Tuesday, May 23, 2017

Chinese Style Vegetarian 'Chicken'

Do you like Chinese food......well this is a recipe for you!  It is vegetarian, made with homemade Seitan (recipe can be found in - Pam's Incredible Edibles II) or store bought vegetarian protein.
Make a quick sauce with a few Asian ingredients, steam some vegetables and serve with rice or noodles.  Quick, tasty and very filling.

Chinese Style Vegetarian 'Chicken'

Ingredients for the sauce prepared and ready.

Freshly made Seitan in the pan for some browing

Seitan is nicely browned on both sides, ready for the sauce

Sauce is added and cooked for another minute or two

Chinese Style Vegetarian 'Chicken' served over Basmati Rice and with steam baby boc choy.
Smells and look amazing.


For the sauce:
2 cloves garlic, minced
1 Tbsp. Agave nectar or brown sugar
2 Tbsp. soy sauce
2 Tbsp. hoisin sauce
1 tsp. sesame oil
2 tsp. cornstarch
cayenne pepper (optional)
1-2 Tbsp. vegetable oil for browning Seitan
8-10 pieces homemade Seitan or store bought vegetarian protein
1-2 tsp. toasted sesame seeds
2-3 green onions, sliced

In a small bowl, whisk together the garlic, agave nectar or brown sugar, soy sauce, hoisin sauce, sesame oil, cayenne pepper (if using) and cornstarch until well combined. Set aside.
In a non stick frying pan, add oil and heat on medium high, add pieces of Seitan and brown each side  (approximately 2-3 three minutes per side)
Once Seitan is nicely browned add sauce and cook for another 1-2 minutes until thick and glossy.
Serve over rice and with steam oriental vegetables.

 'Don't be satisfied with stories, how things have gone with others. Unfold your own myth.

Tuesday, May 16, 2017

One Pot Lentil, Black Bean and Brown Rice

My family loves lentils, rice and beans and  that is a good thing as my oven quit working last week so this dish came together on top of the stove. A one pot meal that will satisfy everyone. Keep it mild or spice it up, make it extra cheesy or leave out the cheese - it is delicious either way - and it will feed a large family too! Combining Lentils and Rice makes this dish a complete protein, adding in the black beans adds the extra fibre and will keep your belly full. Serve it with a green salad,  some hot peppers🌶 on the side ( for those who want even more heat) a bit of Greek yogurt or sour cream.

One Pot Lentil, Black Bean & Brown Rice

The ingredients you will need.

Cilantro for sprinkling on top

Onion and garlic, diced and minced

Onion and garlic,  sautéed for a few minutes.

Green lentils and brown rice are added into the pot

Vegetable broth is added and this will be simmered 40 minutes

Zucchini is shredded and ready to be added

The rest of the ingredients ready for the pot

All ingredients are added to the green lentil and rice mixture

The cheese is stirred in and heated until melted.

One Pot Lentil, Black Bean and Brown Rice ready to be eaten.
So fragrant, with just enough heat, topped with some Greek yogurt and cilantro.


2 Tbsp. vegetable oil
1/2 yellow onion, diced
2 cloves garlic, minced
1/2 cup uncooked brown rice (I like brown basmati)
1/2 green lentils, uncooked and  rinsed
3 cups vegetable stock
1 tsp. chili powder
1/2 tsp. cumin powder
1/4 tsp. cayenne or chipotle powder (optional)
salt and pepper to taste
1 - 15 ounce can black beans, rinsed and drained
1/2 cup diced tomatoes, drained
4 ounce can diced green chilies
1 small zucchini, shredded
1/2 cup corn kernels, frozen or canned
1 cup salsa
3/4 cup cheese, shredded (I used the Tex Mex blend)
cilantro for garnish
yogurt or sour cream for garnish (optional)

