Hearty Barley Soup OR Hearty Irish Stew

We celebrated the first day of spring today with a snow day for the kids.  We are still below zero here so I am still all about the soups and stews.  If you are having warmer weather and don't feel like soup, I don't want to hear about it.  This recipes makes use of a quick stock--all of the veggie trimmings stuck in a pressure cooker to make a tasty broth.  Using the onion skins helps give the stock a rich colour and flavour, so make sure everything is well-washed.  As noted below, you can use this recipe to make an Irish Stew should you be so inclined.  Two for the price of one!

INGREDIENTS
Soup
- 3/4 cup pot barley
- water
- 3 tbsp oil
- 2 large onions, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2.5 cup peeled potatoes cut in chunks
- 2 peeled carrots, halved and cut into thick slices
- 2 tsp ground coriander
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1 tsp mushroom soy sauce
- 2 tsp hoisin sauce
- 2 cups peas
- salt and pepper to taste

Quick Stock
- all trimmings from the veggies above (well washed), including onion skins
- 10 cups water
- 4 dried shiitake mushrooms
- 8-10 fresh thyme stems
- 1 tsp salt

METHOD
1. Cook the barley: put rinsed barley in a pot and cover with 2 inches of water.  Bring to boiling, then reduce heat, cover, and simmer for 30 mins.  Drain before adding to the soup.
2. Make the Quick Stock: while the barley is cooking, put all of the stock ingredients in a pressure cooker and cook for 30 mins.  Pass through a strainer before adding to the soup.
3. Make the Soup: Heat the oil in a stockpot somewhere between med-lo to medium heat.  Sauté the onions and celery for 15 mins, or until they are a deep brown, stirring regularly.  Don't burn them, so watch your heat.  If they are not a nice brown colour, keep going for another 5 mins or so.
4. Add garlic and sauté for 1 min.  Add the spices and fry for 1 min.  Add potatoes and carrots and mix well.
5. Add the strained stock, cooked and drained barley, and the sauces.  Bring to bubbling over high heat, then reduce to low, cover, and simmer for about 30 mins, or until the veggies are tender.  Add peas and heat through. Season to taste with salt and pepper and serve.

TO MAKE IRISH STEW
No real recipe here, but rather some suggestions of how to use this recipe as the base for an Irish Stew.  Reduce the barley to 1/4 cup, add another onion, and more potatoes and carrots.  Add some sage to the spices.  Add a protein source: tofu cubes, seitan chunks, possibly white kidney beans. Up the water to about 12-13 cups.  Add some beer to the mix.  Cook uncovered to reduce the stew down. Thicken the stew after the veggies are cooked by mixing flour in with some soy milk and adding to the stew.  Add a few tbsp of tomato paste for a richer sauce.


And make some soda bread!

Roasted Winter Veggies and Tofu with Orange Cranberry Sauce

I thought I would squeak in one last recipe before American Thanksgiving just in case you aren't sure what you are making this year.  I love this method for roasting veggies because it produces a dish reminiscent of the Sunday roasts of my youth.  The potatoes are my absolute favourite.  All of this can be made in one pan, so it makes for a less busy holiday kitchen.  The real key here is the cast iron skillet, so if you don't have one go borrow one.  

INGREDIENTS
Roasted Veggies
- 1/4 cup margarine
- 3 leeks, halved lengthwise and sliced in 1/2 inch slices
- 3 shallots, halved and sliced
- 1 large sweet onion, halved and sliced
- 4 garlic cloves, chopped
- 6 sprigs of fresh thyme
- a variety of winter veggies: 1 used 3 turnips, 6 large Yukon Gold potatoes, and 6 large carrots,   chopped into large chunks (you want enough to fill up your pan)
- 2 cups vegetable broth
- salt and pepper to taste

Tofu with Orange Cranberry Jus
- 1 pkg firm tofu, cut into twelve pieces
- salt and pepper
- 2 tbsp margarine
- 2 cups vegetable broth (more as needed)
- 1/8 tsp white pepper
- 1/2 tsp poultry spice
- 1/2 cup chopped cranberries
- 2 tbsp brown sugar
- 2 tbsp orange juice
- salt and pepper to taste

METHOD
Roasted Veggies
Preheat oven to 400 degrees
1. Heat a large 14" cast iron skillet over med-hi heat.  Melt margarine, then saute leeks, shallots, and onion for 5-7 mins, until nice browned and golden.  Add garlic and thyme and saute for 1 min.
2. Add veggies and mix well to coat.  Cook veggies for 5 mins, stirring regularly to heat through.  Add broth and cook for another 5 mins, stirring regularly.  Season to taste.
3.  Place pan in the oven, uncovered.  Roast veggies for about 45 mins, stirring about every 10 mins, until veggies are golden and tender and broth has reduced.

