Artichoke Heart and Sun-Dried Tomato Spread

Heading out on one last picnic before the weather turns cold? Or maybe you need something to munch on at work or school? Wherever you enjoy it, this easy spread makes a nice, healthy treat that works equally well as a sandwich spread or a dip.

The texture of the spread is similar to hummus, thanks to the white beans that provide its base, but the flavour is something else. The artichokes lend a creaminess that balance the rich flavour of the sundried tomatoes, while the garlic steps in with its own unique kick.

I especially liked this as a dip for veggies and pitas, and in veggie sandwiches (with cucumber, tomato, and spinach). I hope that you will enjoy it, too!

Artichoke Heart and Sun-Dried Tomato Spread
Makes 1½ cups

1 cup white beans (such as cannellini beans or navy beans)
1 Tablespoon lemon juice
6 cloves garlic, minced
3 Tablespoons olive oil
½ cup artichoke hearts
¼ cup sun-dried tomatoes, chopped
salt and freshly ground pepper, to taste

1. Combine all ingredients in a blender or food processor, and blend until creamy. (I like my Cuisinart immersion blender for things like this. It is a bit of an investment, but I got it as a gift a few years ago and I use it almost every day for blending dips, spreads, smoothies, and soups).
2. Serve with veggies or crackers, or as a spread in sandwiches.

Adapted from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero

Garlic Grape Gazpacho

I didn’t mean for this to be a blog recipe; I really didn’t. I had every intention to just follow the recipe in my new issue of Vegetarian Times for a quick, easy (and oven-less!) dinner. Despite my intentions, though, I revised the recipe pretty heavily as I went along – substituting more grapes when my cucumber proved too small, and adding blended arugula to the soup itself. I also amped up the garlic, switched out the almond milk for coconut milk, and well… generally created a new recipe in the process.

I’m sure that the original recipe was excellent, too, but since we enjoyed this revision so much, I thought I ought to share it with you. It was super-simple to whip up and it made a perfect, refreshing (but filling) summer meal. And did I mention that I didn’t have to turn on the oven, or even a burner?

Garlic Grape Gazpacho
Serves 4 – 6

2 cups sliced almonds, divided
1 large cucumber, sliced (about 2 cups)
2 cups green seedless grapes (plus ½ cup for garnish)
½ cup onion, chopped
1 cup baby arugula (plus 2 cups for garnish)
2 – 3 cloves garlic, chopped
¼ cup coconut milk
1 Tablespoon sherry
1 Tablespoon red wine vinegar
1 Tablespoon olive oil (plus 1 Tablespoon for garnish)

1. Place almonds in toaster oven and toast 10 minutes at 350F, or until lightly browned. Don’t let them get too dark, because they will continue to cook  a bit, even after you take them off the heat. Set aside to cool. If you don’t have a toaster oven, you can toast nuts in a dry frying pan over medium-low heat until lightly browned.
2. In a blender or food processor (or using a hand blender), combine 1 cup of almonds, with the cucumber, grapes, onion, garlic, arugula, coconut milk, sherry, vinegar, and oil. Blend until smooth.
3. Serve immediately, or chill 2-3 hours to let the soup get cold.
4. Garnish each bowl with a small handful of arugula, 4 halved grapes, 2 Tablespoons of toasted almonds, ½ teaspoon of olive oil, and salt and pepper to taste.
5. Serve with thick slices of crusty bread, if desired.

Basil-Balsamic Baba Ganoush

I brought home a bag of baby eggplants the other day to make the eggplant and goat cheese pizza that I posted last week, but it soon became clear that I had too many eggplants for just one culinary project. Falling back on an old standby, I decided to whip up a batch of baba ganoush, a Mediterranean dip similar to hummus that I like to use as a dip for veggies and crackers. It also makes a great addition to sandwiches and wraps.

I roasted my eggplants and then opened my cupboards, and found that I was missing two out of the five ingredients for this extremely simple recipe. Time to improvise! I substituted balsamic vinegar for lemon juice, basil for parsley, and pine nuts… well, those I just threw in for fun. In the end, I had a dip very much like baba ganoush but different enough from the original recipe that I thought I should share it with you. I hope you enjoy it!

Basil-Balsamic Baba Ganoush
Makes about 2 cups

1 lb. eggplant (about 1 medium eggplant or 3 baby eggplants)
3 tablespoons tahini
3 tablespoons balsamic vinegar
1 teaspoon olive oil
¼ cup fresh basil, roughly chopped
1 tablespoon pine nuts (optional)

1. Preheat the oven to 450F. Cut the eggplant in half lengthwise and place face down on a cookie sheet. Roast for 20 – 30 minutes, or until the skin is blistered and the flesh is soft and browned. Let cool.
2. When the eggplant is cool, scoop the flesh out of the skin and into a blender or food processor.
3. Add other ingredients to blender (or food processor) and pulse until smooth.

