There is nothing quite like the sweet taste of a fresh, ripe blueberry. These small, plump berries with their deep, rich color are amazingly versatile and their fresh, fruity flavour can serve to enhance many foods as well as being a delicious addition to a variety of dishes including pancakes, pies, tarts, muffins, sauces and cakes.
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When I was first introduced to whole foods, plant-based (WFPB) eating, I followed recipes by Deliciously Ella who is based in England. Sweet potatoes were often used, however, from a North American perspective, the sweet potato looked suspiciously like a yam! Then, during my last trip to England, I noticed that the supermarkets were full of what I understood to be “yams” but were abelled as “sweet potatoes.”
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I often spend time looking through photographs of food with an appreciation for the artistry behind some of the creations. Sometimes when I attempt to recreate the recipes, even though I follow the steps closely, the results do not always look quite as appealing as the original photograph and I wonder if others have the same experience?
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It is Thanksgiving weekend in Canada and this is traditionally a time for gatherings to give thanks and share a feast. However, the act of giving thanks and expressing gratitude around harvest time is nothing new.
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As we move towards the holiday season, it can be challenging trying to cook for a “mixed-eater household” or, if you are a vegetarian/vegan, visiting family and friends when “traditional” holiday meals are being served. In a household with a mix of meat eaters, vegetarians and vegans, the Farro, Kale and Roasted Sweet Potato Salad can make either a hearty lunch or a tasty and satisfying side dish that everyone can enjoy.
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