Veggie Voyeur

It’s a blog sandwich, and I’m stuck in the middle

2013-01-01T18:10:00.002-08:00

I’m writing this on the last day of 2012. I started out thinking I’d write a summary post, looking back at all the food I cooked and ate throughout the year. But I think this post will serve two purposes: as a look back but also as a farewell (or at least, see you later). Despite my best efforts, it’s obvious I haven’t had a lot of time to devote to Veggie Voyeur. I’ll probably always have something to say about vegetarian food, so the blog will stay up in case the urge strikes to write once again (also, photos will randomly appear on Pinterest, because, now that I’m in the habit of taking photos of my food, I can’t stop!).

However, I’m so happy that I’m only one voice in a sea of many – when I became a vegetarian in 2001, resources were much scarcer. Now, library and book store shelves are swelling under the weight of glossy vegetarian and vegan cookbooks; the Internet is full of beautiful vegetarian food photos, complete with recipes. I’m happy to hand over the reigns (if I ever really had them in the first place) to those with more time, energy, and a fresh take on the topic.

Now that the gloom and doom is over, I must confess that one of the reasons Veggie Voyeur has been lying dormant is a new blog project I’ve been working on: Natural Disaster. I’ve been sitting on this idea for years, and decided that in 2013 it’s going to finally happen. Also, I’m super excited – the topic never fails to get me all fired up.

It has to do with food – of course – and the idea of eating “whole”, “natural” foods; decent, intuitive advice if I ever heard it. You’ve probably heard this advice from your healthcare provider, dietitian or favourite magazine. Have you ever tried to follow it? I did, and what I found was that “natural” foods don’t seem to exist; at least not in traditional grocery stores, and at least not for those who don’t want to wander the aisles for hours with their reading glasses on their noses, squinting at nutrition labels.

Over the course of the next 12 months, I’m going to figure out whether it’s actually possible to eat a natural diet. And, whether it’s worthwhile to try. I hope you’ll join me – if not in food choices, then in camaraderie or debate. I’d love to hear what you think about seeking out natural foods, what you’ve found, or tips and recipes you’ve used.

Now back to the good part…

Getting back to the New Year’s theme, if you read my Food Goals for 2012 post, you’ll remember that the Natural Disaster blog project was goal #5. And although I didn’t get it “up in a month” (nor did any of you spam my inbox to bug me about it) I am doing it now. How did I do on the rest of my food goals? And how did you do on yours?

Let’s see:

Vegetable and kidney bean pot pie

Goal #1: Pie from scratch. Status: Complete. Thanks to my good friends Angela and Ashley, who read this post and scheduled us in for a pie-date, I’ve now made raspberry pie, butter tarts and vegetable pot pie, both crusts from scratch. I’m not really a pie fan and haven’t made one since, but I’m confident now in my flaky-butter-crust-making skills.

Goal #2: Kohlrabi. Status: Complete. I came, I tried…I shrugged. I sliced kohlrabi into roasted vegetables last winter, with disappointing results. I’ve since learned that it’s a flavour better enjoyed raw – I even had it in my in-laws’ salad. Check.

Goal #3: Veggie burgers from scratch. Status: Incomplete. I didn’t even give this one a go. Speaking of, what happened to the summer? Will keep on the list for next year.

Goal #4: Rapini. Status: Complete. I learned that rapini can be cooked like any other green (say, with olive oil, garlic and balsamic vinegar), but that it also doesn’t cook down as much. Mixed with spinach, it’s quite palatable. Must incorporate into my life more.

Goal #5: New blog. We’ve covered this – Natural Disaster is has dropped its rocket boosters and has been launched into the blogosphere. Check out the first few posts (and lovely design, by the talented “Nap Warden” at NWDesigns, whose real name – Cynthia– always escapes me. Thanks Nap!)

Campfire cookery

In 2012, I ate many fine meals in places I didn’t expect: Antigua, Florida, New York City, a campsite by a lake, a wedding or two, hiking in the bush, and my in-laws’ house on Christmas Eve, where we dined on dak galbi, my favourite Korean food. I annoyed my family, husband Mike, friends (especially Ashley, Angela, Rebecca, and Kelly), and random work colleagues with my photo-taking (“oooh! Poutine! Don’t eat it yet!). I appreciate you all for tolerating me. (Also, this photo-taking and label-reading will not stop. Sorry.)

And since this isn’t really goodbye, remember to follow Natural Disaster on Twitter, Facebook, Pinterest or via email/RSS feed.

Join me for Soup Sundays

2012-12-01T18:12:00.002-08:00

Non-vegetarian families gather for special Sunday dinners that revolve around meat – I think pot roast is common. There’s not really a vegetarian equivalent to pot roast, so my omnivorous husband and I settled on our own tradition: Soup Sundays.

I love cooking soup on the weekends. Peeling, chopping and simmering a good soup can take hours…which means it’s just not realistic during the week. Sundays are generally low-key, and there’s plenty of time to let the ingredients “get to know each other”, as my brother would say.

The downfall to this quaint custom is that soup-making falls onto my shoulders. I suspect he’s exaggerating for effect, but Mike says my soup is the best. His simply can’t compare. So it has to be me doing the cooking. (He won’t even sous-chef like on other nights, because he “trusts my instincts and wants to be surprised.”) I wonder if he just likes to relax on Sundays…but then again, don’t we all?

When I can, I’m going to share my recipes with you. Maybe you want to start your own Soup Sundays. Or maybe you can use the recipes as inspiration. Or maybe I just want them written down in case Mike actually has to take a turn cooking one of these days…usually I improvise soup recipes.

This week, however, I did use a recipe: an adaptation of Jennifer Warren’s Lentil and Sweet Potato Soup from her book Vegetarian Comfort Food. Filled with leeks, sweet potatoes and red lentils, it used all the ingredients that were rotting in my fridge. I was out of lentils so I subbed split peas…to stomach-churning results. (Maybe my peas were old. They didn’t fully soften and while the fragrant soup was tasty, the peas just didn’t sit right in the belly).

Because it’s her recipe, not mine, I can’t share every detail with you. But the gist of it was red lentils, sweet potatoes, leeks, sage (for which I subbed marjoram) and, Jennifer’s secret weapon, marmite. I’ll keep the marmite trick tucked up my sleeve, but I don’t think this combo is something I’ll make again.

A Greek dish from an Italian garden in Ontario

2012-09-17T17:26:00.000-07:00

There’s one dish so special, I only make it once a year.

It was one of the first vegetarian dishes I learned to make, and I got the recipe from AllRecipes.com back in 2002.

Want another hint? It’s Greek.

Baked vegetarian moussaka

If you guessed Moussaka, you’re right.

Making thisvegetarian moussaka recipe (from AllRecipes.com) in my kitchen means chaos – sautéeing all the vegetables, cooking the lentils from scratch, gently warming the sauce…but these three layers come together in an oregano-infused orgasm of a dish. The recipe says it takes 30 minutes to prepare and an hour to cook. In my experience, it’s about 90 minutes to prepare and 60 to cook. But each bite makes the painstaking process worthwhile.

Browning the eggplant in lots of olive oil

Layering the zucchini in the moussaka dish

Stirring the bechemel sauce for moussaka

Besides taking up three hours of my day, the other reason I don’t make moussaka often is the quality of the produce. It needs to be fresh. No wilted winter zucchini will cut it here. I’ve been to Greece, and they don’t use canned tomatoes, zucchini that's been sitting in the fridge, or old eggplant. Greek food is about enhancing natural flavours, and the best produce is refrigerator-free and garden-grown.

Rather than hitting up the farmers’ market to make this dish, this year we scored some produce from a friend’s Italian neighbour. He filled our canvas bags with white eggplant, thin- and light-skinned zucchini, and some eggs from his backyard chickens. Adding fresh oregano from our garden and some Canadian potatoes makes this dish about as local as it can get.

Topping the potato, zucchini, and eggplant layers with the lentil tomato sauce

Somehow, Ontario-grown Italian vegetables make a killer Greek moussaka.

A slice of vegetarian moussaka: eggplant, zucchini, potatoes topped with lentil-tomato mixture and bechemel sauce

I might make this dish the next time I attend a summer potluck or holiday event. My brother’s casual wedding reception (complete with Greek souvlaki, hummus, and lemony potatoes) would have been a good fit.

Time’s running out to make this special summer meal. Do it now! Or do you have your own special "once a year" dish to make?

