Vegetable Stock

I feel as if this week just slipped by without my even noticing. I regret to admit that I did not get around to much cooking this week. I did however get my fill of chocolate cake and fruit flan thanks to Mike and the girls at work! I am now one year older and probably one pound heavier! On top of all the birthday fun this week I also took one giant step into adulthood and traded in my peppy sports car for a more practical Subaru Outback. Funny how life changes when you least expect it. One day your thinking "I wouldn't be caught dead driving a station wagon" and the next your jumping at the chance to get rid of your 2 door coupe!

I have learned so many new and enlightening skills over the past few weeks that I feel the need to improve quite a few of my recipes. With that said, you may notice some of my recipes disappearing. I will be working on re-posting these with new and improved techniques and ingredients.

First on my cooking improvement list is to stop following recipes step by step and begin to taste for balance and use my own intuition to tell me what I need to add next. I am going to start at the beginning and learn the fundamentals and commit to applying these to every dish I make from here on out! Well, at least I'm going to try.

I woke up this morning eager to find inspiration for today's dinner. This involved a trip to the produce market which is not unusual for a Sunday morning. This time around I decided to leave my shopping list behind. In order to find balance in my cooking I need to start off with only the freshest ingredients, buying what looks appealing instead of what is on my shopping list. Today I shopped based on what was in season and fresh!

Today I am making vegetable stock. Partly because its Sunday and I have the time to do so and partly because I recently learned the importance of using real stock in my fundamentals cooking class at the French Mint. This is one of the improved ingredients you will notice in my recipes from now on.

You really don't need a recipe to make vegetable stock. However, I have roughly outline one you can use as a base. 

• 2 tbsp unsalted butter
• 1 onion chopped
• 1 cup leek greens, roughly chopped
• 2 carrots, peeled and diced
• 2-3 stalks celery with leaves, diced
• 1 cup squash, cubed
• 1 potato, diced
• 1 tomato, diced
• 1/4 cup green lentils, rinsed
• 1/4 tsp dried thyme or 6 branche
• 2 bay leaves
• 2 handfuls lovage leaves, roughly chopped
• 8 branches parsley, roughly chopped
• 4 cloves garlic, peeled and smashed
• 1 tbsp nutritional yeast
• 8 cups cold water

1. Heat butter in a large pot, add vegetables, herbs, garlic and nutritional yeast, 1/2 cup  water, and cook for 15 minutes over medium heat. Pour in 8 cups of water, bring to a boil; then simmer partially covered for 40 minutes.
2. Pour stock through a sieve and press out as much liquid as possible. Add salt to taste. Use immediately or store in refrigerator for 3 days or freeze for up to 3 months.

Note:  Keep odds and ends of vegetables in your freezer until you are ready to make stock. For example I made leek soup last week so I kept the ends of my leeks for stock.

Yellow Split Pea Dhal

As an aspiring home cook I am yet to learn the secret to a really good curry. I can admit without shame that all my curries not only taste the same (inspite of using different spices) but tend to lean to the bland side of the flavor scale. I am beginning to learn the importance of knowing the fundamentals of cooking and how the in-between steps are what makes for a truly mouth watering, full flavor meal.

Unlike many hobbies or tasks we perform on a daily basis cooking is one of the few that enables you to actively appreciate every step of the way. You have the opportunity to engage in all the human senses: sight, hearing, taste, smell and touch. Next time you are cooking try to engage each one of these senses and you will begin to notice all the beautiful colors and wonderful aromas. Most importantly you will learn to cook by taste and not by measurement. I believe this is where I fall short. A good home cook does not need to follow a recipe but instead uses it as inspiration, while allowing the senses to tell you what you need to do next.

I am constantly fascinated by some of the cooking tips and techniques I learn from cook books and more recently from my fundamental cooking classes at the French Mint - which I highly recommend. I have never given my spice shelf much thought other than to take note of which ones are running low. So here is a tip that might inspire all of you to label and replace old spices in hopes of a simple improvement in the flavor of your cooking. Always store your spices in airtight containers in a cool, dry, dark place. Also, you will want to label your spice containers with the date they were opened or filled with fresh spices, as the recommended lifespan is 6 months for ground or flaked spices and 12 months for whole spices.

