Mushrooms with mashed Cauliflower and truffle oil - I love this!

This recipe has  big flavours and textures…the creaminess of the cauliflower, the earthiness of the mushrooms and the drizzle of truffle oil screams comfort food, sweats and TV.  You can bake in a casserole dish but I like these cute ramekins, they are perfect when eating  in front of the TV.  Now off to eat and watch my fav new PBS series, Last Tango in Halifax…

---

Mushrooms with Mashed Cauliflower and Truffle Oil

This recipe was adapted from Delicious Everyday.

Serves 4

Ingredients:

• about 6 cups of cauliflower chopped (I used a medium sized cauliflower)
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 medium sized carrots, diced
• 1 celery stalk, diced
• 3 cloves of garlic, chopped
• 1/3 cup dried wild mushrooms, soaked in 1/2 cup of boiling water (I used porcini)
• 1 pound mushrooms, diced, you can use a mix or any kind you like.
• 1 tbsp fresh thyme leaves, roughly chopped
• 1 tbsp tomato paste
• ¼ red wine
• 1 cup vegetable stock
• salt and pepper, to taste
• 2 tbsp olive oil
• 3 tbsp nutritional yeast, (optional) 
• 1 tbsp dijon mustard
• 1 tsp salt
• 2 tsp thyme leaves
• pinch of cayenne pepper
• pinch of ground nutmeg
• drizzle of truffle oil, (optional) 

Instructions:

Start by preheating the oven to 400 degrees.

For the Mushrooms:

1. In a  large frying pan over medium heat add the olive oil, onion, carrots and celery and then the mushrooms. Your pan will be very full but don't worry as the mushrooms with shrink down.
2. Remove the dried mushrooms from the water and chop.  Save the water.  Add mushrooms to the pan.
3. Then add the tomato paste and increase the heat and add the red wine, the liquid from the mushrooms and vegetable stock. Bring to a boil then reduce the heat to low and simmer for 5 to 10 minutes or until about  half of the liquid has been absorbed. Remove from the heat.
4. Place mushroom mixture in 4 ramekins or an 8 x 8 square pyrex, set aside.  Then prepare the cauliflower.

For the Cauliflower:

1. Chop the cauliflower, add to a large saucepan. Cover with water and bring to a boil. Season with salt and cook the cauliflower until tender. Drain and set aside.
2. Place the cauliflower in a food processor with 2 tbsp olive oil, nutritional yeast, mustard, cayenne pepper, nutmeg, salt and thyme leaves.
3. Blend until smooth. Taste and adjust seasonings.
4. Spoon on top of the mushroom mixture, drizzle with truffle oil and bake for about 20 minutes.

Cooks Notes:

• The truffle oil is meant to be a finishing oil.  Just a little drizzle on top,  less is more!
• If you don't like truffle oil just leave it out.

Kelp Noodle Pad Thai

Yale loves pad thai.  Her go-to take out is Flip Toss & Thai on Harbord Street, close to U of T. Its quick healthy take-out thats easy to eat when studying.  Now that school is over and out (!) - it's time we do some cooking together.

 I love to have Yale in the kitchen.  That is how I learned to cook, by watching my mother create wonderful meals…meatloaf mixed with Campbell's Alphabet Soup, chicken parmigiana breaded in cornflake crumbs and bowls of spaghetti tossed with Kraft grated parmesan (cheese) in the green tin. Our kitchen became more sophisticated when I became older, rib steaks broiled in the oven from Nortown, leafy romaine salads, (no iceberg here) tossed in homemade garlicky dressing that my mother coveted, the recipe given to her by the famous Carmen from the even more famous Carmen's Steak House Restaurant on Alexander Street. I learned to chop onions and garlic with lots of encouragement, "don't chop your fingers off with that knife, " "wash your hands" and "don't burn down the house."

