Tag Archives: recipe

Vegan Cornbread + Leftover Stew

12 Sep

Last night was a “Leftover Stew” night. I personally love nights like these because I think that making sure leftovers dont get moldy in the back of the fridge is an important part of being a cook. Waste is such a dishonour to the food that sustains and nourishes us. If you are clever and careful, leftovers can become healthy nutritious meals. We had about a cup each of quinoa, roasted butternut and garlic, and kale. At first I thought I would make a salad, but there wasnt really enough for four hungry adults. So I made stew.

There is something about sitting around the table with my family, knowing that they had a long and tiring day, and sharing a homemade dinner. Outside, the season is changing, there is a chill in the air and the scent of woodsmoke. Its getting darker earlier, so when we sit down, the light has gone, but inside it is warm and bright. The scent of simmered vegetables, softened with wine and brightened with chili, the sweet nuttiness of the cornbread… all these are good things, but it is the company, the laughter, the sense of being comforted and nourished deep down that makes me most happy. The joys of a communal meal are amongst the purest and sweetest.

And to be honest, making the stew was an exercise in simplicity. I sauteed some onions in olive oil until they were just slightly browned. I added chili flakes, paprika and oregano for a hit of heat. Four large portobello mushrooms went in next, adding their musky flavour. Half a cup of red wine, half a cup of water, a can of beans and all the leftovers. Salt and pepper. And then for sparkle, I chopped up about a cup of heirloom baby tomatoes and added them, not cooking them down entirely, but letting them add their liquor to the sauce. With it I served cornbread and guacamole (an avocado, almost too ripe, mashed with salt and pepper and a squirt of lemon juice). Totally vegan and put together in under half an hour. And it felt really good to know that nothing in this house goes to waste.

This cornbread recipe is adapted from one that Cook’s Illustrated published. It won the blue ribbon at the Iowa State Fair for 11 year old Dana Sly. The secret is ground flax seeds – which are good for you in innumerable ways – that when simmered with water become a thick paste. This paste keeps the cornbread moist and enhances its nuttiness. If you cant find flax seed meal, just grind up some flax seeds in your food processor. I added some fresh corn, tossed in some flour to ensure that the corn didnt sink to the bottom of the bread. But the recipe is Dana Sly’s and I salute her!

  • 2 tablespoons ground flax seed
  • 6 tablespoons water
  • 3/4 cup all-purpose flour
  • 1 1/4 cup cornmeal
  • 1/4 cup light brown sugar
  • 3 teaspoons baking powder
  • 3/4 teaspoon table salt
  • 1 cup soy milk
  • 1/4 cup canola oil
  • Kernels from 1 ear of fresh corn tossed with 1 tbsp flour

Preheat the oven to 210 C (420 F). Rub a baking pan with margarine or spray it with non stick cooking spray. Set aside.

Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.

In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.

Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Using a wooden spoon, combine well but dont over mix.

In a separate small bowl, toss together the corn kernels with the flour, and just mix into the batter.

Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.

Serve with Leftover Stew for a beautifully vegan dinner.

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White Chocolate Raspberry Tart

10 Sep

Raspberry TartToday is a day of celebration – it is the end of the Ramadan and the Rosh Hashanah. Two very intertwined religions, and their holidays. Well, on a day like today, you just have to celebrate. So I came up with this vegetarian (but unfortunately not vegan) white chocolate raspberry tart. The pastry cream was imbued with the rich lusciousness of white chocolate, such a perfect match for tart sweet bright raspberries. I dont usually do fruit with chocolate, but this is the exception that proves the rule.

This is a phenomenal tart. And I can say that because I have made some pretty damn brilliant tarts in my day…. but this one. It was so very good. The pastry crust was like a sugar cookie – dense, buttery, flaky and scented with vanilla. The pastry cream was literally stuffed full of Callebaut white chocolate. It was so creamy, it was sinful … but the great thing about it for me was that it looked like any garden variety vanilla pastry cream. It was only upon tasting that the ambrosial flavour of white chocolate made itself known. I adore good surprises like that! And the organic raspberries were the perfect counterpoint – tart and bursting with last of the summer sunshine, they made the white chocolate cream even more chocolate-y. This was one of my best tarts by far.  And the best part was seeing family eat it so happily on this most family of celebration nights… BSA’s son was surprised I made it from scratch 😉 It takes quite something to impress a 13 year old, so I was happy. Heh.

I put this tart together in literally half an hour (not including the wait times for baking and cooling off). Baking the pastry took very little time – but you need to make sure its baked through, because once it comes out of the oven, there is no more baking to do. I didnt bake it blind – I just made sure I poked tons of holes in it with my fork. It shrunk a bit, but I baked it in a 9 3/4″ spring form pan, so a little shrinkage was okay. The pastry cream took minutes to make, and about 20 minutes to cool in the fridge. Putting raspberries on top wasnt really work … but it was fun! I was actually a little shocked at how easy it was to make this tart – the return was so big, that I should have slaved for hours on it. It was a joy to present something so decadent and yet so easy to make.

Start at least 2 – 3 hours before you plan to serve this tart (or the day before) as you do want it to set up in the fridge.

Serves 8 people

Sweet pastry

  • 1 1/2 cups flour (all purpose is fine, but if you have pastry flour, use that)
  • 1/4 cup sugar – I used powdered sugar, which I find gives a finer result
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, frozen
  • 1 egg
  • 1 – 2 tbsp vanilla essence

In a small bowl, mix together the flour, sugar and salt. Use a fork and make sure it is all combined.

Grate the butter over the flour mixture, and using your fingers, toss to combine well. You should have oatmeal flakes of butter within the flour mixture.

In another small bowl, or cup, beat together the egg and the vanilla essence. Use more vanilla essence if you think your essence isnt very strong or flavourful.

Pour the egg mixture over the flour mixture, and using your hands, knead to combine. You should have quite a soft dough.

Tip the dough out onto a clean surface, and knead two or three times to get it soft and pliable. Using the heel of your palm, smear the dough away from you. This will spread the frozen butter in thin layers throughout the dough. Do this two or three times.

Roll the dough into a ball, put it back in the bowl, and refrigerate for ten minutes or so to let it all just come together.

Preheat the oven to 175C (350F). Have a pie tin, or a spring form cake pan (I used a 9 3/4″ pan) ready.

Take the dough out of the refrigerator, and tip it out onto a clean surface. Using a rolling pin, roll out the dough to about 1/8″ thick, or to fit your pan.

