This vegetable needs a makeover

Cauliflower is definitely not my favourite vegetable. I dislike the texture, find the flavour bland and cooking it often leaves your house smelling like you have played host to an entire team of bean burrito eating rugby players.

However, Cauliflower is a member of the super-powered cruciferous vegetable family which has a ton of health benefits, including fighting cancer, so I figured it deserved at least another shot at being invited to my dinner table. (It's rude to exclude family members, even if they are vegetables)

Fortunately, this recipe transforms the lowly cauliflower to an extremely edible rating, especially the caramelized pieces (yum!) and the curry spices camouflage the typical cooked cauliflower smell.

Roasted Curried Cauliflower

1 large cauliflower
Curry Powder (I used garam masala)
Olive oil
Kosher or sea salt

Preheat oven to 500 degrees. Break cauliflower into medium-small florets and place in large baking pan. Be sure the pieces are evenly sized as possible. The smaller you make the pieces, the more caramelized they will become.(trust me, you want this).

Drizzle cauliflower pieces with olive oil and season well with sea salt and curry powder. Distribute evenly in a single layer at the bottom of the baking pan. If necessary, use a second baking pan to be sure pieces are not crowded.

Cover pans with foil and place in oven. Roast, covered for 10-15 minutes. The cauliflower should be slightly soft and starting to look translucent. If not, replace foil and cook another 5 minutes.

When cauliflower has finished steaming, remove the foil and toss with tongs. Continue to roast, stirring every 8-10 minutes until the tips begin to brown and become crisp. (approximately 30-35 minutes).

Adjust salt to taste and serve.

Gratitude and Burnt Offerings

As the lone vegan attending my cousin's Thanksgiving dinner, I have been given my first opportunity to bring something other than salad, so I figured this dish better be exceptional.

My trial run ended with the smoke alarm going off as I had become distracted with other activities and didn't notice the pot had dried out, resulting in charred sweet potatoes and the stench that was to last for days as a reminder that I will never appear on the Food Network.

In my determination to create the ultimate vegan dish to wow the carnivores at the gathering, I have noticed that none of my focus had been on preparing for the actual reason we are gathering; To acknowledge all the blessings we have received and express our gratitude. Perhaps, even share those blessings with others.

Truly feeling gratitute can be a challenging thing in our superficial, self-obsessed culture where the media would leave us to believe the most newsworthy story is what Pippa Middleton wore down the street yesterday,  while almost completely ignoring the proverbial elephant in the world room that there are thousands of people starving, or already dead, in Somalia as we speak.

Without the realization of that we are outrageously fortunate, compared to the world scale, we are uncapable of feeling true gratitude, nor are we inspired to help those who are in lack. I encourage you to join me in actually taking time to count our blessings and then pay a bit of it forward. If you would like to help out with the East Africa drought, this is an excellent organization.

https://donate.mcc.org/project/east-africa-2011-drought-response

Caramelized sweet potatoes

1 pound sweet potatoes
1/2 cup pineapple pieces
1/4 cup coconut oil or margarine
1/4 cup raw sugar or maple syrup
2 tbsp pineapple juice
pinch of ground cinnamon, nutmeg and ginger powder combined

Boil unpeeled sweet potatoes in pan of salted water until just tender. Remove from heat and drain well. Cool slightly, then peel.

Preheat oven to 400F or  200C
Thickly slice sweet potatoes and arrange in a single, over-lapping layer in a greased oven-proof dish. Drizzle melted margarine or coconut oil on top.

Sprinkle with the sugar, juice and spices. Bake 30-40 minutes, basting occasionally, until golden brown.

Cooking for the vegan, allergic masses

Our Western diet is evolving; our culture now embraces all different kinds of ethnic cusines and there are more vegans than ever before, which is a good thing. Unfortunately, there are also more food allergies than ever before, which makes attending a potluck and cooking something that is both appealing and not going to  make someone ill a bit of a challenge.
While I will be the first to admit that I have completely destroyed recipes before, I have not, to this date at least, ever killed and/or maimed anyone with my food. To keep with that tradition, I made sure I had a recipe that was vegan, gluten free and nut free. It is wonderfully spicy and easy to make.

