Of course this time of year just about any spring greens from the market will be great, but baby spinach is something I always have on hand.
Where it’s not exactly your throw it together tossed salad, the onions are pretty much low maintenance to caramelize and this dressing is worth the wait.

CARAMELIZED ONION DRESSING

1 Onion, thinly sliced
1/4 Cup + 2 Tablespoons Olive Oil, divided
Pinch Salt
2 Tablespoons Balsamic Vinegar
1/4 Cup Water
1 1/2 Tablespoons Maple Syrup

Turn heat to medium. Add 2 tablespoons of the olive oil and sliced onion to a sauté pan. Once they begin to sizzle, reduce the heat to medium-low, toss and add salt.
Continue to cook, stirring occasionally, until onions are soft, sticky and golden; 20-30 minutes.
Add the balsamic vinegar and reduce slightly, about 3 minutes.
Remove from heat and cool.
Add onions along with the remaining 1/4 cup of olive oil, maple syrup and water to a blender or a food processor and blend until smooth. (If your onion was large and you find that the mixture is too thick for your liking, you can add more water about 1 tablespoon at a time to thin.)
Taste and add additional salt if desired.
Serve from a squirt bottle, if you have one

Preheat the grill to medium.
Slice 2 bartlett pears into wedges and lay onto the grill, cooking for about 1 minute.
For the fancy-schmancy grill marks, rotate the pear slices 1 quarter turn, cooking for another minute.
Flip and repeat for the other side. Pears should be hot but not cooked through.
Toss greens, adding a handful of walnuts and dried cranberries. Top with the grilled pears and drizzle over prepared dressing.

Yesterday was my daughter’s birthday. It’s become a bit of a tradition and now her birthday dinner consists of her year’s list of favourite things. Apps, entrée, sides, beverage, heck, even the dinner music is chosen by said truly. Amazing thing is that the family lines up for it, listens to Raffi or Death Cab for Cutie and holds out their plates with a smile.

What was on the menu this year? We’ll pretty much the standard of the previous ones; Carrot sticks, chocolate soy milk, “Ringalos” (which were new for this year), strawberry shortcake and her BFF (bestest favourite forever): Mac and Cheese.

Since there are usually guest and family members for her birthday, this is of course the vegan version. I’ve seen dozens of version some which include cashews or tofu but I’d decided on a version that about as close to the real thing as you can get… just without the shredded cheese… or cream.

CHEESELESS MACARONI N’ CHEESE

250g Elbow Macaroni, about 1/2 Lb
1 Tablespoon Margarine, or butter
1 1/2 Tablespoons All Purpose Flour
1 3/4 Cups Plain Soy Milk
2 bay leaves
2 Cloves Garlic, peeled and broken with the side of a chef’s knife
Scant 1/2 teaspoon Salt, or to taste
1/8 teaspoon Tumeric Powder
Pinch Cayenne Pepper, to taste
1/4 teaspoon Garlic Powder
1 Tablespoon Nutritional Yeast Flakes

Cook the pasta as to package directions to el dente.
Drain, rinse and set aside.
Warm the milk over a low heat and add the bay leaves and garlic.
In a medium saucepan, melt the margarine then sprinkle over the flour mixing well to combine and smooth to make a roux.
Strain the milk and whisk into the flour mixture.
Add the spices and salt, continuing to whisk occasionally to remove any chance of lumps until saucy thick and smooth.
Pour over drained pasta, stirring to coat.

Mmmm.

Hopefully this is the post worth waiting for. Since being whisked off for a quick French get away, I ate my way through all of Montréal’s renown food samples.

Squeaking a flight through a crazy snowstorm, even for Québec standards, safe at home I brought out my sack of goodness from a small approvisionnement de cuisine shop, still wet from the cookie sized snowflakes that were tumbling down around me. In it, my newly treasured Madeleine pan…

Madeleines are one of my most favourite things. Yes, Proust would be proud. I love these delightful tea cakes so much I named my first born after them. Really.

I couldn’t have been more excited while tredging my better half through this snowstorm to make it back to a little shop I’d originally peered through the window of as this recipe serendipitously came together.

