Friday, October 7, 2016
Monday, September 19, 2016
Hello loyal readers,
Apologies for the hiatus, and a big thanks for understanding - it's been a very busy summer over at Savoury Sweets! Weddings, events, and birthdays galore - as well as a wonderful two-week vacation to the (very underrated) west coast of Canada. I've finally managed to find a few minutes, so I'm here to continue sharing healthy, plant based recipes to bring some colour to your plate, and variety to your diet!
I'm going to start by sharing something that I've been dreaming about since I made it - a quinoa & veggie-stuffed portobello cap. (Side note - Portobello? Portabella? Portobella? However you spell it, it's a giant, delicious mushroom.) I posted a photo on Facebook and immediately had multiple requests for the recipe - you ask, I deliver!
During my travels, I stumbled upon many secondhand bookshops, each one more adorable than the next. It was very hard not to take everything home with me. I did snag a wonderful book called Grain Power (Green & Hemming, 2013), which is what inspired this creation. Not only is this dish colourful, flavourful, and quite photogenic - but it's also filling enough to be a standalone meal. Bonus - the whole thing comes together quickly, and the filling can be prepared in advance - so it's great for a quick weeknight meal, or for a last-minute vegetarian or vegan dinner guest. Double bonus - it's gluten-free, and can be vegan if you omit the cheese, or use vegan cheese!
Smoky Superfood Stuffed Portobellos
- 4 portobello mushrooms
- 1 cup quinoa
- 2 cups water
- 3 tbsp olive oil
- 1 large red onion, diced
- 3 cloves garlic, grated or chopped
- 2 bell peppers, diced
- 1 jalapeño, diced
- 3 cups spinach, roughly chopped
- 1 tbsp olive oil
- juice from one fresh lime
- 3 tbsp fresh tarragon, chopped
- 1 tsp paprika
- 1/4 tsp smoked paprika
- 1 tsp turmeric
- salt and pepper to taste
- 1/2 cup herbed goat cheese, crumbled
- smoked Tabasco (optional)
Remove stems from mushrooms, setting the caps aside. Chop mushroom stems.
Bring quinoa and water to a boil. Cover, reduce heat to low, and let simmer about 15 minutes, until all water is absorbed, and quinoa is fluffy. Set aside.
Heat 3 tbsp oil in large saucepan. On medium heat, cook onions, stirring intermittently, about 15 minutes, or until they start to brown. Add garlic and stir. Add peppers and mushroom stems and cook until soft, about 10 mins. Add spinach, continue cooking until wilted.
Add quinoa to saucepan and stir, combining everything. Drizzle with remaining oil, lime juice, tarragon, paprikas and turmeric. Add salt and pepper to taste.
Scoop mixture into portobello caps and sprinkle with cheese, if using. BBQ, or place on a tray and low broil, until cheese is melted, about 4 to 6 minutes. Serve hot, garnished with smoked Tabasco, if desired.
Wednesday, June 29, 2016
If so, you, my friend, can make bread - right this instant.
No experience required. No fancy ingredients. This bread is easy-peasy - and absolutely delicious.
The secret ingredient is beer - yes, the kind you drink. Any beer will do, but I like to experiment and change it up each time I make it. So far, my favourite breads have been made with white beers or wheat ales. I have yet to try with a stout - but please, let me know if you venture that way! Now, lets get on with it, and get baking!
Easy Vegan Beer Bread
500g (approx 2 cups) all purpose flour
8 g (about 1tsp) salt
16g dry active yeast
4 tbsp warm water
2 tsp sugar
30 ml olive oil
371 ml (1 bottle) of your favourite beer
5 cloves of garlic, grated (optional)
3 scallions, chopped (optional)
Combine yeast, sugar and warm water in medium bowl. Stir with a fork until yeast is dissolved. Set aside 10 minutes until frothy.
Stir oil and beer into yeast mixture. Add garlic and scallions if using.
