BLACK, WHITE, AND TEXTURED EASTER EGGS

It's the second day of the black-and-white Easter decor week and it is about the most important decor element of any Easter celebration - coloured eggs.
To stay true to the black-and-white theme I've originally thought of dyeing several eggs black while leaving some white. The idea was very simple but I didn't want to use real eggs. Thing is, back when I was leading a strictly vegan lifestyle I was always on a lookout for vegan Easter ideas. This year I wanted to make a vegan Easter egg project.

I thought of felted eggs, fabric eggs, paper eggs, but all of those  ended up being too complicated,  time consuming, or uninspiring.  Looking for a simple solution I walked into a Dollar store and found plastic and styrofoam eggs. I bought both packages without quite knowing what to do with them.



At home Eric watched me unsuccessfully spray-painting plastic eggs and then suggested I simply paint styrofoam eggs with acrylic paint.  Now that was a simple solution but to make sure the styrofoam texture would not be too obvious I first applied white gesso all over the egg.  To hold the egg while painting I "stabbed" it with a metal hook (it was also handy for the drying time when I used a floral block to hold the hook and the egg).

BLACK AND WHITE EGGS

You can use styrofoam or wooden egg shapes for this project. Apply a coat of acrylic gesso to an egg and let dry.  Paint an egg with your favorite shade of acrylic paint.  Repeat if needed.

To bring the project one step further I decided to create some texture.  I was inspired by this project I had pinned a while ago.  Unfortunately I didn't have any Puffy paint and it was too late to go shopping.  I went through my scrapbooking supplies and found 3D crystal lacquer, picked up at a craft store.  I've applied a dot of it to an egg and waited patently for it to dry.  To my pleasant surprise the dot almost didn't loose its shape and I was able to paint over it with acrylic.
Over the next couple of hours I've covered the whole egg with tiny lacquer dots.  Why did it take me so long?  I wanted dots to stay perfectly round so I could only do one part of an egg at time (tilting the egg made lacquer run a little bit).

TEXTURED EASTER EGGS

Begin by covering an egg with acrylic gesso.  Once the base coat dries, squeeze small amounts of 3D crystal lacquer onto the egg.  Let dry and repeat.

To finish cover the egg with another coat of gesso and acrylic paint.

I would love to try more intricate designs with Puffy paint.  If I'll get a chance to make more textured eggs before Easter I promise to share results with you.

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A year ago: HAPPY SPRING
Two years ago: WEEKEND COLOURS

Roasted vegetables spring stew

While the weather is not cooperating with my planting plans and the nights and evenings get cool and humid, I am getting back to cooking warm, comfort food.

This vegetable stew is filling but quite light with a delicate flavour of roasted vegetables. I used my favorite eggplants and peppers but it would be just as great with potatoes, roasted root vegetables, or even squash. Like usual, use this recipe as a guideline and experiment with flavours and textures to create your own dish.

What you need:

1 large eggplant

2 red peppers

2-3 tbsp olive oil

1 medium onion, cubed

3-4 garlic cloves, minced

2-3 celery stalks, cubed

2 medium carrots, cubed

7-8 mushrooms, quartered

2-3 medium zucchinis, cut in thick slices

2-3 tbsp tomato paste

1 can tomatoes (could be replaced by fresh tomatoes, cubed)

1 can chickpeas

2-3 cup vegetable broth

1 tbsp fresh marjoram, minced

1/2 tsp dried coriander 

1 bay leaf

other dried herbs; oregano, basil, thyme to taste (optional)

salt and pepper to taste

What to do:

• Begin by roasting eggplants and peppers.  Preheat the oven to 350.  Place vegetables on a cookie sheet lined with parchment paper.  Spray a little bit of olive oil onto the vegetables and cook 40-60 minutes, turning occasionally until vegetables get dark on all sides.
• Place peppers in the Ziploc bag and let cool (this will help to peel them).
• Meanwhile, in a large pot heat oil and cook onions on medium heat until dark golden.  Add half the garlic, stir, and cook for another minute or two.
• Add celery and carrots, cook stirring occasionally for 5-7 minutes (you want to get vegetables a little bit soft but not thoroughly cooked).
• Add spices (everything except for the bay leaf) and tomato paste and stir well.  Add tomatoes, remaining garlic, bay leaf, and broth (if using canned tomatoes begin by adding only 1 cup of broth).  Bring to boil, reduce heat and simmer for 10 minutes.
• Meanwhile peel roasted peppers and cut in 1'' squares.  Cut roasted eggplant in halves, scoop out flesh and cut in 1'' cubes.
• Add zucchinis, mushrooms, roasted peppers, eggplants, chickpeas and cook for another 7-10 minutes, until zucchinis become slightly translucent.  Taste and adjust for seasoning.
• Let stand for 5-10 minutes.  Serve over couscous or rice, sprinkled with minced fresh parsley

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Raw vegan Parmesan

Giving up cheese is one of the hardest part for me, when eating vegan.  Several years ago while looking for vegan cheese recipes I came across an easy and rather healthy way of replacing Parmesan sprinkled over pasta dishes and salads.  This vegan Parmesan is salty, flavourful and tangy; and it is great in raw dishes.

