VEGAN CHRISTMAS/VEGAN RICE KRISPIE SQUARES

Happy Holidays everyone!

I had the most wonderful christmas. Its nice to be back in Campbell River with my whole family at this time of year. It really makes it feel like Christmas. Especially with my boyfriend here with us now. Since everyone was home for this Christmas my sister, my boyfriend and I decided we would all cook a huge vegan christmas dinner for everyone. We went out shopping and bought TONS of supplies. I made all the desserts the night before. I made my vegan peanut butter cups (here's the link to the recipe, http://herrrbivore.blogspot.ca/2015/01/vegan-gluten-free-peanut-butter-cups.html

and something new! Vegan Rice Krispie Squares which i'm going to share the recipe for on this post. Since I had 10 mouths to feel I figured I'd take the easy way out this year and buy a tofurky roast.( Click on "tofurky roast" to check out the holiday roasts on their website) It was my first time buying the tofurky holiday roast and I was really impressed!! Although a little small for the price of the roast it is seriously scrumptious and saved me SOO much time not having to make my own roast. Plus it came with a jerky wish stick and two huge vegan brownies that were delicious, although crumbly. It made it well worth the $24.99 I spent on it. Everyone really enjoyed it and it pulled the whole spread together. My sister made two huge trays of brussel sprouts that were roasted and eaten faster than anything on the table. My boyfriend helped prep everything with me to make our dishes. I made a turnip, sweet potato, carrot dish baked with onion, garlic and herbs. As well as nugget potatoes, baked. One huge tray of yams, gravies, a huge tray of vegan stuffing which i've already included in my blog post from last holiday season. Check it out here, 

http://herrrbivore.blogspot.ca/2014/10/vegan-seitan-pinto-bean-roast-with.html
There is also a recipe for a vegan seitan roast if you can't afford a tofurky one or you want to make your own from scratch!

I also made 4 stuffed yellow peppers that were stuffed with quinoa salad. Just in case someone extra showed up because in my house, that ALWAYS happens, We all made so many dishes we could have gotten lost in them. Everyone was stuffed completely full for the rest of the night. I think my favorite thing about christmas is the big family meals everyone has together. There is no greater satisfaction than cooking, serving and watching people enjoy your food. Especially when you know no animals were harmed in the making and your meal is 100% cruelty free. 

I hope everyone enjoyed their holidays as much as I did and wish you all the happiest new year.

See you in 2016!!!

VEGAN RICE KRISPIE SQUARE

3/4 of a bag of Dandies Vegan Marshmallows (Click their name if you want a link to their website to check out their awesome products!)
3 tablespoons of earth balance vegan butter, melted
5 cups of Rice Krispie Squares

Now this recipe is pretty easy. The hardest part is making sure you dont overcook your marshmallows. All you have to do is melt your butter in a large frying pan. One that is big enough to fit all your ingredients because this will be where you mix it together. Once your butter is melted add all your marshmallows. It should be at low-med heat. If its too high your marshmallows will go hard and crunchy. If it's too low it won't melt forever so make sure you're keeping an eye on it. Stirring it every couple minutes to make sure it's not sticking, your marshmallows will begin to melt. If its melting uneven you can flip them over to speed it up. That's what I did. Marshmallows tend to melt on one side. I swear to god these marshmallows are SOOOOOOOO much better than regular marshmallows. Not only are they chewy, good for you and satisfying they have a real food like quality to them that regular marshmallows don't. Regular marshmallows seriously gross me out haha. Who wants to eat animal bone!?!?! So while you wait for your marshmallows to melt make sure you're stirring them together to make a big pile of melted marshmallow. Once they are completely melted (around 10 minutes) begin to add your rice krispies one cup at a time. Reduce your heat to low.

Stirring while adding to make sure they are being incorporated evenly and doesn't turn into one big, gross clump. Once you have added all your rice krispies and everything is stirred in evenly remove the frying pan from heat and turn your burner off.

