Beet and Yam Latkes

I made these before (recipe in older post) but this time I baked them instead of frying.

Roasted Portobellos

Another WOW recipe, you can serve these in sandwiches, as a veggie side, or use it in a salad, (let the caps cool and slice very thinly on the diagonal to make slices). BUT I LOVE them hot and as a burger with avocado, lettuce, tomato and veganaise. So good.

1/2 cup cooking wine

1 tbsp olive oil

2 tbsp shoyu

2 tbsp balsamic vinegar

2 cloves garlic, minced

2 large portobello caps

Combine all ingredients for the marinade in a glass pie plate. Place the mushrooms upside down in the marinade and spoon a lot of the marinade into each cap. Preheat the oven to 400 degrees and marinate for 20 minutes.

Cover with aluminum foil and bake for 30 minutes. Remove the foil, use tongs to flip the caps over , and cook uncovered, for another 10 minutes.

Is it Soup? is it Dal?

Creamy Broccoli Dal. I love curry and this recipe tastes like cream curry soup.

2 tbsp oil

1 tsp cumin seeds

1 tsp mustard seeds

1/4 cup finely chopped onion

1/2 cup red lentils

Broccoli (the whole stalk including stem) peeled and finely chopped (2 cups)

2 cups water

1/2 tsp salt

1 cup soy milk

1 tbsp shoyu

1 tbsp lemon juice

1/2 tsp turmeric

1/2 tsp garam masala (I use cloves)

Salt to taste, if needed

Heat the oil on medium high in a pot. Add the cumin and mustard seeds, onion, and lentils. Fry in the oil until the seeds are popping the the lentils have changed colour. Careful not to burn them.

Add the broccoli, water, and salt. Bring to a boil, then cover and simmer for 25 minutes, stirring every once in a while. At this point, the soup should be thick but still watery, and the broccoli should be soft.

Add the soy milk, shoyu, lemon juice, turmeric, garam masala, and salt and turn down the heat; you don't want to boil the soup anymore or the soy milk might start to curdle. Stir well and serve immediately.

HAPPY BIRTHDAY TO MY DAUGHTER

My youngest daughter turned 21 today! WOW how time flys. I bought her a vegan cupcake at Capers (Whole Foods) chocolaty delicious So great that there are stores and restaurants that cater to our food choices.
Have a great day Steph!!

"Creamy" Vegetable Soup

Another creamy soup with no cream added.
It has an amazing flavour with not that many ingredients. Really good.
1 large onion
1 tbsp oil
2 carrots, peeled and chopped
7 cremini mushrooms, chopped
2 cloves garlic, chopped
14oz can of stewed tomatoes
1 can of water
1/4tsp celery salt
1/4 tsp paprika
1 1/2 tsp salt
1/2 tsp basil
1/2 tsp tarragon (or oregano)
1/2 tsp cumin
Dash of black pepper

Heat a skillet with the oil. Add the chopped onion and saute over medium heat unitl beginning to colour. Add the carrots and mushrooms and cook down until the oinions and muchrooms are very soft and the carrots have befun to soften. Add the garlic and saute until fargrant.

Add the tomatoes, water and spices. Process with a hand held processor until the soup is smooth. Gently heat until hot enough to serve.

Burgers For Lunch Today

Another favourite! These are the best vegan burgers yet! The 'burgers' are the buns!!! I found the recipe for the chickpea burgers on line (thanks) but forget where. I changed it up just a little. This tastes great and look spectacular. Good recipe to serve your guests.

1 can of chickpeas, drained
1/2 cup veggie broth
1 cup onion, finely chopped
3/4 cup corn
1/4 cup of chopped cilantro
a few drops of hot chile sauce
1/2 cup rolled oats
1/2 tsp salt
few dashes or more black pepper
avocado
lettuce
1/4 cup veganaise
basil
fresh lemon

Combine the chickpeas with the broth. Process with hand held food processor until it looks like hummus. Add the onion, corn, cilantro, chile sauce, oats, salt and pepper. Stir. Cover and refrigerate for at least 15 minutes. Add the chopped up basil to the mayo, stir in a squeeze of fresh lemon juice and 1/4tsp of lemon zest. Cover and refrigerate.
Preheat frying pan with oil over medium heat. Measure 1/3 cup for each patty. With wet hands form into 4 inch patties. Fry on both sides until golden brown. When done, spread mayo over each burger. Layer onside with avocado and lettuce. Top with other burger half and serve. MMMmmm

Potato Leek Soup

With so few ingredients it's surprising how rich and creamy this soup tastes.
Makes about 3-4 servings.

