Archive | October, 2013

Spiced Red Rice Pudding

23 Oct
Red Rice Pudding

Red Rice Pudding

I’m pretty excited about this healthy dessert because for the most part I tend to crave the opposite. Red rice is great for getting Omega-6 and Omega-3 fatty acids and it’s also surprisingly high in protein, iron and potassium. I used to absolutely hate red rice, or at least I’m still stuck in an adolescent phase of despising any rice other than white rice. But I noticed a bag of red rice in my cupboard and decided that today I would be an adult and eat my healthy rice!  I made it with some tofu and vegetables (recipe in the making), but still had a hard time choking down the healthy. That’s when my mum mentioned that when she was living in the Philippines with my dad, they used to eat red rice pudding all the time. It was apparently their favourite dessert for a while. So I decided to try make my own vegan-ized red rice pudding!




1 cup Red Rice

1 ½ cup water

½ cup Almond Milk

1 very ripe Banana

1 tsp. cinnamon

½ tsp nutmeg

1 tsp. maple syrup (Or any other kind of sweetener)

Optional: Medjool Dates



  1. Rinse red rice and drain. Add to a pot with water and bring to a boil with the lid on. Remove lid and reduce heat to medium-low. Stir occasionally and cook for 20-30 minutes until rice is puffy.
  2. Mash one banana while you wait for rice to cook.
  3. Bring temperature up to medium-high and pour almond milk, spices and banana in with rice.
  4. Cook for 10 minutes, until pudding is thick like oatmeal. Stir as needed. (While pudding is cooking you can toss in a few pitted medjool dates for an extra sweet treat!)
  5. Remove from heat, pour into a bowl and drizzle maple syrup. Add a bit more spice if you’d like and enjoy!

White Chocolate Key Lime Pie

22 Oct

I love key lime pie… this is happening soon.

Dear Man Man, A Confession

22 Oct

man man

Dear Man Man,

I have a confession. I snuck into your concert at the Horseshoe Tavern. But it was only because your tickets were sold out! I bought your albums… does that help? FORGIVE ME.

-Kalila (a.k.a A Starving Musician)

Okay I needed to that off my chest. I’m normally a very complacent human being, I obey the rules, I pay the full TTC fare. The most badass thing I’ve ever done is sneak food in a tampon box into Canada’s Wonderland and a bag of chips, which I duct taped to the inside of my leg under my dress, into a movie theatre. (I’m passionately against inflated prices for food and I really, really like chips.) Last Friday was an exception to my obedient lifestyle, I needed to go to Man Man and the very fact that the show was sold out further reinforced my desire to break the rules.

Man Man is a band of multi-instrumentalists from Philadelphia who play music written by the lyricist and freakazoid pianist Honus Honus. The first thing you need to know about Man Man is that they sound the way Tom Waits, Beirut and Metallica would sound if they had a creepy/hairy baby that performs in dingy bars. By the way, I say that with pure love and admiration. Man Man is obviously it’s own band and has created their own style and it’s pretty awesome.

Man Man just released their latest album, “On Oni Pond” in September, not surprisingly the album is rich with wit, puns and musical genius.  I’m also really glad I snuck into their concert because it was an experience I will never forget. The entire band was crazy enthusiastic creating a high-energy atmosphere that even got a non-dancer like myself to break out the moves. The crowd went especially crazy when Man Man came on for their encore playing some of their old hits from Six Demon Bag. To conclude, if you haven’t started listening to Man Man, you probably should, these guys are great and are likely going to keep impressing. Buy their albums here or go to a CD store you lazy shmo.

Great performers, great composers, greatness all around!

22 Oct

The Dodos:

Great performers, great composers, greatness all around!

Great performers, great composers, greatness all around!

The Dodo’s released their sixth album, Carrier in August. The Dodo’s never disappoint and although this album has a darker, more ambient sound to it than their previous albums, I had it on repeat for a couple of weeks. This has been the case with every Dodo’s album I’ve listened to, I’m a fan.  This is the first time I’ve seen the Dodos live and I couldn’t be happier with the experience. The Dodos are incredibly engaging with their audience, their live performance was as good if not better than their recordings and at the end of the show, I got to geek out and talk with them. The nice thing about being a fan of musicians that play in small venues is that you get opportunities to meet your idols.

