After my last few posts of cakes, muffins and cookies, I figured I better post a salad. I made this for dinner the other night because I wanted to use up the yams lingering around my vegetable drawer. Truth be told, I was wondering why I had yams when it was nearly June. But then I remembered I’ve been eating asparagus like it’s been going out of style (well, it is a short growing season), hence the lingering yams. So when I spied a can of black beans in my cupboard, this salad idea was born. It’s a potato salad that strays from the norm and it’s a very, very good thing.

It’s a long weekend here in Canada so why not celebrate with a potato salad. It’s perfect picnic, barbeque or friendly gathering eats and this one is especially nice because it’s not the usual mayo-laden stuff. The roasted sweet potatoes give a good sweetness (so much so that I didn’t add any honey or sweetener in the dressing) and I tossed in some frozen corn to roast up as well. I kept the vinaigrette a bit zingy with lots of lime juice and garlic. Cumin, chili powder and chili flakes (plus a splash of hot sauce) add heat, but it won’t burn your face off. I think people get scared with seeing a lot of chili powder in a recipe, but it’s a blend of several different components (usually garlic powder, paprika, cayenne, and oregano) so I don’t find it all that spicy. But if you’re a bit heat-shy, add the amount you feel comfortable with.

My husband and I ate this up as a main-dish salad, but it would work perfectly as a side for a summer bbq. It’s so much more delicious than I would have imagined and we both went back for seconds. I’m already wondering if I should throw some more yams into my grocery basket along with the asparagus! Yams may not scream spring & summer, but this salad helps transform into the perfect vegetable for nice warm days.

And don’t forget to add a sprinkle of feta cheese before serving! It compliments this dish so well.

southwest potato salad
If you don’t have Old Bay, leave it out (or add in a touch of paprika & celery salt). But ever since I discovered how great it went with a black bean salad, I like to add it in. Old Bay, it’s not just for seafood!

3 yams, diced
1 T vegetable oil
1 T chili powder
1/2 t chili flakes (or cayenne)
1 T ground cumin

1 c frozen corn

1/4 c minced red onion
1 can of black beans, rinsed & drained

1/4 c vegetable oil
juice of 2 limes
2 cloves garlic, minced
a splash of red wine vinegar (optional)
1/2 t Old Bay seasoning
1/2 t ground cumin
pinch of salt & a good grind of black pepper
a few spashes of hot sauce

crumbled feta cheese & cilantro, optional

Preheat oven to 400F. In a large bowl, combine the diced yams with the oil, chili powder, cumin and chili flakes. Dump out evenly onto a prepared baking sheet and bake for 15 minutes. Meanwhile, add corn into the same bowl and toss to gather up any of the remaining spice & oil. Remove yams from oven and toss for even cooking, adding in the corn. Bake for another 15 minutes.

In a large serving bowl, add in the black beans and red onion. Combine the remaining ingredients into a small jar and shake until well mixed. Taste and adjust seasonings if necessary. Remove the corn and yams from the oven and add into the bean mixture. Pour over dressing and toss the salad well. Serve immediately (though I’m sure it’s delicious cold too). Serves 4 meal-sized portions.

Possibly related posts:

• hot damn & hell yeah: curried sweet potato salad with cranberries & pecans
• boot-strapped: mexican-spiced roasted mushrooms & yams

Some food combinations are wonderful but others can have you scratching your head. For instance, last week, I picked up some coconut milk cheese at my local deli. I like coconut and I like cheese, so I figured the combo would be delicious. Nope. It was like a bottle of suntan lotion spilled onto my cheese. Not appetizing in the least.

Tomato and orange, on the other hand? Now that’s a winning combo.

I’ve been making a version of this tomato sauce for nearly 15 years. It’s my go-to sauce and I’m actually a bit shocked that I’ve never shared it here. It’s simple and charming and you’ll wonder when you finish your plate how you could have lived your life without it. It’s one of those sauces.

The very first time I made this tomato sauce it was way more complicated than it needed to be. Vodka and cream was involved, and back when I was a poor student, these 2 ingredients were way outside of my budget. But I hung onto this sauce and discovered that getting rid of those pricey ingredients actually made the sauce much more interesting and way more accessible.