Sift together flour and salt in a large bowl. Make a well in the centre and slowly pour in the liquid ingredients. Using a spatula, or your hand, combine everything together until a sticky dough forms. Work the dough in the bowl until all of the flour is combined, and it comes together smoothly, about 2 minutes.
Cover the bowl with aluminium foil, allow to rise for 1.5hrs.
Once the dough has risen, line a baking sheet with parchment paper. Sprinkle with flour. Invert dough onto floured parchment and gather it into a round shape. (It will be gluey - very normal!)
Sprinkle the top with some more flour, and allow to rise for another 30 minutes.
Preheat oven to 425F. Make diagonal slits in the bread (as seen in the photo) JUST before putting it into the oven.
Bake for 35 minutes, or until golden brown. Allow to cool before slicing.
Tuesday, May 3, 2016
This recipe is something that I've wanted to make for years. YEARS. Why have I never done it? Procrastination, my friends. Well, that, and severe lack of Panettone. Now that I live in Little, Little Italy (Lasalle), there is an abundance of this fluffy Italian treat - at all times of year! So many varieties to choose from in fact, that I found it slightly overwhelming. Do I want currant Panettone? Chocolate Panettone? Coffee Panettone? Mixed Fruits? Original? Yellow? White? Which brand do I choose? (Italians and Panettone lovers, please weigh in on this - I still don't know!)
Once my choice was made (chocolate-filled!), I decided to go ahead and let it sit on my counter for weeks. You see, I'm SO good at procrastinating, that I also procrastinate eating things. How does someone NOT consume an entire pannetone all by themselves? Self-control, people. Self. Control. I knew that this particular panettone was destined for great things. This particular panettone was born to be transformed. This particular panettone would soon become a marvelously chocolatey, marvelously boozy breakfast miracle. Five months and mucho procrastination later, I share with you the one and only way that you'll ever want to eat panettone again.
Panettone French Toast with Chocolate
an original recipe by allison sklar
Notes: Leftover panettone freezes very well, and is easier to cut into cubes when frozen. Don't use more than half of your panettone at a time, or you'll end up with an overflowing pan, soggy toast, and unhappy tastebuds.
1/2 packaged panettone, cut into cubes
1/4 cup chocolate chips
2 tbsp Nutella
2 tbsp milk
1/4 cup 15% cream
1/4 cup Bailey's or chocolate liqueur
1 tsp vanilla extract
1 tbsp brown sugar
Line a 9x13" baking tray with parchment paper. Place cubes evenly into tray. Sprinkle with chocolate chips.
In a microwave safe bowl, heat milk and nutella for about 20 seconds, until soft. Whisk together and drizzle over toast.
Whisk together eggs, cream, liqueur, vanilla and sugar until very frothy. Pour over panettone mixture.
Bake at 350F for 25 to 30 minutes, or until set and golden.
Serve hot, sprinkled with icing sugar if desired.
Wednesday, April 13, 2016
Indonesian Style Tempeh with Black Garlic
1 slab tempeh, cut into rectangular cubes
1/2 cup olive oil + 1/4 cup for frying
3 tbsp tomato paste
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp brown sugar
3 tomatoes, peeled, small dice
5 cloves garlic, crushed
1 red chili, minced
1 habanero pepper, minced
2 tsp paprika
3 cloves black garlic, minced
NOTE: if you cannot find black garlic, add an extra tbsp of soy sauce.
2 cups rice, cooked (for serving)
Method / Instructions
Heat 1/4 cup oil in large skillet or saucepan. Over medium heat, fry tempeh until golden, about 2 minutes on each side. Drain and set aside.
Combine olive oil, tomato paste, soy sauce, rice vinegar and sugar together in a medium saucepan Whisk until combined. Add garlic, tomatoes, peppers & spices. Whisk in a few tbsp water if mixture seems to thick (some brands of tomato paste are thicker than others!). Heat over medium, careful not to boil. Add tempeh & black garlic to pot. Simmer together for 15 minutes, lightly stirring.
