Vancouver International Wine Festival
Vancouver Convention Centre
May 2022
Vancouver International Wine Festival
Bacchanalia Gala
May 17, 2022
RECIPE: Vegan Eggplant Meatballs
Vegan Eggplant Meatballs
I was asked to photograph some prepared dishes for the BC Greenhouse Growers Association, and in addition, I made some of my own for it!
I’m not a huge eggplant person – I've TRIED to like eggplant parmesan, and will tolerate it in a curry – but these vegan “meat”balls are a perfect solution.
Easy to make, and even freeze, get more veggies into your meal routine.
INGREDIENTS
- 1 medium sized eggplant, cut into small cubes
- 4 cloves garlic, minced
- 1 cup breadcrumbs (possibly more if needed) - panko, regular, or gluten free
- 1 flax egg
- ¼ cup parsley, finely chopped (more for garnish)
- ¼ cup basil, finely chopped
- salt & pepper
- olive oil
OPTIONAL:
- ½ cup nutritional yeast
- tsp red pepper flakes
INSTRUCTIONS
Pre-heat oven to 400 (lower if your oven runs hot).
In a large pan, heat a tablespoon of olive oil over medium-heat, then add the minced garlic.
Cook, stirring until fragrant, then add the eggplant, and about ¼ cup of water, and season with some salt and freshly ground pepper.
Cook for about 10-15minutes until the eggplant is tender (add a bit more water if needed).
In the meantime, make the flax egg, and let thicken.
Drain the eggplant mix and set aside.
Line a baking sheet with either a silpat, parchment paper, or spray it with cooking oil.
In a large bowl, add the breadcrumbs, chopped parsley and basil, and the nutritional yeast and pepper flakes if desired, and combine.
Place the eggplant in a food processor, and pulse, add the breadcrumb mixture ¼ cup at a time and pulse, until everything is combined, then place the mix into the bowl. Taste for seasoning and add more salt and pepper, or herbs as desired. Add the flax egg, and stir until it is just combined.
Form meatballs of your desired size - about 1.5 inch works well – and then place on prepared baking sheet. Bake for about 10 minutes, rotate the meatballs, and then bake for approximately another 10 until nice and brown.
Heat your desired sauce, cook your pasta, mix, add your meatballs and serve with option vegan parmesan, and chopped parsley, on top.
ENJOY!
RECIPE: Cold Soba Noodle Salad
Soba Noodle Salad
for BC Greenhouse
August 22, 2021
This light, refreshing and veggie-forward noodle salad is an excellent lunch or starter. The vegetables themselves take center stage, and the dressing is just enough to add a flavorful punch.
INGREDIENTS
For the Salad:
- ~125g soba noodles
- 1.5 bell peppers (red, orange, yellow or a mix), thinly sliced
- 1 medium carrot, peels and then shaved into ribbons
- ¼ cup cilantro, chopped
- green onions, chopped
- sesame seeds (white and/or black)
For the Sauce:
- ¼ cup low-sodium soy sauce, or tamari
- 3 tbsp sesame oil
- 1 tbsp lime juice
- 2 cloves of minced garlic
- 1 tsp ginger (fresh), finely minced
INSTRUCTIONS
Cook the soba noodles according to package instructions, then drain and immediately run under cold water to stop the cooking process.
While the noodles are cooking, whisk the sauce ingredients together in a bowl. Taste for seasoning, you may want to add a bit more soy sauce, or water to thin it down.
Place the drained/cooled noodles in a bowl, add in the carrot, peppers, cilantro and green onions.
Add in some of the dressing at toss until combined, adding more dressing as needed.
If you are not serving right away, reserved some of the sauce until right before serving to loosen everything up.
Top with sesame seeds in serving bowl or in individual portions.
Serves Approx. 4
3 Cocktails for Summer At The Pool, Campground & Beach
for BCLiving
July 2021
The heat is definitely on, and you deserve a cocktail while you try to keep cool. Here are three drinks designed specifically for summer fun.
A punch you can have while you dip your toes into the pool, kiddie or otherwise, a woods-inspired gin frizz to enough after you set up camp, and a sangria to sip while you read a book at the beach.
