Crumb: A Food Blog

made from scratch recipes from a seasonal kitchen

Keep Calm and Curry On: Thai Tomato Soup with Coconut Milk

By 5 Comments | Filed Under: asian, soup, vegan, vegetarian

Ah, spring in Toronto. One minute it’s all birds chirping in the trees and clusters of crocuses peeping out of my front beds, and the next it’s freezing rain and ice pellets falling from the sky all freaking day long.

Tomato Coconut Soup with Chickpeas

As much as I love having four seasons, I’m not sure I particularly like experiencing all of them in the space of a week.

Weather like this calls for some serious soup therapy – a piping hot bowl to counteract the miserable wet cold and ice pellets tap-tap-tapping against the front door like an unwelcome guest.Continue Reading

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Salty, Spicy, Sweet: Maple-Miso Glazed Squash

By Leave a Comment | Filed Under: fall, side dish, vegan, vegetarian, winter

I have a new obsession. It’s called gochujang, and it’s an absolutely brilliant condiment – a potent dark red paste that delivers a perfect symphony of sweet and spicy and salty and umami in a single spoonful.

Maple-Miso Squash

It’s what makes Korean friend chicken so finger-licking good, the secret sauce that makes bi bim bap so endlessly delicious, the extra oomph that makes spicy bulgogi just that much better than regular bulgogi.Continue Reading

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Secret Recipe Club: Aloo Parathas (Indian Potato Flatbread)

By 14 Comments | Filed Under: appetizer, brunch, vegan, vegetarian

Time for another instalment of the Secret Recipe Club! This month, I was assigned to My Hobbie Lobbie, a blog by Trisha, who recently moved from Mumbai to Sydney.

I was already pretty familiar with Trisha’s blog from previous SRC reveals, and coincidentally enough, she was assigned to my blog for last month’s reveal, so I was thrilled to be able to return the favour so soon.

Aloo Parathas (Indian Potato Flatbreads)

I knew almost right off the bat that I’d be making one of the more traditional Indian recipes in Trisha’s repertoire, mostly because I adore Indian food but rarely ever make it at home.  It wasn’t an easy choice, though, considering her recipe index is an eclectic mix that literally covers everything from Goan-style fish stew to British-style fish n’ chips!Continue Reading

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Bean There, Done That: Beans with Toasted Garlic and Chili

By 1 Comment | Filed Under: side dish, summer, vegan, vegetarian

This is the time of year when our little vegetable patch goes into overdrive, leaving me with enough freshly-picked vegetables to feed a small army (or perhaps just a hungry couple of gardeners).

Beans with Toasted Garlic and Chili

We slacked off a little this year, having planted just a handful of things much later than usual – just beans, tomatoes, peppers and basil for us, seeing as the big planting day we usually have in late May had to be deferred to late June, post-wedding and honeymoon.Continue Reading

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Secret Recipe Club: Ginger-Miso Edamame Spread

By 26 Comments | Filed Under: 5 ingredients or less, appetizer, asian, spring, vegan, vegetarian

It’s that time of the month again… the Secret Recipe Club is back!

This month, my assignment was none other than our fabulous Group A leader, Jane, whose blog The Heritage Cook is bursting at the seams with all sorts of delicious recipes (not to mention a great resource for learning about gluten-free eating, since Jane is gluten-intolerant and has made over many of her favourites with gluten-free variations).

Miso-Ginger Edamame Dip

I’m totally obsessed with dips and spreads, so I almost instantly chose the Ginger-Miso Sweet Pea Spread, which Jane adapted from Food and Wine, as my pick for this month. I just couldn’t resist the bright green colour, or the fact that it featured one of my favourite spring ingredients.Continue Reading

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