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dill

Quinoa Fall Buddha Bowl will Dill Tahini Sauce

Quinoa Fall Veggie Bowl will Dill Tahini Sauce

Montreal was dreamy. Parks and green space were both in abundance, as were spacious bike lanes and an inspiring amount of cyclists putting them to good use.

Bagels also abound, but even more exciting for me was the number of vegan spots present in every neighborhood. There were tons of them. It was glorious.

Roasted Kabocha

Many of the vegan restaurants were casual, hosting menus of simple, affordable meals made from quality ingredients. It was in the details, like that extra handful of sprouts or the fact that the tempeh was homemade, that made each meal stand out.

The warm, notably thin, ever-so slightly crispy pita that held one breakfast’s tofu scramble still sticks in my mind this morning. Details. It’s all about the details.

Quinoa Fall Veggie Bowl will Dill Tahini Sauce

A lot of spots also had nourishing bowls like this, the inspiration behind today’s recipe. After snacking on croissants, these kind of meals come in handy.

But really, if you want to feel energized and clear-headed, meals like these are perfect for anytime.

It’s the best when you finish up a filling meal, and feel nothing but refreshed afterwards. This is the beauty of what the blogging world calls the Buddha Bowl.

Sesame Seeds

Packed with protein-powered whole grains and sweet, creamy roasted kobacha squash, I consider this a treat to welcome in the autumn season. Tahini sauces are always my favorite, too, so this herbed rendition really seals the deal. You’ll notice the recipe makes double the amount of sauce you’ll need. You could either A) feed more people and double the veggies too, or B) save the sauce and use it in other salad/grain recipes later. If you decide to do the later, you may wish to add a little extra water or heat the sauce following refrigeration. The sauce thickens once cooled.

Quinoa Fall Veggie Bowl will Dill Tahini Sauce

Feel free to add some tofu or chickpeas on top for a little extra oomph.

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Garlic and Dill Cauliflower Mashed Potatoes

Dill

I cracked my first iPhone screen yesterday. It made me sad. That is a first world problem, I know, and nothing that a little creamy cauliflower cannot fix.

When life gets a little jagged in parts, keep your head up. Toss in some cream. You’ll be golden. Then praise the sun you have a house. And food. And life.

Garlic and Dill Cauliflower Mashed Potatoes

One of my coworkers the other day told me about a practice he once did where you count how long it takes you to have six negative thoughts. He said it was surprising how early on the morning he would hit that limit.

It’s a practice I want to start doing – because while I feel like I’m a pretty positive person, I know there are a lot of areas surrounding this in which I could use work. Like appreciating the positive side of things I don’t always love. 2015. Cheers.

Now onto the recipe already…

Cauliflower

Mashed potatoes are a childhood favorite of mine. I mean, who doesn’t love mashed potatoes and gravy? This version uses cauliflower to lighten up the dish, and adds roasted garlic and fresh dill, so that no gravy is even needed. It’s packed with flavor, and every bit as creamy, if not more, than your standard mashed potato recipe.

If you’re ringing in the New Year on a light note, but still want a touch of creamy comfort, know that you can do both. Think positive, and know that this recipe is proof.

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Potato and Leek Soup with Dill

Vegan Potato Leek Soup

Sometimes the month gets away from you. Sometimes your pictures do too.

Before you know it, October’s nearing 10 days from its end, and your potato and leek soup photos are nowhere to be found. Story of my life.

Between wedding shoots, restaurant shoots, lifestyle shoots, blogging shoots and other random excursions, my camera’s seen a lot of action this month. Somewhere along the journey, I slipped up on reformatting my memory cards. Oops. That slip up left my soup MIA, cutting its modeling days short.

Leek and Potatoes

Disaster? Nah. Somehow I found a bunch of thumbnails on my camera to deliver that semi-pretty montage up above. More importantly, I still had a delicious bowl of creamy potato, leek & dill soup waiting for me. This was a bowl that could’ve cared less about what it looked like on camera. When dinner’s on the table, that’s all that counts.

Fall Photos

Plus, maybe it’s time that autumn gets a little action on my blog, rather than just a bunch of food. It’s undeniably one of the most beautiful months on the east coast. And it goes fast.

Every day, I feel myself zipping my sweatshirt up a bit higher. My morning step moving a bit quicker. It won’t be long till there’s tons of time to spend indoors making (and photographing) soup. If there’s anything to look forward to about winter, that would be it. Soup.

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Baked Salmon with Creamy Dijon Dill Sauce

Salmon with Creamy Dijon Dill Sauce

Another salmon recipe coming your way. This one’s surely graced the blog before, but seeing as though it’s a definite go-to of mine, I felt it worthy of a second post.

There’s something about yogurt (esp. Greek) that turns recipes into effortless creations. Overnight oats, stuffed baked potatoes, and this “cream sauce”, formed from a handful of ingredients stirred together in a bowl, are all great examples. Here, yogurt makes a surprisingly smooth, rich-feeling sauce without any heavy cream or butter needed. Another reason why the ingredient shines in my kitchen – it’s a trickster in all the right ways.

When it comes to the kitchen, there are definitely good occasions to be tricked and bad ones. Finding an empty pizza box put back in the fridge – killer. Discovering your cupcake is stuffed with peanut butter mousse – win. I’d say turning low-fat yogurt into a successful, creamy sauce undoubtedly goes on the plus side. You tell me your thoughts after giving this one a try.

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Pickled Carrots and Ginger

Pickled Carrots

Whenever I go over to my friend Katie’s house, she’s always cooking up something interesting. A few weeks ago, it was fried pickles with a spicy aioli sauce. Last week, I was sampling fresh pickled carrots she popped out from the fridge and jarred pickled green tomatoes from last fall’s crop. Both briny occasions were delish in distinctly different ways.

Like myself, Katie grew up with two foodie parents, so naturally we get along quite well. She is the one to convince me why fiddlehead ferns will be an essential crop of our small, urban garden. And why the banning of raw milk is downright silly.

Katie lives, with ten others, in an old, colossal Philly row-home.  Equipped with more bedrooms than I can count, and a Butler’s staircase leading to the kitchen, they’ve fittingly deemed it “The Mansion”. If I could handle that style of living, you know I’d be there living and cooking with Katie. Dawn to beyond midnight, someone’s always stewing something on the stove of The Mansion. I could definitely get into that.

Anyway, as I’ve said, there’s been a lot of pickling going down after Katie got her boyfriend a whole book on the subject. His latest project: homemade sauerkraut. They introduced me to the fact that fresh pickles (aka, the kind that don’t involve any canning), are actually incredibly simple to make. Naturally, it didn’t take long till I was at home making my own.

After sifting through the internet, most recipes I found stuck strictly with dill. However, for me it was the cumin in Katie’s carrots that made them stand out, which is how this recipe was born. I ended up combining the two flavors, and then added some ginger to create one heck of a winter-themed pickle. If you can handle the heat — which does get dulled by the pickling process — the ginger slices make a great after-dinner, digestive-aiding treat.

For more on the subject, check out Katie and Greg’s post on DIY pickling!

Click here for recipe…