Dark plant-based and nut-free cookery.

Eat by colour

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Vegemite caramel 20 minutes

Cadbury released a vegemite chocolate bar earlier this year, as usual I only found out about it this week. I liked the idea so much I decided to make something inspired from it. Ended up making some vegemite caramel. Continue reading...

Fresh pesto pasta 20 minutes

Summer is over, temperature in Montreal started to dip into the lower 20's. Colder times means collecting the remaining fresh herbs from my balcony garden. This year, i'm happy to say, my plants thrived (thank you smart pots). My basil plant was a real beauty, I harvested all I could from it and made pesto, and with the pesto I made this recipe—the perfect way to end the summer. Continue reading...

Black tahini 20 minutes

I remember the moment I realized I could make my own tahini, it's one of those things that is worth making at home; it's cheaper and you can make the amount you need. Knowing how to make everything yourself is nice, nothing like being self-sufficient. I make golden tahini often but at one point I asked myself, "why isn't black tahini 'a thing'"? Continue reading...

Chocolate pomegranate panna cotta 60 minutes

The last time I used pomegranate seeds in a recipe was for Devine's birthday brownies. I've been meaning to use it in another dessert and finally, today is that day. Panna cottas to the rescue! Continue reading...

Curried pumpkin seed pate 60 minutes

This time last year Grim Grains was born. If you were there at the start of it all you'll remember that the first recipe I posted was black scones (my lovely eatable meteorites). Cooking had become a passion, this blog needed to happen. I was freelancing back then and had a lot of time to dedicate to the project, nowadays I work in studio all day and finding time to cook up new foods is tough. Because of this my meals have become simpler. I feel my meals will continue to be simple due to the fact that me and Devine will be embarking on an exciting new adventure next year: We want to live on a sailboat. If you've ever been on one you know that space is an issue. I'm not only talking about storage but also about refrigeration. Grim Grains will still happen, but will be very different at this point I imagine. Hopefully i'll still be able to make my own pâté; my definition of a simple and practical food! Continue reading...

Balsamic banana ice cream 120 minutes

When it comes to plant-based cold desserts, Montreal has a lot of options. The places I tried are all within walking distance, because generally when I want ice cream i don't want to have to go far to get it. Luckily the 2 places that are near my home offer dairy-free options, though often this means sorbet. While I like sorbet, the flavours are rarely as creative as milk-based ice creams. When i don't want sorbet I just make my own ice cream at home. I have many other ice cream recipes on this blog, but some of them require a bit more waiting time and effort, which admittedly I don't always care for. Banana ice cream to the rescue! A delicious and simple alternative to dairy or coconut based desserts. Continue reading...

Hop ice cream

Summers in Montreal go hand in hand with beer, there is such a wide variety of brews here.

Black sesame ice cream bars

Black sesame ice cream bars because it's starting to get warmer in Montreal! And i want something sweet, nutty, refreshing and BLACK to eat!.

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