BRITISH COLUMBIA

Pacific Dogwood

  British Columbia

My best friend Alyana lives in the Vancouver area and she was a great resource for making these recipes. I went and visited her on the West Coast last year and had a blast taking in all that the Pacific had to offer. As much as I enjoy travelling in groups or with my family, I've begun to appreciate my independence, going and doing what I want - when I want! I couldn't believe the biodiversity of all the different plants in BC compared to Ontario. I loved our hikes, bike rides and exploring the marvelous natural beauty of BC. Picking wild salmon berries and huckleberries and eating them on the go was something I wasn't used to. Since Aly was in Scouts for many years and has experience and knowledge in different areas than me, it was awesome to hangout and learn from her expertise and wisdom. She is one of the most resourceful outdoorsy people I know!

Not going to lie, when I saw that Snapping Turtles are invasive in BC, I really contemplated not creating a recipe with them as the main ingredient even though they're a delicacy in some places. I've gained quite a liking for turtles in the past year since I worked with them at my placement at Scales Nature Park. I could never imagine killing one just for food, but to each their own.

• Himalayan Blackberry

Dessert Flatbread (Vegan)

2 cups flour

1 ½ tsp baking powder

1 tsp sea salt

2 tbsp olive oil

1 tbsp maple syrup

¾ cup cold water

2 tsp cinnamon

2 cups himalayan blackberries

1 cup salmon berries 

1 cup huckleberries

2 tbsp coconut oil

2 tbsp icing sugar

¼ cup sliced almonds

¼ cup shredded coconut

Mix flour, baking powder, salt and cinnamon in a bowl. Add olive oil and maple syrup. Mix in water little by little until dough is formed. Knead on a dusted surface and let sit for 20 minutes. Divide dough into 6 pieces and roll out thin and flat. In a pan, melt coconut oil and once hot, put in dough. Cook until golden brown on each side. In a pot, combine blackberries, salmon berries and huckleberries with an inch of water on high heat. Boil berries down until thick sauce forms and allow for chunks of berries to remain. Spread mixture evenly on flatbreads and sprinkle almonds, coconut and icing sugar on top. A delicious dessert!

• Burdock

Burdock Risotto (Vegan)

1 cup burdock root, washed and grated

1 ½ cups white rice

6 cups vegetable broth

3 tbsp olive oil

1 cup portobello mushrooms, thinly sliced

1 cup white mushrooms, thinly sliced

1 onion, sliced

½ cup green onion, chopped

Salt and black pepper to taste

In a pan on medium heat, add oil and onion and burdock root. Fry until onions are translucent and burdock is fully cooked. Stir in mushrooms and sauté until soft. Add rice to pan and stir until rice has turned golden. Dump in half a cup of veggie broth and stir until fully absorbed. Continue adding half cup by half cup until rice is cooked al denté. Ensure continual stirring as risotto will burn very easily. Once finished cooking, stir in green onion. Add salt and pepper to taste. Dig in!

• Common Snapping Turtle

Snapper Stir Fry 

2 cans coconut milk

2 peppers (green, red, orange or yellow), sliced thinly

1 large onion, diced

1 tbsp ginger, grated

4 cloves garlic, minced

3 tbsp curry paste

4 cups basmati rice, cooked

2 cups snapping turtle neck or back strap meat, cut into bite sized chunks

Shredded lettuce or mixed greens for serving

In a large pan, add olive oil and onion and sauté. Add garlic and ginger and cook until fragrant. Add turtle meat and fry on high heat until golden brown on each side. Dump in coconut milk and stir in curry paste. Once boiling, mix in peppers and let cook for 15-20 minutes. Serve on a bed of rice with shredded lettuce or mixed greens.

• Yellow Perch

Tastiest Perch (Pescatarian)

1 cup flour

1 tbsp onion powder

1 tbsp garlic powder

1 tsp cumin

1 tsp paprika

1 tsp dill

4 boneless skinless perch fillets

2 eggs, whisked

2 tbsp vegetable oil

Mix together all dry ingredients in a large bowl. Rinse fillets and dip into egg. Then dip into flour and seasoning mixture. In a frying pan, heat oil on medium until hot and then fry the fillets. Cook until golden brown on each side.

• Northern Pike

Fish Tacos (Pescatarian)

1 ½ lbs northern pike fillets

½ tsp cumin

½ tsp chili powder

½ tsp paprika

¼ tsp black pepper

2 tbsp olive oil

2 cups iceberg lettuce, shredded

2 avocados, sliced

2 tomatoes, diced

2 green onions, finely chopped

½ bunch fresh cilantro, finely chopped

1 cup cheddar cheese, grated

½ cup sour cream

½ cup salsa

2 limes, cut into wedges

12 soft corn tortillas

Cut fillets into small pieces and season with spices. Grease a baking sheet with olive oil. Cook fish in oven at 375℉ for 20 minutes. Once fish is cooked, divide evenly. Assemble tortillas with pike, lettuce, avocado, tomatoes, green onion, cilantro, cheese, sour cream, salsa and drizzle with lime juice. Can substitute soft tortillas for hard tortillas if desired. Eat up!

• Feral Pig

Bacon Hashbrown Casserole

1 kg bag hash browns

2 cups sour cream

1 can cream of mushroom soup

1 large onion, diced

3 green onions, finely chopped

2 cups cheddar cheese, grated

½ cup feral pig belly (bacon), chopped into small cubes

Salt and pepper to taste

In a pan, add pig chunks and cook through until golden brown. In a large bowl, mix together all ingredients and sprinkle salt and pepper on top. Spread mixture into glass baking pan and bake at  350℉ for 1 hour or until top is bubbly and golden brown. Add extra cheese on top if you desire melted goodness!