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Shakshuka Breakfast Bake

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Shakshuka Breakfast Bake

I have gotten into the sort of bad habit lately of rushing out the door in the mornings and later starting the day with a granola bar from my work stash.  I’m lazy in the mornings, and much prefer to lay in bed a little longer than get up and make breakfast, especially during the colder months.  If I am going to eat at home, it has to be something quick and easy, preferably savory and more protein than starchy. So granola bars, while not the worst thing I could eat for breakfast, aren’t really hitting the spot.

I have done make-ahead breakfast / brunch bakes before and pleased with the results (check out my Greek Brunch Bake and my Tunisian Squash Casserole).  I like to use chickpea flour to add a little extra protein and fibre to my eggy bakes, and with the addition of vegetables and a little cheese, this makes for a pretty well-rounded, filling breakfast.  Plus, all the add-ins tend to make this a little more freezer friendly.  Win win !

For this one, I took my inspiration from the traditional shakshuka dish (eggs poached in a spiced tomato sauce) and ran with it.  Shakshuka itself is a simple, but delicious vegetarian dish, but on its own, not so freezer friendly, so this worked really well for what I wanted.  On to the recipe! Read the rest of this entry

Creamy Kale and Lentil Soup

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Creamy Kale and Lentil SoupI still had some kale left over from my colcannon waffles the other day so I decided to make pot of soup and have done with it.  This is a hearty and rich version of a green lentil soup that will yield four approximately 2 cup servings.  I found this really filling, so I just had it with a little salad, but I would imagine it would be just as good with a biscuit or maybe a half sandwich.

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Buckwheat Wraps – Two Ways ! (Savory & Chocolate Banana)

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Wraps

With all the stormy weather we’ve had here in Nova Scotia this weekend, I have been cooking non-stop (and of course, some Netflix binge-watching to boot).  In addition to the recipes I’ve posted on the blog the past few days, I’ve made a lentil casserole, a chickpea stew, and a pot of soup (recipe to come).  Plus, I decided to whip up some of these buckwheat wraps to keep in the freezer, kind of along the same lines as the ployes I’ve made in the past.  Now, I’m not averse to buying regular wraps, tortillas or what not, but I do like to get a little something extra if I’m going to use them, so in this case, a little protein and fibre.  A bonus is that these also happen to be gluten free as long as you are careful with your baking powder.  Read the rest of this entry

Seitan Black Pudding

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Black Pudding 2

If you are vegan, vegetarian, or just like to have meatless Mondays or what not, seitan is a great way to add protein to your diet.  I discovered I could make my own about 5 years ago, and wondered why I ever paid for veggie burgers or luncheon “meats”.  If you can make a banana bread, you can make seitan.  It is SO easy, and ingredients are easy to find.  There are loads of fantastic recipes out there for just about everything.  And I’ve never had one that I couldn’t slice up and freeze to use later.  So versatile.

Growing up in Newfoundland, black or blood puddings were a regular dish, and I admit that I loved them back in my meat – eating days.   I have been wanting to make my own vegetarian version for some time now, one that also included protein, instead of a simple vegetable swap for the blood and fat that normally go in these sausages.  Seitan to the rescue!  This recipe turned out great, and while it won’t taste exactly like a traditional blood pudding, it is pretty close to the real thing, and a tasty addition to any breakfast plate.

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Colcannon Waffles

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Colcannon WafflesAre you hosting a St. Patrick’s day brunch this year, or maybe just looking for a tasty weekend breakfast any time of year?  These savory waffles are a great option.

Colcannon, a simple dish of creamy potatoes, kale or cabbage, and buttery onions, is one of my favorite Irish dishes, and reminds me a lot of the “oniony hash” we eat all the time back home in Newfoundland (often made from Jigg’s Dinner leftovers).

Last year, I made potato farls for the first time, and loved the results.  This year, I decided to mix things up a little bit and bring the same sort of potato pancake idea to this dish.  I hope you enjoy them as much as I did !

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Lobster Mushrooms in Whiskey Sauce (aka faux Dublin Lawyer)

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Dublin Lawyer

For this St. Patrick’s Day week, I was determined to develop some special vegetarian dishes tasty enough to stand up to their traditional seafood or meaty counterparts.  This dish, a take on the Irish dish Dublin Lawyer, exceeded my expectations!  Plus, it is simple enough to whip up quickly, provided you have the ingredients on hand.

The original version of this dish includes lobster in a buttery, creamy whiskey sauce.  There are many things to love about that, unless of course you can’t eat seafood, or just don’t feel like it that day.  I myself am probably best described as a semi-pescatarian; that is, the large majority of my diet is vegetarian, but a couple of times a year I’ll have a little seafood as kind of a treat, mostly while traveling.  I’m a Newfoundland girl, after all.  But for this dish, I decided to go with lobster mushrooms instead, which of course are not exactly like lobster, but pretty awesome in their own right, have a slightly similar flavor, as well as appearance.

While vegetarian, this dish is shall we say…a WEE bit on the rich side, so it is lovely for a special occasion, a dinner party or what not.  I did lighten my version somewhat with a light cream and less butter.  If you wished to lighten it further, you could serve it over rice, potato or even toasted bread.  I served mine in vol-au-vent pastry, and there was enough for two main dish servings.  You could also serve this in appetizer sized pastries or toast points.  All good!

For the recipe: Read the rest of this entry

White Chocolate and Apple Molasses Cookies

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Irish Apple White Chocolate Molasses CookiesThere’s been yet more cold, snowy weather here this week, and even though it is March, it is hard to think of Spring.  So these warmly spiced cookies are still perfect for this time of year, and with whiskey-soaked apples tucked away inside, they are also a nice offering for St. Patrick’s Day.  I hope you enjoy this recipe ! Read the rest of this entry

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