Sunday, June 15, 2014

Bean stew with toasted buckwheat and wild rice.

Holy smokes, my friend Jenna (@rawmissoulamomma) is having a 6k Vegan Buckwheat Competition in celebration of nabbing 6,000 followers. High fives all about to Jenna, she's a real peach, she is. Check out the latest entries on Instagram by searching up #buckwheat6k and immediately watching this:

For my entry, I made bean stew with toasted buckwheat and wild rice. It's real filling, and you can make it on the cheap, about $6 for a massive soup pot. Be warned, the buckwheat expand to at least 4x their original size, so don't be a turkey, practice that mise en place. 

2 tbsp dairy free butter
4 carrots, peeled and chopped
1 bunch celery, chopped
1 yellow onion, chopped
2 cups mushrooms, quartered
1-19oz can black beans, rinsed
1-19oz can butter beans, rinsed
3/4 cup toasted buckwheat
1/2 cup wild rice
6-8 cups water
Seasonings -- salt, pepper, cumin, coriander
Optional -- fresh dill

In your large soup pot, melt your butter on medium-high heat and add in all your fresh, chopped vegetables. Pop a lid on it for around 10 minutes, or until the vegetables are softened.  Add in the remaining ingredients. Check up on your stew in ten minutes, and add in additional water if needed. Around 20 minutes in, your stew should be about ready. Serve with buttered bread, or crackers if you're ages 4-12 or 55+.

Monday, May 19, 2014

Homemade Clif/Simply Bars? No bake Maple almond protein bars with hemp + chia seeds.

Going to Bulk Barn is a thing all us Canadians do. With coupons in hand, and the very "secret" sampling, Bulk Barn in an investment of hard earned time, money, and metabolism. Everyone knows to start off at the farthest aisle, the snack aisle, and work your way toward the spelt flour and hemp milk, and all that other hairy, scary hippie munch. Well, that hippie munch section is my favourite section. Between the obnoxious assholes with oxblood lipstick who developed their severe gluten intolerance last month, to the old folks with legitimate life long food intolerances that I would love to gently high five and provide top notch pericare to, that section's got my name plastered all over it. Around this section, you'll swim through a big ole scene of energy bars. Some are vegan, others have those damned modified milk ingredients snuck into the midst of the listings. I love Simply Bars. I love the occasional Clif Bar. I love Lemon Luna Bars. I don't love spending $3-4 on them. I mean, I still will, when push comes to shove, but I ought to whip something similar up in the kitchen on this rainy day off, no?

1 cup rice cereal, smashed quite a bit
1 cup soy crisp cereal, smashed quite a bit
1/2 cup oat flour (or blend large flaked oats in a blender until a flour-like consistency is reached)
5 tbsp maple syrup
3 tbsp cashew butter (blend roasted cashews on their own for several minutes, until you get a natural nut butter consistency)
2 tbsp raw, shelled hemp seeds
2 tbsp chia seeds
1/4 cup toasted almonds, chopped
2 tsp vanilla bean paste
Optional: protein powder of your choice

Combine all the ingredients in a bowl, and place into an 8x8" baking dish lined with parchment paper.

Press down with a spatula. Place plastic wrap over top of the whole shebang and smash it all down, compact and flat. That last manchild you datedbabysat for a while? SMASH IT UP. Your extended family who prepared you salmon sandwiches because they've well-versed in the wonderful world of veganism? Elbow drop those corners. That one (of many) dude who seems to only dig your once-in-a-blue-moon portraitures on Instagram, but doesn't give a hoot about your cookin'? Give'r, give'r, down the river!

Once pressed down a heap, refrigerate for at least an hour. The more you compact these fellas, the easier they will be to slice up, and the less likely they will be to fall apart. Rad refrigerated or frozen. 

Saturday, May 10, 2014

Natural vegan peanut butter cup smoothie.

Caffeine doesn't kick it in the sandbox with me, I'm vegan, and I like peanut butter cups. Enough to make your head spin, no?

2 cups unsweetened vanilla almond milk
6 ice cubes
2 tbsp natural nut butter
1 tbsp carob power
1 tbsp chia seeds
1 tbsp unsweetened, flaked coconut

Blend for 2 minutes, let sit in the fridge or freezer for 5-10 minutes, top with more coconut and chia seeds.

Monday, May 5, 2014

Spicy citrus roasted brussel sprouts, cubed tofu & potatoes.

Underrated and easy peasy. Spicy citrus roasted brussel sprouts, cubed tofu and potatoes.

