Kitchen Operas

This hummus is fuchsia because of the addition of roasted beets — roasting everything makes them sweeter, and here I’ve roasted both the beets and garlic, so there’s lots of sweetness behind the earthy flavours.

Mmmm, cold rolls.  I have been craving them since my picnic with Ash in the park, and needed to make a set for myself!  As I was off to a dinner party, it was the perfect excuse to make cold rolls: you really do need to make them for a bunch of people! I love […]

Woooo!  A celebration is in order!  Yesterday’s Red Quinoa Salad was my 100th blog post on Kitchen Operas!  It’s been such fun for me to start this blog, and here’s to many hundreds more!!! I would love to say a huge thank you to all of you who read, subscribe to, and comment on the […]

Dear Mum, It was supremely wonderful to celebrate Mother’s Day with you this weekend, both at our low-glycemic family cooking class with Meghan, who created an awesome menu for us, full of Cold Rolls with Almond Dipping Sauce: Pear, Avocado, and Arugula Salad: Curried Cauliflower & Root Veggie Soup: Cauliflower Tabouli: Almond Flax Veggie Burgers: […]

I first started making Mark Bittman’s Beet & Lentil Salad last April, when I needed to take a gluten-free vegan dish to Ashley‘s birthday potluck.  I had some ramps (also known as wild leeks) on hand from the farmers’ market and roasted them along with the beets, and tossed them into the final salad.  Holy […]

My Mum and I decided to have a movie night: Doctor Zhivago and dinner.  I immediately thought of borscht, and that we needed a Russian-inspired dinner.  Instead of authentic Russian food, I used Russian flavours to make a meal of our own. Golden beets.  So pretty, I love the colour — and they’re great on […]