Browsing all articles tagged with vegan

Shallot and Blueberry Sauce, Eat North and a KitchenAid Giveaway (who doesn’t like winning stuff?)

Blueberry and Shallot Sauce

Do you like the picture? I am channeling my inner hipster (ok, maybe not so inner) lately apparently…I think I was just getting sick of taking pictures of cute things in bowls, time to switch it up a little bit. Not to worry, I’ll likely be back to pictures of bowled items in a week or so.

Moving on, I have an unusual amount of news to share today! First up, let’s talk about Eat North!

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The Canadian Food Experience Project: Seabuckthorn Berry and Shallot Vinaigrette

Shallot and Seabuckthorne Berry Vinaigrette

These little berries are definitely getting more and more traction lately and I am loving it. So, what exactly are they? The tart little guys – comparable in taste to a gooseberry – are defined as a ‘superfruit’ being high in a variety of vitamins and antioxidants making an orange seem, well, kind of lame. What’s that orange? Vitamin C is all you’ve got?

The trees these berries grow on can strive in cold weather and poor soil conditions, so you’ll find them all over the Canadian Prairies. The roots of this particular type of tree are also very strong, which made them ideal for creating shelterbelts on farmland across Saskatchewan. Growing up in Saskatoon, I would often see these trees and had I known back then how interesting the berries were, I might have fallen in love with them a little sooner.

I’ve decided to take part in a monthly series with an array of food bloggers across Canada called The Canadian Food Experience Project, led by the lovely Valerie Lugonja of A Canadian Foodie. The whole idea behind this monthly series is to highlight the fantastic things that make our country’s culinary scene what it is. Something to be proud of.

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Wild Rice, Artichoke and Kale Salad


Even on the coldest days, a salad can be perfectly satisfying. I’m in California now, set to head off to Australia this Sunday and I have not quite obtained that amazing beach body I was looking to arrive down under with. Oh well, such is life! In a last ditch effort to get slim and trim for the warm weather, I’m sticking with salads for the rest of the week. Well…maybe not ALL week, but I shall try my best. Hm…maybe this is why my beach body never materialized…

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Roasted Cauliflower and Kale Risotto

What you’ll need…

2 cups cauliflower florets (loosely chopped)

1 red potato (1/2″ cubed)

5 cups vegetable broth

2 TBSP tomato paste

2 TSP chili powder

2 cloves garlic (minced)

1 yellow onion (thinly sliced)

1 1/2 cups arborio rice

3 white mushrooms (finely chopped)

1 jalapeño (seeds removed, finely chopped)

2 cups kale (loosely chopped)

salt and pepper

olive oil

Well, it’s 2013 now. If you’re anything like me and have gained a couple (or more than a couple) pounds from excessive consumption of last month’s festive food and drink, it’s time to dial it back. I always love making risotto because it is, essentially, a blank slate. You start with some rice and hot broth and add whatever flavours you fancy. I kept things healthy with this version, using some hearty vegetables, making for a filling, and surprisingly filling, vegan dish.

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Lemon Rosemary Cranberry Sauce and Giveaway!

What you’ll neeed…

3 cups cranberries (fresh or frozen, Calgary Co-op is loaded with fresh ones right now!)

1 clove garlic

1/4 cup cane sugar

1/4 cup water

1 TBSP balsamic vinegar

2 TSP soy sauce (or tamari to stay gluten free)

2 TSP yellow curry powder

1/2 TSP cayenne pepper

1 TBSP fresh rosemary

2 TSP lemon zest

salt and pepper

Thanksgiving is just about here. How the hell did that happen? I know turduckens are what all the cool kids are making this year, but I’m not really a super cool kid, so I’m going to stick with a traditional turkey. For me, Thanksgiving always ends up being more about the side dishes and desserts than the actual turkey itself.

If you don’t make your own cranberry sauce, you should. It takes fifteen minutes, most good quality grocery stores will have fresh cranberries right now, AND you can play around with some flavours to give the standard cranberry sauce a twist. Naturally, I am biased, but this version with a bit of curry and fresh rosemary is the best damn cranberry sauce this side of awesome! Happy Thanksgiving!

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Acorn Squash Guacamole

What you’ll need…

1 acorn squash (halved, seeds removed, approximately 2 1/2 cups)

1 jalapeño pepper (seeds removed, finely chopped)

1 roma tomato (approximately 2/3 cup, diced)

2 tomatillos (approximately 1/2 cup, diced)

2 cloves garlic (minced)

1/2 red onion (finely diced)

1 TBSP lemon zest

1 TBSP lemon juice

2 TSP white wine vinegar

1 TSP chili powder

olive oil

salt and pepper

tortilla chips

sour cream (optional)

I learned something this week. Sometimes you can bastardize things and they still taste delicious. I’m sure Mexican cuisine purists would cry foul at this twist on guacamole, but I can guarantee its tastiness nonetheless. So, stop making that boring squash soup (although, it does always hit the spot on a fall day) and think outside of the box a bit.

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