asian noodle salad
April 10, 2011
I’m dedicating this recipe to Noah, our friends’ 15 year old son. He’s their devoted steak-frites eldest son and he announced last month that he’s gone veggie. Right on Noah! Bring it on. This recipe is for you – it’s easy, fresh, quick, healthy, and delicious. A recipe every 15 year old should have in their repertoire. And, for the rest of you, when you hear someone say “I could never do that, I like steak too much,” tell them about Noah. If he can do it, anybody can.
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1/4 teaspoon dried hot red pepper flakes
1 garlic clove, minced
2 teaspoons grated peeled fresh ginger
200 gram package rice noodles
1 cup coarsely shredded carrot
3 scallions, cut crosswise into thirds and thinly sliced lengthwise
2 tablespoons sesame seeds, toasted
bunch cilantro, chopped
Cook rice noodles in a large pot of boiling water until just tender, then drain in a colander and rinse under cold water until cool. Meanwhile, mix together soy sauce, vinegar, oil, red pepper flakes, garlic, and ginger. Toss noodles with dressing, carrot, scallions, sesame seeds, and cilantro in a large bowl. Garnish with a little extra cilantro and serve.
open face guac and tomato
March 27, 2011
We had this for lunch today because we are now addicted to guacamole having scarfed our way through Mexico surviving on a guacamole diet. It’s so simple I almost didn’t post it but Andrew thought it deserved a spot on the blog alongside our other favourite, the VLT. Basically all you need to do is toast some foccacia and spread both pieces generously with guacamole. Then build your open face sandwich from there with arugula, sliced red onion, and sliced tomatoes. Sprinkle with sea salt and ground pepper and eat. It’s not the neatest sandwich but fully satisfying. Why don’t people put things like this on their menus?? Simplicity is the key to life.
blackened rice
March 26, 2011
This is best made along side the black bean stew since the cooking liquid from the black beans is what blackens the rice. It’s brilliant. As Deborah Madison says “The nutritious broth that remains from cooking black beans makes a flavourful, rich broth for cooking rice. Although motivated by common sense not to waste this delicious broth, I was delighted to find that using the broth this way is also a Mexican tradition.”
2 tbsps olive oil
1/2 white onion, finely diced
1 1/4 cups white rice
2 garlic cloves, minced
1/8 tsp anise seeds (or ground fennel)
2 cups broth from cooked black beans
salt
Heat the oil in a heavy saucepan. Add the onion and sauté over medium-high heat for 4 – 5 minutes. Add the rice, garlic, and anise and stir to coat the rice. Cook until it’s light gold, 3 to 4 minutes, then add the broth and salt and bring to a boil. Cover and cook over low heat until the rice is done, 15 to 18 minutes. Turn into a dish and garnish with diced jalapeño chiles, chopped cilantro, or pico de gallo.
black bean stew with chipotle and tomatoes
March 26, 2011
Viva la Mexico! We were in Tulum last week and got bitten by the Mexican foodie bug – guacamole, pico de gallo, black beans and blackened rice. I’m having a hard time coming back to the snow and cold as I dream of blue water and white beaches so to nurse my holiday hangover we are having a weekend of Mexican food. First on the menu is Black Bean Stew with Chipotle and Tomatoes. A little Blackened Rice on the side with a dollop of salsa and you’re transported to the Mayan Riviera. I can smell the ocean.
1 1/2 cups black beans, sorted and rinsed
2 tsps fresh epazote (a Mexican herb which I don’t have on hand so I just skipped this ingredient)
1 onion, quartered
1/2 tsp dried oregano
salt
1 tbsp olive oil
1 onion, finely diced
1/2 tsp ground chipotle chili
1 cup chopped tomatoes (or I used slow-roasted tomatoes)
4 cilantro sprigs
salt
Drain the beans, cover them wiht 6 cups fresh water, and boil them hard for 10 minutes, skimming of any foam that collects on the surface. Add the epazote, onion, and oregano. Lower the heat and simmer, partially covered, until the beans are partially tender, about 45 minutes. Add about 1 tsp salt and continue cooking until completely tender, 15 to 30 minutes more.
Heat oil in a roomy skillet or saucepan over fairly high heat. Add the onion and saute for 4 to 5 minutes to soften. Add the beans, chile, tomatoes, and cilantro, lower the heat, and simmer for 15 to 30 minutes. If the beans are dry, add a bit more water. Taste them for salt, then turn the beans into a dish and garnish with more cilantro.
