Zimmy's Nook

@zimmysnook

Meatless

Field Roast Plant-Based Pepperoni Pizza

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Field Roast Pizza. A top down image of a plant-based pepperoni pizza cut in six slices on a wooded pizza peel. A bowl of arugula and pizza toppings surround the pizza.
Field Roast Pizza – Plant-Based Pepperoni & Mexican Blend Chao Shreds Pizza

I read a statistic that 36% of people order pepperoni on their pizza, making it the #1 pizza topping in the US! Now that Field Roast has introduced their plant-based pepperoni with flavor just like traditional pepperoni, I think a lot more people will be adding *pepperoni to their pizza! #FieldRoastPartner

These delicious pies were topped with tomato sauce, Field Roast Pepperoni , Field Roast Mexican Blend Chao Shreds, green olives, pickled jalapeños, roasted red peppers, and finished with Maldon salt.

The pepperoni is flavoured with cracked fennel, black pepper, garlic, paprika, adding a lovely texture and taste to the pizza. While the Chao Shreds are rich in bold, comforting, melt-in-your-mouth flavour.

This is simply a tasty pizza!

Ingredients
  • 1 package Field Roast Classic Pizzeria Plant-Based Pepperoni (5oz/141g)
  • 1 package Field Roast Chao Mexican Style Blend Shreds (7oz/200g)
  • 24 oz/700g Traditional Pizza Dough (store bought, thawed if frozen)
  • 1 cup Tomato Sauce (see below)
  • ¼ cup Roasted Red Peppers, diced
  • ¼ cup Olives, pitted and sliced into circles
  • ¼ cup Pickled Jalapeños, rings
  • Maldon Sea Salt
Tomato Sauce
  • 1 cup Passata
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Tools
  • Flour for working the dough
  • A pizza peel or back of a large metal sheet pan
  • Pizza oven, grill, or pizza stone & oven
Field Roast Pizza. A top down image of a plant-based pepperoni pizza on a wooded pizza peel. A bowl of arugula, pizza toppings surround the pizza.
Field Roast Plant-Based Pepperoni Pizza
Preparation
Field Roast Plant-Based Pepperoni Pizza

Remove dough from the fridge 60 minutes before you plan to use it and allow it to come to room temperature. 

Mix all tomato sauce ingredients in a bowl and set aside.

If using a pizza oven, preheat it to between 850°F – 900°F (450°C – 480°C). Cook time – about 90 seconds.

If using a grill, preheat it to approximately 450°F (232°C), leaving approximately half the grill for indirect cooking. Cook time 10-14 minutes.

If using an oven, place a pizza stone on the lowest rack of your cold oven and preheat to 450°F. The stone will require 15-20 minutes longer to come to temperature than your oven. Cook time 10-14 minutes.

When the cooking source has preheated, place the dough on a floured work surface and divide the into 2 equal balls (12oz/350g).

Work the first dough ball with your hands to stretch into approximately an 11” (28cm) circle or use a rolling pin to roll out an 11” circle (neither method must be perfect!) The dough should not be sticky so continue to dust with flour while you stretch it out. (See Cook’s Tip before proceeding)

Place the stretched dough on a pizza peel (or back of a sheet pan that has been dusted with flour). Work quickly now to place the toppings on the pizza. Also, do not overload the pizza or it will stick to the peel (sheet pan).

Begin with a layer of tomato sauce, a layer Chao Shreds, the Plant-Based Pepperoni, red pepper, olives, jalapeños, and finish with a little more Chao Shreds.

To cook

Pizza oven – slide the pizza into the hot oven as far away from the live flame as possible. As the edges begin to rise, rotate the pizza ¼ turn. Continue to turn every 10 to 20 seconds until the pizza crust is cooked through and the toppings are hot. Total cook time approximately 90 seconds.

Grill – carefully brush a little oil over the hot grill grates. Slide the pizza onto the hot grill over direct heat. Close the lid and cook for 2 – 3 minutes until bottom and edges begin to brown. Remove pizza and slide the pizza over to the indirect heat portion of the grill, close the lid and cook until the crust is cooked through, and toppings are hot (rotating the pizza 2 or 3 times as it cooks). Total cook time 10–14 minutes.

Oven – slide the pizza onto the hot pizza stone. Cook the pizza until the crust is cooked through and the toppings are hot, carefully rotating the pizza/stone 3 to 4 times while it cooks. Total cook time 10-14 minutes.

