Tag Archives: Vegan

Summer black bean and corn salad 

  There are recipes for black bean and corn salads everywhere. So how original is this one? I have no idea but my kids devoured it. Not sure if they were just really hungry or if they loved it but I sure did and am very happy to share this ridiculously simple salad recipe that helped me find a use for some of my leafy green celery. 

  Black bean and corn salad 

As a meal this serves 2, as a side 4. 

Ingredients

  • About 2.5 cups of frozen peaches and cream corn 
  • 1 can no salt added black beans, drained 
  • 2 tbsp chopped red onion
  • 1 yellow sweet pepper 
  • Fistful of celery leaves. Chopped. (About 1/4 cup when chopped)

Dressing

  • Juice of 1 lemon
  • 1 tbsp olive oil (adjust higher if using a large lemon)
  • Pinch kosher salt
  • Pinch freshly ground pepper
  • 2 pinches cumin
  • 1 pinch garlic powder

Method

Combine salad ingredients it a bowl and set aside to let corn thaw. (15-20 min)

Mix dressing ingredients in a jar and shake. 

Toss all to combine and serve! 

  
Seriously this dinner came together so quickly last night. I didn’t care if anyone even touched it but everyone tore right in. I served it as a meal with a pickle on the side just because my kids love pickles and olives. But it would make a fantastic side salad for a bbq. I will probably double the recipe next time so that I have leftovers for my lunch and not just the kids! 

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If you like olives, pasta and fun ingredients, this is for you.

I recently posted about the carrot top pesto, (Which I am about to make again as I get carrots today in my basket), I have used it in the soup, spread it on bread, and made a pasta out of it. All were excellent, but this, this was the best. Another pasta dish, I made it using the leftovers from our first carrot top pesto pasta. The first pasta I didn’t prepare, my mother did and did not realize I had given her enough pesto for an entire box of pasta and she only used half the box so it was extremely strong. it was still good but needed a little tweaking to be perfect. well I used the leftovers to make this: IMG_0266Served with a swiss chard and romaine salad, this became a nothing wasted meal. I love it when all the ingredients can be used and nothing finds its way to my garbage – even the leftovers got used, the kids took them for lunch as a pasta salad with some tofu added for good measure. The swiss chard ribs are in the pasta and the leaves in the salad. We grew the swiss chard in the kids garden, a project my mother made for them this year, hot peppers, carrots, green beans, lettuce, chard and tomatoes. a beautiful little heaven of home grown foods.

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This meal came together slowly, I actually intended on just making a salad, ignoring the leftover pasta. But after de-ribbing the chard I realized I needed to do something with it. I thought caramelized onion and chard would make an interesting saiad topping so started that, then inspiration took over, i had a handful of cherry tomatoes left so chopped them in half and added then to the mix, then remembered the pasta in the fridge, and that was it. I tossed a bunch of pitted kalamata olives in to the mix and  as everything cooked down I added wine to deglaze and make a bit of a reduction before adding the pasta and some water. Tossing it all in the same pan the pesto thinned out and the flavours really work well together, unlike the flavour of typical pesto this is more citrusy with a hint of coconut. (there is coconut in the pesto itself and 1-2 tablespoons of lite coconut milk was added to the pesto to make the pasta.) I really like it but that might just be a personal taste preference.

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Hot or cold this dish is fabulous, although because I like warm olives, I do prefer it hot. I used an angel hair pasta here but really anything would work. what is also interesting is I DO NOT LIKE PESTO! I never have. Maybe its the cheese, or the pine nuts because neither feature here. I would actually bet this would be good on Zoodles (but I really have an issue with restricting carbs too much. use a whole grain pasta (pictured is “Smart” pasta) or something fun like buckwheat or rice if you have celiacs. Glass noodles would be killer here.)

Here I give you the correct amount of pesto for the correct amount of pasta, but you can also adjust to taste.

Carrot-top pesto pasta with Olives and chard.

