Rustic Pumpkin & Dill Soup

Dan    Recipes, Soups, Vegan    

What you’ll need…

1 20 oz can pureed pumpkin

2 yellow onions

2 cloves garlic

1/2 bulb roasted garlic

1/2 pound baby potatoes

1 cup spinach

4 cups vegetable stock

1 TBSP red wine vinegar

2 TBSP fresh dill

salt & pepper

olive oil

Normally I would use a nice, fresh pumpkin and roast it first (along with the seeds for a garnish!) Alas, it seemed to be a week or two early for fresh pumpkin shopping here, but it was still a cold and rainy October-ish kind of day requiring some pumpkin soup, so really…what’s a guy to do?

So, shall we? Chop up the onions and the garlic then place into a medium-sized pot with a drizzle of olive oil. Turn to medium-high heat and cook until they’re softened, about 5 minutes. Add in the vegetable stock, pureed pumpkin, 2 cups of water, vinegar, and stir until everything is nicely mixed. Let it come to a boil.

While you’re waiting for the soup to boil, quarter the baby potatoes, chop your fresh dill, and mince the roasted garlic. Once the soup starts to bubble, add in the potato chunks, and the roasted garlic. Hold off on the dill for now. Let the soup simmer on low heat for about 12 minutes, or until the potatoes are cooked through.

Once the potatoes are cooked, and everything is smelling lovely, stir in the cup of spinach and add a bit of salt & pepper (you shouldn’t need too much). Right before you’re ready to spoon out the soup, throw in the fresh dill for a smell that will waft through your house and maybe, just maybe, might change lives.

Serve it with some warm, toasty bread, light a fire (only if you have a fireplace…obviously), and get cozy!

Serves 5-6

Total cook time…25 min

Stovetop London Fogs

Dan    Recipes, Something Sweet    

What you’ll need…

3 cups whole milk

2 cups water

2 earl grey tea bags

2 TSP pure vanilla extract

3 TBSP white sugar

whipped cream (optional)

It’s getting cold out there! There’s no better way to warm up than sipping on a London Fog. Consider it hot chocolate’s healthier, younger sibling. Did you know that although the drink’s creator is unknown, the name, London Fog, originated in Vancouver! Neat hey?

Alright, let’s warm you up! Place the earl grey teabags in a medium-sized pot and pour 2 cups of boiling water over them. Let the tea steep for 3 minutes and then remove the bags. Add in the milk and turn the burner to high-heat.

After about 5 minutes when the mixture is hot, not boiling, turn down to low heat and stir in remaining ingredients. Stir for about a minute so the sugar has some time to dissolve. Carefully pour into 4 cups and sip away!

If you like your drink on the sweeter side of things add in a spoonful of whipped cream or cool whip if you just so happen to have some on-hand. I usually do!

Serves 4

Total cook time…10 min

Diane Birch

Dan    Thoughts    

I was lucky enough to stumble upon this artist via the iTunes store. I (legally) downloaded her album Bible Belt over a year ago and it now tops my ‘Top 25 most played’ list. Diane Birch lives in New York, so perhaps the next time I’m in town I can snag a lunch-date?

Currently, I am anxiously awaiting a second album, but, until then I shall just bop down the street listening to Valentino…it’s bop down the street worthy.

Check out her website and take a listen to the tunes!

www.dianebirch.com

Vegan Caprese Salad

Dan    Recipes, Vegan    

What you’ll need…

1 pint cherry tomatoes

1 pack extra firm tofu

1 cup fresh basil

1 can artichoke hearts

1 TBSP lemon juice

2 TBSP white wine vinegar

1 TSP dried basil

1 TSP dried oregano

olive oil

salt & pepper

Just think of it as having square-shaped bocconcini cheese. Really now, a mild bocconcini has the same texture and (close enough) taste to extra firm tofu. But, just to be on the safe side, we’ll marinate the tofu so you’ll find it extra delicious!

