Flowfit

We haven’t seen much of the sun lately, but on this particular afternoon a couple of days ago, it popped out to say hello.  And what perfect timing!  It felt so good to sit in the sunshine and eat my mushroom omelette for lunch.  Add in some fresh spinach to naturally wilt under the heat of the omelette, and it’s a lovely luncheon for one!

Mushroom Omelette:

• 2 organic eggs
• butter (I used Earth Balance)
• handful mushrooms of choice
• 1 clove garlic, minced
• tamari sauce
• sea salt and cracked black pepper
• spinach (optional)

Crack eggs into bowl, and gently beat with fork.  Set aside.

Heat non stick skillet on medium high heat.  Melt enough butter to coat bottom of pan thoroughly.  Add in mushrooms and garlic and saute for about 2 minutes. Add in Tamari sauce and pepper, cook for another minute.  Remove from pan.  Add in more butter, again to thoroughly coat bottom of pan.  Pour in eggs and swirl around to coat entire surface of pan.  Let sit for two  minutes – do not touch!!  When you can reach spatula under one side, it is ready to fold.  Add half the mushroom mixture on one side of omlette and fold the other side to cover.  Cook one minute, flip and cook for another 30 seconds to a minute.

To serve, place omelette atop fresh baby spinach and top with the remainder of the mushrooms.

YUM!

I woke up this morning to the sound of birds.  I love the sound of birds, especially in the morning.  Their happy little songs make me smile. I wonder what they are saying to each other?  ”Hello, good morning, hi there, oh hello….”?  I always peek out to see what they are doing.  I think the same three little birds hang out in the tree just below my bedroom window.

I wonder if they are related?  When I peeked out this morning, however, not only did I see my familiar trio, I saw SNOW!!

Wha-a-a-a-at?!

Even the super soakers left on my covered front porch are nearly burried in snow! That’s March for ya… a tease of spring, kids playing outside without coats – even using squirt guns and carrying out buckets of water to make their mud pies.  The bikes and scooters, footballs and bubble blowers were littered on our front lawn…. SPRING!!

We love the sound of the birds being back in town, the feel of the warm sun on our bodies and even the damp smell of compost that permiates the air.  And then – BAM!  Another snow fall.  Life is like that sometimes, isn’t it?  You’ve gotta laugh!

We all have our favorite comfort foods, ones we turn to on days like today.  For most (myself included), cold weather food is coated in gravy or spices or oooey gooey cheese!  Today, for me, I was craving colour… something green that reminded me of spring!!  My lunch was green indeed!  I made sauteed bok choy and mushrooms.  So totally yummy I had to share!!

Bok Choy with Mushrooms:

No amounts needed here, it’s all just to taste.  You really can’t go wrong…. get out a bowl and some chop sticks and enjoy!

• Baby Bok choy, ends cut off and washed
• Shiitake mushrooms (thank you Plan B – my new favorite!)
• fresh garlic
• fresh ginger
• Peanut oil
• Sesame oil
• Tamari Sauce
• sprinkling of Tom Yum seasoning
• Sea salt and fresh cracked black pepper
• 2 tbsp water

Heat oils in skillet.  Add garlic and ginger and mushrooms and saute for 1 minute.  Add tamari and bok choy followed by water mixed with Tom Yum seasoning.  Saute until bok choy starts to wilt.  Done!  Add sea salt and cracked black pepper to taste.

YUM!

I know the snow will once again melt away, and the newness of spring will shine through.  As I write this, lunch eaten and my belly full, I keep peering out at the falling snow. I am listening to Bob Marley – the man, the poet, the musical prophet.  I adore him, wish I was fortunate enough to see him live.  He is a legend that believed in peace, equality, living without judgement, spirituality and most of all love.

Sit back, take a moment and enjoy the feeling this song creates.  I hope it makes you smile ….

Three Little Birds – Bob Marley

Have you ever heard of “backwards day”?  My 8 year old son Owen talks about it all the time….. if I ask him to do his homework, he says, “today is backwards day mom, you have to do my homework”.  If a friend calls him a name, he says, “today is backwards day, so you are the dummy”.  Today when I asked him to set the table, he said, “today is backwards day mom, you have to set the table”.

On this particular day I was feeling a little backwards myself so, I said, “sure, today IS backwards day!  I set the table and you make dinner”.  He smiled his huge bright smile that lights up his entire face and said, “AWESOME!”  That should have been my first indication of what was to come….

