Creamy Tomato and Beet Soup

This recipe is part of a two-part 3-course meal menu. 

Check out the first starter, here: Avocado and Strawberry Salad with Sherry Vinaigrette.

Next to broccoli, I think tomatoes and beets cause some of the most polarizing responses. People either love them or hate them. Beets in particular warrant one extreme response or another. I was not a fan for some time, but they grew on me. Beets also happen to have incredible health benefits and can aid in weight management.

It turns out that combining the two not only helps your valentine theme colour-wise but also makes for a rich but light creamy soup!

Garnished with some cheese of your choice ( I used parmesan) and served with some fresh, hot bread, you and your loved one will be in for a treat to kick off the meal.

Beets have a subtle, earthy, slightly bitter, citrus-like flavour. The tomatoes have a bolder, overpowering taste, and you'll want to use fresh, ripe, sweet tomatoes to balance things out - but you'll be able to get both flavours. If you use unripe tomatoes, their tartness can overtake your soup, so keep that in mind.

I like to leave my soups slightly chunky for texture, but if you also want to make sure you're feeling the BEET, leave a couple of roughly cut pieces unblended!

Overall, even with the cream, you're going to get undertones of acidity and rich flavour, which deepen over time, so maybe make it the day before and leave it overnight. I would recommend consuming the soup in three days if sitting in the fridge for optimum taste!

This recipe may seem unconventional as far as soups go due to the pairing, but it makes for an excellent starter.

Ingredients

5 Roma tomatoes, chopped

1 (28-ounce) can fire-roasted tomatoes

3 large beets, cooked

2 tablespoons butter

2 tablespoons olive oil

1 cup mirepoix (equal parts diced celery, carrots and onions)

2 tablespoons fresh garlic, minced

1 tablespoon fresh dill, finely chopped + extra to garnish

1 can coconut milk or 1 cup heavy cream

1/2 cup vegetable broth

2 tablespoons Worchester sauce

2 tablespoons cooking wine

1 tablespoon salt

2 tablespoons black pepper

1 teaspoon fenugreek powder

1 tablespoon coriander

1 tablespoon cumin

1 tablespoon brown sugar

1 tablespoon chili powder

1 tablespoon paprika

Instructions

In a large pot, melt the butter and olive oil, then add you're mirepoix, spices, salt, pepper, and garlic. Sauté for 3 minutes until the mix begins to soften. Add the fresh dill, cook for another minute.

Pour in the fire-roasted tomatoes, followed by the Roma tomatoes. Cook for about 5-7 minutes until the tomatoes begin to integrate with the rest of the mixture.

Add in the beets, cook for another 3-5 minutes, stirring frequently.

Add in the Worchester sauce, sugar, cooking wine, broth, and coconut milk. Stir until evenly distributed, then reduce heat and simmer on low for about 35-40 minutes with the lid on top. Stir occasionally, seasoning to taste in the final 10 minutes.

Season to taste again (i.e. add some salt, pepper, or spice to your liking as this can change as you cook).

Remove from heat and cool for about 5-10 minutes. Get your immersion blender or transfer to a blender and mix until you get your desired texture.

Serve hot with fresh bread, topped with sour cream, parmesan cheese, and fresh dill!

Mini Jerk Mushroom and Lentil Empanadas with Ricotta

Empanadas are pockets of deliciousness. If you need a light appetizer for your guests or yourself, these mini empanadas packed with flavour and heat are perfect. 

In case you didn’t know, empanadas translate to ‘embreaded’ or ‘wrapped in bread’, and you can thank the Spanish for this little filled pastry invention! However, several cultures consider them a mainstay in their cuisine repertoire. 

The glorious thing about empanadas is that you can stuff them with, well anything!

I decided to take a Caribbean twist and loaded these bites with jerk-marinated lentils and mushrooms. The baby Bella mushrooms add the umami, and the lentils additional flavour and substance. They also happen to be some of my favourite legumes!

One thing about turnovers is that you don’t want the filling to be flavourless or dry. There are four things you can do to address this:

• Add tomatoes and/or tomato paste

• Simmer your filling in broth

• Add some cheese (moist like ricotta would be best)

• Use a dip or sauce

Regarding the jerk seasoning, you can make it from scratch or save time and get something in the store - which is what I did! The same goes for the lentils. I typically cook mine from scratch after soaking them overnight, but you can find an organic can of precooked lentils instead as well. I hope you enjoy these! 

Ingredients

5 ounces baby Bella mushrooms (chopped)

1 can lentils

2 tablespoons butter

1 tablespoon olive oil

1/4 large orange bell pepper, chopped

1 cup jerk marinade

1 1;2 tablespoons garlic minced

1/4 yellow onion, diced (optional)

1 tablespoon soy sauce

1/4 cup tomato paste

1/2 teaspoon salt

1/3 cup broth

1 teaspoon black pepper

1/2 teaspoon cumin

1/3 cup ricotta cheese

Parmesan cheese, shredded

1 tablespoon fresh thyme

2 pie crusts, thawed

1 egg, beaten

Instructions

Marinate the lentils and mushrooms overnight.

In a nonstick saucepan melt the butter and olive oil. Add the garlic, onion, salt, pepper, and cumin, sauté for 2-3 minutes until fragrant.

Add the mushroom-lentil mixture, along with the peppers, tomato paste, and fresh thyme. Cook for 5 minutes over medium-high heat, stiring frequently.

Pour in the broth and simmer for another 5 minutes, until the mixture has thickened and most of the liquid is incorporated - you don't want a dry mixture, but you still want it wet enough to be moist, but not too moist to avoid soggy empanadas. Use your judgement.

Roll out each pie crust on a lightly floured surface, enlargening it slightly. Using a cookie cutter or mason jar lid, cut circular shapes where you will place your filling.

Using a 1/2 teaspoon, scoop the mushroom-lentil mixture on one side of each disc. Then, spoon some ricotta and parmesan cheese on top. Fold over the dough and use a fork to seal shut the empanadas. Measure to make sure they are evenly filled, but try not to overdo it as you can end up with messy empanadas and spillage!

Brush the turnovers with the egg wash to ensure the crust bakes to a golden finish.

Bake at 400F for 25-30 minutes. Serve hot!

Cheesy Butternut Gnocchi Bake with Tuscan Kale

Pasta-lovers, can you resist a bowl of gnocchi? I can't. Now imagine that baked into cheesy goodness with some fresh Tuscan kale?

The cold months are prime time for casseroles, which I will continue to create dishes around. Try out my coconut artichoke and spinach bake for example - a riff off the classic dip you find in restaurants.

For this recipe, using butternut, I took one of my favourite kinds of pasta and paired it with one of the most familiar vegetables to me - kale! This loaded, creamy bake is perfect for dinner, a potluck, or simply to have on hand when you need a recipe like this.

Some people find it intimidating to make pasta at home, but gnocchi is relatively easy - it’s just a vegetable starch like a potato or a gourd such as butternut boiled or roasted, combined with flour, egg, and sometimes seasoning and cheese to make a soft dough. This dough is then cut, shaped, and boiled, and finally tossed in butter. Pretty simple right?

