strawberry rhubarb ginger jam

the summer has officially arrived and ontario that means sunshine, obscenely hot weather… and farmer’s markets and fresh local strawberries! i am also a huge fan of canning anything possible (apple chutney is one of my faves and i will share that recipe in the fall when the apples are in season)

so inspired by the sweet little berries, i headed to the local farmer’s market to load up on some great local produce. my intention was to make just a strawberry jam, but i was drawn to a few bunches of early rhubarb.

INGREDIENTS
1 c crushed, hulled strawberries (2 cups whole)
1 1/4 c chopped rhubarb
3 cm fresh ginger root, grated
57 g fruit pectin crystals
2 c granulated sugar

EQUIPMENT
canning pot (large enough to fit your jars, rings and snap lids)
3 125mL jars
3 250mL jars
6 rings
6 snap lids
tongs
2 clean tea towels
dutch oven or large saucepan
metal canning funnel

METHOD

in canning pot, bring water to a rolling boil. add jars, rings and lids and boil for 15 minutes to sterilize. remove from water and place on a clean tea towel to fill. be careful not to touch the rim or inside of the jars, to keep them sterile.

in a medium-sized dutch oven, add strawberries and crush with a fork. add the rhubarb & ginger and turn the burner to medium. add sugar and pectin to the fruit and bring the mixture to a high rolling boil. boil hard for 2 minutes, stirring constantly. remove from heat and let cool slightly.

using the sterilized funnel, fill the jars, leaving 75mm-1cm space at the top. dip a clean cloth into the hot water and wipe each rim before covering with snap lids. add the rings and tighten with fingers. add the jars back to the boiling water in the canning pot and process for 5 minutes. remove and leave to seal, untouched, for 24 hours. the seals should be concave, if not make sure you pop the unsealed jars into the fridge to store.

this jam has a bit of zip from the ginger, and is quite sweet. i plan to have a wee bit with soy yogurt for dessert tonight!

 

 

golden gnocchi with salsa fresca

before last week, i had never attempted to make my own gnocchi. it’s just so easy to buy it and not have to worry about all the fuss. however, i was looking for a new challenge – and these petite potato dumplings seemed like something i could handle (unlike the vegan gyoza i tried earlier in the week, tasty but ugly). the gnocchi turned out so well that i had to share the recipe (which i created based on several vegan & non-vegan recipes i have in my arsenal).

for the pasta…

INGREDIENTS

500g potatoes, peeled and boiled until very tender
3/4 c all-purpose or plain flour
1 tsp sea salt
fresh ground pepper to taste

METHOD (prep)

first, peel and boil your potatoes until very tender. like nearly falling apart tender. drain and transfer to a bowl to cool. once cool, mash with a fork and season with sea salt and fresh ground pepper.

add the flour to your potatoes 1/4 c at a time and incorporate thoroughly. once the dough starts to hold together, transfer to a lightly floured worktop and knead until it becomes smooth and pliable, but not rubbery. (5ish minutes was enough for mine) (note: you may need to add more flour depending on your potatoes’ starchiness)

divide the dough into 4 parts. roll each into a log, approximately 2cm in diameter. cut into bite-size pieces and mark with a fork.

according to all the recipes i found, the gnocchi cook much better if you freeze them first. so, i lined a baking tray with parchment and popped them into the freezer for a few hours before dinner.

METHOD (cooking)

first, cook the gnocchi in boiling water. you will know when they’re done when they rise to the surface. drain.

second, place 1/2 tbsp oil in a large skillet over medium heat. fry the gnocchi until they become golden (hence the name!) and serve with salsa fresca.

for the sauce…

INGREDIENTS

1 clove roasted garlic, minced
6 cocktail-sized tomatoes, diced
2 spring onions, sliced
1 tbsp olive oil
salt and pepper to taste

METHOD

combine all ingredients in a skillet over medium heat. cook until tomatoes begin to break apart and onions soften. serve over gnocchi.

i will definitely be making this recipe again. hope you enjoy it!

mushroom tourtière

we had a chilly weekend around here – which means that it has the rain has been pouring down for the past few days. i know the rain will lead to delicious veggies in the coming months, but in the mean time, what are we supposed to eat? well, i hope this recipe may serve as an inspiration for some appetizing sunday roasts or mid-week treats.

this mushroom tourtière is really a cross between a traditional french-canadian tourtière and a mushroom wellington. i usually make this for my new years day option (the fam has a traditional hogmanay steak pie). i use traditional tourtière seasoning, but prefer puff pastry to the usual short-crust pastry.

