When it's hot and muggy like it's been recently in Montreal, the last thing you want to do is turn on the oven. BBQ-ing is something I've only gotten into since a friend of mine helped me break down his giant beast of a cooker to get it off his third floor balcony by carrying it … [Read more...] about Sustainable BBQ Smelt with Grilled Vegetables and Lemon
Greek
How to Throw a Vegan Ethiopian Dinner Party and Make Your Friends Eat Off the Table
All I'd told my dinner party guests was that I'd be making an Ethiopian feast. Gluten free injera from scratch and a multitude of berbere-spiced stewed dishes. What I didn't tell them was that we were going to eat the meal with our hands...directly off of the table. Yes, I took … [Read more...] about How to Throw a Vegan Ethiopian Dinner Party and Make Your Friends Eat Off the Table
Greek Dolmades: Vegan, Healthy and Local (if you Forage the Vine Leaves)
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 (Greek … [Read more...] about Greek Dolmades: Vegan, Healthy and Local (if you Forage the Vine Leaves)
One-Dish Seafood Bake: Prosecco-Poached Turbot, Mussels and Clams with Herb Vinaigrette
I rarely splurge on halibut. Sure, the texture's nice—it's a firm, white fish—but I usually feel there's just not enough flavour to justify the price tag. Poissonerie Atwater doesn't have the greatest selection of well-priced, quality fish. But fortunately there was turbot in … [Read more...] about One-Dish Seafood Bake: Prosecco-Poached Turbot, Mussels and Clams with Herb Vinaigrette
Nun’s Island Farmers Market Recipes: Spiced Eggplant Confit and Deconstructed Greek Salad
Today I'm at the Nun's Island Farmers Market cooking in the fall chill. I guess I should be pan-grilling pumpkin with parsley and lemon zest, but I'm staying less autumnal with olive oil-simmered eggplant and a tomato-heavy Greek salad. It was about time I took advantage of the … [Read more...] about Nun’s Island Farmers Market Recipes: Spiced Eggplant Confit and Deconstructed Greek Salad
Home, and Stuffed Caihua with Huacatay Sauce
There are a handful of things that feel strange after leaving Peru yesterday. 1. Drinking from a water fountain 2. Throwing toilet paper in the toilet 3. Having hot water come from a tap 4. Turning on the heat 5. Seeing a mango on my kitchen counter 6. Worrying about unwashed … [Read more...] about Home, and Stuffed Caihua with Huacatay Sauce
Is There Such a Thing as Too Many Whole Yellow Peas?
The answer is clearly "yes," unfortunately. But one more recipe for the local legume won't kill you. And this one doesn't have anything funny in it like mango powder. The best part? Garlic slices that turn sweet in the broth. You can slow-cook or oven-bake this dish. And though I … [Read more...] about Is There Such a Thing as Too Many Whole Yellow Peas?
Yellow Pea Sauté with Zucchini, Thyme and Lemon
If you somehow got through all your whole yellow peas in your Lufa Farms Fresh Basket, then you'll need to buy some chickpeas. They work the same way. This is a quick, simple meal that's perfect for a summer evening when you don't feel like spending an hour above the stove. You … [Read more...] about Yellow Pea Sauté with Zucchini, Thyme and Lemon
Almost Raw Sprouted Chickpea Hummus
I've already mentioned the Biosta sprouter I was gifted and the problem with sprouting small grains and lentils (they get stuck in the troughs and go moldy), but I've had some relative success with chickpeas. Some. Not a lot. Enough for a few batches of hummus, though. I have … [Read more...] about Almost Raw Sprouted Chickpea Hummus
Stuffed Zucchini
Wow! I made it through all the cookbook review recipes from "Plenty" by Yotam Ottolenghi and "Good Fish" by Becky Selengut from the 4th Annual Volk/Watson Christmas Extravaganza this year. This is the last one! Well, there will be one more recipe from the party, but since I … [Read more...] about Stuffed Zucchini