Monthly Archives: December 2010

Pecan Sage Butter

pecan sage butter

This is a great holiday spread for crackers or bread.

1 c Raw Pecans
1 clove garlic
1/4 c olive oil
5 Sage leaves
1 tbs Vegan butter
1 tsp Salt

Put pecans, salt, sage, garlic, and butter into a food processor and process on high adding the olive oil slowly until you have a spread like consistency. Yes it’s that easy.

Kissmas Time is Here

It’s the holiday season! Because Kaylie’s from Albuquerque and I’m from Calgary, both of us will be going to visit our families for the holidays. You’ll see reviews of vegan eating in ABQ and CGY (both of which are kind of cowboy towns) as well as meals we’ve made in our parents’ kitchens. Happy holidays, everybody!

We also made a recipe ‘zine to give away to friends and family for Christmas. If you want one, let us know!

Vegan Mischief’s Follow Friday: Swell Vegan

I came across swell vegan while searching for something to make that involved both peanut butter and chocolate. I wasn’t even looking for vegan recipes (I’m open to egg replacement) and there she was, saving my evening! Of course, maybe I’m a bit biased; there’s something great about finding other queer vegans. If I feel an affinity with other vegans, imagine other vegans who also share another way I’m “alternative” or marginalized! So, all you have to do to win my love is be a queer vegan, obviously.

Sweet Roasted Red Pepper Relish

roasted red pepper relish with roasted potatoes and turnip and steamed chard

This relish is perfect by itself or served on top of Vegan cream cheese. The other night I used it as a garnish for our squash, wild rice, sage and asparagus cabbage rolls.

Bring something freshly made to a holiday party this year and impress your grandma.

Stuff you need:

2 Roasted Red Pepper (diced)
1/4 C Red Onion (diced)
1 tbs Agave Nectar
Dash of Salt & Pepper
1 tbs Garlic vinegar or apple cider vinegar

Mix and chill before serving.

orange-cardamom salad dressing

penne with roasted eggplant and a tomato chard sauce, rainbow chard salad with caramelized red onion and an orange cardamom dressing, garlic toast

This salad dressing was so unbelievably easy to make and delicious. Our friend Jocelynn got me a Magic Bullet for my birthday, and it is such a great tool for salad dressings! Any blender will do, or even a fork if you are low-tech like that.

Orange-Cardamom Salad Dressing

1 small mandarin orange or clementine, peeled and sectioned, seeds removed
1 tbsp olive oil
1 tbsp vinegar (we used orange muscat champagne vinegar, but ANY vinegar will work – wine vinegar might be nice)
1 pinch ground nutmeg
1 pinch ground cardamom
1 pinch salt
1 tbsp sesame seeds

Mix together and serve over greens.

In The Absence of Tortillas, a Mexican Bowl

in the absence of tortillas, a mexican bowl

Who wants tortillas from a grocery store anyways? I find the politically correct mexican bowl to be one of my favourite dishes because it’s fast, flavourful, easy and reminds me of my mom.

This particular bowl consisted of:

Chipotlé lime baked tofu cubes
Roasted garlic potatoes
Pinto beans
Garnished with fresh tomato, lettuce, salsa, avocado and roasted zucchini.

You could replace the potatoes with rice or spanish rice, sautéed vegetables for tofu and black beans for pinto beans.

Try replacing salsa with a tomatillo sauce  or try adding guacamole.

chipotlé lime tofu

1/2 block extra firm tofu
Juice of 1/2 lime (about 1 tbsp)
1 tsp lime zest
1 small can of chipotlé in adobo sauce or  1 tsp chipotlé seasoning
1 tsp garlic salt
1/4 small yellow onion minced
1 tbs oil

Cut tofu into 1cm cubes and place into a medium sized bowl. If using canned chipotlé use one pepper and mince put into bowl with tofu along with all of the other ingredients. Let the tofu marinate for at least fifteen minutes and place in oven at 400 degrees for fifteen minutes. This recipe is spicy!