The rolling and cutting of the dough into pieces are what can take a bit of time, but you can always reserve some for another day!

Think of this as a mac and cheese version of gnocchi. Give it a try! It's quite filling so you won't need anything else to get full.

Ingredients

Gnocchi:

1 lb. butternut

1 cup parmesan cheese, grated

1/2 teaspoon salt

1 egg, beaten

1 teaspoon black pepper

1/2 teaspoon dried sage

1/2 teaspoon nutmeg

Pinch of cloves

1/2 teaspoon cinnamon

1 teaspoon garlic powder

Fresh sage

4 tablespoons butter

1 tablespoon garlic, minced

Tuscan kale cheese bake:

1 bunch Tuscan kale

1 cup parmesan cheese, shredded

1/2 cup sharp white cheddar, grated

1/2 cup heavy cream

1 cup milk

3 tablespoons all-purpose flour

4 spring onions. chopped

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon chili flakes

Instructions

Prepare the gnocchi. Boil the chopped butternut until tender, for about 25-30 minutes.

Drain and transfer to a bowl. Combine with seasoning, parmesan cheese, egg, and flour.

Knead into a soft dough. Add extra flour if it is too sticky (but not too much otherwise your mixture will dry out).

On a lightly floured surface, transfer the dough and divide into 4-8 parts to make things more manageable.

Shape the dough into long rolls and cut into little 1/2 inch pieces, set aside until you have the desired amount. You can refrigerate or freeze the remaining dough, wrapped tightly in some cling wrap for later use.

Once all the gnocchi dough is prepped, rollover a fork to create a wedge in each piece. At this point, you can roll them up a little tighter if you prefer. Remember to flour the surface to prevent the dough from getting sticky again!

Boil a large pot of water and add the gnocchi in batches. Once they float to the top, they are done. Place the pasta in a colander.

In a large nonstick saucepan, add the butter, sage, minced garlic, salt, and pepper. Saute for 1-2 minutes until the sage leaves begin to wilt, and the butter is fragrant. Add the gnocchi and toss for about 4-5 minutes, set aside.

In a large pot, prepare your kale. Chop the bunch and add to salted boiling water for about 5 minutes until wilted. Drain and set aside.

In a saucepan or pot add the butter and saute the onion for about 2-3 minutes. Add the flour and mix into a thick consistency. Add the cream and the milk and mix, whisking if necessary to remove lumps. Add the shredded parmesan and white cheddar cheese and stir until both melts.

Season with salt, pepper, chilli flakes, and nutmeg. Taste and adjust accordingly.

Mix the kale and gnocchi, then transfer to the cheesy roux. (You can add a bit of roux to the casserole dish before this step as you would with marinara sauce when making lasagna).

Pour the gnocchi mix into the baking dish, sprinkle with additional cheese and parsley, and bake at 400F for 25 minutes.

Remove from heat and served warm!

Eggplant and Shiitake Mushroom Lettuce Wraps

These wraps are inspired by two different plates I've enjoyed while eating out, and you may have to! The first, bulgogi lettuce wraps. Bulgogi refers to Korean-style marinated beef or pork strips. The second, shiitake mushroom steam buns. This was a vegetarian option I’ve opted for, but duck would be the likely substitute since the mushrooms were covered in a rich, hoisin sauce. Both make for an incredible bite, so with the addition of eggplant, I have a quick recipe here for you if you need a light lunch or appetizers for your guests.

The shiitake mushrooms add the meaty, umami flavour, while the eggplant adds to the filling and absorbs all the spices and flavour from the sauce. The hoisin sauce, honey, and Worchester tie everything together, and you get a sweet and slightly salty flavour profile familiar in Asian cuisine.

I add a few chilli flakes and fresh jalapeno garnish for a little heat, with the cucumber to help cool everything off and add some crunchy texture.

I hope you enjoy these, they are one of my favourites!

Ingredients

5 ounces shiitake mushrooms

1/2 medium eggplant, sliced lengthwise into thin prices

4 tablespoons butter

2 tablespoon peanut or sesame oil

1/3 cup red onion, sliced lengthwise

1/2 teaspoon salt

1 teaspoon black pepper

1 teaspoon cumin

1/2 teaspoon fenugreek powder

1 teaspoon coriander

1 teaspoon chilli flakes

1 teaspoon paprika

1 tablespoon garlic powder

1 teaspoon dried parsley

1 tablespoon hoisin sauce

1 teaspoon honey

1 teaspoon Worcester sauce

1 tablespoon fresh garlic

1 tablespoon fresh thyme

Fresh parsley, jalapeno and cucumber

Sesame seeds and green onions (optional - to garnish)

1/2 butter lettuce head, washed leaves

Instructions

In a large nonstick saucepan, heat the oil and 2 tablespoons butter until melted. Add the red onion and garlic, saute for about 2-3 minutes until the onion begins to soften over medium-high heat.

Add the spices, salt, pepper, and fresh thyme to coax out the flavours. Cook for another 1-2 minutes until fragrant.

Mix in the eggplant, and cook for about 3-4 minutes until the pieces begin to soften. Add the mushrooms and the rest of the butter, continue to saute until the vegetables. Reduce heat to medium and cook for 5 minutes, stirring frequently.

Mix in the honey, hoisin sauce, and Worchester sauce. Reduce the heat to medium-low, mixing until the sauce thickens and completely coats the mushrooms and eggplant. Cook for about 2-3 minutes, then remove from heat.

Layout your butter lettuce leaves, and scoop 1-2 teaspoons of the mixture into each leaf.

Serve immediate with fresh cucumber, jalapeno, scallions, and sesame seeds!

Baby Potato and Black-Eyed Pea Stew

Who doesn't want a warm stew during the winter months? It’s filling, warms the body, and can be customized to your liking. Whenever I make stew, I there are certain elements I include that make for a flavourful soup or stew, here is the breakdown:

Mirepoix and garlic. These four ingredients are just as critical to any soup or stew as salt and pepper! They add much-needed flavour. Sugars from the onion help them caramelize and add to the umami that makes the dish complete and enhances the stew, along with the garlic, carrots and celery.

Spices and fat. All stews need seasoning beyond salt and pepper for a depth of flavour, intensified by the blooming method of coaxing them out in heated oil or butter. This stew holds a curry profile, making the curry powder, smoked paprika, turmeric, coriander and cumin most important. Optional, but the chilli flakes and pepper sauce add a great punch that makes the stew heartier.

Starch and legumes. I always include one legume or bean and one starch to add some substance and thicken the stew. In this case, of course, it was baby potatoes and black-eyed peas. The potatoes are easy to eat and absorb all the flavour. As for black-eyed peas, they are one of my favourite legumes for a reason!

Tomatoes and cream. These two ingredients add acidity, depth of flavour and creaminess. You can use heavy cream, but I typically use coconut for interesting flavour and because it’s dairy-free.

