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Posts from the ‘Vegetarian’ Category

Jan 28

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Easy Ricotta Gnocchi

GnocchiI have recently discovered, thanks to 8ateateight.com, a melt-in-your-mouth, simple-to-prepare Italian ricotta gnocchi recipe that produces gnocchi much lighter than their potato cousins. You can make them up in 10 minutes, freeze them, then cook them to order. Make sure you have a good quality ricotta cheese, like the one photographed below, which can be purchased at Les Amis du Fromage. I served them with tomato sauce (recipe following) or you can sauté them in butter and sage, or toss them with pesto, or meat sauce, or… Read more

Jan 18

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Minestrone Soup Two Ways

Do you love a bowl of hot soup on a winter day? Do you get a kick out of creating something delicious while using some of the odds and ends that may be lingering in the fridge? Do you like to get more than one meal out of all your effort? Here’s a very flexible recipe that is warming, nourishing and satisfying all in one bowl…and it is followed by a way to use it as a base for another meal. Feel free to use other vegetables, herbs, beans or pasta in your creation. Read more

Nov 6

Curried Chickpea Soup with Tomatoes, Ginger and Cilantro

This soup is from the Rebar Modern Food Cookbook, a book full of imaginative vegetarian recipes. Rebar restaurant, which first opened in 1988 and still going strong, was a frontrunner in the concept of healthy food and environmental conscience. The cozy and casual restaurant was a favourite haunt of mine when we lived in Victoria and I worked in Bastion Square where the small and always crowded establishment is located. This book is full of nourishing and tasty recipes and whenever I cook from it, I remember many meals shared at Rebar with friends. Read more

Oct 31

Recipes from Readers

I have been thrilled with the response from family and friends about this new project of mine. People who I have met over the years in different places are tuning in, just as I hoped they would. This is exactly what I meant in my Discussions post about connecting and nourishing friends, family, and community through food. Yesterday I received this first recipe from a reader – I urge others to do the same and I’ll do my best to post recipes as soon as possible under the brand new heading in the Menu bar called Recipes from Readers. With family seasonal celebrations ahead, how about sending me favourite recipes that are traditional at your family table? Read more

Oct 23

Potato Cakes

2 lbs. russet potatoes
1 bunch green onions, chopped
2 T. parsley, chopped
salt and pepper
1/4 c. vegetable oil

Place whole unpeeled potatoes in a large pot and cover with cold water. Bring to a boil, then turn down heat and simmer about 15 minutes, until potatoes are partially cooked. Drain, cool for about 20 minutes and peel. Grate potatoes and mix with green onions and parsley and season with salt and pepper. Shape into a log 4 ” in diameter, wrap in plastic wrap and refrigerate at least 4 hours or overnight.

To serve, cut into 1/2″ slices. Heat 2 T. oil in a large frying pan on medium high heat, and fry pancakes, three at a time, until well browned on both sides and cooked through, 4-5 minutes per side. Makes 6 cakes.

Oct 22

Roasted Butternut Squash and Fennel Soup

This soup has a rich and comforting flavour and it says ‘Fall’ to me. Read more

Oct 12

Roasted Root Vegetables with Marcona Almonds

This recipe is adapted from Leite’s Culinaria. I used fewer types of vegetables, but stuck with the addition of sage-garlic butter, sherry vinegar and marcona almonds which combine to make this a unique dish. Read more

Oct 12

Our Traditional Potato Casserole

This has been part of our family’s Thanksgiving and Christmas dinner menu for many years. It can be assembled 1-2 days ahead, covered and refrigerated, then baked before serving. Or, it can be completely baked, refrigerated and then microwaved to heat. Just leave the onion ring topping till the end so they stay crisp. If I am feeling energetic, or I am contributing food to the Thanksgiving or Christmas dinner at someone else’s house, I have made my own deep-fried onion rings. But the tinned variety is so easy and quite good.

2. c. mashed potatoes
1-8 oz. package cream cheese, softened
1 small onion, finely chopped
2 eggs
2 T. flour
salt and pepper
1 can deep-fried onion rings
9″ square dish

Cook and mash potatoes. Beat in the cream cheese, onion, eggs, flour and salt and pepper. Turn into buttered baking dish and top with onion rings. Bake until hot, about 25 minutes at 350ºF. Makes 8-10 small servings and can easily be doubled for a crowd.

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