Chickpea salad. (v.478274)

Well.. This isn’t the first chickpea salad recipe and it surely won’t be the last in this lifetime. I gave my old bay seasoning a wee break to delve into using furikake on something other than rice, and here we are!  


1 can chickpeas, rinsed, drained 

1/3 cup vegan mayo (I like using Lisa’s vegan Kewpie mayo!)

2-3 tablespoons vegan Furikake (this brand is great!)

1 teaspoon kombu dashi kelp broth seasoning (I get mine at Oomomo

Dash of celery salt

Dulse flakes to top


Mash your chickpeas, leaving some whole bits. Add remaining ingredients and stir. Pop in the fridge for 30 minutes  

Use as a sandwich filling, or top this on some salad, Melba toast, rice, whatever you fancy.

soy curl jerky.

No need for triumphant-return intros and updates. Let's just get to it. I found Butler Soy Curls are available in Winnipeg at Organic Planet Co-Op and I was over the moon pleased. I don't quite like paying an arm and a leg for vegan jerky, especially when the ingredient list is horrifically long, so I set out to make my own. Muck about with the recipe, replace water with hot sauce, use five spice instead of onion powder. I'm not your mum.

1/2 package Butler soy curls, soaked for 10 minutes and squeezed

1/4c soy sauce (I used Kikkoman)
2 tbsp oil
1 tbsp maple syrup
1 tbsp water
2 tsp black pepper 
1 tsp onion powder
1 tsp garlic powder
1 tsp black sesame seeds
1 tsp white sesame seeds
3/4 tsp liquid smoke

Preheat your oven to 225F. 

Soak curls for about 10 minutes, drain, squeeze dry. Whisk up your marinade and let the curls soak for about half an hour. Plunk on the lined baking sheet and drizzle any leftover marinade on top. Spread 'em out good and proper.

Bake in the middle rack on a lined baking sheet for 60-65 minutes, flipping every 20-25 minutes.

Store in the fridge in an airtight container, they're good for a week.

Eat as is, or on a salad, wrap, pizza, stir fry, pasta, gyro or tofu scramble. Adjust flavour profile as needed, ya know?

Vegan fries supreme.

There's barely a recipe to this vegan fries supreme, but definitely a suggested path to take for this.. Lots of you on my Insta asked for the method! So. Here we go.

To make this dish, I air-fried one potato, with 1 tsp oil and some cajun seasoning. Oh - skin on, always and forever.

While this was happening, I chopped up and sauteed some veggie ground round, onion, bell pepper and mushrooms.

Everything finished up around the same time -- 15 or 20 minutes.

Top with Daiya cheeze sauce and Tofutti sour cream. "Garnish" with chopped green onion. Tomato or chives would be a great call too. That's it, that's all, folks.

Plum Perogies.

Plum perogies are a big deal, but I couldn't seem to find the "recipe" for them online anywhere. Or, at least the "PROPER" filling. I've seen whole plums, quartered, then thrown into the dough and boiled. I've seen plum compote filling. I've seen all sorts. This recipe uses prune plums, which are a little smaller than a golf ball and come 'round markets in August/September for something like $1.50/lb. They're filled with a little flour and sugar, boiled, and slathered in vegan butter.

1 batch plain ole perogy dough -- I used Isa Chandra's recipe!
24 prune plums (they'll appear "dusty" when they're ready)
1/2 cup flour
1 cup sugar

With a sharp little knife, carefully remove the plum pit, slice it like you would an avocado but make sure it's not completely halved! Keeping about 1/2 - 1 inch of the skin connecting the two halves is about right. This helps keep everything together in the dough down the road.

Mix together the 2:1 sugar:flour ratio and drop about 1/4 teaspoon into the plum, where the pit used to be. Close up the plum.

Roll your dough out, about 1/4" thick. With a mason jar lid, drinking glass or biscuit butter, cut out the dough circles. You'll want them to be about 4" in diamater.

Fill each circle of dough with one plum, pinch tight, and boil until they float. That's it that's all! Ensure these are absolutely coated in vegan butter.

These freeze great, but make sure you've pinched these WELL. The plums will expand in the freezer, a little, and you don't want your dough to split.

Again, L O T S   O F   B U T T E R.

Christmas Dinner.

Loose recipes for traditional holiday meals, and a massive reminder to myself that Starchmas is perfectly well and fine.

Since moving, my last two Christmases have been food-filled, faraway, safe, and completely lack yelling, passive aggressive gift giving, and shitty food.

Christmas Dinner • Mashed potatoes, mushroom gravy, stuffing, cranberry orange sauce, roasted carrots and portobellos, Tofurky Ham w/ homemadeXreduction.

Mashed Potatoes
Easy peasy! Boil up quarted potatoes with the skin on (about 10) until tender, drain, and pop 1/3 cup vegan butter, 1/3 cup almond milk, s+p, and nutritional yeast flakes. Mash by hand (just this past year I've become more than happy with hand mashed vs using a mixer?) Taste taste and add more almond milk, nooch, seasonings or butter as needed.

