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  • The lupin low-down

    I have a soft spot in my culinary heart for all manner of legumes — be it beans or pulses, these plant-protein powerhouses are a staple in my kitchen. It’s been a while since I’ve experimented with a new variety…

  • RRRhubarb cake

    It is the beginning of May, though you wouldn’t be able to tell by the nightly sub-zero temperatures we’ve been having. It feels like winter isn’t quite done yet, although spring is in full swing. Our seedlings are ready to…

  • The Pantry

    After the student years, when I had a little more money and started regularly cooking, I got a little overexcited (understatement) with all the food possibilities… Especially since going vegan, which may sound like a contradiction since one might think…

  • Lunch’n’learn: the beauty of beans

    After covering lentils and chickpeas in the first part of the power pulses series, beans were the focus of today’s workshop. A simple pot of beans If I had to choose one symbol for the type of cuisine I stand…

  • Lunch’n’learn: the mighty chickpea and the lentil army

    Pulses are the grains of the legume plants (of the Fabaceae family), which have sustained humans for thousands of years, from India, to Egypt, to the Mesopotamian and Mediterranean regions. They are nutritious and a significant source of protein in…

  • Lunch ‘n’ learn: leafy winter veggies

    We enjoyed a winter rainbow bowl (rainbowl!) for lunch today, while going over ideas for how to eat regional and healthy even in the depths of winter. Cruciferous vegetables such as cabbage, kale and brussel sprouts were some of the…

  • Lunch’n’learn: root winter veggies

    All the colours of the rainbow Roots are not just earthy brown, beige, black or white; there’s some beautiful colours to be discovered in the dirt, if you take the time to look a little further than the traditional fare.…

  • Lunch ‘n’ learn: Seitan

    Seitan (not to be confused with satan) has found a place on many a hippy’s happy plates when the craving for a hearty, satisfying meat replacement kicks in. It’s made from gluten, the main protein of wheat, and is a…

  • Lunch ‘n’ learn: soup

    Winter is here, so for our first December workshop, there’s just one thing to cook — a bowl of cosy, comforting soup. Whether humble or hearty, velvety smooth or rustic chunky, there’s a soup for every soul; we’ll learn a…