Annapolis Valley Register : 2020-03-19

CLASSIFIED­S : 19 : B9

CLASSIFIED­S

CLASSIFIED­S B9 SALTWIRE.COM • ANNAPOLIS VALLEY REGISTER THURSDAY, MARCH 19, 2020 • Traditiona­l French red wine stew is meatless but meaty-tasting in this quick and easy recipe from The Buddhist Chef (Appetite by Random House, $29.95), by Quebecer Jean-Philippe Cyr. The large mushrooms on which it is based cook quickly, soy sauce zaps up the flavour, and all you need to make it into a sustaining winter meal is pasta or rice, says the chef, who lives in Joliette. Cyr was converted to vegan cuisine in Asia, and has a blog under the same name as his book. The subtitle of his good-looking book is 100 Simple, FeelGood Vegan Recipes, with winners including eggplant parmigiana, a BLT made with tofu bacon, Szechuan roasted green beans and chocolate cake. Photos by Samuel Joubert could easily convert you to vegan cuisine. Ingredient­s are mostly available in supermarke­ts, although you may have to seek out a specialty store for some of Cyr’s basics, such as agar-agar and Himalayan black salt. This recipe can be doubled for four servings and made a day in advance, refrigerat­ed covered, then reheated. 3 tablespoon­s (45 mL) water Fresh flat-leaf parsley Preheat oven to 400F (200 C). In a large, ovenproof pot with cover, combine mushrooms, carrots, onion, oil, cumin, salt, allspice and pepper. Roast in preheated oven, covered, for 30 minutes. Heat a burner on the stove to medium heat. Stir red wine into mixture and simmer, covered, for five minutes. Add vegetable broth, soy sauce, tomato paste, maple syrup and bay leaves. Bring mixture to a boil, lower heat and simmer gently for 15 minutes. In a cup or small bowl, combine cornstarch and water, and stir into the stew. Bring mixture back to a boil, stirring. Remove from heat as soon as sauce has thickened, about one minute. Discard bay leaves. Serve hot, trimmed with parsley. 1 teaspoon (5 mL) salt 1/4 teaspoon (1 mL) ground allspice Freshly ground pepper 1 1/2 cups (375 mL) red wine 2 cups (500 mL) vegetable broth 1/4 cup (60 mL) soy sauce, or to taste 3 tablespoon­s (45 mL) tomato paste 2 tablespoon­s (30 mL) maple syrup 3 bay leaves 1 tablespoon (15 mL) cornstarch PORTOBELLO BOURGUIGNO­N Serves 2 3 portobello mushrooms, quartered 2 carrots, sliced in rounds 1 onion, thinly sliced 3 tablespoon­s (45 mL) vegetable oil 1 teaspoon (5 mL) ground cumin www.sackvwillw­etwri.bsaulntwep­iroes.tc.ocmom DEADLINE: CALL CENTRE BUSINESS HOURS: MONDAY 12 NOON Monday through Friday from 9:00 AM to 5:00 PM Payment methods: Visa, Mastercard TO OUR ADVERTISER­S: Please check your ad the first day it runs, if you find an error call us immediatel­y. In the event an error occurs, our responsibi­lity is limited exclusivel­y to the charge for the first publicatio­n of your ad. All forms of discrimina­tion are illegal. classified­s 10 words for $7.50 and $0.50 for each additional word (Call Centre) OUR EXTRAS: Frame, Heading, Bold. Ask your call centre agent 7890304 1-866-721-7442 1-844-632-2201 Toll Free Fax email: classified@cbpost.com Great employment is just ahead... The Terry Fox Foundation In Memoriam Donations The Terry Fox Foundation accepts donations year-round made in memory of friends and loved ones. In return, a card or letter acknowledg­ing your thoughtful donation will be sent on your behalf. NEWSPAPER CARRIERS WANTED! Honour the memory of a loved one by offering hope to others affected by cancer. Contact The Terry Fox Foundation: Toll Free: 1-888-836-9786 E-mail: ns@terryfoxru­n.org Web: www.terryfoxru­n.org Distributo­rs of The Chronicle Herald have routes available in the BRIDGETOWN AREA Income tax receipts are issued for all In-Memoriam donations. CALL 902-847-5914 SMITH’S COVE & BEAR RIVER CALL 902-685-2417 TO DELIVER Special Occasion Starting at Announceme­nts $3595 +HST Anniversar­y • Birthday • Birth • Graduation • Engagement • Wedding • Retirement 7834763 To advertise in this space: Kelly Salsman 902-681-2121, ext. 301 Or Toll Free at 1-800-567-7377 kelly.salsman@kingscount­ynews.ca 7815831