Monthly Archives: January 2011

Southern Brunch February 5th

I love southern food and I love whiskey. Two loves come together to bring you this week’s southern style brunch menu.


Moist, southern-style cornbread topped with barbecue tempeh, tomato, caramelized onion, and a fresh shaved fennel and cabbage slaw. Served with scalloped potatoes.

Rice and buckwheat flour gluten-free pancakes flavoured with orange and currants. Served with a decadent whiskey butter sauce and fresh fruit. This option is gluten-free.

Creamy baked beans and maple-soaked greens with homemade fennel and apple sausage. Served with potatoes, coleslaw, and a piece of cornbread. This option is soy- and gluten-free.

Vegan Mischief Brunch Success

Last Saturday (January 29th) we hosted our fourth Vegan Mischief brunch, but the first that was entirely managed by Kaylie and I. It went swimmingly! I was really impressed with everything – we had a great group of friends and strangers come out to eat, and everyone loved their food. It went well enough that we’re going to do it again this weekend – and good thing, too, because we had reservations piling up for February 5th before last weekend’s brunch was even on the table!

I was way too busy to be taking photos, but luckily my lovely friend Jocelynn grabbed the camera and shot a few pictures of our first seating at 10:30am. I’ve also included some photos I took with my phone.

Vegan Soft Egg Yolks from Airy Way

This is totally brilliant. Zoa of The Airy Way devised this incredible recipe for vegan egg yolks, which I made last night, and it is absolutely mindblowingly incredible. As a long-time vegan who misses runny yellow egg yolks more than anything else in the world, I would like to say that this recipe may have changed my life a little. And it was incredibly easy.

Airy Way photo

I made a few alterations to the recipe, so I’ll post my version here. For hers, visit her post. She does hers in the microwave, but I prefer to do things on the stove – plus I have a really small saucepan. This recipe bears doubling quite well.

Vegan Egg Yolks (makes 2)

1 tbsp Earth Balance (or other vegan margarine)
1/2 tbsp Vegenaise
1+ tbsp vegetable juice (I used V8)
2 tbsp vegetable broth (or 1 tbsp nutritional yeast and 2 tbsp water)
1/4 tsp turmeric
1 tsp tapioca starch
1/8 tsp black salt (optional)

Combine all ingredients in your smallest saucepan over medium heat. Whisk slowly but constantly until it’s got a pudding-like consistency. Remove from heat and let cool slightly, re-mix, then use as yolk. I spooned mine on top of some tofu scramble.

Malloreigh’s Semi-Famous Tofu Scramble

malloreigh's tofu scram

I won’t lie – this is one of my most successful dishes. I perfected the recipe about four years ago and haven’t looked back. It employs several of my favourite ingredients, which you will find in many of my signature recipes. For more information about what these ingredients are and where to get them, check out our ingredients & tools page.

In lieu of fenugreek leaves, you might want to try tarragon, or even basil.

1 block firm tofu, drained
3+ tbsp nutritional yeast
1/4 tsp salt, or to taste
1+ tbsp dried fenugreek leaves
1 tbsp dijon mustard
1/2 cup full-fat coconut milk
1/2 onion, diced
1+ tbsp vegetable oil for frying
2 cloves garlic, minced or pressed
2 handfuls mushrooms, bite-sized or chopped
1 crown broccoli, separated into bite-sized pieces
1/2 red pepper, chopped
1/2 small zucchini, chopped

Note: omit some vegetables if you like, or add different ones – mind your cooking times.

Crumble tofu into a bowl. (It’s easier to crumble a block of tofu if you slice it first.) Add nutritional yeast, fenugreek, salt, mustard, and 2 – 3 tbsp of coconut milk. Mix until the tofu is evenly coated. Add more nutritional yeast or fenugreek here.

Sauté onion in oil in a medium-sized, deep-walled frying pan over medium heat until soft. Add garlic and mushrooms; toss and cook for 2 minutes. Add the tofu and cook, tossing regularly, until golden – about 10 minutes. Add the broccoli, red pepper, zucchini, and the rest of the coconut milk, mix, and cover. Let it steam for 5 – 6 minutes until the broccoli is bright green and tender.

Serve with hot EB’d toast.

Vegan Brunch in Vancouver: Vegan Mischief Saturdays

For more information about Vancouver Vegan Brunch, click here.

vegan mischief saturday brunch at perch - basil sundried tomato tofu scramble with toast potato cakes and organic greens
I know you think I’m biased, but I’ve tried every tofu scramble
in Vancouver and this one is the best. The best.

Anyway, all that said, we would love to see each and every one of our Vancouver readers each and every Saturday for brunch between 10 and 2. I’ll be there, bringing you coffee and lighting up your life with conversation, while my business partner slaves away in the kitchen on your food.

Don’t come on Sunday! Perch isn’t open! But please, please come on Saturday!

vegan mischief saturday brunch at perch - tofu benny with potato cakes and organic greens

Oh yeah – there are two soy-free vegan brunch options as well as three gluten-free vegan brunch options! That is pretty cool, I think.

The Intrepid Herbivores – A Traveling Veg Cooking Show

A few months back, two Portland Vegans came in The Perch and enjoyed a simple tofu scram. I am always looking for vegan friends and I love Portland (naturally) so we had a lot to talk about. Now my  new found vegan friends are planning on going to Thailand, learning about vegan dishes from the region and filming their new found knowledge for all of us. Their adventure is inspiring for anyone interested in being a vegan while traveling and learning more about veganism in different parts of the world. Please read their website and support their efforts to celebrate the diversity of vegan food globally!

