Mains, RECIPES

MEAT(LESS) LOAF

Ingredients:

2 tbsp of olive oil
1 large onion, chopped
1 cup of chopped walnuts
1 cup of rolled oats (or gluten free rolled oats)
1/2 cup of chopped mushrooms
2 cups of vegetable stock
2 chopped garlic cloves
3/4 cup of shredded carrots
3 tbsp of Dijon mustard
4 tbsp of tomate paste
2 tbsp of tamari sauce
350 grams/12 oz of firm tofu
2 tbsp of cornflour (cornstarch)
3/4 cup of breadcrumbs
1 cup of tomate sauce (coulis)
Oil spray

Instructions:

Heat the oven at 375 degrees and grease with oil spray a 9 x 5 inch loaf pan.

Heat half the oil in a large frying pan and cook the onion for about 15 minutes until lightly browned. Remove from the pan and set aside.

Heat the remaining oil in the pan and toast the walnuts during 3 minutes, add the oats and cook for another 3 minutes while stirring.

Add the mushrooms, vegetable stock and garlic, reduce the heat and simmer until the stock is absorbed.

Add the carrots, mustard, tomate paste, tamari and previously set aside onions.

Purée the tofu and cornflour in a food processor until smooth and stir into the oat mixture along with the breadcrumbs and mix well.

Transfer the mixture into the loaf pan and spread the tomate sauce on top.

Bake for 40 minutes and leave to stand for 20 minutes before slicing.

Enjoy !!!




Mains, RECIPES

PAELLA

*4 Portions

INGREDIENTS

  • 1/2 tsp saffron
  • 600ml vegetable stock
  • 3 Tbsp olive oil
  • 1 vegan chorizo style sausage (preferably spicy) I used the: Le Piccante from L’Issue Gastronomie Végane Maison
  • 1 onion finely chopped
  • 6 garlic cloves
  • 1 red pepper cut into thin strips
  • 6 cherry tomatoes cut in quarters
  • 1 tbsp tomato purée
  • 2 tsp smoked paprika
  • 200g rice
  • 1 cup frozen peas
  • 1 lemon
  • Chili, salt & pepper if desired

INSTRUCTIONS

  1. Place hot vegetable stock and saffron in a bowl and leave to infuse
  2. Heat a tbsp of oil in a large frying pan on medium heat. Cut the chorizo sausage into small chunks and fry for about 5 minutes until starting to brown on all sides
  3. Transfer the chorizo pieces into a bowl and save for later
  4. Pour remaining 2 tbsp of olive oil into the pan and add the onion. Fry for a few minutes and then add the crushed garlic and peppers
  5. After a few minutes add cherry tomatoes, tomato puree and smoked paprika, stir and leave to cook for a couple of minutes
  6. Next add the rice. Stir and once the rice is translucent on the edges add the saffron infused stock
  7. Let gently simmer for 10 minutes without stirring it. Stir once and leave for a further 10 minutes
  8. Add the frozen peas and sausage and stir
  9. Taste and check the rice is cooked, it should still have a bit of bite but be soft on the outside. Season with salt and pepper and chili flakes
  10. Squeeze juice from half the lemon and use the other half to decorate

Voila !!!

Mains, RECIPES

Crispy Seitan Asian Style

I love Seitan!, although not easy to find, there is a lovely couple, Caroline & Laurent from @L’ISSUE that make Vegan charcuteries (They have a Facebook page should you want their coordinates). I happen to prefer their products to others, in part for the quality of their ingredients. Their products are sold at IGA’s in St-Jérôme, Prévost, St-Sauveur, Ste-Agathe, Sainte-Adèle, Mont-Tremblant, and Bourassa in St-Sauveur, Ste-Agathe, Mirabel, BioSatva, Les Petits oignons & L’étalage. For the above recipe I used their LE COSTAUD DES LAURENTIDES.

Ingredients:
400 grams of Seitan, sliced into thin strips
Cornstarch
Sesame oil

Sauce:
2 tbsp sesame oil
1/2 cup of Tamari
1/2 cup of water
3 tsp of grated ginger
3 minced garlic cloves
1/2 cup of coconut sugar

To make the sauce, add all the ingredients in a sauce pan and bring to a boil, whisk until everything is combined and coconut sugar has entirely dissolved. Reduce heat to low and simmer for 10 minutes, until it reduces slightly. Set aside.

Pour some cornstarch in a bowl and coat each slice of Seitan shaking off the excess.

Heat the oil in a skillet on medium-high and brown the Seitan on each side. Add the sauce to the Seitan. Cook until the sauce has reduced and coated the Seitan.

You now have made delicious crispe Seitan Asian style !

You can serve in a bowl with rice or other, veggies and top with green onions, sesame seeds, I added a little picked onions that I had made the previous day and pumpkin seeds.

Enjoy !

Cristina for Peas and Peace

Mains, RECIPES

Stir Fry

Stir Fry is a simple meal to prepare and filled with nutrition. Always Think of putting premium fuel into your body. Nutrients that will keep your body and mind going strong throughout the day and keep you healthy and sound through life !

Sautée all of the following ingredients; Sunflower oil, garlic, sambal oelek for kick (found in all grocery stores), snow peas, yellow bell peppers, carrots, shitake mushrooms. At the very end add tamari sauce and mix well. Top with shallots and raw sesame seeds.

You can certainly change it up and add your favorite vegetables. You may also add, cashews or peanuts, even tofu !

Enjoy !

Cristina for Peas & Peace

Mains, RECIPES

Végé Burger

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I tried so many different végé burger recipes and the problem with most, they did not maintain its shape. I have tested this recipe twice now, flavour is amazing as it has a subtle smoky flavour and yes ! the paddy remains a paddy until you bite into it. Makes four burgers. *A note,  I like soaking my chick peas overnight, I dont use canned goods if I can help it, healthier this way and cook them day after.

For buns and toppings, go for your favorites, I love tomatoes, red onion, mustard and a kick, but you can certainly change it up and add lettuce, avocado, pickles, ketchup

*If you cant attempt this recipe for the moment, create a file named plant based recipes and save it for later !

Ingredients:

1 cup of walnuts
1 cup of cooked  chick peas
1 tbsp soya sauce
2 tbsp tomate paste
2 tbsp Vegan mayonnaise *found in all grocery stores
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground black pepper
1 tsp salt
1/2 tsp smoked paprika
1/8 tsp liquid smoke *found in all grocery stores
1 cup of cooked couscous
1/2 cup vital wheat gluten *found in most grocery stores, I use the Bob’s Red Mill brand * if you have a gluten intolerance, you can replace it with (I suggest millet flour or oatmeal flour) but you can certainly use your favorite
2 tbsp olive oil for frying

Use a food processor to grind the walnuts, then transfer to a large bowl. Add the chickpeas, soya sauce and tomate paste  to the food processor. Process until well mixed. Transfer to bowl with the walnuts. Add to the bowl, mayonnaise mustard, garlic & onion powder, pepper, salt, smoked paprika, liquid smoke, couscous and wheat gluten (or your choice of a gluten free flour) and mix well. Use your hands to form 4 patties. Add the oil to a frying pan, add the burgers and fry each side for 5 minutes on medium high heat.

Rest on buns with your favorite toppings and serve with chips or a side salad

Enjoy !!!

Cristina for Peas & Peace