Roasted Brussel Sprouts with Bacon & Parmesan

Well Hello! I’m back. My job as a home stager has definitely been slower this year and so I seem to have more free time on my hands these days. It’s time to get back to this bog as it has always been a creative outlet for me and I miss it! I have had quite the year of change, so let me give you a little update before I share this yummy recipe. I met the man of my dreams in the spring and we got engaged this summer, I moved into his place and we are now living as one big happy family of 6! I know it sounds crazy but when you know you know. 😉 Lets back up a bit, my hubby’s name is Craig and we didn’t just meet this spring, we met 6 years ago when we were neighbours in my old apartment building. We used to take the elevator down to our car every morning. Back then we were both in other relationships and so we were just friends. As they say, timing is everything, we reconnected this year and were both single at the right time. We now live together with our 2 dogs, he has a 10 year old lab and I have my rescue dog named honey, as well as our 2 kids! We each have a son, mine is 10 and his is 5 and our home is very full at the moment. We are planning on buying a bigger home next year but in the meantime it is close quarters for this newly blended family!!

Life is busy and crazy with 2 dogs and 2 kids but we do get 2-3 days  just me and him (no kids) every week to connect when the house is just a little bit cleaner and quieter! When we are kid free we tend to cook more elaborate meals and I have finally met a man who likes to cook for me. LOVE. Last night he was in charge of making fried chicken in his new deep fryer and I made the sides, yams and brussel sprouts. It was delicious! The brussels sprouts are so easy to make, they only takes 20 min in the oven. The best way to eat this green vegetable by far. Enjoy.

Roasted Brussel Sprouts with Bacon and Parmesan
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • 1 pound brussel sprouts
  • ½ cup grated fresh parmesan
  • 1-2 tbs olive oil
  • 2-3 strips of hormone free bacon (thinly sliced)
  • salt and pepper to taste
  1. Line a baking sheet with tinfoil.
  2. preheat oven to 350 degrees.
  3. Wash and trim you brussels sprouts and then cut them in half.
  4. Toss everything except the parmesan in the pan and bake in the oven for 20 min.
  5. The last 5 min turn the oven up to broil to make the brussels sprouts nice and crispy.
  6. Take out of the oven and sprinkle cheese over top.
  7. Serve.


By | Nov 12th, 2019|veggies|0 Comments

Fluffy Persian Rice

Persian rice

Happy St. Patricks Day! I’ve never been a hug rice lover…. As a child, when my mom made rice, it usually meant we had no other food left in the house. I never really liked the way she made it and so when I moved away from home I didn’t make rice for years. By my late 20’s I realized that brown rice was quite good for you so I started to make in on occasion. I still wasn’t crazy about it. In the past 2 years I have become obsessed with rice buddha bowls and have discovered black (forbidden) and jasmine rice. I can now say I have turned my distaste for rice into a love of rice.

My boyfriend is Persian (Iranian) and his family dinners always consist of some kind of persian rice, they are so tasty and flavourful! I knew I had to get the secret recipe form his mom. I have been practicing making this rice of the last month and I think I finally have the hang of it. My boyfriend thinks its pretty darn good, and he is my best critic. 😉 The secret to persian rice being so fluffy and delicious is the steam spa treatment you give it at the end! Try it, you wont be disappointed. I am also a huge fan of the crispy potato you cook under the rice called “tadig.”

xx Malika

Saffron threads

Persian Rice
Cuisine: Vegan, gluten Free
  • 2 cups long grain white rice, rinsed (persons if you can find it)
  • 3 Tbs olive oil
  • 1 tbs sea salt
  • 1 pinch of saffron
  • 1 russet potato, peeled and thinly sliced
  1. To cook the rice:
  2. Fill a large nonstick pot with water; add 1 tbsp of the oil and all of the salt. Cover and bring to a brisk boil over high heat.
  3. Add the rice and continue cooking over medium to high heat, stirring occasionally.
  4. After 3-5 minutes, use a slotted spoon to scoop some grains from the water. Break one grain in half to make sure it is "al dente". Turn off the heat and pour rice into the colander to drain; set aside.
  5. To steam and make tadig:
  6. Place the empty pot back onto the stovetop over medium heat. Add the rest of the olive oil and place the potato slices across the bottom of the pot covering the entire bottom.
  7. Add the drained rice and and cover the pot and cook for 5 minutes until rice begins to steam. Uncover and place 2 paper towels or a tea towel over the rice. The ends will extend outside the pot. Replace the lid tightly.
  8. Reduce heat to low and simmer, covered, for 30-35 minutes. Turn off the heat and tilt the lid until ready to serve.
  9. Take 3 tbs of boiling water and add it to the saffron threads in a small bowl, add 1 cup of cooked rice and mix together. Place the regular rice on the bottom of the serving plate and the saffron rice on top.
  10. When you get to the bottom of the pan place the potato "tadig" around the rice plate.
  11. Serve and enjoy.

