Tag Archives: kalila
Video

Kalila: The Slug and The Shell (More Metaphors)

19 Nov

My latest song and live video 🙂

Stop by The Central on November 29th for Fundraiser Fridays to hear me perform at 7:30!

The Slug and The Shell (More Metaphors)

One board
off my body
replace it with two more.

The years we spent
caught in
suspense,
lingers
yes, it shows.

Stuck and still
waiting
thinking of
the same things
who said it would stop?

We build
we absorb.
And wood to flesh
bury me in this house
for good.

For Good.

Snail, snail.
You wouldn’t dare leave this house!

Spicy Tofu Breakfast Sandwich

5 Nov

Spicy Tofu Breakfast Sandwich

I’m always trying to find new ways of cooking Tofu and I will admit, most of the time it doesn’t even come close to meat… actually it never comes close to meat. What I can accomplish is making the stuff around Tofu taste incredible and spicy! I’m a huge fan of savoury breakfasts and this Spicy Tofu Breakfast Sandwich has become a new favourite of mine. Finally a breakfast without eggs! Oh and in regards to the amount of chipotle and chili powder I used in the cheese, I recommend using only 1/4 tbsp. I used about 1/2 tbsp. in mine by accident, and was surprised when it worked out. Though really it’s only because I’m a spice fiend! For those of you who don’t want a crazy amount of spice in the morning, just use the 1/4 tbsp.

As a side note, this sandwich goes great with my Ultimate Breakfast Smoothie.

Braids also goes great with this sandwich! Braids is a Canadian band from Montreal, with a Cocteau Twins influenced sound that gives me butterflies. Hopefully they will give you butterflies too!

Ingredients:

  • 1 Slice of Multigrain Bread
  • 1 tsp Olive Oil
  • 1 avocado
  • 1/3 Extra Firm Tofu
  • 1/2 cup Mozerella cheese
  • 1/4 Red Pepper
  • 1/4 tbsp. chipotle/ chili powder
  • salt and pepper to taste

Spicy Tofu Breakfast Sandwich

Directions:

  1. Turn Broiler on.
  2. On the stove heat a cast iron ridged griddle at medium heat. Cut extra firm tofu into half inch thick rectangles and place onto hot griddle, turn once tofu has grill marks.
  3. Pour olive oil into a flat cast iron skillet, turn heat on medium.
  4. Cut peppers and onions into long strips and toss into the flat cast iron skillet. Stir occasionally. Slice Avocado into wedges and put aside.
  5. Mix Mozzarella, chipotle and chili power with salt and pepper in a small bowl.
  6. Put a single piece of multigrain bread in a toaster. Toast to a very light brown.
  7. Remove peppers and onions from heat once they are hot and slightly wilted. Also remove tofu once both sides have grill marks. To assemble the sandwich place toast on one of the cast iron skillets and layer tofu, onions, peppers and avocado. Carefully place spicy cheese mix on top of the layers and put into the oven for 2-3 minutes. Keep a very close eye on the sandwich, broilers have different strengths, you don’t want your sandwich to burn!

Spicy Tofu Breakfast Sandwich

P.S I recommend eating this sandwich with a knife and fork!

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

Ingredients:

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)

Directions:

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!

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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

Ingredients:

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.

Directions:

Pre-heat oven to 375° F

1.

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.

2.

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.

3.

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!

4.

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.

5.

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

Black Truffle Oil Kale Chips

20 Oct
HOLY DELICIOUS KALE

HOLY DELICIOUS KALE

First of all, if you’ve gotten over scoffing at how standard it is for some chick to post a Kale Chip recipe, you’ve come to realize that Black Truffle Oil sounds pretty good and you actually love Kale Chips. You also are probably coming to the realization that you need a cast iron skillet. I love cast iron. And you should too because they are indestructible, have great heat distribution and retain delightful flavours and oils that improve with each meal you cook.

Cook for approximately 5-10 minutes on a Cast Iron Skillet

Ingredients:

1 head of Green Kale

Himalayan Pink Salt

Black Pepper

2-3 drops of Black Truffle Oil

1 tsp. Olive Oil

Directions:

1. Heat a medium sized skillet over Medium heat for 2-3 minutes. Drizzle olive oil onto skillet.

2. Wash and tear leaves off of Kale. Toss handfuls of Kale onto the hot cast iron skillet.

3. Let kale cook for a couple of minutes until kale turns a darker green. Kale will eventually turn slightly brown and crispy on the bottom, this is the perfect time to toss the Kale. continue to cook until Kale has reached desired crispiness. This will take approximately 10 minutes. Keep a close eye on the Kale!!

4. Remove Kale from heat and place into a bowl. Sprinkle Himalayan Pink Salt and Black pepper over kale. Then add a few drops of the black truffle oil. toss Kale a few times until truffle oil is evenly distributed.

5. Eat.

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