Note

In our house we share the pizzas as they come out of the hot oven. If you wish to serve two pizzas at the same time, remove the first pizza just before it is done. When the second pizza is done, put the first pizza back in the cooking source and reheat slightly. (15 seconds in a pizza oven, 60-90 seconds on the grill or in the oven.)

Serve and enjoy!

Cook’s Tip:

If cooking the pizza on a grill or in the oven, it is often easier to bake the dough prior to adding toppings. To do this, add the dough to the hot grill of stone (oven) and cook for approximately 3-4 minutes until the dough begins to rise and brown on the edges. Remove the dough to the peel (or sheet pan). Let the dough cool for a few minutes before topping and finishing the cooking process.

  • Prep: 25 min
  • Cook: 10 min
  • Total: 35 minutes
  • Serves: 4
A close up image of a plant-based pepperoni pizza slices,
Field Roast Pizza – Plant-Based Pepperoni & Mexican Blend Chao Shreds Pizza

Disclosure: I have participated in a paid partnership with Field Roast. Opinions in this post are my own.

Hope you enjoy my Field Roast Pizza with Plant-Based Pepperoni recipe! We would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below!

Have a delicious day! James (aka Zimmy)

Smoked Apple & Sage Sausage Tostadas with Apple Salsa & Chipotle-Lime Crema

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An outdoor image of three Smoked Apple & Sage Sausage Tostadas with Apple Salsa & Chipotle-Lime Crema on a wooden board. A package of the sausages, a bowl of condiments surround these tostadas.

Smoked Apple & Sage Sausage Tostadas with Apple Salsa & Chipotle-Lime Crema

Mexican inspired flavours with a twist! These Field Roast Smoked Apple & Sage Plant-Based Sausages are loaded with flavours that you may not associate with Mexican cuisine. But when paired with a fresh apple salsa, a tangy chipotle-lime crema and spicy guacamole, look out traditional flavour expectations… be prepared to dazzle your taste buds!

Ingredients
  • 1 x 12.95 oz package Field Roast Smoked Apple & Sage Plant-Based Sausages (4 sausages)
  • 1 tablespoon olive oil
  • 12 Crispy Tostadas (store bought – approximately 4 ½“ diameter)
  • 1 ½ – 2 cups Guacamole (homemade or store bought)
  • 1 ½ cups shredded purple cabbage (about ¼ of a cabbage)
  • 1 ½ cups shredded iceberg lettuce (about ¼ of a lettuce)
  • ¾ cup red onion finely sliced (about half a large red onion)
  • Apple Salsa (recipe below)
  • Chipotle-Lime Crema (recipe below)
  • ¼ cup small fresh cilantro leaves (or chopped)
Apple Salsa
  • 1 Honeycrisp apple, cored and very small diced
  • ¼ cup red bell pepper, seeded and very small diced (about ½ a red pepper)
  • ½ a large jalapeño, seeded and finely diced
  • 2 tablespoons white balsamic vinegar (or substitute lime juice)
  • 1 teaspoon sugar
  • salt and pepper to taste
Chipotle-Lime Crema
  • 2 Chipotle Peppers (in Adobo Sauce)
  • 1 cup Plain Dairy-Free Yogurt (or Dairy-Free Greek Yogurt)
  • 3 teaspoons freshly squeezed lime juice
  • ½ teaspoon kosher salt
Preparation
Smoked Apple & Sage Sausage Tostadas with Apple Salsa & Chipotle-Lime Crema

Begin by making the Chipotle-Lime Crema. In a mini food processor (or blender), add the Chipotle peppers, yogurt, lime juice, salt and blend until the chipotle pepper is pureed and incorporated well with the yogurt. Taste, then adjust the lime juice or salt as needed.

Chipotle-Lime Crema

Pour into a bowl for serving and refrigerate for at least 30 minutes (keep refrigerated until ready to serve).

Next make the Apple Salsa. In a bowl, mix the apple, red pepper, jalapeño, balsamic, sugar, salt & pepper, then toss to combine. Taste and adjust seasoning if required. Use immediately or cover tightly and store in the refrigerator for up to 2 hours.

Apple Salsa

Preheat the grill (or grill pan on medium heat).

Remove the casings from the Field Roast Smoked Apple & Sage Plant-Based Sausages. Toss the sausages in the olive oil (or brush on each sausage).

