liquid gold

 Halloween crept up so fast this year.  I didn't even see it coming, and POOF, it was already gone.  But I still have its lingering reminder in my refrigerator.  A pot of  pumpkin sage soup; creamy and satisfying, as only winter squash soup can be.  And golden, as liquid gold!

But before the pumpkin soup in my fridge, there was a party.

My current home is neatly tucked away in a rather lush corner of Oak Bay, a suburb of Victoria that is really its own municipality.  As the name suggests, Oak Bay is overgrown with Oak trees.  Gerry Oaks, to be precise, with their gnarly, twisted branches, that are covered with moss and lichen because the moist air and proximate ocean tend to make everything here green-tinged and mossy.  All these twisted Oak trees against the incredible Victoria sky, make for a dramatic landscape.  Particularly at dusk, or on those dewy mornings when the raising sun illuminates the fog and all is enveloped in soft pink mist.

Another thing about my lovely hidden corner of Oak Bay is that it is rather dark.  There are no streetlights at my end of the road and I often stumble home in the dark, my pace quick but careful, expecting the unexpected.  No, its not entirely pleasant and can be a little spooky, so coming home one night it occurred to me that my home would be the perfect site for a Halloween party - I won't even need to decorate!, I thought.  So I sent out some invites, and asked my guests for carved pumpkins as the ticket in. "Let's illuminate this dark Oak Bay corner," I called.  The vision of Jack-o-Lanterns strewn all over the lawn was too good to pass.  And I certainly didn't have time to carve all those pumpkins myself.

The party came and went.  It was wonderful, though the vision of my illuminated lawn didn't quite materialize because pumpkins sold out in Victoria.  Yes! Pumpkins. Sold. Out. On Halloween. I, the host, didn't even have a pumpkin to carve! That's what I get for waiting to the last minute, I suppose.  Luckily, Marc Oliver exudes positivity and even though he was not so keen on carving pumpkins and dressing up to begin with (Halloween is not a tradition in Germany), the sight of my disappointed face stirred some serious creativity and he was running around, decorating with other means and with all his might.  Also, some of my friends were more organized and there were a few carved pumpkins to reminds us of the fact that this was indeed a Halloween Party.  Not to mention the fantastic costumes that those with a great sense of Halloween-spirit came clad in.  Those, of course, were the other reminder.

After the party, I was left with some Jack-o-Lanterns to compost but also with a rather large pumpkin that was uncarved.  The next day, still very full of the yummy snacks and the apricot brandy cocktails from the night before, soup was all I dreamed of. So, pumpkin soup it was.  And this one was delicious! 

I topped it off with some roasted pumpkin seeds and spelt bread-olive oil croutons.  To make it even more velvety, I added some chilled thickened coconut milk (in lieu of cream). Try it! If there are no pumpkins left in your neighbourhood store, try it with any other squash. I think butternut would be best.  Or wait til next year, but don't wait too long, the pumpkins may just sell out again!

Cream of Roasted Pumpkin and Sage Soup

1 medium size pumpkin
1 white onion, chopped
4 cloves of garlic, minced
1/2 cup of white wine
2-3 cups herb or veggie stock
1T dried sage, or 2-3T fresh sage
1t dried thyme
coarse sea salt
bay leaf or 2
ground black pepper
olive oil, about 1/3 cup
1/2 cup coconut milk

seed (reserve the seeds) and chop the pumpkin into large pieces, leave the skin on. place on oiled baking sheet - you'll probably need two, or just do it in two batches.
brush some olive oil on the pumpkin pieces and sprinkle some coarse salt.
roast in the oven, at high heat for about 20-25 minutes, or until the pumpkin is soft and edges blackened.

   peel the skin - it should come of easily now.  chop into smaller pieces and set aside in a bowl.

in a large pot, heat some olive oil and saute the onions and garlic.  when onions become translucent and garlic fragrant and golden,  splash some of the wine, to deglaze the pot and release the flavours.   add some herbs and add the pumpkin. add the remaining wine, the stock, the bay leaf.

simmer on low to medium heat for about 20minutes. 

 

while the soup is simmering, rinse the pumpkin seeds.  tap dry with a tea towel, toss with some olive oil, smoked or regular paprika and some sea salt.  place on the baking sheet and bake for 20minutes or so.  set aside and use as garnish (or just enjoy as a snack).

set aside to cool a little.  after 10 minutes or so, transfer the pumpkin, some broth and coconut milk into a food processor, or using a hand blender, blend until smooth and creamy.

taste and adjust flavouring. you may add more salt and black pepper, but it is important to do this after the soup is blended, as blending all that pumpkin will change the flavour of the broth.  pumpkin itself is not all that flavourful and it is a bit on a sweet side.  this is a savory soup, so season it accordingly once the blending is done.  but don't over do it, it should still taste like pumpkin!

serve garnished with chunky croutons, roasted pumpkin seeds, a dollop of coconut cream and some fresh sage leaves.  it is also delicious with a generous squeeze of balsamic cream (or your own home made balsamic reduction).

not your usual shephard's pie

despite its name, traditional Shepherd's pie doesn't contain any sheep in it.  and while this particular name originates from Scotland, where sheep herding is a common preoccupation, my brief google research has shown that this dish actually has a very international distribution.  similar types of potato-covered meat pies are found, among others, in Russia, Chile, Argentina, North Africa, North America.  the specific versions differ, but the basic formula: minced/ground/diced meat of some sort, covered with some type of a potato or pastry layer, seems to be quite common across regions and cuisines.  and as with most traditional dishes, there are of course the vegetarian and vegan versions as well which usually utilize lentils or another legume, or perhaps some type of soy protein as the bottom layer. all these versions, i imagine, hit the same note or spot: they are comforting, warming, cheap and very sharable. the perfect dish for a Fall or winter evening. though, i do think that some are healthier than others and the veggie versions - because they are not as greasy - are also pretty delicious as a cold lunch the next day.

i've made all kinds of veggie versions of this dish before, but last week i tried something new and "tested it" on our friends, Glenn and Heather.  although this new version followed the same general pattern/formula,  i wanted to do something that would evoke the flavours of Central and Eastern Europe - just to keep my "food and nostalgia" series flowing.  so instead of meat or lentils, i used kasha - roasted buckwheat groats, which are very typical to the region.

