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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Braised Navy Beans with Garlic and Sage

I fell in love with a version of this dish when we travelled to Italy for a friend's wedding many years ago. I was so impressed that the dish contained such a simple combination of ingredients, and yet the flavour was incredible. I have been experimenting with variations on this theme for quite a while now, and have finally arrived on an ingredient list and cooking method that I am really happy with. The directions below are for an Instant Pot, but you could prepare this recipe on a stove top also, cooking the beans for about an hour and a half, and then adjusting your temperature to medium-low for the second part of the recipe. Or use canned beans and skip directly to the second half of the recipe. I will confess - I adore garlic, and this recipe contains a lot of it! That being said, I don't…

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Slow Roasted Tomatoes

I received an email from Elmridge Farm last week indicating that they had an overabundance of tomatoes all ready at the same time, thanks to Hurricane Dorian. I placed an order for 25 lbs of field tomatoes, unsure of exactly what that would look like prior to walking down to the Halifax Seaport Market. It turns out that 25 lbs of tomatoes are A LOT of tomatoes! We managed to sort out how to get them all home (reusable bag + space left in our grocery cart) and then I was left with the question of what to do with all of this tomato abundance. We put a selection of tomatoes aside to use this week in addition to slow-roasting 10 pounds of them. One batch of the recipe below fits comfortably in a quart size mason jar for easy storage in the fridge or freezer. These tomatoes are delicious…

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Braised Red Cabbage

When it comes to holiday meals, I have always enjoyed side dishes far more than the main protein on offer. This is a very good thing, now that we are following a primarily plant-based diet! I absolutely love the blend of sweet and savoury in this dish. Garlic helps ground the sweetness of the apples and cinnamon adds a bit of extra sweetness without a whole lot of extra sugar. I have found that adding a bit of maple syrup at the end of the cooking time on the onions and the garlic helps caramelize them nicely. I have used smoked salt in this recipe, but plain sea salt would be delicious also. This dish also has the added benefit of being inexpensive to prepare. Everything I have used (save perhaps the smoked salt) can be easily sourced at your local market, and cabbage definitely ranks as one of the…

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Vegan Parmesan

This Vegan Parmesan recipe was inspired by Sarah Kramer's recipe in Vegan a Go-Go. It adds a lovely umami flavour to finish off many different dishes, including Kale and Navy Bean Soup, Pumpkin Pasta with Sautéed Garlic Mushrooms and Pasta with Slow Simmered Marinara Sauce. I have added hemp seeds to the recipe, for a delicious boost of omega 3 goodness. Vegan Parmesan Ingredients 1/8 cup sesame seeds 1/8 cup hemp seeds 1/8 cup nutritional yeast 1/4 tsp sea salt Directions Combine all ingredients in a spice grinder and process until mixture achieves a coarse, grainy consistency. This mixture can be stored in a sealed container in the fridge for several weeks.

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Celeriac Purée with Mixed Mushroom Gravy

We are five weeks away from Canadian Thanksgiving, which often brings family together to celebrate over shared food. Over the next few weeks I will be focussing on a series of plantiful and seasonal dishes that help support healthy eating during the holidays. As a kid one of my favourite elements of holiday dinners was mashed potatoes and gravy. My intention was to recreate this childhood favourite with a more extensive flavour profile, making use of jerusalem artichoke, celeriac and cauliflower. I love the unique flavour of celeriac, and find it pairs beautifully with jerusalem artichokes. If you are unable to find jerusalem artichokes you could substitute white potatoes, however the latter is much better for regulating blood sugar. Jerusalem artichokes (also known as Sunchokes) are one of my favourite root vegetables. They are rich in potassium and prebiotic, blood sugar balancing inulin, which makes them a very health supportive…

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Homemade Chili Oil

I adore chili oil, but I don't love many of the oils and preservatives used in conventional versions. I was determined to come up with my own chili oil recipe, as it is cost effective and I feel much better about the ingredients used. I enjoy playing around with the chilies I include, both dried and fresh, as this results in a variety of different flavours. My favourite is the combination of Korean red chili flakes and thai chili below. I use avocado oil for this recipe, specifically because it stands up well to high heat. If you don't mind a bit of coconut flavour you could use coconut oil, however I wouldn't go with olive oil or any other oil that works best at lower temperatures. I have tried this recipe a few different ways, my first attempt included a long simmer over lower heat. I was chatting with…

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Peach Parfait

This peach parfait is very simple to put together and makes an excellent breakfast or snack option. I prefer to buy (or make) plain yogurt myself, rather than buying pre-sweetened options. Silk Unsweetened Cultured Coconut is my favourite in-store option, although I love how easy it is to make your own coconut & probiotic version. Flavour wise the jury was out, one of my daughters loved the taste of the homemade version, my other daughter preferred store bought. I would like to play around with the coconut and probiotics I am using, to see if that makes a difference as I would love to create something that works for everyone. Store bought options are fine, but it doesn't get any better than a recipe that contains all of two ingredients. Fermented foods are excellent for digestive health, and peaches contain a host of different benefits, including Vitamin C and Vitamin…

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Herb & Mushroom Polenta topped with Garlic Chanterelles and Fresh Herbs

Chanterelle season is here and I couldn't be more thrilled! These gorgeous mushrooms are typically in season here in Nova Scotia mid-August – mid-September, according to the lovely folks at Maritime Gourmet Mushrooms. They grow their mushrooms year-round, but also bring in freshly harvested chanterelles in the late summer/early fall. I am not a mushroom harvester, and would strongly advise against harvesting your own unless you are well versed in mushroom identification, or go with someone who is very well trained in this area. There is a saying that goes "There are old mushroom hunters and bold mushroom hunters, but no old, bold mushroom hunters" and I have read too many accounts of accidental poisoning to feel comfortable foraging on my own at this point in time. Which is why sourcing mushrooms from trusted local growers and harvesters is such a wonderful option. I can't say enough good things about…

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Rosemary and Garlic Roasted Chickpeas

I'm always on the lookout for protein-rich snacks that we can take with us on the go. These Rosemary Garlic Roasted Chickpeas fit the bill, and I love that they are quick and easy to prepare. My love affair with rosemary is fairly recent, a friend gave me some beautiful stalks from her garden a couple of years ago, and I ended up finely dicing them and making a herbal salt (recipe below). I found it was the perfect finishing ingredient in so many different dishes, and my love affair with rosemary began. Rosemary has a strong, very distinct flavour that pairs well with roasted veggies and mashed potatoes. It's especially nice paired with a celeriac and jerusalem artichoke (aka sunchoke) puree, as I find the stronger flavour profile of these two delicious root vegetables stands up well to the hearty flavour of the rosemary. In addition to being delicious…

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