June 28, 2012 § 1 Comment
Last weekend I went to the annual Greek Days celebration on West Broadway in Vancouver. I mark the yearly event on my calendar and save my appetite for the delicious goodies that are for sale. As the years have gone by, there has been a huge increase in vegetarian options available. Last year, I tried the veggie gyros which was a disappointment so I decided to start my culinary pilgrimage at the Malaysian restaurant, the Banana Leaf. The had two vegetarian options: the roti canai ($2.75) and vegetable spring rolls ($2.75/2 pieces), so I bought both. They were both delicious though a little hard to eat while standing up.
The next item on my agenda was dessert and specifically, the greek donuts loukoumades ($4).
These golf ball sized pastries are made fresh and fried right on the side of the street. When they turn golden brown in colour, they are placed into a colander to allow the excess oil to drain.
Next, they are gently rolled and bobbed in a sweet sugar syrup.
When you order your donuts, they are scooped into a container and sprinkled with roasted sesame seeds. Each bite of the donut was heaven. The donut was not too doughy nor too sweet and the sesame seeds added a nice savoury touch.
After I ate my donuts, I was quite full and continued on my journey. I tried a greek salad, ate some olives and drooled over another person’s greek fries. By the time I left, I was so full and surprised at all the number of veggie options that were available this year. Overall it was a great food adventure and next year I will go with a couple of companions so that I can try all the veggie items.
June 25, 2012 § 1 Comment
I love making personal pizzas and lately I’ve been using Indian naan bread for the crust. I get creative with the ingredients and try something different each time. For this recipe, I picked out vegetables that I had in my fridge and created this delicious pizza. The dill was amazing and added more flavour to the pizza.
1 piece of naan flatbread
2 tbsp (30 ml) pasta sauce
scant sea salt
freshly ground pepper (optional)
1 leaf swiss chard broken into 1 1/2 inch pieces
1 tbsp (15 ml) diced pepper
1 tbsp (15 ml) diced tomatoes
2 green olives sliced
1 tsp (5 ml) roughly chopped cilantro
1 tsp (5 ml) roughly chopped dill (optional)
grated cheese (optional)
1. Place the naan on a baking tray and add the ingredients in the order listed above.
2. Bake the flatbread pizza in the oven at 350 degrees F for 10 mins until the cheese has melted.
June 18, 2012 § 4 Comments
This weekend at the farmers market I picked up a forest mushroom pate by Pate Pastiche. Their vegan pate, made from whole grains and seeds is delicious on sandwiches. The forest mushroom pate is slightly smokey and topped with herbs including long stalks of rosemary. For lunch, I made a sandwich on the Bread Affairs organic baguette, which I dressed with olive oil and topped it with fresh slices of tomato and pea shoots.
slices of forest mushroom pate by Pate Pastiche
thinly sliced tomatoes
1. Slice the baguette in half and lightly toast.
2. Lightly drizzle olive oil on the baguette.
3. Place tomatoes and pea shoots on one half and place the pate on the other half and enjoy.
June 12, 2012 § Leave a comment
This Saturday June 16, 2012, the Vancouver farmers’ market starts up their market kitchen at the Trout Lake market. Join chef Karen Barnaby from the Fish House Restaurant in Stanley Park who will cook up a dish using fresh local ingredients from the market. After the demo, you can pick up the ingredients from the market and recreate the meal at home.
The farmers market kitchen features high-profile Vancouver chefs and the demos are scheduled every month until October. Be sure to write down the dates on your calendar so you don’t miss your favourite chef. The other chefs scheduled are Ned Bell from the Four Seasons on July 21, Andrea Carlson from Burdock & Co on Aug 18, Angus An from Maenam on Sept 22, and Quang Dang from West on Oct 20, 2012.
June 9, 2012 § 1 Comment
Adding a dash of freshly ground cardamom to your morning coffee, adds spice to your routine while the fragrant smell of cardamom awakens the senses. For each cup of coffee, add roughly 3 pods of freshly ground cardamom to the coffee grinds before brewing. Depending on your brewing method and machine, you may need to adjust the amount of cardamom that you use. Pour the brewed coffee into your cup and add milk and sugar as you normally do.