Monday, December 28, 2009

Breaded Zucchini Sticks with Roasted Red Pepper Dip

As I've mentioned before, I am kind of obsessed with finger foods, pot stickers, apps, dips and the like. So, naturally, I love New Year's Eve, the holiday most conducive to party foods. No heavy, formal meals at the dining room's all about hand-held foods that you can graze on during dance breaks throughout the night.

We're going to a black tie potluck this New Year's Eve and so our house has become a sort of test kitchen over the past couple weeks, as I try to determine exactly what I'm going to bring.

Although this one didn't make the cut, I thought I would share it anyway because it's very easy to make and is great for snacking. The recipe is found here on Happy Herbivore. Give them a try if you're still searching for what to eat while you watch the ball drop!

Saturday, December 26, 2009

Red Lentil Buckwheat Flan

Hope your Christmas was full of vegan treats!
I can't comment too much on this flan because it was made by my mom for Christmas lunch...but it was too pretty to not take a picture of! Lentils, veggies and plenty of spices in a buckwheat pastry..yum! It is reminiscent of a quiche and so would make a great addition to any brunch spread. Thanks, Mom!

Our little family hopes you had a very merry Christmas.

Thursday, December 24, 2009

Merry Christmas!

Before all the chaos ensues, I wanted to take a moment to thank you for your readership and wish those of you who celebrate the merriest of Christmases. Hope you enjoy all those tofurkys and other vegan delicacies and can rest your head while waiting for Santa tonight, knowing that you are truly contributing to peace on earth.

If you're still searching for last minute gifts, how about a donation to, in hopes of a future full of respect and appreciation for the planet we live on and the creatures we share it with?

And finally, because the Muppets are awesome, here is a clip from "A Muppet Family Christmas" from 1987, one of my favourites as both a child and adult. In this clip, the Swedish Chef learns a lesson in compassion while attempting to cook Big Bird - and even forgoes plans to make a Christmas turkey in favour of a vegan-friendly meal. Although not on youtube because of copyright issues, if you get a chance to see it I highly recommend the newest Muppets Christmas movie, "Letters to Santa" (from 2008) - they even eat a tofu turkey in that one! Even muppets are learning the awesomeness that is veganism.

All the best to you and yours,

"This is Vegan"

Tuesday, December 22, 2009

A Christmas Feast

We have a little holiday tradition in our house, in that every year, the Sunday before Christmas, we crack a bottle of red and make a Christmas feast for two. When it comes to December 24-26 (this year, 27) we have dinners and parties galore and there is little time for celebrating the season at home. As such, a few years ago we decided to start doing our own little Christmas, just before the big show.

Since going veg this feast has always included a tofurky. Up until this year it was of the boxed variety, which is fine, but can hold no soy candle to homemade seitan roast (the same one we made at Thanksgiving). We also made a round of stuffing from a recipe on Fat Free Vegan and mashed potatoes with garlic and kale from How it All Vegan. I can't take credit for finding that potato vegan cousins brought it to a family Christmas party we had a few weeks ago and has quickly become a staple in our house. Everything is smothered in miso mushroom gravy, also from How it All Vegan.

Paul also baked a pumpkin cheezecake for dessert, even though I begged him not to. I am going to be on a sugar high well into 2010.

The dinner was delicious but even better were the leftovers. Monday's lunchtime was met with seitan roast on 12 grain bagels with hummus and spinach!

Saturday, December 19, 2009

Christmas Cheer in a Glass

Before I was vegan, my favourite Christmas drink was a glass of Baileys on ice with a candy cane stir stick. While Baileys is no longer on the menu, I was very excited to learn that most varieties of the equally-festive Kahlua are vegan-friendly (thank you for confirming that!).

This is a very simple drink and so I'm not sure it warrants its own entry, but it makes for such a pretty picture that I couldn't resist. Kahlua and rice milk, who would have thought the Christmas awesomeness that this combo could bring on. I find rice milk makes for the perfect mix because it is the mildest of the non-dairy milks and has a sweet hint to it that is reminiscent of rice pudding. If you're feeling a little extra indulgent, break out the blender and turn it into a milkshake with some vegan-friendly vanilla ice cream (but shh, you didn't hear that from me. I would never condone that many empty calories!......... Who am I kidding, I am totally planning on doing this tonight).

No festive drink is complete without a little candy cane flavour along the rim of the glass. A cool find at the supermarket this year - organic, fair trade candy canes! First time I've seen them around these parts. It's a lot of work to crush them, so go ahead and use one as a stir stick instead. Be careful, they melt quickly and the drink can take on a very strong peppermint flavour (who's complaining though, it's Christmas!)

This is a cute drink that is simple enough to make while entertaining over the holidays (which means you'll have time to enjoy the festivity yourself..what a concept!). It looks fancy enough that it just might impress those you're serving it to. If you're not doing much entertaining over Christmas, it also makes a great treat for yourself while curled up next to the tree with your favourite Christmas movie (may I suggest one that features 25,000 imported Italian twinkle lights?).

Tuesday, December 15, 2009

Christmas Goodies via the Second Annual M&P Ugly Xmas!

The second weekend of December marks my favourite of our newer holiday traditions - Ugly Xmas! We encourage our dear friends to stop by for some Christmas cheer by means of a little eating, a little drinking, a little dancing and a little shuffleboarding in their tackiest christmas attire. It gives me an excuse to bake up holiday treats without having to eat them all. Above are gingerbread cupcakes with cream cheeze frosting, from Vegan Cupcakes Take Over the World (where else?!).

