Miso Mushroom Soup

Fall weather is upon us and all everyone can think about is warm, comforting bowls of soup. So for you all, I've made a recipe that is sure to hit the spot! Miso Mushroom Soup, AKA Umami bomb! Using the fermented Japanese paste seasons the dish in addition to the meaty cremini mushrooms. Feel free … Continue reading Miso Mushroom Soup

Roasted Sweet Potato Corn Chowder

The end of summer is upon us and I haven't yet accepted that. To brighten my dinner (and lunches), I've decided to use a bright, fresh and seasonal ingredient: corn! Whether Peaches and Cream or Ambrosia, roasted, boiled, this vegetable has always reminded me of summer (though the season lasts until October here in Ontario). … Continue reading Roasted Sweet Potato Corn Chowder

Coconut Oil: An Overview

Vegetable oils are extracted from various plants ranging from seeds or legumes to fruit flesh. With new processing technology improving yield, and increased number of industrial and commercial uses, their global production has increased significantly from 90.5MMT in 2000/2001 to 195.09MMT in 2017/2018 (US Department of Agriculture; USDA Foreign Agricultural Service, 2018a). Their unique chemical … Continue reading Coconut Oil: An Overview