tag:blogger.com,1999:blog-33734320079889079422024-03-18T09:34:20.724-04:00Vegetarian DetectiveCynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.comBlogger155125tag:blogger.com,1999:blog-3373432007988907942.post-25659801142784872402024-03-02T00:00:00.000-05:002024-03-02T10:19:06.123-05:00#253 The Case of Italian Chopped Salad<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXU-uXW-VjSOoL1VIQQ3ZN042DVCbq1GhL2PSgqBY4Aq484lTQa23a0viKO8QjlO5fhe7I4ltNB8Bm2iSp4V8IRhH6DlGqRZHFdbDWV7NYu4kchabTiTZ2HMYYVtVoZ_9D2PZeG82eLU2tGmGI1aLtRtsHA0ERURiF3QXRbwoXn8rSuByTv37Tu34l8LE/s3806/ITALIAN%20CHOPPED%20SALAD2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3806" data-original-width="2736" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXU-uXW-VjSOoL1VIQQ3ZN042DVCbq1GhL2PSgqBY4Aq484lTQa23a0viKO8QjlO5fhe7I4ltNB8Bm2iSp4V8IRhH6DlGqRZHFdbDWV7NYu4kchabTiTZ2HMYYVtVoZ_9D2PZeG82eLU2tGmGI1aLtRtsHA0ERURiF3QXRbwoXn8rSuByTv37Tu34l8LE/w460-h640/ITALIAN%20CHOPPED%20SALAD2.jpg" width="460" /></a></div><p></p><div style="text-align: left;"><span style="font-family: verdana;">mixed salad greens</span></div><div style="text-align: left;"><span style="font-family: verdana;">Parmesan (or vegan Parmesan) crumbled or shaved</span></div><div style="text-align: left;"><span style="font-family: verdana;">black olives, pitted</span></div><div style="text-align: left;"><span style="font-family: verdana;">red onion, thinly sliced</span></div><div style="text-align: left;"><span style="font-family: verdana;">sliced sun-dried tomatoes in oil</span></div><div style="text-align: left;"><span style="font-family: verdana;">orange pepper, thinly sliced</span></div><div style="text-align: left;"><span style="font-family: verdana;">Italian vinaigrette, <a href="https://vegetariandetective.blogspot.com/2010/08/antique-store-number-2.html">Olive Oil and Lemon Vinaigrette</a>, <a href="https://vegetariandetective.blogspot.com/2020/02/217-case-of-tofuccini-salad-with-olive.html">Olive Oil and Red Wine Vinegar Vinaigrette</a> or <a href="https://vegetariandetective.blogspot.com/2011/04/cant-help-but-look-forward-to-this.html">Orange Vanilla Vinaigrette</a></span></div><div style="text-align: left;"><span style="font-family: verdana;">balsamic glaze</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">Toss the mixed salad greens to choice of vinaigrette together in the proportions you like.</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">Plate then drizzle with balsamic glaze.</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">Easy peasy. Let's all have salads more often!<br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-size: x-large;">♥ <i>Becki</i></span><br /></span></div>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0tag:blogger.com,1999:blog-3373432007988907942.post-57784724121425248532024-02-10T13:49:00.001-05:002024-02-10T13:51:17.767-05:00#252 The Case of Margherita Pizza<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmYvWav92fy1Txm2EYIYgPYEuafekbcrCbSYIfCt0QOq3E61pKCd4Ba7OZVmEiX57XYGdklcBpDblm0xKtBGZsd3oGjqp33KwkJemq5kf2X86rDf3J6Kr157yOYcdwH_5bblQ7G_2yps5f64shoqS4f697VkPz3xLLL-xpyzgqgPsHZl5kuk4DA91Ipk/s2592/MARGHERITA%20PIZZA.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="1936" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmYvWav92fy1Txm2EYIYgPYEuafekbcrCbSYIfCt0QOq3E61pKCd4Ba7OZVmEiX57XYGdklcBpDblm0xKtBGZsd3oGjqp33KwkJemq5kf2X86rDf3J6Kr157yOYcdwH_5bblQ7G_2yps5f64shoqS4f697VkPz3xLLL-xpyzgqgPsHZl5kuk4DA91Ipk/w478-h640/MARGHERITA%20PIZZA.jpeg" width="478" /></a></div><p></p><div style="text-align: left;"><span style="font-family: verdana;">This one is special because it has homemade fresh "mozzarella"!</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;"><span>1 cup very warm water (120ºF - 130ºF)</span><br />
<span>1 rounded teaspoon salt</span><br />
<span>1 envelope instant yeast</span><br />
<span>3 cups flour, plus more for dusting</span><br />
<span>olive oil</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span>1 cup raw cashews, soaked uncovered in plenty of water for at least 4 hours then drained and rinsed</span></span><span style="font-family: verdana;"><span> <br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span>1/2 cup water</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span>1/4 cup tapioca starch</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span>1 tablespoon nutritional yeast</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span>2 teaspoons salt</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span>1/4 cup coconut oil</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span>3 tablespoons lemon juice <br /></span></span><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;">vegan pasta sauce</span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;">vegan Parmesan</span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;">cherry tomatoes, halved</span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;">vegetable seasoning</span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;">fresh basil</span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;">balsamic glaze <br /></span></div><br /><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;">
<span>In a large bowl, whisk together the water, salt and yeast.<br /></span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span><br /></span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span>Whisk
in 1 cup of the flour until a loose batter forms. Stir in the remaining
2 cups flour and mix until a dough forms. You may need to add more
water, up to 1/3 cup.</span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span><br /></span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span>Start kneading the dough in the bowl and then transfer to a flat surface and continue kneading for a total of 6 min.</span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span><br /></span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span>Shape
the dough into a ball and transfer to a deep, oiled bowl. Turn the
dough a few times until it's coated in oil. Cover the bowl with oiled
plastic wrap, then a damp tea towel. You can refrigerate the dough
overnight at this point, or allow it to rise in a warm place (which can
be your oven heated for 5 min. at the lowest temperature when it's cold
outside and a sunny window just won't cut it) for 2 hours until doubled
in size.</span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span> </span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span>In the meantime, in a high-speed blender, blend the cashews, water, tapioca starch, nutritional yeast, salt, coconut oil and lemon juice to form a soft "mozzarella" cheese. <br /></span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span><br /></span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span>Preheat oven to 500ºF.</span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span><br /></span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span>Punch
down the dough and divide into 4 smaller balls. Shape each ball into a
disk with your fingers. On a flour-dusted surface, roll each disk into a
10-1/2"-12" circle about 1/8" thick.</span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span><br /></span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span>Lay on an oiled pizza pan. (Pans with ventilation holes in the bottom crisp the crust.)<br /></span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span><br /></span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span>Spread with sauce, grate Parmesan on top, scatter with cherry tomatoes, sprinkle with vegetable seasoning, and dollop with the fresh "mozzarella". <br /></span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span> </span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span>Bake for 12 min., bottom rack.</span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span><br /></span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span>Cut into slices and slide onto a plate.</span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span> </span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span>Finish with the fresh basil, tearing the larger leaves, and drizzle with balsamic glaze.<br /></span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span><br /></span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span>Makes 4 personal 12" pizzas. </span></span></div><div class="post-body entry-content float-container" id="post-body-7941537300811389243"><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span><br /></span></span></div><div dir="ltr" style="text-align: left;"><span style="font-family: verdana;"><span><span style="font-size: x-large;">♥ <i>Becki</i></span></span></span></div>
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<div aria-owns="sharing-popup-Blog1-normalpostsidebar-7941537300811389243" class="sharing" data-title="#62 The Case of Pizza">
</div></div></div></div><span style="font-family: verdana;"></span></div>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0tag:blogger.com,1999:blog-3373432007988907942.post-35443490743909165862024-01-04T11:38:00.003-05:002024-01-04T12:01:43.488-05:00#251 The Case of Hot "Refried" Pinto Beans with Mango Salsa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieUzYsqWnzHWJlYefPTXu6MC1gQJYC06l1m8tqRdbfnlBTjY8Zw_K0KpofUvM7JvYKLn2zr4v9ATZ_jJ-ITtrNm4v3Hoesl7KID4zruCLpx5izDRzHl2xK-HTGg_eQ-F-DStIK9LjRYnmU4dx_TJES2WfJd7Psi3Gsk3Qm3A3sy0CGoSolj2q2n01PmBI/s2592/HOT%20REFRIED%20PINTO%20BEANS%20WITH%20SALSA.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="1936" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieUzYsqWnzHWJlYefPTXu6MC1gQJYC06l1m8tqRdbfnlBTjY8Zw_K0KpofUvM7JvYKLn2zr4v9ATZ_jJ-ITtrNm4v3Hoesl7KID4zruCLpx5izDRzHl2xK-HTGg_eQ-F-DStIK9LjRYnmU4dx_TJES2WfJd7Psi3Gsk3Qm3A3sy0CGoSolj2q2n01PmBI/w478-h640/HOT%20REFRIED%20PINTO%20BEANS%20WITH%20SALSA.JPG" width="478" /></a></div><p><span style="font-family: verdana;">1 lb dried pinto beans<br />4 cups water, plus more as needed<br />3/4 cup roughly chopped red onion<br />3/4 cup roughly chopped tomato<br />8 cloves garlic<br />1/2 tablespoon cumin<br />1/2 tablespoon smoked paprika<br />1/2 tablespoon chilli powder<br />1-1/2 tablespoons soya sauce<br />1 teaspoon coriander<br />1 teaspoon salt<br />1/2 teaspoon onion powder<br />1/2 teaspoon sugar<br />3/4 teaspoon ancho chilli powder<br />3 cups chopped mango<br />1 red onion (approximately 1/2-cup volume), chopped<br />1/4 cup fresh cilantro, chopped<br />1/4 cup lemon juice<br />1 medium-heat chilli, thinly sliced<br />1 teaspoon cumin seeds<br />1/4 cup vegetable oil<br />380-g-bag tortilla chips<br /></span> <span style="font-family: verdana;"><br />In a large pot, bring to a boil the pinto beans, water, red onion, tomato, garlic, cumin, smoked paprika, chilli powder, soya sauce, coriander, salt, onion powder, sugar and ancho chilli powder. Boil, uncovered, adding 1/4 cups of water, as needed to keep the beans almost covered when bubbling, for about 1-1/4 hours.