Night in the Forest

Night in the Forest. Collage from Japanese paper, 2010.  (7"x9")

Cauliflower and Tahini Dressing

Roasted cauliflower pieces drizzled with a tahini lemon sauce make a delicious side dish or salad topping.

Serves: 2-4

Prep Time: 15 min

Cooking Time: 15-20 min

Total: 30-35 min

Ingredients

1/2 cauliflower, cut into small florets
1/4 cup tahini
1 lemon, squeezed
2 tbsp. olive oil
3-4 tbsp. water (or more)
1/2 tsp. paprika
1/2 tsp. cayenne pepper
salt and pepper

Directions

1. Preheat the oven to 350F and prepare a baking sheet lined with parchment paper.
2. In a bowl, mix cauliflower florets with 1 1/2 tablespoons of oil, and seasons with salt and pepper.  Put cauliflower on the prepared baking sheet and bake for 15-20 minutes, using a spatula to rotate once or twice.  Cook for longer if necessary.
3. In a bowl, mix tahini, lemon juice, 1 tsp. oil and spices. Add water until the desired consistency is reached and adjust flavour if necessary.
4. Drizzle tahini dressing over cauliflower and serve immediately.

Flowers and Fruit 2

Flowers and Fruit 2. Collage from Japanese paper, 2010. (7"x9")

Chocolate Torte

This rich chocolate torte is dairy and gluten-free and will impress anyone lucky enough to have a bite.

Thanks e for this recipe!

Serves: 8-16 slices

Prep Time: 15-20 min

Cooking Time: 40 min, plus 1 hour cooling time

Total: 1 hour, plus 1  1/2 hours cooling time

Ingredients

2 cups (about 450g) good quality dark chocolate (70% - 80% cacao)
3/4 cup butter or vegan margarine
1/3 cup unsweetened cocoa powder
5 large eggs
3/4 cup white sugar
2 tbsp powdered icing sugar or cocoa powder, to garnish (optional)

Directions

1. Preheat oven to 350 F. 
2. Butter the sides of a 9 inch springform pan and line the bottom with parchment paper. 
3. Break the chocolate into small chunks.
4. In a saucepan, stir chocolate and butter over low heat until smooth. Whisk in cocoa powder and let cool for 10 minutes.
5. In a large bowl beat eggs and sugar with an electric mixer set on high until thick, about 3-4 minutes. Fold in chocolate mixture. Pour batter into prepared pan.
6. Bake torte until dry and cracked on top, about 30-40 minutes.  Test with toothpick inserted into the centre of the cake.  It should come out with some moist crumbs attached.
7. Cool pan on a wire rack for 1 hour, and the centre of torte should fall.
8. Using spatula, press raised edges so top is level. With a knife, cut around the sides of the springform so that it removes easily. Place a plate on top of the torte and invert it. Remove pan bottom and peel off parchment paper from the torte.  Let cool.
9. If desired, decorate the torte with a light sprinkling of powdered icing sugar or cocoa powder.  By using a doily or strips of paper arranged on top of the tort, make fancy designs when sprinkling powdered icing sugar or cocoa powder.  Carefully remove paper to keep pattern intact.
10. Serve with vanilla ice cream or substitute, and fresh raspberries.

Adapted from foodandpaper.blogspot.com

Imagine

Imagine.  Magazine paper collage, 2010 (4"x6"). [sold]

Lentil and Barley Soup

An incredible soup spiced with cumin and tomato that is a meal in itself.

Serves:  8, freezes well

Prep Time: 15 min

Cooking Time: 45 min

Total: 60 min

Thanks e for this recipe!

