Dark plant-based and nut-free cookery.

Eat by colour

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Black tahini 20 minutes

I remember the moment I realized I could make my own tahini, kinda like the moment you realize that it's possible to make sliceable bread at home. It didn't only mean that i would save a lot of money, it's also just really gratifiying. Knowing how to make everything yourself feels pretty damn good! I made golden tahini often, because when you think tahini that's what you expect it to look like. One day though i wondered, why isn't black tahini a thing? Continue reading...

Chocolate pomegranate panna cotta 60 minutes

I don't know how the summers are where you live but in Montreal they're pretty awesome. There are events going on every week! Summers here consist of packing in as many happenings as possible before winter arrives, because everyone knows how cold it can get here and that people just don't go out as much. That bar a few blocks away feels real far away when the path leading to it is all iced up and covered with snow. Knowing this we spend as much time as possible outside. This year I was finally able to get the indie coffee passport so i've been spending a lot of time biking to different coffee shops all around town. If you don't know what indie coffee passport is read up on it here. It's a great way to discover new places in Montreal, and for me and Devine it just gives us a reason to organize bike rides around town with the coffee at the end being the reward. I'm usually pretty hungry after bike rides (especially if we're biking around the mountain), today when I got back home we made some veggie dogs and I made some panna cottas for dessert! 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...

Carrot kinpira onigirazu 20 minutes

Even if I don't live in Tokyo anymore I try and keep up with what's happening over there. I still follow the news and try totranslate some simple texts to see how many kanji i've forgotten. My favourite kanji is the one for bone "骨" (pronounced 'ho-ne'). I also love the kanji combination for jellyfish or "水母" (pronounced 'ku-ra-ge') which beautifully translates to water mother. These two words come together to create this expression: "水母の骨" or "jellyfish bones". It is used when talking about something that you would not expect to exist, like bones in a jellyfish. I could go on, but seeing as how this has nothing to with food here goes: The recipe i'm sharing with you today is japanese inspired and is also currently part of a craze over there. I made some onigirazu, a sort of hybrid japanese rice ball sandwich. Continue reading...

Sunflower heirloom carrot pasta 20 minutes

Using veggies as noodles in a dish is something I really enjoy doing; it tastes fresh and is ready in a second! Thank you julienne peeler, your precense in my kitchen has made the process of cutting vegetables in thin strips enjoyable. Spending the greater part of an evening cutting daikon or cucumbers thinly by hand are now, thankfully, nothing but a distant memory. Brought home a bag full of beautiful heirloom carrots from Jean-Talon market last weekend. I've been using them in meals all week: Carrot ginger soup, sour pickled carrots, baked in a lentil loaf etc. Heirloom carrots come in a wide variety of colours; the yellow ones, I thought, resembled pasta. Thus came the idea for heirloom carrot pasta! Continue reading...

Fusilli with a sweet potato sauce

Today I made some fusilli with a bright orange sweet potato and carrot sauce! To add a bit of contrast to this dish, I made some roasted beets!.

Miso veggie pate

Végé pâté is a quebec staple food, one of those things that you never think to make yourself.


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