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).
  •  

MAGIC VEGAN CHOCOLATE CUPCAKES

Yale calls these cupcakes magic.  Magic because they taste good, magic because they make you smile, and magic beccause cupcakes make you happy.  I call them magic because they are made without white sugar and white flour.  Gordy calls them magic because he can make them disappear real quick.

This recipes makes 12 cupcakes.

This recipe was developed by my friend Karen from Nutrilicious and myself. We spend many afternoons baking, testing and eating these cupcakes. Thanks to our personal testers Mark, Marcy, Haley, Gordy and Yale, you worked hard eating the dozens we made!

Ingredients:

  • 1 tsp apple cider vinegar
  • 2/3 cup unsweetened almond milk
  • 1 cup gluten-free flour
  • 1/3 cup cocoa powder
  • 1 tsp espresso powder (optional)
  • ½ tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp sea salt
  • ¼ cup agave
  • ¼ cup maple syrup
  • 3/4 cup safflower, canola or melted coconut oil
  • 1 ½ tsp vanilla

Directions:

  1. Preheat oven to 350.
  2.  In a small bowl, mix apple cider vinegar and soy milk. Let it sit for a few minutes.
  3. In a separate bowl, combine the flour, cocoa, espresso powder, baking powder, baking soda and salt.  Mix well with a whisk.
  4. Beat the milk mixture again.  Add the agave, maple syrup, oil and vanilla to the milk mixture, whisking until well combined.
  5. Add the wet ingredients to the dry ingredients and mix well until only a few lumps remain.  Do not overmix.
  6.   Spoon into greased or lined muffin cups.
  7. Bake for 12-14 minutes.
  8. Cool completely before frosting.

Frosting:

Ingredients:

  • ½ cup cocoa powder
  • ¼ cup plus 2 tbsp Earth Balance or vegan margarine, softened
  • ½ tsp vanilla
  • ½ cup maple syrup

Directions:

  1. Process all ingredients in a food processor or blender until smooth and creamy.
  2. Spoon onto cooled cupcakes.
  3. Shave or grate some dark chocolate to top your cupcakes, (optional).

APPLE, PEAR, CRANBERRY AND PECAN CRISP

Gordy and I are in training, our motivation is to get in shape for our 10k hike in Algonquin Park.  Gordy’s idea is to run up and down the Baldwin Steps at Spadina and Davenport, located just between Casa Loma and The Spadina House.  Not sure if this put us in shape for the hike but it sure was a good workout.  After climbing the stairs (five times), we wandered through the gardens at the historic Spadina House, did you know we have an apple orchard right here in Toronto?  Just when you think you know your city you can be surprised.  Time to make an apple crisp.

crisp4(pp_w645_h428).jpg

Whichever type of apples and pears you use, make sure to choose the best local varieties.

This recipe is a classic and is adapted from Ina Garten, The Barefoot Contessa. I added pecans for some extra crunch.

This recipe serves 8 to 10.

Ingredients:

2 pounds ripe Bosc pears (4 pears)
2 pounds firm apples (6 apples), I use whatever I have in my fridge.
3/4 cup fresh cranberries
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 cup peacans
1/2 pound (2 sticks) cold unsalted butter, diced

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
  3. For the topping:
  4. Combine the flour, sugars, salt, oatmeal, pecans and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
  5. Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm with ice cream or whipped cream.

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).

HONEY CAKE – A HEALTHY CAKE FOR A SWEET NEW YEAR

Honey cake is traditionally made with lots of oil, eggs, white flour, sugar and of course honey. I wanted to make a healthy honey cake without using to much oil and refined sugars so last week for Rosh Hashanah I tested this cake on my family. Both Gordy and Zach said it was good but I could tell by how quickly they gulped a glass of water that it must a little dry. Yale told me to make it again and try adding zucchini.  Guess what..?  This cake is now perfectly moist. The spelt flour makes the cake mildly sweet and has a slight nutty flavour that adds real character. The additions of applesauce and zucchini make it light and moist. Happy New Year.

