I really like combining organic tofu and tempeh in a recipe. The contrasting textures are so satisfying. Cashew nut butter is so delicious, especially when combined with Asian ingredients such ...
The Enlightened Pantry
So many of the foods and beverages we enjoy are a result of fermentation. Spirits, wine, and beer, breads, dairy products, tempeh and miso, even olives, tea, and coffee all require bacteria to provide the flavour we love and the nutrients we need. From the Latin fervere, which means to boil or bubble, fermentation is […]
When I was a vegan university student trying to eat organic, Fair Trade chocolate desserts on a budget, almost every dessert I whipped up started with affordable chocolate chips. I like to nibble, hence the bark recipe. Little pieces of confection satisfy me for hours. MAKES 1 LB (500 G) Ingredients: 2½ cups (625 mL) […]
This flavourful Japanese-inspired Crispy Nori Walnut Snack is very easy to prepare. Nori is a sea vegetable that has been dried and pressed into sheets. It is most commonly used to wrap rice or as the exterior of sushi rolls. MAKES 4 CUPS (1 L) Ingredients: ½ cup (125 mL) walnuts 3 cups (750 mL) […]
Join myself and co-author Pat Crocker for a special book signing of our newly published flexitarian cookbook, Flex Appeal, today from 4-7pm at The Big Carrot. Come by, say hi and get your very own copy of Flex Appeal hot off the press!
I’m pleased to announce that my 5th cookbook, Flex Appeal, is being published this June. My co-author, Pat Crocker, and I would like to invite everyone to the Flex Appeal cookbook launch on Friday, June 13th at All The Best Fine Foods from 5-7pm. Pick up your signed copy! The book contains our family favourites […]