Quilts, food and beach sessions

Hey everybody! Hope everyone had a nice weekend. 

When I picked up my mail this morning, I was happy to find that the package that I have been waiting for had arrived! I ordered two adorable quilts on Etsy from Crooked Barn Vintage's store. One for Leeluu (pink) and one for the new baby (blue). They are made wonderfully and look absolutely beautiful in their room! 

I feel totally different with this pregnancy; I'm uncomfortable most of the time and I'm not as big as I have been in the past. Maybe it is the vegan diet, or maybe it has something to do with the gender of the baby! I read a bunch of old wive's tales about gender prediction hoping I may might find some clarification as to why I feel differently then when I was pregnant with my two girls... Although wive's tales aren't very credible, I do like trying to pretend I know what I am going to have!

Last week I made mostly simple dinners; breakfast burritos, roasted vegetable focaccia pizza, carrot soup with quinoa salad, seitan casserole and Mexican-style rice and beans. 

Do you plan our your meals for the week, or just make whatever you can find in the fridge?

Mexican style rice and beans

This is my belly shot at thirty one weeks. I have been going to the beach almost everyday! When Leeluu wakes up in the morning, she peeks out the window and gives me the weather report and then asks " can we go to the beach?" I think I have a little beach bum on my hands!

workin' on the castle

Chilly night and a yummy meal

Its been raining for days, and the wind is chilly. Last night we got our wood stove up and running. It was really nice to sit on the couch and feel the house warm up. Leeluu loves getting the fire going with her dad, its pretty cute. They go outside and chop wood and then bring it in and declare themselves "fire buddies", while they get it going.

I make a rice bowl meal once a week. I really like brown rice and the veggies are basically all raw (except I steam up some broccoli). There are a bunch of good restaurants that make rice bowls but we live SO far away that I recreated my own.

The key to a good rice bowl is a good sauce! Sometimes I make a peanut sauce, and other times I make a tahini sauce ( I add a garlic clove and some miso) I really like the  reFresh cookbook  tahini sauce too!

Basically for a rice bowl you need to cook up a pot of rice, shred up your favorite veggies. Make a sauce and sprinkle seeds and nuts on, add tofu or tempeh if you like.  Really easy and super yummy!

Veggie pot pie

Pot pie is one of Ocean's favorite meals, since she was 4 ( she will be 15 next month!). I made this last night using Pillsbury biscuits for the crust. I only used 4 biscuits for the tops of the pies, I baked up the rest and we used those to dip! I originally wanted to find some puff pastry, but I couldn't find any that was vegan. 

Although not all Pillsbury products are vegan, I was happy to find something that was. You have to read the ingredients cause it tends to change in different countries. 

Veggie Pot Pie

2 tbsp earth balance butter

1 onion- small diced

3-4 carrots- peeled and small diced

3 stalks celery- small diced

1 tsp summer savory

2 bay leafs

3 cups veggie stock

2 medium potatoes- peeled and small diced

3/4 cup frozen peas

1 cup broccoli florets

2 tbsp tamari

1/4 cup nutritional yeast

1/2 tsp sea salt

freshly ground pepper

1 tbsp cornstarch mixed with 1 tsp water

1 package Country Pillsbury Biscuits

In a large saute pan, heat butter, add onion and cook until soft.

Add carrot, celery, savory, and bay leafs. Saute for 3-4 minutes

Pour in veggie stock Add the rest of the ingredients except the cornstarch.

Bring to a boil and then simmer until potatoes are soft. 

Add the cornstarch to thicken. Season to taste.

Scoop into individual ramekins. Roll out the biscuits to fit the top.

Place on a baking sheet and bake at 375 until golden. 12-15 minutes.

Pumpkin Thai Curry

Pumpkin! I made this curry served with vermicelli rice noodles the other night.  I use Thai Kitchen red curry paste for this recipe.I think the overall time to make this meal was about 30 minutes. I didn't use much of the pumpkin for this, so I plan on roasting the rest and using it in muffins and whatnot. More pumpkin posts coming soon....

2 tbsp coconut oil
1 onion- sliced
2 cloves garlic-minced
2 tbsp Thai Kitchen red curry paste
4 cups pumpkin- peeled and chopped
3 cups water/ veggie stock
1 red pepper- sliced
1/2 cup coconut milk
2 tsp sea salt
1 tbsp brown sugar
fresh cilantro
vermicelli rice noodles- cooked according to package


In a large pot heat oil, add onions and garlic. Saute on medium heat until soft.
Add paste and stir it around to coat the onions. Add pumpkin and continue to stir.
Pour in water/stock and bring to a boil. Lower heat to a simmer and cook until pumpkin is soft.
Add peppers and coconut milk. Season with sugar and salt.  Serve over noodles garnished with fresh cilantro.

