Roasted Red Pepper Baked Pasta

Comfort Food!

Roasted Red Pepper Baked Pasta; Vegan, Vegetarian or Pescatarian! (even gluten-free!)

We are really into comfort food these days, something warm and bubbly from the oven that can be served in one dish with a salad.

I found this delicious pasta on one of my favourite food sites, the First Mess( I gave it a “STIR” twist and am so excited to share it with you!

You can add sautéed prawns, parmesan cheese or your own protein choice, it’s flexible once you have the sauce on hand.

Roasted Red Pepper Baked Pasta
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  • 1 tsp. olive oil
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • ½ tsp.smoked paprika
  • ½ cup raw cashews
  • 1 Tbsp. chopped sun-dried tomatoes
  • 3 Tbsp. nutritional yeast
  • 1 Tbsp. light miso
  • 1 ½ Tbsp. fresh lemon juice
  • 1 tsp. Dijon mustard
  • ½ tsp. tamari (gluten free is an option)
  • ½ cup hot water
  • sea salt and ground pepper
  • 8 oz+ Pasta of choice (chick pea, lentil, gluten free options or regular whole wheat pasta) Penne is a good shape for this sauce
  • Topping
  • -1 ½ cup of crackers (your choice, we used a multi grain cracker)
  • 1Tbsp. fresh rosemary
  • 1Tsp. Olive oil
recipe by STIR Cooking School


Sauté shallots and garlic for about 4 minutes over medium heat. Add smoked paprika and cook for 30 seconds.

Transfer the mixture to a blender. Add cashews, roasted red pepper, sundried tomatoes, nutritional yeast, miso, lemon juice, Dijon, tamari, water, salt and pepper.

Blend on high until smooth and creamy, approx. 3min.Add more water by the tbsp. if too thick. You should have about 2 cups when done.

Place crackers, rosemary and olive oil in a food processor and blend to form course crumbs.

Cook pasta in large pot of salted boiling water, drain when al dente.

Mix the sauce into the drained pasta, pour into a shallow casserole dish.

Top with the rosemary cracker topping and bake for 15-20 minutes until warmed through.

If you are adding sautéed prawns, place on top of the dish after baking, top with parmesan if desired.

Sweet and Sour Rhubarb Sauce

Ok this one a real winner…what to do with all the Rhubarb that’s not a crisp, crumble or muffin?! I made a sauce to go with more savoury items, then someone put it on their yogurt this am and it was still a hit!

Sweet and Sour Rhubarb Sauce
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  • 1 cup rhubarb, diced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • ¼ tsp. sea salt
  • ¼ tsp. crushed red pepper
  • 2 Tbsp. sweet chili sauce
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. fish or soy sauce
  • 1 Tbsp. Worcestershire sauce (sub vegan type)
  • 2-3 Tbsp. honey (sub maple syrup)
  • ½ tsp. Dijon mustard
recipe by STIR Cooking School


Place all the ingredients in a blender or food processor until well mixed.

Pour into a saucepan and bring to a boil. Simmer for 5-8 min. stirring occasionally.

Serve as a condiment with salmon, chicken, crispy tofu or chill and use as a sweet and spicy condiment on almost anything!

Pickled Red Onion

These colourful and flavourful onions are great on top of tacos, falafel wraps, in sandwiches, and more.  Pickling them reducing the strong raw onion taste.


Pickled Red Onion
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  • • 1 large red onion, halved lengthwise and sliced thinly
  • • 2 small jalapenos, chopped (reduce or increase # for desired heat)
  • • 2/3 cup rice wine vinegar
  • • 1 Tbsp. lime juice
  • • 1 tsp. sea salt
recipe by STIR Cooking School


Place jalapeno and onion in a medium heat proof bowl.

In a small sauce pan combine vinegar, lime juice, salt and bring to a boil

over high heat, stirring until salt dissolves. Pour over the onion and jalapeno.

Allow to stand at room temp for at least 1 hour before serving.

Keep left overs in the fridge for up to 1 week.

Okonomiyaki-Cabbage Pancakes


Okonomiyaki-Cabbage Pancakes
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  • 2 lg eggs
  • ½ -3/4 cup water or dashi (Japanese broth mix)
  • 1-2 Tbsp. soy sauce
  • 1Tbsp.toasted sesame oil
  • ¾ - 1 cup all purpose flour
  • 4-5 cups shredded green cabbage (*napa is fine too)
  • 1 carrot, shredded
  • 3 green onions, sliced
  • 2 Tbsp. oil for frying
  • * make sure you squeeze all the water out of Napa cabbage before mixing it into batter using a tea towel to wring out moisture
recipe by STIR Cooking School


In a large bowl, whisk together eggs, water or dashi, soy sauce, and sesame oil until smooth. Whisk in flour ¼ cup at a time until you have a thick smooth batter.

