"Baby" Ambrosia Salad

"BABY" AMBROSIA SALAD
From Marcia Dye

Dressing:

• 1 1/4 cups of chilled full-fat coconut milk (take the good stuff from the top of the can first)
• 2 Tbsp lemon zest 
• 3 Tbsp organic lemon juice 
• 3 Tbsp agave nectar
• 1 tsp pure vanilla

Whisk all together until smooth and put aside.

Any fruit you like, in a big salad bowl - I used a combo about like this:

• 3 cups sweet green grapes 
• 3 cups fresh pineapple, sliced and cut into small wedges (you can cheat and buy a naked, cored pineapple from the produce/salad section)
• 1/2 cup (for some of us) OR 1c (for some others of us) maraschino cherries blotted and halved
• 2/3 cup toasted (do it! - totally different flavour) pecan pieces
• 2/3 cup big toasted coconut slices 
• ½-1 whole bag of mini marshmallows

Throw the dressing over it and mix quite well before tossing in somewhere between and half and a whole bag of mini marshmallows. I used a bit more than half... I would like to say 2/3 of the bag. Go easy mixing in the marshmallows. Enjoy!
 

Cornbread (Vegan and Gluten Free)

CORNBREAD (Vegan + Gluten Free)

Ingredients
•    1/3 cup (80 ml) chickpea brine, whipped until fluffy and soft peaks form (aka aquafaba)
•    1/2 cup (100 g) organic cane sugar* (sub up to 1/4 cup with 1 packet or tsp of stevia extract)
•    3/4 cup (180 ml) unsweetened almond milk
•    1 tsp apple cider vinegar
•    1/4 cup (60 ml) grape seed or canola oil
•    1 cup (160 g) all purpose gluten free flour*
•    1 cup (150 g) fine cornmeal
•    1 1/2 tsp baking powder
•    1/2 tsp baking soda
•    1/4 tsp salt

Instructions
1.    Preheat oven to 350 degrees F (176 C) and lightly grease a standard 9-inch round cake pan or 8x8-inch baking dish and dust with gluten free flour. Shake out excess and set aside. (I also think you could use an 9-inch cast iron skillet, but it wouldn't come out as easily and will likely have to be served directly from the pan).
2.    In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Set aside.
3.    Add chickpea brine to a medium mixing bowl and begin whipping until loose peaks form. Then add sugar in a little at a time and beat until the texture is glossy and white and semi-firm peaks form.
4.    Add dry ingredients to a large mixing bowl and whisk to combine. Then add almond milk mixture and oil and whisk once more. Lastly, add the whipped chickpea brine (with sugar) and gently whisk/fold in until a thick but pourable batter is formed.
5.    The batter should be thick but pourable. Add more cornmeal or gluten free flour if too wet, or almond milk if too thick. I added 1 Tbsp more cornmeal and 2 Tbsp more light gluten free flour blend.
6.    Add batter to prepared cake pan and bake on a center rack for 25-35 minutes, or until the edges are light golden brown and a toothpick inserted into the center comes out completely clean.
7.    Let cool completely in the pan - set on a wire rack to speed cooling process. To remove, run a dull knife around the edge of the cake pan to loosen, then slice and serve. Alternatively, place a plate on top and quickly invert. It will be upside down so flip onto another serving platter to get it right side up.
8.    Serve with vegan butter and maple syrup. Pairs extremely well with hearty dishes like Vegan Lentil Chili.
9.    Store covered at room temperature for 2-3 days, or in the refrigerator for 3-4 days. Freeze up to 1 month.

Retro Popcorn Balls

From Hot Off the Griddle #46, December 1995.

INGREDIENTS

• 12 cups popped corn (about 3/4 cup popcorn)
• 1/2 lb. candied cherries, halved
• 2 cups light corn syrup
• 1 tbsp white vinegar
• 1 tsp salt
• 2 tsp vanilla extract

METHOD

1. In greased 8 quart saucepan toss popped corn with cherries until well mixed.
2. In 2 quart saucepan over medium high heat, heat to boiling corn syrup, vinegar and salt, stirring occasionally.
3. Set candy thermometer in place; continue cooking, without stirring, until temperature reaches 250 deg.F. or until a small amount dropped in very cold water forms a hard but pliable ball.
4. Remove syrup mixture from heat and stir in vanilla extract.
5. Slowly pour syrup over popped corn mixture, tossing until kernels are coated.
6. With greased hands, shape mixture into 3-inch balls, using as little pressure as possible so balls will not be too compact. If mixture hardens, place saucepan over very low heat until mixture is pliable.

