Chimichurri Sauce

I am a home-cook and love to cook. I own the best knives, the best lemon zester, a very fancy blender and even a pomegranate deseeder! But what I didn’t have is a pair of high quality kitchen scissors, and now I do! They will change how you work in the kitchen and work wonderfully for this simple green sauce from Argentina. Made from fresh herbs, garlic and olive oil, the ingredients come together to make this Chimichurri sauce. I used my new kitchen scissors from Ciselier to snip the herbs but any sharp knife or food processor will do the job. Drizzle over grilled veggies, tofu or meat. This recipe is dairy-free, gluten-free, vegetarian and vegan!

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Chimichurri Sauce
Make about 3/4 cup.

Ingredients
1/2 cup coarsely chopped parsley
2 tablespoons fresh oregano leaves, chopped
1 tablespoon fresh mint, chopped (optional)
3 tablespoons red wine vinegar
2 large garlic cloves, finely minced
2 teaspoons finely chopped fresh jalapeno or dried crushed red pepper
Kosher salt to taste
Freshly ground black pepper
1/2 cup extra-virgin olive oil

Directions

In a medium bowl, combine the fresh herbs, vinegar, garlic and jalapeno or crushed red pepper. Mix well. Season with salt and pepper and pour the olive oil over the mixture. Let stand for at least 20 minutes. Use right away or let it rest in the refrigerator before using.

Cooks Notes
The oil may harden in the fridge. Let the jar come to room temperature for at least an hour before using so that the oil can liquify.
This sauce can be kept in the fridge for up to a week.
These are the Ciselier scissors I have.

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Portobello Mushrooms au Poivre (Peppercorn Sauce)

This vegetarian plant-based recipe is a take on the classic steakhouse favourite. Portobello mushrooms stand in for the steak and the peppercorn sauce is infused with garlic, cognac and cream. Add a classic green salad with a fresh tarragon vinaigrette and pour a glass of robust red wine and dinner is done.

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Portobello Mushrooms au Poivre
This recipe makes 4 servings

Ingredients

5 - 6 large portobello mushrooms, stems and gills removed with a spoon, (see Cooks Notes below)
¼ cup olive oil
2 tsp black pepper, coarsely ground
4 tbsp unsalted butter
3 garlic cloves, minced
1/4 tsp salt
1 shallot, finely chopped
¼ cup Cognac or Brandy
¾ cup whipping cream, (heavy cream)
1/2 - 3/4 cup low-sodium vegetable broth, (as needed)
1 tablespoon Dijon mustard
fresh thyme, a few sprigs or 1 sprig of fresh rosemary

Directions

1. Remove gills from the mushrooms , (see Cooks Notes below), and lightly brush both sides with olive oil and sprinkle with the black pepper. It may seem a lot of pepper but you are making mushrooms in a peppercorn sauce. I like to use a cast-iron pan, but any heavy pan will work. Heat pan over medium-high then add the mushrooms to the pan gill side up. Cook for 4 to 5 minutes, then flip over and continue to cook for 2 minutes more.

2. Reduce heat and with the mushrooms gill side up add the 3 tablespoons of the butter. Once butter has melted add the garlic and season with salt. Baste the mushrooms with the butter and continue cooking for about 3 minutes. Transfer the mushrooms to a plate and set aside.

3. To the hot pan add the remaining butter, shallots and stir until soft. Cook shallots for 2 to 3 minutes or until translucent. Add in the broth and simmer for about 3 minutes. Off the heat carefully add the Cognac. Put pan back over the heat and add the cream and mustard and stir to combine. Then add in the thyme or rosemary.

4. Return the mushrooms to the pan, (and any accumulated juices from the mushrooms) and cook until the cream is thickened. If too thick you can add more broth. Taste the sauce and add more salt or pepper if needed.

Cooks Notes
Portobello mushrooms, have particularly dark gills, which can cause any dish they're used in to turn dark. To remove the gills, use a paring knife to trim out the stem, then scrape off the gills using the edge of a spoon.
You can substitute brandy, whiskey or sherry for the Cognac.
You can make ahead but note that the mushrooms will soak up some of the liquid so have extra broth on hand.
If you are not making this recipe vegetarian you can use a low-sodium beef broth.
You can use this sauce on top of baked tofu or roasted veggies.

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 (russet)
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.

Vegan Double Chocolate Oat Zucchini Brownies

Trust me. You don’t have to be vegan, vegetarian or a heath nut to love these brownies.
But you do have to be in love with everything chocolate.
These brownies are decadent, fudgy, easy to make and you only need one bowl!

You can see my recipe featured on Oats Everday.

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Vegan Double Chocolate Oat Zucchini Brownies
This recipe makes 12 brownies.

Ingredients

1/2 cup smooth peanut butter or almond butter
1/4 cup honey
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder
3/4 cup old fashioned oats
1 teaspoon baking soda
1/2 teaspoon instant coffee or espresso powder, (optional)
1/4 teaspoon salt
1 1/2 cups shredded zucchini
1/2 cup dark chocolate chips

Directions 

1. Preheat oven to 350 degrees F.
2. Lightly spray an 8x11-baking pan with non-stick cooking spray.
3. Place oats in food processor and process until finely ground. Set aside.
4. In a large bowl mix together the nut butter, applesauce, honey and vanilla until smooth.
5. Add in zucchini, cocoa powder, ground oats, baking soda, instant coffee and salt; mix until well combined. Fold in half of the chocolate chips.
6. Pour batter into prepared baking pan and sprinkle remaining chocolate chips over the top. Bake for 25-30 minutes or until tooth pick inserted into middle comes out clean.
7. Cool brownies in the pan on a wire rack until completely cooled, then cut into squares and enjoy!

