Category: Vegetarian Dishes

Cauliflower & Couscous

This is the perfect vegetable side dish. It resembles a pilaf with the chewy pearls of Israeli couscous. It can be served warm as a side or it can be served at room temperature as a salad. I love dishes that I can make ahead of time and this fits the bill. What’s even better is that my eight year old son will eat it!

I’m not a fan of dates, but don’t leave them out. The subtle sweetness that they impart makes this dish work and the amount is so small that you hardly notice their presence as a distinct element of the dish. Don’t hesitate to vary the amounts given below to your own taste – they are for guidance only.  If you’d prefer a higher ratio of cauliflower to couscous, go for it. If you want a little more tang, don’t hesitate to add more wine vinegar. The inspiration for the dish is a recipe from Food Network.

1 1/2 cups Israeli couscous*, cooked as the label directs

4 cups cauliflower florets

2 shallots, sliced lengthwise

olive oil

salt

pepper

1/4 teaspoon cinnamon

1/4 cup dates, chopped into 1/4 inch morsels

2 teaspoons red wine vinegar

1/4 cup finely chopped flat leaf parsley

*sometimes referred to as pearl couscous

Rinse the cooked couscous under cold water, drain thoroughly, and toss with about a teaspoon of olive oil. Set aside.

Cook the cauliflower florets and sliced shallots in olive oil in a large sauté pan, browning the cauliflower and shallots. If needed, cover the pan to help the cauliflower just cook through. Season with salt and pepper. Add the  cinnamon and chopped dates; cook 1 more minute to marry the flavours.

Combine the cauliflower mixture with the cooked couscous, adding the red wine vinegar,  chopped parsley, and more salt and pepper to taste. Serve.

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Winter Squash with Pepitas

A Pat & A Pinch - Winter Squash with PepitasI like easy recipes and this is an easy recipe!  I’m not a huge squash fan, but I do like these. They are smokey and slightly sweet with a touch of spiciness. Acorn squash are pretty easy to find through the fall and winter, but if you can find Delicata squash I think it is even better. I’ve also seen a similar recipe with Butternut squash, so there are several alternatives. One of the great things about this recipe is that you don’t need to peel the squash.

It probably would have been better if I’d posted this before Thanksgiving as I think it is so much better than those sweet yam or sweet potato recipes that are so common, but perhaps you can make it for Christmas! I adapted the recipe from one I found in an article on the Food Network site which also offers 49 other recipes for vegetable side dishes.

Winter Squash with Pepitas

2  smaller acorn or 2 normal delicata squash

2-3 tablespoons melted butter, depending on the size of your squash

1 tbsp brown sugar

3/4 tsp smoked paprika

3/4 tsp kosher or medium coarse salt

3 tbsp pepitas (unsalted pumpkin seeds)

Heat oven to 425 degrees F.

Halve the 2 squash; slice into 1/2 – 3/4-inch-thick wedges.

Toss with melted butter,  brown sugar, smoked paprika and salt.

Roast at 425 degrees F, 40 minutes, tossing gently after 20 minutes.

Sprinkle with 3 tablespoons pepitas and roast 5 more minutes.

I have a one pan technique for this dish, using a cast iron skillet. (I love to use as few dishes as possible!)  I melt the butter in the skillet.  Then I lay down one layer of the squash slices and sprinkle about half of the smoked paprika, salt and brown sugar over it.  I repeat with a second layer which usually uses up the remaining slices.  With all the ingredients in the pan, I toss gently to coat the squash slices.  Then I slide it into the hot oven and finish as per the directions above.

A Pat & A Pinch - Winter Squash with Pepitas

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Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates

With fall upon us and squash, kale and pomegranates in plentiful supply, this seems like the perfect time to share this recipe for Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates salad that is slightly modified from a recipe I found on the delightful healthy food blog, My New Roots. This is a fantastic salad to take to a potluck as it is so pretty and anyone who enjoys vegetables can eat it. Unlike so many salads it lasts well, even dressed, when it cannot be served immediately. It takes a little time to make but is well worth the effort. Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates

1 medium butternut squash

4 cloves garlic

1 Tbsp. melted ghee or coconut oil

3 Tbsp. poppy seeds

2 pinches of sea salt

3 cups packed shredded kale

1 shallot

juice of ½ lemon

zest of 1 lemon

pinch of sea salt

seeds of 1 medium or ½ large pomegranate

Maple Mustard Dressing

4 Tbsp. olive oil

2 tsp. apple cider vinegar

1/4 tsp sea salt

2 tsp. pure Maple syrup

2 tsp. Dijon mustard

Preheat oven to 400°F.

