-dried chili peppers, chopped
Halve tomatoes across their widths, and place cut side up in a baking dish. Drizzle with olive oil, add dried chillies, and fresh thyme. Mushrooms and tomatoes were both roasted in the same baking pan, the mushrooms were placed with their gills facing up and were brushed with oil. Bake in oven for at least 25 minutes.
-raw sunflower seeds
-Daiya shredded mozzarella 'cheese' (which is starting to become available in practically every grocery store in North Bay!
Tangy Tomato Chutney
Recipe here, with modifications below.
-1 tbsp olive oil
-1 onion, finely chopped
-1 crushed garlic clove
-1 tbsp sundried tomato paste
-400g can organic chopped tomatoes
Heat the olive oil in a pan and add the finely chopped onion. Cook for 5 mins until softened. Stir in the crushed garlic clove and cook for a further minute. Add the sundried tomato paste, the chopped tomatoes and a pinch of sugar. Gently cook for 30-35 mins, until rich and thick. Season to taste, then leave to cool before serving.
Turkey Burgers (served on O-Dough's buns)
Recipe here, with modifications listed below.
-2 tbsp grapeseed oil
-1 large onion, finely chopped
-2 garlic cloves, crushed
-450g/1lb ground turkey
-200g dried apricots, finely chopped
-1 large carrot, grated
Heat 1 tbsp oil in a pan and gently fry the onion for 5 mins until soft. Add the garlic and cook for 1 min. Tip into a bowl and set aside to cool.
Add the rest of the ingredients to the cooled mixture and mix well with your hands. Season to taste and shape into 8 patties.
Heat the remaining oil in a large, non-stick frying pan and sear the burgers on each side until well coloured (3-4 mins). Once both sides are seared, reduce heat and continue to cook for 10-15 mins.
Spiced Parsnip Bubble & Squeak
-800g parsnips, chopped into chunks
-1 tsp turmeric
-1⁄2 Savoy cabbage or 300g Brussles sprouts, finely shredded
-large handful frozen pea
-juice 1⁄2 lemon
-1 tsp cumin
-1 tbsp garam masala
-1 bunch coriander, chopped
-1 red chilli, de-seeded and finely chopped
-2 coriander sprigs, to serve
Tip the parsnips into a pan of cold water with the turmeric and a little salt and boil for about 12 mins until they are on the brink of collapsing. While the parsnips are cooking, blanch the cabbage or sprouts in another pan of boiling water for 3 mins until tender, adding the peas for the final minute, then drain well.
Drain the parsnips well, then tip back into the pan and roughly mash with the lemon juice. Then beat in all the other ingredients, and season with salt. Heat oil in a non-stick frying pan about 28cm in diameter, and press the parsnip mixture into the pan. Cook until crisp underneath, then turn over with a fish slice. (Don’t worry if it breaks at this point, it will hold eventually.) Keep cooking until crisp on the other side, then slide onto a plate and flip back into the pan again. Keep on doing this until you have a crisp, puck-shaped cake. Serve on a plate or board, cut into wedges.
Tobel made these cookies (Pamela's Chocolate Chunk Cookie Mix) following the recipe on the package, except he didn't add the required egg. It never would have occurred to me to try this, and they turned out just fine! I'm excited to be able to use a baking mix like this without the eggs!