though commonly used as a side dish (instead of potatoes, for instance) in Polish cuisine, Kasha is also eaten as a main, when topped with mushroom gravy, for example.  this version is more typical to south eastern Poland and/or the Ukraine, where my granny Irena (my dad's mom) was from. in the south-eastern borderlands, buckwheat groats are also wrapped up in cabbage leaves and served as yet another incarnation of the cabbage roll. interestingly, while cabbage rolls are ubiquitous to Central and Eastern Europe as a whole, my granny Stasia (my mom's mom) never made cabbage rolls like that because she came from north eastern Poland (another fluid borderland region, this time flowing in and out of East Prussia).  Granny Irena, on the other hand, did, as did my aunt Vera because they both had Polish-Ukrainian roots and came from the same geographical area.  i got particularly lucky: since I grew up in the western Poland - the area which got settled by Poles displaced from other "fluid" regions after the Second World War (whilst, unfortunately, displacing its previous Germany inhabitants) - I got to experience culinary traditions that were very varied.  a wonderful experience indeed, though one i was not fully aware of until i began to reflect on it as a young adult.

but to get back to the pie... to keep the Polish-Ukrainian borderland flavour - in honour of that part of my heritage -  i added some chantrelle and oyster mushrooms to my pie filling.   i also added some crumbled tempeh, to up the protein content and to give it more varied texture.  the mashed potato topping was made with roasted garlic, thyme, sage and rosemary, and a dollop of miso - my mashed potato secret weapon which makes it taste like potatoes and gravy, without the gravy! the results were absolutely delicious, very filling and, at least for me, completely evocative of the flavours of my Polish-Ukrainian background. 

Eastern Borderlands Pie, with Kasha, Wild Mushrooms and Tempeh

5 medium sized potatoes
2 cloves of garlic
fresh springs of rosemary, sage and thyme (or any one of them, you can also use dry herbs)
1 T miso
2-3T unsweetened almond milk
2T olive oil
coarse salt

1 1/2 cups roasted buckwheat groats
2 cups veggie broth or water
1 cup mixed mushrooms (chantrelles, oysters, but you can use brown, portabella or shitakes too)
1 onion, diced
2 cloves garlic, minced
1T mixed, rosemary, sage and thyme (dry)
1 egg (optional)
1T Parmesan cheese (optional)
1 tempeh patty, crumbled (i use the Greene Cuisine tempeh, its local to Victoria and delicious... you can buy it in ohter parts of Canada too - i know, i've seen it.  but really, any tempeh will do).

cook the potatoes, in skins.  until tender.  set aside to cool a little.
while the potatoes are cooking, heat some olive oil in a heavy skillet.  saute the garlic, onions and herbs with a pinch of sea salt.  when onions are translucent, add the mushrooms and saute for another 5-7 minutes until cooked.  add the buckwheat groats and toast with the mushrooms and onions for a few minutes, stirring.  add the broth and the crumbled tempeh, stir, bring to boil. then turn down the heat, cover with the lid and simmer until the buckwheat is cooked.  this should take about 15-20 minutes.  check in the meantime and add more water or broth if necessary. 

while the buckwheat is cooking, mash the warm potatoes with the olive oil, minced garlic, chopped herbs, almond milk and miso.  taste and add some pepper and coarse salt if necessary.  set aside.

crack and egg into the cooked kasha, add the Parmesan and stir well.  this step is optional and just helps to bind the kasha.  but you can easily omit it for a vegan version.

place the kasha in a pie dish or a round baking dish.  top with the potato mash.  sprinkle with a little olive oil an herbs.  bake at 373F for 30mins.  then broil for another 5 minutes to get the potato to turn golden.  serve with a side salad or some roasted veggies. some nice red wine or dark beer are fantastic accompaniments too!

living and dying in the pursuit of feeding people

my granny Stasia made this potato soup with sausage chunks that was scented with marjoram and bay leafs. she would cook a huge pot of it, big enough to feed her voluminous extended family. all the grand children, and there were many of us, knew that there was always something warm and filling on her wood fired stove; just in case we dropped by after school.  and drop by we did, so very often.

the way to babcia Stasia's home on the other side of a wooded hill - an old park that had long overgrown - was so familiar to all of us.  we knew every twist of the path, each gnarly root under our little feet.  we ran, our schoolbags filled with books and our heads full of dreams.  and as we ran down that hill, past the old locomotive, through the secret spot that would burst with wild violets each summer, and crossed the last stretch of the sidewalk that led to her street, we would always be greeted by her silhouette, waiting for us, at her open window.  babcia Stasia was not the sort of a grandmother that would gently stroke our hair and tell us lovely old tales. on the contrary, there was a toughness about her; and to a complete stranger she may have even appeared abrasive and rough. she was not a stranger to profanity, she smoked unfiltered cigarettes, and drank coffee as dark as the night.  she had a difficult life, was pulled out of the school much too early because of the War's beginning and these events had left a mark on her.  but to us, she was all love and warmth... except that hers came in the form of a steaming pot of soup with a thick piece of rye bread.  and this way, she not only filled our hungry bellies, she filled our hearts with love, and our minds with so much appreciation.

babcia Stasia lived her life in a pursuit of feeding all her children and grandchildren. the day she died, from a heart attack that took her from us too soon, she did so making a big pot of food to feed us all.

this soup is not exactly like hers, but i made it with her on my mind. when i was done, the scent really reminded me of that which so often filled her kitchen. and the flavour of marjoram and bay leafs, that flavour always reminds me of babcia Stasia.

herbed potato soup with mustard greens, "sausage," and spelt croutons 

for the soup
1 onion, diced
1 potato, diced
1 zucchini, diced
3 carrots, diced
1-2 cups mustard greens (or kale), chopped
1 can white kidney beans
1 herb bouillon cube
4 cups of water 
1t marjoram
a pinch of sage and rosemary (each)
4-5 allspice balls
1-2 bay leafs
1t miso
1t coarse sea salt
coarse black pepper
1 1/2-2 Tofurky Polish-style veggie kielbasas (sausages), sliced into rounds
3T olive oil

for the croutons
2 thick slices of spelt bread
1t mixed herbs (Provencal)
1T olive oil
1 clove garlic, minced

in a large pot, heat some olive oil, saute the onions with a pinch of sea salt.  when onions almost translucent, add the marjoram, rosemary, sage. saute another minute.  add the potatoes, carrots and zucchini, saute for another minute or 2.  while onions and veggies sauteing, boil some water in a kettle.  when boiled, add to the veggies with a bouillon cube.  add the bay leafs and allspice.  simmer at low to medium heat for about 15 minutes.  drain the beans, reserving some of the liquid.  add both to the soup, add the mustard greens and cook for another 10-15 minutes or until the veggies are soft.
heat a little olive oil in a small pan, add the sliced "sausage" rounds.  fry until both sides are a little crispy and slightly blackened.  add the "sausage" to the soup and cook for another 5 minutes at low heat.  turn off the heat, add 1T of miso and mix to incorporate. season with salt and black pepper.

in the same pan that you used for the veg sausage, heat a little olive oil.  cut the spelt bread into 1/2 inch cubes and toast in the pan with some herbs and a clove of garlic until toasted and crouton like.

serve the soup topped with croutons.

