Sub Categories in Vegan

Category of: Vegan

Carrots three ways: carrot tahini, roasted and pickled

November 20, 2018

    In late summer I received a bag of heirloom carrots, small, delicate and so fresh that they lasted a while in my fridge. I wanted to do something special with them because they were given to me by a special family that grows produce with love and integrity (sunshine farm seeds) and I wanted to honour their work and extend it to my kitchen. I thought I’d follow the trend of cooking and... View Article

Grilled eggplant with sesame oil, herbs and flat bread

November 2, 2018

    Grilling the eggplant over flames gives it a charred smoky flavour that you don’t get by roasting it in the oven. Same thing for the grilled bread. The blackened, caramelized strips on the flatbread are a good accompaniment to this eggplant dish. Having said that, if you do not have access to a grill you can still make this dish successfully roasting the eggplant in the oven and cooking the bread in a... View Article

Vegan banana peanut butter muffins with caramel walnut crunch

October 26, 2018

Here is an easy recipe for vegan banana muffins with peanuts butter as a second flavour. The caramel walnut crunch is a nice addition to the soft muffins. Enjoy.           Ingredients: 2 cups flour 1/2 teaspoon baking soda 1/2 tsp baking powder 1 teaspoon salt   1/2 cups sugar 1/4 cup canola oil 3 ripe bananas, mashed with a fork 1/3 cup peanut butter Caramelized walnuts 1/2 walnuts 1 tablespoon sugar... View Article

Radishes with butter and za’atar

August 30, 2018

Radishes and butter is a classic French “thing” but I have never had them with za’atar before. I found this recipe in Alison Roman’s book Dining In from which I have been cooking lately and thought I’d share it here, slightly adapted to my own kitchen. Za’atar is a middle eastern spice blend made with fresh thyme, oregano, sesame seeds, sumac and salt. You can make your own or buy a good za’atar at a middle eastern... View Article

Red lentil dal

August 25, 2018

Dal is my go-to dish when I want the flavours of India at home. It is a simple dish of red lentils (or other legumes) cooked with spices and water to a creamy consistency and served with rice and other dishes.       Ingredients:   3 tablespoons vegetable oil (canola, sunflower) 1 teaspoon cumin seeds1/2 teaspoon cumin powder 1 onion, halved and sliced 1 1/2 cups red lentils, rinsed and drained 1 teaspoon turmeric 1... View Article

Sweet n’ spicy cauliflower

August 19, 2018

I had a couple of lunches at 50th parallel’s winery Block One restaurant and came back with a few food ideas to make at home. One of the items on the menu is either wings or cauliflower with Korean sauce, which was a nice way to offer a vegetarian version of a dish. I had the cauliflower and enjoyed it so here is my version of this dish. If you have summer fresh cauliflower be... View Article

Cauliflower Coconut Curry

August 5, 2018

Once in a while I get out of my comfort zone and try cooking a different cuisine. Today is flavours of India and with the help of a couple of cookbooks I came up with this dish as well as a red lentil dal that I will post next. The curry is inspired by Vij’s at Home cookbook, I had to simplify as I didn’t have all the ingredients and anyway, I always adapt recipes. This... View Article

Pasta with walnut pesto

August 1, 2018

Needless to say, I can eat pasta every day, love it and I never tire of a good pasta dish. One of my favourite sauces is a nut based pesto. In the summer, while I have beautiful fresh flat leaf parsley growing in my rooftop garden I try to use it as much as possible and a pesto is one of the best way to feature it. The combination of walnuts and parsley is perfect in this recipe.... View Article

Potato Salad with Green and Yellow Beans

July 28, 2018

Potato salad is a signature item for me and when I have company I almost always have a big dish of potato salad ready to serve when family or friends arrive. It’s an easy dish to make and flexible in terms of the ingredients you put in it. This time I had green and yellow beans so I used them but have used other ingredients in other salads. I also like adding crisp romaine to the... View Article

Tempura: asparagus and yam

July 26, 2018

I have been having a lot of fun in the kitchen and lately also trying dishes I have never made before. We recently spent a week in the BC mountains hiking and biking (Sun Peaks, post to come) and our days consisted of all day hikes (or biking) and then dinner at night at one of the several restaurants in the small Austrian style village. Food mostly left some to be desired except for one... View Article

Roasted Asian Eggplant with Homemade Teriyaki

June 28, 2018

Remembering a dish I had at a restaurant a while ago I thought I’d try to make something similar at home. The dish was an elongated Asian eggplant, cut in half and roasted with a sticky, sweet and spicy sauce similar to teriyaki. Rather than buy a bottle of the sauce which would be full of artificial ingredients, I thought I’d try to make it myself. The sticky-gooey sauce was quite good so onto these pages... View Article

Rice and vegetables pilaf

June 5, 2018

Often when I cook rice I make extra and use the leftover rice in a pilaf a day or two later. It’s a good way to use up odds and ends of veggies that are lingering but are still beautiful, fresh and crisp. A classic pilaf is rice sautéed in oil with aromatics and then cooked in flavoured broth with vegetables or non-vegetarian proteins. My method here is different, sautéeing vegetables first and then adding... View Article