Sunday, June 14, 2015

Boon Burger white patty recipe. Via Ciao! magazine.

Ciao! magazine recently published a real banger including a heap of vegan-friendly, and easy-to-veganize meals and sides. What really stuck out was a 3 page spread on my favourite vegan eatery, Boon Burger.

 I was real pleased to see a recipe for the white patty, my favourite! (along with the Thanksgiving-burger patty), which is paired up with Louisiana hot sauce to make a killer buffalo chicken burger.

 I cooked up mine -- the recipe made 6 patties for me -- in under an hour. They freeze wonderfully. I mixed up melted Earth Balance and Frank's and brushed the whole patty and served on a whole wheat bun with Veganaise, celery, shredded cabbage & carrots.

See the recipe below - or click here for a larger image.

Thanks to Boon for sharing their recipe with Ciao! to share with us.
OH! And check out Boon on Facebook here too, will you?

Sunday, June 7, 2015

No bake coconut almond butter cookies

No bake cookies that whip up in a hot minute. Coconut oil helps firm up the cookies as it returns to it's more-so solidified state in the fridge.

Ingredients I
1/4 cup coconut oil, loosely scooped
1/2 cup brown sugar
2 tbsp dairy free cream
2 tbsp carob or cocoa powder

Ingredients II
1/3 cup nut butter (I used almond)
1 1/4 cups rolled oats
3/4 cup unsweetened shredded coconut
Up to 1/3 cup add-ins (chopped nuts, chocolate chips, dried cherries etc)

In a sauce pan, heat the oil in Ingredients I. Once fully melted, add in the remaining ingredients.

Let boil for a little under a minute and remove from heat. Add in all of Ingredients II, and stir until well combined.

With an ice cream scooper, scoop onto parchment paper on a 9x13 pan.

Refrigerate for a few hours (however, firms up best overnight)

Wednesday, June 3, 2015

Russian babaghanoush

Paprika and basil lend a hand in creating the smoky, savoury notes of this dish. Serve warm with pita bread, alongside quiona/rice/couscous, cold & slapped on buttered bread, or with tofu scramble.

Ingredients I - finely chop:
1 tbsp butter
1 tbsp olive oil
large pinch of salt
1 large eggplant

Ingredients II - finely chop:
1 tbsp oil
1 tbsp olive oil
large pinch of salt
1 small onion
2 celery sticks
1 green bell pepper
1/2 yellow bell pepper
1/2 zucchini 

Ingredients III
1/4 cup crushed tomatoes (or 2 tbsp tomato paste)
2 tsp paprika
1/2 tsp ground coriander
1/2 tsp ground pepper
1/4 tsp sweet, dried basil
Up to 2/3 cup water, as needed

In a large frying pan, sautee all of Ingredients I, until very tender. Set aside.

Repeat with Ingredients II. Add the eggplant back into your frying pan, and stir in Ingredients III,  slowly adding in some of the water. Let simmer on low for ~15 minutes (adding more water as needed) The dish will be done, when all vegetables are very tender (nearly "mushy") melt-in-your-mouth kind of deal, and the flavours have blended together nicely. 

Sunday, May 31, 2015

Smoky maple tofu bacon.

Because either my gustatory receptors can't handle tempeh bacon, or I'm just straight up doin it wrong.

Preheat oven to 375F.

2 tbsp water
3 tbsp (light) Kikkoman soy sauce
2 tbsp brown sugar, loosely packed
1 1/2 tbsp nutritional yeast flakes
1 heaping tbsp pure maple syrup
1/2 tsp liquid smoke ("hickory" flavour)
1/4 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp pepper

Extra firm or pressed tofu - sliced into 1/4" thick pieces

1 tbsp coconut oil, melted (alternatively, canola oil or cooking spray)

Create your marinade. Allow tofu to soak up the flavour. I let mine marinade for ~1hr while I was out and about. Reserve the marinade!

Oil up your 9 x 12 baking pan.

Bake for a total of 15 minutes. Each 4-5 minute interval, flip your tofu, and spoon remaining marinade on top.

Transfer to a cooling rack with parchment paper on top.

I downed mine on an open face sandwich ft. buttered, toasted Canadian rye bread and coleslaw.

For the coleslaw
1/2 cup shredded cabbage
1 heaping tbsp vegan mayo
1 tsp dijon mustard
1/4 tsp celery salt
Pinch of: garlic powder, onion powder, pepper

Sunday, May 24, 2015

Cinnamon buns.


Ever had vegan-friendly cinnamon buns that are dry and taste like utter shit? Me too. These are quite the opposite, rest assured. Make these a few times, and you'll have the process down flat. Add caramelized fruit, nuts, raisins.. or make a savoury version (don't fret, that recipe's comin..) Easy peasy.

Read the steps over a few times, it's not too rough. In short, you're going to make your dough, let it rise, prep your caramel in the mean while, roll up the dough and bake. Including rising time, this takes about 70 minutes from start to end.

Ingredients I
3 cups white flour
1 tbsp white sugar
1/4 tsp salt
1 packet quick rise instant yeast*

Ingredients II
1 cup almond milk
3 tbsp plant based butter

Ingredients III
1/4 cup plant based butter, at room temperature
1/3 to 1/2 cup brown sugar
1 1/2 tsp. cinnamon or pumpkin pie spice

In a medium bowl, mix together all of Ingredients I*. I used this yeast:

In a sauce pan (or nuke it), melt the butter, and pour into a small bowl with the almond milk. Stir and assure the overall temperature of Ingredients II is something as warm as bath water.

