Quick & Delish, III: Scrambled Tofu

for a quick supper or leisurely weekend brunch, a family favourite.

Scrambled Tofu

1 package tofu, rinsed, pressed 10mins, mashed
4 or 5 scallions, snipped to 1/4"
1 small handful carrot, diced small
1 handful broccoli, cut into little florets
1 handful red &/or yellow pepper, diced small
1 small handful asparagus, snapped to tasty tips
1 Tbsp basil
2 tsp parsley
1/2 tsp curry
1 to 2 Tbsp tamari
pinch of cayenne, optional
s & p, to taste
sesame seeds, toasted

in the wok, sauté scallions in some heated olive/sesame oil (about 1 Tbsp) for 1 or 2 minutes. then add carrot & broccoli, toss. cover a few minutes 'til the carrot is half done. add the red pepper & asparagus, toss. make a well in the centre, heat a little oil & add curry powder until aromatic. add remaining herbs, tamari & mashed tofu. season with cayenne, s & p. toss until heated through. sprinkle with toasted sesame seeds. garnish with basil leaves julienne & sliced cherry tomatoes (if you have 'em).

serve on a bed of jasmine basmati or brown rice with a side of good bread, toasted. makes 4 small servings.

(the 3 of us get just about enough. my little one loves this dish. the above pic is her third bowl for supper tonight. i've tossed the rice into the tofu as i had some leftover red rice.) to get the most of this dish, for a brunch we include some homefried potatoes, sesame coated sweet potatoes (oven-baked), cajun potatoes, or perhaps some french toast. ah, do you have a fav french toast recipe? i have one here somewhere... good idea for tomorrow.


enjoy!

Perfect Potluck Dish: Curried Lentil & Wild Rice Salad

the second to last post of vegan MOFO, so what to post? there's so many great recipes i could share, ones i'll continue to add. i have some food related ideas i'd like to research as well as mini-essays on nutrition, especially iron, b12 & omegas. i'll also resume posting about ufo craft projects that are awaiting the next snow season in canada.

tonight's supper was Stuffed Portabellos in Tomato Sauce (i had to use a walnut garnish in lieu of the pine nut) accompanied by brown rice & Roasted Sweet Potatoes with Cinnamon Honey Butter (i've cut the cinnamon by 1 tsp).

as i've posted the portabello recipe, i must think of another, that'll have no pic for the time being.


there are a few ingredients in this dish, but it's worth it, nutritious & delicious. i love a dish that can be done in stages, plus it matures in flavour with a day in the fridge. i have my friend Mary to thank for bringing this to my attention, but it was published in the Canadian Living Magazine: July 2009.

Curried Lentil, Wild Rice & Orzo Salad

1/2 cup wild rice (cooked in 1 1/4 cups water)
2/3 cup green or brown lentils (2 1/3 cups water)
1/2 cup orzo pasta
1/2 cup currants
1/4 cup red onion, finely chopped
1/3 cup slivered almonds, toasted
1/4 cup cider vinegar
1 tsp ground cumin
1 tsp dijon
1/2 tsp ground coriander
1/4 tsp paprika
1/4 tsp nutmeg
1/4 tsp ground cardamon
pinch each of cinnamon, cloves & cayenne
1/3 cup oil

cook wild rice (30-35mins). cook lentils (20-25mins). cook orzo (5mins). drain each & transfer to a casserole dish (great for storing or transporting). add currants, onion & almonds. whisk the remaining ingredients & pour over lentil mixture. refridgerate at least 4 hours before serving.

i typically double the recipe, enough for the potluck & some for home.

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enjoy.

Stove-top Anasazi Beans

i came across this recipe in a cookbook i found in a bookstore in Kyoto, Japan. i don't remember which one. it looked good. i've made it a few times now, & it's pretty tasty.

Anasazi beans are small kidney shaped purple and white beans in the same family as pinto beans. They can be used in Latin American and Southwestern cuisines, and have a mild, sweet flavor which pairs with a mealy texture. Anasazi beans cook much more quickly than regular beans, and they appear to have been a part of the human diet in the Americas for thousands of years. The beans are also marketed as New Mexico cave beans, Aztec beans, New Mexico appaloosas, and Jacob's Cattle beans.'

Anasazi Beans

2 cups dried anasazi beans*, soak overnight
5 cups veggie broth, or water
¼ tsp black pepper
¼ tsp cumin
¼ tsp nutmeg
4 cloves garlic, minced
1 bay leaf
¼ cup olive oil, divided
½ cup celery, diced
½ cup onion, diced
½ cup red & green pepper, diced
½ cup carrot, diced
1 Tbsp tomato paste, or to taste
¼ tsp salt, to taste
1 Tbsp black treacle (molasses), or a couple Tbsps of maple syrup, optional

in a soup pot, cook beans in spices & broth until half done. meanwhile sauté veggies in olive oil, then add to the beans, & let simmer until done. add tomato paste, salt & molasses, simmer to mesh flavours. finish with freshly squeezed lemon juice & 1 Tbsp olive oil.

(i've transfered the beans to a casserole dish for leftovers & easy storage)

* pinto beans are a lovely substitute, though this time i used navy & kidney beans. beans, of course, have varying cooking times, so cook separately. i must follow this advice next time.

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enjoy.

Quick & Delish, II: Mushroom Bake

here are a couple of two-step dishes that we love. they were both recipes that i remember from my childhood, though they are now updated (ie. without canned mushrooms) & veganized. both call for a rich stock, so a roasted veg or mushroom would probably be outstanding, though i used my basic sautéed stock, which is on-hand in the freezer.

looks like i've got a bit ahead as this was last night's supper. next time, i'll try adding a handful of broccoli, or perhaps some swiss chard, to add some colour, vitamins & aesthetics. & for a bit more nutrition, with little to no change of taste, lightly dust each serving with nutritional yeast.

Glamour Mushroom Rice

1 small onion, finely chopped
1/3 cup butter
1 lb mushrooms, button or cremini
1 cup long grain rice
1 1/2 cups stock
s & p, to taste

preheat oven to 350º.

sauté onions in the butter. add the mushrooms & rice & stir until lightly golden. put his mixture into a 2qt casserole dish. cover & bake for an hour.

