Tag Archives: potatoes

Green Arugula Potato Leek Soup!

Well, it’s March 17th, which means a) an excuse to celebrate and b) an excuse to make everything green. My first challenge of the day was to make arugula soup. It turned out pretty beautifully – and, of course, green.

green soup

Arugula Potato Leek Soup

1 red onion, diced
1 leek, white parts chopped
1 – 2 cloves garlic, minced
2 potatoes, chopped
1 tsp dried tarragon
1 cube vegetable bouillon
2 cups boiling water
Arugula – I had about 3/4 of a tub of it – use lots
Salt, to taste

Saute the onion, leek, and garlic in oil or margarine over medium-low heat in a large pot until soft and fragrant. Add potatoes, tarragon, and the bouillon cube; turn the heat up to medium; stir and let the potatoes cook in the oil. Stir them regularly, cooking for about 10 minutes.

Add water and arugula; if you didn’t add boiling water, turn the temp up to bring to a boil then turn down to simmer. Stir and put a top on the pot. Let the arugula wilt for 6 – 10 minutes. Test the potatoes to make sure they’re done – just press a knife into one; it should slice easily, like butter or something else similarly sexy.

Once all that’s done, use a hand blender to cream it up. Salt to taste.

I didn’t add nutritional yeast but I’m sure that would be delicious. Also, for extra decadence, you could make this really creamy by adding unsweetened, unflavoured almond/soy/whatever milk or even coconut milk. Just add it after the creaming stage, mix, and let the soup simmer for a bit.

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!

Tofu Benedict – Vegan Breakfast Stack Cooking Video – Indian Style Curry Benny

Last weekend, I didn’t have my camera – I’d left it at a friend’s house – so when Kaylie and I started putting together this incredible breakfast, we decided to record it on video. After many painstaking hours subtitling it for the deaf and hard of hearing, during which iMovie crashed as if on a 15-minute schedule, the video is done! Voila, here’s Kaylie and I being dorky!

In this video, I used a variation on the tofu egg patty I keep talking about but which I feel nobody has actually tried to make. (That’s okay, it means you’ll come to my restaurant someday, right?)

Let us know if you want some more clarification on how we did anything in this video – I personally think K should share the recipe for those potato rice cakes.

Creamy Roasted Potato, Leek & Apple Soup

leek roasted potato apple soup, kale and beet salad, dijon-balsamic brussels sprouts

1 leek stalk
1 Celery Stalk
2 Carrots
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.

Eggplant Bhutuwa

eggplant bhutuwa and couscous with it-was-going-bad avocado "chutney"

I made this dish after a very inspiring visit to the incredibly delicious Cafe Kathmandu. We didn’t order eggplant bhutuwa (opting for a mustard greens and dahl dish instead) and I regretted it for days – being the eggplant lover that I am. So, I made this, and it was delicious, and I served it with couscous and avocado. Recipe to follow.

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spinach, mushroom, tomato, and ‘egg’ over garlic hash


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.

Lemon Dill Panfries with Kalamata Olives

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