What Courtney from The Fig Tree Ate This Week

By Kiersten | Last Updated: May 31, 2014

Pineapple Cashew Curry Bowls

While I work on my cookbook, I’m inviting some of my favorite veggie food bloggers to do guest What I Ate This Week posts once a month. This month’s post is from Courtney, who blogs at The Fig Tree. Courtney is one of the sweetest, friendliest bloggers I know. I find myself pinning almost all of her recipes because I just love the food she makes so much. And I love the concept of her blog too! I’m very happy to have her posting on Oh My Veggies today.

Hello, and happy Friday everyone! Hope you all had a great week. My name is Courtney and I’m the food blogger behind the blog The Fig Tree – a wholesome food blog that celebrates vegetarian cuisine from around-the-world.

I am incredibly excited and honoured to be doing a guest post on Oh My Veggies today – especially for WIATW. I am a massive fan of Oh My Veggies and always look forward to the WIATW posts each week. As a fellow food blogger and vegetarian, I really admire Kiersten for her creativity in the kitchen and constantly find myself inspired by the posts on Oh My Veggies. Plus, I adore Kiersten’s writing style. I often find myself laughing out loud at her posts. As corny as this sounds, reading her blog each week is like checking in with a good friend. Thank you so much for asking me to share what I ate this week Kiersten!

Here’s what I ate this week:

Pineapple Cashew Curry BowlsPineapple Cashew Quinoa Curry Bowls from The Fig Tree // My fiancé Jesse and I have this dish at least once a week. We are obsessed! It’s a really quick dinner to throw together after work and has so much flavour. I love the sweet and spicy combination of the pineapple and the curry powder. We load the curry bowls with our favourite seasonal veggies and top them with toasted cashews. So yummy!

Mexican Corn Chowder with QuinoaMexican Corn Chowder with Quinoa from The Fig Tree // I made a double batch of quinoa earlier this week, so I could throw together a quick pot of the Pineapple Cashew Quinoa Curry Bowls. I had planned on making one of my favourite salads – Crunchy Asian Quinoa Salad. However, after I saw some Cinco de Mayo recipes popping up on my favourite blogs, I was inspired to make something with Mexican flare. This corn chowder is bursting with flavours of cumin, chilies, lime and Mexican oregano. And it’s packed with a ton of delicious veggies such as potatoes, carrots and fresh corn. The quinoa makes the chowder extra hearty without being too filling.

Teriyaki Tofu Wrap with Macadamia Garlic SpreadTeriyaki Tofu Wrap with Macadamia Garlic Spread from Cafe Flora Cookbook // I have made most of the recipes in the Café Flora Cookbook. We probably have at least one meal from this cookbook each week. It is by-far my favourite vegetarian/vegan cookbook on the market. Jesse brought it back for me after he went to Café Flora in Seattle while on a business trip about three years ago. I find the recipes so inspiring. You can kind of mix and match a lot of the recipes which leads to a lot of creativity in the kitchen. This week, we tried the teriyaki tofu wraps with macadamia garlic spread. This vegan dish was very easy to put together and very filling. Next time I make these, I plan on making my own teriyaki sauce. The store-bought varieties are just too sweet! PS. Macadamia Garlic Spread = genius!

Banana Nutella Swirl MuffinsBanana Nutella Swirl Muffins from The Fig Tree // Each week, I like to make us a little treat to have with tea in the evenings (i.e. for dessert). I try to aim for healthier treats – but this week was all about an indulgent treat. I cannot even begin to explain how yummy these muffins are. They did not last long in our condo. Banana bread and Nutella!? Yes please! Thankfully the recipe only yields 12 muffins.

Stella's Vegetarian SandwichStella’s Vegetarian Sandwich from Stella’s // Stella’s is my very favourite restaurant here in Winnipeg, Canada. Whenever someone asks me “where do you want to go for lunch (or dinner),” I always say Stella’s! Their menu is very vegetarian and vegan friendly and they make everything from scratch – including their lemonade which is delicious! Stella’s runs its own bakery next door to its restaurant, so the bread is always perfectly fresh. One of my favourite items to order – which I had this week – is their vegetarian sandwich. A generous helping of hummus and cream cheese in sandwiched between two pieces of their homemade focaccia. Fresh tomato and cucumber slices are included along with some lettuce and fresh sprouts. So so so good! Such a simple, yet incredibly addictive sandwich!

Herbed Ricotta and Radish CrostiniHerbed Ricotta + Radish Crostini originally from Canadian Living Magazine // Canadian Living Magazine is one of my very favourite things. Each month, I do a little happy dance whenever I get the newest edition in the mail. I’m obsessed with cookbooks + cooking magazines. This magazine always has the best recipes.This week, I received the new June issue and promptly made a list of all the new recipes I wanted to try. First up, these delicious herbed ricotta and radish crostini. Jesse and I had them for lunch on Wednesday and were smitten. The bright lemon flavour paired with the fresh herbs mixed into the ricotta cheese was excellent. Add some sliced radish and you have spring in one bite! You can find the recipe here.

Avocado Mango Salad with Pineapple Mint DressingAvocado Mango Salad with Pineapple Mint Dressing from The Fig Tree // This week I was craving a huge, hearty salad for work lunches. The mangoes looked perfect at the store during my big grocery shop on the weekend, so I opted to buy some to use in salads for lunch. I love mango and avocado together, so I mixed up a salad that included both. The pineapple mint dressing added some really nice fresh, sweetness. To create some balance, I used spicy arugula and buttery macadamia nuts to finish off the salad. Delicious!

Vegetable Baked Ziti from Oh My Veggies // Another one of my favourite recipes from one of my very favourite blogs! I make this vegetable ziti once every two weeks. I adore pasta, but find that I need to limit my pasta intake to once a week. Pasta goes straight to my hips! *hah* This pasta dish is perfect, because it is loaded with veggies yet there is still the satisfaction of having a big bowl of pasta. This week, I added some fresh lemon zest into the ricotta before mixing it in with the noodles and tomato sauce. Jesse and I loved the fresh flavour. Sadly (or happily?), we devoured the pasta before I could take a photo. This recipe is just so good though – I had to share it anyway for my WIATW.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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Great guest post and lovely selection of recipes! I especially liked Pineapple Cashew Quinoa Curry Bowls – what a perfect dish with everything in it: fiber, fats, proteins! No wonder you eat it so often. 🙂

hi Kiersten!!!! i really love your blog!!!! many beautiful photos and amazing recipes!!!! i just added you to my favourite site!!! hope you don’t mind if I link you in my site 😉

take care. xoxo,Meg

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