You see, most of Northeastern Canada and U.S.A produces everyone’s supply of maple syrup, and it’s at this time of year, when the temperatures are at their crazy best that the maple sap begins flowing. Thankfully for where I’m at, Québec is one of the number one producers of the stuff – so imagine my pure delight, as I was picking up a few morning groceries, to discover Maple Flakes, even being Canadian I haven’t seen this stuff in the flesh and it hits me that these are where the French Petite Madeleine meets French Canadian. I have certainly found what I have been trying my hand at veganizing these “invasions of the senses” for.

MAPLE MADELIENES

1/4 Cup butter (or to make it vegan, lactose free margarine), melted
1/2 Frozen banana, thawed and pushed through a sieve to puree.
1/3 Cup Soy milk
3 Tablespoons Orange Juice
1 Tablespoon Orange Zest
1 Cup All Purpose Flour, sifted
1/4 Cup cornstarch, sifted
1/4 Cup Sugar,
1/3 Cup Maple Syrup
1/4 teaspoon Salt

Sift dry ingredients together.
Add juice to the soy milk and let rest.
Melt butter/margarine and let cool.
Beat banana and sugar together until very smooth.
Add the soy milk and maple syrup and zest to the banana mixture and combine well.
Whisk in the melted butter then, gradually whisk in dry ingredients with the wet until combined.
Allow the batter to set for about an 1/2 hour in the fridge while you
evenly grease and lightly flour your Madeleine pan.
While the oven preheats to 375ºF, fill each shell 3/4 full with batter and let the batter rest in the pan, popping any bubbles that rise to the surface.
Bake until centers have puffed and the edges are crisp and browned; about 15 minutes.
Cool completely before drizzling over the glaze and sprinkling with maple flakes.

MAPLE GLAZE

1 Tablespoon Margarine
1/4 Cup Maple Syrup
1/2 Cup Confectioners Sugar

Melt the margarine in a medium saucepan.
Add the maple syrup and continue to heat until bubbling.
Whisk in the confectioners sugar until smooth.
Reduce heat but continue to simmer until thickened enough to coat the back of a spoon.
Remove from heat and dip, dunk or drizzle, since the glaze will begin to harden and crystallize as it cools.

I used to be one of those people who would see those enormous tubs of spinach, you know the ones that are at least a pound, and not imagine what sized family could possibly consume that much salad in a week. Seeing that baby spinach weighs a little more than air, that’s quite a bit of greens. However, since converting and making a “baby spinach only” vow, it’s on my weekly grocery list. I put handfuls of it into just about everything I cook that will take it; like soups, omelettes or pasta. The rest go into my every other daily salad or into this super mild and creamy staple: pesto.

SPINACH PESTO

2 Cups Baby Spinach Leaves
Handful of Flat Leaf Parsley, about 1/2 cup
4 – 5 Large Basil Leaves
1/2 cup Walnuts, lightly toasted
3 Garlic Cloves, peeled
1/4 teaspoon Salt
Pinch of Freshly Ground Black Pepper
3 Tablespoons Extra Virgin Olive Oil

Pile everything but the oil into a food processor and combine well.
Using a spatula, scrape the sides then reattach the lid.
With the motor running, drizzle in the oil through the feed tube one tablespoon at a time until everything is smooth but not oily. You may only end up using 2 tablespoons. (Use the remainder for topping the pesto, if you’re keeping it in the fridge.)

Pesto may be kept in a sealed container, topped with oil. Otherwise, it freezes very well in ice cube trays or flattened, in a ziploc bag, where you can break off desired amounts for soups, crustini or pasta for one.

Yields about 1 Cup.

As fantastic as it is shaken in a French Martini, upon discovering the delightful liquor of Chambord*, I could hardly wait to also cook with it. Chambord is a deep red black raspberry liquor which dates back to the rein of Louis XIV in 1685.

It is a concentrated fruit flavour with raspberries, currants and hints of spice which I thought would match with pear and of course, chocolate. I chose the Asian pears since I just love the juiciness and texture. I don’t find them to be as grainy as some varieties and I really wanted the softness of the poaching and satiny jelly of the raspberry reduction to combine well.

The dessert is rich yet light and not too sweet. If I had the tins and the time, I think this recipe would be a elegant as individual tartlettes. Large or small it’s a great way to end a Holiday meal.

