Tiger Salad

When we were in Vancouver, we hit up a lot of coffee places. but we didn't always have time to eat at all those raved-about restaurants. We did make a list, but sometimes, stuff got in the way. Lunch was more often than not, peanut butter and banana sandwiches eaten during a long out-of-city hike or biking trip, and breakfast was usually cereal with a healthy helping of local berries purchased at a farmer's market. Dinner, well, that was where we got to experiment a little. But sometimes, we were just too exhausted. We sometimes ate take-out or walked a couple blocks and ate at a little Asian-style cafe, and once, we were so tired that we *gasp* ordered pizza.

Buuuuuuuuut, we did get to go out a bit and when we did, it was usually quite awesome. One of my favourite places that we ate at in Vancouver, was from a food truck called Le Tigre. We sampled almost all of the menu, including a pulled pork bao, popcorn chicken, crispy, lemony-parmesany brussels sprouts and cauliflower, amazingly addictive roasted beet fries and the most refreshing, filling, flavourful quinoa salad ever.

This quinoa salad was amazing. First, not only did it have quinoa, but there was brown and wild rice thrown into the mix, along with sweet roasted carrots and parsnips, crunchy cabbage, lots of fresh mint and a rich, tangy miso dressing. Since discovering the joys of miso not so long ago, I had to try making this salad at home.

My version is summered up a bit. I used roasted yellow zucchini and eggplant, some thinly sliced celery for a big crunch, and some left over blanched green beans, just because. I threw in lots of fresh mint and also a big hit of purple basil. And the dressing .. oh the dressing. Just a few teaspoons of white miso and big juicy lemon, but oh, the flavour was so big and bold. Because the miso is so intense there's no salt added to the rest of the salad, just a few big grinds of black pepper. And don't worry if the dressing tastes a little too zippy and salty when you try it -- all that lovely rice and quinoa soaks it all up. And while this salad isn't an exact replica of the one we ate from the truck, sitting by the Lonsdale quay and enjoying a perfect evening after hiking all day, it's pretty darn satisfying in it's own right.

Quinoa Rice Salad with Roasted Summer Veggies
inspired by Le Tigre
makes 3-4 servings

For the roasted veggies:
1 large, yellow zucchini, diced
1 small eggplant, diced
1 tablespoon or so of olive oil

a few grinds of black pepper

1. In a large bowl, toss the veggies with the olive oil and black pepper. Spread them out on a making sheet.
2. Roast (oven on broil), tossing occasionally for about 15-20 minutes, until the veggies get nicely golden brown and tender.

While the veggies are roasting, make the rest of the salad:

1/4 cup of brown rice + 1/4 cup of wild rice + 1 cup of water
1/3 cup of quinoa + 2/3 cup of water
1 large stalk of celery, sliced thinly
a small handful of green beans, trimmed
2 teaspoons of white miso
juice of a lemon
lots of freshly ground black pepper
a big handful each of fresh mint and basil, chopped roughly

1. First, cook your grains. Mix together the brown and wild rice with 1 cup of water. Bring to a boil, then cover and turn down the heat. Cook for about 20 minutes, or until all the liquid is absorbed and the rice is tender. Same for the quinoa -- 1/3 cup of quinoa and 2/3 cup of water.

2. Blanch the green beans in water for about 2 minutes, or until they're tender. Cut them in half and put them in large bowl.

3. To the bowl, add in your cooked grains, roasted veggies, sliced celery and black pepper. Toss well.

4. Make your dressing! Carefully whisk together the miso and lemon juice until you get a creamy yummy sauce. Pour it over your salad and add the fresh herbs. Toss well and serve!

Memories of Matchstick

A few days before our trip to Vancouver, when I was in the midst of wrapping up another school year, my partner asked me "What are you most excited to do when we get to Vancouver?" In my foggy brain that was still focused on report cards and marking and cleaning up the classroom, I blurted out "Drink lots of good coffee." And so the search began.

