Stuffed Tomatoes

This summer we have been blessed with an abundance of tomatoes, cherry tomatoes, grape tomatoes, roma tomatoes, large tomatoes…

This a wonderful way to make your tomatoes be the centre of attraction on your plate and can be served with a variety of accompaniments. I like to serve them with pan fried zucchini and/or baby squash and baked truffle oil potato wedges. These sides are great companions for the stuffed tomatoes and make this a wonderfully satisfying meal.


4 large tomatoes, cored and seeded.
2 cloves minced garlic
1/2 diced red onion
Handful of basil and a handful of parsley, chopped
1 – 2 Tbs olive oil
1/2 cup fine bread crumbs (I use gluten free)
1/4 cup crumbled goat or feta cheese
1/4 cup grated parmesan cheese
black pepper
pine nuts


1. Preheat oven to 500 degrees F

2. Slice off tops of tomatoes. Sprinkle the inside of the cored and seeded tomatoes with a bit of salt and place upside down to drain. Be careful not to cut too close to the edges.

3. Heat olive oil in a pan on medium high heat. Add garlic and onion and sauté for 2-3 minutes. Add chopped herbs, mix together and remove from stove.

4. Drain any liquid that has been released from the tomatoes; dry the pan. Turn tomatoes face up and roast the tomatoes in preheated oven for 5 to 7 minutes. Remove from the oven and let cool slightly. Turn the oven down to 375 degrees F.

5. Meanwhile, put sautéed mixture into a small bowl. Add in remaining ingredients but save a few pine nuts to garnish the top of each stuffed tomato.

6. Divide the filling among the tomatoes. Sprinkle with some parmesan and bake in the oven until heated through, about 5-7 minutes.

7. Serve immediately.


French Indian Fusion Prawns

Do you like Indian food? How about French? This recipe was inspired by both cuisines. How about garlic prawns marinated in turmeric, paprika and oregano? And a splash of Pernod (an anise-flavored spirit from France called Pastis). If you like what you see here, then read on. It’s easier than it sounds, so don’t get discouraged. Your guest/s will definitely be impressed!


12 prawns
1 lemon
2 Tbs olive oil
3-4 gloves of garlic, minced
1/2 tsp turmeric
1/2 tsp sweet paprika
1/2 tsb hot chili flakes
1 Tbs dried oregano
1/2 tsp salt

4 medium size potatoes
1 red pepper
1 red onion
spinach and cilantro
6 slices of acorn squash (substitute any available squash)
2 Tbs olive oil
Butter and Pernod (optional)


1. Clean the prawns. Leave the tails on. Place on paper towel to dry. Make the marinade with minced garlic, 2 Tbs olive oil, lemon juice from half of the lemon, turmeric, paprika, oregano, chili flakes and salt. Mix well. Add prawns, cover and place in fridge to marinate for 45 to 60 minutes.

2. Slice potatoes into medium thin slices. Cut 6 large half-moon slices from acorn squash. Chop the onion and the red pepper into thin slices. Chop the cilantro.

3. Heat 1 Tbs of olive oil in a large pan. Place potatoes in the pan and pan-fry for 3 minutes on both sides. Take out of the pan onto a large plate or platter and set aside.

4. Add 1 Tbs of olive oil in the same pan and pan-fry the rest of the veggies. Onion first, until glazed and translucent. Then add the squash and pan fry on each side for 2 minutes. Next, add peppers, salt and black pepper to taste. Cook for 2 minutes. Take out of the pan and place on the platter with the cooked potatoes.

5. You may need to add a drizzle of olive oil into pan. Place on high heat. When hot, put the marinated prawns (including all of the marinade) into the pan. Cook for only about 1.5 minutes on each side. When you turn the prawns, you can add 1 Tbs of butter and as soon as it melts add a splash of Pernod (only add the butter and Pernod if you want to). Remove from heat. Keep in mind that prawns need very little cooking time. If they stay too long on the heat, they get hard and chewy.

6. Arrange the veggies on serving plates. Place the prawns on the top and spoon some of the oil/butter/Pernod sauce over them. Garnish with a few slices of lemon and cilantro.