The dough should be malleable enough, and yet cold enough, so it wont stick to the surface, or to your rolling pin. If it sticks, it has not sat in the fridge long enough, so put it back for a few minutes.

Once you have rolled out the dough to your liking, roll it onto your rolling pin, and centre it over your pan. Place it gently in the pan, and using your fingers, make sure all the edges are even. My spring form pan had very high edges, so I just folded the dough over and crimped it to come up about half way up the pan. It worked out fine!

Put the dough back into the fridge for five minutes or so to get over being rolled and prodded! This is an important step so dont forget it!

Once you take the unbaked crust out of the fridge, poke multiple holes in it with the tines of a fork. Dont forget to go up the sides!

Bake in the oven for 25 minutes or so, or until completely baked through and very lightly tan in the centre. You will know if its baked fully or not by the texture of the crust. If its soft, malleable, it has not baked long enough. If its firm, and solid feeling, its fully cooked. Decide on how brown you want it – for this delicate tart, I decided to let it barely get a blush of bronze.

Set aside to cool.

White Chocolate Pastry Cream

  • 1 1/2 cups milk (I used lowfat)
  • 1 + 1 tbsp vanilla
  • 1 cup best quality white chocolate
  • 1/4 cup powdered sugar
  • 1 tbsp flour
  • 2 tbsp cornflour
  • 3 egg yolks

In a small saucepan, heat the milk, 1 tbsp vanilla and white chocolate over medium low heat, stirring occasionally, until the white chocolate melts.

Meanwhile, mix the sugar, flour and cornflour together very well with a whisk. Add the further 1 tbsp vanilla and the egg yolks, and whisk extremely well until everything is thoroughly combined.

When the milk is quite hot, take about 1/4 cup of milk, and add it to the egg mixture. Whisk very well. Turn the heat up on the milk mixture, and allow to just come to the boil. Add all the egg mixture at once, and turn the heat down. Stir until very thick.

If you are worried that the pastry cream is lumpy, you can sieve it, but its usually unnecessary as long as you have whisked the ingredients together very well at each stage.

Put aside to cool, about 10 – 15 minutes.

Assembly

  • Cooled crust
  • White Chocolate Pastry Cream
  • About 2 cups fresh raspberries, lightly rinsed if needed

CelebrationPour the pastry cream into the crust. Arrange the raspberries on top in a pretty pattern (I usually just make rings but do as your heart desires). Refrigerate for at least 1 – 2 hours.

If you are making this tart the night before, prepare all the elements separately, and assemble them together a few hours before serving.

Serve and Celebrate!

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Macaroni + Cheese

9 Sep

and cheese!I was watching BSA make lunch for his son to take to school the other day – it was mac + cheese from a box. That haunted me for days – the bright orange glow of the cheese powder. It really disturbed me 😉 So tonight, when I was considering what to make for dinner, I decided to do a home made macaroni + cheese, and see how long it took to do. To be honest, this is a quick, easy meal. Absolutely delicious and probably 10 – 15 minutes worth of work in total. And the taste is so much better that really, there is no comparison.

You can make it vegan by substituting margarine for butter, Daiya rice cheese for the cheddar and parmesan, and soy milk (my favourite these days is Silk) for the milk. It turns out really well, especially if you pay attention to the seasonings, and taste taste taste. I baked the whole thing in a loaf pan because it was easy and I had just used the pan when I made the zucchini bread the day before. You can use any pan, the wider and shallower, the more burnt cheese topping you get! 😉

Macaroni and cheese can be a bit overwhelming just as is. So I like to mix it up a bit. In this version, I added a handful of sundried tomatoes. In another, you could add truffle oil and dried portobello mushrooms. In yet another, a handful of frozen spinach. It doesnt have to be a lot of work to cut through all that cheesy cheese-ness, but it can be a bit of a relief. Though it must be said, there is something about a purely mac and cheese dish that is deeply soothing. That bland perfection does wonders for a tired soul.

This dish will serve 4 – 6 depending on greed

  • 3 – 4 cups dried pasta – penne, macaroni, etc
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 tsp salt (plus 1 tsp for boiling pasta)
  • 1 tsp pepper
  • 2 cups milk, at room temperature
  • 1 tsp basil
  • 1 tsp oregano
  • 1/2 tsp paprika
  • 1/4 – 1/2 cup sun dried tomatoes (or dried portobello mushrooms and a dash of truffle oil or 1/2 cup spinach or broccoli … as you wish) – optional
  • 1 – 2 cups grated sharp cheddar cheese (to taste) – note that you can also add other cheeses as per your desire – crumbled feta, blue, jack, etc.
  • 1/2 cup parmesan, divided
  • 1/4 breadcrumbs

Take the milk out of the fridge, measure out 2 cups, and set aside. Preheat the oven to 200C (400F).

Bring a large pot of water to the boil. Add a dash of olive oil and a teaspoon of salt. Read the instructions on the pasta packet, and add the pasta. You will cook it until it is about 2 minutes before al dente, so if it says to cook for 9 minutes, keep the pasta in for only 7 minutes!

In a large saucepan, melt the butter. Once the butter is melted and bubbling, add the flour, and cook this roux, stirring all the time, until it is browned. You want it a nice tan – not quite coffee coloured, but may be toffee coloured! This will add a huge depth of flavour. Add salt and pepper. Once the roux is browned to your liking, add the room temperature milk in increments of 1/4 – 1/3 of a cup. You want to add the milk slowly to enable the sauce to slowly thicken… if you add it all at once, you will have blobs of browned flour floating in the milk! This is the main reason why you want the milk at room temperature, so that incorporating it into the roux is much easier.

Once the first 1/2 cup of milk has been incorporated, add the basil, oregano, paprika and sun dried tomatoes (if using). Continue to add the milk, stirring all the while. Taste for seasoning and adjust.

Take the hot seasoned sauce off the fire, and add the cheddar cheese, tasting and adjusting after about 1 cup. You may need up to 2 cups.

Drain the pasta, and set aside.

Add 1/4 cup of the parmesan, and mix well. Taste and adjust any seasonings. Add the pasta to the sauce, and mix to combine completely.

Mix the remaining parmesan with the breadcrumbs.

Put the macaroni and cheese into a baking dish, sprinkle with the breadcrumb parmesan mixture.

Bake for about half an hour, broiling for the last few minutes if you like a super crispy top.

Never go back to box mac + cheese again!

