Archive | February, 2016

Beet Carpaccio with Fresh Horseradish & Watercress

Published on in Greens, Main course, Nightshade-free, Nuts, Roots, Salad, Sauce By |
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Beet Carpaccio

Weird that the words beet and beef are similar and they work interchangeably in this recipe, isn’t it? Weirder that they are both filled with iron too, something that most people lack if they have cancer and are going through treatment. Maybe it’s the taste of iron that goes so well with horseradish?

Beet Carpaccio

I’ve never been a big meat person but beef carpaccio, when done well, was something I could never resist on a restaurant menu. I think it was because of the extra thin slices of raw beef (totally different texture) and the contrast of the inevitable salty mustard/horseradish/peppery greens topping.

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Vegan Shakshuka with Roasted Turnip & Green Chickpea Pancakes

Published on in Breakfast, Freeze-able, Greens, Legumes, Main course, Roots, Sauce By |
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Vegan Shakshouka with Green Chickpea Pancakes

A dish called ‘shakshuka’ has been filling my social media feed lately. It’s becoming more common in local brunch spots, which I think is cool because it’s a veg-focused option that isn’t covered in maple syrup or wrapped in bacon but has big flavour and is totally beige-free (why do traditional breakfast-y foods often lack colour?).

Vegan Shakshouka with Green ChickpeaPancakes

I was teaching a cooking class the other night and one of the (awesome) cooks in the catering department where I work had made this for staff meal. I had already eaten (I always eat before I teach or else my brain stops working partway through class), so I was going to say no thank you until he put it down in front of me and I realized that it was all of my favourite things.

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Warm Macadamia Nut Bagna Cauda (the best veggie sauce)

Published on in Freeze-able, Greens, Keto-friendly, Nightshade-free, Nuts, Roots, Salad, Sauce, Snack By |
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Vegan Bagna Cauda

A couple of weeks ago I had the pleasure of helping out an inspiring Montreal Chef with a dinner he put on as part of a tour for his cookbook. We made a bunch of really beautiful food that was creative, exciting and rustic all at the same time. It was the way that he served his veg that knocked my socks off though.

Vegan Bagna Cauda

Usually (often, anyway) vegetables are a bit of an afterthought in the fancy cooking world. When you try to order vegetarian in nicer restaurants, you often wind up with pasta or risotto and not a lot of actual vegetables (trying to order vegan can be even sadder). Things are changing though, and not only are awesome plant-based restaurants popping up everywhere, but non-plant-focused Chefs seem to be embracing actual vegetables in a way that you definitely wouldn’t have seen 7-10 years ago.

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Indonesian Butternut Squash Noodles with Veggies

Published on in Fruit, Greens, Main course, Nightshade-free, Sauce, Seeds By |
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Indonesian Butternut Squash Noodles with Veggies

In case you are like me and have cravings for Indonesian peanut noodles a little more than you would like to admit, I wanted to share a version with you that leaves you feeling energized and smugly vegetablized instead of Netflix zomb-ified.

Indonesian Butternut Squash Noodles with Veggies

The first and most important thing we do is make it more about the veggies than the noodles (good life advice too). Then we remove the peanut butter (sad face, I know, but pb -even organic -contains aflotoxin, a known carcinogen produced by mold) (I still eat it once in a while when accompanied by chocolate, because I’m human) and replace it with pumpkin seed butter (or sunflower seed or almond) (you won’t miss the peanut butter, I promise).

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