egan recipe collection

Tasty morsels and dips

Including vegetable side dishes

Artichoke and bean dip
Baked potatoes with mushroom and olive stuffing
Bell pepper spread
Capered olive spread
Caponata
Carrot pâté
Ciuiama de Ciuperci (Mushrooms in sour creme sauce)
Confetti bean dip or spread
Corn and tomatoes Southern style
Curried bean dip or spread
Dolmas (Stuffed grape leaves)
Fasole batuta (White bean dip)
Herbed mushroom terrine
Hummus bi-tahina
Leek quiche
Lentil crostini
Low-fat American "fries"
Marinated cauliflower and mushrooms
Mushroom paté
Not-zarella sticks
Olive and sun-dried tomato spread
Pea not butter
Pimiento walnut dip
Portabello "caviar"
Potato nut croquettes
Salata de vinete (Eggplant salad )
Samosas
Sauerkraut knishes
Scallion pancakes
Spicy stuffed wontons
Spinach dip
Stuffed artichokes
Stuffed cherry tomatoes
Stuffed mushrooms
Summer stuffed tomatoes
Sun-dried tomato spread
Sun-dried tomato spread 2
Sushi
Tri-colour bruschetta
Varza calita (Braised sauerkraut)
Varza cu taitei (Baked cabbage and noodles)
Veggie "liver"
Zacusca

or just scroll through and browse!

For an alphabetical listing of all the recipes in our collection, see the Recipe collection home page.

Here is a very common Eastern European dish. As I'm writing this, I'm thinking about the roasted eggplant in the refrigerator that will become our dinner tonight. This is one of our favourite dishes, and Stefan's best dish! If you can grill the eggplants over a charcoal grill you'll find it tastes even better.

Eggplant salad (Salata de vinete)
About 4 servings

3 medium eggplants
1/4 cup olive or sunflower oil
1 teaspoon salt or to taste
pinch of ground black pepper
juice of one lemon, about 2 Tablespoons
1 ripe tomato, cut in wedges
black olives
1 small onion, chopped

Preheat oven to broil. Pierce eggplant skin in several places with a fork. Arrange onto a broiling pan and place under the broiler. Broil until eggplants are soft and skin is charred. Turn the eggplants once during broiling. (They will leak a good deal of liquid.) Broiling should take about 30-45 minutes. While eggplants are cooking, prepare a place to drain them. (It's necessary to remove the bitter liquids before using.) We use a serving platter with one wide end resting on a book to elevate it about 2", and place some paper towels under the lower end to catch excess drips. When eggplants are done, place them on the prepared set-up and allow to drain for at least 15 minutes, then press with a fork or wooden spoon to expel any remaining liquid. Trim off the top stem end and bottom flower end, and peel off the skin. Purée the eggplant in a blender or process in a food processor until smooth. It may be easier to do this in two batches. Pour eggplant purée into a serving bowl and stir in the oil, salt, pepper, and lemon juice until well-mixed. Serve immediately or chill for later. Garnish the bowl with tomatoes and olives. Serve the onion in a separate bowl for those who prefer to mix it into the eggplant on their own plate.

List of recipes: Tasty morsels and dips

On one of our trips to Montréal we had dinner at Rapsodia, a Romanian restaurant. Although there was little on the menu for vegetarians, they put together a cold plate for me: salata de vinete (see recipe above), tossed salad, and fasole batuta. Stefan ate so much of mine that we had to order another plateful! Then he told me he knew how to make this delicious dip and would prepare it for me when we got home. Naturally I asked him why he waited until we were married for more than two years to tell me about it! Sadly, Rapsodia, which was a very nice restaurant with wonderful entertainment, is now closed.

A Top Ten Favourite! (We've been asked many times which are our very most favourite recipes. This is one of them. :-)

White bean dip (Fasole batuta)
4 servings

2 cans white beans (15-16oz)
2 teaspoons lemon juice
1 garlic clove
2 Tablespoons light oil (sunflower, peanut, etc.)
salt and ground black pepper to taste
1 medium onion, finely chopped

Drain beans well and place in a food processor or blender with the lemon juice and the garlic clove. Process or pureé until thick and smooth. Pour pureé into a bowl and stir in the oil and seasonings until light and smooth. Serve at room temperature or chilled with the onions in a separate dish to be mixed in as desired. Delicious served with warm crusty bread, roasted peppers, and olives.

Variation:

> Top with frizzled or fried onions. Heat up some oil in a skillet -- for frizzled onions, use about one-half inch of oil; for fried onions, use just enough oil to cover the bottom of the pan. Slice a medium onion into half moons by cutting the onion in half lengthwise then making thin crosswise slices. Add the onions to the oil, sprinkle with a little salt, and fry until golden and crisp (for frizzled) or well browned (for fried). Drain and spread over the top of the dip.

List of recipes: Tasty morsels and dips

Stefan loves mozzarella sticks -- and I love these! They're good dipped in ketchup, or in Chinese-style duck sauce (no ducks in here, just fruits! :) that you can get from the supermarket. To keep the shape of the sticks, be sure to use Chinese-style extra firm tofu; if you can't find it, use firm tofu and wrap the block in a paper towel or two and leave in the refrigerator overnight to absorb as much water as possible. In either case, handle it gently! Note: Asafoetida powder is a resin used widely in east Indian cookery. It imparts a garlicky flavour. You can find asafoetida in Indian or natural food stores. The powder is usually beige; if it's yellow, there's tumeric in it -- just omit the turmeric in this recipe.

A Top Ten Favourite! (We've been asked many times which are our very most favourite recipes. This is one of them. :-)

Not-zarella sticks
4 servings

1 pound extra firm tofu
2 Tablespoons tamari soy sauce
1/2 cup bread crumbs
1/2 cup unbleached flour
1/2 teaspoon garlic powder or 1/4 teaspoon asafoetida powder
1 teaspoon dried parsley flakes
1/4 teaspoon turmeric powder

Preheat oven to 400 deg F. Lightly oil a cookie sheet. Cut the tofu into strips about 3" by 3/4" by 3/4". Marinate the strips in the soy sauce for about two hours. Meanwhile, mix together the rest of the ingredients. Roll the marinated tofu in the crumb mixture to cover completely, then place on the cookie sheet, leaving about a half-inch between pieces. Bake for 10-15 minutes until golden, then turn and bake the other side the same. Serve hot or cooled to room temperature.