Peel the squash, cut it in half lengthwise and scoop out the seeds. For the best texture, it is important to peel completely through the skin past the pale yellow/green flesh to the deep yellow flesh – I have learned this through experience.  Cut into small (approx 1/2 inch) cubes. Toss with oil, minced garlic, poppy seeds, and sprinkle with sea salt. Place on a parchment-lined baking sheet. Roast until fork-tender, not mushy (approx. 30-40 minutes).

While the squash is roasting, shred the kale by slicing it in very thin strips or tearing it into small pieces. Add the juice of ½ lemon, a pinch of sea salt and massage well into kale to wilt. Set aside but repeat the massaging occasionally while the squash roasts. This step is critical to tenderize the otherwise tough kale.

Seed the pomegranate being careful to keep the fruit of each seed intact. One suggestion is to fill a bowl with water, cut the fruit in half, then roughly pry out the seeds with your fingers and let them fall into the water. The seeds with white pith will float to the top – remove the pith as much as possible leaving the seeds, which will then sink. I simply pull it apart carefully bit by bit carefully extracting the seeds.

When the butternut squash has finished roasting, remove from oven and let cool for 5 to 10 minutes. While it is cooling, make dressing by whisking all ingredients together. Add the squash to kale and mix. Toss with sliced shallot, pomegranate seeds, and the dressing. Garnish with lemon zest.

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Zucchini Lemon Thyme Cheese Tart

At a visit to the local Saturday market, we were offered a taste of this delicious tart made by Hastings House pastry chef, Rosemary Harbrecht.  The pastry was a perfect compliment to the freshness of the cheese and zucchini.  Rosemary gave us a copy of this recipe and we made it for lunch that day and it was a family hit. Enjoy!

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1 1/2 c. flour

5 oz. cold unsalted butter

kosher salt

1/2 tsp. vinegar

1 1/2 lbs. zuchinni cut into 1/8 inch slices

black pepper

2 tbsp. olive oil

8 oz. chèvre (original recipe called for 4 ounces each of chèvre and cream cheese)

1 tsp. parsley

1 tsp. thyme

1 tsp. lemon zest

By hand or in a food processor, mix flour, butter, 3/4 tsp. salt until crumbly.  Add the vinegar and 3-4 tbsp. cold water just until dough comes together.  Flatten the dough into a disk and wrap in plastic to chill for 20 minutes.

Roll out the dough to about 10 or 11 inches in diameter.  It should be about a 1/4 inch thick.  Place the pastry on a parchment lined baking sheet and chill for at least another 15 minutes.

Toss the zucchini slices with a teaspoon of salt and let it drain for about 20 minutes.  Gently press out more moisture with paper towel.  Then toss the zucchini in a bowl with pepper and 1 tbsp. of the olive oil.

Preheat the oven to 400 F.

Mix the cheese with the herbs, zest, and salt and pepper to taste.  Spread this over the pastry leaving a small uncovered border.  Arrange the zucchini slices in overlapping circles.  Drizzle with the remaining olive oil and bake for 30-40 minutes until the zucchini is golden around the edges.

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Beetroot Tarte Tatin with a Hazelnut Crust

This recipe is one I’ve been dying to try from Cannelle et Vanille.  I adapted it a bit: doubled the recipe to make a larger tart and used purple sweet potatoes as opposed to potatoes.  The result was a healthy, savoury tart with the perfect amount of caramelization to appeal to my sweet tooth. The process was a little time consuming but it made for a fun and tasty side to our dinner steaks.

Roasted Beet and Purple Potato Tarte Tatin with Caramelized Fennel and Gruyere Cheese

(makes a 9-inch tart)

Buckwheat and Hazelnut Tart Crust

1 c. brown rice flour
2/3 c. buckwheat flour
2/3 c. tapioca starch (the same as tapioca flour)
2/3 c. hazelnut flour (ground hazelnut)
4 tsp. ground chia seeds (optional)
1 tsp. salt
1/2 tsp. ground black pepper
1/4 c. cold unsalted butter, diced
12 to 16 tbsp. ice water

Combine the dry ingredients in a food processor. Pulse to combine. Add the diced butter and pulse until the butter is the size of peas. Add the water and pulse until dough comes together. It will not form a ball. Simply press it between your fingers to see if it holds.

Transfer dough to flat surface and knead a couple of times. Form into a disk, wrap in plastic wrap, flatten it with your hands, and refrigerate for one hour.

