Sub Categories in Vegan

Category of: Vegan

Baked donuts

March 31, 2024

This is an easy doughnut recipe made with baking powder and baked in the oven (yeast ones are usually fried). 1.5 cups flour1.5 teaspoon baking powder 1/2 teaspoon baking soda1/2 cup sugar 2/3 cup yogurt1/2 coconut water1 egg2 teaspoon vanilla extract1/4 cup oil or melted butter Combine flour, baking powder, baking soda and sugar in a bowl.  Combine tensing ingredients in another bowl, then add to flour mixture and mix well. Transfer to a piping bag.  Pipe... View Article

Shredded salad with sweet and tangy dressing

March 30, 2024

Shredded salad with hazelnuts and sweet and tangy dressing. For the salad I used carrots and watermelon radish shredded with a vegetable peeler shredding blade. I added radicchio cut into thin strips with a knife (not torn) and chopped parsley.  Add a handful of dried cranberries and toss everything together.  Dressing:1 tablespoon maple syrup1 teaspoon Dijon1 tablespoon cider vinegar4 tablespoons olive oilCombine ingredients and whisk to emulsify. Toss the salad with some of the dressing.... View Article

Vegan fat free pancakes

March 22, 2024

Whole wheat and rolled oats fat free pancakes. I found this beautiful local flour by Wolfgang Grain and Flour labeled certified organic and made from Red Fife wheat. Red Fife is classified as a ‘Heritage’ grain in Canada and the original grain has not been altered in over 50 years (no hybrids). It was the first variety of wheat registered in Canada. This flour was fine and silky and I will try it in a... View Article

Chia, granola, fruit

March 22, 2024

Chia, granola and berries. This can be a breakfast, snack or even dessert.  I use 1/4 cup chia to one cup oat or almond milk (homemade). Sweeten with a tablespoon of maple or agave syrup or just vanilla. Combine in a bowl and let sit, stirring frequently, until the mixture begins to thicken. Pour into glasses, cover and refrigerate to set overnight. To serve spoon granola over and add berries.Serve chilled.

Mashed potatoes with broccoli

March 22, 2024

Broccoli mashed potatoes. Folding chopped steamed broccoli into mashed potatoes adds a delicious element to this classic dish.  You can keep it plant based by using potato water and plant based milk to mash the potatoes and fold in a little nutritional yeast for cheesy flavour. For a dairy version enrich the potatoes with butter, sour cream and grated Parmesan.  I used a potato masher to puree them in the pot but for a finer... View Article

Asparagus, beans, tofu Hollandaise

March 22, 2024

His and hers weekend breakfast. Previous post was “his” with poached eggs. This is “hers” with butter beans and soy “hollandaise”. It’s not like I “never” eat eggs but right now I am interested in creating more plant based recipes.  Steam or roast the asparagus.Sauté half an onion, slivered, in olive oil or water, add hot pepper flakes, the beans, S&P, cook to warm it up.  The “hollandaise” I used was a thinned out plant... View Article

Fennel and aspragaus

March 22, 2024

Grilled fennel, steamed asparagus, butter beans, honey lemon vinaigrette.  So fun to start seeing spring vegetables at the stores, not yet local produce here at the 50th parallel North but still good.  2 fennel bulbs, tops trimmed and fronds reserved. 1 bunch asparagus, root end trimmed. 1 can organic butter beans, drainedLemon zestHoney lemon dressing (below) Slice the fennel vertically into not too thin slices and steam until tender. Heat a griddle, either flat or with ridges. Brush... View Article

Fresh pea soup

March 22, 2024

Green pea soup with fresh dill. I found that a good way to use up things in the freezer is by making them into soups. I have made tomato soup with last year’s tomatoes and now this pea soup from market peas that I put in the freezer last summer.  Sauté a chopped shallot or two and a couple of garlic cloves in a bit of olive oil until soft and fragrant.  Add about 3-4... View Article

Vegan stuffed peppers in tomato sauce

October 12, 2021

Slow cooking red peppers stuffed with vegan ground, rice and tomato Passata..I have had cravings for a while for my mother’s food. She was an expert at cooking stuffed vegetables, such comfort food for me that for some reason I don’t make very often. It seems like such a production..This past week I brought back gorgeous striped red and orange bell peppers from Toronto that were perfect for stuffing so I did it. Made stuffed peppers... View Article

Vegan oil free muffins

October 12, 2021

I love having muffins around for a quick snack or to enjoy with a cup of something. These are guilt free muffins made with whole wheat flour and containing no animal products or oils. The recipe is a basic one to which you can add or incorporate whatever strikes your fancy. I have added fruit purees like apple sauce, diced apples, berries, chopped dates, chopped nut that I often caramelize first, mashed banana etc. You... View Article

Sourdough

September 2, 2021

Sourdough baking was a life changer in the kitchen. I have been baking sourdough breads with my own starter since the beginning of Covid and have not looked back. I has become a lifestyle. I am amazed at how resilient the starter is. I am not one for babying it too much yet it springs back to life whenever I call for it. I have two starters on the go, one made with white flour,... View Article

Israeli Salad

September 2, 2021

This is a no-recipe salad you can whip up in no time and it goes well with many dishes. I know it as an Israeli salad and there it is served for breakfast, lunch or dinner. To make dice tomatoes and cucumbers and chop an onion, combining them in a bowl. Quantities are up to you. Make sure you keep all the juices from cutting the tomatoes in the bowl. Add a big handful of... View Article