Salmon Swimming Upstream To Spawn
Coquitlam, BC
November 01, 2021
RECIPE: Vegan Egg Salad
Vegan Egg Salad – But Make It Vegan
for Environment911.org
Every now and then I get a craving for an egg salad sandwich but between the eggs and the mayo, it just ends up being too much for me.
When I found out I could make something that tastes almost exactly like it with Medium-Firm Tofu, and it would have the same texture, I knew I needed to give it a try.
Since then, especially with the addition of Shani Seasoning (a Vancouver company), it’s become a lunchtime favorite for me.
I even made it for an afternoon tea with friends and blew their minds that it wasn’t actually eggs!
INGREDIENTS:
- 1 package of medium-firm tofu (this firmness is KEY)
- ¼ cup of vegan mayo (you might need more to taste) (can also sub a mashed avocado)
- 2 green onions, finely chopped
- 1 celery rib, diced (optional)
- 2 tsp of Shani Seasoning *
- crusty bread
- sprouts or lettuce
* If you cannot find Shani (they ship world-wide), a mix of turmeric, black salt, and fresh ground pepper will work. Taste for seasoning.
INSTRUCTIONS:
Drain the tofu and press to release excess water. You can use a tofu press or wrap the tofu in a clean tea towel and weigh it down with heavy books for at least 10 minutes.
Roughly chop the tofu into small squares (like you would with egg), but you can also optionally finely crumble some of it to give the texture that the yolk has.
Mix the seasoning in with the mayo, and then the mayo, green onion, and optional celery in with the tofu.
Taste for seasoning, and you might need a bit more mayo to hold it together.
Chill until ready to use, and serve on some good crusty bread with your favorite lettuce or sprouts.
Barred Owl
Coquitlam, BC
November 01, 2021
Firesmart Ambassadors
for the City Of Coquitlam
November 01, 2021
RECIPE: Vegan Eggplant Meatballs
Vegan Eggplant Meatballs
I was asked to photograph some prepared dishes for the BC Greenhouse Growers Association, and in addition, I made some of my own for it!
I’m not a huge eggplant person – I've TRIED to like eggplant parmesan, and will tolerate it in a curry – but these vegan “meat”balls are a perfect solution.
Easy to make, and even freeze, get more veggies into your meal routine.
INGREDIENTS
- 1 medium sized eggplant, cut into small cubes
- 4 cloves garlic, minced
- 1 cup breadcrumbs (possibly more if needed) - panko, regular, or gluten free
- 1 flax egg
- ¼ cup parsley, finely chopped (more for garnish)
- ¼ cup basil, finely chopped
- salt & pepper
- olive oil
OPTIONAL:
- ½ cup nutritional yeast
- tsp red pepper flakes
INSTRUCTIONS
Pre-heat oven to 400 (lower if your oven runs hot).
In a large pan, heat a tablespoon of olive oil over medium-heat, then add the minced garlic.
Cook, stirring until fragrant, then add the eggplant, and about ¼ cup of water, and season with some salt and freshly ground pepper.
Cook for about 10-15minutes until the eggplant is tender (add a bit more water if needed).
In the meantime, make the flax egg, and let thicken.
Drain the eggplant mix and set aside.
Line a baking sheet with either a silpat, parchment paper, or spray it with cooking oil.
In a large bowl, add the breadcrumbs, chopped parsley and basil, and the nutritional yeast and pepper flakes if desired, and combine.
Place the eggplant in a food processor, and pulse, add the breadcrumb mixture ¼ cup at a time and pulse, until everything is combined, then place the mix into the bowl. Taste for seasoning and add more salt and pepper, or herbs as desired. Add the flax egg, and stir until it is just combined.
Form meatballs of your desired size - about 1.5 inch works well – and then place on prepared baking sheet. Bake for about 10 minutes, rotate the meatballs, and then bake for approximately another 10 until nice and brown.
Heat your desired sauce, cook your pasta, mix, add your meatballs and serve with option vegan parmesan, and chopped parsley, on top.
ENJOY!
RECIPE: Apple Sauce
RECIPE: Apple Sauce
for BC Living column “From Scratch”
October 2021
Some things are just better when they're made from scratch—and making something with your own two hands provides such satisfaction. When you cook from scratch, you know exactly what ingredients go into your meals, and it offers you the flexibility to adjust your recipe for dietary or taste preferences.
It’s apple season, and I just happened to get a huge bag of them for super cheap. I’m not a big pie person, so I knew I wanted to make applesauce. Not only is a great little side dish for all ages, but it's incredibly easy to make. (And it can be used to replace eggs in vegan baking!) By making it from scratch, you can also control the sweetness.
I recommend not putting any sugar into it while you’re cooking. Depending on the apples you have, they might be sweet enough already. You can add sugar in afterwards when you taste test, or on an individual basis when serving. Try just sprinkling some cinnamon sugar on top for an added kick!
INGREDIENTS
4 lbs of apples (about 10 medium)
½ cup water
Juice of half a lemon
INSTRUCTIONS
Peel and core the apples. I have an apple peeler which makes this job take far less time, but a regular peeler will do as well. Next, dice into small pieces.
Place the apples into a large pot, and pour juice over the apples to help stop them from browning.
Add the ½ cup of water and set over medium-high heat until the water starts to boil.
Bring it down to a simmer and cover, cooking for about 20 minutes until the apples are fully cooked and easy to mash.
For chunky applesauce, use a potato masher and roughly go over them until you have your desired consistency. Alternatively, process until smooth in a blender or with an immersion blender.
Serve warm or cold, and optionally sprinkle with cinnamon.
Makes approximately four cups