Never been big on religion or but this UK Bishop makes a compassionate case for going
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Thyme Roasted Carrot Soup with Avocado Creme

If I were Catholic, I’d be sitting in a confessional asking for fatherly forgiveness – it’s been seven months since my last post. How on earth did this happen? Seriously, seven months ?!? Where did the time go? I honestly have no idea how so much time has past since I last posted but I do know this – I fell off the culinary cart – hard. I hope you can forgive me.

I’ve been letting this new grind of single mommyhood and consultancy get the best of me. I’ve been too tapped to create anything new, until now. The crazy thing about American Thanksgiving is foodbloggers go hogwild for this holiday. Food52 has been a fav of mine for a long time and the featured side of the day, thyme roasted carrots with goat cheese. The simplicity of the side struck me as something that would make for a sexy little soup. A quick peak at the ingredient list left me wanting to build on this a little more – if this was going to be a soup – it should have a little more complexity and certainly a lot of creaminess.

As I’m working this out in my head, two things come to mind. Bringing more flavour to this soup might like in a common base, mirepoix! The base of all french cooking would bring this soup up to snuff. The leeks and celery would balance the sweetness of the carrots and smooth the whole thing out. Now….what could I do to give the upgraded flavour profile a little va-va-voom? Avocado. Yup you heard me right, avocado.

In the back of my mind I remembered making a wingnut of a salad I found on Smitten Kitten with roasted carrots and avocado. What I thought would be a trainwreck was actually a wonder in texture. The avocado was a smooth, brilliant foil to the earthly goodness of the carrots and could help my soup go from good to oh-my-creamy-goodness.

So I set out to set my Sunday afternoon to simmer with these two kinda crazy but complimentary ideas in mind and a sincere intent to create a soup so smooth and velvety you’d swear up and down it was packing 35% cream. A fabulous 45 minutes later this ladle of love was born. The only concern I had was how I was going to be able to wait until I got back from yoga. Patience is a virtue and this soup was SO worth the wait!

Hope you enjoy my odd little combo as much as I do. See you soon, XOS

Thyme Roasted Carrot Soup with Avocado Creme

Would Rather Gather Original, with inspiration from Smitten Kitchen and Food52
Prep time: 20 minutes / Active time: 45 minutes / Makes 4 cups

For the soup:

12 medium-sized carrots, peeled & cut length-wise into halves or quarter of even size
1/2 stalk celery, finely diced
1 small leek, quartered, finely sliced and rinsed well
1 clove garlic, finely minced
1/2 avocado, pitted and
2 tbsp fresh thyme leaves
1 tbsp fresh Italian parsley
splash of white wine
3 cups vegetable stock
3 tbsp olive oil (split)
1 tbsp Earth Balance buttery stick
pinch cayenne pepper
pinch red chili flakes
pinch fennel seeds
sea salt and freshly cracked black pepper to taste

Method:

1. Pre-heat oven to 375°, line a baking sheet with tin foil and spray with canola oil.
2. Toss carrots in 2 tbsp olive oil, 1 tbsp fresh thyme leaves, sea salt, freshly creaked black pepper and a pinch of cayenne.
3. Arrange evenly and roast in oven until tender and slightly browned, approximately 20 minutes.
4. While carrots are roasting, prep the rest of the vegetables. When you’re ready to start the soup base, bring remaining tbsp of olive oil and tbsp of Earth Balance up to med-high temperature in a large soup pot.

NOTE: I love my Le Creuset for most things because the enamel makes it essentially a non-stick surface and the cast iron keeps the heat nice and even for a super subtle simmer. If you haven’t had a chance to try one out – they really do make a difference and are totally worth the investment. I’ve used mine at least twice a week for the 5 years I’ve owned it and have been thankful each time I bring it out. Any way you work it – it’s good culinary math!

5. Add garlic, red chili flakes and fennel seeds and saute until garlic is golden. Add leeks and celery and saute until soft then deglaze with white wine and saute until the wine evaporates.
6. Once the carrots are roasted, give them a rough chop, add them to the celery leek mixture with the tbsp of parsley and saute for a few more minutes to combine all of the flavours then add the vegetable stock and simmer for 15 minutes.
7. Once the soup has simmered, add the avocado and puree the soup using a food processor or hand immersion blender until smooth and velvety.
8. Using a fine mesh, strain the soup back into the soup pot using a ladle to help push the soup through. Heat the soup through until warm, season with salt and pepper to taste and soup is officially on.

If you wanted to add another layer of flavour and don’t mind a little dairy, goat cheese would add a hint of sour acidity and even more creamy goodness. Add some toasted 12 grain bread and Sunday Night Soup is in session!

No Comments Posted by Shawna on November 28, 2011
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Sesame Greens Stir Fry Over Butter Soy Chow Mein

OK, I know it’s been patchy post schedule at best for the last eight months. I haven’t been cooking or writing very much because, I honestly haven’t had time. I’m going to skip the details because it’s not that kind of blog, but suffice to say it’s been quite a year with tons of change – all challenging and positive.

So what’s the good news? Friday night has arrived and I’m at home in my pretty new pad, on my comfy new couch, blogging about a dinner that I finally had the time to make. Life is finally feeling much more familiar.

This was the first Friday in a long time that wasn’t consumed by work. As I roamed around Hartman’s, I really couldn’t decide what I wanted for dinner. I hadn’t cooked in SO long. I felt rusty, a little unsure of myself. Ordinarily I would try to do something new – break in the oven with a brand new dish but I just wasn’t feeling it. I wanted something familiar, something I felt safe in, something from my past. I wanted my something I used to make weekly but hadn’t made in months. I wanted a green stir fry with butter soy chow mein noodles.

Butter soy chow mein noodles are something I grew up eating. They were my mom’s signature comfort food and something my brother and I would request often. The sauce for the stir fry is something I created while I was at home with Bella during her first few weeks. So combining the two of them with some delicious greens after a hard week of business travel and report writing was exactly what my weary world needed.

This dish doesn’t follow my usual high-contrast culinary call to arms. It’s simple. It walks softly and its subtlety soothes my soul. In my completely subjective point of view, three things really make this dish special. The cinnamon and star anise seeds in the sauce lend this dish a can’t-quite-put-my-finger-on-it, yet distinctly Chinese feel. The combination of Earth Balance, soy and vegetable stock the noodles are cooked in deliver a rich almost creamy sauce for the chow mien noodles. Top these off with a healthy dose of green vegetables, sesame oil, sherry and green onions and I’m home.

I hope you love this as much as I do. If I’ve done this recipe justice, you’ll be making this weekly too.

Sesame Greens Stir Fry Over Butter Soy Chow Mein

Would Rather Gather Original, with legacy files from childhood
Prep time: 20 mins / Active time: 20 mintues / Serves 2-3 generously

For the Stir Fry Sauce”

1/4 cup low sodium soy sauce
1/2 cup dry sherry
3 tbsp sesame oil
2 shallots, minced
1 large clove garlic, finely sliced into discs
1 tsp fresh ginger root, finely sliced into discs
1/4 tsp ground cinnamon
2 star anise seed pods (not the same as anise seeds but they will do in a pinch)
2 tbsp brown sugar
1/2 cup vegetable stock
sprinkle of corn starch or arrowroot flour

For the stir fry:
2-3 cups of raw vegetable cleaned and trimmed (you can use anything you like but I love the combination of cremini mushrooms, snow peas, snap peas, green beans, green peppers and broccoli)
1 cup green onions, sliced into discs, light and dark green sections only
large handful of basil (preferably thai), shredded
1 cup toasted/spiced peanuts or cashews
freshly cracked black pepper and sesame seeds to garnish

For the noodles:
4 nests of chow mien noodles
2 cups of vegetable stock
4 tbsp Earth Balance
1 cup soy sauce

Method stir fry and noodles:
1. In a wok or large saute pan over med-high heat, add the sesame oil and heat until fragrant. Add garlic, ginger and saute until soft. Add sherry, soy sauce, shallots, cinnamon, star anise, brown sugar and saute until slightly reduced, about 5-7 minutes
2. In medium sauce pan, bring vegetable stock, Earth Balance and soy sauce to a boil. Add noodle nests and stir to ensure noodles don’t stick together. Cook until el dente and set aside with the lid on. The starch from the noodles will help set the cooking liquid into a sauce.
4. Add vegetables to wok/saute pan, sprinkle with corn starch or arrowroot flour, coat vegetables with stock and cover pan with lid to saute steam. Stir every few minutes to promote even cooking. When vegetables are crisp tender, stir in green onions and basil and saute for an additional 2-3 minutes.
5. Spoon out noodles into bowls with a bit of sauce, top with stir fry veggies and garnish with a small handful of nuts and sesame seeds. Grab your chop sticks and settle in for some comfort couchside!

1 Comment Posted by Shawna on May 7, 2011
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Spaghetti Squash Aglio Olio

It’s been way more than a minute since I’ve posted anything new so this is WAY overdue.

I swear I’m not trying to make excuses here – but the truth is my new job is kicking my a*s. Until recently, I spent the last 3 years working at an amazing little design agency called Operativ where my schedule was as flexible as I liked. I spent my lunches researching new techniques, dreaming up amazing new dishes and shopping for incredible ingredients before returning home with prep time to spare.

Now, I work at a PR / Communications Agency and I spend my lunches catching up on time sheets, hoping that I’ll have enough time to make something quick so I can spend sometime quality mummy time with Bella before she goes to bed and I get back to work. Sigh. Happy tired sigh – but sigh nonetheless.

Thank all that is delicious and mighty for Spaghetti Squash Aglio Olio. This is now my go-to for a weeknight dinners. It’s less than 30 minutes in active time to make and is so cost-effective it might actually blow your mind. You do need to roast the squash in the oven for about an hour but you can speed up the process if you wrap it in wet paper towel and microwave it on medium high for around 5-7 minutes. I prefer the full roast route as it gives me time to make Bella her dinner and sit with her while she eats while she talks about her day. Nothing will undue the pressure of deadlines like listening to your four year old recount her afternoon of  watching Penelope (long name) or Penny (short name) the daycare hamster “scurry, scurry, scurry and then run in her wheel” with adorable, carefree dedication to detail.

The ingredient list is deceivingly short but this dish is packed with punch in the flavour department. The addition of nutritional yeast answers the “where’s the protein” question and completes it’s status of the easiest dish that’s actually good for you. Add in the roasted garlic chips, spicy as you like it cayenne and big bunch of herbs and you have another weeknight winner.

This dish is also a coup for my celiac peeps. I know you can find gluten-free pastas pretty much anywhere now but I’m still struggling with finding one I like. Most of the ones I’ve tried are gummy or taste way too much like grain. Since we’re not even trying to simulate pasta here, the expectation for flavour and texture is realigned and (if cooked well) the squash strands do give the dish a good bite. Y-um.

Thanks for sticking with me while I sort this stuff out. I promise I’ll be back in kitchen on the regular real soon!

Spaghetti Squash Aglio Olio

Would Rather Gather Original
Prep time: 10 minutes / Active Time: 15 minutes / Cook time: 30 mins – 1 hour / Serves: 4-8*

For the Squash:

1 medium or large spaghetti squash – a medium squash makes enough for 3-4 people, large 6-8*
1/8 tsp of freshly grated nutmeg
3 tbsp Earth Balance Buttery Stick
3 tbsp EV Olive Oil + more for brushing
3-4 cloves of garlic, peeled and shaved into the thinnest of “chips”
small to large pinch of cayenne pepper
1/4-2/3 cups of nutritional yeast
2-3 sun-dried tomatoes. minced (optional)
large handful of freshly chopped herbs (I like, italian parsley, basil, chives and sage)
sea salt and freshly cracked pepper to taste.

