Tag Archives | Portobello mushrooms

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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Shitake Miso Gravy with Rutabaga Purée

Published on in Freeze-able, Main course, Nightshade-free, Roots, Sauce By |
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Here’s a tip: you don’t need flour to make gravy. I discovered this when I first started dating my now husband who is (and apparently always has been, even in past lives) gluten-free. Personally, I might have said ‘hey Wes, don’t eat the gravy’ but instead when we went to my parent’s house for dinner, my Mom would make a gluten-free version of that and EVERYTHING ELSE and the rest of the family would avoid it.

Eventually, as I started cooking for nutritionally-minded clients, this early incarnation of my Mom’s g-free gravy got me thinking (I also started to understand the inflammatory effects of gluten). She would use rice or potato flour in place of the wheat flour and it tasted pretty much the same (My Mom was the best cook). From a whole food perspective, wouldn’t it be better to just use some fresh potato as thickener? Or even better, other flavourful, starchy vegetables?

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BLT Wedge Salad

Published on in Greens, Legumes, Main course, Raw, Salad, Salad dressing, Seeds By |
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Yes, the B stands for bacon, but it’s not real bacon (it looks like it though, doesn’t it!?) It’s sneaky, equally addictive bacon made from portobello mushrooms and some fancy spice work.

Now that we have that out of the way, hello! I was thinking about BLT sandwiches last week, and really just how great they are. Salty, crisp bacon, creamy mayo, tart/sweet tomato, fresh lettuce –a classic combo of greatness.

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Veggie Shepherd’s Pie (aka Gardener’s Pie)

Published on in Freeze-able, Greens, Legumes, Main course, Nuts, Roots By |
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Vegan Shephard's Pie with Cauliflower & Parsnip Topping

It currently feels like spring where I live. There is no snow on the mountains, the cherry blossoms are out, making the world beautiful (and attacking my husband’s sinuses), and I haven’t worn a winter coat in at least two weeks. I may even have gotten a suntan today, I’m not complaining, it is a little weird though; it’s February! It’s also noticeably lopsided considering on the other side of the country there are people creating tunnel slides in the 7 feet of snow in their backyard.

Vegan Shephard's Pie with Cauliflower & Parsnip Topping

It is still winter though, and I’m sure our West Coast winter coats will get a little more action before spring officially arrives. For this reason, and for the sake of the rest of the shivering country, I want to talk about foods that keep us nourished and warm through the colder months. (more…)