I don't like mushrooms. Yep, I'm one of those weird people. You see, I don't like the texture of mushrooms. If they are sliced and diced and cooked (very cooked), then I am ok. I can have a Cream of Mushroom soup with no problems, I can have a clear mushroom soup. I can even have them in a sauce, as long as they are finely diced, but whole? Nope, I just don't like them at all. So, when I saw this recipe, where mushrooms are finely processed into an almost paste, I thought that it's something I'd like and I wasn't mistaken. Although my boyfriend (who adores mushrooms in any form) said that the pie turned out to be very "mushroom-ey", I didn't taste them at all, so that's a big plus for me. I was a little worried about the dough, but it tasted wonderful. So perfect, in fact, that I think I'll be using it in the future. It's going to go really well with traditional apple pie in the fall.

recipe adapted from Ricardo magazine volume 3 number 1

Filling

• White mushrooms - 1 lb (454 g)
• Chicpeas, rinsed and drained - 1 can (540 ml/19 oz)
• Onions, chopped - 2
• Garlic, chopped - 4 cloves
• Olive oil - 45 ml (3 tbsp)
• Vegetable stock - 50 ml (1/4cup)
• Dijon mustard - 60 ml (4 tbsp)
• Nutmeg - 1 ml (1/4 tsp)
• Salt, pepper

Pastry

• Unbleached all purpose flour -500ml (2 cups)
• Salt -2.5 ml (1/2 tsp)
• Water - 60 ml (1/4cup)
• Maple Syrup - 15 ml (1tbsp)
• Canola oil - 125 ml (1/2 cup)
• Oil for brushing

- In a food processor, finely chop the mushrooms. Transfer to a bowl and set aside.
- Coarsely chop the chickpeas in the food processor. Set aside.
- In a saucepan over medium heat, soften the onions, and garlic in oil.
- Add the mushrooms and saute for about 5 minutes.
- Season with salt and pepper.
- Add the vegetable stock, mustard and spices.
- Simmer until the stock has evaporated.
- Add the chickpeas and mix well.
- Adjust the seasoning. Set aside.

- With the rack in the bottom position, preheat the oven to 180C (350F)

- In a large bowl, combine the flour and salt. Set aside.
- In a measuring cup, combine the water and honey.
- Add the oil.
- Pour over the dry ingredients and stir with a fork until flour is just moistened.
- Shape the dough into 2 discs about 2.5 cm thick.
- Roll out each disk between 2 sheets of parchment paper.
- Line the 23 cm (9 inch) pie plate with one pastry round.

- Spread the filling evenly in the pie shell.
- Cut a few slits in the second round, then cover the filling.
- Seal ightly by crimping the edges of the pastry using a fork or your fingers. brush with oil.
- Bake for about 55 minutes.

Comments

- I served it with Spicy Apple Jelly (store bought), the combination of sweet, salty and spicy worked really well with this tourtiere.

If it Bubbles and it Squeaks, then what is it? I think this is they funniest name I've ever heard. Bubble and Squeak. Who came up with it? A quick search online revealed that the name might have been created to refer to the sounds that are made when this dish is cooked. I don't know... I've been waiting for my cakes to squeak or at least to bubble, but they didn't. Despite the fact that the cakes produced no sound, they turned out amazingly tasty. I'd go as far as say that currently this simple little dish is in the top five of my favourite foods.

recipe adapted from VeganYumYum

makes about 10 cakes

• Potatoes, peeled and cut into medium chunks - 1 kg
• Sunflower oil - 3 tablespoons
• Brussels sprouts - 500 g
• Cilantro, finely chopped - 3 tablespoons
• Chives, finely chopped - 1 tablespoon
• Flour for coating
• Oil for frying
• Slat and pepper

- Boil the potatoes.
- While the potatoes are boiling, prepare the brussels sprouts. Chop the ends of the sprouts and remove the outside leaves.
- When it's 5 minutes left until the potatoes are cooked, add the burssels sprouts to the pot.
- After 4 minutes, remove the sprouts and set aside.
- Drain the potatoes and return them to the pot. Let them dry for a couple of minutes on a very low heat.
- Shred the sprouts.
- Mash the potatoes together with sunflower oil, salt and pepper.
- Add the brussels sprouts, cilantro and chives to the potatoes and mix well.
- Check for the seasoning.
- Form the cakes, dip them into the flour to coat them very lightly. Shake the excess of the flour.
- Fry them in a lightly oiled pan for 3-4 minutes on each side or until the side is nicely caramelized and the cakes are heated through.

 Comments

- Extremely easy and extremely tasty recipe.
- It can be varied in many ways by adding dill, parsley, other herbs and different kinds of cooked cabbage.
- I served it with a simple sauce, which worked really well with the cakes. Mix ketchup, horseradish and lemon juice.

