Vegan Miscellanies

Vacation, Grilled Food, and a Place in the Hammer

I only get a couple of vacation weeks a year, so I took my first week off the last week of April. Jihan managed to get the same week off, and we had both business and pleasure to take care of during that week. We did the pleasure part first, going up to a small rented cottage in Minden, Ontario, with our bikes on the back of the car. Friday and the weekend we used to look for a new place in Hamilton, our old hometown.

Though vacation week, after a sunny, summery week, turned out to be fairly cool, we did manage to get a little cycling and hiking done.

A lot of people neither like to engage in physical activities like cycling and hiking during their vacations, nor spend much time cooking for themselves. For them vacations are about complete relaxation. We like to be active in nature and get creative with our cooking.

Because of the somewhat cool and wet weather, and the barbecue's unsheltered location, we decided to use our electric CuisinArt griddle and grill for coconut milk pancakes (like the coconut milk crepes, only a little thicker) in the morning and wonderful grilled creations in the evening.

One evening I grilled up some veggie burgers, giant mushrooms (size and shape like portobello, but white), and sliced zucchini. I put the grilled veggie burgers and barbecue-slathered giant mushrooms inside rosemary ciabatta buns (grilled lightly after putting on vegan mayonnaise), together with mustard, slices of vegan jalapeno cheese, organic kosher-dill pickles, onion, and fresh tomato. On the side we had the grilled zucchini and a simple baby spinach and red bell pepper salad. Jihan made the salad and the dressing that went with it.

Another evening I grilled sweet corn on the cob, more veggie burgers, and barbecued veggie kebabs made of  king oyster mushroom, onion, zucchini and red bell pepper slices. I drizzled extra virgin olive oil over the kebabs as they grilled, before basting them with barbecue sauce. On the corn on the cob we simply put a little unsalted margarine and sea salt.

Also in Minden, we discovered a cafe that, while neither entirely vegetarian nor vegan, was owned and operated by a young woman and her father who were very open and willing to veganise dishes. I'll write about the Gravity House Cafe Coffee House separately.

After we returned from the cottage we spent a couple of days in Hamilton to look for a new place. The hammer, as it's sometimes called, is our old hometown, and it happens to be halfway between where I work and where Jihan will study in the coming year. I'm sure the new place in Hamilton will be referenced on this blog in the coming months, as will the city itself.

We're Back from our Short Vacation :>(

We are back from our short vacation. We rented a small cottage only slightly up north in Minden, Ontario, a small town near Algonquin Park.

Jihan has just posted one of our delicious Lebanese staples, red lentil soup. It is delicious and one of her comfort foods. And I have some yummy grilled foods to share with you that we cooked up at the cottage. Since vacation is, sadly, at an end now and I must get to bed, I shall write about the grilled foods tomorrow soon.

Just to get you warmed up (don't drool on your keyboards), here's a picture of the grill before one evening's feast.

Wait for it...

Lebanese Red Lentil Soup

Okay, folks, I finally have a moment to write up the Lebanese red lentil soup post.  I'm sorry I haven't done it earlier -- I type a lot slower than Abram, and have been on vacation until this weekend.  Here's the recipe for one of my few much-cherished comfort foods:

Lebanese Red Lentil Soup

• 1 lb dry red lentils (sorted and washed)
• 10-12 cups water (depending on how thick you want the soup to be)
• salt to taste (I generally use sea salt)
• 3-5 tbsp sunflower or other veg cooking oil (I find that sunflower oil has a relatively neutral taste)
• 1 large onion, chopped
• 2 tsp whole cumin seeds
• 1/2 bunch of fresh Italian parlsey, finely chopped

1. Place lentils in a large pot with water and bring to near boil on high heat. 
2. At near boiling point, bring the heat down to medium and make sure you scoop all of the foam or "scum" off the top.  When the heat is brought down to medium, cook the lentils for about 30 minutes, or until the lentils turn a pale yellow and are fairly soft. 
3. Meanwhile, in a frying pan, heat the sunflower oil and saute the onion and cumin seeds until the onion is translucent. 
4. Add the sauteed onion and cumin seeds to the lentil pot along with salt (I generally put in a small palmful) and parsley and cook for an additional 10 minutes. 
5. Remove from heat and serve in bowls with some fresh-squeezed lemon juice.  Enjoy!

Tomato and Chinese Eggplant Stew over Rice

Jihan made this wonderfully simple, yet bold and delicious tomato and Chinese eggplant stew. Actually, she made two wonderful dishes yesterday, this stew and Lebanese red lentil soup. That'll be in a separate post.

Here's how simple it is:

• 3-4 Tbsp extra virgin olive oil
• 3-5 cloves garlic, thinly sliced
• 1 medium onion, diced
• 1-2 red Thai finger chillies, chopped
• 1 Chinese eggplant, diced
• 2 bay leaves
• 1 28oz can tomatoes, with juice, diced (we used President's Choice Organics)
• 2-3 sprigs of fresh basil (tear off whole leaves, rather than chopping the basil)
• salt to taste

1. In a pan or medium pot, saute garlic, onion, chillies, Chinese eggplant, and bay leaves in extra virgin olive oil on medium-high heat until onions are translucent.
2. Add diced tomatoes, with juice, and bring to boil.
3. Add fresh basil and salt and cook on medium heat until eggplant is tender.

Serve over a bed of rice (we used brown basmati rice). Delicious!

