Roasted Veggie Spaghetti with Balsamic & Basil

This past week has been a bit crazy for me, as I've had to pack up over three years worth of my belongings and move into a new place (I know three years isn't that long, but somehow I've accumulated a lot of stuff - mostly junk haha). Not surprisingly, I've been relying on quick and easy meals that don't involve much cooking to get me through the process!

Now that I'm finally settled into my new place, I'm looking forward to getting back into a routine and testing out my new kitchen!  Although I'm not sure how my baking is going to turn out with a stove that currently only has one oven rack that appears to be stuck in the lower half of the oven...

The first actual meal that I cooked for myself after moving in was this simple summery pasta dish of thin spaghettini noodles tossed with a variety of colourful roasted veggies and balsamic vinegar, and topped with some fresh basil.

This dish was inspired by a recipe from the cookbook Appetite for Reduction, which used fusilli pasta and a slightly different mix of vegetables (I left out the yellow squash and added spinach and basil). The original recipe was called a pasta primavera, but to me primavera usually implies pasta with veggies in a creamy white sauce, and this dish is quite different!

Instead of adding a sauce, the vegetables are simply roasted until tender with lots of herbs and garlic, then tossed with the noodles in balsamic vinegar for a nice light meal that really highlighted the veggies - perfect for summer evenings!

The basil was a nice addition, and feel free to add other toppings you like, such as parmesan cheese, toasted pine nuts, or maybe even a touch of pesto!

Roasted Veggie Spaghetti with Balsamic & Basil
Adapted from Appetite for Reduction

1/2 bunch asparagus

1 large zucchini

1 small red onion

1 pint grape or cherry tomatoes

1 bell pepper (I recommend orange, red, or yellow)

4-6 cloves garlic (4 large or 6 smaller)

1-2 tbsp olive oil

2 tsp dried oregano

2 tsp dried thyme or basil (I used basil because I didn’t have thyme)

Salt and pepper

1/2 lb spaghettini (or another pasta)

2 cups packed baby spinach leaves

2 tbsp balsamic vinegar

A few handfuls of fresh basil

Preheat oven to 450°F and line two baking sheets with aluminum foil.

Prepare the veggies: snap the woody ends off the asparagus and slice the stalks into smaller pieces (3-4 pieces per stalk). Slice the zucchini into half-inch slices. Peel the onion and cut in half, then slice each half into thin slices. Cut the bell pepper in half, remove the seeds and core, and thinly slice. Peel the garlic and cut into thin slices as well.

Divide the veggies among the baking pans and toss with the olive oil. Sprinkle the dried herbs over top and season generously with salt and pepper. Toss to mix. Place in preheated oven for 15 minutes, then remove pans and give the veggies a toss. Return to oven for another 10-15 minutes, until tender and browned.

Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions, then drain.

Add the pasta and roasted veggies to a large bowl. Stir in the spinach so that it wilts. Add balsamic vinegar and toss well to mix. Divide into serving bowls, top with some fresh basil and season to taste with salt and pepper. You might want to add another drizzle of balsamic vinegar as well.

Makes 4 servings.

Hearts of Palm, Orange & Avocado Salad

I mentioned in my last post that I recently got two new vegan cookbooks as a gift, and I couldn't wait to try the recipes in Straight from the Earth.

One recipe that stood out that I decided to try my take on first was the grilled hearts of palm salad with grapefruit and avocado. I love the combination of avocado with citrus fruits, and I've been wanting to try hearts of palm for awhile so I was excited to try this!

I'm not a huge fan of grapefruit though, so I decided to use orange instead, which I thought worked really well as a substitute. I had to try a couple of stores before I found canned hearts of palm, but I was glad I managed to get them because I loved their unique taste and texture!

If you've never had hearts of palm, it's a vegetable that actually comes from a palm tree, and I would describe them as having a similar texture as artichokes, but with a milder flavour somewhat like water chestnuts.

The original recipe called for grilling the sliced hearts of palm, but I just sauteed them in a pan and that worked fine too! For the dressing, I modified it to have much less oil and I added some dijon and a bit more orange zest. I also added a sprinkle of toasted pumpkin seeds to my salad for a little bit of crunch.

This was such a fresh tasting salad that would be perfect to eat on a warm summer night. I loved the combination of buttery, creamy avocado slices with the juicy oranges and the warm hearts of palm. The dressing was nice and light and tangy, and you can use whatever greens you like as the base - the original recipe called for arugula but I used baby spinach instead.

I hope to try more recipes from this cookbook soon, and if you've tried any that you recommend, please feel free to share in the comments!

