RSS Feed

Monthly Archives: May 2015

Coconut Chia Pudding with Fresh Strawberries

Posted on

To use up leftover coconut milk and celebrate strawberry season, I made chia seed pudding with fresh strawberries.


Taco Salad

Posted on

Taco salad makes a nice dinner or weekend lunch. I supply lettuce, grated cheese, ground beef, chopped olives, chopped sweet peppers, sour cream, tinned corn, salsa and tomatoes and let people assemble their own.


Coconut Lentils and Cabbage

Posted on

For dinner I made toor dal with coconut and a cabbage bhaji.



Baked Pasta with Eggplant

Posted on

Spiral pasta with aubergine/eggplant and a tomato-based sauce was baked with mozzarella.


Aubergine/Eggplant Jambalaya

Posted on

I used this recipe but added a fresh chili pepper and gumbo file.


Gratin au Pistou

Posted on


Broccoli Chicken

Posted on


Herbed Vegetable Packets

Posted on


These little packages of herbed vegetables from the Moosewood Restaurant: Cooking for Health cookbook are surprisingly tasty, and enjoyable as a main dish with the addition of a side of bread.


Chocolate Custard Pie

Posted on



  • 1 pie crust, pre-baked

Chocolate Custard

  • 3 cups milk
  • 1 teaspoon agar agar powder
  • 4 egg yolks
  • 5 tablespoons cornstarch
  • 1 teaspoon vanilla
  • pinch cayenne pepper
  • pinch salt
  • 1/3 cup Dutch-process cocoa powder
  • 1/3 cup agave syrup
  • stevia to taste


  • 2 egg whites
  • 1 cup agave syrup
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon agar agar powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla

Chocolate Ganache

  • 50 grams chocolate chips
  • 4-6 tablespoons hazelnut milk or cream



First make and bake the pie crust blind, with weights in it. While it is baking prepare the custard and chocolate ganache.

To prepare the custard, whisk the cornstarch and agar agar in some of the milk in a saucepan. Add the cayenne pepper, salt, agave and vanilla. Add stevia to taste; the quantity will depend on how sweet you would like the custard and what concentration of stevia you use. I like to make it a bit less sweet to balance the sweetness of the meringue. Heat on medium heat, stirring frequently and scraping the corners of the pan with a rubber spatula. Do not let it boil. When the milk is warm, whisk in the cocoa powder. Continue to stir until the mixture thickens somewhat.

Put the egg yolks in a bowl and beat them lightly with a fork. Pour the warm and slightly thick milk mixture over the egg yolks, whisking all the while. Return the mixture to the saucepan and continue to cook it, stirring frequently, until it has thickened to the point that a spatula or whisk drawn through it leaves a visible trail.

While the custard is cooking, prepare the chocolate ganache. Melt the chocolate in a double boiler, then thin it with 3-4 tablespoons of hazelnut milk.

When the pie crust is out of the oven, brush the inside with half of the chocolate ganache. Leave the remaining ganache in the pan for later.

When the ganache has solidified and the custard is cooked, pour the hot custard in the pie crust. Cover it with plastic wrap pressed directly against the custard. Refrigerate until it has cooled and set, at least one hour.

After the custard has set, prepare the meringue. In a large mixing bowl, beat the egg whites until peaks form.

In a saucepan, combine the agave syrup, water, cream of tartar, salt and agar agar. Place on medium heat until it boils, then cover tightly and simmer on low for two minutes. Pour the sugar syrup in the egg whites slowly, beating all the while. Beat the egg whites for 4-6 minutes until stiff glossy peaks form. Lightly beat in the vanilla.

Remove the pie from the refrigerator. Remove the plastic wrap. Cover the pie with the meringue, making sure to go all the way to the crust.

Heat the chocolate ganache again over a double boiler. Add an additional 1-2 teaspoons of hazelnut milk if necessary. Drizzle the chocolate ganache over the meringue. Refrigerate until ready to serve.

Vegetarian Enchiladas

Posted on

These were made with a paste of mushrooms and kidney beans, stuffed with roasted sweet peppers and the covered with a tomato-based sauce and cheese. They were served with yoghurt mixed with lime juice, garlic, and salt.