Sunday, October 26, 2014

Creamy tomato-dill soup.



Kill this with a grilled cheese.

Serves 4-6

10 medium tomatoes, halved
1 yellow onion, finely chopped
3 tbsp olive oil + 1 tbsp olive oil
1/3 cup nutritional yeast
1/4 cup fresh dill, chopped
1/2 cup raw cashews
6-7 cups water/vegetable stock
Salt + Pepper to taste

Optional - croutons, crackers, etc.

Preheat oven to 350F for roasting tomatoes. 

First off, boil some water and throw those cashews in the pot. Boil them for at least 10 minutes. Alternatively, let these soak in cold water overnight. Either which way, throw these fellas in a blender/food processor with 1 cup water (I used a Magic Bullet) and blend til creamy and smooth. Set aside.

Arrange the tomatoes, cut side up, in a shallow baking dish, and drizzle with the 3 tbsp olive oil. Roast for an hour.

In a small soup pot, heat the 1 tbsp olive oil and the onion. Lightly sautee for 6-8 minutes, until soft. Turn down the heat as you throw in the tomatoes, the cashew cream and the water (start with 6 cups, add the remaining to thin out if desired), and use an immersion blender/boat motor and blend until smooth. I didn't strain mine, though you certainly can.

Turn the heat back up a little, and add in your nutritional yeast, optional salt and pepper, and the dill. Heat through, stir well and top with croutons before gorging.



Sunday, October 12, 2014

Taste of Sri Lanka's Eggplant Moju


Just a few days ago I went to The Forks in Winnipeg with Bill to soak in whatever Winnipeg has left to offer tourism-wise. The Forks is still alive and well and the goose shit was aplenty. We bought some veggie rolls from A Taste of Sri Lanka and heard from the chef his recipe for eggplant moju was online. Today I made the recipe to a tee and it turned out perfect. Serving aside savoury rice or noodles would be key.

The recipe can be found HERE.

Friday, September 12, 2014

Chipotle-lime chick'n quesadillas.



My pal Amy (@theveganrunnergirl) is hosting another online cooking night on Instagram. With tonight's theme being Mexican cuisine, I finally decided on quesadillas. I remember quesadillas sucking badly enough as a 9 year old girl. I would get plain cheese with a big dollop of sour cream and dried out green onions spewed on top. The late 90's were brutal for a plethora of reasons and restaurant style quesadillas were one of them. Years later, meat alternatives improved, and years after that, Winnipeg hauled in Daiya. Good show, Winnipeg. These are filled with marinated chick'n, red onion, mango, corn and dairy free cheese, and served with a side of chipotle sour cream.


For the quesadillas

4 8" tortillas

1 cup meat alternative -- I used Yves meatless chick'n strips
1 small red onion, slivered
1/2 cup mango (about half of one fresh mango)
1/4 cup organic corn
1 tbsp lime juice
2 tbsp adobo sauce
1 tbsp chopped chipotle pepper
1 tbsp taco seasoning 


6 green chilli peppers

For the dip
1 tbsp chopped chipotle peppers + adobo sauce

First thing's first, chop your chick'n and sliver you red onion. Add in your corn and mango, and your marinade. Let marinade while you prep your press or frying pan (I lightly oiled my press), your dip, and chop those peppers with gloves on - don't be a hero.

In a pan, lightly sauté your filling until a bit crisp and the onions are cooked to your liking. Add in a teaspoon of oil if you like beforehand. 

Lay your tortilla down on a flat surface, throw on some cheese, your filling, green chilli peppers, and a bit more cheese.

Stick in the press (or in a frying pan!) for 3-5 minutes until cheese is melted to your liking.

Top with additional chilli peppers, seeds in, if you have something to prove.

Serve alongside chipotle sour cream.



Check out everyone's entries on Instagram by searching #thevegancookingclub, and look forward to more cooking club nights every few weeks.



Saturday, September 6, 2014

Cheesy polenta fries.


Bulk Barn, the Holy Grail for vegan Canucks. Provider of maple flakes for certain Yankees, Lara bars, every flour and alternative known to mankind, and everything in between. I wish they had these as an alternative at restaurants, but I also wish I understood how baby corn worked. These fries set you back about $2 and make a whole heap. I got 72 fries out of the batch, I'd say this serves 5-6.


For the fries;

Ingredients
4 1/2 cups water
1 1/2 cups cornmeal
1/2 cup nutritional yeast flakes
1/3 cup non dairy butter
1/4 teaspoon salt
1/2 teaspoon cracked pepper
optional herbs and spices - chili powder, sage, thyme, oregano, basil, cinnamon, red chili flakes, etc.

2 tbsp coconut oil

Bring the 4 1/2 cups water to a boil along with the salt. Whisk in all the cornmeal and quickly stir to take care of any lumps and cover to simmer for 5-7 minutes. Stir in non dairy butter, pepper and nutritional yeast.

