Spinach Pesto July 6, 2009

Pesto is one of my favorite things. It’s good as a sandwich spread, as a dip for grilled veggies but best of all it’s great tossed with hot pasta. This version is a take on Michelle’s recipe which I absolutely love.  What is the most awesome about this recipe is that it’s cheaper than making classic pesto and is sooo much better than buying it pre-packaged! Michelle also likes to make it lower in calories by subbing some of the oil for veggie stock. I also am curious what it would be like substituting the parmesan for nutritional yeast (nutch), let me know if you try it out.

Spinach Pesto

Spinach Pesto

2 cup baby spinach washed and dried

1 cup of fresh basil leaves washed, trimmed and dried

1/2 cup cilantro leaves washed trimmed and dried

2/3 cup grated parmesan cheese (rennet and lipase free) or “nutch”

2/3 cup Walnuts

1/3-2/3 olive oil (can use veggie broth to cut the fat, I like all the oil)

3 garlic

sea salt and fresh black pepper

a box of a hardy pasta, ones that are tubes or have grooves suit pesto the best

A word to the wise Michelle uses a hand powered food processor, which gives this pesto a wonderful chunky and inconsistent texture. I used a food processor but realizing early on it would not give me the same texture I left out a handful of the spinach and herb mix as well as some of the walnuts and roughly chopped them, adding them to the mix right before I tossed with hot pasta.

That being said the prep is pretty easy, wash all the greens and pat dry, save a handfull to put aside if you are using a mechanical food processor.

Using the food processor grate the garlic and cheese, add the greens, nuts, and oil, and blend until you like the consistency.

If you are like me and like it a little chunky, remove and add hand chopped remainign greens andnuts, mixing in a large bowl adding salt and pepper to taste.

While that sits boil the pasta in salty water, drain (but don’t run water over it) and toss with sauce, serve hot. YUM!YUM! Enjoy!

Chewy Coconut Squares July 6, 2009

Tastes almost like a mounds bar, but better. Super easy to make but you have to wait for them to cool.

Chewy Coconut Squares

Chewy Coconut Squares

Pre-heat oven to 350F

Crust

1 1/2 cup of chocolate cookie crumbs

1/3 cup of melted butter

In a medium bowl melt butter, add cookie crumbs and combine well. Turn into a 8×8 inch greased pan and pat down evenly to form crust.

Topping

1 1/2-2 cups of unsweetened dried coconut

1 cup of chocolate chips

1 can of sweetened condensed milk

1/2 cup of nuts optional

1 tsp vanilla

In a medium combine ingredients and using a spatula spread evenly over cookie crust. Bake in oven until golden borwn ontop, approximately 25 minutes. Don’t worry if it’s not set in the middle as it cools it comes together. Cool completely, cut into bars and serve.

Potato Salad May 31, 2009

I love potato salad in the summer, this is a quick, easily “veganized” version that really is low on ingredients and big on taste.

Potato Salad

Potato Salad

4-5 medium sized new potatoes washed well, cut in half with skin on(red skins work well too)

2-3 green onions

1 small clove of garlic grated

3 tbsp fresh dill, chopped fine

1 tbsp  Dijon mustard

3/4 cup (up to) of light “real” mayo or veganaise I love the garlic version but I’d suggest omitting the garlic if you use this, also I often split the mayo with sour cream as well to make it lower fat but when i make it vegan JUST veganaise

Salt and pepper to taste

Scrub new potatoes and cut in half, I like to leave skins on but it’s up to you. Boil until tender when pierced with a fork, drain, cube and  set aside to cool.  In a smaller bowl, mix green onions, garlic, dill, mustard,  mayo/veganaise/sour cream and salt and pepper. When potatoes are cool combine and roughly mash  so there are cubes and smaller poatyoes pieces as well. Chill for about 30 mins ot an hour and serve.

Roasted Garlic May 31, 2009

If you are going to roast garlic, roast a whole bunch, you won’t regret it and you can freeze it. (I should make a note, if you freeze it make sure you have extracted it first otherwise you will have a soggy mess.)

Roasted Garlic

Roasted Garlic

Just cut off the tops, rip off a square of tin foil for each bulb drizzle with olive oil and salt and pepper
and bake in the oven or toaster over at 350 for at least 20-25 minutes until brown on top and soft to  squeeze.