Adapted from 1000 Vegetarian Recipes by Carol Gelles

Eggplant Pesto Pizza

It may surprise some of you to learn that I had never heard of eggplant as a pizza topping until a few years ago, when Sean and I visited Rome. It was there that I first experienced what the smoky flavour of a thinly sliced, roasted eggplant can do for a pizza – and I was impressed.

It wasn’t until we moved to New Haven, though, that I really fell in love with eggplant on pizza. Here, the eggplant is breaded and fried and often (at least in our circles) combined with the piquant bite of pickled cherry peppers.

For this recipe, I combined the flavours that we remember from Rome with the combinations that we’ve come to know in New Haven. I roasted the eggplant, both for health’s sake and because this method really allows the smoky flavour of the eggplant to shine through. That flavour is complimented here by the piquant peppers and the creamy goat cheese, while the mellow, melty mozza ties the whole thing together.

Eggplant Pesto Pizza

1 cup packed fresh basil leaves
2 cloves garlic, chopped
1 Tablespoon water
1 teaspoon olive oil
1 prepared whole-wheat pizza crust
1 small eggplant (about 10 ounces)
olive oil cooking spray or a spray bottle of olive oil
½ cup pepperoncini, cherry peppers, or other pickled peppers, sliced
½ cup soft goat cheese, crumbled
½ teaspoon freshly grated black pepper
1 cup mozzarella cheese, grated

1. Place all basil, oil, and water in a blender and blend until smooth. Set aside.
2. Using a sharp knife or a mandoline, slice the eggplant as thinly as possible, leaving the skin on. Place on a lightly oiled cookie sheet and spray lightly with oil. (Putting oil in any clean run-of-the-mill spray bottle works well and it’s cheaper than cooking spray).
3. Preheat oven to 350F. Place eggplant in oven while it’s preheating.
4. Meanwhile, slice the peppers, shred the mozzarella, and crumble the goat cheese. Roll out the pizza dough on a floured surface.
5. When the oven has preheated, remove the eggplant. Place the pizza dough on the cookie sheet. Spread with pesto, and layer eggplant on top, grating pepper over the eggplant. Sprinkle with goat cheese, peppers, and mozzarella.
6. Bake for 10 – 15 minutes or until mozzarella has melted and crust is browned.

Peach Smoothie

As has probably become apparent by now, smoothies are my favourite way to start the day. They’re delicious and easy to make, they’re full of fibre and nutrients, and they provide a great way to pack the reccomended servings of fruits and vegetables into your day. This particular smoothie is a great way to use up peaches that have gone a bit soft, but you can also use frozen peaches to enjoy this recipe year round. In fact, keeping a bag of frozen fruit around can make it even easier to whip up a morning smoothie, even on busy days.

Peach Smoothies
Makes 1 large or 2 small servings

1 banana (about 1 cup)
2 small peaches (about 1½ cups)
¾ cup orange juice
½ cup soymilk
pinch of cinnamon (optional)

1. Peel and chop the banana into a few large chunks. Remove the peach pits (you can leave the skin on), and chop the peaches into large chunks.
2. Combine the fruit, juice, soymilk and cinnamon (if using) in a blender, and blend until smooth. Enjoy!

Banana Orange Smoothie

You may think I’m on a bit of a smoothie kick lately, but the truth is that we’ve been having smoothies almost every morning for years. It only just occurred to me to start posting about them. With their combination of whole fruits and protein, smoothies provide vitamins, fibre, and energy to last until lunchtime. They are also delicious.

This morning’s version is pretty simple – bananas, orange juice, soymilk. The maple syrup and cardamom lend nice sweet and spicy flavors, but can be omitted if you don’t have them around. The race cars? They are a metaphor for how you will feel after drinking up – small, plastic and from a Kinder Surprise egg? Full of energy and ready to go? You decide.

Banana Orange Smoothie
1 large or 2 small servings

2 bananas, torn into large chunks
1 cup orange juice
½ cup soymilk
1 tsp. maple syrup (optional)
⅛ tsp. ground cardamom (optional)

1. Combine ingredients in a blender (I prefer a hand blender like this one for quicker, quieter, more complete blending and easier clean-up – and no, I haven’t been paid to say that). Blend until smooth.
2. Serve with race cars.

Chase-Away-Those-Winter-Blues Smoothie

Winter is coming to an end and I’m really craving the fresh fruits and vegetables that spring promises to bring. Luckily, I have a big bag of frozen blueberries and a yummy smoothie recipe to tide me over in the meantime.

Chase-Away-Those-Winter-Blues Smoothie
Makes 1 large or 2 small servings

¾ cup frozen blueberries
1 banana, chopped into big chunks
1 cup pineapple juice
1½ Tbsp. coconut milk

1. Combine ingredients in a blender and blend until smooth.

(Note: wild blueberries are smaller than their cultivated counterparts and may blend more smoothly without being thawed).

