30-Minute Vegan Dahl (Dhal/Dal/Daal)

    There comes a time when you realize that you've been using a recipe religiously for years.....but have yet to share it with all your friends. So greedy, right? Well, thanks to my friend Nicole who asked for my Dahl recipe the other night, I've taken the recipe off my fridge to share it with all of you wonderful people!

     I guess part of the reason it has taken me so long to publish this recipe, is that Dahl really isn't the prettiest of dishes. A delicious ladle-full of yellow slop anyone? But served with rice, chapati or naan and perhaps some other dishes like aloo gobi or a vegetable curry and you can have a pretty darn tasty meal.

     Dahl is a thick stew made of split pulses, typically split red lentils, that originates from South Asia. Variations of this dish can be found throughout India, Pakistan, Bangladesh and Nepal. This version, being vegan, omits some traditional aspects, like Ghee, a type of clarified butter commonly used in India. But rest assured, this recipe is still just as delicious!

Time: 30 minutes
Serves: 4 x 1 cup portions (as a main) or 8 x 1/2 cup servings (as a side)

Ingredients

• 2 Tbsp olive or canola oil
• pinch of red chili flakes
• 1/4 tsp cumin seeds (optional)
• 1 medium onion, finely chopped (can put through the food processor)
• 3-4 cloves of garlic, minced
• 1 tsp minced fresh ginger (about a 1/2" knob)
• 1 tsp turmeric 
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp salt (reduce if using tomato juice, as appropriate)
• 2 cups dried red lentils 
• 4 cups water (or part tomato juice)
• Juice of half of a lemon, to finish (optional)

Preparation

1. In a medium pot, heat oil with chili flakes and cumin seeds over medium heat. When warm and fragrant, add onion. Sauté for 2 minutes, then add the garlic and ginger.
2. Sauté for 3 additional minutes, meanwhile, rinse red lentils under cold water. Add spices and salt to the pot. Then stir in the lentils. One the lentils are coated with oil and spices, add water (or tomato juice) and stir. 
3. Cover and bring to a boil. Once at a boil, uncover and reduce heat, and let simmer for 15 minutes, or until lentils are cooked and the majority of the water is absorbed (will continue to thicken as the dahl cools).
4. Remove from heat and stir in lemon.
5. Serve with rice or naan

Seitan "Beef" and Broccoli Stir-fry

     When I was growing up, I used to love beef and broccoli! I have been dreaming up a vegan alternative for years now. I've tried it with tofu, but it's just not the same. After recently starting to experiment with seitan, I've developed a tasty dish that does a pretty good job of mimicking beef.

     Ryan has always had this perception that seitan is this crazy time consuming and an impossible process. Now if this is your perception of seitan, forget about it! It really isn't as hard as some recipes make it seem. Yes it takes more time than tofu, but the options are endless! I'll keep on experimenting and see what other creations I make up!

Time: 45 minutes
Serves: 5-6

Ingredients

      Seitan "Beef"

• 1 cup low-sodium vegetable broth
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger
• 2 Tbsp (30 mL) soy sauce
• 1/2 Tbsp (7 mL) vegan Worcestershire sauce (if unavailable, substitute with more soy)
• 1 Tbsp vegetarian oyster sauce (optional)
• 1/2 Tbsp (7 mL) peanut or canola oil
• 1 1/8 cup (190 g) vital wheat gluten
• 2 Tbsp (30 mL) nutritional yeast
• 3 Tbsp all-purpose flour
• 1/2 Tbsp (7 mL) Chinese 5-spice powder

• 6 cups (1.5 L) broccoli fleurettes, about 3 large heads
• 1-2 Tbsp peanut oil

      Sauce

• 3 Tbsp (45 mL) vegetarian oyster sauce
• 1 tsp (5 mL) rice wine vinegar or dry sherry
• 1 tsp (5 mL) sesame oil
• 3 Tbsp (45 mL) soy sauce
• 1/2 cup water
• 1 Tbsp cornstarch