These are peppermint patties from How it All Vegan and admittedly the colourful photos of these beauties in the cookbook is what prompted me to buy it in the first place. I definitely wasn't disappointed...if I wrapped them in foil I'm fairly certain I could have fooled people into thinking they were store bought. And they were so easy to make. Almost too easy, as I'm going to be tempted to make them every time the sugar cravings kick in.

And although these photos are not necessarily vegan-themed, I thought I'd share some of our Ugly Xmas finest:

Me waiting for our guests, in a sweater that cost me sweet $3 at a secondhand store!

Paul in an embroidered cotton number that had some strange black glitter all over it, also under $5 from a secondhand store

There were some great outfits this year, wish I could share them all! But only one could win the title of "THE UGLIEST" (voted on by all the guests) and get to wear the crown...

And that was our dog, Dora. But since she was one of the party hosts and thus did not qualify for the crown... went to the two second place winners, Shayna and Kathy!

It was a great night, thanks to all of you who came out - can hardly wait for the 3rd Annual to take place next December!

Saturday, December 12, 2009

Fettuccine Alfredo

I generally like Christmas, but I'm kind of excited for January so that the chaos can slow down and we can return to normal eating patterns. With the hustle and bustle we've been eating a lot more convenience food and it's no coincidence that I have generally felt gross and have had virtually no energy. Not to mention all the Christmas baked goodies and sweets and whatever else that have found their way into our house.

I generally consider December a freebie when it comes to junk food (vegan-friendly, of course) but I'm seriously starting to wonder why. Sure it induces a sense of nostalgia and is usually followed by "Okay, one more - it's Christmas!" but it's really not worth feeling like crap when you realize you haven't got a hope in hell of buttoning your favourite jeans. Or even getting them up over your butt.

After eating a lot of junk over the past couple weeks running in between school, work, the mall and Christmas events, I am throwing in the towel and attempting to restore some sort of normalcy to mealtime. Because time is still a factor this time of year, this means I am going to still rely on convenience but at least conveniences that I make myself without all the extra fattiness typical of fast food and restaurant fare.

So when I saw something on Vegan Yum Yum entitled, "Hurry Up Alfredo" I took it as a sign. Even though I don't really believe in signs.

I wasn't much of an alfredo eater before I was vegan. I found it heavy and it never failed to give me a stomachache. When I was a kid I was told I was lactose intolerant and my solution was to ignore it for fifteen years. As such, eating something like fettucine alfredo was enough to have me curled in a ball on the floor for hours. Fortunately, vegan alfredo poses none of these risks.

For this recipe you literally just put a bunch of ingredients in a blender and cook pasta according to direction. Put the two together, toss in some steamed broccoli for that greeny goodness, sprinkle with freshly ground black pepper, et voila - faster than you can say "veggie burger, no mayo".

I also tossed a caesar salad using Dreena Burton's raw caesar dressing recipe. Dinner was done so quick last night that we had time to scrub the house top to bottom in anticipation for the Christmas party we are hosting tonight (meaning I'll have time for a nap when I get home from work in a couple of hours - hurrah!).

Monday, December 7, 2009

Tofu Tacos

Believe it or not, up until we made these on Friday night I had never had a hard taco before. We usually buy Eziekiel brand wraps for all our south-of-the-border meals to make them just a bit more healthy, but because we were trying a new kind of taco I figured we should try a new kind of shell too.

We make tacos all the time. Usually on particularly busy days, where a package of ground round goes a long way in getting the meal on the table within ten minutes. But, you know how I feel about prepackaged foods...acceptable in times of desperation, but it really shouldn't be the focus of our diets. Plus, when I eat soy I want it to be organic because of all the funky crap they seem to be doing with soy these days and so making vegan taco filling with organic tofu is a priority.

This is really, really straightforward. It's basically crumbled tofu, a bunch of spices and a mushroom-based tomato sauce (the mushrooms give it a thick 'beefy' kind of flavour - next time I think we'll just use regular homemade tomato sauce and dice up some fresh portobellos instead).

The recipe came from the cookbook CalciYum, a book I've mentioned before, which focuses on providing animal-free meals that are packed full of calciyum (although they never use the term 'vegan', every recipe within it is vegan). Tofu, while flawed and not the healthiest food in the world, is loaded with calcium and so I don't think it necessarily needs to be avoided completely. Between the two of us we eat about half a brick of tofu a week, and substitute tempeh in when applicable because it's a bit more health-friendly than tofu. That being said, while these tacos do take a full pack of extra firm tofu, as long as you're not eating it every day I would give it a try.

And because they are upping the calcium, these tacos feature sliced okra:

Not just for gumbos anymore, my friends!

We topped them with diced tomatoes and fresh arugula and baby spinach (hooray for more calcium!). Also, if the taco shell crumbling gets annoying, just break them in little pieces overtop the filling and fresh veggies...makes a mean taco salad!

Thursday, December 3, 2009

Mushroom Barley Risotto & Sugar Cookies

I have been incredibly busy, hence the lack of updates. I've been working some overtime hours in an attempt to secure a couple extra dollars for holiday shopping and I'm also approaching what just might be the end of the end with regard to my Master's thesis (hopefully?). Add holiday parties and dinners to the mix and the time typically allotted for kitchen experimentation ceases to exist.