dreaming of Barcelona

i have yet to visit Barcelona... well, i have yet to go to Spain.  and when i do, i will indulge in all the Spanish tortilla i can.  the authentic version: full of eggs, potatoes and saffron. i can't wait!  having said that, the vegan Spanish tortilla, or as Isa Chandra Moskowitz calls hers, the "Revolutionary Spanish Omelet", that i make regularly, is pretty fantastic and uses no eggs at all.  so for those of you with allergies, those of you who are strictly vegan, or those of you just watching your egg intake, this version can be equally satisfying.  in fact, i almost prefer it sometimes to the egg version and pretty much always opt for it in my daily cooking. but for the sake of embracing authenticity (within limits, of course), i WILL have the original, not so revolutionary version, when i do eventually make it to Spain!

for Isa's delicious original "revolutionary Spanish omelet", i invite you to check out her book vegan with the vengeance. that recipe is delicious, though i usually play with it a bit.  i've added some nutritional yeast to it, a dash of smoked Spanish paprika, and i almost always roast lots of onions and garlic cloves along with the potatoes.  i like the sweet roasted garlic "surprise", so i make sure to always have some.    also, the other day, i had completely re hauled the recipe by using yams, rosemary and lots of smoked Spanish paprika.  the result was pretty delicious too! and as i am much more of a yam-fan than a potato fan, this will now be my mainstay tortilla!

here is what you need if you'd like to try my even more revolutionary (though completely unauthentic) 


Smokey Yam Omelet with Rosemary, Sage, Spanish Paprika and Roasted Garlic

3 medium size yams, washed and sliced 
1 red onion, sliced 
4-5 cloves of garlic
1 block of medium/firm tofu
1T nutritional yeast
2 sprigs of Rosemary, or 1-2t the dry stuff
1t sage
1T smoked Spanish paprika
1t coarse sea salt
3T oil and more for brushing 
some unsweetened almond/ or soy milk or veggie stock
1-2T sliced, blanched almonds

in an oven, roast the yam slices, onions and garlic (keep the husks on the garlic, and reserve one), with 1 T olive oil (or more if you like that), a pinch of sea salt and some rosemary and sage.  if you have a cast iron pan, a pan with metal handles and no plastic on it, or a nice round baking dish, roast it right in it...   roast at high temperature (i usually broil it) for about 10-15 minutes or until the yams are soft and edges are getting dark.

while the veggies are roasting, break up the tofu into chunks and in a food processor or in a bowl (using a hand blender), process/blend the tofu with 1 T olive oil, the nutritional yeast, one clove of garlic, the smoked paprika, sea salt and a pinch of rosemary.  add some almond or soy milk to get a smooth consistency that's creamy but not too runny.  you want it to still be scoop-able without being too thick.  taste and add whatever else you think


when the veggies are done, take out of the oven.  "fish out" the garlic and squeeze it out of the husks. you can cut it into smaller pieces or just leave the little garlic "surprise" for whoever is lucky enough... arrange the yams so that they are more or less evenly distributed.  now, pour/or scoop out the tofu mixture over the yams, distribute evenly and shake the dish/pan that you are using, even bang it on the counter a little to make sure that some of the tofu "sinks" between the yams.  smooth out the surface.  brush a little olive oil on top.  garnish with some rosemary leaves and sprinkle some smoked paprika on it... you can also sprinkle some almond slices or pine nuts for a nice finish. 


now, bake in the oven at about 400F for 30 minutes or so.  take out of the oven, check if the tofu has "set" and let it sit for 10 minutes before eating.  you can eat it as is just with a side of salad of some sort because it is very flavourful on its own.  or Isa has a delicious roasted red pepper sauce that she serves her potato omelet with.   its pretty easy to make if you have some ready make roasted red peppers in a jar.  then you just need 3-4 of those, a little lemon, a little brown sugar or maple syrup and 1/3 cup of almond meal.  blend, taste, add whatever you fancy! delicious! 

sunday morning to honour Lorinda

this breakfast is in honour of my friend Lorinda.  she likes pancakes, that i know. and last weekend, she ran her first half-marathon and did so with so much grace, there was a big smile on her face when she finished! "its a good distance", she said to me a couple days later.  well, for a rookie runner, and i say that because i know she's not been running for that long, that is pretty impressive and inspiring! and i had every intention to greet her at the finish line with a stack of vegan pancakes (she is vegan); to congratulate her and help her replenish all those spent calories... but then the thesis got in a way, as only a thesis can...  the deadline was too close for comfort, the panic had set in, so all i could do, was make some pancakes in her honour and fuel my own, though much slower, caloric burn...   because the brain, particularly when you are really putting it under some serious pressure, needs that too, doesn't it?

pancakes are super easy, take not that much time, and can be pretty healthy if you use the right ingredients.  mine are vegan, made with spelt and blueberries and almond milk.   the other variation that i love, particularly in the winter, are banana walnut buckwheat ones - the banana goes right into the batter. yum! but i know that Lorinda is not fond of bananas, so blueberry pancakes they are.

when MO and i were eating up our stacks, thinking of Lorinda and sending her all the good vibes we could muster, of course, i also remembered what else i like about pancakes:  they are the perfect food for feeding hungry boys, or hungry girls for that matter.  even when made with really wholesome, healthy ingredients, pancakes are pretty inexpensive.  you always make a bunch, and they are so filling!  i remembered this pancake-fact as i told MO about my little brother Maciek's visits when i lived in Windsor, ON.  once, for instance, he showed up with another friend and they stayed overnight. in the morning, i, the lone law student living on a serious budget, was faced with two hungry and slightly hangover teens...   pancakes saved the day and everyone was happy: i got to play a gracious host, the boys got full, and i didn't break my budget.

ok, so here is the recipe. 

vegan blueberry pancakes (for Lorinda)

1 cup spelt flour
1 cup almond milk
1T baking powder
1T ground flax (optional)
1t orange extract
1-2T maple syrup
1T canola or grape seed oil, plus more for frying
1/4t salt
1/2-1 cup frozen blueberries (thawed)

mix the dry ingredients together (flour, baking powder, salt... no sifting necessary).  mix the almond milk, orange extract, maple syrup and oil together.   in a large bowl, mix the dry with the wet, just enough to incorporate.  add half the blueberries.

fry up! i find that using coconut oil is great if you are trying to use less.  its solid, so you can just take a little and smear it all over the pan without having to use a lot.  as it heats, it will melt and you have the entire pan covered with coconutty goodness. and then your pancakes have a very slight coconut flavour.   otherwise, just a little canola or grape seed oil goes a long way...

serve doused with yummy maple syrup and the remaining blueberries.
yum!

for the buckwheat, walnut, banana variation, you need the same amounts of four, milk, baking powder, salt, oil, maple syrup, etc.  of course, the flour is buckwheat, not spelt.  and i use vanilla extract for these.  then, mush up one very ripe banana with 1T of cinnamon and add that to your batter.  also, stir in  a good handful of walnut pieces. these come out amazing! serve with banana slices and maple syrup. 