Adapted from Deborah Madison, Vegetarian Cooking for Everyone
forget-the-shepherd’s pie
February 20, 2011
It’s not that I don’t love shepherds. I’ve met a few in my day and they were all lovely. But for this pie we have no need of sheep or their trusty herders – just yummy lentilles du Puy, which, by the way, have been called the caviar of lentils because of their rich, nutty flavour. (From the Auvergne region of south-central France, du Puy lentils are grown in volcanic soil giving the lentils a mineral-rich taste. They also have less starch than other lentils because they “dry on the vine” all by themselves.)
But enough about the lentils and just one word about the cheese. I know I said I don’t like substitutes – if you’re not going to eat something, like cheese or bacon or chicken, don’t pretend to eat it. Well, curiousity got the better of me and I bought some vegan cheese. You don’t need it in this recipe but can add it if you think you need that additional structural element. Or, if you’re not 100% vegan and want the real cheesy-McCoy use cheddar or, better yet, gruyère. But whether with cheese or no cheese, fake or real cheese, this dish is a winner.
2 tbsps olive oil
2 onions, chopped
2 stalks celery, diced
2 carrots, diced
4 cloves garlic, minced
1 1/2 cups du Puy lentils, rinsed and drained
4 or 5 sprigs thyme
a little rosemary and marjoram, chopped
1 can crushed tomatoes (796 ml)
2/3 cup veggie stock
1/2 cup white or red wine
2 zucchini, diced
salt and pepper
4 lbs, or about 8 potatoes, peeled and cubed
3 more cloves garlic, whole
1 sprig rosemary
1 tbsp olive oil
1 1/2 cups vegan cheddar
salt and pepper
In a heavy dutch oven, heat oil over medium heat. Add onion, carrot, and celery and saute until soft, about 6 minutes. Add garlic and saute another minute or two until garlic becomes fragrant. Stir in lentils, thyme, rosemary, marjoram and cook for 3 minutes more.
Stir in tomatoes, stock, and wine and bring to a boil. Turn down heat and simmer, covered, stirring occasionally for 20 minutes. Add chopped zucchini and cook covered, stirring often, for another 30 minutes until thickened and lentils are tender. Add salt and pepper to taste.
Meanwhile, cook potatoes, whole garlic cloves and sprig of rosemary in salted boiling water until potatoes are tender. Remove rosemary sprig. Drain, reserving some of the cooking liquid, and return potatoes and garlic to saucepan. Mash together with olive oil and some of the reserved cooking liquid, salt and pepper, and half of the cheese (if you are using it).
Put lentil mixture into a large baking dish. Spread mashed potatoes over the top. Sprinkle with remaining cheese (if you’re using it) and bake at 375 degrees until bubbly and browned on top, about 20 minutes. Let sit for 10 – 15 minutes for the flavours to meld and serve with crunchy baguette, green salad, and a nice light red wine.
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tomato fennel sel de guerande focaccia
February 14, 2011
I haven’t baked bread in ages. Pity because as soon as I had that dough in my hands it was therapy. Warm, doughy therapy. For any of you in the need, forget spending hundreds of dollars on specialists. Just make focaccia. Then eat it. That’s all the therapy you need. And there’s no end in sight – this one boasts fennel and tomato, but anything will do. Onions, olives, different kinds of salt, herbs, thinly sliced potato. You name it. It goes with focaccia. One immediate improvement I would make? Put herbs in the dough – maybe a little thyme or basilico right in there for the baking to imbibe the whole thing with the scent and taste of those power-packed little greens.
2 small fennel bulbs, thinly sliced
2 tomatoes, thinly sliced
1 1/2 tsps sea salt, any type (for this I used sel de guerande)
extra virgin olive oil, for dipping
3 1/2 cups white bread flour
1 tsp sea salt
2 tsps dried yeast
3 tbsps olive oil
1 1/3 cups warm water
all-purpose flour, for kneading and dusting
For the dough, sift the flour and salt into a large bowl and add the yeast. Stir to combine and make a small well in the centre. Add water and 2 tbsps of olive oil. Quickly stir a few times just to combine, then use your hands to bring the mixture together. (If the mixture is sticking to your hands, add a little flour, but avoid using it if at all possible as adding too much during the kneading process can make the bread chewy). Transfer the dough to a lightly floured counter and knead for 8 – 10 minutes, until smooth and elastic. Form the dough into a ball and put it in a lightly oiled bowl. Cover with a kitchen towel and let sit in a warm place for 1 1/2 hours, until doubled in size.
