alton toast (named for inimitable alton brown who created the original version of this recipe) is our go-to breakfast/lunch/dinner/snack when we need something filling and delicious that feels good. it's easy to throw together as long as you keep a couple cans of sardines on hand and have an avocado ripening at home, and it's packed with all the best kinds of fat from fish and avocados. as a bonus, because they're low on the food chain sardines are super sustainable, so you can chow down free from guilt. if you're unsure about canned fish, this recipe will make you a true believer and may even turn you (like us) into an obsessive canned sardine hunter whenever you visit a new grocery store! for the least fishy flavour, try to find small sardines like brislings.
We’re always looking for new ways to integrate vegetarian meals into our diets, and as much as we love tofu we’re eager to explore some more imaginative alternate proteins. Lately, that has meant pulse-patties, from black bean burgers to falafels. We love falafels for transforming relatively-boring-but-packed-with-nutrients chickpeas into crisp-on-the-outside-moist-on-the-inside flavour bombs that add substance to rice bowls and keep us full for hours after a meal. They’re traditionally spiced with cumin, coriander, mint and cilantro, but we wondered if they could be done using the same blend of aromatics as our favourite Thai sausage, Sai Ua. The answer is a resounding yes. Full of lemongrass, turmeric, chilies, kaffir lime leaves and galangal, these Thai inspired falafels have a bold flavour that keeps you going back for more. For strict vegetarians, we use powdered dry mushrooms for umami, but if you’re more lenient we recommend a healthy dose of fish sauce.