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Enchiladas May 17, 2009

If you are having a meat eater over for dinner this is a great thing to make, imitation ground beef is one of the most convincing soy products and with all the flavor added to this recipe there is absolutely nothing to miss.  This is Mags favorite new food and until this she was not a huge fan or mushrooms or peppers and had never had ground soy. You want to keep everything chopped small and relatively the same size and even picky veggies eater won’t know what they are eating.

Enchiladas

1 medium onion diced finely
2 small green, red or yellow peppers (I use a mix) diced into small pieces
1 package of mushrooms cleaned and chopped into same size pieces as peppers
1 package of veggie ground round ( Mexican flavor)
2 cloves of garlic peeled and grated
4 cups of baby spinach washed, dried and roughly chopped
1 tsp cumin
salt and pepper the taste
12-20 small  tortillas
enough shredded sharp cheese to cover  about 2 cups or less
1-2  large bottle of medium salsa, I like to have two for extra dipping and a more saucy enchilada
1 250 ml tub of gelatin-free sour cream
cooking spray

Preheat oven to 400 and spray a deep rectangular baking dish(9×12) with cooking spray

In a large fry pan saute diced onion for about 5 minutes over medium heat. Add peppers, mushrooms and cumin and cook for another 5-8 minutes. When veggies start to get a little soft add ground round and break up in pan until everything is combined. Cook for about 2-3 minutes, tasting to see if any salt and pepper are needed. Add spinach, 2 tbs of water, 2 tbs of salsa and grated garlic stirring well. Cover and set aside.

Spray your baking dish with cooking spray and cover bottom with about 1/2 jar of salsa , just enough to cover the bottom.

On a dinner plate place a piece of paper towel sprinkled lightly with water, place about 5 tortillas on top and cover with another piece of paper towel. Micro wave for 10-15 seconds to make them warm enough to bend easily.

Using one tortillas at a time add about 1/4 cup or filling  in the shape of a log under the half way point on the tortilla. fold edge over the filling using your fingers to slide it back until the filling is pressed firm within the roll. You can use your finger to push loose filling into the side while you fold up each edge and roll. Take note of the images as this is difficult to explain…sorry.

Once enchilada is rolled place edge side down in baking dish, repeat until all the filling is used up. Cover with remaining salsa making sure no edges are left dry.

Finally cover with cheese and bake for about 25-30 minutes until cheese is browned and bubbly.

Serve with more salsa and sour cream.

***note you can use enchillada sauce I just like the chunkier texture of salsa and usually have lots of it at my disposal**

Nancy’s Pancakes April 24, 2009

The most coveted recipe in my family household, one particular family member demanded these everyday for about 2 years which made me sick of them for about 3 years after but I keep coming back. For years I couldn’t make these properly even with the recipe so if it doesn’t work out for you the first time please try again, you will get it. I add blueberries but you can definitely omit them and top it with anything you like. This recipe makes enough for 3- 4 people on average.

Pancakes

Pancakes

1 cup of flour (I have done half each whole wheat and white and it works out great)
2 tsp sugar
4 tsp baking powder
1.2 tsp of salt
2 eggs
1 cup of milk
1/4 cup of oil

In a medium sized bowl combine all dry ingredients. In a large measuring cup combine all wet.  Pour wet ingredients into dry ingredients and combine well with fork. Let sit untouched while your griddle or large fry pan heats up, you should see bubbles rise to the top. Ladle small amounts into pan and cook on one side until you see air bubbles and sides look set, flip and cook for 1-2 more minutes. Both sides should be a medium brown and firm in the centre.

Optional….. Add 1/2 cup of blueberries, serve with fresh fruit, whipped cream and real maple syrup. Yum yum.

Apple Pie Cheesecake April 19, 2009

Ok so a comment was made, I won’t say who but you know who you are, about how could you combine Pie with Cheesecake. Each being a favorite of two of my close friends. The debate continued further but here is my version of the problem, if anyone else has other suggestions of possible hybrids( it doesn’t need to be an apple pie) please post in the comments section. This recipe makes one deep, 9 inch pie plate.