Serves 2 (increase amounts to serve more we only needed this much)

1 tsp olive oil
1/2 onion, thinly sliced
ribs from a small bunch of swiss chard, chopped into strips
1/4 cup white wine
10 pitted Kalamata olives
6 cherry tomatoes cut in half
170g pasta of choice
3  tbsp of Carrot Top pesto
1 tbsp coconut milk
water if needed.

Cook pasta and add the coconut milk and pesto to it, set aside.

Heat olive oil over medium heat in a regular frying pan (don’t use a non-stick pan for this) add onion and cook until translucent, add the chard and continue cooking until chard softens. when a brown glaze forms on the bottom of the pan its time to add that wine. (this is my favourite part). now add the olives and tomatoes when the tomatoes. When tomatoes have softened you can add the mixed pasta and toss to mix and coat. you may need to add some water here. Serve!

Carrot Adventure.

  I got a beautiful assortment from Lufa farms in this weeks basket, but it came with a few challenges.

What to do with

Green Tomatoes (challenge in progress)
Carrots with full beautiful leafy tops (Challenge achieved)
“no so pretty” bag of veggies. (challenge achieved)

The not so pretty bag of veggies was the first thing I tackled, there were 2 onions in there, I also had some carrots nearing the end of their life span in my fridge and celery only fit for cooking. one thing came to mind. Stock. I had never made stock before but how hard could it be. I had fresh herbs growing outside and the veggie scraps from the meal I was making at the time. So in the pot with water went the onion, carrots and celery with an eggplant bottom, some bits of cauliflower stem  and a bunch of fresh parsley and a bunch of fresh oregano. the end result was a beautifully fragrant and flavourful broth (I added salt) that just cannot compare to what you buy in a box!! but now I just enlarged my challenge list to include:

Make something with homemade stock (Challenge achieved)

And then inspiration and a good google search hit. and I managed to deal with all but the green tomatoes in one delicious meal:

  Carrot PB soup with Vegan Carrot top pesto

I mostly stayed true to the respective recipes with the following variations:

SOUP:

I used 4 cups of my homemade stock instead of stock and water. I used chilli powder, ginger and garlic powder that I mixed into the peanut butter before adding to the soup, (instead of chilli sauce, something I do not have in my kitchen) I used an inversion blender because I find it does a better job with less risk of exploding in your face.

PESTO:

I used unsweetened coconut as it didn’t specify, otherwise I followed this and it turned out absolutely delightful. its slightly tangy citrusy notes go so well with the thai flavours of the soup.

  

A Love Affair with Eggplant

Eggplant is one of those strange foods that confuse children (what do you mean its an egg plant, it doesn’t look like and egg and it definitely doesn’t taste like one) and adults aren’t always sure if they like it or not (eggplant poorly done is pretty gross). I love getting my eggplants from Lufa Farms, they are always just the right size and the idea that my food grew on a warehouse rooftop right in the middle of my major city is, well delightful. Especially since whenever I try to grow anything the squirrels get fat and my planters end up empty. I had one in my fridge from my last order and although I really wanted to eat it, cooking in 30 degree weather isn’t really pleasant. So I needed something that required minimal time in front of the stove. And the following two recipes were born.

I love salt, so if you are less of a salt affectionado the first one may be a bit too salty for you, my kids didn’t really go for it (they aren’t used to salt, as I do not cook with it as a primary flavouring very often.) So I cannot in my right mind suggest you try feeding this to your kids either, but its a nice side dish for a summer dinner.

Finding ways to make tofu more interesting is an ongoing experiment, my kids love it but I get tired of eating the same protein with the same flavourings over and over again. Since it was again too hot to bake in the over my BBQ tofu was out (I do not have a grill, I really want one now but its not convenient in apartment living and I am pretty sure I would set fire to my place anyway) Since I had some indian insipired rice a friend had brought over during my recovery from surgery (I had one of my heart issues corrected a few weeks ago!) I decided to stick with similar flavours and it turned out quite nicely.  This, the kids ate.

Photos to come, I need a new phone or camera and so photos for the moment are pretty few and far between.