lentil: a modest legume or the veggie hero?

modest they may be, but lentils are delicious and pack-in some serious nutrition.  lentils not only contain high levels of proteins (100grams packs in 26 grams of protein), including the essential amino acids isoleucine and lysine, they also contain dietary fiber, folate, vitamin B, and minerals. better yet, lentils are one of the best vegetable sources of iron (100 grams contains 60% of the daily value).  no wonder that then Health magazine has called them one of the top five healthiest foods.

and you know what else is great about lentils?  whether you sprout them and eat them raw, or cook them, most lentils are pretty quick and easy to prepare and are very versatile.  from soups, salads to "filling" in pasta sauces and stews, lentils can be simple and rustic or quite sophisticated.  just use your imagination!

here are a couple of simple recipes for lentil salad. the first is inspired by the french green lentils i had at my disposal. i decided to make a salad that i imagined may be consumed in Provence... having a little Provencal herbs, some fresh fennel, capers and Dijon mustard always makes me think that i can emulate the smells and tastes of the French country! well, i'm not sure whether i was fully successful, but this is one tasty and simple salad to make.  and whether you are vegetarian, vegan or an omnivore, your body will thank you!

the second, also takes me (and hopefully you) on a culinary journey.  i had these wonderful Aleppo pepper flakes that i brought back from my last trip to Portland.  they are strangely and naturally moist and salty (without salt added) and i've been sprinkling them over many dishes lately.  i did a bit of research on them and found that are often used in Turkish and Tunisian cuisine, so i "imagined" a north African style lentil dish.  except this one also uses red quinoa  - not geographically or culinary-culture appropriate to the region, but so delicious! and so full of protein... you may or may not know, but quinoa is a seed (not a grain) that is traditionally used and grown in Peru (or had been once upon a time and is currently experiencing a revival) aside from the delicious nutty flavour is also an incredible source of protein.  lentils and quinoa together, only double the goodness!  i made this salad after my first long bicycle ride this fall and it was meant as a protein rich recovery meal.  and it was!

"dream of Provence", warm french lentil salad with balsamic cream

1 cup french lentils
1/2 bulb of fennel (plus whatever "feathery" fennel greens are on it), diced
1 carrot, diced
1/3 block of smoked tofu (if you can find it, or just regular firm tofu)
3 roasted red peppers
1T capers
2T balsamic cream or balsamic vinegar+1T maple syrup
1T olive oil + some for sauteing
1 bay leaf
1T herbs Provencal, or thyme and rosemary
pinch of ground cumin
sea salt, black pepper

in a small pot, bring the lentils to boil, in 2 cups of water with 1 bay leaf.  turn down the heat, simmer partially covered for 15-20minutes or until tender but still a little crunch.

heat a little olive oil in a pan. saute the diced fennel bulb, tofu and the carrots with a little cumin and sea salt. saute for about 5 minutes.  drain and dice the roasted red peppers.  when lentils cooked, drain and, in a medium sized bowl, combine the lentils with the sauteed veggies, roasted red peppers, finely chopped fennel greens, capers, salt, balsamic cream, oil and herbs. add some ground peppers to taste. serve with crusty bread, or on a bed of greens!

Tunisian quinoa lentil salad  

1 cup red quinoa
1 cup french lentils (or green lentils)
1 red bell pepper, diced
1yellow or orange bell pepper, diced
5 cloves of garlic, whole unpeeled 
6-7 asparagus spears, cut into 1/2 chunks
5 marinated artichoke hearts
1/2 bunch of flat leaf, Italian parsley
dill weed or fennel greens
juice of one lemon
olive oil
sea salt
1t cumin, ground
1t Aleppo pepper flakes, or chili pepper flakes

in a pot, bring the quinoa and 1 and 1/2 cup of water to boil.  turn down the heat and simmer, under cover until done (it should take about 10-15mins).
in another pot, bring the cup of lentils and 1 1/2 cup of water to boil (add a bay leaf).  turn down down the heat and simmer.  the lentils and the quinoa will take an approximately the same amount of time.  the lentils may take a little longer.

while the quinoa and lentils are cooking, place the diced peppers, garlic and the asparagus in a roasting dish, and toss with 2T of olive oil and some coarse salt and pepper.  roast in the oven at 500F for 10mins or until done.  when done, squeeze the garlic out of the husk. set aside.  


cut the artichoke hearts into smaller/bite size pieces.  finely chop the dill and parsley. 

in a large bowl, combine the quinoa, lentils, roasted veggies, artichokes, parsley and dill weed.  squeeze the lemon, add 2T (or more if you like) of olive oil, salt, pepper, cumin and the Aleppo or chili flakes. serve with lemon wedges for more lemony goodness!

pure (pear)fection!

pear is the quintessential fall fruit and in this lovely tart, it is pure perfection! as much as i love pears, however, i find them tricky to deal with... i always buy them firm, wait for them to ripen, and by the time i know it, they are overripe! some people like pears juicy and soft, but i like most of my fruit a little firmer, so to me a really juicy pear is an overripe pear.  but this is not an issue for baking purposes because you can use firm pears and that way they will hold up better in the process and still look pretty after being subjected to some serious heat!  
 

i adapted this recipe from Isa Chandra Moskowitz's Vegan with a Vengeance.  Isa has some really wonderful recipes for baked goods that are so delicious and rich, they are very easily "sold" to your non-vegan or non-vegetarian friends. the original recipe uses cranberries and crystallised ginger.  i'm not particularly fond of crystallised ginger and didn't have any cranberries... besides, figs are more fall-ish anyways.  but i'll try it with cranberries too...  maybe later in the fall or in winter, when cranberries seem more appropriate.  also, this can be lovely without anything but pears too... so if you don't have any figs or can't find them, don't let that stop you from making this. 

pear fig tart 
1/4 cup of almond meal
1 cup of gluten free flour (i use ..., you can also use spelt, or all purpose flour)
1/4 cup grape seed or canola oi
3 spoons cold almond milk
1/4 t salt

3 ripe (but firm) Bartlet or bosc pears
3 black figs (fresh)
2 T arrowroot or tapioca flour
1/4 brown sugar
1T vanilla 
1T cinnamon
1T water
some fresh rosemary
1/4 cup of slivered almonds

sift the flour, salt and almonds together.  add the oil and milk.  form dough, work it enough to incorporate all ingredients but not too long.  flatten, wrap in foil and refridgerate for 30min. 


in a bowl, toss the pears with the arrowroot or tapioca, sugar, vanilla, cinnamon and water.  

toast the silvered almonds until golden brown. 

