Fragrant Nut Pilaf

The seeds and nuts give this fragrant and flavourful rice pilaf a wonderful texture. The dried fruits add just a hint of sweetness and another layer of textures. Pilafs often call for dried cranberries, but with so much added sugar and a host of other ingredients, I prefer to substitute other dried fruits. In this recipe, I used dried apricots and prunes, but dates, currents or raisins would work just as well. Serve with mixed greens or a side of vegetables for a satisfying and filling main.

Adapted from 30-Minute Vegetarian.

1 1/2 c. brown rice
1/2 c. unsweetened coconut

1/4 tsp. curry powder
pinch salt

1 tsp. extra virgin olive oil 

1 onion, diced
3 garlic cloves, crushed
1 tbsp. cumin seeds

1/2 c. ( +2 tbsp.) sliced/flaked almonds

1/3 c. pepitas

1/3 c. cashews, roughly chopped

10 dried apricots, diced
6 prunes, diced

1 lemon, zest and juice

2 tbsp. fresh cilantro, chopped

Combine the rice, coconut, curry and salt. Add water and cook according to package directions.

In a large frying pan, gently sauté the onion in olive oil over medium-low heat until soft, about 5-10 minutes. Add the garlic and cook for another 2-3 minutes. Add the spices, seeds and nuts; toast for a few minutes until warm and fragrant.

Stir the dried fruit and toasted nut mixture into the cooked rice. Add the lemon zest, juice and cilantro. Combine and serve.

Serves 5-6. 

Eggplant Involtini

I'm sure this is stating the obvious, I love good food and I love to cook. I'm not sure which came first, but at this point they seem to go hand-in-hand. So, it might not surprise you that when my husband asked what I'd like to do for my birthday, which was a few days ago, I said, let's cook a multi-course Italian dinner together! Eggplant involtini was the main course of our Italian feast. It consists of thinly sliced baked eggplant stuffed with wilted greens and ricotta, served over a homemade tomato sauce. Delicious!

Adapted from Ashley Hughes's rotolo recipe. I was looking for a way to make the rotolo gluten-free and decided to use eggplant slices in lieu of pasta, which turns out is involtini!

2 firm medium eggplants
1 tbsp. canola oil
2 garlic cloves, minced
160 g. mixed baby spinach and arugula
1 1/2 c. ricotta (homemade recipe)
pinch nutmeg
1/4 tsp. each salt & pepper
1/2 c. old cheddar cheese, grated
20 chestnuts, cooked or vacuum packed (optional)

Tomato Sauce
2 garlic cloves, minced
2 tsp. balsamic vinegar
pinch sugar
400 g. tin diced tomatoes
salt, pepper & crushed chili flakes to taste

Preheat the oven to 170 C/350 F. Line two baking sheets with parchment paper. Remove the stems and cut the eggplants lengthwise into 1/4 inch slices - you'll end up with about 16 total. Using two teaspoons of oil, lightly brush both sides of the slices with canola oil and lay on the baking sheets in a single layer. Sprinkle each baking sheet of eggplant with one pinch of salt. Bake until soft, about 20-25 minutes, turning midway.

In a frying pan, heat one teaspoon of oil over medium-low heat. Cook the garlic for 1-2 minutes then add the greens. Cook another 2-3 minutes, stirring frequently, until wilted. Remove from the heat and roughly chop. Combine with the ricotta and stir in the nutmeg, salt and pepper.

In a lightly greased 8 x 8 inch baking dish, combine the ingredients for the tomato sauce. Create the involtini by placing two tablespoons of ricotta filling at one end of each eggplant slice and rolling it tightly. Place the roll seam side down in the baking dish on top of the tomato sauce. Sprinkle with chestnuts and grated cheese and bake in the oven for 20 minutes until hot and bubbling.

Cauliflower Soup with Cornmeal Muffins

Together, the cauliflower soup and cornmeal muffins make a healthy yet surprisingly hearty meal. Don't confuse hearty with heavy though, with no gluten, cream or butter, this menu is practically guilt-free! Adding a little cornstarch to the pureed cauliflower and milk makes a thick and creamy-tasting soup.
My husband and I both love cornmeal muffins. Over the years I've tried a number of different recipes, but never one with olives before. I love the wonderful savoury flavour of these, and that they don't contain (nor do they need) any added sugar. They also hold together perfectly, so leftovers make a convenient snack.

Cornmeal muffins adapted from The Green Kitchen.

