Monday, July 30, 2018

Tofu Bacon

  • 350g extra firm tofu, sliced into 1/4 inch pieces 
  • 1 tablespoon avocado oil (or oil of choice)
  • 1/4 cups tamari
  • 2 teaspoons maple syrup
  • 2 teaspoons nutritional yeast
  • 1 1/2 teaspoon liquid smoke
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Slice your tofu into 1/4 inch pieces.
  • Place the oil into a pan and bring to a medium heat.
  • Carefully place the slices of tofu into the pan and let cook for 10-12 minutes, flipping half way through.
  • While the tofu is cooking mix together the remaining ingredients into a small bowl.
  • Once tofu is crispy on both sides turn the heat down to low and then pour the sauce over the tofu.
  • Move the tofu around, flipping it in the sauce a few times to get each piece nicely coated.
  • Once there is no more liquid in the pan your Bacon Tofu is ready to eat.

Makes 5 servings - serving sizes vary depending on how thick you cut your tofu and how many slices you get.  I usually get about 4 slices per serving.

Wednesday, July 18, 2018

Alfredo Sauce

  • 450g cauliflower, cut into bite sized pieces
  • 1 large onion, sliced
  • 2 tablespoons garlic, minced
  • 1 tablespoon vegan butter (I use Vegan Becel)
  • 3/4 cups unsweetened non-dairy milk (I use Silk Unsweetened Almond Milk)
  • 1/2 cup vegetable broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup nutritional yeast
  • salt and pepper to taste

  • Place the cauliflower into a pot of boiling water and boil for 8-10 minutes until tender
  • In a pan on medium/low heat sauté the onion and garlic in the vegan butter until caramelized (brown), about 12-18 minutes
  • Add everything to a blender and blend until smooth
Serve over pasta of choice and enjoy!

Makes 6 servings, each serving is 1/2 a cup

Wednesday, April 18, 2018

Shepherd's Pie

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 450g mushrooms, thinly sliced
  • 450g frozen mixed vegetables
  • 1 cup reduced sodium vegetable broth
  • 540ml lentils, drained and rinsed
  • 600g potatoes, diced (rougly 3 medium)
  • 350g cauliflower, cut into bite size pieces
  • 3 tbsp unsweetened almond milk
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp cornstarch (or arrowroot powder)
  • 1 tbsp water
  • 1 tsp salt
  • 1/2 tsp black pepper

  • Preheat oven to 400F
  • Cut up the potato and cauliflower and place in a pot of boiling water, boil for 15-20 minutes or until potatoes and cauliflower are cooked.
  • While the potatoes and cauliflower cook sauté the onion and mushrooms in a tablespoon of water until onions are translucent, season with salt and pepper
  • Add in garlic and cook for another minute or two
  • Add the vegetable broth, lentils, frozen vegetables, thyme, rosemary and chilli flakes and stir until combined.
  • In a small bowl mix together the cornstarch and water, pour over vegetable mixture and stir until liquid thickens.
  • Pour vegetable mixture into a 9x13 pan.
  • Once potatoes and cauliflower are cooked, strain and then add the almond milk and begin to mash.
  • Top the vegetable mixture with the potato/cauliflower mix and place in the oven and bake for 25 minutes.

This recipe makes 6 servings and I personally thinks it's best served with some of my Vegan Gravy

Vegan Gravy

  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups reduced sodium vegetable broth
  • 4 tablespoons low sodium Tamari Sauce (soy sauce will work also)
  • 2 tablespoons Nutritional Yeast
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch (or arrowroot powder)
  • 1 tablespoon water

  • In a small sauce pan add onion, garlic, black pepper, and 1/4 cups of vegetable broth.  Bring to a simmer and cook until onion is translucent.
  • Add in remaining vegetable broth, tamari, and nutritional yeast.  Mix everything together and add gravy mixture to a blender or use an immersion blender and blend until smooth.
  • Add mixture back to your pot and bring to a boil.
  • Mix cornstarch and water together and add to the gravy mixture, make sure to stir as you add the cornstarch mixture so that you don't get lumps.  Stir until gravy thickens and then remove from heat.

Makes 9 servings, each serving is 1/4 cups.