Serve over rice.
Friday, March 18, 2016
This multipurpose marinade is excellent for tofu, chickpeas, and rice. If you swing with the meat crowd, it's also a great sauce for chicken breasts or thighs. I want to call this a curry sauce, but I also don't want to scare any of you away. Don't be fooled by the yellow colour - it does not taste anything like Indian food!
What's really great about this marinade is how fast it comes together. Open up a can of coconut milk, squirt in some sriracha, zest and squeeze your limes, add a couple of dashes of seasoning and bam! Marinade is made.
Thai Style Chickpeas and Rice
with Coconut Lime Marinade
an original recipe by allison sklar
for the marinade:
1 can full-fat coconut milk*
1 tsp turmeric
1/4 tsp smoked paprika
1 tbsp sriracha sauce (or more, to taste)
zest and juice from two limes
for the chickpeas and rice:
1 can chickpeas, rinsed and drained
1/2 cup basmati rice
1 cup water
a few pinches salt
Make the marinade: combine all ingredients and whisk together until homogenous.
Add chickpeas to marinade and pour into heated saucepan. Heat until bubbly.
Reduce heat and let simmer, uncovered, until sauce reduces and thickens, about 15 minutes.
Meanwhile, start the rice. Combine rice and water in wide bottomed saucepan. Bring to a boil. Cover and simmer over low heat for 15 minutes. Pour rice into chickpea mixture and stir. Salt to taste. Garnish with chopped fresh cilantro if desired.
*Tip: Choose coconut milk in a can with a high fat content. The "drinking" coconut milk that's found in the refrigerated section won't do as it is lacking cream, which is important for the consistency.
Friday, March 11, 2016
Now that you've got some tasty vegan broth that's been STOCKpiled (oh, I just HAD to have some pun with that), I'm going to show you a few interesting ways to use it. I'll start with this amazingly quick and easy vegan mushroom gravy. This is the tastiest, umamiest (totally a word), most versatile gravy that you'll ever try. You can keep it classic and serve it over mashed potatoes. Or, be trendy and have it on top of a whole roasted cauliflower. Vegetarian poutine? No longer a pipe dream. Whichever way you decide to pour it, once you try it, you'll never go back to brown powder and water again. Bonus: this gravy is both vegan AND gluten-free, making it a great option for those dinner guests with special diets or food intolerances.
Mushroom & Pepper Gravy
(a.k.a. Vegan Mushroom Gravy / Vegetarian Gravy)
an original recipe by Allison Sklar
2 tbsp oil
1 pint cremini (or white) mushrooms
1/2 small onion, very thinly sliced
1 1/2 cups vegetable broth
2 tbsp cornstarch
1/2 cup water
2 tbsp gluten-free tamari (or low-sodium soy sauce, if you're not concerned about gluten)
1 tbsp rice vinegar or apple cider vinegar
generous amount of cracked black pepper
Heat oil in large saucepan. Add onions and mushrooms. Cook, stirring infrequently, about 10 minutes. Use a wooden spoon to scrape any brown bits off of the bottom of the pan. (Those brown bits are major flavour enhancers!) Add broth slowly, and bring to a boil. Add tamari/soy sauce & vinegar. Whisk cornstarch into cold water until homogenous. WHISKING GRAVY CONSTANTLY, slowly pour in the cornstarch mixture, continuing to whisk until sauce bubbles and thickens, about 1 minute. Remove from heat. Add pepper and salt, stirring with wooden spoon.
If not serving immediately, keeps well in a glass jar in the fridge for a few days. To reheat, pour mixture into saucepan with a tiny bit of water. Whisk constantly until heated. Serve hot.
