Author: Anne Marie

Vegan Lentil Burgers with the Works by Chef Michael Smith

Serves: 10 burgers

Source: Chef Michael

Ingredients

  • 2 tablespoons (30 mL) of vegetable oil
  • 1 onion, chopped
  • ½ pound (227 g) of mushrooms, freshly sliced
  • 4 cloves of garlic, freshly chopped
  • 2 cups (500 mL) of cooked lentils
  • 1 cup (250 mL) of bread crumbs
  • ½ cup (125 mL) of peanut or almond butter
  • 2 tablespoons (30 mL) of miso paste
  • 2 tablespoons (30 mL) of soy sauce
  • 2 tablespoons (30 mL) of dried thyme
  • ¼ cup (60 mL) of chia seeds
  • 2 cups (500 mL) of sweet potato, grated
    Directions
  1. Splash the oil into your skillet over medium-high heat. Toss in the onion, mushrooms, and garlic and sauté until they become brown and flavourful, about 10 minutes.
  2. Transfer the mixture to your food processor. Add all the remaining ingredients except the grated sweet potato.
  3. Puree the mixture until everything is smoothly combined. Transfer the mixture to a mixing bowl and stir in the sweet potato by hand so it does not break down in the machine. Rest the mixture for ten minutes, giving the chia seeds time to work their magic.
  4. Using your hands, shape the mixture into evenly formed patties. They may be cooked immediately, refrigerated for several days, or frozen for a month.
  5. When it is time to cook you have lots of options for these burgers. You may fry them in a lightly oiled sauté pan on your stovetop, sear them on your griddle, grill, or BBQ, or even bake in your oven at 400°F (200°C) for 15 to 20 minutes.
  6. Whatever method you choose, keep in mind that these burgers brown relatively quickly so medium-high heat will allow the centers to keep up while the exteriors cook.

Heritage Bread

Serves: 1 Loaf

Source: Back to Basics by Michael Smith

Ingredients:

  • 3 cups white flour
  • 1 cup heritage Red Fife flour or any whole wheat ½ cup multigrain mix or any oatmeal
  • 2 teaspoons salt
  • ½ heaping teaspoon yeast 2
  • ¼ cups warm water

Instructions:

  1. Whisk together the flours, multigrain mix, salt and yeast, evenly distributing the finer powders amongst the coarse ones. Add the warm water. Vigorously stir together the dough with the handle end of a wooden spoon, as the dough forms and until all the bottom flour is gathered up and a full dough forms. Cover and rest the dough for 12 hours.
  2. Knock down the dough, sprinkle with a light dusting of any flour and form into a loose ball. Transfer it to a lightly oiled loaf pan or rest it on a baking mat as it rises again and the dough doubles in size, 1 to 2 hours.
  3. Preheat your oven to 400ºF and turn on your convection fan if you have one.
  4. Bake the bread until deep golden brown and crusty, 40 minutes or so. Cool, slice and share
  5.  Variation: Place an oven proof pot in the oven and preheat it for 20 minutes. Turn the risen dough into the hot pot and cover with lid. Bake as usual for golden crackle crust all around.

Super Summer Whole Grain Salad

Serves: 4

Source: Canadian Living, June 2013

Ingredients:

    • 1 cup (250 mL) precooked five-grain blend, (such as President’s Choice)
    • 1 carrot, diced
    • 1 sweet yellow pepper, diced
    • 1 small zucchini, diced
    • 3 radishes, halved and thinly sliced
    • 3/4 cup (175 mL) cooked peas
    • 4 cups (1 L) lightly packed baby arugula leaves
    • 1/3 cup (75 mL) pumpkin seeds, toasted

    Chive-Citrus Vinaigrette:

    • 3 tbsp (45 mL) orange juice
    • 2 tbsp (30 mL) olive oil
    • 1 tbsp (15 mL) white wine vinegar
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) pepper
    • 1/4 cup (60 mL) chopped fresh chives

Instructions:

  1. In saucepan, bring 4 cups water to boil; stir in grain blend. Cook, uncovered, over medium-high heat until tender, 10 to 12 minutes. Drain and transfer to large bowl; let cool.
  2. Add carrot, yellow pepper, zucchini, radishes, peas and arugula to grains.
  3.  Chive-Citrus Vinaigrette: Meanwhile, in small bowl, whisk together orange juice, oil, vinegar, salt and pepper; stir in chives. Toss with salad. Sprinkle with pumpkin seeds.Additional information :
    Change It Up

    Super Summer Gluten-Free Whole Grain Salad
    Replace five-grain blend with 3/4 cup quinoa or brown rice; cook according to package directions.

