Posts Written OnSeptember 2014

Vegan brunch: sweet potato hash, tempeh bacon,

As a Canadian girl, nothing can replace smoked maple bacon in my heart – a favourite of ours for weekend brunch. But as someone who makes a concerted effort to eat vegan five days a week, fancy-bacon-weekend-brunches can’t always come to be. So this Saturday we tried tempeh bacon. Although it doesn’t taste like the real deal, it’s a savoury, salty yet healthy and protein-filled alternative to frying up parts of a little pig for breakfast. The first step is to marinate the tempeh, which I recommend you do the night before. This recipe comes from the Fresh, my favourite…

potato hash

This potato hash is the perfect side to a weekend brunch! – 2 russet potatoes, shredded – 1 sweet potato, shredded – 1 medium onion, sliced – EVOO – seal salt and pepper – 1 clove of garlic (optional) Head a saucepan on medium with EVOO (or canola oil) and fry the onion until it becomes translucent, about 5 minutes Add the shredded potato and mix with the onion. Level it on the pan so that everything is touching the bottom. Continue cooking 5 minutes Mix and level, and continue this process until the potatoes have browned, about 10 –…

Florence

In light of my recent pizza making obsession, I thought I’d share the Florence City Guide I wrote a few years ago when I visited Italy. I hope all of these places are still open, as they all contributed to a magical trip to Florence. Ah, Firenze! The sights and smells of Italy are hard to capture in words, but let me try. I recently came back from a two-week whirlwind holiday in Italy and completely fell in love with Florence. Much more than the birthplace of the Renaissance and a home base for visiting Tuscany, Florence is a vibrant city…

Vegan pizza

This post requires full out caps and an exclamation mark as the title, because Matt and I have created a vegan version to the ultimate comfort food, pizza. Yes, vegan pizza can be done my friends. Even gluten-free vegan pizza can be made, but let’s not get overzealous. So – how does one make this healthier take on Italy’s best export? With cashew cheese and Daiya dairy-free mozzarella of course! 1/2 cup cashew cream cheese 1 cup of Daiya mozzerella 2 zucchinis, grilled on the BBQ or roasted in the oven 1 1/2 cups chantrelle mushrooms 2 medium sized onions 1…

Fig, prosciutto and gruyère pizza

A savory homemade pizza for when you’re feeling gourmandise, which is best enjoyed with a good bottle of wine. I recommend Umberto Cesari Liano Sangiovese, a Cabernet Savignon from Italy. 7  figs, quartered 8 thin slices of prosciutto 4 ounces gruyère cheese, grated 1 tbsp good quality olive oil 1 tbsp balsamic vinegar 1 tbsp of organic honey 2 cups arugula 1 pound store-bought pizza dough 3 tbsp pine nuts Preheat the oven to 425F Roll out the pizza dough and place it on a large baking sheet. Brush it with good quality olive oil and bake for about 10 minutes or until…