Dill Tartar Sauce

Ahoy!

I have Friday off! I swear I’m not saying this to rub it in, I’m just really excited. I love having a week day off to get some week day things done before the weekend. My weekend this time around is actually consisting of a work event on a Saturday, and not a fancy drinks and dinner work event just in case you were starting to get jealous, but a computer class which will be very helpful for my job and blog.

So I realized I made some faux fish sticks and left you hanging on the tartar sauce action. I’m sorry, I really am but I can say the recipe will have been worth the wait. When I’m craving tartar sauce, I sometimes will go out and order fries with a side of tartar sauce, but unfortunately the stuff you get in restaurants (unless it’s house made) is pretty dull and boring and often too sweet for my liking. That’s legit, right?

This recipe makes more than enough tartar sauce for the faux-fish stick recipe and if you have any extra it would be great to add to crumbled tofu or eggs for egg/tofu salad. It’s also a great dip for your oven baked fries or roasted potatoes or just use in place of mayonnaise/veganaise on your next sandwich. You might not have any left over if you are a triple dipper like me, real talk.

Dill Tartar Sauce

• 1/2 cup of mayonnaise, preferably Hellman’s Olive Oil or Veganaise
  
• 1/4 cup of fresh dill, rinsed, stemmed and minced
• 1 baby dill pickle, diced
• 2-3 tbs of capers, diced of chopped roughly depending on the size
• 1/2 tsp of lemon zest
• 1- 2 tbs lemon juice
• 1 tbs of pickle juice
• 1 small clove of garlic grated
• freshly ground pepper and salt to taste

Method

Finely diced dill pickle and capers and add to a small mixing bowl. Clean stem and mince dill and peel and finely grate garlic and lemon zest and add to the same bowl. Mix in mayo/veganaise lemon juice, dill pickle juice until everything is combined. I didn’t find it needed salt added due to the capers and pickle but I did season well with freshly ground pepper.

Chill in the fridge at least 30 minutes however if you can leave it a few hours the taste improves with age. Serve with the faux-fish sticks and roasted potatoes. It also makes a good veggie dip for carrot or broccoli if you want a healthier side.

Sun-Dried Tomato and Dill Pesto

SNOOOOW!?!?!!

That’s how I felt yesterday and today, I can sympathize.

I wasn’t warned, it just happened. I wasn’t ready and I’m just putting this out there, I don’t like surprise dumpings of any kind unless it’s money – you can throw money at me anytime. I’ll be ok with it. I prefer bills to coins; throwing coins at people would leave bruises and is insulting. 

If you are up for money throwing how about throwing some dill in your pesto. It’s way more tasty that money and cheaper on average  I love dill and have never thought of putting it in pesto until I needed to do something with all the fresh dill I had on hand. I may have been like you are now, a little skeptical, BUT this turned out to be amazing! I don’t know how but  the combination of dill, sun-dried tomatoes and garlic reallllly works. The tomatoes are sweet combined with the walnuts they give off a meaty texture, the flavoured oil mixed with nutritional yeast brings more depth of ‘cheeze’ like flavour and the dill and basil make it fresh and bright. The whole darn thing is savoury and delicious. You need to try this out. Makes a bit over a cup of pesto.

Sun-Dried Tomato and Dill Pesto 

• 1/2 cup of sun-dried tomatoes packed in oil
• 1 small garlic clove, peeled and trimmed
• 1/2 cup of whole raw walnuts
• 1 tsp dried basil
• 1/4 cup of nutritional yeast
• 1/3 of a cup of olive oil from the packed tomatoes ( you may not use the whole amount or you may use more depending on your preference)
• 1/3 of a cup of fresh dill
• freshly ground pepper and sea salt to taste

Method

Quarter the tomatoes and set aside. In a food processor, combine the garlic and tomatoes with about 1 tbs of oil and let process for about 1 minute until it starts to form a paste and come together in the processor.

Add in walnuts, dried basil, dill, nutritional yeast about half of the oil and salt and pepper and process for at least another minute.

You will have to add at least some of the remaining oil to continue to process the pesto. Process until you desired consistency adjusting the oil, salt and pepper to your taste.

Throw a few tablespoons of this stuff on pasta, spaghetti squash. It’s great as a condiment for your sandwich, or on eggs. Lap it up, eat it by the spoon full, and share with nobody.

