Thursday, March 16, 2017

Korean-Style BBQ' Ribs' - vegetarian style

In my search for interesting and flavourful vegetarian dishes I see some amazing ideas, Korean-Style BBQ 'Ribs' were one of them. Earlier in the year while working with my Seitan recipe I decided to flavour up a batch that would give it a nice smoky BBQ flavour. This particular dish has a few different additions to the 'protein' Seitan -  the addition of nutritional yeast, smoked paprika and a few more interesting ingredients and the fact that I baked it instead of steamed/boiled in my recipe for Seitan. Once this was cooked and cooled I wrapped it in plastic wrap and froze it whole, and forgot about it! I was reading an article on the spices and flavours of Korea when the idea came to me and I remembered the smoky seitan in the freezer. and that is how my Korean-Style BBQ Ribs - vegetarian version came to be. A very easy recipe to work with, having the pre made Seitan in the freezer made it even faster. It can be made as spicy or as neutral as your family likes and so very versatile. Whether you serve it over a rice vegetable side dish or just alongside some sautéed cabbage and Mushrooms......wrap it in a pita pocket, dip it in a special sauce...........the possibilities are endless. It can be tailored for every single person in your family❤

Korean-Style BBQ 'Ribs' - vegetarian version

The ingredients you will need for the smoky seitan.

The vital wheat gluten and spices are all ready to be kneaded together.

The smoky seitan dough, kneaded and ready for the next step.

The smoky seitan dough is pressed into a greased 8 x 8 inch baking dish.

The smoky seitan is baked, barbecue sauce has been spread on it. Ready for the BBQ, or as I did cut and marinated for this Korean-Style BBQ 'Rib' vegetarian version.

BBQ 'Rib' recipe

1 cup vital wheat gluten
  • 2 Tbsp. nutritional yeast
  • 1 Tbsp. smoked paprika
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • Several grinds fresh black pepper
  • ¾ cup low-sodium vegetable broth
  • 2 Tbsp. natural peanut butter (any nut butter will work)
  • 1 tsp liquid smoke
  • 1 Tbsp. soy sauce
  • 1 cup barbecue sauce of choice, plus more for serving

  • Preheat oven to 350 F. Lightly grease an 8x8 baking dish and set aside.
    In a medium bowl, stir together vital wheat gluten, nutritional yeast, smoked paprika, onion powder, garlic powder, and pepper.
    In a measuring cup, whisk together broth, peanut butter, liquid smoke, and soy sauce until incorporated. Pour mixture into bowl with the dry ingredients, and stir gently until well-incorporated and the mixture has formed a soft dough. With your hands, knead gently for 2-3 minutes.
    Transfer mixture into greased baking dish and flatten so it's spread evenly across the entire pan. Use a knife to make one lengthwise cut across the dough, then cut evenly crosswise to make 1-inch slices. You don't need to pull them apart; you just want the ability to easily separate them after grilling .Place the pan in preheated oven and bake for 25 minutes.
    At this point if making the Korean-Style BBQ 'Ribs' follow the method below.


    1/2 cup sake or dry white wine (use vegetable broth if alcohol if you don't want alcohol)
  • 3/4 cup reduced-sodium soy sauce  
  • 1/4 cup Vegetarian fish sauce  
  • 1/4 cup honey  
  • 2 Tbs. vegetable oil  
  • 1 tsp.  sesame oil  
  • 7 large garlic cloves, minced  
  • 1 Tbs. peeled and minced fresh ginger  
  • 5 green onions, white and light green portions, minced   
  • 1 cup water  
  • 1 batch BBQ 'Rib' recipe (above) cut into 3 inch lengths - 11/2 in wide)
  • 3/4 tsp. freshly ground pepper  
  • 1/2 tsp. Chinese five spice (optional)   

