Bacon and Egg Pie with Vegetarian Option

Vegetarian version

Mom used to make a bacon and egg pie which was a good lunch for guests when served with a salad. Unlike quiche, the eggs are not beaten and no milk is added. I remember her wrapping hot pies in newspaper and taking them to a church picnic. The recipe was lost and she called me this week to see if I had it written down anywhere. I looked on the internet and discovered that this pie is very popular in New Zealand. There are  many variations including some with added cheese. This version is closest to Mom's and I tried it out tonight. I caramelized onions and added a couple of handfuls of spinach to replace the bacon. It is a very easy main dish to make and is good hot or cold. 

Ingredients

Pastry of your choice for a 2-crust 8- or 9-inch pie (puff pastry can be used)

1/4 lb side bacon

1 large onion, sliced

1 tomato, sliced

Salt and pepper

6-8 eggs

1/3 cup shredded cheese, optional

Roll out bottom pastry and fit into a pie pan.
Cut bacon strips in half and saute to desired crispness
Arrange bacon in the prepared pie pan.
Saute onion slices until limp and spread over the bacon.
Add sliced tomato and sprinkle with salt, pepper
Break eggs on top
Sprinkle with cheese if desired. (I did not use cheese)
Cover with rolled-out top crust dampening the edges to seal tightly.
Cut a few slits in the top crust

Bake at 425F for 15 minutes, then reduce heat and bake at 350F for 15-20 minutes.

Vegetarian option:

Finely dice 2 onions and put in frying pan with 1-2 tbsp oil. Cook over medium heat for 20-30 minutes, stirring frequently until onions are carmelized. Add a package of thawed and drained spinach or a couple of handfuls of fresh spinach and cook until wilted. Mushrooms can also be added and cooked with the onions if desired. Put the onion mixture on the bottom and break whole eggs on top. Season with salt and pepper then top with thinly sliced tomato. Add top crust and bake as described above.

Vegetarian Chili

I made chili tonight with ingredients on hand and it turned out very well. Served on tostadas with a salad and fruit for dessert, it made a tasty meal.

Dice:
1 onion
2 Poblano peppers
3 cloves of garlic
 and cook in a small amount of olive oil in a wok.

Add:
2 teaspoons crushed cumin seeds
2 teaspoons or more chili powder
1/2 teaspoon of cayenne pepper

Add: 6-8 oz of tomato paste and an equal amount of water and simmer with lid on for 10 minutes until vegetables are soft.

Add:
1 19 -oz tin each of lentils, kidney beans and black beans, drained
Add a little more water if necessary.

Slice one zucchini and chop 1/2 fresh cilanto, 1/2 cup salsa and add to mixture. Simmer until zucchini just starts to soften. Adjust seasonings adding salt and pepper to taste.

Makes 6-8 servings

Bonavista Fruit Bread

This recipe from Newfoundland is from the Laura Secord Canadiana Cookbook. The bread keeps well, is easy to slice and is relatively low in fat. I did not add the walnuts. I soaked the raisins and cut up all the fruit into small pieces. The sugar could be cut down to 1/2 cup if you want.  It is a nice, light alternative to more traditional Christmas fruit cake.

• 2 cups all-purpose flour
• 3-1/2 tsp baking powder
• 3/4 tsp salt
• 3/4 cup granulated sugar
• 1/4 cup diced candied pineapple
• 1/4 cup raisins
• 1/2 cup chopped candied cherries
• 1/2 cup chopped walnuts
• 2 eggs
• 1 cup milk
• 3 tbsp butter, melted

Preheat oven to 350°F. Grease a 9x5x3" loaf pan thoroughly. Sift or blend flour, baking powder, salt and sugar together. Mix in the fruits and walnuts. Beat eggs, milk and butter together with a fork. Add liquids to dry ingredients and stir only until combined (batter will be lumpy). Fill prepared loaf pan and let stand 30 minutes. Bake for 55 to 65 minutes, or until toothpick inserted in centre comes out clean. Remove from pan and allow to cool. Serve plain or buttered. Makes 1 loaf.

Aunt Pat's Almond Crescents

This cookie is a Christmas favourite. I asked for the recipe and got this response from my sister-in-law.

Hey Kinzie Family:

Wishing you all a very happy Christmas, a prosperous New Year and all the best.

Aunt Ruth,  here is the recipe for the almond cookies:  (I remembered!!!)

2 cups flour
1 cup of butter
2 tsp. of vanilla
1/4 - 1/2 cup of icing sugar
1 tablespoon of water
1/2 cup of ground almonds

cream butter, vanilla and icing sugar, add water, flour and almonds.  Mix well.  Make into 1/2 moons and bake for 15 minutes at 325F.  Roll in icing sugar while still warm.  Enjoy.

Don't forget this is a basic recipe, sometimes you have to try it a couple of times to get it the way you like it.

Love Aunt Pat

Black-Eyed Pea Gumbo Soup

Beth made this for us when we visted her recently. I tried okra once about 30 years ago and was not impressed with the flavour. But this recipe is delicious. I made the roux, but the soup would be tasty without it. The recipe is adapted from this one on allrecipes.com. Diced ham can be added if desired and it is tasty with a side of hot cornbread.

