Rhubarb Compote


It’s springtime, and even though I might have a bad back, I’m a die-hard gardener.
Some of the most simple and rewarding treasures of a garden are the ones taken for granted. Possibly because they are so easy to grow they are often over-stepped. Take rhubarb, it’s one of the first things up and it doesn’t need any tinkering, thank goodness it’s so big and bright I get a red reminder to pick some and make something like this for breakfast. Although, I’m sure if you have leftovers, rhubarb is one of those great flavours that can pair really from sweet to savoury. Give it a try. Today I did with breakfast!

RHUBARB COMPOTE

2 Cups Chopped Rhubarb Stalks
1 Cup Sugar
1/2 Cup Water
4-5 Cardamom Pods
Small 1/2″ nub of Ginger, peeled and minced
Juice and Peel of one Tangelo (of course you could use an orange)
Pinch of salt

Add rhubarb, sugar, water and cardamom pods to a medium sized saucepan and bring it to a simmer.
Scrub your tangelo, then using a vegetable peeler, remove the outmost peel, leaving the bitter pith.
Add the juice, peel and a pinch of salt to the rhubarb and return it to a boil.
Reduce it to a rolling simmer and cook for about 10 minutes until the rhubarb is tender, but not mushy and the liquid has reduced and thickened.
Set aside to cool then remove the cardamom pods, and the peels, if desired.

Pancake Day!!!


Is this an *official* Hoilday yet? If anyone’s counting, it should be judging by the celebrations around this house.

There were stuffed crêpes for breakfast, multigrain blueberry pancakes for lunch and our favourite, savoury pancakes will be headlining dinner. Packed with wild rice, mushrooms and leeks, the pancakes are hardly lacking in flavour. With a few extra mushrooms saved to the side, you’ll never miss your syrup for this quick and savoury (Holiday) dinner.


SAVOURY PANCAKES

1 Leek, white & light parts only, diced & divided
2 Cups Sliced Crimini Mushrooms, divided
2/3 Cups All Purpose Flour
1/3 Cup Whole Wheat Flour
1 Tablespoon Baking Powder
1/4 teaspoon Salt
1 Cup Unsweetened Soy Milk
1/3 Cup Cooked Wild Rice
2 Tablespoons Safflower Oil, plus more for frying

Finely dice the leeks and slice the mushrooms.
In a lightly oiled,  large frying pan, sauté the mushrooms until soft and golden.
Remove mushrooms from the pan and reserve.
Add the leeks to sauté until softened.
Roughly chop 1/2 cup of the mushrooms then add to the leeks.
In a large bowl, combine the flours, baking powder and salt. To it, add the wild rice and 1/3 of a cup of the mushroom leek mixture stirring to coat with the flour.
Add the milk and oil just mixing until everything is just wet and combined.
In a clean, hot frying pan, add a small amount of oil.
Drop heaping tablespoonfuls of the pancake mixture into the frying pan and cook over a medium-high heat.
Once the edges are firm and golden and the batter starts to bubble, flip each pancake to cook the other side until golden.
Serve hot with a spoonful of the remaining mushrooms and leek mixture.

Quinoa & Mixed Grain Breakfast


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There’s a way to make oatmeal “healthier”?
It took me a couple of days, but I realized that the rice cooker makes more than, well, rice.

With the cold weather just about everyone’s been having lately, there’s been a lot of oatmeal filling the bowls around here. Since it’s the weekend, to keep things a little different, I tried a combination of quinoa and mixed grains like; cracked rye, flax and Irish oats. Fancied up with maple caramelized banana and it almost made for a showy brunch option instead of a detox meal.

