Vegan Living Recipes

2010-12-22T14:53:00.020-05:00

I've Moved...I Have A New Blog!

Since being diagnosed Celiac Disease I've decide to create a new blog which will still have easy and tasty vegan recipes but they will also be gluten free.

Check it out...

http://glutenfreevegan.blogspot.com/

I'll still be keeping this blog up for people to have access to my older recipes that I have posted on here but all new posts will be put on my gluten free vegan blog.

2010-10-19T22:42:00.026-04:00

Pumpkin Spiced Oatmeal

With the arrival of fall what better way to heat things up than with a warm bowl of oatmeal. This recipe comes from Neil Barnard's newest book...The Get Healthy Go Vegan Cookbook. .

1/2 cup oatmeal (regular or *gluten free)
1 cup water
1/4 cup raisins
1/4 cup pure pumpkin (canned)
1 tsp brown sugar
1/8 tsp nutmeg
1 tsp vanilla extract
1/2 tsp cinnamon

Mix ingredients in a bowl and heat for 4 minutes on medium setting in microwave. Makes around 2 cups. I sometimes add chopped apple to this oatmeal hence the reason why my oatmeal picture has apple in it but the recipe does not.

*I get my gluten free oatmeal at the Bulk Barn but I just recently saw that Fontinos supermarket sells it as well.

2010-08-20T12:00:00.041-04:00

My 2 Favorite Recipes For My Garden Fresh Tomatoes...

Hummus Quesadillas

Rachael Ray calls this recipe Cheeseless Quesadillas I like to call them Hummus Quesadillas. Regardless of what they should be called I've be addicted to them ever since I tried them. I used to have kidney beans mixed with Diana's Spicy Southwest Chipole Marinade and toast for breakfast but that's been moved to lunch time now and this dish is what I have every morning. It's so refreshing. The only thing I do different from her recipe is I don't add the roasted tomatoes. Oh and I don't use the wheat tortilla wraps because I have just been diagnosed with Celiac Disease...grrrr. The only wraps I can eat now have to be gluten free. Their expensive and they are tasteless they remind me of eating cardboard...grrr. So until I master making them myself Chipotle Corn Tostadas will do.(thats what was used in the picture)

http://www.rachaelrayshow.com/food/recipes/cheeseless-quesadillas

Pico de Gallo

I hear you either love cilantro or you hate it and there is no in between but I'm not sure about that because the first time I had cilantro it was in a salsa I had in while on holidays in the Dominican Republic. I fell in love with it but I don't seem to like cilantro in anything else other than in salsa. My point is give it a try! Fresh cilantro is very cheap and it's available in the produce section in most supermarkets.

http://simplyrecipes.com/recipes/fresh_tomato_salsa

2010-07-25T01:16:00.031-04:00

Spicy Penne with Broccoli Rabe, Veggie Sausage and Chick Peas

This is a Racheal Ray recipe that I veganized. It was my first time having broccoli rabe and I'm hooked on it now. I like using the leaves in salads. It also seem to stay fresher that regular broccoli. In this recipe don't be afraid to use lots of broccoli rabe because once you put it in the water it shrinks quite a bit.

1 large bundle of broccoli rabe, trimmed and cut
1 1/2 cups whole wheat penne
2 Tbsp extra virgin olive oil
1 Yves Veggie Spicy Italian sausage, grated or finely chopped
1 can chickpeas, rinsed and drained (15 ounces), divided in half
2 tsp garlic, minced
1/2 tsp thyme
salt and pepper
1 tsp red pepper flakes
1 (19 ounce can) of diced tomatoes, drained (fire-roasted if you can find)
1 cup tomato sauce
2 Tbsp vegan margarine

Bring a large pot of water to a boil, add salt then the rabe. Cook 2 minutes. Remove to an ice water bath with slotted spoon or spider and reserve. Bring water back to a boil. Cook pasta to al dente, reserving 1/4 cup of starchy cooking liquid just before draining. Add drained pasta back to the pot along with the vegan margarine. Toss to coat. Then put aside.

Heat oil in large skillet over medium-high heat. Add sausage and brown, about 2 minutes.

Place half the chickpeas in a food processor with a splash of water and purée. Add garlic to sausage and cook 1 minute. Add purée and remaining whole chickpeas and reserved broccoli rabe. Season with salt, black pepper, thyme and red pepper flakes and heat thorough. Add tomatoes and stir, reduce heat to simmer. Then add the reserved 1/4 cup of starchy cooking liquid. Add the tomatoe sauce and pasta noodles stir to combine. Serve immediately. Serves 4

2010-07-24T01:16:00.032-04:00

Black Bean Avocado Enchiladas

This is one of my favorite dishes not just because its delicious and healthy for you but its also very versatile. I make sure I have left overs so I can have them for breakfast the next day. They also taste great cold so you can enjoy them for lunch too. Great for serving at picnics too! Makes 6

2 (19 oz) cans of black beans, drained
1 medium red onion, chopped (1 1/4 cup)
2 tsp garlic powder
2 1/2 tsp cumin
1 1/2 tsp salt
1 1/2 Tbsp lime juice
6 whole wheat tortillas
2 firm avocado, thinly sliced
1 can (28 oz) crushed tomatoes
5 Tbsp southwestern chipotle sauce

In a small skillet, sauté onions until translucent. Add garlic, cumin and salt. Stir spiced onions and lime into beans. Mash beans with a potato masher or blend in a food processor.

To assemble enchiladas, place tortillas on a flat surface. Spread 1/2 cup of black beans down the center and few strips of avocado on top. Roll tortillas around bean mixture.

Preheat oven to 375F. Mix the southwestern sauce in bowl with the crushed tomatoes. Spread 1 cup of it on the bottom of a well oiled 9 X 13 baking pan. Place enchiladas in pan, side by side and cover with a 1/2 cup of the southwestern sauce. Cover pain with foil and bake for 45 minutes. Cover with more sauce before serving.

Once out of the oven put more sauce on top and serve. What I like to do is pan fry it after I take it from the oven. Then cover it with sauce and serve. Makes 6

2010-06-06T14:44:00.029-04:00

Laura's Veggie Burger and Pasta Salad

I created my own veggie burger! I served them at my World Vegan Day dinner party and the guests really enjoyed them. We thought they were good just pan fried but I have discovered their even better off the grill... but then again isen't everything! So I'll be serving them this month at my birthday/barbeque party. Everyone start your grills because even meat eaters are going to say these burgers taste great.

Laura’s Veggie Burger

3 Tbsp vegan Worchester sauce
1 Tbsp Dijon mustard
1 Tbsp soy sauce
1/2 tsp red pepper flakes
1/8 tsp black pepper
3/4 cup crushed whole wheat Ritz crackers
340 Yves veggie ground, regular
3 Tbsp Tahini (the binder)
1 1/2 tsp garlic, chopped
1 small onion, chopped
2 cups mushrooms, chopped

red onions for topping (sliced then fried)
oil for frying
Hamburger buns

In a large bowl, put in the Worchester sauce, mustard, soy sauce, pepper flakes, black pepper, crushed crackers, and veggie ground together and Tahini.

Place a large skillet over medium-high heat with oil. Add onions, mushrooms and garlic to the pan and cook until veggies are cooked and dried out. Then add to large bowl with the other ingredients. Mix well with your hands.

Put patties in the fridge for at least a half hour before cooking, even better if you can wait till the next day to cook them. Keeping them in the fridge makes the burgers hold together much better. Brush patties with liquid smoke on one side and oil on both sides. Place on a preheated grill. On medium heat grill for 8-10 minutes on one side then the other side. Top burger with grilled onions then serve. Makes 6 patties.

Creamy Pasta Salad (recipe for the cookbook Comfort Foods)

4 cups rotini pasta, cooked
1/3 cup green peppers, chopped
1/4 red onion, chopped
1 1/2 cup vegan mayonnaise (store bought or recipe below)
1 1/2 tsp Dijon mustard
1 tsp apple cider vinegar
1/4 cup relish
1 cup grape tomatoes, cut in half
1 Tbsp sugar
1/2 tsp salt

Combine cooled pasta with the rest of the ingredients in a large bowl. Refrigerate at least an hour or overnight and serve chilled. Serves 4

Vegan Mayo (Low Fat) Recipe from

http://www.myvegancookbook.com/blog/

1 block silken tofu (14 oz)
1 tsp salt
1 tsp onion powder
1 tsp white vinegar
1 Tbsp lime juice + 1 Tbsp lemon juice
1 Tbsp olive oil
2 Tbsp corn starch
1 Tbsp + 1 tsp sugar

Place tofu, salt, onion powder, vinegar, lime juice, olive oil, corn starch and sugar in a blender and blend until smooth. Pour into small sauce pan and cook until thickens for about 8 minutes. You want to get it almost to the thickness you want and then take it off the stove and continue stirring to cool it. It will continue to thicken up after you take it off the stove, so keep that in mind.

2010-04-23T10:54:00.020-04:00

Sweet & Sour BBQ Tofu Wraps

The warmer weather is here and of course that means barbeque season will begin. Why not try something a little different than veggie hotdogs and burgers this year ....these tasty wraps are sure to please all your guests. I could not find daikon radish or picked ginger in my supermarket so I just left them out. NOTE: The tofu needs to be marinade for several hours so keep that in mind when you want to make this dish.

Tofu
1 14-ounce package firm tofu, drained/pressed*
1 3/4 cups sweet & sour BBQ Sauce
(recipe below)

Sweet & Sour BBQ Sauce

2 Tbsp peanut oil
1 tsp garlic, minced
1 Tbsp ginger, finely grated
1/2 cup dry sherry
1/2 cup hoisin sauce
1/2 cup ketchup
1 1/2 tsp chili-garlic sauce
2 tsp soy sauce
2 tsp dark sesame oil

Slaw
1 medium carrot, peeled
1 3-inch piece daikon radish, peeled
3 cups napa or savoy cabbage, thinly sliced
1/8 cup picked ginger drained and roughly chopped
1/2 tsp salt
1/4 cup rice vinegar
2 Tbsp peanut oil

4 large flour tortillas
1 Tbsp well toasted sesame seeds*

For BBQ sauce: Heat the oil in a small saucepan over high heat. Add garlic and ginger and cook over high, about 2 minutes. Whisk in sherry, hoisin sauce, ketchup, chili-garlic sauce, soy sauce and sesame oil and bring to a boil. Remove from heat and let cool. Makes 1 3/4 cups

For the tofu: Cut tofu into 1 inch by 1/2 pieces. Pour barbeque sauce of tofu making sure each piece is coated. Cover and refrigerate several hours.

Prepare an outdoor grill with medium heat.

To make the slaw: grate carrot and daikon. Toss cabbage, carrot, daikon, ginger, salt and black pepper to taste in a large bowl. Add vinegar and peanut oil and toss again to coat. Set aside.

Remove tofu from the sauce, allowing excess sauce to slip back into the bowl; reserve. Brush grill grate with oil and grill tofu, covered, until it is lightly charred with grill marks. About 3 minutes per side. Brush tofu with more sauce after turning.

Warm the tortillas on the grill. Remove tofu and brush on some more sauce. Lay some pieces of tofu onto the tortilla, mound some slaw on top and sprinkle a good amount of toasted sesame seeds over top. Fold the bottom up and wrap the tortilla into a snug package around the filling. Repeat the with remaining ingredients. Serves 4

*To toasted sesame seeds just put them in a frying pan and heat them on medium heat till they go brown. Stir the seeds occassionally and keep and eye on them because the can burn very easily.

*How to press/drain tofu:

http://veganlivingrecipes.blogspot.com/2007/06/how-to-drainpress-tofu-cut-tofu-in-7.html

2010-03-08T19:40:00.003-05:00

I talked to a police officer today....

2010-02-25T18:26:00.031-05:00

Mock Maryland Crab Cakes

I bought the cookbook....Totally Vegetarian by Toni Fiore. I’ve only made this one recipe from it so far. I hope they all turn as delicious as this one! These mock crab cakes are served with wasabi mayonnaise which my guy likes but I hate wasabi so I just mix some seafood sauce with vegan mayonnaise or sometimes I have them just with ketchup.

3 tsp extra virgin olive oil
1/2 cup celery, minced
1/2 cup onion, minced
1/2 cup carrot, minced
1/2 small green or red pepper, minced
1/4 parsley (not a big parsley fan so I never added it)
14 ounce package firm tofu, drained and pressed*
1 1/4 cup bread crumbs
1 cup panko (Japanese bread crumbs)
(didn’t have panko so just used regular bread crumbs)
1/2 cup vegan mayonnaise
1 1/2 to 2 sheet nori seaweed chopped into flakes
1 Tbsp Old Bay seasoning*
2 tsp dry mustard
1 tsp salt
wedges of fresh lemon for squeezing (optional)
wasabi mayonnaise (below)

Preheat the oven to 350F. Heat 1 tsp of the oil in a skillet over medium heat. Add the celery, onion, carrot, pepper and parsley and sauté until softened but still firm. Using a fork press down on the pieces of tofu so that it has the consistency of cottage cheese. In a large bowl combine the sautéed vegetables, tofu, half of the bread crumbs, the mayonnaise, seaweed, Old Bay, mustard and salt and mix very well with your hands. Add the remaining crumbs a little at a time until the mixture is easy to shape into patties.

Using a 1/3 cup measure, shape the mixture into 10 1/2 inch thick cakes. Spread the panko (or regular bread crumbs) carefully dredge the cakes in the panko to coat. Handle patties gently to avoid having them crumble.

Heat the remaining 2 tsp oil in a nonstick skillet over medium heat. In batches, gently place the cakes in hot oil and cook on one side, without fussing with them until they’re golden brown and move easily when you shake, 5 to 8 minutes. With a spatula, gently flip the cakes and cook until golden brown on the other side. Serve hot with wedges of fresh lemon and wasabi mayonnaise. Makes 10.

*How to press/drain tofu:

http://veganlivingrecipes.blogspot.com/2007/06/how-to-drainpress-tofu-cut-tofu-in-7.html

*Old Bay seasoning can be found in some supermarkets in their seafood section. I get mine at Longos. I believe Metro also carries it.

Wasabi Mayonnaise

4 ounces vegan mayonnaise
1 to 2 tsp wasabi powder, adjust to your desire for heat
1 Tbsp soy milk
Blend all the ingredients together in a bowl. Makes 1/2 cup

These little mini choppers are so handy they make light work of mincing small amounts. You can get them for $10.00 at Zellers and Canadian Tire.

2010-02-14T08:55:00.009-05:00

My Valentines Day Wish...

Video:

http://www.brantfordexpositor.ca/ArticleDisplay.aspx?e=2448129&auth=Michael-Allan%20Marion

2010-01-14T22:31:00.028-05:00

Explosive Tofu-Veggie Stir-Fry

Winter time in Canada can get pretty friggen cold especially in January and February with temperatures reaching -14 ºC/ 6.8 ºF or colder. If you’re a fellow Canadian this yummy, spicy, stir fry will get you warmed up in no time. Not a big fan of spicy foods? Then I would suggest just skipping this because reducing the kick will also reduce the great flavor of it.

