Vegetarian on Bruce loves to cook

A simple vegetarian red Thai curry

Sat, 17 Oct 2026 00:00:00 +0000

I reworked my flexible Thai curry into something I can make in under an hour: [[Simpler Thai red curry]]. I also made it friendly to vegetarians, since it works so well with tofu and mushrooms.

Cherry tomato and garlic spaghetti

Wed, 14 Oct 2026 00:00:00 +0000

Spaghetti, cherry tomatoes, and garlic cooked together in a little oily water, so the sauce makes itself as the water boils off. It’s the [[Cherry tomato and garlic pasta]] build of one-pan pasta.

Mozza burger sauce

Mon, 12 Oct 2026 00:00:00 +0000

The classic Canadian A&W Mozza burger has a sweet sauce.

Mechanic

A mayo base with roughly half as much red relish, and a spoonful of Thousand Island to round it out. The relish brings the sweetness, sourness, and texture; the chili sauce in it gives the tomato tang that sets it apart from a plain relish mayo.

Butternut squash curry

Fri, 18 Sep 2026 00:00:00 +0000

A simplified weeknight coconut curry built around pan-browned butternut squash and yellow Thai curry paste. Soy sauce keeps it vegetarian; fish sauce adds more depth if you eat it.

Ingredients

250 g long-grain white rice, uncooked
3 tablespoons coconut or canola oil, divided
½ small butternut squash (about 450 g), peeled and cut into 1 cm pieces
1 onion, chopped
2 cloves garlic, finely chopped
1 tablespoon grated fresh ginger, peeled
3 tablespoons yellow Thai curry paste
1 can (400 ml) light coconut milk
1 jalapeño or Thai chili, halved
1 teaspoon ground turmeric
1 red pepper, seeded and cut into 1 cm pieces
2-4 tablespoons lime juice, plus lime wedges to serve
1 tablespoon soy sauce, or fish sauce if not vegetarian
140 g (5 oz) baby spinach, chopped
Chopped cashews and cilantro, to serve

Method

Cook the rice according to package directions. Meanwhile, heat 2 tablespoons of oil in a large skillet or medium Dutch oven over medium heat. Add the squash and cook, tossing occasionally, until golden brown and beginning to soften, 4 to 6 minutes. Transfer to a plate.

Braised red cabbage

Sat, 29 Aug 2026 00:00:00 +0000

Cabbage is a comforting side dish on a cool, dark evening. It pairs nicely with schnitzel, sausage, roasts, and dumplings.

Ingredients

2 tbsp butter
1 small red cabbage, sliced thin, about 565 g (1¼ lb)
80 ml (⅓ cup) water
60 ml (¼ cup) red wine
2 tbsp red wine vinegar, or to taste
2 tbsp white sugar
Pinch of caraway seeds
Salt and pepper, to taste

Method

Halve the cabbage. Make an angled cut at the base of each half to trim out the core and the thick white ribs. Flip each half to the cut side and slice into thin ribbons; the exact thickness doesn’t matter as long as the cut is consistent, so it all cooks at the same rate.

Butternut squash soup

Thu, 18 Jun 2026 00:00:00 +0000

This is a warm, filling soup that pairs nicely with garlic or cheese bread, or grilled cheese.

Mechanic

Roasting the squash and vegetables first concentrates their sugars and develops colour before anything goes in the pot. Straining the blended soup through a fine-mesh sieve at the end gives a silky texture you can’t get any other way. Loosen with stock until it pours easily. It’s not a pie filling.

Minestrone

Thu, 18 Jun 2026 00:00:00 +0000

This is a classic, comforting soup, perfect for late summer or fall.

Mechanic

The vegetarian base replaces pancetta with deeply browned mushrooms, toasted bread, and smoked paprika. The bread is the surprising part: it toasts in the oil, adding a savoury nuttiness that disappears into the soup. Don’t skip it.

