I feel like it’s been longer than usual inbetween posts for me. I have had midterms all of last week, so I was a bit busy studying (or trying to….). Honestly, who can study with the excitement of the Olympics coming up in just under a week! I can’t wait to have some fun amidst all the chaos and hectic activities downtown. And now onto the food….

I really wanted to make something sort of unique, and cute. I decided on Herb & Feta Polenta with Sun-Dried Tomato Tapenade. I had never made polenta before and I think I had only tried it once. I really like the look of these for appetizers- they are easy to make and can need to be made ahead of time. The polenta has a pretty neutral flavour with just a bit of feta in each bite-sized cake. The sun-dried tomato tapenade livens it up with a splash of balsamic vinegar, and black olives. Try these for some classy superbowl hors d’oeuvres

Herb & Feta Polenta with Sun-Dried Tomato Tapenade (adapted from Vegetarian Food for Friends)

• 3 tbsp butter
• 1 tbsp olive oil
• 1 garlic clove, crushed
• 3 scallions, finely chopped
• 1 1/4 cups boiling water
• 1/4 cup + 2 tbsp polenta or yellow cornmeal
• 4 oz feta cheese, crumbled
• 1 tsp of dried dill
• sea salt and black pepper
• sliced black olives

• 2 oz sun-dried tomatoes, soaked in water and 1 tbsp apple cider vinegar overnight
• 1/3 olive oil
• 1 tbsp balsamic vinegar
• 1/8 tsp red chili flakes
• small handful of fresh basil

Polenta:

In a saucepan, combine butter, olive oil, garlic and scallions and cook until scallions are translucent- a couple minutes. Pour in boiling water, add polenta in a steady stream whisking the whole time to prevent lumps. Cook until polenta thickens and starts forming large bubbles. Stir in feta, dill, salt and pepper. Pour into a well-greased 8 inch square baking pan. Smooth the top of the polenta. Chill in the refrigerator for several hours or overnight.

Cut out approximately 16 rounds with a 2-inch diameter cookie cutter. Top with a spoonful of tapenade and 2-3 slices of olive. Garnish with fresh dill or cilantro. Serve and enjoy!

Tapenade:

Drain the sun-dried tomatoes, and put in a blender with the olive oil, balsamic vinegar, chili flakes, and basil. Process until fairly smooth, and add salt and pepper to taste.

Lately I have been wanting to create a recipe for healthier spring rolls. When I was younger I used to love eating spring rolls, dipped in plenty of plum sauce, but these days I rarely eat them. I thought about making spring rolls that were baked, instead of deep fried, and when one of my classmates in culinary school was offering up a package of spring roll wrappers, I jumped on the chance. They sat in my freezer for about a month- until tonight, that is. I have been trying to stay away from soy products (besides fermented soy, like miso, and soy sauce) but I can’t stand wasting food, so I decided to use up a pack of organic tofu I had in the fridge. I actually marinaded the tofu for about a day and I really liked how much flavour it took on. I could use a little practice on my spring roll wrapping technique, but this finished product was delicious. Instead of plum sauce, I made an almond butter sauce and it was wonderful paired with the rolls.

Baked Spring Rolls with Almond Butter Dipping Sauce

Tofu:

• 1 package extra firm organic tofu cut into 1/2 inch thick slices
• 1 tsp sesame oil
• 1/4 cup tamari
• 1 clove of garlic, minced
• pinch of red chili flakes
• 4 drops of stevia (or, of course a sprinkle of sugar or honey)

Combine all the ingredients in a shallow dish and let marinade for at least an hour. Preheat the oven to 350 degrees, bake for 12 minutes.

Spring Rolls:

• 1 large carrot, julienned
• 1 yellow bell pepper, julienned
• 1 can water chestnuts, diced
• 2 scallions, finely chopped
• pinch of red chili flakes
• 1/2 tsp each- minced garlic, ginger, lemon grass (I used a bottled paste of each of these, otherwise, sauté these together until garlic is cooked), sesame oil
• baked tofu, cut into thin strips
• 8 x 8 spring roll wrappers
• sesame oil, for brushing

Combine carrot, pepper, water chestnuts, scallions in a bowl with chili flakes, garlic, ginger, lemon grass and sesame oil. Take a spring roll wrapper in front of you so it looks like a diamond. Take a few strips of tofu, carrots, peppers, water chestnuts, and scallions, and place on the bottom end of the wrapper. Roll the bottom over the filling, tuck the sides of the wrapper in, and roll like a cigar. Place on a lined sheet pan, seam side down and brush with sesame oil. Repeat until all filling has been used (just eyeball the amounts!). Preheat the oven to 400 F and cook spring rolls for 8 minutes. Flip over, brush with oil and cook for 5 more minutes.