*12 ounces regular tofu (medium not firm),
drained/pressed and cut into 1/2 inch cubes
3 cups mushrooms, stemmed and sliced
1 1/2 red bell pepper, sliced
1 cup carrots, thinly sliced
4 Tbsp jalapeno chilies, minced
1/2 cup peas
1 cup scallions
3 Tbsp safflower oil
Cooked rice

1/2 cup vegetable stock mixed with 2 tsp cornstarch

Marinade:

1 tsp fresh ginger, minced
1 tsp garlic, minced
1 Tbsp + 1/2 tsp hot sauce
1 Tbsp + 1 tsp vegan sugar
2 Tbsp soy sauce
2 tsp peanut oil

Whisk all of the marinade ingredients. Set the mixture aside.

Heat 1 tablespoon of the safflower oil in a wok (or large pan) over high heat. Add the tofu and stir-fry until it is light brown, Remove the tofu from the wok using a slotted spoon. Place on a plate with paper towels to absorb the oil. Put the rest if the oil in the wok and continue to heat on high. Add the mushrooms first and cook for 3 minutes. Next add marinate, tofu, carrots, red peppers and jalapeno (not the scallions and peas) and stir-fry for about 1 minute or until the veggies are cooked to your liking. Stir the broth mixture into the wok then add cornstarch mixture and bring to a boil. Add scallions and peas at the very end just before you serve it. Enjoy this tofu-vegetable stir-fry over the cooked rice. Serves 4

* How to press/drain tofu:

http://veganlivingrecipes.blogspot.com/2007/06/how-to-drainpress-tofu-cut-tofu-in-7.html

2009-11-03T16:21:00.018-05:00

Falafels

It seems everyone has a falafel recipe and why wouldn't they their so dame good. I tried many recipes on the net but they didn't have as much favour as when you get them from a resturant. This one does! I think I got the recipe from an old Vegetarian Times magazine. The tahini sauce is from the cookbook Vegan With A Vengence. I'll be honest many times I'm too lazy to make the tahini sauce so I just have it with chopped tomatoes, cucumbers and lots of hot sauce on top. This recipe has been doubled because I find making falahels to be time consuming. I just freeze the falahel patties and take them out when needed.

Falafels

4 cups canned chickpeas (garbanzo beans), drained and rinsed
1/2 cup red onion, finely chopped
4 tsp garlic, finely chopped
1/2 cup parsley, chopped
1/2 cup whole wheat flour
2 Tbsp coriander
2 Tbsp cumin
2 Tbsp chili powder
salt and pepper, to taste
2 tbsp lemon juice
2 tsp baking powder
2 Tbsp tahini
oil for frying
pita bread

Condiments

hot sauce
lettuce, chopped
tomato, red onion and cucumber, chopped
tahini sauce (recipe below)

Mash chickpeas in batches on a plate using a potato masher. Once all mashed then mix and mash well with all the rest of the ingredients excluding condiments of course.

Wet hands often and shape the mixture into 1 1/2 inch patties. In a large pan heat oil. Test the oil by throwing in a pinch of the batter; if the oil immediately bubbles up rapidly, it is ready. Cook the patties. Remove from pan and transfer onto a flattened paper bag or paper towels to drain.

On one side of a pita spread some tahini sauce, then add hot sauce, some falafel patties, lettuce, tomato, red onion and cucumber. Then fold over.

Tahini Sauce

1 Tbsp oil
1 1/2 tsp garlic, chopped
1/4 cup tahini
1 tsp balsamic vinegar
1/4 tsp salt
Juice from 1/4 lemon of a lemon
a dash of fresh ground pepper
1/4 tsp paprika
1/4 cup cold water

Heat the garlic in 2 Tbsp the olive oil in a small sauté pan over very low heat for 2 minutes; just until it’s fragrant (don’t burn the garlic). Place the heated garlic and all the other ingredients in a blender blend until smooth. Refrigerate at least 1/2 hour in an airtight container. You may need to mix in a little extra water once it’s chilled.

2009-11-03T16:15:00.003-05:00

Give Peas A Chance

2009-10-14T11:42:00.012-04:00

Carrot Cake

It’s not hard to find tons of great vegan dessert recipes on the net but I had a hard time finding ones that were not loaded with oil and sugar. This recipe was sent into Vegetarian Time Magazine by one of their readers, Christina Koah. I did lower the oil and sugar just a little more and changed the flour to almost all whole wheat instead of white.

1 medium ripe banana
1/2 cup sugar
1/4 oil (light tasting)
1 1/2 cups grated carrots
(2 medium carrots)
1 cup whole wheat flour
1/4 cup white flour
1 Tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup raisins
1/4 cup chopped walnuts

Preheat oven to 350F. Coat a (5 x 9 in) bread pan with cooking spray. Mash banana in large bowl. Whisk in sugar, oil and carrots. In a separate bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Stir the flour mixture into the banana mixture, until no lumps remain. Add raisins and walnuts.

Pour cake batter into prepared bread pan. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Transfer to wire rack and cool completely.

2009-09-26T16:28:00.030-04:00

Bob Green’s No Cheese Lasagna

The only negative to this yummy recipe is that nuts aren’t cheap so look for those sales and stock up. You can keep your nuts fresh, longer by storing them in your freezer.

You can watch a short video of Bob Green making his lasagna:

http://www.rachaelrayshow.com/food/recipes/bob-greenes-no-cheese-vegetable-lasagna/

Below is my version of Bob Green’s recipe …..

Vegetable oil cooking spray
1/2 cup almonds
1/2 cup walnuts
1 small onion, thinly sliced
1 tsp garlic, minced
fresh basil leaves, to taste, optional
1/8 tsp nutmeg
1/8 tsp salt
Black pepper, to taste
1/2 cup water
1 cup Hunt’s Tomato Sauce
(the kind with onions, herbs and spices)
4 whole wheat lasagna noodles (cooked till almost tender)
3 cups spinach, washed thoroughly
2 cups fresh tomatoes sliced, then cut into quarters

Preheat oven to 375F. Coat a 9–inch square or a 10 X 8 pan with cooking spray. Combine the almonds, walnuts, onion, garlic, basil, nutmeg, salt, pepper and water in a food processor or blender and process until smooth about 1 minute.

Spread 1/2 cup of the tomato sauce on bottom of the pan. Cover pan with 2 of the noodles, spinach, tomatoes and nut mixture. Repeat the layers again (last layer the nut mixture) and transfer to oven for 20 minutes then pull lasagna out from the oven and brush on some of the remaining tomatoe sauce over the outer layers of the lasagna noodles. Otherwise I find that the edges get dried out. Cook for 20 minutes more or until top gets lightly brown. Before serving reapply more tomatoe sauce around the edges and some over top (according to taste) and add freshly ground pepper on top. Serves 4

* Why I made so many changes to the orginal recipe:

I could not find no cook lasagna noodles so I just used regular ones and cooked them.

I used a smaller amount of onion. I love onions but his amount just sounded like too much.

Not into having too much basil. I think one cup of fresh basil like he uses would over power the whole dish. I did not add the basil instead I used Hunt’s tomato sauce the kind with onion, herbs and spices. It had just enough added herbs for me.

Instead of using 3 lasagna noodles on the bottom and 3 on top I decided to use only 2 lasagna noodles on the bottom and 2 on top so I would have more nut mixture to make a more cheesier lasagna.

2009-09-22T09:42:00.013-04:00

Bypass Heart Surgery - Go Vegan Demonstration

Here's a cool video of a demonstration our group did infront of Mount Sinai Hospital in Toronto.

http://www.youtube.com/watch?v=7pzoQRiFQMM

2009-09-20T16:18:00.003-04:00

Apple Quesadillas

A quick, healthy and delicious treat that's perfect for dessert or with breakfast. What more could you ask for!

apples thinly sliced (at room temperature)
strawberry jam
cinnamon
whole wheat tortillas

Spread a very thin layer of strawberry jam on the tortillas. Then put apples slices on half of the tortilla. Sprinkle a good amount of cinnamon on top then fold over your tortilla like a sandwich. On a greased skillet fry the apple quesadillas till they are golden brown. Remove from pan then open each up for a minute or so just to let them cool a bit before closing then serve.

2009-08-30T12:21:00.025-04:00

Stroganoff

Or Try Stroganoff Joes

I got my inspiration for this recipe from a Racheal Ray's potatoe stuffed, shepherds pie recipe. It's delicious and quick to make.

1/2 medium onion, sliced
2 cup mushrooms, sliced
1 tsp garlic, chopped
1 tsp extra virgin olive oil
1 Tbsp extra virgin olive oil
350 Yves veggie ground, regular NOT Italian
2 Tbsp margarine
2 Tbsp flour
1 cup mushroom stock
1 Tbsp Dijon mustard
2 Tbsp soy sauce
2 Tbsp vegan Worcestershire sauce
1/2 tsp hot pepper flakes
cooked pasta or toasted buns

Place a large skillet over medium-high heat with 1 tsp oil. Add onions, mushrooms and garlic to the pan and cook until veggies are almost tender about 5 minutes. Add the 1 Tbsp oil and veggie ground to the pan and cook for 3 minutes. Push all of the ingredients to the edge of the pan and add the margarine to the skillet. Sprinkle the flour over the melted margarine and cook for 1 minute. Add the stock, mustard, soy sauce, Worcestershire sauce, hot pepper flakes some salt and pepper to the skillet and stir to combine. Bring up to a bubble and simmer until thickened, 2-3 minutes. Pour over pasta or toasted buns.

2009-07-28T11:15:00.018-04:00

A Taste Of The Mediterranean

Balsamic vinegar mixed with olive oil for dipping bread is delicious. You can add garlic and herbs to it. I like to keep it simple and use a good quality flax seed oil or an omega blend oil instead of olive oil. Always refrigerate these oils. You can also freeze them to extend their shelf life. Flax oil will not freeze solid. Serves 1

5 tsps oil (your choice)
1 tsp balsamic vinegar

Mix then serve with some nice whole grain bread, my favorite is Dempster's Ancient Grain bread.

2009-07-18T14:43:00.046-04:00

Human Meat Tray Demonstration

I thought I would share with you some of my favorite pictures that were taken at my groups first Human Meat Tray demo last month. I'm not a stranger to doing demos while wearing little clothing in the cold winter weather but this was my first time experiencing extreme heat. It was 27 degrees that day while we baked under the sun covered in plastic. I would prefer to bake than freeze but others said they would prefer the cold.

2009-06-30T17:02:00.011-04:00

Corn, Black Bean and Avocado Salad

This colourful, flavorful, high-fiber salad is sure to become a favorite!

1 can (19 oz) black beans, drained and rinsed
14 oz whole-kernel corn, drained
1 cup of chopped tomatoes
1/2 cup green onions
cilantro to taste(optional)
2 Tbsp freshly squeezed lime juice
1 Tbsp olive oil
1/4 tsp each salt and freshly group black pepper
1/8 tsp each ground cumin and chili powder (*see tip below)
1 cup diced avocado (*see tip below)
Combine all ingredients in a large bowl and mix well. Serve immediately

Tip: for added “kick” try chipotle chili powder. Since avocado turns brown very quickly, peel, slick and add it to the salad just before serving. Serves 4

2009-06-21T10:52:00.009-04:00

Veggie Chicken Tacos

Today marks the first offical day of summer ...yippie! On a beautiful, warm day like today it always nice to enjoy a meal that is both fresh and light.

170g Yves veggie chicken strips, cut into 1 inch pieces
1 Tbsp oil
Old El Paco Chicken Taco seasoning mix
tomatoes, chopped
head lettuce, thinly sliced
green onions
taco shells
taco sauce

Grill veggie chicken strips in oil till lightly brown. Mix taco mix with 1/2 cup of water. Once mixed you will only need to use 1/4 cup of it. Add it the veggie chicken strips. Cook for a few minutes till it gets thicker. Turn taco shell on one side and cover with veggie chicken strips. Then add a little lettuce, tomatoes and green onions taco sauce. Makes 4 tacos.

2009-05-28T13:02:00.016-04:00

Smokey Chipotle Chili

There's still time for chili before the weather starts to heat up. I think this simple chili recipe is my favorite to date. Feel free to add any type of vegetables you like. I just kept it simple and add some corn.

3 Tbsp extra virgin olive oil, divided
1/2 of a 340g package of veggie ground original NOT Italian flavour
1 medium onion, chopped
2 tsp garlic, chopped
1 Tbsp of sauce from a can of chipotles in adobo sauce
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
6 Tbsp tomato paste
1 cup of mushroom stock mixed with 1 cup water
salt and freshly ground black pepper
19 ounce can kidney beans, drained and rinsed

Place a large pot over medium-high heat with 2 Tbsp of the oil. Add the veggie ground and cook for 5 minutes. Add 1 Tbsp of the oil then the onion and garlic to the pot and cook until the onions are tender, 4-5 minutes. Add the adobo sauce, cumin, coriander, paprika and tomato paste to the post and cook until the spices are aromatic and beginning to caramelized, about 1 minute. Add the mushroom stock, kidney beans some salt and pepper to the pot and bring to a boil. Reduce the heat to medium and simmer until thickened about 5 minutes. Serves 3

If you like a more thicker style chili just add some cornstarch mixed with some water or any other thickening product to it.

2009-05-06T12:49:00.012-04:00

A New Picture of Laura’s Bean Quesadillas

My friend and occasional recipe collaborator, Sid, made my Bean Quesidillas (recipe below) and she took a great picture of it. If her picture doesn't inspire people to make this I don't know what will. She also decided to add guacamole to it. What a great idea!

2009-04-21T18:17:00.039-04:00

Laura’s Bean Quesadillas

Made with the best homemade vegan cheese around!

Sid, my friend tweaked my vegan nacho sauce by adding salsa along with some chili powder and this wonderful vegan cheese sauce was born! Sids non vegan friends said they thought it was cheese whiz. Then I used it to create my own quesadilla. I have been addicted to eating this ever since I first tried it. Seriously you have to try it!

Vegan Cheesy Whiz Sauce

1/4 cup nutritional yeast flakes (not brewers yeast)
1/4 cup whole wheat flour
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp chill powder
6 ounces cold water mixed with corn starch
1 Tbsp non-dairy margarine
1 Tbsp medium salsa
2 Tbsp ketchup
1/4 tsp prepared mustard

Also…

tortillas (small)
kidney beans, drained and rinsed
Diana’s Spicy Southwest Chipotle marinade

Mix dry ingredients in a saucepan. Whisk in water. Cook over medium heat while whisking until mixture thickens. Remove from heat. Whip in margarine, salsa, ketchup and mustard. Put aside.

On one side of the tortilla spread some cheese sauce. Then add a layer of the kidney beans on top. Close tortilla. Heat a frying pan over medium heat; add a little margarine to a pan and put tortilla on melted margarine and flip over to coat the other side. Fry till brown and crispy. Remove from heat open up tortilla and add a thin layer of the marinade sauce. Close tortilla and enjoy!

*To learn more about nutritional yeast and where to get it .....

http://veganlivingrecipes.blogspot.com/2008/03/nutrition-yeast-flakes-nutrition-yeast.html

2009-04-20T14:04:00.010-04:00

Meat And Its Effects On The Environment

I read a question on my blog by a person who struggles to stay on a vegan diet but no longer uses his fridge for environmental reasons. I would like to suggest to him to plug his fridge back in and start doing something that will make a real difference for the environment, for his health, for animals, world starvation and exploited workers. Go Vegan ...please!