  • In a large Ziploc bag, combine the sake/vegetable broth, soy sauce, vegetarian fish sauce, honey, vegetable oil, sesame oil, garlic, ginger, half of the green onions and the water and mix well. Add the 'ribs' and rub on all sides with the mixture. Let stand at room temperature for 2 hours.
    Remove the 'ribs' from the bag and set  aside the marinade - it can be used for a sauce (see below). Place the 'ribs' on a parchment lined  baking sheet. Bake at 350 for 20 minutes, turning over after 10 minutes. If your oven is hotter cook for less time, you want the ribs to have some 'browning'. They are ready to serve.
    To make a sauce, put marinade into a saucepan and stir in 1 -2 tsp. cornstarch, bring to a simmer. Cook 1 minute until the sauce is translucent. Serve over ribs if desired.

    Note: Method for barbecuing the 'Ribs' -

    While the ribs are baking, heat up your grill or lightly oil a grill pan.
    Remove from oven and brush the top of the ribs with barbecue sauce.
    Place sauce side down on heated grill (or grill pan on the stove over medium heat). Brush the top with more barbecue sauce.
    When the bottom of the ribs are deeply browned (about 5-6 minutes), flip over and cook the other side until brown. Remove from heat and serve immediately,
    with more barbecue sauce if desired.

    'For the breath of Life is the sunlight, and the hand of Life is the wind.'
    Khalil Gibran

    Tuesday, March 7, 2017

    Crustless Roasted Pepper, Mushroom & Artichoke Pie

    Crustless Roasted Pepper, Mushroom & Artichoke Pie

    The Crustless Roasted Pepper, Mushroom & Artichoke Pie baked and ready to slice and enjoy!


    8-12 button Mushroom, sliced
    1 medium onion
    1 tablespoon oil ( your choice)
    1 teaspoon fresh oregano minced ( I used 2 leaves of Cuban oregano-  just pruned my plant and it handy) any oregano will work. Any herb you like add it in.
    10-12 marinated artichokes, quartered ( canned would work too)
    1/4 cup Sun dried tomatoes ( I used herb and oil packed)chopped
    2 roasted peppers, diced ( I had some jarred yellow and red)
    1 head roasted garlic ( I just happened to have a few baked up)
    1/4 cup feta cheese
    1/8-1/4 cup Parmesan cheese, grated
    8 eggs, beaten
    1/8-1/4 cup cream or whole milk
    Salt and pepper to taste
    Deep dish pie plate

    In a frying pan, on medium heat oil, add onions and sauté 3-4 minutes, add Mushrooms and cook until all moisture is gone and Mushrooms are starting to brown, approximately 3 minutes. Turn off heat and set aside to cool.
      Dice the roasted peppers, chop the  sun dried tomatoes and cut your artichokes into quarters if not already done. In a large bowl beat eggs until smooth add some salt and pepper,cream and the oregano. Into the cooled mushroom mixture, add the roasted garlic, diced roasted peppers and the sun dried tomatoes. Place this mixture into the greased pie plate, place the quartered artichokes evenly on top. Sprinkle the feta cheese over top. Pour the egg mixture carefully over everything. Sprinkle or grate the Parmesan cheese over the top of the pie.
    Place onto a foil lined pan ( easier to get into the oven without spilling and if it bubbles over, no mess)
    Bake in a preheated 375-400 degree oven and bake for 40-50 minutes. Checking to make sure the centre is cooked through. Remove from oven, let site 5-8 minutes. Slice and serve.
    Serve with a green salad or salad of your choice.

    "Stop being afraid of what could go wrong, and start being excited about what could go right."
    Minoa ladybug

