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…

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Roadtrip – Vegan Brunch at Merge in Buffalo

Last weekend we drove down to the USA. Once we crossed the border it seemed like a good time to stop for brunch, as it was shortly before 11 am. When I typed “vegan” into Google maps, it directed us to Merge and we decided to go with it. What we found was a beautiful space, tasty food, and friendly servers. Sometimes rolling the dice works out nicely. And we got there just in time, because after 15-30 minutes, the place was full. Merge isn’t an exclusively vegan place, as they do serve meat, dairy, and eggs, but they have several vegan options on the menu which are clearly marked with a V. If gluten free is your scene, they also have options marked with GF, but there is not always overlap. Ordering something that requires some modification, like with non-dairy cheese (or gluten-free) does involve getting charged an extra fee. We started with veganized potato skins stuffed with fresh corn salad, tempeh, daiya, and a chipotle cream. Or rather, baked hollowed out baby potatoes, filled with a bit of daiya were sent out, with a bowl of the filling. A DIY potato skin experience – which was something we will have to try at home sometime soon because I really liked it. As another appetizer we ordered the seitan wings with hot sauce (they also coming in BBQ) along with a vegan ranch dressing and a couple of carrots/celery sticks. Ordering this, I started wondering if what I ordered…

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Special Event Sunday! Vegan Thanksgiving

We did our small thanksgiving a little early (today), because J has his family’s one on Monday (the real day). I’m not a big fan of the smell of roasting turkey, to the point that it makes me pretty nauseous, so I’ll be skipping the big family event tomorrow and spending it chopping cranberries finely and sprinkling them all over one of Emmie’s wet food cakes in an attempt to be Thanksgiving festive. picture by Eye of Einstein on Flickr used under CC Last year I prepared a feast for myself, and ate it while house/cat sitting during other people’s long weekend getaways. This time, I tried to cook, while fasting for Yom Kippur, preparing a Break Fast meal (vegan matzo ball soup), and also cat sitting during other people’s long weekend getaways. Goal for next year: leave town. (I’m kidding… or am I?) Real goal for next year: Invite people over for a Turkey-less vegan thanksgiving. My menu this year includes: – Cornbread Muffins, solely because I love them and they make me happy. – Onion gravy from Colleen Patrick-Goudreau’s 30 Day Vegan Challenge – Smashed garlicky potatoes. – Grapefruit Blackpepper Cranberry Sauce based a bit on last year’s recipe – The same cranberry stuffing from last year – Stuffed pepper squash. Originally planned to make this cranberry-pear rice stuffing, but ended up making a lentil white rice stuffing with spiced veggies. – The Apple Walnut Kale salad from Cupcakes and Kale listed below, except I used pecans and…

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