Many conscientious people are trying to help reduce global warming by driving more fuel-efficient cars, not using plastic grocery bags and using energy-saving light bulbs, but they could do more simply by going vegetarian.

Below are some interesting facts you might want to know.........

Every year in the UK we feed our livestock enough food to feed 250,000,000 people while in the world 30,000,000 people die of starvation.

20 vegetarians can live off the land required by one meat eater

If all Americans became vegetarian, it would free enough grain to feed 600,000,000 people (the population of India)

If they continue to clear American forests to raise cattle at the present rate, in 50 years there will be none left

It takes 16lbs of high protein soya to produce 1 lb of beef

70% of all grain is fed to animals

90% of cattle ranches established on cleared forest land go bankrupt in less than 8 years as the land becomes barren due to nutrient loss & overgrazing

25 gallons of water to produce 1lb of wheat & 2500 gallons to produce 1lb of meat

I hope that you are beginning to see that the Meat & Dairy industry is a major contributor to misery on this planet. It is destroying the health of people in rich countries, starving those in poor countries, it is torturing & killing billions of animals every year and in the meantime it is one of the major factors in the destruction of the environment - so what does the meat & dairy industry have to say in it's defence? Well their only real point is usually "Meat is tasty" - fair enough a lot of people enjoy the taste of meat - but there are plenty of delicious alternatives.

All of the above information came from an article called ONE HUNDRED & ONE REASONS TO GO VEGETARIAN to read more interest facts read the rest of the list.....

http://www.flex.com/~jai/articles/101.html

The fact that something may taste good does not make a good enough reason to eat it given the devastating effects is causes.

"Would you eat your mother?"

"No"!

"But what if I told you she would taste really good".

2009-03-29T13:58:00.001-04:00

Italian Veggie Sausage Stuffed Peppers

200g Yves spicy Italian veggie sausage chop in small pieces
1 1/2 cups broccoli florets, chopped in smaller pieces
1/2 cup chopped red onion
1/3 cup breadcrumbs, finely ground
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp + 1/4 tsp thyme
4 medium-sized red bell peppers

Place peppers into a large pot of boiling water and cover for 10 minutes. Then plunge the peppers into a large bowl of cold water and ice cubes. When cool remove from water. Cut peppers in half and remove seeds. Preheat oven to 350F. Mix all ingredients (except peppers) in a large bowl until well blended. Fill pepper halves with equally dived amounts of the veggie sausage mixture. Arrange on a baking dish. Bake uncovered for 1/2 hour till peppers feel tender. Brush melted margarine on top of each pepper before serving.

2009-03-29T13:43:00.007-04:00

M & B Yummy Ethiopian Cuisine

One of my favorite restaurants is the M & B Yummy Restaurant in Toronto. It's vegetarian Ethiopian food made fresh from scratch with traditional spices imported directly from Ethiopia. It's fully licensed, the staff is very friendly and the prices can't be beat. I hope if you live near Toronto you get the chance to pop in for a truly enjoyable experience. Be sure to have their Tofutti soft-serve ice cream if you have room....their meals are very filling.

http://www.mbyummy.com/

This is the faux beef combo made for two. I highly recommend it. It's on the spicy side so if you want something milder I would say go with the vegetarian combo.

2009-03-15T16:59:00.008-04:00

Fetticuine Alfreda

I got this recipe from the cookbook Vegan with a Vengeance. I bought the book because it had so many glowing reviews. This recipe and her falafel tahini sauce were the only 2 recipes I ended up liking. Oh well everyone has different tastes and mine does not seem to be with majority when it comes to this cookbook. Although this recipe calls for pine nuts I have only made it with almonds because my store does not carry pine nuts. Even with the play on words calling it alfreda instead of alfredo I think it's suppose to taste similiar to the real thing which it does not but it does have a good and unique taste worth trying.

1/2 pound or more fettuccine noodles (or linguine) or spaghetti, cooked
1 Tbsp oil
1 medium onion, cut into big chucks
2 tsp garlic, chopped
1/2 cup vegetable broth
2 tsp prepared mustard
1/2 cup pine nuts
2 tsp soy sauce
2 tsp chili powder
1 cup nutritional yeast*
3 cup mushrooms, sautéed
freshly ground pepper

In a skillet over medium heat cook onions for 3 minutes, until just softened. Add garlic and sauté two more minutes. Transfer to blender with all the other ingredients. It should be somewhat smooth but still a little grainy. Mix sauce with cooked noodles, add freshly ground pepper and pour sautéed mushrooms on each serving. Serves 4

*To learn more about nutritional yeast and where to get it .....

http://veganlivingrecipes.blogspot.com/2008/03/nutrition-yeast-flakes-nutrition-yeast.html

2009-03-03T15:25:00.008-05:00

Smokey Black Bean Soup

The deep red-brown of this soup makes it a color cousin to Mexican molé sauce. It makes a dramatic presentation when topped with tortilla strips or guacamole. Chipotle chilies packed in Adobo sauce are available in most large supermarkets. Any canned, diced tomatoes will work well, but the fire-roasted variety sends this soup over the top.

1 Tbsp olive oil
1 medium onion, chopped, (1 cup)
2 stalk celery, chopped,
2 carrots, diced
1 red pepper, diced
2 tsp garlic, chopped
1/2 chipotle chili in adobo sauce, remove seeds by rinsing it
1 Tbsp ground cumin
2 cups vegetable broth mixed with 2 cups water
3 (19 ounce each) cans black beans, drained
28 ounce can diced tomatoes, drained, preferably fire-roasted

Heat oil in a large pot over medium-high heat. Sauté onion, celery, carrots, red pepper and garlic for 5 minutes. Season with cumin; cook for 1 minute. Stir in vegetable broth with water. Mix in beans and tomatoes.

Transfer 1/2 of the soup to blender along witht the chipotle chili puree until smooth. Pour pureed mixture back into remaining soup. Bring to a boil, and simmer for 15 minutes. Top with freshly grated pepper before serving. Serves 6

2009-02-07T16:28:00.034-05:00

Coney Island Veggie Chili Dogs

I came across this recipe in a Vegetarian Times magazine. It makes a nice hearty meal...perfect for the winter time.

2 Tbsp vegetable oil
3/4 cup onions
3 tsp garlic, minced
2 cups Yves veggie ground regular NOT Italian
2 1/4 cup tomato sauce
2 1/2 Tbsp chili powder
2 tsp prepared mustard
2 tsp sugar
1 tsp cumin
chipotle chili powder (optional)
4 veggie hotdogs
4 hot dog buns

Heat oil in medium pot over medium heat. Add onion and garlic and sauté 5 minutes or until softened. Add veggie ground and cook 7 minutes more or until browed. Stir in tomato sauce, chili powder, mustard, sugar and cumin. Simmer for 5 minutes.

Pan fry veggie wieners and sprinkle some chipotle chili pepper powder over them. Serve warm chili over wieners in buns.

*You’ll have left over chili which you can freeze so you can make this recipe again or you can just toast hamburger buns and serve it on top and you will have chili sloppy joes just add a little cooked green pepper to it.

2009-02-03T15:38:00.011-05:00

Pinwheel Sandwiches

These tasty sandwiches go great with the tortilla, corn and tomato soup that's posted below this recipe.

8 slices of multi-grain bread
8 slices Yves veggie ham, salami or your favorite type
4 tablespoons spicy mustard or your favorite type
mustard for dipping

Place 2 bread slices on the counter, cut the crust off and place one slice a little over the other slice so it overlaps and roll them flat with a rolling pin making sure they form into on slice. Spread your flatten bread with 1 tablespoon of mustard then line with 2 slices veggie meat, do not let the veggie meat go over the edge of the bread. Starting at the long side, tightly roll the bread up into a log shape. Melt a couple of tablespoons of butter. Heat oven to 400F. Place roll-ups onto baking sheet and brush the outsides with melted butter. Turn occasionally to make sure they get browned on all sides. Serve with mustard for dipping. Makes 4.

2009-01-13T17:37:00.009-05:00

Tortilla, Corn and Tomato Soup

I just made this last night and could not wait to share it with you. It’s oh so tasty. It's a great starter soup for fajitas, burritos or quesadillas. Feel free to add more hot sauce for a little extra kick.

2 tsp extra virgin olive oil
1 cup onions, chopped
1/2 cup green pepper, chopped
2 tsp garlic, minced
3/4 cup corn
2 cups vegetable stock and 2 cups water
3/4 cup black beans, rinsed and drained
3 Tbsp basmati or jasmine rice
2 tsp hot sauce
1 cup plum tomatoes, diced
1/4 tsp freshly ground pepper
2 1/2 tsp cornstarch
2 cup of multigrain tortillas, lightly broken

Add olive oil to large pot over medium heat. Cook onion, green pepper and garlic, stirring occasionally, for 5 minutes or until onions are golden in colour. Stir in corn and cook for 5 minutes.

Stir in stock, water, black beans, rice and chili. Bring to a boil reduce the heat to a simmer and cook for 12 minutes. Add the tomatoes, cornstarch (dissolved in 1 Tbsp of water) and pepper. Simmer for 2 minutes until slightly thickened. Ladle into bowls and garnish with tortilla pieces before serving. Serves 4

2009-01-03T12:35:00.041-05:00

We Got Some Good Exposure On Saturday...lol

Wow we made it in the Now Magazine and on their online site too!

http://www.nowtoronto.com/news/story.cfm?content=166703

Citypulse news mention our demo on TV

The Toronto Sun also shot a short video of our demo and put it on their internet paper.....

2008-12-13T11:25:00.022-05:00

Spicy Mustard Potatoes Pan Fried

I don't actually have any favorite Christmas type recipes to share with you. I just like to defrost Amy's roasted vegetable, no cheese, pizza each year for a Christmas dinner. For dessert I have apple pie with vanilla, soy ice cream on top. Unfortunely, I won't be able to have that this year...grrrr. I will be doing demo on Boxing day in just my bra and panties....it's a Give Fur The Cold Shoulder media type demo. I want to be in tip top shape. I will probably post pictures of the event on here. Hell everyone can use a good laugh.

I do have a recipe that always receives raved reviews. It's from Rosie Daley, former personal chef to Oprah Winfrey. Her original roasted potatoe version is on my November 3, 2007 post. This is my pan fried version. Both versions would make a great side dish with your favorite vegan Christmas dinner.

1/3 cup Dijon mustard
4 tsp paprika
2 tsp cumin
2 tsp chili powder
1/4 tsp cayenne pepper
4 cups potatoes, small red potatoes cut half (skins on)
oil for frying
margarine

Put the mustard, paprika, cumin, chili powder and cayenne pepper in a large bowl. Whisk to blend. Heat potatoes in the microwave on high for 4 -5 minutes. Allow to cool then put potatoes into into the spicy mustard mixture. Coat the potatoes evenly.

Heat some oil in a frying pan add potatoes;cook on medium heat till golden brown. Pour on melted margarine over potatoes just before serving. Serves 4

As a time saver I add the spice mix to several individual sized containers and store them in my freezer. Then when its time to make up my spicy potatoes I just have to add the spice mix to the 1/3 cup dijon mustard.

2008-11-28T13:57:00.018-05:00

Veggie Chili Con Carnie

My last blog I talked about all the wonderful benefits of beans, here is a great recipe with beans in it. This recipe has been doubled because it's so yummy, easy to make and freezes so well.

4 Tbsp tahini
2 cup fresh bread crumbs
1 Tbsp sweet paprika
2 tsp coriander
1 tsp cumin
1/2 tsp salt
3 tsp garlic chopped
3 tsp jalapenos, minced (bottled)
2 tsp of the adobo sauce from chipotle pepper can
1 cup onion chopped
2 cup red kidney beans
2 packages of Yves veggie ground round, original NOT Italian

In a very large bowl add bread crumbs, paprika, coriander, cumin, salt, garlic, jalapenos, onions and adobo sauce then mix well. Add in beans, ground round and tahini; wet hands and add sprinkles of water to moisten the mixture then mix well with your hands. Put mixture onto a large 14 x 10in size well greased baking pan. Flatten mixture down to 1/2 inch thickness using a spatula. Bake at 350 F for 45 minutes. Top with ketchup or tomato chutney and serve. Serves 8

Tomato Chutney

This is my version of Oprah Winfrey's chef, Art Smith's, Tomato-Ginger Chutney. I don't add the ginger because I'm not a big fan of it.

1/3 cup brown sugar
1/3 cup cider vinegar
1/4 tsp salt
3 cups tomatoes, chopped
1 small red onion, finely chopped
2 tsp garlic, finely chopped
1/2 tsp chipotle chili powder

Bring the sugar, vinegar, and salt to a boil in a medium pot over high heat. Reduce the heat to medium and cook until reduced by half, about 10 minutes. Stir in the tomatoes, onions, garlic and chipotle powder simmer until thickened. Stirring often about 30 minutes. Then serve over the veggie meat loaf or put in the refrigerate, chill and then serve over veggie burgers .

Chili Con Carnie Veggie Burgers

Just put a slice of Chili Con Carnie Veggie Meat Loaf on a bun and you have a great veggie burger. Taste great topped off with grilled onions and mushrooms. I topped my off with some lettuce and cherry tomatoes from my garden.

2008-11-16T12:23:00.018-05:00

The Benefits of Beans

I would love to see everyone adding a lot more beans into their diet. I'm a huge fan of beans. Their what I consider the perfect food. Bean soups, bean burrito's and bean based chili's its all good!

Prevents Heart Disease

Kidney beans are a very good source of cholesterol-lowering fiber, as are other beans. Eating high fiber foods, such as kidney beans, helps prevent heart disease.

Gives You Energy to Burn While Stabilizing Blood Sugar

If you have insulin resistance, hypoglycemia or diabetes, kidney beans can really help you balance blood sugar levels while providing steady, slow-burning energy.

Iron for Energy

Can increase your energy by helping to replenish your iron stores. Particularly for menstruating women, who are more at risk for iron deficiency, boosting iron stores with kidney beans is a good idea--especially because, unlike red meat, another source of iron, kidney beans are low in calories and virtually fat-free.

Protein Power Plus

If you're wondering how to replace red meat in your meals, become a fan of kidney beans. These hearty beans are a good source of protein, and when combined with a whole grain such as whole wheat pasta or brown rice provide protein comparable to that of meat or dairy foods without the high calories or saturated fat found in these foods.

Lowers Risk Of Cancer

Women who took 2-3 serving of kidney beans and lentils per week reduced the instance of breast cancer by as high as 24%. People who consume kidney beans on daily basis are availing of the richness of the antioxidants contained therein helping them trim down chances of cancer and diabetes.

Unlike canned vegetables, which have lost much of their nutritional value, there is little difference in the nutritional value of canned kidney beans and those you cook yourself.

My Quick Bean Breakfast

1 can red kidney beans, rinsed and drained
Diana's spicy southwestern chipotle marinade sauce*
6 inch tortillas

Heat beans in a microwave, then stir in some southwestern sauce. Pour beans onto one half of a tortilla then fold over. Put into the microwave for 20 seconds. Remove and cover top of tortilla with a thin layer of the sounthwestern sauce.

