Blogging

, , , , ,

RECIPE: Cinnamon Buns - "But Make It Vegan" for Environment911.org

, , , , ,

Cinnamon Buns
”But Make It Vegan” for Environment911.org
June 2022
 
I don’t think I need to sell you on these, because... cinnamon buns. 
But what if I told you that you could make them in about 30 minutes!? 
 
I was cooking recently with my friend Rebecca Coleman, who wrote a cookbook called “Vegan Baking Made Easy” and she has a quick vegan cinnamon roll recipe that is sure to make your Sunday morning even better. 
I made some adjustments for what I had in my house, but I found them simple and delicious! They’re not the big super fluffy ones, but they’re SO fast and simple to make. 
 
Makes 12 Small Cinnamon Buns 
 
INGREDIENTS: 
 
- 1/2 cup + 2 tablespoons vegan butter 
- ½ cup non-dairy milk 
- 1 tbsp of apple cider vinegar (or white) 
- 2 cups all-purpose flour 
- 2 tbsp granulated sugar 
- 1 tsp salt 
- 3 tbsp of baking powder 
- 1/3 cup of brown or granulated sugar 
- 2 tsp cinnamon (or more if you’d like) 
 
- ½ cup powdered sugar 
- 2 tsp of non-dairy milk 
- 1 tsp vanilla (optional) 
 
 
INSTRUCTIONS: 
 
Melt 1/2 cup of the vegan butter and let cool while you prepare the rest of the recipe. 
Preheat oven to 350F, grease a round cake pan (approx. 8 inches) with the un-melted butter. Rebecca also suggests using a muffin tin for this (but I always claim the middle buns with all soft sides). 
 
Combine the ½ cup of non-dairy milk in a bowl with the vinegar – this will curdle the milk and make it into vegan buttermilk – let sit for at least 5 mins. 
 
In a large bowl, mix the flour, 2 tbsp of granulated sugar, salt and baking powder. 
Add 1/3 cup of melted butter to the vegan buttermilk and stir to combine. 
 
Create a well in the flour mixture and add the buttermilk/butter combo in and mix to combine, then knead with your hands into a dough. 
 
Sprinkle a clean surface with flour and turn the dough out onto it and knead it a few more times. 
 
Flatten the dough with your hands and rolling pin and shape into a ¾ inch thick, 12x6 rectangle. 

Spread the remaining melted butter on top of the dough with a pastry brush, and then sprinkle your desired sugar (I used golden) and cinnamon evenly across. 
 
Roll the dough into a log (12-inch side), and pinch the end to close the seam. 
 
Cut into 12 equal sized pieces (cut in halves until done) and then place evenly in the greased pan. 
Bake for 20 mins until they start to become golden brown on the edges. 
 
While they are baking mix the powdered sugar with the 2 tsp of non-dairy milk, an optional vanilla, in a small bowl. 
It will be thick, but you want it that way because it will melt on the buns. 
 
Remove the buns from the oven when ready and let cool for 5-10 mins in the pan. 
Carefully remove and spread the icing on top of the buns and serve. 
 
You can store these at room temp in an airtight container for a few days, or freeze for up to 3 months. 
 
ENJOY! 
 

, , , , ,

RECIPE: Green Curry Paste - From Scratch for BC Living

, , , , ,

Green Curry Paste 
From Scratch for BC Living
April 2022 

One of the greatest things about making curry is that you can search through your vegetable crisper and throw just about anything into it.  
It’s easily made vegetarian or vegan, you could go the chicken route, or maybe shrimp for your protein. 

BUT, if you’ve made curry paste from scratch, instead of getting one of those little jars, you might not be able to go back. It tastes so much fresher and the fragrance is killer, and thankfully it’s easy to make. 
It might not be as great as your favorite Thai spot, but it’s going to improve your home cooking for sure. 
 
The lime leaves, and lemongrass, as well as the chilies, I found at T&T and at the markets on Granville Island. Some grocery stores have one thing, but not the other, so it might be a hunt, but the reward is worth it. 
 
Makes Approx. 1 Cup of Curry Paste 

INGREDIENTS: 

- 5 cloves garlic 
- 1 thumb-sized piece of ginger (or galangal if you can find it) 
- large handful of cilantro (roots preferred, but stems will do) 
- 2 small shallots 
- 2 lemongrass stalks 
- 8+ Thai green chilies* 
- 2-4 serrano chilies* 
- 2 tsp cumin seeds 
- 1 tsp white peppercorns 
- lime leaves (5-6) 
 

INSTRUCTIONS: 
 
*If you can’t handle your spice, start with fewer chilies (and de-seed them) on your first go at making this paste. If you don’t find it spicy enough, add more the next time. 

 
Grind the cumin seeds and peppercorns until fine – or use pre-ground if you must! 

Peel your garlic, ginger (or galangal), and shallots and roughly chop. 
 
Remove the tops of the lemongrass and chop the lower parts into a few small pieces. 
 