Tofu with Orange Cranberry Jus
1. While veggies are roasting, salt and pepper both sides of the tofu.  Set aside.
2. When veggies are done roasting, remove thyme stems, transfer veggies to a serving bowl and keep warm in the oven.
3. Without cleaning the pan, return it to the stove over med-hi heat.  Melt margarine and add tofu.  Fry on each side for 3-5 mins, until golden.  Add 1/2 cup of the broth, then sprinkle pepper and poultry spice over the tofu.  Mix around and flip tofu, deglazing the pan until the broth has reduced.
4. Add another 1/2 cup of broth and mix around and flip tofu until broth has reduced.  Remove tofu from pan to a serving dish.
5. Increase heat to high.  Add remaining 1 cup of broth, cranberries, sugar, and orange juice.  Add broth reduces, mash the cranberries.  Reduce by about a third, season to taste, then spoon over the top of the tofu.

Harvest Pies

I am actually on the ball this year and posting a Thanksgiving recipe a full week before Thanksgiving!  Yes, Canadian Thanksgiving is October 10.  So for you American readers I am really on the ball.  This recipe is a slight variation on the Winter Pies I posted a while back.  If you are pressed for time you could make these pies like the winter pies (i.e. like a tasty Hot Pocket) rather than going through all the fuss of making mini pies.  Also, you can probably get 12 pies out of this recipe buy adding another two cups total of veggies, but I have given you some wiggle room with the pastry dough.  The two things that make these superior to the Winter Pies are the roasted cranberries (awesome!) and the roasted squash (equally awesome!).  The crust, as always, remains my favourite.  It is easy to work with and durable, yet still flaky and tender.  Don't worry if the top crust does not totally bond with the bottom--we enjoyed taking off the tops, pouring in some gravy, and putting the tops back on.

Makes 10

Pie Crust
INGREDIENTS
- 1 lb (3.5 cups) all purpose flour
- 1 tbsp sugar
- 1/2 tsp salt
- 10.5 oz (1 1/4 cup + 1tbsp cup) cold Earth Balance margarine, or vegetable shortening
- 5 oz (scant 2/3 cup) ice cold water
- 2 tsp ground flax seed

METHOD
1. Whisk dry ingredients together, then cut margarine into the dry ingredients until it resembles coarse bread crumbs.
2. Whisk flax seed into the water, then add to dry ingredients. Work into a soft dough with a fork and then your hands.
3. Wrap in plastic and refrigerate for at least 1/2 hour.

Filling

INGREDIENTS

- 4 cups butternut squash, small dice

- 1 cup fresh cranberries

- 1/4 cup minced shallot

- 1 tsp olive oil

- salt and pepper

- 4 cups total diced veggies (I used potato, carrot, and onion)
- 2 cups cooked white kidney beans
- 2 cloves garlic, chopped

- 2 tbsp olive oil

- 1 tbsp margarine

- 1 tsp sage

- 1/4 cup white wine

- 2 tsp poultry spice (or a mix of thyme, sage, marjoram, and savoury)

- salt and pepper

- you also need some gravy

METHOD

Preheat oven to 400 degrees

1. Toss butternut squash, cranberries, and shallots in the olive oil.  Season with salt and pepper and roast in the oven on a baking sheet lined with parchment paper for 30-40 mins, or until golden brown. 

2. While squash is roasting, heat olive oil and margarine in a large saucepan over medium-hi heat.  Add veggies, beans, and garlic and the 1 tsp sage and turn to coat all the veggies with the oil.  Season with salt and pepper, then reduce heat to medium and cover.  Cook for 15-20 mins, stirring regularly, until veggies are cooked and golden.  Remove lid, add wine, and cook until reduced.   

3.  Add braised veggies to the pan of roasted squash.  Sprinkle poultry spice over top and gently toss together.  Adjust seasonings to taste.  Set aside to cool.

Reduce oven to 375 degrees

4. Remove pastry from the fridge and cut off 2/3rds.  Return 1/3 to the fridge.  Roll out dough on a well-floured surface to between 1/8 to 1/4 inch thickness.  Cut the dough into circles, big enough to fit your muffin tin with some hang over.  For example, my muffin tins have sections with a 3.25 inch diameter, and I found that a circle of pastry dough with a 5 inch diameter fit perfectly.  Make sure there is a lip of dough so you can attach the top crust on.

