This recipe is a bit of a globe trotter. The chickpea batter is inspired by Indian pakoras, yet the mushroom pieces emerge from the oil lightly coated, like Japanese tempura. With its mix of mint, cilantro and lime, the sauce could be Mexican. The mushrooms? Grown right here in Canada. Given the diversity of flavours and ingredients, I’m tagging this an international dish.
We have a guest in the kitchen! We’re thrilled to have the talented Christina of Strawberries For Supper back in the kitchen! Today, she’s sharing a hand-held recipe that’s truly suitable for any meal of the day.
We have a guest in the kitchen! We have Taylor of The Girl on Bloor back in our kitchen with a recipe that will help morning planning easier. These on-the-go breakfast cups will have you out the door in no time.
We have a guest in the kitchen! Louisa of Living Lou is back in our kitchen making everyone feel special with her vegan-friendly skewers! These summer-centric kabobs will be adored by all of your backyard guests.