Candied Indian-style Pecans and Smoky Roasted Filburts

So I was feeling pretty guilty about not posting a recipe yesterday. I made a promise of posting every couple of days, but I ended up going out for pizza last night with my roommates David and Georgie who arrived home quite late from the College with visions of pesto and goat cheese covered thin crust pizza. And beer. Outstanding beer. I will probably mention this often on this blog, but the local brewery in Whitehorse, Yukon Brewing, is f-cking amazing. I'm currently on beer numero tres, and it is shaping up to be a splendid end to what turned into a hellishly busy week at work.

Anyway, I like nuts. Shut up. Nuts and beer go hand-in-hand. It's an age old tradition that taverns and pubs across the world have embraced for, what I have at least conjured in my mind to be, centuries. With guilt still lingering over me, and a number of beers left to go, I thought that making and then posting two recipes would be appropriate for the evening, even though technically, they have the same directions. One is an old standby that I really love, and have adjusted over time to have more of a sweet, Indian flair. The other came to me in the grocery store, and it ended up being fantastic so I thought I would pass it on. Hopefully, you too will enjoy my nuts. I know I do.

A quick note before I jump into the recipes. These recipes are gluten/dairy free, obviously high in protein and suitable for the glycemic-minded. As is, they are not vegan (they contain egg), but making them vegan is pretty simple. There are a number of vegan egg substitutes, but for a recipe like this, I would look at using flax meal and water as a substitute. 1 egg is equal to about 1 tbsp of flax meal combined with 3 tbsp of water. The flax is quite nutty, and will be a nice substitute in this recipe. I have never seen flax meal up north, but I have seen flax seeds at most grocers. As long as you have a grinder, or mortar and pestle, it will be a snap.

Candied Indian-style Pecans

2 cups raw pecans

1 egg white

2 tbsp agave nectar

1 1/2 tsp cinnamon

1 1/2 tsp chili powder

1/2 tsp fine white pepper

optional - 1/2 tsp amchur (you will not find this spice in the north. I brought it up from Calgary. Airport security looked concerned that it might be narcotic in nature. I will be posting later this weekend about how to get good quality spices brought up to you in remote communities. Also, 1/2 - 1 tsp of Garam Masala might also go nicely, though I haven't tried it).


Smoky Roasted Filburts
2 cups raw filburts (or hazelnuts, or for the Germans out there... haselnuss. Mmm... haselnuss)
1 egg white
1 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp sea salt
1/2 tsp fine white pepper


1. Lightly whisk the wet ingredients together in a small bowl.

2. Add the nuts to the egg mixture, and stir until the nuts are well coated and little liquid remains in the bottom of the bowl.

3. Add the remaining ingredients, and mix until the nuts are well coated in the spice mix.

4. Spread onto parchment paper-covered baking sheets. Avoid spreading excess liquid, which will burn on the parchment quite quickly (this is based on experience, it is not a good time). Bake for 12-15 minutes at 300 degrees, until the nuts and coating are dry and your house smells like a subcontinental Christmas miracle.


After a long week, and a nice ski after work, I am about ready to crack another beer and relax. Have a great weekend, everyone! Enjoy the snow (if you're lucky enough to have it)!

Wild Mushroom and Rice Soup with Smoked Paprika

So, it's snowing. Not that I'm complaining, I love the snow and would never wish it away. My world is skiing, and one of the best parts about living in the Yukon is the amazing terrain and typically crazy snow with extra long seasons. However, with the snow comes the cold, and in my office (which, I should note has just been stripped of our space-heaters so that we can be greener) that means that the windows freeze over and we all end up sitting around in our winter coats, pausing from using the keyboard so we can stick our hands in our crotches to prevent frostbite. I digress.

I've been dreaming of soup all day long, knowing that when I get home, it will be just as cold. David doesn't let anyone in the house turn on the heat until -20 celsius. When I did come home, I was overjoyed to find oyster mushrooms sitting on the counter. SERIOUSLY!? OYSTER MUSHROOMS!? This doesn't happen. Ever. This is a huge deal and I'm so freaking excited about it. Once I post this entry, I'll be tucked under a blanket watching Glee (and probably crying about it) with fond memories of the mushroom soup that is sitting in my tummy.

Just a couple of pre-recipe notes. This soup is vegan and gluten free (just make sure that the rice doesn't have gluten added if you have gluten restrictions. But really, you already know that and are telling me to shut up). Also, smoked paprika is my new favourite spice, especially for hearty soups. A little goes a long way though, so don't go overboard if you are adding extra. That's it. Go nuts!


Wild Mushroom and Rice Soup with Smoked Paprika
1/2 cup dry wild rice (or brown rice)
2 tsp extra virgin olive oil
1 clove organic garlic - finely chopped
1 medium red onion - chopped
1 1/2 cups oyster mushrooms - chopped
1/4 tsp sea salt
1/4 tsp mixed grain pepper
4 cups organic vegetable broth
2 cups water
1/4 tsp smoked paprika
1 tsp fresh thyme
1/2 tsp tarragon
1 1/2 cups kale - stems removed and chopped
1/2 zucchini - finely sliced


1. Begin cooking rice. Wild and brown rice should take 35-50 minutes, depending on the brand, so it is good to get started on this early.

2. Heat oil in a deep pot (or soup cauldron, if you will), and sauté garlic and onion for 5 minutes on low-medium heat, until onions become transparent.

