Monday, 9 October 2017

Rice Blend

Rice Blend

A few months ago I bought a package of different rices that had been mixed together and sold at one of the big box stores. It was ridiculously expensive, but I must admit it tasted fantastic. So when I looked at the ingredient list, I realized that I had all of the individual ingredients in my own pantry. After experimenting, this is the blend that I came up with.




Ingredients

2 cups brown basmati rice
1/2 cup black rice
1/2 cup wild rice
1/2 cup red rice

Cooking Ingredients

6 Tablespoons mushroom seasoning, optional , but adds a lot of flavour.                               

6 cups water

Directions

Mix all of the ingredients together in a pot and bring to a boil.

Reduce heat, cover  and simmer for 50 minutes.

Enjoy!




Sunday, 8 October 2017

Carrot Dogs

Carrot Dogs

This tastes surprisingly like an actual meat hot dog, or at least as I remember they taste. I usually start these the day before so they have lots of time to sit in the marinade.








Ingredients

8-12 long thinner carrots, peeled but left whole with top and tail removed
water for boiling

Marinade

1 tsp garlic powder
1/2 tsp vegetable stock powder
2 Tablespoons liquid smoke
3 Tablespoons maple syrup
1/4 cup red or white wine vinegar
1/4 cup soy sauce

1. Boil the carrots in the water until just soft. Do not overcook.

2. Mix all the ingredients for the marinade in a small bowl and transfer to a large ziplock bag.

3. When carrots have finished cooking and have cooled, add them to the bag.

4. Let carrots marinate overnight. In the morning turn the bag over and continue to marinate until ready to cook.

5. Grill on the BBQ or cook in the oven with the marinade.

Enjoy!



Tip

I serve mine with all the fixings, including cooked onions, mustard, relish, ketchup, onions, sauerkraut,  and leftover cheese sauce

Friday, 6 October 2017

Lasagna

Lasagna

This is an adaptation of Chef AJ's disappearing Lasagna recipe. This recipe takes a quite a bit of effort so give yourself lots of time to prepare. This makes 2 - 9x13 inch pans.




Ingredients

Mushroom Layer

2 lbs fresh mushrooms, sliced
2 garlic cloves, minced
1/4 cup soy sauce
1 large onion

Bean / Potato  Layer

2- 19 oz can navy beans, rinsed and drained
1 cup cooked white potato , diced
3 Tablespoons white miso
1/2 cup nutritional yeast
2 Tablespoons lemon juice
1/8 teaspoons red pepper flakes
1/2 cup water, or more to bring the mixture to a thick consistency

Additional Ingredients

2 lbs frozen chopped spinach, defrosted and squeezed dry
1-2 cups frozen corn, defrosted
1-2 boxes no boil oven ready lasagna noodles
4 jars favourite pasta sauce. I use tomato and basil lite by Ragu
nutritional yeast for sprinkling on top of lasagna

Directions

Mushroom Layer

Add mushrooms, garlic and onion to the pan and cook until all the liquid has disappeared and the onion is well cooked.

Add soy sauce and continue cooking until the liquid has evaporated.

Set aside.

Potato Bean Layer 

Add all the ingredients to a food processor and mix until it is creamy and smooth.

Set aside.

To Assemble

Pour 1-2 cups of pasta sauce in bottom of each of the 9x13 pans.

Cover with a layer of noodles.

Top noodles with a layer of the potato / bean mixture. This should use up all the the mixture.

Top with spinach.

Add mushrooms on top of the spinach.

Divide half of the corn between the two pans.

Top with a layer of noodles.

Add a layer of sauce.

Add a layer of corn. This should use up the remaining corn.

Top with noodles.

Add a layer of sauce.

Sprinkle with nutritional yeast.

Bake in a preheated 350F  oven  for 60 minutes. Let rest for 15 minutes before serving.

Enjoy!













Thursday, 10 August 2017

Inka Shake

Inka Shake

Inka is a powder that is made from roasted barley. Usually I drink it hot mixed with water to replace coffee. Recently I saw a internet post for a coffee shake. I immediately thought I could make a healthy version using Inka and a banana. It turned out so well, that my daughter likes to take it to work to sip on during the day.
Ingredients

1 1/2 cups unsweetened soy milk, I use Silk Brand
7 ice cubes
pinch stevia
1 tsp vanilla
1 small banana
1/4 cup dates
pinch cinnamon
2 Tablespoons Inka powder

Directions

Place all ingredients into a high speed blender and process until smooth and creamy.

