YamChops Part 2: Dragons DO Eat Vegan!
One of my first LettuceMeat feature articles back in 2014 covered Toronto-based YamChops, arguably the world’s first “Vegetarian Butcher”. Notwithstanding the clever juxtaposed food noun name (teehee!),…
vegetarian
Pasta Shells with Broccoli Béchamel Sauce
On a weeknight, I’m often confronted with leftover veggies like broccoli, cauliflower or carrots. It’s not quite enough for a whole side dish, and my…
Miso-Glazed Salmon with Brown Rice Pasta
After a busy workday, I have exactly 30 minutes to whip up a quick meal that is tasty and kid-approved. Thank goodness for books like Meals in…
Lovely Lettuce
“Lettuce is like conversation; it must be fresh and crisp, so sparkling that you scarcely notice the bitter in it” Given lettucemeat.com features lettuce in…
Veggie Meatballs
Here, I use the term “meatball” loosely! These veggie balls are, in fact, made with several ingredients you’ll likely have on hand from your…
Vij’s Spinach and Split Pea Mash
Vikram Vij, master of modern Indian fusion, goes back to basics in his “Vij’s At Home: Relax, Honey” cookbook which he co-authored with…
YamChops: Healthy Eats, Tasty Treats
Toronto’s culinary scene just got a lot healthier and tastier with the June opening of YamChops at 705 College St, in the heart of Little Italy – the city’s…
Broiled Tuna Steaks with Arugula
“The best fish deserves the simplest treatment”. Adapted from Top Chef Canada judge Mark McEwan’s latest cookbook, “Fabbrica: Great Italian Recipes Made Easy for…
Almond-Crusted Halibut with Braised Artichokes
Scarpetta Restaurant serves beautiful Italian fare in several North American cities, including my hometown of Toronto. This recipe has been adapted from “The Scarpetta…
“Takeout” Chicken Pad Thai
This healthy, homemade version of my favourite Thai dish, Chicken Pad Thai, provides a quick and tasty alternative to sodium-filled takeout. I have adapted…
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