My Favourite Green Smoothie (Vegan, Gluten-Free, Soy-Free and Raw)

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I’m a sporadic smoothie drinker. Something about using the blender creates a mental block for me. Hmmm… Anyhow, as I’ve said before spring means green and the tricky bright colour of this smoothie belies the delicious fruity fun underneath. Plus side, my husband is able to have all the ingredients in this smoothie with no troubles at all.

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My Favourite Green Smoothie
Makes 4 cups

1 cup green grapes
1 cup fresh or frozen mango
Several handfuls greens of your choice (I think baby kale is best)
1 cups water, plus more for thinning to desired texture or to get your crappy blender to work
2 tablespoons ground flax (optional)
Lemon wedges (optional)

Throw all ingredients together in a blender and let them go. If you have a weak blender, reserve some water and pour that in, whenever it needs to get moving. I love a squeeze of lemon on top, but this is already a little tart, so take caution.

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Fried Gnocchi (Vegan, Gluten-Free, Soy Free)

So they say making gnocchi is easy, but they (whoever they are) say that about a lot things. I’m so happy to report that gnocchi making is easy! It can be a time investment, but not even that big of one. I’ve made this for dinner two Tuesdays in a row!

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It’s potatoes, boiled then mashed into dough (with a few other things). The frying is optional, but I recommend it. A lot of people who don’t think they like gnocchi, like it once it’s got a bit of crunch to it. You can very easily sub out gluten-free flour for all-purpose wheat flour in this instance.

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Potato Gnocchi
Serves 4

4 large Russet potatoes, cut in half and boiled until soft
1 tablespoon salt
3/4 cup all purpose gluten-free flour (mine, I use brown rice, never white), plus more for rolling out
1 tablespoon egg replacer, mixed with 1/4 cup warm water
Extra virgin olive oil, to prevent sticking

Bring the Russets to a boil in salted water and let them simmer until they are tender. Drain and let cool until you are able to handle them. Remove skins. Using a potato masher, potato ricer or  a stand mixer (my favourite) mash the potatoes until no lumps are left. Bring a large pot of water to a boil.

Add the flour, egg replacer and mix with your hands until a dough forms. You’re going to know it’s ready when they stop feeling like mashed potatoes and it starts to feel like dough. Pull out a handful onto a well-floured surface and work it into a ball. Using your hands, roll out the dough into a long, cylindrical shape, about a half inch across. Cut the gnocchi into approximately half-inch pieces with the sides of a fork and then roll each piece towards you with the tines of the fork. Test boil the first batch – drop the gnocchi in and take them out once they rise to the top. If the gnocchi feel too soft, work more flour into the dough. Otherwise, set the boiled gnocchi aside and add olive oil to prevent sticking. Roll out remaining dough, working more flour in on the surface, as is needed. Boil and drizzle with oil, as you go along. Some people eat the gnocchi right now, but I think the frying make them far more delicious.

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Frying

Heat a large non-stick skillet over medium high heat. Add the gnocchi in batches, making sure they’re not touching. Fry until golden brown, flipping sides once they’re achieved the ideal colour.

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Serving Suggestions

Any kind of sauce you like, really. Pesto is fantastic on gnocchi. Marinara is a natural. Treat it as you would any pasta and eat it as you like.
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Jasmine Grapefruit Green Iced Tea

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This is a winning combination! I made some sangria the other day and had leftover grapefruit simple syrup and I’ve put it to great use here. Very light, slightly floral and bright in flavour, this is a lovely and refreshing drink for the hot summer (or as it is right now where I am, a hot spring) coming up.

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Grapefruit Simple Syrup (Simplified version of this recipe)
Makes 2 cups

Zest of one pink grapefruit
1 cup granulated sugar
1 cup water

Zest the grapefruit and add it to the granulated sugar. Stir the zest into the sugar, making sure to use your muscles. Cover the mixture and let it sit for an hour. Bring 1 cup of water to a boil and add the sugar. Stir to combine. Let it boil for a couple of minutes. Take off heat, strain out zest (don’t be too fussy), and set aside to cool.

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Jasmine Grapefruit Green Iced Tea
Makes 2 litres

8 jasmine green tea bags
1 litre boiling water
1/2 cup grapefruit simple syrup
Juice of half a grapefruit
Plenty of ice
Lemon slices, for garnish

Add the boiling water to the tea bags and let them steep for five minutes. Remove the tea bags and let cool enough to pour into your serving container. Add the simple syrup, grapefruit juice, ice to the top of the two litre container and the lemon slices. Pour into ice-filled glasses and garnish with more lemon slices.

Build-Your-Own-Signature-Chili (Vegan, Gluten-Free)

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It seems everyone has an idea of how to best make chili. If you don’t, it might feel overwhelming to start. It’s really a great meal, as I’m sure you know already, so I thought I’d do up a masterpost on some of the different options you have! It’s a wonderful place to start cooking, very forgiving of your mistakes and easy to customize according to what you have on-hand.