Ingredients:

  • 2 1/2 cups spelt flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1  teaspoon cinnamon
  • 1/4 teaspoon ground ginger or fresh
  • 1/4 teaspoon ground cloves or allspice
  • 1 cup honey
  • 1 cup applesauce
  • 1 medium zucchini, shredded
  • 1/2 cup safflower  or grapeseed oil
  • 2 teaspoons vanilla
  • 1/4 cup sliced almonds, optional

Directions:

  1. Heat the oven to 325 degrees. Combine the first 6 dry ingredients in a mixing bowl. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together until the wet and dry ingredients are thoroughly combined.  Add the zucchini with the wet ingredients.
  2. Cut two pieces of baking parchment to fit the bottoms of two 8-inch loaf pans. Lightly oil the pans. Divide the batter between the two lightly oiled loaf pans. Sprinkle the almonds over the tops of the loaves.
  3. Bake for 35 to 40 minutes, or until a knife inserted in the center of a loaf tests clean.
  4. Allow the cakes to cool completely. Remove the loaves from the pans.
  5. Cut each loaf into 10 slices to serve.

If you want to make this cake vegan substitute 1/2 cup of agave and 1/2 cup of maple syrup for the honey.

I like to make this honey cake at least a day or two before serving as the taste gets better.  If not using store in the fridge.

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.

HONEY CAKE WITH PLUMS AND PLUM COMPOTE FOR ROSH HASHANAH OR ANYTIME

A visit to the Leslieville Farmers’ Market inspired me to make this plum cake for Rosh Hashanah. At the market I bought a basket of purple onions, purple potatoes, purple cabbage and purple plums. I just read that purple fruits and veggies are good for you and I think that even applies to using purple fruit in cake.  Well I could be stretching this healthy cake thing but it is gluten-free and sweetened with honey. This recipe makes 2 – 9 inch round or square cakes. When Gordy saw that we had 2 cakes cooling on the counter and I asked him what he wanted for lunch he said…”I think I am in the mood for cake!” Shana Tova.

Makes 2 cakes

Ingredients:

  • 8 tablespoons melted coconut oil
  • 2/3 cup honey
  • 6 eggs
  • 1 tsp vanilla extract
  • 1 cup almond flour, packed
  • 1/2 cup gluten free flour, packed
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 6 to 8 plums, cut in half, pits removed

Directions:

  1. Preheat oven to 325 degrees.
  2. Grease your pans with some coconut oil.
  3. Combine wet ingredients.
  4. Add dry ingredients, stir until combined. Pour into 2 greased 9 in pie plates or square pans.
  5. Top with the sliced plums.
  6. Bake for 3o-40 minutes, until golden brown.
  7. Let cool before serving.

Plum Compote:

Ingredients:

  • plums, sliced and pitted
  • honey, the amount of honey you like depends on how sour the plums are. Taste and add more honey if needed.
  • vanilla to taste
  • dash of salt
  • splash of balsamic vinegar
  • water

Directions:

  1. Combine plums, a little water and honey in a saucepan.
  2. Bring to a low boil.
  3. Add vanilla, a splash of balsamic vinegar and a dash of kosher salt.
  4. Stir over low heat until plums are very tender and compote thickens, stirring often and  tasting to see if more honey is needed.
  5. Cook for about 15 to 20 minutes until plums are soft and have started to break apart.
  6. Remove from heat.
  7. To serve drizzle a small amount of compote on each dessert plate and add a slice of cake on top.
  8. Any leftover compote store in an air-tight container for up to one week.

GRILLED PEACHES WITH BURRATA, ARUGULA & HAZELNUTS

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

Serves 6

Ingredients:

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

Balsamic Glaze:

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

Directions:

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

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.

RAW BEET AND KALE SALAD WITH LEMON VINAIGRETTE

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

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For the Lemon Vinaigrette:

Ingredients:

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

Directions:

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

 

For the Salad

Ingredients:

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

Directions:

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

Cooks Notes:

 

Nutritional information for this recipe can be found at 

GRILLED WHOLE FISH WITH ROSEMARY, OLIVE OIL AND LEMON

BBQ doesn’t always have to be steak, chicken or ribs–(I will try and explain that to Gordy), because tonight I will be grilling a whole fish.  I am just plain tired of salmon, so I am off to my neighbourhood fish store City Fish to try something different. They always help me choose the freshest fish and will clean your purchases for you. So, if you’re hesitant to cook a whole fish, don’t worry!  They’ll deal with the insides, scales, etc. that way you don’t have to.  Now all I have to do is tell Gordy that he will be BBQing fish tonight and that the promise of a steak is in his future  - because tomorrow night I am testing veggie burgers and the next night tofu. Shhh…

Grilling a whole fish (head and all) delivers a richer, deeper flavor than grilling boneless fillets.  For prepping and how to prepare have a look at this post from Bon Appetite.

