Vegan Noodle ChiliIngredients

1 tbsp (15 mL) vegetable oil

1 onion, peeled and chopped

1 tbsp (15 mL) chili powder

1/2 tsp (2 mL) ground cumin

1 tsp (5 mL) dry oregano leaves

1/2 tsp (2 mL) each salt and pepper

1can (28 oz/791 mL) canned diced tomatoes

2 cloves garlic, minced

1 can black or kidney beans, (19 oz/591 mL) drained and rinsed

2 cups (500 mL) cooked orecchiette or other short pasta

1 cup (250 mL) frozen or fresh corn kernels

2 tbsp (30 mL) chopped fresh coriander or parsley

1 tsp (5 mL) finely grated lime peel


Heat oil in a deep skillet set over medium heat. Add the onion, chili powder, cumin, oregano, salt and pepper and cook, stirring, for 3 minutes or until onion is softened.

Stir in tomatoes and garlic. Bring to a boil, stirring often to scrape up any cooked on bits. Simmer for 15 minutes. Stir in beans, pasta and corn. Cook for 5 minutes. Stir in coriander and lime peel. Taste and adjust seasoning, if necessary.

Makes 4 servings.

Tip: Serve topped with a dollop of sour cream and shredded cheddar.

Fast & Easy: 30 minutes or less (prep and cooking time).

Make-ahead: Can be made at least 8 hrs. ahead.

Torta Vege Harvest

Minutes to make and tastes great! What could be better?


1-1/2 cups (375 mL) ricotta cheese

8 plum tomatoes (about 2 lb/1 kg)

1-3/4 tsp (9 mL) salt (approx.)

2 bunches or pkgs spinach (each 10 oz/300 g)

1/4 cup (60 mL) extra-virgin olive oil

2 cloves garlic, minced

2 sweet peppers

1 eggplant (about 1-1/2 lb/750 g)

1/4 tsp (1 mL) pepper

1 egg, beaten

3 tbsp (45 mL) sour cream

2 tbsp (30 mL) all-purpose flour

Pinch nutmeg

1/2 cup (125 mL) bread crumbs

2 cups (500 mL) shredded Asiago or provolone cheese

1 cup (250 mL) loosely packed fresh basil

1 tbsp (15 mL) whipping cream or beaten egg


2 cups (500 mL) all-purpose flour

2 tsp (10 mL) baking powder

2 tsp (10 mL) granulated sugar

1/4 tsp (1 mL) salt

1/2 cup (125 mL) butter

1/4 cup (60 mL) cream cheese

2 tbsp (30 mL) sour cream

2 eggs


Pastry: In bowl, whisk together flour, baking powder, sugar and salt; set aside. In food processor, combine butter, cream cheese, sour cream and eggs until smooth. Add flour mixture; process until dough forms ball. On floured surface, knead until smooth, about 30 seconds. Wrap in plastic wrap. (Make-ahead: Refrigerate for up to 2 days. Bring to room temperature.)

In fine sieve set over bowl, drain ricotta for 1 hour.

Trim off ends of tomatoes; slice into 1/2-inch (1 cm) thick slices. On rimmed baking sheet or other flat surface, place tomatoes in single layer and sprinkle with 3/4 tsp (4 mL) of the salt; let stand for 1 hour. Place in colander; pressing out excess moisture and salt. Set aside.

In large pot, place spinach with just water clinging to leaves; sprinkle with 1/2 tsp (2 mL) salt. Cover and cook over high heat until wilted, 3 to 4 minutes. Drain in colander; refresh under cold water. Drain again, pressing out excess moisture. Chop roughly; place in heatproof bowl.

In skillet, heat half of the oil over medium heat; fry garlic and pinch of salt until aromatic, about 1 minute; stir into spinach. Set aside.

Grill peppers, turning, until skin is charred; transfer to bowl. Cover with plastic wrap and let cool. Peel and cut into 1-1/2-inch (4 cm) wide strips. Set aside.

Peel off half of the eggplant skin, leaving striped effect. Cut eggplant crosswise into 1/2-inch (1 cm) thick slices. Brush both sides with remaining oil and sprinkle with 1/4 tsp (1 mL) of the salt and pepper; grill on greased grill over high heat until browned and tender, about 5 minutes. Set aside.

In bowl, mix together drained ricotta, egg, sour cream, flour, 1/4 tsp (1 mL) of the salt and nutmeg; set aside.

On floured surface, roll out pastry into about 16-inch (40 cm) circle, trimming to smooth edge. Fit pastry into greased 9-inch (23 cm) springform pan, leaving overhang. Sprinkle bread crumbs over bottom of pastry.

Layer filling in following order: eggplant, half of the tomatoes, half of the Asiago cheese, spinach mixture, remaining tomatoes, ricotta mixture, basil, peppers and remaining Asiago cheese. Fold pastry overhang attractively over filling, leaving centre open. Brush pastry top with cream.

