Yummy Vegan Crepes!

By Pam Hadder


My kids and I love going to Kawaii Crepe, and the best part is the vegan versions they have available at all times - that and the bubble tea... oh, and in my case,  the organic coffee... yummmm!


But how to make tasty crepes without eggs... this is a newly acquired skill for me, and one that I was eager to learn, as crepes are a very versatile item.  Sweet or savoury, they are simply delightful - although my preference is definitely skewed toward the savoury ones.... in this case, filled with spinach and mushroomy goodness  :)  


So, here is the best vegan crepe recipe I have found - the flavour is great and there are no hard-to-find ingredients - just simple, straightforward stuff that most of us have at home.  Hope you will try them and let me know about your favourite fillin's and toppings too xo xo xo

Yummy Vegan Crepes

Ingredients - Batter:
I cup all-purpose flour
1/4 tsp. baking soda
1/8 tsp. sea salt
1/2 cup plain, unsweetened soy milk (or almond milk!)
1/2 cup plus 2 Tbsp. water
3 Tbsp. full fat coconut milk
1-3 Tbsp. brown sugar (adjust to your desired sweetness)


Ingredients - Filling:
4 cups fresh spinach leaves
1-1/2 cups sliced mushrooms - any variety, but shitake are especially nice
1 small onion, finely chopped
Salt and pepper, to taste
2 Tbsp. Fresh oregano, finely chopped
1 Tbsp. extra virgin olive oil
1 cup grated smoked Gouda flavour vegan cheese


Method:
In a medium sized bowl, combine the flour, baking soda, salt and sugar.  Then combine the remaining ingredients in a small bowl.  Gradually add the wet to the dry ingredients, stirring to form a smooth batter. Lightly grease a medium griddle - I like the buttery flavour of vegan margarine in this instance.  Heat the pan to medium temperature, and bear in mind that these crepes cook a bit more quickly than other crepes!  


Use 1/4 cup of batter per crepe, making one at a time.  Try and swirl the batter to distribute it as evenly as possible in the pan.  Cook for about one minute or until small bubbles begin to appear on the surface - then carefully turn the crepe with a spatula, cooking the second side until light golden in colour.  Repeat until all batter is used, setting the finished crepes on a plate.


To make the filling, heat the oil in a large fry pan over high heat, and add in the onions, mushrooms, salt and pepper, stirring constantly.  When the onions are soft and clear, add in the oregano and spinach leaves.  Once the spinach is wilted, reduce the heat and fold in the grate cheese - remove from the heat.  Spoon into the prepared crepes and roll - I like to drizzle these with some vegan pesto and a half and half mixture of ketchup and vegan mayo.  The basil flavour and tangy ketchup-mayo sauce really make these crepes extra special.


A simple side salad of fresh greens dressed with a balsamic vinaigrette and a lemon wedge is a nice accompaniment. Enjoy!

The BEST Frickles!

By Pam Hadder

Frickles, yes, FRICKLES... a good part of my weekend extracurricular activity involved frickles.  Don't have a hot clue what the frick a  frickle is??? Don't sweat it - it seems from my brief survey of friends and acquaintances that people either rave about them,or give you that deer in the head lights look...
For those doe-eyed folks, a frickle is a fried dill pickle and ooooh yesssss they are worth the effort to make.  The ingredients are simple, as is the method - but they are a little time-consuming to make for a big group - for our small dinner get-together, it was manageable.  I have been studying up and comparing recipes and the one that follows is from Rick Browne of PBS TV's "Barbeque America" - I like the beer/mustard coating that precedes the dredging and also love additional crunch of the cornmeal.  The dip recipe is my own concoction.  Hope you will overcome the fear of frying and cook up a batch - enjoy! xox


FRICKLES
Ingredients:
1- 16 ounce jar of dill pickles
1/2 cup yellow cornmeal
1/2 cup all purpose flour
2 Tbsp. of your favourite dry rub spice mix
2 Tbsp. beer
1/4 cup yellow mustard
2-3 cups canola oil
Method:
Drain the pickles in a colander; cut into coins or spears and set aside.  Meanwhile in a shallow dish,combine the flour, cornmeal and dry rub spice. In a small bowl, stir together the beer and mustard.  Dip pickles in the mustard mix; coating evenly.  Dredge the pickles in the flour mix and place on a baking sheet or wax paper covered platter.  Heat the oil in a skillet to 375 degrees (you can also use a deep fryer - just follow the directions for your appliance).  Carefully place small batches of the frickles into the hot oil and cook until the pickles bob to the surface.  Remove with a slotted spoon and drain on paper towels.  Serve with a sauce made from 1/2 cup mayonnaise, 1/2 tsp. coarse black pepper and 1/4 cup ketchup - dill-icious!!!

