Grilled veggie sandwich, Lunch plate, Garlic Sauce and Cake.

My second attempt at making a Paragon-style vegetarian sub sandwich. (See the previous post about Montreal.) I finally did it right and made it with a soft and tender french roll that worked perfectly. The grilled onions, mushrooms and green peppers were so good!

Yum.

Saturday lunch plate. Fresh bread, whole grain crackers served with hummus, garlic sauce, bruschetta and olive salad. All homemade by me.

This garlic sauce was really simple to make but I made way too much! I used instant mash potatoes since that is what I had, lemon juice, 10,000 cloves of garlic (no, not really - maybe 10), olive oil and salt. I whizzed it all in the blender and made about 2 cups.

And to celebrate the weekend, I made a cake. This is a pumpkin apple cider upside down cake. I got the idea from the Midcentury Menu blog. I liked this recipe so much I tracked down a copy of the vintage book it came from called "The Apple Kitchen Cookbook"(1967) and bought it. Watch this space for apple centric recipes!

A Greek Lunch and Chickpea Blondies!

Ah hello weekend! I had a long week and was so looking forward to a weekend of cooking, reading, dvd watching and relaxing on my patio. So far I've done all of these and Saturday is not over yet! I decided to go Greek for lunch. I pulled out my 'Greek Vegetarian' cookbook and made a couple of delicious dishes.


Gigantes which are oven baked beans with dill and tomatoes. I've made this before and I normally use dried large lima beans from scratch but this time I was lazy and used frozen butter beans. I wished I hadn't because for some reason the beans didn't get as mushy and tender as they usually do when I make this dish. But it wasn't a total loss. The flavor was amazing still!


Plated with whole wheat bread and skordalia, a very creamy garlicky and slightly tangy potato dip. So heavenly!


Served alongside a colorful salad of cucumbers, tomatoes, assorted olives, pepperoncini, pickled turnips and fresh lemon wedges.


So much flavor!


I finally got around to making these beautiful chickpea blondies. Mine are not gluten free. I used spelt flour to make these. Instead of strawberry jam, I used a combo of fig jam and date syrup! Deliciously sweet, tender and chewy.