Punjabi Chana

2 cups chickpeas, drained and rinsed
1/4 cup coconut oil
6 tsp garlic paste
2 dry red chillies, ground with a little water (I used red chili flakes)
6 tsp ground coriander seeds mixed with a bit of water
4 cups chopped tomatoes
6 green chilies, chopped (I used canned)
1/4 cup finely chopped ginger
3 tbsp lemon juice
1 tsp dried fenugreek leaves

Heat the oil in a pan , add garlic paste and fry until golden in colour. Add the red chilies and coriander seeds. Stir-fry until water evaporates.

Add tomatoes, green chillies and three quarters of the ginger. Bring to a boil, reduce heat and cook until oil comes to the surface.

Add the chickpeas and mix. Cook for 5 minutes, mixing well. Add lemon juice, garam masala and the dry fenugreek leaves. Mix well. Sprinkle the remaining ginger on top.

3 ingredients, a blender and me

You may think that it is impossible to mess up a 3-ingredient recipe, but this blog is not called The Perfect Disaster for nothing. I had always assumed that making your own vegan ice cream involved special equipment and a reasonable amount of kitchen savvy; definitely not something I ever considered trying. 

However, the simplicity of this recipe encouraged me to try it right away and, in my enthusiam, I went out, bought bananas and immediately threw one into the freezer so it could be prepared that night. It never occurred to me to check that the banana was actually ripe. It wasn't. Yuck.

My second attempt, after patiently waiting for the remaining bananas to ripen,  was successful and delicious. This recipe is an ideal use for over-ripe bananas; store them in the freezer for the next time you want a quick, healthy frozen treat.

3 Ingredient Vegan Ice Cream
1 banana, peeled and frozen
1 Tbsp. peanut butter
1 tsp. cocoa powder
Additional flavorings (optional)


Combine all ingredients in a food processor or blender and mix until well combined and creamy.

If desired, add additional flavors or toppings, such as cookies, fresh fruit, shredded coconut, cinnamon, or pieces of candy. Serve immediately.

*I don't recommend that this be prepared in advance and frozen as it becomes quite hard.

Real Vegans Don't eat Quiche

Quiche seems to be one of the staple dishes that meat eaters serve to their vegetarian friends.  I often have friends confess that they just don't know what to do with me now that I am vegan.This frittata is definitely what they should do. But considering how easy it was to make, I could just bring it myself.  Never mind BYOB, I 'll make it BYOQ.


Italian Frittata

1package firm tofu (I used President's choice herb tofu)
1 tbsp. soy sauce
1 tsp. Dijon mustard
1/4 cup nutritional yeast
1/4 tsp ground turmeric
2 tsp olive oil
1/2 cup onion, diced
1/4 cup mushrooms, chopped
1/4 cup sun-dried tomatoes, finely chopped
1 tsp dried thyme  (personally, I would use less next next time)
2 garlic cloves, minced
juice of half lemon
1/2 cup spinach, chopped
1 tsp dried basil or 1/4 cup fresh basil


Preheat oven to 400F. (I used a toaster oven instead).   In a mixing bowl, crumble the tofu through your fingers until it resembles ricotta cheese. Be sure to squeeze out all the lumps. Mix in the soy sauce, mustard, nutritional yeast and tumeric, then combine well.

In a small skillet, add the olive oil and saute the onions for 2 minutes. Add the mushrooms, tomatoes and thyme and saute for 3 more minutes. Add the garlic and saute for 1 minute. Add the lemon juice, mix and remove from heat. Transfer the cooked onion mixture to the tofu and combine well; fold in spinach and  fresh basil (If using dried basil, add at same time as you add the thyme). Place the tofu back into the skillet and press down firmly in place.

Cook in the oven for 20 minutes. Let the frittata sit for 10 minutes before serving. Carefully cut into 4 slices and lift each piece with a pie server to prevent it from falling apart.

I have never seen a rabbit eat this salad!!

So what do you eat? Rabbit food? I can't even count how many times I have heard people repeat this  annoying cliche question to me, assuming that vegetarians and vegans live on nothing but salads and carrots. Truth be told, it would be a rare event to see a head of lettuce in my shopping cart.  All that changed once I found this recipe!