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Wild Rice with Mushrooms & Almonds

1 cup wild rice, washed
1/2 cup butter
1/2 cup slivered almonds
2 Tbsp chives, or scallions
8 oz mushrooms, button, cremini or portabello, sliced
2 1/2 cups stock

preheat oven to 325º.

sauté rice, almonds, chives & mushrooms in the butter until the almonds are golden (about 20mins).

transfer rice mixture into a greased 1 1/2 qt casserole dish. bring stock to a boil, then pour over the rice, & stir. cover & bake for 1 1/2 hours, ot until all the liquid is absorbed.

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enjoy!

Chickpeas, Chickpeas, Chickpeas!

my internet connection was interrupted for some reason, so i missed the chance to post yesterday.

these past few weeks, i've been scramblin' to make the recipes i've been posting for veganMOFO, so i may include pics. i've been adding some to previous posts with a few more on the way. these recipes are pretty much this week's menu. here are some great things to do with chickpeas.

[oops! i've realised that i've already posted (04/30/09) this recipe, but it's good enough to leave it here twice, hope you like it! the previous post includes the recipe for Cloud Biscuits as well.]

this recipe was inspired by a café on pizza corner in Halifax, NS. it is another of my absolute fav soups,

Garlic, Spinach & Chickpea Soup

1 large onion, roughly chopped
5 or more cloves garlic, minced
spices ~ 1 or 2 tsp crushed fennel seed, pinch cayenne, pinch paprika
a couple of handfuls of spinach*, finely sliced
half a red pepper, cut into a small dice
1 fennel (anise) bulb, sliced
3 small potatoes, cubed or half moons
2 cans (13 ½ oz, 398 ml) chickpeas, rinsed well & drained, or 3 cups cooked
1 can coconut milk (13 ½ oz, 398 ml)
4 cups veg stock, simmered to a boil
handful of fresh herbs, basil & parsley, finely chopped
freshly grated nutmeg (7 swipes along a little grater)
s & p

sauté onion with garlic for about 5mins. add spices, stir for 2 minutes. & then the spinach for another 2mins. add the remaining ingredients, & simmer gently until the potatoes are tender. fold in the fresh herbs & nutmeg. season with s & p to taste, then finish the soup with 'butter' for extra richness.

* the spinach could always be added directly to the bowl, & the soup poured atop just before serving. i wonder if kale would be tasty, or detract from the overall yumminess?

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Chickpea Stir-fry

1 large onion, roughly chopped
1 stalk celery, diced
3 cloves garlic, minced
1 tsp red chili flakes, to taste
pinch of cayenne, to taste
1/2 red pepper, small dice
2 cans chickpeas, washed
1 Tbsp fresh lemon juice
1 small tomato
handful of fresh basil, torn
s & p

sauté onion, celery & garlic. add spices, & stir for 2 mins. then add red pepper. add chickpeas & lemon juice, & stir until heated through. toss the chickpeas with the tomato & basil. season with s & p, to taste.

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Garbanzo Gravy

3/4 cup chickpea flour
1/3 cup nutritional yeast
1/2 small onion, minced (2 Tbsp dried minced onion)
1 large clove garlic, minced with salt (1/4 tsp garlic powder)
s & p
3 cups veg broth
2 Tbsp veg worcestershire sauce
1 Tbsp tamari

combine dry ingrediets in saucepan, & toast over medium heat, stirring for 2 mins. gradually whisk in the broth & the worcestershire sauce. cook, stirring until smooth & thickened. serve immediately. makes 2 cups.

i find this gravy rather mild, so use a rich veg stock or mushroom stock, & perhaps sautéed onions & garlic would boost the flavour.

from the vegan handbook, page 239 with amendments

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enjoy!

Quick One-pot Dishes II: Curried Pinto Beans

thanks! to i'm an herbivore for the inspiration for today's lunch. in lieu of split peas for the following soup|stew, she used lentils, which was also my plan until i realised i had none, so i've used pinto beans.

Curried Pinto Beans,
a variation on a legume soup|stew

Mushroom Stock & Mushroom Soup

to make both the stock & the soup in a day takes a bit of work & time, so divide it up if you can. i think i buy 3 lbs of mushrooms for both. if i can get them at reduced cost, i'll buy cremini. otherwise i'll buy white. either way, try not to use fresh, but a few days old for more flavour. i'm assuming portabellos would be fantastic, but expensive. i'm gonna try this recipe with wild mushrooms someday. use the mushrooms from the stock as a side dish. i may sauté them in a bit of butter with some added thyme, s & p, balsamic, or eat them cold & plain. my daughter likes them this way.

i love soup. i have a few absolute favs, this is one of them.

Mushroom Stock

2 lbs sliced mushrooms
1 onion, roughly chopped
2 cloves garlic
2-3 cloves
1 bay leaf
2-3 sprigs of fresh thyme
s & p

sauté mushrooms in 1 tsp butter with 1 tsp olive oil, until just browned, or lay them onto a large baking sheet & bake @ 375° until browned.




add mushrooms through to the thyme to a stockpot, & add just enough water to cover the mushrooms. simmer, covered, for 2 hours. check peridically, add as little water as necessary.




strain stock, simmer for another 10 to 15mins, to reduce & concentrate further, then season with s & p.

makes about 4 cups. for the following soup you will need to double this recipe, or use 4 cups veg stock, or plain water.

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Mushroom Soup

2 quarts (8 cups) of mushroom stock
2 cups (7 to 9) mushrooms (definitely cremini)
2 large carrots, cut into half moons & coins
2 stalks celery, cut into halved half moons
1 onion, roughly chopped
4 large potatoes, cut into halved half moons
1 bunch parsley, chopped fine
1 bunch scallions, thinly sliced
some fresh basil, thyme, oregano, to taste
s & p, to taste
finish with a couple of tsp butter or olive oil

clean & slice mushrooms, carrots, onion, celery & potatoes. cook in the mushroom stock until tender. season with s & p.

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enjoy!

Vegetable Broth Basics

this is one of my fav things to do. nothin'll change your dish quite like the veg broth. whatever i have goes in, but i do follow a bit of a guideline. & of course, the option is there to sauté the veg in the pot, or first roast them in the oven. the latter will give a full rich broth. when converting conventional recipes to vegan, i use the sauté veg stock for general usage, ie. a vitamin rich replacement for plain water. i consider a roasted veg broth more of a chicken stock substitute, & roasted mushrooms/veg (perhaps with miso) as a base for recipes that would otherwise call for beef stock. that all said, i don't have these broths on hand at all times, i do usually keep the sauté veg stock in 2 cup portions in the freezer. someday *dream*, i'll have a standup freezer for such things, so i can have all of the above on hand.

