Where are you from? Where do you live currently?
I grew up on Vancouver Island in Port Alberni, then lived in Italy for a bit, back to the Island before settling in Vancouver, which is home... for now at least!
What inspires your cooking?
I think simply how I was raised; we had a big garden, meals were always made from scratch and we sat down as a family every night. Sundays we always had a big roast dinner my grandparents would come over, and when my sisters moved out, they would still come home for Sunday dinner. Now it's natural to use what's in season, and what I can find local; food doesn't have to be complicated - I love rustic meals pulled together with ingredients on hand and some good bread. Overall, feeding people and setting a table brings me joy.
There are also some amazing purveyors, local artisans and bloggers the city that inspire me daily. Any product I use / tag in my photos, companies or individuals I collaborate with, it's because I feel a common connection to them and truly appreciate what they do.
Favorite spot in the city?
Gastown will always have a soft place in my heart; it has my favourite coffee, cocktails, and food but I am starting to love the more quiet parts of the city. I love sitting on the patio, or going on a picnic - anything that requires eating al fresco and sipping on some wine in the sun.
Where can we find you online?
On Instagram, @jana_nixon.
When summer is finally here I am excited to cook with fresh, bright ingredients and eat al fresco; these dishes are simple, and full of early summer's best produce. Feel free to improvise with what you have on hand or can find at your local market.
Zucchini Noodle + Angel Hair Pasta with [quick] Vegan Rosé Suace
The ingredients for the sauce are ones I typically keep on hand one day in a pinch (when I didn't feel like making cashew cream) a threw them together and it worked better than I thought! The coconut taste is quite mild but makes it super creamy - it's great to whip up with what's on hand such as pasta, quinoa, mixed veggie + tofu.
- 2 Zucchini's spirlized
- Fresh angel hair pasta (homemade or found at Whole Foods)
- 1 pint of cherry tomatoes
- 1 can of tomato paste
- 1 can of full-fat coconut milk
- 2 tablespoons of sun dried tomato paste
- Nutritional yeast
- In a pot, mix the tomato paste, coconut milk, and sun dried tomato paste together. Add nutritional yeast and salt to taste / desired texture.
- Bring pot of salted water to a boil and cook pasta until al dente, let cool
- Toss strained zucchini noodles and pasta together using tongs with olive oil, cover with sauce and toss
- Topped with fresh tomatoes, basil and Italian parsley (black olives are great on to too)
Spring Peas with Herbs + Burrata Cheese
- 4 cups of arugula
- 8 oz Spring peas, cut in half
- Pea shoots
- Bunch of dil
- Bunch of mint
- Burrata Cheese
- Toss the greens with high quality olive oil, lemon juice from one lemon, and Maldon salt to taste
- Add the Burrata cheese on top and drizzle cheese with olive oil and sprinkle of salt
- When ready to serve, cut the Burrata and let the gooey centre run over the greens