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Charoset is one of the symbolic foods on the Passover seder plate, and its ingredients vary by custom.

Introduction

Charoset is a relish made of fruit, nuts, and red wine that represents the mortar used by Jewish slaves in the building of pyramids in Egypt. It is one of the symbolic foods on the Passover seder plate, and its ingredients vary by custom. Sephardic charoset incorporates dried fruit (like dates, raisins, apricots, or figs), nuts (often almonds or walnuts), and cinnamon. Ashkenazi charoset includes fresh fruit (my dad always used pears, but apples are also common), walnuts, and red wine. This recipe fuses both versions into delicious bars that are so good, it’s hard to imagine that they are kosher for Passover!

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This has become the traditional Easter cake, topped with almond paste balls representing the eleven apostles.

Introduction

This has become the traditional Easter cake, but originally it was given by servant girls to their mothers when they went home on Mother's Day. The almond paste balls represent the eleven apostles (excluding Judas).

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If you’re obsessed with bubble tea like I am, you know that it can get pricey. Save your money and make it at home!

Introduction

What is a Taiwanese cookbook without the most famous Taiwanese drink of all? Originating in Taiwan in the 1980s, bubble tea, or boba, has since taken the world by storm, with shops popping up everywhere. What makes this drink special is the chewy and sweet tapioca pearls. If you’re obsessed with bubble tea like I am, you know that it can get pricey. Save your money and make it at home! If you make boba pearls in bulk, you can have bubble tea at home any time you want!

This recipe is for pearls with a classic brown sugar milk tea, but you can add the pearls to any drink or smoothie you enjoy. Boba pearls are also gluten-free! (See the step-by-step photos to make the boba pearls on page 231.)

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Like pure sunshine wrapped in a fluffy cloud, this cake is a true joy to make and serve.

Introduction

Like pure sunshine wrapped in a fluffy cloud, this cake is a true joy to make and serve. Stunning in flavour and texture, it is light as air on account of the firmly whipped egg whites and omission of butter (not something we do often!). For this recipe, every effort is made to achieve the highest rise possible. Fold the ingredients together ever so delicately so as not to collapse any aeration in the batter. Also, allow your cake to cool upside down. This will help ensure it won’t fall when it is still hot from the oven.

Delicately scented with orange blossom water and frosted with a simple milk glaze, this treat is one we like to enjoy with floral white teas to perfectly balance its lightness of flavour and texture. Lovely for breakfast or as a teatime alternative to scones with Whipped Crème Fraîche (page 241) and jam.

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Roasted broccoli trumps steamed broccoli by a long shot, elevating its texture and taste.

Introduction

Roasted broccoli trumps steamed broccoli by a long shot, elevating its texture and taste. The B­vitamins and powerful phytonutrients found in broccoli help relieve feelings of stress and anxiety. The beets in the tahini drizzle add color, sweetness, and fiber to fuel your microbiome, helping create more stable moods. You can serve this recipe with Garam Masala Beef Keftas (page 144).

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Each element of the sauce brings forth another layer of flavor notes, from umami and savory to spicy, sweet, and fermented.

Introduction

There was a time when I would eat tofu at least three times per week. My go-to recipe was by a well-known and incredibly talented Quebec chef, Caroline Huard (also known as Loounie). She has this simple, quick-to-make, tasty recipe called Tofu Magique, which consists of tofu coated in a mixture of lemon juice, tamari, maple syrup, and tons of nutritional yeast. This Spicy Gochujang Tofu is my twist on Caroline’s recipe. Although this recipe is quick and easy to execute, I encourage you to not rush the crisping of the tofu, as this will make the biggest difference in the texture of the dish. You can also taste your sauce as you are making it, noticing how each element brings forth another layer of flavor notes, from umami and savory to spicy, sweet, and fermented.

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This salmon has an irresistible balance of spicy and sweet, much like teriyaki, and is topped with a fresh, bright pineapple salsa

Introduction

I adore this recipe! This salmon has an irresistible balance of spicy and sweet, much like teriyaki, and is topped with a fresh, bright pineapple salsa (though, if you want to streamline the recipe, the fish is brilliant on its own, too). Note that the fish needs to marinate for at least 8 hours, so plan ahead. It’s well worth the wait.

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A delicious salad that makes use of whatever produce you decide to grow in your garden.

Introduction

Many of the recipes in this book allow for a lot of flexibility on the produce used, given that we might not all choose to grow the same things—so don’t hesitate to switch things up in this salad if you need to. You can always replace the arugula with another leaf of your choice or green beans with asparagus. You could use raw beets in place of the radishes or chunks of zucchini in lieu of cucumber, but trust me when I tell you there is no substitute for the goodness of toasty, salty, olive oily bread chunks.

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Sweet, creamy flavors, like a hug in a mug, plus a bonus accent of garnish to take it to the next level.

Introduction

We’ve all been there. You see someone across the room and think, ‘They look interesting — just my cup of tea’, and then when you finally work up the courage to chat to them, it’s like you’ve known each other forever. It’s all so comfortable, and to top it all off, they also have an accent!? (*eyebrow waggle*). This is that, in a soup. Lovely sweet, creamy flavors, like a hug in a mug, plus a bonus accent of garnish to take the ménage to the next level (*emphatic eyebrow waggle*). And did I mention easy? Sit back my friend, because no heavy-duty chopping is required. Just pile in the veg for a warm, snug sit in the oven while you put the kettle on and slip into something a little more comfortable.

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Deeply savoury, with a creamy texture, this not-a-frittata will lend itself easily to as many variations as you can dream up.

Introduction

For years before I went plant-based, a frittata was a weekly staple because it was a quick way to get dinner on the table, no matter what I had lurking in the fridge. After experimenting with a bunch of variations, this simple chickpea flour– based version has come out the clear winner. Long used in South Asian cuisine, chickpea flour makes a beautiful replacement for eggs because it is packed with filling protein, fibre, and important minerals. Deeply savoury, with a creamy texture, this not-a-frittata will lend itself easily to as many variations as you can dream up.