Barley Stuffed Cabbage Rolls

Well friends, I have been revisiting quite a few of my favorite recipes recently so have not had too many new ideas to post. However I did try out this new cabbage roll recipe that I was able to spice up and turn into a recipe worth keeping.

I don’t come across too many recipes that require pot barley so I was eager to see how this would turn out. I might suggest adding some grated carrot or replacing the scallions with a diced medium onion to increase the flavor. Also if you do not partially drain the tomatoes you are going to have a soupy mess like I did!

The easiest method I have found for removing cabbage leaves is to cut out the butt of the cabbage and to steam the head in boiling water and gently remove each leave with a pair of tongs.

• 12 medium cabbage leaves
• 4 cups water
• 1/2 cup pearl barley
• 2 tbsp chopped Italian parsley
• 2 garlic cloves, minced
• 4 cups canned diced tomatoes, partially drained
• 4 tbsp red wine vinegar
• 1/2 tsp dried oregano and basil
• 1 large zucchini, diced
• 3 scallions, sliced
• 1 cup cottage cheese
• 1 cup mozzarella cheese, grated (optional)
• 1/2 cup Parmesan, grated
• 1 tbsp brown sugar
• fresh ground salt and pepper

1. Bring the measured water to a boil in a medium pot. Add the barley, cover and simmer for 45 minutes, until the liquid has been absorbed.
2. Meanwhile, preheat the oven to 375°. Place two cups of tomatoes, garlic, 1tbsp parsley, vinegar, oregano and basil into a food processor and process until smooth.
3. Heat 1 tbsp grapeseed oil in a large frying pan. Add the zucchini and the remaining parsley and cook, stirring frequently, for 3 minutes. Add the scallions and cook briefly, then add the tomato puree mixture. Cook until heated through.
4. Add the cooked barley to the tomato and zucchini mixture and season to taste with salt and pepper. Remove from heat.
5. Lightly brush a baking dish with oil. Place a few teaspoons of cottage cheese onto a cabbage leaf followed by a spoonful of the barley mixture and finish off with a sprinkle of mozzarella cheese. Tuck in sides and roll up and place seam down in baking dish. Repeat with remaining cabbage leaves.
6. Sprinkle the brown sugar over the cabbage rolls and pour remaining tomatoes on top and sprinkle with Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake for another 5-10 minutes or until cheese has melted.

Meat and Potatoes

I am often asked If I ever crave meat or more specifically a nice, juicy steak. The answer to that question is YES! I know I might be looked down upon in the vegetarian community for saying this but I feel that life is too short to deprive yourself from what your body is asking for. My blog is based on the premise that anyone and everyone can cook vegetarian dishes on a daily basis. You don't need to have a vegetarian friend show up for dinner to finally embrace a meal without meat. I think that incorporating more vegetarian dishes into your week not only makes for a healthier lifestyle but a healthier planet. Since I have embraced vegetarian cooking I find myself craving meat less and craving some of my favorite vegetarian recipes more and more often. With that said I will admit that when I can't seem to get steak of my mind I will go ahead and eat that steak (feel bad about it) and carry on with life! I consider myself to be mostly vegetarian since 93% of the food I eat does not include meat.

I titled this post "Meat and Potatoes" because that's exactly what this dish poses as. The patties are actually chickpea patties from my favorite cookbook "Veganomicon" drizzled with an outstanding mushroom gravy which I have provided below and completed with a side of parmesan garlic roasted potatoes. I recommend baking not frying the patties as I have tried both methods and find the baked version to be far better then the fried.

Mushroom Gravy

• 1 cup vegetable broth
• 2 tbsp flour
• 1 shallot, finely diced
• 2 cups cremini mushrooms, thinly sliced
• 1 garlic clove, minced
• 1/2 tsp dried thyme
• 1/4 tsp dried sage
• pinch of freshly ground salt and pepper
• 2 tbsp cooking sherry

1. Mix the flour into the broth until dissolved and set aside.
2. Heat 1 tbsp grapeseed oil in a medium frying pan over medium-high heat.
3. Sauté shallot in frying pan, until translucent. Add the mushrooms and sauté until tender.
4. Add the garlic, thyme, sage, salt and pepper and sauté for another minute.
5. Deglaze the pan with sherry and cook until most of the liquid has evaporated. 
6. Stir in broth and turn down heat to medium and cook until sauce thickens, about 5 minutes.