Meanwhile…prepare the filling

8 assorted colors baby beets, peeled and cut into 1/2-inch slices
2 medium purple sweet-potatoes, peeled and cut into 1/2-inch slices
3 tbsp. olive oil
2 small yellow onion, thinly sliced
1 medium fennel bulb, thinly sliced
1 clove garlic, minced
3 springs thyme
pinch salt
pinch black pepper
1 tablespoon balsamic vinegar
3 oz. grated caprano cheese (the original recipe suggests gruyere) 

Preheat oven to 400F. Toss the slices beets and purple potatoes with 1 tablespoon of olive oil, pinch salt and black pepper. Bake the vegetables for 30 minutes until potatoes are done (they take less time than beets) and remove them. Continue to bake the beets for a few more minutes until tender, about 10 more minutes. Set aside and cool while making filling.

Reduce oven temperature to 375F.

Remove the tart crust from the refrigerator. Lightly dock it with a fork. Dust your cold surface with a bit of superfine brown rice flour. Roll the dough to 1/4-inch thickness and cut a circle that is slightly bigger than your mold. The scraps can be saved for another time.

Transfer the tart base to a sheet lined with parchment and refrigerate the tart base for 30 minutes.

Heat a medium saute pan over medium heat. Add the rest of the olive oil and cook the onions, fennel, garlic, and a pinch of salt until tender and slightly caramelized, about 10 minutes. Add the balsamic vinegar, stir, and remove from heat. Set aside and let cool slightly.

Remove the tart crust from the refrigerator. Lightly dock it with a fork.

Place the roasted vegetables inside the tart mold tightly packed. Spread the caramelized onion and fennel mixture on top and sprinkle the Gruyere on top of that. Place the tart dough on top and tuck it into the edges.

Bake the tart for 30 minutes until crust is golden brown. Remove from oven and let cool for 5 minutes before inverting onto a plate. Serve warm or at room temperature.

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Makhouda D’Aubergine from The Traveler’s Lunchbox

This dish is one I came across on one of my favourite blogs, The Traveler’s Lunchbox, in which this is described as a Tunisian Eggplant Frittata.  The recipe is originally from Kitty Morse’s North Africa: The Vegetarian Table.

Now I do not love eggs, I think they’re great for baking with, but when it comes to breakfast, no matter how they are served, I simply cannot have them so I also don’t eat quiches or frittatas…ever.  But I love eggplant (ever since I was old enough to contemplate that eggplant was entirely unrelated to egg – as a child my parents could only convince me to eat it if it was called Aubergine), so here we are with this Makhouda D’Aubergine in my terrible little electric oven and I am excited! I’ve made a couple changes due to lack/want of ingredients.  This dish is suggested as a side to tagines, but I intend to call it a meal given the effort that went into making it. Verdict is it’s delicious, eggs and all.

1 large eggplant
salt for sprinkling
1/4 cup (60ml) olive oil
1 medium onion, finely chopped
1 red bell pepper, seeded, deribbed and diced
8 large eggs
a handful (about 1/2 cup packed) chopped fresh parsley or coriander/cilantro leaves, or a mixture (I used parsley)
4 garlic cloves, minced
8 oz (225g) gruyère cheese, cut into 1/4-inch cubes
1/2 cup (50g) dried bread crumbs
1 teaspoon bharat (Tunisian spice blend; you can substitute 1/2 teaspoon black pepper, 1/4 teaspoon cinnamon and 1/2 teaspoon rosewater) (I used the pepper and the cinnamon alone)
about 3/4 teaspoon fine salt
harissa (North African hot pepper paste) or cayenne pepper, to taste (optional) (I added a seeded and minced serrano pepper)
lemon wedges 

Peel and cut the eggplant into 1/2-inch dice. Sprinkle generously with salt and place the cubes in a colander to drain for about 20 minutes. Rinse and pat dry with paper towels.

Preheat the oven to 400F/200C. In a large skillet over medium heat, heat the olive oil and cook the eggplant, onion, and pepper, stirring occasionally until golden and soft, about 20-25 minutes. Transfer this mixture to a colander to drain off as much of the oil as possible.

In a medium bowl, mix the eggs and add the herbs, garlic, cheese and bread crumbs. Add the eggplant mixture. Season with the bharat, salt, and a small spoonful of the optional harissa or cayenne pepper, (and the serrano if you want the extra heat).

Grease a 2-quart soufflé dish (I don’t own one and used glass cookware instead). Pour the egg mixture into the dish and bake in the middle of the oven until golden brown and puffed in the center, 40-45 minutes (a knife inserted into the center should come out clean). Let cool for 10 minutes before unmolding onto a serving platter (you can also just leave it in the dish). Cut into wedges or squares to serve. Serve hot or at room temperature with lemon wedges on the side.

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