I do not have exact proportions for this recipe - I usually go by feel and taste. Vegan Parmesan will last almost indefinite in the fridge.  I like to make a fairly large batch and store it in an airtight container for a month or so.

What you need:

(All amounts are approximate.  Feel free to adjust according to your taste)

2 tbsp light miso
2 tsp nutritional yeast
4 tbsp flax seeds or a mix of flax and sesame seeds
1/4 tsp garlic powder - optional
1/2 tsp onion powder - optional
1/2 tsp spices (basil and oregano work great in this recipe) - optional

What to do:

• In a medium bowl mix thoroughly miso and seeds.

• Add nutritional yeast and stir well.  You should have a crumbly mix, resembling grated Parmesan.  If the mix is very sticky add more seeds - 1/2 tsp at a time.

• At this point your basic vegan raw Parmesan is ready.  You can use it as is or give it a little bit more flavour by adding garlic and onion powders and/or dried herbs.

• I recommend you try cheese after adding each ingredient.  You might find my proportions too generous or you might go for a more herby flavour.

Sprinke over your favorite dish and enjoy!

C is for Cookies (Fruit cookies)

Here are my favorite vegan fruit cookies:

 

VEGAN CITRUS-DRIZZLED CRANBERRY-OATMEAL COOKIES

(55 cookies)

What you need

Cookies:

2 cups all-purpose flour (about 9 ounces)
2 cups quick-cooking oats
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1 cup packed brown sugar
3/4 cup granulated sugar
1 cup coconut oil
1 1/2 tsp vanilla extract
3 tsp of Ener-G egg replacer mixed with 4 tbsp of water (to replace 2 large eggs)
1 cup sweetened dried cranberries
Cooking spray

Glaze:
1 1/2 cups powdered sugar
3 tbsp fresh lemon juice
2 tsp grated orange rind

What to do

• Preheat oven to 350°.To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, quick-cooking oats, baking powder, cinnamon, baking soda, salt, and ground nutmeg in a bowl.

• Combine brown sugar, granulated sugar, and coconut oil in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg replacer; beat well. Gradually add flour mixture and cranberries; beat at low speed until combined.

• Shape dough into 55 (1-inch) balls. Place the balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until almost firm. Let stand on the baking sheets 2 minutes. Remove cookies from baking sheets; cool completely on a wire rack.

• To prepare glaze, combine powdered sugar and remaining ingredients in a bowl, stirring with a whisk. Spoon mixture into a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle glaze over cooled cookies.

VEGAN BRANDIED CRANBERRY-APRICOT BARS

(16 squares)

What you need

1/3 cup golden raisins

1/3 cup dark raisins

1/3 cup dried cranberries

1/3 cup snipped dried apricots

1/2 cup brandy or water

1 cup all-purpose flour

1/3 cup packed brown sugar

1/2 cup vegan butter (I used coconut oil)

3 tsp of Ener-G egg replacer, mixed with 4 tbsp of water (equivalent of 2 eggs)

1 cup packed brown sugar

1/2 cup all-purpose flour

1 tsp vanilla

1/3 cup chopped pecans

Powdered sugar

What to do

• Place raisins, cranberries, apricots, and brandy or water in a saucepan; bring to boil. Remove from heat and let stand for 20 minutes; drain.

• For crust, in a medium mixing bowl stir together the 1 cup flour and 1/3 cup brown sugar. Cut in "butter" until mixture resembles coarse crumbs. Press into an ungreased 8x8x2-inch baking pan. Bake in a 350 degree F oven for about 20 minutes or until golden.

• In a medium mixing bowl beat "eggs" with an electric mixer on low speed for 4 minutes; stir in the 1 cup brown sugar, the 1/2 cup flour, and vanilla just until combined. Add drained fruits and pecans; stir to mix. Pour fruit mixture over baked crust; spread evenly.

• Bake about 40 minutes or until a wooden toothpick inserted near the center comes out clean, covering with foil the last 10 minutes to prevent over-browning. Cool in the pan on a wire rack. Sprinkle with powdered sugar. To serve, cut into squares

Image via BHG

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More cookies recipes:

APRICOT-SAGE and EARL GREY cookies

LIME WREATHS

VEGAN SHORTBREAD and VIENNESE COFFEE BALLS

CINNAMON ROLL cookies

Cabbage salad

 

We were celebrating my SISTER's belated birthday this weekend and I decided to prepare her favorite cabbage salad.  This is one of the simplest salads there is; all you need is cabbage, onion, cucumbers, fresh dill, and a couple of tablespoons of olive oil.  The rest of ingredients are optional but you are free to improvise and add some of your favorite vegetables (I think radishes would work great).

