LENTIL SHEPHERD’S PIE WITH MASHED POTATOES AND PARSNIP

When Gordy found out I was making this lentil loaf for dinner he went to the Stockyards for lunch, he said he had to keep his life in balance. Burger for lunch, lentils for dinner! 

 Yale and I loved the lentil loaf.  The burger looks really good too!

Ingredeints:

  • 2 1/2 pounds (about 4 large) russet potatoes, peeled and quartered
  • 6 parsnips, peeled and roughly chopped
  • 1 cup almond, soy, rice, or other non-dairy milk
  • Sea salt to taste
  • Black pepper to taste
  • 4 tablespoons olive oil, divided into 2 tbsp and 2 tbsp
  • 1 large onion, diced
  • 2-3 cloves garlic, minced
  • 2 large carrots, diced evenly
  • 2 ribs celery, diced evenly
  • 6 ounces baby bella, cremini, or button mushrooms, sliced
  • 1 1/2 cup brown or green lentils, dry
  • 1 cup vegetable broth
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme

Directions:

  1. Place potatoes and parsnips in a large pot and submerge in cold water (there should be at least 1 inch of water over the vegetables). Salt water well. Bring to a boil and then reduce to a simmer and allow potatoes and parsnips to cook for approximately 25-35 minutes, or until both vegetables are very fork tender. Drain, return the vegetables to the pot, and add 2/3 cup milk, 2 tbsp olive oil, and salt and pepper to taste. Mash well with a potato masher. If you need more milk, add the remaining 1/3 cup. Set the mashed potatoes and parsnips aside.
  2. While potatoes are cooking, bring 1 1/2 cup lentils and 3 cups water to a boil. Reduce and simmer until lentils have absorbed all liquid, and are soft (about 30 or 35 minutes). Set lentils aside.
  3. Heat 2 tbsp olive oil in a large saute pan over medium. Add onions and garlic and cook until onions are translucent and golden (10 minutes or so). Add the carrots and celery and cook till both vegetables are tender (another 8 minutes). Add the cremini mushrooms and cook for another 3 minutes before adding the lentils, the rosemary, the thyme, and 1/2 cup vegetable broth. Simmer the mixture, stirring well to incorporate flavors. Add more liquid as needed: you don’t want there to be too much broth or liquid in the bottom of the pan, because you’ll get a runny shepherd’s pie, but you do want it to be quite moist. When everything is warm and well mixed, season to taste with salt and pepper.
  4. Preheat oven to 350. In a large casserole dish, layer the lentil and veggie mixture. Spread the mashed potatoes delicately and evenly over. Bake for 20 minutes, or until potatoes are browning. Sprinkle with extra rosemary, if desired, and serve.

BLACK BEANS AND RICE YOUR WAY

The first time I had this delicious black bean recipe was in 2007 at friends Jeff Berman and Sue Dandos’ home, they both love to cook and right away I asked if they would share the recipe.  To my surprise the recipe was from Gourmet Magazine , (final issue published was November 2009 ).  This recipe has become one of my go-to vegetarian dinners. I have made a few additions and changes along the way, I use a long grain brown rice and when in a rush canned beans and sometimes a spoonful of store-bought salsa and a big handful of sunflower seeds. Steamed spinach on top for my daily greens completes this dish.  So now I know why the recipe is called black beans and rice your way… this is my way.

We have eaten many delicious meals with Jeff and Sue but sometimes it is the simple food that you remember most.

Black Beans and Rice Your Way

Serves4

  • Active time:45 min
  • Start to finish:2 1/4 hr (1 hr if using pressure cooker; includes making black beans)

For the roasted sweet-potato cubes:

  • 1 lb sweet potatoes, peeled and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt

For the rice and beans:

  • 2 1/4 cups water
  • 1 1/2 cups long-grain white rice
  • 4 to 4 1/4 cups Kemp’s black beans (when I don’t have time to soak the beans organic canned black beans work really well)

For the toasted pumpkin seeds:

  • 1 cup hulled (green) pumpkin seeds (also called pepitas; not toasted)
  • 2 teaspoons olive oil

Toppings:

  • cubes of avocado tossed with lime juice; tomatillo salsa; lime wedges; chopped white onion; fresh cilantro sprigs

Roast sweet-potaote cubes:

  • Put oven rack in middle position and preheat oven to 450°F.

  • Toss sweet potatoes with oil and salt, then spread in 1 layer in a large shallow baking pan. Roast, stirring and turning over once or twice, until tender and browned, 35 to 40 minutes.

Cool rice while sweet potatoes roast:

  • Bring water, rice, and salt to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and cook, tightly covered, until rice is tender and water is absorbed, about 15 minutes. Let stand, covered, off heat 5 minutes, then fluff with a fork.

