Recipe Round-up!


We got a lot of requests for the recipes from the menu at the 4th Annual World Food Day Movie & Meal. It was definitely a delicious night! Here are the recipes for you to try at home. The only recipe which isn't included is for the delicious bread rolls, which were graciously donated again this year by Georgestown Bakery.


Black Bean Dip

Vegan and gluten-free

Makes 8 servings


1 cup cooked black beans

1 garlic clove, minced

2 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon white wine vinegar

1/2 teaspoon ground cumin

Salt and freshly ground black pepper


Blend all the ingredients in a food processor or with a hand blender until almost smooth. Let sit for 15 minutes before serving. Garnish with fresh cilantro or parsley and a sprinkle of cumin. Serve with organic corn chips.


Seafood Bisque

Makes 4-6 servings. Adapted from Hank Shaw's Provencal Seafood Bisque.



3 Tbsp canola oil

1 medium white or yellow onion, chopped

1 large celery stalk, chopped

1 large carrot, chopped

2 garlic cloves, chopped

2 plum tomatoes, chopped (canned tomatoes also work)

1/2 pound white fish fillets, roughly chopped (we used cod)

1/2 pound shrimp with shells removed (or other seafood)

1 teaspoon of orange zest

A pinch of cayenne

A large pinch of saffron

1 L of vegetable/shellfish stock

1/4 cup heavy cream

Salt to taste


1 Add oil to pot and allow to heat.

2 Increase the heat to medium high and add the onions, celery and carrot. Cook for 3-4 minutes, stirring often, until the onions are translucent. Do not brown. Sprinkle some salt over everything as it cooks.

3 Add the fish, tomatoes and the garlic and cook for another 2-3 minutes, stirring often.

4 Add the orange zest, cayenne and saffron, then pour in the stock. Simmer this gently – do not let it get to a rolling boil – for 20 minutes, stirring occasionally.

5 Puree the soup using a hand blender (careful, it's hot!) or using a traditional blender and an additional pot to transfer over the soup once pureed.

6 Put the soup on medium-low heat and add the cream. Stir well and taste for salt, adding if needed. Do not let this boil!

Serve garnished with garlic croutons.


Garlic Croutons


4 Tbsp butter

1/8 tsp garlic powder

3 (3/4 inch thick) slices French bread, cut into cubes


1. Preheat oven to 350 F (175 C).

2. In a large sauté pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread coated bread cubes on a baking sheet.

3. Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool before serving on top of the Seafood Bisque.


Spiced Carrot Soup

Adapted only slightly from The Purple Calabash recipe for Creamy Carrot Soup with Cumin and Coconut

Vegan and gluten-free

Makes 4-6 servings.


3 tsp olive oil 1 clove garlic 1 small onion 8 large carrots 4 cups water 1/2 cup vegetable stock 2 tsp sea salt 1/2 tsp ground cumin 1/4 tsp ground coriander 1/2 tsp smoked paprika 2 Tsp orange juice 1/2 cup coconut milk

Give the carrots a good scrubbing. Cut them in half and set aside.

In a pot, heat the olive oil on medium heat.

Add the garlic and onions and sauté for roughly 3 minutes or until the onions look translucent.

Add the stock and carrots and bring to a boil.

Add the spices, orange juice and coconut milk.

Lower the heat and simmer for roughly 20 – 30 minutes or until the carrots are tender.

Remove from heat and allow to cool for a few minutes.

Puree with a hand blender until smooth.

Add the salt to taste.

Garnish with fresh local pea sprouts.


Zucchini Fritters

Adapted from the recipe at Budget Bytes

Vegan and gluten-free

Makes about 12 fritters.


2 cups shredded zucchini (2 small zucchini or .75 lb; grated carrots also work)

1/2 tsp minced garlic (about 1 small clove)

1/2 tsp dried oregano (or 1 1/2 tsp fresh, minced)

1/2 tsp dried basil (or 1 1/2 tsp fresh, minced)

1 handful fresh parsley, minced

Salt and pepper to taste

1 portion egg replacer (equivalent to 1 egg, follow package instructions)

3/4 cup gluten-free flour

oil for frying


Wash the zucchini and cut the ends off. Using the large holes on a cheese grater, grate the zucchini.

Combine the garlic, oregano, basil, salt and pepper in a bowl (start with 1/4 tsp of salt and about 10 cranks of the pepper mill). Stir to combine. Taste the zucchini and adjust the salt and pepper to your liking. It should be stronger than you want the finished product to be because once you add the flour and egg replacer, the flavor and saltiness will be diluted.

Add the egg replacer to the zucchini along with flour. Stir until everything is evenly combined. The texture should be similar to cake batter.

Heat oil in a small skillet until very hot; enough to coat the pan. To test the temperature, drop a small piece of the batter into the oil and it should bubble heavily. The oil should not be smoking, if it is, lower the heat immediately. Drop the batter into the oil, one spoonful at a time. Fry the fritters on each side until deep golden brown. Let the fritters drain on a paper towel covered plate.

