No Recipe Required with Lesley Taylor

This is the final episode of Season 2. Thank you so much to all my listeners for sticking with me for the last 21 weeks! I'm taking a little break before planning and recording some new episodes for Season 3. In this episode I'm talking about the 47-day experiment I just concluded with being vegetarian. I gave up all meat, chicken and fish for Lent. I still ate dairy and eggs, but I'm not really a big egg eater to begin with. I'm sharing the good, the bad, the interesting and my overall impressions with vegetarian eating. Thanks again for listening, and Keep On Cooking!

This final episode of this series is a wrap-up on the 4 wines we tasted, plus a review of how well the wines held up after two days (you'll hear a little musical interlude to delineate the segments.) Yes, we both had LEFTOVER WINE!! When does that ever happen? Well, I can't always drink an entire bottle of wine myself in one evening, so I have to have a way of keeping it for 2-3 days. In the moment, neither Hilary nor I could come up with the name of the little pump thingy to suck the air out of the bottle, but I've now remembered that it's called "Vacu-Vin." It's inexpensive, and a great way to help make your wine last a little bit longer. We also talk about a few other options, from cheap to expensive, to save your wine for later. We also ramble on about BC vs. Ontario wines, a favourite blend of ours called "Meritage" (rhymes with "heritage") and how we are both going to try drinking some wines in the $9-12 range to see if we can find some new "cheap and cheerful" bottles. Cheers, everyone!

This is the continuation of my chat with Hilary talking about Merlot - this time from France, and I continue talking about Cabernet Sauvignon - this time from Chile. We hope you enjoy this episode and (spoiler alert!) there will also be a Part 3 where we ramble on some more about wine in general. If you want to taste along with us, here are the wines we selected: Chombart & Speck Cave Mystère Merlot 2018, Bordeaux, France [LCBO $19.95] Arboleda Cabernet Sauvignon 2018, Aconcagua Valley, Chile [LCBO $19.95] Stay tuned for Part 3 coming next week where we talk about how these wines tasted 3 days later!

In this first part of a two (or maybe three!) part series about our favourite subject - red wine - my dear friend and former podcast guest, Hilary, joins me for a taste and chat about two different grapes from four different regions. The wines we talk about in Part 1 are: Noble Vines Collection, 181 Merlot, Lodi, California $19.95 in Ontario at the LCBO (your prices may vary) Chateau Tanunda, Grand Barossa Cabernet Sauvignon, 2019, $22.95 in Ontario at the LCBO (your prices may vary) Be sure to tune in next week for our second wines: Hilary's Merlot and my Cabernet Sauvignon.

I was recently interviewed by my friend and fellow podcaster, Susie Miles (Cooking and Convos) for her podcast, and she graciously agreed to cross-post our conversation here, on my podcast. In this Bonus Episode, you'll learn a little (lot?) about me, my journey in cooking, my favourite things to cook, my favourite wines, and where I see my future in the food/wine and podcasting worlds. You can follow me on Instagram @noreciperequired.ca, or join my Facebook group, or if you'd like to contact me directly, you can e-mail me at cook@noreciperequired.ca. Thanks for listening!

Julie Gauthier is a Toronto-based entrepreneur who has a line of flavour-infused olive oils and balsamic vinegars. In this episode, we chat about our mutual philosophy of cooking without a recipe, how she rescues vegetables from the "good intentions drawer" of her fridge, and how to use her oils to create a simple and tasty pasta dish. This episode was an opportunity for me to highlight a woman-owned small business in the food industry and no money exchanged hands either way. We both just wanted to talk about our love of food, specifically her wonderful products. You can follow Julie on Instagram (@rustichella_) or check out her web page (rustichella.ca) You can also visit her booth at the Spring One Of A Kind Show at the Enercare Centre at Exhibition Place in Toronto. The show runs from March 30 to April 3. You can also find Julie's products at The Side Kitchen (Leslieville, east-end Toronto) and Artemesia Cheese and Fine Food in Flesherton, ON (S/W of Collingwood.)

