The Leafy Cauldron

Lemon Thyme Cookies / Biscuits au thym citron

July 7, 2016 by theleafycauldron

La version française suit plus bas.

I always waffle back and forth when it comes to picking my favourite herb. One day it’s chervil, the next it’s tarragon. Then I remember lemon thyme with its wonderful citrusy and woodsy fragrance and it’s back to the drawing board. These little cookies are so elegant and surprising – with a hint of sweetness, the melt-in-your-mouth texture of shortbread (the lemon zest magically gives them the pucker of butter even though they are vegan) and a pretty contrast of green on buttery yellow. They are a lovely summer treat and no one will be expecting them at all!
Lemon Thyme Cookies
Make 24 small
Prep time: 15 minutes
Total Time: 45 minutes, including cooling time
Minimally adapted From Better Homes and Gardens

1/2 cup non-dairy margarine, softened
1/4 cup granulated sugar
3/4 tablespoon lemon thyme, chopped fine
Zest from one lemon
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon maple extract
1 1/4 cup all purpose flour (gluten-free here; use brown rice for a less gritty texture)

Preheat oven to 350 F. Line a baking sheet with parchment paper. Using a hand or stand mixer, beat the granulated sugar into the non-dairy margarine until soft and fluffy. Add the lemon thyme, lemon zest, lemon juice and maple extract and beat to combine. Slowly mix in 1 cup of the all purpose flour, turn out onto a clean counter and work in the additional 1/4 until smooth. Roll the dough out about 1/4 inch thick, making sure the dough doesn’t stick by adding small amounts of flour and then cut into desired shapes. Bake for ~10 minutes, until the sides are just beginning to turn golden brown and the tops are firm to the touch. Remove from oven and let cool on sheet for a few minutes before transferring to cooling racks which should be set over wax paper to help with the mess made by glazing. While the cookies are still slightly warm to the touch, pour glaze on as evenly as possible. Top with small amount of finely chopped lemon thyme and allow to set and cool completely before eating.

Lemon Glaze

1 cup powdered sugar
2 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon maple syrup (optional but recommended to help set)
~ 2 tablespoon finely chopped lemon thyme

In a medium mixing bowl, vigorously whisk together the powdered sugar, lemon juice, lemon zest and maple syrup. Set aside until ready to glaze, whisking just before to make sure there it is smooth.

Note: Ordinary fresh thyme will work in this recipe, though lemon thyme adds a particularly special flavour.

Lorsqu’il s’agit de choisir mon herbe préférée j’hésite. Parfois c’est le cerfeuil, sinon l’estragon. Finalement je revient au thym citron avec son arôme citronné et boisé et je suis de retour à la case départ. Ces petits biscuits sont si élégants et si surprenants – avec une note sucrée, une texture fondante tel un sablé (le zeste de citron leur confère un goût beurré même s’ils sont végétaliens) et un joli contraste entre vert et jeune beurre. Une excellente et inédite gâterie estivale !

Biscuits au thym citron
donne: 24 petits biscuits
temps de préparation: 15 minutes
temps total: 45 minutes, inclus temps au four
adaptation minimale de Better Homes and Gardens

1/2 tasse de margarine non laitière, ramollie
1/4 tasse de sucre granulé
3/4 c. à table de thym citron, finement haché
le zeste d’un citron
1 c. à table de jus de citron fraîchement pressé
1/4 c. à thé d’extrait d’érable
1 1/4 tasse de farine tout usage (sans gluten ici; utiliser de la farine de riz brun pour une texture moins granuleuse)

