Welcome to Occasionally Eggs

If you’re looking for approachable, seasonal vegetarian recipes, you’re in the right place! Occasionally Eggs is all about vegetable-filled recipes that follow the seasons.

While there are a handful of ‘project recipes’ – something you’ll spend a day off making – most recipes here are weekday appropriate and simple. All newer recipes include helpful step-by-step images and tips, notes, and substitutions.

All Occasionally Eggs recipes are vegetarian and dairy-free. We only use ancient grains like spelt, rye, and emmer. The vast majority are plant-based or vegan recipes.

No generative AI is used in any way on Occasionally Eggs. I do not knowingly use AI for any work or personal activity.

Woman in garden adjusting peas growing on bamboo.

About Alex

I’m Alexandra Daum, the person behind Occasionally Eggs – writer, photographer, recipe tester, and more. Most people call me Alex at work.

I was born in Canada and raised in rural Manitoba on a small farm. My mom taught me to cook, following traditional German recipes and others she learned from other immigrant friends – mostly Italian and Indian food. Perched on the countertop near her at first and then acting as sous-chef (or cooking alone if she was working long hours) was my introduction to good food.

I switched to a vegetarian diet in my late teens and omitted dairy completely when my doctor determined it was causing my severe eczema and contributing to major depression. I no longer have any issues with either.

I’m currently in Europe and have no permanent base right now. My long-time partner, Graham, helps with the behind-the-scenes work on the site.

About Occasionally Eggs

Occasionally Eggs was first launched in 2014, when I was fresh out of university. The goal was, and still is, to share feel-food vegetarian recipes that are better for us and the earth. That means local, seasonal, and minimally processed.

Woman's hands serving a rectangular baking dish of baked oatmeal with apples.
A platter of thinly sliced oranges and red onions with black pepper.
Bowls of bean chili topped with pickled red onion and avocado.

Since first starting, I’ve shared over 500 recipes. Every recipe featured on the site has been carefully tested, at least three times, in my home kitchen. Sometimes I’ll ask friends and family to test additionally with North American ingredients if needed. All recipes are being updated with better instructions and more helpful pictures if they don’t already have them, so they’re as easy to follow as possible.

If we’re settled enough to have one, the fresh ingredients come from my home garden so they are about as local and seasonal as it gets. Of course we also love chocolate and citrus – balance! All of the food we eat, grow, and use for the recipes here is 100% organic and we try to get it from local and independent farmers whenever possible.

We don’t often accept sponsored content and haven’t done a sponsored post in a while now – this is purposeful, because I have a list of must-haves that any sponsor would need to check. There are just so few companies that meet those ethical criteria and that’s why you’ll hardly ever see a recipe made with a paid label.

Features & Work

In spring 2021, I released my first cookbook, Occasionally Eggs, with Appetite by Random House. With 110+ vegetarian recipes, arranged by season, plus chapters on basic fermentation and kitchen staples.

My work has been featured in the Toronto Star, CTV Your Morning, House & Home, The Kit, Chatelaine, Winnipeg Free Press, Buzzfeed, Best Health, and countless other sites and publications.

I’m part of the collective of women who run Baked Collective, a Canadian-owned baking website. Interested in working together? See my portfolio or get in touch.

Work With Me
Twisted buns on a baking sheet, topped with baked garlic pieces.

Occasionally Eggs Do’s

  • Accessible recipes, without expensive gadgets. Some require a food processor or some kind of blender, but that’s it.
  • Gluten-free recipes, with more than half of all recipes made without gluten.
  • Everyday, whole food ingredients. This is food you can get at your local shop and won’t cost the world.
  • Refined sugar free recipes – maple syrup, dates, honey, and coconut sugar are the main sweeteners.

Occasionally Eggs Don’ts

  • White flour. While it’s offered as a substitution, recipes are only made with spelt or other ancient grains, or gluten-free flours like buckwheat.
  • Dairy, meat, or soya. While we eat local tofu every once in a while these days, no recipes feature any of the three.
  • Snobbish, trendy food. No ‘super’ powders, just easy to find ingredients.
  • Hours of work. Even if a recipe needs time, it won’t be hands-on time – and every post includes tips on how to be as efficient as possible.

Contact

If you’d like to keep in touch with us, subscribe via email to receive every new recipe right to your inbox. Or email any time at alexandra(at)occasionallyeggs.com. If you have a question, you might find this page with frequently asked questions helpful.