Gnudi With Asparagus, Tomato and Poached Egg
Chef Alexander Svenne, Bistro 7 1/4 Sunshine spills from a poached egg creating a yolky sauce for this celebration of summer. Ingredients Gnudi 500 g tub ricotta 1 egg 2…
Recent Posts
Arugula Salad
Chef/owner Robin Maharaj, Deadfish Cafe and Lounge Sweet and savoury meet in this smoked cheddar and juicy watermelon arugula salad. Ingredients 1 avocado, diced 1/2 pink lady apple, diced 1/3…
Cucumber Salad
Chef/owner Robin Maharaj, Deadfish Cafe and Lounge The touch of jalopeño gives a spicy kick to this cucumber salad. Ingredients 1/2 long English cucumber, 1/2" dice 1/2 red pepper, 1/2"…
Dragon Bowl
Collective member Esan Azore Mondragon Bookstore & Coffeehouse Get vitamins and energy with this Thai-flavoured salad packed with proteins such as seeds and tofu. Ingredients Miso Dressing 1/2 cup white…
Vegan Caesar Salad
Collective member Esan Azore, Mondragon Bookstore & Coffeehouse This vegan salad has a strong tahini taste and holds many nutritious benefits like vitamin B12 with its use of nutritional yeast,…
Vegetable Bruschetta
Owner Dave Schultz Saucer's Café The classic Italian appetizer gets a winter-appropriate twist with heaps of roasted vegetables. A goat cheese spread adds tang to this substantial, comforting starter. Ingredients…
Aloo Bronte
Chef Darryl Riddle, Le Garage Café Sneak in a healthy daily dose of greens with spinach in this perfectly spiced vegetarian curry. Ingredients 1/2 cup heavy cream 3 cloves garlic…
Butternut Burger
Chef Beth McWilliam Fresh Café Local butternut squash forms the base of this hearty, zippy vegan patty. Flavourful house-made sauces and crunchy garnishes offer pleasing texture and tang in this…
Sweety Beety Cones
Chef Cho Venevongsa, Wasabi on Broadway Earthy prairie beets get a creamy fresh twist in these handheld cones. Visit Lucky Supermarket for soy sheets, pickled ginger and sweet seaweed sprinkles.…
Seafood Ceviche
Chef Cho Venevongsa, Wasabi on Broadway Using citrus to cook fresh, raw seafood will highlight its bright, oceanic flavour. Ingredients Ceviche 5 clams or mussels 30 g white fish, thinly…