Spicy Vegan Chili

Here is a winter favourite. Serve with hot thick slices of whole bread. Perfect for those nights in. The recipe has a lot of room for modification, add in whatever vegetable or legumes you have on hand.  Recipe adapted from A Cozy Kitchen.

Portions: 6


  • 3 tablespoon olive oil
  • 1/2 medium onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 small zucchini, diced
  • 1 jalapeno pepper, diced
  • 3 garlic cloves, minced
  • 1 28-ounce can crushed tomatoes
  • 1 1/2 cup of vegetable stock
  • 2 tablespoons of cumin
  • 1 teaspoon oregano
  • 1 tablespoon paprika
  • 1/2 teaspoon of cayenne
  • 1 15-ounce can cannellini beans, rinsed
  • 1 15-ounce can kidney beans, rinsed
  • 1 small can of corn


  1. In a large pot, heat olive oil on medium heat. Add the onions and cook until soft. Add the red bell peppers, yellow bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.
  2. Add the garlic and cook for 1 minute.
  3. Add tomatoes and vegetable stock.  Add  spices: oregano, paprika, cumin and cayenne.  Let simmer for 20 minutes.
  4. Add the white beans and kidney beans. Stir in the corn. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.
Prepping ingredients for the chili...

Prepping ingredients for the chili…


Roasted Veggies and Grilled Tofu on a bed of coucous

I think I’ve had this 3 days this week. It’s so good, and can easily be made under 30 minutes (30 minute meals with Patricia…anyone??). For 1. Double for two (obviously)


  • 1 pepper
  • half an onion
  • 1 tablespoon of vegetable oil
  • 2 teaspoons of paprika
  • 1/4 teaspoon of cayenne pepper
  • 1/2 teaspoon of cumin
  • 1/8 cup couscous
  • boiling water for couscous
  • 1 teaspoon of vegetarian oyster sauce (it’s mushroom based, also happens to be vegan)
  • 1/2 teaspoon of maple syrup
  • 1/2 teaspoon of vegetable oil
  • 1 block of firm tofu


  1. Start by prepping your veggies. Quarter your onion, dice your pepper in about 1 inch pieces.
  2. On a baking tray,  lay your vegetables, paprika, cumin, cayenne and oil and toss. Use your hands and toss everything!! I usually eyeball seasoning and spices so feel free to do the same.
  3. Put the tray in the little oven at 400F for about 30 minutes.
  4. Use a boiler to boil water. Once boiled pour little by little on couscous, cover and wait until all absorbed. It’s better to add water after, because you obviously can’t remove it if it’s too wet.
  5. All things are cooking, steaming, off to do the tofu.
  6. The marinade is simple. Ratio of 2:1:1. Oyster sauce, maple syrup, oil.
  7. Cut tofu blocks in 6 slices and marinate them.
  8. On a grilling pan, heat medium-high, grill you tofu! Don’t move them around because you want those nice lines. After 2-3 minutes check if they have the right look. Turn them over, cook on medium heat.
  9. Done 🙂
Roasted Vegetables and marinated Tofu on a bed of Cousous

Roasted Vegetables and marinated Tofu on a bed of Cousous

Raw Zucchini Pasta with Pesto

What to do when you are having a successful zucchini season? Make some raw zucchini pasta! I’ve been seeing a lot of these on the internet and they looked pretty so I gave it a try.


  • one zucchini
  • one cup of basil
  • 1 clove of garlic
  • lime juice 
  • pine nuts 
  • olive oil
  • cherry tomatoes or tomatoes


  1. If you have a mandolin, make some long thin ribbons of zucchini. If you don’t, it’s the perfect time to put your knife skills to test! Make just enough for what you’ll eat, don’t waste! 🙂
  2. It’s pesto time. In a blender, blend basil, a teaspoon of lime juice and pine nuts. Gradually add olive oil until desired thickness is obtained. You could also use water instead of oil, or just to make it less thick.
  3. Mix the pesto (just enough, not the whole thing!) with the pretty zucchini pasta. 
  4. Quarter the cherry tomatoes or slice the tomatoes.
  5. In a plate, serve a good portion of pasta, some tomatoes on top and a little basil leaf for full-on impressive effect!


Simple and quick sushi recipe, makes enough for two (or three once i’ll improve my sushi making skills and be able to layer rice more..thinly.)


  • 1 cup botan sushi rice
  • 1 and 1/3 cup of water
  • 1/3 cup of white wine vinegar
  • 1 tablespoon of sugar
  • a little bit of salt
  • half a carrot
  • half a cucumber
  • half an avocado
  • nori sheets


  1. Put the rice and water in a rice cooker, cook as usual.
  2. When the rice is cooked, prepare the seasoning.
  3. On low heat (top stove), mix white wine vinegar, salt and sugar until sugar is dissolved.
  4. Transfer cooked rice in a large bowl and pout seasoning on top, mix with a wooden spoon. Use a little fan to remove moisture and cool it.
  5. Julienne carrot and cucumber.
  6. Cut avocado.
  7. Fun part now — sushi rolling! Use a mat, put some wrapping plastic on top, a sheet of nori.
  8. Prepare a little bowl of water for your hands to prevent rice from sticking too much.
  9. Put a thin layer of rice on nori sheet leaving about 1 in at the top.
  10. Put your veggies and avocado (which is a fruit by the way!!!) on the rice and use the mat to roll.
  11. Now that you have the roll, just slice it and eat!