As most of you know, curry powder is a blend of many different spices and can be made easily at home. In fact you can be assured that your home made blend of curry powder will have more flavor then the store bought variety as you will know your spices are not only fresh but quality. I have outlined a recipe for curry powder that you can use as a base in developing your own preferred curry blend.

Final tips in closing; let your taste buds help you to develop your curry (always keep a taste spoon near by). Be patient and let the flavors mingle; curry is always most flavorful on the second day. And last but not least, take the time to enjoy the delicious aroma wafting through your kitchen.

Curry Powder

• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon whole cloves
• 1/2 teaspoon mustard seeds
• 1 tablespoon cardamom seeds
• 1 tablespoon whole black peppercorns
• 2 dried red chiles, broken in pieces, seeds discarded
• 1 tablespoon turmeric

1. Toast the whole spices and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent burning. Toast for a couple of minutes until the spices smell fragrant. 
2. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month. (Yield: about 1/2 cup) 

Yellow Split Pea Dhal

Note: I soaked my split peas for 8 hours prior to cooking.

Pecan Logs

Your not living if your not indulging in the odd treat now and then! Of course it helps to have friends to share these treats with, as we all know how easy it can be to overindulge.

If you like pecans you will surely love these cookies. I am a little mystified as to how Martha managed to get all the pecans to form such a nice crust as most of mine just fell off. And yes, I did press them in! My only thought is that maybe my pecans were too coarse. 

Roasted Portobello and Caramelized Onion Pizza with Arugula Pesto

TGIF! I'm feeling a little giddy, not just because I'm on my second glass of wine but because Friday is my all time favorite day of the week! There is the wonderful feeling of freedom and the potential for two full days of me time. The possibilities are endless apart from those necessary commitments such as laundry and grocery shopping. At least I enjoy the latter!

This weekend I start my first of five fundamental cooking classes. I will be learning proper knife skills which I'm sure will greatly improve my amateur cooking skills and at the very least teach me how to sharpen my knives!

So enough about me. Whats for dinner? I am sure I have mentioned at least once before, I am a bit of a traditionalists when it comes to Friday. I tend to opt for easy finger food such as pizza and burgers. This time around pizza was on the menu and local arugula was in my fridge from my last market trip.

I have been waiting for the perfect moment to bust out an arugula pesto recipe. For those of you that have never tried arugula before it has a very fresh peppery taste to it. I quite like it, but I bet there are quite a few people that would much prefer traditional basil or sun dried tomato pesto (either would work for this recipe). We had an unfortunate mishap with the pizza dough so the crust you see pictured is just a store bought shell. This recipe yields two pizzas.

Arugula Pesto

• 1/2 cup sunflower seeds, toasted
• 4 cups arugula, heavy stems removed
• 6 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced 

Pizza 

• Dough for two medium pizzas (I use my bread machine to make dough)
• Extra-virgin olive oil
• 2 cloves garlic, minced
• 1 large sweet onion, sliced
• 3-4 vine ripened tomatoes, quartered
• 4 large or 6 medium sized portobello mushrooms
• 1 tsp fresh squeezed lemon juice
• 4 cups cheese (I used Mozzarella and Asiago)

1. To make pesto throw all ingredients into a food processor and process until smooth. Season with freshly ground sea salt and pepper.
2. Preheat oven to 400°. 
3. In a medium frying pan heat up 1.5 tbsp olive oil over medium heat. When oil is nice and hot add onions (should sizzle). Stir so all onions are coated with oil. Cover with lid and lower heat slightly. Cook until onions become very soft and turn caramel color, about 20-30 minutes. 
4. While onions are cooking, spread tomatoes out on a baking dish. Drizzle with olive oil and sprinkle with minced garlic and freshly ground sea salt and pepper. Bake for 20-30 minutes or until wrinkly and soft. The aroma will be amazing!
5. In a large frying pan heat up 1 tbsp olive oil over medium-high heat (8 on my dial) add portobello mushrooms and allow them to fry until their juices are released. Squeeze 1 tsp of fresh lemon juice over mushrooms and stir with a pinch of freshly ground sea salt and pepper.
6. Raise oven temperature to 500°.
7. Roll pizza dough into two medium size crusts. Smear both with generous amount of pesto and top with tomatoes, onions and mushrooms. Sprinkle cheese.
8. Bake for 15 minutes or until crust begins to brown.

