Since the kitchen is my laboratory, experimenting with dishes is a common occurrence for me. Last week I decided to play around a bit and do something new with some sweet potatoes I bought. Usually I would bake or fry them, but that particular day I felt like having mash potatoes. In true Darrell fashion, my brain started wandering and thought of what else I could have with it. I raided my fridge and decided to add a carrot I chopped up and froze last month plus a half can of cooked lentils from the previous week. When thinking of what flavours/spices to use, sweet potato pie came to mind and provided some comfort food type inspiration. I became pleased with this train of thought and started putting everything together.

The end result came out way better than expected! I was not only pleasantly surprised, I went in for seconds and thirds. If it were a song, it would be 2 Legit 2 Quit by MC Hammer.

I got a positive response after posting a picture of it on IG. I even had a few people say they were interested in the recipe (little did they know I didn’t use one…). So in an effort to remember what I did and share it, here’s a post with the recipe!

Fried tofu with sweet potato and lentil mash.

Fried tofu with sweet potato and lentil mash.


Darrell’s Lentil & Sweet Potato Mash
1) Chop 2 sweet potatoes and 1 carrot. Boil until very tender and then strain.
2) While the vegetables boil, sautée half an onion diced and 3-5 cloves garlic minced. I personally love garlic so feel free to add like 8 cloves, I won’t judge. Once a nice golden-brown colour, set aside.
3) Warm or sautée half a can of lentils, add salt and pepper to taste. Set aside
4) Add about 2 tbsp vegan butter to the sweet potatoes & carrots plus 1-2 tsp each of cinnamon/nutmeg/all spice/chilli powder. Mix & mash together!
5)  Add cooked onions, garlic and lentils to the sweet potato mixture. Mash some more!
6) Eat away!

*I like my mash chunky, I think the different textures keeps things interesting. If you want a smoother/creamier mixture, slowly add more vegan butter and a bit of soy milk until you get the consistency you like.
*When it comes to spices, we all like different things… I personally used 2 tsp cinnamon & chilli powder, 1 tsp nutmeg and all spice. Feel free to use more, less, or none at all. You can add or use different spices that you like (rosemary and thyme are good ones too).






Vegging Out

It doesn’t feel like 3.5 years have past but that’s when I first started my vegan life. I spent most of December 2013 and January 2014 watching documentaries about food and it really got me thinking about what was on my plate and going into my body. It wasn’t just all slaughterhouse documentaries. I grew up in a family where food was very important culturally, but somehow over the years it lost it’s importance on me. I was eating a lot of processed foods and had no idea what was on my plate or how it even made it’s way there. What was the story behind this meal? I think that question is how veganism made its way into my life. The more I thought about the “story” of my food, the more I didn’t want to have formerly living animals on my plate. Some vegans have labelled this as becoming conscious of your choices. By the end of that January, I made up my mind that the only way I could be truly satisfied with my meals and food choices was to become a vegan. At that time, I was also getting ready to move into my first “big boy” apartment so it was nice to have this change also be part of my new beginnings.

The last week in January while finishing packing my belongings, I made a little outline for how I would start this vegan journey. I did research a bit into it and also watched even more documentaries about it. Some people may see a vegan diet & lifestyle as restrictive but that couldn’t be further from the truth. I was making a willing and positive change to my lifestyle and I think this also helped with my thought process along the way (and shut down the skeptics). Over the course of February, I was going to eliminate one type of meat from my diet and would be eating fully vegan by the end of the month. I also allowed myself one non-vegan meal per day but tried to eat vegan whenever possible. I decided to make it a point when buying groceries to buy only vegan items.