Ingredients

1/3 cup vegetable oil
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 cups chopped okra
1 cup chopped onion
3/4 cup chopped celery
3 cloves garlic, peeled and minced
4 cups water
2 cups chopped tomatoes or canned crushed tomatoes
1/3 cup chopped fresh parsley or cilantro
1 jalapeno pepper chopped (use seeds if you want more heat)
1 1/2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 bay leaves
1 (15.5 ounce) can black-eyed peas

1. Heat 1/3 cup oil in a medium saucepan over medium low heat, and whisk in flour. Whisking constantly, cook 5 to 7 minutes, until a golden brown roux has formed.
2. Heat 2 tablespoons oil in a large, heavy saucepan over medium high heat. Stir in okra, onion, celery, and garlic, and cook 10 minutes, or until tender.
3. Thoroughly blend roux into the vegetable mixture. Stir in water, tomatoes, parsley, salt, thyme, cayenne pepper, pepper, and bay leaves. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally.
4. Stir in black-eyed peas, and continue cooking until heated through.

Alternate method to decrease amount of oil: Cook vegetables in 2 tbsp of oil until softened. Add 1/4 c flour, stir in well and slowly add 4 cups water or stock. Bring to boil and stir until thickened. Add tomatoes and beans. Adjust seasoning. 

Pumpkin Roll with Cream Cheese Filling

If anyone wants to know my favourite kind of dessert, look no further than this. I love cheesy, dense treats with fruit, nuts, pumpkin, carrot, etc. (carrot cake and cheesecake also fall in this category). My daughter bought a pumpkin roll at a local farm store and I immediately searched the internet for a recipe. I reduced the sugar in this version and did not add maple icing on the top. It is still perfect and is fast and easy to make.

Preheat oven to 375F
Grease a 15"x10" jelly roll pan, line with wax paper and then grease and flour the wax paper.
Sprinkle a clean tea towel with 1/4 cup icing sugar (powdered sugar).

In a small bowl combine:
3/4 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon or pumpkin pie spice

In a medium bowl beat until thick (I used hand beaters):
3 large eggs
3/4 cup sugar
3/4 cup pumpkin puree

Add dry ingredients to egg and sugar mixture and combine well. Pour batter evenly on prepared pan and bake for 13-15 minutes until sponge is set. Do not overbake.

Remove from oven. Turn cake upside down on prepared towel and remove wax paper. Roll the cake and towel up into a firm roll starting with the short side of the cake. Put on a rack and let it cool. (It cools fairly quickly)

In the meantime, prepare the filling with:
8 oz (250 g) of regular cream cheese (light cream cheese tends to be too runny)
1 cup icing sugar (powdered sugar)

Beat until smooth. You can add 1 cup of chopped pecans, walnuts, or pralines if you want. When cake is cool, unroll it and spread filling evenly over the entire surface. Re-roll the cake without the towel, wrap and refrigerate for at least an hour. Slice and serve.

You can sprinkle it with icing sugar before serving or add glaze/icing with chopped nuts on the top for a richer dessert.

This recipe freezes well.

Cooked Salad Dressing

I use this for tuna, salmon and potato salad. It can be mixed half and half with store bought dressings like Miracle Whip as well.

2 tbsp sugar
2 tbsp flour
1-1/2 tsp dry mustard
1 tsp salt

Mix dry ingredients in a microwave safe bowl

Add to dry ingredients:

1 egg and blend to a smooth paste

Add 1 cup milk and stir until smooth

Gradually add 1/4 cup of vinegar

Cook for about 3 minutes in microwave (I use 50% power) and stir it every 30-60 seconds.
Cook until thickened. Add 2 tbsp of butter if desired. (I usually don't add butter)

Variations:

For fruit salads, add sugar or honey to taste and a squeeze of lemon juice. Fold in an equal amount of whipped cream.

For a mayonnaise-like dressing, drizzle 1/2 cup oil in cold basic dressing and whirl in blender at high speed.

Vegan Muffins

This was my first attempt at vegan muffins and I modified Grandma's Graham Gems recipe as it is virtually impossible to ruin. When I asked my daughter what she thought of them she said with some surprise, "They taste like muffins!" And they were delicious!

Egg replacer for one egg:

Mix 2 tbsp chia seeds in 1/2 cup of water and let it sit a few minutes until the mixture thickens.

In the meantime combine:

1-1/2 cups whole wheat flour
1 cup rolled oats*
1/2 cup ground flax seeds*
1/4 cup raw organic sugar or sweetener of choice
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon cinnamon

1-1/2 cups soymilk or almond milk
1 tablespoon vinegar or lemon juice
1/4 cup oil
egg replacer for 1 egg

Add wet ingredients to dry ingredients and stir until just moistened. Add 1 cup of fruit. I used a mixture of fresh raspberries and blueberries. Spoon into prepared muffin cups

Bake at 375F for 20 minutes or until muffin tops are firm.

Makes 14-16 muffins.