Serves 2 if used in a single course meal, or up to 4 if served alongside appetizers or another course. As usual, we simply pigged out and ate the whole thing in one sitting.

Spicy Sweet Sprouted Black Beans

I had sprouted black beans that needed to be used up, and a small amount of sprouted chickpeas. There weren't enough of either to make a meal for two, so I decided to add the chickpeas into a dish that normally doesn't, and probably shouldn't, have them.

I wanted a dish with ample spice, but also a hint of sweetness. Maple baked beans came to mind. Unfortunately, I put a little too much maple syrup in and made them a bit too sweet. Note to self: stick to the black beans (or white) for this dish, and cut down on the maple syrup, but definitely keep the spice, mushroom, and red bell pepper.

So, while good, this dish wasn't quite as good as the picture would have you believe. The recipe below includes the adjustments I think necessary to make it a truly delicious dish. Just think of this as a beta version. Test, tinker, and improve.

Here you go:

• 1 1/2 cups sprouted black (or white) beans
• 3 tbsp olive oil
• 1 medium onion, chopped
• 1 large red bell pepper, diced
• 2 portabellini, diced
• 1 or 2 red Thai finger chillies
• 3 oz. tomato paste
• 2 tbsp pure maple syrup
• 2 tbsp soy sauce
• 1/2 cup water
• salt and black pepper, to taste

1. If not already cooked, put sprouted black beans in 4 cups water with 1 clove garlic and bring to boil. Reduce heat and simmer for 14 minutes.
2. In a heavy cast iron wok or pot, saute onion, mushrooms, hot peppers, and red bell pepper on medium-high heat for a few minutes.
3. Once onions are translucent and peppers begin to soften, move these to one side and add drained beans on other side.
4. After a minute or two, mix well and keep on high heat while preparing sauce.
5. In small bowl, mix tomato paste, maple syrup, soy sauce and water.
6. Add sauce to pot, reduce heat and simmer for 15 to 20 minutes, stirring now and again.
7. Add salt and pepper to taste and remove from heat.
8. Serve with pita or other fresh bread and a slice or two of orange.

Enjoy!

Lebanese Okra and Tomato Stew

While it is preferable to use fresh okra and tomatoes for this dish, canned okra and diced tomatoes will work well when short on time or energy.

This is a delicious, hearty, gut-healthy dish, loaded with vitamins A, Thiamin, B6, C, folic acid, riboflavin, calcium, zinc and dietary fiber. And both the mucilage (the slimy stuff around the seeds) and the fibre contained in the pod are excellent for gastrointestinal health.

But enough about the health benefits. Let's talk taste! This is a very simple dish, but is just bursting with flavour. As with many Lebanese dishes, it is the holy trinity of olive oil, garlic and lemon that flavour this dish. The texture, however, is all in the okra.

Here we go:

• 3-5 tbsp extra virgin olive oil (some use up to 1/2 cup)
• 4-5 cloves garlic, minced
• 28 oz. can okra (or equivalent of fresh okra)
• 28 oz. can diced tomatoes (or equivalent fresh, ripe tomatoes)
• 5 small white onions, chopped (generally included, but we opted for no onion and lots of garlic)
• up to 1 1/2 cups fresh cilantro leaves, finely chopped (we were out, unfortunately)
  
• 3-4 tbsp lemon juice
• sea salt to taste (if using canned okra and tomato, skip salt)

1. Saute minced garlic in olive oil for a minute or two (don't allow too much browning).
2. Add onion, if using.
3. Add okra and bring to boil.
4. Add diced tomatoes and bring to boil.
5. Simmer for a few minutes, or until okra is tender.
6. Add salt and cilantro.

Serve over brown basmati or other long-grain rice. Enjoy!

Apple and Potato Soup a la Normande

This is another veganization of a Normandy dish. It can be eaten hot or cold. Though it may look a bit like a breakfast cereal, this is a wonderfully delicate soup with just a hint of sweetness borrowed from the apples, sherry and coconut cream.

In Normandy, so I've read, this soup (that is the dairy-laden version called La Pommeraie Glacee) is often served as a first course to an autumn meal of roast duck or chicken with roasted root vegetables. Vegans wishing to use it similarly could have it before a hearty meal of Tofurkey Roast, roast seitan, or baked tofu and roasted root vegetables.

It is hearty enough, however, to have it on its own as a main course. That's how we had it. And the recipe makes so much that there will most certainly be leftovers to try chilled.

Here we go:

• 4 tbsp non-hydrogenated margarine
• 2 leeks, cleaned and sliced (mostly the white part)
• 4 apples, chopped, not peeled (I used Red Delicious, though apparently tart green ones  like Granny Smith are ideal)
• 6 cups stock (3 cups water, 3 cups soy milk, 1 tbsp soy sauce and 1 tsp marmite)
• 3 cups small yellow potatoes
• 1 cup heavy coconut cream (I used a package of creamed coconut)
• 2 teaspoons cream sherry or, more traditionally, Calvados
• 1/8 tsp cinnamon
• salt and pepper to taste

1. Sautee sliced leeks in margarine for 3-4 minutes on medium heat, covered.
2. Toss in sliced apples and cook, uncovered, for about 5 minutes, stirring occasionally so apples are well coated with margarine.
3. Pour in the stock, add potatoes, and bring to boil. Reduce heat and simmer for about 30 minutes.
4. When apples and potatoes are soft, puree in blender, then return to pot and stir in coconut cream, sherry, and cinnamon.
5. Season with salt and pepper to taste.
6. Garnish with apple slices sauteed in margarine for 5 minutes and then drained on paper towels.

