Archive for Vegan

Vegan Scrambled “Eggs”

I did my first big Aquafabulous cooking demo last weekend at The Wellness Show. You can watch it if you like, here.

On another post, elsewhere on Facebook, a lively discussion came up about calling vegetarian or vegan items by their meat-counterpart names. For example, I call the dish “vegan pulled pork,” but the name is deceiving, because obviously, there’s no pork of any kind in it.

Chickpea Tofu Scramble

In the veg community, there is a lot of debate around whether or not we should eat “fake meat.” In my house, we eat fake meat. We have veggie burgers and Gardein “chicken” and it’s delicious. Part of the reason we do that is because my son eats meat, but I do not, so sources of fake meat are a nice bridge for both of us to enjoy.

You might ask the same question about these scrambled “eggs.” Why would someone who doesn’t eat eggs want to eat something that looks like eggs? It’s all about choices! I’m not judging. Y’all eat what you like.

Okay. After that philosophical debate, on to the recipe.

I recently found this cool recipe for chickpea tofu on One Green Planet. They recently asked me to become a contributor, and have been publishing some of my recipes there. Always a thrill.

Anyway, they published this recipe for chickpea tofu and I was intrigued. I’m not generally a big fan of tofu, but I like the idea of making it out of something other than soy, and also of making it myself. Turns out it’s really simple to make, and additionally, it makes a great scrambled egg sub, because it is the loveliest shade of yellow from the chickpea flour and the turmeric.

Vegan Scrambled Eggs

Vegan Scrambled “Eggs”

Ingredients

  • 1 cup Chickpea flour or Besan
  • 2 cups vegetable stock or 2 cups water plus 1 tsp vegetable bouillon
  • 1/2 tsp turmeric
  • 1/2 tsp garlic powder
  • pinch of salt
  • oil

chickpea tofu

Method

  1. To make the chickpea tofu, place the vegetable stock or the water plus bouillon, as well as the spices in a medium saucepan and bring to a boil. Slowly, whisking all the time, add the chickpea flour (besan). Be sure to add slowly and whisk constantly, or else you will get lumps. Once you’ve whisked all the flour in, continue to whisk for another 3-5 minutes, until it becomes thick and gloopy. Scrape the mixture out of the pan and into a square baking dish that has been lined with a double layer of plastic wrap. Wrap the plastic wrap over the top of the chickpea tofu and then place it in the fridge overnight to set.
  2. Heat a frying pan over medium heat and add a tablespoon or two of oil. Crumble the chickpea tofu into the frying pan, and cook until the “curds” start to get a little browned around the edges, and it resembles scrambled eggs. You could even add cooked vegetables or fresh herbs to the mix, as you see fit.
  3. Serve with breakfasty sides, potatoes, toast, seitan sausage or vegan bacon.

Spring Soup #Vegan

As I type this, outside my window, large, fluffy, fat snowflakes are falling down. Oh the irony.

This time last year, spring was in full swing already. Cherry blossoms were blooming, tulips and daffodils were up, and pollen was making my nose run.

Today, the only thing making my nose run is the cold. Sorry about the visual.

This has been a long, cold, snowy winter here on the west coast. Freakishly so. Many people are saying they’ve never seen anything like it.

Green Spring Soup #Vegan

Be that as it may, I can’t wait for the winter to be over. I moved here, after all, to get away from the snow and the cold. If I had my druthers, we’d have summer year-round.

One of the first signs of spring is the appearance of fresh asparagus in the produce stores. I love its delicate green, and its incredible versatility.

One thing I love about this soup is how beautiful and creamy it is, without the addition of any cream whatsoever. It’s basically vegetables. That’s it.

The key to making it creamy is choosing the right vegetables. In this case, I used cauliflower, but a little bit of potato would also go a long way towards giving it that creamy texture.

Right now, I’d serve this soup hot, but in the summer, when the weather is warmer, serving it cold would be a great option.

I love the colour of this soup. It screams spring, even if the weather does not. Maybe it can take a hint??!?

Spring Soup

Spring Soup #Vegan

Ingredients

  • 1/2 head cauliflower
  • 1 medium broccoli floret
  • 1 bunch asparagus
  • 4 cloves garlic
  • 2 tbsp fresh pesto
  • Vegetable stock
  • salt and pepper to taste

Method

  1. Wash the vegetables well and cut them into chunks. Cut the asparagus into thirds, after snapping off the tough ends.
  2. Heat a large pot over medium heat, and add a couple tablespoons of good olive oil. Add the vegetables and stir, allowing them all to be coated with the oil, and to start to cook on the outside, with a little caramelization. Season with salt and pepper.
  3. Add the chopped garlic and stir well. Season again.
  4. Add vegetable stock. You want enough stock to cover the vegetables, plus about an inch or so.
  5. Stir everything well, and bring it back up to the boil. Once the stock is boiling, add the pesto, and turn down the heat to a simmer. Allow to simmer for about 20 minutes, or until the vegetables are soft.
  6. Remove from the heat. Allow the soup to cool enough so that you can handle it (you have to be very careful putting hot liquids into the blender).
  7. Pour the soup into your blender and puree.
  8. Pour the soup back into the pot, taste for seasoning and adjust. Bring the soup back up to the boil, and serve in a bowl with a drizzle of olive oil or a dollop of fresh pesto, some fresh herbs, or some roasted peas for a crunchy, textural element.
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