RECIPE: Vegan Cauliflower Alfredo

Vegan Cauliflower Alfredo– But Make It Vegan
for Environment911.org

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Vegan Cauliflower Alfredo 

 
This alfredo sauce isn’t the same as it’s cream and cheese-based counterpart, but it's delicious in its own right. Whether you’re looking for something to mix into your pasta, use as a base for a white pizza, or top off your vegetables, it’s an incredibly versatile vegan recipe. 
 
I’ve even frozen it after making a big batch, so there’s a quick option for a weeknight meal! 
 
INGREDIENTS 
 
- 4 cups of cauliflower florets 
- 2 cups of non-dairy milk (or vegetable stock) 
- 4 (or more) cloves of garlic, minced 
- 1 tsp vegan butter 
- ½ cup nutritional yeast 
- 2 tsp oregano 
- salt & pepper 
- optional: 1-2 tbsp olive oil 
- optional: vegan parmesan 
 
INSTRUCTIONS 
 
In a large pot, bring the non-dairy milk, or stock, to a low boil. 
Add the cauliflower, cover and cook for 7-10 mins depending on the size of your florets. Cauliflower is done when easily pierced with a fork. 
 
While the cauliflower is cooking, melt butter in a small pan, add minced garlic and cook until fragrant, then set aside. 
 
Scoop the cauliflower out of the pot with a slotted spoon, reserving the milk/stock, and place in a high-speed blender. Add in the cooked garlic, spices, and nutritional yeast. Add in about 1 cup of the cooking liquid in and blend on high until smooth. At this time, while the cauliflower is blending, you can slowly add in some olive oil to help make an even creamier sauce. 
 
Taste for seasoning, (if you’d like you can add other ones in here, such as Italian seasoning, and more nutritional yeast, and/or vegan parmesan) and if the sauce is too thick, add more of the cooking liquid.  
 
If you’re making pasta, heat in a pan and add the pasta JUST before it’s done cooking – the pasta water will help make the sauce even creamier (add more pasta water if it’s too thick). 
 
This sauce reheats well on its own (on low, covered so it doesn’t splatter), but when reheating it mixed with pasta, you may need to add a little water to rehydrate everything. 
 
Store in the fridge for a few days, or freeze (do NOT fill all the way to the top as it will expand while freezing) for up to 3 months (if you can resist that long!).

RECIPE: Homemade Bagels

RECIPE: Bagels
for BC Living column “From Scratch”
November 2021

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There’s a certain quality about baking something from scratch that you almost always would get from a grocery store or bakery, and bagels is definitely one of them for me. They’re much easier than you’d expect, and with trials you can nail down the texture you prefer. Not to mention the toppings. And you likely have everything you need in your cupboards already.

INGREDIENTS 

• 450 grams (approx. 3.5 to 4 cups) of bread flour (unbleached)

• 2.5 teaspoons of dry active yeast

• 1.5 cup of warm water (more if needed)

• 4 teaspoons granulated sugar

• 1.5 teaspoons salt

• Sweetener: 2 tablespoons barley malt syrup, brown sugar or honey

• Toppings (like sesame seeds, 'everything bagel' seasoning or poppy seeds)

INSTRUCTIONS

1. In a small bowl, add the yeast, sugar, and half a cup of the warm water and let sit for five minutes. Then, stir to combine until all is dissolved.

2. While the yeast mixture sits, add the salt and the flour into a large bowl and mix together, then make a well in the middle.

3. When the yeast is ready, pour it into the well, and gradually stir in the flour. Add more of the warm water as needed and continue stirring (hands work well here), until a loose dough has formed.

4. Turn over onto floured countertop and continue kneading until dough has become a smooth ball (this may take up to 10 minutes). You might need more water, or more flour if they dough is too dry, or too wet.

5. Grease a large bowl, and place the smooth dough into it, and cover with a greased piece of plastic wrap (or a wet tea towel), and let the dough rest for at least an hour.
   If you’d like to make the bagels in the morning, you can let the dough rest in the fridge at this point, covered overnight, and remove it in the morning. Let it stand for at least 30 minutes to come to room temperature.

6. Once the dough has risen, punch it down slightly to release some of the air.

7. Set the oven to 425 F, and fill a large pot with about eight cups of water, and add in the sweetener and bring to a rolling boil.

8. Meanwhile, divide the dough into eight to ten equal pieces (or more if you want smaller bagels). The best way to do this is to weigh the dough, and then divide the pieces equally, but eyeballing it works just fine. Roll each of the pieces into smooth balls, and then, to make the hole, pinch your index finger and thumb through the center, and stretch slightly until you get the desired size.

9. Place the bagels on a parchment lined baking sheet. Cover and let rest while the oven preheats and water comes to a boil.

10. Lowering in the bagels one at a time with a slotted spoon, doing this in small batches (Three or four at a time max), let them cook in the water bath for approx. 30 seconds to one minute per side, flipping with the slotted spoon. The longer they are in the water bath, the chewier the outside of your bagel will be. Once they’ve cooked, remove them, letting them drain, and placing back on the parchment paper.

11. While the water comes back up to a boil, this is the time to season your bagels, as the toppings will stick to the bagels now.

12. Repeat until all of the bagels have been cooked in the bath, and had the toppings added, then transfer into the oven.

13. It will take about 20 to 30 minutes to fully cook and brown, depending on your oven, and how toasty you want them, so keep an eye on them. You can also flip them over (carefully) halfway through if you’d like.

14. Once done, remove and let cool before cutting into them so they keep their shape.

15. Serve with cream cheese, or maybe make into a breakfast sandwich!

Makes eight to 10 bagels

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