Cook the sausages for 8-10 minutes, turning occasionally, until evenly browned on all sides.

Remove the sausages to a cutting board and slice each sausage into 9 or 10 pieces, diagonally.

A close up image of a man slicing sausages.

To build the tostada, spread 2 tablespoons of guacamole on each tostada, then add a sprinkle each of cabbage, lettuce, and red onions, then layer 3 pieces of the Field Roast Sausage, the Apple Salsa, a drizzle of the Chipotle-Lime Crema and finish with Cilantro.

Enjoy!

  • Prep: 25 min
  • Cook: 10 min
  • Total: 35 minutes
  • Serves 4
A close up image of a package of Field Roast Smoked apple and sage sausage.

Disclosure: I have participated in a paid partnership with Field Roast. Opinions in this post are my own.

Hope you enjoy my Smoked Apple & Sage Sausage Tostadas with Apple Salsa & Chipotle-Lime Crema recipe! We would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below!

Have a delicious day! James (aka Zimmy)

Korean Green Salad

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A top down image of a Korean Green Salad with ribbons of cucumbers, slices of Asian pears, onions lettuce, onions and sprinkled with sesame seeds.

This refreshing Korean Green Salad is typically be served with Korean-style grilled meat like bulgogi and short ribs. I served this fresh and flavourful salad as a side with my Korean-Style Barbecue Beef Short Rib Lettuce Wraps.

Ingredients
Salad
  • 142g mixed green salad 
  • ½ Asian white pear, peeled & thinly sliced
  • 2-3 mini cucumbers, thinly sliced lengthwise
  • ½ medium red onion, thinly sliced
  • ½ green pepper, thinly sliced
  • 1 tablespoon toasted sesame seeds, to garnish
Dressing
  • 2 teaspoon low sodium soy sauce
  • 2 teaspoon rice vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon Korean fish sauce
  • 1 teaspoon Korean chili flakes 
  • 3 teaspoons honey
Preparation

Combine the dressing ingredients in a small bowl. Whisk well until combined. Set aside.

Place salad ingredients (except for sesame seeds) in a large bowl.  Pour over the dressing and toss to coat.  Sprinkle sesame seeds over the salad and serve.

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Servings: 4
A top down image of barbequed Korean beef short ribs on lettuce and two dressed lettuce wraps on a large wooden board. Additional lettuce, radishes, sauce, pistachios, chopped green onion, a Korean Green Salad, rice and a cast-iron dish with mushroom skewers and kimchi surrounding the beef.
Korean-Style Barbecue Beef Short Rib Lettuce Wraps.

Hope you enjoy my Korean Green Salad recipe! I would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below!

Have a delicious day! James (aka Zimmy)

Red Thai Curry Peanut Sauce and Vegetables

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A top down image of a pan and a bowl of Red Thai curry peanut sauce and vegetables. Also layed out is cilantro, crushed peanuts, chopped chives and a pot of sauce.

Red Thai curry peanut sauce and vegetables served over rice or noodles.

Having prepared jars of curry paste in the cupboard is an effective way to create flavour packed meals in mere minutes. This combination of red curry and peanuts work together to create a thick, creamy, delicious sauce that’s incredible over whatever vegetables you have on hand for a meatless meal or great with the addition of chicken, turkey, pork, shrimp or tofu.

For this recipe I used the vegetables I had on hand… the pepper that was just starting to wrinkle, some bok choy that the tips of the leaves were beginning to yellow, the last lonely carrot in the bag, plus frozen corn & peas that I always have on hand to add to curries, stews, soups, savoury pies, etc. So, before you go shopping check to see what you have on hand and toss it in… cauliflower florets, mushrooms, cabbage, spinach, whatever!

