During the recent Metro Ontario's Metro Master Class at Taste of Toronto, I enjoyed making the delicious Msabbaha a vegetarian/vegan dish. The event was held during June 23rd to 26th at Garrison Common Grounds Fort York. Toronto chef, Anthony Rose (Bar Begonia, Fat Pasha, Schmaltz Appetizing, Rose and Songs and Big Crow) walked us step-by-step on how to make the Msabbaha.
I also had the opportunity to check out a few delicious products available at Metro, as well as the cookbook Nourish, written by registered dietitians Nettie Cronish and Cara Rosenbloom in partnership with Metro.
This book has about 100 whole food recipes that incorporate vegetable protein sources such as seeds, nuts, and beans to make healthy meals. The book is separated into nine chapters: Nutrition quick and simple; the power of seeds, nuts and beans; breakfast and brunch; appetizers; salads; soups and stews; entrees; vegetable side dishes; snacks and desserts. It includes a glossary, details about nutrient analysis, and further reading. I like that the content in this book encourages eating whole, unprocessed food with recognizable ingredients to prevent diseases.
I learned a few tips such as...
- Cooking beans with seaweed such as kombu helps break down the flatulence-causing components of beans so they are easier to digest.
- Soaking beans and washing it before cooking reduces starches that cause unpleasant gas and bloating.
- The book mentioned that it is best to cook lentils in unsalted water because salt toughens the lentils making them take longer to cook.
- Daily serving of nuts, about 1/4 cup drops the risk of heart disease by 30 percent.
I tried this Chai Spiced Honey recipe from the book, which can be served with yogurt, oatmeal or stirred with warm milk or tea.
1/2 cup honey
4 star anise pods
3 cinnamon sticks
3 cardamom pods
Heat the honey over medium-low heat, add the spices and warm the ingredients for 5 minutes. Don't let the honey come to a full boil. Remove from heat and let the mixture sit in the pan for 20 minutes for the flavours to infuse. Once it is cool use a fine mesh sieve and strain into a glass jar. This will last 6 months. Do not refrigerate.
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