Pancakes and waffles

Thu, 18 Jun 2026 00:00:00 +0000

Our kids loved this recipe, and it makes an appearance most Christmas days still.

Mechanic

The baking powder goes in last, just before cooking. Most baking powder is double-acting and saves most of its lift for the heat, so batter mixed early loses only some of its rise, but adding it at the last moment still gives a slightly lighter, fluffier result. Don’t overmix once it’s in.

Vegetarian lasagna

Thu, 18 Jun 2026 00:00:00 +0000

This was our kids’ first and favourite lasagna, and we used it as a vessel to hide vegetables in.

Mechanic

Eggs in the cheese filling bind the layers together so the lasagna cuts cleanly as a casserole. Draining the ricotta and cottage cheese if they’re watery prevents the lasagna from going soupy. The 20-minute rest after baking is non-negotiable: the layers need time to set before cutting.

Baked oatmeal

Wed, 17 Jun 2026 00:00:00 +0000

I grew up on oatmeal, and love it prepared pretty much any way, but baked is best.

Mechanic

2 cups oats to 1½ cups milk to 2 eggs is the ratio that gives you a result creamy in the middle and firm enough to slice. Less milk makes it denser; more makes it spoonable. The butter matters: without some fat, the texture turns rubbery. Fruit goes on top rather than stirred in so it steams and softens while the oat base sets underneath.

Beetroot and chickpea hummus

Mon, 08 Jun 2026 00:00:00 +0000

A bright red, earthy hummus. Makes about three grocery-store tubs’ worth.

Ingredients

200 g raw beetroot, cubed (or 200 g already roasted)
400 g tin chickpeas, drained
3–4 cloves garlic, smashed and minced
80–100 ml tahini
60 ml lemon juice (about 2 lemons)
2 teaspoons sea salt or kosher salt
¼ teaspoon ground cumin
¼ teaspoon ground coriander
⅛ teaspoon freshly cracked black pepper
a few ice cubes
3 tablespoons extra virgin olive oil, plus more for roasting and to drizzle

Method

Toss the beets in a little oil and roast at 200°C (400°F) until a knife slides through easily, about 40 minutes. While they roast, simmer the chickpeas in water until very soft, 15–20 minutes, then drain.

Fruit compote

Mon, 08 Jun 2026 00:00:00 +0000

This is a generic fruit compote, which I typically make with frozen or canned fruit.

Mechanic

Compote is fruit reduced in its own juice with sugar. Start at 10 parts fruit to 1 part sugar by weight, then sweeten to taste at the end; tart fruit can take more. Juicy or frozen fruit releases enough liquid on its own. Add water only for firm fruit like apples or pears. The flavouring should suit the fruit: citrus zest brightens berries, cinnamon and nutmeg suit apples and pears, and balsamic deepens red fruit.

Vegan burger

Mon, 08 Jun 2026 00:00:00 +0000

A hearty bean, nut, and mushroom burger. The vital wheat gluten gives it a savoury chew, so it holds together in the pan instead of crumbling.

Ingredients

1 cup walnuts and/or cashews, chopped
1 cup black beans, chopped or mashed
1 cup chickpeas, chopped or mashed
1 onion, diced
225 g (8 oz) mushrooms, diced
1 cup oats, pulsed in a food processor if you can
½ cup grated beets
½ cup vital wheat gluten
2 tbsp soy sauce
½ tbsp ground cumin
2 cloves garlic, diced, or ½ tsp garlic powder
1 tbsp tomato paste
1 tbsp vegan mayonnaise
1 tsp vegan Worcestershire sauce
¼ tsp liquid smoke
2 tbsp olive oil, plus more for frying
1 tsp salt
½ tsp black pepper

Method

Heat the oil in a large pan over medium-high. Fry the mushrooms, onion, and nuts until the mushrooms have given up their liquid and everything is browning, 8–10 minutes. Add the garlic and tomato paste and fry until fragrant, about 1 minute. Let cool.

