Please join me starting May 1st and enjoy a fresh new (or old favourite) recipe every day for a month..  Bring on the spring.

HAPPY EASTER!

We like to make crafts, homemade grain sweetened chocolates and egg shaped cookies! Looking forward to spending the long weekend with our family!

Hugs and happiness to everyone!

Here is a past Easter post .

“Mama I want to take something good to my friends sleepover party”

“Sure Ingrid, what do you think they would like?”

“Ham and cheese bisquits ”

“Really? Hmmmm”

Ingrid’s “Ham” and “cheese” Bisquits

4 Cups Unbleached whole white flour

2 Cups shredded vegan cheddar

2 Tbsp baking powder

1 Small onion, diced

1 Pkg tofu dogs

1 Garlic clove , minced

1/2 Cup olive oil

2 Cups plain rice milk

1 Tsp dried thyme

Makes 2 dozen.

Pre-heat oven to 400′

Whisk together dry ingredients then stir in the rest. Oil 2 muffin pans and spoon batter in. Bake for 15-20 minutes.

Is  Valentines day just for lovers?.. or  can it be for loving?

This years lovely meal will be Chinese .

Here are the special dishes I have come up with.

Steamed Dumplings 

1/2 cup thinly sliced leek

1 Tbsp Olive oil

1 Tbsp toasted sesame oil

1 lb firm tofu, crumbled

3/4 Cup diced shiitake mushrooms

3/4 Cup diced green cabbage

1 Tsp minced ginger

2 Cloves garlic, minced

4 Green onions, diced

1/2 cup minced cilantro

2 Tbsp soy sauce

1/2 Red pepper , minced (optional)

Won-ton wrappers (vegan if possible)

Saute the crumbled tofu, leeks,mushrooms and cabbage in olive oil along with ginger and garlic for a few minutes. When the tofu and mushrooms are almost done cooking, add the green onion, soy sauce, sesame oil , stir well.Cook for a few more minutes then add the cilantro and set aside.

Put about 1 tablespoon of the mixture into each won-ton wrapper . Wet the edges of the wrapper with a bit of water, then fold in half and press to seal. Fold together two of the pointed ends This will help to seal the filling inside the dumpling.

Heat a couple of inches of water in wok  and place a vegetable steamer inside. Cover the bottom of the steamer in a layer of lettuce or wax paper. Place the dumplings on top 10 at most   cover, and steam for 3-5 minutes. Serve with a tamari ginger dipping sauce.

 Marinated Mushrooms

2-Cups sliced dried shiitake mushrooms

4 Tbsp cooking wine or sake

1 Tbsp soy sauce

1 Tbsp rice syrup

1 Tbsp sesame oil

2 Green onions, diced

2 Tsp toasted sesame seeds

Rinse the mushrooms and mix together with the sake,soy sauce and rice syrup .You may need to add a little bit of water if they seem too dry. Set aside  to soak for a few hours or overnight.

Drain mushrooms and place in a cast iron pan with sesame oil, green onion and sesame seeds. Saute for 1-2 minutes.

Chow mein 

1 Lb Seitan, diced

4 Carrots, sliced into matchsticks

4 Celery stalks, sliced in thin diagonals

5 Green onions, sliced into 1-inch pieces

1 Small lotus root, peeled and sliced into thin rounds

1 Cup vegetable broth or dashi

1/4 Cup soy sauce

2 Tsp grated ginger

3/4 Cup bean sprouts

1 Can water chestnuts, rinsed (optional)

1/2 Tsp Chili flakes (optional)

1/2 Cup water

1/4 Cup arrowroot flour

Combine all ingredients, except the arrowroot and water in a large pot. Cover and allow to cook for 20-25 on low heat.

Mix together the arrowroot and water. Add pot, stirring well.Cook for another 3-5 minutes

 Fried Rice 

2 Cups cooked brown rice

1/2 Cup snow peas

1/2 Cup corn niblets

1 Shallot, diced

Splash of cooking wine

1/2 Cup Cilantro, diced

1 Tbsp soy sauce

1 Tbsp olive or sesame oil

In a wok or a large frying pan  heat oil and add shallots, corn and wine saute for a few minutes then add snow peas and rice. Saute for 2-3 more minutes then add soy sauce and cilantro. Serve.

Sauteed Greens

1/2 Tbsp sesame oil

1 Shallot, sliced into thin half moons

1 Tsp grated ginger

1 Lg bunch asian greens ( I used choy sum)

1 Tbsp roasted sesame seeds

1 Tsp  soy sauce

In a lag frying pan or wok, heat the oil. Add shallots and ginger. Saute for 2 minutes. Add greens and soy sauce. Saute until greens turn bright green , stir in sesame seeds. Serve.

 

Crispy Crunchy fresh fall air, tangy fall preserves and warm comforting dessert!

Click here to view the embedded video.

Preserves

Sugar Free Bread and Butter Pickles

10 cups pickling cucumbers, sliced thin

4 Onions, sliced into thin half moons

1 Yellow pepper, diced

1/2 Cup sea salt

4 Cups of water

3 Cups of apple cider vinegar

2 Cups apple juice concentrate

2 Tbsp mustard seeds

1 Tsp celery seed

1 Tsp turmeric

1 Tsp ground cloves

Mix together in a large bowl, water,cucumbers, onions and sea salt and let sit for 2 hours.

Combine vinegar, juice concentrate and spices in a large pot and bring to a boil.

Drain vegetables, rinse and drain again. Add to other ingredients and bring back to a boil.

