Vegan Breakfast Cookies

By Corinne

I like my cookies soft and not too sweet. I like to think of these as ‘breakfast cookies’ as there is some goodness packed in there. These cookies stay soft even after baking, but the sunflower seeds and almonds give them a bit of a crunch.   I prefer them without chocolate chips, but my husband has more of a sweet tooth and prefers them with.  They are vegan as long as you use chocolate chips with no milk solids.

Time: prep 10 min, bake 20-22 min per batch

Makes: about 48 medium sized cookies

Oven: preheat 350F

You will need:

  • 3 cups quick oats*
  • 1/2-1cup lightly packed brown sugar (I tend to use the smaller amount as I find with the other sweet ingredients(cranberries, chocolate chips) they are sweet enough.
  • 1 cup sunflower seeds (roasted, salted)
  • 1 cup dried cranberries
  • 1/2 cup unsweetened coconut
  • 1/2 cup sliced almonds(need nut free? Substitute pepitas-shelled pumpkin seeds)
  • 1/2 cup hemp hearts
  • 1/2 cup ground flax seed
  • 2 tsp cinnamon
  • 1 tsp cardamom (If you love cardamom and would like it to be more ‘present’, go 1 tsp cinnamon and 2 tsp cardamom instead)
  • 1 can (398 ml) 1 3/4 cups canned pumpkin
  • 1 cup virgin coconut oil, melted
  • 1 cup semi sweet or dark chocolate chips (optional)

Preheat oven to 350F. Mix together all dry ingredients. Melt virgin coconut oil in microwave, about 1 minute. Add coconut oil, canned pumpkin to dry mixture and thoroughly mix together. This can be done pretty easily by hand, or if you have a mixer, that works too.

Roll a scoopful of cookie dough into a ball between your palms, then squish flat.  They cook into whatever shape you make them now and they don’t spread or ‘puff up’  so you can snuggle them up close together.

Bake for 20-22 minutes. Cookies will be slightly browned around the edges, bottoms and tops. Cool completely and store in an air tight container, or freeze and take out just a few at a time as desired.

*oats are one of those ‘maybe’ items for many celiac people. While oats themselves are gluten free, crops may be contaminated with wheat. Some brands of oats will say ‘gluten free’ and others don’t.

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Pomegranate and Blood Orange Salad with Greens and Lemon Vinaigrette

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By Corinne

I didn’t realize that eating pomegranates was something people struggled with until I started seeing various videos being posted about the ‘right’ way to peel them, or how to eat them without making a mess. Even still, a shocking number of these videos called for you doing this in a bowl of water? I feel like that seems like more trouble then it needs to be.  I use this method, and always have- though I’ve never really thought of it as being a ‘method’ exactly.

Pomegranates are often a bit pricy, but they are SO pretty and tasty and make such a pretty addition to dinner salads, fruit salads and drinks that I feel they are totally worth it. I also love that they are a bit of work to eat. They also keep amazingly well in the fridge. And even when the outside starts to look a little dried and sad, they are usually still perfect and bright on the inside! They are a good sort of picking at snack… for when you’re not *really* hungry, but looking for a little something.

At least around here, you can generally only find pomegranates in the winter, so they are something I associate with winter salads rather than summer ones.

Time: about 10 minutes

Serves: 2 as a very generous side

Dressing– makes about 1/3 cup of dressing (more than you need for 2 servings)

You will need:

  • 1/4 cup of pomegranate arils
  • 1 blood orange(or regular orange)
  • about 4 cups salad greens
  • a few shavings of a hard sharp aged cheese (parmesan, pecorino, romano, asiago – anything aged and sharp)

Dressing 

  • juice of one or two fresh lemons – you want about 1/4 cup of juice, so it will depend on the juiciness of your lemons
  • 2 tbsp olive or sunflower oil
  • 1 clove of garlic, finely minced
  • 1/2 tsp dijon mustard
  • 1/4 tsp sugar
  • pinch of salt
  • several generous grinds of fresh pepper
  • *1 tsp apple cider vinegar if you feel it needs a bit more acid

Whisk together dressing ingredients. Taste your dressing. If you feel like it needs a bit more of an acidic punch, add 1 tsp of apple cider vinegar.  Mix greens and dressing (you probably don’t need all of it, but it depends on how dressed you like your salad)

Add dressed greens to bowls and top with pomegranate arils, blood orange slices, a few curls of a sharp salty cheese of your choice and a few grinds of fresh pepper.

