Archive | April, 2016

Portobello Mushroom Curry with Fresh Beet & Daikon

Published on in Condiment, Freeze-able, Grains, Keto-friendly, Main course, Roots By |
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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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Fermented Carrot & Jalapeno ‘Hot Compote’

Published on in Condiment, Fermented, Raw, Roots, Sauce By |
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Fermented Jalapeño and Carrot Hot Sauce

I used to have a jar of sambal in my fridge at all times, as well as backup in my cupboard. I loved spicy food (still do) and this was my fave spicy condiment. That spiciness is addictive, apparently our brain thinks we are on fire and sends out endorphins and dopamine, both of which make us feel great, and leave us wanting more.

Fermented Jalapeño and Carrot Hot Sauce

Unlike other addictive substances/foods –drugs, alcohol, coffee, cheese, sugar, there doesn’t seem to be a downside to spicy food (unless your colon is inflamed, or you’re sensitive to nightshades). Although there are worse processed foods to consume than sambal, if we have the ability to make a homemade version and turn it into a superfood, we’re obviously going to do it.

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Veggie Sushi Bowl

Published on in Grains, Greens, Main course, Nightshade-free, Roots, Salad dressing, Sauce, Seeds By |
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Veggie Donburi

This is the donburi I wish I could order in a Japanese restaurant. Sushi, at least in Vancouver, no longer means you have to order all you can eat farmed salmon and mercury-heavy tuna rolls (thank goodness). There are plenty of veg options (that contain actual vegetables) but the surprise tempura batter and probable GMO soy sauce still forces (inspires?) the re-creation of wistful dream orders at home (eg -our recipe for sugar-free Kale Gomae).

Veggie Donburi

Unlike when you eat sushi, this style of bowl encourages you to fill up on the veggies before you fill up on the rice. So in true crushing cancer form, the veggies become the priority and we treat the rest like the ‘garnish’.

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Raw Celery Root Ribbon Salad with Tarragon & Grainy Mustard Vinaigrette

Published on in Keto-friendly, Nightshade-free, Raw, Salad, Salad dressing, Snack By |
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If you don’t have a salad spinner, dislike washing lettuce/your salad spinner, have an unusual love of celery, don’t like complicated recipes, have secret celery root curiosity, and/or are craving more raw foods as warmer weather fast approaches, this recipe is for you.

We have played with raw celery root before in this (fabulous, if I do say so myself) Celery Root Rémoulade with Green Apples & Walnuts, and we are doing it again this week in a very low maintenance, fresh and crisp kind of way.

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