My whole food plant-based version of smoked salmon and cream cheese, featuring carrots and silken tofu! This light and tasty healthy snack, or appetizer provides a balance of fiber-rich complex carbohydrates, plant-based protein, vitamins, minerals, and antioxidants. It is also simple and easy to prepare! The shaved carrot ‘lox’ requires a quick marinade, using hickory liquid smoke, fresh lemon juice, salt and pepper. This mixture tenderizes the root vegetable, and provides a smoky, briny flavor. The soft silken tofu is blended in a food processor with ‘cheesy’ nutritional-yeast, and umami-rich white miso – offering a smooth and savory schmear. Mary’s crackers serves as the base of this recipe, made from a handful of wholesome, nutritious ingredients – this is one of the few packaged products I recommend. However, one can also use another whole grain, unrefined cracker or bread instead. Classically paired with ‘smoked salmon’, the fresh dill is an important component to this recipe (not just garnish), as it brightens the dish and brings all the flavors together!
Grateful for the opportunity to be participating at the Marché de mai // May Market! I’ll be discussing a whole-food, plant-based diet and its benefits on human health and the environment. There will be a Q&A period after the presentation, so I welcome you to join the conversation! Taking place on Saturday May 14th between 1:00 pm and 2:15pm, at Esplanade: 6750, avenue de l’Espanade, #102, in Montreal’s Mile-Ex.
Red Orach Farm is a 2-Acre organic vegetable farm located one-hour outside of Montreal. Run by my friend, farmer Nick Kuepfer, and owned by Kiva Stimac and Mauro Pezzente, of Montreal’s fantastic restaurants/venues Casa Del Popolo, La Sala Rossa, La Vitrola, and Popolo press. Nick grows a variety of organic heirloom vegetables, herbs, and mushrooms, providing a number of the city’s chefs with high quality produce. He also offers an annual CSA program (Community Supported Agriculture), delivering Farmers’ baskets to your door each week, from June to August. I had the pleasure of spending a day at Farm Red Orach, and learned a great deal about sustainable agriculture. In conjunction with my visit, I interviewed Nick about his personal experience being a small-scale organic farmer in Quebec, and am happy to share these insights with you!
One of the most powerful & positive things we can do to improve our environment, is to adopt a whole food, plant-based diet. This does not necessarily mean vegan/vegetarian, it means eating mostly plants and less animal products. This dietary approach not only benefits human health, but is also much less exhaustive of precious natural […]
Restaurant Maïs is a 2-year old Mexican style restaurant in Montreal’s Mile-End, run by chefs & co-proprietors Will Cody, Gil Macnutt, and Dave Schmidt. Maïs is a special and unique restaurant in that is has it’s own rooftop garden, from which some of their summer produce is derived. When I learned about Maïs’ food growing project, I was inspired to visit the urban garden and document the activity! My friend Will Cody, the head grower at Maïs’ garden, generously agreed to let me shadow him around the rooftop over the last few months, to observe the gradual growth of his edible plants.
This warm salad was inspired by the beautiful locally grown turnips and Asparagus that are now available. Turnips are a root brassica, a sub-member of the brassica family that also includes radish, rutabaga, horseradish, wasabi root, and kohlrabi.
Pallet gardens are a brilliant way to grow a large quantity of plants in a small space, given its vertical framework. Being that I have a narrow balcony to use for gardening, I was excited about the potential of this wooden shipping pallet! My mother, an avid gardener, kindly helped me refurbish the simple pallet into a lovely herb garden. Discarded pallets can be found all over the city and I found mine in an alleyway. Using geotextile fabric from the good people at Montreal’s Urban Seedling, we staple gunned pockets of material between the wooden slats for the plants to grow. Finally, I rested the pallet on two old wooden wine boxes filled with more herbs. This was the first planting phase as I plan to add more herbs into the empty sections, to take full advantage of the pallet’s growing capability.
This comprehensive and accessible video explains the differences between large-scale conventional agriculture vs. small-scale organic agriculture, helping dispel the myth that industrial agriculture is necessary to feed the world. Understanding where our food comes from and how the agricultural industry works (or doesn’t work) allows us to make healthier, more environmentally-friendly choices as consumers each day. We can choose to support a more equitable and sustainable food system by purchasing local, organic or small-scale produced food as well as adopting a plant-based diet, low in animal products-which have the highest eco-footprint. We can also be mindful of buying direct or fair trade speciality items like coffee, tea, and dark chocolate that are grown in accordance with sustainable practices. Considering these factors is part of a holistically-healthy diet and life!
Making the Connection is a beautifully shot 30 minute film exploring the plant-based diet and lifestyle, showing how healthy food can benefit not only our health but the health of the environment. The film features chefs, farmers, a dietician, an MP, an athlete, environmental groups and poet Benjamin Zephaniah who all advocate a plant-based diet. […]
Alter Eco co-founders, Tristan Lecomte in France, Mathieu Senard, Edouard Rollet and Ilse Keijzer were trained in business but remain activists at heart. Before starting Alter Eco over a decade ago, they had experienced first-hand both profit-driven multinationals and on-the-ground NGOs.