I love lentils. I also love soup, hence the happy perfect pairing you'll find below. The warm, earthy sweetness of this soup is thanks to roasted cast members sweet peppers and garlic.
Does involve a time commitment, but what better way to spend a lazy Sabbath afternoon? Everything is closed anyway.
Ingredients
1 cup dry split lentils
4 cups of vegetable broth
1 small onion
small head of garlic (6-8 cloves)
3-4 medium sweet peppers (I used two yellow and one orange, because it's what I had)
sesame oil
olive oil
salt and pepper to taste
1. Roast your garlic.
Preheat the oven to 350 degrees Farenheit.
Cut the top off the head so that each clove is exposed. Drizzle with olive oil, and then wrap into a little aluminium foil packet.
Put in the oven on whatever rack for 40 minutes. The garlic is roasted when the cloves are squishy and soft and sweet smelling.
2. Boil your vegetable broth.
Add lentils, keep boiling for 3 minutes.
Remove from heat and let sit covered for about 1/2 an hour.
3. In the meantime waiting for your lentils to soften up and for the garlic to roast, mince your onion, and get your peppers ready for roasting.
4. Cut your peppers in half, removing the seed packet, stem and white inner membranes.
Whip out a baking sheet, cover in aluminium foil and flatten the peppers on the sheet - skin side up.
Brush the peppers' skin with some oil.
5. At this point, your garlic should be done.
Crank your oven up to broil, and place the baking sheet as close as possible to the broiler without actually touching it.
Let the peppers blacken, takes between 8-10 minutes.
6. While the peppers are roasting, in a large stock pot, add about two tablespoons of sesame oil.
*note* I use sesame oil because I think it's the most delicious thing ever and contributes just a hint of flavour that is really flattering to the lentils. But you can use olive oil instead.
Once oil is hot, toss in the onion. Let the onion saute until they're translucent.
7. Add the lentils and vegetable stock to the soup pot. Squish out as many garlic cloves (whole) as you'd like into the stock. The leftover roasted garlic is delicious in pasta sauces, paired with sun-dried tomatoes, on sandwiches and even just good squished on fresh pita or naan bread. It can store in the fridge for up to a week.
8. When your peppers are roasted, remove them from the oven and quickly toss the slices into a bowl and cover it with plastic wrap. The peppers will keep cooking and by trapping the heat in, it'll be easier to pull the charred bits off. Let sit for 5-10 minutes.
9. Once the soup starts to boil, reduce heat to a simmer and cover.
10. Peel the charred skin off your peppers, leaving you with the skinless slippery roasted peppers. Cut into smaller pieces, or don't, and put it in the simmering soup.
11. Let the soup simmer for 20-40 minutes. I left mine for 40 minutes, but I'm sure 20 would be plenty to make sure the flavours all blend and mix.
12. Salt and pepper to taste.
13. Using a hand blender once soup is removed from heat, puree the soup.
Serve hot and enjoy!
Saturday, April 17, 2010
Tuesday, May 19, 2009
Strawberry Fruit Bread
Rating: Easy! Actually!
This is based from the fruit bread recipe in the influential and amazing Tassajara Bread Book.
Start with your basic dough recipe.
1 1/2 cups of lukewarm water (lukewarm is important)
2 tbsp raw or brown sugar
1 tbsp yeast
2 cups whole wheat flour
Mix the water with the sugar. Sprinkle over your yeast and by the time you listen to one song by the band 'Yes' and take a quick bathroom break, you will be ready to mix in the first 2 cups of flour.
1 pinch salt
1/4 cup of olive oil
1 1/2 cups whole wheat flour
First add in your salt and then pour the olive oil and fold into the dough without breaking it. Next knead in the remaining flour for a good five minutes until the dough seems 'cleaner' and elastic. You may need to add more flour if dough remains sticky during kneading.
Let that beauty rise in a nice warm spot -cover with a lightly damp dish cloth/don't smother it - and return in about an hour. Punch down the dough entirely, and let set again for about another hour - skip if you don't have the time but this makes the final product lighter.
Now with a rolling pin, roll out the dough into a fair-sized rectangle.. without wearing the dough too thin. Picture the rectangle as three columns (columns the LONG WAY) (it may help to draw or imprint lightly two lines in the dough).
