I never would have thought that summer BBQ’s would match up so well with Asian inspired salads.
I’ve tested this recipe a few times now at a few outdoor gatherings and I have to tell you, it held up pretty well beside the best of potato salads.

I’ve had this rice in my pantry collection for a while, you see I have a nasty habit of food shopping. Yes, admitted, I have more varieties of grains than summer sandles, which is so goes against all that is womanly. I just can’t help it though. Who knew there were so many types of quinoa, couscous or rice to be had and to hoard?

Black, or Forbidden Rice is an Asian heirloom variety of rice that is not glutenous and is very high in fiber as well as iron. It’s Forbidden name comes from it traditionally being served to the Emperors of Ancient China, thus being restricted from common consumption. Now, of course it can be found and even trademarked by a few different rice producers, sold in popular grocers and heath food stores.

Word to the wise though, check over your rice as you would lentils for forbidden objects, like pebbles. It’s heirloom and wholesome, right down to the ground it’s grown and what can get into it.

FORBIDDEN ASIAN BLACK RICE SALAD

2 Cups Black Rice, picked over
3 Cups Water
1 Yellow Pepper, finely diced
1 Red Pepper, finely diced
1 Large Carrot or a Handful of Baby Carrots, cut into matchsticks
3 scallions (green onions), finely chopped
Handful Thai Basil, about 10 leaves chopped

DRESSING

1/4 Cup Sesame Oil
1/4 Cup Soy Sauce
1 Tablespoon Freshly Grated Ginger, about a 1 inch knub
1 Clove of Garlic, finely minced
Zest of One Orange
Juice of One Lime
3 – 4 Tablespoons Agave Nectar, or to taste depending on how sweet you like things

Combine the sesame oil, soy sauce, ginger, garlic, zest, lime juice and agave with a whisk or a hand immersion blender until smooth. Reserve.
Check the rice over for pebbles or other impurities.
Rinse the rice, then leave it to soak for about 5 minutes. Drain well and add to a large sauce pan with a tight fitting lid.
Cover the rice with the 3 cups of water and bring it to a boil, stirring occasionally.
Reduce the heat for a low simmer and cover for about 25 minutes.
Remove from the heat and leave it covered for another 5 – 10 minutes.
Fluff with a fork and transfer the cooked rice to a large mixing bowl.
Drizzle over the prepared dressing then add the diced pepper, carrot, scallions and basil.
Toss well to combine the vegetables with the rice.
Garnish with additional citrus zest or basil leaves if desired.
No need to cool. Best served at room temperature, making it a perfect summer outdoor salad.

Perfect for using up left overs on just on their own, these little triangles make a great appetizer or side for a soup.

It took me a while to dig into Palak Paneer, the Indian creamed spinach with homemade cheese.
It wasn’t until a friend of mine returned from an extended stay in India and reintroduced me to a few more traditional dishes, that I realized spinach is a very welcomed side to a spicy curry.
Of course for a vegan version, I make my “paneer” from a diced, fried, firm silken tofu which is soft and mildly flavoured, like the paneer which satisfied my cheese knowing tongue.

For the triangles I add just a little more to the flavour combination with minced red bell pepper and some fresh basil.

PALAK PANEER

5-6 Cups packed Spinach
1 Cup packed arugula (optional)
1/2 Package firm silken tofu
1 Medium Sized Onion, minced
2-3 Bay leaves
1/2 teaspoon ground cumin
1/2 teaspoon Minced Ginger
1/2 teaspoon Minced Garlic
1/2 teaspoon Green chili paste
1/2 Cup Water
1/2 teaspoon Garam Masala Powder
Salt to taste
1/4 tsp. Black pepper
1/2 Red Bell Pepper, finely diced
5-6 Large Basil Leaves, finely chopped
Vegetable oil as required