Blueberry Peach Cobbler

Serves: 9 x 13 Dish

Source: Parks Blueberries

Ingredients:

Fruit Base

  • 9 medium peaches, sliced
  • 2 cups of blueberries
  • 1/4 cup of white sugar
  • 1/4 cup pf brown sugar
  • 1/4 cup of flour
  • 1/4 teaspoon of cinnamon
  • 2 tablespoons of lemon juice

Cobbler Top

  • 1 1/2 cups of flour
  • 1/2 cup of cornmeal
  • 1/2 cup sugar
  • 2 teaspoons of baking powder
  • 1/2 teaspoon salt
  • 1/2 cup of butter
  • 1 cup of buttermilk
  • 1 teaspoon of vanilla
  • 1 1/2 cup of blueberries

Instructions:

  1. Preheat oven to 350°. Combine peaches and blueberries with white sugar, brown sugar, flour, cinnamon and lemon juice. Transfer to a greased 9 x 13 baking dish.
  2. For cobbler top, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture resembles a course meal. Stir in buttermilk and vanilla until mixture is just combined. Fold in blueberries.
  3. Drop spoonfuls over blueberry and peach mixture.
  4. Bake for 50 to 50 minutes or until golden and bubbling.

Mustard Corn Relish

Serves: 2 – 3 Pints (Recipe can be doubled)

Source: Lesa Marsh

Ingredients:

  • 3 cups corn
  • 1 cup onion
  • 1 cup celery
  • ½ cup chopped green pepper
  • ¼ cup chopped sweet red pepper
  • 2 tsps salt
  • 2 tablespoons flour
  • 1 tablespoon mustard
  • ½ tsp turmeric
  • 2 cups white vinegar
  • 1 cup granulated sugar
  • 1 tsp celery seed

Instructions:

  1. Combine all ingredients: simmer uncovered about 30 minutes until thickened.
  2.  Pack into hot sterilized jars and seal.

Coconut Tart with Chocolate Smear

Serves: 6 to 8

Source: The Food Matters Cookbook, by Mark Bittman

Ingredients:

  • …2 cups shredded, unsweetened coconut (I used sweetened – all I had in the house
  • 1/2 cup sugar (if using sweetened coconut add only 1/4 cup sugar)
  • 2 eggs – separated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon  salt
  • 6 ounces bittersweet chocolate or dark chocolate, roughly chopped
  • 1 cup coconut milk (light is OK too)

Instructions:

  1. Preheat the oven to 350 degrees. In a medium sized bowl, mix, together the coconut, sugar, egg whites, vanilla and salt.  Press the mixture into the bottom and up the sides of a 9 inch tart pan.
  2. Bake until the coconut shell is firm and nicely toasted (nice golden color) about 13-20 minutes – keeping in mind that you will not bake it again.
  3. Meanwhile, in a medium saucepan, combine the chocolate, egg yolks, coconut milk and sugar and place over low heat.  Whisk and cook almost constantly until the chocolate is completely melted and steaming.  Be careful – do not let the mixture boil and separate.
  4. Meanwhile, in a medium saucepan, combine the chocolate, egg yolks, coconut milk and sugar and place over low heat.  Whisk and cook almost constantly until the chocolate is completely melted and steaming.  Be careful – do not let the mixture boil and separate.
  5. When the tart shell comes out of the oven, spread the chocolate mixture into it.  Let the tart sit and cool – and become firm before cutting and serving.  The tart will keep covered and refrigerated for a day or two.

Mexi Meatless Shepherd’s Pie

Serves: 6 cups

Source: London Free Press, January 16, 2013

Ingredients:

  • 2 lbs. (2 large) sweet potatoes
  • 1 tbsp. canola oil
  • 1 onion, chopped
  • 1 red pepper, diced
  • 2 cloves of garlic, minced
  • 2 tsp. ground cumin
  • 1 can (540 ml) black beans, rinsed and drained
  • 1 cup of cooked quinoa, made with water
  • 1 cup of frozen corn, no need to thaw
  • 1 cup of mild or medium salsa
  • 1/4 cup of light sour cream or yogurt
  • 1/4 cup chopped cilantro or parsley
  • 1/4 tsp. black pepper
  • 1/4 cup thinly sliced green onions for garnish

Instructions:

  1. Preheat oven to 350°. Microwave sweet potatoes for 8 to 12 minutes or alternatively bake for 60 minutes at 350°. Cool until easy to handle.
  2. Lightly grease and 8 cup baking dish and set aside.
  3. Heat oil in a Dutch oven over medium heat. Add onion, garlic, red pepper and cumin and cook for 5 to 7 minutes, stirring often. Stir in black beans, cooked quinoa, corn, and salsa until well combined. Pour into prepared baking dish.
  4. Mash sweet potatoes with sour cream. Stir in cilantro and season with pepper. Spoon sweet potatoes over quinoa mixture and bake for 30 minutes until heated through and bubbly. Garnish to top of the casserole with green onions.
  5. …