Roasted Butternut Squash Penne

It’s Remeberance Day today in Canada or Veterans Day in the US of A and my thoughts are with veterans everywhere, both alive and ones that have passed away. This is a huge day for military families, and in my mind, an even bigger day to reflect on peace, hope and prosperity. It’s a time we should not only be remembering the contribution these men and women gave for our freedom but also how they changed the world. Lest we forget.

I’ve been doing a lot of somber posts lately and I swear that is not intentional. I would rather this one remain as positive as possible but I didn’t feel great about posting today without mentioning Remembrance day and personal reflection. With this mood in mind I figured today had to be full of comfort food. I woke up, put chocolate almond milk in my coffee, ate eggs with avocado and dreamt of pasta in the afternoon, which got me to thinking. 

Have you ever had butternut squash stuffed ravioli? It’s damn good. Well that was my inspiration for this creamy and cheesy vegan sauce. This sauce kills your cravings for that flavours without having to make your own raviolis. You can simply make it and toss with your favourite pasta with a bit of pasta water to create a fall inspired pasta dish. Top with toasted pine nuts or sunflower seeds and more nutritional yeast or fried sage. Delicious!

Roasted Butternut Squash Sauce for Pasta

roasted squash, onions and garlic

• 1 small butternut squash, about 5 cups cubed
• 2 small onions, cubed into 1+1/2 cups
• 2 large cloves of garlic
• 1 tbs olive oil
• salt and pepper
• parchment paper

to finish the sauce

• 1/2 cup of nutritional yeast
• 1/4 cup of olive oil
• 3/4  cup of plain almond milk
• 1/2 tsp garlic powder
• 1/2 tsp of rosemary ground between your fingers
• 1/2 tsp smoked paprika
• salt and pepper to taste

to make the pasta dish you will also need

• 6 servings of cooked penne with 1 cup of pasta water reserved
• green onion, nutritional yeast, fried sage leaves, pumpkin/sunflower seeds or toasted pine nuts, olive oil, freshly ground  pepper to garnish

Method 

Pre-heat the oven to 350 degrees and prepare a rimmed baking sheet with parchment paper.

Cut the squash in half lengthwise, scoop out the seeds, peel and cut into 1-2 inch cubes.

Do the same with the onion and peel and trim the garlic. Toss all the the veggies in 1 tablespoon of olive oil and turn onto prepared baking sheet. Bake for about 20 -30 minutes turning once. The onions and squash should be browned on at least one side and be very soft when pierced with a fork. Remove from the oven and let cool.

Once the vegetables are cool enough to handle, place them in a medium sized saucepan and add to it the oil, milk, nutritional yeast, garlic powder, rosemary, smoked paprika and season with salt and pepper. Once blended the sauce should be as thick as hummus. Don’t worry about it being too thick you will add hot pasta water to thin it to your liking later.

Set sauce and cook 6 servings of penne pasta according to the package directions. You could also use rigatoni, or shells, anything that will hold a thick sauce. Before draining the pasta reserve about 1 cup of pasta water.

Add a few tablespoons of pasta water, the entire thing of sauce and all the pasta to a large pasta pot.  Place the pot over medium low heat and stir until all the pasta has been very well coated in sauce. Thin the sauce according to your taste with the remaining pasta water and season with salt and pepper. Garnish with any of the following suggestions, I choose some green onion, salted and roasted sunflower seeds, a teaspoon of nutritional yeast and 1 tsp of olive oil. Enjoy a delicious hearty meal.

Herby Kale Pesto

Last weekend flew by. Flew! I’m pretty sure 10lbs has flown unto my body just as fast. On Friday I attended a chic house warming party with so many yummy snacks! Apparently I’m good at the game Apples to Apples and who knew I liked corn relish? Who?

Saturday started early with errands followed by a fabulous thirtieth birthday celebration which again included a buffet of anything your heart could desire as well as an amazing martini list, yum yum. Rimming birthday martinis with sprinkles really sets the mood, just sayin‘. 

On Sunday Leo got up early and I went to visit with my family. Mom made an amazing quiche, which I may have eaten three (THREE!) pieces, I wish they were small but they were regular sized at best. Leo and I then we went for a nice hike followed by shopping, followed by the laundry, followed by random cleaning, nacho making and eating and blogging. I’m spent. Enough already? I’m psychic.