Fresh fruit of your choice!
Some brown sugar, raw sugar, or even maple syrup to sprinkle over the fruit!
Some spices of your choice (cinnamon, etc)
Slice up some fresh fruit, a mix, or in my case I chose strawberry. Lay the fruit slices down the middle column of the rectangle. The two side columns will be cut into diagonal flaps, about eight diagnol rectangular flaps on each side depending on how much you rolled out the dough. The purpose is to fold in each left and right flap over each other to cover the fruit and turn it back into a loaf. This is somewhat like covering a pie.
Let your beautiful creation rise for another 30 minutes. In the meanwhile, preheat the oven to about 330 F and brush your loaf with oil and sprinkle with poppy seeds.
Bake for 45 minutes to an hour depending how crisp you would like the bread. Enjoy!
This is based from the fruit bread recipe in the influential and amazing Tassajara Bread Book.
Start with your basic dough recipe.
1 1/2 cups of lukewarm water (lukewarm is important)
2 tbsp raw or brown sugar
1 tbsp yeast
2 cups whole wheat flour
Mix the water with the sugar. Sprinkle over your yeast and by the time you listen to one song by the band 'Yes' and take a quick bathroom break, you will be ready to mix in the first 2 cups of flour.
1 pinch salt
1/4 cup of olive oil
1 1/2 cups whole wheat flour
First add in your salt and then pour the olive oil and fold into the dough without breaking it. Next knead in the remaining flour for a good five minutes until the dough seems 'cleaner' and elastic. You may need to add more flour if dough remains sticky during kneading.
Let that beauty rise in a nice warm spot -cover with a lightly damp dish cloth/don't smother it - and return in about an hour. Punch down the dough entirely, and let set again for about another hour - skip if you don't have the time but this makes the final product lighter.
Now with a rolling pin, roll out the dough into a fair-sized rectangle.. without wearing the dough too thin. Picture the rectangle as three columns (columns the LONG WAY) (it may help to draw or imprint lightly two lines in the dough).
Fresh fruit of your choice!
Some brown sugar, raw sugar, or even maple syrup to sprinkle over the fruit!
Some spices of your choice (cinnamon, etc)
Slice up some fresh fruit, a mix, or in my case I chose strawberry. Lay the fruit slices down the middle column of the rectangle. The two side columns will be cut into diagonal flaps, about eight diagnol rectangular flaps on each side depending on how much you rolled out the dough. The purpose is to fold in each left and right flap over each other to cover the fruit and turn it back into a loaf. This is somewhat like covering a pie.
Let your beautiful creation rise for another 30 minutes. In the meanwhile, preheat the oven to about 330 F and brush your loaf with oil and sprinkle with poppy seeds.
Bake for 45 minutes to an hour depending how crisp you would like the bread. Enjoy!
Add some spinach and sweet poh-tat-ers!
Rating: Easy, stir-fry and make it your own!
Remember this guy: http://ohgourmet.blogspot.com/2008/10/simple-tofu-stirfry-with-noodles.html
That old chestnut! Why not play with it, like any stir-fry, and add some extras?
In this case, I really only kept the tofu.. but the choice is yours. Fry up some veggies, but include some spinach. You don't need to pre-cook the spinach because the moisture will do that for you but cover the pan for a few minutes to help soften the spinach. Throwing in some sesame seeds with the tofu and sauce in step 1 is also a big hit. Push your veggies aside add a dab of oil and cook some sliced sweet potatoes with garlic and some basil. Serve with rice and you have an easy add-on or alternative to a usual stir-fry!
Mess Up The Mix
1 or 1/2 cup spinach, chopped
1/2 block of tofu, diced
1 sweet potato, peeled and sliced
2 garlic cloves, minced - or a bit of garlic powder
1 pinch sesame seeds
1 pinch basil
black bean sauce (your choice - or other)
serve with rice.
Remember this guy: http://ohgourmet.blogspot.com/2008/10/simple-tofu-stirfry-with-noodles.html
That old chestnut! Why not play with it, like any stir-fry, and add some extras?
