Vegan MoFo Day 20: Vegan Corn Chowder with Kale

There's nothing like a bowl of soup on a cold night. I had a craving for corn chowder and decided to give it a try. I've never been a huge fan of creamy soup but there's something so comforting about them. I watched Eat St back in August or September and it featured this food truck that made "bunny chow". Bunny Chow is a South African dish that consists of a hollowed out loaf of bread with curry inside. Well, as soon as I saw that I immediately thought YUM and of Tim Horton's chili in a bread bowl. And my obsession begins......now. lol

Kevin made me curry in a bread bowl already which is phe-nom FYI. I figured corn chowder would be amazing in it also. 

PS: I  bought the biggest phallic symbol in IGA for this soup. Effin hilarious.

That is one BIG carrot

Vegan Corn Chowder with Kale

Ingredients:

1 giant carrot (or 2 small ones)

1/2 onion. chopped

2 stalk kale, leaves removed

2 red potatoes, diced

3 stalks celery, chopped

1 cup almond milk

4 cups water

2 tsp Vegeta

1/2 tsp sea salt

pepper

1 tsp thyme

1 tsp parsley

1 1/2 tsp garlic powder

1 tsp Earth Balance

1 tsp cornstarch with water

Directions:

1. Saute onions in Earth Balance. Add carrots once fragrant.

2. Cook carrots and onions on high for 2 minutes. Add all remaining ingredients except almond milk, thyme, parsley and garlic powder.

3. Cook on medium-high temperature until potatoes and carrots are soft.

4. Add spices, almond milk and cornstarch and cook for 3 minutes or until soup thickens.

5. Fill your bowl or your bun and ENJOY.

TIP: Sprinkle Daiya cheese on top and bake for 5 minutes. YUMMM

Kevin got 2 cuz he's a man who needs more food. LOL

I served it with a great little side salad. Romaine, radishes, cucumber, carrot and sunflower seeds with an Asian style dressing. Soy sauce, mirin, sesame oil and half a lemon. DELISH.

The multigrain whole wheat buns I got were small but perfect for just me. I didn't have time to go to Cobs to pick up something more suitable. But they worked quite well and it looked cute with 2 on the plate anyways. 

I'm not sure what I'll make tonight. Its hard to come up with a new meal for every day of the week. So we'll see what I can come up with for tomorrows post.

Happy Cooking MoFo's!

Peace

xoxo

K

Vegan MoFo Day 19: Gyoza

Gyoza are Japanese potstickers. Potstickers are of Chinese decent and they caught on and renamed Gyoza by the Japanese. I LOVE Gyoza. They are yummy. So are Potstickers. I almost always have some on hand. I haven't made them in a lot of years. Like lots of years. So last time I was at T&T Supermarket I picked up some wonton wrappers.

I find this the easiest way to make Gyoza. They are quite time consuming so this cuts it back quite a bit. You can make your own dough if you want, and if you do, you are amazing. I like short cuts.

I just used whatever ingredients I had in my fridge, which always is very Asian type ingredients anyways so that worked out. I have everything I needed and more.

Gyoza

Ingredients:
3/4 nappa cabbage, chopped finely
2 portobello mushrooms, chopped finely
1/2 onion, chopped finely
3 green onions, chopped
2 tbsp soy sauce
3 tbsp mirin
sriracha
1 tsp cornstarch with water
2 tbsp sesame oil

Directions:

1. Heat about 1 tbsp oil in wok and pan fry onions until fragrant.

2. Add cabbage, mushrooms, and green onion. Fry for 3 minutes.

3. Add remaining ingredients, except the cornstarch. Cook for 2 minutes.

4. Pour in cornstarch mixture and cook until sauce thickens.

5. Have a small bowl with cold water handy. Fill each wrapper with about 1 tbsp of mixture, a bit more if you can fit it. Dip your finger in the cold water and run around the edges of the wrapper, this will keep it closed. Fold the wrapper however you want and seal the edges by pressing them together. 

