Skip to content

June 27th Pop-up Vegetarian Cooking Workshop Recipes

June 28th, 2014

lucette

IMG_2727

It all happened fairly quickly, but the outcome was good company preparing and enjoying very tasty food together.

We have so many great local farmers’ markets, why not enjoy using your vegetables and fruit in new creative ways, try these recipes for inspiration!

IMG_2724

MANGO SALSA

Ingredients

2 ataulfo mangos, cubed (+ 1 if small)
¼ small red onion chopped finely
½ jalapeño pepper finely chopped, set seeds aside and add to taste
(Can substitute with other spicy peppers or use a hot sauce, bit by bit)
1/3 cup coriander, or more if you like
½ small tomato
Juice of 1 lime or lemon

Directions

Put ½ mango in blender to puree (if using hot sauce, just stir it in with purée to desired spice/heat) and then add the remainder of the ingredients and pulse a few times to blend the flavors. Enjoy with good corn chips or as a chutney for veggie burgers. You can always make this your own with many substitutes, additions or omissions… don’t be shy!

IMG_2723

WASABI EDAMAME SPREAD
(Serves 1 ½ cups)

Sometimes you’d like something other than hummus to dip into and this is a good one. There are many variations on this theme I’m sure, but one note from a printed version (“Crackers and Dips”) is that the heat from the wasabi will intensify with time, so if you prefer just a hint of wasabi, add it just before serving.

Ingredients

1 (12-ounce) bag frozen shelled edamame, defrosted (edamame is either blanched before being frozen or some are prepared at the ready to eat stage. Not to mention that later on in season you’ll find fresh ones at the farmer’s market… all delicious!)
1/3 cup water
2 tablespoons freshly squeezed lemon juice
2 tablespoons sesame butter (tahini)
¾ to 2 teaspoons wasabi paste (not powder), to taste
fine sea salt
2 tablespoons olive oil

Directions

In the bowl of a food processor, combine the edamame, water, lemon juice, sesame butter, wasabi paste and 1 teaspoon salt.

Pro¬cess until the mixture is smooth, about 4 minutes, stopping to scrape down the sides of the work bowl once or twice while blending.

With the machine run¬ning, slowly add the vegetable oil and process until incorporated. Taste the dip and season with salt, if needed. Keep in an airtight container in the refrigerator for up to 1 week.

IMG_2715

KALE SALAD
Serves 4

Ingredients

1 – 2 bunches of kale (shredded) Currently they are small so 2, but later they will be huge and 1 bunch will do.
1 tomato diced
1 mango diced
1 avocado diced
3 Tablespoons onion diced
2-3 Tablespoons olive oil
2 Tablespoons local honey (optional, mango may sweeten it enough for you)
4 Tablespoons lemon juice
Sea salt to taste
Option, garnish with cherry tomatoes and crumbled feta cheese if you like.

Directions

Mix everything in the bowl (other than garnish ingredients. With your hands, massage the salad for about 5 minutes this helps speed the maceration process. Let the salad marinate for about 30 minutes to 3 hrs before serving (in other words let the dressing/juice of the other ingredients penetrate and soften the kale – longer marinating time for hardier kale as the season progresses and for winter kale). Garnish with cherry tomatoes and feta if desired, but not imperative, lots of flavour as is. You can vary this recipe with dried fruit, nuts or seeds, get creative!

Tofu, Tomato & Cucumber Salad

TOFU TOMATO & CUCUMBER SALAD
(Serves 4)

Ingredients

1 block of tofu* (a smaller block of smooth, not silken as you want to cube it, but not too firm as so it can absorb the delicious dressing flavour, alone it is flavourless) – tall order, but you need a tofu that will not be so dense as )
2 tomatoes
¼ English cucumber
1 avocado
1 teaspoon lemon juice (or more, pending on size of avocado)
2- 3 bib or Boston lettuce leaves

Dressing:
3 Tablespoons rice vinegar
2Tbsp soy sauce
2Tbsp of olive, almond oil
2 teaspoons sesame oil
½ teaspoon salt
3 Tablespoons chopped green onion

Directions

Combine dressing ingredients. Mix well
Tear lettuce into bite-sized pieces and place in base of salad bowl.
Cut tofu into 1cm cubes
Cut tomato & cucumber into 1 cm cubes
Cut avocado into cubes, toss with lemon juice
Arrange tofu, tomato, cucumber & avocado in salad bowl.
Pour dressing over just before serving.

Thanks to my sister-in-law Lorraine for sharing this recipe

* When possible choose organic non-GMO TOFU, soya is one of those highly modified crops… there is so much information out there and I think it is worthy of your time to get informed and then make the right choice for you.