INGREDIENTS

PASTRY
1 397g pkg tenderflake puff pastry (note: the ingredients state that this may include milk products, which as an accidental vegan, i deem fine – though, you may want to find another brand in your local specialty shop if you’re fussed about it)

(note #2: i’m a puff pastry lazy bones, so you could always try to make your own puff or shortcrust!)

FILLING
4-5 c chopped mushrooms (use your faves, i’m partial to cremini or brown mushrooms)
2 tbsp panko breadcrumbs
1 large onion, minced
2 cloves garlic, minced
salt and pepper to taste
1 tsp savoury, fresh or dried
pinch ground cloves
pinch ground nutmeg

METHOD

preheat oven to 425°F.

roll out the pastry to a 9″x7″ rectangle. you can either make a simple roll, or a lattice with the pastry.

for the filling, heat a large skillet over medium heat and add 1/2 tbsp of oil to heat. sauté the onions & garlic until translucent and add the mushrooms and cook until almost all liquid has cooked off. remove from heat and add breadcrumbs and seasoning.

spoon the filling into the centre of the pastry and roll pastry together. (use a little soy milk to seal the pastry)

bake for 25-30 minutes, or until the pastry has become golden and puffed up.

serve with your fave roasted veggies and a ‘cream’ sauce or veg gravy.

mac & cheeze (and apologies)

first, i’ll start with an apology. i have been severely neglecting my online home and i’m sorry to anyone who has been kind enough to follow along with my blog!

second, in honour of mother’s day i wanted to post one of my mum’s fave dishes, veganized. my mum grew up in a 1950s household and as a result, she (and me by proxy) is a big fan of anything made in a casserole dish. this vegan mac & cheeze is tangy and super flavourful – and a go-to on days when we don’t feel like making an elaborate meal!

serves: 4-6

INGREDIENTS

for the cheeze sauce
1 heap tbsp flour + 1 heap tbsp vegan margarine (to make a roux)
4 c plain non-dairy milk (soy works best), + more if the sauce becomes too thick
1 c nutritional yeast
1 1/2 tbsp dijon mustard
1/2 tsp granulated garlic powder
salt & pepper to taste

for the casserole
4 c uncooked whole wheat pasta, cooked al dente (i used fusilli)
2 c diced tomatoes, fresh or canned
1 medium onion, diced (sauté in tsp of olive oil)
1/2 c panko breadcrumbs
1 c daiya vegan cheddar-style cheese

METHOD

first, cook the pasta. it’s important that it is al dente or just under-cooked, as it will absorb some of the sauce and juice from the tomatoes.

while the pasta is cooking, lightly sauté the onions until brown and sweet. you can also assemble the sauce while the onions and pasta cook.

THE SAUCE
in a medium saucepan over medium-high heat, add the vegan margarine until it liquifies and begins to bubble. add the flour and whisk the two together. brown in the pan for 1-2 minutes, to cook the flour a little. slowly add the non-dairy milk, whisking the entire time. the sauce will not look thick enough to begin with, but will thicken quickly (about 4 minutes). when the sauce has thickened, add the remaining ingredients and whisk together. the yeast will cause the sauce to thicken a little more, so if it is too solid (it should be easy to pour) add a bit more non-dairy milk until it is the right consistency.

preheat your oven to 400°F.

ASSEMBLY
place the pasta, tomatoes, onion and sauce in a large casserole dish. make sure it is spread in an even layer and then sprinkle the top with 1/4 c panko. cover the top with your favourite non-dairy cheese (i LOVE daiya!) and then add the remaining panko. you might want to spray a little oil over the top to encourage your cheese to brown.

bake for 20-30 minutes, or until the dish is completely warmed through and the non-dairy cheese has melted.

serve with a side salad, or more mac & cheeze, whichever you prefer ;o).

open-faced breakfast sandwich

i love a good hot breakfast. it’s the one meal that i think is difficult to veganize, only because a traditional breakfast, or brunch for that matter, has a majorly heavy focus on eggs. but i think i’ve been able to satiate all of the brunch-y requirements with this creation – sweet and savoury, warm, something with a little crunch. it’s quick to throw together, filling, healthful and delicious – what more could you want? 🙂

inspired by something i had at giraffe in the uk, i give you…

pan roasted tomatoes & kale, with hummus on toasted 12 grain rye

Serves: 1

INGREDIENTS

1 handful kale, washed and cut into bit-sized pieces
6-10 grape or cherry tomatoes, halved
1 tbsp sunflower seeds
50g hummus (i used garden fresh naturals – original 100 cal snack pack – btw these are super yummy!!)
1 tbsp olive oil
1 tbsp honey or agave
2 thick slices multigrain bread, toasted
pinch of salt & pepper

