Ⓥ Vegan Kitchen: Vegan Nachos Ⓥ

Vegan Nachos for dinner?! Why the hell not? That's what me and hubby thought the other night anyways. It was super delicious, and of course I instagramed it ;p and was asked for the recipe, so I though to myself what a great idea for this week's sunday recipe post. :) 

So, vegan nachos, in all their cheesy dreamy delicious glory. Make them for supper like we did, or make them to snack on or to share with friends. Either way, you win with this yummy platter! 

Vegan Nachos

1/2 pound Tofu (anything from soft to firm works great)

1 Tbsp Tamari (wheat-free)

1/4 tsp each of these spices: Black Pepper, Cumin, ground Mustard

1/2 tsp Turmeric and Chili Powder

1/2 Tbsp Parsley

touch of oil or water*

1 Green Pepper

Sundried Tomatoes

2 Garlic Cloves

Daiya Cheese (or whatever your favourite vegan cheese may be)

Que Pasa Tortilla Chips

*I don't like cooking with oil if I can avoid it, so I use eco-friendly non-stick pans (never use carcinogenic awful teflon!) and a splash of water to prevent sticking--works great, no oil! 

Crumble your tofu and mince your garlic. Toss into a frying pan, and, on medium-high heat, sauté in tamari and spices until the tofu browns and absorbs all that delicious flavour, stirring fairly frequently to avoid sticking. Usually takes about 5-7 minutes.

Dice up your green pepper and add to your tofu mix for a minute or two. 

Preheat oven to 300℉.

Sprinkle a tray (or oven-safe plates*) with as much tortilla chips as you're hungry for. 

(* If you're making this for to snack on, to share, etc. then use an oven tray or something you can use once they're out of the oven. If you're making this for dinner then I prefer to make individual plates--because it's less messy and you just have your serving and can choose how much of everything you want. Just don't touch the hot plates when they come out of the oven (ouch!).)

Top your tortilla chips with your tofu mixture, sprinkle some sun-dried tomatoes on top along with however much daiya cheese you would like. 

Pop in the oven and cook for about 5 minutes until the cheese starts to melt and bubble. 

Serve! And remember to be careful with hot plates! ;o

Makes 2 dinner servings or a lovely sharing plate with friends.   

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Ⓥ Vegan Kitchen: Stuffed Zucchini Ⓥ

It's Zucchini season and this year our garden is brimming with them for the first time. We actually can't keep up! So, obviously, it's time for some fun zucchini recipes. ;)

This recipe is super easy to make and delicious. It takes a little time but takes very little effort. Perfect! :) 

This makes a perfect summer meal, or a great side dish! 

Stuffed Zucchini

1 large Zucchini (or a few smaller ones)

1 cup Red Lentils

2 cups Water

1 tbsp Miso (veggie stock works too)

2 Garlic cloves, minced

2 Tbsp Nurtitional Yeast

1/2 tsp ground Oregano 

1/2 tsp Black Pepper

1/2 tsp Salt

Daiya cheese (optional/ or other vegan cheese)

Preheat oven to 350° F.

Cut the Zucchini lengthwise. Using a teaspoon, scoop out the centres (seeds and soft centre)--save the scooped out portion. Place the zucchini halves into a large shallow baking dish. 

In a medium saucepan, cook the red lentils in water for about 20 minutes. Chop the scooped out zucchini and add it to the pot along with the miso and spices; cook another 5-10 minutes until the lentils are fully cooked through. 

Spoon the lentil mixture into the hollowed out centres of the zucchini halves. Top with daiya cheese (optional). 

Bake in the oven for 30-45 minutes (cooking time will depend on the size of your zucchini--so check it at about the 30 minute mark by poking it with a fork--it should still be firm but not so firm that it's still hard). 

Serve and enjoy! Makes 4 servings. 

