Mother's day vegetable salad

I like a light salad of sliced and chopped vegetables. I kept the dressing very simple with a dash of lemon juice, a sprinkle of sea salt, and a quick grind of black pepper. Bedded on a few leaves of baby spinach, this little salad added a refreshing counter point to the savoury dishes of our luncheon.

ingredients:

2 medium carrots, finely sliced into rounds
a few handfuls of grape tomatoes, quartered
3 stalks of celery hearts, finely sliced
2 small avocadoes, diced
a few handfuls of baby spinach, cut into ribbons
a baby cucumber

sea salt
black pepper
lime juice


directions:

1. combine all the vegetables in a bowl
2. dress with lime juice, sea salt, and black pepper to taste

Vegetable Soup -- Crockpot does the work, I take the glory

I had a bizarre late night grocery store experience yesterday.  The grocery store near my house has recently been transformed into a 24 hour store. Historically, I would have thought "Why? Why would anyone want to shop in the middle of the night?" But yesterday evening I went to a wrap party for a show I just finished on. Wrap parties are bizarre at the best of times. People you see everyday for weeks or months show up looking generally polished and put together then proceed to get a little pie-eyed, and everyone hugs and kisses everyone, and introduces their spouses, and acts like they are best friends, even though maybe you only exchanged two words with them on set during the entire productions. Bottom line -- everyone is nice, everyone means well, and everyone wants to have good memories of the show.


Last night's wrap party was interesting because of many factors which included conversations with people that meant something entirely different than what was being said, learning the true definition of sociopath from a producer, and finding out the deep held ambitions of people that held their cards close to their chests.


Generally I feel like I have too many arms and legs and don't know what to do with all of them when I am at such events. So last night I was at least a little grateful to slink into the corner and engage in conversation with a gaffer who is both lovely and charming.


At pumpkin hour I headed home, calculating what the next day would hold. As I passed the all-night grocery store it suddenly occurred to me that I could get the ingredients I need for tonight's dinner on my way home instead of going for groceries in the morning. 15 minutes later I was back on my way, feeling like the time was well spent. Certainly, my inner misanthrope enjoyed the calm emptiness of the midnight produce section. 


I'm not sure if I've just bought into consumerism at its worst, supporting the machine that leads to the degradation of our socio-economic health. However, with the farmer's markets closed for the season, I am forced once again to be a grocery store shopped. Heck, I do believe this was my first grocery store experience since the farmer's markets ended.


Has anyone else out there done the all-night grocery store routine? If yes, is it Yea, Nay, or Meh?


Without further ado, here are the ingredients for my all-night grocery store soup:




ingredients:


2 tbsp coconut oil

1 tbps minced garlic

3/4 cup finely diced onion

1 1/2 cups finely diced carrot

2 cups grape tomatoes, halved (or quartered if they are large)

1 1/2 cups cooked chickpeas

250 g green peas

1/2 tbsp sea salt

1/2 tsp chili powder
black pepper

2 cups water

4 cups chopped nappa cabbage

1 cup finely diced celery

2 tbsp peanut butter

2 tbsp miso
1/4 cup water

directions:

turn on the crockpot to high for 6 hours

1. combine the coconut oil, garlic, onion, tomato, carrot, chickpeas, green peas, sea salt, chili powder, and black pepper.
2. pour on 2 cups boiling water
3. layer on the chopped nappa cabbage
4. top with celery
5. after everything is cooked, stir in the peanut butter and miso, and turn the heat off or to warm, and allow to sit for 1 hour.

This soup is super. We ate it with green onion pancakes, but it would also be fab with flat bread, socca, freshly baked bread, nothing but a spoon, etc.

