All posts filed under: Dressings, Dips and Preserves

vegan holiday platter dips and crackers

holiday veg platter and three dips

So obviously now that Halloween has passed and many of us have seen snow (or at least sub zero temps), that means it’s time to start thinking about the holidays! American Thanksgiving is here and Hanukkah and Christmas are not far behind. We are planning a Chrismukkah dinner this year, or rather TWO.. one for friends, and one for family. I’m getting all Seth Cohen about this and planning for the best Chrismukkah ever so that our house becomes an intermingling of candy canes and challah, stockings and sufganiyot, gelt and gingerbread, lights and latkes! Luke’s family isn’t religious so we are approaching the Hanukkah portion as more of a cultural celebration, and encouraging his relatives to bring items and stories to share about Hanukkahs gone-by. I’m excited to make foods that evoke memories for his older relatives, and perhaps start a new tradition of Chrismukkah dinner celebrating a mix of holiday rituals with family! Even though Christmas itself it still over a month away (barely), the holiday parties will soon start to happen, and …

fennel spelt salad strawberry vinaigrette

fennel spelt salad with strawberry black pepper vinaigrette

So there’s been a bit of a lapse since my last post.. and as I looked at the published date, I thought, a month? How did that even happen? It doesn’t really feel like we’ve even done much and then I look at my calendar and realize we’re sitting on August’s doorstep. Our summer seems to be flying by with a string of occasional weekends away (day trips to the county, cottaging and camping), dinner and drinks with friends, hanging out with family, and trying to spend time outside while the good weather lasts. I had a list (somewhere) of all the things I wanted us to do this summer. I always feel this burst of motivation to be more sociable and participate in more stuff in the summer, since we spend so much of the year bundled up inside. As we transition from July to August, I’ve been thinking about how these dreamy summer days are fleeting and that we haven’t checked enough things off of my list. Partially because we live in a …

vegan bagel fattoush with fava beans

everything bagel fattoush with fava beans

As a result of our continued eagerness to spend time outside, we grilled our dinner on the deck one night last week, each wrapped in a blanket huddled next to the BBQ. The weather here hasn’t been terribly chilly, but after spending so much time soaking up the sun on vacation I became accustomed to walking around in birks and shorts, no sweaters in sight. I can’t wait to sit on the deck with a cold radler, eat dinner straight off the grill, and relax while the warm sun fades to dusk and my new twinkly patio lights blend in with the starry night.

spelt collard roll with roasted red pepper sauce

spelt collard rolls with roasted red pepper sauce

Lately I’ve been getting my dose of world news from an unexpected place: the gym. I’ve been trying to get into running, so a couple days a week I find myself running in place staring at a TV (best case: watching the CBC, worse case: watching one of apparently a million poker tours). Throughout the process of piecing together the headlines, sublines, and closed captioning, I’ve become increasingly aware of my minor outbursts while watching the news. And by outbursts, I mean the occasional gasp or very audible “UGH” in disbelief at whatever asinine views or proposals the Trump administration is presenting that day. His plan to better fund the Department of National Defence (aka build the border wall) in his just-released budget means drastic cuts across the board, most significantly to the Environmental Protection Agency. His budget chief said that climate change efforts are a waste of time. A WASTE OF TIME YOU GUYS. The whole thing is so infuriating, and yet I keep moving. I guess the anger pumps my blood faster and propels …

warm winter salad with apple cider dressing

warm winter salad with apple cider dressing

Happy Thursday! This hearty winter salad is a pretty great compromise to any healthy resolutions you might have made a couple weeks ago. It’s got your servings of veg covered as well as a bit of bread and cheese (#balance) so you can feel virtuous about starting the new year off right, while not feeling entirely limited to green juices (but if you thrive on those, more power to ya). Particularly in the dark days of winter, I think we could all benefit from a little more colour in our meals on occasion: not only from the wide array of vitamins and minerals, but also to brighten our spirits because we still have a lot of winter ahead of us. Fortunately even winter produce provides an enticing colour spectrum, from red and yellow beets, orange-hued squashes, vividly purple cabbages, deep green brussels sprouts and kale. I think it’s good to find a balance between the bright, energizing foods as well as the simple home-y staples like oatmeal, rice bowls, and good bread. I’ve ramped up …

whole wheat no knead bread with chestnut jam

no knead whole wheat bread + vanilla chestnut jam

This has been my go to bread while I have been without a sourdough starter (somehow mine ended up in the cupboard instead of the fridge, RIP). It’s almost entirely whole wheat, but it tastes surprisingly sweet due to a recent addition to my pantry: white whole wheat flour. White whole wheat flour IS 100% whole wheat, so don’t let the name fool you. The whole wheat you’re probably used to seeing in the grocery store is made from red wheat, which has a darker colour and stronger flavour. White whole wheat flour is made from white wheat, which is lighter and much milder. I tried chestnut jam for the first time when I was in France WWOOFing on an organic farm last month. Since they grew their own chestnuts, their confiture de marron was homemade and a staple on the breakfast table each day. I slathered it onto my bread and stirred it into my porridge, so taken by the earthiness and subtle sweetness of this spread. I knew I needed to make it when I got home. …

vegan and gluten free moroccan hummus

moroccan style hummus

Hummus seems like one of those straightforward things that doesn’t require a recipe. And I agree… for the most part. I like to think of this as less of a recipe and more of a guide, with a couple tips and tricks to lead you to your best hummus yet. So you want to serve a hummus that doesn’t get neglected with the crudites? The first step is ridding it of the skins: they are the biggest obstacle in achieving that super smooth texture. The trick? Cooking the chickpeas from scratch with a bit of baking soda makes the skins separate really easily from the pea. I learned this method from Yotam Ottolenghi, whose cookbook Jerusalem is frequently in use in our house. Besides the spectacular food, the book is full of interesting stories about food and culture in Israel. It makes me want to visit the country, even if just to eat at a hummuseria or two (yeah, a restaurant dedicated to making hummus, FREAKING SIGN ME UP). The second step to your best hummus …