Wednesday, January 28, 2015

Creamy Vegan Carrot Ginger Soup




This recipe is very loosely inspired by Cook's Illustrated carrot ginger soup recipe. But honestly my left over coconut milk from the day before was the true inspiration.  Ginger, coconut milk and lime leaves gives this recipe a Thai bent that I always enjoy.  Coconut milk makes this soup velvety, and the lime leaves bring out, and compliment the ginger flavor.

Creamy Vegan Carrot Ginger Soup
  • 1 medium yellow onion, diced
  • 900 g (2 lbs) carrots, peeled, halved, cut in 1/2 cm (1/4 inch) slices
  • 30 ml (2 tablespoons) canola oil2 cloves garlic, finely chopped
  • 30 ml (2 tablespoons) fresh ginger, finely chopped
  • 1 l (4 cups) spring or filtered water
  • 2 lime leaves (bruised)
  • 1 bay leaf
  • pinch of dried thyme
  • 250 ml (1 cup) coconut milk
  • To taste salt and freshly ground pepper

  • In a saucepan, sweat onions and carrots in canola oil, covered, over medium low heat for 10 minutes.  Turn heat up to medium, add garlic and ginger and saute uncovered for 2 minutes. Add water, lime leaves, bay leaf, coconut milk, and thyme and simmer for 15 minutes (or until carrots are very tender).  Let cool slightly.  Puree until smooth, in batches, and season to taste with salt and pepper. Serve.  
Note: Freezes well. If using cream instead add after pureed.  Cook's Illustrated's recipe uses carrot juice as the liquid.  That's a great idea, but very expensive!  Unless of course you have a juicer or a large budget.  The above soup has a lot of flavor without it.  Adding water may seem strange, but remember that in the act of making this recipe you are creating your own carrot stock.  I find the flavor of store bought vegetable stock kind of muddy and/or extremely bland and not worth it. If you would like to try it with homemade vegetable stock.  Make a stock that's heavy on the carrots.

Sunday, November 30, 2014

Best Christmas Recipes

Sucre à la crème or Maple Fudge:  A classic Quebec holiday recipe. This version by Ricardo is by far the best!

Joy of Baking Caramel Corn: This recipe is tricky but worth it.  Watch the video and follow the recipe.  You will make it every year.

Martha's Fig pinwheel cookies: These are my favorite cookies, and I am always reluctant to give them away.  I have made them every Christmas for 5 years straight. 

Classic Shortbread:  Canadian Living is where I turn when I want a good solid no fail recipe and this is one of them.

 
Fine cooking's Ginger Cake: is simply delicious.  The Fine Cooking picture accompanying this recipe does not present a very elegant dessert.  Try using a small bundt pan and finishing with icing sugar.


photo by Tiffany Rieder

Saturday, November 29, 2014

Vegetable Paté as a Main Dish for the Holidays



The ingredients list in this recipe is long, but every ingredient on the list is thrown together in a food processor and blended (which takes a minute at most). This paté has the unami flavor we all crave and is a satisfying recipe for vegans, vegetarians and carnivores. If you are receiving over the holidays make this recipe ahead of time for your vegetarian guests.


Vegetable Paté
yield: 2 loaves

  • 250 ml (1 cup) pumpkin seeds
  • 250 ml (1 cup) filtered water
  • 125 ml (1/2 cup) spelt flour
  • 125 ml (1/2 cup) vegetable oil
  • 1 potato, peeled and chopped
  • 1 onion, chopped
  • 1 large carrot, peeled and sliced
  • 1 stalk celery, chopped
  • 1 clove garlic, peeled
  • 60 ml (1/4 cup) soya or tamari sauce
  • 45 ml (3 tablespoons) sesame seeds
  • 30 ml (2 tablespoons) miso or vegemite
  • 30 ml (2 tablespoons) lemon juice
  • 2.5 ml (1/2 teaspoon) dried thyme
  • 2.5 ml (1/2 teaspoon) dried sage
  • 2.5 ml (1/2 teaspoon) dried savory
  • 2.5 ml (1/2 teaspoon) dry mustard
  • 2.5 ml (1/2 teaspoon) salt
  • 2.5 ml (1/2 teaspoon) ground black pepper     

                                                                                                                                         Pre-heat oven to 175C (350F).  Lightly grease 2 loaf pans. In a food processor blend all the ingredients until only the smallest flecks of vegetables are visible. Divide mixture equally between 2 loaf pans. Cook until the centers are set, but still soft (about 1 hour). Let loaves cool down a little before gently removing from pans.  Serve a whole loaf warm as a main dish or divide the paté into slices, wrap and freeze for future use in sandwiches etc.  These loaves can also be frozen whole and warmed up in the oven. Try serving with a vegetarian mushroom gravy. 

 

Wednesday, November 19, 2014

Gluten Free Chocolate Chip Cookies


I have had some bad gluten free baking in my life.  Particularly "bread".  There are, however, more and more recipes using real ingredients that result in delicious desserts that even those without gluten intolerance would choose over grain based desserts.