Patrick Louis-Seize is a recent graduate of the sommelier program at Algonquin College in Ottawa. In this episode, we chat about the process of becoming a sommelier, how sommeliers (or product consultants) can help you find a wine that suits your taste and budget, as well as talking about some of our favourite varietals and regions. You can reach Pat at patrick.louisxvi@gmail.com At the end of the episode I mention three wines to try: Ken Forrester Old Vine Reserve Chenin Blanc 2020, $17.95 at LCBO Luis Cañas Crianza 2017, $19.95 at LCBO, Tempranillo Blend Domaine Fond Croze Confidence Côtes du Rhône 2019, $14.95 (on sale) at LCBO, which is a Grenache/Syrah blend

In this episode, I chat with professional chef and popular food blogger, Chef Dennis. We have a conversation about his background and experience in the restaurant industry, starting a culinary program at a girls' high school, and some tips on how to make restaurant-quality meals. Chef Dennis also gives me a challenge at the end to make clams or mussels, so I did that and shared my experience with that at the end of the episode. You can follow Chef Dennis on his blog Ask Chef Dennis, or on Instagram, (@chefdennistravels) and Twitter (@askchefdennis). And if you want to see the mussels I made, check out my Instagram page (@NoRecipeRequired.ca) or my Facebook Group (No Recipe Required Challenge.)

I'm giving the last word on plant-based eating to a Registered Dietician. Jennifer Buccino (Twitter: @JenniferBuccino and IG: @jenniferbuccino) has been practicing as a registered dietitian for over 20 years. Over this time she has held many exciting positions including working as a clinical dietitian and educator at SickKids, provincial project manager Dairy Farmers of Canada, instructor and curriculum developer at Ryerson University, National Lead, Member Experience and Regional Executive Director for Dietitians of Canada, and now Senior Manager of Volunteer engagement at Diabetes Canada. She has also supported many families in the Halton region in her former private practice BeanSprout nutrition. Jennifer is passionate about healthy living. She runs, bikes, swims and skis and occasionally does the odd recreational triathlon. Jennifer aims to raise her 2 kids to be curious eaters, develop a good attitude towards all foods, and experience the full enjoyment of the foods they eat and the activities they engage in.

My guest today is Stephanie Belding. Stephanie is a Montreal born, Toronto Based professional actor and personal trainer. Since becoming vegan in 2004, Stephanie's love of baking and cooking increased exponentially. Finding ways to modify and recreate favourite recipes and meals from a plant based perspective is a constant creative joy. Sharing good food and plant based eating ideas is a favourite past time. You can follow Stephanie in Instagram (@stephbelding) and Twitter (@stephbelding) and her full bio is on IMDB.

In this 2nd of 4 episodes on plant-based eating I chat with Tara G., who has been vegan for 10 years and vegetarian for even longer than that. She shares her expertise and recipes on how to make plant-based eating tasty and satisfying for vegans and non-vegans alike. You can follow Tara on Instagram @_madebymads for her recipes. Here are a few that we mentioned in the episode: Tofu Ricotta: 14 oz. firm tofu, 3 cloves garlic (finely minced), juice of 1/2 small lemon, 2 tablespoons olive oil, 2 tablespoons nutritional yeast, 1/2 tablespoon miso paste, 1–2 teaspoons dried basil, oregano, parsley or Italian seasoning (optional), Salt & pepper, to taste (I also put in some grated nutmeg, because I put that in my ricotta when I make lasagna.) Drain any excess liquid out from the tofu (but do not press). Break the tofu up into small pieces with your hands and add it to a food processor. Add all of the remaining ingredients and process until smooth and creamy, stopping to scrape the sides of the food processor as needed. Cashew creme Sauce: 1 cup raw cashews soaked in hot water, 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, juice of 1/2 lemon (or 2 tsp apple cider vinegar,) 2 Tbsp nutritional yeast. Blend in a high-speed blender until smooth. Add more water if you want a thinner sauce. Potato/Carrot/Onion cheez sauce: 3 small potatoes (chopped), 1 medium carrot (chopped), 1/4 onion (chopped), 1/4 cup canned jalapenos, 1/4 cup raw cashews, juice 1/2 lemon, 1 tsp salt, 1 tbsp apple cider vinegar, 1/4 tsp cayenne (optional), 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 cup nutritional yeast, 1 cup water. In a saucepan bring 1 cup of water to a boil and add in your potatoes, carrot, onion and garlic. Reduce heat to a simmer, cover and cook 10 minutes or until soft. You can also throw these ingredients into your instant pot on sealed, high pressure for 10 minutes and release it when its done. Add your cooked veggies and water into a high speed blender. Then add in the rest of your ingredients. Blend on high for 1 minute. Place in a sealed container (i use a mason jar) in the fridge and it will be good for up to a week. Salted chocolate creme tart (click the link)

