Applewood Smoked Tofu

Smoking your own tofu is a supreme act of self love. And it is actually a lot easier than you might think!

To do this, you will need to get a small smoke box and some apple wood chips from your local gourmet shop. I purchased a BBQ smoke box for $10 at The Gourmet Warehouse. They also have stove top smokers for about $40, but I opted for the cheaper do-it-yourself route.

Make sure to purchase the wood chips meant for a stove top smoker, as they are a much finer grind.

Ingredients

1/2 block of firm organic tofu

1 1/2 cup water

1 tsp sea salt

2 tbsp Apple wood smoke chips, stove top smoker grade

Special Equipment

1 large pot or wok with lid, wide enough to fit smoke box inside

1 small BBQ smoke box

1 small wire or wooden rack, small enough to fit inside pot

Directions

1) Mix salt and water to form a brine. Place tofu in storage container and cover with brine. Let brine overnight ideally, but if you are in a pinch you can brine it for an hour.

2) Mix wood chips in a bowl with a little water, enough to moisten them. Let them soak for 20 minutes.

3)  Line bottom of smoke box with tinfoil. Cover bottom of box with soaked wood chips.

 4) Cover smoke box with lid and place in pot on stove. 

5) Place wire rack over smoke box.

6) Remove tofu from brine and slice into inch thick strips.

7) Place tofu on wire rack.

 

8) Cover top of pot with tinfoil and put lid on pot.

9) Turn heat up to high. Make sure to open your windows/doors and put on your fan.

10) Smoke the tofu for 10 to 15 minutes, or until the pieces darken in color.

11) Remove from heat and your tofu is ready to use!

Kale, carrot and lupini bean salad with creamy sesame soy dressing

This is a great substitute for coleslaw! Dress the salad an hour before serving to let the kale marinate and the flavors blend together.



The dressing is tangy and sweet, and the salad is full of antioxidants!



Ingredients:

For salad
4 cups kale
1 grated carrot
1 cup lupini beans, canned
1/2 cup sultana raisins

For dressing
1 avocado
1/2 cup silken tofu
1 tbsp soy sauce
 1 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp sugar
1 clove garlic
1 cup water

Directions:

1) Tear kale and mix in bowl with carrot, lupini beans, and raisins

Use whatever kale is in season. I just used what I had from my garden: purple peacock!

2) To make dressing, put all ingredients in blender except water. Blend on high, adding water as needed. The mixture should be creamy and pale green.

Feel free to add more or less water, depending on how thick you like your dressing



3) Dress the salad and toss well!

The Best Vegan Poached Egg on the Internet

I've spent a good year brainstorming how to create the perfect vegan poached egg. Some of my other food blogger contemporaries have come up with their own renditions, but I think mine comes the closest so far.

Take a look for yourself....

The Best Vegan Poached Eggs on the Internet. Hands down.

Ingredients

For the Egg Yolks

1 tbsp Earth Balance

1 tbsp nutritional yeast

For the Egg Whites

3/4 cup medium tofu
1/4 tsp Kala Namak*
1  tsp agar agar
3 tbsp water

For the Cheese Sauce

1/2 cup Daiya

1/2 cup soy milk

1 English Muffin

Basil leaves for garnish

Freshly ground pepper

Special Equipment

Silicon egg cups

Mini Hand chopper (you could use a food processor or a blender as well)

Silicon egg poaching cups are the key to success in this recipe



Directions

Make the compound butter

1) Fill frying pan with water and bring to a boil

2) While waiting for the water to boil, make the 'egg yolk' by mixing the Earth Balance and nutritional yeast together to form a compound butter

3) Put compound butter in fridge

If your Earth Balance is at room temperature you can mix the compound butter more easily



Make the Cheese Sauce

1) Put the Daiya and almond milk in a saucepan.

2) Bring to a boil, stirring constantly

3) Reduce heat to low and set sauce aside, stirring occasionally

To Make the 'Eggs'

1) Blend the tofu, Kala Namak, agar agar and water in hand chopper. Blend til very smooth.

Kala Namak is an Indian salt containing sulfur, which gives the tofu it's egg flavor.



2) Spray the silicon egg poaching cups with vegetable oil

3) Fill cup 2/3 of the way up with tofu mixture

The agar agar acts as a solidifying agent and helps set the tofu.



4) Place egg cups in boiling water and cover with lid. Cook for 5 to 7 minutes, or until the sides of the tofu are firm and pull away from the sides of the cup.

5) Take a teaspoon and gently spoon out some tofu from the centre of each 'egg'. You want to make a small hole for the compound butter to sit in. Careful not to spoon all the way to the bottom or your compound butter will leak out.