Camping Food and Girls Weekend, Take 2, With a Special Brie Surprise

2012-08-30T18:14:00.000-07:00

Last year my friend Kelly and I started a girls-weekend camping tradition. To celebrate (and because Kelly is a boss at planning meals), we went all-out with Indian curries and falafel at our oh-so-rustic drive-in campsite. This year, we (she) decided to free up more time for activities by making low-maintenance foods, with the exception of Saturday night dinner. That meal was good enough to serve at the dining room table to company.

Here’s what we ate, planned out via very smart spreadsheet and shopping list:

Veggie burgers by Veggie Patch. With a crispy fragrant exterior, these ‘burgs promised more bite than your typical meatless patty. They smelled garlicky and rich while cooking, but unfortunately the flavour was milder.

Fresh vegetables and hummus – cukes and tomatoes from my garden; peppers from the store. Olive hummus. 'Nuff said.

Gourmet dinner – Greek tofu kebabs (one of our go-to barbeque recipes), grilled buttery vegetables with fresh cilantro, bean and feta salad with grape tomatoes, and the piece de resistance: Brie cheese melted over the campfire, topped with slow-cooked caramelized onions.

Gooey melted brie cheese topped with campfire-caramelized onions

Greek tofu with grilled veggies and brie

Roasting the onions, tofu, and packet of veggies over the fire

Wrapping up the packet of veggies (and "dotting" with butter)

Veggie dogs – spicy, by Yves Veggie Cuisine. I used to love these dawgs, but these days I'm finding their texture rubbery and their spices shallow. But they’re a quick, easy meal. We learned last year that wrapping your hot dogs in pita bread is a “gourmet treat”, so guess what? I did it again.

Gourmet camping - hot dog on a pita (with Grey Poupon) and hummus

S’mores – Last year, Kelly noshed on giant gelatin-filled marshmallows (she’s not a vegetarian) while I made do with Marshmallow Fluff. I planned ahead only slightly better this time, saving some of my beloved stash of Sweet & Sara mini marshmallows. Granted, I probably should have ordered one of their larger varieties online, but it was too hot to send those sticky treats in the mail and let’s face it, I’m pretty lazy (and cheap when it comes to things like paying for shipping).

Vegetarian (gelatin-free) s'more with campfire in the background. Still can't figure out how to get good photos.

I had two problems with the s'mores:

First, the small marshmallows weren’t easily skewered with a stick
Second, while waiting for the hot marshmallows to melt, the chocolate burned my hands and accidentally dumped not one, but two s’mores on the ground. Normally the five-second rule would apply, but we were camping amongst sand dunes. Sand sticks to melted chocolate and marshmallows like flies stick to...melted chocolate and marshmallows.

I liked our new low-key approach to camping. It freed up time for hiking and nappnig on the beach, while providing ample energy for those activities. Next year, I may go one step further and actually prepare some food at home. Plus, I will replenish the stock of condiments. Think ketchup keeps forever? Think again.

Do you go gourmet when you camp? Or do you keep things simple?

What should we put on our spreadsheet for next year?

Iced Coffee in 3 Easy Steps

2012-08-06T10:01:00.002-07:00

I walked down to the fruit stand a few blocks from my house today with the intention of picking up some corn on the cob, fennel, and sweet onion for a seasonal corn chowder recipe (Veganomicon, p. 144). I also had the intention of strolling by the local coffee shop, and if it was open, picking up an iced coffee. Turns out the fruit stand was closed, and it didn’t seem right to pay $4 for a drink when it became the sole purpose of my trip. Apparently I can justify anything – coffee as a reward for buying vegetables.

I headed back home and decided it would free my conscience if I made the iced coffee myself, for considerably less money (but more time, which I could now afford since I would not be cooking chowder). I really have no clue how the coffee houses do it, but here’s how I did it. It seemed to turn out about the same.

Thanks to my signature coffee house sippy cup, I still looked like the kind of schmuck who spends $4 on coffee.

Jill’s basic iced coffee recipe

(vegetarian or vegan, your choice)

Ingredients:

2 cups very strong coffee
Sippy/iced coffee cup full of ice cubes
About ½ cup milk (original/regular flavoured non-dairy milk would work too)
1 Tbsp. sugar

Directions:

Brew the coffee and remove from heat. Let cool for a bit.
Fill cup with ice and drizzle a bit of the coffee over ice. Add sugar and use a spoon to stir and muddle until it dissolves. Continue pouring coffee – I used a plastic cup and I didn’t want it to crack from the heat, so I poured very…slowly. Fill the cup up about ¾ full.
Top with milk.

You can also use flavoured coffee syrups in place of the sugar, if you like.

Add flair with a lid and a straw, and saunter your way down the sidewalk.

The perfect iced coffee

I like to eat...in New York City

2012-07-25T11:30:00.002-07:00

New York City was never high on my travel bucket list, but when a friend moved there for a summer internship, I thought it would be the perfect opportunity to visit and take in the sights at the same time. Besides, it only takes an hour to fly there from Toronto, Ontario. The hubby and I found a half-price flight and sealed the deal.

My NYC friend is also vegetarian. Living in Greenwich Village, there are plenty of vegetarian and veg-friendly places to eat. Usually, when I travel, I gorge myself because I’m never sure when I’ll find vegetarian food again (once, in Austria, I picked bites of bun from the bottom of my hubby’s sausage-on-a-bun, because the only places open on the holiday were sausage stands. I damn near ate the meat itself, I was so hungry). I panic when I can’t find food.

In New York though, I gorged because the food was so good.

We got in from our flight around noon on Saturday; we looked for brunch but found the Blind Tiger Ale House instead. You’d never know from their online menu that their vegetarian choices are actually good – veggie chili was on the menu the day we were there, not to mention three chalkboards full of draft beers. I settled on a five-cheese grilled cheese with tomato soup. I didn’t ask what the five cheeses were – I’m guessing they included sharp cheddar and pecorino – but I ate well past full.

That night, we hit up an all-vegetarian “Japanese and pan-Asian” restaurant called Soy and Sake. General Tso’s chicken, vegetarian Peking “duck” with pancakes, tempura, some beefy thing…and of course a bottle of sake.

Veggie tempura and dipping sauce from Soy & Sake restaurant

I love any restaurant where I can take my pick off the menu without worrying about meat products, but this place was special. Some of the dishes (especially the Tso’s chicken) were ringers for their rich, meaty cousins.

General Tso's Chicken from Soy & Sake in Greenwich Village, NYC

"Some beefy thing" - a dish I can't remember - from Soy & Sake

The next day, we ate cold leftover pan-Asian food for brunch (still good) and found a little Italian eatery back in Greenwich Village for dinner. They specialize in pizza, but I had the baked ziti. The ziti was full of ricotta and mozzarella and I think cheddar too, which is way more cheese than mama would have put in. But it was good nonetheless. My friend had a thin-crust margeurita pizza, which was again, overly oily, but tasty.

Baked ziti (+ at least a pound of cheese) from a little Italian resto in Greenwich Village

What better way to finish an Italian meal than gelato? In New York (or Manhattan, at least) there are little roadside food shops and carts everywhere. I didn’t get around to having a roadside cupcake, but I wouldn’t leave without trying the tiny storefront advertising “gelato on a stick”. At popbar , which also stocks vegan sorbet, you pick a flavour first; second it gets dipped in chocolate (dark, milk, white) first; third it gets dipped in toppings. I got pistachio with white chocolate coating, coconut and hazelnuts. Maybe my toppings were a bit overzealous, but I couldn’t get through them before the gelato melted out the bottom. We sat down on a park bench to eat, but were interrupted by a furry rat running right past my toes. Somehow, we kept our appetites but ate the rest as we walked.

Pistachio gelato on a stick coated in hazelnuts and coconut from popbar

The next day, after a reasonably priced breakfast at Subway (free veggies, whoo!) we hit up the sights in earnest: Times Square, Rockefeller Centre, the Chrysler building. Central Park was my one disappointment – not because of the park, of course – it was lovely, offering much-needed shade and clean restrooms. The disappointment was in the stark lack of veggie dogs at the hot dog carts…which meant no authentic (or inauthentic) New York street meat for me.

We headed back to the strip for lunch instead, stopping in at a little cafeteria-style eatery which looked, from the outside, like it would be way too expensive. But it wasn’t, and you could drink beer with your lunch to boot. Hubster got a litre can of Bud Light with lime, and I got a smaller bottle. More importantly, we used those drinks to wash down one of the best salads I ever ate from the build-your-own salad bar. I had a “small” (translation: about 4 cups) of arugula, baby spinach, marinated grilled tofu, sprouts, sunflower seeds, radishes, artichoke hearts, red onion, and blue cheese dressing for $7.

The best salad ever and a Bud Light Lime

Mike got cooked-to-order bul gogi (a Korean marinated meat stir-fry) for about the same price. Had we resisted the Bud Light, it would have been a reasonably priced lunch.