5. Mould the pastry into the muffin tin, making sure it is an equal thickness.  Fill with cooled veggie filling, mounding it up as much as you can.  

6. Roll out the remaining pastry dough and cut to the right size to make a top crust for each pie.  Press the top crust on to the lip of dough from the bottom crust.  Cut venting holes/slits in the top and bake for 35-40 mins, until golden.  

7.  Let cool for 5 mins, then gently remove from the muffin tins.  I found it easiest to gently place a cooling rack upside on top of the pies, then invert the rack and the muffin tin at once (like getting a cake out of a pan).  Once out of the tin, serve the pies (right side up) with gravy.

Winter Vegetable Mini Pies

When I announced my one month hiatus from ye olde blog, I promised that I would be back with ideas for the upcoming holiday season. So, as promised, here is idea number one. The filling really isn't much of a breakthrough, but the crust definitely is. The pastry recipe comes from Top Chef Just Desserts, appropriately veganized, of course. It is easy (as pie) to roll out, is durable, and bakes up beautifully. The filling is really up to you. I did something very similar to this recipe, but you could easily make it more festive with the addition of some cranberries and roasted chestnuts.

Makes 12
Pastry
INGREDIENTS
- 1 lb all purpose flour
- 0.5 oz sugar
- 1/2 tsp salt
- 10.5 oz cold Earth Balance margarine, or vegetable shortening
- 5 oz cold water
- 2 tsp ground flax seed

METHOD
1. Whisk dry ingredients together, then cut margarine into the dry ingredients. Work with your fingers until it resembles coarse bread crumbs.
2. Whisk flax seed into the water, then add to dry ingredients. Work into a soft dough.
3. Wrap in plastic and refrigerate for at least 1/2 hour.

Mini Pies
INGREDIENTS
- 2 cups diced turnip
- 1 cup diced parsnip
- 1 cup diced rutabaga
- 2 cups diced potato
- 1 cup diced carrot
- 2 tbsp olive oil
- 1 large sweet onion, diced
- 1 celery stalk, diced
- 1 clove garlic, minced
- 2-3 tbsp white wine (or veg stock)
- 1 tsp sage
- 1/2 tsp thyme
- 1/2 tsp marjoram
- 2 tbsp flour
- 1/3- 1/2 cup soy milk
- salt and pepper to taste

METHOD
1. Bring a pot of salted water to the boil. Add turnips, parsnips, rutabaga, potato, and carrots. Boil for 5-7 mins, or until softened but not mushy. Rinse with cold water, drain, rinse, and drain. Set aside.
2. Heat oil in a large frying pan over medium heat. Saute onions, celery and garlic for 5-7 mins, until translucent. Add 1 tbsp of wine (or stock) and reduce. Repeat twice with remaining wine.
3. Add flour and spices to the pan and mix well. Then slowly add soy milk, mixing well. Add enough to make a gravy that is not too runny. Add cooked veggies, mix well, and season to taste. Set aside to completely cool (or stick it in the fridge).

To Make the Pies
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
1. Roll out the dough on a floured surface to 1/8 inch thickness. Cut out twelve 7" circles (I cut around a cereal bowl), re-rolling dough scraps to make more circles. Place about 1/2 cup of filling off centre, brush a little water around half of the circumference, then fold in half. Press dough together along the seam, then press with a fork.
2. Cut two slits in the tops to allow steam to escape, the place on the baking sheet. Bake for 35-40 mins, or until golden brown.

I put half of these in the freezer, unbaked, for later. I will report back how they fared, and the method for thawing and baking.

Irish Stew 2.0

Here is the stew I made for St. Patrick's Day. I have made Irish Stew before but this time I found a secret ingredient that made it even more awesome: Montreal Steak Spice. The pepper adds some kick while the coriander and paprika make for an earthy and hearty tasting stew. I did not have any seitan on hand, so I made "beef" by adapting the vegan sausage recipe and was thus able to whip up a tasty stew fairly quickly. As while most stews, feel free to improvise as you see fit. Here is what I did.

INGREDIENTS
Seitan
- this recipe, made with 1 1/2 cups of wheat gluten, no fennel, and 1 tbsp Montreal steak spice. I also added 1/2 tsp of gravy browner to get the dark brown colour. I then shaped it into a square, wrapped it in foil, and steamed it for 45 mins. I used half of the seitan (and froze the rest), cut it into small cubes and simmered it in the stew for about 30 mins. The end result was pretty good. Not too tough or bouncy.

