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Tom Yum Coconut Salmon

November 25, 2018

I 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!

plate of gluten free chocolate chip cookies with a glass of milk

The Best Crispy Chewy Gluten-Free Chocolate Chip Cookies

October 16, 2018

for not being a celiac myself, it says a lot when I say that these are my favourite chocolate chip cookies ever. they’re crispy on the outside, chewy and melt-in-your-mouth on the inside, and perfect with a glass of milk. store them in an airtight container at room temp for a couple days and they’ll go like hot cakes. I always microwave them for 20 seconds to get them back to their freshly-baked-out-of-the-oven state. my microwave sucks though, so adjust your seconds accordingly or you’ll have a melty mess. still a melty delicious mess, but not what you want. this recipe makes 36 cookies, but we always divide the dough into 3rds and freeze 2 portions in ziplock bags. whenever we’re craving some fresh baked cookies, we just defrost a bag, ball up the dough and pop them in the oven! efficiency for the win!

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Sai Ua Falafels (Northern Thai Falafels)

July 6, 2017

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.

Gluten Free Coconut Chia Pudding

Coconut Chia Pudding

August 20, 2016

Coconut chia pudding is excellent either as a delicious dessert to cap off a nice meal, or as a beautiful breakfast to start your day. You can even use it as a dairy free yogurt to top off some granola if you reduce the chia seeds to 3 tbsp! This recipe is super easy, but that doesn't mean you won't be blown away by the results. It's sweet and rich, pairing perfectly with fresh seasonal fruit.

Cochinita Pibil (Mexican Citrus Braised Pork)

August 8, 2016

There's something incredibly satisfying about eating with your hands, but sometimes it seems like everything in the world is held by the glutens. Pizza, burgers, wraps, sandwiches - gluten makes an excellent handle. But then there are tacos. I drive Jannell nuts trying to turn everything I can into tacos. Breakfast-tacos, stupid-fusion-tacos-that-should-just-unfuse-and-be-served-on-rice tacos, vegetarian-tacos, and these. These are my favourite tacos ever, modelled after a taco stand at Jean Talon market in Montreal that sells exactly one type of taco: cochinitas pibil. They start with the meat - pork shoulder slowly braised in achiote paste, garlic and orange juice. Then you add some refried beans for a nice soft texture to round out the pork. Throw some pickled onions, hot sauce and cilantro into the mix and you're done.