So, being vegan is not a reason to forgo desserts. These little "truffle" gems are healthy, nutritious and extremely tasty. And although they are not real truffles, they look and taste just like them. The recipe is very easy and versatile, you can change the fruit, you can add some liqueur, you can dip them in chocolate, or roll them in cookies and/or nuts. You don't even have to make this into truffles; the original recipe was for "brownies". I highly recommend to try this dessert even if you are not vegan, because it's amazing!

recipe adapted from 28 cooks

for 20 "truffles"

• Pitted prunes - 1/2 cup
• Pitted dates - 1/2 cup
• Pecans - 1 cup
• Cocoa powder - 1/2 cup (plus more for rolling)
• maple syrup - 3 tablespoons

- Process all ingredients in a food processor until everything is finely chopped and resembles a dense paste.
- You might need to do it in batches if the mixture is very dense and your processor struggles with it.
- Using a small ice cream scoop, scoop some of the paste, roll into a ball and roll in cocoa powder.
- Enjoy!!

I am continuing with my vegan experiment. It's interesting how I used to just not even take a second look at vegan recipes before. If a vegetable dish didn't include some cheese, I wouldn't even notice it. I am very glad that I decided to be a vegan for a few weeks, I found so many wonderful dishes that will be part of my regular repertoire from now on.

This is my first attempt at risotto and it's not even a real risotto. Hmm... if risotto is made from barley, wouldn't it be called barlotto? (I know, I know, the real name for "barlotto" is actually orzotto) Anyway, it's a tasty and healthy dish with brilliant colour that will lift your mood.

recipe adapted from Food and Drink magazine (winter 2009)

• Pot barley or pearl barley - 1 cup
• Vegetable stock - 3 cups
• Water - 1 cup
• Olive oil - 1 tablespoon
• Onion, chopped - 1
• Garlic, minced - 2 cloves
• Salt, pepper - 1/4 teaspoon each
• Dry white wine - 1/2 cup
• Beets, peeled and diced - 2 cups (about 1 large or 2 medium)
• Lemon juice - 2 tablespoons
• Cilantro, finely chopped - 2 tablespoons

- Rinse barley in a sieve under running water, stirring to make sure it is well rinsed, until water runs clear. Drain well and set aside.
- Heat stock and 1 cup of water in a saucepan or in microwave until steaming. Cover and keep hot.
- Heat olive oil in a large suacepan over medium heat.
- Add onion and saute for about 3 minutes or until starting to soften.
- Add garlic and 1/4 teaspoon each salt and pepper and saute for 2 minutes.
- Add barley and stir to coat well.
- Deglaze the pan with wine and cook, stirring, until liquid is almost evaporated.
- Stir in 2 cups of the stock mixture and the beets. Cover, reduce heat to medium-low and boil gently, stirring occasionally, for 25 minutes or until beets are almost tender. Add a little more of the stock if necessary to keep mixture moist.
- Uncover and simmer for about 20 minutes, stirring often and adding stock, a ladleful at a time as the previous addition is absorbed, or until barley is tender with a slight bite and beets are tender. You may need to add a little more hot water if the mixture gets too thick before the barley is tender.
- Stir in the lemon juice and cilantro.
- Season to taste with salt and pepper.

Comments

- Original version called for goats cheese sprinkled on top of cooked risotto. Since I tried to make it a vegan version, I sprinkled some chopped pecans on top. Their sweetness and earthiness matched the "risotto" pretty well.

So, here's the thing. I love food! Different food! Bad-for-you food. I love cheese, any cheese, be it creamcheese, hard cheese, soft cheese, goats cheese, blue cheese. I love bacon, and pancetta, and prosciutto, and ham, salami, roastbeef, hot dogs, sausages. And I love cream, and butter, and milk. All these fatty foods are my love. And meat - mmm... thick and juicy steak, gamey quails, flaky salmon. And eggs, ah, eggs! Fried, boiled, in omelettes, in fritattas. Ah, all this food, how much I love it!!!

And with all my love for this food I decided to experiment with... veganism... Yes! So, here's the first recipe from my "vegan series".

recipe from carina-forum

Brussels sprouts - 500 g Olive oil - 3 tablespoons Garlic, sliced - 4 big cloves Dried chilli flakes - 1/4 teaspoon Salt - 1/2 teaspoon Freshly squeezed lemon juice

This dish seems complicated and difficult to prepare, but it's not. It's actually quite easy once you have all of the ingredients ready. It's creamy, hearty and comforting. It's one of the first recipes that I've ever tried and I keep going back to it time and time again.

recipe adapted from Fast Family Meals

for 4 portions

Beef strips - 500 g Plain flour - 2 tablespoons Butter - 25 g Olive oil - 1 tablespoon Onion, sliced - 1 large Garlic, crushed - 3 cloves Mushrooms sliced - 150 g Stock (beef or any other) - 3/4 cup Tomato paste - 1 tablespoon Sour cream - 1 cup (or more) Parsley, finely chopped - 2 tablespoons Salt, pepper

