Sweet and Spicy Coleslaw ... the GOOD kind!

I always hated coleslaw as a kid. It was too crunchy and I hated the sweetly slippery texture over cabbage. Seriously, what kid would like that stuff?

Having said that, I have now come to really appreciate a great coleslaw and with just a few twists, made one that is completely crave-able.

I use Napa Cabbage instead of the hard white or red kind. It's light, crispy and easy to munch with no bitter ugly flavours.

I love a simple dijon / vegenaise dressing, with a bit of palm sugar or agave for sweetness.

Finally, I will heat some pine nuts or almonds in a pan with more brown sugar, and just warm the sugar until it crystallizes and coats the nuts. As a final step, I shake a hearty shower of cayenne for spicy sweet greatness. If I have cranberries or currants, so much the better.

Final product just leaps off the plate, and I find that I never seem to make enough.

Princess Kate & Plant Eaters on the Road

In Ottawa, (actually, across the river in Hull) there was a beautiful little restaurant called La Belle Verte which served the most spectacular crackers I have EVER eaten, along side a vegan cream cheese, a roasted pepper dip and a vegan pesto.



Felicitations on such a delicious effort, and artful presentation. It was great fuel for actually getting to MEET Duchess Catherine in Ottawa the next day!!!! A total thrill.

We also had a fabulous time at an amazing hotel in Mackinac Island. Even though animal-free cuisine is quite a challenge for our south of the border friends, they made an excellent effort. My fave dish was a caesar salad with a dressing made of hummus, lemon juice, garlic and herbs over romaine and garlic croutons.

Here is a herb polenta with delicious roast vegetables.

For Alicia

One of the things I learned quickly in plant-based eating is how much of a friend my rice cooker actually is. You absolutely MUST have one.

I use mine for all kinds of combinations - but my favourite lately is brown rice and lentils. It is literally so easy. You just scoop out how many portions you want (1 = 1 scoop, 4 portions = 4 scoops) and then add water to the line inside which corresponds with how many scoops you put in. It takes longer to explain the directions than to make the rice.

I will salt the water, and add any watery veggies (carrots, tomatoes, etc...) but I do stay away from spicing it until it's cooked since I use it for oatmeal. I don't care how cheffy I ever get, but I don't see the need for curry-scented oatmeal....



Here are two easy ways to reinvent any bean and rice dish. Use an ice cream scoop to form balls over tortilla chips, and pop in the oven to heat. Add fresh avocado and cilantro for colour and flavour.




Heat a few spoonfulls in a nonstick pan until the bottom browns and becomes crisp. A bit of olive oil will help, although it's not necessary. Sprinkle over salad greens - here, I've toasted a tortilla into a bowl.

OK - THREE WAYS. Three quarters of the way through the salad, I wrapped up the rest, into the tortilla. You could eat the leftover mixture either way. Great for lunches or a quick wrap on the go.

A FOURTH? Take leftover rice and beans, and turn it into a burger or even a croquette. Do I hear six?

Here is a quick list of a few combos:

Oatmeal + fruit

Bulgur wheat + parsley + green onions

Brown rice + lentils

Jasmine rice + coconut milk + ginger

Black/ Wild rice + extra water !!!

Yellow peas + vegetable stock

French Lentils + shallots

Amaranth + lemon juice

the list goes on....

Delinquent Blogger!!!

I have been horrible at keeping up the blogging, although it's not for a lack of summer inspiration and photographs, so here they are.




First, here is a spicy indian rice dish with butternut squash, chickpeas, a can of Bravo tomato sauce, some roasted corn, green onions and delicious Indian spices from my sister in law. I'm going to make these into veggie burgers by adding some vital wheat gluten and some shredded onion.




I MADE VEGAN FETA CHEESE!!! I love feta cheese, and was intrigued by a combination I saw on "Chopped" where the chefs had to use it in a dessert. While the talking chefheads were musing about the briny saltiness of the feta, I had an epiphany. We have been using occasionally, the new vegan cheese called Teese. It's a great near match to the original buffalo mozzarella. We had about 4 ounces left after a pizza evening, and I thought it might lend itself to adopting some feta flavour.

