Author Archives: kaylie

Gluten-Free Green Onion and Spinach Pancakes topped with fenugreek butter and Arugula Salad with Hazelnut Vinaigrette

savoury gluten-free green onion and spinach pancakes with spring arugula and hazelnut salad and housemade coconut yogurt - 2

This recipe was conceptualized by Yotem Ottolenghi in his cookbook “Plenty”, I made it vegan and gltuen-free for our april brunch.  The recipe I have is not exact therefore I am not going to put it up on our website. I strongly suggest picking up the cookbook “Plenty” and playing around with some of his recipes. The book is simple and does justice to the vegetables that he works with. Simple.

Blue Corn Pear Muffins

 

Photo http://www.lospoblanos.com/food-and-dining/recipes/

This Recipe comes from one of my favourite places in Albuquerque, New Mexico. When We visit again we will definitely be staying here http://www.lospoblanos.com/.  This is the veganized adaptation of the blue corn muffins from Los Poblanos.

1 Cup Blue Corn flour

2 1/2 C All Purpose Flour

1 3/4 C Sugar

2 Tsp Baking Powder

1 Tsp Baking Soda

1/2 Tsp Salt

1/2 Pound Earth Balance (melted)

3/4 C Almond Milk

1 TBSP Apple Cider Vinegar

2 Tsp Vanilla Extract

1 Tsp Cayenne (if you like it spicy)

2 C small diced pears

2 Tbsp ground flax (mixed with 1/4 C warm water)

Preheat oven to 350 degrees. Using the pan grease, grease the muffin tins well. Sift the dry ingredients into a bowl.  Add the melted earth balance and add the remaining wet ingredients. Mix until just combined. Fold in the pears. Fill the muffin tin and bake for 20-25 minutes.

 

 

Barbecue Sunchokes (Jerusalem Artichoke)

Photo taken from http://tinyurl.com/7pyo3p5

Ingredients:

5 medium sized Sunchokes  (sliced)

1/2 Tsp Cumin

1/2 Tsp Caraway

Salt

Pepper

1/2 C Your choice of delicious bbq sauce

3 Tbsp Oil

– Heat oil over medium heat in a sauté pan and add sunchokes covering with a lid in order to steam them through.

– Add Cumin, Caraway, Salt and pepper and toss. Continue to cook and keep covered for approx 2 minutes.

– Add 1/4 c bbq sauce. Toss and keep covered for 5-8 mins. Toss constantly.

– Add the remainder of the bbq sauce and salt and turn up the heat. Toss and caramelize the sunchokes making sure they have nice brown edges. Remove from heat and serve.

 

Pumpkin Soup

For Broth:
1 Carrot (Coarsely chopped)
1 Celery Sticks (Coarsely chopped)
2 medium Yellow Onions (Coarsely Chopped)
3 Garlic Cloves
2 Bay leaves
Peppercorns
Salt
3 Cups Water
– Simmer for one to two hours adding water if necessary.
– Strain and keep in pot.
1 /2 small Sugar pumpkin pureé (steamed, skinned, and mashed)
2 tablespoons tahini
1/2 juice of a lemon
1 Parsnip (peeled and chopped)
3 Cloves Garlic (sliced)
1 Cup Water
1/2 small yellow onion

-After the broth has simmered and is prepared, add the other ingredients and simmer for as long as you can. I would give it an hour or more.
– Add water if your soup is two thick, but allow it time to simmer so the flavours all come through and have a chance to seep into one another.
– After simmering transfer liquid into a blender or food processor and pureé until smooth. Re-heat until desired temperature is reached.
Garnish with chopped parsley, or crispy fried shallots. Enjoy!

