Monday, March 31, 2014

Lemony Greek-Style Roasted Potatoes

YOU NEED TO MAKE THESE POTATOES. Please, do it. Honestly, they were the greatest thing I have eaten in a long time and I want to make them everyday. I can't even describe how delicious these are. They do take a good hour to roast but it's SO SO SO worth it! Best roasted potatoes in the world, I tell you.

Lemony Potatoes from Veganomicon

2 1/2 lbs Yukon Gold (yellow flesh) potatoes (medium to small potatoes work best)
1/3 C olive oil
6 cloves garlic, chopped finely
1/2 C freshly squeezed lemon juice
1 C vegetable broth
2 tsp dried oregano
2 tsp salt
1 tsp tomato paste
Freshly ground black pepper

Preheat the oven to 375 degrees. Peel the potatoes, slice in half lengthwise, and slice each half into wedges no more then 3/4″ thick.
In a large, deep baking pan or casserole dish (at least 10 17-inches or bigger), combine the olive oil, garlic, lemon juice, vegetable broth, oregano, salt, and tomato paste. Add the peeled, sliced potatoes. Sprinkle with freshly ground pepper and toss the potatoes to cover with the sauce. Cover the pan tightly with foil (or use lid of casserole dish), place in the oven, and bake for 30-35 minutes until the potatoes are almost done. Several times during the baking process, remove the pan from the oven, uncover, stir the potatoes, place the cover back, and return the pan to the oven.
Uncover the pan one last time, stir the potatoes again, and bake, uncovered, for an additional 15-20 minutes, until most of the sauce has evaporated and some of the potatoes have just started to brown on their edges.

Saturday, March 29, 2014

Vegan Hazelnut Cupcakes with Mocha Hazelnut Mousse Filling and Chocolate Ganache

We made these cupcakes for our Mom's birthday recently. We went all out and ventured into the "fancy" section of Vegan Cupcakes Take Over the World. This recipe is a 2-parter because of the mousse but, as usual, it's totally worth the extra time and effort. These cupcakes are fluffy, light, and decadent! The chocolate ganache is a must for the frosting. Nothing else would do. Make these for someone you love or just for yourself (self-love, right?!). 

Recipe found in Vegan Cupcakes Take Over the World on Page 113. 
Also available online here.

Sunday, March 23, 2014

Tofu with Pomegranate Molasses and Chili

This is a heavenly tofu dish. From the perfectly chewy tofu to the sweet/sour sauce, this recipe is tops! I want to make it everyday honestly because it's that good. We hope you love it as much as we do. Let us know if you try it out in the comments. We love to hear from our readers. 

P.S. Pomegranate Molasses can be found in most "International" aisles or at a Middle Eastern grocery store. It's amazing!

Tofu with Pomegranate Molasses and Chili
Recipe from Mongolian Kitchen

Fried Tofu
Tofu, drained, cut into thin strips and patted dry
Corn Flour
2 tsp Thai Spice mix
2 tsp smoked paprika
Vegetable oil (for deep frying)

Pomegranate Chili Sauce
2  tsp vegetable oil
2 cloves of garlic, minced, or garlic puree
2 tbsp chopped fresh ginger or puréed ginger
1 tbsp thai red chilli purée
1/2 cup Rice Wine (or white wine)
2 tbsp pomegranate Molasses
1 tsp rice vinegar
¼ cup pure cane sugar (or more, taste to make sure it’s balanced!!)

1 medium sweet onion
1 medium yellow bell pepper
1 medium red bell pepper
1 clove of garlic, minced

First, prepare the Tofu.
Press the tofu until as much liquid is drained as possible. Cut into match sticks and pat dry.
In a shallow dish, mix the corn starch, thai spice and paprika.
Add the tofu pieces and coat well on all sides.
Fry the tofu on a medium-high heat in a frying pan for 2 minutes each side and set aside on paper towel.
Remember to work in batches so as not to overcrowd the pan.