Cooks Notes
Brownies can be stored in the fridge.

Good Morning Muffins, Gluten Free, Sugar Free and Dairy Free

These are a few of my favourite things…
flaxseed and eggs,
apples and almonds,
oats and carrots,
nuts,
dried fruit
and coconut.
If I could pack anymore goodness into these muffins I would.

Good Morning Muffins
These muffins are just sweet enough, the sweetness comes from the carrots, apples and dried fruit.
This recipe makes 9 - 10 muffins.

Ingredients
3 tsp ground flaxseed
3 large eggs
1/4 cup coconut oil, melted and slightly cooled
1/3 cup unsweetened apple sauce
1 tsp vanilla extract
2 cups almond flour
1/2 cup old-fashioned oats, and a handful more for the top of the muffins
1 1/2 tsp baking soda
Pinch of salt
1 cup shredded apple (about 1 large apple), packed
1/2 cup grated carrots, packed
1/3 cup unsweetened cranberries or your favourite dried fruit or any combination
1/3 cup walnuts or pecans, chopped
1/4 cup unsweetened shredded coconut

Directions
1. Preheat oven to 350ºF.
2. Line a muffin tin with paper liners.
3. In a large bowl whisk together ground flaxseed, eggs, coconut oil, apple sauce and vanilla extract.
4. Add in the almond flour, oats, baking soda, salt and mix until well combined
5. Fold in the grated apple, carrots, dried fruit, nuts and shredded coconut.
6. Fill muffin liners and bake for 20 - 25 minutes.

Cooks Notes
Look for unsweetened apple sauce in the snack pack size, one container is about a 1/3 of a cup.
I like to use unsweetened or fruit juice sweetened dried fruit, you can usually find this at the health food store.

Potato Fennel Salad with grainy mustard dressing and fresh herbs

This Potato Fennel Salad recipe started at my farmers market, the best place to shop this time of year. These cute little baby red, white and purple potatoes may be small but they pack a lot of flavour; they are creamy, earthy and soak up whatever you toss them in. This version has no mayo, just a great mustardy dressing, lots of thinly sliced fennel, baby spinach and handfuls of fresh herbs.

Check out this list of Farmers Markets in the Toronto area.
And here is my recipe for potato salad made with mayo, Summer Potato Salad with Lemon and Dill.

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Potato Fennel Salad with Grainy Mustard Dressing and Fresh Herbs
I love this colourful combination.
Serves 6 as a side dish.

Ingredients for the Potato Salad

3 pounds potatoes, I like to buy the small the mini potatoes, cut if needed.
1 fennel bulb, thinly sliced (save the fronds for garnish)
1 cup baby spinach, packed
1 shallot, peeled and finely chopped
1/4 cup finely-chopped fresh parsley
1/4 cup finely-chopped fresh dill
1/4 cup finely-chopped fresh chives

Directions for the Potato Salad

1. Place the potatoes in a large pot and add enough water so that the potatoes are covered. Cook over medium-high heat until the water starts to boil. Reduce heat to medium and simmer; continue cooking for about 8 - 10 minutes or until the potatoes pierce easily with a fork.
2. Drain the potatoes in a colander and let cool for for about 5 minutes.
3. While the potatoes are still warm toss with the dressing.
4. Add in the sliced fennel, shallot and fresh herbs.
5. Toss again until combined.
6. Taste and adjust seasoning, you may need to add more salt and pepper. If not serving right away you can cover and refrigerate.
7. I like to serve at room temperature but it can also be served chilled.

Ingredients For the Dressing

juice from 1/2 a lemon
4 tsp Apple Cider Vinegar
2 tsp Whole Grain Mustard
1/2 cup Olive Oil,
1/2 tsp kosher salt or more to taste
freshly ground black pepper to taste

Directions for the Dressing

1. Whisk all ingredients in a small bowl or shake, covered, in a jar.
2. Taste and adjust seasoning.

Cooks Notes
To make this more of a meal you could add in olives, garbanzo beans, chopped hard boiled eggs, green onions or crumble in some goat, feta cheese or blue cheese.

Orange Carrot Muffins, Gluten-free, dairy-free and refined sugar-free & How to make your own Oat Flour

You may need to wear your sunglasses when eating these muffins.
They are bright, light and just sweet enough.
This muffin is packed with your daily does of vitamin C, fibre, carrots, oranges, flax and oatmeal.
Sounds like the prefect breakfast to me.

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Orange Carrot Muffins
This recipe makes 8 or 9 muffins.
Gluten-free, dairy-free and refined sugar-free.

Ingredients

1 1/2 cup oat flour, (see how to make your own below)
1 cup almond flour
1 tbsp ground flax seed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 cup coconut oil, melted
2 tbsp maple syrup or honey
1/2 cup unsweetened applesauce
1/4 cup orange juice (freshly squeezed is best)
zest of 1 large orange
1 tsp vanilla
2 eggs
1 cup shredded carrots

Directions

1. Preheat the oven to 350°F and line muffin tin with muffin liners.
2. In a small mixing bowl, stir together your dry ingredients; oat and almond flour, flax, baking powder, baking soda, salt, cinnamon and ginger.
3. In a large bowl, whisk coconut oil, maple syrup, applesauce, orange juice, zest, vanilla and eggs.
4. Pour the dry ingredients into the wet ingredients and stir until everything is well incorporated.
5. Then fold in the shredded carrots and mix until just combined.
6. Pour batter into the prepared muffin tin, filling each about 3/4 way full. 
7. Bake in the preheated oven for 17 - 20 minutes, or until a toothpick inserted comes out clean.
8. Let cool in pan for 10 minutes then remove to a cooling rack.

HOW TO MAKE OAT FLOUR
You can make your own in just a few minutes

1. Place oats in the bowl of a high-speed blender, or a food processor.
2. Process for 1 to 2 minutes until the oats are ground into a fine, flour consistency.
3. Store in an airtight container for up to a month at room temperature or up to 3 months in the freezer.

What kind of oats to buy?
I like to use old-fashioned oats, but quick cooking oats work too, your can buy certified gluten-free if necessary.
I have not tried to make oat flour from steal-cut oats but I am sure it would work; you may need to process a bit longer.

Cooks Notes
All ingredients should be room temperature.
These muffins are best stored in a fridge and will last about a week.
Go ahead and add some nuts, seeds or dried fruit to these muffins.

Vegan Curried Smashed Chickpea Salad or Sandwich

Move over PB & J, I am over you. My new go-to sandwich is made with the humble and healthy can of garbanzo beans; to me, chickpeas. This vegan mashed chickpea sandwich is packed with texture, flavour and 39 grams of protein per cup, an excellent source of fibre, potassium, vitamin C and B-6. They fill you up and support your immune system. What’s not to love?

When in the grocery store look for organic chickpeas. The ingredient list will be this: garbanzo beans, water and sea salt, nothing else. Some of the non-organic brands have extra ingredients, like Disodium EDTA. I had to look that up. Disodium EDTA is the most commonly used food preservatives worldwide. It stands for Ethylenediaminetetraacetic acid, I will take a pass since I cannot even pronounce it. What is that? It is a chemical added to preserve colour, flavour and texture in canned foods. Listen up, we have so many choices of brands to buy, find the brand that has clean ingredients, read labels and most likely if you can’t pronounce the ingredient or have no idea what it is, move on.

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Vegan Curried Smashed Chickpea Salad or Sandwich
This recipe makes 3 - 4 servings.

Ingredients

1/4 cup vegan mayo or any mayo you like
1 teaspoon curry powder, or more to taste
pinch of garlic powder
pinch of turmeric
1/4 tsp salt or more to taste
1 stalk celery, finely diced
2 scallions, minced
juice of 1 lime
¼ cup cilantro or parsley, roughly chopped
1 can chickpeas, drained well, (540 ml or 19 oz can)

Directions

1. In a medium sized bowl combine the mayo with the curry powder, garlic, turmeric and salt, mix well.
2. Add in the chopped celery, scallions and lime juice, mix again.
3. Then add about half the chickpeas and mash them well with the back of a fork or I like to use a potato masher. You could also use a food processor but make sure not to over process.
4. Fold in the rest of the chickpeas, cilantro or parsley.
5. Taste and adjust seasoning.
6. For best result, let mixture chill in fridge for at least an hour before serving.

Cooks Notes
Make sure to drain, rinse and dry the chickpeas well.
Be careful not to over process the chickpeas in the food processor. I like to leave it a bit chunky.
I like to make this in advance as I find the flavours really develop after a few hours int he fridge.
If you are not use to using curry powder I would start with 1/2 tsp and adjust to taste.
Feel free to add in other veggies, like diced peppers and carrots, or fruit like a chopped apple.
This keeps well in the fridge for 3 to 4 days.

If you like this recipe then try this one…
Mashed Chickpea Salad that tastes like tuna!

Vegan Pumpkin Muffins, Gluten-Free and Sugar-Free

What makes a good muffin?
A crispy top.
Texture.
Moist on the inside.
Naturally sweetened.
Lots of inclusions.

If this is your list too, then make these muffins.

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Vegan Pumpkin Muffins, Gluten Free and Sugar Free

Ingredients
These muffins are vegan, gluten free.
This recipe makes 10 muffins

2 tbsp ground flax mixed into 3 tbsp water, this is your ‘flax egg’
1/3 cup almond milk mixed with 1 tsp apple cider vinegar
1 1/2 cups oat flour
1 cup almond flour
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
3/4 cup pumpkin puree, unsweetened
1/4 cup pure maple syrup
2 tsp vanilla extract
2 tbsp tahini
1/2 - 1 cup - of mix in’s: like chocolate chips, dried cranberries, fresh or frozen fruit, nuts or any dried fruit you like, (I used frozen cranberries for this batch).
handful of pumpkin seeds for garnish

Directions

1. Preheat the oven to 350°F and line muffin tin with muffin liners.
2. In a small bowl, combine ground flax and water. Stir and let sit for 10 minutes to "gel."
3. In a measuring cup, combine the almond milk and apple cider vinegar then set aside.
4. In a medium mixing bowl, add the oat flour, almond flour, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg and salt; stir together
5. In another mixing bowl, combine the pumpkin puree, maple syrup, vanilla and almond milk, tahini and flax egg mix until well combined and batter has a smooth consistency.
6. Add the dry ingredients to the wet ingredients and fold everything together until just combined. Stir in the cranberries or your choice of mix-in’s.
7. Portion the batter out into the prepared muffin tin and top with a sprinkle of pumpkin seeds. Bake for 30 - 35 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
8. Let cool in pan for 5 minutes before transferring to a cooling rack. Let cool an additional 10 minutes before enjoying.

Cooks Notes
If you don’t have tahini you could use any nut butter or melted coconut oil.

WInter Blood Orange Salad

Slicing into a blood orange is almost as exciting as eating it. They are juicy and sweet, never mind drop-dead gorgeous and mouth-watering pretty. Somehow their natural beauty reminds me that winter will not last forever. Loaded with vitamin C, vitamin E, fibre and antioxidants; all that energy must be spinning around in my veins…I am feeling the love, bye bye winter blues.

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Winter Blood Orange Salad
Easy, fresh and delicious. the perfect salad for citrus season.
This recipe serves 4

Ingredients for the Salad
8 - 10 cups of lettuce, any combination you like, torn into bite-sized pieces
2 blood oranges, cut into rounds or segments
4 radishes, thinly sliced
1 cup feta, crumbled or cubed
1/2 cup pistachios

Ingredients For the Blood Orange Dressing
1/4 cup extra virgin olive oil
1 blood orange, juiced
1/2 shallot, finely diced
1 - 2 tsp honey, start with 1 tbsp
1 tbsp apple cider vinegar
1/4 tsp salt
fresh ground black pepper

Directions for the Blood Orange Dressing
In a small bowl or measuring cup, whisk together all ingredients for the dressing. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired. Taste again adding more salt as needed.

Instructions to assemble Salad
In a large salad bowl or serving dish toss together the salad greens with as much dressing as you need, holding back a bit of the dressing. Top with the feta cheese, radishes and pistachios. Drizzle with a bit more dressing and a few grinds of black pepper. Serve.

Cooks Notes
If you cannot find Blood oranges Cara Cara are also delicious.
You could add some chickpeas or any protein you like to turn this salad into a main. Would be great with grilled or roasted fish, tofu or tempeh.
I happen to love the combination of pistachios with blood oranges but you could use any nuts or seeds you like.
To make this salad vegan, try vegan feta, there are so many good ones on the market.

FIND MORE DELICIOUS AND HEALTY SALAD RECIPE HERE

Winter Salad with Orange Miso Dressing or Maple Dijon Vinaigrette

I have a bit of a passion for beautiful serving pieces. I think that food tastes better when it is served on something that makes the love you put in your food special. My friend Patricia Cherrie makes just that. One of a kind small batch pottery from her studio in Uxbridge, Ontario where she is surrounded and inspired by the beauty of rural Ontario.
I was inspired to make this colourful healthy winter-time salad to showcase her work. Using hearty kale, brussel sprouts, red cabbage, nuts and fruit this salad is made for colder days. The orange miso dressing is a touch sweet and will add a bit of vitamin C to you day and the Maple Dijon highlights our pure Ontario maple syrup.

If you happen to find yourself in the Uxbridge area, Pat’s studio is Greenmantle Pottery and she is also selling her work on-line at Greenmantle Pottey and The Northern Kiln.

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Winter Salad with Orange Miso Dressing or Maple Mustard Dressing
Make 4 servings

Ingredients for the salad
3 cups red cabbage finely sliced
6 brussel sprouts finely sliced
4 large leaves kale, finely sliced
1 cup pomegranate seeds
1/2 cup almonds or hazelnuts roughly chopped
1/4 salt

For the Orange Miso Dressing
1/3 cup freshly squeezed orange juice around 2 oranges
1 tbsp white miso paste
1 garlic clove minced, (optional)
2 tbsp olive oil
1 tbsp maple syrup
pinch of salt
Combine all the ingredients together in a small mixing bowl. Whisk vigorously until the ingredients are well blended.  Season to taste with salt and pepper.

For the Maple Dijon Vinaigrette
1/2 cup extra virgin olive oil
2 tbsp Dijon mustard
2 tbsp maple syrup
2 tbsp apple cider vinegar
1/4 tsp salt
freshly ground black pepper to taste
Combine all the ingredients together in a small mixing bowl. Whisk vigorously until the ingredients are well blended.  Season to taste with salt and pepper.

Directions to Assemble Salad

1. Add the red cabbage, brussel sprouts and kale to a large mixing bowl.
2. Toss in the pomegranate seeds
3. Add half the dressing to the salad mixture and toss well. Add more dressing as needed and salt and pepper to taste
4. To serve top with the chopped nuts.

Cooks Notes
This salad keeps well in the fridge.
To make this salad into an entree, add some protein like beans, tofu or tempeh.

Super Seed Tahini Granola

This is almost as good as the Frosted Flakes I ate as a kid! Well almost as good and good for you! Made with a mixture of super seeds, sweetened with maple syrup and sticks together with tahini. We never ate tahini as kids, but we did eat lots of peanut butter.

Try all my other granola recipes:
Buckwheat and Apricot Granola
Savoury Crunch Granola
Canadian Maple Granola

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Super Seed Tahini Granola
Super crunchy and delicious, nut free and grain free.
This recipe makes about 4 cups

Ingredients

1 cup unsweetened coconut flakes
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 sesame seeds
1/4 cup poppy seeds
1/4 cup flax seeds
1 tbsp chia seeds
1/2 tsp kosher salt
1/2 tsp cinnamon or ground cardamom
1/3 cup maple syrup, (you can increase the maple syrup to 1/2 for a sweeter taste)
2 tbsp coconut oil, melted
1/4 cup tahini paste
3/4 cup dried fruit such as apricots, currents, raisins, dates, prunes or goji berries or cherries.

Directions

1. Preheat the oven to 300 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
2. In a large bowl add coconut flakes, sunflower, pumpkin, sesame, poppy, flax and chia seeds. Add in the salt and cinnamon or cardamom. Mix well with a fork.
3. In a small saucepan melt the coconut oil, remove from heat. Add the maple syrup and tahini, stir until smooth. Pour this mixture over the seeds and mix well with a wooden spoon or spatula. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
4. Bake for about 30 to 40 minutes or until golden. Make sure to toss the granola every 10 minutes to ensure even cooking.
5. Let cool before adding in the dried fruit.
6. Store in an airtight container.

