Vegetarian Rainbow Wraps with Home-Made HOISIN SAUCE

This is a dinner favourite for Yale.

When I was dating Gordy, (many, many and many years ago) -  he introduced me to the Rainbow Chopped in Crystal Fold from the Pink Pearl Chinese Restaurant that was then located on Avenue Road.  It started with a plate of crisp iceberg lettuce, a big spoonful of hoisin and then an even bigger spoonful of filling, folded together and eaten with your hands.  It was all about the crunch of the lettuce, the sweetness of the sauce and the savoury filling.  Once you have eaten this tasty mess its hard to forget.  So when my friend Karen from Nutrilicious shared her recipe with me I knew that this would pass the test with Gordy and the rest of my family.

You might be thinking...why make your own Hoisin Sauce when it is so easy to buy at the supermarket?  For me its all about the sugar, well actually NO REFINED SUGAR in my sauce. Read the ingredients on the bottle of hoisin sauce in your fridge and I am sure the first ingredient is sugar, and lots of it. My recipe is sweetened with molasses or honey and thickened with peanut or almond butter. You may want to double the recipe as it keeps well in the fridge and is delicious as a dipping sauce too.

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Vegetarian Rainbow Wraps with Home-Made Hoisin Sauce
Recipe Adapted from Nutrilicious
Serves: 3 to 4

Ingredients for the stir-fry:

• 2 tsp sesame oil
• 2 cloves of garlic, minced
• 2 tbsp minced ginger
• 3-4 shiitake mushrooms, sliced
• 1/2 block tofu sliced into strips
• 2 green onions, chopped
• 1 -2 carrots grated
• 4 - 5 cups shredded cabbage (mix of green and purple)
• lettuce to use for the wraps (I like to use Boston, Butter lettuce)
• 2 tbsp low-sodium tamari or soy sauce
• sesame seeds, toasted to sprinkle on top

Directions:

1. Start by lightly toasting a big handful of sesame seeds, set aside.
2. Pour 1 tsp of the sesame oil into a large frying pan.  Cook garlic and ginger until soft.
3. Add shiitake mushrooms and cook 3-4 minutes, until soft.
4. Add cabbage and carrots and cook for another 4-5 minutes or until cabbage wilts.
5. Add tofu and continue cooking for about 2 minutes
6. Stir in green onions. Add soy sauce. Cook until warmed through.
7. To serve, spread 1 tbsp Hoisin sauce over lettuce. Top with a spoonful of cabbage/tofu mixture and some sesame seeds and roll.
8. WARNING:  These are messy!

Ingredients for the Hoisin Sauce

• 4 tbsp tamari soy sauce
• 2 tbsp peanut butter or almond butter, (without added sugar)
• 1 tbsp molasses or honey
• 2 tbsp rice vinegar
• 1 clove garlic, minced
• 2 tsp sesame oil
• 1 tsp hot sauce
• dash of Chinese five spice powder, (optional)
• 1/8 tsp black pepper

Directions:

1. Combine all ingredients until smooth. 

Cooks Notes:

• Any leftover sauce will keep well in a jar with a tight fitting lid for two weeks in the fridge.
• This sauce is great for dipping spring rolls, tofu, or vegetable skewers.
• I just used the sauce to dip BBQ'ed skewers of tofu, pineapple, peppers and red onions.
• Thought I did not add any crispy noodles to mine next time I will for sure!

Vegan Mexican Black Bean Lettuce Wraps with Avocado Lime Dressing. Ready in 20 minutes!

Gordy is hanging out in Kensington Market eating tacos and I am staring into an empty fridge wondering what to eat.

I made these wraps with what I found around the kitchen...a tin of black beans, a jar of salsa, a bag of frozen corn and avocados. I had no tortillas so I used Boston lettuce leaves in place of the wraps.  This recipe is healthy, vegan and gluten-free.

I think when Gordy sees this recipe he will be heading back to Kensington Market to eat more tacos.

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Vegan Mexican Black Bean Lettuce Wraps with Avocado Lime Dressing

You won't miss the meat in these vegan wraps.
Serves: 2 to 3

Ingredients for the Filling:

• one 15 oz. cans black beans, (rinsed and drained)
• 1/2 cup salsa (I used store bought from the refrigerator section in your grocery store)
• 1/2 cup corn, fresh or frozen
• 1/2 tsp. cumin
• dash of cayenne pepper
• Boston lettuce, wash and set aside in the fridge wrapped in paper towels until ready to use
• Lime wedges for squeezing on top

Ingredients for the Avocado Lime Dressing:

• 1 large ripe avocado
• 3/4 cup cilantro, stems removed, (or parsley)
• Juice from 1 lime, or more to taste
• 1 clove garlic
• dash of cayenne pepper
• 1 Tbsp olive oil
• 2 tsp honey
• 1/8 tsp salt, or more to taste
• a bit of water if need to thin out

Directions:

1. Make the avocado sauce: in a food processor or blender add all sauce ingredients and blend well. Add a touch of water to thin if necessary.  Taste to adjust the seasonings.  Set aside.
2. In a pan over medium heat, add black beans, (mash some of the beans with a potato masher), corn, salsa, cumin and cayenne. Heat for about 5 minutes stirring occasionally, until heated through. 
3. While the beans are heating, chop and prepare your toppings. 
4. Assemble the tacos, spoon the black bean mixture in the centre of the lettuce leaves, drizzle a small amount of avocado sauce over the top, and add your toppings.

Toppings are all optional:

• hot sauce
• chopped cilantro
• sprouts
• chopped onions
• yogourt or sour cream
• olives
• pickled jalapeno peppers

Cooks Notes:

• You can use filling in corn wrap or any wrap you like.
• If you have any leftover avocado sauce store in the fridge and use as a dip or salad dressing.

Grapefruit Radicchio Salad

All you need for this salad is some colour.

Purple

Pink

Yellow

and

Green.

