French Country Vegetable Soup for Two (Vegan, Gluten-Free, Soy-Free and Oil-Free)

In my quest to make quick and easy dinner recipes in small portions, I’ve taken to testing them out in the day in between my other activities. This helps ensure they are really low-prep. This soup is inspired by Amy’s Kitchen’s French Country soup but is lighter in consistency and richer in herb flavour.

Ready to go in half an hour! The ingredients are really flexible, so add or subtract as you see fit. You want to add a potato or a handful or rice, go ahead! Red pepper or fresh basil? Do it! Soup is fun and easy!

Soup

1 cup white beans (any kind you like, really)
540 ml canned tomatoes (diced, whole, stewed, anything)
1 small zucchini, diced
1 small yellow onion, diced
5 cloves garlic, minced
1 large carrot, peeled and diced
1 stalk of celery, diced
1 tablespoon herbs de Provence
1/2 teaspoon lavender (if your herbs de Provence does not contain it)
1 teaspoon of salt
2 tablespoons dried chanterelle mushrooms, re-hydrated according to package directions.
1 litre of water
Handful of leafy greens, your choice (optional)
Black pepper, to taste

Combine all ingredients, except the leafy greens and black pepper, in a pot. Bring to a boil over medium-high heat. Reduce heat and let simmer for fifteen minutes, or as long as you have! Just as you’re ready to eat, toss the leafy greens into the soup, taste for seasonings and serve hot.

Easiest Buckwheat Waffles (Vegan, Gluten-Free)

I wanted to create a gluten free waffle for folks who can’t eat gluten to enjoy but more than that – an easy waffle anyone can make for themselves or their gluten-free friends. Buckwheat flour is widely available and makes for fantastic crepes, pancakes and now waffles!

I never feel great after eating pancakes and they’re a lot of work when you don’t have a griddle, so they automatically become the main. I stopped making them when I stopped eating gluten. The problem is, I really love a bit of something sweet alongside a full breakfast. Enter the waffle – mix, pour and forget! I whipped these together in less than 15 minutes! They’re perfectly crispy on the outside and unbelievably fluffy on the inside. They reheat perfectly in the toaster.

Makes 8-1/2 cup waffles

2 cups buckwheat flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons ground flax + 1/3 cup water, mixed to form a gel
2 cups non-dairy milk (plain or vanilla)
1/2 cup canola oil (or melted non-dairy margarine)

In a large mixing bowl, whisk together the dry ingredients. Create a well and add the wet ingredients. Whisk until smooth. Set aside. Turn on the waffle maker. You’ll want a thick batter, but you can thin it out with a little more non-dairy milk before cooking. Cook each 1/2 cup waffle for about 5 minutes. Serve with maple syrup or whatever you like.

Maple Coffee Creamer (Vegan, Gluten-Free and Soy-Free)

I have a genuine love for coffee, as you may have noticed.  I’m a black coffee drinker, but every once and a while, there’s a week where I want to cream it up. I can’t have cream without sugar in my coffee and vice versa, so this is just a lil’ sweet to please my taste buds.

Why not make your own coffee creamer? It saves money and you can control the ingredients! This cream is so rich and it stirs into your coffee smoothly. I live in Quebec, so we put maple in everything! Feel free to sub agave nectar and adjust the sweetness level to where you’d like it.

1 cup raw cashews, soaked at least 4 hours (I went for 48 but that’s because I forgot)
1 1/2 cups water
2/3 cup maple syrup
1 1/2 teaspoons vanilla

Drain soaked cashews and rinse. Combine all ingredients in a blender and let it whirl until smooth. Taste and adjust sweetness to your personal preference, though I thought this was absolutely perfect.

Pineapple Margarita

I don’t really drink. In fact, my inability and lack of desire to drink is somewhat of a continuous joke around here. I used to tolerate alcohol very well, even though I was never much of a partier. Now I’m too old to party but that’s besides the point. However, my roommate is somewhat of an expert and he came with a backlog of wine and spirits and I’m trying to learn to appreciate it. I know there’s a lot to be learned and it can complement food so well, so here we are at my first bloggable cocktail.

Why isn’t this more popular? The spicy salt rim is the ideal complement to the tropical pineapple flavour. Tart and sweet; so refreshing.

Spicy Salt Rim

2 tablespoons sea salt
1/2 teaspoon cayenne pepper
1/4 teaspoon coriander

Mix together on a saucer and set aside.

Pineapple Puree

Makes 2 cups

1 small, ripe pineapple, peeled and chopped
1/4 cup agave nectar

In a high-powered blender or food processor, pulse pineapple and agave nectar until completely smooth. Set aside and get out your shakers.

