tag:blogger.com,1999:blog-86924853245191212902024-03-18T23:35:22.355-05:00the hardcore herbivore.the hardcore herbivorehttp://www.blogger.com/profile/13196959905607324053noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-8692485324519121290.post-68085334910088712052022-03-06T13:17:00.000-06:002022-03-06T13:17:01.952-06:00Chickpea salad. (v.478274)<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgE0iu-4ODOnPDqH1VVCcy3i9-b1FngS3dAPJLGFTrO9O0SDV5tJ6f2eeovvEsm4v_iqjBK_rjBFQPnNPfkDviis717-6MehegQKv91OvD0nibUczQNAe2W6gvClfc4NYgQQvfrpBYXXlScGY2I2rI5B_fYEv8KfE6gy8ZbBB1cQyAceluaOHoRZVNv=s3024" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgE0iu-4ODOnPDqH1VVCcy3i9-b1FngS3dAPJLGFTrO9O0SDV5tJ6f2eeovvEsm4v_iqjBK_rjBFQPnNPfkDviis717-6MehegQKv91OvD0nibUczQNAe2W6gvClfc4NYgQQvfrpBYXXlScGY2I2rI5B_fYEv8KfE6gy8ZbBB1cQyAceluaOHoRZVNv=s320" width="320" /></a></div><br /><span style="font-family: arial;">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! </span><p></p><p><span style="font-family: arial;"><u>Ingredients</u></span></p><p><span style="font-family: arial;">1 can chickpeas, rinsed, drained </span></p><p><span style="font-family: arial;">1/3 cup vegan mayo (I like using Lisa’s <a href="https://okonomikitchen.com/?s=Kewpie" target="_blank">vegan Kewpie mayo</a>!)</span></p><p><span style="font-family: arial;">2-3 tablespoons vegan Furikake (<a href="https://www.smegamart.ca/product-details.jsp?i=1562" target="_blank">this brand is great!</a>)</span></p><p><span style="font-family: arial;">1 teaspoon kombu dashi kelp broth seasoning (I get mine at <a href="https://eshop.oomomostore.com/products/kelp-broth-dashi-40g-062005" target="_blank">Oomomo</a>) </span></p><p><span style="font-family: arial;">Dash of celery salt</span></p><p><span style="font-family: arial;">Dulse flakes to top</span></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;"><u>Directions</u> </span></p><p><span style="font-family: arial;">Mash your chickpeas, leaving some whole bits. Add remaining ingredients and stir. Pop in the fridge for 30 minutes </span></p><p><span style="font-family: arial;">Use as a sandwich filling, or top this on some salad, Melba toast, rice, whatever you fancy.</span></p><p><span style="font-family: arial;"><br /></span></p><p style="text-align: right;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg8ZsPqDsuKRZxI7zg1UhQJdAsFGeCNz9EJ57vx-I2VTBfSlThXt0ODvik1R-cS6FqveXdEz2aRt3PhtxcVzPLXWBLjMhAMbOLQrojiFt_1e8q4RbUbDJ-PXhryDREmd-_zfPaX7p8R0xzHxYJKxx48Flmd2uPJFxYuYs8efoMlyk3Nw8fUcwURHLHm=s3024" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEg8ZsPqDsuKRZxI7zg1UhQJdAsFGeCNz9EJ57vx-I2VTBfSlThXt0ODvik1R-cS6FqveXdEz2aRt3PhtxcVzPLXWBLjMhAMbOLQrojiFt_1e8q4RbUbDJ-PXhryDREmd-_zfPaX7p8R0xzHxYJKxx48Flmd2uPJFxYuYs8efoMlyk3Nw8fUcwURHLHm=s320" width="320" /></a></p><p><br /></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;"><br /></span></p><p><br /></p>Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0tag:blogger.com,1999:blog-8692485324519121290.post-56226085210007435982021-06-13T19:47:00.002-05:002021-06-13T19:47:15.058-05:00soy curl jerky.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEJcKgoUh24vE7CBrYGHsVfTjj6jpHMOvWotH6QBSBXFUWp_yBH3PdWnRLRSaZgMhBOYkJv4Fm_QY9NY-HKeaxDwDfabJMo1JpgGKOVd22H_6WIUGo3KEZcmnnLMQR1N8OZhnJ1HsR378/s1200/jerky.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="800" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEJcKgoUh24vE7CBrYGHsVfTjj6jpHMOvWotH6QBSBXFUWp_yBH3PdWnRLRSaZgMhBOYkJv4Fm_QY9NY-HKeaxDwDfabJMo1JpgGKOVd22H_6WIUGo3KEZcmnnLMQR1N8OZhnJ1HsR378/s320/jerky.jpg" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">No need for triumphant-return intros and updates. Let's just get to it. I found <b><a href="https://www.butlerfoods.com/soycurls.html" target="_blank">Butler Soy Curls</a></b> are available in Winnipeg at <b><a href="https://www.organicplanet.coop/" target="_blank">Organic Planet Co-Op</a></b> 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.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><u>Ingredients</u></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">1/2 package Butler soy curls, soaked for 10 minutes and squeezed</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">1/4c soy sauce (I used Kikkoman)</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;">2 tbsp oil</span></div><div class="separator" style="clear: both;"><span style="font-family: arial;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">1 tbsp maple syrup</div><div class="separator" style="clear: both;">1 tbsp water</div><div class="separator" style="clear: both;">2 tsp black pepper </div></div><div class="separator" style="clear: both;">1 tsp onion powder</div><div class="separator" style="clear: both;">1 tsp garlic powder</div><div class="separator" style="clear: both;">1 tsp black sesame seeds</div><div class="separator" style="clear: both;">1 tsp white sesame seeds</div><div class="separator" style="clear: both;">3/4 tsp liquid smoke</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Preheat your oven to 225F. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">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.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Bake in the middle rack on a lined baking sheet for 60-65 minutes, flipping every 20-25 minutes.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Store in the fridge in an airtight container, they're good for a week.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Eat as is, or on a salad, wrap, pizza, stir fry, pasta, gyro or tofu scramble. Adjust flavour profile as needed, ya know?</div></span></div>Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0tag:blogger.com,1999:blog-8692485324519121290.post-76070751950576938952018-08-28T12:00:00.000-05:002018-08-28T12:00:08.034-05:00Vegan fries supreme.<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To make this dish, I <b>air-fried one potato</b>, with 1 tsp oil and some cajun seasoning. Oh - skin on, always and forever.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">While this was happening, I chopped up and <b>sauteed </b>some <b>veggie ground round, onion, bell pepper </b>and <b>mushrooms.</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Everything finished up around the same time -- 15 or 20 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Top with <b>Daiya cheeze sauce</b> and <b>Tofutti sour cream</b>. "Garnish" with chopped green onion. Tomato or chives would be a great call too. That's it, that's all, folks.</span></div>
<br />Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0tag:blogger.com,1999:blog-8692485324519121290.post-23855985278337557252018-08-26T15:00:00.000-05:002018-08-26T15:00:06.553-05:00Plum Perogies.<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<u><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></u></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 batch plain ole perogy dough -- I used <b><a href="https://www.isachandra.com/2011/03/potato-pierogi-with-caramelized-onions/">Isa Chandra's recipe</a></b>!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">24 prune plums (they'll appear "dusty" when they're ready)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Again, <b>L O T S O F B U T T E R</b>.</span></div>
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Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0tag:blogger.com,1999:blog-8692485324519121290.post-89497395663242199922017-12-25T14:15:00.000-06:002017-12-25T14:15:18.789-06:00Christmas Dinner.<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Loose recipes for traditional holiday meals, and a massive reminder to myself that Starchmas is perfectly well and fine.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Since moving, my last two Christmases have been food-filled, faraway, safe, and completely <i>lack </i>yelling, passive aggressive gift giving, and shitty food.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Christmas Dinner • </b>Mashed potatoes, mushroom gravy, stuffing, cranberry orange sauce, roasted carrots and portobellos, Tofurky Ham w/ homemadeXreduction.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Mashed Potatoes</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Cranberry Orange Sauce</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Tofurky + Glaze</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I followed <b><a href="http://www.tofurky.com/what-we-make/holiday/ham-roast/">Tofurky's instructions</a></b> 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 <b><a href="http://thegreatjamaican.com/en">Ginger Beer</a></b> 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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Dessert </b>was shortbread, maple pecan bars, and saskatoon nutmeg cake with buttercream frosting.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Maple Bars</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">These were quick and easy. I adapted this <b><a href="https://www.marthastewart.com/336779/pecan-bars">Martha Stewart</a></b> 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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Saskatoon Nutmeg Cake</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Another adaptation, I used a recipe from <b><a href="http://veganspoonful.com/2010/12/20/the-joy-of-vegan-baking-blueberry-lemon-muffins/">The Joy of Vegan Baking</a></b>, 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, <a href="http://www.geniuskitchen.com/recipe/vegan-basic-vanilla-fluffy-buttercream-frosting-453377#activity-feed"><b>Vegan Cupcakes Take Over the World</b></a>, and replaced the butter with cookie butter, added in 2 tbsp vegan cream cheese, and 1/2 tsp each cinnamon and nutmeg.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Shortbread</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 part sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 parts vegan butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 parts white flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">+ splash of vanilla</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Last but not least, some crucial mail from my fav Americans. Ashley and Ryan sent along the greatest card, <b><a href="https://www.lennylarry.com/shop/complete-cookie/">Lenny & Larry's</a></b> Complete Cookies, <b><a href="https://www.eatjust.com/en-us/products/consumer/dressing">just.</a></b> brand dressings, and <b><a href="http://gomaxgofoods.com/">gomaxgo</a></b> 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.</span></div>
