Posts from our 2014 roadtrip
Vegan Roadtrip – Boon Burger in Winnipeg
Madison, Wisconsin – The Green Owl
Inglis Grain Elevators – Inglis, Manitoba
Rivière-du-Loup, PQ – Café L’Innocent and Parc des Chutes
After Quebec City, we made a pit stop in Rivière-du-Loup – just to grab lunch and stretch our legs for the next part of our trip. Luckily, Café L’Innocent was there for us. It’s a funky artsy space with indoor and outdoor seating – and it’s conveniently located within a 10 minute walking distance of Parc des Chutes – a beautiful park with a waterfall (that is also a hydroelectric generator) and hiking trails for varying abilities. We started our visit at the cafe and ordered some of their vegan things, they have things labelled on the menu as to what is or can be made vegan, and ordering was straightforward and our server was very helpful. JC went in before us to ask about vegan options and the server was enthusiastic and friendly about it, which made us extra happy to stay. JC really wanted poutine before we, voila, they had a vegan one. It was a different take on poutine, and had VegNature chèvre slices on top (which is based in Quebec city) and JC liked it. I was too focused on my falafel burger to steal too much of his food. I was really feeling the falafel burger, and the kiddo really like the hummus and falafel plate. We had our fill of the delicious food, and then went for a walk over to the nearby Park. We went back to Rivière-du-Loup on the way back as well, and visited the same park – it’s just such…
Toronto – Rosalinda
Rosalinda opened earlier this year in May, and I’ve been a handful of times. Sometimes just to grab a snack and a drink at the bar (totopos!), sometimes with friends, sometimes on a date, sometimes with a group. It’s good for all of those things. And Rosalinda has turned into one of my favourite fancy-casual type places in the city. Seating is ample (138-seats) – the space feels huge – especially by Toronto restaurant standards. If you go during the day, it’s full of bright natural light, and a mix of pretty green fake and (maybe?) real plants throughout the space. Lots of windows, lots of intimate corners to sit in. They have these great mini booths for two people, and bigger booths at the back, and I feel like the seats are well spaced. Last month someone I knew sat next to me, and we were spaced far enough away that we didn’t realize it until one of us got up and came back. The food is always good. Every time. I’ve never had anything that I felt wasn’t well thought out – though I don’t love everything, that’s personal preference, not poor execution. At this point I’ve tried most of the menu, and I find myself gravitating towards the same things. Appetizers My favourite appetizers to share (or not share) are the mushroom potato flautas and the chilaquiles rojos. Over and over again, these two have stood out. They’re both beautifully spiced and flavourful with a great combination…
Meal Prep Monday – Autumnal as Heck
I’ve been getting into making meals in advance for the last few months, but haven’t really been sticking too it too intently, I’ve mentioned Things2Eat a lot, but it’s helped me learn how to cook more regularly – and making sure we have all the ingredients for recipes helps. So mostly following along with the October 7th plan, Here we go: I’ve decided to make four out of the five items: Fall Harvest Bowls from Eating Bird Food Aloo Gobi (with bonus chickpeas) from Jessica in the Kitchen (which is turning into one of my favourite food blogs) Thai curry pumpkin soup based on this recipe from Running on Real Food (with bonus chickpeas) Cajun Cauliflower Bowl (but I made it with lots of vegetable oil), skipping the green beans, and adding shredded shawarma spiced chickwheat. Today I’ve made/prepped: Pumpkin carrot muffins (a few with chocolate chips.) Thai spiced pureed roasted pumpkin coconut soup with chickpeas chickpea, cauliflower and potato curry. tahini apple cider dressing for fall harvest bowls Couscous (for harvest bowls (in lieu of quinoa) and cajun cauliflower bowls) roasted butternut squash (for lunchtime harvest bowls) washed and dried kale for fall harvest bowls shawarma-spiced chick wheat (for cajun cauliflower bowls) lime tahini dressing for Cajun Cauliflower Bowl chickwheat with 1/2tsp allspice, 1/2tsp cinnamon, and 1/2tsp nutmeg I suspect the plan will be to order delivery one day this week, or to make tacos (as I made sure to have all the necessary ingredients on hand for those for easy lunches.)…
VeganMoFo 2018 – Potato Kibbeh