I used fire-roasted tomatoes this time ’round, but regular tomatoes work just as well. Come summer, use diced fresh tomatoes and it becomes even more brilliant. If you left out the orange juice, you’d get a nice little tomato sauce. But it’s the orange juice that makes this dish really special. Just be sure to use a good pungent orange, not one of those watery, tasteless ones. Quality ingredients matter when you’ve got such a simple sauce.

It’s a quick sauce too. Get your onions and garlic sauteing and then get your water on for your pasta. Dinner will be ready before you know it. And don’t forget to sprinkle on some cheese!

elsewhere: Over at Poppytalk this week (and just in time for a sunny weekend), I give a recipe for perhaps the best pancakes ever. You be the judge.

And if you are in Vancouver, on May 6th is another installment of Vancouver’s best craft fair, Got Craft? I’ll be there selling my cards, birthday calendars & prints and you can also purchase a uber cute Got Craft tote bag that I designed for the event! Pick up a copy of the local free mag The Westender and check out an interview I did about Got Craft (or you can read it online here). Of course, please stop by Sunday May 6th and say hi! I love meeting my readers!!

my favorite tomato sauce (with onions & orange)
A more intense orange flavour can be reached by adding some zest into the sauce. Play around!

1 T olive oil
1/2 onion, sliced thin
5 cloves garlic, sliced thin
1 t dried oregano (or herbs du provence)
1 t aleppo pepper (or 1/4 t red chili pepper flakes)
pinch of kosher salt
1 T butter
1 14oz can of diced tomatoes (fire-roasted tomatoes are an excellent option)
juice of 1 orange

In a medium-sized saucepan, heat olive oil over medium heat. Add in onion and garlic and let saute until soft and fragrant, about 10 minutes, stirring occasionally. Toss in dried herbs, pepper, salt and butter along with the can of diced tomatoes. Let sauce simmer and reduce slightly, about 10-15 minutes, turning down the heat if necessary. Squeeze in fresh orange juice, stir and let simmer another 3 minutes. Serve over your favorite pasta.

Possibly related posts:

• mediterranean tomato sauce with chickpeas
• yam & bean orange-scented chili

Don’t let the picture above fool you. It looks weird and kinda brown and shiny – like some kind of magical dragon shed its tasty skin in my bowl – but that right there, is a bowl full of awesome. Crispy kale + garlic + coconut bathed in a sesame/soy blend and baked. Well, if the truth be known, a bit over-baked. But you know what? Still freakin’ delicious. I clamour for the stuff now.

I recently picked up a whole mess of kale from the farmer’s market. The bunch I picked wasn’t just one kind of kale, but included several varieties of baby kale and I was eager to try them immediately. Unfortunately, stuff happens and that bag of baby kale sat in my fridge for a wee bit longer than I originally imagined. No worries, though. Kale is robust and hardy and there was no real damage done. And this preparation was perfect for my greens.

I served this over red quinoa, which in my mind, is much better tasting than plain ol’ regular quinoa. And it’s just as delicious over millet or farro. And while this recipe is called a salad, it’s not your usual garden variety mess of greens. The orginal recipe didn’t call for garlic or hot sauce, but how could I leave them out? Together they meld perfectly with the kale and the coconut and the asian-y flavours. Did you pick up some coconut ribbons yet? You know, the stuff I used in those chocolate coconut squares? Well, this is a much healthier way to use up the rest of your bag. Or make this for dinner and the squares for dessert. Balance, people.

elsewhere: Check out my latest post at Poppytalk where I make a very tasty lentil & potato soup. Another quick meal for your repertoire? Go get ‘em, Tiger!

Also, if you’re in Vancouver and want to know a bit more about writing or authors, check out the North Shore Writer’s Festival happening this weekend. I’m excited to be on a blogging panel on Saturday with other awesome local bloggers, so stop by the Welsh Hall this Saturday at 2pm and say hi!

crispy kale salad with toasted coconut
(adapted from Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen)
1/3 c olive oil
1 t sesame oil
2 T soy sauce (or gluten-free tamari)
a splash or two of hot sauce
4 large cloves garlic, thinly sliced
1 large bunch kale cut into ribbons, stems and large ribs removed
1 c unsweetened large coconut ribbons
quinoa, farro or millet, cooked

Preheat oven to 350F.