*Diana's spicy southwestern chipotle marinade can be found in your supermarket in the barbeque sauce section.

2008-11-08T15:09:00.025-05:00

World Vegan Day Demo and Dinner

(can enlarge picture by clicking on it)

As most of you know I run an animal rights group called Compassion For Animals with the help of my fellow friends and activists Shoreen Griffin and Nancy Jardine. We do many demos during the year most involve showing the video Meet Your Meat to predistrians on the street. On World Vegan Day we do an audio demo this year we played songs of love and compassion while holding posters and giving out information.

After the demo many of the friends/activists went to Milo's Pita at 6 Dundas Street to enjoy some great Middle Eastern food such as their wonderful falahels.

2008-10-30T13:19:00.013-04:00

Orange Style Chicken Tofu

I came across this recipe on www.vegweb.com. I knew I had to try it after reading all the glowing reviews such as this one..."Ok, I am officially addicted to this stuff. It's so hard to find chinese recipes that actually taste like something from a restaurant, but this one seriously does!"

2 Tbsp olive oil + 1 tsp
1 lb (450g) medium tofu, drained and pressed
1 tsp garlic cloves, minced
1/4 cup water
1 Tbsp frozen orange juice concentrate (from the can)
1 Tbsp lemon juice
1 1/2 Tbsp vinegar
2 Tbsp soy sauce
1/4 cup brown sugar (turbinado is vegan)*
1/2 tsp red pepper flakes, or adjust to you taste
4 tsp cornstarch
2 Tbsp water
2 green onions, chopped (garnish)
rice, cooked

Cut tofu into small bite sized pieces and sauté in 2 Tbsp oil until browed.

In a medium pot sauté garlic in 1 tsp oil. Add 1/4 cup water, orange juice concentrate, lemon juice, vinegar, so sauce, brown sugar and pepper flakes. Bring to a boil. Reduce heat to medium.

In a small bowl mix together cornstarch and COLD water until thoroughly blended. Pour cornstarch mixture into sauce, stirring constantly for about 2 minutes until sauce thickens. Add tofu; cook for about 5 minutes. Serve over rice and sprinkle with green onions over top.

*The Great Sugar Debate: Is it vegan?
http://www.vegfamily.com/articles/sugar.htm

Orange Veggie Chicken

Instead of adding tofu to the sauce at the end add 170g Yves veggie tender chicken strips.*

*Yves veggie tender chicken strips are available at Ultra Foods, Fortinos, Longos and some Price Choppers.

2008-10-12T13:11:00.021-04:00

Hamburger(less) Helper

This will have to go on my favorites list. I loved Hamburger helper when I was a child what kid didn't? So its nice to finally have a healthy, vegan version of it. I can't take all the credit for this wonderful dish it turned out to be a great collaboration. My friend Sid Sidertine tried the cheese sauce from the refresh cookbook that I had posted. She then created what I call Tomato Mac and Cheese. One day I decided to add Yves veggie ground round and Hamburger(less) helper was born. This would be a great first time recipe to try out on non vegans.

1 cup tomato sauce
2 1/2 tsp pesto sauce (recipe below)
1/3 cup cheese sauce (recipe below)
2 Tbsp margarine
1 1/2 cups Yves veggie ground round regular NOT Italian
4 cups whole wheat spiral noodles, cooked

Heat a medium size pot on medium heat; add margarine when melted add the pesto sauce. Add tomato sauce, cheese sauce and Yves veggie ground round. Stir till blended then add your pasta.

Cheese Sauce

4 1/2 Tbsp whole wheat flour
1/4 tsp garlic powder
3/4 cup nutritional yeast flakes(see April 1st 2008 post on it)
1 1/2 cups vegetable stock
1/4 cup light tasting oil
1 1/2 tsp Dijon mustard
4 tsp soy sauce

Put dry ingredients in a sauce pan over low heat. Whisk in the vegetable stock to make a paste. Bring to boil; simmer 1 minute. Add the oil, mustard, and soy sauce to the ingredients in the saucepan. Whisk until smooth.

Easy Pesto

4 tsp almonds, toasted in the oven or frying pan
1 tsp garlic, chopped
1/2 cup fresh basil leaves or 1 tsp dry
2 Tbsp extra virgin olive oil
salt to taste
1/8 tsp nutmeg

In a food processor or blender add toasted almonds and grind. Then add, garlic, basil, olive oil, nutmeg. Process until a coarse paste is formed.

Tomato Mac and Cheese

Make the recipe above and just don't add the Yves Veggie Ground Round.

2008-10-09T13:43:00.009-04:00

Szechwan Salad

A nice change from traditional lettuce type salads.

1 1/2 Tbsp balsamic vinegar
1 1/2 Tbsp maple syrup
1 Tbsp soy sauce
1 tsp hot sauce
1 Tbsp extra virgin olive oil
1/2 tsp sesame oil
salt and freshly ground pepper
1/8 tsp ginger, minced
1/2 tsp garlic, chopped
1/2 head Napa or Savoy cabbage, shredded
1/2 red bell pepper, thinly sliced on an angle
1/2 cucumber, halved lengthwise then thinly sliced on an angle
1/2 cup green onions sliced on an angle

In a salad bowl, combine vinegar, maple syrup, hot sauce, soy sauce, both oils, salt, pepper, ginger and garlic.

Add the cabbage, pepper, cucumber and scallions. Toss to coat. Serves 4 to 6.

2008-09-15T14:02:00.016-04:00

Chipotle Veggie Chicken Enchiladas

This is one of my guys favorite dishes. Its my veganized version of Racheal Rays Chipotle Chicken Enchiladas.

170 g Yves veggie chicken strips*
1 Tbsp oil
1/3 cup onion, chopped
1 tsp garlic, chopped
1 tsp chipotle chili powder
1 28 oz can chopped tomatoes, drained
salt
1 Tbsp lime juice
smokey cheese sauce* (recipe below)
3 whole wheat tortillas 6 inch

Preheat oven to 350F.

Cut veggie chicken strips into 1 inch bite size pieces and set a side in a bowl.

In a medium sized pot heat oil on medium heat, sauté onions till soft. Add in the garlic and chipotle chili powder, toast a few seconds. Add in the tomatoes and season with salt. Cook for 10 minutes. Stir in lime juice. Add 2/3 cup of the sauce to the bowl with the veggie chicken and toss to combine. Put a heaping 1/2 cup of chicken in each enchiladas and roll each one up. On a well oiled casserole or baking dish line the dish with the rolled tortillas, seam side down. Pour the remaining sauce over the enchiladas.

Place in the oven and bake for 15 minutes. Then add the cheese cause on top and cook for 5 minutes more. Makes 3

Smokey Cheese Sauce*

4 1/2 Tbsp whole wheat
1/4 tsp garlic powder
3/4 cup nutritional yeast flakes (see April 1st 2008 post on it)
1 1/2 cups vegetable stock
1/4 cup light tasting oil
1 1/2 tsp Dijon mustard
4 tsp soy sauce
Hickory Liquid Smoke (Fortinos Supermarket)

Put dry ingredients in a sauce pan over low heat. Whisk in the vegetable stock to make a paste. Let this come to a boil and simmer over 30 seconds. Add the oil, mustard, soy sauce and 2 dashes of the hickory liquid smoke to the ingredients in the saucepan. Whisk until everything is incorporated and the mixture is smooth.

*Yves veggie chicken strips available at Fortinos, Ultra Foods and some Price Choppers. If you know of any other stores that carry this product please let me know so I can post it...Thanks!

*The cheese sauce is from the cookbook refresh under the name miso gravy. Adding the hickory liquid smoke was my idea. Ya every once in a while I get a good idea...lol

2008-09-09T12:34:00.000-04:00

Carrot Hashbrowns

1 large stewing carrot, grated
2 large potatoes, finely grated, squeeze all of the liquid
1/4 cup flour
salt and pepper
2 Tbsp extra virgin olive oil

Place grated potato between some paper towel’s and try to remove all the water.

In a large bowl, combine all ingredients until well mixed. Form into 5 small patties. Season with salt and pepper on each side. Heat oil in a skillet and fry patties until browned on both sides. Serves 2

2008-08-23T19:57:00.025-04:00

BLT Sandwich

english muffins
Yves Canadian Veggie Bacon*
margarine
lettuce (optional)
tomatoe (optional)

Toast an english muffin, spread some margarine on both sides, add slices of cooked veggie bacon. Top with lettuce and tomatoe (optional)

*If your supermarket does not carry the Yves Canadain Veggie Bacon then speak up and ask your produce manager if they can start carrying it. Thats what I did and thats why my Price Choppers at Upper Middle and Walkers Line (the most basic supermarket around) has it.

Yves Canadian Veggie Bacon is available at Ultra Foods and Fortinos Supermarket . If you know of any other stores that carry this product please let me know so I can post it...Thanks!

2008-08-09T15:59:00.018-04:00

Spaghetti with Veggie Sausage Sauce

This is my veganized version of Racheal Ray's Sausage Pasta Sauce.

1 Tbsp extra-virgin olive oil (EVOO)
200g Yves spicy italian sausage
1/2 tsp crushed red chili flakes
salt and freshly ground pepper
1/2 tsp garlic, chopped
1/2 small onion, chopped
1 Tbsp parsley, chopped
2 1/4 cup or more tomato sauce - you decide the thickness
basil to taste
spaghetti noodles or any kind you like, cooked

In a large pot over medium– high heat, heat oil. Add the breakfast links heat and brown, while breaking them up with a potato masher as it cooks, about 3 minutes.

Add crushed red pepper flakes, salt, freshly ground pepper, garlic and onions. Cook until onions soften about 4-5 minutes, then stir in the tomato sauce and cook for about 1 minute. Mix in the parsley. Let the mixture come up to a boil then reduce heat and simmer about 10 minutes. Spoon over pasta. Serves 4

2008-07-07T15:22:00.012-04:00

Smokey Cheese Quesadillas 2

This recipe is a variation on original smokey cheese quesadillas I posted On April 14, 2008. So what’s different? Well in this one you omit the tomatoes and garlic and use pan fried sliced onions instead of chopped onions that were cooked in with the tomatoes. The fried onions are what really make this mmmmm. Oh and instead of using chipotle chili powder for heat you use hot banana peppers.

onions, sliced then fried
hot banana peppers (red and orange ones)
smokey cheese sauce* (recipe below)
tortillas

Spread some smokey cheese sauce on one half of a tortilla then spread a good amount of the fried onions and then add some hot banana peppers. Fold over and fry both sides till lightly golden brown.

Smokey Cheese Sauce*

4 1/2 Tbsp whole wheat flour
1/4 tsp garlic powder
3/4 cup nutritional yeast flakes(see April 1st 2008 post on it)
1 1/2 cups vegetable stock
1/4 cup any light tasting oil
1 1/2 tsp Dijon mustard
4 tsp soy sauce
Hickory Liquid Smoke (Fortinos Supermarket)

Put dry ingredients in a sauce pan over low heat. Whisk in the vegetable stock to make a paste. Let this come to a boil and simmer for 1 minute. Add the oil, mustard, soy sauce to the ingredients in the saucepan. Whisk until everything is incorporated and the mixture is smooth. Then add 2 dashes of hickory liquid smoke. Allow to cool then refrigerate this will allow the sauce to thicken. Then it will be ready to use.

*The cheese sauce is from the cookbook refresh under the name miso gravy. Adding the hickory liquid smoke was my idea. Ya every once in a while I get a good idea...lol

2008-07-04T00:58:00.071-04:00

Egg(less) Egg Salad

This recipe comes from the cookbook reFresh they call it House Mayo. From the minute I tried it it reminded me of how egg salad used to taste. So I changed the tofu they used in the original recipe to a more firmer one so as to make it a more thicker type spread. I love this so much!

1 1/2 cups onion, chopped
1 1/2 tsp garlic, minced
2 Tbsp red wine vinegar
1/8 tsp nutmeg
1/8 tsp fresh ground pepper
1/2 tsp mixed dry herbs * see below for recipe
1/2 cup vegetable stock
1 package of extra firm tofu (350g), chopped
1 1/2 tsp soy sauce
2 Tbsp Dijon mustard
1 Tbsp raw sugar
2 Tbsp apple cider vinegar
100 ml safflower or any light tasting oil

Combine onion, garlic, red wine vinegar, nutmeg, pepper, herbs and vegetable stock in a frying pan and cook over medium heat until liquid has evaporated, stirring occasionally. Remove from heat.

Combine the above onion mixture, soy sauce, tofu, mustard, sugar, oil and vinegar in a blender and blend until totally smooth. I would suggest only put in about half the tofu at a time then blending it then adding the rest. Stop occasionally and use a dinner knife to stir the mixture at the bottom in blender.

Once well blended; pour into storage container and chill in the refridgerator.

Spread a good amount over your favorite toasted whole grain bread then add a good amount fresh ground pepper, some salt and top with chopped iceberg lettuce. Yum!

Mixed Dry Herbs

1 tsp tarragon
1 tsp sage
1 tsp basil
1 tsp thyme

It goes great over my refried beans, taco sauce and lettuce combo. Just thin it out with a little water or oil to make it more like a sauce.

A Good Reason Not To Eat Eggs (if you are a person who cares about more than just yourself and your tastebuds)

In response to a comment I received on this recipe with regards to health concerns on eating tofu... I can only say I don't feel that the conditions these poor chickens live in would produce anything remotely healthy for a human...

http://www.http//www.circleofresponsibility.com/page/16/eggs.htm

2008-06-18T11:56:00.006-04:00

Confetti Rice Salad

This summer salad is a refreshing change from traditional salads made with lettuce. It's from this months Vegetarian Times magazine.

1 small orange bell pepper,
finely chopped (1 cup)
7 oz of canned black beans, rinsed
and drained
1 large tomato, chopped (1 1/2 cups)
1 cup fresh or frozen corn kernels
1/2 cup chopped green onions (1 bunch)
1 Tbsp + 1 tsp lime juice
1 tsp cumin powder
1 Tbsp extra virgin olive oil
2 cups of cooked brown rice

Transfer cooked rice to a large bowl. Stir in the pepper, beans, tomato, corn, green onions, lime juice, cumin and the oil. Mix well. Serve at room temperature. Serves 6

* Feel free to add more cumin and lime at the end to suit your taste.

2008-06-10T12:47:00.017-04:00

Chipotle Sloppy Joes

This is the same as the original sloppy joes recipe posted July 6, 2007 except chipotle chilli powder has been added. When your short on time remember these recipes.

1 Tbsp olive oil
1 small onion, chopped
1 green pepper, chopped
340g Yves Just Ground, original NOT Italian flavour
1 1/2 tsp garlic, chopped
1/4 tsp each salt and pepper
1/2 tsp + 1/8 tsp chipotle chili powder (Ultra Supermarket)
1 1/3 cup crushed tomatoes

Saute onions and green pepper over medium-high heat until green pepper starts to become tender. Crumble in Just Ground. Add garlic, salt, pepper and chipotle chili powder. Stir and cook for 2 minutes (add some water to pot if needed). Stir in crushed tomatoes. Stir often for about 5 min. Spoon over toasted plain bread or hamburger buns. You can also place them in the oven and melt vegan cheese on top. Serves 4

2008-06-03T02:07:00.012-04:00

Grilled Vegetable Fajitas

Show your neighbors that murdered animals aren't the only things that can go on the grill. These colourful vegetable fajitas are sure to please the eye and palate of all your guests this summer.

