Spiced Roasted Vegetable Lentil Salad with Arugula & Walnuts.

One of the complete-meal salads I served at Osheaga music festival and YUL eat festival this past summer! A nutritionally balanced whole food plant-based dish, that offers protein-packed lentils, vitamin/mineral-rich vegetables (including leafy greens!) and heart-healthy unsaturated fats – in the form of walnuts and tahini. I boosted the flavor and healthfulness of this salad […]

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Lentil & Zucchini Stuffed Vine Leaves.

Traditional stuffed vine leaves aka dolmades, are a delicious treat, usually filled with rice, herbs and plenty of olive oil. Having the vine leaves kicking around in my fridge from a previous cold preparation, I wanted to use them in a warm dish that could serve as a complete meal. The result is a cross between dolmades and cabbage rolls, with the briny vine leaves and salty preserved lemon adding lots of flavour.

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Precious Preserved Lemons.

Preserved lemon aka pickle lemon, l’hamd marakad, or citron confit as its known in Morocco, makes a flavourful, healthy addition to a variety of recipes. Known famously for its use in North African dishes like tajine, preserved lemon is also part of Indian, Sri Lankan, Cambodian, Italian and even Russian food cultures.

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