Sub Categories in Vegan

Category of: Vegan

Preserved Lemons

April 20, 2017

Following the last post featuring the asparagus salad with preserved lemons I had a few inquiries about how to make preserved lemons. The process of preserving lemon is very simple and does not require cooking. Essentially you pile lemon wedges, coarse salt and lemon juice into a jar and let it sit for a month or so until they are ready. What kind of lemons My favourite lemons for this recipe are the small Meyer... View Article

Barley, roasted cauliflower and shitake warm salad

April 12, 2017

So I set out to make this recipe from my friend Colleen’s The Food Blog but somehow got distracted and ended up with the similar base ingredients but a different recipe. I’ll have to make Colleen’s recipe from the Moosewood Cookbook another time. I cooked the barley the day before, planning to do something with it but wasn’t sure what. Some of it went into a vegetable soup that is currently simmering on the back burner... View Article

Two lentil soup

March 27, 2017

The last couple of weeks have been busy with food events and other local activities. First was the International women’s Day dinner organized by local chef Aman Dosanj. You can read about here. Next, our “foodie crew” attended a cooking class at Mission Hill Winery, the Tuscan-like sprawling estate on top of the hill overlooking the Okanagan lake. Recently,Vancouver Magazine declared the winery “the anchor piece of architecture in the entire Valley”, and for good reason.... View Article

Back in my kitchen: Artichokes with olive oil and lemon

March 8, 2017

It’s good to be back in my kitchen after three months away. We came back from visiting first the Mayan Riviera and then Central America where the weather was warm and sunny, only to face the last of the snow and cool temperatures of latitude 50° at home. For some strange reason it makes me feel better knowing that the Champagne region in France is also at the same latitude. Ahhh, champagne. The first adjustment... View Article

Fennel and grapefruit salad with grapefruit juice and honey dressing

January 31, 2017

Fennel is a perfect for winter salads and it pairs beautifully with citrus fruits that are also in season during the winter. Orange and fennel is a classic combination but I like the extra tang of a grapefruit with it as well, lightly sweetened with a drizzle of honey and the crunch of candied nuts. Slice the fennel thinly with a mandolin and chop up the fennel fronds to use in the salad as well.... View Article

Tuscan beans on grilled bread

January 9, 2017

Beans are part of a simple way of cooking that is often referred to as “peasant cooking”, “Cucina povera”, “Cocina para pobres” or “l’alimentation paysanne”, in the few languages that I can understand. Even the fancy Scandinavian smørrebrød has its origin as simple bread topped with whatever was readily available for populations that did not have many options. Local and inexpensive ingredients such as grains, legumes, noodles and breads together with a few available vegetables... View Article

Cooking on the Mayan Riviera: Roasted Salsa Verde

December 20, 2016

So my fridge is starting to look better with a few things in there ready to be pulled out and used in various dishes. This roasted tomatillos sauce known as salsa verde (green sauce) is a useful one to have and goes particularly well with chilaquiles that I tend to make here regularly. I get the tomatillos at a market that sets up in our resort village twice a week with fresh fruits and vegetables... View Article

Pickled red onions

December 15, 2016

If you have been to Mexico, and I am sure you have, you know how important pickles are to the layers of flavours in this simple yet complex cuisine. Almost every dish is accompanied by some pickles, be it the bright and colourful pickled red onion, mildly spicy jalapenos, pickled radishes or pickled fruits. The most commonly seen are the pickled red onions that go so well with the variety of seafood so abundant in... View Article

Report from the Mayan Riviera and Mexican tomato sauce recipe

December 12, 2016

We landed at Cancun airport a week ago after a short and reasonably comfortable Westjet flight from Toronto. We stepped outside into the colourful vegetation and fragrant air of the Mexican Caribbean and felt immediately at home in the familiar surroundings. Even my limited Spanish held up for the brief conversations along the way. Next we had to endure the usual ordeal of car rental, having to do with mandatory insurance that can quadruple the... View Article

Roasted cauliflower and chickpea salad

December 10, 2016

We are settled in our Mayan Riviera abode but I haven’t started cooking yet, not sure why. Maybe it’s working in a different kitchen not as well equipped as my own at home, or maybe it’s all the restaurants I want to try. In any event, I scheduled a few posts to be published until I get in the groove and begin to cook Mexican style here. One of the scheduled posts is this roasted... View Article

Fennel, apple and orange salad

December 8, 2016

Fennel and citrus are one of those marriages made in heaven. A squeeze of lemon or a few orange or grapefruit segments make the fennel come alive. This salad is made simply by combining the ingredients, squeezing the juice of the orange over and adding a drizzle of olive oil. A little sea salt goes a long way in this salad and there are two items that I must have: good honey and a handful... View Article

Potato and radicchio salad

December 3, 2016

I believe I have posted about 20 potato salad recipes on the blog so far and it says a lot about how I feel about this humble and much maligned vegetable. Potatoes are so fundamental to the development of civilization that it is beyond me how they are now blamed for everything from obesity to heart disease. Most of us tend to read materials that reinforce what we already believe but If you are open... View Article