I did make this mushroom barley risotto (from Vegan Planet) last night that would make a great addition to this year's Christmas dinner:

And it's Christmas time, so of course I had to make sugar cookies at least once this season:

I promise to make more of an effort over the next week!

Tuesday, November 24, 2009

Warm White Bean Dip

I see the merits of having Thanksgiving in November. While I do prefer having it in October here in Canada, I think having Thanksgiving a little closer to Decmeber 25 could delay the inevitable Christmas chaos a little bit.

That being said, I'm definitely already in Christmas mode and our tree is definitely already up. And a quick glance at the calendar verifies that today marks exactly one month until the big man in red makes his rounds.

As such, I've been plotting food ideas for the various holiday parties and gatherings we have going on. Which is something I absolutely love because I really, really love apps and finger foods and the idea of grazing casually over a several-hour span, something that the waistline very rarely permits.

Vegan Christmas ideas are a bit tricky. You don't want to put out something too "freaky", because among some circles it may prompt a refusal to sample. Although it is kind of funny to see the panic on faces when you hint that tofu might be listed among the ingredients of whatever people are scarfing down. Back in the day, my face probably would be among those panic-stricken, don't get me wrong. It's just that now I find it kind of peculiar that a soy bean is considered weird and gross while something that was at one point squeezed out of a cow's nipple is considered quite normal and appetizing. One of the many items on my list of "Things that Make You Go Hmmm".

As a result of this peculiarity of our culture I generally try to avoid using tofu in party foods, because in my experience there is a lot of reluctance toward trying it. And generally I do try and eat minimal amounts of soy myself, so tofu-free dips and treats are a-ok with me.

This is a warm bean dip from Eat, Drink and Be Vegan. To me, it is reminiscent of the warm dips listed on menus of chain restaurants (in a good, comfort food kind of way). It goes great with fresh cut veggies and crackers, so it is perfect for the Christmas potlucks that are so popular this time of year. It also works great as a sandwich spread, if you're lucky enough to have any leftover.

Saturday, November 21, 2009


The first falafel I ever had was in Paris, France at a place called L'as du Falafel, located in Marais, a predominantly Jewish district of the city. It was the only place we ate at twice and I know I would have been glad to eat there every afternoon of our eight-day stay. To date, it is the best falafel I have ever had.

At L'as du Falafel the pita bread doubles as a bowl, which they then load up with the falafel, shredded cabbage and other fresh veggies, give you a fork and send you on your merry way (I was definitely covered in sauce after my attempt to make like the Parisians who surrounded me and eat it while walking around the!)

At this time I was vegetarian and not yet vegan, so I can't guarantee their falafel are vegan-friendly. If I remember correctly, they served them up with a tangy tzatziki sauce, which is not traditionally vegan however I remember the falafel balls being so flavourful that you could skip sauce altogether and not be devastated.

I've tried various pita-based establishments around here and nothing has even come close. I've also tried to make them at home but my attempts pretty much sucked in the taste department. I think I've figured out the problem, though - all previous falafel attempts were baked and not fried (in an effort to be a bit more health conscious, of course).

Now, I don't want this to be construed as me condoning frying. For the most part I think the frying method is used and abused in our North American culture and our arteries are suffering for it. However, when it comes to falafel - and I can't believe I'm going to say it - the flavour and authenticity come out of the frying pan.

I had decided to call in the "find me a great falafel on this side of the Atlantic" search party when I remembered seeing Isa's recipe for them in Vegan with a Vengeance. In the book she talks about singing songs about falafel at Jewish camp as a kid so I figured I better give her recipe a chance before assuming I would be falafel-less until once again finding myself wandering the streets of Paris.

[Falafel, pre-frying]

Ohhh. So good. So so so good and SO close to what I had at L'as du Falafel a year and a half ago. Paul also gave the meal a win, despite claiming to be not much of a falafel man.

Build your own falafel night is a super fun alternative to build your own taco night:

The sauce you see (very poorly) pictured on the right is a creamy tahini, also featured in Vegan with a Vengeance.

The only problem now is that I want to eat this every single day.

Wednesday, November 18, 2009

Veggie Pizza

This pizza is pretty self-explanatory and thus I'm not sure it warrants its own blog entry, but it looked so pretty that I had to share.

Once an adamant supporter of the "pizza without cheese is not pizza" school of thought, hail the vegan gods, I am a convert.

I never realized how distracting the flavour of cheese was until I stopped eating it. So it's not surprising that the "pizza without cheese is not pizza" ideology exists, because it becomes (quite tragically, I think) the very essence of the meal in all its grease-high glory. It becomes how we define the actual thing we are talking about. So naturally when you suggest removing the "essence" it is often equated with blasphemy. Honestly, I wasn't sure how I felt about cheeseless pizza after going vegan so it took me awhile to even try it, assuming it would just "not be the same" and somehow disappoint me, or make me sad to be vegan, or what have you. I was wrong. I couldn't be more wrong.

I've always been somewhat okay with name-calling so call me what you will...I still suggest trying pizza without cheese.

Honestly. I never realized how overpowering it was and how it could take away from how good a spicy tomato sauce can be. And how amazing the fresh-cut vegetables always are. Instead, on traditional pizzas all of this variety gets suffocated under heaps of cheese that in turn sit like a huge lump in the gut area and cause you to curse yourself the next morning when you try and button your favourite jeans.