Hearts of Palm, Orange & Avocado Salad
Adapted from Straight from the Earth

Dressing

2 tbsp olive oil

3 tbsp white wine vinegar

1 tsp agave

1/2 tsp Dijon mustard

3/4 tsp orange zest

Salt and pepper to taste

Salad

1 seedless orange (*Note: you will need the zest first for the dressing before you slice it)
1 14oz can hearts of palm, drained and rinsed

1 tbsp pumpkin seeds

1/2 tbsp olive oil

1 ripe avocado

Baby spinach or other baby greens

To make the dressing, whisk all ingredients together in a small bowl (or place in a bowl with a lid and then shake to mix). Taste and adjust seasoning if desired.

Use a knife to slice the peel off the orange. Carefully slice the orange into thin segments and set aside. Slice the hearts of palm in half lengthwise and let dry out a bit on paper towels.

Heat a large skillet over medium heat. Toast the pumpkin seeds just until fragrant and beginning to brown. Remove from heat and transfer to a small bowl. Add olive oil to the pan, then place the hearts of palm flat side down. Let cook for about 2-3 minutes, until lightly browned, then flip and cook the other side for another 2-3 minutes. Remove from heat and transfer to a plate.

Cut avocado in half, remove the pit and scoop out the two halves. Slice each half lengthwise into thin pieces.

Place desired amount of spinach or greens in a bowl and drizzle some of the dressing over top. Toss well to mix, then lay out greens on plates. Top plates with the sliced avocado, oranges, hearts of palm, and toasted pumpkin seeds. Drizzle more dressing over top if desired.

Makes 2 large servings or 4 small servings.

Roasted Beet, Carrot & Lentil Salad

Does anyone else feel like time is going by super quickly lately? I can't believe it's already near the end of March and I've only managed to write two blog posts this month!

Between schoolwork, spending time with family and friends, and going to classes at the gym, I've been keeping pretty busy and focusing less on developing new recipes. Instead, I've been trying more recipes from cookbooks or other blogs, and throwing together quick and easy meals using whatever I have in the fridge and pantry.

Last week, I picked up a can of lentils thinking I could just use them for another easy, throw-together meal. Taking a look at what I had in the fridge to use up though, I got a bit more inspired and came up with this delicious warm lentil and spinach salad topped with roasted beets and carrots.

The base of the salad was still pretty simple - just saute a bit of garlic, add a can of lentils to the pan to warm them up, and add in some baby spinach leaves so that they get slightly wilted. A sprinkle of toasted pumpkin seeds adds a bit of crunch, and a balsamic dressing brings it all together.

For the topping, I roasted some chopped beets and carrots with a bit of dried herbs, and then made a glaze with balsamic vinegar and maple syrup so the roasted veggies end up with a nice sweet and tangy caramelized coating.

This turned out to be one of those meals that seems simple and rustic, but with special touches that make it more memorable, like the boost of flavour from the balsamic vinegar and the sweet candy-like beets and carrots.

I always love warm salads like this one, but I'm excited to start eating more warm-weather meals with fresh veggies too (if the weather ever does warm up that is)!

Roasted Beet, Carrot & Lentil Salad

Partly adapted from Barbara Cooks

For the roasted veggies:

3 small beets, peeled and diced (about 1-1.5 cups)

2 large carrots, peeled and diced

1 tsp olive oil

1 tsp dried herbs (I used a mix of dried parsley and thyme)

Salt and pepper

2 tbsp balsamic vinegar

1 tbsp pure maple syrup

For the salad:

2 tbsp pumpkin seeds

1/2 tsp olive oil

2 cloves garlic, peeled and minced

1 can lentils, drained and rinsed

~3 cups (packed) baby spinach leaves

Dressing:

2 tbsp balsamic vinegar

2 tsp pure maple syrup

1 tsp Dijon mustard

1 tbsp olive oil

Salt and pepper

Preheat oven to 425°F and line a baking sheet with aluminum foil. Toss the beets and carrots with 1 tsp olive oil, the herbs, and some salt and pepper, then place on the foil-lined baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, tossing once halfway through.

Meanwhile, start preparing the salad: Heat a large skillet over medium heat. Add the pumpkin seeds and toast for a few minutes, until they start to pop. Transfer pumpkin seeds to a small bowl. Add olive oil to the pan, then add the garlic and sauté for about 30 seconds, until it starts to brown. Add the lentils to the pan, season with salt and pepper, and reduce the heat to medium-low. Let cook for a few minutes, stirring often, until the lentils are heated through. Transfer lentils to a large bowl and add the toasted pumpkin seeds and the spinach leaves.

You can keep the pan heated on the stovetop because you will use it to glaze the veggies. When the beets and carrots are done cooking, add them to the pan over medium heat with the balsamic vinegar and maple syrup. Let cook, stirring often, until the liquid is almost gone. Remove from heat.

Prepare the dressing by whisking all ingredients together in a small bowl. Pour dressing over the lentil-spinach mixture in the bowl and toss to mix. Divide salad onto plates and top with the glazed beets and carrots. Season with additional salt and pepper if desired.  Serve warm.

