Thursday, May 20, 2010
I will still continue to post on Vegan Etc., although I won't be giving away as many recipes since it would defeat the purpose of my new project :) but will continue to share lots of pics and food ideas and news!
Friday, May 7, 2010
Monday, April 26, 2010
My chum and I went to Toronto a few weekends ago for our anniversary. He's a nerd (a very cute one) over ancient history, so, for him, the trip highlight was the King Tut exhibition at the Art Gallery of Ontario. For me, the trip was a big, fat food fest. A big, fat, vegan food fest! Whenever I visit Toronto, I consume more calories in a single weekend than I do in a full week at home.
On Sunday, I FINALLY hit Panacea - Toronto's first and only all-vegan grocery store. My friends, I have been to heaven. Everything, and I mean everything a vegan wants to eat is there. All the best things that I can't get in North Bay were there - they even had DAIYA cheese! Normally they only allow one container per customer, but when I lamented my long drive from North Bay, they sold me two. I think they are the only place in Ontario selling Daiya in-store. Oh, and they carry some stuff from Sweets from the Earth Vegan Bakery. Best. Vegan. Sweets. Ever.
On the way home, we stopped in Muskoka and hit the Farmer's Daughter, where I always buy awesome egg-free pasta imported from Italy.
Wednesday, April 21, 2010
Here's tonight's dinner. (Makes one huge or two small bowls)
1 cup soy milk
1 cup veg broth
1 cup of roughly chopped mushrooms (I used a mix of white, cremini, shitake, enoki)
1 cup of baby spinach
1 shallot, finely chopped (if you dont have shallots, just use 1/4 cup regular onion!)
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp whole wheat flour
1 tsb vegan margarine
1 tsp Braggs (liquid soy)
1/2 tsp thyme (I find dry works better than fresh in cream soups)
splash of fresh squeezed lemon juice
1 tbsp soy sour cream (optional)
In a medium pot, sautee shallots in olive oil on medium high for a minute. Add garlic and margarine and cook for another minute. Add mushrooms, season with salt, pepper and thyme and cook for 5 minutes or until mushrooms take on a bit of colour. Add flour and stir quickly for 30 seconds. Add a squeeze of lemon juice and Braggs and stir a bit more. Add broth and soy milk, stir and allow to simmer for 7-10 minutes. Add spinach and, if you want it extra creamy, stir in a tbsp of soy sour cream right before serving.Garnish with more enoki shrooms!
Tuesday, April 20, 2010
Sunday, March 28, 2010
Thursday, March 4, 2010
Deep fried tofu. It is my favourite thing on the planet. The best and biggest selection of deep fried tofu dishes drenched in perfectly balanced asian sauces that I have tried are in Chinatown Ottawa at what will forever be my favourite place to eat in the entire universe: So Good. I am not worthy, Peter So (manager, chef, and sauce maker extraordinaire), but here is one of many So Good tributes from my kitchen.
For one serving, start by deep frying about 6-8 cubes of medium tofu until really crispy on the outside (make sure you strain it and pat it dry before you fry). Set aside. Deep fry a handful of blanched almonds until golden, about 20 seconds. Set aside.
(my veggies were broccoli, cauliflower, onions, bok choy, water chesnuts, bamboo shoots, carrots, celery)
Saturday, February 27, 2010
Monday, February 22, 2010
Never dreamed I'd say this, but veganism and vegetarianism have been the stars of water cooler talk in North Bay lately. A Facebook group was created recently where a local vegetarian revealed that our city's most beloved, 40-year-old pizza place has been using lard (pig fat) in the dough of all of its pizzas, including, you guessed it, vegetarian pizzas. Around this time, I discovered that another local restaurant has been flavouring its tofu dishes (which are listed under a menu section labelled "vegetarian") with chicken stock. It generated some really interesting (and heated) debates....have a look here. Since then, the pizza joint has promised to offer an alternative: a whole wheat pizza dough that is 100% vegetarian. Thumbs up!
Here is tonight's dinner in my own vegan kitchen. Oat-crusted chickn fingers with roasted potato salad and veggies with garlicky curry dip.
Potato salad was made by oven roasting 4 medium diced potatoes which were coated in olive oil, oregano, salt, pepper, garlic, and, once done and cooled to room temperature, tossed with chopped celery, fresh dill, fresh chives, half a tsp of dijon, tbsp vegenaise (vegan mayo), tbsp soy sour cream, 1 tbsp lemon juice, salt, pepper, 1 clove garlic (mashed into a paste).
The dip for the veggies is a secret for now, sorrry ;)
Saturday, January 16, 2010
Here is a blend of Daiya cheddar and mozza used in creamy tomato mac n cheez. If I can offer a tip, add most of your Daiya quantity near the end of making a dish like this one. It melts very fast and has a tendency to dissolve when cooked too long.
