Category Archives: Vegetarian

Pierre’s Roasted Pumpkin with Braised Chickpeas

Pierres-chickpea-stew-1
I love hearty winter curries, especially ones made with winter squash and chickpeas; here’s a simple one to keep you warm. While I was over for a conference call at Pierre‘s last week, he made roasted pumpkin with braised chickpeas as we chatted. It was the perfect lunch on the first day of deep snow – the kind that soaked the bottom six inches of your jeans and made your socks wet when you took your boots off.Continue reading→

KALE AND BRUSSELS SPROUT SLAW

Delicious Slaw

Kale and Brussels Sprout Slaw
Serves 6
Kale and Brussels Sprout Slaw
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Ingredients
  1. Dressing
  2. 1⁄4 cup olive oil 60 ml
  3. 2 TBSP freshly squeezed lemon juice 30 ml
  4. 2 TBSP cider vinegar 30 ml
  5. 1 TBSP grainy or Dijon mustard 15 ml
  6. 1 TBSP liquid honey 15 ml
  7. Salad
  8. 5 cups loosely packed kale 1.25 L
  9. 8 large Brussels sprouts, 8
  10. ends trimmed
  11. 1 small apple, diced 1
  12. 1⁄3 cup crumbled feta cheese 75 ml
  13. 1⁄3 cup chopped pecans, toasted 75 ml
  14. (see tip, below)
Instructions
  1. Dressing: In a small bowl or jar, whisk or shake together oil, lemon juice, vinegar, mustard and honey.
  2. Salad: Pull the kale leaves off the stalks and discard the stalks. Stack and thinly slice the leaves. Halve the Brussels sprouts lengthwise and thinly slice. In a large bowl, combine kale, Brussels sprouts, apple and feta. Drizzle with dressing and toss to combine. Serve sprinkled with pecans.
  3. Serves 6.
Notes
  1. Tip: Toast pecans in a small dry skillet over medium heat, shaking the pan often, until pale golden and fragrant. Let cool before adding to your salad.
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SPICED ROASTED CAULIFLOWER

TIRED OF STEAMED CAULIFLOWER!  TRY ROASTING IT

Spiced Roasted Cauliflower
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Ingredients
  1. 1 head cauliflower 1
  2. 2 tbsp vegetable oil 30 ml
  3. 2 tsp chili powder 10 ml
  4. 1 tsp ground cumin 5 ml
  5. 1⁄2 tsp salt 2 ml
  6. 1⁄4 tsp freshly ground black pepper 1 ml
Instructions
  1. Preheat oven to 425°F (220°C). Separate cauliflower into florets. Toss with oil and spread out on a baking sheet. Sprinkle with chili powder, cumin, salt and pepper, then toss to coat. Roast for 20 to 30 minutes, stirring once or twice, until tender and golden.
  2. Serves 4 to 6.
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RED LENTIL AND VEGETABLE CURRY

 

Red Lentil and Vegetable Curry is a Fantastic Vegetarian Main or a Swoon Worthy Side Dish

Red Lentil and Vegetable Curry
Red Lentil and Vegetable Curry is a Fantastic Vegetarian Main or a Swoon Worthy Side Dish
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Ingredients
  1. 1 tbsp vegetable oil 15 mL
  2. 1 large onion, finely chopped 1
  3. 4 cloves garlic, minced 4
  4. 3 tbsp mild or medium Indian curry 45 mL
  5. paste
  6. 11⁄2 cups grated peeled sweet potato 375 mL
  7. 1 cup dried red lentils, rinsed 250 mL
  8. 11⁄2 cups tomato sauce 375 mL
  9. 2 cups vegetable broth 500 mL
  10. 3 cups packed baby spinach 750 mL
  11. 11⁄4 cups drained roasted red peppers, 300 mL
  12. chopped
  13. Salt (optional)
  14. 2 tbsp chopped fresh cilantro 30 mL
  15. Chopped tomato
Instructions
  1. Use a 31⁄2- to 4-quart slow cooker. In a skillet, heat oil over medium heat. Add onion, garlic and curry paste; cook, stirring occasionally, for 3 minutes. Stir in sweet potato and lentils. Stir in tomato sauce and bring to a boil. Transfer to slow cooker. Stir in broth. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until lentils are very soft. Stir in spinach and red peppers. Cover and cook on High for about 20 minutes, until spinach is wilted and red peppers are hot. Adjust seasoning with salt, if desired. Serve garnished with cilantro and tomato.
  2. Serves 4 to 6.
Notes
  1. Tip: Heat seekers can use hot Indian curry paste or add cayenne pepper to taste with the spinach.
  2. Tip: Curry pastes can be quite salty. Taste the curry at the end of the cooking time and add salt if necessary.
  3. Variation: Use 1 cup (250 mL) frozen peas instead of the spinach.
  4. Who are “they” anyway?
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Who are “they” anyway?