For the dressing I used good quality extra virgin olive oil.  If you want a more complex flavor add a splash of lemon juice or some grated lemon rind.  You can also experiment with herbs: I added a little bit of home-grown lemon thyme in my salad but parsley and/or mint would be great too.

What you need:

1 small cabbage

1 small onion (I prefer the sweet varieties: vidalia, Spanish or red)

1 English cucumber or better a couple of small Lebanese cucumbers
fresh dill
2 tbsp capers (optional)
olive oil
salt and pepper

 What to do:

• Finely slice the onion.  I first cut it in thin half-moons and then slice them in two.  If the onion is too strong, rinse it under cold water.
• A little trick: put sliced onion in the salad bowl, salt it well and mix thoroughly.  It will give a little bit of juice which is oh-so-good as part of the dressing.
• Grate cabbage: no need for any fancy tools here, just cut it in fairly thin strips.
• Cut cucumbers in thin half-circles.
• In a salad bowl, combine all the vegetables and add 2-3 tbsp of finely chopped dill.  Add capers and olive oil (or salad dressing) and mix.
• Taste and adjust for seasoning.

Tips and Suggestions: 

This salad is great for pick-nicks: it's does not get soggy and can easily survive a couple of hours outside of a fridge.

Roasted Pepper Soup

I usually plan beforehand what I will be making for supper.  I decide on the recipe, write a shopping list, then we drive to buy all the ingredients ... you get the idea?!  Well, last weekend nothing was planned, instead Eric and I ended up at the grocery store wondering what we would like to eat and what we should buy....  Eric remembered my YELLOW PEPPER SOUP

soup ... but alas I could not remember the exact list of ingredients.  So I experimented and ended up making my version of Roasted pepper soup.

What you need:

5 peppers (you can mix and match colours: 2 red 2 yellow 1 orange)

cooking spray (could use olive oil instead)

1 1/2 tsp olive oil 

1/2 onion, chopped

2 garlic cloves

2 celery stalks, cubed

2 medium potatoes, peeled and cubed

2 carrots, cubed

1/2 tsp paprika

2 bay leaves

pinch of dried coriander

1/4 tsp dried basil

1 bunch parsley, minced

about 1L vegetable broth

salt, pepper

a pinch of sugar, if peppers are not very sweet

1 1/2 tsp Champaign vinegar (can be replaced by white wine vinegar)

pinch of dried coriander

crème fraiche and parsley leaves for serving (optional)

 What to do:

• Preheat oven to 500 F (260 C).
• Place peppers on a jellyroll pan. Lightly coat peppers with cooking spray. Bake at 500 F for 30 minutes or until blackened on all sides, turning occasionally. 
• Place peppers in a large zip-top plastic bag; seal. Let stand 20 minutes. Peel and discard skins. Cut in half lengthwise; discard membranes and seeds.
• While waiting for peppers to cool down, heat olive oil in a large saucepan over medium heat. Add onions, celery, and garlic; cook for 5-7 minutes, until onion becomes soft and translucent .
• Add potato, and carrot; cook another 5 minutes. Stir in paprika, coriander, basil and bay leaf. 
• Add broth, half the parsley and bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are very tender. 
• Stir in roasted pepper halves; simmer 5 minutes. Discard bay leaf. Stir in vinegar, remaining parsley, 1/2 teaspoon salt, and 1/8 teaspoon black pepper.
• In batches, puree soup using a kitchen blender (or use an immersion blender).  If soup becomes too thick, add vegetable broth 2-3 tablespoons at a time.
• Serve garnished with parsley and/or creme fraiche (for a vegan version, replace creme fraiche with vegan sour cream or omit altogether)

Maple Baked Apples

This recipe comes from the Real Simple magazine.

Image from Real Simple

Gala and Rome Beauty apples are ideal for baking because they retain their shape.

4 large apples

1/4 cup golden raisins

3/4 cup maple syrup

1/2 cup (about 2 ounces) walnut pieces

2 tbsp unsalted butter, cut into pieces

Ice cream (optional)

• Heat oven to 400° F.
• Using a paring knife, remove the cores and trim about a 1/2-inch slice from the bottom of each apple, so they sit flat. 
• Place the apples in an ovenproof skillet or 8- to 9-inch baking dish. Drizzle with the syrup.
• Divide the walnuts and raisins among the apples, filling the cavities, and place any extra in the dish. 
• Dot the apples with the butter. Bake until tender, 40 to 50 minutes. 
• If using a baking dish, pour the liquid from the dish into a skillet. Bring to a boil over medium heat. Cook until it thickens slightly, 2 to 3 minutes. 
• Spoon the sauce over the warm apples and serve with the ice cream, if desired.

Yield: Makes 4 servings

Vegan camping breakfast

So what do vegan campers eat? I don't know about all of them but here is a little overview of my favorite camping food.