Cauliflower Soup
1 tbsp. extra virgin olive oil

2 onions, diced

3 garlic cloves, minced

1 cauliflower, cut into small pieces

4 c. vegetable broth

2 bay leaves

4 c. milk (whole or 2%)

1 tbsp. cornstarch

1 c. old cheddar cheese, grated

salt & pepper

crushed chilli flakes (optional)

Cornmeal Muffins

3/4 c. oats

1 c. cornmeal

1 c. rice flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. dried oregano

1 tsp. salt

3 eggs, beaten

1 c. plain yoghurt

1/4 c. milk

1/4 c. extra virgin olive oil

100 g. feta, crumbled

10-15 olives, pitted and roughly chopped

1 red chilli pepper, deseeded and finely chopped

Preheat the oven to 350 F. Lightly grease a 12 muffin tin.

In a large pot, cook the onions in the olive oil over medium-low heat until softened, about 5-10 minutes. Stir in the garlic and cook for another 2 minutes. Add the vegetable stock, cauliflower and bay leaves, increase the heat to medium-high and bring to a boil. Cover, reducing heat to low, and cook for 20 minutes, until the cauliflower is very tender.

Pulse the oats 10-15 times in a food processor or blender to reduce the size of the oats. Transfer to a large mixing bowl and stir together the dry ingredients. In a separate bowl, beat the eggs then stir in the yoghurt, milk and olive oil. Pour the wet mixture over the dry ingredients and stir until just combined. Fold in the feta, olives and chilli. Spoon evenly into the muffin tin holes. Bake for 20 minutes, rotating the tin partway.

Add the milk (reserving 2 tablespoons) to the pot, remove the bay leaves, and puree the soup using an immersion blender until smooth. Increase the heat to medium and bring the soup to a simmer. Stir the cornstarch into the reserved milk until smooth. Pour the slurry into the soup, reduce the heat to low, and cook for another 5-10 minutes, stirring often. Remove from the heat, stir in the cheese, salt and pepper. Garnish with chilli flakes, if using. Serve hot with muffins fresh from the oven. Yum!
 

The soup serves 5-6 as a main. Makes 12 muffins.

Coconut Tempeh with Red Curry Noodles

Coconut tempeh is a bit like coconut shrimp for vegetarians! It's crispy, tasty and very high in protein. It makes an impressive appetizer served with dipping sauce or dresses up just about any meal as a side. The easy Thai red curry sauce compliments the vegetables and noodles while enhancing the coconut on the tempeh and adding some heat. Though largely unattended, it takes some time to soak and set the tempeh, but one bite and I'm sure you'll agree it was worth it!

This meal is inspired by a couple menu items at the fabulous vegetarian restaurant Fresh in Toronto.

300 g. tempeh (approximately), cut into 1/4-1/2" thick strips

1 tbsp. salt

2 bay leaves

1/4 tsp. crusted chilli flakes

1/4 c. flour

1/4 tsp. curry

1/4 tsp. salt

1/4 c. milk (cow's, almond, soy, or other)

3-4 tbsp. water

2 c. unsweetened medium coconut

1/2 c. canola oil

300 g. buckwheat soba noodles

1 sweet potato, diced

1 red pepper, diced

1 avocado, diced

few cilantro leaves, for garnish

1-3 tsp. Thai red curry paste, depending on heat and strength

1/4 c. lite coconut milk

1/2 tsp. tamari or soy sauce

Combine the salt, bay leaves, chilli flakes and about 2 cups of water in a  shallow dish. Soak the tempeh in the seasoned water for 30 minutes to 2 hours in the fridge. (Add more water to cover, if needed.)

Preheat the oven to 200 C/400 F. Cook the sweet potato and red pepper until tender, about 30 minutes, turning halfway.

Remove the tempeh from the water, rinse and set aside on a plate. Combine the flour, curry, salt, milk and water in a mixing bowl to form a thin batter. Place the coconut on a plate. Dip the tempeh first in the batter, then press and coat in the coconut. Set on a plate or tray and refrigerate for 30 minutes to set.

Heat the canola oil in a small sauce pan over medium heat. Fry the tempeh in small batches cooking each side for 1 to 2 minutes, until golden brown. Keep warm in the oven.

Bring a pot of salted water to a boil. Cook the soba noodles according to the package's directions. Combine the curry paste, coconut milk and tamari in a small dish. Serve the vegetables and tempeh over the noodles dressed with curry sauce.

