chocolate almond truffles

chocolate almond truffles | conifères & feuillus

If you liked my recent recipe for chocolate almond cookies, then you will surely like this one as well. It’s very similar; still easy and delicious, still vegan, almost refined sugar-free, but instead of baking and making cookies, we’re making truffles. Perfect for packaging up and giving away to someone special… just be sure to make some for yourself as well!chocolate almond truffles | conifères & feuillus
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rye and tuna patties & a tale of two immigrants

rye and tuna patties | conifères & feuillus

The strength of Canada lies in our diversity. Our harmony comes from knowing that there is commonality within this diversity.

Our first home in Canada was in the Mile End neighbourhood of Montréal. Back then it was far from being the gentrified hipster hangout that it is now. It had served as the stomping grounds for waves of immigrants, notably English Protestants, Irish Catholics, Jews, Greeks, Italians and Portuguese, long before we arrived. By the time we settled there, in the 70’s, it was already embedded with relics from its rich history.

Every Saturday morning, we took the 55 south to do our weekly shopping on The Main or boulevard Saint-Laurent as it is officially called or Saint Lawrence Boulevard as it was called back then among English-speaking Montrealers. My parents found the shops along this strip far less daunting than the pristine aisles of the large chain stores like Steinberg’s and  Simpson’s. These smaller shops were more in line with what they had been accustomed to back home in India. Money was tight and if a little haggling could save a few quarters and pennies, it made all the difference.  On Saturday mornings, the place was bustling, streaming with new and old immigrants alike. Everyone spoke with a different accent if not a different language, and although everything was new for us, we were strangely comforted by the diversity of it all.rye and tuna patties | conifères & feuillus Continue reading “rye and tuna patties & a tale of two immigrants”

toum, a middle eastern garlic sauce

Toum, a Middle Eastern garlic sauce | conifères & feuillus

Toum is simply a garlic sauce that hails from the Middle East and consists of no more than garlic, lemon, oil and salt. It’s very similar to the Mediterranean region’s aioli and what is often referred to simply as garlic sauce here in North America.  If you’ve had a bite to eat at a Lebanese restaurant, you’re sure to have had some!

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soul food: quick and easy, warm semolina pudding for breakfast

warm semolina pudding for breakfast | conifères et feuillus food blog

There’s something about autumn that wakes up our senses and reminds us to live.   -Unknown

Autumn, here in Montréal, arrives gently. First the trees are tinged with colour, and then slowly over the weeks, they transform into creatures of gold and red. First the nights get cooler and gradually that carries into the day. Then, as gently as she arrived, autumn fades away, usually under a blanket of snow. Her purpose, fulfilled.warm semolina pudding for breakfast | conifères et feuillus food blog

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indian-spiced cabbage with tomatoes and green peas

indian spiced cabbage curry | conifères et feuillus

From humble beginnings come great things.

A simple vegetable curry served with fresh rotis (Indian flatbread) is a typical lunch in a Gujarati home. This sort of humble food is deeply rooted in my humble beginnings. And though, now, things may have changed on the outside, at heart, nothing has, and this simple Gujarati girl still craves these simple yet delicious curries. I cook them not only to satisfy my own cravings but to ensure that I can at least pass this portion of my heritage to my Canadian born, half-Indian children.indian-spiced cabbage with tomatoes and green peas | conifères & feuillus; indian cabbage curry; cabbage tomatoe and green peas

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basil pesto

classic basil pesto recipe; conifères et feuillus

Following the light of the sun, we left the Old World.  -Christopher Columbus

Pesto is a sauce of the Old World. It’s also simplicity at its best. Its name comes from the method used to prepare it: by pounding using a mortar and pestle. Okay, so perhaps the use of a mortar and pestle does not exactly conjure up the notion of simplicity when we can use a blender instead. Which ever method you use, 4 ingredients later, you end up with Italy’s most prized sauce.classic basil pesto | conifères et feuillus
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