When our friend Chelsea came to visit and told us she was on a very specific diet – no oils, no grains, and no sugars, among other rules – I took it as a challenge. The eggplant rolls are inspired by something I’d seen at Granville Island Public Market. The eggplant is marinated and then lightly roasted. Inside is a chickpea spread delicately flavoured with fresh cilantro and lemongrass, and I made a sugar-free sweet chili sauce from scratch.
Mix yeast and water and let it sit for 10 minutes. Mix together in a separate bowl: Earth Balance, sugar, salt, and rosemary.
After 10 minutes mix Earth Balance mixture with the water and slowly beat in the flour. Wait for it to rise (twice its size) before you knead it, about an hour and a half. It will rise best if you cover it with a damp kitchen towel or plastic wrap.
Knead and punch into three separate balls. Roll dough out to look like bread loaves and let them sit, covered, for another 30min to an hour. This should make three small loaves.
Sprinkle the tops with rosemary and rock salt and cut three horizontal slices in the top of each loaf.
Set oven to 400 F and bake until golden brown, about 30-40 minutes. Take out and enjoy!
I’ve been making vegan mac’n’cheese for years. It’s always been my choice of comfort food, and of course, it’s pretty hard to go out and buy a vegan mac’n’cheese. (I’ve had it at a few restaurants, too, and it’s never as good as mine.)
I’ve tried lots of different “cheeses” over the years, but my favourite for this dish remains Cheddar VeganRella. It gets so super melty and lends a lot of cheddar flavour to the casserole. VeganRella is gross when it’s unmelted, and on pizza it tends to stick to the back of my teeth, but for mac’n’cheese it’s excellent.
What do you think? Do you have any vegan cheeses that you prefer?
Oh, baby. Another triumph of the tofu egg patty I’ve been making. If you haven’t tried this yet, you really should. We served it over a pile of garlic hashbrowns, tomato, and spinach, with barely-fried white mushrooms and a thin gravy made with tahini and nutritional yeast.
I’m going to try a few different approaches with the egg patty. I think I want to get the extra firm tofu, drain it and slightly press it, slice it, and then marinate it in the thick mixture of coconut cream, miso, nutritional yeast, and mustard. Then I want to heat some oil up very, very hot in a pan and flash-fry the soaked tofu on each side, to retain a melty-soft texture inside. If you try it before I do, let me know how it works.
Oh. My. God. This stuff saved my life, I think. I am a sucker for white chocolate. It was my favourite treat before I became vegan, and unfortunately, vegan versions are few and far between. I’ve found a vegan rice milk white chocolate bar, which is totally divine, but it’s hard to find and bloody expensive. (For the record, you can get it in the Vancouver area or online at Karmavore.)
Anyway. This peanut butter is incredible.
Yes, it is sweet. It is sweet peanut butter. It’s not healthy, but it tastes great. I eat it by the spoonful. It tastes like white chocolate, plus it’s got peanuts. I feel pretty bad for those of you with peanut allergies. I’m so, so sorry. I wish there were another version of this that was peanut free, but I haven’t found one.
I made this at my parents’ house last summer while Kaylie was visiting her parents in Albuquerque, so that’s why she’s not in it, obviously. It’s a ten-minute cooking show wherein I made vegan chili. Check it out!
Potatoes are always a great addition to a meal, but sometimes they can be bland and heavy. Your palate will be tantalized with the combination of both zesty and salty flavours in this one little side dish. Make these panfries for dinner, lunch or even breakfast and I guarantee you your popularity will grow exponentially. Continue reading →