Eat At Home is a pleasant surprise. This is a recent favourite cookbook of mine. It includes a selection of easy DIY blends, spices, marmalade, sauces in addition to easy recipes for soups, salads, main dishes (like fall off the bone ribs), sides, desserts and […]
Enjoy these brightly flavoured citrus bars as part of a healthy breakfast or carry them with you for a snack any time of the day. They freeze well, so why not make a double batch? This recipe comes from Voula Halliday’s Eat At Home cookbook. […]
Turn zucchini, butternut squash, or carrots into fresh raw pasta using a spiral slicer,
peeler, or grater and enjoy the benefits of packing lots of veggies into one meal. This recipe comes from Voula Halliday’s Eat At Home cookbook.
Meatless Zucchini Bolognese
- 1 cup sundried tomatoes in oil, drained
- 3 large tomatoes
- 1 red bell pepper
- 2 cloves garlic, finely chopped
- 2 Tbsp tamari, soy sauce, or light soy sauce
- 2 Tbsp extra virgin olive oil
- 1 tsp chili powder
- 1/2 tsp salt
- 6 large zucchinis
- ***Optional Garnish
- 1 cup walnut pieces
- 1 tsp ground cumin
- 1 Tbsp extra virgin olive oil
- 1 tsp tamari or light soy sauce
- Step 1 Place sundried tomatoes in the bowl of a food processor fitted with the steel blade and pulse into a paste, scraping down the sides of bowl as needed.
- Step 2 Cut the fresh tomatoes and pepper in half, remove seeds, then coarsely chop and place in the food processor. Add garlic, tamari, oil, chili powder, and salt and pulse until it reaches a chunky sauce texture. The sauce can be stored in an airtight container in the refrigerator for 1 week.
- Step 3 Cut zucchinis into “noodles” using a spiralizer or a julienne peeler.
- Step 4 Heat oven to 170°F (75°C). Line a 13×9-inch baking sheet with a clean tea towel. Spread zucchini noodles over the prepared baking sheet and bake for 10 minutes. This will improve the texture of the zucchini by reducing moisture.
- Step 5 Prepare the garnish: Place walnut pieces and cumin in the clean bowl of a food processor fitted with the steel blade. Pulse until crumbly. Add oil and tamari and pulse to combine.
- Step 6 To serve, arrange zucchini noodles on individual plates. Top with some of the sauce and garnish, if you wish.
Other recipes from Eat At Home that I’ve bookmarked include:
- Citrus Burst Energy Bars
- Super Seedy Fattoush Salad
- Finger Licking Ribs in a Flash
- Meatless Zucchini Bolognese
Excerpted from Eat At Home © 2017 Voula Halliday. Published byCast Iron Press®. Reproduced by arrangement with the Publisher. All rights reserved.
Where to Purchase?
Eat From Home by Voula Halliday
Paperback: 312 pages
Publisher: Cast Iron Press; 1st edition (2017)
Parcel Dimensions: 20.6 x 15.8 x 3 cm
The following ISBNs are associated with this title:
- ISBN-10: 0987839306
more: CHINESE BRAISED BEEF BRISKET & TENDON RECIPE | 柱侯蘿蔔炆牛筋腩 | Stir Fry Okra with Black Fungus 秋葵炒雲耳 | Black Moss Black Eye Bean Soup 髮菜眉豆花生排骨湯| Pig Trotter with Black Vinegar and Ginger Recipe 豬腳薑醋 | Best Seafood Clam Chowder Recipe
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The first time I saw a recipe for a flourless seedy loaf like this was on the blog The Family Dinner by Laurie David. Her inspiration came from a freshly made loaf at the Kong Hans restaurant in Copenhagen. I love Danish cuisine, so this was something I […]
In this version of my favourite Middle Eastern salad I use my Super Seedy Loaf instead of pita bread. It’s nutritious and loaded with great crunch in every bite. This recipe comes from Voula Halliday’s Eat At Home cookbook. Other recipes from Eat At […]
Canadians love their single-serve coffee pods, to the tune of over 1.5 billion brewed in homes and offices annually. Unfortunately, most of those pods are ecological dead-ends, ultimately filling up our dumps and landfills.
With China’s ban on North American recyclable imports now in effect, even Canada’s recyclable plastic waste (much of which is composed non-renewable based products) may have to be shunted off to landfills.
OneCoffee Organic Single Serve Coffee — roasted by the largest coffee roaster in Western Canada and one of the largest roasters in the country — knows the future of sustainability lies in compostable technologies.
It is with this ongoing waste crisis in mind that OneCoffee is pleased to announce the development of its latest brewing innovation: a 100% compostable single-serve coffee pod that will reduce the country’s coffee pod trash problem with a made-in-Canada solution.
“When we introduced OneCoffee in 2013, we had a lofty goal to create a 100% compostable, organic, fair trade, single-serve coffee that tasted great,” says Gary Senez, Senior Vice President of OneCoffee. “Over the course of four years, we’ve gone from 90% biodegradable to 99% biodegradable, all while promising our customers we wouldn’t rest until we hit our target. Today we’re thrilled to say we’ve fulfilled that promise with our single-serve pods’ 100% Compostable certification from the Biodegradable Products Institute.”
