I traveled to SE Asia during the summer of 2017. Those were the days, man. It was like 6 weeks of pure foodie inspiration. Rice, curries, fresh fruit, toasties from the 7/11…If you know, you know.

The abundance of carbs I ate while there was record-breaking, and the best part is, I didn’t gain a pound…I actually lost weight. Afterall, you step outside and instantly sweat off a few kilos in the 50-degree weather. And now, I have a plethora of different rice dishes under my belt!

So let’s chat about this coconut rice dish. I just love coconut ‘er-thang! This rice makes for a perfect side dish to any meal – It has a creamy quality to it and it takes minutes to whip up. Here is what you will need:

• jasmine rice
• coconut milk
• salt
• lime
• cilantro

Let’s get started!

Coconut Lime Cilantro Rice

Serving size: 3-4

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients:

• 1 cup jasmine rice
• 1 cup canned coconut milk
• 1 cup water
• salt
• juice of 1/2 lime
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Add rice, coconut milk, water and a generous pinch of salt to a saucepan and bring up to a boil. Turn heat to low, cover and simmer for 10 minutes (or according to rice package directions).
2. Remove from heat and add the lime juice and cilantro to the rice, fluff with a fork to combine.
3. Serve immediately.

NOTES:

*Add a touch of honey to the rice while cooking for a hint of sweetness.

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Okay, I am in love with all flavours of all regions of the world (literally), but Middle Eastern…AND Italian?! Two heavyweights in the culinary world and I’m here for it! Like a hundo P’s.

Let me break down this fusion for you. We have the following Italian/Mediterannean ingredients:

• Orzo
• Feta
• Basil

And those from the Middle East include:

• Dried fruit (apricots, cherries, currants)
• Pistachios
• Olives
• Pomegranate seeds
• Cilantro
• Spices (Turmeric, Paprika, Cumin, Coriander, etc.)

Together, they are Chrissy and John. Rachel and Ross. Bey and Jay. Me and me.

The warm flavours of the spices paired with creamy orzo, sweet fruit and salty olives and feta…hawt damn! I’m drooling.

Oh, one more thing…This makes the perfect lunch the next day. Leftovers for the win!

Middle Eastern Orzo Pilaf

Serving Size: 4

Prep time: 10 minutes

Cook time: 12 minutes

Ingredients:

• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp cumin
• 1/4 tsp turmeric
• 1/4 tsp paprika
• 1/4 tsp ground coriander
• pinch of fresh nutmeg
• pinch of black pepper
• 1 cup uncooked orzo, rinsed well
• 1 1/2 cups vegetable broth
• salt
• 1 cup dried fruit (I use cherries, currants and chopped apricots)
• 1 tbsp freshly squeezed lemon juice (optional)
• 4-5 olives, chopped
• 1/4 cup feta, crumbled
• 1/4 cup pomegranate arils
• 1/4 cup pistachios, shelled
• fresh herbs (cilantro and basil) for topping, (optional)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the garlic and cook for 30 seconds or until fragrant. Add the cumin, turmeric, paprika, coriander, nutmeg and pepper and stir until toasted, another 30 seconds to 1 minute. Add the orzo and stir to coat with the spices. Once coated, pour in the broth, add 1/4 tsp salt and bring up to a boil and then reduce heat and let simmer for 8 minutes, with the lid on.
2. After the 8 minutes, quickly lift the lid, add the dried fruit, and stir to incorporate with the orzo. Place the lid back on and let stand for 2 more minutes off the heat.
3. Squeeze some fresh lemon juice into the pan and stir to combine. Transfer the orzo to a serving dish and top with olives, feta, pomegranate seeds, pistachios and fresh herbs. Serve immediately or let cool and refrigerate in an airtight container for up to three days.

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This is a simple recipe. Simple, yet impactful. It took me a while to nail sweet potato fries. They are tricky little buggers. But, I’ve learned a few tricks along this long and winding road that have helped me up my SPG (Sweet Potato Game). Let me tell you what they are:

Trick #1 – Cornstarch. Dredge these fries with it to help with the crispy-factor. I use this trick with more than just potatoes, too. I ALWAYS sprinkle my tofu with cornstarch before frying it. It’s a surefire way to get that perfect texture on the exterior, and it’s gluten-free!

