Tag Archives | cashew

Eggplant Aioli

Published on in Condiment, Keto-friendly, Nuts, Sauce By |
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Eggplant Aioli

A side effect of filling up people’s fridges every week is noticing what is already in them. I love knowing what people have in their fridge; it helps me to understand their taste buds and food habits and basically cook for them better. Usually they’ve cleared it out to make room for my food, so it’s just the food in the door of the fridge left.

Eggplant AioliKetchup and mustard, hot sauce, mayo, pickles , salsa, maybe some probiotics and fish oil, it’s pretty standard for most people. I’m slowly trying to add recipes to this site to replace those condiments. I know it’s not a perfect science, the reason that those ingredients are in the door of the fridge is because they keep forever, and I am giving you healthier but perishable recipes. I still think it’s nice to have a healthier alternative if you find that any of those condiments have high turnover because you or your family are actually consuming a lot of them.

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Green Bean Casserole…

Published on in Main course, Nightshade-free, Nuts, Sauce By |
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Green bean casserole is a dish that has haunted my dreams. I have made several versions of it for Americans working in Vancouver over their Thanksgiving Holiday. For the first Thanksgiving I catered, I googled ‘American Thanksgiving classics’ just to make sure I didn’t miss out on anyone’s favourites. I wasn’t expecting it to be too much different from ours, and it wasn’t, except for this mystery casserole (oh yeah, also the marshmallow yams…).

I knew I couldn’t buy canned mushroom soup and boxed fried onions to serve over green beans for people who were at their most thankful (and paying me actual money). Not in good conscience anyway. So green bean casserole became something I thought about a disproportionate amount in October/November. I have made it with real mushrooms and heavy cream, topped with deep fried shallots, I’ve made it with a rich, gluten-free mascarpone béchamel, dried porcinis and double smoked bacon and now, years later, I have my most current version, the one I am most proud of.

Whether gb casserole is a part of conversation in your household this time of year, or you are like I was, Canadian and gbc-ignorant, this is something you are going to want to try. To say it is gluten-free, dairy-free, and plant-based doesn’t drum up a lot of enthusiasm in times of comfort food requirements, I’m well aware of this. Don’t worry, despite its pure soul, it is just as rich and decadent as the original. The dairy is replaced by some blended up nuts and hemp hearts, the mushrooms are as wild as you can find them, and the (3 ingredient), extremely addictive crispy onions can almost be considered straight up health food.

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Indian Cauliflower Curry

Published on in Freeze-able, Grains, Legumes, Main course By |
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You guys are going to want to make this. It has everything in it to keep your body busting with health and wellness and spices to keep you warm against the draft of the leaves falling off of the trees. It tastes like the opposite of last week’s (Canadian) thanksgiving dinner (and leftovers) too, an exotic journey in the other direction.

Classically, butter chicken is made with cream and sometimes actual butter, so it makes sense that it was always my fave, it’s basically French food with a charming Indian accent. This dish is inspired by butter chicken but I have changed enough of its components that I don’t think I can get away with calling it butter cauliflower. It is still sort of butter cauliflower though.

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Salad for One with Lemon Hemp Ailoli & Smashed Chickpea Croutons

Published on in Legumes, Nightshade-free, Nuts, Raw, Salad, Salad dressing, Sauce, Seeds, Snack By |
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When I used to teach regular cooking classes, one of the questions I would get all the time was ‘how do I cook healthy food for one?’ It would come from someone who lived alone or was trying to cook healthier for themselves, while still cooking for their less vegetable-y enthusiastic family.

I like to think that if I lived alone I would still cook well for myself, but the truth is, I have gotten home, realized I was solo for the night and had popcorn and Netflix for dinner -I totally get it. It’s way more fun to make fun food when you have someone to share in the excitement of it. The same goes for if you’re making beautiful healthy food that no one else is interested in eating; it makes you less inspired to try new, healthy recipes.

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