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Monday, March 7, 2016
A little embarrassed to admit, these days, I've been a broth-in-a-box kind of girl. I know, I know! Making soup broth is so easy! The problem is, I've always found homemade broths to be expensive, and quite wasteful, throwing all of the strained, overly mushy vegetables straight into the trash. However, my thoughts on this subject changed dramatically when I recently discovered that broth can actually be a great way to use up otherwise unusable produce!
I had been stockpiling a few vegetable odds and ends in my freezer over the last little while (too-soft celery, wilted mushrooms, broccoli stems), and I decided that this would be a great time to use them all up. I added in some garlic and onions (for some super flavour and amazing healing properties) along with a few of the herbs that I dried last summer, some tamarind, and some salt, and a beautiful, versatile broth was born!
The base of your broth should be made up of garlic, onions, celery and carrots. Mushrooms, if you have them on hand, add a lot of flavour as well. The rest is up to you! Here are a few things that I always include:
- Prunes - to create rich colour and add subtle sweetness. Thank you Ottolenghi for this suggestion. I never go without it!
- Tamarind - to add a bit of tanginess. You can adjust the amount to your taste preference (a little goes a long way!)
- Dill - if I don't have fresh dill on hand, I'll add a generous sprinkling of dill seeds to get a nice burst of earthy flavour. This is reminiscent of the dill-icious matzah ball soups that I ate as a child.
- Black pepper & chilli flakes - for a little bit of bite.
- Salt - but only at the end! Salt your broth only once it has simmered away for a long time, so you know it's reached it's maximum flavour potential. This is a great way to avoid over-salting.
Whole Vegetable Cooking: Healing Vegan Broth
(Basic vegetable soup stock / vegan soup stock)
3 tbsp olive oil
2 medium onions, peeled & roughly chopped
1 entire bulb of garlic, peeled & roughly chopped or minced
4 stalks celery with the leaves (if available), roughly chopped
3 carrots & greens (if available), roughly chopped
1 tsp tamarind paste (or more, to taste)
2-3 sprigs thyme
1 bay leaf
1 bunch fresh tarragon (or 2 tbsp dried)
1 bunch fresh tarragon (or 2 tbsp dried)
1/2 cup chopped dill (or 1 tbsp dill seeds)
2 tsp ground black pepper
2 tsp chilli flakes
salt, to taste
+ any leftover veggies / odds / ends you have laying around!
Heat oil in large pot for about 1 minute. Over medium heat, add onions, sauté until translucent. Add garlic, celery & carrots. Sauté for 5 minutes, until vegetables begin to soften. Add "leftover" veg, if using, and cover with water. Bring to a boil. Add tamarind, prunes, spices and herbs. Cover, and simmer over low heat, 3 to 4 hours, stirring occasionally. Use fine mesh sieve to strain soup into clean pot. Taste & add salt as needed. Can be stored up to 2 weeks in refrigerator or 6 months in freezer.
Wednesday, March 2, 2016
"Best Ever." I see this phrase, and variations of it, used liberally all over the internet. Everything seems to be the "best ever." A quick Google search for "best cookies ever," will land you with millions of results, but not necessarily what you're looking for. In Vancouver, a friend of mine once counted 6 "world's best pizza," signs within a 1km radius of each other. I have eaten the "best food in the city," at countless locations, all in the same city. Recently, my boyfriend and I embarked on a (fattening) quest to discover the best pizza in our area. What we've learned: we both have *very* different criteria when it comes to pizza. (I like thin crust, lots of sauce, little cheese - he likes the complete opposite. Clearly, our opinions differ greatly on which pizza is the best.) So how is it that so many places claim to be the "best ever?" I'll chalk this phenomenon up to two things: first, many people truly believe that they have the best *insert food name here* ever, based entirely on their own personal preferences. The second reason is that curiosity sells. People want to know - is it really the best ever? The thing is, it's a win/win situation: if it is the best ever, a-w-e-s-o-m-e! I just got to eat it! If it's not the best ever, I can ridicule those who think that it is, and I can fill the internet with my angry opinion!