Basic Vegetable Stock

olive oil, 1 Tbsp
onion, 1 large
celery, 2 stalks
carrots, 2 large
green onions, whole bunch
garlic, whole head
fresh parsley 9 sprigs
fresh thyme, 6 sprigs
bay leaves
salt, 1 tsp
2 litres water

remove any dirt, or any questionable spots, but leave the peels on, then chop veggies into 1" chunks. heat oil in a stock pot, sauté veg for 10 to 20mins, stirring frequently, though i let them stick a bit, as if carmelizing to brown them for flavouring. stir in the salt, let sweat a few mins. then add water, bring to boil, then to a simmer for 30mins. strain.

when simmering, throw in other roasted or raw veggies on hand: broccoli, cauilflower, sweet potato, parsnip, zucchini, other squash. just be aware of the changes some veg will produce; colour, sweetness, bitterness.

also you can throw in spices that will complement a dish you may have in mind: hot peppers, peppercorns, cinnamon stick, anise, oregano... the list goes on endlessly.

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enjoy!

Quick & Delish, I: Cauliflower Cakes

the first, what i hope to be many, dish that may not exactly be one-pot, but is still rather quick to prep & throw together. to keep in harmony with the title, the second key here is that these dishes be tasty.

Cauliflower Cakes

1 medium-sized cauliflower, 1 1/2 lbs, cut into florets
2 cups, or as needed, whole-grain breadcrumbs
handful of toasted sesame seeds
1/2 cup tahini & 1/2 cup almond butter (or 1/3 cup cashew butter)
1/2 tsp toasted sesame oil
1/2 cup scallions, finely chopped
s & p
1 to 2 Tbsp olive oil with 1/2 tsp toasted sesame oil

* stem florets until tender, 10 to 12mins. Transfer to a big bowl & mash well. stir-in breadcrumbs (1 1/2 cups), nut butter, sesame oil & scallions. season with s & p.
* shape into 12 patties, 1/2" thick & press into the remaining breadcrumbs mixed with toasted sesame seeds spread onto was paper.
* fry patties in oil until brown.

lovely served with a combined vegan mayo & thai chili sauce dip. they are quite filling, so think a light side dish, some greens, or cuke & tomato in balsamic, or even a nice quinoa salad.

this recipe was found in the veg times, september 2005 with a few amendments.
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enjoy!

Quick One-pot Dishes, I: Stuffed Portabellos

i have also discovered that things get complicated & stressful too quickly. perhaps it's just me, but i really need to simplify everything i do. i would like to focus on one-pot dinners for a while that can include leftovers for lunch.

nut or tofu loaves make excellent & filling sandwiches. a recipe that my great friend, Carol, gave me is also fantastic! i have veganised it & added my own touches. this is wonderful as the meaty portion of dinner, or on bread for lunch. i can not express how much i love this dish.

Stuffed Portabellos in Tomato Sauce

4-6 large portabello mushrooms, stems removed & brushed clean
tomato sauce, plain or fancy with sautéed garlic, onions in butter & sesame oil

16oz. firm tofu
1 to 2 Tbsp tamari
1/2 to 1 tsp sesame oil
1/2 tsp dried greek oregano, this is best if you can get it
handful fresh basil
herbs salees, or salted green onion with parsley, to taste (if you have some on hand), or handful of fresh green onion & fresh parsley
1 to 2 Tbsp nutritional yeast
s & p
little milk or sour cream, just for extra creaminess, optional
1 Tbsp of the tomato sauce
pine nuts

prepare a baking dish, large enough to accomodate the number of mushrooms, by spooning a good layer of tomato sauce to cover, i use almost 2 jars. make a filling with the mashed tofu, tamari, sesame oil, s & p, sour cream & chopped oregano & basil. put a couple of Tbsp atop of the prepared mushrooms & place them in the dish. garnish each with a few pine nuts. carefully, spoon a little extra sauce around the mushrooms, so that the sides are being cocooned, but they are not swimming. since there's a bit of space, it's nice to submerse a few florets of broccoli into the sauce.

Bake 350°, at for 30 mins.

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enjoy!

Fluffy Pancakes with Blueberry Compote aside Coconut smothered Bananas

this recipe is quick & wonderful, it has become one of our favs. it is from a great little canadian mag, T.O.F.U..

i made this for a brunch one friday last november, & saved it as a blog draft, where is has been sitting until now. today i'll actually post it. *tsktsk* sorry, it got gobbled up so fast, i didn't get a pic. (just added a photo from another batch)

they are called fluffly pancakes, & they are. here, i have substituted the all white flour with whole wheat flour, so not quite so fluffy, but you could go retro. i also like to cut back the taste of baking powder in every recipe, so i changed that as well. here's my version...

Fluffy Buttermilk Pancakes

1 1/2 cups soy milk
2 tsp apple cider vinegar
1 1/4 cup white flour
1/4 cup whole wheat flour
2 Tbsp arrowroot
1 Tbsp baking powder
3/4 tsp baking soda
1 tsp cream of tartart
1/4 cup sunflower or safflower oil

add vinegar to milk, & let sit. meanwhile, sift dry ingredients. gently stir the milk into the dry mixture. let sit again, so the gluten has time to stretch. turn on the gas, & slowly warm the cast iron to almost hot. griddle your cakes any way you like. *wait 'til you see the bubbles, then flip*

perhaps next time, i'll try adding a few drop of maple extract... & some cinnamon to the batter.

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Blueberry Compote (any fruit compote)

see page 137, Vegan cupcakes Take over the World. as i'm unsure about copyright, i'll just tell you where i got the recipe, & the ingredients... blueberries, arrowroot, lemon juice, sweetness.

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thanks to my friend, Krista, for this next recipe. i think it would be nice to throw some spice (nutmeg, cardamon, anise) while the coconut milk is simmering. okay, i didn't have coconut cream, so i added some soy cream in its stead. can you really tell the difference? not authentic thai style, i added some star anise today. it wasn't particularly strong in licorice flavour, but added some depth.

Glooay buat chee,
Coconut smothered Bananas

3 bananas, ripeness depends on preference, i like mine just ripe
1/2 cup thick coconut cream
2 cups coconut milk
3-5 tbsp sugar, to taste (the more ripe the bananas, add less sugar)
1/2 tsp salt

Bring coconut milk to simmer over medium heat. meanwhile, peel the bananas, cut in half, then half again lengthwise.

