Chef Ezra Kedem’s Eggplant Carpaccio

Last night we watched “In Search of Israeli Cuisine” on Netflix. If you love to cook and eat there is nothing not to love about this film. A travelogue meets culinary history and a sparkling show of local food, extraordinary chefs, rich olive oil, shimmering fresh fish, bustling markets and a good explanation of the differences in Ashkenazi and Sephardic flavours.
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Simple Is Good: Ceci e Scarole (Chickpeas and Greens)

A staple on Pugliese tables Fave e Chicoria, a puree of fava beans topped with wilted chicory is a fundamental farm style meal that’s cooked in country kitchens from the hill towns scattered throughout Italy. Keep Reading!

Kale Chips

Who can resist salty, crunchtastical snacks?!

Kale has been in the limelight as a healthy and versatile superfood and it’s staked a prominent presence in the chip world—kale chips are popping up in restaurants and hitting grocery store shelves. But you don’t have to go out or splurge on a fancy bag of prepackaged kale, satisfy your salt fix with a little DIY up in your kitchen!
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Smashed Avocado and Chickpea Salad

If you are akin to me then lunch is something to look forward to, a mid-day stretch for the mind and energizing the belly. I’m not one who can handle the doldrums of eating the same peanut butter and jelly sandwich for lunch everyday and feel that a packed lunch should be something to look forward to, it should inspire and satisfy.  Get creative, re-purpose leftovers and pack a lunch that excites you!
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Seitan Shiitake and Leek Roast with Chickpea Gravy

Having had a successful first attempt at seitan I decided to venture from the cutlet onto something bigger—a roast, and a stuffed roast at that!  I followed Isa Chandra’s recipe from PPK to a T and it turned out wonderfully. A nicely, browned, seitan roast stuffed with meaty mushrooms, herbs, and leeks.  The roast solo is a bit dry for my taste so I paired it with Isa’s Chickpea Gravy, lending some moisture to the seitan.
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Meat-less Meatloaf Muffins Topped with Kale Mashed Potatoes

Finger food isn’t only for kids, grab ahold of these muffins and channel your inner-child! Fun to eat and tasty to pack and reheat for a brown-bagged lunch, you’ll be thinking of ways to minimize all of your favourite foods.
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Spaghetti and “Beanballs”

Aha! A vegetarian meatball that holds itself together, this is good news!
Spaghetti and “Beanballs” makes for a great weeknight meal that can be made ahead and reheated to serve. I’m looking forward to noshing on this protein and fiber-rich dish after my run tonight.

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Black Bean + Avocado + Goat Cheese Tacos with a Hint of Honey-Lime

Black Bean, Avocado + Goat Cheese Tacos with a Hint of Honey-Lime
Black Bean, Avocado + Goat Cheese Tacos with a Hint of Honey-Lime

This taco recipe is simple, quick to prepare and satisfying.  Filled with real food and notes of sweet, sour and spicy paired with buttery textures of avocado and goat cheese.  The honey compliments the tangy-ness of goat cheese while the lime, coriander and cumin lend a zing to the palette.  This will be a go-to meal again and again.
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Tagine, Tajine

I am one who appreciates eclectic taste hence, identifying my love of collecting, antiquing and thrifting.  It takes a creative mind to repurpose an item, see past the junk to seek out the gems and have an appreciation for the ‘hunt’.  I enjoy antique shops, junk shops, estate sales, yard sales, thrift stores and great deals!
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A dish with no name

This is one of my go to meals for colder weather months or when I’m short of time….it doesn’t have a name but it’s really, really good!  Not too posh yet not lacking in taste, this dish dazzles by being bright, colorful, crunchy and filling.  I actually borrowed upon the idea from a restaurant down my street called, Gaia Cafe.  It’s a lovely little brunch spot with mismatched tables and chairs, you serve your own coffee and can watch your food being made.  They serve up vegetarian-fare subsisting mostly of stir-frys, scrambles and overall yummy hodgepodges.
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