Curry Tofu Sandwiches with Cilantro Bean Spread

A friend emailed me awhile ago asking for recipes that she could take to work. I’ve been on the lookout for such recipes myself and the result has generally been hearty salads (like this or this or this) and sandwiches. To make your searching easier, I’ve added “Lunchbox” as a tag on this site. This category includes hearty, one-dish meals that are easily transportable, (usually) don’t need to be reheated, and make enough to last at least most of the week.

For me, the perfect sandwich is one that tastes great, won’t get soggy, and packs a lot of make ahead ingredients that I can slap together in a hurry before heading out the door. This sandwich meets all criteria. Placing the tomatoes between the tofu and cheese will prevent them from making your bread soggy (and thickly spread beans and chutney help, too, even if you omit the cheese). Plus, the bean spread and tofu can be made ahead of time so that you have quick lunches all week.

This recipe pulls together a few recipes from elsewhere, including a bean spread modified from an old edition of Vegetarian Times. I also used the Curried Tofu recipe from Veganomicon but you can use any premade baked tofu if you prefer (Pete’s “Thai Tango” would be especially good), or just chase 16 slices of extra firm tofu around a pan with a tablespoon of olive oil, a couple cloves of garlic and a few tablespoons of curry powder. I’d love to hear about your variations.

Curry Tofu Sandwiches with Cilantro Bean Spread
Makes 8 Sandwiches

1 recipe cilantro bean spread, below (3 Tbsp. per sandwich)
2 – 8oz. packages baked tofu, cut into 16 slices (2 slices per sandwich)
4 Roma tomatoes, sliced (½ tomato per sandwich)
1 cup mango chutney (2 Tbsp. per sandwich)
8 slices sharp cheddar cheese, optional
16 slices good quality, whole grain bread

1. Spread one slice of bread with bean spread and one slice with chutney.
2. Layer cheese (if using), tomatoes, and tofu on the beany side and then close the bread with the chutney side. (The bean spread offers the best sogginess protection if you are omitting the cheese).
3. Enjoy!

Cilantro Bean Dip
Makes 1¾ cups

1 Tbsp. + 1 tsp. olive oil, divided
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
2 scallions (green onions), white, light green and dark green parts, chopped (about ½ cup)
½ cup cilantro, chopped
1 cup white cannellini beans or other white beans
1½ Tbsp. lime juice
½ tsp. cumin

1. In a small pan, heat 1 tsp. of olive oil and saute garlic and jalapeno until garlic is translucent. Add scallions and saute until bright green and browning on the edges, being careful not to burn them.
2. Combine all ingredients in a blender or food processor and blend until smooth.

P.S. This recipe produces a thick consistency best suited to a spread. If you want a dip instead, add 1 cup of plain yogurt (soy if you prefer) and eat it with crackers, chips and/or veggies.

Roasted Red Pepper Hummus

I know that every practically every vegetarian already has their own hummus recipe, and that some people are even tired of hummus (gasp!), but if you don’t fall into one of those two categories, be sure to try this recipe which (in my humble opinion) is bursting with flavour from the red pepper and a few extra spices while still tasting like hummus – good old vegetarian comfort food.

Roasted Red Pepper Hummus
Makes About 2½ cups

2 cups chickpeas (or one 15oz. can, drained)
1 roasted red pepper (about ⅓ of a typical jar, or roast one yourself)
2 large cloves garlic, minced
½ cup tahini
¼ cup lemon juice
2 Tbsp. olive oil
½ tsp. ground coriander
½ tsp. cumin
salt and pepper, to taste
2 Tbsp. chopped fresh parsley (optional)
¼ tsp. paprika (optional)

1. In a blender or food processor, combine all ingredients.
2. Process until smooth, adding more olive oil if necessary and adjust seasonings to taste.
3. Garnish with parsley and paprika, if desired.

Asparagus, Sundried Tomato and Chickpea Soup

This is the last of the asparagus recipes for the year. It’s a hearty asparagus soup that’s almost a stew, especially if you eat it the next day.

While I was cooking this, I couldn’t help singing the song “Meeskite” from the musical Cabaret; a song about two ugly people who produce a beautiful child together. (Mieskeyt is the Yiddish word for “ugliness”). This soup is a bit of a “Meeskite” but it is delicious, so garnish it with something that hides it a bit and enjoy!

Asparagus, Sundried Tomato and Chickpea Soup
Makes 4 – 6 Servings

3 cups vegetable broth
1 lb. asparagus, chopped
1½ cups potato, finely chopped (about one large potato)
¼ cup oil-packed sundried tomatoes
2 cloves garlic, minced
2 cups chickpeas
¼ tsp. pepper
salt to taste

1. In a large pot, bring the vegetable broth to a boil.
2. Add the asparagus, potatoes, garlic and sundried tomatoes. Cook until the asparagus and potatoes are tender. (Make sure you chop the potato into very small pieces, so that it will cook through before the asparagus is overcooked).
3. Add the salt, pepper and chickpeas.
4. Using a blender, food processor or hand blender, blend about ½ of the soup. Return the blended soup to the pot (if you took it out) and heat through. Enjoy!