Posts

Creamy Macadamia Salad Dressing

/in , , , /by

A good dressing can transform even the most basic of salads. This is particularly delicious with a range of roasted and cooled vegetables (sweet potatoes, cauliflower, Brussels sprouts, and even some roasted chickpeas) or with a very simple salad of a crispy lettuce like cos or romaine, red onions, bell peppers, and cucumber. It’s oil-free and with a good balance of sweet and umami to complement almost any savoury flavours or to cool down spicy food.

Ingredients

1/2 cup macadamia nuts, soaked in boiling water overnight, or boiled in a saucepan full of water for 15 minutes
1/4 cup plain all-plant (e.g. soy or coconut) yoghurt
1/4 cup all-plant milk
1/4 cup water
1 tsp suitable-for-vegans Dijon mustard
1 tsp white wine or cider vinegar
1 clove garlic
1 tbsp lemon juice
1/2 tsp salt
1/4 cup nutritional yeast

Directions

Drain the macadamia nuts and add to the blender with the other ingredients. Blend until smooth, adding a little extra water if needed to make the dressing smooth (this will depend on the speed of your blender).

Potato and cabbage soup with roasted portobello mushroom slices

/0 Comments/in , , /by

Thickened with sesame and tapioca and garnished with scallion, parsley and nutritional yeast, this is a flavourful and rich soup with lots of body.

Ingredients

2T cooking oil, divided
1t coarse salt, divided
3 scallions, minced (reserve 4-6″ of green for garnish)
1T fresh garlic, minced
1T lemon juice
2 cups vegetable stock
1 large white potato (about 1/3lb or 2 cups) in 1/2″ dice
2T sesame seed butter (thick tahini)
2 cups shredded cabbage (I use coleslaw)
2 cups unsweetened soy milk
1/4 cup nutritional yeast, divided
Sea salt and black pepper to taste
2 large portobello mushrooms (about 200g), 1/2″ slices
2T tapioca flour dissolved in 1/4 cup cold water.
2-4 sprigs flat leaf parsley

Directions

In a large pan with a lid, bring 1T cooking oil with 1/4t coarse sea salt to heat on medium high.
Saute the scallions for 2 minutes.
Saute the garlic for 1 minute.
Add the potatoes and saute for 3 minutes.
Add the lemon juice and deglaze the pan.
Add the stock, bring to simmer, cover and reduce to low.
Simmer for about 20 minutes or until the potatoes are fork tender.
Add the sesame seed butter and 2T of nutritional yeast.
Puree the soup until smooth.
Add another 1/4t sea salt and the cabbage.
Return the soup to a simmer, cover and simmer on low for 20 minutes until the cabbage is lightly tender.
While the soup cooks, make the mushrooms.
Preheat the oven to 450F.
Clean, stem, and slice the mushrooms and toss the slices in 1T cooking oil and 1/2t coarse sea salt.
In a lightly oiled roasting pan, roast the mushrooms until they brown (about 20 minutes), turning once. Ovens vary; use the colour and tenderness of the mushrooms as your guide.
When the cabbage has softened, whisk the tapioca and water.
Stirring continuously, slowly add the mixture to the soup until thickened.
Remove from heat and let stand 5 minutes to cool.
Season to taste.
Ladle out and garnish with the remaining nutritional yeast, then the mushrooms, and finally the scallion and parsley.

Blue popcorn with white miso and nutritional yeast

/0 Comments/in , , /by

A simple, delightful and inexpensive snack.

Ingredients

1/2 cup popcorn kernels
2-3T plant-only margarine (or to your taste)
1/2t white miso (or more if you like miso)
1/2t onion powder
1/4t garlic powder
3-4T nutritional yeast, divided
Sea salt and and other seasonings to taste

Directions

Pop the popcorn either by stove top method or using a popper.
For the stove top version, use a frying pan with a lid and around 2T canola or avocado oil depending on the size
of the pan.
Heat the oil on medium high.
Add 2-3 kernels when the pan is warm, cover and wait for them to pop.
Add the remaining kernels in a single layer, cover and pop.
Shake the pan once they start to pop in earnest, and remove from heat once the they start to slow down.
Pour the popcorn into a bowl when it has settled.
Melt the margarine and whisk with the remaining seasonings until well-combined.
If you prefer some soft kernels, some dry kernels, pour over top.
For a more even coating, pour the mixture down the sides of the popcorn bowl evenly.
Swirl the popcorn by hand against the sides ensuring as even of a coating as possible.
Add an tablespoon or two of nutritional yeast, sea salt and any other seasonings to taste, and enjoy.