12 Sheets of Phyllo DoughMix ginger and garlic into a paste, add green chilli paste and water to combine.
Add the spinach and arugula to a large pan with a fitted lit.
Pour the ginger-garlic-chili liquid over the rinsed spinach and arugula.
Cover and steam for about 7-8 minutes.
Cool slightly and drain excess liquid.
Cut tofu into 1/2″ cubes.
Heat enough oil to just cover the bottom of a sauté pan. Fry the tofu pieces over a medium heat till they are slightly browned.
Remove tofu with a slotted spoon and continue to drain tofu on paper and set the aside.
Drain all but 1 tablespoon of oil from sauté pan. Fry bay leaves and cumin seeds. Add chopped onion. Sauté until the onions become tender.
Add salt, pepper, and garam masala. Stir well.
Remove bay leaves then add onions along with the spinach to a food processor.
Purée, adding tablespoonfuls of water as necessary until smooth.
Transfer spinach mixture to a bowl and stir in tofu, basil and red peppers.
Taste and adjust seasoning, if necessary.
Preheat the oven to 350ºF.
Lay one sheet of phyllo on a cutting board and brush it lightly with oil.
Carefully lay another sheet on top of the first then cut into 3 strips, lengthwise.
Cover the remaining sheets with a dampened cloth to keep them from drying.
Scoop a heaping tablespoonful of the prepared spinach mixture onto the end of one of the cut strips.
Fold over once to cover then flip the left corner up and over to form a triangle.
Continue to fold the straight ends over to keep the triangle shape, finishing the length of the phyllo.
With a moistened finger, wet the last edge of the phyllo to seal.
Repeat with the remaining phyllo sheets, cutting them into strips, filling then folding over into triangles.
Bake on a parchment lined baking sheet for 12 – 15 minutes or until crisp and golden brown.
Makes 18 triangles.

Spring means babies and like the title states, I’m the sucker. I see, little, fresh veggies and new and I have to cook them up – in magnitude…

I couldn’t resist, when last time at the market I spotted these miniature marvels.
Love ‘em or not, these adorable eggplants were destined for my grocery bag.

I’m sure that eggplants are much more popular in other areas other than my own dining room, but I serve them up anyway, eggplant caviar, parmigiana, grilled or stuffed like these, they are relatively simple to prepare and dazzling on a plate on their own or shrunken to side dish.

STUFFED BABY EGGPLANT

1 Tablespoon Olive Oil, plus more for drizzling over eggplants
1 Leek, white & light green parts, finely chopped
3 Cloves Garlic, minced
1 28 oz can Puréed Tomatoes
1/2 Cup Arborio Rice
1/4 Cup Red Wine
1 – 1 1/2 Cups Vegetable Stock, amount will depend on cooking temp and absorption
1/4 teaspoon Salt
Freshly Ground Black Pepper, to taste
5-6 Fresh Basil Leave, finely chopped
6 Baby Eggplants, halved

Heat the oven to 350ºF.
Half the eggplants lengthwise and score into cubes, without puncturing the skins.
Lightly drizzle with olive oil and roast for about 15 minutes or until tender-firm so the skins are intact but the flesh may be removed, flip the eggplants over cut side down half way through.
Meanwhile, heat the 1 tablespoon of olive oil in a deep sauté pan. Add the finely chopped leek and sauté until it’s translucent.
Add the minced garlic and the rice; stirring well.
Add the wine and cook until it has reduced by 1/3.
Add half of the tomato purée and 1 cup of stock, bringing everything to a simmer and stir frequently.
Carefully scoop the flesh from the roasted eggplants, trying not to puncture the skin, to create a cavity. (It’s o.k if you don’t get every last bit.)
Reserve the skins on a baking sheet for stuffing.
When the liquid has reduced by half, add the remaining tomato purée .
Roughly chop the removed eggplant and add to the rice.
Once the rice is tender, add the salt and pepper to taste.
Finely chop the basil and add, reserving a small amount for garnish.
Stir well, taste and adjust seasoning, if necessary then spoon the filling into the skins.
If you choose, top with a soy mozzarella or if you can use it a nice smoky gouda.
Return the eggplants to the oven and roast for an additional 10 minutes to heat through and melt the cheese.

There will be some filling left over. This recipe will easily accommodate a large eggplant in lieu of the babies, just extend the roasting time of the larger eggplant.

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.

I don’t know about you, but I typically go one of two ways when I’m on hors D’oeuvres duty; Chips and dip or stress with what will impress.

I like entertaining and I quite like the reputation that guests don’t need to eat before a gathering at my place. Lately I’ve found a few speedy plates that are quick to keep everyone happy and you chatty while you catch up with company.