Note: At the World Food Day event a griddle was used with a light spray of oil, rather than a frying pan with more oil.


Fish Cakes

Adapted from a recipe shared by Chinched Bistro


Makes approximately 10 cakes


1 cod filet 3 large potatoes 1 onion, diced small 2 celery stalks, diced small 2 cloves garlic, minced Oil, for cooking Salt and Pepper Fresh or dried herbs, chopped up small if fresh (chives, summer savoury) 1 cup mayonnaise

Flour for coating (optional; we used quinoa flour to keep these gluten-free)


  1. Transfer the fish to a pot with enough water to cover and bring to a simmer.  Simmer until the fish is cooked and flakes easily with a fork.  Pick the meat off the bone if bones were present. Set the fish aside.
  2. Bring the potatoes to a boil in salted water, boil until cooked through.  Strain the water off the potatoes and allow to cool.
  3. Meanwhile chop the onions, celery, garlic and herbs.  In a medium sautée pan over medium high heat sautée the vegetables until they become caramelized and soft.
  4. In a large bowl combine the fish, potatoes, and cooked vegetables.  Add the salt, pepper and mayo and stir until combined.  Taste for seasoning.
  5. Shape the cakes into desired shapes/sizes.  At this stage the cakes can be frozen and used at a later date. The cakes can now be refrigerated overnight or cooked immediately.
  6. To cook the cakes, heat a medium sized frying pan on medium high heat.  Slowly add enough oil to cover the bottom of the pan. Dredge the cakes in a small amount of flour if desired for a crispier outside and to keep them together better.
  7. Gently place the cakes into the pan and allow to cook until they turn golden brown on both sides.  Do not handle the cakes too much or they may break into pieces.
  8. Serve hot with tartar sauce.

Note: At the World Food Day event a griddle was used with a light spray of oil, rather than a frying pan with more oil.


Tartar Sauce

Recipe from Bon Appetit


Makes 1 1/2 cups


1 cup mayonnaise

6 Tbsp dill pickle relish or finely chopped garlic dill pickles

2 Tbsp lemon juice


Mix all ingredients in small bowl. Cover; chill.

Save any leftover sauce in the refrigerator for up to three days.

Serve with fish cakes.


World Food Day Salad

Vegan and gluten-free


Carrots, grated

Beets (raw), grated

Salad greens (a combination of lettuces and baby greens)

Red onion vinaigrette

Sunflower seeds


Wash carrots and beets. Peel carrots and beets if they are rough looking. Grate all carrots and beets; keep them separate. Refrigerate until ready to use.

Prepare red onion vinaigrette (see recipe below).

Fill a plate with greens. Top with grated beets and grated carrots. Drizzle with vinaigrette. Garnish with lots of sunflower seeds.


Red Onion Vinaigrette

Recipe from Kitchen Simplicity

Vegan and gluten-free

Makes 2/3 cup


2 Tbsp. white vinegar

1/4 cup sugar

1/2 cup canola oil

1/2 tsp. salt

1/4 cup red onion, chopped

1/2 tsp. dry mustard

1 Tbsp. water


Place all ingredients in a blender and process until smooth.

Store covered in the refrigerator for up to one week.

Stir before each use.

Use when making World Food Day Salad (see recipe above).


Zucchini Chocolate Cake

Vegan and gluten-free


1/2 cup softened vegan margarine

1 3/4 sugar

1/2 cup unsweetened applesauce

1/2 tsp baking soda

1/2 cup canola oil

1/2 cup soy milk (or other non-dairy milk)

1 tsp lemon juice

1 tsp vanilla

2 cups grated zucchini

1 1/2 cups brown rice flour

1/2 cup tapioca starch

1/2 cup corn starch

2 tsp xanthan gum

1/3 cup cocoa

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

chocolate chips (as much as you prefer)


Preheat oven to 350 F.

Cream vegan margarine and sugar together.

Mix applesauce with first amount of baking soda.  Add to creamed mixture with oil, then beat.

Meanwhile mix lemon juice into milk and let sit a few minutes.

Add sour milk, vanilla extract and grated zucchini to creamed margarine mixture.  Mix well.

Sift all dry ingredients, except chocolate chips, together in a separate bowl.

Add slowly to the wet ingredients.

Beat well for 2 minutes.

Sprinkle chocolate chips on top of cake

Bake for 25 minutes or until done when tested with a fork.

Let cool in pan for 10 minutes then remove to finish cooling on a wire rack.

Garnish with icing sugar and fresh mint leaves.


Bumbleberry Pudding

Recipe adapted slightly from


2 cups flour

1 cup sugar

2 1/2 tsp. baking powder

3 tbsp. melted butter

2/3 cup milk

1 egg

2 cups berries, frozen (mixture of partridgeberry, cranberry, blueberry)


Mix all ingredients together. Bake in a square glass dish at 250F for 40 minutes. Cut pudding into squares. Serve with hot butter sauce on top if desired.