Inspired Edibles

~ real food, balanced living ~

Hemp Hearts Avocado Salad with a Lemon-Delicious Pineapple Purée

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When I was a young girl and my parents had guests over for dinner, they would always serve the same appetizer. It consisted of a half avocado in the skin filled with my mom’s homemade vinaigrette.

My mom’s dressing was special. Not because it was fancy – with 10 kids at her feet, she was by no means a fussy cook. I liked her vinaigrette because it was mostly vinegar and I delighted in the sharp taste of this liquid and the shivers that ran through my body every time I tasted it.

Whenever I thought my mom wasn’t looking, I would dip my finger into her carefully filled avocados and revel in the taste of the sour acid (happily the guests never knew). I grew up with a penchant for vinegar and a great love for the creamy texture and delicious taste of avocado.

I’m doing something a little bit different with this version today.  I wanted to work in some delicious and nutritious hemp hearts (shelled hemp seeds) and thought they would marry well with the sweet and sour lemon-pineapple purée I have put together.

Now, before you get too excited, keep in mind that the edible part of the hemp plant contains only trace amounts of THC (tetrahydrocannabinol), the psychoactive chemical in marijuana – so, for good or for bad, you won’t be getting high off this recipe!

That said, hemp seeds are an excellent source of plant-based omega-3 fatty acids, protein and fibre.  Two tablespoons of hemp seeds contain about 11 grams of well-balanced, easy-to-digest protein.

The seeds also taste great – when compared to flaxseed and chia (which I use regularly), hemp has a more substantive, chewier texture and nuttier taste that is very appealing in a salad.

Hemp Hearts Avocado Salad with a Lemon-Delicious Pineapple Purée
    • 2 ripe avocados
    • A handful of lettuce leaves
    • 1/2 cup orange bell pepper, chopped into small pieces
    • 4 Tbsp hemp hearts
For the Lemon-Pineapple Purée
    • 1 cup pineapple, chopped (be sure to rinse thoroughly if using canned)
    • Juice of 1 lemon
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Notes: I have left the avocados mostly intact for this recipe. If you would like to work in more salad fixings, you can create room by scooping out some of the avocado flesh and reserving it for sandwiches, guacamole or your other favourite use. You can also surround the avocado with more salad fixings once plated, as desired.

The lemon in the purée cuts the sweet taste of the pineapple somewhat and gives it a mild sour flavour that I happen to love but if you prefer, you can diminish the amount of lemon or omit it altogether.

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Serves 4

Slice avocados in half and remove pits.  Line avocado cavity with a few pieces of lettuce and then add bell pepper and hemp seeds, dividing fixings among the 4 avocado halves.

For the purée, simply combine ingredients in a small blender and blend until smooth.  Drizzle over avocado and enjoy.

 

Roasted Cauliflower, Seared Butter Mushrooms and a pretty great visit –

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I recently visited my mom in the Laurentian mountains of Quebec.  I like to deliver her Christmas treats in person and spend some time together before our nuclear family hunkers down for the holidays.

Although there wasn’t much snow to speak of, there were plenty of bright lights and decorations strewn about, and a general feeling of Christmas in our bellies. 

We ate French onion soup at our favourite crêperie in Saint-Sauveur, got our hair cut (ok, I got a hair cut and my mom graciously accompanied me), and cuddled up in our pjs to watch Christmas specials in front of the fire.

My favourite part of the visit though, was cooking dinner together.  We don’t get to do that very often and it’s pretty memorable when we do.  Not because it’s grand by any stretch, but because we’re together. I had brought some shrimp along and mom picked up some great looking produce for the visit: cauliflower, mushrooms and two huge pomegranates.  While I stir-fried the shrimp, mom looked after seeding the pomegranate (doing a mighty fine job I might add, not nearly the mess I typically create). 

 I had the cauliflower ready to go in the oven and thought I would add the mushroom to the roasting pan when I noticed mom already had them going on the stove-top.  Now I’ve probably been using olive oil in frying for at least a decade.  My mom, like many long-living French Canadian women before her, uses butter. 

Well, if those mushrooms weren’t the best darn things I had ever tasted…

I’ll never forget them. Merci Maman.

Roasted Cauliflower with Seared Butter Mushrooms and Pomegranate

  • 1 head cauliflower, chopped into bite-sized pieces
  • 1 generous cup button mushrooms, sliced fairly thin
  • 1 pomegranate, seeded
  • 2 tsp butter
  • Drizzle of olive oil
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Sea salt & black pepper to taste
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Note: I wouldn’t underestimate the pomegranate in this recipe. I am always amazed by the flavourful, juicy crunch they bring to dishes despite their tiny size. So delicious! 
 
 
Heat oven to 400 F.
 
 
Spread cauliflower out on a baking sheet.  Drizzle with olive oil and then sprinkle with onion and garlic powder.
 
 
Roast in oven for 20 minutes.
 
 
Meanwhile, warm a skillet (preferably cast iron) over medium/high heat – add butter and then mushrooms – sprinkle with sea salt and pepper and toss for about two minutes or until a nice browning develops.
 