take out the dough from the fridge. on a clean surface, roll it out taking care not to get it to stick to the surface.  transfer into a tart or pie dish and "line it" with the dough.  another option - and what i usually do - is to skip the rolling step: place the dough in the dish you will use and flatten it out using your oiled fingers.  make sure you go up the sides a little to form a bit of a border/edge.  i find that this is quick and works - and if you are going for a rustic look, it doesn't matter that it is not perfectly even.  arrange the pear slices, pour whatever liquid is remaining in a bowl.  arrange the fig slices and sprinkle the almonds on top. 


bake in a pre-heated oven (375F) for about 45 minutes. 

cool before eating.  enjoy!

the tastiest meals just make themselves, i swear!

i'm moving. again! i moved so many times in the last couple of years... after my first year and a half in Victoria, i was going to return to Toronto, my home town... but since life often proceeds with complete lack of regard for the ways we've planned it, i am still out west; 3 years later.  the life i left in Toronto when i went to grad school imploded slightly, shortly before my scheduled return home, and so i decided to give the west coast a bit more of my time and consideration. and i'm glad i did. since then, i've lived mostly in Vancouver but since my stay here has been interrupted by extended research trips, conference travel, etc., i have taken the "sublet way". subletting means "taking over" other people's rental agreements for specified periods of time by signing a sub-let agreement with the tenant.  often these sublet situations are pretty short and usually the apartments you get are furnished... you basically step into another person's reality, or at least their home. strange and a bit disruptive as it seems - since most of my sublets were 3 to 5 months (hence the constant moving around) - i have found that i really enjoy doing this. i have been careful about the homes i've chosen to live in in their owner's absence and have found this constant change of scenery rather pleasant.  before my string of sublets, i've lived in my own apartments, usually for extended periods of time: with my things and my decorating style.  but just as i like to wear dresses and braid my hair on some days, on other occasions i prefer to wear jeans, structured jackets and my hair in a bun.  but who doesn't shake up their style? that's pretty common... but, how often do we style-play when it comes to the homes we live in? doing that would not only be very, very costly, but also not particularly sustainable.  now, i've had a chance to do that for the last couple of years - sublet, after a sublet.  each a little different, but all really unique,  cozy and interesting.

and what exactly does this have to do with food? well, for one, living in different places and drawing on different sets of cook ware (though i always bring my favourite pots, knives, and a couple of other things), i've experimented with different ways of preparing food.  the kitchen of one of my sublets last summer, for instance, had a fantastic cast iron pan which i have never owned but became absolutely addicted to.  that pan way basically the only thing i ever used in that kitchen... for almost 3 months! it was fantastic and the meals i prepared were amazing.  or when i lived in Poland for a few months earlier this year, i had one pot, that's all.  so i ate a lot of soups and salads.  which is great, since soups were such a huge part of my growing up there.

but there is another thing that moving around has taught me.  those last meals you make at an apartment, you know, the ones that utilize the random things you hate to throw out but don't really want to bring along.  well, those meals can be absolutely fantastic!

today, for instance, i opened the fridge to figure out what to do with the left over veggies. among other things, i had two really nice eggplants that i picked up at the farmer's market, half an onion, a few cherry tomatoes and ... yes, that coconut milk that i have been using in everything lately.  about 1/2 cup of it... really really solid (as i used up all the water that separated).  those seemed like a pretty good curry... so i toasted some seeds and spices, sauteed the onions and eggplants, added some water and that coconut milk, oh yes, quartered those cherry tomatoes, sprinkled a bit of salt, put the lid on and let it simmer....

in the meantime, i folded some laundry, packed another box... and about 30min later, maybe less even, i lifted the lid to find a perfectly softened eggplant... it cooked itself and it was absolutely fantastic!

oh yes, another thing about this curry... if you are a purist, then you might just be horrified.  but, then again, if you are a purist you are probably horrified about everything that i make.  the spice combination is probably nothing traditional...  the spices and seeds i threw into this recipe are whatever i could dig out of the bag into which i had already packed all my spices away.... all i knew, its that i wanted cumin, lots of cumin... everything else, just sort of came together and i can say with all honesty that this was probably the best curry i have ever made.

and yes, it probably qualifies as a "dissertation series" meal, since it takes so little time to prepare. 

eggplant curry with cumin, mustard seeds and coriander. 

with a side of basmati rice, this will feed 2 or 3.  i ate it all, without any rice... i'm moving, remember! can't have any leftovers!

2T olive oil or grapeseed oil
1t mustard seeds
1t coriander seeds
1t cumin seeds
1t cumin powder
1/2t salt  or more to taste

2 medium eggplants, cubed (about 1/2 cubes, pretty big)
1/2 onion, thickly diced
6-8 cherry tomatoes

1/2 cup thick coconut milk
1/3 cup water

in a deep pan, heat the oil, add the spices and toast for a minute until fragrant (don't burn)
add the onions and a pinch of salt, saute the onions until translucent
add the eggplant and tomatoes; stir to cover with spices, saute for 2 minutes
add the water and coconut milk, add the remaining salt.

turn down the heat to medium and simmer for 25-30minutes.

being bad can be so good.

i'll admit, i'm a little tense about bad food. its probably because i had my share of hot dogs and chicken wings when i first arrived in North America 18 years ago.  coming from Poland, where food may have been rich, but it was very natural and always home made, i threw myself into a brief period of teenage food overindulgence that led to a pretty rapid fifteen pounds. and while it took a little longer to rid myself of the excess weight, going vegetarian about six months after my arrival had saved me from all the chemical chicken and mystery-meat of hot dog wieners.  mind you, there were still some very unhealthy veggie options available for a young teen experimenting with a non-meat diet.  most fake meat products out there have incredibly long lists of ingredients and many of them are pretty chemical. or i could have been the kind of vegetarian teenager that subsided on bread and cheese, and nothing else.  but luckily, the years of home made food and watching both my grannies and my mom always using fresh ingredients - many of which came from our own garden plot - to prepare our food, was probably what saved me.  all that food knowledge and the focus on seasonality and locality (even if out of sheer necessity) became an integral part of the memory quilt that was my childhood.

so today, i'm still a little weary of fast food, grease, or even pub fare.  but there is something about the change of seasons, particularly the coming of autumn, that makes me nostalgic for beer and greasy snacks. maybe its the back-to-school feeling, along with its after-class pub and bar visits? maybe its the fact that the body longs for richer food because its getting colder out? maybe its the nostalgia of late night neighbourhood walks with J, with our occasional midnight trips to the local bar for a huge plate of nachos, or to one of Toronto's awesome pizza parlors? or maybe its the "what's good for your soul, MUST be equally good for your body" that is Marc-Oliver's infectious philosophy (at least when it comes to Nutella and dumplings)... i don't know what it is, but grease and beer were on my mind all day...

