Articles by Pat Crocker
Raspberry Sauce
Serve with waffles, crepes, pancakes or with a chocolate mousse. It is delicious when drizzled over fresh fruit.
Cashew Curry Sauce
With their delicate taste and creamy texture, cashews make this sauce very different from a peanut sauce. Use it as a marinade for tofu, with pasta and rice or with milder tasting vegetables. (Makes 2 cups)
Roasted Red Pepper Sauce
I love this sauce on pasta and bruschetta, or with fish and chicken. It is colourful and tasty. There are some very good roasted peppers in jars and if you are using them, use the garlic that is usually packed with the peppers. Drain and save the... Read more »
Yellow Coconut Curry Sauce
Put this easy-to-make sauce to work with steamed, roasted or stir-fried vegetables, or use it with pasta or rice. It combines well with nuts, lentils and rice, making those ingredients so much more interesting. Double or triple this tasty sauce for... Read more »
Creamy White Sauce
A very easy sauce that is useful in main course dishes, this basic white sauce is light and silky with a roasted, nutty taste. Use this sauce in pasta and roasted vegetable dishes as you would a Béchamel or Mornay Sauce made with cream. (Makes 4... Read more »
Tomato Grilling Sauce
This is an all-round great sauce for marinating tofu and tempeh in preparation for the grill. It adds a zing to grilled vegetables as well. As the tomatoes cook, the skin wrinkles and pulls away from the flesh, making it very easy to peel. (Makes 2... Read more »
Spring Pesto Sauce
Spring foragers will love this sauce, but fresh organic dandelion leaves are available in health food stores year round. With its tangy taste, you might be tempted to forget that dandelion is a diuretic and tonic for the liver and digestive system.... Read more »
Sautéed Brussels Sprouts with Pomegranate Glaze
Always buy the smallest Brussels sprouts. They are more tender and sweeter. You can also roast halved Brussels sprouts, tossed with 2 Tbsp olive oil, in the oven at 450° F for 20 to 25 minutes, or until tender. I often add a tablespoon of good... Read more »
Kale with Pine Nuts, Cranberries and Smoked Salmon
Lacinato kale stands apart from other greens. It has long, crinkled green leaves, whose color intensifies with cooking and is a very beautiful dish to serve. Remove the center ribs from the leaves and chop or thinly slice the leaves for this dish.... Read more »
Pomegranate Glaze
A glaze is thicker than a sauce, and something you can spread or “glaze” over ingredients. This sauce is sold commercially as pomegranate molasses. (Makes 2 cups.)
Sweet Potato, Fennel and Apple Salad
Sweet potatoes come in many varieties with skins ranging from tan to purple and flesh from pale yellow to red- orange. They combine well with a wide range of flavours, from aromatic spices to fleshy fruits, nuts, chilies and fresh herbs. The... Read more »
Potato Pancake with Blueberry Dipping Sauce
To view the complete “Tastes of Summer” feature, visit http://vitalitymagazine.com/food-features/tastes-of-summer/
Living as I do in farm country with mixed farming all around me, I have made friends with many of my neighbours and talk food with... Read more »
Blueberry Dipping Sauce
To view the complete “Tastes of Summer” feature, visit http://vitalitymagazine.com/food-features/tastes-of-summer/
This is a silky smooth, savoury sauce for appetizers, starters, and meat entrees. Wild blueberries will be the most flavourful for... Read more »
Sweet Violet Syrup
Most old recipes for this classic condiment call for a pound of sweet violets and even I would find it difficult to come up with that many of these hard-to-pick light-weights so here is a modern version of the one below published in the 1600s.... Read more »
Violet-Fruit Parfait
Blue Vinaigrette
Spring Salad*
Sweet Violet Vinegar
Sweet purple or blue violets impart their brilliant colour and odour to vinegar, making it a perfect spring vinaigrette ingredient. The quantities below only serve as a guide for all kinds of herbed vinegar — you can make as much or as little as... Read more »
Violet Lassi
Lassi is the name given to frothy drinks made with yogurt in place of milk. They are a sour-tart alternative to milk drinks and milk shakes.
Coconut Almond Salad Granola
Sprinkle one to two tablespoons of this mixture over salads to add texture and extra taste.
Riversong Brown Mayonnaise
As far as I know, I am the creator of this zippy mayo-substitute. I make up lots of this tangy purée and use it to replace real mayonnaise and as a spread for grilled fish, tossed with rice or mixed with anchovies for crackers. It’s one of those... Read more »
Tarragon Mayonnaise
Minestrone
Strawberry Blush
Peach Paradise
Melon Morning Cocktail
Cherries Jubilee
If fresh cherries are not available, use 1 14-oz (398 mL) can sweet cherries packed in water or juice. Use the liquid in the tin and reduce the amount of soy milk to 1/4 cup.