Stew
- basically this recipe, but I did not use the vinegar or red wine. Instead I used veggie broth and added 2 tbsp Montreal steak spice. A reader commented that this was WAY too much steak spice, so maybe mine is old and less potent. Just add to taste.

Burgundy Stew

Hi kids! Sorry I have been gone for so long. Perhaps you caught my guest post on Crazy Sexy Life in the meantime. Things have been pretty interesting around here as of late. We are coming to the end of some pretty tense contact negotiations at work, and I was positive it was going to end in a strike. Well, a strike has been avoided but no contract has been ratified as of yet. The whole thing has been one big pile of stress. Of course, nothing relieves stress like some tasty comfort food. Say, a nice hearty stew.

INGREDIENTS
- 2 tbsp oil
- 1 leek, white and light green part, thinly sliced
- 4 cloves garlic, chopped
- 15 whole pearl onions
- 3 turnips, cubed
- 2 parsnips, sliced
- 2 large carrots, sliced
- 2 large potatoes, cubed
- 2 cups red wine
- 2 cups veggie broth (more, if needed)
- 1 19oz can white beans, drained and rinsed
- 1 tbsp basil
- salt and pepper to taste
- 4 cups baby spinach
- 1/4 cup tomato paste

METHOD
1. Heat oil in a large pot over medium heat. Saute leeks and garlic for 5-7 mins, until softened and beginning to brown. Add onions, turnips, parsnips, potatoes and fry for 2 mins.
2. Add wine to deglaze the pan, then add veggie broth, beans, and basil. Season to taste, then bring to bubbling. Reduce heat, loosely cover, and simmer for about 20 mins, until veggies are cooked. Add more broth if stew gets too dry.
3. Mix tomato paste into the stew, adding more broth if needed to get a nice thick consistency. Add spinach to the pot and cook for a min or so, until spinach wilts but is still a vibrant green. Adjust seasonings to taste and serve.

Pasta Primavera

Pasta Primavera sounds soooo much better than what this actually is: Clean out the Fridge Pasta. I used to hate pasta primavera because back when I was a vegetarian it seemed to be the only thing available when I went out to eat (kind of like the way I feel about salad and grilled veggies now that I am a vegan). Hmm. That tells you how long ago I was a vegetarian; I actually had the time and money to out to a restaurant. Anyway, despite Son #1's protests about the presence of mushrooms, this dish went over very well. It's not overly saucy, so increase the flour and soy milk if you want more.

INGREDIENTS

Serves 6

- 300g capellini, cooked

- 2 tbsp oil

- 1 onion, diced

- 1 red pepper, seeded and diced

- 1 large carrot, cut into thin sticks

- 8oz sliced mushrooms

- 2 cloves garlic, minced

- 2 cups frozen peas, thawed

- generous tbsp of flour

- 1 1/2 to 2 cups soy milk

- 1/4 cup nutritional yeast

- salt and pepper to taste

METHOD

1. While pasta is cooking, heat oil in a large frying pan over medium heat. Saute onions for 3 mins, until beginning to soften. Add red pepper and carrot and saute for 5 -7 mins, until carrots are starting to get tender. Add mushrooms and garlic and cook until mushrooms have released their water.

2. Add peas and heat through. Sprinkle flour over veggies and mix well. Add 1 1/2 cups of soy milk and nutritional yeast and bring to bubbling. Season to taste with salt and pepper.

3. Drain pasta and return to the pot over medium heat. Pour sauce over top and mix well. Add more soy milk if pasta is too dry.

Braised Tofu and Vegetables

I love watching cooking shows. Well, more like cooking competition shows. Top Chef is a favourite, and I love anything with Gordon Ramsay, even though he pretty much mocks everything I stand for. Anyway, it seems like someone on these shows is always braising some piece of meat, so I thought I would apply the method to some tofu. Braising is usually reserved for tough pieces of meat that need to be tenderized, so I guess you really don't need to braise tofu. Still, the end result was quite tasty, and I love the taste of oven roasted veggies.

INGREDIENTS

- 2 tbsp oil

- 1 pkg extra firm tofu, thickly sliced

- 1 sweet onion, halved and sliced

- 1 small red onion, halved and sliced

- 2 celery stalks, chopped

- 1 large carrot, sliced

- pinch of tumeric

- 1 tsp thyme

- 1/2 tsp paprika

- salt and pepper to taste

- 1 1/2 cup white wine

METHOD

Preheat to 350 degrees

1. Heat oil in an ovenproof frying pan over medium heat. Fry tofu slices for a few minutes on each side, until lightly browned. Remove tofu from pan and set aside.