so, i gave into the craving. but this is me, and my food blog, much like myself, are focused on healthy food adventures. so this means that today's "greasy" offering is still pretty damn healthy.  all the ingredients are wholesome, and things are baked rather than fried.  and no animals were harmed in its preparation.  overall, its satisfying as anything, with the added benefit of being pretty easy on your body and (if you are like me) on your mind.

this recipe for baked polenta fries is inspired by fries such as these that i had at Toronto's Live Food Bar, a raw food restaurant in my old neighbourhood that also has some cooked items on their menu (http://www.livefoodbar.com/).  i also spotted a similar recipe on the Martha Stewart website, though hers used prepared polenta (in casing, which you can buy at most food stores) (http://www.marthastewart.com/recipe/baked-polenta-fries).  mine, was made from scratch, which maybe requires a little more time and effort, but is really easy and cheaper (if you are watching your budget).  also, my chipotle "aioli" is vegan, as it utilizes thickened coconut milk as the base (yes, i'm obsessed with coconut milk).

finally, just because you are having an indulgent meal, doesn't mean you should skip your veggies.  that's why i paired these yummy fries with a Mexican-inspired heirloom tomato avocado salad. remember, always eat your veggies!  oh yes, and i almost forgot.  these are even better when washed down with some wonderful local micro brew... its the west coast, there are so many options!

baked polenta fries with coconut chipotle aioli

for the polenta, you'll need: 
1 cup of corn meal (medium)
4 cups of water
1t salt

salt the water, bring water to boil, turn down the heat.
slowly add the cornmeal, stirring while adding. stir well to dissolve all clumps.
cover with a lid, keep simmering on low heat for 10mins or so.
transfer into a shallow pan, smooth out the surface.  you want it to be about half an inch or 3/4 of an inch thick. and refrigerate for at least an hour.

for the polenta fries:
1T olive oil
1t smoked paprika
generous sprinkling of cayenne or chili pepper flakes

cut the firmed up polenta into rectangles (about 1 and a half inch long).
place on a baking sheet, brush with olive oil and sprinkle with paprika and hot peppers.
bake at 400F for 35-40 minutes, flipping over about half way through the process.  broil for the last 3-5minutes. 

for the aioli: 
2-4T of thickened coconut milk (refrigerate a can of coconut milk for a couple hours, skim the "cream")
2-4t chipotle sauce (or you can use chilies in abodo sauce, finely chopped or blended)
1 big clove of garlic, minced
a pinch or two of smoked salt, or any other salt
a little coconut milk/water/lime juice to thin it out

mix the ingredients together.  add more chipotle sauce to adjust the taste to suit your preference for heat and flavour.

dissertation meals, continued.... ten minute miso and soft polenta topped with dandelion and pepper pure

there is nothing, absolutely nothing, about these dishes that makes it necessary for one to have academic pursuits... the reason i call these meals, "dissertation meals", is to highlight just how non-time-consuming they are.  this is not to say that graduate studies and/or the life of a graduate student is somehow busier or more taxing than lives of people with full time occupations, be they the care of one's home and children, other dependents or a paid job.  not to even mention the legions of people who are juggling both, and more... compared to these folks, graduate students who have no caring responsibilities or sufficient funding to not have to subsidize their research with other work, such as myself, are perfectly, spoiled...  it is a well known fact that graduate students have more time on their hands than the average person... but there is something about having to juggle this massive project that makes it seem like there is NO TIME AT ALL... it never really leaves your vision... whether it is on the periphery, the horizon, or right there in front of you... its all about the thesis...  many of us have seen the graduate students who are too pale, too unhealthy, because they spend so much time at the library that they forget to eat, socialize, exercise.

well, i'm not about to do that! i think all of those things are crucial to keep sanity and have a healthy perspective - including an academic one.  that's why food and sharing it is a very important part of my academic life.  but time is still precious, so quick meals are good meals.  the dissertation series is precisely about that: good food, in no time (so that you can take more time to share it, or do other things you have to do!).

and the awesome thing about this is that most of us can use more time to share meals, rather than prepare them.  so, no dissertation-in-progress is required for you to enjoy these recipes!

today, i have 2 more...  the first is a ridiculously easy miso soup that takes ten minutes (its not really a recipe, but i'm putting it up anyways because sometimes its the very things that we don't need recipes for that we forget about).  unlike my usual miso soup, i made this one with sauteed peppers, zucchini and black kale... slightly different set of flavours than my usual shitake, nori miso.  not only delicious, this miso is a reminder that not having the ingredients that you "need" for a recipe should never, ever stop you from making food.  just open your fridge or pantry and substitute .... a dash of creativity and a willingness to stray from the recipe is fun and almost always yields good results!

the second dish is and a delicious soft polenta with goat's cheese, topped with dandelion greens and roasted red pepper pure.  this dish takes about 30 minutes to prepare, but the taste is pretty wonderful so you or your guests would never know!  and you can always veganize it by omitting the goats cheese and maybe substituting some blended silken tofu (with a little garlic and salt). or just adding some olive oil or a spoon full of earth balance margarine.   the goats cheese is really there to make the polenta creamy, but either of the options i mentioned will do the trick too.

ten minute miso

1 bell pepper, sliced thinly

1/2 white onion, sliced thinly
1/4 block of tofu, cubed
1 yellow or green zucchini
2-3T miso (any kind)
2-3 cups water
1T tamari or good quality soy sauce
1t sesame seeds
dash of chilies
1-2 sheets nori
1T sesame oil (though olive or grape seed would do as well)

boil the water.  

heat the oil, stir fry the onions, bell pepper, yellow zucchini and tofu for about 5 minutes, add the tamari half way through.

while stir frying, boil the water in a kettle or in a medium size pot. when boiled, turn off, let sit for 1 minute. add the miso and stir to dissolve (i find that using an egg beater works well for this, or just use a fork).  add the stir fried veggies and tofu to the miso.  cut or rip the nori into strips or chunks. add to the soup.  pour soup into bowls, garnish with sesame seeds and chili flakes.

soft polenta with goats cheese, dandelion greens and roasted red pepper pure. 