*Use any combination of flour/grains to equal 1-1/2 cups

Grandma's Graham Gems

These muffins were a staple when we were growing up and we ate them with fruit for dessert most week nights. Mom also packed them in our school lunches. In the 1950s and 60s, whole wheat flour was not readily available in grocery stores, but graham flour could be purchased in small bags.
Here is the history of graham flour from wisegeek.com.

"Graham flour is a coarsely ground type of wheat flour that is unbleached, and less processed than whole-wheat flour. The production of graham flour starts by finely grinding the kernel or endosperm of winter wheat. The other parts of the wheat, germ and bran are also ground and added back to the endosperm grind, resulting in brown colored flour that many think is nicely sweet.
Graham flour is named after Sylvester Graham, one of the pioneers, or really frontiersman of the health food movement. He invented the flour in 1829 and used it in many recipes featured at his chain of “health" hotels. In addition to advocating for the use of less refined wheat flour, Graham founded the American Vegetarian Society in 1850, though he had less than welcome receptions from large food manufacturers and butchers of the time. He discovered, as many dietitians can attest to now, that it is usually healthier to eat whole grains than it is to eat overly processed food that contains a lot of chemicals."

This recipe is very adaptable and whole wheat flour and bran can be used instead of graham flour. Dried fruit is also a nice addition and cinnamon or other spices also work well with the ingredients.

Preheat oven to 375F. Prepare 16-18 muffin cups.

1-1/2 cups flour (or whole wheat flour)
1-1/2 cups graham flour (or wheat bran)
1/4 cup sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
3/4 teaspoon salt

Combine dry ingredients in a bowl. In a large measuring cup or bowl mix;-

1-1/2 cups buttermilk (or soured milk)
1/4 cup oil
1 egg

Add wet ingredients to dry ingredients mixing until just moistened. Spoon into prepared muffin cups and bake at 375F for 15 minutes or until tops are firm to light touch.

Makes 18 medium muffins.

Tostadas

During my recent visit to Mexico I enjoyed tostadas with various toppings. My sister-in-law served a hot chicken stew, a crab salad, a wonderful concoction with poblano peppers, mushrooms, tomato and cream, as well as refried beans with cheese on baked tostadas at my brother's birthday party.


I watched a group of young soccer players devour close to 50 tostadas topped with tuna salad while watching the World Cup. The Milpa Real tostadas are the fried version my daughter bought and they were addictively delicious. I haven't found anything as good yet in Canada.


The tostada in the first picture is topped with a salad of lentils, finely chopped apples, carrots, onions, cilantro, avocado, tomatoes and sweet peppers mixed with fresh lime juice.

Or layer refried beans and ground round adding toppings of cilantro, tomato, salsa, sour cream, shredded cabbage or lettuce and grated cheese

The possibilities are endless...

Here is a link to more information on tostadas from Simply Recipes.

Bean Pie

This dessert pie takes the prize for economy and nutrition. Beans are used in desserts many parts of the world. I found some recipes for very rich versions of bean pie, much like pecan pies, which are popular in southern United States. This recipe is similar in taste and texture to pumpkin pie and can be served with whipped cream.

Ingredients:

1 unbaked pie shell (9 inch)

In a blender combine:

• 2 cups cooked beans, preferably light, smooth beans such as peruano beans (or white kidney, navy or pinto beans)
• 1 cup milk of your choice (I used unsweetened soy milk)
• 2 eggs
• 1 teaspoon each of cinnamon and ginger
• add 1/2 teaspoon nutmeg and cloves if you like them
• 1/2 teaspoon of salt if you have not used canned or salted beans
• 3/4 cup brown sugar or sweetener of your choice

Blend together and pour into prepared pie shell. Bake for 10 minutes at 425F and then reduce heat to 350F and bake until set, about 25-30 minutes.

Layered Vegetable Enchilada Casserole

I found this recipe on allrecipes.com and tried it with a few modifications. It was fast and easy to make and is a good way to use up stale corn tortillas. I did not have any enchilada sauce and could find none at the grocery store. My daughter is going to teach me how to make an authentic version and I will post the directions after we try it out. I made a sauce from 1 cup of hot salsa, 1-6 oz tin of tomato paste and 6 oz of water which was combined in the blender.

Ingredients

• 1 tablespoon vegetable oil
• 2 cups diced zucchini (I used 2 medium zucchini)
  
• 1 cup chopped onion (or substitute some chopped fresh mushrooms)
  
• 2 cups packed coarsely shredded fresh spinach (I used an 8 oz package)
  
• 1 cup whole kernel corn or 1 diced sweet pepper
  
• 2 cups enchilada sauce
• 12 corn tortillas (6 inch)
• 2 cups shredded cheese
• Chopped fresh cilantro leaves

Directions

1. Preheat oven to 350 degrees F.
2. Heat oil in skillet. Add zucchini and onion(mushrooms and peppers if using) and cook 5 minutes or until golden brown and tender. Add spinach and corn. Cook and stir until spinach wilts.
3. Spread 1/2 cup enchilada sauce in a 9x13 baking dish. Place 6 tortillas, overlapping as needed to cover bottom of dish. Spread with half of remaining enchilada sauce. Top with half the vegetable mixture and half the cheese. Top with remaining tortillas and enchilada sauce and vegetables.
4. Bake 20 minutes. Top with remaining cheese and bake 5 minutes or until cheese melts. Cut into 6 squares and garnish with cilantro.