In a lidded jar, pour in the olive oil, sesame oil, soy sauce, hot sauce and garlic. Shake well. In a large bowl, dump in the chopped kale and coconut and pour in about half of the dressing. Spread out onto a large baking sheet  and bake for 15 minutes or until the coconut becomes golden and the kale turns a bit crisp. Stir things about at the half-way mark. Remove from oven and serve on top of your favorite grain, drizzle with remaining dressing. Makes 2 large meal servings or 4 side dish servings.

Possibly related posts:

• what a mouthful: spicy lemon parmesan green beans, kale & zucchini
• early fall millet crunch salad

It’s been a while since I’ve made some veggie burgers, but when faced with a major cupboard clean-up, coming up with recipes from meager beginnings is a fun challenge. I had a small amount of red lentils in my cupboard and instead of packing them and moving and then unpacking them into our new apartment, I decided to use them up, stat.

The great benefit of red lentils is that they cook up quick. Once they boiled up soft, I drained them and then got to work coming up with some good flavours. Curry always goes well with lentils, so I sauteed some curry paste with onions, garlic and mushrooms until fragrant. I tossed in a few shakes of worcestershire sauce because that to me always smells like burgers for some reason (childhood memory, most likely!) Wheat germ lent some bulk and I used an egg to bind the mixture together. I decided to bake them instead of frying them, figuring the less jostling about, the better. I’m always worried when shaping and cooking veggie burgers that they’ll crack and fall apart, but luckily, these held together well. Look ma, no cracks!

Can you tell that those burgers up there came out of the fridge? Yeah, they’re chilly, but they reheated well. I added on some extra cheese for extra melty happiness. Extra cheese? Always a good call.

Oh, and see that mayo on the side? That was one of my biggest discoveries. One, it’s homemade, and two, it was really, really easy to make! Not only that, but it kicked store-bought mayo to the curb. Delicious! My easy mayonnaise recipe follows below.

elsewhere: I’m getting behind this week, because there are 2 awesome recipes over at Poppytalk for you to catch up on. First, let me introduce you to shrimp and grits because those two are quite a delicious pair. And then finally, there is some spicy orange peel tofu to keep your dinner plate hopping.

curried red lentil & mushroom burgers
If you want to make these gluten-free, look for a g/f worcestershire sauce – Lea & Perrins is g/f in the US, but not in Canada. And use g/f bread crumbs instead of wheat germ. If you want these vegetarian, Annie’s makes a good vegan worcestershire sauce. Or leave it out.)

1 c red lentils
1 t olive oil
1/2 onion, diced
4 cloves garlic, minced
1 t red pepper flakes
1 1/2 c mushrooms, diced
1/4 t salt
1 t worcestershire sauce
1 T curry paste
1 egg
3/4 c – 1 c wheat germ or g/f bread crumbs
sliced strong cheddar as a topping (optional, but delicious)

In a medium-sized pot, boil water and add in lentils. Cover and turn down heat to medium-low. When soft, about 15 minutes or so, drain really, really well & set aside.

In a large skillet, heat oil over medium heat. Add in onion, garlic, and red pepper flakes. Stir around until they get soft and fragrant. Add in mushrooms, salt and worcestershire sauce and let that all melt together. Stir in curry paste until well combined.

In a medium-sized bowl, add in lentils and mushroom mixture and stir until blended. Add in egg, letting that get mixed into everything before pouring in the wheat germ or g/f bread crumbs. Blend and refrigerate for at least 30 minutes.

Preheat oven to 400F. Brush a cookie sheet with a thin layer of oil. Form patties out of lentil mixture – I just made a large golf ball sized ball in my hand and then flattened it with my other palm before placing it on the cookie sheet. I then smoothed out any cracks along the sides of the patties before churning out my next one. Bake for 10-15 minutes and then flip carefully with a spatula – these were actually much less delicate than I had feared (phew!). Add a slice of cheese to the flipped side, if desired and bake for another 5 minutes until golden and cheese is melted.

Serve on a bun (or rye toast like I did) with a good schmear of dijon, homemade mayonnaise, sliced pickles, arugula and a dollop of ketchup. Makes 6 patties.

homemade basic mayonnaise
1 egg yolk
pinch of salt
1 t lemon juice
1/2 c mild tasting oil

In a tall plastic glass (it came with my immersion blender), add in the yolk, salt and lemon juice. Mix well using your immersion blender and then ever so slowly, pour in the oil – you want a slow, steady and thin stream. I used just under 1/2 cup of oil. When it looks like mayo, stop blending. Makes about a 1/3 cup of mayo.