Ingredients
Sauce
  • 1 can light coconut milk
  • 2 tablespoons unsweetened natural peanut butter
  • 3 tablespoons red curry paste
  • 1 tablespoon hot sauce (sriracha, chili sauce, or hotter, based on your enjoyment)
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 3 tablespoons brown sugar
  • 1 large garlic clove, minced
  • 1/4 cup crushed peanuts
  • 1/2 cup vegetable or mushroom broth
Vegetables
  • 2 tablespoons canola oil
  • 1 tablespoon sesame oil
  • 1 shallot, thinly sliced rings
  • Thumb sized piece of ginger, peeled an thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 red chilies, thinly sliced rings
  • Small bell pepper, thinly sliced strips (I used yellow)
  • 1 medium sized carrot, cut into 2” matchsticks (or thin circles)
  • 2 celery stalks, sliced on the diagonal
  • Salt & pepper
  • 1/2 cup frozen corn kernels
  • 1/2 cup frozen peas
  • 6 baby bok choy, cut in half lengthwise
  • 1 cup of sugar snap peas
For serving
  • Four prepared servings of your favourite rice or noodles
  • Extra crushed peanuts, chopped chives, cilantro and lime wedges for finishing
Preparation

Pour the coconut milk into a small 1.5 Qt saucepan over medium heat and bring to a gentle bubbling. Add the peanut butter, curry paste, hot sauce, fish sauce, lime juice, brown sugar, and garlic. Whisk and keep on medium simmer (gentle bubbling) heat for 10-15 minutes or until the sauce has slightly thickened.

An image of two pans on the range with vegetables and other ingredients ready

Add the peanuts and simmer for another 5 minutes. Add small amounts of broth at a time and whisk to combine. Simmer for 3-5 more minutes

While the sauce simmers heat a 3.5 Qt covered pan over medium heat. Add the canola & sesame oil, then add the shallot and cook for 2 minutes. Add the ginger, garlic and chilies, cook for 2 minutes more. Add the bell pepper, carrots and celery, season with salt & pepper, cook for 3-4 minutes, stirring regularly. Add the corn, peas, bok choy & snap peas, toss to combine, cover with lid, and cook until the bok choy is just tender (but still slightly firm), 3-5 minutes, stirring once or twice.

Combine cooked vegetables, rice or noodles, and pour over sauce.

Stir to combine. Finish with crushed peanuts, chives, cilantro and squeeze of lime.

A top down image of a pan and a bowl of Red Thai curry peanut sauce and vegetables. Also layed out is cilantro, crushed peanuts, chopped chives and a pot of sauce.

Hope you enjoy this Red Thai Curry Peanut Sauce and Vegetables recipe! I would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below!

Have a delicious day! James (aka Zimmy)

Cooked in my Hestan Culinary ProBond 3.5 Qt Covered Sauté Pan & 1.5 Qt Saucepan on my Hestan Dual Fuel Range in Pacific Blue.

Proud Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.


Spicy Shakshuka

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A skillet filled with spicy Shakshuka. Four sunny side up eggs are poaching in a tomato sauce with herbs, veggies and feta cheese.

A spicy Shakshuka is one of our favourite brunches, lunches, or weeknight dinners.

I appreciate that a basic recipe can be adapted to use whatever you have in the fridge/pantry to make it new and exciting.

It started with some red onions, fennel, jalapeños, 3 colours of sweet peppers & garlic. Added some tomato paste, dried oregano, s&p, paprika & cayenne. Next, a jar of passata, chick peas and a few dashes of hot sauce, then let it lightly bubble away to make the sauce.

Cracked in the eggs, added a few more jalapeño slices, some cherry tomatoes & feta and popped it in the oven until the egg whites set.

Served with pita, chilli flakes and hot sauce… the perfect beginning, middle or end to a day.

Ingredients

2 to 4 Servings

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1/3-1/2 cup fresh fennel, cored & diced – optional
  • 1 cup bell pepper, diced (I use multi-coloured fridge scraps) – optional
  • 1 jalapeño, finely chopped (seeds to preference)
  • 1 tablespoon tomato paste
  • 2 garlic cloves, minced
  • 1 cup canned chickpeas, drained
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne
  • 2 3/4 cups Passata (650 ml/22 oz jar)
  • A few dashes of hot sauce (to taste) – optional
  • Kosher salt and freshly ground black pepper
  • 1/2 cup coarsely crumbled feta
  • More jalapeño slices – optional
  • Handful of cherry tomatoes – optional
  • 4 large eggs
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped fresh cilantro
  • Warm pita bread (store bought or my recipe here)
Preparation

Preheat oven to 425°. Heat oil in an 11” ovenproof skillet over medium-high heat. Add onion, and jalapeño; cook, stirring occasionally, until onion is soft, about 8 minutes. Add tomato paste, garlic, chickpeas, paprika, oregano, cayenne and cook for 2 minutes longer.