Cooks Notes
If you don’t have tahini then you could use any nut butter such as almond or cashew thought the tahini adds a unique flavour profile.
You have an option of using either using cinnamon or cardamom. I like the cinnamon for fruit and yogourt and the cardamom for savoury dishes, like a salad topper or sprinkled on top of roasted vegetables.
I used organic unsweetened dried cherries for this batch. I try to buy unsweetened dried fruit which you can find at most health food stores.
FYI - You want to bake this at 300 degrees Fahrenheit so the seeds don’t burn.

Nourishing Vegetable Broth

My January 2021 is all about this broth. I sip it when I am in need of some warmth, some energy and grounding and lately, I need it all.

This broth is easy to make. I like to use as many organic or local ingredients as the goal here is to extract all the nutrients from the vegetables. Cut the veggies any way you want and add them into a large pot. No fancy knife skills needed as you will be tossing out the veggies once the soup has finished simmering. If you want to change up any of the vegetables and use what is hanging around in the fridge, go ahead. I only use veggies that I would eat anyways. I would not add anything that I would not eat fresh or looks rotten, wilted is definitely ok. I don’t use cauliflower or white cabbage as it can overpower the taste. Have fun with this broth as it will bring you good health for the new year.

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Nourishing Vegetable Broth
If you want to add more veggies to your day then I recommend this broth.
This recipe makes 6 servings.

Ingredients

14 cups water
1 tbsp coconut oil or extra-virgin olive oil
1 red onion, quartered
4 cloves garlic, smashed
1 2-inch piece of ginger, smashed
1 cup greens, such as kale or spinach
3 medium carrots, chopped
3 stalks celery, chopped
4 cremini mushrooms
1/2 cup dried shiitake mushrooms
1 sheet kombu
1 tbsp whole peppercorns
1 - 2 tsp ground turmeric
1 tbsp coconut aminos or white miso paste
1 tbsp soy sauce, (low sodium)

Directions

1. In a large stockpot add all the ingredients. Bring to a boil and then reduce to a simmer. Cover the pot and let simmer for about 1 1/2 hours or until the vegetables are very soft.
2. Once vegetables are soft, allow broth to cool. Then using a strainer or colander strain broth. Discard all the vegetables.
3. Let stock cool before storing in the fridge or freezer.

Cooks Notes
I like to use organic or locally grown vegetables when available.
Discard the cooked vegetables after cooking.
Can be stored in the fridge for up to a week or in the freezer for 3 months.
You can find coconut aminos in most health food store, however you could use a spoonful of miso paste in place of the aminos.

Mushroom Stew with Buckwheat Groats (Reposted From 2014)

Gordy collects pens, Zach loves old books and typewriters and Yale miniature tea sets.  I love dishes. What I love about my vintage dishes is that I don't have enough of any one pattern for a full set so it becomes a game of mix and match.  Playing with dishes as an adult is just as much fun as those tea parties you had as a child. And what you put on those plates is just as much fun too.

 This stew is made with a mix of mushrooms like portobello, button and oyster. It is perfect comfort food for these long December days.  

Serve in your prettiest bowls.

Some history about the plates in the photos…

I purchased these plates many years ago in an antique shop in Montreal. In my collection I have 4 dinner plates, 4 salad plates, 4 soup bowls, 1 serving platter and 1 serving bowl.  Some of the sketches on the dinnerware are:  The Rideau Canal Bytown, Citadel of Kingston, Fish Market Toronto, Scene Among The Thousand Islands, Wigwam in the Forest and The market Place Quebec.

Ridgway's "Heritage" pattern merged Canadian history and colorful dinnerware. Manufactured by Ridgway Pottery of Staffordshire England in the 1960's, the earthenware pieces feature hand applied colors over a dark green transfer. "Heritage" pattern was adapted from a series of sketches and sepia watercolors composed by William Henry Bartlett, then a twenty-nine year old english artist. From June to November 1838 Bartlett traveled through eastern Canada creating the works. These were later engraved onto steel plates for mass printing.  Images from Bartletts journey were published as "Canadian Scenery Illustrated", an 1842 collection featuring over one hundred steel engravings.

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Mushroom Stew with Buckwheat Groats
Serve in your prettiest bowls.
This recipe will make enough for 3 to 4 servings.

Ingredients

2 tbsp. olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 medium carrot, diced
1 stalk celery, diced
1 1/2 lbs assorted mushrooms, sliced (use whatever you kinds if mushrooms you can find)
3 tbsp dried mushroom, rinse well and then soak for 10 minutes,
1/2 cup white or red wine
1 tbsp fresh thyme, remove from stalk
1 tbsp fresh sage, chopped, (or you an use dried)
pinch of red pepper flakes
1 cup buckwheat groats
5 cups mushroom stock, you may need more at the end of cooking, (see recipe below), or you could use a store bought vegetable stock.
salt to taste
freshly ground black pepper to taste
parsley, chopped for garnish
lemon zest, for garnish

Directions

1. Heat the olive oil in a large sauté pan over medium heat. Add the onion, celery and carrots. Cook for about 5 minutes, or until softened.
2. Add the garlic to the pan and continue cooking until you can smell the garlic.
3. Add the sliced mushrooms and cook for about 7 to 10 minutes or until the mushrooms are soft and have released all the juices.
4. Pour in the wine, the soaked dried mushrooms with their liquid. Add the thyme, sage, red pepper flakes and salt and pepper. Cook 2-3 minutes more, or until most of the liquid has evaporated.
5. Add the mushroom stock and buckwheat groats. Bring to a boil, then reduce heat to low.
6. Partially cover and cook 15 minutes, or until groats are tender.
7. Taste and adjust seasonings.
8. Serve with chopped parsley, lemon zest and freshly ground black pepper.