Possibly related posts:

• curry in a hurry: curried red lentil stew with chickpeas and rainbow chard
• curried apple & lentil dal

Moving apartments. There’s the process of finding boxes, fiddling with packing tape, stacking boxes and boxes of really, really heavy boxes filled with records and books, all while wondering if there really is a need to hang onto that silly, kooky-looking, vintage coconut girl purse. Does it stay or does it go? As you can see, I’ve got a lot on my plate right now.

I’m not looking for things to get any more complicated. Which is why I’m glad I’ve got this salad dressing as my new weapon against March Madness. I’m not talking basketball here, in case you thought otherwise. You know that tiny salad compartment tucked away in the corner of your bento box from that sushi joint around the corner? This salad dressing is kinda like the one you’d find at Japanese sushi restaurants – it’s sweet and earthy and bright. It looks like a ray of sunshine (trust me, Vancouver in March needs all the sunshine it can get) and it tastes just as lively.

It does look odd, kind of thick, like pureed carrots, but that’s exactly what it’s got going for it. Plus ginger, and lemon and the warmth of toasted sesame. It’s delicious and virtuous at once. It’s like the best tasting vitamin boost ever.

The dressing is lovely poured over a simple green salad sprinkled with sesame seeds. But I think it would be just as nice over steamed spinach. This recipe makes a lot. That jarful? That’s what’s left after 4 or 5 big ol’ salads. So you may want to cut the recipe in half. Or pour it over everything you eat this week.

You’ll be happy you did.

carrot ginger dressing
(adapted from Appetite for Reduction)
1/2 lb carrots, peeled & sliced into 1″ chunks
1 T fresh minced ginger
2 cloves garlic, minced
1/4 c fresh lemon juice
2 T water
1 T white wine vinegar
1 t roasted sesame oil
1 t canola oil
1 t agave syrup
a few dashes of sriracha
1/4 t salt

Boil up the carrots until tender – about 15 minutes or so. Drain and run under cold water until cool. Add the drained carrots and everything else into a food processor and blend until smooth. Thin out the dressing if needed with a little water.

Possibly related posts:

• a blast from the past: creamy vegan carrot ginger soup
• happy anniversary to me: french-style carrot salad

I’ve been pulling my hair out this week. Last week my gut was churning with nerves. Butterflies and hair-pulling do not make for restful sleep patterns. The thing is, we’re moving. Leaving our beloved neighbourhood that we’ve watched grow and evolve for a neighbourhood 10 block east. We’re still in walking & biking distance to all the things we love, but we’ve got the benefit of discovering a whole new neighbourhood too. Actually, that’s not quite right since the ‘hood we’re moving to was the first place I lived when I moved to Vancouver and where I spent all my time before settling into Strathcona. It’s a good thing. There are great markets nearby, lots of shops and restaurants and we’ll be on a quiet street (one of Vancouver’s last remaining streets to have cobblestones from where Vancouver’s historic streetcars used to tread, in fact) with a view of the Port and the North Shore mountains. And there will be lots of space, light and windows. No, there isn’t a window in the kitchen or more counter space (but that’s what future renos are for), but it’s an inspiring space with vaulted ceilings. And a dishwasher. A dishwasher!!! Yes, I’m excited and thrilled and nervous with all the changes taking place.

But before I start freaking myself out with talk of moving and boxes and upheaval, let’s talk about soup. I get that on first glance this soup might be unappealing. First of all, it’s green which could set some people on edge but not me. Somehow this soup rose above all other broccoli soups I’ve had and I can only credit that to the addition of spinach. The texture of the thing was voluminous and light which seems weird to say about a soup, but trust me when I tell you this: this soup bloomed in my bowl. I dunno if it was a mind trick or what, but it was like there was some kind of magic awesomeness involved that made this soup seem almost fluffy and creamy and perfect without any addition of cream or milk.