This is one of my all-time favourite salads. It is easy to make, full of flavour and won't leave you hungry an hour later.

Tortilla Salad

1/4 cup tomatos,
1/4 cup corn
 red or green pepper,
1 head romaine lettuce
1 avocado
2 tbsp salsa (or to taste)
squirt of lime juice
1/4 cup black beans
Baked tortilla chips

Chop all vegetables, combine all ingredients, crush tortilla chips and sprinkle on top.

The heart attack on a plate that isn't

Creamy and garlicky; just those words alone make me salivate and bring up fond memories of a whipping cream based pasta dish that an old boyfriend used to make for me. (The fondness is for the sauce, not the boyfriend).

Unfortunately, those types of sauces are both extremely fattening and unhealthy and they also no longer align with my ethics of eating without hurting animals.

Well, it is lucky for us that this sauce is healthy, packed with protein and super-easy to make, not to mention that the smell of  the roasting garlic is heavenly.


Roasted Garlic Aioli

1 large head of garlic
1.5 cups crumbled tofu (firm)
2-3 tbsp. olive oil
2 tbsp. nutritional yeast flakes
1 Tbsp. lemon juice
heaping 1/2 tsp salt
1/2 tsp. dijon mustard

Roast the garlic by peeling off as much papery skin as will come off while keeping the head intact. Brush or rub the garlic liberally with olive oil.

Place the garlic in a small shallow baking dish in the toaster oven (or oven if you dont have one) and roast it at  350F until the outside is brown and the innermost cloves are soft (30-40 min).

Allow garlic to cool. Then slice off the top of the head and squeeze the roasted cloves from the skin into a blender or food processor with the remaining ingredients and process several minutes until the mixture is very smooth and creamy.

This is great over potatos, pasta, beans, greens, steamed veggies, etc. (I added a bit of water as I found the mixture too heavy to blend.)

An Evening of Decadence

Mention "vegan potluck" to your average joe and they will probably envision a bunch of under-nourished people munching on granola and sprouts. I hate to shatter your vision, but we vegan chicks love great food! In fact, we are downright passionate about it!

Last Saturday, I enjoyed a fabulous meal that began with hazelnut frangelico cocktails, an appetizer of veggies with a tahini "ranch"dip, followed by my friend Laura's amazing tetrazzini, which is creamy, rich, heavenly and negates the myth that eating vegan means never enjoying anything rich or decadent ever again

My contribution to the meal were my chocolate truffles which I make when I want to impress my non-vegan friends. Truth is, they are so easy to make, I am almost embarrased to share this recipe. However, in the name of chocolate, I will do so.

Tetrazzini
1 1/2 cup pasta, spiral or elbow
1/4 cup vegan margarine
1/4 cup all purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 1/4 cup vegetable broth
1 cup homemade cashew cream*
2 cups mushrooms, sliced
2 cups spinach
1 1/2 cups broccoli florets fresh or frozen (defrosted) cut in half if large in size

Preheat oven to 350F.

In a large saucepan, melt margarine over low heat. Stir in flour, salt and pepper. Cook stirring until smooth. Remove from heat and gradually stir in broth and cream. Return to heat and bring to low boil for 1 minute, stirring constantly. Stir in noodles, mushrooms, spinach and broccoli.

Pour mixture into a lightly grease 9 x 13 inch baking dish. Sprinkle on vegan cheese and bake for 30 minutes or until bubbly.


*Cashew Cream

Put one cup of unsalted cashews in a hot water for a half hour then drain and add cashews to a blender. Blend well; Add water to help it blend to a smooth and fairly thick texture.


Chocolate Truffles

1 and 1/4 cup President's choice chocolate chips
1/2 cup coconut milk
1/2 tsp vanilla
unsweeteend cocoa or shredded coconut

Heat coconut milk until just boiling. Turn off heat and add chocolate chips and vanilla. Stir until well mixed. Leave in fridge until firm.
Using a small scoop or teaspoon, scoop out chocolate and roll into balls. Roll with cocoa, cocunut or crushed nuts as a topping.