I brought 2 of the opposite sides together and pressed then did the same for the other 2. There many different ways to fold them. The traditional way is more time consuming and I was hungry so I cheated a bit. Only because I was only making a dozen or so for the next couple days. Next time I'll make em proper. Check out this step by step tutorial on how to make Gyoza traditionally, or cute as she says. 

See! They look good right. None of them broke when I pan fried them either. You could boil too considering that the wrappers are wontons.

Mmmmmmmmmmmmm!!! YUMMY. This made about 17 I think. I froze the rest of the wrappers and I'm going to buy more and make a whole load of them to put in my freezer. I should make a day out of it. Make some ravioli too. OR some dessert gyoza too. Ooooh good idea!

Give them a try people!

Tonight I've got a good fall recipe to try out. Well I don't have the recipe, I'm going to make it up tonight but I have an idea on the ingredients I will use. I'm going to make Corn Chowder....wait for it.......................in a BREAD BOWL! BOOM!!!


And then I ate the bowl! LOL

Peace

xoxo

K

Vegan MoFo Day 18: Gorilla Food review

On Saturday I had a mother-daughter day. My mom came downtown from Richmond and we did what most mothers do with their daughters: shopped. I did have a mission. I needed to get my Halloween costume. It was quite the little trek for my mom. I took her to my favorite vegan restaurant in Vancouver. I just LOVE this place. I feel so good after eating there. And its surprisingly filling even though it is quite light. Its a raw vegan restaurant, which means that none of the food is cooked above 118 degrees. Everything is organic and raw and its FANTASTIC. The flavour combinations are just like a party in your mouth (lol perverts). But seriously, so good.

Anyways, go to Gorilla Food . My mom loved her pizza but went crazy for my Thai Fresh Wraps . She just couldn't get enough of them. Especially this amazing Raisin Chutney. I also had the Jungle Coleslaw . Which is pretty much a staple for me. Its the best Coleslaw I've ever hand in my life. No joke. And I realize that was a bold statement, but I stand by it. My mom got the Ital Veg pizza. Raw pizzas are very different from a regular slice of pizza. And still very different from a hot vegan pizza. But I do LOVE raw pizza. The veggie flax crusts are really cool and nut cheese is delish.  

Ital Veggie Pizza

Jungle Coleslaw

Thai Fresh Wraps

What an amazing meal. Thank you Gorilla Food for being in business. I've missed you. I haven't been there in quite a few months. Its been too long.

That even I wanted to eat clean but filling so I made some coconut greens and quinoa. Really simple but tasty dish

Coconut greens

1 head of broccoli, chopped

3 stalks kale, leaves removed

1/4 head of napa cabbage

3 tbsp coconut meat

160ml can low fat coconut milk

1 tsp sea salt

Directions:

1. Put vegetables into wok with 1/4 cup water and cover. Cook on high for 2 minutes, or until bright green.

2. Add coconut meat, milk and sea salt. Combine and cover. Cook for another 3 minutes.

3. Once cooked, serve on top of quinoa.

I don't know why that picture won't rotate. Its really annoying but there you have it. A majahly nutritious meal that super quick and easy to throw together. 

I have a couple other recipes to share with you. I think because I didn't cook on Sunday that I went through withdrawals. Monday night I cooked up a storm. So I'll save those recipes for tomorrow.............................................................. Oooooohhh the anticipation is killing you, isn't it? lol

Peace

xoxo

K

Vegan MoFo Day 15: Leeky Quinoa Part 2

Me and Quinoa have been MAJAH best friends these days. I've been eating it a lot. I love it. Its light but filling, nutritious but delicious. LOL. Seriously. I am not well versed on cooking with Leeks but they intrigue me very much so. I made a dish before which I called Leeky Quinoa. I made pretty much the same dish last night with a few changes.

