If I have one single skill, it’s that I can make a damn good vegan mac’n’cheese. It’s why I have friends. They generally leave right after they eat. (Just kidding. Or am I?) Anyway, the other night, I made it with Daiya for the first time. I usually make it with VeganRella, but it seems like every other vegan cheese company is going to fail in the face of the all-mighty Daiya. And, hey, we might be okay with that – after all, Daiya is made right here in Vancouver.
Anyway, I wrote this down while I was making it, so it’s about as accurate as a recipe from me will ever be.
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1 leek stalk
1 Celery Stalk
5 Red Skin Potatoes
2 dry sprigs of roasemary
4 cloves garlic
1 green apple
2 small Yellow onions
2 cups vegetable broth – or 2 cups water and one bouillon cube
1 Cup unsweetened almond (or other nondairy) milk
1/8 cup nutritional yeast (2 heaping tablespoons)
Salt & pepper
Dice the carrot, celery, & leek. Sauté in oil in a big pot. Then add your water and bouillon cube, you could also use 2 cups of pre-made veggie broth if it suites you. Simmer until you have these next steps ready:
Pre-heat your oven to 400 degrees. Cube your red potatoes, place on a baking sheet, lightly cover with olive oil, add rosemary and garlic. Let roast for about ten minutes watching diligently and flipping around your potatoes every few minutes. Roasted until golden brown.
Cut all of your onions into cm rounds and caramelize in a spoonful of (vegan) butter in a skillet.
Dice your green apple into small pieces.
Once your potatoes and onions are ready, add the potatoes and half of the onions to the soup. Add the unsweetened nondairy milk and nutritional yeast. Using a hand blender, blend the soup until creamy. Now, add the rest of the onions and the apple.
Let it simmer – the longer the better – half an hour is probably good, but if you have longer, go ahead and let it simmer.
Now you have soup. Serve with a sprinkling of nutritional yeast on the side.
I have always hated brussels sprouts. I think they taste and smell like stinky feet. I know I’m not alone in this. However, a few years ago I was in my hometown of Calgary, Alberta, where the big industries are oil and beef, and where vegan food is in short supply. I went with a friend to an upscale restaurant in Kensington where the only thing on the menu that was veganizable was brussels sprouts. Disappointed, though not entirely surprised, I resigned myself to spending the evening hungry – but the server insisted I try them.
Fine. Why not? Anyway, this is what came out. They were incredible. I asked for the method and this has been my go-to recipe for brussels sprouts ever since.
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This salad just happened to be a part of mine and Malloreigh’s autumn feast. This attractive salad was promptly inserted into my belly, leaving me full of bliss and beets.
Stuff you need:
1/4 Cup pecans
1/4 cup cranberries
2 tbsp sugar
2 shakes salt
2 fresh beets
1 bunch of Kale
Dash Soy sauce (about 1 tbsp)
Juice of half a lemon (about 2 tbsp)
Dash white wine vinegar (about 1 tbsp)
Heat up a skillet and toss in your cranberries and pecans. Add 2 tablespoons of sugar and 2 shakes of salt along with a few shakes of rosemary powder. stir around until the sugar has coated the pecans and cranberries and has dissolved. Let cool.
Finely dice the Kale and flash steam for one minute. Cut your beets into thin slices using a knife or mandolin. Once you have flash steamed the kale put it in the fridge until cooled (or the freezer for a faster chill time). Add your beets and mix around to create a vibrant melange of green and pink. Cut your shallot into rings, add the shallot, soy sauce, lemon and white wine vinegar.
Add the Pecan mixture to the salad, mix together and serve!
Last night Kaylie and I celebrated autumn by decorating our front yard with spiderwebs and hanging ghosts. When the light started to fade, we went inside and prepared an amazing autumn feast for ourselves. I made this delicious pumpkin pie with a spiderweb lattice crust – ’tis the season to be spooky!
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I recently went on a bike trip with my brother down the west coast. I was met with a barrage of questions on how I could stay true to my veganism during such a strenuous adventure. Here are a few creative recipes that kept my brother and I energized while on the road.
TVP and Broccoli over Pre-cooked rice
4 large Banana Peppers (or other large peppers)
1/4 block (about 1/4 cup) Tempeh, crumbled
1 small Yellow Onion, diced
6 White button Mushrooms, sliced
1/2 of an Acorn Squash, roasted until soft
4 cloves Garlic, minced
1 Cup Daiya
For The Batter:
1 Cup Pastry Flour
1 tsp Garlic Salt
shake of Cayenne
shake of Salt
1 Cup Beer or Soda Water
Sauté Onion & garlic until translucent and slightly browned. Add the sliced mushrooms, garlic, and crumbled tempeh, squash and continue to sauté until every thing is cooked throughly.
Roast the Banana peppers in the oven for about 7 minutes at 400 degrees. Once the banana peppers have had a chance to cool cut them vertically from top to bottom. Stuff your peppers with the filling and daiya just enough so no filling is coming out of the peppers. Seal the peppers shut by sticking toothpicks diagonally across the slit of the peppers piercing the flesh. Stick the peppers in the freezer and let freeze for at least an hour.
For the Batter:
Whisk the dry ingredients with the wet.
Heat a frying pan with a layer of vegetable oil. Take the toothpicks out of the peppers. Dip the peppers in the batter so that they are nicely coated and then fry making sure to rotate the pepper on all sides with tongs. Once the peppers are browned place them in the oven at 350 degrees for 5 minutes. Let cool and have a fiesta in your mouth.