Transfer to a 12x16 inch non stick baking sheet. It'll look a bit lumpy.



Grab a sheet of parchment paper to lay on top of the mixture. Using a rolling pin, or another baking sheet, and apply pressure to flatten the mixture. 



Let cool in the fridge for 30-60 minutes.

Preheat your oven to 400F.

While the oven is preheating, melt the coconut oil in a small dish. Dunk a bunched-up ball of cling wrap to spread the oil across a baking sheet.

Using a pizza cutter or a long thin knife, divide the now-firm mixture into ~72 strips (divide into 4, then each quadrant into 18, or 9x2) so that each fry about resembles the size of a French fry. Click here for a sad, quick illustration.

Transfer HALF of these into the oiled baking sheet - I arrange mine 9 across by 4 down.

Bake for 20 minutes, flip the fries, then bake for another 20 - totalling 40 minutes. Try one fry, and if the insides are a bit soft for you, bake for another 5.

For the dipping sauce;
Ingredients
1 part Sriracha
3 parts vegan mayo
-- I used 2 tbsp vegan mayo, 2 tsp sriracha and mixed well.

 

Thursday, September 4, 2014

Vegan borscht.


For those of you that have $10, an hour, and a major interest in cable knit cardigans. I've been peeling beets since I was a little girl, and even before the ventral floor of my nail bed developed, I was eating borscht. For decades, my grandmother has always put a big ole pig ankle in her borscht for a multitude of reasons. Though, now that I've got a soup pot the size of a 6 year old, I can now forego some of the more traditional Mennonite methods. For some of you, soup making is a walk in the park. For those of you that work best with a recipe, try this out and adapt it as you like along the way.

Yields 6 quarts / 24 cups / 12 servings

Ingredients 
~6 medium-sized beets, enough to yield 8 cups
5 carrots
4 large red potatoes
4 medium-sized onions
~3 quarts vegetable brother or water for the stock pot
fresh dill, chopped
salt and pepper to taste

optional - tofutti sour cream and/or vinegar

Firstly, you need to boil your beets. Chop the beet tops and bottoms off so you're left with just the actual beet. Reserve the beet leaves for a salad, stew, or turn them into chips (much like you would whilst making kale chips). Boil the beets, skin-on, until tender. Once tender, you can peel off the skin wearing gloves, and dice.

Peel your onions, potatoes and carrots and chop into quarter-sized chunks. 

Bring a big pot of water (6 quart stock pot) to a boil with your water/vegetable brother. Add in all vegetables BUT the beets, and when the vegetables are almost cooked, add the beets in. Stir in more water as needed. Because you're boiling potatoes, you may sometimes get a bit of foam gathering up top - just remove with a serving spoon or paper towel. Let simmer for about half an hour, and add in the dill before serving.

Optional - Top with sour cream, dill, and stir in vinegar



Wednesday, September 3, 2014

Adaptable recipes gone good.



Excuse the dank-ass iPhone photo, as this pizza is long gone, even though I pulled it out of the oven under 16 hours ago.

Short and sweet, this is a quick post to show you the versatility of the tomato-basil hand pie dough recipe from just a few days ago. I baked this at 400F for 13 minutes until the bottom of the crust was golden brown. No muss, no fuss.

For the toppings, I chose baby eggplant, mango, jalapeno, mushrooms, Field Roast apple-maple linksDaiya provolone slices which I julienned before popping in the oven.

Sunday, August 31, 2014

Pumpkin carob muffins with fresh ginger.




Caucasian female 20-somethings: REJOICE. Pumpkin spice everything is back in your life. You don't know why salted sweets are a thing but hey, if that's what floating everyone else's top-knot, it must be great. Literally.

Ingredients I
1 1/4 cup flour
2 tsp baking powder
1 tsp cinnamon
2 tsp pumpkin pie spice
1 cup carob chips

Ingredients II
2 tbsp finely chopped ginger
3/4 cup sugar in the raw
1/4 cup light brown sugar, packed
3/4 cup pumpkin purée
1/3 cup coconut oil, melted
1/4 cup almond milk
2 tbsp molasses
1 tbsp vanilla-nut extract

Preheat your oven to 400F

In a small bowl, whisk together Ingredients I. I include the carob chips in my dry mix because in doing so, it'll prevent the chips from sinking to the bottom while baking.

In a large bowl, thoroughly whisk together remaining ingredients. Stir in your dry mix until evenly incorporated. The batter will be a quite thick.

Spray your muffin tins (either two mini muffin tins, or one 12x muffin tin) and, with a spring-loaded ice cream scoop, fill your tins up to the top.

For mini muffins, bake for 10-12 minutes.
For muffins, bake for 18-20 minutes.