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Perogy Casserole: Canada 150 Month #4. [An Ode to Saskatchewan.] https://kindnesskitchen.ca/perogy-casserole/?utm_source=rss&utm_medium=rss&utm_campaign=perogy-casserolehttps://kindnesskitchen.ca/perogy-casserole/#comments Mon, 24 Jul 2017 13:05:15 +0000 http://kindnesskitchen.ca/?p=884 For the information of those of you not in Canada, 2017 marks Canada’s sesquicentennial – or its 150th anniversary of Confederation. We celebrate Canada Day on July 1 every year. Because this year is the 150th, it’s a big year in Canada and we Canadians like any excuse to party! In honour of this milestone year, I […] The post Perogy Casserole: Canada 150 Month #4. [An Ode to Saskatchewan.] appeared first on Kindness Kitchen.
]]>This is it. The last week of July and my fourth and final Canada 150 month post. In this post I’m writing a love-letter to my home province of Saskatchewan.
This is a recipe that used to be called Lazy-Man’s Perogies (you can probably find something similar to it in your mom’s old cookbooks), but because most people don’t make perogies from scratch anymore, this is now more work than cooking frozen perogies – and thus is hardly “lazy”. As such, I’m renaming this dish Perogy Casserole! A perogy, traditionally, is a floury dumpling stuffed with potatoes mixed with onions, sauerkraut, cheese, or bacon. These dumplings are typically boiled or fried and served with fried onions, sour cream, and bacon or sausage.
This kind-ified version of Perogy Casserole marries the cheesy goodness of my ricotta with comforting mashed potatoes layered between lasagna noodles, topped with a buttery mix of golden fried onions and vegan sausage rounds. Top this with a dollop of vegan sour cream with chives and you have yourself a meal!
So, why is this representative of Saskatchewan in Canada 150 month?
Well, in Saskatchewan (and the Prairies in general), in case you are not aware, there are a LOT of Ukrainian people. In 1891, due to political unrest, blight, and famine (among other reasons) in Ukraine, the first wave of Ukrainian immigrants came to Canada. Because many of these folks led agrarian lifestyles, it was a natural fit for them to come settle and contribute agriculturally on the Canadian prairies. Wave after wave of Ukrainians sought refuge in Canada off and on from 1891 onward. According to the Province of Saskatchewan’s data, more than 13% of Saskatchewaners can trace their roots back to Ukrainian ancestors! In fact, Canada is home to the third largest population of Ukrainian folks in the world, after Ukraine and Russia! Due to such a Ukrainian cultural influence on the Prairies, everyone knows a Baba (Ukrainian for Grandma) who makes THE BEST perogies, cabbage rolls, borscht, and sausage.
Just look at those layers!!! Homemade perogies are quite a production, however this Perogy Casserole captures much of the essence of homemade perogies. By using lasagna noodles as the “dough” and my homemade ricotta as the cottage cheese, and topping with fried onions and Tofurkey Polish Sausage, I’ve managed to incorporate all the buttery, savoury, carb-a-licious (new word?! woot) wonderment that is perogies. Although humble, this filling dish is an impressive casserole that makes enough food so you can serve it to company, at a potluck, or even as a side or main on a holiday table!
Perogy Casserole
Less labour intensive than homemade perogies, this dish marries the cheesy goodness of my vegan ricotta with comforting mashed potatoes layered between lasagna noodles, topped with a buttery mix of golden fried onions and vegan sausage rounds. Top this with a dollop of vegan sour cream with chives and you have yourself a meal!Servings 12Ingredients
- 2 cups mashed potatoes mashed with vegan butter, milk
- 1/2-1 cup vegan cheese of choice optional
- 3 green onions chopped and divided.
- 1.5 cup vegan ricotta see link below, thinned as necessary with non dairy yogurt or milk
- 16 lasagna noodles
- 4 vegan sausages
- 1 medium onion chopped
- Vegan butter/oil for frying & drizzling
Instructions
- Preheat oven to 375'F
- Cook lasagna noodles per package directions. Rinse under cool water and drain, set aside.
- Make mashed potatoes (or use leftovers). If making, you will need about 6 medium potatoes. Mash in the way you normally would serve mashed potatoes (with butter, salt, pepper, and milk).