Shredded Kohlrabi and carrot salad

Kind of coleslaw but not even remotely. Kohlrabi is more like broccoli hearts than cabbage, and the flavours of this owe nothing to the creamy or oily picnic standby. The fresh herbs kick this up in spritely spring freshness, and the sweetness of the kohlrabi, carrot, and grape tomatoes are a lovely foil for the hint of balsamic.

ingredients:
2 large kohlrabis
2 medium carrots
1/4 cup fresh herbs, chopped
balsamic vinegar
sea salt
black pepper
1/2 tsp sea lettuce
1/2 pint quartered grape tomatoes


directions:

1. shred the kohlrabi and carrots using a large holed grater. If your kohlrabi is particularly juicy, squeeze out the shreds before using them to get rid of extra moisture so your salad isn't watery.
2. chop your tomatoes into quarters
3. coarsely chop your herbs
4. combine and toss with balsamic vinegar, sea salt, black pepper, and a little sea lettuce (or dulse) (if desired)

So simple and refreshing. It also kept well and was nice the next day for lunch ...

A Colourful Crepe Filling -- naturally gluten free, vegan, and yummy

Come on, how pretty is that? I know what you are thinking: can I come over for dinner? Absolutely, you can. I always make enough to share. Unless what you were really thinking was that I must be daft. In which case ... um ... on to the next.

I used very little seasoning in this, just a little sea salt, a touch of black pepper, and a wee bit of dried marjoram. The combination of flavours gives a bright and savoury taste that wants for nothing. I was thrilled with the outcome, and am already looking forward to the left-overs tomorrow. Yum! In the house I grew up in, we all hated left-overs, but now to me they are practically a gift. One hour preparation on a meal that then lasts for three dinners. How awesome is that. If you are someone who likes to make a fresh meal every night, well, my hat is off to you, and unless your family is quite big, you might want to reduce the quantities. ;)

ingredients:

1 1/2 tbsp extra virgin coconut oil
1 small onion, diced -- about 1/2 cup
1 garlic clove, minced -- about 1 tbsp
1 med carrot, sliced
3 small tomatoes, diced -- about 3/4 cup
1 cup kidney beans (already cooked)
1/2 cup frozen corn (organic)
1/2 cup frozen peas (organic)
1 tsp sea salt
1/2 tbsp marjoram

250 g broccoli, cut into bite sized pieces (about 1 1/4 cup)


directions:

1. begin to saute the garlic and onion in a large saute pan with the coconut oil
2. add the carrots, tomatoes, peas, corn, kidney beans, and sea salt, and cook until the tomatoes start to break down, and the onions are nice and translucent.
3. add the marjoram
4. add the broccoli, and cook just until the broccoli is as tender as you like it

Serve as a filling for our fabulous crepe recipe, or eat it by the bowlful with grunting noises and glances over your shoulder.

Crepes for Dinner!

It's a simple thing, really. But almost everyone loves crepes. You can fill them with whatever you like, savoury or sweet, and it's a very pleasing meal.

At four o'clock I realized I didn't know what to make for dinner. So, I thought of crepes. I whipped up this batter, then let it sat while I began to compile the filling. For the uninitiated, crepe batter (especially one with chia seeds in it) needs to sit for a while before using. The filling was a result of a quick scan of the freezer, and some of the lovely tomatoes sitting in a bowl on the counter. Kidney beans, tomato, onion, garlic, corn, peas, carrots and broccoli made a bring and very very tasty filling. By five o'clock, all the crepes were finished, and the filling was cooked and ready to fill. The crepes were interesting, comprised mainly of almond flour, water, and eggs, with some chia seeds (I might grind them next time) and a wee bit of kamut flour. They are thin, with a delicate and yet fluffy texture. I wish I had a gluten-free flour to sub in that would keep the same sturdiness and flexibility. If you know of one yourself that you like to use, please let me know how it goes. 

These high protein crepes and their veggie-full filling make a very satisfying, belly filling meal that's nicely colourful, and full of deliciousness.  And enjoyable for all ages. The recipes for both the crepes and the filling will follow on the heels of this one.

Broccoli and Chickpea Saute -- naturally gluten free

Broccoli, tomato, carrot, and chickpea become good friends in this episode.

