Raw Vegan Fudge Brownies

This recipe came to me via a friend, who also came by it via a friend.  This has got to be the ultimate healthy snack that is actually good for you!  The key is to make sure you are either using dates that are quite soft (not the dried up baking dates sold in cheap bulk bins or packages), or if you are using really dry dates, soak them in a small amount of water for about an hour to soften them up.  This will dispel the need for you to fight with your food processor, especially for the frosting stage.

ingredients for base:

• 1 cup buckwheat groats (or kasha), soaked for at least 30 minutes in any amount of water
• 1 cup dates
• 1/2 cup shredded, unsweetened coconut
• 1/2 cup unsweetened cocoa powder
• cinnamon to taste if desired, up to 1 tsp

ingredients for frosting:

• 1/2 cup dates
• 1/2 cup cocoa powder
• 1/2 cup water (add more during processing if frosting is too dry)
• cinnamon to taste if desired

method:

After the buckwheat groats have soaked for at least half an hour, strain them and add to a food processor.  Add remaining ingredients for base and mix until well blended.  Press into a dish - I use a medium size corningware baking dish.  Set aside.

Add all the ingredients for the icing into the food processor and mix until very smooth.  Spread over base and refrigerate for at least 2 hours before serving.  Keep leftovers in the fridge.

Spiced Cocnut Chickpeas

This is a quick dish I threw together one night but Andre liked it so much he insisted I keep the recipe. 

ingredients:

• 1/2 medium onion, cut into large chunks
• 2 very large, or 3 medium garlic cloves, halved
• 1 50 gram packet spice paste; I used Indian Biryani Rice
• 2 cans chick peas
• 2 carrots, sliced lengthwise and into fine disks
• sliced broccoli stems
• cauliflower florets if you have them are a nice addition
• 3 small or 2 medium tomatoes, cubed
• very large handful fresh basil leaves
• 160 ml full fat coconut milk
• 1 Tbsp oil

method:

I use my NutriBullet to puree the onion, garlic and a small amount of water.  A Magic Bullet would work as well, and perhaps a blender with a narrow bottom would work as well, I haven't tried it. 

Heat the oil in a heavy skillet, when hot add the onion / garlic puree, the spice paste, carrots and broccoli.  Stir and allow to simmer until the carrots are soft, about 15 - 20 minutes. You may need to add a bit more water.

Once the carrot slices are soft, add the chickpeas and coconut milk and heat together for another 5 minutes.  Add the tomatoes and basil, stir well and turn off the heat but leave the skillet on the burner until ready to serve over rice. 

Berry Muffins

I love muffins loaded full of fresh berries. And I mean loaded - more berries than batter!  Any berries will do in this recipe, it's really just a base recipe I came up with that works well for me and can easily be changed up to suit your tastes or what you have in your kitchen.

ingredients:

• 2 cups flour (I use half whole spelt and half whole wheat)
• 1/2 cup rolled or quick oats
• 1/4 cup dry sugar of your choice
• 1 Tablespoon baking powder
• 1 tsp baking soda
• 3/4 tsp xanthan gum (can omit if you don't have it)
• 1/4 tsp salt
• zest of 1 orange (optional)
• 1/2 cup soy / rice / almond milk, plain or vanilla
• 1/2 cup light oil (I use sunflower)
• 2 tsp vanilla extract
• juice of orange you zested (optional, if not using you may have to add a smidgen oil or milk beverage)
• 1 3/4 - 2 cups fresh or frozen whole berries, a mixture is always best (one of my favourites is cranberry-blueberry, though raspberry-blackberry is pretty amazing too)

method:

Preheat oven to 350 degrees.

Line a muffin tin, 6 - 10 cups depending on the size you like to make your muffins, with muffin cups.

In a large bowl combine all dry ingredients including the orange zest if you are using it.

In a smaller bowl combine all the wet ingredients, but not the berries.

Gently mix the wet ingredients into dry, folding in the berries once all the dry flour has been moistened.

Fill muffin cups to your desired level.

Bake 25 minutes or until golden on top and muffin top feels firm but bouncy.  Let cool in tin for 5 minutes before transferring to a cooling rack.

