Dark plant-based and nut-free cookery.

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Papaya bruschetta 5 minutes

Before we arrived in the Marquesas, people made a point of telling us how difficult it was to find vegetables there. We heard that if we wanted tomatoes, we would need to get up at 4am to get them at the market. Devine & I are early risers, but we lacked the will to take the dinghy to shore in the dark. It's just as well, because others we met who had tried came back empty handed. In the marquesas most vegetables are brought in by supply ships, and you can never be certain of what you're going to get. Potatoes, cucumber, cabbage and eggplant we had plenty of, but vegetables like tomatoes, pumpkins, bok choy and salad greens were like rare pokemon.
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Charcoal toothpaste 5 minutes

I've always liked making things from scratch, especially when i'm cooking. I enjoy the process, making it myself means that i can control the quality and quantity of each ingredient. In the last couple of years I've removed most pre-made cleaning and hygiene products from my life. I make my own shampoo, deodorant, toilet cleaner, kitchen cleaner... I also make my own toothpaste.
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Beer bread 60 minutes

The idea of making beer bread came from a book i'm reading by Lin Pardey called "The Care and Feeding of the Offshore Crew". In this book Lin talks about her experience cooking at sea, and has an entire chapter dedicated to baking onboard. In this chapter she talks about many ways to make fresh bread while sailing, including a quickbread recipe that uses 3 basic ingredients, flour, sugar and beer.
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Chickpea kelp sandwich 20 minutes

I recently ordered ingredients from BC Kelp, a company in northern Canada that grows their own seaweed. A lot of the food i make these days has either nori, wakame, bull kelp or bladderwack whole tips in it.
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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.
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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, and served it with some roasted yellow pepper sauce. The contrast between the yellow and black is so fun, i feel like a mad scientist when i add bamboo charcoal in my food.
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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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