Variations:

> Add 1/4 teaspoon fresh minced ginger (or equal ginger powder) to the tamari marinade; omit the turmeric.
> Serve with cocktail sauce: Mix 1/4 cup ketchup with a teaspoon each of prepared horseradish and fresh lemon juice. Stir well.
> Or just sprinkle a little fresh lemon juice on the sticks before serving.

List of recipes: Tasty morsels and dips

This is a tasty, elegant dip that goes well with toasted pita bread triangles or vegetable dippers (bell pepper, cucumber, celery, etc.). Since I can't tolerate raw garlic, I roast it before using by placing the unpeeled cloves in a moderate oven until they're slightly browned and soft. You can roast the cloves individually or as a whole head; separated cloves take about ten minutes and whole heads about 20-30 minutes. In any case, your nose will tell you when they're done! :-)

Spinach dip
About 3 cups

2 medium cloves garlic
3 Tablespoons lemon juice
2 Tablespoons extra-virgin olive oil
10 ounces fresh or frozen spinach
3/4 pound soft tofu, crumbled
2 teaspoons dried oregano
1-1/2 teaspoons salt, or to taste
pinch of ground black pepper to taste

If using fresh spinach, wash it very carefully, trimming stems and faded leaves; if using frozen spinach, defrost and drain extremely well. Combine the garlic, lemon juice, and oil in a food processor or blender and blend until smooth. Gradually blend in the spinach and then the tofu, processing or blending until the mixture is smooth. Transfer to a serving dish and serve chilled.

List of recipes: Tasty morsels and dips

You can serve these as a side dish or an appetizer -- they're especially good on a buffet table. The only problem is that they disappear very quickly! If you can't find shallots, that gentle-flavoured member of the onion family, you can substitute two cloves of garlic minced finely or pressed. Remember to wash the spinach very well if you use fresh.

Stuffed mushrooms
About 6-8 servings

About 50 large, firm button mushrooms
2 cups finely chopped fresh spinach, or defrosted and well-drained frozen
1/4 cup scallions, white part only, finely chopped
1/4 cup shallots, finely chopped
2 Tablespoons chopped fresh parsley
1/4 cup extra virgin olive oil
2 Tablespoons unbleached flour
1/4 cup dry white wine or cooking sherry
salt and pepper to taste
oil or oil spray for pan

Preheat the oven to 350 deg F. Remove the stems from the mushrooms and chop the stems finely. If using fresh spinach, wash it very carefully, trimming stems and faded leaves; if using frozen spinach, defrost and drain extremely well. In a saucepan combine all ingredients except the mushrooms and seasonings. Mix thoroughly until it just reaches a boil, then lower the heat, cover, and simmer for two mintues. Stir in the chopped mushroom stems, mixing thoroughly. Cover and simmer for another five minutes. Adjust seasonings to taste. Carefully spoon about one teaspoon of the filling into each mushroom cape. Place the filled mushrooms on a lightly oiled baking sheet and bake for fifteen minutes. Serve hot.

List of recipes: Tasty morsels and dips

This classic Italian eggplant relish is very tasty, but not exactly a diet dish. :-) Use a good quality olive oil for the best flavour. You'll need to plan ahead, as it needs to rest overnight in the refrigerator to allow the flavours to marry. Serve caponata with a nice crusty bread and some good wine and you'll make your guests very happy indeed.

Caponata
About 4 cups

3/4 cup extra virgin olive oil
2 large cloves garlic, pressed or minced
1 large eggplant
1/2 cup chopped red or green bell pepper
1/2 cup chopped onion
1/4 cup finely chopped fresh parsley
1 Tablespoon sugar or equivalent alternative sweetener
1/2 teaspoon dried oregano, crushed
1/4 teaspoon dried basil, crushed
1 teaspoon salt
pinch of ground black pepper
1 cup tomato paste
1/4 cup water
3 Tablespoons red wine vinegar
1 four-ounce can mushroom stems and pieces, including liquid
1/2 cup very small pimiento-stuffed green olives

Peel the eggplant and cut it into small cubes; you should have about 3 cups. Heat the oil in a large, heavy skillet over medium heat. Add the garlic and sauté for about 30 seconds. Add the eggplant, bell pepper, onion, and parsley. Toss well to mix and coat with oil. Lower the heat, cover the skillet, and cook over low heat for ten minutes. While this is cooking, in a mixing bowl blend the sugar with the seasonings. Stir in the tomato paste, water, and vinegar, and mix well. After the vegetables have been cooking for ten minutes, add in this mixture, then the remaining ingredients, and stir well to mix. Cover the skillet and continue cooking over low heat until the eggplant is tender but not mushy (about ten to twenty minutes). Place cooked caponata into an air-tight container and store in the refrigerator overnight. Serve cold or at room temperature.

List of recipes: Tasty morsels and dips

Our favourite appetizer at Chinese restaurants is scallion pancakes. When properly made, they're crispy on the outside, chewy on the inside, and oh so scallion-y! We like them with a savoury dip of tamari soy sauce, a bit of grated ginger, and some thinly sliced scallion greens, or for a sweeter taste you can just dunk them into store-bought duck sauce or plum sauce. They are fried and so are a bit fatty, but do treat yourself once in a while :-). Especially nice as part of a dim sum tea, served with your favourite oolong or green tea.