3 cups leeks, thinly sliced
3 tbsp olive oil
3 cloves garlic, minced
1 lb potatoes, peeled and cubed
4 cups vegetable broth
1 tsp salt
1 bay leaf
2 tsp fresh black pepper

Wash and trim leeks. Thinly slice the leeks crosswise.
Heat the oil in a soup pot and add the garlic. Saute for 1 minute and then add the leeks. Stir well. Cook the leeks until tender,about 5 minutes.
Add the potatoes and broth along with the salt and bay leaf. Boil, covered, until the potatoes are very tender and almost falling apart.
Blend the soup in blender or with hand held blender. Reheat if necessary, seasoning with more pepper or salt, if needed. Enjoy.

Lunch today

Aztec Salad (with rice and amaranth) hummus and vegan gluten free fritters. We bought this at Capers and had a picnic at Stanley Park.

At Havanahs on Commerical Drive, I had the borscht and Steph had a black bean rice dish. After (since we walked 10Km around Stanley Park) we bought a cookie at Sweet Cheribum. I am in my happy place.

Eggplant-Potato Casserole with Pine Nut Cream

This is a lasagna type recipe but with veggies instead of noodles. the Pine Nut cream on top is really great! Can't wait to have the left overs tomorrow. Its suppose to taste even better the next day.
Serves one really hungry person or about 6-8 regular appetite persons.

Vegetable layer
1 lb eggplant
1 lb zucchini
1 1/2 lbs russet potatoes
1/4 cup olive oil

Sauce
1/4 cup olive oil
4 large shallots, sliced thin
3 cloves of garlic, minced
1/4 cup vegetable broth
2 (15oz) cans of crushed tomatoes
2 tsp dried oregano
1/2 tsp cinnamon
1 bay leaf

Pine Nut Cream
1 lb soft silken tofu
1/2 cup pine nuts
3 tbsp fresh lemon juice
1 clove garlic
Pinch of grated nutmeg
1 1/4 tsp salt
white pepper

Preheat the oven to 400 degrees.
Wash the eggplant and zucchini, and trim the stems. Scrub and peel the potatoes. Slice them into lengthwise strips about 1/4 inch thick. Place each vegetable on a separate baking sheet. Distribute the 1/4 cup of oil among the three sheets and sprinkle them with salt. Toss to coat the veggies. Spread out the veggies on each sheet. Roast the pans of zucchini and eggplant for 15 minutes and the potatoes for 25. Allow the veggies to cool.

Combine the remaining 1/4 cup of oil and garlic in a large pan. Heat over medium and let the garlic sizzle for about 30 seconds. Add the shallots and cook until soft. Add the broth and simmer until slightly reduced. Add the tomatoes, oregano, cinnamon and bay leaf. Partially cover and simmer over medium low for 12 minutes.

In a food processor, blend the pine nuts and lemon juice until creamy paste forms. Add the remaining ingredients and blend until smooth and creamy.
Lightly oil a 9X13 pan. Spread 1/4 cup of sauce on the pan, then add a layer of eggplant, then potatoes then sauce. Layer the zucchini on top of this. Top with eggplant then potato then sauce. Use a rubber spatula to evenly spread the pine nut cream over the entire top layer.
Bake for 35 minutes. Allow to cool at least 10 minutes before slicing and serving.

mmm mmm good!

Plantain and Pinto Stew served with Parsnip Chips

The cilantro adds such a great flavour to this dish. I think I will use banana's next time instead of the plantains. The parsnip chips are a yummy addition.