 Slightly oil two pans or one big one to press your rice krispie squares into. Pour an even amount into both pans and begin to press down with a spatula. This is forming your rice krispie squares so the more compact and tightly stuck together the better. So press it down for a good couple minutes but don't over do it or your rice krispie squares will get crushed.

Once you've pressed it all together nice and tight you can cover your rice krispie squares with either saran wrap or a plate. Make sure not to put them in an airtight container though or they will get completely rock hard. They need to be able to breath. These were a huge hit for my christmas dessert and everyone loved them and said they were just like regular rice krispie squares! Even my dad who HATES trying my vegan food. Hahaha. Hopefully you and your family enjoys this as much as mine did .
Happy Cruelty Free Cooking!

VEGAN KORMA CURRY

Hey everyone! WOW, It's been a while. Life is great and things are wrapping up nicely for 2015. I've been working my butt off at 2 jobs now so I've been SERIOUSLY busy. Between that, christmas shopping, baking, cleaning, cooking etc.. life has been non stop!  I recently got a new oven so you'll be getting some brand new awesome recipes from me for the holiday season. My boyfriend and I also went to Vancouver to see L7!!!!! Which was probably one of the best moments of my life. Ive loved that band since I was 13 so there was some serious nostalgia at that show. We also went to CARTEMS DONUTERIE while in Vancouver. YOU NEED TO GO. If you haven't stop everything you're doing and go right now. They blew me away. Stole my heart. Their earl grey donut made my week. Also the vegan apple fritters AND the apple pie stuffed donuts!? It's like I had died and gone to heaven. I really love donuts. Always have, always will. We carried home a box just so we could enjoy them at home hehehe. I did hear a rumour that they are going to make ALL their donuts vegan. Not sure if it's true yet but wouldn't that be neat!!

 I attached a link to their website on their name above if you'd like to check them out!

I figured I should check up on everyone and give you another awesome recipe to make during this holiday season. I'll be back around christmas to make a post about our christmas feast but until then hopefully this satisfies your craving.

Although Korma Curry isn't the traditional dish you'd generally serve at a North American Christmas dinner it's still an awesome dish and definitely deserves being shared. Korma generally is a yogurt or cream based mild indian dish. Generally served with fish, meat or vegetables. I made mine with a coconut cream base. It was splendid! I think a couple scoops of natural coconut based vegan yogurt would have really made it that much better, if you don't have that you can use this recipe and it'll be just as good. I'm going to be exploring a lot more into specific indian dishes to make them vegan style. It's a pretty easy thing to do since a lot of indian dishes are generally vegetarian based. That being said if you're ever in a bind for food in an unknown place you know you can always go to an indian restaurant and find some vegan friendly food. I hope you enjoy my Vegan Korma as much as my partner and I did. We are going to be having the leftovers tonight!

Stayed tuned for some more dishes coming up soon! Happy Cruelty Free Cooking!!

VEGAN KORMA CURRY

Recipe

serves 4

2 cloves garlic, diced

1/4 white onion, diced

4 small potatoes, chopped, boiled then fried

1 can organic chickpeas, drained then rinsed

1 can organic coconut milk

2 big handfuls of spinach, chopped

2 teaspoons ajwain seeds

2 teaspoons coriander*

2 tablespoons curry powder*

1 teaspoon turmeric*

1 1/2 teaspoons garam masala

dash of chili flakes

*ingredients with a star beside them are the ones you can add a little more of if you want a bit more kick to your korma. This dish is generally mild so my spices were according to a mild flavour.

Serve your Korma over a bed of rice. I flavoured mine when I made it

Rice recipe

2 cups water

1 cup basmati rice

2 tablespoons of curry powder

1 teaspoon garlic powder

1 tablespoon butter, stirred in after rice is finished and cooled a bit

First, put on your rice. I'm sure you all know how to cook rice without a rice cooker but just in case... Add 2 cups of water to a pot and turn to med-hi heat. Add one cup of rice and your spices. Stir in spices so they blend well with the rice. Place lid over pot. Once your pot of rice begins to boil reduce heat to min and open the lid slightly allowing steam to escape. Let cook for 15-20 minutes. Once your rice is done, fluff it with a fork. This helps make it not stick together in a big clump. Once your rice has cooled a bit stir in your butter. This makes your rice creamy and gives it a little extra flavour that pairs really nicely with curry. Place rice off to the side with a lid on top to keep it warm.