Trick #2 – Place your baking sheet into a hot oven for five minutes before dumping the SPF (Sweet Potato Fries) on it. When they hit the pan, they automatically start cooking and developing that gorg brown colour. It’s kind of like preheating a pan on your stovetop!

Trick #3 – Space out your SPFs. If you load a pan with too many fries, they won’t have room to crisp up, and will steam instead. Let them socially distance. It’s for the best.

Well, now that I’ve given you all of my tricks, I only have one other thing to say – Dip these babies in my 5-Minute Good-on-Everything Green Sauce. Nothing else compares. Picture crispy sweet ‘tates dunkin’ in a pool of thick and creamy and greeny and herby and…freshy (?) sauce. And, then you eat them. Like, what?! A marriage of two extraordinary foods and memories that will last a lifetime.

If you make these SPF with my 5MGOETGS, take a pic and tag me on Instagram (@nevernoteatingca). I love seeing people make my recipes!

Also, if you understood that last paragraph, I applaud you.

Sweet Potato Fries

Serving size: 2

Prep time: 10 minutes

Cook time: 18 minutes

Ingredients:

• 1 large sweet potato, cut into long, 1/4 inch matchstick slices and patted dry
• 1 tbsp cornstarch
• 1/4 tsp paprika
• 1/4 tsp salt
• pinch of cayenne (optional)
• pinch of fresh black pepper
• olive oil
• sea salt, for topping

Instructions:

1. Preheat oven to 425 degrees Fahrenheit. Place a large baking sheet into the oven while it preheats.
2. In a small bowl, combine cornstarch, paprika, salt, cayenne and pepper.
3. Add sweet potatoes to a large bowl and sprinkle the cornstarch mixture over them. Use your hands to toss the potatoes and dry ingredients together until coated.
4. Carefully remove the baking sheet from oven and place sweet potato fries onto it. Be sure to space them out. Lightly drizzle some olive oil over the fries to help them crisp up.
5. Bake for 10 minutes, flip and return to oven for another 5-8 minutes, or until browned and crispy.
6. Finish with some flaky sea salt and serve with my 5-Minute Good-on-Everything Green Sauce.

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There is nothing untrue about the statement above. Salsa is perfect for leftover corn. It’s also perfect for not-leftover corn. You should use your corn how you want to use your corn. But, make sure you save three cobs for this recipe, because…it’s BOMB!

It’s also so simple, hence the title. Sometimes less is more. Here is what you will need:

• Corn
• Red onion
• Cilantro
• Avocado
• Fresh lime juice

That’s it! Unexpected guests coming over tonight? Take five minutes to whip this up, raid your pantry for corn chips and you’re good to go. Taco Tuesday? You have your topper. BBQ’ing hot dogs and hamburgers? Spoon this overtop to add some flair! So easy. So versatile. So summer.

There’s only one more important thing to mention before I get to the recipe – how to cook the corn. There is no one way to do this, it totally depends on preference and what heat source you have access to. You can definitely grill the corn. You can also boil it and then cut it off the cob. I prefer to use my cast iron skillet with some olive oil to get it slightly charred before adding it to the other ingredients. What ever vibe you’re feeling – follow it. This recipe is seriously hard to mess up!

Simple Corn Salsa

Serving size: Makes about 1 cup of salsa

Prep time: 10 minutes

Cook time: 5 minutes

Ingredients:

• 3 cobs of corn, shucked and the corn cut off
• 1/4 of a red onion, finely diced
• 1/2 of a large avocado (or one small avocado), diced
• 2 tbsp cilantro, finely chopped
• 1 tbsp lime juice (about half of a lime)
• salt and pepper to taste
• olive oil

Instructions:

1. Add one tablespoon of olive oil to a cast iron skillet over medium-high heat. When the pan is hot, add the corn and a pinch of salt and let cook for about 5 minutes, stirring occasionally.
2. Add cooked corn, diced onion, avocado, cilantro, lime juice, salt and pepper to a medium bowl and stir carefully to combine. Best if served immediately, but can keep in the fridge for up to 48 hours.