- Stir 2 chopped green onions and shredded vegan cheddar into the potatoes (optional, you can leave this cheese out if you don't like vegan cheese - we found the Daiya block of cheddar, shredded, worked well in this recipe).
- In a large pan saute the onion and the sausage in some good quality vegan butter and/or oil until the onion is golden.
- Thin your ricotta to an easily spreadable consistency, if needed. (if you over-thin it, just add 1/2-1 tsp ground flax to help thicken it back up)
Assembly
- Butter bottom and sides of a 9x13 pan
- Arrange 4 lasagna noodles on the bottom of the pan.
- On top of these noodles spread 1 cup of the mashed potatoes evenly to cover the noodles.
- Layer 4 more noodles atop the potatoes
- On those noodles evenly spread the ricotta mixture.
- Layer 4 more noodles atop the ricotta
- Spread 1 cup of the mashed potatoes to evenly cover the noodles.
- Layer 4 more noodles atop the potatoes
- Evenly arrange the sausage and onion mixture on top of the top noodles.
- For added richness, drizzle 1-2 tsp melted vegan butter over the top.
- Bake for 25-35 minutes or until sausages are sizzling and the edges of the noodles are beginning to crisp.
- Serve with vegan sour cream, bacon bits, and chopped chives or green onions.
*Find the link to my ricotta recipe here*
If you make this recipe, please rate/comment below. Thanks!
Also be sure to tag @kindnesskitchen1 or #kindnesskitchen1 on Instagram if you make and photograph my recipes! I love to see it when you make my food
Enjoy!!!! Be sure to check out all my Canada 150 recipes:
Canada 150 #1 Canada 150 #2 Canada 150 #3 Canada 150 #4 The post Perogy Casserole: Canada 150 Month #4. [An Ode to Saskatchewan.] appeared first on Kindness Kitchen.
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Vegan Ricotta made with Almonds and Tofu https://kindnesskitchen.ca/vegan-ricotta/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-ricottahttps://kindnesskitchen.ca/vegan-ricotta/#comments Mon, 24 Jul 2017 03:36:44 +0000 http://kindnesskitchen.ca/?p=928 Here it is. I featured this ricotta as a part of my recipe for poutine, but as promised, here is my versatile vegan ricotta recipe. This ricotta is soft, creamy, slightly sweet, super versatile, great on its own or in a recipe, and super quick and easy to make. I eat this vegan ricotta all […] The post Vegan Ricotta made with Almonds and Tofu appeared first on Kindness Kitchen.
]]>I eat this vegan ricotta all the time. It’s great on toast and bagels, stirred into pasta, as a layer of lasagna or perogy casserole, in a wrap, dolloped on roasted veggies, or anywhere you would use a savoury application of ricotta. This particular recipe is not suited to sweet ricotta applications due to the garlic, however if you omit the garlic I would bet you could use it in a sweet application. I intend to experiment with this soon, so stay tuned for that (cannoli anyone?! :o).
**UPDATE** I have added the instructions in the recipe below for how to use this recipe for sweet applications (like my incredibly decadent vegan cannolis)!
As I’m writing this, I’m thinking about all kinds of vegan ricotta applications to try. Pesto and ricotta rigatoni, spinach and ricotta canneloni, ricotta and avocado toast with balsamic drizzle, ricotta on crackers… oh man, I have to wipe the drool off my keyboard!
For this ricotta I use a combination of almonds and tofu. I find the almonds contribute to that bit of sweetness you are used to from a traditional ricotta. The tofu helps with the softness (as well as affordability, it really helps stretch out the almonds to make more cheese).
How to make this cheezy delight:
To make this, first you take 1 cup of raw or blanched almonds and soak them for 3 hours or overnight.
Then drain the almonds. If using raw almonds, like I did, you will have to peel them. FEAR NOT, this is not hard! Once the almonds have soaked you just squeeze the nut and the skin pops right off. I was a skeptic, but it’s true. I watched 2 short youtube videos while I peeled my almonds, it only took about 10 minutes!
Next, you assemble the rest of your ingredients. Miso, yogurt, salt, olive oil, lemon juice, nutritional yeast, tofu, and garlic. If you don’t have non-dairy yogurt or sour cream you can use just a bit of unsweetened non-dairy milk in its place, start with half the amount in case it gets too thin. The yogurt simply helps give the cheese a cheesy tanginess.