That night, our last in New York, we walked down the Hudson River waterfront on our way to ground zero and the free Staten Island ferry. We cruised out onto the water as the sun was setting, illuminating the Statue of Liberty and making for a romantic atmosphere…good thing, because it took my mind off my super-sore feet.

By this time, we were we were craving something a bit healthier than grease-soaked pizza or deep-fried chicken balls. We stopped at Pret a Manger, which I guess you could call a fast food chain (and no, Canadian friends, there's no accent on the "pret"). I was disappointed they were out of lentil soup, but the staff person working recommended the pea soup instead (in fact, he offered it to us for free, since they were out of the one we wanted). I’m glad, because I wouldn’t have tried it otherwise. Note to self: next spring, make fresh pea soup with mint and a bit of cream. We shared the soup, a parmesan and arugula sandwich, and a few fancy coffees. I'm glad we don't have one of these in my city or I'd be going out for lunch waaaay too much.

Chilled sweat pea & mint "garden soup" and parmesan arugula sandwich from Pret a Manger

On our final day, my stomach was missing home. We wanted to avoid rush hour on the subway, so we dragged our suitcases through the streets by my friend’s house looking for a café to park at for a few hours. What we found instead was OatMeals – a comfy breakfast bar with shelves lined with vintage oatmeal boxes.

Menu board at OatMeals - if you look closely, you can spot "veggie bacon" in the upper right-hand corner

I love oatmeal! I couldn’t be happier. I chose a “mama bear” sized portion of steel cut oats and made it tropical with coconut milk, coconut shavings, pineapple, and dried mango.

Tropical oatmeal from OatMeals in Greenwich Village

Hubby (non-vegetarian) had the “Canadian”, which our server said was their most popular variety. It had bacon, cheese, apples and brown sugar. With coffee our breakfast was just over $10.

After spending a few hours at the Natural History Museum, we grabbed some street food to tide us over until dinner. There were a few vegetarian options, most of which were falafel-based. I had a falafel pita with authentic tahini sauce, chock full of raw garlic. Not exactly the perfect meal before getting on a cramped, stuffy airplane – apologies to my fellow passengers. I tried to cover up my bad breath with a custom ice cream sandwich made with chocolate chip cookies and peanut butter ice cream from CoolHaus, another roadside stand (also offering vegan options). I'm not sure it did the trick.

Ice cream sandwich from CoolHaus outside Central Park

I’m glad we got to see Rebecca, and New York City. My expectations may have been too high – I thought there’d be some kind of tangible “magic” beyond the smelly garbage and bustling streets. But the company was excellent and the food was to die for. I’m glad I don’t have to go back anytime soon though…I’m not sure my waistline could handle it.

Vegan Marshmallows from Sweet & Sara

2012-05-25T18:44:00.001-07:00

On a recent tempeh run to the local health food store, I spotted a small, unassuming, pastel-coloured package of Sweet & Sara vegan marshmallows poking out of the refrigerated case.

Cautiously, I gave the soft package a squeeze, noted the price (marked down to $2.59), gave a cautiously optimistic giggle, and tossed it into my cart.

Sweet & Sara vegan marshmallows

Marshmallows are one of a handful of animal products I kept eating after declaring myself “vegetarian”. I couldn’t imagine a happy life without my vices, especially marshmallows (actually, s’mores) and Caesar salad dressing. Dramatic, yes… but I had a serious sweet tooth and a nostalgic heart, and I was not about to give marshmallows up. Eventually, I hardened myself and did, but I’ve been keeping a sharp eye out for animal-free mallows ever since. (For those of you who aren’t rampant label-readers, marshmallows contain gelatin, which is boiled from animal bones, and is therefore not vegetarian or vegan.)

My friend Rebecca even went all-out and fashioned me a tray of vegan marshmallows from a recipe in a cookbook once. It used agar and was a delicate recipe indeed. The flavour was bang-on but the texture…well….it left something to be desired. I think my fingers were glued together for weeks after prying them out of the pan, and they didn’t expand in the campfire like “real” marshmallows should. I tried another mail-order brand (which escapes me now), but they were all the wrong texture, too powdery, and about $1 a piece to boot.

So bottom line, I kept my expectations for Sweet and Sara, sweet and low.

Cocoa by the computer

I’m so excited to tell you, there was no need. These babies are so good, I bought up the whole stock (really, my kind husband did for me…all five packages!). And, if my small downtown store can carry them, maybe yours can too.

Sure, they didn’t have the larger size, and sure, they’d be hard to skewer on a stick. But they are dead-ringers for regular marshmallows when it comes to vanilla-y taste and soft, pillowy texture.

Though I haven’t had a chance to roast any yet, I have made copious amounts of hot chocolate, for testing purposes of course.

Close-up of Sweet & Sara vegan marshmallows in hot cocoa

Ingredients: corn syrup, cane sugar*, water, corn dextrose, corn starch, carrageenan, soy protein, acacia, pure vanilla extract, sea salt, locust bean gum, confectioner’s sugar*. *vegan.

Wingin’ It: Vegetarian Style

2012-05-08T14:32:00.004-07:00

Veggie wings: naked and sauced

I always view vegetarian meat substitutes with equal parts awe and skepticism.

It’s almost an unthinkable feat to make plants into something that looks, tastes and smells like meat. While the idea kind of creeps me out, I’m not going to pretend I don’t eat them. There are times when my cravings can only be sated by a Tofurky Kielbasa sausage with sauerkraut or an Yves Veggie Pepperoni sandwich.

Along those lines, I’ve recently tried two brands of meatless chicken wings that I can review together.

The first were Smart Wings Buffalo Veggie Protein Wings. I stayed in Florida with my omnivore in-laws in Florida earlier this year, and I needed some meatless meats to substitute into their meals.

LightLife Smart Wings Buffalo Veggie Protein Wings

The second were President’s Choice Blue Menu Barbecue Flavour Vegetarian Wings purchased from my local (Ontario) grocery store.

President's Choice Blue Menu Barbecue Flavour Vegetarian Wings

The verdict? They’re vegetarian wings; I should have known they would be too good to be true. Real chicken wings – from what I remember – are an exercise in ripping, biting, and chewing. They’re a challenge with a beginning, middle and end. They’re deliberately sloppy. And if they weren’t once parts of a living/breathing animal, I would eat them.

In contrast, both brands of meatless wings had a soft texture similar to an al dente noodle.

The Smart Wings had a good taste and a decent sauce. The bag packed in nearly two servings. I ate a large portion and distributed the rest to the meat-eaters at the table, who unanimously pronounced them “not bad, actually”. I must be a tougher critic, or maybe I’ve sampled the really good meatless products more than they have. The flavour was okay; tangy, barbeque-y, and slightly spicy. I’d probably eat them again if they were set out in front of me, but I definitely won’t be mail-ordering any to my home in Canada any time soon.

Smart Wings with salad and roasted potatoes

The PC wings, on the other hand, were a bit of a disaster. I tasted the sauce when they came out of the bag. It tasted nothing like traditional wing sauce, so I kept some wings naked. Seriously – wing sauce should be butter or margarine, plus hot sauce and garlic, like in my Buffalo Tofu recipe. Don’t go messing it up with other spices.

Uncooked vegetarian "wings"

After being cooked, the PC wings were even more disappointing – the sauce burned to the pan and the texture was all wrong. I tried dipping the naked wings in plain hot sauce, but that didn’t work either. I didn’t want to eat the other half of the small bag.

President's Choice wings: burnt to the pan

If you’re a company looking to take on meatless wings, you have to replicate some of the substance that comes from chewing on muscle. Neither Smart Wings nor President’s Choice seemed to attempt this feat. If you’ve had Gardein products (or other meatless “chicken”), you know the “meat” part is relatively flavourless; it’s all in the sauce. If you can’t get the texture right, at least use authentic sauce.

LightLife Smart Wings

Contain soy, wheat and egg

Vegetarian (not vegan)

President’s Choice (PC) Blue Menu Vegetarian Wings:

Contain soy, wheat

Vegan

Vegetarian Pepperoni Pizza Sandwich

2012-04-26T10:25:00.000-07:00

Vegetarian pepperoni pizza sandwich

The folks who sit at my work lunch table know I love my leftovers. I almost always pack a lunch from home, and when I do, it’s mostly dinner from the night before. Soup, burritos, taquitos, linguine, martini…all but that last one make it into my insulated lunchbox on a regular basis.

Sometimes though, leftovers get old…literally and figuratively. On the occasions I pack a sandwich, hummus is usually the easiest (and most stereotypical) solution. I’ve also been known to try cheese with veggies and vegetarian pate. Not exactly gourmet sandwich choices.

