Rice Lentil Polou

Several years ago, my husband and I were part of the Baha'i community here in Hamilton. During those times, many Iranians were immigrating to Canada so we had many opportunities to try different Persian dishes. We fondly remember the delicious rice dishes, heaping platters of fragrant rice, flavoured with spices, vegetables and sometimes small amounts of meat. Of course, the prized 'tah dig' was much sought after. Tah dig was usually (in my experience) slices of potato sitting at the bottom of the pot; when the rice had cooked and was turned out onto the platter, the potato slices had by then become golden slices of crispy chips. I have just read that pita slices are used instead of potato.

The Persian rice recipe is a bit time-consuming, but well worth the effort for special dinners. For a faster and almost as tasty, and with no fat (the Persian recipe calls for oil and butter), I often make this Rice Lentil Polou from Laurel's Kitchen. My family loves it, the leftovers are delicious and it is so simple to prepare - it does take some time for cooking and includes one costly ingredient: pine nuts (but only 1/2 a cup!). Lentils are high in protein don't forget!

Ingredients: 1/2 medium onion, chopped; 1 tablespoon oil, 1 cup raw brown rice (I used basmati), 1 tablespoon tomato paste, 2 1/2 cups water or vegetable stock, 1/4 teaspoon cinnamon, 1/4 cup raw lentils, 1 teaspoon salt, 1/2 cup raisins, 1/2 cup pine nuts or chopped almonds.

Directions: (use non-ferrous pot) Saute onion in oil until soft. Add rice and stir for several minutes. Combine tomato paste with water and cinnamon. Add this mixture, plus the rinsed lentils, to the rice. Bring to a boil, cover tightly, then turn heat down to very low and simmer for 30 minutes.

Preheat oven to 350F. Add raisins, salt and nuts to rice. Mixture should still have some water, just a little; if not...add up to 1/4 cup of water. Turn rice into a greased baking dish; cover and bake for 20 to 30 minutes.

Apple Strudel with Phyllo Pastry

If you, like me, have avoided Phyllo Pastry like the plague, I am here to tell you...avoid no longer! I have had a box of the PC phyllo pastry sitting in my freezer for some time now. Opportunity presented itself this week, when some baking was needed for a family get together. Who knows how long this box would have sat in our freezer, had I not gathered the gumption to attempt to bake with it.

I can tell you in all honesty, the apple strudel I prepared using the instructions on the box, was a huge success! Three strudels are now notched on my belt, with the latest just assembled moments ago, and baking in the oven as I type this entry. The basic recipe (veganized) is as follows, with the addition of some raisins and fresh cranberries (1/8 to 1/4 cup each), for colour and just because I love anything with raisins!

6 Tbsp vegan margarine, 1/3 cup chopped pecans, 1/4 cup plain dry breadcrumbs, 2 apples, 1/4 cup granulated sugar, 1 tsp lemon juice, 1/4 tsp cinnamon, 5 sheets of phyllo pastry, 1 tbsp granulated sugar.

1. Preheat oven to 375 Fahrenheit.

2. In small frying pan, melt 1 tbsp margarine over medium heat; cook pecans and bread crumbs, stirring frequently for 3 minutes. Set aside.

3. Peel, quarter (or chop finely) apples. Combine in bowl with lemon juice, sugar, cinnamon and the pecan and bread crumb mixture.

4. Melt remaining margarine. Place sheet of phyllo on your preparation surface (I used a long sheet of waxed paper); with pastry brush apply some melted margarine. Lay second sheet on top and brush on more melted margarine. Proceed until all sheets are layered and greased.

5. Stand facing the long side of the phyllo, place the entire apple mixture on the edge closest to you (leave about 2 inches on either end clear).

6. Gently, as if rolling sushi, start rolling and compressing the apple mixture all the way across. (The wax paper helps as you can use it to guide the roll and compress the filling without handling the phyllo too much with your hands.)

7. Roll the whole ensemble, back towards you so it is in the middle of your wax paper - then gently lift, using the wax paper as a hammock and transfer over to your cooking sheet. (Leave the wax paper on your baking sheet OR use parchment paper. The wax paper will smoke a bit in your oven but not burn.)

8. If you have a little margarine left, or you can also use spray cooking oil, moisten the top surface of the strudel and sprinkle the remaining tablespoon of sugar on top. Cut vents every 2 inches along the length of the strudel.

