This recipe is incredibly flexible, and can be adjusted for any other type of chilli pepper — or sweet pepper for that matter. The key phrase is "quick pickle." Use this basic brine for blanched baby carrots, beans, asparagus, and so on. I'm a fan of pickled jalapeños, and the recipe is so simple to make that spending money on store-bought ones seems wasteful.
Continue ReadingLaab Gai is a traditional Thai minced chicken salad with fresh herbs. Thai cooks depend on the tropical herb phak phai (aka Vietnamese coriander or Persicaria odorata), but this recipe relies on a combination of Thai basil, cilantro, and mint....
Continue ReadingToasted spices add interesting texture to this classic Tunisian carrot salad recipe from Executive Chef Adam Hynam-Smith, co-owner of El gastronomo Vegabundo, Ontario’s first gourmet food truck. This salad can be served on its own or is fantastic with fish...
Continue ReadingOne of the most ubiquitous salsas of Yucatan state in Mexico, this fiery hot, slightly sour sauce is painfully addictive. Each region of Mexico has its own set of flavours, and the food of the Maya in Yucatan often features...
Continue ReadingKohlrabi salad with cilantro and lime is a refreshing and healthy summer salad made with kohlrabi, cilantro, lime, jalapeño and a citrus vinaigrette This tastes good the next day too. Serves 4-6 Ingredients: 2 medium kohlrabi, cut into matchsticks 1...
Continue ReadingThe spicy corn and kohlrabi dish hails from northern India, but steps away from the typical, sauce-heavy curries. The sweetness from the corn is balanced perfectly by the chilies, salt, and lemon juice. It can be made less spicy by...
Continue ReadingKohlrabi and Potato Subji is a Punjabi vegetarian dish that makes an excellent vegetable side, but it’s rich and spicy enough to feature as a main course. It may even improve by cooking it the night before and reheating. We...
Continue ReadingThe blackened char of tomatillos and peppers adds so much depth of flavour to this classical Mexican salsa. Foodie puritans might achieve this over direct flame in the traditional manner, but the broiler works just as well. Enjoy this salsa...
Continue ReadingDelicious salsa recipes are easy to make and nearly all the ingredients can be grown in the home garden. Ingredients: 15 cherry tomatoes or 3–4 tomatoes, diced 1-2 hot peppers, finely chopped, (optional, depending your preferred spiciness) 2-3 cloves garlic, minced or finely...
Continue ReadingFattoush salad recipe is a Lebanese salad enjoyed in variations around the Mediterranean. It’s a superb way of using fresh, seasonal vegetables, and the salad components can vary depending on what’s fresh or what you like to eat. It’s also a...
Continue ReadingThis Aloo Gobi recipe is a perfected version of the standby vegetable side from northern India. While it lacks sauce, it is rich enough to be eaten with flat bread. The soul of the dish is the roasted cumin seed element....
Continue ReadingIngredients: 2 organic red chilli peppers (diced) 1 onion (diced) 1 bunch of organic kale 2 tablespoons of olive oil 1 organic yam 10 pistachios (crushed) 1. Roast yam at 325 degrees for 45-60 minutes 2. Chop kale into bite...
Continue ReadingHere’s a one-pot, simple, very healthy vegan meal that is guaranteed to get you through the coldest winter weather. The spice level can be adjusted to your taste by adding more chilies, or seeding them to reduce the heat. This...
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