This dish is light and fresh tasting, and seasoned lightly with marjoram, and a touch of sea salt and pepper.

ingredients:

2 tbsp extra virgin coconut oil

3 cups cooked chickpeas

4 medium tomatoes, diced

1 medium carrot, sliced in half and cut thinly into 1/2 medallions

1 bunch of broccoli, cut into bite sized florets

directions:

1. saute the tomato, carrot, and chickpeas in the coconut oil on low heat until the tomatoes are broken down and reduced

2. add the sea salt, pepper, and marjoram to taste

3. add the broccoli florets and cook to perfection

Roasted Vegetables Layered with Goat Cheese and Ricotta -- naturally gluten free

For this dish, I was inspired by my cousin Emily, queen of all things sandwich, and by 

The Chubby Vegetarian. Hello ...  Just when I was thinkin' I was unique and creative, in walks the Chubby Vegetarian and his grilled vegetable terrine. ;)

Now, I didn't end up making a terrine, nor did I barbecue. I don't even have a barbecue. Sorry. I hope that didn't make you cover your eyes in disgust. What I did instead was oven roast my sliced vegetables until they were reduced in water content and very sweet, simmer down my grape tomatoes until they were reduced and vivacious, and drain both my ricotta and my spinach very well. So, I started with very little moisture in my dish, and didn't need to press it out. I layered vegetables with goat cheese, and with ricotta, and then baked it all for a couple of hours.

The results were a many layered affair with a symphony of flavour and colours. Pretty, and yummy.

I used a 12 inch springform pan (those are those cool ones that have the detachable base so you can easily remove whatever you bake in it) lined with a circle of parchment and coated well with coconut oil. Regardless of what kind of pan you use -- springform, loaf, square, etc -- I advise liberal application of coconut oil and lining the bottom with parchment. Anytime you need to remove something from a pan (such as a cake or this baked vegetable and goat cheese layered thingy), I would highly recommend lining the bottom or base with parchment and liberally coating the pan with coconut oil.

Now, when you look at the directions below, it might seem like a lot of work. But if you slice and roast your veggies one day, saute your tomatoes another, and then finally mix up your cheese mixtures and assemble your layers, it really isn't a lot of work in one go. Which is important if, like me, you can rarely rely on large chunks of time. The baking itself took 2 hours, so you need to set aside enough time for that before serving the dish.

ingredients:

3 medium red peppers, cut in half with the guts removed

2 very large or 3 medium yellow peppers, cut in half with the seeds removed

3 chinese eggpants, sliced about 1/2 cm thick, lengthwise

4 enormous portobello mushrooms, stems removed, and stems and caps sliced about 1/2 cm thick

goat cheese and sundried tomato mixture:

300 g goat cheese

1 1/2 oz sundried tomatoes, finely chopped

2 organic eggs (large)

ricotta and spinach mixture:

1 lb of ricotta, drained in a towel while weighted down

300 g of spinach (either blanched and squeezed dry, or defrosted and squeezed dry)

2 organic eggs (large)

1 tsp sea salt

black pepper

dash nutmeg

grape tomato sauce:

4 pints grape tomatoes, quartered

2 tbsp garlic, finely minced

3/4 cup onion, finley chopped

2 tbsp coconut oil

2 tsp marjoram

2 tsp oregano

1 tsp sea salt

black pepper

directions:

1. place the mushrooms, peppers, and eggplants on individual baking sheets. Brush with coconut oil and sprinkle with a pinch of sea salt. Bake at 345 for 60 minutes, or until done and a little reduced. You don't want to have too much liquid in your layered vegetable dish. After your peppers are roasted, you will have to peel and slice them. If they are cooked enough, the peeling is very very easy.

2. To make your sauteed grape tomato sauce: saute your garlic and onions in coconut oil, then add your tomatoes and seasonings, and simmer until reduced.

3. To make your goat cheese and sundried tomato mixture: chop your sundried tomatoes in your food processor, then add your eggs and goat cheese and process until well combined. Season with salt and pepper to taste. My sundried tomatoes were salty, so I needed no salt.

4. To make your spinach and ricotta mixture: chop your spinach in your food processor, then add your eggs and ricotta cheese and seasonings to taste, and process until smooth.

