Festive special

It isn't very often that I find myself compelled to run for my camera while I am in the middle of cooking; especially when I am running late. I decided right there that I was making this dish again.

It hadn't actually been tasted at that point, but who cares? It's pretty! That kind of decision making has often left me collecting many animals, shoes, clothes, and sometimes even men that I just didn't need.

I was almost finished cooking when I began to panic that the cranberries were way too tart and overpowering. I was already running late so to alter the recipe was not really an option. However,  letting it simmer while I got ready for the evening did help soften the flavour of the cranberries. 

The combination of the spices was surpisingly sophisticated and the tartness of the cranberries added an interesting pop of flavour. By the time the dish was eaten at the potluck(about an hour later), it was really well received by the people who were at my table.  A suggestion was that the cranberries had a chance to marinate.
Next time, I will try pre-cooking the cranberries with a touch of honey or sugar.

Green Beans with Fresh Cranberries

1/2 lb. green beans, trimmed and cut
2 tbsp margarine ( I used olive oil)
1 clove garlic, minced
2 tbsp parsley
2 tbsp tarragon
pepper to taste

Bring a pot of salted water to boil. Add the beans and cook for 3-4 minutes. Drain the beans in a colander and hold unter running water to stop the cooking process. Blot the beans with a paper towel to remove the excess water.

Put the beans in a dry skillet and heat over medium heat until the remaining moisture on the beans evaporates. Stir in the olive oil, cranberries, garlic, parsley, tarragon and pepper, tossing to coat well.

Cook until heated through.

Keen-WHAT????

Quinoa (pronounced Keen-wah) is used as a grain, but is actually a seed . It has been recently described  as a "superfood"  and with good reason. Quinoa is a complete protein with 8 essential amino acids, is gluten free, contains calcium and is an excellent source of iron.

It can be intimidating to try a recipe with a food that you have never heard of, but this salad is so quick and easy to make, I couldn't ruin it if I tried! (No, I have never actually TRIED to ruin a recipe; it is a natural talent. I am truly blessed.)

Mexican Quinoa Salad

1 cup quinoa               
2 cups vegetable broth
1/2 to 1 cup chopped parsley (try adding dried parsley instead when quinoa is still hot if you don't want to buy and chop parsley; and, really, who does?)
1/2 cup chopped red onion
1 can black beans or kidney beans
2 cups thawed corn
3 tbs olive oil
2 tbs white wine vinegar (I used red wine vinegar)
1/2 tsp dried basil
juice of 1 lemon
1tsp sea salt

Rinse quinoa (well) and place in pot with  veg. broth. Bring to a boil, stirring occasionally. Cover and simmer over low for 15 minutes until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Remove lid. fluff with fork and cool completely.

Add chopped parsley, onion, drained beans and corn. Mix thoroughly. Combine oil, vinegar, basil, salt and lemon juice with wisk. Drizzle over quinoa and mix.

You can eat immediately or chill (it is more flavourful is chilled)

This is Nuts!!

On Saturday, I had the pleasure of being invited over for dinner at my friend, Sherry's house, who is also a vegan.  While it is always nice to have someone cook for you, it was a real treat to not have that underlying guilt that your lifestyle choices make you a high-maintenance guest.

I had heard about cashew cream (or cheese)before, but I always assumed it would be a fairly complex process. This recipe, being both simple and delicious, is destined to become one of my favourite vegan comfort foods. 

Sherry served this over gnocchi, but it would also be great over broccoli or served as mac and cheese.

Cashew Cream Sauce
1 ½ cups raw cashews

2 cups water
3 Tbs. nutritional yeast
3/4 tsp. salt (or to taste)
2 Tbs. onion powder
2 Tbs. fresh lemon juice
1/8 tsp. garlic powder

• Blend cashews and 1.5 cups water in blender until creamy (1 -2 minutes). Check to be surethere are no cashew pieces remaining.
• Add and blend the remaining water and all other ingredients.
• Refrigerate unused portion.

Chocolate chili

Continuing with my Halloween theme of strange combinations, chocolate and chili together is either weird or wonderful, depending on whom you ask.  'Foodies" will agree that this combination is deliciously sophisticated, but upon sharing my love of this recipe, I have experienced reactions of disgust (from someone who won't even try it) to curiousity blended with a touch of hesitance to an enthusiastic eagerness to try a taste.  I have yet to hear a neutral reaction.

This has become as favourite of mine and I plan to make it several times during this chilly season.

