Monday, August 8, 2016
Sunday, January 11, 2015
Hi everyone, it’s seena here. Mark says we don’t need another chili recipe, but when you’ve created the Best. Chili. Recipe. Ever. I mean, come on, it has to be shared. Am I right? So, I’ve gone rogue and taken over the blog this week, mwahaha.
I think we need to consider a family or kid approved button for recipes Stella thinks are awesome. Like this chili recipe. She asks me to make it on a regular basis. Is it weird to think that for anyone looking for good vegan recipes that ‘kid approved’ means it’s extra good? Today is the coldest day on record this winter. Something about an arctic air mass. Perfect day to make chili for dinner. Woohoo! says Stella.
PS: Mark would spend a lot of time including links to cool articles and videos and stuff. Not me. I have art to do.
PPS: Step 2 of the recipe is super important. Don’t skip this step. Cook those spices for a full five minutes!
PPPS: I serve this recipe with a delish cornbread I’ve adapted from Julie Hassan’s Vegan Diner Classic Comfort Food cookbook that’s a new family favorite. (Ok, so one link.)
1 ½ cups whole wheat pastry flour
1 ½ cups polenta instant corn meal (this is closer to corn flour and avoids the gritty texture of traditional corn breads that my family does not enjoy)
¼ cup white sugar
2 scant tablespoons baking powder
2 cups soy milk
¼ cup of your favorite oil ($10 says my mother-in-law uses applesauce)
Grease a square 8x8 baking dish and set aside.
Mix the dry ingredients in one bowl, the wet in another. Add the wet ingredients to the dry being careful to not overmix. Stir until barely combined.
Pour in the greased dish and bake at 400C for about 45 minutes or until the centre of the cornbread springs back when touched.
Let cool for about 15 minutes before cutting. If you can wait that long. I tend to serve half of the cornbread, warm, with our chili and freeze the other half until the next time I make chili. So easy! Hope you like it!
Sunday, November 30, 2014
6 red sweet peppers
1 cup vegetable broth
2 tsp iodized salt
1 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp curry powder
1 Tbsp minced garlic
¼ tsp cayenne pepper
¾ cup dry couscous
1 cup canned garbanzo beans, drained and rinsed
2 large ribs celery, diced ½ cm
3 green onions, thinly sliced
1 cup dried cranberries, chopped
½ cup dried apricots, chopped
1 cup chopped walnuts, toasted
1 cup shredded vegan cheese
1 tsp chia seeds or ground flax seeds
Preheat oven to 375°F. Spray a baking sheet with pan spray. Slit the peppers down the center of the top of the pepper, from stem to near the tip, leaving the stem intact. Gently spread peppers open and carefully remove seeds. Season the inside of the peppers lightly with salt.
In a small saucepan, combine broth, salt, olive oil, lemon juice, curry powder, garlic and cayenne pepper. Bring to a quick boil over high heat. Stir in couscous. Immediately remove from heat and quickly cover with a tight-fitting lid or plastic wrap. Set a timer for 15 minutes.
When couscous is cooked, remove lid and fluff with a fork. Place couscous in a large bowl, add remaining ingredients and toss to combine.
Equally divide mixture and lightly pack into peppers. Place on baking sheet and bake in preheated oven for about 15 to 20 minutes.
And now the moment you've all been waiting for: we are at last going to announce the winner of the contest from our last installment. The number of entries we received was truly underwhelming, I have to tell you. In fact, at last count, I believe we had reached a grand total of... zero entries. Seriously, people? Hmm. I may have undersold this prize somewhat. Or over-mocked. (You know it was all in fun, right?) Okay, new plan. We're going to sell it instead and raise funds for Earth Day 2015. Wish us luck!
While we were sitting around waiting for the avalanche of excited contest entries that never came, Meatless Monday just kept on trucking. Philadelphia is the latest municipality to bring out meatless options in all their school cafeterias on the first day of each week. Way to go, City of Brotherly Love! If you're reading this, Philly School Reform Commissioner, we think this week's recipe would be a huge favourite of your students.
Hope you enjoy it!
Sunday, November 2, 2014
“The New Dubliner’s Saturday Supper”
¼ lb (140g) veggie bacon of choice
¾ lb (340g) veggie sausages
¾ lb (340g) onions, coarsely chopped
2 lbs (900g) small potatoes
1 pt (550ml) water
Salt and pepper to taste
1 Tbsp margarine
Fry bacon, sausage and onions in margarine until the onions are golden, about 10-12 minutes. Peel potatoes or leave vitamin-packed skins on the mini spuds and chop in half or smaller for quicker cooking and add to the onions. Stir well and leave for one minute.
