Archive for quick and easy

Veganmofo: Selection of Quick meal tips: Frozen Burgers

Being a student sometimes bringing cooking to a back burner, I won’t get into a post about the various levels of terrible junk I consume in the guise of ‘diner’ most evenings (maybe another post). But I found a selection of easy, under 30 minutes to whip up meals which I’ve enjoyed over the past few weeks.

The key to quick and easy meals is timing, multitasking and sometimes convenience food. Ok, so you going to grab that frost bitten veggie burger and pull a sesame seed bun out of the freezer, again. No big deal, take a few extra steps and it can really make the difference.

Tips for burgers from the freezer:

  • Marinade or sauce it. Glaze your frozen patty in a thick, maybe sweet BBQ sauce, or Plum Sauce. Raid your condiment shelf for inspiration.
  • Take the time to pre-heat the cast iron or use a grill. Sure, it’s a frozen burger but it’ll taste better grilled or seared properly.
  • Toppings. Avoid the urge to squirt ketchup and call it a day. Mix it up with salsa, veggies, fruit (grilled pineapple!), chutney or some fancier pickles/sauces from the local market. Even adding lettuces/tomato gives you something fresh and a nice contrast to the chewy burger texture.
  • Onions/Mushrooms. They fry up in minutes and can take the bruger experience to the next level.
  • TOAST YOUR BUNS. If you spend time on nothing else, crisp the inside of that bun.

The little Darling featured  below may appear simple with its no-name ketchup and mustard, but the secret lies in that big meaty chunk of purple heaven. A wide slice of onion, which I baked in the oven (directly on the rack) and then broiled just before the burger finished. Amazing.

Happy Mofo’ing!


VeganMofo: Another short quirp, the magic of sprouts

Brussels Sprouts get a lot of flak, I find shredding them and frying them to crisp makes these tasty morsels come alive.

Great simple way to eat your greens

1 stock of Brussel sprouts, shredded
1 tbs olive oil
2 cloves garlic
handful of sesame seeds
1 tsp salt
fresh ground pepper
cast iron pan preheated.

Saute garlic, then add sprouts in batches. Season, cook until starting to crisp.

Theppk’s Cookbook Challenge #2: Week 1 Apetite for Reduction!

That’s right, cookbook challenge is back! This time we’ll be starting with Isa’s latest book.

Get all the details on this weeks challenge and snoop what everyone else is making here.

My first dish is simmering away from page 133

Mango BBQ Red Beans!

Super easy and man does it smell good. Not sure I’m going to want to add Agave to it… Maybe I will eat a bowl and then decide.

Super easy directions, pantry friendly stuff and it comes together quickly.

JUST BE SURE TO KEEP A CLOSE EYE ON THE ONIONS AND GARLIC. Maybe cook on 5 or lower, I caught mine burning a few times.

Otherwise it smells and tastes fantastic. I served mine over brown rice and saved the rest for lunches.

Veganmofo: unlikely pair

This is one of my current late night, no groceries and papers due in 6 hours meals.
Potatoes and sesame seeds!
Because protein is important, but not always present in my apartment.

Cast iron skillet
Olive oil
Sesame Seeds
cumin, mustardseed, sage, thyme, oregano, paprika, Cayenne, coriander, rosemary, pepper and anything else you find laying around.

Pre-heat oven to 400, dice potatoes and toss in oil, spices and seeds.
Throw your skillet into the oven with potatoes (I put extra oil over top, to be good and sure nothing sticks). cook for 20-30 minutes or until done.

Stir occasionally and enjoy!


Apologies for the bad photos, this was eaten late and our lighting is awful.

Veganmofo: White Trash Food: The White-Trash-A-dia (or using unused appliances )

One of the veganmofo recurring themes is using Appliances you never use, one of mine would be my Gorge Forman Grill. Neglected appliancesSo when lunch time hit, I busted that puppy out to make some white trash quesadilla.

May I present the “White-Trash-a-dia!”
White trash-a-dia

Earlier this week I found some cans of amy’s re-fried beans on sale at planet organic! so today I whipped one out with some vegan cheese slices and jar of salsa.
Here’s what it takes:
The makings of a white trash meal

white trash quesa
1 can re-fried beans (spicy)
1 jar medium salsa
1 pita pocket (or tortilla)
2 slices of processed vegan cheese
optional: pickled jalapeƱos

Pre-heat your forman grill. As it preheats tear your cheese slices and cover the bottom of your pita. Open the can of re-fried beans and using a knife spread a suitable layer of beans over the surface of the pocket. If you have jalapeƱos add them too, and roll up your pocket.


Place on pre-heated grill and press down (watch when you press down on the grill! I burnt my finger… again). Wait until the outsides are toaste d and crispy and the “cheese” melts and starts to come out the ends.
Enjoy with a side of salsa or to up the white trash feel free to include vegan sour cream or vegan cream cheese and bacos.