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Zucchini Bread

8 Sep

DeliciousToday was a day of memories… I dont know why, may be because I chatted with old friends, and video conferenced for a while with family back home, but today was a day for remembering. It was also a Whole Foods day (which makes it a fabulous day) and once again I was inspired and amazed by the produce, the freshness, the colour, the beauty of all the gorgeous fruits and vegetables.

Because of that certain melancholy memory feeling to today, I decided to make zucchini bread. This is a wonderful bread, spicy, warm, gorgeous crust, hearty and yet very good for you. I love zucchini bread because its a wonderful way to get non vegetable eaters to eat their greens! How can that simple squash be transformed into a bread that tastes as if it was sent from the Goddesses? I dont know, but I do love it so. Our mother used to make zucchini bread, and though that recipe has been lost, I think I came pretty close to making something that has the same comforting, loving feeling to it.

This bread freezes exceptionally well. Its wonderful slathered with butter (or margarine if youre a vegan!) and it is fantastic sliced and toasted. I remember thick slices, slightly burnt at the edges, salted butter seeping onto the surface of the bread. Pure comfort. Pure happiness. Its also a great bread to give to little ones who are just starting to eat, because of the vegetables and because it teaches them about spice and taste and texture.

This recipe will make a large loaf. If you only have small loaf pans, divide into two. Baking time is still roughly the same. Make some, its easy, I promise. And make memories of your own 🙂

I used eggs in this recipe, but if you are vegan, they are easily replaced by 1 cup of applesauce. You will get the same texture and deliciousness as if you used eggs.

You can add raisins and nuts to this recipe if you like (about half a cup each) but I like my zucchini bread pure. If you do add, walnuts are particularly good with this bread.

For one large loaf, you will need:

  • 2 eggs (or if vegan, use 1 cup apple sauce plus 1 tsp lemon juice)
  • 1 cup canola or other light vegetable oil
  • 1 cup dark brown sugar
  • 1/2 cup light brown sugar
  • 2 tbsp vanilla essence
  • 2 1/2 cups flour (I used whole wheat flour, but use any kind you have – all purpose is fine)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tbsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 2 – 2 1/2 cups grated zucchini, skin on – about 2 medium sized zucchini

Preheat the oven to 175C (350 F). Line a large loaf tin with baking paper. I cut a piece of baking paper that was about three times larger than the base of my loaf pan, and then cut into each of the four corners of the paper at a 45 degree angle. This made it easier to line the baking pan and fold over the edges.

In a large mixing bowl, beat the eggs lightly. Add the oil, sugars, and vanilla essence, and whisk until thick and glossy.

In a separate bowl, mix together the flour, salt, baking soda, baking powder, cinnamon, ginger and nutmeg. Use a spatula to make sure all the spices are well integrated into the flour.

In three batches, mix the flour into the oil mixture, taking care not to over mix.

Wash the zucchini well, and then top and tail it, and grate finely. Measure out the zucchini into the batter. 2 regular sized zucchini usually gives me about 2 1/2 cups of grated zucchini. If you have a bit more or a bit less, its fine. Just dont go above 3 cups.

Mix the zucchini gently into the batter, ensuring that its well incorporated.

Pour the batter into the loaf pan, and bake in the preheated oven for an hour to an hour and a half, or until a tester comes out with only crumbs attached. If you bake beyond an hour, check every ten minutes or so to ensure it does not over bake.

Enjoy the scent that permeates your house, and allow the zucchini bread to cool for at least 20 minutes before slicing and devouring, and making some comforting memories of your own!

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Vegan Chocolate Cake

6 Sep

Chocolate Vegan CakeSo keeping on with the vegan theme this weekend, I decided to try my hand at a vegan chocolate cake. I know, right. Vegan and chocolate just dont seem to go together, but if you stop to think for a moment, cocoa powder, which is the most intense chocolate taste you can find, is vegan. Get all the other bits right, and you have one superb cake. Its delicious, tasty, moist, velvety, and very chocolaty … and yet at the same time, its not heavy as most cakes are. May be because there are no eggs, milk or butter to weigh it down, but honestly, this was the most decadent light chocolate cake I have ever sampled.

The recipe for this cake, in one version or another, has been floating around the internet for ages. Its called Depression Cake because it was created during the Great Depression in America. It uses simple, easy to access ingredients. I bet you have just about everything to make this cake in your larder! The vinegar is the surprise ingredient. When it interacts with the baking soda, it not only leavens the cake, but also ensures a deep moistness. Most vegan cakes are either really dry, or really heavy. The vinegar changes this completely by taking the place of eggs which serve to moisten and leaven cakes usually. Once its baked, you cannot taste the vinegar, but you can experience the effects of it on the cake – heaven!

I used light brown sugar in this recipe. Of course some vegans dont take sugar or honey. If you are one, then substitute agave or liquid cane syrup to give the same sweetness as 1 cup of sugar. I also upped the amount of cocoa powder (because I really like chocolate) and added a dash of cinnamon. I find that cinnamon or coffee really deepens and develops the taste of cocoa powder – it ripens it and allows the cocoa scent to flower. I wouldnt add coffee to this cake simply because we were eating it in the evening, and I didnt want everyone to be up until all hours. However, if you like coffee better than cinnamon (or another spice – like nutmeg or even more vanilla), go ahead and substitute.

This cake is immensely forgiving. And very easy to make because literally, you can do it in the cake pan, though I used a bowl. And please, try and make it with the chocolate frosting. While the cake by itself is great, the frosting just brings it right over the top! The frosting is the icing on top 😉 Its creamy, light and yet very chocolate. I cant believe its made with so few ingredients, but again, the interaction of the different ingredients (salt is key here – dont leave it out!) created a creamy frosting that really worked well. Try this cake, and serve it to carnivores you know and love. They will not believe that there are no animal products!

Serves 8 – 10 (depending on greed). I used a 9 3/4″ spring form pan for this cake.

  • 1 1/2 cups whole wheat pastry flour (if you have it – all purpose flour is absolutely fine too – the whole wheat flour just gives a little nuttiness to the cake which is nice)
  • 3/4 – 1 cup light brown sugar
  • 1 tsp baking soda
  • 1 cup cocoa powder
  • 1 tbsp cinnamon (you can add up to 1 tbsp more if you feel the need but it will become very cinnamon-y)
  • 1/2 tsp salt
  • 2/3 cup canola oil
  • 2 tbsp vanilla essence
  • 1 tbsp white vinegar
  • 1 cup soy milk

Preheat your oven to 175 C (350 F)

Lightly oil a 9″ or larger cake pan. I did not oil mine – I lined it with greasproof paper, and it was fine. Oil if you wish. You can also mix all the dry ingredients straight into the cake pan, and then pour the wet ingredients over, but I preferred to do this in a bowl.