With a few tips and a little research, we developed a little list of coffee shops we wanted to visit while in Vancouver. Although we didn't get to do all of them, we did sample a lot of coffee on our vacation. I had many many iced americanos and countless cups of drip coffee, along with quite a few coffee shop treats. One of the first (and favourite!) places to went to for coffee in Vancouver, was Matchstick. It seemed to pop up out of no where (there's a trend .. finding coffee shops when you least expect it!) while we were trekking downtown on our first day in Vancouver. And it was on the list!

 And we loved it. They roast their beans in many different varieties in house and bake all their goodies right on site. The coffee did not disappoint. The americanos and cappuccinos were smooth and flavourful and the many different varieties of drip coffee available are single-brewed to order. Although there were many many different treats to choose from, we were recommended to try to chocolate almond berry scone. 

Let me tell you about this scone: first, it's vegan (which I didn't even realize until the next day when I actually read the sign) and also, it's made with hearty, nutty spelt flour. It was a dense, flavourful kind of scone, oozing with dark chocolate chips and fresh raspberries and blackberries and I definitely tasted a distinct but not over-powering coconut flavour. It was perfect with our coffee and I made a note to myself to try to re-create it at home.

Check out my drink! It's a home-made iced chai soy latte! You freeze a concentrated chai tea in ice cube trays and add your milk of choice! Recipe here. But I cheated .. and just used chai tea bags instead of regular tea with whole spices.


My scones turned out a little bit lighter but tasted quite similiar. I was sure that Matchstick used coconut oil in their recipe, but seeing as I haven't jumped on the coconut oil craze just yet, I settle for coconut flavoured Earth Balance, which worked perfectly. Ground almonds, almond milk, spelt flour, vegan chocolate chips and of course, fresh-from-the-market raspberries are also in the mix. These scones were a perfect morning and afternoon treat and were gone in no time. I'm already planning a second batch ..


Vegan Chocolate Berry Scones
inspired by Matchstick
recipe adapted from Post Punk Kitchen
makes about 10 medium-sized scones

1/2 cup of ground almonds
1 cup of spelt flour
2 teaspoons of baking powder
1/4 cup of organic cane sugar
1/3 cup of coconut Earth Balance
1/2 cup of fresh raspberries
1/4 cup of vegan dark chocolate chips
1/4 cup of almond milk

1. In a large bowl, stir together the almonds, flour baking powder and sugar.

2. Add the Earth Balance and, with your fingers, rub the mixture together until you get a coarse mealy-textured mixture.

3. Add the berries, chocolate chips and almond milk. Gently stir the mixture until it comes together in a semi-sticky dough.

4. Drop 1/4 cup-sized mounds of dough on cookie tray and bake at 375 for about 15 minutes, or until the tops get nice and toasty brown.

5. Enjoy with your coffee.  Thanks, Matchstick!!

Obsessed with Brunch

I, like most other Torontonians am obsessed with brunch. I don't just mean brunch food -- I mean that act of going out or making brunch and enjoying it with people you love. We've had celebration brunch parties, cozy brunches at home with French-press coffee and goodies just purchased at the farmer's market, and we've had intimate, just-you-and-me best-friend hangouts over strong coffee, egg dishes and toast. Brunch is so much more than a meal -- it's a whole social event.

What was one of the first things I did when I got back to Toronto? Have brunch. And what was one of the first meals we had out when we started our Vancouver vacation? Yup. Brunch. We had cleverly arranged our Vancouver trip so that we'd be there at the same time as my best friend, who was there for a conference. And of course we had to have brunch. And there was no question as to where. We had both agreed when doing Vancouver brunch research, that it had to be the Wallflower, recommended by a very trusted source. And of course it was perfect. Nice, strong coffee, a friendly, chatty server, lots of good conversation and of course, awesome food.

My partner loves classic bacon-egg-hash-brown breakfasts (this one had the addition of a waffle!), and my best friend is partial to eggs Benedict (spiked with smoked salmon and cream cheese), but me, I'm usually a granola and yogurt kind of bruncher. Granola being absent from the menu, I tried their tofu hash special -- potatoes, peppers, onions, mushrooms, spinach and tofu, all messed up together into the one happy plate, served with toast. It was great, and I didn't miss granola at all.

