Golden Veg Curry

By Pam Hadder

It's the season of abundance, and sometimes my jaws just can't keep up with all of the fabulous summer veg coming my way!  You need to use it while it's fresh - it makes me feel a bit sick to end up composting something that should have been consumed and enjoyed.

Today I was gifted two very large bags overflowing with amazing CSA veg - all pesticide free and absolutely luscious.  I felt a bit like I robbed a bank, trundling up the front steps with green foliage spilling out over the tops of the large sacks!

The problem - still a lot of great veg in the fridge! The solution... I made kale chips and experimented with a vegetable curry.  The kale chips are being devoured by my son as I write this, and the curry (I am delighted to say!) was a great success.  Here is the recipe - as always, I hope you will try and enjoy nature's bounty in the best of health xox.

Pam's Golden Veg Curry

Ingredients:
5 golden beets, peeled and cubed in 1" pieces
2 medium cooking onions, coarsely chopped
2 Tbsp. olive oil
1/2 tsp. sea salt 
1/2 tsp. crushed red chilies
4 rounded tsp. green curry powder
1 cup sliced carrots
1 large yellow zucchini (or patty pan squash), chopped coarsely
4 large ripe tomatoes, coarsely chopped
Fresh basil, finely chopped
1 large clove (elephant) garlic, or 3 regular garlic cloves - minced

Method:
Add olive oil to large, heavy skillet with tight-fitting lid.  Place beets, carrots and onion in the skillet, cover tightly and cook over medium high heat until beets and carrots begin to soften and the onions are clear; stirring occasionally (about 7 minutes).  Add in the garlic, tomatoes, squash, basil and dry seasonings, reduce heat and simmer until the beets and carrots are tender (another 12-15 minutes).

Delicious as it is, or over rice, lentils or chickpeas.  Garnish with fresh chopped cilantro, basil, or celery leaves.  This would make a great cold pita filling with your favourite greens and fresh tomato.

Enjoy!  xox

Going Bananas... Yet Again ;)

By Pam Hadder


For my birthday in July, I received a wonderful gift from my dear friend, Gail:  Vegan Cooking for Carnivores - written by Ellen DeGeneres' chef, Roberto Martin.


I love, love, love this book - Chef Martin uses simple, everyday ingredients and creates wholesome, flavourful food.  And... what better time than a sleepy holiday Monday to try one of the fabulous recipes? Today's breakfast treat:  Banana Pancakes!  A couple of things I noted when looking over this recipe last night... no added sugar and no special flour/grains - just ingredients I commonly have in the house (yes!!!!).  Also, you just mix the whole works in the blender - easy peasy and not a lot of dishes to clean up (nice!!!). 


Of course, I love a challenge (*wink*), and I started blending and measuring without my eye glasses!  Not recommended for this girl.... I ended up having to triple the recipe when I added 3x the amount of flour!  Made with oatmeal and soy milk, these are light textured, delicious but filling pancakes - I was quite hungry and could only eat two... as for the other 24 or so, I hope they freeze well! 


Enjoy xox!

Chef Martin's Banana Pancakes

Ingredients:
1 - 1/2 cups plain soy milk (or rice/almond milk)
1 cup steel cut oats (or quick oats)
2 medium ripened bananas
1/2 cup all-purpose flour
1/2 tsp. sea salt
4 tsp. baking powder
Vegan butter or margarine - or non stick vegetable spray


Method:

Add oats and soy milk to the blender - blend on high until smooth (3 minutes or so). Add the remaining ingredients and blend to combine - let stand 10 minutes. Meanwhile preheat and butter your griddle or frying pan over medium heat.  Use 1/4 cup of batter per pancake - turning the pancakes when small bubbles form and begin to pop.


Yield: 8 large pancakes - serve with real maple syrup and fruit mmmm....

Sunflowers

By Pam Hadder


I don't know that you have ever had the opportunity to drive on country roads past fields of sunflowers on a hot August afternoon - it's a familiar and dear experience for me, having grown up amid agricultural abundance.