Roasted Spaghetti Squash with Tofu Tahini Patties & Marinara Sauce

Liquid Gold, a.k.a. a rich, buttery, oaky Chardonnay is my wine of choice. I have found it increasingly hard to find a reasonably priced Chardonnay with that particular flavor. So we have resorted to wine making. Of course when I say we  are wine making, I mean we went to a wine making store, picked out a wine that promised our preferred flavor and reported back for bottling 7 weeks later. It's quite a nice surprise when they call to let you know your wine is ready, especially since you have forgotten about it by this time!

I am by no means a wine connoisseur so when I say that I was very surprised by how good our wine turned out, don't think I have a lot of experience under my belt! If you enjoy wine and are looking for a specific flavor for the fraction of the cost of commercially bottled wine this is a good option. The shop we went to even offered to buy a bottle Mike's favorite red wine and specialize a kit to match the flavoring.

I found this recipe in the new Canadian Living cookbook called "The Vegetarian Collection". I have always found Canadian Living to be a good place to find recipes but I must say I am especially impressed by this cookbook. You don't have to be a vegetarian to enjoy these recipes!

• 1 Spaghetti Squash
• 3 tbsp grapeseed oil
• 1 medium onion, chopped
• 1/2 cup grated carrot
• 2 cloves garlic, minced
• 1/4 tsp ground cumin
• pinch cayenne pepper
• 1 pkg extra-firm tofu, drained
• 3 tbsp tahini
• 1/4 cup chopped Italian parsley
• 1/2 cup bread crumbs
• 2 tbsp lemon juice
• 1/4 tsp fresh ground salt & pepper
• marinara sauce

1. Halve and seed squash. Bake cut side down on a greased baking sheet in 400° oven until flesh is tender when pierced, about 1 hour. 
2. Meanwhile, heat 1 tbsp of grapeseed oil in a skillet and fry onion, carrot, garlic, cumin and cayenne, stirring occasionally, until onion is softened, about 5 mins.
3. In food processor, puree tofu with tahini. Add onion mixture, parsley, bread crumbs, lemon juice, salt and pepper; pulse to combine. Form into 12 1/2 inch thick patties.
4. Heat up marinara sauce over medium-low heat (or make from scratch if you don't have some handy).
5. Heat half of the remaining oil in a large nonstick skillet over medium heat; fry half of the patties, turning once, until golden, about 6 minutes. Repeat with remaining oil and patties.
6. Using a fork, scrape strands into bowl; stir in half each of the salt and pepper. 
7. Serve patties on top of spaghetti squash and marinara sauce. Garnish with Parmesan or Italian parsley if you are vegan.

Cauliflower, Pea and Red Lentil Dahl

Oh Summer where art thou? Must you leave so soon? You leave us with a dreary cloud so full of relentless rain that one can hardly imagine what it was like to have such warmth and cheer that only you can tame.

When the weather changes so does the selection of local produce. I can't say I am one to complain as I find myself looking forward to trying out some of the recipes I have been saving for the change in season. The big bins of colorful squash remind me of the beautiful colors of Autumn leaves. Did I ever tell you that Autumn is my favorite season? I have already expressed how I find peace with rain so you can imagine how I feel about the cozy feeling associated with all things Autumn! There is something about this season that makes you want to wrap yourself up in a scarf and wool jacket and jump into a pile of leaves like we all did growing up! I fondly remember running through groves of Autumn colored trees with my little brother trailing behind; our heads held high as the leaves sailed around us.

Weather aside, what's for dinner? Well since the book I am currently reading is set partially in India (no it's not Eat, Pray, Love...I read that a few weeks ago) and refers to authentic vegetarian curries and dahls I was inspired to cook up a dahl myself. I have included a recipe for the curry powder I whipped up for this dish in an attempt to make this more authentic.

Note: Use the back of a spoon to peel ginger. I learned this nifty trick at a cooking class at the French Mint. Also, be sure to have all your ingredients ready to go before you start cooking!