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I’m lucky to live in the most multicultural country in the world, in a city that embraces diversity and highlights it on every corner. I’m able to walk through the downtown core and fulfill cravings of any kind with just a few steps. We are a nation rich in culture, and thus rich in cuisines from around the world, and I’m grateful for the opportunity to gain new perspectives through the city’s eats.

This curry dish is by no means traditional. I haven’t had the pleasure of learning, first-hand, what it takes to put together an amazing Indian-style curry, but I do eat a lot of food (like, a lot!), and this is my take on curry, with a few twists. What I do know is that a decent chunk of the Indian population is vegetarian, and it’s exciting that a dish without meat can be so fulfilling and hearty. My Cauliflower and Sweet Potato Curry is meatless, but you can always add your choice of meat protein (or tofu, or paneer), if that’s your thing!

Because there is a bit of prep work that goes into making a curry, I like to do all of the chopping and measuring first so that everything is ready to go into the pot at the proper time. So, let’s start with the vegetables. You will need about one and a half cups of both, sweet potatoes and cauliflower florets. I like to chop both into smaller size pieces so they cook through in the time it takes the curry to develop. You will also need an onion, baby spinach and some minced garlic. Flavour!

It is a good idea to also have the spices ready. This prevents one of the spices from burning while you try to measure out all of the rest. I chose to use curry powder, garam masala, cumin, cayenne (optional), coriander, turmeric, paprika, salt and pepper for this recipe. As soon as they hit the pan, your house will fill with the most wonderful aroma!

The base of the sauce is made up of diced tomatoes (you can use fresh or canned), full-fat coconut milk, and cashew milk. Obviously the cashew milk isn’t a typical base in a curry, but I promise it gives it a creaminess and smooth flavour that you won’t be mad about. I always like to use the Silk brand. You may substitute this for any other milk of your choice – coconut milk, almond milk or even regular milk if you consume dairy.

There are a few more ingredients to prep and then it is time to cook! You will need some tomato paste to help thicken and enrich the flavour of the curry, some coconut flour to act as another thickener (this is optional) and some lime to finish it off and brighten it up. Of course toppings like avocado and cilantro are always encouraged.

This curry, like all other curries are best served with rice and naan bread. Two carbs, one girl. Just the way I like it.

Cauliflower and Sweet Potato Curry

Servings: 4

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients:

• 1/2 yellow onion, diced
• 1.5 cups cauliflower florets
• 1.5 cups sweet potato, small dice
• 2 cloves garlic, minced
• 2 tsp curry powder
• 1 tbsp garam masala
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne (optional)
• 1 tbsp tomato paste
• 2 cups diced tomatoes (fresh or canned)
• 3/4 cup canned coconut milk
• 3/4 cup cashew milk (may sub for coconut milk or almond milk, I prefer Silk brand)
• 1.5 tbsp coconut flour (optional)
• 2 big handfuls of spinach
• Juice of half a lime
• salt
• pepper
• olive oil
• Cooked rice and naan bread to serve with
• Avocado and fresh cilantro for topping (optional)

Instructions:

1. Put 1.5 tablespoons of olive oil in a large pot over medium-low heat. Add the onion and let it cook down until it is transparent. About 5 minutes.
2. Add the cauliflower and sweet potato to the pot and allow vegetables to begin to soften. This takes about 8-10 minutes, stirring often.
3. Add the minced garlic, curry powder, garam masala, cumin, paprika, coriander, turmeric, cayenne (if using), 1/2 teaspoon of salt and a few grinds of fresh black pepper. Stir for a few seconds, coating all of the vegetables with the spices. Quickly add the tomato paste and mix again to coat the veggies.
4. Add in the diced tomatoes and allow everything to simmer together for another 10 minutes.
5. Pour in the coconut milk, the cashew milk and add in the coconut flour. Stir well and simmer for at least 15 minutes, or until the curry has developed and thickened.
6. Toss in the spinach and let the heat of the pot wilt it down. This does not take long.
7. Turn the heat off and add a squeeze of lime to the curry. Mix it all together and spoon over cooked rice.
8. Serve with warm, buttery naan bread, avocado, a sprinkling of fresh cilantro and an extra lime wedge.