Roasted Peppers Stuffed with Quinoa

Quinoa is a wonderful gluten-free grain, high in both fibre and protein. I love creating well-balanced one dish meals that cover all the bases. This meal does exactly that - with style! In one go you've had vegetables, whole grains, pulses, and even a few raw seeds. This dish has lots of textures, flavours and colours. There is a subtle Tex-mex flair, with smooth avocado, tangy lime and just a hint of smoky heat. A gorgeous dish that appeals to all the senses.

Adapted from How to Cook Everything Vegetarian.
 

2 or 3 coloured peppers

3/4 c. quinoa

1 large carrot, finely diced

1 medium sweet potato, chopped
2 garlic cloves, minced

400 g./2 c. cooked chickpeas

1 tsp. smoked paprika

2 tbsp. fresh cilantro, chopped

1 red chilli, finely diced

2 tbsp. pepitas (green pumpkin seeds)

1 avocado, diced

1 1/2 tbsp. lime juice

2 tbsp. extra virgin olive oil

Preheat the oven to 220 C/425 F. Cut the peppers in half and remove the seeds, white rib and stem. Place skin-side down on a baking sheet lined with parchment paper. Bake for 25-30 minutes, until slightly charred and semi-tender, rotating the tray midway.

Cook the quinoa, with a pinch of salt, according to package directions. 

In a medium frying pan with a lid, cook the carrot and sweet potato with a teaspoon of olive oil on medium to medium-low heat until the vegetables are tender, about 10-15 minutes. When there are a few minutes of cooking time left, add the garlic and chickpeas. Remove from the heat, stir in the cooked quinoa, paprika, cilantro, chilli and pepitas. Just before serving, add the avocado, lime juice and olive oil and gently fold together a few times. Scoop the quinoa into the peppers. Serve hot or at room temperature.

Falafel Fiesta

This would be a Mexican fiesta if not for the chickpea and cauliflower falafels, but I like that there's an unexpected guest at the party! Besides, these falafels are a super-healthy baked version. All the elements of this meal are homemade, so there are a number of recipes below, but most are surprisingly quick and easy to put together.

Falafel recipe adapted from Lentil No-Meat Balls, Tortillas from allrecipes.com, and Cilantro Pesto from Lemon Pesto.

Chickpea & Cauliflower Falafels
1/2 head of cauliflower, cut in half
2 bay leaves
pinch salt
400 g. tin or 2 c. chickpeas, drained
2 tbsp. fresh cilantro, carefully washed and chopped
zest of half a lemon
1/2 tsp. smoked paprika
1/2 tsp. salt
1/2 tsp. crushed hot chilli flakes
1 egg, beaten
3/4 c. wholegrain breadcrumbs

Whole Wheat Tortillas
1 c. all purpose flour, plus more for dusting
1 c. whole wheat flour
1 tsp. salt
1 tsp. baking powder
3-4 tbsp. butter or shortening, cubed
3/4 c. water

Cilantro Pesto
half bunch cilantro, including stems
juice of 1 lemon and half the zest
half a garlic clove
2 tbsp. pepitas (raw pumpkin seeds)
2 tbsp. extra virgin olive oil
3 tbsp. water
pinch salt

Easy Homemade Salsa
400 g. tin of diced tomatoes
half a garlic clove
1 hot red chilli pepper
4 sprigs of fresh cilantro
1 tsp. white vinegar
pinch salt

Charred Peppers
2 coloured or 1 package mini peppers
1 tsp. canola oil
salt and pepper

1 c. melting cheese (Cheddar, Monterey jack, Colby or other), grated

Cook the cauliflower with the bay leaves and a pinch of salt in a pot of boiling water for 20-25 minutes until tender. Drain and set aside to cool. Puree the chickpeas and cauliflower using a food processor or immersion blender. Stir in the cilantro, lemon zest, paprika, salt and chilli flakes. Incorporate the egg and breadcrumbs, then chill for 30 minutes in the fridge.

Prepare the tortilla dough by mixing together the flour, salt and baking powder. Cut in the butter using two knives like scissors, or pinch with your fingers to incorporate. Stir in the water until the dough comes together and then kneed a few times to form a ball. Cover in plastic wrap and set aside for 20 minutes.

Preheat the oven to 190 C/400 F. To make the cilantro sauce, whizz up all the ingredients in a food processor or blender. Pour into a dish.