So : I zested and juiced two lemons and added enough sea salt to the bowl to seriously pickle something. I pressed the small cubes of Teese into the lemony salty brine, and left it alone for a few hours. It was absolutely FETAstic. Next time, I will chop up some capers too.

Last time I was at the grocery store, Harrison asked for Edamame. He loves it steamed in the pods, and seasoned with lemon juice, salt and toasted sesame oil. I also like to make hummus with it. I asked him to pick up two bags in the frozen section - one with the pods, and one already shelled. He grabbed green peas instead, and I didn't notice till I got home.

So - it was green pea hummus! Slightly more bitter, since it was raw, but every bit as delicious. I used a bit of extra garlic, and the colourful heirloom tomatoes really elevated it. I love RYVITA crackers - the texture is perfect and crisp - so this was our lunch yesterday. That, with a lemony, salted, hot sauced vegetable cocktail.

Cell Phone and other Cells

The World Health Organization recently released a report that significant cell phone usage causes cancer. I paid attention. I am SO much more conscious about using it - holding it near my face. Shortening my calls. Worrying about my past usage. Determined to do something about my future usage.

I assume you've also heard this? Scary.

Oh... By the way...

The WHO also implicated animal food consumption to the same thing.

And said it was a greater cause of global warming than transportation industry.

Vegan meal on VIA rail was excellent today. Great salad, soba noodles with lots of veggies and a fruit dessert.

I'd better put my cell phone away now. You know - they say those things are linked to disease and I take those warnings pretty seriously.

p.s. First blog done from my cell phone.

Ironic.

In Love...

yeah, yeah, Bill's great and everything... but that is so not where I'm going with this.

I'm totally head over heels in love with Kale.

Thin, with gorgeous, wavy edges, and an emerald green colour that's great for my heart... Goes perfect with my favourite pair, too - lemon and garlic. It's great when your love actually gets along with the others in your life!

Here's a cell phone shot from about 10 minutes ago - before it hit a hot pan, some olive oil and about a 1/8 cup of water to get it all hot and steamy.

(Or is that me?)

Kale is strong and will take care of you, too. It's such a powerhouse of nutrition - the oxygen and chlorophyll are excellent for everything a body needs.

It's environmentally responsible too - very low on the fuel usage scale, easy to grow and hard to mess up.

It's also sturdy and very low maintenance. Keeps for ages, it's not fussy or precious like its cousins. You get it, you can just take it out when you want. The green equivalent of "no complaints". The strong, silent type but always there when you need it.

Since I am one of those few people who ALWAYS keep their new years' resolution I am very proud to tell you that I have kept this year's in spades, adding greens to chilis, stews, soups and everything under the sun. I add it in its raw form to preserve as many enzymes as possible.

Harrison saw me chopping, and said "Wow, that looks good!". It's awesome when a new love gets along with your kid too, and the kid likes him back.

So - powerful, handsome, caring, easy to be around, socially responsible, patient and just fits effortlessly into your life. What an amazing start to June!

Now... speaking of effortless, when does Bill get home? I have something to feed him!

Easy Tortilla Torta

A great easy weekday meal is a mexican torte, which is essentially a layered lasagna-like dish heavy on flavour, and short on labour.

Mix some leftover salsa with some tomato sauce. I used my final jar made last fall.

In the bottom of a casserole dish, spread some sauce, and layer a whole wheat tortilla. Next, layer:

A can of whole-kernel corn and put another tortilla on top.
A layer of cheddar cheese (Daiya makes a great vegan cheese) and another tortilla
A layer of black beans, some more sauce, and another tortilla

Keep layering, until you've added some great healthy layers. USE ANYTHING IN THE FRIDGE! Veggies, leftovers - the salsa will tie everything together. Search the pantry and freezer too.

I used a can of southwest style baked beans for smoky flavour, and some vegan meatballs (President's Choice Worlds Best Meatless Meatballs. Use a spoon of sauce for each layer - without making it too wet.

Bake at 375 covered in tin foil until hot. I like to leave the top tortilla un-cheesed (I realize this is not a word) so it gets toasted and crispy for the last 5 minutes of cooking. Use the broiler if you want to speed this up. I also topped it with some olive oil, salt and pepper - with lime zest.

Our friend came by last night - missing abot 30 pounds of his former self! Bill gave him a copy of "The China Study" last month - a life changing book about plant-based cuisine - and are THRILLED to see him applying some of it to his own life. It is amazing to see how a few dietary changes can put life back in your years.

Buffalo Chickpea Pizza with Ranch

It's been raining so much around here that we need a canoe to get out of the driveway. After a long day at work, I was more inclined to face up to an empty fridge than run into the grocery store and get wet again.

Delisio is advertising for a Buffalo Chicken Pizza lately, and Boston Pizza's new chicken wing menu is also running heavily. I love wing sauces, and especially hot ones - they're just craving inducers!!

So - rather than give into eating those fowl limbs just for the sauces, I thought I'd throw together a version of a buffalo chicken wing pizza for us...

Before even changing out of my work clothes, I made a quick pizza crust.

3 cups of whole wheat flour
3 tablespoons of olive oil
1 scant tablespoonfull of quick rise yeast
1 teaspoon each of salt and garlic powder.

Turned the mixer on, and added 1 1/4 cup of warm water. Mixed until a ball formed (about 4 minutes) and then let it rise while I got to the lentils.

I thought the lentils would make a hefty thick "sauce". Vegan pizzas can slide like crazy without the gluey cheese to hold everything together, and one of my cookbooks suggested thickening them with beans. It's a great tip, which adds protein, fibre and flavour.

I took 2 cups of water, a cup and a half of red lentils (which smell like chicken soup!) and a half a cup of hot sauce in a pan, bringing them to a boil. I added a clove or two of garlic, with hefty salt and pepper to taste.

Daiya makes a mozzarella cheese which is now available in mainstream locations like Zehrs and Loblaws. To make it taste like Ranch, I added some more fresh chopped garlic, some chives, some rosemary and some pepper.

Finally, I put some whole chickpeas in a pan (rinse them well!) with more hot sauce and Earth Balance and a tablespoon of dijon - my signature wing sauce.

I baked the pizza crust without any toppings to make sure the crust was cooked through. Added the lentil sauce topping, the herby cheese and topped with the saucy chickpeas.

I told Harrison at the outset that I was attempting a vegan buffalo chicken pizza. At first he hesitated, and then said "I'm sure it'll be good". When I asked why, he replied "Cause you're Mom!"

K

Royal Wedding Menu, Recent Catering and Survivor Finale!

A rare moment just for the halibut! Harrison, Bill and I were addicted to Survivor this season - here is Halibut three ways on finale night. One with lemon, asparagus and capers, the second with a hearty Indian curry spice, and the third with Lime and fresh red chili.











Another variation on the bread / pizza crust recipie. Here is a focaccia dough, stuffed with corn, black beans, tomatoes and salsa. Folded over top like a big perogy!




I love to do double batches of food we are already eating and pass it on to friends! Here is a catering I did recently for a friend's busy weeknights. A double of our focaccia, some curried chickpea and lentils with lemon-poached cauliflower, and in the back is a white bean cassoulet with braised celery.


I have been loving the addition of fresh chopped greens to any saucy dish. Here, an indian curry gets mixed with fresh green onions - and they turn a vibrant emerald! Lots of active enzymes, oxygen and chlorophyll.












Two words - ROYAL WEDDING! I just couldn't get enough. Here is a lunch sandwich, with some avodaco, fresh tomato pureed with garlic and some veggie bacon.
















William's fave dessert is reportedly Eton Mess - a layered dessert of vanilla whipped cream, fresh berries, raspberry sauce and meringue. NOT VEGAN, but delicious. Served in my great grandmother's teacups. Berries only for Bill in the background.













Oeufs en Cocotte, with cream and watercress, served with crumpets and lemon. Didn't this dish just layer beautifully!!!??? This was absolutely SPECTACULAR - especially when eaten during the wedding of the century - and especially when it is obvious that those two really GET each other.

Smoked salmon puffs, poached asparagus and hollandaise rounded out the April 29th menu.

Culinary Gallery

Feeling Good about Walking Out!

Yesterday was a busy day. Harrison came down with strep throat, which meant we lost 1 1/2 hours to waiting at the clinic, and filling a prescription. Add to that the foot of snow we got yesterday (shovelling is great exercise though) and the "unforseen" subtracted about 4 hours from my day's plans.

