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The Cruellest Month

I am not sure if January or now February is the cruellest month but it feels like it here in Vancity. Actually the weather hasn’t been that bad but it’s raining right now so I can complain. If you’re like me you might have a few items in your fridge and/or cupboards left over from special holiday dishes. I’ve been staring at the half package of phyllo in the freezer for a few weeks now and decided to do something about it yesterday. I like working with phyllo and it’s not that bad for you as long as you don’t go too crazy with the butter or olive oil. I decided to a kind of phyllo pie thing and it turned out pretty well.

Phyllo Pie with Zucchini and Feta

Preheat oven to 400

Yield 8-10 portions (depends how you slice it)

2 T minced garlic

1 large zucchini (about 1 lb) sliced thinly lengthwise

1/4 c. melted butter or olive oil

2 c. tomato sauce (whatever type you prefer)

8-10 sheets phyllo

1 package of veggie ground beef (I like Yves brand)

3 oz crumbled or sliced feta

it kind of looks like a paper bag but it tastes good!

it kind of looks like a paper bag but it tastes good!

-spray a deep baking dish with cooking spray

-layer 2 sheets of phyllo and brush with a little of the butter or oil


-place the zucchini slices  over the phyllo

-season with salt and pepper, you could add some oregano too if you like or basil

-spoon the tomato sauce over top and sprinkle the garlic over

-add the “beef”

-finally add the feta

-top with 2 more sheets of phyllo brushed with oil or butter and do it twice

-don’t worry if the phyllo rips or crumbles just stick it on

-place in the oven for 35 minutes

It gets a nice golden brown on top and slices up easily, you could also double this recipe and do another layer of everything to make a phyllo lasagne. This is nice and light with just a bit of cheese, the strong flavour of the feta lets you get away with only using a little bit. You could also add more veggies like spinach or peppers and change the cheese or leave it out if you want. You could add a quick salad and boom, dinner!

A little slice.

A little slice.

I just got my copy of Jerusalem, the cookbook that’s everywhere these days (finally, it’s been sold out everywhere since Christmas) and am super excited about it. It will definitely be inspiring some future posts. I am making something from it tonight and am just trying to work up the courage to venture out in the rain. I can feel Spring just around the corner though and am just generally a happy camper today!  Hence all the exclamation points!!!



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The first day of summer was officially yesterday and so far the weather is cooperating. I made some delish enchiladas a couple of weeks ago and have been meaning to post the recipe but things got a litle hectic. Last week  I had to say goodbye to my little kitty friend, Xena. She has been my pal for almost eighteen years and I miss her a lot. Who will sneak attack me now? She is my avatar on wordpress so she will always be around but there is definitely a meow shaped hole in me right now. 

I didn’t take any pictures of the enchiladas unfortunately, partly because they didn’t last long and partly because enchiladas aren’t exactly the most photogenic food! So, here’s the recipe, it’s actually vegan but you could add cheese for the last 10-15 minutes of baking if you want. You could also top it with sour cream or plain greek yogurt or guacamole (which goes with everything as far as I’m concerned).


1 onion (small diced)

3 cloves garlic (minced)

1 habanero (minced) omit if you like less spice

1 lb firm tofu (crumbled)

3 C brown rice (cooked)

1 can (19 oz) black beans, drained and rinsed

1 can (28 oz) crushed tomato

3 C tomato sauce

2 T ground cumin

1 T paprika

1 T brown sugar

salt and pepper

10 flour torillas

parchment paper, casserole dish, foil or a lid

-preheat oven to 400

-saute onion, garlic and habanero 2-3 minutes

-add crumbled tofu and 1/2 T cumin, salt and pepper

-continue sauteing 2-3 minutes until well mixed, set aside

-combine tofu mixture with cooked rice and black beans in a bowl, season to taste with salt and pepper

-combine crushed tomato with sauce and remaining spices (I did this sauce on the fly and you may prefer using a canned enchilada sauce as the base, all I had on hand was spaghetti sauce so that’s what I used)

-place 1/2 C rice/tofu mixture on each tortilla and wrap, place wraps seam side down in parchemnt lined dish and pour sauce over. Make sure some sauce gets inbetween as well

-cover with foil and bake 45 minutes (if you’d like to add cheese, uncover and top for the last 10 minutes of baking)

Enjoy! This is a great way to introduce some brown rice into your diet if you don’t eat it much or are afraid the family or whoever might not like it. It’s also a good vegan meal, I guarantee no one will even notice the lack of dairy.

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