Category: green

Frittata Frittata

Is there anything prettier than a frittata? When done right, this easy meal makes for a stellar sunday brunch centrepiece. The awesome thing about these that the variation possibilities are endless. Veggies, meats, cheeses… Mix and match your favourite combo, arrange it in the dish, pour your egg mixture over it, bake, and voila! Frittata magic.

Some of my favourite variations:

Smoked gouda & figs
Olives, arugula & feta
Pears & brie
Bell peppers, cheddar & mushrooms
Cheddar & apple
Chard & chile

So go ahead, impress your guests & get your frittata on!

Spinach, Goat Cheese & Tomato Frittata
an original recipe by allison sklar

ingredients
6 large eggs
1/4 cup cream (15% or higher)
2 tsp corn starch
1/2 cup chopped spinach
1/2 cup cherry tomatoes, halved
1/2 log goat cheese, crumbled
salt, pepper & fresh thyme
oil or butter, for greasing

method
Whisk cornstarch into cream. Whisk eggs with cream mixture until frothy. Mix in goat cheese, spinach and spices. Pour into greased 9″ or 10″ shallow round baking dish. Arrange cherry tomatoes on top. Bake at 325F for about 25 minutes, until eggs are set and no longer runny. Serve hot.

Green Pea Soup with Roasted Chickpeas

Last week, I posted about Brussels sprouts, the little green vegetables trying to shed their bad reputation. Today, I’ll spotlight another miniature green friend, who often gets tossed under the rug (or fed to the dog.) Please, allow me to re-introduce you to the humble sweet green pea. Often cooked until mushy, overdone, brown, or, to the horror of many, straight out of the can (yuck!) peas were never a favourite of mine. Little did I realize that in another state, these little veggies could pack a flavourful punch. Some may even consider them gourmet (pea froth garnish, anyone?).

It wasn’t until I attended a wedding this summer that I realized that green peas make a wonderful soup. Born and raised in Quebec, “pea soup,” to me has always meant that of the yellow variety, with little chunks of ham and maple syrup. Not that I don’t love that one – I do! It’s part of our culture, a taste of our heritage. I just wasn’t aware that there was another pea, hiding from the spotlight, that could create a wonderfully aromatic, complex, naturally creamy soup, almost entirely on it’s own! 
And oh, that colour though!
Creamy Pea Soup with Roasted Chickpeas
an original recipe by allison sklar
soup ingredients
1 medium onion, diced
2 cloves garlic, chopped
2 tsp oil or butter
2 cups frozen green peas
1/2 cup chopped fresh parsley
1 cup water
salt & pepper, to taste
chickpea ingredients
1 can chickpeas, drained
1/2 tsp salt
1 tsp cumin
1 tbsp sumac
2 tbsp oil
Roasted chickpeas: Preheat oven to 400F. Toss chickpeas with oil and spices. Lay on parchment lined baking sheet and roast for about 40 minutes, until crisp. 
Soup: Heat oil (or butter) in medium saucepan over medium heat. Add onions and garlic, cooking until translucent. Add water, parsley and peas. Turn up heat to high, bring to a boil. Transfer mixture to blender & blend until completely smooth. Serve hot, garnished with chickpeas. 

Honey Roasted Brussels Sprouts

Brussels sprouts. Known only to some as “that food in movies that kids never eat,” Brussels sprouts have gotten a bad rap over the years, possibly due to the fact that people have been cooking them the wrong way. However, there is a reason that they’ve been experiencing a resurgence – and you’ll probably see them make an appearance a lot more often this Thanksgiving, Christmas & holiday season. These miniature cabbages of joy are sprouting up everywhere from upscale restos to food network kitchens. New age foodies have learned that when prepared and heated correctly, these little green powerhouses make for a tasty, tender, buttery dish. Now, what I’m about to say may shock you, so brace yourselves – YOU DON’T HAVE TO ADD BACON! I know, I know. Forget what all those other foodie sites & food network stars tell you. The secret to brussels sprouts that taste good ISN’T bacon. The secret is proper cooking time. To me, bacon is a cop-out. You’re basically adding it to mask the flavour that you don’t like. Thing is, if you make these little babies properly, they’re so delicious on their own that you don’t need the bacon at all. In fact, bacon would only distract from the natural tastiness. Before we get started, let me give you a few other pointers that’ll help amp up your brussels sprouts game in the future.

