Sub Categories in Vegan

Category of: Vegan

Flatbread with olive oil and homemade za’atar

December 24, 2015

Zaatar is the sine qua non of middle eastern cooking. It’s indispensable for its flavour and versatility. Zaatar, meaning thyme in Arabic, refers not to thyme but to a slightly tangy, intensely aromatic  spice blend that can be used to flavour many dishes, middle eastern or not. As with all things culinary, there are many versions of zaatar with ingredients ranging from thyme, oregano, minty hyssop, tangy sumac, marjoram and sesame seeds and I have... View Article

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

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

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

Asian salad rolls and lettuce wraps

September 25, 2015

I am alone at home for the week but that doesn’t keep me away from the kitchen. Sometime in my evolution as a wife and a mother I fell in love with cooking and begun an affair with my kitchen. I was lucky to have a wonderful, warm and comfortable kitchen at Trail’s End (our previous home) where I could acquire culinary skills, express my artistic abilities and develop a style of my own. As in... View Article

Quinoa with roasted carrots and walnuts

September 21, 2015

I cook with seeds and grains often and thought I’d make something with quinoa for dinner. A trip to a produce stand nearby yielded a beautiful, lush shallot and a bunch of carrots that were so fresh the soil was still clinging to them. I wanted to keep things simple so I cooked the shallot in a little olive oil, added the quinoa and stirred to get it coated with the oil. I then cooked... View Article

Grilled scallions with Salibitxada sauce

September 9, 2015

When we were in Spain we  were lucky to be in Barcelona during the calçot season and I wrote about the experience here. Calçot is a type of scallion or green onion, only it is grown in a special way that makes it much thicker, more like the size of a slender leek. It is a specialty of Catalunya and the Calçot from Valls in Tarrragona (a province of Catalunya) has a a DOC status... View Article