Cho-Coconut Bliss!

By Pam Hadder
Who doesn't love that magic combo of coconut and chocolate - especially with a fresh, hot cup of coffee?  The following vegan cupcake recipe blends these flavour favourites, and the BEST part is that it is EASY!
The finished cupcakes are moist, light textured with an intense truffle-like flavour.  Toasting the coconut adds a whole other level of deliciousness.  Hope you will try and enjoy - let me know how it goes xo...

Toasted Coconut Cupcakes

Ingredients - for cupcakes
1 cup all purpose flour
1/3 cup Dutch cocoa
1/4 tsp. sea salt
1-1/2 tsp. baking powder
3/4 cup granulated sugar
1/4 cup coconut oil
1 cup coconut milk
1 tsp. vanilla extract
2 tsp. coconut extract
1 cup unsweetened, shredded coconut (toasted - reserve 1/2 cup for garnish)

Method - for cupcakes:
To toast the coconut, preheat a small non-stick pan over medium heat for about 2-3 minutes.  Add the coconut and stir constantly until golden brown - remove from heat and allow to cool to room temp.  Preheat the oven to 350 degrees Celsius and line a muffin pan with paper liners (recipe makes
16 medium cupcakes or 12 large).

Meanwhile, melt the coconut oil over low heat (it usually solidifies at room temp - so unless your home is very warm, you will need to melt it a bit - you can also microwave it or immerse the jar in hot tap water).  Blend the cocoa, sugar, salt, baking powder, 1/2 cup of the toasted coconut and flour together in a small bowl.  In a large bowl combine the coconut milk, vanilla and coconut extract; and add the dry mixture to the wet in small batches.  Stir well after each addition  - batter should be smooth.  This is a fairly thick batter, so don't be concerned about that aspect.
Fill lined tins 2/3 full and bake for 24-26 minutes. Allow to cool completely before icing.

Coffee Buttercream Frosting

Ingredients

1/4 cup shortening

1/4 cup margarine

2 cups icing sugar

2 Tbsp. soy milk or coconut milk

1-1/2 tsp coffee extract or coffee flavour liqueur

1/2 teaspoon vanilla extract

1/2 cup toasted coconut

Method:

Beat together the shortening and margarine until light and fluffy. Mix the extracts in with the milk.  Add milk mixture and sugar alternately, beating well after each addition.  Frost cooled cupcakes generously and dip them in the reserved toasted coconut.  Like to be EXTRA FANCY???? Try garnishing your cupcakes with a couple of chocolate covered espresso beans.  XOX

Spicy Tagine!!!

I must say I am loving trying new vegan recipes, and modifying family staples to suit the veggie preference :) My oldest daughter seems to like sampling my creations, so I have taken to preparing logging camp sized portions of some staples like brown rice!  It just disappears in a couple of days - go figure...


Tonight's dinner consisted of some leftover BBQ tofu, brown rice with peas (see what I mean????) and Spicy Tagine; along with a simple sprout and arugula salad.  


Here is my recipe, adapted from one of my fave vegan recipes sources, Vegan Recipes - the iPhone app.  The beauty of this recipe is that it is full of soluble fibre and protein and that it is quick and easy to prepare.  It also allows for much variation and customization to suit your personal preferences.  I hope you will try this recipe and make it your own - let me know what you think, and if you come up with any more great modifications, please share the good news!  


All I can say is mmmmm magnificent spicy goodness - the aromas in the kitchen are almost as good as enjoying a couple of scoopfuls of this tagine - almost... ;)

Pam's Spicy Tagine

Ingredients:
2 cans of drained and rinsed garbanzo beans (chickpeas)*
3-4 Tbsp. of olive oil
1/2 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
3 large ripe tomatoes, diced
2/3 cup tomato salsa
1 red onion, coarsely chopped
1 yellow bell pepper, seeded and chopped
Dried crushed chili flakes, to taste (I use about 3/4 tsp.)
Optional: chopped cilantro and/or parsley for garnish


Method:
Heat the olive oil in a large non-stick pan; stirring in the spices to heat through.  Add in the remaining ingredients and stir to coat in the spices and oil.  Cover and cook 25 minutes, stirring every 5-7 minutes.  