MIXED GRAIN PORRIDGE WITH CARAMELIZED BANANAS

1/2 Cup Red Quinoa, very well rinsed
1/4 Cup Irish Oats, Steel Cut
1/4 Cup Cracked Rye
3 Tablespoons Flax Seed
2 1/3 Cups Water
Pinch Salt

2 Bananas
1/4 Cup Maple Syrup

Rinse the quinoa well and add it along with the other grains to your rice cooker or a large saucepan.
Add the water and the pinch of salt. For the rice cooker, follow the manufacturers directions (which is turn it on) and for the stovetop version, heat to a boil then reduce to a simmer over a low heat.
Stir, then cover until the water has been absorbed and the grains are tender; about 15 minutes. Stir to fluff when done.
Meanwhile, slice the bananas about 1/4″ thick on the diagonal and heat along with the maple syrup in a frying pan, over a medium-high heat.
Maple syrup will reduce and thicken. Flip bananas to cook and coat with the syrup on both sides.

Serve bananas over the prepared porridge with a splash of soy milk.

Best Vegan Visitor Recipes of 2008


ytd2008

JANUARY

The citrus obsessed that I am decided away with diets and and that pink grapefruits were way underused:
Red Grapefruit Curd Filled Donuts

Every winter likes the cold and every winter I battle it with something extra warm:
Creamless Potato Leek Soup


FEBRUARY

This Chili continued to warm + what would the Superbowl be without it’s tailgate chili?
Superbowl of Chili

And this was just goood:
Cape Gooseberry & Raspberry Clafouti


MARCH

Daring Baker’s sent me the perfect gift. Dorie Greenspan’s recipe for my own birthday cake:
Perfect Party Cake

A March break get-away might have almost gotten me trapped by a snowstorm, but it was Montréal. I was hardly complaining:
Maple Madeleines


APRIL

It’s my daughter’s birthday in April and it just wouldn’t be tradition if she didn’t get her “Favourite Things Dinner”.  She’s six, I’ll give you one guess what her favourite thing is to eat:
Cheeseless Macaroni n’ Cheese

Spring and weeds. If you can’t beat ’em, EAT them:
Warm New Potato & Dandelion Salad

After breaking out the BBQ for the first grill of the season, I discovered one of the best soups ever with the leftovers:
Cedar Smoked Asparagus Soup


MAY

A peanut butter cookie bomb became one of my favourite desserts:
Peanut Butter Caramel Tarts

Mother’s Day brunch wouldn’t be complete without cake. And what better one than this coffee cake developed from my Nana’s own recipe box:
Also Goes Great With Tea Coffee Cake

JUNE

Squeaking it in for the last of the school year. I couldn’t resist buying more snacks for lunches, so I replicated them instead (even though I was made fun of for it):
Chewy Nut-Free Granola Bars

Getting sick of watching countless sandwich crusts go to waste, I came up with a solution. I saved the crusts and made bread pudding. Waste Not:
Chocolate Cherry Bread Pudding
JULY

Summer’s in full swing with heat beaters and last minute evening parties. I took full advantage of the garden’s offerings with these easy recipes:
Rose Infused Strawberry Sorbet
Scape Salsa Verde Potato Salad
AUGUST

This was time consuming, but boy it was good:
Summer Pea Ravioli

The cherries were awesome this year, sweet and almost never ending. When I *almost* became tired of spitting pits, I decided I could finally bake with cherries more instead:
Cherry Streusel Muffins
SEPTEMBER

One of my favourite times of year. You know it, when there are too many tomatoes to eat at once. Never a fan of it as a kid, still I tried my own swing at it and will forever be changing my tune about tomato soup:
Heirloom Tomato Soup

Tree-fruit season YAY:
Gingered Peach Shortbread Bars
OCTOBER
Have I not yet mentioned how much I like autumn and the tree fruit? This was so easy, especially when tearing through a freshly picked bag of apples before our vacation:
Apple Upside-down Cake

Super good, super easy and quick autumn-y gnocchi with one of my most favourite flavour combinations:
Gnocchi with Butternut Squash & Spinach
NOVEMBER

Move over Charlie Brown, I’m the pumpkin patch junky. Never fails, ever November I find myself with, well, enough pumpkins to last me until next Halloween. This year I FINALLY made this:
Maple Pumpkin Butter

Everyone needs a quick go-to recipe to use up those browning bananas, and this one is it for us:
Ultra-Quick Banana Bread
DECEMBER

I took a scoop of that long over due pumpkin butter and added it to my favourite brownie batter. Why didn’t I think of this sooner?:
Pumpkin Swirl Brownies
Honestly one of the best gingerbread men I’ve ever bitten the head off of:
Classic Gingerbread Cookies

Wow. What a year! Wishing you and yours the happiest 2009!