Préchauffer le four à 350 F. Tapisser une plaque à cuisson de papier parchemin. Avec un batteur à main ou sur socle, battre le sucre granulé dans la margarine non laitière jusqu’à ce que le tout soit moelleux et tendre. Ajouter le thym citron, zeste de citron, jus de citron et extrait d’érable et battre pour combiner. Mélanger lentement 1 tasse de farine et renverser sur une surface propre. Incorporer le reste de la farine jusqu’à uniformité. Rouler la pâte à une épaisseur d’environs 1/4 de pouce en s’assurant que la pâte ne colle pas en ajoutant de petites quantités de farine et ensuite couper en formes désirées. Cuire environs 10 minutes, jusqu’à ce que les côtés commencent à dorer et les dessus soient fermes au toucher. Retirer du four et laisser reposer sur la plaque à cuisson quelques minutes avant de transférer sur une grille préalablement recouverte de papier ciré en prévision du glaçage. Pendant que les biscuits soient encore chaud, verser le glaçage de façon uniforme. Garnir d’une petite quantité de thym citron finement haché et laisser refroidir complètement avant de servir.

Glaçage au citron

1 tasse de sucre en poudre
2 1/2 c. à table de jus de citron fraîchement pressé
1 c. à table de zeste de citron
1 c. à thé de sirop d’érable (optionnel mais recommandé pour raffermir le glaçage)
~ 2 c. à table de thym citron finement haché

Dans un bol de taille moyenne fouetter vigoureusement le sucre en poudre, jus de citron, zeste de citron et sirop d’érable. Mettre de côté jusqu’au glaçage en prenant soin de fouetter à nouveau pour que le tout soin bien homogène.

Noter: Du thym frais ordinaire peut être utilisé dans cette recette mais le citron thym lui confère un goût très spécial.

Green Apple and Quinoa Coleslaw / Salade de chou quinoa et pomme verte

June 28, 2016 by theleafycauldron

La version française de cette recette suit plus bas.

I think I’ve mentioned how in love with my neighbourhood I am. My husband and I joined the neighbourhood association back in the winter and have been waiting for the right volunteering opportunity to come up. Our community farmers’ market actually feeds the vendors – all done by volunteers in the neighbourhood. I can feed people! I can never say no to a chance to feed people – especially people who help to turn this neighbourhood into a true community, one that works together to uplift, which is everything I have been searching for my entire life.

This coleslaw is a refreshing combination of flavours: tart and savoury with plenty of fresh herbs. I’ve already made it again! It’s ready to eat a few minutes after you make it, but tastes nicer if it has a chance to sit for a while in the fridge. It’s the perfect accompaniment to any barbecue or makes for a great light lunch!

Green Apple and Quinoa Coleslaw
Serves 6
Prep Time: 15 minutes
Total Time: 30 minutes

1 cup cooked quinoa
2 cups red cabbage, shredded
1 green apple, diced
1/4 Vidalia onion, peeled and diced
2 stalks celery, sliced thin
~1 tablespoon French tarragon, chopped fine
Several leaves of basil, torn
1/3 cup canola oil, or other neutral oil
1/4 cup apple cider vinegar
1 teaspoon granulated sugar, or your sweetener of choice
1/4 teaspoon salt
Freshly cracked black pepper

Combine all ingredients in a large bowl and toss together. Allow to sit for at least 15 minutes, refrigerated, taste for seasonings and adjust to your liking.

J’ai déjà écrit à quel point j’aime mon quartier. Mon mari et moi avons joint l’association du quartier l’hiver dernier et nous attendions depuis l’occasion de nous porter volontaire pour une activité quelconque. Le marché fermier de notre communauté prend en charge de nourrir les producteurs agricoles lors de leurs visites – le tout fait par des bénévoles du voisinages. Voilà, je peux nourrir les gens ! Je ne refuse jamais la chance de nourrir autrui – surtout lorsqu’il s’agit de ceux qui s’efforce à convertir un quartier en véritable communauté, une communauté qui oeuvre de concert à améliorer notre sort commun, ce dont je suis à la recherche depuis toujours.

Cette salade de chou est un mélange rafraîchissant de saveurs : aigre et salé avec herbe fraîche. J’en ai déjà préparé une deuxième fois ! Une fois complété c’est prêt à manger en quelques minutes mais le goût se rehausse après un peu de temps passé au réfrigérateur.

