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Mot-clé : recipes
Follow me through this article where I share with you a simple and accessible method to keep the abundance of the beautiful season all year round!
When I’m at the market, I always ask myself the same question: where are all the ugly vegetables? When I venture through the farmlands on my bike rides, I find myself wondering how many tons of vegetables couldn’t be harvested this year. Then I think to myself, it’s a good thing that gleaning exists!
There are movies that we watch while reconnecting with our inner zombie after a tiring day, and then there are those that leave us amazed, with a burning little flame that animates us. It’s the latter that I want to talk to you about today. Let’s dive into universes that are good for morale and drive us to take action!
Spring is such a reinvigorating season with the return of long sunny days and the abundance of brightly coloured seasonal fruits and vegetables filling our supermarkets.
Good news: November isn’t just for root vegetables! Find out how to incorporate new colours and flavours to your plate and put a smile back on your table.
Staying motivated to cook, and on top of that to reduce waste, has become difficult these days. By challenging yourself, we invite you to rekindle your zero waste flame and rediscover the benefits of saving your veggies!
Changing your diet is one of the most simple and effective ways to reduce your carbon footprint. This week, on our blog, we’ll be giving you 3 tips on how to start including vegan dishes in your daily life without feeling like you’re missing out! Ready?
If you don’t feel like opening your fridge and seeing yet another slice of Yule log when your freezer (and pants) are already bursting at the seams, then it’s your lucky day! In partnership with our Food Fight program, the chef Bobby from Atelier du goût wants to share some inventive recipes with you so you can give your leftovers a second chance. Time to grab your apron!
Try Frida’s dip variations to help you get more vegetable protein in your diet: traditional hummus, baba ganoush and roasted bell pepper spread. These classics are prepared by collecting pieces of vegetables from the fridge. All served with homemade onion flatbread – tender, warm, and just right for a cozy day at home… Mmm!
A common source of food waste derives from lack of ideas about how to cook the ingredients we already have. We buy food and after a few days it starts to rot, or we simply don’t enjoy it as much as imagined before. This recipe is meant to enjoy that “don’t know what to do with” tofu, and that kale left in the fridge, before it looks like a yellow shrub.
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