<br /></span> <span style="font-family: verdana;"><br />In the meantime, mix together all of the salsa ingredients (mango to cumin seeds).<br /></span> <span style="font-family: verdana;"><br />When the beans are close to soft, pulse half in a blender with 1/8 cup of the vegetable oil, adding water as needed to get the right, slightly textured dip consistency. Repeat with the other half of the beans.<br /></span> <span style="font-family: verdana;"><br />Divide the beans into bowls. Sprinkle the beans with the mango salsa. Plate and surround the bowls with the tortilla chips.<br /></span> <span style="font-family: verdana;"><br />Serves 4.<br /></span> <span style="font-family: verdana;"><br /><span style="font-size: x-large;">♥ <i>Becki</i></span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"></div><p></p>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0tag:blogger.com,1999:blog-3373432007988907942.post-86938958977149372322023-12-05T13:01:00.000-05:002023-12-05T13:01:07.179-05:00#250 The Case of Falafels<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJJvPziQleZLd43augPOZ8sy1BOK282LPvl2SAJY9PLwn3_x0J2gnvfwswxdQHOPEhA27aJnEZ_t_Wgut_aXt3xg1yFRfJ6-tUJ0rWSVMFH8L39q4z1JKEb8pFU3JePBZB3PwFLSojnBk9y24i71SPxh94-pGO_R_a-85HnnbSwEWfOuJ-6EvAbUna7U/s2592/FALAFEL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="1936" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJJvPziQleZLd43augPOZ8sy1BOK282LPvl2SAJY9PLwn3_x0J2gnvfwswxdQHOPEhA27aJnEZ_t_Wgut_aXt3xg1yFRfJ6-tUJ0rWSVMFH8L39q4z1JKEb8pFU3JePBZB3PwFLSojnBk9y24i71SPxh94-pGO_R_a-85HnnbSwEWfOuJ-6EvAbUna7U/w478-h640/FALAFEL.jpg" width="478" /> </a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><span style="font-size: large;">Tzatziki Sauce</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"> </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1 cup vegan yogurt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">2 cloves garlic, minced</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1/4 cup loosely packed fresh parsley, chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">2 tablespoons lemon juice</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1/2 teaspoon salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1/4 teaspoon pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"> </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><span style="font-size: large;">Falafels</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"> </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1/2 cup dried chick peas, soaked overnight, drained, rinsed, then patted/spun dry<br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1/6 cup roughly chopped red onion</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1/2 clove garlic, roughly chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1 tablespoon lemon juice</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">2 tablespoons olive oil (separated)<br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">3/4 teaspoon cumin</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1/6 cup loosely packed fresh parsley</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1/6 cup loosely packed fresh dill</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">pinch cayenne</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">pinch salt<br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1/4 teaspoon baking soda</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"> </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><span style="font-size: large;">Sandwiches</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"> <br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">4 pita breads<br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1-1/3 cups seeded, chopped tomato (or halved/quartered grape tomatoes)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1-1/3 cups chopped cucumber <br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"> <br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Mix together all the ingredients for the tzatziki sauce. Set aside.<br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"> <br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Pulse the falafel ingredients,</span><span style="font-family: verdana;"> including 1 tablespoon of the olive oil,</span><span style="font-family: verdana;"> together in a blender until they're worked into a mixture with a grain to it (not super smooth). Roll tablespoons of this mixture into balls.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Heat the remaining tablespoon of the olive oil in a large, non-stick pan, over medium-high heat. Drop the falafel balls onto the pan and flatten into small pancakes, browning them on the bottom (about 3 min.). Flip and brown the other side.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">In the meantime, lay the pita breads flat, one per plate. Spread with the tzatziki sauce, keeping the edges dry.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"> </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">When cooked, line up two falafels down the centre of each pita, starting at least an inch from the bottom. Sprinkle with the chopped tomatoes and cucumber. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">To eat, fold up the bottom edge of each pita then pull/roll the two sides together into a wrap.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Serves 4.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><span style="font-size: x-large;">♥ <i>Becki</i></span><i><br /></i></span></div><p></p>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0tag:blogger.com,1999:blog-3373432007988907942.post-74615005634241229512023-11-09T10:56:00.000-05:002023-11-09T10:56:24.525-05:00#249 The Case of Butter Chick Peas<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBinW2MxEOJ1QjtHXLHCeeR45C4KtX12zxNOFZkzTUbJ9k8rOS5tNQg1YucUpWfJ6___uro4qAzYVUXnlU4kflg8Ecx2sllB74rHu_Rl-mvx_BDZF2f1JKxEXjZ3CfenCF_ush9OcqP1jB2hb5B3ccMUW3gipiESjiYozHP_SMfBLV39QI2Jp_1Ac2Wo/s2592/BUTTER%20CHICK%20PEAS.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1936" data-original-width="2592" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBinW2MxEOJ1QjtHXLHCeeR45C4KtX12zxNOFZkzTUbJ9k8rOS5tNQg1YucUpWfJ6___uro4qAzYVUXnlU4kflg8Ecx2sllB74rHu_Rl-mvx_BDZF2f1JKxEXjZ3CfenCF_ush9OcqP1jB2hb5B3ccMUW3gipiESjiYozHP_SMfBLV39QI2Jp_1Ac2Wo/w640-h478/BUTTER%20CHICK%20PEAS.JPG" width="640" /></a></div><br /><div style="text-align: left;"><span style="font-family: verdana;">4 tablespoons vegetable oil</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 onions, chopped</span></div><div style="text-align: left;"><span style="font-family: verdana;">4 teaspoons Tandoori barbeque masala</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 teaspoon cayenne</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 teaspoon chilli powder</span></div><div style="text-align: left;"><div style="text-align: left;"><span style="font-family: verdana;">2 inches ginger, roughly chopped</span></div><div style="text-align: left;"><span style="font-family: verdana;">4 cloves garlic</span></div><div style="text-align: left;"><span style="font-family: verdana;">28-oz-can tomatoes</span></div><div style="text-align: left;"><span style="font-family: verdana;">3 19-oz-cans chick peas, drained and rinsed</span><span style="font-family: verdana;"> <br /></span></div></div><div style="text-align: left;"><span style="font-family: verdana;">1 cup water</span></div><div style="text-align: left;"><span style="font-family: verdana;">5-1/2-oz-can tomato paste</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 tablespoons lime juice</span></div><div style="text-align: left;"><span style="font-family: verdana;">1-1/2 cups vegan cream</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 cup vegan milk</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/4 cup cilantro, chopped</span></div><div style="text-align: left;"><span style="font-family: verdana;">salt</span></div><div style="text-align: left;"><span style="font-family: verdana;">4 naan, cut in wedges <br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">In a large pot over medium heat, sauté the onions in the vegetable oil for 5 min. or until softened.</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">Stir in the tandoori barbeque masala, cayenne and chilli powder. Cover and simmer for a couple min., stirring occasionally.</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">Pulse the ginger and garlic in a blender until finely chopped. Add the tomatoes and the sautéed onions and spices, and blend.</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">Pour back into the pot. Stir in the chick peas, water and tomato paste. Simmer 30 min.</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">Stir in the lime juice, vegan cream, milk and cilantro. Salt to taste.</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">Serve with toasted naan.</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">Serves 4.</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-size: x-large;">♥ <i>Becki</i></span> </span><br /></div><p></p>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0tag:blogger.com,1999:blog-3373432007988907942.post-3493751818330092802023-09-12T08:26:00.000-04:002023-09-12T08:26:52.768-04:00#248 The Case of Corn Chowder<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnTv00i_-jibTuUXCpokHXPOewhmlckYl2KNSarvEVuNoe1B3i3eq4NuINF9QvsXeEjhvT2Gz4Jgfj8p1HbaNtcb7jO_KXg4wwXJImln3peaekcB6id_1WNzP2qAZgiM-2J_8DJueuBIdBX8pWNl7x28Gy-r6u15k0wC1TbsGFIvYyDv_DrrTwwdIM17I/s2592/CORN%20CHOWDER.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="1936" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnTv00i_-jibTuUXCpokHXPOewhmlckYl2KNSarvEVuNoe1B3i3eq4NuINF9QvsXeEjhvT2Gz4Jgfj8p1HbaNtcb7jO_KXg4wwXJImln3peaekcB6id_1WNzP2qAZgiM-2J_8DJueuBIdBX8pWNl7x28Gy-r6u15k0wC1TbsGFIvYyDv_DrrTwwdIM17I/w478-h640/CORN%20CHOWDER.jpeg" width="478" /></a></div><span style="font-family: verdana;"><span style="font-size: x-large;">S</span>o naturally sweet!<br /><br />2 onions, chopped<br />1-1/4 teaspoons salt<br />1/2 teaspoon pepper<br />4 tablespoons vegan butter<br />8 ears corn, in kernels<br />5 cups water<br />1/2 cup cashew milk<br />fresh thyme<br /><br />Sauté the onions with the salt and pepper in the vegan butter until the onions are translucent.<br /><br />Stir in the corn and water. Simmer, covered, for 5 min.<br /><br />Purée 4 cups and return to the pot.<br /><br />Stir a little soup into the cashew milk then incorporate back into the soup.<br /><br />Add more salt to taste.<br /><br />Garnish with fresh thyme leaves.