Easy Creamy Hummus

Soak:

1-1/3 cups of dry Chana Dal (split and peeled yellow chickpeas) in water for 6-8 hours.

Drain the soaked legumes and put them in a slow cooker with enough water to cover.

Cook:

Cook the chana dal on high for 3-4 hours until soft. Drain the cooked legumes, reserving the liquid.

Process:

Put cooked chana dal in a food processor with

• 1/2 cup tahini
• 3 small cloves of garlic
• 1-1/2 teaspoons of salt
• 2-3 tablespoons of lemon juice, freshly squeezed if available

Process until light and very smooth. Add a little of the cooking liquid if needed. Garnish with paprika and olive oil before serving if desired. 

Variations and notes:

• Use whole chickpeas and increase soaking/cooking time. Peel the skins off the cooked chickpeas if you want a super-creamy result
• Add cumin or other spices as desired
• Use an Instant Pot for cooking chickpeas
• I let the chana dal cool overnight in the crockpot and did not have to add extra liquid to the food processor.

Nutritional Information (1/4 cup serving)

Ash Reshteh (Persian Vegetable and Noodle Soup)

This hearty vegetarian soup is easy to make with a little planning. There are several versions online and this recipe contains personal tweaks. It is the type of recipe that tolerates "tweaks" very well. You can use alternate legumes, including canned ones if you are in a hurry. 

Soak 1-1/2 cups of dried beans in water for 8-12 hours. I used 1/2 cup each of garbanzos, navy beans and small red beans. Black beans, small fava beans, and green or brown lentils would also work well but I would cook the lentils separately.

Rinse the beans and cook in fresh salted water until they are tender. I used the Instant Pot (manual setting x 12 minutes with natural release).  This makes about 4 cups of cooked beans if you prefer to used canned beans.

In the meantime...

Use a large soup pot.

• Dice 2 onions, 3 cloves of garlic and soften in a tablespoon of olive oil on medium heat
• Add 8 cups of vegetable broth. I used Better than Bouillon paste and water.
• Add 1 generous cup each of chopped parsley, chopped dill, chopped cilantro and fresh spinach or baby kale to the broth. Bring to a boil and simmer until greens are wilted
• Add 200- 225 g of pasta like bucatini or linguine
• Add the cooked beans.

Simmer for 15 minutes until pasta is cooked.

Add 1 teaspoon of turmeric, 1 teaspoon of cumin, salt and pepper to taste

If you have some preserved lemons, finely dice the peel of 1/2 a lemon and add it to the soup. You could squeeze some fresh lemon juice in the soup instead. 

Add a dollop of sour cream or Greek yogurt to serve. 

Serves 6-8

Cornbread Biscuits

I tweaked this recipe from Smitten Kitchen for drop cornbread biscuits. They are drop-dead delicious! I added a little more liquid, some whole wheat flour and baked them at a lower temperature. I think making 16 smaller biscuits is the way to go if you are serving them with soup or stew or a big dinner. If you wanted them as a main item for breakfast with something like eggs, dividing the recipe in 8-12 would be preferable. They are fast and easy to make.

Preheat oven to 425 F

In a large mixing bowl combine

• 1 cup whole wheat flour
• 3/4 cup white flour
• 2/3 cup cornmeal
• 1-2 tablespoons of sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt

Cut in with a pastry cutter until mixture is crumbly

• 1/2 cup cold butter (cut in cubes to make the blending easier)

Add

• 1 cup of buttermilk
• 1/4 cup of water

Mix the dough lightly until it is all moistened. Pat the dough into a circle in the bottom of the bowl and cut into 8, 12 or 16 sections. Drop the portions of dough on an ungreased baking pan. You could use a biscuit cutter if you prefer.

Bake for 14-18 minutes.

I baked 16 biscuits for 14 minutes and they were done perfectly.  

Nutrition Information for 1/16 of recipe

Banana Oat Granola Bars

These granola bars are fat-free, sugar-free (unless you add chocolate chips), egg-free and gluten-free. They are surprisingly delicious for such a healthy treat.


