Sub Categories in Vegan

Category of: Vegan

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

Beet soup four ways

December 1, 2016

Making beet soup seems like a production but with a food processor it’s not that bad. Put on thin kitchen gloves to protect your hands from getting stained red and go for it. The results are worth it. I have some beet soup memories: a chilled beet soup with yogurt at the Dan hotel in Caesarea years ago, seated by the pool, my baby son in a stroller beside me; Beet soup with fried potatoes... View Article

Vegetable tagine

November 27, 2016

Tagine, is a Moroccan stew named after the unique pot in which it is cooked. Traditional tagines were made of unglazed pottery and comprised of a shallow base bowl with raised edges and a cone shaped lid that tappers at the top (see image below) and fits tightly inside the bowl. The shape of the lid is designed to keep the condensation of steam as the food cooks and return it to the food below,... View Article

Easy rice pilaf with broccolini

November 23, 2016

Rice pilaf is an easy and flavourful dish to make for a side course or, for us, a main. Classic pilaf is made by sauteeing the aromatics (onion, garlic and vegetables) in butter or oil,  adding the spices then adding the rice and toasting it in the skillet until it’s coated with the oil before adding the cooking liquid and finishing the cooking. I have a shortcut for you to make with an already cooked... View Article

Baked apple chips

November 19, 2016

Of course I love potato chips, who doesn’t, but trying to get away from the salt and fat is sometimes a good idea. For those occasions, you may want to make apple chips, especially now that apples are in season. These are very easy to make, especially of you have a mandolin to slice the apples with. You are aiming for uniformly thin slices and it’s easiest with a mandolin. You can if you wish... View Article

Roasted mixed squash

November 7, 2016

This is winter squash season and piles of butternut, acorn, delicata, buttercup and more are piled high on the stands at the markets. I do my share to support local producers and buy a lot of them. They can sit on the counter for a while as part of the kitchen scene, bringing in a seasonal element and beautiful shapes and colour to your home. But of course they are meant to be cooked. The... View Article

Cauliflower “rice” with barley and shaved brussels sprouts

November 1, 2016

I wonder who was the cook who first came up with the idea of cauliflower “rice”. Since they “invented” it, the concept has spread like wildfire in kitchens around the world and for good reasons. It’s a simple and delicious way to serve cauliflower and can easily replace rice if you are a no-carb person, which, let me clarify, I AM NOT. I love carbs. I prefer to chop the cauli in a food processor... View Article

Roasted onion petals

October 26, 2016

This recipe works well with smaller onions and they don’t have to be of equal size. I roasted them whole, skin on, drizzled with a little olive oil. Once they cooled I slipped them out of their papery skin and separated the layers into “petals”. A drizzle of olive oil, a little sherry vinegar and a sprinkling of herb flower salt finished the dish. Serve as an accompaniment to other dishes, to top pizza, with... View Article

Lemon-marinated fennel and pear salad

October 25, 2016

Fennel is a fall vegetable and although it is available all year it is really best in the fall when you can get it locally. Many people are not that familiar with it and are reluctant to try but I would say be adventurous and go for it. What can happen? Fennel  is a white”ish” bulb with fronds that resemble dill. It has anise-like flavour and crispy texture when eaten raw. I shred it into... View Article