I am a plant based chef who lived and worked in Walkerton, Ontario for the last 20+ years. Since 2012, my work has been centred on promoting plant based eating, through cooking classes, a healthy eating club, demo’s and talks, and cooking. Thank you to everyone who supported Alimentary over the years. I so appreciated your endorsement!

In November 2020, my husband, Phil, (the other half of Alimentary) and I moved to St. Catharines, Ontario. We are excited to explore the beautiful scenery here, the wineries, the markets, the whole foodie scene. Seems like a great fit for us!

With Covid, it isn’t clear how we will proceed with our education work, but we will keep you posted as we figure it out. In the meantime, please enjoy some of the at cooking vidoes we made at the beginning of the pandemic. Go to our Alimentary Facebook page and look in the videos section.

Feel free to reach out if there is something you would like to see us contribute to the St. Catharines food scene.

Summer Roll Cooking Class Fundraiser

for Grey Bruce Defeat Depression

Vegfest 2019

Thanks so much to everyone who came by the Alimentary booth at Grey Bruce Vegfest! It was great to chat with all of you vegheads! Thanks also to everyone who watched our demo of seasonal salads. As promised, here are the recipes! Enjoy, and let me know if you make any of the salads. Always love hearing from you all!

Recipes

Asian Asparagus salad

11/2 lbs asparagus, cooked until tender and cooled in cold water, then drained

Marinade:
Mix together 2 T. tamari, 11/2 tsp sweetener (I use agave), 1 T. sesame oil, 1 T. white vinegar, 1 T. Chinese rice wine or dry sherry, 1/2 tsp grated fresh ginger, 1/2 tsp Chinese chili garlic sauce.

Pour over the asparagus and chill for 30 minutes or more. Garnish with toasted sesame seeds when you serve this dish.

New Potato with mint pesto

3 lbs new potatoes (I also use red potatoes for this recipe sometimes), boiled til tender, then chopped.

Pesto:
In a small food processor, blend 2 garlic cloves plus 1/2 - 1 tsp sea salt til the garlic is minced.

Add 1 cup of fresh mint, 1/2 cup fresh parsley, 4 T. pine nuts, toasted, 2 T each water and extra virgin olive oil (EVOO), and blend. Add more liquid as required until the pesto is smooth and then toss the chopped potatoes in the pesto.

strawberry mango salsa

2 avocados, peeled and chopped

1/2 cup red onion, finely diced

1 1/2 cups ripe mango (you can also use frozen mango, defrosted, in a pinch if you can’t find fresh)

1 1/2 cups hulled and chopped strawberries

1/4 cup roughly chopped fresh cilantro

1/2 jalapeno pepper, finely diced (optional)

Fold all the ingredients together and add 1-2 T. fresh lime juice and sea salt to taste. Serve with tortilla chips.

(this recipe doesn’t keep well because the avocado goes brown so make it just before serving)

Syrian Beet salad

3 large beets, cut into 1/2 inch cubes and simmered until tender (OR cook in the InstantPot for 10-20 minutes, depending on the size, with 1 1/2 cups of water). Cool, peel and chop into bite sized pieces.

Dressing:

1 T. fresh chives, chopped (I have been known to use green onions if I can’t get chives)

2 T. fresh cilantro, chopped

2 garlic cloves, minced

1/2 jalapeno pepper, finely diced

1 tsp ground cumin

2 T. fresh lemon juice (don’t cheap out and use that bottled stuff!)

3 T. EVOO

1 tsp salt (or less if you like)

Chill for at least 30 minutes before serving.