Sub Categories in All Recipes

Category of: All Recipes

Curried Pumpkin soup by Vegan Chef Mark Reinfeld

November 6, 2015

I have been taking cooking classes for years, always looking for vegan or at least vegetarian classes but they are hard to come by. Finally there is a school that is dedicated to teaching both amateurs and professionals how to make beautiful plant based foods that in Mark’s words is “good for you and good for the planet”. Chef Mark Reinfeld is best-selling author of numerous award winning Vegan cookbooks, including the recent 30 Minute Vegan series,... View Article

Roasted potatoes, brussels sprouts and onions

October 29, 2015

Brussels sprouts begin to appear in the market at the end of the season, still clinging to their long thick stalks. It’s a thing of beauty and although I know not everyone likes them, I can’t resist them, they are so delicious. they are also pretty versatile and can be used raw in salads thinly sliced or with their leaves peeled pulled apart. They can be sautéed in butter or oil and served with lemon... View Article

Roasted heirloom rainbow carrots with caramelized hazelnuts

October 25, 2015

When you read this I will be in Milan beginning our 4 month adventure in Italy, but for now, yup, still clearing out the fridge before we leave and scheduling a few posts so you have something to look at while we are in transit. Always thinking of you:). I still have these beautiful heirloom rainbow carrots form Sunshine Farm Seeds, those that didn’t get roasted for Thanks Giving, so I am roasting them now... View Article

Roasted red pepper hummus

October 23, 2015

Here is another pre-scheduled post because I am either en route to or just arrived in Italy and wanted to keep you entertained and informed. I made the recipe just before I left for Milan, with only you in mind:). This is an easy hummus, or a sandwich spread, or a vegetable dip that is worth having in your repertoire. I make it with canned organic garbanzo beans and one roasted red pepper (freshly roasted... View Article

Cauliflower and Romanesco soup with gorgonzola

October 21, 2015

There is nothing like a warm, fragrant soup on a cold day and I have been whipping up soups here lately that are much appreciated by my husband, thankfully. With only the two of us at home, he is the main audience for my cooking frenzy. With the trip coming up am trying to get away from the kitchen so I can start packing my suitcase and make the final arrangements before we go away... View Article

Roasted acorn squash with thyme and balsamic crema

October 18, 2015

Cut the squash in half and remove seeds and pulp. Cut the squash into wedges. Place the wedges on a foil lined baking sheet, drizzle with the olive oil and sprinkle with the sugar and salt. Roast in a preheated 400F oven untilk the flesh is tender and golden. Remove from oven and arrange on a serving platter. Sprinkle thyme leaves over and drizzle with the balsamic vinegar or crema. Serve warm.    

Roasted salted squash seeds

October 16, 2015

I roasted a bunch of squashes the other day and thought I shouldn’t waste the seeds. It’s a little work separating them from the stringy bits of squash flesh that want to stick to them but you know, it’s doable. So I pulled the seeds out of the squash cavity, cleaned them the best I could and spread them on a parchment sheet to dry overnight. The next day I drizzled them with a little... View Article

Roasted delicata squash with quinoa, radicchio and aged balsamic

October 15, 2015

How do you get ready for a trip? We are counting down the days to our upcoming four months stay in Italy. There is of course the usual preparation: reserving accommodation, car rental, opera and concerts tickets, arranging cooking classes and booking truffle hunt excursion, not to mention olive oil tasting, visits to the wineries and cheese making farms. But, I tend to do more than just that. Long before we leave on a trip... View Article

Crispy potato gnocchi with foraged mushrooms and aspargus

October 14, 2015

The Okanagan Wine Festival has just ended and as usual there were many events that I attended with my friend My friend Val of More than Burnt Toast. Mid week we piled into the Hummer and drove to Penticton for a wild mushroom and pinot noir tasting offered at the new Wine Information Society Sensory Centre at the Penticton  Campus of Okanagan College. It’s about an hour drive from Kelowna but Val and I are... View Article

Thanks Giving Roasted Vegetables

October 12, 2015

A little after the fact but still relevant because it’s seasonal. We celebrated Thanks Giving with family here in Kelowna and I was asked to bring vegetables for about 20 people. Vegetables are my “thing” so I was happy to help with that dish. I had in mind a large dish of roasted vegetables, mixing a variety of fall vegetables – roots, squashes and others –  and roasting them with olive oil, salt and a... View Article

Olive and Rosemary no knead bread

October 9, 2015

A while ago I posted a recipe for a no knead bread and thought I’d show you a variation, adding chopped olives and herbs to the dough to make it a little different. I have to admit that this no knead method took me by surprise the first time I tried it but it has become my go to method for baking bread. The flavour develops beautifully over the long, 18h fermentation, the crust is... View Article

Apple cinnamon mini muffins – vegan, with rice milk and olive oil

October 8, 2015

I made these little muffins on the spur of the moment this morning, before my Italian teacher Gian Marco Litrico came over to give G and me an overview of Italian art, history and politics in preparation for our upcoming stay in Italy. Gian Marco is educated, knowledgeable and interesting and we had wonderful time looking at and talking about works of art and historical, religious and political figures in Italian history. I served these... View Article