Preheat oven to 350 F
Line a 9x13 inch pan with parchment paper.

Mash 3 large bananas or the number of bananas to equal 1-1/2 cups. It does not matter if you add a little extra mashed banana

Add 2 cups of large flake rolled oats

Add 2-1/2 cups of a combination of dried fruit, nuts, seeds, chocolate chips, trail mix. We used a bag of trail mix, some hulled hemp seeds, roasted and ground flaxseed, and a handful of chocolate chips.

Add some flavouring and 1/2 tsp of salt. You can flavour with 1-2 teaspoons of cinnamon or a teaspoon of vanilla or almond extract.

Mix everything together well and spread ingredients evenly in the baking pan.

Bake for 25 minutes. Cool and cut in squares.  (32 squares)

Nutrients for 1/32 of recipe

Avgolemono Soup

I was recently introduced to this Greek soup with an egg-lemon thickened broth. Apparently there are many variations of this recipe served in Mediterranean and Baltic countries. It is easy to make and the soup is comforting on a cold day like today.

Here is a version with chicken as well as a vegetarian option. Each recipe makes about 4-6 servings.

In a large saucepan add

• a little olive or cooking oil
• 1 diced onion
• 1 celery stalk (optional)
• 1 diced clove of garlic

Cook for about 5 minutes until vegetables are softened.

Add 

• 4 cups chicken broth
• 1/2 cup white long-grained rice (I used converted rice)
• a little dried thyme, marjoram, and/or parsley if desired

Simmer for 20 minutes until the rice is cooked. Turn off the element.

In a separate bowl whisk together until thoroughly blended and frothy

• 2 eggs
• juice of 2 lemons- approximately 1/3 cup lemon juice (use 1 lemon for a milder flavour)

Put a cup of hot soup in a measuring cup and add to the eggs, a tablespoon at a time, whisking the eggs so they do not curdle. Once the egg-lemon mixture is warmed, add it to the soup, whisking the soup as it is slowly poured in. Add

• 2 cups of cooked chicken
• salt and pepper to taste

Do not allow the soup to boil when heating it up for serving. Other vegetables can be added at the start such as a diced carrot, 1/2 cup of peas, and mushrooms. I used enoki mushrooms which added a noodle-like texture that worked well in the soup.

Vegetarian option:

Sauté onions, celery, garlic as described above but add one diced carrot, 1/2 cup of peas and mushrooms. Add 1/2 cup diced firm tofu if desired.

Add 4 cups of vegetable broth. I used 4 teaspoons of Better than Bouillon in 4 cups of water. Add the rice and cook as above. Mix the eggs and lemon as described and finish the soup according the the previous directions.

This recipe is versatile and you can experiment with other add-ons as desired.

Waffle Falafel

Falafel made with red lentils

I make falafel frequently using a rotation of legumes including chickpeas, fava beans and red lentils. 

Here are the recipes on this blog for chickpea falafel and lentil chili patties.

I put about 1/2 recipe of falafel on a lightly oiled, heated waffle maker and cooked it on medium for about 5 minutes. Sprinkle with sesame seeds before cooking if desired. The results were very gratifying!

I cut 1/4 of the falafel waffle and sandwiched it between 2 quarters of a multigrain waffle adding some tahini sauce and fresh sprouts. It made a filling and tasty "fawaffle" sandwich.

Very Nutritious Multigrain Waffles

We bought a small, inexpensive waffle maker at a recent Boxing Day sale. I am not a huge waffle fan but daughter #1 told me about alternate uses of this appliance so a $20 expenditure seemed worthwhile for some experimentation. The first recipe I tried was a super healthy, low fat concoction that tasted, well...very healthy. I tweaked the recipe and made it again today and was happier with the outcome. The nutrient profile is amazing!!

