Whole Wheat Vegan Bread - Recipe

Pour 2 1/2 cups of warm water in a large bowl

Mix in... 

1 tbsp of molasses

2 tbsp of yeast

3 cups of whole wheat flour

...leave in bowl, covered with a towel or cloth for at least 30 min

Then mix in...

1/3 cup more of molasses

1/4 cup each of vegetable oil and milk

1 tsp salt

Gradually add 3 1/2 cups of white flour

...knead all ingredients together as you add the flour

Split dough into 2 separate, greased bread pans

Let rise for at least 2 hours or so

Preheat oven to 350. Bake for 40 min!

If you wanna get experimental, you could steep chai spices into the warm water, delish!

Super Simple Epic Guac - Recipe

This is some EPIC guac, right here, esseh!! It's creamy, avocado-y and delicious, I swear, meng!

Firstly, mash the innards of 1 avocado
Add 1/4 cup of fatfree plain Organic yogurt (Olympia brand, as per usual, is awesome!)
Throw in a dash of cumin, cracked pepper (a sprinkle of salt if you so please)
A few drops of your hot sauce of choice
Squeeze half a lime into the mix
...and stirrrrrr it all up!
Hint: My mother's secret was to add a generous dollop of salsa, so do it up if you have salsa in the fridge.

Enjoy with unsalted Que Pasa chips, awww yeah!

Carrot, Ginger & Broccoli Soup with Vegan Bread - Recipe

In a medium skillet, heat a little bit of olive oil
Throw down 1/2 a red onion, chopped, plus a garlic clove, chopped, and a big nub of grated ginger

Separately, pour about 2 inches deep of water, and a metal strainer across the rim of the pot (setup for steaming)
chop broccoli and carrots, and steam those baybays until they're soft. Add those to the separate skillet, then pour 3 cups of low-sodium vegetable broth, reduce the heat
Sprinkle a tablespoon of cumin
Crack some pepper into the mix as well
Some chilli flakes add a solid kick
a tsp of ground ginger (optional)
a pinch of salt

Using a handblender, or a food processor, or some sort of other blender-type device and smooth the soup to soup-consistency

Serve warm with a slice of Vegan Bread http://emilietarianism.blogspot.com/2011/06/vegan-whole-wheat-bread-recipe.html

Roasted Red Pepper Hummus - Recipe

The hummus addiction continues... This time, with cumin and oregano roasted red peppers!

Preheat that oven to 350, first off...
Throw all these ingredients into a bowl and stirrrrr it up...
2 tbsp olive oil
a few hefty teaspoons each of cumin and oregano
one seeded, quartered red bell pepper
...pour onto a baking sheet, and put that sucker into the oven. Roast those up for a good 25-30 min


In a food processor...
1-2 cups of chickpeas/garbanzo beans (same diff)
a spoonful each of cumin and oregano
lotsa pepper and a pinch sea salt to taste
a shot of rice vinegar
When the peppers are ready, throw them in as well

Serve with unsalted tortilla chips :)

Falafel Quesadilla - Recipe

Inspired by The Coup's Falafel Quesadillas http://www.thecoup.ca/ , this recipe is my own take on my favourite lunch meal from Calgary's most radically amazing vegetarian restaurant. I couple this quesadilla in all its warm, spicy goodness, with some Homemade Tzadziki 
http://emilietarianism.blogspot.com/2011/03/super-easy-homemade-tzadziki.html

First off, you require a whole grain tortilla in which you will eventually enclose around the ingredients.
Heat the oven to 350. In a bowl, drizzle some olive oil. Sprinkle some cumin into there as well, and a dash of oregano. Mix it up, then add a seeded, quartered red bell pepper, and coat up that baybay. Place the pepper pieces onto a baking sheet and roast for about 25-30 min, or until the pepper is soft and bendy.

Meanwhile, in a pan, heat a drizzle of olive oil over medium heat
Throw down some chopped red onion and some chopped garlic...with your choice of a few drops of your fave hot sauce
Each falafel ball should yield about 4 or 5 discs when you cut them up. (I buy the falafel balls from Community Natural Foods) Use however many you please, but usually one ball should suffice per tortilla

Heat a separate pan on medium heat. I like to spray the pan with this olive oil spray I found, then throw down that tortilla. Now, when you're filling that thing, make sure you pile your ingredients onto half of the tortilla, because you're going to fold over the other side (I thought I'd better explain if there are any quesadilla virgins out there)

Place the red onion and garlic combo, falafel discs, Decide whether you feel like some crumbled light feta, or whether goat's cheese is what you'd rather. Either one rocks!
Some lettuce is cool, too, or mixed greens type thing, if you so please

Remove the now-roasted red peppers from the oven and chop them up into smaller sliced before loading them into the tortilla
Fold that in half, and flip, because the one side should be crisping up, but not charred. Vital that it's not charred, unless you like it like that...