IMG_2729

FRESH VEGGIE PATTIES
(Makes approximately 12 mini patties)

Ingredients
These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week’s worth of work lunches. Sprouted garbanzos are becoming more readily available, but if you can’t find them, canned or cooked garbanzos (chickpeas) will work great. Sprouting boosts their already fantastic nutritional value even more…
2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
Note: These are mild in flavor, spicing can take many different shapes, I like to add pepper, turmeric, and a spicy coconut curry rub made by Samantha of Funny Duck Farms, but you work your spicing magic. If not enough first time, add zing with your toppings and do it differently next time.
1 onion, chopped
Grated zest of one large lemon
1 cup micro sprouts, chopped (try broccoli, onion, or alfalfa sprouts – optional) + more for topping
1 cup toasted (whole-grain) bread crumbs – I’ve used ground rice cakes or other GF bread options
1 tablespoon extra-virgin olive oil (or clarified butter)
Directions
If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. With canned beans, just rinse and jump right in and combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus.
Pour into a mixing bowl and stir in the cilantro, onion, spices, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties.
You should err on the moist side says 101 Cookbooks, because it makes for a nicely textured burger. You can always add more breadcrumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.
Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.
No need for a bun, just carefully cut each patty in half; insert your favorite fillings, (we used broccoli sprouts tomato and a bit of our mango salsa and edamame spread).

TWO INGREDIENT ICE CREAM
(4 – 6 servings)

* These delicious recipes are inspired by the food blog Detoxinista

Ingredients

4 frozen bananas
4 Tablespoons of nut butter (peanut butter, almond butter or pumpkin seed butter, what you have and enjoy)
Water if needed to help with blending
Garnish, as you like, with chopped nuts, fresh fruit, and hemp seeds.

Directions

Divide the ice cream into 4 dessert dishes or if you want to go light, could divide into 6 smaller dishes, add toppings and serve immediately. It’s the season!

IMG_2717

ICE CREAM SANDWHICHES (made outside of the box)
(4 – 8 servings, rectangles or small squares)

Ingredients
For the Chocolate Cookies:
3/4 cup raw almonds (or other nuts of choice)
5 soft Medjool or other fresh BAM dates, soaked in water for 10 minutes, then pitted
3 Tablespoons cacao powder
1 Tablespoon vanilla extract
pinch of salt

For the Ice Cream:
2 frozen bananas
1 teaspoon vanilla extract
water, as needed for blending

(OR, if you want to make your own freshly hand whipped ice cream, see June 18th Mediterranean Workshop Pagáto recipe. It complements the raw cookie quite well. Speaking from personal tasting experience of course!)

Directions

Combine the almonds, cocoa powder and salt in the food processor and process until a fine powder is created. Add in the dates and vanilla extract, and process again until a uniform, sticky dough is formed. You may need to stop and scrape down the sides to help with even processing.
*Note: The great thing about raw desserts is that you can taste the batter as you go! If you want a sweeter cookie, or more chocolate flavor, feel free to adjust the ingredients to suit your tastes.

Bon appétit!

June 18th Mediterranean Workshop Recipes for you

June 20th, 2014

lucette

Briam

If you didn’t make it to the workshop, you still have an opportunity to try your hand at more delicious mediterranean recipes!

Greek Salad

GREEK SALAD (Xoriatiki)
(Serves 4)

Ingredients
4 ripe tomatoes cut in wedges
½ cucumber sliced
2 pale green peppers, cut in rings or 1 green pepper cut in long strips
½ red onion thinly sliced
A large slice of feta cheese
A handful of Kalamata Olives
Good quality olive oil
Season with dried oregano, salt and pepper (to taste)

Directions
Put the prepared vegetables in a bowl and season with salt. Garnish the vegetables with olives and feta.
Be sure to pour over plenty of olive oil. Sprinkle with oregano.

TZATZIKI (Cucumber Yogurt Dip)

Ingredients
1 container (750g) of plain yogurt
2 cloves of garlic crushed
Half a cucumber (wash and save some peel for texture and color)
1 tablespoon of olive oil
A pinch of salt (or to your taste)
1 tablespoon of fresh lemon juice
Chopped dill or mint (optional and to taste)

Directions
Place a few sturdy paper towels on a strainer and place the strainer in a bowl. Pour the yogurt into the strainer.

Allow the yogurt to strain for at least 8 to 10 hours in the fridge.

Add the crushed garlic to the yogurt. Slice the cucumber in half, remove the seeds, if needed and shred the cucumber using a cheese grater.