BREAKFAST

In the city, a vegan breakfast is very hard to pull for me; I can't do just cereal with milk in the morning even with nuts and fresh fruits it makes me hungry the minute I finish the bowl. I am yet to bake some vegan breakfast muffins.... so my usual breakfast is a peanut-butter-jelly sandwich (something I've never had as a child and thus I am not completely sick of it), but on the weekend I cheat and enjoy an amandine (almond croissant). But hey, enough of city-breakfast, what I was trying to say is that in the city breakfast is either boring or non-vegan, but it all changes during camping - the options are endless:

Scrambled tofu - the tetra-pack Mori-nu tofu keeps for several days, and there are always some dehydrated or even fresh veggies to mix in.

Hash browns with vegan sausages and mushrooms - another filling breakfast choice. I usually bring 4-5 little red skin potatoes (they keep for a while). To save the cooking time, I cut them in 4 and parboil (while rehydrating my mushrooms). Then I fry some garlic/onion with mushrooms (you could add tomatoes or any other vegetables for that matter), add the potatoes, let them fry just a bit, and then add the sausages.

The good old porridge (oatmeal or cream of wheat) - let your imagination go wild. Add some nuts, dried fruits, chocolate chips, spices (cinnamon, nutmeg) ..... The individual packets available at most grocery stores come in different flavors so you can mix and match (we end up eating 2 packets each because one is way too small). I've also noticed an organic alternative (Nature's Path) to the Quaker that has some nice "grown up" flavors. Porridge is also good for those days when you have to wake up and go (no time to parboil potatoes or fry some veggies)

NOTE: Quaker now also has the organic oatmeal!!!

NOTE #2: Check the ingredients; the cream of wheat sometimes already has powdered milk, so it's not vegan!

Pancakes - I still have my non-vegan Aunt Jemima mix that I use but you can always make your own. Mix flour, brown sugar, egg replacer, and powdered soy milk. When you get to the camp ground, just add water and bake the wonderful vegan pancakes. You should try it at home first to make sure that the proportions are right. Don't forget to bring some syrup.

Turnovers and Samosas

Savory Cornmeal-Whole Wheat Dough

1 cup all-purpose flour
½ cup whole wheat flour
1 cup yellow cornmeal
1 tsp baking powder
¾ tsp garlic salt
½ cup water
5 tbsp chilled butter (Earth Balance) cut into small pieces
1 large egg (I use Ener-G egg replacer)

Combine all-purpose flour, whole wheat flour, yellow cornmeal, baking powder, and garlic salt in a food processor; pulse until combined.
Add water, butter, and eggs; oulse 3 times or just until combined (do not form a ball)

Note: I needed to add more water, but I was using less cornmeal (I didn’t have enough) and more all-purpose flour.

Place the dough on a lightly floured surface; knead gently 4 to 5 times.
Divide the dough into 12 equal portions. Roll each portion into a 5 ½ - inch circle on a lightly floured surface.

Yield 12 dough circles.

Potato, Leek, and Mushroom Turnovers

Yet another modified and veganized recipe.

3 cups (½-inch) cubed red or Yukon gold potato
2 cups chopped leeks (~ 1 big leek)
¾ cup water
2 tbsp chopped fresh chives
4 oz white mushrooms
½ onion sliced
2 tbsp vegan Parmesan cheese (optional)
2 tbsp soy or rice milk
¾ tsp salt
¼ tsp freshly ground black pepper
Vegan cheddar cheese. I used 1 packet of the Road’s End Organic cheddar cheese mix.
4-5 drops of liquid smoke
Pinch of oregano (I think mint would be good, but I didn’t have any to try).
12 Savory Cornmeal – Whole Wheat Dough circles.

Boil potatoes until tender. Coarsely mash with a fork (or potato masher). Stir in leeks, chives, Parmesan, milk, salt, liquid smoke, spices, and pepper.
In a small skillet fry onions and mushrooms. Let the mix cool down and then add it to potatoes.
Preheat oven to 425º
Place the Savory Cornmeal-Whole Wheat Dough Circles on a lightly floured surface. Spoon ¼ cup potato mixture into the center of each dough circle. Fold dough over filling; press edges together with a fork or fingers to seal.
Place turnovers on a large baking sheet. Pierce top of each turnover once with a fork. Bake for 17 minutes, or until lightly browned.
Serve warm.

Sweet Potato Samosa

3 cups (1/2-inch) cubed peeled sweet potato (about 1 pound)

1/2 cup water

1 1/2 cups frozen petite green peas

2 tsp olive oil

1/2 cup chopped onion

4 garlic cloves, minced

1 1/2 tsp mustard seeds

1 1/2 tsp curry powder

1 1/2 tsp ground cumin

1/2 teaspoon salt

1/8 to 1/4 teaspoon ground red pepper

12 Savory Cornmeal-Whole Wheat Dough circles

Boil sweet potatoes until tender. Drain, coarsely mash, and stir in peas.
Heat oil in a medium nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes. Add mustard seeds, coriander, and curry powder; sauté 2 minutes. Add onion mixture, salt, and pepper to potato mixture; stir well. Cool slightly.
Preheat oven to 425°.
Place Savory Cornmeal-Whole Wheat Dough circles on a lightly floured surface. Spoon 1/4 cup potato mixture into center of each dough circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place samosas on a large baking sheet lined with parchment paper. Pierce top of each samosa once with a fork. Bake at 425° for 19 minutes or until lightly browned. Serve warm.