Method:
1. Pre-heat the oven to 400° and line a baking pan with foil or parchment paper. (If you’re using the microwave to shorten the cooking time, do this step now) Cut the squash in half on the long side and remove guts and seeds to create 2 shallow boats and lightly brush with olive oil, dust with nutmeg and season with salt and pepper. Roast squash until tender (about an hour for the oven only and 30-40 minutes for the microwave/oven accelerated approach) then let cool for 5-10 minutes.
2. While squash is cooling, in the largest saute pan you have or a large sauce pot, bring olive oil and Earth Balance butter up to temperature over medium heat. Add garlic chips and saute until golden. Add red chili flakes and give it a swirl before removing the pan/pot from heat. Set aside.
3. Using a fork, gently remove the strands of squash from each of the halves and add them to the pot/pan with the garlic and chili seasoned oil.
4. Add the nutritional yeast (sun-dried tomatoes) and fresh herbs to the pot with the squash, toss until evenly coated and season with sea salt and pepper to taste and voila – you’re done! Benissimo.

2 Comments Posted by Shawna on March 26, 2011
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Balthazar’s Cream of Mushroom Soup, Sans Cream

When I set out to hit the kitchen this evening, soup was not on the menu. I had grand plans for a vegan version of paella but as I was browsing the aisles at Farm Boy, I discovered the “good for today but maybe not tomorrow” produce section held this evening’s culinary destiny. This is the brilliant bit about shopping in season, sometimes you walk in for one thing but based on what’s available, leave with something else entirely.

What pray tell did I find on the baker’s racks that was so compelling? Nearly three pounds of my favourite mushrooms for a grand total of six dollars. Six. Dollars. Hell, sometimes one lobster mushroom alone is six dollars. The tasty trinity of portobello, shiitake and king eryngii for less than a third of their price was way too good to pass up. I love a deal nearly as much as I love mushrooms so just like that I pitched the plan for paella in favour of fungi.

As I’m passing the packages to B to place in our cart (she loves to help), I’m scanning my mental to-make list of dishes with mushrooms. Risotto? Nope, already done. Pasta? A few times over. Then I remembered the classic cream of mushroom soup recipe from Balthazar’s Cookbook I rediscovered just last weekend as I was thumbing through my pre-vegan favs over morning coffee looking for inspiration.

Not much needed changing and while I could have easily straight-up subbed the dairy for cashew cream, I decided to see if I could do without it all together. I love cream in a lot of things but rarely in soup. In my occasionally humble opinion, soup should be hearty without the heft. Adding cream, cashew or otherwise, negates this. So, what could I add to improve the texture and amp up the flavour at the same time? Shredded celery root is the answer. Celery root is a much mellower version of the stalk variety and when shredded and simmered basically becomes a creamy mush all on it’s own. This means if you wanted to say, keep the mushrooms whole and serve this as a sauce over pasta instead, you’d still have a great base to bind to the pasta.

Fast forward a few and simmering away in my stock pot was an amazingly rich, creamy of mushroom soup, sans cream. Without the fatty distraction, the flavour profile of this dish comes through as clearly as a bell. For this mushroom momma, there’s nothing better. Ring a ding ding.

Balthazar’s Cream of Mushroom Soup, Sans Cream

loosely adapted from the Balthazar Cookbook
Prep Time: 15 mins / Active time: 45 mins / Serves 6-8

For the soup:

3 tbsp olive oil
3 tbsp Earth Balance Buttery Stick
2 sprigs of fresh thyme
1 sprigs of sage
1 large yellow onion, peeled and thinly sliced
3 garlic cloves, peeled and roughly minced
3/4 pound portobello, cleaned and thinly sliced
3/4 pound king eryngii, cleaned and thinly sliced
3/4 pound shiitake mushrooms stemmed, cleaned and thinly sliced
generous splash of brandy
1 cup celery root, peeled and coarsely grated
4 cups mushroom, vegetable stock or water
sea salt and freshly ground black pepper to taste

Method:
1. Over medium heat, bring olive oil and Earth Balance up to temperature in a large, heavy pot. and add sage, thyme and sizzle for a few minutes on both sides to infuse the oil with their flavour.
2. Add the onion, garlic and cook for 5 minutes, until the onion is soft and translucent but not brown.
3. Add mushrooms, splash with brandy and just let it ride for about ten minutes, stirring every so often.The mushrooms will give off their liquid and deflate by at least half.
4. Add mushroom/vegetable stock/water, grated celery root, reduce heat to low and simmer for 30 minutes.
NOTE: This is the best time to remove the woody stems from the herbs as they should have now risen to float on top of stock liquid.
5. Once sufficiently simmered, either puree in batches with a blender or use an immersion blender and puree until you achieve your preferred consistency.
6. Ladle our into bowls and enjoy with a toasted EB slathered slice of crusty bread and savour!

If you wanted to add 1/2 cup of cashew cream to finish things off a little, I’m sure it would be over the top divine. I don’t think it needs it as its more than creamy enough but that’s just my take on it -make yours!

1 Comment Posted by Shawna on January 30, 2011
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Roasted Winter Squash, Pear and Leek Soup

Sometimes I feel like devoting my whole heart and soul to dinner and sometimes I just want to phone it in. Today was one of those days so made the laziest soup in the history of all time. This week was a killer across the board and at the tail end of the action, I’m coasting on fumes. Honestly, I’m not even sure I have enough left in me to write this post but I’m gonna give a solid go. Yup, this is how I’m starting my first new post of the year, in a complete state of meh.

