A British Classic – Perfect for a Cozy Fall Day Prep & Cooking: 45 mins
Serves: 6-8 Main Ingredients:
Herbs & Spices:
Method: In a large pot over medium heat, sauté chopped onion and garlic in oil until translucent; about 5 minutes. Add carrots and continue to sauté for an additional few minutes to give the carrots a head start. Add vinegar to de-glaze the pot. Follow with chopped potatoes and apple, and cover with 4 cups of vegetable stock. Bring contents to a boil over medium-high heat and reduce to medium. Continue simmering for 15-20 minutes until the carrots are soft enough to slice easily with a fork or knife. Remove the soup from the heat and blend. You can do this using a hand-held immersion blender or using a traditional blender. Blend until smooth and no lumps remain, unless you like lumps, in which case blend less. When the soup is blended, return to the pot and add chopped fresh cilantro (coriander), ground coriander, paprika, and salt & pepper. Warm through over medium heat. Garnish with a swirl of non-dairy cream and a few sprinkles of chopped cilantro (coriander) leaves. This soup keeps in a sealed container for up to a week in the refrigerator or for a couple of months in the freezer.
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A quick side dish full of bright & tangy summer flavour! Prep & Baking: 25 minutes
Serves: 4-6 Main Ingredients: 1 lb of fresh asparagus (approximately 20-30 stalks depending on size) 1-2 tbsp olive oil Juice of one lemon 2 tsp or more freshly ground pepper Salt to taste Method: Preheat oven to 400° and prepare a baking sheet. You may wish to use foil to cover your baking sheet. Wash and trim the asparagus. Trimming an inch or more from the bottoms of the stalks removes the tougher “woody” part of the asparagus; which is not especially nice to eat. Place the prepared asparagus on a baking sheet in a single layer. The single layer allows for more even cooking. In a small bowl, combine oil, salt, pepper, and the juice of half a lemon. Drizzle the oil mixture over the asparagus. You may need to roll the asparagus with a fork to be sure each piece has been lightly oiled. Alternatively you can dress the asparagus in a larger bowl, before arranging the stalks on the baking sheet. Bake at 400°F for 20 minutes; turning once at the halfway point. If your asparagus is particularly thin or thick you may need to reduce or increase the cooking time by 5 minutes. The asparagus should be slightly wilted, a little browned, and fork tender when it is done. Squeeze the remaining half lemon over the warm asparagus and add additional salt and pepper to taste. A savoury topping for pasta, potatoes, & salad! Prep Time: 10 minutes Makes: 1 cup Main Ingredients: 1 cup raw cashews Salt to taste – if the cashews are already salted omit the additional salt 2-3 tbsp nutritional yeast 1 tbsp granulated garlic Method: In a food processor or blender, combine all ingredients and blend until the texture is sandy and no cashew lumps remain. Store in an airtight container in the refrigerator for several months. Use to top pasta, salads, and potatoes. Tips & Variations: • Add red pepper flakes into the blender process for a spicy version! A sweet and spiced treat for spooky October nights Prep & Baking Time: 45 Makes: 10-12 cups Main Ingredients: 10-12 cups popped popcorn, lightly salted 1 cup brown sugar or coconut sugar ½ cup plant-based butter ¼ cup agave nectar or corn syrup ½ tsp baking soda 1 tbsp vanilla ½ tsp ground cinnamon ¼ tsp ground ginger Pinch of ground nutmeg and ground clove *use as much or as little of these spices as you like, develop your own combination that suites your taste! * alternatively use 1 – 1 ½ tsp of pre-mixed pumpkin pie spice Method: Preheat oven to 250°F. Line two baking sheets with parchment paper. In a 4 cup or larger microwave safe glass container, preferably with a handle, combine sugar, syrup, and butter. Microwave the mixture for 30 seconds, remove and stir to blend the melted butter with the sugar-spice mixture. Return the mixture to the microwave and heat the mixture for an additional 2 minutes; be sure to watch the mixture to avoid any boil over. Remove, and again, stir to make sure all the sugar is heating evenly and that there are no lumps. Return the mixture to the microwave for one last heating of 1 minute and 30 seconds. Be sure to have your baking soda and vanilla ready to add as soon as the bubbling mixture is removed from the microwave. *The sugar mixture will be very hot, this is not something to do while distracted and should not be attempted by children. Add the vanilla and the baking soda and stir vigorously to combine. The mixture will lighten in colour and become frothy. Be sure that all of the baking soda is mixed through and pour the hot golden mix over the waiting popcorn. Using a large spoon or rubber spatula, fold the spiced sugar syrup into the popcorn. You want to be gentle so that you don’t crush the popcorn, but be sure to work quickly while the mixture is still warm. Spread the coated popcorn out onto the two lined baking sheets as evenly as possible. Bake for 30 minutes total removing the sheets to stir the popcorn every 10 minutes. Allow the caramel corn to cool for 15-20 minutes before serving or storing in