Since the weather in southern Ontario has kept well below zero degrees these last couple of weeks, I’ve been spending a lot more time indoors. My usual weekend running routine has gone by the wayside in favour of indoor HIIT workouts, if only to avoid the frigid temperatures beyond my front door.

Don’t get me wrong though. I usually love bundling up for a run on a cold winter day—I don’t get overheated and the feeling of a long, hot shower afterwards can’t be beat—but on days that are -15°C with a windchill? No thanks.

By the time I’m finished working out, showering and then pulling on my comfies, I’m usually starving and ready to get dinner started, and that means hunkering down with winter comfort foods like hearty chili, creamy casseroles, and warming soups and stews.

Or this quick and easy butternut squash and kale risotto with cheesy almond parmesan. Yes, please.

If you’re looking for something warm and cozy for dinner tonight, look no further. This creamy vegan risotto dish is full of flavour and can be on the table in less than an hour. Topped with almond parmesan, it’s one of the most satisfying meals I’ve made in a while.

When most people think of risotto, they often think of cheese and butter and the laborious stove-top stirring, requiring up to an hour to achieve that perfect consistency. Dairy is by no means necessary for a creamy risotto, and this simpler, more hands-off baked version is proof.

The result consists of soft, tender grains of Arborio rice that become thick and creamy when baked with the cubes of butternut squash and chopped kale. Traditional chefs and Italians around the world would likely turn their nose up at the fact that I made this dish without wine (and cheese! and butter!). If you’re keen, feel free to sub the 1/2 cup vegetable broth in Step 6 for a dry white wine.

It may be an unorthodox way to prepare such a traditional dish, but it works. You have to do some cooking before putting the dish in the oven, but then you’re free to prep the almond parmesan topping, make a salad and set the table while it bakes.

This dish is truly winter comfort food. Enjoy!

Easy butternut squash & kale risotto with cheesy almond parmesan

Yield: 4 to 6 servings

Ingredients:

For the risotto:

• 1 small butternut squash (about 2 pounds)
• 1 bunch curly kale
• 2 tbsp extra-virgin olive oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 tsp dried thyme
• ⅛ tsp ground black pepper
• 1½ cups Arborio rice
• 4½ cups vegetable broth, divided

For the almond parmesan:

• 2 tbsp raw almonds
• 2 tbsp nutritional yeast
• ⅛ tsp garlic powder
• ⅛ tsp sea salt

Directions:

To make the risotto:

1. Preheat oven to 400F.
2. Peel the butternut squash and cut into small cubes. Set aside.
3. Wash the kale and remove tough stems. Chop into small strips and set aside.
4. In a large oven-proof pot or dutch oven with a tight-fitting lid, heat the olive oil over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
5. Stir in the thyme and black pepper and cook until fragrant, about 30 seconds.
6. Add rice and ½ cup of broth and cook, stirring frequently, until liquid is absorbed, about 3 minutes.
7. Add remaining broth and the prepared squash. Bring to a boil. Remove from heat and stir in the prepared kale.
8. Cover, transfer to the oven, and bake until rice and squash are tender and most of the liquid is absorbed, about 20 to 25 minutes. Remove from oven, sprinkle with almond parmesan and serve!

To make the almond parmesan:

1. Place all ingredients in a spice grinder or dry blender and pulse until powdered.

Adapted from Martha Stewart.

You know how sometimes you realize a simple ingredient in your pantry is not actually totally boring and, in fact, is more versatile and boasts a number of redeeming qualities that you suddenly develop a little crush on it? Yeah, that happened to me.

In recent years, I’ve come to see oats in a whole new light. Like, I went from childhood breakfasts of Quaker instant oatmeal packets to making awesome stuff out of oats like oat milk, oat flour, overnight oats and homemade granola—which is why I was so excited to see Kathy Hester’s new book, OATrageous Oatmeals, land in my mailbox. Think of this book as a manifesto to oats, going beyond recipes you would think traditionally require them and inspiring new ways to use this simple yet versatile grain.