Add Passata and hot sauce (if using). Bring to a low boil, reduce heat to medium-low, and simmer, stirring occasionally, for 5-10 minutes. Season to taste with salt and pepper. Sprinkle feta, additional jalapeños & cherry tomatoes evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.

A skillet filled with spicy Shakshuka. Four sunny side up eggs are poaching in a tomato sauce with herbs, veggies and feta cheese.

Hope you enjoy my Spicy Shakshuka recipe! I would love to hear your feedback if you tried this recipe in the “comment box” below!

Have a delicious day! James (aka Zimmy)

This recipe was made (and served) in my Hestan NanoBond 11″ Skillet.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Ontario Apples & Cheese Board (+ Apple Salsa with Cilantro)

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A large round board filled with cheese and apple pairings. This board is surrounded by a beautiful variety of apples.

Ontario Apples & Cheese Board

Just because we can’t enjoy sampling Ontario Apples at the grocery store, doesn’t mean you can’t sample and try a taste testing at home! Adding apples to a cheese or charcuterie board is great option because the delicious (& healthy) slices act as the perfect crunchy cracker for cheese, meats and dips!

We have paired 4 Ontario Apple Growers varieties from with four cheeses plus a 4 Apple Salsa with Cilantro to make a delicious cheese board!

Ambrosia with brie

Let’s start with one of my personal favourites the Ambrosia. It’s crisp, juicy and light on the acid. Try pairing Ambrosia apples with Brie for a delicious treat. We love adding Ambrosia apples to a charcuterie or cheese board because they resist browning and stay fresh and crisp!

A close up image of an apple and cheese board, featuring slices of brie and apple circles.
McIntosh with smoked habanero

Now an apple we grew up with, the McIntosh. Mildly tart, juicy but it sweetens as it ripens. McIntosh are great with flavorful cheeses like this smoked habanero cheese. McIntosh apples are really delicious in savory preparations, we love adding them to a pizza.

A close up image of an apple and cheese board, featuring slices of smoked habanero cheese and semi-circles of apples.
Honeycrisp with blue

Onto the Honeycrisp, they are sweet, juicy and crisp! The Honeycrisp is the perfect compliment for blue cheese. The crisp bright flavour of the Honeycrisp makes it a favourite to add to coleslaw as a perfect side to grilled meals.

A close up image of an apple and cheese board, featuring a wedge of blue chees and semi-circles of apples.
Gala with cheddar

Finishing up with the Gala, they are sweet, fragrant and crisp! Gala apples are delicious on a skewer with cheddar. The Gala’s sweet flavor becomes milder when cooked making them a perfect addition to curry dishes!

A close up image of an apple and cheese board, featuring a wedge of cheddar cheese and skewers of cheese and apples.
4 Apple Salsa with Cilantro

A light, fresh and flavorful salsa to serve on a cheese or charcuterie board. Also delicious served with pork or fish. 

Ingredients
  • 1/2 large apple (x4), cored and small diced, of each: Ambrosia, McIntosh, Honeycrisp, Gala
  • 1/3 cup red bell pepper, seeded and small diced
  • 1/3 cup orange (or yellow) bell pepper, seeded and small diced
  • 1/3 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • 1 jalapeño, seeded and finely diced
  • 1/4 cup white balsamic vinegar (or substitute lime juice)
  • 1 tsp. honey
  • salt and pepper to taste
Preparation

In a bowl, mix together the balsamic, honey and a sprinkle of salt & pepper. Stir to combine, then add the onions and toss to coat. Let the onions sit in the vinegar for 10-15 minutes.

Next add the 4 varieties of diced apples to the bowl and toss. Mix until the apples are well coated in the vinegar (this will slow down the browning process).

Mix in the bell peppers, cilantro, and jalapeño, then toss to combine. Taste and adjust seasoning if required. Use immediately or cover tightly and store in the refrigerator for up to 2 hours.

Salsa Prep Time: 20 mins | Total Time: 20 mins | Yields: 3 cups (approximately)
A close up image of an apple and cheese board, featuring a bowl of apple salsa.

Adding apples to a cheese or charcuterie board is great option because the delicious (& healthy) slices act as the perfect crunchy cracker for cheese, meats and dips!

Ontario apples rank among the best in the world. The amazing growing conditions are due to the 3 great lakes moderating temperatures, creating warm sunny days and cool nights to create these tasty wonders of nature.