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Grapefruit and Radicchio Salad
Serves 6 as an appetizer or side dish.

Ingredients for the Salad:

• 2 heads of radicchio, sliced lengthwise from base
• 4 medium pink grapefruits, peeled and sliced any way you like
• 4 green onions, chopped
• a big handful of fresh mint or basil, or both
• 2 tbsp pumpkin seeds, lightly toasted
• 2 tbsp sunflower seeds, lightly toasted
• 1/2 tsp salt
• freshly ground black pepper, to taste

Ingredients for the dressing:

• 3 tbsp olive oil
• 1 tbsp maple syrup or honey
• 1 tsp dijon mustard
• 1 tbsp grapefruit juice, or more to taste

Directions:

1. Combine all salad ingredients in a large bowl.
2. Mix together the dressing, taste and adjust seasoning, then drizzle over salad.
3. Toss and serve.

Cooks Notes:

• Can be prepared for up to 30 minutes before serving.
• Delicious with goat of feta cheese crumbled on top.

Paella with Lots of Veggies and chickpeas

So yesterday I was doing my grocery shopping minding my own business when I was (accidentally) splatted with a broken jar of beets by a lady with the cart beside mine. Normally I would have made her feel that is was OK that the back of my pants were splattered purple and my shoes stained, but my anger got the best of me and I yelled at the lady and I yelled at the manager - both disappeared real fast, (sorry). Another shopper walking by told me to get a life and handed me a TIDE stick.

So why am I telling you this...on my way to the cash register (fuming) -  was a beautiful display of asparagus, I grabbed a bunch and thought - life is OK when fresh asparagus is in season. When I got home I tried out the the TIDE stick an it worked magically.

I also tried out this delicious recipe for a Vegan Paella. I used my cast iron pan. but if you have a paella pan go ahead and use it, but no special pan is required, just a few tricks... make sure your pan is wide enough so the rice cooks evenly and and do not stir the rice, just let the rice do its thing and soak up all the flavours and broth.  I made mine with organic white rice, next time I will try making it with brown.  

P.S ...I forgot to add the chickpeas in this photo and I now will be carrying a TIDE stick in my purse.

Read my past blog post about making traditional Paella

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Paella with Lots of Veggies
Serves 6

Ingredients:

• 2 tbsp. olive oil or more if needed
• 1 red or yellow bell pepper, chopped, about 1 cup
• 6 green onions, thinly sliced, about 1 cup
• 3 cups vegetable broth 
• 3 cloves garlic, minced 
• 1 tsp. crumbled saffron threads
• pinch of cayenne pepper
• 1 cup short-grain white or brown rice
• 1 cup fresh or frozen baby peas or corn or both
• 1 cup halved grape or cherry tomatoes
• 1 cup pitted green and black olives
• 10 stalks of asparagus, trimmed
• 1 lemon, cut into wedges
• ¼ cup chopped fresh parsley
• 1 tin of chickpeas, drained, (optional)
• salt and pepper to taste

Directions:

1. Heat oil in large nonstick skillet or cast iron pan over medium heat. Add peppers, green onions and garlic, cook 5 minutes. Stir in broth, saffron and cayenne pepper bring to a boil. Add rice, stir once and reduce heat to medium-low and simmer covered for 10 minutes.
2. Add asparagus, peas, tomatoes, olives and chickpeas over rice. Cover and cook for about 8 minutes, or until rice is tender. Remove from heat, and let rest, covered for 5 minutes. Season with salt and pepper.
3. Garnish with grilled artichokes, lemon wedges and parsley.

Cooks Notes:

• You can use broccoli, zucchini or green beans if asparagus are not in season.
• This is great with grilled artichokes and fresh corn grilled or straight of the cob.
• If you want to try using brown rice you will have to adjust the cooking time.
• I love to serve this at the table from my cast iron pan.

Ginger, Carrot & Sesame Latkes (Pancakes)

Latkes in March?  Hanukkah is not any time soon but these latkes are so delicious that I am sharing this recipe from my sister-in-law Linda Rossman.  Actually I would say they are more of a pancake or fritter with an asian twist… made with lots of fresh ginger that adds heat, sesame seeds for crunch and no potatoes. Just lots of carrots, how healthy is that!  These bite-sized latkes make a great appetizer, I would serve these as is or with a dip made of equal parts mayo, plum sauce and a dash of hot sauce.  

Guest Post by my sister-in-law Linda Rossman.

Latkes - golden, crispy fried potato pancakes - are a tradition during the Jewish holiday of Hanukkah. This winter celebration commemorates the miracle of the oil in 168 BCE, when a small flask of holy oil  miraculously burned for eight days when the Jewish warriors known as the Maccabees rededicated the holy Temple in Jerusalem after their victory over the Syrian-Greeks. Fried foods like potato pancakes ("latkes" in Yiddish)  and doughnuts (an Israeli tradition) are traditional  treats because they are cooked in oil and remind us of the miracle of the holiday.

I make latkes ever year, for our holiday party.   A few years ago, I decided to search for a healthier variation and Google yielded  this sesame-ginger-carrot version. The secret ingredient is the extra 1 or 2 tbsp. of ginger I added to the original recipe - more is definitely better! Using matza meal gives them a special flavour too, but if you don’t have, cracker meal, breadcrumbs or flour can be used as substitute. These can be served hot or cold and a dip or sour cream accompaniment is entirely optional. They always draw rave reviews. Make two batches - you won't be sorry.

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Ginger, Carrot & Sesame Latkes (Pancakes)

(recipe adapted by Linda Rossman from a now-forgotten Internet site!)

This recipe makes 20 bite-size pancakes.

