Vegetarian Detective

H appy holidays everyone! Butternut Squash Risotto 1/6 cup grated Parmesan (plus a wedge of Parmesan from which to make decorative ribbons) 2 cups butternut squash, chopped 2 cups boiling water 2 rounded teaspoons (for 2 cups) vegetable bouillon powder 1 shallot, minced 3 teaspoons olive oil 2/3 cup Arborio rice 1/6 cup white wine salt pepper                                                 Take the Parmesan out of the fridge and let it come to room temperature. Boil the butternut squash with a pinch of salt in enough water to cover for 15 min. or until tender. Drain and mash. Prepare a bouillon with the 2 cups boiling water and vegetable bouillon powder. In a large pot over ...

enough spaghetti for four people (I have a bright yellow spaghetti measure, do you?) 3 cloves garlic, minced 1/2 teaspoon rosemary 1 tablespoon olive oil 3 eggs 1/2 cup Parmesan, grated salt pepper 1/2 cup simulated bacon chips (or 1/2 that amount if using simulated bacon bits or 1 Tofurky Italian-style Tofu Sausage with Sun Dried Tomatoes minced in a blender) 2 tablespoons chopped fresh parsley Cook the spaghetti. Whisk together the eggs, Parmesan, salt and pepper to taste. Just before the pasta is al dente, sauté the garlic and rosemary in the olive oil. Drain the pasta (saving 1/4 cup pasta water) and toss it in the fragrant oil. Whisk the reserved hot pasta water into the egg mixture. Toss with the spaghetti until the sauce thickens. Mix in the simulated bacon chips. Check seasoning then plate and sprinkle with the parsley. Serves 4. PS I know I'm going to make my vegan version from now on. I simply substitute egg style liquid for the eggs. My Simply Eggless equivalent for 3...

"T hey just don't make cars like this anymore," says my husband. He's licking his lips. We're at the Black Currant Bay Antique and Vintage Car Show and I really must agree with him. Although I doubt if I'm looking at the displayed vehicles from the same perspective as Karl is. See, I'm willing to bet the words in his thought cloud look a lot like this: horsepower, engine, torque... Manly, manly words. My artsy-fartsy, womanly designer thought cloud includes words like: curves, Flamingo Pink, Elvis-suit White, chrome... But we both agree these are magnificent machines. Ever notice how you can't beat an original? Seamlessly transitioning to the topic of my recipe for Spicy Hummus, I've tried modernizing my original Spicy Hummus recipe with the addition of roasted red pepper, puréed pumpkin or even beets but that genuine Mediterranean taste of chick peas, lemon juice and garlic disappears. So here's my original Spicy Hummus, which is judiciousl...

T here's much more to be found at a local farmers' market than just fruits and vegetables. I bought Hot Mamas Cajun Spice Rub when it first caught my eye earlier this year. And I discovered this spice blend is just the spark a bean salad needs. If Hot Mamas is not available at your local farmers' market or your market has closed for winter like ours in Black Currant Bay, here's the company website: www.hotmamas.ca . Of course, there are other Cajun spice blends on grocery store shelves. You could also make your own! Cajun 3-bean Salad Sweet Mustard Vinaigrette 1-1/2 cups green beans, cooked and chilled 14-oz can kidney beans, rinsed 14-oz can chick peas, rinsed 1 cup minced onion 1 cup minced celery salt Cajun seasoning (Hot Mamas Cajun Spice Rub is perfect) Toss all the ingredients together, including salt and Cajun seasoning to taste. Chill. Makes 4 kickin' side dishes. ♥ Becki

T he lunch above consisted of a hot baked potato seasoned with salt and pepper, garnished with a generous dollop (okay maybe two dollops) of low-fat sour cream, sprinkled with crunchy, salty, smokey Club House Simulated Bacon Chips and chopped green onions from my friend Kathleen's veggie garden; paired with buttered, salted, fresh corn on the cob, also from Kathleen's garden. Grilled Corn ? Even better! ♥ Becki PS To make this vegan, just substitute vegan sour cream for the low-fat sour cream and vegan baking sticks for the butter. PPS You'll make Baked Potatoes much more often if you use this quick microwave method for 2. Pierce 2 baking potatoes all over with a fork. Cook, covered, on high for 6 min. Flip the spuds and cook for another 5 min., or until tender.