Leeky Quinoa Part 2:

1 cup uncooked quinoa
3 Sundried tomatoes, soaked and chopped
4 garlic cloves, minced
1/2 onion, chopped
1 leek, chopped
5 shiitake mushrooms, chopped
2 kale stalks, leaves removed
1 tsp vegeta
1/4 cup water
1 tsp olive oil
pepper
1/2 lemon
2 tsp capers
1 handful sunflower seeds

Directions:

1. The sundried tomatoes should be soaked in warm water for 15-20 minutes before chopped.
2. Cook quinoa according to package.
3. Saute garlic and onion until lightly browned.
4. Add leeks, mushrooms, sundried tomatoes, capers and lemon. Stir fry for 3 minutes.
5. Add vegeta, water and cooked quinoa. Cook for 2 minutes.
6. Add sunflower seeds and pepper. Then ENJOY!

I ate it all. No joke. There are no leftovers, it was so damn yummy.

This morning I started the day off right with a 10km run around Stanley Park followed by a delish smoothie. On the weekends I make my own veggie juice. This time it was celery, cucumber and carrot. Then I blended it with 1 cup frozen mixed berries, 1 small banana, 1/4 serving VEGA whole health optimizer - berry flavor, 2 tsp chia seeds, 1/2 cup quick oats, 2 heaping tsp peanut butter, 1/2 and tsp agave nectar. SO good. and SO filling. It made 2 servings. And I am full! Just the energy and nutrients I need to shop for my Halloween costume.

That will keep me going for a while. Chia seeds are extremely filling. They take on so much liquid so they expand in your stomach keeping you full a lot longer. Plus they are chalked full of protein, iron and other great stuff.

Have a great day MoFo'ers!!

Peace

xoxo

K

Vegan MoFo Day 13: Panko Tofu with Broccoli

Here's another post for your MoFo's butts. I was too lazy last night to post my pumpkin soup so now I have enough material for a second post on this fine October day. Look at how I spoil you!

Broccoli is by far my fave veg. DEF. There is no contest. It wins hands down. It is high in vitamin A, B and C, , beta carotene, folic acid, phosphorus, potassium, iron, and chromium and has lots of fiber. It's also packed full carotenoids which are antioxidants that are thought to help with weight loss. BOOM!!! Can't argue with that! LOVES it. 


Panko Crusted Tofu:
Ingredients:
1 pkg extra firm tofu
1/2 cup panko bread crumbs
1 tsp chili flakes
4 tbsp soy sauce
2 tbsp mirin
1/2 tsp sea salt
Sriracha to taste


Directions:
1. Combine soy sauce, mirin, sea salt and sriracha in a Tupperware container.
2. Combine panko bread crumbs and chili flakes in another Tupperware container.
3. Cut tofu into bite size square bites.
4. Put tofu in the Tupperware with the wet ingredients and shake it!
5. Transfer tofu into the other Tupperware and shake that too!
6. Arrange tofu on a lightly greased baking sheet (I use tin foil and Pam so there's less cleaning up)
7. Bake at 350 for 25 minutes.

Seriously good! The leftovers can be tossed onto a salad or burrito or whatever. SO yum.


Nutty Broccoli:
Ingredients:
1 head broccoli
2 inch piece of ginger
4 garlic cloves
2/3 cup veggie stock (I used Vegeta, 1 tsp plus 2/3 water)
2 tsp agave nectar
3 tbsp soy sauce
2 tsp mirin
1 tsp cornstarch mixed with 1/4 cup water
1 handful peanuts


Directions:
1. Put garlic and ginger into a food processor and process until minced.
2. Add all ingredients except cornstarch to a wok and cook for 4 minutes.
3. Once broccoli is cooked and bright green, add cornstarch mixture and cook for another 2 minutes or until sauce thickens up.
4. Serve on top of brown rice and toss the Panko Crusted Tofu on top. ENJOY!!

