Monday, June 3, 2019

#209 The Case of Cream of Cauliflower Soup

I'm lovin' the garnish of fresh, chopped dill.

2 onions, chopped
1 clove garlic, minced
2 tablespoons olive oil
3 potatoes, chopped
7-1/2 cups water
7-1/2 rounded teaspoons (for 7-1/2 cups) vegetable bouillon powder
1 cauliflower, chopped
1 tablespoon lemon juice
1 teaspoon mustard seed
1/4 teaspoon caraway seed
1-1/4 cups cashew milk
chopped fresh dill to garnish

Sauté the onions and garlic in the olive oil until softened.

Add the potatoes, water and vegetable bouillon powder, and simmer for 20 min.

Add the cauliflower, lemon juice, mustard seed and caraway seed, and simmer for 20 min.


Return the purée to the pot and stir in the cashew milk. Salt to taste.

Ladle into bowls and garnish with chopped, fresh dill.

Serves 6.


Thursday, May 2, 2019

#208 The Case of Sichuan Green Beans and Tofu

1 tablespoon vegetable oil
4 cups green beans, trimmed
1 lb. firm tofu, cubed
1 red onion, thinly sliced
1/2 tablespoon sesame seeds
1/2 teaspoon chilli pepper flakes
2 cloves garlic, sliced
salt to taste
1 cup sichuan (or szechwan) sauce

In a wok or non-stick pan, bring the vegetable oil to high heat.

Add the green beans, tofu and onion. Stir-fry until the green beans are almost tender-crisp.

Stir in the sesame seeds and chilli pepper flakes and continue to stir-fry.

Add the garlic and salt, and stir-fry until the beans are tender-crisp.

Fold in the sichuan sauce and let it heat, thicken and coat the vegetables.

Serve with rice.

Serves 2


Monday, April 1, 2019

#207 The Case of Don't Give a Fig Salad

This salad tastes way too decadent not to be dessert and's leafy greens.

10 oz (284-g-pack) mixed lettuce
1 cup pecans, toasted in the oven at 350ºF for 10 min.
12 figs (more or less, depending on size), stems removed, halved
1 cup vegan yogurt

Toss together the mixed lettuce and Orange Vanilla Vinaigrette.


Arrange the figs on the salad. Sprinkle on the pecans. Dollop with teaspoons of yogurt.

Makes 4 meal-size salads.


PS Also good with red grapes cut in half lengthwise to replace the figs.

Sunday, February 3, 2019

#206 The Case of Nachos

3 tomatoes, seeded and chopped
19-oz can black beans, rinsed
1 red onion (approximately 1/2-cup volume), minced
1/2 cup fresh cilantro, chopped
1/4 cup lime juice
1 jalapeno, minced
1 teaspoon cumin seeds
salt to taste
1 cup raw cashews
1 yellow pepper, chopped
7 small, medium-heat chillies, seeded and chopped
1/3 cup water
2 tablespoons lemon juice
2 tablespoons nutritional yeast
4 cloves garlic
1/2 teaspoon chilli powder
2 teaspoons salt
380-g-bag tortilla chips (Tostitos Restaurant Style are nice)
Guacamole, doubled

Tomato Black Bean Salsa

Combine the tomatoes, black beans, red onion, fresh cilantro, lime juice, jalapeno, cumin seeds and salt to taste.

Cheez Sauce

On your high-speed blender's soup function (if you have one), blend the cashews, yellow pepper, chillies, water, lemon juice, nutritional yeast, garlic, chilli powder and salt until heated. If you don't have a soup function, blend, then warm the sauce in a small pot on the stove. 


On four plates or a huge platter, arrange a layer of tortilla chips. Spoon on some of the Cheez Sauce. Sprinkle on half of the Tomato Black Bean Salsa. Add another layer of chips, Cheez Sauce and Tomato Black Bean Salsa. Top with the double recipe of Guacamole.

Serves 4.


Saturday, February 2, 2019

#205 The Case of Tofu Florentine

If you can handle the steps below somewhat simultaneously, you'll be way ahead of the game!

1/2 cup cashew milk
1 lb medium tofu, cut into 6 approximately 1/4-cup squares (you may have some tofu left over)
1/2 teaspoon salt + more to season the spinach
2 tablespoons nutritional yeast
1/4 teaspoon mustard seeds
1/4 teaspoon turmeric
2-1/2 tablespoons lemon juice
1/4 teaspoon cayenne 
10 oz baby spinach
1 tablespoon olive oil
1/3 cup vegan baking stick, melted
2 English muffins

In a high-speed blender, blend together the cashew milk, 2 squares of the tofu, salt, nutritional yeast, mustard seeds, turmeric, lemon juice and cayenne until smooth.

Sauté the baby spinach in the olive oil and season to taste with salt and pepper.

Microwave 4 squares of the tofu, covered with its package liquid (or water), until heated.

Start your high-speed blender again on the soup function (if you have one). Remove the cover over the hole in the lid and gradually pour in the 1/3 vegan butter stick, melted. Continue to blend until the sauce is heated. (If you don't have a soup function, blend then warm the sauce in a small pot on the stove.) 

Split and toast the English muffins.

Assemble on two plates: English muffin halves, spinach, tofu (lifted out of the liquid with a slotted turner), sauce.

Serves 2.


Tuesday, January 1, 2019

#204 The Case of Roasted Potatoes with Rosemary

Do you know that the flesh of your potatoes will keep its colour (won't turn grey) if you brine the spuds overnight before roasting?

1/8 cup salt + more to taste
2 cups water
24 baby red and white potatoes 
2 tablespoons olive oil
1/2 cup fresh rosemary (or 1/4 cup dried rosemary)

Dissolve the 1/8 cup salt in the water.

Add the potatoes and let sit overnight.

Preheat oven to 400ºF.

Drain, rinse and shake the potatoes dry.

Pierce them with a fork and microwave on high for 8 min.

Drain again, if needed, then toss them with the olive oil, rosemary and salt to taste.

Roast for 30 min.

Stir then roast for 30 min. more.

Serves 2.


Sunday, December 2, 2018

#203 The Case of Spicy Cranberry Sauce

The neat thing about this recipe is the cranberries POP in the oven! (In this pre-roasting pic, I halved the recipe below to make just enough for Karl and me.)

1 orange
1 lb fresh cranberries
1 cup sugar
2 tablespoons olive oil
1 teaspoon salt
1 jalapeno, thinly sliced
2 cinnamon sticks
4 cloves
1-1/2 tablespoons red wine

Heat oven to 450ºF.

Using a vegetable peeler, remove the rind from the orange with as little pith as possible. Thinly slice the peel and cut into 3/4” lengths.

Squeeze the orange and reserve 1 tablespoon of the juice.

On a baking dish, combine the peel, cranberries, sugar, olive oil, salt, jalapeno, cinnamon sticks and cloves, and roast for 15 min.

Transfer the mixture to a bowl.

Stir in the reserved orange juice and red wine and let sit for at least an hour. Remove and discard the cinnamon sticks and cloves (easier if you've tied up the cloves in a tiny cheesecloth bag before roasting).

Makes 2 cups.


PS All this month, my e-book mystery A KILLER NECKLACE is on sale for $1.99 USD (Amazon only). Happy holidays!