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Quinoa Taco Salad

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By Corinne

I have a bit of a love-hate relationship with quinoa as I shared in my post on Lemony Roasted Cauliflower and Chickpeas. I find it tends to suck the flavour out of things, and isn’t really that exciting on it’s own. Ha, ha, am I selling you on this yet? This really is a wonderful supper full of savoury flavours and delightful textures. I have found that red quinoa seems to have a bit more flavour, and I prefer it for this dish and most others. It is vegan as long as you either use dairy free cheese shreds and either omit or use a dairy free version of sour cream.

This recipe was inspired by one from Thug Kitchen 101- but edited for both additional flavour and simplicity. It could also easily be used as a filling for tacos, or as a topping for nachos 🙂

 

Time: about 35 minutes

Serves: 4 generously

You will need:

  • 1 cup red quinoa, rinsed (to rinse or not to rinse? I buy mine in bulk so rinse)
  • 1 3/4 cups water or veggie broth (I used veggie broth)
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp oregano
  • 1 cup canned (cooked) black beans
  • 1 large onion, small dice
  • 2-3 cloves garlic, minced
  • 1 red bell pepper, small dice
  • 1-2 fresh jalapeño, minced (don’t be afraid to use at least one here! The quinoa really does make things less spicy somehow)
  • 2 heads romaine, washed and chopped
  • juice of one lime, + additional lime wedges for each salad
  • 1/4 cup chopped fresh cilantro
  • tortilla chips
  • garnishes- avocado or guacamole, additional jalapeño, green onions, diced cherry or regular tomatoes, salsa, sour cream, shredded cheddar or queso fresca

Combine 1 cup quinoa with water or veggie broth. Add 1 tsp cumin, 1 tsp coriander, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp oregano. Bring to boil, and then cover and reduce heat to a simmer. Stir every few minutes until water is absorbed and quinoa is fluffy- about 20 min. Taste and adjust seasoning, adding a bit more of everything to your taste, or leaving it as is. While quinoa is cooking, prepare vegetables.

Add 2 tbsp oil to pan on medium high heat, and add onion, black beans, bell pepper,  and jalapeño to pan. Fry until veggies are starting to get tender and getting some colour- about 5-7 min. Add cooked quinoa, lime juice, garlic, and cilantro. Stir for an additional minute or two.

Serve hot over lettuce with toppings of your choice. Also delicious cold for lunch the next day!

 

 

Skillet Chili Pasta

By Corinne

For a long time I had mixed feelings about chili. I don’t care for kidney beans. Sometimes people put mushrooms in their chili, and mushrooms happen to be one of the few things that I REALLY don’t like. I’m a bit picky about my ground beef. But one of the glorious things about making things yourself is you can do it how you like it. I usually make chili with stew beef rather than ground beef, but though I’m not big on New Year’s resolutions, I have been inspired to make more plant protein based meals. This chili is a riff on something between my regular chili, and the chili mac from Thug Kitchen 101. It is vegan as long as you stick to vegan ‘toppers’ to finish.

You will need:

  • 2 tbsp safflower or olive oil
  • 1 onion chopped (I often use red onion, but yellow onions work fine)
  • 1 red bell pepper chopped
  • 1 carrot finely chopped
  • 1 large stalk of celery (or two small)
  • 1 jalapeño finely minced (use half if you are cautious about the heat, it is always easier to add more than to try and adjust it if you’ve made it too hot for your taste)
  • 2-3 cloves garlic pressed or minced
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp smoked paprika
  • 1 tsp oregano
  • 1 tsp salt
  • 2 cups (500ml)  of a plain tomato sauce, or diced tomatoes (I usually use my ones I canned from my garden until I run out!)
  • *2 tbsp (30 ml)- 1/2 cup tomato paste the amount of tomato paste needed will depend on the tomato sauce you use and whether you used just canned tomatoes or an actual sauce
  • 1 can of beer
  • 2-3 cups (750ml) of vegetable broth (start with 2, add more water if needed for the pasta to cook)
  • 3 cups of small pasta (about 240g) (today I used a tri-colour rotini, but I also love small shells for this)
  • 1 can (540ml 19 fl oz) of black beans, rinsed
  • 2 tbsp maple syrup
  • 1 tbsp lime juice + zest from one lime
  • any or none of the following to finish – cilantro, cheese, sour cream, avocado, lime wedges, additional jalapeño. This dish is vegan as long as you stick to vegan add ins.