Almond Butter Dipping Sauce (Adapted from Rebar):

• 1/4 cup smooth almond butter
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp honey
• juice of 1 lime
• 1 tbsp sesame oil
• 1 tsp sambal oelek
• 1/4 cup tamari
• 2 tbsp rice wine vinegar

Blend all ingredients in food processor, or by hand, with a whisk.

When I went to Mexico, one of my favourite meals was at a Mexican restaurant in the resort. There was a great salad bar and one of my favourite salads was a corn salad. It had a mystery flavour to it, but it made it fantastic. After a couple bites, I realized that the flavour was cinnamon! A strong cinnamon flavour. I knew that when I got home I would be making a salad with corn and cinnamon. Instead of stopping at a corn salad, I decided to add the cinnamon flavour to quinoa, and make that the base of my salad. I added black beans, corn, tomatoes, avocado, cilantro, and feta cheese and it made a truly beautiful, healthful salad. I took the flavour up another notch by making a roasted red pepper vinaigrette to top the salad.

Mexican Quinoa Salad

• 1 cup quinoa
• 2 cups cold water
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp cayenne pepper
• pinch of salt and pepper
• zest of one lime
• juice of one lime
• tobasco, to taste
• 1 avocado
• 3-4 tomatoes
• 3/4 cup canned or frozen corn kernals
• 1 can black beans
• 1/2 cup cubed feta cheese
• 2-3 tbsp finely chopped cilantro

Rinse the quinoa thoroughly and put in a pot with cinnamon, nutmeg, cayenne, salt and pepper, lime zest and juice, tobasco, and 2 cups of water. Bring to a boil, cover, reduce to a simmer for 15 minutes. Remove from stove and let sit for 5 more minutes. Fluff with a fork. Add the remaining ingredients and toss. Enjoy!

One of my all-time favourite vegetables are yams, or sweet potatoes. Another one of my all-time favourite things is roasted garlic- it just cannot get any better….except if you combine the two! I decided to make some roasted garlic mashed yams and they turned out fabulous. I could probably live on this dish alone. This is also great for a time like Thanksgiving or Christmas, as you can roast the yams and garlic ahead of time and just heat them up before serving. I choose to leave the skin on the yams, and just wash them thoroughly- I love how the skin gets a bit of caramelization, not to mention that the skin carries a ton of this vegetable’s nutrients!

Roasted Garlic Mashed Yams

• 3 medium-sized yams
• 1 head of garlic
• heavy pinch of salt, pepper
• dash of cinnamon
• 1-2 tbsp butter
• 1-2 tbsp olive oil

Preheat the oven to 425 degrees F. Wash your yams and place them on a baking tray. Roast for 1 hour. Chop the top of the head of garlic off so the cloves are exposed. Place the head in a ramekin and drizzle with olive oil, cover with tin foil. After 15-20 minutes has passed of the yam roasting time, turn the oven down to 400 degreees F, and add the garlic into the oven for the remaining 40-45 minutes. Remove the yams and place in a large pot, add the garlic, butter, and olive oil.Mash until smooth, add salt, pepper, and cinnamon. Enjoy!

Another seafood post, but it’s a huge part of my diet- I love seafood. I first made this recipe in cooking class, and even all the people who had been saying “ew, I hate fish” were eating this! So I hope that you will try it and like it, too! Worcestershire sauce is essentially a sauce made from the extracts of tamarind seeds. It also contains anchovies, garlic, onions, soy sauce, and molasses, although it is available in a vegetarian version (that omits the anochovies), and you can also find some gluten-free versions.

Sole is a very nice and light fish and it goes well with this recipe. It also contains less mercury than many other fish. I actually remove the heavy metals and mercury from my body with a twice weekly dosage of pills from my naturopath!

Worcestershire Sole

• several fillets of sole
• worcestershire sauce
• fresh lemon juice
• lemon zest
• salt and pepper
• butter
• olive oil

Take a bowl large enough to fit all of your sole fillets, and fill it with a mixture of worcestershire sauce and lemon juice, to taste. Season your sole with salt and pepper on either side. Let them marinade in the worcestershire mixture in the fridge for at least 10 minutes. Heat a large saute pan and coat the bottom with a mixture of olive oil and butter. Remove the sole from the marinade, but reserve it. Pan-fry the sole on either side. They can be cooked very quickly, depending on the thickness of your fillets- mine were done with less than a minute on each side. Remove the fish to a plate and add about 2 oz of butter to your hot pan, add the reserved marinade and let it reduce and thicken slightly. Pour over your sole. Add plenty of lemon zest, and enjoy!