*Be sure to ask your guest ahead of time, as the sweetener in Chambord is Acacia honey, so you may try substituting it for a dessert or ice wine.

CHAMBORD POACHED ASIAN PEARS

2 Asian Pears, peeled, cored and halved
1 Tablespoon Margarine
1/4 Cup Granulated Sugar
1/2 Cup Chambord Liquor
1 Cup Raspberries, fresh or frozen, reserving 5 or 6 for garnish
1/3 Cup Water
1 teaspoon Lemon Juice

Peel, core and halve the pears.
Dip the pears into the sugar to evenly coat.
Melt the margarine in a medium sized saucepan over a medium-high heat.
Add the sugared pears and caramelize for 2 – 3 minutes.
Add the Chambord, remaining sugar, water, raspberries and lemon juice.
Cover, reduce the heat to medium and let simmer for 15 – 20 minutes basting and turning pears, as needed.
Poach until tender, remove the pears and cool.
Reduce liquid until thickened, coating the back of a spoon.
Push jelly through a mesh strainer to remove the raspberry seeds.
Cool and reserve.

CHOCOLATE TART CRUST

1 Cup Pastry Flour, sifted
1/4 Cup Cocoa
1/4 Cup Granulated Sugar
1/2 Cup Frozen Vegetable Shortening
5 – 5 1/2 Tablespoons ICE Water
1/4 teaspoon Salt

Whisk flour, salt and sugar.
Either with a food processor or a pastry cutter, cube the shortening and cut into the flour.
Combine into small, pea sized pieces, which will resemble a coarse crumb.
Add ice water, beginning with only 4 Tablespoons, mixing enough to come together when pinched with your fingers.
Evenly sprinkle and firmly pat the dough into a 8 inch tart pan.
Dock the pastry with the tines of a fork and blind bake for 12 -15 minutes; until dry, crisp and fragrant.
Cool Completely.

TOFU CREAM

(8oz) Medium-Firm Silken Tofu
1 teaspoon Lemon Juice
1 1/2 teaspoons Vanilla Extract
4 Tablespoons Confectioners Sugar
1 Tablespoon Arrowroot Powder

Combine tofu and sugar in a food processor and process until smooth.
With the machine running, add the arrowroot, soy milk, lemon juice and vanilla through the feeder cap.
Taste and adjust vanilla or sugar, if necessary.

ASSEMBLY

Evenly spread the tofu cream over the cooled crust.
Top with the jelly, pouring from the center, it should evenly spread without pulling at the first layer.
Thinly slice the cooled pears and arrange them over the tart.
Place the reserved raspberries in the center and dust with confectioners sugar, if desired.
Chill until ready to serve.

I love latkes. It’s almost bad, how much I like latkes. A holiday tradition usually brings sharing and that might be my biggest problem. To date the best solution I’ve had is to make them smaller so I have more. That way it takes me a little longer to eat them and gives others a chance to snag one.

Usually served on their own with a choice of apple sauce or sour cream on the side, I wanted to offer something with them to dress them up, especially when served as an appetizer. Slathered on a plate, I like the sour cream option, but there’s something about the salty grease that goes so well with a little tartness.

For platter passing, otherwise known as sharing, I conjured up my own applish sauce, just a little fancier for the Hoildays. I added the glimmer of pomegranate to quince to make this tart and spicy relish.

It was pretty good. I ate the whole plate.
… But after I was done, I thought I might just make another batch, maybe even double it – to share.
The relish in a little jar tied with a red bow, might just make a pretty sweet hostess gift.

EGGLESS POTATO LATKES

4 – 5 Yukon Gold Potatoes, 2 -2 1/2 Cups grated
1 Small Onion, finely diced
1 teaspoon Baking Powder
1 teaspoon Arrowroot Powder
3 Tablespoons All Purpose Flour
1/2 teaspoon Salt
2/3 Cup Oil for Frying (more or less)

Peel and grate the potatoes and squeeze as much moisture from them as you can.
Add them to a large bowl, along with the finely dice the onion.
Sift the baking powder, arrowroot and flour.
Dust the dry mix along with the salt, over the potatoes, stirring while you add to incorporate it evenly.
Heat half of the oil in a large sauté pan over a medium-high setting.
Either with your clean hands or spoons, shape the potato into a 2″ diameter ball, again squeezing excessive liquid, if necessary. Lightly pat the finished ball to flatten once it’s added to the heated oil.
Repeat to fill the pan and fry for about 5-6 minutes on each side or until crisp and golden.
Drain latkes of oil over brown bags and paper towels.