B eing a character in a bestselling book (A PURSE TO DIE FOR went to #5 on Amazon.ca Women Sleuths) brings with it a certain notoriety. Even if you're not looking for it. Even if you're not the main character. Here's proof. Just recently, I was invited to be interviewed by Nighthawk. Yes, THE Nighthawk. On  Nighthawk Talks . Here's the link to the interview: http://www.nighthawktalk.blogspot.ca/2012/08/becki-green-from-purse-to-die-for.html . ♥ Becki

2 onions, chopped 4 cloves garlic, minced 2 carrots, chopped 8 cups water 8 rounded teaspoons (for 8 cups) vegetable bouillon powder 2 cups split peas 2 tablespoons soya sauce 6 bay leaves 2 teaspoons oregano 1 teaspoon curry powder 1/4 teaspoon pepper 1/2 cup fresh or frozen green peas or chopped parsley for colour salt Simmer the first 11 ingredients (onions to pepper) for 45 min. or until the split peas are tender/chewy. Remove the bay leaves. Blend 1-1/2 cups of the soup and return it to the pot. Add more water if necessary. Stir in the fresh or frozen green peas and salt to taste. Serves 6. ♥ Becki

Tomato Cucumber Pasta Salad 1 cup seeded, chopped cucumber 1 cup grape tomatoes, the larger ones halved 2 cups rigatoni, cooked and rinsed under cold water 1/2 cup Greek olives, pitted 1/8 cup minced onion 2 cloves garlic, minced 2 tablespoons olive oil vegetable seasoning Toss together all the ingredients, including vegetable seasoning to taste, then chill. Serves 2. ♥ Becki

Curried Tofu Kebabs 2 tablespoons ginger root, minced 4 cloves garlic, minced 4 tablespoons lime juice 4 tablespoons soya sauce 4 teaspoons turmeric 2 teaspoons curry powder 1/4 teaspoon chilli pepper flakes 1-1/2 lb extra firm tofu (cut in squares) 2 red, yellow or orange peppers, cubed 4 zucchinis, thickly sliced 1/8 cup olive oil Soak at least 8 wooden skewers in water. In a large, lidded pot that can't be stained, mix together the ginger, garlic, lime juice, soya sauce, turmeric, curry powder and chilli pepper flakes. Gently stir/shake in the tofu and vegetables and marinate for an hour or more. Because the marinade will stain your fingers, wear rubber gloves to thread the tofu and vegetables onto the skewers. Baste with the olive oil, and grill on the BBQ or broil on the middle rack of oven. Serves 4. ♥ Becki

I majin Books just released back cover copy for A Purse to Die For . That's the book I'm in! Because they can't talk about everybody on the back cover, you won't see my name. But every self-respecting amateur detective needs a sidekick. In A Purse to Die For that's me! What’s more treacherous than navigating a pack of society matrons at a designer sale?     Stalking a killer… When fashionista and television celeb Gina Monroe goes home to attend the funeral of her late grandmother, the last thing she expects to encounter is murder. And the reading of the will is anything but fashionable as unanswered questions arise. Who is the dead woman in the woods behind the family house? And why is she dressed in Milano designer clothes? With help from her cousin Tony and Detective Rob Dumont, Gina investigates the not-so-model citizens around her. When another murder occurs, a pattern slowly emerges and Gina wonders if her grandmo...

W hat a beautiful colour!   1/2 cup light coconut milk 1/2 cup strawberries 1/2 tablespoon raw agave syrup 1/2 teaspoon vanilla 4 ice cubes Add all the ingredients to a high-speed blender, in the order given, and blend. Serves 1. ♥ Becki PS Lately I've been using cashew milk instead of coconut milk. Because cashew milk already has a slight vanilla taste, I cut the vanilla in the recipe to 1/4 teaspoon. PPS Sharing straws buttons are below.

T here are worse things to be addicted to than a leafy green vegetable. So I can safely admit to being smitten with rapini. There's just something about its sturdiness and its complicated bitter taste that dares me to obsess over it. I have this great recipe for Pizza with Rapini and Chillies, but you know, I most enjoy rapini as a simple side. Sautéed Rapini 1 bunch rapini 2 tablespoons olive oil vegetable seasoning (the seasoning I use for Grilled Veggies ) Trim 1/3 off the bottom of the rapini while still bunched. Cut the remaining rapini in half. In a colander, rinse the stem ends under cold, running water. Drop into boiling water. Bring the water back to a boil then drain the stems in the colander. Dry the bottom of the pot. In another colander, rinse the leaves and buds under cold, running water and drain. In the pot, heat the olive oil over high heat. When the oil gives off its ...

J ust like an apple, this salad is super crisp and juicy. Waldorf Salad 1/2 cup dried cranberries 3 stalks celery, chopped 1/2 cup pecan halves 1/2 cup feta, chopped 2 Empire or SweeTango apples, chopped 1 recipe Olive Oil and Lemon Vinaigrette Combine all the ingredients. Makes 2 meal-size salads and, honestly, you don't need a side. ♥ Becki PS For the vegan option, replace the feta with Vegan Greek Style Sheese or cubes of firm tofu, marinated overnight in a brine of 1/8 cup salt/2 cups water then rinsed. Lighter and just as delicious!