Celebrating the winter season where root vegetables are abundant, this stew is one of my go-to dishes as it combines my favourite flavours of cinnamon, citrus, ginger, and star anise and brings a whole new level of enjoyment to tempeh —so much that even the meat lovers approve. Served over brown basmati with currants and herbs. $11
Omnivores do not fear, you can also enjoy an add-on of succulent chicken that has been marinated with clementines, grainy mustard, fennel, ouzo and roasted to perfection. +$3
(Veg’n-friendly & gluten-free)
Megan Kalaman is a local foodie who spends every Sunday therapeutically cooking up a storm of healthy dishes in preparation for the busy work week. She loves to cook food and share that food with others.