The recipes come from "Cooking Light``

Vegetable Patties

These patties made me think of Spring in the middle of Fall. I slightly modified the recipe from “Les Indispensables Plats Végétariens” (thank you Tra!!!). I had hard time frying the patties, because they would fall apart. Make the patties small and plump, and do not rush to turn them over, when frying.

2 big potatoes cut in big cubes
1 onion thinly sliced
½ cauliflower (just the florets)
1 cup of green peas (frozen, fresh, or caned) cooked or raw
1 cup of fresh spinach, minced
2 bell peppers cut in small cubes
4 garlic cloves, minced
1 ½ tbsp of ground coriander
1 tbsp of fresh ginger, minced
1 ½ tbsp of ground cumin
1 tbsp of salt
2 tbsp of fresh coriander, more to garnish
Bread crumbs (~50 grams)
Olive oil
Green onions, minced to garnish (optional)

Boil potatoes, onions, and cauliflower until tender. Drain and mash with a fork, or potato masher.
Add peas and spinach to the mixture. Mix well.
Add peppers, garlic, ginger, spices, salt, and fresh coriander. Mix well and mash more, if needed.
Form little patties, cover with bread crumbs, and fry until golden brown.
Serve garnished with cilantro and/or green onions.

Pizza

Inspired by the latest "vegan_cookoff" theme and the Amazon order that I've received I decided to finally make pizza.


For the dough I followed the recipe from "Nonna's Italian Kitchen : Delicious Home-Style Vegan Cuisine":

1 1/4 cups of lukewarm water
1/2 tbsp baking yeast
1/2 tsp unbleached sugar
3 1/4 cups unbleached flour
1 tbsp extra-virgin olive oil
1/2 tbsp salt

After "testing" the yeast by combining it with water and sugar and letting it stand for 10 minutes (it suppose to froth up, but mine didn't); I've mixed the flour, oil, and salt. I've kneaded dough for good 8 minutes until it became nice and uniform and made a ball out of it.

Note: it is better to mix in only half of flour the first time, let the dough rest for a bit and then continue with the rest of flour, oil, and salt.

The ball was placed in a bowl, where it sitted, covered with a towel, for an hour. It doubled in size and then I punched it down and kneaded just a bit more.

Note: the more times the dough will rise and "fall" the more "puffy" would it come out at the end (a tip from my hairdresser)

I used only half of the dough (the other hald is waiting wrapped in plastic in the fridge) and roll a nice crust for the pizza. As I've learned, it doesn't have to be too thin, unless you want a very thin-crust pizza, like the one I made.


Then I made Chuncky Tomatoe Sauce:

1 can of diced tomatoes with herbs
4 garlic cloves minced
1/2 tbs ground oregano
1 tbs grlound basil
1 tbsp olive oil

Sautee garlic in oil for 3-5 minutes. Add tomatoes and spices. Bring to boil and simmer for 10 minutes.


Melty White Cheez from Joanne Stepaniak's "The Ultimate Uncheese Cookbook"

1 1/2 cups of soy milk
1/4 cup nutritional yeast
1/4 cup flour
2 tbsp sesame tahini
2 tbsp cornstarch (kuzu or arrowroot)
2 tsp lemon juice
1 tsp onion powder
3/4 tsp salt
1/4 tsp garlic powder

Blend all the ingridients until completely smooth.
Cook over medium-high heat, stirring almost constantly with a whisk until very thick.
Extra: I added couple of drops of liquid smoke and it turned out great.

And the toppings:

Tofurky Italian Sausage
Marinated artichokes (my boss gave a huge jar of those)
Mushrooms
Green peppers
Onions

I arranged everything but "cheese" on top of the dough and put it in the oven for 10 minutes. Once the pizza was ready, I've spread the cheese and ..... mmmmmmmm was it ever good!!!

Note: to speed up the process prepare the toppings while the dough is rising and make cheese once pizza is in the oven

Today my pizza received a highest possible compliment - a colleague of mine (very picky eater who thinks that all vegan food is weird) tried a piece and LOVED it! I am making more pizza for her this week!!!

Camping Chili

This recipe is rather fuel-consuming because of the cooking of beans and potatoes.
There are several ways of reducing the cooking time:


- Use canned beans (increases the weight and the trash, but significantly reduces the cooking time)
- Use instant rice and mung beans which are smaller and take less time to cook
- Use instant beans (I’ve personally never tried it but can’t see why it wouldn’t work)
- Use dehydrated cooked beans.

I like to cook chili on the first night of our trip. I usually soak beans for ~24 hours before the trip, rinse them, put in Nalgene bottle and cover with water. The beans still have time to soak during the first day of the trip but I don’t have to be extra careful about rinsing them.