- Place he beef strips and flour in a plastic bag and toss to coat, shaking off any excess.
- Heat half the butter and half the oil in a large frying pan and cook the onion and garlic for 2 minutes or until golden.
- Add the mushrooms and cook for another 3 minutes, then remove from the pan.
- Heat the remaining butter and oil in the same frying plan, add the beef strips in batches and cook over medium-high heat for 3-4 minutes, or until browned.
- Return the onion mixture to the pan with any juices.
- Stir in the stock and tomato paste, bring to the boil, then reduce the heat and simmer for 2-3 minutes.
- Add the sour cream and half the chopped parsley.
- Season to taste with salt and pepper.
- Mix together well then serve with egg noodles or mashed potatoes.
- Garnish with remaining parsley.

If you are bored with plain old cucumber and you have about 30 extra minutes, then why not elevate a plain vegetable to the new heights? It's a perfect refreshing accompaniment to a hearty dish.

recipe adapted from carina-forum

• English cucumber - 1
• Fresh chilli or jalapeno or dried red pepper flakes - 1/2 pepper or 1 teaspoon
• Maple syrup - 2 teaspoons
• Vinegar - 2 tablespoons
• Salt - 1/2 teaspoon
• Dill, finely chopped - 1 tablespoon (I used parsley this time)

- Peel the cucumber and slice it into thin rounds.
- Put the cucumbers into a shallow dish, add salt, pepper and herbs. Mix.
- In a separate bowl mix vinegar and maple syrup together.
- Pour the vinegar mixture onto the cucumbers and mix really well.
- Put the cucumbers into the fridge for 20-30 minutes. Mix occasionally.

This is a really good recipe for a flavourful glaze that works perfectly on this flaky fish and would be great with glass noodles, vegetable stir-fry, tofu and even chicken. It's easy to make with the ingredients that are most likey in your pantry anyway.

recipe adapted from The Complete Light Kitchen by Rose Reisman

for 4 portions

• Hoisin sauce - 1/4 cup
• Soy sauce - 2 teaspoons
• Sesame oil - 2 teaspoon
• Garlic, minced - 1 teaspoon
• Maple Syrup - 1 teaspoon
• Ginger, grated - 1 1/2 teaspoons
• Salmon filets - 4
• Sesame seeds

- Preheat oven to 425F (220C)
- Mix the hoisin sauce, soy sauce, sesame oil, garlic, maple syrup and ginger together.
- Put the salmon filets onto a baking sheet lined with oiled parchment paper.
- Brush the fish with half the hoisin glaze.
- Sprinkle with sesame seeds.
- Bake for 10 minutes or until the fish is cooked to your liking.
- Serve with the rest of the sauce.

Perfect vegetable side for meat, fish or chicken. Minimum ingredients, minimum time, maximum flavour - Roasted Cherry Tomatoes.

recipe adapted from Barefoot Contessa Parties

• Cherry tomatoes
• Olive oil
• Salt (good salt, not regular table salt)
• Freshly ground black pepper
• Basil (not used in the picture)

- In a bowl mix the tomatoes, oil, salt and pepper.
- Pour the tomatoes into a roasting pan.
- Roast them at 400F (200C) oven for 15-20 minutes until they are soft and almost bursting.
- Sprinkle with basil before serving.

I don't know if you noticed from my previous posts, but I love sausages (and hot dogs). I think it's the ease and convenience of having a perfectly spiced meat that comes in a shaped package. No need to season, no need to cut/ground/shape/roll etc. So when I stumbled upon this recipe I knew that I just have to make it especially because I had all of the ingredients already at home.

recipe adapted from MarthaStewart.com

• Flour - 1 1/2 cups
• Yellow cornmeal - 2/3 cups
• Baking powder - 2 teaspoons
• Sugar - 2 teaspoons
• Salt - 3/4 teaspoon
• Pepper - 1/2 teaspoon
• Mustard powder - 1 teaspoon
• Your favourite spices
• Milk - 2/3 cups (+ more if the batter is too thick)
• Eggs, lightly whisked - 2
• Oil - 2 teaspoons
• Hot dogs or cooked sausages - 6

- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt, pepper, mustard powder and your favourite spices.
- Make a well in center; add milk, eggs, and oil. Mix just until combined. You might need to add more milk if the batter is too stiff.
- Insert an ice-pop stick into one end of each hot dog, leaving a 1 1/2-inch handle.
- Using handle, rotate each hot dog over bowl as you spoon batter to coat evenly.
- Place on sheet; bake until golden for 25 minutes.
- Serve with ketchup, mustard, and Speedy "Baked" Beans (recipe follows).

Speedy "Baked" Beans