Enjoy!

Portabellas a la Normande

This dish, unfortunately, is not very photogenic. But it is a delicious treat.

Credit for this tasty, mushroomy dish goes to the people of Hezbollah Tofu. See their recipe here. I didn't have fresh shiitake  mushrooms, so I used the dehydrated ones I had on hand. I buy large bags of these dried mushrooms, sometimes called 'flower mushrooms', or 'black forest mushroom', at local Asian markets. As I learned today, they are all really shiitake.

As for the portobello mushrooms (apparently also spelled portabella), those I bought fresh at the grocery store. What I did not know -- I suspect many don't -- is that they are simply more mature crimini mushrooms.

Anyway, on to the dish itself. Though it doesn't look that great in the photo, this dish is quite delicious. The mushrooms and black pepper give this dish its hearty, meaty taste, while the coconut cream, golden cream sherry and apple add a delicious sweetness.

We served it over brown basmati rice, though Sara at Hezbollah Tofu says it goes well with bread and vegan cream cheese.

I did create a category for 'a la Normande' because I know (not from experience, mind you, as I come from a poor Mennonite family in Mexico not exposed to haute cuisine) that there are other dishes under that category that I'd like try in veganized form.

Grilled Portobello and Tofu Sandwich with Grilled Veggies

Though this was a wonderfully delicious and juicy meal, there was one element missing -- greens, either leafy or sprouted. We simply didn't have them at hand when stomach and taste buds began shouting orders.

Throw some veggies (your choice) on a very hot grill. After a couple of minutes, turn them over, squirt a little water over them and cover with a pot lid to steam for a few more minutes. Sprinkle a little sesame oil over now grilled and steamed vegetables. Mix well, then take off grill and set aside.

Cut stem off mushrooms and place caps, upside down, on grill along with slabs of tofu. After a few minutes, turn mushroom caps and tofu slabs over to grill other side. Evenly cover grilled side of both mushrooms and tofu with hoisin sauce (for those who don't like the sweetness of hoisin, a good barbeque sauce works just as well). Turn over and cover other side with sauce. When both sides are evenly covered in sauce and heated through, remove from grill.

Enjoy in a sandwich with vegan mayonnaise, grilled onions and greens. Dig in and get messy.  These babies are juicy! The grilled veggies are great on the side.

Garlicky Tofu Vegetable Stir-Fry with Rosemary Black Beans

Brunch anyone?

We recently purchased a Cuisinart Grill & Griddle. It has a flip top with a grill on one side and griddle on the other. Comes in very handy for vegan pancakes and omelettes, grilled vegetables and seitan, and even stir-fries.

Above is this morning's brunch. Garlicky Tofu Vegetable Stir-fry with Rosemary Black Beans and wholegrain baguette slices.

Garlicky Tofu Vegetable Stir-Fry:

• 1 425g package firm tofu, cubed
• 2 carrots, sliced diagonally
• 2 celery ribs and tops, sliced diagonally
• 1 medium onion, diced
• 4-5 cloves garlic, minced in olive oil
• 1 inch fresh ginger, minced in olive oil
• 3-5 tbsp naturally brewed soy sauce
• 1/4 tsp turmeric
• 1 tsp curry powder
• salt, to taste
• a little water to steam vegetables

1. Place garlic and peeled fresh ginger with 3-5 tbsp olive oil in a small bowl or blender. Blend to a creamy consistency.
2. On hot griddle, place sliced vegetables.  Add a little water over them and cover with a pot lid to steam for a couple of minutes. Stir well and set aside.
3. Place cubed tofu on very hot griddle. Toss until cubes start to brown. Add soy sauce and continue to stir-fry for a couple of minutes before mixing in the creamy garlic and ginger in olive oil. Mix to cover cubes evenly.
4. Add vegetables over tofu cubes, add turmeric and curry powder and stir-fry for a few more minutes. Stir regularly so nothing gets burned.

Rosemary Black Beans:

• 1 1/2 cups sprouted black beans (1/2 cup dry)
• 1 clove garlic, whole
• 1 fresh tomato, diced
• 1/2 tsp oregano
• 1 tsp rosemary
• pinch of black pepper
• salt, to taste
• margarine for frying

1. Place sprouted black beans in pot with garlic clove and 3 cups water. Bring to boil, then reduce heat and simmer for 25 minutes.
2. In a heavy pan or wok, place 1-2 tbsp margarine and heat until it begins to sizzle.
3. Add drained beans with the cooked garlic clove. Use spoon to squash soft garlic. Fry on high heat while dicing tomato. Add tomato and fry for a couple of minutes, or until tomato begins to disintegrate.
4. Add oregano, rosemary, black pepper and salt and fry for a couple more minutes.

Serve with a wholegrain baguette, a fresh salad, and a beverage of your choice. Enjoy!

Serves 4.

Vegetable Spring Rolls with Spicy Peanut Dipping Sauce

We had these raw, fresh, utterly delicious vegetable spring rolls with spicy peanut dipping sauce for dinner tonight. I know it's meant as an appetizer, but we pigged out and ate 4 rolls each. As appetizers, this recipe serves 4.

Though based on the recipe found on p44 of Vegan Planet, with the dipping sauce on p160 of the same, most of the fresh ingredients found inside these suckers are different. (I highly recommend this book, as also her blog by the same name.)