Ingredients:

• 2 tbsp sesame seeds
• 2 cups shredded carrots
• ½ cup finely chopped scallions
• 3 or 4 tbsp grated fresh ginger
• 1 clove garlic, crushed and pressed
• 2 tbsp lemon juice
• ¼ cup matzah meal 
• 2 large eggs
• 1 tsp salt
• 1 tsp baking powder
• canola oil for frying

Directions:

1. Toast the sesame seeds in a dry skillet over low heat, stirring, until golden (about 2 minutes).
2. Combine carrots, scallions, ginger, lemon juice and garlic in a large bowl or food processor; stir to blend (or pulse in machine a few times). Add matza meal, beaten eggs, sesame seeds and salt; stir to blend (or pulse in machine, retaining lumpy texture).
3. Place spoonful of mixture into hot oil, fry until golden and crispy – turn once.
4. Serve warm or cold, with sour cream or a dip (optional).

Cooks Notes:

• Can be made ahead and reheated or serve at room temperature.
• These can also be frozen.  Reheat from frozen in a 400 degree oven until heated through.

Thank you Linda for sharing your recipe.

Winter Cabbage Slaw with Hazelnuts and Pomegranate Seeds

I have lots of kitchen gadgets.  I have tools for testing if baked goods are done, squeezers, peelers, graters and zesters, whisks and brushes, thermometers and timers, mashers and nutcrackers, melon ballers and scoopers, blenders and juicers, (you get the idea).  But my favourite tool is from my sister-in-law Linda Rossman, it is called a Aril Removal Tool, a tool for pitting pomegranates and it was designed and made in Israel. It is made up of three parts, a cup, grate and cover.  You start by cutting the pomegranate in half and place it cut side own over the grate, cover it and with a heavy spoon (I use a heavy ladle) you hit the top and voilà, the seeds and juice fall into the cup. How great is that!  

Thank you Linda!

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Winter Cabbage Slaw with Hazelnuts and Pomegranate Seeds

Serves 4 as a side dish

The sweet-tart taste of the pomegranate pairs well with savoury foods.

Ingredients:

For the Slaw:

• 1/4 white cabbage
• 1/4 red cabbage
• 1 large beet
• 2 medium carrots
• seeds from one pomegranate
• 1/4 hazelnuts, chopped and toasted

For the Dressing:

• 1 lime, juice and zest
• 1 tbsp Dijon mustard
• ½ cup extra virgin olive oil
• 1 tbsp honey (or more to taste)
• 1 tsp freshly ground black pepper
• 1 tsp fine sea salt

Direction for the Slaw:

1. Using a food processor shred the cabbage, beet and carrots.
2. Lightly toast the hazelnuts in small saute pan, set aside.
3. Remove seeds from pomegranate, set aside.
4. Toss the vegetables with the dressing.  This can be done ahead of time.
5. Just before serving top with pomegranate seeds and toasted hazelnuts.

Directions for the Dressing:

1. Zest and juice lime into a small bowl.
2. Whisk in remaining ingredients.
3. Taste, you may need more oil, honey or lime juice, all depends on how much juice releases from your lime.
4.  Refrigerate until ready to use.

Cooks Notes:

• This makes a great salad for grilled fish or baked tofu cubes.
• Try any nuts or seeds you like.
• Top with chopped fresh herbs or chopped chives. 
• You can use lime in place of lemon in the dressing.

Lacy Latkes for Hanukkah

No food says Hanukkah more than the latke, it can be made as many ways as there are Bubbies. My mother's latke recipe was handed down from her mother Jennie: grated potatoes, eggs, a a handful of matzo meal, salt and pepper, fried in lots and I mean lots of oil, so much that you could smell the latkes cooking before you got off the elevator to her apartment. I remember watching my grandmother peel and grate the potatoes by hand. Me, I like to keep the skin on and use my food processor.

When making latkes there is always discussion about the right way to make them...russet or yellow, flour or matzo meal, onions or no onions, processed or grated, corn or peanut oil...I still try and follow my grandmother's recipe but with something a little extra...I add sweet potatoes for a for colour and a crunchy texture.  I think this makes a really pretty latke.

At Hanukkah time my mother and her brother Syd each had their own plate of latkes, my mother said she would eat six latkes and more if she was allowed. I am not sure if I could eat six, but I know that Zachary and Gordy could.  Now off to make some apple sauce.

Chag Sameach and Happy Hanukkah.

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Lacy Latkes

This recipe makes about 20 to 25 latkes that are crispy with golden edges and moist interiors.

Ingredients:

• 8 medium potatoes, peeled

• 1 small sweet potato, peeled (optional), sometimes I use and sometimes I don’t!

• 2 onions, finely chopped

• 3 eggs, beaten

• 1/3 cup matzo meal, you might need more depending of the size of your potatoes

• salt and pepper to taste (lots)

• vegetable oil for frying

• applesauce and sour cream for topping

Directions:

1. Using a food processor with your grating blade, grate the potatoes. Try and squeeze out as much liquid as you can but I do not work to hard at this.

2. Add potatoes to a very large bowl and add in the onion, egg, matzo meal, salt and pepper.

3. In a large frying pan heat oil over medium heat, make sure to add enough oil to cover the bottom of the pan.

4. Add a big spoonful of latke mixture into the hot pan - do not overload the pan, I like to cook four at a time for about 4 to 5 minutes on each side or until golden. Make sure to push them down with your spatula. and cook or until golden brown. You will need to add more oil between batches. (Don't be afraid to use too much oil).

5. Drain well paper towels, (you will need a lot of these).

6. If not serving right away they can be reheated or I like to make them a few days ahead and put in the freezer. When reheating place the frozen latkes on cookie sheet lined with parchment paper and bake for about 10 to 15 minutes at 400 F until hot. Drain well on paper towels.

7. Serve with home-made apple sauce and sour cream.

Apple and Arugula Flatbread

I love taking my time walking around grocery stores. It doesn’t matter if it is a big chain store or my neighbourhood fruit store, if you pass me and I don’t say hello it is because I am busy reading labels or looking for the kohlrabi. Really...most of the time I rush through grocery shopping, but last week I found myself wandering the aisles at McEwan. That is fun for me.