Makes 2 main servings, or more as a side dish

Green Spinach Banana Muffins for St. Patrick's Day

With St. Patrick's Day coming up in less than a week, I've been trying to think of something green and festive to make for it. I don't usually celebrate the holiday itself in any special way (I think I've only gone out to an Irish pub once), but I do like to wear green at least! 

We're also doing a green-themed potluck in our office, so it should be fun to see what everyone comes up with! Last year I made pasta salad with a green avocado yogurt sauce, and this year I'm thinking of cucumber rollups (like these), but we'll see!

Besides the potluck, I wanted to share something green on my blog too. I figured that if blended spinach can make a green smoothie, why not use it in another breakfast food - healthy muffins! 

It turns out I'm not the only one to try this idea, and this recipe for popeye muffins from The Green Forks looked perfect for adapting into my own version. By pureeing baby spinach with the wet ingredients, you end up with a pretty intense green batter (see below) that actually keeps its colour after baking. 

To make my muffins a bit more nutritious, I reduced the sugar in the original recipe from 3/4 cup down to just 1/4 cup, since the recipe also uses a ripe banana to add some natural sweetness, and I replaced the oil with applesauce to make them fat-free. I also used a mix of spelt and whole wheat flours, added a flax egg, and mixed in some cacao nibs for a bit of chocolately crunch (chocolate chips would work really well too!). 

I loved the texture of these muffins - fluffy and moist inside, and they had a nice mild taste with a hint of banana. And if you're worried about the spinach, I couldn't really taste it (although I did detect a slight spinach smell by the second day). 

These would make a fun treat for St. Patrick's Day, or a healthy snack any time!

Spinach Banana Muffins
Adapted from The Green Forks

1 tbsp flax + 3 tbsp water

1 cup whole wheat pastry flour

1 cup light spelt flour (or all purpose, or more whole wheat)

1/4 cup cane sugar (increase to 1/2 cup if you like a sweeter muffin)

2 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 (5-6 oz) container baby spinach

1/2 cup mashed ripe banana (1 large banana)

1/4 cup unsweetened applesauce*

3/4 cup almond milk (or other non-dairy milk)

1.5 tsp vanilla extract

2 tbsp cacao nibs (can substitute desired amount of chocolate chips)

*Note: If you don't like the texture of fat-free baked goods, feel free to use oil instead of the applesauce. You can also make these less "healthy" tasting by increasing the sugar and adding chocolate chips!

Preheat oven to 350°F and prepare a 12-cup muffin tin by lining with paper cups and spraying with cooking spray.

In a small bowl, stir together the flax and water and let sit for at least five minutes to thicken.

In a large bowl, whisk together the dry ingredients (flours to salt). In a blender or food processor, add the spinach, banana, applesauce, milk, and vanilla and puree until smooth. Pour the spinach mixture into the dry ingredients and add the flax mixture. Stir gently just until all the dry ingredients are incorporated. Fold in the cacao nibs.

Divide batter evenly into the muffin cups, filling each one about 2/3 full. Bake in the preheated oven for 20-25 minutes, until the muffins feel firm on top and a toothpick inserted in the center comes out clean.

Let muffins sit in pan for a few minutes, then remove them from the pan and let cool on a wire rack.

Makes 12 small muffins.

Moroccan Chickpea & Freekeh Salad with Mint-Orange Dressing

Is anyone else getting sick of winter yet? I just spent some time last week enjoying outdoor activites like snowshoeing and skating, but usually by the time March rolls around, I've had my fill of snow and cold weather!

To help ward off the winter blahs, I've been incorporating more bright and fresh ingredients into my meals, like pineapple and citrus. I posted this citrus protein bowl recently, and this week I've been eating another orange-infused meal, this time with a Moroccan twist!

The recipe for this salad was inspired by a moroccan salad with cilantro-orange dressing that I saw on Pinch of Yum recently and immediately bookmarked. I love trying new combinations of ingredients in my meals that I don't normally eat for dinner, so I was intrigued by her addition of dates and pistachios into a bulgur salad.

For my version, I used freekeh instead of bulgur - a grain that is full of fiber and protein and has a sturdy, chewy texture that holds up well in salads like this one. I also added chickpeas to bulk up the dish a bit more into a main dish salad.

In addition to the orange, spinach, dates, and pistachios, I added some currants, olives, shallot, and parsley because I thought they would pair well with the other Moroccan flavours. I also changed up the dressing a bit, using mint instead of cilantro and adding some garlic and cumin for extra seasoning.

With all of those ingredients, this dish definitely had a lot of flavour! I liked the contrast of the salty olives against the sweetness of the dates and orange, with a bit of bite from the fresh parsley too. If you're not a fan of mint, I found it to be pretty subtle once the dressing was mixed in, but feel free to use the original suggestion of cilantro instead!

