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LemonSquares_4249

If I hadn’t said these were Vagen, you wouldn’t have known.

 

These chewy lemon squares are a family favourite that I’ve been making for years. To be honest, I’ll probably make the vegan version from now own, these were THAT good. As per the non-vegan version, these are very lemony, so you must LOVE lemon.

For the non-Vegan version, please click here.

Vegan Lemon Squares

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Chewy and lemony all at the same time.

 

Original recipe adapted from Company’s Coming, Squares by Jean Pare.

Makes 1 pan 9″ x 9″

Ingredients for Shortbread Crust:

  • 1  1/2 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup vegan margarine
  • 1/4 cup coconut oil

Directions for Shortbread Crust:

  1. Preheat oven to 350° F (177°C). Line a 9″ x 9″ square pan with parchment (it makes it easier to lift out to cut).
  2. Crumble the margarine and coconut oil into the flour, sugar until mealy (you can save time and pulse this in a food processor, metal; blades).
  3. Press into a prepared 9×9 inch pan. Bake for 20 minutes.

Ingredients for Chewy Lemon Topping:

  • 2 vegan eggs (I used this recipe: 2 tbsp ground flax seeds + 6 tbsp warm water (whisk together and allow to sit for 5 minutes))
  • 1/4 cup + 2 tbsp lemon juice
  • 1 cup granulated sugar
  • 2 tbsp all purpose flour
  • 1/2 tsp baking powder
  • 1 cup unsweetened coconut
  • 1/4 tsp salt
  • 1 tsp lemon oil
  • 6 drops yellow food colouring (optional)

Directions for Chewy Lemon Topping:

  1. Stir together all of the ingredients. (I successfully left this on the counter while the shortbread pastry was baking and it seemed to thicken even more!)
  2. Spread over shortbread base evenly. Bake at 350° F (177° C) for additional 30 minutes, until set in the centre and golden in colour.
  3. Lift out of the pan using the handy parchment. Cool and cut into squares, or bars. Serve at room temperature.

Notes:

  • I was concerned that the flax would impart a flavour but the coconut and lemon flavourings were enough to mask it. To be honest, you can’t tell that these are Vegan.
  • You can use other Vegan egg alternatives, I just can’t predict how this recipe will behave with them. The blog I linked it to explains real egg behaviour in baking very well so you can make informed decisions on alternatives.

LemonSquares

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It’s the most wonderful time of the year! You may think that I’m referring to Christmas, but then you’d be wrong. It’s Halloween, of course! JT and I traditionally have a pumpkin carving contest, and this year is no different. We scour the net for unusual pumpkin patterns and when we find one we get down to the dirty job of carving. Carving is made easier with the right tools, but then again isn’t everything? I bought a set of pumpkin carving tools at an end of season sale last year and wish I had bought two sets! So in light of the grand tradition, I’m going to ask you to vote on your favourite pumpkin! May the best pumpkin win!

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Vote for me. Vote for me!

ScaryPumpkin_1255

Vote for me. Vote for me!

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Hope the decorations and the scary music doesn’t frighten the wee ones too much!


We were craving a unique hors d’œuvres so I remade a traditional polenta recipe into a delightful orange snack: polenta “fries”! The orange is strictly from the sharp cheddar. And the best part is that you can easily freeze these babies for those lovely drop-ins during the holiday season.

Cheddar Polenta “Fries”

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They are crispy on the outside, soft and creamy on the inside.

Ingredients:

  • 1 cup fine cornmeal
  • 2 cups stock (vegetable, beef or chicken)
  • 150 g grated old cheddar cheese
  • Salt to taste
  • 1/4 tsp smoked paprika
  • Pinch of chili flakes
  • 2 tbsp finely chopped chives

Directions:

  1. Bring stock to a boil and add the smoked paprika and chili flakes.
  2. Slowly add the cornmeal, whisking quickly as you add it.
  3. Add the grated cheese and mix well.
  4. Turn heat right down to low and cook for 10-15 minutes until it no longer feels as hard grain.
  5. Turn into a parchment lined square Pan about 22 cm x 22 cm or 9″ x 9″ and press down evenly and firmly. Allow to cool.
  6. Cut into 1cm or 1/2″ wide “fries” about 5 cm or 3″ long. Fry each side until golden in a light oil.
  7. Serve warm with marinara sauce or salsa.

Other serving suggestions:

  • Serve with soup instead of crackers.
  • Cut into small rounds and serve instead of rice or potatoes with a gravies meat.
  • Cut into small rounds and serve as ‘crackers’ topping with a cold cut or a pickle round!
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Marinara Sauce or Salsa are the perfect accompaniment.