What turned out to be especially exciting is that Meric Long, the lead singer of The Dodos is totally into cooking! There was another girl talking to him and she actually gave him a cookbook the last time The Dodos were touring in Canada. After hearing this I immediately launched into telling Meric my Starving Musician’s Kitchen idea (which is a secret until I decide to write a post about it…). This led to Meric telling me about his favourite chicken recipe. It turns out Meric used to work in restaurants in San Francisco before going into the music industry!  I’m still waiting for a facebook message with a chicken recipe, but I’ll survive if it never comes, the experience in itself was all I needed!

In addition to finally seeing The Dodos live, I also met Joe Haege, the lead singer from 31knots. Joe has been touring with The Dodos playing the guitar and he recently released a solo album under the name Vin Blanc/ White Wine called “In Every way but One.” A quick Joe Haege google search reveals that he is “the creepiest guy in Portland…” and I have to admit, “In Every Way but One” reinforces this idea, but also shows that Joe Haege has some serious talent. I’m thoroughly enjoying this album and I highly recommend checking it out! Click here to read my post, which likens Joe’s album to celery.

Here’s a Dodos video for a song off their latest album. Do you like it? Yes? Awesome, buy an album!

Joe Haege’s Latest Album is a bit like Celery

22 Oct

For those of you who don’t know, Joe Haege is the lead from 31Knots and currently a solo musician under the name Vin Blanc/ White Wine.  Joe has also worked with bands such as Tu Fawning and Menomena. I’m not going to give you a whole history of Joe’s career you can look into that by following a wiki link (come on, I’m too lazy to copy that stuff). What I would like to talk about is Joe’s latest album, “In Every Way but One,” which he gave me when I met him a few weeks ago at a Dodos concert in Toronto.

First of all, I had no idea he would be touring with The Dodos, second of all I was kind of thrilled. After the show I awkwardly approached Joe to confirm that he was in fact the lead from 31Knots. We talked for a little while about his music and the odd coincidence that I, a fan of 31Knots, would know about the Portland band. That’s when Joe announced that he wanted to get his solo album for me. When Logan Kroeber, the drummer from The Dodo‘s heard that Joe was giving me his latest album he said something along the lines of, “oh no you’re going to ruin her innocence!”

vin blanc

At the time I didn’t really get what he meant. I TOTALLY DO NOW. And it’s great. Phooey to innocence. If lost innocence means exposure to good art that’s fine with me. On the inside of CD cover of “In Every Way but One” Joe talks about his struggle in the music industry in terms of gaining recognition and his coming to terms with the reality of his career. This album is a product of Joe coming to terms with his frustrations and accepting his passion for music and I think it’s a thoroughly enjoyable and honest piece of work. This album reminds me of an Aldous Huxley quote I once saw on the internet, “I’m afraid of losing my obscurity, genuineness only thrives in the dark, like celery.” On that note, “In Every Way but One” is a lot like celery, it grew in the darkness of obscurity and it’s pretty great. This album is also calorie free… it might even help you lose a couple calories. (Terrible pun.) You can listen/buy his album by clicking here.

Some sick tunes bro.

22 Oct


I found out about Jesse Woods a few years ago and I have to admit, I’m obsessed with his sound. This guy has a great feel about his music, sort of a christian blues/ rock sound. It’s kind of unfortunate he isn’t touring in Canada, I would totally go to his show and “fan-girl” all over him. Check out his bandcamp site and buy his album if you like it! Or make a purchase on itunes, support this guy!