Add half the diced tomatoes and the remaining salsa ingredients to the processor. Puree until smooth. Stir in the remaining tomatoes and transfer to a bowl.

Roll the falafel dough into 16 to 20 balls, flatten slightly and place on a baking sheet lined with parchment paper. Bake in the oven for 30 minutes, turning midway.

Place a large frying pan on the stove over medium heat. Divide the tortilla dough into 8 balls. Dust your work surface with a little flour then roll out the dough into thin circles. Cook each tortilla in the pan for 1-2 minutes per side.

Heat the canola oil in a small frying pan over medium-high heat. Add the peppers and cook, stirring frequently for about 5 minutes until slightly charred.
 

Almond Shortbreads

My lovely grandmother was kind enough to give me her other fantastic shortbread recipe! These, along with Nan's Shortbread Cookies, remind of Christmas as a child. My Nan would always make both recipes, and I would have to have one of each because I couldn't pick which ones I liked more! She usually put a few drops of red or green food colouring in these cookies for the holidays, but since it's October, I stuck with au natural! The almond meal gives these shortbreads a great flavour and texture. They also have less sugar than traditional shortbreads.

Recipe adapted from Elva Zehr's.

 

225 g./1/2 lb. butter, melted

1 c. almond meal

2 c. all-purpose flour

6 tbsp. icing sugar, plus 1/4 c. for dusting (optional)

Preheat the oven to 150 C/ 300F. Line a baking sheet with parchment paper. Combine all the ingredients in a bowl. Gently shape the dough with your hands to form finger-shaped cookies. Bake for 30 minutes, rotating the tray midway. Once mostly cooled, roll in icing sugar to coat.

Barley Arancini and Roasted Root Vegetables with Lemon Yoghurt Dressing

Arancini is typically made using risotto made with Arborio rice, a short-grain white rice. This recipe uses barley, which is easier to prepare (no constant stirring) and is a whole grain, high in protein and fibre. The barley gives the arancini a lovely hearty and slightly chewy texture. The light but creamy lemon yogurt dressing is quick and easy to prepare and is the perfect accompaniment to both the arancini and the roasted vegetables.

To serve the arancini as an appetizer, form the barley into 16 instead of 8 balls. Serve with lemon yoghurt dressing or tomato sauce.

Adapted from Trupps' Wholefood Kitchen.

1 c. pearl barley

1 vegetable bouillon cube

2 garlic cloves

1/4 tsp. each dried thyme, oregano and smoked paprika

pinch salt & pepper

8 x 3/4" cubes of melting cheese (mozzarella, cheddar or other)

1/4 c. flour

2 eggs

1 c. whole grain breadcrumbs

1/2 c. canola oil

4 carrots

1 sweet potato

1 kg./2 lbs. squash or pumpkin

2 tsp. extra virgin olive oil

Lemon Yoghurt Dressing

1/4 c. plain yogurt

juice of half a lemon

1 tsp. extra virgin olive oil

1/4 tsp. thyme
pinch salt

1-2 tbsp. water to thin

 

Cook the barley with the bouillon cube and garlic, according to package directions. Set aside to cool.

Preheat the oven to 200 C/400 F. Cut all the vegetables lengthwise - the carrots in half, the sweet potato in 8 wedges and the pumpkin in 1 cm/1/2" slices. Toss in olive oil then lay in a single layer on baking sheets lined with parchment paper. Bake until tender, about 40 minutes, turning halfway.

Stir the herbs, salt and pepper into the barley. With damp hands, roll the barley into 8 large balls. For each, make an indent by pressing your thumb into the ball then stuff with a cheese cube. Reshape the ball to close the gap. Place in the fridge to set for 10-30 minutes (longer is better). In the meantime, prepare the sauce by combining all the ingredients.
 

Pour the canola oil in a large frying pan over medium-high heat. Place the flour and breadcrumbs on separate plates. Beat the eggs in a bowl. Roll the barley balls first in the flour, then dip in the eggs and coat with breadcrumbs. Fry the balls for 7-10 minutes turning every minute until all sides are golden brown. Drain on paper towels. Serve hot with the roasted root vegetables, drizzled with lemon yoghurt dressing.

Kale & Feta Pie

This pie is packed with the nutritious superfood kale. But, as this dish proves, good-for-you food doesn't have to be bland or boring. The lemon, pine nuts and chilli add a wonderful hit of flavour and heat. The cheesy filling wrapped up in a delightfully crispy exterior, makes eating your greens a pleasure! Great as a main or side.