4 Tbsp lime juice
2 1/2 tsp cumin, ground
2 1/2 tsp chili powder
1/4 tsp cayenne pepper
1/2 lb asparagus spears, cut into inch pieces
1 medium sized red onion, cut into 1/2 inch thick chunks
1 mediumred pepper cut into 1/2 inch thick chunks
1 medium zucchini cut into 1/2 inch thick slices
1 can of refried beans
8 small tortillas
tomato salsa * recipe below
guacamole * recipe below (optional)

Heat gas grill to medium-high, prepare charcoal grill with medium-hot coals or cast iron skillet with ridges (that’s what I use). In a bowl, stir in lime juice, cumin, chili powder and cayenne.

Place onion rings on a large plate, brush both sides with some of the lime juice mixture. Microwave on high for 1 minute. Set aside.

Place the remaining lime juice mixture into a large bowl. Put in all of the vegetables except the onions and coat them with the mixture. Take out and spray or brush on oil all over the vegetables including the onions. Grill all vegetables. When cooked place on a platter.

Put tortillas briefly on grill. Spread each with 2 Tbsp warm refried beans, then 2/3 cup mixed grill vegetables. Top with salsa and guacamole (optional). Fold in half. Repeat with remaining filling and tortillas then serve warm.

Tomato Salsa

3 cups fresh tomatoes, chopped
1/2 cup onion, chopped
1 Tbsp lime juice
1/4 hot pepper sauce
1/2 tsp garlic, finely chopped

In a blender add all ingredients. Press chop button for a few seconds then stop and stir then do it once again. You want it to still be a little chunky and not totally smooth. Refrigerate and served chilled.

Spicy Guacamole (optional)

1 ripe avocado, peeled and pitted (reserve pit)
1/4 cup diced red onion
1/2 tsp garlic, minced
1/2 tsp jalapeno chili, finely chopped
1 Tbsp fresh lime juice
Pinch of cayenne pepper
1/4 tsp salt or more to taste

In a medium bowl add avocado, using the back of a spoon, mash avocado until creamy but textured. Add remaining guacamole ingredients and mix well. Add the pit to guacamole to prevent rapid browning.

2008-06-03T01:22:00.010-04:00

PETA Wins KFC Battle In Canada

If you have been living in a cave for the past week then you probably did not hear this...KFC Canada has surrendered to the boycotts and is now improving the living standards for chickens!

This is an enormous victory for PETA and their supporters. However, outside Canada, KFC has not acted to stop the worst abuses of chickens. Please contact KFC and demand that the company adopt the same animal welfare plan as KFC Canada. Tell the company that until it does, you will boycott the chain. You can contact KFC by calling 1-800-225-5532 and you can also sign their on-line petition.

http://getactive.peta.org/campaign/canada_kfc_victory

2008-05-18T14:43:00.023-04:00

Savoury Scrambled Tofu

I tried different scrambled tofu recipes in the past but this is the only one that I have ever really liked maybe its the sauteed mushrooms that make the different. This recipe comes from the cookbook Refresh.

1 Tbsp olive oil
1/3 cup onion, chopped
1 tsp garlic, chopped
2 cups firm tofu, drained
3 Tbsp nutritional yeast
1 tsp garlic powder
1 pinch turmeric
1/2 tsp salt
1/4 tsp pepper
2 cups mushrooms, chopped and sautéed

Heat the olive oil in a saucepan over medium heat. Add onion and garlic then sauté until translucent. Crumble the tofu with your hands and add to the pan. Cook for 2 minutes. Combine the yeast, garlic powder, turmeric, salt and pepper into a small bowl and add just enough water to form a thin sauce. Whisk with a fork to remove all lumps. Pour mixture onto your tofu and stir frequently. Add your sautéed mushrooms and cook until liquid has evaporated. Remove from heat.

* For a variation you can also add chopped tofu sausages.

Makes a great breakfast burrito too!

2008-04-25T10:46:00.007-04:00

“Cream” Of Asparagus Soup

This recipe came from an old issue of Vegetarian Times. My guy and I enjoyed this soup last night. It was so good that it disappeared before I could take a picture of it so I used the wonderful picture that was in the magazine….shhhh. It’s definitely figure friendly with only 117 calories per cup.

Puréeing an aromatic rice (such as basmati or jasmine) adds a delicate flavor and creates a creamy, non-dairy soup base when blended with broth and veggies until smooth.

1 lb asparagus
2 Tbsp olive oil
1 medium onion, chopped (about 1 1/2 cups)
1/3 cup uncooked basmati
or jasmine rice
1 vegetable bouillon cube
1 sprig thyme

Trim ends from asparagus and cut into 1/2 inch pieces, reserving tips. Cook asparagus tips till crip-tender and put aside.

Heat oil in a large pot over medium heat. Add onions and sauté 5 minutes our until soft. Stir in asparagus pieces, rice bouillon cube, thyme and 4 cups water. Reduce heat, cover and cook 30 to 35 minutes or until rice is very tender. Remove thyme sprigs.

Transfer soup to a blender in 2 batches and puree until smooth. Return soup to pot, add asparagus tips. Simmer 1 to 2 minutes over low heat till thoroughly heated. Ladle in soup bowls adding freshly ground pepper on top. Serves 4

2008-04-14T12:24:00.036-04:00

Smokey Cheese Quesadillas

Wow just when I thought the cheese sauce from the refresh cookbook could not get any better... it CAN! By adding two dashes of hickory liquid smoke to it, end result is a smokey cheese sauce that goes great with everything!

2 Tbsp extra virgin olive oil
1 small red onion, chopped
1 tsp garlic, chopped
1/2 tsp chipotle powder (Ultra Food Supermarket)
28 oz can chopped tomatoes, drained
smokey cheese sauce* (recipe below)
tortillas

Heat oil over medium heat in a frying pan and sauté the onions till soft. Add the garlic and chipotle powder and toast a few seconds. Add the tomatoes. Cook for 10 minutes. Remove from heat.

Spread some smokey cheese sauce on one half of a tortilla then spoon on some of the tomatoe mixture, fold over and fry both sides till lightly golden brown.

Smokey Cheese Sauce

4 1/2 Tbsp whole wheat flour
1/4 tsp garlic powder
3/4 cup nutritional yeast flakes (see April 1st 2008 post on it)
1 1/2 cups vegetable stock
1/4 cup any light tasting oil
1 1/2 tsp Dijon mustard
4 tsp soy sauce
Hickory Liquid Smoke (Fortinos Supermarket)

Put dry ingredients in a sauce pan over low heat. Whisk in the vegetable stock to make a paste. Let this come to a boil and simmer for 1 minute. Add the oil, mustard, miso or soy sauce to the ingredients in the saucepan. Whisk until everything is incorporated and the mixture is smooth. Then add 2 dashes hickory liquid smoke. Allow to cool then refrigerate this will allow the sauce to thicken. Then it will ready to use.

I also like to brush hickory liquid smoke on to my tofu wieners and veggie dogs to give them a great smokey flavour.

Proof that there must be a GOD....

2008-04-10T11:41:00.012-04:00

Banana Bread

A yummy treat thats loaded with fiber what more could you ask for.

2 cups of bran flakes cereal
1/2 cup of soy milk
1 1/2 cups whole wheat flour
1 Tbsp + 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
3 very ripe bananas (black is best)
1 cup sugar
1/4 cup vegetable oil
1 egg replacer or 1/4 cup soft tofu

Preheat the over to 350F. Lightly grease the bottom of a 9 x 5 in loaf pan. In a bowl combine the bran cereal and milk; let stand for 5 minutes. In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.

In a separate bowl, beat together mashed bananas, sugar, vegetable oil and egg replacer. Combine the cereal and banana mixture just until combined. Pour batter into prepared pan.

Bake in over for 50 to 55 minutes, until a toothpick inserted into the center of loaf comes out clean. Let cool before slicing.

Variations: Instead of using bran flakes cereal you can use raisin nut bran cereal.

2008-04-01T14:48:00.010-04:00

Nutritional Yeast Flakes

Nutritional yeast is yellow in color and with a nutty cheesy flavor, its an inactive yeast that is a favorite amongst many vegans because of its unique flavor and similarity to cheese when added to foods. Its rich in B-complex vitamins and B12 which is one of the rare vegan sources of B12.

Where To Get It

Nutritional yeast can be found at Bulk Barn food stores or health food stores. I've even seen it at Fortinos Supermarket. Be sure you don’t get brewer’s yeast by mistake, as its quite similar in appearance. It's best if you store your nutritional yeast in the freezer to keep it fresh.

Avoiding Dairy for Health Reasons

Did you know that an ingredient in cheese that is called casein is the same glue substance that beer companies use to glue their beer bottle labels on with? Please see this video called Milk The Deadly Poison;

http://www.youtube.com/watch?v=tYpafipJyDE

Avoiding Dairy For Humanitarian Reasons

The suffering that animals endure just for someone to have a piece of cheese or glass of milk is unimaginable. Please see this video called Meet Your Milk;

http://www.youtube.com/watch?v=XsjhS0nnDZk

Recipes that I have used nutritional yeast flakes in:

http://veganlivingrecipes.blogspot.com/2009/04/lauras-bean-quesadillas-made-with-best.html

http://veganlivingrecipes.blogspot.com/2009/03/fetticuine-alfreda-i-got-this-recipe.html

http://veganlivingrecipes.blogspot.com/2008/10/hamburger-less-helper-this-will-have-to.html

http://veganlivingrecipes.blogspot.com/2008/09/chipotle-veggie-chicken-enchiladas-170.html

http://veganlivingrecipes.blogspot.com/2008/07/smokey-cheese-quesadillas-2-this-recipe_07.html

http://veganlivingrecipes.blogspot.com/2008/07/smokey-cheese-quesadillas-2-this-recipe_07.html

http://veganlivingrecipes.blogspot.com/2007/11/dragon-rice-bowl-1-large-zucchini.html

2008-03-23T12:59:00.015-04:00

Pecan Tofu Loaf

This recipe comes from the cookbook High Road To Health. I don't think I would recommend this cookbook since this recipe is the only one I have enjoyed. In all fairness I have not made all of the recipes in it but I have made several. So here is the one hit wonder.

2/3 cup onion, finely chopped
1 tsp olive oil
8 medium mushrooms, finely chopped
2 1/2 tsp garlic, finely chopped
1/2 cup pecans, chopped
1/2 cup almonds, chopped
2 Tbsp whole wheat flour
2 Tbsp cornstarch mixed with 1 Tbsp water
4 Tbsp nutritional yeast flakes
1 1/2 tsp salt
1/4 tsp pepper
1/2 tsp basil
1/4 tsp oregano
3/4 tsp garlic powder
1 (454g) firm tofu, drained
5 Tbsp raw tahini
Special sauce recipe below

Sauté the onion in olive over medium heat for 3 minutes. Add the mushrooms and cook, covered for 5 minutes. Add the garlic and cook for 2 minutes more.

Place the pecans and almonds in a blender. Using short stokes at medium speed chop the nuts until then have the texture of very coarse corn meal. Combine nuts, flour, cornstarch mixture, yeast, salt, pepper, basil, oregano, and garlic powder in a large mixing bowl and mix well.

With your hands crumble up tofu in small pieces. Combine the tofu thoroughly with the onion mushroom mixture and tahini. Add to the dry ingredients and combine well using your hands. Press firmly into an oiled loaf pan and bake at 350 F for 1 hour. While the loaf is baking, prepare the sauce. Remove loaf and let stand, covered, for 15 minutes. Then serve with a thin layer of special sauce over top.

Special Sauce

1/3 cup onion, chopped
2 Tbsp olive oil
1/4 tsp black pepper
4 Tbsp ketchup
1/2 cup water
4 Tbsp regular BBQ
2 tsp Dijon mustard

Place in a pot and bring to a boil then cover and simmer over lowest setting for 25 minutes.This special sauce recipe was given to me by my friend Sid Sidertion.

2008-03-21T02:08:00.007-04:00

Jalapeño Hummus

I just recently bought some jalapeño hummus at my local Price Choppers and I've gone from a hummus hater to hummus lover. How long has everyone known about this delicious spread and haven't thought to tell me about it?...grrrr. It makes a great low calorie snack if you spread it on crispbreads. Now if only I could convince my guy to try it. He's where I use to be... a hummus hater not willing to try it ever again.

2008-03-07T12:34:00.013-05:00

Broccoli Soup

You will never miss the cream in this soup. Its a filling soup that anyone would enjoy. Oh and its very figure friendly with only 121 calories per 2 cup serving. This recipe was found in a Moosewood cookbook.

1 Tbsp oil
2 cups onions, chopped
1/4 cup celery, diced
1 tsp garlic, minced
1/2 tsp salt
2 stalks broccoli
4 cups vegetable stock
1/2 cup water
1/3 cup quick-cooking oatmeal
1 Tbsp fresh lemon juice
1/2 tsp black pepper
Fresh chives, minced for garnish (optional)

Combine in a large pot the oil, onions, celery, garlic and salt. Cook covered on medium heat for 10 minutes, stirring often. Meanwhile, rinse the broccoli, cut into 4-5 cups of florets, and peel and chop the stems to make about 2 cups. Reserve 1 1/2 cups of florets. When onions are clear, add the stock and all the broccoli including the stems except for the reserved florets. Cover and bring to a boil. Lower the heat and simmer for 5 minutes.

Add the oats and simmer gently for about 10 minutes, stirring often, until the broccoli is tender and the soup begins to thicken. Remove from the heat and then stir in the lemon juice and pepper.

Working on batches, purée the soup until smooth. Bring the 1/2 cup water to a boil in small sauce pan. Add the reserved broccoli florets and cook, covered until they are bright green and crisp tender, about 3-5 minutes. Stir the florets and their cooking water into the soup. Top with garnish and freshly ground pepper before serving. Serves 2

2008-03-02T14:35:00.043-05:00

Mega Life Salad

This main coarse salad is highly satisfying and filling. That’s why its been the one of the top sellers at Fresh resturant for the past 12 years. The toasted almonds on top with the house dressing is what clinches it for me.

8 cups mixed lettuce greens
2 carrot, peeled and grated
4 tbsp almond slices, toasted
1 pack alfalfa sprouts (optional)
Marinated Tofu cubes (see below)
House dressing (see recipe posted below this one)

Marinated Tofu

2 cups (454g) firm tofu, drained
1/4 cup apple cider vinegar
3 1/2 oz soy sauce
1 oz water
1 tbsp sunflower oil

Cut tofu into bite sized cubes. Mix the remaining ingredients in a bowl; then pour over tofu cubes. Marinate for 1 hour.

Toss lettuce and alfalfa sprouts with the house dressing in a large bowl. Then divide lettuce mixture onto plates. Sprinkle on the grated carrots, add some tofu cubes. Finish with sprinkling on the toasted almonds and drizzling some dressing over top. Serves 2-3

Makes a great wrap too!

2008-03-02T14:25:00.018-05:00

House Dressing

This delicious, light dressing has become the staff favorite at Fresh restaurant. It's also my favorite too!