Place all of the ingredients in the food processor and blitz away. Blend until it is the grainy texture of ricotta cheese. Taste. Add more lemon juice for tartness, salt for saltiness, olive oil for rich mouth-feel, or yogurt for tang.
Store in the fridge. This should keep for about 2 weeks covered in the fridge
(if it’ll last that long!)
Vegan Ricotta made with Almonds and Tofu (Sweet or Savoury versions)
This ricotta is ultra versatile. Below are the ingredients for either the sweet or savoury versions of this ricotta. Choose the best version for your purposes.Servings 2 cupsIngredients
SAVOURY Ricotta
- 1 cup soaked peeled almonds soaked 3 hours or overnight
- 4 oz extra firm tofu not silken
- 1 clove garlic
- 7 tsp olive oil (3 tbsp + 1 tsp)
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1 tsp miso
- 1/2 tsp salt
- 3 tbsp non-dairy yogurt or sour cream
SWEET Ricotta (for dessert-type applications)
- 4 oz extra firm tofu not silken
- 7 tsp canola oil (or another neutral oil) (3 tbsp + 1 tsp)
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 3 tbsp non-dairy yogurt or sour cream
- 2 tbsp powdered sugar
- 1 tsp vanilla optional
Instructions
- Soak the almonds in the fridge for at least 3 hours or overnight. If not already peeled, you must peel the almonds after they are soaked. This is easy, the soaked almonds slip right out of their skins.
- Blend all the ingredients in a food processor until it is the texture of traditional ricotta.
Notes
-If you want your ricotta to be runnier/creamier then just add a bit more of the yogurt or a splash of unsweetened non-dairy milk.If you make this recipe, please rate/comment below. Thanks!
Also be sure to tag @kindnesskitchen1 or #kindnesskitchen1 on Instagram if you make and photograph my recipes! I love to see it when you make my food
The post Vegan Ricotta made with Almonds and Tofu appeared first on Kindness Kitchen.
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Vegan Maple Bacon Poutine!!: Canada 150 Month (#3) https://kindnesskitchen.ca/maple-bacon-poutine/?utm_source=rss&utm_medium=rss&utm_campaign=maple-bacon-poutinehttps://kindnesskitchen.ca/maple-bacon-poutine/#comments Mon, 17 Jul 2017 13:34:46 +0000 http://kindnesskitchen.ca/?p=829 For the information of those of you not in Canada, 2017 marks Canada’s sesquicentennial – or its 150th anniversary of Confederation. We celebrate Canada Day on July 1 every year. Because this year is the 150th, it’s a big year in Canada and we Canadians like any excuse to party! In honour of this milestone year, I […] The post Vegan Maple Bacon Poutine!!: Canada 150 Month (#3) appeared first on Kindness Kitchen.
]]>You knew it was going to show up didn’t you? The Canadian classic, the stereotype, the tradition – POUTINE! Crispy french fried potatoes, laden in creamy cheese, and slathered in a savoury dark gravy. Is it any wonder that we Canadians love this dish? Although this dish seemingly does not fit the Kindness Kitchen/vegan bill, I made the necessary improvements (with some added pizzazz)… and it’s a major win!
Why is this dish being showcased as part of Kindness Kitchen’s Canada 150 event? Well, Poutine is a French Canadian delicacy that originated in the province of Quebec somewhere around the middle of the 20th century. Its popularity exploded and now you can find it at every restaurant and fast food chain that has fries. For my Canadiana poutine mash-up, I’ve added maple bacon and hint-of-maple gravy. Did you also know that Canada produces 71% of the world’s maple syrup, 91% of which is produced in Quebec? Is it any wonder that this dish is the quintessential Canadian feast?!
Here I’ve amped up the traditional poutine by adding vegan maple bacon on top and flavouring the gravy with just a hint of smokiness and maple to complement. The cheese is a gooey almond cheese that, although isn’t a cheese curd substitute, is soft and creamy and fills the niche in this decadent treat.
Because the cheese and the bacon are super amazing in their own rights, stay tuned on the blog for their own posts so they can be easily referenced. Until then, you will find them here all in one post for this amazing VEGAN MAPLE BACON POUTINE!!
Vegan Maple Bacon Poutine!!