So Yale, I know I can be a bit bossy in the kitchen but I hope my words of encouragement will inspire you … "do not leave dishes in the sink," "do not leave little bits of food in the fridge," clean as you go along," " fill the water pitcher when empty" and "don't burn the house down!" Other then that you're perfect and so was the pad thai. xo

---

Kelp Noodle Pad Thai (we made ours with grilled shrimp).This is very similar to another kelp noodle recipe I have on my blog, try them both.  This recipe was adapted from:  A Health Foodie.

Serves: 2

Feel free to add tofu, tempeh or seafood to this recipe and any other veggies that you like. 

Ingredients:

• 2 tbsp coconut oil
• 2 cloves garlic - minced
• 1 tbsp ginger - finely grated
• 2 zucchinis - cut into long spaghetti strands (this is where the Spiralizer comes in VERY handy).
• 1 bag of kelp noodles
• 1 carrot - cut into matchsticks

For the Sauce:

• 2 tbsp tamari or soy sauce
• 1 tbsp sriracha
• 1 tbsp tamarind paste 
• 1 tbsp tomato paste
• 1 tbsp coconut sugar or stevia to taste, (we used a bit of both)
• 1 tbsp rice wine vinegar
• 1 tsp sesame oil
• 1 tsp almond butter or any nut butter you have.

For the protein (optional): You could use any of the following or a combination of both.

• tofu cubes - cut tofu into bite-sized cubes and add them to the wok with the garlic and ginger.
• cooked shrimp - add to the wok with the vegetables. (I bbq my shrimp and added them in at the end).
•  scrambled eggs - add to the wok just before serving.

For the Garnish:

• lime wedges, some lime zest and a squeeze of lime juice.
• Handful of cilantro - chopped
• 2 scallion or chives - chopped
• handful of bean spouts or any sprouts you like.
• handful of chopped nuts
• extra hot sauce, (on the side for dipping).

Directions:

1. Start by soaking the kelp noodles in hot water until they pull apart and soften.
2. Using your Spiralizer, prepare the zucchini, if you don't have a spirlalizer you could use a vegetable peeler or a box grater.
3. Mix all the ingredients for the sauce and set aside.
4. On medium heat add the coconut oil to a wok or large sauté pan.  Add the garlic and ginger and cook until soft.  Add the kelp noodles, sauce and vegetables and mix well,  simmer for about 3 minutes.
5. To serve divide the noodle mixture into two bowls and add the garnishes.

Lime Grilled Salmon with Mango Salsa

Are you bored with oranges and apples?  Then head to Chinatown where the mango are in season, piled high and priced to move.  I can't resist buying a case and eating them all, but I did save a few for this recipe.

---

INGREDIENTS
1 10-ounce mango, peeled, pitted, diced
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1 tablespoon fresh lime juice, or more to taste
2 teaspoons minced seeded serrano chili, or more or less depending on how spicy you like your salsa
1 teaspoon grated lime peel
1 tablespoons olive oil, (optional)
Salt and pepper to taste

DIRECTIONS FOR THE SALSA 
1.  Combine all the ingredients and season with salt and pepper.
2.  I like to make the salsa ahead of time to let the flavours develop and adjust seasoning before serving.

INGREDIENTS FOR THE SALMON
4 6-ounce salmon fillets
1 tablespoon Dijon mustard
4 thin slices of lime
1 teaspoon grated lime peel
Fresh lime juice
Salt and pepper

DIRECTIONS FOR THE SALMON:
1.  Prepare barbecue (medium-high heat).
2.  Brush salmon lightly with Dijon mustard.
3.  Season with salt, pepper, lime zest and a squeeze of lime juice.
4.  Place a slice on lime on each piece of fish
5.  Grill until just opaque in the center, about 5 minutes per side.

Serve with salsa and garnish with cilantro.

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.

---

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.

The Better Bean Burger

Many of my best cooking ideas come when I am walking along the Beltline Trail. I first started walking/jogging along the Beltline with my father in the 1980's, in those days you could still see the wooden tracks of the rail road. Later I walked with my children in strollers, tricycles and two-wheelers and now I walk with Gordy, friends or alone.  The tracks are gone, my kids grown and my father passed, but walking along the trail I sometimes think I can still feel the outline of the tracks, hear the train whistle or see my father with his long legs always walking two steps ahead.