1/4 cup water
1/4 cup apple cider vinegar
1/4 tsp raw sugar
1 tsp lemon juice
1/2 tsp salt
1/4 tsp pepper
3/4 tsp soy sauce
1/4 tsp mustard powder
1/4 extra virgin oil or flax seed oil*
3/4 cup grapeseed oil (or any light tasting oil)

In a blender, mix all ingredients accept the oils until totally pureed. With the blender running, add oil in a thin stream until dressing is emulsified. Then pour into a dressing bottle and give it a shake before each use.

*Flax oil is available at health food stores and an increasing number of grocery stores. It has a mild nutty flavor and is high in Omega 3 fatty acids. It goes rancid quickly so buy it if it is refrigerated and packaged in a black container and buy the smallest amount possible. Once opened I believe it should be used within a month.

2008-02-24T13:38:00.013-05:00

My Bean Breakfast

This is basically what I eat everyday....My spicy bean mixture. I don't just eat it because kidneys beans are the perfect food because of their high fiber and antioxidant content but it tastes really good and fills you up. It's much better than trying to fill yourself up with carbs and then running on empty shortly afterwards. I like to make a big batch so I can have it for the rest of the week. It freezes well too. If you don't want to make as much just cut the ingredients by half. This mixture is also great for making bean burritos don't forget to spread a thin layer of Diana’s spicy southwest marinade over top. WARNING ...you will never be able to go back to eating canned refried beans again after eating this...lol

1 tsp olive oil
4 cloves of garlic
1 can (398ml) tomato sauce
2/3 cup water
1 Tbsp chili powder
2 tsp cumin
1 Tbsp dry minced onions
2 Tbsp white vinegar
1 tsp garlic salt
1/2 tsp paprika
1/4 tsp cayenne pepper
2 (15 ounce) can of red kidney beans
2 (15 ounce) can of black beans
Diana’s spicy southwest marinade

Heat a large pot over low-medium. Add oil and cook the garlic cloves on both sides. Smash garlic cloves with a fork into mush and then cut into as small of pieces as you can.

Add all ingredients to the pot except Diana's marinade, bring to a boil and then cook on low for 20 minutes. Then spread onto a plate and top with a thin layer of Diana’s spicy southwest marinade.

2008-02-16T16:57:00.019-05:00

Spicy Veggie Sausage in Arrabiata Sauce

You can have this dinner ready in very little time. Just slice Yves veggie sausage (picture posted at the bottom) in bite size pieces, pan fry it and put on top of this deliciously spicy sauce. Or you could make meatballs from the cajun burger recipe I have posted in October 2, 2007 but that will of course will take you longer to make. In the picture above I used my cajun burger recipe. This is also a great dish to have when you have a cold and you just can't handle eating anymore soups or chilies.

1 tsp olive oil
1 cup chopped onion
2 tsp garlic, finely chopped
1/3 cup red wine vinegar
1 Tsp sugar
1/2 tsp basil
1/2 tsp crushed red pepper flakes
2 Tbsp tomato paste
1/2 tsp Italian seasoning
1/4 tsp ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes, drained
1 Tbsp chopped fresh parsley (optional)
cooked pasta

Heat oil in a large skillet or saucepan over medium heat. Sauté onion and garlic in oil for 5 minutes. Add all the ingredients except pasta and bring to a boil. Reduce heat to medium and simmer uncovered for 15 minutes. Pour over pasta. Serves 4

2008-01-31T13:27:00.007-05:00

Bok Choy and Tofu Stir-Fry

This dish is one of my guys favorites because he is such a big fan of bok choy ....me not so much. I do love this recipe though I just give him more of the boy choy on his plate than mine. This picture sure makes me miss summer time by February I've really had it with winter.

1 Tbsp sesame oil
1/2 tsp ginger, finely chopped
1 tsp garlic, finely chopped
3 cups bok choy, torn into large pieces
1/2 pound firm tofu, *drained and cut
into bit size cubes
1/2 cup of carrots steamed till almost tender
1 cup of corn

Mix Marinade

1 tsp + 1/4 tsp hot sauce
1 Tbsp red wine vinegar
1 1/2 Tbsp black bean sauce NO garlic added
(Sold At Food Basics)
4 1/2 Tbsp hoisin sauce

Combine In A Small Bowl

1 Tbsp water
1 tsp cornstarch

Heat the oil in a wok or a 12 inch frying pan. Add the ginger and garlic; cook over medium heat for 30 seconds. Add the tofu, corn, carrots and marinade then cook for 2 minutes, stirring frequently. Add bok choy and cook for 30 seconds.

Stir water and cornstarch mixture you have set aside. Move the stir-fry ingredients to the sides of the pan to make a well in the center of the wok or fry pan add the cornstarch mixture to the centre of the well. Stir until the cornstarch clarifies and mixture thickens. Move the stir-fry ingredients into the well and coat them with the sauce. Pour over rice. Serves 4

*If you are new to preparing tofu be sure to see my June 16 post on how to drain it.

2008-01-27T14:55:00.001-05:00

The Toronto Vegan Chili Contest

On January 26, 2008 The store Left Feet (they sell vegan footwear) held their first vegan chili contest with the proceeds going to help the homeless. Even though I did not win it felt good helping such a worthy cause (ya I know its sounds corny but it really did!) Andre and I were also able to hand out a lot of vegan literature to many receptive people at the event.

I have a dream....

Well...its a chili without beans... its made with fake chicken...I'm kinda thinking outside the box ...but I just think it might work....yes that is my vision. Are you with me people?

My vegan buffalo chicken chili.

Can you spread it around that I'm willing to sleep with people for votes.......

Wow how did that toe nail get in there......now this could be a problem!

This is where I'm told that sleeping with people for votes is frowned upon.

"Laura's chili is number one and my chili I would rate as number two" ....this is what I believe Doug is trying to say in this picture...lol

Just a few of the many happy chili taste testers.

2008-01-15T04:09:00.001-05:00

A Vegan Chili Contest...I Hope Mine Wins!

There will be a cook-off competition to benefit the homeless and I will be entering my veganized Buffalo Chicken Chili. It should be lots of fun. It's just $5.00 and then get to try all the chilis in the contest and judge which one you like best.

When: Saturday January 26, 2008
Time: 2:00pm - 6:00pm
Location: Nassau @ Bellevue
Street: 88 Nassau Street
City/Town: Toronto, ON
Contact Info Phone: 416.360.5338
Email: natalie@heartonyoursleeve.ca

2008-01-12T18:50:00.001-05:00

Chili Dog Chili

If you thought the veganized Buffalo Chicken Chili post on October 1st 2007, was good then you have to try this! Every Friday is usually chili day in my home. One week I serve this chili and the next week I serve Buffalo Chicken Chili and I just alternate each week. This is the only thing I will miss about summer coming.....not having chili anymore because its just too hot to have in the summer months.......grrrr.

2 Tbsp extra virgin olive oil
1 1/2 cups Yves veggie dogs, cut in to small bite-size pieces*
1 package Yves veggie ground round, original NOT the Italian flavour*
1/3 cup onion, diced
1 tsp garlic, minced
1 medium jalapeño pepper, seeded and finely chopped
1 Tbsp chili powder
1 Tbsp cumin powder
1/2 to 1 tsp hot sauce (depends on how hot you like it)
Salt and freshly ground black pepper to taste
2 cups vegetable stock with a tsp of soy sauce added to it
1 28-ounce can crushed tomatoes
1 15-ounce can red kidney beans, drained

Heat a large, high-sided pot over medium-high heat with the oil. Put in chopped-up dogs and cook, stirring every now and then until lightly browned, 2-3 minutes. Remove and reserve the browned veggie dogs.

Add onions to the pot for 2 minutes then add the veggie ground round, break it up into small pieces while it cooks and browns, about 2 minutes. Put in garlic, jalapeño, chili powder, cumin, salt and some freshly ground black pepper. Cook for 1 minutes.

Add the hot sauce, vegetable stock, crushed tomatoes, beans, reserved browned hot dogs back to the pot stir and bring the mixture up to a bubble and simmer for 10 minutes. Serves 4

*All fake meat products made by Yves can be found in your supermarket produce section.

2007-12-19T14:51:00.002-05:00

Holiday Pizza...Why Not?

My mother and I started a new tradition a very long time ago. We decide to make Christmas a holiday for everyone so no family members are stuck in the kitchen cooking all day. So each year we would go out to dinner. My mother lives far away now and I don't get to visit with her on Christmas but I have still kepted up our family tradition of doing as little as possible....lol. My guy and I will be going over to his sisters home for Christmas dinner and I will be bring my own vegan dinner. A frozen Amy's Roasted Vegetable, Organic Pizza.....its so delicious. I get it at Ultra Foods supermarket Amy's products are also carried at many health food stores too. The only thing I will be adding on to it is lots of hot banana peppers. I just can't have a pizza without them.

I will also be bring the dessert for everyone Our Compliments Apple Pie (made with shortening not lard of course) and we will be topping it off with my favorite So Good vanilla soy ice cream. I want to wish all my compassionate friends...

Merry Christmas

I do plan to post many more recipes in the future I just haven't had the time lately because I have been busy doing many animals rights demos this month. Here are some pictures from one of the demos we did last week....

2007-12-01T13:45:00.003-05:00

Nesquik Brownies

Just because you’re a vegan doesn’t mean you can’t indulge in some sinfully good holiday treats. If you serve these deliciously moist brownies to your non vegan friends they will never know there’s no dairy or eggs in them. Serves 20

1 cup turbinado sugar (vegan sugar)
3/4 cup margarine, melted
2 Tbsp water
2/3 cup unsweetened applesauce
1 tsp vanilla extract
1 1/3 cup whole wheat flour
1 1/2 cup chocolate-flavoured Nestlé Nesquik powder
1/2 tsp baking powder
1/4 tsp salt
3/4 cup chopped nuts (optional)

Preheat oven to 350 F. Grease 9 x 13 baking pan or muffin tins (don't fill all the way leave a little room for it to rise). Combine sugar, margarine and water in a large bowl; stir well. Stir in applesauce and vanilla.

Combine flour, Nesquik, baking powder and salt in medium bowl; stir in sugar mixture. Stir in nuts (optional).

Spread into prepared pan. Bake for 20 minutes or until wooden toothpick inserted in center comes out slightly sticky. Cool in pan and then cut into squares.

You really should go all the way and serve these with a scoop of your favorite vanilla soy ice cream on top. My favorite is called So Good.

2007-11-22T11:36:00.010-05:00

Dragon Rice Bowl

This is my favorite marinated tofu recipe. It comes from the cookbook reFresh. Enjoy!

2 large zucchini, sliced
2 large carrots, sliced
1 bunch of broccoli, chopped flowerets (heads)
marinated tofu steaks * recipe below
miso gravy * recipe below
1 bunch green onions, chopped (optional)
1 tsp sesame seeds, toasted
brown rice, cooked

Marinated Tofu Steaks

1 block firm tofu, *drained/pressed
1 tsp coriander, ground
2 tsp garlic powder
2 ounces tamari
1 cups water

Cut the square block of tofu into 1/4 inch thick slices, as seen in picture or you can cut the slices diagonally into triangles. Combine the remaining ingredients in a bowl and pour over the tofu triangles. Marinate for 1 hour.

*See my June 16th post on how to drain/press tofu.

Miso Gravy

4 1/2 Tbsp spelt flour or whole wheat
1/4 tsp garlic powder
3/4 cup engevita (inactive yeast) or nutritional yeast flakes*
1 1/2 cups vegetable stock
1/4 cup sunflower oil or light tasting oil
1 1/2 tsp Dijon mustard
3 Tbsp miso paste, light or dark or 4 tsp soy sauce

Put dry ingredients in a sauce pan over low heat. Whisk in the vegetable stock to make a paste. Let this come to a boil and simmer for 30 seconds.

Add the oil, mustard and miso or soy sauce to the ingredients in the saucepan. Whisk until everything is incorporated and the mixture is smooth. Serve hot.

Putting It All Together

Grill the zucchini, broccoli, carrots and tofu steaks on a grill or a cast iron skillet with ridges (which is what I use). Place rice in a bowl, pour on warm miso gravy and top with green onions. Arrange grilled vegetables and tofu steaks around the inner edges of the bowl. Top with toasted sesame seeds. Serves 4

To learn more about nutritional yeast flakes please see my March 30, 2008 post.

2007-11-21T16:49:00.004-05:00

A Great Chistmas Gift Idea

I have never plugged a cookbook before. It’s not like I don’t own any, at one time collecting cookbooks was like an obsession of mine. I'm better now. I find with most cookbooks I only seem to like a few recipes in each one. That was until I discovered the cookbook Refresh which contains contemporary vegan recipes from the award-winner Fresh restaurants. I have enjoyed almost all of the recipes in it. The Dragon Rice Bowl recipe above is from this cookbook. The colored pictures are so inspiring. It’s also a great cookbook for people who don’t like recipes that try to copy meat dishes. To read the reviews from other people that have bought it go to:

http://www.amazon.com/reFresh-Contemporary-Recipes-Winning-Restaurants/dp/0470840846/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1195768881&sr=1-1

2007-11-03T15:37:00.003-04:00

Spicy Roasted Dijon Mustard Potatoes

This recipe is one of Oprah’s Winfrey’s favorite recipes. One taste and you will know why!

oil
1/3 cup Dijon mustard
4 tsp paprika
2 tsp cumin
2 tsp chili powder
1/4 tsp cayenne pepper
14 baby red potatoes, sliced in half (unpeeled)

Preheat the oven to 400F and oil a roasting pan. Put the mustard, paprika, cumin, chili powder and cayenne pepper in a large bowl. Whisk to blend.

Cut potatoes in half and prick the potatoes several times with the tines of a fork and add them to the bowl. With your hands coat the potatoes evenly. Place the flat side down of the potatoes onto a well oiled roasting pan, leaving a little space between them. Bake for about 45 minutes to 1 hour until potatoes are fork tender. Brush on melted margarine all over potatoes before serving. Serves 4

2007-11-03T13:15:00.001-04:00

Camrose Organic Eatery

Next time you're around the Young and Bloor area in Toronto you should check out the Camrose Organic Eatery. It's a hidden jewel on Hayden Street where delicious, 100% organic, vegan meals are served for your enjoyment and nourishment.

http://www.camroseatery.com/

This is where my friends and fellow animal rights activists decided to eat to celebrate World Vegan Day on November 1st, 2007. The atmosphere is warm and relaxing and the food is great. In fact I love their kale salad so much that I ordered seconds.....hmmm Whens the last time you've heard of someone having seconds on salad when dining out?

2007-10-09T01:07:00.007-04:00

Black Bean Soup

Easy to make, thick, hearty soup with a zesty flavor.

1 Tbsp olive oil
1 medium onion, chopped
1 stalk celery, chopped, micro till almost tender
2 carrots, chopped
2 tsp garlic, chopped
1 1/2 Tbsp chili powder
1 Tbsp ground cumin
a pinch of black pepper
2 cups vegetable broth
2 cups water
3 (19 ounce each) cans black beans, drained
15 ounce whole kernel corn
14.5 ounce can crushed tomatoes

Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, crushed tomatoes, 1 can of beans and corn. Bring to a boil.