Last weekend we made pizza from scratch and topped it with Yves veggie pepperoni. I don’t buy the processed stuff a lot, but it’s good as a treat.

Close-up of the pepperoni...*drool*

So halfway through the week I stared into the fridge, willing my lunch to make itself, when I spotted the half-empty package of pepperoni. I knew we’d be too lazy to make pizza again before the pepperoni expired, so I set to brainstorming another option – no pita bread for pita pizzas, but bread on the counter – bam! pizza sandwich. Pizza crust, tortilla, pita – it’s all bread anyway, right?

Right – and my whole wheat slices made the best sandwich I’ve had in a long, LONG time.

Next time you make pizza, set aside the leftovers for this recipe. Or, screw the pizza and just buy the fixins’ specifically for it.

I’d eat this every day if it contained any sort of vegetables…but then again, it might not be as good.

Pepperoni Pizza Sandwich Recipe

Makes 1 sandwich.

Ingredients:

8 slices Yves vegetarian pepperoni
2-4 Tbsp. pizza sauce, to taste (use more if your bread is thick; less if it’s thin)
¼ cup grated cheese, cheddar and mozzarella blend, or your favourite
2 slices bread

Directions:

Spread the sauce evenly over one slice of bread.
Top with pepperoni slices and cheese (put the pepperoni on top of the cheese if you want it crispy).
To heat, broil in the oven, press in a sandwich press, or microwave.
If broiling, broil only until the cheese is melted and slightly golden. Watch for burning.
If microwaving, try about 45 seconds. Eat with a knife and fork.

Pepperoni pizza sandwich, rounded out with some green bell pepper

Wild Leek and Potato Soup with Bacon

2012-04-15T18:49:00.001-07:00

Wild leek and potato soup with tempeh bacon

I’m lucky to have a partner who’s into food and cooking as much – if not more – than I am. My specialities are vegetarian foods (tempeh, tofu), soups, and stews. Mike is all about gardening, wild-picked ingredients, and the more complicated culinary arts, like bread-making.

Throughout the spring and summer, he and a friend make regular trips into the nature areas that surround our city to seek out the season’s wild edibles. Last year we feasted on fiddleheads, wild leeks, puffball mushrooms, apples and purslane.

The raw ingredients: not much more than wild leeks and potatoes

Last weekend Mike and his brother went to a local maple syrup festival, made friends with the farmer who owns the sugarbush, and were invited to pick the wild leeks growing on her property. Mike brought them home in a plastic grocery bag and told me he was going to make potato leek soup…which would usually mean I was going to make potato leek soup. (To his credit, he did do most of the work).

If you have a chance to get your hands on wild leeks, take it! I find store-bought leeks to be mild and tough – probably because they’re grown so large. Wild leeks, on the other hand, are smaller, softer, and much more intensely flavoured.

Wild leeks - they're small early in the season

We decided to honour their natural oniony/garlicky flavour in the soup by not adding any other spices. I have to admit I was tempted – perhaps a touch of tarragon? But we stuck to our original idea and I’m really glad we did. Winter is a good time for heavily seasoned stews and soups, but spring is well-suited to simplicity.

We served this soup with rosemary focaccia bread.

Slicing wild leeks

Wild Leek and Potato Soup Recipe

Makes 6 servings (6 bowls of soup).

Ingredients:

2 Tbsp. butter
2 cups chopped wild leeks (separate whites and greens)
5 potatoes, parboiled (or poke holes in them with a fork and microwave for a minute or two before chopping)
4 cups vegetable broth
2 cups water
½ cup milk or plain non-dairy milk
2 slices cooked tempeh bacon per person, to serve

Directions:

Heat the oil in a soup pot and add the white leek bulbs. Cook until soft.
Dice the parboiled potatoes and add them to the pot.
Add 4 cups vegetable broth and 2 cups water.
Simmer until potatoes are soft. Add leek greens.
Taste the soup and add salt and pepper.
Pulse (blend) with an immersion blender, taking care not to over-blend; it makes the potatoes gummy.
Taste and again and adjust salt and pepper, if necessary.
Serve hot sprinkled with tempeh bacon

Gluten-Free Vegan Comfort Food

2012-04-03T20:26:00.005-07:00

A few weeks ago the cookbook Gluten-Free Vegan Comfort Food by Susan O'Brien landed in my mailbox. I don’t always accept review copies from publishers, but this one I had to try.

It seems everyone is going gluten-free these days, and I’m not just talking about people with gluten sensitivity, celiac disease or wheat allergies. People are getting concerned about the genetically modified wheat we stuff ourselves with every day. And, according to a Time article, some are just following blindly.

So whether you’ve been formally diagnosed or just “feel better” following a gluten-free diet, take heed as I set out to determine whether food that is gluten-free AND vegan can still taste good.

Here’s my disclaimer: there are two gluten-free vegan foods I absolutely won’t touch: cheese and bread. I don’t care how many new “cheese” brands tell me their product tastes just like the real thing – I don’t buy it for one second...and I’ll never buy it again. When it comes to bread, if I ever had to give up wheat or gluten I’d also give up bread and just eat rice.

So on to the cookbook. I know that what matters to you are the pictures and the food, in that order. The photos are scarce, but beautifully done. The recipes I tried were good. The falafel (page 152), specifically, were quite good the next day. The dried-cherry granola (page 37) was a hit at my house. The cornbread was mediocre; possibly because we couldn’t locate a few of its ingredients.

Gluten-free cornbread served with salsa and beans

Falafel with tzatziki, Sriracha sauce and cilantro

Gluten-free dried cherry granola

Which brings me to my next point: it’s hard to find gluten-free versions of “regular” foods! Now I remember what it was like to be a new vegetarian. What the heck do you eat??? Sorghum flour showed up in about half the recipes I wanted to make, but I couldn’t locate it anywhere. Guar gum? Do I really want to cook with guar gum? In my husband’s opinion (he’s the one who made the cornbread), the recipes could be a lot simpler and still be delicious, gluten-free and vegan.

Gluten-free cornbread: better the next day

And if I’ve already located grapeseed oil for the cornbread, why do I also need to use canola?

I have to give author Susan O’Brien credit: she tells you when a recipe isn’t going to taste “like the real thing”. Her raw cinnamon roll recipe (p. 47) starts with “This recipe takes a bit of time an open mind.” No kidding, when your “dough” comes from crushed walnuts and cashews. Not that I’m being critical…I just apparently don’t have an open mind.

Gluten-Free Vegan has a good assortment of recipes: things normally made with wheat flour (pizza crust or bread); things made with a pesky bit of flour (falafel); and things that never had gluten or flour to begin with (stews). I couldn’t really connect with chapter logic though; I have no idea what’s “kid-friendly”. I don’t have kids. And I’m not sure what “All-American Sides” are, given that I’m Canadian.

Gluten-free vegan falafel (I added too much parsley, as you can see)

So – would I recommend you buy this book? If you’re a vegan who eats gluten-free, sure! Most cookbooks are probably a waste of money for you – I know I feel that way when someone gives me Looneyspoons or some other classic with only a handful of vegetarian recipes.

Would I dare make a gluten-free vegan mac ‘n’ cheese, or grilled cheese? Not on your life. But you’re welcome to try them if you like.

Ploughwoman’s Lunch

2012-03-18T16:10:00.000-07:00

"Ploughwoman's lunch" (supper)

It must be the sunny skies and warm breeze that got me in the mood for a ploughman-style supper this week.

Mike and I started eating what we usually call a "platter" (fresh baguette, cheese, pickled pepperoncini peppers, olives, and sundried tomatoes) when we were in university. It was mostly an excuse to drink wine. Since then, we’ve shared this kind of meal over a movie, at the kitchen table, and by both candlelight and moonlight. It’s become our "thing". And when the warm weather hits, I want to take this meal outside.

So today I decided we should take advantage of the weather and walk over to the local cheese shop (we’re lucky enough to have one close by) to pick out some cheeses.

Young gouda (back) and "Frere Jacque" (front)

We already had young gouda at home. At the cheese shop Mike chose his current favourite – applewood smoked cheddar – and an aged whisky cheddar that I thought I would hate. I am not a whisky fan - but this was rich and subtle and didn`t taste much like whisky at all. It was perfect.

Applewood smoked cheddar (back) and whisky cheddar (front)

When it was my turn to choose I hesitated over my favourite, the Guinness cheddar (it was St. Patrick's Day, after all), but I thought three cheddars might be a bit much. I diversified instead and went with a mild white cheese labelled “Frere Jacques”, which I presume was pronounced "frair-eh Jac-que" like the song. The woman behind the counter described it as mild, and similar to Swiss.