A Top Ten Favourite! (We've been asked many times which are our very most favourite recipes. This is one of them. :-)

Scallion pancakes
6 servings

3 cups unbleached flour
1 cup boiling water
1/2 cup chopped or thinly sliced scallions (spring onions), green and light green parts only
1-1/2 teaspoons salt
2 teaspoons sesame or toasted oil (approximate)
light oil (peanut, sunflower, etc.) for frying

Place the flour into a large mixing bowl. Pour in the boiling water while mixing with a pair of chopsticks or a wooden spoon, forming a soft dough. Knead the hot dough either in the same bowl or on a flat, lightly floured surface for about five minutes or until it is smooth. If you've removed it, return the dough to the bowl. Cover the dough with a damp towel or a piece of plastic wrap, then set aside and let rest at room temperature for at least one hour. Then take the dough out of the bowl and knead it for a few more minutes on a lightly floured surface (use additional flour as needed during all steps). Divide the dough into two halves. Roll one half into a thick roll. Using a sharp knife, cut the dough into four equal pieces. Repeat with the other half. Roll each piece of dough into a circle about 4 inches in diameter. Brush about one-fourth teaspoon sesame oil evenly on the top surface of each piece. Sprinkle evenly with one-fourth teaspoon salt and then one-half Tablespoon of chopped scallions. Making three equal folds and roll up the dough tightly, folding in both ends, in a beggar's purse shape. Use a rolling pin to roll it out again into a pancake about one-fourth inch thick and 5 inches in diameter. (Some of the oil and/or scallions may squirt out during the folding and rolling. Just sop up the oil and put back the scallions. :) Heat a heavy skillet coated with one-half Tablespoon oil over a low flame. When hot, put in one pancake and toast it until light brown spots appear on the bottom side, then turn over and toast the other side. Drain well on paper towels. Cut each pancake into six sections with a sharp knife and serve hot.

Variations:

> Deep-fry the pancakes (instead of pan-frying) in hot oil to cover for one minute for an extra-crispy exterior. Or pan-fry in about one-quarter inch of oil to brown.
> Prepare all the dough to the beggars' purses step and set them aside. As one pancake is cooking, roll out the next. 
> Cooked scallion pancakes can be stored in the refrigerator or freezer, then reheated in a 450 deg F oven for about five minutes from the 'fridge, and ten minutes if frozen.
> For a "deluxe" version, spread the top of one pancake with hoisin sauce. Arrange three slices of vegan "ham" (Yves, Lightlife, or your favourite brand) on the pancake, then thinly sliced tomatoes and shredded lettuce. Place another pancake on top. Cut into sections and serve.

List of recipes: Tasty morsels and dips

I never understood why people liked quiche. All that cheese and eggs -- all that cholesterol! And I didn't care for the taste of it either. So now I whip up a tofu quiche -- great flavour, nice texture, and a dish my conscience and heart can live with! Leeks are delicious but very sandy, so be sure to rinse them very well to remove all that true grit. :-)

Leek quiche
About 6 servings

2 large leeks, white parts only
2 Tablespoons vegan margarine, or light cooking oil
2 cloves garlic
2 Tablespoons fresh lemon juice
1-1/2 pounds firm tofu, drained
1/2 teaspoon salt or to taste
ground black pepper to taste
1 prepared 8- or 9-inch pie crust

Preheat the oven to 400 deg F. Cut the leeks in half lengthwise, and rinse, rinse, rinse under cool water to remove the sand. Dry thoroughly. Place the oil or margarine into a heavy skillet over medium heat. Slice the leeks crosswise, add to the skillet, and sauté for three to four minutes until soft. Remove from heat. Place the garlic and lemon juice into the bowl of a food processor or blender and process or blend until finely minced. Break the tofu into small pieces and add to the processor or blender bowl along with the seasonings; purée until smooth. Turn into a mixing bowl and stir in the leeks, mixing well to distribute. Pour this filling into the pastry shell. Use a spatula or large spoon to smooth and even the top of the filling. Bake for about one-half hour, or until filling is set and lightly browned.

List of recipes: Tasty morsels and dips

An elegant hors d'oeuvre with whole-grain crackers or crusty bread. For a woodsier taste, vary the types of mushrooms you use: tastes great made with button mushrooms, but try cremini, shitake, oyster, or a mix of two or more.

Mushroom paté
About 2 cups

1 Tablespoon extra virgin olive oil
1 medium onion, chopped
1 large clove garlic, finely chopped or pressed
8-10 ounces mushrooms, chopped
1 Tablespoon tamari soy sauce
1 teaspoon dried savoury
1/2 teaspoon ground thyme
1/4 teaspoon ground nutmeg
dash of ground black pepper

Heat the oil in a heavy skillet over medium heat. Add the onion and garlic, and sauté until onion begins to soften (be careful not to burn the garlic). Stir in the mushrooms, lower heat, and cook for about five minutes, stirring occasionally. Add all seasonings and stir to blend. Reduce heat and simmer for about ten more minutes. Remove from heat and adjust seasonings if necessary. Allow to cool a bit, then purée in a food processor or blender. Chill in a covered container until ready to serve. (Also freezes well.)

List of recipes: Tasty morsels and dips

Who says you have to give up your favourite American fries just because you're watching your fat intake? No specific quantities are given here, because each time you make them you'll find you need to use more and more, because there's never enough! ;-)

A Top Ten Favourite! (We've been asked many times which are our very most favourite recipes. This is one of them. :-)

Low-fat American "fries"
1 or more servings

waxy-type potatoes
unflavoured cooking oil spray
salt and ground pepper, optional
paprika, ground sage, or other herbs and spices, optional

Preheat oven or toaster oven to hottest (500 or 550 deg F). Spray a light mist of cooking oil on a baking sheet (cover it first with aluminum foil if you prefer). Cut the potatoes into American fry-shaped pieces, about 1/4" x 1/4" by the length of the potato. Place the cut pieces onto the baking sheet in one layer. Spray lightly with cooking oil. Sprinkle on seasonings to taste, if desired. Bake until browned, about 15-20 minutes. Serve hot.

Variation:

> Try this recipe with sweet potatoes -- yum!

List of recipes: Tasty morsels and dips

Why consume chopped fatty animal organs when there's a tasty vegan alternative? For this recipe, a "liver" is one who lives, not one who unwillingly donates organs. :-) Be sure to chill the mixture thoroughly, in a sealed container, for a couple of hours or overnight so the flavours marry and it has a good texture. You can use fresh, frozen, or canned (well-drained) green beans in this recipe; use whichever is available, or experiment with each until you find the flavour and texture you prefer.