Curry Powder

• 1 tbsp corriander seeds
• 1 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1/4 tsp whole cloves
• 1/4 tsp mustard seeds
• 1 1/2 tsp cardamon seeds
• 1 1/2 tsp whole black peppercorns
• 1/4 tsp red chili flakes
• 1 1/2 tsp turmeric

1. Toast whole spices in a pan over medium heat for a few minutes or until spices become fragrant. 
2. Pulse toasted seeds in a clean coffee grinder until you have achieved a fine powder.
3. Pour into a small dish and stir in turmeric.

 Dahl

• 1 large onion, diced
• 2 shallots, finely chopped
• 1 serrano pepper, finely minced
• 1 inch piece of ginger, peeled and grated
• 2 cloves garlic, minced
• 1 large potato, diced
• curry powder (use the entire yield from the recipe above)
• 1 1/2 cups red lentils
• 4 cups vegetable broth
• 3 kaffir leaves 
• 1 small cauliflower or half of a medium head, sliced into small florets (about 2 cups)
• 1 cup peas
• 2 tbsp chopped fresh cilantro
• juice of 1 lime
• 1 tsp kosher salt

1. Heat 3 tbsp of peanut oil in a large pot over medium heat. Saute onion and shallots until tender and translucent, about 5 to 7 minutes. Add grated ginger and serrano pepper, and saute for another minute. Add curry powder and garlic and cook for 30 seconds stirring constantly.
2. Stir in potatoes, broth, lentils and kaffir leaves. Cover pot and raise heat to high, boil for 1 minute. Stir, and lower heat to a simmer and cook covered for 10 minutes.
3. Add cauliflower, stirring to coat with lentils. Add more water as needed. Cover and cook for another 15 minutes. Stir in peas and cook for 5 more minutes until cauliflower becomes tender (but not mushy).
4. Remove from heat and stir in cilantro, lime juice and salt to taste.
5. Serve over brown basmati rice or with a side of naan.

Lentil and Bulgur Soup

I recently realized that I was a major contributing factor to the rising heat inside our suite. I thought the look on Mike's face when he came home to find me baking bread and making soup would be one of admiration.....but instead I received a look of puzzlement followed by "Hi hun...uh, why are you making soup when it's 30° outside?" Honestly I don't think I ever stopped to think that maybe I should be testing Martha Stewart's summer recipes instead of the fall ones! Either way, I'm going to go ahead and post this recipe from the March 2010 issue of Martha Stewart Living with a commitment to finding more recipes that require less heat and more chill!

• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 shallot, thinly sliced
• 6 cups water
• 1 cup green lentils, rinsed and picked over
• 1/2 cup bulgur
• 2-3 tbsp red wine vinegar
• fresh ground pepper and sea salt

1. Heat oil in medium saucepan over medium heat. Cook carrot, celery and shallot until tender, about 6 minutes. Add water and lentils and bring to a boil. Reduce heat and simmer partially covered until lentils are tender, about 20 minutes.
2. Stir in bulgur and cook partially covered until bulgur is tender, about 5 minutes.
3. Stir in vinegar, salt and pepper to taste.
4. Serve soup with Parmesan cheese and a drizzle of olive oil.

Quinoa and Buckwheat Burritos

If you don’t currently have plans for this upcoming weekend I have a wonderful outdoor proposition for those of you living in or around Victoria, BC. The Organics Island Festival which is apparently Canada’s largest outdoor green festival is being held at Glendale Farms on July 10 and 11th. I’m very excited about the opportunity to sample organic and fair trade food and beverages from over 40 food and drink vendors. Not to mention the large array of vendors providing locally farmed produce and packaged goods. If nothing else it’s a good reason to get outside on a sunny day!

Speaking of food...here is a variation of the Taco Salad I made not too long ago. Simply warm some tortilla shells and fill with a few spoonfuls of quinoa-buckwheat mixture and your preferred veggies and cheese. Roll up and serve with salsa and sour cream if desired.

Note: Omit the cheese to make this recipe vegan.

Rice noodles with Coconut Curry Sauce and Roasted Cauliflower

Home sweet home! Hope you all enjoyed your Canada Day festivities or at least the day off.... We walked to the inner harbor last night to see the fireworks. One thing I love about living so close to downtown is being able to arrive at the last minute and completely avoid the whole parking frenzy. I think I can count on one hand all the times I have had to park in downtown Victoria since I moved here 5 years ago.