Let’s go!

Tomato base + flavour base + herbs and spices+ protein + spice level + texture + liquid + toppings = chili

Tomato Base

I generally use canned whole tomatoes because I get to squish them with my fingers, a bit of tomato paste and whatever ripe fresh tomatoes I have hiding at the back of the fridge. For your tomato base, you can use any or all of the following:

  • canned whole tomatoes (with or without spices)
  • canned stewed tomatoes
  • strained tomatoes
  • fresh tomatoes
  • canned tomato sauce
    Plus Tomato Paste

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Flavour Base

Your flavour base is going to include all those wonderful vegetables that give the most basic amount of complexity to any dish. You may have noticed I add them to most things I’m cooking and they are necessary staples in any kitchen putting out homemade food. You can dice them or chop them large for more texture. They are:

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  • Onions
  • Garlic
  • Celery
  • Carrots

Herbs & Spices

The herbs and spices that go into a chili are so wide and varied. I like the warm background notes of cinnamon and cocoa to balance out the spiciness and to complement the acidity of the tomatoes. I should say, the only non-optional one is the chili powder and you should use about 2 tablespoons for every serving of chili you’re making, but really taste and see what you like. Choose from any of the following and add a healthy pinch of any or all of the following:

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  • Chili Powder
  • Thyme
  • Oregano
  • Basil
  • Marjoram
  • Bay Leaves
  • Savoury
  • Celery Seed
  • Cumin
  • Coriander
  • Cilantro
  • Flat Leaf Parsley
  • Cinnamon
  • Cocoa Powder
  • Paprika (sweet, smoked, spicy)
  • Salt and Black Pepper, to taste

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Protein

The protein you choose to add to your chili feels rather unimportant compared to the rest of the fun ingredients, but that’s probably just me. Use whatever combo you want/have in the pantry!

  • Textured Vegetable Protein
  • Veggie Sausages, chopped
  • Lentils
  • Kidney Beans
  • Chick Peas
  • Black-Eyed Peas
  • Black Beans
  • Pinto Beans
  • Baked Beans, specifically the sweet Canadian/British kind
  • Literally any bean…
  • Extra Firm Tofu
  • Smoked Tofuprotein

Spice Level

I’ve put spice level in a separate category because every single person has a different idea of how spicy they would like their chilli. I like spicy food, but I also think just tossing in pepper after hot pepper is a lazy way of covering up a lack of complexity. Learn to balance your food. If you’re into far spicier food than your friends, maybe think about serving some sliced peppers on the side

  • Fresh Hot Peppers, any kind
  • Canned Jalapeño Peppers
  • Hot Sauce, such as Cholula or Tabasco
  • Cayenne Pepper
  • Red pepper flakes

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Texture

Texture is the fun part! It’s where your creativity can really take over (or you can clean out the crisper)! I like to add sweet vegetables to my chili and to get a good bite, I always add butternut squash. It’s all up to your palate and budget, though.

  • Butternut squash
  • Any Winter Squash, like pumpkin or kabocha
  • Zucchini
  • Patty-pan squash
  • Sweet Potato or Yam
  • Eggplant
  • Corn, Canned, frozen or fresh
  • Bell Peppers
  • Mushrooms, canned or fresh
  • Leafy Greens, such as chopped kale or spinach
  • Golden Beets

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Liquid

Some liquid will need to be added to the chili. I added some leftover wine aperitif leftover in the fridge which had hints of chocolate in it, so it was the perfect addition to this. You might also try a little of any of these in addition to water:

  • Cold brewed coffee
  • Beer, something dark
  • Red wine

Toppings

To top your chili is totally optional, but dollop of this or that is really quite pretty. I absolutely love fresh cilantro on top of my bowl of chili.

  • Vegan Cheese Shreds
  • Non-Dairy Sour Cream or Cream Cheese
  • Chopped Cilantro
  • Corn Chip
  • Corn Tortillas
  • Green Onions
  • Lime Wedges

Once you have all your ingredients picked out, you can go about this two ways:

1. Throw it all in a slow-cooker  with a cup of water per serving (or pot and bring to a boil, then simmer for as long as you have).
2. Sautee your flavour base in a little olive oil, add the rest of your ingredients, bring to a boil and simmer for as long you have.

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My Signature Chili Recipe for Two

1/2 teaspoon olive oil
1 yellow onion, diced
1 stalk celery, diced
1 medium carrot, diced
1 large can tomatoes
1 fresh tomato, chopped
1/4 cup chili powder
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon paprika
Handful fresh cilantro, chopped
1/4 cup dry brown lentils
1/4 cup chickpeas
1 large bell pepper, chopped small
1 small sweet potato, chopped small
1 cup water
1/2 cup wine aperitif

Heat oil in a medium sized pot over medium heat. Add the onions, celery, garlic and carrots and let them start to sweat. Salt them and add the remaining ingredients. Bring to a boil, stirring often to prevent sticking. Reduce heat to low and let the chili simmer for at least 20 minutes, but keep in mind, the longer this simmers, the better it will become.