Persian rice with tadig

By | Mar 17th, 2016|veggies|0 Comments

Cauliflower Mash

Cauliflower Mash

Happy Sunday! 🙂 It seems I have not posted a vegetable recipe in a while… I swear I have been eating them. 😉 I love potatoes but they are pretty starchy and very high in carbs, so I don’t eat them all the time. This mashed cauliflower is a great alternative to eat with you protien and veggies for dinner. I served it tonight with cooked carrots and smoked tofu. My boyfriend is not a fan of cauliflower. I don’t think he likes the smell…..He loved this recipe for mashed cauliflower, he said it was a delicious surprise. So try making the switch for cauliflower mash instead of potatoes for your next family dinner, I am sure you will have some new cauliflower fans!

xx Malika

Mashed Cauliflower

Cauliflower Mash
Recipe type: Vegetables
Cuisine: Vegan
Serves: 2
  • 1 head of cauliflower, trimmed and washed
  • 1 glove of crushed garlic
  • pinch and salt and pepper
  • 1 tbs olive oil
  • splash of almond milk
  • 2 tbsp fresh thyme
  1. In a steamer, steam cauliflower over the stove until very soft.
  2. Put the cooked cauliflower and all of the other ingredients into your food processor and puree for 2 minutes.
  3. Serve as an accompaniment to any meal!


By | Nov 30th, 2015|veggies|0 Comments

Mexican Style Street Corn

Mexican street corn

Mexican street corn is the bomb! I’ve seen it on Instagram and at the night market last weekend in Victoria, it was finally time to see what all the fuss is about. 😉 I made this recipe for dinner tonight, and I was not disappointed. The corn would have been even better on a BBQ but since my small apartment patio does not have a BBQ, I improvised and grilled it over my gas stove in a pan. Typically Mexican corn is smothered in cheese and a crema or mayonnaise type sauce. I decided to healthify it and make my favourite dairy free cashew cream sauce. It was divine. 🙂 A must try this summer……….

xx Malika

Mexican vegan street corn

Mexican Street Corn
Cuisine: Vegan
Serves: 6
  • 6 ears of organic non GMO corn!
  • ½ cup of raw cashews (pre-soaked in water for at least 4 hours)
  • 1 tsp Louisiana hot sauce
  • ½ lime, juiced
  • 1 pinch paprika
  • 1 pinch cumin
  • salt and pepper to taste
  • ¼ cup almond milk or water
  • hemp seeds for garnish
  • fresh cilantro for garnish
  1. Cook your corn over a BBQ or stove until it's cooked on all sides and has some charred bits.
  2. In your blender combine all the other ingredients except your garnish.
  3. Pour the sauce over the corn, add the hemp seeds and cilantro.
  4. Serve and enjoy!

Grilled corn with cashew cream sauce

By | Aug 13th, 2015|veggies|0 Comments

Asian Style Crispy Yellow Beans

Yellow beans

Whoa, Yumminess! 😉 I’ve never been in love with green beans. I don’t mind them, but they are not at the top of my favourite veggies list. When I was shopping this week I saw these gorgeous yellow beans and I knew they had to come home with me. At first I was unsure of how to prepare them….then I remembered how good Asian style crispy beans were. This recipe is super fast and easy to make! They were such a hit tonight, I think they will be a weekly staple. If you are wondering about the sesame ginger sauce I used, the product is here.  I hope you all are having a great long weekend. 🙂

xx Malika

Tamari crispy yellow beans

Asian Style Crispy Yellow Beans
Recipe type: Side Dish
Cuisine: Vegetarian, Vegan
Serves: 2
  • 1 pound of fresh green or yellow beans
  • 1 tbs olive oil
  • 1 tsp sesame oil
  • 1 tbs soy sauce of braggs
  • 2 tbs Ginger sesame sauce
  • 1 tsp sesame seeds
  • 1 clove of garlic
  1. First wash and trip your beans and let dry.
  2. In a pan over medium heat, heat your olive oil and garlic and then toss in your beans.
  3. Cook beans tossing occasionally for 5 minutes.
  4. Drizzle over your sesame oil and then add your soy sauce and ginger sauce, cooking for another 4-5 minutes till then are cooked but still crispy.
  5. Remove from heat and sprinkle over sesame seeds.
  6. Serve and enjoy!