METHOD

add oil to a small skillet and heat to medium. add the kale and tomatoes at the same time and stir to begin cooking. the tomatoes will begin to soften and the kale will begin to wilt after about 1 minute.

add the remaining ingredients and stir consistently for the next 5 minutes, or until kale has wilted and tomatoes start to brown. remove from heat and let stand for 1-2 minutes (the tomato juice, oil and honey will thicken just a little to make a great sauce). toast your bread and spread hummus in an even layer over one side of each slice. top with kale & tomatoes and eat while warm!

 

 

 

roasted garlic & lemon pasta with spring veg

this is one of my favourite easy pasta sauces. i made it for easter dinner with the family. i really wanted to make something fresh and bright, instead of a heavy roast dinner.

INGREDIENTS

SAUCE
3 cloves roasted garlic, minced
1/3 c lemon juice
4 tbsp olive oil
2 tsp agave nectar
1 tsp dijon mustard
salt & peper to taste

VEG & PASTA
selection of fresh spring veg (i used: asparagus, snap peas and spring onions)
1/2 lb spelt linguini, cooked al dente & drained
1/4 c toasted sunflower seeds

METHOD

place fresh veg in a steamer, and steam until tender crisp (about 7 minutes). cook pasta while you steam the veg.

place the ingredients for the sauce in a mason jar. replace lid and shake until oil and lemon juice emulsify. pour over warm pasta. toss together in a pot over low heat. add veggies and sunflower seeds, toss together. serve warm on it’s own or with your favourite vegan protein. i served this with sesame & chia crusted tofu and honey-glazed carrots. (recipes to come soon!)

sauce recipe adapted from: Burton, Dreena. “Lemon Garlic Pasta.” eat, drink & be vegan. Vancouver: Arsenal Pulp Press, 2007. 130. Print.

 

 

simnel cake

a simnel cake is a traditional fruit cake made for easter in britain and ireland. i made a non-vegan version in my days as a local museum interpreter, but have always wanted to make an updated, vegan version of my own.

the traditional version of this cake calls for currants and mixed peel. in my version, i opted for dried cranberries and candied citrus. it also calls for marzipan (almond) paste, which you can make yourself or find at your local bulk or baking supply store. the 11 marzipan balls atop the cake are said to represent the ‘true disciples of jesus’. personally, i just think they’re tasty, and that’s why i include them.

INGREDIENTS

1 lemon (zest & juice)
1 apple, grated
125g sunflower oil
150g brown sugar
75ml non-dairy milk or water
1/2 tsp nutmeg
1/2 tsp cinnamon
1 egg-replacer (1 tbsp flax meal + 3 tbsp warm water)
1 tsp baking powder
1/2 tsp baking soda
175g all-purpose flour
200g dried cranberries
100g candied citrus peel
3 tbsp apricot jam
460g marzipan paste

METHOD

mix together grated apple, sugar and oil. beat vigorously by hand or with a mixer.

add non-dairy milk, nutmeg, cinnamon, egg-replacer, baking powder & soda and beat together.

mix in flour, cranberries, citrus, 1/2 lemon juice and zest.

pour half the mixture into a greased and lined 8″ spring form cake tin. take 1/2 of the marzipan and roll it into a 7″ circle and place it on top of the cake batter. spread the remaining batter on top of the marzipan layer. bake for 1 3/4 hrs or until skewer inserted in centre comes out clean.

let cake cool completely.

run knife around the pan and remove the cake. spread a thin layer of apricot jam on top of the cake.

make 11 marble-sized balls with the some of the remaining marzipan. with the remainder, roll out a 9″ circle, using the bottom of the spring form as a guide.

place the circle on top of the apricot jam. Use a glaze (1 tbsp jam + 1 tsp water) to secure the balls evenly around the perimeter of the cake. sprinkle the remaining lemon zest on top of the marzipan layer.

this cake goes excellently with a nice, big cuppa!

chili sin carne

it’s mid-march and the weather in southern ontario still thinks it’s the middle of winter…and since it’s snowing once again, i thought i’d post a warm and toasty recipe – chili sin carne (chili without meat).