In this case, I really only kept the tofu.. but the choice is yours. Fry up some veggies, but include some spinach. You don't need to pre-cook the spinach because the moisture will do that for you but cover the pan for a few minutes to help soften the spinach. Throwing in some sesame seeds with the tofu and sauce in step 1 is also a big hit. Push your veggies aside add a dab of oil and cook some sliced sweet potatoes with garlic and some basil. Serve with rice and you have an easy add-on or alternative to a usual stir-fry!
Mess Up The Mix
1 or 1/2 cup spinach, chopped
1/2 block of tofu, diced
1 sweet potato, peeled and sliced
2 garlic cloves, minced - or a bit of garlic powder
1 pinch sesame seeds
1 pinch basil
black bean sauce (your choice - or other)
serve with rice.
Sunday, March 29, 2009
Hey everyone,
I know this is very last minute, but anyone to catch this should note that Sabrina will be independently rocking at the cupcake camp today between 2-5pm @ Jack Purcell. All of her cupcakes won't be vegan-friendly (-or so I'm told), but you should still find her and say hello. Also, there will definitely be some vegan cupcaketeers present. Try and stop by if you can!
http://cupcakecamp.ca/join-us-mar-29-2009/
Date: Sunday, March 29, 2009 | 2-5pm
Location: Jack Purcell Community Centre | 320 Jack Purcell Lane (Off Elgin)
Admission: $5.00 ($2.00 for Bakers)
Why should I attend?
* Sample cupcakes and marvel at the creative and tasty designs
* Network with fellow bakers
* Get recipe ideas and suggestions (from both Bakers and Tasters!)
* Get advice on how to take your cupcake hobby to that next level from others who have made the successful leap to a small baking business
* If you’re a bride-to-be or just planning a special event, find that talented someone to provide your festivities with that sweet special something
* All proceeds go to Ottawa’s Woman Alive/Femme Active Program
I know this is very last minute, but anyone to catch this should note that Sabrina will be independently rocking at the cupcake camp today between 2-5pm @ Jack Purcell. All of her cupcakes won't be vegan-friendly (-or so I'm told), but you should still find her and say hello. Also, there will definitely be some vegan cupcaketeers present. Try and stop by if you can!
http://cupcakecamp.ca/join-us-mar-29-2009/
Date: Sunday, March 29, 2009 | 2-5pm
Location: Jack Purcell Community Centre | 320 Jack Purcell Lane (Off Elgin)
Admission: $5.00 ($2.00 for Bakers)
Why should I attend?
* Sample cupcakes and marvel at the creative and tasty designs
* Network with fellow bakers
* Get recipe ideas and suggestions (from both Bakers and Tasters!)
* Get advice on how to take your cupcake hobby to that next level from others who have made the successful leap to a small baking business
* If you’re a bride-to-be or just planning a special event, find that talented someone to provide your festivities with that sweet special something
* All proceeds go to Ottawa’s Woman Alive/Femme Active Program
Monday, March 2, 2009
Recipe updates soon (. . . sorry for the wait!)
Position of the American Dietetic Association and Dietitians of Canada: Vegetarian diets
Full Article - Click Here
Excerpt:
It is the position of the American Dietetic Association and Dietitians of Canada that appropriately planned vegetarian diets are healthful, nutritionally adequate, and provide health benefits in the prevention and treatment of certain diseases. ... Well-planned vegan and other types of vegetarian diets are appropriate for all stages of the life cycle, including during pregnancy, lactation, infancy, childhood, and adolescence. Vegetarian diets offer a number of nutritional benefits, including lower levels of saturated fat, cholesterol, and animal protein as well as higher levels of carbohydrates, fiber, magnesium, potassium, folate, and antioxidants such as vitamins C and E and phytochemicals. Vegetarians have been reported to have lower body mass indices than nonvegetarians, as well as lower rates of death from ischemic heart disease; vegetarians also show lower blood cholesterol levels; lower blood pressure; and lower rates of hypertension, type 2 diabetes, and prostate and colon cancer.
