SAVOURY VEGGIE LOAF

My mission this morning was to make something savoury for breakfast that did not involve eggs. Of course there are hundreds of options if you are Indian but I wanted something that was not labour intensive and quick. I saw this recipe on Pinterest recently on "Tickling Palates" and changed it based on veggies I had on hand. It was better than I hoped and I enjoyed it with a bowl of yogurt. I'm curious to see if this can be gluten free so I have a pot of quinoa cooking as I write. Look on our facebook page for results and a picture of the quinoa version if it works out. 

I am sure you can change this around based on what you have in your fridge; try peppers, mushrooms, kale, spinach or grated beets. The loaf was moist, flavourful and easy to make. Do not exceed 1 cup of loosely packed zucchini because it will make the loaf too moist and difficult to cut without crumbling. This would be great as a mini muffins which would make it more portable. I'd love to hear back if anyone tries this. 

SKILL: EASY
SERVES: 4 - 6


INGREDIENTS

• 1 cup semolina (cream of wheat)
• 1 cup of yogurt (I used 2% fat)
• 1 cup grated carrots
• 1 cup grated zucchini
• 2 green onions finely chopped
• 1 tsp grated ginger
• 1 green chili deseeded and chopped finely
• 1/4 tsp turmeric powder
• 1/4 tsp cayenne powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp sesame seeds

TEMPERING INGREDIENTS

• 3 Tbsps coconut oil (or any cooking oil)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 Tbsp finely chopped curry leaves (optional)

METHOD

1. Grease a loaf pan and set aside. Preheat oven to 350 degrees F
2. Add the semolina and yogurt to a bowl, mix well
3. Grate or finely cut vegetables and add to the yogurt mixture. Add the chili, ginger and seasoning. DO NOT ADD BAKING SODA YET
4. Add oil to a saute pan. When oil is hot, add the mustard seeds; after it pops, add the cumin  and allow it to sizzle then take the pan off the heat. Add the curry leaves if using. Allow this to cool slightly before adding it to the semolina mixture
5. Stir well. Mixture will be thick depending on the moisture in the vegetables used
6. Add the baking soda and mix well. Pour into the batter into prepared loaf pan and bake for 30 -35 minutes
7. Allow to cool completely before cutting
8. Serve warm 

Vegetarian Lasagna sans Pasta

I realized something today - that it is a lot harder to take an attractive picture of a lasagna than it is to make one. This could also mean that I am a better cook than a photographer, but my very fancy camera may take offense so I let me get on with the recipe. I took pictures along the process so you can see the step by step and that is in no way because you do not know how to layer a lasagna but merely my way of trying to show you that the effort is worth it. It really does taste a lot better than I have been able to photograph, so please excuse this wordy, picture filled post and focus on the end result.
So, the much hyped about pastaless lasagna came out of the oven a couple of hours ago, we took pictures, ate it (of course), packed a slice to freeze, so I can tell you if that works out and selected photographs and now I am putting pen to paper (actually, fingers to keybard  - you get the idea).
This is a labour intensive recipe so I suggest that you do some preprep to make things easier. This recipe is a creation that came out of wanting to make a dish that is gluten free, egg free, grain free, vegetarian and a filling meal. I looked up alternatives to pasta and grains and found recipes using zucchini or eggplant. I love eggplant, so it was a clear choice for me. I wanted to create my own version of a pasta sauce adding more vegetables so while I will give you my version, feel free to substitute store bought pasta sauce. To make this egg free, I used 1 Tbsp of ground flax seeds to 3 Tbsp of warm water as a substitute.
I highly recommend taking the time to do this in two parts, it makes it easier. Our verdict - the lasagna actually tasted better today than a few weeks ago when we made it for the first time.

Skill Level: Time consuming

Serves: 6 - 8 

INGREDIENTS:

For the lasagna

• 3 medium size eggplants 
• 1/2 cup olive oil
• Salt to taste
• 500 g sliced portobello mushrooms 
• 1 medium onion sliced
• 300 g extra smooth ricotta cheese (1 tub)
• 1 cup frozen spinach (water squeezed out)
• 1 Tbsp ground flax or ground chia seeds + 3 Tbsp warm water (or 1 egg)
• 1 cup shredded mozarella cheese

For the sauce

• 2 cups carrot grated
• 3 cups diced tomatoes (use tomatoes and liquid)
• 3 T tomato paste
• 6 cloves garlic
• 3 shallots sliced
• 11/2 Tbsp olive oil
• 1 Tbsp herbes de provence (contains marjoram, oregano, thyme and rosemary)
• 2 tsp ground black pepper
• 1 Tbsp salt
• 2 tsp chili flakes (optional)
• 1/4 cup of water