    Monday, February 6, 2017

    Dad's Veggie Burgers.....lovingly remembered

    In our family, our mother was the primary cook. However on weekends, our father would often take over the kitchen to create one of his specialties.
    My father, Harry, was a very talented man. He grew up in a small area called Pass Creek, approximately 15 minutes north of Castlegar. His father, Nick, had a Stucco business that he ran with all three sons, Peter, Harry & John. When I was in my late teens, on one of his stucco jobs my father got his hand caught in the blades of the cement mixer and it damaged his hand, crippling his dominant right hand forever. After many months of surgeries and healing he realized that he could not successfully return to the Stucco trade.  Having only a Grade 8 education, he went back to school to get his GED, knowing that without it he would not be able to get a satisfactory job. He had a family of 4 young children and my Mom to support. It was fun watching our father do homework at the kitchen table for a change!
    Upon completion of his certificate, he decided to open a restaurant featuring vegetarian Doukhobor food, near the local Doukhobor Museum. Mom was an amazing cook and Dad cooked delicious breakfasts and loved socializing too. So thus Doukhobor Village Restaurant was born. Situated in a small building near the Doukhobor Village Museum just outside of Castlegar across from the Castlegar airport, they began the next stage of their lives. Everyone in the family worked and helped in the restaurant. My sisters, my brother, my aunts and cousins. We baked bread, made borscht,  pyrohi, vareniki nalesniki and Mom's famous fruit and cream pies and much more. Even our boyfriends had their turn waiting on tables! People came from all over Canada and some even flew in just for the borscht ( bought by the gallon and flown out on their planes). They served tour buses full of guests, they had wedding receptions, engagement dinners and many birthday celebrations in their banquet room....those of my sister and I was one of them. Dad was always thinking, creating and keeping things interesting with the food they were serving. This Veggie Burger was one of those creations. A friend of the family Verna recently sent me an email asking if I remember Dad's Veggie Burger as she was craving a taste of his patty. Sadly I did not, but I put the question to my sisters Holly and Wendy. Thankfully Holly remembered...the ingredients at least. So today was the day to create...and recreate Dad's delicious Veggie Burger. I Think Dad would be proud of these, once I tasted the burger I created today the memories came flooding back.

    Dad's Veggie Burgers made at the Doukhobor Village Restaurant

    Dad's Veggie Burger

    The ingredients you will need.

    The vegetables are shredded and ready.

    Eggs and seasoning are ready.

    All the ingredients are mixed together, ready for shaping into patties.

    Dad's Veggie Burgers frying in some vegetable oil.

    They smell soo good, they look even tastier.

    Served up on a bun with your favorite toppings.

    Dad's Veggie Burger

    1 large carrot, peeled and grated (1 rounded cup)
    2 medium beets, peeled and grated (11/2 cups)
    12 Mushrooms, grated or chopped fine (21/4 cups)
    1 large onion or 11/2 medium onion, chopped fine
    2 stalks celery, chopped fine
    3 large cloves garlic, minced or grated
    11/4 cups flour, whole wheat or white
    3 cups kidney beans, mashed
    3 eggs, beaten
    11/4 cups bread crumbs
    1 tsp. seasoning salt 
    2 tsp. granulated garlic
    11/2 tsp. salt
    2 tsp. pepper
    1 cup Parmesan cheese, grated ( optional)
    In a large bowl beat eggs, seasoning salt, granulated garlic, salt, pepper
    Stir in grated beets,  carrots, Mushrooms, onions, celery, garlic and mashed beans.
    Stir in the bread crumbs and flour ( Parmesan Cheese, if using)
    Shape into patties ( your choice of size)
    Heat vegetable oil in a frying pan, add your patties and cook until nicely browned for approximately 2-5 min per side. Serve in a bun with your favourite dressings and toppings.

    'Let Miracles sneak into your life today while your back is turned.
    and Joy seep into your being when you are not looking and overtake you.'
    Veronica Hay