5. Assemble your layers. Mine were as follows:

a) I made an interesting pattern on the bottom layer using the portobellos. Because, once the dish is done, I will invert the whole thing onto a platter, and presto the bottom layer will be the top layer.

b) I layered 1/2 of the spinach and ricotta mixture. This would have been a little easier if the mixture wasn't quite so dry ...

c) next, a layer of eggplant

d) 1/2 of the sauteed tomato mixture

e) 1/2 the spinach and ricotta mixture

f) the red peppers

g) the goat cheese and sundried tomato mixture

h) a layer of eggplant

i) 1/2 the sauteed tomato mixture

j) the yellow peppers

I sprinkled a little balsamic vinegar and sea salt on the top layer of yellow peppers. Now, you can layer yours however pleases you. This just worked for me. And you can mix it up, use different veggies, go crazy. Whatever.

6. Store the compiled layers in the fridge until you are ready to bake it. 

7. bake at 345 for 2 hours in the top half of the oven

8. allow to cool fully, then invert onto a large plate or platter

the finished layers, ready to go into the fridge

arial view ...

after baking!

sorry, too many pictures ...

inverted onto a plate

a vegetarian feast!

ready to cut into it ...

Delectable, savoury layers

pretty!

Broccoli, Cauliflower, Spinach, and Peas -- a crazy vegetable side dish

In my pursuit of vegetables, I decided to assemble this motley stirfry of assorted vegetable riff-raff as a side dish to go with our pancakes for dinner. 

As with much of my cooking, it was opportunistic based on what I had in my possession already.

ingredients:

1 or 2 tbsp extra virgin coconut oil

1 small red purple onion, finely chopped (approximately 1/4 cup)

2 medium carrots, diced (about 3/4 cup)

1 large tomato, diced (about 1 cup)

250 g cauliflower florets

150 g chopped spinach

250 g green peas

250 g broccoli florets

(those 4 are all organic, frozen vegetables -- defrost before using if you do the same)

up to 1 tsp sea salt

up to 1 tbsp marjoram

up to 1/2 tsp turmeric

up to 1/2 tsp chili powder

up to 1/2 tsp mesquite powder

directions:

1. in a large saute pan, melt the coconut oil, and add the onions and carrots

2. add the tomato, cauliflower, turmeric, chili powder, and a little of the sea salt

3. when they are nicely cooked, add the spinach and peas, and the marjoram and mesquite, and a little more salt

4. when the vegetables are all happily seasoned and cooked, add the broccoli and combine well to sauce everything. adjust seasoning and add more salt if needed.

Chickpea 'Polenta' -- more chickpea variations

Chickpea Polenta!

In addition to the hummus we've been enjoying, it suddenly occurred to me that pureed chickpeas could have another application. A sort of baked chickpea polenta if you will.

I imagined the flavour of chickpeas goosed with plenty of cumin and well cooked tomato, onion, and garlic. When I make polenta with corn meal, I often start with well sauteed garlic, onion, and tomato, and add some herbs and seasonings. For some reason, when I think chickpeas, I want to use cumin. So I did. The result is very polenta like, with the benefit of being full of chickpeas.

We ate it with chinese broccoli sauteed in a little coconut oil, with a touch of sea salt, cumin, chili powder, and honey -- Gung Hey Fat Choi, y'all. May your rabbits be lucky and your year be sweet.


ingredients:

4 cups cooked chickpeas (or canned)
2 cups of sauteed garlic, onion, and tomato
1/2 cup flax meal
2 tbsp finely ground chia seed

1 1/2 tsp sea salt
black pepper to taste
2 tsp ground cumin
1/2 tsp chili powder
2 tbsp apple cider vinegar

2 xl organic eggs


directions:

preheat the oven to 345

1. puree the chickpeas in a food processor
2. mix in the flax meal, chia seed, sea salt, black pepper, cumin, chili powder, and apple cider vinegar
3. stir in the sauteed garlic, onion, and tomato
4. when the seasonings have been adjusted to taste, you can add the egg and mix thoroughly
5. pour the contents into a 2 quart pan (small rectangular)
6. bake in a preheated oven for 60 minutes at 345 degrees. If you are feeling fancy, you could decorate the top with very thin slices of tomato, or grape tomato quarters. I wasn't feeling fancy. ;)
7. allow to set for a while before attempting to cut and serve. This is important. I make this mistake with polenta all the time, and try to cut it too soon, and it just mushes and falls apart. You are better off making it ahead of time, cutting it into pieces, then brushing the pieces with a little oil and warming them back up in the oven to serve.

