Saturday, September 26, 2015

Veganmofo: Breakfast on the run! 2015

 Short post today, as I over slept and need to head out to the restaurant. Thankfully I had cold coffee in a jar in the fridge (Screech coffee in fact! Pretty tasty) so coffee was fast.

And my roommate was making oatmeal chocolate chip muffins before she left for a conference. So Veganmofo-ians, I bring you a short post of my breakfast before I left for work.

Might not have been the fanciest but it was pretty darn good.

Happy Mofo!

Thursday, September 24, 2015

Veganmofo15: Vegan Bento!

Today's Bento/Packed lunched is quick and easy to wip up before work (and even post about!) Udon Veggie Stir Fry and Veggie Pot Stickers w/ dipping sauce.

Might not be the healthiest lunch but damn does it taste good hot or cold and you can make it in minutes without feeling sad when you later have to eat it at work. Most of the time I find it hard to get inspired in the morning to make lunches and often struggle with the lack of microwave at work and the long hours skipping over 2 meals means I am often super hungry.

For me its been easiest to grab frozen foods that will keep well when cold, so when I saw the potstickers that happened to be vegan (MIRACLE) on 2/8$ they became a bit more reasonable. Although with enough prep time you could make and freeze your own, which is ultimately my goal since pre-coffee mornings are not kind to me.

I also find I am most often less disappointed with what I pack if it is tasty, different from yesterdays and looks pretty. So bento and Japanese food often become staples for me. But you could build a vegan lunch box around just about anything, as long as you include a variety of options everyone wins. This is another reason I like the frozen 'snack' or pre made side options because I could eat dumplings or kulcha  until I die (yay fried bread/noodle!). Plus having the frozen options makes last minute changes easy if someone wakes up and no longer wants the sloppy joe leftovers they were supposed to take over noodles.

On to the food!
Potstickers were just fried/steamed and I made a quick dipping sauce with soy sauce, mirin, sesame and sugar. The sauce ads a nice balance of umami, sour and sweet to compliment the veggies inside. these guys are filled with greens and tofu, so despite their appearance I am going to pretend they are super good for me.

The stir fry was chopped carrot, broccoli, radish greens and sesame with a single pack of fresh made udon which are pretty great for portion sizes and also speedy dishes. I added some sesame seeds to bump the nutrients and give some different texture to the pan, then added more on top because why not.

Stir fried in the same pot as the potstickers with extra sesame oil and the pan was de-glazed with mirin and soy. These guys are flavor powerhouses and make throwing together dishes/sauces a breeze. All in all, throwing this together from start to finish was only 20-30 mins, so I still haven't had coffee or breakfast but lunch is packed! So I am calling it a success.

I will likely toss a few yellow plums into my bag and maybe an apple, because of the long hours and needing to eat some fruit. I also bring along a jar of almond milk although to be honest I just drink it in coffee and not by itself. But it gets consumed and makes the lunch feel more well rounded. I also have my travel mug with World Tea House's Earl Grey Creme. Which is a great tea to drink all day and acts almost like dessert!

So happy Mofo! And Bento-on folks!

Saturday, September 19, 2015

Veganmofo15: Lunch on the go! #19

For the ultra lazy vegan on the go: microwave burritos!
Behold the burrito!

These are a pretty simple standard in our house hold, where we make huge batches to freeze for fast and lazy meals.

The steps are pretty simple: Buy bulk tortillas when on sale, cook a large pot of rice and a large pot of refried beans and optional black beans/salasa.

Everyone has their own go to recipe, but I prefer to make lime scented rice, with refried pinto beans +jalapenos, Cooked cumin scented black beans and optional diaya or fire roasted tomatoes.

Once assemble you add a base of rice, re-fried bean and your toppings  then roll them up by the dozen. We then wrap ours in paper towel and freeze for up to six months (but really they never last this long). Although it seems sacrilegious, I don't usually put salsa in these and instead serve them with salsa on the side. I find this helps them keep longer in the freezer without getting weird. We do sometimes cook the beans with tomato/onion/salsa for flavor, but you want to avoid rolling them with anything too wet.

I actually found this rogue burrito in the bottom of our freeze from a batch made last year, which was still quite good. I ate it with some Salsa my roommate's parent's brought us from their supply (which is not spicy, so I added equal parts sriracha and tobasco). I prefer to serve them with hot sauce/salsa on the side or ontop after they are cooked.

Burritos really aren't a pretty food. Sorry.
My roommate Tory started this tradition, and honestly it is a pretty great way to keep everyone fed during the killer school months and other high stress times. She recommends nuking them burrito in its paper towel for 1-1.30min flip then repeat on the other side. I typically nuke them then bake them on high for a bit or pan fry to get them crispy on the outside.

Either way enjoy this filling, portable, and lazy vegan lunch. Happy Mofo!

