Forget everything you think you know about vegan pasta. This isn't some bland, after-thought dish.
This is *Pasta Primavera* elevated, a celebration of Scarborough's vibrant, multicultural flavors, straight from the heart of Cafe Mirage Grill & Lounge.
We're not just tossing vegetables with noodles; we're building layers of flavor, from the sun-kissed sweetness of our roasted tomatoes to the earthy depth of our homemade cashew pesto.
Here, we believe in creating memorable dining experiences.
I want to share with you the secrets behind this dish, and I'm not holding anything back.
We start by crafting our own fresh pasta, using durum wheat semola for that perfect al dente bite.
Then, we create a cashew pesto that explodes with herbaceous freshness – basil, garlic, pine nuts, all singing in harmony.
Our roasted vegetables are key – we're talking perfectly caramelized bell peppers, zucchini with a hint of char, and cherry tomatoes that burst with concentrated sweetness.
We slowly roast them with herbs for that extra kick.
This dish isn't just about following a recipe; it's about understanding the interplay of textures and flavors.
We will talk about how to achieve the perfect balance – the creamy pesto coating each strand of pasta, the vibrant crunch of the vegetables, and that subtle nutty note that lingers on the palate.
We'll cover some of my favorite pro tips, which will help to make this pasta *your* pasta.
And trust me, once you taste the difference that fresh pasta and homemade pesto make, you'll never go back to the jarred stuff!
We believe food should be enjoyed with friends, family, and loved ones, and hope you feel that while making this recipe.
So, roll up your sleeves, fire up your stovetop, and let's create some magic!
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On a clean work surface, mound the semola flour. Make a well in the center, like a volcano. Pour the water into the well. Using a fork, gradually incorporate the flour into the water, starting from the inside and working your way out. Continue until a shaggy dough forms. Don't worry if it seems a little dry at first, it will come together.
Once the dough is shaggy, start kneading. Push down with the heel of your hand, fold the dough over, and repeat. Knead for 8-10 minutes, until the dough is smooth and elastic. This is where the gluten develops, giving the pasta its wonderful texture. Our kitchen trick is to add a tablespoon of olive oil if it's too dry. You can tell the dough is ready when it bounces back slightly when you poke it.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out. We always let our dough rest for a full hour if we have the time.
Lightly flour your work surface. Divide the dough in half. Using a rolling pin or pasta machine, roll out the dough to your desired thickness. For pasta primavera, we like a medium thickness – not too thin, not too thick. If using a rolling pin, roll the dough into a large rectangle, then fold it over itself several times and cut into your desired shape using a sharp knife. If using a pasta machine, start with the widest setting and gradually decrease the thickness, passing the dough through the machine each time. Cut the rolled-out pasta into your desired shape. Tagliatelle or fettuccine work beautifully for this dish. Make sure it's nicely and evenly cut.
In a dry skillet over medium heat, toast the pine nuts until they're lightly golden and fragrant, about 3-5 minutes. Watch them carefully, as they can burn quickly! Remove from the heat and let them cool slightly. Toasting brings out their nutty flavor and adds a wonderful layer of complexity to the pesto.
In a food processor, combine the cashews, basil leaves, garlic cloves, toasted pine nuts, nutritional yeast, lemon juice, salt, and pepper. Pulse until finely ground. With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy. You may need to scrape down the sides of the bowl a few times to ensure everything is evenly incorporated. We prefer a slightly chunky pesto, but feel free to blend it until it's completely smooth if that's your preference. Remember, this is *your* pesto!
Preheat your oven to 400°F (200°C). While the oven heats, wash and dry all of your vegetables. Halve the cherry tomatoes, cut the zucchini into half-moons, and slice the bell peppers into strips. We want everything to be roughly the same size so that it cooks evenly.
In a large bowl, toss the vegetables with olive oil, dried oregano, salt, and pepper. Spread them in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized. We want to see those beautiful brown edges!
Bring a large pot of generously salted water to a rolling boil. Add the fresh pasta and cook for 2-3 minutes, or until al dente. Don't overcook! Drain the pasta, reserving about 1/2 cup of the pasta water. This starchy water is our secret weapon for creating a beautiful, emulsifiedemulsifiedCombined into a smooth, even mixture, specifically mixing the milk foam and liquid coffee. sauce. You'll thank me later.
In a large pan or bowl, combine the cooked pasta, cashew pesto, and roasted vegetables. Toss gently to coat everything evenly. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning as needed – a pinch of salt or a grind of fresh pepper can make all the difference. We always aim for balance. Serve immediately, garnished with a sprinkle of fresh basil leaves, if desired. This pasta is best enjoyed fresh, while the flavors are vibrant and the vegetables are still warm.
