Eat: Roasted Vegetable Salad

This salad is absolutely delicious. The dish is warm, colorful, and filling. A perfect salad for a cold summers days. The weather in Calgary has been depressing and Vancouveresque lately; complete with endless rain. The warm roasted root vegetables are sweet and mix nice with the tang of the mustard dressing. Roasting and prepping the veggies takes a bit of time, but the salad will export you to a wonderful summer utopia void of bad weather blues. 

Roasted Vegetable Salad with Dijon Dressing

Ingredients:

Roasted Vegetables

1 large yam peeled and diced

2 large parsnips, peeled and chopped

1 fennel bulb quartered and sliced thinly

1 red onion sliced, and chopped

2 zucchini quartered and sliced

1 lb mushrooms halved

1 eggplant, cubed

3 beets peeled and quartered

1 bulb garlic (less two cloves)

1/4 cup olive oil

1 tsp salt 

1 tsp black pepper

1 tbsp cumin

1 tsp paprika

dressing:

1/3 cup apple cider vinegar

2 tbsp Dijon mustard

2 cloves garlic minced

1/4 cup maple syrup

1 tsp salt

1 tsp black pepper

1/3 cup olive oil

1 cup fresh basil, julienned

4 cups baby spinach

Preparation:

preheat the oven to 375

prep all vegetables, and divide into 3 different mixing bowls. 

(beets in one, yams, fennel and parsnips, and all other veggies).

Whisk together the olive oil, salt, pepper, cumin, and paprika. Pour the oil evenly between the 3 bowls. And cover vegetables evenly. 

Transfer the veggies to baking trays. One for the beets, yams, parsnips and fennel (as they take longer to cook), and one for the remaining veggies. 

Roast for 20 minutes,  flip the roast yams/beets and return to the oven for an additional 20 minutes. 

Take out the remaining veggies and let cool.

In a small bowl combine the salad dressing, and whisk until smooth. 

In a large salad bowl toss the cooled roast veggies with the spinach and dressing. 

-enjoy!

Eat:Vegan Berry Grunts

I'm on a bit of a baking kick; there is something so uplifting in home made goodies. There is a comfort and an aroma that fills the entire house, (or apartment). I love it, a warm treat for a somewhat moody day. 

This Berry Grunt recipe is ridiculously easy; and devilishly good. 

Ingredients: 

Berry Filling:

4 cups frozen berries ( I like Stahlbush Island Farms berries best because they are sustainable grown and relatively local.)

3/4 sucanat or raw cane sugar

1 lemon, juiced

1 tbsp vanilla

1/2 cup water

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp ginger

Pastry Mix:

1 cup whole wheat flour

1 cup spelt flour

1tbs baking powder

1 tsp baking soda

1 tsp cinnamon, 

1/2 tsp salt

1/4 cup coconut oil, or earth balance margarine

1 cup vanilla soy milk (or alternative)

2 tbsp agave syrup

Steps:

Preheat the oven to 400 F

In a large sauce pan combine the berries, lemon juice, and the water. Stirring until the berries are thawed and the mixture is beginning to simmer. Add the sugar, vanilla, Cinnamon, nutmeg, and ginger. Remove from the heat, and mix until the sugar is dissolved. Set the berries aside. 

In a large mixing bowl combine the flours, baking powder, baking soda, salt and cinnamon. Cut the coconut oil or margarine into the flour mix. Until you get a crumbly mixture. 

Transfer your berry mix to a baking friendly dish. I tend to use a loaf pan. 

Add the soy milk, and agave syrup to the flour/margarine to form a soft biscuit dough. Break the dough of in clumps and layer it on top of the berries. Sprinkle with some extra sugar and bake for 20 minutes. 

Serve warm, and enjoy!

Eat: Tex-Mex Taco's

I was a server at  "The Magpie & Sump," a Tex-Mex restaurant in Banff. The Magpie is such a fun place, and working there has probably been one of my favourite jobs. I loved the people I worked with, the relaxed atmosphere, the customers, and the food. I love Mexican food, (and tequila). Traditional Tex-Mex food, can be a caloric disaster and Tex-Mex is not always as tasty vegan. ( At The Magpie and Stump, orders can be made vegan and gluten friendly.) 

This, Tex-Mex Tofu Taco Filling, recipe is one of my favourites to combine in a crock-pot before I head up skiing for the day. It takes 15 minutes to prep, and is a dumby proof recipe for great taste. 

Vegan and Gluten Free Texas Style Soft Tacos:

Taco Filling

1 package firm tofu (cubed)

1 sweet potato (chopped)

1 cup celery or bok choy (chopped)

1 yellow squash

3 cloves garlic (minced)

1/4 cup lime juice (preferably fresh)

1 cup salsa

1 red pepper (chopped)

1/2 tsp chili powder

1 tsp cumin

1/4 tsp paprika

salt and pepper to taste

Serving Accompaniments

1/4 cup cilantro (garnish)

1 cup red cabbage (shredded)-

1 large avocado

soft corn tortilla shells

Combine the above ingredients in a large slow cooker. Stir to combine all the ingredients, and cook on low for 6-8 hours. 