Below is the mozza or "Italian style" Daiya - it's quite good cold on salads and reminds me of fresh grated parmesan.
I caved and ordered another Sweet & Sara product. I will hug and kiss Sara if and when I meet her. Their "Smores" really hit the spot. And I love that all of their stuff if handmade too - with lots of love I'm sure. But I don't find it tastes like a Smore as much as a....(and my boyfriend is the one who hit the nail on the head on this one)....Wagon Wheel. Remember those things? Well either way, this S&S one is better tasting - and better for you. Everything in it is natural, organic and none of the oils are hydrogenated. Bonus.
Friday, January 15, 2010
Fruit n Nut Couscous:
Couscous was cooked with a blend of juices and water, and tossed with chopped nuts and dried fruit, and spices. Sorry, secret recipe for now :)
Dilly Waldorf Salad on Red Endive:
Salad was made with finely chopped apple, fennel, celery, toasted walnuts, vegan mayo, lemon juice, loads of fresh dill, salt and pepper.
Easy guacamole: avocado, chopped tomato, minced (seeded) jalapeno pepper, fresh lime juice, chopped fresh cilantro, garlic, hot sauce, olive oil, salt, pepper. Tortilla was cut into wedges and tossed in olive oil, garlic powder, paprika, cayenne pepper, chili power, salt and pepper and baked in the oven for about 15 minutes.
Sunday, December 27, 2009
In a big baking pan, toss cauliflower and onion with olive oil, salt and pepper and bake in a 350 degree oven for at least 30 minutes or until a bit golden. When finished, combine cauliflower and onions with the rest of the soup ingredients (except the cilantro) in a large soup pot. Bring to a boil then turn the heat down and simmer for about 20 minutes. After about 15 minutes, puree the soup with an immersion blender (or in small batches in a blender) until smooth. Add cilantro at the very end.
Monday, December 14, 2009
Pan fried polenta discs stacked with marinara, Teese cheeze medalions, sauteed mushrooms, zuch and spinach.
"I only have 10 minutes to cook and eat" salad: chick peas, lots of fresh dill, kale, cauliflower, hearts of palm, celery, green onion, vegan mayo, lemon juice, hot sauce, braggs, salt, pepper.
20 Minute Lentil Soup: red lentils, veggie broth, splash of coconut milk and braggs, celery, onion, zuch, curry blend, more turmeric, spinach, cilantro, soy sour cream or soygurt garnish.
Wednesday, December 2, 2009
These are very close to the real thing - mind you, it's been over 5 years since I've had a marshmellow. The Sweet and Sara ones are very sweet, and less chalky than the non vegan ones, which is good. I made crispy rice squares with them and my only tip would be to break the S&S mashmellows into small pieces before trying to melt them into the recipe. They don't break down or melt as easily as non vegan marshmellows. I will definitely buy these again and again.
Jokerz candy bar (mimics Snickers):
It was love at first bite. But I can't believe that I, a chocolate bar-deprived vegan, am about to say this.... this bar was almost too sweet. Maybe it's because my tastebuds have been on candy bar vacation for five years, but I could barely finish this. I took a break and then polished it off. And it was great. I hope Crispy Cat bars expand their variety soon too...hey who's to say, in 10 years, we could see vegan sections at Macs corner stores. Maybe not.
Primal Stips - Key Lime and Teriyaki flavours:More, please. That's all I have to say about that.
PS - I am mad at Blogger! Does anyone else have a problem with photos? My pics remain thumbnails and arent clickable for some reason. Why?????
Thursday, November 26, 2009
1 cup pearl or pot barley
3 cups vegetable broth
1 zucchini, halved then chopped
1 cooking onion, halved then thinly sliced
3 cups fresh baby spinach
1 large tomato, roughly chopped
1 garlic clove, minced
Herbes de Provence
Cook your barley in 2 ½ cups of the vegetable broth and toss in a bay leaf and a tsp of dried Herbes de Provence (or whatever herbs you have).
In the meantime, heat a tbsp of olive oil and a tsp of vegan margarine in a skillet. Cook your onions until almost caramelized. Toss in the garlic, tomatoes, zucchini, a sprig of thyme, a pinch of herbs, salt, pepper.
When barley is cooked, toss it in the skillet with the vegetables and add the remaining ½ cup of veggie broth. Toss in the spinach, a big slash of olive oil and cook until broth is fully absorbed.
Thursday, November 12, 2009
Thursday, November 5, 2009
Part B of batter:
Sunday, November 1, 2009
A couple of vegan banana pancakes - you need: