Hummus


hummusA bunch of us are heading up to my family cottage for the weekend to get outside, enjoy some fresh air and fires to warm up the chilly evenings, oh, and eat.

I make this for just about every gathering, family birthday party or any other excuse snack.
I’ve tried others and this one is it. Simple, light and perfect.

Since there’s company, I’ll pretend I’m fancy and liven this super easy appetizer up with homemade Furikake and a light olive oil.

Furikake is a Japanese seasoning (Furiakakeru which means sprinkle) is meant for sprinkling on rice and other dishes. Mine is a combination of roasted nori, toasted sesame and wasabi powder.

 

CLASSIC HUMMUS

1 15oz Can Garbanzo Beans (Chickpeas), drained and rinsed
3 Garlic Cloves, small & finely minced
1/3 Cup Tahini, roasted sesame paste
1/2 Lemon, juiced
1/4 Cup Water
2 Tablespoons Olive Oil
1/4 teaspoon Kosher Salt

Combine the drained beans with the remaining ingredients in a food processor and process until smooth. If you find it thick, add 1 tablespoon of water and combine. Taste and adjust your salt as necessary.

FURIKAKE
1/2 Cup White Sesame Seeds
3 Sheets Nori, roasted seasoned
1 teaspoon Dehydrated Onion Flakes
1/4 teaspoon Wasabi Powder
1/2 teaspoon Salt
1/4 teaspoon Sugar

Heat a dry skillet over medium high heat and add the sesame seeds in one layer.
Shake the pan regularly to toast to a medium tan and the seeds become fragrant.
Remove from heat and pour the seeds into a bowl. Add the wasabi powder, salt and sugar, tossing well to coat and cool.
Break up the nori sheets and in the bowl of a food processor, (or just cut the nori into small pieces) combine the nori with the onion flakes and cooled sesame seeds until everything is small and sprinkleable.

Store in an airtight jar in the fridge for up to 3 months.

To serve, spread the hummus in a wide, shallow bowl or plate. Using a spoon, create a few swirls and pour over the olive oil. Sprinkle over the furikake.

New Year’s Day Brunch


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Whether you partied or slept through the ball dropping, brunch just always seems to be in order to welcome in the New Year.

Invite the masses or treat your loved ones, to this welcoming round-up of a spread!
Fully vegan and absolutely delicious. This is a way to hail in a new decade and stick to some resolutions too!

Start with Mimosas, Bloody Mary Caesars and continue in with some of these favourites:

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Rapini & Red Pepper Strata

 

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Quinoa Mixed Grain Breakfast

 

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Multigrain Waffles

Brown Sugar Scones

 

 

 

 

 

 

*photos by ElKeegan

 

Holiday Kourabiedes – Walnut Sugar Cookies


Tis the season to learn of new traditions. When I first heard of these I couldn’t help but be excited.

Greek Kourabiedes are popular special occasion cookies. They are often served at weddings, christenings and of course, Christmas. You might also find them on an Egyptian cookie tray for the similar celebrations. There, they are called Kahk.

They remind me a bit of what a cross between a shortbread and a sugar cookie.
They’re simple, nutty AND they use some of my orange blossom water I coveted for recipes past.

Kourabiedes are subtle and not too sweet. The seasonal walnuts may be traded for almonds, but I love the combination of the bitterish walnut and bursts of salt with a hint of citrus and the warming, sweet and intriguing fragrance of orange blossoms. They’re perfect for the Holidays. I hope you try them.

KOURABIEDES – WALNUT SUGAR COOKIES

3/4 Cup Walnuts
1 1/4 Cups All-Purpose Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Kosher Salt
1/2 cup (1 stick) (vegan) Butter, like Earth Balance, softened
1/2 cup Confectioners Sugar, plus more for dusting
1 Tablespoon Cointreau
1 teaspoon Vanilla Extract
1 Tablespoon Orange Zest
2 Tablespoons Orange Flower Water

Toast the walnuts in a 350ºF oven, until golden brown, about minutes.
Pulse about 1/4 cup of the nuts in a food processor until finely ground.
Add the flour, baking powder, remaining nuts and salt. Pulse again to mix everything together and roughly chop the remaining nuts.
Meanwhile, beat the butter, sugar,  Cointreau, orange zest and vanilla extract together with an electric or stand mixer until and fluffy.
At a low speed, stir in the nut/flour mixture to make a crumbly dough. Bring the dough together with your hands (it IS crumbly). Flatten it into a disk, like pastry dough, and wrap it in plastic wrap.
Refrigerate dough for about half an hour.