9. Bake, covered loosely with foil, for 15 minutes. Uncover and bake for another 15 minutes.

10. Serve warm with sauce or ice cream. (I read on some website that Europeans would never eat strudel cold; always warm and with a sauce!)

Tortilla Lasagna

I picked up a copy of Company's Coming / Simply Vegetarian booklet at Fortino's the other day. It is a small collection of vegetarian and some vegan recipes, inexpensive at $4.99. Actually, I was thinking of buying a few more to hand out to friends and family who are still very apprehensive about having to prepare vegetarian dishes.

One of the recipes is this Tortilla Lasagna, which I was going to prepare with the suggested ingredients of cottage cheese and mozzarella cheese. However, my son Matt, balked at this and goaded me into sticking to my "vegan guns" so to speak. (Thanks Matt for keeping your Ma on the straight and narrow!!)

I prepared the dish with tofu and vegan cheese and lots of "Italian" spices and I must say, the result was excellent. (Even my husband tried a wedge and announced it was "OK"...high praise from him as he is not a big fan of tofu!) But really, I was pleasantly surprised and very pleased with the results.

• 2 cups thick tomato sauce,
• 1/2 package of veggie ground round (170 gm approx.)
• (I used the faux chicken ground by Yves),
• 1/2 tub (212 gm approx.) of firm tofu, crumbled,
• 1 package vegan mozzarella cheese (284 gm size),
• salt and pepper to taste,
• spices (Oregano, Rosemary, white pepper) ,
• 4 or 5 flour tortillas

Mix the tofu, vegan mozzarella, veggie ground round, spices + 1 1/2 cups of the tomato sauce. Lightly grease a 9 inch pan (a quiche dish works well), and lay the first tortilla, spread a generous amount of the mixture to cover the tortilla (about 1/3 cup), then add next tortilla, spread more of the cheese mixture, etc. until you have used up the filling. My last layer was a tortilla, but you could finish up with a cheese layer as well. Spread the final 1/2 cup of tomato sauce over the top. I added a sprig of rosemary for decoration and also drizzled just a bit of olive oil over the top. Pop into a 375 degree Fahrenheit oven and bake, uncovered for approximately 45 minutes until cheese is melted and golden. Let stand for 10 minutes before serving. Serves 6.

My newest dishes....thanks to my teachers Masako & Lin

Fresh Wrap with Cilantro,
Avocado, Sprouts, Julienned Carrots & Cole Slaw,
Kale Dip (see below), Lettuce, Toffuti Sour Cream.

Lightly fried tofu
(marinade - Namo Shoyu, Ginger & Basil for 1 hour)
served on bed of steamed Bok Choy
Potato / Squash Soup

Kale (or Chard) Dip:
1/2 bunch washed kale or chard leaf, stems removed, 4 slices fresh ginger, 1/4 cup each sunflower & pumpkin seeds (soak first for 2 hours), 1/2 cup olive oil, handful black olives, 1 T Namo Shoyu, 1 T sundried tomatoes. In food processor, process contents for a few seconds.

** If using kale, taste will be much stronger than with chard.**
(I have used both and prefer the more delicate chard!)

Pumpkin Pie (without the dairy!)

Thanksgiving (and Christmas too) are traditional "turkey" affairs. From my first Tofurkey experience a few years back, my vegetarian/vegan entrees have improved greatly. However, this Thanksgiving, I am off to the Big Apple with a friend. Hence din-din is in the hands of my hubby. I will set the table tomorrow before flying out, leave written instructions to take out such and such on this day. With any luck at all, when I arrive back home Sunday just around dinner time, there should be some food ready (maybe even a Tofurkey)!

Having some heart, I did prepare an apple and pumpkin pie in advance. (Both are in the downstairs freezer Honey - so take them out on Sunday morning)!! As my son's friend, Beth has a strong allergic reaction to dairy, she is always so greatful to eat any of my baking. (I thrive on this positive feedback, all the while trying to remain humble.) So...here is a recipe for Perfect Pumpkin Pie, thanks to those two Canadian vegan pioneers Tanya Barnard and Sarah Kramer (from "How It All Vegan").

1 1/2 cups soy milk
egg replacer (to equal 2 eggs)
1 16oz can of pumpkin (I had a Stokeley's can which was only 14oz)
1/2 cup sweetener (I used 1/2 and 1/2 maple syrup & agave nectar)
1 tsp cinnamon
1/2 tsp powdered ginger
1 pie crust

Preheat oven to 350 degrees Farenheit. In a large bowl, whisk together the milk and the egg replacer. Add the pumpkin, sweetener, cinnamon and ginger, and mix together well. Pour into a pie crust and bake for 30-40 minutes until centre is firm.