Dreaming of coconut curry

Having just renovated my kitchen, I am avoiding eating out as a way to save money; not so easy to do. In our culture of busyness and convenience, we have shifted  much of our socializing to eating in restaurants rather than entertaining in our homes, so we become used to restaurant quality meals on a regular basis.

I have been particularily missing Thai food, so imagine my pleasure when I sat down to this "throw together" meal and it tasted exactly like one of my favourite coconut curry dishes at the Thai restaurant I frequent.  As I am not exactly a culinary whiz, it is surprising that I could make something that good. I really should have left myself a tip!


Curry Vegtable and Tofu Soup

1 tbsp olive oil
4 cloves shopped garlic
1 cup peas
1 cup sliced carrots
1 block, cubed extra firm tofu
1 cup water
1 tbsp curry powder
1/2 tsp cumin
1 can coconut milk
1 chopped onion
1 tsp ginger root (you can use ginger powder)
1 cup cubed potatos
1 cup chick peas
1 cup soy or rice milk
2 veg broth bouillons or veg broth
1/2 tsp tumeric
1/2 tsp gound coriander
juice of 2 limes
cilantro (I use the kind you can get in a tube and freeze- SO convenient)
salt and pepper to taste

Saute onion, garlic and ginger in olive oil in a big pot or wok.  Add tofu and veggies. Cook a few minutes on medium heat until tender. Then add soy milk, water, broth, coconut milk and spices and simmer for 10 minutes. Add lime juice, salt and pepper and cilantro. If you like some kick, add cayenne pepper.

Neat is overrated!

With the popularity of gourmet cooking, there is a now a strong emphasis on presentation and elegance when serving food. However, there is nothing like messy, comfort food that brings back the joys of childhood when eating was fun and I wore more than I ate.

This recipe was simple to make and with the texture of the portobello and steak sauce flavour, I wasn't even tempted to add my veggie "meat".  Enjoy yourself with this recipe and for those who need it; wear a bib!!


Mushroom and Pepper Sloppy Joes

3 tbsp olive oil
2 cloves garlic, pressed
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 onion, thinly sliced
1 pd. portobello mushrooms, black gills scraped out, thinly sliced
1 cup tomato sauce
2 tbsp steak sauce
1 tsp oregano
1/2 tsp tabasco or hot sauce
4 toasted whole wheat hamburger buns

Heat 2 tbsps oil over med-high heat. Add garlic, onions and peppers, stirring, until softened(about 10 minutes) add rest of oil, mushrooms; toss well. cook, stirring occasionally until mushrooms are soft (8-10 minutes), season with pepper.

Reduce heat to medium; add tomato sauce, steak sauce, tabasco; stir well, cooka bout 10 minutes. Spoon mixture inside buns and serve

Bananas without a brain?

I have never even considered making pancakes that are not from a boxed mix, expcially a vegan version. While the title was encouraging that this would be an easy recipe to make, it would also guarantee feelings of inadequacy should I mess this up. Luckily, they turned out well-super yummy and sweet. I used rice flour to make them gluten free, so I could share with my wheat-intolerant dog. I think he appreciated that! Now, if I could only figure out how to bake and cook with flour without wearing half of it. Next time, perhaps.

Brainless Banana Pancakes

1 cup flour
2 tsp baking powder
1 banana, mashed
1&1/4 cups soy or rice milk
2 tbsp raw sugar
sliced fresh fruit (garnish) I used slice banana and strawberries

In a large bowl sift the flour and baking powder together. In a small bowl, mash the banana with a fork and add 1/4 cup of the milk, mixing until there are no lumps. Add the banana mixture, sugar and remaining milk to the dry mix and stir together thouroughly. Pour desired size of batter into a hot, non stick pan and cover with a lid. Let sit on medium heat until the centre starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown.  Garnish with fresh fruit and maple syrup.

Vegetable Biryani

I put great effort into providing  my omnivore friends with interesting and easy vegetarian recipes for them to try, so it is an absolute pleasure when the favour is returned.