VEGETARIAN TEXAS TACOS

Perfect for summer entertaining, a quick cottage lunch, or a fabulous vegetarian meal for busy families on the go…

VEGETARIAN TEXAS TACOS
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Ingredients
  1. VEGETARIAN TEXAS TACOS
  2. 1 Tbsp. vegetable oil 15 mL
  3. 1 medium onion, minced 1
  4. 3 garlic cloves, minced 3
  5. 4 tsp. ground cumin 20 mL
  6. 4 tsp. chili powder 20 mL
  7. 2 19 oz. (540 mL) cans black or pinto beans, drained, rinsed 2
  8. 3⁄4 cup medium salsa 175 mL
  9. 1⁄2 cup frozen kernel corn 125 mL
  10. salt & pepper to taste
  11. 1⁄2-1 tsp. crushed red pepper 2-5 mL
  12. 3⁄4 cup grated Monterey Jack cheese 175 mL
  13. 1⁄4 CUP grated cheddar cheese 60 mL
  14. about 10 flour tortillas 410 g
  15. Toppings (use 3 or more plus salsa)
  16. TOPPINGS
  17. 1 medium diced zucchini 1
  18. shredded lettuce
  19. 2 small avocados, diced & tossed 2
  20. with a splash of lime juice
  21. grated Cheddar cheese
  22. chopped onion
  23. diced red or yellow pepper
  24. diced fresh tomatoes
  25. salsa
Instructions
  1. PREHEAT OVEN TO 350°F (180°C). HEAT OIL IN A LARGE FRYING PAN OVER MEDIUM HEAT. ADD ONION AND GARLIC AND COOK, STIRRING OCCASIONALLY, UNTIL ONION IS TRANSLUCENT, ABOUT 5 MINUTES. ADD CUMIN AND CHILI POWDER AND STIR UNTIL THEY ARE AROMATIC, ABOUT 1-2 MINUTES LONGER. ADD BEANS AND SALSA AND MASH WITH A POTATO MASHER TO A CONSISTENCY THAT IS TO YOUR LIKING. ADD CORN AND SEASON WITH SALT, PEPPER AND CRUSHED RED PEPPER.
  2. PUT MIXTURE IN A CASSEROLE AND SPRINKLE CHEESES ON TOP. BAKE FOR 15-20 MINUTES OR UNTIL CHEESE MELTS. WARM TORTILLAS IN OVEN AND LET YOUR FAMILY DO THEIR OWN WRAPPING AND TOPPING. PASS THE SALSA.
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Pasta with Peppers

After five and still alive!

Pasta with Peppers
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Ingredients
  1. 4 peppers (use mixture of red, green and yellow)
  2. 1/3 cup olive oil
  3. 3 garlic cloves, minced
  4. 1/2 lb. spaghettini
  5. 2 cups grated Asiago or freshly grated Parmesan cheese
Instructions
  1. Cut peppers into strips. Saute in oil with garlic. Cook pasta according to package directions. Drain. Pour pepper-oil mixture over hot pasta and toss with grated cheese. Serves 4 as a side dish.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 139), Aces (Page: 149)
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Pear & Cambozola Pizza

Favourite oxymorons: Temporary tax increase, tight slacks, twelve-ounce pound cake, exact estimate.

Pear & Cambozola Pizza
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Ingredients
  1. 12″ pizza crust (see Fast and Easy Pizza Crust – That’s Trump – pg.96) or purchased pizza crust 30cm
  2. olive oil to brush on crust
  3. 1 – 14 oz. can pears, drained and sliced in thin strips 398ml
  4. 2 Tbsp. toasted pine nuts 30ml
  5. 3 oz. Cambozola cheese, sliced or crumbled 85g
  6. freshly ground pepper
Instructions
  1. Preheat over to 450F (230C). Brush crust with olive oil, arrange pears on crust in pinwheel pattern, sprinkle with pine nuts, top with cheese and sprinkle of pepper. Bake 10-15 minutes, until crust is golden.
  2. Another Good Idea: For apple and Brie pizza, saute’ sliced apples in butter and brown sugar. Sprinkle with cinnamon. Dot pizza crust with broken pieces of Brie chesse, arrange apples on top and sprinkle with chopped walnuts and fresh rosemary. Bake as above.
Instructions
  1. Preheat over to 450F (230C). Brush crust with olive oil, arrange pears on crust in pinwheel pattern, sprinkle with pine nuts, top with cheese and sprinkle of pepper. Bake 10-15 minutes, until crust is golden.
  2. Another Good Idea: For apple and Brie pizza, saute’ sliced apples in butter and brown sugar. Sprinkle with cinnamon. Dot pizza crust with broken pieces of Brie chesse, arrange apples on top and sprinkle with chopped walnuts and fresh rosemary. Bake as above.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 123), That’s Trump (Page: 97)
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Gourmet Macaroni & Cheese

Comfort Food.

Gourmet Macaroni & Cheese
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Ingredients
  1. 2 1/2 cups macaroni (625 ml)
  2. 1/4 cup butter (60 ml)
  3. 1/4 cup flour (60 ml)
  4. 2 cups milk (500 ml)
  5. 1 tsp. salt (5 ml)
  6. 1 tsp. sugar (5 ml)
  7. 1/2 lb. processed cheese, cubed (250 g)
  8. (Velveeta)
  9. 2/3 cup sour cream (150 ml)(fat free
  10. is fine)
  11. 1 1/3 cups cottage cheese (325 ml)
  12. 2 cups grated old cheddar cheese (500 ml)
  13. 1 1/2 cups soft breadcrumbs (375 ml)
  14. 2 Tbsp. butter (30 ml)
  15. paprika
Instructions
  1. Cook and drain macaroni and place in a 2 1/2 quart (2.5 L) greased casserole. Melt butter over medium heat; stir in flour; mix well. Add milk and cook over medium heat, stirring constantly until sauce thickens. Add salt, sugar and cheese. Mix well. Mix sour cream and cottage cheese into sauce. Pour over macaroni. Mix well. Sprinkle cheddar cheese and crumbs over top. Dot with butter and sprinkle with paprika. May be frozen at this point. Bake at 350F (180C) for 45-50 minutes. Serves 6.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 145), Grand Slam (Page: 135)
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The face of a child can say it all – especially the mouth part of the face.