Archive for vegan

Tasty Week night meal

Sorry for the long absence, I just reclaimed my kitchen from the mold and bacon grease/roommate related mess. Late classes followed by tasty tasty full meals.

The prep was pretty easy, I defrosted some mock chicken breast, 4 in total. Took two to cover with garlic, olive oil, dijon, thyme, pepper, celery, balsamic vinegar and diced green onions and set them aside to marinate.

The other two were chopped plain and added to a bowl with celery, cabbage, green onions, white onion, vegan mayo, dijon, pepper and so on. So lunch tomorrow was the leftover diced carrots, celery and cherry tomatoes for work.

Back to the cooking, I rubbed 3 potatoes with olive oil and tossed them into the toaster oven. Then I shredded a head of cabbage and 1/2 onion to fry in margerine with onion/garlic/celery/pepper. Splashing in water as needed to braise it up, eventually reducing it with white wine.

Steamed some carrot chunks and added my mock-chicken to the toaster oven.

Final plate! Braised cabbage; steamed carrots; roasted dijon vegan chicken; roasted celery/onions; cherry tomatoes; and baked potatoes.

Not pictured is the balsamic glaze for the carrots and the dijon reduction sauce for the mock-breast.

Added some hot tea for the throat and voila!

Update on my lunch tomorrow to come!

Followed by Cabbage may be the greatest vegetable ever! it’s 79 cents!! For over a pound, easily adds a quick cooking veggie for all meals and keeps forever. Salads, Slaws, Chicken Salad, braised veggies, steamed, used as lettuce or whatever! Good times.

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.

FoodNetworkFriday (FNF!): Spicy Cherry Ribz!

This week’s recipe, originally from Guy Fieri,, for sppicy cherry ribs. First off, this sauce is amazingly complex, like you can almost feel/taste it’s flavour changing in your mouth. Not at all what I would describe as a BBQ sauce, but yet still rich, smoky, sweet, spicy, savoury blending all at once.

I made a few changes because canned cherries do not exist in CANADA. I tried every store, spoke to managers, they were not having it. I could have cherry jam, cherry pie filling, frozen cherries or fresh. Fresh ones were on sale, so I used those (which was messy! but so good). I also didn’t measure my ginger/garlic, instead i opted to use purees of both 3 spoons of ginger and 2 heaping spoons of ginger. I was also tempted to add a little brown sugar to my sauce but held off.

For my ribz, I decided to utilize the beautiful and head sized portobello caps I had from costco. As such, I should have reduced the amount of spice rub used but didn’t. I sliced halfway through the caps to create tear-able riblettes. Brushed the top sides of the caps with mustard as the recipe suggests, and then just shorta dumped the rub on and mixed it a bit.

Then they went covered into the fridge for way longer than required (I sorta forgot about them for a week).
Mushroom version

Bringing us to today! I cooked up the sauce as the recipe describes, painfully pitting and chopping cherries. As a result my final sauce was kinda jelly like, thick with little sweet/sour cherry bombs throughout. I smushed them up while cooking, but I kinda liked the chunks. In the future I may try blending the final sauce for a smoother glazing approach.

I baked the rubbed mushrooms and last minute sliced a bit of seitan I had into sticks/ribs. The seitan wasn’t rubbed or marinated, just brushed on both sides with olive oil. I baked at 350 for 15 minutes on one side while the sauce cooked, flipped then another 15 on the other.

Reduced heat to 250, and here came the tough part. I couldn’t choose between a light glazing/brushing of sauce to create an extra crispy sell served with additional sauce OR if I should stick with the recipe and dump the whole mess into the pan to broil. I started with a light coating on side, baked for 10. It looked pretty good, but after reading all the other posts decided to flip everything and then liberally cover with sauce and bake for another 15. Then out and flipped once more with everything bubbling, stir around the sauce and broil for 5-6 minutes.


The results were amazing!!The seitan developed an amazing colour/glazed coating. Nice and crisp while soft and chewy in the middle. But the mushrooms really stole the show! they were moist, meaty, chewy and simply amazing. The texture was out of this world.

Seitan Riblet

Here’s the thing, through baking the mushrooms let out a LOT of water which I drained and all was good. But i really should have drastically reduced the rub because while baking, mushrooms sweating, spicy ribz rub ran everywhere and mixed into the sauce. So my ribz where extra hot! The baking and additional Cayenne really turned up the heat! So I would try halving the rub next time, or maybe try leaving it out. In the mean time I’ll be eating these tasty babies in small batches.

Mushrooms had such a unique meaty feel.

To round out the meal I mashed some taters in skin mixed with an amazing Vegan-mayo styled dill/chive/garlic dip from the Farmers Market. It was very similar to a super thick cream cheese/sour cream dip. Making a nice creamy, slightly tart, with a bit of bite, extra flavourful side dish! And added some steamed veggies for colour!
I even had enough for lunch for work! yum!