1. Assemble wet ingredients:

• Beat one egg with beaters until frothy, OR, if you want to take the time, separate the yolk and egg white. Beat the egg white in a separate bowl until stiff peaks form. Beat the yolk in the bowl you will use for liquid ingredients.
• Add 1-3/4 cups of milk. I used plain, unsweetened soy milk
• 1/2 cup unsweetened applesauce or the equivalent amount of mashed banana (replaces fat)
• 2 tbsp chia seeds
• 1/4 cup ground flaxseed meal
• 1/2 tbsp vanilla or almond flavouring if desired

Let this sit for at least 5 minutes until the chia seeds swell.

2. Assemble dry ingredients:

• 1-1/4 cups whole wheat flour
• 1/2 rolled oats
• 2 tsp white sugar
• 4 tsp baking powder
• 1/4 tsp salt (optional)
• seasoning of choice- I used 1-1/2 tsp ground cinnamon. If you want a savoury waffle you could add rosemary, parsley, or anything else that sparks your imagination

Combine the wet and dry ingredients and mix together. Fold in the beaten egg white if you separated the egg. 

Add batter to a preheated waffle maker according to the manufacturer's directions. I used medium heat and each waffle took 5 minutes to cook.

Serve with a topping of your choice. I used apple butter and some Greek yogurt and then tried a falafel sandwich with sprouts and tahini dressing. (see next post)

My waffle maker holds about 3/4 cup of batter and the recipe made 5 large waffles. The nutritional facts are for 1/5 of the recipe using soy milk. The waffles freeze well once they are cooled. Reheat in toaster oven or microwave.

Tofu Collard Rolls

After the overindulgences of the holiday season, we are making an effort to eat healthier meals. These collard rolls are high in protein and calcium and I can feel my body thanking me for good fuel. Like any rolled item;- cabbage rolls, fresh rolls, sushi, etc, some organization of ingredients is required and there are several steps to complete them. They keep well for several days in the fridge and can be made ahead for lunches.

Method:

Cut a 350 g block of extra firm tofu into 12-24 rectangles depending on the size of the leaves. Some collard bunches have very large leaves and make larger rolls which can be cut in half after they are assembled.

Marinate the tofu in 2-3 tbsp of soy sauce, 1 tsp of garlic powder,  1/2 tsp hot pepper flakes, 5 minutes a side

Meanwhile, trim the stems and any thick veins from one bunch of collard greens. Blanch the leaves, 2-3 at a time, in boiling water for 1 minute and then place the leaves in a bowl of cold water.

Brown the marinated tofu in a frying pan with a small amount of sesame oil.

Prepare the peanut sauce. Mix together until smooth

• 1/2 c peanut butter
• 1-2 tbsp sriracha sauce according to your preference for heat
• juice of one lime
• Approximately 1/4 - 1/2 cup water (depends on how much lime juice you have) until you  have the consistency of a paste. If there is left over tofu marinade, I add it to the peanut sauce.

Cut up the vegetables you want to use. I used cucumber sticks, grated carrot, sliced sweet onion or green onion, basil leaves, (Thai basil if possible)

Assemble the roll: Spread some peanut sauce along the centre vein of the leaf. Place 1-2 sticks of tofu on  top of the sauce. Add the other vegetables as desired. Fold the bottom and top of the leaf toward the middle and then roll the leaf up from one side to the other. 

Today I used a bunch of collards with smaller leaves and made 16 rolls. Some collard bunches make only 8 large rolls. You can use small inner leaves to place over holes in larger leaves or double up 2 smaller leaves. Chicken can be used instead of tofu if desired.

Yule Log or Chocolate Roll

Someone in the household wanted a Yule Log to celebrate winter solstice today. It would be good any time of year as a chocolate roll.

Preheat oven to 350 F. Line a 11x15" jelly roll pan with greased parchment paper. Sprinkle a clean tea towel with icing sugar and set it aside.

In a medium bowl mix together

• 1/2 cup flour
• 1/4 cup cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt

In another medium bowl beat 4 eggs until creamy. Add and stir well

• 1/2 white sugar
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter or oil

Add the dry ingredients to the egg mixture until well combined.

Spread the batter on the parchment paper. I don't spread the batter to the edge of the pan but leave a margin of about an inch. Bake for 11-14 minutes until the top is set but not overdone.

