THE BETTERDAY KITCHEN
Recipes, ingredients and how we cook.
30 pieces from our kitchen in Calgary. Recipes we actually make, ingredients we actually cook with, and the local spots we send people to.
Recipes
The ones we make on repeat, written out properly so they work the first time.
- RecipeRoasted fennel with balsamic glaze and toasted walnutsRoasting turns fennel from sharp and licorice-y into sweet and almost caramel. Different vegetable entirely.2 min read
- RecipeFun-fetti birthday protein ballsCake-flavoured, sprinkle-covered, and somehow a protein snack. Birthday optional.2 min read
- RecipeVegan street cornCharred corn, tangy lime mayo, and enough chili to make it interesting. Summer on a stick.2 min read
- RecipeBBQ roasted chickpeasThe snack that survives the drive home. The trick is when you add the sauce, not what is in it.2 min read
- RecipeCreamy peanut stir fry sauceMake a triple batch. A jar of this in the fridge turns whatever is in the crisper into dinner.2 min read
- RecipeCarrot cake with cashew icingOne bowl, no eggs, and a cashew icing that genuinely behaves like cream cheese frosting.2 min read
- RecipeBalsamic tahini dressingFive minutes, one jar, and salad stops being the thing you eat because you should.2 min read
- RecipeVegan cashew spinach artichoke dipHot, bubbly, and gone in four minutes. Nobody at the table asks whether it is vegan.2 min read
- RecipeRoasted soy curls with garlic and oreganoMarinate, roast, done. The chewiest, most useful plant protein in your cupboard.2 min read
- RecipeThe best damn vegan pancakesWhole wheat, no eggs, no dairy, and still tall enough to hold syrup. Took us a lot of flat ones to get here.2 min read
- RecipeCoconut peanut butter fudgeFour ingredients, no oven, thirty minutes. The freezer stash you will not admit to.2 min read
- RecipeOur signature vegan quesoFifteen minutes, one blender, no cooking. The dip that disappears first.2 min read
- RecipeHoliday drinks, made plant-basedVegg nog, gingerbread cocoa and maple mulled cider, all without the dairy or the egg.2 min read
- RecipeBuilding a plant-based holiday boardA grazing board without the meat and cheese, built so nobody stands there looking for the meat and cheese.3 min read
Ingredients
What is actually in the things we cook with, and how to buy and use them well.
- fennelFennel, the vegetable people walk pastIt sits in the produce aisle looking like a confused onion. It is one of the best vegetables there.2 min read
- soyThe soy myths, and why we still cook with itSoy spent twenty years being the villain of the health aisle. The human research tells a different story.3 min read
- leafy greensLeafy greens, and what they are actually doingSpinach, kale, chard, collards and arugula, what each one is best at, and how to stop them dying in the crisper.2 min read
- soy curlsWhat are soy curls, and why we keep a bag goingOne ingredient. Whole soybeans. Not a fake meat, and better than most of them.2 min read
- nutsOur five favourite nuts, and what to do with themFive nuts, what each is for, and the storage mistake almost everyone makes.2 min read
- plant milkA straight guide to plant-based milksSix milks, what each one is actually good at, and which carton to reach for in coffee, in baking and on cereal.3 min read
- nutritional yeastThe 101 on nutritional yeastThe yellow flake that makes plant-based food taste cheesy. What it is, what to do with it, and how to buy a good one.2 min read
In the kitchen
Storage, waste, habits and feeding people who do not all eat the same way.
- kidsWhy toddlers make the best food criticsBrutally honest, entirely uninterested in your feelings, and right more often than you would like.2 min read
- food wasteSeven ways to throw out less foodA third of the world's food gets thrown away. Most of the fix is storage and a list.2 min read
- gut healthHow to eat 30 plants a week without thinking about itThirty sounds like a lot until you find out that herbs, spices, nuts and grains all count.2 min read
- habitsMaking a food habit stickJanuary resolutions about food fail for a structural reason, not a willpower one.3 min read
- plant-basedGoing plant-based in a house that is notThe hard part is rarely the food. It is cooking two dinners and defending your choice over both of them.2 min read
Calgary
Local businesses, local parks, and the story of how Sprout became BetterDay.
- betterdayFrom Sprout to BetterDaySame kitchen, same chefs, same delivery. New name, and a reason for it.1 min read
- calgaryOur favourite parks to picnic in CalgaryFive parks, what each is actually good for, and where to eat afterwards.2 min read
- recipesTen plant-based food blogs we actually cook fromTen sites we go back to, and what each one is actually good for.2 min read
- calgaryCalgary gifts worth buying localSix local businesses we buy from, and what to get from each.2 min read