All that being said, I'm here to tell you that these kale chips really are the best that *I* have ever had. They are crispy, umami, and not too salty. That's all a kale chip really needs in life, and that's what I'm here to share with you today.
Things to note before making this recipe
1. If you do not have a dehydrator, you *can* make these in the oven, as long as it's on the lowest setting. My oven goes down to 170F, which is only 10F higher than my dehydrator, and it works very well. If your oven only goes down to 200F or so, you'll have to check on them regularly, and continue flipping to make sure that they don't burn. If they start to brown, get out of town! (And by that, I mean take them out of the oven. They're done.)
2. Nutritional yeast has no substitute. Buy the flaked kind, not the powder. You can find it at most bulk stores, or at specialty health food stores. As it's rising in popularity, you can sometimes even find it in chain grocers in the "organic/health food" section.
So without further adieu, the humble, tasty, umami filled, nooch speckled, crispy, tangy, delicious kale chip.
The Best Ever Kale Chips
a.k.a. Nutritional Yeast Kale Chips
a.k.a. Umami Kale Chips
a.k.a. Cheezy Vegan Kale Chips
2 bunches of kale
2 tsp sesame oil
3 tsp soy sauce
1/4 cup nutritional yeast
Remove all stems from kale. All of them. Get them off of there! They have no place in the life of kale chips. Toss leaves in a large bowl with sesame oil and soy sauce. Massage into kale until all leaves are coated. Toss with nutritional yeast.
Place on dehydrator sheets (or on parchment-lined baking sheet) and dehydrate at 160F for 3 to 4 hours, or until they are crispy. If they are in the oven, put your oven to it's lowest setting, and bake, turning about once every 30 minutes, about 2 to 3 hours, or until crisp.
Note: Smaller pieces will crisp up faster - feel free to remove them earlier to snack on while you're waiting. I highly encourage this.
Thursday, January 28, 2016
Ajvar! Caponata! Pindjur! If you're of North American descent, chances are, you've never heard any of these words. They're in fact three different condiments from various parts of the world, whose ingredients differ regionally. What they often share is a beautiful base of eggplant and tomato.
Ah, the eggplant-tomato combo. Where have you been all my life? A few years ago, I realized that I actually enjoy eggplant. More recently, I discovered that I enjoy it even more when it marries with tomato to become a sweet and tangy sauce. Today, I present to you my version of an eggplant-tomato sauce. No, it's not a babaganoush. And it's not quite a ratatouille. It's it's own thing, really, so I'll just refer to this as a "condiment" for now. I do wish I could eventually come up with a jazzier name, because this saucy spread really jazzes up whatever it touches.
This "condiment" is great served hot, or cold, and is a wonderful topping for fresh bread or crackers. I also like to eat it on top of polenta (similar to a recipe in Ottolenghi's "Jerusalem"), or as a dip with pita chips. Enjoy this dish on it's own, or watch it transform into something new when mixed with thick yogurt. Toss in chickpeas to make it into a meal, and adjust the heat to your liking. It is truly a versatile food!
Eggplant & Tomato Relish
an original recipe by allison sklar
1/3 cup olive oil
1 large eggplant, cut into 1" cubes
4 - 5 medium canned plum tomatoes
1 cup tomato juice
1 tbsp tomato paste
2 tsp sugar
1 tsp salt
1 tsp lemon juice
2 tbsp each: chopped oregano, cilantro & parsley
1 tbsp sambal olek chili sauce, or more to taste
Heat oil in large pan or wok. Cook eggplant over medium-high heat, until reduced in size and browned. Oil will first be absorbed, then will separate. Drain eggplant and return to pan with tomatoes, tomato juice and tomato paste. Add sugar, salt, lemon juice. Continue stirring until the mixture comes to a boil. Reduce heat and cook until eggplant and tomatoes begin to homogenize. Add herbs and chili sauce and cook for 2 more minutes. Serve warm or cold.