Moroccan Chickpea & Freekeh Salad with Mint-Orange Dressing
Adapted from Pinch of Yum

1 (145g) package freekeh (about 3/4 cup dry)

1 3/4 cups water

Dash of salt

1/2 cup dates, chopped (measure before chopping)

2 tbsp dried currants

2-3 cups packed baby spinach leaves (chopped if leaves are large)

1 can chickpeas, rinsed and drained

1 large navel orange

1/2 cup pitted Kalamata olives

1/2 cup chopped fresh parsley

1 shallot, peeled and minced

1/4 cup unsalted pistachios

Dressing

1 navel orange

1/3 cup packed mint leaves

1 clove garlic, minced

1 tbsp olive oil

1 tbsp fresh lemon juice

1 tsp honey or agave nectar

Scant 1/2 tsp salt

1/4 tsp cumin

Ground pepper

Prepare the dressing by adding all ingredients to a blender and pureeing until smooth. Taste and adjust seasoning if desired.

Cook freekeh according to package directions (I brought the dry freekeh and water to a boil in a medium sized saucepan, then reduced the heat to low and cooked, covered, for 20-25 minutes). Remove from heat and add the chopped dates and currants to the pot. Keep covered for 5 minutes, then transfer everything to a large bowl.

Add the spinach and chickpeas to the bowl. Remove the skin of the orange using a knife and cut the orange into segments. Chop segments into smaller pieces and add to the bowl. Chop olives and add them as well, along with the parsley and shallot.

Heat a small skillet on medium heat and toast the pistachios for a few minutes, until lightly browned. Remove from heat and add to the bowl (you can skip the toasting part if you want).

Pour the dressing over everything and toss well to combine.

Makes 4 servings.

Citrus Protein Bowl

If you read a lot of food blogs, you're probably well aware of the latest trends in recipes, for example, kale chips, grains for breakfast (like quinoa or amaranth with warm fruit), the one-pot pasta idea, black bean brownies, zucchini noodles, etc. (And of course, just because an ingredient or meal idea becomes trendy, that doesn't mean it has to go out of style - I plan on eating zucchini noodles a lot more once the weather warms up again!)

One trend I've noticed lately is the "bowl" concept, which is usually a base of grains like quinoa or rice, topped with a selection of veggies, a protein like chicken, tofu, or beans, and a sauce to bring everything together.

I've been wanting to try making my own bowl for awhile, and when I saw a whole chapter of bowl recipes in Isa Chandra Moskowitz's new cookbook Isa Does It, I had to try one out!

The one that I chose to try first was her citrus tahini bowl - quinoa topped with oranges, bok choy, grilled tofu, and a citrus-soy-tahini sauce. Since the recipe seemed pretty adaptable, I changed things up a bit by using spinach instead of bok choy, baked tofu instead of grilled, and adding some edamame for extra protein and colour, and toasted almonds for a bit of a crunch.

While this wasn't the easiest or quickest recipe to make (I wouldn't recommend starting this from scratch on a weeknight after work), the extra effort was definitely worth it! Plus you can make things easier on yourself by preparing some or all of the components ahead of time and just assembling a fresh bowl for dinner on the night you want to eat it. I made this one night when I had some extra time and then just enjoyed the leftovers for the next few days!

The combination of ingredients in this bowl was just what I was going for - bright colours and flavours and a mix of textures. I loved the chewy baked tofu, which was marinated in the dressing first to soak up extra flavour, combined with the buttery edamame and the juicy oranges. My favourite part was the creamy tahini dressing with its sweet and savory notes.

I also loved how nutritious this meal was! I called this a protein bowl because it has three main sources of protein: quinoa, tofu, and edamame, so it will keep you full without feeling weighed down. Plus the spinach and oranges provide some extra vitamins, which we can all use at this time of year!

Citrus Protein Bowl

Adapted from Isa Does It

Marinade/Sauce:

1/3 cup freshly squeezed orange juice*

1 tsp orange zest

2 tbsp fresh lemon juice

1 tbsp tamari or low-sodium soy sauce

1 tbsp rice vinegar

2 tsp sesame oil

1 tsp pure maple syrup

1 tbsp minced fresh ginger

2 cloves garlic, peeled and minced

Dash of salt

1/4 tsp chili flakes

1/4 cup tahini (to be added later)

Bowl

1 12-14 oz package firm tofu

1 bunch spinach

1 cup quinoa

1 cup frozen shelled edamame

1/4 cup sliced almonds

1 large seedless orange (next time I might use two small oranges to get more orange pieces)

*I peeled one large seedless orange, blended the pieces and strained out the pulp. Zest the orange before peeling.

First, drain the tofu from the water in its packaging and slice in half. Press tofu between layers of paper towel with a heavy object on top for 15-30 minutes.

Meanwhile, prepare the marinade by whisking all ingredients except the tahini together in a bowl. Slice the pressed tofu into squares and place in a shallow dish (I used a square glass baking pan). Pour the marinade over top of the tofu and let sit for 30-60 minutes, flipping the pieces once halfway through.

