Super Summer Potato Salad – Vegan

Potato Salad is a staple for summer. This version of my usual had a great flavour to it – I hope you enjoy the creamy sourness of it. Not to worry, you will not suffer from bitter beer face in the least.

I’m a bit more salad than I am potato on this one so the guilt for gorging is nearly non-existent.

Ingredients:

6 medium red potatoes cubed, boiled and set aside to cool

2 cups julienne carrot

1 cup diced celery

3 tbsp diced chive

1 head diced green curly kale

1/2 cup diced pickled asparagus spears

1.5 cups veganaise

2 tbsp Dijon mustard

1 tbsp grainy German mustard

Salt & Pepper to taste

Method:

Once potatoes have cooled nearly completely to room temperature, place all items in large bowl and mix until coated thoroughly. Do not over mix – your potatoes will become mushy.

Refrigerate for 1 day if you can before serving. This recipe tastes the best on days 2 and 3.

Will store in the fridge for a week.

Serves 6 as a delicious side to any traditional BBQ fare.

Sweet Superfood Salad

 

Summer, finally.

Summer, finally.

Summer is here and it’s time to celebrate by taking in all the colour and nutrients we can.

Here’s a simple, crisp, savoury and sweet salad that takes just 10 minutes to make – including the homemade dressing.

Ingredients: 

3 cups torn kale

2 cups baby spinach

1/2 cup chopped cucumber

1/2 cup chopped strawberries

1/2 cup of micro greens – these ones were grown in Alberta – Thanks to Reclaim Urban Farm

Handful of mixed nuts

Dressing: 

1/4 cup spring water

1 tbsp nutritional yeast

1 heaping tbsp tahini

1 tbsp tamari

2 tbsp apple cider vinegar

1 clove garlic

Method: 

Mix all salad ingredients in large bowl.

Blend all dressing ingredients with hand blender/magic bullet type device OR double/triple recipe and use a standard blender.

This should serve 2 as a side salad, 1 as a meal.

Vegan Metis Bannock – Frybread

Tradition 2.0

Tradition 2.0

Anastacia came home from school on Friday talking about what she learned that week. Part of her experiences were speaking and learning about First Nations people, apparently Bannock was either discussed or eaten.

Having Metis roots close at home meant that she had already experienced making and cooking Bannock over an open fire at home and she has also been exposed to a tidbit of the culture.

She asked if we could make Bannock. I accepted the challenge and added a twist – veganism.

If you like scones, you’ll love this recipe.

Ingredients: 

3 cups pre-mixed cake flour (includes baking soda/powder/salt)

3 tbsp granulated organic cane sugar

1 tbsp baking powder

1 tsp salt

1/2 block (lb) of vegan butter spread (or butter if you will)

1 cup almond milk

Jam/Honey/Agave nectar for topping

Method: 

Preheat oven to 425

Mix dry ingredients.

Add butter and mix by hand until crumbled.

Slowly add almond milk until dough forms but is not sticky/runny. (Add little bits of flour if your mixture is too wet).

Knead (folding) for 2 minutes.

Form into ball.

Spread in circular formation about 1/2 an inch thick on cookie sheet. I use a pizza sheet.

Bake for 20 minutes or until browned.

Serve warm drizzled with jam, honey or agave nectar.

 

 

Garlic-y Sauerkraut

Crocks are a delight

Crocks are a delight

 

Another recipe to address eating in-season. Cabbage, carrots, garlic and some spices are all you need to start playing with fermentation! Luckily if you’re North of the 49th, these ingredients are available to you at any time.

You may NOT have a crock but do not fear, if you have some glass vessels you can start out fermenting in smaller batches to see how much you enjoy it and how much you will be consuming before you put out the cash for a crock.

Please do not use metal or plastic – ever.

My suggestion is to check second hand shops and online bargains like Kijiji or Craigslist instead of buying new. This way you can up-cycle and save cash.

This is a larger batch recipe, halve or quarter depending on your brewing vessel. Note: your cabbage volume will decrease by about half by the time you’re ready to ferment.

Ingredients: 

3 heads cabbage

5 large carrots

6 large cloves garlic

2 tbsp celery seed

1/4 cup vinegar (if needed)

1/4 cup water (if needed)

1/4 cup salt (or to taste)

 

Method: 

Slice up veggies thinly as shown below.

In-season goodness

In-season goodness

Next, start massaging your salt (slowly) into the veggies to pull the water out of the cabbage and carrots. This will take some time if you do not have some sort of a tamper to do this for you. Squeeze and squeeze and squeeze until you start to see a lot of water appearing.

Taste a little bit of the mixture to see how salty it is while you are adding salt slowly. Remember, your fermentation process will not remove all salt SO if you over salt, add more veggies.

Wet & ready

Wet & ready

You should start to notice that when you push down on the veggies your water starts to come up over the top of them. This is great. You will need to keep the ferment covered in water for the duration of its souring.

You will need to add some water/vinegar mixture to add more water if you cannot draw enough from your vegetables.

Secret ingredient

Secret ingredient

My secret ingredient is celery seed. I add this at the very end and stir throughout the mixture.

Once your mix is covered with liquid, place a loose towel over the opening of your vessel to allow air to access your new batch of ferment. I like to secure this with an elastic band.

You will need to check on this daily to ensure mold does not appear. Unlike Kombucha, you can scrape mold off of the top of a kraut ferment. Like Kombucha, the length of fermentation is all up to your own personal taste AND the time of year.

The warmer your kitchen the quicker your ferment. Taste in about 2-3 days to see your progress. Allow the ferment to continue until you have the desired level of sourness you like. After this, place a lid on your kraut and refrigerate to stop the fermentation process. Hit up my Kombucha post for fermenting tips.