  

 Pan Seared Eggplant and Tofu
Serves 4

Ingredients:

  • 1 brick extra firm tofu
  • 1/2 medium eggplant
  • pinch kosher salt
  • 1/2 tsp tumeric
  • 2 tsp Coriander
  • pinch of cumin seeds
  • 1/2 tsp cumin
  • 1/2 tsp Cinnamon
  • 1 tbsp dried currants 
  • 1 tbsp olive oil

Method:
cut tofu and eggplant into bite sized cubes,  put in large mixing bowl and toss with currents, salt and spices. (you can adjust these to your taste)

Heat oil in a large non-stick pan over medium high heat (or use a bit more oil in a conventional pan) – you may need to work in two batches if you pan is small – put eggplant and tofu in pan in a single layer making sure all pieces contact the bottom of the pan, stir to flip the pieces every 3-4 min until eggplant is softened and tofu is browned.

Serve over rice or quinoa with a soy sour cream mint sauce (Sour supreme, lemon juice and a lot of dried mint.) 

Eggplant Patties
serves 2

Ingredients:
1 small eggplant of 1/2 medium, sliced into circles
1/2 cup Braggs soy alternative (or soy sauce)
1 tbsp PB2 (or 2 TBSP natural peanut butter)
1 green onion, sliced
3 tbsp chickpea flour
2 tsp olive oil

Heat oil in pan over medium heat.
toss eggplant with the rest of the ingredients in a medium bowl, be sure to cover the eggplant generously. if its too thin and doesnt stick to the eggplant add more flour.

in pre-heated pan place the patties and turn after 6-7 min, you may need longer depending on thickness of your slices, the eggplant is ready when it is completely softened. (the skins edges will sorta curve in and will become transparent)
wonderful served on brown rice cooked in veggie broth.

Bagel and a salad 

I am a montreal bagel addict. There is just no two ways about it. Do not give me a New York bagel that’s just bread. My favourite is pumpernickel closely followed by cinnamon raisin. There is a restaurant that serves montreal bagel sandwiches and salads and they make this great artichoke salad. After exploring the options in my fridge for lunch today I found plenty of salad ingredients including olives and artichokes. And this salad was born. Delicious with a buttered bagel (I use earth balance, I love it ). 

I’ve gotten lazy on the pictures. Mostly because I never think about posting a meal until after I eat it. 

  1. I started with a bed of micro greens (pea) from Lufa farms, chopped up some grape tomatoes, orange pepper, green onion, a little green jalapeño, tossed in some artichoke hearts, and sliced green olives and topped it with a scoop of lightly smashed chickpeas and a tad of nayo with a little sea salt (would work with tuna or salmon too if you eat fish) and dressed with a Red wine vinegrette. I wouldn’t call the salad beautiful, but it sure was tasty. It requires a toasted bagel for eating some of the salad on like a cracker. A dog to Hoover up the floor of bagel seeds always helps too. Personally a nice glass of ice tea makes a perfect match and I enjoyed yogurt with granola as a dessert. 

There is no recipe exactly because this is one of those things that gives well to what’s on hand and the salad dressing is simply equal parts oil and red wine vinegar and some salt and pepper. The chickpeas are literally just smashed with a potato masher salt mayo and a little garlic if you like. Super easy. Works well with any leftover sandwich spread actually. I enjoy hummus with these flavours. Experiment. Trust me you will be rewarded. 

Really Simple Vegan Cream Cheese Icing

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I got a little worked up about the amount of soy and processed foods I was giving my kids as part of a vegan diet this summer, but was freaked out by coconut oil and was just against anything “fake”. Then a good kick in the pants reminded me that everything in moderation is OK. In fact its even good (seriously, think about it) and this cream cheese icing (delicious and totally fake) was born. Whomever decided Icing should be made healthy needs to be shot. Icing is good. Icing is decadent. Icing should be nothing but delicious. this one is. The other beauty of simplicity is that it allows time for more important things, like finding 2 minutes to care for yourself, something as moms we often forget to do.
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Happy Birthday to Me, a cake we can all enjoy. I am always happy when no one, including myself, feels left out of a celebration. I really love cream cheese icing, (and cheesecake) and the veganized versions of these things aren’t always quite what I was hoping for. I am so happy to be able to share this ridiculously simple cream cheese icing.

