Vegan Spanakopita

In converting a recipe to Vegan, I generally try to keep in mind all the flavours AND the textures in the non-vegan version. When I decided to make Vegan Spanakopita I became very excited until I remembered that there was crumbled feta in my recipe. Crumbled feta is not Vegan, so I began to think…what oh what can I use to replace the flavour and the unique texture this delicious cheese brings to the table. Yes, I could have omitted it altogether, but then it wouldn’t be as delicious!  Some time ago, I’d made a note to marinate tofu in ‘feta’ flavours like lemon juice, apple cider vinegar, salt, oregano and olive oil…so I did a little experimentation and came up with this version. It’s actually pretty tasty on its own, but I needed it for this recipe so there won’t be marinated tofu on the buffet table, but this spanakopita more than makes up for it. I don’t think the non-vegans will mind this version. But there will be pulled pork and bacon wrapped dates just in case ;-)!

A kitcheninspirations original recipe.

Makes about 50, 6 cm (about 3 inch) triangles

Ingredients:

• 1 tbsp canola oil
• 1 large sweet onion, sliced thinly
• 5 cloves garlic ~20 g, finely minced
• 500 g zucchini grated (about 2 medium-sized)
• 300 g spinach
• 3-4 tbsp finely chopped fresh dill
• 2 tbsp chopped fresh oregano
• 350 g marinated tofu, drained, roughly chopped (recipe below)
• About 8-10 sheets phyllo
• 1/4 cup canola oil

Directions:

1. Heat canola oil in a large dutch oven. Add the sliced onion and sweat it out a bit, add the garlic and cook for about a minute. Add the grated zucchini (click here for some clear steps on making this dish) and cook for 3-4 minutes. Add the spinach and cook until it has totally wilted.
2. Remove from the heat and add the fresh dill, oregano and roughly chopped marinated tofu. Set into a fine sieve and allow to cool and drain.
3. Once completely cool, prepare the phyllo sheets by cutting them into 3 cm or 2.5 inch strips and lightly spraying each one with canola oil. Use two strips per triangle. Place one heaping teaspoon of the cooled filling onto one end and start folding into a triangle. Brush or spray lightly all over with the canola oil.
   

   A heaping teaspoon of filling goes at the end.

   

   Begin folding into a triangle and continue until the length is used up.

   

   The nature of the folds covers in the filling very well.

   

   A tidy little triangle.

4. Bake at 350°F for 12-14 minutes if saving for the freezer or 116-18 minutes to serve immediately.
5. To reheat, place a single layer of the triangles onto a baking sheet and reheat in 300°F for 10 minutes or until golden.

The oil makes the phyllo very crispy.

Marinated Tofu

Makes enough for one batch of Spanakopita (prepare 1-2 days ahead to allow tofu to absorb the marinade flavours)

Ingredients:

• 350 g extra firm tofu
• 1/4 cup apple cider vinegar
• 1/4 cup lemon juice
• 1/4 cup water
• 1/4 cup EVOO
• 1 tbsp fresh oregano
• 1 tbsp plus 1 tsp sea salt
• 1/2 tsp freshly ground mixed peppercorns

Directions:

1. Place the drained tofu on a cutting board over a sink so it’s tilting a bit into the sink. Place another cutting board on top and a heavy cast iron pan. Leave for 30 minutes to drain.
2. Meanwhile, combine the apple cider vinegar, lemon juice, water, EVOO, oregano, sea salt and peppercorns and mix well.
3. Once drained, dry off the tofu and cut into 1 cm cubes. Place into a glass container and cover with the marinating liquid. Marinate in the refrigerator, shaking the jar intermittently over 1 to 2 days. Drain to use.

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That’s a lot of years and then some! And Tilapia with white wine en Papillote

It’s a holiday weekend today, Queen Victoria’s birthday to be exact! What is interesting is that Canada celebrates this day, but the UK does not!
And it’s our wedding anniversary weekend (actually was yesterday)!
I met JT when I was 15 and knew instantly that we would be together! The day we met I went home and wrote my new name; I still have the book (it was the Book of Nothing) I wrote my new name “Eva Taylor” in script. We met through Facebook -10.2 — the Citizens Band Radio (breaker, breaker; remember Smokie and the Bandit?) it was my brother’s radio but he quickly discovered he could talk to cooler people if he had a girl on board. My Dad forbade us to use our real names so I was Leslie and my “handle” was “The Roxy Roller” and he was John “The Baracuda” both from some cool songs of the day. JT was “Blue Magic”. Blue Magic was a wee bit older than I and I knew my parents wouldn’t approve; we were together a year before they found out. I went to the library a lot; my parents thought I was very studious. At night, JT used to come over to our apartment after my parents went to bed and we’d toss love letters to each other from my second floor bedroom window (not sexts but actual love letters, the Romeo and Juliette kind). When my parents met him, they also fell in love. My biggest regret is lying to them for a year but they forgave me. After my Dad’s first heart attack, he gave JT permission for my hand, if he should ever want it. He passed away three months later.
We dated 8 years before we married (not exactly smooth sailing, but in my heart I always knew it would work out and we’d be together).
My Mom and I hand sewed a million pearls onto my veil; the night before the wedding I tried on the dress and decided to cut (yes, CUT with manicure scissors) the neckline because it was too high! I still have the dress, anyone want it?
It rained the entire day of our wedding, except for the very few times I stepped outside (thanks Dad); and by rain, I’m talking teaming, pouring, drenching rain, not the spitting kind! Even the limo driver asked if I wanted to be carried to the car! My brother walked me down the aisle. I wish I had asked my Mom too, but it wasn’t done back then, and I hadn’t thought of it. In the limo, on the drive to the church my brother offered me his savings if I wanted to escape, exact words “I’ve got enough money for you to go to the airport and buy a plane ticket outa here”. I thought it was sweet. And then I found out he offered the same thing to JT in the church! We had both declined. 🙂

Speaking of all dressed up, back in April, my friend Lorraine of Not Quite Nigella posted a gorgeous Salmon en Papillote recipe which inspired me to come up with one for Tilapia, a staple in our house, it really isn’t a recipe, just a guideline — completely customizable to your taste and what you have on hand.

Tilapia with white wine en Papillote (French for ‘in parchment’)

We used basil pesto, but you can use any flavouring you want.

Serves 3

Ingredients:

• 120 g fennel cubed*
• 200 g zucchini cubed*
• 170 g red pepper cubed*
• 100 g yellow pepper cubed*
• 50 g celery cubed*
• 50 g carrots cubed*
• 3 tbsp pesto (home made or otherwise)
• 3 tbsp white wine
• 1/2 tsp salt
• 3 x 100 g Tilapia filets

Directions:

1. Preheat oven to 350°F (176°C).
2. Begin by cutting three ‘heart’ shapes from parchment paper. I found it easier to cut a square of parchment, fold in half and cut a half heart shape.
3. Mix the cubed* vegetables all together and divide into three portions on the parchment, placing the vegetables in towards the centre of the heart.
4. Top with the tilapia filet, add 1 tbsp pesto and spread on top of the filet, drizzle with one tablespoon white wine and season.
5. Fold over the other half of the heart and begin folding the edges in at the top of the heart so that the parchment seals completely (I googled how to do this and used this method). Continue with each heart. Place on a parchment lined baking sheet (just in case they leak, but mine did not) and bake for 20 minutes.
6. Remove and plate carefully, open the parchment very carefully because inside is very hot steam. Serve immediately.

It’s easier to cut a heart shape if you fold the parchment in half.

Filling the parchment toward the centre on one side of the heart.

Add the fish, white wine and season.

Folded up all nice and cozy.

*it’s imperative that your vegetables be cut the same size so that they all cook at the same rate. This 7-10mm (1/4″) cube was perfect for 20 minutes in the oven, they weren’t over cooked and had a bit of a crunch left in them.