Ingredients

1 can black-eyed peas, drained

1 1/2 cups small potatoes, boiled and halved

2 tablespoons butter

2 tablespoons olive oil

1 can diced tomatoes

2 tablespoons fresh minced garlic

1/2 yellow onion, diced

2 tablespoons soy sauce

1 tablespoon fenugreek powder

1 tablespoon rice seasoning (optional)

1 tablespoon smoked paprika

Fresh parsley to garnish

1 tablespoon cumin

2 broth sachets

1 tablespoon coriander

1 tablespoon dried parsley

1 teaspoon Italian seasoning

1 tablespoon curry powder

1 teaspoon turmeric

1 teaspoon chili flakes

1/4 cup pepper sauce

2 bay leaves

2 cups water

1 small (5-ounce) can coconut cream

Instructions

In a large pot over medium heat, sauté the garlic and mirepoix in the olive oil and butter for 3 minutes until the vegetables begin to soften.

Add the spices and broth sachets, bloom for 2 minutes, stirring to make sure they don't burn.

Once fragrant, add the tomatoes, stir and cook for 2 minutes. Add the black-eyed peas, cook for another 2 minutes.

Pour in the coconut cream and dried herbs (Italian seasoning and parsley). Simmer for 5 minutes, stirring frequently.

Stir in the pepper sauce, soy sauce, water, and bay leaves. Reduce the heat and put the lid on the pot. Simmer for 20 minutes on low heat and stir frequently. This will thicken the stew and prevent burning at the bottom of the pot.

Remove from heat and season to taste with extra salt, pepper and chilli flakes if you want more heat.

Serve hot with fresh bread and garnish with fresh parsley.

Pinto Bean and Chickpea Bessara

Bambara groundnuts or nyimo as I knew them, aren't beans you can easily find in the United States. You can, however, cross chickpeas and pinto beans to get a similar taste. That’s what I did for this heart-warming bean dip.

I grew up eating nyimo, they are some of my favourite bean/nuts, and I had to incorporate them into this bessara-inspired dish.

Popular in Morocco, Egypt, and other parts of North Africa, bessara (a bean dip or soup thinned in the process) is comparable to hummus. Typically fava beans are used,along with the lemon, cumin, olive oil and paprika (I add extra which gave it the orangish-red tone and add a smoky, rich, taste).

If you are looking for a quick, savoury snack and have some fresh bread lying around, this might be it for you!

Ingredients

1 cup dried pinto beans (soaked overnight)

1 cup dried chickpeas (soaked overnight)

2 tablespoons smoked paprika

1 teaspoon cayenne pepper

1 tablespoon fresh garlic

1 teaspoon salt

1 tablespoon black pepper

1 teaspoon coriander

1 teaspoon cumin

1 tablespoon scotch bonnet pepper sauce or hot sauce

1/4 cup lemon juice

1/2 cup olive oil

1/4 cup water

Fresh parsley or basil

Chilli flakes

Peanut oil

Instructions

Cook the beans. Bring the pinto and chickpeas to a boil completely submerged in salty water in a large pot, then reduce to a simmer until softened and fully cooked, about 1-2 hours. Drain.

In a blender or food processor, add the cooked beans, olive oil, lemon juice, fresh garlic, salt, pepper, spices, water, and the hot sauce. Puree until a smooth consistency has formed. You can make it more like a soup with extra liquid if you prefer, but a smooth dip with a few chunks is what I did here.

Plate your dip, and garnish with extra paprika, chilli flakes, fresh herbs, peanut oil or olive oil. Add salt and pepper to taste. Serve with fresh baguette or brioche.

Creamy Coconut Spinach and Artichoke Bake

I love artichoke dip, and spinach dip, and crab dip. When I've ordered an appetizer or snack at the bar, I used to wonder why can't I take this home?

I also love casseroles, which I think many of you would agree is a winter essential, especially come dinner time! This recipe combines the two concepts in a creamy, indulgent bake - probably slightly less fatty than the restaurant version.

What should you eat it with? How about some fresh, toasted, buttery garlic bread? Or a juicy salmon filet with some rice and potatoes on the side? It's delicious either way, hope you enjoy!

Ingredients

2 bags baby spinach

1/4 cup water

1 small can coconut cream

1/3 package (8-ounce) Greek yoghurt cream cheese

1 teaspoon salt

1 tablespoon course black pepper

2 tablespoons butter

2 tablespoons olive oil

2 tablespoons fresh garlic, minced

1 tablespoon garlic powder

1 cup + 2 tablespoons sour cream

1/4 cup parmesan cheese, grated

1/3 cup Bran flakes (pulsed) or breadcrumbs

1 small onion, diced

2 scallions, diced

1 1/2 cans artichokes in brine

1 tablespoon fenugreek powder

1 tablespoon Italian seasoning

1 teaspoon coriander

1 broth sachet

Instructions

Steam your spinach. Pour the water into a large pot with a little salt.

Add the leaves to the pot, and allow the water to start boiling. Close the lid and steam for about 4-5 minutes until the spinach is a bit wilted. Drain by pressing the spinach into a colander, set aside.

In a large skillet, melt the butter with the olive oil. Add the fresh garlic, onion, scallions, broth mix, spices, salt and pepper. Sauté for about 3-4 minutes.

Add the Greek yoghurt cream cheese, sour cream, coconut cream, parmesan cheese, cook for about 2 minutes. Stir in the artichokes and spinach, cook for another 2 minutes.

Add the creamy mixture into a baking dish. Evenly sprinkle the pulsed Bran flakes or breadcrumbs over the mixture, then bake for 25 minutes at 350F.

Serve piping hot side with fish filets or fresh bread!

Mushroom, Broccoli and Cauliflower Stirfry

Mushrooms are an easy addition to any meal, especially for plant-based eaters or anyone looking for bold, veggie-forward flavors. They bring a deep, savory umami that adds richness without needing meat, making them perfect for a variety of dishes.

Stir-fries are a fantastic way to get dinner on the table fast without sacrificing flavor or nutrition. They’re incredibly versatile, you can swap in whatever vegetables you have on hand, experiment with different spices and sauces, and easily adjust portions to suit your appetite or crowd size. Stir-fries lock in vibrant color, texture, and nutrients, especially when you keep the cooking time short and the heat high.

If you’re looking for inspiration beyond this stir-fry, check out these other mushroom recipes, but there are so many more:

– Mushroom Stroganoff
– Cheesy Mushroom Galette with Ricotta and Gruyere
– Red Wine Cream Sauce with Rigatoni Pasta and Shiitake Mushrooms

This recipe combines shiitake mushrooms, broccoli, and cauliflower with fresh garlic, ginger, and a punchy blend of spices for a simple yet satisfying dish. You can serve it as a light side or bulk it up with egg noodles for a heartier meal.

If you have a wok, great. If not, a large non-stick saucepan works just as well. Just be sure not to overcook the veggies, you want them to keep their crunch and nutrients.