One recipe parsnip chips...recipe in last post
1 tbsp oil
1 large onion, chopped finely
1 yellow pepper, chopped finely
3 cloves garlic, minced
8 plum tomatoes, diced
1/4 cup vegetable broth
1 tsp salt
2 tsp ground cumin
1 (15oz) can pinto beans, drained and rinsed
2 ripe plantains, peeled, sliced in half lengthwise, and sliced into 1/2 inch pieces
1 cup chopped fresh cilantro

In a soup pot over medium heat, saute the onions, peppers and garlic in the oil for 7 minutes, until the vegetables are softened. Add the tomatoes, broth, salt, and cumin. Cover and bring to a boil, turn down heat and simmer for 15 minutes, stirring occasionally, until the tomatoes are cooked and broken down.

Add the pinto beans and plantains. cover and simmer for another 20 minutes. the plantains should be soft and sweet. Add the cilantro and mix in so that it wilts.

Ladle into bowls and serve with parsnip chips.

Hummus and Parsnip Chips

These parsnip chips are great!!! They taste similar to yam fries. A great companion to the pinto stew in the next post.

1 pound parsnips

2 tsp or so of oil

Peel the parsnips and slice into 1/8 inch strips. Toss them in the oil. Line them in a single layer on a baking sheet. Bake for 15 minutes, then flip them. Bake an additional 10 to 15 minutes. They should be flecked with brown and black. Sprinkle with salt and serve.

When I make hummus I don't measure the ingredients. I mix a can of chick peas (drained and rinsed), garlic, lemon juice, tahnini, salt and water. Mix it all up with a hand held blender but don't over mix.

Curry

WOW WEEEEEEE this is so GOOD!!!!

It is parsnip week at my house...ok parsnip 2 days. I never had a parsnip before so I thought I would try two different recipes. Today's is a Red Lentil-Cauliflower Curry.

Serves 6 hungry people.

3 tbsp grapeseed oil

1 large onion, chopped

1 large chile pepper, minced

2 large shallots (I didn't have shallots so I used a leek)

1 (1/2 inch) piece fresh ginger, peeled and grated

1 large parsnip, peeled and chopped

2 tsp curry powder

1/2 tsp turmeric

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/2 tsp ground coriander

1 1/2 cups red lentils

4 cups vegetable broth

1 medium head cauliflower, trimmed and sliced into small florets

2 tbsp chopped fresh cilantro

2 tbsp lime juice

1 1/2 tsp salt

In a large stockpot, heat the oil over medium heat. Saute the onion and shallots until tender and translucent, 7 minutes. Add the ginger and chile, and saute for 1 minute. Add the spices and briskly stirfry for 30 seconds, then add the parsnip and stirfry for another minute.

Slowly pour in the vegetable broth, then stir in the lentils. Cover the pot, raise the heat to high, boil for 1 minute. Give the mixture a stir, then cover the pot and lower the heat to medium-low. Allow the lentils to simmer for 12 minutes.

Add the cauliflower, stirring to coat with the lentils. Cover and simmer for 25 minutes, until the cauliflower is tender but not falling apart. Remove from the heat and stir in cilantro, lime juice and salt.

Allow curry to sit, covered for 15 minutes before serving to allow the flavours to meld and mixture cool slightly.

Serve with basmati rice and steamed spinach.

Cream of Broccoli Soup

Another great dish and easy to make.

1 onion

1 carrot 3 stalks of celery

5 cups of broccoli (use stems too)

1 tsp dried basil

1 cup cashews

6 cups water

sea salt

cayenne pepper

- chop all vegetables and throw them in a pot

- add 5 cups water

- simmer 20 minutes or until stems are tender

- blend cashews with 1 cup water

- add cashew cream, salt, and cayenne pepper

- blend with a hand held until smooth and creamy

Creamy Lentil Stew Mmmmm

Another GREAT recipe...so creamy and delicious WOW.

