Archives For Munching

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds carrots, peeled, thinly sliced
  • 1 large onion, finely chopped
  • 4 regular or 6 small garlic cloves, peeled and smashed
  • 1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled)
  • 4 cups vegetable broth
  • 1/4 cup white miso paste, or more to taste

Directions

Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes. Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste. Ladle into bowls and garnish each with a drizzle of sesame oil. (source)

Ingredients

  • 2 teaspoons oil or ghee
  • 1 small yellow onion
  • 4 large cloves garlic, peeled and minced
  • 1 tablespoon grated ginger, from a 3-inch piece
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 large lemon, zested and juiced (about 2 tablespoons juice)
  • 1 dried hot red pepper or dash of red pepper flakes (optional)
  • 15-ounce can chickpeas, drained
  • 1 pound baby spinach
  • 15-ounce can coconut milk
  • 1 teaspoon salt, or to taste
  • 1 teaspoon ground ginger
  • Whole roasted sweet potatoes
  • Cilantro leaves, to garnish
  • Toasted unsweetened coconut, to garnish

Directions

Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently. Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture. Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish. Serving note: This is thick enough to eat on its own with a fork; it’s not terribly soupy. But it’s saucy enough to eat over pasta, rice, brown rice, quinoa, or another grain. serves 4 as a main dish or 6 as a side (source)

Banana walnut bread

January 24, 2010 — Leave a comment

Ingredients

  • 1/2 cup of butter
  • 2 eggs beaten
  • 1/2 cup of your favourite sugar (date, for this batch)
  • 1/2 cup honey
  • 1 cup mashed ripe banana (2 to 3 medium)
  • 2 cups of your favourite flour (barley, for this batch)
  • 1/4 teaspoon salt
  • vanilla (as much as you like)
  • 1 teaspoon baking soda
  • 1/3 cup hot water
  • 1 1/2 cups chopped walnuts (I like lots)

Directions

  1. Heat oven to 350
  2. Melt the butter and add to sugar in a large mixing bowl and blend in
  3. Add beaten eggs, vanilla, and bananas – blend until smooth
  4. Add both flours, salt and baking soda
  5. Stir in hot water and walnuts
  6. Place batter into two small loaf pans
  7. Bake 45 minutes or until wooden pick inserted in centre comes out clean.
  8. Cool for 10 minutes then remove from pan. Complete cooling on a wire rack.

Makes two small sized loaves (or one medium loaf as pictured here).

Ingredients

  • 8 cups vegetable stock
  • 4 tbsp butter
  • 2 lb. fresh carrot, peeled
  • 3 leek, sliced, in half lengthwise, and, thoroughly, cleaned
  • 1 yam, peeled
  • 4 celery, stalks
  • 1 three-inch piece fresh ginger, root, peeled, and, grated
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground nutmeg

Directions

  1. In a large pot, bring stock to a boil.
  2. While stock is heating, chop all vegetables into small pieces (approximately 1/2 inch cubes).
  3. In a saute pan, over med-high heat, melt half of the butter. Sauté vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
  4. Add sautéed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
  5. Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup chunky, skip this step.
  6. Add salt and pepper.
  7. To serve, re-heat, ladle into bowls.

Fresh tuna steaks are so fatty and rich that to preserve their flavour they should never be cooked beyond ‘medium rare’ done-ness. Braised leeks have a wonderfully creamy texture that complements the fish perfectly.

Ingredients Leeks

  • 2 tbsp of butter
  • 2 tbsp of olive oil
  • 4 x leeks, white bottoms only, roots still attached, halved lengthwise
  • 1 cup of red wine (I think I used 2 cups wine)
  • 2 cups of vegetable broth (I think I used a cube with 1 cup water)
  • Salt and pepper

Salsa

  • 2 x very ripe tomatoes, chopped
  • 1 tbsp of fresh ginger, grated
  • 1/2 cup of fresh mint, chopped
  • 2 tbsp of olive oil
  • 1 x preserved lemon, minced or the juice and zest of one lemon
  • Salt and pepper

Tuna

  • 1 tbsp of red peppercorns
  • 1 tbsp of green peppercorns
  • 1 tbsp of black peppercorns
  • Kosher salt
  • 2 x 6 oz tuna steaks, 1 inch thick
  • 3 tbsp of olive