This is ridiculously easy…Start off by cutting the tofu into 1″ chunks. Place in a medium-sized bowl with lemon juice, vinegar, and dry herbs. Drizzle some olive oil, add a pinch of salt & pepper, and stir until the tofu pieces are evenly covered. Place in the fridge to chill. The longer you let the tofu sit, the more flavour it will absorb. So…the longer the better! (I would even leave the tofu to marinate overnight.)

Quarter the artichoke hearts and chiffonade the basil. Put the tomatoes in a large bowl, along with all other ingredients. Add a good splash of olive oil and toss until it looks like a bright, beautiful salad. Salt & pepper to taste.

Serves 4

Total cook time…10 min (not including tofu marinating time!)

Rocky Mountain Oyster Festival

Dan    Calgary & Area, Restaurants, Thoughts     calgary, competition, festival, hotel arts, oysters, raw bar, summer

You may not realize it, but oyster culture is very much alive in Calgary, Alberta. We may be surrounded by mountains, but we know how to throw a damn fine oyster shucking competition. It was a beautiful summer evening when I attended the 2nd annual Rocky Mountain Oyster Festival. The event was hosted by Raw Bar (inside Calgary’s Hotel Arts) at their pool-side, and the energy was buzzing as 21 competitors from Alberta and BC eagerly waited for oyster shucking to begin.

Now, I think I am part of the 95% of individuals who see something (i.e. oyster shucking) on tv (i Top Chef) and say to themselves ‘That looks easy, I could do that!’ After observing first-hand, it does not come off as so. Each contestant is timed while trying to shuck 12 PEI oysters as quickly as possible. Once completed, the oyster platter is then passed onto a judging panel to review. Various penalties during judging can occur, resulting in addition time being tacked for occurrences such as ‘mangling the oyster meat’ or ’breaking the half-shell.’

Once the shucking was underway, I had a chance to sample some offerings from Raw Bar, who had created a seafood feature menu for the event. First up: Deep Fried Fanny Bay Oysters. They were nice and meaty with a crisp coating, and I may of wanted to drink the soy, ginger lime dip that accompanied them, but this was a fancy affair after all, so I opted not to.

Second on the docket: Smoked Atlantic Salmon Flatbread: A crunchy thin flatbread topped with citrus creme fraiche, dill, capers, red onions, and, of course, salmon. Literally a ‘chill’ pizza. Yum!

Finally, I tried their Wild Striped Sea Bass Two Ways. Half served as sashimi and half served pan seared. The sashimi was served with pickled carrots and asparagus, and the latter with some bitter greens and grapefruit. I loved the combination of grapefruit and sea bass! It was my favorite.

To find our who won the competition and to check out some more great pictures head over to Food Network Canada’s site here!

Vegan Spaghetti Bolognese

Dan    Mains, Recipes, Vegan     dinner, pasta, quick and easy, tomatoes

What you’ll need…

6 cups spaghetti (cooked)

1 can diced tomatoes (28oz)

1 yellow onion

2 cloves garlic

1 zucchini

1 red bell pepper

1 pack extra firm tofu

1/2 cup red wine vinegar

2 TSP dried oregano

2 TSP dried basil

1 TSP chili powder

olive oil

salt & pepper

fresh basil (for garnish)

This hearty pasta is perfect for an easy fall evening dinner. I mean, who doesn’t like pasta right? You can even be all Lady & The Tramp-ish with this one if it’s date night! Provided that the date is going well…

Get things rolling by chopping up the onion and the garlic. Place them into a medium-sized pot on medium-high heat and drizzle with some olive oil. Let them cook for about 5 minutes. Meanwhile, chop the zucchini and red pepper into small chunks. Once the onions have softened, add in the chopped vegetables and give everything a good stir.

Now, pour in the canned tomatoes and the red wine vinegar. Cover, and let the sauce come to a boil. While you’re waiting for it to boil, take the tofu and place it into a food processor (or blender). Pulse until it’s completely minced. Set aside for a few minutes.

When the sauce starts to bubble, turn down to low heat, add in the tofu, remaining spices, stir and let it simmer for 15 minutes. Salt & pepper to taste.

When you’re ready to eat scoop a generous amount of sauce onto each plate of pasta, top with some fresh basil, take in the smell, and then eat!

Serves 4

Total cook time…25 min