The focus of the next four episodes of the podcast is about how to move toward eating a plant-based diet, how to make the switch in a healthy way, and how to make plant-based foods taste good for the whole family. The reasons WHY people eat this way are vast: health, ethical, environmental, allergies, sensitivities, and even financial reasons. But the goal of these discussions is not to preach to anyone about “why” or make any health claims; it's to support people who have made (or are considering making) the change to a fully or partially plant-based diet. My first guest is Tara Postnikoff, a registered nutritionist, personal trainer and triathlon coach in Toronto. We talk about the nutritional considerations of incorporating more plant-based items into your diet, with a focus on the need of recreational athletes. You can follow Tara in the following places: Instagram: @healtoronto Facebook: Healthy Eating Active Living Website: HEAL-nutrition.com

This week, my guest is Mike Wilner (@Wilnerness on Twitter) a baseball writer for the Toronto Star, host of the weekly Deep Left Field Podcast (@DeepLFPodcast on Twitter,) and former Blue Jays play-by-play broadcaster. Mike and I talk about what it's like to eat on the road as a member of the media, traveling with the team, how the ballplayers eat, and why he (and I) like to check out grocery stores when we travel.

In this episode I chat with my friend and fellow podcaster Carolyn Hillier - aka Chilly Bakes - about how to bake without gluten. You can follow her on Instagram @ChillyBakesGF and her podcast is on all the platforms as "Chilly Bakes Gluten Free." I also mentioned that I had a recipe for gluten free chocolate cake that's made with quinoa! It's not quinoa flour, but actual cooked quinoa! I basically followed the recipe found here (but I didn't make their frosting): https://barefeetinthekitchen.com/unforgettable-chocolate-quinoa-cake-recipe/ You can sub out melted margarine or coconut oil for the butter, and you can use any non-dairy milk, but since there are 4 eggs in this recipe, I don't know if an egg substitute would work. Maybe give it a try and let me know! Enjoy!

In this episode I speak with David Antsis, the owner/operator of County Casual Tours in Prince Edward County, Ontario. He tells us about his favourite spots for drinks and food in The County. We even have a Zoom bomb from a mutual friend of ours (who was also a previous co-host on this podcast.) We talked about so many different locations for wine, beer and cider, and even a couple of restaurants! I hope I was able to capture them all here: Wineries: · Sugarbush · Half Moon Bay · Stanners · Karlo Estates · Traynor Family Vineyards · Lighthall Vineyard Breweries / Cideries: · Gillingham · Slake · Stock & Row Restaurants: · Bocado (PIcton) · Bermuda (Bloomfield) · JK Fries (Hillier) Non-County Wine & Beer: · High Park Brewery (Toronto) · Lost Craft Brewery (Toronto) · WineOnline.ca · Quinta do Convento (Douro, Portugal)