Adapted from Jamie Oliver.

1 1/2 large bunch kale

5 eggs, beaten

200 g. feta cheese

1 1/2 c. old cheddar cheese, grated

4 tbsp. pine nuts

2 cloves garlic, minced

1 red chilli pepper, finely chopped

lemon, zest and juice

generous pinches of salt and pepper

10 sheets filo pastry

1-2 tbsp. extra virgin olive oil, for layers

Toast the pine nuts in a large frying pan over medium heat for 2-4 minutes, stirring frequently, until golden brown. Set aside. Cut the kale into bite-sized pieces, removing the thick white centre stem and add to the pan, along with one cup of water. Cook over medium-high heat, stirring occasionally, until tender, about 20-30 minutes. (Add more water during cooking if necessary to prevent from browning, but you want to end with dry kale.) Remove from heat and drizzle with the juice of half a lemon.

Preheat the oven to 190 C/375 F. Beat the eggs in a large mixing bowl. Crumble in the feta, mix a few times, breaking up any large pieces with the fork. Add the cheddar, pine nuts, garlic, chilli, lemon zest, salt and pepper. 

Place the first filo sheet on a piece of parchment paper that has been crumpled into a ball and run under water (this makes it more pliable and easier to work with). Drizzle the filo with a little olive oil and pat it with your hands to transfer the oil around. (Alternatively, you can brush with oil, but it's more time consuming and fiddley, and the key to filo is speed so it doesn't dry out.) Place another sheet on top, centred at a 90 degree angle (to form a +), drizzle with a bit more oil and pat. Repeat for the remaining sheets. 

Transfer the filo layers to an 8" round dish or pan. Combine the kale with the egg/cheese mixture. Pour into the pan. Fold the overhanging pastry into the centre of the pie. Trim or tear away the excess parchment paper. Drizzle with a little olive oil, before placing in the oven to bake for 40-50 minutes, rotating the pan midway.

Serves 4 as a main or 6-8 as a side.

Mango & Ricotta Strudel

Strudel is a great use for the few sheets of filo that remain after making an appetizer or meal. In fact, this entire dessert was created using leftovers! I had extra filo sheets from the Kale and Feta Pie, some homemade ricotta in the fridge, and half a tin of coconut milk that I had stuck in the freezer! Despite its humble beginnings, the strudel turned out beautifully!

Adding a little coconut milk to the ricotta made it creamy and gave it a lovely, subtle flavour, which paired perfectly with the mango. However, any available fruit could be used, including canned. Milk could also be substituted for the coconut milk. There is very little sugar in this recipe, so the strudel has a nice, gentle sweetness (but still tastes like dessert!).

6-8 sheets filo pastry

1 c. ricotta cheese (or half a batch of homemade)

4 tbsp. coconut milk

1 tbsp. sugar, plus 1 tsp. for sprinkling the layers

1 mango, peeled and diced
1 - 2 tbsp. canola oil

 

Preheat the oven to 190 C/375 F. Combine the ricotta, coconut milk and sugar in a bowl. Set aside.

 

Prepare the filo by placing one sheet on a piece of parchment paper lining a baking sheet. Drizzle the filo with a little canola oil and pat it with your hands to transfer the oil around then sprinkle with some sugar. (Alternatively, you can brush the layers with oil, but it's more time consuming and fiddley, and speed is the key to filo so it doesn't dry out.) Place another sheet on top, pat with oil, sprinkle with sugar and repeat for the remaining sheets.

Place the ricotta slightly off centre, leaving a 2" border on the top and bottom. Top with diced mangoes. Fold in the top and bottom borders. Fold the shorter side over the filling, then the longer side, tucking it under the bundle. Pat with a little oil and bake for 30 minutes, rotating the tray midway.

Ricotta Fritters

These quick and easy ricotta fritters are wonderfully creamy with a lovely crisp exterior. A perfect side for vegetarian pasta dishes. They would also be delicious as an appetizer, served with tomato sauce for dipping.

Pictured with Spaghetti with Lemon and Rocket.

Adapted from Jamie Oliver's 15-Minute Meals.