These burgers are perfect in a bun or on their own.  I have been using parsnip in lots of recipes lately, in muffins, loaves or roasted in the oven, I can't seem to get enough of this root vegetable and find that I am shredding it raw into salads and adding it in soups.  Where does your cooking inspiration come from?

---

Kidney Bean and Oat Vegan Burgers

This recipe makes 10 mini burgers.

Ingredients:

• 1 large onion, minced
• 1 tbsp tomato ketchup
• 2 tbsp tamari (can use soy sauce instead, but tamari is usually low sodium)
• 2 tbsp Dijon mustard
• 1½ cups quick-cooking oats (I had regular rolled oats which I ran in the food processor for a minute)
• 1 - 19 ounce tin of kidney beans
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 tsp tumeric
• 1½ tsp chili powder
• 1 cup carrot, grated
• 1 cup parsnip, grated
• 4 cloves garlic, very finely chopped
• coconut or olive oil

Directions:

1. Preheat oven to 350 degrees.
2. Rinse beans well and let drain.
3.  Sauté the onion and garlic for a few minutes until onions are translucent.
4. Add the carrot, all the spices and cook a couple minutes or until carrot is tender. Turn off the heat and set aside.
5. Mash the beans in a large bowl. Add the carrot mixture, mustard, ketchup, tamari and oats.
6. Mix well and then shape the mixture into patties. I like to make mine mini but you can make them any size you like.
7. Heat the same pan you used to sauté the onions and add a bit of oil.
8. Cook patties over medium heat for four to five minutes on each side, or until golden brown. 
9. I like to finish my burgers off in the oven for about five minutes per side to make them crispy on the outside.
10. Serve with a bun and all the toppings or on top of your favourite greens.

Mushroom Stew with Buckwheat Groats

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…off to boil the kettle.

 This stew is basically made out of seasonal mushrooms like portobello, button and oyster mushrooms. 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.

---

Mushroom Stew with Buckwheat Groats

Serve in your prettiest bowles.

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 celelry, diced

• 1 1/2 lbs assorted mushrooms, sliced (use whatever you kinds if mushrooms you can find)

• 3 tbsp dried mushroom, soaked for 10 minutes, then discard water

• 1/2 cup white or red wine

• 1 tbsp fresh thyme, remove from stalk

• 1 tbsp fresh sage, chopped

• pinch of red pepper flakes

• 1 cup buckwheat groats

• 5 c. mushroom stock, you may need more at the end of cooking, (see recipe below), you could use vegetable stock.

• salt to taste

• freshly ground black pepper to taste

• parsley, chopped for garnish

• lemon zest, for garnish

Instructions:

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 dried mushrooms and 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

• 8 to 1o 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 45 minutes.

2. Strain, pressing as much liquid from vegetables as possible.

3. Discard solids.

4. If not using right away store in the fridge or freezer.

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.

• As a side dish how about a green salad with some thinly sliced pears.

• If making ahead and reheating, you may need to add a bit more stock as the buckwheat soaks up the liquid.

• And like any stew this tastes even better the next day.

---

Nutritional Information for this recipe can be found at Meal Garden

Vegan Lentil, Quinoa, Sweet Potato Loaf

Some days I just love to stay home, cook and make a mess in the kitchen. When there is no one waiting for a meal it means I can take my time, turn up the radio and have some fun with lentils.  Lentils are loaded with fibre, folate, iron, minerals and protein and when combined with quinoa and sweet potatoes, you get this delicious loaf.  I have been eating this loaf for days now, (you can tell by the size that it makes a lot )-- I think next time I will make two and freeze one.  I have been eating it cold from the fridge with a green salad, a perfect lunch. Gordy keeps asking me what is that in the fridge, and I keep saying...I can give you a taste.  And then he runs out of the kitchen worried that if he stays to long I may think he will want it for dinner!  

---

Vegan Lentil, Quinoa, Sweet Potato Loaf

This recipe will make enough for 6 - 8 big serving and leftovers for lunch.

