Anita Stewart’s Canada, what a fantastic cookbook! I have my best friend to thank for introducing me to this wonderful cookbook. And what are friends for, if not for introducing you to great food, or in this case a tool to make great food!
Twice a year my friend heads out to Ontario for a trade show and stays at a wonderful bed and breakfast in Elora. A recipe from this bed and breakfast is featured in the cookbook, so my friend decided to pick up a copy as a souvenir. After flipping through it and tasting the fantastic Oatmeal and Whole Wheat Waffles that she and her husband whipped up for breakfast one weekend, I decided to pick up a copy for myself and another as a gift.
This cookbook is probably one of my favourites, not solely for the recipes (I have only tried three), but because of the wonderful stories within. In fact, after I have gone to bed for the night you can often find this cookbook on the floor beside the bed. The cookbook contains a wonderful representation of Canadian recipes from coast to coast that Anita has picked up, searched out and compiled with their corresponding stories. There is a fair bit of meat, seafood and fish featured in the book, but it also showcases fruit, vegetables, legumes, quick and yeasted breads and wonderful desserts. For example, a recipe for The Best Perogies, Nova Scotian Rhubarb Cobbler, Coconut Roti, and Nettie Stanoyev’s Fabulous Fresh Bean Soup are just a few of the gems found within.
Of course, the Soy and Lentil Burritos is another great recipe sure to please vegetarians and meat-eaters alike. My husband loves burritos, so I knew that I had to try this dish. They turned out wonderful with a bit of Monterey Jack cheese and guacamole. Fresh tomatoes or pico de gallo would have been a nice addition as well. They also taste really great the next day for lunch!
With regard to the canned chipotle pepper, I added one with the required amount of adobe sauce, but found that it needed a few shakes of chipotle chili powder and cayenne to raise the heat to our liking.
Oh, I almost forgot! Make sure you follow the recipe and use frozen tofu. It adds an interesting texture to the dish, quite unlike fresh tofu.
Chipotle Lentil and Tofu Burritos
1 package of firm tofu, frozen
1 tablespoon vegetable oil
1/2 medium onion, chopped
4 garlic cloves, minced
2 teaspoons chili powder
2 teaspoons ground cumin
1 19 ounce can of lentils, rinsed and drained
1/4- 1/2 cup water
1 cup of canned diced tomatoes, drained
1 chipotle pepper in adobe sauce, seeded and chopped plus 2 teaspoons of adobe sauce.
2 tablespoons fresh cilantro, chopped
6 large whole wheat tortillas, warmed in a skillet
garnish: cheese, guacamole, salsa, cilantro, lettuce, tomato, etc.
- Bring 1 inch of water to boil in a saucepan, remove the tofu from its packaging and add to the pot. Cover and reduce heat and simmer for 20 minutes.
- Drain the tofu and let it cool. Cut the tofu into quarters and squeeze firmly to get rid of excess water. Crumble tofu with your hands into small pieces.
- Heat oil in a large saucepan over medium heat. Add the onion and garlic and cook until tender, about 5 minutes.
- Add the chili powder and cumin and stir to coat the onions.
- Add the tofu and cook for 3 minutes, stirring often.
- Add lentils, 1/4 – 1/2 cup of water, tomatoes, chipotle and adobe sauce and stir well.
- Heat until bubbling and reduce heat and simmer for 20 minutes, stirring occasionally.
- Add coriander before serving.
- Spoon into the centre of a skillet warmed tortilla and top with garnishes of your choice.