Cheryl Appleton, President of STRAGENTIUM consulting agency is an insightful, entrepreneurial leader, with direct manufacturing experience, sales development expertise, and a reputation for creating client solutions that actually work. Cheryl is the glue that helps the stars align and be uplifted in Canadian Women In Food (CWIF). CWIF was founded in 2014, as a national association to help amplify the voices of female food entrepreneurs and to promote a more inclusive space for all women in food. Their Members are female founders of food businesses, and women employed in professional food industry positions. You can follow them on all the social media platforms @Canadian_Women_In_Food

Another solo holiday episode of the podcast. I'll likely be spending New Year's Eve alone, so I thought another solo episode of the podcast was appropriate. In this episode I talk about what my food/cooking "resolutions" are for 2022, what I'm planning on cooking for myself on NY Eve, and a suggestion for a sparking wine other than Champagne to celebrate with. Hope you enjoy it! Happy New Year!

For the first time, I'm having a solo episode to talk about some of the holiday recipes from my past. It's a collection of things from a variety of different family members - my mum, my granny, my grandpa, and even my cousin's Jewish mother in law! If you want any of these recipes in detail, please reach out to me on Instagram @noreciperequired.ca or by e-mail at cook@noreciperequired.ca. Merry Christmas and Happy Holidays!

In this episode, cooking enthusiast and fellow podcaster, Susie Miles and I talk about how holiday traditions are different - and similar - north and south of the border. Just in time for Christmas, we talk about our favourite/favorite (see what I did there??) holiday foods.

This week I'm speaking with Jan Caruana – otherwise known as @Twolittlesandwiches on Instagram. Jan is also an accomplished actor, comedian, improv artist and writer. We talk about some of her no recipe required recipes, what got her started cooking, viral TikTok food trends, and her super popular monthly newsletter. So, without further ado, let's get cooking with Jan!

Jay was a contestant on Season 3 of the Great Canadian Baking Show - I think this season is available on Netflix. There's even a surprise cameo in this episode by one of the co-hosts of Season 3, Carolyn Taylor (spoiler alert: she's my sister!) We go deep into nerd territory about all things baking, how he got started, his time on the show, tips he has for new bakers, and he gives us a challenge at the end for something to bake. When you make it, please tag me in your post! You can follow Jay @Zen_of_baking on Instagram.

Check out what's in store for Season 2, including a name change for the podcast! New episodes coming later this fall!

This is part 2 of the conversation Hil and I had with my sister, Carolyn Taylor, about County Wine. Here are the links to the wineries we talked about in this episode: Waupoos Estates Winery https://www.waupooswinery.com/ @waupoosestateswinery Half Moon Bay Winery https://www.facebook.com/Half-Moon-Bay-Winery-100273546732026/ Lighthall Vineyards https://www.lighthallvineyards.com/ @lighthallvineyards County Casual Tours https://www.countycasualtours.com/ @countycasualtour

This is the first of a two-part discussion that Hilary and I had with my sister, Carolyn Taylor, Co-creator, Producer, Writer and Actor, best known for Baroness Von Sketch Show on CBC. Carolyn is a part-time resident of The County, so I asked her on to talk about some of her favourite wines from the region. In this episode, we tasted: Traynor Family Vineyard, 5th Element, White wine, 12.5% alcohol, $55 [A non-vintage, skin fermented, field blend of Chardonnay and Sauvignon Blanc] https://traynorvineyard.com/ Rosehall Run, 2019 Small Lots Chardonnay Musqué, 12.5% alcohol, $25 https://www.rosehallrun.com/ Karlo Estates 2018 Property Grown Marquette, 13% alcohol (not currently available) https://www.karloestates.com/ Karlo Estates 2018 Three Witches, 12.5% alcohol, $22 (blend of Sauvignon Blanc, Sémillon and Gewurztraminer