 Ingredients:

For the loaf:

• 3 cups of cooked red lentils (1 1/2 cup dry lentils with 3 cups of water)
• 3 cups of cooked quinoa (1 cup dry quinoa cooked with 2 cups of water/broth)
• 2 cups of sweet potatoes, mashed (about 2 medium)
• 1 medium onion, finely chopped
• 3 cloves garlic, finely minced
• 1 1/2 cup chopped kale or spinach
• 1/4 cup fresh parsley or cilantro, finely chopped
• 1 Tbsp coconut oil, melted or olive oil, 
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper 
• 1 tsp chili powder
• 1/2 tsp turmeric
• 1 tsp thyme

For the Glaze:

• 1/2 cup of tomato sauce
• 2 Tbsp maple syrup
• 1 tsp tamari or soya sauce
• a few drops of hot sauce more if you like
• 1-2 tomatoes sliced thinly for topping

Directions for the Loaf:

1. Bake the sweet potatoe until soft.
2. Cook 1 1/2 cup of dry red lentils with 3 cups of water on the stovetop for 20-30 minutes, lentil should be very soft.
3. In another pot cook the quinoa in 2 cups of water for about 20 minutes, quinoa should be cooked but still have some texture.
4. When everything has cooled add the sweet potatoes, lentil and quinoa to a large bowl.  Add the rest of the ingredients and with your hands mix until everything is well combined.
5. Cover the bottom of a 9x13 glass pyrex with parchment paper and lightly coat with a bit of coconut oil or olive oil.   
6. With your hands put the mixture in the pyrex and form a large meat-loaf style loaf.
7.  Then brush the glaze over the loaf and top the glaze with thinly sliced tomatoes.
8. Bake in a 350 degree oven for 60 to 70 minutes.  
9. Let cool before slicing.

Directions for the Glaze:

1. In a small bowl, mix the ketchup, maple syrup, soya and hot sauce.
2. Then brush or spread over the loaf and then top the glaze with thinly spiced tomatoes.

Cooks Notes:

• This is great as leftovers, straight from the fridge.  I found that it was even better the next day and much firmer from being in the fridge.
•   I have not tried it yet but you could make two small loafs instead of one.  

Quinoa and Sweet potato veggie burger

Next time I will try these grilled on the Weber - Gordy.

---

Dinner at my maternal grandmother Jenny's, (we called her 'Nanny') always included a platter of well cooked burgers. As soon as you stepped off the elevator (The Marquesa Apartments on Bathurst Street) you could smell onions frying.  Her burgers were well seasoned with salt,  pepper, ketchup, Worcestershire sauce, breadcrumbs, and eggs and always cooked in an electric frying pan drowned in shmaltz (chicken fat) and mound of fried onions. She made enough burgers for a small army, (my mother would say) and we each had to eat at least two, my father was expected to eat three, (out of sight he called them hockey pucks).  When we left we took home leftovers and the scent of the frying onions clinging to our clothes.  I never forgot those burgers.

I think my Nanny would like these veggie burgers, mine were cooked on a cast iron skillet.

This recipe makes 6 burgers that your Granny would love.

Ingredients:

• 2 cups water
• 1 medium sweet potato, diced, (about 2 cups)
• 1 cup uncooked red or white quinoa
• 1 cup cooked chickpeas
• 1 small zucchini, grated (1 cup)
• ½ cup pumpkin seeds or sunflower seeds
• 6 Tbs. hemp harts or flaxseeds
• 1/2 cup fresh parsley, chopped
• 1 tsp sea salt
• ½ tsp. freshly ground black pepper
• ½ tsp chili powder
• ½ tsp finely chopped fresh thyme
• 2 Tbs olive oil

Directions:

1.  Bring water, sweet potato, and quinoa to a boil in saucepan over medium heat. Cover, reduce heat and simmer for about 20 minutes, or until the quinoa is cooked. Transfer to bowl to cool.
2.  Stir chickpeas, grated zucchini, seeds, hemp hearts or flaxseeds, parsley salt, pepper, chili powder, and thyme into the quinoa mixture.
3. Mix well, mashing the chickpeas and sweet potato but leaving some chunks. I used my potato masher.
4. Shape mixture into patties.
5.  Preheat oven to 400°F.
6.  Heat oil in a large skillet over medium heat. Cook patties about 3 minutes per side, or until lightly golden brown. Remove from heat, and place on baking sheet. 
7. Bake for 20 minutes or until crispy.
8. Serve with your favourite toppings.