1 cup green lentils

1/4 cup oil

1/2 cup chopped onion

2 cloves

1 small piece of a cinnamon stick

1 bay leaf

1 one inch piece of ginger, peeled and minced

1 clove garlic, minced

1 1/4 cups tomato, chopped

1/2 tsp salt

2/3 cup raw cashews

2/3 cup water

Cook the lentils in 2 cups water bring to a boil and then simmer for about 40 minutes until tender and all the liquid is absorbed. I add a piece of Kombu (to help the beans not be so gassy :) Heat the oil in a large skiller. Add the onion and cook until caramelized and reddish brown, being careful not to burn.

Add the cloves, cinnamon stick, bay leaf and fry for 2 minutes.

Add the ginger and garlic and cook another 2 minutes.

Add the tomatoes and salt and cook until slightly reduced, about 5 minutes.

Stir in the lentils.

Blend the cashews in a blender and slowly add the water until it is all combined and a rich cream. Stir into the lentils.

YUMMY!! Serves 4 or when I'm eating it ONE :)

Lentils and Rice with Caramelized Onions

Another GREAT recipe...I almost ate the whole pot :)

3 large onions, peeled and sliced into thin rings (about 2lbs)
3/4 cup olive oil
1 cup long-grain basmati rice (rinsed)
1 cup red lentils, rinsed
1 cinnamon stick
1 1/2tsp ground cumin
Preheat the oven to 400 degrees F. In a large, deep baking pan, toss the onion rings with the oil to coat. Seperate the rings and spread them out in the pan. Roast in oven for 30 minutes, stirring often. The onions rings should be deep brown. When done, remove from the oven and set aside.

Bring 4 cups of water to a boil in a large, heavy bottomed pot. Add the rice, cinnamon stick, ground cumin. Bring back to a boil, then lower the heat, cover, and simmer for 15 minutes.

Uncover and add the lentils, stir and cover, bring to boil again, lower the heat to low, and cook for 45 minutes until all the liquid is absorbed. Remove from the heat and set aside the covered pot for 10 minutes.

Use a fork to gently fluff the lentils and rice. Remove the cinnamon stick. Gently fold the onions into the mixture making sure to drizzle on any remaining oil from the roasting pan. Stir thoroughly. Serve warm or at room temperature.

The aroma is amazing. A warm comfort food. So good.

Sweet Chili Lime Tofu

Serves 4

Ingredients

3/4 cup quinoa

Zest from 1 lime, separated into two equal parts

1 tiny stick cinnamon

1/4 tsp salt

1 1/3 cups water

1 14oz block of extra-firm tofu

1 bunch collard greens, washed and middle vein removed

3 tbsp water

1 tsp lime juice

1 pinch of salt

Lime Sauce

2 tbsp sucanat

3 tbsp shoyu

1 3/4 tbsp fresh lime juice

1/2 zest of lime

1/2 tsp red chili flakes

1 clove garlic

1/4 tsp salt

4 mint leaves, chopped

Combine the quinoa, lime zest, cinnamon, salt, and water in a pot. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then turn off heat. Do not open the lid. Let it steam for 10 minutes before serving.

Prepare the sweet chili lime sauce by whisking together all the ingredients.

Drain the tofu and cut into small triangles.

Heat a skillet over medium heat and add tofu. Spread the tofu out in one layer in the pan. Using a spatula, press the tofu. The liquid will squeeze out and boil away. After several minutes flip the tofu over and press other side. Making sure the pan is hot add the chili lime sauce and stir to coat the tofu. Turn off the heat . The sauce will bubble up and form a glaze.

Stack the collard leaves on top of each other and roll up. Slice the roll in 1 inch segments. Run knife through the chopped collards to make smaller pieces. Add to skillet with the water, lime juice and salt. Cover and cook them over high heat for 4 minutes until collards are steamed and tender.

For plating, arrange the collards on top of bed of quinoa. Place the tofu over the top.

Today's Lunch May 2/10

I love the new veggie shredder I bought. I had a salad for lunch with shredded carrots and cucumbers. Added tomatoes and butter lettuce. Added some of the white bean patties (from yesterday) that I formed into bite-sized pieces and browned. Topped off with the amazing white sauce that I used on yesterdays squash polenta. Had a few more pieces of the squash polenta. WOW very good.