Now, I won't front like I didn't fancy me some cheese-on-everything back in the day. That overpowering, all consuming flavour almost becomes addictive, doesn't it? Even though I am now all but repulsed by it (seriously...everyone thinks I'm lying when I say that) I understand the difficulty people have with the thought of a life without cheese and quite honestly it was once upon a time my biggest obstacle in moving into la vida vegan. Especially when our culture seems to want to put it on absolutely everything with reckless abandon. I definitely get the apprehension.

However, when I finally determined that my interest in veganism and animal rights and solid nutritional health was stronger than my addiction to dairy products, I realized how much flavour I had been missing by hiding absolutely everything under a ridiculous amount of cheese. Especially in the case of pizza. Instead of the cheese it's now flavoured by the bright tomato sauce, the copious amounts of mushrooms, the fresh bell pepper, the artichokes and the garlic. For once I can actually taste all of it. It's almost refreshing, which is something I never thought pizza could be. Pizza was a meal for eating in sweatpants and sweatpants only, and feeling like a balloon post-ingestion. Now I have no problem having pizza for lunch and then going for a long walk after (I was going to say run......but who am I kidding), instead of groaning in agony on the couch (okay yes, I am starting to get ridiculous here and I do realize -at least hope- most people don't eat five slices of Little Caesar's PLUS crazy bread like I used to).

Further, when I went vegetarian I noticed some differences in how I felt but nothing compared to when I cut out all dairy. I can seriously cut my life in I felt while I ate cheese and how I felt when I stopped and that feeling alone has curbed any sort of non-vegan craving. For real.

In summary: This picture is pretty. Cheese-less pizza is good. And I can't stay away from a good rant to save my life.

Sunday, November 15, 2009

Tempeh Hashbrown Casserole and Pumpkin Chocolate Chip Cupcakes

Despite not being much of a breakfast person, I get ambitious on the occasional lazy Sunday morning. Since we passed out on the couch at promptly 9pm last night (such partiers!) I was up fairly early this morning and decided we could use some hashbrowns.

Hashbrowns are the only exception to my "I Don't Like Breakfast" rule. I was also at the specialty grocer the other day and cleaned them out of Harry's tempeh so when I noticed the recipe for this casserole in Eat, Drink and Be Vegan I decided today was the day to give it a try.

It was really good. Even better sprinkled with a wee bit of hot sauce after it comes out of the it the perfect bite.

After we finished eating, Paul declared: "If this meal were on Facebook, I'd fan it". So there you go. It's good.

I also have excessive amounts of canned pumpkin wasting away in the cupboard so I thought I'd make these pumpkin chocolate chip cupcakes from Vegan Cupcakes Take Over the World. Isa says not to refer to these as muffins, but I don't think muffin is an insult and we thought them to be more muffin-like than cupcake-like, in a good way. There is a very slight cinnamon drizzle on the top to give them an almost sticky-bun kind of feel but they are not the same kind of traditional super-sweet-rot-your-teeth-in-a-good-way cupcake characteristic of the book. As such they make a better post-breakfast treat than traditional cupcakes. Unless, of course, you don't mind chocolate and buttercream at 8am (Truthfully, I'd be lying if I said I've never had a cupcake for breakfast).

Evidently we needed the hearty breakfast because afterwards we thought we were brave enough to start our holiday shopping at Toys'R'Us. On a Sunday. And we quickly realized we were over our heads when we watched a child punch her mother in protest of leaving the store. Yikes!

Thursday, November 12, 2009

Buffalo Seitan Wingz

Holy Mother of All Things Vegan.

Not eating chicken wings is often equated with social suicide around these parts and admittedly, before veg we lived off them ourselves. We had them at least twice a week back then. It still baffles me that I couldn't figure out why I was gaining weight...I must have known deep down I just didn't want to know so Freud hooked me up with a little repression.

I don't miss them at all (even the term 'wing' now gives me the heebie jeebies), although I do miss the social interaction that often revolved around them, which won't necessarily be mediated by this vegan variety since it can be difficult to get omnis to try vegan foods. But it is always, ALWAYS cool when you can veganize something as non-vegan as a chicken wing. And, being the new veg that he is, the way Paul freaked out when he tasted them makes me think that maybe, just maybe they will pass the omni test (currently searching for test subjects - unlike traditional animal test subjects there will be no harm done to you, unless you consider awesomeness harm). Although it is often quite difficult to test these types of things on omnis because people expect things to taste exactly like their non-vegan alternatives and judge them based solely on that criteria alone and not whether or not they taste good of their own merit. It can be quite frustrating as a vegan cook and one of the reasons I very rarely try to mimic or make alternatives to things.

But this was all about my Paul, who never criticizes anything I cook even when it's really, really bad. And instead of the quiet "oh ya, it's good" meaning it's really not that good, his entire face lit up over these suckers. He pretty much took control of making them...which was fine by me because I had other side dishes to tend to. It was actually kind of cute, we were like a little gender-typed couple, him "manning" the "meat" and me making salad. (A little feminist-based humour as a nod to my gender relations past for your Thursday morning.)

