Friday, August 21, 2020 7 Brooklin Town Crier Plant-Based Eating by Sheree Nicholson Doubling And Tripling Recipes There's a new reality TV show where guest chefs prepare one recipe with three uses. It's an idea I often use, doubling recipes to make a variety of easy meals on busier days. One week I made Southwest Tofu Scramble, a minimalist baker recipe. I ate it as a scrambledegg replacement with toast and fruit then added it to a leafy green salad as the protein. On another day, I topped a wrap with the seasoned tofu, adding some homegrown sprouts and a bit of salad dressing. It was delicious all three ways. The investment in time was minimal while the protein content (for those who worry) was around 20 grams at each meal. People tell me they don't like tofu, but the key to using is to purchase extra firm tofu, drain it and wrap it in a cloth to remove the excess water. The well-drained tofu then picks up the seasoning flavours. In the winter, chili is another goto recipe for me. I make a big pot of it and immediately freeze half in smaller containers. I then eat it as is, as a filler in burritos, on rice bowls or on a plate of leafy greens. I've shared the following grilled vegetable marinade recipe before. It's from the "Oh She Glows" blog. This is a great time to use it since local veggies are showing up in the stores. I generally use peppers and Portobello mushrooms, but have also used zucchini, red onions, eggplant and thinly sliced carrots (sliced the long way). Really, you can add almost any vegetable that grills well. Experiment and be creative. I use the grilled veggies as a side dish, with a whole Portobello mushroom on a bun along with greens and Dijon mustard. The next day, I'll make pasta with tomato sauce and add the chopped grilled vegetables to the pasta. I also use the leftovers to make vegetable sandwiches to which I add my favourite vegan cheese like Nuts for You or Un-Bre-lievable, which I purchase at the Whitby Farm Boy. Grilled Veggies This recipe is for two Portobello mushrooms, which you could replace with two peppers. Portobello mushrooms can be roasted whole and then sliced afterwards; peppers should be seeded and cut in quarters, before grilling. Ingredients 2 tablespoons balsamic vinegar 2 tablespoons plus 1 ½ teaspoons fresh lemon juice 2 tablespoons extra virgin olive oil 1 clove garlic minced 1 teaspoon dried oregano 1 teaspoon dried basil ¼ teaspoon fine-grain sea salt ¼ teaspoon freshly ground black pepper Directions 1. Remove the stems from the mushrooms by twisting the stem until it pops off. Rub the cap with a damp dishcloth to clean. In a large bowl, whisk together the vinegar, lemon juice, oil, garlic, oregano, basil, salt and paper. Add the Portobello caps and toss to coat them in the marinade. Marinate the mushrooms for 30 to 60 minutes, stirring them every 15 minutes (you can also marinate them overnight). 2. Grill until done to your likeness. Sheree's hack: Double, triple or quadruple this recipe to ensure you have lots of leftovers for other meals Brooklin Heritage Society Where Geraniums and Fuchsias Thrived By Jennifer Hudgins Caring for plants requires observation, skill, and dexterity, which means that operating a nursery can be quite labour intensive. For 47 years, Robert and Vivienne Eckel worked hard to carve out a market for their garden nursery which became known across North America for its geraniums and fuchsias. Robert discovered his passion for horticulture while studying at McMaster University. He started with a greenhouse in Toronto where he sold boxed annuals and Christmas trees. It was there that he met Vivienne Lewis. Together they founded their business, Robert C. Eckel Greenhouses and Irrigation, shortly after getting married in 1954 and moving to Brooklin where the business was located to 8300 Baldwin Street N. The Eckels established their greenhouses, supplying plants to the Town of Whitby, Sears, other greenhouses, florists, and church functions. Faithful customers were not only local residents but came from as far away as Cobourg, Aurora and Peterborough. Robert's green thumb allowed the company to flourish, meeting customer demands by introducing new plants every spring. A favourite was the hot pink Veronica, a geranium so bright it seemed to stop traffic. He propagated over 40 varieties of geraniums and cornered the market on colourful and exotic fuchsias by offering more than 30 varieties. In 1967, when the company got into lawn irrigation, Robert went on the road with student employees to install and maintain these systems. By 1998, they'd expanded again to include the installation of water gardens. The decision to retire came on June 30, 2001 when Robert told his wife, "There comes a time when you have to stop." Three weeks later the business was sold and the deal closed on November 2. He was diagnosed with Amyotrophic Lateral Sclerosis (ALS) three years after retiring though this did not stop his involvement with the Brooklin United Church and the Brooklin Horticultural Society. Robert passed away on February 5, 2008, at the age 77, leaving behind his wife, Vivienne, daughters Susan and Jane, son Peter, and four grandchildren. He is buried at Groveside Cemetery.