We first tried the awesomeness known as Ajvar when we were in Ottawa a few months back. We were visiting the Ottawa farmer’s market with our kids when we happened upon a Macedonian festival at a nearby pavilion.
When we lived in St John's, NL we used to frequent The Sprout, a fantastic vegetarian restaurant with a lovely menu. One of our favourite items to order were their delicious tofu strips, something I have been trying to replicate with varying levels of success for the past couple of years.
We love Vietnamese food, especially Supercharged Mushroom Pho paired with these rolls. We are longtime fans of Banh Mi Sandwiches, and I was curious to see if it would be possible to create a bread free option that would allow us to combine the same flavours in a gluten free format.
I used to love cheesy garlic toast, and decided to replicate an old time favourite using nutritional yeast. Chock full of b-vitamins, Nutritional Yeast provides a robust cheesy flavour that works as a great substitute for cheese.
I was inspired to make up this tomatillo salsa as a starter for a meal that included Texas style Chili Non Carne. You can skip the roasting step, but it adds some lovely flavour to the salsa. Leftovers can be stored in the fridge for later use.
When I was a kid I LOVED Mexican Chili Chips. Now that I am old enough to read labels, I fully realize how terrible most of the ingredients in the original chips are. This lead me on a quest to find a healthier substitute I could feel good about giving my kids.
I am so grateful to have been gifted with large quantities of zucchini and zucchini squash from my friend's garden this year. I love roasting slices of zucchini for roasted veggie sandwiches and dicing zucchini to add to chili but I wanted to see if I could challenge myself to come up with a few new recipes to make use of our abundance of zucchini!
Just when I thought spring was upon us with its corresponding smoothie and salad cravings, a Newfoundland style Sheila's Brush descended with a cold, wet and bleary day more reminiscent of November than March. As a result, I found myself reaching back in the fridge for my grounding root vegetables and miso paste.