Melt 1/4 cup vegan butter in a small sauce pan, add in one small box (about 8) mushrooms that have been quartered up. Shove a lid on it and cook mushrooms until tender. Add in a few pinches of tarragon, 1/2 tsp salt, coarsely ground black pepper, 2 tbsp nutritional yeast, and 2 cups water or vegetable stock. Stir, and taste test for seasonings. Scoop out about 1/2 cup of liquid into a mug or small bowl. Create a slurry with 2 heaping tbsp chickpea flour (adds a nice, rich, savoury taste!) or white flour. Pour back into your gravy and let boil until starting to thicken, about 1-3 minutes. Check consistency and seasonings one last time. If needed, create another small slurry and / or add in more water / stock if needed. If your consistency and seasoning is on point, pour into a small glass dish, with a metal spoon in the dish first.

Cranberry Orange Sauce
In a small saucepan or pot, pour in one small bag (about 1 1/2 cups) fresh cranberries, 1/4 to 1/2 cup sugar (depending on your preference of sweetness), zest of one orange and a quick squeeze for juice. No worries if pulp gets in there. By keeping this on medium/medium high the sugars will break down the berries and it'll cook itself just fine. If you'd like it super smooth, mash down with a fork. This will also thicken on it's own! If it's still far too thick for you, depending on preference, squeeze in more orange juice or add a couple tablespoons of water.

Tofurky + Glaze
I followed Tofurky's instructions to make this ham and MAN, was it a good'r. I used three chopped carrots and 1 huge portobello in this roast as well, with 3 tbsp quality neutral oil mixed about before covering and cooking this whole shebang. I wasn't sure how beer-y the beer glaze was, nor was I interested, so I made up my own quick glaze. I cracked open a wee bottle of The Great Jamaican Beer Co's Ginger Beer open, and poured half of it in a small saucepan with 1 tsp molasses, 2 tbsp pure maple syrup, and 1 tbsp Kikkoman soy sauce. I let this reduce on the corner element of my stovetop while creating the rest of my meal. The Tofurky needed to cook, covered, for 1h 15m, then cook uncovered with the glaze for another 15 min. I did just that and it turned out rad.

Dessert was shortbread, maple pecan bars, and saskatoon nutmeg cake with buttercream frosting.

Maple Bars
These were quick and easy. I adapted this Martha Stewart recipe. I completely skipped on the egg in the crust, used vegan butter all around, and subbed corn syrup for maple syrup because uh.. these are maple pecan bars? Heavy cream was sorted with coconut cream, and these baked up just proper.

Saskatoon Nutmeg Cake
Another adaptation, I used a recipe from The Joy of Vegan Baking, the Blueberry Lemon Muffin recipe. I omitted the blueberries and lemon zest, and simply subbed with hand picked saskatoons from last summer and 1/2 tsp nutmeg. I baked this up in two small loaf pans, and once cooled, topped with buttercream frosting. I pulled out my favourite little cookbook, Vegan Cupcakes Take Over the World, and replaced the butter with cookie butter, added in 2 tbsp vegan cream cheese, and 1/2 tsp each cinnamon and nutmeg.

My forever no fail recipe. I can't recall if this is a recipe I saw in a newspaper ages back, or if it's a ratio I was told many moons ago. Whatever it is, it's rad. Always use the 1:2:3 ratio.
1 part sugar
2 parts vegan butter
3 parts white flour
+ splash of vanilla
I used 1 cup : 2 cups : 3 cups, plus the splash of vanilla, though vanilla beans are just as great. Feel free to add in a dash of nutmeg, cinnamon, or orange peel. Cream together the butter and sugar, then slowly mix in the flour. It'll be a bit softed than "traditional" shortbread, but I promise they turn out just as flaky and buttery. I pre heated the oven to 325 and rolled this into a log. I wrapped tightly in Saran Wrap, the diameter was about 2 inches. Throw this in a freezer while your oven preheats and line a large baking sheet with parchment paper. This recipe makes 2 dozen on the nose. Slice with a sharp little knife, into 24 pieces, and pop on the baking tray. 4 down, 6 across, and poke holes into each cookie with either a chopstick, toothpick, or fork. Bake for 22-25 minutes until lightly browned underneath. Let cool for at least 10 minutes before transferring elsewhere.

Last but not least, some crucial mail from my fav Americans. Ashley and Ryan sent along the greatest card, Lenny & Larry's Complete Cookies, just. brand dressings, and gomaxgo chocolate bars! Damn, snacks are the true meaning of Christmas. Super stoked all my pals got their Christmas greetings in the post right on time this year (Canada Post pulled some serious solids this year, really.) and am really looking forward to mailing some goods back to New York the moment this cold snap flies the coop.