I recently made a mango pie for one of my pop up dinners and ended up with both leftover filling and crumble. I divided the extra filling into small serving bowls and let it set for the same amount of time as my pie. then I thought to myself, why bother with making pie next time if this is 10x easier? there’s no need to prebake a crust, no need to cut out slices. just drop the finicky parts and you’re left with this - a delightfully bright mango custard with a crispy, crunchy graham cracker crumble. serve with coconut whip and mixed berries, and polish that bowl clean! simplicity is the ultimate sophistication.
Read Morehere’s a fun and vibrant twist on your classic hummus recipe. the addition of sesame oil nicely rounds out the bitterness of the tahini while bumping up the flavour of sesame. depending on the consistency of the tahini you have, you can adjust the viscosity of the hummus by adding or omitting water. devour as a snack with a rainbow of assorted veggies and gf crackers (sesame rice crackers are bomb in this context!), or as the main component to a hummus grain bowl with roasted veggies and your grain of choice.
Read Moretbh, this recipe came about when I wanted to make a colourful stir fry with lots of veg and realized I only had kale in my fridge. happy surprise! I’m glad to now have this one in my back pocket for an easy meal to whip up when I’m feelin’ something simple. hope you enjoy it too.
Read Morewhen I first discovered thai chili jam a couple years back, my mind was blown. I had finally found an all-in-one flavour bomb that could instantly transform any stir fry into magic. the store bought version looks like this, but it contains some added flavour enhancers and colouring (if you’re not into that).
traditional homemade chili jam requires deep frying your own garlic and shallots, but this recipe uses store bought versions of those - cutting your time in half. store in the fridge for up to a month, or in the freezer for up to 6, and use with veg, seafood, meat, rice, noodles - the possibilities are endless!
Read Moredo you love thai mango salad but live in a place where mangos don’t grow naturally? ‘cause I do! and green apples are a great substitute. they give a similar crunch and tanginess that green mangos have, plus, they don’t need to travel 11,000 km to get to your plate. pair this with our chicken and squash penang curry and maybe even this coconut chia pudding, and you’ve got a thai feast ready in no time.
Read Moreone upside of it being the dead of winter is that it’s also citrus season!!! from pomelos to clementines, blood oranges to navel, we’ve got some beautiful, tropical imports that remind us that there’s still colour in the world. this slaw uses one of my favourite citrus fruits - pomelo! it’s a sweeter, milder grapefruit that’s less bitter. combine that with easily available winter veg and a dressing that’s shelf stable for a week, and you’ve got an easy, healthy option for lunch or dinner. for added protein, toss in some cooked chicken.
Read MoreI have to pay homage to the thai-viet restaurant I worked at in montreal for this one, restaurant hà. this salmon is so damn flavourful, you’ll be shocked at how incredibly simple it is to make. the main ingredient is store bought tom yum paste (yes, I actually cheat sometimes), which you can usually find in the sauce or canned goods section of an asian market, or in the international aisle of a larger grocery chain. the salmon is even a bit forgiving when overcooked (but it won’t be!) as the decadent and luscious coconut sauce pairs beautifully coated on the fish. it’s a stellar contrast between vibrant and delicate flavours all in one bite!
Read More