You can use any vegan bacon, cheese, and gravy you like to achieve a similar dish. However, this recipe show you how to make 1. Almond Cheese that is useful as a ricotta, curd, and cream cheese replacement. 2. Maple Coconut Bacon 3. Smoky hint-of-maple gravy.Servings 4Ingredients
For the Almond "Cheese"
- 1 cup whole almonds blanched or peeled, soaked at least 2 hours
- 4 oz extra firm tofu 112g
- 1 clove garlic
- 2 tbsp + 1 tsp olive oil
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 3 tbsp unsweetened plain non-dairy yogurt or sour cream
- 1 tsp white miso
- 1/2 tsp salt
For the Maple Coconut Bacon
- 2 cups unsweetened coconut flakes/chips
- 1/2-1 tbsp liquid smoke to taste, start with less
- 2 tbsp soya sauce
- ½ tsp smoked paprika
- 1-2 tbsp maple syrup to taste, start with less
For the Smoky Maple Gravy
- 2 1/2 tbsp olive oil
- 1/4 cup all purpose flour
- 1 1/2 cups vegetable broth
- 2 tbsp soya sauce
- 1/4 tsp fresh ground pepper
- 1/8-1/4 tsp smoked paprika to taste, start with less
- 1/2-1 tsp maple syrup to taste, start with less
Assembly
- 1 bag of frozen french fries of choice
Instructions
FOR THE CHEESE
- Drain and rinse soaked almonds.
- Into a food processor combine all the cheese ingredients and process until the texture of a fine ricotta.
- The cheese will be quite thick, not runny.
FOR THE COCONUT BACON
- Preheat oven to 325'F
- In a small bowl combine all the ingredients except the coconut.
- Pour the smoky mixture over the coconut in another bowl. Toss to mix until the coconut soaks up most of the liquid.
- Turn the coconut out on a baking pan lined with parchment paper. Spread it evenly around, trying to keep it to one layer.
- Sprinkle with salt, if desired.
- Bake at 325'F for about 15-25 minutes, stirring very well every 5 minutes.
- The bacon is done when it's bacon coloured. It quickly crisps up as it cools. Be very careful it doesn't burn, it goes from not quite done to burned to a crisp very quickly.
- Store in an airtight container. If it loses its crispiness, you can reheat it quickly in the oven to crisp it back up.
FOR THE GRAVY
- In a medium saucepan over medium, heat up the olive oil.
- Once hot, whisk in the flour to make a roux. Stir for 3 minutes.
- Slowly whisk in the broth, whisking constantly to get rid of any flour lumps.
- Once all the broth is whisked in, cook for about 2 minutes.
- Stir the pepper, soya sauce.
- Add in the smoked paprika and maple syrup, just a little at a time - tasting as you add. You don't want the smokiness or the sweetness to be very pronounced.
- Continue cooking, whisking until the gravy thickens to the desired consistency.
ASSEMBLY
- Cook your french fries according to the package instructions.
- On plates or a platter, arrange your fries.
- Dollop teaspoons of the cheese all over the fries.
- Pour the gravy over the fries and cheese. The heat from the gravy and fries will soften the cheesy allowing its creaminess to spread throughout each bite.
- Crumble the coconut bacon over top.
- Marvel at the wonder of vegan maple bacon poutine and serve to your admiring guests!
If you make this recipe, please rate/comment below. Thanks!
Also be sure to tag @kindnesskitchen1 on Instagram if you make and photograph my recipes! I love to see it when you make my food
Be sure to check out all my Canada 150 recipes:
Canada 150 #1 Canada 150 #2 Canada 150 #3 Canada 150 #4 The post Vegan Maple Bacon Poutine!!: Canada 150 Month (#3) appeared first on Kindness Kitchen.
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Creamy Coconut Lentils https://kindnesskitchen.ca/creamy-coconut-lentils/?utm_source=rss&utm_medium=rss&utm_campaign=creamy-coconut-lentilshttps://kindnesskitchen.ca/creamy-coconut-lentils/#comments Mon, 26 Jun 2017 13:22:01 +0000 http://kindnesskitchen.ca/?p=756 So, I have a red cast iron Dutch oven. This is one of my favourite things that I own. I feel so wholesome when I use it. I always use it for lentil dishes (my husband calls it my “lentil pot”) and usually for soups and stews. I like that it’s heavy, that it’s bright […] The post Creamy Coconut Lentils appeared first on Kindness Kitchen.