3 Things not to do with brussels sprouts:
1. Do not boil the living daylights out of them.
2. Do not boil the living daylights out of them.
3. Do not boil the living daylights out of them.

Great! Now that we’ve got that covered, remember: do not boil your brussels sprouts. This is a surefire way to make sure you’ll never eat them again. They become soggy, bitter, and truly unpalatable.

3 Things you should do with brussels sprouts:
1. Leave whole & steam them.
2. Finely chop & pan-fry them.
3. Half, glaze & roast them.

Today, I’m going to show you how to glaze and roast the tastiest brussels sprouts you’ve ever had.
So heat up your ovens, and get your sprout show on!

Oven Roasted Brussels Sprouts with Honey Glaze
an original recipe by allison sklar

ingredients
2 cups brussels sprouts, chopped in half, woody bottoms removed
2 tbsp honey
3 tbsp oil
1/4 tsp cracked black pepper
1/4 tsp salt
1/4 tsp cayenne (optional)

In a medium sized bowl, whisk together honey and oil until homogenous. (If you’re having trouble stirring, it helps to heat the honey slightly in the microwave.) Add salt, pepper & cayenne. Toss brussels sprouts to coat. Transfer to greased baking dish (8″square should do the trick!). Roast in preheated oven at 400F for 30 to 40 minutes, stirring half way through. They are ready when golden and very tender.

Vegan "Meat" Sauce with Lentils

I got 99 posts, but a meat sauce ain’t one! (Well, until now!)

You guys! This is my 99th post! Are you as excited as I am? Well, you should be. Because this is by far the best of the best. I mean, this is some real stick-to-your-ribs, blow-your-socks-off, even-ravenous-carnivores-will-love-it saucy sauce. Even my boyfriend, the lover of all things meat, declared this sauce to be “so meaty!”

Do you need any more reasons to make this right now? Really? Alright. Here are 10 reasons you should make this sauce: It’s hearty. It’s tasty. It’s spicy. It’s easy. It’s healthy. It’s vegan. Low sodium. Soy-free. Gluten-free. No added sugar. And, for all of those worried about protein intake, it’s an excellent source of the good stuff!

Serious winning all around.

One of my favourite things about this sauce is how quick and easy the process is. Chop up your ingredients, toss ’em into your slow cooker, set it, and forget it! Let your kitchen, and your house, smell like you’ve been slaving over the stove all day (when really, you’ve just been doing other important things, like catching up on some Netflix.)

Ok, ok. I’ll spare you more blab and just get right to the recipe – so that you can get right to it and cook!

Hearty Vegan Slow Cooked “Meat” Sauce
with lentils, olives, and sun-dried tomatoes
a.k.a AWESOME SAUCE
an original recipe by allison sklar

ingredients
1 medium red onion, diced
3 cloves garlic, minced
1/3 cup brown or green lentils (dried)
1 large can no-salt-added diced tomatoes with liquid
1/4 cup chopped sun-dried tomatoes
1/3 cup chopped pitted mammoth green olives
2 tbsp olive oil
2 small green chile peppers (or more, if you like a spicy sauce!)
1 tbsp Jamaican jerk seasoning mix (or a mix 1/2 tbsp paprika (not smoked), and 1/2 tbsp herbes de province)

method
Mix all ingredients together in slow cooker. Set on high for 3 hours. Remove lid, stir. If you notice it is starting to become too dry, add a few tbsp of water until desired consistency is reached. Return lid to pot and continue to cook for another 3 to 4 hours. Lentils will be tender and sauce will darken in colour.

Ways to serve it

  • On top of pasta
  • Mixed in with rice
  • On bread (as bruschetta)
  • With a spoon




Asparagus, Fava & Snap Pea Salad

Here’s a great, super fast, super easy vegan meal packed with flavour, packed with protein, packed with nutrients, and oh-so-green! I found some beautiful asparagus this week at my local grocer (nice, thin stalks & bright green in colour, which is what you should look for when choosing asparagus!) Inspired by Ottolenghi’s newest book, Plenty More, and whatever else I had on hand, I came up with this. This salad is on the hearty side, which means that you can enjoy it on it’s own, or as a stellar side dish. If you don’t have all the ingredients on hand, don’t worry! I’ve put some substitution ideas in parentheses just for you.

