I made this pickle for the first time last year and subsequently told everyone I know how good it was. One friend even started to worry about my obsession with heat. He figured steam would come from my ears, but the worst that happened was chili pepper heat exuded from my pores. … [Read more...] about What to do with Chili Peppers: Spicy Indian Chili Pepper Pickle, Take 2
Dairy-Free Rice Krispie Square Throwdown: Oh She Glows vs. GreenDivaMom
"Why would anyone only make one kind of rice krispie square?" was the thought that went through my head when I was deciding which recipe to make. I'd first seen OhSheGlows' recipe awhile back and kept the recipe in mind for the next time I felt like picking up some gluten-free … [Read more...] about Dairy-Free Rice Krispie Square Throwdown: Oh She Glows vs. GreenDivaMom
Vegetarian Honey-Vanilla Marshallows
Gelatin = pork and beef odds and ends Agar Agar = seaweed Both gel things. Perfect for jello. Also perfect for marshmallows? I've wanted to make marshmallows since I realized they were a thing that could actually be made, not only manufactured in big, mysterious factories. … [Read more...] about Vegetarian Honey-Vanilla Marshallows
Raw Celeriac, Kale and Organic Sour Cherry Salad
Well, oops. Apparently my definition of matchsticks is a whole lot fatter than the textbook definition. So my celeriac ended up looking more like cigarettes. But at least they were still a whole lot better for me. Instead of the cabbage called for in this recipe I decided to use … [Read more...] about Raw Celeriac, Kale and Organic Sour Cherry Salad
Almost-Thai Mango, Almond and Red Rice Salad
This would have been Thai, except I hate shredded coconut. And then I forgot to drizzle this dish with the coconut milk with which I was planning to replace the shredded (dreaded?) coconut... ...And my mangoes were Mexican. The best you can do right now in terms of mangoes is … [Read more...] about Almost-Thai Mango, Almond and Red Rice Salad
Cherrystones, Steamers, and Littleneck Clams with Vermouth, Lemon Zest, and Parsley
I love clams, but I've only had them at restaurants. In Newfoundland it's all about mussels, and pretty much everywhere else that you can get mussels it's all about mussels. The cheapest ones are pretty similar to mussels but they're still more expensive, so if you're just going … [Read more...] about Cherrystones, Steamers, and Littleneck Clams with Vermouth, Lemon Zest, and Parsley
Indian Beans and Rice with Cinnamon, Cloves and Cumin: Lobhiya Pulao
All this is is spiced black eyed peas and Basmati rice. "All this is"...yeah, right. I have a friend who says that Indian vegetarian cuisine is one of the only vegetarian cuisines worth eating. To him, everything else lacks flavour, but if you know how to work with spices - … [Read more...] about Indian Beans and Rice with Cinnamon, Cloves and Cumin: Lobhiya Pulao
The Montreal Highlights Festival en Lumière Recap: 11 Days of Fine Dining
The Montreal Highlights Festival - As a person who eats mostly vegetables, a fair bit of raw, and generally cooks for herself, the festival means 11 days of treating my body both well (in terms of delicious things) and less well (in terms of meats, oils, and items that maybe … [Read more...] about The Montreal Highlights Festival en Lumière Recap: 11 Days of Fine Dining
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
Berbere-Spiced Sweet Potato Fries
"What's berbere and why is it on my sweet potato fries?" you're probably asking. Berbere is an Ethiopian spice blend that's made up of a ridiculous amount of whole spices, toasted, and ground. I'd like to say I keep the spices whole because it keeps them fresher until you make … [Read more...] about Berbere-Spiced Sweet Potato Fries