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Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0tag:blogger.com,1999:blog-8692485324519121290.post-45060784745572627862017-05-14T12:39:00.000-05:002017-05-14T12:39:11.035-05:00Chocolate almond pudding.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSXFGWlmZ61o3NJct4SyuQH6tMnOIMAP_sjKTFKLJo5IN2MjViG4pP_7EqAjFMftpw0qV6UgUCAzTjQo7EF3SBcVcEo8dUEnBhqxdbtJwI4y-Mw4TRwV34m_IUsjz_pAD6qfqnc0jLoB4/s1600/avo+choc+pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSXFGWlmZ61o3NJct4SyuQH6tMnOIMAP_sjKTFKLJo5IN2MjViG4pP_7EqAjFMftpw0qV6UgUCAzTjQo7EF3SBcVcEo8dUEnBhqxdbtJwI4y-Mw4TRwV34m_IUsjz_pAD6qfqnc0jLoB4/s320/avo+choc+pudding.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">While making puddin' with avocados is certainly nothing new, I've had a tough time finding the right recipe that works just right for me. The recipe below features just 5 ingredients, in which you blend simultaneously for a minute.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 small avocados (or 2 large avocados)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup loosely packed brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup almond milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp cocoa powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp vanilla</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">optional: hazelnuts, white chocolate, orange peel, etc.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Blend up and dig in.</span></div>
Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0tag:blogger.com,1999:blog-8692485324519121290.post-16543823660639990102017-01-23T17:36:00.002-06:002017-01-23T17:36:58.883-06:00chowder.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-sEQw8RVXe83rSQBPETQRrQu0FfL7VvhNpgR4tXFlmvCPCAuWrvPy9PjmKi7dN4rZfXQUUQiSNQ0GMcT6R6P96VlBB8FrStILZbeBr_mh_bXlxEteph5kqDIEzcvH5nF8Bk-5JVzi1c/s1600/chowder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-sEQw8RVXe83rSQBPETQRrQu0FfL7VvhNpgR4tXFlmvCPCAuWrvPy9PjmKi7dN4rZfXQUUQiSNQ0GMcT6R6P96VlBB8FrStILZbeBr_mh_bXlxEteph5kqDIEzcvH5nF8Bk-5JVzi1c/s320/chowder.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Good thing Winnipeg's cold snap broke, because I made a steaming, hearty pot of chowder two days after. It's so great, I broke into a charming sweat.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46I2uhyphenhyphennuK4BrxBM3IjKiBcBxHL6_Zl2_p0YixyN4sKSW4LzEpoA9PaTUTGc7aaC_l8EWFfaORGWsdwmA9Au8cpJMvdRgZ3Z_dTe6SJ0c8RZxGq7LsrmLaJsj6fOJKD9ipQcm8aJ-qZ0/s1600/chowder3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46I2uhyphenhyphennuK4BrxBM3IjKiBcBxHL6_Zl2_p0YixyN4sKSW4LzEpoA9PaTUTGc7aaC_l8EWFfaORGWsdwmA9Au8cpJMvdRgZ3Z_dTe6SJ0c8RZxGq7LsrmLaJsj6fOJKD9ipQcm8aJ-qZ0/s320/chowder3.jpg" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> Hey, it can be corn chowder. Or it can be "clam" chowder, thanks to the dehydrated shiitake mushrooms. Whatever you fancy. Coconut milk adds creaminess, while the immersion blender lends a hand in thickening up the rest - no muss, no fuss. Serves 2-4.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 can coconut milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup corn</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 white potatoes - yielding about 1 1/2 cups</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 ribs celery, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 carrots, peeled and chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 onion, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 red bell pepper, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup dried shiitake mushrooms, chopped into bite size pieces</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp old bay seasoning, or cajun seasoning</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a pot, bring water and coconut milk to a boil. Add in all vegetables and let simmer until all vegetables are soft.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Whip out the immersion blender, and blend about 1/3 to 1/2 of the soup until desired consistency is achieved.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Stir in old bay/cajun seasoning, and salt/pepper to taste.</span></div>
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<br />Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0tag:blogger.com,1999:blog-8692485324519121290.post-502767635345638872016-07-03T16:55:00.000-05:002016-07-03T16:55:31.245-05:00Chocolate mint cookies.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5o4zh7B9Gmk1XjZy98cWxnoQVxMwi3fpYqk1Z6eXjJjZDN9xv-cX-gDajkbPX4-_tKoleVjZcPU_graWPbxVTuVZgOCybyK43ydB5fM8ST9NBsfYnvcqnVUms8d1jksLcLvWKnbIUrw/s1600/cookies4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5o4zh7B9Gmk1XjZy98cWxnoQVxMwi3fpYqk1Z6eXjJjZDN9xv-cX-gDajkbPX4-_tKoleVjZcPU_graWPbxVTuVZgOCybyK43ydB5fM8ST9NBsfYnvcqnVUms8d1jksLcLvWKnbIUrw/s320/cookies4.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Last month, my American pal Hannah sent up the ultimate care package including Girl Guide cookies. You know, the stuff us hosers definitely can't get up here? She included a pro tip of keeping those little dandies in the freezer and she was NOT incorrect. The <a href="http://www.abcsmartcookies.com/thin-mints"><b>Thin Mints</b></a> are officially gone and it's been real.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">With great panic and a sparkle in my eyeballs, I made a few test batches of these and am pretty pleased with the turnout. Shove some ganache on these if you fancy, but I like them as is. Sure, they look pretty beat without a chocolate coating, but still on point. <span style="font-size: x-small;">Garth, that was a haiku.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Yields approx. 2 dozen</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients I</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup vegan butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup powdered sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients II</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup cocoa powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp almond milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp cornstarch</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp peppermint extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350F.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In your mixer, cream together butter and powdered sugar fo</span><span style="font-family: Arial, Helvetica, sans-serif;">r a few minutes, until fluffy.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add in all of <u>Ingredients II</u> and continue to mix until a thick dough is sorted out.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Shape into a disc and refrigerate for 15 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dust some flour on your table. Roll out to about 1/8" in thickness. I patted the dough down with my hands first, then finished rolling with a non stick </span><span style="font-family: Arial, Helvetica, sans-serif;">rolling pin.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Use a little glass or biscuit cutter to get roughly 2 dozen cookies cut out. Bake for 10 minutes on the button, and place on a cooling rack when done. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Top with ganache if you like. I've been a fan of <u><a href="http://www.veganbaking.net/recipes/cake-decorating/toppings/easy-ganache">VeganBaking</a></u>'s recipe for a minute.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Keep in the fridge or freezer in a zip bag or cookie tin 'til they're gone.</span></div>
<br />Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0tag:blogger.com,1999:blog-8692485324519121290.post-81596076065329204812016-07-01T19:34:00.000-05:002016-07-01T19:34:10.626-05:00Fried pickles (WHY?).<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKSSwpPUAXzbO9mnZwYAzT1wlX6YJj-KEpQihA1EkWpJWeGgrjAYF9f24gf8cshE65lUfxutHEoNvoA5uwYH6MSTxQYDesOYKZ45KznRSdaCNNOczUmQGcL2ktjxYWkG0FTju9rxIqzVE/s1600/frickles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKSSwpPUAXzbO9mnZwYAzT1wlX6YJj-KEpQihA1EkWpJWeGgrjAYF9f24gf8cshE65lUfxutHEoNvoA5uwYH6MSTxQYDesOYKZ45KznRSdaCNNOczUmQGcL2ktjxYWkG0FTju9rxIqzVE/s320/frickles.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The best part about having pregnant pals is having people to regularly snack with. It's Canada Day in the Great White North, <a href="http://www.silvermoosearts.etsy.com/"><b>Amanda</b></a> and I hit Osborne Village for Streetfest and experienced modern-day humanity to it's fullest extent. Amanda also experienced "frickles", which are cheesy, eggy deep fried pickles. I haven't had deep fried pickles in a minute. Our evening ended some early. I worked on the <u style="font-weight: bold;"><a href="http://www.realswanky.etsy.com/">Etsy shop</a></u>, pet two VIP bunnies, then made the greasiest decision of my long weekend. This recipe makes about 20 little "coins" - don't let the guilty-of-being-hungry photo fool you.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients I - Batter</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup soy milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp lemon juice</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients II - Dry</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp nutritional yeast flakes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp cornstarch</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp white flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp cayenne pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Massive pinch of salt</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Dill pickles - sliced or quartered</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Oil for frying</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I used a tiny vintage enameled cast iron pan and filled with 1/4" oil. Turn your stovetop up to medium high (I hit mine up to 5/7)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine <u>Ingredients I</u> in a cereal bowl, let sit for five minutes. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a separate, small bowl, combine all of </span><u style="font-family: Arial, Helvetica, sans-serif;">Ingredients II</u><span style="font-family: Arial, Helvetica, sans-serif;">.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cut pickles. Be stupid sure to dry them on paper towels! Ever had an oil burn? Ever struggle to sound like that resulting scar tissue was from something way cooler? Dry the pickles up good. Toss them in the bowl of batter, which is acting as your buttermilk, with one hand. Drop in your bowl of dry starch, and mix with your other, clean hand.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Slowly slide them pickles in the hot oil. </span><span style="font-family: Arial, Helvetica, sans-serif;">Listen to </span><u style="font-family: Arial, Helvetica, sans-serif; font-weight: bold;"><a href="https://goms.bandcamp.com/">these crucial fellas</a></u><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">whilst frying, or the recipe won't turn out right. I fried mine for about 2 minutes per side.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">These little dandies are done when golden brown. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place on a plate with newspaper to get some of that grease outta there.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Eat 'em up with spicy mayo, ranch, etc. Essentially, any of Follow Your Heart's <b><u><a href="http://followyourheart.com/product_category/salad-dressings/">dressings</a></u></b> will do the job JUST fine.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Need a dip quick? Mix up </span><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp vegan mayo + </span><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Sriracha and thank me later.</span><br />
