Posts filtered by tags: Vegans[x]


 

Purple Sprouting Broccoli on Pasta

This is a lovely simple meal using fresh purple sprouting broccoli from our garden. The sprouting broccoli unfortunately does not keep its purple color. It is very nice served with a mixed salad, whole grain bread and a vegan organic wine. Serving Size: 4 Ingredients: 14 ounces (dry) pasta (orechiette, castellane or even penne) 4 tablespoons olive oil 3 cloves garlic, thinly sliced or minced 1 organic lemon, zest and juice 1½ pounds purple sprouting broccoli ½ teaspoon red pepper flakes salt a...
Tags: Pasta, Vegans, Broccoli, Pasta & Noodles


Tagliatelle with Mushroom and Tofu Ragù

Late winter/early spring is a difficult time for fresh foods up north. We still have some winter vegetables like kale, savoy cabbage and parsnips in the garden, but it will be a while longer before fresh green vegetables are ready to be enjoyed. Therefor, mushrooms are a delightful opportunity for tasty meals at this time of the year. Serving Size: 4 Ingredients: 1 pound brown mushrooms, cleaned and sliced or quartered 1 pound tofu, blotted dry and cubed 4 shallots, (or 1 large white onion) 1 ...
Tags: Main Dishes, Pasta, Mushrooms, Vegans, Pasta & Noodles, Tofu Ragù, Mushroom Ragu on Gnocchi Mushroom


Review: Curried Pumpkin and Chickpea Burgers

These burgers really are delicious! We’ve collected and tried many different vegan burger recipes in the past, but these are definitely the tastiest. The recipe was created by Ella Suihko from Ella’s Experimental Kitchen and was featured at One Green Planet. We did make them according to the instructions. Our burgers were served on a whole grain bun, with lettuce, tomato, melted vegan cheese and red onions with ketchup. The burgers make a healthy filling meal as well as tasting so good. Curri...
Tags: Reviews, Pumpkin, Vegans, Squash, Ella, Spicy Pumpkin Sauce Ricotta, Chickpea Burgers, Ella Suihko, Winter Squash Chickpea Tajine Thai Curried TVP


Pasta with Kale and White Beans

This is one of our favorite meals which we usually eat over the winter months. This time we used a special German heirloom kale variety called ‘Lippische Palme‘. During the winter this kale turns into a dark violet-green color. It looks lovely in the garden, is healthy and tastes great in many meals. Serving Size: 4 Ingredients: 8 ounces pasta, we used whole wheat penne 1 bunch 14 ounce kale 2 tablespoons cooking oil 1 red bell pepper, de-seeded and cut in bite sized pieces 1 medium onion 2 cl...
Tags: Cook, Pasta, Vegans, Kale, Tomato, Pasta & Noodles, Pearl Barley Kale


Lemony Gnocchi with Broccoli and Mushrooms

This is a delightful meal, full of flavor and filling. We enjoyed it with a mixed salad and a glass of vegan organic wine. Serving Size: 4 Ingredients: 1 large onion, finely chopped 2 tablespoons olive oil 16 ounces broccoli, cut in spears and florets 8 ounces mushrooms, cleaned and sliced 16 ounces gnocchi for the sauce: 2 lemons, juiced 1 heaping teaspoon vegetable bouillon powder 2 tablespoons olive oil salt and pepper to taste for the garnish: 2-3 ounces non-dairy cheese, shredded lemo...
Tags: Main Dishes, Mushrooms, Vegans, Broccoli, Gnocchi, Pesto Gnocchi


Au revoir, Mamounette.

