Tuesday, December 15, 2009
Breakfast Television City TV
Wednesday, December 16 at 9:30am we are having a cooking off with Seb from D'Lish for the Planet Organic Meet the Locals Festival. Tune in for extra fun with your morning tea!
Planet Organic cooking demo
Allison's Organic Garden Carrot Spread
2lbs. organic carrots (about 10-12 carrots)
1/3 cup Mighty Trio Organics cold-pressed canola oil
¼ cup apple cider vinegar
4-6 cloves garlic, minced
1 ½ tsp Hungarian paprika
3 tsp ground cumin
¼ tsp sea salt
fresh parsley for garnish
Cut carrots into one inch pieces and steam (for 16 to 20 minutes, or until very tender)
Purée carrots in food processor until very smooth. Add remaining ingredients (except parsley) and purée until well combined.
Cool to room temperature before serving. Will keep for up to 3 days in the fridge.
For our cooking demo at Planet Organic we made this dip a little differently. These ingredients differed, the rest were pretty much the same.
1/2 cup cold pressed canola oil
3 cloves of minced garlic (try roasting it!)
1 T smoked sweet paprika
1 1/2 T toasted ground cumin
2lbs. organic carrots (about 10-12 carrots)
1/3 cup Mighty Trio Organics cold-pressed canola oil
¼ cup apple cider vinegar
4-6 cloves garlic, minced
1 ½ tsp Hungarian paprika
3 tsp ground cumin
¼ tsp sea salt
fresh parsley for garnish
Cut carrots into one inch pieces and steam (for 16 to 20 minutes, or until very tender)
Purée carrots in food processor until very smooth. Add remaining ingredients (except parsley) and purée until well combined.
Cool to room temperature before serving. Will keep for up to 3 days in the fridge.
For our cooking demo at Planet Organic we made this dip a little differently. These ingredients differed, the rest were pretty much the same.
1/2 cup cold pressed canola oil
3 cloves of minced garlic (try roasting it!)
1 T smoked sweet paprika
1 1/2 T toasted ground cumin
Wednesday, December 9, 2009
Squash Ragoût from CTV noon news
4 to 6 servings
1 medium spaghetti squash
1 large butternut or acorn squash
2 T of olive oil
1 litre of vegetable broth*
1 clove of garlic, minced
2 T nutritional yeast (Red Star is a good brand)
2 T Braggs
shooted beans
cold pressed flax oil
salt and pepper
Pre-heat your oven to 375 F. Put your squash whole in the oven on a baking sheet and cook for about 45 to an hour.
The spaghetti squash will take about 15 minutes longer than the butternut if it is much bigger, but you will be able to tell that they are cooked when you can pierce the squash with a fork and it is soft and easy to puncture.
In the meantime, put a stock pot on the stove at medium/low heat and add a little oil and garlic. Brown the garlic slowly so as not to burn it and then add the stock, nutritional yeast and Braggs. Bring to boil and then reduce heat and let simmer, top off, until it has reduced to ¾ it's volume.
After your squash has cooled a bit, scrape out the spaghetti squash with a fork into the broth. Then scoop out the butternut and add it too. Salt and pepper to taste. Bring it back up to a boil then reduce heat to simmer and serve when you are ready over a bed of pilaf with shooted beans and a drizzle of flax oil as a garnish.
I suggest serving it on pasta, rice pilaf, or with bread.
1 medium spaghetti squash
1 large butternut or acorn squash
2 T of olive oil
1 litre of vegetable broth*
1 clove of garlic, minced
2 T nutritional yeast (Red Star is a good brand)
2 T Braggs
shooted beans
cold pressed flax oil
salt and pepper
Pre-heat your oven to 375 F. Put your squash whole in the oven on a baking sheet and cook for about 45 to an hour.
The spaghetti squash will take about 15 minutes longer than the butternut if it is much bigger, but you will be able to tell that they are cooked when you can pierce the squash with a fork and it is soft and easy to puncture.
In the meantime, put a stock pot on the stove at medium/low heat and add a little oil and garlic. Brown the garlic slowly so as not to burn it and then add the stock, nutritional yeast and Braggs. Bring to boil and then reduce heat and let simmer, top off, until it has reduced to ¾ it's volume.
After your squash has cooled a bit, scrape out the spaghetti squash with a fork into the broth. Then scoop out the butternut and add it too. Salt and pepper to taste. Bring it back up to a boil then reduce heat to simmer and serve when you are ready over a bed of pilaf with shooted beans and a drizzle of flax oil as a garnish.
I suggest serving it on pasta, rice pilaf, or with bread.
Sunday, November 29, 2009
Thanks!!
Thanks to everyone who came out to support us at the Royal Bison Craft and Art Fair this past weekend. We had a great time and appreciate everyone coming to check out the book. If you didn't get a chance to pick up a copy this weekend, we will be at Make It on December 11th, 12th and 13th and at the South Side Planet Organic for a week in December. Keep your eyes on the blog for more details.Thanks again everyone! We couldn't do this without you!
Saturday, November 28, 2009
Carrot Dip!
I was talking up the carrot dip all day today at the Royal Bison craft fair so i thought I should post a couple of photos from our first meeting. It was love at first taste. Here are a couple of photos from our day at the Sparrow's Nest Farm.
Thursday, November 19, 2009
Tuesday, November 17, 2009
Grandma Stella's Sugar Cookies
This recipe is in our new book and I think it may be one of my favorites. Gabe made them 4 days ago. We made them again for a photo shoot for SEE with Fish, Tom Murry and Bronto Scorpio and then I made them again last night. hmm. So, SPOILER ALERT!