Add the bananas, simmer until softened, a few mins, then add sugar & salt. once the sugar has completely dissolved, pour the cocounut cream into the saucepan, stir another minute. Remove from heat & serve.

if there is some leftover rice, throw it in & balance the starch with some extra sweetness.

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did you know?

"...that most monkeys eat bananas by pinching the bottom end of the banana -- NOT by peeling back from the stem end? Try it! The pressure from the pinching method creates a tear in the peel, and voila! -- the fruit is easily revealed and ready to munch on.

Besides the ease of peeling a banana the 'monkey way', an added advantage to this method is that once you eat your way to the bottom (the stem end -- it makes a nice "handle", by the way), the banana comes out easily, with no teeth or finger prompting.

Finally, those nasty clingy stringy things (which usually remain on the banana after you've peeled it the traditional way) can be more easily eliminated when you peel from the non-stem end. For some reason, the strings tend to stay attached to the skin when peeled non-traditionally. Thus an extra "string-removal step" is not needed, and you're able to enjoy your banana sooner."

thanks BananaBaker!

enjoy!

let's talk cookbooks with some Mulled Wine

it's one of my favourite past times, to sit with a new, or new to me, cookbook & flip through the recipes. i test a good cookbook by it's ability to index well, give simple instructions without a lot of clutter on the pages, &, of course, providing great food ideas. photography is always nice, but not essential. that said, one of my favs (Korean temples & food) is full of wonderful photography. i prefer it to feel nice in my hand as the other is usually preoccupied with a glass of wine or a cuppa. speaking of which, that's a great topic, vegan wines. any preferences?

i must have a few hundred cookbooks, which are at home at the moment, & could probably be weeded a bit. still i have 15 here, plus all my handwritten recipes. i'm in the process of including all i can remember into my libraryThing. i'm also trying to type all my collected handwritten recipes into a database.

a good cookbook should excite my interest enough to lure me to the kitchen. i have bought one recently that may have something in it, but too many recipes i've thought of on my own or have favourites of already. i should have read through it more carefully i suppose. i'm not a beginner cook as i've been practicing since i could hold a knife. & started baking with my easy bake oven (i was so proud of those little cakes), & making candy cane cookies with my mom. nor am i an expert as i am always learning new things & have mastered very little. so i'm always looking for a book that will teach as well as inspire. one that will skip much of the everyday basics, but will include little known basics. if that makes any sense. when i return home & the years that follow, i hope to focus almost exclusively on local produce, mostly from my garden & wild gathered herbs & mushrooms. some of my books represent this desire. anyways, i thought i'd include some of my favs, but it is so difficult to choose. & most are not in sight.

short list of essential cookbooks (veg ones) that musn't leave my shelf,

~ Korean temples & food, Jung Lee
~ laurel's kitchen. Laurel Robertson
~ the New Farmhouse Vegetarian Cookbook, Louise Hagler
~ my Black Book, handwritten, gathered from every nook & cranny
~ la Dolce vegan, Sarah Kramer
~ Essential Vegetarian
~ Madhur Jaffrey'd World Vegetarian
~ Everyday Vegan, Dreena Burton
~ Mediterranean Vegan, Donna Klein
~ Vegan Planet, Robin Robertson

i think there are a few more to add to this list, then again, it would no longer be a short list. well, i was hoping to add more to this post, but the day has gotten away. perhaps this will be continued...
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Mulled Wine, Glühwein

thanks to my friend Suzanne, who i met in Korea, for this great recipe. i threw a party, & she made this at my place, it's that quick & easy. per bottle of vegan red & in a large enough pot, steep together...

2-4 Tbsp sugar
3-4 mandarin oranges, or 1 navel orange
juice of half a lemon, little less than half (usually use half of a lemon for 2 bottles of wine)
3 or 4 cloves
a cinnamon stick or 2

for a few mins let the flavours combine, but don't bring to a boil. *sip carefully*

here's a few finds that i'm looking forward to trying... Hot Cranberry Cider & Glögi, a traditional Finnish winter drink.

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give the Bard of Cornwall a listen while you chill out, he's good.

enjoy!

re: spice organising, plus Pesto Pasta with Squash, Spinach & Sweet Peppers

in response to In the Mood for Noodles' post (thanks K) about spice organisation, i thought i'd share my filing system. i've never given it any thought really, nor have i asked friends for their ideas, but i think it rather an interesting topic & perhaps i will inquire. i do tend to lean towards mania for organisation. my brain being so chaotic, that it is essential my physical environment be composed.

i don't know if anyone has choosen to do this, but i loosely group the 47 bottles of herbs & spices by cuisine & usage. i find this an extremely easy way to quickly grab what i need. for example, i have all Indian spices (cumin, coriander, turmeric, curry, garam masala et al.) & Middle Eastern (za'atar, sumac...) on one side of the drawer, while the pepper spices (paprika, cayenne, Korean chili pepper...) opposite. at home, i have 4 drawers, but here i have 2 big ones, so there's also two rows of French & Italian spices (parsley, basil, oregano... plus the garlic powder for when i'm in a hurry). in a separate drawer, there's the baking spices (cinnamon, ginger, nutmeg, cloves, pumpkin pie spice...). i keep the salt, pepper & sesame salt on the counter for easy access. white & black sesame seeds & nutritional yeast are kept on the shelf with the oils & vinegars.

the spices are usually bought in small quantities (or i share with friends) & kept in spice jars in a couple of drawers. i tend not to label them as i know them by sight or smell, well except for a few, mostly the blends, for which i use found recipes. my labels are not fancy, masking tape with a sharpie pen (it won't bleed or smudge once dry, great labels for the freezer too.)

Can you guess the black spice in the centre? it's a new find for me. (*hint, it's not mustard seed)

i like the drawer system, deep drawers would allow for bigger bottles, such as tarragon vinegar. or a garlic pot. but when i build my house someday *fingers crossed*, i want a special built in cupboard in the wall that is only as deep as a spice bottle. i have some ideas on the cupboard door too, but i guess i shouldn't dream in such detail.

i like to keep my teas in a similar pattern, divided into caffeine & herbal, then subdivided. well, that's my 2¢. anyone else file in a similar fashion?
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Pesto Pasta with Squash, Spinach & Sweet Peppers

as with many meals cooked at home, this was inspired from restaurant fare in Korea.