Add a fiery kick by incorporating Calabrian chili flakes to the cashew pesto and the roasted vegetables. It will have your taste buds begging for more.
Brighten up the flavors with a zesty lemon-herb variation. It's fresh and works well with many meals.
1Always salt your pasta water generously – it's your first chance to season the pasta itself!
2Don't overcook the pasta! We want it al dente, with a slight bite.
3Roast the vegetables until they're slightly caramelized for maximum flavor. We don't want mushy.
1Overcooking the pasta will result in a gummy texture. Keep an eye on it!
2Using pre-ground nuts in the pesto. Trust me, the flavor is night and day when you grind them fresh.
Pasta Primavera originated in New York City in the 1970s. It was a culinary innovation designed to showcase the season’s best vegetables.
Did you know 'Primavera' translates to 'springtime' in Italian? It's all about celebrating the season's freshest produce.
This recipe captures the essence of Cafe Mirage Grill & Lounge in Scarborough. Authenticity isn't just about ingredients; it's about place.
Friends, let's embark on a journey. Not just any journey, but a pilgrimage to the heart of decadence, reimagined. We're recreating Cafe Wanoka's legendary Tofu Cheesecake Slice, a Scarborough treasure. Now, I know what you're thinking: tofu? Cheesecake? Trust me. This isn't your average vegan dessert. This is a symphony of textures and flavors, a testament to what's possible when culinary curiosity meets meticulous technique. Imagine this: you walk into Wanoka, the air thick with the aroma of freshly brewed matcha and subtle spices. The display case gleams, showcasing rows of these ethereal slices, each one a promise of creamy bliss. The first bite? A revelation. The silken tofu base, surprisingly rich, melts on your tongue, followed by the bright tang of lemon and the subtle warmth of vanilla. The graham cracker crust, buttery and crisp, provides the perfect counterpoint. It's a dance of sweet and savory, light and decadent, healthy and… well, let's just say soul-satisfying. This isn't just a recipe; it's a masterclass. We'll be making every component from scratch, from the velvety tofu filling to the golden graham cracker crust and the bright raspberry sauce. We'll explore the secrets of achieving the perfect texture, the delicate balance of flavors, and the art of presentation. This is about understanding the 'why' behind each step, so you can adapt and innovate in your own kitchen. This isn't just about recreating a slice of cheesecake; it's about unlocking a new level of culinary confidence. Forget store-bought shortcuts; we're building flavor from the ground up. I promise you, the effort is worth it. Let's get started and bring a taste of Wanoka into your home!
Welcome to the definitive guide to replicating the meticulously crafted pour over experience of Toronto's renowned Pilot Coffee Roasters, right in your own kitchen. Forget the rushed morning brew; this is a meditative, scientific process designed to unlock the absolute peak flavor profile of your carefully selected beans. Imagine the first breath of the morning—not just of air, but of volatile aromatics rising from the freshly bloomed grounds. It’s a complex symphony: bright, clean acidity that sparkles on the palate, swiftly followed by the deep, resonant bass notes of caramelized sugars and rich chocolate, all carried through a delicate, silken body. This isn't just coffee; it’s an extraction ballet. What makes the Pilot method special, as evidenced by their published guides, is the commitment to precision, utilizing a classic 1:16 ratio and specific, multi-stage pouring technique. Since we cannot create the beans themselves, our mastery lies in controlling every *other* variable. We will treat the water—the primary solvent—with the respect it deserves, ensuring the temperature is dialed in to extract the sweet compounds without scalding the delicate flavors. We will meticulously control the grind size to ensure uniform particle size, eliminating both sour under-extraction and bitter over-extraction. Furthermore, we’ll detail the multi-phase pour—the bloom, the primary pour, and the final saturation—that guarantees an even saturation across the coffee bed, leading to the clean, vibrant cup Pilot is famous for. This masterclass transforms a simple morning ritual into a weekly culinary achievement. Prepare your palate, slow down your pace, and get ready to taste your coffee like never before.
