Nothing but soup and naps from now 'til 2020.
Noodles and chill.
More than 40 vendors gathered at the Artscape Wychwood Barns last Sunday, serving up plant-based fare to satisfy anyone's tastes. Hosted by the Toronto Vegetarian Association, the second annual Veg Spring Market offered plenty of sweet, savoury, saucy, spicy and cheezy treats. Check out the highlights below. It's a Sausage Party With names like The … Continue reading Toronto Veg Spring Market
A time to kale.
The magic of mushrooms
A colourful cure to the winter blues.
The French baguette meets the tangy, colourful essence of Vietnam, Laos and Cambodia.
Downtown Toronto may be known as a concrete jungle, but the University of Toronto campus is blessed with lush pockets of greenery -- towering walls of ivy, manicured beds of perennials and even a tropical bamboo garden. Every day this plant-obsessed lady feels grateful to work in such a picturesque setting. I recently learned of another … Continue reading Rooftop to table: spaghetti with roasted swiss chard, eggplant, tomatoes and carrots
This summer I'm having so much fun dishing up food in bowls made from food, like this vodka watermelon slush last week. Here, pineapple is sure to impress the party as a vessel for Thai-style fried rice. It's also ideal for noodles, salads, fruit, smoothies and yogurt bowls. When you're done, don't toss the leafy crown—the … Continue reading Pineapple boat with spicy fried rice
The Chinese eggplant—smothered in a thick black bean sauce, loaded with ginger and garlic—is a staple of Sichuan cooking and versatile with rice and noodles. Here, the classic dish is reimagined as tacos. Pungent, salty and slightly sweet at the same time, it's a lip-smacking, greasy way to spice up your taco night. … Continue reading Eggplant tacos with spicy black bean sauce