Red Lentil Dahl with Garlic and Spinach Stuffed Naan

Although this dish is more involved, the result is a fabulously tasty, hearty and healthy meal.  And your friends and family will be so impressed that you made it all from scratch. Enjoy!

Red Lentil Dahl with Garlic and Spinach Stuffed Naan
Serves 4


For the Naan (Adapted from Vegan Richa):
2 1/2 tsp quick yeast
1/2 c warm water + 1 c warm water
2 tsp sugar 
3 c all purpose flour
1 c whole wheat flour
1 1/2 tsp salt
1 tsp baking powder
4 tbsp grapeseed oil
1/2 tsp apple cider vinegar
1 tsp olive oil
3 handfuls baby spinach, rinsed and drained
6 cloves garlic, sliced
1 tbsp black sesame seeds
1 tbsp raw white sesame seeds
1/2 tsp garlic powder
1/2 tsp onion powder

Mix yeast and 1/2 c warm water in the bowl of a stand mixer.  Add sugar and stir until the sugar dissolves. 

In a separate bowl, combine flours, salt and baking powder.  In another bowl, combine 1 c warm water, grapeseed oil and apple cider vinegar. 

Add dry and wet ingredients to the mixer and stir on lowest setting with dough hook attachment until well combined.  Turn up one notch to level 2 (low speed) and knead with dough hook for 5 minutes. 

Transfer dough to well oiled bowl and cover with saran wrap and dish towel.  Place in draft-free location (I use bread proofing setting on my oven) for 2 hours or until doubled in size.

While dough is rising, heat 1 tsp olive oil in frying pan and fry garlic over medium heat until browned. Transfer to a bowl and then fry the spinach. 

When the spinach has all wilted, place in a collander and rinse with cold water to cool.  Then squeeze out the water from the spinach first with your hands then with a dish towel.  Chop the cooked spinach finely.

Preheat oven with pizza stone to 450 degrees.  Let oven stand for approx 30 min so pizza stone is hot.  Turn oven up to maximum broil.

Divide dough into 8 balls.  On a floured surface, flatten one ball until it is about the size of your hand.  Sprinkle 1/8 of garlic and 1/8 of spinach onto flattened dough and fold in half lengthwise. 

Flour liberally and roll with a rolling pin until dough ball is approx 1/4 inch thick.  Place on floured surface while you roll out the other balls.  Repeat with remaining 7 dough balls. 

Mix black and white sesame seeds, garlic powder and onion powder and sprinkle on top of the uncooked naans.  Press lightly so seeds stick. 

Working two at a time (and being careful not to burn yourself!), put naans on pizza stone in oven.  Broil for 2-3 minutes until dough puffs up and tops are golden.  Transfer to cooling rack and repeat with remaining naans.






For the Dahl
1 tbsp olive oil
1 small onion, chopped fine
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 c red lentils, rinsed and drained
3 c vegetable broth
1 c water
1 tsp salt
2 tsp cumin
1 tsp ground coriander
1 tsp turmeric
1/4 tsp garam masala
1/8 tsp cayenne
1/8 tsp cinnamon
1 tbsp tomato paste
In a medium saucepan, fry onion over medium heat for 2-3 minutes.  Add garlic and ginger and fry another minute.  Add lentils, broth, water, salt and spices.  Bring to a low boil then turn down to a simmer.  Simmer covered for 20 minutes.  Add tomato paste and simmer, uncovered, for another 2-3 minutes.

Serve with stuffed naan. Pin It Now!

Toddler Love and Recipe: Peanut Butter + Jelly Muffins (Vegan)

Toddlers are such fun: they see the world differently; they find joy in the most mundane things and beauty in the unexpected.  At the corner store last week, my three year old son came up to me after wandering around the store looking at knickknacks and said excitedly and wide-eyed, "mommy, there are beautiful things over there!"  Melt my heart.

As you may know if you follow my blog, my little guy loves to bake with me.  He and I made these muffins together this morning, on this chilly, rainy June (?!?) morning while his baby sister slept peacefully.  Healthy and delicious, they are a real hit with the under 5 crowd and grown-ups alike ;).

Peanut Butter + Jelly Muffins
Makes 12

2 c whole wheat flour
1/2 c coconut sugar
2 tsp baking powder
1/2 tsp salt
1 flax egg (1 tbsp ground flax + 3 tbsp water, let stand 5 min)
1 ripe banana
1 c natural peanut butter
1 1/4 c non-dairy milk (I used coconut)
1/4 c maple syrup
1/4 c (12 tsp) jam or jelly
rolled oats for sprinkling (optional)

Preheat oven to 350 degrees.  Line muffin tin with paper liners and lightly spray with non-stick spray

In a large bowl, combine flour, coconut sugar, baking powder and salt and mix until well combined.  In a separate bowl, mash banana well until smooth.  Add peanut butter, non-dairy milk, flax egg and maple syrup and whisk until well combined.  Stir wet ingredients into dry and mix until just combined.  