Lentil Sprout Salad

I used to sprout mung bean seeds in jars but they are so inexpensive and easily available in the grocery store that it was not worth the effort to do them myself. A few years ago I tried sprouting green lentils and they have become one of my favourite vegetables. I use a large jar (Costco sized jar that had artichoke hearts in it) and soak 1/3 cup of green lentils overnight in cold water. I rinse and drain them using a piece of cheesecloth over the opening of the jar. They need to be rinsed with fresh water twice a day, and in 3-4 days the sprouts are ready to eat. (You can grow them as big as you want.) They can be stir fried or eaten raw. I saw a recipe for curried lentil sprout salad on Veganlicious and modified it as follows.

2 cups lentil sprouts (from 1/3 cup seeds)
2 cups grated carrot
finely grated rind of 1 lemon
juice of one large lemon
1 tbsp olive oil
a handful of raisins
a handful of walnuts
chopped cilantro

Mix ingredients together and serve. I like it best if it sits for a few hours.

Vegan BBQ

It is a beautiful but unseasonably warm day today, perfect for sitting outdoors on the deck in the late afternoon and evening while cooking supper on the barbeque. I sliced onions, zucchini, and halved two large peppers. The portabella mushrooms and asparagus went on the grill whole. All the vegetables were brushed with a little olive oil and no other seasonings were added. I closed the lid intermittently with the burners on low and in about 20 minutes, dinner was ready. The mushrooms and asparagus cooked the fastest and were transferred to the top tray while the other vegetables cooked.


We put spicy black bean dip on thin whole grain buns (both President's Choice products) and piled on the vegetables.

Delicious! Who knew meatless would be this good?

Strawberry Shortcake Sliders

I saw these little shortcakes on Simply Recipes. The mini cakes above were made with our regular biscuit recipe instead of the richer ones featured in the first link (a 2 inch biscuit cutter was used). Cut the biscuits in half, add 1-2 strawberry slices and a dollop of cream. Store in the fridge. They may keep for a few hours depending on how many people are in the house. They do "slide down" very nicely!

Moong Dal

Our local grocery store has greatly expanded the "ethnic food" product line and there are many items I have never seen or used before. I went to get a bag of besan (chick pea flour) and saw an interesting package of split legumes called moong dal. They are split mung beans and are yellow in colour. I have only seen mung beans used for growing bean sprouts. I looked up a couple of recipes on the internet and made this modified dish which was very tasty and easy to make.

Ingredients

• 2 1/2 cups dried yellow split peas
• 5 cups water
• 1 1/2 teaspoons salt
• chunk of fresh ginger root or grated ginger to taste
  
• 1/4-1/2 teaspoon cayenne pepper or diced jalapeno peppers to taste
  
• 1/2 large fresh tomato, diced
  
• juice and grated rind of 1/2 lemon
  
• 1 teaspoon ground turmeric
• 1 teaspoon cumin seed (I ground mine with a mortar and pestle)
  
• 1/4 cup or more chopped fresh cilantro
• 2 cloves chopped garlic (optional)
• 1 tsp garam masala (optional)
  

Soak beans in water for 30-60 minutes, rinse and cover with fresh water and salt and ginger chunk. Simmer until they are tender, about 30 minutes or longer if you want them softer. Watch that they do not stick and burn, adding more water if necessary. There should not be a lot of water left by the time the beans are done. Add the other ingredients and serve over rice. This recipe can be changed according to your tastes and what ingredients you have on hand. Like any spicy dish it tastes great the next day. Other vegetables can be added during cooking if desired such as carrots, peas, and onion.

Delicious Vegetable Soup

The sweet potato gives this soup a very nice flavour. It is a complete meal on its own but could be served with some good bread and a salad.

1 tablespoon oil
2 onions diced

Cook onions in the oil in a large pot for five minutes until softened.

Add

900 ml carton of vegetable broth (regular)
500 ml of water
2 medium sweet potatoes scrubbed and diced
3 19 oz tins rinsed canned beans (black beans, kidney beans, etc)
1-2 cups edamame or other vegetable
8 cups chopped kale
1 pound spinach

1 teaspoon turmeric (optional)
1 teaspoon hot pepper flakes
1 teaspoon crushed cumin seeds
1 teaspoon oregano
salt and pepper to taste ( I don't add more salt)

Simmer until the sweet potatoes are tender.
I like to eat my soup with some chopped cilantro, red pepper, avocado and lime for a garnish.

Variation:

For a thicker soup, put a 28 oz tin of tomatoes in a blender with 3 tbsp flour and 4-5 garlic cloves. Blend until smooth and add at the end, Stir until thickened.

Serve with homemade croutons.

Asian Noodle Bowl

Our local newspaper featured a recipe for an Asian Noodle Bowl. We had soba noodles on hand and used them in a modified version of the recipe. I did not have the vegetables listed in the recipe and used one sliced carrot, one sliced red pepper, three or four sliced mushrooms, a couple of handfuls of spinach and green soybeans (edamame). I stir fried the vegetables in a wok rather than adding them to the boiling water with the noodles. I used whole almonds instead of sliced almonds. Finally, I used 1/4 cup of peanut butter, skipped the brown sugar and used the red hot sauce in the fridge rather than the chili-garlic sauce. The cilantro, avocado and mango was used as a garnish as a "fusion" touch. The recipe is easily modified and the finished product was delicious.

Here is the original recipe from California Almonds:

50 ml (1/4 cup) sliced almonds

340 g (3/4 lb) whole-wheat spaghetti

½ head broccoli, tops cut into florets, stems peeled and sliced thinly

500 ml (2 cups) snow peas, trimmed

1 red bell pepper, cut into 2.5-cm (1-inch) pieces

125 ml (1/2 cup) unsalted almond butter

50 ml (1/4 cup) reduced-sodium soy sauce

45 ml (3 tbsp) fresh lime juice

30 ml (2 tbsp) brown sugar

15 ml (1 tbsp) chili-garlic sauce

1 scallion, green part only (about 45 ml/3 tbsp)

1. Bring a large pot of water to a boil. Meanwhile, in a dry skillet over medium heat, toast almonds, stirring frequently, until golden, about 3 minutes.

2. Cook pasta according to package directions. Three minutes before pasta is ready, add broccoli to pasta pot. One minute before it is ready, add snow peas and red pepper to the pot.

3. While pasta is cooking, make sauce. In a large bowl, place almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and 45 ml (3 tbsp) of the pasta water and whisk until smooth.

4. Drain noodles and vegetables, return them to pasta pot, add sauce and toss to coat. Serve garnished with toasted almonds and scallion greens.

Makes 6 servings.

Nutritional information per 375-ml (1 ½-cup) serving: 410 calories, 16 g fat, 1.5 g saturated fat, 15 g protein, 60 g carbohydrates, 17 g fibre, 85 mg cholesterol, 460 mg sodium.

Source: California Almonds

Oatmeal Carrot Muffins

Fast...moist...nutritious...delicious!

1 cup buttermilk
1 cup oats (not instant)
1 egg, beaten
1/2 cup brown sugar
1/3 cup melted butter or margarine
1 cup finely shredded carrot
grated rind of 1 orange
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Pour buttermilk over oats in bowl. Add beaten egg, melted butter, sugar, carrots and orange rind and mix thoroughly.

Combine flour, baking powder, baking soda, and salt and mix together. Add to oat mixture stirring until just moistened.

If desired add raisin or dates at this point

Makes 12 large muffins.

Bake at 375F for 15-20 minutes.

Recipe from Muffin Mania by Cathy Prange and Joan Pauli

Lemon Poppy Seed Muffins

These are quick and tasty and are relatively low in fat compared to Grandma's Lemon Cake.

3/4 cup granulated sugar (I use half sugar, half Splenda)
zest and juice of 1 lemon (about 3 tbsp lemon juice)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons poppy seeds

3/4 cup buttermilk or sour cream
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup melted butter

Glaze

1/2 cup icing sugar mixed with 1-2 tablespoons of lemon juice

Preheat oven to 375 degrees F.

Mix lemon zest and sugar together. Mix with other dry ingredients and poppy seeds. Beat eggs and add other wet ingredients. Combine with dry ingredients and mix together until well blended.

Put batter in muffin tin (12 muffins) or you can make one 8x5 loaf with this recipe

Bake for 15 to 20 minutes or until the tops are golden and firm to touch (for muffins)

Bake at 350 degrees F for 50 minutes or so if making a loaf.

Put glaze on tops when they are still warm.

Grandma's Lemon Cake

I love lemony desserts...lemon pie, lemon curd, lemon cake...

Grandma made this lemon cake for special occasions and it was a family favourite. I once decided to figure out the calories and fat in the recipe and was shocked at the numbers I came up with. So they will remain a secret. If I am wanting a lemony tasting treat, I make these lower fat Lemon Poppyseed Muffins. But I have to add Grandma's recipe to this family recipe blog. It is good to take to a potluck or other event where other people will eat most of it before you have a chance to get started.

1 package Duncan Hines Lemon Supreme Cake Mix
1 package Lemon Jello (4 serving size)
3/4 cup water
3/4 cup oil
4 eggs

Mix cake, jello, eggs, water and beat with beaters for 2 minutes. Add oil and beat for another 2 minutes.

Bake in a greased 9 x 13 inch pan at 350 degrees F for 35-40 minutes.

While cake is still hot, pierce top with a fork and pour a glaze made with 2 cups of icing sugar and 1/3 cup of lemon juice over the top.

Serve when cool.

Chickpea Burgers

I am still searching for a fast and easy vegan bean burger which has a good texture and does not fall apart. Lentil Mushroom burgers are tasty but relatively time consuming to make. These patties taste quite different than the lentil ones and are easy to make. I adapted this recipe from a few I looked up on the internet. The spice and vegetable mixture and quantities can be changed according to what you like or have on hand.

