French-style Vegan Pancakes with Chard


1 bunch spring onions, green and white parts separated and chopped
5 tablespoons of olive oil, divided
1/2 teaspoon ground cumin
1 cup chickpea flour
1 cup water
3/4 teaspoon sea salt and fresh-ground black pepper to taste


2-3 cloves garlic, minced
1 tablespoon olive oil
1 bunch chard, leaves and stems separated, stems sliced thin, leaves chopped coarsely
generous pinch of crushed chili flakes
1 teaspoon vinegar, such as sherry or red wine
1/2 teaspoon of sea salt
freshly grated Parmesan or pecorino cheese, for garnish


  1. Preheat oven to 450 F, positioning a rack five or so inches beneath the broiler.
  2. In a small or medium-sized bowl, combine the chickpea flour, water, salt and pepper, and two tablespoons of the olive oil, and stir or whisk until it forms a smooth batter (a few small lumps are okay). Allow the batter to sit for at least 20 minutes, and up to 12 hours.
  3. Turn heat to medium under a heavy-bottomed, oven-proof skillet, preferably cast iron. Add a tablespoon of olive oil, the white part of the onions, and the cumin. Sauté, stirring frequently, until the onions are soft. Add the onion greens and cook until they wilt, which won’t take long. Remove from heat, put the onions in a small bowl, and wipe out the skillet.
  4. Place the skillet in the heating oven, so it gets good and hot.
  5. When the oven has come to temperature and the skillet is hot, remove it with a pot holder, and add the final two tablespoons of olive oil to the hot pan. Swirl it all around the pan so that the entire bottom and an inch or so of the sides are coated.
  6. Add the reserved cooked green onions to the batter and give it a final stir, then gently pour the batter into the hot pan, swirling to even it out, and return to the oven, setting the timer for 15 minutes.
  7. To cook the chard, set heat to medium-low under another heavy-bottomed skillet and heat a tablespoon of olive oil. Add the garlic and the chili flakes and cook, stirring frequently, until the garlic is fragrant, about 30 seconds (taking care not to let it brown). Add the chopped stems, stir, and let them cook for a minute or two, covered.
  8. Add the chopped chard greens and the salt, stir, and let cook, covered, until the chard is wilted and tender. Remove the lid and let it cook for a minute to get rid of any excess liquid. Add a dash of vinegar to taste, stir, and set aside.
  9. Check the socca after 15-20 minutes, it will likely be set at the edges but pale on top. Put the broiler on high and give it a couple minutes under close watch, until it is crisp and golden brown.
  10. Slice the socca into wedges and serve topped with chard and a little grated cheese.

Makes 2 servings.

Source: Mother Jones


Polish-style Potato Perogies with Bacon and Old Cheddar Cheese


2 eggs
1-1/2 cups sour cream
1/2 cup butter, at room temperature, cubed
3 large Yukon Gold potatoes, peeled and quartered (750 g)
3 strips bacon, chopped
4 green onions, chopped
1-1/2 cups coarsely grated old cheddar
1/4 tsp salt
1/4 tsp fresh-ground black pepper


  1. Stir 4 cups flour with salt in a large bowl. Whisk eggs with 1 cup sour cream in a medium bowl, then stir into flour mixture along with butter until dough comes together.
  2. Knead dough on a lightly floured counter, dusting with more flour, until it is smooth and not sticky.
  3. Divide dough into 2 portions, pat into 2 discs and wrap each with plastic wrap. Refrigerate for at least 1 hour. (Dough can be refrigerated up to 2 days.)
  4. Boil potatoes in a large pot of water until soft, about 20 minutes.
  5. Heat a large frying pan over medium heat. Add bacon and cook until crisp, 3 to 5 minutes. Drain on paper-towel-lined plate. Do not clean pan. Reserve 1/4 cup green onions for garnish. Add remaining green onions to bacon fat. Cook until soft, I to 2 min. Transfer to plate with bacon.
  6. Drain cooked potatoes, then return to the pot. Mash potatoes with bacon, cooked onions, cheese, salt and pepper. Refrigerate until ready to use.
  7. Dust counter with remaining cup flour.
  8. Roll out 1 disc of dough until 1/8 in. thick. Cut out 2-1/2-inch-wide circles with a cookie cutter (or drinking glass). Keep dough covered with plastic wrap to prevent it from drying out.
  9. Scoop a heaping tsp of filling onto each round and fold the dough over, forming a half moon. Pinch edges tightly to seal. If dough won’t seal, dab edges with water.
  10. Gather scraps of dough, wrap with plastic wrap and refrigerate. Repeat with remaining disc of dough. Gather up scraps, combine with dough from refridgerator, re-roll and cut out more circles.
  11. Fill same large pot with water and bring to a boil.
  12. Slip about 12 perogies into boiling water and cook 5 to 6 minutes.
  13. Once perogies float to the top, remove with a slotted spoon and transfer to a platter. Repeat with remaining perogies. Pat dry and serve topped with remaining 1/2 cup sour cream and reserved green onions.
  14. Or melt butter in a frying pan and fry perogies in batches, adding more butter if needed, until crispy, 2 minutes per side. Top with sour cream and green onions.

Makes 65 perogies.