After the heat wave passed and I could safely turn my oven on here in Toronto, I set about to re-create this beautiful breakfast hash -- for dinner!  The way I made it was super simple -- roast the veggies, quickly saute the tofu and spinach with a hit of ginger, and mix it all together. Yum! I don't have mushrooms in my version because I forgot to pick them up, but they would be lovely -- just slice and saute with the spinach and tofu. I also used beautiful purple potatoes which made this meal that much more special. Oh, and you can totally skip the ginger if that's not your thing, and use garlic instead.

Super simple, delicious, and memory-invoking .. ;) You could totally make this for brunch .. TODAY!

Tofu Veggie Hash
inspired by the Wallflower

I'm not putting measurements on this recipe, because, really, it's up to you when you're making hash. The dish that I was served at Wallflower was heavy on potatoes, and while I love potatoes, I chose to balance it out more when I made it at home. But it's totally up to you. Go for it!

red, yellow and orange peppers, cut into strips
new potatoes, cut into eighths (depending on the size of your potato .. make them the same size as the peppers)
onion, sliced thinly
firm tofu (mine was flavoured with herbs)
baby spinach
mushrooms, sliced thinly
ginger, minced
salt and pepper to taste
olive oil
chopped herbs, whatever you like -- I used green and red basil and parsley from my garden

1. First -- roast the veggies. Put the peppers, potatoes and onions in a large bowl. Add a sprinkling of salt, a few good grinds of pepper and about a tablespoon or so of olive oil. Toss to coat. Lay the veggies out on a baking sheet and put them in the oven on broil. Cook for about 25-30 minutes, tossing every once in a while.

2. When the veggies are almost done, heat some olive oil in pan. Add the ginger and cook for a minute or so, until it gets really fragrant and toasty. Add the tofu and mushrooms and season with salt and pepper. Cook for about 3 minutes, or until the tofu starts to get a bit brown.

3. Add the spinach and toss to wilt. You may need a little splash of water to help it. Once the spinach is wilted, you're done!

4. Take some of your roasted veggies and mix them in a bowl with the tofu, spinach and mushrooms. Sprinkle liberally with fresh herbs. Enjoy!

Iced Tea Limeade

It's so hot! It's like a sauna out there -- nothing compared to the beautiful Pacific coast and Rocky Mountain air that I took in for two weeks when we were vacationing in Vancouver. Although it's good to be home, I already miss the cool mornings, crisp evenings, cedar-scented air and the comfort of knowing that at any point in the city, all I need to do is look up and I'll see the mountains, so close and beckoning.

Toronto's smoggy summer air welcomed us home. But hey, I'm not complaining too much. I still have more than half of my summer holidays left and lots of catching up to do. I was terrible at documenting my food adventures in Vancouver, although we did have quite a few! So I thought I'd try to re-make some of my favourite things that I sampled while on vacation and re-live the experience all over again.

Let's start with this drink. I had to start with something low-key and easy, seeing as I'm easing back into this Toronto weather. This drink is tart and refreshing and just the thing to keep you hydrated on a day like today. Let me tell you about what inspired this drink. On one of your last city walk in Vancouver, we stumbled upon this cute little coffee shop called Arbutus Coffee that's housed in a beautiful building in a mostly residential area. We literally stumbled on it -- it's in a place you wouldn't expect, much like Le Marché St. Georges which we loved, Union Market (saved for another post!) and the Wilder Snail where we bought juices and power bars, coffees and hot chocolate and sat on a perfect spot across the street in a park on our last day in Vancouver.

But back to the iced tea. When we came across Arbutus, I was a little caffeinated already, but couldn't resist trying the coffee, which was very strong and smooth. My partner took it easy, and ordered a summer special -- iced tea lemonade. I was offered a sip and was very impressed. It wasn't watery and bland like a lot of homemade iced teas can be. It was strong, very lemony and sweet: a perfect refresher on a summer afternoon. Thinking about Vancouver cafes today, I made a batch of my own iced tea, using limes instead of lemons, and brewing a strong white tea berry blend as the base. I sweetened it with some lime-infused simple syrup and drank it up with lots of ice. And although I wish I were drinking this refreshing tea from a straw, walking along a quiet sidewalk in Vancouver, relaxing at home with homemade iced drinks is just fine by me.

