So I made a test batch of cabbage rolls for my friend's party and then another batch at his house. I used the same recipe except for a few spices, and all in all, both worked just fine. Since my friend and I eat partly raw I figured I'd do the raw substitute for rice and use … [Read more...] about Vegetarian Cabbage Rolls with Cauliflower
Interview with Montreal Raw Food Potluck Organizer and “Raw In Montreal” Owner Ildiko Brunner
Last Friday on CKUT 90.3FM I spoke with Ildiko Brunner about raw food - what it is, the health benefits she's seen, and the raw food potlucks that happen monthly at the Crudessence loft in the Montreal. Far from talking to a preacher, I was thrilled to be able to discuss the ups … [Read more...] about Interview with Montreal Raw Food Potluck Organizer and “Raw In Montreal” Owner Ildiko Brunner
Sauerkraut-Peanut Butter Sandwiches
Don't Knock 'em til you Try 'em. When a good cook friend who makes litres of sauerkraut for personal use insists that he lives on sauerkraut-peanut butter sandwiches on his home-made sourdough bread, you have to be a bit skeptical. But when he trades you a jar for some of your … [Read more...] about Sauerkraut-Peanut Butter Sandwiches
Mission: Cabbage Rolls (aka Sauerkraut/Jam Swap at DNA Restaurant)
Objective: Exchange home-made sauerkraut for home-made fig jam Where?: DNA Restaurant - fancy contemporary restaurant in Old Montreal - 355 rue Marguerite d'Youville When?: Happy Hour Why? (Besides desire for sauerkraut): 1/2 price on all Canadian bottles of wine from … [Read more...] about Mission: Cabbage Rolls (aka Sauerkraut/Jam Swap at DNA Restaurant)
Quinoa Lentil Salad
I can't believe I don't have a picture of this dish! The quinoa, lentils, and arugula in a simple balsamic-dijon vinaigrette is such a perfect potluck dish. Whole grains, protein, greens and a mild flavouring that is best served at room temperature makes for a nourishing, … [Read more...] about Quinoa Lentil Salad
Lotus Root Poached in Dashi and Vinegar
I worked a catering shift once that required me to chop lotus root into 1/4" slices, then place the slices neatly in stacks of 10. This kitchen had no mandolin, which meant that an hour and a half (and 4800 lotus root slices) later I had a few large bins worth of slices and a … [Read more...] about Lotus Root Poached in Dashi and Vinegar
Shinnenkai Potluck with Arashi Daiko at the Japanese Canadian Cultural Centre
Arashi Daiko hosted its annual Shinnenkai (New Years) Potluck last week at the Japanese Canadian Cultural Centre of Montreal. Here are some photos of the delicious food the taiko community group members brought to share. Recipes to follow. A Full Plate Vegetarian Gong Bao … [Read more...] about Shinnenkai Potluck with Arashi Daiko at the Japanese Canadian Cultural Centre
Lemon Confit (aka Moroccan Preserved Lemons)
This is not candied lemon with crystallized sugar, like my ginger confit was not candied ginger, but neither is this soaked in a sugar syrup. This version of confit takes lemons and salt (drowned in all the lemon juice that gets sucked out of the lemons by the salt) and makes you … [Read more...] about Lemon Confit (aka Moroccan Preserved Lemons)
Lentil Soup with Better Broth
Josée di Stasio's cookbook "A la di Stasio" is a Quebecois gem. I've made this recipe before, but a good soup depends on a good broth, and finally I had a good broth. There was nothing special about it - just carrots, celery, onions and a tiny bit of garlic simmered with bay … [Read more...] about Lentil Soup with Better Broth
Bibimbap: In Search of the Perfect Gochujang
The trick to a good bibimbap, as far as I know, is the sauce. You take some sweet rice and cook it until it's perfect and then some vegetables and meat cut into strips (chicken, beef or pork, preferably marinated, leftover or freshly cooked), but you don't even need the meat. To … [Read more...] about Bibimbap: In Search of the Perfect Gochujang