In a large bowl, measure out the flour, sugar, baking soda, cocoa powder, cinnamon and salt. Using a fork or small whisk, mix together until completely combined.

In a 1 cup measuring cup, measure out 2/3 cup canola oil. Measure the vanilla, and vinegar into the cup, and beat together well. Pour over the dry ingredients, and then measure and pour over the soy milk. Mix everything together very well with a fork or whisk, and immediately pour into cake pan.

Bake for 30 minutes, or until a toothpick comes out with only a few crumbs attached.

Let cool for at least 20 minutes before icing.

With Vegan Chocolate IcingCreamy Chocolate Icing

  • 3/4 cup icing (powdered) sugar
  • 1 cup cocoa powder
  • 1 cup soy milk or soy creamer
  • 3/4 tsp salt

Mix everything in a small bowl. Whisk together for a few minutes, until the mixture is completely combined, and has become slightly fluffy, creamy, light and glossy. Pour straight over the cake, and refrigerate for a few minutes. The icing will be soft, but will not run.

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Sticky Fingers Bakery + Fried Rice

5 Sep

Today was a totally vegan day. We planned it that way, but to be honest, no one ever even vaguely missed the dairy! For brunch, we went to Sticky Fingers Bakery – a Washington DC vegan institution. M and I had been talking about it for ages … when she got married, I thought of getting her a cake from Sticky Fingers, but I couldnt get my act together! Finally, we went and ate there. It was a bit of a mission to get to, but thank Goddess for GPS, she found it fine!

Sticky Fingers is a really cool, relaxed place. There were families, teenagers, a young woman studying for her LSATS, guys drinking coffee and Skyping, and a man who came in and bought himself a huge sundae, and sat all by himself and ate it with great relish. As you walk in, there is a cold case with pre-made food: everything from TLT’s (tomato, lettuce and tofu bacon sandwiches) to pasta to gyros. Straight in front of you is the bakery section with cookies, cakes, brownies, cupcakes. Everything is home made, fresh and looks incredibly tempting. There is a menu on a chalkboard above the payment counter, and drinks from a cooler or you can order coffee and tea. You can choose between take out and eat in, and because we were with the baby, we sat and ate. There are a few tables (one big communal and 6 smaller tables) inside, and a few outside.

I had the iced vanilla latte, and it was absolutely superb. The coffee itself was brilliant, and I couldnt tell the difference between the soy they used and regular milk. I think they used Silk, which we have tried, and its great. M suggested we have the breakfast sandwich. It came from the pre-made cooler, and it was sublime. Sooooo bloody good! Two english muffins sandwiched a tofu egg omelette (coloured with tumeric and creamy and delicious), with soy protein sausage, and a yeast vegannaise. It was one of the most delicious things I have had in a long time.

M and B had seconds, and I decided to be adventurous by ordering the biscuits and gravy, with scrambled tofu and roasted potatoes. To be honest, I should have stuck with the breakfast sandwich. The biscuits were bland, the gravy was this floury white sauce that was completely tasteless, the scrambled tofu was just ok, and the roasted potatoes had no flavour to them at all. We were all quite disappointed after the delights of the sandwich.

To make up for it, I ordered a sweet and salty cookie which was really good! A chocolate chip and raisin cookie, baked with a sprinkle of salt over it. Really lovely, wonderful juxtaposition of tastes. I would have those again and again! M had a peanut butter fudge cupcake for dessert and B had an oreo cupcake. They were delicious (I think B had seconds on that too!)…. Not too sweet, velvety, moist, and very chocolaty. Even Baby Z got into the fudge cupcake. But when everything is vegan, cholesterol free, lower in saturated fats and sweetened with evaporated cane juice … its actually kind of okay 😉

I also ordered, and took home, a sticky cinnamon bun. How can you not when they are the bakery’s name inspiration? They were good, if a bit doughy…I should have gotten another sweet and salty cookie instead. Though this bakery is not cheap, it is very much worth the trek to find it, and the expense. I wish I could say everything was delicious, but what was good, was phenomenal! We were so busy eating, I didnt even have time to take photos 😉

Sticky Fingers Bakery
1370 Park Road, NW Washington DC, 20010
1 block north from Columbia Heights Metro
Tel: 202.299.9700

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vegan!We had a busy afternoon, walking around downtown, shopping, playing… When it was time for dinner, we wanted something really light and yet satisfying. Fried rice was the perfect solution. I made it really quickly and very simply, with a few ingredients.

Because we had rice, curry and rendang potatoes for dinner last night, I had left over rice – this, as any Malaysian will tell you, is the key to good fried rice – cold rice! Once rice has been cooked and refrigerated, the starches solidify over each grain. When you apply heat again, the grains of rice remain intact, firm and rice-y. If you try and fry hot just cooked rice, it will turn to mush!

I used what was in the fridge for this dish, and heated up the remains of the rendang potatoes (mmmmmmm) to serve as a side dish. It was a delectable vegan dinner! You could use any manner of vegetable in this dish – peas are wonderful, as is spinach. Toasted cashew nuts would be great too.

Serves 4

  • 2 – 3 tablespoons oil (I used 1 tablespoon each of olive, truffle and toasted sesame oil – use what you have – peanut oil is good too – it gives a nutty smoky flavour) plus additional if needed
  • 1 cup sliced and chopped red onion
  • 3 cloves garlic, sliced
  • 1 inch ginger, sliced and chopped
  • Salt and pepper
  • 1 tablespoon plus extra soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 – 2 cups button mushrooms, peeled and sliced
  • 3 – 4 cups cold rice (at least overnight in the fridge)
  • 1/2 cup baby roma tomatoes, sliced
  • 1/2 cup baked seasoned tofu, cubed
  • 2 tbsp chili sauce (I used Lingam’s)

In a large, non stick frying pan, over medium high heat, saute the onions, garlic and ginger in the oil. This is the longest part of the dish – you need to get the onions past the soft stage to the slightly burnt and sticky stage. Adjust your heat accordingly so they dont over burn, but keep stirring and let them really cook down so they are soft and brown at the edges. Salt and pepper well.

Pour over the soy and balsamic vinegar, and let the onion mixture cook for several minutes more. Peel and slice the mushrooms, and add them to the onions. Encourage them to burn a bit too – you want them to lose all their moisture, and cook well. Once the mushrooms have coloured, add the rice all at once, and mix the rice into the pan ingredients. Fold over and over again, using a spatula or wooden spoon. Incorporate everything, and then taste. Pour over a bit more soy so that the rice colours a little. Taste again.

