RECIPES TO SAVOUR
Montreal cookbook author takes readers on a culinary journey from the Congo to Quebec
The essence of Murielle Banackissa's cookbook debut, Savoring, can be felt in pampushki.
The garlic rolls “are like a hug from a Ukrainian grandmother,” says the Montreal-based food photographer, recipe developer and food stylist. They also perfectly illustrate the book's theme, which isn't just about enjoying finished dishes, but embracing the entire journey.
“You need to knead the dough. You need to follow each step carefully. Oil your hands to ensure the dough is nice and supple. I love the process of making pampushki.”
As the owner of a photography studio who has worked with companies such as Nespresso, Lindt, Oikos, Activia and Silk, Banackissa has a lot on her plate. Most of the time, especially during the week, she cooks simply. But she makes it a practice to cook mindfully as often as possible, taking her time with the ingredients.
“My cooking philosophy is really just enjoying the process. We live in a world that's so fast-paced. We have so many things on our to-do list. We're always juggling a million different tasks.”
Like anyone, sometimes she feels an urge to rush into the kitchen and make something quick. But for Banackissa, cooking has always been a way of grounding herself. Whether taking time on the weekend to make something involved or creating something more straightforward on a weeknight, she strives to be present in the moment.
“Like maybe putting some music on, creating a whole ritual around that. And I want to encourage the readers of Savoring to adopt that mindset a little bit in their lives, too. It's something that brings me a lot of joy and peace, and it makes the whole experience so much more pleasurable and fun and memorable.”
In Savoring, Banackissa shares 100 vegan recipes, many inspired by her childhood in the Republic of Congo and Quebec, her home of more than 20 years.
“I moved a lot. I have a diverse background and have had many different life experiences. And I always thought it would be more of an (autobiography) at some point, not really a cookbook. But it's special that I get to share a bit of my story through recipes.”
Since Banackissa became vegan seven years ago, she's noticed a rise in plant-based content in general, as well as more culturally diverse food bloggers and recipe developers.
“That's what excites me — having this diversity entering the scene. And just being exposed to all types of food because, initially, it was a little bit more difficult to find these recipes — especially in the mainstream,” says Banackissa. “I love finding inspiration in other cultures and other ways of cooking.”