In addition to my genuine lack of energy, cooking on the nights I have Bella is always challenging as I have to balance Mummy time with tummy time. With this soup, I might have just found the balance. I baked the spiced pecans while she ate her dinner. I roasted the squash, garlic and pears while we chased her Zu Zu Pet and watched the Gruffalo then sauteed the leeks while we brushed her teeth and got into jammies. All I needed to do once she was in bed was combine and puree the ingredients together then find something to watch while I enjoyed the fruits of my nearly negative labour. The Master Class interview with Sean Carter a.k.a Jay-Z  was my viewing pleasure and as I’m sitting here writing this post, it’s lifted me from meh to hell yea. Once again I’m So Ambitious its On to the Next One before this is even done.

Now don’t get it twisted, just because I didn’t apply a lot of effort doesn’t mean this soup is half-assed, just the opposite. It’s flavours are developed in the oven over time. The heat caramelizes the sugar in the garlic, pear and squash then binds them to heat of the cayenne, all while the salt and pepper spin their savoury magic. Flavour plays large here, just not while your slaving over the stove. You can sit it out with the one you love and just let it ride.

Roasted Winter Squash, Pear and Leek Soup

Would Rather Gather original
Active time: 15 minutes / Cooking Time: 1 hour 15 mins / Makes: 6-8 cups

For the soup:

1 tbsp + 1 tbsp olive oil, divided
1 small butternut squash
1 small pepper or buttercup squash
2 cloves garlic, smashed
2 bosc pears, peeled, trimmed and quartered
1 tbsp Earth Balance buttery stick
2 leeks, white and pale green parts only, halved and cut into 1/4″ crescents
4 cups vegetable stock
1/4 cup nutritional yeast
1/4 cup belsoy cream
sea salt, freshly cracked black pepper and cayenne to taste.
chopped spiced pecans

Method :
1. Pre-heat the oven to 325° and make spiced pecans according to linked recipe above.
2. While pecans are roasting, halve and scoop out the seeds of the squash then rub them with olive oil and season liberally with sea salt, cayenne and freshly cracked black pepper. Once squash are seasoned, fill their hollows with smashed garlic cloves and pear quarters.
3. Once pecans are finished, remove from oven to cool and increase oven temperature to 425°. Place squash halves on foil-lined baking tray and roast for about an hour or until they’re tender all the way though.
Note: This is when you get to do just about anything you’d like for an hour.
4. Once squash is finished roasting, remove from oven and set aside to cool. In a dutch oven over medium heat bring remaining olive oil and Earth Balance up to temperature, add leeks and saute for 15 minutes until completely softened.
5. Once leeks are soft, add vegetable stock and bring temperature up to high. Scoop out garlic, pear and all squash flesh into the pot, add nutritional yeast and purée until smooth using a hand blender. Stir in belsoy cream and season to taste with salt and pepper.
6. Ladle out into bowls and garnish with roughly chopped spiced pecans, settle in and savour.

No Comments Posted by Shawna on January 15, 2011
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Apple Cinnamon Doukies

More often than I’d like to admit, I have an uncontrollable desire to make cookies. Ordinarily I attempt to show some restraint and have an apple or something “good for me” to pacify my overactive sweet tooth. Today I was in the mood for nothing of the sort and I didn’t even try to play it any other way. Cookies were going to be in my belly in under an hour – this was happening.

What pray tell was the object of my obsession? Snickerdoodles. Yeah, yeah, I know the name is ridiculous but what else would you call a light, chewy vanilla cookie rolled in cinnamon sugar? Honestly, once you’ve had them you won’t care. Your only concerns you’ll have will exist around how many you can eat without having to change into stretchy pants.

Why this recipe does not share the name of my obsession? The answer is eggs.

Substitutions in baking are always a bit of a crapshoot and even more so when it involves eggs. Normally I use tofu dessert for this sort of thing but I was out and there was no way I could justify going to the store for some just so I could make cookies I shouldn’t eat, 5 days before I need to look fabulous. Yet, all obstacles aside, I wasn’t deterred and like the good daughter of an engineer I am, I worked backwards to find the solution.

So, if eggs are binding and leavening agents plus they add moisture, what did I have on hand to replace them? Leavening was easy, there was enough baking powder already present in the mix to make them rise. Binding could be aided by a teaspoon of vital wheat gluten as it would increase the elasticity of the dough and adding a tiny pinch of xanthum gum would definitely seal the deal. Since I was at it, a bit of arrowroot powder would give them a little more heft. Now all that was left was the moisture and apples could do the trick. If I grated them, the raw fibre would also help hold the cookies together before they cooked and became delicious mush. With this plan firmly in hand, I set out to make the cookies.

Everything went exactly as planned until the cookies were baked. As you can see from the photo above, they didn’t quite turn out like the originals. It appears I overshot the mark a little on the binding agents. I’m not sure if it was the pull of the arrowroot powder or the stretch of the xanthum but these little babies remained as I formed them, in balls. I was intrigued. What would they taste like? Would they be as good? Why were they so hot? After waiting the requisite 5 minutes to cool, it was taste test time.

Dude, that first bite was amazing. Somehow the outside was crispy from the cinnamon sugar sanding so they sort of looked like and had the texture of timbits (or doughnut holes for those south of our border). The vital wheat gluten gave the dough more stretch than your average cookie so they had the bite of a doughnut but tasted like cookie. To top it all off, the apple rings in with a certain je ne sais quoi. Yum.  As I was stuffing the fifth one into my mouth, I started to wonder what I would call these little half cookie, half doughnut balls of joy. Doukies.