This makes a simple meal with sauteed greens, or salad greens, whatever strikes your fancy.

Before going into the oven ...

After cooking -- golden brown, and ready to eat

Yum!

Chickpea Tomato and Vegetable Soup -- A delicious variation on a theme -- but no ginger!

This soup rocks. It was easy to make, and quick, too. And like all soups of this ilk, improves with age as the flavours mellow and blend in a palate pleasing way. Chock full of vegetables, it's a meal in a bowl, and goes well with a hunk of freshly baked bread, or some of the tasty poppy seed crackers/biscuits I will post later on ...  I went a little spicy this time, but you can easily mitigate this by reducing the quantity of chili powder in the soup. The tomato 'base' has enough acidity that it helps bring out all the other flavour, and the whole thing is warming and perfect for a cold and wintery day.

You can probably tell that I really like soup on the winter, and you can probably tell I'm lazy, and like soups that comprise the meal all by themselves. True story. I find a hearty soup to be very satisfying, as well as a comfortable meal to eat in the evening.

ingredients:

2 tbsp extra virgin coconut oil

1 tbsp garlic, finely minced (1 large clove)

1/2 cup finely chopped onion

3/4 cup finely diced carrot

1/2 cup finely diced celery

125 g cauliflower, cut into florets (about 1 heaping cup)

1/2 tsp turmeric

1/2 tsp ground cumin

2 tsp sea salt

black pepper

375 g finely chopped tomato (1 1/2 cups or so)

1 1/2 cups cooked chickpeas (or canned)

1 cup diced sweet potato (asian)

3 cups water

1/2 tbsp marjoram

1 cup of frozen green peas, defrosted

125 g broccoli florets (defrosted, if using frozen) (about 1 heaping cup)

directions:

1. saute the garlic, onion, celery, and carrot with the cumin, turmeric, sea salt, pepper, and chili powder in the coconut oil in a large pot until translucent

2. add the tomatoes and cook for 30-60 minutes covered until tomatoes are cooked into submission.

3. add the chickpeas, sweet potato, water, and marjoram, and cook for 60 minutes

4. turn off the heat and add the peas and broccoli. Let the soup sit for at least 30 minutes.

The soup is now ready, and can be eaten right away. However, as I've mentioned, soups like this are great the next day. So, if your schedule allows, you can make it ahead. This soup will also freeze well. Just make sure you leave an inch at the top of the jar for expansion. I've left inadequate space more than once, and the expanding soup pushes the bottom off of the jar. Kind of messy, and a little disappointing!

Tomato and Chickpea Soup -- Another Heavenly Winter Soup

We've been on a soup kick lately, and I've got another fabulous soup for you that is chock full of fabulosity.  We all enjoy a hearty winter soup with a slice off a freshly baked loaf of bread, and perhaps a side of grape tomatoes or sauteed broccoli. Or both.

When I give my son soup, I tend to give it to him without much broth. He doesn't seem to enjoy the broth part of soup, although he enjoys the rest of it. Definitely not a candidate for consomme, even if we weren't vegetarians. So you can probably guess that his is the bowl that doesn't have the vegetables submerged. I personally think this broth is fantastic, and judging by the number of slices of bread my husband used to mop his up, I think he thought it was good to the last drop too. (And then he finished the little broth that had been at the bottom of our son's bowl, too.)

This is not a crockpot soup, although you could probably cook it in a crockpot if you are so inclined.

ingredients:

2 tbsp coconut oil

5/8 cup red onion, finely chopped (10 tbsp, or 1/2 a cup + 1/2 of a 1/4 cup, in case your 5/8 measure has gone missing ...

