These after late dinner mints are a Mouthwatering Vegan dessert. (Miriam Sorrell)
With drool-worthy images accompanying recipes for sweet potato moussaka, tandoori kofta masala, lemon poppy seed cheesecake, and more, Mouthwatering Vegan is aptly titled. Miriam Sorrell, the Malta-based blogger behind Mouthwatering Vegan Recipes, authored this 304-page cookbook, which is influenced by her Mediterranean roots and years living in England.
Subtitled “Over 130 Irresistible Recipes for Everyone”, Mouthwatering Vegan was published this month by Random House of Canada under its Appetite by Random House imprint. The book’s eight recipe chapters cover breakfast, juices, and smoothies; appetizers and sides; soups and salads; pasta, pizza, and burgers; curries; mains; desserts, cakes, and treats; and cheeses and dairy alternatives. Continue reading →
Adam Hart calls kale the “Queen of Green”. (Nick Sopczak)
Is it just me, or are they putting too much crap on kale chips these days? I’ll take the lightly seasoned stuff from home or a raw café over the packaged “Texas BBQ” version any day.
Anyway, if you’re into dehydrating veggies and want to get a little fancy, you’ll find a recipe for barbecue kale ribs at the end of this post. It’s just one of the recipes in The Power of Food, the new cookbook by Squamish-based healthy living speaker Adam Hart. Subtitled “100 Essential Recipes for Abundant Health and Happiness”, the 200-page book was published this month by Whitecap Books and features vibrant food photography by Nick Sopczak. Continue reading →
This rich and decadent grilled cheese sandwich is guaranteed to satisfy. (Stephen Hui)
To celebrate our son turning six months old, we had a little half-birthday party for which I made a couple kinds of “fancy pants” grilled cheese sandwiches. This is one of the sandwiches I created.
The bread I used is made by a local bakery called Terra Breads, and it’s likely difficult to get outside of Vancouver. If you can’t find a rustic-style bread with dried fruit, a good-quality sourdough bread will work just as well. And if you can’t find fig jam, try using a pear or apricot jam instead.