Granola

19 Feb 2020

I’ve been making granola for years now. We love it. Typically with yogurt (plain dairy-free coconut is the best), but sometimes with cashew milk. As a late-nite snack I’ll throw in a handful of chocolate chips.

Time to share the recipe! it’s super easy to make.

Ingredients

  • 4 cups rolled oats (not “quick oats”)
  • 1 ½ cups raw nuts/seeds (pecans, pepitas & sunflower seeds are our usual, but you can use whatever you like)
  • 1 tsp fine-grain sea salt
  • 1 tsp cinnamon
  • ⅓ cup melted coconut oil (or sub olive oil)
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • ½ cup coconut
  • ⅔ cup dried fruit, chopped (typically cranberries)

Instructions

  1. Preheat oven to 350F
  2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
  3. Combine oil, maple syrup and vanilla. Pour over oat mixture and stir to coat.
  4. Pour the granola into parchment lined baking sheet and use a spatula to spread it in an even layer.
  5. Bake until golden, 30-40 minutes, stirring every 10 minutes. In the last 5 minutes add the coconut to toast.
  6. Remove from oven and stir in dried fruit. Let the granola cool completely, undisturbed, before moving it to a container.
  7. Store the granola in an airtight container.

Full credit goes to Cookie & Kate’s Healthy Granola Recipe

Garlic Soup

12 Feb 2020

When my friend told me that she loves to make this simple soup, I was skeptical. In fact, I was skeptical right up until I had a spoonful yesterday.

This is the perfect soup to make when you’re sick. It’s quick, simple, delicious and loaded with garlic. And it’s vegan!

Ingredients:

  • 4-6 cloves of garlic (2-3 Tbsp), minced
  • 1-2 Tbsp olive oil
  • 1/2 tsp salt
  • 6 cups water or veggie stock. I used 4 cups stock and 2 cups water.
  • 2 cups macaroni (or your preferred noodle)
  • salt & pepper (to taste)

Instructions:

  1. Finely mince garlic.
  2. Heat olive oil in a pot over medium-low heat, add garlic and sauté until it starts to caramelize, but be careful not to burn it!
  3. Add 1/2 tsp salt and slowly incorporate liquid.
  4. Bring to a boil and add noodles.
  5. Keep at a low boil or simmer until the noodles are cooked.
  6. Add salt & pepper to taste.

Make this bowl of love for that special person in your life who is a little under the weather (or who just loves garlic)!

Easy Vegan Gravy

7 Feb 2020

This gravy is super easy to whip up and tastes incredibly delicious. Which is amazing because it has no oil and no animal products!

Ingredients

  • ¼ cup Whole Wheat or Spelt Flour
  • 2 Tbsp Nutritional Yeast
  • 1 tsp Onion Powder
  • ½ tsp Garlic Powder
  • ½ tsp Thyme
  • ¼ tsp Fresh Black Pepper
  • 2 cups Vegetable Broth
  • 2 Tbs Soy Sauce
  • 1/2 tsp Mustard

Instructions

  1. Toast dry ingredients over low heat until aromatic.
  2. Slowly add veggie broth, whisking to remove any clumps.
  3. Add soy sauce and mustard, stir to combine.
  4. Simmer on med-low heat until bubbly and thickened.

Seriously, that’s it. This gravy is so good. Even Murray likes it (my dad)!

Any leftovers will keep in the fridge for a week or so, but it’s so easy to make you might as well eat it all!

To make gravy even easier I will often pre-mix a few batches of the dry ingredients in advance, so that when it’s gravy time I’m ready to go. Homemade pre-packing!

Original Recipe

Rhubarb Simple Syrup

15 Jun 2019

It’s rhubarb season!

I love rhubarb, and it’s basically a weed, which can make it pretty easy to get your hands on some.

I’ve got a friend with an oversized patch in the backyard that I’ve been told I’m welcome to raid at any time. I’ve got two batches already, and hope to get at least a couple more before the month is through.

Rhubarb also freezes really well. Just chop it, freeze in a single layer on a cookie sheet and then bag it. My favourite rhubarb recipe is actually my mom’s rhubarb pie, but I’ll leave the pies in her capable hands. This super versatile syrup/jam recipe is where most my rhubarb stash will be going this year.

All you do is simmer chopped rhubarb, water and sugar until it breaks down. Then strain and you’re left with a beautiful bright pink syrup and a lovely rough jam. Two products for the price of one, plus no waste!

The syrup has been wonderful in drinks, and I’ve used the jam on toast, to top granola/oatmeal and in coffee cake. Enjoy!

Rhubarb Simple Syrup + Jam

Super simple recipe to make the most of your rhubarb! Simmer rhubarb with water and sweetener, strain and enjoy!