Place the garlic, ginger, shallots, spices, lemongrass, lime leaves, and chilies (de-seed if desired), as well as a handful of cilantro root/stems into a food processor.  
You can also chop everything finely and then make this in a large mortar and pestle if you have one (and the arm strength) instead but it will take a LONG time. 
 
Blend on high until the paste is as smooth as possible. Scrape down the sides every now and then. 
And you’re ready to go. 
I portioned this out and froze the leftovers for future curry meals. 
 
This is a great base for different types of curry. You can add fish sauce and shrimp paste into it. 
 
If you’re making a Green Thai Curry, y ou can add fish sauce and shrimp paste into it. And be sure to cook the paste down in some full-fat coconut milk for a little bit first so that the flavors really come together. 

, , , , ,

RECIPE: Vegan Breakfast Sausage

, , , , ,

RECIPE: Breakfast Sausage - But Make It Vegan
for Environment911.org
April 2022

Some mornings call for a really big breakfast—and these breakfast patties fit in beautifully with a tofu scramble and some roasted potatoes. I like to make them for brunch, or on a camping trip, while sipping on my hot cup of tea. They’re loaded with so much flavour and spice, I guarantee you won’t miss the meat.

Makes Approx. 8-10 Sausages

INGREDIENTS

- 2 cans of black beans
- small onion
- 1 red pepper
- 6 cloves garlic
- fresh rosemary
- fresh sage
- fresh thyme
- 1.5 tsp fennel seeds
- salt & pepper
- optional: teaspoon of paprika (or other spice)
- 2 flax eggs (instructions here)
- (optional: bread crumbs)
- cooking oil

INSTRUCTIONS

Make your flax eggs.

Roughly chop and de-seed your pepper, peel and quarter your onion, and peel your garlic.
Add three ingredients into a food processor and pulse until finely chopped.
Remove and place into a large bowl.

Add the black beans into the processor and blend until almost a paste, and then place into the bowl with the pepper-onion-garlic mixture.

Chop your fresh rosemary, sage and thyme and add to the bowl with some salt and pepper. (This is also great to sprinkle over potatoes if you’re having them.)

Mix ingredients together with your hands, then add in the flax eggs and mix until combined.
(If the mixture doesn’t hold together fully, add in some bread crumbs or oat flour.)

Dive into equal parts of desired size. Roll and then press flat.
Heat oil in a pan and fry until both sides are nicely browned.

If you have leftovers, try making a breakfast burrito or hash the next day.

, , , , ,

RECIPE: Vegan Panko Cauliflower Bites

, , , , ,

Vegan Panko Cauliflower Bites for Environment911.org
February 2022

If you need a good weekend mid-day snack to go along with whatever sports you’re watching on the TV, this is a super easy, and tasty recipe.
If you wanted you could also coat them in the hot sauce of your choice once they’re baked.
Vegans and non-vegans alike will love this snack!

Serves 4-6  

INGREDIENTS: 

- 1 medium to large head of cauliflower, cut into bite-sized pieces 
- 1 small head of garlic 
- 1 cup panko breadcrumbs 
- 1/2 cup vegan parmesan (or nutritional yeast) 
- 1 cup non-dairy milk 
- all-purpose flour (approx. 1 cup) 
- 1/2 tsp garlic powder 
- 1/2 tsp onion powder 
- 1/4 tsp salt 
- 1/4 tsp pepper 
- 1/4 tsp paprika (optional, more if you want more heat) 
- zest of one small lemon 
 
- juice of one small lemon 
- 1/4 cup vegan buttermilk (see how to make it here) 
- 1/4 cup of vegan yogurt (plain) or mayo 
- finely chopped parsley and/or chives (approx. 1 tbsp) 
- salt and pepper 
- paprika and/or hot sauce (optional) 
  

INSTRUCTIONS: 
 
To save time roast the head of garlic ahead of time (in a foil packet, cutting the top off and drizzling with olive oil – approx. 30mins, at 450) - which allows it time to cool so you don't burn your fingers as well! 

Preheat oven to 450. 
Place an OVEN-PROOF, non-stick, cooling/wire rack on a baking sheet.  

In one shallow bowl, add the cup of non-dairy milk and whisk in the all-purpose flour. In a 2nd bowl, combine the panko, onion and garlic powder, paprika, vegan parmesan, salt and pepper, and lemon zest until thoroughly mixed. 

Dunk the cauliflower florets in the non-dairy milk/flour and then dredge them in the panko mixture, and put them on the baking sheet (you may want to spray it down with cooking spray for extra non-stickness. 

Bake in the oven for about 20 mins and then flip and bake again for about 15-20 mins until brown and crispy! Keep an eye on them throughout, as some oven may cook them faster than others. 

While this is baking, make the sauce by combining the roasted garlic, lemon juice, 'buttermilk', yogurt (or mayo), parsley or chives, optional hot sauce/paprika, and salt and pepper. You can do this by hand, but I used an immersion blender to make sure it was nicely pureed. 
Pour into a small bowl for dunking once blended. 

Plate the cauliflower on a serving tray with the sauce, and serve hot! 

Follow me on Social Media