When you come back from your fabulous day of activity, check on the taco filling, and give it a good stir.

Chop up the cilantro, and the cabbage; while you warm up the taco shells. When you are ready to eat, dish out the taco filling, and dress with the cabbage and avocado. 

-Enjoy!

Drink: Soda Stream & Cherry Cola

I love carbonated water. I love the bubbles, the fizz, the guilty association. I love the treat. I love water dressed up. The one kitchen accessory that I can't live with out is my Soda Stream. I love it, and I probably would not be so nice if it were to vanish from my life. 

Diet soda or pop, is lower in calories because it uses artificial sweeteners. However, recent research has shown that artificial sweeteners, like aspartame and splenda, tease the taste buds and stir up a fierce sugar desire. The sweet craving can not be satisfied by the artificial flavouring; and the body goes looking for fix. the need to satisfy the sweet tooth often results in glutenous caloric consumption. 

With my soda stream, I am able to make all the sparkling water and soda I want. Free of artificial sweeteners and image conscience price tags.  I recently found a recipe for home made cherry soda; which I now keep a stock of.

Homemade Cherry Soda:

1L (4 cups) Dark Cherry Juice

2 vanilla beans

Sparkling Water, (made with your soda stream)

In a sauce pan bring the cherry juice to a boil, and then place in the vanilla beans. Reduce heat and let simmer for an hour (approximately 2 cups should evaporate). Transfer the mixture to a container, and let cool. 

In a glass, over ice, mix one part concentrate with 3 parts sparkling water, for home made cherry cola. The concentrate will keep in the fridge for a month. 

-enjoy!

Eat: African Yam and Peanut Soup

My favorite restaurant in Calgary, is The Coupe. The restaurant is tiny with maybe only 12 tables, but the food is awesome and all vegetarian. I eat their pretty much whenever I'm in Calgary. The ladies who run the coupe got introduced to the restaurant business through: The Galaxy Dinner, a wicked old school Dinner that has long been gone. The owners have a unique passion and respect for modern dinning. The Coup is largely revamped diner food made extra tasty. For a gift awhile back I received "Meet The Coup Cooks." A cookbook with my favorite coup recipes! I was originally a little overwhelmed with the book as the recipes produce a massive yield...but I'm working it out. This African Yam Soup is inspired by The Coup.

Ingredients:

1 onion

3 garlic Cloves

2 yams- chopped

1 tsp sea salt

1/2 cup peanut butter

2 carrots

4 cups vegetable broth

1 tbsp fresh ginger

2 tsp paprika

1 tsp curry powder

1 tsp cayenne pepper

2 tsp cumin

1 tsp coriander powder

In a slow cooker combine the above and cook on high for 4 hours or until the yams are soft.

Once the yams are soft, use a hand blender to puree the mix.

Then add

 1 can coconut milk

1 can crushed pineapple

And depending on your taste more peanut butter.

Using the hand blender, puree once more.

Serve hot and garnish with cilantro.

-enjoy!

Drink: Hot Chocolate

BRRRRR.....my whole body is chilled to the bone. The weather in Alberta dropped last night, thanks to an arctic storm and I am questioning my ability to defrost. With only one day left of school vacation, I was determined to go snowboarding. When I was young my favorite warm up treat was a hot chocolate with tons of whipped cream. 

I still love hot chocolate, but I find so many of the prepared hot chocolates way to sweet. I love to make hot chocolate at home. Where I can skinny it up, and make dairy free. 

What you need:

1 Cup soy milk, rice milk, almond milk, etc.

1 Tablespoon cocoa powder

1 teaspoon sugar or agave nectar

1/2 teaspoon vanilla

1/2 teaspoon cinnamon (optional)

In a small sauce pan combine all the ingredients and whisk together. Bring the mix to a rental boil and remove from the heat. This recipe is very easy to double. 

Serve in a big comfy mug, and enjoy by a fire. 

Home Made Vegan Pizza

Happy New Years!

I don't know about you, but I'm feeling a little um lethargic this morning. 2012, is the first new years that I have rung in outside of Canada, and with out snow. I have to admit it feels strange to ring in a new year far away from winter. After a night of dancing and staying up late to watch the fire works pizza sounds great. And what sounds better than vegan cheese stuffed pizza crust?

