Moroccan Vegetable Tagine with couscous

I have had these tagine pots pushed to the back of my cupboard for a year! When I was making a meal plan for the week, I found a website that featured a tasty looking tagine recipe.So today was the day!

I was thinking that the process would be a lot of work, which explains the year that the pots sat collecting dust. I was surprised to find that making this dish only requires chopping of the vegetables and letting the cute little pots and oven do the rest.

Note: Simmering vegetables with spices in the oven makes the house smell good!

Moroccan Vegetable Tagine

3-4 small potatoes-peeled and diced
1 onion-sliced
2 tbsp fresh ginger-minced
2 cloves garlic-slice
1 cinnamon stick-broken in half
1/3 cup raisins
1 can diced tomatoes
2 cups chickpeas
1 tsp ground cumin
1/4 tsp turmeric
1 cup vegetable stock

Couscous-cooked according to package
fresh cilantro- garnish

Preheat oven to 350
In a bowl combine ingredients, stir it up to coat the vegetables with the spices.
Scoop into tagine and bake for 1 1/2 hours.
Serve with couscous.

Breakfast burrito hash

Breakfast burrito hash

This has become the new weekend morning meal for me, it serves two purposes filling my belly and cleaning out the fridge. This just may be the new breakfast of champions!

What you will need to make this....

Tortilla wraps
fresh greens of choice...dare I say I prefer spinach to kale.
I used tomatoes but you could substitute with peppers.
2-3 tbsp sunflower oil
2-3small potatoes-peeled and diced
1 small onion-small diced
1/2 jalapeno or chili flakes-minced
3-4 mushrooms-sliced
1 carrot-peeled and grated
1/2 block of tofu-crumbled
1/4 cup nutritional yeast
1 tsp apple cider vinegar
1/2 tsp chili powder
1/2 tsp sea salt
pinch of turmeric (mostly just for the yellow color effect)

Arrange whatever fresh vegetables you enjoy on the tortilla...

For the Hash

Heat oil in pan. add potatoes and saute until golden or soft.
Add the rest of the ingredients, and saute for 7-10 minutes.
Scoop into the tortilla and wrap...don't forget the hot sauce!

and that's a wrap!

Potatoes in Tomatoes

Not sure where this recipe came from. Jonathan sent me a photo with the recipe from his phone hoping that I would make it for him :) It is really tasty and I thought I would share it. My kitchen is delivered today and starts getting installed tomorrow. Its been 3 1/2 moths coming... I am SO excited!

Potatoes in Tomatoes

1 tbsp vegetable oil
1 1/2 tsp cumin seeds
1 1/2 tbsp serrano chilies
1 can chopped tomatoes
3/4 tsp turmeric
3 cups peeled and chopped potatoes
2 tsp salt or to taste
5 tbsp cilantro chopped
1 tbsp sugar or to taste

In a sauce pan heat oil, add cumin seeds and chilies. Saute for about 1 minute.
Add tomatoes with juice and turmeric. Mix well. Bring to a boil and cook for 2 minutes.
Add potatoes and the cilantro. Simmer until potatoes are soft.
Season to taste.

Weekend vegan breakfast

I can never have too many fresh veggies in my fridge! I had no idea what I was going to make when I stepped into my kitchen this morning.  I opened the fridge and started from there. Mushrooms(check), red pepper(check), onion (check), potatoes (check), tomatoes (check), avocado (check), a very small piece of tofu that we had used yesterday (check).

Yes there are a few steps in this recipe but it was fun! First I grated up 3 medium sized potatoes, placed  in a bowl of water. Once everything was chopped and ready to go I drained the potato of the water. Grated 1 onion, chopped 1 tbsp fresh parsley, 2 green onions sliced ,1 tbsp flour,1 tsp baking powder,1 1/2 tbsp cornstarch, sea salt, freshly ground pepper. Mix it up. In a hot pan add oil, and make a patty sized amount of potato mixture fry both sides. Place on a baking sheet and in the oven at 375 for 20 minutes.

Next with the same pan that you used to fry the potato, drain off any excess oil. On medium high heat add 1/2 small diced onion, 5-7 mushrooms sliced, 1 red pepper small diced, 1/2 cup crumbled tofu, 1/4 cup nutritional yeast, pinch of cumin powder, 1/2 tsp sea salt, and 1/4 cup water. Cook it down until all the water is absorbed.

The salsa is the easiest part...1 tomato cut into quarters, place it in a food processor, a handful of fresh cilantro, 1 clove garlic, and sea salt. Blend until desired consistency.

Layering potato, tofu, salsa, potato, tofu, salsa. For the top I cut up a little avocado.

Hidden gems....

This morning I went into the cellar to empty the dehumidifier (I empty it into my weedy garden). I planted a pumpkin when we first moved in, with hopes that I would have a homegrown one for Halloween. When I pulled up the vine to see if anything was there I noticed something else...POTATOES!! I was so excited...I felt like a little kid looking for Easter eggs. I must of found a couple of pounds of potatoes!