2. Add vegetables to the pan and fry for 8-10 mins, until softened and onion is beginning to brown. Add spices and mix well. Season with salt and pepper.

3. Add wine to the pan. Let bubble for a few mins to let the wine reduce a bit. Place tofu on top of the veggies, baste with sauce, and place pan in the oven.

4. Bake for 30 mins, uncovered, basting tofu every 10 mins, until veggies are cooked, sauce is reduced, and tofu is golden brown. Serve tofu with veggies in the side, and topped with extra sauce.

Winter Vegetable Pie

It has been a crazy past few days of home renovating, so I am sorry to say I have not been very creative in the kitchen. But now, with all the saws, screwdrivers, ladders and paintbrushes put away, it was time to create something tasty in the kitchen. With winter weather upon us, root vegetables are abundant in the grocery store, so this dish makes good use of them. The quantities are variable here--it's better to have too many veggies than not enough so add more if needed.

INGREDIENTS

- 10" pie crust (top and bottom)

- 1 large Yukon gold potato

- 2 parsnips, peeled

- 2 turnips, peeled

- 2 carrots

- 1/2 rutabaga, peeled

- 2 tbsp oil

- 1 leek, thinly sliced

- 1 large sweet onion, halved and sliced

- 1 celery stalk, sliced

- 1 garlic clove, minced

- 2 tbsp flour

- 1 3/4 cup soy milk

- 1 1/2 tsp salt

- freshly ground pepper

- 1/2 tsp sage

- 1 tsp thyme

- 2 tbsp chicken-style broth powder

METHOD

Preheat oven to 400 degrees

1. Get a few inches of salted water boiling in a large pot. Slice potato, parsnips, turnips, carrots, and rutabaga as thinly as possible. Cook in the boiling water for 1-2 mins, until veggies are softened but still somewhat firm. Drain veggies and rinse in cold water.

2. Heat oil in a large frying pan over medium heat. Saute leek, onion, celery, and garlic for 5-7 mins, until softened. Add flour and mix well. Slowly add soy milk and bring to bubbling. Add spices and broth powder and adjust seasonings to taste.

3. Lay a few layers of veggies in the bottom of the pie crust. Top with 1/3 of the onion mixture. Repeat. Repeat again, then top with a final layer of veggies. Top with the crust. Bake for 40-45 mins, until crust is browned and sauce is bubbling. Let pie sit for 10 mins before cutting and serving.

Sweet Potato and Carrot Muffins

You may have noticed a that my mom posted a message a few days ago asking for a carrot or zucchini muffin recipe. Well, here you go, Mom.

INGREDIENTS

Makes 12 large muffins

- 1/2 cup raisins

- 1 1/2 cups all purpose flour

- 2 tsp baking powder

- 1/2 tsp baking soda

- 1/2 cup sugar

- 1 tsp cinnamon

- 1 tsp ginger

- 1/2 tsp nutmeg

- 1/4 tsp allspice

- 1/8 tsp ground cardamom

- 1/2 tsp salt

- 3/4 cup wheat bran

- 1/4 cup oat bran

- 1 cup cooked and mashed sweet potato

- 1/3 cup canola oil (or applesauce)

- 1 1/2 cup soy milk

- 1 1/2 cup cup finely grated carrot

METHOD

Preheat oven to 400 degrees
1. Soak raisins in hot water.

2. Whisk together flour, baking powder and soda, sugar, spices, salt, and bran in a bowl. In a separate bowl, whisk together sweet potato, oil, and soy milk until well-blended. Mix in grated carrot.

3. Add to dry ingredients and mix until just moist (over mixing makes for tough muffins). Batter will be thick. Divide batter into muffin tins and bake for 20-24 mins, until a toothpick comes out clean.

Irish Stew

Following the stew theme started last night, I went for a more familiar Irish stew tonight. I was disappointed to find out that most Irish ales are not vegan (Guinness as well) because they use isinglass to filter the beer. Most lagers, though, are vegan, including Harp's. The stewing beef is Bryanna's beefy seitan, an old-school simmered seitan that is wonderfully tender.

INGREDIENTS

- 2 tbsp oil

- 1 large sweet onion, halved and sliced

- 2 cloves garlic, minced

- 3 cups cubed beefy seitan

- 1/4 cup apple cider vinegar

- 3 tbsp soy sauce

- 1 cup lager

- 1 cup red wine

- 2 cups chopped carrots

- 1.5 lbs cubed potatoes

- 2 tsp coriander

- 2 tsp thyme

- 1 tsp sage

- salt and pepper to taste

- water

- 3 tbsp flour

- 1/2 cup soy milk

METHOD

1. Heat oil in a large pot over medium heat. Saute onions and garlic for 5-7 mins, until soft and translucent. Add seitan and fry for 2 mins. Add vinegar and soy sauce and cook until liquid has been reduced.