Here's what I used to make them:

• 8 sheets of rice paper (round)

    Filling:

• 1 cup chopped cilantro
• small bunch baby bok choy
• 1/4 cup shredded carrot
• 1/2 cup sprouts (I used a mixture of alfalfa, canola, clover and daikon radish sprouts, but bean sprouts are more commonly used)
• 3.5 oz. enoki mushrooms

    Dipping sauce:

• Spicy Peanut Dipping Sauce (from Vegan Planet, p160)

1. Prepare filling.
2. Dip each sheet of rice paper in warm water for a few seconds to soften. Place on plastic wrap or, as I did, directly on a plate. I prefer to put the filling in the middle of the wrapper, beginning with the baby bok choy, followed by the mushrooms, sprouts, carrots and cilantro. Fold ends over first, as with a burrito, then fold bottom edge over filling and roll up snuggly.
3. Enjoy with the dipping sauce.

Sprouted Green Lentil Soup

For quite some time we bought Mr. Goudas Eston lentils. On the back of the bag is a recipe for green lentil soup that has become somewhat of a staple in our household ever since Jihan began cooking it. She modified it somewhat, of course, and made it her own.

A practice I find rather amusing irritating is brand name plugging in back-of-the-bag or -can recipes. It's simply absurd. I am no more brand loyal than nationalistic. Unfortunately, most things we need and use are branded. I mention Mr. Goudas only to give them credit for the original recipe.

Anyway, here is our version:

• 1 lb green Eston lentils (sprouted, in this case)
• 10 cups water
• 1/2 cup extra virgin olive oil
• 1 large onion
• 6 cloves garlic, minced
• 3-4 carrots, chopped
• 3-4 celery ribs and tops, chopped
• 3/4 cup chopped fresh parsley
• 1 28 oz. can diced tomatoes
• 2 bay leaves
• salt, to taste
• black pepper, to taste
• lemon juice

1. When using sprouted green lentils the cooking time is greatly decreased. Put sprouted lentils in pot with 10 cups water. Bring to boil, then reduce heat and simmer for about 7 minutes (vs. 30 for unsprouted lentils). Reduce to low heat.
2. Put garlic and olive oil in a large measuring cup or blender (we use measuring cup and hand blender) and mince. Note: if you blend too much you will have a garlic puree instead of minced garlic.
3. Pour minced garlic and olive oil mixture into pan and add chopped carrots and celery. Saute, on medium-high heat, until onion is translucent.
4. Add sauteed vegetables, bay leaves, canned tomatoes with juice and parsley to the lentils. Bring to boil again and simmer for another 10 minutes.
5. Add salt and black pepper to taste.
6. If desired (we always do), add lemon juice to taste to each serving. Enjoy!

Mjadrah: Lebanese Lentils with Rice

What you see above is Mjadrah, a Lebanese lentil and rice dish. This dish is, on its own, entirely vegan, though some people spoon yogurt over the top. We replaced yogurt with soygurt.

Jihan had this at home growing up and, after I came across an online recipe for it recently, we decided that we needed to make it.

We had 2 cups of sprouted lentils sitting in the fridge, just enough to make this wonderful dish. She didn't remember all the ingredients off-hand, so I did a little research, reading a number of versions to her until something rang a bell. Using sprouted lentils is our little innovation, as is the soygurt topping.

Ingredients:

• 2 cups small green (Eston) lentils, sprouted
• 1 cup brown basmati rice
• 2 medium onions, coarsely chopped
• 1 tbsp sea salt
• 1 tsp ground cumin
• 1 tsp ground allspice
• 1/4 cup extra virgin olive oil

1. Cook rice ahead of time.
2. Pour olive oil into a deep pan and, on medium heat, fry onion until golden (take 1/2 out and leave the rest until it is a rich brown).
3. Put sprouted lentils in a medium pot and add just enough water to cover. Bring to boil and simmer for about 5 minutes, then add rice, salt, spices and half of the onion. Mix well and simmer for 2 or 3 more minutes.
4. Serve with caramelized onion and soygurt.

Serves 4

Sprouted Chickpea, Tomato, Avocado Salad

• 2 cups sprouted chickpeas
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 avocados, cubed
• 1/2 cup 1/3 cup extra virgin olive oil 
• 1/4 cup lemon juice
• 3/4 to 1 tsp black pepper
• sea salt to taste

1. Put sprouted chickpeas, onion, tomatoes and avocado in a bowl.
2. Add olive oil, lemon juice, black pepper and salt.
3. Mix well and enjoy, on its own or with pita or tortilla chips.

Raw Hummus with Whole Wheat Pita

I recently received a copy of The Complete Book of Raw Food to review. I have a stack of books awaiting review, this one being near the bottom of the stack, so it will be a while before I get to it. But I have dipped into the book here and there.

I am not a raw food vegan, and I don't see myself becoming one, but I do want to increase the amount of raw food in my diet. Anyway, I had soaked some garbanzo beans a couple of days ago in order to cook them to make hummus, but then didn't get around to cooking them right away. After draining them, it occurred to me to sprout them. There's got to be a raw version of hummus, I thought. Looking through the index of said book I found a recipe for raw hummus.

This morning we decided to use some of the raw chickpeas -- though they were just beginning to sprout -- to make our raw hummus. Since Jihan has for many years made her wonderfully delicious Lebanese hummus, we decided to use her recipe with the raw chickpeas rather than the one in The Complete Book of Raw Food

Here it is as Jihan made it. Mouthwateringly delicious!