cited from:
ACTION FOR ANIMALS
PO Box 45843
Seattle, WA 98145
http://www.afa-online.org
http://www.myspace.com/actionforanimals
http://actionforanimals.buzznet.com
http://www.VeganStarterPack.com
Full Article - Click Here
Excerpt:
It is the position of the American Dietetic Association and Dietitians of Canada that appropriately planned vegetarian diets are healthful, nutritionally adequate, and provide health benefits in the prevention and treatment of certain diseases. ... Well-planned vegan and other types of vegetarian diets are appropriate for all stages of the life cycle, including during pregnancy, lactation, infancy, childhood, and adolescence. Vegetarian diets offer a number of nutritional benefits, including lower levels of saturated fat, cholesterol, and animal protein as well as higher levels of carbohydrates, fiber, magnesium, potassium, folate, and antioxidants such as vitamins C and E and phytochemicals. Vegetarians have been reported to have lower body mass indices than nonvegetarians, as well as lower rates of death from ischemic heart disease; vegetarians also show lower blood cholesterol levels; lower blood pressure; and lower rates of hypertension, type 2 diabetes, and prostate and colon cancer.
cited from:
ACTION FOR ANIMALS
PO Box 45843
Seattle, WA 98145
http://www.afa-online.org
http://www.myspace.com/actionforanimals
http://actionforanimals.buzznet.com
http://www.VeganStarterPack.com
Friday, November 28, 2008
| What are the best food sources for iron? | |
|---|---|
| Vegetables | Iron (in milligrams) |
| Beans (1/2 cup) | 2.0 |
| Chick peas (1/2 cup) | 2.0 |
| Artichokes (1/2 cup), raw | 2.0 |
| Beet greens (1 cup) | 2.7 |
| Potato (with skin, 1) | 2.5 |
| Potato (without skin, 1) | 0.6 |
| Pumpkin (4 oz) | 1.7 |
| Sauerkraut (4 oz) | 1.7 |
| Peas (4 oz) | 1.0 |
| Spirulina (1 tsp.) | 5.0 |
| Lentils (4 oz) | 3.0 |
| Barley (4 oz) | 2.0 |
| Jerusalem artichokes (4 oz) | 2.5 |
| Sweet potatoes (4 oz) | 1.7 |
| Tomato paste (4 oz) | 3.9 |
| Tomato puree (4 oz) | 1.1 |
| Tomato sauce (4 oz) | 0.8 |
| Grains and Cereals | Iron (in milligrams) |
| Pasta (4 oz) | 1.0 - 2.0 |
| Bagel (1 oz) | 1.8 |
| Bread (white, one slice) | 0.6 |
| Bread (whole wheat, one slice) | 1.0 |
| Cream of Wheat (4 oz) | 5.0 |
| Breakfast cereals (iron-fortified, 1 oz) | 4.0 - 8.0 |
| Grains for baking (amaranth and Quinoa) | 8.0 - 9.0 |
| Fruits and Juices | Iron (in milligrams) |
| Apricots, dried (10 halves) | 1.6 |
| Figs (5) | 2.0 |
| Peaches, dried (6 halves) | 3.1 |
| Prune juice (8 oz) | 3.0 |
| Raisins (4 oz) | 1.5 |
| Other | Iron (in milligrams) |
| Nuts (1 ounce almonds, peanuts) | 1.0 |
| Tofu, firm (3 ounces) | 2.0-7.0 |
| Brewer's yeast (1tbsp.) | 1.4 |
| Infant formula (iron-fortified, 8 ounces) | 3.0 |
| Blackstrap molasses (1 tbsp.) | 3.5 |
| Chili con carne with beans (1 cup) | 4.0 |
| Sunflower seeds (1 ounce) | 1.9 |
| Pumpkin seeds (1 ounce) | 4.0 |
| HOW MUCH IRON YOU NEED EACH DAY | |
|---|---|
| Children, 1-10 years | 10 mg |
| Teen males | 12 mg |
| Adults males | 10 mg |
| Teen and adult females | 18 mg |
| Pregnant women | 30 mg |
| * Average RDA for iron.. | |
Sunday, October 26, 2008
Call Me Cauliflowah Soup
Rating: If you can chop, and watch, this soup is yours.