To achieve 100% Compostable designation from the Biodegradable Products Institute(BPI), a product like OneCoffee’s new single-serve pods must be made using only certified compostable materials and pass tests proving it degrades into organic matter.
OneCoffee’s new 100% compostable, Keurig-compatible coffee pods boast plant-based PLA resin that performs beautifully and breaks down easily under commercial composting conditions.
But OneCoffee’s work isn’t done yet. While the pods are 100% commercially compostable, there are no applicable green-bin composting standards across Canada. OneCoffee is actively reaching out to municipal, provincial and federal agencies to advocate for a compostable strategy.
“We understand change takes time,” says Senez. After all, it took us almost four years to reach our goal of 100% compostable pods! But we’ve already proven the consumer demand for ecologically sound pods with our growth in sales and market share. With our customers’ help, we’ll convince governments there’s a demand for green bin programs to accept compostable pods to divert the billions of pods heading to landfills into becoming useful again as fertile soil, not garbage.
OneCoffee 100% compostable, organic, fair trade, single-serve coffee pods are available at major retailers and specialty stores across Canada and will be available shortly at Amazon.com in the United States.
There is a public brunch seating at 9:30am with a limited number of free tickets available through Eventbrite here (max two tickets per person).
Guests will enjoy a two-course brunch and guided tasting of OneCoffee’s organic & fair trade single-serve coffees — at no charge!
OneCoffee’s new compostable pods prove that conservation, great coffee, and convenience can now go hand-in-hand.
WHAT: OneCoffee Free Brunch at Medina Café
WHEN: Saturday, February 3 at 9:30am
WHERE: Medina Café (780 Richards St.)
Cafe Medina URL: http://www.medinacafe.com/
Sunday 9:00 am – 3:00 pm
Monday 8:00 am – 4:00 pm
Tuesday 8:00 am – 4:00 pm
Wednesday 8:00 am – 4:00 pm
Thursday 8:00 am – 4:00 pm
Friday 8:00 am – 4:00 pm
Saturday 9:00 am – 3:00 pm
780 Richards Street, Vancouver, BC V6B 3A4
As the weather gets colder and Autumn-Winter approaches it is very important to nourish ourselves from within. This snow pear longan sweet soup (雪梨芡實桂圓排骨湯) is suitable for all ages. It helps to nourish the lungs and reduces coughing, reduces fire, removes dampness and heals the […]
柱侯蘿蔔炆牛筋腩 Braised beef brisket and tendon is one of my favourite Chinese comfort dishes. I love it with rice or with soup noodles at wonton restaurants. Often noodle houses always advertise that their beef brisket is their specialty – especially their sauce. Finding the perfect […]
It is a world-renowned style of wine that can only be crafted under specific -8 degree to -10 degree C temperatures, for which our cool Canadian climate is ideal. But to many Canadians, Icewine remains a bit of a mystery drink — they see a type of wine with deep colours in a skinny little bottle that they aren’t used to seeing on the wine shelves in the liquor store. It looks different than a typical bottle of wine, so questions are raised about how it should be stored, serving temperature, pouring etiquette, proper glassware and what should be enjoyed with it.
“Many people assume Icewine to be too sweet for their palate – perhaps comparing Icewine to the sweetness in maple syrup. says Scott McGregor, Winemaker at Lakeview Wine Co., a division of Diamond Estates Wine & Spirits. “In fact, this is not the case. Great Icewine has a delicate balance of sweetness and acidity, with concentrated flavours and fantastic pairing opportunities.”
Making Icewine is a detailed and complex process that starts during harvest when the winemaker decides which grapes are going to be left on the vines until winter’s deep freeze hits. There they will stay until late December or January — exactly when they are picked is determined by Mother Nature when she graces the vineyard with three or four days where the temperature stays below -8°C. The grapes, which now resemble little frozen marbles, are hand-picked and pressed while frozen to extract a small amount of sweet, concentrated nectar — typically yielding about 15% of what those grapes would have produced had they been picked during the earlier table wine harvest. Following the unique harvesting procedures, Icewines are then fermented and aged in the same process as a regular dinner wine. The Icewine is then bottled in their signature tall bottles and the sweet treat is ready to enjoy!
Recently, one of Scott’s creations – the Lakeview Cellars Cabernet Franc Icewine won a Gold Medal and Best Value distinction at the 2017 InterVin International Wine Awards. Not only did this Icewine score highly in the Red Icewine category – it also received top honours with “Best Dessert Wine” in the show– being among the top four scores of over 1200 entries from around the world.
- How do I store my Icewine? Icewines will keep for several years stored in the right conditions — on a slant to keep the cork wet, away from vibrations and with a consistent temperature around 12-15°C. But as with any table wine, not all Icewines will benefit from aging, and that all depends on the varietal selected. Chardonnay, Cabernet Franc and Merlot Icewines should be enjoyed while still young while something like a Riesling will age nicely. Once the bottle is opened, you should enjoy it within three to five days.
