Buckwheat Crepes with Brie and Mushrooms

buckwheat crepes
When faced with a good brunch menu, every restaurant-goer agonizes over the sweet or savory meal conundrum….Right? Is this just me?

During the week I’m on autopilot with breakfast. It’s always some variation of yogurt, fruit and oats. Oatmeal with fruit, yogurt with fruit, yogurt with oats and fruit.

But when the weekend rolls around, I like breakfast to be an event. A leisurely late breakfast where I pay people bring be strong coffee and warm food is at the top of my “treat yo’self” list.

Since I usually lean toward the fruity and sweet during the week, Saturday morning I wake up thinking of buttered bread, oozy egg yolks and melted cheese.

But sometimes that unexpected french toast with fruit compote, pecans and maple puts a snag in my ordering plans and changes everything I thought I knew I wanted from my brunch.

Maybe my dining partner will agree to share a “breakfast dessert”? That’s not a crazy idea, but there’s no guarantee they’ll be on the same page.

(Full disclosure: Fabes is always up for a breakfast dessert. Which is why we’re getting married.)

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Mushroom Lentil Burgers

mushroom lentil burger 1

Can we talk about the importance of a good burger? When the mood strikes, it’s impossible to shake, right?

My favorite burgers involve a whole heap of stuff. I like condiments and lots of little accessories on all the things I eat, but especially on burgers.

I love caramelized onion, melted cheddar, bbq sauce, tomato, and lettuce for crunch. But lets be real, with all of that stuff, sometimes it doesn’t really matter whether the burger underneath it all is beef or chicken or legume – especially if the meat version isn’t up to scratch, I’ll take a veggie burger in a heartbeat.

Despite my love of a perfect beef burger and obsession with toppings, I think a good-quality veggie burger can be just as badass as a meat one, albeit in a slightly more hippie kind of way.

The key to an excellent vegetarian-friendly burger begins with packing lots of flavor into the pattie.  (See also various add-ons above.)

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Vegetable Miso Ramen

vegetable miso ramen #voraciousvander

While we’re talking food hugs. Let’s talk about miso broth and noodles.

I mean, if warming and satisfying are what you’re after, a big bowl of flavorsome broth,  full of veggies and noodles is a good way to go.

It’s the perfect sick person food. Or well person food. Or tired and hungry person food.

This, paired with some sassy comments from Maggie Smith, is guaranteed to soothe most troubles away.

I have limited ramen knowledge, but I know that there are a few different types of broth that can be used when fashioning a bowl of the noodle soup.

This is an easy miso-based one that requires little more than stirring miso paste into some simmering stock. It’s a simple way to get your bowl of goodness started pronto.

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Vegetarian Pho

Are you a pho addict yet? I didn’t know about this brothy Vietnamese soup until a couple of years ago, but once I did I was hooked. HOOKED I tell you!

Most commonly you see it made with thinly shaved raw beef that’s cooked by the heat of the broth and ladled over rice noodles. You’re given mix-ins like bean sprouts, lime, basil and chilli on the side that you can add at your own discretion. Interactive food! You know I love that.

But it’s often hard to find vegetarian-friendly versions of pho in restaurants. Luckily, you can make this aromatic broth at home pretty easily and load it up with all the veggies you want.

My version used a heap of mushrooms and spinach, as well as soba noodles in the place of the rice noodles. Traditional? Not all all. Vegetable-packed, slightly spicy, aniseedy pho-like goodness? Yessir.

You can easily make this broth non-vegetarian by using beef or chicken broth and fish sauce. I personally prefer the fish sauce here instead of soy sauce, but it’s up to you. You could also add cooked shredded chicken or prawns.

Vegetarian Pho Broth (serves 4)
adapted very slightly from The Kitchn

– 1 large onion, peeled and halved
– 4-inch/10-cm piece fresh ginger root, peeled and halved lengthwise
– 2 3-inch/7.5-cm cinnamon sticks
– 2 star anise
– 4 cloves
– 2 teaspoon coriander seeds
– 8 cups vegetable stock (or stock of you choice)
– 1 tablespoon soy sauce (or fish sauce)
– 2 carrots, peeled and coarsely chopped

Char onion and ginger directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.

In a large pot, dry roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic (about 2 minutes), add vegetable stock, soy sauce, carrots, and charred onion and ginger.

Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.

Vegetarian Pho
– soba noodles (or rice noodles)
– 3 cups mushrooms
– 2 cups fresh spinach, roughly chopped

Toppings
– finely chopped chilies
– finely chopped green onion
– bean sprouts
– basil
– mint
– cilantro
– sriracha

Prepare noodles ahead. For soba noodles, cook in boiling water for about 4 minutes (according to package) strain and portion into bowls. If using rice noodles, soak in boiling water for approximately 20 minutes or according to package instructions. Pour broth over the noodles when you’re ready to serve.

I added sliced mushrooms to my finished broth and cooked covered for about 10 minutes until tender, adding the spinach in the last minute or two. Serve hot with desired toppings.

Spicy Coconut and Lentil Soup

It’s been a grey and rainy week. I’ve been caught in the rain three mornings in a row trying to go for a run. My umbrella’s all bent out of shape. I don’t want to leave the house.

What’s your favorite rainy evening ritual? Mine looks like sweat pants, bad tv (wuttup Revenge), a glass of red and a curry.

I don’t love the rain, but I don’t mind the excuse it gives me to get cozy, make something warm, and treat myself right.

I was impressed with this recipe for 2 reasons:
It develops a rich Thai flavor in less than a half an hour – if you’re craving a Thai red curry, this is probably a quicker bet than delivery.
It’s also easily adaptable for whatever vegetables you have at home. Asian veggies like bok choy, baby corn and snow peas are all at home here, but mushrooms, green beans, carrots, spinach and even sweet potato are all welcome too.

Spicy Coconut and Lentil Soup
adapted from Donna Hay’s Off the Shelf
(makes 4 serves)

– 2 tablespoons oil
– 2 tablespoons red curry paste
– 4 spring onions, light green and white parts thinly chopped
– 4 cups vegetable stock
– 2 cups coconut cream
– 1 cup red lentils
– 1 1/2 cups button mushrooms, thinly sliced
– 1 cup snow peas, trimmed and sliced in half
– 2 cups spinach, chopped

Heat the oil and curry paste in a large saucepan over a medium-low heat and cook for 2 minutes. Add in spring onions and cook 1 minute.

Add stock, coconut cream and lentils and cook for 10 minutes.

Add mushrooms and simmer for 5 minutes. Add snow peas and cover, simmering for 2 more minutes.

Stir in spinach and let it wilt down. Serve hot with rice or grilled flat bread.