<br />Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0tag:blogger.com,1999:blog-8692485324519121290.post-46873500284248149412016-02-06T18:15:00.000-06:002016-02-06T18:32:14.577-06:00Vegan friendly fish tacos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHIL9IUIzCp2DYWqqMQrhJ1pzNY_QhBw-YGxMaoxK8-nhZ1G8wyCBpj9O0aKfl9rWxUYkG3IMTeiLV9sOKOLCQqbwkmY86UlEPlOF4_OL871ei12YhZyjcel1iMw9JqtzrGit0gIOXu8/s1600/taco7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHIL9IUIzCp2DYWqqMQrhJ1pzNY_QhBw-YGxMaoxK8-nhZ1G8wyCBpj9O0aKfl9rWxUYkG3IMTeiLV9sOKOLCQqbwkmY86UlEPlOF4_OL871ei12YhZyjcel1iMw9JqtzrGit0gIOXu8/s400/taco7.jpg" width="400" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fish tacos. "Fish" tacos. <a href="https://www.youtube.com/watch?v=gAQs4QH1CKo">Phish</a> tacos (yikes.)? Shallow fried tofu, coated in English-style fish + chip batter, on a bed of red cabbage, freshly chopped cilantro and a spicy mayo. Plant based fish tacos, enough to feed a Canadian army of 2.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Yields: 6 fish tacos -</i></span><i style="font-family: Arial, Helvetica, sans-serif;"> though this recipe is easy to half or double!</i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Ingredients I : The Batter</u></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup Fish and Chips batter</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup ice cold water</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 ice cube</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Ingredients II : The Tofu-Fish</u></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 block extra firm tofu, cut into triangles, strips or torn into bite-size chunks</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp lemon juice</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp old bay seasoning</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Ingredients III : The Toppings</u></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup thinly sliced red cabbage</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup chopped cilantro leaves</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Ingredients IV : The Sauce</u></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp dairy free mayo (my favourite is <b><u><a href="http://followyourheart.com/vegenaise-eggless-mayonnaise-old/">Vegenaise</a></u></b>!)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp lime juice</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 teaspoon cayenne pepper</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 teaspoon garlic</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp salt</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp pepper</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Considerably Optional</u></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Sliced avocado</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Chopped tomatos</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Skip the spicy sauce and go straight for mayo</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Finely chopped pickles</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuzJemGj_UyKzaN5lPsQGkSEuR5riMkrONE7yGYOemdCyeXpICff3dU4-InfQdNBrHdsS3RcXbtpdgxb47nJfV7kVreeKXnseTjg1plioi226V-6ujmSAtObw1oxOfJQHXA6rh5S_MNt0/s1600/batter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuzJemGj_UyKzaN5lPsQGkSEuR5riMkrONE7yGYOemdCyeXpICff3dU4-InfQdNBrHdsS3RcXbtpdgxb47nJfV7kVreeKXnseTjg1plioi226V-6ujmSAtObw1oxOfJQHXA6rh5S_MNt0/s320/batter.jpg" width="200" /></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Did you know a ton of fish + chip battermixes are vegan friendly? They're primarily a flour of sorts (wheat, corn, rice, etc) in which you mix 2/3 cup of ice cold water to every 1 cup of batter mix. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To start on <u>Ingredients I</u><i>, </i>I often muck about with the batter mix directions and do 1/4 cup ice cold water to 1/2 cup batter mixture plus an ice cube. This does the trick wonderfully for half a block of extra firm tofu, or about 1 cup of dunkable proteins/vegetables. My favourite is the <b><u><a href="http://www.clubhouse.ca/en-ca/products/specialites/club-house-batter-mixes/english-style-fish-and-chip-batter-mix">Club House</a></u></b> brand.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6Hz5rHPzrQaMJmyeCT5nLTOf1dgcixAPwdXvnYUbgMas1Z9DpMHgzNpNDlCLkDACGVAC424QPg2PveGGIL-6NCUHv4k_KTwTwQT13N3W5FVK2xLjFQFVpvQakbRiwOjEbviqJFwk3Co/s1600/taco1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6Hz5rHPzrQaMJmyeCT5nLTOf1dgcixAPwdXvnYUbgMas1Z9DpMHgzNpNDlCLkDACGVAC424QPg2PveGGIL-6NCUHv4k_KTwTwQT13N3W5FVK2xLjFQFVpvQakbRiwOjEbviqJFwk3Co/s320/taco1.jpg" width="320" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For <u>Ingredients II</u><i>, </i>slice/tear up your tofu or protein source, and throw it in a zip baggy with the lemon juice and old bay seasoning. Pop in the fridge while you prep your other toppings.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Prep <u>Ingredients III</u>, by thinly slicing your red cabbage and chopping up your cilantro.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwRgsZbymdQhM4_nw6xYR0bW2N2evEsHy-b-B1yvmeNRff5fzX6fGPwBIO3dHiZRHX3l64vqX6oJFIPbuaGPAdsPOpsJ4Y9FoxjibxSCQUN8HKIQRF0LvHutt8CknReqRv1QizrfyEjs/s1600/taco4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwRgsZbymdQhM4_nw6xYR0bW2N2evEsHy-b-B1yvmeNRff5fzX6fGPwBIO3dHiZRHX3l64vqX6oJFIPbuaGPAdsPOpsJ4Y9FoxjibxSCQUN8HKIQRF0LvHutt8CknReqRv1QizrfyEjs/s640/taco4.jpg" width="320" /></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sort out your sauce. Add all of <u>Ingredients IV</u> together and stir well. Taste test for seasonings. Add in a little extra spices, <b><a href="http://followyourheart.com/vegenaise-eggless-mayonnaise-old/">mayo</a></b>, garlic or lime juice if needed! </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Get ready to shallow fry your tofu. In a 6-8" non stick pan, place about 1/8"-1/4" oil in your pan and turn onto medium-high. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Wait about 2 minutes for the oil to heat up. In the meantime, roll your marinaded tofu in your batter mixture (<u>Ingredients I</u>). </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Place a small piece of your battered tofu in the centre of the pan. In a moment or two you should hear some satisfying <i>ttszzzz </i>sizzling action.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Shallow fry on each side for a few minutes, or until each side is a crunchy golden brown.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu5Sns7Ukonl8EqtCtSneWLuuMgohdxCR3U5SPFaAyJ7dyDhpUg9vg71BeVDtsp8xwPoHHyfZl-UK2rwF7IkYhJ6JxrnnOyxG2OhMiph_OVGN0_DLp9sLW-z5HiIrDMYi7GDfPNqfLVzQ/s1600/taco6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu5Sns7Ukonl8EqtCtSneWLuuMgohdxCR3U5SPFaAyJ7dyDhpUg9vg71BeVDtsp8xwPoHHyfZl-UK2rwF7IkYhJ6JxrnnOyxG2OhMiph_OVGN0_DLp9sLW-z5HiIrDMYi7GDfPNqfLVzQ/s320/taco6.jpg" width="320" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Assemble your tacos - I start with the red cabbage, add cilantro, the fish, and drizzle with sauce. If you'd like, add some sliced avocado or a bit of habanero sauce!</span><br />
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<br />Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0tag:blogger.com,1999:blog-8692485324519121290.post-57315675857046383372015-12-27T14:42:00.000-06:002015-12-27T14:42:28.205-06:00Vegan portobello Philly cheesesteak<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPEaN6zdGxbna8GrbOyGmiREnFFdz8xtQuhgm9bCgKiOHgUqql6QyCX5lztVKcpgw6dr20zKvI8dFjdbWaUqmhUbMnBpYaD-a4ZM_O4UrDi7A-r1n97uDCQyPUkxnhtbZi_vGHibBlJeI/s1600/PCS5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPEaN6zdGxbna8GrbOyGmiREnFFdz8xtQuhgm9bCgKiOHgUqql6QyCX5lztVKcpgw6dr20zKvI8dFjdbWaUqmhUbMnBpYaD-a4ZM_O4UrDi7A-r1n97uDCQyPUkxnhtbZi_vGHibBlJeI/s400/PCS5.jpg" width="400" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Made from massive mushroom caps, this meal for two whips up in a jiffy for under five bucks. While I've never had a cheesesteak in my whole vegan Manitoban life (despite Tim Horton's badly hoping to pull off recycled brisket paninis <i>as</i> cheesesteaks?), I pulled flavours from some interesting sources to embody a juicy, mock-beef taste.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mushrooms are sliced as wide as your pinky finger, about 3/8", and marinaded in a slight bit of garlic, oregano, ground coriander, and the not-really secret ingredient: hoisin sauce.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBtkiLD1LOFENDxQbUP_G2wCLmgYBqVD7RxO8M9HIXgd7iDoM0goWw9xWdXxM_rCsGpMzBeIwTUX_1jaI6NZvIaNAde8pgVaSdPPY7KerfGQQRxzTEddSJQjR3oHIQ772Yf4vaNzYqxRw/s1600/PCS2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBtkiLD1LOFENDxQbUP_G2wCLmgYBqVD7RxO8M9HIXgd7iDoM0goWw9xWdXxM_rCsGpMzBeIwTUX_1jaI6NZvIaNAde8pgVaSdPPY7KerfGQQRxzTEddSJQjR3oHIQ772Yf4vaNzYqxRw/s400/PCS2.jpg" width="400" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A green bell pepper and a small white onion are marinaded in a shot of oil and balsamic vinegar to take the bite off.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients I // The "meat"</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 portobello mushroom caps</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup vegetable stock or water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Kikoman soy sauce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp chopped garlic</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 heaping teaspoon hoisin sauce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp oregano</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp onion powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">-- 2 tsp flour, set aside</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients II // Peppers + Onions</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 green bell pepper, thinly sliced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 white onion, thinly sliced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp balsamic vinegar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients III // Cheese sauce (optional)</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2/3 cup cheese alternative (I used Follow Your Heart mozzarella style shreds)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup soy milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp nutritional yeast</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A few buns, rolls, sub buns, etc. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(I used a 12" submarine bun, sliced in half and toasted.)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Be sure to read the directions over beforehand, I've set them in a particular order so there's no time wasted and you can get these on a plate post-haste! Essentially, you will slice and marinade your mushrooms, slice and marinade your peppers/onions. Create the cheese sauce while these marinade. You'll then fry up your peppers/onions in one pan, your gently squeezed steaks in another.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Start by prepping the mushroom steaks. Flip the mushroom caps over, use a spoon and scrape the, ugh, <b><u><a href="http://www.mushroomexpert.com/agaricales.html">gills</a></u></b> out. (This is without a doubt the most irrational dislike I have for any vegetable.) Pop the stems of and quarter them, no use in wasting those! Awful mushroom lashes, however, can gtfo. Place all of <i>Ingredients I</i> - minus the flour - in a large, non-reactive bowl and cover tightly with cling wrap. Give the bowl a good few shakes to get the marinade evenly displaced. Set aside / place in fridge. The flour will be added in later, to <i>just</i> the marinade, so hang tight.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Next, slice up vegetables in <i>Ingredients II</i> and place in a small non-reactive bowl. Add in remaining ingredients in this batch. Cover tightly with cling wrap. Give the bowl a good few shakes to get the marinade evenly displaced. Set aside / place in fridge.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Let the two bowls sit in the fridge for about 10-15 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In this time, prep the optional cheese sauce. Place all ingredients, except the flour, in a small pot or pan. Cook on medium-low until bubbling. Add in flour. Whisk and whisk until flour is incorporated into cheese sauce. Continue cooking on medium low, taste test to ensure flour is cooked out (this takes about a minute). Once cheese sauce is ready, place in a small bowl.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihf7_jBwUo0Dki8JOxe3V8Ln_KTMG_3zT3_NPXF-FT5RBNK5OjbA1IPGtygT-RiJx_lv8m_83VXTjzn_XeWCrZgwYb4YIH5YheBALwr4ZQ-8_aXzTF0k3dSXbpfH-nn94BDMTwsFZ5Ytk/s1600/PCS3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihf7_jBwUo0Dki8JOxe3V8Ln_KTMG_3zT3_NPXF-FT5RBNK5OjbA1IPGtygT-RiJx_lv8m_83VXTjzn_XeWCrZgwYb4YIH5YheBALwr4ZQ-8_aXzTF0k3dSXbpfH-nn94BDMTwsFZ5Ytk/s400/PCS3.jpg" width="400" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Turn your stovetop onto medium-high. Pour peppers and onions into your non-stick pan or skillet. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzz3hVRz3-3aYOTKsl6JIWnMTZBXgXlbRnRlqtxNTI8wFyswUusgEyA2LuO0T9B_P0tQRvB3MPu0erBJdZ35jt7E9zpogK7zBBZeSFYYIp73jy6VLG7x4Zg321qO9PUNILyUlU_nyrBI/s1600/PCS4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqzz3hVRz3-3aYOTKsl6JIWnMTZBXgXlbRnRlqtxNTI8wFyswUusgEyA2LuO0T9B_P0tQRvB3MPu0erBJdZ35jt7E9zpogK7zBBZeSFYYIp73jy6VLG7x4Zg321qO9PUNILyUlU_nyrBI/s400/PCS4.jpg" width="400" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Do the same in another non-stick pan or skillet for the mushroom steaks. However, be sure to give the mushrooms a slight squeeze and let the juice fall back into the bowl they marinaded in. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I cooked both the veg + the mushroom steaks for about 7 minutes. Toward the tail end of this 7 minutes, whisk the 2 tsp flour from <i>Ingredients I</i> into that bowl of mushroom steak "au jus". Once there are no more lumps, pour into the pan of mushrooms and cook until the mushrooms no longer look floury/cloudy and have a bit of a gloss to them.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmr8Fq8AXXjpkopvFOd3-2O6gC522J0LMa2XrhzTgN3lupqY8cRE7TLE7B8T6F6Z59DrMKk3RsZ6IMgJhWgC6DpfjAlpJ7ZR4O2S_FGMOZpiT7Aopu2zIe_Xiw7TyF_46rbpd52yC2A0/s1600/PCS6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmr8Fq8AXXjpkopvFOd3-2O6gC522J0LMa2XrhzTgN3lupqY8cRE7TLE7B8T6F6Z59DrMKk3RsZ6IMgJhWgC6DpfjAlpJ7ZR4O2S_FGMOZpiT7Aopu2zIe_Xiw7TyF_46rbpd52yC2A0/s400/PCS6.jpg" width="400" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Toast your rolls if you like. Place the mushroom steaks on first, followed by the peppers/onions, and top with optional cheese sauce.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgselVjBWuBnAf7u1p_gOUSXAPyQvuuNUB7RB3jw8fsv060Cmjs93aVzAZHxOUMb5p8k3N_BXLuxpELOqK0rfucXSV2C5ofVzBoaFfgWoYAVIYhMqEcPYp-4Y1FA8R9IeRO0-SbaISkiuA/s1600/PCS7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgselVjBWuBnAf7u1p_gOUSXAPyQvuuNUB7RB3jw8fsv060Cmjs93aVzAZHxOUMb5p8k3N_BXLuxpELOqK0rfucXSV2C5ofVzBoaFfgWoYAVIYhMqEcPYp-4Y1FA8R9IeRO0-SbaISkiuA/s400/PCS7.jpg" width="400" /></span></a></div>
<br />Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com2tag:blogger.com,1999:blog-8692485324519121290.post-45341644985738846142015-12-06T15:35:00.001-06:002015-12-19T22:07:48.676-06:00Slow Cooker Borscht for 2-4.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXsR6-Py51zvIz-cuH2i4iqtPaOTRkfAZI0lqLxcYPXS-MtEVBggiwNPQgGZgVQnlqu0U7Usp1apX56Nhr3p7b0n7W9yaGIBpoJG74TNArL0TJkkie7rOU_e3i_Pd-Qh7oJRzJsT7RN0L/s1600/borscht.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXsR6-Py51zvIz-cuH2i4iqtPaOTRkfAZI0lqLxcYPXS-MtEVBggiwNPQgGZgVQnlqu0U7Usp1apX56Nhr3p7b0n7W9yaGIBpoJG74TNArL0TJkkie7rOU_e3i_Pd-Qh7oJRzJsT7RN0L/s320/borscht.jpg" width="320" /></span></a></div>
<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i><span style="font-family: "arial" , "helvetica" , sans-serif;">Quite alright for your 2qt slow cooker, and serves 2-4 for about $2. </span><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients</span></i><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 large beet (yielding approximately 1 1/2 cups), peeled and chopped into 1/2" cubes <u>or</u> shredded</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 small onion (yielding approximately 3/4 cups), chopped</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 potatoes (yielding approximately 1 1/2 cups), chopped</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup cabbage, shredded</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp fresh dill</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 cups water + pinch of salt <u>or</u> vegetable broth</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Place all ingredients in your slow cooker on <u>high</u> for 4 1/2 hours, or, on <u>low</u> for 8 1/2 hours. Taste test to ensure the beets are soft yet a little firm, and no longer crunchy.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Season as needed, I added a bit of salt and pepper at the end.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Optional: Place 1/3 to half of the solid ingredients in a blender with a small scoop of the brother. Blend. For a bisque, blend all until smooth.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Optional: top with a variety of garnishes such as dairy free sour cream, cashew cream, lemon juice, vineagar, more fresh dill, etc! Pictured is Tofutti Better than Sour Cream and fresh dill. </span>Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0tag:blogger.com,1999:blog-8692485324519121290.post-67430536598224584652015-10-02T14:23:00.001-05:002015-10-02T14:23:48.254-05:00Vegan meatball subs.<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulEKt_eDj9MPw0EyeOYQiwuMW7Bh5oCDxResIwrGWlop9hf0DZH4qkU2XcKshp9kfFonqMprVPBCOTbYZ9k8FoBYFEvt9wrUOEa3eTalDVZbI76XjyyyR_c3KdLny7rjZtwCgRYNZ1pU/s1600/mbsub1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulEKt_eDj9MPw0EyeOYQiwuMW7Bh5oCDxResIwrGWlop9hf0DZH4qkU2XcKshp9kfFonqMprVPBCOTbYZ9k8FoBYFEvt9wrUOEa3eTalDVZbI76XjyyyR_c3KdLny7rjZtwCgRYNZ1pU/s320/mbsub1.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A quick and easy follow-up on what to do with my last recipe for <a href="http://www.thehardcoreherbivore.com/2015/10/vegan-friendly-meatballs.html"><b>vegan-friendly meatballs</b></a>. This takes about five minutes to make up from start to finish. Add in some onions, spinach or arugula if you fancy.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This recipe uses up the remainder of the tomato paste from the meatball recipe (about 2-3 tbsp), <b><u><a href="http://followyourheart.com/vegangourmetshreds/">Follow Your Heart mozzarella</a></u></b> style shreds and sub buns.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients I</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 meatballs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 sub buns</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Marinara sauce (recipe below)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mozzarella style shreds</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Marinara Sauce</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2-3 tbsp tomato paste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp oregano</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp parsley</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp basil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp coriander</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Hot water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Optional: hot pepper flakes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Method</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a cereal bowl, place the tomato paste and spices in, and mix well. Slowly add in hot water until you reach your desired consistency. I like mine a bit richer, so I added about 1/3 cup water.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Set your oven to <u>Convection</u>. Split open a sub bun, place 4 meatballs down the centre of the bun, followed by marinara sauce, topped with cheese.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Keep in the oven until cheese and bun and toasty hot (or to your liking).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Top with a bit of basil.</span></div>
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Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0tag:blogger.com,1999:blog-8692485324519121290.post-80431871489224410092015-10-02T14:06:00.000-05:002015-10-02T14:26:20.129-05:00Vegan friendly meatballs.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxpfnmxkejNoQnEcPnObZjgA7iMVIBXqcZ9nnRiu6HuOVjzsV-4yx_G-TM5JxSxfKlPyK72G3sS79LtgZvM1n6vig4-zOHVaRhz7CFjPYnCu_Lp3r2XR5TzHqR9a3toaWqu5JQ6Xh2V-4/s1600/mb04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxpfnmxkejNoQnEcPnObZjgA7iMVIBXqcZ9nnRiu6HuOVjzsV-4yx_G-TM5JxSxfKlPyK72G3sS79LtgZvM1n6vig4-zOHVaRhz7CFjPYnCu_Lp3r2XR5TzHqR9a3toaWqu5JQ6Xh2V-4/s400/mb04.jpg" width="400" /></a></div>