• 6 cloves garlic
• generous pinch of sea salt, or to taste
• juice of 2 lemons (adjust amount to taste)
• 4 cups soaked and sprouted chickpeas
• 2 tbsp tahineh (raw sesame paste)
• 1/4 cup, or less, filtered tap water (depending on desired moistness)
• approx. 1/4 cup extra virgin olive oil, or to taste
• paprika for garnish

1. In a bowl, put chopped garlic, sea salt, lemon juice, and chickpeas. Add tahineh, water, and olive oil and blend (we use a hand-blender) to desired consistency. Some like it very smooth. We like to leave a little texture. You may wish to taste it after blending and adjust salt, lemon, water and olive oil amounts according to taste.
2. Drizzle olive oil over and sprinkle paprika on top (again, adjust to taste). Eat as a finger food with whole wheat pita, crackers, or tortilla chips, and a side of assorted pickles (wild cucumbers, kosher dills, pickled turnips, olives, etc.) and/or fresh green onions, or a quartered white or red onion.      

Mennonite Picnic with a Twist: Substituting Puri for Rollkuchen with Watermelon

A common Mennonite combination for picnics is watermelon with rollkuchen (fried bread). The saltiness of the fried bread wonderfully complements and enhances the sweetness of the watermelon. I was surprised to find a recipe for this online, Indeed, googling rollkuchen resulted in dozens of links, of which a few mentioned this particular combination.  I liked the one found at Recipezaar.

Having bought a large watermelon, one with seeds (I HATE the idea of modifying fruit to make it seedless--more on that some other time), I remembered fondly one particularly large picnic gathering we had when I was about 7 or 8. Coming from a large family (I'm the youngest of 6 surviving children) with aunts and uncles with equally large families, our family gatherings could be a huge affair. Even with only two families meeting for a picnic, as was the case this time, the group was fairly large. The main dish--I think the only one--consisted of watermelon and rollkuchen. There were two huge bowls on the table, one filled to overflowing with sliced watermelon, the other, equally overflowing, with rollkuchen. Delicious!

Being vegan, the recipe for rollkuchen doesn't work. It contains both eggs and dairy, and is often fried in animal fat, or vegetable oil in which meat has also been fried. It also makes for a very oily (from being fried) and rich (starch, fat, cholesterol) snack. Having expanded my diet far beyond the confines of the Menno-Mexican cuisine of my childhood, often fusing it with elements of Chinese, Indian, and Lebanese cuisine, I thought of substituting an Indian fried bread for the rollkuchen.

Puri is not as crispy as rollkuchen, but does also puff up nicely.  The great benefit of puri over rollkuchen, though purists would probably say its all part of the package, is that its ingredients are considerably less fattening, though the taste is great. Of course they are still fried, so don't have it too often if concerned about fat content. I got my puri recipe from one of my Indian cookbooks, Indian Vegetarian Cooking, by Michael Pandya.

Here it is:

3 cups whole wheat flour (I used unbleached white flour)
1/2 teaspoon sea salt
Ghee, as necessary (I used extra virgin olive oil)
Water, as necessary
3 tablespoons flour, for dredging

1) Rub the flour and salt together with two teaspoons ghee.  Add water as necessary to make a stiff dough.
2) Divide dough into 12 portions (18 if you want small puris); roll each one out into a thin, round disk.  Cover with a damp cloth while the kadhai is being organized.
3) Heat sufficient ghee in a kadhai, or a deep frying pan, to smoking point. Slide in 2 discs at a time and deep-fry until brown on both sides.  A puri takes no more than a minute to cook. When the puris are done, remove, and place on paper towels. Serve hot.

Although the taste is obviously quite different, and puris are not as crunchy as rollkuchen, the combination works very well. We thoroughly enjoyed our picnic-like meal. It occurred to me afterwards that I could have tried shaping the puris to look more like rollkuchen. It also occurred to me what a neat cultural fusion this simple meal represents--Indian fried bread in a Mennonite-style combination.

Delicious! 

Originally Posted on Saturday, August 25, 2007

Sweet Potato and Red Pepper Medley

(From our Vegan Journal, 10/12/2005)

The following dish, invented and first made by me on Friday, December 9th, 2005, works well on its own or stuffed into mushrooms. I used large white button mushrooms. I'm sure cremini would be better, and portobello best. As it was, however, my partner and I both loved it.

I yam in love!

Here's the recipe:

(will get a picture of it the next time I make it)

2 Tbsp olive oil

1 Tbsp soy sauce

1/2 cup water or vegetable stock

2 sweet potatoes, or yams, diced

1 red bell pepper, diced

3 green onions, sliced

3-4 cloves garlic, grated

salt to taste

optional--if used to stuff mushrooms, add diced stems

In a pot or large saucepan, sautee garlic and ginger in olive oil. Add sweet potatoes, red bell peppers, soy sauce and vegetable stock and simmer, covered, for 15 minutes or until yams are soft (be careful yams don't become too soft!). Add in green onions and salt and cook another couple of minutes.

Enjoy!

Originally Posted on Sunday, May 13, 2007

Soy Yogurt (we call it soygurt)

Soy yogurt can either be bought ready-made from health food stores or finer grocery stores, but we usually make our own with the following ingredients:

1 tub silken tofu (539 grams)
4 tbsp apple cider vinegar
pinch of salt
pinch of natural sweetener (we used raw organic sugar)

Start with the apple cider vinegar in a small mixing bowl. Add silken tofu, salt, and sweetener. Mix well with handblender. Adjust salt and vinegar amounts to taste.