INGREDIENTS

2 large cans diced tomatoes
1 can red kidney beans
1 can chickpeas
1 can 6-bean blend
1 red pepper, roughly chopped
1 medium onion, roughly chopped
1 large clove garlic, minced
2 very small thai chilies, finely minced (use jalapeño for a milder heat)
1/4 c textured vegetable protein + 1/4 c hot water
3/4 c frozen sweetcorn
3 tbsp apple cider vinegar (lime juice would also work well)
2 tbsp brown sugar
4 tbsp chili powder
1 1/2 tbsp cocoa powder
salt and pepper to taste
1 tbsp olive oil

METHOD

place a large crock pot over a medium-high hob and add the oil. saute the onions and garlic until the onions are translucent and the mixture starts to brown. add the chilies and the chopped red pepper. saute until the red pepper starts to soften. turn the heat down to medium and add the tomatoes, beans and corn. bring to a low simmer and add the remaining ingredients. stir to incorporate fully and turn the hob down to low. cover and let simmer for 20-25 minutes. serve with toast or rice.

hope this warms you up!

maple & rosemary shortbread

i made these biscuits back before christmas, and let me tell you, they were melt-in-your-mouth delicious. so please check out my rendition of a traditional shortbread.

makes approximately 24 cookies

INGREDIENTS

1/2 c vegetable shortening
1/3 c vegan margarine
1 c icing sugar
1/8 c maple essence
1/2 tsp vanilla essence
1 1/2 tbsp rosemary (fresh), finely chopped
2 c all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
2 tbsp corn flour or tapioca flour
optional: 1/4 maple syrup
1/4 c demerara sugar + 1 tsp maple essence
METHOD

in a sandwich zipper bag, combine the demerara sugar & 1 tsp maple essence. shake until all the essence has been absorbed. spread the sugar on a piece of wax paper and let dry while you make the dough.

in a large bowl, cream together shortening and margarine using a hand mixer. add the icing sugar and mix until smooth. add the maple & vanilla essence and rosemary and beat for an additional 30 seconds. set aside.

in a medium bowl, sift together flour, baking soda & powder, cornstarch and salt. add 1/4 of the mixture to the wet ingredients and beat together until thoroughly incorporated. repeat until all of the dry ingredients have been incorporated and a dough ball forms. if you find the dough to be dry, add a little bit of maple syrup to moisten. it should form a soft dough.

divide the dough into 2 portions.

on a sheet of wax paper, spread an even layer of half the maple flavoured demerara sugar. place half the dough on the sheet of paper and form into a log. roll the log in the sugar to thoroughly coat the outside and then wrap in paper and twist each end. place in the fridge for 1 hour or until dough becomes firm. repeat with other portion of dough.

preheat oven to 350°F. prepare 2 cookie sheets with parchment paper.

remove from fridge and use a warm, sharp knife to cut into biscuits. place the cookies about 2 inches apart on the cookie sheets and bake for 10-12 minutes or until golden brown.

try not to eat too many!

recipe adapted from Moskowitz, Isa Chandra. Vegan Cookies Invade Your Cookie Jar. Cambridge: Da Capo Press, 2009. Print. (Key Lime Shortbread/Roll-And-Cut Sugar Cookies)

fire roasted red pepper pilaf

i don’t normally eat much rice. firstly, because i have a mild allergy to it. second, because i just find other grains (barley, quinoa, bulgur) more delicious. last night, i felt like something a little different and spotted some lovely brown and wild rice in the pantry. i also had a fire roasted red pepper left over from sunday, so here’s the creation i came up with.

serves: 4

INGREDIENTS

1 c uncooked brown & wild rice
2 1/12 c vegetable stock
1 fire roasted red pepper, peeled, deseeded & cubed
1/4 c sun-dried tomatoes, chopped
5-6 large leaves basil, chopped
1/4 c toasted sunflower seeds
1/2 small onion, diced
1 large clove garlic, minced
2 tbsp olive oil
salt and pepper to taste

METHOD

over a high hob, bring the veg stock to a boil and add the uncooked rice. cook over medium-low until the rice has absorbed all of the liquid. about 20 minutes.

while the rice is cooking, prepare the other ingredients. place a skillet over a medium hob and add 1 tbsp of the oil. add the onions and sauté until translucent. add the garlic and cook until it begins to brown. add the sunflower seeds and toast lightly with the onions & garlic. about 2 minutes. remove from the pan and set aside.

place hot, cooked rice into a medium bowl and combine all ingredients.

serve warm. i also quickly sautéed some cubed tofu for a bit of extra protein. i think it would also be really good with beans or other nuts, maybe cashews.