Kalila’s Hangover Omelette

21 Oct


I know there is a billion omelette recipes on the internet that are very similar to this one, but this is my favourite quick meal to make and I had to add it! I also believe that a good omelette is one of the best cures for a hangover! I know most people aren’t down to dice vegetables when they’re hungover, but I guarantee that after you eat this omelette you will feel 50 times better! I don’t usually pair this with french fries, but there were fries in the fridge and I thought I would indulge a little today. Normally I just eat this with a piece of toast and some sort of banana smoothy. Or just water, depending on how much fun I had the night before…


Kalila’s Hangover Omelette:


1/2 tsp canola oil

1 egg

3 Kalamata Olives

1/8 small cut out of a red pepper

1/8 small cut out of a green pepper

1/8 of a tomato diced

1/8 small yellow onion diced (can also use red onion)

75 g grated mozerella

black pepper

Himalayan Pink Salt

2 drops of Black Truffle Oil


1. Heat a small cast iron skillet on medium heat with 1/2 tsp canola oil, spread evenly around the skillet.

2. Take all of the ingredients out of the fridge. Have a cutting board, a paring knife and a tomato knife (serrated knife) on hand.

2. Crack egg into a bowl and thoroughly beat. Sprinkle a little bit of pepper and a little bit of Himalayan pink salt. Check to see if the skillet is hot enough by hovering your hand about 3 inches above the pan, if you can feel the heat, the pan is ready, pour the egg into the pan.

3. Dice tomato, onion, peppers and olives. The toss a small amount of cheese onto one half of the egg. Add diced vegetables on top of the cheese and add the rest of the cheese on top of the vegetables.

4. When the egg looks less gooey and the bottom of the egg is a light brown, fold half of the omelette onto the side with the vegetables and cheese. Press down on the top of the omelette with a spatula and cook until cheese is completely melted. Vegetables will spill over the edge, don’t fret, this is still delicious!

5. Remove omelette from skillet and season with salt and pepper and a light drizzle of black truffle oil.

P.S If you like spicy stuff, add a bit of Frank’s Hot Sauce! I put that shit on everything. (Yeah I said it.)


Jack Daniel’s Salmon Quinoa Salad

21 Oct
Crazy Good

Crazy Good Stuff Yo.

Jack Daniel’s Salmon Quinoa Salad

Early in the summer I made this recipe, but instead of baking the fish and frying the zucchini, I used the BBQ. I also used Romaine Lettuce instead of Kale and the lettuce tasted fantastic with the recipe. Today I couldn’t BBQ because it was too cold out and I decided to add the Kale to make this recipe super healthy! Also kale was on sale… and I love kale.

Approx. 40 minutes to cook and prepare, please use a scale for the most accurate results! You can also wing it, but don’t blame me if it doesn’t work perfectly!

Serves 4


312 kg piece of Wild Sockeye Salmon Fillet (skin on)

15 ml Jack Daniel’s

15 ml Soy Sauce

25 ml Maple Syrup

1/2 tsp of brown sugar to sprinkle on top of salmon

2 Yellow Zucchini

1 Yellow Onion

2 tbsp Extra Virgin Olive Oil

A Drizzle of Black Truffle Oil

1 cup of Quinoa

2 cups of water

2 Tomatoes

1/2 head of Green Kale Leaves (Or Romaine Lettuce!)

Himalayan Pink Salt




Preheat Oven to 375 Degrees F

1. Mix the Jack Daniel’s, soy sauce and maple syrup together in a bowl. I suggest using a scale to measure out your wet ingredients!

2. Place fish in a baking dish, I used a pyrex baking dish. Pour half of the Jack Daniel’s Sauce onto the fish, put the rest aside. Put fish in the oven on the middle rack and turn the timer on for 5 minutes.

3. Put a medium sized cast iron skillet on the stove at medium heat with 2 tbsp olive oil. While the pan is heating dice a whole onion, then toss the pieces into the skillet. Cut the tops off of the 2 Yellow Zucchinis, then cut through the middle of the zucchinis so that you have four parts. Cut these parts so you have 8 halves, then cut those halves into little bit-sized half crescents. Add to the skillet. Stir occasionally as needed, you want each piece of zucchini to be slightly brown so don’t stir too often.

4. If the timer has gone off, pour the rest of the Jack Daniel’s Sauce onto the fish in the oven. Set the timer for another 5 minutes. When timer goes off, check with a fork to see if the fish is done by slightly twisting the fork. If the fish flakes easily, take the fish out of the oven.

5. Pour water and quinoa into a pot set on high heat. Stir the quinoa as needed, it should take approximately 10 minutes to cook.