To make 1 margarita

1.5 oz white tequila
1/2 oz Cointreau
1 1/2 oz freshly squeezed lime juice (I used one juicy lime)
1/4 cup pineapple puree
1 3/4 cup ice
Lime, mango and pineapple wedges, for garnish

Run a lime wedge over the edge of your glass and rim it with the salt. Combine all ingredients in a shaker and shake until that satisfying cold reaches your hands. Pour into the rimmed glass and garnish as you wish. Relax.

Fiddleheads

I want to talk to you briefly about fiddleheads, the alien-looking spring vegetable of my nightmares. Seeing as my husband’s food allergies limit his list of edible vegetables so greatly, a new one is always going to be attempted. Except, these weren’t new…

I tried them about five years ago at a Christmas dinner and they immediately became my sworn enemy. They were boiled and more bitter than anything I’d ever eaten. They ruined the rest of the food that night because that taste just wouldn’t go away.

Being the internal optimist that I am (never mind the deadpan snarker), I filled a bag and agreed with myself to eat one again (and give the rest to Devon). To my great surprise, they were unbelievably delicious. I thought they were a little bit like less-sweet asparagus. So savoury, so rich, so full of umami that I must be wrong about everything I ever thought I was right about. My roommate says that fiddleheads are so amazing that they will save any meal: don’t like the potatoes on your plate? Eat a fiddlehead with it and suddenly it’s heaven.

Lesson being, please revisit foods you’re not so sure about at different points in time, with different preparation methods. These were an absolute revelation.

Here’s all I did:

1 teaspoon extra virgin olive oil
2 cups fiddlehead ferns, brown ends trimmed and washed
1 large clove garlic, diced
Pinch of cayenne pepper
Salt, to taste

In a microwavable container, cover fiddleheads with water. Microwave for about 4 minutes or until the water is very hot and the fiddleheads have had a chance to slightly darken. Over medium heat, in a skillet or wok, heat the olive oil. Drain the fiddleheads and add to the oil. Sautee until the fiddleheads have begun to brown and add the garlic, cayenne and salt. Serve with anything you like.

The Best Vanilla Cupcake (Vegan, Gluten-free)

OK, vegans and vegan-allied people, we need to talk about your vanilla cakes. True to my nature, I’m going to be blunt: your vanilla cakes are awful. I know, I know, anything you can do, I can do vegan and all that. I understand the knee jerk reaction to jump the defence of any and all vegan foods. The vanilla cakes are stodgy and gummy, taste of baking powder and are far too heavy. This all distracts from what is supposed to be the most light and fluffy cake in your baking arsenal. You know the recipe I’m taking about if you’ve ever made vegan vanilla cupcakes. It’s a disgrace. You try to google a different recipe and that one comes up over and over. I knew I could do better. You can do better.

The thing about vanilla cake is – well, you have to bring your best to the table because it’s so simple and the flavour is so muted that any imbalance is going to stick out. Texture is everything. There’s a reason chocolate cake is easier to make taste delicious; every flavour outside of vanilla is going to be more forgiving.

In honour of my milestone birthday coming up this Sunday, I am debuting a recipe I’ve been working on for the better part of a year. It only seems fitting that I post this for such a big birthday. 10 points to whatever Hogwarts’ House you belong to if you can guess it.

These are everything I wanted: a balanced vanilla cake with the right amount of moisture while avoiding being too heavy. It’s light and fluffy. Just the right amount of sweetness; perfect as it is or dressed up.

I’ve used my vanilla bean frosting from my Gayke, but feel free to leave out the vanilla bean for a cheaper alternative.

Makes 12 cupcakes

1/2 cup silken firm tofu
1/2 cup non-dairy milk
1 teaspoon apple cider vinegar
1/2 vanilla bean scraped (optional)
1 1/2 teaspoon vanilla extract
1 1/3 cup all purpose gluten free flour (mine)
3/4 cup granulated sugar
1 1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cup non-dairy margarine, softened cut into 4 pieces
1/4 cup non-dairy milk

In a blender or food processor, whip together the non-dairy milk and firm silken tofu until smooth. Add the apple cider vinegar, vanilla bean and vanilla extract, blitz one more time and set aside.

Preheat oven to 350 F. Add liners to the cupcake tins. In a large mixing bowl, whisk all the dry ingredients together. Using a hand or stand mixer, add the non-dairy margarine one piece at a time. Mix until the mixture starts to look like wet sand. Add the milk and tofu mixture and stir to combine. Lastly, add the 1/4 cup non-dairy milk and whisk until the mixture is smooth. Fill each cupcake liner 2/3 full and bake for 20 minutes, until the tops have achieved a light golden brown hue.