Care and handling. To keep the crunch in Ontario apples, store them in perforated plastic bags in your refrigerator crisper. Cold, humid storage ensures that apples maintain their crispness, juicy texture and full flavour.

Latest health related apple research indicates that apples may reduce the risk of: neuro-degenerative diseases such as Alzheimer’s Disease, heart disease and high cholesterol, breast cancer, colon cancer, prostate cancer and chronic obstructive pulmonary disease (COPD)

TIP: Eat an apple 15 minutes before your biggest meal. The apple is filled with fibre and water, which will make you feel satiated sooner. As a result you will end up consuming fewer calories.

We encourage you to try an apple and cheese board at home and sample the amazing variety of flavours of Ontario Apples! Be creative, have fun with the family and create your own! I would love to hear your feedback if you tried a tasting board of your own, leave a comment in the box below!

Have a delicious day! James (aka Zimmy)

Disclosure: I have participated in a paid partnership with Ontario Apple Growers.  Opinions in this post are my own.

Creamy Cauliflower, Spinach + Bok Choy Baked Penne

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A skillet filled with a baked cauliflower penne pasta, with a salad and dressing in the background.

Winter Citrus & Baby Green Salad, served alongside Creamy Cauliflower with Spinach + Bok Choy Baked Penne

During the winter months, the two things I crave most are sunshine and cozy fires. This meal was inspired by those cravings to deliver a wonderful balance between the bright fresh flavours in the salad, and a ‘warm hug’ from the comforting baked pasta.

Packed full of flavour and loaded with goodness, Earthbound Farm Organic Greens & Vegetables ensure that you are not just making healthier choices for yourself, but for the world too!  Plus, the variety and convenience of Earthbound Farm products makes it so easy to eat and cook more whole, fresh, organic produce.

Ingredients
  • 1 large Earthbound Farms Organic Cauliflower (2+lbs/900g), cut into medium florets. (Alternatively, 27oz/765g, Earthbound Farms Organic Cauliflower Florets – 3 bags)
  • 3 small yellow potatoes, peeled & cut into 1/2 inch cubes
  • 1.1 lb (500g) penne pasta
  • 3 tbsp olive oil
  • 3 tbsp all purpose flour
  • 10 oz (300ml) 2% milk (semi-skimmed)
  • 10 oz (300ml) mushroom stock
  • 3 tbsp Dijon mustard
  • 3 tbsp butter
  • 14 oz (400g) button mushrooms, halved
  • 5 cloves garlic, minced
  • 1 tsp hot chilli flakes
  • 8 sprigs fresh thyme, leaves picked
  • 5 oz (142g) container of Earthbound Farms Organic Spinach+Bok Choy (or Spinach+Kale)
Toppings
  • 6 tbsp Panko breadcrumbs
  • 60 g Parmesan cheese, grated
  • 6 sprigs fresh thyme, leaves picked
A top down view of ingredients for a cauliflower pasta.
Preparation

Bring a large pot of salted water to a boil. Add the cauliflower florets and potato cubes. Return to a boil, then lower the heat to a simmer. Cook for 8 minutes until the cauliflower and potatoes are soft. Use a slotted spoon or spider strainer to remove the cauliflower & potatoes from the water and place into a full-size blender.

Using the same pot and water, add the pasta and bring back up to a boil (adding more water if required). Lower the heat to simmer and cook the pasta for 2/3 of the package recommended time (do not cook fully). Drain the pasta and rinse under cold water. Strain and set aside. Return the pot to the stove.

While the pasta cooks, carefully place the lid on the blender and blend until cauliflower & potatoes are mostly smooth.

Combine the milk and stock together in a saucepan or microwaveable container and warm through.

In the drained pasta pot, add 3 tbsp of olive oil, along with the flour. Stir over a medium heat until smooth and cook for 1 minute. Gradually pour the warmed liquid, 1/2 cup at a time, into the flour paste in the pot, stir until smooth before adding next portion of liquid. Once all the liquid has been added, simmer over medium-low heat for 2 minutes (mixture will remain relatively thin, not saucy).

Pour the hot contents of the pot into the blender with the cauliflower mixture and add the Dijon mustard. Ensure the lid stays on and blend until silky, smooth and thick. Season to taste with salt and black pepper.

Preheat the oven to 335°F convect bake (350°F regular bake).

