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A few household recipes

29 Jan

Quick cleaning mixes to get your house spotless!

Fridge cleaner:  1/2 cup warm white vinegar, 1/2 cup warm water, juice of half a lemon.

Wood treater: 1/4 cup lemon juice, 1/4 cup olive oil, 8 drops lemon essential oil. (for big jobs! reduce proportionately if you only have a small table or so to do)

Toilet cleaner: 1/3 cup white vinegar, 2/3 cup water, 6 drops essential oil.

All-purpose cleaner: 2 tbsp baking soda, 2 litres hot water, 1/4 cup white vinegar, about a teaspoon essential oil (eucalyptus, lavender, etc.)


Super-fast Thai Soup

28 Jan

I was starving this afternoon and had some Thai-like ingredients hanging around so I came up with a not-particularly-authentic (but delicious!) Thai soup:


  • 2 cups mild-tasting vegetable stock
  • 1/2 can organic coconut milk
  • 1 lemongrass stalk, bruised/cut (but not sliced, for easier retrieval afterward!)
  • 1 inch ginger, grated
  • 1 clove garlic, minced
  • 1 squirt Sriracha (about 1/2 – 1 tsp, or to taste; some people love their heat!)
  • half a 227g/8 oz package of brown (Cremini or other) mushrooms
  • 1 small red bell pepper
  • 1/3 454 g/16oz block of tofu, cut into tiny cubes
  • 1 tsp soy sauce
  • 1/2 tsp vegan worcestershire sauce (optional)

Combine first 5 ingredients and bring to a boil. Add the Sriracha, mushrooms, pepper and tofu cubes and simmer for 10 minutes. Add the sauce(s) and simmer 5 minutes more. Taste before serving – I don’t put all that much salt in my food, if the soup is too bland for you, go ahead and add a bit more soy sauce ūüôā

Ladle into bowls and squeeze a little lime over top if you like, then serve!

C’est tout!

Tahini sauce

10 Nov
Tahini - Sesame seeds paste

Image via Wikipedia

Tahini sauce, you know it. It’s in a lot of vegan sandwiches/wraps and is a must with falafel. The only problem for me is that every recipe calls for 1/3 to 1/2 of a bunch of parsley; what do I do with the rest? If I double/triple the recipe, I will have SO. MUCH. TAHINI SAUCE. And I am of course too lazy to find other recipes that would call for so much parsley. So I have adapted Juice for Life’s recipe to incorporate THE WHOLE BUNCH Y’ALL.

Super-parsley Tahini sauce

  • 1 bunch parsley, rinsed and thick stems removed
  • 2 cloves of garlic
  • 1/2 cup sesame paste (tahini)
  • juice of 1/2 lemon (about 3 tbsp)
  • 2-3 tbsp water

Blend all of the above ingredients in your blender/Magic Bullet/whatever, add that extra tablespoon of water if it’s getting too thick. I like it when it’s not too runny, though.

C’est tout!

Tofu wingzzz

16 Oct

I got these little tofu “chicken” pieces at the natural food store around the corner, and I wasn’t sure how to use them. The first try wasn’t anything special. I treated it like chicken and added it to a stir-fry, but it was kind of blah. BUT magic happened when I decided to turn these little suckers into chicken wings.

“Chicken” Wingz

  • 2 cups “chicken”-style dried tofu pieces
  • 2 eggs’ worth of egg replacer (the powder-based kind, not flax-based please)
  • 1/2 cup arrowroot powder
  • BBQ sauce (I used a grocery-store brand Maple BBQ sauce)
  1. Boil a few cups of water, throw in the tofu pieces, and let sit for 5-10 minutes.
  2. Drain and pat the tofu pieces with a paper towel (don’t dry completely, however).
  3. Heat a tablespoon of sunflower (or similar) oil in a non-stick pan on medium-high heat.
  4. Make a little egg replacer-arrowroot powder assembly line for the tofu pieces. Swirl a few pieces at a time in the egg replacer, then toss into the arrowroot powder. Coat well.
  5. Place a single layer of tofu pieces in the hot pan and fry until golden. If a bit of the edges get dark/black, no worries.
  6. Remove cooked pieces, add more oil (up to 1 tbsp more) and cook the rest. Repeat if more than 2 batches are required.
  7. Once all the wingz are cooked, return them all to the pan and generously coat with bbq sauce. Keep the heat on medium-low.
  8. Cook until the sauce begins to caramelize/starts to stick or burn.
  9. Serve immediately and try to hold yourself back from eating the whole lot yourself in one sitting!

