1/2 teaspoon cornstarch ((if necessary, to thicken the gravy))
1 1/2 tablespoon hot water ((with the cornstarch, if necessary, to thicken the gravy))
This recipe was inspired by my favourite vegetarian restaurant in Calgary (I think it's probably the ONLY vegetarian restaurant), The Coup. I've been telling friends for quite some time that I'd post my version of the miso gravy that we have all so hastily devoured when I lived in Calgary. So, enjoy…
Melt butter on low to medium heat.
Chop onion. Later, we'll blend everything, so it doesn't matter the size here unless you don't have an immersion blender. If you do not have one, then mince the onions.
Add to butter, let cook for about three minutes or less, then add the garlic (also minced, if you're not using an immersion blender).
Cook until the onion is translucent. Do not let the onion and garlic brown.
Add flour, whisk or stir. Cook for another minute.
Add veg stock, miso and soy sauce. Bring to low boil. Turn heat to simmer.
Add nutritional yeast flakes, (salt) + pepper and taste. Stir and adjust as necessary.
If the gravy is not thick enough for you, whisk together the cornstarch and hot water in separate bowl: add a bit at a time to the gravy and stir until desired consistency.
If you have an immersion blender, whir up the gravy. Taste again and adjust flavour.
Nutrition information. Click on the image and it will be easier to read. Magic.
Split butternut squash in half —lengthwise. Scoop out the seeds and squash guts. Lay cut side down in baking dish.
Place whole head of garlic or break into cloves —leaving the skin on. Put that in the baking dish.
Seed the pepper and cut in half or into quarters. Pop that in the same pan.
Cut onion into quarters and it goes in the pan too.
Add water (optional) to the pan or line with baking paper. I find adding the water speeds up the baking time and helps steam the squash. Some people don't like adding water and prefer baking paper or covering the bottom of the baking dish with olive oil.
Bake at 225°C for about 35-40 minutes. Poke the squash with a fork, if it's done, the fork will glide into the flesh easily.
Skin the squash and garlic. Add all ingredients to a large, heavy saucepan over medium-high heat.
Add the rest of the ingredients. Add enough broth according to how thin/thick you want the soup —you can add a bit at a time and check consistency after the next step and add more if needed.
Let your soup come to a low boil, then put heat to a simmer for about 20 minutes.
Get your immersion blender* out and whir up your soup. I don't make a complete puree, I usually leave a few chunky bits.
*You can use a countertop blender, but be very careful. Using this method you should allow the soup to cool down considerably before blending as the heat under the lid produces steam which could pop the lid off, make a mess and possibly scald you. Not pretty or fun. Then you have to heat the soup up again if you make it past this stage successfully.
Taste. Alter flavour and/or alter consistency.
Serve with a red pepper coulis and Greek yoghurt swirl, homemade chunky croutons, zest of lime and swirl of Greek yoghurt, pumpkin seeds or a combination of any or all of these suggestions or none at all.
25-30 fresh cayenne chili peppers (depending on size)
6-8 cloves garlic (depending on size)
450ml white vinegar
This is a slightly different version of this recipe. I've added more peppers and garlic and offer alternative puree methods. It is easier to buy it, I know. But I can't get it here in the Netherlands. I have received numerous care packages from home containing –among other Canadian delights– bottles of Frank's. Then, my super, awesome friend started supplying me from the UK. Thanks everyone!
Demand over supply had me always trying to find replacements and then I stumbled upon a recipe (above) and have now perfected it.
Wash and cut stems from the cayenne peppers. Cut off the tips too, if they're gnarly; otherwise, toss them in too!
Roughly cut the peppers in 2.5 cm | 1 in chunks (yes, seeds too...they are the magic part!)
Roughly chop the garlic in a blender or by hand.
Add everything to a pot and let it come to a light boil, then reduce heat enough to keep a slight boil. Continue cooking (and salivating) for about 30 minutes. Stir occasionally. The pepper flesh should be softer. Then, it blends easier.
Remove from heat.
Here you have two options:
1) Whir it all up with an immersion blender until you have a fairly smooth mixture.
2) Allow mixture to cool...and I don't mean cool-to-warm, I mean no heat. Pour into the blender and whir it up until you have a fairly smooth mixture. Do NOT try to puree in the blender while the mixture is still hot/warm. The steam created within the blender will pop the top off once the blender starts. And then...mayhem and possibly pain.
Return mixture to the pot and simmer for about 15-20 minutes.
Strain through a fine-mesh sieve and mash the mixture to get the most sauce out. Don't waste a precious drop!
Let it cool and then pour into a bottle. Store in the fridge. I believe it will keep for several weeks, but we use it so fast I have no idea how long it will last.
It all started because I spotted fresh lasagna noodles at the local market. Then I loaded my basket with cheese, veg and extra protein (vegetarian) for the sauce. Sorted.
I’m pretty sure that one of the Lasagna rules is that you must cover the entire top the layered goodness with mozzarella. Not a flakey smattering of grated mozzarella, but a side-to-side, wall-to-wall coating. You should see nothing beneath the cheese. And then, add some freshly-grated parmesan as well.
250ml natural crunchy peanut butter ((smooth is also fine))
50ml soy sauce
2-3 cloves garlic (minced)
25ml fresh lemon juice
200ml coconut milk
25ml brown sugar
15ml green curry paste (or to taste)
1l seasonal vegetables of your choice cut into bite-sized pieces
1/2 bunch cilantro (roughly chopped)
I make this often.
1 – It is served in a bowl. (I ~might~ have a slight bowl fetish.)
2 – It is freakishly delicious.
3 – Who doesn’t like peanut butter for dinner?!
It is out of a cookbook from a fabulous vegetarian restaurant in Calgary, Canada called The Coup. I’ve made a few, little changes from the original version.
In a pot on medium heat, mix peanut butter and water together. Continue to mix until a smooth consistency —watching that you do not burn the peanut butter.
Add the rest of the sauce ingredients and continue to cook at a low heat, stirring often for about 20 minutes to let the flavors mingle.
Remove from heat, taste to adjust spice (if necessary) and place a lid on it to keep it warm.
In a large pan, sauté tofu until the edges get crispy, add vegetables + sauté until tender but still crispy, you might need to add a little soy sauce or water for liquid so veggies don’t stick to the pan.
Add peanut satay sauce and heat until it bubbles. You can also serve the sauce separately.
Portion grain out in each bowl and add veggie mixture on top of each.
* You can partially mash them in a food processor, then finish with a fork. If you use the food processor completely, the chickpeas get too mashed up. But since the food processor was then already used for the peas, I used it to chop the rest of the ingredients. Time saver!
475ml cooked or canned chickpeas
1 medium carrot (peeled and grated)
1 1/2 rib celery (finely chopped)
30ml red onion (finely chopped)
15-30ml mayonnaise (or vegan mayo)
15ml oregano (finely chopped (always use fresh if you have it!))
5ml parsley (finely chopped)
10ml green onions (finely chopped)
5ml soy sauce or tamari
salt + pepper (to taste)
grated cheese (top with (or use a soy/vegan alternative or none at all))
lettuce, spinach (top with)
No tuna or chickens were harmed in the preparation or consumption of this sandwich.
I like this in-between two slices of toasted whole wheat bread (or similar healthy bread) or you can use tortillas, pita bread or anything else sandwich-capable.
In a mixing bowl, mash the chickpeas with a fork*.
Add the remaining ingredients and stir until thoroughly mixed.
Spread on fresh buns or toast.
Top with cheese, lettuce, spinach or whatever suits your fancy.