Browsing all articles in Vegan/Vegetarian
Feb
16

Winter Vegetable and Cracked Grain Salad

Cracked wheat salad recipe

I spent last week in Winnipeg to do some leg work for a story I’m working on and I was lucky enough to snag a cooking segment on CTV Morning Live. Truth be told, this isn’t the best photo I’ve ever taken, but it was a quick snap after recording in-studio there.

CTV Morning Live Winnipeg

(Chatting about EatNorth.ca before we head over to the CTV kitchen to start cooking. You can check out the clip here.)

There’s a lot of other ways to enjoy winter vegetables than simply just roasting them and having them alongside some roast chicken or pork. This salad is perfectly filling and makes for an easy lunch during the week or something lighter at the dinner table.

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Jan
6

Bulgur Wheat and Zucchini Salad

Bulgur wheat salad recipe

Happy New Year! Don’t you find that when Christmas Day and New Year’s Day fall in the middle of their perspective weeks, we all seem to relax a lot more over than holidays? I certainly do. Having said that, I’m back from a couple weeks of rest and relaxation (and one hell of a trip to New York City), so I’m refreshed and ready to take on 2015 as best I can.

I originally came up with this salad recipe for the Chopped Canada Mystery Solved blog series on FoodNetwork.ca last winter, but thought it would be perfectly fitting for January. A month where most of us try to eat better (or less), but still want what we’re eating to taste good.

Bulgur wheat is a fun grain to play around with and nowadays you should be able to find it at most major grocery stores. So, go find some and try this salad out!

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Oct
16

Maple Sriracha Roasted Cauliflower

Maple roasted cauliflower

Mmm…you’d have to be a fool not to be in love with cauliflower lately. I mean, it’s on almost every menu in this country right now so even if you don’t like it, it’s certainly hard to ignore. Heck, I just wrote a piece on the humble vegetable for Food Network Canada a couple of weeks ago. Maybe I have a soft spot for it or something…

While this vegetable is definitely toting the line between being lovingly embraced and being overused, when something becomes this popular I’d like to think it forces everyone to get more and more creative with the ingredient in question. This past Monday, my friend and I cooked Thanksgiving dinner for a big group of people. After the potatoes were mashed and the turkey was resting, we focused on completing this cauliflower only to be distracted by turkey carving and gravy making. So, the cauliflower may have sat by its lonesome in the oven while everyone sat down to eat, only to be remembered around dessert time.

Anyway, neglected or not during our actual dinner, this super simple take on roasted cauliflower is pretty kick ass. Just don’t smother it with cheese sauce, that probably wouldn’t taste so good.

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Sep
25

‘Greek’ Lemon Mashed Potatoes

Mashed potatoes recipe

I really think I hit the jackpot of mashed potato deliciousness here, folks! The other week that we dare not speak of (i.e. the snowstorm of early September), everyone was forced to resort to comfort food to feel better about themselves here in Calgary.

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Sep
5

Maple Cinnamon Granola and Start From Scratch

Homemade granola recipe

Now that it’s back-to-school season, my Start From Scratch program is only a few weeks away from starting up. We cook a ton of recipes throughout the 10-week course, but this one for a simple homemade granola that I made originally for Chopped Canada Mystery Solved on FoodNetwork.ca is one of the first that we tackle. Granola always makes for a great start to a day, either by the handful straight to the mouth or on top of a generous serving of greek yogurt topped with a bit of honey.

I’m going to be on Global Calgary this Saturday morning talking a bit about the free cooking program for post secondary students and assembling this granola, so tune in if you’re up!

Click here for more information about Start From Scratch and how you (as long as you’re a post-secondary student in Calgary or Saskatoon) can apply!

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Aug
6

Swiss Chard Stem and Shallot ‘Salsa’

Swiss chard stems

Now that summer is at its peak, you’ll be hard-pressed to walk past a community garden or glance into someone’s backyard (not in a creepy way!) and not see this vegetable growing strong and tall. While the hearty green leaves are great in a variety of ways – steaming, sautéing, left raw and thinly sliced – the stems can throw people for a loop.

I spent the August long weekend in Kelowna with some friends. In exchange for a comfy bed to sleep in, my friend Kerry Bennett and I, cooked our awesome hosts a big dinner on the Friday night. We served up a big platter of barbecued chicken, which I topped off with this fresh-tasting ‘salsa’.

When chard stems are sliced thin they give a nice crunch and add a brightness, not to mention some nice colour if you are lucky enough to have a handful of the rainbow variety. Anyway, enough from me! Try whipping this up some time this week!

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