Salade de chou quinoa et pomme verte
donne 6 portions
temps de préparation : 15 minutes
temps total: 30 minutes

1 tasse de quinoa cuit
2 tasses de chou rouge, râpé
1 pomme verte, coupé en dés
1/4 d’oignon Vidalia, pelé et coupé en dés
2 branches de céleri, finement hachées
plusieurs feuille de basilic, déchiquetées
1/3 de tasse d’huile de canola, ou autre huile neutre
1/4 de tasse de vinaigre de cidre
1 c. à thé de sucre granulé (ou autre, selon votre préférence)
1/4 c. à thé de sel
poivre noir fraîchement moulu

Combiner tous les ingrédients dans un grand bol et bien mélanger. Laisser reposer au moins 15 minutes, réfrigérer, goûter et assaisonner au besoin.

Vegan Perogies

June 21, 2016 by theleafycauldron

In Winnipeg, where I was born and raised, perogies are a part of the city’s identity. There is a rich Ukrainian history there; especially in The North End and you can feel that influence on Winnipeg’s unique culture. To call on the local dialect of Winnipeg, we have a saying: Cheap Like Borscht. I’ve never heard anyone say it since leaving, so I bought a print from Etsy to hang in my kitchen because it is representative of the particular and idiosyncratic charm that a place as isolated as my hometown develops over time. My husband and I recently took a trip there and I’ve attached some of my favourite snaps after the recipe.
I grew up with my mom making them in large batches and refused to eat them – because eww look at all those onions! As I taught myself to enjoy all the foods I had trouble with as a kid, perogies quickly became a favourite. As an adult, I’ve experimented every couple of years with vegan perogy dough and fillings, but was the time I finally hit on what I’d been looking for. Part of it is that I now have a wonderful French rolling pin, which makes all rolling much easier. I highly recommend switching from the relatively useless ones with silly handles to a French style, also called tapered, as the difference is remarkable. Another part is finally finding an egg replacement that allowed for an easy-to-handle dough: which will be my first recipe using the now almost-famous chickpea brine, boiled and reduced down into a perfect egg-like consistency. I was feeling ambitious, so I have three fillings; you can pick and choose, or you can make a day out of it, prepare them all and keep making dough and stuffing it until it’s all gone. I put mine straight into the freezer, so they’re ready to be boiled and fried at any point. Truthfully, by the time I got this post out, we’d given away and eaten all of them.

To the uninitiated, perogies are an Eastern European dumplings: a soft, pillowy dough envelops a variety of delicious things. Sometimes sweet, sometimes savoury: today I have a potato, onion and vegan cheddar, mushroom and sauerkraut and potato, onion and spinach for you. I have found this is the only use I personally have for any of the vegan cheeses on the market; I wonder if it’s all the onion that makes it delicious? Pierogi, perogy, varenyky – whatever you call them, they are an incredible food.

Perogy Dough
Adapted from Canadian Living
Makes ~36
Prep Time: 10 minutes + resting time

3 cups unbleached all purpose flour *see notes for gluten-free tips
3/4 teaspoon salt
2/3 cup reduced chickpea brine *see notes
3/4 – 1 cup + 1 tablespoon water

In a large bowl, whisk together the flour and salt. Add the liquid ingredients to the dry, started with 3/4 cup water and mix until it comes together. If it is too dry and won’t, add a little more water until it does comes together. Turn out onto a lightly floured surface and knead until you have a smooth dough, about 2 or 3 minutes. Cover with plastic wrap and let rest for 20 to 30 minutes. Easily doubled.

Potato, Onion and Cheddar Filling
Enough for ~36 perogies
Prep Time: 15 minutes
Total Time: 45 minutes

2 large Russet potatoes, peeled and cut into large chunks
1 medium onion, yellow or white, peeled and quartered
3 cloves garlic
1/4 cup non-dairy margarine, or more to taste; pick the one you like the taste of best
1 cup non-dairy cheddar shreds, I used Daiya with excellent results
1/4 cup nutritional yeast
Salt and pepper, to taste

In a large pot, cover the potatoes, onion and garlic with cold water and bring to a full, rolling boil. Once boiling, generously salt the water. My rule of thumb for salting water is to add salt until the water tastes appropriately salty. Boil for a full ten minutes, turn off the heat, cover the pot and let sit for about 15 minutes until the potatoes are fork-tender. Drain, add the margarine, non-dairy cheddar and nutritional yeast and mash everything until completely smooth. Taste for seasonings and add salt and pepper to taste. Set aside to cool.

