Dark plant-based and nut-free cookery.

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lunch Recipes

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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Cheesy seaweed pasta 40 minutes

Recipe with a lot of flavour that is easy to prepare in a galley or a minimalist kitchen. Wakame is great on a boat, if stored well it keeps for years. In a bind, it can replace fresh greens in a recipe.
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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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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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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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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.
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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!
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Latkes with maple miso apple sauce 30 minutes

Make latkes with just two ingredients - Potatoes and onions! The toppings are the ones that will add all of the flavour the latkes I made are topped with balsamic marinated beets and maple-miso apple sauce.
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