Do you know how to grow them, or keep them growing? Please tell me..this was a first for me:)

 This is what my potato plants look like..who knew?

I had never picked a potato before...

I was hungry, so I made potato salad for lunch!

 Potato & Leek Salad

4 medium sized potatoes ( I used all but 3 in the picture)-peeled and chopped
2 tbsp olive oil
1 leek/white part only- sliced
2 stalks celery-small diced
3 dill pickles-minced
2 heaping tbsp vegenaise
1 tbsp mustard
3 tbsp fresh chopped parsley
sea salt
pepper
splash  of Tabasco

In a large pot boil potatoes until soft..but not mushy (about 5-8 minutes). Drain and run under cold water. Set aside.
In a saute pan heat/ add oil/ add leeks. Saute until soft.
In a large bowl combine potatoes, leeks, and the rest of the ingredients. Stir and season to taste.

Neat & Potatoes

Its no surprise that people love their neat & potatoes...this is just a different version of it.

For the neat part, I soaked about 2 cups worth of kidney beans and cooked them up until they were really soft.

The secret behind the fluffiest mash potatoes is a ricer. I found mine at the thrift store. Its pretty cool, heavy duty and red. Its probably one of the most overlooked pieces that you can have in your kitchen. A masher just doesn't give you the same consistency. If you like the no-lumps in your potatoes, invest in one ( or find one :)

We have a friend staying with us...who is also a vegan. Which is nice because it means I don't have to cook around him so to speak. Its always hard to cater to non-vegans.haha

My mom said to me this afternoon...that is hard to go out to restaurants with "me" because I can't eat anything. Which got me thinking, about meat and potato people. Why does everything most people eat revolve around meat? When there is so many other tastier, healthier, greener options out there?
I ate meat...back in the day, but honestly I have never felt better (becoming vegan) in my life.....

Neat Balls

2 cups cooked kidney beans (really, really soft)
1 onion- minced
1 tbsp ground sage
1/2 tsp paprika
1/2 tsp garlic powder
2 tbsp balsamic vinegar
2 tbsp olive oil
1/4 cup fresh chopped parsley
1 tbsp tamari
2 tbsp Dijon mustard
1/2 cup oats


Mash everything together in a large bowl.
Form into balls and bake at 400 on a greased cookie sheet
for 25-30 minutes

Sunday Brunch: Beach Session

We went down to the beach last night and had a fire, it was nice. I probably had one too many glasses of wine...hence the breakfast. I don't usually make breakfast, unless we have a guest and we do. Our good friend is staying with us...he leaves in a couple of hours. This is a tofu scramble with dilly baked potato wedges and fresh salsa.


I pulled out the Tofu Xpress that I got in the mail the other day...and squished all the water out of the tofu. I got a good cup worth of water out in a matter of minutes! The Tofu Xpress is heavy duty...it has a big spring that pushes all the water out. It made the scramble texture really good, I used medium instead of firm.

Viva Granola sells them in Canada

The potatoes wedges I baked in the oven, drizzled with sunflower oil and sprinkled with dill, garlic powder, sea salt and freshly ground pepper. This time of year I  get my potatoes from a vegetable stand on the side of the road, I think its an elderly couple that lives there? Its a pretty cute set up, just a small red stand and they put at the end of there driveway with a price list. Its on the honour system, they just leave a can out. I really like where I live.

Here are a few of the pictures we got of our beach session.....something we do a lot.

Our Oceans and beaches are precious.

 beautiful bubble gum clouds

Ocean having an sunset swim

having a nap

Pierogies- caramelized onion, cabbage and potato

There is something to be said about dough stuffed with potato then sauteed in butter. Whats the word I'm looking for? YUM!  These are pretty time consuming but well worth the effort.

I made the filling first, caramelized onions with cabbage.

I boiled potatoes and used my trusty ricer to mash them. Season the mixture with dried mustard, sea salt, freshly ground pepper and 3 tbsp of earth balance.

Next I made the dough which consisted of

• 2 cups flour
• 1/2 tsp salt
• 3 tbsp vegetable oil
• 1/2 cup water

I kneaded it until it was soft and smooth, then let it rest for 30 minutes in a bowl while I washed up the dishes. Then I pulled out my pasta roller ( a gift from my dad).  Cut the dough into 4 sections. Start on number 1 and work your way down to number 5.  If you don't have a pasta roller, get out the old rolling pin and get rolling!

Another great invention: Ring molds/cutters(another gift from my dad:)  Cut out rounds and place a little ball of the potato mixture in the middle.  Pull the dough together and press down firmly.

Once you have no more dough. You can either eat them, or freeze them for later.  Bring a pot of water to boil.  Place the pierogies into the pot,wait until they float up to the surface.  Drain. Heat up a pan with earth  balance or oil.  Add the pierogies and cook until golden. I like mine with sauted mushrooms.

One recipe makes about 52 pierogies. If you have potato mixture left you can always make potato cakes!

