Cranberry-mushroom sietan roast.


Just last week, my good friend Miranda / @irresistiblyvegan mailed me a full-size FIELD ROAST. From the american west coast, to smack dab in the centre of Canada. It was packed with ice packs and and bubble wrap and everything. I was floored and her kindness. I feel something to do with me texting her in complete devastation about Field Roast not being shipped into Canada anymore had something to do with it {read Field Roasts commentary here}.



I know it won't take me long to polish off that 10" mound of nirvana. So I sorted out a recipe for a cranberry and mushroom seitan roast, to help tide me over after the gluttonous consumption. This reminds me VERY much of Field Roast's apple and sage breakfast links, except I added in pulsed mushrooms, onions and cranberries. 

The base of this recipe is vital wheat gluten. It's also referred to as wheat gluten, gluten flour, or vital wheat flour. Bob's Red Mill explains it best, "[...]Vital Wheat Gluten is made from the protein found in the endosperm of the wheat berry, containing 75% to 80% protein. When combined with water it becomes highly elastic and has a taffy-like texture". This is the base of a HEAP of your favourite vegan chinese dishes that contain vegan friendly meat alternatives.

..What are we looking at cost-wise, though?

  • Bob's Red Mill - 632g at Sobey's = $8.99CDN / $1.44CDN per 100g 
  • In Bulk - per 100g at Bulk Barn = $1.20CDN per 100g (being extremely mindful of their $3 of a $10 purchase coupon quite often in full effect.. student and senior's day too) 

Because this recipe calls for about 1 1/2 cups, you're looking at about $2. Plus the cost of spices, which isn't heaps. Besides, aren't we paying $3.50 for 8 thin slices of this stuff?

I found this roast, straight out of the oven, to be really spongy and chewy (in a good, sausage-y way), but once I let it set in the fridge overnight, it firmed up and shaved wonderfully. I have MORE than enough to sauté for breakfast sandwiches, or dice up for pizza and kolaches.

Ingredients I
1 1/2 cups vital wheat gluten
1/3 cup nutritional yeast
1 1/2 tsp salt
2 tsp paprika
2 tsp freshly ground pepper
1 tsp cayenne pepper
1 tsp dried oregano
1/2 tsp mustard powder



Ingredients II
3/4 cup cold vegetable stock or 3/4 cup cold water + 2 tsp powdered vegetable broth
4 tsp tomato paste
2 tsp oil
1 tsp minced garlic
1 tsp chopped basil

Ingredients III - Pulse into very small bits and set aside
5 mushrooms
1/2 an onion, equaling about 1/3 cup
5 tbsp fresh cranberries

Heat your oven to 325F. Get a cookie sheet ready with two pieces of tin foil, stacked on top of each other, that are about the size of your cookie sheet (which ought to be at least 9x9")

In a large bowl, whisk together Ingredients I. In a small bowl, whisk together Ingredients II then immediately stir in Ingredients III. Incorporate your wet mixture, into your dry mixture. Begin by mixing in with a fork, then work with your hands until a moist, slightly sticky dough forms. If you need a bit more VWG at this point, add a teaspoon over top your dough ball. Knead for at least 3 minutes to activate the gluten.

Transfer your dough to your tin foil. Shape into a log that's about 8 inches/20cm long. Roll up like a Tootsie Roll and twist the edges, being mindful not to wrap too tightly, as the roast will expand a little upon baking.

Bake for a total of 90 minutes, flipping the roast to a new side after each 30 minute interval.



I sliced my roast up the following morning and immediately made the saddest sandwich of everyone's youth: meat, earth balance, nayo and mustard. I can't fake sick and watch Price is Right this morning, but that's only because it's Sunday.

Peppermint gingerbread drop cookies.


Amy from @TheVeganRunnerGirl is at it again with #TheVeganCookingClub, featuring holiday cookies as a theme this round. I haven't made gingerbread cookies for a month of Sundays so I figured it was about the right time to sort out gingerbread drop cookies. These have an optional bit of crushed candy canes that get baked on top, which nicely accompanies the rich, gingery, molasses drop cookie. 