air tight containers for up to one month. This popcorn is so tasty and likely won’t last long, but if you are able to tuck some away be sure that the container has a tight seal. Even then you may need to give it a shake after storage to help break up any stuck pieces. A savoury sidekick to any soup or stew! Prep & Baking Time: 35 mins Makes: 8 biscuits Pairs well with: Leek & Potato Soup Main Ingredients: 1 cup whole wheat flour 1 cup all purpose flour – or gluten free blend of your choice 1 tbsp sugar or agave nectar ½ cup chilled plant-based butter 2/3 cup plant-based milk 2 tsp baking powder 1/4 cup chopped green onion ¼ tbsp dried rosemary ½ tbsp dried chives ½ tbsp dried sage 1-2 tbsp minced fresh garlic 1 tsp salt Pinch of pepper 1 tbsp nutritional yeast (optional) 1 tsp red pepper flakes (optional) Optional Topping: 2 tbsp melted plant-based butter OR unrefined coconut oil Additional mixed dried herbs Method: Preheat oven to 400°F and cut a piece of wax or parchment paper large enough to contain a 10”x10” square of dough. In addition, line two baking sheets with parchment paper. In a large mixing bowl, whisk together flour, baking powder, and salt. Add butter to the dry mixture and slice through with a pastry cutter to incorporate. If you do not have a pastry cutter, use two butter knives to slice through and mix the butter into the dry ingredients, this may take awhile. When ready to roll, the mixture should be the consistency of wet sand. After the butter is worked in (no more lumps) the mixture should just barely hold together when pinched. Add milk and stir to combine. The mixture should come together and be tacky to the touch. If it seems too dry and crumbly, add additional milk, 1 tablespoon at a time. Add pepper, herbs, and garlic. Gently fold the dough to incorporate it. Form the dough into a ball shape, scraping any extra dough from the sides of the bowl with a scraper. Dust your parchment with flour and transfer the dough ball onto the paper. Pat the dough out into a flat square shape, approximately 10”x10”. Using a large sharp knife, cut into 8 triangles or use a biscuit cutter or clean glass to cut same-size rounds. Transfer each biscuit to a parchment lined baking sheet. Brush with melted vegan butter and sprinkle with additional herbs. Bake at 400°F for 15-20 minutes until edges are golden and crisp. Remove from baking sheets and allow scones to cool for at least 10 minutes before enjoying. These scones can be stored in an airtight container for up to a week. Be sure to cool completely before storing. A creamy classic perfect for a crisp Fall day Prep & Cooking: 1 hour Serves: 6-8 Main Ingredients: 4 large potatoes cut into 1’ pieces - we used a new golden variety, the soup will be blended so if the skins aren’t too thick no need to peel the potatoes 2-3 leeks, rinsed and cut into 1/2 inch pieces 1 small onion, chopped 2 ribs of celery, chopped (optional) 2-3 cloves of garlic, crushed or 1-1 ½ tsp powdered garlic powder 2 tbsp olive oil 3 cups vegetable stock ¾ cup unsweetened plant milk – coconut, almond, cashew, or soy would keep the consistency thick and creamy Salt and pepper to taste 1 tsp dried thyme 1 tsp dried sage 1 tsp ground coriander Method: In a large pot over medium heat, sauté chopped onion and garlic in oil until translucent; about 5 minutes. Add leeks and celery and continue to sauté for an additional few minutes. Add potatoes, and cover with 3 cups of vegetable stock. Bring contents to a boil over medium-high heat and reduce to medium. Continue simmering for 15-20 minutes until the potatoes are soft enough to slice easily with a fork or knife. Remove the soup from the heat and blend. You can do this using a hand-held immersion blender or using a traditional blender. Blend until smooth and no lumps remain. When the soup is blended, return to the pot and add herbs, salt & pepper, and milk. Warm through over medium heat. Garnish by sprinkling with a few pieces of pan-fried potato and leek. This soup keeps in a sealed container for up to a week in the refrigerator or for a couple of months in the freezer. A few simple slices and a little bit of patience result in this beautifully golden-edged side dish Prep & Cooking: 1 hour Serves: 4-6 Main Ingredients: 3-4 large carrots, tops removed 2-3 large leeks, slice and thoroughly rinsed – sand and dirt can often hide in the layers of leeks, be sure to double check that they are nice and clean 2 tsp olive oil 2 tbsp balsamic vinegar 3 cloves of garlic, crushed A few sprigs of fresh thyme (optional) Salt and pepper to taste Method: Preheat oven to 400°F. Slice carrots lengthways creating spears approximately one inch wide. Do the same with the rinsed and cleaned leeks. Aim for sliced carrots and leeks that are all around the same size. In a shallow baking dish or pie plate, combine the oil, vinegar, garlic, and salt & pepper. Toss and coat each vegetable slice in the mixture. Place the dressed vegetables on a parchment lined baking tray and pour any leftover oil and vinegar mixture over top; arranging a few sprigs of thyme in between the leeks and carrots. Bake for 30-40 minutes. Remove the vegetables from the oven; testing for doneness by cutting into a carrot. Top with additional thyme, freshly ground black pepper, or