February 27, 2013
My sweetie helped me name this soup, as I have no personal memories of Thailand or Vietnam, I do have a pretty clear memory of seeing Glass Tiger play a concert at Calaway Park as a kid , thankfully the delishiousness of this asian inspired soup is not in anyway connected to the bands performance (only in reference to the glass noodles), and in fact I think this soup rocks harder than Glass Tiger ever did! The other big plus is this soup recipe is offering some reprieve from the never ending request for hot and sour soup… finally a substitute. More about hot and sour soup drama here.
This soup is silky and sweet, sour and creamy with some good hot undertones. A great vegan (or non vegan) bowl of goodness, depending on your supply of old roosters; My batch today was made with rooster stock (from our meanie bird who just departed the barnyard cast this past weekend, he was only good for dog food and soup stock, as he was lean and tough and did I say mean?) BUT of course you can you veggie stock to make it none meaty no problem!
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January 4, 2013
What do you do when you can’t bring yourself to buy lettuce in the middle of winter but need a salad? Hit the pantry and make a roasted winter salad. Same great effect as a green salad but with so many more complex flavors and textures: Roasted butternut squash and sweet pears, on a bed of shredded carrots, slivers of red onion and chard, chunks of feta cheese finished with maple toasted almonds and a drizzle of maple mustard balsamic dressing. This is a great solution to a winter hankering for a cold veggie salad.
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July 12, 2012
Forgive me for being away so long… Although I have been cooking up a mountain of delicious vegetarian meals for all my hardworking interns, I have been lacking the time to snap a photo and share any recipes. The good news is the garden is ripe with inspiration and we are amid a crazy hot hot hot spell, so a little time to sneak away to a less sunny spot for a mid day blog entry is awfully appealing!
Tonights meals was a total rush job, but my friend who mentioned early in the day that she liked to toss french fries in olive oil, turmeric and sesame seeds motivated to do the same with tofu seared with fresh from the garden garlic scapes, zucchini and brown mushrooms. Yum
The seasoning in this dish is relatively subtle with hints at sesame, ginger and cilantro, chili and turmeric with the lovely garlic infusion that stir fried garlic scapes offer. Simple and fast and perfect served over brown rice with a sprinkle of nutritional yeast.
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May 18, 2012
What do you get when you combine spinich, kale, feta, hemp seeds and dill all bundled up in fillo pastry… crunchy hempy pillows of goodness, that’s what.
I played with using hemp oil brushed between layers of fillo rather than the butter I always lean on, and the results were great! The fillo was toasted perfectly and the mild nutty flavour the oil imparted was amped up by the hemp seeds in the cheesy green filling.
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April 23, 2012
Everytime I make chilli or baked beans or bean soup I feel inclined to make corn bread… and in theory I like the stuff, but recipe after recipe has let me down. I have tried it a million ways, on the grill, in a skillet, in muffin tins, with buttermilk, with butter, with honey, with maple syrup and while some I like more than others I have had more ho-hum batches than I care to admit. BUT FINALLY I found a keeper recipe for my house, and I am really excited to share it with you all. (did you imagine I said yall’ with a drawl, just now?)
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April 4, 2012
This is the perfect side dish for an easter ham or you’ll find it just dreamy atop potato pancakes! This takes no time at all to prepare and while it’s not actual sauerkraut, it has the sour element we all love from the real fermented stuff and some nice flavour components from the toasted caraway and caramelized onion.
Start by shredding 1/2 large head of green cabbage finely, and 1 large yellow onion.
In a big ‘ol cast iron pan get some oil (or even bacon drippings) warming on medium heat.
Toast 2 tbsp of whole caraway seeds in the oil along with 2 tbsp ground peppercorns, until aromatic (about 3 minutes)
Add the sliced onion and cook until translucent before adding cabbage. Toss cabbage quickly in the onion oil and seasoning and allow to cook down for about 10 minutes, stirring often. You may need to add additional oil to keep the cabbage from burning.
Add 1/2 cup of malt vinegar and a hearty sprinkle of nice sea salt.
serve and enjoy!
February 4, 2011
I made this stellar veggie burger mix and turned it into burgers the first night and bean balls the next days, both worked out great. The veggie patty is a white bean and nut burger that came together pretty quickly. The next day I whipped up a winter pesto with kale, artichoke and sunflower seeds and used that as my sauce for corngetti and bean balls.
Seedy White Bean & Feta Burgers / Balls
Soak and cook 1 cup of white beans. I just learned that if you don’t add salt or acid to beans while they boil they cook way way faster! Why didn’t I know that before? Set beans aside to cool, meanwhile toast 2 slices of gluten free bread cut in small cubes over medium heat with a glug of olive oil and sea salt. Remove the bread crumbs and in the same pan brown 1/2 or a large yellow onion sliced thick, cook until soft and brown.
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January 9, 2011
The last few night I have been raiding my legume jars in search for healthy hearty meals and I created some pretty yummy, stick to the ribs dinners, perfect for dark winter nights.