Now time to make Korma!

Wash and chop all your vegetables. Grab a medium sized pot. Fill it half full with water and turn to med-hi heat. Place a lid over top. This pot will be to flash boil your potatoes.

This helps give them a good consistency and ensures they are cooked fully. Once the pot of water has come to a boil, add your potatoes. Boil for five minutes. Get a large frying pan. Add some olive oil and turn to med heat. Sautee your garlic and onion with a dash of the ajwain seeds for 5 minutes.

 Drain your potatoes and add them to the frying pan along with your coconut milk, chickpeas and spinach. Stir everything together then add your spices. Mix all your spices in really well. By this point your coconut milk should be bubbling a little bit and that means you're ready to reduce your heat to min, place a lid over top and let it cook for around 25 minutes. You can cook it for a little bit less if you want a more creamy base. If you want a less creamy base cook it for a little longer but keep an eye on it so you don't over cook it. Stir the frying pan every couple of minutes to make sure nothing is sticking. This also helps the spinach blend in with the coconut  milk which helps make your base for the dish. Once you have your desired consistency remove the frying pan from heat and stir it once more. Allow to cool for 5 minutes. Serve it over a bed of rice or some naan bread and there we have it.

Veggie Korma!

VEGAN PIEROGIES W/ COCONUT BACON BITS

Happy end of Veganuary! I hope lots of people gave it a shot  and hopefully some of them decided to stay that way. It's so important for your body to eat healthy and you really make less of an impact on our beautiful world by doing so. Being vegan is good for the mind, body and soul. If you're eating healthier then your body is working better. Who wouldn't want that?!  I know for a lot of people they can't behind the whole "animals have feelings too" so why not look at it as a better way to treat your precious body. You only live once so take care of yourself! Anyways, I made pierogies!!! They were way too good. Tastes so traditional and boy, did I ever crave pierogi after my veganism. They are so nostalgic for me.  A weekly meal in our house as a child. I've never had homemade ones before and WOW. Whole different ball game. Ever since I started making this recipe I can't stop. The bacon bits seem so real! I was a little hesitant trying just shreds of coconut to make bacon but I swear by it now. So much cheaper and healthier than store bought bacon bits or some faux meats as well. This recipe is a little bit time-consuming but so worth it! So grab a tub of Tofutti sour cream (there's a link attached) and dig in! Enjoy.

VEGAN PIEROGIES WITH COCONUT BACON BITS

Recipe

For filling
6 potatoes, yellow preferably, boiled and mashed
4 stalks of green onion chopped
2 tablespoons earth balance buttery spread (link attached)
4 tablespoons silk cashew milk (link attached)
1/2 teaspoon sea salt
1 teaspoon paprika
dash of pepper
Daiya cheese of your choice (link attached)

For bacon bits
1/2 cup lets do it organic unsweetened coconut flakes (link attached)
1 1/2 teaspoons vegan Worcestershire sauce (link attached)
2 teaspoon soy sauce
6 drops liquid smoke
1 tablespoon canola oil

For dough
3 cups flour, unbleached
1 cup warm water
3 tablespoons canola oil + some for frying the pierogi
1 teaspoon salt

Steps

To make your coconut bacon, which is what I usually bang out first because it's so quick and easy. You will need a small bowl to mix all your ingredients in and a small frying pan on medium heat with 1 tablespoon of canola oil. Put your coconut flakes into a small bowl. I usually crush them up in my hand first to make them more like bacon bits. It works great! Add your Worcestershire sauce, soy sauce and liquid smoke. Stir everything together well with a fork. Once your pan is hot, add your coconut bacon. Allow to fry for 4-5 minutes or until desired texture. They can burn! So make sure you keep an eye on it. 