Teriyaki Quinoa!

6 Oct

Let’s get right to it:

  • 1 cup dry quinoa
  • 2 cups water
  • 4 large cloves of garlic, minced
  • 1 tsp grated fresh ginger
  • 3 tbsp tamari
  • 2 tbsp agave nectar
  • 2-3 tsp freshly squeezed lemon juice
  • 2 tsp toasted sesame oil
  • 1 tbsp sesame seeds (toasted or raw)
  • 3 tbsp sliced green onions

Rinse your quinoa in cold water. In a saucepan, place your quinoa with the water and garlic. Bring to a boil, stir, then reduce to low, cover and cook for 12-14 minutes.

Turn off the heat and stir in the ginger, tamari, agave nectar, lemon juice and sesame oil. Re-cover and let it all sit and get acquainted for 5 minutes.

Remove the cover, stir, sprinkle with sesame seeds & green onions, and serve.

Serves 4-5. For 5 servings, each serving has about 7g protein, 3g fibre and 32g carbohydrate.

Bon Appétit!

Lentil-cabbage stew

28 Sep

A fabulously warming dish for a cool fall evening:

Stew with lentils & green cabbage

1/2 cup diced shallot or onion

2 cloves garlic, smashed

3 medium-sized carrots, diced

1/2 large green cabbage, chopped

1 cup cooked lentils (cook them in veggie stock for flavour)

1 large or two small ripe tomatoes

2 tbsp tomato paste

2 tsp cumin

1 tsp grated fresh or dry ginger

Pour 1 tbsp of olive oil into a stock pot and heat until a piece of onion sizzles when dropped in. Add all your onion/shallot, sprinkle with a bit of salt and cook until translucent. Drop the garlic in and cook a little longer.

Add carrot, cabbage, tomato, tomato paste, another sprinkling of salt, and spices, and cook for 8-10 minutes, until the cabbage softens. Add water if anything starts to stick. Mix in the lentils and their cooking liquid, and keep the stew cooking on medium-low for another 20 minutes.

Place a chunk of crusty bread in the middle of a bowl and cover with stew to serve. Can also be served over fluffy brown rice, yum!


**Note! when I say a “sprinkling of salt” I mean very little salt. Maybe I like bland food, but I think that’s a good thing. Too much salt is no good! So let’s train our palates to be okay with less :)**

Incredible Chocolate cake

14 Sep

I made this cake last year for my brother and I’s combined birthday in St. Sauveur, where vegan desserts are hard to come by. Adapted from a Post Punk Kitchen recipe, it was a mega hit with big-time non-vegans (i.e. most of the dinner guests).


1 3/4 spelt flour (or other whole grain flour)

2 tsp baking powder

1 tsp baking soda

3/4 cocoa powder

pinch of salt

1 cup plain soymilk

1/2 cup canola oil

3/4 maple syrup

1 tsp apple cider vinegar

2 tsp vanilla

Preheat oven to 350F. Grease a 9″ springform pan with a little canola oil or Earth Balance.

Sift together the flour, baking powder and baking soda.

Heat the soymilk in a saucepan on medium-low heat. When it starts to bubble, add the cocoa powder and whisk until dissolved. Remove from heat.

Place the remaining liquid ingredients in a bowl and whisk to combine. Add the cocoa-soymilk mixture and whisk some more.

Add your wet ingredients to your dry and mix to combine.

Pour batter into prepared pan and bake in preheated oven for 25 minutes or until a long toothpick comes out clean.

Cool completely before frosting.

The piece de résistance was the super-simple frosting:

Ridiculously rich ganache frosting

1/2 cup plain soymilk

1 1/2 cups vegan chocolate chips

Heat the soy milk but be careful not to scald it. Pour over chocolate chips in a heat-proof mixing bowl. Mix with a silicone spatula until smooth.

Spread over cooled chocolate cake, and serve to soon-to-be delighted guests!