Tag Archives: vegetarian dinner

Baked Pasta with Feta and Oven Roasted Tomatoes!

So this recipe saved me last year when I made the decision to simplify week-day meals. Hey, no more Tuesday night paella with sangria! I had heard that it came from Tik Tok but truthfully I just googled it after hearing about it and found a good version of it right here. This is now a staple for weekends and weekdays it’s THAT yummy.

Check out the original on Delish.com

Here goes:


2 pt. cherry or grape tomatoes

1 shallot, quartered (I actually never used this)

3 cloves garlic, smashed 

1/2 c. extra-virgin olive oil, divided

Kosher salt

Pinch crushed red pepper flakes

1 (8-oz.) block feta

3 sprigs fresh thyme 

10 oz. pasta

Zest of 1 lemon (optional but I used it and it’s fabulous)

Fresh basil, for garnish


  1. Preheat oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and all but 1 tablespoon oil. Season with salt and red pepper flakes and toss to combine. 
  2. Place feta into center of tomato mixture and drizzle with remaining 1 tablespoon oil. Scatter thyme sprigs over tomatoes. Bake for 40 minutes, OR until tomatoes are bursting and feta is golden on top. (NOTES – check how it’s doing at the 30 minute mark as it can be quite done by then)
  3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining.
  4. To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest (if using) and stir until combined. Garnish with basil. 

Serve it up and enjoy!


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Filed under Recipes, Salads and Main Courses

Quinoa Cakes with Lemon Dill Sauce – Gluten-free, Vegetarian, Dairy-free

I discovered this recipe on the Canadian Living site and I loved them. Super easy to make and quite light. I made some adjustments to account for my diet so if you want the original recipe (for example for the yogurt sauce I used mayonnaise, and substituted corn flour for wheat flour).

Here goes:


    • 1-1/2 cups (375 mL) quinoa
    • 1-1/2 cups (375 mL) vegetable broth
    • 1/2 cup (125 mL) olive oil
    • 1/2 onion, chopped
    • cloves garlic, minced
    • 1/2 tsp (2 mL) salt
    • 1/4 tsp (1 mL) pepper
    • 3 cups (750 mL) trimmed fresh spinach
    • eggs
    • 1/4 cup (60 mL) grated parmesan cheese (I did not add the cheese)
    • 4 tbsp  corn flour (substituted for flour)
    • 1/2 cup corn meal
    • 1-1/2 tsp (7 mL) baking powder
    • 1/4 tsp (1 mL) grated lemon rind (I used the rind of a whole lemon and it was fantastic)
    • 1 tbsp (15 mL) toasted sesame seeds or pine nuts or slicedalmonds
    • Lemon Yogurt Sauce:
    • 1-1/2 cups (375 mL) Balkan-style plain yogurt (I used 3 heaping tablespoons of mayonnaise)
    • 1/3 cup (75 mL) thinly sliced green onions
    • 3 tbsp finely minced dill
    • 1 tbsp (15 mL) lemon juice (juice of 1 whole lemon)
    • 1 pinch salt
    • 1 pinch pepper


 Rinse quinoa under cold water and drain. In saucepan, bring quinoa, broth and 1-1/2 cups (375 mL) water to boil. Reduce heat; simmer, covered, for 15 minutes. Drain in fine sieve; let cool.Meanwhile, in skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 4 minutes. Add spinach; cook, stirring, until wilted and no liquid remains, about 3 minutes. Let cool; coarsely chop.

In large bowl, whisk together eggs, (Parmesan cheese), flour, baking powder and lemon rind; fold in quinoa and spinach mixture. With wet hands, form into 16 cakes; transfer to waxed paper–lined tray. Lightly sprinkle with corn meal on each side. Refrigerate for 1 hour.

In nonstick skillet, heat half of the remaining oil over medium-high heat; fry half of the cakes, turning once with 2 spatulas, until golden, about 8 minutes. Keep warm on baking sheet in 200°F (100°C) oven. Repeat with remaining oil and cakes. Serve drizzled with Lemon Yogurt Sauce and sprinkled with sesame seeds.

Lemon Yogurt or Mayo Dill Sauce: Stir together yogurt (or mayo), onions, lemon juice, salt and pepper. Set aside in refrigerator.
I served this with a nice green salad and voila! Delicious.


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Vegetarian, dairy-free, wheat-free yummy Moroccan Chickpea Lentil Soup

I found this recipe on the Wholefoods web site which has excellent , delicious and searchable recipes by category and a variety of other searchable methods. I’ve made this several times, each time a little differently mainly because I’m not a precision master when it comes to cooking. But I have to say, each time I’ve made this, it’s been delicious.

This soup has saffron, turmeric, cinnamon and ginger and is fabulously fragrant. Add the charmoula and you have a meal made in heaven. This recipe just calls for cilantro but I actually do half parsely/half cilantro and it tastes great. This recipe serves 8 so if you have leftovers just toss it into a tupperware and throw it into the freezer and enjoy it later. Continue reading

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Filed under Recipes, Soups