Add the tomatoes and tofu, and stir to incorporate. Taste. Adjust. Add the chili sauce and taste again. Adjust to your liking, and serve hot. M and I love scraping the pan from fried rice – its where the best bits hide!

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Rendang Potatoes!

4 Sep

DelectableI have long mourned the loss of rendang from my life as a vegetarian. My sister, too, says that the one thing she might consider eating meat for again is rendang. For those of you who dont know this food of the Goddesses, here is the definition of rendang from Wikipedia:

Rendang is made from beef (or occasionally chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk, spices and sometimes kerisik (toasted coconut paste) for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies.

Its as good an explanation as any … rendang is difficult to explain, because its kind of curried, but not really. But once you eat it, it can become obsessional. Each state in Malaysia has a different kind of rendang, and we grew up eating Rendang Tok from our Dad’s home state of Perak. We of course consider that the height of rendang. But to be honest, since we both became complete vegetarians, any kind of rendang would be most welcome.

One of the reasons I love cooking is that inspiration comes from strange places. I have often wondered how to translate rendang into a vegetarian dish that was easily accessible. Jackfruit and cassava are not available here in the US, at least not easily, and so … I was looking at the potato gratin I made the other night, and marveling at the alchemy which turned the milk and cheese into a gooey sticky lovely binding for the potatoes, and suddenly, I thought, oooh. What if I put a rendang sauce together with boiled potatoes and roasted the whole thing in a high oven? I think I might be on to something…

So today, when I had quite a bit of time to potter about the kitchen, I decided to make rendang potatoes. I served them with rice and a beautiful mixed vegetable curry, which got quite a bit of sweetness from sugar beets and artichoke hearts and stems. The potatoes were spicy, salty, crispy and gooey with rendang paste. They were phenomenally good.

If you have access to a great market, try and make your rendang sauce from scratch. I give you below a basic recipe for rendang sauce that you can then treat as I do to prep it for the potatoes. If you dont have access to a good market, do as I did. Buy rendang sauce, jazz it up a bit, and boil it down until it is very very dark and very syrupy. Mix it with boiled potatoes, add a bit of olive oil or peanut oil, and roast until the rendang sauce becomes a paste, coating and loving those gorgeous crispy potatoes. Heaven.

For rendang sauce

I used 1/2 bottle of Rendang Sauce from World Market. I mixed it with:

  • 1/2 can thick coconut milk
  • 1 tsp cinnamon
  • 1 tsp tumeric
  • 1 tsp salt
  • 3 tsp toasted sesame oil
  • 1 tsp light brown sugar
  • 1/2 tsp honey
  • 1 tsp grated fresh ginger
  • 1 tsp grated fresh garlic
  • 1 tsp paprika
  • 1 tsp red chili flakes
  • 1 stalk of lemongrass, smashed

Boil this concoction in a saucepan over medium high heat for at least 30 minutes, mixing often. You might need up to an hour. The mixture will turn from light brown to a deep dark chocolate brown, and will reduce by up to 3/4ths. This is very very good. Taste and adjust seasonings. Once it is ready, fish out the lemongrass stalk, and set aside and prepare your potatoes.

If you are cooking the rendang sauce from scratch, you will need:

  • 2 – 5 fresh red chilis, seeded and chopped
  • 3 dry red chilis
  • 2 inches galangal root (a type of Asian ginger), peeled and chopped
  • 1/4 red onion, chopped (or 3 shallots, chopped)
  • 5 cloves of garlic
  • 1 inch ginger, peeled
  • 1 stalk of fresh lemongrass, smashed
  • 1 tsp fennel powder
  • 1 tsp cumin powder
  • 1 tsp tumeric

Create a paste from these ingredients in a food processor. Add a tiny bit of water if you need it, but you shouldnt really. Set aside.

  • 4 -5 tbsp olive oil mixed with peanut or toasted sesame oil (about 50/50)
  • Spice paste as above
  • 1 stick cinnamon
  • 2 cloves
  • 2 star anise
  • 1 tbsp tamarind pulp (mixed with water and deseeded)
  • 1 stalk of lemongrass, smashed
  • 7 kaffir lime leaves, thinly sliced
  • 1 tsp white pepper
  • 1 – 2 tsp light brown sugar, or palm sugar if you can get it, to taste
  • 2 cups thick coconut milk
  • 1 – 2 cups dried grated coconut, toasted

In a large saucepan, over medium high heat, heat the oil, and fry the spice paste until it becomes fragrant, and begins to separate from the oil. Add the rest of the spices, sugar and coconut milk . Mix well, and allow the mixture to boil until it is reduced by at least half. This can take up to an hour, and should be done on medium heat. Drain out the spices, and return the mixture to the heat. Add the toasted coconut, and continue to simmer the mixture until it is very thick and dark glossy brown, probably a further 30 – 40 minutes. Taste and adjust seasonings if need be. Proceed with the rest of the recipe.

Assembly

  • 1 1/2 lbs (about 3 kg) potatoes, sliced. I used fingerling potatoes, and left the skin on.
  • Salt and pepper to taste
  • Rendang sauce
  • 2 tbsp olive oil

Preheat your oven to 200 C

Boil the potatoes in salted water until they are just soft. A fork should be able to pierce one with little effort. Drain, and tumble the potatoes into a casserole dish that should fit them quite evenly. Its okay if they are crowded, but you dont want them in big layers – they will steam rather than roast.

Pour the reserved rendang sauce over, and stir to cover. Make sure every last potato has been totally glazed in the sauce. This is important, so take your time. Taste, and adjust salt and pepper if needed. Pour over the olive oil, and roast in the oven for at least 30 – 40 minutes, or until the potatoes are quite crisp, and the rendang sauce has reduced further to a thick dark brown paste.

Serve and get ready for people to go into paroxysms of joy.

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The Elements of a Perfect Salad

3 Sep

Summertime, and the living is easy … Every time I get an urge to make a salad, I hear that song singing in my head. I never used to like salads (strange for a vegetarian, I know!) but that was because I grew up in the olden times when salad was iceberg lettuce with some washed out supermarket tomatoes. These days, salads are a whole different creature. They are sumptuous, delicious, delectable and can serve as an entire meal.

