I'm a closet sprouter. No, I don't sprout in a closet (my dishrack of a dishwasher, actually...), but I just don't tell a lot of people that my preferred source of protein comes from seeds that I let soak and dry and soak and dry until little tendrils pop out of them and start … [Read more...] about Sprouts! Alfalfa, Chickpea, and Broccoli in a Biosta Sprouter
Gluten-Free & Dairy-Free
Soy-Free, Vegan Ice Cream Parfait with Gluten-free Quinoa-Orange Cookie Crumble and Organic Sour Cherries
Sounds complicated right? Ha! It's two ingredients with an optional third. Vegan Ice Cream Parfaits (Serves 1) 2 frozen bananas (I put bananas that are getting a little brown in the freezer in a freezer-safe bag. It saves some work if you peel them before freezing) 2 GoGo … [Read more...] about Soy-Free, Vegan Ice Cream Parfait with Gluten-free Quinoa-Orange Cookie Crumble and Organic Sour Cherries
(Almost) Raw Bowl #3: Roasted Fennel, Cabbage, Steamed Carrots, Raw Sauerkraut and Sprouts on Quinoa with Parsley
My oven got the better of me. Don't get me wrong, I love raw fennel and shredded carrots, but fennel roasted with a little lemon, salt, and pepper and simply steamed carrots have a sweetness that the raw versions just don't understand. Plus I had leftover roasted red cabbage from … [Read more...] about (Almost) Raw Bowl #3: Roasted Fennel, Cabbage, Steamed Carrots, Raw Sauerkraut and Sprouts on Quinoa with Parsley
How to Fillet Fish: Re-Making the Soy-Caramel Fish Recipe from Becky Selengut’s “Good Fish”
I made this recipe over Christmas for the first time and loved it. It's from Becky Selengut's sustainable seafood cookbook, Good Fish: Sustainable Seafood Recipes from the Pacific Coast. It's so simple. you just roast a bunch of things. Big pile of cabbage topped with a quarter … [Read more...] about How to Fillet Fish: Re-Making the Soy-Caramel Fish Recipe from Becky Selengut’s “Good Fish”
Crepes and the Art of Gluten-Free, Dairy-Free Comfort Food
A few weeks ago there was a great article about crepes in La Presse. It was specifically about gluten-free and dairy-free pancake-type options. Of course, this is none of those recipes. While the traditional gluten-free crepe is buckwheat-based, mine were rice-based. And while … [Read more...] about Crepes and the Art of Gluten-Free, Dairy-Free Comfort Food
Vegan Jello Two Ways: Persimmon and Almond-Honey
When I made my persimmons with Quebec pear dessert wine a few weeks ago I decided to freeze about 2 cups of persimmon pulp for a rainy day. We've had a few of those here in Montreal lately, and so before heading into this week's deep-freeze I thawed them and decided it was time … [Read more...] about Vegan Jello Two Ways: Persimmon and Almond-Honey
Raw Bowl #2: Baby Turnips, Carrots, Greens, Peppers, and Cucumber Salad with Lemon-Miso Dressing
This week's greens from the Lufa Farms Fresh Basket spice up this raw salad. And those small white turnips you got a few weeks ago? I'm pretty sure they're turnips. Either way, They're delicious raw (or cooked in soup). If you made it through them already, daikon radish is a good … [Read more...] about Raw Bowl #2: Baby Turnips, Carrots, Greens, Peppers, and Cucumber Salad with Lemon-Miso Dressing
Raw Bowl #1: Cauliflower, Celery, Parsley, Carrot Salad with Lemon and Sunflower Seeds
Eating raw doesn't have to be complicated or time consuming. This salad is a perfect example - just take whatever vegetables and green herbs you have and stick them in the food processor. Then toss with lemon and salt (optional oil since the flavour doesn't really come through, … [Read more...] about Raw Bowl #1: Cauliflower, Celery, Parsley, Carrot Salad with Lemon and Sunflower Seeds
Fast Slow-Cooker Chicken with Vegetables
Can I write this recipe in one breath? Peel 3 or 4 potatoes and 3 or 4 carrots and roughly chop (optional Jerusalem artichokes for sweetness - though they take more time and much more than one breath to peel. Can leave all of the above unpeeled and just scrub) 5 to 8 boneless, … [Read more...] about Fast Slow-Cooker Chicken with Vegetables
A Winter-Summer Raw Green Salad with Avocado and Miso-Tahini Dressing
It's February. That means in Montreal it's cold. We collectively eschew things such as flipflops, sangria, and yes, green salads in favour of slow-cooked meats, roasted vegetables, and if salad has to be on the menu it had better be either pickled or warm. It's a matter of … [Read more...] about A Winter-Summer Raw Green Salad with Avocado and Miso-Tahini Dressing