Ruby Chard Barley Pilaf

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When autumn arrived, ruby chard was one of the last crops still growing in my garden.  I managed to get one last harvest of this nutritious vegetable before everything got covered by snow. When cooked, the ruby chard gives away some of its burgundy colour to the barley and with the deep green leaves, we get an ensemble of green and red colours that fits perfectly with the holiday season.

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As I tend not to write anything down as I’m inventing recipes (which I immediately forget), this time I asked my dearest husband to help. And being true to himself, he could’t help but to include a horrible dad-joke. So here is the recipe, proudly offered to you by Shane:

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Zesty Vegan Shepherd’s Pie

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 I’ve recently discovered that the celebrity chef Jamie Oliver offers many vegan recipes on his website. This one caught my attention straight away and I wasn’t disappointed.

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It is a hearty vegetable, lentil and chickpea stew topped with a thick layer of mashed sweet potatoes. The whole thing is then covered with breadcrumbs and… lemon zest! I definitely was sceptical about adding lemon zest to a shepherd’s pie recipe, but it turned to be brilliantly. The lemon zest adds just the right je ne sais quoi that make this shepherd’s pie really unique.

Link to the recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/vegan-shepherd-s-pie/

As always… bon appétit

A

Ethiopian Feast: Atakilt Wat and Kik Alicha on Injera

First of all, let’s translate the title shall we…

Atakilt Wat is a cabbage, carrot and potato stew and this one is out of this world! I am literally in love with this dish. It is sooooo flavourful. The veggies are perfectly seasoned and melt in your mouth. And on top of it all it is such a simple and easy meal to make. Full marks on this one VeganRicha, wonderfull! I strongly recommend vegan butter (earth balance) over olive oil for this recipe. It enhances the comforting and heartiness of the dish.

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Kik Alicha is a split pea stew. Very simple, very reliable and very tasty. Shane loves split peas so this meal hit the spot with him too. It takes a  bit longer to cook than the vegetables so start it first if you are planning on making these recipes together.

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Finally the Injera. Injera is a flat bread made from fermented teff flour. Injera is a must when it comes to ethiopian cuisine, but teff flour can be hard to find and quite pricy, so you can always replace the injera with a nice flat bread or some rice. I have to admit baking the injera wasn’t easy. I was trying to use as little oil as possible and it would just keep on sticking to the pan (I’m definitely in need of a new nonstick pan). It is the same technique as cooking french crêpes, so if you can handle crêpes, injera is within your reach.

So three recipes in one this week! here are the links:

I hope you will enjoy this meal as much as I did.

Bon appétit

A

 

 

 

Ratatouille – Tomato, eggplant and zucchini casserole

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This meal will bring you straight to the south of France. It consists of a flavourful roasted capsicum and tomato purée topped with thinly sliced eggplants, tomatoes and zucchini. It is bursting with the most divine yet complex flavours. Cooking it will fill your house with the sweet smells of caramelizing fresh vegetables.

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Look at those colours. It’s definitely an impressive meal to serve to your guests.

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Keep it vegan by simply substituting the butter for a vegan butter (I use earth balance) or more olive oil. To keep it in the Provençal theme, serve it with fougasse (french focaccia) or extend your inspiration to the other side of the Mediterranean sea and serve it with couscous.

Here is the link to this amazing recipe: http://www.brunoskitchen.net/recipes/ratatouille-casserole.html

Bon appétit

A

Wild Rice Stuffed Acorn Squash

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This is a staple recipe in our household. It’s easy, quick, delicious and packed with health. It contains whole grains, legumes, greens, mushrooms and roasted squash. You can actually use any bean you’ve got on hand and simply omit the oil for an oil-free version.

And to prove to you that it is the most simple recipe to make, my husband can make it from start to finish without supervision (he actually made the one on the picture!).

Try it out, I can’t believe I haven’t posted it already.

Link to the recipe: http://thesimpleveganista.blogspot.ca/2012/10/stuffed-acorn-squash-with-wild-rice_28.html

Bon appétit

A

Sage maple chickpeas creamy pumpkin quinoa millet

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I definitely don’t like the idea of winter coming, but I do love autumn cooking. To me, autumn is all about comfort food. I can’t wait to take out all my favourite leek, root vegetables and pumpkin recipes. This one is a new one on the list. Simply lovely! Nicely caramelized chickpeas with a flavourful pumpkin quinoa and millet blend and crunchy pumpkin seeds.

Try it out, link is here:

http://www.produceonparade.com/produce-on-parade/sage-maple-chickpeas-creamy-pumpkin-quinoa-millet

Bon appétit

A