Set aside to cool completely.

Vanilla Bean Frosting

1/2 cup non-dairy margarine, softened
1/2 vanilla bean, scraped
3 cups icing sugar
1 teaspoon vanilla extract
1 tablespoons non-dairy milk (if needed)

Get your mixers ready. Using a hand mixer and great strength or a stand mixer, whip the margarine for about 5 minutes. It will become like satin and take on a lighter colour. Add the vanilla bean and mix an additional minute. Slowly begin adding the icing sugar. Add the vanilla extract and splash of the milk. Finish off the icing sugar and mix for another 5 minutes. Taste and add more milk, if you feel the frosting is too dry.

Pipe onto cupcakes and top with sprinkles, candles or whatever else strikes your fancy.

 

Split Pea Soup for Two (Vegan, Gluten-free, Soy-Free)

People like soup. People like soup but not necessarily enough to make a dozen servings. Here I come in with my new life-saving series on soups for two! Soup is a really fantastic vehicle for learning how to cook because it is very forgiving and easy to cover up your mistakes. You can learn what flavours go together and what combinations you like best. Texture is not an especially big worry since you can choose from broth-y, stew-y or blended. Honestly, I think it’s the best method to learn how to cook intuitively with.

I’m starting with pea soup because oh, my goodness! split peas are easy to make delicious. My mom made pea soup a lot when I was a kid but I hadn’t grown into liking the little pulses just yet. I regret that now.

Fast, easy and cheap, you’re going to love this soup.

Prep time: 5 minutes
Cook time: 25 minutes, mostly idle

1 teaspoon extra virgin olive oil
1 small yellow onion, diced
1 leek, green part, diced
1 medium carrot, peeled and diced
2 inner stalks celery, diced, green leaves included
1 large clove garlic, diced
1/2 cup diced rutabaga (optional, was a 1/4 of a large one)
1/2 teaspoon thyme
1/2 teaspoon savoury
1 bay leaf
1 cup split peas (green or yellow)
2 cups vegetable stock (or water)
2 cups water
Salt and pepper, to taste

Chop all your vegetables (or buy a pre-cut mix!). Heat the oil in a medium sized pot, over medium high heat. Add the chopped vegetables, sprinkle with salt and let them begin to sweat, stirring occasionally. Once the vegetables have begun to release their water, add the spices and cook for an additional minute. Add the split peas, stock and water and stir. Bring to a boil and then turn the heat down to medium- low and let the soup  mingle at a low boil for 20 minutes, stirring every so often to prevent any sticking. The soup is ready when the peas and rutabagas are soft and most of the liquid has disappeared. Check for seasonings and serve any way you like.

If you’re keeping a serving in the fridge, make note that pulses will continue to absorb water and you may want to reheat with a little extra liquid.

Scrambled Tofu and Greens (Vegan and Gluten-Free)

Given my husband’s endless food allergies, we really have to be creative when it comes to vegetables. I have my weekend morning tofu scramble down to a science by now, so why not jazz it up with a huge pile of greens? Dinosaur kale, in this case. I’m really into it because it retains a great deal of its texture once cooked and that’s not true of most leafy greens. Today’s tofu is seasoned with spices reminiscent of breakfast meats but in now way. shape or form tries to imitate them.

Serves 4

Scrambled Tofu

1 tablespoon non-dairy margarine (oil is fine but the flavour of margarine is better)
1 small yellow onion, peeled and diced
1 lb firm tofu, crumbled with your hands
1/2 teaspoon garlic salt
2 tablespoons nutritional yeast
1/2 teaspoon sage
1/4 teaspoon nutmeg
1/4 teaspoon smoked paprika
1 tablespoon apple cider vinegar
Pinch of turmeric
1/4 cup shredded vegan cheddar (optional)

In a large skillet, melt the margarine over medium-high heat. Add the onions and a dash of salt. Add the tofu, garlic salt and nutritional yeast. Let it sit still in the pan until the tofu starts to brown, then turn the heat down the medium and add the vinegar and remaining spices. Once the kale is done, add that and stir to combine.

Sauteed Kale

2 bunches dinosaur kale, stems removed, cleaned and roughly chopped
1 lemon, juiced
Pinch of red pepper flakes
Sprinkle of salt

In a large skillet or non-stick wok, over medium heat, add the washed (and still damp) kale. Pour the juice of one lemon over the kale and stir to coat. Sprinkle with red pepper flakes and a little salt and sautee until the kale has softened and darkened in colour a little. Add to the tofu. taste for seasonings, and then serve hot with potatoes, toast, baked beans or whatever your breakfast favourites are.