Shepherd's pie with miso gravy

This is a great meal to make when you have lots of odds and ends of vegetables. I cleaned out the fridge and used some lentils that I had frozen in the freezer, fancied it up with some fresh chives from the garden! Easy to make for a weeknight meal.

First thing is to get your mash potatoes done. I like using earth balance butter and almond milk with a sprinkle of garlic powder.

Next in a pan saute your veggies and lentils ( or whatever legume you want to use) with some olive oil. Add herbs of choice...I like using sage and oregano.

Put the veggie mixture in a casserole dish

Spread the mash potatoes over the veggie mix. Scoop some earth balance butter on top. Place in an oven at 400 for 20 minutes. After the twenty minutes of cooking brown the top using the broiler element until golden.

 ( make sure your casserole dish is broiler safe!)

Serve with miso gravy!

Miso Gravy

2 tbsp sunflower oil

1/2 onion- minced

1 bay leaf

2 cups water

2 tbsp tamari

2 tbsp corn starch mixed with 2 tbsp water

4-5 tbsp of miso paste mixed in a bowl with a small amount of water, to loosen the paste

3 tsp sugar

freshly ground pepper

In a small pot heat oil, add onion and bay leaf.

Saute until soft. 3 to 4 minutes

Add water and tamari, bring to a boil.

Add cornstarch mixture. Boil until thickens.

Turn down the heat to a simmer. 

Add miso paste. Whisk until smooth.

Season with sugar and pepper

10 minute summer stew

Super simple and delicious! I used the vegetables I picked up at the market, some left overs in my fridge, with a can of chickpeas. You could add anything you like to this. Keep the cooking time down to 10 minutes, to keep the vegetables crisp. I served it with a 8 grain loaf of bread.

10 minutes summer stew

2 tbsp olive oil
1 onion-chopped
1 clove garlic- minced
1 stalk celery- chopped
1 yellow zucchini- chopped
1 carrot-chopped
1 tomato- chopped
1 cup water
1 can chickpeas
1 tsp dried dill
fresh thyme
fresh basil
sea salt
freshly ground pepper

In a large pot heat oil add onion, saute until soft.
add the rest of the ingredients, bring to a boil.
Simmer for 10 minutes.
Season with salt and pepper.

market goodies

Potatoes in Tomatoes

Not sure where this recipe came from. Jonathan sent me a photo with the recipe from his phone hoping that I would make it for him :) It is really tasty and I thought I would share it. My kitchen is delivered today and starts getting installed tomorrow. Its been 3 1/2 moths coming... I am SO excited!

Potatoes in Tomatoes

1 tbsp vegetable oil
1 1/2 tsp cumin seeds
1 1/2 tbsp serrano chilies
1 can chopped tomatoes
3/4 tsp turmeric
3 cups peeled and chopped potatoes
2 tsp salt or to taste
5 tbsp cilantro chopped
1 tbsp sugar or to taste

In a sauce pan heat oil, add cumin seeds and chilies. Saute for about 1 minute.
Add tomatoes with juice and turmeric. Mix well. Bring to a boil and cook for 2 minutes.
Add potatoes and the cilantro. Simmer until potatoes are soft.
Season to taste.

Spinach & tofu stuffed pasta shells

Well I am still in limbo of a kitchen. BLAH! Its been an experience to have no kitchen sink, counter or cupboards. Basically I have a stove and a side board that holds all the important stuff. ( the popcorn popper is VERY IMPORTANT!) I am suppose to get the kitchen by the 5th of May, we will see. It feels like I have never had a kitchen in this house. I am not complaining...well okay maybe a little :P This pregnant lady is sick of lugging dishes up stairs and washing in the bath tub that is for sure. Anyhow I am super excited because I know when the kitchen finally gets here, I will be in heaven!!

Mark it on your calendars the Halifax crafters fair April 30th-May 1. Lots of cool things made by local artists! Its the week before mothers day, so bring mom and grandma!!