My transition plan
-Feb wk 1: no red meats or pork
-Feb wk 2: no chicken/poultry
-Feb wk 3: no fish/seafood
-Feb wk 4: no dairy/eggs or other animal byproducts


At the start, the hardest part wasn’t actually trying to eat vegan, it was more so trying to blocking out the negative feedback from family and friends. Suddenly everyone cared and had an opinion about what I was eating. I truly believe that becoming a vegan made be more resilient to negative. At the same, to be going against the norm and eating food that made me feel good was empowering. I began to win over family and friends when they noticed that my food was not bland and had plenty of colour and variety. I was also still able to indulge in my food favourites such as cupcakes, cookies, ice cream and chips in a vegan way. There are also so many “accidentally vegan” foods around that most people don’t even recognise that they are eating vegan food.


My vegan path has changed quite a bit compared to when I started 3 and a half years ago. I have posted over 100 photos to Instagram using my hashtag #cookingwithdoryane in an effort to document the foods I personally make. I also have hosted plenty of family dinners and holiday parties for friends featuring a fully vegan and down right delicious menu. It’s also been exciting to see new vegan friendly spots in Toronto and exploring some of the older ones I didn’t know existed.


If I were to give advice to a new vegan, the veg-curious and omnivores would be this: you do you. It’s your decision what gets put on your plate and goes into your body… at least it should be. I never try to push “vegan propaganda” onto my loved ones, but at the same time they’ve come to an understanding that they should not push a pro-meat stance onto me. I’ve made myself open to questions and answer them as positively as I can to the best of my abilities because I know that I would want that person to make an informed decision too… even if it ends up that that still consume animal products. It’s also important to say that adopting a vegan lifestyle may not be for everyone. Culture, social pressures, accessibility, food security, lifestyle… these are all major factors that influence someone’s diet and no one should be shamed for choosing and having what they do.

Cooking with D. O’Ryane… post #3

I’ve been thinking a lot about tofu lately. Since I’m a vegan and not allergic to soy, I eat tofu all the time. That being said, I never actually sat down and thought about tofu until now.

Because the typical North American diet does not contain tofu in its many glorious forms, most people just view it as a white tasteless block and are not a fan. But! I’m a firm believer that tofu can taste amazing all the time. Most often, the person preparing the tofu has not done anything except chop it up and put it on top of a salad which is instantly unsatisfying.

So, here is a post with some of my tried and true tofu tips. I often make tofu dishes and find that these simple things can take your kitchen cred to the next level.

1) use the good stuff: Soy is the one the top genetically modified crops in the entire world. If you haven’t heard the term GMO, I strongly encourage you to read up on it! Look for tofu that says ‘non-GMO’ on the label.

2) check the firmness: The firmness is almost always labelled on the pack for tofu. Medium-Firm is a good all-around choice and absorbing spices/marinades. Firm is great for being grilled or BBQ’d. Extra/Super firm is perfect for frying (my favourite). The soft and silky tofus are best saved for desserts and baking.

3) press your tofu: Wrap the tofu in a few pieces of paper towel, place on a plate, and put a bowl on top for about 10-15 minutes. Instead of using paper towel, you can also use a cheese cloth. Another super cool and nerdy way is putting the tofu in hot and heavily salted water (osmosis!). Having tofu with the water squeezed out from it makes a big difference. Tofu is like a sponge, so pressing out the water means it will now better soak up whatever sauce or spices you use. It also makes tofu the perfect texture for frying.

4) SEASON IT!: It baffles me when how some people think it’s okay to serve and eat plain tofu. The power to absorb spices/sauces/rubs/marinades is definitely one of the top features of tofu. A few of my favourite combinations?
– agave + chilli flakes + sriracha for a quick sweet n’ spicy dipping sauce with fried tofu
– Jamaican jerk rub + soy sauce + garlic + onions on your sautéed tofu
– vegan butter + lots of garlic + dried oregano + dried parsley compliment seared tofu slices really well

5) be creative: Some of my best food moments have featured tofu in a method or flavour I never would have expected until I tried it. A favourite of my friends & family is a chocolate cheesecake I made and is primarily made with silken tofu.

I hope this helps you out 🙂

Fried tofu with asparagus and red peppers.

Fried tofu with asparagus and red peppers.

