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
Lemon Rice with Peanuts from Hari Nayak’s “My Indian Kitchen”
I like the idea of lemony rice. So often rice is a foil - for a curry sauce, for a meat dish, for dinner's protagonist, etc. But if you add some protein to a rice dish it almost becomes a meal on its own, and then it needs some flavour. Most often in Indian cuisine that means … [Read more...] about Lemon Rice with Peanuts from Hari Nayak’s “My Indian Kitchen”
Thai Green Curry with Rice Noodles and Broccoli
This is an adaption from Yotam Ottolenghi's Purple Sprouting Broccoli with Rice Noodles Recipe. Kind of hard to find purple sprouting broccoli in these parts, it turns out. So I used plain old less-sprouted green broccoli. It worked fine. Actually, the green curry sauce is the … [Read more...] about Thai Green Curry with Rice Noodles and Broccoli
Le Bouddha d’Cuisine (The Kitchen Bouddha): New Mostly Raw Montreal Restaurant in an Undergound Mall!
Thought Crudessence was the only sit-down raw restaurant in the city? Not anymore. The new kid on the block is small luncheonnette (well, 9am-5pm Monday to Friday) Le Bouddha d'Cuisine in Place Ville-Marie. That's part of the winding strip of underground malls near the metros … [Read more...] about Le Bouddha d’Cuisine (The Kitchen Bouddha): New Mostly Raw Montreal Restaurant in an Undergound Mall!
Best Roasted Eggplant Dip (Baingan Ki Chutney)
Another winner from "My Indian Kitchen". The recipe is here, so I feel okay about reprinting it loosely below. For more precise instructions see author Hari Nayak's website. So I mentioned I'm obsessed with eggplant in my last restaurant review of Bombay Choupati just outside … [Read more...] about Best Roasted Eggplant Dip (Baingan Ki Chutney)
Bombay Choupati and my Dollard des Ormeaux Dosa Fix
I'm maybe a bit ridiculous when it comes to dosa. That's the South Indian crepe made by soaking lentils and rice overnight, blending it, and letting it ferment to the point where the rice and lentils don't need to be long-simmered to be digestible. Sounds science-y, right? Well … [Read more...] about Bombay Choupati and my Dollard des Ormeaux Dosa Fix
Hyderabadi Mixed Vegetables (Hara Subzi)
This is a five-star recipe adapted from Hari Nayak's "My Indian Kitchen". The five stars are my rating, not the book. the book is much more humble than that. A rich coriander-coconut sauce envelops sweet green peas and beans. The carrots add colour and the potato adds just … [Read more...] about Hyderabadi Mixed Vegetables (Hara Subzi)