Makes 12.

Vegan Cashew "Cheese"

Has to be tried to be believed. How about trying it on pizza?

INGREDIENTS

• 1/4 cup raw cashews
• 1 tsp lemon juice
• 2 Tbsp nutritional yeast flakes
• 1 ½ Tbsp cornstarch/tapioca/arrowroot
• 2 cups water
• garlic powder to taste (say ½ to 1 tsp)
• onion powder to taste (say ½ to 1 tsp)
• Salt, optional

METHOD

1. In a good blender add dry ingredients first, then add wet ingredients.
2. Mix well, until it looks smooth (1-2 minutes). It will thicken as you blend.
3. Pour contents into a saucepan on medium heat. Stir constantly until it thickens.

Keeps for a few weeks in the fridge.

Rice and Nut Salad

From Hot Off the Griddle #52, June 1996.

INGREDIENTS

• 2 1/2 tbsp olive oil
• 2 1/2 tbsp lemon juice
• Salt and freshly ground black pepper to taste
• 1 cup sultanas
• 1/2 cup currants
• 2 1/2 cooked long grain rice, well drained
• 3/4 cup chopped, blanched almonds
• 1/2 cup cashew nuts, chopped
• 1/2 cup shelled walnuts, chopped
• 15 oz. can peach slices, drained and chopped
• 1/4 cucumber, cubed
• 1 cup cooked red kidney beans
• 1 1/4 tbsp chopped pitted olives

METHOD

1. Mix the olive oil, lemon juice and salt and freshly ground black pepper in a screw top jar; shake vigorously.
2. Soak the sultanas and currants in sufficient boiling water to cover, for 10 minutes.
3. Drain the fruits.
4. Mix the rice, nuts and soaked sultanas and currants.
5. Add the chopped peaches, cucumber, red kidney beans and olives.
6. Add the dresssing and toss lightly together.
7. Serve on a bed of chopped lettuce.

Wheat Berry and Chickpea Salad

From Canadian Living magazine July 2014
 

INGREDIENTS

• 1 cup (250 mL) wheat berries
• 4 cups (1 L) broccoli florets (about one small head)
• 3 Tbsp (45 ML) extra-virgin olive oil
• 2 Tbsp (30 mL) lime juice
• 1 tsp (5 mL) garam masala
• 1 tsp (5 mL) liquid honey
• 1/4 tsp (1 mL) salt
• Pinch of pepper
• 1 can (540 mL) chickpeas, drained, rinsed and patted dry
• 1/3 cup (75 mL) diced red onion
• 1/3 cup (75 (mL) torn fresh cilantro
   

METHOD

1. In large saucepan of boiling salted water, cook wheat berries, covered, until chewy on the outside with a soft centre, about one hour; let cool.
2. Meanwhile, place broccoli in steamer over boiling water; cover and steam until tender-crisp, about 3 minutes; set aside and let cool.
3. In large bowl, whisk together oil, lime juice, garam masala, honey, salt and pepper.
4. Stir in wheat berries, broccoli, chickpeas, onion and cilantro.
5. Toss to combine.

Chili Sauce - the Classic

From the Collection of Marg Dye

This recipe – or something like it – has been in every Canadian family's recipe treasury for generations – how better to use some of those tomatoes that are ripening faster than you can ever hope to eat them?

Honestly, there's no substitute for hand-chopping. The food processor will make short work of it ... but the resulting Chili Sauce "relish" will not be quite as spectacular. Delicious with meats and cheeses… or chips... or just by the spoonful!

