Plant-Forward Living with Rebecca Coleman
I just got back from a glorious long weekend in Tofino. Everything was perfection. Normally, when you go on vacation, you hope for good weather. But Tofino might be the one place in the world where people go hoping for bad weather. I spent quite …
Tomorrow is March 14. That means it’s 3.14. 3.14 = pi (π) Pi = Pie. So it’s Pi/Pie day! Last week, I decided I’d crowdsource the most popular flavour of pie, and make that. Well, I got over 70 responses to my question “What’s your …
I live in the West End, and I have walked past Forage a tonne of times. I even tried to eat there once or twice, but I ended up there at times when they were closed. I was really happy to finally make it there …
For those of you that are still holding tight to your new years resolutions of eating less sugar, I have a couple of options for you this week. Today, I feature a recipe for homemade Oreos that are much lower in sugar, and later in …
In keeping with the chocolate-decadent-yet-healthy theme that appears to be developing this week on my blog, I bring you… chocolate bliss balls. If you’ve never had a bliss ball, well, then you truly haven’t lived. They’re kind of a cross between a truffle and an …
Crêpes. The very word implies elegance, decadence, exoticism. You can instantly picture yourself eating one while strolling along the Seine wearing a beret and gazing at the Eiffel Tower. Crêpes are one of those things you don’t make at home… one of those things you only …
Find a vegan version of this Apple Tarte Tatin here. This is the stuff dreams are made of. In cooking, sometimes, the whole is greater than the sum of its parts. A few years back, in Greece, I had a Greek Salad. I was on …
Will I quit with the pumpkin recipes, already??? No, no I will not. Okay. I will. But just give me this one last one…. My son has discovered scones. He loves them because he can get up in the morning and “make” his own breakfast, …
You may have noticed I’m a little obsessed with savoury ingredients in sweet preparations lately. I’ve been working a lot with fruit, but hitting the sweetness with a savoury twist that makes it… interesting and gives it a greater depth of flavour. My herbs are …
Earlier this summer, I fell in love with panna cotta. Panna cotta is like creme brulee’s country cousin; it’s still a creamy, pudding-like dream, but it doesn’t require eggs. It’s thickened, instead, with gelatin. Now, gelatin makes me a little nervous. I’m unsure where exactly …