Ingredients:

Makes 4 servings

  • 4 whole fish – I used Spigola that I bought from City Fish, you can ask them to gut, remove fins and scales.
  • 3/4 cup extra virgin olive oil
  • 3 teaspoons grated lemon zest
  • 8 large sprigs rinsed and dried fresh rosemary
  • Kosher salt and freshly ground black pepper
  • 1 whole lemons, each cut into thin slices
  • 2 cloves of garlic, chopped
  • 1 red chili chopped fine

Directions:

  1. Prepare BBQ (we use a Webber Charcole BBQ).  Make sure to oil your BBQ grate.
  2. Chop rosemary, garlic and red chill and zest lemons.
  3. For the marinade, combine the chopped rosemary, 1/2 cup oil, garlic, chili and lemon zest.
  4.  Rinse the fish inside and out and pat dry with paper towels.  Score fish, (see post from Bon Appetite).
  5. Sprinkle some salt and black pepper inside the cavity and over the surface of the fish
  6. Stuff the cavity of each fish with the lemon wedges and the marinade.
  7. Pour the rest of the oil all over the fish and use your hands to make sure the fish is well oiled.
  8. Place fish on the BBQ and grill  until skin no longer sticks, 3-4 minutes. Using a metal spatula, carefully turn fish and grill until cooked through, about 3-4 more minutes.
  9. When cooked place on a platter and garnish with rosemary and lemons.

SAVOURY ASPARAGUS TART WITH GRUYERE AND GOAT CHEESE

It’s almost the end of asparagus season here in Toronto and I need to share this recipe with you before it’s too late!  This has become my go to appetizer – so if you happen to come to my house for dinner this savoury tart may just be on the menu otherwise you will have to make it for yourself!

I also love and make a tomato version of this tart.  You can find the recipe in the summer 2013 issue of EdibleToronto, the beautiful food magazine that is all about food and everything that celebrates food.

While other veggies are still growing in the soil and soaking up the sun, asparagus is one of the first vegetables harvested in spring.

Savoury Asparagus Tart

Serves:  6 as an appetizer

Ingredients:

  • 1 sheet (from 450 g pkg) frozen butter puff pastry, thawed
  • 1 lb fresh asparagus
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 egg, beaten
  • 1 cup shredded Gruyere cheese
  • 1/2 cup goat cheese
  • 2 tsp chopped fresh basil
  • 2 tsp chopped fresh thyme

Directions:

  1. Line a baking sheets with parchment paper; set aside.
  2. On lightly floured surface, roll out pastry to 10-inch square; transfer to prepared pan. Using fork, prick pastry all over; refrigerate for 30 minutes.
  3. Bake pastry in centre of 400°F (200°C) oven until light golden and puffed, 12 to 15 minutes. Let cool slightly.
  4. Brush pastry all over with some of the egg; sprinkle with cheeses, leaving 1-inch border. Arranges the asparagus on top of the cheese. Drizzle with some olive oil. Scatter the fresh basil and thyme over the asparagus.
  5. Return to oven and bake until golden and puffed, 12 to 15 minutes.
  6.  Let cool for 5 minutes; cut into long rectangles or squares. Serve warm or at room temperature.
  7.  (Make-ahead: Let cool completely; cover and refrigerate for up to 24 hours. Reheat in 350°F oven for 5 minutes.)
  8.  

MINI BLACK BEAN BURGERS

I have made vegetarian burgers before but never thought to make them mini and since Gordy loves anythingburger I thought I could pass these mini burger off without questions.  Boy was I wrong.  Before he even tasted one the competition was on. Gordy made his with wagu beef, American cheese, ketchup and pickles. Mine are made with black beans, oatmeal, organic ketchup and a dollop of dijon. Surprise, surprise, Gordy told me he really liked the black bean burgers, but ate all the the wagu burgers! I tried.