Preheat oven to 350º F. Line two baking sheets with parchment or a silicone liner.
Unwrap the dough and cut into 20 pieces. Roll into balls between with your hands. Flattening to shape each piece into a round   disk.
Place the cookies on the prepared baking sheets.
Bake until the cookies are golden, about 15 minutes.
Remove them from the oven and lightly brush the orange blossom water over the tops of each cookie.
Transfer to a cooling rack and dust with additional confectioners sugar.

Quinoa Stuffed Zucchini



Where have I been having vanished with the summer?
Sheltering from the rain, I’d replaced my passé front yard with an edible garden.
I tried my luck with a few heirloom seeds and a few more old stand-by vegetables.
Summer may have squeaked by, but not without leaving me with a few baseball bat sized zucchinis.

I took company coming as the perfect opportunity to eat up the biggest one.  Of course there were cakes and something savoury for lunch as well.

We managed to eat half. (That was even with seconds!)

QUINOA STUFFED ZUCCHINI

1 Tablespoon Oil
1 Shallot, minced
2 Cloves Garlic, minced
1 Cup Red Quinoa
1 Large Zucchini, very large in my case
1 Cup Yellow Pear Tomatoes
A big handful of herbs of your choice. I used mostly basil, some parsley and thyme, finely chopped
salt+pepper

Rinse the quinoa well and leave it to soak in a mesh colander for about 3 minutes.
Combine the drained quinoa with 2 cups of boiling water in a medium saucepan.
Cover and reduce to a simmer for about 7 minutes.
Lift the lid and check in on the quinoa. The water should be mostly absorbed and appear fluffy. If not, cover again and continue to cook for a couple of minutes more.
Once the water has been absorbed, fluff with a fork and leave it to cool while you prepare the remainder of the stuffing.
Preheat the oven to 350ºF.
In a large frying pan, heat the oil and sauté the shallots. Once they’ve softened, add the garlic but be careful not to burn it.
Half the zucchini lengthwise and remove the seeds. Trim the ends and remove the bottom of one half just so it will sit without toppling over. Dice the other half until you’ve measured 2 Cups. (If there’s still some left, here’s a recipe for scones.)
Add the chopped zucchini to the shallots and continue to sauté until it’s softened.
Slice the tomatoes and add them to the zucchini.
Remove from the heat and add the prepared quinoa and chopped herbs.
Combine well and add a good amount of salt and freshly ground pepper to taste.
Place the seeded, trimmed zucchini half in a baking dish which has been lightly oiled.
Pack the stuffing into the crevice. Drizzle with olive oil and cover lightly with foil.
Bake for approximately 1 hour or depending on your zucchini’s size and thickness, until it’s tender. (Begin checking at 40 minutes if it’s more of a slender forearm size:)

Beautiful Restrictions


I was recently invited to attend a wedding celebration for good friends of ours.
Ecstatic, we did the usual most people do to prepare; plan a gift, get a new outfit, a hair do…
but you see I also had the pleasure of being asked to cater.

For the small gathering, I was asked to bring the desserts, only there were a few little catches.
Being vegan was a given, so any baked goods were to be egg and dairy free, but add a few more allergies and the offerings now needed to be gluten and nut-free too.

I am a girl who loves a challenge. And this day was to be all about love, wasn’t it?

I wanted to have a few selections, so I opted for small, and the mother of the groom suggested that it would be great if we didn’t need to cut cakes or fumble with too much extra cutlery. Small and quaint, that was the goal.

With weeks of research in, I gave myself two days to prep and begin baking. Thankfully, I had a Daring Baker deadline looming, and, like always, I figured it would fit into what was going on in my life this month.

Of course, ever since a botched my daughter’s first birthday cake, I’ve always seemed to find gluten-free baking a little daunting.
Since that day, of any research I could muster, I’ve realized that it take a good number of replacement  flours to create a good combination. Different flours do different things. Some are starchier, heavier and most create a much drier batter than you might be used to. Considering this, I thought I’d create a bit of a safety net by combining my little cakes with a touch of fruit.
That and I put together a few recipes, you know, just in case.