drizzle of balsamic reduction. Serve as a warm side dish to any Fall or Winter lunch or dinner. A satisfying and hearty meal or side full of warming cool-weather flavour Prep & Baking Time: 1 hour Serves: 2-4 Main Ingredients: 1 acorn squash, halved and roasted – see roasting instruction below 2 tbsp olive oil Salt and pepper to taste Filling: 1 cup cooked rice – we have used a blend of wild and brown, use what you have on hand 1 tsp olive oil 1 cup finely chopped mushrooms ½ small onion, finely chopped 1 cup chopped fresh spinach ½ cup cooked lentils 2-3 tbsp balsamic vinegar ¼ cup pecans, chopped and toasted ¼ cup dried cranberries (optional) 1 tsp dried thyme ½ tsp dried rosemary 1 tsp ground sage 1-2 cloves minced fresh garlic Salt and pepper to taste Method: Preheat oven to 375°F. Cut the acorn squash in half lengthwise and remove the stringy flesh and seeds using a metal spoon. Score the flesh; cutting ¼ - ½ inch deep depending on the thickness of the squash. You do not want to cut all the way through. Drizzle both cut sides with 1 tbsp olive oil and season with salt and pepper. Place squash, cut side up on a prepared baking sheet or in a shallow baking dish and bake for 45-50 minutes or until a knife slices through the squash flesh easily. While the squash is roasting prepare the rice, mushroom, and lentil filling. In a medium saucepan or high-sided frying pan, heat 1 tbsp oil over medium heat and sauté the onion and garlic for 3-5 minutes being careful not to burn either. Add the mushrooms, lentils, and seasonings and stir. Continue to cook for an additional few minutes until the mushrooms are cooked. Add the rice, spinach, herbs, and vinegar and stir to combine. Heat the rice mixture through and remove from the heat. In a separate dry pan, toast the pecan pieces over a low heat, watching carefully to avoid burning them. Add the nuts and cranberries to the rice mixture and stir to combine. When the squash is cooked through, remove from the oven and allow to cool a few minutes. Fill each half with a generous amount of the rice mixture and top with additional toasted nuts, herbs, and cranberries as desired. If the filling has become too cool for your liking you can pop the filled squash back into a hot oven to warm through for about 10 or so minutes. This dish is best served when warm and soon after preparing. If you are making ahead store the cooked squash and filling separately, heating both before combining to serve. Rich flavours combine for a warm and nutritious one-pan dish Prep Time: 20-30 minutes Serves: 4 as a side, 2 as a main Main Ingredients: 1 cup dry quinoa, cooked according to package directions - for a flavour boost cook the quinoa in vegetable broth 1 tablespoon avocado or olive oil 1 small onion, diced 3 cups sliced mushrooms - portobello or cremini work well 2 cups chopped fresh spinach 1 cup cooked white beans 2-3 cloves of minced garlic OR 4-5 tsp pre-minced Salt and pepper to taste 1-2 tbsp lemon juice 2-3 tsp fresh thyme or 1-1 ½ dried 1-2 tbsp nutritional yeast (optional) Method: In a large skillet or high-sided frying pan, heat the oil over medium-high heat. Add onions and mushrooms and cook for 2-3 minutes, stirring occasionally to avoid burning. Add garlic, thyme, nutritional yeast, and salt and pepper. Continue cooking until the garlic is tender and mushrooms are cooked through; approximately 1-2 minutes. Stir frequently after adding the garlic in order to avoid burning and sticking. Reduce the heat to low and add the chopped spinach to the mushroom mixture. Allow the spinach to wilt and add the lemon juice and pre-cooked quinoa to the pan. Stir to combine. Garnish with additional lemon, fresh thyme and/or nutritional yeast. Serve as a side or a main dish. Tips & Variations:
The perfect snack or side when you want a little heat! Prep & Cooking: 1 hour Serves: 3-4 as an appetizer Pairs well with: Oil-Free "Mayo" Main Ingredients: 1 large head of cauliflower cut into florets ½ cup flour – if you prefer gluten free, use a blend ½ cup unsweetened plant milk or water 1/4 cup water 1 teaspoon garlic powder ½ tsp paprika ½ tsp teaspoon salt ½ tsp pepper 2/3 cup hot sauce 1 tsp melted vegan butter or coconut oil Method: Preheat oven to 450°F and line two baking sheet with parchment paper or tin foil. In a large bowl, combine flour, plant milk, water, garlic powder, paprika, salt, and pepper. Stir the mixture to remove any lumps. Pat your cauliflower florets dry if needed, and coat each one with the batter setting them on the baking sheet as you go. The batter will be runny and it is important to shake or tap any excess batter from the cauliflower to avoid a pool of batter on the baking sheet. Do your best not to overcrowd the baking sheet. Keeping an even single layer will help the cauliflower to become nice and crispy. Bake for 25-30 minutes until the coating on the florets is browned. In a large bowl, mix together the melted vegan butter and hot sauce. Toss the florets in the hot sauce mixture to coat. Place the florets back in the oven for an additional 10-15 minutes. Allow to cool for a few minutes before serving; the inside of the “wing” can be very hot! Serve with your favourite creamy dressing as a dip. |
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