Eat Dance Live

Does anyone else feel like like they've really put themselves on the line when you do something as simple as bake a batch of brownies for your friends? I don't know if it's just me, but I put a frighteningly large amount of emotions into my food prep. It's like the most OCD perfectionist hiding inside me comes out and I have to make sure that what I'm making is perfect. I know it's because I'm of the strong belief that the food you make is a representation of yourself, and that I guess I hold the same standard for the food I give to the way I live my life, but whatever I'm making, whether living or cooked, it has to have the perfect taste, texture, smell, and visual appeal. Some people say that this feeling comes from the idea that sharing food you've made to others is one of the best ways for someone to know you in a deeper way than simply through what they can superficially see. The way you cook cannot tell lies. Through the way you present and pr...

I and most of my fellow food bloggers are some "special" diet. Whether we're are vegan, bee-gan, vegetarian, high-protein, low fat, raw, or some permutation of all of those and more. The other similarity between a lot of us is that we have a significant other, one who may or may not be on the same dietary road as we are. Now, a lot of you might think that that could lead to some complications, that we would have to prepare two different meals three or more times a day, and that our choices could quickly become a hassle, inconvenient, or downright frustrating. But not so! This post is about how you can make a his and hers food lifestyle work for you, if the two of you aren't 100% on the same culinary wavelength. I'm lucky enough that my other half is on the same path I am. For the most part, we are both raw bee-gans (though we both hate that kind of categorization, as Andrew just said he doesn't want to be an "-an" or "-ist" anything). The o...

So for those of you who don't know, Jae Steele , author of Get it Ripe (probably my favourite vegan cookbook as of yet), is in the process of publishing a new book on raw local  food! Not only does she amazingly advocate for organic vegan food, the new local angle will be a great recipe collection to help you deal with every season of the year! On the even more awesome note, I'm having the privilege of being one of her recipe testers. It's been ridiculously fun to be able to test all these recipes. I've made twelve so far, so here are a few pics from what I've recently been doing in the kitchen.  I have unfortunately  been very lazy to take pictures of all of this so there are a couple for now. I also didn't take the time to photograph things like d ressings and teas... I promise to be more diligent from now on!   For a wonderful breakfast (my partner's 'last' cooked vegan feast before going raw with me), here are Jae's tempeh 'soys...

WARNING : Recipes are like the Pirate Code, they’re just guidelines I find exact proportions in cooking totally overrated. I love the way old medieval recipes were written: they just listed ingredients and then gave you a rough idea of how to assemble them. I admire the confidence that old recipes required that you have in the kitchen, the ‘just wing it’ attitude that compels you to trust your ability as a cook. Consider this awesome fourteenth century recipe for apple pie from The Forme of Cury compiled in 1390 by the master cooks of King Richard III: XXVII For to make Tartys in Applis “Tak gode Applys and gode Spycis and Figys and resons and Perys and wan they are wel ybrayed colourd with Safron wel and do yt in a cofyn and yt forth to bake wel.” In other words, mix together apples, pears, raisins, figs and spices—probably cinnamon, nutmeg, ginger, cloves and saffron—mix and put it in a pieshell, the ‘cofyn’, and bake. That’s it! Seems very low maintenance, doesn’t it? It...