By the time we were ready to eat, the sun was setting, so we watched the light fade with the windows open in our cozy living room while we ate. Mike surprised me with some hummus he made from scratch, and we cut up an olive baguette.

This is such a simple meal – but it’s one of my favourites.

Olives, pepperoncini and homemade hummus

Olive and plain baguettes

Pot Pie Adventures

2012-03-05T20:19:00.004-08:00

Vegetable pot pie made by yours truly

If you read my previous post about cooking from-scratch pie for the first time, you already know our little dinner party got a bit carried away with the pie-making: raspberry pie, butter tarts, and vegetable pot pie all went in and out of the oven that day.

This post is about the savoury end of the pie-making experiment – the vegetable pot pie.

Pot pie is not something I’ve made before. The Tamale Pie from Moosewood Low-Fat Favorites is one of my favourite recipes, but its cornbread crust just gets dropped on top. The part that scares me is the rolled crust, and I had never attempted to one before.

But there’s a first time for everything.

Our pot pie was a mish-mash of recipes based on three factors:

Had to be vegetarian (obviously)
Had to be free from hydrogenated shortening
Had to include only vegetables we could all agree we liked

Based on rule #3, mushrooms, parsnips, and rutabaga were out. Carrots, sweet potatoes, white potatoes, peas, corn, onions and thinly sliced celery were in. So were kidney beans; an addition I fought at first but which ended up being a perfect addition to the pie.

Beans, carrots, peas, sweet potato, corn, white potato, garlic, and onion in the pot

The other fight I lost was including both a bottom crust and a buttermilk biscuit topping. I thought this was too much dough. It messed with the veggie-to-dough ratio. It made the whole pie a bit rich for my taste. If I was making it today, I’d only put a crust on top.

Cutting biscuit rounds for the pot pie topping - this part felt familiar

The “gravy” (or sauce) for the inside of the pie was adapted from Jennifer Warren’s Vegetarian Comfort Food cookbook. Marmite, which seemed to some of us like an icky idea, lended a umami note that made this pie taste rich and unctuous.

So basically, in an oven-safe pan or cast-iron skillet, sauté a ton of vegetables, add marmite, thyme, bay leaf (or other spices) and broth, then a tablespoon of flour to make a roux. Make a single pie crust and lay it on top. Bake for 30-60 minutes at 350°F (175°C).

Filling the pot pie - pie crust on the bottom, buttermilk biscuits to go on the top

I’d make this again for a dinner party or Sunday night dinner, since the prep time is long (about an hour for a slowbie like me).

Biscuit topping on the pot pie

After it’s cool enough to slice, admire and enjoy!

Vegetable pot pie - thick and warm and rich

Pie 101

2012-02-15T20:15:00.000-08:00

Tarts with homemade pie crust - perfection.

I thought I had set myself up for failure when I announced to the world that I'm scared to make pie. That's right - nearly 30 and comfortable in the kitchen - but I've never rolled a pie crust, crimped the edges, or even had a hand in a filling. I remember using a glass to cut out buttermilk biscuits for my mom when I was small, and that didn’t turn out well.

The reason I'm scared? Lack of dexterity. I was a kid who hated art class, because all the beads would fall off my string or my fingers would get stuck in the glue. I didn't - and still don't - have patience for that tedium.

Pie aversion has served me well, because pie crust is fattening and I don't really like it, anyway. But I felt pie is a life skill I needed to acquire. So that's how it ended up on my blog, and that's how my friends decided to capitalize on the opportunity to make me look foolish (or teach me how to make it; not sure what their motivation was for sure).

Being a democratic bunch, my two friends and I couldn't decide what kind of pie to make. So I took a poll of Veggie Voyeur's Facebook friends and Twitter followers. The results were equivocal, meaning too close to count. So based on votes, winter fruit availability and our own personal preferences, we settled on three pie types:

Vegetable pot pie
Raspberry pie
Butter tarts

The other catch is that we’re all nutrition grads with a distinct distaste for hydrogenated shortening. So we stipulated our pies had to be made with butter as the only fat.

Now, making pie is not something one does without a recipe. So we consulted our extensive cookbook selections and came up with Michael Smith's pie crust recipe (the same one he uses for this apple pie recipe) to use for raspberry pie, his buttermilk biscuit recipe for the top of the pot pie, a butter tarts recipe from CanadianLiving.com, and a pot pie filling adapted from Jennifer Warren's Vegetarian Comfort Food.

I'll talk about the pot pie separately, because it turned out a treat and this post is already long enough.

Teaser:

For sweet pies, the crust is basically flour, sugar, salt, butter, and water. In the interest of time, we split the pies between the cooks. I took raspberry.

As I measured the flour and salt into my big glass mixing bowl, I started to get worried. People get very protective over their pies. Many a "nona" and a "babci" carefully apprentice grand-daughters in order to keep pie-making skills in the family. And here I was teaching myself from a book.

Good thing following Michael Smith's instructions was easy. Mix together the flour, salt and sugar. Then grate in the frozen butter. (Frozen butter is a great trick - I helped Angela "cut" in the butter for the pot pie, and it looked like hard work.)

Grated frozen butter curls

Combine the mixture with your hands - it was silky and ice-cold, and quite pleasurable to let run through my fingers, actually. Then mix with the water.

Rolling the crust was the part I feared the most, because those biscuits I helped make as a young'un required a heck of a lot of rolling, since the dough kept tearing. And I remember my mother not being happy about the tearing.

I used a long wooden rolling pin, then switched to my marble one. Both worked fine for methodically rolling from the centre to the edges of the dough ball. Maybe it was the butter, and maybe it was my forced patience as I practised yoga breathing, but nothing ripped.

Relief and disbelief in my eyes as the dough stays together

I rolled until I thought the dough would cover the bottom of the pie plate. Then I did the same for the top as Ashley prepared the filling.

Raspberry pie filling "dotted" with butter - the secret to success!

Rather than trying to be perfect, we cut off the edges that overlapped the pie plate - another great trick. Less than an hour later, we had a pie.


Perfectly rolled pie crust - thanks to yours truly

While the filling was a bit runny, I still called it a success: it was deliciously tart and sweet, with a perfect, flaky crust.

The completed raspberry pie

And while I was sweating over the raspberry pie (not literally), my friends and husband were preparing butter tarts. Had I known how easy they are to make, I would be cooking a batch every weekend...corn syrup be damned!

Butter Tarts - many plain, one fancy

So what did I learn from this experience?

Good friends are good teachers. They’re patient and will still contribute, even when they get full of wine and slice their fingers open on a can. (Not in that order.)
Making pie is as easy as....pie.

Last-Minute Super Bowl Vegetarian Snack Ideas

2012-02-05T09:53:00.000-08:00

Good morning, North America. Tonight, I will join millions of you in front of the TV to watch the Super Bowl. Are cozying up at home to watch the game? Or are you headed to a bar, or friend’s house?

And most importantly, how are you going to feed yourself without taking your eyes off the screen?

If you’re looking for some (easy) last-minute ideas, feast your eyes on the ideas below...and add your own suggestions too!

*Note: (v) means vegan.

Dips

Cowboy caviar (v)
Guacamole (v)
Hummus or black bean dip (v)
Store-bought asiago dip
No-bake nacho dip (layer cream cheese with salsa and grated cheddar) with tortilla chips

Cowboy caviar: black beans, corn, tomatoes, onions, and spices

Finger foods

Baked mini corn dogs (v) from Vegan Dad
Cheese fondue
Sky-high vegetarian nachos
Garlic bread with or without cheese
Tacos (v)
Mini-quiches
Stuffed mushrooms caps
Veggie burger or vegetarian "pulled pork" sliders

Vegetarian "pulled pork" sliders, made with Gardein

Use your leftovers

Baked potato wedges topped with leftover chili (v) (a great idea from the Canadian Living Vegetarian cookbook)
Chili dogs (v)
Roasted chickpeas (v)
Olive, pickle and cheese tray (vegetarian antipasto)
Build-your-own sub station (use Toforky or other faux meat slices; veggies; cheese)
Marinated tofu or tempeh kebabs
Irish nachos (sliced potatoes covered with nacho toppings)
Quesadillas with veggies or beans

Vegetarian quesadilla with homemade guacamole

Store-bought solutions

Soy jerky (v)
Roasted chickpeas or wasabi peas from the bulk food store (v)
Popcorn
Veggie chips (v)
Mini samosas (frozen at some grocery stores)
Pretzels
Falafel tucked into mini pita pockets with hot sauce and tzatziki
Vegetarian pâté (Fontaine Santé brand is available at Zehrs)
Pizza
Trail mix or nuts
Vegan taquitos or crispy rolled tacos (available at speciality stores, like Whole Foods)

Vegan taquitos by StarLite (purchased at Whole Foods)

Homemade Vegetarian Chili for Chilly Canadian Winters

2012-01-31T19:25:00.000-08:00

Every family has their own chili recipe; this is ours.