Lift the cake from the pan by picking up the parchment paper. Turn it upside down on the tea towel. Roll the cake up in the towel from the short end and leave it to cool completely.

Filling: 

Put 1 cup of whipping cream, 2-1/2 tablespoons of icing sugar and 2-1/2 tablespoons of cocoa in a food processor and whip until stiff. This took only 30-60 seconds in my food processor. You could also use beaters.

You can use plain whipped cream or cream cheese icing if you want.

Unroll the cake and remove the tea towel. Spread the filling evenly on the cake and re-roll it. Sprinkle with icing sugar if desired. Keep the cake refrigerated. It can also be frozen.

Sugar Plums

I have made sugar plums several times over the years with varying success. These historical Christmas treats mentioned in the poem "The Night Before Christmas" feature ground nuts and dried fruit rolled in balls and dredged in sugar. This version is the best I have made and the soaked nuts made a difference in their consistency. The recipe is very versatile and you can use the following method as a guide.

Soak 1-1/4 cups of walnuts (or other nut) in salted water overnight. Drain, rinse and pat dry.

Coarsely chop 2 to 2-1/2 cups of dried fruit. I used dried apricots, soaked figs, dates, and prunes.

Measure spices as desired. I used 1 teaspoon of cinnamon, 1/2 teaspoon of cardamom and some freshly grated nutmeg. You could use other spices if you prefer.

Add the grated zest of one orange.

Put all the ingredients in a food processor and process until it comes together in a coarse paste. Roll in balls with your hands (1 tbsp/15 ml) and then roll the sugar plum in granulated sugar. Alternately, they could be rolled in coconut or hemp seeds.

Makes about 2 dozen gluten free, grain free, fat free (other than the nuts), vegan treats. Nutrients calculated for 1/25 of recipe with sugar coating.

Pumpkin Spice Latte

Heat one cup of milk of choice over medium heat until it is steaming, but not boiling.

Add to blender

• 1-2 tablespoons of pumpkin purée, 
• 1/2 teaspoon pumpkin pie spice, 
• sweetener- 1-3 teaspoons to taste
• vanilla extract- 1/2 teaspoon (optional)

Add the hot milk to the blender and mix on high until milk is frothy.

Put the milk mixture in a latte mug and add 6-8 ounces of strong coffee or a shot of espresso. 

Serves one.

DIY Pumpkin Pie Spice

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 ½ teaspoons ground allspice (optional)
1 ½ teaspoons ground cloves  (optional)

Store in small jar and use in everything!

Our Favourite Sourdough Bread Recipe

My sourdough starter is a mature 3 years old now and I have tried a number of bread recipes. This is our favourite and I bake 2 loaves a week. The entire process takes about 18 hours depending on the room temperature. It is possible to speed or slow down the rising time by using a slightly warm oven or by letting the dough rise in the fridge. (slow!) The recipe is versatile and bread is moist, slices easily and resists mould due to the acidity. 

I feed the starter once a week and keep it in the fridge after it has bubbled. I use cold starter for the recipe and feed it with equal parts of flour and water before putting it back in the fridge.

The basic recipe is 3/4 cup of starter, 1-1/4 cups water, 1 tsp salt and 3 cups of flour. 

I use a combination of flour types and like to add flax seeds, poppy seeds and/or hemp seeds. Because I use the sourdough infrequently, I add 1/2 tsp baking soda to counter any excessive sourness in the dough. 

I use half whole grain flour and half unbleached white flour for the bread. Sometimes I use some whole rye flour or whole oat flour along with the whole wheat flour but keep the total amount at 1-1/2 cups. 

The total amount of flour needed depends on several factor that are beyond my control such as humidity. After making the bread a few times, it becomes easier to know when there is enough added flour. It is not necessary to knead the bread for 10 minutes as the sourdough starter does that work in the extended rising period.

Put the dough in a covered container and leave for 8-12 hours. (I oil the container) If I am in a hurry, I heat the oven to 100 F, turn it off and set the container in the oven. This is helpful to give a good start to the rise, especially in the winter if the house is cold.  After the first rise, I place the punched down dough in parchment paper. If you don't have parchment paper, coat the dough in flour for the second rise. 

