Minimal effort, maximum flavour
Miami Beach was a much needed break from the long Canadian winter--five days of gazing at swaying palm trees, sipping on super-sized cocktails and dipping my pasty feet into the warm, turquoise ocean. (My skin is finally a shade darker than the sand.) Art Deco urban with a mellow Cuban vibe. At the heart of … Continue reading My South Beach diet
The magic of mushrooms
The French baguette meets the tangy, colourful essence of Vietnam, Laos and Cambodia.
Roasted veggies, picked from U of T's rooftop garden. (Recipe at the end of this post.) 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 … Continue reading Rooftop to table: spaghetti with roasted swiss chard, eggplant, tomatoes and carrots
After a long, steamy summer in Toronto, it feels like Mother Nature declared tropical season over with a dramatic wave of her arm. To help ease the transition into autumn, let's shift our appetite to French toast. Baked in a sweet, creamy batter. Topped with oats, almond slices and coconut flakes, and a sprinkling … Continue reading Baked French toast with fresh figs and berries
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
Summer's quintessential fruit makes a cool cocktail when vodka enters the scene. Refreshingly sweet and tangy to keep you hydrated during a heat wave, it's even more fun when the slush is served up in a watermelon bowl. Prep time: 10 minutes Blending time: 10 minutes Total time: 20 minutes 1 medium watermelon juice of … Continue reading Vodka watermelon slush
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 … Continue reading Eggplant tacos with spicy black bean sauce
The classic French toast recipe—cooked in butter and cream, drenched in maple syrup and sprinkled with cinnamon—is adapted here into savoury bliss on a plate. This vegan version calls for thick slices of bread dipped in a chickpea flour batter, fried in coconut oil, spiced with turmeric, thyme and roasted garlic, and topped with sautéed … Continue reading French toast with portobello mushrooms, roasted garlic and thyme
This vegan version of Thai chicken curry shows that jackfruit is a game changer. With its meaty-yet-tender texture and ability to absorb flavours, the Southeast Asian jackfruit is a versatile staple and ideal for vegans. Work it into your stews, salads, sandwiches, stir fries, burgers and tacos. You can find canned jackfruit in Asian markets … Continue reading Thai lemongrass coconut rice with curried jackfruit and veggies