CARAMEL APPLE GATEAU TATIN

1/4 Cup White Rice Flour
1/4 Cup Soy Flour
2 Tablespoons Potato Flour
3 Tablespoons Spelt Flour*
2 Tablespoons Cornmeal
3/4 teaspoon Baking Powder
1/4 Cup Coconut Oil
1/2 Cup Sugar
2 Tablespoons Ground Flax Seed
1/4 Cup Hot Water
1/3 Cup Soy Milk
1/2 teaspoon Vanilla

5-6 Firm Apples, I used Empire
2 Tablespoons Butter, vegan
1 Cup Sugar
1/2 Cup Apple Juice

*To go gluten-free, substitute the spelt for 3 Tablespoons of rice flour.

Peel and slice the apples 1/4″ thick.
Melt the butter in a large sauté pan, then shake over the sugar.
Once the sugar has begun to melt and bubble, add the apples in an even layer.
Cook until the apples are tender, then add the apple juice, stirring to incorporate. Coat the apples well before removing from the heat to cool.

Preheat the oven to 350ºF.
Combine the flours. (If not going gluten-free, 3/4 cup of an unbleached AP, may be substituted.)
Add the cornmeal and baking powder and sift together.
Meanwhile, combine the coconut oil and the sugar with a stand or hand mixer until well combined.
Mix the ground flax and the water, then add it and the vanilla to the sugar mixture.
Alternate adding the flours and the soy milk until everything has been added.
Spoon about 3 slices of apples, along with a little “caramel” into a oil sprayed miniature muffin tin.
Next drop the batter, by the tablespoonful, over the apples then bake for 18-20 minutes.
Cool slightly, then gently run a knife around the edges to release the cakes.

If desired, garnish with dried apple chips.
To make, thinly slice one apple with a mandoline. Squeeze over the juice of 1/2 a lemon and a sprinkling of confectioners sugar. Drop onto a parchment or Silpat lined baking sheet and leave in a 200ºF oven for at least 2 hours or until crisp.

Tofu & Chickpea Tagine


Ever wonder what came of those preserved lemons? Or just what to do with them?
Now that I’m detoxing and the only fruits allowed are lemons and bananas. I couldn’t have been happier now that I’ve made them. One of the key ingredients in several Moroccan dishes, these mellowed lemons add just the perfect flavour, lifting something that could have been heavy to a fresh new height.

Since this was the first meal that I would be making for visitors while I’ve been on the detox I was obviously compelled to be sure it wasn’t boring. The last thing I wanted was to showcase the potential dark side of a detox. Really, the truth be told, I’ve been having a great time being challenged to get creative in the kitchen again and I wanted it to show. This lively dinner, with it’s combination of spices and the lemon certainly didn’t disappoint.

TOFU & CHICKPEA TAGINE

1 Block Extra Firm Tofu, pressed to remove excess liquid
1/4 Cup Olive Oil
1 Tablespoon Ground Coriander
1 Tablespoon Ground Cumin
1 Tablespoon Ground Cinnamon
1 1/2 teaspoons Garlic Powder
1 scant teaspoon Sea Salt
1 scant Tablespoon Freshly Ground Black Pepper
2 Tablespoons Cilantro, well chopped
1 Large Onion, sliced
1 – 540ml/19oz Can Chickpeas, rinsed
1 – 540ml/19oz Can White Kidney Beans, rinsed
1 1/2 Preserved Lemons, rind only – rinsed
1 1/2 Cups water

Press the tofu between two plates to remove execss liquid. Then, slice into 1 inch (2cm) cubes.
Combine the olive oil, spices, chopped cilantro, salt and pepper in a large bowl. Add the cubed tofu and toss to coat. Cover and let it sit to marinade for at least one hour.

Heat a large sauté pan and fry the tofu over a medium-high heat until it is dry and beginning to crisp.
Remove from the pan and add the sliced onions to cook being sure to soak up any remaining bits of the marinade.
Rinse and remove the pulp from the preserved lemons. Dice the peel and add, along with both the onions and the tofu, to a large pot. Add the rinsed chickpeas and settle over a moderate heat.
In a separate bowl add the white kidney beans and the water. Using a potato masher, crush the beans, then add to the other ingredients, stirring well to combine.
Heat through, adjust seasoning where necessary.
Serve over a chewy brown rice, couscous (if not detoxing) or quinoa with a handful of extra cilantro.

Serves 6 – 8