Preparation

1. Start out by making the seitan "beef": Mix together broth, garlic, ginger, soy sauce, Worcestershire, and oil in a large measuring cup. In a medium bowl, mix gluten, nutritional yeast, flour and Chinese 5-spice powder. Add the wet ingredients to the dry and mix until all dry ingredients are absorbed and the dough forms a rough ball. On a clean surface, knead the dough for about 3 minutes, then form the dough into a uniform ball, and let rest for 10 minutes. 
2. Prepare a steamer basket in a large pot with a couple inches of boiling water. 
3. Divide seitan dough into 4 equal wedges. Stretch until dough is roughly 3/4" thick . Wrap each piece of seitan loosely in tinfoil (you'll want room so that the seitan can expand).
4. Place packages of seitan in the steamer basket, cover and steam for 30 minutes. Check back periodically to make sure all the water hasn't evaporated.
5. Wash and trim broccoli. Cut into fleurettes. If using the stems (I don't like wasting, either), cut into matchstick-like pieces, approximately 2 inches long.
6. In the last 3 minutes of your seitan steaming, toss in the broccoli to par-cook.
7. Remove from heat, and cool broccoli and seitan"beef" stakes.
8. Mix together all the ingredients for the sauce.
9. In a wok or large frying pan on medium heat, warm the peanut oil.
10. Slice beef into long thin strips. Sear seitan on both sides. Add broccoli and sauce. and heat until sauce is thick and the broccoli is tender.
11. Remove from heat and serve over rice.

Have you experimented with seitan? What have you made? Let me know what crazy things you've made by commenting below!

Maple Sesame Glazed Tofu

It's been pretty cold outside lately, so I suppose it's a plus that I've been cooped up inside studying for my exams. And when not studying, I'll probably be in the kitchen -- either cooking or eating. I whipped up some delicious maple sesame glazed tofu last night to go with our garlic sriracha brussels sprouts (Ryan's favourite preparation). This tofu dish goes perfect with a spicy side of veggies and mashed potatoes or another starch like quinoa or wild rice.

I've made this recipe a couple times with both tempeh and tofu and love it for both preparation. If you want to use tempeh instead of tofu, try and marinate it over night or if tight on time, steam it for 10 minutes (this allows the marinade to seep in faster) and then marinate for one hour). 

     
Serves: 3-5

Ingredients

• 1 Brick firm to extra firm tofu
• 2 Cloves of garlic, minced
• 2 Tbsp low sodium soy sauce
• 3 Tbsp maple syrup
• 1 Tbsp sesame oil
• 1 Tbsp olive oil
• 4 Tbsp apple cider vinegar
• 1/2 tsp chili flakes
• 1 1/2 Tbsp sesame seeds
• 1-2 Tbsp olive oil for frying

Preparation

1. Cut tofu into three square slabs, and the cut these in half diagonally to create 6 triangular steaks. Place in a sealable container.
2. Prepare marinade: Mince garlic and mix with all of the other ingredients.
3. Poor marinade on to tofu, seal container, inverse the container a couple times to mix.
4. Let marinate for 20-30 minutes, inverting the container half way through the marination process.
5. Heat a large non-stick frying pan over medium heat with 1-2 Tbsp of olive oil.
6. Add the tofu and all of the marinate to the frying pan.
7. Let the marinate reduce until it is about half reduced, at this point flip the tofu.
8. Continue to cook the tofu until the glaze is no longer liquidy. Cook the tofu for a couple more minutes on each side to brown the tofu.
9. Serve with you favourite sides and enjoy!

Snow Pea and Sunflower Seed Pesto

I made recipe the other night and it turned out extra yummy. I wanted something different, something nutty. So, working off a basic pesto recipe, I made a snow pea, oregano and sunflower seed pesto and served it on gnocchi. Definitely not your usual Monday night pasta dish.
We only made one package of gnocchi, but we also had the pesto for leftovers with fettuccine  so there is enough pesto here for around 4 servings, depending on how much sauce you like. I added a tablespoon of pumpkin seed butter to round out the protein in the dish since it's a complete protein source, and it is also high in iron and a source of antioxidants. Sunflower seeds are also an excellent source of essential fatty acids, especially omega-6 fatty acids. So yay us on getting in some yummy extra nutrients. You guys might not really care what nutrients are in what, but nutrition is a passion of mine, so I have a tendency to think about my ingredients nutrient wise when I am cooking with them. Knowledge doesn't hurt, right?