Iced Tea Limeade
makes about 5 cups

For the Lime-Infused Simple Syrup
1/2 cup of natural cane sugar
1/2 cup of water
zest of one lime

1. Combine the sugar and water in a small pot. Heat on low, stirring gently, until the sugar dissolves.
2. Turn off the heat. Add the lime zest and let it rest for about 15 minutes.
3. Strain out the zest and store in a jar.

For the Tea
4 tea bags of your choice (something fruity yet caffeinated would be my recommendation)
4 cups of boiling water
1 cup of cold water
juice of 4 limes
4-6 tablespoons of lime-infused simply syrup (taste as you go and add as much as you like)

1. In a pot, bring 4 cups of water to a rolling boil. Add in the tea bags, turn off the heat and let the tea steep. Allow it to cool.

2. Transfer your strong tea into a large jar or jug. Add the cold water, lime juice and syrup. Stir well.

3. Serve over ice and stay cool!

Not Just a Salad

This is a bit of a cheater post, since what I'm leaving you isn't really a recipe, but I couldn't let this salad slide by the way side. Considering that I've had it in different variations about 5 times this past week, I can safely say that this salad is a winner.

Ok, so it really is just a salad. But hey, I love salads. You can make friends with salad. Wanna know why? Because you can put whatever you want in it, and when it's late spring about to bloom into summer, the markets are just beginning to tumble out the fresh, local produce, perfect for a salads. It's also a time when avocados aren't five dollars a piece, and can be purchased three at a time for a reasonable price.

Fresh herbs litter this lovely salad -- thyme, parsley, oregano -- anything from your garden. I've had versions with fresh peas, lovely Ontario asparagus, cherry tomatoes, and just bare bones as the picture shows: crisp romaine lettuce, avocado and tofu chunks, random fresh herbs. It also sings with a simple lime vinaigrette sweetened with maple syrup.

I would love this salad sprinkled with cumin-seasoned black beans, chickpeas, slices of fresh, local strawberries, chunks of fresh peach, Ontario corn, fresh off the cob, cucumber cut into tiny chunks ... Seriously, whatever you want.

Happy Salad!

Summer Fresh Salad Base:
for one!

3 large leaves of romaine lettuce, chopped
a chunk of firm tofu (mine was seasoned with herbs)
1/4 of an avocado, chopped (don't wait till it turns brown like I did!)
1 handful of fresh herbs -- I used parley, oregano, thyme

1. Toss all the ingredients in a bowl, plus any extra add-ins you like (suggestions above!). Now, make your dressing.

Vinaigrette
juice of half a lime
1 teaspoon of Dijon mustard
1 teaspoon of maple syrup (or honey, or agave)
1/2 teaspoon of herbs de Provence
a few grinds of black pepper

2. Whisk together all the ingredients. Taste and adjust the seasonings. Add more sweetener if you like.

3. Pour over your salad and dig in.

Some Spice and a Unique Gift

I've mentioned on more than one occasion that the best gifts in the world are the ones that we make ourselves. It's pretty awesome to bake up a batch of cookies or whip up some homemade chocolate hazelnut spread, put a bow on it and give it to someone you love.

It's also pretty awesome to be on the receiving end of some homemade goodies. I received a very unique homemade gift just this weekend. In between breakfast, coffee, girl talk and lots of giggles, my friend pulled out a package for me. "I made you curried lentils," she said, and followed that with "I also put together all the ingredients you'll need to make a full batch." Isn't that awesome! Not only did I get a container of thick, rich, spicy lentil curry, but I also got a goody bag filled with red lentils, a tomato, an onion, tons of garlic, and a little packet filled with the curry paste and spices. It totally solved my dinner problems -- especially today with the rainy spurt that we're having. It was great to tuck into a spicy, tomato-y bowl of comfort.

When I heated up the "sample" I got, I added a little extra water, stirred in a handful of spinach and ate it as is -- like a thick stew. It needed nothing else. When we actually made the full recipe, we snuck in some cauliflower in the end for a little extra veggie love, and had it over bowls of brown rice. Delicious both ways! This curry is spicy, but not so spicy as to leave you sweating. It's got a flavour kick from both curry paste and powder, and so you know that it'll be tasty.