Fill muffin cups 1/3 of the way full with batter.  Make a well in the centre of each using a small spoon dipped in water (so it doesn't stick).  Put 1 tsp in the centre of each well.  Divide remaining batter among muffin cups, covering jam as best you can. Sprinkle tops with rolled oats.

Bake for 25-30 minutes until tops are golden and springy when you gently press down on them.


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Aunt Margaret's Orange Walnut Scones

When I was a kid, I spend many weekends at our family cabin on Gambier Island - a 17,000 acre island with no car ferry and a population of only 200.  There was a little old-fashioned general store down the gravel road from us where we would buy fresh-from-the-oven bread, assorted home baked pies, creamy vanilla fudge slices, and, my personal favourite, Aunt Margaret's scones.  Crispy on the outside, fluffy on the inside, Aunt Margaret's scones just hit the spot.

Here is my version of Aunt Margaret's pillows of perfection, adapted from the Gambier Island Cookbook, veganized and made with whole wheat flour and coconut sugar to make them a tad healthier.  But you won't even know it when you taste these. 

Aunt Margaret's Orange Walnut Scones
Makes 6

1 1/2 c all purpose flour
1/2 c whole wheat flour
1/2 c coconut sugar (or regular sugar)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
zest from 1 orange
1/3 c Earth Balance vegan butter
2 flax eggs (1 tbsp flax meal mixed with 3 tbsp warm water, let stand 5 min)
1/4 c orange juice
1/4 c non-dairy milk (I used coconut milk) + 2 tbsp for brushing
3 tbsp ground walnuts

Preheat oven to 375 and line baking sheet with parchment paper.

Whisk flours, coconut sugar, baking powder, baking soda, salt and orange zest.  Using pastry cutter (or 2 knives), cut in vegan butter until mixture resembles fine crumbs.

In a separate bowl, whisk flax eggs, orange juice and 1/4 cup coconut milk.  Add to dry mixture and combine well.  Form into ball with your hands, and transfer to an unfloured cutting board.  Press ball into 2 inch thick disc, and cut into 6 triangles.

Transfer triangles to parchment-lined baking sheet and brush with non-dairy milk.  Sprinkle with walnuts.  Bake for 18-22 minutes until tops are golden.  Transfer to wire cooling rack.



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Recipe: Vegan Carrot Cake Muffins

These carrot cake muffins are sweetened with dates, agave syrup and pineapple juice, so they are refined sugar free.  Light, fluffy domes of goodness.  They are best enjoyed warm, straight out of the oven.

Carrot Cake Muffins
Makes 12 muffins

2/3 c pitted soft dates (soak for at least 30 min if they are not soft)
1/3 c agave syrup
2 tbsp warm water
2 cups whole wheat flour
1/2 cup shredded unsweetened coconut
2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 c coconut yogurt (or coconut milk or non-dairy milk)
2 flax eggs (made by combining 2 tbsp flax meal with 6 tbsp warm water)
2 tbsp coconut oil, melted in microwave
1 tsp vanilla
1 400g can of crushed pineapple and juice
1 cup grated carrot
1/2 cup raisins
rolled oats for sprinkling

Preheat oven to 350 and line muffin tin with liners.  Spray lightly with non-stick spray.
Prepare flax egg by combining flax meal and 6 tbsp warm water.

In a food processor, puree dates with agave syrup.  With processor running, add 2 tbsp warm water.  Let process for 5 minutes while you mix the dry ingredients.

In a large mixing bowl, whisk together flour, shredded coconut, baking soda, baking powder, salt, cinnamon and nutmeg.  Transfer the date and agave puree (which should now be fluffy and caramel in colour) to a medium mixing bowl.

Add coconut oil, flax egg and vanilla and stir well to combine.  Add crushed pineapple and juice, grated carrot and raisins and stir until just combined. 

Divide batter among 12 muffin cups, forming heaping muffins.  Sprinkle with rolled oats.  Bake for 20-25 minutes until top is golden and a toothpick inserted comes out clean.  Cool in muffin tin then transfer to wire rack.

