Recipe: Smoothie Bowl

When you feel like getting some greens in but crave something with more substance, this is a great recipe to try out. For me, I love getting creative with the toppings: granola, tropical fruit, coconut shavings, nuts.  It’s a change-up from having the usual oatmeal or yogurt and its so refreshing on a warm day. I love cold breakfasts. The base doesn’t need to be what I used – throwing in some frozen berries would be just as delicious if bananas aren’t your thing. Since it’s so simple and customizable, this could totally make a wicked DIY brunch party! 

Recipe

(Servings: 1)

Smoothie Base:

1 handful of mixed greens

2 frozen bananas

1/4 cup milk of choice

3-4 dates

1. Blend all the ingredients in a food processor or blender. Pour into a bowl of choice and start topping. My favourite toppings are cacao nibs, chia seeds, tropical fruits, and homemade granola.

Sometimes, when I’m out of yogurt

A Happy and Unplanned Discovery

This was a totally unexpected find on our way to Matchstick Coffee, where we were headed there for a late lunch.  Whilst walking, I noticed the sign of this bakery and knew we had to check it out. There’s not harm in doing so anyway. The space has to be among one of my favourites in Vancouver, ample natural lighting and quaintly decorated with little antique knick-knacks. The array of goodies are tantalizing too, despite it being a gluten-free facility. It was difficult to make a decision with the options of frangipaine tarts, cinnamon rolls, savoury hand pies, and the list just goes on. You name it, they probably had it. There were even some decadent vegan options available.

I wasn’t a fan of the pizza because I found the dough to have a weird aftertaste, but the cookie I had was incredible. It was the perfect texture; it held its shape while still being crumbly and soft. It had the chocolate chips to raisins, each bite a gather of both flavours. I was so thankful the coconut shavings were not prominent, but the essence from it heightened the flavour profile. Even if you don’t happen to have a gluten allergy, it’s worth a venture to check out their baked goods. They surely know what they are doing and its always a good idea to support local businesses who have their customer’s best interest and health in mind.

Greens, mushroom, tomato, and corn pizza with Cashew Sauce

Cranberries, Coconut and Chocolate Chip Cookie   

Anything But Ordinary

From the outside, this unassuming white building may be nothing fancy, in fact, rather dull compared to the Main Street scene nowadays. Walk through the doors however, and you will think otherwise.  The pastries are eye-candy, more artful and seamless than what was previously carried by the old ownership. Brilliant use of colours, quality ingredients (they use vahlrona chocolate!), and a few goodies that I haven’t seen anywhere in Vancouver. For example, the totoro cookie and hummingbird cake… the latter has me drooling. The place is perfect for afternoon tea with a girlfriend or a new lunch spot to venture to; the atmosphere is just so charming.

On my visit, I had their tuna nicoise sandwich, quiche, and the pulla. The quiche was definitely my favourite, mile-high and flavourful with a buttery, flaky crust. It’s very similar to Faubourg’s, just less crust, more filling. The pulla was nothing spectacular, perhaps because I had high expectations from the description and appearance. It’s a good cinnamon bun, not too sweet but not too memorable either. I just so happened to come in when they were featuring their new special sandwich, the tuna nicoise. The bread is freshly-baked, which is wonderful, filled with a generous portion of tuna salad and fresh greens. The filling wasn’t heavy unlike most places that use a heavy dose of mayonnaise to bring flavour. This was well-balanced.

Personally, it’s the perfect addition the ‘hood. I know there are quite a few bakeries already in the area, some off the top of my head include Coco et Olive (which it is adjacent to), The Last Crumb, Batard Bakery, and Float On Bakeshop. Yet, this one has character and flair, and brings something different to the table.

             

Kinfolk Gathering – Beneath The Surface (Vancouver, BC)

I love an intimate gathering and this Kinfolk event did not fall short. So much thought and attention to detail goes on behind-the-scenes to ensure that from an onlooker’s perspective, it’s a feast for the eyes. From the flower arrangement to the menu design, each component had been carefully selected to cohere to a theme that’s representative of the magazine. It was an afternoon filled with good vibrations, sharing stories among like-minded individuals. We all shared a common interest – to live simply and eating good, honest food. A big thank you to Annabelle Choi and her team for spoiling us with a wonderful selection of hand-crafted treats and Here There for organizing the event. Of course, I could not have asked for a better location than Le Marché St. George itself, who opened their beautiful space for us to use. To the endless list of local suppliers that collectively contributed to making the event as beautiful as it was, the food as delicious as it was, thank you. It was a success and I have a feeling that this is what these gatherings aspire to accomplish about: building community.