Black Pineapple
Using frozen fruit in smoothies makes them thicker. You may need to add more juice if all frozen fruit is used in this drink.
Apple Crisp
BASIL: KING OF CULINARY HERBS
This year, basil has been crowned ‘Herb of the Year’ by the International Herb Association and the Herb Society of America, two of North America’s most distinguished herbal groups. But long before its waxy, wrinkled, clove-scented leaves ever... Read more »
Flaming Antibiotic
One of garlic’s many healing properties is that it promotes sweating — one of the best methods of eliminating toxins from the body.
Cruciferous
Cruciferous vegetables (cabbage, cauliflower, Brussels sprouts, kale) are immune building, anti-cancer memory-boosters with tonic, diuretic and detoxifying properties. Cabbage is one of only four vegetables high in vitamin E.
Apple Spice
Easily accessible, raw, organic apples are a favourite fruit whole or juiced. Save the pulp from this juice and make applesauce for the first day after the fast. The pectin in the pulp will assist in toxin removal.
Berry Bonanza
Available fresh in season and frozen all year, blueberries rank highest in antioxidants so they are a natural choice for cleansing juices.
Root Coffee
Rooted Gratin
Turnips are usually found fresh in the spring and fall. If fresh turnips are not available, substitute 1-1/2 cups grated rutabaga. Grating the vegetables cuts down on baking time. Makes 4 to 6 servings
Mango Chutney
Serve this flavourful condiment with cheeses or as an accompaniment for main dishes. Makes 12 cups.
Sweet and Sour Burdock
Sometimes fresh burdock is available in Chinese markets. Substitute parsnips if necessary. Makes 4 to 6 servings
(Tip: Keep the cooking water to use in soup stocks.)
Gingered Beet Salad
Makes 4 — 6 servings
Pink and pretty but don’t be fooled, this salad is full of power and punch. For even more heat, try adding 1/4 cup either grated fresh daikon radish or grated fresh horseradish.
Dandelion Pasta
Gather dandelion in the spring when the leaves are young and tender and the bitter astringent quality is still present but not overpowering. Be sure to snip from areas that have not been exposed to chemical pesticides and car exhaust.
Wilted Greens Soup
Greens and beans are a balanced combination of protein, fibre, vitamins and minerals. This is a perfect spring soup. Use sorrel and chives or other green herbs that are just now emerging from their long winters’ sleep.
Sautéed Radicchio
Simple, healthy, and a great way to start a meal, use just radicchio or a combination of radicchio and other bitter greens in this recipe.
Oregano – Herb of the Year
The International Herb Association has named the genus Origanum “Herb of the Year” for 2005. This puts them in very good company. Venus, Greek goddess of love, adored sweet marjoram – an Origanum – and grew it on Mount Olympus, naming it joy... Read more »
Savoury Squash Seeds
To view the entire “Scrumptious Squash” feature, visit http://vitalitymagazine.com/food-features/scrumptious-squash/
The edible seeds of gourds – pumpkin and winter squash – hold nutrients and even some medicinal components, so they should be... Read more »
Squash Nut Bread
To view the entire “Scrumptious Squash” feature, visit http://vitalitymagazine.com/food-features/scrumptious-squash/
Butternut, acorn, pumpkin, turban, or any of the orange-fleshed winter squash work well in this delicious sweet bread. Use a large... Read more »
Spiced Squash-Corn Pudding
To view the entire “Scrumptious Squash” feature, visit http://vitalitymagazine.com/food-features/scrumptious-squash/
Served warm, this dessert could take one back to pre-European times in North America, with its use of squash, cornmeal, and maple... Read more »
Spaghetti Squash with Vegetables and Cashew Cream
To view the entire “Scrumptious Squash” feature, visit http://vitalitymagazine.com/food-features/scrumptious-squash/
Kids love spaghetti squash and adults find the low-calorie, gluten-free ‘noodles’ irresistible. If you have never seen a... Read more »
Maple Nut Squash
To view the entire “Scrumptious Squash” feature, visit http://vitalitymagazine.com/food-features/scrumptious-squash/
Use hubbard, butternut, or pink banana squash in this recipe, along with a 13-by-9 inch (3 L) baking pan, lightly oiled.
(Makes 4... Read more »
Curried Pumpkin and Squash Soup
To view the entire “Scrumptious Squash” feature, visit http://vitalitymagazine.com/food-features/scrumptious-squash/
This recipe is from The Organic Gourmet, compiled by Tracy Kett (Robert Rose, 1998), published to mark the 10th anniversary of the... Read more »
Kasbah Spiced Root Vegetables
Use a traditional cooking vessel called a tagine or Dutch oven for this incredibly easy dish. Once the ingredients are in the pot, it can be left virtually on its own to gently bubble. It’s a great recipe for a large dinner where timing is... Read more »
Moroccan Cauliflower
Use Za’atar or substitute dried oregano or thyme in this recipe.