<br /><br />Serves 4.</span><p></p><p><span style="font-family: verdana;"><span style="font-size: x-large;">♥ <i>Becki</i></span><br /><br />PS Rather than a chef’s knife, my bread knife cuts corn off the cob with less scattering plus, to further enclose the splatter, I cut the corn in a giant bowl with sides sloped enough that I can work.</span><br /></p>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0tag:blogger.com,1999:blog-3373432007988907942.post-44082079954392985942023-07-03T10:36:00.000-04:002023-07-03T10:36:06.804-04:00#247 The Case of Spicy Penne and Cheez<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHacDxBrbWILB0v_oxGlXcbeqM3hSWIE1JAYz-tMW7N8naQN-bE8m8IJ79SsrkW2tIPA4hf1Ar5a2JhF4hUrbU612lmgOQln1OFz8NyOm2RHn3P4thm4735hK28LhN-1Mo847d8utIAHcdhzU1fawoqKezEe4PyjVEgsFmeu2UcA6lmb89MDcrCJU-ZU/s3648/PENNE%20AND%20CHEEZ.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHacDxBrbWILB0v_oxGlXcbeqM3hSWIE1JAYz-tMW7N8naQN-bE8m8IJ79SsrkW2tIPA4hf1Ar5a2JhF4hUrbU612lmgOQln1OFz8NyOm2RHn3P4thm4735hK28LhN-1Mo847d8utIAHcdhzU1fawoqKezEe4PyjVEgsFmeu2UcA6lmb89MDcrCJU-ZU/w640-h480/PENNE%20AND%20CHEEZ.jpg" /></a><br /><span style="font-family: verdana;"><span style="font-size: x-large;">T</span>ry this. Tell me what you think.<br /><br /><span style="font-size: large;">Spicy Penne and Cheez</span><br /></span> <span style="font-family: verdana;"><br /> 1 slice whole-wheat bread, in pieces (Use those crusts!) <br />olive oil<br />salt<br />garlic powder<br />4 cups penne rigate<br /> 1 red pepper, roughly chopped<br />1/2 cup water<br />2 tablespoons nutritional yeast flakes<br />3 tablespoons white wine <br /> 2 cloves garlic<br />2 small, medium-heat chillies, roughly chopped<br /> 2 tablespoons vegetable oil<br />3/4 cup vegan Parmesan, chopped<br /> 1/4 teaspoon chilli powder<br /> 1 teaspoon salt<br />1 rounded teaspoon (for 1 cup) vegetable bouillon powder<br />1/8 cup fresh parsley, finely chopped (or snipped chives and chive flower petals)<br /></span> <span style="font-family: verdana;"><br /> Preheat oven to 350ºF. Chop the bread into crumbs in a blender. Spread the crumbs in a shallow pan. Sprinkle with olive oil, salt and garlic powder to taste. Toss well and bake for 10 min. or until golden brown.<br /></span> <span style="font-family: verdana;"><br /> Cook the penne in boiling salted water. <br /></span> <span style="font-family: verdana;"><br />In the blender, one with a soup function, blend the red pepper, water, nutritional yeast flakes, white wine, garlic, chillies, vegetable oil, vegan Parmesan, chilli powder, salt and vegetable bouillon powder until smooth and hot.<br /></span> <span style="font-family: verdana;"><br /> When the pasta is al dente, drain, return to the pot, and stir in the cheez sauce.<br /></span> <span style="font-family: verdana;"><br /> Serve sprinkled with the toasted bread crumbs and parsley.<br /></span> <span style="font-family: verdana;"><br />Makes 3 huge mains or 4 generous sides.<br /></span> <span style="font-family: verdana;"><br /> <span style="font-size: x-large;">♥ <i>Becki</i></span></span>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com2tag:blogger.com,1999:blog-3373432007988907942.post-46026187229104778402023-06-05T13:42:00.000-04:002023-06-05T13:42:11.736-04:00#246 The Case of Vegan Banana Chocolate Chip Muffins<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8OxoP_4lhLWrhTUXcfKaavWWAuZP8vR3fOV9viIT6VoygXSWN4MZcKE9LN8ECiIJlgT7zFOltYctVD92mjUpY4Z5NgXMXTLukIiFVasl3fEz2-PsRSXbBXIzaC-GZnF3qEmS7pHzhCYzT9i0cYahlhTNvx_a88qw2ofZzRv45BwoJQwmIRq2cfjR/s3648/VEGAN%20BANANA%20CHOCOLATE%20CHIP%20MUFFINS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8OxoP_4lhLWrhTUXcfKaavWWAuZP8vR3fOV9viIT6VoygXSWN4MZcKE9LN8ECiIJlgT7zFOltYctVD92mjUpY4Z5NgXMXTLukIiFVasl3fEz2-PsRSXbBXIzaC-GZnF3qEmS7pHzhCYzT9i0cYahlhTNvx_a88qw2ofZzRv45BwoJQwmIRq2cfjR/w640-h480/VEGAN%20BANANA%20CHOCOLATE%20CHIP%20MUFFINS.jpg" width="640" /></a></div><p></p><div style="text-align: left;"><span style="font-family: verdana;">2 cups unbleached flour</span></div><div style="text-align: left;"><span style="font-family: verdana;">1-1/2 teaspoons baking soda</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 teaspoon salt</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 cup vegan semi-sweet chocolate chips</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 cup sugar</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/3 cup vegetable oil</span></div><div style="text-align: left;"><span style="font-family: verdana;">4 bananas, mashed</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/4 cup water</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 teaspoon vanilla</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">Preheat oven to 350ºF.</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">Line a 12-cup muffin tin with baking cups.</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">Whisk together the flour, baking soda and salt. Stir in the chocolate chips.</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">In a large bowl, beat together the sugar and vegetable oil. Beat in the mashed bananas, water and vanilla.</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">With a spatula, fold in the dry ingredients until combined.</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">Divide the batter evenly between the muffin cups (about 1/3 cup per muffin).</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">Bake about 35 min. or until rich, golden brown and a toothpick inserted in the centre of a muffin comes out clean.</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">Cool them for 5 min. in the pan then transfer to a wire rack to cool completely.</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">Serves 12.</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-size: x-large;">♥ <i>Becki</i></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">PS If you have an extra banana, top each muffin, before baking, with a slice for decoration.</span></div>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0tag:blogger.com,1999:blog-3373432007988907942.post-53397821996769305182023-04-02T09:16:00.001-04:002023-04-02T09:19:00.162-04:00#245 The Case of Spaghetti in a Creamy Sauce with Sun-dried Tomatoes and Parsley<div dir="ltr" style="text-align: left;" trbidi="on">
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-eAq3bCLBL1r0Ayd_cFvBRihseaCuCVreEZzxxm1iKbESt9-kEHt_2ftV-MGgvFsFQYJ1_x8jsyl133NTrintDJ7K3mfQwoXktJcwrzjVKRFwkDKz6Iul2bM8XIg922QsfLaBLEkUIZwxLbapNt72XKV9yvpk-5cN59VKuZMsAERh3XfyXAAEwIG/s3648/SPAGHETTI%20IN%20A%20CREAMY%20SAUCE%20WITH%20SUN-DRIED%20TOMATOES%20AND%20PARSLEY.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-eAq3bCLBL1r0Ayd_cFvBRihseaCuCVreEZzxxm1iKbESt9-kEHt_2ftV-MGgvFsFQYJ1_x8jsyl133NTrintDJ7K3mfQwoXktJcwrzjVKRFwkDKz6Iul2bM8XIg922QsfLaBLEkUIZwxLbapNt72XKV9yvpk-5cN59VKuZMsAERh3XfyXAAEwIG/w640-h480/SPAGHETTI%20IN%20A%20CREAMY%20SAUCE%20WITH%20SUN-DRIED%20TOMATOES%20AND%20PARSLEY.jpg" width="640" /></a></div><span style="font-family: verdana;"><br /></span>
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<span face="Verdana, sans-serif" style="font-family: verdana;">enough spaghetti for 4<br /></span></div>
<span face="Verdana, sans-serif" style="font-family: verdana;">1 cup dairy-free whipping cream alternative (I used Silk)</span><span style="font-family: verdana;"><br /></span>
<span face="Verdana, sans-serif" style="font-family: verdana;">2 rounded teaspoons (for 2 cups) vegetable bouillon powder</span><span style="font-family: verdana;"></span><span style="font-family: verdana;"></span><span style="font-family: verdana;"></span><span style="font-family: verdana;"><br /></span>
<span face="Verdana, sans-serif" style="font-family: verdana;">3/4 cup sun-dried tomatoes packed in oil, drained, sliced</span><span style="font-family: verdana;"><br /></span>
<span face="Verdana, sans-serif" style="font-family: verdana;">1 cup fresh parsley, chopped</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face="Verdana, sans-serif" style="font-family: verdana;">salt </span><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"><a href="https://vegetariandetective.blogspot.com/2010/12/dont-these-remind-you-of-christmas.html">Pine Nut Parmesan</a><br /></span>
<span style="font-family: verdana;"><br /></span>
<span face="Verdana, sans-serif" style="font-family: verdana;">Boil the spaghetti.</span><span style="font-family: verdana;"><br /></span>
<span style="font-family: verdana;"></span><span style="font-family: verdana;"><br /></span>
<span face="Verdana, sans-serif" style="font-family: verdana;">When the spaghetti is al dente, drain and return to the pot.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face="Verdana, sans-serif" style="font-family: verdana;"> </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face="Verdana, sans-serif" style="font-family: verdana;">Add the dairy-free whipping cream alternative and vegetable bouillon powder and stir until thickened.</span><span style="font-family: verdana;"></span><span style="font-family: verdana;"><br /></span>
<span style="font-family: verdana;"><br /></span><span face="Verdana, sans-serif" style="font-family: verdana;">Mix in the sun-dried tomatoes and fresh parsley, and salt to taste.</span><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;"><br /></span>
<span style="font-family: verdana;"></span><span face="Verdana, sans-serif" style="font-family: verdana;">Plate then sprinkle with Pine Nut Parmesan to taste.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face="Verdana, sans-serif" style="font-family: verdana;"> </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face="Verdana, sans-serif" style="font-family: verdana;">Serves 4.</span><span style="font-family: verdana;"><br /></span>
<span style="font-family: verdana;"><br /></span>
<span face="Verdana, sans-serif" style="font-family: verdana; font-size: x-large;">♥ <i>Becki</i></span></div>
Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com2tag:blogger.com,1999:blog-3373432007988907942.post-53653486499098902892023-03-02T09:11:00.000-05:002023-03-02T09:11:35.934-05:00#244 The Case of Teriyaki Noodles<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGc1_OBpziNghCARvCUgyRiRWyOoZixoP8M0U4PvV6kcGrCU8zAVoE4BJKq5uCTT9211tNr0IJ5WvkHdw_gNsKty9AbJi0wfpCVhAzNECY50pAUTEE-AN23GQ0gHwNZmG7zWdI-kh702s9CUBuYYOdcNDrJI9BEjCpVyqkyaw_bHbRh6-5eOKq4wJA/s3648/TERIYAKI%20NOODLES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGc1_OBpziNghCARvCUgyRiRWyOoZixoP8M0U4PvV6kcGrCU8zAVoE4BJKq5uCTT9211tNr0IJ5WvkHdw_gNsKty9AbJi0wfpCVhAzNECY50pAUTEE-AN23GQ0gHwNZmG7zWdI-kh702s9CUBuYYOdcNDrJI9BEjCpVyqkyaw_bHbRh6-5eOKq4wJA/w640-h480/TERIYAKI%20NOODLES.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><span style="font-size: x-large;">E</span>at the first half of this bowl of noodles with chopsticks then the last half with a soup spoon so you can scoop up every last bit of sauce.</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1/2 cup soya sauce</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">4 tablespoons brown sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">4 teaspoons rice or white vinegar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1 tablespoon cornstarch</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1 tablespoon water</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1 tablespoon toasted sesame oil</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1/2 lb firm tofu, diced</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1/2 teaspoon fresh ginger root, sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">4 cups yu choy, chopped into 1-inch lengths</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">5 green onions (the whites slit lengthwise), chopped into 1-inch lengths</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">2 medium-heat chillies, sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">2 cloves garlic, sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">400g udon noodles (mine came in 2 sealed, shelf-stable, serving-size packets from President's Choice)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1/2 tablespoon sesame seeds</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Whisk together the soya sauce, brown sugar and vinegar.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Whisk together the cornstarch and water.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">In a wok or large, non-stick pan, bring the toasted sesame oil to high heat.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Add the tofu and ginger root and stir fry until the tofu starts to brown.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Add the yu choy, green onions, chillies and garlic, and continue to stir fry for a few min.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Gently separate the noodles as you add them to the pan then pour the soya sauce mixture over them. Loosen the noodles with tongs and continue to stir fry.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Fold in the cornstarch mix and let it thicken the sauce to coat the vegetables.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Fill two bowls and sprinkle with the sesame seeds.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Serves 2.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><span style="font-size: x-large;">♥ <i>Becki</i></span> </span></div><p></p>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0tag:blogger.com,1999:blog-3373432007988907942.post-83109091128409152682023-02-02T11:32:00.000-05:002023-02-02T11:32:08.677-05:00#243 The Case of Singapore Noodles<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-6sE5LeOeCP_7-k3X3aGp7kla9MrvkL61R1jDJouPVsqdp9z7X6eaAOJLdKC7b1fT041rcKGOegdoxiNrFHi7UwjwX0tEqxu8-67JiyC0_-0-SIDHwwI3Dxns0BqJ5LI4jtPKQfCpJx8sGXYfmo-3dBl9XcAQ8boilvTCuLBtQIe3SDamrRd4SUU/s2801/SINGAPORE%20NOODLES2.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2101" data-original-width="2801" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-6sE5LeOeCP_7-k3X3aGp7kla9MrvkL61R1jDJouPVsqdp9z7X6eaAOJLdKC7b1fT041rcKGOegdoxiNrFHi7UwjwX0tEqxu8-67JiyC0_-0-SIDHwwI3Dxns0BqJ5LI4jtPKQfCpJx8sGXYfmo-3dBl9XcAQ8boilvTCuLBtQIe3SDamrRd4SUU/w640-h480/SINGAPORE%20NOODLES2.jpg" width="640" /></a><br /></p><div style="text-align: left;"><span style="font-family: verdana;">3 tablespoons soya sauce<br /></span><span style="font-family: verdana;">2 teaspoons rice or white vinegar</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 teaspoons toasted sesame oil</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 teaspoon brown sugar</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 teaspoons curry powder</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 teaspoon turmeric</span></div><div style="text-align: left;"><span style="font-family: verdana;">salt</span></div><div style="text-align: left;"><span style="font-family: verdana;">pepper</span></div><div style="text-align: left;"><span style="font-family: verdana;">200g (approximately 7 oz) dried rice or bean vermicelli</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 tablespoons vegetable oil</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 carrot, julienned</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 small red onion, thinly sliced</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 red or yellow pepper, julienned</span></div><div style="text-align: left;"><span style="font-family: verdana;">4 cloves garlic, minced</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 medium-heat chilli, sliced</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 cup </span><span style="background-color: white; font-family: verdana;"><span style="font-family: verdana;">Simply Eggless egg style liquid</span></span></div><div style="text-align: left;"><span style="font-family: verdana;">3 green onions, julienned</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 cup bean sprouts</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="background-color: white; font-family: verdana;">Mix together the soya sauce, vinegar, sesame oil, brown sugar, curry powder, turmeric and salt and pepper to taste to form a sauce.</span></div><div style="text-align: left;"><span style="background-color: white;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white;"><span style="font-family: verdana;">Drop the vermicelli into enough boiling water (removed from the heat) to cover. Let them soak 3 min.</span></span></div><div style="text-align: left;"><span style="background-color: white;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white;"><span style="font-family: verdana;">Drain in a sieve. Cut into the noodles with scissors to shorten the strands.</span></span></div><div style="text-align: left;"><span style="background-color: white;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white;"><span style="font-family: verdana;">In a large, non-stick pan, heat the vegetable oil on high. Stir fry the carrot until softened.</span></span></div><div style="text-align: left;"><span style="background-color: white;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white;"><span style="font-family: verdana;">Add the onion and pepper and continue to stir fry until softened.</span></span></div><div style="text-align: left;"><span style="background-color: white;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white;"><span style="font-family: verdana;">Add the garlic and chilli and fry for another few seconds, pushing everything to one side to scramble the egg style liquid. Break the scramble into small pieces.<br /></span></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="background-color: white;">Add the green onions, bean sprouts, vermicelli and sauce. Toss everything together until the noodles are well coated. Salt to taste.</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="background-color: white;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="background-color: white;">Serves 2.</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="background-color: white;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><span style="background-color: white;">♥ <i>Becki</i></span></span></div><p></p>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0tag:blogger.com,1999:blog-3373432007988907942.post-23130539925661397052023-01-03T15:00:00.000-05:002023-01-03T15:00:02.178-05:00#242 The Case of Acorn Squash<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFTgDZymE6eywqEn714Y3EQ3ZdUqeQIvxrkWvOqZAFdsx5g1DjIRt6rtVP9cbmlhLzH_lbn80FpHc4oTP-etoivv_KRwbzETEtxZO101cOlaMP97JVom9vKHXovcIdykXHLoW7ibiyp5C3Bg1eEALNicBM5znhw3ZpP2ZVO5K88-KU3VpH7o76C7KW/s3648/ACORN%20SQUASH.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFTgDZymE6eywqEn714Y3EQ3ZdUqeQIvxrkWvOqZAFdsx5g1DjIRt6rtVP9cbmlhLzH_lbn80FpHc4oTP-etoivv_KRwbzETEtxZO101cOlaMP97JVom9vKHXovcIdykXHLoW7ibiyp5C3Bg1eEALNicBM5znhw3ZpP2ZVO5K88-KU3VpH7o76C7KW/w640-h480/ACORN%20SQUASH.jpg" width="640" /></a></div><span style="font-family: verdana;"><span style="font-size: x-large;">T</span>his is not so much a recipe as a reminder to make yourself a meal using delicious Acorn Squash.</span><p></p><p><span style="font-family: verdana;">Many people roast Acorn Squash. I cut it in half crosswise, seed it, slice a bit off the pointier end so that that half will also sit flat, then steam both halves face down in a colander over a pot of boiling water. When fork-tender, I set them upside right on plates, drop a tablespoon vegan baking stick into each hollow to melt, then salt and pepper to taste. Close to nature. Close to perfect.</span></p><p><span style="font-family: verdana; font-size: x-large;">♥ <i>Becki</i></span></p>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0tag:blogger.com,1999:blog-3373432007988907942.post-16987139177646634202022-11-15T14:11:00.004-05:002023-02-02T12:05:45.362-05:00#241 The Case of Jackfruit Carnitas<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFoAOkrDWoa2bVLITz7pfZC6vzp3diAVrN7dh25j2Qnsr9LxWlhUqjSERjsaV2dzYHoYffPNDvbzZxvc3S2NdQ5jqxOhEfs_dN7BSCbwo2r_tAczURrL5JF8Yz0hFsRPcVLxEqZr08fNHpgApOzEzWICS8VHo16KlJtdssKE2VFJC38oOqJVSvngsQ/s3648/JACKFRUIT%20CARNITAS2.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2736" data-original-width="3648" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFoAOkrDWoa2bVLITz7pfZC6vzp3diAVrN7dh25j2Qnsr9LxWlhUqjSERjsaV2dzYHoYffPNDvbzZxvc3S2NdQ5jqxOhEfs_dN7BSCbwo2r_tAczURrL5JF8Yz0hFsRPcVLxEqZr08fNHpgApOzEzWICS8VHo16KlJtdssKE2VFJC38oOqJVSvngsQ/w640-h480/JACKFRUIT%20CARNITAS2.jpg" width="640" /></a><br /></p><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-size: x-large;">T</span>his recipe takes a while to cook but it's fun to make and it scents the kitchen with orange, cinnamon and cloves.