Portobello Wellington [Vegan]

Portobello Wellington [Vegan]

You know what gets me really excited? Like, maybe it’s a little weird, I’m so excited? Fresh produce. Yup, if there’s one thing I love, it’s to spend some time browsing the farmer’s market. Going to a farm stand. It’s just so… wonderful. Fresh!   

Vegan Strawberry-Rhubarb Ice Cream #aquafaba

Vegan Strawberry-Rhubarb Ice Cream #aquafaba

It’s officially spring, and I know that because rhubarb is in the farmer’s markets! View this post on Instagram A post shared by Rebecca Coleman, Food Writer (@rebeccacoleman) I love rhubarb. Not just for its tartness, but also because it tends to be one of 

Foraged Mushrooms and Polenta

Foraged Mushrooms and Polenta

This is the story of a girl who went on a hike in her backyard. Last weekend was our Canadian Thanksgiving. I ended up being a rare situation where I had 4 days off in a row with no classes to teach, and because my 

Christmas Eve Fondue

Christmas Eve Fondue

I’m sure all of you have your own family-centric holiday traditions. Well, one of mine is a Christmas Eve fondue. I do love to fondue… I mean, c’mon, what’s not to like? Lovely, soft pieces of bread, dipped into warm, gooey cheese. You really can’t 

Christmas Gifts for Foodies–Gadgets

Christmas Gifts for Foodies–Gadgets

‘Tis the season! Christmas is coming, and I wanted to help you out by letting you know about the hottest items out there this year for the Foodie on your list (or perhaps yourself?). I’ll have a few of these over the next couple of 

Vegan Panna Cotta with Blueberry-Balsamic Compote

Vegan Panna Cotta with Blueberry-Balsamic Compote

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 

“Kitchen Sink” Salsa

“Kitchen Sink” Salsa

Summer is ending. The kids are back in school, and we are on the cusp of fall. I’ve even seen a few leaves… While I’m not overjoyed at losing my freedom and bike rides to the beach, I’m really excited that classes are starting up 

Peanut Butter Cups

Peanut Butter Cups

Well, kids, it’s that time of year. One of my long-standing holiday traditions is that I choose a day in late November or early December, and get together with my friend, Michelle, for a full day of cookie-making. We use the cookies as hostess gifts 

Sweet Zucchini-Pepper Relish

Sweet Zucchini-Pepper Relish

A couple of years ago, while having a girlfriends night, my friend Erin showed up with this Sweet Zucchini-Pepper Relish. She served it on slices of baguette with cream cheese or goat cheese, and a dollop of the relish on top. It was a big 

Garlic Scape Pesto

Garlic Scape Pesto

In late spring, a magical thing happens. In the winter, farmers plant garlic. Usually, they plant rows of cloves, and in the spring, the scapes, or green leaves of the garlic, poke up out of the ground and begin growing. To make the garlic focus