1 tin chickpeas (garbanzos) mashed or pureed in a food processor (I just mash them)

1 diced onion
3 cloves garlic, crushed
1/4 cup fresh cilantro
3/4 c grated carrot
1 tbsp lemon juice

1 tsp crushed cumin seeds (or powdered cumin)
1 tsp yellow or black mustard seeds
1 tsp coriander (powdered)
1 tsp salt
1/4-1/2 tsp cayenne pepper

1/4 cup chick pea flour (besan) or white flour

oil for frying

Add a tablespoon of oil to a frying pan and cook onions and spices together until onion is softened. Add garlic, cilantro, carrot and lemon juice and cook for a couple more minutes. (The Becka skipped this step and added all these uncooked ingredients together with the mashed chickpeas. The result was excellent.)

Add the cooked mixture to the mashed chickpeas and blend well in a bowl. Take 1/4 cup of the bean mixture at a time and form into patties with your hands. Use a little more flour if it is too sticky. Fry patties in a little oil in the frying pan until browned on both sides.

This makes a burger that is the perfect size to serve in an English muffin.

Channa Masala

This recipe may look complex, but it is very easy, especially if using canned chickpeas. Like most curry dishes, it tastes even better the next day. Serve with basmati rice. I found the recipe here and modified it very slightly.

Ingredients

• 1 tablespoon vegetable oil
• 2 medium onions (peeled and minced)
• 1 clove garlic (peeled and minced)
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cayenne pepper- I used 1/4 tsp
• 1 teaspoon ground turmeric
• 6 tablespoons chopped tomatoes- I used a few whole cherry tomatoes
• 1 cup water- I increased this to 1-1/2 cups
• 4 cups cooked chickpeas or 2 (15 ounce) cans chickpeas, rinsed and drained
• 2 teaspoons ground roasted cumin seeds- ground with mortar and pestle
• 2 teaspoons paprika
• 1 teaspoon garam masala
• 1/2 teaspoon salt
• 1/2 lemon juiced- I used bottled lemon juice and a splash of lime juice
• 2 teaspoons grated fresh ginger

Directions

1. Heat oil in a large skillet.
2. Add onions and garlic and sauté over a medium heat until browned (3-5 minutes).
3. Turn heat to medium-low.
4. Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
5. Stir for a few seconds.
6. Add the tomatoes.
7. Cook the tomatoes until browned lightly.
8. Add chickpeas and a cup of water and stir.
9. Add the roasted cumin, paprika, garam masala, salt and lemon juice.
10. Cook covered for 10 minutes.
11. Remove the cover add the ginger.
12. Stir and cook uncovered for 30 seconds.

Garnish with finely chopped hot peppers and fresh cilantro leaves if desired.

Chicken and Rice

This is a fast after-work meal for the meat eaters in the family.

4 skinless chicken breasts, bone in or out
1 can condensed cream of mushroom soup (or other creamed condensed soup)
3/4 cup parboiled rice
1 cup water (Add 1/3 cup more water for a creamier base)

Mix rice, water and soup together in the bottom of a casserole dish or roasting pan. Place chicken breasts on top of the mixture. Season chicken with paprika and pepper.

Cover and bake for 45 min at 375 F. Remove lid for last 5-10 minutes.

Serve with a salad or cooked vegetables.

Vegetarian Chili

Chili is one of the fastest meals to make if you use canned beans and tomatoes. I have made it with ground meat, chunks of chicken breast, soy crumbles, but like it this way the best. I have used chili seasoning mixes in the past but due to their high sodium content, prefer to do my own spice mixture. This time I accidently put a teaspoon of cinnamon in instead of chili powder. I added the chili afterwards and the taste was unique and good. I rinse the beans well before adding them to the pan. It can be served in many ways;-

• with toast and a salad
• in taco shells or with tortillas adding salsa and sour cream
• as a taco salad served in a bed of greens and topped with tortilla chips and toppings
• as a stuffing for peppers

In a large pan or wok add some or all of these ingredients;-
2 tsp oil, 1 large diced onion, 1 large diced sweet pepper, 2 cloves garlic, 1 or more chopped hot peppers, 1 or more cups sliced mushrooms. Cook til softened

Add-
1-28 oz tin tomatoes
1-6 oz tin tomato paste if you have it
2-19 oz tins rinsed beans ( I used black beans and kidney beans)
1/2-1 tin canned lentils for a "ground meat" like texture
I like to simmer some zucchini slices in the stew after the tomatoes are added

Seasoning suggestions- (season to taste)

1 tbsp chili powder
1 tsp cumin ( I crush the whole seeds with a mortar and pestle)
hot pepper flakes, cayenne if you like it hotter
1/2 cup or more chopped fresh cilantro (coriander)
salt and pepper to taste
(or one package of chili seasoning mix)

Simmer for a few minutes to blend flavours. Tastes even better the next day.

For a meat-based chili, add 1/2-1 lb of cooked ground meat or chicken chunks. You can cook the meat with the onions and peppers.

Swedish Apple Pie

My sister-in-law Shirley made this delicious fruit dessert for us last weekend. It lends itself to modification and I made it with a mixture of fruit (apples, frozen raspberries and blueberries) as I find that storage apples can be bland by this time of year.