Monday, April 02, 2018

Sweet Potato, Chickpea, and Spinach Coconut Curry

*This recipe is adapted from the Oh She Glows Every Day Cookbook
  • 1 medium onion, diced
  • 1 tablespoon garlic, minced
  • 4 teaspoons ginger root, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes
  • 540ml canned chickpeas, drained and rinsed
  • 796 ml diced tomatoes
  • 400 ml light coconut milk
  • 5oz baby spinach
  • 14oz sweet potato, peeled and diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

  • Add a tablespoon of water to a pot along with the onion, salt and pepper.  Sauté on medium heat until the onion has become translucent, add in the garlic and ginger and mix well.  After a minute add in the cumin, coriander, turmeric, and red pepper flakes stir well and cook for another minute.
  • Pour in the chickpeas, diced tomatoes, sweet potato and coconut milk and bring to a boil.  Reduce heat to a medium simmer and cover.  Cook for 25 minutes or until the sweet potato is cooked.
  • Turn off the heat and very carefully give the curry a few mashes using a potato masher, you don't want everything mashed.
  • Add in the spinach, stir a few times and allow the spinach to wilt.

This recipe makes 5 servings, each serving roughly 1 1/3 cups.  I like to serve this curry with a side of basmati rice.

Wednesday, February 28, 2018

Minestrone Soup

  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 2 ribs of celery diced
  • 1 medium carrot, sliced and then quartered
  • 1 medium zucchini, sliced and then quartered
  • 1/2 cup of green beans cut into 1" pieces
  • 540ml can of white beans (cannellini, kidney, etc.)
  • 28oz can of diced tomatoes, no salt added
  • 43g uncooked macaroni pasta
  • 1 large handful of baby spinach
  • 1 vegetable bouillon cube
  • 6 cups water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

  • In a soup pot over medium heat add in the onion, celery, carrots and garlic, I use water to sauté them until the onion is translucent.
  • Add in the diced tomatoes, white beans, water, bouillon cube, and spices.  Give a good stir and then bring everything to a boil.  Once boiled lower the heat to a simmer and cook for 20 minutes.
  • Now add in the green beans and uncooked pasta, continue to simmer for another 12 minutes.
  • Add in the spinach and stir until wilted.

Makes 10 servings, each serving is 1 cup

Sunday, January 14, 2018

Vegetable Stew

  • 1 small onion, minced
  • 1 small carrot, minced
  • 1 celery stalk, minced
  • 1 large onion, chopped
  • 2 tablespoons garlic, minced
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup green beans, chopped into 1" pieces
  • 1 cup corn
  • 15oz potato, chopped (roughly 2 medium potatoes)
  • 8oz cremini mushrooms, chopped into large pieces
  • 6oz portobello mushrooms, chopped into large pieces
  • 1 1/2 cups frozen green peas
  • 540ml diced tomatoes, no salt added
  • 398ml tomato sauce, no salt added
  • 3 3/4 cups vegetable broth, no salt added
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried sage
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon kitchen bouquet (browning gravy liquid)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • salt and pepper to taste

Directions with an Instant Pot
  • Place your Instant Pot onto Saute and toss in the minced onion, carrot, celery and 1/4 cup of vegetable broth and cook until the onion starts to go translucent.  
  • Add in minced garlic and cook for another minute, stirring often.
  • Add in the mushrooms and cook until all liquid has been evaporated
  • Press Cancel on the Instant Pot and add in the rest of the ingredients except for the cornstarch, water and peas
  • Place lid on Instant Pot and turn the Steam Release Valve to Sealing.  
  • Press Pressure Cook and adjust cooking time to 15 minutes.
  • After your stew is done cooking you can either allow your Instant Pot to releasr the pressure on it's own or you can manually release the pressure.  If you are manually releasing the pressure please be careful, do not put your face or body parts near the steam release valve.  I cover the valve with a cloth and then release the pressure to keep myself from getting burned from the extremely hot steam.
  • Once the lid is off the Instant Pot stir in your frozen peas, the heat from the stew will heat them through.
  • Mix together the cornstarch and water and add to the stew to help thicken it, stirring a few times.

Directions without an Instant Pot
  • Place 1/4 cups vegetable broth into your pot along with the minced onion, carrot and celery.  Cook on medium/low until the onion is translucent.
  • Add in the garlic and cook for a few more minutes, stirring often.
  • Add in the mushrooms and cook until all the water has evaporated.
  • Add in the rest of the ingredients except for the cornstarch, water and peas.
  • Stir and bring to a boil.  Once boiling reduce heat and simmer, covered for 30 minutes or until the potato and carrots are cooked.
  • Add in your peas and stir, the heat from the stew will heat them through.
  • Mix together the cornstarch and water and add to the stew to help thicken it, stir a few times and then serve.

Makes roughly 16 servings, a serving size is 1 cup

Tofu Bacon