Smashed Summer Potatoes

Can you tell it was a market day? These days are some of my favourite and I’m still trying to figure out what is the best summer food.
One might guess asparagus, berries, tomatoes or corn… but then there is the humble potato. Nothing screams summer dinner to me more than every including a cob of fresh corn, green beans and early treasures like baby potatoes.

There are about five thousand varieties of potatoes and ALL of them have to start out as babies.
These small, young, thin-skinned delights have just started to be robbed from the ground and sent to market on the same day. They are waiting to be boiled up and melt in your mouth.

Super easy, crazy delicious!

 

SMASHED SUMMER POTATOES

12 – 15 Baby New Potatoes
3 Tablespoons Olive Oil (about)
1 Tablespoon Chives, finely chopped
1 Tablespoon Dill, finely chopped
Zest of 1/2 Lemon
Salt & Pepper to taste.

In a large saucepan, boil the potatoes until fork tender.
Drain and score the bottom of each potato crosswise. Place knicked side down and smash each potato with your thumb or the back of a spoon to flatten.
Heat olive oil on medium high and sauté each side for about 3 – 5 minutes or until equally golden and crisp.
Remove potatoes to serving plate, reserving the remaining oil in the pan.
Sprinkle with salt, cracked pepper, herbs and lemon zest.

Serves 4

Baked Oatmeal

The great thing about vegan cooking, especially in the time of a pandemic, is the know-how to cook with substitutes. There are chronic shortages of groceries, but not the desire to feed ourselves well.

Confined in a distancing bubble with teenagers, the need to eat is frequent – but so is boredom. When every morning has been leftover banana bread, waffles, cereal or a smoothie, I’ve been starting to get some shrugs. It’s been tough trying to please everyone in the middle of the apocalypse.

And yes, it’s only a Tuesday (I think) but I’ve got the time and we’re trying to stay healthy here so, I hit the pantry to see what was new. I got the glaze over when I mentioned oatmeal at first, but when I kept looking, I remembered the frozen fruit stockpiled for those smoothies and a fresh vitamin boost. So, to make it interesting, I realized if I could bake rice, I should do it with the oatmeal too.

I think mostly anything you have on hand could be replaced for the fruit in this.
We’ve been lucky to be part of Foodshare. It’s a great organization that not only delivers fresh fruit and veg to my doorstep every week, it also gives back to support the nutritionally vulnerable. Over the past few weeks, we’ve been surprised with a pineapple, so that was added to the frozen blueberries! You could try banana/blueberry, or raspberry with lemon zest and almonds or hazelnut – or if you have those, hazelnut and chocolate. Go crazy!

 

BAKED OATMEAL

2 Tablespoons Ground Flax Seed
1/3 Cup Almonds, chopped
2 Cups Whole Oats
1 Tablespoon Cinnamon
1 teaspoons Baking Powder
3/4 Teaspoon Salt
3 Tablespoons Coconut Oil, melted
1 1/2 Cups Milk (Any kind)
1/3 Cup Maple Syrup
2/3 Cup Pineapple, finely diced
1 Cup Blueberries
2 Tablespoons Brown, Raw or Coconut Sugar, for sprinkling

In a small bowl combine the ground flax with 1/3 Cup water and set aside.
Roughly chop the almonds and scatter flat in a 9″x9″ baking pan.
Set the oven to preheat the oven to 350ºF. Add the almonds to toast (about 5 minutes), while you prepare the rest of the ingredients.
Peel and dice the pineapple so it is about the size of a large blueberry.
In a large bowl, add the oats, cinnamon, baking powder, salt and toasted almonds.
Pour over the milk, maple syrup, coconut oil and flax mixture. Stir well to combine evenly, then add the diced pineapple and blueberries to incorporate throughout.
Add mixture to the baking pan and sprinkle with the brown sugar.
Bake for 25-30 minutes until set. Cool slightly for about 5-10 minutes.

Hot Cross Buns

Somehow in all the quarantine chaos, we managed to track down flour AND yeast!
Traditional but also comforting, these fruity, yeasty sweet rolls bring some happy to our stress baking.

It’s crazy to be “celebrating” anything really while in quarantine, but we’ve managed to do my birthday and it’ll be my daughter’s next week. These really are the times to make the best of it.

Happy Baking and good health to you all.

HOT CROSS BUNS

1 1/2 Cups (Any non-dairy) Milk
1/2 Cup Warm Water
1/2 Cup Sugar
1 teaspoon Salt
1 Tablespoon Yeast
1/4 Cup Coconut Oil, melted (or vegetable oil)
4 1/4 Cups All Purpose Flour, plus more, if necessary, for kneading
1 Tablespoons Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Ground, Black Cardamom
1 Tablespoon Crystalized Ginger, crushed (or 1/2 teaspoon ground ginger)
1 Cup Dried Blueberries
2/3 Cup Candied Orange Peel, chopped*

2 Tablespoons Apricot Jam, warmed

Orange Icing

1/4 Cup Icing Sugar
1 1/2 Tablespoons Orange Juice*

 

Cover the dried blueberries with boiling water to soften. Set aside.
Sprinkle the yeast over the warm water and let sit until it bubbles, about 5-10 minutes.
Warm the milk, checking the temperature to just lukewarm and add the yeasted water to a bowl of a stand mixer. (or a large bowl to mix by hand). Combine with the sugar and salt to dissolve.
At a low speed, mix in the melted coconut oil.
One cup at a time, add the flour, cinnamon, nutmeg and cardamom. The dough should be sticky but pliable.
Drain the blueberries and add them along with the peel.
Continue to knead, adding the remaining flour as necessary to have the dough come together and release from the sides of the bowl.
Lightly grease a large, clean bowl and transfer the dough to rest and rise until it has doubled in size, about 90 minutes.
After the first rise, cut the dough in half, and roll into an tube to cut it into 9 pieces. Repeat to get 18 total. Shape pieces into a ball and evenly place on a parchment lined baking sheet them in six rows of three. Slash a X on the top of each.
Cover and let double in size again.
Preheat the oven to 350ºF.
Bake until golden; about 20-22 minutes.
Glaze with warmed apricot jam and once cool, line the tops with orange icing.