METHOD:

1. Peel and slice eggplants lengthwise. Brush with olive oil, sprinkle with salt and place on a baking sheet and bake at 400 degrees F for 8 - 10 minutes until soft. Mid way, take out and flip eggplant over so both sides are browned. Depending on the thickness of the eggplant and the oven, some pieces may burn. Keep checking. Lay them on a tray to cool. I did this step yesterday and put them in a container in the fridge until today
2. Add 11/2 Tbsp olive oil to a pan, saute onion until transparent, add sliced mushrooms a cook until all water has evaporated. Season with salt and pepper. Set aside
3. Mix the ground flax seed and warm water, allow it to thicken (2-3  minutes); to the flax add the spinach (make sure to squeeze out excess water) and ricotta cheese. Mix well and set aside. (If using an egg add it to ricotta and spinach and mix well)
4. For the sauce : Add 1 1/2 Tbsp oil to the pan and add crushed garlic to the oil, stir until fragrant, saute shallots until transparent. Add 3 Tbsp of tomato paste and stir well for a minute or two. Add grated carrots, herbes de provence and season with pepper, salt and chili flakes (if using).
5. Add 3 cups of diced tomatoes to the carrot onion mixture, crush the tomato pieces so the chunks gets smaller. Check seasoning and add the 1/4 cup of water and allow to simmer. The mixture will be thick, chunky and spreadable
6. Alternatively, use 4 cups of your favourite pasta sauce and skip steps 4 and 5
7. To layer ( I used a 11" x 7" dish) : Spread a tbsp of sauce to cover the dish and layer eggplant over it. Cut eggplant slices as needed as you would lasagna sheets
8. On top of this layer, spoon the ricotta
   
   spinach mix and spread it over the eggplant and then put a layer of eggplant over the cheese mixture - like in the picture
9. Add more sauce on top of the eggplant and then add the mushrooms. Top that with a layer of eggplant and then spread the final layer of sauce and then the grated cheese

10. Bake at 350 degrees F for 35 - 40 minutes until the cheese is all gooey and
      bubbly. Enjoy!

Easy Apple Strudel

 

This is my second recipe for the day; I had to post this as today is the day I overcame my fear of phyllo. While the result is not picture perfect, it is a first attempt working with phyllo and I wanted to share how easy it is to make a strudel within an hour. 

I have always associated phyllo with pastry chefs and baking experts and stayed away from using the box of phyllo dough I had in the freezer. This morning I moved it from the freezer to the fridge so I could try it out. The box had a recipe on it but I looked up some recipes online to see if there were any particular watch outs, the filling varied between pears and apples with the addition of dried fruits like figs or apricots. But once I read a few recipes, it was not so daunting.

One recipe called for brushing the phyllo with walnut oil instead of butter. I recently bought avocado oil which is what I used since I did not have any walnut oil. It was not too greasy, nor did it have any particular flavour, in fact, the cinnamon was the perfume in the house as this was baking. My next try will be a sweet ricotta with lemon rind and raisins.

Skill Level: Medium 

Serves: 8-10

INGREDIENTS:

• 1 packet frozen phyllo dough (1lb/454 g)
• 1/2 cup avocado oil
• 5 apples  (I used macintosh and crispin)
• 1/4 cup brown sugar + 1 Tbsp brown sugar
• 1/4 cup panko breadcrumbs (the only kind of breadcrumbs I had on hand)
• juice of 1/2 a lemon
• 1/4 tsp cinnamon powder

METHOD: 

1. Allow the phyllo to thaw in the refrigerator and work when it is room temperature
2. Once phyllo has thawed, brush oil on one sheet, then move it on to a sheet of wax paper
3. Place the next sheet on top of the first and then brush oil on that sheet
4. Repeat until you have a stack of 6 sheets
5. In a bowl, cut apples into thin slices, add lemon juice, sugar and cinnamon
6. Add breadcrumbs to the apples
7. Spoon the apple mixture on to the long side of the phyllo sheets (horizontally)
8. Gently roll the sheets until the end and tuck in the short end
9. Place the seam side down put put on to a baking sheet
10. Using a pair of scissors make small cuts on the surface to allow steam to escape
11. Brush oil on the surface and sprinkle with reserved sugar
12. 1 box of phyllo dough makes three strudels with 6 sheets each
13. Bake at 350 degrees F for 30 minutes. Allow it to rest for 5 minutes before cutting

Minty Lemony Beany Soup

Cold days are the perfect excuse to make a big pot of hearty soup. My love for lentils and legumes is certainly no secret. Beans and lentils are fibre rich, a good source of protein, vitamins and minerals and can be added to grains, soups and salads. There are so many shapes sizes and colours to choose from that you have endless options with this inexpensive, healthy ingredient. 
Several years ago, a classmate from Iran made me a delicious soup called Ash with several kinds of beans and grains garnished with crispy fried onions and garlic. While my inspiration is certanly from that delicious dish I had 20 years ago, my version transpired because I had leftover boiled chickpeas and wanted to use it up. This is a vegetarian dish that is quite filling and definitely tastes better the next day.

