adventures in trying to get full.
Next up: Moroccan-inspired couscous, or to be more exact, Ottolenghi-inspired couscous. Besides having written several truly gorgeous and inspiring cookbooks, Yotam Ottolenghi runs several restaurants in London, UK, that venerate vegetables and tastes that reflect his Middle Eastern upbringing. This recipe is based off of the “Ultimate Winter Couscous” in his book, Plenty. It was part of …
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I just finished cooking for 21 students at a weekend meditation silent retreat that was led by my yoga teacher, Jonathan Austman! It was a great honour to nourish people as they dedicated themselves to their practice. All the food was vegetarian (actually it was mostly vegan), and made according to Ayurvedic principles. Some students may …
This summer, Longer Hollow Legs and I took a 6-week road trip through our homeland. We camped every night (except for two – we desperately needed showers) and it was so lovely to see our beautiful country up close. Canada is so diverse: from prairies to mountains to glaciers to the tundra, there is so much …
It would appear that I like to variate on a theme. After all the jollies I got from making raw veggie seaweed wraps, I decided to try another version, but this time make it a little heartier. I give you peanut butter chicken spinach seaweed wraps. Yeah. Yeah! The rice is instant brown rice (sacrilege!) …
There is something so right about a pizza that is too large for its plate. This one is covered in old cheddar, parmesan, mushrooms, pickled artichokes, and slices of tomatoes. Yum!
Maybe the dairy is clouding my brain, but I don’t think I’ll ever buy ice cream from the grocery store again. It is so easy and so gratifying to make ice cream from scratch – I think it’s one of the great secret pleasures of life. And you don’t need an ice cream maker. Last …
Hot summer days (and even the not so hot ones) beg for light, easy to digest meals: a sense of freshness and clarity is what I seek when I push myself away from the table. So when I remembered the idea of using seaweed as a wrap, I set to work: to start, I began sprouting some …
I’m not sure what’s sexier: a laser thermometer, or cooking food without reaching a boiling temperature. Hm…. The other week I tried cooking chicken breast using the sous vide method – that is, under vacuum. If food is under vacuum, then the cooking temperature doesn’t have to be as high for the food to …
We are attempting to grow organic baby salad mix from seed in an old wooden drawer that has been propped up on our apartment window sill. So far, little tendrils have shot up! Here’s to hoping that they continue to flourish so we can have some truly local salads this summer!
While some people peep into their friends’ medicine cabinets to develop an overgeneralized conclusion of the owners’ character, I peep into their freezers. When we first started dating, Longer Hollow Legs had a steady supply of frozen pizzas occupying the frosty depths of his ice box. How this is a reflection of his psyche I do …