The eggplant caviar only takes a bit of prep time with the roasting but with a food processor, everything was so speedy quick that I also threw together some whole grain flat bread in the meantime. Sure, you could buy crackers but this way, you not only know what’s in them, but it’s up to you and your taste buds to add what goes on them. Roll them out and cut them into dainty shapes or go fast and fun and leave them just so. They’re thin and crisp and cracking a piece off to spread some paté just lays things back a little.

EGGPLANT CAVIAR

1 Eggplant, halved and roasted
1 Teaspoon Olive Oil
1 Head Garlic, roasted
Juice of 1/2 Lemon
1 Tablespoon Parsley, finely chopped
1/2 teaspoon Salt, or to taste
Black Pepper to taste

Preheat the oven to 350ºF.
Halve the eggplant and lightly salt each side.
Lay cut side down in a roasting pan.
Cut the top stem from the head of garlic.
Drizzle over a small amount of olive oil and wrap tightly in foil.
Bake the eggplant and garlic for 30 minutes or until both are tender.
Once cool enough to handle, remove the skin from the eggplant and add the pulp to a food processor.
Squeeze the garlic from it’s skin and add it and the lemon juice to the eggplant.
Pulse to combine.
Add the parsley, salt and pepper, mixing to incorporate.
Adjust seasoning to taste, adding more salt, if necessary.
Serve chilled or at room temperature.

MUSHROOM PATÉ

2 Portabella Mushrooms, finely chopped
10 Shitake Mushrooms, 3/4 Cup trimmed and sliced
1 Leek, white and light green parts only, well rinsed and finely chopped
2 Cloves Garlic, minced
2 Tablespoons Olive Oil
1/2 teaspoon Salt
Freshly Ground Black Pepper, to taste
1/2 teaspoon Dried Rosemary, ground
1/3 Cup Red Bell Pepper, finely minced
3 Tablespoons Brandy
2 teaspoons Parsley, finely chopped
2 teaspoons Chives, finely chopped
1 teaspoon Arrowroot Powder or Cornstarch

Heat the oil in a large sauté pan and add the garlic and leeks.
Once the leeks are soft, add the mushrooms, salt, pepper and rosemary.
Sauté over a medium high setting until the mushrooms are tender and have begun to dry.
Add the peppers and brandy continuing to sauté for 2 minutes more.
Toss in 1 teaspoon of the parsley and remove from heat.
Cool then add to the food processor pulsing to chop.
Firmly press mixture into ramekins.

To make the chive gelée for the topping, add 1/3 cup of water to a small saucepan and bring to a boil.
Add the chopped chives and remaining parsley.
Dissolve the arrowroot powder in 1/4 cup cold water and add, stirring to thicken.
Remove from the heat and cool slightly.
Spoon an even layer over the prepared mushroom paté and refrigerate until set and ready to serve.

WHOLE GRAIN FLAT BREAD CRACKERS

1/2 Cup Whole or Twelve Grain Cereal
1/2 Cup Boiling Water
1/2 teaspoon Salt
1 teaspoon Sugar
1/3 Cup Vegetable Shortening
1/3 Cup Soy Milk, or water
1 1/2 Cups Whole Wheat Flour

Pour the boiling water over the cereal to soften
Let sit 20 – 30 minutes.
In a food processor combine flour, salt, sugar.
Cut in the shortening until it is blended into a crumb consistency.
Add the moistened cereal then through the feed tube, drizzle in the milk, bringing the dough together into a soft ball.
Cut the dough two disks and quarter each of those leaving you with eight pieces.
Heat the oven to 400ºF.
Roll each piece as thinly as possible between two pieces of parchment paper.
If desired, lightly spray the rolled dough with oil and top with any desired combination of truffle salt, sea salt and rosemary or parmesan and black pepper.
Bake for 8 – 9 minutes; until crisp but barely golden, watching as they brown quickly.

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.

Considering it’s chilly, I couldn’t help but to think warm.
So when Jeanne, over at Cook Sister told me to go topless, I thought, well, that’s cheeky, it’s November.

All snickers aside, I grabbed for the freezer door to find my handy pack of puff pastry. So quick and flaky, it’s this stuff that will elevate any old tart to elegant center showpiece.