The recipe for the wingz is here, on Vegan Dad. I couldn't find bamboo skewers, so we just didn't use them. As you can see Paul tried to shape a couple like traditional wings just to be cute, but it was too much work so we just ditched that idea and made them more like strips:

The one change I think I will make is baking them completely and then putting the sauce on because the wings we are used to around here are smothered in so much crap that it's all over your face (and in your hair...and on the ceiling) when you are finished with them. Obviously that much sauce is not good for anyone's insides, but I think we missed the stickiness a bit by doing them this way (although still very, very good). Vegan Dad actually made these a second time and they do look a bit stickier as well. There's a good chance we didn't use enough sauce either.

The side dish is garlic and rosemary roasted potatoes from How it all Vegan. And I also made a spinach and cucumber salad with Creamy Basil Dressing (from Eat, Drink and Be Vegan):

Oh, and for the best part...we used the leftovers for lunch the next day....BUFFALO SEITAN SANDWICHES! Hells ya we went there!

Monday, November 9, 2009

Miso-Butternut Squash Soup

I have come to the conclusion that there are several people out there who envision me as satan spawn because I have refused the H1N1 vaccination and have been quite vocal regarding my concerns with it. Now, don't get me wrong, your body is private property and because I firmly believe that I can't necessarily be anti-H1N1 vaccine. Although I am. For myself, anyway. Do what you will with your own body; I understand the complexity of scary issues like this. However I strongly urge you to do as much research as possible prior to committing to a side and do not let the criticism of others sway your decision. And as an FYI, this shot is not vegan and while I understand that for many people their veganism is a diet-only circumstance, I am first and foremost an animal rights advocate and environmentalist and this vaccination is neither vegan, nor green. For myself, I am avoiding this flu the same way I attempt to avoid every cold and flu, and that is by not panicking and doing what I can to take care of myself.

It's really very simple. Take care of your body so it can take care of itself. This means eating properly, resting properly, and exercising properly. It's funny to me how we will try absolutely everything to avoid diseases (big pharma is so high-fiving right now), to lose weight and get healthy (there was one time in my life that I paid money for an ab-tronic because I was so lazy. SERIOUSLY!). Our bodies suffer, our health suffers. Now, I don't think it's fair to completely knock the medical industry...there are folks out there with serious issues and I do not want to make light or victim blame, or claim that eating right and exercising will cure all disease. A girl can dream, but I am aware that this is not the case and there is real suffering going on out there that I cannot begin to fathom.

However, the hard, fast truth is that for the vast majority of us, eating properly and going for a walk every once in awhile will work wonders for boosting our immune systems and helping us naturally avoid the viruses so common at this time of year.

This means not only eating vegetables but eating a wide variety of vegetables (what many websites are so cutely referring to as "eating the rainbow"). Vegetables high in beta carotene are especially important for fighting viruses because they increase the number of naturally occurring infection-fighting and virus-fighting cells in your body. A good rule of thumb when looking for veggies high in beta carotene is consulting their colour - foods that are orange typically have significant amounts of beta carotene. Hence the butternut squash soup pictured above.

Miso is also believed to promote a healthy immune system and help the body bounce back from a run-in with a virus. Plus, on top of everything else, it tastes awesome.

This recipe is from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. I really do recommend this cookbook, especially for the chilly months ahead...a big pot of soup is good for the soul and good for the body too. Maybe there's something to be said about, when possible, letting your body do the work for itself prior to resorting to man-made concoctions.

Saturday, November 7, 2009

Spaghetti Squash Marinara

Before I even begin writing about this meal, I have to apologize for the hideous quality of this picture. Spaghetti squash is tricky to photograph on even the most patient of days, which Wednesday night was certainly not. We spent hours wandering around town in search of a new artificial xmas tree for this year and didn't get home until fairly late (oh, how I wish we could be environmentally friendly and get a real one, but alas, Paul is deathly allergic).

When we finally got home I decided to roast what turned out to be THE most stubborn and thick-skinned spaghetti squash I have ever come across in my life - the sucker took nearly an hour and a half to be done. By that point I was hungry and cranky and was not in the mood for fiddling with my camera. I took this one truly horrible photo and sat down to eat.

The funny thing is that I thought this meal was the most efficient selection for such a busy evening because I had a fridge full of leftover marinara from the polenta lasagna I made earlier in the week. It was really only a matter of roasting the squash and chopping/steaming some fresh vegetables.

Don't let the glorious unattractiveness of this photo deter you from thinking this a delicious idea, and a more nutrient-rich alternative to wheat-spaghetti marinara. It's really very simple to put this together: 1 spaghetti squash, 3/4-1 cup of marinara (homemade for the win, but canned will work too) and some of your favourite vegetables and top it off with freshly cracked black pepper and a generous helping of dried chives. Broccoli of course made the cut, because it always makes the cut at our house, as did sunchokes.

These are sunchokes:

Alright, so they are somewhat freaky and root-ish looking. That was my initial thought when our dear produce vendor pointed me in their direction and suggested I try them.

We buy our produce every Friday morning from a local supplier, which is owned by a father and son team. These two men are the greatest. Everytime I walk in there he greets us with a friendly "oh, my vegans are here!". He always has the traditional go-to produce items, but depending on the time of year and what's kicking around he also has some quirky things now and again. In the name of being adventurous and spontaneous, we rarely turn down his suggestions.

