Tag: vegan

Potato Pie with Roasted Tomato Sauce and Peaches

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The combination of tomatoes and peaches is already a winner, and neutral potatoes hold form to make a pie. Serve alongside a simple salad for a light summer lunch.

Potato Pie2

Potato Pie with Roasted Tomato Sauce and Peaches

1 tablespoon extra-virgin olive oil
3 to 4 medium-sized red potatoes, cut into thin slices
6 Roma (plum) tomatoes
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste
4 1/2 tablespoons tomato paste
3 cloves garlic, minced
1 small handful fresh basil
1 tablespoon packed fresh oregano leaves
2 teaspoons agave nectar
2 peaches, cut into thin slices

Preheat the oven to 375F. Lightly oil a 9-inch glass pie plate and evenly distribute the potato slices, covering the bottom and a little up the sides. Ensure there are two layers and no holes. Bake for about 15 minutes, until the potatoes are softened.

Meanwhile, slice the tomatoes in half and season with salt and pepper. Transfer the tomatoes to a baking sheet and, when potatoes are finished, increase the oven temperature to 425F. Bake the tomatoes for 20 minutes.

When tomatoes are finished, put them in your food processor with the tomato paste, garlic, basil, oregano, and agave nectar. Process until almost smooth. Scrape the mixture into a saucepan. Turn to medium heat and cook until thickened, about 4 minutes.

Spread the sauce on the potatoes (you’ll only use about half… use the other half as a dipping sauce for roasted potatoes… trust me). Top with the sliced peaches.

Bake for 20 minutes, until the peaches are softened and starting to caramelize. Let stand 10 minutes before cutting and serving, or serve at room temperature.

Potato Pie

Chickpea Tagine with Minted Quinoa

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A twist on a classic tagine, using fresh fruits instead of dried. The minted quinoa is simple yet delicious, and a perfect companion to this easy dish.

Tagine and Quinoa 2

Chickpea Tagine with Minted Quinoa

For the tagine:
1 tablespoon coconut oil
1 large onion, peeled and chopped
1 1/2 teaspoons ground coriander
1 1/2  teaspoons turmeric
1 teaspoon cumin seed
1 teaspoon paprika
3/4 teaspoon ground cinnamon
3 cloves garlic, finely chopped
1 tablespoon freshly grated ginger
2 1/2-inch slices lemon
1 medium head cauliflower, florets in medium-sized pieces
1/2 cup blueberries
4 apricots, quartered and stones removed
3 medium tomatoes, chopped
2 1/2 cups cooked chickpeas
1 tablespoon tomato paste
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste
1/4 cup chopped almonds, toasted

For the quinoa:
1 cup quinoa
1 tablespoon chopped fresh mint
1 wedge lemon
Fine sea or Himalayan salt to taste

In a large saucepan, heat oil over medium heat. Add onions, and sauté until translucent, about 5 minutes. Add spices, stirring frequently, about 1 minute, until fragrant. Add a splash of water if it is getting a little dry, then stir in garlic, ginger, and lemon mixing well until very aromatic, about another minute.

Reduce heat and add cauliflower then cover, letting cook about 8 minutes until softened. Add blueberries, apricots, tomatoes, and chickpeas. Stir to mix. Cover and cook for about 3 more minutes.

Remove lid and add tomato paste, stirring until well-blended. Let cook, uncovered until thickened, about 5 minutes.

Set aside while preparing quinoa.

For the quinoa, cook according to package directions. After it is finished, remove the lid, and fluff with a fork. Mix in the mint and squeeze with lemon juice, adding salt to taste. Cover, and let stand another five minutes.

Serve tagine atop the quinoa, and garnish with the almonds.

Summer Squash Stuffed with Cherries, Rice and Pecans

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Adding fruit to savory dishes is one of my favourite ways to use them; they add a pleasant sweetness, which plays well with the neutral taste of summer squash. The stuffing mixture also works well in peppers and eggplants, or on its own as a salad (sautéing the leeks first).

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Summer Squash Stuffed with Cherries, Rice, and Pecans

1 cup brown/wild rice mix
2 large summer squash or zucchini (about 1 foot long)
1/2 cup pecan pieces, toasted
1 cup pitted cherries, chopped
2/3 cup chopped leek greens
2 tablespoons fresh thyme
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste

Make rice according to package directions. You can do this step in advance.

Meanwhile, using a melon baller, hollow out summer squash or zucchini. Reserve innards for another use (like the Fruit-Infused Ratatouille). Place squash or zucchini on a baking sheet.

When rice is finished, preheat the oven to 425 degrees F. Mix the pecans, cherries, leeks, and thyme with the rice, adding salt and pepper to taste. Scoop the mixture into the squash and zucchini.

Bake for 15 to 20 minutes, until the squash and zucchini are soft, leeks are tender, and the cherries begin to omit juices. Serve warm or at room temperature.