Food trucks in London & a Goodah Gastro Truck review

My grade nine English teacher encouraged our entire class to attend a rally one day. I can't remember what it was for or if I was passionate about the cause, but I remember it made me feel great to get political and join a community to stand for something. Since then there aren't a ton of issues that I get too fired up about but one is FOOD TRUCKS!

Why, why, why do almost all other major Canadian cities have a bustling food truck culture, while our municipal powers continue to tell us no? Why do the brick-and-mortar restaurants get to decide that these trucks would harm their sales and therefore that they aren't allowed to be around? WHY?!

Luckily, London does have an operating food truck called Goodah Gastro Truck that says parked at 199 Queens St (near Clarence) which is totally legal. I believe it is also available for catering and special events, they just aren't allowed to up and drive to wherever they want... yet.

Myself, Calvin, Ollie, Koko & my gluten-free mom buzzed over for lunch the other day and had an amazing lunch.

The truck has a standing menu of delectable grilled cheese sandwiches as well as tomato & dill soup, apple slaw, brownies and drinks. Then they have a daily special that is sure to make your mouth water. (Check their Facebook for the specials.)

I ordered the Amour. It came with a side of soup which was packed with fresh dill flavour and that perfect tomato texture that lets you know the soup is made with fresh ingredients. A perfect pickle came with it as well. Then the sandwich... The outside of the bread was grilled perfection - hot, golden and buttery. Inside was ooey-gooey brie cheese - more than my $8's worth I'll say that. The creaminess of the cheese was perfectly balanced by fresh spinach, and a sweet raspberry-pepper jelly that offered perfect tang (as soon as it wasn't the temperature of pure, molten lava!) 

 

Calvin decided to try the daily special which was a Club - Roasted Turkey, Smoked Bacon, Tomato, Baby Spinach, Pesto Mayo, smothered with Cheddar and Jack then grilled between fresh Sourdough... Unreal!

He also had a side of the slaw and it was to die for! Super creamy and packed with tart apples. I wish I had snapped a photo before he devoured it.

The staff are warm and friendly - in fact, they made my mom up a special platter because she can't eat their bread (due to a gluten intolerance). If you happen to be gluten-free also, swing by and ask for Rose's GF Platter. It contained: fresh tomato, spinach, grilled veggies, turkey, a pickle, a side of slaw, balsamic drizzle, and 4 generous pieces of Brie cheese. She was in heaven. 

London's food culture NEEDS food trucks. Not only should you support the idea, and get on board for any online groups/campaigns/petitions that come up, but walk or drive out to GOODAH and buy a sandwich to support them today... you'll thank me later.

Non Toxic Bubble Bath

Oliver's cashing in on the Christmas love early.

Check out this awesome non toxic bubble bath he was just gifted.

He is a bubble bath addict, so he was pretty ecstatic to pull this from its wrapping. Like, even more so than his daily Lindor advent chocolate.
I'm happy because it's 100% natural, vegan, gluten-free, and totally kid-friendly so he can splash it in his eyes without a meltdown. 
It is a bubble bath but it actually cleanses so if the soap doesn't quite make it all over his precious (and highly active) skin, at least I feel like he's clean.
And. It. Smells. Like. Ice cream.
Not that Ollie cares this young but the ink is soy, the packaging is recycled (and recyclable) and the bubble bath itself is biodegradable and never tested on animals. 

I was pleasantly surprised by the ingredients list - no SLS (for a bubble bath? wow!) and most things were organic.
100% Pure is awesome - they use no synthetic chemicals, chemical preservatives, artificial fragrances or colours, harsh detergents, or other unhealthy toxins. They even offer make-up that's dyed using fruit. I love that. And their baby line is coming out soon. (Pretty please by January?!)

Until December 8th you can use the coupon code 100PURE1204 for 10% off your order. 

I am not affiliated with this company. This is my honest review.

Say hello to salted maple

Salted caramel has been overdone but - now - introducing its more Canadian, more sophisticated, all natural brother: salted maple.

Try this rich and decadent yet utterly easy recipe for a chocolate torte. It's 100% gluten free.


Preheat oven to 350.

Ingredients

• 6 ounces semisweet chocolate
• 1/2 cup butter
• 1/3 cup sugar
• 1/3 cup maple syrup
• 3 large eggs
• 1/2 cup cocoa
• 1/4 teaspoon salt

For Glaze:

• 2 ounces semisweet chocolate
• 1 1/2 T butter
• 1 1/2 teaspoon almond milk
• 1 1/2 teaspoons maple syrup
• 1/8 teaspoon maple extract

• Sea salt

 

Line the bottom of a 7 inch springform removable bottom pan with parchment paper and spray the paper.

1. Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
2. Add sugar, maple syrup and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.
3. Remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
4. Use a mesh hand sieve to sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth.
5. Pour batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry.
6. Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate.
7. To prepare the glaze, melt 2 ounces of chopped chocolate and 1 1/2 tablespoons ofbutter in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat. Add milk and maple syrup and extract and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake.
8. Pour all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake. Sprinkle with sea salt.
   
   

Dairy-Free Gluten-Free Coconut Cream Pie

Yield: One 9-inch pie.

Ingredients

Crust

• 1 box gluten-free ginger snap cookies
• Approximately 1/3 cup melted dairy-free margarine

Coconut Filling

• 2/3 cup sugar
• 2 1/2 tablespoons cornstarch
• 1 teaspoon salt
• 2 1/4 cups coconut milk
• 2 whole large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons dairy-free margarine
• 1 cup unsweetened coconut, lightly toasted

Directions

1. For crust, grind cookies finely and mix in melted margarine. Press into a high-sided 9-inch pie pan and chill until ready to fill.
2. For filling, stir sugar, cornstarch and salt together in a heavy-bottomed saucepot. Whisk in coconut milk, whole eggs and egg yolks. Heat custard on low heat, whisking constantly for 5 minutes. Increase heat to medium and continue whisking until custard thickens and becomes glossy, about 5 more minutes. Remove from heat and strain. Stir in vanilla, margarine and 1/2 the coconut and stir until margarine has melted. Pour immediately into chilled pie shell, let cool on the counter for 15 minutes, then chill completely.
3. Sprinkle remaining toasted coconut on top as garnish.