Potatoes could be substituted for by using instant mash potatoes which would decrease the cooking time and the fuel consumption.


Chili

1 potato or sweet potato
1/2 onion
2 garlic cloves (when camping use “tubed” garlic paste – the wonderful invention)
~1/2 cup pre-soaked beans (from my experience, black beans are the best, they cook the fastest)
1 tomato (either fresh or dried. If you are using dried tomatoes you can add some “tubed” tomato paste)

Vegetables:

You can use the vegetables of your choice – here are my favorite:
Zucchini (dehydrated or fresh)
Peppers (dehydrated or fresh)
Mushrooms (dehydrated)
Celery

Water
Powdered/”cubed” vegetable broth
Oil
Chili powder
Ground cumin
Thyme (if you like it)
Ground coriander
Salt/pepper/cayenne pepper
Half a pack of “fake meet”. I use Yves Mexican or Original “Ground Round”.

Fry onion and garlic. Add some cumin and any other spices while frying.
Add diced potatoes, zucchini, peppers, and mushrooms. Fry until the vegetables (peppers and zucchinis) get slightly soft. Add tomatoes and fry a bit more. Pour water and add the vegetable broth. Bring to a boil, add chili powder and beans. Simmer until beans are tender. Add “meat” and cook until thoroughly hot.

Serve topped with corn chips, guacamole, cilantro, and/or green onions.



Guacamole

1 avocado
1/2 tomato
1/4 onion (green onions)
Lime juice (optional)
Garlic paste (optional)

Mash avocado, add diced tomatoes, onion, and couple of drops of lime juice. Stir well until combined.

Eggplant curry

As promised, here is a food-related post.

On Sunday I decided to cook a veganised version of the "Eggplant and Parsnip curry" from the "Vegetarian; the best-ever recipe collection" by Linda Fraser. I modified the recipe by substituting parsnip for sweet potatoes and changing the amount of some ingredients.

Here is the "modified" vegan version of the recipe which was SO tasty:

Eggplant and Sweet Potatoes Curry

1 large eggplant, diced

2 medium size sweet potatoes, diced

1 red bell pepper

3 onions

4 garlic cloves

1/2inch piece of ginger

4 tbsp olive oil

1 1/2 cups of white basmati rice (you can use the brown variety, but adjust the cooking time)

3 cups of vegetable broth

1/2 block of soft tofu

~3 tbsp of apple cider vinegar

1 1/2 tbsp ground cumin

1 1/2 tbsp ground coriander

1 tbsp chili powder

3 oz of sultana raisins

6 oz of cashew nuts (the original recipe calls for unslated ones, but I was using salted ones by mistake - there was no taste difference)

1/2 cup of vegan "butter"

Cilantro to garnish

Cover rice with cold water and let stand for 35-40 minutes.

Sprinkle eggplant with salt and let stand for 30 minutes. Rinse the salt off.

Process 1 onion, garlic, and ginger in the food processor until minced. Add 2 or 3 tbs of water and process some more to make a paste.

Sllice red pepper and 2 remaining onions.

Prepare 1 cup of "yogurt". If you have your favorite recipe - use it. I just passed the soft tofu in the blender and mixed in some apple cider vinegar to get the sour taste.

In a large skillet heat 2 tbsp of olive oil. Fry onions for 10-15 minutes on medium-high heat until golden. Set aside

In the same skillet fry 4oz of cashew nuts for 4-5 minutes. Be careful not to burn them. Add raisins and fry for 2-3 minutes until they puff (I did not wait for raisins to puff). Set aside.

Add 1 tbsp of oil to the skillet and fry potatoes for 5 minutes. Set aside. Fry eggplant, together with red pepper and remaining cashews for 5 minutes. Drain on the paper towel

Add oil and fry the onion-ginger-garlic paste until it turns golden. Add spices (cumin, coriander, chili) and fry for another minute. Add yogurt and slowly bring the mix to boil, add the vegetables (eggplant, pepper, potatoes) and the broth. Bring to boil and simmer until the potatoes are tender.

Meanwhile cook the rice in 2 cups of water for 5-6 minutes, until slightly undercooked.

Pour the vegetable mixture in the oven-proof pan. Add rice on top. Scatter fried onions on top of the rice and sprinkle with raisins/nuts mix. Dot with butter. Close with the double layer of aluminum foil and a cover.

Preheat the oven to 300F

Place the dish in the oven and cook for 30 minutes.

Serve garnished with cilantro springs.

The taste of this curry is quite delicate and balanced. It tastes as good on the second day.

Truffles!

These truffles were so good that I made them twice in a row. First time I followed the recipe; the only substitutions were Rum extract instead of Almond simply because none of the stores in the area carry almond extract. I also used sweetened coco-flakes but no sugar for coating.
The second time I was ready to experiment. I grated some orange rind (thank you Pasha for advice), still used Rum extract and sweetened coco-flakes, and mixed in the mass melted chocolate chips (not too much – you don’t want the chocolate to overpower the taste). The result was chocolaty and the final flavor was more complex.

