Dark plant-based and nut-free cookery.

Eat by color

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Hijiki soba 40 minutes

After Japan opened itself to the world over a hundred years ago, japanese cooks began to adapt western dishes in their own style. For instance, in the west people use ketchup as a condiment but the japanese use it as a base for tomato sauces in 'Naporitan' pasta. Spaghetti 'Naporitan' was created just after world war 2, after Shigetada (the head chef at the Hotel New Grand in Yokohama) saw occupying soldiers eating it. Nowadays, you can find spaghetti seasoned with soy sauce and served with seaweed. I have always been a huge fan of japanese-style pasta, and decided to make my own version!
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Vegan pimento olive cheese 120 minutes

Last weekend, I attended a nut-free vegan cheese workshop. I've made plantbased cheeses in the past, going to this event was a way to confirm what I knew and to learn new tricks! Having allergies means I can't have nut cheeses, luckily there are always alternatives. The workshop, as well as many of the online recipes I've tried in the past, inspired me to try to make my own cheese. I put olives in everything, so I decided to make a spicy pimento olive cheese!
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Salted caramel carob chip cookies 20 minutes

Got up early sunday morning with cookies on my mind. When I peeked into my fridge I spotted a lonely jar of leftover date caramel. It was then that I decided to make some salted caramel cookies with unsweetened carob chips!
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Roasted yellow pepper pasta 30 minutes

This weekend I decided to make a batch of black pasta, no better way to serve it than with some roasted yellow pepper sauce. The contrast between the yellow and black is crazy beautiful.
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Halloween pumpkin cookies 30 minutes

Halloween is coming up! This blog has a lot of recipes that are perfect for it. Here is a short list of my favourite ones: Black yaki gyoza, Basic black bread and Black pasta. Those recipes weren't holiday-specific, but these cute pumpkin cookies sure are! They're super soft and easy to prepare.
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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.
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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.
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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 exactly 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'"?
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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!
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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!
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