Entries by Andy Cunningham


Don’t you love cashews? These nuts are a mainstay in the vegan or vegetarian diet. Cashews are native to northeastern Brazil, but are now cultivated in Vietnam, Nigeria, India, and the Ivory Coast. The cashew tree is a tropical evergreen tree. In addition to forming cashew nuts, the tree also grows cashew apples which can […]

Job’s Tears

What is Job’s Tears? This was what I was wondering when I saw the “Job’s tears Salad” at Green Cuisine one day. As I’ve learned, these pretty-looking bead-like grains are derived from a tall tropical plant of the grass family. It is native to Southeast Asia. It may be sold as Chinese pearl barley, but […]

Soy Sauce and Tamari

Traditionally brewed soy sauce is the condiment I usually use at home. However, some people may prefer to use tamari instead. You can always keep both soy sauce and tamari around, and use which ever you feel like at a given moment. What is the difference between soy sauce and tamari? Why would you choose […]


Millet Has Been Around For a Long Time Millet is a gluten-free ancient grain that is nutritious and delicious. This grass has a long history of cultivation by humans. Even the Bible mentions the use of millet. I will help you get started with millet by including instructions on how to cook millet, as well […]


Buckwheat is Not a Wheat Let’s get it straight-buckwheat is not a wheat, as misleading as the name sounds. In fact, unlike wheat, it is not a grass at all. Interestingly, buckwheat is related to sorrel, rhubarb, and knotweed. It contains no gluten, and is suitable for people on gluten-free diets. I’ve included a recipe […]


Quinoa Consists of Complete Protein, Excellent for Vegans and Vegetarians Quinoa is a wonderful low-carb alternative to rice, pasta, or potatoes. It contains all nine essential amino acids (histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine) and has more protein than rice, pasta, or potatoes. Also, it tastes excellent. The texture of quinoa is […]

Kabocha Squash

Squashes are kind of an exotic vegetable for me. They come in fascinating shapes, colours, and sizes. I once went to the Fall Fair on Salt Spring Island, and there was a pumpkin squash that was the size of a Smart car. Here at Green Cuisine, kabocha squash is a mainstay in the buffet, and […]

Vegan Staples: Chia Seeds

Chia Seeds are Nutritious Chia seeds (salvia hispanica) are cultivated in Mexico, Ecuador, Argentina, Bolivia, and Guatemala. Historically, chia seeds were highly valued in pre-contact Aztec culture. These tiny, oval, dark-coloured seeds are rich in Omega 3 fatty acids, and a good source of thiamine, niacin, riboflavin, and folate. Chia seeds are also very high in calcium, iron, […]

Vegan Breakfast Options

If you want a delicious, vegan breakfast, there are many choices you can make yourself at home. You don’t need a greasy meal of bacon and eggs to be satisfied. For instance, if you really want something similar to bacon and eggs,  you can veganize the food and make tofu bacon. The eggs can be […]

Vegan Staples: Liquid Smoke

When I buy tofu or tempeh, I often choose the smoked versions. Why? Because I know that I’ll have to try less hard to induce flavour. When I’m hungry, I don’t want to have to wait and marinade my tofu first. But if it has already been smoked, then all I have to do is […]