Mixed Mushroom Soup
5 tbsp earth balance
3 1/2 onion, finely chopped
2 tbsp chopped parsley
8 oz mixed mushrooms, cubed
1/4 cup almond milk
salt and pepper
pinch of nutmeg
1/4 cup all-purpose flour
4 cups vegetable or chicken stock
1. Heat half the butter in a heavy-bottomed pan over medium heat, add the onion, garlic, and parsley, and cook for 3-4 minutes until soft. Add the mushrooms and cook for another 3 minutes. Pour in the milk and season with salt and nutmeg. Cook for a few more minutes and set aside.
2. In another pan, melt the remaining butter. Remove the pan from the heat and beat in the flour. Return the pan to low heat and cook until the mixture deepens in colour. Remove the pan from the heat once more and add the stock gradually by the ladleful. Stir constantly to prevent lumps from forming and return pan to low heat.
3. When all the stock has been combined with the flour, add the mushroom mixture and the juices. Bring to a boil and simmer for 15-20 minutes. Season with salt and pepper to taste.
This recipe comes from Cooking Season by Season: 1000 recipes using ingredients at their peak and been adapted for a non dairy household.
Golden brown zucchini fritters with the salty tang of feta cheese. A great way to use up zucchini and a perfect low carb appetizer or side dish. You wouldn’t know it from the way I have taken over…
*As you may know, we aren’t eating dairy. We also aren’t paleo, but Amber is and we have a lot of paleo ingredients in the house. I used soy parmesan from this great company in the Okanagan (and it turns out they make soy feta! Now I have to go find it!), Sooke Sea Salts in their Sousa seasoning (one of my favourite use in anything seasonings from them), and fresh oregano from the herb garden instead of the spices listed in the recipe.
Fig and Coconut Cream Popsicles
PREP: 5 MINS COOK: 5 MINS
Makes 20 popsicles
10 fresh figs
1 1/2 cans of coconut milk
Cane Sugar to taste
1. Peel figs as best as possible and cut into small pieces.
2. Place fig pieces into popsicle makers. About 1/2 a fig per popsicle.
3. heat coconut milk and add cane sugar to taste, stir until sugar is dissolved. Let cool slightly.
4. Pour milk over figs in popsicle makers and freeze.
* This was an experiment. Things I will try next time: Sweetening the milk with maple syrup or adding a small amount of vanilla to the milk and cane sugar.
Fresh Figs in Honey Syrup
PREP : 10 MINS COOK: 5 MINS
Makes 4 cup
1 cup honey
2 thinly paired strips of washed lemon
zest about 1/2 inch wide
juice of 1 lemon
about 16 small ripe figs
(or 12 larger ones), washed and dried
1. Put the honey, 2 cups cold water, and the lemon zest and lemon juice in a saucepan. Heat gently, stirring until the honey has dissolved. Bring to a boil and cook 3 minutes. Then add the figs to the syrup and boil for 2 minutes.
2. Place some warm sterilized jars in a deep roasting pan lined with newspaper*. Using a slotted spoon, pack the fruit tightly into jars without squashing them in too much. Lift the zest from the syrup and discard. Pour the hot syrup over the figs to cover them completely. Tap each jar gently on a wooden board or surface to remove and air bubbles.
3. Fit the rubber band or metal lid seal and clamp on the lid.
* We cheat and sterilize our jars in the dishwasher. There is also a section in this recipe for heat sealing that we don’t follow. We have found that if you run the jars through sterilize on the dishwasher and bring them out steaming hot as you are ready to put the fruit into the jars and then boil the sealer lids that the jars seal just fine.
* A note on quantities. We have so many figs and they are large. So the idea of using up 12 at a time doesn’t fly. We doubled this recipe but found out right away with the figs being so large that they had to be cooked in the syrup in two batches. The best discovery though, was that doubling this recipe fills 3 of the large mason jars almost perfectly.
This recipe comes from Cooking Season by Season: 1000 recipes using ingredients at their peak