Getting Harrison to drink a green juice was hilarious - made from apples and wheatgrass, and coconut milk. I figured it would help his immune system fight off the infection, but it was really him fighting off my insistence that was the real battle! (I loved it though - it was delicious!)

When we finally did get home, I was starving, and ready for a green lunch (more fighters...) so I chopped three crowns of broccoli and the remaining collard greens I had in the fridge into small pieces - almost as small as grains of rice. Heated these quickly in a pan over medium heat with some garlic and olive oil, and of course, lemon zest and juice. We happened to have some crispy "chicken" (made of plant protein Gardein) from Whole Foods, and tossed that up in a separate pan. Added a few generous handfulls of the brown rice from Friday night, and we were eating a green bowlful of healthy vegetables, and whole grains.

Interesting that one of the signs at whole foods lists the relative POWERS of the various foods you should have in your cart. And, not surprisingly, the TOP TEN were all green.

We really didn't eat that many greens, but I have made it my new years' resolution to demystify those little items, so we have been eating quite a lot since January 1st.

So - needless to say by day end, I wanted to just grab a bite to eat that someone else had prepared. We stopped in to Tablouli, the new restaurant in our former beloved Teka. I got there about 10 minutes to 6, the guys shortly thereafter. We ordered just after a table of four, within 5 minutes of the guys getting there.

As we were waiting, a group of about 10 (obviously family or friends of the owners) showed up, and food kept pouring out to their table. The table of four got theirs about 1/2 hour in. We had only ordered 3 wraps and a lentil soup, so after about 40 minutes we were feeling pretty hungry. There were, however, three large empty plates displayed on our table. The "family table" had one woman who kept walking in and out of the kitchen quite comfortably, bringing various items as she came and went.

At 6:45 I asked the waitress about our order. She very politely explained that the table was the sister of a manager (or something like that) and she couldn't bring food that the chef hadn't put out.

10 more minutes later (and three MORE plates to the next table) I asked the guys if they were comfortable walking out. They all agreed.

So we walked to the bar, where the young woman from family table was also standing, and said. "We are leaving. It has been an hour's wait for three sandwiches, but I would like to pay for the wine I had". She again apologized, and said not to worry about it. Harrison caught a glimpse of the other woman's face (aghast!) and told me about it later.

So - we hopped in the car, surprisingly not hungry at all anymore. Sometimes the ONLY VOTE YOU HAVE with what you will put up with is with your money. We dropped into Kelsey's, politely explained to the young lady who seated us that we had just walked out of another restaurant after an hour with no food, and that we'd like three veggie burgers with fries. She said "well, we're glad you're here! I'll put the order in right away."

And she did! We were eating within 18 minutes, and had a great discussion about bad service.

They say that every satisfied customer might tell one or two people about their experience. They also say that a dissatisfied customer will tell 20 than that!

The funny thing was that when a restaurant chooses to prioritize their moochers over their paying customers, it says a lot about the management and the chef. Katie, at Teka, would NEVER have done such a thing.

While we're only one family, I am quite certain that they will never see any of our money again.

Thanks April and Kelsey's for a great dinner last night!

Dr. Veganstein, I think she's done it!

Mark McEwan is a genius. His passion for perfect ingredients is inspiring for anyone who has ever eaten at his restaurants. My fave, as many of you know, is Bymark.

I have been rather obsessed with the Bymark Burger (or the Gucci Burger, as it is also known) since September 21, 2010 when one first crossed my lips. It rocked my world in a way that drove home what that expression really means. Like a glimpse of divinity. Like a perfect timeless moment. Like those rare snapshots of life that take your breath away, and you remember when you're 92. That is what this burger is like.

So - you can imagine my chagrin when my vegan self, tired and exhausted from so many things during summer of 2010 and beginning of my busiest possible season in fundraising, decided to just take a free day and sample the burger I had been hearing about and reading about for 2 years or so. Just "OK already, I might as well just try it". You can also imagine my embarassment when the manager of the restaurant came to my table to ask if I was OK, since I was "enjoying" the delicious morsels so loud that the entire busy restaurant could have been disturbed. Imagine how disturbed I was (and have been) knowing that the vegan diet I have so heartily embraced could be tattered to shreds by this burger. Oh yeah, it is THAT GOOD.