]]>
The other day I took a craving for something spicy and coconutty. Coconut is one of my favourite things, I like coconut baked goods, anything with coconut milk or coconut cream, and I have been known to eat entire bags of coconut chips in one sitting. I also really like lentils. At Indian restaurants dal (dahl), in its various iterations, is one of our favourite dishes. We eat lentils often, lentil tacos, lentil Bolognese, Indian dal, etc. etc. etc. BUT I had never made a coconut lentil dish. So, employing some of the skills and ingredients I have learned from making Indian dal, I decided to experiment with making creamy coconut lentils.
HOLY SMOKES was this ever a resounding success!!! This dish does not taste like Indian curry, so if you don’t like Indian food (you crazy person, you) – not to worry this has nothing to do with it. Instead what I’ve ended up with is a super decadent creamy lentil dish that is spicy and coconutty at the same time. It suited my craving that day, and now I’ve made it 3 times this week because we can’t get enough of it!
Just look at that creamy deliciousness!!
You can make this dish as spicy or mild as you like. We really like spice so I put in two Thai chilies (you know those super spicy little ones). If you want it milder just use one chili or none at all.
Also, I’ve tried this with both lite coconut milk and regular coconut milk. Both are just fine. The regular coconut milk is simply creamier and a bit more decadent. It tastes like a special occasion dish to me. For everyday eating, lite coconut milk is probably what I’ll use at home. You do you!
I loved employing my red pot for this dish and you’ll see in my pictures that I didn’t plate the dish, I wanted to feature my beautiful pot for all to see!
This meal makes about 4-5 cups of creamy lentils and leftovers reheat perfectly on the stove or in the microwave. I advise serving it over hot basmati rice with some crusty bread for dipping.
Creamy Coconut Lentils
Servings 4 -6Ingredients
- 1 tbsp oil for sauteeing I like coconut for this oil because it adds to the coconutty flavour
- 1 onion diced
- 1-2 chilies minced (depending on spice preference)
- 3 cloves garlic minced, crushed, or grated
- 1 tbsp grated ginger
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp ground coriander
- 1 tsp salt
- 1 cup canned crushed or strained tomatoes medium tomatoes OR 2 grated or finely chopped medium tomatoes (about 1 cup)
- 1 1/4 cup red lentils rinsed
- 1 can coconut milk light or full-fat, see note
- 3/4 coconut milk can water
Instructions
- Heat 1 tbsp oil in a large pot over medium heat
- Add the onion and minced chili to the pot and stir. Cook until the onion beginning to soften and become translucent.
- Add the garlic and ginger to the pan. Stir and cook for about 2 minutes or until the garlic is cooked and the onion is beginning to brown.
- Stir in the spices and cook, stirring occasionally, until it becomes fragrant, about 2 minutes.
- Stir in the tomatoes and the salt, be sure to scrape the bottom of the pan to loosen any flavourful brown bits.
- Bring to a simmer and cook for about 3 minutes. The tomatoes should darken and it should smell amazing.
- Pour in the can of coconut milk, about 3/4 of a can of water, and the lentils. Stir to combine.
- Turn up the heat to medium high to bring to a boil.
- Once boiling, cover and reduce the heat to medium low.
- Simmer and stir occasionally for about 15-20 minutes or until the lentils have collapsed. They should not be al dente at all - red lentils should be VERY mushy. Don't worry, you can't really overcook red lentils.
- Once the lentils are cooked if the mixture is too watery, uncover and simmer without the lid to allow some liquid to evaporate. If the mixture seems too dry (at any point during the cooking) you can add a bit more water.
- Serve with rice and bread, garnish with a small sprinkling of unsweetened shredded coconut (optional).
Notes
If you grate your tomatoes on a regular grater you end up with a juicy puree of the flesh of the tomatoes but the skin is left magically behind. This works well for me because I have a grater with a built in container. If this seems too messy for you, you can also just puree the tomatoes in a food processor or blender. You can use lite or regular coconut milk. Both versions taste great - if you want your lentils to be extra creamy and decadent then use regular coconut milk.If you make this recipe, please rate/comment below! Thanks
The post Creamy Coconut Lentils appeared first on Kindness Kitchen.