Makes 24 3-inch cookies

Ingredients I
1/2 cup vegan butter
1/2 cup molasses
3/4 cup white sugar
1 tbsp non-dairy milk
1/4 tsp almond extract
1 1/2 tsp ground ginger
1/2 tsp freshly grated nutmeg
1 tsp freshly grated cinnamon

Ingredients II
2 cups white flour
1 tsp baking powder
1 tsp baking soda

optional - crushed candy canes, on a plate, to top before baking


Preheat oven to 350F.

In your mixer, cream all of Ingredients I together for 2-3 minutes on a medium speed.

In a small bowl, whisk together Ingredients II and slowly add into your mixer.

If topping with crushed candy canes: Using a 1-tbsp ice cream scooper, scoop dough and release dough into your hand. Lightly dunk the the cookie's top into the candy cane mixture, and place on the cookie sheet, candy-side-up. Arrange 3 x 4, totaling 12 cookies to a sheet.

If nixing the candy cane topping: Using a 1-tbsp ice cream scooper, scoop dough and release dough onto the cookie sheet, arranging cookies 3 x 4, totaling 12 cookies to a sheet. 

Bake for 10-12 minutes, until edges are lightly browned. The cookies will be a little darker on the bottoms, and the candy cane topping will have melted into the crevices of the cookies, and will harden upon cooling. Let cool on the cookie sheet for at least 10 minutes before transferring to a cooling rack.

Vegan vegetable korma.


Holy smokes. A vegetable korma recipe that actually tastes like vegetable korma. No dairy here, just coconut-cashew cream. Serve alongside basmati rice, top with slivered almonds. This recipe serves 6-8.

Ingredients I - curry paste 
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp salt
1-2 tsp coarsely ground pepper
2 tsp masala
2 tsp white sugar
1 tbsp grated ginger
2 garlic cloves or 2 tsp minced garlic from the jar
2 tbsp tomato paste
2 tbsp canola oil
1 green chili, seeds taken out
1/4 cup shredded, unsweetened coconut
1/4 cup water

Ingredients II
2 tsp vegan butter
1 onion, diced - about 3/4 cup
1 red pepper, julienned
1 white potato, cubed into 1/2" pieces (steam beforehand to save you some time later on) 
1/2 cup carrots, sliced/cubed/etc (steam with the potatoes)
1/2 cup snow peas
3/4 cup broccoli, cut into florets 

Ingredients III - cashew cream - soak these together overnight/at least 3 hours
3/4 cup raw cashews
1 - 14oz can coconut milk


Method

In a small blender or food processor, puree all of Ingredients I

In a small pot, add in the butter from Ingredients II. Once the butter starts to sizzle, add in the paste you just made. Allow the flavours to come 'round for a few minutes, then add in your vegetables. 

Stir occasionally for 5 minutes while you make your coconut cream.

To make your coconut cream, throw the coconut milk + cashews in a blender until smooth and creamy. I used the same blender for my cashew cream, as I did to make the paste. Nothing to it but a quick rinse. Add coconut cream from Ingredients III to your pot, stir, and serve once the vegetables are thoroughly cooked through. 

Serve with rice, quinoa, couscous, etc. Top with some slivered almonds.


Pumpkin sugar cookies.


Remembering I have a pretty dandy mixer, I was on the hunt for a real decent sugar cookie recipe. My pal Dana posted a recipe some time ago for Pumpkin Sugar Cookies on her blog, that I've had bookmarked for a little. Sure enough, it was a winner! I followed this recipe to a tee, and added in 2 tablespoons fresh, grated ginger. This recipe made 18 cookies, and while there's not heaps left, they keep very nicely.

Vegan friendly egg nog : 2 ways.


Real 'nog is kinda fucked up. Drink cashews instead.

Method One

Ingredients
4 pitted medjool dates + 3/4 cup raw cashews, soaked in 1 can coconut milk for 30+ minutes
1/4 tsp freshly grated nutmeg
1/4 tsp cinnamon
1 tsp vanilla bean paste

1 cup water 

optional - 1 tbsp agave
optional - dash of turmeric, for colour


Blend. (sorry pals, that's really all there is to it.) Add the one cup water last, and blend more to incorporate. Chill before drinking.



****************************************************************************




More reminiscent to the So Delicious variety.


Method Two

Ingredients
1 ripe banana, chopped into coins
2 cups sweetened vanilla almond milk
1/4-1/2 tsp freshly grated nutmeg
1/4 tsp cinnamon

optional - dash of turmeric, for colour

Place chopped bananas on parchment paper and set in the freezer until frozen. Pop in a blender with remaining ingredients and blend until smooth. Serve ice cold.

Rejulelac : a step-by-step guide



I've recently received Vegan Artisan Cheese by Miyoko Schinner in the post, and have been clearing out the cashews from every Bulk Barn in the city since. Most recipes in the book call for an ingredient called rejuvelac, which is a fermented grain water.The instructions, while short, still seemed a bit intimidating. Here's a step by step guide to making rejuvelac.

You will need:
1 cup millet
Water
1 large mason jar, that holds at least 6 cups 
Cheese cloth
1 rubber band

Day 1:
Place the millet in the jar, and cover with just enough water to cover the grains. Cover the top with cheesecloth, and stick a rubber band around mouth of the jar.

Day 2:
Remove the cheese cloth, drain & rinse the millet. Again, cover with just enough water. Repeat this 2-3x a day.

Day 3:
Repeat steps from Day 2, until you can see the millet sprouting (they'll look like they have little tails)

Day 4 (optional):
If on your third day, the millet hasn't sprouted, repeat steps from Day 2.

Once sprouted, drain all water out. Then, add 4 cups of cold water. Let sit out on the counter for 2-3 days. After 2-3 days, little bubbles will form, and the liquid will become cloudy looking, meaning it's fermenting like a champ. 

Drain the cloudy water into another clean jar, and cover with a regular mason jar lid, so it's sealed as best as possible. Discard the millet.

As is, it'll taste a bit tart and lemony. Some folks drink it as is. I use it for my vegan cheeses, which typically ask for about 1/2 cup rejuvelac per recipe.

Rejuvelac will last in the fridge for a little over a week.

Curried yam and peanut soup.


Snagged from the Winnipeg Free Press 12 years ago, tweaked considerably.

Ingredients I
1 yam, peeled and cubed into ~1/2" pieces
1 onion, chopped
3/4 cup carrots, chopped

Ingredients II
1-28oz can of whole tomatoes
1 can of coconut milk
1/2 cup peanut butter
3 tbsp red curry paste
1 tsp cayenne pepper
1/2-1 tsp salt
Freshly ground pepper

Optional: squeeze of lime juice

In a soup pot, boil all of Ingredients I. Once fully cooked through, drain and return to pot. Add in Ingredients II (and optional lime juice), whip out the immersion blender. Blend until smooth. Taste test for seasoning, adjust accordingly.

Cranberry pecan banana bread.


It's banana bread and holy shit is it finger lickin decent. Adaptable, easy, with minimal ingredients. Split in half and douse in Earth Balance. 


Ingredients I
2 tablespoons flax meal + 6 tablespoons water, combined (let sit for 5+ minutes)

Ingredients II
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt

Ingredients III
3 large overripe bananas, mashed (about 1 1/2 cups)
1/2 cup apple butter
1/2 cup brown sugar
1/3 cup oil
3/4 tsp cinnamon
1/4 tsp nutmeg
Vanilla
Almond Extract

1 cup Add-Ins: Cranberries, nuts, seeds, etc. I used 2/3 cup pecans and 1/3 cup fresh, chopped cranberries.



In a mug, mix together Ingredients I.

Preheat oven to 350F. Spray or line a 12-count muffin tin.

Sift together Ingredients II in a large bowl.

In a medium bowl, mash your bananas with a fork. Incorporate the remainder of Ingredients III with the fork. Stir in Ingredients I to this bowl.

Create a well with your dry mixture, and slowly stir in the wet mixture. Once evenly combined, stir in your add-ins.

Using an ice cream scoop, scoop the batter into your muffin tin.

Bake for 18-22 minutes, or until a toothpick comes out the centre cleanly. 

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.



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.

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.



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.

 

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



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.

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.

One-pan mexican quinoa.


Gone are the days of my hopes for a Chipotle to open up shop in Winnipeg, and really, I should know better. Instead, grab a 12" pan, and hold your breath while you frightfully remove that avocado pit with a dull-ass knife. The directions are painfully simple, and this only takes about 20 minutes to cook up.. did I just waste some internet?

