Here's the recipe for my sweet potato tacos from the Vegan brunch pop-up of a couple weeks ago. The recipe has all my favourite food qualities: spicy chili pepper on the soft but almost crunchy roasted sweet potatoes, crunch from cabbage, sweetness and acid from the pickled … [Read more...] about Sweet Potato Tacos with Creamy Roasted Poblano Pepper Salsa and Sweet Pickled Shallots
Main Dishes
Recipes from the Vegan Brunch Popup with Stephanie Audet: Gluten-free Scones, Nutella Pancakes and Mexican Rice
There were scones with homemade blueberry and strawberry jam, chocolate and banana pancakes, sweet potato tacos with sweet pickled onions and cashew cream roasted poblano crema, and there was Mexican rice and beans. I brought chives and cilantro from my garden, we had food … [Read more...] about Recipes from the Vegan Brunch Popup with Stephanie Audet: Gluten-free Scones, Nutella Pancakes and Mexican Rice
Slow-Cooker Lamb Shanks with Sweet Shallots, Sherry vinegar and Dijon
I guess I'm kind of all-or-nothing when it comes to lamb. I wanted some slow-cooked, tender, red meat. I've been awfully tired lately and spinach wasn't cutting it, sadly. (If I could eat just that spinach from the Concordia Farm School every day, I might not need lamb or chicken … [Read more...] about Slow-Cooker Lamb Shanks with Sweet Shallots, Sherry vinegar and Dijon
Pasta-Maker Gluten-Free Fusilli with Tomato Sauce
It's too beautiful a day to write a sad story about great gluten-free fusilli. So I'm going to leave the sad parts out about the context of this meal, and concentrate on the swirls of pasta that extruded from my pasta maker a couple weeks ago. I do love my pasta maker. It was a … [Read more...] about Pasta-Maker Gluten-Free Fusilli with Tomato Sauce
Chicken Liver Tacos and Diversifying “Healthy Eating”
My B12 is low. My energy is zapped. Mosquitos love me. I should eat more xxx. sigh... With all the hooey thrown at us these days about what "eating healthy" really means, I sometimes think of throwing in the local, organic sustainable towel. Nobody is getting it "right." We're … [Read more...] about Chicken Liver Tacos and Diversifying “Healthy Eating”
Healthy Chicken or Lamb Liver, and Lessons from a Clairvoyant
I met a clairvoyant who told me to eat more organ meats. And who am I to ignore a clairvoyant? That's a bit of an unfair way to start a post, because in my gluten-free, dairy-free, often raw-vegan circles where food should always be organic and local and made with love, I meet a … [Read more...] about Healthy Chicken or Lamb Liver, and Lessons from a Clairvoyant
Slow-Cooker Caribbean Chicken with Squash, Chili and Lime
It might not feel like a slow-cooker day, but this spicy Caribbean stew/curry is perfect patio food for the cooler evenings. I made it originally for a dinner party and it was a hit thanks to the perfectly tender and flavourful chicken thighs. You really can't mess up slow-cooker … [Read more...] about Slow-Cooker Caribbean Chicken with Squash, Chili and Lime
Roasted Sustainable Arctic Char with Simple Risotto-Style Rice
If you have one large, beautiful fillet of fish you just have to roast it—skin-side up, of course, so the fat bastes the flesh as it cooks. Coat it in crushed almonds, salt, pepper, ground fennel, and seal the moisture in (and make the coating stick) with a thin layer of Dijon, … [Read more...] about Roasted Sustainable Arctic Char with Simple Risotto-Style Rice
Roasted Chicken Salad with Toasted Almonds, Cranberries, and Balsamic
What do you do with leftovers? You make a heck of a salad, that's what. With the chicken from the chicken Dijon (or any other of a million baked chicken recipes...), this is a quick meal. Skip the nut coating and cooking and just toss it with the greens and things. Or you can … [Read more...] about Roasted Chicken Salad with Toasted Almonds, Cranberries, and Balsamic
Politically Incorrect Moros y Cristianos: Cuban Rice and Beans
The hilarious thing about culinary traditions is that they can come from a time when people thought a little differently. Whether that means lard was akin to gold or the more sugar used in jam, the better (because it yields more jam, and you're going to need as much food as … [Read more...] about Politically Incorrect Moros y Cristianos: Cuban Rice and Beans