I had to push my boundaries of honesty to own up to my love of this burger, even on this blog. Our family are pretty neat poster children for why vegan ROCKS, (particularly since our discovery was almost accidental).... For why animal products are just, in one word, BAD for us. For how my budget, my body, my time and my evironment have benefitted from the change.

So how does falling in love with a Bymark (Beef) Burger fit into this deal???

First - it reminds me that I don't have all the answers, and don't have to pretend that I do.

Second - it punctuates that it is top quality ingredients, not cheap crap, that make a taste bud perk up and respond.

Third, it hammers home the principle that textures, temperatures, and taste are the foundations of good dishes.
The Black Truffle...

The beautiful colour of purple lettuce, paired with its crisp and cool freshness...

The smooth and slick creaminess of the aoli....

The firm, salty, peppery, dense texture of the burger...

The browned King Mushroom veggie alter-ego, drizzled with truffle oil...

with all of the above compiled together and highlighted by the soft, fluffy, mouth-yield of a perfect bun.

How could I ever duplicate this? How would it be possible?

Well - it's taken me a month of hard time, but I've done it. I feel like Gene Wilder in Mel Brooks Young Frankenstein, when his monster got off the table and walked. Seriously!

My burger tonight gave new meaning to the scene when Teri Garr burst into song when she says, "If the Monster got your brains, what did you get from the monster?" Cut away to the monster (in bed with Madeleine Kahn), reading Shakespeare and then subtly inferring the obvious "enhancement" of some other important in exchange.

So, in my own, inimitable VEGANSTEIN way, I have veganized my idol, the Bymark Burger.

Match is a new vegan meat product which is getting a lot of attention latelyin the vegan world. It is textured vegetable protein with the flavours of beef, chicken, pork and even some seafood. I got some at Whole Foods on Sunday after a ski trip in Michigan, hoping to perfect this burger for Bill and Harrison for Valentine's day. You know - boys gotta eat.

So tonight (Feb 15th, I know, but they wanted to take me out for dinner last night!) I got to work the Match Beef into patties, flavoured with fresh ground black pepper, white truffle salt, and steak spice. I thinly sliced king oyster mushrooms and browned them in truffle oil and Italian black truffle salt from Rome. I mixed even parts of Truffle Mustard from Fauchon in Paris, with organic Vegenaise. And I finally used small cubes of the brie cheese from my friend Maria from Christmas that has been waiting patiently in my fridge for the right moment. I lightly pan-toasted soft store-baked hamburger buns, and lovingly washed some crisp purple lettuce.

And then counted the minutes till Bill walked in the door (...even more than usual... Have I ever mentioned that our own first meeting was the only moment that even compares to my first bite of a Bymark buger??)

When the burgers were assembled (and properly photographed) we all dove in and yummed.

Harrison, Bill and I all had 2 burgers and I feel an immense relief tonight, knowing that the flavours of my last meal before I die dish can be relatively veganized (OK, I can't imagine duplicating the taste of melting brie, but I only used a few cubes, and certainly less than 1/2 an ounce)...

And, as I pull the sheet back on one of the great discoveries of 2011, I can finally shout from the lab...

" IT WAS NEVER ALIVE!!!!!!!"

Final Touches and Superbowl Ponderings

Watching the Superbowl is always offers interesting insight into the crappy North American Diet. I actually just heard the expression about eating a hamburger "after you bacon it". Bacon as a verb. Whatever. Just call it the Fatinator. Or the Cardiofritz.

The thing about a high vegetable low fat, high nutrients, low destruction diet is that it might not seem look (at first blush) like it's "enough" to fill you up. So as I watch hamburger, cheese and beer commercials tonight, I'm going to hack out a quick blog which you might try to employ tomorrow, once the hangover and cheeseburger and wing fest is over....

Give the vegan food or the vegetarian plate some time to fill you up. You don't need to add anything else, and you will feel full, satisfied, and satiated.