Ingredients

1-2 tbsp. oil
1 large onion, chopped
3 cloves of garlic, minced
1 carrot, chopped
1 cup dried lentils, rinsed
1/2 cup pot barley, rinsed
2 stalks of celery, sliced
1/2 butternut, cut into small chunks
1 cup parsley, chopped
2 cups fresh spinach (optional)
1 tin diced tomatoes, with juice
4 cups vegetable broth
1 tbsp. brown sugar
2-3 tsp. cumin
1 tsp. cayenne pepper
salt and pepper

Directions

1. Heat oil in large pot and add onions, garlic and carrots.  Saute until onions are translucent.
2. Add the rest of the ingredients except for parsley and spinach, and stir to combine.
3. Cover and boil for 45 minutes, stirring occasionally.  If needed, add more water to soup, as legumes will soak up liquid as they cook.
4. When barley and lentils are soft, add parsley and spinach and mix. Cook for 3 more minutes. Taste and adjust if necessary.
5. Serve immediately with a side of warm bread or pita.

Adapted from sunshinerecipes.com

Flowers and Fruit

Flowers and Fruit.  Japanese paper collage, 2010 (7"x9")

Three Bean Salad

An easy make-ahead bean salad that is colourful, packed with protein and very filling.

Serves:  4-6

Prep Time: 8-10 min, plus 3-6 hours

Cooking Time: 0 minutes

Total: 3-6 hours, 10 min

Ingredients

1 tin chickpeas, drained and rinsed

1 tin red kidney beans, drained and rinsed

1 tin black eyed peas or navy beans, drained and rinsed

2 stalks of green onion, sliced

1 red pepper, sliced (optional)

Dressing

1/4 cup olive oil
1/3 cup white wine vinegar
1-2 tbsp mayonnaise
3 tbsp. regular or white balsamic vinegar (or more)
1 tsp honey
salt and pepper
oregano or basil

Directions

1. In a jar, add dressing ingredients and shake to mix.  Taste and adjust if necessary.
2. Mix beans with green onion and dressing. Cover and refrigerate for a couple of hours, up to 1 day, to allow dressing soak in.
3. Before serving add red pepper and mix well.

Baked Custard Apples

Creamy custard, cinnamon and sugar make these baked apples a perfect dessert for a cold evening.

Serves:  4

Prep Time: 5 min

Cooking Time: 50 min

Total: 55-60 min

Ingredients

4 granny smith apples
1 tsp. cinnamon
1 tbsp. white sugar
1 cup prepared custard, homemade, bought or powdered (prepared with milk and sugar)

Directions

1. Wash and core apples, slicing off the top a bottom part of the apple.  Mix together cinnamon and sugar in a little bowl.
2. Place apples in a deep baking dish.  Sprinkle with cinnamon sugar, putting some inside the apple.
3. Bake in preheated oven at 400 F for 35-45 min, or until apples are soft. 
4. Remove from oven and pour custard over apples, filling each of the holes. Bake for another 5 min.
5. Sprinkle with cinnamon and serve immediately.

Balsamic Cherry Tomatoes

These tomatoes become lightly caramelized when baked, and make a great addition to a sandwich or salad.

Prep Time: 5 min 

Cooking Time: 10-15 min 

Total: 15-20 min 

Ingredients

15 cherry or grape tomatoes
1 1/2 tbsp. olive oil
2 tbsp. balsamic vinegar
1/2 tsp. honey or agave
1 tsp. basil or oregano
salt and pepper

Directions

1. In a small baking dish, mix tomatoes with oil, balsamic, honey and herbs.
2. Bake in preheated oven at 350 F for 10-15 min, or until tomatoes are cooked.
3. Serve in sandwiches or on salads.

Apple, Banana, Oatmeal Muffins

Apple, banana and oats topped with cinnamon sugar make these moist muffins irresistible.

