Valentine's Day Macarons

Here are two types of macaron, both stylish for Valentine's Day: Chocolate with Mint and Pomegranate - Pink Grapefruit. Byron Talbott and Beth Le Manach both have excellent tutorials for making macarons.  Their work continually inspires me.  Find links to their youtube channels at the end of this post - just search the channel for "macaron"

I made them both at the same time so the photos both overlap and omit elements.  Sorry!

First, the building blocks: egg white, almond meal and icing sugar.  Each batch is slightly different so, adjustments are needed from time depending on the behavior of the batter.

Begin by adding the almond meal and icing sugar to a food processor and chop until fine.  Then, sift the ingredients.  Sift it a lot!

Then, make a meringue.  I know it's not the standard way, but I always dump in all the ingredients: egg white, sugar, vanilla and sprinkle of salt.  Whip it until soft peaks form.

Add about 1/3 of the meringue to the dry ingredients and fold together.  Add the remainder of the meringue and continue folding until the batter is "lava-like"  That is, it should be thick and smooth.

Pipe the batter out in even circles on parchment or silicone baking mat.  "Slam" the pan down on the counter a few times to allow the batter to settle, removing any bubbles.  Then, (one of the most important steps!!!) allow the batter to dry for about 20 minutes.  It should be completely non-sticky to the touch.

Bake for about 15 minutes at 350˚F.  Allow to cool and fill with delightful things.

I think the pomegranate-pink grapefruit is one of my favourites.  The tartness of the fruit balances the sweetness and enhances the macaron experience.

I made a simple butter cream using Earth Balance spread, pomegranate juice and grapefruit zest.

Beth: http://youtu.be/xJ636Y8N6E8

Bryon: http://youtu.be/RZ5GTnE9y5E

Traditional Baguette

Generally I prefer a really dynamic whole grain bread, but if I eat "plain" white bread, baguette is my favourite!

The following video is actually how I learned. It is in French, but there are subtitles, and most importantly, he demonstrates the baguette making technique:

A few tips, in addition to the video:

1. Plan on the process taking at least 5 hours.
2. Place a baking tray in the oven while it's preheating.  When placing the dough in the oven, carefully pour at least 300ml (1 cup) of water in the tray to create steam.

Since the video covers all the ingredients and methods, I'll say a bit about the brilliance of the baguette. I'd say, that I'm most amused over the fact that this simple food is only composed of four ingredients: flour, water, salt and yeast.

I'd also say that this is the essence of cuisine. Ask any culinary artist and they'd say: Many people can make a dish with dozens of ingredients and hide mistakes in the busyness of the flavour. But, these simple foods require technique and finesse. There is no hiding behind a facade of complication.

Matcha Rice with Mango

Someone showed me a few recipes that utilized tea in unique ways - in savoury dishes as well as sweet.  I was inspired to make this quick and easy sweet dessert. Pairing matcha and jasmine rice allows the fragrance of both components build on each other.

Simply prepare a couple cups of jasmine rice, adding about a teaspoon of matcha powder, a half-teaspoon of vanilla extract, a pinch of salt and a tablespoon of sugar.

When the rice is done, allow it to cool slightly - it should be pleasantly warm, but not hot.  Top with sliced mango and garnish with lime.  This very fragrant dish is the perfect light conclusion to any heavy meal.

Lemon Poppy Seed Bread

Lemon poppy seed bread is the perfect thing to have with coffee or tea!  Its sweet-tart flavour makes it a wonderful accompaniment. I taste tested this recipe with non-vegans - they loved it!

This recipe was inspired by the Joy of Cooking cookbook.  First mix together flax meal and water and blend until thick.  This is a perfect substitute for eggs.  I also added a bit of homemade soy youghurt.  In the stead of butter, I used grape seed oil, but you could certainly use margarine or Earth Balance.

Mix all the wet ingredients, a bit of lemon juice, sugar and lemon zest.  Mix the dry ingredients together and add them to the wet ingredients.

I only added a bit of poppy seed to the batter, reserving most of them to coat the pan.  It gives a delightful crust and helps the bread release easily from the pan.  Simply coat the pan with cooking spray and sprinkle in the seeds.

Pour the batter in the pan and bake at 350˚F until an inserted toothpick comes out clean.  While still hot, glaze the cake with a thick mixture of lemon juice and icing sugar.

Roast Cauliflower Onion Soup

Keep warm on these chilly days with this roast cauliflower and onion soup.  I made onion rings as a crispy accent to the soup.  It's all vegan and gluten free!

First, cut apart a head of cauliflower and drizzle with olive oil.  Season with a bit of sea salt and place in a 400˚F oven until slightly browned and tender.