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Baked meatballs that hold their form! Finally. Made up of tofu, TVP, vital wheat gluten and a whole heap of spices, these bake up in under 20 minutes with 10 minutes prep time. Because of the hearty amount of spices and small amounts of typical "binders" and meat-substitute staples, you don't get the overwhelming amount of tofu / TVP / VWH which is a welcome change. Allowing these to cool for about 5 minutes will yield a firmer meatball. For storage: Freeze, refrigerate, or eat 'em in a worrisome hurry - it's up to you. To re-heat: bake, fry, or nuke 'em.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This batch makes 25-30, depending on the size. I used a heaping teaspoon of the mixture for mine and got 26.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This recipe takes 1 bowl, a few spoons and a food processor. Not bad! Reserve the extra tomato paste from this recipe and check out my next recipe for Meatball Subs </span><b style="font-family: Arial, Helvetica, sans-serif;"><u><a href="http://www.thehardcoreherbivore.com/2015/10/vegan-meatball-subs.html">here</a></u></b><span style="font-family: Arial, Helvetica, sans-serif;">.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients I</i><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 oz extra firm tofu (1/2 cup, or, 1/3 package of Sunrise
Extra Firm Tofu)<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">½ onion<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">¼ cup sunflower seeds<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients II</i><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">¾ cup TVP<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp garlic (freshly minced or jarred)<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">¼ cup parsley, finely chopped<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp cornstarch<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp arrowroot powder<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">½ cup nutritional yeast flakes<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">¼ cup panko<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp tomato paste<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp BBQ sauce<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp vegetable stock powder<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 ½ tsp basil<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 ½ tsp oregano<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 ½ tsp coriander powder<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp paprika<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp hot chili flakes<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">¾ tsp fennel seed<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">¾ tsp mustard powder<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients III</i><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 tbsp vital wheat gluten<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2-4 tbsp water, reserved<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a food processor, place all of <i>Ingredients I</i> in and select the "chop" function (anything but puree/mince will do). The mixture should resemble something like this:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Next, place this mixture in a bowl and add in <i>Ingredients II</i>. Mix this up a heap until well-combined, and taste test for spices. Add in salt and pepper to your liking. I used 1/2 tsp salt and a big pinch of pepper.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Lastly, add in the vital wheat gluten and stir up until the mixture is good and firm, able to be rolled into balls. Should this mixture be a little dry, add the water in 1 tbsp at a time. I used a total of 2 tbsp water. If your mix is a bit too wet, add in 1-2 tbsp vital wheat gluten.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVnEUiveaJx0wfe5LXKsfpMsV3N7zSLNyMiSnz_lrbtZkj-6ZsA6nu-DwPuHuqgTvT0xsv2XNMCNikhzK-yIzTotWTP-j2VQRJG5QUjBzAzahjV7Ay5ymQEAfq3e9WQjc4XjNSRcXw90/s1600/mb02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVnEUiveaJx0wfe5LXKsfpMsV3N7zSLNyMiSnz_lrbtZkj-6ZsA6nu-DwPuHuqgTvT0xsv2XNMCNikhzK-yIzTotWTP-j2VQRJG5QUjBzAzahjV7Ay5ymQEAfq3e9WQjc4XjNSRcXw90/s320/mb02.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Roll into balls. I used a heaping teaspoon and rolled up tight. They were about 7/8" in diameter. Grease up a pan (I baked in 2 batches. but feel free to use 2 pans) and fit no more than 6 x 3 meatballs to a pan.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake for 10 minutes, flip the meatballs, and bake for 9-10 minutes longer. Remove from oven and let cool.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Serve with pasta, or gravy and mashed potatoes. Enjoy in a <b><u><a href="http://www.thehardcoreherbivore.com/2015/10/vegan-meatball-subs.html">sub</a></u></b>. Alternatively, brave the storm and create your own <a href="http://accesswinnipeg.com/2014/10/photo-swedish-poutine-at-ikea/"><b>IKEA poutine</b></a>.</span></div>
Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0tag:blogger.com,1999:blog-8692485324519121290.post-22206337128417210472015-09-29T14:45:00.000-05:002015-10-01T10:11:23.191-05:00Sesame Soya Slices // Sesame "chicken", tofu.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfN_jD-i2gJBljfDnkJtir5wiFLT-_S3T8nGBa9WkUoS-m_uZvxPHe7U9TopRxHHB-KCIn_HMXOeoF2OdbgNmFpYjsDdp-X6hqsn_CA9UIG1BDccSvOaiDgu9GLyGamOtFlkUR4pS7Occ/s1600/SS05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfN_jD-i2gJBljfDnkJtir5wiFLT-_S3T8nGBa9WkUoS-m_uZvxPHe7U9TopRxHHB-KCIn_HMXOeoF2OdbgNmFpYjsDdp-X6hqsn_CA9UIG1BDccSvOaiDgu9GLyGamOtFlkUR4pS7Occ/s640/SS05.jpg" width="640" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Eerily similar to sesame "chicken" at vegan friendly Chinese restaurants. Which are, oddly, freakishly similar to sesame actually-chicken at non-vegan friendly spots in town. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I picked up my soya slices at <b><a href="http://www.dinosgrocerymart.com/">Dino's Grocery</a></b> in Winnipeg's West End. I like <b><a href="http://bedessee.com/ca/pages/prod/N4249.HTM">Luxmi brand</a> </b>soya slices. Alternatively, check out Bulk Barn for their "<i>So Soya Slices</i>" in Bulk near the TVP.</span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for <u>Soya Slices</u></span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup dehydrated soy slices*</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups hot water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp garlic, minced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">-- Oil, for frying</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">-- </span><span style="font-family: Arial, Helvetica, sans-serif;">Cornstarch, for frying</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">-- Sesame seeds, to garnish</span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for Sesame Sauce</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, minced / 1 tsp jarred garlic</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 inch fresh ginger / 1 tsp jarred ginger</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 onion, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup rice vinegar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Kikkoman soy sauce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup orange juice<span style="font-size: x-small;">**</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp agave</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Sriracha</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp sesame oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">-- 1 tbsp corn starch + 1/4 cup water, mixed in a cup, kept aside</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients for Lo Mein</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Lo Mein noodles</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Water for boiling</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1-2 tbsp sesame oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">-- Sesame seeds, to garnish</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Method for <u>Soya Slices</u></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bring a kettle of water to a boil. Pour 2 cups of this hot water in a large bowl and add remaining ingredients. Place a plate on top and let sit for 15 minutes. When 15 minutes is up, it ought to look like this:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Method for <u>Lo Mein</u></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bring a pot of water to a boil, place your lo mein noodles in. Turn down to a simmer and cook about 4-5 minutes. Drain, then drizzle with sesame oil. In a large pan, fry up noodles on medium high. Stir and break up noodles as they start to brown and crisp up in the pan.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Frying the <u>Soya Slices</u></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large pan, pour enough oil in to lightly cover the base of the pan - about 4 tbsp.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Squeeze out the soy slices. Coat lightly in cornstarch.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fry in 1-2 batches (fresh oil for a second batch) for 5-6 minutes, turning as each side turns golden brown and crispy.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Method for <u>Sesame Sauce</u></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place all ingredients <u>minus</u> cornstarch + water in a pot and bring to a simmer. Once bubbling, add in cornstarch + water mixture. Whisk until thickened and glossy.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><span style="font-size: x-small;">**Alternatively, sub the OJ and sweeteners for apricot jelly a la big-bad-RJ in NYC</span><span style="font-size: x-small;">!**</span></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Toss soya slices in sauce, being mindful not to stir in <i>too</i> much sauce.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Top with sesame seeds and serve alongside lo mein.</span></div>