The truffles should be served immediately, or stored in refrigerator for up to 2 weeks, or in the freezer up to 2 months.

½ cup chopped almonds
2 cups pitted dates
1 tsp. vanilla extract
1 tsp. ground cinnamon, divided
¼ tsp. almond extract
½ cup unsweetened coconut flakes
¼ cup unsweetened cocoa powder
2 Tbs. sugar (the recipe doesn’t specify, but I think that icing sugar should be used)
Pinch of salt

Toast almond in skillet over medium heat 3 to 4 minutes, or until light brown. Set aside
Place dates in saucepan and cover with water. Bring to a boil, remove from heal, cover, and let stand 10 minutes. Drain reserving 1Tbs. liquid until smooth.
Transfer mixture to medium bowl. Stir in almonds, vanilla, ½ tsp cinnamon, almond extract and pinch of salt.
Spread coconut on plate. Sift cocoa, sugar and remaining ½ tsp cinnamon into bowl.
Form date mixture into 1-inch balls. Roll in coconut, and then cocoa mixture.

Makes about 3 dozen.

"Vegetarian Times"

The picture I've used to illustrate the post comes from the Bruges Chocolates web-site.

Red Lentil Mulligatawny Soup

Sunday I was craving burgers. Earlier that week the market across the street from my place received a nice selection of huge Portobello mushrooms, so I searched through my extensive recipe collection and found the recipe for Portobello Mushroom Burgers. That made me almost happy. Almost, because I also felt like a salad with my burger…something with fruits…..oranges…… something different from the usual Green Salad with sesame dressing I make.

Flipping through the pages of the recipe-binders I saw a picture of the Sweet Potato and Orange Salad! That was exactly what I had in my mind…. But wait a second, this Red Lentil Soup looks so yummy……coconut milk….. cumin….. hmmmmmm….. can we eat burger, salad, and the soup? Why not!

Having all of this figured out I thought of desert. Something fruity and not too complicated would be great. Apple-pecan cookies? Poached pears? Baked apples?! Yeah, Baked Apples with maple syrup, raisins, and nuts.

After couple of hours of cooking we’ve enjoyed:

Red Lentil Mulligatawny with Apple-Celery Salsa

Image from Cooking Ligh

The recipe comes from the Cooking Light magazine. I “veganised” it by replacing the chicken stock with the vegetable broth.  This rich, creamy soup will thicken as it cools. Thin with hot water, a tablespoon at a time, to the desired consistency.

Salsa

2/3 cup finely chopped Granny Smith apple

1/4 cup finely chopped celery

1 tbsp chopped fresh cilantro

1 tbsp fresh lime juice

Soup

3 1/2 cups fat-free, less-sodium chicken broth

1 cup dried small red lentils

1 cup chopped onion

1 1/2 cups light coconut milk

3 tbsp tomato paste

1 tsp grated peeled fresh ginger

1/2 tsp ground cumin

1/8 tsp ground turmeric

1 tsp fresh lime juice

1/2 tsp salt

1/4 tsp freshly ground black pepper

To prepare salsa: combine the first 4 ingredients; cover and chill.

To prepare soup

• Combine broth, lentils, and onion in a Dutch oven over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until lentils are tender.
• Process lentil mixture in blender until smooth.
• Add coconut milk, tomato paste, ginger, cumin, and turmeric; process until smooth.
• Return soup into pan. Cover and simmer over medium heat 10 minutes. Remove from heat; stir in 1 teaspoon juice, salt, and pepper.
• Ladle about 1 cup soup into each of 4 bowls; top each serving with 1/4 cup salsa.

Yield: 4 servings (serving size: 1 cup soup and 1/4 cup salsa)

“Three Sister Casserole” with Pumpkin Pesto.

From Vegetarian Times

The colder days are here and it is time to cook in the oven. I made this casserole Saturday night. I used pumpkin instead of squash, and white kidney beans instead of pinto beans. The result was mmmmmmmmm yammyyyyyyy.

Note: My squash mix was pretty liquid. I hesitated, but pour the leftover “juice” before covering with the second layer of polenta. The result was very good.

A Native American expression “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for diner.
 

Image from Vegetarian Times

Polenta Topping
1 ½ cups yellow cornmeal

1 tbsp chili powder

¾ tsp salt

Filling
3 tbsp olive oil divided

1 small onion, chopped (about 1 cup)

1 large yellow or red bell pepper, cut into 1-inch dice (about 1 cup)

1 lb kabocha (sweet mama) squash, peeled and cut into 1-inch cubes (about 2 cups)

1 15-oz. can diced tomatoes with chilies

2 cloves garlic, minced (about 2 tsp)

1 tsp ground coriander

1 tsp ground cumin

½ tsp salt
1 15-oz. can pinto beans, drained and rinsed

1 cup frozen corn kernels, thawed

To make the topping: 

• Whisk together cornmeal, chili powder, salt and 4½ cups water in double boiler, or in the large metal bowl over barely simmering water (bain maraine)
• Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times
• Remove from heat

To make the filling

• Preheat oven to 375F. 
• Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until soften, stirring often
• Add bell pepper and cook 5 more minutes, stirring often
• Stir in squash, tomatoes, garlic, coriander and cumin. Cook 5 minutes, stirring occasionally.
• Stir in ½ cup of water and salt. Bring mixture to boil, reduce heat, and simmer, partially covered, 10-15 minutes, or until squash is tender
• Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally
• Coat 8x11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom.
• Spoon squash mixture over polenta. Smooth remaining polenta (~ 2½ cups) over top
• Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.