1 clove garlic - minced
1 large spanish onion, roughly chopped
¼ cup veg stock, or water
1 butternut squash, peeled, cut into ¼" slices
1 sweet red pepper, thinly sliced strips
a handful baby spinach, thinly sliced strips
3 Tbsp pesto, to taste
1 cup pasta shells

garnish with fresh italian parsley, roughly chopped, with cherry tomatoes, halved

Sauté garlic with onion 'til golden. Add veg stock & squash, cover 'til medium softness on low heat. Throw on the red pepper, cover & turn off. Meanwhile prepare pasta el dente. When pasta is drained, gently heat the covered veggies, without stirring, with the spinach thrown on top. As spinach begins to wilt, gently toss in the pesto & then shells. To serve, top with fresh parsley & cherry tomatoes. Good with crusty bread.

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enjoy!

Pumpkin Porridge

since i've been on a kick about my travels in South Korea, i thought i'd share a recipe my teacher taught me. it's easy & delicious. & since it's pumpkin season (in some parts), it's mostly local. it does have a couple of specialised ingredients, that can be found at an asian grocery store or health food store, though i've not tried to look for these things at a typical grocery store.

i love recipes that can be done in stages. here the beans can be cooked one day, the pumpkin gutted & peeled on another, then thrown together the following day in a little time. wonderful.

'hobak' is a general term used to describe pumpkin, squash or zucchini. i tend to use a butternut squash or a pumpkin as in the halloween variety. i had to borrow this photo, but will add my own next time i make some. the photo is linked to a blog that describes with pics how to make this, though my recipe differs slightly.

Pumpkin Porridge, 'Hobakjuk'

small pumpkin, halved, scraped clean, peeled, cut into chunks (can be frozen)
1 cup azuki beans, small red beans, cooked separately
1/2 cup glutinous rice
3 to 5 Tbsp dark brown sugar, to taste
1 tsp sea salt

place the beans in a saucepan covered in a couple of inches of water. bring to a boil & simmer until soft, strain & discard water. place the pumpkin in a large soup pot, covering it in a couple of inches of water. bring the pumpkin to a boil & simmer gently for 15mins. turn down the heat to low & break up the pumpkin chunks into small pieces. add the cooked beans & the rice, simmer for another 20mins on a medium heat. add sugar (in small amounts whilst taste testing) & salt, continue to simmer for another 20mins on medium heat. stir occasionally to prevent sticking.

this is great served either warm or cold, alone in a bowl with some toast, or as a side dish to lunch or supper.
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enjoy!

Home-style Chocolate Chip Cookies

to kick of Vegan Month of Food, i'm gonna include, one of favs, a sweet recipe that is divine with an accidental variation that is also delish, plus another idea for the next time i'm gonna make these.

Home-style Chocolate Cookies

1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup sugar
1/4 tsp salt
1/3 cup maple syrup
1/4 tsp black strap molasses, for the 'buttery-ness'
1 to 1 1/2 tsp vanilla
1/4 cup oil (if more is needed [dry batter], also add 1 tsp more maple syrup)
1/3 cup chocolate chips

Accidental Molasses Cookies
1/4 cup molasses
1/4 tsp ginger

Home-style Cranberry Cookies
1/3 cup dried cranberries
aniseed

Yield: 9 -12 cookies
Oven Temperature: 350°F
Bake for 10-11mins, let cool for a min before removing from sheet

Tips

* these cookies spread well, so leave generous spacing.

* whenever possible, i like to substitute an all white flour recipe, so this is my rule of thumb,

3/4 cup white flour : 1/4 cup ww flour

* spelt flour may be used interchangeably, but add an extra 2 to 4 Tbsp of spelt, depending on amount that the flour is refined.

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enjoy!

strawberry season

i can't just get enough of berry season. i find it difficult to use berries in recipes whilst they've been sun-ripened, & are so fresh & juicy. i simply love berries in a bowl of milk with a little maple syprup, or thrown into salads, or smoothies. that said, & because i cannot just buy/pick one quart at a time, i end up having to use quantities in a hurry, hence the following couple of recipes...

Strawberry Chocolate Puddin' Pie



as usual, i begin with someone else's recipe (or two), skeletonize it to patchwork my own. the beginning to this one is here, How to Make Vegan Pudding, but i'll revise it here...

Vegan Puddin'

2 Tbsp arrowroot (i prefer this to cornstarch)
1 cup coconut cream/milk
1 cup soy milk, reserve 1/3 cup cold
1/2 cup sugar (i must still experiment with other sweeteners)
3 Tbsp egg substitute*
3 oz. chocolate, chopped fine
2 tsp vanilla

Whisk first three ingredients together in a saucepan. Begin to heat, then dissolve the sugar, whisking frequently to boil.

Whisk egg substitute into cold milk otherwise it'll lump. Add this to the hot milk. Heat over medium flame for 4 mins.

*i have a store-bought one, but i will make my own, from here,

Starch-based egg replacer recipe for 2 eggs, sift together,
1 Tbsp tapioca or corn starch
1 Tbsp potato starch
1/4 tsp baking powder
1/8 tsp xanthan gum (if you have it)

Add a scant 1/2 cup water and 2 tsp oil. Whisk until thoroughly combined and somewhat frothy.

This egg replacement works well in delicate, light-colored items like yellow cakes, and sweet muffins. It does not alter the flavor, like Ener-G Egg Replacer or Flax goop does. It provides the structure that egg whites normally do. It leavens like beaten egg whites do, because you trapped lots of air bubbles when you were whisking it (you did whisk it thoroughly before you dumped it in, right?) And it contains some baking powder. It provides the moisture and fat that egg yolks provide.

once the puddin' is made, i let it sit in the pot while i wait for the graham crust to cool. (once you can touch the bottom of the pie plate, put it in the freezer for a few for less wait time.) to the puddin' i added a handful or 2 of mashed strawberries, though i think i should have strained them. the pudding still set, but perhaps it would have been firmer still without the extra juice.

Graham Crust according to directions on the pkg,
1 cup crumbs
1/4 cup honey
1/4 cup melted butter

i thought about putting some strawberry mash on top of the crust, but i put some into the puddin', maybe next time. i'm thinking it might soften the crust too much? suppose if i drain the berries well.

once crust is cool, cover in puddin' & put into fridge for a while, about 3-4 hours. while it is chillin', i washed & thinly sliced about quart of strawberries. i used most of it in a spiral atop of the puddin'. then i poured some maple syrup over the berries & sprinkled with cinnamon. i was going for a glaze look, next time i'll try these tips.