Once it's been cookin' on both sides, flip 'er onto a plate, chop it down the middle so you have 2 perfect-sized quesadilla pockets. Dip it in the Tzadziki (recipe near the top of this post!) and put on a sombrero or somethin'!

Honey Mustard-Glazed Baked Tofu & Steamed Broccoli w/ Yogurt Dill Dressing - Recipe

Long story short, I had a rough weekend of starchy foods and rich sauces, so come Monday, I'm feeling like having a dinner that'll fill me up and taste divine. This creation incorporates sweetness and spice; a lovely balance of flavours!

Start out with...
extra firm tofu, cut into 1-inch cubes

In a separate bowl, whisk together...
2 tbsp olive oil
1 tsp tumeric
1 tsp ground ginger
Pinch of cayenne
Salt + pepper to taste
1 tsp Amano brand Genmai (brown rice) miso
1 tsp yellow mustard
a squirt of honey
3 drops of Sriracha
...once those are all whisked up, pour into a plastic bag
Throw the tofu cubes in too, and let marinade for 45min-1hr...Keep in mind, the flavours intensify the longer you let the tofu marinade!

Meanwhile, preheat the oven to 425

Once the tofu is all marinaded, place onto a parchment paper-lined baking dish. Pour a bit of the marinade over the tofu before placing in oven
Bake on one side for 6 min, flip pieces, bake 6-8 more min

For the broccoli, pour about 2 inches deep of water into a pot. Bring to a boil, and place a metal strainer above the pot, filled with chopped broccoli. Put a lid to cover the strainer, allow to steam for about 5-7 min

While broccoli is steaming, in a small bowl, mix...
1/4 cup fatfree plain yogurt
1 tbsp dill
1 garlic clove, minced
Pepper

Pour yogurt sauce over broccoli once finished steaming

Once the tofu is all baked, separately mix equal amounts of honey and yellow mustard to pour over prepared tofu. Serve with broccoli as a side. Enjoy! :)

Gnocchi alla Emilia with Caprese Balsamic Salad - Recipe

There are (several) evenings where I return from work, or class, or outings, and I crave a hearty, flavourful, wine-accompanied pasta dinner. Gnocchi pasta is succulent, filling, and delicious. I also could drink Balsamic glaze straight from the bottle, however instead, we will use it as a drizzle for the pasta and some Balsamic vinegar and olive oil for the salad dressing. It is with great passion, and romantic Italian spirit, that I present to you, Gnocchi alla Emilia (me! hehe) with a side of crisp salad to balance the richness of the pasta dish. I have not included a solid source of protein with this recipe, but this allows you to add your choice of chickpeas, tofu, things of that nature.

Gnocchi takes 3 mins to cook, tops. So, we'll bring a pot of water to a boil, but ya don't have to throw the gnocchis in until you're basically done making your sauce. Have your package of whole wheat or spinach gnocchi handy for later, or make your own from a separate online recipe...

To begin, in a skillet/pan on medium heat, fry up a small puddle of olive oil and throw in...
1 garlic clove, chopped
a bit of julienned red onion
some chopped bell peppers
4 chopped basil leaves (or however much you like)
a few dashes of oregano
...Once these ingredients are cooked and soft, you can add your protein if you so choose

Then, reduce heat and add...
1/4 cup basic Marinara sauce (Newman's makes great stuff)
Cracked pepper to taste
1/8 cup fatfree organic yogurt (for creaminess!)
...Stirrrrrr it up. Add gnocchi to the boiling water when your sauce is under control

For the salad...
some torn Romaine lettuce leaves
a few halved cherry tomatoes (they're the cutest!)
3-4 small bulbs of Bufala Mozzarella cheese
...in a separate bowl, pour some olive oil and balsamic vinegar together, and whisk in some pepper and oregano with a fork. Drizzle atop the salad ingredients

Drain your gnocchi, reserving about 1/8 cup of the water. Pour reserved water into sauce, separately. Stir sauce, then remove from stove. Pour over pasta, drizzle with Balsamic glaze (Blaze is a great brand)

Enjoy with a rich, oak-y red wine (a glass...or the whole bottle!)
Muah! Molto Bene!