Wednesday, September 16, 2015

Veganmofo15: #16 Fav late summer food

Sadly I don't have any fantastic photos for today, but my favorite summer food especially late summer (last chance!) corn on the cob. Prices drop and I find sometimes the late corn taste even better then the first summer corn. Because let's be real, first summer corn is typically picked too early before it is ripe and we only think it tastes sooo good because we've been dreaming of it all winter.

Here in NS folks grow corn through most of spring/summer but around august/September you get the year end haul of corn which in my opinion is the best. The summer of cob mobs have died down so you can actually get to the corn bins, and generally prices have dropped (score!). I find this corn to be a bit sweeter and more flavorful then other times and you can get it for 0.05$ CAD! FIVE CENTS! So if that doesn't earn it first place I don't know what will.

Occasionally you get corn that needs to be used right away, which is a-ok with me because I can eat buckets of the stuff. But if fresh corn cob isn't your thing, year end corn is great for salsas and corn stew. MMMMM

Tuesday, September 15, 2015

Veganmofo15: #15/day 15 : to feed a president

So being Canadian, it is possible this challenge isn't as daunting as those USA bloggers. But I feel like Barack could get down with some veganized souther cooking, which is great because if he was nosing around that is what my roommate and I whipped up last night!
Jae made some Vegan Ribz from EverydayDish TV. With a basic BBQ sauce he googled, tomato paste, liquid smoke, sugar, and minimal spice (I rebasted my ribz and likely Mr. Obama's ribz with some good old hot sauce to add zip!).

To go with our ribs we whipped some potatoes WITH SKIN with some of our homemade coconut butter and almond milk. Jae also decided to add more carbs with some baking soda biscuits, a basic quick bread we cut using tall glasses and baked while the ribz cooked.

I sauted some frozen kale, carrot, corn and onion for the side with some simple herbs and more homemade vegan butter to add some greens. But for our other roommate with the diet restrictions we boiled some regular old green peas.

We paired the potatoes and biscuits with a white southern style gravy from Hot Damn & Hell Yeah.Dirty South Cookbook Zine my Roommates both love this zine, which is nice because I've owned it and drooled over it for years without making much. This gravy is great, click the link to find out where you can get your own. I guess I likely would have ordered an additional copy for the President to take home to Michelle (Seriously, why is Michelle not at this dinner? Or in this hypothetical, she is obviously the cooler half of this couple).

Since this dinner goes together so quick, I also made a giant batch of Yellow Rose Recipes couscous and chickpea salad for lunches this week. Which worked out great because I had a spare rib (puns!) to make a rib sandwich for lunch, added some of our sweet homemade onion pickles and homemade mayo to the mix too. Gotta love when everything comes together.

Gratuitous food porn below!

Monday, September 14, 2015

Veganmofo15: #14 share something vegan with non vegans~!

Today's theme seems a little bit cheap, because I live with non vegan housemates who eat vegan most of the time at home so really all I did yesterday was make dinner while they mouse proofed our pantry.

We had a lonely squash of mysterious origin and a lone sweet potato, so I decided to put both into the oven while the housemates went to Canadian tire. I was debating between making Yellow Rose Recipes butter nut squash (with a few adjustments due to my roommates terrible diet restrictions which prohibit 90% of food stuffs**) or doing a Veggie Mac-n-Cheese with blended veggies for the sauce.

Obviously, I opted for lasagna and made a few adjustments: Namely replaced butternut squash with the small mystery squash and sweet potato (hoping that by blending it into a sauce it would reduce the amount my roommate consumed within safe levels, and it did!). I left out all the garlic and onion, although I did sneak some onion salt into the filling again not much to avoid potentially murdering my roommate. Defrosted some tofu and diaya cheese.

All in all it turned out pretty good considering! Everyone enjoyed it and no one died eating it. The squash had a more subtle flavour and next time I think I'll up the salt as we were missing many of the glorious flavours this dish usually has. But it was rich, creamy, subtly flavoured and pretty good for you.

I added vegan parm to my slice!

***I forget what it is she cannot have but it basically means she cannot have mushrooms, onions, garlic or anything related to either garlic or onions. And crazy restrictive amounts of  things like sweet potatoes, avocados, beets and very few greens. It is pretty terrible, but we are on the hunt for Asafoetida which she can eat and mimics the garlic/onion flavour well.

Sunday, September 13, 2015

Veganmofo15: Show us your kitchen!

As renters, our kitchen isn't always the greatest but we often make due with limited kitchen space by moving into other rooms. Below you can see the pegboard and appliance shelf which add extra storage for kitchen gadgets in easy reach.

Our fridge is actually broken, so we have an army of coolers while we wait for the landlords to replace it. By our dry goods and muli-level pantry really brings it home for day to day cooking.