A little gallery of brunch (August)

pain perdu with cherry vanilla lavender jam and homemade vegan cream cheese, toasted pecans, peaches and blueberries

Pain Perdu stuffed with Cherry Lavender Jam and homemade vegan cream cheese, topped with toasted pecans, blueberries and garnishes with peaches

mole breakfast - roasted veg, avocado, smashed potatoes, zucchini, pepitas, blueberries in a toasted corn tortilla, greens, caramelized onion, mole sauce, hot sauce

The Molé breakfast included perfectly roasted zucchini, red pepper, and caramelized onion with avocado, a cinnamon sugar dusted corn tortilla cup filled with blueberries, and smashed red potatoes on top of slowly simmered homemade molé sauce.  Garnished with habañero hot sauce.

 

handmade vegan bagel with seitan andouille sausage, tomato, greens, fig jam, and mustard, served with a fig and smashed potatoes

Homemade shallot and sesame bagel with spicy seitan andouille sausage, fresh tomato, spinach, fig jam and grain mustard.

Spicy Tofu, Swiss Chard, Mint Tacos (Kirby Tacos)

tofu mint chard tacos

Because I come from a land where tacos and burritos are available at every corner, I make tacos when I need a quick, fresh bite to eat.  I think I might name these Kirby Tacos, because our friend Kirby is a vegan that never cooks for herself, but as I was assembling these she came to mind because they are even easy enough for her to make.

1/2 tsp Cumin

1/2 tsp Paprika

1/2 tsp Cayenne

1 tsp Garlic powder

1/2 tsp Salt

1/2 small red onion

1 clove garlic (minced)

1/4 cup Cilantro, chopped

1/2 block Cubed extra firm tofu (cut into tiny squares)

3 large leaves Swiss chard, chopped

1/2 lime juiced

1 tbsp fresh mint, chopped

1 tbs Oil of your choice

6 Corn Tortillas

Handful of Pea shoots

In a medium sized skillet heat oil on medium heat and add tofu. The point here is to get the tofu golden brown with the spices. After the tofu has been in the heat for about 5 minutes stir and coat in all the spices. Keep the tofu browning for another five minutes then add the onions and garlic clove.

Make sure to keep the tofu on medium heat so you don’t burn it!

When the onion is soft add the chopped swiss chard, cilantro and lime and stir together. Swiss chard is like spinach and does not take long to cook so make sure to add it last!

Make sure to watch your taco mixture as you steam your 6 corn tortillas.

When the steaming is done the tacos are ready to be assembled. Top with pea shoots and fresh cilantro to completely complement the fresh flavours of the taco.

You can even add avocado, hot sauce, sliced lime wedges, fresh cilantro, and salsa to make these tacos even better.

This recipe is for all hard working Kirbys out there.

 

Avocado, toasted walnut, smoked tofu, arugula and beet Carpaccio sandwich on Sourdough topped with lemon garlic olive oil

beet, arugula, smoked tofu, walnut, and avocado sandwich with potato salad

Beets are a simple, delicious, and nutritious food, but after hearing the comments on this beet sandwich I realized that not many people know how to prepare beets the way I do. It’s really easy! Beets are not that intimidating. People think it is difficult to pair things with beets (Malloreigh doubted that this sandwich would be good, but it was in fact very delicious) but this was a really fantastic combination.

Beet Carpaccio

A “carpaccio” is officially thinly sliced raw beef or fish, but it’s just too good of a term for thinly sliced beets. It’s not really a carpaccio but we’ll call it that anyway.

Don’t peel the beets before you boil them – leaving the skin on helps to seal in the nutrients, which would otherwise be partially lost through boiling. If you’re using both red and golden beets, boil them separately to maintain the colour. As you may know, red beet juice will stain anything and everything it touches bright pink.

Separate the beets from the beet greens. Boil them whole in a pot filled with water over medium-high heat until a fork can easily pierce them – about 30 to 45 minutes, maybe longer.

Once the beets are boiled, let them cool – drain them into a colander and run cold water over them to speed this process. The skin should slough off easily, but if it doesn’t, use a paring knife or sharp vegetable peeler.

Now, your beets are ready to slice. Use a mandolin slicer to slice them thinly or use a sharp non-serrated knife.