Serve with Pomegranate Quince Chutney, apple sauce, or sour cream.

POMEGRANATE QUINCE CHUTNEY

1 Quince, peeled and roughly diced
1/2 Cup water (give or take)
1/8 teaspoon Freshly Grated Nutmeg
pinch Cinnamon
2 Cloves
2 Tablespoons Brown Sugar
1 Tablespoon Orange Balsamic Vinegar*
1/4 Cup Pomegranate Seeds, 1/2 Pomegranate

Peel and dice the quince into 1/2″ cubes.
Add the quince to a small saucepan and cover with just enough water to submerge.
Simmer over a medium-high heat until just tender; about 8 – 10 minutes.
Remove from the heat. Add the quince, along with the remaining water, to a sauté pan.
Continuing over a medium-high heat, sauté the quince, adding the cloves, cinnamon and nutmeg.
Once the liquid has reduced, add the brown sugar and balsamic vinegar.
Lower the heat to medium and simmer to create a syrup; 1-2 minutes.
Add the pomegranate seeds and continue to simmer to release the juice.
Remove the chutney from the heat, find and take out the cloves, then gently mash with a fork. (Watch for pomegranate juice, it stains.)
Serve a top latkes or other savory dishes as a condiment.

*If you don’t have orange balsamic vinegar, you may try substituting regular balsamic with the zest of one orange; about a teaspoon.

I went outside to try to find any scratch of this great Holiday going on. Any cars gathering for visits, the scent of roasting goodness traveling through a window screen, a football cheer, or the screech of a fork on a plate, but nothing. Nothing but cyclists, lawn mowers buzzing, the summer smell of the backyard grill, fans blowing and kids giggling with their dad on his day off.

I made soup last night, with feast leftovers, two kinds! This time of year, mind floods to comforting, feel good, stick to your ribs meals. But today, as I’m about down to my skivvies, I just can’t imagine any more hot and sticky.

Together with a little roasted pumpkin and grilled tofu, left over from yesterday, I whipped up a creamy spinach pesto to go over some quick, brown rice fettuccine. It was perfectly satisfying and didn’t add heat to the house.

Oh well, shouldn’t complain, it could have been snowing.

CREAMY SPINACH PESTO FETTUCINI

2 Cloves Garlic
8 Large Basil Leaves, fresh
3 Cups Baby Spinach Leaves, packed
1/2 teaspoon Salt, or to taste
1/4 Cup Pine Nuts
1/4 Cup Extra Virgin Olive Oil
1/2 Package Firm Silken Tofu
1 Package Firm Tofu, grilled or roasted – optional
700g Brown Rice Fettucini, 3/4 standard package
Zest of 1/2 Lemon
1/2 Cup Roasted Pumpkin, cubed

Place the brown rice noodles in a large bowl. Pour over enough boiling water to cover. Let the noodles sit to soften, changing the cooling water if necessary.

If using, grill tofu with a light spray of oil, salt and pepper until golden.

In a food processor, add 1/2 of the basil with the peeled garlic cloves, pulsing to chop.
Add the 2 cups of the spinach, salt, pine nuts and silken tofu. Combine well, stopping to scrape the sides, if necessary.
With the motor running, drizzle the oil through the feed tube, continuing to mix until an even, thin, paste-like sauce is created.

Once the noodles are al dente, drain and add them to a large bowl.
Pour over the tofu and toss the noodles well.
Chop the remaining basil and toss it and the remaining spinach to the hot rice noodles.
Serve topped with the cubed pumpkin, sliced, grilled tofu and a sprinkling of lemon zest.

Serves 4.

For this and more great pasta recipes, check out Ruth’s great weekly Presto Pasta round up.

