Life Food

In this March 1, 2017, photo, chef Miguel Navarro inspects a Le Bleu hamburger, made with caramelized onions and blue cheese on top of portobello mushroom and lettuce, at the Atlas Meat-Free Delicatessen in Miami. When Ryan Bauhaus first started experimenting with faux meats, he fixated on recreating that subtle blood taste, settling on a tomato paste blend to mimic the acidic, iron flavor. The fatty part of meat was also not to be forgotten. Bauhaus boiled down mushrooms until he got the desired gelatinous, rubbery fat found on the back of a roast. (AP Photo/Alan Diaz)

Plant butchers use classic techniques on veggies

MIAMI — When Ryan Bauhaus first experimented with faux meats, he fixated on recreating that taste of blood, settling on a tomato paste blend to mimic the acidic, iron flavour. For the fat, Bauhaus boiled down mushrooms until he got the desired texture similar to the fat cap on a roast.

Food Network star and Eat St. host James Cunningham. (Handout)

Grilled cheese greatness

We're giving you ample notice that National Grilled Cheese Day is coming up next Wednesday, April 12 - a day to celebrate this humble fare whose history dates back to the early 1900s, later becoming part of the menu on many a WWII navy ship, where slices of cheese were smacked between bread and grilled into ooey-gooey goodness.

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Make it with mushrooms!

Lately, I've been into the 'shrooms. In salads, pastas, soups, even chili, where typically mushrooms are the last guest invited to the dance. My favourite go-to comfort dish is a creamy mushroom risotto with arborio rice. Yum.