Mushroom and Sauerkraut Filling
Enough for ~36 perogies
Prep Time: 10 minutes
Total Time: 30 minutes

1/4 cup non-dairy margarine
1 large onion, yellow or white, peeled and finely chopped
2 cups sauerkraut, drained
3 king oyster mushrooms, diced
~8 oz white mushroom, diced
Salt and pepper to taste

In a large skillet, heat the margarine over medium high heat and add the onions. Salt the onions and saute until they are translucent, a couple of minutes. Add the sauerkraut and mushrooms, season with salt and pepper and saute until they have softened and the liquid has evaporated, about ten minutes. Taste for seasonings and adjust to your liking. Set aside.

Potato, Onion and Spinach Filling
Prep Time: 20 minutes
Total Time: 50 minutes

2 large Russet potatoes, peeled and cut into large chunks
3 cloves garlic
1/2 cup non-dairy margarine, or more to taste; pick the one you like the taste of best
1 large onion, yellow or white, peeled and diced
8 oz bag of spinach, thoroughly washed and chopped
1/2 teaspoon dried dill
1/4 cup nutritional yeast
Salt and pepper, to taste

In a large pot, cover the potatoes and garlic with cold water and bring to a full, rolling boil. Once boiling, generously salt the water. Boil for a full ten minutes, turn off the heat, cover the pot and let sit for about 15 minutes until the potatoes are fork-tender. In the meantime, heat 1/4 cup of the margarine in a large skillet and add the onions. Season with salt, pepper and dried dill and saute until they are translucent. Add the chopped spinach, a pinch of salt and continue to saute until all the water has been released from the spinach. Drain the potatoes when they are fork tender and then mash or rice them into a large bowl. Add the sauteed onions and spinach, the remaining 1/4 cup margarine, 1/4 cup nutritional yeast and stir to thoroughly combine. Taste for seasoning and adjust. Set aside.

Assembly

Using a small ice cream scoop, or a spoon and your finger, make 1 inch balls of the potato fillings and set aside on a plate. Doing this makes the stuffing part of perogy making much, much faster and allows you to fill the dough with a consistent and generous amount of filling. Set aside while you roll out the dough.

Roll out rested dough on a well floured surface with a rolling pin to about 1/8 inch thickness, turning often to make sure it is not sticking. Using a large glass or a large round cutter, cut out circles, sprinkling with flour to ensure they do not stick to one another. Gather the scraps of dough and re-roll until it is all used up. If the dough starts to resist too much, sprinkle with a few drops of water, cover with plastic wrap and let rest again.

Fill each circle with the potato ball or a rounded tablespoon of mushroom and sauerkraut filling, and pinch together the edges. Make sure they are well sealed. Lay out flat on a cookie sheet that is lined with parchment paper and floured (it is a sticky dough!), and place in the freezer until all perogies are frozen solid. Transfer to freezer bags and keep frozen until ready to prepare. Boiling until they rise to the top is the minimum, but I like one side fried until a little crispy and a side of slightly burnt onions with non-dairy sour cream and fresh dill. I am not a fan of caramelized onions with these dumplings, I think the bite of the onion is important and caramelizing makes them much too sweet.

Notes

The amount of chickpea brine you’ll have to reduce to get 2/3 cup of a thick and egg-like texture really depends on what you’re starting with, as some are thicker than others. This recipe is pretty forgiving, so a little less or more can easily be made up for with a bit more water – just until the dough comes together. This is a good place to experiment with chickpea brine and to get a feel for reducing it to the right texture. You simply bring it to a boil and then cool to see the consistency.