Mini anything is fun! You just need to know when to stop eating them!

My mini black bean burgers.

 This is Gordy’s mini made with wagu beef.

Ingredients:

This recipe make about 12 mini burgers.

  • 1 large onion, finely chopped
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 medium carrot, shredded
  • 1 to 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 10 ounce can black beans, rinsed and drained
  • 1 -1/2 cups quick-cooking oats
  • 2 tablespoons Dijon mustard
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon organic ketchup
  • 1/4 teaspoon pepper
  • 8 mini hamburger buns (optional)
  • 8 lettuce leaves (optional)

Directions:

  • In a large saute pan and a bit of oil and saute onions in oil for 2 minutes. Add garlic; cook for 1 minute. Stir in the carrot, chili powder and cumin; cook 2 minutes longer or until carrot is tender. Remove from the heat; set aside.
  • In a food processor add the  black beans, oats, mustard, soy sauce, ketchup, pepper and carrot mixture; process until all ingredients are well blended.
  • Shape into mini patties.
  • Add a bit of oil to your saute pan and add patties and cook of each side until lightly browned.
  • Then place on cookies sheet and heat in the oven for 10 to 15 minutes or until they are slightly crispy on the outside and soft in the inside.
  •  Serve on buns with lettuce and dijon mustard or whatever topping you enjoy.

ASPARAGUS, STRAWBERRY AND QUINOA SALAD FOR THE MONTH OF MAY

Last Saturday, my friend Deborah invited me to come with her to a Nia class.  It was a special class with live music.  I danced free style and felt free.  After class we had lunch at my house and I put together this salad with fresh Ontario asparagus, strawberries, quinoa and some seeds on top for crunch. Kind of like dancing, but in a bowl!

Ingredients:

  • 1 cup uncooked quinoa
  • 1/2 tbsp extra virgin olive oil
  • 1 leek, sliced
  • 2 garlic cloves, minced
  • 1 bunch asparagus, chopped into 1-inch pieces (cut off the tough ends)
  • 1 cup strawberries sliced in half or quarters depending on size
  • 3/4 cup fresh or frozen peas
  • 1 cup fresh parsley, or fresh mint, or a combination, chopped
  • 1/2 cup pumpkin seeds for garnish (optional)

For the dressing:

  • 2-3 tbsp extra virgin olive oil, you may need more
  • 3 tbsp fresh lemon juice
  • 1/2 tbsp pure maple syrup or honey
  • 1/4 tsp sea salt & lots of pepper, to taste

Directions:

1. Rinse quinoa in a strainer and place into a medium pot. Add 1.5 cups of water and bring to a boil. Reduce heat to low and cover with lid, and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Remove from heat, and let sit covered for 5 minutes.

2. In a large skillet sauté the leeks and garlic in the oil for about 5 minutes over medium heat. Season with lots of salt and pepper. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the peas and heat for a few minutes and then remove from heat.  Let cool slightly before adding the dressing.

3. Whisk together the dressing ingredients and adjust to taste. Pour dressing into the cooked quinoa and veggies. Add the sliced strawberries, parsley and mint. Season to taste with salt and pepper.  Just before serving sprinkle with pumpkin seeds or any seed or nut you like.

BUCKWHEAT, SUNFLOWER & ALMOND RAW CRACKERS SERVED WITH MANGO POMEGRANATE GUACAMOLE

We are almost done our house renovation and have been living at my mother-in-law Florence Hertzman’s apartment.  We have a stellar view of the city, beautiful watercolour paintings by Flo on the walls and lots of family photos of grand-kids and our great grand-parents to look at over and over.  But what I like best is opening up the cabinets and looking at the fine assortment of china, cutlery, serving pieces and delicate dessert plates.  There is also the prettiest collection of tea cups, I find them a bit too small to drink my morning tea but I thought the would make the perfect holders for these raw crackers and guacamole.  Thank you Grandma Flo for sharing your home with us. xo

This raw cracker recipe was inspired from the cookbook Eat Raw, Eat Well by Douglas McNish.

You will need an electric food dehydrator for these crackers.