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Recipe: Soft Pretzels

These pretzels are not the healthiest of snacks, but they are much much healthier than anything you will buy at the mall.  They are our go-to savoury treat, and are best served with hot or grainy mustard.  Although not simple, the effort is worthwhile: these pretzels are soft, buttery (without the butter!) and delicious. 

Soft Pretzels
Makes 12

4 tsp quick rise yeast
1 1/2c warm water
5 c all purpose flour
1/3 c sugar
1 1/2 tsp salt
1 tbsp vegetable oil

1/4 c baking soda

Salt for sprinkling

Combine yeast and warm water and let stand.  In the bowl of a stand mixer combine flour, sugar and salt.  Add oil to water and sugar and mix into the flour mixture with a wooden spoon. 

Once mostly combined, turn on the mixer with the kneading attachment.  Knead for 7 minutes.  The dough will be soft and quite elasticy.  If you don't have a mixer, knead by hand.  

Put in a well oiled mixing bowl (remembering it will double in size) and cover with saran wrap then a dish towel.  Place in a draft-free place (or your oven on "bread proof" if you have this setting) and let stand for 1 hour until it has doubled in bulk.

Once dough has risen, preheat oven to 450 and line two baking sheets with parchment paper.   Bring a large pot of water to boil with 1/4 c baking soda. 

Cut dough into 12 equal pieces and roll each one into a long rope.  Twist into 12 pretzels (you'll find a picture by picture tutorial here), and make sure you secure the loose ends tightly onto the dough loop.  

Working quickly, put 6 of the pretzels in the boiling baking soda water.  After 30 seconds, flip each pretzel.  After 30 more seconds remove them to one of the lined baking sheets and sprinkle with salt. 

Immediately place in the oven (if you don't do this quickly they will go flat and soggy).  Bake for 7-8 minutes until golden.  Repeat for 6 remaining pretzels.  Serve with mustard. 
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Recipe: Pumpkin Cream Cheese Muffins

Its that time of year again: chilly, rainy and grey.  The time of year where all you want to do is curl up under a blanket and feel cozy.  When I think of the coziness of October and November, I think of spices like cinnamon, nutmeg, ginger and clove.  I think of the creamy richness of pumpkin puree.  And I think of the warmth of straight-out-of-the-oven baked goodies.

Here's my healthy take on an autumn treat, using dates for sweetness instead of sugar.

You'll first need to soak the dates for at least 2 hours.  Soaking makes them soft so you can blend them into a paste and mix into the batter.  When you drain your soaked dates, reserve the water.  It will be sweetened by the dates, and will be used to add extra sweetness to the recipe.  Your date paste will look something like this:

 You will add this paste to the other liquids, including the flax egg (made by combining flax meal and warm water and letting it stand for 5-10 min until it turns slightly gelatinous) coconut oil, and pumpkin.

Once you mix wet and dry ingredients separately and combine them, it is time to form the muffins. When forming the muffins, first divide half the batter among the 12 cups.  Then add a dollop of chilled cream cheese mixture, and then cover with more batter.

Bake for 20-25 minutes, until a toothpick inserted into the centre comes out clean.  Cool for 5 minutes in the tin, then remove to a cooling rack.

Pumpkin Cream Cheese Muffins
Makes 12 large or 24 mini muffins

Cream Cheese Filling
4 oz vegan cream cheese
1/2 tsp agave nectar
1/2 tsp vanilla

Mix all ingredients until smooth.  Put in fridge to chill while you make the muffins.

Muffins
1 c dried pitted dates, soaked in 1 c water for 30 min to 4h, drained and water reserved
2 tbsp flax meal (ground flax) + 6 tbsp warm water
1 1/2 c whole wheat flour
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp baking soda
1/2 tsp salt
1 c pumpkin
3 tbsp coconut oil, melted
2/3 c date soaking water

Soak your dates for 2-4 hours by placing in small bowl and covering with 1 cup of water.  Drain, reserving soak water.  Puree dates with 1/3 cup of soaking water in food processor until smooth.
Mix 2 tbsp flax meal with 6 tbsp warm water in a small bowl and set aside.
Preheat oven to 350.  Prepare muffin tin with liners and non-stick spray.
Mix flour, cinnamon, ginger, nutmeg, allspice, cloves, baking soda and salt.  In another bowl, mix pumpkin, coconut oil, flax mixture, dates and remaining soak water.  Mix well.  Add flour mixture to pumpkin mixture and stir only until just combined.
Divide half the batter between 12 muffin cups. Scoop 1 tsp of cream cheese mixture into each muffin cup.  Divide remaining batter between muffin cups to cover cream cheese dollops.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.  Cool for 5 min then remove to cooling rack.






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