Refrigerate at least 1/2 hr prior to consumption.  This will thicken it a bit and make for an easy hot pepper antidote. 

Originally Posted on Friday, April 27, 2007

Channa Masala

We first made Channa Masala based on our first vegetarian cookbook about thirteen years ago. When we became vegan in 2000, we gave that book away. I think it was called The Complete Vegetarian Cookbook.

Anyway, from time to time, especially after cooking a lot of chickpeas (the 'channa' in the masala) I make this savoury, spicy dish, served over brown basmati rice with a dollop of soy yogurt on top. For the last seven years or so I've made it from memory, so it has probably evolved/mutated somewhat.

Here are the ingredients required:

• 3 tbsp vegetable oil, or margarine
• 1 large onion, diced 4-5 cloves garlic, minced
• 2-4 red finger chillies, or 1-2 jalapeno peppers, diced
• 2 large bay leaves
• 1/4 tsp turmeric
• 2 tsp cumin powder
• 2 tsp chilli powder
• 1/8-1/4 tsp cayenne
• 4-5 cloves
• 2-3 tbsp lemon juice
• 4 cups cooked chickpeas, drained
• 4 tomoatoes, diced, or 1 28oz can of diced tomatoes
• 3-4 tsp garam masala
• salt to taste

Saute onion, garlic and hot peppers on low to medium heat for a couple of minutes. Add turmeric, cumin powder, chilli powder, cayenne, bay leaves, and cloves. Mix thoroughly, then add lemon juice. Turn up the heat and add the chickpeas. Bring back to boil and add diced tomatoes. Simmer for about 10-15 minutes, turn off heat, then add garam masala and salt to taste.

Serve over brown basmati rice. Add a dollop of vegan yogurt--good to offset the heat of the hot hot chilli peppers. You may wish to garnish with a sprig of parlsey.

Originally Posted on Friday, April 27, 2007

Coconut Milk Crepes

We've had these homemade coconut milk crepes three days in a row.  They are so delicious, yet so easy to make.

 

Here are the necessary ingredients:

1 cup unbleached white flour
pinch of salt
pinch of baking powder
1 teaspoon raw sugar
1 can (398 ml) coconut milk (I use the kind meant for baking)
1/8 cup soy milk
2 teaspoons egg replacer mixed with 2 tablespoons of tepid water

Put flour in a mixing bowl. Add salt, baking powder and sugar and mix well. Stir in the coconut milk, mixing until batter is free of lumps. Mix in the soy milk. Prepare egg replacer mixture separately, then stir into batter. Put the batter in the fridge while you prepare a topping. We usually just add organic fruit spread, fresh fruit, or a dusting of raw sugar.

Preheat pan on medium-high heat and add about a tablespoon of oil for each crepe. The first crepe is usually the tester--don't be too upset if this one doesn't turn out well. The crepe is ready to flip over when you see a lace pattern and little bubbles developing on the bottom. You can use a spatula to flip them, or if more accomplished, flip them sans spatula with a flick of the wrist. If the batter is just the right consistency, I can often flip them nicely without a spatula.

This recipe also works just as well for pancakes.  Just make the batter a little thicker.  Enjoy!

Originally Posted on Friday, April 27, 2007

Here are the necessary ingredients:

1 cup unbleached white flour
pinch of salt
pinch of baking powder
1 teaspoon raw sugar
1 can (398 ml) coconut milk (I use the kind meant for baking)
1/8 cup soy milk
2 teaspoons egg replacer mixed with 2 tablespoons of tepid water

Put flour in a mixing bowl. Add salt, baking powder and sugar and mix well. Stir in the coconut milk, mixing until batter is free of lumps. Mix in the soy milk. Prepare egg replacer mixture separately, then stir into batter. Put the batter in the fridge while you prepare a topping. We usually just add organic fruit spread, fresh fruit, or a dusting of raw sugar.

Preheat pan on medium-high heat and add about a tablespoon of oil for each crepe. The first crepe is usually the tester--don't be too upset if this one doesn't turn out well. The crepe is ready to flip over when you see a lace pattern and little bubbles developing on the bottom. You can use a spatula to flip them, or if more accomplished, flip them sans spatula with a flick of the wrist. If the batter is just the right consistency, I can often flip them nicely without a spatula.

This recipe also works just as well for pancakes.  Just make the batter a little thicker.  Enjoy!

Originally Posted on Friday, April 27, 2007

Leek and Kale Cream Sauce

For tonight's dinner I decided to cook a meal that is relatively simple yet nutritious and tasty. I combined garlic, leeks and kale in a soy-based 'cream' sauce and served it over whole wheat spagetti.

2-3 tablespoons vegetable oil or margarine
4-5 cloves garlic
1 leek
3-4 kale leaves
1 green onion
a little unbleached flour for thickening (arrowroot flower or egg replacer mixed well in a little water or soy milk also work well)
4 cups unsweetended soy milk
salt and pepper to taste

Start with a the oil or margarine in a pan on medium-low heat. Add the fresh minced garlic and saute til just beginning to turn golden. Add the chopped leeks and the flour. Mix well and saute for another minute. Throw in the shredded kale and soy milk. Then add the chopped green onion. Allow sauce to simmer for a little, stirring constantly until sauce begins to thicken a bit, then add salt and pepper to taste.