2 c. ricotta (or one batch of homemade)
2 eggs, beaten
1/2 c. old cheddar cheese, grated
2 tbsp. flour
zest of 1 lemon

pinch nutmeg
1/4 tsp. salt & pepper
1 tsp. extra virgin olive oil

Add the olive oil to a large pan over medium heat. Combine the eggs and ricotta in a mixing bowl. Add the cheddar, flour, zest, nutmeg, salt and pepper. Drop by heaped spoonfuls on the hot pan, gently flattening to form cakes. Cook each side for two minutes, using care when turning. Serve hot.

Spaghetti with Lemon and Rocket

In Australia, arugula is called rocket. I think the name is a great match for its bold, peppery flavour! The lemon, arugula and fresh chillies add a lively freshness to the pasta. A simple yet flavourful dish that can be on the table 20 minutes.

Served with Ricotta Fritters.

Adapted from The Farmers' Market family cookbook.

500g/1 lb. spaghetti

1 tsp. extra virgin olive oil
2 garlic cloves, minced
250 g. baby arugula
1-2 red chillies, finely diced (depending on heat and taste)
1-2 lemons, zest and juice (depending on size and juiciness)
5-6 tbsp. extra virgin olive oil, to drizzle
pinch salt & pepper

Bring a large pot of salted water to a boil. Cook the spaghetti al dente according to directions.

Add a small amount of olive oil to a pan and sauté the garlic for one minute. Add the arugula and pan fry until just starting to wilt. Remove from heat.

Reserve one cup of boiling water when draining the pasta. Put both back into the pan and add the lemon juice and zest. Toss in the arugula and chillies. Serve with olive oil to drizzle each dish.

Serves 5-6.

Homemade Ricotta

There are a number of reasons to give making your own ricotta a try. For one, it's easy - there are only a few steps, including heating, stirring and draining! The only new piece of "equipment" you really need is a cheese cloth or muslin fabric. But, the most convincing arguments are that homemade ricotta tastes a lot better and is significantly less expensive.

Method adapted from Canadian Living. 

8 c. whole milk

1/2 tsp. salt

5 tbsp. white vinegar

Heat the milk in a large pot over medium heat. Cover with a lid, but stir every 2 minutes with a stainless steel spoon to prevent the bottom from burning. Bring the milk to an almost boil (90 C if you happen to have a candy thermometer), which will take about 20 minutes. Remove from the heat, add the vinegar and gently swirl around 3 times. Set aside for 20 minutes to separate.

Fold the cheese cloth or muslin in two and place in a colander. Rinse with boiling water. Slowly and gently pour the curds and whey through the cloth (it will be mostly whey - the greenish liquid - at first). Allow the curds to drain for 30 minutes before using or transferring to a container and refrigerating. Alternatively, you can speed up the draining time by twisting the fabric at the top and squeezing, being carefully not to burn yourself as it will be very hot.

Avocado and Mango Salad with Cilantro & Lime Dressing

This simple yet wonderful salad has a tangy and refreshing flavour. The avocado, mango and cilantro go beautifully together. Great as a starter or side, or paired with griddlecakes or patties for a light but satisfying meal. Lovely on a hot summer night, though Canadians don't get enough of those!

Served with Corn Pancakes.

1 avocado

1 mango, peeled, pitted and diced

mixed greens

Dressing

1 garlic clove

1/4" thick slice ginger, skin removed

1/2 - 1 red chili pepper, depending on heat and taste

1 lime, zest and juice

2 tsp. white wine vinegar

handful of cilantro (including stems), carefully washed

3 tsp. sugar

1/4 tsp. salt

1/4 c. olive oil

1-2 tbsp. water to thin

In a blender or food processor, pulse the garlic, ginger and pepper a few times to chop. Add the remaining ingredients and blend for a minute to liquefy. Taste and adjust seasonings if needed.

Put the mixed greens in a salad bowl. The quick way to prepare avocado is to start by cutting it in half. Remove the pit. Using a butter knife, dice the flesh while still in the skin then scoop out the diced pieces with a spoon. Add to the salad along with the mango. Drizzle with dressing.

Corn Pancakes

A versatile griddlecake to have up your sleeve! We had these for dinner with Avocado and Mango Salad (as pictured above). They were excellent drizzled with a bit of the cilantro & lime dressing. Equally delicious as a lunch topped with corn salsa. They'd also be great for breakfast, served with syrup and eggs - though you may want to forgo the hot chilies in the morning!

Adapted from The Farmers' Market family cookbook.

