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.

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.

Ultra Quick Vegan Banana Bread


IMG_5077

Even on vacation bananas go brown. Not like I didn’t think it wouldn’t happen, it’s warmer here plus we’ve been too busy playing to eat them right away. Needless to say, I couldn’t store them in the freezer for another time and I certainly didn’t want to throw them away. Thankfully I have a tried and true recipe for this super quick banana bread that’s the go-to with overripe bananas. With a few pantry items, I was back on the beach in no time.

…And yes, I even bake on vacation….

BANANA QUICK BREAD

3 Bananas, mashed
1/4 Cup (vegan) Butter, softened
1/2 Cup Brown Sugar, packed
1/4 Cup Granulated Sugar
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 Cup All Purpose Flour
1/2 Cup Soft Whole Wheat Flour
1/4 teaspoon Salt

Preheat the oven to 350ºF.
Mash the bananas well and combine them with the butter and the sugars to cream.
Add the salt, baking powder and baking soda to combine.
Stir in each of the flours, mixing until just moistened.
Bake in a slightly greased and flour dusted loaf pan for 35-40 minutes of until a cake tester comes out clean.
Let rest for a few minutes before removing from the pan to cool on a wire rack.

For something a little fancier, drizzle over some cooled caramel and serve it for dessert!

Homemade Nutella


The way this homemade stuff pops up and ends up in various pastries and the like, you’d think that  absolutely almost everyone loves Nutella. Almost.

I had hazelnuts on hand and I’ve been itching to use my cocoa nibs in everything, I just had to, I couldn’t resist. Combine the two and what do you get? You guessed it! Plus I figured, I was bound to get my self proclaimed vegetarian kid who won’t eat peanut butter to eat a nut, especially if it’s intertwined with chocolate and it tastes like Nutella.

Warm, buns, still steamy from the oven, homemade Nutella and some thinly sliced banana heaven…

Nope. “This taste-iss like peanut butter is in it. Are there nuts in this?”

Yes friends, I have the only known person who dislikes Nutella living under my roof and she’s a chocolate loving child.

At least they say that little tastebuds change. More for me, I guess.

COCOA NIB HAZELNUT SPREAD

1 cups Hazelnuts, toasted & skinned
1/2 cup Cocoa Nibs
1/2 cup Confectioners Sugar
2 Tablespoons Coconut Oil
1 Tablespoon Cocoa Powder

Preheat oven to 250ºF.
Toast the hazelnuts in a single layer on a cookie sheet for about 10 minutes. Give the pan a good shake about half way through to toss.
Remove the nuts from the oven and cool slightly.
Tightly wrap the hazelnuts in a clean kitchen towel. Twist and rub until most of the skins have come off.
Place the nuts and the cocoa nibs in a food processor, and pulse on high until they have broken down.
Add the coconut oil and continue to blend until they become smooth and buttery; about 5 minutes.
When the nuts are liquified, add in the sugar and cocoa powder, continuing to blend.
Transfer the spread to a jar and store in the refrigerator, leaving it to come closer to room temperature just before using.