My friend, Esther, loves this recipe and even swears it is great to eat cold the next day. I made this Wednesday night for dinner and added a little more heat to this recipe by adding a bit of garam masala powder.

I have never been a fan of raisins in cooked dishes so I planned not to include them in my version of the recipe. However, in my effort to be open and adventourous, I threw caution to the wind. Well, actually I just threw the raisins in the pot and I am glad I did. The slight sweetness adds just the right compliment to the spicy flavours in this dish.

Vegetable Biryani
3/4 cup dried lentils
2tbsp olive oil
1 onion, chopped
3 carrots, chopped
1 cloves garlic, minced
1 tbsp curry paste
1/4 tsp pepper
2 cups cauliflower florets
1 cup basmati rice
1/4 cup raisins
2 1/4 cups vegetable stock
1 cup green peas
1/4 cup toasted sliced almonds (optional)

In separate pot, cook lentils in boiling water for 10 minutes. Drain and set aside.  In separate large pan, heat oil over medium-high heate. Saute onion until they are a deep golden colour. Add carrots, garlic, curry paste and pepper. Saute 3 minutes. Stir in cauliflower, rice, raisins and lentils to coat.

Add stock and bring to a boil; reduce heat, cover and simmer until rice and vegetables are tender; about 20 minutes.  Stir in peas and warm through for about 4 minutes. Sprinkle with almonds (if using) and serve.

A cabbage as big as my head!

Last winter I signed up for a bi-weekly delivery of an organic fruit and vegetable box, as it was a great way to support local farmers and start eating more vegetables. The interesting challenge was that I never knew what I was going to receive in my box, which caused me to seek out new recipes and opened up a whole new world of healthy meals that I probably wouldn't have tried on my own.

However, my enthusiasm for the organic food adventure became quickly dampened when each and every time I opened my box, I was greeted by the sight of a gigantic cabbage, the proportions of which would be more suitable for a sauerkraut cook-off during Oktoberfest than a single person household.

I went through many recipes to deal with my over-abundance of cabbage, many of which I am too kind to share with you.While I do admit that my backyard bunny(and probably his 45 friends) really scored that winter, I did succeed in finding two dishes that I really enjoyed.  I hope you do, too.

Stir-Fried Cabbage with Peanut Sauce

2 cups shredded cabbage                               2 stalks celery
1 tsp sesame oil
1/3 cup veg stock( I use the vegetarian chicken stock from Bulk Barn)
1 tbsp red wine vinegar                                 1 tbs sesame seeds, toasted
1 carrot                                                        1 tsp soy sauce or Braggs
2 tsp olive oil
1.5 tbsp peanut butter                                  1/2 tsp chili powder

Shred cabbage and slice carrots into thin strips with a vegetable peeler. Thinly slice celery.
Heat oil in a large non stick skillet or wok.  Add chili powder and saute briefly. Add cabbage, carrot and celery and stir-fry 5-8 minutes, until cabbage starts to wilt. Add soy sauce and stock and stir well to combine. Cover, reduce heat and let cook for 5 minutes.
Combine peanut butter and vinegar. Uncover cabbage and increase heat. Stir in peanut butter mixture. Continue cooking until most of the liquid has evaporated and the peanut butter has melted into the cabbage.
Sprinkle with sesame seeds and serve.

Vegetable Borscht

1 red onion, chopped                                     4 cloves garlic, minced
2 large carrots, chopped                                 2-4 beets, chopped
2 tbsp olive oil                                                1-2 cups cabbage, chopped (purple adds nice colour)
1 cup spinach                                                  1 can diced tomatoes
2.5 cups veg. stock                                         1/4 teaspoon pepper
1/4 tsp horseradish (I substitute  1tsp.dijion mustard)

In large pot, saute onions, garlic, carrots and beets in oil on medium heat. until onions are translucent. Add the cabbage, spinach, tomatoes, stock, pepper and horseradish. Simmer on medium heat for 20-30 minutes or until carrots and beets can be pierced easily with a fork.

