May 2017 M T W T F S S « Jan 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Tag Archives: dinner
I have always been a fan of Amy’s organic products. Now that there is a little chill to the air, the leaves are changing and Fall is definitely here I find myself craving warm, comforting meals. This soup definitely hits the spot! Thick, hearty and completely delicious this soup is vegan friendly and will leave you completely satisfied!
Sometimes I disappoint myself with the concoctions I create. Other times I’m amazed! Luckily for my starving husband and I, this recipe was the later. In fact we couldn’t get enough!
1 tbsp. of vegetable oil
1 yellow onion diced
1/2 cup of diced extra firm tofu
1 can of kidney beans, drained
1 cup of finely chopped fresh kale
3 cloves of garlic
1 can of coconut milk
3 tbsp. of curry powder
1/2 tsp. of black pepper
2 cups of brown rice
1/4 tsp. of roasted red pepper flakes
In a pot cook the brown rice as per package directions. When the rice is about halfway through cooking begin prepping the rest of the meal. Dice the onion, tofu and kale. In a large saucepan heat the oil for a minute or two. When the oil is heated add the onion and garlic. Cook the onion until it begins to soften, usually a minute or two, then add the curry powder, red pepper flakes, tofu and kale. Cook until the kale has weakened, the tofu has browned slightly and the onion has turned an opaque colour. This took about 10 minutes. Now add the can of kidney beans, coconut milk and pepper. Stir well and bring to a simmer over medium-high heat. Adjust seasonings as necessary. We love flavour so I added more curry powder in at this point. By now the rice should be completed. Add it to the mixture, give it a good stir and cover, letting it simmer over low heat for about 15 minutes or until most of the coconut milk has been absorbed. Serve and enjoy!
Now that the warmer weather is here I had to share Hubby’s and my new guilty pleasure! Hubby found this recipe online and it has become his new specialty! Best of all it’s quick, easy and delicious! Now I no longer have to feel like I’m missing out on burger night with the fam!
1 package of extra firm tofu
3 tbsp. vegetable oil
1 onion, thinly sliced
1 1/2 cups of barbecue sauce
6 hamburger buns
- Press the tofu between paper towels until the majority of the water has been squeezed out.
- Slice the tofu into 1/4″ thick slices.
- Heat oil in a large skillet and fry the tofu pieces until they’re golden brown on both sides.
- Add the onion and cook for a few more minutes until the onion has turned clear and softened.
- Add the barbecue sauce and cook on low for an additional 10 min. so the tofu has time to absorb the flavour. Adjust sauce amount as necessary.
Hubby and I never make a huge deal out of Valentine’s Day. I think we both know that it’s a holiday created by card companies to make a few extra bucks. That doesn’t mean that I’m not a complete romantic though! Hubby had two dozen of the most beautiful red roses delivered to my work around lunchtime which was a nice surprise! For dinner we always stay in and watch a movie, ordering takeout. This year we ordered from our favourite local vegetarian restaurant – The Jasmine Garden and the meal didn’t disappoint! We got our chocolate fix too, enjoying one of the best slices of vegan chocolate cake ever made! Best of all….leftovers! We enjoyed our meal accompanied by some tasty red wine and a good snuggle on the couch with a romantic movie!
HAPPY VALENTINE’S DAY!
I love shopping online for books but sometimes I don’t know what I want! While looking for some new cookbooks, Amazon recommended ‘The Vegan Slow Cooker’ by Kathy Hester. I can’t begin to tell you how excited I was! We had gotten a slow cooker as a wedding gift but I’d never used it because the only things I knew you could cook in it revolved around meat!
When the book arrived a few weeks later I couldn’t wait to try out the recipes. I flipped through and found one I was instantly interested in – Butter Chick’n. I had tried a few different recipes for mock Butter Chicken but wasn’t impressed with any of them! This one seemed simple enough and sounded delicious so I decided to give it a go. That was 3 weeks ago and I’ve made it 3 times already (doubling the batch for leftovers). I even made it for our closest friends who also couldn’t believe how delicious it was! I’ve tried a few other recipes we really liked but this one is still my favourite!
If you’re looking for a last minute gift for a veg friend then try this book! I’m so happy to finally be getting use out of my slow cooker and it’s great to come home to delicious meals hot and ready for you after a long day at work!