McEwan is a shopping adventure that starts the moment you enter.  It did not take long to covet some fruity olive oil, bars of dreamy chocolate, jars of McEwan's own preserves and beautiful canisters of tea. Nothing better then a cupboard full of jars of goodness, I am ready for anything. This is where a good shopper (that's me) knows to have some quality stuff stashed in the pantry and freezer for days when there is no soup simmering on the stove. 

 This Apple and Arugula Flatbread is easy and only take a few minutes to throw together.  The flavours are a twist on the classic pairing of apples and cheese.  Made with store-bought naan that I topped with McEwan Apple Sauce... instead of tomato sauce, thin slices of apples in place of pepperoni and creamy Mozzarella di Bufala instead of shredded cheese. This is sweet and savoury 'pizza' that I promise you won’t get from delivery and it takes less then 30 minutes to make! 

McEwan apple sauce is more hearty and chunky than the usual store-bought applesauce and comes in a cute mason jar.

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Apple and Arugula Flatbread

Amounts here do not have to be exact

Serves 4 as an appetizer

Ingredients:

• Naan bread or any ready made crust
• apple sauce, (I used McEwan's Apple Sauce, it is hearty and chunky)
• Mozzarella di Bufala, sliced 
• apple, thinly sliced
• red onion, thinly sliced
• handfuls of arugula

Drizzle of olive oil and salt and pepper to taste.

Directions:

1. Preheat oven to 400 F
2. Place Naan or flatbread on a pizza pan or cookie sheet.
3. Top with apple sauce, cheese, apples and onion slices.
4. Bake for 10 minutes or until the cheese is melted.
5. Top with arugula, a drizzle of olive oil and salt and pepper.

Cooks Notes:

• Go ahead and try this recipe with your own homemade pizza dough or baguette.
• There are so many kinds of flatbread to try, Middle Eastern pita bread, Mexican tortillas, Italian focaccia and they all freeze well.
• These flatbreads make a wonderful party appetizer or light meal.
  
• Use any cheese such as ricotta or chevre.
• Top with baby spinach.
• If you have any fresh herbs sprinkle some on top, fresh thyme, basil or parsley (finely chopped) would be delicious.
• Add a green salad and you will have a super quick meal.
• I like to finish the flatbread with a drizzle of really good fruity olive oil, fresh cracked black pepper and very coarse salt.

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  McEwan is  located at the Shops of Don Mills. 38 Karl Fraser Road in Toronto M3C 0H7 | T: 416-444.6262

This post was sponsored by McEwan, the opinions expressed here are my own.

Roasted Delicata Stuffed Squash with tahini sauce

Growing up my mother always cooked squash.  I remember eating butternut squash smothered in butter and brown sugar, baked until golden and gooey.  As we grew more sophisticated in our tastes spaghetti squash showed up on our plates that my mother tried to pass off as 'spaghetti' but we knew better. I just discovered delicate squash - I am now in love -- it is one of the tastiest of the winter squash, with flavours of sweet potatoes and corn and the skin is edible too so no need to peel them.  I think it’s just about the perfect fall veggie.

Everything I love to eat is stuffed into this squash. 

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Roasted Delicata Stuffed Squash with Tahini Sauce

Serves 4

Ingredients for squash and stuffing:

• 2 delicate squash, washed and cut in half, remove seeds
• 2 tablespoons za'atar
• 2 cups beans, drained and rinsed well, ( I used cannellini beans) 
• 1  shallot, diced
• 1 clove garlic, minced
• 4 cups of kale, ( take out middle stem and chop, I used purple kale but you could use any variety)
• 1 to 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1/8 tsp cayenne pepper
• 1/2 cup quinoa or rice,  cooked
• salt and pepper to taste
• pomegranate seeds, for garnish
• pomegranate molasses to drizzle (here is my recipe to make your own)

Ingredients for the Tahini Sauce:

• 1/4 cup tahini paste
• 1 tablespoon fresh lemon juice
• 1 clove garlic, (I used my garlic press)
• salt and pepper to taste
• water to thin out, start with a 1/4 of a cup

Directions for the squash and stuffing:

1. Preheat oven to 400° .
2. On a cookie sheet lined with parchment paper, or a glass pyrex place squash cut side up, and drizzle with olive oil, salt the za'atar.
3.  Place in oven and bake for about 40-50 minutes or until squash is ready.  Remove from oven and set aside.
4. I like to start preparing the filling while the squash is baking in the oven. First cook the quinoa or rice following the package directions.  You will need a 1/2 cup of cooked quinoa or rice.  
5.  Then in a large skillet add the olive oil, shallots and garlic and sauté until soft.  Add the cumin, cayenne pepper, salt and pepper.  Then add the chopped kale and cook until slightly wilted.  Add in the beans and quinoa and mix well. Taste and adjust seasonings
6. Stuff each squash half with about 1/2 cup of the stuffing, depending on the size of your squash.
7. Serve warm or with the tahini sauce, pomegranate molasses and pomegranate seeds on top. Feel free to add a dash of extra za'atar on top too.

Directions for the Tahini Sauce:

1. Place all ingredients in a small bowl , and mix with a fork until well combined. Gradually stir in small amounts of additional water until the desired consistency is achieved.
2. Taste and adjust seasonings.

Cooks Notes:

• This recipe works well with any beans, try chickpeas or white kidney beans.
• You could also use swiss chard or spinach in place of the kale.
• I like to make my own pomegranate molasses as the store bought ones are make with lots of sugar, mine is sweetnend with honey.  Though I do keep a store bought bottle on hand when I don't have time to make my own. Here is my recipe.
• The tahini sauce can thicken up if not used right away, thin out with a little water or some lemon juice if it becomes to thick.

