This may very well turn out to be the summer of potatoes and mushrooms. While not everyone likes the mayo-heavy potato salads, everyone seems to like the non-mayo salads from this summer so far.
Rob said this was his favourite potato salad yet.
His Polish roots may be particularly partial to fresh dill.
The dressing is a creamy, but not heavy, lemon-tahini sauce with a touch of mustard which I tossed with salt-and-pepper roasted potatoes and fresh dill. The recipe makes a lot of dressing, which was great throughout the week to dress up some of the leftover grilled vegetables. The dressing was also great when I added in some extra chickpeas.
What is your favourite recipe for potato salad?
Onwards with the BBQ experimenting.
My natural instinct when I hear BBQ is to buy portobello mushrooms. As I said, I love salads and dishes I can prepare in advance, and the Portobello Carpaccio in But I Could Never Go Vegan sounded perfect.
Similar, but not identical to my grilled balsamic portobellos, these portobello mushrooms are marinated and roasted in the oven. The marinade is Italian-inspired with dried herbs and a red wine vinaigrette. I suppose the barbecue could work, too, but the barbecue was for later in the day. Once the mushrooms were cool, you slice them super thin (and had I known what on a bias meant, I would have done more of a diagonal to the horizontal plane). Then I popped them in the fridge for a few hours prior to serving. A sprinkle of capers and rosemary finished this as a really fun appetizer, with portobello mushrooms masquerading as rare meat.
Because mushrooms alone do not make a meal, and I had used up most of my culinary energies, we opted for something so simple, I was worried it might not work.
I had seen Tiffany’s post about tofu cheeseburgers where she simply grilled slabs of tofu and called it a burger. She isn’t even vegan and loved it. I was intrigued so we tried something similar.
We cut up a package of super firm tofu into four slices, cut longitudinally, and grilled it. Nothing added, not even salt and pepper. Rob said it stuck a bit on the grill but otherwise it was perfect. Slightly smoky and a blank canvas to work nicely against the vibrant portobello carpaccio.
Next time, we might try oiling the grills or brushing the tofu with some oil before placing it on the grill.
What do you think? Have you grilled plain tofu before?
I am sharing this with Meat Free Mondays.
I don’t know about you guys, but where I am, it is H.O.T. We’ve done pretty well for not using the air conditioner during the days but we closed our windows and turned it on yesterday. To think all my friends in Houston are always 10 degrees hotter (and humid) and positively melting. That is possibly the one thing I do not envy because we loved living in Houston.
Here is a fun pasta dish which adds layers of veggies to your meal. Carrots and cucumber are spiralized into thin noodle shapes and thinly sliced red peppers add some crunch, too. The maple sweetened tofu is unique with a salty/peppery bight and makes this a complete meal. Avocado rounds this out as a fabulous fat and feast for your eyes.
Recipes from The Sprouted Kitchen Bowl + Spoon spotted elsewhere:
Baked eggs with barley creamed greens and mustardy bread
Cacao nib pavlovas with mixed berries
Chickpea deli salad
Chunky Mediterranean eggplant dip
Coconut sorbet with strawberry rhubarb sauce
Curried sweet potato soup with crispy black lentils
Golden quinoa breakfast bowl
Hippie bowl with tahini citrus miso dressing and spiced sunflower seeds
Kale Caesar salad with cornbread bits
Marrakesh carrot salad
Roasted asparagus salad
Roasted zucchini and quinoa bowls with cilantro pepita pesto
Smoky tortilla soup
Strawberry millet tabbouleh
Tahini kale slaw with roasted tamari portobello bowl
Tropical smoothie bowl
Winter fruit salad in a ginger-lime syrup
As Rob and I hone our BBQ hosting skills, we have divvied up the work. Rob tends to the BBQ and I work on the sides. I have never liked the stress of cooking while guests are over so I have gravitated to the make-ahead salads. And guys, this potato salad is wicked awesome. Seriously.