2. Add lager and wine to the pot and cook for 10 mins, uncovered, until liquid reduces a bit and no longer smells so boozy.

3. Add carrots, potatoes, spices, and enough water to almost cover everything. Season to taste with salt and pepper. Bring to bubbling, cover, and simmer for at least 30 mins, until veggies are soft.

4. Mix flour into soy milk and add to pot. Bring to bubbling to thicken. Adjust seasonings to taste. Serve with Irish soda bread to mop up the sauce (recipe tomorrow).

Hearty Early Fall Stew

It looks like we can kiss summer goodbye here in ye olde northe. The nights are quite cool (threats of frost) and the days, while sunny, have that fallish nip in the air. Suffice it to say the bike ride into campus in the morning is a tad chilly. Weather like this makes me think of pumpkins, beautiful leaves, and tasty stews like this one. I love the whole potatoes and baby carrots because they give it a really hearty look and texture.

INGREDIENTS
- 2 tbsp oil
- 1 large sweet onion, halved and sliced
- 2 ribs celery, diced
- 1 leek, chopped
- 2 cloves garlic, chopped
- 1.5 lbs mixed baby potatoes (red, yellow, white, purple)
- 2 cups baby carrots (or more)
- 1 can mixed beans, rinsed and drained
- water
- 1 tsp sage
- 1 tsp oregano
- 1 tsp coriander
- 1/2 cup finely chopped fresh parsley
- 1 tbsp HP or A1 sauce
- 2 tbsp soy sauce
- salt and pepper
- 2 cups frozen peas
- 1/4 cup flour
- generous 1/2 cup soy milk

METHOD
1. Heat oil over medium heat in a large pot. Saute onions, celery, leek, and garlic for 7-10 mins, until soft and translucent. Add potatoes, carrots, and beans and mix well.
2. Add enough water to cover veggies about 3/4 of the way (i.e. some veggies should be poking out of the water). Add seasonings (including parsley) and sauces and bring to bubbling. Reduce heat, cover, and simmer for 15-20 mins, until potatoes and carrots are soft.
3. Put flour and soy milk in a container with a tight-fitting lid and shake to mix together. Add to stew with peas and bring to bubbling. Add more liquid, or more flour mixture to get the consistency you like. Adjust seasonings to taste and serve.

Rosemary Tofu and Vegetables En Croute

Don't dishes sound better with some French thrown into the title? This is a dish that may be better suited for colder weather, but I needed to use up the puff pastry I made the other day. You may want to keep this in mind for Thanksgiving dinner. I also wanted to use up the potatoes, carrots, and beans from the farmer's market. I put tofu in the filling, but you could use beans instead, or both.

INGREDIENTS

- 1/2 recipe puff pastry (1 sheet)

- 2 potatoes, diced

- 4-5 small carrots, sliced

- handful of yellow beans, chopped into 1/2" pieces

- 1/2 pkg extra firm tofu, small dice

- 1 tbsp olive oil

- 1 yellow onion, halved and sliced

- 1 large garlic clove, minced

- 1 tsp crushed rosemary

- 1 tsp sage

- 1/2 tsp marjoram

- 1/2 tsp parsley

- salt and pepper

- 1 tbsp flour

- 1/4 cup nutritional yeast

- 3/4 cup soy milk

- 1/4 cup vegan sour cream

- soy milk for brushing

METHOD

1. Place potatoes and carrots in a pot and cover with water. Bring to a boil, cover, and simmer for 8-10 mins, until potatoes are getting tender. Add beans and simmer another 5 mins. Remove from heat and drain.

2. While veggies are cooking, heat a non-stick frying pan over medium heat. Add tofu and let cook for a few mins to release some of the water. Spray tofu with oil and cook until golden. Remove from pan.

3. Heat 1 tbsp of oil in pan and saute onion and garlic for 5 mins, until soft. Add tofu and vegetables and mix well. Add spices and season to taste.

4. Add flour and nutritional yeast and mix well. Add soy milk and stir well. When thickened, remove from heat. Stir in sour cream. The filling needs to completely cool before you can put it in the crust. Stick the pan in the fridge while you prep the dough.

5. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

6. On a floured surface, roll dough into a 13" x 16" rectangle. Place cooled filling in a line down the centre (there is a lot, so heap it on). Fold sides into the middle, making sure they overlap and inch or so. Fold ends in and press down to seal.

