Breakfast / Brunch

Basic Stove-Top Oatmeal

Oatmeal, Sichuan Flavour

Oatmeal with Tofu

Dressing, Dips and Sauces

Homemade Walnut Butter

Japanese-Style Vegetable Curry Sauce (with Mung beans)

Roasted Kabocha Squash Sauce

Sweet Soy Sauce

Main Courses

Baked Salmon with Wasabi-Soy Dipping Sauce

Baked Tomato Rice with Meatloaf and Egg

Beer Braised Beef Brisket

Lentil Curry with Potatoes

Mini Quiche with Onions and Sweet Orange Peppers

Pasta and Barley Primavera

Pasta with Creamy Tomato Sauce

Pasta with Japanese-Style Vegetable Curry Sauce

Pasta with Roasted Kabocha Squash Sauce

Two-Bite Italian Meatballs


Cucumber and Wakame Salad

Japanese Eggplant and Spring Onion Salad

Red Cabbage Slaw

Salad of Lost Jewels with Sweet Chili Dressing

Spicy Daikon and Cucumber Salad

Thai Pasta Salad

Snacks / Baked Goods / Desserts

Chewy Maple Oatmeal Cookies with Cranberries

Maple Glazed Walnuts

Peanut Butter and Chocolate Biscotti

Purple Sweet Potatoes with Ginger Syrup


Cream of Fennel

Creamy Chestnut Soup

Creamy Curry Lentil Soup with Chickpea Puree

Jamie Oliver’s Spicy Parsnip Soup

Spicy Parsnip and Carrot Soup

Spinach and Potato Soup


1-Day Kimchi

Braised Red Cabbage with Apples

Coconut Curried Corn

Garlic-Roasted Cauliflower

Ginger, Jalapeno & Coconut Cauliflower

Kale Stir-Fry with Onions and Bamboo Shoots

Maple Cashew Sweet Potatoes

Mashed Kabocha Squash with Peanut Butter

Mashed Potatoes & Carrots with Bacon

Miso-Marinated Eggplant

Mushrooms with Sesame-Soy Glaze

Roasted Cauliflower with Mustard-Mayo Sauce

Roasted Sweet Potato “Coins”

Simple Roasted Portabella and Crimini Mushrooms