Cold comfort: cooking when you feel like cr*p

Right now, it seems that everyone either has a cold or is fighting one. While the last thing anyone wants to do when they are sick is spend alot of time in the kitchen, there is nothing more comforting like a piping-hot, spicy bowl of soup.  I have designed this recipe with shortcuts, so you can chill on the couch while this is cooking. A tip for my male readers:  the extra time provides ample opportunity to whine loudly about how sick you are.

This soup is great for colds as lentils are high in protein, calcium, potassium, zinc(a cold fighter), and iron. The vitamin c in the tomatoes not only fights colds but enhances iron absorption. Garlic and cayenne pepper have been proven to fight cold side effects.

Rustic Tomato Lentil Soup
As much garlic as you can stand, minced (garlic powder is fine)
1 medium onion, diced
2 cups of frozen vegtables, thawed (I used mixed frozen vegs)
2 stalks celery (optional)
6 cups vegetable stock
1 can diced tomatoes, including juice
2 cups cooked lentils (pre-cook or used canned)
pepper (to taste)
cayenne pepper (to taste)

In a large pot, add stock, lentils,celery, onions, and canned tomatos. Bring to a boil. Reduce heat and add  vegetables, pepper, cayenne  and garlic powder. Simmer for 20 minutes.

Green Goo as a Winter Survival Technique

We are currently in a brutal cold snap here in southern Ontario, which sets off in me a strong instinct to hibernate. While I am aware that most hibernating animals don't eat, this grumpy, winter-hating bear loves to include spicy comfort food as part of her winter survival plan.

My number one favourite winter warm-up is indian food. The buffet I frequent has this amazing palak paneer dish. I could eat a whole plate(or 2) of just that, along with naan bread of course!!

Traditional "paneer" is cubed cheese, but I replaced it with tofu. This recipe is so flavourful, you will not miss the cheese.

Palak Paneer

3 medium onions
half package of firm tofu, cubed
2 tomatos, finely chopped or tomato puree/sauce (amount to taste)
2 green chilies, chopped
1/2 tsp tumeric powder
1 tsp chili powder
1/2 tsp ginger
1/2 tsp garlic powder
1tsp cumin
1 tsp garam masala (get in the "ethnic foods" section in most grocery stores)
1 tsp sugar
Large bunch of spinach (I substituted collard greens as it has more calcium)
2 tbsp olive oil



In a large saucepan heat a splash of olive oil and saute onion until brown.  

Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly. Mix in the spices.

Pour spinach mixture into a blender or food processor and add the tomatos and blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat. (you can skip the blending if you don't want your spinach to be paste-like)

In a medium frying pan, heat some olive oil over medium heat, and fry tofu until browned;  add to spinach. (I simply cooked the tofu in the spinach to keep down the fat/calorie content)

Add tofu to spinach and cook for 10 minutes on low heat. Serve with rice or naan bread.

I eat brownies for breakfast!

Who doesn't love hearing a juicy confession? Especially when it comes to food. It's downright uplifting to learn that someone who appears to have it all together ripped through an entire bag of oreos while watching Everyone Loves Raymond re-runs.  Female bonding at it's best! Well, surprise! These brownies are healthy. Raw cacao powder has more antioxidants than blueberries and the walnuts provide omega 3s and there is no added sugar to be found! More like a tasty energy bar, it is perfectly acceptable to have a bite of this with your breakfast. (In my world, anyway)

No Bake Brownies

1 cup medjool dates, pits removed (I used baking dates-may be the same thing)
1 cup raw walnuts
1/2 cup cacao powder ( you can get this at any health food store, or health section in Loblaws stores)
pinch sea salt
1 tbsp to 1/2 cup raw cacao nibs, to taste (I  left this out and used  1/4 cup shredded coconut instead)

Mix: Grind walnuts in food processor until it forms a course powder. While machine is running, add dates, cacao powder and salt, processing until a moist, crumb-like dough has formed.

Spread into an 8x8 inch pan, sprinkle with cacao nibs and press firmly into a solid brownie layer. Cut into bite-size squares and serve. Alternately, press and roll into small balls to make brownie bites.

*I found this mixture to be fairly crumbly, so I added a touch of water to the mix and put it back in the food processor. I also added a bit of cinnamon to the brownie dough to give it a bit of a kick.

Fear not, it is shepherd's pie!

Merry Christmas (or boxing day actually) everyone! 

As I wanted to align my cooking theme with the current holiday, I chose shepherd's pie. Perhaps because it is my favourite part of the Christmas story."Fear not, for I bring you tidings of great joy" I think it is truly amazing that it was the shepherds, the outcasts of society at that time, who were the ones to receive this message and not the high and mighty. Whether or not you celebrate the birth of Jesus, no matter what religion you are (or are not), let's just choose to meditate on his message of love and his most important command: "Love your neighbour as yourself" . It does not matter if our "neighbour"  is black or white, muslim or christian, dog, chicken or cow. If we treated ALL others with love and respect, this earth would be paradise. 'Nuff said, let's eat.

Vegan Shepherd's Pie

There are so many ways to make meatless shepherd's pie.  Mine may not be the healthiest; but it is my once in a while comfort food. A great alternative is to use lentils with canned tomatoes and spices instead of the veggie" beef' and "gravy". As I often say, don't be afraid to play with a recipe. This is a made up recipe so there are no measurements-sorry.

• Preheat oven to 350 F
• Make mashed potatos as you normally would; you can use soy/rice/almond milk  or veggie stock instead of real milk.  
• Heat the veggie ground beef, and chopped onions and garlic in a lightly oiled pan on medium heat. 
• Mix in corn, peas, or whatever you want to the mixture.
• I then add veggie gravy: mushroom gravy is great or I use St. Hubert's poutine gravy.(I underlined poutine because it is the only one with no animal products, though always read the label as ingredients change).
• Mix together and simmer for a minute or two.
• Pour mixture into oven safe dish and top with mashed potatos.
• Heat in oven for 30 minutes or until potatos are lightly toasted.

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.