I took some small potatoes and roasted them with paprika (the regular stuff works – I was all out of the smoked variety) along with dried tarragon, onion and garlic granules. When they came out of the oven, Rob and I had to peel ourselves from the pan. We could have eaten the whole batch together before our guests had arrived.
In the back of my mind, I was worried about ruining the most perfect roasted potatoes by adding more dressing, but I continued with the potato salad recipe which called for a white balsamic dressing with a touch of fresh dill and marjoram. Only a touch because my plants were just seedlings. I tasted again. A bit hesitant. Fabulous. No need to worry, I stashed it in the fridge to marinade even longer. We all loved it.
This gem of a recipe comes from Joni and Celine’s latest cookbook, Complete Guide to Even More Vegan Food Substitutions. I don’t have the first of the series, Complete Guide to Vegan Food Substitutions, but this is a fabulous resource for people who want to create their own spins on vegan foods. Joni and Celine explain (with examples) how to replace meat and dairy from other recipes with the latest advances in vegan cuisine with an emphasis on whole foods based ingredients (barring aquafaba).
At the heart of the book are recipes for kitchen staples. Milk substitutes and vegan butter (different than Miyoko’s homemade vegan butter). There are countless recipes for different kinds of cheese (American Cheese, Cheese Balls, Chia Seed Cream Cheese) and even how to replace eggs in different scenarios
They explain how to replace eggs while in baking versus in a dish such as shakshouka, where the eggs are prime and centre, as well as in baking. Meat substitutes, including chicken broth powder, are included.
However, in addition to the staples, there are applications of the recipes. There are examples of how to veganized a recipe, comprehensive lists with substitutions but also recipes that have taken the guess work out of it for you. Personally, I prefer recipes that do not try to mimic dairy/meat recipes which is why I gravitated to this potato salad. Mayo-free, it is perfect just the way it is, without any substitutes at all.
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 what you find the hardest to make vegan. The winner will be selected at random on July 20, 2015. Good luck!
Recipes from Complete Guide to Even More Vegan Food Substitutions spotted elsewhere:
If you are interested in the quickest of complete meals, this is what I ate most of last week after our move.
We found a nearby restaurant that makes its own homemade fresh tofu. Tofu made without any preservatives, they warned us it would spoil faster than commercial tofu. We got some for take-away and quickly ate through it.
I thought I knew a lot about tofu but this was different. Airy and light. (Despite my description, this is not silken tofu since they sell that too and I got the regular fresh tofu). Because it was so fresh, it was silky smooth and I did not feel the need to do anything to it. No marinade, no baking, no frying, simply nothing.
It was a perfect addition to a quick salad. I added it to some other local specialties (fresh strawberries!) and made it into a simple salad after biking home from work. Pictured here with mixed greens and cucumber with a drizzle of mosto cotto, with a nod to my previous Vegan Green Power Bowl.
Do you ever eat plain tofu? Ie, straight from the package? If so, what is your favourite way to eat it?
I am sharing this with Shaheen’s Eat Your Greens.
It has been a week in the new house and we’ve given our new barbecue a quick initiation.
Part of the beauty of the new grill is that meals are simpler. Fresh vegetables with a touch of oil, salt and pepper along with a veggie burger. It still hasn’t stopped me from pinning more creative recipes (follow my vegan BBQ pinterest board here).
These BBQ lentils are from my pre-BBQ days and a fun way to switch up your BBQ protein if you are tired of veggie burgers. While you could eat these as a side, I opted to construct a sandwich, reminiscent of Sloppy Joes but with a BBQ flavour. I topped it with my carrot-sriracha coleslaw for an easy topping.
Do you have any favourite recipes for the BBQ? I highly recommend these balsamic roasted portobellos which have been my go-to option whenever I had access to a grill in the past. I am also curious which brand of veggie burgers is your favourite. There are so many options. The one I have liked so far has been “Veg Out” Quarter Pounder. Oddly enough, I can’t even find a link with it on the google interwebs to share my find with you.