  • 4 cups rhubarb (fresh or frozen) (chopped)
  • 1 cup sugar
  • 1 cup water

  1. Add all ingredients to a pot and bring to a boil.

  2. Simmer for 15-20 minutes until rhubarb has broken down.

  3. Strain to collect syrup, pressing the rhubarb to extract as much liquid as possible.

Store the syrup in a bottle in the refrigerator.

Store the jam in a jar in the refrigerator.

Homemade Vegan Pepperoni

28 Jan 2019

It’s time for the first instalment of what I’m making for dinner: Vegan Pepperoni Pizza!

We love homemade pizza and I make it almost every week. And when I say homemade, I’m not kidding around. I make my own (sourdough) pizza crust, my own pizza sauce and my own vegan cheese!

But that’s three different recipes, way too much for a single post, so we’re sticking with a topping today: vegan pepperoni!

This recipe makes four pepperoni logs, which is enough for at least four pizzas. Fortunately, the pepperoni freezes well, so one session in the kitchen will provide you with delicious pepperoni for tonight’s pizza and three future pizza nights! I love leftovers and freezables.

Technically, this is seitan pepperoni, because the base is vital wheat gluten (the main protein of wheat). It provides the texture and protein of meat, without animal products.

Seitan (pronounced say-tan, or Satan, if you’re cheeky), is also known as “wheat meat”

Vegan Pepperoni Recipe

This spicy seitan pepperoni has great flavour and texture. Perfect for pizza, sandwiches or snack plates! Vegan charcuterie, anyone?

Ingredients:

WET

  • ½ cup red wine
  • ¼ cup olive oil
  • ½ onion roughly chopped
  • 2 tablespoons miso
  • 1 tablespoon tomato paste
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce
  • 1 ½ teaspoons liquid smoke
  • 3 cloves garlic

DRY

  • 1 ¾ cups vital wheat gluten (~212 g)
  • ¼ cup nutritional yeast
  • 1 ½ tablespoons smoked paprika
  • 1 ½ teaspoons freshly ground black pepper
  • 1 ½ teaspoons powdered mustard
  • 1 ½ teaspoons ground fennel seeds
  • 1 ½ teaspoons red pepper flakes
  • 1 teaspoon sea salt

Instructions

  1. Preheat the oven to 325 F. Place all of the wet ingredients in a blender and puree until completely liquefied.
  2. In a large bowl, mix together all of the dry ingredients, then add the wet blended mixture and mix well.
  3. Portion the dough into four equal pieces, then form each piece into a log approximately 1 ½ inches in diameter.
  4. Wrap each log in a piece of parchment paper, then a layer of aluminum foil. Seal the ends well!
  5. Place pepperoni logs on a baking sheet and bake for 1 hour. Let cool completely before slicing. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 6 months.

Notes

This recipe is adapted from Miyoko Shinner’s “Un-Pepperoni” recipe in her book The Homemade Vegan Pantry.

DIY Toothpaste Alternative

14 Jan 2019

I stopped using toothpaste over a year ago.

  WHAT?!

Hold on, I didn’t say I stopped brushing my teeth, I just stopped using toothpaste.

  WHY?!

Good question, pretend person, thank you for asking!

Why I stopped buying toothpaste and started making my own toothpowder:

1. Less Waste

Those toothpaste tubes (that usually come inside a cardboard box) are junk destined for the dump. I am always looking for ways to reduce my contribution to the landfill.

2. Ingredient Control

I know exactly what’s going into my mouth when I brush my teeth. I understand the purpose of each ingredient and I feel good about them.

3. Frugality

Commercial toothpaste might not be terribly expensive, but this alternative is still cheaper in the long run.

4. I love DIY

I happen to think it’s super fun to find ways to make things myself and avoid purchasing commercial products.

The Ingredients:

Baking Soda

You probably already have this in your kitchen cupboard. Baking soda is a mild abrasive that can help whiten teeth and freshen breath.

It’s also a great natural product for household cleaning and deodorizing. You can buy this at any grocery store, or even better, bring a refillable jar to the bulk store!

Bentonite Clay

Unless you’re already into making your own natural products it’s unlikely that you have this on hand. It might seem strange to brush your teeth with dirt, but I love it! It is supposed to absorb toxins and bacteria and remineralize your teeth. It’s silky smooth and complements the abrasiveness of the baking soda.

Clay is also great in a bath, on your face as a mask or in your hair to absorb oil. You can buy Bentonite clay (also known as Montmorillonite) at natural and health food stores, or online.

Note: keep metal (e.g. bowl, spoon, whisk etc.) away from Bentonite Clay; it can reduce its effectiveness.

Xylitol

This is a natural sweetener that doesn’t cause tooth decay, and may even help prevent it. It’s optional in the recipe, but really makes the toothpowder taste great. You can find it in the natural food section of your grocery or bulk store, or online.