Last Friday it was the sunchoke he was suggesting (also called a jerusalem artichoke, which is kind of a misnomer because it is really nothing like an artichoke at all). When I got home I did a little googling to see what these little guys were all about.

And what they are all about is tons of potassium (with fewer calories and a lower glycemic index rating than potatoes). They are also believed to have prebiotic qualities relating to high inulin levels (love your colon!!!) AND these high inulin levels aid ease the body's absorption of calcium. They are also an iron powerhouse, with half a cup equaling 14% of your daily iron intake (compared to the 3-5% found in potatoes). This site provides more detailed information on the power of the sunchoke, articulated in a far better way than my pathetic attempts at sounding like a nutritionist.

All the websites suggest subbing in sunchokes for potatoes, but I didn't get much of a potato feel from them. To me, they were more reminiscent of waterchestnuts and so I threw them in both singapore curry and sweet and sour veggies on rice over the past week (as well as this squash marinara). The web suggests steaming/stirfrying them for 10 minutes or so, but I prefer them crunchy (which is probably why I associate them with waterchestnuts) and so I took them out of the steamer after just a couple minutes.

One thing you don't want to do is peel them before cooking. I know, they kind of look creepy with their skins on, but almost all of the nutrients are located just beneath the skin and you risk losing them when you toss the skin. Just scrub them really, really well - you won't taste the skins at all.

And, because I really do feel bad about how bad that picture is, vegan dad is far more skilled than I am with the camera and sensitive objects like squash.

Oh, and before I more reason to be open-minded about a vegan diet.

Wednesday, November 4, 2009

Polenta Lasagna with Portobello and Kale

I have been trying to learn to love kale. You can't argue with this kind of nutritional gusto. Vitamins, A, C, and K, plus calcium, manganese and fiber. It packs such a nutritional punch in so few calories that we really can't afford to not like it. It's just not worth it.

Plus, kale is in season in the winter (which is quickly approaching around these parts) meaning it is typically less expensive than other greens between Christmas and Easter.

In a way it's kind of a cool leafy green in that, unlike spinach, it doesn't wilt quickly when exposed to heat and so in a way it's easier to work with in a lasagna. It goes soft after some time on the stove, but it's never mushy like spinach tends to get.

I'm not sure what exactly it is that I have an aversion to when it comes to kale. I think the texture bugs me a little bit and it can taste a bit bitter sometimes...but neither of those compare with how good it is for you. So, I've been trying to find ways that I do like it served.

I have been frequenting the Fat Free Vegan Blog for years now, and the recipe for this lasagna always seems to pop up on "current faves". Since polenta has been one of my favourite foods since I was old enough to eat solids I figured this might be a good recipe to bring me over to the kale-loving dark side.

I made a fresh batch of tomato-carrot marinara sauce, after searching through my freezer for an hour because I am sure I had some leftover from the last time I made lentilball subs, which I am sure to find tomorrow. I also couldn't find any premade polenta (and I prefer to make my own) so between making the polenta and the marinara sauce this lasagna turned into quite a project. I suppose I could have just used a canned sauce but homemade is so much better (plus every bit of extra betacarotene helps in these flu-ridden times). Because it was so much work I was kind of hoping we wouldn't like it...but it definitely lived up to its "favourite" status on Fat Free Vegan. And my freeze is now freshly stocked with marinara sauce, so the next time we have this it will not be a laborious task at all.

I'm really happy I went with the kale as opposed to the spinach (which Susan V offers as an alternative). The texture was perfect because the lasagna still had a bit of a crunch, which would be missing in a spinach-based sauce.

And finally, in honour of this nod to a Fat Free Vegan favourite, I would like to congratulate Susan V for being voted Favourite Vegan Blog in the 2009 VegNews Awards. Well deserved!

Sunday, November 1, 2009

This is Halloween!

We love Halloween. Evidenced by those two pumpkins up there, carved so intricately by Paul (who drew out the stencils himself), featuring Jack Skellington and my most favourite of the horror villains, Michael Myers. Which begs the question...if you have a favourite fictional sociopath does that make you a bit of sociopath?

We actually had four pumpkins this year. The two featured up there are permapumpkins that we bought at Michael's. Every year he works so hard on pumpkins and then has to throw them away on November 1 - permapumpkins are the solution to dilemmas of this sort. They last forever, so each year Paul is going to do a couple so that eventually we'll have a lawn full of them every Halloween. It's nice because you don't have to do any gutting, but they are more difficult to work with as the material is more flimsy than real pumpkins. Still, we did get two real ones as well, because it's just not halloween unless your picking out pumpkin guts from underneath your fingernails.

Our plans this year consisted of a little gathering with friends at our place and then venturing off to one of our favourite clubs, a place that goes all out every Halloween. Because people were coming over and because I was craving candy corn something fierce (and it most certainly is not vegan) I decided I was going to brave making my own. Via this recipe.

You may notice there is no picture featuring an enormous candy corn-themed success. All that happened was a whole lot of wasted Earth Balance and burnt hands from touching really hot sugary dough. I really don't know what I did wrong because I have never made candy before but the dough was rock hard and crystalized almost instantly. I couldn't even knead it. This was around 11pm on Friday night and I was exhausted and frustrated so I just tossed the whole thing and gave up on it. Maybe I'll try again next year, when I'm not so rushed. As such, the martini glasses I had set out and was planning to fill with candy corn were instead filled with extra trick or treat candy:

Speaking of which, is is freaking hard finding vegan friendly candy to give out on Halloween! Luckily, I found out all of Maynards staples (Sour Patch Kids, Fuzzy Peaches, Swedish Berries) are vegan-friendly:

I'm about a day too late, but for future reference if you're not wanting to spend an hour huffing and puffing in the supermarket trying to find vegan treats this is a pretty comprehensive list. Be sure to still read the labels though, a lot of the times companies change their ingredients/prep processes quicker than the list is updated.