Poutine

When I was living in Montreal,  there was poutine everywhere, those who are not familiar with it, basically its fries with gravy and cheese curds. This is my vegan version of it.

Potatoes cut into wedges, drizzled with sunflower oil, sprinkled with sea salt, pepper, dried basil, and garlic powder.
Baked in a 425 oven for 25-30 minutes

Mushroom Gravy:

• 2 tbsp sunflower oil
• 1/2 onion- sliced
• 5 mushrooms- sliced
• 2 tbsp flour
• 3 cups water
• 1/4 cup tamari
• 1 tbsp balsamic vinegar
• 2 tsp sugar
• sea salt
• freshly ground pepper

In a small pot, heat oil, add onions saute for 5 minutes. Add mushrooms. saute until soft. Sprinkle flour over top mixing it in with a wooden spoon, Slowly add water, so that it thickens. Adding water as necessary to control thickness. Add tamari and vinegar. Simmer for 15 to 20 minutes. Season to taste.

Use whatever vegetables you enjoy eating and saute.

Love Your Lentils

Winter is here to stay, for at least another couple of months. Buying fresh local produce is hard this time of year. I often find myself making soups and stews with dried legumes.  I love lentils because they are easy  to cook (they don't need to soak), full of iron, and I think... are pretty tasty.This is one of those inventions, I served it with mash potatoes.

• 2 tbsp sunflower oil
• 1 medium sized onion-small diced
• 2 cloves garlic-minced
• 2 stalks celery-small diced
• 2 carrots- peeled and small diced
• 1/4 turnip- peeled and small diced
• 1 tbsp dried basil
• 1 1/2 cups lentils-washed
• water- to cover
• 3 mushrooms-chopped
• 1 tbsp tomato paste
• 3 tbsp balsamic vinegar
• sea salt- to taste
• freshly ground pepper- to taste

In a large pot, heat oil and add onion saute for 3-4 minutes.
Add garlic, celery, carrots, and turnip, saute for another 3-4 minutes
Add the basil and lentils. Cover with water and bring to a boil.
Add mushrooms and paste. Turn the heat to medium and let cook until lentils are soft.
About 40 minutes.
Season with vinegar, salt, and pepper.

Tofu Burger with Sesame Potato Wedges

I seem to incorporate things I have learned in the past from eating and working at different restaurants in my cooking.  We were unfortunately out of vegan mayo so I smeared some hummus on the burger, which was really
tasty! Tofu is one of those flavorless foods that can be made into any type of cuisine. This time I used balsamic on the tofu, and a little maple syrup.
This was really simple to make.
For the potatoes, cut into wedges, drizzle with half olive oil & sunflower oil. Sprinkle sea salt, garlic powder, oregano, and sesame seeds. Place on a pan in a 400 oven for 20-25 minutes.

Potato & Leek Soup

This is one of the easiest soups to make. The thing about leeks is that you want to buy leeks that have the longest white part, sometimes you can get bunches of leeks but they have a little white part, but the white part is the best part of the leek and its what you want to use in your soup. You can save the tops to make a stock:)

• 2 tbsp vegan butter ( I use earth balance)
  
• 1 small onion-chopped
• 2 leeks-chopped (using the white-light green part only)
• 2 cloves garlic-minced
  
• 5-8 small potatoes-peeled and chopped
• water-to cover
• 1 tsp dried dill (if you have fresh you use it, I didn't have any in my fridge:)
• 2 tbsp fresh parsley- chopped
  
• sea salt
• freshly ground pepper

In a large pot, melt butter, add onion ,leeks and garlic, saute for 4 -5 minutes until soft. Add potatoes, and cover with water. Bring to a boil and cook until potatoes and soft. Add dill. Blend in a blender in batches (only fill the blender half way, to avoid accidents!)
Pour back into a pot, add parsley and season with salt and pepper.

Braised Savoy Cabbage & Lentils, Mash Potato and Roasted Apples

I went to the farmers market this weekend and picked up a huge savoy cabbage for one dollar! I was not sure what to do with it, but a little research and Wa-la, a yummy supper.

• 2 tbsp olive oil
• 1 onion- sliced
• 3 cloves garlic-minced
• 1/8 tsp nutmeg
• 1/4 tsp dried mustard
• 1 cup of dried brown lentils-washed
• water- to cover
• 2 apples-peeled and shredded
  
• 1/4 of a cabbage- sliced thinly
• 1 tsp apple cider vinegar
• 1 tsp maple syrup
• freshly ground pepper  (cabbage loves pepper!)
• sea salt

In a large saute pan heat oil, add onions saute for 3-4 minutes, add garlic, continue to saute adding spices. Add lentils and cover with water bring to a boil, add cabbage and apple cover with lid and simmer on low heat until cabbage is soft.  Season with vinegar, syrup, pepper and salt. Keep lid on and simmer for 20 minutes, checking the water, adding when necessary

Roasted apples: peeled and quarter apples, sprinkle with cane sugar, and place on a pan in a 375 oven for 10-15 minutes