Vegetarian chili with cheese and toasts

It started out as a traditional chili recipe, using ground beef. It took two tangents, however:

The first, when I stopped eating meat during my last year of high school. (Funny thing is, not everybody noticed the switch (in the chili, not my diet). I don’t advocate for passing off food as something it isn’t – but that was certainly an endorsement for good vegetarian food!)

The second was when I moved away from home and started cooking for myself. I probably followed my mom's recipe to a "T" for a while...but then I got more comfortable in the kitchen, and started cooking with much spicier foods. So this recipe is a hybrid, really.

If you’re a new vegetarian, a vegetarian feeding meat-eaters, or just someone who loves a hot, hearty meal, this chili will sit well with you.

Feel free to tinker with the ingredients – add cheddar and sour cream on top, for example. Or omit the soy protein and just use beans. It’s your choice.

My family eats chili with plenty of toast, but I’ve heard others use rice, spaghetti, or baked potatoes as a base instead.

Homemade Vegetarian Chili Recipe

Serves 6.

Ingredients:

2 Tbsp. extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced or pressed
1 stalk celery, thinly sliced
1 green pepper, chopped
1 hot or jalapeño pepper, minced, optional
1 (28-ounce) can diced tomatoes
2 (19-ounce) cans kidney beans, drained and rinsed (or 4 cups cooked kidney beans, drained)
1 package prepared soy crumbles (like Yves brand Veggie Ground Round) OR ¾ cup dry TVP granules, re-hydrated in tomato juice (dried soy protein)
¼-1/3 cup chili powder, to taste
Salt and pepper, to taste

Directions:

Heat the oil in a large pot over medium heat.
When the oil is hot, add the chopped onion. Stir to coat with oil.
After a few minutes, stir again and add the garlic.
Add the chopped celery, green pepper, and hot pepper (if using).
Sauté for a few minutes, until all vegetables are soft.
Add the tomatoes, drained beans and soy protein (if using).
Add the chili powder. Stir.
Cover and cook for at least an hour. Serve hot with red chili flakes.

Mmmm...cheesy chili

Vegetarian chili recipe

My 5 Food Goals for 2012

2012-01-18T17:32:00.000-08:00

I don’t like to make resolutions, but I do believe in setting goals.

I’m a pretty adventurous cook and eater, but there are some foods that don’t regularly make it to my palate. For some, it's because I don’t like them (I’m looking at you, parsnips).

Evil parsnips
© Queen's Printer for Ontario, 2010

For others, I avoid them because I don’t know how to prepare them.

This year, I resolve to face my food fears and attack the following foods:

Pie. I am terrified of making pie dough from scratch. I don’t really like pie, so it’s mostly ok. But I feel this is a skill I should have, for two reasons: 1) In case I need to host a dinner party and my trifle bowl is dirty, and 2) To make up to my mother-in-law for not eating meat.

Kohlrabi. How do you cook that stuff, anyway?

Kohlrabi - who would eat such a crazy-looking vegetable?
(Photo credit: Ayla87 at sxc.hu)

Veggie burgers from scratch. Most (if not all) factory-made veggie burgers are crap. The healthy ones don’t taste good; the ones that taste good certainly aren’t healthy; and most are made with weird-sounding ingredients to get them to look and taste like meat. This year, I’m going to perfect my own meatless burger that is both healthy and tasty. Probably, it will be made with beans.

Rapini. My high school boyfriend was Italian, and I picked through two gross “r” vegetables at his family’s dinner table: rapini and radicchio. I’ve come around to (small quantities of) radicchio – now it’s time to tackle rapini. I’ve used my one of my free Cookin’ Greens vouchers on frozen rapini. Now I just have to cook it – right?

Cookin' Greens Chopped Rapini. It's in my freezer. Waiting.

Natural foods. This one’s been on my radar for years, and this year I vow to tackle it head-on – through a website/blog project. Now that I’ve told you, I’m accountable. Which is important, since I’ve owned a separate domain name for three years and have yet to post anything. If it’s not up in a month, spam my inbox until it is.

So there’s my list of five food resolutions, some more difficult to conquer than others.

What are your goals for 2012?

Vegetarian Vacation in the Caribbean

2012-01-10T14:26:00.000-08:00

Happy (Belated) New Year, Veggie Voyeur readers!

I hope your holidays were filled with good food and fun family celebrations. I got both on our family vacation to the Caribbean. We just got back yesterday; hence my two-week-plus absence from VV.

Throughout my week in the 28-degree sun, I downed at least five frozen slushy drinks, three romantic romp novels, and seven days’ worth of vegetarian meals. All of the food dishes were simply spiced and included few ingredients. Some were elegantly prepared (such as firm tofu and purple cabbage in coconut milk sauce), while others were bland and best left on the buffet table.

What I enjoy most about eating out at vegetarian-friendly places is gleaning new ideas I can use to hoist myself out of a rut at home. This week was no exception; my mom and I both plan to re-create the mild, sweet coconut-tofu dish.

What else did I eat?

Oatmeal and creamed spinach for breakfast
Tofu curry and daal (curried lentils) with naan bread
Blended soup (such as carrot and ginger) almost every day
Cheese tortellini
A boring, dry veggie burger
Vegetable kabob (impressive since it was peppery and spicy despite being cooked, impromptu, on the beach)
Celery and blue cheese salad
The best eggplant parmesan of all time
Cheese, beets, and olives when no other options appealed to me

Here are some food photos from the trip. Apologies for the dim lighting in some - did you know it gets dark at 6 p.m. in the Caribbean?

When all else fails, eat salad. Here is a pickle-beet-cucumber combo.

Mushroom crepe from the fancy restaurant. Definitely worth recreating.
You can't see much in the photo, but there are whole, red peppercorns on top.
The sauce is a port wine glaze.

The best eggplant parmesan I've ever eaten. Layers of eggplant, sauce, and cheese,
surrounded by pesto sauce and asparagus.

A balanced breakfast: oatmeal, creamed spinach, a boiled egg, and a plum.

Steel-cut oats were on the breakfast menu every day.
Toppings were exotic - pistachios, pecans, dried apricots, and cinnamon sugar.

Curried tofu with cucumber salad, beets, tomato-bocconcini, and other salads

Cowboy Caviar Appetizer Recipe

2011-12-24T10:52:00.000-08:00

I wasn’t planning on posting on Christmas Eve-Day, but so many people complimented this recipe at my holiday work potluck that I have to post it.

If you’re looking for a quick and easy holiday appetizer or snack recipe, this one throws together in minutes. And you could always give it a festive-sounding name like “A few of my favourite things” or "reindeer poo".

Happy holidays!

Cowboy caviar with tortilla chips

Cowboy caviar recipe

Serves 8-10 as an appetizer/snack

Dip ingredients:

1 (19 ounce) can black beans, drained and rinsed (can also use black-eyed peas)
3 green onions, sliced (can also use 1/2 a red onion)
1 tomato, diced small
½ green pepper, diced small
½ cup frozen corn kernels

Dressing ingredients:

Juice from ½ - 1 lime, to taste
2 Tbsp. extra-virgin olive oil
Splash of red wine vinegar
Chili powder, to taste (up to about 1 tsp.)
Dash of garlic powder
¼ tsp. black pepper
Salt, to taste
1 avocado, diced

Directions:

In a medium bowl, combine the black beans, onion, tomato, green pepper, and corn.
In a small bowl, whisk together the lime juice, olive oil, red wine vinegar, chili powder, garlic powder, black pepper, and salt.
Pour over black bean mixture. Add avocado and stir gently.
Let sit for at least half an hour before serving with tortilla chips. If making ahead of time, don’t add the avocado ready to serve.

Cowboy caviar black bean dip

Skillet Beans and Cornbread, For When You Don't Feel Like Cooking

2011-12-14T20:47:00.000-08:00

Do you ever have one of those days (nights) when you just can’t bring yourself to cook? Both Mike and I got home today feeling immobile and worn down. I think it’s the short days and rain. (Note to self: take some vitamin D.)

There was nothing in the freezer to defrost, and easy pasta was out of the running because I had pasta for lunch.

Mike was reaching for a frozen bagel and the carton of eggs when I decided I couldn’t do any more “breakfast for dinner”. (That’s our usual go-to easy weeknight meal.) Then, at the back of the cupboard, I found a bag of cornbread mix, which I think someone gave to us last Christmas.

