I'm giving myself the biggest pat on the back for this one folks. Dough has always been something that challenged me to the max. I've attempted multiple doughs in the past and achieved lukewarm success, so when I was approaching the idea of a pot pie, I knew I was in for a challenge if I wanted to make the dough from scratch.

I found a super easy recipe online for flaky, buttery pie crust, and let me tell you, even a dough newb like me was able to put it together. It was by far, the easiest dough I've ever made and it turned out flawlessly. My crimping skills require some attention lol but the flavour, texture, and look of this crust were bang on.

Head to the RECIPES page for my Veggie Pot Pie recipe!

One thing I've learned through the years of writing and testing recipes, is that they sometimes don't work out. My original plan was to create a delectable bowl of Pasta E Fagioli, and while I thought I had all of the pieces of the puzzle, it didn't quite fit the bill when it was finished.

Now, regardless of whether it worked out perfectly or not, this soup is absolutely delicious. That's why I had to name it Sorta Pasta E Fagioli because there really wasn't another suitable name for it. That's what it was supposed to be and although it wasn't true to the recipe, it was tasty nonetheless. Rich and tomatoey, full of beans, and loads of fresh parsley; it's comforting on a chilly day and worth a try.

​Head to the RECIPES page!

                   HAPPY MONDAY!


Just in time for Meatless Monday, my "Beef" & Mushroom Stroganoff is exactly what you want for your meatless meal. Featuring Beyond Meat Beef and tender, baby cremini mushies, swimming in a rich and luxurious sour cream gravy. 

This dish is traditionally served over egg noodles, but I could see it smothering some mashed potatoes as well. I'm sure whichever carb you choose, my Beef & Mushroom Strog will happily blanket over your choice.

Get the RECIPE now!

Baked beans are like, my favourite thing in the world. I can eat them right out of the can, but I'm a sucker for baked beans from scratch! I shared a recipe for baked beans with you guys this week and if you had the time to make it, you'll want to hold on to some of those beans for Sunday Brunch!

Beans & Toast quickly became a staple for me while I was living abroad in Ireland. It's hearty, filling, and frankly, delicious. What's important in this dish is;

• Stinky, old cheddar. The older the better. It contributes the perfect savouriness to the dish.
• Raw, diced uns provide crunch and flavour.
• Crusty bread is key. Any bread will do but I strongly suggest using your favourite freshly baked crusty loaf.

I have always been someone who loved baked beans, even the tomato sauce beans you get in a can. I grew fonder of them after my year in Ireland, where baked beans were a staple of breakfast plates much to my surprise. Baked beans for breakfast? Sign me up!

I decided it was time to write and test my own recipe for baked beans from scratch. I've done them in the slow cooker before and they were pretty amazing but I really wanted to do them in the oven because their name suggests they want to be baked. 

One thing to keep in mind, make sure you have vegan Worcestershire sauce. Regular worc sauce contains anchovies and I really suggest using the worc sauce in this recipe! Also, these beans take about 5 1/2 hours, so make sure you've got the time to accommodate them.

Head to the RECIPES page!