Toast pumpkin seeds while reice is cooking:

  • Toast pumpkin seeds in a dry 10- to 12-inch heavy skillet (not nonstick; preferably cast-iron) over moderate heat, stirring, until seeds are puffed and pale golden, 3 to 4 minutes. Transfer to a bowl and stir in oil and salt to taste.

To serve:

  • Reheat black beans, thinning with water if necessary, then serve along with rice, sweet potatoes, pumpkin seeds, and accompaniments, each in a separate bowl.

MY MOTHERS’S LATKES

 These are my mother’s latkes and they are the best.  Latkes are a lot of work and I could make them, but something special happens when you are an adult and your mother still cooks the traditional Jewish food you love.  These latkes are make with arthritic hands, an old food processor, and lots of love!

All during Hanukkah friends love to share their latkes techniques, do you use matzoh meal or flour, peanut or corn oil, yukon gold or baking potatoes, hand grated or food processor. Then there are the friends who share their recipes of latkes made with sweet potatoes, zucchini, carrots…Me, I am a latke purist. A  latke should be made with simple ingredients, yukon gold potatos, onion, egg, salt, matzoh meal, and be fried in  lots of oil, served with homemade applesauce and sour cream.

Latkes from my  Mother’s Kitchen

Ingredients:
4 medium potatoes, cut in wedges
1 large onion, cut in wedges
3 tablespoons matzoh meal
1 teaspoon salt
2 eggs
vegetable oil for frying (lots)
applesauce, sour cream

Directions:

  1. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
  2. Place shredding disc of food processor into mixing container. Closely pack potato and onion wedges into feed tube.
    Process while using food pusher to press potatoes and onion onto shredding disc. Transfer to mixing bowel.
  3. Place steel cutting blade into container.
  4.  Add  matzoh meal and salt,and eggs. When necessary scrape down sides of mixing container with rubber spatula .
  5. Add shredded potatoes and onion and process for a few seconds until mixed.
  6.  In one or two 12-inch skillets, heat oil to a depth of approximately 1/4 inch.
  7. Drop potato mixture by large spoonfuls into the oil. Flatten each mound slightly and fry in batches over medium-high heat until golden brown on both sides.
  8. Drain on paper towels, changing the towels frequently as they absorb the oil.
  9. To keep the finished pancakes warm and crisp while you fry the rest (or to reheat them if they were fried in advance), place them on a rack set over a cookie sheet in a preheated 300 degree oven.
  10.  Between batches add more oil to the skillet if needed, and make sure that it is hot enough before dropping in more potato mixture.

Serve hot with applesauce and sour cream.

LENTIL WALNUT LOAF WITH DIJON MAPLE GLAZE

The cooler weather is here.
I am thinking about comfort food.
Vegan meatloaf may sound like a bit of an odd concept, but I can assure you that it is a tasty one.
There is even ketchup in the glaze.
This may not be your Mother’s meatloaf recipe, but it is now mine!

High in fiber and protein and low in fat.

High in fiber and protein and low in fat.

The recipe will make 2 loafs so you will have leftovers.
Yale and I thought that it was even taster the next day.

Makes 2 loafs

Ingredients:

  • 1 cup uncooked green lentils (I am thinking that chickpeas would work well too)
  • 1 cup walnuts, finely chopped and toasted
  • 3 tbsp ground flax + 1/2 cup water
  • 3 garlic cloves, minced
  • 1 1/2 cups diced  onion
  • 1 cup diced celery
  • 1 cup grated carrot
  • 1/3 cup peeled and grated sweet apple
  • 1/2 cup oats
  • 3/4 cup breadcrumbs, you can use gluten free
  • 2 tsp fresh thyme (or 3/4 tsp dried thyme)
  • ¼ tsp dried mustard
  • ¾ tsp salt & pepper, to taste
  • ¼ tsp red pepper flakes

Balsamic Dijon Glaze

  • 2 Tbsp of ketchup
  • 2 Tbsp Dijon mustard
  • 1 Tbsp pure maple syrup
  • 2 Tbsp balsamic vinegar

Directions: 

  1. Rinse lentils well. Place lentils into pot along with 3 cups of water.  Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently and add more water if needed. You wnat to overcook the lentils so it will be easy to mash them.  Mash lentils slightly with the back of a  spoon when ready.
  2. Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F.
  3. Mix ground flax with water in a small bowl and set aside.
  4. Heat a teaspoon of olive oil in a skillet over medium heat. Sauté the garlic and onion for about 5 minutes. Season with salt. Then add in the diced celery, shredded carrot and apples.    Sauté for about 5 minutes more. Remove from heat.
  5. In a large mixing bowl, mix all ingredients together.
  6. Grease 2 loaf pans and line with parchment paper. Press mixture firmly into pan. Mix glaze ingredients and then spread on top of loaf.
  7. Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. Do not slice while the loaf is hot.  Wait about 10 minutes. 