This is our 5th and final (for now) bonus episode on wine, and the third one on the topic of splurge worthy wines. As usual, we went on lots of tangents along the way, so we hope you enjoy it! Here are the wines we talked about: Lush Sparking Wine (Two Sisters, Niagara, ON) $53 County Cremant (Grange Winery, Prince Edward County, ON) $37 Henri Bourgeois Les Baronnes Sancerre (Loire, FR) $31 Hidden Bench Fume Blanc (Niagara, ON) $35 Three Sisters Tempranillo (Naramata Bench, BC) $30 Beronia Viñas Viejas 2017 (Rioja, ESP) $25 Maetierra Dominum QP 2009 (Tempranillo blend, Rioja, ESP) $62 Château Villa Bel Air (Graves, Bordeaux, FR) $30 (through Gargoyle wine club)

This is part 2 of my conversation with Hil (@Hilspeth on Twitter) about our favourite splurge worthy wines. The ones we talked about were: Morgan Pinot Noir (Santa Lucia Highlands, CA) ~$65USD (not available at LCBO) The Holy Trinity (GSM Blend, Grant Burge, Barossa Valley, AUS) ~$35 - sometimes available at the LCBO Painted Rock Red Icon (Penticton, BC) $60 (buy in BC or through the vineyard) Black Hills Nota Bene (Bordeaux-style blend, Osoyoos, BC) $65 (buy in BC or through the vineyard) Ridge Lytton Springs Zinfandel (Dry Creek Valley, CA) ~$80, sometimes available at LCBO (but not currently) Ridge Three Valleys (Red Blend, Sonoma County, CA) $50 available through Vivino Predator Zinfandel (Rutherford, CA) ~$25 (not available at LCBO)

This is the first part of my conversation with Hilary (@hilspeth on Twitter) about our favourite "Splurge worthy" wines. I had to break this one into several episodes because we just kept going on and on about our favourite expensive wines! Here are the wines we mentioned in the episode: Chalk Hill Cabernet Sauvignon (Sonoma, California) - not currently available at the LCBO Silver Oak Cabernet Sauvignon (Alexander Valley, California) $120.95 - recently released at the LCBO Far Niente Cabernet Sauvignon (Oakville Bench, Napa, California) $200 (out of stock at LCBO) Caymus Vineyards Cabernet Sauvignon (Rutherford, Napa, California) $108.95 - limited quantities at LCBO Sbragia Family Vineyard Cabernet Sauvignon (Dry Creek Valley, Sonoma, California) - not available at LCBO Sanford Pinot Noir (Santa Rita, CA) - rarely available at LCBO, usually around $45 Meiomi Pinot Noir (California) $22.95 at LCBO Belle Glos Clark & Telephone Pinot Noir 2018 Pinot Noir (California) $59.95

This is part 2 of my conversation with Hilary (@hilspeth on Twitter) about our favourite "cheap and cheerful" wines, which are available at the LCBO for less than $20. Sa Solin Valpolicella Ripasso (Italy, Vintages) $19.95 The Hare Wine Company, Jack Rabbit Special Blend Baco Noir (Niagara) $19.95 Enzo Vincenzo Valpolicella Ripasso (Italy) $16.40 (currently on sale for $14.40) Jupiter, Cotes du Rhone (France, Vintages) $17.

This was a totally random and "off piste" discussion to record for the podcast! I was just looking for something different to talk about and my friend Hilary (@Hilspeth on Twitter) and I decided to just chat about something we both love - WINE! For this first bonus episode, we're talking about Cheap & Cheerful selections that retail for less than $20. Here are the wines we selected: White Haven Sauvignon Blanc (Marlborough, NZ) $19.95 The Ned Sauvignon Blanc (Marlborough, NZ) $16.95 (currently on sale at the LCBO for $13.95) Balbás Barrica 5 Tempranillo 2015 (Ribera de Duero, Spain) $15.95 Beronia Elaboración Especial Tempranillo (Rioja, Spain) $16.95

In this episode, Mike and I talk about sous-vide cooking, how a mystery cupboard got him back into baking, and picky eaters (it seems all my guests have thoughts on being a picky eater or having a picky eater in their lives.) We do a bit of a different approach as Mike requested ahead of time that I give him a recipe for a fish dish (the only thing he needed to buy was the fish!) We used a recipe from my Culinary Arts I program (1998) called Sole Bonne Femme (though you can make it with any mild white fish.) Hope you enjoy this episode... I'm going to take a bit of a break after this one, so stay tuned for future episodes in a few weeks' time. In the meantime, Keep on cooking!