7. Flip over onto the baking sheet (seam is now down). Seal ends by pressing down on them with a fork. Brush with soy milk. With a sharp knife, cut slits along the top every 1 inch or so.

8. Bake for 35 to 40 mins, until golden brown.

Potato Apple Casserole with Maple Sausage

This is one of those dishes that I made up in my head as I rode the bus home. It pretty much snowed all day here (boooourns!), so I wanted something more wintry. Potatoes. Carrots. That kind of thing. Plus, I wanted to work in some of the maple syrup I bought on the weekend. The end result was a mix between scalloped potatoes and a casserole. The boys loved it, I had thirds, and there was only a little bit left when dinner was done.

INGREDIENTS

- 6-7 Yukon gold potatoes, skins on, thinly sliced

- 2 tbsp oil

- 1 vidalia onion, chopped

- 2 celery stalks, chopped

- 3 cloves garlic, minced

- 3 carrots, thinly sliced

- 2 maple sausages, chopped into large chunks (see below)

- 1 1/2 cup canned white kidney beans, rinsed and drained

- 1/2 cup maple syrup

- 1 1/4 cup water

- 1 heaping tbsp cornstarch

- 1/4 cup soy creamer

- 1 tsp sage

- 1 tsp thyme

- salt and pepper to taste

- 1 large McIntosh apple, cored and thinly sliced

METHOD

1. Boil potato slices in salted water for 1 min, until softened but still firm. Drain in a colander and rinse with cold water. Set aside.

2. Heat oil in a large frying pan over med-hi heat. Saute onion and celery for 4-5 mins, until onion is translucent. Reduce heat to medium and add garlic and carrots. Cook for 8-10 mins, until carrots soften. Add chopped sausage and beans to the pan.

3. Add maple syrup and 1 cup of the water. Bring to bubbling. Dissolve cornstarch in remaining 1/4 cup of water and add to pan. Bring to bubbling. Add soy creamer and spices, and season to taste with salt and pepper.

4. Preheat oven to 450 degrees.

5. Grease a large casserole dish and place a layer of potatoes on the bottom. Top with 1/3 of the apple slices, and 1/3 of the sausage mixture. Top that with another layer of potatoes and apples, and 1/3 of the sausage mixture. Repeat, and top with a final layer of potatoes.

6. Lightly spray potatoes with oil and bake for 30-35 minutes, until casserole is bubbling and potatoes are golden brown.

A Note on Maple Sausage

- To make maple sausage, make the breakfast sausage recipe, but increase maple syrup by replacing 1/4 of the water with maple syrup. Also, add 1/2 tsp maple extract. Make four large sausages.

Yetakelt We't and Misr Allecha

Here are the other two dishes from last night's Ethiopian feast. Yetakelt We't is a tasty vegetable stew, and Misr Allecha is a wonderfully spiced lentil dish. Both taste best of you can let them simmer for a few hours before serving. I have included a picture of the Yetakelt We't but not the Misr Allecha. Although I think it is my favourite dish, let's face it, there is no good way to photograph a plate of lentils.

Yetakelt We't
INGREDIENTS- 1 onion, chopped
- 2 garlic cloves, minced
- berbere to taste
- 1 tbsp paprika
- 1/4 cup niter kebbeh
- 1 cup green beans
- 2 carrots, chopped
- 2 potatoes, cubed
- 2 tomatoes, chopped
- 1 cup peas
- 1/4 cup tomato paste
- 2 cups water
- salt and pepper to taste

METHOD
1. Saute onions, garlic, berbere ans paprika in nitter kebbeh for 5 mins.
2. Add beans, carrots, potatoes and saute for 10 mins.
3. Add tomatoes, tomato paste, and water. Mix well, bring to boil, reduce heat, and simmer until veggies are tender and stew is thick.
4. Season to taste with salt and pepper and serve.

Misr Allecha
INGREDIENTS
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp niter kebbeh
- 1 cup red lentils, rinsed
- 1/2 tsp tumeric
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp cloves
- 2 1/3 to 3 cups of water

METHOD
1. Heat niter kebbeh in large pan and saute onion and garlic for 5 mins. Add in rinsed lentil and spices and fry for 1 min.
2. Add in water, bring to bubbling, reduce heat, cover, and simmer until lentils are soft. Add more water if needed.

Maple Roasted Tofu and Veggies

Well, winter has come to the north in full force. Freezing cold, snow, parkas, touques, and big clumpy boots. It makes me want to roast things in the oven, if for no other reason than it heats the house up a few more degrees.