    Tuesday, January 24, 2017

    Teff Burgers.....delicious, nutritious, vegetarian and gluten free

    I am always on the look out for interesting recipes full of protein and when talking with my sister Holly who had just baked a beautiful loaf of bread with leftover flours (Teff, Rye &a whole wheat). The grain Teff caught my interest and thus my research began. I found a recipe for a Teff Burger (Bob's Red Mill) and decided to make a batch. They were very easy to make and simple to cook and oh so delicious and filling. My husband and son ate the burgers in a whole wheat bun adding some home made horseradish mayo and a tomato horseradish sauce, topped with some cheese, lettuce, onions and tomato. I decided to go ' bun-less' and topped my Teff burger with a spoonful of horseradish mayo along with a side of steamed asparagus.....this was dinner last night. Delicious, nutritious and so very filling. I fried a few of the burgers as per recipe instructions and also decided to bake a few to see the difference in texture. My preference were the baked ones as they seemed firmer and the texture I prefer in a burger. Either method was delicious as there were no complaints from the boys! I think the firmness of this Teff burger will even stand up to a BBQ. This is a base and I will continue to experiment with this grain and I hope you do too.


    The ingredients you will need.

    The Teff is ready to be cooked with the rest of the ingredients.

    Great product.

    Green onions ready for slicing.

    The Teff grains are thickening up nicely.

    The Teff grains are cooling in the pan, waiting for the green onions to be added.

    Burgers are shaped and ready to be cooked.

    Teff patties are browning nicely.

    Almost ready.....smells amazing.

    Teff Burger a perfect meal.


  • 2 tablespoons sesame oil
  • 3 scallions, finely chopped
  • ¼ teaspoon sea salt
  • 2 garlic cloves, minced
  • 1 teaspoon thyme ground
  • 3 cups water
  • 1 cup whole grain Teff

  •  Place sesame oil, Teff, water, thyme, garlic, and salt in a saucepan and bring to a boil. Cover and simmer for 15 minutes. Stir once or twice toward the end of the cooking process. Spread cooked Teff in a shallow pan to cool. When cooled, add scallions and form 6 equally portioned patties.
  • Heat a non stick skillet that has been lightly sprayed with non stick vegetable spray, and fry until nicely browned on both sides. Top with cheese; turn heat off and allow cheese to slightly melt. Assemble burgers with lettuce, tomato, and whole wheat buns.
  • NOTE: to bake these burgers - Preheat oven to 400 degrees, light oil each patty and place on a parchment lined cookie sheet. Bake for 12 minutes, flip and bake another 12 minutes adding cheese in the last 2 minutes until it melts.
    TO BE MORE Loving.
    TO BE MORE Thoughtful.
    TO BE MORE Giving.

    TO BE MORE Sensitive.
    TO BE MORE Forgiving.
    TO BE MORE Tolerant.
    TO BE MORE Humble.
    TO BE MORE Patient.
    TO BE MORE Grateful.

  • Monday, January 16, 2017

    Thai Coconut Curry with Vegetables and Tofu

    These cool winter days make me want something warm and hearty for our dinner.
    I came across a recipe for Thai Coconut Curry and adapted it to our tastes and made it vegetarian. I decided this would work very nicely with some tofu and coconut milk that I had in my pantry. We had some leftover broccoli and cauliflower stalks, already steamed that would work very well in this dish.
    The best part was you put everything into a slow cooker and forget about it for several hours! Served with some Basmati rice makes a perfect meal. While this dish cooks the house smelled so amazing. You can make this dish with lots of 'heat' or just as much as your family can tolerate. Very adaptable...

    Thai Coconut Curry with Vegetables and Tofu

    Steamed broccoli and cauliflower

    All the ingredients are added to the crockpot and are ready for cooking.

    Onions and red and orange peppers sautéed and waiting to be added.

    A few carrots added in.

    Vegetarian Mushroom Oyster Sauce

    Thai Coconut Curry smells and looks amazing.