*Make your own candied orange peel or just use zest, keeping the juice for the icing.

Maple Syrup Madeleines

Honestly, I love these little cakes so much, I named my first born after them.
It also is maple season – not that we can get out this year. But with my first born celebrating a quarantined birthday soon, I need a pantry item options to celebrate and these are fancy and fit the bill.

If you haven’t had a Madeleine, even a Starbucks version, you’re missing out. Cute, cookie-sized cakelettes are perfect for a party or just dipping in your afternoon tea.

Yes, you need the specific pan to get these little elongated seashell shapes, but they are so worth it! Borrow one if you need to, I’ll lend mine out, just so you can be sure to give them a try! (I’ll leave it on the porch.)

MAPLE MADELIENES

1/4 Cup butter (or to make it vegan, lactose free margarine), melted
1/2 Frozen banana, thawed and pushed through a sieve to puree.
1/3 Cup Soy milk
3 Tablespoons Orange Juice
1 Tablespoon Orange Zest
1 Cup All Purpose Flour, sifted
1/4 Cup cornstarch, sifted
1/4 Cup Sugar,
1/3 Cup Maple Syrup
1/4 teaspoon Salt

 

Sift dry ingredients together.
Add juice to the soy milk and let rest.
Melt butter/margarine and let cool.
Beat banana and sugar together until very smooth.
Add the soy milk and maple syrup and zest to the banana mixture and combine well.
Whisk in the melted butter then, gradually whisk in dry ingredients with the wet until combined.
Allow the batter to set for about an 1/2 hour in the fridge while you
evenly grease and lightly flour your Madeleine pan.
While the oven preheats to 375ºF, fill each shell 3/4 full with batter and let the batter rest in the pan, popping any bubbles that rise to the surface.
Bake until centers have puffed and the edges are crisp and browned; about 15 minutes.
Cool completely before drizzling over the glaze and sprinkling with maple flakes.

MAPLE GLAZE

1 Tablespoon Margarine
1/4 Cup Maple Syrup
1/2 Cup Confectioners Sugar

Melt the margarine in a medium saucepan.
Add the maple syrup and continue to heat until bubbling.
Whisk in the confectioners sugar until smooth.
Reduce heat but continue to simmer until thickened enough to coat the back of a spoon.
Remove from heat and dip, dunk or drizzle, since the glaze will begin to harden and crystallize as it cools.

Easy Oat Milk

Oat milk is a quick and delicious dairy alternative. If you’ve been in a modern day coffee shop lately, it’s one of the most popular milk alternatives for its versatility, viscosity and ability to froth in a latté. Not to mention it’s about the most sustainable choice. With a few patry staples, you can whip up this milk alternative faster than a run to the store.

OAT MILK

1 Cup Water
3 Cup Quick Organic Oats
2 Medjool Dates, pitted
1/2 teaspoon Sea Salt

 

Combine the ingredients in a blender and combine on high power until smooth.

Transfer through a fine mesh strainer or cheesecloth. Do not push or squeeze to force the liquid through. Store refrigerated in a tight lidded jar for 3 days –  or up to one week.
Shake lightly before using.

 

If you’re looking for a cookie to go with your milk, try one of these:

Greatest Grampa Cookies

Vegan Oatmeal Chocolate Chip

Molasses Cookie Whoopie Pies

 

Skillet Sautéed Brussels Sprouts

These are almost crazy how easy these are. You almost don’t need a recipe. Just a nice hot pan!

People are often pretty shocked to hear that I ever hated any kind of food. I mean, I flew to Noma just for the chance to eat dinner, yet I still have a childhood story of hating something so much, I had to sit and stare at my plate until the lights were turned off.
The battle of the mighty brussels sprout of 1986. I won.

Fast forward to being an adult and again trying to eat everything. While telling my own kids they have to try things at least three times, I had a revelation…

My friends, when you don’t boil a sprout to death, it doesn’t taste like fart!

In fact, brussels sprouts are bitter-sweet and begging for a little heat and acid. They actually make one of the best and quick side dishes around.

SKILLET SAUTÉED BRUSSELS SPROUTS

25-30 Brussels Sprouts, trimmed and thinly sliced
1 Tablespoon Olive Oil
1 teaspoon Chilli Flakes
1/2 Lemon, juiced and zested
Sea Salt and Pepper, to taste
Trim the bottoms and thinly slice the brussels sprouts – either a knife is fine, but a mandoline makes it quick.
Heat your cast iron pan over medium-high heat and add the of olive oil.
Add your sprouts and don’t stir them right away.  You want a few well browned bits.
Take this time to grab a lemon and zest it over, along with the chilli flakes, salt and pepper. Now stir. There will be some nice charred brown bits and steamed goodness in there. Add juice of 1/2 of the lemon and stir again. They should be about done now. Taste for seasoning and serve.

Feeds 4-6 people as a side.