Enjoy!

Eggless Egg Sandwiches

Eggless Egg Sandwiches

I have played around with this recipe quite a bit so that it suits my family's tastes. Firm tofu works the best in this recipe, but using a softer tofu that is lower in fat also works, but the end result is creamier in texture. I generally top each sandwich with sliced pickles and lettuce.




Ingredients

1 block firm tofu, medium firm also works, but results in a creamier texture
1 19 oz can chickpeas, rinsed and drained
1/4 cup nutritional yeast
1/3 cup prepared mustard, I use Sweet with Heat by President's Choice
1/2 tsp garlic powder
1/8 tsp chili flakes
1 tsp turmeric
1/2 tsp black pepper
1 tsp black salt

1/2 cup celery, diced fine
1/2 cup green onion, diced fine
1/2 cup cucumber, diced fine

Tofu Mayo

1 pkg soft tofu
1 Tablespoon sugar or 1/4 tsp stevia
1 tablespoon lemon juice
1 1/2 Tablespoons prepared mustard, I use Sweet with Heat by President's Choice
1/4 tsp salt

Directions

For the Egg Filling

Place the tofu, chickpeas, nutritional yeast, mustard, garlic powder, chili flakes, turmeric, black pepper and black salt into a food processor and process until desired consistency is reached. I like it a little chunky. Transfer to a mixing bowl.

Add in the celery, green onion and cucumber. Combine well.

For the Tofu Mayo

Place all ingredients into a food processor or blender. Process until creamy and smooth.

To assemble sandwich, place mayo on a slice of bread. Top with egg filling and cover with another slice of bread spread with more mayo. I like to add a sliced pickle and lettuce to my sandwich.

Enjoy!






Sunday, 23 July 2017

Pineapple Black Bean Enchiladas

Pineapple Black Bean Enchiladas

What a very different but delightful combination of food. I generally make my cheese and enchiladas sauces ahead of time. I tend to be generous when adding enchilada sauce to the top of the corn tortillas to help them stop becoming flaky.



Ingredients

1 large onion, diced
1 red pepper, diced about 1 cup-- you could substitute roasted red peppers
2 tsp garlic, minced

1 - 19 oz can black beans, drained and rinsed
1/4 tsp red pepper flakes
1/2 cup cilantro, chopped
1 1/2 tsp vegetable stock powder
1/8 tsp black pepper
1/8 tsp turmeric
1 cup crushed pineapple, drained
3/4 tsp chili powder

2-3 10 oz cans enchilada sauce. I used homemade

13 corn tortillas, approximately

1 batch non dairy cheese sauce. Recipe found here: http://barbsplantbasedkitchen.blogspot.ca/2016/04/vegan-oat-cheese-in-grilled-cheese.html

Directions

Saute onion, garlic and red pepper in a few tablespoons of water until soft.

Stir in beans, red pepper flakes, cilantro, vegetable stock powder, black pepper, turmeric, pineapple and chili powder.

To Assemble

Preheat oven to 350 F. 

Warm the tortillas in the microwave so that they become pliable.

Take one tortilla and spread some cheese sauce over the entire top. I used about a heaping serving spoon per tortilla.

Next spoon some of the bean mixture down the center of the tortilla.

Now spoon 1-2 Tablespoons of the enchilada sauce over the beans.

Using the cheese as a bond, fold the tortilla together and carefully place in the pan, seam side down. Continue until all of the bean mixture has been used.

Spoon any remaining cheese sauce and enchilada sauce over the filled enchiladas.

Cover with foil and bake 35- 40 minutes.


Enjoy!




Friday, 23 June 2017

Thai Rainbow Salad

Thai Rainbow Salad

This is a good way to eat a wide variety of veggies. It does require some chopping, but I do not think you will be disappointed. Because peanut butter is a higher fat food, this would be an occasional treat in my home.





Ingredients

10 cup chopped vegetables of your choice. I used white cabbage, red cabbage, grated carrot,
                                                                     cucumber, green onion, red pepper, parsley   

Dressing Ingredients

1/2 cup peanut butter, I used Kraft brand with no added sugar
1/4 cup soy sauce
3 Tablespoons maple syrup
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup rice vinegar

Add all ingredients to a microwave safe bowl. Heat for a few seconds until the peanut butter softens a little. Whisk until well mixed.

Combine the dressing with the vegetables and mix well.

Chill for a few hours for best results.

Enjoy!




Tip  

 Chopped cilantro would be very good in this recipe.