Naleśniki – Polish Crepes – Vegan Mofo

Happy first day of Vegan Mofo! I wanted to start things off with one of my favourite childhood memories.When I was little one of my fondest morning memories is when my mom would make naleśniki (Na-leh-shniki.) Watching her make them always seemed so magical because what was once a liquid, seemed to defy gravity – clinging to the pan, changing colour, and turning into something delicious. I would sit at the kitchen table, we would listen to the CBC, we would talk, all while she made breakfast. There would be two typical fillings, a sweetened cheese one made with quark or some kind of stewed fruit or jam. My favourite of course, would be one with fruit, so that’s what I made this morning, finally, for my own family.  When my mom made it, it was topped off with a vanilla sugar thick cream – this morning I made a quick cream with maple syrup, coconut yogurt, and some vanilla bean. Before I went vegan, she would use a piece of bacon to grease the pan,  but eventually, once I went vegan she would still make ones for me with oil, filled with fruit, and dusted with icing sugar. Lucky me! Smacznego! (which means bon appetit! or enjoy your meal!) Naleśniki – Polish Crepes Makes 8 naleśniki   Ingredients  1 cup all purpose flour 2 tsps prepared Bob’s Red Mill egg replacer mix 1 cup unsweeteend soymilk 3/4 cup boiling water a pinch of salt 3 tsp a light vegetable…

Read more

Simple Pickle Soup – Zupa Ogórkowa bez śmietany

In the middle of the day last night I had this craving for Pickle soup. I started thinking about it, and then could not wait to get home and make it. JC and I stopped in to a grocery store to pick up a few white potatoes and a carrot (because I knew we had a bunch of onions and pickles at home), and I was ready to get cooking. Making this soup felt like I was running on some kind of deep genetic pickle soup knowledge when I got into the kitchen, because of course, zupa ogórkowa (ZOO-pah, Oh-goorr-Koh-Vah), is a thing I’ve eaten since I was a kid. I’m sure I watched my mom make it when I was growing up. Maybe even helped peel or chop potatoes (maybe.) This recipe is simple and perfect for preparing after a long day. Not too many ingredients, and doesn’t take too much time. It could conceivably serve four people, but the two of us ate all of it.   Ingredients: 3 small chopped yellow onions 2 small chopped rinsed leeks a splash of oil 1 medium sized carrot 4-5 diced potatoes, you can peel them if you want to (I didn’t) 6 cups of vegetable broth (I used Go Bio’s veggie broth) 4 large chopped pickles 2-3 cups pickle juice salt & pepper to taste (the pickles/pickle juice is already pretty salty) extra chopped pickles as a garnish Serves 4 (or 1 MeShell, 1 JC) Directions I used a heavy dutch…

Read more

Lazy Vegan Friday – Vegan Toona from Sophie’s Kitchen

This isn’t the first time I’ve tried the Vegan Toona from Sophie’s Kitchen, but it was the first time I was able to buy it in a store. We sampled two of the varieties of Vegan Toona at this years’ ExpoWest, and I wasn’t that keen on it. But I was curious if the shelf variety would be any different from the Toona we sampled at the event, or if our experience of eating would be different/better this time around (what can I say, I’m an optimist.) As of right now, you still cannot buy VeganToona in Canada (unless you order online) – these cans were purchased from the canned seafood area from a Whole Foods in Michigan. They were $4.69/can at the time, but while the amount initially gave us pause, it actually looked competitive by volume with some of the fancy dead fish products that Whole Foods sells. Opening the can, it’s like shredded mystery packed in oil. if you’re expecting anything like light pink tuna flakes, you’ll be disappointed, but since I don’t mind if compassionate analogues don’t look like what they’re attempting to imitate, I wont hold that against them. I think I voluntarily made a tuna fish sandwich once in my pre-vegan days, but I really like the option of a small tinned vegan meat product, that could potentially be taken on a trip, or used to make a quick sandwich. So I made a quick sandwich with some just mayo we had also picked up from Michigan. MeShell’s VeganToona Sandwich Oddly similar…

