Resources

In this section, you will find Joshna’s Kitchen Notes for every virtual cook-along and community kitchen we’ve hosted. Each set of notes includes the list of ingredients and kitchen equipment that students needed to participate in these events, as well as the recipes. Enjoy!

VIRTUAL COOK ALONGS

Students across Canada, using ingredients from local food suppliers were guided, virtually, by Joshna to cook delicious, nutritious meals.

Joshna talks about our virtual cook alongs

A recap of our three years of virtual cook-alongs
Pac Choi Quinoa

Eating Well as a Student

With some guidance and some local produce, it’s possible to eat well

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Recipes Included: Pepper, Potato & Peanut Sabzi, Jalapeno Lime Pac Choi with Quinoa, Tulsi Vinaigrette

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Winter Root Soup

Cross Canada Cook Along

Two simple, delicious recipes for a winter salad and a soup, and a collective call for better campus food

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Recipes Included: Winter Root Soup, Warm Winter Salad

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Eggplant Bolognese

A Different Kind of Bolognese

This vegan version of an Italian classic is bursting with flavour

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Recipes Included: Eggplant Lentil Bolognese

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Veg Shepherd's Pie

Casserole and Crisp

Students loved this vegetable shepherd’s pie and fruit crisp

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Recipes Included: Vegetable Shepherd's Pie, Easy Fruit Crisp

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Roasted Winter Veggies

Joshna’s Take on Winter Food

Winter foods get wrapped up in good flavour to simmer and make friends

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Recipes Included: Roasted Roots & Greens, Spiced Lentils

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Friccasse

Developing Cooking Techniques

Joshna shares two fricassee recipes and some French skills in flavour building

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Recipes Included: Chicken / Mushroom Fricassee, Creamy Mashed Potatoes, Celery Apple Salad

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Potatoes

Good Meals to Start the School Year

Simplicity at its best: enjoy these recipes for a soup, a curry, and a breakfast bake

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Recipes Included: Carrot & Lentil Soup, Easy Potato Curry, Apple Breakfast Bake

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Persian Mung Bean Soup

Eating Well with the Seasons

Delicious soup and pasta using leeks, sprouts and more

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Recipes Included: Smashed Sunchokes with Thyme Butter, Persian Mung Bean Soup, Creamy Brussels Sprouts & Leek Pasta

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Fall Veggies

Loving the Fall Harvest

Delicious combinations in these recipes that really make the most of the harvest

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Recipes Included: Squash with Marjoram Butter, Lemony Collard Greens Pasta, Green Eggplant & Chickpea with Peanut Masala

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Getting Started

Let’s Get Organized

Chef Joshna talks about the importance of “mise en place” when cooking

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Recipes Included: Lentil & Pepper Soup, Buffalo Cauliflower, Roasted Beets, Simple Vinaigrette

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Indigenous Food

Local Food is Indigenous Food

Broadening our understanding of food and eating in this land

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Recipes Included: Papas a la Huancaina, Roasted Rurnips with Honey, Scallion Vinaigrette

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Winter Veggies

Get Ready for Winter

Root vegetables are your best friends for winter eating

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Recipes Included: Rutabaga Oven Fries, Spaghetti Squash Cheesy Bread, Quick Beet & Apple Salad

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Green Shakshuka

Green Shakshuka

A Mexican twist on this traditional North African breakfast

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Recipes Included: Green Shakshuka

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Carrot Soup

Two-Campus Cook Along

Students from Lakehead and Dalhousie prepare two recipes using the same ingredients

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Recipes Included: Roasted Carrot Soup, Winter Bubble & Squeak

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Sweet Potato Sandwich

Sustainable Eating is a Win for All

Using fresh, local ingredients is good for our health, our wallets, and the planet

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Recipes Included: Spiced Sweet Potato Sandwiches, Simple Cucumber Salad

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Fennel

Eat with the Seasons

Simple tips to make the most of winter produce

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Recipes Included: Caramelized Fennel Salad, Jerusalem Artichokle & Kale Gratin, Roasted Beets & Carrots

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Broccoli Caesar Salad

Broccoli Caesar & Root Veg

Seasonal recipes including a twist on a favourite salad

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Recipes Included: Sauteed Celery Root with Kale, Roasted Acorn Squash, Broccoli Caesar Salad

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Community Kitchen

In our final year, we began hosting in-person community kitchens with students living in residence at George Brown College and students at Dalhousie and Concordia.

Joshna talks about our community kitchens

A recap of the third year, when we were finally able to cook with students in person!

Summer Grain Bowls

The magic of a grain bowl is all of the different bits and vinaigrettes that add nutrition and flavour

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Recipes Included: Tasty Japanese Vinaigrette, Easy Tahini Dressing

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Minestrone Soup

Dalhousie and Concordia Cook Together

Experiencing the special joy that comes from preparing meals together

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Recipes Included: Winter Minestrone Soup, Pear Gingersnap Crumble

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Poached Pear with Honey Yogurt

Nutritious & Delicious

Simple recipes that are sure to become favourites

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Recipes Included: Squash and Apple Soup (with Cheddar Biscuits), Poached Pears with Honey Yogurt, Maple Granola (with Nuts, Seeds & Dried Fruit)

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Nachos

Something savoury, something sweet

Cook together to make your movie night even better

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Recipes Included: Chocolate Vegetable Cake with Chocolate Fudge Frosting, Loaded Nachos

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Holiday Baking

Holiday Baking with our Project Assistants

Baking is good for the soul – so let’s do it!

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Recipes Included: Chewy Chocolate Gingerbread Cookies, Pistachio Chocolate Biscotti

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Chef Joshna Maharaj Gluten-Free Pantry Stocking Quick Tips Vegan Vegetarian