Currently we're on a cleaning-out-the-cupboard-and-fridge spree and therefore not creating anything super fantastic in the kitchen, so today I'm actually sharing a recipe I made last fall. Though we haven't made kale chips in a good while, I've always loved experimenting with different flavours and rarely make the same recipe twice. For this ...
Lacto-Fermented Curried Rainbow Carrots
This time of year always promises the tastiest root vegetables. After the first couple frosts, starchy vegetables like carrots and parsnips convert their starches into sugars, resulting in the sweetest roots you've eaten all year. At least this gives us something to look forward to as the days get longer and the nights get colder! If you're ...
Asparagus & Radish Mung Bean Salad with Nasturtium
Spring produce is finally here, and I for one am so excited to finally have the opportunity to eat lots of different fresh foods. At our farmers market, there is one vendor that specializes in asparagus. It isn't commonly grown in Alberta, so I'm happy that Edgar Farms has taken on the task! My partner and I picked up a huge bag of their asparagus ...
Mixed Mushroom & Spinach Chickpea Scramble
Chickpeas are definitely my favourite legume. I don't know what it is about them. If I had my way, they are the only legume I would ever eat. But eating the same thing all the time definitely isn't ideal, so I force myself to buy different types of legumes and I never let myself make two batches of chickpeas in a row. I make a batch of beans every ...
Shredded Asian Slaw with Almond Ginger Sauce
If you've never tried celery root, also known as celeriac, you are missing out! It tastes similar to celery, but it has a milder, more earthy, and maybe even sweeter flavour. It's a very versatile root that I've written about before; it can be cooked, steamed, mashed, baked, roasted, pureed, or eaten raw. Did I forget anything? I've added raw cubed ...
Lacto-Fermented Kimchi
This batch of kimchi was my second attempt at this traditional fermented Korean side dish. The first version I made was good, but overly salty and not quite what I was aiming for. I decided to try my hand at kimchi again recently, after my partner suggested we use our fermented hot sauce as part of the recipe. Genius! Seriously. If you haven't yet ...
Indonesian Spiced Eggplant & Tempeh Curry
I'm just loving eggplant lately. I went all summer without buying any, and now I can't get enough. I love its deep purple colour, and its ability to absorb flavour in dishes. The phytonutrient that gives eggplant skin its purple colour is an anthocyanin, a group of compounds that give foods like blueberries, cranberries, red cabbage, and eggplants ...
Tempeh Tikka Masala
Hey all! My name is Nicole. You can read more about me in the "About" section! For now I'm just going to share a recipe with you! Indian spices are among my favourites to use - cumin, coriander, turmeric, ginger... delicious. I had some leftover buttermilk from making herb infused butter (a post for another time!) and I wanted to do something ...
