RECIPE: Vegan Chilli

Vegan Chilli – But Make It Vegan
for Environment911.org

It’s cold. You want something hearty, easy and vegan. You need chilli.

INGREDIENTS

• 2 tbsp olive oil

• 4 to 6 cloves of garlic

• 1 red onion

• 1 or 2 red peppers (1 if large, 2 if small)

• 1/2 tsp salt

• 2 tsp cumin

• 2 tbsp of chilli powder (I used two different kinds for more variety)

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 540 mL can of black beans, drained

• 540 mL can of red kidney beans, drained

• 796 mL can of tomatoes, crushed or diced works, depends how chunky you like them in your chilli

• 1 cup vegetable broth

INSTRUCTIONS

1. Finely chop onions and red pepper.

2. Heat the olive oil in a heavy-bottomed pot over medium heat and then add in the onions and pepper, cooking until soft (about 8 minutes).

3. Mince the garlic and add it to the pot, along with all the spices (chilli powder, cumin, paprika, oregano, salt). Stir to combine and cook for an additional minute.

4. Add the beans, the tomatoes and the broth to the pot and stir. Bring to a low boil, then reduce to a simmer, cooking for another 35 mins with the lid on the pot. Stir the mixture occasionally making sure the bottom isn't burning.

5. Serve with your choice of (healthy) topping and over rice (if desired).

6. Should last at least 3 days in the fridge, and can also be frozen for up to 3 months.

*Tip I found on the internet: Scoop up a cup or two of the mixture and place it in a blender, then fold back into the chilli. It will thicken it/give it a bit more consistency.

RECIPE: Vegan Egg Salad

Vegan Egg Salad – But Make It Vegan 
for Environment911.org

Every now and then I get a craving for an egg salad sandwich but between the eggs and the mayo, it just ends up being too much for me. 
 
When I found out I could make something that tastes almost exactly like it with Medium-Firm Tofu, and it would have the same texture, I knew I needed to give it a try.  
Since then, especially with the addition of Shani Seasoning (a Vancouver company), it’s become a lunchtime favorite for me. 
 
I even made it for an afternoon tea with friends and blew their minds that it wasn’t actually eggs! 
 
INGREDIENTS: 

- 1 package of medium-firm tofu (this firmness is KEY) 
- ¼ cup of vegan mayo (you might need more to taste) (can also sub a mashed avocado) 
- 2 green onions, finely chopped 
- 1 celery rib, diced (optional) 
- 2 tsp of Shani Seasoning * 
- crusty bread 
- sprouts or lettuce 
 
* If you cannot find Shani (they ship world-wide), a mix of turmeric, black salt, and fresh ground pepper will work. Taste for seasoning. 
 

INSTRUCTIONS: 
 
Drain the tofu and press to release excess water. You can use a tofu press or wrap the tofu in a clean tea towel and weigh it down with heavy books for at least 10 minutes. 
 
Roughly chop the tofu into small squares (like you would with egg), but you can also optionally finely crumble some of it to give the texture that the yolk has. 
 
Mix the seasoning in with the mayo, and then the mayo, green onion, and optional celery in with the tofu. 
Taste for seasoning, and you might need a bit more mayo to hold it together. 
 
Chill until ready to use, and serve on some good crusty bread with your favorite lettuce or sprouts. 

RECIPE: Vegan Eggplant Meatballs

Vegan Eggplant Meatballs 
 
I was asked to photograph some prepared dishes for the BC Greenhouse Growers Association, and in addition, I made some of my own for it! 
 
I’m not a huge eggplant person – I've TRIED to like eggplant parmesan, and will tolerate it in a curry – but these vegan “meat”balls are a perfect solution. 
 
Easy to make, and even freeze, get more veggies into your meal routine.

INGREDIENTS 
 
- 1 medium sized eggplant, cut into small cubes 
- 4 cloves garlic, minced 
- 1 cup breadcrumbs (possibly more if needed) - panko, regular, or gluten free 
- 1 flax egg 
- ¼ cup parsley, finely chopped (more for garnish) 
- ¼ cup basil, finely chopped 
- salt & pepper  
- olive oil 
 
OPTIONAL: 
- ½ cup nutritional yeast 
- tsp red pepper flakes 
 
INSTRUCTIONS 

Pre-heat oven to 400 (lower if your oven runs hot). 
 
In a large pan, heat a tablespoon of olive oil over medium-heat, then add the minced garlic. 
Cook, stirring until fragrant, then add the eggplant, and about ¼ cup of water, and season with some salt and freshly ground pepper. 
Cook for about 10-15minutes until the eggplant is tender (add a bit more water if needed). 
In the meantime, make the flax egg, and let thicken. 
 
Drain the eggplant mix and set aside. 
 
Line a baking sheet with either a silpat, parchment paper, or spray it with cooking oil. 
In a large bowl, add the breadcrumbs, chopped parsley and basil, and the nutritional yeast and pepper flakes if desired, and combine. 
 
Place the eggplant in a food processor, and pulse, add the breadcrumb mixture ¼ cup at a time and pulse, until everything is combined, then place the mix into the bowl. Taste for seasoning and add more salt and pepper, or herbs as desired. Add the flax egg, and stir until it is just combined.  
 
Form meatballs of your desired size - about 1.5 inch works well – and then place on prepared baking sheet. Bake for about 10 minutes, rotate the meatballs, and then bake for approximately another 10 until nice and brown.  
 
