What does The Star’s restaurant critic think of A&W’s new veggie burger?

Pink juices leak from A&W Canada’s new veggie burger. The decidedly realistic patty, made from legumes and stained by beets, will be rolled out across Canada July 9. Meatless Beyond Burger at A&W Canada, supplied by U.S. company Beyond Meat, available July 9 across Canada.  (NO CREDIT) The Beyond Burger, $ 6.99, uses plant-based More...

by SLPundit | Published 18 hours ago
By SLPundit On Thursday, June 21st, 2018
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Quick and easy cast iron chicken fajitas

2 bell peppers, preferably red or yellow, cut into strips 1/4 cup (60 mL) olive oil 2 to 3 onions, thinly sliced 1 tbsp (15 mL) butter 2 skinless and boneless chicken breast halves, thinly sliced 1 tbsp chili More...

By SLPundit On Wednesday, June 20th, 2018
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Goat cheese stuffed mushrooms a tantilizing appetizer

Goat cheese stuffed mushrooms 4 large portobello mushrooms 8 small portobello mushrooms 2 tbsp (30 mL) chopped bacon 1 tbsp (15 mL) butter 1 shallot, chopped 1 clove garlic, finely chopped 1/3 cup (40 g) yellow More...

By SLPundit On Tuesday, June 19th, 2018
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Ricardo’s mint chocolate ice pops are an easy, refreshing treat

Ice pops are the season’s most refreshing frosty treat, and making them yourself is easier than you might think. My cool, creamy mint and white chocolate recipe needs a bit of prep, but one bite and your More...

By SLPundit On Tuesday, June 19th, 2018
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This simplified Paella Valenciana recipe is a casual, one-pot meal perfect for summer dinner parties

There are no recipes at the Escuela de Arroces y Paella Valenciana cooking school in elegant Valencia, the heart of Spain’s rice-growing region. Instead, the chef announced we’d use all our senses More...

By SLPundit On Tuesday, June 19th, 2018
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This simplified Paella Valenciana recipe is a casual, one-pot meal perfect for summer dinner parties

There are no recipes at the Escuela de Arroces y Paella Valenciana cooking school in elegant Valencia, the heart of Spain’s rice-growing region. Instead, the chef announced we’d use all our senses More...

By SLPundit On Tuesday, June 19th, 2018
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This simplified Paella Valenciana recipe is a casual, one-pot meal perfect for summer dinner parties

There are no recipes at the Escuela de Arroces y Paella Valenciana cooking school in elegant Valencia, the heart of Spain’s rice-growing region. Instead, the chef announced we’d use all our senses More...

By SLPundit On Monday, June 18th, 2018
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Add a healthy crunch to your tofu with this vegetarian dish

Crispy Tofu with Wafu Green Beans 2 tbsp (30 mL) water 1 tbsp (15 mL) toasted sesame oil 1 tbsp finely chopped fresh ginger 2 tsp (10 mL) sambal oelek 1 clove garlic, finely chopped 1/2 cup (125 mL) mayonnaise Tofu More...

By SLPundit On Sunday, June 17th, 2018
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These wholesome bites will make you one tough cookie

1 cup (170 g) Medjool dates, pitted and chopped 1 cup (120 g) oat flour (see note) 1/2 cup (75 g) unbleached all-purpose flour 1/2 cup (105 g) milk powder 1/4 cup (30 g) wheat germ 1 tsp baking powder 1/4 cup More...

By SLPundit On Saturday, June 16th, 2018
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Beauty mogul Kat Von D talks brows, morals over margins and her secret nerdiness

By Katherine LalancetteThe Kit Sat., June 16, 2018 Kat Von D swears she isn’t the tough biker chick she’s often made out to be. For one thing, the ardent animal-rights advocate doesn’t wear More...