Serves: 4

Ingredients

2 packages of gnocchi, or pasta for 4
1/2 cup roasted, unsalted sunflower seeds
optional-1 Tbsp pumpkin seed butter
2-3 cloves garlic
2 cup snow peas, washed
1 Tbsp packed fresh oregano (or thyme)
3/4 tsp salt
1/4 cup water
2 tsp lemon juice
1/4 cup extra virgin olive oil, the good stuff
Fresh ground pepper and sea salt to taste

Preparation

Toast the seeds until they smell toasty in a frying pan on medium heat.

Transfer toasted nuts and to a food processor. And pulse until crumbly.

Add pumpkin seed butter and pulse again until combined. 

Blanch snow peas in boiling water for around 15 seconds.

Add blanched snow peas, oregano, and salt and water to the blender and puree until smooth, scraping down the sides as needed.

Add the olive oil and mix until well combined, then add the nutritional yeast and the lemon juice and mix again.
If you desire a thinner product, add more water or olive oil, and mix well.
Season with salt and pepper.

Meanwhile, cook gnocchi as directed on package. 
Drain when cooked(don’t rinse, it needs the starch to stick), and sauce with pesto.

Enjoy

Chipotlé Mexican Mania

Living in Toronto, we quickly learned to love Chipotle Mexican Grill. Their burritos and bowls are the best. Fresh ingredients, loads of vegetables - what's not to love? Oh wait the price! We much prefer making our own at home! We've gathered and worked on a delicious guacamole, cilantro-lime rice and mexican black beans, all inspired by Chipotle's vegetarian fair. All the recipes are fresh, easy and delicious, so give them a try!

Serves: 4

Guacamole

• 2 Hass Avocados, ripe and mashed
• 1/2 jalapeno pepper, seeded and minced
• 1-2 tbsp red onion, finely chopped
• 2 heaping tbsp chopped cilantro (fresh)
• 1/4 lime juiced or 2 tsp lime juice
• 1/8 tsp salt or to taste

Mash avocado and then mix together with all other ingredients in a bowl and serve with chips or as a topping for burritos, bowls, tacos,... 

Cilantro lime Rice

• 1 cup long grain rice
• 2 cups water
• 2 tbsp chopped cilantro
• 1/2 lime, juiced or 1 tbsp+ 1 tsp lime juice
• 1/8 tsp salt

Cook rice with two parts water in a rice cooker or on the stove in a medium sauce pot, following package instruction. 
When all water is absorbed, remove from heat and let steam for 5 minutes.
Mix salt and lime juice together and then add to the rice along with the cilantro.
Mix and serve.

Black Beans

• 2 cans black beans, 1 drained, 1 undrained
• 1 clove of garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/8 tsp asian 5-spice (or allspice)
• 1/4 tsp sugar
• 1/8 tsp salt or to taste
• optional: 3 chipotles en adobo sauce, minced

Combine all ingredients in a small pot and stew over medium heat for around 30 minutes.

• Serve with lightly sautéed green peppers and red onions, cheese, lettuce and salsa on a large tortilla to make your burrito.
• If you prefer burrito bowls, as I do, layer the ingredients: rice, beans, sautéed green peppers and red onions, crunchy lettuce (ex. romaine), with salsa, cheese, and guacamole, grab a fork and dig in!

Happy New Year!

Marinated Baked Tofu

So tasty.  Making these for our new year's
dinner tonight at my aunts.
Got to feed the herbivores too.

Cooking time: 1 hour
Preheat Oven to 350 deg F

Ingredients

1 package firm tofu
3-4 tbsp soy sauce
2 cloves minced garlic
1 tsp minced ginger or 1 tsp ginger powder
1 tbsp sesame oil
1 tbsp rice wine vinegar
2 tsp honey

1 tbsp olive oil (for greasing pan)

If you are going to flip the tofu 
while marinating, make sure 
you've got a good air tight container

Preparation

Cut tofu into chunks and mix all ingredients. Add marinade to tofu in an air tight container.
Shake to mix and marinate over night, or for as long as possible, flipping halfway.
Grease baking pan and spread tofu out on pan. Make sure not to over crowd the tofu.
Bake at 350F for one hour or until crispy.