Heat your desired sauce, cook your pasta, mix, add your meatballs and serve with option vegan parmesan, and chopped parsley, on top. 
 
ENJOY! 

RECIPE: Apple Sauce

RECIPE: Apple Sauce
for BC Living column “From Scratch”
October 2021

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Some things are just better when they're made from scratch—and making something with your own two hands provides such satisfaction. When you cook from scratch, you know exactly what ingredients go into your meals, and it offers you the flexibility to adjust your recipe for dietary or taste preferences.

It’s apple season, and I just happened to get a huge bag of them for super cheap. I’m not a big pie person, so I knew I wanted to make applesauce. Not only is a great little side dish for all ages, but it's incredibly easy to make. (And it can be used to replace eggs in vegan baking!) By making it from scratch, you can also control the sweetness. 
 
I recommend not putting any sugar into it while you’re cooking. Depending on the apples you have, they might be sweet enough already. You can add sugar in afterwards when you taste test, or on an individual basis when serving. Try just sprinkling some cinnamon sugar on top for an added kick!

INGREDIENTS

• 4 lbs of apples (about 10 medium)

• ½ cup water

• Juice of half a lemon

INSTRUCTIONS

1. Peel and core the apples. I have an apple peeler which makes this job take far less time, but a regular peeler will do as well. Next, dice into small pieces.

2. Place the apples into a large pot, and pour juice over the apples to help stop them from browning.

3. Add the ½ cup of water and set over medium-high heat until the water starts to boil.

4. Bring it down to a simmer and cover, cooking for about 20 minutes until the apples are fully cooked and easy to mash.

5. For chunky applesauce, use a potato masher and roughly go over them until you have your desired consistency. Alternatively, process until smooth in a blender or with an immersion blender.

6. Serve warm or cold, and optionally sprinkle with cinnamon.

Makes approximately four cups

RECIPE: Cold Soba Noodle Salad

Soba Noodle Salad
for BC Greenhouse
August 22, 2021

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This light, refreshing and veggie-forward noodle salad is an excellent lunch or starter. The vegetables themselves take center stage, and the dressing is just enough to add a flavorful punch. 
 
INGREDIENTS 
 
For the Salad: 
- ~125g soba noodles 
- 1.5 bell peppers (red, orange, yellow or a mix), thinly sliced 
- 1 medium carrot, peels and then shaved into ribbons 
- ¼ cup cilantro, chopped 
- green onions, chopped 
- sesame seeds (white and/or black) 

For the Sauce: 
- ¼ cup low-sodium soy sauce, or tamari 
- 3 tbsp sesame oil 
- 1 tbsp lime juice 
- 2 cloves of minced garlic 
- 1 tsp ginger (fresh), finely minced 
 
INSTRUCTIONS 

Cook the soba noodles according to package instructions, then drain and immediately run under cold water to stop the cooking process. 

While the noodles are cooking, whisk the sauce ingredients together in a bowl. Taste for seasoning, you may want to add a bit more soy sauce, or water to thin it down. 

Place the drained/cooled noodles in a bowl, add in the carrot, peppers, cilantro and green onions. 
Add in some of the dressing at toss until combined, adding more dressing as needed. 
 
If you are not serving right away, reserved some of the sauce until right before serving to loosen everything up. 
Top with sesame seeds in serving bowl or in individual portions. 
 
Serves Approx. 4 

RECIPE: Vegan Banana Bread

RECIPE: Vegan Banana Bread
for Environment911.org
September 17, 2021

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This classic loaf is easy to adapt to a vegan version!

I came home after a weekend away and the bananas in my house were extremely ripe. Sure, I could have tossed them in a smoothie, but it had been a while since I made a loaf of banana bread.

This is my mom’s banana bread recipe that I’ve used for years, but I tweaked it a tiny bit (mainly replacing the two eggs with two flax eggs) to make it vegan. Plus, I added vegan chocolate mini-chips for fun.

INGREDIENTS

• 1 3/4 cup all-purpose flour

• 2/3 cup of sugar (make sure it’s vegan, coconut sugar works well)

• 1 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp salt

• 1/2 cup vegetable shortening

• 1 cup, mashed/puréed, over-ripe bananas, approximately 3

• 2 tbsp flaxseed meal

• 5 tbsp water

• 1/4 cup of mini vegan chocolate chips, optional

INSTRUCTIONS

Preheat oven to 350 degrees.

1. Grease a loaf pan with a small amount of the vegetable shortening. (You can also flour it, but I’ve always skipped that step.)

2. In a small bowl, whisk the flaxseed and the water together to create 2 flax eggs. Set this aside for at least 5 minutes while you mix the rest of the batter.

3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

4. Either with two knives in a cutting motion or with your hands (my preference), crumble the shortening into the flour mixture until it resembles coarse crumbs and feels like sand.

5. Stir in the banana and flax eggs, (add chocolate chips here too, if using) until just combined, and no dry spots are left.

6. Pour into the pan and spread evenly.

7. Bake in the oven for 45 minutes and then check the loaf—every oven is different, so you don’t want to overdo it. My oven takes about an hour to get it to the nice golden brown I like. Stick either a toothpick or a knife into the centre of the loaf. If it comes out clean, it should be done.

8. Let cool in the pan for 5 minutes and then transfer to a wire rack and let it cool completely.

9. I store it wrapped in tinfoil and it lasts several days.

ENJOY!