Under the High Wheel {at Roots on Whyte}

My birthday passed a couple Saturdays ago, and although I got spoiled with dinner at Bua Thai and Sunday lunch at Continental Treat (complete with a couple tasty bottles of beer), I wasn't going to turn down Brenna's invitation to a belated birthday brunch. The decision of where to go was easy - she and Catherine live a block or two away from the new Roots on Whyte {Community Building} and I had a meeting nearby that afternoon. So Under the High Wheel it was.

After being seated by the window, both Catherine and I quickly decided on a buckwheat crepe filled with spinach and feta cheese, topped with pumpkin seeds ($12; $2 extra to add a free range egg). There was also a lightly dressed salad served alongside that was full of fresh pea shoots and greens, perfect beside the savoury crepe. Brenna went for a sweeter breakfast option, choosing a waffle topped with fresh berries and chantilly cream (~$10). Finally, we all shared a fruit salad topped with yogurt and hemp seeds (~$5). Between the two different mains on the table, we couldn't choose a favourite; both were perfectly enjoyable in their own right.

To finish things off, Brenna ordered a cappuccino that came in a DaCapo cup, in anticipation of the caffe opening next door. Currently there appears to be a temporary wall dividing the two spaces as construction continues in the new DaCapo space. And although we didn't confirm with any of the staff, we're guessing the two will eventually be connected - DaCapo providing the espresso and Under the High Wheel the food.

Finally, we took a walk through Blush Lane Organic Market, just across the hall. My walk through was pretty brief, but for the most part products looks similar to those found at Planet Organic; however, there's no doubt the new space is impressive. One staff member was even charged with walking around the store, offering up apples to customers as they complete their shopping. I ended up with a pound of Saxby Creamery's butter (which I thought was a pretty good deal at just over $4) and my free Granny Smith apple before heading out.

The few tenants we visited in the building were still figuring things out; understandable since the place just opened a couple weeks ago. Nevertheless our experience at Under the High Wheel was fantastic. We were impressed with the bright space, full of contrasting woods and concrete (and of course I'm in love with the bicycle theme), and although our server had just started the day before, she did a great job fielding our questions and explaining the menu.

I'm sure summer will bring great things for the space. In particular the wide sidewalk near the entrance is calling for excellent patio seating and bicycle parking. But whether or not those things are part of the plan, we'll be back soon for more coffee and casual plates.

Under the High Wheel

at Roots on Whyte

8135 102 Street

780.439.4442

Grab and go breakfast: Apricot Granola Biscuits

I think I've mentioned before how much better the first lecture of the day is with something to munch on. So this evening I made some "healthy" (and sweet) breakfast treats to grab on the way to class (or anywhere really...).


Apricot Granola Biscuits (from The Vegetarian's Cook's Bible by Pat Crocker)

Preheat oven to 350°F (180°C)
2 baking sheets lightly oiled (I used parchment paper)

(** The recipe says the yield is 42 biscuits, but I made much bigger ones and got about 1 dozen... just make sure to flatten them out more and cook them a bit longer)

1/2 cup of soy or rice milk (I used cows' milk)
1 large egg
2 tbsp Olive oil
2 cups Whole-Grain Granola (recipe below) or store bought granola
1/2 cup whole wheat flour
1/4 cup chopped apricots
3 tbsp organic cane sugar (I used dark brown sugar)
1/4 cup unsweetened shredded coconut (optional; I added it)

In a large bowl, beat milk and egg together until frothy. Beat in oil. Stir in granola, flour, apricots, sugar and coconut (if using). Drop by the tablespoon about 1 inch apart onto prepared baking sheets. Flatten slightly with a fork.

Bake in preheated oven for 10 minutes or until golden brown. Transfer to cooling rack.