I set the table and Owen prepared dinner.  The soup wasn’t quite finished.  He gave it a stir, “smells good mom”, he said and went to the fridge.  He started filling the counter with his choices – baby spinach, avocado, orange, green onion, red pepper, lemon – of course, I was bursting with pride at his healthy choices and wondered why I was even remotely worried!  Owen carefully chopped, sliced and squeezed his choices into a bowl.  A beautiful salad!  Next, he placed the salad bowl on the table, stood back looked at it, and gave the bowl a little turn – guess he’s been watching  - presentation counts even if it’s just family.  I was just giddy watching him.  Looking satisfied, he turned to me and said, “I want to surprise you with something” and asked me to leave the kitchen.  Away I went, wondering what other wonders he had in mind.

A few moments later I hear “DI-NNNNNN-ER!!”

Walking into the kitchen, I see he has served us our first course…..all plated up and looking delectable.  We started our meal with pumpkin pie.  Followed by spinach salad and pumpkin soup for dessert.

Turns out, pumpkin pie is not a bad start to a meal.  We talked, laughed and ended up staying at the table for hours.  It was a magical night.

Breaking the rules can be so much fun…. especially when they’re your own ;o)

Roasted Pumpkin Soup:

• 1 cooking pumpkin (squash can be used in place of pumpkin)
• 1 head garlic
• 1 carton of vegetable broth
• 2 cups water
• sea salt and fresh cracked black pepper

Preheat oven to 375 degrees.  Cut pumpkin in half and remove seeds using spoon.  Cur off rind and cut pumpkin into 1 inch cubes.  Separate garlic into cloves and peel.  Give the pieces a little smash with the side of your knife.  Place pumpkin, garlic, oil, s& p on baking sheet.  Toss to coat.  Place in oven and roast for 45 minutes to 1 hour.  Remove from oven (can be placed in fridge overnight if needed at this point).

Place roasted pumpkin mixture into soup pot.  Pour in broth and water and simmer for 30 minutes.  Taste and add more salt and pepper if needed.  Using blender or hand held mixer, puree soup.  Add water if necessary to thin.

Corn Gremolata:

With creammy soups I like to add a bit of texure with a topping.  Plus, I had left over corn on the cob and some fresh leeks that needed to be used up.  This is what I came up with and honestly, it made the soup!

• 2 leeks
• 2 cobs of corn (cooked)
• 1 tbsp powdered sage
• 1/4 cup water
• sprigs of fresh thyme
• extra virgin olive oil
• sea salt and fresh cracked black pepper

Cut green ends and root end from leeks.  Cut in half lengthwise and rinse thoroughly under running water to remove any dirt.  Chop into thin slices.

Cook corn and cut from cob (frozen can be used).

To hot dry saute pan add sage.  Cook stirring for approximately 1 minute.  Add olive oil and leeks and cook on medium/low heat for approximately 10 minutes, adding bits of water as you go – this helps with the caramelization process.  When water has evaporated, add corn.  Heat through.

To serve, gently add gremolata to top of soup.  Lay fresh thyme on top, sprinkle with sea salt and fresh cracked pepper.

YUM!

The last few days had been rainy and cool.  The kind of weather that makes me crave something warm and hearty and something that fills the house with aromas that you just know will warm you from the inside out!

As many of you know, I never follow a recipe.  It’s actually an inability for me.  This recipe is originally one from Giada De Laurentis that was revised by a fellow blogger.  Now, revised once again, here is my interpretation of Giada’s “Pasta Alla Formiana”.  I have no idea what that means – looked it up, but still no answer ;o)

Baked Tomato Pasta

serves 8

• 1 58 oz can plum tomatoes (use the best quality you can find)
• 1 jar roasted red peppers, drained
• 1/4 fresh oregano, finely chopped
• 1/4 extra virgin olive oil, plus extra 2 tbsp
• 5 very large or 8 medium sized tomatoes, sliced into 1/4 inch slices
• 2 cloves garlic
• sea salt and fresh cracked black pepper
• 1 500g package whole wheat pasta

In blender or food processor, blend garlic, canned tomatoes and red peppers.  In a large bowl, combine RAW pasta, oregano, tomato pepper mixture and salt and pepper.  Set aside.

Grease a 9×12 casserole pan with 1 tbsp olive oil.  Line tomatoes around sides and bottom.  Pour in pasta mixture.  Cover with remaining tomatoes, sprinkle with more oregano and drizzle with remaining olive oil.

Bake in center of a preheated 400 degree oven for 45-55 minutes (check pasta for doneness as all ovens vary).  Let sit for 5 minutes before serving.

Serve with steamed artichokes and mixed fresh greens of choice with The BEST Ever Lemon Dressing.

YUM!