Squeeze out any excess water from the cucumber and add it the yogurt mixture. Add the olive oil, salt, and fresh lemon juice (and herbs if using). Stir the mixture well. Garnish with an olive or a slice of lemon.

DOLMADES (Stuffed Grape Leaves – Meat)
Serves 4

Ingredients
½ pound of ground beef
1 medium onion (chopped)
¼ cup of chopped parsley
¼ cup of chopped mint
1/3 cup of chopped dill
1 egg
3 tablespoons of olive oil
Juice of half a lemon
½ cup of washed and strained uncooked long grain rice
1 teaspoon of sea salt
1 teaspoon of black pepper
20-30 grapevine leaves

Directions
Fresh Leaves:
Wash each leaf and remove stems. Blanch them by placing them in a pot of boiling water for about 2-3 minutes then rinse with cold water and pat dry.

Jar Leaves:
Carefully remove the grape leaves from the jar. Rinse each leaf very well under cold water to remove much of the salty flavour of the brine.
Blanch them by placing them in a pot of boiling water for about 4-5 minutes then rinse with cold water and pat dry.

In a large bowl, mix together the ground beef, onion, parsley, mint, dill, egg, olive oil, lemon juice, rice, and salt and pepper.

Place the leaf vein-side up. Add 1 teaspoon (or more depending the size of the leaf) of filling on the bottom center of the leaf. Fold the leaf over, so the mixture is partly covered. Fold the sides of the leaf into the middle and continue rolling toward the end.

On the base of the pot, cover with some rejected leaves. Place each dolmades next to one another, seam side down (tightly packed). Might be in layers depending how many dolmades you have. Repeat until all the mixture has been used up.
Sprinkle salt on top of the dolmades. Drizzle some olive oil, juice of 1 lemon, and water just cover the dolmades. Use a plate to press the dolmades, to prevent them from opening during cooking. Cook over low heat for 40 minutes until the water has been absorbed and the rice is cooked. Remove and serve hot or cold.

Dolmades (Vegetarian)

Ingredients
2 cups of washed and strained uncooked long grain rice
Juice of 2 lemons
1 cup finely chopped scallions
1/3 cup of chopped fresh mint
1/2 cup of finely chopped parsley (flat leaf)
1 cup of finely chopped dill
1/2 cup of olive oil
1 small red onion finely chopped
20-30 grapevine leaves

Directions
Fresh Leaves:
Wash each leaf and remove stems. Blanch them by placing them in a pot of boiling water for about 2-3 minutes then rinse with cold water and pat dry.

Jar Leaves:
Carefully remove the grape leaves from the jar. Rinse each leaf very well under cold water to remove much of the salty flavour of the brine. Blanch them by placing them in a pot of boiling water for about 4-5 minutes then rinse with cold water and pat dry.

In a large bowl, mix together lemon juice, olive oil, scallions, onion, dill, and parsley.
Season the mixture with salt and pepper. Leave to stand for 2 hours.

Place the leaf vein-side up. Add 1 teaspoon (or more depending the size of the leaf) of filling on the bottom center of the leaf. Fold the leaf over, so the mixture is partly covered. Fold the sides of the leaf into the middle and continue rolling toward the end.

On the base of the pot, cover with some rejected leaves. Place each dolmades next to one another, seam side down (tightly packed). Might be in layers depending how many dolmades you have. Repeat until all the mixture has been used up.

Sprinkle salt on top of the dolmades. Drizzle some olive oil, juice of 1 lemon, and water just cover the dolmades. Use a plate to press the dolmades, to prevent them from opening during cooking. Cook over low heat for 30 minutes until the water has been absorbed and the rice is cooked. Remove and serve hot or cold.

Briam & Feta

BRIAM (Roasted Vegetables)
(Serves 8)

Ingredients

4 large yellow potatoes, peeled and cut into 1 cm thick slices
3 medium sized zucchinis cut into 1 cm thick slices
3 onions, thinly sliced
3 small eggplants, thinly sliced
3 small green bell peppers, roughly chopped
½ bunch flat-leaved parsley, finely chopped
½ cup olive oil
1 tablespoon tomato paste
350 ml water
Salt to taste
Freshly ground black pepper

Directions

Preheat the oven to 350 F.
In a large baking pan, place the potatoes at the bottom of the pan.
Add the sliced zucchinis on top of the potatoes.
Add half the onions, followed by the sliced eggplants.
Add the rest of the onions and the green peppers.
Add the chopped tomatoes and parsley on top.
Season each layer with salt and pepper.
In a bowl, add tomato paste to the water and stir well to dissolve.
Pour it all over the vegetables along with the olive oil.