Crispy sesame yellow beans

By | Aug 3rd, 2015|veggies|0 Comments

Potato Zucchini and Goat Cheese Gratin

goat cheese potato and zucchini gratan

Happy Sunday! 😉 I hope you all had an amazing weekend. I picked up some fresh organic zucchini the other day and couldn’t decide what to make with them…..then I noticed I had a bag of potatoes on my counter. My brain had an epiphany and this glorious recipe was born. It may not look the prettiest when you serve it but trust me, it’s amazing! I served it for dinner with some eggs and salad, but it would be a great side to any main course. 😉 If you don’t have a mandoline slicer like I do, you could just use a sharp knife or thin cheese slicer to make the paper thin veggies. This recipe is a keeper, I highly recommend you try it and then tell me how it turns out.

xx Malika

zucchini and potato gratan

Potato Zucchini and Goat Cheese Gratin
Recipe type: side dish
Cuisine: vegetarian, gluten free
Serves: 4
  • 5 small brown potatoes, peeled and thinly sliced
  • 2 zucchinis, washed and thinly sliced
  • ½ cup grated goat cheese mozzarella
  • salt and pepper to taste
  • 2 tbs chopped fresh basil.
  • 1 shot glass of organic milk
  • 2-3 tbsp olive oil
  1. First preheat your oven to 400 degrees.
  2. Grease a baking pan with 1 tbs olive oil and set aside.
  3. Toss all of your ingredients into a bowl (except basil and cheese) and mix gently.
  4. layer the mix in thirds, after each layer, sprinkle with cheese and basil.
  5. Bake covered with tin foil for 30 minutes, then remove cover and bake for another 15 minutes.
  6. Serve and enjoy!

 goat cheese and veggie gratan

By | Jul 27th, 2015|veggies|0 Comments

Zucchini & Goat Cheese Fritters With Lemon Yogurt Sauce

Zucchini fitters with lemon yogurt

Happy Hump Day! 🙂 I know I haven’t been posting to many recipes these days, but I have been extremely busy with my day job. 😉 I will try to keep getting out one or two posts a week. I never liked zucchini as a kid, but it has definitely grown on me. It’s so versatile, you can make pasta with it, grate it into any recipe, even sneak it into muffins. 😉 These little fritters are the perfect addition to any meal, I served mine over a bed of quinoa. They taste fresh and light and delicious. They would be perfect to serve as a side at a bbq. I hope you all are having a great summer so far. If you have any recipes you would like to see me post, please leave a comment below.

xx Malika

zucchini and goat cheese fritters

Zucchini & Goat Cheese Fritters With Lemon Yogurt Sauce
Cuisine: Vegetarian, Gluten-Free
Serves: 10
  • 2 medium zucchinis, grated
  • 1 tsp sea salt
  • ½ cup of grated goat cheese mozzarella
  • 1 egg
  • 2 tbsp gluten free flour
  • 1 tablespoon cornstarch
  • ½ tsp freshly ground pepper
  • 2 tbsp chopped chives
  • zest of one small organic lemon
  • 2 tbs ghee or butter
  • ¼ cup of plain organic yogurt
  • ½ a lemon, juiced
  1. Grate the zucchini (I used my food processor) and place in strainer, sprinkle with sea salt. Let sit for 10 minutes.
  2. while zucchini sits, prepare other ingredients.
  3. Combine yogurt, lemon juice and ½ the lemon zest.
  4. Squeeze out the zucchini with your hand to drain the water.
  5. Place zucchini in a large bowl and add the egg, flour, cheese, cornstarch, salt, pepper, lemon zest and chives.
  6. Take a third of a cup at a time and form into patties.
  7. Heat a pan on medium to high heat. Add butter then cook zucchini fritters.
  8. Serve with lemon yogurt sauce, garnish with chives.
  9. Serve and enjoy!

Zucchini fritters

By | Jun 17th, 2015|veggies|0 Comments

Hasselback Sweet Potatoes with Feta & Pistachios

hasselback sweet potatoes

Happy Friday! 🙂 I am so glad it’s the weekend. I am sipping on some lovely white wine as I type up this post. 😉 If you have gone on Pinterest lately you know that hasselback potatoes are a thing now. Of course I had to give them a try……….I found this great recipe from the blog A Bachelor and His Grill.  I modified it to suit my taste, but what a great idea to ad feta and pistachios, yummmmm! I highly recommend you try this recipe as it is sure to be a crowd pleaser. Whatever your up to this weekend, I hope it is filled with fun, food and family.