I recently came across the Daiya cheese at my local grocery store. Geesh I felt like I was living in the dark ages, with all the great recipes out there using it. I was so stoked to finally get to try it.  The only complaint I really have is that it has no nutritional value at all, but it is pretty tasty for vegan cheese :)

Spinach & tofu stuffed pasta shells

1 box of pasta shells- cooked according to package

Filling


1 block of tofu-crumbled
1 package of frozen chopped spinach- defrosted and drained
1 cup of Daiya mozzarella 
1/4 cup nutritional yeast
1 tbsp dried oregano
1 tbsp  dried basil
 2 tbsp olive oil
1 onion- small diced
4 -6 mushrooms- sliced
2 tbsp red wine vinegar
sea salt
freshly ground pepper


In a bowl combine tofu and spinach add yeast and herbs and stir.
With a pan saute onions and mushrooms in olive oil, deglaze with red wine vinegar.
Add onion and mushroom to tofu mixture. Season with sea salt and pepper.
Be generous with the salt!


Once shells are cooked stuff with filling. On a baking pan add about 1 1/2 cups worth of tomato sauce. Place shells on top and cook for 30 minutes at 350. When serving add heated tomato sauce to the top.

Vegan "tuna" sandwich

I was cleaning out the fridge this afternoon and noticed that I had a container with some cooked chickpeas, and we needed lunch. Easy to whip up I made these "tuna" sandwiches for the family. Chickpeas are a good source protein!

Vegan "tuna" sandwich

1/4 cup vegan mayonnaise
1 stalk celery- minced
1/4 onion-minced
2 cups chickpeas- chopped roughly
1 sheet nori- toasted and crushed
1 tsp dulse
1/2 tsp sea salt
squeeze of half a lemon
a few shakes of Tabasco

In a food processor add celery and onion- pulse until minced and scoop into a medium sized bowl.
Add chickpeas to food processor and pulse until roughly chopped, scoop and add to onion and celery mixture. Over an element on high hold nori sheet over until crispy. Crush into bowl of chickpea mixture.
Add mayo and the rest of the ingredients, stir and spread onto bread. Enjoy!

Slow cooked beans

We love our beans in this family, and these are probably the favorite. Classic, simple and tasty, the kids could eat the whole pot :) The only thing you need to do is soak them the night before and leave the rest for the slow cooker!

5 cups white navy beans- soaked in water overnight
6 cups water
1 can tomato paste
1/2 onion-minced
1/2 cup brown sugar
1 tbsp onion powder
1 tbsp mustard powder
1 tsp molasses
1 1/2 tsp apple cider vinegar
1 tsp vegan Worcestershire sauce
2 1/2 tsp sea salt
freshly ground pepper

Add everything to a slow cooker except the salt- cook on high for 4-6 hours.
Season with salt once the beans are soft.
Enjoy!

Paper plate love affair

Its valentines day, and normally I would make some kind of fancy pants 3 course meal, but I have no kitchen :( It sucks washing dishes in the bathtub, kinda gross and hard on the back. We have resorted to paper plates, of course it does not resolve all the dishes but it keeps them at bay.

This is a little something I made on the fly, with a can of re-fried beans and some portobello mushrooms. Not the greatest picture but it was tasty! I hope every ones day was filled with love, and not too many dishes.

The dry wall is up..on to the mud/sanding and then PAINT!!

Cheat'n Chili

Cheat'n Chili



2 tbsp earth balance butter/or canola oil

1 onion-chopped
2 cloves garlic- chopped
2 celery stalk- chopped
3 carrots-peeled and chopped
1 green pepper- chopped
1 tbsp dried oregano
1 tbsp ground cumin
1 tbsp ground chili powder
1 can crushed tomatoes
1 pkg Yves Mexican ground round
1 cup water
2 cups frozen corn kernels
1 can black beans- drained and rinsed
1 can romano beans-drained and rinsed
1 tbsp sea salt
1 tbsp sugar
1 tsp apple cider vinegar


In a large pot on medium heat heat butter add onions, saute until soft.
Add garlic, celery, and carrots continue cooking for about 3-4 minutes.
Next stir in spices until absorbed.
Mix in canned tomato,ground round, water, corn and beans.

Season with salt,sugar and vinegar
Allow to simmer for 1 hour or more, stirring occasionally.

Don't forget to enter the CSN giftcard giveaway!!

No kitchen needed to make Cheat'n Chili

Bánh mì vegan sandwich: pickled daikon

When I was in Toronto over the holidays we were 2 blocks away from the best Vietnamese sandwich place, I went there every day and picked a couple up. Who can argue with a delicious $1.75 sandwich?  Being back home is nice but I miss the perks of city living.

With all the left over seitan, that I made on my last post, I decided to try and recreate them. I learned how to make pickled daikon when I was working in the restaurants. I have a jar in my fridge!