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><span style="font-size: large;">Jackfruit Carnitas</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">20-oz-can young green jackfruit in brine</span></div><div style="text-align: left;"><span style="font-family: verdana;">1-1/2 cups water</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 tablespoon grated orange zest</span></div><div style="text-align: left;"><span style="font-family: verdana;">6 cloves garlic, minced</span></div><div style="text-align: left;"><span style="font-family: verdana;">1-1/2 red onions, finely chopped, separated</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 teaspoon chilli pepper flakes</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 cinnamon stick</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 bay leaves</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 teaspoons oregano</span></div><div style="text-align: left;"><span style="font-family: verdana;">pinch ground cloves</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 teaspoon salt, plus more to taste</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 tablespoon olive oil</span></div><div style="text-align: left;"><span style="font-family: verdana;">6 taco-size flour tortillas</span></div><div style="text-align: left;"><span style="font-family: verdana;">handful cilantro, chopped</span></div><div style="text-align: left;"><span style="font-family: verdana;">hot sauce (Frank's RedHot)</span></div><div style="text-align: left;"><span style="font-family: verdana;"><a href="https://vegetariandetective.blogspot.com/2019/07/212-case-of-caesar-salad.html">Caesar Vinaigrette</a> (or Hellmann's Vegan)</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Drain and rinse the jackfruit.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Simmer with the water, orange zest, garlic, 1 onion (finely chopped), chilli pepper flakes, cinnamon stick, bay leaves, oregano, cloves and salt, for 40 min., until the water is evaporated. (Cover the pot if it looks like it will boil dry before 40 min.)<br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Remove the cinnamon stick and bay leaves.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Add the olive oil and fry the jackfruit on medium heat. Stir and shred the jackfruit with a fork and continue to stir fry, allowing it to brown but not to burn, until it has a chewy-tender-pulled-pork texture. Frying may take 20-25 min.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Salt to taste.</span></div><div style="text-align: left;"><span style="background-color: white; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="background-color: white; font-family: verdana;">Place 3 tortillas on each of 2 plates.</span></div><p></p><div><div style="background-color: white;"><span style="font-family: verdana;">Divide the jackfruit between all the tortillas. Top with the cilantro, 1/2 red onion (finely chopped), and dot with hot sauce and Caesar vinaigrette.</span></div></div><p></p><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Serves 2.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-large;">♥ <i>Becki</i></span></div><p></p>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0tag:blogger.com,1999:blog-3373432007988907942.post-43782799939949878182022-11-02T09:48:00.000-04:002022-11-02T09:48:53.882-04:00#240 The Case of Peach Vanilla Pudding<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxU3zTjmmk24p9BiF1YFRyNiSH33W_OM0LQFBgotOgKTRXMg_fvP68kLIddY8dhUuIm1sGz0x8A2jYs2OGcT9hwJXIN3LDGooGNQYAMGlwyh2vQ8ezPPqqqgjwyzGkjIuWw41EwxxJOAt3nY-B4nFPObS0V-ZaQ532gP17A9Brm6iBKD_bNi1aeI2A/s3648/PEACH%20VANILLA%20PUDDING.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3648" data-original-width="2736" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxU3zTjmmk24p9BiF1YFRyNiSH33W_OM0LQFBgotOgKTRXMg_fvP68kLIddY8dhUuIm1sGz0x8A2jYs2OGcT9hwJXIN3LDGooGNQYAMGlwyh2vQ8ezPPqqqgjwyzGkjIuWw41EwxxJOAt3nY-B4nFPObS0V-ZaQ532gP17A9Brm6iBKD_bNi1aeI2A/w480-h640/PEACH%20VANILLA%20PUDDING.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: large;">Peach Vanilla Pudding</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1-1/2 cups light coconut milk</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1/4 cup cornstarch</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1 cup <a href="https://vegetariandetective.blogspot.com/2016/05/case-165.html">Cashew Milk</a></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">2 cups canned peaches, drained and puréed in a blender</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">2 tablespoons maple syrup</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1 teaspoon vanilla</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1/4 teaspoon salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">4 perfect, fresh blackberries</span></div><div class="separator" style="clear: both; text-align: left;">
<p class="MsoNormal"><span style="font-family: verdana;">In a large saucepan, gradually whisk the light coconut
milk into the cornstarch until smooth.</span></p>
<p class="MsoNormal"><span style="font-family: verdana;">Whisk in the Cashew Milk and peach purée and stir over
medium heat for about 5 min. or until the mixture is bubbling and pudding
consistency. Be very careful not to scorch the pudding on the bottom of the
pan.</span></p>
<p class="MsoNormal"><span style="font-family: verdana;">Remove from heat and stir in the maple syrup,
vanilla and salt.</span></p>
<p class="MsoNormal"><span style="font-family: verdana;">Pour into dessert dishes and let cool for 15
min.</span></p>
<p class="MsoNormal"><span style="font-family: verdana;">Cover the actual surface of the pudding in each
dish with plastic wrap to prevent a “skin” from forming. Chill in the fridge.</span></p>
<p class="MsoNormal"><span style="font-family: verdana;">Just before serving, remove the plastic wrap
and garnish each pudding with a perfect, fresh blackberry.</span></p>
<p class="MsoNormal"><span style="font-family: verdana;">Serves 4.</span></p><p class="MsoNormal"><span style="font-family: verdana; font-size: x-large;">♥ <i>Becki</i></span></p></div><p></p>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0tag:blogger.com,1999:blog-3373432007988907942.post-5456461818254171742022-10-01T08:00:00.075-04:002022-10-09T12:30:20.025-04:00#239 The Case of Devilled Eggs<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0gBr1fsd68tJPtyHl7Jy6AxmQWVAOqFzS43zv2w9D7Oy76TpzENB4TiLGY4KjwURj52euEDysJR1dG4MK250iCRy8sHNrWXNDarphYWpUjffpdo8B-k9UVBvU9r_vaoRp_Yxr0US0OnHUPMb_i03uoLDSFyHXFWxQ2IDGPtl9fqHaR-O9Qaw9rzDD/s3648/DEVILLED%20EGGS.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2736" data-original-width="3648" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0gBr1fsd68tJPtyHl7Jy6AxmQWVAOqFzS43zv2w9D7Oy76TpzENB4TiLGY4KjwURj52euEDysJR1dG4MK250iCRy8sHNrWXNDarphYWpUjffpdo8B-k9UVBvU9r_vaoRp_Yxr0US0OnHUPMb_i03uoLDSFyHXFWxQ2IDGPtl9fqHaR-O9Qaw9rzDD/w640-h480/DEVILLED%20EGGS.jpg" width="640" /></a></p><div><span style="font-family: verdana; font-size: x-large;">I</span><span style="font-family: verdana;"> </span><span style="font-family: verdana;">like my Devilled Eggs devilish (t</span><span style="font-family: verdana;">hus the chilli pepper flakes)! How about you?</span></div><div><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-large;">Devilled Eggs</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">6 extra large or jumbo eggs, hard-boiled and shelled</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 tablespoon mustard</span></div><div style="text-align: left;"><span style="font-family: verdana;">3 tablespoons mayonnaise</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/4 teaspoon curry powder</span></div><div style="text-align: left;"><span style="font-family: verdana;">pepper</span></div><div style="text-align: left;"><span style="font-family: verdana;">chilli pepper flakes</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Slice the eggs in two, lengthwise, wiping off your knife between cuts to keep egg edges clean.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Separate the yolks from the whites—setting the whites on your serving dish and dropping the yolks into a small bowl.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Mash/whip the yolks gradually with the mustard, mayonnaise, curry powder and pepper to taste until you have a light, creamy and smooth paste.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Fill a piping bag with your yolk filling and pipe it into your white "boats".</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Sprinkle with chilli pepper flakes to taste.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Makes 12 Devilled Eggs.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-large;">♥ <i>Becki</i></span></div><div style="text-align: left;"><span style="font-family: verdana;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: verdana;">PS Sure, Devilled Eggs can be made ahead. Store your white "boats" upside down on a clean cloth, to absorb moisture, in a sealed container, in the fridge. Store your yolk filling in the piping bag, in the fridge. Assemble just before serving.</span></div><p></p>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0tag:blogger.com,1999:blog-3373432007988907942.post-16254526098683486702022-08-09T12:05:00.003-04:002023-06-20T14:32:25.352-04:00#238 The Case of Tofu Cubes with Peanut Sauce<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0NqpObI6dq-y00C4B5RFYWkVPr-TuPI9X9pHeC8EG_OKcb_N2tY6KsU_2W4t28Q02qf9nrK9kKk2tjKOJchi0NtvMuLRTf564hC3fsCyDQXM--9aD4ueDSn0XrZTso02bSljkzytV-iaGPUhzcx8_zrze2nhzhrs_zejPZbedzKD3BHKHm3KyiQZ/s3648/TOFU%20CUBES%20WITH%20PEANUT%20SAUCE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0NqpObI6dq-y00C4B5RFYWkVPr-TuPI9X9pHeC8EG_OKcb_N2tY6KsU_2W4t28Q02qf9nrK9kKk2tjKOJchi0NtvMuLRTf564hC3fsCyDQXM--9aD4ueDSn0XrZTso02bSljkzytV-iaGPUhzcx8_zrze2nhzhrs_zejPZbedzKD3BHKHm3KyiQZ/w640-h480/TOFU%20CUBES%20WITH%20PEANUT%20SAUCE.jpg" width="640" /></a></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">Tofu Cubes with Peanut Sauce<br /></span><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">These are perfect in summer when it's too damn hot to do much cooking. Add a simple side of your choice and you've got supper, in a jiffy!<br /></span><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">3 lb firm tofu, cubed</span></div><div style="text-align: left;"><span style="font-family: verdana;">vegetable seasoning to taste</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/3 cup smooth peanut butter</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 tablespoon soya sauce</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 tablespoon lime juice</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 tablespoon maple syrup</span></div><div style="text-align: left;"><span style="font-family: verdana;">3/4 cup light coconut milk</span></div><div style="text-align: left;"><span style="font-family: verdana;">4 tablespoons water (if needed to thin)<br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">1 clove garlic</span></div><div style="text-align: left;"><span style="font-family: verdana;">pinch chilli pepper flakes</span></div><p></p><p><span style="font-family: verdana;">Divide the tofu cubes between four plates and season to taste with the vegetable seasoning.</span></p><p><span style="font-family: verdana;">Add dipping bowls of Peanut Sauce, made by blending together the peanut butter to chilli pepper flakes until smooth.</span></p><p><span style="font-family: verdana;">Serves 4.</span></p><p><span style="font-family: verdana; font-size: x-large;">♥ <i>Becki</i></span></p>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0tag:blogger.com,1999:blog-3373432007988907942.post-26041569765256408762022-02-04T14:50:00.000-05:002022-02-04T14:50:53.139-05:00#237 The Case of Spaghetti with Tomato Balls<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhm7BjIYBZo3AwZ3sdPBGKs15udkBncsKUknQoyfkubOPbYGFqds7LOWRm2nBq4yDBJzXU3C8nCPyECUVVxSqSLhewgS9KaIMRkg7sVnS0XBQeRUVV6QwDHrcvPTIQyrcb_CGSK78tKHJG8RnYMeIkvnyb2uZr3W9f0yKmnDaIxdO4H51Vf5o8mgi3M=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhm7BjIYBZo3AwZ3sdPBGKs15udkBncsKUknQoyfkubOPbYGFqds7LOWRm2nBq4yDBJzXU3C8nCPyECUVVxSqSLhewgS9KaIMRkg7sVnS0XBQeRUVV6QwDHrcvPTIQyrcb_CGSK78tKHJG8RnYMeIkvnyb2uZr3W9f0yKmnDaIxdO4H51Vf5o8mgi3M=w480-h640" width="480" /></a></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-CA;"><span style="font-size: large;">Spaghetti