Sea Salt

Added for its antiseptic and remineralization properties. Like baking soda, you may already have this on hand, otherwise you can find it at grocery and bulk stores.

Essential Oil/plant powder

Completely optional, but I enjoy the taste. I prefer classic mint, so I add peppermint oil. I’ve also used cinnamon and clove for a change now and then.

Use essential oils sparingly, as they are highly concentrated. If you don’t have any, or you want to try something different, you can also use small measurements of finely ground mint leaves, cinnamon or cloves. Buy essential oils from a natural health food store or online.

I love that this toothpowder is super quick to mix up. You don’t need much on your toothbrush for an effective brush. It’s great for travelling. Most of all I love how it makes my mouth feel.

Toothpowder can be stored in any clean glass or plastic container with a lid. A repurposed pill bottle or little jam jar works great! Since your toothbrush isn’t super sanitary, each member of your household should have their own to avoid spreading mouth germs. You can easily double (or more) the recipe for multiple family members.

The biggest challenge is getting used to brushing without the foaming action you get with commercial toothpaste, but the above reasons along with my clean teeth (approved by my dentist) are reward enough for this all-natural smile regimen.

How to make your own toothpowder:

Use this tooth powder with a toothbrush as a natural alternative to commercial toothpaste!

Ingredients

  • 1 Tbsp Baking Soda
  • 1 Tbsp Bentonite Clay
  • 1 tsp Xylitol
  • ½ tsp Fine Sea Salt
  • 5-10 drops Peppermint Essential Oil

Instructions

To make:

  1. Combine all ingredients in a small container.*
  2. Add a lid and shake it all up to combine.

*Do not use a metal bowl or spoon as this can decrease the effectiveness of the Bentonite Clay.

To use:

  1. Get your toothbrush wet and shake off excess water.
  2. Dip the bristles of your toothbrush into the powder. You don’t need a lot.
  3. Brush your teeth!
toothpowder on toothbrush
Brush!

Disclaimer: I am neither a dentist nor health care provider of any kind. This is just the kind of shit I do for fun. My recipes and experiments are supported by curiosity, a desire to improve my life and copious amounts of time spent looking things up on the internet.

Speaking of looking things up on the internet…

Credits: There are many recipes for toothpowder available online. I visited and read many sites before settling on my own version, including WellnessMama, Going Zero Waste, mommypotamus, and DIYNatural.

What do you think, would you be willing to change up your oral routine and try toothpowder?

Cranberry Apple Chutney

1 Dec 2018

I’ve been putting off making veggie sausages and mashed potatoes with gravy since we used up the last of my mom’s homemade chutney. Seriously, chutney is the best condiment to have with vegan bangers and mash.

I have also had a bag of frozen cranberries in my freezer for way too long. I was planning to make some cranberry sauce, but then I started to wonder, “can you make chutney with cranberries?” 

The answer should be obvious by now…

All of my food questions undergo extensive (or super lazy) google searching, and the chutney query was no exception. I found a few recipes, but nothing sounded quite like what I was looking for. You know, me, with all of my prior chutney-making experience (fact: I have never made chutney before).

No matter. This is what I do with recipes. I find something that sounds good and customize it for my own taste.

Success! It’s delicious. Bee loves it too. And the best part was that it was really easy to make. Chop a few things, measure some stuff, mix it all together and cook until it’s done. It really is that simple!

I can’t wait to share this with friends and family this winter!

Cranberry Apple Chutney

The ultimate autumn sauce. A sweet-savoury-spicy addition to your fall and winter gatherings. Use in place of cranberry sauce and as a condiment on crackers, sandwiches or savoury dishes.

Ingredients

  • 2 apples, peeled and chopped
  • 1 cup cranberries, fresh or frozen
  • ⅓ cup raisins
  • ½ cup onion, diced
  • 2 Tablespoons celery, chopped fine
  • ¼ cup apple cider vinegar
  • ⅓ cup brown sugar
  • 1 ½ Tablespoons ginger, freshly grated
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon mustard seeds
  • ⅛ teaspoon red pepper flakes
  • ⅛ teaspoon ground cloves

Instructions

  1. Mix everything in a medium saucepan.
  2. Bring to a boil over medium-high heat.
  3. Reduce heat to medium-low, cover and cook at a low simmer for 20 minutes, stirring occasionally.
  4. Remove the lid and cook for a few more minutes to reduce any remaining liquid.
  5. Enjoy!

Notes

Chutney can be kept in a sealed jar or container in the refrigerator for at least two weeks. I’ve kept it much longer.

Cranberry Apple Chutney in a bowl close-up
Yummy!

This recipe was adapted from Apple Cranberry Chutney on Simply Recipes.

If you make this, I’d love to know what you think. Did you add or remove anything to suit your taste?