From mushroom sun-dried tomato steel-cut oat risotto and pepperoni crumbles to dreamy dark chocolate oat cream and coconut oat vanilla nut creamer, this book shows how you can make a meal out of oats any time of the day. For those who are not so adventurous, Kathy also includes new takes on old favourites, like oatmeal, overnight oats, granola, pancakes and biscuits. Plus, she goes beyond the kitchen and includes recipes for making your own body scrubs, bath soak and catnip kitty treats—all using oats! The book chapters include:

• Do it yourself homemade staples
• Warming oats for fall and winter
• Cooling breakfast oats for spring and summer
• Granolas and bars for breakfast and beyond
• Satisfying soups and stews
• Savory oats for lunch and dinner
• Delightful desserts
• Drinks, oat milk and even an oat liquor
• Beyond the dining room: Other uses for oats

I love that Kathy also takes into consideration a number of common allergens and special diets, and includes variations and additional information in each recipe, including soy-free, gluten-free, no added oil, sweeteners alternatives, and nutritional information.

There are so many recipes in this book I want to try, but so far I’ve made:

The easy oat milk yogurt—yes, that’s right, you can make yogurt out of oats! This was a very simple recipe that didn’t require anything more than rolled oats, water and a little plain non-diary yogurt. You have to cook it and then allow it to ferment overnight, but the result is a smooth, deliciously oaty yogurt that is far superiour (and much cheaper) than any store-bought brand. Mine turned out a bit thinner than the store-bought stuff I love so much, but that may have been an error on my part. I’ll be giving it another try soon!

These butternut squash maple walnut scones came together quite easily and made an awesome breakfast paired with homemade strawberry chia jam. Since I didn’t have butternut squash on hand, I followed the variation using pumpkin puree instead. I shared these with my colleagues and they got rave reviews.

The curry cashew savory granola is one of those recipes that piques your interest immediately, so it happened to be the first recipe I tried from this book. I dug out my favourite brand of garam masala spice blend and boy, did it make the house smell amazing—that incredible, warming scent of homemade granola combined with fresh Indian spices. I added some larger cashew pieces for more crunch and I couldn’t stop snacking on it while trying to take photos! Needless to say, I’ll be doubling the batch next time I make it. Find the recipe for this awesome, crunchy snack below!

Curry cashew savory granola

Yield: 2 cups

Ingredients:

• 2 tablespoons (14 g) ground flax seed mixed with 4 tablespoons (59 ml) warm water
• 1 cup (92 g) rolled oats
• 3 tablespoons (45 ml) olive oil
• 1⁄3 cup (55 g) golden raisins
• 1⁄3 cup (26 g) finely shredded coconut
• 1⁄3 cup (43 g) minced cashews nuts
• 1 teaspoon garam masala
• 1/2 teaspoon cumin
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground coriander
• 1⁄8 teaspoon ground mustard
• salt, to taste

Directions:

1. Preheat oven to 350F (177C) and either oil a cookie sheet or line it with parchment paper.
2. Add all ingredients but the salt to a medium-sized mixing bowl. Mix well, then add salt to taste.
3. Pour the mixture onto the prepared cookie sheet and press thin. You should have one large, flat piece about 1/4 to 1⁄8-inch thin. Bake for 20 to 25 minutes, until the edges are browned and the middle is no longer wet. Let cool on cookie sheet and break it up into large or small chunks with your hands. Use to top salads or plain yogurt, or just eat by the handful for a snack!

From OATrageous Oatmeals by Kathy Hester, printed with permission of Page Street Publishing

Cookbook giveaway

Kathy and Page Street Publishing have offered to let me give away a copy of OATrageous Oatmeals to one of you! The giveaway is open to Canadian and US residents and will run until Monday, November 10, 2014. Please use the widget below to enter.

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It never occurred to me that basil and hummus would ever make sense together, not like oats and raisins or chocolate and peanut butter, until I bought Sabra’s new hummus flavour on a whim one day. And oh my goodness was I blown away. This stuff was goooood. It was like I was suddenly whisked away to a fancy Italian restaurant that served fresh basil pesto rigatoni, perfectly crisp garlic bread and the best white wine I had ever tasted.

But let’s not get ahead of ourselves. This is hummus we’re talking about, and here I thought I’d already seen hummus in every flavour variation there was. It has paired up with roasted garlic, black olives, roasted red pepper and even sweet potato too, but this is the real deal. It is a match made in heaven and all that other cheesy stuff.