Serve over spagetti (we used organic whole wheat pasta this time, but multigrain or flax works even better) with a nice red wine on the side.

Originally Posted on Saturday, April 07, 2007

2-3 tablespoons vegetable oil or margarine
4-5 cloves garlic
1 leek
3-4 kale leaves
1 green onion
a little unbleached flour for thickening (arrowroot flower or egg replacer mixed well in a little water or soy milk also work well)
4 cups unsweetended soy milk
salt and pepper to taste

Start with a the oil or margarine in a pan on medium-low heat. Add the fresh minced garlic and saute til just beginning to turn golden. Add the chopped leeks and the flour. Mix well and saute for another minute. Throw in the shredded kale and soy milk. Then add the chopped green onion. Allow sauce to simmer for a little, stirring constantly until sauce begins to thicken a bit, then add salt and pepper to taste.

Serve over spagetti (we used organic whole wheat pasta this time, but multigrain or flax works even better) with a nice red wine on the side.

"Close to Mom's Potato Salad"

(From our Vegan Journal, entry 2--8/2/2003)

We made this wonderful potato salad found in Vegan Planet, p. 20. I will not provide the exact recipe here since it is not my own and I do not own the copyright. But I will say that it is a blend of potatoes (white, thin-skinned potatoes work best, without the skins removed), celery, onion, vegan mayonaise (we used Nayonaise), mustard (we used Old Fashioned coarse dijon), pimento-stuffed olives, white wine vinegar, salt and pepper, and a sprinkle of paprika.

This was quite possibly the most delicious potato salad we have ever tasted! I mean ever, not just since becoming vegetarian and vegan. It is so rich and creamy and chockful of taste.

You must try it! Don't have it too often though, as it is very rich (read: potentially fattening). And I highly recomment the book from which it came. It is very neatly organized, with a good introduction to being vegan, and clear sections for appetizers, baked goods, soups, salads, main dishes, desserts, etc. You'll see more from this book.

Originally Posted on Saturday, April 07, 2007

We made this wonderful potato salad found in Vegan Planet, p. 20. I will not provide the exact recipe here since it is not my own and I do not own the copyright. But I will say that it is a blend of potatoes (white, thin-skinned potatoes work best, without the skins removed), celery, onion, vegan mayonaise (we used Nayonaise), mustard (we used Old Fashioned coarse dijon), pimento-stuffed olives, white wine vinegar, salt and pepper, and a sprinkle of paprika.

This was quite possibly the most delicious potato salad we have ever tasted! I mean ever, not just since becoming vegetarian and vegan. It is so rich and creamy and chockful of taste.

You must try it! Don't have it too often though, as it is very rich (read: potentially fattening). And I highly recomment the book from which it came. It is very neatly organized, with a good introduction to being vegan, and clear sections for appetizers, baked goods, soups, salads, main dishes, desserts, etc. You'll see more from this book.

Minty Cauliflower Stew

(From our Vegan Journal, entry 1--8/2/2003)

1 whole head of cauliflower
2-3 tablespoons vegetable oil
4-6 cloves garlic
lemon juice
water (approx. 1.5 to 2 cups)
small bunch of fresh mint
1/3 to 1/2 bunch cilantro
small handful of sea salt

Fry cauliflower florets in vegetable oil until somewhat transparent, stirring occasionally. Add minced garlic and saute for a couple of minutes. Add lemon juice to desired tanginess (we put at least half a cup). Let this mixture simmer for 5-7 minutes. Add chopped mint and cilantro, as well as sea salt and water. Allow to cook for 6-8 minutes, stirring occasionally.

Serve over brown basmati rice.  Serves 2-4 (the two of us pigged out and ate it all at in one sitting).

My partner made this dish based on a Lebanese recipe she had known growing up. While the garlic, oil and lemon juice make for a bold, tangy dish, the fresh mint and cilantro keep it wonderfully refreshing. For some reason she never thought to make it for us until that day. Too bad! It was soooo good!

Originally Posted on Wednesday, April 04, 2007

1 whole head of cauliflower
2-3 tablespoons vegetable oil
4-6 cloves garlic
lemon juice
water (approx. 1.5 to 2 cups)
small bunch of fresh mint
1/3 to 1/2 bunch cilantro
small handful of sea salt

Fry cauliflower florets in vegetable oil until somewhat transparent, stirring occasionally. Add minced garlic and saute for a couple of minutes. Add lemon juice to desired tanginess (we put at least half a cup). Let this mixture simmer for 5-7 minutes. Add chopped mint and cilantro, as well as sea salt and water. Allow to cook for 6-8 minutes, stirring occasionally.

Serve over brown basmati rice.  Serves 2-4 (the two of us pigged out and ate it all at in one sitting).

My partner made this dish based on a Lebanese recipe she had known growing up. While the garlic, oil and lemon juice make for a bold, tangy dish, the fresh mint and cilantro keep it wonderfully refreshing. For some reason she never thought to make it for us until that day. Too bad! It was soooo good!

Spicy Coconut Curry with Basil

After coming home from work today, we decided to make this coconut curry. It is a Thai-Indian hybrid, using Patak's hot Madras Curry Paste, paired with ginger (would like to try it with galangal next time), garlic, sweet basil, and coconut milk.