Always Room for Dessert


Maybe be it’s stress from work & the holiday season, or the fact that I’ve been trying to eat better… but I had a super pregnant woman style craving for something sweet today. I bought chocolate chips yesterday in hope of baking cookies so I did just that. A few weeks ago I also stocked up on some ice cream because it was on sale. What a good match!

I saved some of the chocolate chip cookie dough and out it on top of the  dark chocolate truffle ice cream I had been saving. A freshly baked cookie added on top helped this become a true #treatyoself moment. Words cannot fully express how delicious (and needed!) this was.

Maïs Soufflé

One of my favourite quick and easy snacks is popcorn. Before becoming a vegan, I rarely are popcorn. It was something I had at the movie theatre and even then, I didn’t always go for it.

After becoming vegan and wanting a good salty/savoury alternative to chips, I discovered making my on stovetop popcorn. Making popcorn on the stove means I can make as much or as little as I want in one go. I can also flavour it however I want.

Here’s a quick little recipe that is a tried and true crowd pleaser:
– in a medium-large pot with a lid, add 2 tbsp vegan butter or coconut oil while on high heat (I usually put my burner to an 8/10)
– after about 1-2 mins, full the bottom of the pot with a single layer of kernels (when the kernels start popping it will take up a lot of space!)
– once you hear the kernels popping, start shaking the pot. this helps to prevent it from burning and will keep unpopped kernels at the bottom.
– when you hear that the popping has stopped or significantly slowed down, the popcorn is done!
– if you want extra flavour, add 1 tbsp vegan butter to the pot and mix it in
– put the popcorn into a large bowl to serve
– add spices like garlic powder, black pepper and chili powder to taste




Cooking With D. O’Ryane – post #2


Fruit popsicle

Although I prefer ice cream, somehow my freezer is always full of popsicles. Mostly because vegan ice cream isn’t the cheapest thing to buy at the grocery store. But when I crave something cold and sweet, having a tray of homemade popsicles saves me a trip to the grocery store and money.

My simple recipe for popsicles: fresh fruit, a bit of juice and that’s it! The key is to mix and match. The one in the photo is sliced strawberries and mango juice. Super delicious!

Let me know what combinations you come up with.

Cooking with D. O’Ryane… Post #1

On this edition of #cookingwithdoryane, I’m talking about plantain!

Growing up in a Caribbean family, plantains are a staple item. Whether baked, fried, as porridge or boiled, it can show up at any meal and is always welcomed. I personally like it as a side with my dinner as it is a nice sweet but not sugary addition. The easiest way to prepare it in my opinion is frying. Many of my close friends (and instagram followers) know how much I love my cast iron skillet, which is perfect for frying the plantain to a nice golden brown.

Here are a few tips for frying your own plantain:
– Use ripe plantain: A good plantain for frying will have dark yellow/black colouration and should be soft to the touch.
– Slice it evenly: Anytime you’re frying, your pieces should be consistently the same size. This will help your food to cook thoroughly at the same rate. Also, don’t slice the plantain to thick! If you do, the outside will be charred before the middle is done.
– Heat the pan first: Another tip for cooking any food… get your pan nice and warm first before putting food in.
– Flip once: You’ll know when the plantains are ready to be flipped. It should be a deliciously golden brown, with the colour starting to come up the edges. If you think the plantains are too dark or black, don’t worry! Plantains are high in sugar so it will actually still taste awesomely delicious despite the darker colour.
– Season out of the pan: I think it’s better to add any seasoning (totally optional by the way!) once the plantains are fully cooked and out of the pan. Common options are brown sugar or salt & pepper. My favourite is sea salt and paprika for a sweet and spicy taste.
– Make more than you need: I guarantee you’ll end up snacking on a few while cooking and you will want some leftovers. Be prepared!

Let me know what you think!


curry rice, fried plantain, skillet potatoes/carrots, steamed spinach

curry rice, fried plantain, skillet potatoes/carrots, steamed spinach