Most Recent Recipes

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1/4 cup oil, for frying
Fish Cakes:
12 oz smoked salmon
1/2 cup shallots, minced
4 cloves garlic, minced
1/4 cup red pepper, minced
3/4 cup panko breadcrumbs
1/4 cup fine breadcrumbs
1 tsp black pepper
1 tsp celery salt
1 egg
Dredge:
1 cup flour
Egg Wash:
1/2 cup milk
2 eggs
Lemon-Caper Aioli:
1 egg
1 tbsp lemon juice
1/2 tsp lemon zest
1/4 tsp black pepper
2 tsp garlic, chopped
2/3 cup canola/vegetable oil
1 tbsp chives, minced
1 tbsp capers, drained and minced
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Fish Cakes:
350g codfish, patted dry
1/4 tsp salt
1 tbsp + 1 tsp sugar
1 tbsp rice wine vinegar
2 tbsp white wine
7 tsp cornstarch
2 egg whites
Ginger-Soy Dip:
4 cloves garlic, minced
2 tbsp ginger, grated
3/4 cup olive oil
1/2 cup rice vinegar
1/2 cup soy sauce
2 tbsp brown sugar
1 tbsp honey
1 tsp sesame oil
1/4 cup water
1/2 tsp black pepper
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1/4 cup olive oil for frying
Cakes:
360g crab, squeezed (discard liquid)
1/4 cup leeks, minced (white only)
1 tsp whole grain Dijon
2 tsp garlic, minced
1/4 tsp ginger, grated
1 tbsp lime juice
1/2 cup sweet potato, grated
2 eggs
1/4 tsp cayenne pepper, ground
2 tbsp fresh parsley, minced
3 tbsp minced celery
2 tbsp grated carrot
1/2 tsp cumin
1/2 cup red pepper, minced
1/2 cup panko breadcrumbs
1/2 cup dry breadcrumbs
1/4 tsp black pepper
1/4 tsp salt
Dredge:
2 cups dry, fine breadcrumbs
Egg Wash:
1/2 cup milk
2 eggs
Chipotle Cream:
1 cup sour cream
1/3 cup mayonnaise
2 tsp chipotle paste
2 tbsp dried chives
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
2 tsp lemon juice
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1/4 cup vegetable oil or olive oil, for frying
Fish Cakes:
1/2 cup butter
1 cup onion, small dice
1 tsp savoury
1 1/2 tsp pepper
2 cups salt fish, soaked
overnight, drained, patted dry
1/4 cup flour
1 egg
4 cups mashed potatoes, cooled
Dredge:
1 cup flour
Carrot Compote:
2 tbsp olive oil
2 cups grated carrots
1/2 cup minced shallots
2 tbsp garlic, minced
1 tsp ginger, grated
1/2 tsp chili flakes
1/4 cup sugar
1/2 cup apple cider vinegar
1/3 cup water
1/2 tsp pepper
1/2 tsp salt
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1 lb tofu, firm, pressed
Marinade
5 tbsp lemon juice
1/2 cup water
7 tbsp apple cider vinegar
4 tsp oregano flakes
1 tsp kosher salt/coarse sea salt
1/4 tsp black pepper
2 sundried tomatoes, sliced thinly
1 tsp fresh garlic, minced
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1/2 lb firm tofu, cubed
3 tbsp extra virgin olive oil, divided
1 1/2 cups red onion, blended
10 garlic cloves, crushed
1 inch of peeled ginger, minced
2 red chilies, minced
2 cups tomatoes, diced
Vindaloo Paste
1 tsp ground cumin
1 1/2 tsp ground turmeric
2 tsp garam masala
1/4 tsp ground cinnamon
2 tsp mustard powder
1 tsp ground coriander
1 tsp cayenne pepper
3 tbsp white wine vinegar
1 tsp sugar
3 tbsp tomato paste
2 tsp chili powder
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1/2 lb firm tofu, sliced 2" x 1/4"
2 tbsp extra virgin olive oil
2/3 cup carrot, sliced thinly
1 cup onion, sliced thinly
1/2 cup bell pepper,
sliced thinly
1/3 cup celery, sliced thinly
1" ginger, peeled & minced
1 tbsp fresh garlic, minced
Sauce
2 tbsp honey
1 1/2 tsp sambal
1 tbsp + 1 tsp cornstarch
1/4 cup soy sauce
1 cup vegetable stock
Salt & pepper to taste
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6 ready-made graham mini pie
crusts (or 1 large)
1 lb soft tofu
1/2 cup milk
4 tbsp maple syrup
1/2 tsp almond extract
1/2 tsp vanilla extract, pure
1/2 cup dark brown sugar
1 tbsp cornstarch
3 tbsp dark cocoa powder