Roasted Carrots with Du Puy Lentils and Aioli

As a child my father took me to St. Lawrence Market on Saturday mornings.  I always stayed close by, afraid I would get lost pushed along by the shoppers.  I knew this was a special place, much different then the stores along Eglinton that my mother shopped at. Upon entering I was always surprised at the lack of sunlight, the smell of sawdust and raw meat  - it made my nose tickle. I learned to eat olives here, there were big barrels, you filled a cardboard box and ate a few too.  My father seemed to know everyone who worked behind the counters, always a taste, a joke, a complaint about the weather. The trip ended when I was sure my father could not possibly carry any more bags, but we never left without sharing a sweet bun, hot chocolate for me and coffee for my father.

When at St. Lawrence Market make sure you shop the Farmers Market, (Saturday's) for the freshest fruits and veggies, you can also find beeswax candles, local honey, cheese, bread and eggs. Then head over to the North Market for the biggest selection of meats and fish.  We always stop for lunch. Gordy gets the side bacon (not peameal) on a bun, (surprise) and I get the raw wrap, (surprise) from the Cruda Cafe or try Busters for their grilled fish sandwich.  When you get home and start unpacking all your goodies you will be thinking did I really buy all this…

Thank you  St. Lawrence Market for the memories and these heirloom carrots.

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Roasted Carrots with Du Puy Lentils and Lemon Aioli

I like to roast the carrots just long enough to get a few caramelized edges.

Serves 6 as a side dish

Ingredients:

For the Lentils:

• 1 tablespoons olive oil
• 1/2 cups onion, diced
• 1 clove of garlic, minced
• 3 cups vegetable stock or water
• 2 cups uncooked Du Puy lentils, rinsed (I sometimes use the black Beluga lentils, they work well in this recipe).
• a few sprigs of fresh thyme

For the Carrots:

• 2 pounds of  heirloom carrots , washed (do not peel)
• 2 tablespoons olive oil
•  a few sprigs of fresh thyme
• salt and pepper

For the Lemon Aioli:

• 1 garlic clove, mashed
• 1 large egg yolk
• zest from half a lemon
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• 3 tablespoons vegetable oil

Directions:

For the Lentils:

1. Heat a medium saucepan over medium-high heat and add 1 tablespoon olive oil to pan along with the onion and garlic, sauté for about 5 minutes.
2. Add stock or water, thyme and lentils.  
3. Bring to a boil.  Cover and reduce heat and simmer for about 40 minutes or until lentils are tender, but not mushy. Set aside and let lentil cool.

For the Carrots:

1. Preheat oven to 400 degrees.
2. Wash carrots, no need to peel if they are super fresh. I like to leave the tops on for presentation. 
3. Place carrots on baking sheet covered with parchment paper in a single layer and toss with 2 tablespoons of oil and the thyme. You may need to use two baking sheets.
4. Bake for about 20 minutes, then turn carrots over and continue baking for about 15 minutes or until carrots begin to caramelize.

For the Lemon Aioli:

1. Whisk together egg yolk, lemon juice, garlic and mustard in a bowl.
2. Slowly add oil, a very small amount at a time, whisking constantly until the oil is well blended and the mixture is emulsified.
3. Add the salt, pepper and lemon zest.
4. Taste and adjust seasoning.
5. If mixture is to thick a few drops of water or lemon juice to get the consistency you want.
6. Store in fridge until ready to use.

To Assemble:

1. Place lentils on serving dish, arrange carrots on top and drizzle with aioli.

Cooks Notes:

You can serve this at room temperature.

Spicy Carrot Fritters with Lime Dipping Sauce

Have you been outside yet today? So far today I experience wet snow, sharp winds and now sunshine. And yes, I am fully aware that it is just crazy that anything over freezing feels tropical. My calendar says that spring has arrived, though there is still snow in my front yard, what is that about?  Enough I say, its time to get outside. Goodbye to comfort food. Hello to Spring. And since its to cold to pop open the sunroof I think I will head directly to the kitchen and make something pretty to brighten up my day.

So I have this big bag of carrots in my fridge  - I have made carrot soup, carrot muffins, carrot salad and I still have more carrots. I guess you could say I love anything carrot!

These carrot fritters are easy to make…. I used chickpea flour, which is high in protein and gluten free, and no worries if you don't have chickpea flour in your pantry, any flour will work, but you know I am always trying to hide some healthiness in my recipes hoping that certain people will not notice. And since I like to measure the success of my recipes on my family, these carrot fritters were deemed delicious. I added a spoonful of Thai Kitchen Massaman Curry Paste to the mix -  it only took a teaspoon or two to turn these carrot fritters into exotic carrot fritters, the curry added the perfect balance to the sweet carrots. So if you want to spice up your day, or brighten up your day or you just love Spring or love carrots, (like me) -  then this recipe is for you. Hello spring.

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Spicy Carrot Fritters with Lime Dipping Sauce

This recipe makes 8 to 10 fritters

Ingredients:

For the Fritters:

• 2 cups shredded carrots, packed
• 1/2 cup cilantro or parsley, finely chopped
• 1/2 cup chickpea flour
• 1/2 cup diced red onion
• 1 tsp Thai Kitchen Massaman Curry Paste
• 1 clove garlic, finely minced
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
•  coconut oil, for sautéing

Directions:

1. In a large mixing bowl combine the carrots, cilantro, chickpea flour, onion, curry paste, garlic and salt.
2. Add in the beaten eggs and stir until well combined.
3. Add the coconut oil in a large skillet over medium-high heat.
4. Spoon the fritter mixture into the hot pan.
5. Cook for about 3 to 4 minutes per side or until golden brown.
6. Serve with Chili-Lime Dip.