While the cauliflower is roasting, peel, chop and boil a potato.  When the potato is tender, drain the water and add to a blender.  Then, chop a large onion and saute in a bit of olive oil.  To prevent bitterness, don't let the onions brown.  Remove them from the heat when they're just translucent.

Add the cauliflower and onions to the blender and blitz on low.  Slowly add water until the ingredients are suspended and able to blend.  Then, ultra-puree the mixture until smooth.  Season with salt and serve hot, garnished with black sesame seeds and parsley.

I wanted something crunchy to go with the soup.  I used rings of sweet onions and battered them with blended flax meal and xanthan gum.  Then, I covered them with a breading of cornmeal and cornflour (starch), seasoned with a bit of onion powder and sea salt.

Almond-Ginger Spelt Scones [vegan]

A tasty sweet scone that's vegan - and delicious!!!

I used the 3:1:2 ratio (spelt and almond flour:refined coconut oil:almond milk).

First add the spelt flour, salt, baking powder, a bit of coconut sugar and coconut oil in a food processor.  Blitz until the mix looks like bread crumbs.  Then add in the almond milk and a splash of vanilla.  Pulse in the food processor just until mixed - don't over mix.  Add in candied ginger and whole roasted almonds - incorporate them gently as you press the dough into a parchment lined baking tin.  Score with a knife or baking chopper/scraper (like this one OXO Scraper).

Bake at 400F for ~25 minutes or until golden brown.

While it's baking, I made a simple syrup and added finely julienned orange zest.  This made a wonderful syrup that I mixed with icing sugar for the drizzle as well as sweetened the zest.

While the scones are still warm, drizzle the tops with a mix of icing sugar and the orange simple syrup.

Tofu Waffles with Sesame Green Beans

Starting the new year with a vegan and gluten free treat:  tofu waffles and sesame green beans.

First, set a large kettle to boil, adding a significant amount of salt.  This helps the beans cook properly.  Boil until they're al dente - they should have lost their coarseness, but not be mushy at all.  Then, plunge into ice water.

Half a block of extra-firm tofu and drizzle with olive oil.  Place in a hot waffle iron and slowly close the lid.  Watch out for steam!  Since tofu is very hydrated, there will be significantly more steam than when making regular waffles.

Also, don't add any flavourings - like garlic - which will likely burn before the tofu is done.  Shelf stable tofu, even if it's extra-firm, won't work for this recipe.

Drain the green beans and place in a hot skillet with sesame seed oil; stirring until the beans are comfortably warm.

Arrange the warmed beans atop the waffle and drizzle with a mix of ginger, tamari sauce and sesame oil.  Garnish with sesame seeds.

Poached Pear Frangipane

Happy Christmas! This is something I just recently discovered: frangipane. And, I'm addicted! It's a simple mixture of almonds, sugar, egg and butter, but I veganized it (with delicious result). It follow the typical frangipane mix of almond meal, white sugar and a bit of vanilla. I substituted flax seed and xanthan gum instead of egg and refined coconut oil for butter.

This is my favourite vegan hack: ~2T flax seed to 3T water (or almond milk) blend until creamy with an immersion blender. It makes a decent egg replacer. I've made vegan chocolate chip cookies with this trick and nobody could tell the difference.

Place the ingredients in the food processor and blitz until creamy.

The next part to this dish adds a festive nature to it: pears poached in pomegranate juice. First, peel and core the pears and place in a shallow skillet with a portion of pomegranate juice. Over low heat, allow the juice to begin simmering, and spoon over the pears.

When they're a nice colour, remove from the pan and allow to cool. Then, slide lengthwise and place in a prepared tart shell. I already had one in the fridge.

If I had to do it again, I'd have made the frangipane thicker, and I'd have put the pears on top of the filling. It was delicious all the same.

Bake at 350F until the filing is set, ~45min. I like to dust it with icing sugar and serve it with pomegranate kernels and a sprig of mint.

Roasted Stacked Potatoes

I saw something similar and decided to try this.  They turned out alright, but it was a lot of work.

First, I used a cutter to create small cylinders of potato and then I ran them through the food processor to slice them thinly.

Then, I coated the slices with olive oil and a sprinkle of sea salt.  Stacking them in a cupcake tin, I baked them at 350˚F until they were tender.

Allow the potatoes to cool slightly and pile a few into a stack; garnishing with tomatoes, basil and thyme.

Glazed Chocolate Cake [Vegan]

I love cake!  I've never really tried to make a vegan cake - I always thought it'd be kinda gross.  But, since I'm determined to make delicious vegan food, I decided to give it a try.  I used a recipe from the book:  The Joy of Cooking Cocoa Devil's Food Cake.