Aloo Methi Sabzi

1 tbsp Oil of choice
1 tsp Cumin seeds
1/4 tsp Turmeric Powder
1 tsp Chili Powder
1/4 tsp Cumin Powder
Pinch of Heeng
Salt to taste
1 bunch of Methi (Fenugreek)
2 medium Potatoes

1. Chop methi leaves.
2. Peel and chop the potatoes into half inch cubes.
3. Heat oil in the pan and add cumin seeds and heeng. Add potatoes, salt, and turmeric. Mix well.
4. Cook potatoes till about half cooked.
5. Add methi and cook for 5-7 minutes, stirring occasionally.
6. Add chili powder and cumin powder. Cook for 3-4 minutes on low flame.
7. Serve hot with roti or naan.

Quinoa Stuffed Pepper

For those of you who like stuffed peppers, you are in for a treat with these quinoa stuffed peppers. My mom used to make Indian stuffed pepper using green bell pepper and making the stuffing with potatoes, peas, onions and spices. They were so yummy. This is my version using a variety of colourful peppers and stuffing them with quinoa, peas, onions, spices and feta cheese. I guess you can call this an Indian fusion recipe.


4 bell pepper (cored and seeded)
1 cup quinoa (white, red or mixed)
2 cups water
2 Tbs olive oil
1/2 cup chopped onion
3 to 4 cloves garlic, minced
1 cup frozen or fresh peas
1 tsp sea salt
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp chili powder
handful of chopped fresh cilantro
1/4 cup crumbled feta cheese

Step 1

Preheat oven to 375F
In a medium sized pot bring 1 cup quinoa and 2 cups of water to a boil. Once boiling, reduce heat to medium low, cover and simmer for 15 to 20 minutes until water is completely absorbed. Remove from heat and fluff with a fork.

Step 2

While quinoa is cooking, saute the onion and garlic in olive oil in a small frying pan on medium high heat. Add peas and cook for about 3 minutes. Add spices and mix well. Add sautéed mixtures to the cooked quinoa, also add the cilantro and feta cheese. Mix everything really well.

Step 3

Stuff the cored & seeded peppers with the filling, pushing as much filling into them as possible. The tops can be placed back on. Place in baking dish sprayed or brushed with olive oil. Cover with foil and bake for 35 to 40 minutes. Remove foil, if peppers are fully cooked then broil for 1 minute to blister the peppers. If not, bake for a few minutes longer before broiling.

Step 4

Serve with leftover filling, if any, and a green salad.

Ginger Molasses Cookies with Cocoa

It makes me so happy that my family, and everyone else that has tried them, absolutely love these cookies. My reason for joy is that they are totally guilt free, without any refined flours or sugar (I use organic stone ground spelt flour). And they are vegan as well as the added anti-inflammatory benefits of ginger! I always double the recipe because they disappear so fast!!

1 1/2 tsp ground flaxseed 2 Tb water
1/4 cup virgin coconut oil (not melted)
1/4 cup coconut sugar or dark cane sugar
1 Tb maple syrup
3 Tb almond milk (or any other milk)
2 Tb blackstrap molasses
1 tsp pure vanilla
1 1/4 cups spelt flour
1 Tb cocoa powder
1 heaping teaspoon of ground ginger
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp fine sea salt (I use pink Himalayan salt)
1/4 tsp ground cloves

Step 1

Preheat oven to 350F. Line large baking sheet with parchment paper.

Step 2

In a small bowl or cup, stir together ground flax and water. Let sit for a few minutes to thicken.

Step 3

In a large mixing bowl, cream the coconut oil, sugar, maple syrup with an electric mixer. Add molasses, vanilla, almond milk and flaxseed mixture (or egg) and mix until smooth.

Step 4

In a smaller mixing bowl combine flour, cocoa powder, ginger, baking soda, cinnamon, salt, and cloves. Stir to mix.

Step 5

Add dry ingredients to the large bowl, mixing it in gently with a spoon first, then beating until just combined. Don’t over mix.

Step 6

Put a couple of tablespoons of the brown crystal sugar in a shallow bowl. Shape the dough into approx. 1 inch balls (about 1 tablespoon). Roll it in the sugar. Place on cookie sheet and flatten it a bit with your fingers.

Step 7

Bake for 10 to 12 minutes. They will be soft when you take them out of the oven, but will get firmer once cooled for 10-15 minutes. Store in an airtight container for 3-4 days, or in fridge if they don’t disappear.