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<br />Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0tag:blogger.com,1999:blog-8692485324519121290.post-23893261349769658202015-09-27T13:08:00.000-05:002015-09-27T13:08:05.270-05:00Lemon-dijon puff pastry with mushroom filling.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkP-JxMkWbQ5RPvQxCRvxt_M0ley_YGfxq7Uc3Q9QyVMREuZ8bddz0D1Z8iTgQZfSm-b5F9QAnz9FkeGD4wS_IMVDfquFTT-cNIjQjPEXOy6rV2c0oo7E_0P10LcR0P05NroTAshyRVg/s1600/pastry09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkP-JxMkWbQ5RPvQxCRvxt_M0ley_YGfxq7Uc3Q9QyVMREuZ8bddz0D1Z8iTgQZfSm-b5F9QAnz9FkeGD4wS_IMVDfquFTT-cNIjQjPEXOy6rV2c0oo7E_0P10LcR0P05NroTAshyRVg/s320/pastry09.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">30-minutes from prep to finish, this vegan-friendly puff pastry is quick, simple, and easy on the wallet. Fill with any vegetables and/or protein you fancy, so long as you have about 3 cups of filing, you're golden.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 box puff pastry - I used <u><a href="http://tenderflake.ca/product/puff-pastry/">Tenderflake brand</a></u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">10 mushrooms</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large carrot, peeled and chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 celery sticks, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 onion, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup chopped walnuts</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 tbsp dry vegetable stock</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 tbsp dijon mustard</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp lemon juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp coriander</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp garlic, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper, to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pre-heat oven to 450F. Defrost your puff pastry. Alternatively, express-defrost in the microwave.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1cls6rJLnEhpQZ60sh9jbcExWuZjqgKxOrvuoK_Sc-FGw5YgFv1xQSkOJxOP1VGSfeh_dKS_I1IRI8JL9GhNE4oDAcBb5cEeVforW943BLl1qgqwYpTRtO91TvwuH94gsrPvM1OH5vs/s1600/pastry01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1cls6rJLnEhpQZ60sh9jbcExWuZjqgKxOrvuoK_Sc-FGw5YgFv1xQSkOJxOP1VGSfeh_dKS_I1IRI8JL9GhNE4oDAcBb5cEeVforW943BLl1qgqwYpTRtO91TvwuH94gsrPvM1OH5vs/s320/pastry01.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat 1 tbsp oil in a large pan, on medium-high heat. Place all vegetables in the pan and saute until soft.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-EuhwQb5EQcTAJ44MsyyW5JIg5Kp53vkzo1OQrCaynIjjpplsUFvddBucfFHcMJ31UoZa8bkoeAM-rruAbYIOUNpPBjPiFN_Ho86b7OgEiL3yI2fzNJPmuyXAf6JAS1mtdau_h1U8q0/s1600/pastry02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-EuhwQb5EQcTAJ44MsyyW5JIg5Kp53vkzo1OQrCaynIjjpplsUFvddBucfFHcMJ31UoZa8bkoeAM-rruAbYIOUNpPBjPiFN_Ho86b7OgEiL3yI2fzNJPmuyXAf6JAS1mtdau_h1U8q0/s320/pastry02.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Once vegetables are no longer crunchy - about 10 minutes - stir in lemon juice, dijon, spices.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2gpk-at1gyEkADNM05mdu2sGNUw9QihWQ5n4uyt5FRw6G6d7FQGL6SFLfmCzHA7wvEKvB783bPOilbIPTNaOz8U4Nc_lhY5uC4RjKO-IDeMhmXnhkFNKeFxQDzSOaGOgpal12LwbclQ/s1600/pastry03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2gpk-at1gyEkADNM05mdu2sGNUw9QihWQ5n4uyt5FRw6G6d7FQGL6SFLfmCzHA7wvEKvB783bPOilbIPTNaOz8U4Nc_lhY5uC4RjKO-IDeMhmXnhkFNKeFxQDzSOaGOgpal12LwbclQ/s320/pastry03.jpg" width="213" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Roll out pastry to about 10x12".</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8uUnvKmzDMAAZNmnCtbhtbQHEYQxEKV9Np6rrOgXnSD6va_n2F3K0Tk9m8fRSXkMG8aTVqEQsxKkBGj0htgMGsum7-fG01ho96x4F7LlkKq1Fg8t5uIvkKH38xKOhw9SztFzeP5wjUQ/s1600/pastry04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="159" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8uUnvKmzDMAAZNmnCtbhtbQHEYQxEKV9Np6rrOgXnSD6va_n2F3K0Tk9m8fRSXkMG8aTVqEQsxKkBGj0htgMGsum7-fG01ho96x4F7LlkKq1Fg8t5uIvkKH38xKOhw9SztFzeP5wjUQ/s320/pastry04.jpg" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place filling across the pastry, width-wise, leaving about 1/2" on the left and right hand side.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vVWSCQQ0_N8RVsUKJdMTOkIF5i_waK9xObTfT3eJZM29pYEmJOGyVp2wRzHys43v2aZ3RIpYBdeK-LyWKoXoH2mnbsuSF4aXWZpt2banR3Jxy2WlTNFtv9YbqOAaApldFB_8KeWdQOg/s1600/pastry05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vVWSCQQ0_N8RVsUKJdMTOkIF5i_waK9xObTfT3eJZM29pYEmJOGyVp2wRzHys43v2aZ3RIpYBdeK-LyWKoXoH2mnbsuSF4aXWZpt2banR3Jxy2WlTNFtv9YbqOAaApldFB_8KeWdQOg/s320/pastry05.jpg" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fold pastry over like a burrito.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Brush with soy milk and sprinkle with sesame seeds.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg3IYVHOI3NmCed4DSRagCLZcXGuFfFHaLgMQdB20xuC7J1GTjiTS7KhsUWyQwJY3u0uCE9aDrGQ2UJntdYdAU5hycE7_NjVqpJ-sn2IaQ3v7Hg8pk4VDCkFOfE9j49IfUP6OAbTwnkHs/s1600/pastry07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg3IYVHOI3NmCed4DSRagCLZcXGuFfFHaLgMQdB20xuC7J1GTjiTS7KhsUWyQwJY3u0uCE9aDrGQ2UJntdYdAU5hycE7_NjVqpJ-sn2IaQ3v7Hg8pk4VDCkFOfE9j49IfUP6OAbTwnkHs/s320/pastry07.jpg" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Slice into six pieces, without slicing all the way through to the base of the pastry.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake for 15-18 minutes or until golden brown and crispy.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Service alongside mashed potatoes, braised tofu, etc.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbS1VKygwCgxUWwlWwWdH2SZ8-Vs4f8ffIZA9t_MwadPMbiZyg1TYy1QudEADMM8C2Que6fW09neGkKd6Km97tnRsgbcKRJKuxnD9HFbW18MPNh1c8wCttHmvWYxQns3C2oAXPto-s3Ls/s1600/pastry10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbS1VKygwCgxUWwlWwWdH2SZ8-Vs4f8ffIZA9t_MwadPMbiZyg1TYy1QudEADMM8C2Que6fW09neGkKd6Km97tnRsgbcKRJKuxnD9HFbW18MPNh1c8wCttHmvWYxQns3C2oAXPto-s3Ls/s320/pastry10.jpg" width="320" /></span></a></div>
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<br />Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0tag:blogger.com,1999:blog-8692485324519121290.post-33956941003613626942015-09-18T18:08:00.002-05:002015-09-18T18:20:27.363-05:00Good (vegan-friendly) gravy.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWOfAlipVmc2kXq5FlWquZPbgkvpCiCxXw7h2bdmZbw6vxgrGZXfHegHU5xqbS_ZQzXSCOr8fzFcyDlVcdweorDJMswEts70hgs0pmhjaBWDxpu4E02rGF2Zkh9RemSjF9EkoRVOP7rM/s1600/gravy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWOfAlipVmc2kXq5FlWquZPbgkvpCiCxXw7h2bdmZbw6vxgrGZXfHegHU5xqbS_ZQzXSCOr8fzFcyDlVcdweorDJMswEts70hgs0pmhjaBWDxpu4E02rGF2Zkh9RemSjF9EkoRVOP7rM/s320/gravy.jpg" width="320"></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br></span><span style="font-family: Arial, Helvetica, sans-serif;">Crucial for poutine, this vegan friendly gravy takes about 8 minutes to make from start to finish and puts you no more than $0.60 in the hole.</span><br>
<i><span style="font-family: Arial, Helvetica, sans-serif;"><br></span></i>
<i><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></i><br>
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups water / vegetable stock</span><div><font face="Arial, Helvetica, sans-serif">1 tbsp plant-based butter<br></font>
<span style="font-family: Arial, Helvetica, sans-serif;"><br></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients II</i></span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup chickpea flour</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup water</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp coriander</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp mustard powder</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp paprika</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp garlic powder / chopped garlic</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp onion powder</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp pepper</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp tarragon, rubbed</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;"><br></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Bring the water/vegetable stock to a boil.</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;"><br></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Make a smooth slurry with all of <i>Ingredients II</i> and add to the boiling liquid.</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;"><br></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Whisk thoroughly to ensure there are no lumps. Let boil for a few minutes, it'll start to thicken up. Turn the stovetop down to low, and taste for seasoning.</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;"><br></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Strain if there are lumps for some awful reason beyond your common knowledge.</span><br>
<br></div>Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com1tag:blogger.com,1999:blog-8692485324519121290.post-30330030366745334692015-08-31T20:01:00.000-05:002015-08-31T20:32:32.179-05:00Vegan friendly chicken and cheese nachos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCA1WSyvCJLPIlTL_ExYwZh-5uOPMuezzTiD4jzpWnvgtWYBwWBmGBLF6Yi3p1YCHwfjifNbJ66I4DhGjjz3mO983LHpT900JOwkp9qWOCu1N6MWzoeo2TOrAL0PZBb_fPHAbctY65xPQ/s1600/nachos1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCA1WSyvCJLPIlTL_ExYwZh-5uOPMuezzTiD4jzpWnvgtWYBwWBmGBLF6Yi3p1YCHwfjifNbJ66I4DhGjjz3mO983LHpT900JOwkp9qWOCu1N6MWzoeo2TOrAL0PZBb_fPHAbctY65xPQ/s320/nachos1.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup pinto beans (I prepped mine from scratch, but canned works great too!) </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">+ 1 tbsp oil, pinch of salt + 4 tbsp water, if re-frying</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">2 handfuls taco chips</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 <a href="http://gardein.com/products/crispy-fingers/">Gardein chipotle lime crispy fingers</a></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 green bell pepper, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 red onion, slivered</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1 jalapeño, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 avocado, pitted and sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Generous handful of </span><a href="http://followyourheart.com/products/fiesta-blend-shreds-13/" style="font-family: Arial, Helvetica, sans-serif;">Follow Your Heart fiesta shreds</a><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>To garnish</i>: </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cilantro</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Tofutti <a href="http://www.tofutti.com/dairy-free-cheeses/sour-cream/better-than-sour-cream/">Better Than Sour Cream</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Hot sauce (I used homemade, but El Yucateco is a household favourite)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Method</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 375F.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Arrange chips on a large baking sheet.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Sautee chipotle lime crispy fingers in a frying pan on medium for 5-10 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Optional: Place beans, water + oil in a small pot or pan, heat thoroughly, and smash to your liking. Set aside</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Going for whole beans instead? Skip this step, including the water, salt and oil.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">While strips are crisping up, prep your vegetables.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Once strips are crispy and heated through, chop each strip into 10-12 pieces.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Layer your toppings, starting with your mock meat and cheese, top with veggies, then cheese and avocado.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Bake at 375F for 5-8 minutes or until cheese is bubbling.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Top with sour cream alternative, hot sauce, and cilantro. Add a squeeze of lime if you fancy.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-VdvIID74OHGA1cblxyyJNs8JVVzNTtYQj4oyIZi4phCNACWrALn2NiJ39b3ggaGo5Su5uznb54kb4tZxpFLYxNd5YCgQI_nCuU1DDyEbur31coD7nYCXkL_y-tKVo1FcsxDYasHrnM/s1600/nachos2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-VdvIID74OHGA1cblxyyJNs8JVVzNTtYQj4oyIZi4phCNACWrALn2NiJ39b3ggaGo5Su5uznb54kb4tZxpFLYxNd5YCgQI_nCuU1DDyEbur31coD7nYCXkL_y-tKVo1FcsxDYasHrnM/s320/nachos2.jpg" width="320" /></a></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">See more food photos over at <a href="http://www.instagram.com/ohhhcaitlin">@ohhhcaitlin</a> on Instagram!</span></i></div>