Directions Leeks

Preheat a large sauté pan over medium-high heat. Add the oil and butter and when it foams, add the leeks, flat side down. Pan roast for a few minutes until the face browns and softens. Add the red wine and chicken broth and season with salt and pepper. Cover with a lid, reduce heat and braise at a slow simmer for 30 minutes, until leeks are very soft and braising liquid has reduced and thickened to a sauce-like consistency. While the leeks braise combine all the salsa ingredients. Crack the peppercorns in an electric spice grinder or using a mortar and pestle. Don’t grind to a powder. Mix on a plate with the salt then press each tuna steak into the mixture, coating both sides well. Preheat a large non-stick pan over medium-high heat, add corn oil and sear tuna steaks for no more than 3 minutes per side. Cook just long enough to form a crust but not long enough to allow the heat to penetrate and cook the centre of the fish. Tuna should be rare in the center. Cut into thick slices with a very sharp knife. Place 2 leek halves in each bowl, fan tuna on top of them and spoon the leek broth over the top. Top with a heaping spoonful of the salsa.

Tuna sandwich

July 5, 2008 — Leave a comment

Ingredients

  • 1 can of water-packed tuna
  • 1 tsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tbsp minced red onion
  • 1 tbsp minced celery
  • 1 tbsp chopped parsley
  • Salt and pepper
  • 4 slices of whole wheat bread

Directions

  • Tuna Fish Sandwich Flake the tuna with a fork then mix it with the lemon juice, olive oil, mustard, onion, celery, and parsley. Have a taste then add enough salt and pepper to season to your liking.
  • Spread a thick layer of the tuna salad on two slices of bread. Slap on the remaining bread.
Ingredients
  • 1 cup couscous
  • 1 1/2 cups tomato juice
  • 1 x 17 ounce can chickpeas, drained
  • 1/2 cup Calamata olives, pitted and chopped
  • 1 bunch basil leaves, sliced thinly
  • Salt and pepper

Directions

  • Put couscous into a medium sized bowl.
  • Heat tomato juice to a simmer and pour over couscous.
  • Cover tightly with plastic wrap and allow to steam for 10 minutes, until couscous is tender.
  • Remove plastic and fluff with a fork.
  • Stir in chickpeas, olives, basil and season with salt and pepper.
Ingredients
  • 1 can tuna, packed in water
  • 1 x avocado, pitted and peeled
  • 2 Tbsps olive oil
  • 2 Tbsps lemon juice
  • 1 x green onion, sliced
  • 1/2 cup chopped parsley
  • Salt and pepper
Directions
  • Place tuna and water into a bowl.
  • Chop avocado and add along with the rest of the ingredients.
  • Toss well and serve with crisp bread.

Ingredients

  • 5 cloves of garlic, minced
  • 1 inch ginger root, peeled and minced (I use way more than this)
  • 1 1/2 cups smooth peanut butter
  • 3/4 cup lemon juice (I just use the freshly squeezed juice from two lemons)
  • 5 tablespoons tamari
  • 2 tablespoons paprika
  • 2 cups vegetable stock

Directions

  1. Combine all the incredients in a sauce pan
  2. Heat gently for 15 minutes, or until hot (keep the heat fairly low and stir often – peanut butter can burn)
  3. Use an immersion blender if you like your sauces smooth.
  4. Serve hot.

Notes

  • Add more water or vegetable stock if the sauce is thicker than you’d like.
  • Serve this is with rice and marinated tofu cubes (pour the sauce on the tofu cubes to heat them up) and pile on your favourite veggies (I like raw grated carrot, tomato, cucumber, and sunflower sprouts with this combo).
  • The absolute best way to use ginger is to freeze whole fresh ginger root, and use a micro grater to finely mince as much as you need. Put the unused ginger back in the freezer until it’s needed again.

 

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium red onion, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, minced
  • 2 large sweet potato, cubed
  • Zest and juice of 1 lime
  • 2 796mL cans diced tomatoes
  • 1 398mL can black beans, rinsed and drained
  • 1 398mL can adzuki beans, rinsed and drained
  • Your favourite mushrooms
  • 1 hot banana pepper, seeded and chopped
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 cup chopped cilantro leaves, washed and dried

Directions

  • Heat the oil in a large pot over medium heat and add the onion, cook until soft.
  • Add red pepper, saute until slightly soft.
  • Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally.
  • Add the garlic, tomatoes, beans, hot pepper, lime juice, cumin, and chili powder, bring to a simmer, cover, and cook until the sweet potato is soft.