Ah, potato salad – a staple on the North American picnic menu. This dish is appealing because of its rich and creamy good looks, but is notorious for its excessive use of eggs. Here’s a fresh take on the ol’ potato salad. An egg-free mayonnaise base adds the creaminess while losing the eggs, the cholesterol, and [...]
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 (2 votes, average: 5.00 out of 5)Behold! A vegan mac and cheese dish and will satisfy even the most discriminating devotees of the more traditional, blue and yellow boxed version. The best part? It’s nearly just as quick to whip up and packs a satisfying cheesy, rich flavour punch, sans the dairy. Save the old box for a rainy day, or when [...]  (2 votes, average: 4.50 out of 5) Photo by Geoff Peters Panna cotta is a smooth, creamy Italian custard-type dessert that literally translates as “cooked cream” in English, which to me sounds as charming as a boiled onion. Thanks English. This fine dessert is traditionally made with sugar, vanilla, cream, and gelatin as it’s binding and gelling agent. If you’re trying to reduce your consumption of animal products, you might consider avoiding the typical gelatin as it’s made from collagen that’s been extracted from by-products of the meat industry. That’s right friends, Jell-o is actually wiggly, jiggly, colourful blobs of animal. Luckily, there a few great plant-based gelling agents such as agar agar, derived from the cell walls of a red algae. Agar agar sets faster and at a higher temperature than animal gelatin, which translates to me as less waiting time ‘till dessert. Fancy, big box health food markets will carry it, but I recommend you look it at Asian food markets first, it’s way cheaper as it’s commonly used in Thai and Vietnamese sweets. Here’s my take on a vanilla bean vegan panna cotta, while not true to its Italian heritage of using cream, it’s still kick-ass awesome and kinder to your ol’ belly. Click here for printable, PDF copy of the recipe. (2 votes, average: 4.50 out of 5) Photo by Geoff Peters This delicious soup hits all four corners of your taste buds, kind of like being kicked in the mouth by a seasoned muay thai fighter. Zing! You can find Thai curry paste in most Asian markets; it’s simply a fragrant concentrate of all the quintessential Thai flavours like dried chilli, garlic, lemon grass, galangal and keffir lime. Red Thai curry paste adds some real heat to this soup so if you’re a heat-o-phobe than I’d suggest you half the amount of paste used. Click here for a printable, PDF copy of the recipe. Continue reading Muay Thai Tofu Soup  (1 votes, average: 3.00 out of 5)My friend Marcus from Eat Raw Vegan is a raw foodie with a passion for health and happiness. He made some remarkable raw vegan brownies topped with shredded coconut, and damn they were good (times two). His brownies were so good in fact that I’ve made them a few times with a few modifications to cater [...] (1 votes, average: 5.00 out of 5)Click here for a printable, PDF copy of [...] (1 votes, average: 4.00 out of 5)I was on a quest to find the best focaccia recipe for my Most Egg-cellent Focaccia Sandwich, but many of the recipes I tried didn’t give me the olive-y, chewy bread with the crisp, awesome-licious crust I was looking for. Until huzzah! I came across a recipe for focaccia from an old copy of Cooks Illustrated. [...] (1 votes, average: 4.00 out of 5)Early in January, I went on a road trip down to Portland, Oregon, one of my favourite places to visit in the ol’ U.S. of A. While en route, we stopped in Seattle for a day. I find Seattle to be pretty similar to my ‘hood, its sister city, Vancouver BC. They share the same dreary skies, unfair amount of precipitation, and love for an overpriced cup of joe. They also share an exciting food scene, with more and more residents feeling hungry for good, locally-sourced food. We hit up the Pike Place Market for breakfast and while maneuvering through the busyness of the hungry morning crowd, we found a little sandwich joint called Sisters European Snacks, tucked away in Post Alley. They offer an assortment of amazing grilled focaccia sandwiches stuffed with hearty deliciousness like avocados, eggplants, cheese, and eggs. I had the aptly named “Eggspensive” sandwich, an arrangement of avocado, alfalfa sprouts, provolone cheese, and a fried egg, all sandwiched in between two slices of grilled focaccia bread. Best sandwich ever. EVER!  Sisters European Snacks - Photo by Geoff Peters This sandwich was permanently filed in my brain - under awesome. When I got home, knowing I could never justify driving to Seattle for a sandwich run during my lunch break, I decided to make my own variant of the “Eggspensive”. |
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