Fill a big pot up with water and a dash of salt. This is for boiling your potato make sure it's over half full. Add a dash of salt. Turn onto to medium-high heat to bring to a boil. Place the lid on top. Peel and wash your potatoes. Cut them up into quarters and soak in water for 5 minutes. This helps get the starch out. Add to the boiling water and let boil until soft. once they are soft enough to poke through with a fork drain the water. Add your ingredients then mash the potatoes.  Add your coconut bacon. Let them cool.

This gives you the perfect opportunity to make the dough. In a large bowl add the water and canola oil.  Add 2 cups flour and begin to mix in with a fork. It should be nice and soft and have an elastic kinda texture. Once your ball of dough has formed begin to knead it with your hands. Your dough shouldn't be sticky so slowly add your one cup of remaining flour. Transfer to a clean, lightly floured counter space. Begin to knead the rest of your flour into your dough and continue kneading for 5 minutes. Roll your dough out into a large rectangular shape. It should be about a 1/4 of an inch thick. I usually use my measurement cup or a mug to cut out the pierogies. They should be about 2-2 1/2 inches across. Repeat this step until all your dough is gone. It should make 15. 

Bring a large pot to a boil with 6 cups of water. Add a dash of salt and oil. This is to boil your pierogies in. Make sure your potato filling is cool before beginning to fill your pierogies. Take one small piece of your choice of Daiya cheese (I used cheddar) and 1 1/2 tablespoons of your filling. Place it into the center of your pierogi dough. Fold one side over and begin to pinch the sides together with your fingers. I usually use two fingers to curl the top of the dough around to make them look authentic and seal them together well.

You can use a fork if you're more comfortable with that. Add your pierogi to the boiling water. Repeat this to the rest of your dough. You should be boiling 4 pierogies at a time. Boil them for around 3-4 minutes or until they float.

Now some people love their pierogies boiled or baked but this recipe is fried! It really makes them taste restaurant quality and the texture is great. So if you're into it, prepare a small frying pan with some canola oil on medium-high heat to fry your pierogies. Remove them from the water once they are ready and let the water drip from them until all excess water is gone. Add to your prepared frying pan. Fry for 4 minutes on both sides. Repeat until all pierogies are finished. Cut up some fresh green onions and serve it up with some Tofutti sour cream and voila :) I can guarantee anyone will love these pierogies.

Enjoy. 

VEGAN SUSHI ROLLS (without a bamboo mat)

VEGAN SUSHI ROLLS

Sushi is such an easy thing to make vegan.  Its great for having people over because you can make tons for so cheap. Its easy to make lots of different kinds and just an all around awesome meal. It takes a bit of practice to get the rolling part right but there's tools you can use to make it easier! Personally I just always use my hands but my little sister uses this. Its a sushi bamboo rolling mat. Theres a link attached if you want to buy one check them out. As well as a picture below. It works awesome and makes your rolls really perfect. Plus you can make rolls with rice on the outside and seaweed in the middle which is pretty hard to do when you don't have one. There's so many great ingredients you can use in a sushi roll. Heres a list; cucumber, carrot, celery, avocado, tofu, yam tempura,  ginger,  garlic, seitan piece's, bell peppers, onion, spinach, lettuce, thats the most I can think of but I bet theres more! I love all of the San J gluten free sauces. The soy sauce they make is perfect. I also love using everland sweet and sour sauce!! Its by far my favourite organic sweet and sour sauce ever! Theres a link to both companies websites attached to their names if you want to check them out. Heres my quick easy steps for making sushi.