THE POWER OF SOUP 2012

The power of soup is strong. I was in the kitchen as a volunteer, at Holy Blossom Temple to help prepare soup to bring to people in need of some warmth over the winter months to follow. I was so surprised how quickly 28 woman can work together to make soup.  Keeping us stirring the pot was guest chef, food writer, and author Lucy Waverman.  While the soup simmered Rabbi Karen Thomashow stirred a little spirituality into the evening, leading a discussion about the mitzvah of Bikur Cholim.  I went home with 2 new soup recipes and the knowledge of how something so simple like soup can bring people together!

 

The power of soup is strong.  Last week over 40 thousand people gathered at Woodbine Park for Soupstock,  a one-day celebration that features soup created by over 200 Canadian chefs to raise funds to support community action against the Mega-Quarry. Two of those chefs are friends of mine, Lisa Kates, aka A Food Gypsy and  Joanna Sable, from Bumpercrop, both are cooks extraordinaire.  Lisa made a rich caramelized beer onion soup topped with Bumpercrop’s Cameron’s Beer Onions and baguette from Knead Bakery.  A group of us volunteers met at The Depanneur,  a cozy little spot in the Junction to do our cooking, we came to peel onions, chop onions and caramelize onions.  I went home smelling like an onion!

Lisa Kates and Gail Gordon Oliver, from having some fun at the Dep while the onions simmer.

Lisa and Joanna serving up soup at Soupstock

Tasting some soup.

Here are the two recipes from Lucy Waverman that we made at Holy Blossom:

Multi Bean Minestone

Serves 6 to 8

  • 2 tbsp olive oil
  • 1 cup chopped onion
  • 1 tsp of minced garlic
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 28 oz can tomatoes, chopped with juice
  • 1 tbsp chopped fresh  basil
  • 1 tsp dried oregano
  • ½ tsp chili flakes
  • 4 cups stock or water
  • 1 can romano or other beans drained
  • 1 bunch spinach, stemmed and chopped
  • 1 cup zucchini, chopped
  • 1 cup short pasta (macaroni, orzo, etc)
  • Salt and freshly ground pepper
  • Grated Parmesan
  1. In large soup pot, on medium heat, add oil.  Sauté onions, carrots, celery and garlic for 2 minutes or until softened.  Add tomatoes, herbs, chili flakes, stock, spinach, zucchini and pasta.  Simmer for 10 minutes.  Add beans and simmer 10 minutes longer or until pasta is tender.  Season well with salt and pepper.  Serve with grated parmesan.

 

Sweet Potato and Pear Soup

Serves 6 to 8

The sweeter the pears, the more heat and acid you need to balance the taste.

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • ¼ cup chopped carrot
  • ¼ cup chopped celery
  • large sweet potatoes, peeled and diced
  • 1 pear, peeled and diced
  • teaspoon fresh thyme
  • 1 teaspoon paprika
  • 5 cups vegetable stock, low salt canned or home made
  • ¼ cup whipping cream, optional
  • 2 teaspoons maple syrup or to taste
  • 4 teaspoons lime juice or to taste

Heat oil in a pot on medium heat. Add onion, carrot and celery and sauté for 1 minute. Add sweet potato, pear and thyme and sauté about 2 minutes. Add paprika and chicken broth. Bring to boil and simmer for 15 minutes or until sweet potato is soft.

 

KALE MARKET SALAD WITH HONEY POPPY SEED DRESSING

I just came home with basket full of honey crisp apples, perfect for this recipe.

We ate this salad two days in a row for lunch – to great fanfare from Yale and guess what, not a  protest from Gordy.  I am pretty sure it was the honey in the poppy seed dressing and crisp apples in the salad that won him over, I can be sure it was not the kale!

Ingredients for the salad:

  • 1/2 to a full bunch kale
  • 1 -2 apples, sliced thin (pears would be great if you did not have apples)
  • 3 radishes, sliced thin
  • 1 cup cabbage, sliced thin
  • 1 cup radicchio, sliced thin
  • 1 avocado, cut into small cubes
  • 1 cup cherry tomatoes
  • a big handful of pumpkin seeds
  • a big handful of dried cranberries, (look for the unsweetened kind, which you can find in most health food stores). I have been using Prana Organic Cranberries, they are fruit juice sweetened.
  • 1 block of tofu cut into small bit sized cubes, (optional)

Directions:

  1. Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and add to the bowl
  2. Core the apples, cut them into 1-1/2-inch-long matchsticks, and add to the bowl.
  3. Slice the raddishes, cabbage, and raddico and add to the salad
  4. Half the cherry tomatoes and add to the salad
  5. Dice avacodo into small chuncks and add
  6. Add tofu cubes
  7. Add pumpkin seeds and cranberries
  8. Toss everthink well with the poppyseed dressing and eat.