6) Take the compound butter out of the fridge. Use a clean spoon to spoon half of the butter into each hole.

Try not to get any compound butter outside the hole or your eggs won't seal properly

7) QUICKLY spoon the remaining tofu over the compound butter and spread til smooth.

 You want to seal the compound butter inside like an egg yolk, and make sure it doesn't leak out.

8) Cover the pan with lid again and cook for 7 to 10 more minutes. To check if they are done, jiggle the moulds. The edges should pull away from the mould and the centre should be set.

To Plate the Dish

1) Lightly toast the English muffins

2) Take the egg poaching cups out of the pan

3) Cover each egg poaching cup with 1/2 an English muffin

Covering the moulds with the English muffin makes plating a breeze!

4) Invert the egg cup over the English muffin. The 'egg' should slide out easily.

I like my food well seasoned so I put a little cracked pepper and  Kala Namak right on the 'eggs'

5) Drizzle with cheese sauce

6) Sprinkle freshly ground pepper and garnish with a fresh basil leaf

No need for eggs and butter here! Just yummy vegan goodness





Coconut Pancakes

I made these pancakes for my boyfriend and his son (omnivores) for a lazy Labour Day breakfast. The pancakes were thin and crispy, and totally delicious!

Crisp and tender coconut pancakes, with earth balance vegan butter and brown rice syrup

Ingredients:

3/4 cup pastry flour

3/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 cups almond milk

8 tbsp coconut, shredded

Directions:

1) Mix all dry ingredients (except coconut) in large bowl with a whisk

2) Add almond milk and whisk til you have a thin batter

3) Grease a frying pan with vegetable oil and heat to medium

4) Pour enough batter into frying pan to make one pancake. Wait til the edges cook and small bubbles escape from the batter

5) Sprinkle two tablespoons of coconut over top of the uncooked pancake top. Flip pancake and keep cooking til golden and crisp.



Panzenella with capers, artichokes and olives

This country style salad is bright, flavourful and hearty. Pair it with soup for a simple meal, or make a big bowl of it and bring it to your next potluck!

If using fresh bread, toss the salad right before serving so it doesn't get soggy!

 Ingredients

For salad:

2 tomatoes (Use organic for best results. I used two straight from my garden!)
1/2 cucumber
1/2 cup olives
1/3 cup capers
1 small jar artichokes, marinated in olive oil
1/3 cup green onions, chopped
1/2 small red onion, chopped
1/2 cup fresh basil chiffonade
1/2 loaf or 2 cups ciabatta bread, roughly torn. (Use day old bread for best results, and double check with the bakery that it's vegan as some places use milk or butter.)

For dressing:
5 shallots minced
1/3 cup balsamic
3/4 cup olive oil
1 tsp Dijon mustard
1 tsp rosemary, minced

Directions

1) Chop tomatoes and remove seeds.
2) Dice cucumbers, removing seeds if they are particularly wet
3) Roughly chop the artichoke hearts

A gorgeous vegan mise en place!

4) Mix tomatoes, cucumber, red and green onions, capers, artichokes and olives in a large bowl.

5) To make vinaigrette, place all ingredients in a bowl and whisk briskly until combined.

6) Toss bread with vegetables and vinaigrette. Serve and garnish each salad with a pinch of the basil chiffonade.

Crispy Baked Chick'n Strips

These crisp and tender strips are healthy and delicious, and also cruelty free. I tried them out with my partner and his 2 1/2 year old son, and they were hit!

Baked Chick'n Strips, with agave mustard dipping sauce

Ingredients:

For Strips:

• 2 cups tvp chunks (texturized vegetable protein, available in most health food stores)
• 2 cups water or vegetable broth
• 1 cup white kidney beans
• 3 tbsp panko breadcrumbs
• 1 tbsp. garlic, minced
• 1tbsp. miso paste
• 1 tbsp. Dijon Mustard
• 1 tsp. dried poultry seasoning

For Breading:

• 1 cup almond or soy milk
• 1 cup panko breadcrumbs (you can substitute normal breadcrumbs, just make sure there is no egg or milk in it)

For Mustard Agave Dipping Sauce

• 2 tbp yellow mustard
• 1 1/2 tbsp agave nectar
• 1 tbsp veganaise

Directions:
1) Soak tvp chunks in hot water for about an hour, or until tender. Drain and reserve soaking liquid.

2) Place tvp, beans, , 3 tbsp. panko, garlic, miso, mustard and poultry seasoning in food processor. Blend til combined. If mix is too dry, add some of the soaking liquid reserved from the tvp. If mix is too wet, add more breadcrumbs. The mixture should be thick and substantial.