I’m not sure when I first had a sweet potato with tomato, but I do know I’ve always liked it.
The sweetness combined with the slight tang of tomato sauce creates such a delicious balance.

When I first decided I was going to make this for presto pasta night, I was dreading the idea of laborious ravioli when I remembered a gift from my cousin in Poland. Years back, she was here for a visit and in my typical, true form, I wanted to learn whatever she’d share about her favorite traditional and classic meals from home.
Upon her return, she sent me a gift. In it contained a cookbook of tripe, boiled potatoes, battered pork chops and borscht and a set of pierogi makers.

Not one to throw anything away, yes I still have the book – it is a conversation piece after all, I dug out the pierogi maker, rolled my dough and set to seal some sweet potato.
It was so easy and quick, honestly, I was finished making the ravioli faster than my pot of water could boil. And, as expected, homemade pasta wins again!

SWEET POTATO RAVIOLI

1/2 Cup Unbleached Flour
1/2 Cup Semolina Flour
1/3 Cup Hot Water
1/2 Teaspoon Salt
1 Tablespoon Olive Oil
1 Tablespoon Tomato Purée, Optional
1 Sweet Potato

Bring a pot of water to boil; peel and dice the sweet potato and add to the water.
Once the sweet potato is softened, drain, mash and set aside.
In the bowl of a food processor, combine the flours and salt.
With the motor slowly running and the feeder tube removed, add the oil, tomato purée and slowly drizzle in the hot water.
At this point the dough should come together into a ball, if it doesn’t add more water, 1 teaspoon at a time.
Remove the ball of dough from the food processor and divide in half.
Roll each piece as thinly as possible and using the pierog/ravioli maker, cut as many rounds as possible from the dough.
Place one circle of dough into the maker and add about a teaspoon of the mashed sweet potato.
Seal and repeat with the remaining dough.
Bring another large pot of water to boil and add the finished pierogi.
Cook to al denté. Remove when they begin to float, after about 3 – 4 minutes.
Serve with a primavera tomato sauce or a fresh tomato sauce.

FRESH TOMATO SAUCE

2 Tomatoes, skinned and seeded
1 Clove Garlic, Puréed
pinch of salt
1 Tablespoon Extra Virgin Olive Oil

Bring a large pot of water to boil.
Prepare a bowl of ice water.
Score the bottom of the tomatoes and drop them into the boiling water for about 1 minute.
Remove and plunge them into the cold water.
Core the tomatoes and remove the skins; slice and remove the seeds.
Mash the tomatoes with a fork and add the puréed garlic, salt and olive oil; mix well.

With this surplus of beets and an urge to make pasta, I set forth to make one of the prettiest pastas most people get a chance to see. Beet pasta is an unmistakable, vibrant pink which even for those who aren’t crazy for beets, and I know you’re out there, must be tempted to try. The beets tend to lend more colour than flavour to the pasta, but that’s alright, that’s what all those layers of the lasagna are for.

I wanted to keep this Presto Pasta dish to the point and make it quickly. Surprisingly the preparation didn’t take all that long at all. Using a food processor everything, except the dishes, was a breeze.

The recipe’s got it’s layers, but it really did only take about 30 minutes to prepare.

FRESH BEET PASTA

1 Red Beet, Medium Peeled
1/3 Cup Hot Water
3/4 Cup Unbleached, All Purpose Flour
1/4 Cup Semolina Flour
1 Tablespoon Olive Oil
1/2 teaspoon Salt

Peel and roast or boil the beet. Add it to a blender or a food processor along with the hot water.
Purée the beet an strain, reserving the hot liquid.
To the bowl of a food processor, add the flours and the salt.
With the feeder tube open and the motor running, add the oil and the hot water.
Stop the food processor when the dough comes together to form a ball.
If the dough doesn’t come into a ball quickly, you may need to add very small amounts of water, 1/2 teaspoon, at a time until it does.
Remove the ball of dough. It should be moist and pliable but not sticky. Cut it into quarters and cover.
Using a pasta maker or a rolling pin on a lightly floured surface, roll each quarter as thinly as possible.
Trim into long workable strips or leave whole.
Bring a large pot of lightly salted water to a boil and drop the pasta sheets in for about 1 -2 minutes. Drain and lay flat until ready to use.