While my pastry thawed, I promised not to rush the onions, even after they made me cry. Delicious as they were, the addition of fennel made for a scrumptious tart with a simple depth of flavour.

So if you’ve found yourself with sudden guests or your mother in law is in the neighbourhood, dropping by for lunch, here’s something quick that never fails to impress.

EASY CARAMELIZED ONION AND FENNEL TART

2 Red Onions, peeled and sliced
1 Fennel Bulb
1 Tablespoon Olive Oil
1 Tablespoon Margarine
Pinch Salt and Pepper, to taste
2 – 3 Sprigs of Thyme, stems removed
1/2 Package Frozen Puff Pastry, 5″ square*

Slice the onions into thin rings.
Heat the oil in a large sauté pan over a medium – high heat then add the margarine to melt.
Add the onions, salt and pepper.
Sauté, reducing the heat to medium, stirring occasionally until soft; 1o – 12 minutes.
Remove fennel fronds and root end. Slice it in half and again into 1/2″ slivers.
Add the fennel and thyme to the onions, continuing to sauté until the onions are golden and the fennel is tender.
If the onions begin to stick, add a small amount of water to loosen them from the bottom of the pan while stirring.
Adjust salt and pepper, if necessary.
Preheat the oven to 350ºF.
Roll out the puff pastry to fit an 8″ tart pan.
Spoon in the caramelized onions and fennel evenly.
Bake for 20 minutes or until the pastry is crisp, flaky and golden.

May be served warm or chilled.

* Pepperidge Farm Puff Pastry is vegan.

Stuffing is easily the highlight of most Holiday dinners. It’s what turns Sunday dinner in to a Holiday feast and there are about the same amount of people who eat it that there are ways of making it.

Here, I’ve combined a few of my favourites with a little seasonal flare, creating something scrumptious, festive and memorable.

What would be lovely on it’s own, shuffled up beside stewed cranberries, I originally thought I would stuff red onions. Upon a quick search, I found that the beautiful site, Smitten Kitchen had already done just that but with much different stuffing. Having a surplus of onions and one lonely pumpkin still left from Halloween, I decided to march forward and give you all one more pumpkin dish.

Naturally the stuffing can be baked up on it’s own, or in any other found cavity, but I really liked the moisture and the sweetness of this little pie pumpkin. It really complemented the dried persimmons and roasted chestnuts headlining the dressing.

…And I still had a little left over for a few onions after all.

Happy Thanksgiving everyone. Thank you for all your kind words and encouragement.
Enjoy the day, your friends, family and your dinner.

ROASTED CHESTNUT AND PERSIMMON STUFFING

1/3 Cup Brown Rice
3 T Wild Rice
1 Cup Water
1/2 teaspoon Salt

10 Chestnuts, roasted and roughly chopped
2 Tablespoons Olive Oil
1 Tablespoon Margarine
1 Red Onion, finely diced
2 Stalks of Celery, finely diced
1/3 Cup Dried Persimmons, roughly chopped
1/2 teaspoon Salt, or to taste
1/4 teaspoon Fresh Black Pepper 0r to taste
10 Fresh Sage Leaves, finely chopped
1 teaspoon Rosemary, finely chopped
1 1/2 Tablespoons Fresh Thyme Leaves, chopped
3 Cups Whole Grain Bread, day old, cubed
1 1/2 Cups Vegetable stock
1 Pie Pumpkin, 2 – 3 pounds

In a medium saucepan, bring the water to a near boil, add the rice and 1/2 teaspoon of salt.
Once the water begins to boil, cover the pan and reduce the heat to low and let it sit for 15 – 20 minutes.
Preheat the oven to 350ºF.
Keeping the rice covered, turn off the heat and leave the pan for an additional 10 minutes.
Meanwhile, with a sharp paring knife, score the bottom of each chestnut with an “X”.
Dry roast over a cookie sheet for about 15 minutes, or until the chestnuts are opened and fragrant.
Twist the roasted chestnuts in a tea towel to loosen the skins and allow to cool.
Remove the top and clean the inside of the pumpkin, reserving seeds for another use, if desired.
Place the pumpkin upside down in a small roasting pan with enough water added to just cover the bottom.
Par-roast the pumpkin for 20 minutes at 350ºF.
In a large sauté pan, heat the oil then add the margarine.
Sauté the diced onions and celery until translucent; 3 – 5 minutes.
Cube the bread and add, tossing to coat and crisp all sides.
Peel and roughly chop the chestnuts as well as the dried persimmons and add to the bread mixture.
Follow with the chopped herbs, salt, pepper and stock stirring well to combine.
Adjust seasonings where and if necessary.
Fill the pumpkin, stuffing it as tightly as possible and cover it with aluminum foil.
Return it to the oven and continue to bake it at 350ºF for 45 minutes. Remove the foil and continue baking for another 20-25 minutes or until the pumpkins is tender.
The dish may be served cut in wedges, otherwise the stuffing may be removed and the pumpkin scraped to be offered along side.