Pasta with root vegetables tossed in a warm lemon vinaigrette

Root vegetables aren’t something you normally see paired with pasta especially now that summer is almost here, but I saw these little heirlooms at the farmers market, and home they went. 

My root vegetables.

---

I used gluten free pasta for this recipe.  I have had good results with quinoa and brown rice, and now I am trying a new 4 grain pasta from Catelli made with white rice, brown rice, corn and quinoa. The texture was right on and my taster Gordy was happy to be eating a big bowl of pasta.

Recipe:

Ingredients:

• 1 lb of your favourite pasta, (I used gluten free Catelli)

• 2-3 cups of root vegetables, any combination you like

• 1 cup olive oil

• 1/2 teaspoon whole fresh thyme leaves

• 1 tablespoon minced fresh garlic

• ¼ cup flat leave parsley, (chopped)

• 1 cup argula

• 2 lemons, zested

• 1/4 cup freshly squeezed lemon juice

• 1 teaspoon Dijon mustard

• 2 tablespoons white wine vinegar

• 2 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper

• pine nuts or walnuts

• 1/4grated parmesan, (optional)

Directions:

For the roasted vegetables:

1. Preheat oven to 450 degrees.

2. Toss vegetables with olive oil and season well with salt and pepper.

3. Put vegetables onto a baking sheet and start roasting them for 35-40 minutes, or until they’re vegetables are becoming sweet, golden, and slightly caramelized (to get this effect, you’ll want to avoid tossing them around too much as they cook.

For the pine nuts or nuts:

1. Toast pine nuts (or any nut you like), in a large frying pan set over medium heat.

2. Stir them continually, and remove them as soon as they start to brown.

The pasta:

1. Cook pasta (according to directions), until tender but slightly al dente. 

2. Drain and return to pot.

The sauce:

1. Heat the olive oil in a medium saute pan and add the thyme, garlic, and lemon zest, cook over low heat for 1 minute.

2.  Off the heat, add the lemon juice, mustard, vinegar, salt, and pepper, stir well.

 To assemble:

1. Pour the hot vinaigrette over the pasta and then add the roasted vegetables and arugula.

2. Taste and adjust seasonings, sprinkle with grated parmesan (optional) and nuts and some fresh flat leave parsley.

3. Can be served warm or at room temperature.

Fresh herbs from my garden.

Lentil Tomato Sauce with zucchini 'noodles'

Did I say this was meatless? What makes this pasta so hearty and rich is the lentils and yes it is meatless, thought you could have fooled me, but not Gordy. The weber was lit and Gasparos sausages were cooked.  Happy all around.

---

Recipie

Ingredients:

• 1 tablespoon olive oil

• 1 cup chopped yellow onion

• 4 garlic cloves, minced

• 1/4 teaspoon crushed red pepper

• 1 1/2 cups dried lentils, rinsed

• 4 cups vegetable broth

• 1 tin of diced tomatoes, with juice

• 1 cup sliced mushrooms

• 1 cup diced eggplant

• ¼ cup sundried tomatoes

• 1/2 tablespoon dried rosemary

• 1/2 tablespoon fennel seeds

• dash of stevia or coconut sugar

• 1 tablespoon balsamic vinegar

• 1/4 cup red wine (optional)

• salt and pepper to taste

• 1/2 cup black olives

• 2 large zucchini or pasta

Directions:

1. Heat oil in a large saucepan over medium-high heat. Add onion and sauté until softened and starting to brown (5 to 7 minutes). Add garlic and crushed red pepper and cook until fragrant, about 1 minute.

2. Stir in lentils and broth and bring to a boil. Reduce heat, cover and simmer until lentils are tender (about 20 to 30 minutes).

3. Meanwhile, in a large pan sauté mushrooms and eggplant in olive oil until soft.

4. To the mushrooms and eggplant add the tomatoes, vinegar, and rosemary and fennel seeds, sun dried tomatoes, salt, pepper, sugar and stir until combined.

5. Add the cooked lentils to the tomatoes.

6. Bring to a boil again, reduce heat and cover. Simmer for 40 minutes. 

7. Taste and adjust seasonings.

8. Serve over zucchini or pasta and garnish with olives.

To learn how to make zucchini noodles: http://www.wikihow.com/Make-Zucchini-Noodles

Gordy's sausages on the Weber.

My spiralizer.

END OF WINTER SALAD

---

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.

CAULIFLOWER PIZZA CRUST

When you think of cauliflower, pizza is probably the last thing to come to mind.  I should tell you up front that this is not going to be anything like the Dr. Otker pizza in your freezer.  BUT I can tell you that you will be pleasantly surprised at how delicious it tastes while also packing a big punch of veggies. This crust is low carb and gluten free. That being said all this goodness did not persuade my in-house taster to join in the pizza party. Tonight Dr. Otker came through for Gordy.

This recipe makes 6 large slices of pizza.

Ingredients:

• 3 cups of processed cauliflower, (packed)
• 2 garlic cloves, minced
• 1 cup almond flour
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 cup garbanzo bean flour
• 2 tablespoons corn meal
• 1/3 teaspoon salt
• 1 – 2 teaspoons dried oregano
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes

Directions:

1. Preheat your oven to 400 degrees F.
2. Line a pizza pan with parchment paper and brush very lightly with oil.
3. Place the cauliflower florets into a food processor and process until completely broken down into the consistency of rice. You will need enough for 3 cups.
4. Now wrap the cauliflower ‘rice’ in a clean dishtowel, twist it up then squeeze all the excess moisture out.  The less moist, the crispier the crust will be.
5. In a large bowl, combine the cauliflower mixture, almond flour, eggs, baking powder, garbanzo bean flour, corn meal and spices. Using your hands, form the mixture into a ball and then flatten out directly on to a pizza pan.
6. Bake the crust for 25 minutes or until it starts to become crisp on the outside. Remove from the oven and let cool for 5 minutes.
7. Carefully slide the parchment paper out from under the crust. The crust will now be directly on the pizza pan.  (This will help crisp the crust).
8. Add your toppings. (Your choice)
9. Bake again with the toppings at 400 degrees for 15 minutes or until hot.

Toppings:
Whatever pizza toppings you like.  Just a note about ‘cheese’. I try to stay away from eating dairy and am not a big fan of ‘fake’ cheese but I thought I would give it a try.  I mixed a 1/2 cup of Daiya dairy-free style cheese with 1/4 cup of grated goat milk mozzarella, my pizza had the cheesiness I was looking for.

Cooks Notes:  You can bake the crusts earlier in the day and refrigerate until ready to top and bake.  The secret to a crispy curst is to squeeze out as much moisture from the grated cauliflower.

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.

WINTER ROOT VEGETABLE STEW

This is a perfect recipe to make when you have lots to do, such as holiday shopping and you just don’t feel like doing it. This recipe has lots of slicing, dicing and chopping to keep you busy.

My instructions are very simple.

1. Get Gordy to build a fire.
2. Open some wine.
3. Make this stew.
4. Then eat and enjoy while watching your favourite TV show.

I took the photo and realized I forgot to add the peas!

Cooks Notes:  Read the recipe before you start.

This is a one-pot meal.

