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Posts Tagged ‘vegetarian’

It’s been many years that I’ve anticipated getting the wonderful cookbook Plenty, by Ottolenghi. Last weekend, the book in my hands, I poured over every recipe with so much excitement.

As a busy student in my 4th year of medical school, and my fiancé in his first year of residency, we sometimes stall when it comes to creative ways to cook delicious vegetarian meals. We get a weekly local food box, which is wonderful, but we sometimes lack the creativity that we used to have. This cookbook has completely turned that around, helping us come up with fantastic delicious and realistic ideas.

Pulses are a wonderful alternative to meat protein. I tout their benefits to many people who ask me about ways to increase fibre or to those who are looking to increase the amount of alternative proteins. They fill me up, so that if I am on my feet all day long, I am still able to function at the end of the day.

This recipe is particularly flavourful, with nutty richness and crunch, the surprise hints of mint, and the buttery celeriac. I cannot recommend it enough!

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Directions – serves 4

Ingredients

  • 1 cup puy lentils
  • 4 sprigs thyme
  • 2 bay leaves
  • 3 cups water
  • 1/2 tsp salt
  • 1 small celeriac, peeled and cut into 1/2 cm wedges
  • 1/3 cup hazelnuts
  • 3 Tbsp olive oil
  • 3 Tbsp hazelnut oil
  • 3 Tbsp Sherry Vinegar
  • 4 Tbsp chopped mint
  • Salt and pepper to taste

Preheat oven to 275, toast the hazelnuts for 15 minutes, stirring occasionally. Remove from heat and let cool. Chop coarsely.

In a medium pot, combine the lentils, water, bay leaves, salt and thyme, and bring to a boil. Reduce heat and simmer 15-20 minutes, or until the lentils become cooked but remain slightly chewy. Drain with a sieve.

In the meantime, bring lots of salty water to a boil in a separate pot. Boil the celeriac 10-12 minutes until soft.

While things are cooking place the oils, vinegar, mint and some salt and pepper at the bottom of a serving bowl. When the lentils are drained pour them into the serving bowl and stir to coat with the dressing. Place the celeriac, 2/3 of the chopped hazelnuts as well as 1/2 the chopped mint in with the lentils and stir until mixed in. Serve with crusty bread and sprinkle the remaining mint and hazelnuts on top.

Hope you enjoy!

-Sitelle

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Inspired by the changing autumn colours, the crisp morning bike rides through the streets of Ottawa, and the bountiful harvest, I sometimes feel like I cannot satisfy my desire to cook at this time of year. There are so many things I’d like to make!

This soup is inspired from rebar, a fantastic cookbook Catherine has already talked about. What I love about this soup is the tangy, rich and spicy flavour, in the form of a light soup. It is simply delicious!IMG_20151004_200842

Ingredients – 6 servings

-1 1/2 lb tomatillos, de-husked and washed
-1 hot chili of your taste (jalapeno or other), diced. You can remove or keep the seeds depending on how spicy you want it
-1 Tbsp olive oil
-4 garlic cloves, minced, and divided in 1/4 and 3/4
-1/2 tsp salt and pepper

-6 cups vegetable stock, kept hot while preparing the rest
-2 Tbsp olive oil
-1 onion, diced
-1 red pepper, diced
-1 tsp ground coriander
-1 tsp salt
-2 cups corn kernels
-1 small zucchini, chopped
-1/4 cup minced fresh cilantro plus more for garnish
-1/2 lime, juiced

Directions

Preheat oven to 425. Cut the tomatillos in half and place in a bowl with the olive oil, the chili and 1/4 of the garlic. Toss with salt and pepper and then place in a large enough baking dish that they can all be roasted without being piled up. Roast in the oven for 35-40 minutes until they are browned and roasted. Cut in quarters and set aside.

In a saucepan, bring the stock to a simmer, with the corn kernels.

In a large soup pot with a lid, heat the olive oil. Sauté the onion until it softens. Add the red pepper, the garlic, coriander, salt, and sauté for a further 3 minutes before adding the zucchini. Once the zucchini is in add the minced cilantro and stir, until the veggies are soft and the garlic is fragrant. Add the stock and lime juice and bring to a boil. Simmer the mixture for 30 minutes, then add the roasted tomatillo mixture. Taste and adjust seasoning with salt and pepper. Simmer for another 15 minutes. Add cilantro leaves for garnish. This is a delicious tangy soup you can have as a full meal with fresh corn bread or as a first course in a bold autumn feast!

-Sitelle

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When I hosted brunch a few weeks ago, I had visions of serving my favourite brunch fare, quiche.  Our start time, however, was too ambitious for me to make a homemade pie crust.   I was determined however to have my egg fix, so I decided to switch tactics and embrace a frittata.

As a quiche lover (and who wouldn’t want to enjoy tender flaky crusts when possible?) I have very little experience making a frittata. I was looking for a bright, fun vegetarian recipe.  A quick google search brought me to this mouthwatering dish from Gimme some Oven – cheesy eggs infused with roasted red peppers, pesto, and arugula sounded like a delicious combination to try.