And because this is me we are talking about, I baked pumpkin cupcakes!

They are the same golden vanilla w/buttercream frosting cupcakes I made for Paul's birthday last May, but I added pumpkin pie spice to make them feel a bit more Halloween-y and dyed the icing orange. I used pecans to make "stems"..they turned out pretty cute!

Because my niece and nephew come to our house for trick-or-treating I made up little grab bags (boxes?) for them featuring these cupcakes, with these adorable Halloween-themed Chinese takeout containers I found at Michael's:

And, because grownups like treats too, this is eyeball punch (vodka-seven dyed red - not very creative):

Our Dora even got in on the Halloween act!

Ooooh spooky.

And finally, although not at all vegan-related, here's Paul as BeetleJuice (I'm sure you have guessed by now that he's a huge Tim Burton fan):

And me, as Little Red Riding Hood with my big bad wolf!

Thursday, October 29, 2009

7 Vegetable Quinoa Pasta

Last year I was trolling around a very small health food store that I found on some random adventure, and came across a vegan cookbook from the 1960s. I'd never seen anything like it. No pictures, just pages of blocky black text and a plastic spiral spine. I am kicking myself now for putting it back on the shelf because there is something cool about experimenting with an old cookbook, especially in the case of veganism. This cookbook was made back in the day...WAY back, before things like soy cheese, veggie ground round and Amy's frozen dinners were even a twinkle in our forevegans' eyes. These people were keeping it REAL: meat-free, dairy-free goodness in the form of loads and loads of whole grains and fresh produce. Don't get me wrong...there's not much I love more than Thursday Taco Nights at our place, but I think it's important to give a nod to our vegan ancestors now and again and acknowledge their fight and how it paved the way for us modern vegans. So that we may enjoy our Thursday Taco Night without having to make our own ground round...finding the Yves variety right in our very own standard issue grocer (not even a specialty store - I bet they never imagined such a thing!).

This recipe is hardly going way back to the grassroots of veganism like that strange little cookbook I found a year ago, but it is from a cookbook that is prior to the new Skinny Bitch and beyond vegan generation. Published in the 1990s, this book is called CalciYum and it focuses on calcium-rich dairy-free meals (duh). Interestingly, it does not use the term "vegan" once throughout the entire book, although all meals are free of meat, eggs, dairy, honey and other animal products.

Calcium is to vegans what protein is to vegetarians - I know when people find out I'm vegan the words "but what about osteoporosis?!" get thrown around quite a bit. Never mind that newer research shows osteoporosis is more related to how the body ABSORBS calcium and the role vitamin D has in aiding this absorption, rather than the sheer quantity of calcium consumed within one's diet...not to mention the research showing the highest rates of osteoporosis among citizens living in cultures that consume the MOST dairy. AND studies have shown that calcium obtained from vegetable sources is more easily absorbed by the human body than is calcium combined with animal protein (what you find in dairy). I think I have ranted about this before? You'll have to excuse me; it's a bit of a touchy subject.

Veganism can ensure you get enough calcium; you just have to do it properly. This cookbook really helps with meal planning. Before the authors even give you any recipes there is a thorough guide to stocking a calcium-rich vegan refrigerator. Spoiler alert: It involves dark, leafy greens and veggies. A lot of them.

This tomato sauce takes advantage of one such leafy green: Bok Choy! It further features broccoli, carrots, garlic, tomatoes, green beans and onion.

Now, I'm aware that there are a lot of picky eaters out there. Especially those of you, bless your hearts, raising children while having the tv constantly telling them that McDonald's is the motherland. I don't normally condone the blending and "hiding" of vegetables because I think children should learn to love them (I honestly believe if it wasn't for our pesky society the child-based aversion to veggies we have come to know would be strongly limited, although I know nothing about children or parenting so you can just file that under Mary Propaganda). However, I understand resorting to kitchen trickery when there is a cranky child screaming in your ear about not LIKING bok choy (do kids even know what bok choy is?). This here is the recipe for you during those moments of desperation because all the veggies are blended into oblivion. If they are still fussy about the green bits poking out here and there, just drown it out with more tomato sauce. They'll just assume it's Chef Boyardee.

Speaking of which, just be thankful that you didn't have to raise me. When I was 7, we went on a trip to Europe and my mom had to pack a suitcase full of Chef Boyardee because she knew I would throw a hissy fit at dinner time and refuse to eat everything presented to me in a foreign country. Brat, much?

Tuesday, October 27, 2009

Maple Walnut Cookies and Hot Apple Cider

This week, Paul is taking a course Monday-Saturday and so he is in classes all day and doing coursework at night. It also means he has to pack a lunch everyday, something neither of us are particularly fond of doing. Back in his omni factory/construction-worker days he would buy loads of lunchmeat and Jos Louis and call it a day. While there IS such thing as vegan lunchmeat and it tastes quite decent, it isn't exactly cheap and probably not the best for you. Most of them have preservatives and are often highly processed and further, we generally try and limit our soy intake to edamame and tofu/tempeh (rather than isolated proteins) so these are not an everyday item in our house. Instead, we cooked up a vegan gluten roast like we did for Thanksgiving, thinly sliced it, et voila - homemade soy-free vegan deli slices!