Veggie "liver"
About 6 servings

1 teaspoon light oil (sunflower, etc.)
1 small onion, chopped
3/4 pound fresh mushrooms, chopped
1/2 pound green beans, trimmed and cut into 1" pieces
1/4 cup walnut meats
1/4 cup water
Salt and ground black pepper to taste

Heat oil in a heavy skillet over medium-high heat. Add the onions and sauté for about 2 minutes. Add the mushrooms and green beans, and continue to sauté for another ten minutes, until vegetables are soft. Remove from heat and transfer to a food processor bowl. Add in the walnuts, water, and seasonings, then process the mixture until smooth and creamy. Adjust seasonings if necessary, then transfer to an airtight container and chill thoroughly. Serve as a dip with raw vegetables or as a spread with bread or crackers.

List of recipes: Tasty morsels and dips

This is a simple but elegant first course that takes advantage of the beautiful cauliflower now filling the markets. If you haven't been using this delicious and healthful vegetable, do give it a try. Choose firm white heads, surrounded by green stem and leaves that aren't wilted. Remove the greenery, then break or, if necessary, cut the vegetable into bite-sized florets. Coriander seeds can be crushed in a spice mill, food processor, or -- and this is the most fun! -- by wrapping them in a tea towel and smashing with a hammer. Adds a nice flavour kick and gets out all your aggressions at the same time :-).

Marinated cauliflower and mushrooms
About 6 servings

2 Tablespoons extra-virgin olive oil
1 large onion or Spanish onion, chopped
2 large garlic cloves, crushed
1 medium head cauliflower, broken or cut into florets
1 pound button mushrooms, trimmed and cut into even-sized pieces (or use whole baby button mushrooms)
1 Tablespoon coriander seeds, crushed
2 Tablespoons lemon juice
Salt and ground black pepper to taste
1/4 cup fresh parsley, chopped
1/2 cup pitted black olives, sliced

Heat the oil in a heavy saucepan over medium heat. Add the onions and sauté for about 5 minutes; do not allow onions to brown. Add the garlic and cauliflower. Continue to sauté for another 2 or 3 minutes, stirring frequently so the garlic doesn't burn. Add the mushrooms and coriander seeds, and sauté for two more minutes. Remove from the heat. Stir in the lemon juice, and salt and pepper to taste. Place in an airtight container and chill in the refrigerator for at least two hours. Serve garnished with the parsley and olives, with some crusty bread on the side.

Variation:

> Replace up to half of the mushrooms with fresh green beans: ends trimmed, and cut into one-inch pieces. Add at the same time as the cauliflower.

List of recipes: Tasty morsels and dips

We always had sauerkraut in our house when I was a child -- the kind that came in a jar. One taste and ... well, I ended up thinking that I didn't like pickled cabbage. When I visited Romania, cabbage seemed to be the most popular vegetable, and everyone had at least one huge jar of cabbage (usually more) pickling somewhere in their house or apartment. It was inevitable that I would be obliged to eat some of it. And am I glad I did! Fresh sauerkraut is a delicious, refreshing treat. We make it ourselves, but it's also good purchased fresh at the local deli. Try it mixed in a salad with cucumbers and olives -- or in this dish, which may not sound too appealing, but you may also be surprised at how good it is! Nice to begin a meal, or as a side dish to pan-fried or baked tofu, or a veggie burger. (Notes: The rinsing process is important; it removes the excess vinegar and/or salt, depending on how the cabbage was pickled. Sweet paprika is the regular kind that you find in a supermarket, not the special hot Hungarian style.) Use the drained juice to make Mushroom ciorba; see recipe in Soups and Salads.)

Braised sauerkraut (Varza calita)
About 4 servings

1 pound (about 1 deli pint) fresh sauerkraut
2 Tablespoons light oil (sunflower, etc.)
1/2 teaspoon ground black pepper
1 cup plain tomato sauce or unseasoned tomato juice
1 teaspoon salt
1 teaspoon sweet paprika

Drain the sauerkraut well of all juice. Place in a mixing bowl and cover completely in cold water. Allow to stand in the water for 30 to 40 minutes. Then place into a colander or strainer and drain very well, pressing out as much water as possible. Heat the oil in a heavy saucepan over medium-high heat. Add the sauerkraut, stirring well to coat, and sauté for about five minutes, turning frequently with a spatula or wooden spoon. Add the pepper and tomato sauce or tomato juice. Stir well. Lower heat to low, cover, and braise for about 50 minutes. Stir occasionally, adding a little water if it gets too dry. Stir in the salt and paprika, cover, and braise for another ten minutes.

Variation:

> Add 1/4 cup dry white wine (preferably Romanian :-) with the salt and paprika.
> When fresh vegetables are available, shred about half a head of cabbage (white or Savoy) and use in place of sauerkraut. No pre-rinsing is necessary. Purée fresh tomatoes, with their juices, to replace the sauce or juice. You may need to increase the seasonings.

List of recipes: Tasty morsels and dips

Crostini, or "little crusts," are small slices of toasted bread with any variety of topping. Serve as appetizers, or with soup or salad for a meal. A nice treat too for when you invite the gang over to watch the game :-). Use a crusty Italian bread in a long loaf or baton shape to serve as the base. We like the rich and peppery flavour of these -- be sure to use balsamic vinegar! -- and they're low in fat, too.

Lentil crostini
About 8 servings

1 cup brown lentils
water to cook lentils
1 Tablespoon balsamic vinegar
1/4 teaspoon ground black pepper
1/2 teaspoon dried ground thyme
1 small white or yellow onion, minced finely
1 loaf Italian or other crusty bread

Place lentils in a heavy pot and cover with water. Bring to a boil, then lower heat, cover, and simmer for about 20 minutes or until soft. Drain the cooked lentils, reserving the cooking liquid. Pour lentils into food processor (use metal blade) or blender with the vinegar, pepper, and thyme. Process or blend into a smooth paste. Add a little of the cooking liquid if necessary. Scrape into a bowl, and add the onions, mixing well into the lentils. Slice the bread into hafl-inch thick slices, preferably cut on a diagonal. Toast the slices until just lightly browned. Spread each toasted bread slice with a layer of the lentil paste. Serve as soon as possible.

Variation:

> If, like me, you cannot tolerate raw onions, substitute a rib of celery, minced finely.