Ingredients:

  • 2 cups whole raw almonds, soaked for one hour
  • 4 cups buckwheat groats, soaked for one hour
  • 2 1/2 cups raw sesame seeds, soaked for 30 minutes
  • 1 1/2 cups sunflower seeds, soaked for 3o minutes
  • 1 cup whole flax seeds, soak for 30 minutes
  • 1/2 cup chia sees, soaked for 30 minutes
  • 1 cup pumpkin seeds, soaked for 30 minutes
  • 3 cups red bell pepper, chopped
  • 1 cup nutritional yeast
  • 1/4 cup fresh lemon juice
  • 7 cloves garlic
  • 1 tsp sea salt
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1 cup ground golden flax seed

Directions:

  1. To soak the nuts and seeds place in bowl and cover with water. Drain when ready to use.
  2. In a food processor fitted with a metal blade, process red peppers, nutritional yeast, lemon juice, garlic, salt, and spices until smooth.
  3. Add soaked almonds and buckwheat and process until smooth.
  4. Transfer to a large bowl. Add soaked sesame seeds, sunflower seeds, pumpkin seeds, flax seeds and the ground flax seeds, mix well with a wooden spoon.
  5. Divide batter in your nonstick dehydrator sheets.
  6. Dehydrate at 105 degrees for 18 to 20 hours or until completely dry and crispy.
  7. Cool and store in an airtight container.
  8. Store at room temperature.

Mango Pomegranate Guacamole

Ingredients:

  • 4 ripe avocados (2 pounds total)
  • 1 cup finely chopped white onion
  • 2 fresh Serrano chiles, finely chopped (2 tablespoons), including seeds
  • 1/4 cup fresh lime juice, or to taste
  • 3/4 cup pomegranate seeds (from 1 pomegranate)
  • 3/4 cup diced peeled mango
  • 1/2 cup chopped cilantro

Directions:

  1. Halve, pit, and peel avocados.
  2. Coarsely mash in a bowl.
  3. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro.
    Season with salt and additional lime juice.
  4. Garnish with lime wedges.

Nutritional information for the Buckwehat, Sunflower and Almond Crackers and for the Mango Pomegrante Guacamole can be found at Meal Garden

FAT FLUSH FRUIT SMOOTHIE

When I am feeling that I need to lose a few pounds after a wild weekend of eating,( which is every weekend) - I then start the day (most often on Monday’s) – with this delicious smoothie from the Fat Flush Plan by Ann Louise Gittleman.

Juice-23-261x300.jpg

 The recipe is so easy , I make it my own by adding a 1/2 teasoon of cinnamon.

Ingredients:

  • 1 cup of fresh or frozen fruit (strawberries, blueberries, raspberries or peaches, I like a combination)
  • 1 serving of protein powder, I use Sun Warrior vanilla flavour
  • 8 ounces of water
  • 1 ounce of pure cranberry juice or pure blueberry juice
  • 1 teaspoon of flax seed oil
  • ¼ teaspoon Stevia, or to taste
  • 3 to 4 ice cubes

Combine all ingredients in blender.  Mix for about 2 to 3 minutes.

PISTACHIO AND DRIED-FRUIT HAROSETH

I know this is really good because right now Gordy is eating this on his gluten-free waffle!

Have a  Happy Passover.

Ingredients:

1 1/2 cups unsalted natural pistachios
1/2 cup chopped pitted dates
1/2 cup chopped dried cherries or dried cranberries
1/2 cup golden raisins
1/2 cup chopped dried apricots
1/4 cup sweet passover wine
1/4 cup pure pomegranate juice
1 tablespoon honey
1 1/2 teaspoons fresh lemon juice
1 teaspoon finely grated orange peel
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

Directions:

  1. Stir pistachios in heavy medium skillet over medium heat until lightly toasted and fragrant, 4 to 5 minutes. Set aside to cool.
  2. Combine dates, cherries or cranberries, raisins, apricots, wine, and juice in medium bowl. Let stand 15 minutes, stirring occasionally.
  3. Mix in honey, lemon juice, orange peel, and spices.
  4. Chop pistachios; mix into haroset.
  5. Can be made 1 day ahead. Cover and chil

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.