I have made a gluten-free perogy dough before and it was quite successful in texture and taste, but it does crack a lot easier, so if doing so go easy while rolling it out. I always, always recommend you use this all purpose recipe, with brown rice flour for the rice portion as white rice flour leads to a gritty texture, which is the biggest drawback to gluten-free doughs.

Chervil Pesto / Pesto au cerfeuil

June 12, 2016 by theleafycauldron

La version française de cette recette suit plus bas.

Coming off of such a difficult winter, our deck garden has really been a saviour. Everything is so lush and green, you can’t help but want to sit out in such a magical spot. One of the most delightful parts of the garden so far has been my favourite herb growing – chervil. We took a trip to Ritcher’s Herbs and picked some up, along with marjoram, Genovese basil, Thai basil, garlic chives, lemon gem marigolds, lavender and French tarragon. Chervil is a delicate herb, most often seen in French cooking. It has a slight anise flavour; I would describe it as a cross between basil, French tarragon and the loveliest Italian parsley you’ve ever eaten. Everything else is growing wonderfully – the tomato plants are basically out of control, but we’ve been able to eat the most of the chervil so far.

A pesto seemed like a natural for this herb and so I whizzed one up – only took me about five minutes total. It is so savoury, with a strong cheese-like flavour and the hint of the unknown, while being like the thing you already know so well. It would be perfect on grilled veggies, sauteed tofu, boiled new potatoes or our fried gnocchi. We used toasted sunflower seeds to keep it nut-free and allergy-friendly, but pine nuts would be just as well if you’d prefer. I am actually partial to alternatives to pine nuts in pestos, as the last time I ate them, I got the so-called pine mouth.
Chervil Pesto
Makes ~1 cup
Prep Time: 5 minutes
Total Time: 10 minutes

2 cups fresh chervil, some stems included, roughly chopped
1/4 cup toasted sunflower seeds
1/3 cup nutritional yeast flakes
1 teaspoon lemon juice, freshly squeezed
1 clove garlic
2/3 cup extra virgin olive oil
Pinch of salt and freshly ground black pepper, both to taste

Combine chervil, sunflower seeds, nutritional yeast, lemon juice and garlic in a food processor or mortar. Pulse several times to start to break it down. Season with salt and pepper. Pulse several more times while slowly drizzling the olive oil in until all combined. Taste for seasoning and adjust. Store in an air tight container in the fridge.
Après un hiver ardu notre jardin de terrasse arrive à point. Cet havre féerique est si vert et si luxuriant qu’on se tarde de s’y retrouver. Un aspect des plus agréable du jardin est l’apparition de mon représentant préféré des fines herbes – le cerfeuil. Nous sommes allés chez Ritcher’s Herbs pour en acheter, ainsi que de la marjolaine, du Basilico Genovese, du basilic thaï, de la ciboulette, de la tagète citron, de la lavande, et de l’estragon. Le cerfeuil est une herbe délicate, légèrement anisée, qu’on retrouve particulièrement dans la cuisine française. Elle se décrirait comme un croisement entre le basilic, l’estragon, et un persil italien le plus frais et le plus tendre. Le reste du jardin prolifère – les plants de tomates sont hors de contrôle ! – mais nous avons tout même pu consommer presque tout le cerfeuil.

Il me semblait parfait pour un pesto alors j’ai improvisé celui-ci en un tour de main. Il est si savoureux, fromagé, avec un goût à la fois indéterminé et familier. Il se marierait parfaitement aux légumes grillés, tofu sauté, pommes de terres fraîches bouillies, ou bien avec nos gnocchi frits. Nous avons utilisé des graines de tournesol afin d’éviter les noix, allergènes communs, bien entendu, mais vous pouvez remplacer par les pignons. Pour moi-même, ayant subi une dysgueusie dû aux pignons, je favorise toujours une quelconque substitution.

