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

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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! 

RECIPE: Pizza Dough From Scratch

Pizza Dough From Scratch
for BCLiving
March 2022  

Some things are just better when they're made from scratch, not to mention that making something “with your own two hands” gives such great satisfaction. When you do this, you will know exactly what ingredients went into your meals, and because of that, it gives you wiggle room for dietary or taste preferences. From Scratch is the way to go... 

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Pizza Dough 
 
In 2020 I gave some tips about making your homemade pizza even better, and one of the most important ones was making your dough from scratch! 

There are many ways you can do this, and much of it depends on time. But if you plan ahead you’ll get some of the best homemade pizza you’ve ever had! 
 

INGREDIENTS: 

- *1 ½ teaspoons of yeast or 1 tbsp 
- 2 cups of lukewarm water  
- 1 teaspoon of sugar  
- 2 cups of all-purpose flour  
- 3 cups of 00 flour (or AP flour) 
- 2 teaspoons of salt  
- 2 tablespoons of olive oil  
- semolina flour 
 
- pizza sauce and toppings of your choice 

INSTRUCTIONS: 
 
*If you are making the dough for the same day, use 1 tbsp of yeast. If you are going to cold-ferment it overnight, use 1 ½ teaspoons 
 
Place the yeast, sugar and lukewarm water in a bowl and whisk together. 
Let it sit for 15-30 minutes until you see it is bubbling and smells yeasty. 

Stir in the salt and the olive oil, and then add 2 cups of AP flour and 2 cups of 00 Flour. 
Mix loosely and add more flour until the dough isn’t wet, and then let rest for 10 minutes. 

Transfer to a clean, lightly floured surface and knead until the dough for five minutes. 
Cover with cling-wrap or a tea towel and let sit for 10 minutes so the water can absorb more. 
After this rest, knead for 4-5 more minutes until you have a smooth ball. 

Place in an oiled bowl, cover, and let it rest until it doubles in size. This can take anywhere from 1-3 hours depending on your environment. 

Once the dough has doubled you can cut into 3 or 4 even pieces (depending on the size you’d like), and then shape into balls. 

At this stage, if you are using it right away, let them rest on an oiled sheet pan a while longer. 

If you are cold-fermenting them, place some semolina flour on a sheet pan, then place the balls on top, and then smooth some olive oil over the top so the crust doesn’t get hard. 

Cover the dough with plastic wrap and you can place it in the fridge for 12-72 hours (longer it ferments, the more flavor). 

Before you use the dough, remove it from the fridge and let it come to room temperature. (At LEAST an hour). 

You can shape your dough balls either with oil or semolina on the counter. Do NOT use a rolling pin! 
Press your fingers into it to create the crust and work the dough from there. You can use your knuckles and slowly rotate the dough to stretch it out as well. 

Place semolina on a pizza peel if using a pizza stone and then place the dough on top, followed by your chosen sauce and ingredients and then place it in the oven. 

Cook the pizza at the highest temperature that your oven has, and cook for about 5 minutes (watching it the whole time) and with a few mins left after the crust has started to rise, turn the broil on to give the crust some color and cheese a bit more melt. 

Every oven is different, and the time of year and your location will make for differences in rise, so write down your progress and take notes – adjusting as you go – to find your best dough and crust. 

ENJOY YOUR PIZZA! 

RECIPE: Pierogis From Scratch

Pierogis From Scratch
for BCLiving
February 2022

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I’m not going to sugar coat it (dessert pierogi’s do sound good though), making these little dumplings from scratch can take some effort, but it is 100% worth it. 

Put a movie on or binge a TV show while you work, and then before you know it, you’ll have packed your freezer and your belly with some delicious pierogi goodness. 

Feel free to get creative with your filling, as the potato makes an easy, creamy base for whatever you can think up.  