Yield: 3-4

Author: Dontmissmyplate

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Mushroom, Broccoli and Cauliflower Stirfry

A quick and flavorful vegetable stir-fry made with shiitake mushrooms, cauliflower, and broccoli, tossed in a savory soy-ginger sauce with bold spices. Perfect served hot with egg noodles for a satisfying plant-forward meal.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

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Ingredients

• 2 cups shiitake mushrooms
• 2 cups cauliflower florets
• 2 cups broccoli
• 2 tablespoons soy sauce
• 2 tablespoons cooking wine
• 1 tablespoon steak and chops seasoning
• 1 teaspoon salt
• 1 tablespoon black pepper
• 1 tablespoon coriander
• 1 teaspoon red chili flakes
• 1 teaspoon black sesame seeds
• 1 tablespoon rice vinegar
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup egg noodles
• 1 tablespoon fresh ginger, grated
• 2 tablespoons fresh garlic, minced
• 1 teaspoon fenugreek powder
• 1/2 large shallot, minced
• 1/3 cup green onions, chopped

Instructions

1. In a hot skillet, melt the butter with the olive oil. Add the spices, salt, and pepper. Sauté on medium-low heat for 2 to 3 minutes.
2. Add the mushrooms, broccoli, and cauliflower. Cook for another 5 minutes, allowing the vegetables to sweat and release their moisture.
3. Once most of the moisture has evaporated from the mushrooms, deglaze the skillet with the soy sauce, cooking wine, and rice vinegar. Cook for 2 minutes.
4. Add the fresh ginger and continue to sauté for another 2 minutes.
5. Season with additional salt, pepper, and chili flakes to taste. Serve hot.

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Corn Pudding

I love corn. I love the texture, the subtle sweetness, and most of all, the fact that you can use it for sweet or savoury dishes. Corn pudding - commonly served as a Thanksgiving side dish - is a combination of both! Think cornbread meets custard. That speaks to the consistency and the taste, thanks to the mix of eggs, milk, and of course, corn!

It's considered a staple in the rural American South.

Cornbread is what I'm more familiar with when it comes to corn-based sides, but that's mostly because in Zimbabwe we have something very similar called chimodo which I have a recipe for, here.

Corn pudding is a great alternative side for the holidays, with sweet undertones and not so potent flavour that it will overpower the main dishes. Think of it like extra moist, rich, and delicious cornbread.

The recipe is a super easy, tasty addition to the table, and certainly, an ultimate comfort food making it a fitting for the holidays.

Ingredients

1 can sweet corn kernels (15.25 ounces)

1 1/2 cans creamed corn (14.75 ounces)

5 eggs

Pinch of salt

1/4 teaspoon chipotle

1/4 teaspoon black pepper

1/4 cup white sugar

1/3 cup butter, melted

1/4 cup yellow stone ground cornmeal

4 tablespoons cornstarch

1/2 cup milk or cream

Instructions

In a large bowl, whisk the eggs. Add the milk, butter, sugar, salt, pepper, and chipotle, whisk again until well mixed.

Whisk in the cornstarch, and try to make sure most of the large lumps dissolve.

Add the corn kernels, cornmeal, and creamed corn, stir until well incorporated.

Transfer to a small glass baking dish (lightly sprayed with cooking oil), then bake at 400F for 50 minutes to an hour until set.

Remove from the oven and allow to cool but serve warm! The pudding's consistency should be like a thick custard.

Spaghetti Squash Shakshuka

This is a great dish for any time of the day - breakfast, lunch or dinner. It also lends itself to utilizing leftovers from all the upcoming holiday dishes.

I used spaghetti squash not only because it can be both a vessel and have its insides used as part of the main dish, but because it can absorb flavours so well.

The vegetable is related to zucchinis, pumpkins and other gourds. Why spaghetti? The texture is similar to spaghetti pasta and ideal for this season.

As for shakshuka, I've always been a fan. A medley of tomatoes, peppers and spices with eggs baked in, it makes for a light and flavorful dish usually served warn, toasted crostinis. It's a pretty ancient dish that has lived on for a reason!

Ingredients

2-3 eggs

1 (14-ounce) can diced tomatoes

1/2 teaspoon salt

1 tablespoon black pepper

2 tablespoons chili powder

2 tablespoons paprika

2 tablespoons stone ground mustard

1 teaspoon coriander

1 tablespoon cumin

1 teaspoon chili flakes

1 teaspoon fenugreek powder

1/3 cup habanero cheese

1/3 cup mirepoix (equal parts diced onion, carrots and celery)

2 tablespoons fresh garlic, minced

2 tablespoons tomato sauce

1 tablespoon fresh thyme

1./2 large orange pepper, diced

2 tablespoons parmesan cheese, grated

2 tablespoons butter

2 tablespoons olive oil + extra to drizzle over squash

1 teaspoon steak seasoning

1 teaspoon dried parsley

1 spaghetti squash

Instructions

Cook your spaghetti squash. Cut it in half and remove the seeds with a spoon. Drizzle with olive oil rub, rub over the flesh, and season with the steak seasoning and dried parsley.

Bake in the oven for 45 minutes at 400F or until you can easily fork the flesh away.

In a saucepan, cook the spices in the olive oil and butter for about a minute. Add the mirepoix, and sauté for another 3 minutes until the mix begins to soften. Add the peppers and continue to sauté for another 2 minutes.

Stir in the mustard, tomatoes, and tomato sauce. Reduce the heat and simmer for about 5 minutes - add a little water or broth if necessary.

Remove the spaghetti squash insides and mix them in a small bowl with the habanero, thyme, and parmesan. Spoon the mixture back into the empty squash, then spoon the tomatoes on top.

Use the back of a spoon to make way for an egg, then crack open into the nest - you can add 1-2. Sprinkle with extra parsley and parmesan cheese to garnish, then bake at 400F for 20 minutes and the eggs are cooked through.

Serve hot with crostini and feta.

Shiitake Mushrooms and Cranberry Sauce with Creamy Polenta

The end of the year marks cranberry season in the U.S., and I'm here for it! The great thing about this fruit is its versatility, as well as its health benefits (I'm talking anti-inflammatory and rich in antioxidants to name only two). You can use cranberries in both savoury or sweet dishes. Their inherent sweetness and tartness can help balance your flavours.

When the weather is bitterly cold, I crave creamy, hot meals, and polenta does it for me. It should, however, be paired with a hot, saucy stew. Last time I made polenta, I made mushroom bourguignon, which is a stew of French origin where typically beef is braised in red wine and cooked with onions, carrots, pearl onions, bacon and mushrooms. My vegetarian version was delicious, I was inspired by that and the upcoming Thanksgiving family feasting period to make something similar.

I decided to use cranberry sauce as my ‘red wine’ or sauce to stew the mushrooms. This makes for a rich and seasonal entrée that goes wonderfully with a creamy starch - be it polenta or even mashed potatoes.

You can use any type of mushrooms, but shiitake mushrooms have a strong, earthy, rich, meaty taste, giving them the umami that will make your dish more flavourful.

I also infused the cranberry sauce with fresh thyme to give in an additional layer when folding it into the sautéed mushrooms.