Preheat oven to 400°F. When the tofu is done marinating, drain out the liquid (but keep it aside in a bowl) and transfer the tofu to an oven-proof baking dish (if it wasn’t already in one). Bake in the preheated oven for 30 minutes, flipping the pieces halfway through.

While tofu is cooking, wash spinach and remove stems. Tear or slice the larger leaves into smaller pieces. Prepare quinoa according to package directions. Once quinoa is done cooking, let it sit covered for 5 minutes, then fluff with a fork. Immediately transfer warm quinoa to a large bowl or pot and add the spinach. Toss well so that the spinach gets mixed into the quinoa, then cover with a lid and let sit for at least 5 minutes – the heat from the quinoa should help to wilt the spinach a bit.

Cook the edamame however you prefer, or according to package directions – either boiling, steaming, or microwaving. Set aside.

Heat a small skillet over medium heat. Add the almonds to the pan and toast for a few minutes, shaking the pan often, until lightly browned. Remove from pan and set aside in a small bowl.

Peel the orange (I like to use a knife to remove the skin). Slice each orange segment into two or three pieces.

Transfer the remaining marinade liquid to a blender and add the tahini. Blend until smooth, then transfer to a small bowl. (Note: feel free to add a bit more orange juice or lemon juice if you prefer a thinner sauce).

To assemble bowls, scoop your desired portion of the quinoa-spinach mixture into a bowl. Top with desired amount of each of the following: baked tofu, cooked edamame, orange pieces, and toasted almonds. Drizzle some of the sauce over top and stir to mix.

Makes 4-6 servings.

Gnocchi with Sauteed Vegetables

I'm sure a lot of you have stand-by "emergency dinners" - something you keep in your pantry that can be whipped up for an easy meal on those days when you have no plans for dinner, no time to visit the grocery store, and nothing substantial left in the fridge.

I sometimes keep a boxed soup in the pantry for such occasions, although if I have leftovers of something stored in the freezer (veggie burgers are a great option) then that's my first choice!

Recently I was at an Italian grocery store and decided to pick up a package of spinach gnocchi to have around just in case as an emergency dinner. The problem was that I didn't have any sauce around to go with it, and what good is plain gnocchi if you don't have a sauce?

So this week I sacrificed my emergency dinner gnocchi and stopped at the grocery store so that I could make a planned meal with it using fresh vegetables and herbs instead of a jarred sauce.

Rather than making an actual vegetable sauce, I took the easier route and just made a sauté out of zucchini, carrots, spinach and grape tomatoes to eat along with my gnocchi. Seasoned only with salt and pepper and topped with some fresh basil, this was a really easy meal to put together and still tasted fresh, since it was full of actual vegetables rather than a processed sauce (not that there's anything wrong with that occasionally too!).

Feel free to change up the vegetables with whatever is in season, and parmesan cheese on top would go really well here too!

Hope you all enjoy the weekend - especially Canadian readers who have a long weekend - yay!

Gnocchi with Sauteed Vegetables
Inspired by Martha Stewart and Australian Good Taste

1 (500g) package gnocchi (I used a spinach flavoured gnocchi)

2 tbsp olive oil

2 cloves garlic

1 small onion (or half a large onion), diced

2 medium zucchini, sliced into half-moons

1-2 small carrots, diced (about ½ cup)

1 pint cherry or grape tomatoes

2-3 cups packed spinach

Salt and pepper

1/3 cup sliced fresh basil

Parmesan cheese for serving (optional - I didn't use any)

Bring a large pot of water to a boil. Add the gnocchi and let cook until they float to the surface of the water, then remove with a slotted spoon and drain.

Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 30 seconds, stirring often. Add onion, zucchini, and carrot and season with a bit of salt and pepper. Cook, stirring occasionally, for about 5 minutes.

Add tomatoes and spinach and cover the pan with a lid. Cook, covered, for about 2 minutes, until the spinach is wilted. Remove lid and continue to cook for another minute or two, until the tomatoes have softened a bit. Add the drained gnocchi and toss to combine.

Season well and top with basil and parmesan (if using – I left it out). Serve warm.

Makes 3-4 servings. 

Paneer & Spinach Quesadillas with Cilantro Chutney

After making my "PLT" sandwiches, I wanted to come up with another use for the rest of my paneer cheese, and my first thought was to use it in quesadillas!

I took my inspiration for these quesadillas from one of my favourite things that I ate when I was in India - parathas.  Parathas are basically an Indian flatbread stuffed with a variety of fillings, from the classic potato (aloo) paratha to more unique combinations like cauliflower and daikon, or onion with mushrooms.

One of my favourite parathas to order used to be paneer with spinach (also known as palak-paneer paratha), cooked until the outside is golden brown and served with spicy green chutney and cool yogurt. Here's a look at my actual order from a paratha restaurant in India:

While I could have attempted to recreate this at home, I decided to try to take the filling ingredients and use them in tortillas shells instead to make these quesadillas!