List of recipes: Tasty morsels and dips

Here's a very simple dish that you can serve for a light lunch, or as a side dish for dinner with baked or pan-fried tofu. Use russet-type potatoes, which are very good for baking. Don't wrap them in foil when you bake them, because this steams them to a rather unpleasant texture.

Baked potatoes with mushroom and olive stuffing
4 servings

4 large, unblemished baking potatoes of approximately the same size
8 to 10 ounces button or cremini ("baby bella" mushrooms), chopped
2 Tablespoons sunflower or other light oil
12 pimiento-stuffed green olives, sliced
salt and ground black pepper to taste

Heat oven to 400 deg F. Scrub the potatoes well, and pierce the skin of each one in two or three places with the tines of a fork (to prevent steam buildup and bursting). Place on a baking sheet or in a baking pan and bake for about 1 to 1-1/2 hours, or until the potatoes are soft and yielding to the touch when pressed lightly with a fork or wooden spoon. Remove potatoes from the oven and allow to cool just enough to handle. While the potatoes are cooling, prepare the stuffing. Heat the oil in a skillet over medium heat. Add the mushrooms and sauté until just tender. Remove from heat and stir in the olives, and add salt and pepper to taste (you shouldn't need much salt because the olives are packed in brine). Cut a slit lengthwise across the top of one potato, and squeeze it from both ends just until it opens up. Scoop out about half of the potato insides (save this to add to soups or stews) and set the scooped-out potato on an individual serving plate. Repeat with the other three potatoes. Divide the stuffing evenly among the four potatoes, filling each potato and letting the remainder overflow onto the plate. Serve hot.

Variations:

> Stuff baked potatoes with ghiveci, caponata, varza calita, or tofu and mushroom filling.

List of recipes: Tasty morsels and dips

Many people think sushi is not a vegetarian dish, or that it's very difficult to prepare. In fact, it is simply vinegared rice, usually rolled in seaweed, with whatever filling you choose. And although there is some technique involved in the rolling, it won't take you long to master it. For nori rolls, it helps to have a raffia rolling mat. Use short-grain rice, and do not pan-roast it before boiling (it needs some surface starch to hold together well). Find all necessary ingredients, along with the mat, in Japanese groceries or gourmet cooking stores. And have fun with sushi -- come up with your own creative fillings. You're limited only by your taste and your imagination!

Sushi
4 servings

1-1/4 cups short-grain rice, white or brown
2-1/2 cups water
1 one-inch piece of dried kombu (seaweed)
4 Tablespoons rice vinegar
2 teaspoons sugar or alternative lightly-flavoured sweetener
4 sheets nori (seaweed), toasted or untoasted
wasabi (green horseradish paste available in powder form), optional
pickled ginger, optional
fillings and garnishes (a list of suggestions is at the end of the recipe)

Place rice, water, and kombu in a saucepan. Bring to a boil, lower heat, stir once, cover, and simmer until all water is absorbed (about 20 minutes for white rice, and 45 minutes for brown). Remove from heat, and remove the kombu (save for soup, salad,  or stir-fry). Mix the vinegar and sugar until well dissolved, the pour into the rice, mixing well to blend. Allow to cool enough to touch. If using untoasted nori, toast the sheets on both sides by holding (by the edges) over a low gas flame or electric burner until they are crisp; be careful not to burn them. Place one of the nori sheets on the rolling mat. Spread with a layer no more than 1/4-inch thick of the seasoned rice, to within one-half inch of the top, bottom, and one side (referred to as "Side 1" below), and to about one inch from the other side ("Side 2"). This is most easily done with your fingers, but you can use a spoon or wooden paddle. Spread rice with a thin layer of wasabi, if desired. Starting about an inch from Side 1, place the filling(s) of your choice, with the strips parallel to Side 1, to about an inch wide. Add some pickled ginger, if desired. Starting at Side 1, begin to roll the mat towards Side 2, pressing firmly after each half roll (one way  is to press the the mat over the rolled part towards you with both hands and give a gentle but firm squeeze). Continue to roll the nori within the mat, but be careful not to roll the mat into the roll! (It's like rolling a jelly roll.) The inch of nori at the end of Side 2 should be enough to keep the roll together; if it seems to be separating, wet it slightly with water and press to seal. When the roll is finished, tamp each end on the counter to firm it up. Repeat with the other four rolls. Use a very sharp knife to carefully cut each roll crosswise into one-inch slices. If desired, dip one or both cut ends of each slice into a garnish. Arrange beautifully on your favourite plate or platter, and serve as soon as possible.

If you can't find a rolling mat you can substitute a lint-free tea towel. Fold it in half and place the nori sheet on it, then follow directions as above. If you'd rather prepare hand rolls, spread the rice, add the fillings, and roll into a cornucopia (horn) shape starting at Side 1. Press together to seal, or dampen as above if needed. Sprinkle garnish over the top if desired, and serve.

Note: To prepare wasabi, place a spoonful of the powder on a small dish or saucer. Add just enough water to mix into a very thick paste. It's the right consistency if you can turn the plate upside down and the wasabi keeps its form. Be careful to use only a little bit of this on each roll, as it's very hot! Wasabi best complements blander fillings like cucumber, celery, and unseasoned tofu.

Filling suggestions:
tofu of any kind (baked, steamed, pan-fried, pressed, etc.) cut in thin strips
cucumbers, cut in long, thin strips
long white radishes (daikon if possible), cut into long, thin strips
avocado, cut lengthwise into thin strips
asparagus, cooked, pencil-thin (or thicker size, cut into strips)
carrots, raw or lightly cooked, cut in thin strips
celery, raw or lightly cooked, cut in thin strips
zucchini squash, raw or cooked, cut lengthwise into thin strips
sweet potato, cooked and cut into long, thin strips
scallions, white and/or green parts, slivered
raw sprouts, any kind (Note: Wash raw sprouts very well, preferably in hot water)
chopped spinach, cooked
watercress or arugula
chives
fresh sauerkraut

Garnish suggestions:
minced fresh parsley
toasted sesame seeds
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List of recipes: Tasty morsels and dips

When it's my turn to choose the restaurant, as often as not I'll say Indian. I love the spiciness, the creative and elegant ways simple ingredients are prepared, and of course the heady aromas. My favourite appetizer is samosas, heavenly packets filled with spicy potatoes and peas. Since Stefan isn't a big fan of Indian foods I don't get to enjoy them at restaurants very often, so I like to prepare these at home. They may not be authentic, but they taste pretty good :-). I find the dumpling wrappers in my supermarket's produce or dairy section -- they're also available at any Asian grocery. Serve these with a bowl of your favourite soup for a nice light lunch, or if you're offering them as a party appetizer be sure to make plenty -- they go quickly :-).