Meanwhile, in a blender, process one 1 cup of water with 1 can of beans until smooth. Pour back into soup then repeat again with the last cup of water and the last can of beans. Reduce heat to medium, and simmer for 15 minutes.

Top with freshly grated pepper over top of each bowl of soup before serving. Serves 6

2007-10-01T12:30:00.005-04:00

Buffalo Veggie Chicken Chili

This recipe is my veganized version of Rachael Rays most downloaded recipe. Your going to love it!

1 tsp oil
1 Tbsp margarine
2 packages each 170g of Yves Veggie Tenders Chicken,
(in supermarket produce section) cut into bite size pieces
2 medium carrots, sliced, steamed till almost tender
2 ribs celery, sliced, steamed till almost tender
1 medium onion, chopped, steamed till almost tender
1 1/2 tsp garlic, finely chopped
1 tsp chipotle chili powder (Ultra Mart sells its)
or smoked paprika
1 bay leaf
Salt and freshly ground black pepper
2 cups vegetable stock
(store bought or homemade see recipe below this one)
1 15-ounce can tomato sauce
1 15-ounce can crushed tomatoes

In a large pot over medium-high heat, add the oil and margerine. Once the margerine has melted add the veggie tenders chicken. Cook for 5 minutes. Add the carrots, onion, celery, garlic, chipotle chili powder, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3 minutes. Add the vegetable stock, tomato sauce and crushed tomatoes and bring to a boil. Simmer on low heat for 10 minutes to let the flavors come together. Remove bay leaf. Serves 6

2007-10-01T12:14:00.001-04:00

Easy Homemade Vegetable Stock

My guys stomach couldn’t seem to tolerate most of the ready made soups on the market because of the high salt content in them. I now make my own soup starting with this homemade vegetable stock.

A good vegetable stock can make all the difference between a decent soup and an amazing soup. This vegetable stock is easy to prepare. It makes 10 cups of stock. After its ready put out 4 freezable plastic containers and fill each one with 2 cups of stock, then freeze them.

1 onion, chopped
1 large carrot, chopped
1 tomato, chopped
1 cup of mushrooms, chopped
1 cup of parsley stems
2 1/2 tsp garlic, chopped
8 black peppercorns
1 bay leaf
8 cups water
Salt, to taste

Pull all the ingredients, except salt, in a large pot and cover with cold water. Bring to a boil then simmer on lowest heat for 1 hour. Strain stock through a fine-mesh sieve or strainer and discard the vegetables. Add salt to taste to the stock.

2007-09-12T01:23:00.001-04:00

Chinese Fried Vegetables with Tofu

This tastes as good as it looks!

2 Tbsp peanut oil
3 cups broccoli
1 cup celery, sliced
2 cups snow peas
1 onion, cut into 4 pieces
1 1/2 tsp garlic

Mix Marinate:

2 Tbsp soy sauce
2 tsp superfine sugar or regular
2 Tbsp red wine vinegar
1 Tbsp hoisin sauce
2/3 cup vegetable bouillon

To save time get the above ingredients ready while you’re waiting for the Asia tofu below to marinade and have your tofu already cooked before you start to cook your vegetable stir fry.

Heat the peanut oil in a preheated wok or large pot. Add celery for a few minutes then snow peas for a few minutes. Then add broccoli, onions and garlic. When vegetables are almost cooked through, but still crisp add some of the marinate making sure not to add too much other wise your veggies will turn out soggy. Then remove from heat and pour over rice then add the Asian Tofu on top. Remaining marinade can be kept in the fridge and saved for your next stir fry.

Asian Tofu

1lb firm tofu, drained* then cut into cubes
3 Tbsp soy sauce
½ tsp hot sauce
1 tsp garlic
1/2 Tbsp sesame oil

Stir the sauces, oil and garlic together in a pan. Then put in tofu cubes in pan and marinade for 10 minutes then flip over tofu and marinate for another 10 minutes. Then heat some oil and cook tofu cubes until then are brown on both sides.

*See my June 16th 2007 post on how to drain tofu.

2007-09-11T14:05:00.001-04:00

The Vegetarian Food Fair

I went for the first time to The Toronto Vegetarian Society's Annual Vegetarian Food Festival. I had a great time and I met some very friendly vegetables while I was there.

The best food table had to be the food made by... It's All Good.

My favorite food sample was at this table where I had the Veggie Chick'n Breasts in a Tuscan Tomatoe Marinade. Coming in at a very close second was the Veggie Chick'n Breasts in a Dijon Marinade. I wish they would have let us try samples of all their foods. They have many varieties. Check them all out at: http://itsallgoodfoods.com/

2007-09-07T03:36:00.006-04:00

Taco Salad

This is a great recipe that you can serve hot or cold. If you’re pressed on time you can skip the last 2 steps and just use store bought taco sauce and taco shells although I can honestly say it does not take that much longer to make them.

1 package (340 g) Yves just ground, regular
(in supermarket produce section)
1 small onion, chopped
1 tsp oil
1 tsp garlic, finely chopped
1 1/2 cups tomatoes, chopped
1 1/2 Tbsp chili powder
1 1/2 Tbsp soy sauce
1/4 or 1/2 tsp cumin

In medium sized pot heat garlic and onions in oil. When onions are tender add the rest of the ingredients. Heat for 7 minutes.

Taco Salad Filling

These tupperwear containers are great if you want to let people add their own fixings instead of serving it aready mixed.

taco mixture (above recipe)
1/2 head iceberg lettuce, shredded
1 bunch green onions, chopped
2 large tomatoes, chopped
1 cup of corn
black olives (optional)
red onions (optional)
taco sauce

In a large bowl, combine the taco mixture, lettuce, green onions, corn, tomatoes. Before serving, add taco sauce according to taste. Mix well and serve immediately. If you want hot taco salads then just heat the taco mixture in the micro and then add all the other ingredients.

Taco Shell

4 tortillas (10 inch)
4 pieces of 12 inch heavy foil or doubled it
shaped into round bowls

Quickly immerse a tortilla in the water, let drain and lightly brush or spray on some oil on both sides. Put the damp tortilla in the foil shell. Repeat this process till you have enough for taco shell bowls for your meal.

Place on a large baking pan. Bake the taco shells at 450 F until they're lightly brown and firm enough to hold their shape, which will take about 4 to 5 minutes.

Then carefully flip over the tortilla so the bottom is facing upwards and remove the foil; bake the shells for about 2 to 3 additional minutes more until their crip . Remove from oven and let cool.

Taco Bell Taco Sauce

1 cup tomato sauce
1/3 cup water
1/4 tsp chili powder
1 tsp cumin
1 1/2 tsp dry minced onions
1 Tbsp white vinegar
1/2 tsp garlic powder
1/2 tsp garlic salt
1/4 tsp paprika
1/4 tsp sugar
1/8 cayenne pepper

Place in sauce pan and stir well. Bring to a boil then simmer at a very low temperature for 15 - 20 minutes.

2007-09-03T22:51:00.000-04:00

Life Essentials Face and Body Products

These are the face and body products I use. They are Shoppers Drugmarts own store brand, Life Essentials. They have no animal ingredients and are not tested on animals. This is stated on the smaller containers but not on the larger ones. They are very economical and once in a while they go on sale and you can get them for half price so stock up when that happens.....

Apricot and Jojoba scrub
Vitamin E skin cream
Shea Nut skin cream

2007-09-03T21:05:00.001-04:00

BBQ Tofu Stir Fry

I 'd like to thank my friend, Sid Sidertion for this delicious recipe.

Mix Marinating Sauce:

1/3 cup soy sauce
1/3 cup teriyaki sauce
1/2 Tbsp vinegar
1/3 cup water

Cut 1 lb of firm tofu into thick rectangular slabs then drain tofu*. Place in a dish and pour marinating sauce over tofu. Let mixture marinate for 15 minutes in the fridge then turn over and marinate for another 15 minutes.

Mix BBQ Sauce:

1/3 cup onion, chopped
2 Tbsp olive oil
1/4 tsp black pepper
4 Tbsp ketchup
1/2 cup water
4 Tbsp regular BBQ sauce
2 tsp Dijon mustard

Place in a pot and bring to a boil then cover and simmer on lowest setting for 25 minutes.

Remove marinated tofu from the fridge and place them onto a plate covered with flour, turn to coat both sides. Heat some oil in a frying pan on medium heat. Cook slices of tofu till both sides are golden brown.

Remove from tofu from pan and cut into smaller bite size pieces. Put tofu pieces on top of cooked rice, carrots and mushrooms. Pour a small amount of the barbecue of sauce over top. I find the sauce is sweet that’s why I suggest trying a small amount first then adjusting the amount according to taste.

*See my June 16 2007 post on how to drain tofu.

2007-08-19T15:14:00.001-04:00

Shepherd's Pie

I had stopped making shepherds pie after a while because I just found the recipes I was trying made it just taste so bland until I found this recipe. The secret is instead of just using plain old tomatoe sauce you use a blend of ketchup and salsa. This gives it a really great tangy taste.

340g Just Ground, regular
(in supermarket produce section)
2 Tbsp vegetable oil or olive oil
1/2 cup onion, chopped
1 tsp garlic, finely chopped
1 red or green pepper, diced
1 medium carrot, thinly diced
2 cups mushrooms, sliced
1 cup corn
1/2 cup of each ketchup and salsa (medium) mixed together
1 packet of instant mashed potatoes, cooked
paprika optional

Heat oil in a large pot. Add the onion and garlic and over medium heat for a couple of minutes until softened. Add the peppers, carrots and mushrooms and cooked for 8 minutes until carrots are almost tender. Add your Just Ground, stir occasionally for about 5 minutes. Add corn and ketchup/salsa mixture and cooked for 10 minutes, stir once in a while. If mixture seems too thick you can add some water. Season to taste with salt and pepper.

Put into a 9 inch square pan or ovenproof casserole dish. Spread the cooked mashed potatoes over the vegetable mixture (not too thick about 1 centimeter). Lightly sprinkle paprika on top.

Bake at 350F for 30 minutes until the top is golden and the veggie mixture is heated through and bubbling. Serves 4

2007-08-19T14:35:00.005-04:00

Hot and Sour Tofu Soup

This recipe is a Chinese favorite that has been veganized.

1 Tbsp olive oil
3/4 cup red bell peppers, cut into julienne strips
1/2 cup green onions, chopped
1 cup snow peas, steamed until almost tender
2 cup vegetable stock
2 cups water
2 Tbsp soy sauce
2 tsp red wine vinegar
1/2 tsp crushed hot red peppers flakes
2 Tbsp cornstarch
3 Tbsp water
1 tsp sesame oil
1/2 lb firm tofu drained*
then cut into 1/2 in cubes

Heat the olive oil in pot and saute bell peppers until tender almost tender. Add water, vegetable stock and soy sauce. Bring to a boil then reduce to simmer, cover lightly and cook for 5 minutes.

In a small bowl blend cornstarch with 3 Tbsp water.

In a bowl add the vinegar, pepper flakes, cornstarch blend and sesame oil. Then transfer into the hot soup, stir well then add the tofu, snow peas and green onions. Again cover and cook for about 5 minutes or until thick and bubbly. Serves 4

* See my June 16th 2007 post on how to drain tofu.

2007-08-12T13:05:00.001-04:00

Broccoli, Tofu, Toasted Almond Stir-Fry

Along with being delicious this dish is really packed with calcium.

1 pkg (16oz) firm tofu, drained*
then cut into 1/2 inch cubes
4 cups broccoli florets (steamed for 2 minutes)
4 tsp sesame oil
1 1/2 tsp garlic, chopped
2 medium jalapeno chili pepper, halved, seeded and finely chopped
2 Tbsp soy sauce
1/3 cup scallions
3 Tbsp sliced almonds, lightly toasted*
Brown Rice to pour stir fry over

Heat 2 tsp of oil in wok, large skillet or large pot. When hot, add tofu and cook, stirring constantly, 5 minutes till brown. Transfer to a bowl.

Add remaining 2 tsp oil to wok, followed by garlic, peppers and broccoli. Sir-fry 2 minutes over medium-high heat. Stir in soy sauce, scallions and tofu, gently toss to combine once thoroughly heated pour over brown rice, add a little soy sauce over top then sprinkle with almonds before serving.

*See my June 16th 2007 post on how to drain tofu.

*Toast almonds on a baking pan in oven on 350F till lightly brown.

2007-08-12T12:40:00.000-04:00

Live Clean Shampoos and Conditioners

With health and environment in mind, Live Clean (fresh water) delivers results. Their shampoos and conditions are certified organic botanicals, naturally derived, pure vegan, paraben free, DEA Free, package recyclable/made from recycled materials, biodegradable. Never tested on animals.

You can find these products at your local Shoppers Drugmart.

2007-07-20T10:57:00.000-04:00

Homemade Salsa

Great over refried beans for breakfast or lunch.

Salsa For Snack Time

There is nothing more refreshing than chilled salsa with tortilla chips on a warm summers day.

Tomatoes are now ripening in gardens everywhere and mine is no exception. If you have 15 minutes then you have the time to create this yummy salsa.

3 cups fresh tomatoes, chopped
1/2 cup onion, chopped
1 Tbsp jalapeno pepper, finely chopped
1 Tbsp + 1 tsp fresh cilantro, finely chopped
1 Tbsp lemon juice
1/2 tsp garlic, finely chopped
1 quick dash of hot sauce (optional)

In a blender add all ingredients. Press chop button for a few seconds then stop and stir then do it once again. You want it to still be a little chunky and not totally smooth. Refrigerate and served chilled.

2007-07-18T18:38:00.005-04:00

Vegano Pizza

If anyone has ever had the good fortune of having Amy's Roasted Vegetable pizza then you know how good a cheeseless pizza can be if its done right. Her secret is she uses caramelized onions as her base instead of using tomato sauce. I'd have her pizza more often but at $8.50 to $9.50 for one small size pizza who can afford it! So I set out to make my own imitation version. It's just as yummy as hers at a fraction of the cost. Enjoy!

2 medium onions, minced (3 cups)
1/4 cup mushrooms, minced (stocks removed)
14 oz artichokes quarters, drained, keep meat part cut off thin leaves
hot banana peppers
roasted red peppers
spinach
2 tsp balsamic vinegar
2 tsp garlic, finely chopped
2 Tbsp extra virgin olive oil
1 thin or regular pizza crust (multi-grain or whole wheat)
10 cloves of garlic

Preheat over to 400F. Place 8 cloves of garlic in tin foil, put in oven for 20 minutes.

In a large pot on medium heat cook onions in the oil for 25 minutes, stir occasionally (add some water if they get too dry).

Take garlic from the oven and remove tin foil. Mash and chop it then smear the garlic over the entire pizza crust.

To the pot of cooked onions add the 2 tsp of minced garlic and mushrooms to the onions for 10 minutes or until golden brown, stir occasionally. Add balsamic vinegar before removing from the stove. Spread onion mixture on pizza crust. Then spread artichoke, roasted red peppers, hot banana peppers and spinach.

Cook pizza crust as directed on package. A few minutes before the cooking time is done remove it and lightly brush extra virgin olive around the sides and on the bottom of the pizza. Heat for a few more minutes till crispy. Brush on light oil over top the pizza before serving.

This pizza also taste great cold!