So, just like that a cookie born out of nihilism and need for expression takes on the name of an album by vegan punk rock icons Green Day. Sophie, this ones go out to you.

Apple Cinnamon Doukies

adapted from Martha Stewart’s recipe for Snickerdoodles
Active time: 20 minutes / Baking time: 13 minutes per sheet / Makes 20 – 24 cookies

For the doukies:

2.5 cup of flour
1 tsp vital wheat gluten
2 tsp baking powder
1 tsp arrowroot flour
1/4 tsp salt
pinch of freshly grated nutmeg
pinch of xanthum gum
1 cup Earth Balance Buttery Stick, softened to room temperature
1 tsp vanilla or the seeds from a vanilla bean
1.5 cups raw granulated sugar
1 large apple, coarsely grated (I like spartans)
3 tbsp raw granulated sugar
1 tsp ground cinnamon

Method:
1. Pre-heat oven to 350° and line a baking sheet with parchment paper.
2. In a medium mixing bowl, whisk together all dry ingredients and set aside.
3. In a stand mixer, whip Earth Balance and sugar together until mixture is pale yellow and fluffy, about 3-5 minutes. Add vanilla and whip again for a minute or two.
4. Reduce the mixer speed to the lowest speed setting and add the dry ingredients 1/2 cup at a time until just combined.
5. Once dry ingredients are fully incorporated, grate apple directly over the dough then fold in until just combined and let the dough rest for 5-10 minutes.
6. While dough is resting, make cinnamon sugar mixture by combining both in bowl and stiring until well combined.
7. Roll a tbsp of cookie dough in your hands to roughly form a ball then roll the ball in the cinnamon sugar mixture until generously coated and place on the baking sheet 2 inches apart.
8. Bake each sheet of cookies for 12-13 minutes or until they’re lightly golden brown.
9. Let the doukies cool for at least 10 minutes before you get started. Just enough time to grind some beans and make some fresh coffee. Now have at it!

1 Comment Posted by Shawna on December 9, 2010
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Creamy Butternut Squash and Mushroom Lasagna with Walnut Crumb Crust

UPDATE: Fine Cooking I’m Flattered! First mention in an international online magazine goes to my lasagna – Check it Out!!!!

When I decided to begin writing this blog, my aim was to make great food that fit vegan requirements, not “vegan” food. Each time I sit down to create a new recipe, I start with what I’d like to eat and work backwards from there. Some recipes are really hard to convert, some are dead simple, this one is the latter. For the entire recipe there are only 3 substitutions and none of them difficult to find or implement. So much for vegan food being complicated. This might be the best example of how easy it is to adapt “regular” food if you’re willing to be flexible in your thinking.

I looove a creamy lasagna and while this dish is not complicated, it does take some time to make. A solid two hours if you plan well and work quickly. Lasagna has a lot of layers and like all complicated things, if you invest the time and apply patience, you’ll get what you want in the end. And believe me, you’ll want this. You’ll be happy there’s a whole pan so you can have it again tomorrow and the next day assuming you don’t finish off the entire pan in one sitting. I’m just saying. Best allocation of free time during a nap on a Sunday afternoon ever.

The only tricky bit to creating a vegan lasagna is replacing the cheese. Vegan cheese really doesn’t do it for me, it just doesn’t melt or brown like it should and more often that not it ends up oily and pale. Ew. Since the cheese was a non-starter, what would be the crowning glory of my dish? I took a cue from another great comfort food, the mighty mac and cheese and topped my lasagna with a walnut and breadcrumb crust. Awesome. The crunch of the crust is the perfect foil for the creaminess of the squash, you get your whole grains plus a hit of protein in the walnuts. What’s with the healthy stuff all of a sudden? I didn’t say it wasn’t good for you, I said it wasn’t low fat. I’m not completely without restraint.

Trust me, you won’t miss a thing with my version of lasagna. In fact my brave boyfriend, who is obligated to taste most of my culinary creation, said my dish wouldn’t be made better by cheese or anything else for that matter. Flattery gets you everywhere and in this case it sends you home with the leftovers.

Also, you may have noticed I’ve been on a bit of an Italian tear as of late. What can I say? I’m a sucker for carbs when the weather turns cold. I’ll try to venture out into another genre of food next time round but I can’t promise anything.

Creamy Butternut Squash and Mushroom Lasagna with Walnut Crumb Crust

Would Rather Gather Original, makes 6-8 servings / fills a 9″x12″ baking dish
Prep time: 30 minutes / Active time: 1 1/2 hrs / Baking Time: 30-45 mins + 10 to cool

For the Butternut Squash Filling:

1 butternut squash, peeled, seeded and cut into 1/2″ cubes
2 tbsp olive oil
1 tsp of fennel seeds
1 tbsp fresh sage, finely minced
3 sprigs of thyme, leaves only
1 tsp sea salt
1 tsp freshly cracked black pepper
pinch of red chili flakes
2 tbsp Earth Balance buttery stick
1/4 cup nutritional yeast
1/2 cup vegetable stock

For the mushroom filling:

2 tbsp Earth Balance buttery stick
2 tbsp olive oil
3 cups of sliced mushrooms (I’ve used cremini, shitake and king eryngii)
2 leeks, white and pale green parts only, halved and finely sliced
1 small clove of garlic, finely minced
3 sprigs of fresh thyme

For the béchamel:

1/2 cup of Earth Balance buttery stick
1/2 cup of all purpose flour
1 small clove of garlic, minced
pinch of freshly grated nutmeg
salt and pepper to taste

For the walnut crumb:

1/2 cup roasted walnut halves
4 slices of whole grain bread, dry toasted, cut into small cubes
1/4 cup nutritional yeast
1 tsp salt
1 tsp ground pepper

9 sheets of lasagna (boxed is best for this recipe)

