Vegan Butternut Brownies




Taking a stroll through the Fiesta Farms Garden Centre the other day and looking at the beautiful displays of so many varieties of pumpkins and squash reminded me that it’s been two years since the publication of The Everyday Squash Cook, and with that came a deep hankering for one of the most requested recipes from it, Butternut Brownies. Truth be told, my husband and I make these brownies quite often, for ourselves and friends and families who don’t really have the time to make them, and recently we have been making batches of vegan brownies as well for our vegan friends. Continue »

Bob’s Red Mill




Last month Fiesta Farms was graced with a visit by a true celebrity! None other than Bob Moore, founder of Bob’s Red Mill Natural Foods  was in our store, talking to customers, answering questions and discussing all things great and small regarding his company and the vast array of products they offer. Yes, Bob himself, the character on all those packages is a real person, and there he was in our store! Continue »

Restaurants For Change




“Never underestimate the power of good food cooked and eaten with others.” – Nick Saul, President & CEO of Community Food Centres Canada

If you have missed the previous iterations of the fund raising dinners, Restaurants for Change, despair not. The annual fundraiser that brings together this country’s top culinary talents is happening in fifteen cities across Canada, including right here in Toronto on Wednesday, October 19. On this date, memories of our own Thanksgiving feast will be only nine days old, and supporting this great cause is a wonderful way to “pay it forward” and to truly show thanks by sharing and advocating for healthy food for all. Continue »

Fabulous Falafel





Anyone who is vegetarian, or has “gone vegetarian” for a while has likely had a falafel or two. And depending on what you add to the falafel, they are vegan as well as vegetarian! Falafel is the fried patty made from ground chickpeas, fava or other broad bean; the smushed beans are most often mixed with onion, garlic and spices and either deep-fried or pan-fried until they are crispy on the outside and still lovely, moist and soft on the inside. Continue »

  • IMG_1504

  • 1446662411_cedar falafel mix

    you can opt for store-bought...

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    ...or make it at home

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    ready for frying

  • browned-falafel-patties

    or squash them a little and pan-fry them!

Spiced Challah for Rosh Hashanah


photo-and bread-by Deborah Reid

photo-and bread-by Deborah Reid


This year, Rosh Hashanah, the Jewish New Year starts at dusk on Sunday, October 2nd and ends at dusk on Tuesday the fourth. We love any holiday that celebrates with a big feast, and Rosh Hashanah featuring tables covered with chopped liver, bagels and smoked salmon and cream cheese, braised beef brisket, and apples and honey served with fresh baked challah is certainly no exception. Recently our friend, Toronto chef and writer Deborah Reid  told us about an amazing recipe for a spiced challah bread by American writer Charlotte Druckman, author of “Stir, Sizzle, Bake”a cookbook that celebrates baking in a cast iron skillet. Regular readers of this site are aware that we are slightly obsessed with cast iron skillet cooking  so we were instantly intrigued by this recipe, especially after seeing the photos of said challah that Deborah had made! Continue »