(ok the first 2 recipes are cookies because… well… I live with Jay)


Lime Sugar Cookies (Rebar)

  • 1 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1 tbsp. vegetable oil
  • zest of 1 lime
  • 1 large egg
  • 2 tbsp. lime juice
  • 1 3/4 cups unbleached flour (I use all purpose)
  • 1/4 cup pepitas (pumpkin seeds), toasted and roughly chopped
  • 1/2 tsp. baking soda
  • 1/2 tsp salt

Preheat the oven to 350F. Cream the sugar, oil, butter and lime zest until light and fluffy. Add egg and lime juice, and beat together to incorporate.

In a separate bowl, mix the flour, pepitas, baking soda and salt. Add the dry mix to the wet mix and stir together well.

Using a 2 oz. ice cream scoop or forming 3 tbsp balls (or, in my case, a big rounded soup spoon), drop the batter onto a cookie sheet, leaving space in between to allow the cookies to spread during baking. Flatten each slightly and sprinkle with granulated sugar. Bake for eight minutes. Cool on a wire rack.

Vegan Spelt Chocolate Chip Cookies

1 1/4 cups spelt flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup granulated sugar
1/3 cup maple syrup
1/3 cup canola oil (or other vegetable oil)
1 1/2 teaspoons vanilla extract
1/3 cup toasted pecans
2/3 cup vegan chocolate chips or some cut-up vegan chocolate bar

Preheat oven to 350 degrees F. Line a cookie sheet with parchment, Release foil or just use a non-stick cookie sheet.

In one bowl, thoroughly stir together spelt flour, salt, baking powder, baking soda and sugar.

In a second bowl, stir together maple syrup, oil and vanilla extract.

Add the oil mixture to the spelt mixture and stir until combined. Stir in pecans and chocolate chips.

Drop by rounded tablespoonfuls onto prepared cookie sheet and bake for 11 minutes.

Note: To toast pecans, put them in a dry skillet set over medium heat. Cook over dry heat, stirring often so that they won’t burn, for 3-5 minutes or until they become fragrant and start to release their oils. Let them cool completely before adding to the batter.

Black Cod with Curry Apple Carrot Butter and Ginger Couscous (or Quinoa)

2 cups water

1/4 cup ginger wine (or dry white)

1/2 t fresh ginger

2T green onions chopped

4 -8oz smoked black cod fillets

Combine water, ginger and wine in small pot, bring to a simmer and add green onions. Place cod on steaming rack over stock and cover. Cook for 7-10 min. To serve press the couscous (or quinoa) into ring mold in centre of the plate. Top with steamed cod and pour butter sauce around the couscous. (I also added some roasted veg under the cod, such as zucchini, peppers, eggplant or large mushrooms).

Curry, Apple, Carrot Butter

4T unsalted butter

4T minced onion

4T minced apple

4t curry powder

1/2 cup unsalted butter

1/2 cup carrot juice

salt and pepper

Melt 4T of butter over low heat and stew onions and curry powder for about 10 min. Cool and blend in food processor for about 30 sec, then add 1/2 c butter and process for about another 3o sec or so.  Place on plastic wrap and form into block and refrigerate (cold butter emulsifies better into hot liquid than warm butter).

Dice the butter, bring carrot juice to a boil and whisk in flavoured butter. Season with s’n p. Take sauce off heat as soon as butter has melted.

Ginger Cousous

2T olive oil

1 cup minced onion

2T minced ginger

1 1/2 cups couscous

1/2 t salt

1/4 t pepper

1 1/2 cups water

Heat oil over med heat, add onion and ginger and saute 1 minute. Stir in couscous, salt and pepper. Add water and bring to a boil. Stir and simmer for 1 minute, then turn down very low, cover and sit for 5 minutes.