Dont get me wrong, I have learned to love side salads too – I think there is much to be said for the perfect accompaniment to say, mac and cheese, or pasta … where a salad needs to be fresh, sparkling, with a few key ingredients that will highlight and compliment the meal. But what I am thinking about here is a salad that is an event. A salad that stands on its own, and is immensely satisfying. When I go to non-vegetarian potlucks, I often bring the salad. I usually find that even the carnivores want more!

Here, then, are my nine elements of a really perfect salad, one that will create for you a fearsome reputation as a master salad maker.

Theme

Decide on one theme and stick to it! Salad is ripe for interpretation, and for creativity, but just as with any meal, a mishmash of ideas and thematic flavours will muddy and confuse the eater. Decide on the direction in which you want to go, and let your imagination flow from there. An Asian inspired salad could have mung bean sprouts, sesame seeds, and a rich soy honey dressing. An Indian-Asian inspired salad could have a curry mayonnaise dressing, green beans, potatoes and possibly cubes of grilled paneer. A breakfast salad could have poached eggs in it, along with toasted brioche croutons, and may be some roasted tomatoes. You get the idea…

Remember though that its important for you to depend on your sense of taste and balance when deciding on where you want this salad to go …And think very carefully about each ingredient you add. You will know if there is dissonance. I often write down exactly what I am thinking of putting in a salad. Sometimes an ingredient just jumps out at me and says, Wrong! Even if I am really craving that thing, I trust my instinct and judgement about how things will go together, and I usually take that element out, or serve it on its own. If you are making an Asian inspired salad, dont add parmesan cheese – it just does not go well! But a banana or pineapple might. If you are making an Italian salad, then may be you should think twice about having soy basted tofu as your main protein.

Your whole meal does not have to coordinate around a singular theme, but your salad should definitely incorporate elements that naturally go together. Dont try and stuff ten different vegetables together, that have no complementary value, and call it a salad. No one will believe you, and no one will eat it!

Green

While I do love a simple salad of chopped tomatoes and avocado, or a roasted potato and garlic salad, most salads in my estimation have to begin with green leaves. My green of choice is baby arugula (rocket ) – I love love love it. I love the peppery taste of it – it is substantial if you know what I mean. I love how it stands up to most anything you throw at it. But, if arugula is not available (or I am serving arugu-phobes), I also love raw baby spinach. Baby leaves of any kind are usually a good bet – they are infinitely tender, and their taste is clean and sweet. Play around with green – and if you like, add a few surprises, like some chopped basil leaves for a change of taste.

And if you know a farmer, or have your own garden, whatever green there is, use. My wonderful organic delivery guy back home delivered lettuce picked from his crop that day. I stood in the kitchen, and ate the lettuce as is, it was so beautiful. Go with your taste, and go with what is freshest. But add green!

Also, make sure the leaves are impeccably clean. Even if the package says its been cleaned already, clean it again. I read somewhere that there is more bacteria in a washed packet of lettuce than in an unwashed bundle. Just clean the leaves – it doesnt take long. I usually immerse the leaves in cold  salted clean water. The salt will make sure any little bugs left living in the leaves are encouraged to let go 😉 I swish them around in the water and make sure that any grit or dirt is rubbed off. One of the best investments of my life is a salad spinner – you can get a cheapo one from Ikea for a few bucks, and a fancier, but far sturdier one is made by Oxo. Whichever you choose, spin those leaves like your life depended on it! And then spin again! My nephews love to help to “cook” by spinning the salad leaves. Its a nice way to incorporate non cooks in the cooking process 😉 The leaves will be very crisp and dry once they have been spun a couple of times… wrap them in a clean kitchen towel or paper towels, and refrigerate them until you are ready to put the salad together (which really should be just before you serve it).

Protein

I like to have a little protein in my salads, especially as a vegetarian. There are so many lovely things to choose from – garbanzo beans add a creamy richness, seasoned baked tofu adds meatiness, quinoa adds nuttiness, as do any variety of nut (from pine to almond to cashew to macadamia – which happens to be one of my best), eggs add a silky quality, and shavings or cubes of cheese (parmesan and cheddar are my favourites) are always welcome.

I think its important to think about proteins when you serve a salad as a main course, but think carefully about what kind of protein you will use, and also if there is protein in your dessert or starter. If so, you dont need to get too het up about big amounts of protein in your salad.

I think protein adds a certain heaviness to a salad which is good. Most people think that eating salad leaves you starving. If you have a reasonable amount of protein in your salad, this can be a very filling and fulfilling dish.

Sweet

I love adding an element of sweetness to my salads. People like that surprising contrast of flavour, and they often dont expect cubes of apple or caramelised macadamias to make an appearance. But once they have a taste of that sweet juxtaposition, they often hunt for more! Sweet can come in lots of different ways – tomatoes are actually a fruit, after all, and carrots have a sugary sweetness all their own.

I usually only add one dedicated sweet element to a salad, but I try and think of something really delectable to add this sweet element. Beautiful juicy grapes are often very popular, and creamy pears are surprisingly refreshing. Roasted beetroot or butternut caramelise in their own juices and add colour as well as sweetness to any salad. I have added chunks of sesame brittle to a salad with great success. Raw corn is another great addition – if it is really fresh, its incredibly sweet, and absolutely delicious. But dont go overboard! Just one thing – and make it good!

Balance, Texture and Contrast

These to me are the most important elements when thinking about your salad. How does each ingredient juxtapose against the other? Are you getting juicy, crunch, soft, sweet, savoury, salty, bright, sparkly, rich, creamy, fresh, bitter, sharp? You need to have contrast when eating a major salad, otherwise it gets boring, and quickly. Carrots and avocados and roasted onion are very different from one another, but bound together by a beautiful dressing, they contrast in texture, but are balanced on the palate.

Boring salads, in my opinion, are salads where everything feels the same in the mouth. Salads made of soft ingredients – eggs, peas, boiled potatoes, avocado. These all have the same textural patterns, and they can totally negate each other simply by their similar mouth feel. Dont get me wrong. Sometimes, at a family meal when everyone is tired, or when eating with a baby 😉 … there is a place for texturally alike foods. But I love contrast. I love the crunch of a crouton against the juiciness of a ripe tomato. I adore the toasty rich nuttiness of sesame seeds coating the crisp snap of a green bean. Its why I always incorporate something sweet into my salads… it contrasts with the main players, but at the same time adds a much needed balance to the dish.

Also, think about how you are going to present each ingredient. A raw mushroom is very different from a sauteed one. Raw corn totally contrasts with roasted corn, rubbed with soy. A fresh juicy tomato is completely distinct from a sun dried tomato dripping with olive oil. Sometimes its fun to add the same thing but in different incarnations. This is contrast, balance and texture, and its also an intelligent way to challenge and engage the people you are serving.