Pumpkin Seed Pesto.

The pumpkin oil tends to be expensive (mine was ~12$ for a small bottle). The recipe advices to substitute it with olive oil.

1 cup unsalted hulled (green) pumpkin seeds

1 cup coarsely chopped cilantro
½ cup toasted pumpkin seed oil
¼ cup fresh lime juice

1 tsp salt
Pinch cayenne

• Toast pumpkin seeds in a large skillet over the medium heat 4-5 minutes, or until puffed and golden, stirring constantly
• Transfer seeds to food processor. Add remaining ingredients, and process until smooth.
• Store in airtight container in a refrigerator for up to a week.

Yield: 1 cup

Scrambled tofu

This is a vegan breakfast staple – a vegan version of scrambled eggs. I’ve tried it once at Blue Monday vegan cafe in Verdun - it was pretty good. I also saw different recipes of it on-line. The first time I cooked scrambled tofu was in Toronto, when visiting my friends who enjoyed their omelet with vegetables for breakfast. Combining the best of all previously seen recipes, I fried some vegetables and added half-a-block of firm tofu. The result was amazing (I used soy sauce instead of salt, so tofu was moist and full of flavor).

Back in Montreal, I decided to prepare this one sunny Sunday morning for Eric and me. However, I’ve realized that I was out of firm tofu….. “Oh well” – I thought – “we’ll have to deal with what we’ve got” and I’ve “scrambled” a pack of soft tofu into my frying vegetables. The result was truly amazing. The texture of the dish was very light and tender (similar to scrambled egg-whites, although I’ve never had scrambled whites without yolks ;). And since MORI-NU has the tetra-pack version of soft tofu this dish became a classic in our “outdoor cuisine”.

Just like other camping recepies – this is not the only and final version of the dish. Modify it to suit your taste … add more ingredients … experiment!!!!!

A block of tofu
Vegetables you like. I usually put:
Zucchini
Pepper
Mushrooms
Tomatoes
Green onions
Garlic

Spices.
Depending on the taste you want to have:
Basil, oregano, parsley – for something more “Italian”
Cumin and cilantro – for something “Eastern”
Za’atar – for something even more “Eastern”
Soy sauce and sesame oil for a Japanese fusion
Curry – never tried it, but why not?
Chili powder – “Mexican” anyone? (I haven’t tried it either)

Fry garlic and onions with the spices. Add the vegetables. Cook till desired softness. Add “scrambled” tofu and heat up.

Pumpkin and Red Lentil Curry

From Cooking Light Magazine

This is what I made last week-end (sorry folks - no picture). My only modification was doubling the amount of some spices and serving it over rice. It turned out very good, and was even better the next day. The squeeze of lime makes a big difference!!!

Because pumpkin has a neutral taste, it works well in Indian curries, where it takes on the flavors of the spices. For the best results, choose pie pumpkin, which is smaller, sweeter, and more tender than the larger pumpkins used for carving jack-o'-lanterns. You can substitute brown lentils and cook them 20 to 30 minutes longer, adding more broth, if necessary.

1 tbsp extra virgin olive oil

2 cups chopped onion (about 2 medium)

5 cups (1/2-inch) cubed peeled fresh pumpkin (about 1 3/4 pounds)

1 tsp ground ginger

1 tsp ground cumin

1 tsp ground coriander

3/4 tsp ground turmeric

1/4 tsp ground red pepper

3 garlic cloves, minced

1 small jalapeño pepper, seeded and finely chopped

4 cups vegetable brot

1 (14.5-oz) can diced tomatoes, undrained

1 cup dried small red lentils

1/4 tsp salt

1/4 tsp freshly ground black pepper

1/4 cup chopped fresh cilantro

6 lime wedges

• Heat oil in a large saucepan over medium heat.
• Add onion; cook 5 minutes, stirring occasionally.
• Stir in pumpkin and next 7 ingredients (through jalapeño); cook for 30 seconds, stirring constantly.
• Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pumpkin is just tender.
• Stir in lentils; cook 10 minutes or until lentils are tender.
• Stir in salt and black pepper.
• Ladle stew into individual bowls; sprinkle with cilantro. Serve with lime wedges.

Yield: 6 servings (serving size: about 1 1/3 cups stew, 2 teaspoons cilantro, and 1 lime wedge)

Link to the recipe on Cooking Light website