Ingredients

Cranberry sauce:

6 ounces fresh cranberries

2 tablespoons dried cranberries

1/2 cup orange juice

1/2 cup white sugar

Fresh thyme sprigs

Mushrooms:

1 tablespoon fresh thyme

1 tablespoon garlic, minced

1/3 cup scallions, chopped

1 cup shitake mushrooms

1/2 teaspoon salt

1 tablespoon black pepper

1 teaspoon cumin

1 teaspoon coriander

1 tablespoon chili powder

1 tablespoon paprika

1 teaspoon fenugreek

2 tablespoons soy sauce

2 tablespoons cooking wine

2 tablespoons butter

2 tablespoon olive oil

1/4 cup fresh cranberries

1 cup vegetable broth

Polenta:

Instant polenta

2 tablespoons butter

4 1/2 cups broth

1/4 cup cream

Bean spouts

Instructions

Prepare the cranberry sauce. Dissolve the sugar in the orange juice in a small pot over low heat. Wash and strain the cranberries, then add them to the pot along with a few thyme sprigs. Boil on medium-low heat for 10 minutes, stirring occasionally until the mixture begins to thicken and the cranberries are mostly broken down. Remove the thyme and set aside.

For the mushrooms, on medium-low heat, sauté the salt, pepper, fresh thyme, and all the spices in the butter and olive oil in a large nonstick saucepan for about 1 minute, take care not to burn!

Add the garlic and onion, cook for another 2-3 minutes until the onions begin to soften. Mix in the mushrooms and cook for another 4-5 minutes. Deglaze the pan around the mushrooms with the soy sauce and the cooking wine, cook for another minute.

Pour the cranberry sauce into the saucepan, mix to incorporate, and cook for about a minute. Add the broth, dried cranberries, and a few extra fresh cranberries. Simmer for about 5 minutes, then remove from heat, Make sure there is enough liquid for the sauce, if not, add some extra broth and mix to thicken.

Prepare the polenta as directed on the package - boil the broth, add the dried polenta in a steady stream and whisk for 2-3 minutes. Add the butter and cream to make it extra creamy.

Serve the polenta and braised mushrooms hot with the bean sprouts tossed in olive oil and thyme.

One Potato, Two Potato Au Gratin

The holidays. No matter where you are in the world if you're fortunate enough these times involve heavy eating and merry times with family. Both Thanksgiving and Christmas are coming up, and one question that comes up in many households is what sides should we serve?

Potatoes nearly always feature on the table in one way or the other. My preference is for sweet potatoes for health reasons, but white or more specifically russet potatoes taste great and have their own unique flare.

I decided to combine both in this easy, flavourful au gratin potato dish. Au gratin is a French technique consisting of a creamy sauce usually made with eggs, milk, butter and cheese, poured over sliced potatoes, sometimes topped with breadcrumbs. How does this differ from scalloped potatoes? Au gratin potatoes don't have to be as thinly sliced and always include grated cheese.

In this case, I omit the breadcrumbs and didn't add any eggs. I also used coconut milk and made sure the roux-based sauce was well-seasoned. If you overlook that step you can end up with a pretty bland side!

If you make this for the table during the holidays, tag me on Facebook or Instagram to let me know! I’d love to see it. Happy cooking! 🦃

Ingredients

1 large russet potato

1 large sweet potato

3 tablespoons flour

1 cup coconut milk, warm

1 cup vegetable broth, warm

3 tablespoons butter

1 teaspoon salt

2 tablespoons black pepper

1 teaspoon lemon juice

1 tablespoon Royco Usavi mix or equal parts cumin, coriander, and fenugreek powder

1/2 cup scallions, chopped

1 teaspoon garlic powder

1 tablespoon Italian seasoning

1/2 cup parmesan cheese + extra for topping

1/4 cup pepper jack or gruyere cheese + extra for topping

1/4 cup olive oil

1 tablespoon garlic, minced

Fresh or dried parsley

Instructions

Peel both potatoes and wash. Slice into thin, circular pieces (not too thin so they don't fall apart).

Season with 1/2 teaspoon salt, 1 tablespoon pepper, Italian seasoning, olive oil, and garlic powder.

In a non-stick pan, heat the butter. Add the chopped scallions and garlic and sauté for 2-3 minutes.

Whisk in the flour until fully incorporated. Add the coconut milk, salt, pepper, and Royco Usavi spice blend.

Add the broth and whisk until thickened. Taste and add more salt and pepper if necessary.

Add the parmesan and pepper jack cheese, mixing until smooth. Allow the sauce to simmer for about 5 minutes.

Spray a cast iron skillet with cooking oil, then spoon some of the sauce into the pan.

Lay the potatoes in a spiraled, circular pattern. After every two layers, spoon more sauce over the potatoes.

Sprinkle some additional cheese over the potatoes. Bake for 20 minutes at 400F.

Remove from heat and garnish with parsley.

Tomato and Pumpkin Bisque with Grilled Cheese

There is nothing like a warm bowl of soup as the weather chills. This used to be one of my favourite dinner time meals - rich and flavorful with a crust of bread and cheese. It is heart-warming and so satisfying!

I made this quick and simple for you to follow with a seasonal addition - pumpkin! Pumpkin and tomato melody quite nicely with one another, so I’m sure you’ll enjoy it.

You can use roasted tomatoes, diced tomatoes or tomato sauce from a can, it’s up to you and what’s available in your kitchen. The same goes for the pumpkin. Whole fruits and vegetables will, of course, require a few extra steps to prepare.

You can make this in one sitting, but I encourage you to make the soup the day free to get more depth of flavour. I cooked mine and left it overnight, then made the cheese sandwich.

You can add other elements to the sandwich, like pesto to sundried tomatoes like what I did. I would recommend using at least two different types of cheese for some extra dimension, and these can be plant-based.

I also used palm oil instead of butter to add some additional richness to the soup.

If you are familiar with my recipes, you'll know I’m a big advocate for using multiple spices to get the right flavours. Salt and pepper are great, but not enough! This blend will give you a grade-A tomato and pumpkin bisque, don't be intimidated by the amount.

Ingredients

Soup:

1 (28-ounce) can tomato sauce

1 cup pumpkin puree

1/2 can coconut milk

1/4 cup tomato paste

4 tablespoons palm oil or plant-based butter

1 teaspoon salt

1 tablespoon black pepper

1 tablespoon chili powder

1 teaspoon cayenne

1 tablespoon Royco Usavi (optional)

2 vegetable broth bouillons

2-3 cups water

2 tablespoons garlic, minced

1/3 cup mirepoix (onion, carrots and celery)

1 tablespoon chipotle powder

1 teaspoon curry powder

1 teaspoon cumin

1 tablespoon cinnamon

1 tablespoon paprika

1 tablespoon dried basil or Italian seasoning

1/4 cup cooking wine

2 tablespoons soy sauce

1 tablespoon dried parsely

Grilled cheese:

1/2 baguette or several bread slices of choice

Herbed butter

Pesto

Garlic powder, salt and black pepper

Sun-dried tomatoes

Habanero cheese

Pepper Jack cheese

Instructions

In a large pot, add all the spices, salt, pepper and cook in the palm oil/butter and mix for about 2 minutes. Add the pumpkin puree and tomato sauce, cook for about 5 minutes. Transfer to a bowl.

In the same pot, saute the garlic, mirepoix, parsley, bouillon cubes, and tomato paste, cook for 3 minutes.

Add the pumpkin and tomato back into the pot, with the water, cooking wine, soy sauce, and 1/2 the coconut milk. Reduce heat, simmer for 40 minutes with the lid on. Stir occasionally to prevent the soup sticking to the bottom of the pot.

While the soup cooks, prepare the grilled cheese. Cut two slices for each sandwich, and butter both sides of each piece.