This recipe comes together in a snap, thanks to the quick-cooking red lentils, and was stress-free to make, even on a Monday night when I got home later than usual, soaked to the skin from the downpour outside. this recipe makes a nice big pot, so if you're like us with only two in your family, you'll have plenty of leftovers to last you the week.

If you're craving little weeknight spice and want to share the love with some friends, give this recipe a go. While you're waiting for a it to cook, grab a couple zip lock bags, toss these pantry staples together and give someone the amazing gift of a stress free supper.

Red Lentil Curry
adapted from allrecipes via TodayisBananas

1 tablespoon of olive oil
1 large onion, diced
3 cloves of garlic, minced
2 tablespoons of curry paste
1 tablespoon of curry powder
1 teaspoon of tumeric
1 teaspoon of cumin
1 teaspoon of chili powder
1 teaspoon of salt
1 teaspoon of sugar
1 large tomato diced
3-4 cups of water, vegetable broth or tomato juice (alternately you could just use a can of crushed tomatoes)
2 cups of red lentils, rinsed well
Optional add-ins: half a head of cauliflower cut into florets, a few handfuls of baby spinach

1. In a large pot, sweat the onions and garlic in the olive oil over medium low heat until things get soft, fragrant and translucent -- about 3 minutes

2. Add in the curry paste, and all the spices, plus the salt and sugar. Stir well.

3. Add in the tomato, liquids, lentils and turn up the heat. Stir well.

4. Cook over medium heat, stirring frequently until the lentils are tender, but not falling apart. You may need to add extra liquid if things get too dry.


If you're add the cauliflower, add it now -- bury the florets in the bottom and let them hang out there for about 5 minutes. Turn off the heat and let it sit for another five minutes. If you're adding the spinach, now is the time. Stir them in gently to wilt.

5. Serve -- rice is awesome with it, obviously, but so would some nice whole wheat flat bread.

Happy Miso

Barbecue season is upon us. We had our first barbecue last weekend, and then near the end of the week, the weather got chilly again and we immediately hid under a blanket of soup. So hopefully I'll write about my barbecue adventures next week if the temperatures behave.

This weekend, I'm peaking out from below the sand to share a very simple recipe using one of my new discoveries this past month -- miso. I've always loved ordering miso soup at restaurants, but I've never actually bought a tub of miso -- too intimidated by the intensity of the paste and the fear that I won't use it up (like what happened to my kimchi ...). Anyway, when I spotted this recipe for body nourishing wraps over at Good Things Grow, we broke down and bought some miso. The recipe included a carrot miso paste that totally blew me away. I've made this recipe many times since, and loved every bite.

Today, I'll leave you with a simple miso soup, sans seaweed but boosted with lots of ginger, shallots, scallions, tofu, baby spinach and mushrooms. We shared a bowl for a perfect mid-afternoon snack, but it would be totally awesome as a meal for one, and would be even awesomer and more substantial if you added some soba noodles, udon or vermicelli. Think of it as a base. Now go get some miso!

Happy Miso
makes one bowl perfect for sharing

1 teaspoon of olive oil
1 teaspoon of shallots, minced
1/2 teaspoon of ginger, minced
2 teaspoons of organic white miso paste (add more of less to taste)
2 cups of vegetable broth of water
4 small dried chinese mushrooms, rehydrated in water for about 30 minutes, then sliced
a small chunk of tofu (I used a silken, extra firm) cut into small cubes
1 large handful of baby spinach
1 small green scallion, chopped
freshly ground black pepper to taste

1. In a small pot, sweat the shallots and ginger in the olive oil over low heat, until things start to get soft and fragrant, but not brown -- about 3-4 minutes. Add the mushrooms.

2. Add the miso paste and a splash of the broth and mix until the miso has kind of combined with the liquid. Add the rest of the broth and stir well.  Let your soup simmer for about 5-7 minutes over low heat.

3. Add the tofu and spinach, mix well, and let it summer for another 5ish minutes.

4. Serve immediately and garnish with the scallion and a good grinding of black pepper.