I will prepare to be judged as I tell you our plan: we planned to eat cornbread and cheese for dinner. *ashamed*

…

Luckily, as I was stirring the cornbread mix and putting a significant dent in my after-work beer, cooking started to seem not so bad. My nutrition side cum angel-on-the-shoulder put an onion and some olive oil in my hands, and told me to balance out the meal with some protein and veggies. And so it became cornbread, cheese, and a very loose adaptation of the Cajun Skillet Beans recipe from Moosewood Restaurant Cooks at Home.

The whole thing took less than 20 minutes to cook, and it turned out to be such a satisfying meal that it's definitely worth sharing.

The next time you need to eat on the fly (or summon up the courage to put together a meal), pull this article up and go to town.

Cornbread from a mix, and a goulash of black-eyes peas, zucchini, and tomatoes

Skillet Black-eyed Peas with Cornbread

Makes 4 servings.

Total preparation + cooking time: 20-30 minutes

Ingredients:

To measure the ingredients, I highly recommend the eyeball method.

1 package cornbread mix (should serve 4-6)

2 Tbsp. olive oil
½ large onion, chopped
2 cloves garlic, minced or pressed
1 zucchini, chopped small
1 (19 ounce) can black-eyed peas, drained
1 Tbsp. buckwheat honey or molasses
1 Tbsp. grainy mustard
½ (28 ounce) can diced tomatoes
¼ tsp. dried thyme
¼ tsp. dried oregano
½ tsp. dried basil
Generous pinch of both black pepper and cayenne pepper
Salt to taste
Cheddar cheese (optional)

Directions:

Prepare cornbread according to package directions.

A cornbread desert. It looks cracked and dry, but it was spongy and moist on the inside.
While it’s cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onions.
Stir and cook for a minute or two while you mince the garlic. Add the garlic to the skillet. Add the chopped zucchini.
Stir and fry the onion/zucchini mixture for a few minutes, until the zucchini softens.
Add the black-eyed peas, tomatoes, honey, mustard, and tomatoes.

Skillet beans - black-eyed peas, zucchini, tomatoes, and spices
Add the thyme, oregano, basil, black pepper, cayenne pepper, and a pinch of salt.
Cover and cook for 10 minutes. Add additional salt to taste.
Serve with grated cheddar cheese and warm cornbread.

Cornbread again, once we got our hands on it.

The finished product: skillet beans with cornbread

Versatile Oatmeal Pancakes from Scratch

2011-12-05T20:32:00.000-08:00

First: don’t be scared about making pancakes from scratch. Second: don’t be scared by using oatmeal in said pancakes. Third: learn this recipe by heart and your friends will love you and worship your skills in the kitchen.

All three of the above statements are brought to you by my homemade veganizable oatmeal pancakes recipe.

Homemade oatmeal-chocolate-chip pancakes

Most people I know (nutrition alumni included) are intimidated by cooking pancakes from scratch. But I grew up eating homemade pancakes, and Aunt Jemima is just not an option (sorry Auntie).

This oatmeal pancakes recipe is adapted from the one my mom and dad made for sleepovers or special Saturday morning breakfasts when I was growing up. Their version is from the Milk cookbook, the page of which is so stained with three-decade-old batter and other goop you can hardly read the words anymore. My version is flexible – it includes options for making this recipe lower fat, vegan, or high fibre.

And healthy or not, sometimes the batter just screams for tasty additions like blueberries or chocolate chips. My advice: don’t fight it.

Versatile Oatmeal Pancakes Recipe

Makes 4 servings (12 pancakes)

Breakfast eye candy: close-up of oatmeal pancakes with real maple syrup

Ingredients:

1½ cups rolled oats
2 cups milk OR non-dairy milk (I usually use soy milk)
½ cup whole wheat flour
½ cup all-purpose flour OR another ½ cup whole wheat flour
1 Tbsp. brown sugar OR raw sugar
1 Tbsp. baking powder
1 tsp. salt
½ tsp. cinnamon
1 ½ tsp. vanilla extract
2 eggs, beaten OR 2 vegan egg replacer OR 4 egg whites
¼ cup butter or vegan margarine, melted OR 1/8 cup butter/margarine, melted, PLUS 1/8 cup unsweetened applesauce

Directions:

In a large bowl, blend together oats and milk and let stand 5 minutes.

When you soak the oatmeal it will bubble
In a medium bowl, stir together whole wheat flour, white flour, sugar, baking powder, salt and cinnamon.

Stir together the dry ingredients, preferably not next to your laptop computer like my hubby did
To the oat mixture, add the eggs, butter, and the large bowl of dry ingredients.
Heat your grill or a non-stick frying pan to medium-high heat. If you're making low-fat pancakes (reduced butter), lightly oil the pan.
To make each pancake, drop about ¼ cup batter on the grill/pan.
Flip each pancake when bubbles start to appear and burst on the surface of the pancake.
Flip and cook 1-2 minutes more, until both sides are golden brown.
Serve with fresh fruit and yogurt or maple syrup. Or slather with peanut butter – whatever floats your boat.

Oatmeal pancakes, from scratch, with real maple syrup

Unrolled (Upside-Down) Cabbage

2011-11-27T17:36:00.000-08:00

Cabbage rolls aren’t part of my family’s culinary history. As a meat eater (circa the '80s and '90s), I don’t think I ever ate one. But when I became a vegetarian, I bookmarked this recipe for unrolled cabbage on the then-branded recipe site Recipezaar (now Food.com).

I love this dish because a) I have an ~~unhealthy~~ healthy desire to eat lots of cabbage b) because you prep it, throw it in the oven, and forget about it until it’s time to eat. And bonus – no side dishes needed; this main course dish has it all (veggies, whole grains, protein, and fibre).

Mmmm, cabbage. If you love it like I do, throw in as much as fits in the pan.

You can also make unrolled cabbage with soy protein (textured soy protein or TVP), but I prefer lentils. They’re less processed and more flavourful; perfect for this mild casserole.

Unrolled, Upside-down Cabbage Recipe

Makes 6 main dish servings.

If you have the time/inclination, sautéeing the onions briefly in a bit of olive oil before adding them to the casserole would enhance their flavour.

Ingredients:

2-3 cups chopped cabbage
1 onion, chopped
2/3 cup uncooked brown rice (can also use white rice)
2 cups cooked or canned lentils, drained
1 (28 ounce) can diced tomatoes, with juice
2 Tbsp. grainy mustard
1 tsp. soy sauce or tamari
2 Tbsp. brown sugar
Juice from one small lemon wedge (or omit and use lemon pepper instead of black pepper, below)
Generous salt and pepper

Directions:

Layer cabbage, onions, lentils, and rice in a 2½ qt. (2½ litre) casserole dish.

Sprinkle the rice over the lentil layer. I didn't leave much room for tomatoes here.
In a small bowl, combine the diced tomatoes, mustard, soy sauce, brown sugar, lemon juice, salt and pepper.
Drizzle the tomato mixture over the rice mixture evenly.
Cover and bake at 350 for 90 minutes. Remove cover and bake 10 more minutes.

Baked, unrolled cabbage

Fall Dinner Party with Friends Part 2: Local Fall Vegetable Lasagna

2011-11-23T19:30:00.000-08:00

My ambitious friends and I decided to meet up at the market, buy supplies, and cook a fall vegetarian feast. Our first course, butternut squash soup, was a snap to make and was slurped up happily by all.

When my friends suggested lasagna for the main course, however, I was nervous. I tried to talk them out of it, in fact…but they wouldn’t be swayed, despite one of them being on a half-assed lactose-free diet.

Why didn’t I want to make lasagna? Because it terrifies me. Like pie crust or phyllo dough, lasagna is one dish that makes me shake in my slippers. Not only does it require skill (don’t break the noodles!), attention to detail (which layer comes next?) and patience (layer, rinse, repeat), it takes forever to cook. Why bother?

However, I was out-voted. So we made lasagna.

No-cook noodles

I was relieved to find pasta noodles that didn’t require pre-cooking. I remember reading, years ago, on the Internet (oh yeah, that place, you know it right?) that you don’t actually have to pre-cook any lasagna noodles. But, the boxes all say to do so and I didn’t want to take a chance. So no-cook it was.

No-cook lasagna noodles

Then we divvied up the tasks – Angela cut the veggies, I cooked them with some spices, and Ashley made the layers while Mike distracted and chastised her for “doing it wrong” (yet he didn’t volunteer to help).