Add the cabbage, carrots, and green onion and mix well.

Heat oil in cast iron or non-stick skillet on medium.

Once hot, add ¾ cup of the batter per pancake. Press down to form a circle and place lid on to steam. Once golden brown(3-5min) flip the pancake and cook on the other side. Place on plate and cover until all pancakes are done.

These tasty hearty pancakes make a delicious snack or as a main course pancake bar and let everyone customize their pancake with protein and toppings

Makes 4-6 large pancakes

Protein Options
-any protein works for going in or on the pancake (shrimp, tuna, salmon, shredded chicken)
-the traditional recipe calls for pork hock which is cooked on one side of the pancake in strips.

Sriracha Mayo
Mix ¼ cup Japanese or regular mayo with 1-2 sriracha sauce

Okonomiyaki sauce
1 tbsp sugar
2 Tbsp oyster sauce
4 tbsp tomato sauce or ketchup
3 ½ Tbsp Worcestershire sauce
Mix together in a small bowl

You can pile toppings of your choice on the pancakes and pass the sauces:
i.e. Sesame seeds, green onions, stir fry veggies, seaweed strips, beansprouts, corn, garlic, shiitake mushrooms, kimchi, pickled ginger, crispy tofu, seafood or cooked fish or chicken of your choice.


High Protein Loaf

This healthy high protein, gluten-free, high fiber loaf is a real winner for breakfast lunch or dinner!

High Protein Loaf
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  • ¼ oz yeast
  • 4 Tbsp olive oil
  • 1 cup chickpea flour
  • ¾ cup ground almonds
  • ¼ cup flaxseeds
  • 3 ½ ounces mixed seeds, (chia, poppy, hemp, sunflower, pumpkin)
  • 1 sprig fresh rosemary
  • 4 large eggs or *egg substitute
recipe by STIR Cooking School


Place yeast and oil in 1½ cups lukewarm water and mix with fork.

Preheat oven to 375.Line a 6-cup loaf pan with parchment paper.

Place the flour, almonds and seeds in a large bowl and create a well. Pick and chop rosemary leaves. Crack the eggs in the middle of the well and beat together. Add the yeast mixture. Whisk until flour on the sides is incorporated. Pour batter into the loaf pan.

Bake in middle of the oven for 45 minutes or place the pan in the fridge and bake the next day. Loaf is ready when the toothpick comes out clean. Cool for 20 minutes before slicing.

*Egg substitute:1 tbsp. flaxseed and 3 Tbsp. water=1 egg

Cabbage Roll Stew

Here is a great seasonal tasty main course meal to make on a cold winters eve ….the featured protein is lentils, of which Canada is one of the biggest producers in the world!

Lentils are a versatile member of the pulse family and pack the most protein per ounce of all the legumes. Experiment with different types of lentils, orange, brown, green and the tiny black caviar sized lentils called beluga. All our delicious and easy to cook with!

The Cabbage Roll Stew
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  • ½ oz dried porcini mushrooms
  • 3 cups boiling water
  • 2 Tbsp. avocado or grapeseed oil
  • ¾ lb. fresh mixed mushrooms, halves/quarters
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 2 Tbsp. tomato paste, no added salt
  • 28oz.can tomatoes, no salt added
  • 4 cups low sodium vegetable broth
  • ½ cup PUY lentils rinsed and picked over for rocks
  • ¼ cup wild rice
  • 1 medium green cabbage, cut into bit sized pieces
  • 1 bay leaf
  • 1 tsp. dried thyme
  • 2 Tbsp. red wine vinegar
  • 1 tsp. sea salt
  • ¾ cup parsley leaves finely, chopped
recipe by STIR Cooking School


Rehydrate mushrooms in boiling water. Drain after 15min.saving liquid.

Finely chop mushrooms, set aside.

Warm oil overheat in a large Dutch oven. Add fresh mixed mushrooms and sear until well browned.

Turn down to medium and add onion cooking for 3 minutes before adding the garlic, porcini mushrooms, tomato paste.

Cook for another 2 minutes to coat with tomato paste and mix well.

Deglaze the bottom for the pan with 1 cup reserved mushroom broth. Stir in tomatoes with their juices, vegetable broth, remaining mushroom broth, lentils and wild rice. Bring to a simmer before adding cabbage, bay leaf, thyme.