INGREDIENTS

- 2 yukon gold potatoes, diced

- 2 large red potatoes, diced

- 1 yellow onion, cut into eighths

- 1 red onion, cut into eighths

- 1 small rutabaga, peeled and diced

- 3 carrots, cut into chunks

- 4 cloves of garlic, cut into chunks

- 1 cup cooked chickpeas

- 1 pkg firm tofu, pressed and diced

- 2 tbsp oil

- 1/4 cup balsamic vinegar

- 1/2 cup maple syrup

- 2 tbsp water

- 1 tsp dried sage

- 1 tsp dried thyme

- salt and pepper

METHOD

Preheat oven to 450 degrees

1. Place all veggies in a large bowl. Mix oil, vinegar, syrup, water, and spices in a small bowl. Pour over veggies and toss well. Place on a stoneware baking sheet. Put tofu on veggies and gently toss to coat in sauce.

2. Roast veggies in oven for 60-70 mins, stirring veggies after 30, 45, and 60 mins to keep the sauce from burning. Toss in an extra bit of maple syrup before you serve if you want an extra bit of sweetness.

I served this dish up with pumpkin scones.

Carrot Cashew Curry Coconut Soup

We finally had that fall party we tried to throw last month but was stymied by our kids getting sick. I revived the same menu, despite the fact that about 15 centimetres of snow fell today. Even though it looked like winter, the fall-inspired dishes still worked. The hot cider smelled wonderful, as did the roasted apple chutney. I added this Carrot Cashew Curry Coconut Soup (from the Chez Piggy Cookbook)--a wonderful balance between creamy coconut milk and spicy curry (not that this picture does it any justice).

INGREDIENTS

- 2 tbsp oil

- 2 onions, diced

- 2 celery stalks, sliced

- 3 cloves of garlic, diced

- 1/4 cup chopped fresh ginger

- 1 tbsp curry powder

- 1 tsp cinnamon

- 1 tsp tumeric

- 1 tsp coriander

- 1/2 tsp cumin

- 1/2 cups raw cashews

- 1 1/2 lbs carrots, grated

- 6 cups vegetable stock

- 1 can coconut milk

- salt and pepper to taste

METHOD:

1. Heat oil in a stockpot and saute onion, celery, garlic and ginger for 15 mins, until onions are golden brown. Add in spices and cashews and cook for another minute.

2. Add carrots and mix thoroughly. Add stock and bring to bubbling. Lower heat, cover, and cook until carrots are soft. Really, the longer you can cook this the better--it lets the flavours develop.

3. Blend with a hand blender until smooth. Stir in coconut milk and heat (but don't boil). Season to taste with salt and pepper. Serve.

Jambalaya, Cajun Carrots, and Cornbread

We are feeling a bit better today, but a bit congested. Well, there is nothing like a little spice to clear out the sinuses. Let the Cajun fest begin!

Chickpea and Sausage Jambalaya

INGREDIENTS

- 1/4 cup vegetable oil

- 2 large yellow onions, chopped

- 1 green pepper, chopped

- 2 celery stalks, chopped

- 2 tsp salt

- 1/2 tsp cayenne pepper (more if you want it spicier)

- 1 pkg Yves veggie sausages, thickly sliced

- 1 can chickpeas, rinsed

- 3 bay leaves

- 1 1/2 tsp dried thyme

- 2 tsp parsley

- 3 cups uncooked white rice

- 6 cups water

- 4 green onions, sliced

METHOD:

1. Heat oil on medium heat in a stockpot. Add in onions, bell peppers, celery, salt, and cayenne. Cook for 20 minutes, stirring often, until veggies are a deep golden brown.

2. Add in sausage and cook for 5 mins, or until sausage begins to brown.

3. Add in chickpeas, bay leaves, thyme, parsley, and rice. Stir until rice is coated.

4. Add in water, cover, and cook on medium-low heat, covered, for about 30 mins until rice is soft and liquid is absorbed.

5. Remove bay leaves and stir in green onions. Serve.

Cajun Carrots

Thickly slice 6 large carrots and boil or steam until soft. Drain. Mix with 1 tbsp margarine, 1 tbsp maple syrup, 1/2 tsp dried thyme, 1/2 tsp paprika, pinch of cayenne, and 1/4 cup chopped pecans.

Cornbread

I made Isa's cornbread from the PPK, but I did make a few changes. 1. I baked it in a 10" cast iron pan that I pre-heated in the oven before I poured the batter in. 2. I upped the maple syrup to 1/4 cup to make it a bit sweeter.