Cold comfort: cooking when you feel like cr*p

Right now, it seems that everyone either has a cold or is fighting one. While the last thing anyone wants to do when they are sick is spend alot of time in the kitchen, there is nothing more comforting like a piping-hot, spicy bowl of soup.  I have designed this recipe with shortcuts, so you can chill on the couch while this is cooking. A tip for my male readers:  the extra time provides ample opportunity to whine loudly about how sick you are.

This soup is great for colds as lentils are high in protein, calcium, potassium, zinc(a cold fighter), and iron. The vitamin c in the tomatoes not only fights colds but enhances iron absorption. Garlic and cayenne pepper have been proven to fight cold side effects.

Rustic Tomato Lentil Soup
As much garlic as you can stand, minced (garlic powder is fine)
1 medium onion, diced
2 cups of frozen vegtables, thawed (I used mixed frozen vegs)
2 stalks celery (optional)
6 cups vegetable stock
1 can diced tomatoes, including juice
2 cups cooked lentils (pre-cook or used canned)
pepper (to taste)
cayenne pepper (to taste)

In a large pot, add stock, lentils,celery, onions, and canned tomatos. Bring to a boil. Reduce heat and add  vegetables, pepper, cayenne  and garlic powder. Simmer for 20 minutes.

Green Goo as a Winter Survival Technique

We are currently in a brutal cold snap here in southern Ontario, which sets off in me a strong instinct to hibernate. While I am aware that most hibernating animals don't eat, this grumpy, winter-hating bear loves to include spicy comfort food as part of her winter survival plan.

My number one favourite winter warm-up is indian food. The buffet I frequent has this amazing palak paneer dish. I could eat a whole plate(or 2) of just that, along with naan bread of course!!

Traditional "paneer" is cubed cheese, but I replaced it with tofu. This recipe is so flavourful, you will not miss the cheese.

Palak Paneer

3 medium onions
half package of firm tofu, cubed
2 tomatos, finely chopped or tomato puree/sauce (amount to taste)
2 green chilies, chopped
1/2 tsp tumeric powder
1 tsp chili powder
1/2 tsp ginger
1/2 tsp garlic powder
1tsp cumin
1 tsp garam masala (get in the "ethnic foods" section in most grocery stores)
1 tsp sugar
Large bunch of spinach (I substituted collard greens as it has more calcium)
2 tbsp olive oil



In a large saucepan heat a splash of olive oil and saute onion until brown.  

Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly. Mix in the spices.

Pour spinach mixture into a blender or food processor and add the tomatos and blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat. (you can skip the blending if you don't want your spinach to be paste-like)

In a medium frying pan, heat some olive oil over medium heat, and fry tofu until browned;  add to spinach. (I simply cooked the tofu in the spinach to keep down the fat/calorie content)

Add tofu to spinach and cook for 10 minutes on low heat. Serve with rice or naan bread.

I eat brownies for breakfast!

Who doesn't love hearing a juicy confession? Especially when it comes to food. It's downright uplifting to learn that someone who appears to have it all together ripped through an entire bag of oreos while watching Everyone Loves Raymond re-runs.  Female bonding at it's best! Well, surprise! These brownies are healthy. Raw cacao powder has more antioxidants than blueberries and the walnuts provide omega 3s and there is no added sugar to be found! More like a tasty energy bar, it is perfectly acceptable to have a bite of this with your breakfast. (In my world, anyway)

No Bake Brownies

1 cup medjool dates, pits removed (I used baking dates-may be the same thing)
1 cup raw walnuts
1/2 cup cacao powder ( you can get this at any health food store, or health section in Loblaws stores)
pinch sea salt
1 tbsp to 1/2 cup raw cacao nibs, to taste (I  left this out and used  1/4 cup shredded coconut instead)

Mix: Grind walnuts in food processor until it forms a course powder. While machine is running, add dates, cacao powder and salt, processing until a moist, crumb-like dough has formed.

Spread into an 8x8 inch pan, sprinkle with cacao nibs and press firmly into a solid brownie layer. Cut into bite-size squares and serve. Alternately, press and roll into small balls to make brownie bites.

*I found this mixture to be fairly crumbly, so I added a touch of water to the mix and put it back in the food processor. I also added a bit of cinnamon to the brownie dough to give it a bit of a kick.