Tag Archive for Ikea

Flotsam Filo Pie from the IKEA Scrapsbook

Like many of you, I’m pretty passionate about the environment and sustainability. In fact, the main reason I don’t eat meat is because of the environment, and it’s become my mission through this blog and my various other outlets (cookbooks, Instagram, etc) to help y’all out there to eat less meat.

I totally get that veganism or even vegetarianism isn’t for everyone, and that’s okay. But if we all just ate a little less meat, it could make a huge difference for the environment.

I also try to live a more sustainable life. This includes things like making less waste, taking my own bags to the grocery store, recycling whenever I possibly can, choosing more environmentally friendly cleaning methods, and trying to cut back on the amount of plastic I use.

So I was pretty excited to see that IKEA came out with a new cookbook recently, and its focus is on creating less waste in the kitchen.

Called The Scrapsbook, it’s free to download from their website, and features recipes that take advantage of food that would normally be thrown out; banana peels, for example. There’s a recipe to turn those into bacon (I haven’t tried it yet).

Basically, if you’re thinking of throwing it into the compost, IKEA has a recipe to keep it from ending up there.

It’s not a plant-based cookbook, though there are lots of plant-based recipes, and many of the recipes are very vegetable-forward. It also features recipes from some great Canadian chefs, including our very own local Trevor Bird.

I thought I’d test one of the recipes the other day, and in the spirit of the thing, use up some stuff I had kicking around, rather than going to to shop for ingredients. I had some filo in the freezer, as well as some TMRW sausage, some kale, and some green onions that were very much past their prime.

Flotsam Filo Pie is inspired by a Turkish pie called Borek. I remember eating them nearly every day in Greece, where they were stuffed with cheese and herbs. Yum! So good. The joy of this recipe is you can pretty much throw whatever you have lying around in there, and it’s probably going to taste good, because of the crispy layers of filo that enrobe it.

The recipe in the Scrapsbook was not vegan, so I veganized it.

Flotsam Filo Pie from The Scrapsbook

Flotsam Filo Pie

(inspired by the IKEA Scrapsbook)

Makes 4 pies

Ingredients

  • 8 sheets vegan filo pastry (check the ingredients, most supermarket brands are accidentally vegan)
  • 1 vegan sausage (I used TMRW Foods Maple)
  • 1 cup green leafy veg (spinach or kale)
  • 6 green onions (or you can sub out fresh herbs of your choice–parsley or dill would work great)
  • 1/4 cup oat milk
  • 1 tablespoon canola oil

Method

  1. Remove your filo from the freezer and allow it to defrost.
  2. In a frying pan over medium heat, place a tablespoon or so of oil (olive or canola) and allow it to heat. Remove the sausage from its casing and add it to the pan, breaking it up with the back of your spoon. Allow sausage to brown, stirring occasionally to keep from burning.
  3. Once sausage is mostly browned, add the green onions and kale, season with salt and pepper and stir well. Cook for about 1-2 minutes, until the greens are wilted. Remove from the heat and set aside.
  4. Cut one sheet of filo pastry in half and then lay each sheet on top of each other, so you have a double layer.
  5. Mix the oat milk and the canola oil together, and brush it all over the filo pastry.
  6. Place about 2 tablespoons of filling all along the long end of the filo pastry and then begin to roll it up so the filling is inside. Once you’ve rolled it all the way up, twist the entire log into a snail shape.
  7. Place the pies on a parchment-lined baking sheet, brush them with a little more of the milk/oil mixture, and sprinkle with a little flaky sea salt or sesame or poppy seeds (I used everything bagel seasoning on mine because I’m EXTRA like that).
  8. Bake in a pre-heated 350 degree oven for 25 minutes, until crispy and golden brown. Eat while still warm.

 

Vegan “Seafood” Fried Rice

Have you been to Ikea lately? 

As a solo parent with a young kid, going to Ikea has been a staple for us. We’d often go on the weekend for $1 breakfast (sadly more than that now), then hang out, maybe do a little shopping. Often, we go to Ikea just to buy one or two small things; it’s really more about the excuse to go than it is the things that we need. 

Vegan Seafood Fried Rice

But now, my kid likes the hot dogs. They are cheap and delicious. Until recently, I couldn’t join him with his hot dog snack because there were no vegetarian options (they do have cheese pizza and veggie wraps, though). But late last year, Ikea introduced a veggie dog, and it’s pretty tasty. I love the condiments. So now we go for a (fill in the blank) excuse and omni-and-veggie dogs. 

If you’ve never shopped the market section of Ikea, you should give it a look the next time you’re there. They have quite a lot of veg products, including meat-less balls. On a recent trip, I discovered a vegan version of tobiko, which is the bright orange roe you often see garnishing sushi. I was fascinated, so I got a jar of it. It’s called SJÖRAPPORT

It’s made from seaweed, but it really looks like roe! It’s been sitting in my fridge a while, but I finally got brave enough to open it and try it. 

In this particular recipe, I’m using king mushrooms as “scallops,” but if you live in Vancouver, it’s worthwhile to make the trip to Happy Veggie World in Richmond. They sell vegan shrimp there, as well as calamari, either of which would make a great addition to this dish. 

It’s a simple, basic fried rice dish, great for using up leftover rice. I’d serve this with some stir-fried veggies, maybe, or a side of gyozas/dumplings or spring rolls. 

An Asian dish made with Swedish fake fish roe? Why not! 

Vegan Seafood Fried Rice

 Vegan “Seafood” Fried Rice

Ingredients

  • 1 cup rice, cooked, then laid on a sheet pan and allowed to cool 
  • 3 king oyster mushrooms
  • 1″ knob of ginger
  • 3-4 cloves garlic
  • 4 green onions
  • 2-4 tbsp soy sauce (to taste)
  • 2 tbsp Ikea 
  • sesame oil

Method

  1. Gently wash the mushrooms. Cut the tops off, and also remove the bottoms of the stems. Cut the stalks into rounds, about 1″=1½” thick. 
  2. Heat a large fry pan over medium-high heat and add a tablespoon or so of neutral oil. Once hot, place the mushrooms in the pan and allow to sear. Once caramelized around the edges, flip and allow to cook on the other side. Once they’re done, remove from pan and set on a paper towel to drain. 
  3. Meanwhile, chop the tops of the mushrooms up small, and peel and dice the garlic and ginger. Chop just the white part of the green onions. 
  4. To the leftover oil in the pan, add the chopped mushroom tops, and cook until they have wilted some and are starting to crisp up on the edges. 
  5. Add the garlic, ginger and onion and stir well. Be careful not to allow to burn. 
  6. Now add the rice. You may need to add more oil at this point. Break up all the clumps of rice and mix it in well with the other ingredients. Allow to sit in the hot pan for a few minutes at a time to get some colour, then mix and break up some more. 
  7. Once all the rice is heated through and starting to pick up some colour, add the soy sauce. Start with 1-2 tbsp, then check for seasoning. Soy sauce is really salty, so you have to be careful not to over season your rice. Add more till you get to the desired saltiness. Add a drizzle of sesame oil as well. 
  8. Finally, add in the roe and the reserved cooked “scallops” and toss well to combine and heat through. 
  9. Pile into bowls and garnish with the chopped tops of the green onions, additional roe, sesame seeds (if desired) and crushed nori (if desired).