And since quesadillas are so much better with toppings like salsa and sour cream, I took the typical paratha condiments, cilantro chutney and plain yogurt, and used them to top my quesadillas.

After not having much success with my last attempt to make quesadillas, I was super excited that these turned out the way I wanted! The only caveat is that the paneer doesn't melt easily, so if you want an extra gooey, cheesy filling, just stick the cooked quesadillas in a warm oven or the microwave briefly after you've cooked them. This also works well with any leftovers - I thought they were even better after being reheated!

Since the paneer is rather flavourless on its own, the spinach cooked with onion, chili and ginger helped to spice up the filling.  But what really took these quesadillas over the top taste-wise was the cilantro chutney. While I think that any storebought chutney would still taste great as a condiment here, I was so glad I took the extra effort of making my own.

The chutney was super spicy for my taste (even with only one green chili), but the heat was balanced out by the lemon juice that I added.  Swirling some creamy plain yogurt into the chutney as you spread it on your quesadillas also helped to mellow out the spicy bite!

Paneer & Spinach Quesadillas

~5 cups packed spinach leaves

1 tbsp vegetable oil

1 small yellow onion, diced

2 tsp fresh ginger, minced

1 green chili, minced

1/2 tsp cumin

Dash of salt

~2 cups (200 grams) paneer cheese, grated

6 small whole wheat tortillas
Cilantro chutney (storebought, or recipe below)
Plain yogurt

Wash the spinach and let dry in a colander, squeezing out any excess moisture with your hands.

Heat the vegetable oil in a large saucepan over medium heat. Add the onion, ginger, chili, and cumin and cook, stirring often, until the onion softens (about 4 minutes).  Add the spinach leaves and a dash of salt. Cook until the spinach leaves are wilted and most of the moisture has evaporated, about 6-8 minutes, stirring occasionally. Remove from heat and transfer mixture to a bowl.

To make quesadillas, heat a large non-stick skillet over medium heat. Lay a tortilla in the pan and sprinkle about 1/3 cup of the grated paneer over half of the tortilla.  Top with about 1/4 cup of the spinach mixture. Fold the quesadilla, bring the empty side down over the filling, and press down with a spatula. Once the bottom side is lightly browned (about 2-3 minutes), flip and cook the other side for another couple of minutes.  Remove from pan and transfer to a plate. (If you are making a larger batch, you can transfer the cooked quesadillas to a baking sheet and keep in a warm oven (200°F) while you cook the remaining quesadillas).

Repeat the process until the cheese and spinach mixture are used up – mine made enough for 6 small sized tortillas. Serve warm, with the cilantro chutney and plain yogurt.

Cilantro Chutney

Slightly adapted from Vegan Eats World

2 cups packed cilantro leaves (it’s okay to leave some thin stems in)

1/4 cup unsweetened shredded coconut

3 cloves garlic, peeled and roughly chopped

1 green chili, minced

1 ¼ tsp garam masala

1/2 tsp salt

2 tbsp fresh lemon juice

1/4 cup water (plus more if necessary)

Add all the ingredients except for the water to a food processor or blender. Blend until everything is mixed together.  Add half of the water and blend again. Continue to blend, gradually adding more water as necessary, until the mixture is as smooth as possible (I used 1/4 cup plus 1 tsp water).

Transfer to a small container and store in the fridge.

"PLT" Sandwich (Paneer Sandwich)

After our Indian Feast on New Year's Eve recently, I seem to have rediscovered my love of paneer - a soft and mild-tasting cottage cheese that is featured in many popular Indian dishes like saag paneer. If you have a well-stocked grocery store or an ethnic food shop in your local area, then you should be able to buy paneer to use in your own homemade Indian-inspired dishes, like this sandwich!

The recipe, which comes from British chef Anjum Anand, is modelled after a BLT sandwich.  Of course, it's not quite the same as a BLT as it has paneer cheese instead of bacon (hence the name PLT), but I think this vegetarian version is much tastier anyway!

The basic components are slices of paneer that have been marinated in a spiced yogurt mixture, fresh tomato, lettuce, and (vegan) mayo.  I decided to replace the lettuce with spinach, since spinach and paneer pair so well together, and I added some curry powder to the mayo spread to give it more flavour.

Even though it looks like a pretty simple sandwich, all of the spices and textures made it much more exciting than the name "PLT" implies! The paneer is broiled so that it has a chewy texture that reminded me a lot of firm tofu (actually, you could probably confuse the two if you didn't know it was paneer!).

I loved the mild Indian flavours that the paneer soaked up, and the curried mayo added a nice creamy and tangy element.

I made my sandwich with a thin sandwich bun, but you could also use toasted bread if you prefer a more traditional sandwich. The recipe makes enough for two sandwiches, but you could easily double the amount of paneer and keep it in the fridge to put together more "PLT"s throughout the week!