Let's be real, the Philly Cheesesteak isn't just a sandwich; it's an experience. It's the sizzling sound of thinly sliced steak hitting the griddle, the molten cheese stretching with every bite, the soft roll yielding just enough to contain the savory goodness within. Here at Angelique's in Ajax, we've spent years perfecting our version, and now we're spilling the secrets. Forget those pale imitations you've had elsewhere; we're talking about a true taste of Philly, right in your kitchen. What sets our cheesesteak apart? It's all about quality and technique. We start with thinly sliced ribeye, because let's face it, that marbling is where the flavor lives. We don't skimp on the cheese, either—a blend of provolone and white American creates that iconic gooeyness. And the roll? It's gotta be soft but sturdy, able to soak up all those delicious juices without falling apart. This recipe might seem a bit involved, especially if you're making the cheese sauce from scratch, but trust us, the payoff is enormous. It's the kind of sandwich that makes you close your eyes and savor every single bite. The aroma alone will transport you to a bustling Philadelphia street corner. Imagine sinking your teeth into that warm, cheesy, meaty perfection. That's what we're aiming for. So grab your apron, fire up your griddle, and let's get cooking. We're about to embark on a culinary journey that will change your definition of "sandwich" forever. And hey, even if you don’t live near Ajax, you can still enjoy a taste of Angelique’s. Let's do this!
Welcome to Coffee Run Co., where we believe everyone deserves a truly exceptional cappuccino, even—and especially—if you're dairy-free. For years, we've obsessed over the perfect marriage of espresso and oat milk, and we're finally ready to share our secrets. Forget everything you think you know about oat milk cappuccinos. We're not just slapping some foamed oat milk on top of espresso and calling it a day. We're talking about a symphony of textures and flavors, from the rich, nutty crema of our carefully extracted espresso to the velvety microfoam that clings to your upper lip as you take that first sip. Our cappuccinos are about balance. A comforting warmth, that subtle sweetness from the oat milk – it all combines to create an experience, not just a drink. At Coffee Run Co., nestled in the heart of Hamilton, we pride ourselves on sourcing the highest quality beans and crafting each drink with precision and passion. This recipe embodies that commitment. We'll guide you through every step, from dialing in your grinder to creating the silkiest oat milk foam you've ever seen. We even include our signature Brown Sugar Syrup recipe that takes it to the next level, trust us when we say you won't regret making the small leap from a standard cappuccino. Whether you're a seasoned barista or a home coffee enthusiast, we're confident that this guide will elevate your oat milk cappuccino game. So, grab your favorite mug, and let's get brewing!
Alright, let's talk brunch. Not just *any* brunch, but *the* brunch – the Merican Brunch Plate from Cannon Coffee Co. in Hamilton. This isn't your basic eggs-and-bacon deal; this is a symphony of flavors and textures, a culinary journey all on one plate. We're talking crispy samosas bursting with savory potato filling, smothered in a rich, decadent butter chicken poutine, and served with a side of our signature house-made naan. It's bold, it's comforting, and it's guaranteed to kickstart your day. At Cannon, we believe in crafting experiences, not just meals. Every component is made with love and intention. From the gentle sizzle of the samosas hitting the oil to the aromatic spices blooming in our butter chicken sauce, we engage all the senses. Forget the sad, lukewarm brunch buffets – this is about creating something special. This is a dish that tells a story, a fusion of cultures and flavors that somehow just *works*. And today, we're letting you in on all our secrets. We're going to build this masterpiece from the ground up, no shortcuts, no compromises. Get ready to roll up your sleeves, because we're about to embark on a culinary adventure that will transform your brunch game forever. This is more than just a recipe; it's a passport to brunch nirvana. So, are you ready to create some magic?
Welcome to the heart of Cafe Mirage, right here in Scarborough! Our latte isn't just a drink; it's an experience—a warm embrace on a chilly morning, a comforting pause in a busy day. We believe in crafting everything from scratch, pouring love into every step, from grinding the beans to frothing the milk to silken perfection. Here at Mirage, we draw inspiration from the vibrant energy of our neighborhood. The cafe buzzes with conversation, laughter, and the clinking of ceramic mugs. The air is thick with the rich, nutty aroma of freshly roasted Arabica beans, mingling with the sweet vanilla notes from our homemade syrup. It's a sensory symphony, and our latte is the star of the show. Forget those bland, lifeless lattes you find elsewhere. We're talking about a latte that dances on your tongue—a harmonious blend of bold espresso and velvety steamed milk, topped with a delicate microfoam that begs to be savored. And the best part? You can recreate this cafe experience in your own kitchen. We're going to break down every single step, from crafting our signature vanilla bean syrup to dialing in the perfect espresso extraction. It might seem daunting at first, but trust us, it's incredibly rewarding. We'll guide you through our process, sharing all our secrets and pro tips along the way. Get ready to transform your coffee routine from mundane to masterful. So, roll up your sleeves, fire up your espresso machine, and let's get brewing! We will create vanilla latte to remember.