INGREDIENTS

• 12 cups peeled ripe tomatoes, cut in eighths
• 3 cups finely chopped inner celery
• 2 cups chopped onion
• 1/4 cup pickling salt
• 2 cups sugar
• 1 cup cider vinegar
• 1/16 tsp cayenne pepper (or to taste)
• 2 Tbsp mustard seed
• 1 finely chopped medium green pepper
• 6-ounce can tomato paste

METHOD

1. Pour boiling water over about 3 1/2 quarts tomatoes to blanch for 1 minutes.
2. Drain. Peel and cut into eighths, then measure 12 cups, well packed.
3. Stir in the chopped celery and onion, and sprinkle with the pickling salt and stir in and let stand overnight.
4. In the morning, drain through colander to drain off excess liquid but do not press it.
5. Turn into large kettle (not enamel) and add sugar, vinegar, mustard seed and cayenne and boil for 45 minutes, or until celery is tender and tomatoes are cooked to a mush, stirring frequently.
6. Now add finely chopped green pepper and the tomato paste and boil 15 to 30 minutes longer or until green pepper is tender and all is of chili sauce consistency.
7. Pour into sterile jars and seal.

Scan the recipe index for other ways to get into a
delicious pickle!

Marmalade Sauce

From Anne Lindsay’s “Lighthearted Everyday Cooking”.

INGREDIENTS

• 1/2 cup marmalade
• 1/4 cup orange juice
• 1 tbsp lemon juice
• 1/2 tsp each grated lemon and orange rind
• 5 cups sliced fruit or berries
• 2 tbsp Cointreau or orange liqueur (optional)

METHOD

1. In bowl, mix marmalade, orange and lemon juice and rind.
2. Add sliced fruit or berries; gently stir to mix well.
3. Cover and let stand for up to 4 hours.

Just before serving, stir in Cointreau (if using).

Roasted "Plum" Sauce

From Deborah Palmer of A Movable Feast

INGREDIENTS

• 8 plum tomatoes, halved lengthwise
• 1/2 tsp sugar
• 1 to 2 tsp olive oil
• 1 tsp balsamic vinegar

METHOD
Halve plum tomatoes. Arrange cut side up in a roasting pan. Spray with cooking oil. Sprinkle with sugar. Grill until slightly charred, about 10 to 15 minutes. Turn and grill for 3 to 5 minutes more. Remove from pan and puree in a blender or processor. Add olive oil, vinegar, salt and pepper.

Zita's Sundried Tomato Sauce

Thanks to Zita, a long-time customer, for this recipe. First printed in Hot Off the Griddle #47, January 1996.

INGREDIENTS

• 2 tbsp sun-dried tomatoes, chopped
• 2 tbsp balsamic or red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, mashed

METHOD

Combine the above 4 ingredients, then add 1/3 cup olive oil and mix well.

Hot and Sour Soup

From Deborah Palmer of A Movable Feast

Make fresh each time to fully enjoy this justly famous soup. 

INGREDIENTS

• 5 cups of chicken or vegetable stock
• 1/4 oz of dried Chinese mushrooms, (OPTIONAL: cloud ears)
• 12 or more fresh shitake mushrooms
• 1/2 cup firm tofu, cut into ½ inch cubes
• 1 or 2 red chilies, finely sliced
• OPTIONAL: 1/4 tsp chili oil or 1 tsp to 1 Tbsp sambal oelek
• 1 small can bamboo shoots, drained and sliced
• 2 to 4 Tbsp minced coriander leaves
• 2 Tbsp light soy sauce
• 1/2 tsp white pepper
• 1 Tbsp sugar
• 2 to 3 Tbsp rice vinegar
• 2 Tbsp cornstarch
• 2 Tbsp cold water
• 1 egg white
• 1 tsp sesame oil

OPTIONS FOR THAI FLAVOUR

• 2 cloves minced garlic
• 1 lemon grass stalk, 2 inches at bottom finely minced
• 1 or 2 lime leaves
• 4 slices of fresh ginger or galangal
• Juice of one lime
• 2 Tbsp chopped fresh coriander root
• 1/2 cup thinly sliced red pepper

METHOD
If using dried mushrooms, soak for about 20 minutes. Remove and discard stems of the shitake mushrooms; then cut caps into thin strips. Cut tofu into 1/2 inch cubes and slice bamboo shoots finely. Place stock, mushrooms, tofu, bamboo shoots and Chinese mushrooms in large saucepan. Bring to a boil, lower the heat and simmer for about 5 minutes. Stir in sugar, vinegar, soy sauce, chili and pepper. Mix cornstarch with water to form a paste; then mix it into the soup, stirring until the soup thicken slightly. Lightly beat the egg white; then pour slowly into the soup in a steady stream. Stir constantly until egg white changes colour. Just before serving, add sesame oil. Ladle into hot soup bowls and garish with coriander leaves.