(Note: My oven may be off a bit, as after 40 minutes the centre of the pie was not firm. I left the pie in an additional 10 minutes. It still looked unsettled when I took it out, but after cooling for an hour or so, the filling appeared firm. When I wrapped it for the freezer, it had definitely set!)

Marie's Sweet Marinade for Grilled Tofu

Marinate 1 lb block of firm tofu (quartered and cut into rectangular slices) in the following ingredients for 1 (or more) hour. Broil in oven or on grill for about 10 minutes.

3 Tbsp. melted butter (I used Canola oil instead)
3 Tbsp. honey
1 clove garlic, minced
1 Tbsp. Tamari

Thanks to Sarah from the Horn of Plenty in Dundas who shared this and other recipes.

Rice and Beans

This is another quick to assemble, nourishing dish: Caribbean Beans & Rice.
I typically use the following ingredients: 1 onion, 2-3 cloves minced garlic, 1 stalk celery (diced), 1 carrot (diced), 1 red pepper (diced), 1 large can stewed, diced tomatoes + an equal amount water, 1 large can beans (black or your choice) drained, 1 can corn drained, 1 cup rice, dried hot red peppers (a few pieces), Tabasco sauce, Turmeric 1 tsp, vegetarian chicken soup base powder 1 tbsp.
Fry the onion & garlic & celery & red pepper in a small amount of oil (until onion translucent). Add spices and veg'n chicken soup base powder. Add rice and keep frying a few minutes. Gradually add the remaining ingredients. Bring the pot up to almost a boil, then turn down to simmer for 30 minutes or so. The liquid should absorb nicely during this time, leaving a fluffy mixture of rice, beans and vegetables. (This is one dish I completely eye-ball as I have made it so many times, but just a reminder, when using rice....the equation is 2 (liquid) to 1 (rice)...hence 1 cup rice needs 2 cups fluid, in this case the fluid from the tomatoes + extra water.)

Of course, now I need to go downstairs and check my pot to see if my "eye" was accurate enough tonight?

(Rice & Beans was recommended, in times past, as a 'complete protein' for those choosing a vegetarian diet. However, current research now says it is not necessary to combine foods at a single meal to get all the amino acids . As long as you are eating a balanced, varied food diet, you should obtain ample amounts of protein.
You will also notice I have used Turmeric; this is one of those spices that has great health benefits (anti-oxidant, anti-inflammatory), hence I look for opportunities to add it to my daily intake. More about Turmeric on future posts.)

New recipes from Foods That Don't Bite Back by Sue Donaldson

Here are a few recipes with photos of some dishes I recently prepared for my sister's 50th birthday. All recipes are courtesy of Sue Donaldson's cookbook, foods that don't bite back (vegan cooking made simple).

TOFU SATAY (dish on right)

• 1/2 cup (120ml) boiling water
• 1/3 cup (80ml) smooth peanut butter
• 1/3 cup (80ml) tamari
• 1 1/2 T (22.5ml) vegetable oil
• 1 T (15ml) rice syrup
• 3 cloves garlic, minced
• 2 tsp (10ml) fresh ginger, grated
• 1 tsp white vinegar
• 1/2 tsp (2.5ml) salt
• dash of cayenne
• 1 lb (455 g) medium firm tofu, drained, cut into 1/4 inch (.6cm) slices

Combine all ingredients except for the tofu in a food processor and process until smooth. Lightly oil or spray the bottom of a baking dish large enough to accommodate the tofu slices in a single layer. Cover the bottom with a thin layer of the sauce. Then place the tofu slices on top. Pour the remaining sauce overtop. Marinate in the fridge for 2-3 hours minimum. Preheat the oven to 350 deg. F. (175 deg. C). Bake for 20-25 minutes.

WILD RICE WALDORF SALAD (pictured in centre at back)


Salad:

• 1 1/2 cups (360ml) wild rice/brown rice blend
• 1/4 cup (60ml) slivered almonds
• 1 large Granny Smith apple, diced
• 3 T (45ml) fresh lemon juice
• 1 red bell pepper, seeded and diced
• 1 cup (240ml) celery diced
• 1/2 cup (120ml) red onion, minced
• 1/2 cup (120ml) currants

Dressing:

• 1/2 cup (120ml) orange juice
• 1T olive oil
• 1T maple syrup
• 1 tsp (5 ml) ground coriander
• 1/2 tsp (2.5ml) ground cardamom

Prepare the rice according to package directions. Do not overcook. Place the almonds in a small frying pan and toast them over low to medium heat until lightly browned. Toss the apple with lemon juice in a large bow. Add the pepper, celery, red onion, currants and toasted nuts. Set aside. Whisk together all of the dressing ingredients.