Mushroom Stock
Makes 2 quarts
For the Mushroom Stock

Ingredients

1 large yellow onion, sliced
1 leek top, chopped
2 medium carrots, chopped
½ lb. white mushrooms, sliced
1 oz. dried shiitake mushrooms
4 cloves garlic, smashed, skins left on
6 sprigs parsley
2 sprigs fresh thyme
2 sprigs fresh oregano or marjoram
1 bay leaf
1 tsp. salt
½ tsp. black peppercorns
10 cups of water.

Directions

1. Place all ingredients in large pot with 10 cups water, and bring to a boil. Reduce heat to medium-low, and simmer 1 hour.
2. Strain, pressing as much liquid from vegetables as possible.
3. Discard solids.
4. If not using right away, cool and then store in the fridge or can be frozen.

Cooks Notes:

I have tested this recipe using red and white wine. The red wine will give the stew a bit more depth in flavour and colour.
Do not overcook the buckwheat, it should have a little bite to it.
I like to taste as I cook, feel free to add salt and pepper or more spices to your taste.
Don't leave out the garnishes, the lemon zest add brightness and the parsley colour.
Next time I make this recipe I will try adding some chopped spinach.
If making ahead and reheating, you may need to add a bit more stock as the buckwheat tends to soak up some of the liquid.

Eggplant Cubes with Pomegranate Molasses

This year ICCO Canada and The True Italian Taste project held their awards Gala evening Pentola d’Oro, Under The Star, it was presented virtually and what a starry night it was! It is so great how dedicated this group is to highlighting authentic Italian products. One of they ways they do this is through seminars, masterclasses and tasting events. I watched the virtual event last week from the comfort of my kitchen. No fancy dress or high heels needed but I did pull out my favourite chef’s knife and pour myself a glass of wine. During the event I cooked along (virtually) - with Michelin-star Chef Cristina Bowerman, live from Italy and a food kit with all the ingredients delivered fresh to my front door from Eataly Toronto. Also by my side was my in-house taste tester who loved every bite.

So what did we eat? Ravoil del Plin stuffed with Amatriciana Sauce, Sous Vide Beef Tenderloin with Foie Gras Torchon with Chocolate Demi-glace and Eggplant Cubes with Pomegranate Molasses. I love how the flavours come together in this recipe; eggplant, pomegranate and coconut milk. It is vegan and makes a elegant first course.

I did make a few changes to the original recipe. Mine is almost as good as what was in my dinner kit. I have adjusted the recipe slightly. Here is the recipe how it was written and below you will find my version of it. Buon appetito!

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Eggplant Cubes with Pomegranate Molasses
This recipe serves 4 as an appetizer.

Ingredients

1 large eggplant
2 tbsp pomegranate molasses
1 tbsp honey
2 tbsp olive oil
2 tbsp sesame seeds
pinch of salt
1 can coconut milk
1 tbsp green curry
1/2 cup raw peanuts
fresh basil for serving

Directions:

1. Preheat oven to 170 degrees C (350F). Line a baking tray with parchment paper.
2. Cut the eggplant into cubes. Lightly score the surface of the eggplant in a crosshatch pattern.
3. In a shallow bowl toss the eggplant with the pomegranate molasses, oil, sesame seeds and salt.
4. Place the eggplant on the parchment lined baking tray and roast for about 20 minutes or until bubbling and the eggplant is golden around the edges.
5. While the eggplant is roasting place the peanuts, green curry and coconut milk in a medium pot and bring to a simmer.
6. Cook, stirring constantly until the coconut milk has reduced by about half.
7. To serve: Place a few spoonfuls of the coconut peanut sauce on each plate. Place an eggplant cube on top of the sauce and garnish with the fresh basil.

Cooks Notes
Any leftover sauce would be great as a marinade for tofu or tempeh.
You can find pomegranate molasses at selected supermarkets, health food/specialty food stores.

Grilled Radicchio Salad

Food is the best medicine. That is why I love eating salads any time of the year. You can get creative with what goes into the bowl as the seasons change. It may be cloudy and cold outside but your salad bowl can be filled with sunshine. Grilled radicchio is the star of this salad. The warm crunch of the radicchio balances well with the citrus fruits, tangy feta and when topped with the yogourt dressing turns this salad into a rainbow of colour and a salad packed with vitamins and minerals that help support overall immune health. The kale is high in vitamin A and vitamin C, both of which are important for maintaining immunity. The citrus in this salad adds incredible flavour, is bursting with colour, and also has a substantial amount of vitamin C. This quick and easy salad will help you through cold and flu season. I love foods that boost my mind, body and immune system.

This salad is packed with Immune-supporting ingredients:
Citrus fruit: Contains high levels of vitamin C which helps to support your immune health.
Greek yogurt: Greek yogurt has a higher content of protein than other types of yogurt. Our bodies required protein to help make antibodies, an important aspect of our immune system
Pistachios: Contains zinc which helps support immune function.
Feta Cheese: Not only does feta cheese contain calcium, but it also is high in protein, which it is required to help make antibodies, an important aspect of our immune system.
Kale: High in vitamin A and C, both vitamins are important for maintaining and supporting your immune system.

If you’re not already a member of the Jamieson Health Club, head to their website to sign up today and you’ll receive new immune-focused recipes throughout the cold & flu season. And looking for a little extra support through the winter months? Try Jamieson’s must-have immune product, Cold Fighter to help fight off early signs of cold and flu symptoms.