* tips * from the Joy of Baking

A fruit tart is best eaten the day it is made. So while you can make the pastry shell and the pastry cream a few days in advance, it is best to assemble the dessert the day it is to be served. The sweet pastry crust, also know as pate sucree, is prebaked and once the pastry shell has been baked and cooled, it is a good idea to seal the crust by spreading a thin layer of apricot glaze or even melted chocolate over its base. This 'sealing' prevents the cream from softening the crust over time...

Apricot Glaze
1/2 cup apricot jam or preserves
1 Tbsp Grand Marnier (or other liqueur), or water

Heat the apricot jam or preserves and water (if using) in a small saucepan over medium heat until liquid (melted). Remove from heat and strain the jam through a fine strainer to remove any fruit lumps. (If using, add the liqueur at this point.) Let cool until it is only slightly warm.

Variation: If glazing strawberries, raspberries or any other red fruit you can make a red currant glaze. Gently whisk 1/2 cup (125 grams) of red currant jelly over medium heat until melted. Let cool slightly and then lightly glaze the fruit using a pastry brush.

After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit. Do not put it on too thick or it will look like Jell-O. Try not to get any glaze on the tart shell. The idea is to make the fruit look shiny. If not serving immediately, refrigerate. Take out about 30 minutes before serving to give the fruit and cream a chance to warm to room temperature.

from a quick search, any jelly preserve seems to work, apple, currant, strawberry jelly. or you can start with a fruit syrup. To prepare glaze, combine 1/4 cup sugar, 1 Tbsp cornstarch, and 1/8 tsp salt in a small heavy saucepan, then stir in 1 1/2 Tbsp water & 3/4 cup syrup. Cook & stir over direct heat until boiling; boil 2 to 3 mins. Remove from heat & blend in 1/8 tsp grated lemon peel, 1/ 1/2 tsp juice & 1 tsp butter. cool & refridgerate. to turn it inside out, i imagine you can start with a fruit juice & experiment with extracts. okay, to remember the showcase, creaminess & berries, right.

& according to Paul Masse from Masse's Pastries in Berkeley CA, blackberries shouldn't be glazed.
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Strawberry Cream Parfait



Peach Parfait from Mothering Mag is a great place for inspiration. let your imagination run.

mashed strawberries
favourite soy ice cream
crushed graham crakers

layered twice in dish. freeze. voila!

next time i was thinking about crushed cookies or granola, blueberries with a homamade whipped cream or vegan cream cheese concoction! that graham wafer crust above would be nice crumbled, & adds a rich cheesecake quality.

enjoy!

Applesauce Cake, & Applesauce

chicken or the egg. well, i began with the cake, so there it is.

i forgot myself today as i was distracted with the lil one, who's been spending much time with me in the kitchen this week, & i used only white flour in the cake. as i sit here & begin to type, i realise my folly. ah well, what's done is done. this recipe is based on the one in the New Farm's Cookbook p.200, but i reduce sugar & oil, & usually use a whole wheat & white flour blend. this time i omitted the raisins, & placed a layer of halved strawberries on the pan before pouring in the batter.

Applesauce Cake

2 cups flour, ¼-½ cup of which is ww
½ cup sugar
1 ½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
2 cups applesauce
¼ cup oil
½ tsp vanilla
½ cup raisins

sift dry ingredients. gently stir in wet ingredients once the oven is to temperature, 350º. if using a loaf pan, 45-50mins. if using a 9x13" pan, 30-35mins.

here, i have a small gas oven, my first. so i bought an oven thermometer. i use a 9x13" pan at about 180º, which about 300º, for about 25mins.

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two days ago, i used up some peaches in the fridge that had almost expired, plus the apples awaiting the pot. i mostly/loosely follow laurel's kitchen, applesauce recipe p. 96, but it's sort of a veggie stock philosophy. of course, this is how i cook, & bake, much of the time. hence, the 're-writing' of the recipes here. now, i've heard it's cheaper to buy bottled applesauce than to make it, but i buy into the local food concept, as hypocritical as that may be here in dubai. as well, i like to know what's in the food i make. plus, i enjoy it. besides, my home country is apple country.

here's my version...

Applesauce

6-7 apples, tart or sweet
fresh fruit, whatever needs to be eaten
handful raisins*, adjusted to the kind of apples & other fruit used
handful of frozen strawberries or blueberries
1 Tbsp lemon juice*, fresh
½ cup apple juice or water
½ tsp cinnamon, or to taste
pinch salt, optional

if using organic fruit, just cut it all up, throw in a pot & simmer for 20mins. mash, or if you like, & my lil one does, purée in a blender once mostly cooled. voilá!

notes:
* or other sweet dried fruit, apricots work well. since i'm in an Arab country, i think i'll try dates next time.
* neat little trick, roll a lemon, slash about 2" cut in the side, squeeze, no fuss no muss, more juice less seeds.

i like to change things up with different spices, pinch of cardamon is interesting, or perhaps simmer with anise.

btw, both of these cookbooks are classics & though i change things here & there, they are awesome books & are counted among the best on my shelf.

enjoy!

sourdough starter

okay, a little gap in time there. & just published a draft i wrote a bit ago. don't know why i hung on to it. it's a bit short, i suppose i had intended to elaborate. as i didn't find the time, here it sat. so moved to dubai with the fam. lots on which to comment, alas the time to think long enough to form comprehensive senteces with structure & punctuation is severely limited. at present, here's what's cookin'...

am growing a cheater sourdough starter. it all began on december 29th with some whole wheat flour, water & some active dry yeast left on the counter in our warm kitchen overnight. the following day a half cup was removed & discarded, then it was fed 1/2 cup flour & 1/2 cup water. i'm just about to go in & feed it again. according to Sourdough Baking, by S. John Ross, it should almost be done what it is supposed to be doing.


"Within three or four days (it can take longer, a week or more, and it can happen more quickly) you should start getting lots of bubbles throughought, and a pleasant sour or beery smell. The starter may start to puff up, too. This is good. Here's the gist: When your starter develops a bubbly froth, it is done. You have succeeded."


so what do you think? i just fed it again. i hope it looks more frothy tomorrow. it does have a bit of a beery smell, more lager than stout. again, perhaps by the morrow it will have aged enough to refridgerate & feed once a week. i've had sourdough in the fridge before, but this is the first time creating it. we'll see how it turns out. i have so many delish recipes that includes sourdough. *glee*

sunday's shindig, 'farewell for now' & ava's 3rd birthday

as is usual for every party i throw, i like to fill a table with veggie delights to share with my friends. i also want to confront & confute the idea that a vegan diet is boring. i want to tantalize the taste buds & stimulate the mind. people tend to relax & converse with good food & wine, two very important elements for any party.

