Raw and Paleo Nori and Lettuce Wraps

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You can put whatever you want in these wraps. Once all the veggies are chopped, it's just a matter of throwing it all together. I shredded some carrots and beets, chopped some cucumber half-moons, grated some cauliflower as a rice replacement, added a layer of sauerkraut and some … [Read more...]

Kimchi 2016 (Plus fried rice and kimchi jigae recipes, aka “what to do with the rest of last year’s batch”)

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There's no better way to warm up on a cold day than with spicy-hot kimchi! Good thing I have an annual tradition of making approximately 18 litres of the Korean red pepper cabbage ferment with my friend Joel. But in preparation for the day-long event, I had to eat the rest … [Read more...]

Greek Dolmades: Vegan, Healthy and Local (if you Forage the Vine Leaves)

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I'd walked past the vine leaves outside my community garden hundreds of times, but I'd never put them to use in my kitchen until now. I know they're good for two things: pickling cucumbers (they supposedly keep the pickles firmer without adding any chemicals) and dolmades … [Read more...]

NOW Macadamia Nut Oil, Available at the Expo Manger Santé et Vivre Vert

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I'm testing a couple of products from the upcoming Expo Manger Santé et Vivre Vert (March 11-13, 2016) and first up is a expeller-pressed macadamia nut oil from NOW. If you've never been to the expo before, it's a weekend-long exhibition at the Palais de Congrès (metro Place … [Read more...]

Chinese Dì Sān Xiān: Sautéed Potato, Eggplant and Green Pepper

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This classic Chinese comfort food dish is a study in texture. When you think potato and eggplant, you probably think mush. Think again. In this recipe, they're soft on the inside and crispy on the outside from shallow frying before hot sautéing.The flavour is mild - there's … [Read more...]