Our house is feeling settled awfully quickly. With a lot more space than our former abode, we have embraced my parent’s suggestion to keep the boxes still to be unpacked out of sight. We certainly still have boxes to unpack, but the essentials are out and the unpacked boxes don’t bother me while they are out of sight.
With a presentable main floor and a new barbecue, we celebrated the midweek Canada Day with some friends and a simple meal. I can already tell the barbecue will be on in full force this summer. It is never too late to try out new salads and this was a fun spin on traditional coleslaw. First of all, I have massaged kale but never cabbage and carrots. The simple dressing is massaged to wilt the veggies and left to marinate in the fridge for optimal flavour. A dash of sriracha makes this slightly different and I suggest tasting it prior to serving, as the spice level dissipated while it mellowed in the fridge.
Happy belated Canada Day and early Fourth of July. :)
Do you have any great BBQ or picnic recipes to recommend?
I am sharing this with Bookmarked Recipes.
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.
This is totally the Vegan Green Power Bowl. Let us count the green ingredients: spinach, cucumber, asparagus and avocado. Balsamic baked tofu and cooked quinoa round this out as a hearty salad. I drizzled some mosto cotto overtop as a quasi-dressing. With its sweetness, it balanced the rest of the bowl perfectly.
Posts will be a bit sporadic over the next few weeks. Rob and I are moving across town and work has been keeping me hopping, so I have barely had enough time to squeeze in cooking, let alone blogging.
While I realize it is likely too late to grow anything at our new place (heck, we don’t even have a garden dug out yet), I am still dreaming of what to plant. I am going to try to my hardest to get an asparagus plant going. They are perennials and can live for over 50 years. It takes a few years until they are productive, so we will be patient. We plan to settle for down for many years. For the last five years, Rob and I have moved every.single.year. It will be nice to unpack our boxes for the last time.
Which vegetable do you like the most in your garden? Do you have any asparagus?
I am sharing this with Meat Free Mondays. (more…)
This is another great dish to come out of our cottage escapades.
It was a true pleasure to know that I did not have to worry about vegan options. I brought a few veggie burgers for the grill, but otherwise, the vegetables were plentiful. And avocados. All avocados at the cottage. When you get tired of guacamole (is that possible??), this is a fun dish.
I had been thinking of trying to make chimichurri for a while but hesitant with the amount of parsley in most recipes. Parsley is possibly my least favourite flavour, right up there with celery which is slightly more tolerable. This was great, though. A nice amount of spice that was not overrun by herbs. Chuimichurri is a green typically used for grilled meats but here, the chunks of avocado substituted to make a fabulous dip. The original recipe suggests using it as a bruschetta topping but everyone simply lapped it up by the spoonful. Because it is simple to prepare the chimichurri sauce in advance, this is a fancy looking dip but also very portable and simple to make. I can see this becoming a staple around the barbecue this summer. Enjoy!
What do you like to make with avocado?
Other dishes avocado fans will love:
We made these delicious raw cookie dough treats at the cottage.
Let’s just say the cottage was a tad rustic….. so when there was no vanilla, Bailey’s Irish Cream was the substitute. Have no fear, the cottage is stocked with all the essentials.
The recipe is based from Oh She Glows but we added the Bailey’s and added some ground flax seeds for more good stuff. It actually stuck together without it as well. In fact, the dough was so smooth, it honestly reminded me of real cookie dough. With a touch of baking soda/powder, we were actually wondering whether they really would turn into cookies. While we made a double batch, there was no time to experiment since we gobbled them down. We had a few that we packed for home, but we ate them all during our traffic-thick ride home.
In all honesty, it was hard to detect the Bailey’s but I think I had one which was more boozy. I wonder if it helps keep it less icy after being frozen. I think that’s why alcohol is added to homemade ice cream, right?