3. Add oyster mushrooms, salt and pepper and continue to sauté for 5-8 minutes, until mushrooms begin to brown.

4. Add organic vegetable broth, water, smoked paprika, thyme and tarragon to pot, and bring to a boil.

5. Reduce to a simmer for 20 minutes.

6. After 20 minutes, add kale and zucchini and continue to simmer for 10 minutes.

7. Add rice, and stir.

8. There are no more steps.


The chances of northerners finding oyster mushrooms are about as good as Paris Hilton solving a sudoku puzzle (without looking at the answer on the back of the book). We really lucked out. They were a surprise that came in our organic vegetable order from a great local business here called Alpine Bakery (thanks, Chandelle!!). What is easy to find up here are Cremini mushrooms, which are a nice substitute, though will provide a fairly different flavour. If by some miracle you find Shitake mushrooms, those will work nicely too.

A tip for those with gluten issues - slicing up zucchini very finely along the entire length of the zucchini is a wicked substitute for noodles in pasta, and if you chop them up smaller, in soup.

Flourless Chocolate Brownies with Peanut Butter Frosting

I figured that for my inaugural recipe posting, I should really be going all out. Not in an Octa-mom kind of way. More like those kids on Glee when they get their hands on a song by Journey. Like, if food could make jazz-hands. I decided to go ahead and make a batch of one of my favourite desserts - Flourless Chocolate Brownies. I can't even really remember where the original recipe came from, but I've adapted it over time to be lighter and nuttier. They are suitable for people with gluten and dairy restrictions, and if eaten without the icing, have a low glycemic-index. As far as chocolate-based desserts go, it doesn't get a lot healthier than this. Trust.

You can tell the power of a recipe by what happens immediately following it's execution. In the case of the batch I made tonight, I had people show up at my house unexpectedly. Bitches ate all my brownies. I have a few more that I managed to sneak into hiding before they were completely decimated. You see? Power.


Flourless Chocolate Brownies
2 cups almond butter (Hazelnut butter is a nice substitute too)
3 eggs
3/4 cup raw agave syrup
1 tbsp vanilla
3/4 cup cocoa powder (organic or raw works best. If you can find organic Dutch cocoa, you win)
1/2 tsp salt
1 tsp baking soda
1 cup chopped pecans


1. Mix together the almond butter, eggs, and agave nectar and vanilla until well blended. Do it by hand. It's good for you.

2. Add the remaining ingredients, and mix well.

3. Spread the batter into a greased 9"x13" pyrex or glass baking dish.

4. Bake at 325 degrees for 30-35 minutes. The toothpick test is a good gauge for when it should come out.

5. Let cool. No touch.


Peanut Butter Icing
1/4 cup margarine (if you're not vegan or non-dairy, butter is phenomenal)
1/2 cup organic peanut butter
1 cup icing sugar
1/8 tsp salt
1/4 cup soy milk


1. Combine margarine/butter and peanut butter. Blend with an electric mixer until fluffy and awesome.

2. Add 1/4 cup of icing sugar, and continue to blend until firm.

3. Add salt, milk, and remainder of icing sugar. Blend until light and airy.

4. Spread on cooled (!!!) brownies.



I won't lie, some of the ingredients can be a pain in the ass to find in Whitehorse. Even worse in smaller northern communities. I did however find everything here, including the raw agave nectar (Real Canadian Superstore) and raw organic cocoa (at an independent grocer). Keep in mind, though, that a number of specialty stores from the south will ship, often free of shipping costs, for orders over a certain dollar value. Plan ahead, try and organize a group order, and you shouldn't face too many issues.

'Hello and Welcome' and all that good stuff

Good evening, and welcome to Subarctic Vegetarianism, your one-stop-shop for all of your northern, dietary-restricted needs. We also proudly provide malbec-fueled emotional drivel and discussion of hairy-chested celebrities in compromising situations. Trust me, you're in for a treat.

Hi, I'm Mike, creator or Subarctic Vegetarianism. I'm thrilled to be making a space to share good, healthy, vegetarian recipes, tips on vegetarian living in the land 'North of 60', and with a little luck, land a movie about my life where I am portrayed by Jamie Bamber of Battlestar Galactica (stay away, Meryl Streep). It may, at times, also serve as a space for me to discuss the many joys and woes of life in the Yukon. The ups and downs. Trials and tribulations. While the Yukon is amazing about 98% of the time, having only been here for a year and a half, there is still quite a bit to get used to.

Perhaps a brief introduction is in order. As I said, I have been living in Whitehorse, Yukon, in northern Canada with my boyfriend, David, for about a year and a half. I have an awesome dog (Donjek - see below for the awesomeness), an equally awesome cat (Evil), and a great job doing what I love. Win. I am by no means professionally trained to make food, though do have a deep love for cooking that has, at some points, gotten me through my day. Particularly if I'm cooking with wine. I believe in wholesome, home-cooked meals using organic, sustainable products as often as possible. I believe in sitting down as a family to share a meal (David - I'm looking at you).

While all of my recipes will be vegetarian, I will do my best to throw in a lot of recipes that are acceptable for vegans, diabetics, or for people who require food to be gluten/dairy/yeast-free. I'm so thoughtful. Though, in all seriousness, I do understand how frustrating it can be to live with substantial dietary-restrictions in a location that isn't always able to cater to your needs. Please, if you are searching for some advice, don't hesitate to ask me and I will do my best to give (or find) you the answers you need. Expect a new recipe every couple of days or so. Let me know if you have requests.

I guess that about covers it. I hope you're as excited as I am. I'm also hopped up on brownies (recipe to follow) so it may just be the disaccharides. In any case, I bid you adieu. 

Mike