xx Malika

Sweet potatoes with feta and pistachios

Hasselback Sweet Potatoes with Feta & Pistachios
Cuisine: Vegetarian
Serves: 2
  • 2 large sweet potaoes (organic)
  • 2 tsp earth balance butter
  • 1 clove of garlic, crushed
  • ½ tsp paprika
  • ½ tsp cinnamon
  • Sea salt and pepper, to taste
  • 2 tbs shelled pistachios
  • 2 tbs goats milk feta
  1. Preheat oven to 450 degrees.
  2. Scrub and clean the outside of your potatoes.
  3. Make slices in the sweet potatoes ¾" deep.
  4. In a small bowl combine melted butter, garlic, paprika, salt and pepper. Brush ½ the mixture into and onto of the sliced potato.
  5. Put the potatoes over a lined backing sheet, then bake for 30 minutes.
  6. Using a fork, fan slices separating from one another, brush the rest of the butter sauce in and onto the potatoes. Bake for additional 15-30 minutes.
  7. Meanwhile, toast your pistachios for 5 minutes in a pan over medium heat.
  8. Chop up the pistachios and set aside.
  9. Season potatoes with pistachios and feta.
  10. Serve and enjoy.

sweet potatoes

By | Mar 7th, 2015|veggies|1 Comment

Roasted Potato Stacks with Fresh Thyme

Potato Stacks

Wow, it’s amazing what your can do with potatoes! 🙂 I have always been a sucker for potatoes. Ever since I was a kid I looooved mashed potatoes, I could have eaten them everyday. Now that I am all grown up I like making them in all kinds of different ways. Some of my favourite are: hash-browns, potato pancakes and oven baked fries. When I saw a photo of potato stacks online, I knew I had to try them. I just love using my mandolin and found this recipe  to be fun and easy to make. Potatoes are definitely a comfort food for me, I don’t eat them everyday…..but when I eat them….I enjoy every bite! 😉 These are so great because they have a soft smooth inside and a crispy outer crust, so you get the best of both worlds. I ate these as a snack but they would be great as a side dish to any balanced meal.

xx Malika

raosted potato stacks

Roasted Thyme Potato Stacks
Cuisine: Vegan
Serves: 12
  • 6-7 medium organic red potatoes
  • 1 tsp sea salt
  • ½ tsp pepper
  • 2 tbs butter or earth balance
  • 6 sprigs of fresh thyme
  • coconut oil spray
  1. Preheat your oven to 350 degrees. After washing your potatoes and taking off any bad bits (I left the skin on) use a mandolin to thinly slice the potatoes.
  2. In a bowl toss the melted butter with the spices.
  3. Spray a muffin tin with coconut oil, then divide up the potato slices bestrewn the muffin cups, stacking them not op of one another.
  4. Cover the muffin tin with tin foil and bake for 20 minutes.
  5. Take the tin foil off the muffin tin and transfer the stacks to a parchment paper lined baking sheet. Turn the oven up to 450 and cook for another 10 minutes to get the potatoes nice and crispy!
  6. Serve and enjoy.

Potatoes with thyme and butter

By | Mar 2nd, 2015|veggies|0 Comments

Roasted Sunchokes with garlic and thyme

Roasted Sunchokes

This is my first time cooking or eating sunchokes……I ordered some groceries from SPUD urban delivery this week and I got their farmers surprise box. It included beets, potatoes, fresh herbs, kale and these sunchokes. A sunchoke is also called a “Jerusalem artichoke” and they are part of the tuber family. They grow under the ground like potatoes but taste like a cross between a potato and an artichoke and have a slight nutty flavour. They are a great source of dietary fibre and contain minerals such as potassium, iron, and copper. I can’t say that this vegetable will make it into my diet as a weekly staple but it was fun trying a new food. If you haven’t tried these little tubers before, I think they are worth exploring. I saw some great recipes for sunchoke soup online……… 😉

xx Malika


Roasted Sunchokes with garlic and thyme
Recipe type: Vegtable
Cuisine: Vegan
Serves: 2
  • 1 lb. sunchokes (scrubbed)
  • 2 tbs olive oil
  • 1 clove of crushed garlic
  • 4 sprigs of fresh thyme
  • salt and pepper to taste
  1. Preheat your oven to 375 degrees. Lay a piece of parchment paper on your baking sheet and then spread out your sunchokes.
  2. Drizzle with olive oil and garlic and season with herbs, salt and pepper.
  3. Bake in the oven for 25 minutes.
  4. Serve and enjoy.

Thyme and garlic sunchokes

By | Feb 24th, 2015|veggies|0 Comments