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Façons thé Olympic Village in Montreal, the Jardin Tiki was a Canadian Chinese cuisine all-you-can-eat buffet. It was famous for its kitsch Polynesian decor, Tiki cocktails, and ponds with live turtles. It was also open all days long: perfect for those who don't take part in catholic celebrations.
Les Vivres (now Aux Vivres) was the first vegan restaurant in Montreal. Their famous végélox is a faux smoked salmon spread made with shredded carrots, parsil, dulse flakes, liquid smoke, lemon Juice and olive oil. They still serve végélox, but it's now full of garnishes and it costs 12.75$.
Growing up in the Netherlands we ate many traditional “mash-up” meals, but this recipe is one that ticks all the happy boxes for me! Translated to English it means “Farmer’s cabbage” or as one of my nieces says “Kale Mash”. A warm comfort on a chilly day while thinking about the beautiful Dutch countryside that I miss.
My happy meal is the Japanese zaru udon which is a simple summertime dish of icy cold udon noodles traditionally served on a bamboo sieve plate paired with dipping sauce. It is often served with tempura, but it is just as delicious on it's own! :)
Frozen Margarita is one of our go to cocktails. A long time ago we looked up a recipe which we liked very much. I made a screenshot of it and ended up sending hubs (who makes Margaritas for me 😍) every time he needed the recipe a message with the image of the recipe. Finally I got so tired of scrolling through my message thread or images that I decided to illustrate the recipe once and for all! Now he knows exactly where to look when he wants to make me a frozen Margarita! And you, too, if you like!
I decided to forgo the instruction for the salt rim on the glass, as I do not care for it. But if you want one, just rub the rim of your glass with lime juice and dip it into coarse salt, and voilá! Enjoy!
A very easy recipe yet very delicious Oyakodon, one of my favorite Japanese Food. Basically you can use any meat or garnish from your refrigerator and just put it in one pan, but soy sauce and mirin is the game changer! so make sure you have one in your kitchen :)
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