Apple Pie Cheesecake

Preheat oven to 350

Crust

1/4 room temperature butter
1 1/4 cups of graham crumbs
1 tsp cinnamon

In a Medium bowl bring butter to room temperature and add graham crumbs and cinnamon. Press into a greased 9 inch pie plate ensuring its as evenly spread out as possible.

Apple Pie Filling/ Topping

3-4 Medium sized good baking apples, I used Cortlands. Washed, peeled cored and sliced.
2 tsp lemon juice
2 tbspn butter
a pinch of salt
a pinch of nutmeg
1/2 tsp cinnamon and cardemon
1/2 tsp pumpkin pie spice
1/4 tsp ginger
2 tbspn brown sugar
1-2 tbsp white sugar(depending on how sweet you like it)
1 tsp white flour
1 tbspn cream

In a medium sauce pan melt butter over medium heat. Add Apples, spices, sugars and lemon juice. Stir to combine then cover and cook for about 10 minutes, stirring once.  WHen apples are tender sprinkle flour over and stir well when mixture begins to thicken add cream. Pour hot appl mixture into pie plate until it is half full, if you have remaining apple filling use it to top when serving.

Cheesecake

1 package of cream cheese at room temperature
1/2 cup of sugar
1 tsp pure vanilla extract
1 tsp lemon juice
3  free range eggs

In a medium bowl combine cream cheese and suagr with an electric mixture until smooth. Add vanilla and lemon juice, scraping any thing down form the sides of the bowl and blend again. Add one egg at a time mixing until smooth. When all is combined pour over apple mixture in pie plate. Bake in over baout 30-35 minutes until almost set in the centre. Let cool on racks then store in firdge. This is best made a day before and served at room temperature. Top with remanding apple filling and carmel sauce if you want the extra sweetness.

Dill Dip April 8, 2009

Ok, so we have a local specialty market that sells all kinds of delicious things and  a lot of them are made in store so they don’t exactly come with an ingredients list. I have been trying a new dip they make every week, sometimes I don’t last the week but I have come across a clear favorite. If you need a dip for veggies, pita or even a cream cheese spread this dip is the winner. It works well using full fat and low fat versions of the same ingredients and doesn’t have as much salt  as the store bought ones. Using fresh dill is essential so please do not substitute for dried.

Dill Dip

MmmMMmm Dill Dip

1  package of light cream cheese (room temperature)
1 cup of light sour cream
1/4 cup washed and finely chopped fresh dill weed (I bundle it and use scissors)
1 small clove  garlic grated
juice of half a lemon
a pinch of cayenne
salt to taste

Place all ingredients into a medium sized bowl, use a hand mixer and blend until everything is smooth and consistant. Let chill for  at leats and hour. Serve with pita chips and fresh cut veggies.

Roasted Mushroom and Spinach Salad April 5, 2009

Roasted mushrooms make a great side to warm wintery dishes, they are earthy, juicy and only take minutes to make. Since Spring is on it’s way but there is still a nip in the air I tried to come up with something to satisfy the cravings of both seasons.

warm mushroom and spinach salad

Roasted Mushrooms

1 Package of washed and stemmed whole button mushrooms
2-4 tbspn of olive oil
1 tspn dried roasmary
1 tsp thyme
1/ tsp garlic powder
a sprinkling of sea salt

Preheat oven to 400F

Coat baking sheet with half of the olive oil.

Toss washed stemmed mushrooms in a medium bowl with half  the oil and all the herbs and spices,coating well.  Turn mushrooms out onto pan and bake  for 10 minutes.  Flip mushrooms and bake for 5-10 more minutes until well cooked and  wrinkly.

Salad
a couple handfuls of wash dried baby spinach leaves
fresh pepper
balsamic vinegar to taste
thinly sliced red onion
and goat cheese (optional)

In a medium sized bowl toss enough spinach for two  in balsamic vinegar (to taste).  Arrange spinach on plate, topping with thinly sliced red onion,cracked black pepper,  half of the warm mushrooms. Garnish with  goat cheese if you are not vegan…eat …done.

More on Tofu April 3, 2009

I’m always looking for new ways to cooks tofu and incorporate it into my meals. I found this tutorial by Melissa Ray Davis a while ago and loved the pictures and the information so much I needed to post it here. I hope you enjoy it as much as I do!

http://hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros