Cooking The Midnight Soap

Quarter to one on a (working) Wednesday morning.  The almost aggressive rumble of a hard boil is the only sound accompanying me. I’m cooking soap. Nights have always been mysterious.  As a kid, stumbling out of the bedroom, up front and into the dining room/kitchen area often found me face to face with Focusing Daddy,…

Almond Shortbread: Better Than Unbuttered Cardboard

Around the old water cooler at work, conversation veers towards the topic of snacks   I suggest that something tasty to nibble on might perk us up for our next meeting is a round of something tasty to nibble on.  True, we could also replace “meeting” with “series of emails, and leaving work half an hour early”,…

Oven-Fried Tofu

Every once in a while, I hear someone making an adorable comment as they enjoy or remember a tasty vegan dish or meal.  “It’s so good, you wouldn’t even think it’s vegan” or “I don’t know how they make it taste so good.” Um.  Really?  It’s not hard.  The ‘secret’ to tasty vegan food is…

Spicy Peanut Quinoa

When my big sister went off to university in the UK, she came back bearing new knowledge.  Something to do with medicine.  More importantly, though, she returned to the islands enriched with tidings of new good things to eat, including a Ghanaian peanut stew.  Spicy, creamy, tomato-y, hot and lush, on fire from ginger and…

Roasted Red Pepper Pizza

I’m an excited girl.  Here’s why: Yup.  I made pizza.  100% from scratch. Well, I didn’t mill the flour myself, and I used Daiya, not a homemade ‘cheese’ or similar topping, but the dough and that tasty bright red sauce?  All me, baby. Breadbaking hasn’t been my strong suit since moving to the cold, distant…

Chickpea Fava Tofu

One of the humbling things about Google is its ability to remind you that there is truly nothing new under the sun.  Take me and my mind-blowing musings on tofu. Backtrack a little bit to a reflection on the magical world of legumes.  Along with your run of the mill kidney, navy, black, and garbanzo…

Simple Pleasures: Fresh Potatoes

Growing up, potatoes meant russets.  That was alright.  Baked potatoes were cool.  The russet could be cubed, boiled, then seasoned and deep-fried into naughty little homemade hash browns, or stripped down to nothing and transformed into slivers of crisp, seasoned Hasselbacks, or made into a potato salad.  The potato was something that needed stuff done to it…

Maple-Balsam Barbecue Sauce

Barbecued chickpeas have long been a fond favourite of mine.  It’s a tasty, simple dish involving the obvious two ingredients, plus a drizzle of oil, then baking at 375 to 400 for about 20 minutes.  Finding an appropriate barbecue sauce, often leaves me barreling down the foodstore aisles shouting profanities in opposition of the needlessly…

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…

Summer is Here…and so is Scape Jam (almost)

So, it’s summer.  A concept I truly never appreciated until I began living year-round in the rather northern part of the northern hemisphere. Living near the equator, such concepts as “Summer Solstice” are ridiculous at best.  Celebrate the longest day of sunlight?  Please.  Most people are trying to escape it under the nearest shady tree….

The (em)Power(ment) Of Food

This is not a post about politics.  It’s not an article about place, belonging, identity, self-esteem, or basic humanity.  It’s about food. This meal is 75% from around here.  The potatoes and dill came from the farm I waited all winter and most of spring to see open.  The garlic scapes, from the first farm…

Fresh Fava Beans

In my mind, beans and peas exist in two categories.  You’ve got your eat-em-fresh-ers: snow peas, snap peas, shelling peas, and all the wonderful varieties of summer beans, from green string to cool purple varieties.  Then you’ve got your soakers: the dry legumes you pick up from the bulk section of the foodstore: kidney beans,…