bean & tofu salad (it sounds gross but it’s so yumz)

I’ve been eating a lot of vegetarian food recently.  Not because I’m interested in vegatarianism as a lifestyle and moral choice, but it’s just a lot cheaper to order a veggie curry v. meat/seafood curry at my favourite Thai restaurant.  I know.  I am so fiscally responsible (tell that to the brand new dress/boots/bag/jacket I just bought).

Anyway, I recently bought a can of beans (the exact variety and brand in the photo), thinking I’d have a use for them one day.  This is all a part of my new adventures in the culinary arts, btw.  So in lieu of my newfound so-called vegetarianism, I decided to use up the last of some tofu I had in my fridge and make a bean & tofu salad.

Et, voilà.

A colourful, delectable and filling dish.  I ate a bowl of this for dinner with some 12 grain toast.


  • 1 can of mixed beans
  • 1 coarsely chopped medium-sized bell pepper (any colour is fine)
  • 1 quarter of a small red onion, finely diced
  • 1/2 cup of firm tofu, diced into cubes
  • 1/2 cup of chopped cremini mushrooms
  • 2 handfuls of fresh flat-leaf parsley
  • 1 clove of garlic, finely minced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • salt and pepper to taste


  • Drain the bean-y water from the can, then rinse and drain the beans in fresh water.  Let dry.
  • Chop up all your ingredients
  • Heat a pan to medium-high with a dash of olive oil
  • Toss in your diced tofu cubes and lightly fry until golden brown on all sides (doesn’t have to be perfectly even) *Side note: if you don’t like raw garlic, I suggest throwing in the minced garlic in the pan to make it nice and toasty
  • In a mixing bowl, throw in all veggies and tofu
  • Drizzle olive oil and balsamic vinegar on top
  • Carefully mix all ingredients together, making sure not to mush up all the beans
  • Serve right away, or refrigerate and eat later

I’ve got so much dang fibre in me now. Who needs Fibre1 bars?


i like my mussels big and juicy

I’ve become a lot more adventurous with my home cooking, simply because I don’t know how to cook what my mom cooks at home.  And obviously, finding Korean groceries is not as easy as going to the nearest supermarket to buy what all you “westerners” (what a stupid term) eat.

One day, I noticed that a 2lb package of mussels were on sale, so I just went ahead and bought them.  I imagined that I would be able to make a delicious crushed tomatoes and mussels dish that you can often order at fancy restaurants for a lot of money.

I did just that.  It was so good I ate all 2lbs of it in one night.

steaming in wine and tomato juice. nom nom.

with 12 grain toast points

I wish I had a recipe to share, but I don’t. I just looked up random recipes online, and they all seemed similar to me. Crushed tomatoes, garlic, fresh flat leaf parsley, and tons of white wine!

bobby flay v. maangchi, cooking, and kimchi mamas

I’ve been really getting into the cooking spirit after my relaxing break, where I tried to observe and learn from my mom and my friends so that I would have ideas on what to cook when I got back to Montreal.

So naturally, I moseyed over to the website of YouTube Korean Cuisine sensation Maangchi, and I came across her blog post on Bobby Flay’s attempt at making kimchi.

It’s hilarious!  Give it a read.  She’s referring to Season 2, Episode 10 of Boy Meets Grill.  I have yet to find a clip on YouTube.  And if you’re already on YouTube looking for a clip, subscribe to Maanchi’s channel!

While you’re at it, check out Kimich Mamas!  It’s a fabulous blog for and by Asian-American mothers.  I’m definitely not American, nor am I a mother, but I still love reading their stories.