Tag Archives: salads

Fair Trade Quinoa Tabouli

I recently had the opportunity to participate in Eat To The Beat, a charity event that brings together 60 female chefs in support of Willow Breast Cancer Support, that was held at Roy Thompson Hall. I felt honoured to be a part of this very important event because the money raised will be used to […]

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Ingredient Profile: Fennel

The bulbous vegetable known in various parts of Europe as Florence, or Roman Fennel; Fenouil in France and Finocchio in Italy, is fragrantly anise (licorice) in both taste and smell. In the plant Foeniculum vulgare dulce, the leaf stalks grow wider at the bulbous end, so much so that they overlap and form a tight […]

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Cooking with Canola Oil

The name “Canola” is a contraction of “Canadian” and “ola”, which means oil. Canola oil is clear, with little colour. It is lower in saturated fat than any other oil and contains cholesterol lowering Omega-3 fatty acids. I like to use it for baking and stir frying. Here are recipes I’ve developed for the Canola […]

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Broccoli Black Bean Salad

Every natural foods pantry should have a few cans of black beans ready for use. I serve this fast, easy and delicious Broccoli Black Bean Salad with many main courses. It’s also a great addition to any picnic and to take camping. Preparation time: 20min Makes: 6 servings Ingredients 3 cups blanched broccoli florets 1 […]

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Tempeh Waldorf Salad

Try this vegetarian spin on the Waldorf Salad! Makes: 6 servings Ingredients: 2 tbsp extra virgin olive oil 8 oz tempeh, cut into ½ inch cubes 1 cup coarsely chopped fennel 2 stalks celery finely chopped 1 cup red seedless grapes, halved 1 oranges, peeled and sectioned 2 tart apples, unpeeled, cut into 1-inch chunks […]

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