I made the following alterations: Coconut oil instead of butter, flax seed instead of eggs, soy youghurt instead of dairy; half the sugar and extra cocoa powder.  I also added a bit of baking powder to make sure it raised well.

While it's baking, I made the glaze.  It's composed of dark chocolate, Earth Balance, corn syrup and Silk creamer.

Pour the glaze over the cake and garnish with mint and pomegranate.

Goulash braised Cabbage

This is a perfect warm and filling dish for the winter months.  It's like a goulash, but without the meat.  Of course, it's possible to add fake meat, but I like to let the natural flavours of the ingredients stand on their own.

I use a seasoning mix of caraway seeds, garlic and paprika.  To add extra umami dimensions, I use just a bit of tamari sauce.

Begin by sauteing the caraway seeds in olive oil.  Toast them lightly and keep a watchful eye since they can burn easily.  To the hot oil and caraway, add chopped onions, celery, carrots and peppers.  Allow them to soften, but not brown - browning can add bitterness.

Then, add shredded or chopped red and white cabbage.  I also like to add a can of stewed tomatoes since fresh ones are hard to come by in the winter.  Fill the pan with enough water so that the mixture is submerged.  Add a bit of salt to suit your taste, keeping in mind that the stew will reduce while cooking.  You can always add more salt to finish the dish, but you can't take any out.

Bring the stew to a boil and then reduce to a low simmer.  Continue cooking until the cabbage is tender.

I like to serve it over rice!

Vegan - Gluten free Apple Crumble

This is one of my go-to dishes for my vegan and gluten free friends. It's got that classic nut-oat crust and an easy fruit filling.

First, add to the food processor the quick oats, nuts and a bit of salt. Chop until a fine crumbly texture and then add enough water to make a thick paste. Press the dough into a pan - it may be easiest to roll it between parchment first. Trim the dough around the edges to provide a uniform appearance. Bake the crust for about 15 minutes at 400˚F. Remove from the oven and place sliced apples on the dough-lined pan. Sprinkle over top a mix of oats, brown sugar and cinnamon.

Bake for about 30-45 minutes. The dough is quite different from regular flour dough, so keep an eye on it.

If I had to do it again, I'd use more apples. All the same, it's a nice sweet dessert.

Chickpea Curry Burger on Turmeric Rolls

A (fairly) quick and easy vegan burger: Curried chickpea on a turmeric biscuit.

Using the ratio 3:1:2 (flour:coconut oil:almond milk), portion out the ingredients.  Add a bit of flax seed, nutritional yeast, onion powder and turmeric.  If you're not using self raising flour, be sure to add a bit of salt and baking powder.

Cut the chilled coconut oil into the flour - a food processor makes it easy.  Mix the seasoning ingredients into the milk and add it to the flour.  Gently work the flax seed, seasoning and milk into the flour.  Be careful to not over mix or it will make the biscuits tough.  Shape into rolls and top with sesame seeds.  Bake at 350˚F until light brown ~25 minutes.

Start with chickpeas, pecans and almond meal, oatmeal and flax seed.  Season with tamari sauce, curry powder, onion powder, garlic powder, smoky and salt.  Add all the ingredients to a food processor.  Blend until smooth, adding a bit of water if needed to make it smooth.

Shape into patties and fry.

Build the burger.  I used lettuce, avocado, tarragon, basil, savoury soy youghurt, tomatoes and red onion.

Apple Cinnamon Ice Cream [vegan]

Frosty Fall treats!

First, peel and dice a couple apples.  Add them to a skillet with a bit of coconut oil and saute until they have softened.  Set aside and let the apples cool.  Return the skillet to the heat and add a bit of non dairy milk, cinnamon, nutmeg, vanilla, apple cider, cornstarch and a dash of salt.  Heat the mixture until thickened.  Sweeten with sugar and add chilled non-dairy milk and soy creamer.  Silk makes an excellent creamer.

All the mix to refrigerate until very chilled ~38˚F.  Then pour the liquid mix into an ice cream freezer.  When the ice cream begins to develop, add half the apples.  Just before the freezing process finishes, add the last half.  This keeps them from getting pulverized, allowing for some chunks of apple.

Serve garnished with fresh apple, mint and a stick of cinnamon.

Stone Fruit and Ginger Galette

This is a mix of delicious and easy.

I like this gluten free crust made from ground nuts and oats.  It's hearty, rustic and fairly easy to make. In a food processor, mix the nuts (pecans, almonds and walnuts) with quick oats and a bit of salt and sugar.  Run the food processor until the mix is finely chopped and crumbly.  Then, add enough water to bring it together in a soft dough.  Since there's no gluten, it doesn't really need to rest.  Place between two sheets of parchment and roll out.

