ARTICHOKE, TOMATO, AND ROASTED PEPPER RELISH

YUMMY...wow this zesty Mediterranean relish is delicious!!!  Serve with pasta, or on focaccia bread or just by it self!  Very good.

2 ripe Roma tomatoes, chopped
1 roasted red pepper, chopped
1 (14 oz) can artichoke hearts, drained and chopped
3 green onions, minced
2 tbsp. minced fresh parsley
1/2 tsp dried oregano
1 tbsp. olive oil
1 tbsp. fresh lemon juice
1/4 tsp salt
Freshly ground black pepper

In a large bowl, combine all the ingredients. Set aside at room temperature for 30 minutes before serving. This relish is best if used on the same day it is made.

Red Onion and Apple Relish

Another "it tastes WAY better then it looks" recipe.  I could eat it by itself but tastes great with a veggie hot dog or on a vegan burger.

1 Tbsp olive oil
1 medium red onion, finely chopped
1/3 cup of sugar
1 Granny Smith Apple
3 Tbsp apple cider vinegar
Salt

In a saucepan, heat the oil over medium heat. Add the onion and stir in the sugar. Cover and cook, stirring occasionally, until the onion is soft, about 20 minutes.
Peel, core and shred the apple and add it to the onion mixture. Site in the vinegar and salt to taste and cook, uncovered, until the mixture is thick, about 20 minutes. Transfer to a bowl and set aside to cool to room temperature until needed, then bring back to room temperature before using. Properly stored, this relish will keep for 2 to 3 days.

Magic Mushrooms

Some of my favourite things are coconut milk and nutmeg. This dish has both. Delicious!!!

4 portobello mushrooms

1 leek

several handfuls of fresh spinach

3 garlic cloves plus 1 tsp garlic puree

generous grating of nutmeg

1/4 tsp of cayenne pepper

1/2 cup coconut milk

1/4 cup nutritional yeast

extra virgin olive oil

salt and pepper

 

Preheat the oven to 350 degrees. Remove mushroom stalks and rub mushrooms with oil. Sprinkle with salt and pepper.

Finely chop the leek. Heat a little olive oil in a pan and sauté leek until soft. Add garlic and stir until fragrant.

Add the spinach, nutmeg and cayenne pepper. Add the coconut milk and cook for a few minutes.

Fill each mushroom then top with nutritional yeast. Bake for 25 - 30 minutes.

S

Mushroom Croustades

Mmmmm easy to make! Next time I will use thinner bread.

12 thin slices soft white bread
1 tbsp. olive oil, plus more for brushing on bread
2 medium shallots, chopped
2 garlic cloves, minced
12 oz white mushrooms, chopped
1/4 cup chopped fresh parsley
1 tsp dried thyme
1 tbsp. tamari

Preheat the oven to 400 degrees. Using a 3 inch round pastry cutter (or drinking glass), cut a circle from each bread slice. Brush the bread circles with oil and press them firmly but gently into a mini muffin tin. Bake until the bread is toasted, about 10 minutes.
In a large skillet, heat the oil over medium heat. Add shallots, garlic, and mushrooms and sauté for 5 minutes to soften the vegetables. Stir in the parsley, thyme, and tamari and cook until the liquid is absorbed, about 5 minutes. Spoon the mushroom mixture into the croustade cups and return to the oven for 3 to 5 minutes to heat through. Serve warm.

Peanutty Roll-ups

I LOVE THIS....

The flavours are amazing. The cayenne pepper adds a nice kick.

8oz extra firm tofu, drained and patted dry
2/3 cups of organic almond butter
1 tbsp tamari
1 tbsp fresh lime juice
1/2 tsp fresh grated ginger
1 garlic clove, minced
1/4 tsp ground cayenne
flour tortillas
romaine lettuce
grated carrot
sliced cucumbers

Mix the tofu, almond butter, tamari, lime juice, ginger, garlic and cayenne. Process until smooth. Set aside for about 30 minutes at room temperature to allow flavours to blend.
Spread a tortilla with mixture, add veggies. Roll up tight and cut in half diagonally.
YUMMY!