PolentaFries_1162

You sure I can’t interest you in even one?

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We survived another Doran weekend; these weekend are full of gluttony, laughter and somewhat excesses but most of all, they are full of friendship, love and stories. And laughter, A lot of laughter. We decided to spend this weekend at the cottage because our dear friends hadn’t been up for quite some time, plus we wanted to share our new found excitment in the renovations with them! September weekend weather can be hit and miss and we had both this time around. Sunny or not, it was damn chilly and we had the heat on more than the windows open. Fall is definitely the the air. And as luck would have it, I forgot my shoes at home, so the majority of the weekend was spent in flip flops and borrowed socks, thank you T!

I always like to serve a little nibbly with cocktails; drinking on an empty stomach can be dangerous so when I came across these flavourful little nibbles, I was all over them. A touch of heat, a touch of sweetness and a lot of texture, these will surprise you with how easy they are to eat!

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They are not sticky at all.

Honey-Spiced Almonds

Makes 3 cups (recipe adapted from Epicurious)

Ingredients:

  • 1 tbsp olive oil
  • 3 cups whole almonds, skin on
  • 2 tbsp honey
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp cumin
  • pinch of cayenne
  • 2 tsp salt
  • 2 tbsp black and white sesame seeds

Directions:

  1. Pre-heat the oven to 300° F (XXX° C). Line a baking sheet with a silpat® sheet or parchment.
  2. Sift the spices and salt together and set aside.
  3. Heat the oil in a large pan, add the almonds and roast for 2-3 minutes. Remove from heat.
  4. Add the honey and stir well. Sprinkle the spices over the sticky almonds. Add the sesame seeds and stir well to combine.
  5. Turn out the almonds onto the prepared cookie sheet and flatten to one layer of almonds. Bake for approximately 15 minutes (watch so it doesn’t burn), turning at least once in the process.
  6. Cool completely and serve.
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The sesame are a nice little touch.

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The almonds crisp up very nicely.

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It’s been blazing hot in Toronto, as I am sure most of my dear readers are experiencing in the northern hemisphere. For our dinner party last week, I decided to make the Armenian Nutmeg Cake (OK, I didn’t make another cake, I simply defrosted the cake I made about a month ago) and I wanted to serve it warm with a cold scoop of hazelnut frozen yogurt. I chose hazelnut because I adore the flavour (no, JT didn’t even save me a bite of the frozen yogurt) and I wanted something nutty to go with the nutmeg cake. I also made a very easy caramel sauce (just used ordinary milk instead of cream, which still worked out but wasn’t as creamy). Now this recipe is not entirely fat-free because hazelnuts contain fat, but it’s about balance, I saved the fat with using fat free Greek Yogurt so I didn’t mind adding the ground hazelnuts. You could leave the ground hazelnuts out entirely opting to use just the extract but then you will need to balance with a bit more sugar, as roasted hazelnuts have a bit of sweetness to them.

All in all the recipe worked out well. The yogurt adds a very nice tanginess to the frozen dessert that I liked. The caramel sauce balanced the tanginess (good call JT). And I adore a contrast of warm and cold; cake: warm, frozen yogurt: cold!

Creamy, nutty, low fat frozen yogurt.

Low Fat Hazelnut Frozen Yogurt

Makes a little more than 500 g of frozen yogurt

Ingredients:

  • 1/2 cup hazelnuts, roasted and peeled (I found this method after I painstakingly peeled mine the old fashioned way!)
  • 2-3 tbsp brown sugar, or to taste
  • Pinch of salt
  • 1-2 tsp hazelnut extract
  • 500 g non-fat Greek yogurt

Directions:

  1. In a coffee grinder reserved for this type of thing (i.e. not coffee) grind the hazelnuts, salt and brown sugar until it becomes a paste (like peanut butter). Mine took about 10 minutes, stopping to allow the machine to cool down every so often.
  2. Whisk the hazelnut extract into the non-fat Greek yogurt, and then whisk in the hazelnut mixture. I found the mixture was a bit lumpy so I took my immersion blender and blended it until I no longer saw any lumps. Doing this will make the yogurt a bit more liquidy, but it still works.
  3. Pour into the chilled ice cream bowl and assemble as per instructions. Turn on and allow the machine to work its magic. Mine took about 20 minutes. Scrape into a freezable container and freeze.
  4. Frozen fat free Greek yogurt doesn’t have enough fat to make it creamy straight out of the freezer, so I had to bring it out to sit on the counter for about 10-20 minutes, depending on how cool your house it. Scoop onto prepared plates and drizzle with the easiest caramel sauce ever.

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