The second rise is faster and takes 2-4 hours depending on the room temperature. I use a 4 or 5 litre cast iron pot with a lid for baking. You really can use any pot you want as long as it has a lid. The bread is less crusty in a lighter pot. Alternately, you can put some foil over a pot if you do not have a lid. 

Heat the pot in a 450 F oven for 30 minutes. Carefully lift the parchment paper and dough into the pot and put the lid on. The bread is basically steaming for the first 15 minutes. Remove the lid for the last 15 minutes of baking time. 

I have made this bread with 100% white flour and it rises higher due to larger air bubbles in the dough. I would recommend slashing the top of the dough with a sharp knife in a couple of places if you use predominately white flour. This allows some of the air out so the bread is not too "holey".

Some notes about the starter:

I use the starter weekly, but if I was unable to bake bread, I would remove 1/2 cup of starter and feed it with 1/4 cup flour and 1/4 cup water. I use a quart jar for my starter but if it is filled too full, it can overflow once it starts to work. I prefer to use whole wheat or whole rye flour for my starter. Sometimes the starter gets too sour. From time to time I get a clean jar, add a cup of flour and a cup of water and just a couple of tablespoons of the sour starter. Leave the jar at room temperature until the fresh starter starts to bubble. 

Paneer Masala Curry or Gravy

The Indian grocer near our home sells hot meals from a small counter at the back of the store. The menu is based on the whim of the cook and each day there are 3 different curries available. Last week we bought a paneer curry and the cook told us it was a tomato gravy thickened with flour. We put it over our spicy oven roasted potatoes and wow! Paneer is better than cheese curds. I have been buying jars of butter chicken sauce or curry sauce at the grocery store but they are relatively expensive and higher in fat and sodium than our usual meals. Today I experimented with a recipe found on Spice Up the Curry. Yum! There will be no need to go to the store to buy a jar of curry sauce or "gravy" in the future. The sauce could be used with other vegetables, lentils or meat.


Sauté in 1 tbsp of coconut oil or ghee:

2 coarsely chopped onions
2 cloves chopped garlic
2 pods cardamom, husks removed
2 teaspoons cumin seed
1 inch fresh ginger, chopped
1 inch fresh turmeric, chopped
1 jalapeno pepper, with seeds if you want heat
1/2 tsp salt

When the onions are soft and starting to brown, add 4 large tomatoes, coarsely chopped (3 cups)

Simmer until vegetables are cooked.

Transfer the vegetables to a blender and blend on high until puréed. Add 1 to 1-1/2 tablespoons of flour to the mixture while the blender is on low.

Transfer the blended vegetables back to the pan. Add 300-400 grams of diced paneer cheese, 1/2 cup of plain yogurt and 2-4 tablespoons of 10% cream. Stir until combined and adjust seasonings to taste.

Add 1 teaspoon garam masala, hot chili powder and black pepper if desired.

Heat on low but do not allow the curry to boil. Serve over potatoes, vegetables, rice or with naan bread. Like all curries, the flavour improves with time and leftovers are delicious.

(Vegans could use tofu cubes and skip or substitute the dairy ingredients)

Mocha Walnut Torte

One of the housekeepers at work makes the most amazing European pastries. She often brings in a tray of goodies that we devour in short order. Last week she brought in walnut cake that was so good that I asked for her recipe. She proceeded to tell me she adds a rounded spoonful of this and that for each egg and little more of this and a little less of that! Her daughter works with the therapy team and she wrote out a recipe that I could follow. It turned out very well and even though it seems long, it is not hard to make. The cake is not very sweet and it can be served in thin slices. It was perfect for birthday we celebrated today.


Sponge Cake

7 eggs, separated                  2 tbsp cocoa (optional- decrease flour by 1 tbsp)
7 tbsp sugar                          1 tsp baking powder
7 tbsp flour                            1 cup crushed walnuts
                                              1 tsp instant coffee or espresso granules (optional)

Line 2 - 8 or 9 inch square or round pans with greased parchment paper. Preheat oven to 350 degrees.