"PLT" (Paneer, Lettuce & Tomato) Sandwich
Adapted from Anjum's Indian Vegetarian Feast

For the paneer (makes enough for 2 sandwiches):

~150g paneer cheese, sliced into 1” thick slices (I cut two long slices, then cut each slice in half for 4 pieces)

1/3 cup plain low-fat yogurt

2 tsp fresh ginger, minced

2 cloves garlic, minced

1/2 tsp each paprika, chili powder and cumin

1/4 tsp Indian curry paste (optional for more flavour)

1 tbsp + 1 tsp fresh lemon juice

Salt to taste

For each sandwich (double amounts if you are making two sandwiches):

Sandwich bun or 2 pieces of toasted bread

2 tsp vegan mayonnaise or regular mayo

1/4 tsp curry powder

1 tsp lemon juice

Half of the cooked paneer slices

Handful of spinach leaves, stems removed

2 slices of tomato, seasoned with salt and pepper

First, make the marinade for the paneer.  In a bowl, whisk together the yogurt, ginger, garlic, spices, curry paste and lemon juice. Add a dash of salt.  Coat the paneer slices in the marinade and let sit in a ziplock bag or a shallow bowl or container for at least 30 minutes.

Preheat the oven broiler. When broiler is ready, transfer the paneer with marinade to a small baking dish and cook in the top half of the oven for 8-10 minutes. Flip paneer pieces and cook the other side for about 8 more minutes, until the edges are starting to brown. Remove from oven and let cool slightly.

To assemble sandwich, mix together the mayo, curry powder, and lemon juice until smooth. Spread mixture on the top side of your bread or bun. Lay some spinach on the bottom half, and place two pieces of paneer on top. Next, add the tomato slices and top with a bit more spinach. Close sandwich and serve immediately.

Makes enough for 2 sandwiches. 

Warm Veggie Sausage & Potato Salad

One of the standard summertime meals that my mom would often make for us at least a few times every summer was her sausage and potato salad.  I've mentioned before that I'm not a fan of gloopy potato salads that are coated in a thick mayonnaise-based dressing, and my mom's version was just the opposite - fresh and summery with green beans, diced potatoes and chopped sausages, tossed in a light mustard and vinegar dressing.

Since I became vegetarian, I've generally stayed away from "mock meat" products, including veggie dogs and veggie sausages.  Recently, however, my older sister (also a vegetarian) has been raving about the Field Roast brand of veggie sausages that come in an apple-sage flavour, so I was curious to try them out.

I can't get this particular brand anywhere locally, but on a recent trip across the border I was able to stop in at Whole Foods and spotted the sausages.  I was still a bit leery about buying them - not only were they a bit pricey, but I was also worried they would taste too much like meat and creep me out!  In the end, my sister convinced me they would be worth it, so I went ahead and got a package.

Rather than eating them on a bun, she recommended cutting the sausages up and eating them with roasted potatoes and salad.  That got me thinking back to my mom's sausage and potato salad, so I decided to make my own version!

For my potato salad, I steamed a few diced white potatoes, some green beans and mini mushrooms.  Along with the sauteed veggie sausages, I also added some diced tomatoes and fresh basil, and while everything was still warm, I tossed it in a delicious dressing made with whole grain mustard, red wine vinegar, olive oil, garlic and shallots.  Finally, I laid the salad on top of a bed of spinach that I lightly coated in the dressing.

This was definitely not a boring potato salad! I loved the combination of tender potatoes and veggies with the juicy tomatoes and crumbled sausages. The sausages had an appealing sweet-and-savory flavour and a texture that was more nutty than meaty, so I wasn't too creeped out by them!

The tangy dressing was probably my favourite part of the salad.  I'm not usually a fan of dijon mustard, but I found the sharp flavour mellowed out when combined with the other ingredients, and I loved the whole grain texture.   Even though the recipe makes a bit of extra dressing, I still ended up using the whole amount because I liked it so much, and it helps to add the spinach to the salad to soak up some of the extra dressing.

This was a great summer dish that I think would be welcome at a picnic or potluck.  I would recommend serving it warm if possible, although I never actually tried it cold, so it might be just as good that way!  It's also easily adaptable for any type of diet - you can use veggie sausages or meat sausages, although I think meat eaters would still like the Field Roast brand!

Warm Veggie Sausage & Potato Salad
Inspired by my mom's potato salad, as well as recipes found here and here

1.5 lbs white potatoes, cut into 1-inch pieces

white wine for cooking (optional)

6 oz green beans

6 oz mini bella mushrooms

1.5 cups diced tomatoes (including seeds)

2 veggie sausages (I like Field Roast smoked apple sage flavour - use 3 sausages for a heavier portion)

2 tbsp chopped fresh basil

4-5 cups spinach

Dressing

1.5 tbsp red wine vinegar

1.5 tbsp whole grain Dijon mustard

3 tbsp olive oil

1 clove garlic, peeled and minced

1 shallot, minced

Salt and pepper to taste

Bring about 1 inch of water to a boil in a large pot. Place the diced potatoes in a steamer basket, insert steamer in the pot and cover. Steam potatoes over the boiling water for 15-20 minutes, until potatoes are tender when pierced with a fork. 

