It's been a busy week! I have today off from work so I have decided that I am going to make a veg version of French Onion Soup. Now, I have to warn you that I am not a huge fan of onions. I use them while cooking a dish but I would never put them on a salad or in a sandwich and I would never, ever, eat a dish completely devoted to the onion. So why on earth would I make French Onion Soup? Well the glorious "thaw" (temperatures at -2 instead of -21 degrees) is over as of this morning. My hands were like blocks (well cubes because that sounds more ladylike) of ice after taking the dog out and while that could be blamed on a lack of mittens and my desire to take my coffee outside it is still cold! So when I was thinking about dinner I want something comforting, cozy, and relatively light. I came across a French Onion Soup recipe and the picture looked so delicious I decided to make a vegetarian version of it.

I will let you know how it goes in a few hours! After all, it is only ten in the morning on a Saturday and we have yet to eat breakfast!

Dinner Sans Le Garcon

J.S is working late tonight and I had a craving for eggplant. Why eggplant? I can't answer that. It's versatile as it can prepared so many different ways: roasted, grilled, broiled, pureed or barbecued. They are meaty and delicious and I haven't had a craving for a vegetable like the way I did today in a long time...not since I wanted asparagus and ate it for about a week straight. I have not wanted it since.
J.S hates eggplant. And I know "hate" is a strong word (as my Mum likes to remind me regularly) but his dislike for it is very strong, ever since I forced him to try eggplant Parmesan last winter. So because he was working I decided to indulge in my craving and he had tuna sandwiches...any type of sandwich and he's happy.

I bought them, rushed home because...surprise! Canadian winter has officially hit and then I stood staring at them on the counter for a bit. I had no idea what to do with them. What I came up with was delicious, addictive, and so simple. I almost ate the entire dish. Almost. Um, there is a slight chance I may finish it by the end of the evening.

Broiled Eggplant with Chickpeas, Roasted Tomato Sauce&Goat Cheese

I used homemade tomato sauce that I made about a month before I decided to eat as local as possible hence the olive oil, balsamic vinegar, pepper and sea salt. I posted the recipe below. Any thick tomato sauce will do the trick. If you are using jarred sauce I recommend Neal Brothers its organic, Canadian and apparently a family member of mine dated one of them...not that it affects their food whatsoever!



Broiled Eggplant with Chickpeas, Roasted Tomato Sauce and Goat Cheese serves two
1 small to medium size eggplant sliced into 1/2'' slices
1 cup of Roasted Tomato Sauce recipe below
1 cup of chickpeas (garbanzo beans) that have been soaked overnight or canned
1 tablespoon of crumbled goat cheese
A few fresh basil leaves

Preheat oven to 350 degrees. Lay eggplant on cookie sheet and bake for 15 minutes. Remove eggplant and turn each piece over, turn on broiler and place the tray back in the oven for another 3 minutes. Remove the tray and turn the oven back to 350 degrees. Place the eggplant in a 9x9 glass dish and cover with 3/4 of the tomato sauce, layer the chickpeas on top, followed by another layer of tomato sauce and the goat cheese. Bake for 20 minutes or until the cheese turns golden. Serve and sprinkle with basil.

This would be great served with quinoa, polenta,barley, a green salad or a hearty loaf of bread.

Roasted Tomato Sauce makes approximately two yummy cups

3lbs of tomatoes preferably organic and local

2 heads of garlic 

1/2 of olive oil

1 small bunch of basil torn into small pieces

1 teaspoon aged balsamic vinegar

sea salt

fresh ground pepper

Preheat oven to 250 degrees. Slice tomatoes in half and place on a large cookie tray. Drizzle with 1 teaspoon of olive oil and season with sea salt and pepper. Wrap the heads of garlic in aluminum foil and place on tray with tomatoes. Roast for two hours. In a blender or food processor puree the tomatoes, the rest of the olive oil, the basil and balsamic vinegar together. Open the garlic packets and gently squeeze the roasted garlic in to the blender and puree. Season to taste. This keeps in the refrigerator for up to 2 days or freeze for winter!