Sauteeing the zucchini, eggplant, and pepper

The result was tasty and balanced. I hate lasagnas that are all cheese and no veg – this one worked in combination. It’s a good base recipe – I might add more spices next time, but overall it was definitely good enough for seconds.

And it was relatively painless to make – nothing super-special, but definitely more flavourful than the boxed lasagna from the grocery store. And leftovers held up well too.

Our finished lasagna: golden, bubbly, and aromatic

And though we may have pilfered a few ideas from the back of the lasagna box, I would like to consider this recipe truly our own. Here it is, to share with you! And your friends, if you can recruit a few pairs of extra hands.

Fresh Fall Vegetarian Lasagna

With local zucchini, eggplant, and peppers

Ingredients:

¾ (375 g / 12 oz.) box oven-ready (no-cook) lasagna noodles
1 (454 g / 1 lb.) tub ricotta cheese
1 (680 ml / jar) jar pasta sauce, plus a bit extra if you have it
2 Tbsp. Olive oil
1 cooking onion
3 large cloves garlic
1 zucchini
1 small eggplant
1 green/red pepper
Salt and pepper, to taste
Basil and oregano (preferably fresh from your fall garden, but dried would do as well)
Scant 2 cups grated mozzarella cheese, to top
Asiago cheese, to top (could also use parmesan)
Fresh Italian (Roma) tomatoes from the garden, to top

Directions:

Heat the olive oil in a large frying pan over medium heat.
Add the onion and stir. Mince the garlic and add it to the pan.
Cut the zucchini, eggplant, and bell pepper into a small dice, and add to the pan.
Sprinkle generously with basil and oregano, salt and pepper. Keep cooking while you prepare the lasagna layers.
Preheat oven to 375°F.
Layer 1/3 of the sauce on the bottom of a 9x13" pan.
Top with a layer of uncooked noodles.
Top with 1/2 of the vegetable mixture.
Top with 1/2 of the ricotta.
Repeat layers, finishing with sauce.
Top with mozzarella cheese and asiago/parmesan.
Top with tomato slices, fresh basil and fresh oregano.
Cover pan with tinfoil and bake for 45 minutes. Remove foil and bake 10 minutes.
Remove from oven and let sit 10 minutes before serving.

Ricotta layer

Garden tomatoes are the cherry on top

Hot lasagna, fresh from the oven

My first piece of lasagna (yes, I went back for seconds)

Fall Dinner Party with Friends Part 1: Curried Butternut Squash Soup

2011-11-09T19:36:00.000-08:00

Last weekend I hosted a little dinner party for two of my good friends. Choosing a seasonal theme, we met up at St. Jacob’s Market near Waterloo to purchase the necessary supplies, all fresh and local.

Our menu was decided:

Hummus and pita bread
Curried butternut squash soup
Vegetarian lasagna
Apple crisp

We definitely took advantage of the season, picking up a medium-sized butternut squash sitting next to some that (according to my eyeball-calculations) were close to 10 pounds; some Honeycrisp apples (we were told these are good for baking); local eggplant, zucchini, and peppers for the lasagna; hummus and pita from the Egyptian cooking stand; and the ever-elusive Ontario garlic (about which I got over-zealous and purchased a whole basket).

Butternut squash for soup

Then we headed back to my place for some wine and cooking.

It was partially because of this simple soup that we finished cooking at a decent hour…and partially because many hands do make for light work.

The lack of photos is a testament to how much fun we have when we cook. No time for cameras!

Puréeing the butternut squash soup

Thanks ladies!

Curried Butternut Squash Soup Recipe

Makes 6-8 servings.

Ingredients:

2 Tbsp. olive oil
1 medium butternut squash
1 medium onion, diced
2 cloves garlic, minced or pressed
6 cups vegetable broth
1 cup water
1 Tbsp. (heaping) madras curry paste

Directions:

Carefully poke several holes in the butternut squash with a fork. Microwave on HIGH for 5 minutes. Let cool.
While the squash is cooling, chop the onion and mince the garlic.
Heat the olive oil in a large soup pot over medium heat.
When the pot is hot, add the onion. Stir and cook until soft.
Turn down the heat slightly and add the garlic, adding more oil if necessary to prevent sticking.
When the squash is cool enough the handle, peel the skin off with a sharp knife or vegetable peeler.
Slice the squash lengthwise and scoop out the seeds.
Dice the squash and add the pieces to the pot.
Add the curry paste to the pot.
Add the vegetable broth to the pot.
Cook about 20 minutes, until squash is very soft. Remove from heat and purée using an immersion blender (hand blender). Or, cool and blend in a standard blender with a lid.
Serve with swirls of plain yogurt, if desired.

Next time: Our first attempt at homemade lasagna.

Top 3 Companies Making Animal-Free Footwear

2011-11-06T08:24:00.000-08:00

I usually post about food. If you don’t eat animals but are okay with wearing them on your feet, you can probably skip this post.

For the rest of us who avoid buying leather, suede, fur, snakeskin, and other animal-containing clothing or accessories, this post is for you.

14 vegan footwear brands

The everything-eco site Inhabitat posted a list of 14 animal-free footwear brands on their blog. Their list includes OlsenHaus (awesome), Mohops (I own a pair) and other brands (mostly in the UK) I’ve bookmarked for future shopping.

Mohops - my bridesmaids and I wore them at my wedding

But they didn’t include brands that also make non-vegan footwear, which to me narrows the field too much. I don’t mind encouraging the bigger companies to expand into the vegan market – kind of like buying a fast food veggie burger.

Anyway, here’s my chance to fill in their blanks. These are my favourite companies that sell vegan shoes. The stand out for comfort, durability, syle, and being well-crafted. Go ahead and ogle.

Jill’s top 3 vegan-friendly shoe companies

1. Birkenstock

Birkenstock gets the #1 spot because I live in a pair of their vegan Arizona sandals. They’re the most comfortable shoes I own. Not to mention they’re timeless and go with everything. Despite their price (over $100), they’re still a no-brainer.

According to the UK Birkenstocks website, they’re piloting vegan styles and will expand their line if the feedback is good. Please, give good feedback! I want a pair of snuggly vegan clogs for the winter.

My vegan Birks

2. Doc Martens

When I was in Toronto last month I stopped into the Doc Martens store for a little nostalgia fix. A few special years of my life were spent in my six-hole Docs. It was the ‘90s, and my mom promised to buy me some when my feet stopped growing. I got one pair, but lusted after other styles…and the cute boys wearing them.

So when I entered the store I was stirred not only by those feelings, but also by the whole row of vegan Docs that met my eyes. I heard rumour of vegan Docs a few years back, but thought they had been discontinued (and maybe they had).

Vegan Doc Martens, every bit as beautiful as the originals

Docs conform to your feet, are durable, and are comfortable for walking long distances or getting into badass punk-rocker fights. If you live near Toronto, go pick some up. Or order online. A price tag of $125 isn’t cheap, but they haven’t kept up with inflation – I paid the same price 15 years ago.

3. Simple Shoes

Simple Shoes get the #3 spot due not only to stiff competition, but because their selection of vegan styles may be awesome or crappy depending on the season. I scored a super-cute pair of black boots a few years back, for which I paid over $100 despite the fact they’re made from canvas. But anyway.

My simple boots

Simple shoes can be quirky and cute (like the pair of rainbow sneakers I had my eye on this summer), or they can be lacklustre and boring. However, they do pull out the vegan styles on their website, which makes it much easier to actually go through with the shopping process. (Also, in case you order some, they fit small.)

Honourable mentions:

Zappos: I’ve never purchased anything from Zappos, but I do appreciate this online footwear giant having a special section dedicated to vegan shoes. Not to mention some cute brands like Sanuk.

Blowfish boots

Toms: I have mixed feelings about Toms because it’s supposed to be an ethical company, helping children in need. Yet most of their shoes are made from leather, so you’re definitely giving animals the F-U when you buy them. However, their wrap boots are innovative (yet not likely cold-weather friendly) and they do offer a clearly marked vegan selection.

Blowfish: Makes cute, mostly canvas flats and leather-free shoes/boots. Perfect for the younger set. Just read the labels – I once bought a pair of Blowfish sandals and had to return them because it turned out they were leather. The other colour, which I had tried on first, was not leather. Weird.

Rocket Dog: Styles similar to Blowfish – cute, young, but not super durable. Mostly canvas boots and flats. I love their logo – reminds me of my first dog.

Steve Madden booties

Steve Madden: Check the labels on the bottom of Steve Madden shoes – many are made entirely from manmade materials; especially the Madden Girl line. I have several pairs of Steve Madden shoes, and some are quite comfortable.


Sprinkle the rice over the lentil layer. I didn't leave much room for tomatoes here.