Banana Chocolate Chip Walnut

This is a pretty basic banana chocolate chip muffin recipe with the addition of walnuts which I'm pretty partial to.  Some chopped dates would be nice in here as well.

ingredients:

• 2 cups flour (I use half and half whole spelt and whole wheat)
• 1/4 cup sugar of your choice
• 1 Tablespoon baking powder
• 1 tsp baking powder
• 3/4 tsp xanthan gum (can omit if you don't have any)
• 1/4 tsp salt
• 2 large, ripe bananas, mashed well
• 1/4 cup oil of your choice
• 1/4 cup soy / rice / almond / etc beverage, plain or vanilla
• 2 tsp vanilla extract
• 1 cup dark chocolate chips
• small handful walnut pieces (optional)
• small handful chopped dates (optional)

method:

Preheat oven to 350 degrees.

Line 6 - 10 muffin cups with liners; the number of muffins will depend on how large or small you like to make your muffins. This recipe makes 6 large or 10 small muffins, or 8 medium.

In a large bowl combine all the dry ingredients except the chocolate chips, walnuts, and dates.

In a small bowl combine all the wet ingredients, then fold into the dry.  Mix gently until all the dry ingredients are moistened, then fold in the chocolate chips, walnuts and dates.  

Spoon into the muffin cups, bake 20 minutes or until golden and the muffin tops are firm to the touch.

Remove from oven, allow muffins to cool in the tin for 5 minutes before transferring to a cooling rack.

Vegan Thai Coconut Soup

This photo shows how we like to have the "soup", as a broth over rice noodles with various additions

There are two restaurants here in town that make absolutely amazing vegan Thai coconut soup (Chau Veggie and East is East), and my husband and I have become completely addicted to them.  The one restaurant has additions such as enoki mushrooms and other slim bits of veggies, while the other restaurant uses the soup as a broth served over your choice of rice or noodles (we always opt for the noodles). This version also has additions such as a few large chunks of pan fried tofu, yams, taro and a few kale leaves.  The downside to these two restaurants is that they are a good half hour drive away from us, in a direction of town that we don't often go, so not great for combining with other outings.

When I was visiting my sister-in-law back in the fall she made a coconut squash soup that had a very similar flavour and she told me the secret is in the kaffir lime leaves.  I started searching all over town and couldn't find them anywhere, then last week my husband came home from work with a massive bag of frozen leaves from Price Club right across the street from his work (the Grandview location). (Apparently T&T have kaffir lime leaves as well)  He also brought me a bag of pre-mashed lemongrass - how handy!.

I set to work scouring the internet for a vegan recipe that looked similar to the soups from the two restaurants.  I narrowed it down to three potential recipes and upon close examination decided that the Thai Coconut Soup by Beth from Tasty Yummies was by far the closest.  It's a very easy recipe to make, and once I'd had it sit and cool slightly a bit I gave it a taste (I'm not a taste-as-you-go person, I made final adjustments at the end).  WOW - I was so blown away I called my husband at work right away and enthused about how I now had the power to make what we always thought was some exotic, unattainable culinary feat.  I also contacted Beth from Tasty Yummies to let her know how amazing her recipe is, and to ask permission to post it here.

I did make some slight changes to suit my personal taste, and for my own reference I've made note of a few other additions I'd like to try.  The first time I made this my husband and I ladled the soup over rice noodles (the soup was enough for 4 portions), but I'll definitely be making it again as just a stand-alone soup. Perhaps  knock the taste buds off some friends some time!

**I highly recommend you check out the original recipe here before going ahead and making it as Beth goes into greater detail than I and you may like to use some of the ingredients I have omitted.

ingredients:

• 1 litre (4 cups) vegetable broth (I used 'Pacific' brand - but this is just for my reference, use whatever brand you usually like to use)
• 1 398ml can full-fat organic coconut milk 
• 3 tablespoons soy sauce
• 1 tsp pre-mashed lemon grass (I have access to a frozen bulk version of lemongrass)
• 2 tablespoons freshly squeezed lime juice
• 6 kaffir lime leaves
• 6 thin slices of ginger, peeled, about 1/2" diameter round
• 1 1/2 - 2 cups sliced mushrooms
• 1 - 1 1/2 cups tofu, diced (I used medium firm as I can't digest the firm variety properly. The original recipe calls for firm)
• 1/4 tsp chili flakes

other possible additions:

• mung bean sprouts
• enoki mushroom
• chunks of carrot / yam / sweet potato / taro
• rice noodles - made separately, individual portions placed in large bowls with the soup ladled over top

method:

In a large saucepan bring the vegetable broth to a boil.  Add in all the remaining ingredients and let simmer 15 minutes. Pretty hard, huh?