Prep the stone fruit.  I chose a mix of cherries, apricots, plums and peaches.  Add to a bowl with fresh grated ginger, sugar, vanilla, cornstarch and a pinch of salt. Place the fruit on the dough and distribute evenly, leaving a generous border.  Fold the dough inward to enclose the fruit.  Place the galette on a parchment lined baking sheet and bake at 350F for 30-45 minutes.

I like to serve it with accents of fresh fruit and Swedish pearl sugar.

Frosted Cinnamon Square Biscuits

Kinda like cinnamon rolls, but quicker; cinnamon biscuits!

Start out with the 3:1:2 ratio [flour:fat:liquid] and then add some flavour: a bit of coconut sugar, cinnamon and salt.  I used fresh ground wheat flour, coconut oil and almond milk. Mix the dry ingredients and coconut oil in the food processor.  Blend until crumbly and then add the almond milk.  Blend a few more seconds to combine the ingredients, but stop as soon as they're combined.

The magic of square biscuits, there's no need to roll out and cut these.  Simply press the dough into a parchment lined pan and then score lines.

Bake at 350F until the top is browned ~25min.

While they're baking, mix a cinnamon drizzle topping: icing sugar, cinnamon, vanilla extract, almond milk and a pinch of salt.

Allow the biscuits to cool until they're warm to the touch and then drizzle with the topping.

Baked Brains! (Baked Cauliflower)

The perfect thing for Halloween.  Baked brains, but really it's just pizza over a whole head of cauliflower.

Start by setting out the spice profile: basil, onion powder, salt, garlic and oregano.  Stir it in the tomato paste and mix thoroughly.  Wash and shake dry a head of cauliflower.

Spread the spiced tomato paste on the cauliflower and cover with thinly-sliced vegetables.

Bake at 350F for 30-45min.  Doneness can be tested when a knife can be easily inserted.

Slice and serve drizzled with olive oil and sliced green onions.

Apple Cobbler

It's apple season!  I kicked off the season with this simple apple cobbler.

I like to use a blend of apples to get nuanced flavour from each cultivar.  Peel, slice and add to a skillet with a bit of oil.  Saute on low heat until they begin to soften.  Add a bit of sugar, cornstarch, orange juice, orange zest, cinnamon, nutmeg and vanilla extract.  I also added a bit of molasses.  When they're soft, place in a greased cast iron skillet.

I ground a bit of organic red wheat and used it for a basic biscuit dough recipe.  I didn't add any sugar, but probably would next time - sugar helps the dough brown as it bakes.  It's easy to cover the apples with the dough by using a dough scoop to parcel out the topping.

Bake at 350F until the top is done.  I sprinkled a bit of rolled oats on top because oats, brown sugar and cinnamon are amazing together.

Roasted Red Pepper Hummus

The garden is slowing down, but there are still lots of peppers.  I roasted a few and added them to my usual hummus recipe.

The base is chickpeas, red pepper, onion and lemon juice.  Start by grilling or roasting the peppers and onions.  They're ready when the skin slides easily off the peppers.

I season my hummus with sea salt, smoky paprika, sesame seeds, sriracha, onion powder and garlic powder.

Chuck it all in a blender, or food processor, and blend until smooth.

Thai Curry From Scratch

This is probably my favorite food. Well, I don't really keep favourites, but this is top ten. A properly spiced thai dish is a pinnacle of human sensation. Thai food isn't always sharply 'hot,' rather contains the primal elements of good taste: sweet, savoury, slight acidity, umami and pungency. The fragrance of the cuisine cannot be overlooked or understated. Jasmine rice, citrus, ginger and richly flavoured vegetables/herbs create an unmatched aroma.

Here I plate an inverted arrangement of curry and cashews, beset with jasmine and black rice.

First, start sauteing the extra-firm tofu on low heat with coconut oil.  Turn every 5 minutes until tofu is chewy.

Home crown chili makes this fresh - as well as kaffir lime leaves from my tree and fresh pulled shallots.  I added a bit of salt and peanuts and bashed them in the mortar.

Bash the end of a lemongrass stalk and chuck into a pan with a can of full-fat coconut oil.  Add the bashed curry paste and lime juice or tamarind paste to pan as well.  Simmer the coconut milk mixture until slightly thickened and add in fresh veg.  I like sliced carrots, peppers, diced tomato and green onions.  Dice the tofu and add in.

Plate and serve with rice, cashews, thai basil and fresh grated coconut (unsweetened).