The Paisley Notebook

vegetable burger
Posted by | March 19, 2020
Recipe: Beyond Real Burger

Introducing the Beyond Real Burger (like what I did there?). My own made-from-scratch plant-based burger without all the nonsense. Put simply, it's nothing like Beyond Meat or meat-like substitutes -...

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Posted by | February 9, 2020
5 Places to Eat Cookies in Kelowna

Cookies. Enough said. You don’t even need a reason. That’s why I decided to put together a tiny guide of where to go to fulfil your inner cookie monster cravings...

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Posted by | February 8, 2020
Sweet Dreams: 6 delicious vegan treats

In the words of Julia Child, ‘if you’re afraid of butter, use cream’. Dairy has legitimately been a secret weapon in the world of cooking and baking for all things...

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Posted by | January 7, 2020
Meet the People Behind the Place

I’m all about social experiments. The Paisley Notebook was created to be one ever-changing experiment to get people thinking about where their food comes. More importantly, my project sheds light...

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Posted by | January 7, 2020
My Canadian Pantry Project

Hello. My name is Aman and I have a pantry problem. I’m obsessed with pantry items. After returning home from a 7.5-month edible adventure where I literally ate the world,...

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Posted by | January 7, 2020
A Naturally Constructed Feast

The Halifax Brewery Market made quite the impression on me. The bigger picture mindset was definitely clear-cut compared to Kelowna’s. They had paper bags lining their compost bins, recycling galore...

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Posted by | January 6, 2020
East Coast Wild Foods: An Urban Forage

With help from social media, I met Sarah and her business, East Coast Wild Foods – it was literally a likeminded follow for a likeminded follow. When I discovered she...

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Posted by | January 6, 2020
You and Me and a Bottle of Wine

A tale of two of Canada's wine growing regions. In the world of WSET wine education, Canada, as a growing region doesn’t feature, not even a line, zip. On paper,...

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Posted by | January 6, 2020
SOURCED at Sugar Moon Farm

It’s always the Chefs who take the spotlight when it comes to our local food scene, so I decided to flip that with my SOURCED pop up dinners. The Okanagan...

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Posted by | January 6, 2020
48-Hours in Tatamagouche

I believe that behind every craft ingredient is a story, an idea, a passion. That’s what my pop up dinner series, SOURCED, is all about. I want to show how...

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