Meanwhile, prepare the dressing by whisking all ingredients together in a small bowl.

When potatoes are done, remove from heat and transfer to a large bowl. Toss with a bit of the dressing.

Heat a small skillet over medium heat and spray with cooking spray.  Cook the veggie sausages according to package directions (mine took about 5 minutes, turning often, until browned on all sides). Remove from heat and cut into bite-sized pieces.

Meanwhile, add a bit more water and a splash of white wine (if desired) to the pot that was used to steam the potatoes and return to a boil.  Place the beans and mushrooms in the steamer basket and steam, covered, for 4-5 minutes. Immediately plunge the beans and mushrooms into a bowl of cold ice water to stop them from cooking further.  Drain and add to the bowl with the potatoes.

Add the tomatoes and diced sausages to the bowl. Pour most of the dressing over top, leaving a bit behind to toss with the spinach.  Toss the salad to distribute the dressing.  Stir in the chopped basil and season with additional salt and pepper to taste.

Serve as is, or to serve over top of spinach: Take however many servings you would like of chopped spinach and toss with the remaining dressing.  Divide among plates and top each serving of spinach with a generous helping of the potato salad.  Serve warm.

Makes 3-4 main servings. 

Spinach Tofu Patties

I love vegetarian burgers because they're usually packed with lots of vegetables and other yummy ingredients, and there are so many ways to enjoy them - you can put them in between a bun and dress them up with your favourite toppings, but they are often just as good or even better on their own, without the bun! 

These patties definitely fit into the latter category. They are so flavourful that I preferred to just eat them with a fork rather than hiding them in a bun underneath other toppings. 

The patties themselves are actually made with tofu, but you would probably never guess just by looking at them (and you could probably serve these to a tofu-hater without them knowing either!) They are also filled with spinach and asian flavours like sesame oil and soy sauce. I decided to add some peanut butter to mine too, to go with a sort of asian peanut sauce theme. 

Once cooked, they held their shape well (which can be a problem with other veggie burgers), but they were still soft and easily broke apart with a fork when eaten that way. 

The original recipe didn't include a sauce to go with them, but since I love my condiments, I brainstormed what type of topping I could make for them. I immediately thought of a yogurt sauce, like the tahini yogurt sauce that I made for my beet burgers. I still think that would go really well with them, but I ended up choosing a different sauce. To keep with the asian flavours, I made a peanut chutney using a recipe that I've been wanting to try for a while. It's actually meant to be a dipping sauce so it's quite thick, but it was really good!

I loved eating the patties on top of naan bread with the peanut chutney spread on top, but feel free to use another sauce or just eat these plain! 

Spinach Tofu Patties
Adapted from Joanne of Eats Well With Others, as seen on Marcus Samuelsson's Blog

1/2 lb spinach
1 scallion, minced (I left this out)
1 clove garlic, minced
175 grams tofu (about half a block)
1/4 cup panko or bread crumbs
2 tbsp sesame seeds (I used the toasted kind)
1/2 tbsp soy sauce
1 tsp sesame oil
1.5 tbsp peanut butter
salt and pepper

Bring a large pot of salted water to a boil. Add the spinach and cook for one minute. Then drain the spinach and plunge it into a bowl of ice water. Once it has cooled, drain the water and squeeze out as much additional water from the spinach as you can with your hands. Chop the drained spinach finely and place aside in a bowl.

Add the minced garlic and scallion (if using) to the spinach. Crumble half of the tofu with your hands into the bowl with the spinach mixture. Process the other half of the tofu in a food processor or blender until smooth. Add the pureed tofu to the bowl, along with the bread crumbs, sesame seeds, soy sauce, sesame oil, peanut butter, and a dash of salt and pepper.

Stir everything together until it is fully mixed. Form into 4 patties (or less if you want larger patties), flattening the top and bottom.

Heat a bit of vegetable oil in a skillet on medium heat. Add the patties to the pan and cook, undisturbed, for about 5 minutes, or until they are nicely browned. Carefully flip and cook the other side for another 3-4 minutes.

Serve warm with buns or pitas, or simply top with your favourite sauce (like the peanut chutney recipe below)

Makes 4 patties (the original recipe said it made 4, and I cut the recipe in half and still got 4).

Peanut Chutney Sauce
Recipe from Smells Like Home

2 tbsp peanut butter
2 tbsp mango chutney
1 tbsp lime juice
1 tbsp soy sauce
1 small clove garlic, minced
pinch of salt and red pepper flakes
1-2 tbsp of water to thin if necessary

Whisk all ingredients in a small bowl until smooth.

Makes enough for 4 patties.