Seattle was a lot of fun. The market was beautiful with all the local produce and fresh cut flowers. I will point out a few very important things that friends and family forgot to mention when filling me in on their own Seattle trips. Hills... lots of them. For two people who are used to walking everywhere in Victoria we were completely uninformed of the mountain we would have to climb to get to our hotel! The high rises appear monstrous from sea level - partly because they are and partly because they are at the top of a mountain (okay, I'm exaggerating a bit)! Secondly, Seattle is not in fact sleepless. By the time we arrived on Sunday everything was closed! I was also surprised at how few restaurants were open late for those people looking for a late meal. Lastly, wine is cheaper then juice and bottled water!

Mike and I ventured out of Belltown for 30 minutes up hill so I could see what Trader Joe's was all about. I believe Mike was being strategic by not telling me just how far it was and refusing to answer to my whiny "are we there yet?" and instead distracting me with delicious homemade ice cream in a freshly made waffle cone. It was all worth it in the end. Trader Joe's is everything that my fellow food bloggers hype it up to be. It sure is nice to own a bottle of "real" balsamic vinegar that doesn't run the same price as a bottle of wine. The concept of a store selling mostly organic products without the hefty additional fees is absolutely genius.

Anyways, I'm glad to be back home cooking again. I was about ready to ask the chef in our last restaurant if I could help chop some vegetables! Here is a very, very easy recipe to whip up when you have nothing in your fridge. I sort of made this recipe up on the fly so you should alter it as you see fit. Also you can use any roasted vegetable you like or not at all.

• 1 head cauliflower, cut into florets
• grapeseed oil
• 1 tsp mustard seeds
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 can coconut milk
• 1 14 oz can tomato sauce
• 1 tsp sugar
• 1 heaping tbsp curry paste (or more until you reach desired taste)
• 3 keffir leaves
• 1/4 cup chopped cilantro
• rice noodles

1. Preheat oven to 400°. Arrange cauliflower florets on a baking dish and drizzle with about 1-2 tbsp olive oil and sprinkle with fresh ground pepper and salt. Roast in oven for about 40 minutes.
2. When cauliflower has baked for about 20 minutes, begin your sauce by heating up a medium sauce pan with 1-2 tbsp grapeseed oil. Stir mustard seeds into the oil and let them cook until they begin to pop. Add the onion and cook until they begin to turn translucent. Stir in the garlic and cook for one more minute. Pour in coconut milk, tomato sauce, sugar, curry paste and keffir leaves. Bring to boil and reduce heat to simmer for about 10 minutes. Add water if sauce becomes too thick. Season with salt and pepper to taste. 
3. Serve over a bed of rice noodles and roasted cauliflower and top with cilantro. You could also squeeze some lemon juice over top to cut down on the acidity of the tomato sauce. 

Raspberry Sorbet

Summer....has finally arrived! Today was not exactly the model summer solstice day as it was a bit gray and not so summer like. However, I am looking forward to the smattering of summer days coming our way in the next few months. I got so excited about the prospect of summer that I took it upon myself to open up all the windows in our suite to air out the winter/spring congestion. I'm afraid by doing so I may have negatively contributed to Mike's hay fever. Sorry honey!

Speaking of summer, have you seen all the beautiful local berries that are beginning to appear at the farmers markets? I’m afraid my list of fruit dishes and desserts to try is becoming a bit ambitious! I find inspiration for cooking everywhere but there is something overwhelming about summer produce. It’s just too hard to pass up!

This particular dessert is very easy and light compared to traditional desserts. You could easily make it with whatever berries or soft fruit you have on hand. Peaches and blackberries come to mind when I think of a nice variation.

Recipe featured in the July 2010 issue of Martha Stewart Living magazine. Recipes yields 4 servings.

• 1/4 cup water
• 1/4 cup sugar
• 3 cups fresh or 300g frozen raspberries

1. Stir together water and 1/4 cup sugar until sugar dissolves.
2. Pulse raspberries in a food processor until coarsley chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, and freeze for at least 30 minutes.

Tortilla Soup

If you haven't made tortilla chips before, do so now! They are easy to make and look really impressive in Mexican soups. Mike liked them so much I had to hide them so he didn't eat them all before the soup was ready!