Spray an iron-cast skillet with cooking spray (you can add a little bit of olive oil if you like).

Smear all the slices with the herbed butter.

Slice the cheeses very thinly (careful not to cut yourself!) and lay the pieces on one piece of each sandwich. Place some sundried tomatoes, garlic powder, and pepper on top.

On the other slice of the sandwich, smear with pesto then assemble the sandwiches.

On medium-low heat, place each sandwich in the skillet. Cook for about 3 minutes, or until slightly toasted, and the cheese has melted.

Stir in the remaining coconut milk and lemon juice into the cooked soup as the final step. Simmer for another 5 minutes then remove from the stovetop.

Slice the sandwiches in half and serves with your hot soup.

Spooky Lentil Spaghetti Bolognese

Woo-Hoo! It’s that time of the year again, and one of the few times I get to play with my food without feeling any guilt. Halloween is also an opportunity for parents to have some fun in the kitchen with the young ones who like to get involved in the cooking process.

Are you looking for some ideas for a spooky dish? Try my plant-based Bolognese!

If you prefer ground beef or turkey, you can easily make the swap. In this case, I used red lentils. They are one of my favourite sources of protein. These legumes are filing and absorb all the flavours you use. I also wanted the lentils to match my theme due to the colour, but you can use green or brown lentils as well! One tip with red lentils is to not overcook them! They will disintegrate quickly.

The olives function as eyes - or eggs, whatever you think - but they also add a nice flavour punch as well. Olives are not, however, a part of the traditional bolognese recipe.

Ingredients

1/2 box spinach spaghetti noodles

1 cup red lentils, dry

3 cups broth (beef or vegetable)

2 teaspoons salt

2 tablespoons black pepper

1 tablespoon Italian seasoning

1 tablespoon dried parsley

Fresh parsley

14/ cup grated parmesan cheese

Olives

Truffle oil (optional)

1 teaspoon fenugreek powder

1 tablespoon Royco Usavi (optional, spice blend)

2 tablespoons olive oil

2 tablespoons butter

1 teaspoon coriander

1 tablespoon garlic, minced

1/3 cup red wine or cooking wine

1/8 cup soy sauce

1/4 cup shallots, diced

1/4 cup carrot and leek mix, diced

2 tablespoons tomato paste

1 1/2 cups tomato ragu

Instructions

Get your lentils cooking. Wash and set aside in a strainer.

In a large nonstick pan with the butter and olive oil, add the garlic and spices. Cook for 2 minutes until fragrant.

Add the shallots and lentils and sauté for 2 minutes. Follow with the carrots and leeks, cook for another 3 minutes.

Add the tomato paste, soy sauce, wine, and ragu. Bring to a boil for about 2 minutes, stirring frequently.

Reduce heat, add the broth and simmer for about 15 minutes. Stir frequently to prevent the lentils from sticking to the bottom of the pan. If necessary, add a little more (equal parts) ragu and water until the lentils are soft but still have a bite. Season with more salt and pepper to taste.

While the lentils are cooking, prepare your noodles. Prepare as the package directs, cool with cold water and drain.

Plate your little monstrosities! 🍝🎃🧟‍♀️

Spoon the spaghetti followed by the saucy lentils, then place a few olives on top of the Bolognese. Remember they have a powerful taste, so not too many!

Garnish with fresh parsley, truffle oil, and parmesan cheese. Serve hot!

Ugandan Rolex (Omelette Rolled in Chapati)

Good street food can be made in the kitchen, make no mistake! Whether you’ve seen it on TV or enjoyed it in person, it’s probably fairly easy to make and perfect to take on the go. If you like breakfast wraps and burritos, this recipe is for you.

The “rolex” is a vegetable omelette wrapped in fresh chapati, a flaky, unleavened flatbread similar to roti. It’s one of my favorite flatbreads, I even have another recipe for it, here. Chapati is very popular across East Africa and often accompanies almost every meal, so it’s no surprise that it’s also used to whip up a quick, on-the-go snack.

“Rolex” definitely rolls off the tongue better than “rolled eggs.” It’s both humorous and ironic for a meal that’s meant to save you time.

But in this case, you can take your time. Because chapati is unleavened, there’s no need to wait for the bread to rise. A batch of these wraps makes a great brunch platter or lunch served with a side salad.

There are no rules about what goes inside or on top of your eggs, this is where you can have fun with flavors! I used sun-dried tomatoes, but you can substitute fresh diced tomatoes. I also added pesto and goat cheese for layers of flavor, and seasoned the eggs with salt, pepper, fenugreek powder, parsley, and Italian seasoning. The avocado was the cherry on top, making each bite extra luscious. If you like a little heat, try adding jalapeño.

This is a great way to start a weekend morning or enjoy a hearty post-workout meal. Give it a try!

Serving Suggestions

Serve these rolex wraps warm with a fresh side salad, such as mixed greens with a light vinaigrette, or roasted veggies for a more filling meal. They also pair well with a cooling yogurt dip or a spicy chutney if you want to add some contrast. Perfect for brunch, lunch, or even a quick dinner.

Yield: 2

Author: Dontmissmyplate

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Ugandan Rolex (Omelette Rolled in Chapati)

A delicious and satisfying East African street food classic, fluffy vegetable omelette wrapped in soft, flaky chapati flatbread. This “rolex” is customizable, quick to make, and perfect for breakfast, brunch, or anytime you want a flavorful, handheld meal.

Prep time: 15 MinCook time: 15 MinInactive time: 10 MinTotal time: 40 Min

Cook modePrevent screen from turning off

Ingredients

Chapati:

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil, plus extra for cooking
• 1/4 cup hot water + 1 tablespoon hot water (adjust as needed)

Omelettes:

• 4 eggs
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• Pinch of salt
• 2 tablespoons pesto
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons sun-dried tomatoes, chopped
• 2 tablespoons goat cheese
• 1 avocado, mashed or sliced with lemon juice

Instructions

Prepare the chapati:

1. In a medium bowl, mix the flour and salt. Add the vegetable oil and mix. Gradually add the hot water while stirring to form a soft dough. On a lightly floured surface, knead the dough for about 5 minutes until smooth. Shape into a ball, then divide into two equal pieces. Cover and let rest for 10 minutes.
2. On a lightly floured surface, roll each dough ball into a circle about 1/4 inch thick and roughly the size of the pan you’ll use to cook the omelette.
3. Lightly brush each chapati with oil, then press into a lightly floured shallow plate. Flip and repeat.
4. Heat a non-stick pan over medium-high heat and lightly oil it. Cook each chapati for about 15 seconds per side, flipping once, until you see brown spots and the chapatis are cooked through. Set aside.

Make the omelettes:

1. In a bowl, beat the eggs with black pepper, fresh parsley, Italian seasoning, dried parsley, salt, Parmesan cheese, half of the goat cheese, and half of the sun-dried tomatoes.
2. Pour the egg mixture into the hot pan and cook omelettes one at a time until set.

Assemble:

1. Place each omelette on top of a chapati. Top each with half an avocado and 1 tablespoon of pesto. Sprinkle with the remaining sun-dried tomatoes and goat cheese.
2. Roll up each chapati tightly to form a “rolex.” Cut each in half, secure with toothpicks, and serve hot.