6. Cut both tomatoes into eight wedges and place in medium sized bowl. Then check to see if yellow zucchini and onions are slightly brown and soft, if they are, keeping the heat on, remove from skillet and put with tomatoes. Add Himalayan pink salt and pepper to taste with a drizzle of truffle oil. Toss the salad.

7. Toss handfuls of Kale leaves into skillet and cook for approximately 5 minutes or until pieces are slightly crispy and a dark green.

8. Once the quinoa is finished add to the zucchini tomato salad and toss together. Then top with kale leaves and pieces of salmon.

White Chocolate Popcorn

21 Oct

White Chocolate Covered Popcorn

White Chocolate Covered Popcorn. Yum. Like so addicted. But I will admit, this is not my idea! I first tried white chocolate covered popcorn in South Carolina at a chocolate shop called The Chocolate Tree . I couldn’t resist making a batch myself! Here’s to sugar highs!

Ohh so good

Ohh so good

Makes 1 bowl


2 cups Organic Popcorn after it has been popped. (Or whatever popcorn… It doesn’t really matter so long as it’s popcorn)

1 square or 50g of White Chocolate (I used Donini Baking chocolate)


1. Pop your corn! Then put that corn in a bowl!

2. Melt that chocolate for 1 and a half minutes in the microwave!

3. The pour that chocolate over that sweet tasty popcorn!

4. Put in the freezer for 5 minutes and then eat that sweet and salty magic corn!


Smokey Butternut Squash Soup

21 Oct
Perfect for the Fall

Perfect for the Fall!

Sometimes (actually more often that not) I will go on a crazy grocery store shopping binge and buy an array of random ingredients without any ideas for a recipe. On such an occasion I had a pomegranate, ginger, a butternut squash and brussels sprouts among a few other random vegetables (there was indeed a lone artichoke).  When I got home I just started to cook without any forethought. By the time I finished I was pleasantly surprised by this little recipe. I loved it so much the first time that for Thanksgiving I doubled the recipe and got some enthusiastic feedback from my family. Hope you enjoy this recipe! Minus the goats cheese it is completely vegan and perfect for someone with lactose intolerance. 🙂

Smokey Butternut Squash Soup

Serves 4-6


1 butternut squash, seeds scooped and put aside

½ Shallot cut lengthwise

¼ of a small piece of ginger

2 tsp. Smoked Paprika

1 ½ tsp. chipotle and Chili powder

1 pomegranate

1 ½ cups almond milk

6 Brussels sprouts (leaves only)

3 tbsp. Canola oil

2 tbsp. maple syrup

Crumbled Goats Milk Cheese.


Pre-heat oven to 375° F


Start by cutting butternut squash and scooping out the seeds and placing them aside in a bowl. Dice ginger and shallot.Toss butternut squash, ginger and shallot in smoked paprika and chipotle/chili with canola oil. Then wrap in tin foil on a roasting pan and place in the oven.

Put timer on for 30-40 minutes.


While you wait, take squash seeds and place on medium heat in a cast iron skillet with 1 tbsp. Canola oil and salt + pepper for taste. While seeds are toasting wash Brussels sprouts and peal off the outer leaves. Put aside the rest of the Brussels sprouts and use later or throw them away (but I would advise against that…). After the seeds have been toasting for 5 minutes add the Brussels sprout leaves. Leave on stove for 10-15 minutes, stir occasionally. Once Brussels sprout leaves begin to get crispy and the seeds are slightly brown, add maple syrup and immediately remove from the stove.


Okay so you can either go to the store and by pomegranate that has already been dismantled, or you can do things the hard way (like I did) and remove the pomegranate seeds yourself. It isn’t really that difficult, but it is slightly time consuming! Whatever you decide to do the pomegranate is just garnish so don’t fret over it!


After 30-40 minutes check to see if butternut squash is soft. If it is easy to cut through with a fork, remove from the oven and place on the counter to cool. Once slightly cooled off, place in a blender with almond milk and blend on high speed until very smooth without lumps.


Pour soup into bowls and top with crumbled goats milk cheese, roasted maple toppings and pomegranate seeds. Serve with toasted bread or alone.

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