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wild mushroom parcels
I got a new cookbook the other day that I’m very excited about. It’s called Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi. The author, Yotam Ottolenghi, is not veg or vegan but has a deep...
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olive panko and garlic stuffed tomatoes
I mentioned in my mushroom parcel recipe that the inspiration for those little parcels of delight was from a new cookbook that I’m loving! called Plenty. Here’s another one. This could be a side-dish,...
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spicy moroccan carrots
Never underestimate root vegetables for their taste, colour, nutritional value, and longevity. Take carrots for instance. They are delicious; they come in orange, yellow, purple, red, and white; they...
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rosemary tomato skewers
These couldn’t be simpler, or more colourful and flavourful. They are a wonderful accompaniment to a holiday meal, especially with the pungency of rosemary which is welcome at any Christmas table of...
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tomato cumin rice
I was asked the other day about my favourite side dishes and thought I would add a few of our staples to vgourmet.ca. I was asked by mostly parents on the run, trying to figure out how to put a...
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sesame kale
This is a completely versatile side dish that takes no time to make, boosts the nutritional content of your dinner significantly, goes with anything, and is surprisingly addictive. After meals are...
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stuffed zucchini blossoms
Wendall Barry – a brilliant author/poet/thinker – wrote “We live the given life, not the planned.” Today I must agree. What I had planned was a vegan clafouti with carefully researched options and...
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thanksgiving stuffing with sage and walnuts
Today is Thanksgiving Day and I’m making this stuffing in honour of all that I’m thankful for. Thankful? Let me count the ways: fall’s bounty; the healing power of herbs; collective flavours that are...
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asian brussels sprouts with mushrooms and shallots
We had a potluck dinner at my parents’ house the other day for my dad’s birthday. My sister was organizing it and decided to make sweet and sour tofu stir-fry as one of the main dishes; she asked me...
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green couscous
Today I’m honouring healing, comfort, and simplicity. 3 words I will hold throughout the day. As the buddhist munks at Tassajara say “There is something very mysterious that happens when attentive...
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grilled brussels sprouts
Brussels sprouts, as we know them now, were grown possibly as early as the 13th century in what is now Belgium. They say that before that, the forerunners to modern Brussels sprouts were likely...
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smokey za’atar delicata squash
Delicata squash, also known as peanut squash, bohemian squash, or sweet potato squash, is a wonderful simple side dish because it is easy to clean, easy to cut, easy to prep, and you can eat the skin....
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mustard roasted brussels sprouts
We’ve featured brussels sprouts on v:gourmet before. Grilled brussels sprouts with a thyme lemon dipping sauce. Roasted brussels sprouts with shallots and shitake. And we highlight George’s amazing...
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