j 10/23/14 j 10/23/14

Baked Brains! (Baked Cauliflower)

The perfect thing for Halloween. Baked brains, but really it's just pizza over a whole head of cauliflower.

Start by setting out the spice profile: basil, onion powder, salt, garlic and oregano. Stir it in the tomato paste and mix thoroughly. Wash and shake dry a head of cauliflower.

Spread the spiced tomato paste on the cauliflower and cover with thinly-sliced vegetables.

Bake at 350F for 30-45min. Doneness can be tested when a knife can be easily inserted.

Slice and serve drizzled with olive oil and sliced green onions.

j 11/9/13 j 11/9/13

Autumn Gardening 2013

Growing happily in the cool weather: spinach, kale, lettuce, garlic, and beets.

j 9/21/13 j 9/21/13

Thai Lettuce Wraps

So many of my favourite textures and flavours in one dish.

Start with base flavours: onions, sweet peppers, carrots and celery. Saute until lightly caramelized. Allow to cool.

Prepare the lettuce. Romaine works well: it's crunchy and its shape holds the filling well.

Fill the lettuce leaves with the sauteed vegetables, tofu and fresh veg. Julienned fresh carrots, tomatoes, bean sprouts and Thai basil complete the flavour and texture palette. Served with a peanut dipping sauce:

Chopping the lettuce and mixing all the ingredients makes for a perfect spicy salad. Add cashews for extra protein.

j 4/21/13 j 4/21/13

Thai Noodles and Veg

This tasty dish is rich, warm and packed with lots of fresh veg.

Soak and drain the rice noodles:

Prepare the seasonings: curry paste, peanut paste, lemongrass, salt, red curry paste:

Cashews for protein:

Chop the veg - carrots, onions, green onions, lettuce, sweet peppers:

Heat a can of coconut mild; add the seasonings and veg:

Promptly add in the noodles and cook until done:

Warm yet spicy comfort food!

j 4/20/13 j 4/20/13

Spring garden updates [2013]

The garden is coming to life! Blueberries in bloom:

Lettuce - survived the winter:

Shallots:

First rose bud:

Asparagus:

Potatoes:

Tomatoes - hiding under buckets for frost protection:

Pfingstrose (Peony):

Watercress:

Grapes:

j 4/17/13 j 4/17/13

Southwest Burger Wraps

A hearty wrap is the way to go when you're hungry. This is composed of refried beans, veggie burger, lettuce, salsa and tomatoes. I also made a three colour coleslaw to add extra vege.

j 2/19/13 j 2/19/13

Winter salad

Fresh grown salad in winter?! That's the way how I grow.

Fresh: lettuce, beet leaves, broccoli, carrots, onions

j 2/5/13 j 2/5/13

Reconstructed Burrito

Layers of refried beans, guacamole, lettuce and salsa; separated by pan fried flour tortilla.

j 1/19/13 j 1/19/13

Mind-blowing Vegan Burger

One year anniversary of jLAmode!

Too good to be vegan! A local restaurant inspired me to make this flavourful stack. The patty is also gluten free.

First, set out the spices: garlic powder, dried chives, turmeric, salt, onion powder and smoked paprika.

Then mix with a puree of beans (nearly any kind will do). To help hold things together add tofu, oats and white rice flour.

Form the patty and give it a good fry:

Add some char for a deep flavour.

I baked fresh burger buns just for this:

Completed with lettuce, tomatoes, yellow bell pepper, avocado and grilled onions. Served with a salad made of: fresh-from-the-garden mixed greens, toasted pine nuts and pomegranate seeds.