1 dozen brussel sprouts, halved
1 dozen baby new potatoes
1/2 block pressed tofu, cubed
2 tbsp olive oil
2 tbsp orange juice
1 clove garlic, minced
Celery salt 
Crushed hot pepper flakes

Preheat oven to 400F.

Mix together everything in a bowl and place on a baking sheet, flat-sides down for potatoes and brussel sprouts.

Bake for 30 minutes. Flipping the tofu the about after 20 minutes.

After the 30 minutes, increase the oven's temperature to 450F and bake for another 15 minutes.

Everything will be done at the same time, promise. Crispy, citrusy, spiced quite alright.

Monday, April 21, 2014

Pumpkin cinnamon cloverleaf rolls.

Spiced and sweetened lightly with maple syrup. Much like a bread roll, but made with pureed pumpkin.

Ingredients I
2 1/2 tsp dry yeast - I used Fleishmann's quick rise yeast
1/2 vanilla almond milk, warmed - not hot!

Ingredients II
1 cup pureed pumpkin
1/4 cup pure maple syrup
2 tbsp melted coconut oil
1/2 tsp cinnamon
1/4 tsp freshly ground nutmeg
1 tsp crushed sea salt
1/4 tsp cardamom
1 cup white flour

Ingredients III
2 cups white flour

Maple butter
2 tbsp pure maple syrup
2 tbsp dairy-free butter, melted

Cinnamon Sugar
1/4 cup fine white sugar
1 1/2 tbsp cinnamon

Preheat your oven to 375F.

In your stand mixer, place all of Ingredients I and let sit for 5-10 minutes. Using the paddle attachment, add in all of Ingredients II and beat until smooth.

Next, switch to the hook attachment, and slowly add in the two cups of flour from Ingredients III. Mix on medium for about 5-10 minutes or until the dough is smooth and comes away from the sides of the bowl easily. If it's a bit wet, add in some more flour.

Knead by hand for a few shakes on a lightly floured surface. Divide the dough into 36 pieces (Divide into 4, then divide each bit of dough into 3. Divide each of those balls into 3). Roll into tight spheres and place 3 in your lightly greased muffin tin. Cover up the tin with Saran Wrap for 30 minutes while they further rise. 

Bake for 16-20 minutes - or until the tops are golden brown. 

Optional: Mix up your maple syrup and butter to make your maple butter, which you can brush/dunk on the tops. Sprinkle with cinnamon sugar

Saturday, April 19, 2014

DIY Sriracha Lime Salt

Well, this exists. Kosher salt flavoured with real Sriracha and fresh lime juice! Rad in your tofu scrambles, throw some on your corn on the cob, or sprinkled on your nachos.

1 cup kosher salt
1/3 cup Sriracha hot sauce
Juice of 1 lime

Preheat your oven to 350F. 

Combine all ingredients in a bowl, then spread out evenly on a baking sheet lined with parchment paper. If your salt isn't fully coated, add in a bit more Sriracha.

Once spread, turn OFF your oven - place your sheet in for at least 1 hour, preferably 2. Take a gander after 1 hour in, your salt will be ready once the mix is fully dry.

I store mine in a miniature Mason Jar. If your salt is stuck together quite a bit, take the chunks and place them in a Ziplock bag, and lightly smash the shit out the sealed bag with a rolling pin. Not too terribly much, though, we still want some large salt flakes.

Friday, March 7, 2014

Cranberry coconut bran muffins with fresh ginger.

Bran muffins are super hit or miss. These are the hit-type. I've pulsed fresh cranberries, grated some ginger and threw in some unsweetened coconut so as to make these muffins good things. Throw in some more ginger, nuts or carob chips, whatever's your bag.

Yields 16

Ingredients I
1 1/2 cups bran
1 3/4 cups almond milk

Ingredients II
1/2 cup oil
2 tbsp molasses

Ingredients III
1 cup white flour
1 cup whole wheat pastry flour
1/2 brown sugar
1/2 cup white sugar
1/2 tsp salt
1 tsp baking soda

Ingredients IV
1/2 cup unsweetened coconut
3-inch chunk of ginger, peeled and grated
1/2 cup fresh, raw cranberries, pulsed

Preheat oven to 375F.

Combine Ingredients I in a bowl and let sit for 10+ minutes. This is to soften the bran. Add Ingredients II into this bowl. In a seperate bowl, combine Ingredients III. Lastly, stir in Ingredients IV. Your batter ought to look like this:

Using a 1/4-cup ice cream scoop, fill your liners. They'll be about 3/4 full, but will rise above quite a bit when baking.

Bake for 20-22 minutes, or until a fork comes out clean from the centre.

Split open and spread on some nut butter, fruit preserve, vegan butter, or enjoy on their own.