Ingredients for the dressing:

  • 1/4 cup cider vinegar
  • 2 to 3 tablespoons honey, check for sweetness, you can always add more
  • 3 teaspoons Dijon mustard
  • 2 teaspoons poppy seeds
  • 1/4 teaspoon kosher salt, or more to taste
  • Freshly ground black pepper to taste
  • start with1/2 cup of vegetable oil, your may need more.  I like to use an organic grapeseed oil
  • 1/3 cup small-dice red onion

Directions:

  1. Place the vinegar, honey, mustard, poppy seeds,  salt and pepper in a large bowl.
  2. Whisk to combine.

  3.  While whisking add the oil slowly until all of it is incorporated.

BLACK-BEAN CHILI WITH BUTTERNUT SQUASH

The trees are changing colours.

I have just raked the leaves

 and I am craving a big bowl of hot chili

 This is dinner.

Ingredients:

  • 1 to 2 tablespoonolive oil
  • 1 large chopped onion
  • 1 medium diced yellow or red  bell pepper
  • 3 garlic cloves, minced
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 2 (28-ounce) can diced tomatoes, undrained
  • 2 chipotle chiles in adobo sauce, chopped
  • 1 teaspoon chile powder, or more to taste
  • 1 teaspoon oregano
  • 1 medium butternut  squash (about 2 pounds) – cut into cubes.
  • 1/4 teaspoon salt, or to taste

Directions:

  1. Heat oil in a large pot over medium heat. Add onion and bell pepper, and cook, stirring frequently, until soft, about 5 minutes.
  2. Add garlic and cook, stirring, a few more minutes.
  3.  Stir in beans, tomatoes, chiplotes, chili powder, oregano and salt.
  4. Simmer, covered, 10 minutes.
  5. Add cubes of butternut squash.
  6. Continue cooking, covered for 30 minutes or until squash is tender.

Cooks notes:

If you want to add some ground meat (1 lb) to this chili, cook the meat with the onions and bell peppers for about 10 minutes or until the meat has browned.

 If you like a thicker chili, you can puree one or two cups in the blender and then add back to the pot.

  If you have the time make the chili early in the day so the flavours have time to develop.

THE BEST LENTIL SALAD, EVER

I love this lentil salad recipe,  I have been making this salad all summer long and am often asked for the recipe.  My sister-in-law Marilyn is my biggest fan and I am sure that I have seen her eating it at the cottage for breakfast!

You can really make this recipe your own by adding  your favourite veggies, nuts and some crumbly cheese.  I like to toss in some raw pumpkin seeds, raw sunflower seeds and baby arugula, and if it is lunch time I just may crumble in a bit of goat cheese too. 

The Best Lentil Salad

I found this recipe on the food blog My New Roots and it is for sure a recipe you will come back to time and time again.

Ingredients:
2 ¼ cups (1 lb.) Du Puy lentils
1 medium red onion, diced
1 cup dried currants (you could also use raisins or other dried fruit)
1/3 cup capers

Vinaigrette:
1/3 cup cold pressed, extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. maple syrup
1 Tbsp. strong mustard
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. ground coriander
½ tsp ground cardamom
1/4 tsp. cayenne pepper
¼ tsp. ground cloves
1/4 tsp. freshly grated nutmeg
¼ tsp. ground cinnamon

Optional add-ins:
Arugula
Nuts and seeds
Goat cheese
Fresh herbs: flat-leaf parsley, cilantro, basil
Sprouts
Crispy seasonal veggies

Directions:
1. Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! Overcooking the lentils is the death of this dish. Be careful!
2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
3. Finely dice red onion – the salad is best if all the ingredients are about the same size. If using raisins, chop them roughly to make them a bit smaller, and do the same with the capers if they are large.
4. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add other onion, capers, and currants. If using other add-ins such as herbs, greens, or cheese, wait until just before serving. Otherwise, this salad can hang out in the fridge for a couple days.

VEGGIE BOWL WITH GINGER-TAHINI DRESSING

Yale is back in Toronto and living at home. I now have another veggie-lover in the house, Gordy you are outnumbered! Yale loves her veggies as much as I do so last night we made this bowl of veggie goodness with a raw tahini dressing.

Tahini dressing is popular at many vegetarian and raw restaurants.  I wanted to try and recreate it at home so I have been playing around in my kitchen and I think that this recipe works well over raw or lightly steamed veggies.  I  love tossing this with rice or quinoa and veggies for lunch or drizzling it over tofu for dinner.

This is what Yale and I made  and guess what …Gordy happily ate it too! (Thought I must add that he did eat a a steak sandwich for lunch)!

This beautiful veggie bowl is simple, colorful, and healthy!

Ginger-Tahini Dressing

  • 2 T raw tahini (you can buy raw tahini at the health food store).
  • 1  1/2 t fresh ginger
  • 1/2 cup oil
  • 1/3 cup water
  • 1-2 cloves garlic
  • 1 T lemon juice (about 1/2 small lemon)
  • 1 to 2 t Nama Shoyu or tamari
  • 1 to 2 t agave
  • dash of cumin

Combine all the ingredients in a small food processor or blender and blend until smooth. Taste and then play around with it until you get your desired thickness and taste.
Store any leftovers in a sealed glass jar in the fridge for up to 1 week.

For these bowls I used cooked quinoa (follow package directions), then topped it with steamed broccoli, roasted sweet potato, raw shredded beets, carrots, sprouts and a handful of beans. Make this recipe your own and use whatever vegetables you like.

THE BEST TOMATO SAUCE EVER, REPOSTED FROM 20102

A trip to Montreal always includes a stop at the famous Fairmount Bagel. I cannot buy a dozen bagels without Gordy eating a least two from the paper bag, the bagels are freshly baked in a wood-fired oven and yes impossible to resist! So while walking and eating bagels we noticed this tiny little shop, Drogheria Fine, filled with jars and jars of tomato sauce, olive oils and other delights in mason jars.

Just as you would be welcomed into your grandmother’s kitchen, owner Franco Gattuso welcomed us into his tiny shop. Bottles of olive oil were on the counter and pots of tomato sauce were boiling on the stove in the open kitchen and Franco offered us a spoonful right from the pot!  He calls the sauce La Salsa della Nonna which means Grandma’s’s Sauce.  We went home to Toronto with four jars, but soon realized that was not enough.  Now when visiting Montreal we get our dozen bagels and a dozen jars of Nonna’s sauce. 

Yale and owner Franco Gattuso.

RAW ZUCCHINI PASTA WITH SPICY TOMATO SAUCE & ALMOND PARMESAN CHEESE

On Saturday morning my friend-in-raw Karen from Nutrilicious and I took a raw vegan cooking demo with Toronto chef Claudia Gaviria from the Cruda Cafe  located in the St. Lawrence Market. We were a big group all looking for a healthy and new way of preparing and thinking about raw and living food and this class was a great introduction.

 Claudia knows her way around a raw kitchen. In the raw kitchen you will not see any pots, there is no stove, no oven but you will see high speed blenders, juicers, lots of knives for cutting all the veggies you will be eating, spatulas for scraping, food processors for mixing, dehydrators for making wraps and a Spiralizers to make pasta out of zucchini and carrots which I used to create this recipe.

 Who knew you can have so much fun in the kitchen without actually turning on the stove!  

Friends and family…do not stop inviting me for dinner or a lunch date! I eat all food that is prepared with love!

I know I will never be a full-time raw foodie, but I do love the idea of eating as much raw and living food as I can fill myself with.  Live food is living food and I like that.  

The recipe: This recipe was inspired by the delicious zucchini pasta from the Cruda Cafe.

To make the zucchini noodles:  you will need a Spiralizer fitted with the smallest blade.  I use one green and one yellow zucchini.  It is best to make the noodles just before serving.

To make the spicy tomato sauce:

  • 1/2 cup sun-dried tomatoes soaked in water until soft

  • 1/4 cup olive oil

  • 1/2 juice from a lemon

  • 3 cloves garlic

  • 1 tsp salt

  • 1/4 cup fresh basil leaves

  • 1/4 cup fresh parsley

  • 1/2 tsp cayenne pepper

  • 3 cups of tomatoes, any variety

Directions:

  1. Using your food processor with the metal blade, add oil, lemon juice, garlic and salt until well blended.

  2. Add sun-dried tomaotes, basil, parsley and cayenne pepper, process until smooth. (You may need to scrape down the sides of the processor).

  3. Add the tomatoes and pulse until finely chopped, do not over process.

  4. Serve over your zucchini pasta. 

  5. Any extra sauce will keep for a few days in the fridge.

To make the Almond Parmesan Cheese – This recipe is from Eat Raw, Eat Well by Douglas McNish – page 204

  • 2 cups of whole raw almonds

  • 1/2 cup nutritional yeast

  • 1 tsp fine sea salt

Directions:

  1. In a food processor, process ingredients until no large pieces of almonds remain. The mixture should be light and fluffy and contain no visible pieces.  Use immediately or refrigerate for up to one month.

