Tag Archive: Vegan

Saffron poached pears

April 14, 2017

The small Honey Belle pears are ideal for poaching and serving as a stylish little dessert that is easy to execute. I thought I’d use saffron threads in the poaching liquid to give them a pretty golden colour and a delicate saffron flavour and also add a warm tone to the sauce. You can poach the pears whole or cut in half. They cook quickly so be careful not to over cook them. Last time... 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

Yucatan black bean soup

March 19, 2017

Cooking with beans in Mexico is a different experience than cooking beans at home. Even the dry beans you buy at the local Mexican supermarket are more fresh and cook in no time. I still soak them in water for a few hours but this is only because old habits die hard. We have had a few bowls of black bean soup throughout the Yucatan over the last few years and they are quite delicious.... 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

Shredded salad with grapefruit and citrus dressing

January 18, 2017

Salads are always welcome as part of lunch or dinner, and sometimes they make lunch or dinner. This is a refreshing winter salad incorporating the segments and juice of a pink grapefruit into both the salad and the dressing. The salad itself is a blend of winter vegetables and greens, meaning it does not call for tender summer salad leaves but rather for sturdier vegetables like green and red cabbage, romaine, red peppers, celery, carrots... 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

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

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

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