Dal tadka

Sat, 02 May 2026 00:00:00 +0000

This is a warming, filling, vegetarian delight.

Mechanic

Red lentils cook fast and dissolve into a creamy base. The ratio matters: 1 cup lentils to 4–5 cups water. Less water (1:4) gives a thicker dal you can heap on rice; more (1:5) gives something looser.

Fruit crisp (individual)

Fri, 17 Apr 2026 00:00:00 +0000

Sometimes you just want a small portion of crisp. For science, of course.

Ingredients

Filling

500 g (3 cups) fresh or frozen berries or stone fruit
50 g granulated sugar (¼ cup)
2 teaspoons cornstarch (use 1½ tablespoons for a thicker filling)
10 ml lemon juice (2 teaspoons)
pinch of salt
½ teaspoon vanilla extract (for stone fruit and berry combinations)

Topping

45 g old-fashioned rolled oats (½ cup)
60 g salted butter, melted (¼ cup)
50 g brown sugar (¼ cup)
30 g all-purpose flour (¼ cup)
1 teaspoon vanilla extract
½ teaspoon cinnamon

Method

Heat the oven to 180°C (350°F). Grease 4 ramekins.

Avocado salad dressing

Tue, 24 Mar 2026 00:00:00 +0000

This is a fresh, quick, and tasty salad dressing. I make this a few times a month.

Ingredients

50 g ripe avocado (about half)
50 g fresh lemon or lime juice
50 g extra virgin olive oil
30 ml maple syrup
15 g fresh ginger, grated
2 g (½ teaspoon) garlic powder
2 g salt
Black pepper, to taste
1 g MSG
A big pinch of dried thyme
15 ml chicken stock, drippings, or water (optional)

Method

Blend or whisk all the ingredients until just smooth; don’t overblend. Taste and adjust salt and acid.

Marinated pressed tofu

Tue, 24 Mar 2026 00:00:00 +0000

I ate a handmade wide noodle dish with this tofu that had chew, and depth. This is my version, which I usually use in Japanese-style dishes.

Mechanic

Freezing tofu (the Chinese dong doufu technique) expels water and restructures the interior into a sponge. Freeze solid for at least 48 hours, then thaw completely before slicing. The result is chewier and absorbs marinade far more readily than fresh tofu.

Granola bars

Mon, 02 Feb 2026 00:00:00 +0000

I was looking for the perfect granola bar recipe, minimizing refined carbs (flour, sugar, and binders) and costs.

Mechanic

The binding ratio is dates : oats : nuts at 1:2.5:1 by weight, held together with nut butter and maple syrup. Mashed banana adds adhesion. The mixture sets in the fridge without baking; a short bake firms the bars further if you prefer less chew.

Strawberry-rhubarb compote

Thu, 25 Dec 2025 00:00:00 +0000

A great topping for waffles or as a base for a crisp.

Ingredients

300g fresh strawberries (2 cups), chopped
300g fresh rhubarb (2 cups), chopped
65g brown sugar (⅓ cup)
⅛ teaspoon salt
15ml lemon juice (1 tablespoon), from 1 medium lemon

Method

Combine all ingredients in a medium saucepan over medium heat. Stir to coat the fruit.

Beetroot dip

Sat, 31 May 2025 00:00:00 +0000

This is a fresh, delicious dip for pita and vegetables.

Ingredients

430 g canned chickpeas, drained
140 g cooked beets
2 teaspoons dried or fresh oregano
30 g extra virgin olive oil (2 tablespoons)
½ teaspoon minced garlic
1 medium lemon, zest finely grated and juiced
Black pepper
Salt

Method

Blend all ingredients until smooth. Taste and adjust salt, lemon, and garlic.

Bruce's burger sauce

Sat, 31 May 2025 00:00:00 +0000

This is a simple, classic burger sauce.

Mechanic

A 1:1:1 ratio by volume: mayo, diced burger pickles, mustard. Kewpie in place of or alongside regular mayo adds sweetness and acidity.