Whole-Grain Granola (from from The Vegetarian's Cook's Bible by Pat Crocker

Makes 6-8 cups (1.5-2 L) of granola

Preheat oven to 375°F (190°C)
2 rimmed baking sheets lightly oiled (I just used parchment paper)

2 cups spelt flakes
1 cup rolled oats (not quick-cooking oats)
1/2 cup natural bran or bran flakes cereal (I used the cereal)
2/3 cup chopped almonds (unblanched)
1/2 cup sunflower seeds
1/3 cup sesame seeds
1/4 cup chopped walnuts
1/2 cup honey
2 tsp ground cinnamon
1 tsp ground ginger
1/2 cup dried apricots
1/2 cup raisins (I left these out)
1/2 cup dried cranberries

On one prepared baking pan, spread spelt, oats and bran. On the other pan, spread almonds, sunflower seeds, sesame seeds and walnuts. Stagger the sheets in preheated oven and toast for 8 minutes. Remove nuts and seeds from oven and let cool. Stir grains and continue toasting for another 6 to 8 minutes or until lightly browned.

Meanwhile, in a small saucepan, heat honey, cinnamon and ginger over medium heat until just simmering. Turn off heat and keep pan on the element to keep the mixture warm.

Transfer toasted grains to a large bowl. Stir in toasted seeds and nuts. Drizzle with warm honey mixture. Add apricots, raisins and cranberries and stir lightly to mix. Let cool.

Store granola in an airtight container in the refrigerator for up to 2 months.

Winter Root Vegetable Salad

I'm all about using the internet for any food recipes I may need, but sometimes it is nice to have a coordinated selection of recipes to browse through. So last week I finally broke down and bought my second vegetarian cook book.

For the past few years I've been living out of "The Clueless Vegetarian" by Evelyn Raab. It's a great starter book: it explains the different types of vegetarians, introduces you to alternative protein and iron rich foods gently (lots of beans, tofu, seitan, tempeh, etc.), helps you and your family work with your vegetarian-ness so you can all eat peacfully, and helps out with lots of other necessities otherwise lost on someone new to the diet.

I thought it was finally time to purchase another veggie book, and I ended up selecting "The Vegetarian Cook's Bible" by Pat Crocker. I'm really enjoying the book: there is a ton of information about different fruits, veggies and herbs, including nutritional info, when they are in season, how to store them and what to do with them. She also includes recipes to create your own spice mixtures, such as red and green curries, Cajun and Ethiopian Hot Pepper as well as tea blends. Best of all, her recipes are seasonal (she must be Canadian), and often she includes suggestions on how to make a summer dish with what's available during the cold months and vice-versa.


This is the second recipe I've tried from the book (the first was a mushroom-barley soup with chocolate) and both turned out well.

Warm Root Vegetable Salad with Winter Vegetable Dressing

2 beets; trimmed and quartered (I didn't have beets handy so left them out)
2 small turnips; trimmed and quartered (I grabbed rutabaga instead)
2 carrots cut into large chunks
1 parsnip cut into large chunks
(I added one small sweet potato as well)
1/2 onion chopped into large chunks (I used red)
1 can (10 oz/300 g) water chestnuts; drained and chopped (I omitted these)
1/3 cup Winter Vegetable Dressing (recipe below)

In a small saucepan, cover beets with water. Cover and bring to boil over medium heat. Reduce heat and simmer for 30 minutes or until tender. Drain and let cool slightly, then slip skins off.

Meanwhile, in a saucepan, cover turnips, carrots and parsnip with water. Cover and bring to a boil over medium heat. Reduce heat and simmer for 20 minutes or until tender. Drain and cool slightly (I cooked everything a bit less, drained it, then through it all into the oven with the onion chunks, olive oil, salt and pepper to roast everything slightly).

In a large bowl, toss the cooked veggies, onion and water chestnuts with the Winter Vegetable Dressing, Serve warm or at room temperature.

Winter Vegetable Dressing

3 Tbsp olive oil
2 Tbsp freshly squeezed orange juice
1 Tbsp white wine vinegar
1 Tbsp curry; home-made or store-bought (I used store bought)
2 tsp organic can sugar (I used some Agave nectar)

In a jar with a lid or small bowl, combine oil, orange juice, vinegar, curry and sugar. Shake or whisk well to mix.

"Hot Lemonade"

Zed was feeling particularly ill this morning, so on my way home from an early class I stopped at the College Plaza Sobey's to grab a couple lemons for a "Hot Lemonade" - this is another of Zed's Mom's brilliant recipes.

We still had some Coal Lake honey left from the downtown Farmers' Market, so a heaping tablespoon of this, one lemon (with the pulp) and boiling water went into a mug for a sweet, healthy and comforting treat.