I guess I should post something. It’s been a while. I’ve started too many posts like this but the circumstances are different this time around. If you aren’t on Instagram, you might have missed the news that my mom passed away in an incredibly brutal way a couple of months ago. (Damn, almost 2 months already. It feels like it was yesterday.) We were incredibly close. She was even a tester for my cookbooks. I think the only two or three recipes she didn’t test for me where those with ingredien...
Tags: Food, Vegans, TMI


Winter Squash Pot-stickers with Asian Dipping Sauce

This is a new recipe to enjoy winter squash or pumpkin. It does take a bit of work, but is well worth it, they taste very nice, especially on a cold, blustery day. Serving Size: 2 Yield: 7-8 large pot-stickers Ingredients: for the dough: 2 cups AP flour (or AP and semolina), (we used 1 cup each of AP, and semolina ½ teaspoon salt 3 tablespoons oil ⅓ cup water for the filling: 2 cups winter squash (pumpkin), pureed 1 large onion, chopped 1 tablespoon oil 2 tablespoons ginger, fresh, grated ¼ ...
Tags: Main Dishes, Squash


Winter Squash and Hazelnut Soup

This tasty, mild soup is very nice on a cold day. Using the nuts to thicken the soup brings extra nutrition to the meal. We enjoyed it with a fresh wholegrain bread. Serving Size: 4 Ingredients: 1 tablespoon cooking oil 1 medium onion, diced 2 cups pumpkin puree 2 cups water 1½ teaspoon vegetable bouillon powder 1 can coconut milk ½ teaspoon cinnamon ½ teaspoon ground ginger ⅓-½ cups hazelnut flour (or hazelnut butter as alternative) 1-2 tablespoon maple or agave syrup salt and [pepper to tast...
Tags: Cook, Soups, Pumpkin, Vegans, Squash, Hazelnut


Spinach and Sun-dried Tomato Biscuits

With the holidays coming up, baking powder biscuits are so versatile and always tasty. We enjoyed this variation using spinach and sun-dried tomatoes. Yield: 8-12 biscuits Ingredients: 2 cups AP flour 1 tablespoon baking powder ½ teaspoon salt 4 tablespoons vegan margarine handful l baby leaf spinach sun-dried tomatoes ¾ cup soy yogurt or non-dairy milk Directions: Preheat the oven to 450°F/232°C. Wash, spin dry and roughly chop the spinach. Cut the sun-dried tomatoes in small pieces. Pla...
Tags: Ap, Breakfast, Vegans, Spinach, Breads and Muffins, Gnudi


Salsify with Pearl Barley, Kale and Spicy Tofu Pieces

Salsify is one of our favorite winter vegetables. It is very mild in flavor, rather like white asparagus. We really enjoyed this meal using the salsify with barley in a risotto way. Serving Size: 4 Ingredients: 8 black salsify roots 1 tablespoon lemon juice 2 cloves garlic 1 tablespoon olive oil 1 cup pearl barley 1 quart vegetable bouillon (divided) 2-3 cups kale, chopped 8 ounces prepared spicy tofu pieces 2 tablespoons nutritional yeast 4 ounces vegan cheese, grated salt and pepper to taste...
Tags: Main Dishes, Vegans, Kale, Tofu, Barley, Black salsify, Spicy Pumpkin Sauce Ricotta, Pearl Barley Kale, Herb Salad Barley Risotto


Taco Salad in a Jar

We’ve been enjoying salads in jars lately. They are a good way to transport a meal, as well as storing for a short time. One can make them ahead of time, and then enjoy at ones convenience. Serving Size: 2 Ingredients: for the creamy salad dressing: ¼ cup olive oil ¼ cup white balsamic vinegar 1 teaspoon vegetable bouillon powder 1 tablespoon maple or agave syrup ¼-½ jalepeno, de-seeded and minced ¼ cup soy yogurt salt and pepper to taste for the salad: Mixed salad greens, washed and spin dr...
Tags: Vegans, Salads, TVP, Taco Salad, Vegan Pea Salad Lentil


Mushroom Ragu on Gnocchi

This is such a handy meal to make. It’s quick and easy and filling. Great for cold winter’s nights. You can use any kind of mushrooms available and what you prefer. We have made our own gnocchi often, but we also keep remade packaged gnocchi on hand when there isn’t time to make gnocchi from scratch. Serving Size: 4 Ingredients: 1 onion, chopped 3 tablespoons cooking oil 2 pounds mixed mushrooms, we used button and oyster mushrooms 1 red bell pepper, de-seeded and chopped 1 can crushed tomatoe...
Tags: Cook, Main Dishes, Mushrooms, Vegans, Gnocchi, Winter Squash Spinach and Vegan Feta Gnocchi, Creamy Vegan Tomato Sauce Turnip, Creamy Mushroom and Spinach Crepes Mushroom, Turnip Greens Strudel Review


