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!
Continue reading “chocolate almond truffles”
The last faded autumn leaflet hangs from a frozen branch, just a short fall from the tree to winter. ~ Terri Guillemets
In a wink of an eye, the last month of the year is here. At the beginning of the year, a year always seems like a long period of time but once December arrives, we can’t help but wonder where did the time go as we busy ourselves with the festivities of the season and the closing of yet another year.
Continue reading “vegan chocolate almond cookies”
The tomato-eggplant combination is a mighty good one. That would explain why just about every corner of the globe has its version of a dish featuring this combination. While I love this combination in every version, the one that I make most often is this Indian curry.
Continue reading “spicy tomato & eggplant curry”
This time of the year always gets me excited. Yes, there’s my birthday and the wisdom that comes with it but I think it has more to do with the allure of watching the city landscape transform after a long, cold winter. Almost overnight, lawns transform to lush green (except my lawn of course!), dormant buds burst open into gorgeous blossoms and birdsong fills the air. It’s also the time of the year when we sow seeds and reclaim our urban gardens. Of all the garden space and pots that we have in our backyard, five pots are always set aside solely for basil seeds. And though that promises a healthy supply of basil in the coming months, at the present moment making pesto requires some creativity. Kale, as it turns out, makes a great substitute. Continue reading “kale pesto”
We do not inherit the earth from our ancestors; we borrow it from our children. -Indigenous wisdom
When we first moved to Canada in the 70s, we lived in the eclectic neighbourhood of Mile End in Montréal, home already to successive waves of new immigrants who had come before us. In a way, our first neighbourhood was a fairly good representation of the population of the country at large and a pretty good place to start new roots. However, of all the other people who had settled here before us, the people with whom my parents identified most with were not immigrants at all.
Continue reading “common ground & vegan baked beans (fèves au lard)”
Things turn out best for the people who make the best of the way things turn out. -John Wooden
Remember my recipe for homemade chocolate hazelnut spread? Well, one day, it turned into these. How you ask?
Continue reading “vegan chocolate & hazelnut truffles”
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!
Continue reading “toum, a middle eastern garlic sauce”