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Ⓥ Vegan Kitchen: Vegan Creamy Pasta Sauce Ⓥ

This recipe is super quick and simple to whip together. It's delicious and creamy and packed full of flavour. For the vegan-taste skeptics, no one will ever guess it's vegan. ;)

Vegan Creamy Pasta Sauce 

1 pound Brown Rice spiral Pasta (or pasta of your choice)

1 head Broccoli (about 1 pound), cut into small florets

2 cups plain unsweetened Soy Milk (or other non-dairy milk)

1/2 cup Vegetable Broth

1 tbsp Lemon Juice

3 cloves Garlic, peeled and pressed

1 tbsp dried Basil

2 tps dried Oregano

1/2 teaspoon Chili Powder (or to taste--optional, but it adds a nice flavour and kick)

dash of Black Pepper

1/2- 1 tsp Salt, to taste.

1 tbsp Nutritional Yeast

2 tbsp Tapioca Flour (potato or corn starch would work as well, or even any flour)

Other optional add-ins:

Chickpeas

Cauliflower, Zucchini, spinach, or other veggies 

Bring a large pot of water to a boil, and cook the pasta according to instructions on package. 

While the pasta is cooking, steam your veggies. 

While those are both cooking, make your sauce: 

Combine in a medium saucepan the soy milk, garlic, herbs and spices, and pepper. Bring to a simmer over medium-high heat, reduce heat to low, and cook, stirring frequently, for about 3 minutes. Add the tapioca starch, and stir thoroughly. Increase heat a little and cook until the sauce boils and thickens slightly, stirring every so often. Add more water if needed. Taste-test to see if it needs more salt or pepper. 

Pour the sauce over the pasta and vegetables and stir gently to coat. If the pasta needs more moisture, add a little of reserved pasta water (from the water it was cooking in). 

Serve immediately.

Makes approx. 4 servings. 

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Ⓥ Vegan Kitchen: Teriyaki TSP Ⓥ

I just recently really discovered textured soy protein (TSP) and the wonders it can do in the kitchen. It's not the healthiest soy option so I don't use it often, however it is versatile, especially if you're transitioning into veganism or just want some meat alternatives. TSP is versatile because, like tofu, it's unflavoured but it will take on whatever flavour you'd like it to depending what spices you use and how you cook it. 

This one was inspired by watching my mom make it at my sister's once, but since I didn't write down any recipe I just sort of winged it. Turned out delish! 

Makes a great side to any meal and even better over a stir fry!

Teriyaki TSP

1 cup Textured Soy Protein

2 cups Water (+)

2 Tbsp Rice Vinegar

1 Tbsp Apple Vinegar

2 Tbsp Agave

2 Tbsp Tamari

1 Tbsp Paprika

3 tsp Chili Powder

1/2 tsp Turmeric 

1 tsp Salt

In a large sauce pan or wok, add all of your ingredients, gradually adding the water 1 cup at a time and sauté for about 20 minutes. TSP starts off rather dry so you need to cook it long enough for it to absorb all the moisture and flavours. Add more or less water to get your desired thickness for your sauce. 

Serve over noodles and veggies or add other veggies in at the end to make a yummy stirfry! Enjoy!

   

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Ⓥ Vegan Kitchen: Cheezy Pumpkin Casserole Ⓥ

This lovely recipe is rich and creamy and packed full of goodness. With a lovely subtle squash taste and a cheesy flavour, it makes for perfect comfort food while still staying healthy!  

Use gluten-free pasta (like I do) to keep this recipe gluten free. :)

Cheezy Pumpkin Casserole

Sauce:

1 can Pumpkin Puree

1/3 cup Cashews, soaked for at least 10 minutes

1 cup Vegetable Broth

1/2 cup Coconut Milk (beverage kind, or other non-dairy milk)

4 Tbsp Nutritional Yeast

1 1/2 tsp Salt

1/2 tsp Garlic Powder

dash of Black Pepper

1-2 cups water for consistency

1/3 cup Daiya, or other vegan cheese

1 350g pack of penne or other pasta

1 Large Sweet Potato

3-4 small potatoes

1/2 head of Cauliflower

1 can Chickpeas

1/2 cup Daiya (for top)

Chop the potatoes and cauliflower into bite-sized pieces. 

In a medium-sized pot, boil the potatoes and sweet potato in water until cooked and you can poke them with a fork.  