Servings: 6

Ingredients:

For the mirepoix:

• 2 tablespoons olive oil
• 1 medium onion, minced
• 1 medium red onion, chopped medium
• 1 medium carrot, minced
• 1 medium stalk celery, minced

For the stew:

• 9 medium portobello mushrooms, sliced 1/2 inch thick (about 1 and 1/4 pounds)
• 10 ounces cremini mushrooms, sliced
• 2 medium garlic cloves, minced
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon dried thyme
• 1/2 cup wine, (red or white)
• 2  1/2 cups vegetable stock, (you could use water in a pinch)
• 2  teaspoons salt
• 1 cup canned diced tomatoes
• 1 bay leaf
• 2 large carrots, peeled, halved lengthwise, and cut into 1-inch pieces
• 2 large parsnip, cut into 1-inch pieces
• 2 turnips, cut into 1-inch pieces
• 2 medium red potatoes (about 1 and 1/2 pounds), peeled, quartered lengthwise, and cut crosswise into 1-inch piece
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 cup frozen peas, (frozen corn works well too)
• 1/4 cup minced fresh parsley leaves, (optional)

Instructions

1. Heat the oil in a large pot over medium heat.
2. Add the mirepoix and sauté, stirring frequently, until the vegetables begin to brown, about 10 minutes.
3. Add the portobello and cremini mushrooms, raise the heat to medium-high, and sauté about 10 minutes.
4. Add the garlic, rosemary, and thyme and cook for a few seconds until you can smell the herbs.
5. Add the wine, vegetable stock, salt, tomatoes, bay leaf, carrots, parsnip, turnip and potatoes and bring to a boil.
6. Reduce the heat and simmer, partially covered, until the carrots, parsnip, turnip and potatoes are tender, about 35 minutes.
7. Mix the cornstarch with water to form a smooth paste.
8. Stir the paste into the stew and cook until the liquid thickens for about 2 minutes.
9. Stir in the peas and cover.
10. Just before serving stir in the parsley, discard the bay leaf.
11. Taste and adjust seasonings.

FRESH CANTEEN AND LOVE THY CARROT ARE A PERFECT MATCH

For the next two weeks Fresh Canteen will be featuring a vegetarian recipe created by Love Thy Carrot.

Fresh Canteen delivers fresh ingredients to your home so you can create meals with easy-to-follow recipes, photos and instructions.  To learn more about them and to see the recipe for the Tofu and Broccoli in Peanut Sacue check out the website at http://www.freshcanteen.com

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).
•  

BEET AND CARROT VEGGIE BURGERS

Why are beets so amazing? They are jam packed with potassium and antioxidants, low in calories, and purple too. Beets make these burgers juicy and sweet and are full of good healthy stuff like veggies, beans, fresh herbs, oats and flax.  These burgers may be gluten free, dairy free and egg free but  filled with so much goodness that I can promise you that this tasty little burger is just that – amazing.

---

This recipe makes 8 burgers.

Ingredients:

• 2 cup cooked black beans, (if using canned drain well)
• 2 cups shredded beets
• 1 1/2 cups shredded carrots
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dijon mustard
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• pinch of cayenne pepper
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 1/2 cup rolled oats
• 1 tbsp ground flaxseed*** + 4 tbsp water
• Olive oil or coconut oil for sautéing

Toppings:
lettuce
mango
avocado
tomatoes
onions
sprouts

Directions:

1. Soak the 1 tbsp ground flaxseed in 4 tbsp water for 15 minutes.
2. Clean beets and carrots and shred with the shredder attachment of your food processor, then set aside.
3. Change the attachment to a metal blade and add the beans, carrots and beets. Pulse about 10 to 15 times until the mixture blends together making sure not to over process, the beans should still have some texture.
4. Transfer to a mixing bowl and add all the remaining ingredients.
5.  Using your hands mix very well. Everything should be well incorporated.
6. Place the mixture in the fridge for a half hour to chill.
7. Form patties, shape with your hands into burgers.
8. Heat a pan over medium-high heat.
9. Pour a thin layer of oil into the pan and cook patties for about 5 minutes on each side.  Depending on the size of you pan you should cook 3 or 4 burgers at a time.
10. Preheat oven to 400 degrees. Place burgers on parchment lined cookie sheet.  You can prepare ahead at this point and either keep in the fridge until ready to bake in the oven or put them directly into a preheated oven.
11.  Cook the burgers in the oven for 30 minutes until heated through. Check the burgers after 15 minutes and flip the burgers, this will make them crispy on both sides.
12. Serve with your favourite toppings.