Samosas
4 to 5 servings

2 cups potatoes, cut in quarter-inch dice
1/2 cup fresh shelled or frozen peas
1-1/2 teaspoons curry powder
1/2 teaspoon salt or tamari soy sauce, or to taste
15 to 20 round Asian dumpling wrappers
sunflower, peanut, or other light oil for frying

Cook the potatoes (boil or microwave) until tender; drain off water, and allow to cool to room temperature (or leave in refrigerator overnight if you want to prepare them a day ahead). If using frozen peas, place them in a small bowl and cover with boiling water; let soak for about one minute, then drain. Mix the potatoes and peas together with the curry powder and salt or soy sauce. Place a dumpling wrapper on a plate or board, and spoon about a Tablespoon of the filling onto the middle. Fold the wrapper in half over the filling, and use a fork to press the edges closed (if they don't stay together, dampen the inside of the edges lightly before folding in half. In a heavy skillet, heat one-half inch of oil over medium-high heat. Test the temperature of the water with a drop of water; if it sizzles, it's hot enough. Use a pancake turner (spatula) or slotted spoon to gently place the samosas into the oil; cook only as many as will fit without crowding them. When one side is golden brown, turn the samosas over and fry the other side. Remove with a slotted spoon or pancake turner, and place on paper towels to drain. Serve hot.

Variations:

> In place of the diced potato, substitute leftover mashed potatoes. The texture will be somewhat different, and you may need to reduce the seasoning a bit if the potatoes are already salted and peppered, but it's a good way to use up leftover mashed potatoes. Don't have enough for 2 cups? Cook up some diced potatoes to make up the difference.
> Experiment with different vegetables in place of the peas. Try diced cooked carrots, thinly-sliced green beans (fresh, canned, or frozen, prepared as for the peas), chopped cooked cauliflower, or a mixture of leftover cooked veggies, chopped into small pieces.
> If you're averse to frying, bake the samosas instead. Preheat the oven to 425-450 deg F. Spray or spread a thin layer of oil on a baking sheet. Place the samosas on the sheet, then spray or spread a thin coat of oil on the tops of each one. Bake for fifteen minutes.

List of recipes: Tasty morsels and dips

Here's a nice treat for guests (or family :-) to munch on while you're preparing dinner. After all, shouldn't you treat family like guests, and guests like family ;-)?

Potato nut croquettes
About 4 servings

4 large potatoes
1 Tablespoon margarine or sesame oil
2 to 3 Tablespoons unflavoured (plain) soy or almond milk
3/4 cup chopped almonds
3 Tablespoons fresh parsley, chopped
salt and pepper to taste
About 1/2 cup unbleached flour, or fine dry bread crumbs, or a combination of the two
light oil for pan frying

Cut the potatoes into bit-sized pieces. Place in a saucepan, cover with water, and bring to a boil. Lower heat and simmer, covered, until the potatoes are tender, about twenty minutes. Drain well and place in a large mixing bowl. Mash the potatoes with the margarine or oil and just enough of the milk to give it a creamy consistency (add the milk a tablespoon at a time until it's creamy). Stir in the chopped almonds and the parsley, and season to taste. Place the flour and/or bread crumbs in a shallow dish. With your hands (floured slightly if necessary so the potato mixture doesn't stick) form the mixture into croquettes -- either logs about 3/4 inch around and two inches long, or patties about 3/4 inch thick and two inches across. Coat with the flour and/or bread crumbs. Heat the oil in a skillet, and place the croquettes carefully into the pan. Fry over medium-high heat until the bottom is brown and crisp, then turn over and fry the other side. Lift with a slotted pancake turner and drain well on paper towels. Serve hot.

Variations:

> For Passover, use almond milk and substitute fine matzo meal or matzo cake meal for the flour or bread crumbs.

List of recipes: Tasty morsels and dips

Here's a really yummy bean dip that can also be used as a spread -- try it on your favourite bread to make sandwiches for lunch or dinner, or on crackers or cucumber slices as an appetizer. The fresh bell peppers give it a nice juicy crunch. Use as many different coloured peppers as you can find for an attractive presentation. If you like, you can substitute refried beans for the whole beans. Just be sure you read the labels carefully and look for vegetarian refried beans; otherwise they may contain animal fat. Most supermarkets and natural food stores now carry at least one brand. Refried beans usually contain more salt than plain beans, so keep this in mind as you're seasoning the dip. I particularly enjoy this with baked tortilla chips for dipping, or spread on small round slices of crusty bread in a long baton shape.

Confetti bean dip and spread
About 2-1/2 cups

2 cups cooked or canned pinto beans, rinsed and drained well
2 Tablespoons sesame oil
1/2 cup tahini (sesame paste)
4 Tablespoons fresh lemon juice (approximately two lemons)
1/4 teaspoon garlic powder
1/2 cup bell pepper, any colour, diced
1 cup parsley, minced
salt to taste (optional)

Place the beans into a food processor and process until smooth. (If you don't have a food processor, use a potato masher and lots of elbow grease. :) Scrape beans into a large mixing bowl. Stir in the oil, tahini, lemon juice, and garlic. When blended, mix in the parsley and bell pepper, stirring well to distribute evenly, and salt to taste. Serve chilled or at room temperature.

List of recipes: Tasty morsels and dips

It's not butter, and it's made from dried peas. What else could it be called :-)? This spread is much lower in fat than margarine or dairy butter, and has a mellow flavour that complements sandwich fillings. Or slather it on by itself on breads, muffins, bagels. I like it on crumpets in the afternoon with a cup of tea: try a smoky Russian Caravan, Panyang Congou, or Keemun.