Dang y'all, it's been a while. Apologies for my lengthy hiatus, but I'm back in style with something AMAZING. I made this for orphan Thanksgiving a few weeks back, and it was a crowd pleaser. I'm glad I doubled the recipe. This one's inspired by a recipe found in the LCBO's Food and Drink magazine, that has been modified to be vegan and even more warm, spiced and cozy. Perfect for an autumn day watching the leaves fall.
Call Me Cauliflowah Soup (Serves 2-6, depending on how many people go back for seconds)
Ingredients
1 medium head of cauliflower, cored and divyed into florets.
1/2 sweet onion (approximately 1 cup), chopped
4 tbsp olive oil
1 tsp salt
2 cloves garlic, chopped
1 tbsp ginger, freshly chopped
1 tbsp hot curry paste (adjust according to tastes)
1 L (or 4 cups) vegetable broth
1 tsp lemon juice
1. Prehead the oven to 450 degrees Farenheit.
2. Line a baking sheet with parchment paper.
3. Putting the cauliflower florets into a large bowl, add 2 tbsp of oil and salt. Using your hands, toss lightly until all the cauliflower is coated. Place on baking sheet, and put it in the oven to roast. Roasting the cauliflower enhances the flavour. It'll take about 30-40 minutes to roast. Occasionally, shake your baking sheet. The cauliflower will be done when it's brown. If some bits are burnt, that's okay! It just means the sugars in the cauliflower have caramelized for extra deliciousness.
4. Add the remaining 2 tbsp of oil to the bottom of a big soup pot, heat to medium. When it bubbles, add onion and saute for a minute. Stir frequently to prevent the onions from sticking to the bottom of the pot.
5. Add ginger, garlic and curry paste. Saute for a minute.
6. Add roasted cauliflower and coat with spices. Pour in the broth, and bring the soup to a boil.
7. Reduce heat to a simmer and add lemon juice, cover and let it get all roasty warm and spicy for 10-15 minutes, depending on how big your cauliflower florets were. When the florets are tender, remove from heat.
8. Last step, using an immersion blender or a food processor, pulverize your soup until it's a smooth consistency. I garnished mine with some fresh baby spinach leaves. Enjoy!
Dang y'all, it's been a while. Apologies for my lengthy hiatus, but I'm back in style with something AMAZING. I made this for orphan Thanksgiving a few weeks back, and it was a crowd pleaser. I'm glad I doubled the recipe. This one's inspired by a recipe found in the LCBO's Food and Drink magazine, that has been modified to be vegan and even more warm, spiced and cozy. Perfect for an autumn day watching the leaves fall.
Call Me Cauliflowah Soup (Serves 2-6, depending on how many people go back for seconds)
Ingredients
1 medium head of cauliflower, cored and divyed into florets.
1/2 sweet onion (approximately 1 cup), chopped
4 tbsp olive oil
1 tsp salt
2 cloves garlic, chopped
1 tbsp ginger, freshly chopped
1 tbsp hot curry paste (adjust according to tastes)
1 L (or 4 cups) vegetable broth
1 tsp lemon juice
1. Prehead the oven to 450 degrees Farenheit.
2. Line a baking sheet with parchment paper.
3. Putting the cauliflower florets into a large bowl, add 2 tbsp of oil and salt. Using your hands, toss lightly until all the cauliflower is coated. Place on baking sheet, and put it in the oven to roast. Roasting the cauliflower enhances the flavour. It'll take about 30-40 minutes to roast. Occasionally, shake your baking sheet. The cauliflower will be done when it's brown. If some bits are burnt, that's okay! It just means the sugars in the cauliflower have caramelized for extra deliciousness.
4. Add the remaining 2 tbsp of oil to the bottom of a big soup pot, heat to medium. When it bubbles, add onion and saute for a minute. Stir frequently to prevent the onions from sticking to the bottom of the pot.
5. Add ginger, garlic and curry paste. Saute for a minute.
6. Add roasted cauliflower and coat with spices. Pour in the broth, and bring the soup to a boil.
7. Reduce heat to a simmer and add lemon juice, cover and let it get all roasty warm and spicy for 10-15 minutes, depending on how big your cauliflower florets were. When the florets are tender, remove from heat.
8. Last step, using an immersion blender or a food processor, pulverize your soup until it's a smooth consistency. I garnished mine with some fresh baby spinach leaves. Enjoy!
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