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Lemon Cake (Vegan!)
I’m generally pretty suspicious of vegan baking – I’ve tried a few nearly-inedible vegan sweets in the past that really turned me off. But there are a lot of great bakers out there who’ve found ways to make really wonderful vegan treats, and in looking through their recipes I found that there’s a pretty consistent formula – somehow the vinegar does the trick. This lemon cake is tasty and moist, and honestly you wouldn’t know it was vegan by taste or texture. I baked this cake last week for my sister Sammi’s birthday – she and my other sister, Cassie, were doing Vegan February, so my usual go-to birthday treats,…
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Nana Cynthia’s Crepes
My Nana Cynthia gave this recipe to my sister Sammi when she was about 10; we wanted crepes, so Sammi called up Nana and copied down the recipe from her. We were all pretty amused to see that Sammi had spelled them ‘creaps.’ To my mind, paper-thin, hot crepes with lemon juice and icing sugar are both the only way to eat crepes, and they are the best treat in the world. But this crepe is a neutral base, and you can use it for sweet or savoury fillings. This recipe simultaneously reminds me of my Nana and my sisters as well as Paris, which I’ve visited in the Springtime…
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Turmeric Roasted Vegetables with Tahini Dressing
I’ve been experimenting with a few different flavourful salads over the past few months, and this one is a combination of two different recipes. Turmeric Roasted Vegetables are a nice filling lunch or dinner with a bright colour and an intense flavour. I find it really tasty and filling, especially for lunches. In these cold winter months, it’s nice to eat meals that are packed full of vitamin C and feel fresh and healthy. And Turmeric is so great – it not only adds visual interest and flavour, but is supposedly an anti-inflammatory. While this is a great meal for anyone, it’s also vegan and Whole30 compliant. When taking it…
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Preserved Lemons
Eight years ago, I travelled alone to Morocco and spent a month with no reservations or plans, moving from place to place as I liked and enjoying Moroccan culture, food, and affordable, comfortable railways. The first time I tried Preserved Lemons was in Meknes, in a restaurant overlooking the Place Hedim, opposite the Bab Mansour. I ordered Chicken Tagine with Preserved Lemons, and I swear it came with at least one full preserved lemon and the most succulent chicken I’ve ever eaten (see picture below!). As I watched small crowds gather around musicians performing in the square and sipped mint tea, I remember thinking that it was one of the…
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Lemon Winter Warmer
This Lemon Winter Warmer recipe is based on a drink that I’d been making for a while, but then altered once I tried the ‘Citrus Booster’ that they serve at Balzac’s Coffee. There’s a Balzac’s near my office in the Distillery District, and when I feel a cold coming on, I sometimes pop over to the cafe to get one, or mix it up myself at home. I’m not sure whether or not it makes a difference to the cold, but it’s delicious and soothing and it makes me feel like I’m doing something about it, which is half the battle. I originally made it with honey, but I…
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Crepes
Crepes are such a simple recipe, but the real work is in the frying, which is a sort of alchemy of heat and timing. Crepes in the pan aren’t something you can walk away from; they need your complete attention, something I’m not always very good at. When we were kids, Nana Cynthia ((You can read her diaries from her teenage years in/around London during the Blitz in WWII here.)) used to make us crepes; always the same delicious topping, lemon juice and confectioner’s sugar. I’m a little taken aback by the weird combos that you can get on crepes – fruit, whipped cream, whatever – when in my opinion, they are always…
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Vegan-Friendly Lemon Herb Dip
Normally I shun pre-mixed spices, but oddly, Montreal steak seasoning is awesome in this dip.  I may or may not have noted before my recent obsession with thyme in my food, but it may spring from having a front yard full of creeping thyme.  When I make this, it usually goes pretty fast, and since a can of white beans holds about 2 cups, you might as well double it. I’m also not a fan of requiring special kitchen tools for recipes, but coffee grinders are great for all kinds of things, and I’m sure ingenious non-coffee-grinder-owners will find some way to mill your nuts. As dips go, this one is actually pretty…
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Nana Cynthia’s Crepes
My Nana Cynthia gave this recipe to my sister Sammi when she was about 10; we wanted crepes, so Sammi called up Nana and copied down the recipe from her. We were all pretty amused to see that Sammi had spelled them ‘creaps.’ To my mind, paper-thin, hot crepes with lemon juice and icing sugar are both the only way to eat crepes, and they are the best treat in the world. But this crepe is a neutral base, and you can use it for sweet or savoury fillings. This recipe simultaneously reminds me of my Nana and my sisters as well as Paris, which I’ve visited in the Springtime…
