Monthly Archives: July 2013

Potatoes! Pt.2

On to the pesto & peas potato salad. Okay, I cannot lie, I really impressed myself with this one.

I ate this salad with some fried up Field Roast vegan frankfurters. Once again, this recipe was inspired by Ottolenghi’s “Plenty” book.

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Pesto & Peas Potato Salad (serves 4 as a side):

  • 1 cup frozen peas
  • 1lbs baby potatoes
  • 1/2 cup chopped kale
  • 1/4 cup chopped parsley
  • 1/4 cup basil leaves
  • 3 tablespoons lemon juice
  • 1 table spoon lime juice
  • 1/2 an avocado
  • 3 garlic cloves
  • 1/2 teaspoon salt
  • 1/3 cup olive oil
  • 1 teaspoon Apple Cider Vinegar
  • bunch of fresh mint leaves, chopped
  • pepper to taste

Method:

1) Place the potatoes into a pot of boiling water and let cook for 15-20 minutes.

DSC_02022) While the potatoes are cooking, place the chopped kale, parsley, basil, lemon and lime juice, avocado, garlic and salt into a food processor or blender. Once a sort of paste has formed, slowly pour in the olive oil to create a thick pesto. Pour into a small bowl.

3) Drain the potatoes and cut in two (or four) as soon as you can handle them. Pour over the apple cider vinegar then pour in the pesto and add the peas. Toss with the mint, slightly crushing the potatoes to help blend the flavors. Season with pepper and enjoy!

 

As I said, I served this with Field Roast brand Frankfurters (Check them out! http://www.fieldroast.com/products/retail/frankfurter/). I chopped them up and friend them with garlic and onions. Super tasty AND protein rich (Each ‘furter has 26 grams of protein!).

Potatoes!! Pt.1

I saw some ultra nice looking baby yellow potatoes the other day and HAD to make some potato salads. Really. I just had to…

The first one, a classic potato salad (with vegenaise), got a bit spicy with horseradish and curry. The second salad was a pesto based salad, it was more laborious to make but definitely worth the effort. Also, forgive the tupperware containers, I packed it for lunch!

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Curry Classic Potato Salad (serves 4 as a side):

  • 1 lb baby potatoes
  • 1 teaspoon apple cider vinegar
  • large pinch of fresh dill
  • 2 green onions, chopped
  • small handful snow peas or snap peas, chopped (about 15 pods)
  • 2 heaping tablespoons vegenaise (or other vegan mayonnaise alternative)
  • 1/2 teaspoon horseradish (this is all up to personal taste, I added an extra 1/2 tsp because I like it hot)
  • 1 tablespoon mustard
  • 1/2 teaspoon curry powder (or paste) *
  • pinch of dried chili flakes
  • salt and pepper (to taste)

Method:

1) Place the whole baby potatoes into a pot of boiling water. Cook for 15-20 minutes (until they’re soft but not falling apart). Once cooked, drain the potatoes and place into a large bowl. Once the potatoes have cooled briefly, as hot as you can handle, cut each potato into two or four (half or quarter depending on size) then pour the apple cider vinegar on the steaming potato chunks, add the dill and stir to coat evenly.

2) Add the chopped onions and pea pods to the bowl with the potatoes.

3) In a small bowl mix together the vegenaise, horseradish, mustard, curry powder, and chili flakes. Add mixture to the potatoes and mix thoroughly. Salt and pepper to taste.

4) Allow salad to cool in the fridge for at least 20 minutes before serving.

note*: Since “curry” is a blanket word and each curry is different, you’ll have to experiment with the amount of curry needed for your salad. You can always make your own blend including cumin, turmeric, coriander, ginger, mustard seed and cayenne pepper.

I ate this salad with a big garden salad on the side. Even though there was a lot of salad going on, it was a nicely filling lunch.

Check the next post for the other salad!

Zucchini Pasta Salad

DSC_0189The other night was a weird night. So as I do, I turned to the kitchen. I know lots of people say not to eat your emotions, but they never say anything about cooking your emotions (wow that sounds odd). I made a zucchini pasta salad for the next day’s lunch; even though it was a thing where I used up whatever was in the fridge, it turned out to be pretty solid. I used garlic sprouts because that’s all there was in the house, however they added a wonderful zing of flavour.

This salad was inspired by my recent trip to a small book store where I finally found Ottolenghi’s cook book “Plenty”. DROOL. I want to make everything in that book.

Because this recipe was something I whipped up spontaneously, I’m not too sure how I feel about it. Next time I make something like this, I’d like to try making a different dressing/herb paste or add an avocado to the mix. Nonetheless, it was super simple and gave me great energy for the show I had that night!

