Category: vegetables

Savoury Pancakes II, Leek Pancakes with Mushroom Sauce

Mm, they were so good last time I had to try another version of these.  This time they’ve got leeks in them, and they are topped with a creamy vegan (or not) mushroom sauce.  Brunch, dinner, an appie – these are good anytime!

What you need:

4 eggs, separated

1 cup flour

1 & 1/3 cups cottage cheese

salt and pepper

1 leek, sliced

butter for frying

grated parmesan for serving (optional)

For the mushroom sauce:

2 shallots, finely diced

2 cloves garlic, finely diced

10-12 button mushrooms (or any others of you’ve got some fancier ones)

a few leaves of fresh sage, chopped (a little thyme would work well as a substitution)

2 tablespoons butter plus some for cooking the shallots and mushrooms

2 tablespoons flour

1/2-3/4 cup soy milk (or regular)

1/3-1/2 cups white wine

2-3 tablespoons cream cheese/ soy cream cheese (optional)

salt and pepper

What you do:

1.  To begin the mushroom sauce, heat a frying pan, add a little butter and cook the shallots for a minutes.  Then add the garlic and mushrooms and fry until the mushrooms are cooked through.  Set aside.

2.  Heat the butter, then add the 2 tablespoons of flour.  Cook for a minute or two, then gradually add the soy milk (or regular milk), stirring each time you’ve added a little, making sure it doesn’t get lumpy.  Before it gets too runny begin adding the wine, a little at a time.

3.  Add the mushroom and shallot mixture to the cream sauce, then add salt and quite a bit of pepper to taste, along with the sage.  Set this aside, reheating just before serving.

4. To begin making the pancakes,  heat a frying pan and add a little butter, then the leeks, and cook for a few minutes.  Remove from the heat and allow the leeks to cool a little.

5.  Beat the egg whites until they are very fluffy and a peak forms when you take the beater out.

6.  Mix the egg yolks into the flour, salt and pepper.  Fold the egg whites into this yolk mixture, then add the leeks, stirring until it is just combined.

7.  Heat a frying pan to medium high.  I made small pancakes so they wouldn’t break apart easily.  Try making one first to see how long they take to cook and to make sure your pan is the right temperature.  When one side has browned nicely it’s time to flip it, then the other side needs about a minute.

8.  I like to serve them as soon as they come off the pan and eat them while they’re hot.  Top with the mushroom sauce and a little grated parmesan.

Spicy Garlicky Green Beans

These beans are a super easy little side dish.  Depending on the amount of spice you like, add more or less of the crumbled hot pepper.

What you need:

green beans

2-3 garlic cloves, sliced

olive oil

dried hot chili pepper

salt to taste

What you do:

1.  Heat a frying pan to medium high and add a little olive oil.

2.  Add the beans and garlic and cook for a few minutes, stirring from time to time.  Crumble the dried pepper and throw it in.   Add a little water and put a lid on it for a minute or so, or until the beans are slightly softened.

3.  Add a little salt to taste, and you’re ready to go!

Savoury Pancakes I – Red Onion and Broccoli

My friend Jen got me thinking about this dinner pancake thing. It’s an all-in-one type of meal, good for dinner, lunch or brunch. Because of the beaten egg whites they are quite light, almost like a pan-fried souffle, and your veggies are built right in. I served them with slices of avocado on top, but plain yogurt or some fried mushrooms would make great toppings too!

What you need:

6 eggs, separated

1 cup flour

1 & 1/2 cups cottage cheese

1 tablespoon olive oil

salt and pepper

1 head of broccoli, separated into small florets

1/2 red onion, diced

What you do:

1.  Cook the onion in a little olive oil until slightly browned.

2.  Beat the egg whites until they are very fluffy and a peak forms when you take the beater out.

3.  Mix the egg yolks and cottage cheese into the flour, salt and pepper.  Fold the egg whites into this yolk mixture, then add the onions and broccoli, stirring until it is just combined. I made the mistake once of stirring too much, and they got a bit tough and weren’t very fluffy.