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Grilled Radicchio Salad
This recipe is gluten free, plant based and perfect for vegetarians.
Servings: 4

Ingredients For the Salad
2 radicchio, medium size ( any variety, I used Treviso)
1 box, (5oz) baby kale
2 tbsp olive oil, (more if needed)
1 large or 2 small ruby grapefruit
1 large or 2 small oranges, (any variety)
½ cup pistachio nuts, lightly salted
½ cup feta cheese, crumbled
handful fresh mint leaves, torn
½ tsp salt
freshly ground black pepper to taste

Ingredients For The Salad Dressing
½ cup plain 2 % Greek yogourt
¼ cup extra-virgin olive oil
1 tbsp Dijon mustard
2 tbsp honey
1 tbsp grapefruit juice
1 tbsp orange juice
1/4 tsp salt
freshly ground black pepper to taste

Directions For The Salad
1. Cut the radicchio into quarters, but leave the core intact. Carefully spread the radicchio apart and using a pastry brush lightly brush with olive oil.
2. Pre-heat grill pan to medium heat, once hot add 1 tbsp of the olive oil and place the radicchio in the pan. Grill for 2 to 3 minutes, if needed add a bit more oil, turn radicchio over and continue cooking until the edges are nice and browned and the leaves have softened. The radicchio should be lightly charred. Take off the heat and set aside.
3. Using a sharp knife peel and slice both grapefruits and oranges, I like to do this over a bowl to catch the juices, (the juice will be added to the salad dressing). Set aside.

Directions For The Salad Dressing
1. Add all ingredients to a small bowl and whisk until well blended.
2. Taste and adjust seasonings. If not sweet enough for you add a bit more honey.
3. Set aside until ready to assemble the salad.

To Assemble the Salad

1. Place the baby kale on a large serving platter.
2. Lay the grilled radicchio on top of the baby kale.
3. Place grapefruit and orange segments over the radocchio.
4. Top with crumbled feta cheese.
5. Scatter with pistachios and fresh mint leaves.
6. Drizzle with salad dressing, salt and a few grinds of pepper.

Cooks Notes:
Any leftover dressing can be stored in the refrigerator for up to one week.
You can use any soft cheese in place of the feta; try goat cheese or buffalo mozzarella.

Roasted Squash with A Spicy Yogourt Green Sauce

As the temperature starts to drop its time to raise the heat, Canada. And what I mean by heat is hot sauce, not a trip to Miami, (maybe next year). So if you are in the need to spice your life up a bit then try this crazy hot, hot sauce. I have been squeezing it on avocado toast, on top of eggs and into my chili for a bit of heat. So what does this have to do with squash? Nothing really, but it is just another food group that I can add hot sauce too!

Watch out Canada, a new hot sauce has arrive from our neighbours! Made in the USA Secret Aardvark is now available in Canada. All I can say is it will blow the leaves on your lawn right onto the street. Happy Autumn.

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Roasted Squash with Spicy Yogourt Green Sauce
This recipe serves 4.

Secret Aardvark hot sauces are available at the Foodland on Danforth.

Ingredients
For the Squash
Winter squash, (about 2 lb) any variety, cut into slices or large chunks.
2 -3 tbsp olive oil
salt and pepper
3/4 cup of pomegranate seeds, (for garnish)
2 green onions, thinly sliced on the diagonal, (for garnish)

Ingredients for the yogourt green sauce
1 cup plain Greek yogurt
2 tsp Secret Aardvark Serrabanero Green Hot Sauce, (or more to taste)
½ cup cilantro leaves
2 tablespoons mint leaves
2 tbsp olive oil
zest from 1 lime
1 tablespoon fresh lime juice (or more to taste)
1/4 tsp salt

Directions
For the squash
1. Preheat oven to 400 degrees.
2. Rinse the squash, then cut in half and scoop out the seeds. Do not discard the seeds.  Cut squash into wedges.
3. Toss the cut squash directly on a baking sheet lined with parchment paper with about 2 Tbs, or more if needed of olive oil and a generous seasoning of salt and pepper. You can also roast the seeds at the same time, just toss in a bit of oil and spread out on another baking sheet.
4. Roast the squash until tender and nicely browned about 20 to 40 minutes, depending on the texture of the squash. Squash should be fork tender. The seeds will take about 15 minutes and brown quickly so keep an eye on them.
5. While the squash is roasting, make the green yogourt sauce.

For the yogourt green sauce
1. In a the bowl of a food processor add the yogourt, hot sauce, cilantro, mint, oil, lime zest, lime juice and salt, process until smooth.
2. Taste the sauce and adjust seasoning.
3. Cover and refrigerate until ready to use.

To assemble
1. To serve, arrange the squash on a platter, spoon a ribbon of the yogurt green sauce on top the squash.
2. Garnish with the pomegranate seeds, green onions and the roasted pumpkin seeds. Finish with salt and freshly ground black pepper.
3. Serve warm or at room temperature.
4. You can pass around extra hot sauce for your brave guests.

Cooks Notes
Any leftover yogourt sauce can be store in the fridge for up to a week.
I used an acorn squash for this recipe, but it will work with any variety of winter squash.

Kimchi Cauliflower Fried Rice

Tis the season of the cauliflower. They are big, easy to find, locally grown and very inexpensive this time of year. I have been making this recipe all month long and I change it up with whatever veggies are hanging out in my fridge. If you love fried rice, but don’t want the rice then you have to try this Kimchi Cauliflower Fried Rice.

Are you curious about kimchi? If you have not yet had the opportunity to try kimchi I can say it is definitely one of those acquired tastes and be warned it may not be love at first bite. Kimchi is a bit hot and spicy with a tangy, slightly sour and crisp flavour. So what is kimchi? Kimchi is a staple in Korean cuisine, usually made of fermented cabbage, although just about any vegetable can be fermented. The fermentation process creates healthy bacteria which is great for your gut and helps to aid in digestion.