Pour water into the pan, add salt and pepper and bring to boil. Reduce heat to low and simmer until potatoes are soft, about 10-15 minutes. Check with fork.
I meant to get this post out last weekend, but with WordsFest and VegFest both on the calendar, it turned out I was too busy. Why does everything happen at once? And yesterday I began a writing regimen known as "NaNoWriMo," which means I have a very busy month ahead of me. But that doesn't mean I don't take time to provide a new recipe to my loyal readers.
The inspiration for today's recipe came from a recent basement clean-up, when we found we had two copies of a small Irish cookbook we had purchased years ago as souvenirs and then forgot to give out. The recipes in this booklet are not actually Meatless-Monday-friendly as a rule. In fact, they made me think, Is all of Irish Cuisine based on a dare? The instructions seemed to be, take some animal parts (like "Pig's Trotters" for instance) boil them for three hours and then "Remove Scum." The fact that the words "Remove Scum" occur not once, not twice, but multiple times in the book tells you most of what you need to know.
But I love a challenge, so I found one that seemed fairly simple that could be easily swapped out for some vegan meat substitutes. The friendly-sounding "Coddle" announced itself to be "The True Dubliner's Saturday Supper," which does have a day of the week in it, after all. And no scum to remove! Perfect. :) And as an added bonus, I am happy to announce that our extra copy of "Real Irish Cookery" is MRM's first giveaway. It's probably a collector's item! Click below to enter. Good luck! I will announce (and gather mailing address from) the winner next week.
a Rafflecopter giveaway
P.S. Please promote this contest on your favourite social medium with the hashtag #RemoveScum or the words, Yes, I want to remove scum!
Monday, October 13, 2014
This Monday is a day of thankfulness for my Canadian readers, but this week is also the fourth anniversary of my Meatless Monday blog, so I have an extra reason to celebrate. About 208 Mondays ago, I sent an e-mail and started a blog, and I'd like to take this opportunity to thank all my readers for sticking with me. I appreciate all your efforts to make a difference.
By some weird coincidence, today also marks the launch of a new meatless e-cookbook from the "Kids Cook Monday" campaign which includes one of our favourite Young Family recipes. It is an honour just to be included in this publication, of course, but I have decided to award us with Best Recipe in the Collection, as well. Aw, shucks. So much to be thankful for!
If you're looking for great Thanksgiving recipes, you could try one of these:
Instead of posting a new recipe this week, I am giving you a whole cookbook - click the book cover below to download. Twelve times the fun! Hope you will find a recipe to your liking (hint, ours is the best one and you should choose it, see page 12 for details) for your next meatless meal. And check back two weeks from now for our first MRM giveaway contest!
Sunday, September 28, 2014
2 cups - shredded green cabbage
2 tsp - coconut oil
1 tsp - cumin seeds
1 small cooking onion, thinly sliced
1 tsp - minced ginger
2 finely chopped green chilies or to taste
½ tsp - Turmeric powder
4 tbsp - shredded coconut (unsweetened)
½ tsp – iodized salt
1. Heat oil in a skillet, add some cumin seeds and let it sizzle.
2. Add the finely sliced onion, minced ginger and sauté for 2-3 minutes.
3. Add the shredded cabbage, green chilies, turmeric powder and stir gently for about a minute.
4. Cover with a lid and cook the cabbage over medium heat for 5 minutes, stirring once.5. Once it's cooked tender, stir in shredded coconut and sprinkle salt on top.
Recipe courtesy of Krisha Indian Cooking school:
A great way to find out about new meatless products is to attend a vegetarian food festival. We have attended the Toronto Veg Food Fair many times, once attended one in Michigan and are quite excited that the first London VegFest is now less than a month away. To get us in the mood, we travelled to Guelph last weekend for their first VegFest, which we (and about a thousand other people) thought was a complete success. The weather co-operated, the food was great and people were in an all around festive mood.
Highlights for us included meeting Derek, one of the owners of Esther the Wonder Pig, hearing Gene Baur speak about meatless eating and the early days of Farm Sanctuary, seeing all the great vendors (Stella and I both got new t-shirts), eating delicious Indian food, and having mind-blowing vegan donuts and cupcakes for dessert (yes, we have a weakness for them, don't judge). Speaking of Indian food, the Krisha Indian Cooking School was kindly giving away recipes to attendees, so I have made one of them this week's recipe. Hope you enjoy it.