with Tomato Balls</span><br /></span></span></span><span style="mso-ansi-language: EN-CA;"><o:p><span style="font-family: verdana;"> <br /></span></o:p></span><span style="mso-ansi-language: EN-CA;"><span style="font-family: verdana;">Spaghetti with real balls!<br /></span></span><span style="mso-ansi-language: EN-CA;"><o:p><span style="font-family: verdana;"> <br /></span></o:p></span><span style="mso-ansi-language: EN-CA;"><span style="font-family: verdana;">2 cloves garlic, thinly sliced<br /></span></span><span style="mso-ansi-language: EN-CA;"><span style="font-family: verdana;">salt<br /></span></span><span style="mso-ansi-language: EN-CA;"><span style="font-family: verdana;">1 tablespoon olive oil<br /></span></span><span style="mso-ansi-language: EN-CA;"><span style="font-family: verdana;">28-oz can whole tomatoes<br /></span></span><span style="mso-ansi-language: EN-CA;"><span style="font-family: verdana;">1-1/2 cups passata (tomato purée)<br /></span></span><span style="mso-ansi-language: EN-CA;"><span style="font-family: verdana;">1/2 handful fresh basil, torn (keeping 3 leaves
intact for garnish)<br /></span></span><span style="mso-ansi-language: EN-CA;"><span style="font-family: verdana;">sprinkle of sugar to taste<br /></span></span><span style="font-family: verdana;"><span lang="EN-US">half and half whole-wheat spaghetti and regular spaghetti (enough
for 3 altogether)<br /></span></span><span style="mso-ansi-language: EN-CA;"><o:p><span style="font-family: verdana;"> <br /></span></o:p></span><span style="mso-ansi-language: EN-CA;"><span style="font-family: verdana;">In a large pot, sauté the garlic and salt in
the olive oil for about 1 min. until fragrant.<br /></span></span><span style="mso-ansi-language: EN-CA;"><o:p><span style="font-family: verdana;"> <br /></span></o:p></span><span style="mso-ansi-language: EN-CA;"><span style="font-family: verdana;">Add the tomatoes and passata and bring to a
boil.<br /></span></span><span style="mso-ansi-language: EN-CA;"><o:p><span style="font-family: verdana;"> <br /></span></o:p></span><span style="mso-ansi-language: EN-CA;"><span style="font-family: verdana;">Stir in the basil and sugar, and simmer,
partially covered, for 30 min.<br /></span></span><span style="mso-ansi-language: EN-CA;"><o:p><span style="font-family: verdana;"> <br /></span></o:p></span><span style="mso-ansi-language: EN-CA;"><span style="font-family: verdana;">In the meantime, cook the spaghetti until al
dente (add the whole-wheat spaghetti to the pot first, bring back to a boil and
cook for 1 min. before adding the regular spaghetti, unless the whole-wheat
pasta is a bit thinner than the regular spaghetti). Drain pasta.<br /></span></span><span style="mso-ansi-language: EN-CA;"><span style="font-family: verdana;"> <br /></span></span><span style="mso-ansi-language: EN-CA;"><span style="font-family: verdana;">Serve the pasta with the sauce and garnish with
remaining basil leaves.<br /></span></span><span style="mso-ansi-language: EN-CA;"><o:p><span style="font-family: verdana;"> <br /></span></o:p></span><span style="mso-ansi-language: EN-CA;"><span style="font-family: verdana;">Serves 3.</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-large;">♥ <i>Becki</i></span></div>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0tag:blogger.com,1999:blog-3373432007988907942.post-89071028855058983402022-01-04T09:20:00.003-05:002022-09-20T10:53:13.380-04:00#236 The Case of Hello Dolly Bars AKA Dream Bars AKA Magic Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbs892bDCer_cKtG6j7ccgxJCr3jVgLUYEBxWFDmfj9DByiT5mU1Uvc6DJQ6WTZKhExxKSgALHPewtibVen9KL1i_xsRUSC6qiJwsbvNOt--tJZWc00sT6yAvlO8vE3INvHeMgzidL64HZGk9z7ZlAPCEpqYIwPt4CuclzXtpNLdkpjuQbxHqToTkH/s3648/HELLO%20DOLLY%20BARS%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbs892bDCer_cKtG6j7ccgxJCr3jVgLUYEBxWFDmfj9DByiT5mU1Uvc6DJQ6WTZKhExxKSgALHPewtibVen9KL1i_xsRUSC6qiJwsbvNOt--tJZWc00sT6yAvlO8vE3INvHeMgzidL64HZGk9z7ZlAPCEpqYIwPt4CuclzXtpNLdkpjuQbxHqToTkH/w640-h480/HELLO%20DOLLY%20BARS%202.jpg" width="640" /></a></div><span style="font-family: verdana;"><span style="font-size: large;">Hello Dolly Bars</span><br /> <br />1/4 cup vegan baking stick<br />2 cups vegan graham cracker crumbs<br />1-1/3 cups vegan semi-sweet chocolate chips<br />1-1/3 cups unsweetened flaked or shredded coconut<br />1-1/3 cups chopped pecans<br />approximately 8-oz-can sweetened condensed coconut milk, stirred with a fork until smooth<br />sprinkles<br /> <br />Preheat oven to 350ºF.<br /> <br />Line a 9” X 13” baking dish with parchment paper.<br /> <br />Melt the 1/4 cup vegan baking stick, in a large, oven-tolerant bowl, in the pre-heating oven. (Remember to use oven mitts.)<br /> <br />Add the vegan graham cracker crumbs and combine well.<br /> <br />Press this crumb mixture evenly and firmly into the bottom of the baking dish.<br /> <br />In the same (now rinsed and cooled) bowl, combine the chocolate chips, coconut, pecans and sweetened condensed coconut milk.<br /> <br />Drop this mixture in large dollops over the crumb base. Spread and press flat. Decorate with sprinkles.<br /> <br />Bake for 25 min. until lightly browned.<br /> <br />Cool.<br /><br />Chill.<br /><br />Lift the parchment-paper-lined bars from the pan onto a cutting board. Cut into 16 bars.<br /> <br /><span style="font-size: x-large;">♥ <i>Becki</i></span></span>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0tag:blogger.com,1999:blog-3373432007988907942.post-9090210959179648012021-12-04T13:13:00.001-05:002021-12-04T13:13:23.826-05:00#235 The Case of Pickled Beets<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wCVTiRxNX5c/YZKKGRs3PTI/AAAAAAAAIqE/WyHMiIb85zgzpBJMtKgd3oJkhKxC1kDOACLcBGAsYHQ/s2048/PICKLED%2BBEETS.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-wCVTiRxNX5c/YZKKGRs3PTI/AAAAAAAAIqE/WyHMiIb85zgzpBJMtKgd3oJkhKxC1kDOACLcBGAsYHQ/w640-h480/PICKLED%2BBEETS.jpg" width="640" /></a></div><span style="font-family: verdana;"><i><span style="font-size: x-large;">I</span>t's ever so gratifying to have sweet Pickled Beets available as a side anytime!</i></span><p></p><div><span style="font-family: verdana;"><span face=""verdana" , sans-serif" style="font-size: large;">Pickled Beets</span></span></div><div><span style="font-family: verdana;"><span face=""verdana" , sans-serif"><br /></span></span></div><div><span style="font-family: verdana;"><span face=""verdana" , sans-serif">10 cups boiled-until-tender, peeled, and cubed beets</span></span></div><div><span style="font-family: verdana;"><span face=""verdana" , sans-serif">2-1/2 cups vinegar</span></span></div><div><span style="font-family: verdana;"><span face=""verdana" , sans-serif">1 cup water</span></span></div><div><span style="font-family: verdana;"><span face=""verdana" , sans-serif">1 cup sugar</span></span></div><div><span style="font-family: verdana;"><span face=""verdana" , sans-serif"><br /></span></span></div><div><span style="font-family: verdana;"><span face=""verdana" , sans-serif">Wash 2-cup canning jars and lids in hot, soapy water and dry.</span><br /><span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif">Place the jars, upright, in a cold oven and heat to 225ºF. Leave for 30 min.</span><br /><span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif">Boil the lids for 5 min. in a canner filled to 3-1/2".</span><br /><span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif">Drop in new caps, a funnel, the ends of a pair of tongs, and a wooden skewer.</span><span face=""verdana" , sans-serif"> </span><br /><span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif">Bring the vinegar, water and sugar to a boil and stir until the sugar dissolves.</span><br /><span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif">Pick the funnel out of the canner with the tongs. Using the funnel, fill the hot, sterilized jars, set on a tea towel or rag, with the cubed beets, leaving about 3/4" head space.</span><br /><span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif">Add the hot pickling liquid to cover the beets, leaving about 1/2" head space. Remove air bubbles by drawing the skewer in and out of the jars, at the edges and in the centres. If necessary, wipe the rims with a clean, damp cloth.</span><br /><span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif">Cap.</span><br /><span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif">Add the filled and capped jars to the canner of warm water—a specialized metal rack will prevent jars from rattling on the bottom of the canner and avoid cracking. Add more hot water to cover the jars by at least 1". Cover the canner and bring the water to a boil. Processing time begins the moment the water reaches a rolling boil. Boil vigorously, adding more boiling water if necessary.</span><br /><span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif">Process for 30 min. at altitudes under 1,000 feet. </span><br /><span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif">With tongs, remove the jars from the canner and let them cool for 24 hours away from drafts. Do not tighten the lids.</span><br /><span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif">When cool, tighten the lids. The caps should curve inward. Wipe the jars with a damp cloth, and dry them.</span><br /><span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif">Makes 10-12 cups.</span><br /><span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif" style="font-size: x-large;">♥ <i>Becki</i></span></span></div>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0tag:blogger.com,1999:blog-3373432007988907942.post-86768585339641458812021-11-01T11:55:00.005-04:002023-09-05T11:50:22.125-04:00#234 The Case of Mini-cornbreads<div style="text-align: left;"><span style="font-family: verdana;"><i><span style="font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rYBsfn-jcZs/YXG2tzhhmkI/AAAAAAAAIpo/Bh-WvUnvky8lg6BRGUMV6BxQ2WuHVBHbACLcBGAsYHQ/s2048/CORNBREAD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-rYBsfn-jcZs/YXG2tzhhmkI/AAAAAAAAIpo/Bh-WvUnvky8lg6BRGUMV6BxQ2WuHVBHbACLcBGAsYHQ/w480-h640/CORNBREAD.jpg" width="480" /></a></div></span></i><span style="font-size: x-large;">H</span>ow long have I been trying to come up with just the right cornbread to accompany my soup recipes and my Chilli—a cornbread that's light, moist, not too crumbly and not too sweet? Humiliatingly, I think we're talking decades of experimentation. Finally, these Mini-cornbreads feel just right. Plus I've veganized them!