Method butternut squash filling:
1. Pre-heat oven to 400°, line a baking tray with foil and spray lightly with canola oil.
2. In a medium size bowl, toss the butternut cubes with the olive oil. Spread cubes evenly over the baking sheet and sprinkle evenly with fresh herb and spice mixture.
3. Bake in oven for 35-40 minutes until squash is tender. Let cool for 10 minutes.
4. Transfer the squash to the same medium sized bowl, add Earth Balance, nutritional yeast, stock and mash until you arrive at your preferred texture. I like mine mostly smooth with a few chunks here and there. I think it makes for a nicer bite.
5. Cover bowl and set aside until you’re ready to assemble you lasagna

Method mushroom filling: (make while squash is roasting)
1. In a large saute pan over med-high heat, bring Earth Balance and olive oil up to temperature and saute garlic until golden, approx. 2-3 minutes
2. Add leeks to pan and saute until soft and translucent, approximately 6-7 minutes.
3. Add thyme sprigs, mushrooms and turn gently until just softened and done.
4. Set aside until you’re ready to assemble the lasagna.

Method lasagna sheets: (make while squash is roasting)
1. Fill a large, deep fry pan (wider than length of pasta sheets) with water, season with a tbsp of sea salt and a splash of olive oil and bring to a boil.
2. Cook sheets of pasta in small batches to avoid sticking and tearing.
3. Once sheets are el dente (cooking time should be on package – 10 mins is standard) lay the on parchment paper to keep them from sticking, layering where necessary.

Method béchamel (make once both fillings and pasta sheets are done)
1. Pre-pour soy milk into a 2 cup measure and set aside until ready for use.
2. In a medium sauce pan over medium heat, melt Earth Balance.
3. Once melted, add minced garlic and saute for 1 minute.
4. Add flour and whisk to combine quickly. As the flour heats it will thicken considerably. Keep whisking to keep the mixture smooth.
NOTE: It’s important to have the soy milk ready ahead of time as in the time it will take you to pour the milk, the butter/flour mixture could cook completely making it impossible to
5. Once you get to a paste consistency, pour 1/4 of the soy milk into the paste to loosen the mixture then add the remainder of the milk and whisk until completely combined and smooth.
6. Season with nutmeg, salt and pepper to taste and set aside until ready for use.

Method walnut crumb: (make once both fillings and pasta sheets are done)
1. Place all ingredients and pulse until a medium coarse crumb develops.

Method lasagna:
1. Pre-heat oven to 350°, line a 9×12 baking dish with parchment paper and spray with canola oil.
2. Follow this sequence to layer the lasagna: generous layer of béchamel > layer of pasta sheets > generous layer of béchamel > layer of squash filling (use all) > layer of pasta sheets generous layer of béchamel > layer of mushroom filling > generous layer of béchamel > layer of pasta sheets > generous layer of béchamel > top with walnut crumb.
NOTE: At this point you can cover the lasagna with saran warp and refrigerate for up to 2 days.
3. Place lasagna in oven and cook for 30 mins (right away) or for 45 mins if from the refrigerator.
NOTE: If the crumb topping is browning too quickly, cover with foil until the cooking period has passed.
4. Once lasagna is cook, removed from oven and let cool for 10 minutes. This allows the layers to set and firm up enabling easier slicing and serving. Enjoy!

Lasagna can be kept in the fridge for up to 2 day when covered with saran or kept in an airtight container. Individual squares can be wrapped in saran, stored in freezer bags and frozen for up to 3 months, not that this lasted long enough to be an option.

No Comments Posted by Shawna on November 25, 2010
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Weekend Worthy Waffles

Saturdays are beautiful. So much unstructured time to putter around in. You can clean out that drawer you’ve been meaning to get to, tackle the mountain of laundry threatening to take over your closet or finally get around to putting your summer shoes is storage. The possibilities are endless. The day is yours.

So what did I do with mine? I broke out my weekend breakfast bible, the Better Homes and Gardens Cookbook and made waffles. As you might have gleaned from another post, my daughter B loves pancakes. She also loves waffles. In fact, to her, it’s not Saturday if we don’t make one or the other together. Donning the matching Mommy and Me aprons is a non-negotiable.

Aprons on, our mission is to waffle-fy her apple cinnamon pancakes and boy were we successful. The final product was fresh out of the iron fantastic. The best part is we have enough left over to toast for breakfast throughout the week. Leggo of eggos altogether.

I’ve also made a pumpkin spice version of these waffles and they were pretty darned delicious too. See the edits below if you’d rather get your gourd on.

Now if you excuse me, I’m going to completely ignore the to-do list above and go take a nap. We’ve had a big morning and B and I need our beauty sleep.

Cinnamon Apple Waffles

Adapted from the Better Homes and Garden Cookbook
Prep Time: 10 minutes  / Active time: 30 Minutes / Makes 8-10 waffles

For Apple Cinnamon waffles:

1 cup all-purpose flour
1/2 cup whole wheat flour
2 tbsp vital wheat gluten
1/4 tsp salt
2 tbsp demerera sugar
2 tsp ground cinnamon**
pinch freshly grated nutmeg
3 tsp baking powder
1/2 tsp baking soda
2 tbsp silken tofu pureed with 1 tsp olive oil until light and fluffy
1 cup soy / coconut milk
1/2 cup belsoy cream
2 tsp vanilla**
1 tbsp cider vinegar
1/2 cup melted Earth Balance butter or margarine
1 1/2 apples shredded** (we ate the other half while making these…)

