LaurenMote.com

Kir – nothing tastes quite like it. It’s simple, elegant, palate-cleansing and the cassis makes the drink. That juicy, viscous peppery “bite” to the liqueur is the quintessential characteristic associated with this cocktail. So here’s what I did – I changed the cassis. This cocktail is an adaptation of the classic black currant cassis and [...]

Originally published on The Vegan Project Website I may not be a raw-vegan anymore, but it’s important to note that my life is 70% vegan. I still create innovative dishes all the time. What I noticed from my time spent during specific diets like raw and vegan was that I was anxious to create, and [...]

by Lauren Mote This is a two-part recipe that incorporates some interesting ingredients, adapted from an old-school Jerry Thomas “California Milk Punch” recipe, accompanied by a little food-science-y side dish using the leftovers from punch production. Phew. So… we begin. Don’t be frightened by Lauren Mote’s use of vodka, this is for a cocktail competition [...]

by Lauren Mote & Jonathan Chovancek This was one of the coolest things I’ve created. With the help of a brilliant coconut marshmallow recipe from Jonathan, I manipulated the ingredients to satisfy the flavour profile I wanted. These marshmallows are super fragrant, soft in texture, an essence of tea and violets, and a long absinthe [...]

Although the posting to reflect on the entire experience of the competition itself, here is the recipe for my cocktail, the Nolet Pratt, which won second place on Tuesday night in the National Barchef Competition. The Nolet Pratt cocktail was inspired by the deconstructed tasting note for the entire Dutch region. As the cocktail itself [...]

My previous post on Almonds & Orgeat suggested that boozy cocktails and protein replacements were the ideal ways to consume almonds in this world. Not the case. I just made the most delicious Horchata, that we will be consuming tomorrow at The Cocktail Kitchen Series (if you haven’t already bought your ticket, do so by [...]

Did you ever have a Mai-Tai and think, “holy shit, this is the best drink I’ve ever had….” well, you’d only think that if you’re into well-made “tiki” cocktails most likely, but there’s that distinguishable flavour in the glass that will always make the cocktail impossible to duplicate on the same thirst-quenching level if you [...]

This crazy pesto I made, that is completely raw, and completely vegan was used as a spread, a sauce, a dressing, hair gel and face mask (the last two are optional..). Ha. As usual, no measurements, just giv’er ’til it feels good: fresh basil fresh kale (remove spines) hemp seeds pumpkins seeds sunflower seeds garlic [...]

I had to fight to get on CityTV’s Breakfast Television, not because I suck, but they aren’t really interested in “cocktails” and booze – one of those things I suppose they’d like to avoid promoting at 7:00am, which makes tons of sense. So, when I pitched the idea of non-alcoholic “awesomeness” to celebrate summer, like [...]

And who says you can’t really fall in love with food “sans viande”? Well a little world travel in your kitchen is a cool place to start… Though how do we get “kitchen inspiration”? Personally, I get a little bizarre in supermarkets, and that’s how my inspiration starts. I personify products like meat and vegetables, [...]