2007-07-06T12:44:00.002-04:00

Quick Sloppy Joes with Sauteed Asparagus

Growing up, sloppy joes were a favorite for many of us! While the original is still good. Try this veganized grown-up version. It's been spiffed up with barbecue sauce to give it more flavour.

1 small onion, chopped
1 green pepper, chopped
340g Yves Just Ground, original
(in supermarket produce section)
1 1/2 tsp garlic , finely chopped
1/4 tsp each salt and pepper
1 cup spicy tomato pasta sauce
1/4 cup regular barbecue sauce

Saute onions and green pepper over medium-high heat until green peppers start to become tender. Crumble in Just Ground. Add garlic, salt and pepper. Stir and cook for 2 minutes (add some water to pot if needed). Stir in pasta and barbecue sauces. Stir often for about 5 min. Spoon over toasted plain bread. Serves 4

Sauteed Asparagus

1 pound asparagus spears, cleaned
and trimmed
1 Tbsp non-dairy margarine
2 Tbsp chopped shallots
1/2 Tbsp lemon zest
(grated outer side of the lemon)
Salt

Place asparagus in boiling water for 3 minutes or until bright green and just tender. Remove from water and plunge into ice water; drain and set aside. In a large skillet over medium heat, melt the margarine. Add the shallots and saute for 3 to 4 minutes, or until they soften. Add the asparagus and lemon zest. Saute until the asparagus is tender. Seasoned to taste with salt. Serves 4

2007-07-01T22:38:00.002-04:00

Which Soy Milk Tastes The Best?

The first time I ever tried soy milk was over 25 years ago and it tasted awful. Well I decided to try soy milk again 8 months ago hoping that over time they might have figured out how to make it taste good. To my surprise they had! I did my own taste test with 4 popular brands of soy milk: So Nice, Silk, So Good and Our Compliments (store brand). The winner was So Nice. Since trying the So Nice Vanilla I'm hooked on that now instead of the regular. The others all had a beany taste that I did not like.

If you're going to switch from cows milk to soy milk don't expect it to have the same thickness as homogenized milk because it won't. All soy milk seem to have the same consistency as 1% cows milk.

2007-07-01T14:41:00.001-04:00

Banana French Toast

An easy-to-prepare, delicious weekend treat.

1 ripe banana, sliced
1 1/2 cups soy milk
1/2 tsp vanilla extract
1 tsp cinnamon
1 tsp whole wheat flour
1/2 tsp salt
plain, thick slice, whole wheat bread
icing sugar and some extra cinnamon

Puree banana, soy milk, cinnamon, flour and salt in a blender until smooth and frothy.

Heat a well oiled frying pan on medium. Test frying pan with a few drops of water. Water should sizzle and evaporate, but oil should not smoke.

Dip bread slices into batter to coat evenly. Don't coat the bread for too long or it will just become a wet, soggy mess that won't cook properly. Cook on each side for 2 or 3 minutes. Outer crust should be golden brown and a little crispy. Repeat the above processes till you have the desired number made.

When ready to serve just pop them back on the pan on a low setting or in the microwave briefly to reheat. Put 3 pieces of French toast on each place then sprinkle the 3 with a 1/2 tsp of cinnamon, add syrup, then sprinkle with some icing sugar.

2007-07-01T13:48:00.006-04:00

Vegan Nacho Cheese Sauce

I tried a lot of different types of homemade vegan cheese sauces before finding this one. What makes it better tasting than the others is the secret ingredient that I add ...ketchup...Shhh!

Although my recipes consisted of using simple ingredients that you don't need to get at a health food store here is the one exception. You will probably have to find nutritional yeast flakes in a health food store or at a bulk food store. It's not expensive, so buy a few bags then store them in the freezer.

1/4 cup nutritional yeast flakes (not brewers yeast)
1/4 cup whole wheat flour
1 tsp salt
1/4 tsp garlic powder
1 cup water
1 Tbsp non-dairy margarine
1/4 tsp prepared mustard
3 Tbsp ketchup

Mix dry in a saucepan. Whisk in water. Cook over medium heat while whisking until mixture thickens and bubbles. Cook for a minute more. Remove from heat. Whip in margarine, mustard and ketchup. Let cool slightly.

Preheat oven for 350F. Chop bottled or fresh jalapeno peppers. Pour cheese sauce over multi grain tortillas chips then add jalapenos peppers and any other topping you would like. Then briefly heat for a minute of 2 until warm. (sauce keeps for 5 to 7 days in the fridge)

2007-06-23T10:56:00.009-04:00

Spicy Peanut Sauce Stir Fry

The Sky Dragon in Hamilton makes a wonderful spicy peanut sauce which is served over veggies and rice. I get it every time I'm in there. I'm really hooked on it. Well, now I have figured out how to make it myself. You have to try this. Serves 4

Tofu Cubes

1/2 container of medium tofu, pressed and drained
5 Tbsp cornstarch
peanut oil, for frying

Drain tofu (pressed gently between recycled paper towels) Cut into bite-sized cubes. Toss with cornstarch, coating the cubes. Heat some oil. (just enough to ensure pan is coated) Fry the tofu cubes in batches, making sure all sides are lightly browned. Remove from pan and pat dry with paper towels.

Vegetables

2 cups broccoli, 1 cup carrots and 1/2 cup celery into
bite size pieces. Microwave or steam vegetables until tender.

Sauce

4 Tbs peanut butter (smooth or crunchy)
1/2 cup soy milk
1/2 tsp garlic powder
4 tsp soy sauce
4 Tbsp chili sauce
1 tsp chili flakes

Heat milk in a small pot. Add peanut butter, stir well. Then add other seasonings. Transfer sauce, vegetables and tofu cubes into a large pot. Stir and once thoroughly heated pour over rice or noodles.

2007-06-16T21:34:00.009-04:00

The Cure For Cancer

Did You know that Hunzas, Eskimos, Navojo Indians and animals in the wild have NEVER had cancer.

What they all have in common is a diet rich in B17 (Laetrile), something our diet now lacks. Studies show that it is only when these people and animals start to eat our diet that they get cancer. Cancer is a simple vitamin deficiency disease just like…....

Scurvy is caused by a vitamin C deficiency. For over 200 years hundreds of thousands of lives were lost before the medical experts would accept this knowledge.

Pellagra is caused by a vitamin B deficiency. For over 30 years many lives were yet again lost before the medical experts would accept this fact.

B17 (Laetrile) is found in all fruit seeds such as apple, peach, plum, cherry, orange, nectarine in all fruit seeds such as apple, peach, plum, cherry, orange, nectarine and apricot. It is found in some beans and many grasses such as wheat grass. For more good food sources of laetrile check out this site……

http://www.laetrile.com.au/copy.asp?sect=q2&page=foods

This year, 350,000 Americans will die from cancer. One out four of us will develop cancer in our lifetime. That's over 50 million people in the United States alone. Along with millions of animals in research labs will be murdered to find this so called cure. THIS DOES NOT HAVE TO HAPPEN. We must get the word out to everyone and not let animals and people continue to die.

Pharmaceutical companies conducted studies on patented chemicals they invent so that at the end of there study, if the drug gets approved, they have sole rights on its sale. Just imagine all the money the pharmaceutical companies would loose if they didn't need Cancer related drugs? They never do studies on foods that can't be patented and can be sold at any supermarket.

What about the people who make their living selling animals to research labs, cancer treatment centers, drug companies and other people who's jobs depend on cancer. The bottom line is …..There are more people making a living from cancer than are dying from it.

To watch an in depth video on Laetrile and to hear about actual case studies please see this video called A World Without Cancer

http://video.google.ca/videoplay?docid=4312930190281243507

Or read this article

http://www.industryinet.com/~ruby/world_without_cancer.html

The reason why they have never found a cure for cancer is because it is already here!

A simple way to make sure you get your laetrile is by eating the seeds of 2 apples each day. Don't swallow them whole, instead chew the seeds so that they can absorb into your system. Someone said they had heard the apple seeds contained cyanide and asked me if that was true?.........

Laetrile does contain cyanide radical (CN-). So does Vitamin B12 , Cassava and strawberries and a host of other foods we consume. You never heard of anyone getting cyanide poison from vitamin B12 or from eating strawberries because it just does not happen.

Any good toxicologist will tell you sugar is 20 times more toxic than laetrile and salt is also much more toxic. Now, here is the irony of all of this. Milligram for milligram, the chemotherapeutic agents which are commonly used in the treatment of cancer today, are hundreds of times more toxic than laetrile.

Many tests have been done where laetrilists have injected themselves with extremely large doses of laetrile to prove it is not toxic. In these cases the main side effect was generally found to be excessive sleep.

The bottom is there is not enough cyanide in any of the above foods to hurt you. Its only in trace amounts. Now if you ate a whole cup of apples seed then that could harm yourself but eating the seeds from 2 apples (around 10 seeds) a day will not.

* Update March, 7, 2008. There are many foods that I should have mentioned that contain Vitamin B17. These include: Apple seeds, apricot kernels, bamboo shoots, barley, beet tops, bitter almond, blackberries, boysenberries, brewer’s yeast, brown rice, buckwheat, cashews, cherry kernels, cranberries, currants, fava beans, flax seeds, garbanzo beans, gooseberries, huckleberries, lentils, lima beans, linseed meat, loganberries, macadamia nuts, millet, millet seed, peach kernels, pecans, plum kernels, quince, raspberries, sorghum cane syrup, spinach, sprouts (alfalfa, lentil, mung bean, buckwheat), strawberries, walnuts, watercress, yams.

2007-06-16T20:36:00.002-04:00

How To Drain/Press Tofu

Cut tofu block into half, then cut those 2 blocks into half and then cut those 4 slabs into half. Thats the easiest way I know how to end up with 8 even tofu slabs. Lay a tea towel down then cover it with several paper towels (made from 100% recycled fibers of course). Place your tofu slices on the paper towels. Its a mystery why I have 9 cut peices in the picture instead of 8...lol.

Then cover the exposed tofu slices with more paper towels and then with another tea towel.

The final step is just to add books to weigh down the tofu in order to press out all the water. Leave for 20 minutes then tofu will be ready to use in your recipe.

2007-06-16T19:28:00.002-04:00

Broccoli Quiche

You can also use asparagus instead of the broccoli. My guy says he likes asparagus quiche a little better and I prefer the broccoli. So we compromise and mostly have broccoli...lol

1 unbaked 9 inch pie crust
1 pound of broccoli (2 cups) chopped into small pieces
1 medium onion, finely chopped
1 tsp garlic, finely chopped
1 container firm tofu (454g), drained
(draining tofu instructions are above this recipe )
1/2 cup of soy milk
1 tsp Dijon mustard
1 tsp salt
1/4 tsp ground nutmeg
1/2 tsp hot sauce
1/4 tsp black pepper to taste

Preheat oven to 400 degrees F. Bake pie crust in preheated oven for 10 to 12 minutes.

Place broccoli in microwave for 1 minute on high. Cook until tender but still firm. Heat oil in a large pot over medium high heat. Saute onions and garlic until golden. Stir in the cooked broccoli and heat through.

In a blender combine tofu, soy milk, mustard, salt , nutmeg and ground pepper process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust. Bake in preheated oven for 35 to 40 minutes. Allow to stand for 5 minutes before cutting.

2007-06-16T12:29:00.003-04:00

Quick Black Bean Tomato Chili

I like to whip up this dish when I just don't have the time or I'm just too tired to cook. Serves 2

2 - 3 pinches of red chili flakes
1 small onion, chopped
1 package of chili seasoning mix
1 can black beans (19 oz), drained
1 can chili styled tomatoes (19 oz), drained
corn fresh or frozen (thawed) (12 oz)

Brown chopped onion and a dash of red chili flakes in a little oil.
Add the black beans, tomatoes and corn. Then add 2 tsp of chili seasoning mix. Simmer uncovered until heated through. Serves 2

2007-06-08T01:03:00.001-04:00

Think About What Your Eating....message from PETA

I wish every person could see this picture before making the decision to buy eggs. (click on picture to enlarge)

2007-06-03T13:46:00.009-04:00

Garden-Style Stuffed Potatoes
For Dinner.........

Goes perfectly with Yves vegan sausages and a salad

Garden Style Stuffed Potatoes
For Breakfast.......

Pan fry them and serve with refried beans and salsa

4 large potatoes, scrubbed
1 small onion, chopped
1 tsp olive oil
1 tsp, finely chopped garlic
1 cups mushrooms, thinly sliced
2 cups broccoli florets, chopped
1 tsp salt
1/4 tsp black pepper
1 tsp paprika (optional)
1/4 scallions, chopped (optional)

Serves 6.

Prick each potato with a fork a few times then place in a bowl with an inch of water. Microwave on high for 10 minutes then redistribute the potatoes in bowl so they can heat evenly. Heat for 5 more minutes or until potatoes are tender.

While potatoes are cooking, sauté onions in olive oil until translucent. Add garlic and mushrooms and sauté for 5 minutes. Add broccoli, cover and steam for 2 minutes.

Preheat oven to 350F. When potatoes are cool enough to handle, cut in lengthwise and scoop out inner flesh, leaving skins as "boats" to be stuffed.

Discard 1 cup of the potato flesh. In a very large mixing bowl mash potatoes. Add sautéed vegetables, salt and pepper. Mix well.

Spoon filling into potatoes skins, pack firmly. Place on a baking sheet and cook for 20 minutes.

Brush entire potato skin with melted vegan margarine before serving. Top with scallions and a dash of paprika (optional). Serves 6.

2007-05-30T10:25:00.002-04:00

Crepes with Blueberry Sauce

These crepes are absolutely delicious and taste like the real thing. Although I've tried to make this as healthy and diet friendly as possible by using whole wheat flour and no sugar added syrup, it really should just be thought of as a breakfast dessert and not something to eat everyday no matter how dame good it is.....grrrrrrr........lol. Serves 2

1/2 cup soy milk
1/2 cup water
1/4 cup melted margarine
1 Tbsp sugar
2 Tbsp no sugar added maple syrup
1 cup whole wheat flour
1/4 tsp salt

In a blender blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt.

Pour in a bowl. Cover and chill in the freezer for 15 minutes. Put a timer on so you don't forget about it.

Grease a skillet. Heat the skillet on medium setting until hot splash some water on it, if is sizzles then its ready.

Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover about 5". You may have to thin the batter out with a bit of water if it doesn't spread out easily. Cook until golden, flip and cook on opposite side.

Roll each crepe after done. Once all crepes are made put skillet on low heat and reheat all your rolled up crepes. Removes from skillet then add blueberry sauce and icing sugar over top. Serves 2.

Blueberry Sauce

1/4 cup sugar
1/2 Tbsp cornstarch
3 Tbsp water
1 cup fresh or frozen blueberries

In a small saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm. This is also great over non dairy - ice cream, french toast, pancakes or waffles. Serves 2

2007-05-25T10:33:00.001-04:00

Animal Friendly Products

Being a vegan also means caring about the environment that animals live in. Always choose to use non toxic, biodegradable, naturally derived products that have never been tested on animals. Here are some great products made by a company called Method that you can get at your local Shoppers Drugmart Store. This line has all purpose cleaners, dish soap, laundry soap and more! They also come in 3 wonderful scents cucumber, grapefruit and lavender.