Blend the cashews in a food processor or blender, slowly adding the vegetable broth, until smooth. 

In a large pot, add the cashew mix along with the rest of the sauce ingredients (except the water) and cook on medium heat, whisking to get out any clumps and gradually adding the water as necessary. I never measure the exact amount of liquid I use, so you want it to be nice and creamy but not too runny or too thick. Cook on medium heat for about 10 minutes. 

Add in the cauliflower and chickpeas, and cook for another 10 minutes. 

Add the potatoes, at which point you might want to add a bit more liquid. 

While everything else is cooking, boil your pasta to the directions on the package. Once the pasta is cooked, add it into the rest of your large pot with the cheese mixture. Again, you might want to add more liquid at this point. 

Preheat oven to 350° F. 

Pour your mixture into a large casserole dish and sprinkle the remaining 1/2 cup of daiya on top to evenly coat. Bake in the oven for about 10 minutes, broiling at the end to brown the top. 

Serve up and enjoy! 

Makes about 6 large servings. 

*If you want to make not quite as much then you can use less pasta and less veggies, therefor less water and less food. ;) 

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Ⓥ Peanut Pumpkin Thai Curry Ⓥ

I've only made this once but I thought it was good enough to share immediately. ;) Next time I make it I'll try to make the measurements better for a larger serving instead of a single, but it's great if you have bits and pieces and are making dinner for one. Super easy, quick, creamy and delicious! An explosion of flavours to tantalize your tastebuds! 

Peanut Pumpkin Thai Curry

1 tsp Red Curry Paste

1/2 cup Pumpkin Puree 

1 Tbsp Peanut Butter

1/2 cup Coconut Milk Beverage (not the canned stuff)

1/4 block firm Tofu, cubed 

1 Tbsp Tamari

1/4 cup Vegetable Stock

1/4 tsp Ginger, ground 

1/4 tsp Cumin, ground

Black Pepper to taste

Cauliflower, Broccoli, spinach, or any other veggies you want to add

In a medium sauce pan, sauté the tofu in the tamari, curry, and spices until it browns a bit. Add the remaining ingredients, minus the vegetables, and cook over medium heat for 5 minutes. Add the veggies and cook another 5-10 minutes or until the veggies are tender. Slowly add the coconut milk, and add more or less to get your desired consistency. 

Serve over rice or quinoa. 

Makes 1 large serving or two small servings. 

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Ⓥ Coconut Lentil Pumpkin Gumbo Curry Ⓥ

There are so many wonderful things you can do with pumpkins! So put them to good use far after halloween! 

This recipe is thanks to my sister for this lovely creation! I finally got around to making this myself, with a few changes since my sister makes awesome food but doesn't tend to write down exact recipes for her creations. ;)

This is delicious and needs to be tried! Healthy, satisfying, oh so goooood! :)

Coconut Lentil Pumpkin Gumbo Curry

Olive Oil

2 tsp Red Curry Paste

2 tsp Yellow Curry Paste

2 medium-large Carrots, diced

1-2 Sweet Potatoes, chopped (or regular potatoes or yams)

2 cups Red Lentils

1 large can, or 2 small cans Pumpkin Puree (or half a large home-grown pumpkin)

1 can Coconut Milk

Kale, Swiss chard, broccoli, or any other veggies you want to add

1 Tbsp Tamari

1 1/2 tsp Salt

1/4 tsp Black Pepper 

1/2 tsp Cumin, ground

1/2 tsp Curry powder

touch of water, to thin it down

In a large sauce pan, sauté the carrots and potatoes in a bit of oil with the red and yellow curry paste. After a few minutes, add in the lentils, rest of the spices, tamari, and enough water to fill over the lentils and veggies--and to allow cooking reduction space. Let simmer on medium heat, stirring occasionally, adding more water if needed. 

Once the lentils are almost cooked, add in the pumpkin and the rest of your ingredients and continue cooking until all the veggies are cooked. 

Add more or less water to get your desired consistency. 

Serve over rice and enjoy! 

Makes a huuuuge batch! About 6 large servings. 