VeganMofo: Taco Dinner

Just a quick write up about a quick and easy favourite. TACOS!


Back home this was one of the few meals my mother (notoriously picky eater) would eat, so it became somewhat of a staple. Now usually we served these puppies with diced peppers, onions, tomatoes, mixed greens and fancy fixings. But with our limited pantry we keep it pretty simple:

Yves classic ground
Romain lettuces
And shells

Usually I would dice mushrooms and onions to fry with the garlic but as my roommate hates both those things, we skipped them. First brown your garlic in the pan, then fry your fake meat until heated and crispy. If you have any favourite seasonings feel free to add them in as it cooks, I used paprika and pepper because supplies where limited. Now you add your salsa and continue to cook until it gets all nice and bubbly. The salsa will cook down and flavour your fake meat to make a simple and tasty filling for your crispy shells.

Note: I also like to heat the shells in the oven for 5 minutes so they get extra crispy and a little toasted.


Serve in shells with lettuces and toppings of choice. Mine was an extra dollop of salsa and hot sauce. MMM.

What are you favourite taco fixings?

More photos from a kitchenless cook

Despite my lack of kitchen, I have still been eating and photographing but with my new job and early, early hours blogging has taken a back seat (I apologize). So to hold you foodies over, here is another set of eats from our kitchenless home.

One of the absolute easiest and go to meals this past month has been roasted potatoes and packaged vegan meats. Sad but true. Roasted veggies (primarily potatoes) are easy and simple to prepare, very basic/minimal chopping and then tossed with spice mixes and oil you can toss it onto a baking tray and slide it into the oven and forget it. You can even reuse the same baking sheet for the next few batches (not optimal for sanitation, but with no sink for dishes I was comfortable with letting this slide). I just threw the vegan bacon onto the baking tray once the potatoes where soft.
Another dish that brings shame to the supposed health of a vegan diet but is right at home on this blog. Mashed potatoes topped with fried yves veggie dog slices and onions. Fluffy, crispy, greasy and fatty. Excellent. Look at how it shines (… ok, now I feel a little like paula dean).
And another quick shot of the bechemel sauce from last post, I just enjoy the kitchen carnage hidden in the back.

Simple Potato Curry

I originally found this on a LJ community and made enough to last me all week. I also used some leftover curry to fill some home made samosas! This is a great week night curry that you can throw together easily and enjoy leftovers for lunch. Being a little lazy and less authentic, I used whole wheat tortillas to scoop this stuff into my face.

Easy Potato Curry

4 large potatoes, unpeeled diced and boiled until soft.
2 T canola oil
1 yellow onion diced
3 garlic cloves
1 large carrot sliced into thin coins
5 t hot curry powder
4 t garam masala
1 fat inch of frozen ginger, grated
2 t paprika
1 t sea salt
1 can stewed tomatoes broken up (or diced if you have it!)
1 can coconut milk
1 large can chickpeas, rinsed
1 can peas, rinsed

Plop your potatoes into a pot of salted water and boil until tender. Drain and set aside.

If you don’t have pre-boiled potatoes, do this while you wait.
Warm oil in a large pot (enough to fit everything) over medium heat. Add your onions once the oil is heated, saute for 2-3 minutes before adding your garlic. Once onions are translucent and garlic is fragrant toss in the carrot pieces and cook for 3-4 minutes. Then add your spices. Cook for 1-2 minutes while stirring. Now add your potatoes, rinsed beans and peas, cook for a few minutes. Now dump in your canned tomatoes and coconut milk and bring the whole thing to a low simmer for 5-10 minutes. If you find the curry to liquidly as I did, sift in a little corn starch to thicken it up.

Light and Easy snack

Latest snacking obsession for when I am craving something sweet is a cup of frozen fruit. Berry medley being the way to go, but fruit salad makes a close second. Now just try and save some for your morning smoothies!

Pizza porn

The quick, easy and always a great fall back mid week meal. The pizza. Here in Canada, we are blessed with something called Danny’s pizza crusts (now come in WW too!) so our freezer is stocked with pre-made crusts topped with sauce. Now this isn’t anything fancy, but it is convenient and cheap. So here we go.

Trying to hold onto my teenage years, my favorite pizza combo is still toffuties vegan slices with yves pepperoni and some herbs. But being as how I haven’t bought vegan cheese in a while (and superstore seems to have stopped carrying it {FUCKERS!}) here is a healthier alternative.

Appearing: Green and red bell peppers, carmalised onions (I did this with sugar, because the internet told me too, although good next time I will just cook them), mushrooms, canned pineapple, vegan pepperoni and tomato slices.

Please excuse the lighting, but in these parts dinner is served at 8.

« Previous entries