Roasted Brussels Sprouts with Maple Mustard Sauce, Apricots, Almonds, Raisins, Almonds and Oranges

Oh friends, this is a very special way to enjoy Brussels sprouts. It would make a great holiday side dish. The recipe makes 4 servings, but I would recommend making double the portion as most people would really ask for second servings. Serving Size: 4 Ingredients: for the Brussels sprouts: 2 pounds Brussels sprouts, cleaned the end trimmed off and cut in half 6 tablespoons olive oil 6 tablespoons maple syrup 2 tablespoons grainy mustard 1 pinch each salt and pepper for the extras: 4 ounces ...
Tags: Side Dishes, Brussels, Orange, Vegans, Brussels Sprouts, Apricot, Warm Fall Salad


Lebanese Green Beans with Tomatoes (Loobyeh)

We really enjoyed this meal of a cool fall evening. The flavors are mild, yet with enjoyable spiciness. It is a traditional Lebanese recipe, easily adapted to be vegan using the TVP medallions. S Serving Size: 4 Ingredients: 6 ounces dried dried TVP medallions or large chunks boiling water 1 tablespoon cooking oil 4 cups green beans, ends trimmed off and cut into 2″ pieces 1 15 ounce can crushed tomatoes 1 can tomato paste 1 medium onion, chopped 3 cloves garlic, minced 1 teaspoon cumin 1 teasp...
Tags: Main Dishes, Vegans, TVP, Green Beans, Smokey Tofu Gnocchi, Barley Risotto


Vegan Sage Biscuits

Sage has such a lovely “musky” aroma and taste. It is an amazing herb, it can withstand the freezing temperatures, and grows lush in the summers. It really should be used more often than just stuffing at holiday time. I harvest sage throughout the summer, drying some and freezing others. And this year I will also make sage syrup so it is on hand for cough and cold season. We really enjoyed these sage biscuits last Sunday. They are a basic baking powder biscuit or scone recipe with a generous add...
Tags: Ap, Breakfast, Vegans, Chris Walker, Breads and Muffins, Vegan Version Vegan Dandelion Pesto Vegan Pea


Purple Pesto Pasta with Beets

We have been making various kinds of pesto this year. Last night we enjoyed purple beet leaf pesto on pasta with beets. It was really delicious and fun to make. Serving Size: 4 Ingredients: organic spaghetti for 4 3-4 medium red beets, peeled and cubed 1-1½ cups beet leaf pesto toasted sunflower seeds as garnish Directions: Peel and cut the beets. Place the beets in a pot and cover with water. Add a pinch of salt and cook until the beets are soft , yet al dente (about 20 minutes). Bring a ...
Tags: Cook, Main Dishes, Pasta, Vegans, Beet, Vegan Cheese Sauce Salad of Roasted Parsnips Beets


Fresh Spinach Ravioli with a Mushroom Sauce

We harvested the first of our organic spinach of the season this morning and enjoyed these delicious ravioli for dinner tonight. it was really lovely having our own home grown vegan meal. Serving Size: 4 Ingredients: for the ravioli pasta: 1 cup semolina or pasta flour ½ cup AP flour pinch salt ½ cup warm water 2 teaspoons olive oil for the spinach filling: 1 lb. fresh spinach, washed 1 leek white and light green parts only, chopped 1 tablespoon oil splash lemon juice 1 teaspoon fresh thyme ...
Tags: Cook, Ap, Vegans, Meals, Spinach, Chris Walker, Apricot, Pasta & Noodles, Gnudi