1. Your stomach is the size of a fist. This is how much food will FILL you. But it takes about 20 minutes to actually feel full. Once you start eating anything (an orange, some whole wheat crackers, some sliced red peppers) set a timer. I promise you in nine minutes you will feel better.

2. Most folks know that your plate should be composed of mostly veggies, with some whole grains and some good fats. BUT! A few more steps can really elevate your food from regular to fabulous.

3. Is the plate colourful? Does it need a sprinkle of green onions, or some lemon zest, or some hot sauce?

4. Have you used food already in your fridge? You can add some spinach, shred a carrot into your bowl, tear up some fresh basil.

5. Use a completed dinner as an opportunity to layer in some texture. Vegan food doesn't have to be baby food. Add some crisp tortilla chips or crumble some toasted croutons or almonds on your plate.

6. Finally, add a raw touch. Bill has really gotten me into adding raw food to our final dishes, and it really does make you feel amazing!

Give a vegan plate a chance to fill you up. Chicken, fish, beef and pork will do it easily, but the flavours are very one-dimensional. Veggies take a few minutes, but are well worth the patience.

A full plate of a hearty vegetable chili, with a slice or two of jalapeno cornbread and a few cubes of fresh avocado, sprinkled with cilantro and lemon are every bit the delectable superbowl dish as the "other stuff" that is on TV now.

I made two chilis for the studen't Chili Cook Off tomorrow, and was struck with the difference between the meaty version (Braised Beef Short Ribs with Red Wine and Chocolate) which is delicious, but higher in fat, calories and contains very little good fibre. My Sweet Chocolate Chili Heat Chili, with sweet potatoes, yellow peppers, corn, black beans, tomatoes, green onions, and cilantro is vastly healthier, but will be propped up with some of these decadent, final touches.

The avocado cilantro and lemon zest, with a healthy spike of chopped cilantro is my fave:)

Mould and the Natural Order of Things

In Michael Pollan's groundbreaking book, In Defense of Food, he writes that you should eat food that will eventually rot. Not exactly the most appetizing comment for a food blog, but here's why he's absolutely right.

I buy organic lemons and limes whenever possible because I am so frequently using the zest. Usually they come in a large bag with 5 or 6, and this makes the slightly higher cost manageable. Lemons are almost always the most efficient and effective items in my kitchen, from half of one squeezed into some hot water and in the morning, to a fresh way to zing up a pasta dish, or to brighten up some fresh berries.

But every so often, I reach into the bag and am met with a fuzzy, soft, slip of my fingers, and there is a gorgeous lemon, covered in white mold. It can literally happen overnight. And every time it happens, I am cognizant of why.

WHY does mold make me ponder the beauty of nature?

Because FOOD is meant to go bad! All of those wonderful enzymes and antioxidants, and nutrients and vitamins and minerals (which is the POINT of food in the first place!) do so much for your body, but even they have a life. And it is only effective when food is fresh and natural.

If I see one more boxed microwaved "factory lunch" commercial I'm going to hurl a moldy lemon at the TV. FACTORY BOXES should not be lunch, even if they are called "healthy choice" or "healthy whatever". These concoctions have the unpronouncables in them so they can stay on factory floors, supermarket trucks, and grocery freezers, and in household freezers indefinitely. And the food industry is preying on busy people, usually women, who want to trim down, feed themselves well, and drop the extra weight that literally weighs them down on so many levels.

I know it's not as easy to make a casserole, or a homemade chili, or a fresh soup. It might take you 15 minutes, and you'll probably have to do it standing up while using your muscles.

But what are you really doing with the time you "saved" by buying the box? Probably not much. And you're robbing your body of fresh.

Everyone says "it's cold season" and they grab their Kleenex and their lozenges like there's no way to avoid it. I have had only two "colds" since I went vegan, and both times I can trace the preceeding week to lots and lots of non-vegan indulgences. Which necessarily means I ate less veggies and fruits. Bill's noticed the same pattern among his friends. I do not think this is a mere coincidence.

So - my final words on the subject are that factories do not make "healthy food", food should eventually decay, and you are what you eat.