Ingredients for the Lime Dipping Sauce:

• 1 cup mayo 
• 1 to 2 tbsp Thai Kitchen Massaman Curry Paste (or more to taste)
• lime zest from 1/2 a lime
• 1 to 2 tbsp fresh lime juice

Directions:

1. Place all ingredients in a bowl and stir to combine.
2. Taste and adjust seasonings.
3. Serve chilled.

Cooks Notes:

• You can make ahead and reheat on a cookie sheet.
• These freezer really well.
• Add more curry paste if you like them super spicy.

This little jar of Thai Kitchen Massaman Curry Paste adds a big punch of flavour and it was picked by CNN as one of the best foods in the world! I will be making this next…Curry Fried Rice. You can find Thai Kitchen at Metro.

Chia Seed Corn Bread and my hula hoop

It is freezing outside. I am wearing my fuzzy slippers and Gordy's sweater. Time to take some vitamin D and turn on the TV.  Well that does sound nice and cozy but its time to change into workout clothes and get to my hooping class.  Perfect fun to chase away the winter blues because no matter what kind of mood you are in once that hoop is around your waist and the music is turned up I can't help but smile.

This chia seed corn bread goes perfect with chili or soup which I will be eating this when I get home from hooping.  In case you want to join me at hooping check out Sugar Hoops and get happy.

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Sweet Chia Cornbread

Ingredients

• 1 cup organic corn meal (I used a course grind)
• 1 cup spelt flour, or gluten-free flour
• 5 tablespoons coconut sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons chia seeds
• 1/2 cup water
• 1 cup almond milk 
• juice of 1/2 lemon or 1 tsp apple cider vinegar
• 1/4 cup coconut oil (melted) or any light tasting oil
• 1 cup fresh or frozen corn, (no need to defrost if using frozen)
• 1 small jalapeño or red chill pepper, diced very small, seeds removed, (use as much or as little as you like depending of the heat of the pepper)

Directions:

1. Preheat oven to 425 degrees.
2. Mix the chia seeds with the 1/2 cup water, set aside. Let these set for 10 minutes.  It will be a gel like consistency.
3. In a small measuring cup mix the almond milk with the lemon or vinegar and set aside.
4. Combine all dry ingredients in medium size bowl. Add almond milk, oil, chia seed mixture and combine well.
5. Add the corn and peppers.
6. Pour batter into an 8x8 greased baking pan.
7. Bake for 25 minutes or until done.
8. Let cool slightly before cutting into squares.

My two hoops. 

Cooks Notes:

• This chia bread is just slightly sweet.
•  You can also make these in muffin tins. Test for doneness at 15 to 18 minutes.
• If you do not want to use a hot pepper you could use a bit of chopped green or red pepper for colour.
• I have not tried it yet but a handful of chopped cilantro would be a nice addition.
• Try my chili recipe: http://www.lovethycarrot.com/home/2014/5/13/black-bean-chili-with-butternut-squash. 

Slow Roasted Plum Tomatoes

Cut the tomatoes, place in a glass rimmed baking sheet, drizzle with olive oil, add fresh herbs, and roast for hours .

The tomatoes literally melt in your mouth.

Tomatoes on warm bread with fresh basil and a drizzle of olive oil.

 What I should be doing: I really should be raking the leaves, (I think I will leave that for Gordy).

What I am doing:   Wondering what to do with a big bowl of plum tomatoes.

New love: Oven roasted tomatoes, you can add them to just about anything.

FYI:  I wish you were here because the house smells of garlic and rosemary.

BTW: The leaves still need to be raked, Gordy where are you?

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Slow Roasted Plum Tomatoes

Ingredients:

2 - 3 tablespoons olive oil
2 cloves garlic, peeled and cut in half
handful of fresh thyme
a few spring of fresh rosemary
kosher salt and freshly cracked pepper
1 pound tomatoes, any variety

Directions:

1. Preheat the oven to 325ºF
2. Pour olive oil into a baking dish.
3. Cut tomatoes in half and place in the baking dish.
4. Toss tomatoes with the olive oil, garlic, fresh herbs and salt and pepper.
5. Arrange the tomatoes in a single layer, cut side up
6. Bake for about two hours, or until the tomatoes are soft and juicy but slightly wilted.

Cooks Notes:  I usually make a bit batch of these and freeze. During the winter I add them to stews, pasta and soups.

ROASTED EGGPLANT BALADI WITH TAHINI SAUCE

My friend Jayne invited me to a cooking demo – to my surprise we were handed an apron, so much for watching someone else do the cooking. Our instructor was Galya Sarner, Director of the Israeli-Canadian Project. Galya was born in Jerusalem, her parents from Baghdad and Israel, later in life Gayla lived in Paris with her husband before moving to Toronto. She shared with us her many stories about the joys of shopping for fresh ingredients in the local markets.  The menu for the evening reflected this –  a unique mix of influences from markets in Bagdad, Israel and Paris in what she calls ‘Jewish-Iraqi comfort food with a French twist’.

Now it was time to roll up our sleeves and get to work. She had a ‘market’ spread out for us with all the foods we would need.  Thirty of us, all cooking together, you can feel the energy in the room - gathered up eggplants, dried fruit, fresh herbs, and got to work.  One hour later we were eating a feast of Kichree, (rice and red lentils) Labane, Kubbe, Sabich and more. This eggplant dish was my favourite.  I have added my own touch with a drizzle of pomegranate molasses, which is a good substitution if you can’t find fresh pomegranates, or use both like I did.

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Eggplant 'Baladi' with Tahini Sauce

Ingredients for the Eggplant:

• 2 Eggplants

• pinch of salt and pepper

• 1 pomegranate

• handful of chopped parsley

Ingredients for the Tahini:

• 1/2 cup of raw Tahini

• 1/4 cup water

• 2 cloves garlic, minced

• 2 tbsp of fresh lemon juice

Ingredients for Pomegranate Molasses:

• 2 cups pure 100% pomegranate juice

• 2 tbsp honey

Directions for cooking Eggplant:

1. Preheat oven to broil.

2. Slice eggplant lengthwise and sprinkle with salt and pepper on the inside part of the eggplant.

3. Bake face down on a cookie sheet covered with parchment paper or tin foil.

4. Broil for 15 to 20 minutes, or until the eggplant is black on the outside and very soft on the inside.

Directions for the Tahini:

1. In a large bowl, mix the tahini, water, garlic and lemon juice.

2. Keep mixing until the mixture is very smooth.

3. Taste and adjust, you may need more water or lemon.

Direction for the Pomegranate Molasses:

1. In a large, uncovered saucepan, heat pomegranate juice and honey on medium high until the honey has dissolved and the juice simmers.