There really is nothing quite like sunflowers: tall and sturdy, their cheery faces seek and follow the sun's path from east to west across the sky each day.  It's simply wonderful to witness acres of the statuesque, bright blooms all moving in unison; their brilliant goldenrod yellow contrasting remarkably with their deep green foliage and the bright blue of the summer sky!

I've heard that the sunflower is a native North American plant, cultivated for many hundreds of years for its nutritious seeds.  Where I live - sunflower seeds are grown for human consumption, for crop seed, and for animal feed. I've also heard that there are 365 seeds in the centre of each sunflower and 52 petals on each head- mirroring the number of days and weeks in a calendar year - but I have never counted them!  I wonder if it's folklore or fact? It seems a bit sad that I have never made time to really find out more about them! Like many summer icons, I guess that I tend to take them for granted.


As we enter the last month of the short Canadian prairie summer, I am conscious of trying to appreciate each and every warm and sunny hour, and the beauty and richness of nature.  I often joke with friends and acquaintances about my need to "charge my solar cells" - so I guess I can relate to the sunflower: hopeful face raised skyward, drinking in all of the vital golden energy it can during daylight hours.


It comes as no surprise that in the early fall, when the sunflower ripe heads darken and droop, I feel a slight sense of sadness. I've driven past  pre-harvest fields many, many times - of course I know summer can't last forever, but my heart always sinks a little when I see those happy beacons transformed into sombre sentinels, heads bowed in tired acceptance; heavy with their burden of shiny black seeds. 

Something to think about when I enjoy a few sunflower seeds for a snack, or on a salad, or as nut butter - all that goodness and energy, captured from one whole summer goes into their creation: thankful for the little things that make our days a little brighter :)

Some Like It HOTTT!!!!

By Pam Hadder


Call me crazy, but I love hot and spicy food year-round; even on the most scorching days of  summer. My latest quest was to find a great vegan Hot and Sour soup recipe - my best friend just had surgery, and, like me, she's a soup lover, so that was the nudge I needed.

The resulting recipe is my version drawn from a number of non-vegan recipes found on the Internet - I should add that it's important for me to have all of the authentic flavours, but hopefully not requiring too many hard-to-find ingredients!   I made this last night with a peanut/veg/pasta stir fry, and it was a big hit.  The ultimate compliment came from my friend who said the best hot and sour soup she'd ever had was from the (now closed!) River Mandarin, and that my soup was even better (wow... humbled).

So, I hope you will try this recipe and enjoy the exhilarating warmth that radiates down your throat and into your body.  xox


Pam's Vegan Hot 'N Sour Soup
Ingredients:
1 small pkg. dried wood mushrooms
2 cups boiling water
4 Tbsp. dark soy sauce
7-8 Tbsp. rice wine vinegar
1 - 1/2 tsp. dried red chilies (flakes)
1 - 500g pkg. firm tofu, cut into bite-size cubes6 cups vegetable broth (or 6 cups water and 3 Tbsp. vegan chick'n broth mix)
1 -  450g pkg. fresh shitake mushrooms
1/2 cup canned bamboo shoots, chopped
2 Tbsp. red pepper sauce (I use Frank's Red Hot, Regular)
3 Tbsp. cornstarch
1 Tbsp. pure sesame oil
1/3 cup finely cut chives or scallion greens, for garnish


Method:
Pour the boiling water over the dried mushrooms in a small heat-safe bowl and set them aside to soak for about 20 minutes - they will rehydrate.  Reserve the water they are soaking in.

Meanwhile, dice your tofu (I like small cubes - a bit smaller than 1/2", but some folks cut the tofu in small strips or larger cubes - just preference!).  Combine all of the soy and rice vinegar with the chilies and the corn starch in a medium bowl - stir until smooth.  Toss the tofu in the soy mixture and set aside.  


Pour the six cups of broth into a large soup pot over medium-high heat.  Slice the shitakes, and drain and slice the wood mushrooms and bamboo shoots - add all three kinds of mushrooms and the shoots to the hot broth, and stir in the soy/tofu mixture and the hot sauce.

Bring soup to a slow boil for 3 minutes, then reduce to a simmer, drizzle in the sesame oil.  Garnish with green onion at serving time, if desired.