You don't need to follow a recipe to make this soup, in fact I urge that you don't. I think you need to taste as you go along so you don't end up with a soup that is too spicy or too bland. If you like your soup more brothy add more stock. If you like it thicker add less. You can add bell peppers, corn or black beans just to name a few extra ingredients. You can make this soup vegan by omitting the cheese and sour cream and if you are a carnivore you can add bits of rotisserie chicken.

Tortilla Chips

• 4 tortillas, julienned

Soup

• 1 1/2 tbsp olive oil
• 1 onion, sliced thinly
• 8 cloves garlic, minced
• 1-3 (depending on your spice preference) fresh jalapeno peppers, sliced
• 2-4 cups vegetable broth
• 1 lime juiced (or more to taste)
• 1 28 oz can chopped fire roasted tomatoes
• Salt and pepper, to taste
• 1 avocado, peeled, pitted and sliced
• 1/4 cup chopped fresh cilantro
• 3 tbsp goat cheese
• 2 tbsp sour cream

1. To make tortilla chips; preheat oven to 400°, arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3-5 minutes (or until brown and crispy). Set aside.
2. Heat oil in large pot over medium heat. Add onion and jalapeno and sauté 7 minutes, or until soft, stirring occasionally. Add garlic, and sauté 1 minute more.
3. Stir in tomatoes and vegetable broth and bring to a boil, then reduce heat to medium low. Cover, and simmer 25 minutes. Stir in cilantro and lime and season with salt and pepper.
4. Place sliced avocado into bowls and ladle soup over top.
5. Combine goat cheese and yogurt in small bowl. Swirl goat cheese mixture into each serving and top with crispy tortilla strips.

Eggs, Asparagus and Truffled Hash Browns

When there is nothing but asparagus and eggs in your fridge and a few straggler potatoes in your pantry. When it's Friday night and your exhausted from a week of work. There is a movie you've been waiting all week to see and you finally don't have to get up at the crack of dawn. And, when you are so hungry you're pretty sure your stomach is eating itself...well that might be exaggerating a bit. But what I'm trying to lead up to is the breakfast for dinner phenomenon. It's simply genius. I have to admit that I indulge in breakfast for dinner on a bi-monthly basis. It's quick, easy and so very satisfying!

This doesn't really require a recipe, but for inspiration sake I will roughly outline the instructions to serve two people.

• 1 bunch asparagus, rinsed and trimmed
• 2 large russet potatoes, washed and diced into small cubes
• 1 garlic clove, minced
• 1.5 tsp truffle oil
• extra-virgin olive oil
• freshly ground salt and pepper
• 2-3 eggs

1. Preheat oven to 400°. In a medium size bowl stir together diced potatoes, truffle oil, 1 tsp olive oil, garlic, salt and pepper. Spread on to a baking sheet and bake for 15-20 minutes or until soft.
2. Meanwhile prepare your asparagus by spreading out on another baking dish. Brush with olive oil and sprinkle with salt and pepper. Place in oven below potatoes for the last 10 minutes.
3. Prepare your eggs any way you like. Serve over asparagus sprinkled with shavings of Parmesan or Asiago cheese with a side of hash browns.

Hazlenut and Bulgar Stuffed Onions

I was intrigued by how impressive these stuffed onions looked in the magazine. However; I was not partial to the flavor combination. I found the allspice and cinnamon to be a very odd. I think if I were to make these again I would use a different flavor combination.

Recipe from Homemakers: November 2009 issue

• 6 large sweet onions
• 1/3 cup extra virgin olive oil
• 1/3 cup bulgar
• 3/4 cup hazelnuts
• 1/4 cup raisins
• 3/4 cup Italian parsley
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 1/4 tsp cayenne
• 1/4 tsp fresh ground pepper
• 1 clover garlic, pressed
• 1/4 cup lemon juice

