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I cook mainy organic vegetarian food for myself, my husband and our 9-year-old daughter. When I was pregnant, a Medicine Man told me, 'your husband will eat whatever you cook, he loves you, but it won't be the same for your daughter!' I took the hint, and have since been continually learning to cook new dishes, with the help of websites and daring kitchen experiments (!) some of which are barely edible, and some of which have turne dinto family 'classics'.
I like to cook dishes that are easy and do not fall into that heavy vegetarian style that tends to taste all the same. My husband is attuned to what foods go well together in your digestive tract, so we are careful about what we combine in a meal. And we firmly believe that how you eat is as important as what you eat. Our food should be tasty, enjoyable and eaten in a happy way! Love is the magic ingredient.
We all three love the Russian Cabbage Pies recipe included here, especially on a cold, Montreal winter day, served with sour cream and hot sauce. My favourite recipe aside from this may be Roasted Sweet Potato With Sunflower Seeds and Raisins .
My favourite food books are 'Edible Wild Plants' in the Peterson Field Guides series and my own notebook of home-invented dishes. Also in the 'Good Housekeeping' series, Cookies, Budget Dinners and Light & Healthy. I also enjoy rooting around in magazines for recipe ideas.
Our favourite restaurant is 'Le Commensal', serving delicious vegetarian food in Quebec. We are sad that the excellent Polish restaurant in Montreal, 'Mazurka', just closed after decades of serving delicious meals. But luckily we can still find great frozen pierogies, made in the Canadian Prairies where I grew up.