Note: a cup or two of diagonally cut carrots, sweet cabbage and broccoli florets can be added to amp up the veg, if the soup is all you are serving.  

Vegan Mayo!!!

By Pamela Hadder

What's summer without a bit of edible indulgence, and what's more indulgent than creamy, dreamy mayonnaise?  A little dollop of high quality mayo goes a long way to add some interest to your food - from dipping your yam fries, making killer veggie dip, or trying to duplicate Mom's potato salad recipe, they'd all be a tad ho-hum without mayo in the mix!

The good news is that tasty mayonnaise can be made that meets vegan dietary needs - no eggs; no dairy, but loads of delicious flavour!  

Long before I began to follow a vegan diet, I made homemade mayo, hollandaise and bearnaise sauces - all are easy to do with simple, everyday ingredients, using a blender or food processor.  There is vegan mayo available at local health food and organic product stores, and one vegan restaurant in my city sells jars of their house mayo, but I have not found the flavours of either variety to be that great. Plus they are expensive to purchase! 

Hope you will try this easy recipe and whip up some devilishly good nibblins this summer!  xoxo

Pam's Zippy Vegan Mayo

Ingredients:

3 Tbsp. fresh lemon juice (NOT bottled - ugh!)

1/2 cup plain soy milk (unsweetened, unflavoured)

1/4 tsp. sea salt

1/4 tsp. sweet paprika

1/4 tsp. dry mustard

6 Tbsp. canola or extra virgin olive oil

Method:

Place all ingredients with the exception of the oil  in your blender or food processor and blend on lowest speed.  With the machine running, gradually drizzle in the oil, blending until the mixture begins to thicken.  Transfer to a small glass jar and keep refrigerated.

Mayo will remain fresh for 7-10 days.

Try experimenting with different oils and seasonings: i.e. sesame or herb infused oils, dill weed or curry powder, and hot pepper sauce all make interesting variations, depending on you use for the mayo!

Always use the freshest, highest quality oil and soy milk available - your mayo will taste funky if you use cheap, stale ingredients.

No-Bake Chocolate Fix!

By Pam Hadder

It's hot and sticky and you are craving something sweet with your cuppa joe.  But who wants to fire up the oven? 

The answer is no-bake chocolate macaroons!  The recipe is adapted from a family favourite to be vegan-friendly.  When my Mom was in the hospital giving birth to my youngest brother, an elderly neighbour came and cooked, cleaned and mothered.  She made these no-bake drop cookies called Cocoa Quickies (I know, sounds pervy...but perhaps a bit fun too!), which we kids promptly re-named Chocolate Haystacks!

True confessions... In high school, I'd make a quarter recipe of these and just eat the stuff from a mug - the full recipe makes 2 or 2-1/2 dozen, so you do the math re: the caloric destruction of that teenage craving!

Hope you will have fun making these - the vegan version uses soy milk and margarine versus the good ole butter and milk in the original recipe.  If you eat dairy, just sub the milk and butter.  The vegan macaroons are softer and shinier than the original, but they hold together nicely and taste amazing xox

Chocolate Macaroons

Ingredients:
1/2 cup margarine
1 - 1/2 cups white sugar
1/2 cup plain soy milk
6 Tbsp. cocoa powder
a tiny pinch of salt
1 tsp. vanilla extract
1 cup long shred dried coconut, unsweetened
3 cups quick oats/plain quick cooking oatmeal
Waxed paper

Method:
Measure out the oatmeal and coconut in a medium bowl, stir to combine and set aside. Melt margarine in a medium saucepan over medium heat.  Combine the sugar, salt and cocoa, and whisk them into the margarine along with the soy milk.  Bring the ingredients to a gentle boil, stirring continuously - boil for 5 minutes. Immediately stir in the vanilla and the coconut/oatmeal mixture.  Spoon the warm mixture onto sheets of waxed paper - about 2 tsp. of mixture per macaroon.  Allow to cool at room temp. 

I usually place the wax paper on cookie sheets - then if you need to set these quickly, it is easy to pop them in the fridge.  Store in wax paper lined container with wax paper between the layers of cookies in the fridge - these freeze well too.

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!