Persephone food truck and Farm to Feast chef Ann Meyers partnered with Nature’s Chef, Tom Kral visiting from Sooke on Vancouver Island, to create a memorable four-course dinner from the West Coast’s bounty. About 30 people paid $95 each for the feast at the Persephone Brewery in Gibsons Aug. 16. First on the menu was ... Read More »
The first time I ever had tempeh I bought a smoky flavoured box of it from a grocery store. I cooked it up, took a bite and promptly threw it out. Honestly, it was one of the worst things I had ever tried to eat; and there are not many of those. I swore I ... Read More »
Sometimes I want a treat just for me. I am vegan and my husband is vegetarian, so he often has cookies, cakes and other treats I don’t eat. I also like to keep my saturated fats really low. So what can a hungry, craving vegan gal whip up in a few minutes that tastes delicious ... Read More »
Up here in Powell River we have a strong and vibrant Vegan Potluck Group. We meet every couple of months for a fabulous and gorgeous vegan dinner. At the last one someone made an amazing salad with purple potatoes. It looked to me like a dish of violets. I had never seen such a colour ... Read More »
Serves 4 Hands-On Time: 40 min Total Time: 40 min Ingredients • 1 pound russet potatoes, peeled and cut into 1/2-inch-thick rounds • 2 tablespoons cider vinegar • 2 tablespoons olive oil, plus more for the grill • Kosher salt and black pepper • 4 6-ounce pieces halibut, cod, or striped bass fillet • 1 ... Read More »
This month’s recipe comes from Emma Levez Larocque. Emma is a Registered Holistic Nutritionist and Certified Plant-Based Chef living in Powell River. That means when you have dinner at her house it is not only delicious but healthy to boot. Her Red Green Salad is simple, tasty and healthy. It has crunch and colour and ... Read More »
Chef Paul Haldane, left, and business partner Tony Browton celebrate their unofficial first night of business Feb. 24 at Nova Kitchen, at 546 Gibsons Way, a local heritage building. Nova offers high-end dishes in its cozy dining room. The restaurant is now open for suppers, Tuesday through Saturday. Rik Jespersen photo Read More »
When people find out I eat a plant based diet one thing they often tell me is, “I don’t like tofu.” My bet is that they ate it once in a badly prepared meal and would never trust it again. There are so many ways to use tofu; in a raspberry pudding, a nut loaf, ... Read More »
One of my tips to creating good vegan menus is to have some of the food prepared ahead of time. So each week I try to a few things in advance: I cook a big pot of brown rice; I make a batch of steel cut cinnamon oats; I roast a few potatoes; steam a ... Read More »
Oh, the weather outside is frightful. This time of year I just need to curl up on the couch with a book and drink some hot chocolate. The hot chocolate I drink, though, is special. The secret ingredient: pumpkin. I grow lots of squash up here in Powell River; it practically grows itself, really. Whenever ... Read More »
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