I was impressed by the new array of local mushrooms on display at P.A yesterday, and couldn’t pass up these gorgeous Quebec mushrooms. I choose the peas after being inspired by a client that I’d met at Atwater market the day before, who was hunting down these green peas to use in her weekly menu plan.
This is my ‘vegan-version’ of a traditional French dish of cooked marrow served in the bone with toasted bread. I like the way bone marrow looks on the plate, very sculptural, so I wanted to create a plant-based version that didn’t use animal bones. I’m a major fan of hearts of palm, and the idea to use hearts of palm as bone marrow made perfect sense aesthetically in my mind, but I really wasn’t sure if the ingredient would taste good in this application. I was pleased with the final result, and finished the palm marrows pretty quickly-always a good sign.
This dessert was inspired by the mango & sticky rice Thai dessert that is a staple in Thailand, a dish I never got sick of eating while living there. Everyone makes a slightly different version, but my favourite was May Kaidee’s mango-sticky rice, which was garnished with fresh coconut shavings and sesame seeds. Last night one of my closest friends Emilia, who happens to be a fantastic cook + gluten-free baker, had myself and some others over for dinner. I was excited to share this dessert as my contribution to the meal, and was overjoyed when my friends ate-it-up!
A stunning bunch of greens caught my eye at P.A supermarket and it instantly became the inspiration for my lunch. This dish is a riff on a peasant-style Italian soup with swiss chard and white beans. However after a long, cold winter living on soup, I decided to modify the dish to suit the spring season. I often advocate adding more green leafy veggies to ones diet, being some of the most nutrient-dense foods on earth. This is a good example of a recipe I would suggest to somebody who finds it difficult to get their daily greens in!
Right now you can find local Quebec-grown cauliflower at grocery stores call over the city so it’s a great opportunity to get into some cauli dishes. This seemingly humble vegetable is a actually SUPER nutritious! part of the cruciferous vegetables family, cauliflower has been found to lower your risk of cancer, due to it’s high levels of glucosinolates (sulfur-containing compounds that give cauliflower its pungent smell and flavor).