NOTES:

Any protein would be a great addition to this dish. I would recommend tofu or paneer to maintain the vegetarianism, or chicken or shrimp if you eat meat.

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Alright guys, I’ve been working on improving the online veggie taco situation and I’m pretty sure I have it figured out.

Firstly, refried beans. Why aren’t these talked about? They need to be talked about! They are SO good. A little bit of salt, a pinch of cumin, some garlic and a can of black beans and BAM! Magic. Super easy and super delicious. It’s a struggle for me not to eat these right from the pot.

Secondly, sweet potatoes. Regular potatoes are good…but sweet potatoes?! Sweet potatoes are gold. Packed with Vitamin A and iron, these little gems caramelize and crisp up in the oven, adding the perfect bite to these tacos. YUM!

And is it even a taco without pico? I think not. Finely diced tomatoes, jalapeños, red onion, cilantro, sweet pepper, salt and some lime juice adds the acid that these tacos need! Gah.

Finally… TOPPINGS. Toppings on toppings on toppings. I like to play this game called How many items can I fit on my tortilla before it won’t close? Guess what? It never closes, and I always win. Avocado, fresh radish slices, cilantro…maybe even sour cream?! The possibilities are endless.

Nestle it all in a warm little corn tortilla and call it a day. Taco Tuesday mic drop.

Refried Beans and Sweet Potato Tacos with Pico de Gallo

Servings: 4

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:

For the sweet potatoes:

• 1 extra-large sweet potato, diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/4 tsp ground coriander
• 1/2 tsp salt
• pepper

For the pico de gallo:

• 2 firm Roma tomatoes, finely diced*
• 1/2 of one jalapeño, finely diced and seeds removed
• 1/2 of one medium-sized red onion, finely diced
• 1/2 of one sweet bell pepper (any colour), finely diced**
• 2 tbsp fresh cilantro, chopped
• juice of one lime (about 2 tbsp)
• 1/2 tsp salt
• pepper

For the refried beans:

• 1 tbsp olive oil
• 1/2 tsp cumin
• 1 clove garlic, minced
• 1 (19 oz) can black beans
• 1/2 tsp salt
• pepper

• 8 small corn tortillas

Toppings:

• avocado slices
• radish slices
• sour cream
• fresh cilantro
• scallions
• squeeze of lime

Instructions:

For the sweet potato:

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
2. In a bowl, drizzle diced sweet potato with olive oil and sprinkle with cumin, coriander, salt and a few grinds of black pepper. Toss until potatoes are coated with oil and spices. Spread onto baking sheet and bake for 18-20 minutes, stir, and then bake for another 5-10 minutes or until your sweet potatoes are tender and have browned on the outside.

For the pico de gallo:

1. While the potatoes are cooking, add all pico ingredients to a medium-sized bowl with a few grinds of pepper. Mix to combine and place in the fridge to marinate.

For the refried beans:

1. Drain the can of black beans over a bowl or measuring cup to reserve the canning liquid. Measure out 1/4 cup of the liquid and add another 1/4 cup of water to it to make 1/2 cup of liquid. Set aside.
2. In a small pot, heat the olive oil over medium heat. Add the cumin and garlic and fry for about 30 seconds (or until garlic is fragrant – don’t burn!).
3. Add black beans, the reserved liquid, salt and a few grinds of black pepper and cook on medium low for about 12-13 minutes. Use a potato masher (or a fork) to mash up the beans until fairly smooth and cook for another 2-3 minutes.

Assembly:

1. Warm up the corn tortillas by placing them over medium heat in a dry pan for 30 seconds to one minute on each side, or just throw them directly on the rack of your oven after your sweet potatoes are done cooking and the oven is turned off. They warm up quickly, about 30 seconds per side.
2. Top warm tortillas with the refried beans, followed by the sweet potatoes, pico de gallo and your choice of toppings. Don’t skimp on the toppings!

NOTES:

*If you don’t have Roma tomatoes, any tomato will work.

** I prefer to use a yellow pepper for the pico de gallo as it adds a nice colour contrast.

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