4.  Heat a frying pan to medium high.  I made small pancakes so they wouldn’t break apart easily.  Try making one first to see how long they take to cook and to make sure your pan is the right temperature.  When one side has browned nicely it’s time to flip it, then the other side needs about a minute.

5.  Top with something savoury and eat them while they’re hot!

Roast potatoes in Duck Fat

I try to make my recipes accessible, using ingredients that people are likely to have on hand.  For this one, though, you’d need to have some duck fat on hand.  Sure you can use a substitution, but then you can’ t make the best roast potatoes you’ve ever had!

What you need:

4 baking potatoes

2 tablespoons duck fat

salt and pepper

fresh rosemary

What you do:

1.  Scrub the potatoes and cut into rounds about 1.5 cm thick and place in a bowl.

2.  Heat up the duck fat and coat the potatoes with it.  Place them on a baking sheet, then sprinkle generously with salt.  Chop a little rosemary up and sprinkle it on top.

3.  Bake for about an hour at 300F.  After about the first 25 minutes flip them over and continue baking.

4.  When they are very brown on both sides they are ready, just crack some pepper on top and you’re set to have the best potatoes EVER!

Cajun Quinoa-Stuffed Peppers

These stuffed peppers are so colourful and tasty – enough to impress guests, or just a beautiful meal for yourself.  It’s not too tough to make, and it’s all good for you, even vegetarian!  You just cook up some veggies and mix them with quinoa, beans and spices, stuff it into the peppers and bake.  The pecans on the top of the finished product give it that something extra special.

I love that it’s a meal all on its own, but you can add any side dish you like.

What you need:

3/4 cup quinoa

4-5 peppers, multi-coloured if possible

1 onion, diced

1 tablespoon butter or olive oil

3/4 -1 cup chopped mushrooms

2 cloves garlic, diced

1/4 cup white wine (optional)

3 teaspoons cajun spice mix

1 can corn, drained

1 can black beans, rinsed

1/2 cup chopped cilantro

1/4 cup cajun pecans

What you do:

1.  Rinse the quinoa, then bring to a boil in 1 & 1/4 cups water.  Cook for 15 minutes, then let rest for 10 minutes.

2. Cook the onion in butter or olive oil until slightly browned, then add mushrooms and garlic and cook until the mushrooms are done.  Add wine, if you want, and cook until it is evaporated.

3.  Add cajun spice mix and stir, then add the corn, beans and cilantro, and stir until it’s all mixed evenly.

4. Cut the tops off the peppers and empty them of their seeds and membrane.

5.  Fill the peppers with the quinoa mix, then pop them in a 350F oven for about 30 minutes.

6. Top with the chopped pecans and serve them up!

Pepita Pesto on Spaghetti Squash

I told a friend that I’d make a green meal for St. Patrick’s Day.  I wanted to use natural greens (no food colouring), so here’s what I came up with – green pepitas, or pumpkin seeds, in basil pesto.  I chose spaghetti squash because it’s nice and light.

What you need:

1 spaghetti squash

1/4 cup  toasted pepitas (otherwise known as pumpkin seeds)

3/4 – 1 cup basil

1/2 clove of garlic

1/4 cup freshly grated parmesan (I use lactose-free l’Ancetre brand)

olive oil

salt

pepper

What you do:

1.  Cut the spaghetti squash in half and bake for 30-40 minutes on 400F, or until you can remove the squash easily with a fork in stringy strands.

2.  Toast the pepitas lightly.

3. Place the pepitas in the food processor and grind well.

4.  Add basil, garlic, salt and a bit of pepper to the pepitas and add as much olive oil  as you need to make it smooth.  Then add the parmesan and give it one last whirl.

5.  Remove the squash from its shell with a fork.  Top with pesto.

I’m serving it with peas, but that’s just to add more green for St. Paddy’s Day!