1 tbsp garlic, finely minced

3/4 cup carrot, finely diced

3/4 cup celery, finely diced

1 tsp sea salt

1/2 tsp ground cumin

1/2 tsp chili powder

1 1/2 cups sweet potato, diced

1 1/2 cups cooked chickpeas

275 g cocktail, cherry, or grape tomatoes, chopped (approx 1 1/2  or 2 cups)

125 g cauliflower, defrosted if frozen (approx one heaping cup)

3 cups water

1 1/2 tsp marjoram

1 1/2 tsp sea salt

black pepper at will

directions:

1. saute the garlic, onion, carrot, and celery in the coconut oil in a medium or large dutch oven along with 1 tsp sea salt, cumin, and chili powder

2. when the onions and garlic are fully cooked, add the tomatoes, and cook them down just a little

3. add the cauliflower and sweet potato, and the chickpeas, along with the water, and the rest of the seasonings.

4. bring your concoction to a simmer and allow to simmer happily for 1 hour, covered.

The other vegetable ingredients make a very rich tasting, flavourful broth, which provides a wonderful back drop to the tomato.

Oven Roasted Butternut Squash and Chickpea Stew

Inspired by Sara and her squash and chickpea stew ...


I had three adorable if generous 'bone' squashes from my favourite chemical free farmer at the East York Civic Center, and decided that today was the day to use one of them. Squashes to keep very well, so it could be weeks before the next squash post. We'll see.


I oven roasted the individual ingredients before combining them all in my red cast iron casserole (named Nemesis after a Red Dwarf star) and cooking them all together to let the flavours do a final meld.
The individual roasting section of the preparation doesn't really add much in terms of labour because honestly it's the cutting and dicing that feels the most labour intensive. However, it does add a little in terms of time. But also adds much in terms of flavour, integrity, and over all result. If you wish to skip the pre-roasting, I'd love to hear how it turns out for you. Yummy, I'm sure. I oven roasted some cauliflower and was originally going to add it, but then decided to just serve it as a side dish. With a loaf of freshly baked bread. :)


ingredients:


1 butternut squash, gutted and cubed
2 small onions, finely chopped
2 cloves of garlic, finely minced
4 cups cauliflower florets and greens, chopped
4 cups cooked chickpeas
1 cup coconut milk
1 1/2 cups tomato sauce (see the pizza recipe post) (or you could chop some cherry tomatoes in half and throw those in instead -- yum)


1/2 tsp chili powder
black pepper
sea salt




directions:


1. toss butternut squash with coconut oil and a touch of salt and oven roast on a large baking sheet (line with silicone or parchment
2. toss onion and garlic with coconut oil and oven roast in a small oven proof baking dish
3. toss cauliflower with coconut oil and a touch of sea salt and oven roast in a rectangular glass pan
(you'll be able to fit the squash on your bottom rack, and the other two on your upper rack, and thereby do all at once)
4. oven roast everything at 345 until each one is individually done. I really hate under cooked garlic and onion, so I probably roast these much longer than some people would.  The cauliflower should be nicely brown in spots, and kind of translucent and soft. If you've never had cauliflower this way, try it and give thanks to my sister Debbie :) The squash is nice when it's a little brown in places.
5. you can reserve the cauliflower like I did to use as a side dish, or you can use it in your 'stew'.
6. In a large casserole (cast iron, stainless steel, ceramic, or glass), combine the oven roasted vegetables and the chickpeas. Pour the coconut milk over everything, and stir gently to combine.
7. pour on the tomato sauce. You don't want to use so much that the tomato dominates, but rather just enough that it pulls the flavours together nicely, and balances out the richness of the coconut milk. I found 1 1/2 cups did the trick for me.
8. I really like chili powder (not the same as chili pepper) and decided to add 1/2 tsp to this stew. I really like the way it works with the sweetness of the roasted vegetables and the brightness of the tomato. If chili powder is not your bag, maybe just sea salt and black pepper would work.
9. put the loaded casserole into the oven, and bake for 45-60 minutes to meld the flavours fully.
10. Serve with fresh bread, by itself, sided by cauliflower, wearing only a smile, topping quinoa, or consume standing over the stove directly from the casserole whilst wearing a guilty expression.

Oven roasted cauliflower and cauliflower greens that didn't make it into the stew

Squash stew, fresh bread, and Nemesis

Well, we've eaten this for the past three days or so, and I find it to be wake-up-in-the-night-and-raid-the-refrigerator delicious. Not that I do that ;) But I do look forward to a bowl of it for dinner. Extra Yum!


Let me know what you think :)