Thanks!!

Thanks to everyone who came out to support us at the Royal Bison Craft and Art Fair this past weekend. We had a great time and appreciate everyone coming to check out the book. If you didn't get a chance to pick up a copy this weekend, we will be at Make It on December 11th, 12th and 13th and at the South Side Planet Organic for a week in December. Keep your eyes on the blog for more details.
Thanks again everyone! We couldn't do this without you!

Carrot Dip!

I was talking up the carrot dip all day today at the Royal Bison craft fair so i thought I should post a couple of photos from our first meeting. It was love at first taste. Here are a couple of photos from our day at the Sparrow's Nest Farm.

VUE Magazine

Gabe and I did our first interview together. Here it is!

We Eat Together in VUE

Cooking For Bronto Scorpio

Grandma Stella's Sugar Cookies

This recipe is in our new book and I think it may be one of my favorites. Gabe made them 4 days ago. We made them again for a photo shoot for SEE with Fish, Tom Murry and Bronto Scorpio and then I made them again last night. hmm. So, SPOILER ALERT!

1 cup of warm butter
1 cup of sugar, and maybe a little more for good measure
1 egg
1 tsp vanilla extract
2 cups of sifted all-purpose flour
pinch of salt
½ tsp baking soda
½ tsp cream of tartar or a pinch of lemon rind


Set your oven to 400F. In a large bowl with a mixer, combine butter, sugar, vanilla and eggs until light and fluffy. Follow by sifting the flour into the same bowl along with the salt, baking soda and cream of tartar. Beat ingredients together with a mixer on low speed for a few minutes, and then finish the dough by kneading it. Roll the dough into 2, 3” by 8” rolls and cut ½” sections. Place them staggered on a baking sheet, and bake for 8-11 minutes.
Or roll into a ball and place in the fridge to chill for 20 min or so. Then roll them out with a pin (1/2" thick) and cut with a cookie cutter.

Given to us by her lovely grandaughter, Jillian

CBC Saturday Morning

Thanks to Russell Bowers on CBC radio 1 for letting me talk up our cookbook this week. Check him out every Saturday morning from 6 to 9 am on Daybreak Alberta. You will also find a list of a few interesting places to eat brunch in Edmonton and in Calgary on the site.

If you would like to cook a vegan brunch at home, try this recipe out.

Tofu Scramble

1 block of firm organic tofu, crumbled
1 onion, diced
1 garlic clove, minced
2 carrots, grated
1 celery, sliced fine
1 red pepper, diced
1 cup chickpeas or lentils, cooked
1 cup leftover grain or rice, cooked
2 T oil
3 T nutritional yeast
herbs and spices to taste

For example: curry & raisins, or sun-dried tomatoes & basil, or cumin, black beans & corn, etc.

Mix all ingredients into a big bowl and let marinate for at least 30 min. Make it the night before for a quick start in the morning. Add a little more oil to a fry pan and cook on medium heat until it is a bit crispy and browned (about 30 min). Meanwhile, you can make the hashbrowns and toast.
This recipe is great to use up any leftovers and vegetables in the fridge. adapted from mavis.

The Cover

Book Launch at d'Lish Bistro & Meal Assembly Studios
(10418-124 Street) Wednesday, November 25, 2009
6 pm to 10 pm.

Everyone welcome. Snacks will be provided. Books will be for sale.
Beer, wine and coffee for sale, cash only.

Books will be available for $40 each, or 6 for $210.
Cash & Cheque only.

See you there!
Julianna, Gabe and Zach