2. Reduce heat just enough to maintain a simmer.

3. Simmer for about 30 to 40 minutes or until the juice has a syrupy consistency and has reduced to about half.

4. Once cooled, pour into a glass jar.

5. Any leftovers can be stored in the refrigerator.

If you want your pomegranate molasses to be sweeter, add more honey to taste while you are cooking it.

How to serve:

Place eggplant on a platter, drizzle tahini, then the pomegranate molasses, pomegranate seeds and a handful of chopped fresh parsley. Eat with pita, a baguette or challah.

END OF WINTER SALAD

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Sometimes you need a bit of colour in your day and this end of winter salad will do just that.

Ingredients for salad:

Use as much as you like of:

• red cabbage, thinly sliced
• green beans, lightly steamed
•  peppers, thinly sliced
• cauliflower, small florets
• radish, thinly sliced
• pear, thinly sliced
• handful of fresh herbs such as dill, parsley or cilantro, chopped
• handful of nuts or seeds or both, (optional)
• soft cheeses such as goat or feta, (optional)
• salt and freshly ground pepper to taste

 Ingredients for salad dressing:

• 1/2 cup olive oil
• 2 tsp Dijon mustard
• 1/4 cup apple cider vinegar
• Zest of 1  lemon
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon honey

Directions:

1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest, lemon juice, and honey in a small bowl; taste and adjust seasonings.
2. To assemble the salad, place the veggies on a pretty platter.
3. Sprinkle with the nuts, seeds and cheese if using.
4. Pour the dressing on top of the salad and gently toss to combine.
5. Season with additional salt, pepper and fresh herbs.
6. Serve immediately.

ROMANIAN EGGPLANT SALAD (SALATA DE VINETE)

This is a traditional family Romanian recipe from my  mother-in-law Florence Hertzman that she learned from her mother Bessie Swartz.  Bessie was born in Iasi, Romanian in 1904 and she was taught this recipe by her mother Batya Yancovitz. Florence remembers her mother calling it ‘Potelagela’ or ‘Putlagula’.

There are many variations for eggplant salad, each Romanian housewife adding one or two ingredients to make it their own. Bessie added green onions and used  a wood pasty cutter to mash the eggplant and peppers. This Russian/Polish housewife, (that’s me) will be using the food processor and adding a dash of hot sauce.

Ingredients:

• 1 medium eggplant, whole

• 1 medium green or red pepper, cut in quarters and seeded.

• 2 green onions, chopped

• 1 to 2 teaspoons of canola oil, or more if needed (you could use any light tasting oil)

• 1/2 tsp salt, or more to taste

• dash of white pepper

Directions:

1. Place eggplant and peppers on a baking sheet and broil until charred on all sides, turning often.

2. When done take out of the oven and let the eggplant and peppers rest for at least 30 minutes or until cool enough to handle.

3. When cool carefully peel the charred skin from the eggplant and peppers, set aside.

4. Add the green onion to the food processor and process until finely chopped.

5. Place only the flesh of the eggplant and peppers into the food processor. Add the oil, salt and pepper, mix well.

6. Taste and adjust seasonings.

7. Spread on crackers or crusty bread.

Best served at room temperature.

TWO SOUPS TO FEED THE SOUL… VEGETABLE AND LEEK & POTATO SOUP

24 Volunteers
1 Rabbi
15 pounds of potatoes
5 pounds of carrots
and a pound of onions
…take all these “ingredients” and what do you get?
4 stock-pots of delicious soup!

I was thrilled to have the  honour of leading a group in women in soup-making for the Bikur Cholim Soup Brigade evening at Holy Blossom Temple. Bikur Cholim is Hebrew for “visiting the sick”, and what we did was chop, dice and stir two big batches of soup.  While the soup simmered the room filled up not only with delicious cooking smells, but the warmth of people working together and a Talmud study session lead by Rabbi Teri Appleby. We all left that evening with a good feeling in our hearts, leaving behind 100 containers of some great-tasting soup that will help warm some people over the coming winter months.

Here is the link to Holy Blossom’s Bikur Cholim if you would like to know more.

Here are the two recipes we made:

Vegetarian Vegetable Soup 

This recipe serves 4 to 6

Ingredients:

• 1 can cannellini beans, drained and rinsed well
• 1 tablespoon olive oil
• 1/2 large onion, diced (about 1 cup)
• 2 carrots, diced (about 1/2 cup)
• 2 stalks celery, diced, (about 1/2 cup)
• 1 small zucchini, diced (about 1 1/2 cups)
• 1 cup green or yellow beans, sliced
• 1 clove garlic, minced
• 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
• 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups water
• 1 can diced tomatoes
• 2 cups chopped savoy cabbage, sliced
• ½ cup orzo or any small pasta

Directions:

1. In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
2. Heat the oil in a large soup pot over medium-high heat. Add the onion and celery, sauté until soft. Add the garlic and continue to cook for another few minutes or until the garlic is fragrant.
3. Add the water and tomatoes with the juice.
4. Then add the vegetables, the thyme, sage, salt and pepper.
5. Bring to a boil.
6. Add the mashed and whole beans.
7. Simmer for 30 minutes or until the vegetables are soft.
8. Taste and adjust seasonings, you may need more salt and pepper.

