Wednesday, 30 October 2013

stir fried broccoli and baby bok choy


1 cup broccoli florets
1 bunch baby bok choy
1 T toasted sesame oil
1 small shallot (optional)
2 garlic cloves
sea salt and fresh pepper (to taste)
1 t sesame seeds (optional)

In a frying pan or cast iron skillet with a lid, heat up sesame oil on a very low heat ( I did it on heat 2 on my stove).  Wash and chop broccoli and add it to the pan.  Peel and thinly slice shallot (if using), add it to the pan. Simmer a couple of minutes, removing the lid to stir.

Smash and chop garlic, add to the pan.  Cook another minute or so, stirring regularly.

Wash bok choy, chop stems and add them to the pan, saving the leaves.  Simmer another minute or so, then add the leaves, a pinch of salt and pepper, plus a little extra sesame oil if desired.  Press the leaves to the bottom of the pan.  Stir, cooking for another minute or so until they are just wilted.

Remove from heat, sprinkle with sesame seeds (if using) and serve.

Monday, 28 October 2013

roasted red pepper tapenade

My boyfriend made this tasty dip originally for a pasta sauce.  It works as both a sauce or as a dip for chips if you are missing salsa.  Requires a blender or food processor.


1 full bulb of roasted garlic (before putting it in the oven, cut off the whole top of the garlic bulb so that the fleshy part of the garlic cloves is showing. Bake for 30 minutes at 400F)

4 roasted red peppers (to make roasted red peppers, broil them for a few minutes until the skin is blackened, then remove the skin)

1 250ml container of green olives - preserved with salt only (optional - add a bit of salt if not using olives)

1/2 cup cashews (soaked beforehand if necessary)

Put everything together in a blender or food processor and blend until smooth.

Friday, 18 October 2013

potato cauliflower soup

Even better heated up the second day.  This is really good with new potatoes if they are in season/available. Serves 6-7


6-7 cups veggie broth
7-8 medium size potatoes
1 whole cauliflower
1 cob of sweet corn
2 leeks (optional - if tolerated)
2-3 garlic cloves
1T Olive oil
fresh thyme, fresh ground pepper, chopped fresh parsley (to taste)

Wash and scrub potatoes, cut into cubes.  You can leave the skins on if they are organic.

Bring the broth to a boil and add the potatoes.  Reduce heat and simmer.

If using leeks, slice just the white/light green part.  Saute in olive oil on a low heat  and let them soften, stirring occasionally (this takes a little while).

In the meantime, wash and cut up the cauliflower and add it to the pot.  Husk the corn and do your best to remove all the cornsilk.  Slice vertically into the pot.

When leeks are tender, add garlic to the pan and cook a minute or so, stirring frequently.  Add the thyme and simmer for another minute.  Add the contents of the frying pan to the pot.  Mash some of the potatoes and cauliflower against the side of the pot with a wooden spoon to thicken the broth.

Let simmer a few minutes more.  Add parsley and fresh ground pepper.  Serve!

Tuesday, 1 October 2013


This is my mom's lovely dal recipe.  There's no lemon juice or hot spices, but it tastes so good I feel like nothing is missing :).                  Serves 3-4


2 cloves garlic
1/3 cup cooking onion (optional - if tolerated), peeled and chopped
1/2 t each cumin and tumeric (if tolerated - just use more italian spices if you aren't using them)
1 t  italian spice
1 cup red lentils
2 cups soup stock
1T olive oil
1 grated apple or pear
1 grated carrot

If using, saute the onion in olive oil at the bottom of a pot for a few minutes, until it is translucent.  Add the garlic and stir, cooking for about a minute.  Add the spices and toast them for another minute or so, stirring often.

Add the soup broth (2 cups broth and an extra little splish of water) and bring to a boil.

Rinse and add the lentils. Also add the grated pear/apple and carrot.

Reduce heat and simmer, about 35 minutes or until lentils are cooked and your desired consistency is reached. Stir every few minutes and scrape the bottom of the pot because the lentils and garlic will stick to the bottom.

Taste test to see if it is done. Serve with grains and maybe a side of steamed vegetables.

Additional notes:  Feel free to adjust spices to taste. Bay leaf, coriander and cardamom are also good in this. Salt and pepper if desired.