Source: Chatelaine magazine

Green Waffles with Chickpea Flour and Spinach


2 Tbsp + 1 tsp extra-virgin olive oil, divided
2 shallots, thinly sliced
1/4 tsp salt
1/2 cup dry white wine
4 plum tomatoes, seeded and chopped
2 tsp fresh thyme
1/2 tsp black pepper, divided
3/4 cup milk or buttermilk
5 large organic eggs
4 cups spinach, tough ends trimmed, divided
1/4 cup grated Parmesan cheese
2 tsp cider vinegar
zest of 1 lemon
1-1/4 cups chickpea (garbanzo) flour
1 tsp baking powder
1/2 lb smoked trout or salmon (optional)


  1. In skillet over medium, heat 1 Tbsp oil. Add shallots and salt. Heat until shallots have turned golden, about 2 minutes.
  2. Add wine, tomatoes, thyme, and 1/4 tsp black pepper to pan and simmer for 3 minutes, or until liquid is reduced by about half. Cover to keep warm.
  3. In blender container, place milk, 1 egg, 1 Tbsp oil, 2 cups spinach, Parmesan, cider vinegar, lemon zest, and 1/4 tsp black pepper, and blend until smooth.
  4. Blend in chickpea flour and baking powder. Let batter rest for 10 minutes.
  5. Grease a waffle iron and heat according to manufacturer’s instructions.
  6. Ladle in about 1/3 cup batter for each waffle and cook until batter has set, about 4 minutes. Keep waffles warm in 200ºF oven while you prepare remaining batter.
  7. To prepare eggs, in small skillet over medium-low, heat 1 tsp oil. Carefully crack an egg into skillet. For sunny-side up, cook until white is set and outer edges start to curl up. If you prefer over-easy, flip egg and cook an additional 30 seconds. Repeat with remaining 3 eggs.
  8. To serve, place waffles on serving plates and top with remaining spinach, tomato mixture, smoked fish (if using), and egg. Season with freshly cracked pepper.

Makes 4 servings.

Source: Alive magazine

Pasta with Lentils and Kale


1/2 cup French (small) green lentils
2 cups water
5 tablespoons extra-virgin olive oil
2 medium onions, finely chopped (about 2 cups)
black pepper
3/4 pound kale
3/4 pound dried short tubular pasta
grated Parmigiano-Reggiano


  1. Simmer lentils in water (2 cups) with 1/8 teaspoon salt in a small saucepan, uncovered, adding more water if necessary to keep lentils barely covered, until tender but not falling apart, 20 to 30 minutes. Remove from heat and season with salt.
  2. While lentils simmer, heat 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then saute onion with 1/4 teaspoon salt and 1/2 teaspoon pepper, stirring, 1 minute. Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden (stir more frequently toward end of cooking), about 20 minutes. Remove lid and increase heat to medium, then cook, stirring frequently, until onions are golden brown, 5 to 10 minutes more.
  3. Stir in lentils, including their liquid, and simmer, scraping up any brown bits, 1 minute. Season with salt and pepper.
  4. While onion cooks, cut out and discard stems and center ribs from kale and coarsely chop leaves.
  5. Start cooking pasta in a 6- to 8-quart pot of well-salted boiling water, according to package instructions.
  6. About 7 minutes before pasta is finished cooking, stir in kale and boil, uncovered, until pasta is al dente. Reserve about 1 cup cooking liquid, then drain pasta and kale in a colander.
  7. Add pasta mixture to lentils along with about 1/3 cup of cooking liquid (or enough to keep pasta moist) and cook over medium-high heat, tossing, 1 minute. Season with salt and pepper and drizzle with remaining 2 tablespoons oil. Sprinkle with cheese before serving.

Makes 4 servings.

Source: Gourmet Italian

Fast Pizza with Home-made Crust


1-1/4 cups all-purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1 tsp dried oregano
1/4 tsp salt
1 cup milk
1/4 cup butter, melted


2/3 cup pizza sauce
1-1/2 cups diced vegetables (approx.)
1/2 cup diced lean ham (optional)
1-1/2 cups shredded Mozzarella cheese


  1. Place a large baking sheet upside down on middle rack of oven and preheat oven to 425°F (220°C).
  2. Butter 1 or 2 more large baking sheets.
  3. To make the crust, in a large bowl, combine all-purpose and whole wheat flours, baking powder, oregano and salt.
  4. Pour in milk and butter. Stir with a fork until soft dough forms.
  5. Turn out onto lightly floured surface and knead a couple of times just until smooth. Divide into 6 pieces.
  6. Roll or pat 3 pieces into 6-inch circles and place on prepared baking sheet.
  7. Add topping. Spread pizza sauce on each crust, leaving 1/2-inch border. Sprinkle with ham and vegetables as desired. Sprinkle with half of the cheese.
  8. Place pizzas on baking sheet on top of the hot baking sheet in oven. Bake for 12 to 15 minutes or until crust is golden, toppings are hot and cheese is bubbling.
  9. Repeat with remaining 3 pizzas. If you don’t have another baking sheet, leave pizzas on the work surface while you add toppings and reuse the prepared baking sheet when first batch is done (there’s no need to let it cool).

Cooking Tip

Preheating a baking sheet helps make a crispy pizza crust. Use a pizza stone instead if you have one. If you have perforated pizza pans, you don’t need the hot baking sheet.

Makes 6 pizzas.

Source: Dairy Farmers of Manitoba