Tag Archives | passata

Plant-based Chile Relleno

Published on in Legumes, Main course, Sauce By |
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Vegan Chile Relleno

On Cinco de Mayo this year, my husband and I arrived at a ski resort in California where we were hoping to do some forest-y hiking (I packed only shorts to hike in because California, right?). It was snowing, we were literally the only humans there and as we were driving in, the local radio station was explaining in great detail what not to do (with no mention of what to do) when (not if) you come into contact with a mountain lion.

Vegan Chile Relleno

This may seem very asparagus princess naïve of me, but we’re from BC and are used to the ski resorts that don’t have off seasons, just times when the skiing and mountain biking cross over, the local hikes are so heavily populated that unless you go deep woods, the wildlife usually know how to not put a human between themselves and their babies, and if you pack wrong, you can probably find yourself a touristy hoodie or toque to make up for it.

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Vegan Shakshuka with Roasted Turnip & Green Chickpea Pancakes

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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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Herb & Lentil-Stuffed Eggplant Baked in Tomato Sauce

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Lentil & Herb-Stuffed Eggplant

Eggplant is a funny one. Many people say that they don’t like it, but it is tricky to cook, so I can’t help but think that some of those people have only tried it when it was poorly prepared. It is so exotically beautiful with its big round curves and deep purple sheen, it’s at least got to be worth a second chance, right?

I happen to be a lover of eggplant (or aubergine, a more suitable, dignified name that the rest of the world seems to call it). It is bland and creamy and a willing, soft vessel for flavour. It’s like the beanbag chair of foods (if the beanbag chair looked like a modern Scandinavian recliner until sat on/cooked at which point it turned into a beanbag chair). Am I selling it? I think I’m off topic.

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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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