Vegan Cream Cheese Icing

Ingredients:
3 tbsp vegan butter ( I use earth balance)
one container (8 oz) vegan cream cheese (I used Toffuti, its the only one we like)
1.5 cups of icing sugar (or more, taste/texture)

to add complexity feel free to flavour with citrus (orange zest and a tbsp of juice or lemon zest and 2 tsp lemon juice)

Method:
Using an electric mixer cream the butter and cream cheese together, add icing sugar (best done in small amounts at a time and citrus if using and mix until smooth. refrigerate until you need to use it it keeps about 5 days in the fridge. It can also be frozen, but it does change the texture slightly.

Smother on cakes, cookies, or eat with a spoon. ( more disclosure, this is what happened to the leftover after icing my birthday cupcakes) probably fantastic as a dip for your fruit.

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Stroganoff

My mom will hate me for saying this, but I hated all beef dishes growing up, not because I hated beef per-say but because she couldn’t cook it. (our dog refused to eat leftover meatballs) I only realized this as an adult. So every once in a while I try my hand at a recipe that as a child made me nauseous.

This week it was a Beef Stroganoff, but since we do not eat beef, it was Tofu Stroganoff, inspired by Isa Chandra’s Tofu Mushroom Stroganoff which looked just so delicious but way too complicated for my mood that day I set out to modify the recipe to meet my tastes, and my kitchen. Its still a little complex but less time consuming and fewer dishes to wash than using cashews to make a truly creamy sauce and I am not a cream sauce kind of girl, I love fresh tomato sauces and that is why this has very little in way of creamy ingredients and is instead has luscious fresh tomatoes.

This is a photo-less post unfortunately until the next time I make it because its been a mad house around here.

Tofu Stroganoff

Serves: 4                     Prep time: 10 min                              cook time: 30min

Ingredients:

350g of pasta (ideally a broad noodle, or something like fusilli)
1 package extra firm tofu in thin strips
a total of 2 tbsp olive oil, divided
1 medium red onion, thinly sliced
1/2 tsp of salt
4 large cloves minced garlic
2 portabello mushrooms cut in half then thinly sliced
1/2 pkg (about 130g) cremini mushrooms (white mushrooms ok too)
1 tsp dried thyme
1/2 cup white wine
2 large italian tomatoes or 3 small, diced
1 tsp black pepper
1 cup vegetable broth
1/2 cup milk substitute (or milk) – I suggest soy
2 tbsp arrowroot starch (or 1 tbsp cornstarch)

Method:

cook pasta according to package

in large frying pan heat 1 tbsp oil over medium and add tofu, toss occasionally until tofu takes on some colour. Sometimes I find a spatula helps flip the strips to keep one side only from browning.  cover and set aside.
If you only have one pan you can transfer the tofu to a dish and reuse the same pan. (this also means you can likely use less oil for next step)

Add remaining oil to frying pan and saute onion and garlic until onion is transparent.
add mushrooms and thyme and continue cooking until mushrooms soften and begin to brown. Add the fresh tomatoes, white wine, salt and pepper. Reduce wine over high heat (about 5 min) before returning heat to medium.

while the wine reduces, in a small bowl, mix arrowroot starch with a few tbsp of the milk substitute until smooth, add rest of milk and the vegetable broth and mix well.

add the broth/milk mixture to the pan and stir well, cook until sauce thickens, adjust salt, pepper and thyme as needed add tofu. mix well, lower heat to low, put pasta pot back on burner and mix the sauce into it.

Serve!

This keeps well in the fridge, but I don’t think I would attempt to freeze it.

Also feel free to take on my rule for cooking with wine:

When cooking with wine it is completely acceptable even if you are alone to enjoy a glass as well.

I am looking forward to experimenting slowly with recipes that I couldn’t get into as a kid that maybe now I will like with a veg twist. If you have a favourite let me know!!!!