Pumpkin Cupcakes with Yogurt Icing

 

These whole-grain cupcakes are moist and fluffy, with no added oil. The spices and molasses give them great depth and flavour. The blackstrap molasses is also high in iron which is a nice bonus for vegetarians. Homemade pumpkin puree (baked and mashed) is sweater and more flavourful, and therefore best, but tinned pumpkin can be used to save time. Strain yogurt through a muslin for 6-8 hours to make the icing or buy good quality strained Greek yogurt (as opposed to those thickened with milk solids or gelatin).

Adapted from My New Roots.

1 1/2 c. whole spelt flour
1/2 c. millet flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ginger
pinch nutmeg
1/4 tsp. salt

1 c. pumpkin puree
1 small banana, mashed
3/4 c. raw sugar

1/4 c. blackstrap molasses
1/4 c. coconut milk or plain yogurt (both work well)
1 egg, beaten
2 tsp. cider vinegar

Yogurt Icing
1 1/2 c. plain Greek yogurt
1/4 c. icing sugar
1/2. tsp. vanilla extract
1/2 tsp. cinnamon

Preheat the oven to 170 C/350 F. Grease the holes of a 12 muffin tin.

In a large mixing bowl, combine the dry ingredients.

Place the pumpkin and banana in a small mixing bowl. Puree with an immersion blender or mixer until smooth. Beat in the sugar, molasses and coconut milk or yogurt. Stir the egg and vinegar into the mixture.

Pour the wet mixture over the dry ingredients and stir until just combined. (Be careful to avoid over-mixing the batter or the cupcakes won't be as fluffy.)

Bake for approximately 30 minutes, until the tops are very firm. In order to make sure they were baked through, I left them in the oven for an extra 2-3 minutes after they seemed done. Remove the tin from the oven and cover with a clean tea towel for 20 minutes.

Once cool, remove the cupcakes from the tin and top with yogurt icing. Delish!

Soba Noodles with Eggplant, Mango & Tofu

 

This one-dish meal is light, refreshing and wonderfully flavourful. It's a great make-ahead meal, as the flavours become bolder and more vibrant with a little time. It also makes a great picnic or  pot luck dish as it's equally delicious served hot or cold.

Adapted from Plenty by Yotam Ottolenghi's.

1 tbsp. canola oil
1-2 tbsp. tamari (or soy sauce)
350 g. tofu, cut into 1/2" pieces
1 large eggplant, chopped into 1" pieces
1 mango, peeled and chopped into 1/2" pieces

270 g. buckwheat soba noodles
10-15 basil leaves, finely chopped
10-15 springs of cilantro, finely chopped

Dressing
1/2 c. rice vinegar
3 tbsp. sugar
1-2 tbsp. lime juice
2 tsp. sesame oil
1/2 tsp. salt
1 garlic clove, minced
1 red chilli, deseeded and finely diced

In the fridge, marinate the tofu pieces in tamari sauce for 30 minutes or more. Prepare the dressing by combining the rice vinegar, sugar and salt in a microwave safe dish. Heat on high for 30 seconds. Stir to dissolve the sugar and salt. (Microwave for a few more seconds if needed.) Once somewhat cool, add the lime juice, sesame oil, garlic and chilli.

Heat the oil in a large non-stick frying pan over medium heat. Using care as it will splatter, add the tofu and unabsorbed tamari to the pan. Cook, gently stirring occasionally, for about 5 minutes until the tofu is golden brown and crisp on the outside. Transfer to a plate and set aside.

Add the chopped eggplant to the pan along with 1/4 cup of water and a generous pinch of salt. Cover and cook for 5-10 minutes, until tender. Stir the eggplant every couple minutes and add more water as necessary to prevent it from sticking or burning.

While the eggplant is cooking, prepare the soba noodles according to the package's directions. Drain and place in a medium serving or mixing bowl. Add the tofu, eggplant and mango. Top with the fresh herbs and dressing. Toss gently to combine.

Mediterranean Vegetable Filo Rolls with Goat Cheese and Pesto

 

There is something very appealing about the light and crisp texture filo pastry. I find it really highlights and allows the flavours of the filling to shine through. These parcels are delicious and surprising filling. They're also healthy, stuffed with roasted vegetables and just a touch of soft goat cheese. Best of all, each roll, served on a handful of arugula leaves provides 6 servings of vegetables.

These are a great make-ahead meal. Simple bake for about 10 minutes (until they just start to crisp but not brown) before storing, so they don't dry out. Then, bake for the remaining 20 minutes immediately before serving. Leftovers are also best reheated in the oven. Just be careful not to overcook.

1 eggplant
2 sweet potatoes, peeled
2 red peppers
2 zucchini
200 g. chevre (soft goat cheese)

1 box filo pastry, thawed
2 tbsp. canola oil

Pesto
25 or more basil leaves
1/4 c. pepitas (green pumpkin seeds)
2 tbsp. olive oil
2 tbsp. water
2 tsp. lemon juice
1 garlic clove, sliced
1/2 - 1 red chili, deseeded and sliced
pinch of each salt & pepper

baby arugula leaves (about 150-200 g.)