Kickstarter funding page

The Intrepid Herbivores

Vegan Mischief Holiday Recipe ‘Zines

So, as I posted about recently, Kaylie and I made a recipe ‘zine in celebration of the December holidays with some of our favourite (and simplest) vegan recipes. Most of the stuff in the ‘zine hasn’t been posted on the website, usually because we haven’t photographed it. After having harrassed all of our friends to take them as Christmas presents, we still have some left – so if you want one, now’s the time!

If you send your address and $5 via PayPal to me, I will mail you one. The $5 is to cover postage and printing costs, plus a small amount of profit, and I promise that I will spend it only on food- and cooking-related expenses. Just for transparency’s sake. I may be a capitalist at heart but it’s not my fault and at least I am properly ashamed.

If you would like a box of my favourite spice, fenugreek leaves, which is used in many of our recipes, let me know when you order a ‘zine! If you’re outside North America I may have to investigate shipping charges a little further, but the prices listed should cover Canada and US orders.
If you want fenugreek but would prefer to buy your own, check out its entry on our ingredients & tools page.

If you can’t or prefer not to pay by PayPal, contact us. If you want a ‘zine for free or trade, contact us.

Dear Mal & Kaylie, I want your recipe ‘zine!

New Mexican Wedding Cookies

Kaylie’s Mom and Grandmother can be accredited for this recipe that has made it’s way into the hands and mouths of the vegans.

These cookies go by many different names. They seem to be made for weddings in many different cultures. Maybe I will want them served at my wedding.

(new) mexican wedding cookies

1 cup Earth Balance
½ cup granulated sugar
2 teaspoons vanilla
2 cups all purpose flour
1 cup chopped pecans
¾ cup powdered sugar(I shift it)
1 – 2 Tablespoons Rum

-Beat butter for 30 seconds; add granulated sugar and beat till fluffy.  Add vanilla and 1-2 tablespoons rum (depending on the flavour you want); beat well. Stir in flour and pecans.  Shape into 1-inch balls or 1 1/2×1/2 inch finger rolls.  Place on an ungreased cookie sheet.  Bake in a 325 degree oven about 20 minutes.  Cool completely. (I do not do this, I cool until the next batch is done, the powdered sugar warms with the cookies and then you dunk them again.) I feel if you wait too long the sugar does not stick to the cookies. I put powdered sugar in a plastic bag and put a few coolies in at a time. Depending on how big you make your cookies will depend on how many you get.

Foreign Correspondent – Tajine in Sydney

Hi, obviously it was time that Kaylie and Mall took their mischief global so here is a little addition from Australia.  My name is Laura and I’d like to talk about tagines, decadent slow cooked Moroccan stews far more suited for a Pacific Northwest winter than the balmy Aussie summer that I am enjoying, even though it is hot in Morocco…

Moroccan food is glorious, and gloriously easy to veganify because of it is based on olive oil, fresh ingredients and loads of spicy goodness. Preserved Lemons, Harissa, Chermoula and Raj-el-Hanout (the last three are a spicy chilli paste, a green herb blend and literally the ‘Spices of the House’) make up a beautifully complex flavour base with really easily available and familiar ingredients. I’ve pared down this recipe to its most basic form but spice mixes are fun to have around and easy to make, let me know if you need links to recipes for them.

This Tagine is beautiful and I cannot wait to get back to Vancouver and cook it for Kaylie and Malloreigh. The Tajine is the name of the conical ceramic dish, as well as the dish itself but if you don’t share my brothers love for exotic ceramics a big old cast iron pot will work just as well. Marc suggests that this cheater’s version be called a ‘Fauxjine’.

Vegetable Tajine

1/4 cup Olive Oil
2 Red Onions, Sliced
3lb root vegetables: we used quartered Sweet Potatoes, chunky carrot sticks, quartered Zucchini Squash, Potatoes, salted Eggplant slabs.
1lb Peas, we used frozen
2 bunches of finely chopped Cilantro
1 bunch finely chopped Italian Flatleaf Parsley
2 tbsp Sweet Paprika
1 tbsp Cumin
1 tbsp Salt
1 tsp Black Pepper
2 Birdseye Chilis, deseeded and finely chopped, leave the seeds if you’re brave.
4 Dates, pitted and halved
1/2 cup olives, pitted and halved, we used salty green ones.
3 Cinnamon sticks, Bay leaves,
3 Lemons, preserved Lemons if you can get them, make them, beg, borrow, or steal them.

Step 1. Don’t be afraid, this is fun.

Grease your Tajine pot, using some of the olive oil, add the rest to a big bowl that will fit all your vegies. Combine everything except for the Olives, Dates and Lemons.

If you are using fresh Lemons, roughly chop two and juice the other, add these to your spicy vegetable mix and combine really well so that everything is covered in herbs and spices. Transfer all of this to your cooking pot or Tajine by arranging the vegetables so that the ones that take more time to cook, like potato, are at the bottom and carrots and eggplants are at the top.

Bring to a boil just until steam is created and then turn the heat right down, cook for about an hour, add the dates, olives and preserved lemon skin if you are using them, cook for another 30-45 minutes then you’re done!

We ate this with “Relaxed” Couscous and a Malas Salad – It fed three and a half people handsomely, including Marc’s bountifully pregnant partner, Dom. employs only already-established native English speakers. At least Ma diploma is required. All customers receive excellent results and we are not going to spoil this tradition by hiring low-grade writers.