5 posts tagged with “vegetarian”

  • Bragging right: Buckwheat noodle salad with winter vegetables

    My knife skills have never provided me with any kind of bragging right.

    I watch with envy cooking shows where the star chef slices and dices an onion at an unhesitating pace and with laser precision. In the time it takes them to do that, I may have peeled and cut that allium in half.

    I chalk it up to being left-handed. Us southpaws tend to be more accident prone, processing our world and how to do things within it in a backward way thanks to our dexterity. I’d love to nail that all-important knife-rocking motion that a cooking instructor tried to teach me, and do it quickly, but I’m certain it would come at the expense of a few fingers. So while I use my snazzy Victorinox chef’s knife with pride, I realize it’s a blade unfulfilled. It also might be mocking me, ever so slightly.

    Continue reading

    Labels , , , , , , , , , , , , , ,
    Category Recipes

    FacebookTwitterGoogle+Pinterest

  • Peach Tree
  • One, two, eat tofu (cheeseburgers)

    Barbecued tofu burger with cheddar and arugula.

    When I was in Grade 4, I made up a skipping rhyme about tofu for a creative writing assignment.

    Growing up in what was then a very German Kitchener, no one in my class knew what tofu was. I had the unfortunate experience of trying the stuff when my mom brought some home from a night course she was taking at OISE for her master’s degree. Her professor was a hippie who treated his students to a vegan meal at the end of the term. My mom got the leftovers. 

    Among them was tofu and seaweed stew, which made my nose wrinkle. I had never heard of tofu and seaweed conjured images of the slimy stuff that harboured all kinds of mysterious underwater life in the lake at our cottage. Continue reading

    Labels , , , , , , , , , ,
    Category Reviews

    FacebookTwitterGoogle+Pinterest

  • Peach Tree
  • Silver maples, golden dreams and Tokyo caviar

    Tokyo caviar is an Asian-inspired spin on Texas caviar.

    It seems whenever I manage to get one vegetable in my possession in check, I turn around to find another has multiplied like fruit flies on yesterday’s nectarine.

    The latest case of abundance came compliments of edamame from my CSA. I was in awe just a little a bit when I found a bag of fresh soybeans nestled among the tomatoes, herbs, peppers, dragon tongue beans, lettuce and ground cherries that Linda managed to squeeze into my basket a few weeks ago. I mean, fresh edamame grown right here in Niagara? Beats the way one usually finds these guys when not ordering them at an all-you-can-eat sushi joint: in the freezer at the grocery store.

    Problem was, what started as one small bag that I had pledged to get to as soon as those pesky zukes and cukes were off my plate and in my belly had clearly become a case of manifest destiny in my fridge.

    And so my attention, once devoted to the overwhelming zucchini and cucumber, switched to the growing mounds of hairy green pods filled with sweet spring green (thank you Laurentian pencil crayon set for that reference) soybeans. It was up to me to keep their population in check and so I set out to fix the problem like a gourmet Bob Barker. Continue reading

    Labels , , , , , , , , , ,
    Category Recipes

    FacebookTwitterGoogle+Pinterest

  • Peach Tree
  • Sip, savour and help keep a popular Niagara event going

    Cookbook author John Schlimm will be in St. Catharines this weekend as part of a sold-out fundraiser for Niagara VegFest at the Niagara Artists' Centre. His latest cookbook, The Cheesy Vegan, offers simple cruelty-free ways to eat the world's ultimate comfort food. Photo source: American Library Association

    Vegan food.

    For whatever reason, those two words can make the most ardent omnivore shudder. Or become defensive.

    Take it from this undisciplined vegetarian who has, over the past eight years, had her meals scrutinized by skeptics and critics alike.

    Vegan food is no oxymoron, omnivores. Some of my most memorable and satisfying meals have been entirely plant-based, and, as an added bonus, guilt-free.

    For the past two years, two St. Catharines women have been working hard to show people the merits of adopting a plant-based diet or at least making less room on their plates for meat, dairy and other animal products.

    Keri Cronin and Laurie Morrison founded Niagara VegFest in an effort to educate those hungry to try out more mindful eating, and their efforts have been devoured by the thousands that have attended VegFest in the two years it has run.

    But Cronin and Morrison, who became inspired to start the festival in 2012 after hearing about similar events in the U.S., need some help to ensure VegFest remains a free event that attracts the who’s who of vegan and vegetarian cooking and eating.
    Continue reading

    Labels , , , , , , , , ,

    FacebookTwitterGoogle+Pinterest