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Kale-Stuffed Shells in a Pumpkin Peanut Sauce

Stuffed pasta shells are an the easy recipe for a quick supper that is sure to please. You can probably make the shell-stuffing a family exercise as well! I reached back to a familiar ingredient trio I grew up on I like to bring to life in modern classics like this one. That is, peanut butter, pumpkin and kale! The recipe, of course, includes other ingredients including spinach, ricotta, parmesan, and pesto, which bring everything together nicely.

The beauty is you can adjust it to suit what you have available in your kitchen, what's in season, and your preferences.

The most important thing is to make sure both the filling AND the sauce the shells are nestled in are equally intense in flavour. Keep tasting as you go. It will make the finished product so much better.

Speaking of which, I had some left over jerk mushroom and lentil mixture I used to stuff some mini turnovers, about 1/4 cup. I add that to the peanut pumpkin sauce. If you want to add another dimension of flavor, you could start off with diced bacon when you sauté the onions, or, add some ground beef to the sauce to make a sort of Bolognese.

Ingredients

Sauce:

1/2 a box of jumbo shells

2/3 cups pumpkin puree

1/4 cup peanut butter

1 tablespoon palm oil

1 tablespoon olive oil

1 teaspoon salt

1/2 cup vegetable broth

2 tablespoons cooking wine

2 tablespoons Worchester sauce

1 tablespoon black pepper

1/2 yellow onion, chopped

1 tablespoon garlic

1 teaspoon fenugreek powder

1 teaspoon fresh sage, chopped

1 teaspoon coriander

1 teaspoon paprika

3 tablespoons pumpkin spice pepper sauce (I used Camella’s Kitchen’s)

1 teaspoon chili flakes

1/2 cup tomatoes, diced

1/4 cup tomato paste

Filling:

1 cup chopped kale and spinach

1 cup ricotta cheese

1 teaspoon olive oil

1/3 cup grated parmesan

2 tablespoons lemon juice

1 teaspoon salt

1 tablespoon black pepper

2 tablespoons pesto

Instructions

Cook the pasta as directed on the box until al dente, set aside. If you overcook they will break down so keep that mind.

Sauté the onion, spices, sage, and garlic in the olive and palm oil for about 3 minutes until fragrant on medium-low heat - don’t burn!

Add the tomato paste and diced tomatoes and cook for 2-3 minutes. Add the pumpkin puree, broth, cooking wine, and Worchester sauce. Stir until evenly mixed and thickened, then add the peanut butter, paprika and chili flakes. Simmer for about 5 minutes, set aside.

Fill your baking tray about halfway with the sauce, set aside.

In a small bowl, stir the parmesan, salt, olive oil,  pepper, pesto, spinach and kale until evenly mixed.

Stuff the shells with about 1 heaped teaspoon, then carefully lay the shells on top of the pumpkin peanut sauce.. Bake in the oven at 350F for about 25 minutes.

Remove the baking dish to cool for about 5 minutes before serving.

Pumpkin Gnocchi with Apple and Sage

Manhanga. That’s what we call pumpkin in my native tongue - or at least one of several gourds. It’s also the season to enjoy all types of gourds in the US - pumpkin, butternut, and acorn squash to name a few. Gnocchi may be an Italian dish, but I love it, and I think most of you on this page right now would agree! I had to apply a familiar ( and seasonal) addition other than the regular potato to this recipe. These dumplings when done right are soft, and typically tossed in a buttery, creamy, rich sauce before being served.  

I add the apples for texture and to compliment the sage along with the pumpkin. 

Not much is done with pumpkin in Zimbabwe, people usually boil it and season with a little salt. The leaves are also eaten - known as muboora, often mixed with peanut butter - and the seeds are dried and used as well.

This gnocchi is a satisfying, hearty recipe to be enjoyed for lunch or dinner with a glass of wine. You'll probably like it even more on a chilly day!

Ingredients

Roast pumpkin:

1 small sugar pumpkin

2 tablespoons olive oil

1 teaspoon salt

1 tablespoon black pepper

1/2 teaspoon cinnamon

1/2 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon garlic powder

Gnocchi:

Mashed roast pumpkin

1 egg

1/4 cup parmesan

1/4 cup ricotta cheese

1 teaspoon brown sugar

1 tablespoon black pepper

1/2 teaspoon fenugreek powder

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1 tablespoon pumpkin spice

1/2 teaspoon salt

1 1/2 cups flour + extra for kneading (I used a combination of all-purpose and whole wheat)

4 tablespoons butter

2-4 tablespoons water

2-4 tablespoons light cream

2-4 tablespoons pumpkin puree

2 tablespoons olive oil

1-2 sprigs sage

1-2 apples

Instructions

Slice the pumpkin into quarters and remove the seeds and fibers. Drizzle with olive oil, then season with the spices, salt, and pepper. Bake at 400F for 30 minutes or until the pumpkin flesh is soft, remove from the oven to cool.

Mash the cooled pumpkin in a large bowl, then add the spices, salt, pepper, ricotta and parmesan cheese. Add the flour in parts, kneading with your fingers until it is workable enough to transfer to a cutting board or a hard, clean, floured surface. Add more flour if necessary and knead until you can form a soft, moldable dough. Divide it into four parts, then roll each one into long, thin logs. Cut them into small pieces and set aside.

Once you have all your cut gnocchi, you can roll and shape them against a fork in if you like.

In a large saucepan (depending on how much pasta you plan to serve immediately), add the butter and about 1/2 a diced apple. Saute for about 5 minutes on medium heat until fragrant then set aside.

Boil some water in a large bowl then add the gnocchi. Do this in batches to give them space so they can cook evenly. Allow the gnocchi to boil until they float to the surface of the water. Remove and place on paper towels to absorb any excess water.

Put the saucepan back on the stovetop and add the sage, the pumpkin puree, the cream, water, olive oil, about 1 cup of the gnocchi. Saute until the gnocchi begins to brown (you’ll want to adjust the amount of water, puree and cream to create for the sauce, depending on how much you’d like!) You may have some extra gnocchi left over, so use more apple, sage and sauce to cook the rest.

Season with salt, chilli flakes and pepper, serve hot.

Pumpkin, Caramelized Onion, and Feta Galette

Do you need a savoury brunch dish for the fall? I've one for you right here!

Pumpkin isn’t something I grew up eating a lot of, even though it’s an important vegetable in Zimbabwe. Of course, in the US, it's the symbol of fall, and over the past decade, I’ve come to embrace it.

I like other members of the gourd family such as butternut and acorn squash, but pumpkin has a subtly you can dress up nicely with a combination of herbs and spices. This lends itself well to a not-so-overpowering savoury galette! I recommend using a sugar pumpkin for this recipe, which is sweeter and less fibrous than some other types making them ideal for cooking.

The feta, sun-dried tomatoes and caramelized onion all add a different dimension to pack a flavourful punch. The onions add some sweetness and acidity - as do the tomatoes. The feta adds a tang and some creaminess, and the sage an earthy flavour with a hint of mint.