San Marzano Chicken with Oregano and Basil

Serves: 4

Source: Michael Smith

Ingredients

  • 2 large boneless chicken breasts
  • 1 splash vegetable oil
  • 1 unit onion, chopped
  • 1 head garlic cloves, thinly sliced
  • 1 unit 28-oz can of San Marzano tomatoes
  • 2 tablespoons dried oregano
  • 2 unit bay leaves
  • 1 pinch salt
  • 1 unit large bunch of fresh basil, chopped
  • 1 unit 454g box of Farfalle pasta (or your favourite), cooked and drained

Instructions:

  1. Bring a large pot of water to the boil for pasta.
  2. Match your favourite frying pan or skillet with a tight fitting lid and medium high heat. Splash and swirl in enough vegetable oil to lightly film the bottom of the pan. Add the chicken breasts; searing the first side until its golden brown and crusty, 4 to 5 minutes. Flip the breasts and sear the other side. Continue searing until equally golden brown and delicious. Add a splash more oil if you think the pan needs it. The goal here is not to fully cook the meat but just to add lots of brown flavour to the works while the pans temperature is high enough.
  3. Reduce the heat to medium and remove the chicken breasts, placing them on a plate. Add the onion and garlic to the pan. Sauté for a few moments. Add the tomatoes, dried oregano and bay leaves. Adjust your heat to bring the works to a slow, steady simmer, not a rapid boil.
  4. Return the chicken to the pan, cover tightly and simmer until the meat is cooked through and delicious, 10 to 15 minutes. Turn the breasts once, allowing the tomato flavours to fully permeate from all sides.
  5. Meanwhile cook the pasta. Cut the chicken into large chunks and toss with the sauce, pasta and basil.

Squash Apple Soup

Serves: 4 – 6 Servings

Source: Fresh Flavor Fast

Ingredients:

  • 1 tablespoon  olive oil
  • 1 small onion, chopped
  • 3 Granny Smith applies, cored. pealed, and chopped
  • 2 1/2 cups unsweetened apple cider
  • 1 teaspoon ground ginger
  • 2 1/2 cups of water
  • 6 cups of homemade squash puree (see below)
  • course salt and freshly ground pepper

For homemade squash puree, roast at 400°, 3 whole acorn squash on a rimmed baking sheet for about 1 hour or until tender when pierced with sharp knife. When squash has cooled enough to handle, slice each squash in half and discard seeds. Scrape out flesh and puree with an immersion blender or food processor.

Instructions:

  1. Saute onion in olive oil in a large pot over medium heat for 4 to 6 minutes. Add apples and cook an additional 3 to 5 minutes.
  2. Stir in cider, ginger  and water and bring to a boil.
  3. Add squash puree and reduce heat. Cook for 15 to 20 minutes. Season with salt and pepper and serve.

Fruitcake You Actually Want to Eat

Serves: 8 – 10 Servings

Source: The Food Matters Cookbook, by Mark Bittman

Ingredients:

  • 2 tablespoons unsalted butter plus more for greasing
  • 4 cups loosely packed mixed dried fruit (like cherries, raisins, dates, apricots, citron, pineapple, apples) chopped as needed
  • 1/2 cup crystallized ginger (optional) or use more fruit
  • 1 cup dark rum, brandy, or orange juice
  • 1 tablespoon grated orange zest
  • 1 cup of water
  • 1 1/4 cup whole wheat flour
  • 3/4 cups chopped nuts (any kind)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • pinch of either allspice, nutmeg or cloves
  • 2 eggs
  • 1/4 cup molasses

Instructions:

  1. Heat oven to 300°. Generously grease a 9 * 5 inch loaf pan with butter. Put the fruit, ginger if you are using it, rum, zest, and one cup of water in a saucepan over medium heat. Bring to a boil, then remove the pan from the heat. Cover and let cool for 15 to 20 minutes.
  2. Combine flour, nuts, baking soda, cinnamon, salt and spice in a small bowl. In a large bowl, beat 2 tablespoons of butter, eggs, and molasses together until the mixture is thick (about 3 to 5 minutes).
  3. Drain fruit over a third bowl, pressing down on fruit to capture as much liquid as possible (saving for another use). Stir the fruit into the egg mixture. Add the dry ingredients by hand stirring just to combine; do not beat. Pour batter into prepared loaf pan, smooth the top, and put the pan on a baking sheet.
  4. Bake for about 1 to 1 1/4 hours or. until the sides of the cake pull away from the pan and a toothpick inserted in the centre comes out clean. Let cake cool in the pan before inverting it onto a wire rack. Remove the pan and then turn the cake right side up. Slice and serve or store at room temperature wrapped in foil for up to 2 weeks.