An urgent request just came in from The Plant Foods Council. There is a questionnaire that they are asking people to fill out today because the Canadian Food Inspection Agency (CFIA) is enforcing some regulations which are not favorable towards vegan products and producers of vegan products.
From their press release: “The Plant Foods Council, a national trade association promoting and protecting the interests of plant food manufacturers in Canada, is calling for changes to food regulations that discriminate against vegan products similar to traditional animal products such as meats, milks, cheeses and butters.
The Plant Foods Council is also seeking an end to the recent and disproportionate targeting of plant-based companies and manufacturers by the Canadian Food Inspection Agency (CFIA).
link to SURVEY
You can help by completing the CFIA’s survey about modernization of food labeling while keeping in mind the following amendments that Plant Foods Council is asking for:
Recognize and regulate the term “vegan” as a descriptor of plant-based products.
Allow the use of terms like “cheese”, “milk”, and “butter” to describe plant-based products.
Remove the requirement that plant-based meats must have the same nutritional profile as animal meats.
This BBQ pork is styled after the Chinese Char Siew style, but with some homegrown (BC) and international (Guyanese) stylings.
I think it’s worth noting that most, if not all of my recipes, are designed to be simple for beginner cooks to follow; practical for those with small kitchens or limited supplies; and fun for anyone to use and play with. If you don’t have a particular ingredient: SUBSTITUTE with something else similar or if it seems like it’s not crucial: omit it.
In this recipe, for instance, the maltose and hoisin sauce that would typically be included have been replaced by cane sugar and cassareep. If you don’t have honey, use brown sugar. or maple syrup, or whatever you think is similar, available, and interesting.
And finally, before we get into the recipe, I’d like to talk a little bit more about cassareep. Cassareep is made from cassava. Cassava is a vegetable root grown in the heat of the tropics. It has many similarities to a potato and is enjoyed in many ways by people in many countries. Cassareep is a thick black liquid made from cassava root, often with additional spices, which is used as a base for many sauces and especially in Guyanese pepperpot. Besides use as a flavoring and browning agent, it also acts as a preservative. Its antiseptic characteristics have led to medical application as an ointment, most notably in the treatment of certain eye diseases.
To make cassareep, the juice is boiled until it is reduced by half in volume,to the consistency of molasses and flavored with spices—including cloves, cinnamon, salt, sugar, and cayenne pepper. Traditionally, cassareep was boiled in a soft pot, the actual “pepper pot”, which would absorb the flavors and also impart them (even if dry) to foods such as rice and chicken cooked in it.Most cassareep is exported from Guyana.
This is a fun recipe because you can modify it to use ingredients that are currently in your garden (or fridge, or pantry) and it uses a bottle of Pickled Beets and Shallots as featured in this recipe. Or you can use other pickled beets you have as the base.
The thing I loved about this version of the recipe was that it included not only the pickled beets and shallots, but also the beet greens and shallot greens that were fresh in my garden. I was tempted to call this ‘Beet Beet Shallot Shallot Salad’ but thought it was a bit heavy handed. This from someone who LOVES to repeat herself! 😉
Blessed are the Cheese Makers, the Bee Keepers, and the Folks at Homesteaders Emporium where you can find what you want or need for all types of homesteading activities. Old fashioned and new fangled; practical and beautiful things.
Candles, canning and cheese; in this store you’ll find the supplies for these.
Farm & Garden supplies from seed to tool and don’t forget bee keeping, composting, and backyard chicken coops.
Home and Garden supplies from cookware to storage and also: knitting and fibrecrafts,
The store and website are full of some great things and connections to some amazing knowledge. Check out their EVENTS page for some great happenings!!!! You should definitely visit them soon.
What do you get when you combine a beautiful old cottage with a menu featuring fresh local products and deliver that with beautiful and professional service? Well, you get Mallard Cottage. Located in an 18th Century Irish-Newfoundland cottage – originally home to the Mallards, a fishing family – the cottage was an antiques shop from around 1985 and onwards, then bought and converted by the current owners in 2010.
Every brunch and dinner menu is a fresh sheet; it is different every day based on the availability of local ingredients and pickings from their on-premise garden. The menu below was the brunch menu on the day we visited.
Every day there is a fresh table of baked goods. The costs is $7 for cake or $10 for cake & coffee and how it works is: you can visit the cake table once and take as much cake (or cookies) as you can fit on your cake plate. It’s an amazingly appetizing offer and the baked goods really are delicious.
I managed to control my desire for cake long enough to order my brunch main dish which was porchetta with eggs and chimichurri.
It was absolutely delicious and if you love pork (like I do) you will love this dish. It will satisfy your need for the sweet greasy meat for some time to come.
My wonderful companion (Mom) had the frittata which was full of local lamb – curried – and veggies. The edible flower garnish came straight from the garden. Brunch dishes can also be ordered with a side salad made with their fresh ingredients, or a side of fresh local potatoes – pan fried. We didn’t’ order sides. I think we were subconsciously trying to save room for cake.
Then there was CAKE. Clockwise from the left: Orange Cake, Coconut Cake, Cranberry Bread Pudding with Hot Toffee Sauce.
I’m so thrilled with what has been done with this cottage. It’s a pleasure to come here and enjoy the surroundings, consume some delicious comestibles, and comfort in the friendly and hospitable service. Highly recommended!
8 Barrows Rd
St John’s, NL A1A