What you  need:

buns or baguette
grated carrot
fresh cilantro
mushroom ( not necessary, but I love'm)
seitan- sliced
onion- sliced
vegan mayo
pickled daikon 

Vinaigrette 

4 tbsp tamari
4 tbsp canola oil
2 tbsp maple syrup
2 tsp dulse flakes
1/4 tsp sesame oil
pinch of chilies

Combine all ingredients into a mason jar and shake.

Saute the seitan with the onions and mushrooms. 
Assemble sandwich style



To make pickled daikon: peel and chop daikon into sticks. Make a solution of 1 to 1 vinegar/sugar. Blend until dissolved. Fit as much of the daikon into mason jar and pour the vinegar over. 
Keep in the fridge

Sweet and sour seitan with oranges and almonds

served with quinoa

Seitan is really easy to make, providing you have a bag of wheat gluten on hand. You can season it anyway you wish just make sure you cook it in a vegetable broth.

Basically you use 2 cups of gluten flour, add spices, 1 cup of cold water and a little oil, stir until its combined.(It reminds me of a heart or some kind of body part once its wet) Then I separate it into smaller pieces and tie it up in cheesecloth using twine. It looks like sausages. Submerge it in a pot of boiling stock and simmer for 1 1/2hours. Untie it and slice it as you need it. 

It can be eaten like that but its much better fried up again. I used broccoli and fresh cilantro in mine.

Seitan

2 cups gluten flour
1 tbsp oregano
1 tbsp garlic powder
2 tsp chili powder
1 tbsp fennel seeds
1 tsp sea salt

1 cup cold water
2 tbsp tomato paste
1 tbsp Dijon mustard
2 tbsp tamari or soy sauce
1/4 cup olive oil

10 cups of vegetable stock

Combine everything in a bowl. Mix until well combined (you might have to get your fingers dirty).
Separate into smaller pieces, using cheesecloth and twine tie it up to look like sausages.
Submerge into boiling stock and let simmer with lid on for 1 1/2 hours.
Keep in an airtight container in the fridge.


Sweet and sour sauce

1/4 cup white vinegar
1/4 cup ketchup
1/4 cup sugar
3 cloves garlic
1 tsp ground ginger
3 tbsp tamari or soy sauce
2 tbsp fresh orange juice
zest from 1 orange
2 tbsp cornstarch

combine everything and set aside.
Add sauce to wok once everything is cooked, allow to thicken.
Enjoy!

Dal, rice & swiss chard with garlic

Is what we had for dinner tonight, I like this meal a lot. It must have something to do with the weather because I have been loving the leafy greens. I have a recipe on my blog for dal already, but I didn't have the same ingredients this time, so I changed it :)

1 1/2 cups red lentils- rinsed until water runs clear (about 4 times)
6 cups water
2 tbsp canola oil
1 onion- small diced
2 stalks celery- small diced
3 cloves garlic-minced
1 thumb of ginger- peeled and minced
2 tsp cumin seed
1/4 tsp paprika
1 tbsp ground cumin
1 tbsp curry powder
1 tsp sugar
1 tsp apple cider vinegar
1 1/2 tsp sea salt
freshly ground pepper

Bring lentils to a boil and cook until soft. Keep simmering
In a saute pan- heat oil add onions and celery- saute until soft
add garlic and ginger, continue sauteing.
Add spices. coat onion mixture allow spices to absorb.
Saute for 4 minutes on medium heat
Add onion mixture to pot of lentils.
Simmer for 10-15 minutes. Season with cider, sugar, salt and pepper.

Serve with brown rice & sauteed greens

My little helper

future vegan chef

My little helper, she loves cooking. I think its funny when I am on the computer looking at food pictures reading other peoples blogs and she comes over and points "mama made that". It's great to start them early, knowing how to cook or participating in the kitchen duties.

Through Vegan MOFO I have discovered cool new blogs, I have yet to see something I don't want to try eat. It just so happened that I bought some tempeh last week and GoVeganMeow, uses it in her Goulash recipe. I am usually not a big fan of tempeh but this was YUMMY. I know its better for us then regular soy products (I think it has something to do with the fermentation of it). The only thing I did different was grate some zucchini in to the sauce and added a splash of balsamic vinegar.

So far, no snow. Which means we still are hanging out at the beach...even if we have to wear toques and mitts. I am hoping that I won't have to shovel my drive way until the end of December :/ Hope you had a great weekend!

There is still a few days left to enter the CSN gift card giveaway!