1 cup fine or medium cornmeal
1 small jar of roasted red peppers
1 bunch dandelion (but you can also use rappini/broccoli rabe, kale, mustard greens or watercress)
6 cloves garlic
4 cups of water or veggie broth
100g soft unripened goats cheese
1/3 cup almond meal
1-2 t coarse salt
1/2t dry rosemary
1t brown sugar
3T olive oil and more

bring the water or broth to boil.  if using water, salt it sufficiently.  add the rosemary.

while waiting for the water to boil, blend the roasted red peppers, 1T olive oil, 1t brown sugar and 1/3 cup blanched almond meal in a food processor or with a hand blender.  set aside.

when water is boiling, turn down the heat.  gradually add the cornmeal, stirring while adding.  keep the heat low because otherwise you'll be dealing with a geyser/volcano...  cover with a lid.  let simmer for 5-10 minutes.

while the polenta is cooking, heat 2T of olive oil in a pan.  add the garlic and saute for 1 min.  add the washed dandelion greens, cut into 2 inch long pieces.  saute with a dash of coarse salt for about 2-5 minutes.  if using other greens, such as broccoli rabe, it might take longer.  also, if using broccoli rabe/rappini, blanching it first helps to rid it off the bitterness... unless you like that flavour (i do!).

uncover the polenta, stir and taste it.  add a little more salt if necessary.  add 50g of goats cheese and stir it in gently until there are no chunks.  this will make the polenta very creamy!  you can now turn it off the heat.

serve the polenta by placing 1 generous ladle-full of polenta, topped with some greens and a dollop of roasted red pepper pure.  crumble some goats cheese and sprinkle some olive oil on top.  coarse/ground black pepper is nice too.

enjoy!

soup weather

it is a rainy vancouver afternoon; the heavy clouds heralding the end of summer and the coming of the  gray, dewy season.  but today, i don't mind it so much, because the light in my home is soft and cozy, and there is a steaming pot of soup on the stove and a couple of good friends coming over for lunch. i know that we'll share some food and a conversation, and that is enough to warm my spirit and part the clouds.

here is a nice fall soup that doesn't require many ingredients, and the ones it calls for are often staples in many kitchens, particularly vegetarian ones.  the soup is rustic and simple, but it has an earthy, deep flavour that will satisfy the gourmands as well.  you can pair it with some crusty, toasted bread and a dash of olive oil.  the soup is vegan, but you could also add a dollop of natural yogurt or sour cream if you eat dairy. 

provencal lentil, potato, porcini soup

3 medium potatoes (diced)
1 yellow zucchini squash (diced)
1 onion (diced)
1 cup french lentils (or green lentils)
1/4 bulb of fennel (optional) (diced)
5-6 dried porcini mushrooms
1T miso (optional)
1-1 1/2T provencal herbs (or mixed thyme, rosemary, lavender)
1t coarse salt
black pepper
2T olive oil
green parsley 

heat the olive oil, saute the onions with the salt until translucent
add the provencal herbs, the potatoes, the zucchini squash and the fennel - saute for about 3-5mins
add the lentils, mix and pour in 4 cups of water or veggie broth (optional); or enough to cover all the veggies with about an inch of water covering them.  add the porcini mushrooms.
bring to boil, turn down the heat and simmer for 30mins or until the potatoes and lentils are soft.  add the miso (miso is my secret ingredient in this soup - its optional, but i love the dimension of flavour that it adds - particularly when you use mushrooms and potatoes in a recipe.  i mix the miso with a little soup stock in a separate bowl and then add it into the rest of the soup).
take of the heat, and let sit for 10 mins.  taste and add more salt, black pepper to taste. 
garnish with fresh, chopped parsley.

yam and kale soup with smokey chipotles

yes, i know its summer, but a northwest coast summer has its fair share of breezy days and cool nights.  for those, the soup is on!

kale has been one of my local farmers' market favourites this summer.  it comes in so many varieties, but my favourite, especially for soup, has been black kale.  this simple soup is a more colourful take on a potato kale soup... it is summer after all, so bright colours and vibrant flavours are still a must! yams give this soup creaminess and velvety texture, kale is all about nutrients, lime and cilantro provide all the fresh, summer flavour you'll need. finishing it off with a little smoked chipotle sauce, adds just the right amount of heat and earthiness all at the same time.

you'll need:

3 medium size yams, diced
1 bunch black kale (or any kale will do), chopped
1 white onion, chopped
2-3 cloves of garlic, minced
2T olive oil
1T cumin
1t coarse salt
1t coriander seeds
3 cups water or veggie broth
juice of 1 lime
handful of cilantro
smoky chipotle sauce

in a heavy pot heat olive oil, saute the garlic, onions, coriander, cumin - until onions are translucent (but take care not to burn the spices),
add the diced yams, saute for 3 mins until coated in spices,
add the water or stock,
bring to boil, then turn down the heat and simmer for 30mins or until the yams are soft.
add most of the chopped kale (reserve a handful) salt and the lime, cook for another 5 mins.
with a hand blender, or in a food processor, process the soup until blended but some chunks still remain, add the remaining kale, cilantro and simmer for another 5 mins until the kale softens but is still vibrant green.
serve in bowls with some smoky chipotle sauce and extra cilantro as garnish.

the best quinoa

quinoa is fast to prepare, really delicious and so very good for you!  in this simple recipe, quinoa, roasted or grilled zucchini squash, red peppers, cherry tomatoes mingle with chipotle, coriander and lime seasoning for a delicious summer lunch!

1 cup quinoa, cooked

3 small zucchinis (i used 2 yellow and one green), roasted or grilled, cooled and diced

1 cup red cherry tomatoes, halved

1/2 red onion, diced

1 red bell pepper, diced

1T coriander seeds

coarse salt

1/2 t cumin

1-2 chipotles in abodo sauce, diced finely

1-2 cloves garlic 

juice of 1 lime

2T olive oil

heat 1T olive oil, toast the coriander seeds, set aside

saute garlic, onions, red bell peppers with the chipotles and a little olive oil

mix quinoa with the grilled, diced zucchinis, cherry tomatoes, sauteed peppers (with onions and garlic)

add the toasted coriander seeds, season with cumin, salt, lime juice 

serve garnished with cilantro or mint.

dissertation cabbage

i admit, this is a truly strange title for a blog entry... almost as if i was trying to scare my readers (the few that there are) away.  but don't fear! this post will not have anything to do with the subject of my dissertation.  it does, however, have something to do with the process of writing it...

a couple of days ago, someone commented on my panzanella post (on facebook) by suggesting that it must take a lot of time to prepare my food.  in reply, i assured this person that most food i prepare is not very labour intensive.  admitedly, i have no idea why i was feeling a bit defensive about taking more time than necessary out of my very busy dissertation writing schedule to make nutritious meals... first, i don't take more time than necessary (or do i?); second, i happen to think that all this nutritious food will fuel my writing, right?

well, i admit, i did feel a bit defensive nonetheless, so i decided to show my readers, that good, tasty food, really does not have to take a lot of time.  hence, this dish.  its hardly a recipe and it involves cabbage which may scare some people off.  but i happen to think cabbage is fantastic and i am sure that you will like it too!  but the main point here, is that this meal takes NO TIME to make.  it took 10 minutes to prepare! now, that is NOT a lot of time to procrastinate, is it? hence, it is the first of my "dissertation meals" series:  good brain fuel that takes no time from your writing! of course, to make this a more filling MEAL, you'd have to serve it on some rice or quinoa, which would add a bit of time to the preparation unless you have made some ahead of time.  but if you just want a to quick, light lunch or dinner, you are 10 minutes away from some really yummy cabbage stir fry!

