What could be more timely as we celebrate Canada's 150th birthday than a book featuring recipes that span the length and breadth of this great nation. FEAST highlights recipes and stories from every province and territor – but more than that, it also shares recipes from various ethnic groups that have emigrated to Canada and have enriched our culture with their own culinary heritage.
What started as a "what if" conversation between Lindsay Anderson and Dana Vanveller during a camping trip in Squamish, BC, resulted in a culinary road trip that spanned 36,767 km to all 10 provinces and three territories over a fivemonth period.
What is "Canadian" food any way? With the flip of a page we are collecting sea water in Tofino and making our own sea salt, then we head to the Laurentians to make an authentic Tourtiere. Why not whip up some Sri Lankan Curried Shrimp, or Bison Sausage Rolls, or Traditional Arctic Char 'Pipsi' (which is Char that has been dried in chunks), or Scottish Oatcakes from New Brunswick?
I love this book – I love the melding of traditional Native Canadian recipes with those brought to our shores through wave after wave of immigration. What greater way to celebrate how beautifully diverse we are as a nation, than to connect through the uniting act of breaking bread together.
I’ve been following Laura Wright’s blog for awhile now and was eagerly anticipating the arrival of her first cookbook. Happily, this visually stunning book has inspired and encouraged both myself and my daughter to explore more plant-centric meals for our family. Laura provides an incredible array of ideas, tips and recipes (120 to be exact) to help introduce this way of cooking and eating to your household. Her recipe for Butternut and Pesto Cream Lasagna will leave your tastebuds satisfied… and your tummy happy. The addition of white beans to the basil pesto adds heft and creaminess normally achieved with ricotta and cream. Trust me – you will not miss the dairy in this delicious lasagna.
My daughter particularly loves the versatility of the Burrito-Stuffed Sweet Potatoes – basically a deconstructed burrito using a sweet potato as the base. My personal favourite recipe is the Garlicky Winter Vegetable and White Bean Mash with Mushroom Miso Gravy. The combination of celeriac, cauliflower and parsnip makes for a sweet and light puree-and the addition of miso to the mushroom gravy was pure genius.
The First Mess is a great guide to delicious plant-based meals that your entire family will enjoy.
FEAST: Recipes and Stories from a Canadian Road Trip
By: Lindsay Anderson & Dana Vanveller
THE FIRST MESS COOKBOOK: Vibrant Plant-Based Recipes to Eat Well Through the Seasons By: Laura Wright