Leek and Potato Soup

This recipe serves 4 to 6

Ingredients:

• 6 potatoes, diced
• 2 large leeks, white part only, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 Tablespoons olive oil
• 1/2 teaspoon thyme, fresh
• 1 – 2 bay leaves
• 6 cups water
• 1 teaspoon salt
• Freshly ground black pepper to taste

 Directions:

1. Rinse the leeks and slice them thinly.
2. Dice the potatoes, carrots and celery.
3. Heat the oil in a large stockpot, sauté the leeks for a few minutes.
4. Add the onion and garlic and continue cooking until onions are soft.
5. Add the potatoes, carrots and celery.
6. Add the water, salt, thyme and bay leaves.
7. Simmer until the vegetables are very soft, about 20 minutes.
8. Add the pepper.
9. Remove the bay leaves.
10. Puree soup in blender or with hand blender.
11. Add more salt and pepper if needed.

Cooks Notes:  Both theses soups are great basic recipes.
Here are a few suggestions to make these soups your own…

For the vegetable soup:

• Add some red or white wine 
• You can add some little meatballs, (cook meatballs in the oven then add to the soup).
• Add a parmesan rind while the soup is simmering.
• Drizzle some pesto over the soup just before serving.
• Garnish with fresh herbs like basil or parsley

For the Leek and Potato Soup:

• Garnish with chives or fresh parsley.
• Garnish with some crumbled goat cheese or sharp cheddar.
• Toast some bruschetta with a little olive oil for dipping.
• Make the soup creamy with some cream or milk.
• Or for an Asian twist add a tin of coconut milk and a dash of curry powder and a chunk of ginger (omit the thyme and bay leaves).
•  

CAULIFLOWER PARSNIP SOUP WITH FRESH CORN

After riding my bike through the wind and the rain I came home and made a pot of this warming soup for supper.

Time to celebrate fall.

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This recipe serves 4.

Ingredients:

• 2 tbs. olive oil

• 1 medium yellow onion, chopped

• 1 small head cauliflower, chopped into florets

• 1 medium carrot, peeled and chopped

• 4-5 small parsnips, peeled and chopped

• 2 cobs of fresh corn,

• 2 garlic cloves, chopped

• 2 tbs. fresh dill, chopped

• 6 cups of water

• Sea salt and black pepper, to taste

• Freshly grated nutmeg, to taste

• Fresh chives for garnish (optional)

Directions:

1. Heat oil in a large soup pot over medium.

2. Add onions, stirring until onions are translucent.

3. Add cauliflower and continue cooking unit cauliflower is browning in spots, about 5 to 8 minutes.

4. Add carrots, parsnip, garlic and dill and cook, stirring about 1 minute.

5. Add water, turn the heat to high and bring to a boil.

6. Reduce to a simmer, cover, and cook until vegetables are tender–about 20 minutes. Remove from heat.

7. Season to taste with salt, pepper, and nutmeg.

8. Using a handheld immersion blender or a regular blender puree soup (if using a regular blender do this in small batches).

9. Remove the corn from the cob and add to the soup.

10. Adjust seasoning is necessary, I often add more dill at this time.

11. Bring back to a simmer and serve with fresh chives, (if using).

GRILLED PEACHES WITH BURRATA, ARUGULA & HAZELNUTS

What happens when you bring together fresh peaches, local arugula,burrata and hazelnuts? LOVE.

Serves 6

Ingredients:

• 4-6 peaches ( I usually do 1/2 a peach per person for the salad, but you can add as much as you like.)
• 1 ball of burrata
• arugula
• 1/2 cup hazelnuts. lightly toasted
• olive oil
• sea salt
• freshly ground black pepper

Balsamic Glaze:

• 1 cup balsamic vinegar
• 1 tablespoon honey
• sea salt
• freshly ground black pepper

Directions:

1. Put the balsamic vinegar in a small saucepan and simmer until reduced into a thick syrup. Add the honey and set aside.
2. Slice peaches in half and remove pit. Brush the cut side with olive oil and season with salt and pepper.
3. Heat a grill pan on medium high heat. Once the pan is hot, place the peaches cut side down and grill until you start to see grill marks and until the peaches turn a golden color, about 2-3 minutes.
4.  Remove from the grill and set aside.
5. It is not necessary to clean then pan, but turn heat to medium-low and lightly toast the hazelnuts.  Put aside.
6. To assemble place baby arugula on a platter, add the peaches and using your hands gently rip the burrata and place on top of the argula and peaches.
7. Drizzle olive oil and balsamic glaze over the peaches and burrata.
8. Sprinkle the burrata with a little sea salt and  freshly groud pepper and then the hazelnuts.
9. Serve immediately with a very crusty baguette.

RAW BEET AND KALE SALAD WITH LEMON VINAIGRETTE

I am having so much fun with my new spiralizer! I’ve been making curlicues of carrots, parsnips, apples, beets, sweet potatoes, radishes and my favorite, zucchini noodles! This salad has it all –  crunch, colour and WOW.

For the Lemon Vinaigrette:

Ingredients:

• 1 teaspoon Dijon mustard
• 1 teaspoon minced fresh garlic
• 2 tablespoons fresh lemon juice
• Kosher salt and freshly ground black pepper
• 1/2 cup good olive oil

Directions:

1. In a small bowl, whisk together the mustard, garlic, lemon, 1 teaspoon salt, and 1/2 teaspoon pepper.
2. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
3. Taste and adjust seasonings.

For the Salad

Ingredients:

• 2 cups of kale or your favourite salad greens
• any combination of spirilized veggies
• handfull of nuts and seeds (optional)

Directions:

1. Place the salad greens in a medium bowl and add all the sprialized veggies.
2. Add enough dressing to moisten.
3. Toss the salad well, (I use my hands to toss this salad)
4. Sprinkle with nuts and seeds
5. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

Cooks Notes:

• When tossing the salad massage the kale well with your hands.

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Nutritional information for this recipe can be found at