Pool-Blue Punch
This is a fun one because you get to match the blue of the cocktail to the blue of the pool! It’s pretty boozy, so maybe make some blue Kool-Aid for the kids if you need to. Fun tip if you don’t have a reservoir for ice in your bowl, freeze some grapes and toss them in if it starts to warm up, this way the punch won’t get watered down.
Makes: ~3L of Punch
Ingredients:
- 750ml Vodka
- 2L of lemonade
- several splashes of Blue Curacao
- 2-3 lemons
- sugar or simple syrup (optional)
- lemon flavored sparkling water (optional)
Instructions:
Mix vodka and lemonade together in whatever you’ll be serving the punch in. Add small amounts of blue curacao and stir until you get the color you want.
Give the punch a try and decide if you want it more on the tart-side or sugary-side. If you want more sugar, you can either stir in some white or raw sugar, or add it via a simple syrup.
Slice a lemon into rounds and add to the punch just before it’s ready to be served (or else they’ll start to become quite blue).
For serving, add a lemon wedge, and if you’d like some bubbles, or to cut it down a bit, you can top off with some sparkling water or soda.
Into The Woods Rosemary Gin Fizz
When you’re surrounded by nature and the fresh woodland air, it just makes sense to have a drink with botanicals in it. Prep the simple syrup before you head to the campground, and bring some fresh rosemary along for garnish. You can use the extra for camping potatoes at breakfast the next day.
And you can make the drink even prettier by using some purple gin from Victoria Distillers.
Makes: 1 Cocktail
Ingredients:
- 1.5oz gin
- 1oz rosemary simple syrup
- 0.5oz lemon juice (approx. half a lemon)
- fresh rosemary sprigs (additional for garnish)
- club soda
- ice
Instructions:
To make the simple syrup, bring ½ cup of water to a boil, turn off the heat, then add ½ cup of sugar and stir until it is dissolved. Add a large sprig of rosemary and let steep for an hour then remove the rosemary and cool the syrup in the fridge.
This can be doubled and should keep for about a week in the fridge.
To make the cocktail, fill your camping glass with ice, then add the gin, simple syrup and lemon juice. Top with soda (you don’t need tonic as you’re using the simple syrup), and garnish with rosemary and admire your camp set up.
Sand & Sunshine Sangria
One of the best things about sangria is that it’s hard to mess it up and it’s incredibly versatile. You can pick the fruit that you enjoy, the wine you prefer, and the sweetness level.
I went with a dry white wine for this one, so be sure to give the mix a taste and then determine if you’d like more sweetness (add in some simple syrup).
I also wanted some bubbles, so I added in sparkling wine too right into the glasses at the beach.
If you want to skip the alcohol, use a dry non-alcoholic wine, and add half a cup of orange juice instead of the triple sec, and ginger ale to top it off.
Ingredients:
- 750mL bottle of white wine (I used a Pinot Grigio)
- ½ cup triple sec
- 1 cup strawberries, sliced
- 1 granny smith apple, thinly sliced
- 1.5 cup of grapes
- 1 lemon, sliced into rounds
- fresh mint, for garnish (optional)
- sparkling wine, to top (optional)
Instructions:
Slice up your fruit and add to the base of your pitcher. Fill with the white wine, add the triple sec and stir.
Give it a taste and decide if you’d like to add some simple syrup/sugar, and tweak until you have it the way you’d like it.
Chill for at least a few hours.
Pour into glasses (ice optional), top with sparkling wine, and garnish with fresh mint.
Should be consumed within 24 hours.
CHEERS!
Cassandra Anderton
at Pourhouse Restaurant
February 19, 2021
Another pic from the food and wine photo shoot that I did with Cassandra of Good Life Vancouver at Pourhouse restaurant in Vancouver, British Columbia.
The window lighting in the restaurant was brilliant for the food photography, as well as the couple of portraits that I took of Cassandra beside it.
Hopefully I get to keep doing some more of these food and drink photographs, as it is nice to take photos of food that I didn’t cook myself, and spend some time with awesome people. (Plus, snacks!)