July 6, 2014
Part of my modus operandi (MO) in the kitchen is to have various foods already cooked in the fridge that I can pull together to create a flavourful and hopefully fun and nutritious meal. Running a vegetarian kitchen means that I often cook with grains and legumes and almost always have a couple of containers with these items on hand. Last week I went for lunch at the Eldorado Hotel and I had their cauliflower tacos.... View Article
June 21, 2014
I found a recipe for lentil-quinoa-kale-avocado tacos in the China Study All Star Collection cookbook. You must have heard about the China Study conducted by Dr. Colin Cambell. In one sentence, the findings of the study indicate that incident of disease is in direct proportion to the amount of animal protein in your diet, specifically, casein, the protein found in milk and dairy. I am not here to preach or tell you what to eat... View Article
March 27, 2014
Here is my third and last submission to the Canadian Lentil Recipe Challenge organized by Canadian Lentil. Lentils are a natural fit with my cooking as you can see from the several lentil recipes on my blog. Lentils are so versatile, I can make anything with them, from soup to salad to main course and even for breakfast. This recipe is for an appetizer dip or you can use it as a spread for sandwiches... View Article
March 26, 2014
Still in the process of submitting lentil recipes for the lentil recipe competition (why not?). This is a lovely vegetarian dinner dish that you can make with any vegetables that are seasonal and beautiful. With spring just around the corner we have beautiful asparagus in the stores now, some baby potatoes, snow peas and crisp radishes. I combined these with the rice and lentils and added sweet grapes and candied hazelnuts for a surprising layer... View Article
March 25, 2014
With winter lingering a little longer than I’d like and views of fog over the lake and snow on the mountains are what we see from our expansive windows up here, I am still in the mood for good hearty soups to serve with crusty bread and a crisp green salad for dinner. This lentil soup has been in my repertoire for a while and earned its respected position in my kitchen for its simplicity,... View Article
March 16, 2014
It’s good to be back in my kitchen. I am slowly adjusting to being back and “having” to cook for the two of us after three months of restaurants, markets, cafes, tapas bars, cooking classes and foodie tours. I am going to cook some of the foods we experienced on the trip but for now I want to cook “my” kind of food, simple and vegetarian. My daily style of cooking at home is focused... View Article
October 8, 2013
Chances are if you drop by there would be a soup simmering in a copper pot at the back of the stove in my kitchen, its fragrance wafting throughout the house. ‘Tis the season as they say. Fall is a perfect time for a bowl of warm, steamy soup. I love making soups and they make a lovely and satisfying simple meal at the end of the day with good bread and maybe a crisp... View Article
September 21, 2013
Mexican food has been part of my repertoire for a long time. I enjoy the earthy flavours, simplicity, colours and aromas of this cuisine. I am just now replacing some of the Mexican cookbooks that I had before, and already have a few books by the incomparable Diana Kennedy (the Grand Dame of Mexican Cuisine), the modern and innovative Rick Bayless of the Fronterra fame and a few other books for information and inspiration. Diana Kennedy,... View Article
August 5, 2013
During the summer I make many vegetarian salad dinners and because most people are so concerned about having a visible protein as part of every meal (I am not) I add a legume salad to appease the uninitiated (and also because I love legumes:). Lentils are wonderful legumes that pair well with many vegetables and dressings and are very easy to cook. For salads I prefer the smaller lentils, preferably the du Puy variety, because... View Article
July 29, 2013
My sister-in-law Tali is visiting from overseas and needless to say I put her to work in the kitchen preparing some of my favourite foods from Israel that she is an expert in making. Tali is a natural cook who knows instinctively what goes with what and how much of this or that to put in the dish. We have been having fun cooking in the kitchen for our group of 7 (vegetarian and non-vegetarians).... View Article
October 4, 2012
I have been making lentil soups for as long as I have been cooking, mostly in variations on a theme. Lentil soup is “fast food” in my kitchen because it doesn’t take long to prepare. Unlike other legumes (think beans), lentils do not require soaking and take only about 30-45 minutes to cook. From start to finish you can probably have a hearty lentil soup ready in about an hour. It also keeps nicely in the... View Article
September 28, 2012
Burritos are such a nice food to prepare. You can make so many different fillings and simply wrap them in small or large flour tortillas and voila, lunch or dinner is ready. You don’t even need a salad because the greens can form part of the filling. These burritos are quite satisfying, with sautéed potatoes forming the main part of the filling. I make this dish dairy free and you can even make it fat... View Article