Asian Stir-Fry Veggies On Noodles

This is really a quick and easy dinner that tastes wonderful. We enjoy it often. Serving Size: 4 Ingredients: 16 ounces broccoli, cut in rosettes and small pieces 8 ounces mushrooms, cleaned and sliced 1 onion, sliced 1 red bell pepper, de-seeded and sliced 8 ounces spicy tofu pieces 4 ounces ketchup 4 tablespoons sweet chili sauce 1 tablespoon oil salt and pepper to taste Asian (udon) noodles for 4 Directions: Cut the broccoli into rosettes and place in a steamer. Steam the broccoli al dent...
Tags: Mushrooms, Vegans, Tofu, Red Pepper, Broccoli, Chris Walker, Savoy Cabbage, Pasta & Noodles, Buckwheat Noodles Creamy Vegan Tortellini


Basil Box – Tasty, Fast & Fresh

I had the opportunity to go to The Basil Box for the first time this week, and I really liked it. I checked out their website in advance and noticed they had a bunch of great looking vegan sauces, and a tasty looking tofu option – I was really happy to see how easy it was to order a vegan meal with them. Everything is clearly labelled V for vegan-friendly, and everything is gluten free by default. It was quick and easy to order and I think it would be a decent option for our whole fami...
Tags: Toronto, Canada, Vegans, Gluten Free, Chiang Mai, Vegan Food, Penang Curry


Udupi Palace – Consistently Great & Kid Friendly

It’s become increasingly more important to me that a place be kid friendly when we go out to eat as a family. That can’t be surprising, we have a three year old, and since he was born, our eating habits have changed. Sometimes that involves eating at home more often (also including delivery), sometimes that involves suffering through long waits and an impatient tiny human. It’s not like we’re not feeling impatient too, it’s just easier to pretend you like waiting when you’re a adult. The...
Tags: Toronto, Vegans, Kid Friendly, Vegan Food, Udupi, Masala Dosa, Udupi Palace


Vegan Dad Bakery

I know its been pretty silent on this page for a while, but that's because I have been busy with a small side project--the Vegan Dad Bakery! It's not a real bakery, per se, but I supply various breads and desserts for our local vegan restaurant, The North Star Diner. It's been a ton of fun helping craft the weekly special and providing long lost treats for all the vegans out there--like Boston Cream donuts! So check me out on Instagram and see what I am up to in the kitchen. I will post rec...
Tags: Boston, Vegans


Brioche Bagels

I recently saw brioche bagels at the grocery store and, quite frankly, they looked terrible. I was pretty sure I could make a vegan version that was so much better than whatever Loblaws was peddling. I was right! These are tender and absolutely delicious toasted with jam, or as a sandwich. They are the perfect addition to any brunch or lunch. The recipe is a Reinhart adaptation and mashup. You can also make two 1 lb sandwich loaves if that is more your thing.  INGREDIENTS Makes 8 large b...
Tags: Baking, Vegans, Loblaws


Rhubarb Barbecue Sauce

This makes a very nice barbecue sauce or even a nice chutney to enjoy as an accompaniment to a tasty meal. Yield: 1½ cups Ingredients: 2 cups rhubarb, chopped 1 onion, diced 1 tablespoon oil 3 tablespoons white vinegar 3 tablespoons brown sugar 2-3 teaspoons mustard 3 tablespoons tomato paste splash soy sauce or tamari salt and pepper to taste Directions: Sauté the onion in a small saucepan. Add the chopped rhubarb and lightly sauté. Add the the other ingredients and bring to a soft simmer....
Tags: Vegans, Condiments, Rhubarb


Rice Pudding

For some reason I had a craving for rice pudding. It's probably because every day reveals another disaster from the conservative government here in Ontario and it's driving me to seek all the comfort foods. This pudding tastes great warm or cold, and if you are not a big fan of raisins just leave them out. The cashews work double duty by providing creaminess and helping the pudding thicken as it cooks. This makes a lot of pudding, so if you are not feeding a family with four very hungry kids ...
Tags: Cook, Dessert, Vegans, Ontario, Rice, Raisins