Bake in 375F (190C) oven until pastry is golden and filling is hot, about 1-1/2 hours, shielding top with foil after 1 hour. Let cool on rack for at least 2 hours. Serve at room temperature.

Makes 8 servings.

Swiss Chard Pasta

Delicious vegetarian pasta.

Use white-stemmed chard and short whole wheat pasta, such as farfalle (bow ties), penne or rotini, for this delicious vegetarian pasta. Pass around extra grated cheese at the table.


1 bunch Swiss chard (1 lb/500 g)

12 oz (375 g) short whole wheat pasta

1/4 cup (60 mL) extra-virgin olive oil

4 cloves garlic, minced

1/4 cup (60 mL) finely chopped olives

1/2 tsp (2 mL) hot pepper flakes

1/4 tsp (1 mL) each salt and pepper

1/2 cup (125 mL) grated Pecorino cheese, such as Romano cheese


Pull leaves from chard stems; chop leaves and set aside. Halve stems. In large pot of boiling salted water, boil stems until tender, 8 to 10 minutes; drain. Chill under cold water and drain well; chop.

In large pot of boiling salted water, cook pasta according to package directions until al dente. Add chard leaves for last 2 minutes.

Meanwhile, in large wide saucepan or shallow Dutch oven, heat oil over medium heat; fry garlic, olives, hot pepper flakes, salt and pepper until garlic is golden, about 2 minutes. Add chard stems; sauté over medium-high heat until hot and well combined, about 3 minutes. Drain pasta and chard leaves, reserving 1/3 cup (75 mL) cooking water. Add pasta, leaves and reserved water to pan; cook, stirring, until well mixed and liquid is absorbed. Stir in cheese.

Makes 4 servings.

Mushroom Moussaka

"Meaty" casserole for your meat craver.


2 eggplants, about 2 lb (1 kg)

1 cup (250 mL) brown or green lentils, rinsed

2 tbsp (30 mL) extra-virgin olive oil

4 cloves garlic, minced

2 onions, peeled and thinly sliced

12 cups (3 L) sliced mixed mushrooms such as button, shiitake or portobello

1 can 5.5 oz (156 mL) tomato paste

1/4 cup (50 mL) chopped fresh basil

1 tbsp (15 mL) soy sauce

1/2 cup (125 mL) dry red wine or apple juice

12 cup (125 mL) bread crumbs

1/4 cup (50 mL) butter

1/4 cup (50 mL) all-purpose white flour

1-1/4 cups (300 mL) milk or plain soy beverage

1/2 cup (125 mL) grated Parmesan cheese

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

Pinch nutmeg


Preheat oven to 350F (180C). Peel eggplant and slice into 1/2-in (1.25-cm) thick rounds. Place eggplant on a lightly greased baking sheet. Bake for 15 minutes. Cover lentils with 3 cups (750 mL) water. Bring to a boil. Reduce heat and simmer for 15 minutes or until lentils are soft. Drain well and set aside.

Heat oil in a wok or large, deep skillet set over medium heat. Add garlic and onions, and sauté for 5 minutes or until softened. Add mushrooms in batches of 2 cups (500 mL) each, and cook until browned before adding the next batch. Reduce heat to medium.

Stir in tomato paste, basil, soy sauce, wine and bread crumbs. Simmer for 5 minutes or until sauce is thickened.

Melt butter in a small saucepan set over medium heat. Whisk in flour and cook until thickened, about 2 minutes. Very gradually, whisk in milk. Cook, whisking, until thickened, about 5 minutes. Stir in Parmesan, salt, pepper and nutmeg.

Assemble casserole by placing eggplant in a lightly greased 9- x 13-in (3.5L) baking dish. Cover with mushroom sauce then cooked lentils. Spread cheese sauce evenly over top so that lentils are covered but still slightly visible. (Can be made ahead to this point, covered and refrigerated for up to 1 day. Bring to room temperature for 30 minutes before baking.) Cover and bake for 15 minutes. Continue baking, uncovered for another 15 minutes until golden.

Makes 8 servings.

Indian Roasted


Tender and sweet, this is a real treat!


2 tbsp (30 mL) sesame oil

1 tbsp (15 mL) lime or lemon juice

4 tsp (20 mL) Indian curry paste

1/2 tsp (2 mL) salt

1 head cauliflower (about 3 lb/1.5 kg)

12 cloves garlic, peeled

1/4 cup (60 mL) chopped fresh coriander (optional)


In large bowl, stir together oil, lime juice, curry paste and salt. Cut cauliflower into florets; toss with garlic in curry mixture. Scrape into greased 12-cup (3 L) casserole dish; roast in 400F (200C) oven, stirring a few times, until tender and lightly browned, 50 to 60 minutes. Sprinkle with coriander (if using).

Makes 4 to 6 servings.

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