          

Recipe: Summer Rolls with Peanut Ginger Sauce

  This is a fool’s recipe, honestly. I can whip this up in under thirty minutes and still have a nutritious, yet flavoursome meal. My favourite aspect about these rolls is how easily I can incorporate my weekly farmer’s market findings into them – local greens, radishes, carrots, you name it, it’s doable. As the weather warms up, l I see them becoming part of my daily routine due to their refreshing effect; it’s thirst-quenching and the varying textures from the crisp and crunchy vegetables make it the perfect summer snack. Not to mention, the vivid colours are breath-taking – edible jewels. The ingredients are also so adaptable, you can throw in whatever is lying in your fridge. Another reason why I’m so fond of this dish is how it makes me able to eat raw vegetables! If you know me well, I love vegetables but I just can not eat them raw. I think the last time I’ve had a salad was over a year ago… This however, makes that problem go away. In fact, I look forward, crave to be frank, to eating them. Plus, it’s such a mess-free recipe because no pots and pans are required. Phew, right?

The wrapping is the trickiest part, but after some practice, it’s not too bad. Just don’t give up! The peanut sauce with this recipe is a must – it’s delicious and the perfect compliment to the fresh vegetables. Please don’t go making these without them. It just won’t be the same, trust me. I added some fresh grated ginger to it and the brightness of its flavour profile really cuts through the sweetness from the soy sauce.

Looking forward to hearing how it goes! Perhaps this will become a staple item in your repertoire just like it is for me now too.

Ingredients (Servings 1-2):

1/2 avocado

2 small carrots

1 bunch of basil

4 baby cucumbers

2-3 radishes

1 package of rice paper

A shallow plate with 1 inch deep of room temperature water

Peanut Sauce:

3-4 tablespoons of peanut butter (I used crunchy)

1 1/2 tablespoons of soy sauce

1 teaspoon of grated ginger

a squeeze of half a lime

a pinch of garlic powder

For the rolls…

1. Wash and cut all vegetables. You can julienne them or just cut them with a knife. Place them on a clean plate to be used later.

2. Take a piece of rice paper and dip it into the water. When it becomes pliable (the texture will change and it will look more clear), transfer it onto another clean plate. Place the vegetables in the centre of the paper for an open-ended roll. I usually put the firmer vegetables on the bottom but you can figure out what you like best after making a few of them.

3. Place a few pieces of your fresh herb of choice (I used basil, but you can use mint and cilantro too) on top and take the bottom of the rice paper and pull over the vegetables (away from you). Take one side of the rice paper and roll to the other end to complete the roll.

For the peanut sauce…

1. Whisk peanut butter, soy sauce, and honey in a bowl. Stir in lime juice until desired consistency.

2. Add your pinch of garlic powder (or fresh garlic) and teaspoon of ginger. Mix all together. Transfer to a container to be stored in the fridge for 5-7 day.

  

Ain’t No Better Day Than One in the Kitchen

The past year, I’ve learned quite a bit about myself. I’ve discovered an interest in cooking, something I never envisioned in my future. I love being in the kitchen, blending local produce with ingredients that I’ve picked up from ethnic grocery stores. I’ve seem to become obsessed with them as of late… I especially love visiting the Middle Eastern grocery stores on Main and W. Broadway, their supplies of quality spices and sauces fascinate me and I could peruse the aisles for days, despite the store being not that large.

Here’s a glimpse of what I’ve been busying myself with…

Entertaining a few guests at my place. On the table includes: smoked paprika potatoes with scrambled eggs and corn, roasted brussel sprouts with toasted hazelnuts, Batard Bakery breads, home-made chipotle hummus, and The Farm House brie with sun dried tomatoes and basil. All produce (minus the corn) was from the Vancouver’s Farmer’s Market and spices were purchased from Parthenon Supermarket located on W. Broadway. A close-up of the bread platter… I was quite proud of this! Made some home-made chili with fried egg tofu and rice pilaf. The beginnings of pasta sauce ready to be drenched on pasta… I have officially become hooked on dates, contrary to my past opinions. I’m seriously considering ordering a whole box because I cannot live without them now. Vegan chili and pasta! So simple and quick since you can have a whole batch made in the fridge ready to heat up. Chili in the making… This was massive and so much fun to test out! Lately, I’ve been making tons of curry, throwing in tons of veggies with spices and a can of coconut milk to really bring out the flavours. Ladled on a bed of rice, this is my type of comfort food. I tried making rice pudding one night for my friends and it ended up being a tad drier than I anticipated – even too rich for my liking. Yet, I love the combination of coconut milk and spiced granola, so I’m hoping to re-try this! I love cooking everything in one bowl so I basically mixed a bunch of vegetables, broth, and rice into a pan and added some spices… It ended up almost like a paella! I loved baked sweet potatoes. They make my world go round. If you haven’t tried it, you must!  Threw some potatoes, toasted breadcrumbs, corn, rice and some parmesan for dinner one night and it was splendid! Made my version of pizza using buckwheat flour, hummus, and pea sprouts. It was delicious. Stir-fry veggies! I’m trying to learn some of my mother’s cooking so I can preserve the recipes! Attended a workshop a few days ago and learned how to make home-made butter and yogurt. This was the best butter I’ve ever tasted so I kept going back for more… Fresh butter is highly addicting and must be tried once in your lifetime at least. Butter in the making!