1. Peel onions, leaving root end intact, cut off top 1 cm of each onion. With a slender knife and teaspoon, cut and scoop out all but last two layers of onion. Place onions, root ends down, into oiled baking dish.
2. Chop scooped-out onion. Heat up a 1/4 cup of olive oil in a medium skillet over medium heat. Fry onion with a 1/2 tsp fresh ground sea salt, stirring often until golden brown about 30 minutes.
3. Meanwhile, pour 1/3 cup boiling water over bulgur; cover and let sit for 10 minutes. Transfer to large bowl.
4. Spread hazelnuts on a rimmed baking sheet and roast in 325° oven until lightly toasted, about 10-15 minutes. Place in kitchen towel and rub off as much of the skins as possible. In food processor, pulse until finely chopped. Add hazelnuts, parsley, raisins, bulgar and a pinch of salt.
5. When onion is golden brown, stir in allspice, cinnamon, cayenne, pepper and garlic; fry stiring, for 1 minute. Scrape into bulgar mixture. Add half of the lemon juice and mix well.
6. Stuff onion shells with bulgar mixture. Pour remaining lemon juice and olive oil around onions; cover loosely with foil. Bake in 375° oven until tender, about 90 minutes. Uncover and baste with pan juice. Continue baking for another 15 minutes until tops are lightly browned.

Borscht

Borscht was the first thing that came to mind when I opened my fridge and realized I had nothing but cabbage, beets and a few potatoes. I should also mention the intimidating wind storm that was taking place outside the comfort of my home. To say the least, I was was not in an way motivated to go grocery shopping.

I used to find the idea of beets and cabbage in a soup absolutely horrific. Of course this was before I actually appreciated food and before I even tried it out. I think what makes this soup such a treat is the perfect combination of sweetness from the beets and tartness from the lemons and balsamic vinegar, resulting in a very unique but smooth flavor. This soup is also great for those of you on a budget!

• 2 cups cabbage, shredded (I used green cabbage)
• 2 stalks celery, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 onion, diced
• 1 large or 2 small potatoes, chopped
• 2 tbsp unsalted butter
• 2 bay leaves
• 1 398ml can Roma tomatoes, chopped
• 2 large beets, diced
• 6-8 cups vegetable stock
• 1.5 tbsp lemon juice
• 3 tbsp balsamic vinegar
• 1 tsp dried dill (use 2 tbsp fresh dill if you have it)
• 2 tbsp parsley, chopped
• freshly ground sea salt and pepper

1. Heat butter in a dutch oven over medium heat. Add cabbage, celery, carrots, garlic, onion and potatoes. Stir in 1 tsp fresh ground sea salt and bay leaves. Cook until onion is soft and translucent. 
2. Add tomatoes, beets, 6 cups vegetable stock (or more if you prefer) and bring to a boil. Cover with lid and lower heat to a simmer. Cook for about 25 minutes.
3. Before serving, stir in lemon juice, balsamic vinegar, dill, freshly cracked pepper and sea salt. Serve with a dollop of sour cream.

Note:  You can make this recipe vegan by using olive oil instead of butter and serving without the sour cream.

Sloppy Moes

Who needs ground beef when red lentils yield the same consistency and meaty flavor? It's an added bonus that lentils are packed with so many good nutrients. Another added benefit to cooking with lentils opposed to ground beef is the low cost.

I give this recipe two thumbs way up. I believe I may have even hooked a few people in my lunch room when heating up my lunch the following day. I let them guess for awhile before I finally revealed that I was heating up vegetarian sloppy joes or as I am calling them sloppy moes! Eating healthy does not mean forfeiting your favorite childhood dinners. Before you leave this page, please put this recipe on next weeks dinner menu. You can thank me later!

 

• 1 cup red lentils
• 3 cups water
• 1 medium onion, diced
• 2 sticks celery, diced
• 3 garlic cloves, minced
• 2 carrots, shredded
• 3 tbsp chili powder
• 2 tsp oregano
• 1(8 ounce) can tomato sauce
• 1/4 cup tomato paste
• 1/2 cup assorted cooked beans
• 2 tbsp maple syrup
• 1 tbsp prepared yellow mustard
• 6 slices crusty bread or kaiser rolls sliced in half

1. Bring 3 cups water to boil. Add lentils and reduce heat to medium-low. Cook for 10-15 minutes, stirring occasionally.
2. While lentils are cooking heat up 1 tbsp of olive oil over medium-high heat. Saute onions and celery until softened, about 8 minutes. Add the garlic and carrots and saute for another minute.
3. Stir in cooked lentils, chili powder, oregano and some fresh ground sea salt. Add tomato sauce, tomato paste and beans. Cook for about 10 minutes.
4. Stir in maple syrup and mustard and season with fresh ground pepper.
5. Serve over toasted bread.
   