TOFU RICOTTA

1 Package Firm Tofu
1 teaspoon Salt
1/2 teaspoon thyme, dried
1/2 teaspoon Onion Powder
1 Tablespoon Nutritional Yeast Flakes, optional
2 Cloves Garlic or 1 teaspoon, minced
Small Sprig of Oregano (about 8-10 leaves), finely chopped
4 – 5 Tablespoons Extra Virgin Olive Oil
A good grinding of black pepper

Place the tofu into the bowl of a food processor. Pulse to mash the tofu until it is small and evenly crumbled. To it, add the nutritional yeast, garlic, oregano salt and pepper.
Drizzle over the olive oil making the mixture come and hold together when held or pressed with a fork.
Taste and adjust seasoning, if necessary.

BÉCHAMEL SAUCE

2 Tablespoons Margarine
3 Tablespoons Unbleached All Purpose Flour
2 Cups Soy Milk
1/2 teaspoon Salt
1/2 teaspoon Garlic Powder
Pinch of nutmeg
1/4 teaspoon Fresh Black Pepper

In a large saucepan, melt the margarine on a medium heat. Add the flour, stirring well to incorporate and cook.
Once slightly paste like and golden, remove from the heat and whisk in the soy milk.
Return and reduce heat to low. Add the salt, pepper and garlic, stirring occasionally to incorporate and thicken the sauce.
Adjust seasoning as necessary and remove from the heat. Set aside.

SAUTÉED SPINACH AND BEET GREENS

1 Tablespoon Olive Oil
1/2 White Onion, finely diced
2 Cloves Garlic, minced
1 Bunch Beet Greens
4 Cups Baby Spinach leaves, packed
Salt and pepper to taste

Wash and trim only the brightest and crispest stems from your bunch of beets; chop into 1/2″ lengths.
Heat the oil over a medium high heat in a large sautée pan.
Add the onion and garlic, cook until soft and transparent.
Add the trimmed beet greens, cooking until tender, about 3 – 5 minutes.
Rinse and add the spinach leave; tossing occasionally until bright and wilted.
Remove from heat and set aside.

ASSEMBLY

Preheat the oven to 350ºF.
Spoon a thin coating of the béchamel over the bottom of a shallow baking dish.
Add one layer of the pasta and top with an even layer of the tofu ricotta.
Add another layer of the pasta, topping it with another thin layer of the béchamel, followed by the spinach and beet greens mixture.
Cover everything with a thin layer of the remaining pasta and top with what is left of the béchamel.
Thinly sprinkle over nutritional yeast flakes, if desired and bake for about 30 minutes or until the top has evenly browned.

I have to admit, I snuck out and bought yet another basket of peaches. I just couldn’t resist, there’s something about peaches, when they’re perfectly ripe, fragrant and so sweet, I love the freshness of them. The dripping juice made me want to keep this next recipe, well, pure. After baking much of my previous basket, I was craving something luscious and fresh to really celebrate their sweet flavour.

What started as a trifle ended up more as a parfait. It was a great way to really enjoy the peaches, and other than straight from the market stall, what better way to eat a peach is there than with just a dollop of cream?

PEACH PARFAIT

2 Peaches
1/2 Cup Raspberries
1/2 Package Soft Silken Tofu
1 Tablespoon Orange Juice
1 1/2 teaspoons Vanilla Extract
3 Tablespoons Confectioners Sugar
2 Tablespoons Soy Milk
Zest of Half an Orange

Pit and slice peaches in to bite sized pieces; set aside.
Combine tofu and sugar in a food processor and process until smooth.
With the machine running, add the soy milk, orange juice and vanilla through the feeder cap.
Stir in orange zest. Taste and adjust vanilla and soy milk for flavour and consistency, if necessary. The tofu cream should be thick but smooth, like “real” whipping cream.
Using a champagne glass or other parfait style serving glass, begin with adding a spoonful of the chopped peaches, followed by a few raspberries and topped with the tofu cream. Repeat as the glass will hold ending with the tofu cream.
Garnish with a peach slice, and extra raspberry and a leaf of mint or a curl of orange zest.
Serve immediately or chill until ready.