Next, prepare the Sauce.
In a wok, add vegetable oil then add the ginger and garlic, fry for 1 minute until fragrant.
Add wine and allow to boil on a high heat for a few minutes to burn off the alcohol.
Add the remaining sauce ingredients, mix well and allow to cook and thicken for 2-3 minutes. Taste and if it's too sour, add more sugar. It needs to be well balanced.
Pour out into a bowl and set aside.

Thirdly, prepare the vegetables.
In the same wok (don't wash it) you made the sauce in, add more oil and the ginger and garlic. Fry for 1 minute.
Add all the other vegetables and cook until caramelized , about 5 minutes. 

Now you can assemble the dish! 
Once the vegetables are cooked, add the fried tofu pieces to them to warm through.
Then add the sauce and mix well until everything is coated nicely.
Serve with RICE :)


Monday, March 17, 2014

Busy Times

Heyo! Just popping in to say that the kitchen has not closed, we are just really busy right now. The posts will be quite sparse over the next few weeks. Sit tight and soon enough we'll be back in the kitchen and the computer seat typing up posts.

We hope everyone is doing well and eating good food!!

Thursday, March 13, 2014

Appleberry Pie with Olive Oil Crust

 PIE! Had we known it was this good and easy to make we would have been making pies a really long time ago! Well, we recently got Vegan Pie in the Sky and we are super excited to make our way through that. We now have quite a substantial collection of Isa Chandra Moskowitz and Terry Hope Romero cookbooks.

It's not that we've never had pie before it's just something we never thought of baking ourselves because at the end of the day when we want something luscious between our teeth we always think brownies, cookies, or cupcakes. How silly were we??

This pie uses an olive oil crust and it yields the same results as vegan butter! The crust is flaky and golden and crisp and delicious! 

And the interior has wonderful flavour! The juice is so sweet (but not too sweet) and flavourful. Appleberry made me think of Apple Bottom jeans (LOL) and so alternately you can call this an Appleberry Jeans pie if you so desire. 

I feel like this song sums up our feelings on pie, haha.

Dum Dum Girls - Always Looking

Appleberry Pie
from Vegan Pie in the Sky

Pie Crust Ingredients
2 1/2 cups AP flour
3/4 tsp salt
2/3 cup olive oil, partially frozen
4-8 tbsp ice water
1 tbsp apple cider vinegar

Directions for Pie Crust
An hour before you make the pie place olive oil in the freezer. Freeze until opaque and solid but slightly soft.
in large bowl, sift together flour and salt. Add olive oil tbsp at a time cut into flour with fingers until flour appears pebbly. In a cup, mix half the water with ACV. Add two tbsps of the mixture to the flour and stir. Add the rest of the water 1 tbsp at a time until dough can more or less form a ball.
Divide dough in two. Form two disks inch thick and place between two pieces of parchment paper. Roll until 1/4 inch thick. Do this for both pieces.

Ingredients for Pie Filling
2 cups of berries, any kind, one type or mix, fresh or frozen
4 cups peeled and cored Granny Smith apples, sliced 1/4 inch thick
2 tbsp lemon juice
2/3 cup sugar
3/4 tsp cinnamon
1/4 tsp nutmeg
4 tbsp cornstarch

Directions for the whole shebang 
Preheat oven to 425F. Toss all the ingredients together in a large bowl. Roll out your dough and fit the bottom into the pie plate. Add the filling and cover with remaining dough. Press the edges together using a fork or your fingers. Cut slits in the top crust. Bake for 20 mins. Reduce heat to 350F and bake for 35-40 mins. When it's done place the pie on a cooling rack and let sit for 30 mins.

Saturday, March 8, 2014

Ramen and Veggies with Vegan Steak (Upscaled Ramen a.k.a. Mr. Noodles)

Now how's this for turning something dull and bland into a feast for the eyes and mouth? We upscaled Ramen! We also made it substantially more filling and satiating by adding fresh vegetables and vegan beef strips.

