EpiCurious Generations

I have been working on a lot of vegan recipes lately and I think I will take a little break after this one.  It has been a learning experience for me and I believe that, as a cook, it is important to always keep learning and keep an open mind.  I have enjoyed cooking this way and making my beautiful vegans happy, but I find myself inspired lately by all the wonderful seasonal products available at the market and most of my ideas seem to include cream, eggs, cheese, etc.   I have to say that I am pleasantly surprised at how easy it is to prepare good vegan meals that please everyone, even the meat lovers.  Like any good dish, the key is flavour, texture and balance.

One of the dishes we discovered and came to love in Paris was Moroccan Couscous.  There is an important North African community in France and when different cultures  share their way of life and food, we all get to benefit from the introduction to different flavours and cooking techniques. 

Cayenne, Anise, Lavender and Praline Flavoured Chocolate Shots This idea was inspired by hot chocolates served in France  - the rich, thick, melted chocolate kind - and something we tried at a wonderful Chocolatier in the distillery district in Toronto not too long ago called  Soma .