Preheat oven to 425 degrees. Put the ball of dough on a lightly oiled baking sheet. Using a lightly floured rolling pin, gently roll from the center upwards in one motion, not pressing too firmly so taht any air bubbles stay intact. Roll from the centre down to the opposite end to form a rough oval shape, about 12 inches long and 8 inches at its widest point. Lightly cover adn let sit again for 20 – 30 minutes until it has risen.
Use the tips of your fingers to press dimples over the surface of the dough. Lay the fennel and tomato slices on top. Drizzle with the remaining olive oil adn sprinkle with the salt. Bake in the preheated oven for 25 minutes. Carefully slide the focaccia off the sheet and put it directly on the oven shelf. Cook for a further 5 minutes, until the crust is golden. Remove from the oven and let cool before eating. Serve with a small bowl of fruity extra virgin olive oil for dipping.
Adapted from market vegetarian by Ross Dobson.
warm cauliflower swiss chard salad
February 12, 2011
This is a really nice warm winter salad. Warm salads are under-rated, especially during a Canadian winter in the doldrums of February but maybe with more salads like this one – comforting, nutritious, colourful, tasty, and filling – they will get their due. This salad is nice on its own for lunch or a light dinner. It would also be nice as a side if you are serving other veggies, or beside non-vegan entrees for the meat-lovers (pork in particular me thinks). It takes no time to whip up and will please both the nose and the taste buds with its light middle eastern earthiness.
1/2 cup light olive oil
1 head cauliflower, separated into florets
1 tsp ground cumin
6 large swiss chard leaves, chopped into strips
1 red onion, cut into slices
2 garlic cloves, minced
14-oz can chickpeas, rinsed and drained
1/4 cup tahini
3 tbsps lemon juice
1/4 tsp freshly ground pepper
sea salt
Put the oil in a heavy skillet and heat. Add the cauliflower florets and saute until golden brown, about 8 – 10 minutes. Add the cumin and cook stirring for another minute. Add the swiss chard, onion, and garlic to the skillet and cook for another 2 – 3 minutes. Add the chickpeas and stir. Season to taste with salt.
Combine the tahini, lemon juice, and pepper in a small bowl and add a little salt to taste. Whisk to combine. Transfer the vegetables to a bowl and drizzle the dressing over the top. Serve warm.
Adapted from market vegetarian by Ross Dobson.
garlic and chile rice soup with wilted greens
January 30, 2011
This is a yummy, quick soup, especially if you have left-over rice in the fridge which we often do. I got it from Ross Dobson’s market vegetarian and he mentions that these sorts of boiled rice soups are often eaten for breakfast in China and other Asian countries. I would love to try that sometime but find mornings are too busy to actually “cook” something. But it does kind of make sense – this soup is warming, comforting, filling, and nutritious. What else do you need to start the day? Or end it? Or mark the middle of it? I guess ultimately it’s the perfect breakfast, lunch, or dinner!
1 tbsp veggie oil
2 tsps sesame oil
2 garlic cloves, chopped
4 scallions, finely chopped
2 tsps finely grated ginger
1 small red chile, seeded and thinly sliced
1/2 cup long-grain rice
6 cups veggie stock (you need a lot less if you are using left-over, already cooked rice)
1 tbsp soy sauce
1 bunch of collard greens, roughly shredded (or other greens of your choice – I used rainbow chard)
1 small bunch of fresh cilantro, chopped
white pepper
Put the oils in a saucepan and set over high heat. Add the garlic and scallions and cook until the garlic is turning golden and just starting to burn. This will give the soup a lovely, nutty garlic flavour. Add the ginger, chile, and rice to the pan and stir-fry in the garlic-infused oil for 1 minute. Add the stock and soy sauce and bring to a boil.