Since it’s Monday, how do you fancy a 10 minute supper? Take some lovely stuff, grind it into a paste, cook some pasta, reserving some pasta water. Stir together and magic happens. The type of magic that is also called dinner. 

This pesto is vegan, and you can substitute just about any herbs and nuts of seeds. I made mine with 1/4 cup of oil because I like to add pasta water to lighten up the pesto and soften the kale  to make more of an herb sauce. If you like a more traditional-tasting pesto exchange the sunflower seeds for pine nuts, herb mix for basil and add the 1/2 cup of oil. Not vegan or iffy on kale pesto? Try this Spinach Walnut Pesto.

Herby Kale Pesto

makes 1+1/2 cups of pesto

• 1/4 c of roasted sunflower seeds or pine nuts
• 1 tbs fresh rosemary
• 1/4 cup of loosely packed fresh basil leaves
• 2 tbs (about 4-5 sprigs) fresh thyme
• 1 clove of garlic
• 1/4 cup of nutritional yeast
• 1/4-1/2 cup olive oil
• 2 + 1/2 (packed) cups of kale, washed and trimmed
• ground pepper and sea salt to taste

Method

Wash and trim kale and herbs and set aside separately.

In a food processor combine sunflower seeds, garlic, herbs, nutritional yeast and pulse until everything is an even semi-coarse texture. Empty half of the mix into a small mixing bowl.

Add the prepared kale and 1/4 cup of the olive oil to the food processor with the remaining half of the herb mixture. Process until smooth, scraping the sides and adding extras olive oil as you go if needed.

Once the pesto is smooth, add it to the coarse ground pesto and season with salt and pepper.

This pesto is thick unless you add all the olive oil so my favorite way to eat this is to mix hot pasta with a little reserved pasta water to cook the kale slightly and create an herby and more health conscious sauce. Top with extra nutritional yeast for a cheesier taste. Eat immediately.

Donair Sauce

I didn’t want to split up this recipe into the sauce and entree but I had to. You see I’m pretty sure that you will have no idea what donair sauce or what a donair is unless you have spent any time in the Maritimes. Have no fear, I’m here to help you out.

Donairs are a regional dish of Nova Scotia, which sounds classy but this is totally a greasy, alcohol absorbing, late night gnoshing indulgence food. Traditionally donairs are pita sandwiches (similar to a gyro) made of thinly sliced ground meat. The meat is spit roasted and choked full of savory and slightly spicy flavours, which is added to a pita and topped with chopped tomatoes, diced onions, sometimes grated mozzarella cheese but always this sweet tasting sauce. Traditionally the sauce is made with evaporated milk, but I was putting myself up to a vegan challenge so this time, it’s not. For anyone who has a coconut allergy or wants the traditional sauce recipe I’ve included it at the bottom. Also I promise a perfect vegan donair ‘meat’ recipe is coming this week.

Recipe notes you should know. I used coconut cream which is found in the international food aisle but canned coconut milk will give you a smoother sauce.The white beans thicken the sauce and if you are making it for a vegan make sure the sugar you use is processed without animal products. Makes 4-6 servings.

Vegan Donair Sauce

• 4 tbs coconut creme + 1 cup of hot water or 1 cup of canned coconut milk
• 1/4 cup of vegan sugar
• 1/4 cup of canned white beans, rinsed and drained
• 1 clove of garlic, grated
• 2-3 tsp of apple cider vinegar
• 1 tsp coarse sea salt or to taste

Method

If you are using coconut cream, boil water in a kettle and add to the solid coconut cream. Stir until all is dissolved and allow to set for about 5 minutes.

In a small saucepan heat coconut milk, sugar, and garlic over medium heat. Bring to a simmer and add vinegar and beans. Allow to cook over medium for about 5 minutes. Puree mixture with a blender or hand blender and if needed return to burner to thicken further. Season with salt to taste.

Traditional Donair Sauce

The traditional donair sauce is super quick to throw together. Add one can of evaporated milk to a small sauce pan with 1/2-3/4 cup of white sugar, 2 teaspoons of garlic powder and about 4-5 teaspoons of white or apple cider vinegar. Cook over medium heat until it reaches your desired thickness somewhere between 5-8 minutes. Serve warm over donair ‘meat’ or with garlic cheese fingers/breadsticks.