Entries by Andy Cunningham

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 […]

Vegan Staples: Nutritional Yeast

What is Nutritional Yeast?  Nutritional yeast is a deactivated yeast of the strain, Saccharomyces cerevisiae. Although this species of yeast is also used for baking, brewing, and winemaking, nutritional yeast is a strain that is unique because its properties have been selected specifically for the purpose of producing nutritional yeast as the final product. Because the yeast has […]

Mushrooms and Umami

I think mushrooms are delicious. If I want a savoury, rich, flavourful, almost “meaty” taste without any meat involved, I reach for the mushrooms. Mushrooms have “umami” which is considered the fifth taste after sweet, salty, bitter, and sour. Umami can generally be described as a taste which is rich and savoury. You actually possess […]

Vegan Baking and Cooking: How to Replace the Dairy

Previously, I wrote a post about how to substitute the egg in vegan cooking and baking. This week, I will talk about substituting the dairy in recipes in order to have a quality vegan recipe. When you remove the dairy and egg from the recipe, you are not only making your recipe kinder; you are also […]

10 Reasons to Eat Kale

Kale is a staple here at Green Cuisine. You can pretty much see it at every buffet meal as one of the vegetable options. Here are some reasons to heap some of that kale we love so much onto your plate at your next Green Cuisine meal. Kale is high in fibre which helps your […]

Vitamin B12

Vitamin B12, or cobalamin, is not produced by plants. Sources of B12 include fish, shellfish, meat, eggs, and dairy products. Therefore, for vegans, it is necessary to supplement their diet with B12. What Does Vitamin B12 Do? Vitamin B12 is important in the function of the brain and nervous system, as well as in the formation […]

Vegan Baking: Egg Substitutions

Eggs are often an ingredient in recipes for cooking and baked goods. Because there is no such thing as an ethically produced egg, I’ve learned to maneuver my way around the kitchen without using eggs. Usually, the role of an egg is to add moisture, fat, and unity to the rest of the ingredients. Eggs are […]