spanikopita
May 27, 2012
I recently read that spanikopita is “in the burek family of pastries.” What does that mean you might reasonably ask? Burek is a family of baked or fried filled pastries made of a thin flaky dough known as phyllo “most probably invented in what is now Modern Turkey, in the Anatolian Provinces of the Ottoman Empire in its early era, to become a popular element of Ottoman cuisine.” Equally interesting is that there is a traditional vegan version eaten during the Great Lent and other religious fasts. But why deprive yourself of its earthy goodness the rest of the year? Lent. Summer Solstice. May 2-4 weekend. Martin Luther King Jr. Day. National Hug a Drummer Day. It’s all good and it’s a fun Friday night dinner to make with the kids so they can get their hands dirty and help out with the layering and folding … fast or no fast.
For the herbed tofu:
1 16-oz package extra firm tofu, cubed
2 cups water
1/4 cup lemon juice
3 tsps salt
2 tsps dried basil
2 tsps dried oregano
In a large saucepan over low heat, combine the tofu cubes, water, lemon juice, salt, basil, and oregano. Simmer for 30 minutes and then set aside to cool. Refrigerate overnight in the brine and then drain.
For the spanikopita:
2 tbsps olive oil
3 medium shallots, chopped
8 cups fresh spinach
1 1/2 cups drained herbed tofu, slightly mashed
1/3 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
sea salt and pepper
1/2 cup olive oil
10 sheets phyllo pastry
Heat olive oil in a large cast iron skillet over medium high heat. Add shallots and saute until tender. Add spinach and cook until spinach wilts. Set aside to cool and then drain, squeezing out as much liquid as possible.
In a large bowl, mix together cooked spinach and shallots, herbed tofu, dill, and parsley. Add sea salt and pepper to taste. Set aside and preheat oven to 350 degrees.
Lay out one sheet of phyllo. Keep the rest covered with a slightly damp tea towel so they don’t dry out. Brush the one sheet with olive oil using a pastry, or basting, brush. Add the next sheet and brush it with olive oil. Repeat until you’ve got 5 layers of phyllo. Cut the phyllo into 3 equal strips, about 3 inches wide. Place some of the spinach mixture in a triangular shape in the bottom corner of one of the strips. Carefully fold the phyllo along with the spinach mixture diagonally along the inside edge. Keep folding along the strip until you reach the end. Place on a cookie sheet lined with parchment. Repeat until all the phyllo and spinach mixture has been used.
Bake at 350 degrees for 30 – 35 minutes until the spanikopita is browned and crisp on top. Serve with a fresh green salad, and a glass of crisp, cool Greek wine like the 2007 Gerovassiliou Malagousia.
aloo gobi
May 19, 2012
This recipe was a labour of love – a well-researched-much-adapted-tested-and-tested-again-totally-worth-it labour of love. It’s awesome with chana masala, some simple naan, and rice. It really doesn’t have to be more complicated than that. I wish I could tell you more about the history of aloo gobi but all I know is that it’s usually a dry dish containing potatoes, cauliflower, and turmeric as the signature ingredients, and it hails from Punjab in north-west India. I don’t like mine so dry so I add stewed tomatoes. And it rocks. Which I guess is all you really need to know.
3 tbsps olive oil
1 large onion, chopped
1 tsp whole cumin seed
1 tbsp fresh ginger, peeled and grated
4 garlic cloves, minced
2 tsps turmeric
2 tsps garam masala
¼ tsp cayenne
1 tsp sea salt
16 oz stewed or crushed tomatoes
1 large cauliflower, broken into small florets
3 large potatoes, diced
1 cup fresh or frozen peas
1 bunch cilantro, chopped
sea salt and pepper
Heat olive oil in a heavy-bottomed pot or dutch oven over medium-high heat. Add onions and sauté until softened, about 5 minutes. Add whole cumin seeds and cook until they pop and sizzle. Add minced garlic and ginger and cook for another minute or two. Stir in turmeric, garam masala, and cayenne. Cook until fragrant but be sure not to burn the spices; about 1 minute.