So what I’m saying is: make this soup. As you can see, I nearly licked the bowl clean. And because we’re nearing St. Patrick’s Day, serve it with a loaf of Irish Soda Bread because homemade bread (especially an easy one like this) always trumps crackers. And go make a whiskey oat cake for dessert to get into the spirit of things – saving the leftovers for breakfast.

elsewhere: Need a quick meal? Look no further than these fantastic garlic-ginger noodles. They are addictive and easy and you’ll find yourself wanting more. Repeat.

broccoli spinach soup
1 T olive oil
1/2 yellow onion, diced
4 cloves garlic, minced
2 celery stalks, diced
1/2-1 t kosher salt
1/2 t red chili flakes
1/2 t dried thyme
1/2 t dried oregano
2 small potatoes, diced
2 stalks of broccoli, stems peeled & diced, florets broken
approx. 4 c good vegetable or chicken stock
1 bunch spinach, rinsed
1 T dijon mustard
1/3 c grated cheddar cheese

In a large pot, saute the onions, garlic and celery over medium heat in the olive oil until soft. Sprinkle in the salt, chili and herbs and stir in the potatoes and broccoli. Pour in enough stock to cover all the vegetables in the pot (don’t add in too much!), put a lid on it, and let is simmer away until potatoes are tender. Add in the spinach and stir in the mustard. Blend well using an immersion blender or pour soup in batches into a blender to get it very smooth. Stir in the cheese and blend well. If you find your soup is too thick, add in more stock or add in a bit of milk. Makes 4 large portions.

Possibly related posts:

• creamy broccoli & leek soup
• well-worn: lentil spinach soup

There’s a lot to be said for sitting tight and remaining focused on work and crossing things off the to-do (or as I like to call it, the Teux Deux) list. And this month, my list is looooong. So it’s the nose to the grindstone and all of that productivity business, I guess. I’d love a set of octopus arms right about now because that would be kinda cool, dontchya think?

In the meantime, I’ll settle for simple. The call for take out is easy, but I promise that this meal isn’t too much effort. This dinner is familiar and comforting and almost a necessity in times of stress. A big ol’ bowl of pasta? Oh yes please!

But this pasta isn’t rich with heavy cream, or cream cheese. Instead, it gets its creamy sauce from just a generous tablespoon of plain old yogurt. Plus, there’s some smoky ham, bright green spinach and peas to keep everything friendly. Minced garlic and Parmesan cheese is a requirement, natch.

Don’t stress it. Dinner is ready.

elsewhere: Thinking about muffins? Trust me, you’ll be baking up a batch of these delicious marmalade muffins asap over at Poppytalk. They’re lovely.

noodles tossed with ham, peas & yogurt
A touch of lemon zest & a squirt of juice would be nice here stirred in just before serving. 

350 g bavetti (or the pasta of your choice)
1 T olive oil
1/4 red onion, finely diced
4 cloves garlic, minced
6 thin slices of black forest ham, diced
1/3 c frozen peas
1 bunch spinach, rinsed & picked over
1 – 2 generous tablespoons plain yogurt
1/4 c parmesan cheese, grated
1 T butter
salt & pepper to taste

Boil pasta in salted water according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add in onion, garlic and ham and let the flavours meld for a good 5 minutes, stirring occasionally.

When the pasta is cooked, drain away some but not all of the pasta water (about 1/2 cup of water left in the pot is good) and toss into the skillet. Stir in peas along with the yogurt, parmesan and butter and toss well. Add in the spinach and let that wilt a bit. Taste and adjust seasoning. Serve with additional Parmesan cheese. Makes 4 servings.

Possibly related posts:

• thrifty and quick: bowtie pasta with prosciutto & peas
• cabbage, spinach and tofu on noodles with peanut sauce plus butter tart squares

My friend introduced me to an amazing dip and I’ve become sorta addicted to it. She calls it The Sesame Dip of Goodness. It is. However, you probably wouldn’t give it a second look. It’s beige and a bit lumpy from the sesame seeds – it’s not vibrant or chic, and you might think it downright dowdy. The ingredient list is short and it doesn’t really hold many surprises. But somehow, together, everything works and becomes more than the sum of its ingredients. This dip is tangy and creamy and wonderful…and really freakin’ addicting.

When I recreated this for myself, I knew all the ingredients, but not the proportions, but I think I came up with a winner. I asked my friend if it would be okay to write about this dip on my blog, she gave her a-okay. She also told me that she got the recipe from a book called Entertaining Vegetarians which I’ve promptly put on hold at my local library. When I pick it up next week, I’ll see how my version compares with the original.