Green Goddess

Thursday night I went out to Fresh on Bloor with Andrea (checkout her blog The Sane Spot) to have a delicious veg meal. Of the three locations in Toronto I had only been to the one on Spadina a few years ago so it was great to check out this one especially with my new diet. We opted to have the fixed prix menu: a choice of fruit smoothie or vegetable juice, an appetizer, a main and dessert for $21. I opted for the The Pink Dolphin (raspberries, mango and banana), Curried Avocado Dosas, The Green Goddess Bowl and a Chocolate Chip Cookie for dessert. I basically rolled outta there. Literally. I had about four bites of my Green Goddess Bowl and had to take the rest to go but it made an excellent brunch on Friday morning.

It was a great meal and while a lot of the ingredients: mango, banana, brown rice, tahini, ginger, chocolate, oats and flour are not local I have decided to give myself a little leeway.  If I go out for dinner or I am invited to eat someone's house I will try to eat locally and as organic as possible but I know I can't promise it. I mean I already feel like an inconvenience being a vegetarian and going to someone's house to eat so I cannot demand local stuff as well. While I am out dining I cannot tour the kitchen or read labels so I will try my best.

Green Goddess Bowl

This was my oh-so-delicious bowl of goodness! Baby bok choy, kale, broccoli, and seaweed on top of brown rice, topped with sunflower seeds, tahini, and grilled tempeh. 

Ms. Andrea enjoying her Buddha Bowl

I have a super busy weekend ahead of me with papers and beginning to pack for our move at the end of November. So I will try to write about my Brickworks Farmer's Market experience but I can't promise anything! I am hoping I will find some yummy things to cook with!

What are your plans for the weekend? Anyone have any good moving tips?

Mushrooms, Kale and Creamy Parmesan Polenta

If this isn't comfort food then I do not know what it is. Mixed cremini and portebella mushrooms, kale, garlic, in a veg friendly broth served on top of creamy golden polenta. It's like a stew on mashed potatoes...only a lot better!

Rainy night perfection. Not to mention it takes about thirty minutes from start to finish and the boy likes it! He was skeptical about me going vegetarian...I think it was for his own steak craving needs but he hasn't complained once! And I even got an "mm oh yeah" out of him when he tasted this. That is the sign when I know he likes something or not. Throw in some chicken if you like or feel free to swiss chard or maybe spinach in place of the kale.

Braised Mushrooms and Polenta
Serves 4

2 lbs of mixed mushrooms sliced-white, cremini, portabella, whatever you can get your hands on (although white tend to not have the "earthy" flavour that others do)
1 bunch of organic kale chopped
1/2 carton of reduced sodium organic vegetable broth
2 tbs of crushed garlic
Pepper
1 glug of Olive Oil (I warn you I don't always measure!)

1 Cup of Polenta
2 Cups of Water
3 Cups of reduced sodium organic vegetable broth
1/4 grated Parmesan cheese
Fresh Pepper
Sea Salt
Cream (optional)

Heat olive oil in a skillet with high edges or a sauce pan over medium heat. Add garlic and saute for 1 minute. Add the mushrooms and pepper,cover and let cook for 2-3 minutes. Remove lid and crank the heat, keep your eye on them and cook until golden. Pour vegetable broth over the mushrooms and add the kale. Cover and cook until the kale is slightly wilted.

Meanwhile boil your vegetable broth and water together for the polenta. When the water is boiling whisk in the polenta. Keep whisking. Feel your arm muscles! Do not let this baby clump! When it is smooth remove it from heat and add the cheese, fresh pepper, sea salt, and a bit of cream. Whisk it together until it's smooth and creamy.

Put polenta in a bowl and top with mushroom mixture. Sprinkle on a little more Parmesan if you like and enjoy!