As it turned out, I had a basil plant at its peak, waiting patiently to be pruned. There’s just something about fresh basil, picked straight from the thin, stalky branches of the plush green plant, that reminds me of the liveliness of summer, even when the cool fall weather has already arrived.

So I went about making my own pesto hummus, and I’m so glad I did! Just think: with each mouthful, you can taste the vibrant, fresh flavours of homemade basil spinach pesto with the comforting, creamy, hearty attributes of chickpea hummus. It’s perfect for serving at a party alongside fresh crusty bread and crudites, or spread across a whole-wheat tortilla and topped with tomatoes and sprouts for a quick lunch. Or you can be extra fancy like me and eat it straight from the bowl with carrot sticks while sitting in front of the TV. Enjoy!

Basil spinach pesto hummus

Yield: Makes 2 cups

Ingredients:

To make the pesto:

• 1 cup chopped fresh spinach, lightly packed
• 1 cup chopped fresh basil, lightly packed
• 1/4 cup walnuts
• 1 small garlic clove
• 2 tbsp nutritional yeast
• 1 tbsp fresh lemon juice
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 2 tbsp olive oil

To make the hummus:

• 1/4 cup water
• 1/4 cup fresh lemon juice
• 1/4 cup tahini
• 2 tbsp pesto (from recipe above)
• 3/4 tsp sea salt
• 1/8 tsp black pepper
• 1 can chickpeas

Directions:

To make the pesto:

1. Using a food processor, process the spinach, basil, walnuts, garlic, lemon juice, salt and pepper until coarsely chopped, stopping to scrape down the sides of the processor bowl if needed.
2. While the machine is running, stream in the olive oil and process until distributed. Transfer the pesto to a bowl.

To make the hummus:

1. Using the same food processor, process the water, lemon juice, tahini, pesto, salt and pepper until smooth.
2. Add half the chickpeas and process until very smooth. Add the remaining chickpeas and process again until smooth. This may take a few minutes.
3. Scoop the hummus into a serving bowl and top with the remaining pesto.

I have to admit: this hummus recipe has been sitting in my drafts folder for several weeks now. I’m so sorry, dear hummus, but you must have gotten lost in the shuffle!

In any case, I bought these beautiful little eggplants at one of my rare trips to the farmers’ market earlier in the summer and I couldn’t wait to get home and incorporate it into a recipe. And since hummus is almost always on my mind, the purple beauties went straight into a food processor with chickpeas after a quick roast in the oven. 

The result? A thick, creamy dip that I’d describe as a cross between baba ghanoush and hummus. I kept the skin on the eggplant for more texture but feel free to peel it before roasting if you prefer a smoother dip. If you’re an eggplant lover, this recipe is for you! Enjoy.

Roasted eggplant hummus

Yield: 2.5 cups

Ingredients:

• 6 (550g) baby eggplants
• 1.5 cups cooked chickpeas
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• 2 tbsp tahini
• 2 garlic cloves, peeled
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Directions:

1. Preheat the oven to 400F. Slice the eggplant and place on a lightly oiled baking pan. I kept the skin on but if you prefer a smoother hummus, feel free to peel off the skin before slicing.
2. Lightly spray or brush the slices with oil. Bake for about 25 minutes, flipping over halfway through. Remove from the oven and allow to cool for a few minutes.
3. In a food processor, process the chickpeas, lemon juice, parsley, tahini, garlic, salt and pepper until smooth.
4. Add the eggplant and oil and process until desired consistency is achieved.

So it happened. I’ve fallen head over heels with an entirely new-to-me food. It’s called socca, and it’s brilliant.

I’m a little embarrassed to admit that I have absolutely no memory of ever eating socca before this year. How could this happen? Or rather, fail to happen? This naturally gluten-free and vegan flatbread deserves its own category under the list of vegan staples. Seriously, it’s that amazing.

Although I don’t know if I should be singing its praises as if it’s some kind of trend that will leave as quickly as it came. I picture you sitting there, reading this and rolling your eyes—I know, I’m a little late to the party. The people in France have been making it for decades.