<br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;">Mini-cornbreads</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 cup cornmeal</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 cup unbleached flour</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 teaspoon baking powder</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/4 teaspoon salt</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/4 teaspoon baking soda <br /></span></div><div><span style="font-family: verdana;">1/2 cup cashew milk</span></div><div><span style="font-family: verdana;">1/2 cup olive oil</span></div><div><span style="font-family: verdana;">1 teaspoon vanilla</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 cup sugar</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/4 cup egg style liquid</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 teaspoon apple cider vinegar<br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: verdana;">Preheat oven to 350ºF.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Line a muffin pan with 8 baking cups.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">In a small bowl, mix together the cornmeal, unbleached flour, baking powder, salt and baking soda.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">In a large bowl, and with an electric mixer, beat together </span><span style="font-family: verdana;">the cashew milk, olive oil, vanilla</span><span style="font-family: verdana;">, sugar, egg style liquid and apple cider vinegar for 1 min., until the mixture is pale and light.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Mix in the dry ingredients until incorporated.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Divide the batter evenly between the baking cups and bake for 23 min., until a toothpick inserted in a Mini-cornbread's centre comes out clean.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Cool for 5 min. then remove from pan and continue to cool on a rack.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Makes 8 Mini-cornbreads.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-large;">♥ <i>Becki</i></span></div>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0tag:blogger.com,1999:blog-3373432007988907942.post-5470181718498931102021-09-13T14:18:00.001-04:002022-12-02T16:34:35.951-05:00#233 The Case of Jamaican Patties<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ryxHtjYBRTY/YT97UCdilLI/AAAAAAAAIo8/Wwub0twVqNoglb89WjZUxuY0Zj9lt562QCLcBGAsYHQ/s2048/JAMAICAN%2BPATTIES4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1626" data-original-width="2048" height="508" src="https://1.bp.blogspot.com/-ryxHtjYBRTY/YT97UCdilLI/AAAAAAAAIo8/Wwub0twVqNoglb89WjZUxuY0Zj9lt562QCLcBGAsYHQ/w640-h508/JAMAICAN%2BPATTIES4.jpg" width="640" /></a></div><div style="text-align: left;"><span style="font-family: verdana;">1-1/2 cups flour plus more for dusting work surfaces<br /></span><span style="font-family: verdana;">1/2 teaspoon salt<br /></span><span style="font-family: verdana;">1 teaspoon turmeric</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 teaspoon curry powder</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 cup cold vegan baking stick</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 egg</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 teaspoon vinegar</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/4 cup cold water, as needed</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 tablespoon olive oil</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 cup chopped red onion</span></div><div style="text-align: left;"><span style="font-family: verdana;">2-1/2 cloves garlic, minced</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 340g pack Lightlife Plant-based Ground</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 tablespoon allspice</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 teaspoon curry powder</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 teaspoon smoked paprika</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 teaspoon chilli pepper flakes</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 teaspoon pepper</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 teaspoon salt</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 tablespoon soya sauce</span></div><div style="text-align: left;"><span style="font-family: verdana;">1-1/2 rounded teaspoons (for 1-1/2 cups) vegetable bouillon powder</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><p></p><p class="MsoNormal"><span style="font-family: verdana;">In a large bowl, stir together the flour, salt, turmeric and curry powder.</span></p><p class="MsoNormal"><span style="font-family: verdana;">Grate in the vegan baking stick and, with a pastry blender (or a potato masher if
you’re in a bind), cut in the fat until the mixture
looks like coarse crumbs with some pea-sized pieces.</span></p><div>
<p class="MsoNormal"><span style="font-family: verdana;">Whisk the egg and separate half of it into a small bowl to set aside. </span></p><p class="MsoNormal"><span style="font-family: verdana;">Whisk the vinegar into the first bowl and add to the pastry mixture.</span></p><p class="MsoNormal"><span style="font-family: verdana;">Combine with a fork, sprinkling with the 1/4 cup cold water as needed, until the dough mostly holds together.</span></p>
<p class="MsoNormal"><span style="font-family: verdana;">Form the dough into a ball. Flatten into a hockey puck shape. Do not overwork the dough or
your pastry will be tough.</span></p>
<p class="MsoNormal"><span style="font-family: verdana;">Wrap the disc in plastic film then chill it for 30 mins.</span></p><p class="MsoNormal"><span style="font-family: verdana;">Heat the olive oil in a large pan.</span></p><p class="MsoNormal"><span style="font-family: verdana;">Sauté the red onion and garlic until soft and translucent.</span></p><p class="MsoNormal"><span style="font-family: verdana;">Add the Plant-based Ground and brown for 4 min., lowering the temperature as needed.</span></p><p class="MsoNormal"><span style="font-family: verdana;">Stir in the allspice, curry powder, smoked paprika, chilli pepper flakes, pepper and salt.</span></p><p class="MsoNormal"><span style="font-family: verdana;">Remove from heat and stir in the soya sauce and vegetable bouillon powder.</span></p><p class="MsoNormal"><span style="font-family: verdana;">Preheat oven to 375ºF.</span></p><p class="MsoNormal"><span style="font-family: verdana;">Roll out the pastry disc on a lightly floured surface
(I have a pastry cloth that I love), moving the lightly floured rolling pin
from the centre of the dough outward to form a uniform thickness, a little less than </span><span style="font-family: verdana;">1/8”</span><span style="font-family: verdana;">. </span></p><p class="MsoNormal"><span style="font-family: verdana;">With a knife, cut around a soup bowl, approximately 5-1/2 inches in diameter, placed upside-down on the pastry, and lift the resulting circle of pastry to one side. Continue until you've cut out 6 circles. (You will have to gather trimmings together and re-roll them out.)</span></p><p class="MsoNormal"><span style="font-family: verdana;">With a pastry brush, paint half of the outer edge of a circle of pastry with the remaining egg.</span></p><p class="MsoNormal"><span style="font-family: verdana;">Put 1/6th of the filling mixture in the centre of your pastry circle then fold the circle in half, gently pressing together the edges to form a half-moon. </span><span style="font-family: verdana;">Press around the
edge of the half-moon with a fork to decorate.</span></p><p class="MsoNormal"><span style="font-family: verdana;">Place on a parchment-paper-lined cookie sheet.</span></p><p class="MsoNormal"><span style="font-family: verdana;">Repeat with the remaining pastry circles and filling.</span></p><p class="MsoNormal"><span style="font-family: verdana;">With a fork, poke holes in the top of all the patties. </span></p><p class="MsoNormal"><span style="font-family: verdana;">Bake for 30 min. until flaky and golden.</span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-a8B1neE1eOo/YT-F_ymemKI/AAAAAAAAIpE/f0PuJQlwZUwZIgXqAqFD9EbWTNdzDhUjQCLcBGAsYHQ/s2048/JAMAICAN%2BPATTIES.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-a8B1neE1eOo/YT-F_ymemKI/AAAAAAAAIpE/f0PuJQlwZUwZIgXqAqFD9EbWTNdzDhUjQCLcBGAsYHQ/w480-h640/JAMAICAN%2BPATTIES.jpg" width="480" /></a></div><p class="MsoNormal"><span style="font-family: verdana;">Makes 6 patties.</span></p><p class="MsoNormal"><span style="font-family: verdana; font-size: x-large;">♥ <i>Becki</i></span></p><p></p></div>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0tag:blogger.com,1999:blog-3373432007988907942.post-78220714229303232282021-07-03T16:15:00.002-04:002022-12-02T16:47:12.081-05:00#231 The Case of Greek Lemon Roasted Potatoes<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZWIIKSzpchw/YN9UzIKDXmI/AAAAAAAAInY/9eCFfEjYQ7MbsbhmFKPdHeOME0Tl0pzugCLcBGAsYHQ/s2048/GREEK%2BLEMON%2BROASTED%2BPOTATOES3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1626" data-original-width="2048" height="508" src="https://1.bp.blogspot.com/-ZWIIKSzpchw/YN9UzIKDXmI/AAAAAAAAInY/9eCFfEjYQ7MbsbhmFKPdHeOME0Tl0pzugCLcBGAsYHQ/w640-h508/GREEK%2BLEMON%2BROASTED%2BPOTATOES3.jpg" width="640" /></a></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-size: x-large;">I</span>'ve been influenced by the book <i>Potatoes Not Prozac</i> and will NOT give up my spuds, no matter how fashionable it is to do so right now. </span><span style="font-family: verdana;">I'm betting the succulent "meatiness" of this dish will make you a believer too.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">I've successfully served my Greek Lemon Roasted Potatoes with <a href="https://vegetariandetective.blogspot.com/2021/05/229-case-of-iceberg-salad.html">Iceberg Salad</a> and Corn on the Cob. </span><span style="font-family: verdana;">Next up, I'll pair them with <a href="https://vegetariandetective.blogspot.com/2014/03/the-case-of-recent-attack-on-my-right.html">Greek Salad</a>.