January 26, 2020
I baked these lovely little cakes to use in an image for the online food photography challenge I am participating in. It’s a lot of work producing all these images but I have been having fun with it, working in a community of creative foodies/photographers, making online friends and expanding my horizons. The little cakes were so delicious that I thought I’d share the recipe here. You can make a vegan version of it by... View Article
January 23, 2020
Still in the citrus theme, I made muffins using whole blood oranges and medjool dates and dusted them with powdered sugar when they cooled after baking. This is one of the oranges I created for the food photography online challenge, but ended up submitting something else. I make these by mixing the orange, dates, juice etc (the wet ingredients) in the food processor, and add them to the flour (dry mixture) when ready to bake.... View Article
November 27, 2019
As promised I am posting a recipe for plant based scones that are also fat free. I don’t often make health claims on any of my recipes but I think this one would pass as healthy by most people. I used quinoa flour in the first recipe and it has quite a distinct quinoa”ish” flavour. If you want something less pronounced either use another flour (like oat or spelt) or blend half quinoa and half... View Article
November 25, 2019
This is not something I make frequently but when I want it I want it and today was the day. Luckily I had good homemade bread that worked well with this, or get a beautiful challah bread, or a brioche if you are lucky. Otherwise, any good white bread would do. You can use whole wheat but this is not a health dish, it’s more like a rare treat. It’s best to leave the bread... View Article
November 24, 2019
Marie Antoinette became famous, or infamous, for her saying “Qu’ils mangent de la brioche”, loosely translated to “let them eat cake”. Well, if she was offering brioche to the masses, maybe it was not such a bad thing (relax, just kidding). As it is brioche is my number one go to breakfast bread, even more so than the hallowed croissant, which I love as well. However, given a choice, which happens rarely, I would choose... View Article
November 12, 2019
I made these little guys while visiting my daughter Alexis in Toronto. My daughter Jade and I flew to visit Alexis who is expecting a baby in January. We had a fun gals week, eating, shopping, cooking and relaxing. Too bad they all live so far from us. These are simple muffins that do not contain dairy or fat. The little bit of sugar is optional, I forgot to add it when I... View Article
November 9, 2019
Ingredients: 1 1/2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon A pinch of salt 1/2 cup roasted pumpkin puree (I had leftovers) 3/4 cup oat milk 1/4 cup orange juice 1/4 cup melted butter 2 eggs Directions: Combine flour, baking powder, baking soda, cinnamon and salt in a bowl and mix. Combine pumpkin puree, oat milk, orange juice and melted butter in another bowl and mix until... View Article
November 3, 2019
With all the beautiful squashes that are available at the markets of course I am buying and cooking them frequently. Roasting squashed of all kinds is probably my favourite way of serving them and then I can also use the roasted flesh to make into soups, use in baking and like this morning, use them in pancakes. I made these with leftover roasted butternut squash from yesterday and they were lovely, although I... View Article
November 2, 2019
My foodie friend Val and I traveled a couple of hours south a few weeks ago especially to get a sourdough bread from a chef who offers them at the local market. The bread was so outstandingly good that I made a few tartines with it, topping it with roasted peppers, figs and gorgonzola, beautiful ricotta and a couple of more toppings. The only one that got photographed was this breakfast tartine with scramble... View Article
October 6, 2019
For me breakfast is cereal but sometimes I like to switch things around, especially in the summer when a hot cereal may seem heavy. On those occasions I would soak oats overnight in plant based milk, orange juice or apple juice, and have it for breakfast cold with topping of seasonal fruits. This time I soaked the oats in cashew milk and decided to add a little matcha for colour, flavour and... View Article
September 30, 2019
Ingredients Makes 2 8″ pancakes Pancakes: 2 eggs 1/2 cup milk 1 teaspoon sugar A pinch of salt 2 tablespoon parsley 1/2 cup flour 1/2 tablespoon butter for each skillet Toppings: 3 cups mushrooms (chanterelles) 1 tablespoon butter 1 tablespoon olive oil Parsley, thyme optional Salt and pepper Eggs, one or two per person Creme fraiche for drizzling. Directions The pancakes: Preheat oven to 425°F. Place the eggs, melted butter, milk, sugar and salt in... View Article
September 9, 2019
I was in the mood for pancakes and made them for dinner, so there. Why not? Breakfast for dinner is apparently a good thing. I had a small box of wild huckleberries, foraged by Scott Moran in the mountains of BC, and used them both inside the pancake batter and scattered around the plate. The white stuff on top could or could not be whipped cream, I admit nothing. And the drizzle you see... View Article