Lentils and Rice
This dish was really earthy with the bright flavors of cardamom and toasted cumin, hits of garlic and citrus. When making this I used left over basmati brown rice which I often cook in over sized batched so I have extra on hand for soups and stir fry or just to entice the dog to clean her plate. Start in a deep cast iron pan by browning 1/2 of a yellow onion and 3 diced carrots in a good glug of oil along with about 2 tbsp of whole cumin seeds and sea salt. Allow the onion to brown then add 1 cup of French lentils, coat them with oil and start to simmer them in 2 cups of water. To this add 1 tbsp cardamom, 1 tbsp garlic granules, black pepper, and a squeeze of lemon juice and apple cider vinegar. Simmer this on med-low for 25 minutes, adding more water as necessary. Once the lentils are cooked add 1.5 cups of cooked rice and S+P along with 1 tbsp of nutritional yeast, a squeeze of Braggs and a little pad of butter and continue cooking for 5 more minutes. In a separate small pan toast some almond slices seasoned with a little S+P and a pinch of garlic powder. Add toasted almonds to each serving and enjoy.
My wonderful “sister in law” sent us a big ‘ol case of wine for Christmas and the lovely assortment included some white wines, which inspired me to make risotto,
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November 6, 2010
This is a real crowd pleaser, they look like way more effort than they are, and once you make them yourself, I am certain you won’t buy the “asian appetizer sampler” from M&M ever again!
Start by browning both sides of firm tofu slices about 1/4” thick you will need three of them, season with S+P and brown in a blend of canola oil and sesame oil, set aside to cool a little. Add to the hot pan: 1 jalenpeno diced, 2 garlic cloves minced, 2” ginger knob finely grated and 1/4 of a red onion finely minced. Get these guys all browning and then add: 3 julienne carrots (sliced finely lengthwise). Reduce heat. You want the carrot to get just tender… not cooked through, about 1-2 minutes only. Add equal parts about 1-2 tbsp each: soy sauce, rice vinegar, sweet chili sauce, and just a splash of sesame oil and coat mixture evenly. Turn off the heat, but leave your pan on the element and add two big handfuls of bean sprouts, 3 green onions diced, and your browned tofu now sliced like the carrots. Mix everything together and place in a bowl. Add a little cilantro chopped and a small handful of fresh spinich finely chopped. Toss everything and set aside to cool completely, then refrigerate until your almost ready to serve the spring rolls. Before using strain the juices from your filling.
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November 1, 2010
Ok, so maybe you are thinking.. again with the tofu and mushrooms? enough all ready.
But in all honesty this recipe is truly an amazing combination of flavors, and it takes about 12 minutes to make. I am sure you could easily add chicken and cashews instead of mushrooms and tofu and it would be just as wonderful.
In this recipe I used 3 of my favorite ingredients: Soba king rice noodles (the pumpkin flavored ones) SilverKing Tofu (firm) and fresh local mushrooms (I used shitaki tonight)
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October 25, 2010
Well if you have 5 minutes and a food processor you do!
This is just a super quickie recipe I wanted to share. It’s Gluten Free / Dairy Free / Raw / Organic and a super yummy power snack, great for the lunch box or a guilt free late night treat. We make a few yummy versions of these at the local cafe I am baking at a couple days a week, and they are always a top seller.
Take 1 cup of dried fruit: anything at all, this batch I used equal parts gogi berry, cranberry and raisin, but dates are really yummy, so are apricots! I don;t think apples would work on their own very well but would be nice with something more goopy.
Take 2 cups of seeds and nuts; again anything you desire, my last batch I used sunflower seeds, chia seeds, almonds, and cashews.
Give these a whirl in the processor along with 1 tsp of cinnamon and a pinch of salt and blend it all until everything is really pebbly then add a good squeeze of honey, agave, or rice syrup (about 2 Tbsp) along with 1 Tbsp of coconut oil. Wiz it a little more and it will start to form a ball in the processor. Simply scoop out 1- 2 oz portions and form into balls using your hand or mechanical scoop and roll them in something, I used coconut last night, (which I adore) but I have used hemp seeds before, or ground nuts or flax meal.
The great thing about these is you can use what ever you have kicking around, I have even taken a really fruity trail mix and just used that!
So no reason not to make these.. you will love them, and once you make them once, you’ll find them so easy and so tasty they will be a regular part of your snack artillery.
October 20, 2010
The garden is finally frosting and getting ready for a long winters rest. I have lots of work to do to clean up the beds and do some due diligence work to keep spring couch grass at bay. The garlic is getting planted tomorrow in a deep dark bed of soil from my first Kootenay compost pile! Currently I am drowning in grapes so I am going to attempt a batch of grape juice tomorrow, I had hoped to dry some and make raisins except the grapes I am flush with right now are seeded and after removing seeds from a few I decided juice would be more fun to make.
While I write this I am drinking the most delicious cup of tea ever, made with creamy delicious milk from the glowing mommy cow you see above. It doesn’t get much closer to your local food source than a gift of fresh milk 😉
Last night I whipped up a small batch of yellow pickled beets, which are sure to be my last pickles of the year.I couldn’t resist buying 10 lbs from a no spray farm we visited in Chilliwak last week, they were $2 a bag! I really love the recipe I am using for pickling beets which includes vinegar, apple cider vinegar, honey and cinnamon sticks, yum!
Mia came home from school today with a lovely little selection of Chanterelle mushrooms, as her class did a mushroom walk with the same biologist who taught our excursion 2 weeks ago. So I did an Asian inspired stir fry of Chanterelles with tofu and pumpkin seeds on a bed of brown basmati rice for dinner tonight that was pretty divine if I do say so. (recipe below)
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