*you can soak 2 lbs of dry chick peas over night and use them instead of canned - I just find the canned are handy for a quick meal


NOTE: I serve the cilantro and/or parsley on the side, as cilantro tends to be a flavour folks either LOVE or HATE (I am a luvr!) This mixture is great on its own, or over fresh salad greens, in a pita, served over rice etc. YUM

The Pami!

Finally!  It's here - my signature vegan sandwich (I am calling her Pami!); and she is guaranteed to make your taste buds sing and make your lips curl into a satisfied smile :)


So let's just get right to it ... after many years of flexitarian dabbling, I have committed to a vegan diet.  People prat on about bacon being the vegan-breaker, but I always thought I would not be able to live without dairy products - although I switched to soy milk about 12 years ago, I still clung to good old butter and cream... until a few weeks ago, that is, when I finally made the transition. For so many years I was living astride veggie life and omnivore choices - I just thought I couldn't be fully vegetarian; let alone vegan!


What about a balanced diet? Would I feel tired?  The only way I had been able to manage my weight was to stick to an Atkins style eating plan with all my carbs coming from veg, but heavy on the animal protein. But slowly, insistently, and persistently, life gently nudged me in the direction of people whom successfully countered all of my fears and objections!  Happily, I have discovered that you CAN have a healthy nutritional balance on a vegan diet - and vegan options are so much more accessible than they were even 3-4 years ago!  (Yes, easy peasy - heavy on the peas... *wink*!)


So without further preamble, let me introduce you to Pami - I hope you will try and enjoy xo!

The Pami

Ingredients:
Four slices pumpernickel rye bread* 
One avocado, mashed
3 Tbsp. plain vegan creamy spread**
1 Tbsp. Dijon mustard
1/2 cup alfalfa sprouts
6" piece of English cucumber, sliced paper thin
1/2 large yellow bell pepper, thinly sliced
2/3 cup finely grated carrot
4 Tbsp. 40 spice hummus***
Sea salt and black pepper to taste


NOTE: makes two LARGE sandwiches!


Lay out the four bread slices to make two sandwiches. Spread one bread slice of each sandwich with the mustard, and spread the other slice of each sandwich with the hummus. Next, spread the creamy vegan spread on top of the mustard side, and top the vegan spread with the mashed avocado. Top the avocado with the cucumber, followed by the bell pepper pieces and grated carrot.  Finally, press the sprouts onto the surface of the  hummus covered slices, and sandwich both halves of each sandwich together.  Slice in half and serve.


*I use Natural Bakery's vegan friendly bread - if you are in Winnipeg, make sure you try this fabulous, healthy bread - it's a treat!
**Made by Galaxy Nutritional Foods - I buy this at Safeway
***Brand is Tribe and OMG, is it ever delicious - comes in a great family-size tub!

Vegans Spoil the Party???

By Pam Hadder


Okay, I've done it - after years of dabbling in vegetarian eating (today that's called flexitarian - seriously!) I have crossed the bridge to the world of veganism! 


At a arts group volunteer meeting last weekend I brought some luscious toasted coconut donuts for our crew, plus a vegan energy bar for the director, who happens to be vegan.  


I casually asked her how long she had been a vegan - the answer was since her mid teens, and she quickly commented how much easier it is today, because there is so much vegan-friendly convenience food available.  Seems like a harmless interchange, right? Small talk about food between a couple of gals, but suddenly everything clicked into place for me, and the decision was made. 


I have been incorporating vegetarian and vegan meals into my day since age 18; all the while weighing the pros and cons of eliminating animal products from the diet, but in all honesty, I never thought I could totally eschew animal products.


Many folks say BACON is the vegan breaker, but in my opinion, I always thought it was BUTTER, with CREAM as a close second (lol). Add to that barrier, the fact that a high protein, low carb diet has historically been the only way I could lose weight and maintain the lost weight.  But, on a deep, profound level, that "Atkins style" eating was at war with the animal lover, Earth lover, and the happy/healthy little girl inside me that was raised on loads of home-grown garden produce and home-made bread.  My number one reason, however, is just an interest in living as healthy a lifestyle as possible.


So it's been one week today and, like my friend said, "it's easy", and I feel satisfied, well-nourished, and blessed with tremendous variety to enjoy everyday.  I have found some great low-cost and free apps for iPhone 
to be invaluable for information on building the vegan larder, and for great recipes - AND... I am not missing the dairy in the least; who could have imagined that two words could tip the balance?  It really has been easy.


Anyway, here is an recipe from my fav app (Vegan Cakes) that I want to share with the world - vegan, omnivore or flexitarian, hope you will try and enjoy!