Preheat the oven to 190 C/ 375 F. Line two baking sheets with parchment paper. Cut all the vegetables into rectangular slices, about 3-4" long and 1/2" deep and wide. Sprinkle the eggplant with salt and arrange all the vegetables on the baking sheets. Bake until tender, approximately 30 minutes, turning midway.

To prepare the pesto, combine all the ingredients in a blender or food processor. Remove one-third of the pesto and place in serving dish. Add another pinch or two of salt. This pesto will be used in the rolls, so you want it to be slightly too salty as it will season the vegetables. For the remaining two-thirds of pesto: stir in an additional 2 tablespoons of water to form a dressing and refrigerate until serving.

Place 2 sheets of filo on a clean counter or board. Brush or pat with a little oil and add one more sheet on top. Keep the remaining sheets covered with plastic wrap or a damp towel to prevent from drying out. Spread a tablespoon of pesto along one of the short sides of the filo rectangle, leaving a 2 inch border on the left and right side. Lay 1/6 of the vegetables (about 4 or 5 pieces of each) on top of the pesto. Top with 1/6 of the goat cheese. Fold in the left and right sides and roll up the bundle. Place seam side down on the baking sheet and brush lightly with oil. Repeat to create 6 rolls. Bake for approximately 30 minutes, until crisp and light golden brown, rotating the tray halfway.

Serve the rolls on a bed of arugula and allow guests to drizzle with pesto dressing at the table. (This will prevent the rolls from losing their crispness.)

Squash Pizza

Pizza is my husband Paul's specialty. He makes lovely thin crust pizza from scratch. We like to experiment with toppings and combinations. This pizza was inspired by the flavours and colours of my Roasted Pumpkin and Arugula Gnocchi. The sweetness of the squash puree contrasts beautifully with the peppery arugula and spicy chilies. The dressing is reminiscent of a balsamic reduction, except ready in seconds, and brings all the gorgeous flavours together.

 

Makes 2 pizzas.

3 c. flour
2 1/4 tsp./7 g. yeast
1 tsp. salt
1 tsp. sugar

2 lbs./1 kg. squash or pumpkin, cut into 1" thick slices
1 tsp. extra virgin olive oil
2 cloves garlic, not peeled
1/2 - 1 fresh red chili pepper, finely diced
2 c. mozzarella cheese, grated
2 tbsp. pine nuts
100 g. baby arugula
1 tbsp. balsamic vinegar
1 tsp. sugar

Combine the yeast, sugar and water in 1 1/3 cups of warm water. Let the mixture sit for 5 minutes to activate the yeast (it will start to bubble). Combine the flour and salt in a large mixing bowl. Form a well in the centre of the flour. Slowly pour the liquid into the well while stirring and integrating the flour. Once all the liquid has been added, kneed the dough for 2-3 minutes to bring it together and create a smooth, elastic ball. Dust the dough with flour as needed to prevent it from sticking to the bowl or your hands. Cover the bowl with cling wrap and set it in a warm place to rise until it doubles in size, about 2 hours.

Preheat the oven to 190 C/ 375 F. Drizzle the whole cloves of garlic with olive oil and wrap in tin foil. Place the garlic parcel and squash, cut side down, on a baking sheet lined with parchment paper. Cook for 35-45 minutes, until very tender. Scoop out the flesh of the squash, remove the garlic from its skin and place in a mixing bowl. Discard the skins. Puree until smooth, season with salt and pepper and set aside.

Increase the oven temperature to 240 C/ 475 F. In a microwave safe dish, combine the balsamic vinegar and sugar. Microwave for 30 seconds to dissolve the sugar.

Divide the dough into two and roll out on a surface dusted with flour. Move to a pizza pan, preheated pizza stone or baking sheet. Spread each base generously with squash puree. Top with fresh chili, cheese and pine nuts. Bake for 5-7 minutes, until the crust is firm and the top is starting to brown. Remove the pizza from the oven, add the arugula and bake for another minute or two to wilt. Drizzle the hot pizza with balsamic dressing.

Lime & Coconut Squares

Let me start by admitting, I assumed the filling would be lime green in colour! The erroneous assumption probably stems from the fact that a lot of pre-packaged lime-flavoured items tend to be a vibrant, bright green. These lime squares look quite similar to traditional lemon squares, because most of the colour comes from the egg yolks. I've always been a fan of lemon squares. I know they're the kind of treat that people either love or hate, and I fall firmly into the first group. I would consider these an update on an old favourite. Lemon squares 2.0! They are the perfect balance between sweet and tart. The coconut and lime are perfect together. The base is like a cross between a shortbread cookie and a coconut macaroon. Delicious!

Adapted from Green Kitchen Stories.

