I was feeling adventurous despite not being too fond of red meat so I asked my butcher for some meat to make a good roast with and he suggested rump. I know people use different cuts for their roast but since I had not made it before, I figured I would go with his suggestion. I had planned not to eat it all and had made myself some fish but I ended up eating a thin slice of the roast with some vegetables and gravy and was shocked at how soft it was. I have to wonder if he didn't actually give me veal! You can make different kinds of roast stove top, in the oven, in the slow cooker, or in the pressure cooker. I used the slow cooker method for this particular roast. The recipe sort of came together based on what I had and what I felt would work well. As you can see, I used a couple of different kinds of spice mixes. Oh and not everyone likes parsnips so please feel free to make any variations!

W.P

Super bowl Sundays are all about the game, the show, the ads and the food. But if you don't want to be stuck in the kitchen, waiting in line at the grocery store, or in the cold for some good fast food, just order from us! We'll take care of everything food related and you can sit back and enjoy the spectacle that is the super bowl.  W.P

Chicken Tikka Sandwiches 
Guacamole with Tortilla Chips/Cups
Mushroom Puffs
Jerk Chicken Wings OR Barbecue Chicken Wings
Egg Salad Sandwiches
Basbousa

Price: $15.00 per person
 Minimum order is for 8 people

FYI: Delivery is FREE for orders worth $200 and above in Aurora, Richmond Hill, Markham, North York and some parts of Toronto. However, we will also deliver for a charge of $10 if your order is for less than $200 and we also deliver to other areas for a surcharge. Please call to find out more. 

Phone Number: 647.708.4849 or 416.704.7359
Email Address: info@kitchencultures.ca

You remember our weekly Raw Food Tuesdays guest post by Nida? Well she is back after a short hiatus!! Wohoo. We hear she has been cooking up a storm with tons of people visiting during the holidays. Check out her latest suggestion. W.P

Yes yes, I know. I had all but disappeared off the face of this planet the past several weeks! Without making excuses, lets just say the holidays were... ahem, busy :)

Now, back to what I do best! Finding amazing raw vegan recipes for my favourite cuz' s fans :) I have been following Kristina for a while and she's done it again! I am a soup person, and I love thick, hearty, chunky soups (as seen in my thorough fan fare of KC's much loved Mushroom Bisque). I have posted the youtube link below but I am a visual person not auditory so the written out recipe is below as well. As you can see, this recipe is a smorgasbord of dense nutrients, fiber and body lovin' ingredients.

Ingredients:

1 red bell pepper 
10-15 ripe tomatoes 
1-2 zucchini diced or spiralized as noodles
1 cup sliced/diced carrots
1/2 cup chopped mushrooms
1 cup fresh baby spinach (chopped or whole)
1/2 cup leeks or green onions, diced
1 cup of chopped celery
1 cup of sliced cherry tomatoes
1/2 cup chopped cilantro
1/2 cup chopped Italian Leaf parsley
A few leaves of sage and a few sprigs of oregano and thyme
If you desire a kick, add a pinch of cayenne pepper
One large soup bowl

How to:

1. Juice red bell pepper and tomatoes (also juice celery if you desire a saltier taste), strain it a few times for a thinner consistency
   
2. Put diced vegetables to juiced tomato/pepper base. For stronger flavour allow it to sit longer
   

http://www.youtube.com/watch?v=aNWMxbg1ZNU&feature=youtu.be
Picture & Recipe H/T Fully Raw by Christina 

ENJOY

Nida Kazmi
Twitter: @nida84

This is a very easy meat sauce that is flavoured with fresh herbs as well as some dry spices. Though the list of ingredients isn’t short, the method is very easy. You can make extra and freeze it to use another day and it’s great with spaghetti or rigatoni. The fresh herbs really bring this meat sauce up a notch- especially the 2 different types of basil used. I used veal but of course you can substitute with ground beef.!

W.P

This Desi (Indian/Pakistani) Omelette is made with readily available ingredients. The cilantro adds a refreshing taste and the onions provide a slight crunch. The tomato can be omitted if you like, but since my family loves tomatoes,  I like to add them. Serve this with any type of flat bread, toast or other breads. We had this omelette with whole wheat toast and raisin toast, but you can eat it with roti, naan or paratha. You can even make an omelette sandwich or a roll for a school or office lunch. There are many versions of omelettes all over the Indian subcontinent. This is just one of them. Make this tomorrow or on Sunday for your family for a special weekend breakfast! Serve it with a refreshing Cold coffee or a Blueberry smoothie! Do send us pictures on info@kitchencultures.ca of your weekend breakfast/brunch! 

A.K.