Pack  and seal into sterilized hot jars and put in a water bath for 5-10 minutes

Gluten Free Sugar Free Mustard Pickles

Pumpkin Pie

Don’t forget this favorite! Click here for  a past post and a fun video!

Organic, vegan/vegetarian, gluten free stuffed squash, peppers,  seitan roasts,seitan wellington,  tofu loafs,salads and more. Ready for Christmas . Put your order in now! 

-Stuffed Squash $14.00/each

-Stuffed Peppers $6.00/each

-Tofu “meat”loaf – $7.00 per serving $21.00 For whole loaf

- Brown rice salad – $6.00/per serving

-Seitan loaf – $8.00/each

-Seitan Wellington – $28.oo /a roll

- Chocolate  almond and hazelnut cake – $4.00 a slice $20.00/ whole

Contact Sarah Forrester Wendt/MacroMom here  or At the Charlottetown Farmers Market or at 902-367-9491

Pick up dates -Dec 15th- 29th.

Seaweed Nut Crunch

1/3 cup corn oil

1/2 cup maple syrup

1 cup sliced almonds

1 cup sesame seeds

6 sheets nori seaweed, torn into little pieces

1 tsp. shoyu

Preheat oven to 350 degrees. Pour corn oil and maple syrup into a large skillet. Bring to a frothy boil and add sliced almonds, stir and add sesame seeds and nori pieces. Sprinkle in shoyu. Continue stirring until everything is coated. Pour into one layer on a baking sheet. Bake for 10 minutes. Let cool and enjoy.

- My lovely cousin told me about these before I got my self the cookbook.  It’s great! A fun alternative to the “sesame snaps”
All recipes are printed with permission from Jessica Porter

Noodles In Broth

-Also Ingrids 11th Birthday!

I told Ingrid I would make anything she wanted for her birthday supper. She requested her favorite “Noodles in Broth” !

1 8-Ounce package udon or soba noodles

A 3-inch strip kombu

2 Dried shiitake mushrooms, soaked in 1 cup water for 15 minutes, destemmed, and sliced

4 Cups spring water

2-3  Tablespoons shoyu

1 Tablespoon mirin (optional)

1 Drop brown rice vinegar(optional)

Scallions for garnish

1 Sheet toasted nori sea vegetable , cut into 1-inch-by-1/4-inch strips

Toasted sesame seeds, bonito flakes, or grated ginger (optional)

Cook noodles, rinse with cold water, and drain. Place kombu and shiitake in a pot and add water and shiitake soaking water. Bring to a boil. Reduce flame to medium low and simmer for about 10 minutes. Remove kombu and slice into thin strips and add back to the stock. Reduce the flame to low. Add shoyu(add mirin and rice vinegar, if desired) to taste and simmer for 3-5 minutes. Place the noodles in serving bowls and ladle broth on top of them. Garnish with scallions, slices of shiitake, and strips of nori. If desired, add optional garnishes , too.

-Ingrid wanted a “garden party” so she invited a few friends over and on a lovely  12 degree (Celsius) day, she blew bubbles and planted flowers and ate Noodles in Broth! 

All recipes are printed with permission from Jessica Porter

Arame Tofu Dumplings

1 Block tofu, pressed for 10 minutes

1 Inch piece ginger, peeled and grated

1/2 Cup soaked arame

2 Tablespoons umeboshi vinegar

2 Tablespoons shoyu

1 Tablespoon mirin

2 Scallions, finely chopped

Dumpling wrappers (available in most health food stores-try to get the ones without eggs)

Sesame or safflower oil for frying

Crumble tofu and mix in next six ingredients. Place 1 heaping tablespoon in each dumpling wrapper, then fold in half to make a triangle. Wet edges of wrapper and press together all around to seal. Coat skillet generously with oil. Fry each dumpling on both sides in a covered skillet until golden brown. Place on paper towels. Serve.

- These are an amazing treat! I added a little tahini and dijon mustard. I made these for my American friends and served them with piles of steamed greens! 

All recipes are printed with permission from Jessica Porter

Black -Eyed Pea Croquettes

2 Cups black -eyed peas, soaked overnight in spring water

1/2 Teaspoon sea salt

1 Tablespoon shoyu

1 Teaspoon ground cumin

2 Cups safflower oil for frying

Dipping Sauce

1/2 Cup barley malt

1-2 Tablespoons organic dijon mustard

Chopped parsley or cilantro for garnish

Place soaked beans in food processor. Add salt, shoyu, and cumin. Blend until you get fine shreds of bean,  but don’t blend into a pulp. The mixture will be slightly wet but can hold together. Form palm-sized croquettes with your hands. Heat 1 Inch of oil in a cast iron skillet to about 350′F To test the oil, drop in a tiny amount of croquette mixture. If it bubbles furiously and rises to the top, the oil is ready. Do not let the oil get so hot that it smokes. You may need to make little adjustments to the heat under the oil throughout the cooking process to avoid burning the croquettes. Place 4  croquettes in the oil and let fry for about 4 minutes on each side. Place on paper towel to drain extra oil. Heat barley malt and mustard over low heat until it bubbles. Pour over croquettes or into individual dipping bowls. Garnish with parsley or cilantro. Serve while still hot.

- These turned out to be a total BOMB for me. I was worried about using soaked beans instead of fully cooked beans so I cooked them. The patties wouldn’t hold together.. they were mushy but tasted good and smelled great. 

All recipes are printed with permission from Jessica Porter

More more more…

Day 23- Scrambled Tofu

Day 24 -ArameTofu Dumplings

Day 25- Basic Miso Soup

Day 26- Corn Chowdah

Day 27- Split Pea Soup

Day 28- Noodles In broth

Day 29- Red Radish Pickles