Slice 5 cups of apples or 5 cups of fresh fruit and place in a 9 inch pie plate with

1 heaping tsp cinnamon
1 tbsp sugar or sweetener
1/2 tsp nutmeg if desired
pinch of salt if desired

In a separate bowl combine

1 cup flour or mixture of flours
pinch of salt
1/2 -2/3 cup brown sugar or other sweetener
1 egg
1 cup chopped walnuts or other nuts
1/2 cup melted margarine or butter

Place topping evenly over fruit.

Bake at 350F for 40-50 minutes or until top is browned and fruit is tender.

Microwave Popcorn

Paper bag approximately 14 x 26 cm

Commercial microwave popcorn bags expose users to potential chemical risks which you can read about by following the link to this Wikipedia article. I learned that popcorn can be microwaved easily in regular paper bags and have experimented with the methods described on several websites. Microwave ovens heat unevenly and results can vary even if the same method is used each time. Different sized bags and variations in microwave oven outputs will also affect the recipe. This is how it works in our oven.

Place 1/4 cup of popcorn kernels in a lunch sized paper bag. Fold the top down narrowly twice (about 2 cm folds). If the bag is too small the popping corn will tear it open.

Place bag upright in microwave oven and set on high for 2 minutes 10 seconds (1000 watt oven). Watch the bag closely. Occasionally the popcorn is done in less than 2 minutes so remove early it if the popping slows down a lot or stops.

Remove the popped corn. Sometimes there are quite a few unpopped kernels in the bag and you can put the bag back in the oven for 15 to 30 seconds watching it carefully.

Makes 6 cups popcorn. Pour melted butter over the popcorn or just add salt if desired.

Granola

Mom used to make granola for me in the 1970's. I would take a jar of it back to the one room I lived in when I went to university. I have never made it myself but my daughter was making some today so I looked up a recipe, modified it and made this batch. I have one complaint about it...
It is too good, and rather addictive.
Ingredients:
2 cups rolled oats
1 teaspoon cinnamon
1/2 teaspoon or less salt
3 tablespoons plus 1 teaspoon vegetable oil
1/3 cup maple syrup
1 teaspoon pure vanilla extract
2/3 cup walnuts
1/4 cup coarsely ground or whole flaxseeds (optional)
1/3-1/2 cup raisins or other dried fruit
(Add 1 to 1-1/3 cups of nuts/dried fruit of your choice to 2 cups of oats)
Preheat the oven to 325 degrees F. Grease a cookie sheet.
In a large bowl, toss the oats with the cinnamon and salt.
In a medium bowl, stir together the oil, maple syrup and vanilla. Whisk until completely combined.
Pour the mixture over the oats and flaxseed mixture and and mix thoroughly until all grains are coated.
Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.
Bake for 15 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the walnuts over the granola and return the baking sheet to the oven.
Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Bake for 5-10 minutes until nicely toasted, then remove from the oven. Let cool completely. Sprinkle the dried fruit over the granola.

August 2012

I experimented with a yummy variation of this granola. Forget the cocoa krispie cereal!

Chocolate Granola

Add 2 tbsp unsweetened cocoa powder
Use coconut oil 
Substitute 1 tbsp blackstrap molasses and agave syrup for the sweetener
Use dried cherries for the fruit

Lentils and Rice

I found these colourful mixed lentils in the Indian food section of our supermarket this week. Lentils cook quickly and do not need pre-soaking. They are ideal for a quick supper. I planned to make Mom's Goulash for my husband's dinner and modified the recipe to make this vegetarian version. It turned out very well and both dishes took about 40 minutes from start to finish.

1/2 onion, chopped
1/2 bell pepper chopped
1-2 tsp oil
1 cup lentils
5 cups water
1 tsp salt
1 tsp dried oregano, thyme
1/2 tsp hot pepper flakes

14 oz canned stewed tomatoes

1 cup basmati rice

1 zucchini, sliced or diced
1/2 cup sliced mushrooms
2 cups shredded greens (I used mustard greens)

Heat oil in wok or large pan. Cook onions and peppers until softened. Add lentils and stir into the oil and vegetable mixture. Add salt and spices. (change the spice combination if desired)
Add water and bring to a boil. Turn down heat and simmer lentils for about 15 minutes until they are partially cooked. Add tomatoes and rice and continue to cook until rice and lentils are soft. Add more water if necessary. Add zucchini, mushrooms and greens (or any other combination of quick-cooking vegetables) and simmer until they are done and the liquid is absorbed. Adjust seasonings if necessary.

Makes 4-6 main servings, or 8 side dishes. We served it with cabbage and onion slaw.

(The lentil and rice mixture, without the last group of vegetables, is the right texture and consistency for making a filling for cabbage rolls. I have tried a vegan cabbage roll filling which tasted "OK" but looked very unappetizing. I liked the look of this combination and may try it with some blanched cabbage stored in my freezer)

Pizza Casserole

I adapted a recipe from A Taste of Home and made this vegetarian version of a pizza casserole. It had all the flavours of pizza and could include other favourite toppings in the layers. I will include directions for the meat version as well in case the above link goes dead. This makes two casseroles so one can be frozen for another time.