Cover with a lid and cook over low heat for 30 minutes, until the rice is soft and the soup has thickened. Add the greens and cook for 5 minutes, until they turn emerald green and are tender. Ladle the soup into warmed serving bowls, sprinkle the cilantro over the top and season to taste with pepper.
mushroom ragù alla bolognese
January 27, 2011
The kids love pasta so we tend to serve it at least once a week. We usually do what’s easiest which, for us, is to grill a bunch of veg on the BBQ and toss with olive oil, tonnes of fresh chopped herbs, and sometimes some crumbled feta. If there is leftover chicken or sausage, I serve myself and then add the meat to the dish after the fact.
I decided last night to be a little bit more adventurous and try something new so I came up with this mushroom ragù alla bolognese. There’s something about bolognese sauce that strikes a cord in the dead of winter – it’s hearty, and warming, and comforting. But all that ground beef? Mmmm, not so much. And even though the kids bugged me about my “meatless meat sauce” it got full thumbs-up and plates were licked clean. Literally.
2 tbsps olive oil
2 large onions, diced
3 carrots, diced
2 celery stalks, diced
5 cloves garlic, minced
4 – 5 cups of mushrooms, various including portobello, cremimi, and shitake), chopped very finely
1 can crushed tomatoes
1/4 cup tomato paste
1 glass red wine
2 tsps organic cane sugar
2 bay leaves
lots of fresh herbs (basil, thyme, oregano parsley) or dried if you don’t have fresh
sea salt and pepper
Heat olive oil in a heavy bottomed pot. Add onions and sauté until translucent and soft. Add carrots and celery and sauté until cooked. Add garlic and sauté until fragrant, another 2 minutes or so. Add finely chopped mushrooms (I chopped mine in a food processor to speed up the process and make sure they were chopped enough). Sauté until mushrooms have sweated and most of the moisture has cooked off.
Once veggies are nicely cooked, add glass of red wine. Let simmer for a few minutes. Add crushed tomatoes, tomato paste, sugar, bay leaves and herbs. Bring to a boil and then simmer over low heat for awhile. I didn’t have much time so only simmered for about 15 minutes but longer would be better as all good sauces need time to meditate, get to know themselves, and sink into deeper levels of harmony. 1 hour or more would be ideal. Along the way, add salt and pepper to taste until it’s perfect.
Serve over spaghetti or tagliatelle. You could serve it over any pasta but really it should be spaghetti or tagliatelle as is the tradition in Bologna. They take their pasta/sauce combos very seriously and I gotta say, they have a point.
risotto rosso
January 24, 2011
I’m reading A Tuscan in the Kitchen by Pino Luongo whose description of making risotto comes in handy when you are at the stove and feeling rushed or wanting to cut corners. He says “When you make a risotto you should be in perfect harmony with yourself. You shouldn’t be nervous or angry. It’s a ritual that is going to give you so much pleasure later that it’s worth spending the fifteen or twenty minutes over a hot stove stirring very slowly. It can be like seducing a woman. She doesn’t know you, and you need to work things out with her slowly – meeting, flirting, getting to know each other, and wanting each other. It’s a dish of romance. If you rush it’s never good.” So take your time with this one and enjoy the fruits of your labour. You won’t be sorry.
olive oil
2 large onions, diced
4 cloves garlic, minced
2 cups arborio rice
4 cups pureed tomatoes
1 1/2 cups white wine
big bunch of fresh basil, chopped
salt and pepper
Heat a couple of big glugs of olive oil in the bottom of a heavy saucepan. Add chopped onion and saute until translucent and soft. Add garlic, saute for another minute or two. Then add arborio rice and saute with onions and garlic for about 2 -3 minutes until rice is coated in oil.
Meanwhile, heat tomatoes and wine in a saucepan so they are hot and ready to be added to the risotto. There are a couple of important things to remember when making risotto: a) make sure your liquid ingredients are simmering away so they are hot when you add them, b) add the liquid slowly (just barely cover the rice each time you add the liquid and allow it to be fully absorbed before adding more), and c) stir a lot. So now with these tips in hand, add the tomato/wine mixture slowly and stir lots.
Once you’ve flirted and romanced the rice with the tomato and wine mixture (if you need more than what’s called for above, simply add a bit more wine, tomatoes, water, or stock) and it’s reached the perfect state of al dente-ness, add salt and pepper to taste and the chopped basil. Simple? Totally simple. Totally worth it. Totally perfect.
v:gourmet 
