Bibimbap

My husband and I taught English in South Korea for a year, starting in 2003. While we were there we fell head over heels for kimchi, and a lovely rice dish called Bibimbap. My favourite version was called Dolsot Bibimbap and involved having all the ingredients served in a hot stone bowl. The rice at the bottom would crisp up and the ingredients would cook together a bit more at the table, allowing the flavours to come together in a really lovely way. I have not yet invested in a stone pot, however, the recipe below is delicious just as it is. I came up with a raw version of this recipe, using cauliflower rice as the base for a raw black box assignment when I was doing the Rouxbe plant-based certification a few years ago. I loved the combination of flavours but I don't do well with a whole…

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Chana Masala

I adore Chana Masala, and I have been playing around with this recipe for a long time, in order to find both the taste and texture I was looking for. My original test recipe had curry powder instead of garam masala and ground coriander, this flavour combination ended up being a happy accident when I was preparing the curry one night and I had run out of curry powder. I have an excellent curry recipe from The Undiet Cookbook that I could have pulled together quickly, however, I decided to experiment instead, and I am so happy I did! The second key element in this curry is removing the skins from your chickpeas. Yes, it is time-intensive, but the creamy softness you get from the beans when you do is well worth the time invested. The same goes for hummus. I like to buy and prepare dried chickpeas, however, I…

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Hazelnut & Orange Pilaf

I created this recipe on a leftover night. Every week I try to factor in at least one leftover night, where we take whatever odds and ends are left in the fridge and put together a meal. In this case, I had some Get Grounded Fall Root Vegetable Soup in a container in the fridge, along with a head of kale that I intended to use in the stovetop method of this Cheesy Roasted Broccoli dish. I had a single orange left in our fruit basket, along with some fresh parsley and a jar of hazelnuts in the fridge. I consulted the Vegetarian Flavor Bible to see what other flavors might compliment what I had on hand, and added some garlic and ginger to the mix. Turmeric wasn't on the list, but I love to add it in wherever I can, as it is an anti-inflammatory powerhouse. I also love…

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Sautéed Chanterelles with Garlic

I am so thrilled when chanterelle season rolls around every year. Their meaty texture and hearty flavour are incredibly satisfying. There are so many things you can do with them, but my all-time favourite is a simple saute with some garlic and smoked sea salt. The garlic and smoked sea salt pulls out the mushroom flavour beautifully, but is subtle enough that you can still enjoy the flavour of the chanterelles themselves. I love serving these sautéed mushrooms as an appetizer when we have friends over for dinner, it comes together quickly and is absolutely delicious. Sautéed Chanterelles with Garlic Ingredients 2 Tbsp olive oil 4 cloves garlic 4 cups chanterelles, thinly sliced Pinch smoked sea salt Fresh cracked pepper Finely sliced chives Directions Warm olive oil in a sauté pan over medium heat. Add garlic, mushrooms, and a pinch of smoked sea salt and sauté until the mixture is…

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Kale and White Bean Curry

When we lived in Victoria BC we enjoyed eating at Sutra, a small cafe associated with Vij's restaurant in Vancouver. We frequently ordered samosas and kale and navy bean curry, which was rich, creamy and very satisfying. As much as I loved eating at Sutra, eating out adds up quickly and so I decided to try my hand at making the curry at home. I am so happy with how this curry turned out, and we find it is equally delicious with both navy and cannellini beans. Eating it brings me right back to our time on the west coast, food is really magical that way! Kale and White Bean Curry Ingredients ¼ cup coconut oil 2 medium onions, diced 4 garlic cloves, crushed 1 Tbsp curry leaves (optional) 1 Tbsp cumin 1½ tsp mustard seeds 1 tsp turmeric ½ tsp cayenne (or to taste) 2 tsp sea salt ½…

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