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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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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Smoky Corn Chowder

I've been playing around with developing a corn chowder recipe for a few months now, as it took a few tries to find the perfect blend of smokey and spicy I was looking for. I have found that many chowder recipes are very thick and creamy, however, mine has only a hint of cream. I found that adding a smaller amount of cream created a nice balance of flavours. Late summer/early autumn is the perfect time to indulge in delicious, locally grown corn. I bought my spray free cobs of corn at the Halifax Brewery Market. I have included directions for roasting the corn prior to adding it to the soup, as I find this adds a nice layer of depth to the flavour of the soup. That being said, I have tried this recipe using frozen corn and it is still delicious, without this extra step. I have added…

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Kale and Navy Bean Soup

Savory is an herb that I first discovered when we moved to Newfoundland in 2009. I re-discovered it when we moved to Halifax recently, as it is locally grown here in Nova Scotia. I used Summer Savory for this dish, which has a slightly lighter flavour than its Winter Savory counterpart. I would have to agree with the Vegetarian Flavor Bible's assessment that it contains earthy flavours similar to mint, pepper and/or thyme, perfect for a Kale and Navy Bean Soup. If you don't have access to savory, thyme is the recommended Vegetarian Flavor Bible substitute. Kale is one of my favourite leafy green vegetables, it is hearty and full of flavour. Kale is full of antioxidants and glucosinolates, which help with cancer prevention, and is also anti-inflammatory. It helps the body to detoxify and supports cardiovascular function. Kale has gotten a bad rap over the past few years for…

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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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Fresh Herb & Nut Pulp Crackers

I created these crackers because I was trying to make use of leftover nut pulp and kale stems. We eat kale frequently and while I often thinly slice the stems and add them to various dishes, this week I found myself with an abundance of leftover stems. I also wanted to make use of leftover fresh basil we purchased at the market over the weekend. I am dating myself perhaps when I suggest these crackers would work well as a choose your own adventure (anyone else remember the books back in the 80's?) but I would suggest that this recipe works well with several different variations. The almond and basil I've included below is a lovely combo, but walnut and tarragon, pecan and chives and perhaps hazelnut and arugula would be lovely alternatives. If nuts are not a possibility, ground sunflower seeds would be an excellent substitute, paired with basil…

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Workshops

Festive Zero Waste Sip and Savour Join me for a festive workshop where we will prepare a series of holiday beverages followed by a discussion about zero waste tips for the holidays. This workshop includes a DIY oat milk demo, as well as a tasting of some delicious festive drinks. Beverages are nut and dairy-free and participants will leave with a copy of the recipes and zero waste tips. Workshop Date: November 30, 2019 from 6 – 7 pm Location: The Tare Shop, 5539 Cornwallis St, Halifax Register Now Meal Prep Made Easy Discover the simple tricks to planning for healthy eating! It’s dinnertime and everyone’s hungry: but when you open the fridge there is nothing but a hodgepodge of vegetables that you don’t know what to do with, and you're too tired to chop and prep anyway. Imagine if you had breakfast, lunch and dinner prepped and ready to…

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