Chili Troubleshooting 101

Question: Help! My chili is a little watery and lacking that rich, dark red colour I’m used to seeing!

Answer: It’s one of two things – 1. Your vegetables are not fully cooked yet and they have not released all their water. Keep it cooking and it will reduce down to a more suitable consistency. 2. Your tomato base is the thing that is too watery. In this case, you should add a couple tablespoons of tomato paste and you should be up to speed. You might also add a couple tablespoons of cornmeal and let that cook for another fifteen minutes or so.

Question: My chili is too spicy! Can I fix that?

Answer: Easiest way to fix this is to make sure that you add the ingredients from the spice level category in conservative amounts and taste throughout to make sure you achieve only the spiciness you want. If you’ve already done it, add more vegetables from the texture category, some more beans or tofu, cinnamon and cocoa powder.

I did this once. I added a 1/4 cup of cayenne pepper instead of chili powder. Ouch. It was probably the only meal I’ve never been able to fix. Don’t do that.

If you have any concerns, let me know so I can add them into this troubleshooting guide!

 

Tropical Mousse (Vegan, Gluten-Free, Soy-Free and Raw)

This recipe is so easy! It’s fresh, creamy and so refreshing! Summer is fast approaching in the northern hemisphere and mousse like this makes for a perfect warm-weather dessert.

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Makes 2 servings (but I won’t judge you if it’s just one)

2 ripe ataulfo mangos
1 cup pineapple cubes
1 cup full fat coconut milk
Juice of one lime
1/2 teaspoon lime zest
Raspberries and mint, for garnish

In a food processor or high powered blender, combine the mangos, pineapple, coconut milk, lime juice and lime zest and blitz until soft and creamy. Pour into serving glasses, layering with fresh raspberries and topping with mint leaves and more raspberries.

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Basic Chocolate Cupcake (Vegan, Gluten-free, Soy-free)

This recipe is great for a pinch when you want something homemade but don’t need to pull out all the stops. People love them! They’ll never know you made the cake in one bowl (but I’ll know). I used a very slightly adapted recipe from The Joy of Vegan Baking, which is a totally amazing starting point for vegan bakers. As far as I know the simplicity of the recipes is owning to the fact that it is a war-time invention meant to give you cake through the rations.

I’m going to go ahead and say it: Be careful how your choose to pipe the chocolate frosting on or it will look like, well, something you don’t want it to look like. Alternatively, you might choose to do another flavour like vanilla or raspberry.

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Chocolate Cake

Makes 12 cupcakes

1 1/2 cups all-purpose gluten-free flour (mine)
1 cup granulated sugar
1/4 cup cocoa powder
1 teaspoon baking soda
Pinch of salt
2 teaspoons vanilla extract
1/3 cup canola oil (or any other neutral oil)
1 cup cold coffee (I used brewed and cooled espresso)
1 tablespoon apple cider vinegar

Preheat oven to 350 F. Place liners in muffin tin. In a large mixing bowl, combine all the dry ingredients and whisk. Add the liquid ingredients and whisk until smooth. If you’re using gluten free flour, there is no risk of over-mixing, so relax. Scoop into liners, filling them 2/3 full. Bake for 15 to 20 minutes or until the cake springs back at your light touch. Let cool.

Basic Chocolate Frosting

1 cup non-dairy margarine, softened
3/4 cocoa powder
1 teaspoon vanilla extract
1/2 vanilla bean pod, scraped (optional)
4 cups icing sugar
2 – 3 tablespoons non-dairy milk

In a large bowl, using a hand or stand mixer, whip the margarine for 2-3 minutes, until it starts to lighten in colour.  Add the cocoa, vanilla extract, and vanilla bean (if using) and mix until combined. Slowly add the icing sugar, thinning out with non-dairy milk as needed. Pipe onto cupcakes.

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Fried Tomatoes

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This wouldn’t be much of a Harry Potter food project if I didn’t get to these fried tomatoes at some point. Easy and classic, there’s not much more to say. I used my standard gluten-free flour mix with no troubles and no substitutions made.

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If you’ve never had tomatoes with your big weekend breakfast spreads, I highly suggest giving them a whirl. 

Serves 2

1 ripe tomato, sliced not too thin
1/4 cup gluten-free flour (mine)
1/4 teaspoon salt
Freshly cracked black pepper, to taste
2 tablespoons canola oil (whatever neutral one you have on hand)

Whisk flour, salt and pepper together in a shallow bowl. Dredge sliced tomatoes in flour. Heat canola oil in a large non-stick skillet over medium-high heat. Fry each slice of tomato until that ideal golden brown colour is achieved on either side.

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