I’ve made this with both greek yogurt and the runnier plain no/low fat stuff and both work well here. I’ve only tried a 50/50 split between the mayo and the yogurt, but if you’re queasy about using mayonnaise, then I’m sure upping the yogurt content should be okay. This also makes an excellent salad dressing – just thin with a little lemon juice!

When my friend serves it at parties, she says that it’s one of the first thing that disappears once someone ventures for the first dip. I’m not surprised. And if her nearly-four year old daughter is any indication, this dip is super kid friendly too. It’s a great way to eat your raw veggies and I’ve noticed that now that this dip is in my regular rotation, I go through carrots and celery like a crazy person. Of course, other vegetables go well here, but carrots and celery are my serious faves.

elsewhere: Last week, I made a really tasty vegan coffee cake and you can find the recipe over at Poppytalk.

sesame dip of goodness
1/3 c plain yogurt (greek or the low fat kind works equally well)
1/3 c mayonnaise (I use the low fat stuff)
2 T soy sauce
1/4 c toasted sesame seeds

dippers:
carrots, celery, snow peas, broccoli, mushrooms, cauliflower, cherry tomatoes or whatever vegetable captures your fancy

Add everything into a small mixing bowl and whisk until smooth. Serve with raw vegetables.

Possibly related posts:

• spicy red kidney bean dip
• summer holiday: cannellini bean dip with lemon & rosemary

There’s a bit of a cupboard clean-out going on in my kitchen. I have one cupboard divided in half: one side for savory things, like rice, grains and canned goods and one side for baking stuff, sugar, coconut, etc. And the truth is, it’s getting a little crowded. Pretty much all my rice, grains and dried beans are stored in glass jars and some of them are nearing empty while still taking up a load of space. Something had to be done.

So when I spied a small amount of farro inside a recycled Adam’s peanut butter jar, I decided to take action and make it a part of dinner. The thing about farro is that it’s a chewy grain and takes nearly and hour to cook, so this salad does require some advance planning. But what I like about farro, is that once you’ve got some made, it keeps nicely in the fridge and you can use it in salads and soup to instantly add bulk and texture. And farro is very high in protein and fiber which is a good thing when talking salad. Please note that farro is not a gluten-free grain, but it does tend to be lower in gluten than other wheat, so those with very mild gluten insensitivities might be able to eat farro.

As for this salad, my husband and I both loved it. We loved the chew and nutty flavour of the farro and the arugula adds a nice peppery bite. The first night we ate this, we used some leftover diced roasted beets which lent a lovely sweetness to the dish. The next night, we were out of roasted beets, so I subbed in some of my homemade pickled beets instead, which was a very good move. But it was the creamy yogurt & tahini dressing that embraced everything and tied in all the flavours so nicely.

farro & arugula salad with beets
I tend to have a pro-acidic palate, so I used nearly a whole lemon here, but feel free to cut it down if you don’t want too much of a pucker.

3/4 c farro
1 T greek yogurt
1 T tahini
1 T olive oil
juice of 1/2 lemon (more or less depending on taste)
1 clove garlic, minced
salt & pepper
a drop of honey (optional)
arugula, rinsed & dried
1 large roasted beet, diced or 1/2 c pickled beets, diced
1/4 c feta or goat cheese, crumbled (optional)

1. Add farro to a small saucepan filled with boiling water. Let simmer over medium heat for 30 minutes, then turn down heat and simmer for 15-20 minutes more until tender. Drain & set aside to cool.

2. In a small jar, combine yogurt, tahini, oil, lemon, garlic, salt & pepper and honey. Shake until well blended. If you find the dressing too thick, add in a tiny bit of water to thin it out. Taste & adjust seasoning.

3. Divide farro into 4 bowls, top with arugula and beets and drizzle with dressing. Sprinkle with cheese, if desired.

Possibly related posts:

• dinner salad: farro & greens cranberry crunch salad
• beets in vinaigrette

January is a weird month for me. It starts off well – I’m inspired, positivity is seeping from my pores, I’m attacking new projects, I’m getting shit done. Then I stumble, I wipe myself off and am back at it, but there’s something amiss. My confidence is shaken and before I know it, I can’t quite remember what I was fighting for. What was making me tick for those couple of weeks? Where did that drive come from? Can I get it back? Please?

