Desperate times call for desperate measures. Our house is still in shambles a week after our move. With 3 days off work, I thought we’d be near completely unpacked but it is anything but. The kitchen appliances are working but my pantry is still dissembled, packed in quite a few boxes. I am thinking of sharing some of my simple meals, but until then, I’d like to talk about a new cookbook, Mastering the Art of Vegan Cooking.
This cookbook is about mastering the classic meals, vegan-style, while also attempting to teach you how to save money in the kitchen. Borne of a time when Annie and Dan Shannon were dealing with infertility and mounting costs, they have put together their favourite recipes while trying to keep their budget low. [Of note, nothing like buying a house to make you feel poor!]
The recipes are both creative yet classic. Instead of plain waffles, they share a recipe for banana churro waffles. Instead of classic tabbouli, there is a lemon-tahini fattoush inspired salad which mixes Middle Eastern flavours together. The Korean Kimchi BBQ burgers (see below) are also fusion cuisine in its finest.
I made the red lentil soup, which was homage to every red lentil soup they have eaten and tinkered with their slow cooker jambalaya to make it in the pressure cooker. They were very good, if not subdued in their spices. The red lentil soup reminded me of my Turkish Red Lentil Soup with Sizzling Mint, with a swap for fresh mint which changes the flavours.
I have chosen to share their vegan blueberry blintzes with you, instead.
Classic crepes are not vegan, with reliance on eggs for their supple texture. I have shared a few non-traditional crepe-like recipes before (raw chocolate banana crepes and raw grasshopper crepes). This is my family’s traditional recipe and while that one was with Nutella and kiwis, it was not uncommon for my family to fill them with cottage cheese, cream of wheat and eggs and top it with a blueberry compote and serve them as blintzes. We would eat them for dinner as they were mostly savoury despite the fruit.
Instead of cottage cheese and eggs, this recipe is more dessert-style. Or breakfast/brunch-style. The filling is sweeter with a base of vegan cream cheese and tofu and topped with fresh blueberries and a sprinkling of sugar.
It would have been nice to see a recipe that didn’t include vegan faux cheese, especially if one of the cookbook’s aims was to offer cheaper recipes. However, I can appreciate the shortcuts to help make delicious foods faster. The cookbook has plenty of recipes with pantry staples but a sizeable minority call for specialty ingredients. As an example, the Korean Kimchi BBQ Burger recipe calls for 2 cups of Lightlife Gimme Lean Burger or Match Vegan Meats Burger and store-bought kimchi. The cost was $2.68/burger and I wonder how much cheaper it would be to use plain (and uber cheap) TVP instead. Of note, that same recipe has a recipe for homemade Asian-style BBQ sauce which looks great.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the US or Canada. To be entered in the random draw for the book, please leave a comment below telling me how you like to save money in the kitchen. The winner will be selected at random on July 9, 2015. Good luck!
Other recipes from Mastering the Art of Vegan Cooking spotted elsewhere:
PS. I am sharing this with Meat Free Mondays.
I don’t celebrate my blog’s birthday, but it hit me that I have been doing this for a long time.
Over four and half years and still going strong. More than 780 posts, mostly recipes, mostly vegan. That is just a fraction of what I have created along the way. My draft folder is overflowing. Missing ingredients, missing photos or missing directions. OK, mostly missing photos.
I tried to find something non-traditionally green to share for upcoming St Patrick’s Day. I went looking for a spinach adai/pancake I made while in Toronto, but couldn’t find any trace of it. That’s ok, I made these anew and they were very good. Kale trumps spinach?
Crêpes may be stretching it a bit much as they are not nearly as thin as my regular or non-traditional crepes. Instead of chickpea flour as in our favourite chilla pancake, soaked split mung beans are the base. Pureed kale turned these a fun green.
Since the beans are in the batter, you could simply slather it with Indian chutneys but I encourage you to add more vegetables, like my Indian-Spiced Cauliflower.
I admit these are not the best photos, but I unearthed some real gems digging through my archives. I promise to share them in due time!
Are you eating anything green this weekend?
Strawberries are out and cherries are in. Seasonal eating at its best, right?
While I originally planned for a strawberry-filled birthday brunch, I worked towards the next seasonal fruit: cherries.
What do you think of first after I say cherry?
Please don’t say cherry red macronucleoli.
(Gosh, the July 1st studying mode has made its way into my blogging, ack!)
Now you’re talking.
The Naked Sprout‘s brunch menu inspired me again to try my hand at raw crepes. While I had the raspberry banana coconut pancakes, Rob had the chocolate coconut crepes with banana and a blueberry cashew whipped cream drizzled with an ancho chocolate sauce and a strawberry compote. What a tasty mouthful!
Not so fancy for my home-grown brunch, though. We are aiming for stress-free gatherings, not stress-inducing gatherings!
In the end, I decided to pair the local, fresh cherries with an almost raw chocolate banana crepe and an almond-coconut cream. All of which I could make in advance and allow guests to assemble themselves.
I was scared of thin raw wraps since my raw zucchini wraps were a bit finicky. I have made these a few times, so let me assure you that these are easy to make. The Vitamix makes for a smooth batter and adding the flax seeds last gives you some time to work the batter into a thin sheet. I wanted round crepes, but here, you make a big sheet of a wrap and then cut out your desired shape. It is much easier to make a consistency thin wrap if it is one big sheet. Rest assured that the extra pieces of crepe were not wasted and went straight into my belly. This wrap has a nice chocolate flavour with a hint of banana and very pliable.
I paired the wrap with a coconut-based cream. Now that Rob is gaining experience with opening coconuts, I ventured with a coconut recipe. I contemplated making a macadamia-based whipped cream but cheap coconuts from Chinatown won that battle. I paired it with almond extract for a strong almond flavour, almost begging to be paired with cherries.
Top with sliced almonds, this was a glorious brunch… or dessert.. and quite a great way to introduce my friends to raw cuisine, if I may say so myself.
Sometimes simple is all you need, because the simple flavours melded so well together.
This is being submitted to this month’s Breakfast Club featuring holiday treats, to this week’s Raw Food Thursdays, to this week’s potluck party for fruit dishes, to this week’s Weekend Wellness and to this month‘s Simple and in Season.
Crêpes are incredibly versatile as they can envelope any good food and make it taste great. There are restaurants entirely devoted to crêpes with different fillings. In fact, one of my favourite places for crêpes in Toronto is the Art Square Cafe, across from the Art Gallery of Ontario (AGO), where they have imaginative and tasty crêpes like grilled chicken and mayan organic dark chocolate (yes, they are together!). I also really like their chocolate and pistachio dessert crêpe. I can only eat one or the other though, as they are so filling. ;) Incredibly yummy with the real chocolate!
When I am at home, though, sometimes I like to keep things simple with my crêpes. As a child, I used to layer the crêpe with homemade jam before rolling it up, or use canned peaches as a filling. I suppose my tastes were quite bland as a kid! Now, I love to use Nutella (a chocolate hazelnut spread) as a base to line the crêpe, then top with seasonal fruit and sprinkle with toasted sliced almonds. You can add the Nutella to a warm or cold crêpe, and find yourself with melted or normal Nutella – tasty either way! Kiwi is one of my favourite pairings with Nutella in a crêpe, but other fruit works well too, like mango, strawberry, banana, blueberry, apple, etc.
These crêpes are great for sweet fillings as they are light and fluffy. I wonder whether anyone can recommend a good whole-wheat crêpe recipe? Do they exist?