For the Pizza Dough Combine:

1 tsp sucanat

1 1/2 cup warm water

1 1/2 tbsp yeast

1 tbsp olive oil

and stir together in a large bowl

in a smaller bowl combine:

 in 1 tsp salt

2 cups whole wheat flour

1 cup spelt or all purpose flour

plus thyme, and oregano, and a dash of garlic powder.

slowly stir in the dry mixture until well combined, knead for 5 minutes and cover with a damp towel. Let the dough rise for at least one hour.

pre heat the oven to 425F

Roll out the dough on a floured surface and be sure to stretch the dough well. You will want the dough to stretch beyond the limits of the pan.

Sprinkle some non dairy cheese around the edge of the pizza pan, and carefully fold the dough over pinching the crust closed.

Dress the pizza with tomato sauce and your favourite toppings.

Bake for 25 minutes or until the pizza is nice and crispy.

-enjoy!

Vegan Onion Rings

  Onions, are amazing. They are a stable in many ingredients and have been used by native Americans and ancient Chinese for centuries as a medicine. Onions are known to decrease bronchial congestion and spasms. Onions are a rich source of fructo-oilgosaccharides, which stimulate the growth of healthy bacteria needed to fight of infections.On a cardiovascular scale, the high flavoured content of onions protect against cardiovascular disease by decreasing internal inflammation and lowering blood pressure. Onions are amazing, and my personal favorite way to eat em is as onion rings.

1 large white or yellow onion

2 tablespoons soy creamer

2 tablespoons all purpose flour

1/2 cup corn meal

1 tablespoon nutritional yeast

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon agave syrup

1 teaspoon onion powder

1/2 teaspoon black pepper

1 teaspoon apple cider vinegar

2 tablespoon olive oil

1 cup soda water

1 cup plank bread crumbs

Preheat the oven to 450 F, and gently spray a cooking sheet with oil. 

Slice the onion into half inch slices, and carefully separate into rings. In a large tuber ware container place the onion slices and add the soy creamer. Shake like crazy to cover the onions with the cream. Then gently remove the onions from the container and place aside. 

In the same container add the cornmeal, nutritional yeast, onion powder and mix together. 

In a separate bowl add together the vinegar, agave syrup, 1 tbsp oil, and half of the soda water. Add the dry mix to the wets mix and stir. The batter should be thin, and somewhat the consistency of pancake batter. Add more soda water as you see needed.

In another small bowl add the bread crumbs and 1 tbsp oil. Stir well. 

Carefully dip each onion ring into the batter, and then into the crumbs before placing on the baking sheet. Bake for 10 minutes, or until golden and crispy. 

Enjoy!

Sweet Potato Fries

My absolute favorite after skiing treat is Home Made Yam Fries.

They are tasty, delicious, and a healthy alternative to a deep fried plain potato version.

Sweet potatoes are rich in Vitamin A, and Vitamin C. Both Vitamins are powerful antioxidants that encourage cell renewal. 

Sweet potatoes offer a calming effect for muscle pains and are a great food for refueling the body after intense muscular work. 

Homemade Sweet potato Fries:

Pre-heat oven to 400F

1 sweet potato or yam

1 tablespoon olive oil

2 tablespoons fresh Rosemary 

one-two cloves garlic minced

dash of salt

dash of chipolte chili powder

Cut up the potato into thin wedge like strips and put in a large mixing bowl.

Add the oil, rosemary, salt, and spice.

Bake for 20 mins, or until soft

Broil for 2 minutes to get a crisp frie like crunch

Serve as is or with humus, aioli, or mustard.

This recipe can be easily doubled to feed a larger group

Enjoy!

Vegan Veggies, Mac and Cheese

Seriously, who doesn't secretly crave comfort food every once and a while? There is something magical about a warm meal full of childhood nostalgia; where one bite can uplift any bad mood blues. As a vegan, comfort foods require a little more imagination. But when you get it right, you are in for a true  taste delight. 

What I love most about mac and cheese is how easy it is to make, and load up with extra veggies. 

Vegan, Slow Cooked, Mac & Cheese

Ingredients:

1 Can sweet potato puree

4 cups non dairy milk

1 package of frozen spinach cut

1 package of frozen broccoli

1 cup  dried whole wheat macaroni

1 cup chopped mushrooms

1/3 cup nutritional yeast

1-2 tsp apple cider vinegar

1 block vegan cheddar cheese shredded

( 1/2 tsp liquid smoke, optional)

1 tsp garlic

1 tsp mustard powder

1 tsp cajun seasoning

salt and pepper to taste  

First, lightly oil the crock of your slow cooker. Then toss all the dry ingredients in (veggies, macaroni, seasoning). Be sure to stir well to combine. Then slowly pour in the milk, vinegar and liquid smoke. Again stir well. Lastly stir in the shredded cheese. 

Cook on high for 2 hours, or until the pasta is al dente. For best result try to remember to stir the mix every half hour or so. Whole wheat past cooks slower that regular pasta. If you substitute a different pasta grain, be sure to read the cook time so avoid over cooking. 

Serve with fresh grape tomatoes, and sriracha for an added kick.

-Enjoy