</span><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 cup water</span><br /></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 rounded teaspoon (for 1/2 cup) vegetable bouillon powder</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/3 cup bottled lemon juice (real juice is not strong enough in this recipe)</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 tablespoons olive oil</span></div><div style="text-align: left;"><span style="font-family: verdana;">3 cloves garlic, minced</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 teaspoons oregano</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 teaspoons salt</span></div><div style="text-align: left;"><span style="font-family: verdana;">pepper</span></div><div style="text-align: left;"><span style="font-family: verdana;">3 pounds potatoes, peeled and cut into wedges</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/4 cup fresh parsley, chopped</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Preheat oven to 400ºF.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Line a 9" X 13" baking dish with parchment paper. In it, whisk together the water to pepper to taste then toss/stir in the potato wedges. Cover and bake for 25 min.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Uncover and bake for 50 min. or until seductively tender-crisp and golden brown.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Sprinkle with the fresh parsley to garnish.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Serves 4.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-large;">♥ <i>Becki</i></span></div><p></p>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0tag:blogger.com,1999:blog-3373432007988907942.post-90132768248874406422021-06-01T10:52:00.002-04:002021-09-02T15:55:27.708-04:00#230 The Case of Tacos with Papaya Black Bean Salsa<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vi5k91dVsWQ/YKqMiNZrOZI/AAAAAAAAIlE/G4PpWkpS1bQ-ZVF7MzuuzKwsNn5LiV73wCLcBGAsYHQ/s2048/TACOS%2BWITH%2BPAPAYA%2BBLACK%2BBEAN%2BSALSA3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1471" height="640" src="https://1.bp.blogspot.com/-vi5k91dVsWQ/YKqMiNZrOZI/AAAAAAAAIlE/G4PpWkpS1bQ-ZVF7MzuuzKwsNn5LiV73wCLcBGAsYHQ/w460-h640/TACOS%2BWITH%2BPAPAYA%2BBLACK%2BBEAN%2BSALSA3.jpg" width="460" /></a></div><div style="text-align: left;"><span style="background-color: white; color: #3e3f3c; font-family: verdana;"><i><span style="font-size: x-large;">G</span>et messy eating tacos!</i></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="background-color: white; color: #3e3f3c;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="background-color: white; color: #3e3f3c;">3 cups chopped papaya<br /></span></span><span style="font-family: verdana;"><span style="background-color: white; color: #3e3f3c;">19-oz can black beans, rinsed<br /></span></span><span style="font-family: verdana;"><span style="background-color: white; color: #3e3f3c;">1 red onion (approximately 1/2-cup volume), chopped<br /></span></span><span style="font-family: verdana;"><span style="background-color: white; color: #3e3f3c;">1/4 cup fresh cilantro, chopped<br /></span></span><span style="font-family: verdana;"><span style="background-color: white; color: #3e3f3c;">1/4 cup lemon juice<br /></span></span><span style="font-family: verdana;"><span style="background-color: white; color: #3e3f3c;">1 jalapeno, minced<br /></span></span><span style="font-family: verdana;"><span style="background-color: white; color: #3e3f3c;">1 teaspoon cumin seeds</span></span></div><div style="text-align: left;"><div><span style="font-family: verdana;"><span style="background-color: white; color: #3e3f3c;">vegan sour cream</span></span></div><span style="font-family: verdana;"><span style="background-color: white; color: #3e3f3c;">12 taco-size flour tortillas</span></span></div><div style="text-align: left;"><span style="background-color: white; color: #3e3f3c; font-family: verdana;">2 </span><span style="background-color: white; color: #3e3f3c; font-family: verdana;">340g packs Lightlife Plant-based Ground</span></div><div style="text-align: left;"><span style="background-color: white; color: #3e3f3c; font-family: verdana;">2 tablespoons olive oil</span></div><div style="text-align: left;"><span style="background-color: white; color: #3e3f3c;"><span style="font-family: verdana;">2 envelopes taco seasoning mix (Old El Paso is nice)</span></span></div><div style="text-align: left;"><span style="background-color: white; color: #3e3f3c;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #3e3f3c;"><span style="font-family: verdana;">Make salsa by combining the chopped papaya to cumin seeds.</span></span></div><div style="text-align: left;"><span style="background-color: white; color: #3e3f3c;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #3e3f3c;"><span style="font-family: verdana;">Whisk a little water into some vegan sour cream so you can drizzle it or fill a squeeze bottle.</span></span></div><div style="text-align: left;"><span style="background-color: white; color: #3e3f3c;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #3e3f3c;"><span style="font-family: verdana;">Place 3 tortillas on each of 4 plates.</span></span></div><div style="text-align: left;"><span style="background-color: white; color: #3e3f3c;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="background-color: white; color: #3e3f3c;">Cook the Lightlife Plant-based Ground in the olive oil over medium heat, stirring frequently to avoid sticking and burning, for 4 min.</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="background-color: white; color: #3e3f3c;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="background-color: white; color: #3e3f3c;">Stir in the taco seasoning.</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="background-color: white; color: #3e3f3c;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="background-color: white; color: #3e3f3c;">Divide the seasoned Plant-based Ground between all the tortillas. Top with your homemade salsa. Drizzle with sour cream.</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="background-color: white; color: #3e3f3c;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="background-color: white; color: #3e3f3c;">Serves 4.</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="background-color: white; color: #3e3f3c;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-large;"><span style="background-color: white; color: #3e3f3c;">♥ <i>Becki</i></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="background-color: white; color: #3e3f3c;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="background-color: white; color: #3e3f3c;">PS Switch up the papaya with 1 lb strawberries chopped. Or 3 mangoes, chopped. How about 1/4 of a round watermelon, chopped?</span></span></div>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0tag:blogger.com,1999:blog-3373432007988907942.post-59448939267881937022021-05-04T14:33:00.005-04:002021-09-02T15:53:46.969-04:00#229 The Case of Iceberg Salad<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LPV_LE6Waio/YI7sXvgwiII/AAAAAAAAIj0/o8QVl0c7o-0hGvdqggfpw6rqY0-n96cqQCLcBGAsYHQ/s2048/ICEBERG%2BSALAD2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1626" data-original-width="2048" height="508" src="https://1.bp.blogspot.com/-LPV_LE6Waio/YI7sXvgwiII/AAAAAAAAIj0/o8QVl0c7o-0hGvdqggfpw6rqY0-n96cqQCLcBGAsYHQ/w640-h508/ICEBERG%2BSALAD2.jpg" width="640" /></a></div><div style="text-align: left;"><span style="font-family: verdana;">Refreshing. Crisp. Light. A delightfully easy </span><span style="font-family: verdana;">(Karl vetoed the word lazy) </span><span style="font-family: verdana;">side!</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">1 small head iceberg lettuce, trimmed and quartered through the core</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/3 cup walnut halves, toasted in the oven at 350ºF for 8 min.</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/3 cup vegan feta</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/4 cup chopped, fresh parsley</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/3 cup balsamic glaze</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Set iceberg wedges on 4 plates.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Sprinkle with the toasted walnut halves. </span><span style="font-family: verdana;">Crumble the feta over top. Scatter with the</span><span style="font-family: verdana;"> chopped, fresh parsley. Then drizzle with the balsamic glaze.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Serves 4.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: x-large;">♥ <i>Becki</i></span></div><p></p>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0tag:blogger.com,1999:blog-3373432007988907942.post-55120304495317295692021-03-01T10:21:00.005-05:002022-12-02T16:24:40.608-05:00#228 The Case of Arugula Soup<p><a href="https://1.bp.blogspot.com/-TZcBDjbAC1s/YCV1dTTWoYI/AAAAAAAAIig/AQh9CGRsjBoEdTEu7fomn38BqhruXLiAgCLcBGAsYHQ/s2048/ARUGULA%2BSOUP2.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1626" data-original-width="2048" height="508" src="https://1.bp.blogspot.com/-TZcBDjbAC1s/YCV1dTTWoYI/AAAAAAAAIig/AQh9CGRsjBoEdTEu7fomn38BqhruXLiAgCLcBGAsYHQ/w640-h508/ARUGULA%2BSOUP2.jpg" width="640" /></a><br /><span lang="EN-US"><span style="font-family: verdana;"><span style="font-size: x-large;">D</span>eliciously, vibrantly green. Make a kale, sorrel or collard version too. For Collard Soup, add the collard greens to the soup at the same time as the potato.</span></span></p><p><span lang="EN-US"><span style="font-family: verdana;">And if you want an extra hit of protein, substitute tofu for the potato (a good use for leftover tofu).</span></span></p><p><span lang="EN-US"><span style="font-family: verdana;">1/4 cup chopped onion<br />
2 teaspoons olive oil, plus a little more for garnish<br />
1 potato, chopped<br />
4 cups water<br />
2 rounded teaspoons (for 2 cups) vegetable bouillon powder<br />
2 cups lightly packed arugula<br />
salt<br />
pepper</span></span></p><p><span lang="EN-US"><span style="font-family: verdana;">Sauté the onion in the olive oil for 2 min.</span></span></p><p><span lang="EN-US"><span style="font-family: verdana;">Add the potato, water and vegetable bouillon powder, and simmer covered for 15
min. or until the potato is tender.</span></span></p><p><span lang="EN-US"><span style="font-family: verdana;">Stir in the arugula.</span></span></p><p><span style="font-family: verdana;">Purée, s</span><span style="font-family: verdana;">easoning to taste with salt and pepper.</span></p><p><span style="font-family: verdana;">Pour into bowls and garnish with drizzles of golden olive oil, which you might want to swirl.</span></p><p><span lang="EN-US"><span style="font-family: verdana;">Serves 4.</span></span></p><p><span lang="EN-US"><span style="font-family: verdana; font-size: x-large;">♥ <i>Becki</i></span></span></p>Cynthia St-Pierrehttp://www.blogger.com/profile/09160337772602675737noreply@blogger.com0