These are one of our favorite appetizers.  It’s what I call, “interactive food”.  It’s great for making everyone slow down, relax, eat and enjoy each other!  Super easy to prepare but it does take a while to eat.  I promise you though, each teeny bite is totally worth it!

Poached Artichokes

Makes 4 (can easily be doubled)

• 4 whole fresh artichokes, washed
• 2 green onions, chopped
• 1 garlic clove
• 2 tbsp olive oil
• 2 tbsp earth balance buttery spread
• 1 tsp dried herbs of choice
• 1/4 cup dry white wine
• sea salt and fresh cracked black pepper

To prepare artichokes:

Artichokes can be prickly… some more than others.  I like to snip the ends off the “petals”, so no one pulls on a spine – ouch!  See picture.  Once tips are cut, rub with lemon juice to prevent browning.

Cut stem from artichokes and sit in bottom of pot.  Pour in wine and lemon juice.  Sprinkle in green onions, herbs, garlic, salt and pepper.  Dollop butter on top and finish with a drizzle of olive oil.

Cover and simmer for an hour or until a sharp knife easily goes into top of artichoke.  Check frequently for liquid evaporation.  Add water 1/4 cup at a time if needed.

To Serve:

Place each cooked artichoke in small individual bowl.  Use any left over sauce to drizzle over tops of artichokes.  To eat, simply pull off “petals” and using top teeth, bite off small amount of meat.  It is a slow but loving process eating an artichoke.  Once you get to the center, you will find the “choke”.  You’ll know you’re there because it will appear hairy.  Using a teaspoon, dig into the side and dig out the choke.  Once the choke is removed you can eat the heart….. which is totally worth the wait.

YUM!

Last Sunday, I hosted our annual “Four Fathers” Father’s Day BBQ.  Since I was the only “vegan flirt” at the party, and was on a budget, I opted to serve grilled salmon and came up with this new recipe that was a HUGE hit!  Originally I was going to serve Veggie Burgers, but this was honestly WAY more cost effective.

I always liked the seafood available at Costco – I am in the process of researching where they source theirs.  I will let you know the details soon!  In the meantime, enjoy this incredible salmon.  I served it with Mango Salsa and green salad … what a great combination of flavours.  Enjoy!

Grilled Salmon for a Crowd:

Serves 10-12

• 2 whole sides Salmon (I buy mine at Costco – abt. 20.00 for package with 2)
• 1/4 cup whole grain mustard
• 4 tbsp light soy or tamari sauce
• 2 cloves garlic, finely chopped
• 2 tbsp peanut oil
• 1/4 cup REAL maple syrup
• handful chopped fresh parsley
• 2 green onions, chopped
• fresh cracked pepper and sea salt to taste

Cut salmon into 2 inch wide portions.  Place salmon in large casserole dish or lasagna pan.  In separate bowl, combine other ingredients.  Pour over salmon, cover and refrigerate for 2 hours or up to 8 hours ahead.

To grill –

Place salmon on preheated grill.  Cook 3-5 minutes per side, depending on BBQ.  Check for doneness by breaking piece off and looking at colour.  Should flake easily and be a consistent colour.  Remember, fish continutes to cook once removed from heat.  Let rest for 5 minutes before serving.

YUM!

Serve with Mango Salsa

What would I do without Plan B?!  These beautiful curly almost animated looking things are so delicious.  Imagine green beans with a garlicy kick!  Things like these would likely not have made it to my table.  Thank you Plan B!

Serve as a side or on top of your favorite grilled fish!

Garlic Scapes with Tomatoes and Basil:

• 1 bunch garlic scapes, cut into 1 inch pieces
• handful cherry tomatoes, sliced in half
• 1 clove garlic, crushed
• 1/2 tsp balsamic vinegar
• 8 basil leaves, chopped
• 1 tbsp extra virgin olive oil
• fresh cracked black pepper and sea salt to taste

Cook garlic scapes in boiling water for 5 minutes.  Drain and rinse under cold water to stop the cooking.  Combine all ingredients.  Let sit for 5 minutes.  Serve on own as a side or use as a toper for grilled fish.   YUM!

One of our family favourites is bok choy.  I use it in soups, stews, and frequently serve it as a side.  It barely needs to be cooked and is loaded with nutrient rich vitamins and minerals.  It’s a great choice for getting a good dose of vitamin C, vitamin A and calcium.  Bok choy also contains glucosinolates, which studies have shown may help prevent cancer.