Maybe the days of endless grey skies and rain might have something to do with it. Or maybe it’s just that my body is saying relax, chill, take it easy. Have a beer, go out with friends, watch 3 episodes of Luther all in a row. And make a good dinner. A cozy dinner that feels like a warm blanket of niceness. A dinnertime hug. This smoked tofu and vegetable pot pie is just what your body needs.

I know, the ingredient list looks long and probably seems complicated. Think of it as a stir fry (easy, right?) with a biscuit top. No pie dough skills required. The vegetables are what I had on hand at the time, though you could certainly change things up to suit your own vegetable drawer. I used frozen organic butternut squash, peas and corn to make things super simple. I had fresh green beans on hand, but the frozen kind would be equally good. Don’t stress! The vegetables and tofu bathe in a lovely cream sauce which is simply that a sprinkle of flour and some vegetable stock and almond milk. Done and done!

Years ago – let’s be real, here – decades ago, when I read the Moosewood cookbook cover to cover, I would spy the words “smoked tofu” in a recipe and wanted to know more. But somehow, back then, I couldn’t easily find it in my local markets. But now, smoked tofu is quite commonplace and I’m surprised that this is my first time using it. And, yes, it’s as good as I imagined. If you don’t have smoked tofu on hand, try adding some smoked paprika or chipotle powder instead. I’m not the sort of person to have a bottle of liquid smoke on hand, but I’m sure that would work too. The smokiness here is fantastic and really helps to elevate this dish into super-fantastico territory. So pick some up at your local market.

elsewhere: Need a wholesome treat? What about a golden apple cake that makes January a happier little place. Go get the simple recipe over at Poppytalk.

smoked tofu & vegetable pot pie
When I made this, I had some extra biscuit dough leftover which is always a nice surprise. You could bake it up alongside the pot pie, or save it for the next day’s breakfast.

1 T olive oil
1/2 onion, diced
4 cloves garlic, minced
1/2 t sea salt
1/4 t crushed red chilies
1 pkg smoked firm tofu, diced into 1″ cubes
1 stalk celery, diced
1 carrot, sliced/diced
1 c mushrooms, sliced
1/2 t dried oregano
1/2 c fresh green beans, cut into 1″ pieces
1 c cooked butternut squash, diced (frozen is fine)
1 T sodium-reduced soy sauce
1 t sriracha (optional)
2 T flour
3/4 c vegetable stock
1/2 c almond milk (any dairy or non-dairy is fine)
1/4 c frozen peas
1/4 c frozen corn

biscuit topping:
1 c all-purpose flour
3/4 c whole wheat flour
4 t baking powder
1 t sugar
1 t dried parsley
1/2 t salt
1/2 t garlic powder
1/4 c butter, cubed (earth balance or other vegan butter)
1/2 c shredded cheddar cheese or daiya (vegan cheese)
1 c almond milk (any dairy or non-dairy is fine)

Preheat oven to 350F.

In a large skillet, heat oil over medium heat and add in onions, garlic, salt and chilies. Let everything sweat for a bit and then add in the cubed tofu, celery, carrots, green beans, oregano and mushrooms. Sprinkle with the dried oregano.

Let saute for 10 minutes and then add in the butternut squash, soy sauce, sriracha (if using) and sprinkle with flour. Stir until flour coats everything. Pour in the stock and milk and let things thicken, stirring occasionally. Stir in the peas and corn and then pour mixture into a deep oven-proof dish. Set aside.

Meanwhile, prepare your biscuit dough. In a large bowl, whisk together flours, baking powder, salt, sugar, parsley, salt and garlic powder. Add in the butter work it in with your fingers until it’s blended in with the flour and looks like oats. Stir in the cheese until well mixed and then pour in the milk, stirring lightly with a wooden spoon.

Turn out onto a floured surface and roll out until your dough is about 1 inch thick. Trim dough to the size of your dish and gently place on top of your tofu & veg filled oven-proof dish. Alternately, just drop spoonfuls of dough onto the top of the mixture and pop it in the oven. Bake for 30-35 minutes or until biscuit topping is golden brown and the mixture is bubbling.

Possibly related posts:

• the secret of great tofu: green beans & tofu in a thai coconut sauce
• c’mon spring, let’s get on with it! chicken pot pie with cheddar-biscuit topping