For Pumpkin Spice waffles, replace the ** items with the following

1 tsp ground cinnamon
1/2 tsp ground ginger and cloves
1 cup pumpkin puree

Method Cinnamon Apple:
1. Pre-heat oven to 250° or warm setting.
2. In a 2 cup measure add the soy/coconut cream, belsoy cream, vanilla and cider vinegar. Set aside for 5 minutes.
3. Combine all dry ingredients in a medium mixing bowl and whisk until well combined.
4. Once wet ingredients have separated (should look like spoiled milk) add the melted butter and vanilla.
5. Make a well in the middle of the dry ingredients and pour in the wet mixture. Working from the inside of the well out, gently work the wet ingredients into the dry until just combined.
6. Peel apple and grate into waffle batter and fold in to combine.
7. Plug in waffle iron and once up to temperature, scoop a 2 tbsp serving of batter onto each side and cook according to the iron’s instructions. Approx 7-8 mins.
NOTE: Waffles are close to being done after the steam releases from the batter. Once this stage has passed, you’re about a minute out from showtime.
8. Store finished waffles in the oven until you’ve made your way though all of the batter and bring them to the table. If you house is anything like mine, every one will already be waiting there.

Method Pumpkin Spice:
1. Pre-heat oven to 250° or warm setting.
2. In a 2 cup measure add the soy/coconut cream, belsoy cream, vanilla and cider vinegar. Set aside for 5 minutes.
3. Combine all dry ingredients in a medium mixing bowl and whisk until well combined.
4. Once wet ingredients have separated (should look like spoiled milk) add the melted butter and vanilla.
5. In another medium mixing bowl, add pumpkin puree then the wet mixture and whisk until smooth
6. Add the dry ingredients to the wet in thirds, combining each third until just combined then giving it one final stir for good measure.
From here it’s the same cooking process as above. I found the pumpkin waffles took a minute longer to cook due to the wetness of the batter. Be sure to check them for golden goodness before taking them out!

No Comments Posted by Shawna on November 20, 2010
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Pumpkin Gnocchi with Cranberry Walnut Pesto

I have a confession: I’m obsessed with pumpkin. I stuffed myself with pumpkin pie after both Thanksgiving dinners last weekend and yet, I want more. Instead of satisfying my craving, the pies seems to have created an insatiable need to consume more pumpkin. Honestly, I can’t get enough of the orange stuff.

And why not? Pumpkin is a bonafide super food. High in fibre, vitamins C and E, Magnesium, Potassium, Zinc and carotenoids, pumpkin flesh helps fight heart disease, boost the body’s immune system, helps produce collagen, is rich in antioxidants, helps lower the risk of  a variety of cancers, cataracts, and blindness, has anti-inflammatory properties and is a boon for reproductive health. It’s so amazing it probably would have been shorter to say what it doesn’t do. When a food is this good for you it normally tastes horrible and yet this gourd is de-lic-ious. It’s almost tragic most people think of them as outdoor lighting for fall.

On the off-chance the laundry list of benefits above isn’t enough to convince you, pumpkin isn’t the only superstar in this post. Tofu, walnuts, nutritional yeast and dried cranberries round out the all-star cast of ingredients. Each are nutritional heavyweights in their own right, making this dish obscenely healthy. In fact, I might have just talked you out of making it. Should you feel the urge to rebel and make something else, scroll down and take a look at the finished product – you’ll be back on board in a jiff.

When I cracked the Pumpkin Scone recipe last winter, it got me thinking, what else could I put pumpkin in? Pancakes? Yup. Waffles? Check. Cookies, muffins and even creme brulée made it into my kitchen and therefore my belly, but up until now I’d only applied this spectacular squash to sweets. The possibilities of pumpkin applications in the savoury universe were unexplored. This culinary chasm was crossed when I combined my love of pumpkin with a killer dish I had at town while celebrating my friend Marlene’s birthday.

Marc and Steve’s gnocchi are always amazing but that day they were paired with an insanely yummy walnut and cranberry pesto. As I inhaled the dish in record time, I had time for only one thought; the only way this could be better is if pasta were made with pumpkin. Like a lot of my ideas, this creation sat in queue because the timing wasn’t quite right. It was a brilliant, sunny day in the middle of an unbelievably warm September and I’d forgone my no-open-toe-shoes-after-Labour-day rule, it was no time for pumpkin! Fast forward a month and fall has finally settled in and I’m ready to see if I can make a go of the gourd gnocchi.

I could have made this much harder by roasting my own pumpkin puree but it was already 8:30 pm on a Friday after a week I’d rather forget and I was in no mood. Canned organic would have to do. Skipping roasting simplified things exponentially and shortened the prep-to-plate time from 2.5 hours to 40 minutes flat. Seriously, you could be eating something this amazingly good and good for you in a under and hour – including a quick trip to the store. To be honest, I have no idea why you’re still reading instead of checking your pantry; time is wasting and dinner like this won’t make itself so get going.

Pumpkin Gnocchi with Cranberry Walnut Pesto

Would Rather Gather Original inspired by Marc Dioron and Steve Wall of town
Prep time: 20 minutes / Active time: 20 minutes / Serves: 2 as a main or 4 as an appetizer

For the gnocchi:

1 cup canned pumpkin puree (be careful not to buy the season pie filling – pumpkin only)
1/2 cup of nutritional yeast
3/4 cup of all-purpose organic flour + more for dusting
2 tbsp silken tofu whipped
2 tbsp of olive oil + 1 tbsp of olive oil, divided
2 tbsp Earth Balance Buttery Stick
sea salt, freshly cracked pepper and grated nutmeg to taste

For the pesto:

1 cup, freshly toasted walnuts
1/4 cup nutritional yeast
1 small clove of garlic, minced
3 small sprigs of thyme, leaves only
2 tbsp of flat leaf parsley, roughly chopped
small splash of sherry vinegar
1/3 cup of good quality olive oil
2 tsp of minced, dried cranberries
1 tsp of lemon zest
sea salt and pepper to taste

