Friday, December 21, 2007

A Quebecois Christmas Tradition

Put these ingredients on your shopping list - I've got your Christmas (or Solstice, if you're really on the ball) entree here for you.

La Tourtiere aux Millet, Oignon et Champignons
(Millet, Onion and Mushroom Tourtiere)

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A traditional Québecois dish served at Christmas or New Year’s, turned vegan. I was introduced to this recipe when I worked in the Aux Vivres Restaurant kitchen. Best served with rosemary mushroom gravy (which, if you have some of my cookzines you're likely to have) and steamed greens and roasted squash. Mmmm mmm!

3 cups whole spelt flour (or 2 1/2 cups light spelt and 1/2 cup oatbran)
1 tsp. sea salt
1 cup cold unrefined coconut oil, olive or sunflower oil
2-4 tbsp. cold non-dairy milk or ice water

Pulse flour and salt in a food processor. Add oil, and pulse until the mixture looks like coarse cornmeal. Pour in the soymilk or water, slowly, as needed to form a ball of dough.
Divide dough into 2 even pieces. Roll out one piece onto a clean, floured surface (or maybe between 2 pieces of parchment paper) and gently fit into a 9" pie plate. Trim edges and prick the bottom and sides a few times with a fork. Roll out the second piece in the same way, but set aside until after the pie has been filled.
Keep both pieces of dough in the fridge until they're needed.

1 tbsp. olive oil
1 large or 2 medium onions, small dice
1/2 lb. mushrooms, sliced
3 medium cloves garlic
3 tbsp. tamari soy sauce
1/2 tsp. sage
1/2 tsp. savoury
1/2 tsp. cloves
1/4 tsp. cinnamon
1/4 tsp. rosemary
1/4 tsp. thyme
freshly ground black pepper, to taste (a few generous twists)
1/4 cup chopped fresh parsley
2 1/2 cups cooked millet

Heat oil in a large skillet over medium heat. Add onions and cook slowly to caramelize about 20-30 minutes, until soft and brown but not crisping. Add the the mushrooms and garlic and cook for 10 minutes more. Stir in the tamari and herb and spice mixture.
Add the millet and cook just until warmed through. Adjust tamari to taste.

Preheat oven to 350oF. Scrape the millet and vegetable mixture into the pie shell. Smooth top into a slight dome. Gently place the other piecrust on top, trim off any excess at the edges and press the edges down with a fork to seal. Prick the top a few times with a fork or cut out some pretty holes with a sharp paring knife (you can get decorative with this).
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Bake for 20 minutes.

One pie makes 6 decent-sized servings, serve with steamed vegetables or a fresh salad.

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Friday, December 14, 2007

Sweet freedom from gluten

If you're in Montreal, but sure to come by the Hot Cakes Craft Bazaar this weekend.
It starts today at noon and goes till Sunday afternoon.
I'll be there with my zines and some organic foodie treats!

And now for the recipe:

Brown Rice Shortbread Cookies

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Being raised by Brits, simple light-coloured shortbread was a staple in our house, especially around the Christmas holidays. But butter and gluten-free shortbread cookies that're actually tasty?! What a treat for those of us who want to steer clear of dairy and refined wheat flour. These lovelies are made with rice flour – a traditional ingredient in Scottish shortbread, I might add - which imparts a unique nutty flavour.

1/2 cup organic sugar (Fair trade if possible - I'm a fan of Cocoa Camino)
1/2 tsp. sea salt
2 1/4 cups brown rice flour (white rice flour's okay too)
1 tsp. baking powder
1 cup unrefined coconut oil, cold and diced
1/4 cup applesauce

Preheat the oven to 275oF.
Pour sugar and salt in to food processor and give it a whirl for about 30 seconds to give it a finer texture.
Add the flour and baking powder, and whirl again to combine. Add the coconut oil and applesauce and process until combined, but don’t allow the mixture to form a ball in the food processor.
Scrape dough onto a clean work board and knead gently to form a ball. Divide dough in half and roll out each half to 1/2 inch thick.
Cut dough into rounds using a 2-inch cookie cutter (or if you'd like to defy convention, any shape you'd like – I'm partial to hearts and stars).
Place on ungreased baking sheets and prick each cookie with a fork (again, this is conventional, and I don’t often do it if I'm using fun-shaped cookie cutters).
Slide trays into the oven and bake for 25 to 35 minutes, or until a creamy colour. The shortbread will not be firm, but it will harden as it cools.
Cool on baking sheets.
Keep in an airtight-containers for up to a month.

Makes about 30 cookies.

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Friday, December 07, 2007

My new favourite dip

Red Lentil Hummus

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Lentils tend to be easier to digest than chickpeas. They also cook up a lot faster. This variation from your standard hummus makes a great spread for sandwiches, burgers or falafels, or as a veggie dip.

1 cup red lentils, rinsed well
2 3/4 cups filtered water
1/3 cup sundried tomatoes or roasted red peppers
1 1/2 tsp. ground cumin
1 tsp. turmeric
1/2 tsp. sea salt
1/4 cup flaxseed oil or olive oil
1/4 cup tahini
4-5 medium cloves garlic, chopped
1/8 tsp. cayenne pepper, or to taste

Cover the lentils with the water in a 3-quart saucepan and bring to a boil.
Reduce heat, skim off any foam that's risen to the surface.
Stir in the tomatoes (if using), cumin, turmeric and salt, cover and simmer for 20 minutes, until tender.
Uncover and allow to cool for 10-20 minutes.
Combine lentils mixture with the red peppers (if using), oil, tahini, garlic and cayenne in a food processor and blend just until smooth. Adjust seasonings to taste. Chill in the fridge for an hour before serving.
Store in an airtight container in the fridge for up to five days.

Makes 3 1/2 cups.

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"Domestic affair... do you think it's a funny title?" I asked a friend.
"Funny ha-ha?" she responded, "well, no not really."
"But 'domestic affair', it's like what's going on in the nation, but it's also me, being drawn to all these domestic tasks - knitting, cooking, caring for small children..." I tried to explain.
"I like that it has the word affair in it," she concluded.

jae's first book!

Get It Ripe cover Have you seen my award-winning whole foods cookbook Get It Ripe: a fresh take on vegan living (Arsenal Pulp Press, 2008)? Keep your eyes peeled for it!
To join the Facebook group for the book, go here.


about the blog:

about the cookbooks:

While I love hearing from you, and read each and every one of your e-mails, please understand that I just cannot respond to all of them due to the rate at which they're coming in these days!

If you have a question, I might have already answered it here.

in the press

live in person!

come see me:
* Vida Vegan Con in Portland, OR, August 26-28, 2011.

...but better yet, check the calendar for details!



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