- How do I serve Icewine? Icewines are ideally enjoyed chilled between 10-12°C, so if you are taking out of the cellar it may need some time in the fridge. But it is finicky about the temperature. Too warm and it will lose its crispness; too cold and it cuts the aroma. Due to how sweet and rich an Icewine is, about two ounces per glass should suffice.
- When do I pour it? There is a stereotype that Icewine is a dessert wine and should be held to the end of the meal. And while it is great as a dessert, it also matches well with seafood or other main course dishes that involve something caramelized.
- What kind of glass is best? Ditch the skinny dessert glasses. To fully enjoy the aromas of Icewine, use a standard white wine glass that will allow the wine to breath and give you space to swirl the wine before enjoying it. Pro tip – chill the wine glasses in the fridge for 10 minutes before pouring the Icewine in.
- Do I have to drink it straight? Absolutely not. A splash of Icewine is a great addition to a cocktail or to add a little something extra to a glass of sparkling wine.
- What should I pair it with? If you are enjoying your Icewine with dessert, the first rule is you don’t want the dessert to be sweeter than the Icewine. If you have a white, enjoy it with fruit-based desserts while red Icewine is exquisite with dark chocolate. They are also ideal with a variety of cheeses — blue veined, triple cream, goat cheese, washed rind cheeses, aged cheeses, salty parmesan. If pairing with a main course, go spicy — Thai, Indian, Mexican or Creole. It’s a nice balance to the sweetness of the wine, and may help cool off a burning palate.
This is a classic Vidal Icewine with notes of honey, lychee, and citrus followed by a complex palate with a balanced, acidic backbone. This fresh and lively Vidal should be served chilled to approximately 12°C. This classic dessert wine pairs well with light desserts such as fresh fruit and cheeses or try it with an apricot tart topped with whipped cream.
Also, the SOLD OUT Lakeview Cellars Cabernet Franc Icewine 2013 has a vibrant and luscious Cabernet Franc Icewine from the Niagara Region, with a nose of cranberries, cherries & strawberry jam followed by a rich palate of fresh raspberries & ripe red plums. The Cabernet Franc Icewine pairs well with dark chocolate covered strawberries or a rich cherry cheesecake.
About Lakeview Wine Co.:
A division of Diamond Estates Wines and Spirits Inc., Lakeview Wine Co. is found in the heart of Canada’s premier wine country, Niagara-on-the-Lake. At its state-of-the-art winemaking facility, Lakeview crafts several Ontario VQA wine brands from specially chosen and carefully managed vineyards from more than 25 grape grower partners in the Niagara Peninsula, including Lakeview Cellars, Fresh, EastDell Estates, 20 Bees and the unique McMichael Collection that pays homage to Canada’s famed Group of Seven artists. The Lakeview Wine Co. wine boutique is open daily all year, featuring a selection from each of its brands at the tasting bar. Also available year round is the unique Cellar Floor Experience, a tasting a tour of a 1,000-square-foot space in the heart of the winery where you will sip VQA wines amongst two-storey wine tanks and an ocean of more than 800 wine barrels.
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One of my favorite past time is making Chinese soup. I love the nourishing and medicinal aspect of healing the body from within. Postpartum Me includes a lot of back pain, weak knees and tender tendons. This Chinese soup recipe is perfect for those suffering […]
The Mighty Kale is one of my all time favourite smoothies from Jugo Juice. This season, one of the fastest-rising cocktail trends over the past few years has been blending herbal and botanical ingredients with more traditional flavours, but this trend isn’t just for the 19 and […]
After our last visit for Notch 8’s extravagant Canada 150 Afternoon Tea, it’s time to play a game. Notch 8 turns to the imaginative world of classic board games t deliver a playful game board of sweets and savories like scones with clotted cream, delectable savory bites like the ‘Go Fish’ Niscoise Sandwich and ‘Chess-nut’ Tart with Duck Confit, and mouthwatering sweets featuring a ‘Checkmate’ Battenberg Cake and Domino Lemon Tart.
Grab your favourite board game like Scrabble or Battleship and sip your favourite tea!
Scones to start the afternoon while we waited for our game box to arrive.Chocolate Chip
- Chocolate Chip Scone
- Apple Cinnamon Scone
- Clotted Cream, Berry Compote
Game On Afternoon Tea is available now until the Holidays. $59 per person. Children’s menu $29.50 per child (ages 12 and under). Daily sittings 11am, 1pm, and 3pm.
Notch 8 Restaurant & Bar
Cuisine: Afternoon Tea, High Tea
Fairmont Hotel Vancouver
900 W Georgia St, Vancouver, BC V6C 2W6
Banter Room is one of the newest restaurants in Yaletown between Nelson and Helmcken Street – next to The Greek By Anatoli. This restaurant offers comfort food as well as healthy options their signature deluxe acai bowl. They have a spacious patio and a lounge […]
Last time I was at Ancora was during last year’s Dine Out Vancouver. I was still pregnant and now baby is almost 3 months old. To celebrate Motherhood and my friend’s pregnancy we decided to head over to Ancora for brunch! I love the bright […]