I loved the fresh flavour combination, along with the ease of assembling!  And I may have to bring this dish out at Christmas given the gorgeous red and green colours.

Roasted Red Pepper, Pesto, and Arugula Frittata
Baked Frittata with Roasted Red Peppers, Arugula, and Pesto

Serves 9-12

Ingredients

1 tbsp olive oil plus extra to grease pan

1 white onion, diced

3 cloves garlic, minced

8 eggs, whisked

1 (12-oz) jar of roasted red peppers, drained and diced

2 large handfuls of baby arugula, roughly chopped

2 cups shredded Mozzarella cheese

1/4 cup pesto

Freshly ground salt and pepper to taste

Directions

Preheat oven to 350 degrees F. Grease a 9-inch pie plate with olive oil.

Heat oil in a large frying pan over medium-high heat. Add the onion and saute for 5 minutes, stirring occasionally, until soft and translucent. Stir in garlic and saute an additional 1-2 minutes until fragrant. Remove from heat.

In a separate large bowl, combine the eggs, roasted red peppers, arugula, cheese, pesto, salt and pepper. Add in the onion mixture, and stir until combined. (Note – it will resemble vomit at this point, but I promise you, persevere as it will taste delicious!)

Pour the filling into the prepared pie pan. Bake for 40-45 minutes, or until a toothpick inserted comes out clean. The frittata will rise while baking, but should settle back down once you remove it from the oven. Allow the frittata to rest for at least 5 minutes before serving.

Bon appetit!

– Catherine

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Kuri squash soup

A well-prepared soup always pleases guests. On top of this, many soups are very easy to make, and once you have one simmering away as your guests arrive, you can easily finish assembling the rest of the meal without worrying about it. Soup is, in my mind, a perfect entrée that sets the mood for a nice evening meal (entrée translates to “opening/entrance of the meal”, contrary to the “entrees” which have become the main course name on English menues).

Here, I am sharing the recipe for a soup I had the pleasure of making not only for Catherine, but also for her parents, when we had a dinner party last weekend. Despite our busy schedules both as clinical clerks living in 2 different cities, we managed to cook a very fine meal which we’re both excited to share.

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Ingredients – 6 servings

  • 1 kuri squash (aka hubbard squash), sliced in half and seeds removed
    • 2 sprigs rosemary
    • 1-2 Tbsp olive oil
    • Salt and pepper to taste
  • 1 leek, light part only, washed and diced
  • 1-2 Tbsp butter
  • 2 bay leaves
  • 1/8 tsp nutmeg
  • 1/4 tsp freshly cracked pepper
  • 6 cups vegetable broth of your liking
  • Salt to taste
  • 6 small dollops crème fraiche
  • 100g pecan halves
  • 1/2 package fresh sage leaves
  • 1 Tbsp butter

Directions

Heat the oven to 375F and place the squash prepared with a drizzle of olive oil, salt and pepper, and a sprig of rosemary in each on a baking dish.  Roast for 40 minutes approximately. This can be done even the day before you make your soup

To make the soup: prepare the leek, and heat 1 Tbsp of butter in a large soup pot with a lid over medium heat. Once the butter is bubbly, add the leek, and cook, stirring occasionally and otherwise keeping the lid on until leeks become soft. Add a little more butter if necessary if they begin to brown too fast before softening.

Once the squash is roasted, slice it and cut off the peel as much as possible (a little that remains is fine and will just increase the fibre content!). Add the squash to the leek mixture, and stir. Over this sprinkle your nutmeg, pepper, bay leaves, and a few pinches of salt.

Add the stock and bring to a slow boil, covered. Once it is boiling, reduce heat and simmer 20-25 minutes, leaving off the lid for the final 5-10 minutes. Remove the bay leaves, and then blend the soup in a blender or with a hand blender, until fully smooth.

When you are almost ready to serve the soup, heat the pecans in a dry frying pan over medium-high heat, and toast carefully so they brown but don’t burn.  Coarsely chop the sage in the meantime, and when the pecans are almost ready, melt the other 1 Tbsp of butter in with them, and add the sage for 1-2 minutes once the butter is bubbly, just long enough for it to crisp up a bit and to flavour the butter.

Serve the soup with a dollop of crème fraiche and a spoonful of the pecan-sage-butter topping in each bowl.

Enjoy!

-Sitelle

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As a senior medical student, I am learning the foundations of being a good doctor, spending anywhere between 40 and 90 hours each week in the hospital.  While I generally love my work, it often leaves me drained and pinched for time (especially after a 26 hour call shift!)  My meals have therefore become simpler (and make in abundant quantities to last a few days), but I haven’t stopped cooking.  I have been guilty of neglecting Gourm(eh)? over the past year, but hope I can make up for it with a few summer recipes over the next few months!

One of my favourite things is receiving my biweekly organic food boxes from Front Door Organics.  They deliver gorgeous fruits and veggies right to my front door – and in the summertime, I love choosing their local Ontario produce.  It’s always a treat finding veggies you just can’t get at the grocery store, such as sweet purple carrots, colourful watermelon radishes, and tangy micrograms.

