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Tag Archives: vegan food
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!
The first time we ended up at Mongolian Grill was an accident. We had family visiting and our reservations at another restaurant got mixed up. We were starving and freezing cold (as it was the dead of winter) and trying to figure out another place to eat that would also have vegan options for Hubby and I. Being a Saturday night most places had long lineups or were booked solid with reservations but when we called Mongolian Grill they said they could seat our large party immediately.
What a unique experience! You build your meal in the dining area, top with the sauces and spices of your choosing, then stand around a large circular grill while the cooks prepare it for you! Since you are essentially building your own meal it’s easy to veganize. They have tons of great vegan options, some of which include various noodles, lots of veggies, tofu and different sauces and spices for flavour! They also provide a small salad bar.
Your food is cooked with everyone else’s on a large grill so we let the cooks know from the start that we were vegan. They immediately scraped and cleaned the grill for us and then sectioned off part of the grill with a separate pair of swords to ensure our food didn’t come in to contact with any meat.
Since then Hubby and I return every month or so to enjoy the delicious food! It’s the perfect place to eat before heading to a movie or to just wind down after a busy week! The cooks have always been more than accommodating and have never made us feel like we’re inconveniencing them with our requests. Our servers have always been very friendly as well! For all you can eat, Mongolian Grill’s pricing is more than fair and I loved the relaxed atmosphere – perfect for catching up with family or a date night out!
You can check out their website here.
This sandwich is exactly what the title says – toasted tomato with hummus and kale! We were getting extremely low on groceries in the house the other day but I was determined to make use of the food we had left in the cupboards. I realized I had everything to make a toasted tomato sandwich – my Mom’s favourite after a long day of working and coming home to two hungry kids – but I’m not too keen on them. Then I got to thinking – I love hummus and cucumber sandwiches, what about hummus and tomatoes? Even better, I had a bunch of kale in the crisper! And that’s how I came up with this delicious sandwich!
- 2 slices of bread
- 4 slices of tomato
- A leaf of Kale
- Salt and pepper
- Toast your bread
- While toast is still warm from the toaster, spread your hummus on both pieces of toast
- Lay your four slices of tomato on one piece of toast with your kale leaf on top
- Sprinkle a pinch of salt and pepper on top of the kale leaf (optional)
Voila! You have a tasty lunch in just minutes!
Hubby and I ended up in Brantford, Ontario for most of the week due to a family emergency which left us wondering where we were going to eat. We have recently discovered our love for burritos and one particularly hungry afternoon we started looking up mexican restaurants in the area. Up popped Burrito Brothers in downtown Brantford so we plugged the address in to our GPS and were soon at 38 Dalhousie St.
When we walked in to the restaurant the first thing that jumped out to me were the words ‘Vegan’ and ‘Gluten Free’ on their menu board! Next up was how clean and colourful the place was! The staff were incredibly helpful and since it was our first time there they basically created our burritos for us! It was my first time having sweet potato as a filling in my burrito and definitely won’t be my last! That plus their vegan guacamole, salsa and an assortment of veggies had me both satisfied and excited to come back again!
We visited Burrito Brothers two more times that week, bringing different family members with us to try their food and each time we left completely stuffed but craving more! Just wish we lived closer!
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.
I don’t know what it is but sometimes I crave those old meat classics. I always liked the taste of meat but I can’t stand the thought of where it came from. It’s why I love making a Tofurky on special occasions or adding veg chicken to a jambalaya. Although I was never big on lunch meat, one day out of the blue it seemed to call to me. So instead of consuming something that went against my morals I built a vegan version instead. My husband loved me for it! He was a meat and potatoes kind of guy so I was shocked and delighted when he first decided to become vegetarian and then went on to be full vegan with me. That being said he loves when I make the vegan version of all of his old favourites like lasagne and Shepherd’s Pie. It’s great that the vegan section in grocery stores is forever growing. Years ago making something like this sandwich would have never been possible!
To make a Lunch “meat” Sammich:
- Whole wheat bread
- Tofurky deli slices (they come in a variety of flavours which I sometimes mix together)
- Tofutti cheese slices
- And toppings of your choice – mustard, relish, pickles etc.
I’m going to assume you know how to put together a sandwich – if I walk you through it I’d feel like I was making fun of you!
We don’t make these all of the time – after all everything that goes in to them is heavily processed – but they’re a great way to satisfy a craving and stay plant friendly!
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!
My hubby’s new favourite treat, we first tried these out around Halloween time when the Reese’s Peanut Butter Cup commercial’s kept taunting us. Hubby and I have always had a soft spot for sweets, especially those revolving around peanut butter and chocolate! After a few tries and a few small changes to the original recipe we got off The Kind Life website, we’ve finally perfected it to our liking! Be careful, these are incredibly addicting!
1/2 cup of vegan margarine
3/4 cup of crunchy or smooth peanut butter
3/4 cup of graham cracker crumbs
1/4 cup of sugar
1/2 cup of soymilk
1 cup of non-dairy chocolate chips
1/4 cup of chopped walnuts
Line a 12 cup muffin sheet with liners
Melt the margarine in a saucepan over medium heat
Remove from heat and stir in the peanut butter, graham cracker crumbs and sugar until it’s well mixed (I remove from heat because I was finding the ingredients would burn if I left them on while combining and mixing)
Put over heat and continue to stir for a minute more so that everything is well melted
Evenly divide the mixture between muffin cups (a few scoops per cup)
Combine the chocolate in milk in another saucepan (or clean out and re-use your first one)
Stir over medium heat until the chocolate has melted
Evenly distribute over the peanut butter mixture and sprinkle on the chopped nuts
Place in the refrigerator and for best results let them set overnight
We’ve tried them with both the soft and crunchy peanut butter. Hubby loves them either way although I love them with the added crunch. Both work well and are completely delicious!
One of our absolute favourites is this delicious and nutritious bean dip. Eat it with nacho chips, crackers or our favourite – naan, and enjoy!
1 can of black beans (drained)
1 cup of spinach (raw)
3/4 cup of salsa
1 tsp. of Cumin
2-3 tbsp. of ground flax seeds (optional)
A pinch of salt
Combine ingredients in a food processor and process on high for about 2 minutes or until everything is well blended.
In the meantime put slices of naan on a cookie sheet and cook for about 5 minutes at 375F. Check regularly and remove when slightly toasted, then use a pizza cutter to cut into small triangles.