Pesto au cerfeuil
donne ~1 tasse
temps de préparation: 5 minutes
temps total: 10 minutes

2 tasses de cerfeuil frais, avec quelques tiges, coupé grossièrement
1/4 tasse de graines de tournesol grillées
1/3 tasse de flocons de levure alimentaire
1 c. à thé de jus de citron, fraîchement pressé
1 gousse d’ail
2/3 tasse d’huile d’olive extra vierge
pincée de sel et poivre moulu, au goût

Rassembler cerfeuil, graines de tournesol, levure alimentaire, jus de citron, et ail dans un robot culinaire ou un mortier. Battre quelques coups. Ajouter sel et poivre. Battre plusieurs coups en ajoutant l’huile jusqu’à ce que le tout soit bien combiné. Goûter et assaisonner au besoin. Conserver dans un contenant hermétique au réfrigérateur.

Rosewater Cupcakes with Halva Buttercream (Vegan with a Gluten-Free Option)

April 22, 2016 by theleafycauldron

When we visit Montreal, our first stop is always to see Bob, our old grocer at Fruiterie Mile End. He’s one of our strongest ties to the city and it’s always more emotional than I can explain. I like to take him something homemade and this time I wanted to be able to include what he’d mentioned is his favourite sweet – halva. There are several kinds of halva in the world, but the one he means is a sesame based, fudge-like dessert, often with pistachios in it.

These cupcakes are delightful; such a surprise with a delicate floral flavour topped with a creamy, dreamy frosting that’s not unlike a peanut butter one – except I think tahini makes a much nicer buttercream than peanut butter could ever dream of. Unfortunately, my husband is allergic to all of what makes these great, so they’re for guests only. Rosewater is an incredible flavour, but like all floral desserts, restraint is needed with it or you enter soap territory pretty quickly.

Rosewater Cupcakes
Makes 16
Prep Time: 15 minutes
Total Time: ~1 hour

1/2 cup silken tofu, firm or extra firm
1/2 cup unsweetened non-dairy milk
1 tablespoon apple cider vinegar
1 1/2 teaspoons vanilla extract
1/2 teaspoon rosewater
1 1/3 cup all purpose flour (gluten-free mix is here, please use brown rice flour)
1 cup granulated sugar
1 1/4 teaspoon baking powder
1/8 teaspoon baking soda
Pinch of salt
1/2 cup non-dairy margarine, softened
1/4 cup unsweetened non-dairy milk

Rosewater syrup

1/4 cup granulated sugar
1/4 cup water
1/2 teaspoon rosewater

Preheat oven to 350 F. Line muffin tin with liners. In a blender, blend silken tofu, 1/2 cup non-dairy milk, apple cider vinegar, vanilla and rose water until smooth. Set aside. In a large bowl, using a hand or stand mixer, combine together the flour, sugar, baking powder, baking soda and salt. Add the non-dairy margarine and mix until it resembles sand, no clumps of margarine should remain. Add the blended tofu mixture and combine. Add the final 1/4 cup of non-dairy milk, mix on low until just combined and then turn the speed up to high for about 2 minutes. The batter should be completely smooth. Scoop into prepared muffin tin, filling each 2/3 of the way up. Bake for about 30 minutes, until the tops spring back at your light touch. While the cupcakes are cooking, prepare the syrup. In small sauce pan, whisk together the sugar and water and bring to a boil. Remove from the heat, add the rosewater and set aside to cool. Once the cupcake are done, remove from the oven, poke the tops several times with a toothpick and pour about a teaspoon of rosewater syrup over the still hot cupcakes. Let cool part way on baking racks, remove from tins, place on baking racks and finish cooling completely before frosting.

Halva Frosting

1/4 cup non-dairy margarine, softened
1/2 cup tahini
3 – 4 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon rosewater
Non-dairy milk, if needed
Crushed and whole pistachios, for decorating

Using a hand or stand mixer, beat the margarine and tahini until lighter in colour and fluffy, about 2 minutes. Slowly add about half a cup of powdered sugar, the vanilla and rosewater and beat to combine. Add the remaining powdered sugar in small amount, beating to combine well and monitoring until you get the buttercream texture you like. Add non-dairy milk to thin, or more powdered sugar to thicken, as you like. An extra tablespoon or two of tahini never hurt anyone, either. Top with pistachios, both whole and crushed.