"dissertation cabbage"

(red cabbage fennel stir fry, with mint lemon "pesto" and tamari)

1 small head of cabbage
1/2 head of fennel
1 red onion
4 cloves garlic
splash of tamari sauce
1/2 cup of mint lemon pesto
1T olive oil or sesame oil

mint lemon pesto
1 bunch of mint
juice of 1 lemon
splash of rice vinegar
1/3 cup olive oil
1/4 cup almonds
process all these ingredients in a food processor or a blender.  here is your mint lemon pesto.

for the stir fry: cut the cabbage and the fennel into bite size, longish pieces.  slice the onion. mince the garlic.  heat 1T olive oil in a wok or a deep frying pan.  saute the onions and garlic for about 1 minute.  add the cabbage and fennel and stir fry for 5 minutes.  add the tamari, stir for another minute.  add 1/2 cup of the mint lemon pesto, stir, serve, eat.  NOW, get back to whatever you were doing!

from market finds to fresh summer meals

for freshness, i love my community farmers' market! well, for time being, its really the next best thing to having my own patch of land to cultivate. and it keeps the resources within the community!  here are a couple of lovely salads - one earthy, one fresh, both made from local, seasonal produce that i found at the market over the last couple of saturdays. enjoy!

 

greens with fresh rainbow radish, sprouts, grilled baby beets and fennel steaks

 

minted lemony zucchini ribbons

the new polish

 

farmers market bounty has brought the Pole in me.  well, at lest the young cabbages, beet greens and locally grown oyster mushrooms have.  cabbage, wild mushrooms and beets are key in Polish cuisine and are served up in a variety of ways: fresh, braised, boiled, pickled, preserved etc.

with the exception of the quintessential pierogi, barszcz (or borsch) and cabbage rolls are probably two Polish dishes most familiar in North America.  the first, is a classic Polish soup that is also eaten in Ukraine and Russia (and throughout the region), and can be prepared in a variety of ways depending on the season. when beets are fresh and young, barszcz can be prepared by using the whole plant - roots and leaves - which makes this soup particularly nutritious.  with an addition of some potatoes, carrots and white kidney beans, and seasoned with dill, lemon, bay leaf and garlic, this type of barszcz is delicious as a light meal, particularly when served with crusty rye bread on the side.  classically, it is also served with sour cream, which i prefer to skip.  however, when i do feel like adding some richness to this soup, i use some finely ground almonds/almond meal which does an amazing job of changing the colour and adding creaminess to this soup.  another option is to make a little "cream" by blending silken tofu with a little lemon and salt.

as for cabbage rolls, well, they too are delicious and can be made with a variety of fillings and using different types of cabbage.  while the most popular cabbage rolls are filled with rice and ground meat, depending on the region they are also made with mushrooms and buckwheat, potatoes and carrots, or rice and veggies.  they can also be filled with quinoa, millet, and other grains, although these would most certainly depart from the tradition.  i made mine with brown rice, oyster mushrooms, carrots onions and a little fennel, and seasoned them with mixed herbs such as oregano, marjoram, tarragon and rosemary.  i served them with a simple tomato sauce with a dash of smoked paprika... just to give it a slightly different spin... because putting the spin on tradition is what i like most!
 

"Ukrainian-style" Polish Barszcz 

4-5 beets, peeled and diced (or just thoroughly washed and diced)

beet greens and stems (optional, if you have them), chopped 

1 leak or white onion, diced

2 potatoes, diced

a handful of long green beans, cut into 1/4 inch pieces 

1 carrot, diced

1/2 can of white or red kidney beans

2-3 cloves of garlic

4 cups of veggie broth (i use the herb Harvest Sun bouillon cubes, which are both vegan and organic), or more (depending on how thick or thin you like your soup).

1 T olive oil

2-3 bay leaves 

juice of 1 lemon

allspice, 4-5 whole

1/2t salt, or more to taste

handful green dill, chopped finely    

in a large pot, heat olive oil. saute the onions/leaks and two minced cloves of garlic with a pinch of salt, until translucent.  add the potatoes, carrots, beans and saute for a minute. add the beets (but not the greens), the broth, the bay leaves, salt allspice and squeeze in the lemon juice.  bring to a boil, then turn down the heat and simmer, covered, for 20minutes.  add the beet greens and the kidney beans.  also add the remaining clove of garlic.  let simmer for another 10-15 minutes or until the veggies are soft.  add the dill, and some black pepper to taste.  let sit for a 10 minutes before eating. 

you can serve this soup with a dollop of sour cream or yogurt, and with some fresh dill on top.  sometimes this soup is blended, but the traditional way of eating this Ukrainian-style Barszcz is with all the chunkiness that it comes with.  another version which often is blended, skips the beans, and, in the summer, can be eaten cold.  its sort of a Polish-style gazpacho, and is called chlodnik.

eggplant "canneloni" with tofu ricotta and pesto

these eggplant roll ups are easy but quite elegant.  you can serve them as appetizers or, paired with a salad, they can be also make a lovely and light main course.  i made the ricotta from tofu because i wanted these to be vegan, but you can use regular ricotta if you don't mind the dairy. if you do, i'd season it with some salt, pepper and herbs (much as the seasoning in the recipe).  these "cannelonis" are sufficiently moist and packed with flavour, so aside from a little drizzle of pesto, other sauce is unnecessary.  you can, however, serve them with some simple marinara sauce.

eggplant "canneloni" with tofu ricotta and pesto 
makes about 12-14

a little something to go with your tea: lemon poppy seed and orange star-anise scones

a word of warning: these scones are addictive! so make sure you invite some friends over for a tea party or else you may just eat too many yourself.  not that this would be the end of the world, of course, but i generally try to encourage healthy eating habits so this would not be such a good thing.   

see, i used to NEVER bake, precisely because i wanted to avoid temptation of eating too many baked goods.  why do that to yourself? why mess with the powers of a baked treat while you are trying to eat very well?  but i developed a strategy: (1) i now only bake when i expect company who will help make the fruits of my labour disappear quickly (or i give them away), and (2) i try to bake only really healthy treats.

here is a recipe for some vegan scones which more-or-less meet the latter criteria (i'll let you take care of the former).

world's fastest risotto

let's face it, fast risotto is a bit of an oxymoron. real risotto takes time and a lot of stirring! and if you have ever tried to make it with brown rice - and yes, this is possible - it takes even longer.  but if you don't have 2 hours to spare and have some left over brown rice in your fridge, you can try this short-cut version.   sure, it doesn't have the same creaminess as the masterfully executed "real thing", but it is tasty all the same.  and it can save you some precious time and help you dress up your leftovers.

quick risotto with tomatoes, spinach and olives