Make Approx. 50-60 Pierogis 

INGREDIENTS: 
For The Dough: 
- 3 cups flour (more for rolling/dusting) 
- 1/2 tsp salt 
- 1/4 cup vegetable oil 
- 1 cup of water 
 
For The Filling: 
- 3 russet potatoes 
- approx. 1.5 cups cheddar 
- salt and pepper 
- approx. ½ cup milk 
- 2 tbsp butter 
- Optional: 5-6 pieces of bacon, cooked and chopped finely 

For Cooking & Topping: 
- 2 tbsp butter and/or olive oil 
- 1 onion 
- olive oil 
- chives and/or green onions 
- sour cream 
(all optional) 
 
INSTRUCTIONS: 
If using, cook the bacon and let cool, then chop into fine pieces. 

For The Dough: 
Measure out the flour in a large mixing bowl. Add in the salt and combine, then add the water and oil and begin to bring the dough together with your fingers. 
 
Once loosely mixed, dump on to a clean, floured countertop, and continued to knead the dough until it comes together in a smooth ball – approx. 10 mins. 
Cut the dough in half, and wrap each half with plastic wrap and let it rest for about 20 minutes* at room temperature. 
*Make the filling(s) during this time. 
 
For The Filling: 
Potato is your base here, but you can add whatever you’d like into it. Cheese (different kinds), bacon, caramelized onions etc. 
Scrub and peel your potatoes, and then cut into cubes. Cover with cold water, and then bring to a boil on the stove. 
Let the potatoes cook at a rolling low boil until you can pierce them easily with a knife (around 10-15 mins-ish). 
 
Drain and then place the potatoes back in the pot. Add the butter, and then either with a potato masher, or a hand mixer, work the potatoes until they're smooth, while slowly adding some milk as needed. Do NOT use an immersion mixture as this will make the potatoes way too starchy. 
Lightly salt and pepper to taste. 
 
Now is the time to add whichever extra filling you’d like – for this recipe I used cheddar and bacon. Stir until evenly combined and then let cool to room temp, so you don't burn yourself when making the perogies. 
 
To Make the Perogies: 
 
Roll out half the dough until it's about 1/8 - 1/16 inch thick (very thin) - either by hand, or in a pasta maker. 
 
Use a round cookie cutter, or a glass, floured, and cut the dough into circles (or ovals). Place on a floured cutting board, or cookie sheet, while you do the rest of the dough.  
Re-roll any leftover dough bits to maximize the amount of you can make. 
 
When the half of dough is ready and cut, grab a small bowl of room temp water. Place the circle of dough in your hand, and fill with about a heaping teaspoon of your filling of choice. This amount will vary with the size of your circles - it may take a few tries. 
 
Dip a finger in the water bowl and run it around the edge of your circle, and then fold in half over the filling. I started pinching it together to seal it from the middle and working towards one edge, then doing the other. 
Place on a floured surface and cover while you make the rest of the perogies in this manner. 
 
Keep going until all of the dough is gone! 
At this point, you can freeze the pierogis on a flat surface until solid and then place in a freezer bag. 
 
To Cook: 
 
(*If you want to have caramelized onions for a topping, it's good to make them first, as they take some time. 
HOW TO: Cut an onion into half-moon slices, and then add to a frying pan that is on medium heat, with about a tsp of olive oil. Stir every few minutes, and you can add a sprinkle of salt as well. It will take them about 25-30 mins to caramelize. Keep warm while you make the perogies. 
 
Boil some salted water in a large pot. and then drop the perogies one by one into the pot. You can do about 10 at a time max, as you don't want them to stick together (or the bottom of the pot). 
[If you're one of those people that eats perogies just boiled and not fried, skip the next part and plate your perogies.] 
 
In the meantime, heat some butter and/or olive oil in a frying pan over medium heat. When the perogies have cooked (about 3 mins) and rise to the surface (it may take a minute or two longer if you're cooking them from frozen), scoop them out with a slotted spoon and place them in the frying pan. 
 
Cook them until they're golden brown on both sides. 
 
Place them on a plate, and top with your desired sides and toppings. 
ENJOY!