In a 5 quart (12 inch) ovenproof skillet or sauté pan, heat the butter over a medium heat. Add the mushrooms and cook, stirring occasionally until beginning to shrink and release liquid (about 5 minutes). Next add the garlic, thyme, chilli flakes and a pinch of salt to the frying pan, turn the heat down to low and cook for 1 minute. Add the Spinach+Bok Choy to the pan, cover with a lid and steam for 3-5 minutes until the greens have wilted. Remove from the heat.

Add the pasta to the pan and toss to coat. Add the sauce and stir to fully combine sauce, pasta, mushrooms & greens.

Mix the topping ingredients in a small bowl and sprinkle over the pasta. Place the pan into the oven and bake for 25-30 minutes until the sauce is gently bubbling and the topping is slightly browned.

If desired, turn on the broiler for the last 3 or 4 minutes for a crispier top… but watch carefully and don’t let it burn!!

Divide between bowls and serve hot.

A table setting, top down of a skillet filled with a baked cauliflower penne pasta, with a bright citrus salad.

Disclosure: I have participated in a paid partnership with Earthbound Farms.  Opinions in this post are my own.

Roasted Vegetable Soup

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Two bowls of soup with croutons, cheese and pepitas plus a pot of soup.

This roasted vegetable soup started out as a way to clean up some odds and sods of vegetables I had in the kitchen… but after my mother proclaimed this to be one of her favourite soups ever, I figured I’d better write the recipe so that I can recreate it for her again.

Ingredients
  • 5 tablespoons olive oil (plus more for roasted vegetables)
  • 2 pound butternut squash (halved lengthwise, seeds removed)
  • 3 carrots (cut into 2 inch pieces)
  • 1 medium red onion (quartered)
  • 1 stalk of celery, roughly chopped
  • 2 tablespoons yellow onion, diced
  • 3 medium yellow potatoes (cut into 1 inch pieces)
  • 1 small sweet potato (cut into 1 inch pieces)
  • 3 leeks (large white and tender green parts, thinly sliced, raised well & dried)
  • 7 sprigs fresh thyme
  • 8 cups stock (vegetable or chicken – no salt added)
  • 1/2 teaspoons salt (plus more for roasted vegetables)
  • 1/2 teaspoon freshly ground pepper (plus more for roasted vegetables)
  • 1/2 teaspoon ground cinnamon
For serving
  • blue cheese, crumbled
  • pumpkin seeds, toasted
  • croutons
Preparation

Position oven rack in middle position of oven. Preheat the oven to 400°.

Lightly brush the cut side of the squash with olive oil, season with salt and pepper. Place the squash, cut side down, on a baking sheet lined with parchment paper. Add the carrots, red onion, sweet potato, and thyme drizzle with olive oil and season with salt & pepper. Roast for 20 minutes, mixing carrots, onions and sweet potato and thyme halfway through. Remove carrots onions and sweet potato, discard woody thyme sprigs then return squash to the oven and roast for 20 minutes more until tender. Let cool slightly. Using a spoon, scoop the squash from the skin.

Roasted squash, cut side down, on a baking sheet lined with parchment paper.

Meanwhile, in a large heavy saucepan warm the olive oil over low heat. Add the yellow onion, celery, leeks and cook, stirring occasionally, until soft and lightly browned, about 15 minutes. Add the carrots, red onion, sweet and yellow potatoes, salt, pepper and cinnamon to the pot, then pour in the stock. Simmer over moderate heat for 20 minutes. Add the squash and cook for 10 minutes more until potatoes are tender.

Stock poured into a saucepan with onions, celery, leeks, carrots and potatoes, salt and pepper.

Use an immersion blender and purée until very smooth. Alternatively, use a blender or food processor to puree the soup in batches until smooth. Pour the soup back into the pan, taste, and season with salt and pepper if required.

To serve, ladle the soup into bowls and garnish with sprinkle of blue cheese, toasted pumpkin seeds, croutons and a drizzle of quality olive oil. (Or try sour cream, chives & bacon)

A pot of roasted vegetable soup surrounded by vegetables.
This soup was made and served in my Hestan ProBond Forged Stainless Steel 4-quart Saucepan

Hope you enjoy this Roasted Vegetable Soup recipe! I would love to hear your feedback in the “comments” below!

Have a delicious day! James (aka Zimmy)

Proud Hestan Culinary Ambassador. Opinions in this post are always my own.