1 cup of warm butter
1 cup of sugar, and maybe a little more for good measure
1 egg
1 tsp vanilla extract
2 cups of sifted all-purpose flour
pinch of salt
½ tsp baking soda
½ tsp cream of tartar or a pinch of lemon rind
Set your oven to 400F. In a large bowl with a mixer, combine butter, sugar, vanilla and eggs until light and fluffy. Follow by sifting the flour into the same bowl along with the salt, baking soda and cream of tartar. Beat ingredients together with a mixer on low speed for a few minutes, and then finish the dough by kneading it. Roll the dough into 2, 3” by 8” rolls and cut ½” sections. Place them staggered on a baking sheet, and bake for 8-11 minutes.
Or roll into a ball and place in the fridge to chill for 20 min or so. Then roll them out with a pin (1/2" thick) and cut with a cookie cutter.
Given to us by her lovely grandaughter, Jillian
1 cup of warm butter
1 cup of sugar, and maybe a little more for good measure
1 egg
1 tsp vanilla extract
2 cups of sifted all-purpose flour
pinch of salt
½ tsp baking soda
½ tsp cream of tartar or a pinch of lemon rind
Set your oven to 400F. In a large bowl with a mixer, combine butter, sugar, vanilla and eggs until light and fluffy. Follow by sifting the flour into the same bowl along with the salt, baking soda and cream of tartar. Beat ingredients together with a mixer on low speed for a few minutes, and then finish the dough by kneading it. Roll the dough into 2, 3” by 8” rolls and cut ½” sections. Place them staggered on a baking sheet, and bake for 8-11 minutes.
Or roll into a ball and place in the fridge to chill for 20 min or so. Then roll them out with a pin (1/2" thick) and cut with a cookie cutter.
Given to us by her lovely grandaughter, Jillian
CBC Saturday Morning
Thanks to Russell Bowers on CBC radio 1 for letting me talk up our cookbook this week. Check him out every Saturday morning from 6 to 9 am on Daybreak Alberta. You will also find a list of a few interesting places to eat brunch in Edmonton and in Calgary on the site.
If you would like to cook a vegan brunch at home, try this recipe out.
Tofu Scramble
1 block of firm organic tofu, crumbled
1 onion, diced
1 garlic clove, minced
2 carrots, grated
1 celery, sliced fine
1 red pepper, diced
1 cup chickpeas or lentils, cooked
1 cup leftover grain or rice, cooked
2 T oil
3 T nutritional yeast
herbs and spices to taste
For example: curry & raisins, or sun-dried tomatoes & basil, or cumin, black beans & corn, etc.
Mix all ingredients into a big bowl and let marinate for at least 30 min. Make it the night before for a quick start in the morning. Add a little more oil to a fry pan and cook on medium heat until it is a bit crispy and browned (about 30 min). Meanwhile, you can make the hashbrowns and toast.
This recipe is great to use up any leftovers and vegetables in the fridge. adapted from mavis.
If you would like to cook a vegan brunch at home, try this recipe out.
Tofu Scramble
1 block of firm organic tofu, crumbled
1 onion, diced
1 garlic clove, minced
2 carrots, grated
1 celery, sliced fine
1 red pepper, diced
1 cup chickpeas or lentils, cooked
1 cup leftover grain or rice, cooked
2 T oil
3 T nutritional yeast
herbs and spices to taste
For example: curry & raisins, or sun-dried tomatoes & basil, or cumin, black beans & corn, etc.
Mix all ingredients into a big bowl and let marinate for at least 30 min. Make it the night before for a quick start in the morning. Add a little more oil to a fry pan and cook on medium heat until it is a bit crispy and browned (about 30 min). Meanwhile, you can make the hashbrowns and toast.
This recipe is great to use up any leftovers and vegetables in the fridge. adapted from mavis.
Tuesday, November 10, 2009
The Cover
Book Launch at d'Lish Bistro & Meal Assembly Studios (10418-124 Street) Wednesday, November 25, 2009
6 pm to 10 pm.
Everyone welcome. Snacks will be provided. Books will be for sale.
Beer, wine and coffee for sale, cash only.
Books will be available for $40 each, or 6 for $210.
Cash & Cheque only.
See you there!
Julianna, Gabe and Zach
Monday, October 12, 2009
Sunday, October 11, 2009
Saturday, October 10, 2009
Friday, October 9, 2009
Thursday, October 8, 2009
This was the beginning of the project, the absolute beginning. When I first sent this I was so nervous, I really didn't know Julianna yet, and in retrospect, I don't remember what spurred me on. Either way, it took a few breaths before I pushed "send". Anyways, I'm so glad I did it, and this has been one of the best projects I have ever worked on. g.w
White Bean Soup with Croutons
Today I drove out to Sparrow's Nest Organic Farm. I have not felt satisfied in leaving the, 'touring Alberta farms' section for project:cookbook behind. I may not have been the best farmer in an ill-prepared outfit of old shoes & a hoodie, but my heart was in it & they needed a hand. Truthfully I was a little glad to be indoors bagging up the freshly pulled carrots while Graham harvested the last few rows under an inch or two of snow in the field.
For snack we had black coffee & ginger snaps, for lunch the heartiest hand warming vegetable bean soup ever.
1. The rolling, grassy plains of the prairies only get prettier when they start to die.
2. Farmer's are the heartiest people on the planet.
3. Skating rinks are made for hockey, not for driving your Mazda (aka Rachel Ray) on.
J.M.
For snack we had black coffee & ginger snaps, for lunch the heartiest hand warming vegetable bean soup ever.
1. The rolling, grassy plains of the prairies only get prettier when they start to die.
2. Farmer's are the heartiest people on the planet.
3. Skating rinks are made for hockey, not for driving your Mazda (aka Rachel Ray) on.
J.M.
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