Roasted Carrots with Lemon and Chives [gluten-free, vegan, soy-free]

As we transition into spring, this is a lovely side dish with a burst of brightness from the lemon.   I love the sweetness of roasted carrots… and you’ll find these are pretty darn addictive.

Roasted Carrots with Lemon and Chives

Use “real” baby carrots – not the kind that are the size of your thumb, but instead the ones that are slender with a little green on the end… Truly, a miniature carrot. If you can’t find them, then slice larger carrots in halves or quarters length-wise. 

Makes 6 servings

1 1/2 pounds true baby carrots, peeled (see above)
2 tablespoons extra-virgin olive oil
1 teaspoon unrefined cane sugar
Sea salt and fresh ground pepper
Juice and grated rind of 1/2 a lemon
2 tablespoons minced chives

Preheat oven to 425F.

Place the carrots on a baking sheet. Toss with olive oil. Sprinkle with sugar, salt and pepper. Roast until browned and beginning to caramelize, about 30 to 40 minutes. Remove from oven and sprinkle with lemon juice, lemon rind and chives. Serve immediately or at room temperature.

Raw Beet Salad with Ginger and Pistachios [gluten-free, vegan]

Springtime seems to signify rebirth, and while I’m still waiting for a rebirth of normal warm temperatures, I am certainly getting in the mood for some fresh flavors.

I mean, I really like root vegetables, but I’m getting a little sick of them. Okay, that’s not true. But eating them in the same way–I’m growing weary.

However, regardless of the follies of the weather, I can certainly evoke that springtime-feel in my kitchen. A good way to start? Trying old favourites in new ways, experimenting with different approaches, and highlighting fresh flavours by keeping it simple.

Try complementing your dinner with a super salad, featuring a bright burgundy vegetable miles away from the steamed or pickled versions you might remember. Beets contain betalain and vulgaxanthin, two phytonutrients with antioxidant and anti-imflammatory benefits. Betalains aren’t heat stable, so enjoying beets raw is the best way to reap their goodness. They also house two carotenoids (lutein and zeaxanthin), benefiting eye health like their carrot counterparts. Beets are also an excellent source of folate, an integral nutrient for fetus health and aging.

And, well, they just taste really good raw, okay? Especially with pungent ginger and salty roasted pistachios.

Celeriac, Apple, and Pear Soup with Smoked Tofu (gluten free; vegan)

Celeriac is a new-to-me vegetable. Though I’ve seen it many times, it tends to be a little on the pricey side, which makes it hard to justify a purchase when you’re not sure if you’ll like it!

Well, I loved it. I’m not surprised, as there are few fruits and veggies that I don’t have a hankering for. The list is super minimal:

Fruits and Veggies I Hate:

• pineapple

Yep, that’s it. (Of course, there are some I could “take or leave”. But pineapple is no bueno.

Celeriac, Apple, and Pear Soup with Smoked Tofu

Celeriac, or celery root, can look intimidating, but once you get past its rough exterior, it’s home to a mild root vegetable with a hint of celery flavor. The apples, pears, and smoked tofu are the perfect complement for a warm, early fall soup. I love dunking pieces of soda bread or beer bread, which can be baked in a jiffy while simmering the soup.

Serve 2 (generously) to 4

1 tablespoon extra-virgin olive oil
6 green onions, finely chopped (just the white part)
1 (210 gram) package firm or extra-firm smoked tofu (I like this one)
3 stalks celery, finely chopped
1 large sweet-tart apple, such as Mutsu, finely chopped
1 large Barlett or Bosc pear, finely chopped
2 medium celeriac, peeled and chopped into 1-inch cubes (about 1 pound after peeling)
2 teaspoons dried thyme
1 teaspoon poultry seasoning
Sea salt and freshly ground pepper to taste
4 cups vegetable stock or broth
1 to 2 cups water

In a large saucepan, heat the oil over medium-high heat. Add the green onion, tofu, and celery. Cook until the vegetables soften, stirring occasionally and scraping up the bits from the bottom of the pan. Add a few splashes of the broth to prevent burning, if necessary. Add the apple and pear. Continue to cook until softened, about 5 more minutes.

Add the celeriac, thyme, salt, pepper, and broth. Cover and bring to a boil, then reduce to medium-low heat, simmering until the celeriac is tender. If you have an immersion blender, pulse the soup about 5 times, to create some puree of the ingredients and add some thickness, adding additional water if necessary. If you don’t have an immersion blender, transfer about 2 cups of the soup into a food processor or blender, let cool slightly, then puree until smooth. Scrape the mixture back into the pot. Mix well, adding water if necessary. Test for seasonings. Serve warm.

Maple-Spice Candied Nuts (gluten, dairy, egg, soy-free; vegan)

This recipe is from the article “Last Minute Holiday Entertaining”, originally appearing in the St. Catharines Standard.