Salads are compositions. Think of your salad as a work of art, a symphony, a play, a beautiful poem. The elements must be different, and yet work together as a whole. Go with ingredients that on a singular note may be beautiful, but a tad boring, but joined with other ingredients, will really sing.

Exotic or Special

When you say salad most people cant resist yawning, or rolling their eyes sadly. Salads are much maligned, but really, shouldnt be. There is so much room to play in a salad, and to that end, I often try and introduce something exotic or special into my salads. When I cook, I want to celebrate the people I am eating with. I want to honour them, amuse them, and satisfy their senses.

I often try and incorporate an exotic or special element into my salad. This could be as simple as using truffle oil in the dressing. Shaved truffles in the salad would be nice, but unfortunately totally out of my price range! Sun dried tomatoes are exotic to some, but commonplace to others. Remember who you are serving, and think about what they like – what they would consider a treat, something special. Or, conversely, think about what would surprise them in a salad – what they would find unique or exotic.

In Malaysia, strawberries and avocados are very expensive, as are nuts like pine nuts or macadamias. Pomegranate seeds are gorgeous visually, and often considered very exotic. Good parmesan is like gold. Putting one of these ingredients in a salad makes it feel like a celebration – a special meal, and for many, makes the salad much more exotic. Conversely, in America, adding star fruit or guava, cubes of papaya or slivers of rambutan, adds a certain exotic deliciousness to the salad.

Sometimes, it can be as simple as thinking about what your eaters really love. If I know my sister will be eating the salad, I often put sprouts in it. She is crazy about them. Another friend adores sun dried tomatoes. When I cook for her, my salads always incorporate them. The special doesnt have to be exotic or expensive… it can be as simple as knowing the person youre serving, and making sure her favourite flavours and tastes are represented.

Presentation

Not only do you need to think about colour and texture, but you need to think very carefully about how you will present your salad. Is everyone going to serve themselves from a communal bowl (thats how I usually do it) or are you going to present every person with a plated salad, composed like a still life water colour? Is everything going to be cold, or is there something you will cook at the last minute to add textural heat to the dish? Are you going to dress the salad first, or allow each person to dress the salad themselves (my preferred option is the latter). What kind of plates, or bowls are people going to use to eat the salad? Knives and forks? Spoons and forks? Sitting down at a table, or on the ground outside at a picnic, or gathered around the tv? Is the salad going to arrive in a big bowl, jumbled together, or laid out on a huge plate, layered in an artful arrangement? Or do you have a big glass bowl, like a trifle jar, that you can literally layer each element of the salad in, and get gorgeous stripes of colour?

How the salad will look when it is served is really important. If everything is cut the same way (whether that way be cubed, strips, or melon balled), you will have one very clean visual pattern, even if everything is a different colour. But if things are jumbled, or roughly chopped, then the salad will “feel” different. Sometimes, I feel like everything should be green and yellow and white … all similar colours, but with markedly contrasting flavours and textures. Other times, I want a riot of colour – I throw in edible flowers, and try and find  lots of different colours to create a merry riot. It depends on what you feel like, but take a moment to think about how your salad will look. Its important because people eat with their senses, and they see it first and foremost.

Think about what you want to convey when you serve the salad, and how people are going to eat it. Think about if may be serving a crusty warm loaf of bread alongside to mop up the juices would be a good idea, or if you need some other element to complement it.

How you present your salad is definitely one of the most important ways to ensure that people enjoy eating it. So give it some time and thought, and then compose!

Freshness and Limits

I have linked these two elements together because they really are about the shopping experience. I have often made a list for a salad, and gone to the market only to find that the tomatoes are completely ugly and insipid looking. Or all the avocados are rock hard or pulpy. If you have a theme in mind, you should be able to quickly find and figure out a substitute. Freshness is key in a salad because most of the ingredients you serve will be raw. If you had to choose between tender perfect figs and overripe mushy pears, choose the figs, even if the pears are your favourite. Be open to the market – be open to finding a gorgeous gem that is unexpected or not on your list. Add it if it adds value to your salad, and drop what is not of absolute perfect quality.

If freshness is key to a beautiful salad, so are limits! I have served a salad with 20 ingredients, and to be honest, its as muddy and horrible as if I were to serve lettuce leaves, and only lettuce leaves for dinner. Too much is overkill, and instead of contract, juxtaposition and texture, you will short circuit your eaters sensibilities. Try and limit your salads to 7 – 9 key ingredients at the max, though less also can. More than that, and I find its too much. Like a baby when it gets overstimulated by too much colour or too many games or too much music, an overloaded salad just makes me want to lay down and cry.

Your Own Signature Dressing

Spend a little time, and make your own salad dressing. All this though, cutting, chopping, shopping, tasting, texturalising… and you pour on a mass market made dressing? Are you kidding? Salad dressing takes almost no time to make. Its as unique as your signature, and can elevate a salad into the sublime.

Have a few salad dressings under your sleeve. I make a killer Asian dressing. I have a varied number of ingredients I use for it, and its never quite the same each time, but it does have a few basics, and its amazing. Its so good, you could literally eat it out of the jar with a spoon. People ask me for the recipe, and I always give them an outline … but they say it never turns out the same. Well, it never turns out the same for me either, but I know what I want it to taste like at any given time!

Salad dressing is easy to make ahead, and it is what ties everything together in your salad. If you make your own blue cheese buttermilk dressing, I promise you, it will be a hundred times better than anything you can purchase at the store. Even a basic balsamic and olive oil dressing can be elevated with a few fresh herbs, or a spark of fresh lemon juice. And it will be your signature, your hallmark, an expression of your creativity.

Please, if you want to be a salad master, make your own dressing!

Hopefully these few guidelines will make you think about salad in a new way. Its one of the great joys of life, one of the remarkable treats of summertime – a wonderful salad to share with those you love.

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Potato Gratin with Artichoke, Mushroom + Spinach

2 Sep

With VegetablesToday was full on all the time. It never let up and it never stopped. M came home at 6, after a crazy work day, and the beautiful baby Z was done. M went up to put her to bed, and I knew that she would be downstairs within an hour, ready to eat something before falling into bed herself. I wanted to cook something that would be simple, warm and most of all, give us all some comfort. I came up with this potato gratin, using baby fingerling potatoes, with artichoke hearts, mushroom and spinach. It was good and simple, easy going down, and felt like a big hug.

