Sub Categories in Vegan

Category of: Vegan

Country Style Crusty Loaf

April 11, 2012

This is a basic bread baked in loaves of any shape. The nice crust is the result of two factors: a hot and humid oven. The bread needs a hot, humid environment for the first few minutes, and then slightly lower temperature to finish the baking. To get the heat I bake the bread on pizza stones that I place in the oven and heat at least 30 minutes before the bread goes in. The... View Article

Roasted Butternut Squash

April 2, 2012

Squashes are beautiful fall and winter vegetables (see my entry under What’s in Season)and butternut squash is one of my favourites. It has a natural sweetness that is enhance by a bit of brown sugar that softly caramelizes on its flesh. When I roast big chunks of the squash I don’t bother peeling it. The skin cooks and softens as it roasts and is perfectly good to eat. It also provides a nice ribbon that... View Article

Barley with Fennel, Apples and Dates

April 2, 2012

Barley is such a versatile grain. It’s easy to cook, retains a nice texture and keeps in the fridge for a number of days. When I cook barley I usually cook more than I need so I have some on hand ready to be incorporated into soups, salads, vegetables dishes, breakfast and even desserts (think barley pudding). In this recipe I use barley that has already been cooked and add it to the sautéing fennel... View Article

Barley and Mushroom Pilaf

April 2, 2012

Pilafs are easy to make and keep whatever grains you are cooking nice, fluffy and separated. The grains get coated with oil before you add the liquids, and this helps them stay apart. I cook this barley pilaf just as I would a rice pilaf. Quite delicious in my opinion, and why not try a different grain? Ingredients: 2 tablespoon olive oil 1/2 small onion, chopped 1 small carrot, diced 1 inner celery leave, chopped... View Article

Piadinas (Italian wraps)

April 2, 2012

These are fun and so easy to prepare. The dough is unleavened (no yeast) and quite sturdy. I start it in the food processor and finish by hand. You need to roll the dough very thinly but don’t worry, it’s a very easy dough to work with, it doesn’t tear and doesn’t fall apart. I use the piadina rounds to wrap around different fillings. Any sandwich filling would do. If you make the piadinas ahead... View Article

Crisp Flat Bread with Herbs

March 29, 2012

  Fine restaurants often serve a lovely bread basket that includes crisp breadsticks and flatbreads. They are very easy to make and are a nice addition to your entertaining table at home. They can be prepared a day in advance. I make this dough in a Bosch bread mixer but you can try it with a large food processor or another mixer, or, of course, it can be done by hand. Ingredients: 1 3/4 cups... View Article

Guide to Winter Squash Varieties

February 4, 2012

Winter squash is one term that covers a variety of specimen belonging to the winter squash family. They come in many shapes and sizes but what they have in common is a thicker shell and meaty interior. All of them have large seeds nestled in their interior and these seeds, when toasted and lightly salted, can be a flavourful addition to salads and other food. When choosing winter squash look for a firm exterior that... View Article