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Ⓥ Vegan Kitchen: Happy Thanksgiving! Ⓥ

It's Thanksgiving weekend here in Canada, so… Happy Thanksgiving Canada! :) 

With my family being a sick we didn't get to do a thanksgiving dinner together, but my hubby and I hosted a Vegan Thanksgiving Potluck at our place with my brother and good friend Tam. Vegan potlucks are the best thanksgivings ever, or for any traditional festive meal. 

[silly face photo reel... life's not complete without one ;)]

Cory made a quinoa kale salad. And I roasted up red kuri squash, parsnips, carrots, and garlic from our garden--and added some sweet potato in there as well. I also made tofu balls and vegan gravy--my usual go-tos for  dinners such as these. Everyone always loves the food, vegan or not, so why the hell not? Beats some poor murdered turkey any day. 

For dessert Tam made the most amazing Lemon poppyseed quinoa flour cake! Sooooo good! 

We stuffed ourselves full of amazing food and enjoyed some great company. All in all, thanksgiving was lovely. :) 

If you're looking for your own ideas for a vegan festive dinner then be sure to check out my other post with suggestions and recipes as well: Holiday Feast. :)

Happy Thanksgiving Canada! Show gratitude wherever you are, you don't need an excuse to give thanks. 

[how many times can I repeat the exact same big goofy smile? Thiiiiss many!]

So, what are you grateful for? How did you spend Thanksgiving--or how do you plan on spending it if you're not in Canada? What are your favourite vegan festive meals? 

Create a nice day!! Much Love and gratitude! :) 

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Ⓥ Vegan Kitchen: Potato Pea Curry! Ⓥ

Here's a new lovely curry recipe for my lovelies. This makes a lovely dish, especially if you can get your potatoes and peas from your own garden or locally! It makes a lovely dish either way and is a milder curry for the spicy sensitive. 

Pure goodness! 

Potato Pea Curry

1-2 medium Sweet Potatoes or regular Potatoes, cut into small chunks

1 cup Peas

1 1/2 Tsp Red Curry Paste*

1 tsp Garlic Powder

1 tsp ground Ginger

1/2 tsp Paprika

1 tsp Garam Masala

1/4 cup Vegetable Stock/Broth

2 Tsp Tamari or Soy Sauce

1/2 tsp Salt

1/4 cup Red Lentils (+ 2 cups Water)

1/4-1/2 cup Coconut Milk (beverage kind, not canned kind)

1 tbsp Coconut Oil

1 can Chickpeas (drained and rinsed)(optional)

Optional; ground chilies (if you like it extra spicy) 

*depending on what brand of curry paste you use will depend on how much you want to add, and depends on how spicy you like your curry. This curry is milder. 

In a large saucepan, sauté the spices and curry with the chopped potatoes on medium-high heat for a minute and then add the broth, lentils and water. Simmer on medium heat. Once the potatoes are tender and the lentils get softer (around 15 minutes), add the peas, chickpeas, coconut milk and cook another ten minutes.  

Add more liquid if necessary and you can play around with other veggies, spices, etc if you desire. 

Serve over rice or quinoa. 

Makes about 6 servings. 

Enjoy! 

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Ⓥ Barbecued Marinated Tofu Ⓥ

I don't know how I've been vegan for so long and never tried making my own tofu for the barbecue. Well, I decided to change that and play around with recipes and both me and my hubby loved this barbecued delight!

Barbecued Marinated Tofu

1 pound Extra Firm Tofu

4 Tbsp Tamari or Soy Sauce

1-2 minced Garlic

1 Tbsp Ginger, ground

2 Tbsp Rice Vinegar

2 tsp Agave

1 Tbsp Oil

Tofu Tips: Use Firm or Extra Firm Tofu so that it holds together. If you want you can also freeze your tofu and unthaw it for a "meatier" texture. 

Slice up your tofu into strips or triangles, the thickness is more or less dependant on your personal preference, the thicker the better they'll hold but the thinner the faster they'll cook. I usually cut mine about 1cm thick. 