Vegan Upscaled Ramen a.k.a. Mr. Noodles
Serves 3

1 package of Vegan Ramen (read the label!)
about 3 handfuls of sugar snap peas (fresh)
1 red bell pepper
1 clove garlic 
1/2 sweet onion
1 package of vegan beef strips (we used Yves Meatless Beef Strips)
Soy sauce/Tamari
Red chili pepper flakes

Cook ramen according to package directions. Set aside. We also drained off some of the liquid because we didn't want a soupy dish.
Sautee the vegetables in some oil on the stovetop. Once they get browned up, remove them from the heat and set aside. 
Now, fry up the beef strips in the same frying pan until golden and warmed through. 
Finally, assemble your bowl with the ramen, vegetables, and beef strips. You can drizzle on some soy sauce or tamari and red pepper chili flakes for extra flavour.

Thursday, March 6, 2014

Women's Day + Super Chewy Vegan Chocolate Chip Cookies

Saturday, March 8, 2014 is International Women's Day and while it's silly to have one day to commemorate women, but I thought I'd mention it.

These cookies use vegan mayonnaise which weirded us out at first but it really makes them chewy and gooey. They're probably my favourite right now :O

 A crispy exterior makes the gooey centre even more special. A mix of chocolate chunks and chips makes for the perfect chocolaty experience.

These are super gooey when they first come out of the oven but they firm up a bit to be perfectly chew once they've cooled.

Chewy Vegan Chocolate Chip Cookies
adapted from Bitter Sweet

1/2 cup vegan mayo
1/4 cup organic sugar cane
1/2 cup brown sugar
1/2 tsp vanilla extract
1 cup AP flour
1/2 tsp baking soda
3/4 cup to 1 cup (combined) of chocolate chips and chunks 

Preheat oven to 350F. Beat the sugars, mayo, and vanilla together in a large bowl. Next, add the flour, baking soda, and chocolate. Mix until everything is incorporated.
Line a baking sheet with parchment or a Silpat and dollop spoonfuls of dough onto the sheet. Keep the cookies-to-be at least 1/2 inch apart. 
Bake for 11- 13 mins.

Monday, March 3, 2014

Vegan Crab Cakes, aka Hearts of Palm Cake {GF}

We've never had real crab cakes before but have always admired their appearance. We may not know whether these taste authentic but we can guarantee they're delicious! And that they look like crab cakes.

Golden and flaky
Because the the carrots, onion, and pepper are pulsed in the food processor, they're broken down substantially, which really optimizes the sweetness and flavour that you get from them. The dill adds a nice herbaceous freshness but doesn't overpower the cakes while the corn studs the cakes with more sweetness.

We ate our crab cakes with some coleslaw and it was a wonderful combination.

Vegan Crab Cakes, aka Hearts of Palm Cakes

Serves 4


1 bunch of green onions, chopped into shorter pieces for processing
1 medium carrot, chopped smaller for processing
1 bell pepper, chopped for processing
½ cup frozen corn
¼ cup fresh dill, chopped
1 16-ounce can hearts of palm, drained
½ cup veganaise, start with a 1/4 cup and add more if it looks dry
½ cup panko breadcrumbs, GF
another 1 ½ cups of panko for coating before frying
Oil for frying

Place the green onions in food processor, process until it starts looking liquidy. Remove from processor and place in large bowl. Now process the carrots until smaller, then add in the pepper until the mixture starts looking a bit wet. Remove from processor. Heat some oil over medium heat and sautee all the veggies together until the moisture is almost absorbed. Remove from heat and place back in bowl to cool while processing the hearts of palm in the processor. Hearts of palm should resemble crab meat in terms of size, not too small so there are some chunks left.

In a large bowl combine the processed hearts of palm, veganaise, and ½ cup of breadcrumbs. Mix well. Add heated vegetable mix to the bowl and mix well. Let the mixture cool in a refrigerator for 1 hour (if possible!).

Once the mixture has cooled, remove from the refrigerator and form into whatever-size-you-desire patties. Coat each side with the remaining panko.

Heat the frying pan over medium heat (we used a non-stick electric frying pan from the 80's) and cover the bottom of the pan with oil. Once the oil is hot, add patties to the pan and cook for 4-5 minutes per side, or until each side is golden brown.

Serve with coleslaw or a yummy salad.
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