It’s that time of year again where the nights are getting colder, the sky is getting gloomier and the days are shorter. This time of year always seems to be when I start craving my Mom’s homemade soup. Last year I asked her how she makes hers since it’s always so delicious! I’ve since made it my own by adding some variations to it but the great thing about soup is you can always substitute, subtract or add what you’d like and it still comes out delicious!
1 celery stalk finely chopped
2-3 containers of vegetable broth
1/4 cup of onion finely chopped
1 small carrot finely chopped
1 can of lentils or 1/2 cup of cooked rice (optional)
1 can of spicy red pepper diced tomatoes or 2 fresh tomatoes finally diced
Spices (I use a few shakes of each)
2-3 bay leaves
Small amount of garlic
Red wine (optional)
1-2 tbsp. vegetable oil
Start by sauteing the onion with a little bit of vegetable oil in your largest cooking pot until they become clear. Add a spoonful of minced garlic and the spices you like (I usually use a few shakes of parsley, basil, sage and oregano). Next add the celery and carrots along with the bay leaves and a splash of red wine if you have it. Continue to saute until the celery and carrots seem to have softened up and add your can of diced tomatoes. I love the spicy diced tomatoes because they add a light heat to the soup. Let this simmer together to get the flavours mixing for about 5-10 minutes. Next add your lentils or rice if you wish and finally the vegetable broth. Turn up the heat to high and bring to a boil, partially covered. Then turn the heat to low and let everything simmer for about an hour. Leave the bay leaves in the soup for the added flavour but don’t eat them!
Personally I love to make this soup in the evening, then let it sit overnight so the flavours really absorb one another before eating it. My Mom never made it with lentils but I started adding them instead of the rice because they’re good for us vegans! As well I use more vegetable broth then she does because I like having less in my soup and more broth where she prefers it being thick and chunky, so again there are so many variations you can try!
Happy Thanksgiving fellow Canadians!
I’ve never been one for ‘fake’ meat although Hubby has dabbled here and there so when he suggested we pick up a tofurky this year I wasn’t really for it. Especially since they were 30 bucks and we would be the only two eating it! After talking it over, I figured there was nothing to lose. If we didn’t like it, we never had to buy one again and with all of the other food I had already picked up, we didn’t need to worry about starving!
|Our first Tofurky!|
So when I got the tofurky home I realized that for 30 bucks you actually get a complete meal. The tofurky was stuffed with dressing, it came with gravy, a basting sauce, ‘wishbones’ and even a chocolate cake dessert!
|Hubby chopping fresh herbs to season the roast.|
We made the tofurky as per the directions on the package. I picked up some potatoes, carrots, onions and turnip to surround the roast. When we pulled the tofurky out of the packaging the first thing we noticed was how delicious it smelt! This was fake meat?!
|Ready to go in the oven!|
Hubby and I put the roast in the middle of a casserole dish then surrounded it with the veggies. We mixed up the basting liquid and dripped half of it over the roast. I added some dried spices to the veggies as well as some fresh basil and sage.
|It’s cookin’ time!|
We had to be at my Mama’s before the tofurky would be done but as she’s only two minutes away we set a timer and Hubby came back to finish the basting and carry it over, nice and hot.
|Our Thanksgiving table complete with our first Tofurky roast!|
The first thing everyone commented on was how delicious it smelt but only my Mother-in-law had the nerve to try it with us! She said it couldn’t replace her turkey but that it tasted pretty good! As a regular meat eater that was pretty impressive to us! I can’t remember the last time I ate meat and it’s been about a year for Hubby and we both loved it! I couldn’t believe how flavourful it was! It didn’t have the exact texture of meat but it definitely exceeded my expectations! Of course the rest of our meal was fabulous – mashed potatoes, gravy, stuffing, squash, carrots, beans….Mmmm!
For dessert we had a delicious vegan friendly apple pie to share which of course went over well – omnivores and vegans alike!
|Delicious, delicious pie.|
We had lots of leftovers which was perfect for the second Thanksgiving we had on Sunday and even some more to enjoy today….in fact we have at least one more day’s worth. Definitely the best part of Thanksgiving!