Spicy Cashew Queso Fresco Stuffed Peppers (Vegan, Gluten-Free and Raw)

In Quebec, appetizers are called entrees. In the ROC (Rest of Canada), entrees are the main dish. Life is confusing for more than just this reason. Eat these as an appetizer, entree, snack or whatever you want to call that meal.

I found a bag of mini bell peppers at my favourite grocery store and immediately knew I wanted to stuff them. I was feeling ambitious, so I set out to make a cashew cheese. I have dreams of becoming an artisan vegan cheesemaker, but hesitate to use too many cashews since Husband is so allergic. It’s a big process when I use nuts in the house to make sure everything is clean and there’s no risk of cross-contamination.

These are just so delicious. I don’t know what more to say. Try them for your next party – they’ll knock your guest’s socks off.

Spicy Cashew Queso Blanco

Makes 2 cups

1 1/2 cups raw cashews, soaked overnight
1/2 cup water
Juice of 3 limes
2 tablespoons roughly chopped cilantro, stems included
4 green onions, roughly chopped, white parts included
1/4 cup nutritional yeast
1 tablespoon cumin
1/2 tablespoon coriander
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon oregano
2 cloves garlic, diced
1/4 teaspoon salt

In a food processor or high powered blender, start to break down the cashews. Once they’ve been broken up, add the water, cilantro, green onions and nutritional yeast. Next, combine all spices, garlic and salt in a mortar and pestle and grind until the garlic starts to break down. Add the spice mixture to the cashews and blend until thoroughly combined. If you feel the cashews are becoming creamy enough, add a little more water. Grind for at least 4 minutes or until desired texture is achieved. Set aside and chill until ready to use. 

Preparation

15 to 20 mini bell peppers, tops off and seeds cleaned out
Boston lettuce, for wrapping and lining
Cashew queso blanco

Fill a ziplock or piping bag with the cashew cheese. Twist a half piece of lettuce around your index finger and stuff bell pepper with that. Using the ziplock bag with the tip cut off or the piping bag, fill each bell pepper with cheese, so it just reaches the top. Alternatively, stuff the peppers with the cheese and wrap lettuce around the outside. 

 

Schzewan Pepper and Sesame Tofu Stir Fry

I hesitated to put up a stir fry recipe, but seeing as it’s Friday that means this can be STIRFRIDAY and I’ll do anything for a pun. Anything. Perhaps you’d noticed my blog’s name is a pun?

The tofu is simple, has a little bite and is very tasty. The vegetables are prepared without fuss and using guidelines I learned in my eighth grade cooking class. Serve with any kind of rice you like. I did Jasmine because it’s been years since I had any and I didn’t want to wait for brown.

Tofu

1 portobello mushroom cap, cleaned with a paper towel
1 lb extra firm tofu, cut into small pieces
1 tablespoon toasted sesame seeds
1 tablespoon Schzewan peppercorns
1/2 teaspoon garlic salt
Good pinch red pepper flakes
1 tablespoon nutritional yeast
1 teaspoon sesame oil
1 teaspoon canola oil

Chop cleaned mushroom and tofu into bite-sized pieces and place in a bowl. In a mortar and pestle, crush the sesame seeds, peppercorns, garlic salt and red pepper flakes until the peppercorns have broken up and the sesame seeds have become fragrant. Toss the tofu and mushrooms with the spice mixture, nutritional yeast and sesame oil. In a wok, heat canola oil over medium high heat and add tofu and mushrooms. Sautee until the mushrooms have released their juices and the tofu has browned, about 7 minutes. Set aside.

Vegetable Stir Fry

1 teaspoon canola oil
1 head broccoli florets
1/4 small head of cauliflower
3 medium carrots, peeled and cut on a bias
3 stalks celery, cut on a bias
1 large white onion, peeled and sliced
5 cloves garlic, diced
1 teaspoon ground ginger
2 cups vegetable stock
2 tablespoons corn starch
3 tablespoons cold water
1 tablespoon tamari soy sauce
Juice of half a lime
Salt, to taste

Heat oil in a wok over medium heat. Add vegetables and sautee for several minutes. In the meantime, prepare your stock. I use cubes, so I add boiling water to a 2 cup mason jar along with the cube and shake to combine. Whisk together cold water and corn starch. Mix stock and corn starch together and add to the wok. Allow the sauce to reduce, moving the vegetable around every so often so nothing sticks. Add the tamari and lime juice and taste for seasoning. You may want to add a sprinkle of salt or a dash of Sriracha. The vegetables should be tender crisp and the sauce should be shiny and thick when you’re done, about 10 minutes total. Serve with rice or noodles of choice and top with tofu and mushrooms.

Bask in the glory of your delicious pun of a dinner. Eat only on Fridays.