1. Beat egg whites on high in mixer with a pinch of salt. When the eggs start to get foamy, add sugar and beat until stiff peaks form.

2. Add egg yolks and beat with mixer until they are incorporated.

3. Slowly fold in dry ingredients with a spatula- flour, (cocoa), baking powder, walnuts

Divide batter between two pans and bake for 30-35 minutes until set and golden brown.
Remove cake from pans and allow to cool. Each cake is cut in half horizontally so you have 4 layers.

Butter Cream Filling

6 egg whites
1 cup sugar
1 tsp vanilla
1 cup softened butter

1. Put eggs in double boiler with sugar. Mix together and heat, stirring constantly until sugar dissolves.(approx 110F)
2. Add eggs to mixer and beat on high until stiff peaks form.
3. Add softened butter a tablespoon at a time to the egg white mixture and continue beating.
4. Add flavouring as desired. I added 2 tbsp melted 50% cocoa chocolate chips and 2 tsp instant coffee. You can use Nutella as well and walnuts can be added to the filling if desired.

Spread butter cream filling between layers and on top of cake. Garnish with walnuts, chocolate covered coffee beans or anything else that tickles your fancy. I used candied walnuts.

 Candied Walnuts

Place 1/2 cup walnuts, 1/2 tbsp butter and 1/8 cup white sugar in frying pan. Heat over medium heat and stir ingredients together until the nuts are lightly toasted and the sugar is melted. Cool and use as a garnish on top of the cake

The cake slices best if it is refrigerated.

Chocolate Shortbread Cookies

We like to visit the Distillery District in Toronto Ontario. SOMA Chocolates has a store there and their premium products are all tempting. I love the chocolate shortbreads which are made with a few basic ingredients including criollo cocoa.
I had some premium Callebaut cocoa at home which has a more intense, dark chocolate flavour so these cookies are not the same as SOMA's. These are delicious and easy to make. I modified a recipe found here.



Ingredients:

• 1/2 lb salted butter
• 3/4 cup icing sugar
• 1/2 cup good quality cocoa
• 1-1/2 cups unbleached flour

Method:

Place butter in a food processor and process until it is light and well aerated. Add sugar and process for a couple of minutes until fluffy. Stir cocoa and flour together and add to butter/sugar mixture. Process until the dough comes together. (You can do this by hand if your want but mix well!)

Divide dough in half. Roll into a log (round or square) and chill in refrigerator for at least 1 hour. This is an essential step or the cookies will spread when baked. I made a roll about one inch in diameter as I wanted the cookies to be small. 

Heat oven to 325F. Slice cookies 1/3 to 1/2 inch thick and place on parchment paper on a baking sheet. Bake for 17-20 minutes. I found it easier to let the cookies set on the sheet as they are fragile when hot. You can carefully remove them to a rack with a spatula to cool. 

I don't know how many cookies this recipe made as we ate the ones that broke.  

Curried Peas and Tofu with Mushrooms

We have tried a number of salads and entrées from Farm Boy's take out selection. Their pea and tofu curry is delicious and I have recreated it at home. Served over rice, it is a fast and easy supper.
The ingredient list and proportions are approximate. I buy small cubed packages of extra firm tofu as the rectangular blocks are too large for our family. Use 1/2 of a larger rectangular block of tofu.


Ingredients:

1-2 tbsp olive oil or veggie broth
2 cooking onions, finely chopped
2 cloves garlic, minced
6-8 oz mushrooms, sliced
2-3 cups frozen peas
6-8 oz extra firm tofu diced in small cubes
1/2 tin coconut milk (200 ml or 3/4 c)


1 tsp cumin
1/2 tsp turmeric
2 tsp curry powder
1 tsp ginger
1 tsp coriander
1 tsp garam masala
cayenne pepper to taste
salt and pepper to taste


Heat oil in a wok or 2 litre pot and cook onions and garlic until softened. Add the sliced mushrooms and cubed tofu along with the spices. Cook, stirring often until mushrooms are done and spices are well mixed. Add frozen peas and coconut milk. Simmer until peas are thawed. Adjust seasonings if necessary. Like any curry dish, this is even better the next day

Serve over brown or white rice

Non-alcohol Glühwein

We paid $9 for a bottle of alcohol-free Glühwein at the local Christkindl Market this month. It was delicious but a bit on the sweet side for my taste.