Note: If using a pizza stone you will need to allow the oven to cool before placing stone in oven and heating up to 500°. If you add a cold pizza stone to a hot oven you risk cracking or shattering your stone. Also this method will allow the stone to distribute heat evenly.

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.

Kale Chips

These are so cool! They are crunchy, tasty and so addicting. I don't think I'm alone when it comes to craving salty potato chips. Now there is a guilt free way to enjoy chips and sneak in some really awesome nutrients thanks to Kale's super food complex! Watch the video twice and you will be making these in your sleep.

Laurene, many thanks for introducing these to me!

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.

Eggplant Balls with Coconut Curry Sauce

I just spent the last 10 minutes running around the backyard picking up the contents from our recycling bins... no thanks to the current "windy" weather outside. How nice it is to come inside and curl up with a nice cup of tea and jot down my latest kitchen adventure!

Eggplant, oh how I love to cook with eggplant! I must recommend that you try these eggplant balls with the coconut curry sauce from my vegan dosas recipe. I did, and they were great!

My suspicion is that these would also make really great appetizers as suggested by Trudy (Veggie Num Nums). Until next time!

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.
   

Greek Salad Cucumber Bites

Looking for an easy and impressive appetizer? This is it! You can even make them ahead of time as there is no cooking involved with this recipe. Simply prepare and serve.

I like cucumbers because you can easily find local varieties at most grocery stores. This time around I found long English cucumbers grown in my hometown - Port Alberni, BC.

This recipe is from the January 2009 issue of Canadian Living.

• 2 English cucumbers
• 1/2 cup each finely diced sweet red and green pepper
• 1/3 cup crumbled feta cheese
• 1/4 cup finely diced red onion
• 1/4 cup finely diced black olives
• 1 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp Dijon mustard
• 1/4 tsp dried oregano
• pinch each salt and pepper

1. Using a vegetable peeler, peel off strips of cucumber skin lengthwise. Cut cucumbers crosswise into 3/4-inch slices. Use a melon baller or teaspoon to scoop out about 1 tsp (5 mL) pulp from centre of each slice, leaving base intact. 
2. Combine and stir together all remaining ingredients in a medium bowl.
3. Scoop a heaping tablespoon into each cucumber slice.

Raspberry and White Chocolate Cheesecake

I must confess that I really look forward to celebrating birthday's other than my own. It gives me a really good excuse to work on my dessert skills and to try out new recipes. It's flattering to be asked to make a birthday cake because I know there are many beautiful skilled bakery's in this city and many different ways that a rookie like me can slip up on the special someones birthday cake. There is a moment when excepting the offer that I temporarily reflect on the extreme pressure of presenting a cake to a room full of people, not knowing whether or not it turned out okay. Once I get over that I simply feel excitement, because the thrill of having a cake turn out and exceeding your own expectations is always worth it in the end!

The trick to a perfect birthday cake is not so much in the skill but in pin pointing the right cake for your recipient. Everyone has a favorite dessert but this can be tricky because it's likely they have tried that particular dessert many times and are partial to it's perfection. I like to step back from that as I don't want to disappoint by trying to perfect something that I have simply never done before. Instead, I go with my gut and stay true to favorite flavors such as chocolate, vanilla, berries, coconut, hazelnut, lemon etc. Sometimes I simply don't know and base my decision on memory and with the help of those closest to them.

This was the first recipe I recovered when searching for the perfect cake for Rachel's Birthday and it turned out to be a really great recipe too! I had been asked in advance to make this cake but didn't actually get the message until the day of. I have to admit that I was in a bit of a panic and was a bit limited in what I could throw together in such a short time frame.