Asparagus, Fava Bean & Snap Pea Salad 
inspired by Yotam Ottolenghi’s Plenty More 
ingredients
1 bunch asparagus, woody ends snapped off, roughly chopped
2 cups snap peas, roughly chopped
1 cup cooked, frozen, or canned fava beans (edamame works well, too!)
1 medium avocado
1 handful chopped fresh cilantro (or parsley if you prefer!)

2 tbsp olive oil
1 tsp lemon juice
1 tsp apple cider vinegar
2 tsp tahini (or dijon mustard)
1 tsp agave (or honey)

1 tsp harissa paste (or sriracha)
1 tsp ground corriander seed
pinch of chilli flakes
cracked black pepper
sea salt
Blanch asparagus, beans and snap peas in boiling water for 3 minutes. Remove with slotted spoon and place into colander. Run under cold water to cool. Place into large salad bowl. Top with chopped avocado and cilantro. Whisk dressing ingredients together. Toss to coat.

Summer Slaw (Creamy Sesame Coleslaw)

Any time that I feel as if I’ve overeaten, or when I’ve drank too much, I find myself attempting to compensate the following day by consuming ridiculous amounts of vegetables, taking multivitamins, and drinking green smoothies.

Today has been one of those days.
The only problem? I was super hungry, and craving something creamy.
My fridge brimming with a medley of fresh fruits and veggies, I concluded that a salad with a creamy dressing would perfectly satisfy this craving all while ensuring that my veggie intake for the day remained at an all-time high.

Inspired by a bagged Asian-style salad that I tried out recently, I decided to make a creamy asian coleslaw – and to take it up a notch, I made it vegan! Now, I know what you non-vegans are thinking. How can you make something creamy without actual cream? The answer to this perplexing question- Vegenaise and tahini – a match made in vegan heaven!

Creamy (Vegan!) Sesame Coleslaw
an original recipe by allison sklar

what you’ll need 

for the salad
2 cups chopped mixed cabbage greens
1/2 cup asian-style fried noodles (such as these: La Choy Chow Noodles)
4 tbsp chopped fresh cilantro
4 tbsp slivered roasted almonds

for the dressing
4 tbsp Vegenaise
2 tsp tahini
2 tsp sesame oil
3 tsp apple cider vinegar
2 tsp agave nectar
salt & pepper to taste

how to do it
Combine cabbage, noodles, cilantro and almonds. Whisk dressing ingredients together until creamy. Pour over cabbage mixture and toss to coat.

Note: if preparing ahead of time, only add noodles in just before serving, otherwise they will be soggy. Nobody likes a soggy noodle.

Honey Garlic Brussels Sprouts with Almonds

Prior to last year, Brussels Sprouts and I had never crossed paths. Perhaps it was because I was brought up thinking that these little green spheres were meant to taste putrid, and that I should avoid them at all costs. (In reality, I think it was just because my mother didn’t like them herself.) Whatever the case, I discovered cabbage’s baby cousins while on holiday abroad, and I have been eating them happily ever since. 
Lately, I’ve been hum-ho while cooking (aka, lazy) and eaten most of my veggies straight-up steamed. Tonight however, I decided that it was time to spruce things up. A gander into my fridge led me to throw in a dash of this, a sprinkle of that, and before I knew it, voila! A delightful honey garlic sauce was born.

Honey Garlic Brussels Sprouts with Almonds
an original recipe by allison sklar
what you’ll need
2 cups brussels sprouts
4 tbsp honey
1 medium head garlic
1/4 cup slivered almonds
sea salt & black peppercorns
2 tsp sesame oil
3 tbsp olive oil
how to do it
chop brussels sprouts into thin pieces. chop garlic into large chunks. whisk together oils and honey. toss mixture with brussels sprouts into a large frying pan. over medium-low heat, cook until desired tenderness is reached (about 10 minutes). If brussels sprouts begin to brown too quickly, toss in 2 to 4 tbsp of water and cook until water evaporates. sprinkle with desired amounts of salt and pepper just before serving.