Here's how I made the dish this time (I've made it a few times, each time with small variations). I began with a couple tablespoons of corn oil in a seasoned cast iron wok, added thinly sliced fresh garlic, ginger, diced onion, and diagonally-sliced celery. I sauteed this for a minute or so, added 3 tablespoons of the Madras curry paste, and sauteed a minute more. In went just one cup of coconut milk, allowing it to simmer a little until fragrant, then the cubed, firm tofu, basil (a good handful of sprigs with 3 or 4 leaves on each), and the rest of the coconut milk with a bit of filtered water. After coming back to a simmer, I threw in some sliced hot peppers and a bit of salt.

We served this in a bowl, on a bed of brown basmati rice my partner had prepared in the meantime.  Yummy!

I was a little short on ingredients this time, but when I have them, I like to add diagonally-sliced carrots, green onion (instead of the cooking onion), Thai curry paste (this, it seems, is hard to find free of fish sauce), firm, deep-fried tofu triangles (I know, more fattening than the fresh cubes, but oh so delicious) and fresh, hot, green or red, Thai finger chilies.

Originally Posted on Friday, March 30, 2007

Sharing our Passion for Food (and the culinary discoveries from our Vegan Journal)

My partner and I are passionate about food. It could be said that we are in love with food. We are keenly interested in, and endlessly amazed by, the almost dizzying variety of possible ingredients contained in nature--seeds, nuts, grains, legumes, herbs, grasses, plants, trees, roots and tubers, vegetables and fruits, fungi, minerals, and microorganisms. We love the look, smell, texture and taste of food. As if all these aren't enough, think of all the combinations and blends possible, many of which we take for granted as ingredients in their own right.

Do you get the picture that we are somewhat passionate--substitute nuts or crazy if you like--about food? And did you notice that fish and fowl and animals weren't even mentioned in the first paragraph? Or that they and their byproducts, even in most omni/carnivorous diets (with the exception perhaps of the diets of remote peoples) constitute the lesser portion of what is eaten? Even in a 'meat and potatoes' meal, the non-meat ingredients often make up the larger portion. And what lends flavour to the meat? Spices. Vegetables, Minerals. Few people, certainly in industrialized societies, eat meat that has not taken its characteristic taste and smell from various concoctions derived from the aforementioned ingredients.

Now forget I even mentioned animals. Although in some geographic and economic contexts their consumption may be unavoidable, in modern urban environments there is no need for the domestication, breeding, subjugation, manipulation, and slaughter of animals for food. All the nutrients we need can be obtained from non-animal sources. And because this is the case, and we live in such an environment, we choose to be vegan.

Omnivores often ask, after finding out that I am vegan: "So what do you eat?" The question, to me, seems so absurd that it is difficult to answer on the spot. How about various combinations of the thousands of ingredients contained in the categories listed in the first paragraph above? The choices are almost without end.

We have, since first becoming vegetarian and then vegan, discovered many foods we probably would never otherwise have encountered or thought of trying. We continue to experiment and discover new things that broaden our knowledge, add to our experience, and enrich our plates, palates and our lives.

Some time ago we decided to begin writing down new recipes we found and tried, or recipes we invented, by accident or design. We used a simple hardcover notebook, not unlike a moleskine, to record not only the recipes, but also some subjective comments about the particular dish.

I will start sharing some of these recipes. I will also share vegan cookbooks we have found, new ingredients and recipes we discover, and vegan options we encounter out there in grocery stores, cafes, restaurants, bakeries, etc. Hopefully I can share not only my passion for food here, but also impress on the reader how much choice there really is in a vegan diet.

Originally Posted on Tuesday, March 27, 2007 on Wordwork-play

Do you get the picture that we are somewhat passionate--substitute nuts or crazy if you like--about food? And did you notice that fish and fowl and animals weren't even mentioned in the first paragraph? Or that they and their byproducts, even in most omni/carnivorous diets (with the exception perhaps of the diets of remote peoples) constitute the lesser portion of what is eaten? Even in a 'meat and potatoes' meal, the non-meat ingredients often make up the larger portion. And what lends flavour to the meat? Spices. Vegetables, Minerals. Few people, certainly in industrialized societies, eat meat that has not taken its characteristic taste and smell from various concoctions derived from the aforementioned ingredients.

Now forget I even mentioned animals. Although in some geographic and economic contexts their consumption may be unavoidable, in modern urban environments there is no need for the domestication, breeding, subjugation, manipulation, and slaughter of animals for food. All the nutrients we need can be obtained from non-animal sources. And because this is the case, and we live in such an environment, we choose to be vegan.

Omnivores often ask, after finding out that I am vegan: "So what do you eat?" The question, to me, seems so absurd that it is difficult to answer on the spot. How about various combinations of the thousands of ingredients contained in the categories listed in the first paragraph above? The choices are almost without end.

We have, since first becoming vegetarian and then vegan, discovered many foods we probably would never otherwise have encountered or thought of trying. We continue to experiment and discover new things that broaden our knowledge, add to our experience, and enrich our plates, palates and our lives.

Some time ago we decided to begin writing down new recipes we found and tried, or recipes we invented, by accident or design. We used a simple hardcover notebook, not unlike a moleskine, to record not only the recipes, but also some subjective comments about the particular dish.

I will start sharing some of these recipes. I will also share vegan cookbooks we have found, new ingredients and recipes we discover, and vegan options we encounter out there in grocery stores, cafes, restaurants, bakeries, etc. Hopefully I can share not only my passion for food here, but also impress on the reader how much choice there really is in a vegan diet.