One of my favourite indulgences is books. Especially kids books, and one of my favourite places to get them is Another Story Bookshop on Roncesvalles in Toronto. Yesterday I popped in to pick up a pre-order, and a few other books for our son, on the way out by the check out – on their fantastic and ever changing cookbook wall – they had Vegan Recipes from the Middle East by Parvin Razavi, so I bought it. Flipping through was delightful, there were lots of colourful pictures and mostly straightforward recipes, and broken up into 6 sections by regions of the middle east. There are desserts and drinks and mains and appetizers, and they all look inviting and attainable – but what immediately jumped out at me was the Potato Kibbeh (on page 100), and I just knew I’d be making it today. I started the day off by throwing a bunch of potatoes in the instant pot so I could steam them for a few recipes I have planned for this week. The recipe for Potato kibbeh was easy to follow – I left the skin on the potatoes and mashed them, then mixed them with soaked bulgar wheat, grated onion, spices, and threw it in the oven for about an hour. It was delicious – the cinnamon and mint flavours were subtle, but swirled together with the onion and danced on my tongue. The bulgar potato combo was texturally fun, as was the crisp crust of the kibbeh.…
Vegan Mofo 2018 – Let’s Talk about Moon.
I’d like to dedicate this whole post to someone that has helped my family eat better for nearly an entire year. Have you checked out the meal plans from Things2Eat? Because if you follow me on instagram, you may notice me mention this a few times – since I am a super fan and it has changed my life for the better. There were days when I would spend hours (not joking) trying to find a recipe that speaks to me, only to bail and order delivery because I got annoyed with the copious options, and an inability to decide on just one thing. That or we didn’t have the one special ingredient needed. And needless to say, that was frustrating. Then, around a year ago, the things2eat blog comes along, with great recipe ideas, and if you sign up for her newsletter, she even includes a shopping list and a weekly plan of attack for the whole thing. Life. Changing. We just wait for Moon’s email on Friday – with a shopping list, and load up click and collect, and voila. We’ve got most of the ingredients we need, for the meals we want to eat, and can start prepping on the weekend, or make food day by day. I appreciate the people that share recipes a whole bunch, but someone distilling recipes down into a cohesive weekly meal plan? For free? That’s just heart eyes all the way out. So I recommend you follow along and definitely sign…
Vegan MoFo 2018 – Potato Pancakes
In the last few days, I’ve made three different types of pancakes. On Friday, our son asked for pancakes for breakfast, so I made a few. One of our favourite recipes for regular pancakes is the “Perfect Pancakes” from Isa Chandra Moskowitz’s Vegan Brunch. After finding it online a few times, we eventually had to pick it up, as it’s full of wonderful ideas for breakfast. These pancakes are fool proof, straightforward, and I suspect anyone can make them and have them turn out incredible. Since I was making pancakes anyway, I decided it was the perfect time to make potato pancakes while I was at it. So I grated a few potatoes, rinsed and pressed them to reduce moisture, and put them in a bowl. One of the things I like to do with potatoes for pancakes is to grate them in two different ways – because potatoes are great at binding themselves together (heyo starch) – so I use the biggest side on a box grater for three potatoes and then the finest side for one. Then I add about 1/4-1/2 cup of chickpea flour, salt, pepper, and a touch of garlic or onion powder – followed by a 1/8 of a cup of the pancake batter put into a hot pan. And voila, we’re in potato pancake town. BONUS I have been reading No Kimchi For Me by Aram Kim to our son quite often lately, and at the back of the book there is a recipe…
VeganMoFo 2018 – Macaroni and Potato cheese
Have vegans gone too far? Cheese made from potatoes? It’s clearly mayhem over here you know. Last night our son pulled a package of twirly pasta out of the cupboard and asked us to make something with it – so we did. I’ve been thinking about this cheesy sauce for a while so while we were talking about dinner ideas, I sent over this recipe from Veggie on a Penny to our family slack channel and voila, we had dinner in progress. (made by JC) It’s pretty incredible what textures are possible with the help of the very humble potato, and the texture you don’t necessarily want in a soup, lends itself quite well to something like a cheese analogue. I wouldn’t say this is cheesy in a share with all the non-vegans and new-vegans you know immediately, but it’s a nutritional yeast based cheese, and our toddler was very enthusiastic about the flavour (and I really liked it too.) It is easy to just throw the potatoes and carrots in a pressure cooker, if you have one, it will just take a bit more time, but it will still turn out great. You could also try this variation with sweet potatoes and cashews from Dr Pamela Fergusson, an RD that used to live in Toronto. The one thing I would like to experiment with with this recipe in the future is adding some pureed white beans to the sauce to increase the protein and nutrients, ideally without changing the…