Stir in salt, stewed tomatoes, cauliflower, and potatoes. Cook with the lid on until the potatoes and cauliflower are tender, about 15 minutes, stirring often. If it gets too dry, add a little bit of water. When the potatoes and cauliflower are tender, turn off heat and add peas. Put the lid back on and let the peas steam in the residual heat; about 1 minute. Adjust seasoning with sea salt and pepper. Add chopped cilantro and serve piping hot.
chana masala
May 19, 2012
One of the things I love most about having a food blog is that people now send me recipes. I get them all the time from friends and family alike. “Hey, why don’t you try to veganize this chili burger?” Absolutely! The latest was from my friend Pamela with the note “I made this tonight. It was super good. We had it with black rice and garlic naan bread. The small rascals even ate it!” How could I not give it a whirl? It’s from Canadian Living. It’s fabulous. And it’s a welcome change from the Indian food the kids like to order that I’m sure is packed with ghee. Black rice and garlic naan bread are wonderful accompaniments, as is aloo gobi. Presto, dinner’s ready.
3 tbsps olive oil
2 onions, chopped
6 cloves garlic, minced
2 tbsps grated fresh ginger
2 tsps chili powder
2 tsps ground coriander
2 tsps ground cumin
2 tsps garam masala
1 cup water
1/2 cup tomato paste
2 tsps packed brown sugar
1/4 tsp salt
40 oz chickpeas, cooked (or 2 cans drained and rinsed)
2 tbsps lemon juice
Heat olive oil in a heavy-bottomed pot or dutch oven over medium-high heat. Add onions and sauté until softened, about 5 minutes. Add minced garlic and ginger and cook for another minute or two. Stir in chili powder, coriander, cumin and garam masala. Cook until fragrant but be sure not to burn the spices; about 1 minute.
Stir in 1 cup water, tomato paste, brown sugar, salt, and chickpeas, scraping up any browned bits. Reduce heat, cover and simmer until thickened slightly, about 15 minutes. Stir in lemon juice. Serve piping hot.
one lovely blog award
May 17, 2012
I woke up this morning to this message: “Just stopping by to say that I’ve nominated you for the ‘One Lovely Blog’ Award! Your photos are so delicious-looking, you really make me want to experiment with more vegan recipes… so thank you!” Say what? Sunshine, homemade granola, a kiss from my husband, a hug from my daughter, trilliums blooming in our front yard, and now this?! Wow. It is a good day. The nomination came from Allison at Spontaneous Tomato and it said that I had to display the blog award, create a link to the site that nominated me, write 7 random facts about myself, and create some links to blogs I love. Okey dokey smokey. I can do that.
7 Random Facts About Me
I have a total weakness for nice bed linen.
When I was little I broke my sister’s talking Barbie and hid it behind the radiator. I still haven’t told her.
I’ve been known to write a poem or two. Here’s one about my grandmother.
I buy fresh flowers almost every week. Preferably pink or orange. Or both. Peonies are my favourite.
I’m officially afraid of heights. I found out half way up a Mayan temple in Coba, Mexico in February.
If I had to choose between living in Paris or New York I would choose New York.
I eat artichoke but I’ve actually never prepared one. I should get on that.
7 Blogs that Inspire Me
So here’s to the one lovely blog award. Allison is one lovely blogger and I thank her. And you, dear reader, are one lovely blog-follower and I thank you too.
greek salad with herbed tofu
May 13, 2012
This classic greek salad features herbed tofu instead of feta. This tricky and much-appreciated tip comes from Catherine Dorrell in VegNews, a magazine I picked up for the first time this past week. This herbed tofu is fabulous with that salty, lemony, briny flavour that makes feta such a popular addition to salads and such. Put this alongside the falafel burger, a glass of rosé, and a backyard patio, and, presto, you’ve got summer.
For the herbed tofu:
1 16-oz package extra firm tofu, cubed
2 cups water
1/4 cup lemon juice
3 tsps salt
2 tsps dried basil
2 tsps dried oregano
In a large saucepan over low heat, combine the tofu cubes, water, lemon juice, salt, basil, and oregano. Simmer for 30 minutes and then set aside to cool. Refrigerate overnight in the brine and then drain.
For the salad:
1 cup herbed tofu
1 cucumber, diced
3 tomatoes, diced
1 red onion, diced
10 olives, chopped
2 tbsps olive oil
1 tbsp red wine or sherry vinegar
juice from 1 lemon
sea salt and pepper
In a large bowl combine herbed tofu, cubed cucumbers, tomatoes, and onions. Add chopped olives and then toss with olive oil, red wine vinegar, and lemon juice. Add sea salt and pepper to taste. Toss again, and serve.
falafel burgers
May 13, 2012
This recipe is from a dusty old cookbook by Didi Emmons given to me by a friend. It’s a great veggie burger packed with carrots, cumin, garlic, parsley, tahini, and of course, the tell-tale chickpea. It’s great served with tahini sauce, any toppings of your choosing, on a toasted sesame bun. A little greek salad on the side, and you’ve got yourself a fabulous spring dinner out on the back patio. Don’t make the burgers too big or they will remain too soft in the middle – still delicious but soft. Pack them tight, keep them small, and grill away. They are one of the better veggie burgers around.