Using a large spoon, mix the vegetable carefully every half hour. It should be ready between 1 ½ – 2 hours or when the vegetables are cooked and have some color. The sauce should not be watery and you can see the oil.

Spanakorizo

Spanakorizo (Spinach and Rice)
(Serves 4)

Ingredients:
1 cup of olive oil
1 cup of onions, finely chopped
2 pounds of spinach, washed and finely chopped
1/2 cup of dill
1 1/4 cup of rice
Juice of 2 lemons
Salt and pepper to taste

Directions:
Heat the olive oil in a pan and sauté the onions until soft.
Add the spinach, dill, and 2 ½ cups of hot water and bring to boil.
Add rice, salt and pepper.
Reduce the temperature and simmer over low heat until the rice is cooked and most of the water is absorbed.
Pour over the lemon juice and stir.
Cover and leave until all liquid is absorbed.

nicoise salade

SALADE NIÇOISE WITH A LOCAL TWIST
(4 servings)

Ingredients:
¼ – ½ cup olive oil with 2 Tbsps. of lemon juice and/or apple cider vinegar for dressing (or ½ & ½)
4 to 6 cups of mixed dark greens, washed and spun dry
4 freshly boiled eggs (halved)
Small piece of smoked tuna (sliced thinly or broken into small morsels)
2 medium tomatoes or 1 cup of grape/cherry (sectioned or halved to bite size)
4 stalks of asparagus (steamed and chopped in 2 inch pieces)
8 pieces of marinated artichokes
Many more options, one being adding a handful of small boiled purple tomatoes when in season
½ small red onion, peeled and thinly sliced
Salt and pepper to taste
3 tablespoon chopped flat-leaf parsley or fresh chives or dill (what you have and enjoy)

Directions:
Build your salad by adding your chosen vegetables into a large shallow serving bowl lined with a bed of washed shredded dark greens. Drizzle with olive oil/lemon juice or apple cider vinegar dressing and season with salt and pepper to taste. Toss in the herbs you have on hand and serve.

Pagáto me Fruta

PAGÁTO ME FRUTÁ (Fresh Ice Cream w Fruit)
(Serves 4)

Ingredients:

2 egg, separated
4 Tablespoons of superfine sugar
½ teaspoon vanilla extract
200 ml whipping cream
½ pound fresh fruit, preferably in season, variety is more interesting, try for 3 or 4 different kinds, if necessary peeled and sliced
1 cup sweet white wine (pending on taste and sweetness of fruit, can vary sweetness/acidity of wine)
4 Tablespoons of honey (+/- to taste)
Chopped walnuts (a good handful, or substitute with a good spoonful of hemp seeds)
Ground cinnamon (optional)

Directions:

Whisk egg yolks with 1 teaspoon of sugar and vanilla extract until the sugar dissolves. Whisk egg whites with 2 Tablespoons sugar until stiff. Fold into the beaten egg yolks. Whip the cream with the remaining sugar until peaks form. Combine with the egg mixture. Pour into plastic container and allow it to set in the freezer. (approx. 1 to 2 hours, pending on desired texture)
Place the fruit in a bowl, pour the wine over the fruit and allow steeping for 30 minutes.
Divide the ice cream into 4 dessert dishes, place some of the marinated fruit into each one, and glaze each serving with a drizzle of honey. Sprinkle with walnuts and cinnamon and serve immediately.
Variation:

If you’ve no sweet wine on hand, no problem you can add some stewed strawberry rhubarb compote on top with a sprig of fresh mint. Create your and enjoy.

Bon appétit!

Katerina’s Greek Cuisine Recipes for you to reproduce

April 25th, 2014

lucette

Greek Style Stuffed Peppers- 086

GREEK CUISINE WITH KATERINA

Read more

Clip Entre Nous sur ROGERS

March 29th, 2014

lucette

ROGERS-Entre-Nous

Un p’tit aperçu de ce qui me passionne!

Recettes santé facile à préparer. (vidéo)

On m’a invité pour faire un segment de démonstration cuisine santé sur l’épisode de ROGERS, ENTRE NOUS.

February 24th, 2014 Cooking Workshop Recipes

February 25th, 2014

lucette

2014 Feb 24 WRKSHP POSTER

Thanks to Elizabeth and David at the Unrefined Olive for being such graceful hosts! We were able to taste wonderful combinations of olive oils and balsamics, served with an abundance of knowledge. Merci beaucoup!

If recipes inspire you, try your hand at what was on the menu.

Read more