Press out as much of the water as you can--most people like to use a kitchen towel or paper towel and really press it out, but I honestly don't bother with that part and my tofu always turns out just fine. ;) 

Prepare the marinade! In a small bowl, combine the rest of the ingredients until well mixed. Place your tofu slices into the marinade--use a shallow dish or ziplock bag, or something that your tofu can really soak up the marinade. The longer the tofu remains in the marinade, the more flavour it will soak up, half an hour is generally the minimum--but I only soaked them for ten minutes one time and they still turned out great… but I also soaked them over two nights and they were much more flavourful. I think overnight is ideal. ;)  

Make sure your barbecue is lightly oiled as tofu tends to stick. Place your slices on the grill and, well, grill until tofu starts to crisp, flipping over to evenly cook each side. 

Serve with your favourite sides! And voila! 

You can also make this in the oven by placing the tofu in a shallow dish and baking at 350℉ for approximately 35-45 minutes, flipping tofu at least once, until brown and slightly crispy. 

Makes 2-4 servings. Enjoy! 

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Ⓥ Vegan Kitchen: Lentil Curry! Ⓥ

Another curry recipe for you because I love curries and I think that everyone should. ;) Healthy, spicy, yummy! The lentils add a wonderfully creamy texture, just make sure you cook them long enough that they dissolve into your liquids.

This may take some time to make but the actual preparation is easy and you don't have to do much except stir it every so often. I like to dance around the kitchen while I keep an eye on things. ;) 

Lentil Curry

1 medium Sweet Potatoes, cut into small chunks

2-3 medium Carrots, thinly sliced

1 head of Broccoli 

1/2 cup Red Lentils

1 400ml can Coconut Milk

1 can Chickpeas (drained and rinsed)

1-2 Tbsp Yellow Curry Paste*

1 cup Vegetable Stock/Broth 

1-2 cups Water

1 Tbsp Tamari

1/4 tsp Cumin

1/4 tsp Black Pepper

3/4 tsp Salt

1 tsp Garlic Powder

*depending on what brand of curry paste you use will depend on how much you want to add, and depends on how spicy you like your curry. We make it pretty spicy but not overpoweringly so. You'll definitely have to play around with whatever curry paste you use. My favourite by far is the Namjai brand. :)

In a large saucepan, sauté the sweet potatoes and carrots on medium-high heat for a couple of minutes. Add in the curry paste and spices and sauté another minute. Add in the lentils, water, and vegetable broth and simmer on medium heat for about 40 minutes, stirring every so often so that it doesn't stick to the bottom of the pan. Add more water if necessary as the lentils soak it up. Add in the coconut milk and remaining ingredients and simmer another 15-20 minutes of low-medium heat, until you can easily poke the sweet potatoes with a fork and the lentils have become extra soft. I never measure the water I add so if it looks like it needs more then add more. 

The curry sauce is usually nice and creamy but has a fairly thin consistency. Serve over cumin-spiced rice or quinoa! 

Makes about 4 servings. Enjoy!

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Ⓥ Vegan Kitchen: Curry Almond Broccoli Stir Fry! Ⓥ

A new recipe I tried and played with recently that is super easy, quick to make, and absolutely splendid! :)

Curry Almond Broccoli Stir Fry:

Stir Fry Sauce:

1 tbsp Rice Vinegar

2 tbsp Tamari (or soy sauce)

1 tbsp sesame or other oil

2 tsp ground Ginger

1-2 tbsp Olive Oil

1/4 cup Almonds, chopped

1 tbsp Green Curry Paste*

2 cups Broccoli

Other veggies of your choice (I like this recipe with chopped Zucchini and Asparagus) 

*depending on what curry paste you are using may depend on how much you want to add. The one I use is super strong so I usually use under a tbsp. Adjust it to your desired liking. 

In a bowl, combine the rice vinegar, tamari, sesame oil, and ginger. 

In a wok or saucepan, toast the almonds in the heated oil on medium-high heat. Stir frequently for one to two minutes, or until lightly browned. Add curry paste to taste and stir. Add the broccoli and veggies and stir fry for a couple minutes until the veggies are tender. Toss in the stir sauce for a minute and then serve! 

Goes great over Quinoa or Brown Rice.  

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