But can we please talk about the ease and versatility of this fabulous food? I’m shocked that such simple ingredients can be baked into such a delightful and versatile base for whatever you’re in the mood for. Want pizza? Add tomato sauce, veggies and dairy-free cheese. Need to make a crowd-pleasing savoury tart? Make this or this. Socca is also flexible enough to be wrapped like a burrito or used to scoop up thick curries. I like to bake it and then quickly run it under the broiler at the end, but apparently you can also make it right on the stovetop using a cast iron pan.

However you make it, the recipe itself is nearly universal. It’s essentially equal parts chickpea flour and water, mixed with a tablespoon or so of oil and a pinch of salt. You can use more water to make a thinner crêpe-like socca or less water to make it thicker. You can also add minced herbs, olives or sun-dried tomatoes to the batter to jazz it up.

Oh, and what about that colourful kale pesto? It deserves its own honours. How can you go wrong with kale, roasted red peppers, garlic and walnuts? Fresh, crispy kale is best for this recipe to avoid tasting the bitterness of days-old greens. I roasted my own peppers, garlic and walnuts but feel free to use jarred roasted red peppers if you wish.

Socca with kale pesto

Yield: 2 soccas + 11/4 cups pesto

Ingredients:

Socca:

• 1 1/2 cups chickpea flour
• 1 3/4 cups warm water
• 3 tbsp extra virgin olive or coconut oil
• 3/4 tsp sea salt
• 1/2 tsp black pepper

Kale pesto:

• 4 cups chopped, lightly packed kale
• 1/2 cup walnuts halves, roasted
• 2 roasted red bell peppers, roughly chopped
• 4 to 6 roasted garlic cloves, or to taste
• 2 tbsp fresh lemon juice
• 1/2 tsp lemon zest
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 3 tbsp extra virgin olive oil

Directions:

For the socca:

1. In a large bowl, whisk together all ingredients. Allow to sit undisturbed for 30 to 60 minutes.
2. Preheat oven to 500F. Line two 8-inch round cake pans with parchment paper cut to fit. Divide the batter between the two pans.
3. Bake for 5 to 8 minutes until firm and the edges are set. Broil on high for an additional 3 to 5 minutes, until the tops start to lightly brown.
4. Remove pans for the oven and use a knife to help loosen the edges of the socca from the pan. Flip over onto a plate and discard the parchment paper. Top with kale pesto and serve.

For the kale pesto:

1. Combine all ingredients except olive oil in a food processor and pulse until fairly smooth. With the motor running, pour the olive oil through the spout and process until combined. Adjust seasonings to taste.
2. Serve immediately or transfer to the fridge to allow the flavours to marinate.

Socca adapted from this recipe.

And boy, was I pleased with the outcome: light, flavourful, herb-scented muffins that are coloured with flecks of red sundried tomatoes and bright green asparagus. And the best part (I know you’ll love this!) is that they’re completely free of all sugars and sugar subsitutes. Yep, no sugar. None. Nadda. Zero. Zilch.

I wouldn’t suggest trying to grate asparagus by hand, unless you want to grate off your finger in the process. It’s much easier to put the grating disc on your food processor and feed the stalks through the feed tube while the processor is running. I used about half a batch of asparagus to get one grated cup full. After they’ve baked and cooled, you can enjoy these colourful treats alongside a big bowl of soup or salad.

Asparagus herb muffins

Yield: one dozen

Ingredients:

• 1 cup spelt flour
• 3/4 cup unbleached flour (or more spelt)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1 cup nondairy milk
• 1/2 tsp apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1 cup grated asparagus
• 1/2 cup chopped sundried tomatoes, soaked until soft

Directions:

1. In a large bowl, whisk together the spelt flour, unbleached flour, baking powder, baking soda, basil, oregano and salt. Set aside.
2. In a separate bowl, whisk together the nondairy milk, vinegar and olive oil.
3. Pour the liquid mixture into the bowl with the flour mixture and stir just to combine. Fold in the asparagus and sundried tomotoes.
4. Spoon the batter into an oiled muffin pan, filling each tin 3/4 full. Bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow muffins to cool for about 10 minutes before transferring them to a cooling rack. Store in an air-tight container in the fridge or freezer.