AVACODO KALE SALAD DRESSING

My favorite part of going  to Montreal is deciding where to eat.  Dinner is usually saved for trying a new restaurant but for lunch we have a family tradition that takes place on boulevard Saint-Laurent – Together  we go, but not for long, we say ’Au Revoir’ to Gordy as Yale and I don our scarves and walk north to lunch at the vegan restaurant Aux Vives  and Gordy south to Schwartz’s for their famous smoked meat sandwich, ordered medium, what a surprise!   Yale and I usually eat the California Salad with grilled tofu or grilled tempeh, and always with their amazing house salad dressing.

The California Salad at Aux Vives.

On the drive home I know Gordy is dreaming about when he will eat his next smoked meat sandwich and my thoughts turn to salad!

Can I  recreate Aux Vives salad dressing?

So now  I am back in my kitchen experimenting and here is what I came up with.  I am pretty sure that the salad dressing at Aux Vives does not have avocado or kale, but I am sure that it has green onion and lots of dill.  Thank you Auv Vives for inspiring me and for your delicious healthy salad.  I will be back soon.

My dressing with avacodo and kale.

My recipe for Avocado Kale Salad Dressing:

  • 1 1/2 cups water
  • 1/4 cup freshly squeezed lemon juice or apple cider vinegar
  • 1/4 cup olive oil
  • 1 small ripe avocado
  • 1 to 2 green onion
  • 1/4 cup fresh dill
  • 1/4 cup flat leafed parsley
  • 2  large kales leaves
  • 1 clove garlic
  • 1/2 tsp salt (or more to taste)
  1. Blend all ingredients until smooth.
  2. Make-ahead: Refrigerate in airtight container for up to 3 days.

ASPARAGUS WITH MAPLE SYRUP

I bought purple asparagus today and guess what when roasted they turn green!

When cooking fresh asparagus, I’ve found that simple recipes are best. A quick roast in a hot oven and a drizzle of dressing is all that’s needed.  Purple asparagus is more tender and sweeter than the green variety and it is not often found in a supermarket, you may need to make a trip to your local farmers market .

I like to think that purple asparagus is special because,well, it is purple!

I found some today at Fiesta Farms.

This recipe is so simple.

Ingredients:

For the asparagus:
2 pounds asparagus (trimmed and cleaned)
1 tablespoon olive oil
For the drizzle:
1 – 2 tablespoons maple syrup ( to taste)
1 teaspoon dijon mustard
Coarse salt and pepper to taste
1/4 cup almond , roughly chopped by hand(you can lightly toast them if you like).

Directions:
1. Toss the asparagus in the oil.
2. Arrange the asparagus in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until tender, about 15-20 minutes. (Note: Roasting time can vary greatly depending on how thick your asparagus is).
4. Mix the  maple syrup, mustard, salt and pepper in a small bowl.
5. Toss or drizzle the asparagus with the maple dijon dressing and serve garnished with the almond slices.

KELP NOODLE PAD THAI (RAW)

Kelp noodles?
Curious, so was I!

And so was Gordy, well actually he was a bit scared knowing that being the official  in-house taster, he had a job to do… you are not going to make me try these are you?

Ok, the truth is I was a bit wary so just in case I had a pot of water boiling on the stove for a back up dinner of pasta.

Here is my report…

Made of only kelp (a sea vegetable), sodium alginate (sodium salt extracted from a brown seaweed), and water, Kelp Noodles are fat-free, gluten-free, and very low in carbohydrates and calories.  Best of all, no cooking is required. Just rinse and add the noodles to any dish and they are ready to eat! 

So, what do they taste like? They are neutral in taste, clear in colour and a have a crunchy texture, but once you cover them in a sauce they become much softer and soak up all the flavour. They make a great alternative to pasta and rice noodles.

I did get Gordy to try them and he was quite surprised at how good they tasted, but he ended up eating the pasta with Rowe Farms sausage. I ate the pad thai. We were both happy.

This is definitely not a traditional pad thai recipe, but I think you will like it.

Ingredients:

  • 1 package raw kelp noodles
  • 2-3 heaping tablespoons raw almond butter or any other nut butter you like. I sometimes use raw hemp butter.
  • 1 small cloves garlic
  • ½ onion
  • 2 tablespoons sriracha
  • 4 tablespoons shoyu or tamari sauce
  • 2 to 3 Medjool dates
  • juice of 1 lime
  • 1 carrot, shredded
  • 1 cup cabbage, shredded
  • ½ cup baby spinach
  • 3 green onion, diced
  • ½ Cilantro, chopped
  • ½ Cashews, crushed
  • lime wedges
  • bean sprouts

Feel free to use any veggies you like.