If you want to add meat, sauté some finely chopped bacon and mix it with the caramelized onion.

Ingredients

1 small sugar pumpkin

1 sprig fresh sage, chopped

2 tablespoons dried sage

1 tablespoon salt

2 tablespoons black pepper

1/2 yellow onion

1 tablespoon sun-dried tomatoes

1/4 cup feta cheese

1 pie crust, room temperature

1 tablespoon garlic, minced

2 tablespoons + 1/4 cup olive oil

1 teaspoon cinnamon

1/2 teaspoon pumpkin spice

1 teaspoon brown sugar

1/2 teaspoon chili powder

1/2 teaspoon cumin

1 tablespoon cooking wine

1 tablespoon tamari soy sauce

1 tablespoon fenugreek powder

1 egg beaten + 1 teaspoon water (egg wash)

Instructions

Caramelize the onions. Place the sliced onions in a pan with the 1/4 cup of olive oil on medium heat for about 5 minutes. Season with fenugreek and the remaining salt and pepper, and reduce the temperature to low. Mix occasionally to prevent burning! As the onions soften and brown, after about 20 minutes, deglaze the pan with the tamari and cooking wine to add sugar aid with the caramelization. Add the garlic and sauté for another 5-10 minutes. Set aside. (These onions won't be perfectly caramelized as that can take up to an hour, but they will serve their purpose for the galette).

Roast the pumpkin. Slice it in half and remove the seeds and fibres, then slice into 1/2 inch pieces.

In a small container, mix 2 tablespoons olive oil, 1 teaspoon salt, 1 tablespoon black pepper, chilli, dried sage, cumin, cinnamon, and pumpkin spice. Brush the mix on both sides of the pumpkin slices. Bake at 425F on a parchment-lined baking sheet for about 25 minutes. When halfway done, spray the pumpkin with cooking spray, then flip each piece over. Sprinkle with fresh sage and bake for the remaining time.

Roll out the pastry. Leave about 1- inches to fold over, then lay half of the tomatoes, feta and caramelized onions in the centre of the pastry. Mash the roasted pumpkin in a small container, season to taste with additional salt and pepper if necessary, then press on top with a fork. Add the rest of the cheese and onions on top.

Fold the sides of the pastry then brush with egg wash. Sprinkle some spices and dried sage over the crust if you wish, then bake at 400F for 25 minutes and until the crust is a golden tone.

Garnish with the rest of the sun-dried tomatoes and fresh sage. Serve immediately!

Mushroom Stroganoff

If you're looking for a delicious, quick and easy lunch or dinner meal, this is it!

I used a mixture of mushrooms to give the dish more flavour and dimension, adding rosemary, dried thyme, and other spices.

I also choose to deglaze the pan with cooking wine, adding truffle oil and sautéing the onions and mushrooms in peanut oil.

These kinds of choices make a huge difference when it comes to a finished product.

You won’t want to skip the step where you mix the sour cream with a bit of broth - this helps to prevent the dairy product from curdling.

Yield: 2

Author: Dontmissmyplate

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Mushroom Stroganoff

Stroganoff is a Russian dish that has been popularized all over the world, consisting mainly of chunks of beef, mushrooms, and sour cream. This iteration is meat-free, but still has the creamy goodness of the original variation!

Prep time: 5 MinCook time: 20 Mininactive time: 5 MinTotal time: 30 Min

Ingredients

• 4-ounces mushrooms (mix of shitake, oyster, and cremini)
• 1 teaspoon salt
• 3 tablespoons peanut oil
• 1/3 of a poblano pepper
• 1 tablespoon black pepper
• 1 tablespoon truffle oil
• 2 tablespoons cooking wine
• 1/4 cup sour cream
• 1 teaspoon dried thyme
• 1 tablespoon fresh rosemary
• 1 teaspoon cumin
• 1 teaspoon chili flakes
• 1 teaspoon fenugreek powder
• 1 cup beef broth (or 1 bouillon cube + 1 cup water)
• 1/2 yellow onion
• 2 cups egg noodles

Instructions

1. Slice the onions lengthways and sauté in a pan with the mushrooms, rosemary, dried thyme, cumin, fenugreek, chili flakes, salt, pepper and the poblano pepper in peanut oil. Cook for about 10 minutes to sweat out the mushrooms and caramelize the onions.
2. Drizzle the truffle oil then deglaze the pan with the cooking wine.
3. Add the broth and simmer for 2-3 minutes. Scoop out about 2 tablespoons of the broth and mix it with the sour cream. Add it back to the mushrooms and mix well.
4. Prepare the noodles as instructed on the bag, wait to drain until you combine with the mushrooms.
5. Mix the noodles in with the creamy mushroom mixture. Season with additional black pepper and chili flakes.

Nutrition Facts

Calories

600

Fat (grams)

38.1

Carbs (grams)

51.7

Protein (grams)

13.7

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Pawpaw Sorbet

This recipe is the sixth of six plates I would serve if asked to make a 6-course meal or string of small plates/tapas based on Zimbabwean cuisine. I used ingredients that are commonly eaten or are considered a cornerstone of our cooking, but with a modern twist. The first was sweet potato soup, the second tomato bruschetta with guava balsamic glaze, the third fried sadza with chili creamed corn, the fourth  Portobello steak with acorn squash and greens and the fifth mango, avocado and cucumber salad.

One of the most refreshing fruits there are. More so than watermelon or even pineapple. Pawpaws - or papaya - depending on how accurate you want to be or where you grew up - have a subtle sweetness that can be manipulated into delicious desserts. They are also known for their beneficial properties to the skin, but I simply knew them as a tropical fruit that happened to grow in our garden for a time.

One of the most refreshing fruits there are. More so than watermelon or even pineapple. Pawpaws - or papaya - depending on how accurate you want to be or where you grew up - have a subtle sweetness that can be manipulated into delicious desserts. They are also known for their beneficial properties to the skin, but I simply knew them as a tropical fruit that happened to grow in our garden for a time. This sorbet is light and a perfect finish to a series of savoury plates, especially for those who do not want to indulge in something overly decadent.

The simplicity speaks to the approach I find to dominate the Zimbabwean kitchen, which is the simplest preparation possible, bordering on blandness. However, if done right and with fresh ingredients, can help you to appreciate and focus on the taste of the main ingredient - in this case, the pawpaw.

Both natural sweeteners enhance the sugar in the fruit, but I used both since they lower on the intensity scale. The berry flavour adds another dimension other than the pawpaw to give the sorbet a bit of an edge. 

Ingredients

1 pawpaw/papaya

2 tablespoons honey

1/4 cup berry syrup

1 teaspoon lemon juice

4 tablespoons water

Instructions

Slice the pawpaw in half, then remove the seeds and fibers. Keep one or both of the skins for serving purposes.

Roughly chop the pawpaw, place the pieces in a zip lock bag, then freeze

In a food processor or blender, blend the pawpaw pieces, adding the water a little at a time. As the sorbet smoothens, add the honey, lemon juice, and berry maple syrup. You can adjust the quantities to get the level of sweetness and texture you desire.

Scoop the mixture into a loaf tin, and freeze for at least 4 hours or overnight. Serve immediately.