Cover pot and cook on low about 40-45 min. Stir in vinegar and salt, cook for 2 more min. Stir in chopped parsley.

Cauliflower Soup

‘Tis the season for delicious heart-warming soups. This delicious cauliflower soup will have you going back for seconds! 

Cauliflower Soup
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  • 1 head cauliflower, cut into small florets
  • 3 roasted garlic cloves
  • 2 Tbsp. extra virgin olive oil
  • ¼ tsp. nutmeg
  • 1 ½ tsp .sea salt
  • ½ tsp ground black pepper
  • 1 Tbsp. coconut oil or butter
  • 1 onion, finely chopped
  • 3 Tbsp. flour
  • 14 oz.broth of your choice
  • 1 cup milk of your choice
  • 1 Tbsp. sherry
recipe by STIR Cooking School


Preheat oven to 450 degrees.

Place cauliflower and garlic cloves in skin on sheet pan and drizzle with oil.

Season with nutmeg, salt and pepper, toss to coat.

Roast 30-40 minutes,tossing every 10 minutes, until golden brown and tender.

Melt butter or coconut oil in large sauce pan and add chopped onion, cook 8-10 minutes until brown.

Sprinkle flour over the onions,stir to coat.Slowly add broth and milk to the pan while stirring. Whisk until flour dissolves. Bring to a boil until thickened then reduce to low.

Add the cauliflower and squeeze the garlic from skin into pan.

Mix to stir and blend to desired texture.

Top with truffle or chili oil and chopped parsley!

Butternut Squash Risotto

Butternut Squash Risotto
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  • 1 medium butternut squash
  • 1 Tbsp. olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 ½ cup short grain brown rice
  • 1 tsp. butter
  • ¼ cup white wine
  • 4-6 cups veggie broth, heated in a pot
  • ½ cup butternut squash puree
  • ¼ tsp. freshly grated nutmeg
  • ½ cup grated Parmesan cheese
recipe by STIR Cooking School


Preheat oven to 400 degrees and line a cookie sheet with parchment paper.

Cut squash in half and remove seeds, place face down on baking sheet.

Bake 30-35 minutes, until tender, remove and let cool.

Place squash flesh in blender and blend until smooth.

Heat olive oil in a pan on medium heat.

Cook onions 3-4 min until translucent. Add garlic and cook for 2 minutes.

Ada the rice and butter and mix together, toasting the rice for a minute.

Add wine and cook until liquid is evaporated.

Slowly add broth ½ cup at a time stirring frequently until liquid is completely absorbed before adding more broth.

Cook for 20-30 min. adding broth as needed.  Rice should be slightly firm.

When almost done, add butternut squash, nutmeg, parmesan cheese and salt and pepper.

Lemon or a splash of white wine adds a nice acidity when you are finished cooking. Garnish with fresh sage leaves.

Filipino Seasoning Mix

This spice mix was featured at our annual Grilling Class in 2018.  Great rub for chicken or toss it onto some popcorn for a fun snack.

Filipino Seasoning Mix
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  • 2 Tbsp ground garlic
  • 1 Tbsp ground ginger
  • 1 Tbsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp citric acid
  • 1/2 tsp ground chilies
  • ½ tsp dried, ground lemongrass
recipe by STIR Cooking School


Combine all ingredients and mix well. Keep in an airtight jar.

Eggplant Tostadas

Using Eggplant rounds with your favourite Tostada topping is a great way to add veggies and lighten up this tasty appy!


  • 2 lg eggplants, cut into 1/4 inch rounds kosher salt
  • 2 Tbsp. olive oil
  • freshly ground pepper
  • 2 cups cooked chicken or substitute more beans for vegetarian option
  • 14 oz. soaked, cooked, drained black beans
  • ½ c. corn
  • 1 tomato, diced
  • 1 avocado, diced
  • juice of 1 lime
  • 1 tsp. chili powder
  • ½ cup shredded cheddar cheese
  • ½ cup shredded monterey jack cheese
  • 2 Tbsp. cilantro, chopped


Preheat oven to 400.

Line a baking sheet with paper towel and lay eggplant rounds out, heavily salt and let sit for 30 min. Dab excess salt off with towel.

Brush eggplant with oil and top with pepper. Bake until crisy,25-30min.

Toss all other ingredients together, except cheese and season with salt and pepper.

Spoon mixture on crisp eggplant rounds, sprinkle with cheese, return to the oven for 5 min. for cheese to melt. Garnish with cilantro.