Quinoa Corn Salad with Basil (pictured front centre)

visit www.vegetariantimes.com and select

"Vegan Recipe of the Week"



and finally, FROSTED CHOCOLATE CAKE (at left in photo)
I have made this recipe at least twice, maybe three times. As you may remember, I absolutely love chocolate. I have been purchasing for my chocolate recipes, Camino Organic Cocoa which is also a "free trade" product.
The taste of this cake is divine and I think the Camino product is the key ingredient that makes it so good!

• 3 cups (720ml) all purpose flour
• 2 cups (475ml) sugar
• 6 T (90ml) + 1 cup (240ml) cocoa
• 2 tsp (10ml) baking soda
• 1 tsp (5ml) + 1/8 tsp (.5ml) salt
• 2 cups (475ml) cold water
• 2/3 cup (160ml) vegetable oil
• 2 T (30ml) white vinegar
• 2 tsp (10ml) + 1/2 tsp (2.5ml) vanilla
• 3 cups (720ml) icing sugar
• 6 T (90ml) margarine
• 3 T (45ml) hot water approx.

Preheat the oven to 350F (175C). Sift and combine flour, sugar, 6T (90ml) cocoa, baking soda and 1 tsp (5ml) salt in a large bowl.
In a separate bowl, combine the water, oil, vinegar, and 2 tsp (10ml) vanilla. Make a depression in the dry ingredients and mix in the wet ingredients. Beat until smooth.
Grease two 8 in (20cm) round pans and line bottoms with waxed paper. Pour the batter into the pans and bake for 30-40 minutes.
Cool, then turn out the cakes and slice each one into two layers.

Mix the icing sugar and remaining 1 cup (240ml) cocoa together. Blend in margarine, 1/2 tsp (2.5ml) vanilaa and 1/8 tsp (.6ml) salt. Add just enough hot water to give icing a spreadable consistency. This makes enough to cover the cake and three inside layers.
OR...
Variation: I use a nice raspberry jam and spread half of the jar between the cut 8in-layers. Then I spread the chocolate icing on top of one 8-in double, put the second 8-in split on top, and finish off by spreading the very top with the remaining icing. (In this four layer, the filling alternates as follows: (1) raspberry, (2) chocolate, (3) raspberry and (4) chocolate.)

BBQ Portabello Mushroom Burgers & Vegetables

My son Matt (pictured) put together this fantastic meal tonight for the family (alas I only remembered that a picture would have been nice after we had devoured the food). Here are the simple directions.

Portabello Mushroom Burgers
with Grilled Veggies:

4 portabello mushrooms, marinated (10-15 mins. each side) in balsamic vinaigrette, minced garlic, olive and walnut oil.

After marinating time is done, place mushrooms on preheated BBQ (350 F) and cook for 5-8 minutes per side.

The left-over marinade was poured over sliced zucchini, sliced baby eggplant, and the portabello stems and placed in a grilling wok. Vegetables in wok were placed on one end of the grill while the portabello were cooking at the other end.

Mushroom burgers were served on the new President's Choice Multi-grain Burger First Buns along with a variety of toppings (sauerkraut, dills, Dijon, mayo & nayonnaise). I piled my grilled vegetables on top of the portabello and spread a little nayonnaise on half of the bun. Results were very juicy and tender. A big hug and thank you to Matt for a delicious vegan dinner!

Quinoa and Beans

Ingredients:

1 tsp olive oil, 1 red onion diced, 3 cloves garlic minced, 1/2 cup uncooked quinoa, 1 1/2 cup broth (I used veg'n chicken cube), 1 tsp cumin, 1/2 t cayenne, 1 cup corn kernels, 2 (15 oz) cans black beans, rinsed and drained, 1/2 cup chopped fresh cilantro or parsley.

Directions:

Heat oil in pan, medium heat. Saute onions and garlic. Mix in quinoa and broth, then season with cumin and cayenne, salt and pepper to taste. Bring mixture to a boil, cover, reduce heat and simmer for about 20 minutes. Stir in corn, then add beans and cilantro or parsley. Serve.

Quick to prepare and delicious!

Source: Rocio A.