At this point, turn your oven onto 250F. This will soon be turned off, for the dough to sit in for an hour.

In your mixer, pour your wet mix in. Pop that dough hook on. With your mixer on a medium speed, begin pouring in dry mix, one cup at a time.

Mix until a dough is formed. Once the dough is formed knead a few times by hand on your floured table top.

Grease up the mixer's bowl and throw the dough in it. Cover with a damp towel or cling wrap.

Turn your oven off. Place the dough + bowl + towel/cling wrap in the oven with the oven door cracked open. Set the oven timer for one hour.

Before your oven timer goes off, turn on your stove top(or nuke the butter and mix the rest in) and create your caramel sauce for the base. 

Quick caramel
3 heaping tbsp plant based butter
1/4 cup brown sugar, loosely packed
2 tsp ultra fine flour
1 tsp vanilla or caramel extract

Pour this melted mixture into an 8x8 or 9x9 glass baking dish, but reserve about 2 tablespoons in the bowl to brush the buns with later. Cover this sauce with nuts/fruits/raisins/coconut. I used 3/4 cup toasted pecans.

Now that your dough has risen for the first round, flour up the table top and roll the dough to about 16" long by 9" wide. This is where Ingredients III comes in handy.
With a glove, cling wrap, or your bare hand if you're full of piss + vinegar.. spread the butter across the whole top of the dough. Evenly displace the brown sugar and spice of choice.

Heat your oven to 350F. This will be the temperature you're baking your cinnamon buns at.

Roll up tightly into a log. Cut into three even pieces. Cut each of those pieces, into three pieces - you'll have 9 total pieces.

Place swirled-side-up buns into the glass dish.

Your dish should start as the caramel sauce -> then nuts/fruit/etc -> then buns -> brush the buns with the reserved caramel sauce.

Bake at 350 for about 30 minutes, or until the tops are lightly browned.

Let cool for about 10 minutes. Flip the whole dish onto a serving plate, or keep as is and frost (as pictured. 2 tbsp water + 1/3 cup icing sugar, mixed and mixed until thick and creamy). 


Sunday, April 19, 2015

Cheesy broccoli rice casserole.

Kicking that neon-casserole-with-mushroom-soup-shit-from-your-childhood into the ground. The cheesy sauce is made up of a few things.. cashews, nutritional yeast, salt and some yams. Not bad.

This recipe is a wee bit involved, but to be frank (Okay.. Can I still be Garth?) it's not so tough. You'll want to cook your rice, boil up things for your sauce, as you saute the vegetables. The rice and sauce prep don't heaps need your attention.

Step One:
Preheat your oven to 350F. Stick that oven rack on the highest position. Throw 1 cup basmati rice in your rice cooker. Let your rice cooker do the work with 2 cups water added to it.

Step Two:
Boil up a pot of water. Add in 1/2 cup raw cashews + 1/2 cup chopped raw yams. Boil for about ten minutes.

Step Three: Saute the following..
  • 1 cup broccoli, chopped
  • 1/2 zucchini, chopped
  • 1/2 onion, chopped
  • 6 mushrooms, chopped
  • 1/3 cup finely chopped / matchstick carrots

Step Four:
Drain cashews and yam. In a wee blender, blend these up with 1 1/2 cups almond milk, 1/2 to 3/4 tsp salt1/3 cup nutritional yeast. Add pepper if desired.

Step Five:
Either layer your casserole (vegetables, sauce, rice, sauce, x2) or mix everything together and place in your casserole dish that ought to be ~8x12". 

Step Six:
Melt 1 tbsp butter and stir in 1/2 cup panko. Spread on top of casserole.

Step Seven:
Bake on the top rack for 20 minutes on the nose.


Saturday, April 18, 2015

Baked fusilli.

I don't remember heaps about Pizza Hut in the mid '90s. Primarily Treatza Pizza during the lunch buffet, free POGS on the table, getting TMNT I and II on VHS on two totally separate, blissful occasions...and that baked pasta on the edge of the buffet table. Crunchy on top, cheesy everywhere else, and knowing one bite can and would completely obliterate my wee lactose-intolerant digestive system. At the time, not really worth it, but the POGS were, sure as sugar.

Ingredients I
2 cups dry fusilli
5 cloves garlic
Water, for pasta
Pinch of salt

Ingredients II
1 small zucchini, sliced
1/2 red bell pepper, sliced
6 mushrooms, chopped
1/2 yellow onion, sliced
1 roma tomato, chopped
1/2 tsp basil
1/2 tsp oregano
1/4 tsp salt
1/4 tsp pepper 

Ingredients III
12oz (1 1/2 cups) crushed tomatoes
1/2 cup non dairy cheese - I used a blend of Daiya mozzarella and cheddar

Ingredients IV
2 tbsp butter, melted
1/3 cup panko
2 tbsp nutritional yeast

Optional: flat leaf parsley

Preheat oven to 415F.

Oil up the inside of your dish, which ought to be about 8x12".

In a pot, boil water with salt for your pasta. Once boiling, drop in your garlic and pasta. Bake for ~7 minutes, or until 3/4 way cooked through.

Saute all of Ingredients II while the pasta is boiling.

Once your pasta is al-dente, drain and place in the frying pan with Ingredients III

Stir together and pour into your baking dish.

Top with more cheese if you fancy.

Mix up Ingredients IV and dollop onto your dish. It'll look a little mushy at first, but it crisps up real dandy in the oven.

Bake for 30 minutes on the button, and let cool for 10 minutes or so before serving. Top with parsley if using.