1 tbsp olive oil                                     3 garlic cloves, minced
1 onion, chopped                                  3 tbsp chili powder
1 carrot, minced                                   1 tsp paprika
1 tsp ground cumin                               1/4 tsp dried oregano
1/4 tsp black pepper                             1 tsp sugar
1 can crushed tomatoes                         Canned chipotle chilis in adobo sauce
1 oz. unsweetened chocolate, grated      1/2 cup water
4 cups cooked or canned beans             1/2 cup strong coffee


In large pot over medium heat, heat olive oil. Add carrots, onion & garlic. Cover and cook until softened (about 10 minutes).
Stir in chili powder, paprika, cumin, oregano, sugar and pepper. Add tomatos, chipotles and chocolate and stir until well blended.
Add beans, water and coffee and bring to a boil. Reduce heat to low and simmer uncovered, stirring occasionally until chili thickens. (about 45 minutes).  Add a little more liquid if chili becomes too thick.

Strange Brew

Now that Thanksgiving is over, it is time to welcome Halloween with it's ghosts, goblins and eerie things. So with that spirit, I will be focusing the next two entries on strange combinations. With cooking, and many other areas in life, sometimes what doesn't seem to initially belong together can give you a pleasant surprise.

Potato Pate

The concept of a potato spread is kind of weird and the ingredients, when listed together on the recipe, don't sound that appetizing. To be honest, it did look a little strange when I took it out of the oven, but was it ever delicious.

1 onion & 1 large potato (skin can be left on)
1/2 cup warm water,  1/4 cup olive oil
1/2 cup unsalted sunflower seeds
1/3 cup nutritional yeast
1/3 cup soy sauce ( I use Braggs instead- much less salt)

Preheat oven to 350F.  Roughly chop onion and potato.  Put all ingredients into food processor and pulse until everything is mixed together.  Pour into pie plate and bake for 1 to 1.5 hours.

Serve with crackers or pitas

It's the Great Unturkey Charlie Brown!

Thanksgiving is coming up this weekend and while many of us veggies are looking forward to our Tofurkey with great anticipation (even my cat, Hobbes, tries to eat it off my plate), not everyone is into faux meats. Here is a wonderful alternative that I put together based on two different recipes.

I made this last night and, oh my goodness, the cranberries and pecans just make this dish! With all the appropriate festive flavours, I decided to name this Stuffed Acorn Squash recipe The Great Unturkey.

The oven method provides the best results. For those who are really hungry after work, lacking patience or just want to be enegry conscious, I have provided the microwave directions as well.


The Great Unturkey

3 acorn squashes, cut in half and seeded
3 tablespoons olive oil, divided
3 medium onions, diced
3 stalks celery, diced (I prefer broccoli instead, finely chopped)
1/2 teaspoon dried sage (I used more)
2 cups brown or wild rice, cooked with vegetable broth instead of water
2 cups lentils, cooked
3/4 cup pecans toasted and roughly chopped (I didn't toast mine)
1/2 cup dried cranberries
1 cup scallion greens, thinly sliced (green onions)
Pepper to taste

Brush Acorn squash halves with olive oil and bake at 400F for 45 minutes to an hour, until squash is tender.  You can also microwave for about 5-6 minutes, turning halves frequently if your microwave does not have a turn table.

Heat oil in medium saucepan. Add the onions, celery, sage and cook over medium-high heat for several minutes, stirring frequently, until onions are translucent. Add to rice & lentil mixture. Toss rice with pecans, dried cranberries and scallion greens. Add pepper to taste.
Stuff each squash half with rice mixture.

Mexican Tortilla Bake

It has been a cold and rainy September here in Southern Ontario, so I really wanted to make some warm comfort food. This was quick and easy to make and reminds me of a spicy lasagna. I skipped the shredded vegan cheese in the recipe, as I forgot to buy some, but it was delicious without it. This might just be my new signature recipe for potlucks. Honestly, if someone served this to me, I wouldn't even know this is vegan. This is a great dish to serve to carnivores and then, after they say how much they love it, tell them it was made with tofu. 

1 tbsp Olive oil, 1 garlic clove, minced (I threw in some garlic powder tonight as I was feeling lazy)
1 can pinto beans ( I used black beans instead)
1 can diced tomatoes, drained
1/4 teaspoon chili powder (or more if you are feeling adventurous)
pepper to taste
1.5 cups salsa
4 ounces soft tofu ( I have no idea how much that is, so I used half the package)
2 tbsp. lime juice
3-4 large tortillas ( I like whole wheat)
1 cup shreddeed vegan cheese

Preheat oven to 350 degrees. Lightly oil a large baking dish. In a large skillet over medium heat, heat the oil. Add garlic and cook about 30 seconds. Add the beans, tomatos, chili powder and pepper. Simmer 5 minutes and remove from heat.

In food processor or blender, combine the salsa, lime juice, tofu and 1/2 of the bean mixture. Process until well blended. Spread a thin layer of the tofu/salsa mixture over the bottom of the baking dish.  Arrange tortillas on top, overlapping as necessary.  Spread the remaining bean/tomato mixture over the tortillas and cover with another layer of tortillas. top with remaning tofu mixture and then sprinkle with vegan cheese on top.  Bake until hot and bubbly, about 30 minutes.