1 c. cornmeal

1/2 c. flour

1 1/2 c. corn kernels (thawed frozen are fine)

2 tsp. baking powder

1/2 tsp. salt

1/2 fresh red chili pepper, finely diced (optional)

1 c. milk, plus more as required

1 egg, beaten

1 tbsp. canola oil

Preheat a large frying or griddle pan over medium heat. Whisk together the milk and egg in a measuring cup or small bowl. Combine all the other ingredients in a mixing bowl. Pour the liquid over the dry mix and stir to blend. Add one third of the oil to the pan. Pour the batter into the hot pan, using about 1/4 cup per pancake. Let cook for 2 minutes until starting to bubble and turn golden on the bottom. Flip and cook for another 2 minutes. Remove the pancakes from the pan and keep warm in an oven on low heat, if desired. Add another bit of oil to the pan and cook the next batch of pancakes, repeating until the batter is finished.

Onion Bhaji with Coconut Rice

Onion bhaji are like a cross between onion rings and fritters, with subtle Indian seasoning. They are easy to make and delicious as an appetizer or side. The coconut rice, which is wonderfully fragrant and flavourful, is the perfect accompaniment to create a hearty meal.

Onion Bhaji adapted from BBC Food Recipes website.

1 c. short grain brown rice (long grain will work but take longer to cook)

1 c. lite coconut milk

1/2 - 1 red chilli pepper, finely diced

1/2 tsp. curry 

1/2 tsp. ground coriander

1/2 tsp. salt

pinch cumin seeds

2 c. chickpeas, cooked

1/4 c. fresh cilantro, chopped

1/4 c. cashews, chopped

2 eggs, beaten

3 onions, very thinly sliced

1 tsp. ground coriander

1 tsp. cumin seeds

1/2 tsp. salt

1/4 tsp. crushed chilli flakes

3/4 c. flour
1/4 c. canola oil

In a medium saucepan over medium-high heat, combine the rice, coconut milk and the amount of water indicated on the package, minus 1 cup. Add the chilli pepper, curry, coriander, salt and cumin. Bring to a boil then reduce heat to low, cover and simmer, according to directions, until the water is absorbed. Remove from heat and let stand for 5 minutes. Stir in the chickpeas and fresh cilantro, and garnish with cashews.

Heat the canola oil in a large frying pan over medium heat. Combine the eggs and onions in a mixing bowl. Stir in the spices and seasoning, then add the flour. Mix well. Drop a couple tablespoons of the batter into the frying pan and flatten a little to ensure it cooks all the way through. Add a few more bhaji to the pan, avoiding overcrowding. Cook each side for 1 minute (reduce the heat if they cook too fast), before draining on paper towels. Serve hot with coconut rice.

Pumpkin Ravioli with Balsamic Dressing and Toasted Walnuts

Unfortunately, being tucked away in pasta hides the beautiful vibrant orange of the pureed pumpkin. As a result, this dish looks far less interesting than it tastes. I know appearance isn't everything, but next time I would garnish the ravioli with a few baby arugula or spinach leaves and a little diced red chili pepper to add a bit of (visible) colour.
You can use canned pumpkin if you're really short on time - I've done so many times in the past. That being said, I've been fully converted! Freshly roasted pumpkin is infinitely more flavourful, colourful and sweeter.

1 kg. of pumpkin or squash
3 garlic cloves, skin on
1/2 tsp. extra virgin olive oil
pinch of each: nutmeg, salt, pepper, crushed red chili pepper flakes
package of wonton wrappers

1 tbsp. extra virgin olive oil
2 tbsp. balsamic vinegar
1 1/2 tsp. sugar
1/4 c. parmesan cheese, grated
1/4 c. walnuts, chopped

Preheat the oven to 190 C/ 375 F. Wrap 3 cloves of garlic, drizzled with olive oil, in tinfoil. Cut the pumpkin into 2 inch thick pieces, to speed up the cooking time. Place the pumpkin and garlic package on a baking sheet lined with parchment paper. Bake for 40-50 minutes, turning halfway. In the meantime, make the balsamic dressing by combining the vinegar and sugar in a small heatproof dish. Microwave for 20 seconds then stir to dissolve the sugar. Spread the walnuts onto a pie plate and bake for 5 minutes to toast. Set aside. Once the pumpkin is tender, scoop the flesh into a glass bowl. Squeeze the garlic out of its skin and into the bowl, along with the nutmeg, salt, pepper and crushed chili flakes. Puree using an immersion blender.

