Pear Crumble with Cardamom and Ginger

You need this crumble. It’s crunchy.  It’s mildly sweet.  It’s lightly spiced, it’s perfect for fall.  It’s quick, and guess what?  It works well for breakfast, too!  Don’t give me that look.  Oats are a breakfast food.  It’s justifiable. Pompous foodie warning: this recipe uses whole cardamom pods.  I can never forget that episode of Chopped…

Tofu Scramble with Kala Namak & Fresh Basil Leaves

After learning my iron and B12 levels are on the low side, I’ve had to make sure that, while hardheaded, I am not a lazy vegan.  Or overly busy vegan.  Or poorly organized vegan.  In short, I’m watching my nutrient intakes to make sure they’re high enough to keep me healthy.  Which, honestly, is a…

Herbed Summer Patties

Today is Bahamian Independence Day! Living abroad, I miss the hustle and whir of the weeks before Independence Day.  Storefronts transformed by reams of fabric, aquamarine, gold, and black.  Heads adorned with patriotic weaves.  Foodstore cashiers attempting to ring up groceries with fingernails rivalling any bird of prey’s majestic talons, each tip bearing the image…

Gluten-free Blueberry Lemon Scones

Let’s face it.  Sometimes a girl just needs one.  A biscuit.  A scone.  A little chunk of sweet, lemony, blueberry baked pleasure. Irritated by some of the grainy, undesirably granola-flavoured organic flours I wound up with recently, I decided to give gluten free flour a try.  I went for old Bob’s Red Mill’s mix, and got…

Suddenly Summer, All Kinds of Kombucha

She blinked, and it was summer. Forgive me, readers, for I have sinned.  I have been neglectful.  Negligent.  Busy.  Bad.  Distracted by referring to myself in the third person.  Here’s what’s been up, in no particular order: Working.  Saving.  Lamenting.  (See first.)  Driving.  Moving.  Wedding.  Travelling.  Family.  More working.  Drinking kombucha.  Researching kombucha.  Brewing kombucha….

Garlic Scape Jam

If you want to know what’s in, hit up one of three sources: hipsters, grannies, or farm folk. Garlic scapes are hip.  And I can see why:  crisp, twirly and oh-so-rarely available.  These flower stems and unopened buds of the garlic blossom pop up in late spring/early summer, and are trimmed off in order to…

Cuss-Free Cooking

5:30 p.m.  I drift into the kitchen to make dinner.  I’m mellow. I shouldn’t be.  It’s been a full day.  A good day–at a community event, surrounded by good people, a rare day out with my fella (who I spend lots of time with, but usually just one-on-one).  After doing far more talking than I’ve…

To Crack a Coconut

When my very Canadian fella mentioned how much he loves coconut, I felt ethically obliged, as an Island Girl, to hook him up with the real thing.  By the real thing I mean fresh coconut.  Coconut that didn’t come out of a plastic wrapper.  Coconut that doesn’t use the word “dessicated”. Now before I get…

Sweet Redemption: Humble Blackberry Crumble

After the bitter humiliation of last week’s cherry pie, I’ve redeemed myself!  Easy and tasty blackberry crumble. I love blackberries.  When I was in university, I often went for a summer forage in the forest, availing myself of huge buckets of free blackberries.  As time went on and I moved away from the almost-impossible-to-deplete blackberry…

Conquering the Gourd: Vegan Zucchini Pancakes

Zucchini fills me with dread.  Recollections of childhood traumas flood my taste memory banks: I am awash in bitter-skinned, slimy-seeded, mushy horror. Last year, fella’s mum gifted us with a large summer squash.  I tried to evade the gift of the gourd, but it still ended up in my fridge, where it quietly rotted for…

Believe, try, create: what my (non-vegan) parents taught me

Every once in a while, my veganism elicits sympathy. Sorry you can’t have this! You’re vegan?  It must be so hard … Don’t you miss (insert favourite food here)? Not so much.  I’m not lonely for lack of meat, eggs, or dairy.  Take my vegan dinner at a local restaurant last week: zucchini tarragon crepes…