Look at how pretty that meal is! And super nutritious. Mmmmmm. Me wants it now. 


There you have it folks. My second post today. Hope y'all enjoyed it. Tonight I'm being cooked for! Yah! Love it when men cook for me. Such a treat. EXCITE.


Peace


xoxo


K

Vegan MoFo Day 13: Pumpkin Soup

I had a bunch of pumpkin left over from making those awesome pumpkin squares the other day so I decided I'd make a pumpkin soup. I had no idea what I was gonna do, but curry flavors sounded right to me.

Curried Pumpkin Soup

Ingredients:
- 2 cups pumpkin
- 1 cup yellow split peas
- 2 cups water
- 5-8 curry leaves
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1.5 tsp sea salt
- 1 tbsp agave nectar
- pepper

Directions:

1. Soak split peas over night or during the day.
2. Add all ingredients except for the curry leaves and bring to a boil. Reduce heat to medium and simmer for 20 minutes.
3. Add curry leaves and cook another 10 minutes.
4. Remove curry leaves and blend until smooth.

Note: I use a hand mixer but a blender would work just the same. Just be careful because the soup is hot.

 YUM!! This soup was pretty delish. It was full of great fall flavors and really warms you up. I've never cooked pumpkin before. Both recipes turned out awesome! And I got to roast pumpkin seeds too! I haven't done that since I was a kid. FUN.

Peace

xoxo

K

Vegan MoFo Day 11: Onishime

One thing I love about having a big family dinner or dinners in my families sake, is the leftovers. I LOVE leftovers. It means I can have at least one meal that I don't need to cook. I don't get why some people have such an aversion to them. A lot of food is better the next day. All the juices and flavors get soaked up even more. Mmmmm. My family is not vegan, I am the only one. 

From my Japanese side, I got to take home tons of veggies and salad and Onishime. Onishime is a Japanese root vegetable soup/stew. It is cooked for about 6 hours. Very slowly. I haven't figured out my Baba's (My Grandma) as she only tells me the ingredients. She never writes down recipes. lol

But this is what I've come up with:

Onishime:

Ingredients

6 shiitake mushrooms

2 carrots

1 large daikon

4 inch piece kombu

½ cup soy sauce

2 tbsp mirin

4 tbsp sugar

1 tsp salt
2 potatoes

4 cups water

Optional:

Sweet potato or yams

Bamboo shoots

Directions:
- Peel and cut all the vegetables into bite sized pieces. But cut the carrots on an angle
- Add Kombu and Shiitake mushrooms to 4 cups of water
- Bring to a boil then add the soy sauce, salt, sugar and mirin
- Add all the vegetables
- Reduce heat and allow to simmer for 6 hours on low

There are many variations to this recipe. My family serves it on top of Japanese rice. Believe me when I tell you, it is so damn tasty. I substitute the white sugar for agave nectar and the difference is negligible. But the key ingredients in this are the kombu and the shiitake mushrooms. Kombu is a sea vegetable. Its very high in many different minerals and vitamins. I use it to add flavor to soups and even make my own veggie stock out of it. 

       Because this dish takes so long to cook. And I really wouldn't speed the time up either. The vegetables need a lot of time to soak up all the goodness of the sauce. They are much better that way. I would cook it on a day you have plenty of house chores to do.  OR do it in your crockpot. SO not traditional but makes it a bit easier.

This is a serious bowl of YUM. I hope that recipe is right. I've made it twice and that's the closest I've come to my Baba's. I'll have to go over there and make it with her next time. 

       Halloween is coming up soon. I have a great idea for a costume but I'm not sure I have the guts to wear a full spandex outfit. We shall see. Here's my friends that I tried on over the weekend. Dave pretty much has the best costumes. 

I can be so trashy sometimes. 

Awesome right?!! Lol good ole Oscar the Grouch costume for an adult. LOVE it.

Peace

xoxo 

K