Zucchini Pasta Salad (serves 4)

  • 2 cups dry pasta (I used fusilli)
  • 1 medium zucchini
  • 1 tablespoon coconut oil
  • 2 teaspoons apple cider vinegar
  • 1 tiny kale leaf
  • 1/4 cup chopped parsley
  • 1 tbsp chopped tarragon
  • 2 medium garlic cloves (less if preferred)
  • 2 tablespoons olive oil
  • 4 tablespoons lemon juice
  • 1/2 cup frozen peas
  • 1 tablespoon lime juice
  • 1/4 cup hemp seeds
  • 1 tablespoon garlic sprouts (or any kind of sprouts)
  • 2 green onions, chopped
  • salt and pepper to taste

Method:

1) cook pasta in salted water until al dente (about 8-10 minutes), drain and rinse under cols water. Place into a large bowl.

2) heat coconut oil in medium saucepan over medium-high heat. Slice the zucchini and fry the slices. It’s best to fry the zucchini in a few batches making sure not to crowd them. Fry for about 3 minutes, or until golden brown on both sides; flipping once only. Once the zucchini is fried, transfer into a large bowl and pour over the apple cider vinegar.

DSC_01763) chop the kale, parsley, tarragon and garlic as teeny as possible . Combine in a small bowl with lemon juice, and slowly add olive oil while mixing vigorously (this would more easily be done in a food processor). Season with salt and a healthy amount of pepper.

4) Pour the zucchini and their juices over the pasta and add the herb paste, frozen peas, lime juice, hemp seeds, garlic sprouts, and chopped green onions. Do a final seasoning with salt and pepper to taste and consume.

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Rhubarb Delight with Strawberry-Blueberry Compote

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My dad has made a killer strawberry-rhubarb dessert each summer throughout my childhood. So when he decided to make his famous dessert for my grandma’s 95th birthday, I jumped at the opportunity to make my own vegan version! The original recipe he was given was strictly rhubarb (no strawberries), so I opted for this and made up my own fruit compote to top. Essentially, this dessert has a shortbread crumb base with a rhubarb custard-y filling. It could be topped with a multitude of toppings. I chose a strawberry-blueberry compote but one could top with any type of fruit or whipped coconut cream (originally the recipe is topped with a thick layer of meringue).

Firstly, I didn’t want to make the full recipe (made in a 9×13 pan) so I 2/3’sed the recipe to fit into a 9×9 pan. Secondly, I made some major substitutions (one for eggs, one for butter, and one for whipping cream). However, using the ratios that the recipe called for with the vegan substitutions made some things weird. So I fixed it up! I’ve included these fixes in the recipe.

The main problem I had was the crumb base. In the original recipe, the butter is meant to be chopped into a crumb at room temperature. Following this method, I tried to chop the warm vegan butter into the flour and sugar but it turned it into a mushy lump. After adding more flour and sugar the crumb began to  have a flakier texture, however in fear of over working it, I settled for what I had and baked it. In the end, it truly did turn out perfectly crispy and chewy and flaky! Next time, I’m going to work on a more wholesome crust and look to reduce the refined sugar.

The VEGAN Rhubarb Delight:

The Pie:

  • 1 1/3 cup + 3 tablespoons flour
  • 1/2 cup chilled Earth Balance Soy Free Natural Buttery Spread (or other butter alternative)
  • 5 tablespoons + 1 cup sugar
  • dash of salt
  • 3 cups chopped rhubarb
  • 2 flax eggs (2 tablespoon ground flax + 4 tablespoons water)
  • 1 can coconut milk cream (Place can in the fridge for 30 minutes, flip the can upside down, open the can, remove the watery liquid and only use the thick cream) Reserve the watery bit for use in a smoothie! Yum.
  • 1 teaspoon vanilla

*Preheat oven to 350F

1. In a small bowl, mix the ground flax seeds and water until well combined. Let sit for 10 minutes.

DSC_06702. In a large bowl, cut 1 1/2 cup flour with the butter, 2 tablespoons sugar, and a dash of salt into a fine crumb. Pat into a 9×9 pan. Bake crumb for 15 minutes at 350F

DSC_00953. While the crumb is baking, peel the thin layer of skin off the rhubarb (this reduces the bitter taste to the rhubarb) and slice each stalk in half length-wise. Chop rhubarb 1/4 inch thick and place into a large bowl. Add the two flax eggs, coconut milk-cream, 1 cup sugar, 3 tablespoons flour and vanilla extract. Mix until the rhubarb is coated and it looks all custard-like.

DSC_07584. Distribute the rhubarb mixture evenly onto the crust. Bake for 1 hour at 350F (Allow dessert to cool for 1 hour before serving, however it’s best served warm!)

The Compote:

– 1 cup water

– 1/3 cup sugar

– 2 tablespoons arrowroot powder

– 2 cups chopped strawberries (divided)

– 1 cup blueberries

1. In medium saucepan on medium heat, combine the water, sugar and arrowroot powder. Add 1 cup of the chopped strawberries and the 1 cup of blueberries and bring to a boil. Reduce heat and with a potato masher, mash the berries roughly. Let berries simmer uncovered for 8 minutes, or until reduced in volume and has a syrupy consistency. Remove from heat and add in the remaining cup of chopped strawberries.

DSC_07372. Serve hot or cold!

All in all, this recipe was a success. I’m stoked on testing out a different base and even using a different filling (peach blueberry?).DSC_0768

“Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.” – Erma Bombeck