Remember, you can start to make ferments your own. Add nettle for food medicine, hot peppers for spicy kraut, use purple cabbage for more colour or just stay straight up plain with green cabbage.

Your kraut is resting nicely and soon you will be able to use this delicious food to balance your gut, clear your skin and bring shine to your hair!

Sleeping & souring

Sleeping & souring

Sriracha aioli

 

Easy aioli

Easy aioli

 

Need a quick pick me up for a sandwich, cracker or some type of finger food? Look no further. This little ditty is a great go-to back pocket kitchen friend. You won’t forget the recipe because it’s just too darn easy. I use this in my Bahn Mi sandwich and it’s just the cats patoot. Icing on a beauty Thai cake. Try the recipe out if you want to have your socks knocked off.

Ingredients:

1/2 cup veganaise

1.5 tbsp sriracha sauce

2 tbsp fresh squeezed lime juice

2 cloves garlic diced or pressed

Method:

Mix it all together and let it sit for an hour or so. Reduce the sriracha if you’re not a fan of too much spice.

 

Maple glazed rosemary almonds

 

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This recipe was whipped together for the express purpose of trying out some new lighting and our new camera….upgrading the food photography to get your salivary glands going!

Delicious and slightly sinful. Sweet and savory. Luckily for the three of us, we went on a little hike on active rest day.

Enjoy.

Ingredients: 

1 1/4 cup raw unsalted almonds

1 cup maple syrup

1 tbsp rosemary salt (homemade recipe link)

1/2 tbsp dried rosemary needles

Method: 

Pre-heat oven to 450 degrees

Combine all ingredients in bowl. Place on cookie sheet and bake for 7-10 minutes. Stir about every minute or so to avoid burning. Once syrup is reduced remove from oven and cool for one minute.

 

 

Roasted beet & kale salad with hemp

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January is here. It’s time to get on the fit train. This is an easy and protein-packed salad to help you on your way.

HAPPY NEW YEAR!!

 

Ingredients: 

6 small beets washed

1 head kale torn into bite-sized pieces

1 medium tomato diced

2 tbsp hemp seeds

1/2 tsp Rosemary salt

1 tsp Dried rosemary

1 tbsp Spiced olive oil

Cracked tri-colour pepper to taste

Dressing: 

1/3 cup water

3 tbsp nutritional yeast

3 cloves garlic

1.5 tbsp raw miso

1 tbsp tahini

2 tbsp apple cider vinegar

1/2 tsp cracked pepper

Method: 

Preheat oven to 450 degrees.

Wash beets and quarter. (I never peel my beets…but you can choose to if you wish)

Toss in salt, rosemary, pepper and oil.

Arrange on non-stick or greased baking sheet and roast for 1 hour turning often or at least every 15 minutes. Bake until they are easily pierced with a fork.

Once cooked set aside to cool.

In the meanwhile, wash and prepare remainder of veggies

Dressing: I use a hand blender for all my dressings – it is the easiest method and then leaves you with any remaining dressing in a nice small container….Braun is a decent model.

Place all dressing ingredients in hand blending vessel. Blend for 1 minute.

Coat kale and tomatoes in dressing, top with cooled beets and hemp seeds.

Serves 4.

Breakfast Sammy – 5 minutes

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If you only have 5 minutes. you STILL have enough time to have something scrumptious and colourful and delish. When you’ve always got great ingredients around, your creativity in the kitchen will start to flourish.

Ingredients: 

Vegan or regular croissant

3 Field roast Italian or apple sausages diced

1/2 cup arugula

1/2 cup spinach

1/2 cucumber sliced

1 medium tomato sliced

German grainy mustard sweet & hot

Method: 

Pan fry diced sausages.

In meantime cut croissant and later on goodness.

Add sausages, smoosh together and serve halved.

 

Vegetarian Naan Pizza in 15 minutes

A meal on the fly.

A meal on the fly.

It was another one of those nights when you get home to “nothing” in the fridge or cupboards. I remembered (luckily) that I had a couple of frozen balls of naan bread dough in the freezer & with our recent local and organic fresh food order, we had PIZZA!

By far, Pizza  has to be our favourite fast food meal and if done right, isn’t unhealthy in the least. I opt out of any type of traditional pizza sauce with this one so that the flavour of the bread can be enjoyed.

Enjoy this one.

Ingredients:

1 small yam grated

1 cup spinach packed

1 tomato diced

1.5 cups broccoli florets

1 cup cheese or cheeselike product shredded

1/2 red pepper sliced

1 jalepeno cut into small rings

Naan – enough to roll into a 8-10 inch thin crust for pizza. Follow THIS RECIPE for my homemade Garlic Naan.

Method:

Preheat oven to 500 degrees and let run at this temp while prepping.

Roll out Naan dough on floured surface until SUPER thin.

Layer all ingredients however you wish onto naan. Top with cheese OR top with cheese and finish with jalepenos in case they are too hot for you. This way, the cheese absorbs some flavour and you can still pick off the hot bits before chowing down.

Place on baking sheet or pizza sheet or pre-heated pizza stone.

Cook in oven for 5-7 minutes or until edges begin to brown.

Enjoy.

Serves 2 starving adults or can be sliced up into small squares as an appy.

Health tips: 

Broccoli – full of iron & vitamin Common cold killer.

Spinach – loaded with protein, high in potassium and magnesium. Great for Veg-heads.

Holy Guacamole

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I’ve already ranted about lazy Larry’s and store bought sauces…add this one to your list too!

Ingredients:

2 ripe hass avocados

Juice of 1/2 a lime

1/2 tsp garlic salt

1 tbsp fresh diced cilantro

Method:

Mash avocado with fork or cream with hand blender. Add remaining ingredients. Serve.