Pea not butter
About 6 to 8 servings

1 cup dry yellow split peas
2 cups water, plus additional
1 bay leaf, lightly crushed but still whole
1/2 teaspoon rosemary, lightly crushed
5 or 6 medium-sized garlic cloves, peeled and trimmed
1 Tablespoon extra virgin olive oil
juice of one medium-sized lemon (about 2 Tablespoons)
salt to taste, optional

Soak the peas overnight in water to cover. Drain, then place the peas into a saucepan with 2 cups water and the bay, rosemary, and garlic. Bring to a boil, then lower heat and allow to cook until the peas are soft, about 15 or 20 minutes. Remove from heat and allow to cool. Remove the bay leaf and discard. Drain the peas, reserving the liquid, and place in a food processor or blender with the olive oil and lemon juice. Process to a purée, adding some of the cooking liquid if necessary for a smooth, thick consistency. Add salt if desired. Chill in an airtight container until ready to serve. Keeps in the refrigerator for about a week or ten days. If it separates, stir before serving.

List of recipes: Tasty morsels and dips

A terrine is defined as a type of earthenware baking vessel, and gives its name to the tasty dishes prepared in it. Terrines can be baked, or, as with this dish, precooked and then chilled to set. Either way they make an impressive first course, perfect for company, or for treating the family :-). The margarine or sesame oil imparts a sweet, creamy flavour, and I recommend you use one of these rather than light or olive cooking oil. Mushrooms can be the standard button type, or try creminis ("baby 'bella"). Or a combination of the two. And if you don't have an earthenware terrine, a standard loaf pan will do just fine :-).

Herbed mushroom terrine
About 6 servings

4 Tablespoons vegan margarine or sesame oil
1 large-ish whole mushroom, thinly sliced
1-1/2 pounds mushrooms, finely chopped (by hand or food processor)
1 Tablespoon fresh parsley, chopped
1/2 teaspoon salt, or to taste
ground black pepper to taste
1 lemon, cut into six wedges
thin bread or toast rounds
a few sprigs of fresh herbs (parsley, rosemary, chives, etc.) for garnish, optional

Lightly oil a one-pound loaf pan, and line the bottom with wax paper. Heat the margarine or oil over moderate heat in a large, heavy saucepan. Add the mushroom slices and sauté for about 1 minute on each side. Remove with a slotted spatula and arrange attractively on the bottom of the loaf pan. Add the chopped mushrooms to the saucepan and sauté for ten to fifteen minutes, or until all the liquid has evaporated. Mix in the parsley and seasonings. Remove from heat. Press the mushroom mixture into the pan with a wooden spoon. Cover the top with wax paper. Place a weight on top of the pan; another loaf pan with a can of vegetables inside works well, but you can improvise with small dishes, cans, and/or jars if you don't have another pan. Chill the terrine until it is completely cold -- at least several hours, preferably overnight. Remove the weight and carefully turn the terrine out onto a serving dish. Cut into six slices, and serve with lemon wedges and bread or toast. If desired, garnish with fresh herbs.

List of recipes: Tasty morsels and dips

Similar to the crostini above, these bruschetta (pronounced broo-SKAY-tah) are also tasty appetizers -- particularly nice with your favourite European wine. This dish takes advantage of the many-coloured bell peppers we're finding in the markets. The long cooking time not only softens the peppers but enhances their natural sweetness. Don't skimp on the quality of the olive oil -- use the best Italian or Spanish extra-virgin oil. A good recipe for using up day-old bread, too.

Tri-colour bruschetta
About 8 servings

2 medium-sized bell peppers in different colours (red, yellow, or orange)
1 medium-sized green bell pepper
3 Tablespoons extra-virgin olive oil, plus additional
2 medium-sized onions, sliced into thin half-moons (cut in half vertically, then slice)
2 Tablespoons fresh basil, minced, or 2 teaspoons dried basil
1/2 teaspoon salt, or to taste
ground black pepper to taste
1 or 2 baton-shaped breads, cut into twenty-four 3/4-inch thick slices

Cut the bell peppers into thin strips, about 1/2-inch thick by about 2 inches long. Heat the 3 Tablespoons oil in a large, heavy skillet over medium heat. Add the onion and sauté for about one minute. Add the peppers and continue to sauté for ten minutes, stirring often. Lower the heat to medium-low, cover the pan, and cook the vegetables for about twenty minutes, stirring occasionally. The vegetables should be very soft and almost caramelized. Remove the pan from the heat and allow to cool to a warm serving temperature. Stir in the basil and seasonings to taste. Toaste the bread slices until they are lightly browned. (Use a toaster, or place them on a baking sheet and toast in a pre-heated 400 deg F oven.) Brush or spray each piece of toast lightly with oil, then top each with about a Tablespoon of the pepper mixture, spreading to mostly cover the bread. Serve while still warm.

Variation:

> Try a sandwich of baked or pan-fried tofu on toast topped with the pepper mixture.

List of recipes: Tasty morsels and dips

Romanians like their mushrooms in cream sauce, served as a side dish. When we go visiting, the hostess will kindly set aside some un-creamed vegetables for me. If they only had Tofutti® Sour Supreme Better than Sour Cream™! Fortunately this tofu-based condiment is readily available here in North America (and other locations). Ciuiama is a stewed dish with white sauce. You can serve these tasty mushrooms not only alongside baked or pan-fried tofu, or over rice or pasta, but if you let them cool to room temperature and place a spoonful on toast or crispy Italian bread it makes a yummy party food. Be sure to use fresh herbs -- you'll really notice the difference in taste!