Grilled Fish Kebabs
Pat’s Ras el Hanout
Every stall in the attarine (spice street) has its own Ras el Hanout, literal meaning, “top of the shop.” These are secret blends of upwards of 25, sometimes as many as 100 different spices, herbs, and aphrodisiacs. It is the very best the spice... Read more »
Pelargonium
It was called the Age of Discovery, that exciting era when 15th century Portuguese navigator Bartolomeu Dias rounded the Cape of Good Hope, and the boundaries of the Old World were forever shattered. It was a time when the civilization of the... Read more »
Basil Pesto Stuffed Salmon
Planked Salmon with Savory and Cranberry Crust
See sources section for information on purchasing Western cedar for plank-cooking. Substitute eggplant quarters for salmon filets if desired.
Trout with Leeks and Mushrooms in Angelica Leaves
Use 4 inch to 20 inch sheets of parchment paper if fresh leaves are not available. Fold each sheet in half and trim into a large half heart shape. Open and place stuffed fish on one side of the heart. Fold other half of heart over fish, top with... Read more »
Piquant BBQ Glaze
Usually sweet, often clear, glazes give a professional flavour and finish to grilled foods. Applied during the last 10 minutes of cooking, glazes are brushed on several times just before serving.
Roasted Pepper Sauce
Sometimes used during cooking to add flavour, sauces more often augment the taste of fired foods after cooking.
Ki-Lime Marinade
Dijon-Tarragon Mop Sauce
Persillade
In French cooking, when parsley is chopped with garlic to garnish a dish, the term á la persillade is used. Ours takes a Mediterranean twist with the addition of green olives and nuts. Spread leftover persillade on tortillas and toasted bruschetta... Read more »
Wild Fire Rub
Make plenty of this incendiary dust and store in a cool, dry cupboard.
Grilled Ontario Vegetables and Mustardy Pork Tenderloin
A grill basket is useful with this recipe eliminating the danger of vegetables getting lost through the grill bars.
Preparation Time: 10 minutes
Cooking Time: 20 to 25 minutes
Marinating Time: 4 to 6 hours
Serves 4
The Noble Rose
“Whereas there has long represented love, friendship, peace and the devotion of the American people to their country…that the flower commonly known as the rose is designated and adopted as the national floral emblem of the United States of... Read more »
Pumpkin Seed Spread
Two ounces, taken daily, of this spread provides a therapeutic dose of the amino acids alanine, glycine and glutamic acid. These substances were proven in one study to reduce the major symptoms of prostate enlargement.
Pumpkin and Kale Griddle Cakes
Save rice or other whole grain and make this dish for breakfast or as light lunch or accompaniment to dinner.
(Makes: about 10 cakes)
Golden Baked Pumpkin with Cranberry
This is a healthy alternative to the sweet yam and marshmallow side dish traditionally served at Thanksgiving.
(Makes: 6 servings)
Pumpkin-Black Bean Salad
Substitute sweet potatoes or squash for the pumpkin, if desired. Use any cooked legume chickpeas, soybeans, lentils, and beans in this nutritious meat alternative dish.
(Makes: 4 - 6 servings)
Pumpkin Purée
An easy way to keep pumpkin (or other squashes) ready to add to soups, stews, muffins, breads, sauces and casseroles, this method intensifies the flavour and sweetness of the flesh by roasting.
Power Bars
To view the complete “My Top Ten Superfoods” feature, visit http://vitalitymagazine.com/food-features/my-top-ten-superfoods/
Spring Pesto
To view the complete “My Top Ten Superfoods” feature, visit http://vitalitymagazine.com/food-features/my-top-ten-superfoods/
Shiitake Mushroom Nori Rolls
To view the complete “My Top Ten Superfoods” feature, visit http://vitalitymagazine.com/food-features/my-top-ten-superfoods/
Braised Salmon and Kale with Red Lentils
To view the complete “My Top Ten Superfoods” feature, visit http://vitalitymagazine.com/food-features/my-top-ten-superfoods/
Asparagus and Cauliflower Salad
To view the complete “My Top Ten Superfoods” feature, visit http://vitalitymagazine.com/food-features/my-top-ten-superfoods/
Spring Seasoning Paste
To view the complete “My Top Ten Superfoods” feature, visit http://vitalitymagazine.com/food-features/my-top-ten-superfoods/
Leek, Garlic and Onion Tart
To view the complete “My Top Ten Superfoods” feature, visit http://vitalitymagazine.com/food-features/my-top-ten-superfoods/
Black Berry Smoothie
To view the complete “My Top Ten Superfoods” feature, visit http://vitalitymagazine.com/food-features/my-top-ten-superfoods/
Asparagus Soup
I have always thought that asparagus was too precious to use in soup, but if you save all the coarse ends and simmer them in a vegetable stock, you will, in fact be using an otherwise discarded part of this great vegetable. (Serves 4 to 6)
Spring Herb and Asparagus Salad with Maple Mustard Vinaigrette
Chives, tarragon, thyme, mint and winter savory are probably ready to be picked now or very soon. Wash, dry and snip them to a coarse chop for this salad. (Makes 4 servings.)