2 tbsps olive oil
1 1/2 cups minced onions
3 cloves garlic, minced
1 tsp ground cumin
1 cup finely chopped carrot
1 3/4 cups cooked chickpeas
1 1/2 tbsps tahini
1/4 cup minced fresh parsley
1/3 cup chickpea or white flour
1/2 tsp baking soda
1 tsp salt
Heat 1 tbsp of the olive oil in a skillet over medium heat. Add the onions and cook, stirring frequently, until the onions are soft, about 5 minutes. Add the garlic, cumin, and carrot, and cook for another 2 minutes. Transfer the mixture to a bowl or food processor. Set the skillet aside.
Add the cooked chickpeas and mash together with a potato masher, or chop them in a food processor until they are broken down. Add the tahini and the parsley. In a smaller bowl, combine the flour, baking soda, and salt. Add the flour mixture to the chickpea mixture and mix again, until just combined but not too processed (you still want the mixture to be chunky).
Form the chickpea “dough” into patties. Heat the skillet over medium high heat again. Add the other tablespoon of olive oil. Add the patties and cook flipping the patties when needed. Turn down the heat if necessary. Patties should be a deep golden brown on both sides.
asparagus pie with shallots and ramps
May 6, 2012
We have a new steel chalkboard in our kitchen – floor to ceiling with lots of space to capture grocery lists, homework assignments, you name it. I put a quote up the other day from Parker Palmer, a wonderful thinker and beautiful writer. “Spring teaches me to look more carefully for the green stems of possibility,” he said. He’s so right whether you’re talking about relationships, work or new ways of doing things, or asapargus, chives and ramps. This pie embodies the latter, with a helping of lemon thyme and fresh chives as well. All early spring plants that infuse this simple pie with … well, green stems and possibility.
For Single Crust Pâte Brisée:
1 1/4 cups pastry flour
1/4 tsp salt
1/2 cup vegetable shortening
3 – 3 1/2 tbsps water, iced
For Filling:
1 pound firm tofu
2 tbsps lemon juice
1 tbsp balsamic vinegar
1 tsp dijon mustard
1/2 tsp sea salt
pepper to taste
For the veggies:
2 tbsps olive oil
2 shallots, chopped
3 bunches ramps, chopped
2 bunches asparagus, chopped
bunch lemon thyme, leaves removed
bunch chives, chopped
For the pâte brisée, whisk the flour and salt together in a mixing bowl. Add the shortening by cutting it into small pieces and then, using your hands or a pastry cutter, blend it into the flour working it into pea-sized pieces until it resembles a coarse crumb. Add the iced water, beginning with only 3 tablespoons, mixing enough to form a ball (do not over mix or your pâte will become stiff). Add more if you need it but it might not be necessary. Flatten the ball into a disk shape, wrap it, and chill the dough until ready to use; at least a half hour.
Once your pâte brisée has chilled, remove it from the fridge and roll the dough out to 1/4″ thickness with a floured rolling pin. Transfer it to a 9″ tart pan with a removable bottom. Shape it, trim the excess dough, leaving a 1/2″ overhang, then fold the overhang over the pastry sides and press against the side to reinforce the edge. Pierce the bottom with a fork a few times and place it in the fridge for 30 minutes until it’s firm.
While the pâte is chilling pre-heat the oven to 400 degrees.
After the pastry has chilled, line the chilled shell with parchment paper and fill with pie weights. Bake until the pastry is set and pale golden along rim, 15 to 20 minutes. Carefully remove foil and weights.
Meanwhile, put tofu, lemon juice, balsamic, dijon, salt and pepper in a blender or food processor. Blend until smooth. Set aside.
Heat olive oil in a skillet. Add chopped shallots and chopped ramps and sauté until soft and translucent. Once done, add asparagus and thyme and sauté until the asparagus is just slightly soft but still bright green. Don’t cook it too much or it will get overdone. Transfer the asparagus mixture to a bowl. Add tofu mixture and chopped chives and stir well.
Transfer filling with the vegetables to the pie shell. Put in the oven and bake for 30 minutes until golden brown and a inserted knife comes out clean. Serve with a green salad and a rosé bien frais.
pasta e fagioli
April 29, 2012
Pasta e fagioli is a quintessential Italian dish. Made from a base of olive oil, garlic, herbs, and tomatoes with the addition of pasta and beans, it shares common ingredients but shows up on tables in thousands of variations. For every household in Italy I’m sure there was a unique take on how to make “pasta fazool.” Even though its origins are as a peasant dish, you now find it on the menus of even the most sophisticated restaurants. Perhaps its because you just can’t argue with a simple, authentic dish that tastes great and fills you up. And remember, the better the ingredients you use, the better the final product will be.
16 oz cannelli beans
1/2 pound small pasta like trofie, ditalini, or campanelle
2 tbsps olive oil
1 onion, chopped finely
6 cloves garlic, minced
3 cups stewed tomatoes
1/4 cup white wine
1/4 cup veggie stock
small bunch of thyme leaves, chopped
small bunch of basil, chopped
sea salt and black pepper
If using dried cannelli beans, soak for 8 hours, then rinse. Put beans in a pot of un-salted water, bring to a boil, and cook until tender. Once cooked, drain and rinse and set aside. If using canned beans, drain and rinse and set aside.
Meanwhile, bring another pot of salted water to boil for the pasta. Once the water has reached a rolling boil, turn down slightly, add pasta, and cook until al dente. Once cooked, drain, toss with a small amount of olive oil, and set aside.
Heat the olive oil in a heavy-bottomed dutch oven. Add onions and sauté until soft and translucent but not browned. Add garlic and sauté for another minute or two until the garlic is fragrant. Add tomatoes, wine, stock, and herbs. Bring to a boil and then turn down and simmer until the mixture is reduced and thickened to a desired consistency, about 30 minutes. Add cooked beans and pasta, as well as sea salt and pepper to taste. Let simmer for another 15 minutes until flavours start to meld. Adjust seasoning if necessary. Serve hot with a drizzle of olive oil and some nice warm bread.
sesame kale
April 22, 2012
This is a completely versatile side dish that takes no time to make, boosts the nutritional content of your dinner significantly, goes with anything, and is surprisingly addictive. After meals are over and we’re still sitting at the table gabbing about the day, the entire family continues to pick at whatever leftovers happen to be in the bowl until, sadly and inevitably, it’s finished. It’s a perfect pairing to tomato cumin rice and spicy marinated tofu. But it’s very accommodating and can be taken out almost anywhere and will be sure to please the crowds.
1 bunch of kale, cleaned and leaves pulled off the stem
1 tbsp olive oil
1 tbsp soy sauce
juice from 1/2 lemon
1 tsp sesame oil
sea salt to taste
handful of sesame or tamari pumpkin seeds
Steam the kale over high heat until done, still bright green but wilted, about 3 minutes. Don’t over-steam or the kale will become brown and limp. Once done, remove from the heat, place in a serving dish, and drizzle with olive oil, soy sauce, lemon juice, and sesame oil. Sprinkle with a little sea salt and then top with sesame seeds or tamari pumpkin seeds.
tomato cumin rice
April 22, 2012
I was asked the other day about my favourite side dishes and thought I would add a few of our staples to vgourmet.ca. I was asked by mostly parents on the run, trying to figure out how to put a healthy, fast, and tasty dinner on the table at the end of the day. One of our go-to meals is this tomato cumin rice – aromatic, delicate, and earthy – with sesame kale, and spicy marinated tofu. We throw in an extra veg if we’re up to it (steamed beans or sautéed carrots). And when the occasion calls for it we’ll add a bit of meat like asian chicken or garlic tamari marinated pork to the menu. It’s all good and everyone gets what they want, vegan or no.
2 tbsps olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tbsp cumin seeds
2 cups basmati rice
1 tsp salt
4 cups stewed tomatoes
1 cup water
In a heavy-bottom pot or dutch oven, heat the olive oil. Add the onions and sauté until soft and translucent, about 4-5 minutes. Add the garlic and continue to sauté until the garlic is fragrant, another 2 minutes approximately.
Meanwhile, roast the whole cumin seeds in a small skillet until they are browned slightly and aromatic but be sure not to burn them. Once done, crush them with a mortar and pestle if you have one, or if not, with a rolling pin. Add the cumin to the onions.
Add the rice and mix thoroughly with the onion mixture. Let simmer for a minute or two. Add salt, stewed tomatoes, and water. Bring to a boil. Turn down the heat immediately and then let simmer until the rice is done, about 20 – 25 minutes. Fluff with a fork and serve piping hot.
v:gourmet 