Ciuiama de ciuperci (Mushrooms in sour creme sauce)
As a side dish about 6 servings; or about two dozen hors d'oeuvres

1/4 cup sunflower or other light oil
2 medium onions, chopped finely
salt and pepper to taste
2 pounds mushrooms (preferably button or cremini)
2 teaspoons fresh dill, minced
2 Tablespoons unbleached flour
1 12-ounce container Tofutti® Sour Supreme Better than Sour Cream™
1/4 cup fresh parsley, chopped
bread or toast rounds, optional

Heat the oil in a large, heavy saucepan over medium-high heat. Add the onions, salt lightly, and sauté until transparent and just beginning to brown, about five to ten minutes. Trim the ends off the mushroom stems; leave small ones whole and cut any larger mushrooms in half. Add the mushrooms and dill to the onions along with 1/2 teaspoon salt (or to taste) and 1/4 teaspoon pepper (or to taste). Stir, lower the heat, and cover. Cook for about fifteen minutes or until the mushrooms are tender, stirring occasionally. Mix the flour into the mushrooms, stirring well to blend, then stir in the Sour Supreme, again blending well. Cook just until the sauce is heated through, about a minute or two. Remove from heat, transfer to a serving dish, and garnish the top with parsley. If serving as a party food, allow to cool to room temperature, then place a spoonful of the mushrooms on bread or toast and sprinkle with parsley.

List of recipes: Tasty morsels and dips

Some of the recipes in our collection are posted in response to our visitors' requests. This is one of them. We were asked for a stuffed grape leaves recipe that didn't call for tomatoes, and I think this fits the bill nicely. It's a tasty combination of sweet, sour, and savoury, and although somewhat time-consuming to prepare is well worth the effort. The recipe is placed here in our Tasty Morsels section because traditionally dolmas are served chilled as part of an assortment appetizer along with hummus, baba ghanouj, olives, and marinated vegetables. But you can just as well make them your main course -- served warm or cold -- splashed with lemon juice or sauced with herbed dairy-less yoghurt, and accompanied by a fresh salad and crusty bread. (We also suggest you try Dana's Sarmale -- Romanian-style stuffed vegetables.)

Dolmas (Stuffed grape leaves)
About 30

3/4 cup extra virgin olive oil, divided
3 large onions, minced
3 large cloves garlic, pressed or minced
1-1/2 cups uncooked short-grain brown rice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup parsley, chopped, plus extra parsley (uncut) for cooking
3 Tablespoons fresh dill, chopped, or 1 Tablespoon dried dill weed
1 bunch (6 to 8) scallions, chopped
3/4 cup raisins, white raisins, or currants
1 cup lemon juice, preferably fresh or defrosted frozen, divided
1-1/2 cups water, plus additional for cooking
1 one-quart jar grape leaves in brine

Heat 1/2 cup of the oil in a large, heavy skilled over medium heat. Add the onions and sauté until tender but not browned. Add the garlic and sauté for another minute, then add the rice, salt, and pepper. Reduce the heat to low and cook for ten minutes, stirring frequently. Do not allow to burn. Stir in the parsley, dill, scallions, and raisins, mixing into the rice. Pour in 1/2 cup lemon juice and 1-1/2 cups water. Stir once to mix, cover, reduce heat, and simmer until all liquid is absorbed -- about twenty to thirty minutes. Meanwhile, prepare the grape leaves. Remove them carefully from the jar, place in a colander, and rinse well. Cut off any stem ends protruding from the leaves. When rice mixture is ready, stir once or twice to fluff, then allow it to rest uncovered until it is just cooled enough to handle. Place a grape leaf shiny side down. Spoon about one rounded Tablespoonful of rice mixture at the stem end. Roll the leaf up once, then fold in the sides, and continue rolling up to make a tight package. Repeat with each leaf until the mixture is used up. Place uncut parsley on the bottom of a large saucepan or Dutch oven to cover. Arrange the dolmas, packing tightly, with open edge down, on top of the parsley, preferably in one layer. Pour the remaining olive oil and lemon juice over the dolmas, then add enough water to cover completely. Place a plate on top to hold them down and keep them from floating and opening up. Bring the water to a boil, then simmer over low heat for forty minutes. Remove the plate, drain the water, and remove the dolmas to a serving dish (discard the parsley). Serve warm or chilled.

Variations:

>Replace half the raisins with pine nuts (pignolis).
>Use the same filling to stuff blanched or pickled cabbage leaves, cooking as above.
>Dolmas keep in the refrigerator for several days (if they last that long ;-). Store in an air-tight container. For longer refrigerated storage -- a week or two -- pack the dolmas in oil, using olive, sunflower, or a combination of the two. This dish doesn't freeze well; the rice tends to develop an unpleasant texture, and the leaves get mushy.  

List of recipes: Tasty morsels and dips

Here's another recipe added by request. This traditional Mid-East dish is simple and quick to make if you use canned chick peas, so it's great for unexpected company. A delicious dip with toasted pita triangles, chips, or fresh vegetables, and equally good on fresh bread with lettuce and tomato for a sandwich. Tahini is available in Mid-East groceries, natural food stores, gourmet shops, and some supermarkets. Be sure to use the best quality olive oil you can find.

Hummus bi tahina
About 2-1/2 cups

2 cups cooked or canned chick peas (garbanzos)
2 large cloves garlic, pressed or minced
1/2 teaspoon salt or to taste
1/4 cup tahini (sesame butter)
3 Tablespoons fresh lemon juice
water as required
1 Tablespoon extra virgin olive oil
1/4 cup parsley, chopped

Drain chick peas well. If using canned, rinse thoroughly and then drain well. Place the chick peas, garlic, salt, tahini, and lemon juice in a blender or food processor and blend/process until thick and creamy. If too thick, add water a Tablespoon at a time until the mixture reaches a good consistency. Scrape the mixture out into a flat dish or soup plate with a rubber spatula. Using the spatula or a soup spoon to create a shallow well in the centre. Pour the olive oil into the well. Sprinkle the top of the entire dish with parsley. Serve with your favourite dippers.

Variations:

> If you can't tolerate raw garlic, use roasted. Mash or mince (roasted garlic doesn't go through a garlic press very well). 
> Garlic lovers, add another clove. Expecting to be kissed tonight? Use only one clove ;-).
> Hummus keeps well in the refrigerator in an airtight container for several days. 
> Although the oil is a traditional presentation for this dish, you can serve the hummus without it.
> Another traditional way to serve hummus is to sprinkle it liberally with za'atar, an Israeli blend of hyssop, sesame, and a touch of salt. If you can't find it locally, buy through