In a large skillet, add  2 tbsp oil and chopped onion, celery, carrot, bell pepper,  and jalapeño pepper. Cook for 5-7 minutes until veggies are fragrant and getting tender. Add garlic, coriander, cumin and paprika and cook for another 1-2 minutes.

Add tomato sauce, veggie broth, and beer. Cover and bring to a simmer. Add pasta, cover and cook until pasta is a bit before al dente.  The amount of time here will depend on the size of your pasta, but about 7 minutes should probably do it. Add lime juice and zest, maple syrup and tomato paste and cook for another 5 minutes. Taste and adjust seasonings if needed.

Serve topped with any or none of the the suggested toppings. Do you have any toppings you love for chili that aren’t mentioned here?

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Maple Balsamic Slaw and Sausage

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By Corinne

If ‘coleslaw’ makes you think of mayo- banish it from your mind!  This is not your mayo based coleslaw for sure. Red cabbage is beautiful, inexpensive and an excellent source of vitamins C, K, and A. You could do all red cabbage for this slaw, or all green if that’s all you can find, but I like a combination of the two for the colours. In the middle of winter it can be difficult to find good produce that is reasonably priced. This colourful meal checks a number of boxes- easy, fast, healthy and economical!

RANDOM SCIENCE FACTS AND FUN HOME LAB FOR KIDS– skip this and scroll down if you want to straight to the foods!

You can also make an AWESOME natural indicator with red cabbage. An indicator is a substance that changes colour depending on pH. Red cabbage contains a pigment molecule that is an anthocyanin- this is what is responsible for the colour changes. Want a fun little science lab you can do at home?  I have done the following MANY times with my science students. I usually have them test a variety of ‘mystery liquids’ with both pH strips and a few drops of the red cabbage indicator. They are always surprised with the variety and brightness of the colours produced.

To make the indicator, boil some chopped red cabbage(about a cup or cup and a half) with a half a cup of water for about 5 minutes- it doesn’t matter too much proportions, but you want to end up with a dark purple liquid – that being said, the colour of the liquid will very much depend on the pH of your tap water and how close to neutral your  water is. Strain and cool (keep tightly sealed in the fridge) Once cooled, you can test a variety of household substances.

Start with something you know is acidic- lemon juice or vinegar and something you know is basic- bleach for example, so you have a baseline and know what colours to expect from acids and bases. In science class we use spot plates and pipettes, but you can just place a few drops of your testing liquid onto a plate. You want just a few drops of the substance you are testing, and then place a few drops of your indicator into it and record your observations.

If you drip this liquid into a substance that is basic, it will turn green, and if you drip it into an acid it turns bright pink. (Neutral solutions will stay purple). Have fun checking a variety of household liquids!

Time: 40 minutes for the sausages, about 15 minutes for the slaw or less if you are using a food processor.

Oven: 400F

Serves: 2-3

You will need:

  • 350 g (about 4 cups) red cabbage thinly sliced
  • 200 g (about 3 cups) green cabbage thinly sliced
  • 140 g (1 large) carrot grated
  • 3 salt and pepper sausages (can be found at Maltese if you are in Thunder Bay) or 3 mildly flavoured sausages of your choice
  • 1 clove garlic finely minced
  • 2 tbsp sesame seeds

For the dressing:

  • 1/2 cup (125 ml) balsamic vinegar
  • 1/4 cup (60 ml) safflower or olive oil
  • 2 1/2 tbsp (37 ml) pure maple syrup (don’t use maple flavoured whatever!)
  • 1/2 tbsp (7 ml) toasted sesame oil
  • 2 tsp (10 ml) smooth dijon mustard
  • 1/2 shallot, finely minced (about 1.5 tbsp)
  • 1 clove of garlic finely minced
  • a few grinds of fresh pepper

Heat oven to 400F while you make the dressing.

Whisk together all dressing ingredients. This makes about 1 cup of dressing.

Thinly slice cabbages and grate carrot. I used a food processor today, but have often just sliced by hand. Dress slaw in half of the dressing and refrigerate and reserve the other half of the dressing. (This is fine made ahead, but ensure you don’t add the toasted sesame seeds until serving)

Add 1 additional clove of garlic to the reserved dressing. Place sausages in a small casserole dish with the half cup of reserved dressing. Bake for 40 minutes, flipping them over periodically and basting in the dressing.