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Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0tag:blogger.com,1999:blog-8692485324519121290.post-55966059627205513012015-08-30T13:34:00.000-05:002015-08-30T13:34:35.680-05:00Vanilla almond granola with toasted coconut.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEe1FK1qQsfKttMcL5mEHzPc2O3WtduNRMyIRSq_x28ySMQ1lfYxLBygGgsuprH__1ZI56lO-3utzEIz8vbpynVtt2NgorczzDBh7w1KQNVqI2z81qNIHsohtGpk3S5IF2zRDH4UNO04/s1600/granola_re.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEe1FK1qQsfKttMcL5mEHzPc2O3WtduNRMyIRSq_x28ySMQ1lfYxLBygGgsuprH__1ZI56lO-3utzEIz8vbpynVtt2NgorczzDBh7w1KQNVqI2z81qNIHsohtGpk3S5IF2zRDH4UNO04/s320/granola_re.jpg" width="320" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients I</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 cups rolled oats</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups oat flour (process rolled oats in food processor to achieve this)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup pecans</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup slivered almonds</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup shelled, raw, hemp seeds</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients II</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup organic brown rice syrup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup coconut oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup brown sugar, packed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pinch of salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Vanilla</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Almond extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients III</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup coconut (unsweetened, shredded) - toasted in pan</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 320F.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, combine <i>Ingredients I</i>. Set aside.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">In a sauce pan, combine <i>Ingredients II</i> until bubbly and thoroughly combined. Carefully pour the liquid onto the oat mixture and stir well until oats are moist.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Spread this mixture on a baking sheet and bake for 25 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Turn your stove top on to medium/medium-high. Place coconut in a pan for 3-4 minutes and lightly stir until coconut is golden brown in colour. Place in a small dish to cool.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Remove granola from oven, and break up mixture with a spatula, re-stirring and breaking up so no bits get stuck to the pan.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Bake for another 25-30 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Once the granola is lightly browned, stir in the toasted coconut and let cool. Store in an air tight container. Serve with almond yogurt & berries, almond milk and agave, or enjoy on it's own.</span>Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0tag:blogger.com,1999:blog-8692485324519121290.post-38247000098031527292015-06-14T17:30:00.000-05:002015-06-14T17:30:38.820-05:00Boon Burger white patty recipe. Via Ciao! magazine.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgxVVbeBVachz1EA34uV2ypufgM38xy_fnXy2V53KRw8uJI3Me-2BwPoZxXcPOACGsE-bxtIVketcRs7_pULEQn-hPwMU2XN1zXjFsSRHiI4jkbcUE9Hcuz8bJtDt23qkF5MHE68MhQ8/s1600/boon2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgxVVbeBVachz1EA34uV2ypufgM38xy_fnXy2V53KRw8uJI3Me-2BwPoZxXcPOACGsE-bxtIVketcRs7_pULEQn-hPwMU2XN1zXjFsSRHiI4jkbcUE9Hcuz8bJtDt23qkF5MHE68MhQ8/s320/boon2.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ciao!</i> 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, <b><a href="http://boonburger.ca/">Boon Burger</a></b>.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNLPGjHgVFfty8vnniSRIBbt3UfNo8Pl_VJNChd0tkQor0h-4n56_GKaouLWfM1tqjmBqWHUDhbMGqZBfaE0W8f5CtfKS68k_x3vhg1D6xz1C800czrHDJ6nUgPTZXsmtWCvezcKqIB60/s1600/boon1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNLPGjHgVFfty8vnniSRIBbt3UfNo8Pl_VJNChd0tkQor0h-4n56_GKaouLWfM1tqjmBqWHUDhbMGqZBfaE0W8f5CtfKS68k_x3vhg1D6xz1C800czrHDJ6nUgPTZXsmtWCvezcKqIB60/s320/boon1.jpg" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> 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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> 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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">See the recipe below - or click <b><a href="http://i1354.photobucket.com/albums/q700/realswanky/boonrecipe_zpsnalgfrrx.jpg">here</a></b> for a larger image.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhAXsj3P2d-OW-iN91qSu_hTXXFv-BKL22UsjqNwkgZpawbjbRWcV2cPg9Ep0DKUE5GPe2UjzH0gRMILNxPj-BjNugQ6ZF4K5ZLYkVzhHZk1eYJS5DRcWJIxSNsJTlcYp2qOKSMHlg9U/s1600/boonrecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhAXsj3P2d-OW-iN91qSu_hTXXFv-BKL22UsjqNwkgZpawbjbRWcV2cPg9Ep0DKUE5GPe2UjzH0gRMILNxPj-BjNugQ6ZF4K5ZLYkVzhHZk1eYJS5DRcWJIxSNsJTlcYp2qOKSMHlg9U/s640/boonrecipe.jpg" width="426" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Thanks to Boon for sharing their recipe with <i>Ciao!</i> to share with us.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">OH! And check out Boon on Facebook <a href="https://www.facebook.com/BoonBurger" style="font-weight: bold;">here</a> too, will you?</span></div>
<br />Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0tag:blogger.com,1999:blog-8692485324519121290.post-39855652267071683202015-06-07T18:47:00.000-05:002015-06-07T18:47:32.611-05:00No bake coconut almond butter cookies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients I</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup coconut oil,</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">loosely scooped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp dairy free cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp carob or cocoa powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients II</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup nut butter (I used almond)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 cups rolled oats</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup unsweetened shredded coconut</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Up to 1/3 cup add-ins (chopped nuts, chocolate chips, dried cherries etc)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a sauce pan, heat the oil in <i>Ingredients I. </i>Once fully melted, add in the remaining ingredients.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Let boil for a little under a minute and remove from heat. Add in all of <i>Ingredients II</i>, and stir until well combined.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">With an ice cream scooper, scoop onto parchment paper on a 9x13 pan.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Refrigerate for a few hours (however, firms up best overnight)</span></div>
Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0tag:blogger.com,1999:blog-8692485324519121290.post-22158665984397311552015-06-03T07:00:00.000-05:002019-10-27T12:46:37.579-05:00Eggplant?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SlXZ93GruavRZ2uQ8B5UGpjzznu6zrmD8Mrq5HItHOa0pfutTHV9U6m7Y0IAe1e0Ka2iCpuCr8c8doK8qznqpKYWiR5QZW92T0tGJ9QY86_pR6TDax3MO8WKE3DXHf2DIh6F4trmRP8/s1600/bab1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SlXZ93GruavRZ2uQ8B5UGpjzznu6zrmD8Mrq5HItHOa0pfutTHV9U6m7Y0IAe1e0Ka2iCpuCr8c8doK8qznqpKYWiR5QZW92T0tGJ9QY86_pR6TDax3MO8WKE3DXHf2DIh6F4trmRP8/s320/bab1.jpg" width="320" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">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.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Ingredients I - finely chop:</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp butter</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp olive oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">large pinch of salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 large eggplant</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Ingredients II - finely chop:</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp butter</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp olive oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">large pinch of salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 small onion</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 celery sticks</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 green bell pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 yellow bell pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 zucchini </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Ingredients III</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup crushed tomatoes (or 2 tbsp tomato paste)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp paprika</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp ground coriander</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp ground pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp sweet, dried basil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Up to 2/3 cup water, as needed</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a large frying pan, sautee all of <i>Ingredients I</i>, until very tender. Set aside.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Repeat with <i>Ingredients II</i>. Add the eggplant back into your frying pan, and stir in <i>Ingredients III, </i> 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. </span>Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0tag:blogger.com,1999:blog-8692485324519121290.post-51203902726596255942015-05-31T21:54:00.000-05:002016-07-04T18:01:22.711-05:00Smoky maple tofu bacon.<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Because either my gustatory receptors can't handle tempeh bacon, or I'm just straight up doin it wrong.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven to 425F.</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Marinade</span></i></div>