What kind of essentials do you keep at your cottage?
You may also enjoy these recipes:
Whups, I was hoping to get back to sharing three recipes a week but plans changed. At the last minute, Rob abandoned his plan to bike to Niagara Falls (I was planning to stay at home and relax) but instead, we both headed out to a friend’s cottage for the weekend. It was a doozy of a stressful week and it was wonderful to relax amongst the water, forest and a touch of biking the hills.
Unseasoned cottage goers, we were stuck in Sunday traffic and forgot that grocery stores close early (at least our favourites close to home) so we had to make do with limited produce and a lonely mango. Soba noodles to the rescue! Tossed with a pleasantly sweet lime dressing, this is a summer pasta salad sure to please the masses.
Guys, I am so excited to tell you about the latest adventures in my kitchen.
My title spoiled the surprise, but yes, I made vegan butter.
In my home. Without any dairy.
And it was ridiculously easy.
5 ingredients only. 4 if you ignore the salt.
Blend it and then let it solidify.
Creamy, melty, butter. Drippy and oozy. All vegan.
The recipe is from Miyoko Schinner’s latest cookbook, The Homemade Vegan Pantry. She revolutionized at-home vegan cheesemongering with Artisan Vegan Cheese and she is breaking ground again with this book. My weekend was such a pleasant playground in the kitchen. First, I tried her homemade barbecue sauce, which was to-die-for. The perfect merriment of salty, tangy and sweet barbecue sauce (my liberties were omitting the chipotles in adobo and swapping in blackstrap molasses) and making her unribs. Holy moley, they were yummy.
Next, and super simple, we tried the butter. Rob agreed. It tasted like butter. Despite adding the salt, it was not a strong component and tasted unsalted to both our palates. We both agreed that, indeed, it was glorious butterless butter. Pictured both on the cover of the cookbook as well as below, you can appreciate how beautiful the cookbook is, too.
I must admit, I wasn’t sure I would be too keen on making kitchen staples, but I kind of want to make everything in the cookbook. There are condiments and I have my eye on the recipes for 3 different types of mustard (Remember that mustard tasting party? Homemade mustards are the next level in mustard party land). Next, Miyoko has replicas of dairy staples (think thick yogurt, flax seed egg whites and oil-free melty cheeses). She has many recipes for soup stocks and bouillon. You can even pull together a complete meal with some of her faux meat recipes (unribs, unpork, veggie dogs, etc) and also how to make your own tofu and tempeh. Need a sauce for your fake meats? How about a 15-minute rustic pasta sauce or a spinach and caper sauce. Want a side of bread? She includes recipes for focaccia and pumpkin dinner rolls. And not to forget about dessert, her homemade baking mixes are all sweet to allow the ease of making vegan cakes, cookies and brownies at all times of the day. Not sure how to use your butter? How about lemon curd, custard or caramel sauce?
This is definitely how you would stock your whole foods kitchen, all from scratch. The ingredients are standard in vegan cooking, although the lecithin may be a bit cumbersome to find. I use lecithin as an emulsifier to make The Best Chocolate Truffles.
Want to try a lecithin-free vegan butter recipe? This one here looks great, too. Of note, the recipe in Miyoko’s cookbook is different than the recipe she has shared previously; notable for the lack of acid/vinegar.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the US (sorry to all my non-US readers). To be entered in the random draw for the book, please leave a comment below telling me which kitchen staple you would like to learn how to make. The winner will be selected at random on June 20, 2015. Good luck!
I am kind of digging the white background in these photos. On with the recipe, though.
Munching through more asparagus, this is a fairly simple combination of asparagus, soba noodles and a walnut-miso dressing. The dressing reminded me of this Asparagus and Carrot Salad with a Walnut-Miso Dressing so I think carrots would work equally as well here. I like how the water from the noodles was used efficiently to also cook the vegetables. Score!
The dressing is pretty luscious. Use as much as you like.