Another WOW recipe - Leek & Spaghetti Squash Polenta with White Sauce

1 cup thinly sliced leeks (2 leeks)

1 tbsp oil

1 pinch salt and pepper

1/2 spaghetti squash, deseeded

3 cups water

1 vegetable bouillon cube

1 cup cornmeal

1/2 tsp red pepper flakes

1/4 tsp salt

black pepper

White Sauce

1/4 cup earth balance margarine

2 tbsp flour (I used oat flour)

1 tbsp tahini

1 tbsp lemon juice

2 tbsp nutritional yeast

1 cup soy milk

1/2 tsp salt

pepper to taste

Trim off the roots and green leafy ends of the leeks and discard them. Slice the leeks in half lengthwise. Remove outermost layer and discard, then rinse leeks under cool water to remove sand and grit. Slice leeks crosswise into very thin slices. You should have 1 cup of packed sliced leeks.

Heat a skillet over medium heat. Add the leeks, oil. salt and pepper. Stirring occasionally , cook leeks for at least 5 minutes or until partly caramelized.

Remove to a bowl and set aside.

Prick the squash with a fork several times, put it into a very large pot, fill with water, and bring to a boil. Boil squash for 20 minutes until just tender. drain, cut in half, and remove the seeds.

Cut the half into quarters then scrape the strands out with a fork. You should have 2 cups squash, packed.

While the squash is cooking add the bouillon cube to 3 cups of water and bring to a boil.

Add the cornmeal in a steady stream, whisking thoroughly. Continue to whisk.

Add the leeks, pepper flakes, salt and pepper and cook over medium-low heat for 20 minutes or so.

When the squash is ready, add it to the polenta. Mix well and cook for about 5 minutes being careful not to burn.

Scrape out the polenta into an oiled 8X8 inch pan. Cover with plastic wrap, and refrigerate for at least one hour until set.

To make the white sauce, whisk the margarine in a saucepan and over medium-low heat until melted. Add the flour and whisk into a paste. Add the tahini, lemon juice, mustard, and yeast and whisk well. Slowly add soy milk, whisking well to make a smooth sauce. Add salt and pepper and whisk over medium heat until mixture is thickened.

Saute polenta pieces in oil in hot skillet. Serve with white sauce.

VERY GOOD

Dinner May 1st - Creamy Sweet Potato Bake

MY NEW FAVOURITE!!! I made it twice this week. So very good.

Makes 4 servings
3 cups fusilli pasta (I used brown rice flour pasta)
1 head kale, deveined and chopped
1 1/2 lbs yams

Alfredo Sauce
1 1/4 cup soy milk
1/3 cup raw cashews
1/3 cup nutritional yeast
3 tbsp shoyu
2 tbsp Earth Balance margarine
1 tbsp tahini
1 tbsp lemon juice
1/2 tsp dijon mustard
1/4 tsp ginger powder
1 pinch nutmeg
3/4 tsp dried thyme
1/2 tsp paprika
black pepper to taste

Bring a large pot of salted water to a boil, then add the pasta.

Two or three minutes before the pasta is cooked, add the chopped kale to the boiling water. When pasta is cooked and the kale is bright green, drain and set aside.

Chop the yams into bite sized pieces. Boil in water until tender, but not falling apart. Drain.

Preheat oven to 400 degrees.

To make the Alfredo sauce, blend all the ingredients well for several minutes until the sauce is smooth and creamy.

Combine pasta, kale, and the yams with the sauce and stir well. Place in a casserole dish. Bake for 20 minutes or until hot and bubbly. Serve

White Bean Burgers - lunch on May 1st

15oz can of cannellini beans, drained

1 small onion, minced

2 garlic cloves, minced

1/4 cup nutritional yeast

1/4 cup flour (I used rice flour)

fresh tarragon, minced

salt & pepper to taste

In a bowl, smash the beans and then add the rest of the ingredients. Form into 8 patties. Add olive oil to skillet and fry until browned (5 minutes) flip and repeat. I served with fried onions and mushrooms. I also added lemon zest and fresh basil to a tbsp of veganaise and spread on top. Very good.