Adapted from the original Tom Kha Gai recipe on Tasty Yummies

Olive Almond Paté

This used to be a staple item in my kitchen, way, way, waaaay back (I'm talkin' mid-90's) and over the past years I seem to have completely forgotten about it.  I was digging through my old recipe book the other day and came across this, so thought I'd revive it, make a batch and put the post up here.

The paté has a very 'earthy' taste, very '80's vegetarian kitchen', but that can still be a good thing, right? It's the pungent flavours of black olives (which alone I'm actually not a fan of at all), onion and sage that I think really dominate this.  It's great on crackers, toast, or my husband's favourite way - nibbling it on it's own.

Yield: 1 8"x8" baking tin

ingredients:

• 1 can whole, pitted black olives
• 1 cup water
• 1/2 cup almonds
• 1/2 cup coarsely chopped onion
• 1/4 flour (whole wheat, spelt, or whatever you like)
• 1 tablespoon soy sauce
• 1/2 tsp thyme
• 1/2 tsp sage

method:

Preheat oven to 350 degrees.

Place all ingredients into a food processor and blend on high until relatively smooth (there will still be small chunky bits - this is okay).  This may take a few minutes. 

Line an 8"x8" baking pan with parchment paper, or slightly oil the pan, and pour in the blended mixture.  Smooth it out nice and evenly.

Bake 45 minutes or until somewhat firm / set.

Remove from oven.  Let cool or chill before cutting into pieces and serving.  

Peanut Butter Cookies

Everyone's got their favourite Peanut Butter cookie recipe, and this is mine. I have several PBC recipes kicking around, but this is my oldest and my best. I hardly ever make cookies anymore, and I think the last time I made PBC was over 8 years ago, but I thought I'd add this recipe to my online collection so I won't have to dig around in my old cookbooks next time.

This recipe makes about 13 2" round cookies.

ingredients:

• 1/2 cup pure peanut butter ('pure' as in not mixed with any kind of oil as many brands are)
• 1/3 cup pure maple syrup
• 1/2 cup flour (I use whole wheat, sometimes half of another type of flour, just not white)
• 1/4 tsp sea salt

method:

Preheat oven to 375 degrees.

In a medium size bowl combine peanut butter and maple syrup until smooth.

Add flour and salt, mix gently until combined.

Using a tablespoon measuring spoon, dip it in a bit of water and spoon level spoonfuls onto a cookie sheet lined with parchment paper.  

Using a fork, slightly flatten cookies until they are between 1/4" and 1/2" thick.

Bake 12 minutes.

Remove from oven. Allow to rest on cookie sheet for 5 minutes before transferring to cooling rack.

Curried Fava Beans

Not the world's tastiest looking picture, but your taste buds will not be disappointed!

Serves 2. I suggest if you are going to the trouble of making this, and it's actually not all that much trouble, just a lot of spices to measure out mostly, that you double the recipe.  This is a very authentic, "restaurant quality" (to quote my food-expert husband) recipe and is very worth having leftovers of, or for serving guests as long as they like bold flavours).

ingredients:

• 1 medium yellow onion, cut into large chunks
• 2 cloves garlic, peeled
• 1-inch piece fresh gingerroot, peeled and chopped (large chunks are fine)
• 1 Tbsp olive oil
• 1 Tbsp curry powder
• 1/2 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/2 tsp dry mustard
• 1/4 tsp ground allspice
• 1/4 tsp turmeric
• 1/4 tsp paprika
• 1/8 tsp cayenne
• 1 cup water
• 1 can fava beans (or equivalent of lentils if fava beans are unavailable)
• 2 medium sized carrots, halved lengthwise and sliced into thin semicircles
• 3/4 cup green peas
• 1 medium tomato, diced
• 3/4 cup coconut milk (I use one of the commercially available mini-cans, about 165 ml)
• salt and ground pepper to taste

method:

Measure all spices together into a small bowl.

Combine the onion, garlic and ginger in a blender or NutriBullet and blend until very smooth. The consistency will look almost like a crystalized ice cream.

Heat the olive oil in a large saucepan over medium heat and add the pureed onion mixture. Cover and cook about 5 minutes to mellow the flavour, stirring occasionally. 

Stir in the spices to combine, then add carrots and water. Cook, covered, about 20 minutes until carrots are tender. 

Add the beans, tomatoes, peas, coconut milk, salt and pepper. Simmer another 10 minutes.

Best served over grains of your choice. 