Heat a large pot or saucepan over medium high heat.
When the pot is heated add cooking oil, onion and garlic.
Sauté for a couple of minutes then add in the brown rice and lentils.
Add the vegetable stock, stir and bring to a boil.
Once boiling, cover and reduce heat to low.
Simmer for 30-40 minutes, or until lentils and rice are tender.
If there is excess liquid, drain.
Season the rice and lentil mixture with salt, pepper, chili powder, cumin and cayenne.
Add in the remaining ingredients except 1/4 cup of the cheese. Stir together.
Heat this mixture until the cheese melts.
Top with the rest of the cheese and cover with a lid until.
Heat on low until the cheese on top is melted and the mixture is bubbling.
Spoon into bowls.
Top with cilantro and yogurt or sour cream.

'Life always bursts the boundaries of formulas.'
Antoine de Saint-Exupery

Sunday, May 7, 2017

Zucchini Noodle Pad Thai

I have been wanting to try using a spiralizer in my cooking as there has been so much talk about this 'gadget'. I knew my neighbor Anne had one and she let me borrow it for my 'test drive'. If you are watching your starches this recipe will be perfect for you! I love the texture of the 'zoodles' when added at the last part of the cooking. I also put a carrot through the spiralizer too as I thought it would add a bit more texture to this dish. I loved this dish and my family, my friend Helena and cousin Michael did too! I hope you try this for your family and friends.
For the tofu I used my recipe for 'Crispy Tofu Bites' in Pam's Incredible Edibles, the Adventure Continues'. You will find in on Page 5.

Zucchini Noodle Tofu Pad Thai

The ingredients you will need for the sauce

The rest of the ingredients.

The zucchini has been put through the spiralizer

Zucchini Noodle Pad Thai ready to be sampled.


  • 2 Tbsp. (30 ml) tamarind paste
  • 1 Tbsp. (15 ml) lime juice
  • 2 Tbsp. (30 ml) soy sauce
  • 2 Tbsp. (30 ml) brown sugar
2 zucchini, cut on a spiralizer
1 cup (240 ml) firm tofu, cubed
olive oil, for frying
1 garlic clove, minced
½ red bell pepper, sliced thin
2 green onions, sliced thin
6 mushrooms, sliced
1 medium carrot cut on a spiralizer
2 eggs
2 Tbsp. (30 ml) fresh cilantro, chopped, for topping
2 Tbsp. (30 ml) roasted peanuts, chopped, for topping


Whisk together ingredients for the sauce and set aside.
Using a spiralizer, make zucchini and carrot noodles.
Fry cubed tofu in olive oil until golden
. Add garlic, red pepper, green onion, carrots and fry until tender.
Crack egg and whisk into veggies.
Add zucchini noodles into pan
.Pour sauce over top and toss to coat.
Continue cooking until noodles warmed through and tender.
Top with cilantro and roasted peanuts..hot sauce if you like a bit of heat.

'A turtle carries its home on its back, as humans we carry our home in our heart.'