Skill Level: Medium 

Serves: 8-10

INGREDIENTS:

• 4 cups cooked chick peas (if using canned chickpeas - 2 x 454 ml)
• 2 cups cooked red kidney or fava beans (if using canned - 1 x 454 ml)
• 2 Tbsp cooking oil
• 1/2 cups red lentils (masoor) 
• 2 large red onions sliced
• 5 cloves garlic
• 2 tsp salt
• 1 tsp pepper
• 1 tsp red chili flakes
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1/2 tsp all spice
• 1 tsp cumin powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg powder
• rind and juice of 1/2 a large lemon
• 3 Tbsp dried mint
• 4 cups of fresh chopped spinach 
• 7 cups vegetable stock

METHOD: 

1. In a large pan on medium heat, add oil and saute onions and garlic until transparent
2. Add all spice, cumin, chili flakes, turmeric and chili powders, nutmeg, cinnamon, salt and pepper and stir into the onion garlic mixture
3. Add chickpeas, fava beans and red lentils and stir, then add vegetable stock
4. Check seasoning, reduce heat, grate lemon rind and add juice of 1/2 lemon into the pan
5. Cover and cook for 1/2 an hour until red lentils are cooked (the chickpeas and beans are already cooked and will get softer but should still retain its shape
6. Add spinach and cook until just wilted, serve hot
7. If serving the following day, you may need to add more water as the beans will have absorbed some liquid and the consistency will be quite thick

Truffles

Around this time of the year, I am always on the lookout for recipes for my annual Christmas bake exchange. If the recipe has no added sugar, no egg or flour, then it covers most dietary restrictions in my circle of friends. This recipe I found on a blog called 
"An edible mosaic" is a winner. I used a combination of sunflower and pumpkin seeds simply because I did not have enough of the latter, otherwise made no substitutions It is moist and delicious and can be rolled in cocoa, nuts or seeds to have a variety of different looks with one recipe. Thank you to Faith Gorsky Safarini for this one.This recipe is a keeper; in fact, my blog partner's little guy loved it too, so it's thumb's up from a little person in addition to all the adults who tried it. Enjoy!

Skill Level: Easy

Serves: 6 - 8

INGREDIENTS:

• 8 pitted chopped Medjool dates (approx 4 oz)
• 4 Tbsp roasted unsalted sunflower seeds
• 2 T pumpkin puree ( canned is fine, do not use pumpkin pie filling) 
• 1 T cocoa powder
• 1 T ground flax seeds
• 1 t vanilla extract
• 1 t coconut oil melted
• 1/2 t ground cinnamon
• 1/4 t ground nutmeg
• 1/8 t ground ginger
• 1 pinch salt
• 1 pinch ground cloves

TOPPING IDEAS: 

Desiccated coconut, cocoa powder, sesame seeds, crushed nuts

METHOD: 

1. Pulse together all ingredients (except toppings) in a food processor until it comes together to form a ball.
2. Scoop the dough into 1 tablespoon-sized truffles, roll into balls, and then coat in any topping(s) you like.
3. Store the truffles in an airtight container up to 2 weeks in the fridge.

Mango dessert with pomegranate

This is probably the easiest dessert I have ever made, the only thing easier than this would be to open a can of mango puree pour into bowls and hand out spoons ! I even bought a few extra cans to have in store for when I am short on time and have to produce something sweet. Alphonso mangoes are considered to be the best in terms of flavour and sweetness. They have a relatively short growing season and are known to be one of the most expensive varieties of mangoes. Fortunately, they can be found at Indian supermarkets and this year, even large grocery chains in Ontario carried them. The growing season is March to May which means they are not available now, but you can find Alphonso mango puree in cans at Indian grocery stores. 

Skill Level: Easy

Serves: 4 - 6

INGREDIENTS:

• 2 cups mango puree
• 11/2  cup low fat cottage cheese
• 1 Tbsp rose water (found in Indian grocery stores) 
• 3 Tbsp pomegranate 
• 1/4 tsp cardamom powder  

METHOD

1. Put all ingredients except pomegranate and cardamom powder in a bowl
2. Using an immersion blender, mix until it is a smooth puree 
3. Refrigerate for 2-3 hours
4. It will not be cuttable in texture, more like a creamy soup
5. Before serving garnish with pomegranate and cardamom powder