Read more

Smoked Coconut Flakes for sandwiches and everything else – Recipe (Vegan Bacon Even)

I bought a bag of coconut pieces yesterday on a whim from Karma Co-op. Someone else had a bag, and it caught my eye – an innocent bag of coconut flakes to some. But to me it said…. “make me into a smokey coconut sandwich” – but not actually since then I’d be talking to bags of coconut. One bag of the bigger-than-shredded coconut cost a little over $9, and had around 6 cups worth of coconut flakes in it. Since I’m too lazy to crack open my own coconut, it was especially a steal of a deal. (But I picked up the last bag they had…) There are so many different varieties of Smokey Coconut, Coconut Bacon, Vegan Bacon, Or whatever you want to call it. Here are just a few examples: – The Chubby Vegetarian‘s mini interview with Chef Jesse Kimball – VegWeb’s Simple Coconut Bacon – Vegan Nom Nom’s Vegan Coconut Bacon – Fettle Vegan’s Coconut Bacon (with very very beautiful pictures) – Vegan Good Things – Coconut Bacon But here is what I ended up using for my version of the smokey coconut flakes, and I really really really liked it (and I wasn’t alone). Smokey Coconut Flakes Prep time: 5 min Cook time: 15 min Total time: 20 min Yield: 3 cups of smokey coconut flakes

Read more

Vegan Food and Love

Around a year ago, JC and I really started to see each other. Sure we met sometime at the end of January for the first time, but this was the point at which I wasn’t travelling constantly and we really got to know each other.  This is also around this time last year that he started wooing me with his talent in the kitchen. He was pretty much the opposite of vegan when we met, but he found great recipes, followed them perfectly, and appreciated the ingredients. One of the first things was this butternut squash soup with tofu cream. I sneakily took a picture with my phone in the kitchen (and I don’t think he saw me and yes, I’m a creep.) I remember being so damn impressed that he’d go out of his way to cook me dinner, I’m not sure why, because clearly – I’m pretty awesome, but nevertheless, I was impressed. Say what you will about men, hearts, and cooking, but the quickest way into my heart was/is through my stomach too. The rest of the meal was equally awesome. Homemade garlic bread, a (veganized) cassoulet, candied walnuts, and a blueberry cheesecake from Sweets from the Earth. I remember that first bite of cassoulet in detail because it was shocking. Maybe it was just being wrapped up in the moment, but that was the best thing I had ever eaten. Ever. At least up to that point (since then, we’ve hunted down and created more deliciousness…

Read more

African Kale Stew – First try.

I’m back in Saskatoon with a bit more permanence now, it’s kind of nice to know I’ll be in one place for more then a month. New years was spent in the magical land of Portland, with a few trips to Sweetpea Bakery, Diablo’s and Bete Lukas. Though I didn’t take pictures of any of it, which was a change from the usual. My main reason for going was to spend time with friends, and to celebrate my birthday. It was actually quite nice to go back there so soon after the last visit. I miss those folks a lot. Anyway, enough of that stuff. I’ve been cooking a lot, and it’s probably because I feel very comfortable in my now entirely vegan kitchen. A friend of mine passed on a recipe for “African Kale Stew” that I am now in love with. I’m not sure where he got it (neither is he), but if you recognize it let me know. AFRICAN KALE STEW 4 c. vegetable soup stock 1/2 c. green onions, chopped 2 cloves garlic, chopped 1 c. chickpeas 1/2 c. brown rice 1/2 tsp. salt 1/2 c. natural peanut butter 2 c. kale, chopped 2 tbsp. lemon juice Soy sauce, to taste Chili sauce, to tasteSauté onion in a large pot with garlic. Add stock, potatoes, chickpeas, rice, salt, and kale.  Simmer, covered, for 45 minutes. In a small bowl, blend peanut butter with1/2 c. of liquid from the stew and lemon juice. Mix into stew, adding…

Read more