I love potato salad all year round, but in the summer I try to avoid heavy mayonnaise dressings. The recipe in my most recent food box caught my eye.  Inspired by local veggies now in season, their potato salad has a light lemony vinaigrette.   Below is a modification of their suggested recipe of the week – Simple Summer Salad with Green Beans & New Potatoes.  Being an omnivore, I substituted their cubed smoked tofu with bacon, but it would be easy to return to their vegan recipe.

This summer salad was delicious.  I was too excited to chill this recipe for 30 minutes before trying it, but it was even better cold as leftovers the next day after the marinade had mellowed the salad.

Summer Potato Salad

Potato Salad with Lemon Vinaigrette

(4-6 generous servings)

Ingredients:

SALAD MAKINGS

  • 1 pound new potatoes, halved
  • 1 zucchini, coarsely chopped
  • 1 cup green beans, coarsely chopped
  • 2 green onions, minced
  • 1 pint cherry tomatoes, halved
  • 1/4 cup olives, sliced
  • 2-3 tbsp capers
  • 5-6 slices of bacon, cut into bite size pieces (or 1 cup cubed smoked tofu)

VINAIGRETTE

  • 1/2 cup olive oil
  • Juice of one lemon
  • 1 tbsp dijon mustard
  • 1 clove garlic, minced
  • 1/4 cup freshly chopped herbs (such as basil, parsley, and tarragon)
  • Freshly ground pepper and salt

Directions:

To prep the salad ingredients, start by boiling the new potatoes in salted water until tender, about 15 to 20 minutes.  Drain and immerse potatoes in an ice bath to cool. Blanch the zucchini and green beans in salted water for 1-2 mins, then drain and also immerse in an ice bath to cool.  Remove veggies from ice bath and allow to air dry (don’t keep them in the ice bath for longer than 2-3 minutes to avoid getting soggy).

Meanwhile, cook the bacon and prep the other veggies.  Place all the salad makings together in a large bowl. Whisk the vinaigrette ingredients together, then pour over the salad.  Gently mix. Refrigerate for 30 minutes and serve.

Bon appetit!

– Catherine

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I often forget how versatile and easy beans are to work with. Tonight, as I prepared for a meeting at home, I wanted to have a healthy and simple snack for those in attendance that would be satisfying and unique. I didn’t want to make hummus (although I love hummus), or anything with ranch dressing in it. So I googled spicy bean dip and came across a recipe for some spicy Asian bean dip on another blog. It was very popular, and incredibly easy. With a few modifications based on my pantry, this is the recipe I followed:

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Ingredients – serves 8 as an appetizer

dip
-1 cup dried white beans, cooked in a pressure cooker with 3 c water for 35 minutes (you can substitute 1 can white beans)
-2 Tbsp canola oil
-2 tsp sesame oil
-Juice from 1/2 lime
-2 tsp hot sauce
-2 tsp soy sauce
-1/2 tsp curry powder
-1 clove garlic, crushed
-1/8 cup hot water

veggie sticks
-4 carrots, cut into sticks
-3 stalks celery, cut into sticks
-1 red pepper, cut into sticks

Directions

Combine all ingredients for the dip in a food processor or blender, and blend until smooth. I like to add the water last and drizzle it in while the motor spins. Blend for 3-4 minutes, until fully smooth.

Serve with an array of veggies (add any of your favourites!), and you’re sure to have a crowd-pleaser! This also makes for great snacks for work or school.

Have a wonderful week!

-Sitelle

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It’s November, again; almost December. It’s amazing how time flies. As Catherine and I continue our medical training, the time we have for posting on gourm(eh) is dramatically reduced, but the thought is always there, despite the fact it doesn’t add much to our blog. We still cook, on both our ends, and I have so many photos of meals I want to share.

For starters, here’s the stir-fry I made tonight, with farm-fresh ingredients from my CSA (community supported agriculture) box. It’s a fantastic stir-fry, with warm colours and rich flavours from the variety of root vegetables involved. I hope you enjoy!

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Ingredients – 2 servings

-1 onion, sliced
-1 clove garlic, minced or crushed
-2 tsp sesame oil + 2 tsp canola or other oil of your choice
-1/4-1/2 tsp hot chili flakes
-1/2 tsp ground ginger

-1/8 purple cabbage, thinly sliced
-1 medium carrot, cut into thin strips
-1-2 golden beets, cut into thin strips
-6 large leaves kale, washed and sliced into ribbons

-2 Tbsp raw sunflower seeds
-2 Tbsp soy sauce + more to taste

Directions

Slice the onion and prepare the garlic. Slice the cabbage, carrots and beets and set aside. Heat the oil over medium-high heat. Once hot, reduce heat to medium. Cook onions, stirring occasionally, until they are soft and just turning brown. Add the ginger, chili flakes, and garlic. Cook for one minute, then add the cabbage, carrots and beets. Stir and cook for 3-4 minutes, then add soy sauce. Cook for another 10 minutes, until the vegetables are soft and flavourful. Add the kale and sunflower seeds, and continue cooking for another 5 minutes or so. The kale should be a vivid green, and the cabbage wonderfully purple!

Serve with your favourite type of rice, and a splash of soy sauce. Bonne appétit!

-Sitelle

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