Bymark Burger

** A EUREKA MOMENT **

The post that follows was written last week, and is indicative of my struggle between my love of animal based food and my new love of vegan cuisine for all of the environmental, health and financial benefits of eating this way. What I am concerned about is how to possibly imitate this dish that I have just fallen head over heels in love with, with the exception of the fact that it involves cow murder. Plus, I do not want to risk alienating all of my vegan readers. Having said that, many people who transition into this lifestyle do struggle with it at the beginning and while they are learning to find new ways to enjoy old favourites.

I posted the blog, and then the missing piece just hit me. It is the TRUFFLES and the mushrooms that I am really crazy about. It is the salty and peppery contrast that makes me swoon. It is the soft bun and the firm other textures that make it exquisite. SO? I can probably take a stab at a replica with a portobello, truffle vegenaise, and a cashew and nutritional yeast combo to replicate the melted cheese. If I add in a great bun, it might just be possible to still enjoy this treat without the consequences I so happily give up on a daily basis.

I think I can!
I am so wildly impressed with how many people read this little blog project on a regular basis. I know so many of you aren't exactly veganized, but still check it out from time to time for meal ideas.

So - lest you think that I never get tempted by the other treats, I attach a photo of the most fabulous burger on the face of the earth. The first time I tasted it, it left me utterly speechless.

It is by no means at all a regular indulgence for me, but it is one of the single greatest examples of extraordinary animal cuisine. It is a complete and utter luxury dish, with king oyster mushrooms, truffle mayo, the most perfect aged beef imaginable, melted brie de meaux and served on the softest bun and fresh purple lettuce.

I read a great tip in Chris Carr's book for people who want to improve their health and go vegan most of the time, but for whom one particular dish is a favourite. Give up everything except your favourite!!

Seriously, and in all actuality, this burger ACTUALLY helps me stay vegan 99% of the time because once you try Mark McEwan's version of burger Nirvana, you will never want to touch anything else again. It's just an inferior and cheap imitation of perfection.

This burger would literally be my last meal if I am ever offered such a choice, and is literally the best thing I have ever eaten in my life.

Sweet and Yukon Gold Potato Gratin

Here is an easy and inexpensive Potato Gratin that I pulled together last night. Made a quick stock with 2 peeled carrots, 2 stalks of celery, two leeks (white parts only, wash them well!), and 3 cloves of garlic. Simmered everything gently until veggies were soft.

[I have been reading Chris Carr's Crazy Sexy Diet, a great book about a cancer survivor who literally turned her life and her body around by eating well. This book is amazing, because of its plain language and simple explanations of nutritional nuggets. She encourages people to cook on the lowest heat possible, preserving the most nutrients, and hence my new way of making stock on a much lower heat....]

When veggies were ready, pureed them in the blender. Peeled equal parts of white yukon gold potatoes and bright sweet potatoes, and layered them in a casserole. Sauteed a ton of local cremini mushrooms I got at the market in some olive oil, black pepper and sea salt until they were browned, and then finished with a couple glugs of white wine.

Layered everything together, alternating the sweet and yellow potatoes, and gently poured the pureed stock into the bottom of the pan until it came almost all the way up. Should have added some flour to thicken the sauce, but it was still OK.

I topped the whole thing with foil and baked at 350 until the potatoes were soft.

It was delicious, with almost no fat, lots of veggies and good carbs, and some delicious but satisfying flavours for a perfect Wednesday night.
A

Culinary Gallery

A Ukrainian Perogy Soup with Borscht topped with crisp beet geens


Red Pepper Risotto


Poached Leeks with Olive Oil, Sea Salt and Lemon


Chocolate Pancakes with Hazelnut Spread


Browned King Oyster Mushroom Risotto with Black Truffle


Holiday Panettone for Hostess Gifts


Harrison's Hands enjoying Beet and Vodka Smoked Salmon on Christmas


Christmas Morning Plater of Smoked Tuna, Avocado, Mango, and Beet and Vodka Smoked Salmon with Crisp Baguette Slices


Sushi Night with Toasted Sesame Portobello Mushrooms, Avocado, Sushi Rice and Sweet Chili Sauce


Tomato Basil Lasagna with Daiya Cheese (made while watching DaVinci Code with Harrison)


Vegetable Bourgignon with Cremini Mushrooms, Heirloom Carrots, and Red, White and Purple New Potatoes with homemade biscuits