Cooking is one of my passions, it is my stress release. It helps that I love food, the tastes, textures, colors and the company with whom I consume it. Whether it is my immediate family, Sunday dinner or the beloved dinner party I love watching peoples reactions to the food I make. My long time favorite is the Mushroom Pecan Burger which makes even my mushroom hating husband swoon at the mention of it. This veggie burger is chock full of protein due to the pecans and the finely diced mushrooms give it a smooth yet meaty texture. Serve this burger with horseradish mayo and grilled sweet onions (especially tasty if from Gabriola’s Good Earth Farm) on a homemade bun and you will have a fantastic meal that will cater to the vegetarian and carnivore alike. These freeze beautifully, just cook them lightly and then package to freeze. If you are interested in this recipe it can be found on page 114 of the sensational Re-bar Modern Food Cookbook, one of my favorites. If you get the chance the restaurant is located at 50 Bastion Square in Downtown Victoria and is well worth the visit for a snack or full meal. As an added note I am on page 92 enjoying a cup of the fabulous coffee that they make, one of the many perks of working there!
“After a good dinner one can forgive anybody, even one’s own relatives” Oscar Wilde