No meal is complete without a delicious dessert to finish. But for vegans, finding the right recipe can sometimes feel like a fantasy. Vegan food blogger Jackie B. knows just the thing to turn those sweet dreams into sweet reality. Ingredients 4 tablespoons ground flax 1/2 cup + 2 tablespoons water 2/3 cup vegan butter melted 1 cup granulated sugar 1 cup brown sugar, lightly packed 1 tablespoon pure vanilla extract 1 cup all...
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The word “poké” (pronounced PO-kay) comes from the Hawaiian word that means “to slice.” The centrepiece is raw fish, with other sides such as fresh vegetables and sesame seeds. Put together, it makes a refreshing, well-balanced meal. Portion: 2 servings Bowl 1 cup of chopped raw salmon 3/4 cup of rinsed Japanese short-grain rice 1/2 cup of cubbed avocado 1/2 cup of shredded carrots 1/2 cup of chopped cucumbers...
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In Syrian culture, potlucks bring families together throughout the year. Freekeh Pilaf with Chicken is an ethnic Syrian dish. It is a common crowd-pleaser at gatherings. The freekeh grain has a nutty taste. It pairs well with the butter and ginger powder in this recipe. Ingredients 1 chicken cut in quarters with skin and bones 2 cups green freekeh (smoked wheat) washed and soaked for 15 minutes 2 tablespoons butter 1 tablespoon...
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Arm yourself against Canada’s harsh winters with this easy-to-make tea. Tree needles are a source of vitamin C, which helps ward off scurvy. All you need is a coniferous tree in your backyard. Materials Pine needles from the tree (white pine, spruce, balsam fir are suggested) Boiling water Utility knife Pot Fire-starting material Strainer Procedure 1. Slice pine needle clusters from pine tree. Be sure to select...
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Changing Seasons The leaves are falling and the days are getting shorter. How do people in Ottawa adjust to the changing season? Join us for our second episode, and watch a family transform into zombies, cider being made with apples from Canada’s first MacIntosh tree, and the Capital City Bikers Church put their kickstands down for the winter, and more. Executive Producer: Scott Hannant Technical Producer/Director:...
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Like most farms, Ottawa’s Youth Now Farms is preparing for the changing seasons by putting their soil beds to sleep and harvesting their final produce. While farm work can be strenuous, Youth Now’s employees are already missing their shovels and muddied boots. Executive Director Mark Arnold says the effects of working with animals and connecting to the land are transformative. That’s why Youth Now employs at risk youth looking...
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This Halloween, one Ottawa family is going ghoulish. At first, it was just fun. Now that they’re turning into zombies for the seventh year in a row, it’s a part of their identity. We witnessed their transformation. Producer: Lauren McIvor Camera: Hannah Berge Editor: Irene Galea
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