I don’t know anyone who doesn’t like to share at Thanksgiving. Quite frankly, it means there’s more to go around and it makes everyone feel good, of course.
Suganya, over at Tasty Palettes is doing just that. She’s been putting together a bit of a vegan recipe go to, perfect for vegans and non alike. Check it out, there’s sure to be quite a list to find something for dinner.

For some, Thanksgiving wouldn’t be complete without having a bird as the guest of honour.
For others, it’s everything else that fills the plate; your aunt’s famous stuffing, homemade cranberries or your mom’s casserole that make the meal. Bumping elbows, it’s not tough to see, for our herbivore guests, the sides become the main. However, the gravy might be out, the stuffing perhaps filled that bird or decadence won with the addition creams and cheese, making even the sides slim pickings.

Since Holidays are about the company, these few tweaks on some delicious classics are sure to be enjoyed by the entire table. Be thankful, celebrate the season… and your guests. (& I’m sure they will thank you too.)

I’ve put together a few quick and easy side dishes for Thanksgiving, and beyond. Simple and fast to prepare, these sides can easily be doubled or made ahead of time and just reheated, allowing more time for company…. and dessert.

CAULIFLOWER CELERIAC MASH

1 Head Cauliflower, cleaned and trimmed
1 Bulb Celeriac, peeled and diced
2 Cloves Garlic, Peeled and slightly smashed
2 Tablespoons Margarine
Pinch of Salt and Black Pepper* to taste
3-4 Sprigs of Fresh Thyme
1 Tablespoon Olive Oil

Clean and cut the celeriac into 1/2″ cubes. Place it in a a roasting pan along with the mashed garlic cloves.
Sprinkle over the thyme leaves and gently toss while drizzling over the oil.
Roast in a 350ºF oven for about 50 – 60 minutes, or until tender.
Discard garlic, if too brown, along with the thyme.
Clean and break apart the cauliflower. Add it to a large pot of water to boil.
Cook the cauliflower, until soft, about 10 minutes.
Drain and empty into a large bowl. Add the roasted celeriac, margarine, salt and pepper.
Purée with a hand immersion blender.
Adjust seasoning to taste.
Serve with a dot of margarine and fresh sprigs of thyme, if desired.

BROCCOLI CRUMB CASSEROLE

1 Bunch Broccoli, stems removed, about 2 1/2 Cups
1 1/4 Cup Soy Milk
2 Bay Leaves
2 Tablespoons Margarine
2 Tablespoons Unbleached, All Purpose Flour
2 Tablespoons Nutritional Yeast Flakes
1/2 Teaspoon Dijon Mustard
1/2 Teaspoon Garlic Powder
Pinch Nutmeg
1/2 Teaspoon Salt
1/8 Teaspoon Freshly Ground Black Pepper*
1 Cup Whole Wheat Ritz, Vegetable Thins or other salted vegan acceptable crackers (read your labels:), coarsely crushed

Clean and trim the broccoli.
Blanch the flowerettes in boiling water for 3 – 4 minutes. Drain and rinse in cold water.
Meanwhile, gently heat the soy milk with the bay leaves, being sure not to let it boil.
In a medium saucepan, melt the margarine over medium heat and whisk in the flour.
Once the flour has begun cooking and turned a light golden colour, discard the bay leaves and add half of the warmed milk.
Whisk well to incorporate. Once the sauce is smooth, reduce the heat to medium-low.
Add the nutmeg, mustard, garlic powder, nutritional yeast flakes, salt and pepper.
Continue to whisk, adding the remaining milk, making sure to get anything that may have begun thickening on the bottom.
Continue cooking over the heat to thicken; 3 – 5 minutes.
Once the sauce will evenly coat the back of a spoon, remove it from the burner.
Preheat the oven to 350ºF.
Evenly layer the blanched broccoli in an oven proof baking dish.
Pour about 3/4 the sauce over the broccoli from side to side.
Coarsely crush the crackers and layer over the sauce and broccoli.
Drizzle over the remaining sauce.
Bake the casserole for about 20 -25 minutes or until it is heated through and the top is golden brown.