Thai Curry Tofu Bowl

Mike pulled off this recipe a few weeks ago when I was out getting my hair cut. I was not only impressed by his effort but by how amazing this dish turned out. I have been disappointed by many curries that are mediocre in flavor with boring ingredients - but this one is neither! I think it would be possible to serve this curry over rice but I personally prefer this served as a stew.

Don't cut any corners with this recipe, especially the roasting of the sweet potato and tofu!

Acorn Squash and Black Bean Empanadas

Empanada is a stuffed pastry most commonly made in Spain and Portugal. The Spanish version tends to be larger in size whereas the Portugal version is divided into smaller appetizer size portions.  This particular recipe comes from the Veganomicon cookbook (one of my favorites!).

This time around I used butternut squash instead of acorn as I just so happened to have some ready to use -  peeled and diced in the freezer. I find it easier to store extra squash in a Tupperware container in the freezer, especially when making recipes that yield small portions of squash. It's convenient to know that you always have diced squash on hand. Also, this recipe like many others only requires 1 cup of beans and most cans yield 2 cups. Instead of throwing away the extra beans you can freeze the leftover rinsed beans just as you would the squash. When you are ready to use your frozen beans, simply rinse with hot water until they become soft again.

I highly recommend this recipe both as an appetizer and a main dish (and served chilled for lunch the next day). Serve with guacamole, salsa or sour cream for dipping. I have had great success making these ahead and freezing to bake on another day. They are quite time consuming so make sure you give yourself ample time if  you plan to serve the same day. I think I will probably double this recipe next time so I can have one batch ready in the freezer for a rainy day!

Beet, Bean and Rice Bowl with Tahini-Miso Dressing

A little while back some good friends of ours invited Mike and I over for dinner and served a dish similar to this one. I ended up craving this salad about a week later, so I did the best I could to invent a similar recipe. This salad is great to pack in your lunch the next day, just keep the dressing in a separate container so your veggies and almonds stay crisp. *You will notice I forgot to sprinkle almonds over the salad before taking pictures!

• 4 cups brown rice
• 1 can chickpeas, rinsed and drained
• 2 cups washed and spin dried spinach
• 1 cup shredded beet
• 1 cup shredded carrots
• 1/2 cup almond slivers (toasted if you prefer)

Dressing

• 1/4 cup water
• 1/4 cup oil ( e.g. flax, olive, hemp, sunflower etc.)
• 3 tbsp rice vinegar
• 3 tbsp miso
• 1 tbsp sugar or maple syrup
• 2 tbsp tahini
• 1 clove garlic, minced

1. Prepare rice according to package directions and set aside.
2. Prepare dressing by combining all ingredients in a food processor or medium bowl and process or whisk until smooth.
3. Assemble salads starting with rice and finishing with almonds. Drizzle with generous amount of dressing before serving.

Note: I recently discovered that the recipe I was inspired by is called the "Glory Bowl" from the "Whitewater Cooks" cookbook by Shelley Adams. Shelley is from British Columbia for those of you local followers!

Chimichurri Portobello Steak Sandwhich

If your a vegetarian or vegan craving a steak sandwich or looking for something meaty but trying to cut back on your red meat, this is a really satisfying and flavorful recipe. The lemony garlic chimichurri* sauce pairs very well with asparagus and a chilled glass of pinot blanc!

*Chimichurri is a green sauce that originated in Argentina and is commonly used as a marinade for grilled meat.

Recipe adapted from "Once Upon a Plate"

• 2 large portobello mushrooms
• 2 thick slices crusty bread
• 1 cup Italian parsley, finely chopped
• 3 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground pepper
• 1/8 teaspoon chili pepper flakes (increase if you like more heat)
• 1 tsp dried oregano
• 2 tbsp shallots or red onion, minced
• 1/4 cup olive oil
• 3 tbsp sherry wine vinegar, or red wine vinegar
• 2 tbsp water
• 1/4 cup lemon juice