& as is usual for every party i throw, i am never ready on time. i am always an hour or 2 behind, rushing to finish dishes. & this party was no exception. due to this over-zealousness or unpreparedness on my part, i rarely get to eat what i make, or take a pic. the pics included are of leftovers.

finishing the cupcakes! ►►►

i'm unsure of copyrights on recipes, so i've not included the cupcake recipe, but have given the name of the book in which it exits. there are some great cupcake tips at cupcakes take the cake. i have included recipes from the web, & have given links to the site in which they belong. i have 'veganised' some of them, so they vary from the original.

the menu:

٭ Garlic Soba Noodles, from 101 Cookbooks
٭ Pumpkin Bars, from sally at allrecipes
٭ Triple Layer Chocolate 'Cream' Cake, from Dreena Burton's the Everyday Vegan
٭ Pinto Beans with Watercress, from care2
٭ Marinated Vegetables, i cannot remember from where i got this, but kudos!
٭ Sushi Party Balls, from care2
٭ Rosemary Foccacia, from Jess at vegan-a-go-go
٭ Pasta Salad, from a café in which i used to work, it no longer exists
٭ Quinoa Tabbouleh, from vegan-a-go-go
٭ Roasted Potato, Garlic & Pepper Salad, from vegan-a-go-go

the recipes:

٭ Garlic Soba Noodles ٭ ('veganised')

Serves 4-6, makes a mountain 'o noodles.

8 ounces dried soba noodles

12 ounces extra firm organic tofu, cut into 6 rectangular slabs
3/4 cup bread crumbs
1/4 cup nutritional yeast
big pinch of salt
2 flax 'eggs', 4 Tbsp ground flax : 6 Tbsp water

a generous splash of olive oil
1 bunch green onions, greens trimmed, thinly sliced
4 big handfuls of chard, spinach or kale, stemmed and cut into bite-sized pieces
1 teaspoon garlic powder
1/2 cup nutritional yeast

a few baby radishes, sliced paper thin

Boil a large pot of water and cook soba noodles.

Dredge each of the tofu slabs into the 'egg' mixture, then coat well with bread crumbs. (i found that there was plenty of leftover breadcrumbs, so this could be cut down or dredge 2 pkgs of tofu.) Place each piece on a parchment-lined baking sheet, bake in a 375º oven or pan-fry in a skillet in a bit of olive oil until both sides are golden, flipping once along the way. Slice into strips and set aside.

Add the olive oil (and bit of salt) to a large skillet over med-high heat. Stir in the green onions, chard, and cook for a minute until the chard collapses. Stir in the soba noodles. Stir in the garlic powder and Parmesan. Remove from heat. Sprinkle with sliced radishes. Serve family-style or on individual plates - each nest of noodles topped with some of the tofu slices.

this looked fantastic. i wish i got a pic. & it disappeared very quickly. the bday girl of 3, consumed much.
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٭ Pumpkin Bars ٭ ('veganised')

1 cup flour
1 tsp pumpkin pie spice*
½ tsp baking powder
½ tsp baking soda
½ cup veg oil
1 cup sugar, i am slowly cutting this down, this time i used 3/4 cup, it was fine.
2 flax 'eggs' + 1 Tbsp flax
1 cup pumpkin puree
¾ cup raisins

Glaze:
½ cup sifted icing sugar
1 Tbsp real maple syrup

preheat oven to 350ºF. grease & flour a 9x13” pan

stir together dry ingredients, set aside. beat 'eggs', oil & sugar 'til smooth. stir in the pumpkin, then the dry ingredients. finally, stir in the raisins.

pour into pan & bake for 30-40mins. allow bars to completely cool before adding glaze.

*Pumpkin Pie Spice:
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
¼ tsp nutmeg
¼ tsp mace
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٭ Pinto Beans with Watercress ٭


2 cups cooked pinto beans
1 cup watercress leaves, i used arugula instead
2 medium firm plum tomatoes, finely diced
1 medium celery stalk, finely diced

Dressing:
1/4 cup mayo
1 Tbsp lemon or lime juice
1 tsp prepared mustard
1/2 tsp dried oregano
1/4 tsp ground cumin
s & p
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٭ Marinated Vegetables ٭


Marinade:
3/4 to 1 cup red wine vinegar
1/3 to 1/2 olive oil
2 or more garlic
3-4 springs fresh parsley, minced
1/2 bay leaf
4-5 whole peppercorns
1/2 tsp salt

combine above ingredients in saucepan and simmer for 5mins.

put your choice of veg into a bowl. while marinade is still hot, pour over veg & leave in the fridge up to 24hours. turn with a big spoon every couple of hours. garnish with more parsley.

steam: cauliflower, broccoli, carrot, zucchini, asparagus
raw: bell peppers, radishes, red cabbage, tomatoes

above is the recipe i have found somewhere, but i can not remember where. if any of you have come across it please let me know so i can reference it here. i have found, accidentally, that steaming the veg is not necessary. the veg are 'cooked' in the vinegar mixture much like solomon gundy. i don't usually like red wine vinegar, but this is a great easy dish. & it makes as much as you want.
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٭ Sushi Party Balls ٭

Rice Balls, makes 16 large:
2 cups uncooked white rice
2 cups water
1/3 cup rice vinegar
2 Tbsp sugar
1 1/2 tsp salt
1/4 cup chopped cooked hijiki, optional
2 carrots, minced
5 scallions, green part, chopped fine
1/4 cup hulled black or whit sesame seeds

Wasabi-ginger dip:
1 Tbsp wasabi powder
1/4 cup water
1 garlic clove
1" fresh ginger, sliced
2 Tbsp oil
1 tsp sugar
3 Tbsp rice vinegar
3 Tbsp soy sauce

combine rice and water. bring to boil, cook 5mins. reduce heat to low and cook for 15mins more. don't open lid. take the pot off heat and let stand 10mins.

combine rice vinegar, sugar, salt, hijiki, carrots, scallions. toast sesame seeds.

turn rice out into the bowl containing the vinegar-scallion mixture. stir with wooden spoon for 3mins to cool rice. now can let sit for an hour or 2. when rice has cooled, form balls, roll into sesame seeds and place on an oiled baking sheet. refrigerate, wrapped well for up to 2 days. let sit at room temp for 10mins before serving.

in processor, combine dip ingredients. blend 'til garlic and ginger are finely chopped.
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٭ Rosemary Foccacia ٭

Serves: 10-12
Difficulty: Medium
Prep Time: ~45 Minutes
Cook Time: 20 Minutes

This amazing bread can be customized in so many ways; it’s a great recipe to have on hand. Impress your friends/family when you tell them the bread is homemade!