Super Simple Bok Choy

Serves 2 as a main, 4 as a side

• 4 bunches bok choy
• 2 tbsp fresh grated ginger
• 1 clove grated garlic
• 2 tbsp soy sauce
• Handful chopped cilantro
• 1 tbsp mirin, or to taste
• 1 tbsp sesame oil
• 1 tbsp peanut oil
• Black sesame seeds to garnish

Wash the bok choy and drain. Cut bottom part of stem off bok choy and slice in half lengthwise. – cut in half again if very large.

Heat wok (or large fry pan) and add oils. When oil is heated, add ginger and garlic and stir-fry briefly, for about 30 seconds – just until you can smell the garlic and ginger. Add the bok choy (still wet). Stir in the soy sauce, mirin, and cilantro, and cook stirring continually on high heat for 2 minutes (I like to use two wooden spoons and toss like a salad).  Turn off heat, cover and let sit for 1 minute.  Should still be crisp tender.

YUM!

Sprinkle with sesame seeds.

TIPS – Serve with noodles or rice and tofu as a main. Use baby bok choy for a sweeter taste, but double the quantities.

If you like spice, Li Ju An Dipping Sauce is awesome served on the side!

This recipe came about because I needed a side dish to go with many of my Asian inspired mains.  It is quick and easy and you can adjust the spice to suit your taste!

Schezuan Green Beans

Serves 4

• 2 cups green beans
• Water for steaming
• 1 tbsp good quality Soya sauce
• ½ tbsp olive oil
• ½ tbsp light sesame oil
• cracked black pepper
• 1 tbsp Chinese hot sauce ( I use Lee Kum Kee – Thai style garlic chili sauce)
• 2 tbsp toasted sesame seeds
• 1 clove garlic

Steam green beans in covered sauce pan with just enough water to cover bottom of pan.  Cook for 5 minutes, or until just soft (should still have a bit of ‘bite’ and be bright green).  Remove beans from pan and put in ice bath or bowl filled with icy cold water (to stop the cooking process and keep them nice bright green).

Return sauce pan to heat and sauté garlic in oil on med/low, for about 1 minute, stirring continually – just so you can smell the garlic.  Add Soya and hot sauce.  Stir to combine.  Add beans and sauté for about 3 minutes, or until most liquid is absorbed and beans are hot.  Sprinkle with sesame seeds and pepper.

YUM!

Hearty and healthy!

Okay folks, here we go…. I visited my sister last week an she was in the process of making her version of a traditional Italian bolognaise sauce.  Although presently the sight of the ground beef wasn’t pleasing to me, the heartiness of the dish looked irrisistable!  This barley based version is just as tasty and hearty and I have to say WAY more filling.  Make the portion sizes much smaller as the barley continues to expand in your belly – another lesson I’ve learned over the past few weeks ;o)

Vegetable Barley “Bolognaise”

Serves 6-8

• 3 carrots, peeled and chopped
• 1 yellow onion, chopped
• 2 stalks celery, chopped
• 2 cups finely chopped chard
• Extra virgin olive oil
• 4 garlic cloves, crushed or finely chopped
• 1 350 ml tin tomatoes (I prefer Italian brands)
• 1 cup vegetable stock (can replace with water)
• ¼ cup dry red wine
• 1 cup pot barley
• ½ tsbp Vegeta seasonings (or dried seasoned salt of choice)
• 2 cups water
• Sea salt and freshly grated pepper
• 2 cups chopped crimini mushrooms
• 1tbsp balsamic vinegar
• 1 bayleaf (remove before serving)
• Sea salt and fresh cracked black pepper to taste
• 2 green onions, chopped (for garnish)

Saute onions, carrots and celery, salt and pepper in olive oil for 3 minutes.  Add garlic and sauté for another 2 minutes.  Add more olive oil if needed.

Squeeze juice from tomatoes.  Add all juice from can, plus all of the tomatoes, squeezing and crushing them with your fingers (you can chop them if this grosses you out).  Turn heat to high, add vegetable stock, barley, wine, 1 cup water, 2 cloves of garlic, bay leaf, chard and Vegeta seasonings.  Mix well.  Reduce heat to medium/low and continue to cook (bubbling gently), stirring frequently.

In another sauté pan, add olive oil and garlic.  Saute for 1 minute, add mushrooms.  Cook on med heat for 2 minutes, stirring frequently.  Add balsamic vinegar and continue to cook until most of liquid is absorbed.  Add to tomato/barley mixture.

Continue to cook “bolognaise” uncovered on med/low heat for 45 minutes.  Add more water when it gets too thick.  I find I need to add about a ¼ cup water every 15 minutes or so.

Remove bay leaf and serve on top of your favourite pasta or eat as is with a good chunk of crusty bread.  Sprinkle green onions on top as garnish.

Serve with mixed salad and THE BEST ever lemony dressing.

YUM!