Coconut Base

50 g. butter, melted

2 tbsp. raw sugar

1 1/2 c. medium or shredded unsweetened coconut

3/4 c. rice flour

pinch salt

2 eggs whites

Lime Filling

3 eggs + 2 yolks

1/3 c. almond meal

1/2 c. sugar (or honey)

1/3 c. lime juice

zest of 1 lime

Preheat the oven to 170 C/350 F. Make a piece of parchment paper pliable by scrunching it into a ball and running it under cold water. Shake it out and use it to line a 8" square baking tin. Combine the sugar, coconut, rice flour and salt in a bowl. Stir in the butter, then the egg whites until well combined. Transfer the mixture to the prepared baking tin, pressing it firmly, especially around the edges and corners, with the back of a spoon or fork. Bake for 10 minutes.

Meanwhile, prepare the filling by combining all the ingredients and whisking well. Pour the filling into the partially-baked base and continue cooking for 25-30 minutes until the centre is firm.

 

Spaghetti with Fresh Herbs and Ricotta

This meal is perfect for a busy week night or last minute dinner guests! It's quick and easy to put together, but has the presence of a gourmet menu item. The generous quantity of fresh herbs adds a lively vibrant green and lovely fresh flavour to the dish. It seems like a lot of herbs, but it tastes just right - they do not overwhelm the pasta at all!

500 g./1 lb. spaghetti (organic, whole wheat or gluten-free)
bunch of asparagus, cut into 1" pieces

2 c. ricotta (or one batch of homemade)

2 lemons, zest and juice
extra virgin olive oil

1/2 bunch basil, finely chopped

6 springs parsley, finely chopped

2 sprigs rosemary leaves, finely chopped
1 red chilli, seeds removed and finely diced

Add the zest of one lemon to the ricotta. Roll both lemons a few times on the counter using medium pressure to release the juice. Set aside. Bring a large pot of water to a boil. Add 2 generous pinches of salt and cook the spaghetti according to package directions. Heat a frying pan over medium heat. Cook the asparagus until desired tenderness is reached, anywhere from 4-8 minutes. Once the pasta is cooked, reserve 1 cup of the starchy water and stir it back into the drained noodles. Cut the zested lemon in half and add the juice to the pasta.

Divide the pasta between the plates. Drizzle each with olive oil and top with asparagus, crumbled lemon ricotta, a mixture of the herbs and a pinch of fresh chilli. Serve with a lemon wedge.

Kale & Black Rice with Squash, Tofu and Seeds

I'm one of those people who at the beginning of the week plans out the entire week's menus. I buy all my non-perishable items at once then do a couple fruit and vegetable runs throughout the week. This routine works well for me because I'm fortunate to live around the corner from a nice market with great produce. This was the last meal on the weekly menu, and I was eagerly awaiting it! For good reason... I think I'm I love! This dish is everything I was waiting for and more! Full of flavours and textures, as well as packed with superfoods and gorgeous colours. This dish covers all the best food groups! Nothing but beautiful, healthful, goodness.

Serves 4, with each portion providing 4 servings of vegetables, 11g of fibre and 23g of protein.

350 g. firm tofu
2 tbsp. lemon juice
1 tsp. sugar or honey
1/2 tsp. liquid smoke (optional)
1/4 tsp. smoked paprika
1/2 tsp. salt
hot sauce, to taste

1 kg. pumpkin or squash (about 1/4 of a kent pumpkin or 1/2 a medium butternut or acorn squash)

1 c. black or wild rice
100 g. kale (about 3 large leaves), thick white stock removed
pinch salt

1 pomegranate
20 walnuts
4 tbsp. pepitas

2 tbsp. olive oil
1 tbsp. lemon juice
1/2 tsp. honey
pinch salt, pepper & cayenne powder (optional)

Cut the tofu into 6 slices, about 1/4" thick. Cut each slice diagonally to form 12 triangles. Make the marinade by mixing the lemon juice, sugar or honey, liquid smoke, paprika, salt and hot sauce. Soak the tofu in the marinade in the fridge for 30 minutes to 2 hours.

Preheat the oven to 190 C/ 375 F. Cut the squash into 1" thick slices. Cook on a baking sheet lined with parchment paper, until tender, about 30-40 minutes. Turn the squash halfway through cooking.

Measure the rice into a medium pot. Finely chop the kale into 1/2" squares. Add the kale, salt and the recommended amount of water to the pot and cook according to package directions.

Heat 1 teaspoon of canola oil in a large frying pan over medium. When hot, add the tofu and cook for 2-3 minutes per side until dark brown and crisp on the outside.

De-seed the pomegranate by cutting it in half, laying it in your hand, cut side down, over a bowl and whacking the round side with a wooden spoon. The seeds will fall out into the bowl. (If the seeds need a little coaxing, gently put the cut side apart to tear a little and loosen things up.)

Make the lemon vinaigrette by combining the olive oil, lemon juice, honey, salt, pepper and cayenne, if using.

To serve, divide the rice onto 4 plates. Top each with one quarter of the squash, tofu, walnuts, pepitas, pomegranate seeds and vinaigrette. Enjoy!