Bean Stew with Cornmeal Dumplings – a Vegan Slow Cooker Meal

Slow cookers are such useful kitchen appliances, making it handy to prepare your meal in advance and then going about your day, yet having the meal ready when you have supper. We’ve enjoyed this hearty meal after working hard in the garden all day. Serving Size: 4 Ingredients: 2 cups dried large soy chunks (vegetable protein) splash soy sauce 15 ounce can black beans 15 ounce black-eyed peas 20 ounce crushed tomatoes 10 ounces corn 2 onions 2 carrots chopped 2 cloves garlic, minced 2 teaspoons...
Tags: Main Dishes, Vegans, Beans, Carrot


Asparagus On Toast with Creamy Maple Mustard Sauce

Asparagus season is so short, we try to enjoy the lovely fresh asparagus as often as possible. This makes an elegant brunch or lunch menu. Serving Size: 2 Ingredients: 1 lb. fresh asparagus, trimmed 6-8 slices bread 1½ cups soy yogurt 1 teaspoon vegetable bouillon powder 1 teaspoon mustard (more if you desire) 3 tablespoons nutritional yeast splash maple syrup white pepper Directions: If you have white asparagus, you will need to peel the lower part of the asparagus using a vegetable peeler....
Tags: Lunch, Vegans, Asparagus


Chocolate Chip Cherry Cake with Almond Streusel Topping

This is a lovely vegan cake to serve guests on a Sunday afternoon. It is delicious and full of flavor. The recipe was adapted from an old German cookbook. Serving Size: 8 Ingredients: for the cake: 2 cups flour 2 teaspoons baking powder ¾ cup cold vegan margarine, cut into cubes ½ cup sugar pinch of salt 2 egg replacements 1 teaspoon vanilla 3-4 tablespoons soy milk 1 cup vegan chocolate chips for the cherry filling: 4 cups cherries 3 tablespoons cinnamon sugar for the crumb topping:...
Tags: Vegans, Cherry, Desserts and Sweets


Creamy Mushroom and Spinach Crepes

These delicious crepes are totally worth the effort. It may seem like a lot of steps, but it actually isn’t so much, and goes quite quickly. These are really a favorite of ours. Yield: 8-12 crepes depending on size Ingredients: for the crepeps: 1 cup chickpea flour 1 cup AP flour 3¼ cups water 1 tabelspoon sesame oil 1 tabelspoon olive oil ½ teaspoon salt for the filling: 1½ cup soy yogurt 2 teaspoons vegetable bouillon powder, (or salt, pepper, onion powder and Italian herbs) 4 la...
Tags: Cook, Ap, Main Dishes, Mushrooms, Vegans, Spinach, Creamy Mushroom and Spinach Crepes


Red Cabbage and Winter Squash with Stir-fried Tofu

Last year we had an excellent harvest of winter squash and we also still had some red cabbage in the garden. So we only had to add some tofu and noodles for this delicious vegan Asian meal. Ingredients: for the crispy tofu: ½ pound tofu ¼ cup AP flour 1 tablespoon cornstarch for the sauce: 2 tablespoons tamari or low sodium soy sauce 1 tablespoon sushi vinegar 2 teaspoons sesame oil 1 teaspoon maple syrup, (optional) 2 teaspoons cornstarch salt and pepper to taste for the stir fry ve...
Tags: Ap, Main Dishes, Vegans, Squash, Noodles, Savoy Cabbage, Red Cabbage, Smokey Tofu Pieces Beluga Lentils


Tofu Burger Hoagie Roll

This is a quick and easy lunch to make that is very tasty. We used prepared tofu burgers, but of course, you can make your own, or use any other sort of vegan burgers or patties. Serving Size: 2 Ingredients: 2 hoagie rolls, sliced and toasted 2 prepared tofu burgers, pan-fried 2-4 leaves lettuce 1 zucchini or summer squash, sliced 4 sun-dried tomatoes, chopped for the sauce: ½ cup soy yogurt ½ teaspoon mustard 1 tablespoon mixed herbs splash lemon juice salt and pepper to taste ...
Tags: Main Dishes, Vegans, Tofu, Zucchini, Savoy Cabbage, Tofu Burger Hoagie Roll, Spinach Tandoori Beet Salad, Tofu Feta Artichoke Risotto, Smokey Tofu Stir, Buckwheat Noodles Orange Risotto