Sub Categories in Vegan

Category of: Vegan

Chilled spiced tomato water

September 9, 2017

Tomatoes are ripe and juicy now and one fun thing to make with them is tomato water. Making tomato water became trendy a while back but I am slow to jump on the bandwagon. However, we had a flavour packed chilled tomato water soup at a recent multi course dinner at the #chefmeetsBCgrape that inspired me to make this soup now. To make tomato water you blend ripe, juicy tomatoes with basil, garlic, shallots and... View Article

Green beans with mustard seeds and tarragon

September 1, 2017

Sleepless nights are great for leafing through cookbooks and last night in the wee hours of the morning I got up and picked up Yotam Ottolenghi cookbook “Plenty” off my cookbooks shelves. I had to laugh because I saw that I had tagged almost every page with a sticker meaning there is a recipe that I would like to try. Practically the entire book was tagged. This morning I checked the fridge to see what... View Article

Avocado salad with dukkah vinaigrette and goat cheese

August 11, 2017

A beautiful ripe avocado is a special treat and once in a while I indulge. You have to buy it just right, either to serve immediately or to ripen on your counter for a day or two before serving. I have thrown away many avocados that I bought with good intentions and never got around to using. Once they go soft there is nothing to do but discard them. The softness of the avocado is... View Article

Lentils and vegetables salad

July 19, 2017

Lentils are versatile and I use them all year, for soups and stews in the winter and salads in the summer. I often have cooked lentils in the fridge to pull out on the spur of the moment to make a lunch or dinner salad. In this salad I used leftover beets and carrots from my new sous vide experiment, more on that later, but you can make this without a sous vide by boiling... View Article

Grilled artichokes, French lentils, pickled beets and cucumbers

July 2, 2017

This spring was not a good season for artichokes locally. I barely saw an artichoke once or twice at the local grocery store and nothing at the markets. That’s unfortunate because I love cooking with them. On my last trip to the store though I found a few reasonable looking specimen and thought I’d take them. Instead of cooking the artichokes whole, I  cut the outer leaves down almost to the heart and then into... View Article

Roasted asparagus and green onion with quinoa, pickled beets carpaccio and preserved lemon vinaigrette

June 26, 2017

So I had the pickled beets from another recipe and wanted to use them with the rest of the Quinoa that I had cooked the day before. Since I sliced the beets very thin I thought they would be good as carpaccio layer under the quinoa, and then topped it with roasted asparagus and beautiful green Onion I got at the market the other day. I wasn’t quite sure how to plate it so tried... View Article

Roasted cauliflower and quinoa salad

June 22, 2017

Just to vary the theme a bit from pasta and potato salads I thought I’d pull out the quinoa from the pantry and see what I can do with it. I had the Bob’s red Mill tri-coloured quinoa variety, meaning red, white and black little grains (seeds, actually) and I thought they’d make a nice background for roasted cauliflower. Since the weather improved here (not by much), lighter dishes are appropriate and this salad-like plate... View Article

Fingerling potato salad with spring vegetables

May 18, 2017

It’s summer potato salad time, even though summer is not quite here yet. Yesterday was a sunny day so I finally got all the new herbs planted. A lot of them grow back every year but I still like to plant new ones and refresh the look each season. The chives are threatening to take over their section, competing furiously with the adjacent spread of oregano. Various thymes are stubbornly rooted, refusing to budge (I... View Article

Lentils, walnuts and vegetables salad with shallot vinaigrette

May 15, 2017

When vegetables are fresh and tender in the spring I like to combine them with lentils to make  different salads. The idea here is to build a few layers of flavours and textures so every bite has a surprise. This salad is good served warm or at room temperature. Today I had crisp white baby turnips fresh from the market and thick local spring asparagus from Osoyoos in the south Okanagan. For a tangy note I... View Article

Middle eastern rice with noodles

May 1, 2017

So does it seem I am cooking a lot of rice recently? It’s probably true and I am not apologizing. Rice goes well with so many dishes and is relatively easy to cook. I have also been on a Middle Eastern “kick” in the kitchen and rice is an important part of this cuisine. I find the flavours of the foods I have tried to be robust and generous, much like the people that make... View Article

Carrot ribbons, orange and mint salad

April 25, 2017

The humble carrot plays center role in this colourful and fresh salad. I came across the recipe in Michel Richard’s book Happy in the Kitchen (foreword by Thomas Keller) and wanted to try it. Richard’s cuisine is remarkable in its sophistication and “simplicity”, using this word judiciously. Jaques Pepin calls his cuisine “wildly simple, always brilliant”. I have marked a few recipe to try and if they work I’ll post them here. For this salad Richard... View Article

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