Cooks Note:

•  I like to serve this burger with some honey mustard that I make by adding some honey to dijon mustard, add a pinch of cayenne pepper and stir well.  Serve as a dipping sauce or on the side.

---

Nutritional information for this recipe can be found at Meal Garden.

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.

---

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).

MIXED BEAN VEGGIE BURGERS WITH CARROTS AND PARSNIP

Everyone has that familiar tin of mixed beans in the cupboard that stare you in the face every time you open the door.  What to do with them…?  No mixed bean salad here, just a delicious recipe for a veggie burger. No promises that everyone in your household are going to enjoy these or even taste one (you know who I am talking about…Gordy) but Yale and I had them for dinner last night with purple potatoes and a dollop of honey mustard that I made by mixing dijon, some buckwheat honey and a dash of cayenne pepper and all of a sudden your can of mixed beans is not ordinary any more.

---

This recipe makes 8 patties.

Ingredients:

• 1 large onion, minced
• 1 tbsp tomato ketchup
• 2 tbsp low sodium soy sauce
• 2 tbsp Dijon mustard
• 1 1/2 cups oats
• 1 -19 ounce tin of mixed beans
• 1 tsp ground cumin
• 1 1/2 teaspoons chili powder
• 1/4 tsp sea salt
• 1 medium carrot, grated
• 1 medium parsnip, grated
• 2 or 3 cloves garlic, very finely chopped
• Coconut oil or olive oil

Directions:

1. Preheat oven to 400 degrees.
2. Rinse beans well in colander under cold running water.
3. Heat a skillet and saute the onion and garlic until translucent.
4. Add the carrot, parsnip, chili powder, cumin, salt and cook until the carrot and parsnip is tender. Turn off the heat and set aside.
5. Mash the beans in a large bowl. Add the carrot and parsnip mixture, mustard, ketchup, soy sauce and oats.
6. Mix well and then shape the mixture into eight patties.
7. Place patties in the fridge for 15 minutes so they become firm.
8. Heat a nonstick  skillet and coat with coconut oil.
9. Cook patties over medium heat for four to five minutes on each side, or until golden brown.
10. Place patties on parchment lined cookie sheet, (You can prepare up to this point in advance).
11.  Bake in the oven for 20 to 30 minutes until hot.
12. Serve with your favourite toppings.

These veggie burgers freeze well.

VEGAN CORN PUDDING WITH FRESH THYME AND ROSEMARY

When I told Gordy I was making a pudding for dinner he thought he was getting chocolate pudding.  Wait until he finds out that this recipe has no milk, no butter, no flour… and no chocolate.

---

Vegan Corn Pudding

Serves 6 as a side dish

Ingredients:

• 6 cups fresh corn

• 1/2 cup unsweetened almond milk (you could use soy milk)

• 2 tablespoon of arrowroot flour

• 1 teaspoon salt

• 2 teaspoons fresh thyme

• 2 teaspoons fresh rosemary

• 1/4 teaspoon black pepper

• 1/8 teaspoon of cayanne pepper

• 2 tablespoon melted Earth Balance Buttery Spread

• 4 teaspoons of baking powder

• 2 tablespoon of corn meal

Directions:

1. Cut corn niblets off the cob.

2. Whisk arrowroot in 1/2 cup of almond milk.

3. Put 2 cups of corn and almond milk in the food processor. Puree.

4. Add salt, pepper, cayenne, melted “butter,” baking powder, and cornmeal to the food processor, and process well.

5. Add remaining corn, thyme and rosemary to the food processor and and pulse for 5 or 6 times, just until mixed, you should still have some of the texture of the corn.

6. Grease a 9 or 10 inch round baking dish with canola oil or coconut oil. Scrape corn mixture into dish. Bake uncovered at 350º for 30 to 40 minutes or until slightly brown around the edges.