The following recipe is a keeper. There is no strange after taste or that something isn't right feeling in your mouth.  My kids, who are not gluten intolerant, happily ate these cookies without complaint.  They also held up well to being dunked in hot chocolate (the cookies, not my kids). Most importantly they taste good. A mix of coconut flour and tapioca flour seems to have provided the satisfying texture you want in a cookie. 

Christmas version: I would add peppermint extract in place of the vanilla and crushed candy canes instead of chocolate chips if I wanted to turn this recipe into a Christmas recipe.

 Gluten Free Chocolate Chip Cookies
 #40 scoop 24 ml (1 5/8 oz.)  or approximately a scant 2 tablespoons
yield: 10 large cookies
  • 160 ml (2/3 cup) coconut flour
  • 80 ml (1/3 cup) tapioca flour/starch
  • 2.5 ml (1/2 teaspoon) baking soda
  • 1 ml (1/4 teaspoon) baking soda
  • 80 ml (1/3 cup) sugar
  • 80 ml (1/3 cup) chocolate chocolate chips
  • 5 ml (1 teaspoon) vanilla extract
  • 2 eggs
  • 60 ml (1/4 cup) vegetable oil
  • 60 ml (1/4 cup) butter, softened
  • 15 to 45 ml (1 to 3 tablespoons)
  • Pre-heat oven to 175C (350F). 
  • Add all the dry ingredients to a medium bowl, including the chocolate chips, and whisk to blend. Place the vanilla extract, eggs, vegetable oil, and butter in a blender.  Puree for 1 minute.  Add to the dry ingredients. Use a fork to blend. Add the water 15 ml (1 tablespoon) at a time until the dough starts to hold together.  Scoop cookie dough onto a cookie sheet and press each scoop down with a fork. Bake in the center of the oven for 15 minutes or until cookies are golden around edges. Cool on a baking rack.
http://ecx.images-amazon.com/images/I/31j2dcQHzxL._SY300_.jpg

Thursday, June 19, 2014

Montreal Steak Seasoning Recipe


Steak seasoning was a staple in the kitchen of my childhood.  However I became wary of preservatives and mystery ingredients as a young adult, and have never used steak spice in my own kitchen.  Recently I was given a mortar and pestle (pretty much the only kitchen tool I was missing), and have been twitching to grind my own spices and prepare various rubs and seasonings. 

I make  my own curry powder when I have time (preferably Jamaican curry powder). I use cumin seeds frequently and have been grinding seeds from a high quality pricey batch I bought at a health food store, a la minute, when I need it.  Yesterday I ground and mixed up a batch of Montreal Steak Seasoning for a recipe that called for it.  Here is a link to the Montreal Steak Seasoning recipe. Why Montreal steak spice and not just steak spice?  Well I consider myself a Montrealer, and quite frankly Montrealers do it better! Just ask Fairmout bagel.

I especially, and with irony, recommend this seasoning to vegans and vegetarians.  Montreal steak spice works well with grilled tofu, tempeh and vegetables (particularly portobella mushrooms).  It also livens up veggie burgers.  Many of us did not start out as vegetarians and this spice's flavor is reminiscent of a certain meatiness without the actual meat.

Monday, June 9, 2014

Banana Split Oatmeal Cookies


Frozen desserts are the staple of summer, but satiating portable snacks are still needed.  Once they have completely cooled I wrap them in plastic wrap, and throw them in a self sealing plastic bag and store them in the freezer.  I pop one in a lunch box in the morning, and within an hour they have come to room temperature and are perfect for snack time. 

Banana Split Oatmeal Cookies
yield:
14 large cookies
  • 560 ml (2 1/4 cups) old fashioned oats
  • 160 ml (2/3 cup) all purpose flour
  • 60 ml (1/4 cup) ground flax seeds
  • 2.5 ml (1/2 teaspoon) ground cinnamon
  • 1 ml (1/4 teaspoon) salt
  • 180 ml (3/4 cup) unsalted butter, room temperature
  • 250 ml (1 cup) brown sugar
  • 5 ml (1 teaspoon) vanilla extract
  • 1 large egg
  • 125 ml (1/2 cup) dark chocolate chips
  • 80 ml (1/3 cup) banana chips, crushed
  • Sufficient quantity strawberry jam
  • Pre-heat oven to 180 C (350 F).
  • Add oats, flour, ground flax, ground cinnamon and salt to a food processor. Process for 30 seconds to blend and to break down oats slightly. In a separate bowl, cream the butter and sugar until well blended (3 to 5 minutes).  Scrap down the sides of bowl. Add egg and beat for 1 minute.  Add vanilla extract and beat for 30 seconds.  Add dry ingredients, and beat on low speed until just blended.  Add the chocolate chips and crushed banana chips and beat for just a few seconds to distribute the chips and pieces. 
  • Use a 60 ml (1/4 cup) scoop to measure out cookie dough.  Place cookies at least 5 cm (2 inches) apart on a parchment lined baking sheet. Use a flat bottomed glass to flatten cookies slightly.  Press down lightly on center of each cookie to create a small well for jam.  Add a heaping teaspoon of strawberry jam to each cookie.  Bake in the center of oven for 12 to 15 minutes.  12 minutes for softer cookies, and up to 15 minutes for firmer cookies (or until golden around edges).  
 
Note: Firmer cookies hold up better in a lunch box.

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