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Spicy Spaghetti Squash and Shrimp à la Kristy et Mike

I’m always on the look out for new weeknight recipes,  not that I don’t love our repertoire, I just like to spice things up every now and then. When I read Kristy and Mike’s recipe for Spicy Spaghetti Squash and Shrimp, I knew I couldn’t resist. What is even MORE WONDERFUL about this recipe is that it makes itself! Now, you’re probably thinking, OK, she’s finally lost her mind…but wait…

It was Tuesday and I emailed this recipe to JT who kindly picked up the fixin’s on his way home. We were swamped at work that day, I was a little tired and got home later than expected; when I opened the front door the waft of something wonderful filled my soul…WHAT? Who is cooking? You might recall that JT cooks most of our meals during the weekdays, but if it’s something new, he respectfully waits for me and we make it together! But not this time. Dinner was well underway by the time I got home, so I grabbed a glass of vino and pulled up a stool to watch my man cook — it’s such a satisfying site. Believe me, I know how fortunate I am. I am so glad he made this dish, it will become another one of his signature dishes!

No that's not spaghetti, it's spaghetti squash! I didn't realize how 'hot' that photo was...night-time photography really sucks. I apologize for the poor quality.

Now I am told we didn’t stray from Kristy’s recipe, so I won’t bother recounting but I do highly recommend you make it. We used low sodium tomatoes and we did not add the Parmesan, but see nothing wrong with doing so, we just didn’t feel like it. We both had to for lunch the next day and the flavours were incredible. A real winner we will add to the repertoire! Thanks Kristy and Mike, it’s a great tasting dish.

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Left Overs – a clever addition to the Carrot and Courgette Moroccan Salads

Happy Saturday, dear readers! This is a full weekend of chores…some more fun than others, but you shall have to wait for tomorrow to find out. Plus, tomorrow I am going to introduce you to a dear friend who has just started blogging, we’re going to make one of her first blog-recipes tomorrow! I am very excited about it.

Today is my blogging friend, Charles of Five Euro Food, birthday, so I’d like to take this moment and wish him a very happy birthday. Charles has been a loyal commenter since I have discovered the pleasure of reciprocal commenting (OK, it only took me 4+ years!). You have certainly enriched my blogging experience beyond my expectations. Happy Birthday Charles, and many many more!

If you have made any of the Moroccan Salad recipes, you will by now understand the mass quantity of salad you are left with. We have been eating Morrocan salads all week; dallop on this, mixed into that, etc, etc, etc. You can well imagine that we are now a little tired of the same thing :-(!

This week we decided to reinvent our Quinoa Tabouleh recipe; we used RED and regular Quinoa which added colour to an already beautiful salad. And we added the left overs of the Carrot and Courgette (zucchini) Moroccan Salads. We grilled our shrimp and then I made a very simple green sauce with lemon juice, parsley, cilantro and garlic (a tip of the hat to Chimichurri Sauce). It was DELICIOUS. I loved the added flavours that the Moroccan carrot and zucchini brought in and I loved the colour of the red quinoa. If you haven’t already tried tabouleh, you MUST. And making it with quinoa just adds the extra healthiness that we need (and it’s gluten free!).

Reinventing Quinoa Tabouleh

Some other Quinoa recipes I’m sure you will love (sorry if I missed your recipe, some of you didn’t have ‘search’ built into your home page!):

• Quinoa Stuffed Squash from Cooking Healthy for me
• Taste Food has a Tabouleh recipe to check out
• Greg from Rufus’ Food and Spirits Guide has a traditional Tabouleh recipe to check out
• My friend Divya at Flavour Fiesta has a great Quinoa with Mushrooms and Broccoli recipe

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A Trio of Moroccan Salads

As the second course of our 4 course Moroccan meal this past weekend, I present the Trio of Moroccan Salads; these salads came out of our second cooking class at Maison MK. Our Chef, Omar El Ouahssoussi ran a very professional kitchen and both JT and I were equally impressed; colour coded cutting boards, one for meat and one for vegetables!

Chef Omar El Ouahssoussi

The class started out meeting the chef and the guide (not sure why, our chef spoke near perfect English) and we headed out to the souks to buy the food for our class. Our first stop was the vegetable vendor, where we bought onions, carrots, aubergine (egg plant) and courgette (zucchini). Then off to the spice vendor; I thought this was for our entertainment as the kitchen would be well stocked with the required spices, but the chef actually bought spices to give us as a gift! Then we stopped at the meat vendor where we bought our lamb and lastly the fresh herb vendor where we picked up some mint. But I digress, back to the salads.

