I'm in love with white peaches and mangoes and it's a horrible thing. Neither grow here. The white peaches don't even come from Ontario, I don't think. I'm pretty sure they're from California. The problem is I went to Italy a few summers ago and discovered what a peach could … [Read more...] about White Peach Chutney
Small Bites and Spreads
Sweet Summer Turnip and Miso-Apple Dressing
Outside a smoked meat shop in Point St-Charles last week, two men sitting on benches across from each other in the late afternoon sun. As I walk between them, generally avoiding eye contact and anything resembling an encouraging smile, they comment, as only older Quebecois men … [Read more...] about Sweet Summer Turnip and Miso-Apple Dressing
Organic Sour Cherry Jam with Vanilla Amaretto
When making jam, do not: 1. Run out of sugar after you've pitted 6 pints of valuable organic sour cherries 2. Think powdered sugar is a suitable replace for that last cup of granulated sugar that you don't have 3. Forget that powdered sugar has cornstarch in it 4. Cry when … [Read more...] about Organic Sour Cherry Jam with Vanilla Amaretto
White Wine Vinegar & Miso Dressing for Steamed Swiss Chard
This white wine vinaigrette dilutes the punch of vinegar with yogurt and sweetens it with honey, and because of the yogurt you don't need a lot of oil - just give it a splash. Actually you can be pretty loose with most of the ingredients as long as you taste it after and … [Read more...] about White Wine Vinegar & Miso Dressing for Steamed Swiss Chard
Lufa Farms First Basket: Fresh Cherry Tomato Salsa with Green Pepper, Cilantro, and Lime
I couldn't bear to cook these beautiful cherry tomatoes. So I gave myself two options: Gazpacho or salsa. Salsa won. Really gazpacho and salsa are almost the same thing (more or minus lime juice, different kinds of vinegars, or tomato juice). But most importantly, for gazpacho I … [Read more...] about Lufa Farms First Basket: Fresh Cherry Tomato Salsa with Green Pepper, Cilantro, and Lime
“Raw” Cranberry-Pecan Spread for the Montreal “Raw” Foodists Meetup
Montreal "Raw" Food Potluck, January 2011. If you think "raw" food sounds complicated, well, it is, but the recipes themselves are usually ridiculously simple - Take a bunch of roughly chopped (or not at all) ingredients and blend. It's the kitchen two-step. The tricky part is … [Read more...] about “Raw” Cranberry-Pecan Spread for the Montreal “Raw” Foodists Meetup
“Real” Sundried Tomato and Artichoke Dip (aka “St. John’s Ran Out of Canned Artichokes and Philadelphia Cream Cheese”)
This was the non-vegan, non-"raw" version of my preferred sundried tomato spread. It has lots of cream cheese, and is actually slow-cooked to a slightly molten state, unifying the flavours better than a stove or simple arm strength, I think. Maybe just my arm strength, though. I … [Read more...] about “Real” Sundried Tomato and Artichoke Dip (aka “St. John’s Ran Out of Canned Artichokes and Philadelphia Cream Cheese”)
“Raw” Sundried Tomato Spread
I've kind of made this sundried tomato spread recipe before, but it's so simple that it easily got changed around a little for the 3rd Annual Volk/Watson Christmas Extravaganza (in the photo, it's the dip on the right): 1 cup macadamia nuts (soaked for 30 minutes to 1 hour and … [Read more...] about “Raw” Sundried Tomato Spread
“Raw” Basil Walnut Spread
The recipe for this basil-walnut spread (pictured in the middle of the three dips above) kind of came from here, but mostly it came from the inspiration of my mother's kitchen, which is happily filled with special vinegars from the "O" Farm, the organic farm in Newfoundland where … [Read more...] about “Raw” Basil Walnut Spread
Raw Macadamia Nut Ricotta
You take some macadamia nuts, and you take some lemon juice... The macadamia nut dip is the one on the left. I garnished them all with green onions and did a little design with a spoon to make it look a bit fancy, but the recipe -- very, very simple. Lemon and macadamia nuts … [Read more...] about Raw Macadamia Nut Ricotta