3) Place mixture in a bowl and put in freezer for 20 minutes or so, to allow it to firm up.

4) Place almond milk in one bowl, and the panko in another bowl. Take out tvp mixture and prepare to make the strips.

 When breading the strips, keep one hand 'wet' and one hand 'dry'. It will save you a big mess!

5) Take out a large baking sheet, cover with tinfoil, and grease with vegetable oil. Preheat oven to 400 degrees.

6) Take a chunk of tvp mixture and quickly roll into a strip. Careful not to handle it too much.

7) Dunk into almond milk and then immediately place in panko. Cover with breadcrumbs and shape into a nice strip shape.

8) Place on baking sheet. Continue preparing the strips until all the tvp mixture is gone.

9) Bake the strips for 10 minutes.

10) While the strips are baking, prepare the mustard agave sauce. Mix mustard, agave and veganaise in a bowl and stir to combine.

 11) After the strip have cooked for 10 minute, flip then gently so they crisp on both side. Continue cooking for another 10 to 15 minutes, or until they are firm and golden brown.

12) Serve with agave mustard sauce and enjoy!



* Chef's Note: TVP often comes dried, so you will need to reconstitute it by soaking with hot water for about an hour. You can also leave to soak overnight. You can add extra flavor by soaking in a broth instead of plain water. If chunks are not available, you can also use the tvp flakes, which are smaller and reconstitute faster. Use these if you are in a time crunch.

These crispy, tender strips are kid approved!

Rosemary Garlic Artisan Bread Braid, filled with Mediterranean Eggplant Dip

This is a real show stopper! If you want to impress your guests with your artisan bread making skills, this will surely do the trick. This woven-loaf features rustic rosemary-garlic bread, filled with a creamy Mediterranean eggplant dip. The bread is crusty on the outside and chewy and moist in the middle.

Cut hearty, thick slices to take for lunch, or enjoy with a crisp salad for a light summer supper!

Ingredients

2 packages quick rise yeast ( Roughly 4 1/2 tsp)

1 tbsp. organic cane sugar

1 1/2 cup warm water

1 cup whole wheat flour

2 tbsp ground flax seed

2 1/2 cups unbleached organic flour

1 1/4 tsp salt

1/3 cup garlic cloves, chopped in half (Chop smaller if you dislike large amounts of garlic)

2 tbsp chopped rosemary

3 tbsp olive oil

3 fresh basil leaves (optional)

Special equipment- Stand mixer. If you don't have a stand mixer you can knead by hand.

Directions

1) Place water, sugar, and yeast in the stand mixer bowl. Stir gently and let rest for a few minutes.

2) In another bowl, mix together salt, 3 cups of the flour (reserve 1/2 cup), flax seed, rosemary and garlic.

Run away to Italy with the flavors of rosemary and garlic!





3) Mix the flour mixture with the yeast mixture until combined. Switch to the dough hook attachment.

4) Mix for 7 minutes, until the dough is soft and smooth. (If kneading by hand this could take longer). Add the remaining 1/2 cup of flour gradually until it is all incorporated.

5) Place into a large bowl, greased with olive oil. Cover with a damp towel.

6) Preheat oven to 400 degrees.

7) Microwave dough for 25 seconds, then let it rest for 5 minutes.

8) Microwave for 25 seconds, then let rest for 10 to 15 minutes (or until dough has doubled).



Make sure you oil the bowl or you won't be able to get the dough out!



9) Roll dough onto a floured surface in a rectangle shape.





Use lots of flour on your rolling pin and rolling surface.



10) Cut slices 1/4 of the way in towards the centre all around the dough. These will form the woven sections later on.



Try to cut the slices symmetrically, so you can weave them easier later.

11) Fill the centre with Mediterranean eggplant dip and top with a few fresh basil leaves.



Spread the dip just to the edges of the cuts in the dough.

12) Begin weaving the dough. Start at one end, and fold the pieces downwards and towards the centre of the loaf, alternating sides. Once you reach half way stop and start at the other end. Continue weaving until all pieces are woven and the filling is covered completely.

Make sure you cover all the filling!

13) Gently transfer the loaf to a greased baking sheet cover in tin foil. Lightly brush with olive oil and sprinkle with a little sea salt.

14) Bake for 30 minutes, or until the bread is golden and crusty on the outside and the dough is cooked completely through.



Mediterranean Eggplant Dip

This is a creamy, garlicky dip very similar to a baba ganoush. I used Japanese eggplants as they are tender and sweet. This makes a delicious spread for sandwiches, dip for veggies, or a savory filling for an artisan bread.