Asparagus with Lemon and Parmesan

This one is so easy – just snap the woody ends off the asparagus, and steam them for a minute or two.  Plate them, squeeze a little fresh lemon juice on top, grate a little parmesan on, and a little salt.  Done – tasty, easy, delicious.

Maple Butternut Squash Soup

The sun came out today and reminded me that I only have a little more time to make winter soups!  So here is a squash soup I’ve been meaning to post for a long time, one that I’ve been making for years.  The baked cauliflower topping, however, is a new addition, and I’m going to make it like this again.

I know that the sticker on your squash probably tells you that the easiest way to cook it is in the microwave.  This may be true, however, I find oven-baking it makes it taste sweeter, and it’s also more satisfying.  Also, you can cook the cauliflower while the squash is baking.

What you need:

1 medium-sized butternut squash

2 tablespoons butter (or olive oil)

2 stalks celery

1/2 large sweet onion (I cry less over sweet onions – you can use a regular one if you wish)

1 red or yellow sweet pepper

1/4 cup white wine (I used riesling)

1/4 teaspoon dry tarragon leaves, crumbled (1/2 teaspoon fresh)

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

3-4 cups chicken stock or vegetable stock

maple syrup to taste

salt to taste, unless your stock already has salt in it

1/4 cup dry sherry – optional but amazing!

1 cauliflower, an optional topping

What you do:

1.  Cut the squash in half, de-seed and lay on a baking sheet.  Bake at 400F for about 30 minutes or until it pierces easily with a knife.  At the same time you can cut the cauliflower into florets and bake for the same amount of time, until browned.

2.  Cook the onion, celery and pepper in butter for several minutes.  Add the spices, then the wine, and cook for a few more minutes.  Add half of the stock and cook for 10-15 minutes, until the vegetables are soft.

3.  When the squash is cooked, allow it to cool enough to be handled.  Puree it, along with a cup of the stock, then add it to the vegetables.

4.  Heat the soup through, then add the maple syrup, sherry, and salt to taste.

5.  Top with chopped roasted cauliflower to serve.

Oven-baked Onion Rings

I’ve been trying for a while to find the right way to do this.  I tried one recipe that had cornmeal, and they were awful and cardboardy.  And a lot of the recipes I googled were coated in potato chips – pretty much defeating the purpose of oven-baking.  I wanted them to be delicious AND healthy – too much to ask?  Apparently not!

I just did what I usually do with breaded foods, but I added some yogurt to the egg coating to make them a little more tender.  And yum, it worked!  And it’s easy!

What you need:

1 egg

2 tablespoons plain yogurt

1/3 cup breadcrumbs

salt and pepper

1 sweet or red onion

What you do:

1.  Crack the egg into a bowl and add the yogurt.  Mix well with a fork.

2.  Put the breadcrumbs in a bowl with some salt and pepper.

3.  Cut the onion into thick rings, about 2cm wide.

4.  Dip each ring into the egg mixture, then coat thoroughly with the breadcrumb mixture.

5.  Place the breaded rings on a baking sheet and bake for 15 minutes at 400F.  Flip the rings over and bake for another 10-15 minutes.  They are done when they are quite browned.

Serve with a yogurt dip.  I like to add a bit of dill, salt and pepper to some plain yogurt.  Adding some curry powder to the plain yogurt is nice too.

Garlic Pea Shoots

Here’s another attempt to recreate a dish I tried and loved, this one from Legendary Noodle on Main Street in Vancouver.  So quick and easy, so addictively good.

If you’re in Vancouver, you can find pea shoots at East West Market on Main at King Edward St.

What you need:

pea shoots

sesame oil

3 cloves garlic, sliced

soy sauce

water

What you do:

1.  Heat a frying pan on medium heat and pour in a teaspoon or so of sesame oil.

2.  When the oil is hot, add the garlic and then the pea shoots to the pan.

3. Add a tablespoon or so of soy sauce and toss the shoots a little.

4.  Add a tablespoon or two of water, then cover the pan and let it cook for about a minute.

Done!  Ready to eat!