Tag Archives: vegetarian

Roasted Tomato Bisque

9 Oct

Fall is officially here, and now that the weather has cooled off considerably, I find that soups are making more of an appearance in my weekly menus. I found this recipe in a vegetarian cookbook that I was given for my birthday this past year, and had been waiting for the cooler weather so that roasting vegetables wouldn’t make my kitchen unbearably hot.

This is super simple and relatively quick to make. As with many recipes, the flavour is even better a day later.

Roasted Tomato Bisque

  • Extra virgin olive oil
  • 5 large tomatoes, quartered
  • Sea salt
  • Freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1 red bell pepper, seeded and quartered
  • 2 large onions, quartered
  • 4 garlic cloves, smashed
  • 2 1/2 cups vegetable stock
  • 1/2 to 1 cup almond milk

Preheat oven to 400C. Brush two rimmed baking sheets with olive oil. On one of the sheets, spread the tomatoes out and season with salt, pepper and paprika.

Toss the bell pepper and onions with olive oil in a large bowl, season with salt and pepper, and spread out on the second sheet.

Put the baking sheets in the oven. After about 5 minutes, add 2 garlic cloves to each sheet. Continue to roast the vegetables until they are soft and just starting to caramelize (25 to 35 minutes), stirring the vegetables about halfway through cooking.

Transfer the vegetables to a large soup pot and add the stock. Use an immersion blender or transfer to a blender in batches and process until smooth – about 3 minutes. Add 1/2 cup of almond milk and stir to combine. Taste and add more milk, salt and paprika if needed. Keep warm over low heat until you are ready to serve.








The colour of the soup is fantastic, and it’s hearty and very delicious. I’m sure this would go very well with a grilled cheese sandwich! The recipe calls for just 4 cloves of garlic, but go ahead and add more if you like garlic. The second time I made this recipe I tried it with 6 cloves, and that definitely added a bit more character to the flavour. Maybe I’ll even go up to 8 cloves the next time I make this, just for fun.

One Pot Italian Pasta

15 Jun

There’s nothing like the comfort of a warm and delicious bowl of pasta on a rainy evening. I found this recipe, again, over at Budget Bytes. I’d seen Beth post a similar one-pot pasta dish recently, but it had meat in it, so I was hoping she’d have something similar in a vegetarian vein, and I wasn’t disappointed! If meat is a necessity for you, I’m sure that adding some sausage to this would add an extra kick of flavour and protein, but it’s fabulously delicious on its own.

This dish is super simple and very quick to make – just throw everything in the pot at once and let the magic happen!

One Pot Italian Pasta

  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 340 g fettuccine
  • 1/2 package frozen chopped spinach
  • 1 large can (796 mL) diced tomatoes
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon red pepper flakes
  • fresh ground pepper
  • feta cheese (optional)

Add the broth to a large pot. Break pasta in half to make stirring easier later and add to the pot. Add everything except the cheese to the pot.

Make sure the ingredients are submerged under the liquid, place a lid on top and turn the heat up to high. Allow the pot to come to a full, rolling boil, then remove the lid and turn the heat down to medium.

Allow the pot to boil over medium heat without a lid for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes to prevent the pasta from sticking to the bottom. Avoid over stirring, which can cause the pasta to become sticky and mushy.

After the pasta is cooked, crumble feta over top and serve.


pot of wonders

All the ingredients assembled, ready for cooking



The finished product. YUM!


It tasted great on its own, but I decided to add some Parmesan cheese (the only kind of cheese I can eat without getting sick). It added an extra oomph of flavour, and I’m sure that the feta will do the same for those of you who can eat any dairy products you like (lucky ducks!).

I have tons of leftovers, so I’m looking forward to eating this for lunch this week. Hopefully it will taste even better one day later.