In a small frying pan, add the sesame seeds and toast over medium heat, shaking them up until golden- about 5 minutes. Set aside to cool.

Add a generous amount slaw to each plate. When sausage is thoroughly cooked, slice on the bias and place on top of slaw. Sprinkle with a teaspoon or two of toasted sesame seeds.

 

Broccoli Potato Beer Soup

By Corinne

Life has been crazy. I hope you can forgive my slacking in the blogosphere. I’ve made a lot of great things, but those extra steps of taking pictures and writing things out has just been beyond what I’ve been able to do the last month or so!

It has also been freezing. The last two weeks it’s been colder in Thunder Bay than it has in the Arctic- like the actual north pole! We just got back from a few days of skiing where we had a high of about -30C everyday. Brrrrr… I have to say, that perhaps the one good thing about this wintery weather is soup.

Originally, I was feeling more of a cheddar beer soup… but we just spent 3 days eating out and I was really craving more veg. Plus, a cheddar soup is so much (delicious) cheese, but it’s January so everyone is trying to be good! Thus, I thought I would do a soup that was somewhere closer to being a little more virtuous and yet had the spirit of something more decadent.

This is quick to put together, is loaded with savory flavours, and vegan if you either omit the cheese or use a vegan shredded cheese to finish.

Time: about 10 min prep about 40 min total

Serves: 4

You will need:

  • 1 large onion diced
  • 1 large carrot diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 2.5 cups russet potatoes diced with skin on
  • 4 cups broccoli florets
  • 4 cups veggie broth (chicken broth would also work)
  • 1 can of beer (355ml, 12 fl oz) (I would recommend a ‘boring’ beer like a lager rather than an IPA. If you use something bitter and hoppy, the bitterness will really come through)
  • 1 tbsp dijon mustard (I actually really like the President’s choice one)
  • 1 tsp your favourite hotsauce- I used Heartbeat hot sauce, our local hot sauce (dial this up if you’re feeling it)
  • zest and juice of one lemon
  • 2 tbsp safflower or olive oil
  • Several generous grinds of fresh pepper and salt to taste
  • Shredded cheddar cheese for garnish if desired
  • * I didn’t have any, but it would be delightful with a hit of chives to finish!

Add 2 tbsp oil to a heavy bottomed pot on medium heat. Add onion, celery and carrot to pot. Cook for about 10 minutes, until you start getting some nice browned bits on the bottom. Add garlic and cook for about 1-2 minutes more until garlic is fragrant.

Deglaze pot with beer, scraping up those delicious browned bits. Add diced potatoes, and veggie broth. Bring to a boil and boil for 10 minutes until potatoes are tender. Add the dijon, hot sauce, lemon zest, lemon juice, and several grinds of fresh pepper. Add the broccoli and boil for about another 6 minutes.

Use an immersion blender to blend soup to desired consistency, I like mine where there are still a few chunky bits left. Taste and adjust seasoning- adding more salt (depending on the saltiness of your broth, this may or may not be needed) more pepper or more hot sauce if you want to dial up the heat a bit.

This would be delightful topped with some fresh chives, but I forgot to buy them so had to go without. Top with cheese (vegan if desired) and enjoy with garlic toasts!

 

 

Black Bean Dip

By Corinne

Cilantro seems to be one of those things that people like or REALLY dislike. The people who like it always seem to like it a lot. To me, cilantro tastes fresh and almost a bit citrusy. The people who hate it usually describe it as tasting like soap. That all being said, this black bean dip is for sure for the cilantro lovers! The ingredient list is short, and it’s a nice complement to salsa.

Time: 5 minutes

You will need:

  • 1 can of black beans, drained and rinsed
  • a generous handful of cilantro including stems-see photo below for an idea of how much- you could of course use less if that is your preference
  • 1-2 cloves of garlic
  • juice of two limes

Drain and rinse the black beans. Give the cilantro a rinse, but don’t worry about drying it. Add beans, cilantro, 1-2 cloves of garlic, and the juice of two limes to a food processor and pulse until combined. Serve with bread or tortilla chips, or as a yummy spread on a wrap (think the way you might use hummus). This is fine made the day before, but doesn’t keep well for more than a few days because of the mass of cilantro. I used canned beans, which I usually find salty enough, but if you are using dried beans that you’ve rehydrated, you may wish to add salt.

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