Vegan MoFo – Spicy and Sour Shredded Potatoes (Tu Do Si)
Many years ago, I stayed in the student residence a few semesters of my university studies, and one of my roommates was an international masters student from northern China – she was studying chemistry and taking English, and we would talk about food when we’d run into each other in the common area. Eventually we got more intentional about it and decided to share meals – when she found out I was vegan, she made this spicy and sour shredded potato dish. It was one I had never had before, and it would start an obsession with this one dish I didn’t know I needed in my life. I’d sit with her in the kitchen while she hand julienned potatoes, and then soaked them in cold water, followed by stir frying them with oil and chilis. The most complicated part was the julienning and I don’t think I even knew what a mandolin was back then. I wish I had taken a picture of what she made, but eventually years later, I bought myself a mandolin and I started making this dish at home myself. Then more recently, we were travelling in PEI, and we went to Noodle House, a restaurant in Charlottetown and they had hot and spicy shredded potatoes right on the menu(along with several other vegetarian options), and you better believe I was jumping up and down about it. (and of course I ordered it.) Every one is different, but it still filled me with nostalgia, and brought…
VeganMoFo – Potato Lasagna
There are a couple of things I’ve been especially looking forward to making this month, and one of those things was a potato lasagna. But not one where it just happens to be an ingredient, but one where the potato is really centred in the dish – where you take slices of potatoes, and pretend they are noodles. Maybe that’s just a potato casserole, but I’m going to call it lasagna anyway. JC once made an incredible rustic bread lasagna from a recipe on Vegan Yum Yum and ever since my lasagna definition has expanded to include zucchini noodles and beyond. Having access to a mandolin makes this dish easier, but you can definitely just thinly slice up potatoes – but the thickness is important because the potatoes have to be around 2.5 mm or less to properly cook through once you’ve got several layers going. We picked up a 10 pound bag of potatoes when we were in Prince Edward Island last month, which I consider the home of excellent Canadian potatoes, and I was excited to use them in this tasty dish. The nice thing is that if you cut up too many slices for your pan size, you can always just mix the potato slices with some garlic salt, oil, and roast on a flat sheet with the lasagna, and everyone is a winner. This lasagna is topped off with Somer McCowans wonderful cashew mozzarella, which you can find on her recipe for individual pizzas – but you…
Veganmofo 2018 – Baked Potato Soup
I love baked potatoes, I love soup, I love baked potato soup. It’s a creamy flavourful and thick soup that just feels like a warm hug on a cool day. Just waiting to be made in the fall as the days get cooler and shorter. But of course, it’s September in Toronto and that means it’s still just under 30 degrees celsius (that’s 80F if you’re using it) so this soup is ahead of its time today, but I’ve been thinking about this soup for weeks and it just couldn’t wait for another day. This recipe is inspired by the work of Guy Fieri and his fully loaded baked potato soup, but obviously veganized. It’s not terribly complicated, but can be, depending on how you’re feeling – I started by washing and roasting the potatoes, because they take the longest to finish – around 45 minutes – and it gave me time to do other soup related tasks. Baking them is absolutely worth it though – the added complexity of flavour is a delight. Vegan Magic is a vegan bacon grease type product made in Toronto, and available worldwide. To find out if it’s available near you, check out their website, but if you want to make your own, The Gentle Chef has you covered too with his recipe for Bacun Grease. One of the things that I like to do with soups that allow for it, is to add mashed beans for extra protein – especially in a soup…