1. Preheat oven to 400°.
2. To make the chimichurri sauce combine all ingredients from parsley through to lemon juice into a food processor and pulse until well chopped, but not pureed. Add more water if you feel your sauce is too thick.
3. Wash and dry portobello mushrooms and place gill side up in a a baking dish. Pour 3/4 of the chimichurri sauce over top of portobellos and cover with tin foil. Bake for 20 minutes.
4. Meanwhile, prepare you bread by brushing with olive oil and rubbing with a fresh garlic clove. Lightly sprinkle with salt and pepper. Place on baking sheet.
5. Remove tin foil and raise temperature on oven to broil. Move mushrooms to lower rack and place bread on top rack. Toast your bread until browned then flip bread and toast on other side. You may choose to brown your mushrooms under the broiler once you have removed the bread.
6. Slice portobellos and serve on bread with the remaining chimichurri sauce spooned over top.

Citrus Rice Noodle Salad

This salad is so fresh and flavorful. I can't wait to make this again using a different combination of veggies, nuts and fruit. I served this salad with sandwiches when I was feeling to lazy to cook!

Salad

• 1/2 cup rice noodles, soaked and drained (bean thread noodles are best)
• 1/2 semi-ripe mango, peeled and chopped into small pieces
• 1 carrot, shredded
• 1/4 cup scallions, both green and white parts thinly sliced
• 1 cup black beans, cooked and drained
• 2 roma tomatoes, chopped into small pieces
• 1 cup pea shoots
• 1 cup cucumber, diced
• 1/2 cup cashews, toasted
• 1 small organge, peeled and diced

Dressing

• 4 tbsp freshly squeezed lemon juice
• 1/4 cup fresh cilantro, finely chopped
• 1 fresh hot pepper, minced (optional)
• 1 tsp freshly grated orange zest (organic is preferable)
• 1 tbsp freshly squeezed orange juice (use same orange you zested)
• fresh ground salt and pepper

1. Combine all ingredients for dressing and let sit 15-20 minutes allowing the flavors to infuse.
2. Combine salad ingredients into a medium size bowl. 
3. Pour dressing over salad . Toss and serve!

Parsnip Stuffed Peppers

I invented this recipe when trying to think up a unique way to stuff peppers. I really like the flavor of parsnips but don't particularly like to eat them by themselves. The pairing of parsnip with the sweet flavor of the peppers, coriander and curry make for a delicious dish. You can make this recipe vegan by omitting the cheese.

• 2 large parsnips or 4 small parsnips, steamed and mashed
• 4 bell peppers, assorted colors
  
• 1 onion, diced
• 2 garlic cloves, minced
  
• 1 tsp coriander
• 1 tsp curry powder
  
• 2 cups spinach, roughly chopped 
• salt and pepper to taste
• 1/2 cup Monterary Jack or Mozzarella cheese (optional)

1. Preheat oven to 400°.
2. Cut the top off of each pepper and remove seeds. Set the peppers along with the pepper tops into a baking dish with about 1/4 cup water.
3. Heat 1 tbsp of olive oil in a medium saucepan and add onions. Cook for about 6 minutes, add garlic, coriander, curry powder, spinach and cook for another 2 minutes stirring constantly. Stir in mashed parsnip, salt and pepper. Remove from heat.
4. Fill peppers with parsnip mixture and sprinkle with cheese if using. 
5. Bake covered with tin foil for 25 minutes. Uncover and bake another 5-10 minutes until bell peppers begin to blister and cheese is golden brown.

Note: You could substitute the spinach for a 1/2 cup frozen peas and/or corn and stir in a 1/4 cup chopped cilantro.

Corn and Black Bean Quinoa Salad

This week the healthy workplace branch is featuring quinoa as a super food. What makes quinoa a super food? Well what other grain is so high in protein, iron and dietary fiber? Above all of those it's also gluten-free, making it very easy to digest.

I know that some of you are thinking about the slightly bitter after taste or cardboard like consistency that quinoa is known for, but these statements force me to think about all the other bland tasting grains like rice, millet and bulgar just to name a few. I think this is a really poor reason not to be eating quinoa as I fall upon a huge array of very tasty quinoa recipes on a daily basis. Here's just one that I urge all quinoa critics to at the very least try.

I think I like the beautiful texture and colors of this salad just as much as the smoky chipotle chili flavor. If you don't have chipotle sauce you can always use chipotle chili powder.