Tag Archives | capsicum

Roasted Summer Potluck Veggies with White Beans

Roasted Summer Potluck Veggies with White Beans

If you’ve ever been to a steakhouse and aren’t a steak person, you’ve probably noticed that the veggies are an afterthought. Under/over-seasoned, under/overcooked, generally unattended to and unloved. I don’t know if this is because they assume nobody eats them anyway, but if you’re only really eating the veggies, it’s not that cool. And even if you’re there for the steak, why should the guys it’s sharing a plate with be overlooked, especially with all of the menu brags that the steak quality gets?

Roasted Summer Potluck Veggies with White Beans

I think about food too much, but I do still think this is a strange oversight. And I’m definitely not telling you to go to a steakhouse; I’m actually hoping to show you how to show up to a friendly, omnivorous bbq without being the guy who brought the hummus.

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Smokey Black-eyed Pea Soup with Collard Greens

Every year we have done a new black-eyed pea recipe for good luck in the New Year. We didn’t invent the concept, but the idea of some good luck to kick off the New Year resonates with us, as it does with others around the world (and as the recipe creator, it’s fun to work with parameters sometimes).

I love how random it is that black-eyed peas are considered lucky. Not lentils or black beans, or mandarin oranges, leftover stuffing or tequila shots, but quirky, distinct, smooth but easy to forget about, black-eyed peas.

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Portobello Mushroom Curry with Fresh Beet & Daikon

Portobello Mushroom Curry

This recipe is based on a legendary dish from one of my favourite places in Vancouver.

Vikram Vij and his wife, Chef Meeru Dhalwala, have a sidekick restaurant to their hugely popular Indian meets the Pacific Northwest restaurant ‘Vij’s’ (a giant lineup away from an exotic and comforting good time). It’s called ‘Rangoli’.

Portobello Mushroom Curry

Every Sunday night, Vikram and Meeru used to come into a French restaurant where I used to work, and request a vegetarian menu. It just happened to be that Sundays were the nights that only the women in the kitchen were working (we used to joke that it was Lileth Fair night). We loved the challenge of putting together something special for them with the ingredients that we had each week, and it became something we looked forward to.

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Mexican Tomato & Black Bean Soup

Whenever I finish cooking for a client (their treatment is over and they are starting to feel better) we often have a conversation about how they are going to keep up the nutrient-dense way of eating on their own (without a chef).

Mexican Tomato & Black Bean Soup

My first recommendation is always juices and smoothies. I don’t have a ton of recipes on here for either (well, some, here and here) because it seems like such a simple thing to figure out on your own (is it? Should I have more?), but it is truly one of the best ways to ensure a good volume and variety of nutrients. You don’t need a lot of skill and you can consume 3-5 lbs of veg in a glass of juice and all kinds of hard-to-include-in-your-regular-diet super foods in a smoothie.

Mexican Tomato & Black Bean Soup

Those options are both raw, which is a good thing in many different ways, but it can require some balance as the cooler months come into play. Some good soup recipes can be useful, as soup is warming, nutrient-dense, savory and satisfying on many levels. It’s a bit like a cooked smoothie, offering lots of veggies, but with fewer nutrients that don’t do well in the heat and more nutrients that expand and multiply with some heat, so it literally brings something different and balancing to the table.

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