What I like about this recipe is that you can create this dish in a flash - At all times a jar of kimchi is in my fridge and if you don’t have time to make the cauliflower rice yourself you can find packages of riced cauliflower in the produce section and freezers at most grocery stores. I have yet to make my own kimchi but stay tuned it may be my next cooking experience or experiment. Attention Gordy…(my very own in-house taster), be warned you may be eating a mouthful of kimchi on top of your next burger!

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Kimchi Cauliflower Fried Rice
You can make this dish in less than 15 minutes.
FYI - This recipe is adapted from Goop.

Ingredients
This recipe makes 2 -3 servings.

1 small head cauliflower, (about 4 cups)
2 tbsp oil, use any oil you like (I made mine with avocado oil)
1 small clove garlic, minced
2 tsp sesame oil
1 small bunch of kale, (any type of kale you like) ribs removed, leaves sliced into ribbons
2 scallions, thinly sliced
½ cup chopped kimchi
¼ cup chopped fresh parsley
3 tbsp tamari, soy sauce or coconut aminos
Sriracha or your favourite hot sauce, for serving
Sesame seeds for garnish (optional)

Directions

1. Cut the cauliflower into small florets, then in small batches add the cauliflower into the bowl of a food processor and pulse until it resembles grains of rice.
2. Heat both oils in a large nonstick sauté pan over medium-high heat. Add the garlic, kale and cauliflower and sauté until the kale is wilted and the cauliflower is beginning to brown, about 5 minutes. Mix in the scallions, kimchi, parsley, and tamari sauce.
3. Taste for seasoning and serve with Sriracha or your favourite hot sauce.

Cooks Notes

Top with any protein you like, such as a fried or a soft-boiled egg, baked tofu, (my fav) or baked tempeh.
This recipe is adaptable to any green leafy vegetables such as spinach, bok choy or swiss chard.

Lemon Blueberry Donuts - Paleo, dairy free, grain free and gluten free

When Covid-19 hit I stocked up on cans of beans, bags of rice and tins of tuna. But as the stay-home order continued a packaged arrived at my door with a donut pan. Was this for me? Apparently so, ordered by my in-house taste tester with the intentions of learning to bake. Well guess who’s doing the baking?

I know that years from now after this donut pan is packed away there will come a time when I happen upon it and remember with sadness the losses and also some happiness in the small things, like making donuts. In the meantime move over Tim Horton’s there is a new donut in town.

Stay safe everyone!

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Lemon Blueberry Donuts - Paleo
This recipe makes 10 - 12 donuts
Dairy free, grain free and gluten free.

Ingredients: 

2 cups almond flour
1/2 tsp baking soda
pinch of salt 
zest of one lemon
3 eggs
1/4 cup unsweetened applesauce
1/4 cup honey 
1 tsp vanilla extract
2-3 tbsp fresh squeezed lemon juice
1 cup blueberries, fresh or frozen

Directions: 

1. Preheat oven to 325 degrees and grease donut tin. (I like to use coconut oil for greasing the pan).
2. In a medium bowl, combine the almond flour, baking soda, salt and lemon zest. In a separate bowl, combine the eggs, applesauce, honey, vanilla extract and lemon juice. 
3. Add the dry ingredients to the wet ingredients and mix until well combined. 
4. Add in blueberries and fold in.
5. Spoon into the donut pan.
6. Place in the oven and bake for 14 to 16 minutes until lightly golden.
7. Let cool before glazing the donuts.

Ingredients for the Glaze

2 tbsp coconut oil melted
1 tbsp fresh lemon juice
2 tbsp maple syrup 
1-2 tbsp coconut cream (see cooks note)

Directions for the Glaze

1. In a medium bowl, whisk together the melted coconut oil with maple syrup until smooth, then add the lemon juice, and coconut cream and continue mixing until very smooth.
2. Dip one side of each donut in glaze and place on parchment paper.
3. Serve right away or store in the refrigerator for later.  

Cooks Notes

You can find coconut cream in the grocery section beside tins of coconut milk.
You can also use the thick cream that is on the top of a tin of coconut milk, just discard the water.

Strawberry and Rhubarb Chia Jam, Sugar-Free

Local rhubarb is in season, a brief moment in spring when this tart bitter vegetable makes its annual appearance. Yes, a vegetable, though it’s mostly treated as a fruit. I love the pink, red and green colours of the stalks and the tangy tart flavour. Rhubarb needs lots of sweetness and most recipes use a lot of sugar. I used maple syrup for mine and honey is just as delicious. You can use this jam on toast, in oatmeal, mixed into yogourt or use it as a dessert topping on ice cream. And my new delight is to pair with cheese or serve with savoury foods. You can only get rhubarb this time of year—so better make the most of it!

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Rhubarb and Strawberry Chia Jam, Sugar Free
Rhubarb, strawberries and chia seeds make this easy stovetop jam in about 30 minutes.
This recipe will make an 8 ounce jar.

Ingredients

1 pound fresh rhubarb, about 3 stalks, chopped into ¼-inch slices
1/2 cup sliced strawberries
3 tbsp honey or maple syrup
2 tbsp chia seeds
1/4 cup water
1 tbsp fresh lemon juice

Directions

1. Combine the chopped rhubarb, strawberries, sweetener and water in a small saucepan. Cook over medium heat, until reduced, stir to help break down the fruit. If you need more water add as needed.
2. Once the fruit is soft reduce the heat and add in the chia seeds and cook for about 10 minutes until the mixture begins to thicken.
3. Remover from the heat and add in the lemon juice. Once cooled transfer to a glass jar. The mixture will thicken up a bit more as it cools.
4. Store in the refrigerator for up to two weeks.