 
Combine roasted cauliflower, warm butter mushrooms and pomegranate together and enjoy as a delicious side to any meal.
 

Warm Mushroom and Toasted Paprika Bean Salad

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toasted paprika bean salad_blog

The autumn sun is streaming full through my kitchen windows – bands of gold shifting across the floor.  My dog’s face is warm and soft in the November light.

If only it would stay.  This way.
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This is a happy mood autumn dish that pairs well with a dark ale.

And, this.  (Who’s old enough to remember trooper?)

Paprika comes in different flavours and varieties.  It is essentially derived from grinding the pods of peppers – including sweet bell peppers and chili peppers.

Depending on the variety of pepper and how it is processed, the colour can range from bright red to brown and the flavour from mild to spicy.  The sweet variety is often associated with Hungary and the hotter, smoked variety, with Spain although both regions offer a range of sweetness and pungency.

Paprika sold in grocery stores tends to be neither sweet nor hot (some might say without flavour).  It’s a shame that generic paprika is what most of us are accustomed to because the higher quality varieties are imbued with flavour and provide a completely different experience.

Regardless of what variety you use for this recipe, the surrounding ingredients will carry the flavour.

Warm Mushroom and Toasted Paprika Bean Salad

  • 1 large yellow onion, peeled and chopped
  • 2 cups white kidney beans, well rinsed if using canned
  • 6-8 shiitake mushrooms, brushed and sliced
  • 2 cups baby spinach or other mixed greens
  • 1 heaping Tbsp quality paprika (preferably Hungarian Sweet but ordinary paprika will work fine)
  • 1/2 tsp chili powder
  • 1/2 tsp cumin powder
  • 1/2 tsp ginger powder
  • sprinkle cinnamon powder
  • Handful sweet pepper slices for garnish

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Note: mushrooms soak up water like a sponge.  If you soak mushrooms in water to wash them, it’s a little bit like trying to sauté a fully drenched sponge.  You will end up with a lot of water and not a very nice sear.  It’s a long, messy, frustrating experience.  Instead, use a potato/vegetable brush to gently brush dirt and debris off mushrooms.  You could also use a damp cloth if preferred but try to resist soaking or running them under water.

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Warm a large skillet over low heat with some olive oil.  Add onions to skillet, stirring until they start to soften.  Add beans to skillet, mixing gently, taking care not to mash the beans.  Once beans have begun to warm, add paprika, stirring to combine with beans and onion.  Be sure to keep heat low otherwise the paprika will blacken and burn.  Add remaining spices to mixture, stirring to combine.  Allow flavours to permeate on lowest heat for a few minutes.  Remove onion and bean mixture from skillet and set aside.

 
Using the same skillet that was used for onions and beans, add a little more olive oil and sauté sliced shiitake mushrooms over medium-low heat for about 3 minutes.  The mushrooms will take on the residual flavour and colour of the spices.

 
To serve, place about a half cup of spinach on 4 separate serving plates.  Add a half cup of onion and bean mixture over top of spinach, followed by a generous spoonful of shiitake mushrooms.  Garnish with a few slices of sweet bell pepper (I found miniatures).

Serves 4

Red Quinoa with Dates, Pine Nuts and roasted Butternut Squash

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Butternut squash is my favourite autumn vegetable (oh dear, I admitted we’re moving away from summer).  The roasting process intensifies the flavour of this delicious harvest squash, making it absolutely irresistible – not to mention full of nutrients, including beta-carotene, vitamin C, potassium, fibre and folate.

I like serving health building quinoa alongside a meal as a substitute for the customary rice or potato.

Red Quinoa Salad with Dates, Pine Nuts and roasted Butternut Squash

  • 1 cup red quinoa, rinsed
  • 1 medium size butternut squash, roasted and cubed
  • 1/3 cup dried pitted dates, chopped
  • 1/4 cup pine nuts
  • 2 green onion, chopped
For the Roasted Butternut Squash:
Preheat oven to 350 F.
Cut squash in half lengthwise.  Using a spoon, remove seeds and set the seeds aside for drying (you can use them another time in a different recipe – they’re delicious – or, allow them to dry and use them in this recipe instead of the pine nuts).

Cut seedless squash into smaller pieces and place in a baking dish.  Drizzle generously with olive oil and sprinkle with sea salt and cracked pepper (I also like to add other spices from time to time, such as sweet chili powder – lovely). 

Place squash in oven for about 35 minutes or until it is just tender but not overdone.  Allow squash to cool before cutting into cubes and discarding the skin.

For the Quinoa:

Place rinsed quinoa and 2 cups of water in an uncovered pot on the stove. Heat until it comes to a boil, then cover the pot and reduce heat to lowest setting for 12-15 minutes (or until most of the water has evaporated). Allow quinoa to cool and transfer to serving bowl.  Add cubed squash, dates and pine nuts to quinoa, mixing gently to combine.   Sprinkle with green onion to finish.

Serves 4-6