Creamy and garlicky, and completely healthy!

Ingredients

1 Japanese eggplant

1 tbsp olive oil

6 cloves garlic
1 block firm tofu
Juice of half a lemon
1 tbsp miso paste
1 tbsp tahini
1/3 cup fresh basil
Salt and pepper

Directions

1) Preheat oven to 375 degrees

2) Slice eggplant in half lengthwise and lop off the head. Sprinkle with salt and let sit for 15 minutes. This will remove any bitterness from the flesh.

3) Rise eggplant with water and place on a baking sheet. Brush with olive oil and bake til tender, about 25 minutes.

Eggplant, roasted til tender and sweet. A good salt soak has removed any bitterness.

4) Cut eggplant into chunks and place in food processor with garlic, tofu, lemon juice, miso paste, and tahini.

If the mixture is too thick, add water to make it smooth.

5) Blend till creamy. If the mixture is too thick, feel free to add a few tablespoons of water.



6) Once the mixture is creamy and smooth, add the basil leaves and pulse until roughly chopped.

7) Add salt and pepper to taste, and enjoy!

Chewy Chocolate Vegan Brownies

These are so yummy and chewy, you won't even notice that they are vegan :)

 

Ingredients

• 1 cup Enriched Unbleached White Flour Organic
• 8 tbsp Purified Water
• 6 tbsp Egg Replacer
• 1/3 cup Cocoa Dark 100% Cocao
• 1 tsp Magic Baking Powder
• 1/2 tsp Baking Soda
• 1 cup Brown Rice Syrup
• 4 tbsp Margarine
• 1 cup Carob Chips

Directions

1) Mix water and egg replacer together til smooth.
2) Sift all dry ingredients into mixing bowl and stir to combine.
3) Melt Earth Balance vegan margerine. Add to mixture with rice syrup. Mix well.
4) Stir in carob chips.
5) Pour into a greased and floured 9 x 9 inch baking pan
6) Bake at 375 degrees or until a toothpick comes out clean.

Korean Style Chili Cucumbers

I love the Korean style banchan cucumbers that I've purchased at my local Asian supermarket. However I don't like that they are made with dried shrimp. So I have veganized the recipe, and it's still just as yummy!

These are perfect as a light appetizer, and are very healthy for you.

I use mini cucumbers as they are far easier to eat.



Ingredients

- 8 mini cucumbers
- 1/2 cup of Korean Chili Paste (check at your local Asian supermarket)
- 1/2 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tsp white vinegar or apple cider vinegar
- 1/3 cup chives, cut to 1 1/2 inch long

Directions

1. Cut cucumbers in half. Starting at the cut end, slice in criss-cross fashion 2/3 of the length down the cucumber. Careful not to cut through the end, or the filling won't stay in!
2. Mix the remaining ingredients in a bowl to form the chili paste mixture.
3. Stuff the cucumbers with the filling.
4. Place cucumbers in a glass star (A bowl will do fine)
5. Drizzle any remaining chili paste mixture over the cucumbers.

You can serve these immediately, but they are better if you let them marinate overnight.

Vegan Mini Lasagnas with Sun dried Tomato "Ricotta"

These mini lasagnas are so cute! They are the perfect size for a light supper or a workweek lunch.

Serve piping hot, and take the leftovers to work!

Prep time: 45 minutes

Cook time: 20 to 25 minutes

Speedy option: use pre-made sauce and shave 20 minutes off this recipe!

Ingredients

• 1 package vegan gyoza wrappers
• 1 package Yves Veggie Ground Round
• 1 package Daiya
• 1 package of medium tofu
• 1 small jar of sun dried tomatoes packed in olive oil
• 1 head garlic, minced or finely chopped (Reserve one head of garlic for the Sun dried Tomato "Ricotta")
• 1 small yellow onion, finely diced
• 3 stalks celery, finely diced
• 1 large tin of tomatoes, crushed
• 1 or 2 tbsp of olive oil
• 1 tsp raw sugar or agave
• Salt and pepper
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 bay leaf
• 1/2 cup water
• 1/2 lemon, juiced

Method

Make the tomato sauce:

If you are pressed for time, feel free to use a nice pre-made jar of sauce instead of making your own.

1. Heat a large pot on high heat. Add olive oil to pan, and add garlic. Cook garlic just until fragrant.
2. Add celery and onions to pan and stir to combine. Lower to medium high heat, cooking til translucent.
3. Add veggie ground round, basil and oregano. Stir to combine.
4. Add tomatoes, bay leaf, and sugar.
5. Increase heat to high and bring to a boil, stirring constantly.
6. Add 1/2 cup water, and lower heat to medium low.
7. Let simmer uncovered for 30 minutes, stirring occasionally.