Lime crema

Tue, 01 Apr 2025 00:00:00 +0000

A fresh-tasting sauce, perfect for nachos, tacos, or over rice bowls.

Ingredients

125 ml Mexican crema, sour cream, or Greek yogurt
30 ml mayonnaise
30 ml fresh lime juice (about 1 lime)
1 clove garlic, minced
½ teaspoon kosher salt (adjust to taste)
30 g fresh cilantro (½ cup loosely packed), finely chopped
¼ teaspoon onion powder (or dehydrated or minced fresh onion)
1–2 g MSG

Method

Whisk or stir all ingredients together until combined. Taste and adjust salt and lime.

Flatbread white sauce

Mon, 01 Apr 2024 00:00:00 +0000

This is a hacky white sauce recipe, for a mushroom flatbread snack.

Ingredients

250 g whole-milk ricotta (avoid brands with stabilizers)
4 cloves garlic, finely minced
1 shallot, finely minced
2 tablespoons extra-virgin olive oil
2 tablespoons heavy cream
1–2 egg yolks
pinch dried oregano
pinch dried thyme
salt, black pepper, MSG

Method

Combine ricotta, garlic, shallot, olive oil, and cream in a bowl. Mix until smooth. Add egg yolks and season with salt, pepper, MSG, oregano, and thyme. Stir to combine.

Mushroom and lentil freezer base

Thu, 01 Dec 2022 00:00:00 +0000

A savoury and tasty vegetarian base for stews, chilies, and soups.

Mechanic

This is a vegetarian analogue to [[Beef base]]. The mushrooms must go through three stages (dry → wet → dry + browned) before adding anything else: rushing this step produces a flat, steamed flavour instead of a deep savoury one.

Mushroom soup

Sat, 01 Oct 2022 00:00:00 +0000

A great bowl of soup, and our replacement for classic canned mushroom soup.

Mechanic

Two methods for different results. Velouté: a roux-thickened cream soup, rich and smooth. Potage: a blended potato-thickened version finished with cashew cream, dairy-free and lighter but equally silky. The mushroom base is the same for both.

Lentil tacos

Tue, 01 Mar 2022 00:00:00 +0000

A hearty, frugal filling for tacos. Delicious, too.

Mechanic

Lightly roasting the nuts before adding them preserves texture inside the filling. Cook lentils to just al dente: they will continue softening in the sauce and mushy lentils lose all structure.

Rice pudding

Sat, 01 Jan 2022 00:00:00 +0000

Sweet, soft, and comfort in a bowl. Great with fruit or ice cream.

Mechanic

Adding the beaten egg early lets it temper gradually as the mixture heats, producing a smooth, custardy texture rather than scrambled flecks. Target about 70°C; the egg starts to curdle above about 80°C.

Onion bhaji

Mon, 01 Nov 2021 00:00:00 +0000

These are delicious fritters, best served with coriander-mint and tangy tamarind date chutney.

Mechanic

Bhajis are a spiced onion fritter bound with egg and gram flour. The potato adds body and absorbs some oil. Keep the batter loose rather than thick: tight batter produces stodgy centres. The salted onions release liquid that wets the batter; if the batter ends up too loose, add the extra flour before anything else. The frying oil does double duty: spent oil is fragrant and makes a good base for curries like [[Base curry gravy]].

Tomato soup

Mon, 01 Nov 2021 00:00:00 +0000

Who doesn’t love a warm bowl of tomato soup? Pair with simple grilled cheese!

Ingredients

3 tablespoons olive oil
1 onion, diced
3 cloves garlic, sliced
800 ml tinned whole tomatoes (2 × 400 ml tins)
250 ml chicken or vegetable broth (1 cup)
60 ml cream (¼ cup)
salt and black pepper

Method

Warm the olive oil in a heavy pot over medium heat. Add the onion and cook until softened and translucent, about 8 minutes.