I used to think that limes were just unripe lemons. I was wrong. Limes are a distinct species from lemons. They obviously taste different, and because of this, they are used differently in cooking. Both lemons and limes contain very high amounts of vitamin C. Incidentally, Green Cuisine makes a delightful lemon cheesecake as well as a wonderful lime cheesecake.


Life would not be the same without limes.

Did you know that during the 19th century, British sailors regularly ingested limes on their ships to prevent scurvy? Initially, they were given lemons, but the switch was made to limes, so the nickname “Limey”, used to refer to a British soldier, was born.

Limes are coloured green, and taste bitter and acidic. They taste stronger and more bitter than lemons. Lemons and limes are not interchangeable in recipes.

Lime juice is excellent in Thai dishes, Vietnamese dishes (such as pho), and Southeast Asian curries. Lime juice is also delicious in salsas, marinades, hummus, and sauces. And you don’t even have to stop at lime juice. Lime zest can also be incorporated into your recipe.

Cocktails (such as mojitos) love the participation of limes in the mix. And who can forget key lime pie?



When life gives you lemons, you make…all kinds of stuff!!!


Can you imagine life without having known lemonade or lemon meringue pie?

Lemons add acid to your recipe, and can bring out other flavours without itself being too overpowering. It can add brightness.

Lemons can add a “zing” and a freshness to your pasta, marinades, sauces (including tomato sauce), salad dressings, and vegan dumplings. Like limes, the zest of lemons can be used as well. Lemon curd, lemon mousse, and lemon syrup are tantalizing and will add variety to your meal.

Put together lemon, soy sauce, sesame oil, and lemon zest and you have a dipping sauce which combines both the salty and sour tastes.


Chili Lime Tempeh

1 package Simply Soybean Tempeh

1/2 cup water

4 tablespoons sunflower oil

3 tablespoons soy sauce

1/2 teaspoon cumin

1/2 teaspoon crushed chilies

1/4 teaspoon paprika

2 cloves garlic (crushed)

4 tablespoons lime juice

Cut tempeh into eight squares. Mix everything else together and pour over tempeh. Let sit for two to four hours. Place tempeh and marinade into a pan and cook covered for five minutes. Turn tempeh over and cook on the other side until the liquid has been absorbed. This is excellent served in a wrap, with some crispy salad vegetables.