Ingredients:

3 cups uncooked spiral pasta- I used cavatappi

2 -340 g packages of veggie ground round (or 2 lbs ground meat)**

16 ounces fresh sliced mushrooms (or 2 tins canned mushrooms)

1-2 green peppers, chopped

1 medium onion, chopped (optional)

1 can (15 ounces) tomato sauce- I used a salt-free sauce

1 jar (14 ounces) pizza sauce

1 can (6 ounces) tomato paste

(or you can use 4-1/2 cups of prepared pasta sauce)

1 teaspoon dried oregano

1 teaspoon dried basil

4 cups (16 ounces) shredded part-skim mozzarella cheese, divided

1-120 g package veggie pizza pepperoni

1/2 cup grated Parmesan

Directions:

Cook pasta according to package directions.

Meanwhile, in a Dutch oven,* cook peppers, mushrooms and onions over medium heat until softened; drain.

Stir in the tomato sauce, pizza sauce, tomato paste, and seasonings.

Add the crumbled veggie ground round.

Drain pasta; stir into the sauce.

Divide half of the mixture between two greased 11-in. x 7-in. baking dishes; sprinkle each with 1 cup mozzarella cheese. Repeat layers. Top each with pepperoni and Parmesan cheese.

Cover and bake at 350° for 20 minutes.

Uncover; bake 10-15 minutes longer or until heated through.

Yield: 2 casseroles (6 servings each).

* if you are using ground meat, cook beef and onion over medium heat until meat is no longer pink; drain, and then cook the vegetables until softened

** the second time I made this I omitted the meat/veggie ground round and we thought it tasted even better with just the peppers/mushrooms/tomato sauce.

Lentil Mushroom Burgers

I have been eating a mainly vegan diet for a while and have been trying out many new recipes. This meatless burger is from Canadian Living and is absolutely delicious! I made it exactly according to the recipe. I will copy it here in case the link goes dead. I did not grill them but browned them in a frying pan on the stove.

Ingredients:

1/2 cup (125 mL) chopped pecans
1 can (19 oz/540 mL) lentils, drained and rinsed
1 tbsp (15 mL) vegetable oil
3 cups (750 mL) finely chopped mushrooms
1 onion, chopped
2 cloves garlic, minced
1 tsp (5 mL) chili powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) dried oregano
1/4 cup (50 mL) dry breadcrumbs
1/4 cup (50 mL) salsa
6 hamburger buns

Preparation:
In large skillet, toast pecans over medium heat, stirring often, until fragrant, about 5 minutes. Transfer to food processor. Add lentils; pulse just until smooth. Set aside.

In same skillet, heat oil over medium heat; fry mushrooms, onion, garlic, chili powder, salt, pepper, cumin and oregano until liquid is evaporated, about 10 minutes. Scrape into food processor. Add bread crumbs and salsa; pulse to combine. Form into six 3/4-inch (2 cm) thick patties.

(Make-ahead: Cover and refrigerate on waxed paper–lined rimmed baking sheet for up to 4 hours.)

Place on greased grill over medium-high heat; close lid and grill, turning once, until browned and crisp, about 10 minutes. Sandwich in buns.

Tofu Mayonnaise

I was looking for a vegan option for mayonnaise and came across this recipe on several sites. I did not have high expectations and was very surprised at how tasty it is.

½ lb of medium firm tofu
¼ cup canola oil
2 tablespoons lemon juice
1 tablespoon sugar or equal amount of sweetener
1 ½ teaspoons Dijon mustard
1 teaspoon apple cider vinegar
½ teaspoon salt

Take all of your ingredients, and put them in a blender. Blend until the mixture is smooth and creamy for about five minutes. Transfer it into a jar or a plastic container. Use within a week.

Carrot and Onion Bahjis

The Becka modified this recipe from one in Jamie Oliver's cookbook Jamie's Food Revolution. She likes to make it on Friday nights but today I made it for the first time under her direction. She has substituted the self-rising white flour with chickpea flour which is readily available in our bulk and grocery stores. If you don't have it you can use regular flour. We serve these with hummus and limes and with a salad, they make a good vegan meal.

Grate 2 large carrots and 1 onion (I finely diced the onion)
Grate a 1 inch piece of fresh ginger (can use 1 tsp dried ginger)
Finely chop 1/2 to 1 cup fresh cilantro


Add the following spices and seasonings:

1 teaspoon salt
1 teaspoon cumin (seeds or ground)
1 teaspoon turmeric
1 teaspoon mustard seeds

Add 1 cup chickpea flour
(also known as gram flour, garbanzo flour or besan)
1/2 cup of water

Mix ingredients to form a pasty mixture. I had to add another 1/4 cup of flour to this batch as the carrots were huge.


Heat a couple of tablespoons vegetable oil in a frying pan until hot. Add mixture by teaspoonfuls and cook both sides on medium heat until browned and crisp. The fritters need to cook for a few minutes to cook the vegetables. (like cooking potato pancakes).

Eat when hot. Makes about 25 fritters and serves 4 to 8 people depending on your appetite.