1 tablespoon sugar or agave nectar
2 cups warm water
1 tablespoon active dry yeast
1 tablespoon salt
1 tablespoon extra-virgin olive oil
1/2 cup diced onion
5 cups all-purpose flour, or as needed
2-3 tablespoons extra-virgin olive oil
2 tablespoons fresh chopped rosemary
1 tablespoon kosher salt

Dissolve sugar in the warm water in a large bowl. Sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together. Knead on a well-floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.

Preheat oven to 415 degrees F (215 degrees C). Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 2-3 tablespoons olive oil, then sprinkle rosemary and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes. Bake in preheated oven 20 minutes until golden brown.

*Notes*
This bread makes good pizza dough. Just omit the onions. You can make it ahead and refrigerate for two-three days.
Change the toppings by adding:
Oregano and kalamata olives.
Tomato, basil, sliced olives and garlic.
Sliced red onions, artichoke hearts and kalamata olives.

for the party i tried something a little different. instead of the incorporated onion, as i had a few people who couldn't eat onions, i minced a whole garlic head. & topped the bread with fresh thyme instead of rosemary. i guess it turned out, i didn't get a piece.
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٭ Pasta Salad ٭

Dressing: for 1 cup of uncooked pasta,
2 Tablespoons mayo
2 Tablespoons plain yoghurt, it's good with raspberry too
1 Tablespoon sweetener, i like maple syrup
2 teaspoons vinegar, i like apple cider
fresh cracked black pepper

i like to use rotini with apple, carrot, cuke, broccoli, red onion, celery & sweet peppers.
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٭ Quinoa Tabbouleh ٭


Serves: 6-8
Difficulty: Easy
Prep Time: 10 Minutes
Cook Time: 15 Minutes (Cooling time: 30 min to 1 hr)

This tasty salad could easily be the main course! It’s a great way to showcase quinoa in a familiar recipe.

2 cups veggie broth or water
1 cup quinoa, i used red quinoa.
1 pinch salt
2 tbs to 1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped

In a saucepan bring veggie broth/water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 10-15 minutes. Allow to cool to room temperature. In a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

*Notes*
Quarter cherry tomatoes for a nice presentation.
Add two cloves of crushed or minced garlic to add a little extra punch.
Try using cilantro instead of parsley, or use half cilantro, half parsley.
Veggie broth might give this a heartier flavor, but water works great if no veggie broth is on hand.
You can place the quinoa in the refrigerator to accelerate cooling.
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٭ Roasted Potato, Garlic & Pepper Salad ٭

Serves: 6
Difficulty: Easy/medium
Prep Time: 10-15 Minutes
Cook Time: 30 Minutes

A refreshing alternative to traditional potato salad!

8 red potatoes - unpeeled, scrubbed and cubed
2 red bell peppers or one jar of roasted red bell peppers
2 medium heads garlic
2 tbsp olive oil (more or less to taste)
salt and pepper to taste
1/3 cup balsamic vinegar
2 tbsp cup olive oil (more or less to taste)
1 teaspoon dried oregano

Preheat oven to 400 degrees F (200 degrees C). Place 2 tablespoons of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet. If using fresh red peppers, pass coat them with oil from the bowl. Place on a separate baking sheet. Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes. Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is brown and soft (no more than 40 minutes total).

Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.) Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.

To remove the garlic, use a fork to pull the cloves out of the head of garlic. Alternatively, turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

these potatoes were loved by all, especially by dad.
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if you try some of these, let me know what you think.
enjoy!

Garlic, Spinach & Chickpea Soup with Apple Cinnamon Biscuits

this soup is based on something i ordered at a little café in the city, though i've changed it so many times, it would now be unrecognizable. i made this for supper last night. it has become one of my fav soups.

Garlic, Spinach & Chickpea Soup

1 large onion, finely chopped
5 or more cloves garlic, minced
spices ~ 1 or 2 tsp crushed fennel seed, pinch cayenne, pinch paprika
a couple of handfuls of spinach*, finely sliced
half a red pepper, cut into a small dice
1 fennel (anise) bulb, sliced
3 small potatoes, cubed or half moon
2 cans (13 ½ oz, 398 ml) chickpeas, rinsed well & drained, or 3 cups cooked
4 cups veg stock, simmered to a boil
1 can coconut milk (13 ½ oz, 398 ml)
2 Tbsp 'butter'
handful of fresh herbs, basil & parsley, finely chopped
freshly grated nutmeg (7 swipes along a little grater)
s & p

sauté onion with garlic for about 5mins. add spices, stir for 2 minutes. & then the spinach for another 2mins. add the remaining ingredients, & simmer gently until the potatoes are tender. fold in the fresh herbs & nutmeg. season with s & p to taste, then finish the soup with 'butter' for extra richness.

* the spinach could always be added directly to the bowl, & the soup poured atop just before serving.

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Cloud Biscuits

these biscuits are so quick, simple & delicious. this recipe is specific, but it is also adaptable. the baking soda & cream of tartar is added to reduce 1 tsp of baking powder. i find baking powder leaves a bitter quality. i like the nuttiness of whole wheat, but it can be eliminated. the flavourings can be changed to make more savory biscuits by adding caraway, or thyme, or some vegan 'cheese'. the vinegar creates 'buttermilk', & may be omitted or substituted with another vinegar. try any variation from your imagination.

sift together,
1 ¾ cup flour
¼ cup whole wheat flour
3 tsp baking powder
¼ tsp baking soda
½ tsp cream of tartar
1 tsp cinnamon
1 Tbsp sugar
½ tsp salt

cut ½ cup 'butter' into this with a pastry cutter, or 2 butter knives, then add, 2 apples, peeled & diced small.

combine in a measuring cup, then add to dry ingredients,
1 flax 'egg' (2 Tbsp ground flax + 3 Tbsp water, let sit for a few minutes)
1 tsp apple cider vinegar
enough 'milk' to make 1 cup
1 tsp vanilla

drop large spoonfuls onto an ungreased cookie sheet. bake @ 450º for 10-15mins. let sit on sheet for a minute or 2 before removing to a cooling rack. then, i know they smell awesome, but do try to wait a few minutes before eating to prevent burns.

enjoy!