There is a trick to making cheesecake and that is the method in which you cool the cake down. If you simply remove the cake from the oven and leave it to cool the cake will go into shock and begin to crack. To avoid this you need to bake the cake at a higher temp for a set time then reduce to a much lower temp and cook for a longer period of time. Sometimes you can even turn off the oven and leave the cake in for an hour letting it slowly cool down before removing and setting on a cooling rack for yet another hour or two before refrigerating for a minimum of four hours. Always look for cheesecake recipes that outline this cooking method.

My favorite part of this cake is the raspberry coulis. If you take on the task of making this cake, keep in mind that straining the juices from the raspberries is very tedious but every bit worth it in the end. Make sure to serve the cheesecake with the coulis drizzled over top!

Note: You can alter this recipe by using different fruits such as peaches, strawberries, blackberries or blueberries.

Taco Salad

I haven't bothered trying to make taco salad since I became a vegetarian. I just figured there was no way to substitute the ground beef without altering the satisfactory taste and texture. By luck I recently found this great recipe from Chez Cayenne that cooks up a really great substitute for beef outlined below. You can also use this mixture in burritos and tacos which I have also cooked up with mouth watering success!

• 1/2 cup quinoa
• 1/4 cup buckwheat
• 1 1/2 cups water
• 1 batch of taco seasoning (recipe also found on Chez Cayenne)
• 1 cup black beans
• 1/2 cup water

Salad Ingredients

• shredded lettuce
• tomato, diced
• avocado, diced (optional)
• green onions, diced
• tortilla chips, crushed
• shredded cheddar cheese
• sour cream

1. In a medium saucepan combine quinoa, buckwheat and 1 1/2 cups water. Bring to a low boil, reduce heat to a simmer, cover with lid and cook for 15 minutes.
2. Once water is absorbed, uncover and stir in black beans, taco seasoning and 1/2 cup water. Cook over medium heat for 3-4 minutes.
3. Prepare salads by layering lettuce, diced vegetables, quinoa mixture, crushed tortilla chips and finish with cheese and sour cream.

Note:  You can alter this salad by using different veggies such as corn, peppers, olives, shredded carrot or jicama or by using different beans or types of lettuce. This salad would also be great with salsa or guacamole.

Smoked Gouda and Pea Shoot Sandwich

There is something so comforting about a grilled cheese sandwich, I mean whats not to like about melted cheese on toasted bread! It's hardly necessary to draft up a recipe for a sandwich but always nice to have ideas... so here is another one of mine!

• 2 slices cranberry multi-grain bread
• smoked Gouda
• pea shoots
• avocado
• ranch dressing

1. Preheat frying pan to medium-high heat.
   
2. Spread dressing on both slices of bread. Stack cheese on one slice of bread followed by avocado cover with second slice of bread.
3. Place sandwich in frying pan and cook until golden brown on each side (cheese should also be melted).
4. Stuff with pea shoots, cut in half and enjoy!

Spinach and Tempeh Lasagna

I really liked the texture of this lasagna and the unique flavor of the Swiss cheese and fresh basil. I wouldn't recommend trying to make this recipe without a food processor or blender as you would probably loose the great texture. So far this is my favorite vegetarian lasagna recipe, which I will for sure be making again.

Recipe was adapted from Vegetarian Times - January 2008 issue.

• 1 medium onion, quartered
• 1 cup fresh basil leaves
• 1 tbsp dried oregano
• 3 cloves garlic, peeled (reserve 1 tsp)
• 1 8-oz. pkg. tempeh, cut into chunks
• 1 28-oz. can chopped fire-roasted tomatoes
• salt and pepper (freshly ground)
• 2 10-oz. pkgs. frozen spinach, thawed and drained 
• 8 whole wheat lasagna noodles
• 1 16-oz. jar roasted red peppers, rinsed and drained
• 1 16-oz. container low-fat ricotta cheese, divided
• 1 cup grated Swiss cheese, divided

1. Bring large pot of water to a boil. Salt and add lasagna noodles. Cook according to package directions. Strain and set aside.
2. Preheat oven to 375°.
3. Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times, or until onion and garlic are chopped. Add tempeh, and pulse until tempeh is ground. Add tomatoes, salt and pepper; pulse until chunky sauce forms.
4. Mince the remaining clove of garlic and combine with spinach.
5. Grease a 9x13" baking dish. Spread 1 cup tomato sauce over bottom, and cover with 4 lasagna noodles. Spread 1/2 spinach mixture over top. Layer 1/2 of the roasted red peppers over spinach, and top with 1 cup ricotta and 1/3 cup Swiss Cheese. Finish with 1 cup tomato sauce. Repeat, layering the remaining 4 noodles, spinach, peppers, ricotta, 1/3 cup Swiss cheese, and remaining tomato sauce. Top with last 1/3 cup Swiss cheese.
6. Cover with tin foil and bake at 375° for 20 minutes. Remove tin foil, increase heat to 400° and bake uncovered for another 20 minutes.

Zucchini and Corn Quinoa Taco Salad

I served this salad in a rush as we had to be somewhere in a timely manner and it turned we came up with a great way to eat this dish. We whipped up the salad and served it as more of a spread for tortilla chips and couldn't believe how much we enjoyed it. We quickly decided this would be great served as an appetizer at a dinner party or as a nutritious snack on movie night! Kinda like serving a bean dip or salsa with tortilla chips.

I didn't have cotija cheese so I used feta instead. The taco seasoning for this recipe is fantastic, I highly recommend using it when cooking other recipes that call for taco seasoning. I used whatever chili powder I had around the house and not the toasted, ground chilies as recommended.... I would assume it would be that much better if I did!

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!

Asparagus and Asagio Canapés

These make great appetizers that you can serve hot or cold. In my case I served them cold for a St. Patrick's day potluck. These turned out great and I will definitely be making them again!

• 3 sheets phyllo pastry
• 1/4 cup extra-virgin olive oil
• 1/4 cup Asagio cheese, finely grated
• 12 asparagus spears, trimmed
• freshly ground salt & pepper

1. Preheat oven to 425°.
2. Bring a large pot of water to boil. Meanwhile prepare a large bowl of ice water and set it aside.
3. Blanch asparagus in boiling water for 30 seconds. Immediately strain and place asparagus into ice water.
4. Brush one sheet of phyllo pastry with olive oil and top with second sheet of phyllo pastry; repeat until all three sheets are sandwiched together. Turn over and brush outside with olive oil and sprinkle with 3 tbsp Asagio cheese. 
5. Cut pastry into 3 x 4 so you have 12 sections. Place an asparagus spear at the beginning of one square and roll till end and place seam down on baking sheet. Repeat until all 12 canapés are ready to bake. 
6. Sprinkle canapés with remaining cheese and season with salt and pepper.
7. Bake for 10-12 minutes or until golden brown.

Vegetarian Chilli

I adapted this recipe two years ago by omitting the ground beef and substituting with another can of beans. I have made many different chilies but this one hits the spot every time! A very easy recipe to double with increasingly better flavor the following day - so definitely reheat for lunch and always serve with crusty bread or tortilla chips!

• 1 onion, diced
• 1 sweet red pepper, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 (28 oz) can diced tomatoes
• 1 (19 oz) can black beans, drained and rinsed
• 1 (19 oz) can kidney beans, drained and rinsed
• 1/2 cup frozen corn kernels
• 2 tbsp tomato paste
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh squeezed lime juice
• 1/2 cup shredded Cheddar cheese

1. In a Dutch oven, saute onion, peppers, carrots, celery. garlic and spices over medium-high heat until onions turn translucent. 
2. Stir in tomatoes; bring to boil. Reduce heat and simmer for 20 minutes.
3. Stir in beans, corn and tomato paste; simmer until bubbling, about 5 minutes.
4. Sir in coriander and lime juice.
5. Sprinkle with cheese and top with sour cream.

Note: You can add hot sauce or red pepper flakes if you want to add heat to your chili.