Dinner from the garden: stuffed zucchini [vegan, gluten-free]

Though I can’t grow much on my balcony, I’m thankful that I have family willing to share the fruits (vegetables?) of their labour. I hiked the .3km to my sister’s this afternoon and snagged some zucchini as big as my thigh. Though some people don’t love the huge zucchinis, they are my favourite and I hate that I can’t find them in stores! So when my sister and my grandmother offer some up, I’m more than happy to take them.

Dinner was simple tonight, but so delicious I wanted to share.

Book info and vegan ice cream sandwiches!

It has been a very exciting journey to the publication of my cookbook! I will be updating my cookbook page with more information very soon. The Allergy-Free Cook Bakes Bread is completely gluten-free, dairy-free, egg-free, and free of many other allergens. It’s filled with yeast-based and quick breads, muffins, and more. I’ll update with more info soon.

The second book in the series is focused on cakes, cupcakes, cookies, and bars. If you’re interested in being a tester, please contact me and we’ll make it happen!

In the meantime, summer weather is still here and I’m keen to deliver some recipes I wrote in the St. Catharines Standard earlier this summer.

Birthday celebrations!

On the weekend I celebrated my birthday.

I made fantastic stuffed peppers on a whim, my favourite warm tahini salad, and a boston cream pie: two marble cakes stuffed with vanilla pudding and topped with chocolate ganache (all gluten-free and vegan, of course).

Spring, St. Paddy’s Day, and a warm kale and quinoa salad

Today brought forth the weather we love. Finally not slipping on my cozy boots, I opted for a sweater and my canvas boots, and went jacket free in our 12 degree weather. The air was fresh, the sky a vibrant blue. Today, as the birds chirped their beautiful songs, was Spring.

I’ve frequently expressed my love for soups and stews in the winter, and today deserved a Spring inspired dish. And because it is St. Paddy’s Day, it needed something Irish-y. I opted for kale. As Irish as I decided to get today.

A salad marked the day, bringing together some parts of Winter and Spring in one.

This warm salad is a marriage of wintry kale, quinoa, tomatoes and peppers, drizzled with hemp oil and a burst of fresh lemon. The combination of flavours meets an equilibrium, balancing rich and subtle tastes all at once.

Quinoa and hemp are both nutrition powerhouses, and adding greens in your diet daily is one of the best things you can do for your body. So do it.

With just a few ingredients and about half an hour, this warm dish makes a perfect lunch for two or side for a couple more.

Warm Kale and Quinoa Salad

for the quinoa:
1 1/3 cup water
2/3 cup quinoa, dry
1/8 teaspoon salt
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder

for the kale:
1 tablespoon olive oil
2 cloves of garlic, minced
10 cups kale, thick stems removed, sliced in ribbons (packed)

for the rest of the salad:
3/4 cup cherry tomatoes, halved, or 2 roma tomatos, cut into chunks
1/2 large red bell pepper, thinly sliced
3 scallions, minced (just the whites)
1 large lemon wedge
2 teaspoons hemp oil + more for drizzling if desired
salt and fresh ground pepper to taste

In a medium saucepan, bring the water to a boil. Add quinoa, salt, Italian seasoning and garlic powder. Reduce to medium low, cover, and let simmer for about 13 minutes. Remove from heat and let stand about 10 minutes.

While the quinoa is cooking, heat the oil for the kale in a large saucepan. Add garlic, and saute for about 30 seconds, then add kale. Saute until softened, until desired consistency, depending how you like your greens.

When both are finished, toss quinoa, kale, tomatoes, pepper and scallions all together. Drizzle with lemon and hemp oil, and season to taste. Divide onto dishes and drizzle with more hemp oil if desired.

This is also delicious served cold.

March Break ideas

With March Break on its way in, it’s fun to engage the kids in some hands-on activities. My most recent article in the Standard featured just that: KID approved (March Break: Cooking together with your kids is fun and (shhh!) educational, too) was featured the Wednesday before March Break, getting your kids started in the kitchen.

You can read it as a .pdf file, as the Standard’s website somewhat botched it in two parts, here and here.

The article featured a “Cheezy” Fondue with Roasted Vegetables,  Tempeh Sloppy Joes, and Super Simple Breakfast Bars.

A vegan Valentine from me to you.

My latest article in the newspapers focused on Valentine’s Day. Despite my lack of interest in the Hallmark event, making tasty treats to tempt a lover is never something I’ll pass on.

The .pdf file to the article is here, but it can always be read online. For reasons unknown, the Standard left out the truffles in the online version, so included is the link to the Niagara Falls Review.

Both truffle recipes will be featured in my next cookbook.

Meanwhile, I’ve been so busy that I’ve been rotating quick soups, leftovers from recipe testing various baked goodies, tofu scrambles, roasted vegetables, and salad with a tahini vinaigrette.

Regardless of the free Lindor heart shape chocolates that RW&Co. was passing out today, I’m happy enough with my supply of truffles sitting in my freezer for me to snack on. And frankly, Mr. Lindor, your truffles aren’t chockful of protein and healthy fats, are they?