Sliced beets will keep in the fridge for at least a week if you put them in a resealable container, but they are also pretty easy to eat in one sitting.

Beet Carpaccio Sandwich

This beet sandwich was simple and delicious. Sliced avocado, lightly toasted whole organic walnuts, thinly sliced smoked tofu, fresh arugula, and sliced beets were dashed with fresh ground pepper. The sourdough bread I used was drizzled with lemon and garlic infused olive oil. It was served with a side of potato salad.

It’s June! – Let’s have a Picnic! Vegan Brunch June 4th

Reservations for 10:00am and 11:00am are completely FULL. There are still spots available for 12:00pm and 1:00pm. E-mail for inquiries or reservations. Veganmischief@gmail.com

JUNE is finally here… and so is picnic season. In celebration of the historic tradition of eating cold food outside, we are preparing a picnic themed brunch to be enjoyed – inside, since June weather in Vancouver is reliably inclement.

BENNY
Fluffy lemon garlic biscuits slathered with basil pesto and topped with egg-style tofu patties, fresh ripe avocado, thinly sliced red onion, and roasted tomatoes, finished off with a lemon butter sauce. Served with a side of potato salad

SANDWICH
Thinly sliced smoked tofu layered with peppery arugula and red beet carpaccio with roasted walnuts and avocado on locally baked bread dusted with garlic oil and vinegar. Served with a side of potato salad.

CINNAMON BUN
Big, warm, gooey traditional cinnamon buns sprinkled with powdered sugar. Served with a blueberry almond spread and a side of fresh seasonal fruit.

Please advise us of any allergies in your reservation email so we can be sure to accommodate you.

Pierogies

cheese and bacon perogies with fried onions and coconut bacon bits with salad

I had never made pierogies before and gracefully accepted the challenge of making them. If I might say so, they were a hit for brunch so here is the recipe. I hope you make to many so that you will have to freeze them and have a stockpile for when you desperately need some flavour in your face.

Here’s a basic pierogie dough recipe that I found off of the interwebs! Click on the link to see the proper making instructions with pictures!

2 C White Flour

1/2 Tsp Salt

1/4 C Soy Margarine

3 Tbsp Water

For the method, check http://hellyeahitsvegan.com/?p=768 – they’ve got pictures! But just in case that site goes down, here are the steps:

To prepare the dough, sift together the flour and salt.

Cut in the margarine with a pastry blender or two knives. Add water and mix well. If more water is needed, add a tablespoon at a time, until the dough comes together in a ball. You don’t want it to be too wet.

Dust a clean surface with flour, and knead dough for 10 minutes. Place in an oiled, covered bowl in refrigerator for half an hour.

Prepare your filling.

Remove dough from refrigerator; divide into thirds. Roll each section into a ball. On a lightly-floured surface, roll one ball of dough out until it’s about 1/8? thick.

With a round cookie cutter or a glass, cut into 2½-3? circles of dough. (Keep the scraps–you can roll them out again later.)

Place a walnut-sized amount of filling in the center of each circle. Using your fingers and a small bowl of water, dampen the edges of the dough and fold dough in half, enclosing the filling.

Pinch edges with your fingers or a fork to seal.

Here’s the filling that I constructed to go inside of my pierogies

6 small yukon gold potatoes (about 4 cups diced)

2 cloves garlic minced

1 green onion finely sliced into rings

1 tsp Paprika

1/4 C Daiya (white or yellow)

2 Tbs Soy Margarine

1/2 C Nutritional Yeast

– Dice and boil the potatoes until they are soft enough to mash.

– Mash the potatoes together with all of the rest of the ingredients.

– Add about 1 Tbsp of filling to each pierogie.

 

When your pierogies have been completely folded and assembled make sure to let them cool in the fridge or freezer. After about an hour of cooling you must steam each pierogie in a medium saucepan or steamer for approximately 3 minutes. After this step I choose to pan-fry them in very hot oil to get a crispy crust on the outside.