Tag Archives: vegan

Swap Recipe: Couscous Salad

(This recipe has been adjusted from allrecipes.com) Ingredients 1 cup uncooked whole wheat couscous 1 ¼ cups vegetable broth 3 tablespoons extra virgin olive oil 2 table spoons fresh lime juice 1 teaspoon apple cider vinegar ½ teaspoon ground cumin 5 green onions, chopped 1 red bell pepper, seeded and chopped ¼ cup chopped fresh […]

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Gingerbread Granola

I don’t know about you, but I find myself still craving gingerbread-flavoured things long after Christmas has finished.  While I’m an odd person in that I’ll gladly listen to Christmas carols in June, and have no qualms about drinking apple cider in the summer (it’s a comforting drink, what can I say?) – gingerbread and […]

Lentil & Brown Rice Vegan ‘Meat’-ball Recipe

  It’s holiday party time, a.k.a. potluck season, at least when you work in food-focused groups as I do. This week, I had a mighty successful cookie swap at my culinary centre job, and last night I was at the potluck party for the shared office space of Sustain Ontario (where I intern), Not Far […]

Swap Recipe: Jenn’s Vegan Shepherd’s Pie (aka ‘Shepherd-less Pie’)

Shepherd-less Pie Ingredients 1.5 cups dried brown lentils (cooked with 4.5 cups of water) 2 bay leaves 2 lbs potatoes (mix of blue, Yukon gold, and russet), peeled and chopped into equal size 3 cloves of garlic, peeled 2 large white onion, diced 1 heaping tbsp nutritional yeast 1 tsp each thyme, rosemary, basil (all […]

Swap Recipe: Kayla’s Minestrone

Minestrone  Serves: 10-12 Preparation time: 1 hour 1 bulb roasted garlic 2 (796 ml) cans of whole tomatoes 1 (156 ml) can of tomato paste 1 (540 ml) can of navy beans – drained 1 (796 ml) can of red kidney beans – drained 1 (450g) package of soup mix (dry lentils, beans, etc…) 6 […]

Swap Recipe: Megan’s Quinoa & Beet Salad

Prepared & Submitted by Megan T. Brown Quinoa & Beet Salad Serves: 1 Ingredients: 1 cup arugula ½ cup quinoa ½ beet 1/3 can of chickpeas 1/2 gala apple 1-2 tbsp olive oil 1 tbsp red wine vinegar 1 tsp salt 1 tsp pepper 1 tsp lemon juice 1 tsp brown sugar Small handful of […]

Provencal Leek and Lavender Stew with Heirloom Carrots

This hearty aromatic stew is roughly modeled on the Leek and Bean Cassoulet with Biscuits recipe from Isa Chandra Moskowitz’s infamous Veganomicon. I had been considering the cassoulet recipe for a while as a fall dish for Harvest Noon, a cooperatively-run cafe for which I test recipes. However, another member mentioned that they had tried […]

Autumn Latkes: Vegan, Gluten-Free, AND Baked?!

As I mentioned in my previous post, I am part of the menu-planning group at Harvest Noon Cafe. We modify and test the recipes we dig up to meet the cafe’s mandate: affordable vegan lunches produced with local, organic ingredients. We try to make our mains gluten-free as well. We are at that time of […]

Recipe Testing for Harvest Noon Cafe

If you couldn’t tell, one of my hobbies is to cook. The inherent creativity and gratification of a hands-on process makes it an invaluable part of my sanity/life. I’ve found that being presented with an out-of-the-norm challenge is often what gets the creative juices really going. The base criteria helps guide your mental search. I’ve […]