Just note that if you want, you can use coconut milk or almond milk, though Im not too positive that they will be great substitutions for a vegan diet. I read in a book the O sisters gave me for my birthday about whizzing up raw cashews and using their milky goodness in place of cream, but to be honest, tonight was one of those nights where I just couldnt think of vegan … we needed the proteins from the milk and cheese, and I needed to be able to pull it all together in under an hour.

I put no spices, garlic, onions or flavourings into this dish. I wanted the vegetables to speak for themselves, and I wanted it to be a calming, tasty but not aggressive dish, because sometimes, during very tiring days, we just want softness and stillness.

I succeeded, and the best compliment was my sister, hugging me, and telling me how happy she was to come back, from such a hard day, and have a home cooked meal waiting for her. This is what cooking is about – loving and supporting and comforting your family and friends, in a way that is fleeting but whose sayang is always remembered.

This will serve 4 as a main course. Leftovers are really good the next day, chopped up, pan fried and served with an egg for breakfast!

  • 1 – 1 1/2 lbs baby potatoes (I used baby fingerlings), chopped
  • Salt and pepper for seasoning
  • 1 tbsp olive oil
  • 1 tsp truffle oil
  • 1/2 cup mushrooms (I used 1 large portobello), peeled and sliced
  • 1/2 cup fresh baby spinach, sliced fine
  • 1 cup milk (I used low fat)
  • 1/2 cup artichoke hearts (or asparagus or peas – something green is good)
  • 1/4 cup + 1/4 cup grated parmesan (or other cheese to your liking)

Preheat the oven to 200 C. Slice the potatoes into a large pot, cover with water, add salt, and bring to the boil. Keep simmering until the potatoes break when crushed by the times of a fork – about 25 – 30 minutes.

While the potatoes are simmering, heat the oils in a frying pan, and saute the mushroom until it starts to colour a bit and burn around the edges. Add the spinach all at once, and allow it to wilt. Once the spinach has softened, add the milk, and season with salt and pepper to taste. Let this mixture simmer for a few minutes, or until the milk has just thickened a bit. Add the artichoke hearts and mix well, and then add 1/4 cup parmesan. Set aside.

Once the potatoes are done, drain them, and then tumble them into a small baking pan. Pour in the sauce and mix well. Taste for seasoning and adjust.Sprinkle the remaining parmesan over.

Bake in oven for at least 10 – 15 minutes. You will see the liquid becoming absorbed by the potatoes. Switch your oven to broil, and allow the gratin to brown for a few minutes before serving.

Enjoy the love and hug of this complete comfort meal.

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Tomatoes + Garlic +Quinoa + Spinach

1 Sep

Spinach + QuinoaToday was yet another eventful day – our mother left, and by the end of the day, we were all really tired. We needed a quick meal, but I wanted something delicious. Something that would be comforting and yet incredibly fresh. Nothing too heavy, but definitely delectable, lip smacking, delicious. I decided to lightly saute some garlic until it was soft, mix it with some burstingly fresh tomatoes, encourage the sweet sweet sauce with a lick of cream. Mix that up with some protein rich quinoa and fresh spinach. A meal that is a balm on the senses – pretty, delightful and happy making.

Because its summertime, the tomatoes are so luscious I cannot even begin to describe them. The smell of them is heady, almost perfume-y. Their juices dribble and drip as soon as they even see a knife. I did not really want to do much with them – certainly not cook them for too long. I wanted that fresh tomato taste to be honoured and respected. I managed to ensure this by cooking them only briefly, and mixed in a little bit of cream for richness. If you are vegan, you dont have to use cream – add some soy or almond milk if you want, or just leave the tomatoes without cream.

I chose quinoa because of its high protein content. I chopped fresh baby spinach fine, and as soon as the quinoa was ready, I mixed the hot quinoa with a teaspoon of butter and the spinach. It wilted the spinach, and added a pure green flavour to the quinoa, a lovely contrast to the richness of the tomatoes. This meal was really good! We finished everything and as I write this, the house is quiet, happy and satisfied. Exactly right 🙂

This recipe will serve 4 people, and can be adapted to be vegan

Tomato + Garlic

You can serve this sauce with pasta, quinoa, couscous, or even on toast – its fresh, easy and delicious

  • 1 tbsp olive oil
  • 1 tbsp truffle oil (if you have it – it adds a depth of flavour)
  • 4 – 6 cloves of garlic, thinly sliced
  • 1 tsp dry basil
  • Salt and pepper
  • 1 – 2 tbsp balsamic vinegar
  • 2 cups ripe tomatoes, chopped
  • 1/2 tsp light brown sugar (optional)
  • 3 tbsp heavy cream (or soy or almond milk if you are vegan)

Heat the olive and truffle oils in a medium non stick pan, over medium high heat. Turn the heat to medium low and saute the garlic in a single layer for about five minutes or more. You want the garlic to soften and infuse the oils. This also enables the garlic to cook off its bitter taste. You will have that lovely hit of garlic, but without the sharpness.

Sprinkle the garlic with basil, and liberally season with salt and pepper. Raise the heat to medium high and drizzle the balsamic over. Add the tomatoes, and cook them long enough so that they release their juices. Taste. You may need a little bit more salt and pepper, or you may need to enhance the natural sweetness of the tomatoes with a little bit of sugar. The fresh late summer tomatoes I used were so sweet I didnt need any sugar, but trust your instincts. This sauce should be sweet with tomato-y juices.

Add the cream if you decide to use it, and let it cook down and reduce over low heat for a few minutes. Set the sauce aside while you prepare the quinoa.

Quinoa + Spinach

  • 1 cup quinoa
  • 2 cups water
  • 1/2 tsp salt
  • 1 tsp butter
  • 1 cup baby spinach, chopped fine

In a small saucepan, mix the quinoa with the water and 1/2 teaspoon of salt. Place on high heat, and allow to come to the boil. Lower heat so that the quinoa is at a simmer, and cover. Simmer for 20 – 25 minutes until the quinoa is cooked through, and all the liquid has been absorbed.

As soon as the quinoa is ready, spoon into a serving platter. Cut butter over the quinoa, and using a spoon, mix in well. Taste for salt, and adjust. Mix in the fresh spinach and mix well. The spinach will wilt just a little bit and flavour the quinoa.

To Serve

Spoon the tomato + garlic over the quinoa + spinach, and, if you want, scatter a few parmesan shavings over the top. Serve at room temperature. Delight in the freshness of summer!

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