DUTCHESS POTATOES

Not exactly an original but certainly a classic, these elegant potatoes are also known as Rosettes and, quite frankly, very delicious.

5 Medium Yukon Gold Potatoes or 3 large Russets
1/2 Cup Soy Milk
1 teaspoon Arrowroot Powder, optional but helpful
2 Tablespoons Margarine
1/4 teaspoon Salt
Crack of Black Pepper*
1/4 teaspoon Garlic Powder
Pinch Nutmeg

Peel and boil the potatoes until tender, about 7 – 10 minutes.
Drain and mash.
Dissolve the arrowroot into the cold soy milk.
Add the milk and 1 Tablespoon of the margarine to the potatoes with an immersion blender, food processor or hand mixer and blend until very smooth.
Add the garlic powder, salt, pepper and nutmeg and mix well.
Taste and adjust seasoning, if necessary.
Line a baking sheet with parchment paper.
Preheat the oven to 400ºF
Using a piping bag attached with either a star or flat tip, pipe the potatoes into 3 inch rosette shapes.
Melt the remaining margarine and brush over the potatoes.
Bake until golden, about 10 minutes.

*White pepper could be traditionally used but I just like the taste and zip of the black better.

Simple as it is delicious, this quick dinner offers aromas of the East with it’s ginger and sesame combination.

Sesame always fills my house with the most terrific scent. You can’t help but notice what you’re about to experience when you smell it and blissully it, almost always, sends diners salivating. Pair that with a wonderfully huge bag of Fall Sugar Snap Peas and thank you, my lunch is served.

Brown rice in a pressure cooker is a put it in and forget it for 25 minutes kind of easy, so fixing up an extra Sesame Bok Choy side dish was not a problem.

ASIAN RICE AND PEAS

3/4 Cup Brown Rice
1/4 Cup Wild Rice
2 Cups Filtered Water
Pinch Salt

1 Cup Sugar Snap Peas, Cleaned and Stringed
1/4 Cup Filtered Water
2 Tablespoons Roasted Sesame Seed Oil
1 Clove Garlic, minced
1 ” Piece Ginger, peeled and minced
2 Tablespoons Soy Sauce
1 teaspoon Thai Chili Sauce, optional

Add the rice, water and salt to a pressure cooker. Seal the lid and heat over a high heat until the cooker’s whistle blows three, solid separate times, about 5 minutes. Reduce the heat to a medium – low and cook for another 20 -25 minutes
Remove from the heat and allow the cooker to unlock.

Meanwhile, add the cleaned peas and the 1/4 Cup of water to a large sauté pan which has a lid.
Cover and steam the peas over a high heat.
Once the peas have turned to a vibrant green, check for tenderness and remove from the pan
Remove any excess water, if necessary then add the sesame seed oil.
Sauté the minced garlic and the ginger. Once sizzling and fragrant, add the peas and soy sauce.
Fluff the rice and add to the peas, tossing well to combine.

SESAME BOK CHOY

6 Baby Bok Choy
1 Clove of Garlic, minced
1 Knuckle Length Nub of Ginger, minced
2 Tablespoons Sesame Seed Oil
1 Tablespoon Soy Sauce
2 Tablespoons Sesame Seeds, Black and White – for garnish

Prepared much like the sugar snap peas, the bok choy is quickly cleaned and steamed to a crisp doneness.
Sauté the minced garlic and ginger in the sesame seed oil then add the bok choy to toss.
Drizzle over the soy sauce and plate family style for serving.
Garnish with a good sprinkling of sesame seeds and serve hot, along side the Asian Rice and Peas or any other Asian influenced dishes.