Sub Categories in Vegan

Category of: Vegan

White Asparagus with Blood Oranges,Hazelnuts and white Balsamic vinaigrette

May 7, 2012

The fabulous white asparagus is only in season for a very short time in the spring and when it’s available it is a regular guest in my kitchen. The gorgeous whitish stalks remain light because they grow buried in a mound of soil where no sunlight can reach them and make them green. The white asparagus is a bit tougher than the green. Snap or cut the stalk where it is vulnerable and breaks, then... View Article

Tomatoes

April 17, 2012

Ahhh, tomatoes.  Red and juicy, sweet and plump, tomatoes are the sine qua non of my kitchen. Asked to choose between cream or tomato sauce, tomatoes would lure me every time. Originally named Pomme d’Amour (Love Apple in French) tomatoes have had a love affair with culture and cuisine for thousands of years. They are believed to have originated in Mexico and were taken back to Europe on the explorers ships around the 1500’s. Italy... View Article

Asparagus

April 14, 2012

Asparagus – spring One of the sure sign of spring is beautiful, crisp and green asparagus popping up at the farmers markets. It’s true that you can get asparagus almost all year but there is nothing like farmer’s market asparagus in season. Asparagus is a branch of the lily family. It is planted deep in the ground and has a short growing season limited to a couple of months, barely. Asparagus is planted in trenches... View Article

Roasted Delicata Squash and Chestnuts with Lemon Sauce

April 13, 2012

This is a delicious but less familiar winter squash. If you haven’t tried it I suggest that you do. It is easy to handle, cook relatively fast because it is smaller and the rind softens as it cooks and becomes an edible part of the squash, unlike any other. For this dish I combine the roasted squash with roasted chestnuts and parsnips. The deep flavours were similar and complimentary. I drizzled over a wonderful little... View Article

Roasted Baby Carrots and Parsnips

April 13, 2012

A match in flavour, colour and texture, carrots and parsnips are a treat to cook together. I leave the carrots whole and then cut the parsnips to match. Try and match the shape and size of the vegetables so they cook at the same time. If you don’t have baby carrot use regular carrots and cut them in half lengthwise, keeping some of the green tops if possible. I especially like to roast them as... View Article

Skillet Cabbage, Kale, Broccolini and Corn

April 13, 2012

Vegetables are so fun to cook. Most of us cook and serve them on their open but mingling them can produce a fun unexpected and delicious combination of textures and flavours. Cabbage can be combined with potatoes, grains and other vegetables. It is a part of almost every international cuisine and is good flavoured with Mediterranean, Asian or eastern European flavours. I slightly undercook the cabbage and kale because I like to retain their colour... View Article

Red Lentil Soup with Brown Rice

April 13, 2012

Red lentils make a wonderful soup. They cook to a creamy consistency creating a hearty, full-bodied soup. I usually add some grain to this soup, often brown rice but sometimes barley. This recipe has tomatoes but I don’t always use them. The red lentils also lend themselves to a variety of spices, as you see here. Ingredients: 2 tablespoons olive oil 1 small onion, chopped 1 clove garlic, minced 1 /2 teaspoon cumin 1/2 teaspoon... View Article

Tartine with Bean Spread and Purple Basil

April 13, 2012

I make this bean spread often as an appetizer to spoon onto small crostini. Here I use it to top grilled bread for a lunch or a light supper. Serve accompanied by a small salad with crisp vinaigrette. For a vegan version leave the pecorino out. Ingredients:   Long slices of country bread Olive oil Parmesan or pecorino, shaved or chopped  roasted peppers Purple basil   Bean spread:   4 tablespoons olive oil 1 small... View Article

Lentil Soup with Roasted Cherry Tomatoes

April 13, 2012

A hearty lentil soup is comfort food for anyone with a Mediterranean palate. I make it in many different ways but it’s all variations on the same theme of aromatics (onion, garlic, carrot, celery) sautéed in olive oil and then the lentils are added with stock and cooked until softened. I sometimes add a grain such as rice or barley. Sometimes I add roasted peppers or another vegetable and sometimes I even add thin pasta,... View Article

Barley and Bean Soup

April 13, 2012

Barley and beans is a nice combination for either soups or salads. See the salad category for the salad version of this pair. I often have cooked grains in the fridge and it’s easy to make a quick and delicious soup with them. Barley however cooks quickly so this soup can be prepared on a short notice. You can use vegetable stock but I find that chicken stock gives it a wonderful flavour. Ingredients: 3... View Article

Bean Soup

April 13, 2012

If I had to choose a couple of favourite soups this would certainly be one of them. Simple, wholesome and easy to make, this is a delicious soup and has been part of my soup repertoire for many years. I make it with small white cannelini beans that have been soaked overnight. If you are in a hurry and wish to make the soup the same day you can boil the beans, leave them in... View Article

Fresh Corn and Potato Chowder

April 13, 2012

I make this corn chowder with fresh corn scraped with a knife straight off the cob. In addition I do not throw away the cobs but rather use them to flavour the stock. It sounds like a lot of work but really, it isn’t, and the resulting soup is delicate and flavourful. The potatoes make the soup thick and velvety and the corn give it a lovely texture. I suggest that you use an immersion... View Article