Serves:  12 muffins

Prep Time: 10 min

Cooking Time: 20-30 min

Total: 30-40 min

Ingredients

1 cup flour

1 cup oats

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1/2 cup brown sugar

1/4 cup oil

2 ripe bananas, mashed

2 eggs

1/3 cup sour cream

1/2 lemon, juiced

1 tsp vanilla extract

1 1/2 tsp. cinnamon

1 granny smith apple, cut in small pieces

1 tbsp. white sugar mixed with cinnamon (optional)

Directions

1. Combine all ingredients in a large bowl.  Mix well.
2. Drop spoonfuls of mixture into paper lined muffin cups and sprinkle with cinnamon sugar.
3. Bake in a preheated oven at 350 F for 20-25 min. Test with toothpick.
4. Allow to cool before serving.

Adapted from allrecipes.com

Tuna Salad

Tuna salad like you've never had before, with lime, chives and mayonnaise bringing out the best flavours.

Serves:  2

Prep Time:  5 min

Cooking Time: 0 min

Total: 5 min

Ingredients

1 tin flake or chunk tuna, drained
1 lime, juiced
1 tbsp. mayonnaise
1 bunch chives or 1 green onion, chopped
fresh rosemary, finely chopped (optional)
fresh ground pepper

Directions

1. Empty tuna in a bowl and flake with a fork.
2. Add the rest of the ingredients and mix well.
3. Serve in a sandwich, pita or wrap, with crackers, or on a salad.

Vegetable Curry

Spiced and colourful, this vegetable curry is easy to make and full of flavour. Serve with rice or naan, and a side of chutney and raita.

Serves:  4-6, freezes well

Prep Time: 10 min

Cooking Time: 35 min

Total: 45 min

Ingredients
1 tbsp. oil
1 large onion, chopped

3 cloves of garlic, finely diced

1 medium cauliflower, cut into florets

2 medium white potatoes or 1 sweet potato, peeled and cubed

2 medium carrots, peeled and sliced

1 1/2 cup diced canned tomatoes
1-2 cups water, as needed

1 1/2 cups frozen peas

Spice Mix
1 tbsp. curry powder
1 tbsp. ground cumin
1 tsp. cayenne pepper
1 tsp. paprika
1/2 tbsp. whole mustard seeds (yellow or black)
1 tsp. garam masala
1 tsp. chili flakes
salt and pepper


Directions

1. In a large pot, heat oil and saute onion, garlic and carrots for 3-5 minutes.
2. Add spice mix and cook for 1 minute, until the spices become fragrant.
3. Add diced tomatoes, one cup of water and potatoes. Stir and cook covered on medium heat for 10 minutes.
4. When potato cubes are almost done, add cauliflower pieces, and allow to cook for another 10 minutes, or until potatoes and cauliflower florets are tender. Add more water if needed.
5. Add peas, mixing well and let cook for 2 minutes until warmed. Taste and adjust seasoning if necessary.
6. Serve immediately on a bed of Basmati or Jasmine rice, with a side of mango chutney and raita.

Eggplant Ricotta Bake

This dish combines the flavours of eggplant, spinach and tomato with the creaminess of herbed ricotta cheese. Serve with rice or other cooked grains for a delicious vegetarian meal.

Serves:  6

Prep Time: 35-45 min

Cooking Time: 30 min

Total: 65-75 min

Ingredients

2 eggplants, sliced
3 tomatoes, sliced
1 bag of spinach, chopped
1 tub ricotta cheese
1 onion, finely sliced
2 cloves of garlic, pressed
1 tsp. basil
1-2 tsp. oregano
1 tbsp. olive oil
salt and pepper

Directions

1. Prepare eggplants by following the Grilled Eggplant Slices recipe.
2. While eggplants are grilling, heat oil in a large pot. Cook onions and garlic until translucent. Divide half of the onions and set aside.
3. Add spinach to the pot and cook covered for 5 minutes.
4. In the bowl with onions, add ricotta cheese, basil, oregano, salt and pepper.  Mix well.
5. In a large casserole dish, make a layer of eggplants, then spinach, then ricotta and finally tomatoes.
6. Cover with foil and bake at 350 F for 30 minutes.
7. Serve with rice or quinoa.

Adapted from Mollie Katzen's Moosewood Cookbook.