If you remember grade school like I do, a sandwich hardly constitutes a packed lunch. Back in the day, it was all about snacks and treats at recess! While I doubt there is recess in real estate education, who says midday treats are only for kids.

While I rarely make cookies for just the two of us, I decided to make a batch of Maple Walnut cookies a la Isa Chandra Moskowitz (via Vegan with a Vengeance and recipe posted at this blog) because I was excited at the prospect of maple extract (seriously, I did not know this existed until I saw her recipe). Besides, as an eternal university student, no one understands better than I do that a little sugar rush goes a long way while pouring over the books.

While they were meant to be all for Paul and his scholarly adventures, I couldn't resist trying one (or three) over a mug full of piping hot apple cider (seasoned with pumpkin pie spice) on a particularly gloomy October night. The rest are for him - I swear!

Turns out his packed lunch wasn't so bad after all, although he mentioned that out of a class of 35 it was only him and another student who bring their lunches from home. Everyone else went and got fast food. 6 days of fast food...ew? I sure hope those folks apologize to their colons and their bank accounts.

Sunday, October 25, 2009

Autumn Harvest Soup

For the most part, we don't eat much of the prepackaged/canned food varieties for breakfast and dinner. Lunch, however, is kind of tricky because it needs to be fast and easy on most days. I suppose I don't have much to complain about because for the most part we are both able to be at home for lunch and thus don't have to worry about finding something portable that requires very little maintenance before eating (I am the queen of peanut butter and jelly sandwiches on the days I can't come home for lunch). Although we can eat at home, I find myself seriously lacking creativity when it comes to lunch. I generally prefer to slave away in the kitchen during the latter half of the day and so there are many a can of soup that are warmed up in our microwave during the noon hour Monday-Friday.

I really and truly hate microwaves (I am wildly suspicious even though I know very little about them..something just doesn't seem right about how nuclear things get after only 60 seconds) but I can't seem to shake mine in that tricky noon-to-1pm timeslot of the day. I am also not keen on the prepackaged foods (organic or not) so I've recently taken to making large amounts of soup on weekends that can warm up easily in the microwave during the week, here at home or at work. They are just as convenient as the canned variety. Maybe even more convenient. I happen to be the proud owner of a very ancient can opener and subsequently ALWAYS seem to be cutting myself on the metal edges of the can that it doesn't like to process. As an added bonus, homemade soups are more fresh and I know exactly what goes into them.

This week I decided to try this Autumn Harvest Soup from Nava Atlas' Vegan Soups and Hearty Stews for All Seasons because butternut squash was on sale and I already had all of the other ingredients. It is almost like a chili rather than a soup or stew, as there isn't all that much liquid. I really liked it, because it is hearty, filling and nutrient-rich with the beans and various vegetables but it is not at all heavy, which is great if you have to follow it up with a few more hours of work before the day is done and the couch calls your name.

It's a great way to celebrate the harvest...would definitely be a good light-but-filling meal to serve the kidlets next weekend, before they head out into the night to play tricks and get treats and subsequently gorge themselves with candies well into the night (good luck on Sunday, parent readers!).

Thursday, October 22, 2009

Sweet Potato Enchiladas

A couple months ago I blogged about some difficulty I was having with Vegan Planet and finding recipes that we liked enough to make second time. After the blog was posted I received an email from Robin Robertson, the author of Vegan Planet, encouraging me to continue trying samples from the book.

I decided to give these sweet potato enchiladas a try the other night, because I really didn't like the way things ended between me and Vegan Planet. It felt like a bad breakup, really. Me, the demanding icequeen refusing to see how hard it was trying to make me happy, offering me the world in the form of SO many diverse options and me turning up my nose and looking the other way. I'm like that character in pretty much every romantic comedy that everyone throws their popcorn at.

Since enchiladas are in my Top 3 foods of all time and I also happen to have an obsession with sweet potatoes, I figured this would be a no-miss meal.

Instead of using regular chilis I used chipotles in adobo. Instead of using salsa I just coated the bottom of the pan and the top of the enchiladas with freshly diced onions, garlic and tomatoes (and a couple more chipotles - if you haven't noticed yet, we like things SPICY!). I know a lot of vegan versions use soy cheese as well, but I opted out on that too and I think next time I will sprinkle some avocado on top in the last couple minutes of baking, because avocado is always a good idea.

We were very, very pleased with the results, which tasted even better the following morning for breakfast. Using the chopped onions, garlic and tomatoes in lieu of salsa gave the enchiladas a really fresh taste (although I'm sure it's great with the salsa as well). The fresh veggies coupled with the sweet potatoes gave an earthy harvest feel to a southwestern staple that you most likely don't associate with the farm.

Be forewarned, this meal definitely falls into "messy but marvelous" category, as we (and our placemats) were covered in sweet potato, black beans and chopped veggies before the meal was done. That's half the fun, though.. it means the meal is too good to eat carefully.

And so, the drought is over - I officially retract my previous statement about Vegan Planet. We will be making this one again!

Related Posts with Thumbnails