Sunday, November 27, 2011

In the Kitchen at Burnt Butter

Recently I was kindly granted access to the kitchen at Burnt Butter to practice my photography chops. Many thanks to Gen and Steve at Burnt Butter -- it's a great little neighbourhood spot with Italian-style comfort food, friendly service and even some great photography on the walls.

Here are the best results of my practice:

Monday, November 7, 2011

Plant-Based Eating at Credible Edibles!

Judi Varga-Toth of Credible Edibles was one of the first people to support me in my event, Cultivate: A Mini Film Fest. I really should have titled this post, "Cultivate Sponsors" but I wanted to focus on Judi's commitment to plant-based eating through her amazing workshops at Credible Edibles!

I recently attended Part 2 of her Forks Over Knives Workshop inspired by the film. I left the workshop with a full belly, a warm heart and a buzzing brain. Not only does Judi provide an abundance of information about vegetarian and vegan food choices, she does it with a passion and commitment all her own. Always welcoming, never intimidating or preachy, Judi was born to lead these workshops. Everyone in attendance cooked together, shared their stories and connected over a tasty plate of food.

We started with popcorn seasoned with turmeric and nutritional yeast, washed down with some tea...

Chia seeds: not just for cute planter animals.

Nutritional Yeast: mmm, Parmesan-y!

Golden Flax

Bok Choy

Beautiful beets make for a beautiful muffin.

Tofu cubes, ready to fry...

The original red velvet :)

This dressing was gorgeous with a hint of orange juice and some cilantro.

My favourite dish of the night was oddly, the dessert! I say oddly because if you know me, I don't really have a sweet tooth, but perhaps I'm developing one, especially after tasting these muffins! Judi was gracious enough to allow me to post the recipe for all of you to try -- I even ate one for breakfast the next day, it went perfectly with a banana.


  • 2 cups of whole-wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp of salt
  • 2 tsps of baking powder
  • 2 tsps of cinnamon
  • 1/2 cup of sunflower seeds (try the honey-roasted kind)
  • 1 cup dark chocolate chips (dairy-free kind)
  • 1/4 cup of Earth Balance (vegan butter)
  • 3/4 cup of Demerara sugar + 2 packets stevia
  • 1 tsp pure vanilla extract
  • 1/2 cup flax egg replacer
  • 2/3 cup soy milk or rice milk with 1 tbsp vinegar
  • 1 cup beet puree*
Preheat your oven to 375 degrees F. Oil a 12-cup muffin tin. In a large-sized bowl, whisk the flour, baking powder, baking soda, cinnamon and salt until well mixed. Stir in the 1/3 cup chocolate and seeds; set this aside. In a small saucepan, melt the other [2/3 cup] chocolate chips and Earth Balance over low heat. Stir this to combine and set aside to let cool. In a medium-sized bowl, whisk together Demerara sugar, egg replacer, beet puree, vanilla, soy milk and the melted chocolate. Pour the chocolate mixture into your dry ingredients and stir with a wooden spoon until just combined. Do NOT over mix! Spoon batter into the muffin cups. The batter should fill the wells. Sprinkle a few sunflower seeds on top of each. For kids you could use the chocolate covered sunflower seeds available at the Bulk Barn. Place muffin pan in a preheated 375 F oven. Bake for around 15-20 minutes. Check after 12 minutes and adjust the pan. You can tell the muffins are done when a toothpick inserted in the centre of a muffin comes out clean. Do not over -bake.

*Beet Puree
Cook 2-3 unpeeled medium beets in boiling water until tender when pierced with a fork. Immerse in cold water and slip the skins off. Cut in half and put in a food processor or blender or mash with a fork or potato masher.

For more info on Judi and to sign up for one of her awesome workshops, check out Credible Edibles!

Thank you, Judi!