Our shopping excursion

As our starter we have chosen to prepare the three salads that Chef Omar taught us to make, Aubergine, Courgette and Carrot Salads. We will serve them as close to the way Chef Omar served them to us. While preparing the salads, the one thing Chef Omar mentioned is that in Morocco, it is better to over cook than under cook, so the salads are all cooked vegetables richly flavoured with spices. I imagine this was originally done to rid the food of bacteria and if the food had spoiled a bit, the spices would make them palatable…but not in our case, the salads were unbelievably delicious! Over cooking reminded me of an article Greg sent over about a month or do ago from the New York Times. Click here for an interesting read.

Chef Omar generously gave us printouts of each of the recipes we cooked; sadly the translation is not as good, but I will fill in the gaps with my memory!

Trio of Cooked Moroccan Salads

Aubergine Salad

Ingredients:

• 2 medium aubergines, chopped evenly into 1 cm or 1/2 inch cubes with the skins on (recipe calls for 1kg, which is too much)
• 2 cloves garlic, finely chopped
• 1 tbsp lemon juice
• 1 tbsp tomato paste
• 3 tsp paprika
• 1 tsp cumin
• 1 tbsp olive oil
• 2 tbsp vegetable oil
• Salt and paper to taste
• 1/4 cup each finely chopped fresh cilantro and flat leaf parsley.

Directions:

1. In a large pot cover the chopped aubergine with water, add the lemon juice and stir well (the lemon prevents it from turning brown)
2. Cook over a medium simmer for 15-20 minutes or until the aubergine is soft.
3. Drain water well and return to hot pot and cook off as much liquid as possible.
4. Add garlic, tomato paste and spices and simmer for another 10 minutes, mashing the soft aubergine with a fork. Mix in both oils.
5. Salt and pepper to taste.
6. Once cooled to room temperature, add the fresh cilantro and flat leaf parsley and mix in well. Serve cold or at room temperature, shaped into little molds garnished with arugula and spinach.

Courgette salad

Ingredients:

• 3 smallish courgettes, coarsest grated it cut into small even cubes
• 2 cloves garlic, finely chopped
• 1 tsp paprika
• 1 tsp cumin
• 1 tbsp olive oil
• 1 tbsp vegetable oil
• 1 tsp unsalted butter
• 1 tsp white vinegar (to help maintain the bright green colour)
• Salt and paper to taste
• 1/4 cup each finely chopped fresh cilantro and flat leaf parsley.

Directions:

1. Melt butter in a medium sized frying pan and stir fry the courgettes until soft.
2. Add the vinegar, garlic and the spices.
3. Mix in both oils and season with salt and paper to taste.
4. Once cooled to room temperature, add the fresh cilantro and flat leaf parsley and mix in well.
5. Serve cold or at room temperature, shaped into little molds garnished with arugula and spinach.

Carrot salad

Ingredients:

• 3 large carrots cut into small even cubes
• 2 cloves garlic, finely chopped
• 2 tsp paprika
• 1 tsp cumin
• 1 tbsp olive oil
• 1 tbsp vegetable oil
• 1 tbsp lemon juice
• Salt and paper to taste
• 1/4 cup each finely chopped fresh cilantro and flat leaf parsley.

Directions:

1. In a medium saucepan, cover carrot cubes with water and simmer until they are soft.
2. Strain water off and return to pan and cook the remaining moisture off.
3. Add the lemon juice, garlic and the spices and cook for about 5 minutes longer (carrots should be cubes but soft enough to squash – but don’t squash them), remove from heat.
4. Mix in both oils and season with salt and paper to taste. Once cooled to room temperature, add the fresh cilantro and flat leaf parsley and mix in well.
5. Serve cold or at room temperature, shaped into little molds garnished with arugula and spinach.

Courgette is top left, carrot is top right and the aubergine is front and centre

And I’ve finally got all the photos up on Shutterfly, so if you’re interested (and I am beyond flattered if you are), you are welcome to view our humble vacation photos in this link.

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