Maple Pumpkin Butter


I was a little hesitant on making this. I didn’t think I’d know what to do with it honestly. When one of my many pumpkins started going (and I’d found that I’d already made my repitoire of pumpkin goodies) I figured it was time.
Tasting along the way, this sugar-free variety kept it’s promises of tasting like the best of all pumpkin pies, but did I want that on my toast every morning? As delicious as it was, only days after making it, I’m finding that I didn’t make enough. A spoonful into pancake batter or with soy milk for french toast, pumpkin butter is perking up and making already great treats extraordinary.

MAPLE PUMPKIN BUTTER

2 Cups Pumpkin Purée
1 1/2 Cups Apple Juice
1/2 Cup Maple Syrup
2 teaspoons Cinnamon
1 teaspoon Freshly Ground Nutmeg
1/2 teaspoon Ground Ginger

Mix everything together in a food processor until well blended.
Add the mixture to a large saucepan and bring it to a simmer. Continue to cook on a low heat until the colour deepens and the purée reduces, about 1 hr.
Store in an air tight container or can to preserve, if desired.

Pumpkin Cranberry Scones



I’m sitting and eating and eating and thinking about what to write for a post.
These are good. Even on the second day, but especially just warm from the oven. The amazing thing is that they are perfectly autumn and the moisture hasn’t given way to the little bricks that so many other scones can become.

I may have mentioned my favourite fall outings to the pumpkin patch, my Scottish roots and even my recent vacation. All of which brought me to my current gluttony of scones and tea.

Having arrived home after 2 1/2 weeks in the sun, one of my hoarded pumpkins wasn’t too happy about being hauled inside a little early. With signs of softness starting, I knew it wouldn’t store but since it was one of my favourite Galeux d’Eysines, I didn’t really mind carving in early.
These old French heirlooms are perfect for baking and savoury dishes.
Might be why these thing taste so good!

(That’s her in the middle, my Galeux d’Eysines in all her unspoiled glory.)


PUMPKIN CRANBERRY SCONES

1 1/2 Cups Unbleached All Purpose Flour
1/2 Cup Whole Wheat Flour
1/2 Cup Brown Sugar, lightly packed
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 Cup Cold Vegan Butter, cubed
3/4 Cup Pumpkin Purée, I used unseasoned, roasted Galeux d’Eysines, but canned is already drained
1/2 teaspoon Cinnamon, ground
Pinch Freshly Ground Nutmeg, about 1/8 tsp.
5 T Clementine or Orange Juice, 2 clementines
1/2 Cup Dried Cranberries

Preheat oven to 450ºF.
Drain any excess water from the pumpkin purée with a fine mesh sieve, if necessary.
Add the flours, baking powder, baking soda, salt, sugar, cinnamon and nutmeg, pulsing to sift.
Add the cold, cubed butter and pulse to a coarse bread-crumbly consistency.
Add the the pumpkin and clementine juice to combine.
Add the dried cranberries and pulse, just to incorporate throughout the dough.
Line a baking sheet with parchment paper.
With clean, floured hands, turn the dough out onto the parchment paper.
Pat the sticky dough into a workable 1″x8″ round and slice, with a floured blade, into 8 wedges.
Bake for 20 minutes or until tops have slightly goldened.

Allow to cool, only slightly, before eating.
Dust with confectioners sugar, if desired.