Basic Chocolate Cupcakes 

with Orange Buttercream Frosting

Cupcake Ingredients
1 cup plain, unsweetened soy milk
1 tsp apple cider vinegar
3/4 cup granulated white sugar
1/3 cup canola oil
1 tsp vanilla extract
1/2 tsp almond extract (or add more vanilla )
1 cup all purpose flour
1/3 cup Dutch cocoa powder (baking cocoa - not hot choc. mix!)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt


Method:
Preheat oven to 350 degrees Fahrenheit and line muffin tins with paper liners (size medium or large - medium will make 14, and large will make 12). Whisk together soy milk and vinegar in a large bowl, and set aside - the vinegar with thicken or curdle the milk.  Meanwhile, sift together the dry ingredients in another bowl.  Then add the oil and flavouring to the milk mixture, and gradually blend in the dry ingredients.  The batter will be smooth - if there are a few tiny lumps, don't worry.  Spoon the batter into the muffin liners, filling about 2/3 full. Bake 18-20 minutes - a toothpick inserted in the centre will come out clean when the cupcakes are ready.  Mine took exactly 18 minutes!  These are delicious plain, but the frosting is like a lovely citrus cloud - recipes follows :)


Orange Frosting Ingredients:
1/4 cup vegetable shortening, at room temp
1/4 cup canola margarine, softened
2 cups icing sugar
2 Tbsp fresh orange juice (squeeze an orange! it's fun!)
1 Tbsp orange or lemon zest
1 tsp vanilla extract


Mix the vanilla zest and juice with the margarine and shortening, and slowing blend in the icing sugar - it takes about 5-7 minutes to whip this up using a fork or small whisk.  The frosting is lovely and fluffy and not overly sweet. When the cupcakes are completely cooled, frost with a butter knife, or pipe out of an icing bag.  


Fabulous! So worth eating!

The Perfect Crepe!

By Pam Hadder

There's nothing quite like a lazy Sunday - although, if  I'm 100% honest, it still involves an internal battle. 


I'm improving, but I still struggle with just letting all responsibility slide away, and allowing myself to relax. 


Making crepes this morning was a real flash back experience, and it was part of my efforts to set aside diet guilt, perfect Mom guilt, the clean house guilt etc. and just enjoy the tastes, textures, aromas and emotions of spending free flowing time at home. When my oldest daughter was about 12, she would make crepes with one of her little friends. The friend, named Victoria, was like this wise little owl in a girl's image, cranking out perfect crepes like a pro. I thought about those two girls and their crepe forays while I searched the Internet for the best recipe. I found a few good crepe recipes, and adapted one to make the perfect crepe to enjoy Montreal style - that is,with Nutella chocolate-hazelnut spread and fresh, sliced strawberries!  


As I whipped up the delicate but creamy batter,  my memories drifted even further back, when I was about 13, I babysat for our Minister and his wife and she was a prolific crepe maker - giant, pale, pliable crepes were generated by the score, and the house smelled like a donut shop on many occasions! Maybe too much of a good thing ?  I know I couldn't eat crepes every weekend - they just would become commonplace, I think.


Anyway, here is the recipe - if you wish to use savoury fillings, just eliminate the vanilla extract and sugar.  My kids like the crepes slightly browned, but some folks prefer to fry them just until done - so that they remain pale on both sides, and slightly more moist.  I don't know if one style is considered technically correct, but I have enjoyed crepes cooked in both ways. 


This recipe can easily be halved for smaller groups -- as it is, it will easily serve 5-6.  Enjoy!


The Perfect Crepe 
INGREDIENTS:
4 large eggs
1 cup milk
1 cup water
2 cups flour
1/2 tsp. sea salt
1 tsp. vanilla extract
1/4 cup sugar
1/4 cup melted butter
3Tbsp. canola oil, for frying


METHOD:
Preheat a non-stick pan to medium high heat, adding in the canola oil.  When the pan is at the right heat, droplets of water sprinkled on the surface will bead and roll away.


Mix together the eggs, water, milk, vanilla and melted butter; gradually adding in the flour mixed with salt and sugar.  The finished batter will be smooth and lump-free.  Ladle approx. 1/4 to 1/3 cup of batter per crepe and tilt the pan in a semi-circular fashion to gently spread the circle of batter - each crepe takes about 2 minutes to cook, 1 minute per side.


To serve Montreal style, spread 1/2 of each crepe with Nutella (about1-1/2 Tbsp. per crepe), cover with 1/3 cup sliced strawberries, and roll up with open ends.  Drizzle with maple syrup and garnish with cinnamon and additional fruit. Delectable!