Wednesday, April 12, 2017

Fig, Pecan and Hazelnut Bread

Fig, Pecan and Hazelnut Bread

The dry ingredients you will need

Dried figs

Butter, milk and brown sugar mix

Hazelnuts and Pecans

Dried figs are chopped and soaked in water then drained

The pecans and hazelnuts are chopped and toasted

All ingredients are mixed and kneaded ready for the first rise

The bread dough has risen and is shaped into loaves and will rise once more

Fig, Pecan and Hazelnut Bread, smells amazing

All this needs is some butter and a drizzle of honey
  • Fig, Pecan & Hazelnut Bread recipe
    ½ cup (120 ml) dried figs
    hot water, for rehydrating figs
    2 tbsp (30 ml) unsalted butter
    1 2/3 cups (400 ml) milk
    2 tbsp (30 ml) light brown sugar
    2 3/4 tsp. yeast (I use bread machine)
    2 1/2 cups (600 ml) all-purpose flour
    1 1/2 cups (360 ml) whole wheat flour
    1 tsp (5 ml) salt
    1 cup (240 ml) pecans or walnuts, toasted and roughly chopped
    1 cup (240 ml) hazelnuts, toasted and roughly chopped
  • Place figs in a bowl with hot water. Let sit for 30 minutes to plump and soften.
    Drain figs and chop.
    Put butter in a bot and heat just to melt.
    Take off heat. Allow to cool a bit.
    Pour in milk. Add sugar. Add yeast and stir to dissolve.
    To a separate bowl, add both kinds of flours and salt. Add nuts and figs and mix together well.
    Pour wet ingredients slowly into dry and stir to combine.
    Turn onto a lightly floured work surface and knead for about 10 minutes
  • This can be done in a stand mixer as well
    Form dough into a ball and let sit in a lightly greased bowl.

    Cover with a tea towel and let rise until doubled in size.Punch dough to release air pockets.
    Cut dough and pull dough apart and form into loaves (your choice of one, two or three).
    Place loaves onto a greased baking sheet.
    Rub tops with olive oil.
    Cover with a damp tea towel and let rise another 20 minutes.
    Preheat oven to 375F (190C)
    Bake for 20 - 40 minutes in the oven.
    Enjoy a slice with some butter and honey.

    'Remember a future from another dream.....and hold on'.
    Claudia Rankine

    Saturday, April 8, 2017

    Beet Leaf Holubtsi......

    The smell of baking bread is so comforting, like a warm hug from Mom. I love to bake the bread my Mother and Grandmother always baked. Today I am using some of the dough to make something called 'Beet Leaf Holubtsi' that my friend Wendy shared with me or as my friends Beth and Lindsay called them ' Beetniks'. I love when friends and family share their memories and their recipes with me as it takes me to another place, another country and my family and friends get to enjoy something new. So thank you to all my family and friends for sharing their memories with me.
    I received some beautiful organic beets in my weekly box of organic vegetable delivery and the beets came with beautiful beet tops, perfect for trying out this new recipe. The recipe below is posted as sent to me by my friend Wendy with a few adaptations on my part.

    Beet Leaf Holubtsi or Beetniks

    Bread dough

    Blanched beet leaf topped with a small roll of bread dough ready to be rolled up.

     The dough is wrapped inside the beet leaves

    Wrapped and ready for the onion and cream sauce.

    Ingredients for the sauce.

    Sauteing the onions in a bit of butter, the cream will be added to this in a few minutes.

     Beet Leaf Holubtsi, wrapped, drizzled with butter, covered in a cream and onion sauce and sprinkled with fresh dill. They are ready for the oven.

     Beet Leaf Holubtsi baked and ready for sampling.
    Mmmmmm.....smells amazing....great as a snack, an appetizer or just eaten with a bowl of soup or borscht.

    Bread dough for one small loaf of bread
    6-10 beet leaves, blanched and dried
    1 small onion, diced fine
    1/2 cup heavy cream
    1/8 - 1/4 cup butter melted
    *See note below if storing in the freezer

    Let bread dough rise to double in bulk. 
    Put a bit in a wilted beet leaf. Roll as for cabbage rolls.
    Place on a cookie sheet and drizzle with melted butter.
    Making sure the tops of the beets are brushed well with the butter.
    Sprinkle with fresh dill (optional)
    Let Rise - the dough will stick out of each end of roll.
    Bake in oven at 425 degrees for 5 min. Then turn oven down to 375 degrees for about 15 or 20 min. Watch closely so they don’t burn.
    *At this point you can cool and put in bags in freezer if you want.
    When ready to use, melt butter in a frying pan (electric frying pan with lid works well) put beet top rolls in pan. Turn to high for just a minute, then turn over and turn the heat off - put lid on pan tightly so that they stay nice and soft... otherwise they will burn. You have to watch them closely, at first.

    'Keep what is worth keeping and with the breath of Kindness, blow the rest away.'
    Dinah M. Craik

    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