The sauce will reduce slightly as the water evaporates, so resist the urge to add salt and pepper until the end. This will allow you to season your sauce properly. Also, do not add any thickening agent to the sauce. The extra water will be needed to help the gyoza wrappers plump and cook.

Make the Sun dried Tomato 'Ricotta'

1. In a food processor, blend the tofu, sun dried tomatoes, lemon juice and reserved garlic clove.
2. Blend until smooth. Feel free to add water if it is too thick. The mixture should resemble a cake batter.
3. Add salt and pepper to taste.

Some of the water from this will absorb into the gyoza wrappers, and making the pasta layer nice and tender and leaving the 'ricotta' layer thick and savory. Almost as good as the real thing!


Assemble the Mini Lasagnas

1. Preheat over to 375 degrees.
2. Line a greased muffin tin with one layer of gyoza wrappers.

Make sure the wrappers go up the sides of the pan. This will make it easier to pop them out later!

1. Add a spoonful of tomato sauce to cover the first layer.
2. Add another layer of gyoza wrappers.
3. Add a spoonful of the Sun dried Tomato 'Ricotta'.

Make sure to cover the entire gyoza wrapper with filling!

1. Add another layer of gyoza wrappers.
2. Add another spoonful of tomato sauce.
3. Sprinkle Daiya cheese on top.

Top these cute little lasagnas with Daiya, and pop em in the oven!

1. Bake in over for 20 to 25 minutes.

Yummy, warm little lasagna muffins!

1. Use a knife to free the muffins from the tin.
2. Serve and enjoy!

Chef's Notes:

• For vegan gyoza wrappers, look at your local Asian supermarket (T and T, Hanareum etc.) I found mine in the freezer section with the dumplings.
• Careful not to use wonton wrappers, which contain egg
• Be sure to read the ingredients on the container to make sure there isn't any egg or animal derivatives added
• Allow the muffins to rest a few minutes before liberating them from their tins, or you are liable to end up with a goopy mess!
• These also make a great breakfast on the go, eaten cold

Tomato and onion salad with blue sheese

What better way to celebrate the robust and beautiful roma tomato, than showcasing it in a traditional tomato and onion salad? Serve with a nice hunk of crusty artisan bread and a beautiful glass of red wine.

Ingredients:

-Two ripe, firm roma tomatoes
-2 or 3 slices of red or white onion
- Good organic olive oil
- 5 year (min.) balsamic vinegar
- half a fresh lemon
- small handful of grated blue sheese
- Finely chopped green onion

Method:

1. Slice tomatoes.
2. Separate onion slices into rings.
3. Layer tomatoes and onion rings on a beautiful plate.
4. Squeeze lemon juice over top.
5. Drizzle with olive oil and balsamic vinegar.
6. Season generously with salt and pepper.
7. Gently spread grated blue sheese over top.
8. Garnish with chopped green onion.
9. Enjoy!

The Vegan Double Down

So, tomorrow KFC brings the coveted Double Down to Canada.

In case you are unfamiliar with the Double Down, it is "two thick and juicy boneless white meat chicken filets (Original Recipe® or Grilled), two pieces of bacon, two melted slices of Monterey Jack and pepper jack cheese and Colonel's Sauce."

I was feeling uber Indian Jones tonight, so I decided to come home and make a vegan version of the Double Down.  This is what it ended up looking like:

Here is a comparison of the nutritional information for the KFC and the Vegan Double Down:

		KFC's Double Down		Vegan Double Down		Savings
Calories		590		391		199
Fat (20%) in grams		31		25		6
Protein (20%) in grams		61		18		43
Carbohydrates (60%) in grams		11		24		-13
Sodium in miligrams		1380		595		785

For my vegan version I used President's Choice Meatless Chicken Breast Strips, Marinated Tempeh Bacon, and Daiya Cheddar replacement. I used a tbsp. of olive oil for frying.

My version saved 199 calories, 6 grams of fat, 43 grams of protein, and 785 milligrams of sodium. It also had 13 grams more carbohydrates. Aside from being much easier on the waistline than KFC's double down, the merits if this vegan dish are somewhat limited.

I didn't enjoy eating it. I was severely distressed that 100% of the products used to make it were highly processed. Even though this food adventure was animal friendly, I wouldn't make the Vegan Double Down ever again.

After eating I felt like I had swallowed several of condoms full of dry cement mix (you know, coke mule style) that had ruptured inside me, congealing my intestines into a lethargic clay snake. I was not a fan.