For Thai flavour soup, add some or all of the suggested options.

Kale and Potato Soup

Greens and beans turn ordinary potato soup into a meal-in-a-bowl. Hearty kale hits the spot in winter, but try beet greens instead as spring draws nearer.

INGREDIENTS

• 2 tbsp oil
• 2 medium onions, chopped
• 1 carrot, peeled and chopped
• 3 garlic cloves, minced
• 2 large or 3 medium potatoes, peeled and diced
• 6 cups vegetables broth
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp hot red pepper flakes (or to taste)
• 4 medium/large kale leaves, washed and roughly chopped
• 1 cup cooked Romano beans, or 1 can Romano beans, drained and rinsed
• salt, pepper, and lemon juice to taste

METHOD

1. Heat the oil in a large pot over medium heat.
2. Add the onion and carrot. Cover, and cook until softened, about 7 minutes.
3. Add the garlic, potatoes, broth, oregano, basil, and red pepper flakes. Simmer for 20 minutes.
4. Blend with an immersion blender until smooth.
5. Stir in the kale and cook for 20 minutes longer.
6. Add the beans and simmer for 10 minutes.
7. Taste and adjust seasonings with salt, pepper, and lemon juice.

Split Pea Soup

From: Cooking On a Shoestring. First printed it in Hot Off the Griddle #45, November 1995.

INGREDIENTS

• 1 1/2 lbs split peas
• 3 inch sprig of rosemary
• 1 bay leaf
• 2 carrots
• 1 large potato
• 3 stalks celery
• 1 small onion
• 1/4 cup olive oil
• 1 tsp salt
• 3 garlic cloves, minced
• 2 tbsp finely chopped fresh rosemary, or 2 tsp dried

METHOD

1. Soak the peas overnight.
2. Wash the peas, put them in a large soup pot and cover them with 2 inches of water.
3. Add the rosemary sprig and bay leaf.
4. Cover and bring to a boil, reduce the heat, and simmer for 20 minutes.
5. Chop the carrots, potato, celery and onion and saute them in small pan in oil for 10 minutes.
6. Add them to the peas with the salt, garlic, and the remaining rosemary.
7. Cook over low heat for 25 minutes, stirring occasionally.
8. Salt to taste.

Vegetable Soup Even A Man Will Eat

Contributed by Kim Falls

This has been tried and proven, according to Kim, who also suggests a batch of buttermilk biscuits to go with it.

INGREDIENTS

• 2 to 3 Tbsp olive oil (liberal amount to coat the pan)
• 2 to 3 medium potatoes, cut in quarters
• 1/2 cauliflower head, chopped into 2 inch pieces
• 2 to 3 medium carrots, sliced
• 3 cloves garlic, finely chopped
• 1 medium onion, chopped
• 1 to 2 medium apples, skin on, chopped
• 3 soup cubes, vegetable or chicken
• 6 cups water, enough to cover vegetables
• 1/4 cup PURE maple syrup (none of that fake stuff)

METHOD

Add the olive oil to the pan and heat on medium. Toss in the onions and garlic and sauté until the onion is translucent (about 2 to 3 minutes). Be careful not to burn them or the soup will taste bitter. Add the rest of the vegetables and continue to sauté for about 7 minutes, tossing often. Then add water and soup cubes and bring to a boil. Once at a boil, reduce heat to a simmer and let it sit for about 25 to 30 minutes or until the vegetables are all soft and cooked through. Using a hand blender or regular blender, puree the vegetables until smooth (or your desired consistency). Add the PURE maple syrup after it has cooled slightly for a lovely touch of maple goodness.