Roasted Vegetable Curry

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Roasted Vegetable Curry is comfort food at its finest! This silky sauce is packed with flavourful spices, ginger, garlic and veggies, then served with a mixture of roasted vegetables, raw tomatoes, green onions and crispy chickpeas to add delicious layers of tastes and textures.

Don’t have these vegetables available? No worries! Try using roasted squash, potatoes, zucchini or mushrooms! Add cilantro and sour cream for even more incredible flavour!

Ingredients
  • 3.5 cups Curry Base sauce (recipe here)
  • 14 oz (400 ml) can of light coconut milk
  • 1 cup water
  • Olive oil
  • 1 medium red onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 small cauliflower, cut into florets
  • 1 small broccoli, cut into florets
  • 1 cup frozen peas
  • Salt & freshly ground pepper
  • 3 green onions, thinly sliced
  • 20 multi coloured cherry tomatoes, halved
  • Crispy Chickpeas (recipe here)
  • Salt & freshly ground pepper
  • 2 cups basmati rice (cooked as package instructions)
  • Naan/flatbread (optional, but highly recommended – recipe here)
Preparation

Preheat oven to 400°F (205°C).

In a 3 quart saucepan, combine curry base, coconut milk and water, simmer gently until vegetables are ready.

Lightly oil 2 large baking sheets. On one baking sheet, spread the cauliflower & broccoli florets out into a single layer on the baking sheet. Drizzle with olive oil, sprinkle with salt & pepper and toss to combine.

Roast the cauliflower for 25 minutes, or until the tops are lightly brown.

On the other baking sheet, spread the peppers and onions out, drizzle with olive oil, sprinkle with salt & pepper and toss to combine.

Roast with the cauliflower/broccoli for final 10 minutes.

Blanch peas in water or microwave and set aside.

To serve, pour a layer of the hot curry sauce in a shallow bowl or deep plate. Top with a mix of the roasted vegetables, a pile of rice, then garnish with the peas, green onions, tomatoes and crispy chickpeas.

Use the naan to soak up all that delicious roasted vegetable curry and leave the plate clean!

Hope you enjoy this Roasted Vegetable Curry recipe! I would love to hear your feedback if you tried this recipe in the “comment box” below!

Have a delicious day! James (aka Zimmy)

This recipe was made and served in pieces from my gorgeous Hestan Copper Bond Collection.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Orecchiette with Heirloom Tomatoes and Mozzarella

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A large pan of Orecchiette with Heirloom Tomatoes, Mozzarella and basil. Surrounded by a dish of chili oil, a basil plant and an olive loaf.

Simple quality ingredients make best meals! This Italian inspired combination of pasta, basil, mozzarella, and fresh tomatoes is no exception. Delicious served hot or at room temperature as a pasta salad! If serving this orecchiette dish as a salad, try adding extra veggies, like corn, red onions and/or roasted red peppers.

Ingredients
  • 1/2 cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp red chilli flakes
  • 1/4 tsp salt
  • 1 pint ripe heirloom cherry tomatoes – cut in halves
  • 1 lb. dry orecchiette*
  • 170 g mozzarella cheese – cut into bite size pieces
  • 1/4 Fresh basil leaves – larger leaves roughly torn
  • Freshly ground pepper to taste
Preparation

Bring a large pot of salted water to a boil.

Heat the olive oil in a large skillet on med-low heat, add the garlic, chili flakes and salt. Cook slowly for 3-4 minutes until garlic just begins to turn golden. Add the tomatoes, stir and turn off the heat.

Cook the pasta, as per package directions until just al dente. When pasta is cooked reserve 3/4 cup of pasta water and set aside. Drain pasta, then add to the tomato pan, add 1/2 cup of the reserved pasta water and toss until well coated. (Add the rest of the pasta water if desired).

Sprinkle the mozzarella on top of the pasta, gently mix, then divide between bowls, scatter with plenty of basil leaves, season with pepper and serve.

*If you do not have orecchiette, try using fusilli, penne, or other small pasta.

A large pan of Orecchiette with Heirloom Tomatoes, Mozzarella and basil.

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

In addition to this Orecchiette with Heirloom Tomatoes and Mozzarella recipe, you can find more of my favourite pasta recipes here.

Cooked and served in my Hestan Culinary NanoBond 11″ Titanium Skillet

Proud Hestan Culinary Ambassador. Opinions in this post are my own.