Ingredients
3 cloves garlic, chopped
1 tbsp oil
1 small onion
1 cup quinoa
1 cup vegetable broth
1-19 oz can diced tomatoes
1-14 oz can black beans
1 small can of corn
Diced jalapenos, pickled or fresh
3 tsp taco seasoning or to taste (I make my own and jar it) 

1 avocado

(Optional - sour cream, cashew cream, cilantro, etc. to top)

In your pan, heat up the oil and add your garlic. Then. Add everything else in, except for the avocado. Bring to a gentle boil, and let simmer for 20-25 minutes or until the quinoa is finished.

Really, that's that. Top with your avocado and anything else you fancy.

Tomato-basil hand pies.



My pal Amy (@theveganrunnergirl) just started a monthly vegan cooking club which I'm super stoked to be a part of. Today was the day we posted our tomato based goods, while hashtagging #thevegancookingclub. I went to Bulk Barn, nectar of thy gods, to get my usual supply of sundried tomatoes for some biscuits I was thinking up. But they quit selling them. God, that blows goats. I have proof. Anyhow, I decided to whip out the $2 pocket-pie press from my recent trip to America and give it a go. The results were solid, I don't look forward to the sleepless nights to follow the god-forsaken day that press bites the bullet. Until then, I'll be utilizing this thing regularly.








I'm using tomatoes and basil, both fresh from my garden. Oh, by the way, I garden. Don't get me wrong, the walls were gyrating thanks to DRI this whole while, and I spent a little while in a few dumpsters just last week.. but nothing beats garden fresh herbs and vegetables.

Yields: 5

Ingredients I
2 1/2 cups white flour
3 tsp baking powder
2 tsp white sugar
1 tsp salt
1 tsp oregano
2 tbsp canola oil
~1 cup warm water

Ingredients II
Tomato paste
Basil, roughly chopped or pulled apart
Tomatoes
Olives, pitted and quartered
Himalayan pink salt
Freshly ground pepper
--optional, other fillings of your choice 

Preheat oven to 400F.

For the dough, whisk together all dry ingredients, then add in your wet ingredients. Roughly mix with a fork, then get those hands in there. The dough should be a little sticky, but not so much it sticks ruthlessly to your hands. If that's the case, add a little more flour. Add your ball of flour to a lightly floured surface and knead for 3-4 minutes. Ensure the dough remains a little sticky or it won't stick together nicely when you press the edges together.



I Pam'd the press, after learning the tough way it's for the best. Add your ingredients into the press, being mindful of the edges. Add your seasonings on top, the tomato paste doesn't have the high sodium content like premade pizza sauces. The edges best stay clean so the guts don't spew out during pressing and baking. I pressed the edges together, and used my finger to push away the excess dough, which I added back to my dough ball.


Bake at 400F for approximately 12 minutes. The pies are ready when you tap on the tops with a utensil and they sound a little "hollow", and the bottoms will be browned nicely. Let stand for 5 minutes before gorging. 



Spicy chai-coconut cake with pistachios.


Baking with tea is not only a flavourful alternative, but cheaper than milking almonds, and hip enough to get this reblogged by folks wearing cool glasses from Zenni Optical. 

Ingredients I
1 cup whole wheat pastry flour
1/2 cup white flour
3/4 cup coconut sugar
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/8 cup quick oats

Ingredients II
I cup strong brewed chai tea, cooled
1/3 cup unsweetened apple butter
3 tsp white vinegar
Almond extract
Vanilla extract

Ingredients III
2/3 cup pistachios, chopped
1/3 cup slivered almonds, chopped
1/2 cup unsweetened flaked coconut
2 tsp freshly grated ginger

Preheat oven to 350F. Grease up your 8x8" baking pan.

In a large mixing bowl, sift together all of Ingredients I. In a separate bowl, stir together Ingredients II and add into your dry mix bowl. Fold in Ingredients III. If desired, shove a few tablespoons of coconut and/or nuts on top of the batter.

Bake for 25 minutes, rotating in between, or until a toothpick comes clean out the centre.

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. 

Ingredients
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+.


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?

Ingredients
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.