I looked for a recipe that was similar and tried a couple of online recommendations. This drink is similar to Mexican Christmas Punch without the added fruit. It is best when warm but is also good when chilled.

Here is a basic recipe that can be modified in many ways by changing the juice and spices.

• 4 cups unsweetened 100% juice such as grape, cranberry blends, or apple cider
• 2 cups tea- black, hibiscus, or other
• 2 cinnamon sticks
• 1 tsp cloves
• 4-5 cardamon seeds, lightly crushed
• allspice seed, crushed
• freshly grated nutmeg
• rind and juice of one orange- peel the rind off the fruit with a sharp knife
• rind and juice of one lemon
• 2 tbsp sugar if desired (I didn't add sugar)

Put all ingredients in a 2 litre pot and simmer for 30 minutes. Do not boil. Strain and serve.

Lentil Tourtière

Tourtière is a traditional savoury Christmas pie. There are many variations and the meat version we use is found here. I made this vegetarian pie today and it turned out very well. It was similar in taste and texture to the vegetable samosas we buy at the local Indian market.

Served with chutney, pickled beets and stir fried vegetables

1 double pie crust

4 cups cooked brown lentils
1 cup mashed potatoes
1 chopped onion (cooked)

1-2 cloves of garlic (cooked)
½ tsp. cinnamon
½ tsp. nutmeg

¼ tsp. ground cloves

¼ tsp. allspice

½ tsp. cumin

other seasonings to taste- sage, thyme, ginger, dash of turmeric

Salt,  pepper

Cook lentils until soft or used canned lentils. Dice the onion and garlic and cook until softened in a little oil.

Boil 1-2 large potatoes in water until soft.

Mash lentils and potatoes together leaving some chunky pieces. Add onions and seasonings. Adjust spices to your preference. We like lots of spice in our food. I added a little more potato to make the ingredients stick together well.

Roll out pastry. Line the bottom of a 9" pie plate with pastry. Add filling and cover the top with pastry.

Bake at 425 F for 15 minutes. Reduce heat to 350 F and cook for another 30-40 minutes until crust is nicely browned. 

All Butter Pie Pastry

This makes enough for 1 double crust pie or 2 single crust pies

1/2 cup cold salted butter, cut in cubes
1-1/4 cups flour
1/4 tsp salt
1/4 cup ice water

Combine butter and flour in food processor until it is well blended and the consistency of coarse salt.
Slowly add 1/4 ice water- process until it comes together in a ball.

Chill if you are not using it right away. This pastry is very easy to work with.

Lentil Shepherd's Pie

This is a quick meal to put together after a busy day. Serves 4.

Peel equal amounts of white and sweet potatoes, cut in chunks, and boil in salted water until soft.

At the same time, cook 1 cup of green or brown lentils in salted water until tender or use 1 tin of prepared lentils.

In a wok or dutch oven, add a little oil and sauté;-

2 onions
2 cloves garlic
1 large carrot, diced
1 cup frozen peas
Seasonings to taste- i.e. oregano, herbes province, cumin, coriander, salt, pepper

You could add any other vegetables you want such as cauliflower, mushrooms, corn or green beans or just use a couple of cups of frozen mixed vegetables. Cut the vegetables in a uniform size.

Add some vegetable broth and simmer until vegetables are tender so you have a stew-like consistency. Add the cooked lentils and stir everything together.

Mash potatoes with milk of your choice, butter or sour cream if desired, and season to taste.

Serve the lentils over the mashed potatoes or make a casserole with a lentil base and potato topping.

Serve with grated cheese, sour cream, salsa if you want.