Creamy Shiitake Mushroom Pasta Sauce

This recipe was on the cover of the December 2012 issue of vegetarian times magazine and is the only way I'll prepare pasta now.  If you love mushrooms, this recipe is for you!

The recipe calls for linguine, but I use a penne rice pasta as I always have problems with linguine clumping together.

ingredients:

• 14 - 16 oz pasta (about 1 lb)
• 2 Tbsp chopped up arame or dulse (I use dulse)
• 2 Tbsp olive oil
• 6 cloves garlic (yes, 6!), minced (about 2 Tbsp)
• 3 - 4 cups fresh shiitake mushrooms, stemmed and cut into 1/2 inch cubes (the magazine calls for 3 cups but I find you can never have too many, so I use more)
• 1/2 cup dry white wine
• 1 1/2 Tbsp lemon juice
• 1 1/2 cups unsweetened soy, rice or nut milk
• 3 Tbsp nutritional yeast
• 2 Tbsp Earth Balance buttery spread
• 1/4 tsp red pepper flakes
• 4 tsp pine nuts or crushed walnuts (optional, I usually forget to add these and it's just as good)

method:

Cook pasta as per package instructions

Soak arame or dulse in 1/2 cup hot water, set aside.

Heat oil in skillet over medium heat.  Add garlic, cook 1 minute, stirring constantly. Add mushrooms, wine and lemon juice, saute 5 minute, adding up to 1/4 cup water (if needed) to prevent sticking.

Add soymilk, nutritional yeast, Earth Balance, red pepper flakes, and arame / dulse (including the soaking liquid); season with salt and pepper if desired. Cook 5 minutes, stirring occasionally. 

Divide pasta among 4 plates or pasta bowls , top with sauce, garnish with pine nuts and copped parsley if desired. 

I often make the sauce ahead of time and freeze it to take along in our camper or on a trip to a vacation rental.  The sauce freezes very nicely, and instead of serving it all fancy for just my husband and myself we just dump the sauce over the whole pot of cooked pasta and mix it all together and it's good for 2 dinners. 

Babaganoush

This recipe makes only about 1 1/2 cups, so if you want to make a large batch to have some leftover to freeze, or for a large party, double or triple the recipe accordingly.

ingredients:

• 1 large eggplant
• 2 Tbsp tahini
• 2 tsp lemon juice
• 2 cloves garlic 
• couple pinches chili powder
• 1 tsp olive oil
• salt to taste, about 3/4 tsp

method:

Preheat oven to 400 degrees.

Slice eggplant in half lengthwise and brush open sides with olive oil. Place on foil lined sheet and bake for 45 minutes until soft. 

Allow eggplant to cool, then scoop out insides (discard the skins) and combine in blender or Magic Bullet** (or NutriBullet) with remaining ingredients, drizzle a small amount of olive oil over top and blend until very smooth .  

** If you have doubled or more the recipe you will need to use a blender or food processor. 

Moroccan Potato, Carrot and Chickpea Stew

I have adapted this from a recipe in January / February 2013 edition of Vegetarian Times magazine.

The original recipe claims that it serves four.  It doesn't.  It was barely enough for my husband and myself. So I have doubled it and made a few additions to suit our taste.  I also found the size of the potato chunks to be too big; they weren't cooking through in the suggested time so I've made them smaller here.

ingredients:

• 1/4 cup olive or grapeseed oil
• 2 very large russet potatoes, peeled and cut into 1/2" cubes
• 3 cups largely chopped carrot pieces 
• 3 - 4 large shallots, diced (about 1.5 - 2 cups)
• 1 tsp salt (add more to taste after if you like)
• 1 tsp ground pepper
• 2 cans chickpeas; drained with liquid reserved, chickpeas divided
• 1/2 - 2/3 cup dark raisins
• 2 1/2 tsp ground cumin
• 1 tsp allspice
• 1/4 cup lemon juice
• 4 cups chopped kale or spinach
• cayenne to taste

method:

Heat oil in a large skillet over medium heat.  Add potato, carrots, shallots, salt and pepper, saute for 3 minutes.  

Add chickpea liquid, raisins, cumin and allspice.  Mix well and bring to a simmer.  Cover, simmering over low - medium heat for 8 minutes.

Mix in half the chickpeas and simmer another 2 to 4 minutes, or just until potato and carrots are tender. 

Place remaining chickpeas on a plate and mash coarsely with a fork. Mix crushed chickpeas and lemon juice into the stew.  Add the kale or spinach and gently mix it in.  Turn off heat.  Add more salt and cayenne if desired.