Rinse your sushi rice in a strainer until the water runs clear. About 1 to 2 minutes. In a medium sized pot combine your water and rice. The measurements are a little different for sushi rice. It should be about 1 cup to 1 and 1/4 cup of water. Anymore than that and your sushi rice turns into sushi dough. Place a lid on your pot and allow it to come to a boil on med-high heat. Once it starts to bubble turn down to min. heat. Allow to cook for around 15-20 minutes. You can add 1 teaspoon of sesame oil and 1 tablespoon of soy sauce to the water. It really adds to the flavour of your rice. Once all the water is absorbed and your rice is hot and sticky you can remove it from heat and give it a good stir. Now that thats cooling its time to do the fixings! This part is totally up to you! You can do whatever you want with it. Remember not to overstuff them too much or you'll have a hard time rolling them. Also remember to cut your vegetables long and thin so they fit better inside your roll when cutting pieces off. Fry up your tofu in your choice of stir fry sauce. Prepare a clean area to roll your sushi.

To roll your sushi without a mat you need to place a seaweed wrap on your cutting board. Place one big spoon full of rice onto your wrap. Flatten it out with a spoon. This makes it a lot easy to roll it. Make sure your rice is right to each side of the sushi wrap or they won't cut up into pieces very well. Place your ingredients in the middle and begin to roll from the side closest to you. Pinch tight with your fingers begin to roll the roll against the cutting board or plate. Its kind of like rolling burritos but without the sides folding in. Heres an example,

Just make sure you start by turning the end into the middle very tight and continue that motion till the entire thing is rolled. 

Use cold water to seal up the edges. Dip your fingers in cold water and rub the ends of the sushi wrap to form it together. 

Once thats ready you can slice up your sushi to serve!

This is my recipe for these rolls.

Recipe

2 cups sushi rice = 6 rolls

2 carrots, sliced thin and long

3 celery stalks, sliced thin and long

half a cucumber. sliced thin and long

half a red pepper, sliced thin and long

half a container of soyganic tofu, fried

Everland sweet n sour sauce

San J Soy sauce for dipping. 

I love dripping some sauce into the inside of the roll. It makes your rolls look extra fancy. 

 This is a picture of my yam tempura! I haven't posted the recipe yet but I thought I'd give you a sneak peek! Stay tuned if you want the recipe!

VEGAN HERB GARLIC LOAF

I figured since I did a pasta post the other day that it was only fitting to post my garlic loaf. I love fresh baked bread. With some earth balance spread on it. Mmm! This loaf is really soft and moist. Its great to store for later dates. The freshly grated garlic on top really adds to the flavour of the bread.  I wish it wasn't winter time or I would have used the fresh herbs from my , garden!  Thats truly the best way to have fresh bread.  If you haven't tried growing your own herbs and cooking/baking with it, you haven't lived yet! Its so simple and as long as you have full sun for at least one month of the year (which mostly everyone does) you can do it! Its also so amazing to watch plants grow from seed as well as rewarding to eat what you grow.  Herbs make neat gifts too. Not to mention they look great in your garden bed. I cant wait for summer time so I can post tips and pictures about gardening! Anyways its late and I'm off to bed. Enjoy my herby garlic bread!

VEGAN HERB GARLIC LOAF

Recipe

2 cups unbleached white flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons pepper
1 teaspoon sage
1 teaspoon thyme
1 teaspoon rosemary
1 1/2 teaspoons turmeric
3 cloves of garlic, grated
1/4 cup nutritional yeast
1 tablespoon olive oil
1 regular sized can of coconut milk

Steps

Preheat your oven to 375F. In a large bowl combine all your dry ingredients. Beat with a fork to ensure all lumps are out of the mix. Once everything is combined well,  make a well in the middle of your bowl using your fork. Add half of your grated garlic. Add your olive oil then coconut milk.  Begin to mix together with a big spoon. Mix together for 10 minutes.  Once your dough is set ( it should be pretty wet so if theres any dry ingredients showing then add tablespoons of water one at a time. Oil a thin long baking pan with olive oil. Make sure the sides are all covered in oil as well because your loaf will rise. Using a spatula,  scrap your dough into your pan. Smooth the top out with your spatula and sprinkle your other grated garlic on top.

 Place in the oven. Bake for 35-40 minutes. Allow to cool for 15 minutes before serving smothered in butter. Mmmm. Enjoy!