Method:
1. Heat oven to 275° and roast walnuts for 15-20 minutes until golden and fragrant.
2. In a small bowl, combine 2 tbsp of silken tofu and 1 tbsp of olive oil and whisk until emulsified or light and fluffy.
3. In a medium mixing bowl, add pumpkin puree and season to taste with sea salt, pepper and nutmeg. Stir in tofu emulsion until well combined. Fold in nutritional yeast until just combined and add the flour 1/4 cup at a time until a ball of dough comes together.
4. On a clean, lightly floured surface, turn out the dough and knead until smooth, about 8-10 turns. Flouring as you go to prevent the dough from sticking to your hands and rolling surface. Be careful not to overwork the dough or your dumplings will become tiny doorstops. Once finished, cover the dough with the bowl you mixed it in and let it rest for 10-15 minutes.
5. While the dough is resting bring a large, salted pot of water on to boil and make the pesto by pulsing the first five ingredients in a food processor until a coarse meal forms. Transfer the walnut mixture to a small mixing bowl, stir in the remainder of the ingredients, season with salt and pepper to taste and set aside in a warm place. The oven you just roasted the walnuts works perfectly for this.
6. When your dough is finished resting, transfer the ball to a plastic bag and create a makeshift pastry bag by cutting a 1/2″ whole in a corner. Pipe pumpkin dough into long strings over a floured surface until all the dough is done.
7. Working with a sharp knife, dip your blade into you bag of flour and cut the dough strings into 1 – 1.5″ sections, flouring the blade after each cut to prevent sticking.
8. Once all gnocchi have been cut, drop them into the boiling water in small batches and cook them until they float to the top. Repeat until all gnocchi are cooked.
NOTE: At this point the gnocchi can be stored in an airtight container in the fridge for up to a week or frozen for up to 3 months. To bring them back from their frozen state, simply boil them again until they float to the top.
9. Once the gnocchi have all been boiled, bring the Earth Balance and remaining olive oil up to med-high temperature in a non-stick fry pan. Working in batches, again add the gnocchi to the pan and brown on each side, approx. 2-3 minutes per side. Store the browned gnocchi in the oven with the pesto until all have been seared.
10. Distribute the gnocchi, top with a generous helping of pesto and presto, dinner is done.

Posted by Shawna on October 17, 2010
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Wild Mushroom and Scape Risotto

Don’t get it twisted, I love summer and all of the deliciously light dishes the season dictates but once September rolls arounds, I’m all about the savoury. Changing of the seasons equals a changing of the culinary guard for my palette. On a crisp, sunlit, post-work Monday shopping trip to the Market I can think on only one thing….mushrooms. Wonderous, wild mushroom risotto to be specific. It’a all I can taste and I must have it. Now.

When foraging for the best the fall harvest has to offer, you can’t go wrong in The Byward Fruit Market. So many mushrooms it’s honestly hard not to leave with all of them. I manage to exercise some degree of self control and leave with just a few of my absolute favourites: king eryngii, chanterelle, lobster and the delicate and cost-effective cremini. The first three varieties are only produced my a few growers and not sold in most stores so can be pricey. When it comes to these fancy fungi, supply and demand applies, exclusive equals expensive. If you strike a 50% fancy (king eryngii, chanterelle and lobster) / 50% base (cremini) you’ll have a really flavourful risotto without going broke in the process. Yippee. Add some leeks, scape and big splash of white wine and you have yourself the perfect setup for a righteous risotto.

I won’t go on again about how easy it is to make risotto, nor will I reiterate how unnecessary the cheese and cream are. I’ve already covered this ground. What I will say is once you nail your first batch, you will never make rice any other way. So decadent, yet so simple, there’s no excuse to relegate this dish to special occasions or weekends. This is a bonafide weeknight wonder. Now go gather your goods and get going, you have dinner to devour.

Wild Mushroom and ScapeRisotto

Would Rather Gather Original
Prep time: 20 minutes / Active time: 25 minutes / Serves 4 as a main, 6 as a side

For the risotto:

2 tbsp Earth Balance butter
1 tbsp olive oil
1 cup leeks, half and sliced into 1/4″ crescents
1 clove garlic, minced
1 shallot, minced
3 cups fresh mushrooms
3 garlic scape. cut into 1″ sections
2 cups or arborio rice, rinsed through a strainer until water runs clear
4 cups vegetable or mushroom stock (mushroom is much richer, vegetable lighter)
1/2 cup white wine
1/2 cup freshly squeezed lemon juice
1 tbsp handful of thyme, leaves only
1 tbsp fresh flat leaf (Italian) parsley, roughly chopped
1 tbsp nutritional yeast
sea salt and freshly cracked black pepper to taste

Method risotto:
1. In a saute pan over medium heat, bring the Earth Balance and olive oil up to temperature, add the garlic and saute until golden.
2. Add the shallots, leeks, scape and saute until leeks and shallots are soft and translucent. Should the edges begin to brown, turn down the temp, the heat is too high.
3. Add arborio and saute until rice becomes warm and glossy, about 3-4 minutes.
4. Add white wine and stir constantly until liquid is almost entirely absorbed and the rice mixture is nearly dry.
5. Once wine is absorbed, begin to add the mushroom/vegetable stock 1/2 cup at a time, stirring constantly until the liquid is absorbed and the mixture is nearly dry. Repeat, adding the stock in a 1/2 cup at a time, tasting as you go until rice is el dente.
6. Add mushrooms, thyme and lemon juice, stirring constantly until mushrooms loose their moisture and its absorbed. Tasting as you go, continue adding more stock if needed until the rice is firm but not mushy.
7. Add nutritional yeast, parsley, season with salt and pepper to taste and savour accordingly.

2 Comments Posted by Shawna on September 26, 2010
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