I’m also planning to use some of the remaining seitan/mushroom ribs for a rib sandwich if I can find a nice, easy, cooling,creamy slaw to serve it with. Another idea I toyed with was serving the ribs pho style atop a rich noodled broth with veggies.

More photos on Flickr.

The ugliest scones the world has ever seen


With the help of my good lacky James, we made the pumpkin cranberry scones from Veganomicon, minus the pumpkin as I did not have any. Instead we used a cooked and pureed carrot and some apple sauce. We also made these into drop scones because the batter was wet and we are lazy, hence their hideous appearance.

We reduced the liquids a little to account for the added moisture of apple sauce, but obviously we could have reduced further. They also burnt a little on the edges (too close to the bottom element).
For an added twist (and because we lacked Pepitas to place on top) I ground some walnuts and brown sugar to sprinkle on top).Either way they taste great, and were delightful alongside coffee and allowed me to use my remaining soy cream.
Also here is just another shot of the coffee because it has been far to long since I last had some.

Ah, coffee my one true love.

A Return to testing

This is a test recipe from and upcoming zing called “Cooking with my Craw-Daddy”, this is a recipe for

Croquignole Banane. They are like a fried pastry or dough nut.

.Light sweetened goodness.

The recipe is really easy, these are a snap to make and their subtle banana flavour makes them outstanding. Really great treat, just be sure to watch your oil temperature for the start I had mine off a bit which resulted in slightly doughy centers. So be sure to keep a look out for the zine! And help support fellow ppkers!

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.

Just a photo

Today I bring you:

Cookbooks, Organized by colour.

Sometimes things just don’t go right

For example me and following recipes. Measuring and following a set path is something I always find myself drifting from. I don’t sift. Measures are half assed at best, mostly guess work.

That being said, I love recipes and cookbooks. I read them like novels and my collection is always expanding. From cookbooks exploring the divine world of vegan gourmet, damn tasty food and the simple “students” cookbooks which contain more ideas than insight into the culinary world.

For example here is a dish from one such student cookbooks which sounds good in theory but needs a little something on flavour. Not sure what that will be yet, it was edible, maybe even ok, but it could be so much better.

Broccoli Soba with spicy peanut sauce, leaves a little to be desired. All the flavours are there but down played, I saved some sauce to fix up later and will post about the results. Fresh broccoli would improve this dish immediately. Up the ginger, the garlic and the peanuts because frankly it was a little bland.

The concept is good and this would be palatable for the masses, but I find myself craving more flavour. Perhaps the addition of hot sauce and roast nuts. The sauce needs to be richer, but when on a time restraint its a filling meal thats easy to make. Good hot or cold, I’ll get back to you on my additions.

VeganMoFo: Kick ass greens (as promised)


Despite the blog title, I do love me some greens and when I’m not making Kittee’s amazing Collards, I like to make something like this:

Kick Ass Greens

  • One Large bunch of Greens (I used Rainbow Chard)
  • 3 Large Garlic Gloves
  • Earth Balance or other Vegan Margarine
  • Raw Sunflower seeds
  • Liquid smoke (just a few drops)

To start wash greens and get ride of any super tough ends. Mince your garlic and melt a generous wedge of EB in your pan. Add garlic and saute until fragrant and tender. As garlic is cooking, slice greens into thin long strips (I like to keep my stems and just dice them finely, their good for you!!). Once Garlic is starting to brown, add in your Seeds and roast until golden. Shake off most of the water and add your greens in batches, allowing them to cook down before adding another handful. Keep stirring and as they cook add in a few drops of Liquid smoke until that hickory scent begins to fill the kitchen. Serve as a side dish, or add to pasta sauce for a healthy kick.

These are also great is diced finely and mixed with a vegan cream sauce over pasta.

Doughtnut days


That’s right, we made doughnuts and they were awesome. Recipe curtsy of Random Girl .
We double the recipe and added some extra Mace (worth the purchase it gave the dough a lovely sweet spice). Some where fried, other’s baked (with a unfortunate accident for those on the lower rack >.<).inside shots!

We started with taking the warm baked donuts and dipping them first into melted earth balance and then into a bowl of cinnamon sugar with cinnamon. Very good, although messy our technique was not presented. We also took confectioners sugar with water as suggested for a nice white glaze which was very pretty. Doubling the dipping action for extra sweet crispy goodness. I also turned the eb/brown sugar bowl into a glaze of its own, cinnamon style. Here they are in various forms. Assembly line

Fired VS Baked Bowl for the nerds.

These ones were on the bottom rack…. oops.

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