My friend and former colleague, Karen Denega, is is a self-empowerment expert who helps people elevate their lives so they can thrive more and be happier. For over a decade, her online 1-on-1 Insight sessions and Webinars have been providing people with the insights, techniques and tools that accelerate their personal results. If you want Karen to help you to awaken your true potential, power, purpose and possibilities through her unique insights and support, go to UnlockYourPeakPotential.com to book your session today. Follow Karen on Twitter or Instagram @KarenDenega to be the first to hear as she releases new books, recordings and resources to help you take your life to the next level. Aside from the usual food-related topics, Karen and I talk about better things to make with quinoa than salad, and I have her make Chicken Paillard with a lemon Dijon sauce. Check out my Instagram page for details.

This episode was recorded live and in person with my dear friend, Leo Troy. Leo is a musician, runner and lover of food! We talk about all of those things and have a few laughs (and glasses of wine) along the way. In the end, we made a one-pan rice dish (sort of like Spanish paella) with onions, garlic, mushrooms, tomatoes and canned salmon. You can follow Lunchbox Social on Instagram at: @Lunchbox_social. Their songs are available on Spotify, Apple Music, etc. and you can watch their videos on Leo's YouTube channel (type Leo Troy in the search bar). The song at the end of this episode is called Gone Away. You can watch the video here: https://youtu.be/Tirk_UGlgO0 (note: I recorded the opening scenes of the video!)

In this episode, my friend and coach Mike Howard (@LeanMinded) talk about fitness, fat loss and fond memories of Costa Rica. After (virtually) looking through Mike's fridge and cupboard, I coached him through the process to make a crustless quiche with all the veggies he already had on hand. You can follow Mike here: Facebook/LeanMinded Instagram @LeanMinded Twitter @Lean_Minded

In this episode I'm talking with my friend, Tim, who is a stained glass artist. We chat about his work, our mutual love of (and obsession with) sourdough bread, how to cook (and not cook) chicken, and a really ingenious way of cooking corn on the cob! You can follow Tim @Timmar1771 on Instagram to see his stained glass - as well as the corn on the cob trick!

Today's episode is with my friend, Denise, whom I've known for about 10 years. She's married with 3 kids and works full time, so she's got lots going on every day! We talk about farm boxes, how to cook for different tastes (and how she manages everyone's preferences), lots and lots of root veggies and how she can combine them with the chicken she has on hand into a hearty and tasty stew! You can follow Denise on Instagram @Luckymama.ca.

In this episode I'm chatting with Tara, owner of Healthy Eating Active Living (HEAL) who is a Sports Nutritionist, Personal Trainer and Triathlon Coach. We talk about cooking (and grocery shopping) during the pandemic, veggies, Instant Pots, freezing things, eating out and food delivery - but more importantly, we came up with a tasty meal with the ingredients she already had in the fridge! Check out my Instagram post for photos and a recipe recap.

Kodee is a dear friend whom I've known her whole life. She's a former top-level collegiate athlete who played for the University of Wisconsin Badgers Soccer Team. You can find Kodee on Instagram and Twitter @kodeew. The recipe we made was with leftover ingredients from her fridge including: potatoes, onions, broccoli. Boursin cheese and milk.

In this episode, I'm talking with my sister, Carolyn Taylor. Carolyn is best known as the star, writer and producer of Baroness Von Sketch Show as well as the co-host of Season 3 of The Great Canadian Baking Show, both on CBC. Go to my Instagram page @CookingOutsideTheBox for photos of the finished recipe and a full description and ingredients list.

Just a quick overview of what to expect on upcoming episodes of this podcast. I'm going to help you learn how to cook without a recipe with whatever ingredients you have on hand!