Thai Basil Dipping Sauce
Thai basil adds a spicy note of nutmeg and clove, with undertones of citrus. If Thai basil is not available, use regular basil or a pinch of nutmeg in its place. (Makes 3/4 cup)
Crispy Roasted Asparagus Fingers with Thai Basil Dipping Sauce
Roasting brings out the sweet, nutty flavour of asparagus and crisps the outside leaving the spears perfect for dipping. (Makes 4 servings)
Asparagus-Cheese Burritos (Dairy or Vegan)
These burritos are a great way to enjoy fresh asparagus in season, but steamed or blanched broccoli and other vegetables step in as a replacement at other times of the year. (Serves 4)
Lemon Balm
Relax and take cheer; Lemon balm (Melissa officinalis) is Herb of the Year for 2007. This refreshingly humble member of the Mint family, often considered to be a weed, plods along as a hardy faithful, and yet it is a surprisingly hip and helpful... Read more »
Fudge Bars
A great snack or on-the-go breakfast food containing relatively little fat. The teff (a whole seed available at health food stores) adds a crunch that keeps people wondering about the ingredients. (Makes 16 squares)
Nut-Lentil Filling
(Makes 1 cup)
Nut and Lentil Wraps
Nuts and legumes are an excellent protein source. Serve these bite-size rolls as hot appetizers or the whole wrap for lunch or snacks to go. (Makes 16 to 20 pinwheels or 4 wraps)
Peach, Avocado and Arugula Salad with Lemon Dressing
Peppery arugula leaves are softened by the bright, slightly sweet and aromatic combination of lemon balm and basil.
(Makes 4 servings)
Baked Vegetable Falafel
Make these small falafel cookies to use as a canapé base or for salsas or spreads. If you make large falafels, they are perfect for filling wraps or pita pockets. Makes twelve 3” or about thirty six 1” falafel cookies.
Tomatoes Stuffed with Basil and Shiitake Mushrooms
Arriving at harvest time simultaneously, tomatoes and basil are naturals together in cooked dishes. Serve this dish with Braised Swiss Chard or other greens. (Serves 4)
Country Vegetable Pâté
Serve on whole grain toast with a salad as a light lunch or on seasonal greens as an appetizer. (Serves 6)
Ginger Citrus Sauce
Easy to make, this sauce enlivens stir-fried vegetables as in the recipe above, but also makes a flavorful dipping sauce and sauce for steamed vegetables and greens.
Stir-Fried Vegetables with Bulgur
This is a spectacular weekday dinner. Complete in itself, it is ready in less than half an hour. When local fresh beans and asparagus are out of season, use broccoli and carrots instead. (Serves 4)
Leek and Mushroom Pilaf
Short-grain Italian arborio rice works best for this recipe. Brown rice does not take up the stock in the same way. The goodness in the mushrooms and broth are enough to make up for the polished grain.
(Serves 6)
Udon Noodle Soup with Shiitake Mushrooms and Bok Choy
Ginger warms this healing and delicious soup.
(Serves 4)
Mushroom Soup
This mushroom soup is nothing like the canned version. It is brown and brothy, full of the earthy mushroom essence.
(Serves 4)
Multigrain Cereal with Fruit
Judith Finlayson, author of The Complete Whole Grains Cookbook (Robert Rose, 2008) offers this advice about the following recipe, adapted with permission from her latest book. “A steaming bowl of this tasty cereal gets you off to a good start in... Read more »
Quinoa Chili
Toronto author Nettie Cronish (Nettie’s Vegetarian Kitchen, New Vegetarian Basics, and The Idiot’s Guide to Being Vegetarian in Canada) uses fair trade quinoa in her Quinoa Chili, below.
(Serves 6)
Chia Smoothie
You can make a refreshing slushy drink by simply combining one cup of orange or apple juice with one tablespoon chia seeds and soaking for 30 minutes. The following makes a nutrient-rich, between-meal drink that will stave off hunger for hours.
... Read more »Spelt and Vegetable Pilaf
The nutty flavour of the whole grain combined with the earthy mushrooms makes this pilaf remarkable. Reprinted with permission from The Vegetarian Cook’s Bible by Pat Crocker (Robert Rose, 2007).
Serves 6