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<span style="font-family: "arial", "helvetica", sans-serif;">6 </span><span style="font-family: arial, helvetica, sans-serif;">tbsp (light) Kikkoman soy sauce</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp brown sugar, loosely packed</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3 heaping tbsp pure maple syrup</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 tbsp nutritional yeast flakes</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp sesame oil</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp liquid smoke ("hickory" flavour)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp cayenne pepper</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp paprika</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp pepper</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Extra firm or pressed tofu - sliced into 1/4" thick pieces</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp coconut oil, melted (alternatively, canola oil or cooking spray)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Create your marinade. Allow tofu to soak up the flavour in a zip bag. I let mine marinade for ~1hr while I was out and about. Reserve the marinade!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Oil up your 9 x 12 baking pan. Or, use parchment paper. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bake for a total of 25-28 minutes. Each 10 minute interval, flip your tofu, and spoon a bit of marinade on top.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Transfer to a cooling rack with parchment paper on top.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I downed mine on an open face sandwich ft. buttered, toasted Canadian rye bread and coleslaw.</span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">For the coleslaw</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup shredded cabbage</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 heaping tbsp vegan mayo</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp dijon mustard</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp celery salt</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pinch of: garlic powder, onion powder, pepper</span></div>
Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0tag:blogger.com,1999:blog-8692485324519121290.post-62539387000281582302015-05-24T16:40:00.001-05:002015-10-04T19:00:42.722-05:00Cinnamon buns.<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2jB06GYmtc9FwwHmTXRatDQUMwz_SQoCi5_y8oRZrOEx4mzUlvBo6M7kneNKas7vhaGWnHUVSFQDH-P8iI5b6wyYThJvl0cLqXvF-gBzEty7ajP5h3rtLC1WKQrWZQQJgB0hLSxIFSI/s1600/cin1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2jB06GYmtc9FwwHmTXRatDQUMwz_SQoCi5_y8oRZrOEx4mzUlvBo6M7kneNKas7vhaGWnHUVSFQDH-P8iI5b6wyYThJvl0cLqXvF-gBzEty7ajP5h3rtLC1WKQrWZQQJgB0hLSxIFSI/s320/cin1.jpg" width="320"></a> </span></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvWIv7cW20MjQp4unBoGXiwCsHzx248DIEcBzzZ-2pfpKnQqzcujCm7nyG8wjd-iT8mh6lKbm8E6wtjP5BFHUS5U3IUJb2h9y4ThIpkVGfkRjbeDxlxNrA0-76umBzQOZjId5sTNYMDo/s1600/cin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvWIv7cW20MjQp4unBoGXiwCsHzx248DIEcBzzZ-2pfpKnQqzcujCm7nyG8wjd-iT8mh6lKbm8E6wtjP5BFHUS5U3IUJb2h9y4ThIpkVGfkRjbeDxlxNrA0-76umBzQOZjId5sTNYMDo/s320/cin.jpg" width="320"></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients I</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 cups white flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 packet quick rise instant yeast*</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients II</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup almond milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp plant based butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients III</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup plant based butter, at room temperature</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 to 1/2 cup brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp. cinnamon or pumpkin pie spice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, mix together all of <i>Ingredients I*. </i>I used this yeast:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSY7jnMpcIdES4_j32spFhnIALc8OqGxgmtVKJcUt9WvgGA6Z5pTwASVj9zLTHS4d4ITOPzElMIA3aKyqmvEE2fh-YZQ7CZNIaMgI56-Zmd4lWol4RW8mTbYJAFf7gEM8YEoNA8_B2M4/s1600/FL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSY7jnMpcIdES4_j32spFhnIALc8OqGxgmtVKJcUt9WvgGA6Z5pTwASVj9zLTHS4d4ITOPzElMIA3aKyqmvEE2fh-YZQ7CZNIaMgI56-Zmd4lWol4RW8mTbYJAFf7gEM8YEoNA8_B2M4/s320/FL.jpg" width="320"></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a sauce pan (or nuke it), melt the butter, and pour into a small bowl with the almond milk. Stir and ensure the overall temperature of <i>Ingredients II</i> is something as warm as bath water.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">At this point, turn your oven onto <b>250F</b>. This will soon be turned off, for the dough to sit in for an hour.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix until a dough is formed. Once the dough is formed knead a few times by hand on your floured table top.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Grease up the mixer's bowl and throw the dough in it. Cover with a damp towel or cling wrap.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Turn your oven <b>off</b>. Place the dough + bowl + towel/cling wrap in the oven with the oven door cracked open. Set the oven timer for <u>one hour</u>.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Quick caramel</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup brown sugar, loosely packed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp ultra fine flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla or caramel extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour this melted mixture into an 8x8 or 9x9 glass baking dish, <u>but reserve about 2 tablespoons in the bowl to brush the buns with later</u>. Cover this sauce with nuts/fruits/raisins/coconut. I used 3/4 cup toasted pecans.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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 <i>Ingredients III</i> comes in handy.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat your oven to <b>350F</b>. This will be the temperature you're baking your cinnamon buns at.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place swirled-side-up buns into the glass dish.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Your dish should start as the caramel sauce -> then nuts/fruit/etc -> then buns -> brush the buns with the reserved caramel sauce.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake at 350 for about 30 minutes, or until the tops are lightly browned.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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).</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJIaqDHUB9QcDvUPn_8v_NgUKYybBMBcMTD-p9X_dCqOSOHCehj4eRRupAfN3PSkafyhjgl_c3yjo_TVq8CDnRfDvEP22jZzipfXYcg3QWCBZ95LE8T-hGKbuXhIT0SsmAhTYLdXi004/s1600/cin2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJIaqDHUB9QcDvUPn_8v_NgUKYybBMBcMTD-p9X_dCqOSOHCehj4eRRupAfN3PSkafyhjgl_c3yjo_TVq8CDnRfDvEP22jZzipfXYcg3QWCBZ95LE8T-hGKbuXhIT0SsmAhTYLdXi004/s320/cin2.jpg" width="320"></span></a></div>
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<br>Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0tag:blogger.com,1999:blog-8692485324519121290.post-6845425776134109252015-04-19T11:00:00.000-05:002015-08-31T18:02:07.454-05:00Cheesy broccoli rice casserole.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_7mqFPowtrxCZKN0pXvX_BoKGTOC5cmIAIGnGTFWvU3GWauftUIHv1r_rSePEh7x1oMnZPCo0TN5p1f6xJkDIsdRw66WHskmW-zlnq97CgwmvR2TKAij0-eGU2oJdgpOGoR2q6ZIFJ-E/s1600/rc1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_7mqFPowtrxCZKN0pXvX_BoKGTOC5cmIAIGnGTFWvU3GWauftUIHv1r_rSePEh7x1oMnZPCo0TN5p1f6xJkDIsdRw66WHskmW-zlnq97CgwmvR2TKAij0-eGU2oJdgpOGoR2q6ZIFJ-E/s1600/rc1.jpg" height="320" width="213"></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5XrwOclptrxvIMBzOKO0dTYH70ZCw0dEREtZD6kqnszT6h4ObpS7-vwFDlnzwNGs2LCerQKvAuu8tmvZ-8HvbFkfi6LWGFzv0d0ciMVuyFqeqyjJCtE9lhuOTUuqQzBAGt5wwv3mwfs/s1600/RC2.jpg" height="213" style="font-family: Arial, Helvetica, sans-serif;" width="320"></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Step One:</u></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat your oven to <u>350F</u>. Stick that oven rack on the highest position. Throw <u>1 cup basmati rice</u> in your rice cooker. Let your rice cooker do the work with <u>2 cups water</u> added to it.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Step Two:</u></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Boil up a pot of water. Add in <u>1/2 cup raw cashews</u> + <u>1/2 cup chopped raw yams</u>. Boil for about ten minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Step Three:</u> </b></span><span style="font-family: Arial, Helvetica, sans-serif;">Saute the following..</span></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">1 cup broccoli, chopped</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 zucchini, chopped</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 onion, chopped</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">6 mushrooms, chopped</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup finely chopped / matchstick carrots</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Step Four:</u></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Drain cashews and yam. In a wee blender, blend these up with <u>1 1/2 cups almond milk</u>, <u>1/2 to 3/4 tsp salt</u>, <u>1/3 cup nutritional yeast</u>. Add <u>pepper</u> if desired.</span></div>
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<b style="font-family: Arial, Helvetica, sans-serif;"><u>Step Five:</u></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Either <u>layer</u> your casserole (vegetables, sauce, rice, sauce, x2) or <u>mix everything together</u> and place in your casserole dish that ought to be ~8x12". Add in some FYH shreds too!</span></div>
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<b style="font-family: Arial, Helvetica, sans-serif;"><u>Step Six:</u></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Melt <u>1 tbsp butter</u> and stir in <u>1/2 cup panko</u>. Spread on top of casserole.</span></div>
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<b style="font-family: Arial, Helvetica, sans-serif;"><u>Step Seven:</u></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Bake</u> on the <u>top rack</u> for <u>20 minutes</u> on the nose.</span></div>
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<br>Caitlin S.http://www.blogger.com/profile/02024785559534352391noreply@blogger.com0