Bring a large pot of salted water to a boil over high heat. Set out 8 or 10 wonton wrappers. Spoon a generous tablespoon of puree into the centres. For each, wet all four edges of the wrapper with water and carefully press another sheet on top. (Try not to leave a lot of air trapped in the centre with the puree.) Add the ravioli to the boiling water and cook for 3-4 minutes, until they are floating. Removing using a slotted spoon, place on a baking sheet lined with parchment paper and place in the off-but-still-warm oven until ready to serve. Repeat making and boiling the ravioli in small batches with the remaining wonton wrappers.

To serve, carefully peel the ravioli off the parchment paper. Place several on a plate, sprinkle with olive oil, vinegar dressing, cheese and walnuts.

Roasted Vegetable Stuffed Pizza

This dish is the collaborative effort of my husband, Paul, and I. He has a knack for dough, making beautiful thin crust pizzas and crisp-on-the-outside, chewy-on-the-inside loaves of bread from scratch. He also likes to experiment with different dough recipes and was looking to try something new. This is what we came up with: part deep-dish pizza, part roasted vegetable pie. It's perfect when you want more vegetables with your pizza or a pie without the buttery pastry.

3 c. flour, plus more for dusting
1 tsp. salt
1 1/3 c. warm water
2 1/2 tsp. yeast (or single pack)
1/2 tsp. sugar
1 tbsp. extra virgin olive oil, plus 1 tsp. for brushing dough

1 eggplant, sliced

2 zucchini, sliced
2 red peppers, sliced

1 tsp. extra virgin olive oil

pinch salt
2 cups mozzarella cheese, grated

1 tsp. extra virgin olive oil
400 g. canned diced tomatoes
2 garlic cloves, minced
1 tbsp. balsamic vinegar
1/2 tsp. sugar
1/2 tsp. salt
2 tbsp. fresh basil, chopped

In a large mixing bowl, combine the flour and salt. Add the yeast and sugar to the warm water. Stir gently to combine and let sit for 5-7 minutes to activate the yeast, before adding the oil. 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 with flour as needed to prevent from sticking to the bowl or your hands. Lightly brush the ball with 1 teaspoon of olive oil. Cover with cling wrap and set in a warm place to rise for 2 hours or until double in size.

Preheat the oven to 200 C/400 F. Place the vegetables on baking sheets in a single layer. Brush the eggplant with olive oil and sprinkle with salt. Bake the zucchini for 20 minutes, the eggplant and peppers for 25-30 minutes, until tender, turning halfway.

In a small saucepan, sauté the garlic in olive oil over medium-low heat, until it starts to brown. Add the vinegar and cook for one minute before adding the tomatoes, sugar, salt and basil. Simmer for 5 minutes to reduce and soften the tomatoes. 

Grease a pie plate, springform pan or another deep 8 or 9" baking dish. Divide the dough in two - one half larger than the other. Sprinkle a clean, flat work surface with flour. Using a rolling pin, roll out the bigger dough until 6 inches larger than the dish. Carefully place inside. Add a layer of each vegetable followed by half the cheese. Repeat, ending 1 inch from the top of the dish. Roll out the remaining dough to the size of the pan and place directly on top of the filling. You want to create a bowl-like shape to hold the tomato sauce (and avoid making a mess of your oven!). Cut off the excess dough, leaving half an inch to fold in and create a typical crust. Bake in the oven for 10 minutes. Top with a generous layer of sauce and continue baking for another 25-30 minutes until crust is golden brown and sauce is bubbling.

Nan's Shortbread Cookies

Shortbread cookies make me think of Christmas and my wonderful grandmother. Every year she makes the most beautiful shortbreads, using a press to create small flower-shaped cookies and garnishing each centre with 2 Maraschino cherry pieces. They also happen to be, in my humble opinion, the best shortbreads. Despite following her recipe exactly, mine are not quite as good as hers - though they are delicious. Maybe it's the lack of cookie press, however, it's likely she just makes hers with more love!

Recipe courtesy of Elva Zehr.

200 g./scant 1/2 lb. butter, melted
2 c. flour
1/2 c. icing sugar
1 tsp. vanilla extract

Preheat the oven to 150 C/300 F. In a medium mixing bowl, stir the vanilla into the butter. In a separate bowl, combine the flour and icing sugar. Add the dry ingredients to the butter and mix together. Shape into balls and place on a baking sheet lined with parchment paper. Flatten the balls then decorate with fork imprints. Bake for 25-30 minutes or until hints of brown appear.

Makes about 24, depending on size.