Archive for Author Rebecca Coleman

Cookbook Review: Vegan Meal Prep

Meal prep is having a hot moment. I’m guessing it all started way back with the mason jar salad, but it’s only continued to grow in popularity, especially with those loving the Keto or Paleo diets. 

I am, personally, a big fan. The reality of my life is that, like many of you, I’m busy. I work, I have a kid and I attempt to have a social life. That doesn’t always leave time for cooking elaborate meals, so I tend to focus on dinners, especially, that come together in under 30 minutes: stir fries, pastas, tacos, veggie burgers.

The other reality of my life is that, if I don’t pre-plan, I often don’t eat at all, or I don’t eat healthy. I’ve been known to survive on peanut butter sandwiches, or Tim Horton’s bagels. So planning a week’s worth of meals in advance seems like a smart thing to do. 

What I dislike about most meal prep plans is the lack of variety. You make a bunch of stuff at the beginning of the week, and then you eat that same thing all week. As a girl who gets bored easily, this can be a challenge. I look at that salad I’ve been eating all week on Thursday, and suddenly a peanut butter sandwich is looking good. So, I appreciate the time meal prepping saves me, and I appreciate that it means I eat healthier, but I hate being bored.

I recently got a copy of Robin Asbell’s Vegan Meal Prep cookbook, published by Robert Rose

The first thing I love about this cookbook is that it has 5 weeks of meal prep plans, and not one meal is the same during the week. Boredom problem: solved! 

The meal preps are laid out: every meal you’ll eat for the week, as well as a comprehensive shopping list, and a list of tasks to do on prep day. 

One thing to love about this cookbook is that it’s for real eaters. They might be vegan, but this is not delicate diet food. You won’t been eating a plate of leaves and twigs. The recipes are hearty; stews, soups, pastas, handfuls of sandwiches. You will not be going hungry on this meal prep plan. 

I also love how Asbell incorporates savoury ingredients into places you’d not expect them. Sweet potato, for example, is a heavy hitter in this book, and I’m really okay with it! They show up in breakfasts, desserts, and of course in the regular ways, too. Quinoa also plays a starring role in many sweet as well as savoury dishes. What I’m saying is, Asbell is creative, and doesn’t rely on tofu as the main ingredient. 

I made quite a few recipes from this book: Sweet Potato Chickpea Cakes, Matcha-Glazed Pistachio Blondies, Blueberry Breakfast Squares, and Korean Mock Duck Lettuce Wraps

Sweet Potato Chickpea Cakes

Sweet Potato Chickpea Cakes: reminded me a lot of a fritter or a falafel, only made with sweet potatoes. Now, again, I’m a big fan of the yam, so I have no problems with this! I ate this all week on the side of a salad, and enjoyed them. I’d make these again. 

Matcha Glazed Pistachio Blondies

Matcha-Glaze Pistachio Blondies: I have a bit of an issue with the name. To me, a blondie needs to include having the fat (usually butter, but we’re being vegan here) melted down on top of the stove with sugar. So I don’t know if I’d technically call this a blondie, but whatever you wanna call it, I really liked the recipe. It was quite tasty, and the matcha glaze gave it a nice punch at the end. 

Blueberry Breakfast Squares: for some reason, in my head, I expected these to be more of an oaty granola-bar texture, but it tasted more like a banana bread with blueberries. 

Korean Mock Duck Lettuce Wraps

Korean Mock Duck Lettuce Wraps: let me just say, before reading this cookbook, I’d never heard of mock duck. I live in Vancouver, we have a huge Asian population and tons of Asian supermarkets, but this one got by me. I found it in a can at my local Asian supermarket, and it is basically seitan, but it’s been marinated and cooked in such a way to resemble duck. I enjoyed this recipe, though it was the most expensive of all the ones I tested. One thing to watch out for with this recipe is that store-bought kimchi may not be vegan. They often add fish sauce or the like to add to that salty, funky flavour. You may want to make your own

So, wanna eat better? More healthy? Save time? Then, yes! Vegan Meal Prep is for you! 

Rhubarb Syrup (and a cocktail recipe!)

Sweet, sweet spring. 

For me, the first sign of spring is rhubarb popping up at the Farmer’s Markets. I tend to overdose on it for a while, putting it in everything until I get sick (?) of it. 

I sometimes go back to old favourites. But I also like to try something new. 

This year, I made a Rhubarb Syrup. It’s simple to make, but I had misgivings when I started out. The rhubarb I had was quite green. It was ripe, it just had a lot of green colour in it, and not much pink. I wanted a syrup that was that delicate shade of pink, and I was afraid it wouldn’t work with the green rhubarb. 

A pink drink made with rhubarb syrup

But some kind of a weird miracle happened and the syrup turned out to be the most perfect and gorgeous shade. 

Rhubarb tends to be on the tart side, so you need to temper it with a bit of sugar, but the key is to create a balance. You don’t want to lose all the tartness of the rhubarb, you just want to take the edge off. You don’t want it to be too sweet. 

Basically, this experiment turned out pretty darn perfect. 

Once you’ve made the syrup, you have lots of ways to use it. 

Add a tablespoon or a bit more to the bottom of a glass, then add a handful of ice and top it off with sparking water or club soda. It’s refreshing, pink, and just a hint tart. 

Of course, if you want a more grownup version, you can add a shot of vodka or gin. 

You could also spoon this over vanilla ice cream (rhubarb and vanilla play very nicely together), or a panna cotta. You could even put it on pancakes or waffles! 

Rhubarb Syrup

Ingredients

  • 2 cups chopped rhubarb
  • 2 cups water
  • 1 cup sugar

Method: 

Rhubarb season is almost over. But if you have too much, here are some ideas to help you use it up. I also chop it and freeze it on a parchment-lined cookie sheet, and once it’s frozen, I store it in a zip top bag in the freezer so that I have rhubarb all year long. 

 

 

 

 

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