EI had the pleasure of working with Helen Melser, cooking and photographing the recipes for her book, The Olive Tree in My Kitchen—a heartfelt homage to the humble yet versatile olive. Over the next few weeks, I’ll be sharing some of my favorite recipes from Helen’s book—starting with Epityrum, an ancient olive salad that’s as timeless as it is delicious.
EThese Easy Whole-Food Gluten-Free Seed Crackers need just five main ingredients, but like all my recipes, I encourage you to adapt and make them your own. As the name suggests, they’re easy, whole-food, and naturally gluten-free. They’re also tree nut, peanut, soy, sesame, and oil-free, making them a great option for anyone with multiple allergies.
HLearning how to make Elderflower Champagne is easy and worth the effort. It was one of our earliest forays into foraging, and though it took three months to develop its flavour in the bottle, actually making it took almost no time. We’ve made it every year since—whenever we can—perfecting the recipe over almost a decade.
PBy mastering plant-based versions of the classic French mother sauces, you open up a world of culinary possibilities, transforming even the simplest meal. An Espagnole, or brown sauce, is essentially a rich gravy that not only adds a hearty flavour to a plate of vegetables but also provides moisture and ties a dish together.
RRoasted Broccoli, Muhammara, and Dukkah come together in a dish that’s both simple and bold. Charred broccoli pairs perfectly with the spicy, umami-rich muhammara and the crunchy, fragrant dukkah, offering a taste of the Middle East that’s as satisfying as it is flavourful. An easy, allergy-friendly option for any meal
RDairy-Free Cauliflower Cheese is sweet, savoury, creamy, and cheesy—a combination that ticks all the boxes for a warming winter comfort food. Starting with a plant-based béchamel sauce, it’s easy to make a creamy dairy-free cauliflower cheese to grill on top of rounds of roasted butternut.
SThis simple plant-based banana bread recipe is a vegan adaptation of the classic banana bread, a beloved staple in many households. Traditionally baked in a loaf pan, giving it its characteristic shape, banana bread is classified as a quick bread, leavened with baking soda or baking powder for a quick and easy bake.
HYou may think mushroom duxelles (pronounced duck-sell) is not part of your culinary repertoire, but you’ve likely encountered it in your food journey. It’s basically chopped mushrooms, cooked down with a few ingredients into a flavor-packed umami bomb. It’s perfect for using mushrooms that aren’t at their best.
PMany professional chefs count the ‘mother sauces’ as part of their essential toolkit. These foundational sauces, which have their roots in classic French cuisine, play pivotal roles in various culinary traditions around the world. Mastering plant-based versions of these sauces is a valuable skill that can significantly elevate the flavor and texture of your dishes.