Directions: 

  1. Place the almond butter, garlic, onion, sriracha, shoyu, dates and lime juice in the bowl of a food processor.
  2. Process until everything is well mixed.
  3. Taste for sweetness. If you like it a bit sweeter add another date.
  4.  If sauce is to thick you can add a bit of water.
  5. Toss the sauce with the kelp noodles and mix well.
  6. Add the carrots, cabbage, spinach, green onion and cilantro and toss again.
  7. Garnish with the bean sprouts,  cashews and lime wedges.

3 to 4 servings 

 Kelp Noodles from the Sea Tangle Noodle Company.

I bought these at Fiesta Farms.

 An entire bag of these kelp noodles contains only 18 calories (yes, the entire bag)!

ZUCCHINI LEEK FRITTERS (MADE WITH QUINOA FLOUR)

Here is a recipe for zucchini leek fritters, which look a lot like potato latkes, except without the potato and white flour.

According to Gordy  -  these fritters are amazing, OK it was 3:30 and he  had not had lunch, he was eating them as I was frying them, and I was beginning to wonder if there would be any left over for our friends tonight. I will be serving them as an appetizer with a dollop of greek yogourt mixed with lemon juice, zest, salt and garlic.

This recipe makes about 20 2 1/2 inch fritters, perfect appetizer size.

Ingredients:

  • 3 to 4 zucchini
  • 1 teaspoon coarse or Kosher salt, plus extra to taste
  • 2 leeks, split lengthwise and sliced thin, white part only
  • 2 tablespoons chopped flat leaf parsley
  • 2 large egg, lightly beaten
  • Freshly ground black pepper
  • 1/2 cup quinoa flour
  • 1 teaspoon baking powder
  • Olive or another oil of your choice, for frying – I like to use grapeseed oil

Topping or dip for fritters

  • 1 cup sour cream or plain, full-fat yogurt (I like Greek yogourt)
  • 1 to 2 tablespoon lemon juice
  • 1/4 teaspoon lemon zest
  • Pinches of salt
  • 1 small minced or crushed clove of garlic (optional)

Preheat oven to 400 degrees.

Have a baking sheet lined with parchment paper ready.

Directions:

  1. Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.
  2. In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes.
  3. With your hands squeeze out as much water as you can from the zucchini. or you can wrap  in a clean dishtowel and wringing away take out as much of the liquid as you can. This prevents the fritters from sogginess.
  4. Return zucchini shreds to bowl and add ¼ teaspoon of salt.
  5. Stir in leeks, eggs, parsley and some freshly ground pepper.
  6. Add the quinoa flour and baking powder and mix well.
  7. In a large heavy skillet heat 2 tablespoons of oil over medium-high heat.
  8. Drop small bunches of the zucchini mixture onto the skillet ( I am making appetizer size but feel free to make them any size you like) only a few at a time so they don’t become crowded and  flatter with the back of your spatula.
  9. Cook the fritters over medium high heat until the edges underneath are golden, about 3 to 4 minutes.Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more.
  10. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed.
  11. Repeat process, keeping the pan well-oiled, with remaining batter.
  12. The fritters  should have at least 10 minutes in the oven to finish setting and this will make them extra crispy.
  13. Just before serving sprinkle lightly with kosher salt.
  14. For the topping, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving. (you can make this ahead of time to let the flavours develop).

Do ahead: These fritters keep well, either chilled in the fridge  or frozen in a ziploc for months. When you’re ready to use them, spread them out on a cookie sheet lined with parchment paper in a 400 degree oven until they’re hot and crisp again.

Note : You can substitute white flour if you do not have quinoa flour.

MILLET BURGERS

After the long weekend of eating BBQ it is time to shake things up with some veggie burgers!

I think that homemade veggie burgers are always better than store-bought and these are easy to make, just remember that for this recipe you need to soak the millet overnight.

Oh, and in case you were just wondering Gordy did not eat these burgers, he had shrimp.

This recipe was adapted from my new book that Yale gave me  for Mother’s Day, The Beauty Detox Solution.

