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dinnerwithjulie

I talk about food on CBC radio + write about it for the Globe and Mail. And I write cookbooks! Food access advocate, mostly love feeding people.

Though many of us tend to default to milk that cam

Though many of us tend to default to milk that came from a cow, there’s an increasing number of non-dairy milks on the market, and they’re getting better and better. Oat milk is quickly gaining market share, and new milks made with yellow pea protein have huge potential for crops largely grown and processed on the Canadian prairies. They’re all very different though, so I took a bunch for a spin, doing taste tests and trials in the kitchen, and wrote about it in the weekend Globe. (I like the taste of oat milk and pea-based NotMilk the best, and am baking with oat and Sproud, another pea-based milk I don’t love the taste of but I love baking with, possibly because of its higher protein content.)

I don’t have a repost app, but my mom @megvanros

I don’t have a repost app, but my mom @megvanrosendaal posted a self portrait she drew this morning. I love it (and her) so much.

I’m so proud of the 350-ish kids (and teens!) wh

I’m so proud of the 350-ish kids (and teens!) who logged on from across Canada to make croissants yesterday!! We tackled laminated dough and proofed our pastries in the fridge overnight to bake for breakfast this morning. We talked about how to make them plant based (which many did, with success!) and how to turn them into pain au chocolat. The pastries I’ve seen in my feed (and by DM) are spectacular!! Kids are natural cooks!!

Also- I’ve had so many requests for more classes that of course well keep on going… not every day (most kids are back to real-life or online learning tomorrow) but there’s no reason we can’t make things together on weekends, and maybe some weeknights we can make dinner together for our families? I’ll sort out how to best continue with cooking classes.. perhaps a signup for a newsletter so I can send out recipes and zoom links when there’s a class coming up, rather than rely on everyone catching it on social media. And of course they’ll remain free for any kids and teens who want to join! I am loving this so much… Thank you all for sharing your kitchen adventures with me! This is the best start to 2022 I could have possibly imagined. ❤️🥐🥟🥧

We’re making cream puffs tomorrow, friends! I’

Tomorrow at our kids’ cooking camp we’re pinch

It was so wonderful to cook with kids in their kit

At tomorrow’s Kids’ Cooking Camp we’re going

Parents, I feel for you-I know what it's like to k

I hope we eventually stop saying “out with the o

I hope we eventually stop saying “out with the old”… old is interesting and strong.. it’s wise and complex. Old is comfortable, warm and soft, it comes with more stories and experiences, has grown deeper roots and developed more depth of flavour. I surround myself with old things because I love that they have histories. We sure didn’t want to lose Betty. Celebrate the old + welcome the new. ❤️

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Find my recipes from the Calgary Eyeopener!

Find my recipes from the Calgary Eyeopener!

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in the archives

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Dinner With Julie © All Rights Reserved | Website by Curious Communications

Home
Recipes
Recipe Index
Meet Julie
Cookbooks
Events
Pods
Writing