    1(14 oz.) can full fat coconut milk
    1/4 cup peanut butter
    2 Tablespoons red curry paste
    2 Tablespoons vegetarian oyster sauce (teriyaki sauce works)
    3 Tablespoons lime juice
    2 Tablespoons brown sugar
    4 cloves garlic, minced
    1/2 cup vegetable broth
    1/2 teaspoon ground ginger
    1-3 teaspoons crushed red pepper flakes
    1cup cauliflower and broccoli
    1/2 cup carrots, shaved or diced
    1 potato, diced
    1 block Tofu, cubed

    Grease crockpot or Dutch oven.
    Whisk together sauce ingredients: coconut milk, peanut butter, red curry paste, vegetarian oyster sauce, lime juice, brown sugar, garlic, vegetable broth, ground ginger and crushed red pepper flakes directly in the crockpot.
    Place tofu on top.
    Spoon sauce of the tofu, so it is fully submerged.
    Stir in the broccoli, cauliflower, potato and carrots.
    Cook in crockpot on LOW for 4 hours
    In a sauté pan, cook the red peppers and onions until caramelized, set aside. Add to the crockpot at the last 1/2 hour or stir in at the end.
    Top with chopped cilantro, chopped peanuts and sliced green onions.
    Serve over basmati rice.

    'The amazing thing about love and attention and encouragement and grace and success and joy
    is that these things are infinite. We get a new supply every sing morning
    -so we can give it away all day'

    Tuesday, December 20, 2016

    Giving and Receiving

    Merry Christmas, Happy Holidays from my house to yours. I has been a busy few weeks with menu planning, baking Christmas sweets and preparing a few dishes for our Christmas dinner.
    One of my favorite things to bake is my Santa Bread. Below are my grand nieces Sadie (left) and Cora (right) who are excited to sample their very own Santa Bread that I sent them in the mail.
    Wishing all my family and friends a very Merry Christmas, may you be surrounded by Love, laughter and enjoy many hugs and good food. Let us all pray for Peace and Good Health in 2017

    Sadie and Cora with their Santa Bread

    Friday, November 25, 2016

    Creamy Mushroom Barley Soup

    Mushrooms are still growing here on the Sunshine Coast. I was very fortunate to pick enough Shaggy Manes while on my daily walk to make a nice pot of soup. My Mother made the most amazing Mushroom Soup and today  I made this soup in her memory. So fragrant, silky and creamy. No waste as the cooking liquid is strained and saved as mushroom stock to make this amazing soup.

    Creamy Mushroom Barley Soup

    Shaggy Mane mushrooms picked along my walk.

    Shaggy Manes cleaned, sliced and blanched

    Mushroom stock after blanching/cooking the shaggy manes
    strained and ready to use.

    onions, celery and garlic are sautéed

    potatoes diced and waiting to be added

    Flour is baked to a nice light golden brown

    Brown flour slurry will thicken the soup

    All ingredients have been added and the soup is ready to serve.
     Creamy Mushroom Barley Soup served with cheese toast
    (we had leftover 'fondue cheese' - perfect for cheese toasts)


    1 Tbsp. butter
     1 Tbsp. oil
    1 small onion, diced
    8 cups broth ( from blanching Shaggy manes) or water
    1 tsp. granulated garlic (or 1 clove garlic, minced)
    1/3 cup barley
    1 potato, small dice
    1/3 cup heavy cream
    1/4 cup browned flour*(see below)
    1 Tbsp. white wine vinegar ( or to taste)
    1-2 tsp. granulated garlic
    4-6 brown mushrooms diced
    Salt and pepper to taste

    In a large pot add oil and butter, heat until melted then add onion and chopped mushrooms. Sauté until onion is translucent. Add stock/water and bring to a boil. Stir in barley, granulated garlic ( if using fresh garlic add to the onions and sauté. Simmer for 15 minutes then add diced potato, cream and browned flour slurry. Simmer another 10 minutes until thickened. Season with salt and pepper and stir In white wine vinegar to taste. 
    *Browned flour
    Put 1 cup flour on a baking sheet, place in a 350 degree oven for 10-15 minutes until golden brown. Stir once after 10 minutes.
    (When adding to soup, stew or sauce, mix with water, milk or broth and then add)
    This will thicken the soup and give it a beautiful roasted flavour.

    "Though we all have the fear & the seeds of anger within us, we must learn not to water those seeds and instead nourish our positive qualities--those of compassion, understanding, and loving kindness."
    ~ Thich Nhat Hahn