Ingredients:

  • 1 ½ cups water
  • ½ cup dry millet
  • ¼ cup water
  • 2 garlic cloves, finely minced
  • 1 large onion, finely minced
  • 3 cups swiss chard, finely chopped
  • 2 stalks of celery, finely minced
  • 2 small carrots, minced
  • sea salt
  • 1 Tbsp cumin
  • ¼ tsp cayenne pepper
  • ½ tsp black pepper
  • 1/2 cup amaranth flour
  • 1 Tbsp oil, for pan cooking ( I like coconut or grapeseed oil)

Directions:

  1. Rinse and soak the millet in water overnight before preparing the burgers.
  2. When you are ready to make the burgers add the millet to boiling water, reduce heat to a simmer and cook for about 15 minutes until the millet is soft.
  3. When millet is ready let cool.
  4. Sauté the garlic and onion in 1 tbsp of oil until the onions are translucent.
  5. Add the swiss chard, celery, and carrots and cook for a few minutes, then mix in the sea salt and additional seasonings.
  6. Add the cooked millet and stir well.
  7. Take pan off the heat and add the amaranth flour to the mixture.
  8. Mix well.
  9. When the mixture has cooled form into small round burgers.
  10. When ready to eat heat a large pan and add oil.
  11. Cook each burger on both side until golden brown.

Good with dijon mustard.

MUSHROOM SOUP WITH SHERRY AND TRUFFLE OIL

Do you love mushrooms?  I do!

Whenever I make this soup I am often asked for the recipe.  You will be surprised how easy it is to make.  I love how simple recipes can taste complex.

 You can make this soup a day in advance of when you want to serve it. This gives the soup some time to develop great flavours.  And if you really want to up your soup into pretentious (but deliciousness), drizzle a few tiny drops of truffle oil over the soup  just before serving.  And please do not omit the dried wild mushrooms, they are loaded with earthy flavour and are an essential to this soup. I use a mix of dried porcini, oyster and shiitake. You can usually find dried mushrooms in the produce section in small packages.

 So, invite some friends over and enjoy this soup with people you love!

Ingredients

2 Tbsp olive oil or butter, a bit more if needed or a mix of both - if you want to keep if vegan omit the butter
1 ½ pounds of brown mushrooms or a variety of mushrooms
1 medium onion, thinly sliced
1 large carrots, chopped
1 stalk of celery, chopped
3 cloves garlic, finely minced
¼ cup dried mushrooms, covered and soaked in warm water for 15 minutes
5 cups of water
Salt and pepper to taste
Chives or flat leaf parsley for garnish
a big splash of sherry to taste
truffle oil a few drops to garnish, optional

Directions

  1. In a large saucepan, melt 2 tablespoons butter or olive oil over medium heat and add the onion, celery and garlic. Cook for 5 minutes until the onion is soft and translucent.

  2. Then add the fresh mushrooms, dried mushrooms (with the water they were soaking in, taking care not add any of the dirt which may be in the bottom), carrots and more oil or butter if necessary.

  3. Let the mixture cook over medium heat for about 8 to 10 minutes taking care that the onion doesn’t take on any brown colour.

  4. Stir in the water and bring to a boil.

  5. Immediately reduce the heat and simmer (covered) for about an hour.

  6. Let soup cool for a few minutes then transfer to a blender or food processor and carefully blend at high speed until smooth. Do this in stages and remember to hold the blender lid down.

  7. When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately with a drizzle of truffle oil and a sprinkle of fresh chives.

Cooks Notes

I do not blend the whole pot of soup, I do about half the soup as I like my soup to have some texture and some sliced mushrooms to bite into.
I like to make this soup a day ahead, I find the flavours more intense.  But it is delicious the same day too.

QUINOA SALAD WITH FRESH MINT AND PISTACHIOS

It’s lunch time and I feel like eating something grainy and crunchy and healthy. 

I don’t usually use a recipe when I make a quinoa salad; I just see whatever I have kicking around in the kitchen.

 For example today, I have a jar of pistachios on the counter, fresh mint in the fridge and a ripe tomato in the fruit bowl.

 Thirty minutes later I was eating this delicious salad.

Ingredients:

  • 1 cup uncooked quinoa (cook according to package directions)
  • Zest from 1 lemon
  • Juice from 1 lemon
  • 1 TBS. honey
  • 1  cup chopped  pistachios (toasted if you like)
  • 1 cup finely chopped flat parsley
  • 1 cucumber, finely chopped (3/4 cup)
  • 1 medium tomato, finely chopped, discard seeds
  • 3 to 4 green onions, finely chopped (⅓ cup)
  • 1/3 cup finely chopped fresh mint
  • 3 Tbs. olive oil
  • salt and pepper to taste
  1. Place cooked quinoa in large bowl.
  2.  Stir in lemon juice and honey and let cool for 15 minutes.
  3.  Stir in remaining ingredients.
  4.  Season with salt and pepper and mix well

The longer this salad sits the better it gets, so if you have time make it early in the day.