Chef Judy’s red curry dish was awarded as the most memorable meal of year in 1999 by Edmonton Journal as the centennial edition celebration. Today, the tradition of most memorable red curry lives on! In fact, our red curry sauce is one of most versatile condiments around. It is a great compliment with vegetable, seafood, white and dark meat.
PS it’s vegan and celiac friendly
Assortment of mixed beans slow-cooked in vegetable stock and spiced with uplifting Asian spices. Tofu added to complete its complexity and texture. The result is one of the healthiest meals ever…two times of protein and iron per daily serving recommended intake …plus gluten free, vegan and lactose intolerant friendly. Bravo!
PS it would be equally great as meal or side dish for sharing
This dish is originally inspired by the yoga-meditation culture. It contains two main components: grilled portobello mushroom which has been marinated with Asian spices & fresh Italian herbs and lentils simmered in a lemongrass-Thai Basil scented broth. Would you say a “yin & yang” reunion party?! It works great as a vegan friendly meal or side dish if you wish. Enjoy with deep ujjayi breathing!
It is one of healthiest meals we have ever produced yet! In fact, this dish was specially designed by Chef Judy for Canadian Diabetes Association education forum held in Edmonton. It features complete protein from ancient grain; low in glycemic index and oil; high in fibre and vitamins. It is also celiac and vegan friendly. It can be served as meal or side dish; in chilled or heated…very users friendly!
These vegetarian rolls contain more than just vegetables! Balanced perfectly within a delicate spring roll wrapper, each bite is followed by an addictive crunch and is guaranteed to be one of the tastiest snack/appetizers on the menu. Be sure to try all three varieties!
Simply put the rolls on a tray and slide in the oven (a toaster convention oven will work too for the energy cautious) for approximately 15 minutes. Deep fryers or frying pans are not needed!