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Ube Hummus

Hi.

Yep, still obsessed with ube. Sorry/not sorry?

It’s just so dang colourful. We could all use a little colour and some prettiness in our lives right now, amIright? This time, I thought I’d try making a Ube Hummus.

Ube HummusThere are few things in nature that allow you to have this kind of colour–this vividness–without it being artificial, so I’m sure that’s a part of it. It’s pretty, yes, but it’s naturally pretty. No need for makeup or catfishing here.

Also, I love hummus. On this site alone I have probably half-a-dozen different hummus recipes, and it’s one of those things that I’ve stopped using a recipe for. I just throw stuff into the blender or food processor and go pretty much by feel. It’s cheap, it’s yummy and it’s full of plant-based protein, and it’s always gluten-free. Perfect.

Cauliflower Hummus

Red Lentil and Harissa Hummus 

Roasted Squash Hummus 

Chocolate Dessert Hummus 

Pink Roasted Beet Hummus

Edamame Hummus 

Confit Garlic Hummus

Ube Hummus ToastUbe Hummus

Ingredients 

  • 1 cup cooked ube (purple sweet potato)
  • 1 can chickpeas, drained (reserve the aquafaba)
  • 1 clove garlic, chopped
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons aquafaba
  • 2 tablespoons water
  • Salt and pepper

Method: 

  1. Add the ube, garlic and the chickpeas, along with salt and pepper to the bowl of your blender or food processor, and blend them together. Next add the tahini and blend.
  2. Finally, with the motor running, add the lemon juice, olive oil, aquafaba and water and allow to process for several minutes, depending on how smooth you like it. Process longer for a smoother hummus, shorter for the chunkier one. Taste and season before blending one last time.

Lotus Seed Vegan

A few years back, Richard, aka @vanfoodster, asked me to judge a vegan bowl competition he was hosting. My job, and I will no doubt have your full sympathy here, was to go around to a bunch of restaurants and try their bowls and then vote on which one I thought was the best. It was pretty awesome, but this is how I came to know Lotus Seed Vegan.

At the time, they were way out on the Vancouver/Burnaby border, a bit of a hike to get to, but a lovely, family-run business by two people who clearly cared very deeply and put a ton of love into their food.

A few years ago, Van and Amy relocated to the heart of Vancouver’s medical district, and I recently went for a mammogram (ladies, get those girls checked!) in that same building.

I was excited to try them again, and see what other things they had added to the menu.

Much of the menu is gluten-free in addition to being vegan, and I’d define it as “healthy comfort food.” Soups, salads, wraps, and curries all feature loads of veggies, so you leave feeling full, and nourished.

Lemongrass Curry Lotus Seed Vegan

The last time I was there, I tried the Lemongrass Thai Curry, a bright explosion of sunny-coloured vegetables and chickpeas with rice.

This time around, we got to try a few new menu additions.

a plate of Crudités with vegan pate

First up, Lotus Seed Vegan have produced and are selling their own products, a vegan paté, and a vegan egg substitute (you can buy these from the restaurant or Vegan Supply, or try them in a dish at the restaurant).

an omelette with a side of salad and roasted yams and dressing

The paté is made with sunflower seeds, celery, leeks, soy and spices. It most resembles tuna, but it doesn’t taste fishy at all. It’s delicious on its own to dip, but would also be super tasty in a wrap or a sandwich. Van says he also mixes it into stir-fries and pastas to bolster up sauces.

a muffin tin filled with individual mini quiches

The egg sub is pretty great. My friend Farzana, who is allergic to eggs, hasn’t had an omelette in years, and she couldn’t stop raving about it. She was so happy to be able to have an omelette she could actually eat! You can try the egg sub at Lotus Seed, or buy a bottle to take home to experiment with. I made these cute little mini-quiches with vegan sausage, sautéed leeks and kale. I want to try baking with it next.

Vegan Pho

We also had a big, heart- and stomach-warming bowl of pho, and of course we couldn’t not have dessert. Pistachio cheesecake? Oh yeah.

a thin wedge of cheesecake

Here’s the thing: at this time, in the middle of a global pandemic, so many small businesses are really struggling to keep the lights on. Now is the time for us to support small businesses as much as we can. And I love supporting a small business that is also sustainably-minded and just serves really delicious food.

Lotus Seed Vegan

  • 736 W BROADWAY, VANCOUVER, BC V5Z 1G8, CANADA
  • 604-563-3368
  • MONDAY – FRIDAY: 8 A.M – 8:00 P.M
  • SATURDAY: 11 A.M – 8:00 P.M
  • SUNDAY: Closed
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