Dark plant-based and nut-free cookery.

Eat by colour

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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...

Hop ice cream 600 minutes

Summers in Montreal go hand in hand with beer, there is such a wide variety of brews here. My corner store has a TON, most are made locally too. Me and Devine like craft beer a lot, hard to not drink everyday. To help satisfy our evergrowing craving I decided to try and make hop flavoured ice cream! Continue reading...

Chickpea tacos with ginger miso sauce 30 minutes

Taco? TACO! Scrambled chickpea 'meat' topped with a miso ginger dressing, fresh heirloom tomato salsa, carrot sour cream and served over blue corn tortillas. Continue reading...

Roasted portobello mushroom buns 30 minutes

Roasted portobello mushroom buns with végé pâté and chickpea tofu ricotta, served with a side of hearts of palm salad. Continue reading...

Mango ice cream with black sesame syrup 120 minutes

Fancy it up with some easy-to-prepare mango ice cream and black sesame syrup! Made using only 4 ingredients. For colour enthusiasts! Continue reading...

Fusilli with a sweet potato sauce 30 minutes

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! Continue reading...

Sunflower heirloom carrot pasta

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.

Chickpea tacos with ginger miso sauce

Taco? TACO! Scrambled chickpea 'meat' topped with a miso ginger dressing, fresh heirloom tomato salsa, carrot sour cream and served over blue corn tortillas.


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