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Crispy Salted Tofu with Spicy Pepper Sauce (aka: CRISPY SPICY TOFU OF AWESOMENESS) https://kindnesskitchen.ca/crispy-salted-tofu/?utm_source=rss&utm_medium=rss&utm_campaign=crispy-salted-tofuhttps://kindnesskitchen.ca/crispy-salted-tofu/#respond Mon, 12 Jun 2017 12:57:56 +0000 http://kindnesskitchen.ca/?p=734 I didn’t know what to call this recipe – basically it should be called CRISPY SPICY TOFU OF AWESOMENESS but that doesn’t sound professional. I’m going to stick with my more pro sounding Crispy Salted Tofu with Spicy Pepper Sauce… but we’ll know its real name… This tofu is crispy, salty, crunchy, and just a little spicy. It’s […] The post Crispy Salted Tofu with Spicy Pepper Sauce (aka: CRISPY SPICY TOFU OF AWESOMENESS) appeared first on Kindness Kitchen.
]]>This tofu is crispy, salty, crunchy, and just a little spicy. It’s extremely satisfying and fun to eat! Because it’s not deep fried it doesn’t require any fancy equipment and is actually quite quick to make. Make this, you won’t be sorry! You don’t need to serve it over lettuce, I just did in order to make the photos look better and also the lettuce helps to soak up any residual oil and sauce. Totally up to you!
So this recipe was inspired by a tofu dish I had at some local Chinese restaurants that I am totally gaga over. However, in my failed attempts to recreate their dishes I came up with this gem – a delight in its own right (I’m a poet now apparently).
This comes together super quickly and only makes use of minimal ingredients. The only unusual ingredient that I use is Korean red pepper flakes called gochugaru, which is the same spice that is used in kimchi. These flakes are not the same as the ones in the shaker that you put on pizza and pasta. These are significantly less spicy and have a bit of a fresh taste to them. They do still pack a punch, however, but they won’t knock your socks off with spice. I found gochugaru at the local Asian grocery store. I got an enormous bag for $5. Apparently you can get it in powder or flake form (also labelled as fine or coarse), I use the flake/coarse version. Here is a small blurb about gochugaru.
By stirring the gochugaru into the soy sauce, the gochugaru plumps up and thickens the sauce that you will be drizzling over your crispy tofu. If you don’t have access to gochugaru, you can use a pinch of red pepper flakes (maybe 1/4 tsp tops) in some soy sauce to make it spicy, or even simply substitute a little sriracha mixed with soy sauce. However, if you have an Asian grocery store, I highly recommend picking up a bag of gochugaru.
This tofu is intended to be crispy and not saucy, that’s why there isn’t a significant amount of sauce – if you want it saucier, make more sauce!
Crispy Salted Tofu with Spicy Pepper Sauce (aka: CRISPY SPICY TOFU OF AWESOMENESS)
Servings 2 -4Ingredients
- 2 tbsp low sodium soy sauce or tamari * see note
- 1 tbsp gochugaru or sub up to 1/4 tsp red pepper flakes or sriracha * see note
- Oil for frying
- 1 block firm or extra firm tofu cubed
- 3 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp pepper
- Sea salt for sprinkling on the fried tofu
- Green onion garnish chopped
Instructions
- In a small bowl mix together the soy sauce and the gochugaru, set aside.
- Heat a large pan over medium heat. Add enough oil to cover the bottom of the pan (about 1/4 cup, depending on the size of your pan).
- In a small bowl toss together the tofu, the salt and pepper, and the cornstarch, coating the tofu well.
- Once the pan has heated up, test to see if the oil is hot by placing one piece of tofu in the pan. If it sizzles, the pan is ready.
- Add all the tofu to the pan, spaced evenly. Cook for 2-3 minutes, until the one side is crispy. Turn all the pieces and cook for a couple more minutes. Turning every few minutes to ensure each side is golden and crispy, about 10 minutes
- Once all the sides are done remove the tofu to a plate lined with paper towel to soak up the excess oil.
- While the tofu is hot and still on the paper towel, sprinkle with some sea salt. The heat of the tofu will melt the salt crystals leaving you with a salty crispy crust on each tofu cube.
- Place the tofu on your serving plate, and drizzle the top with your soy sauce mixture and sprinkle with some chopped green onion.
- ENJOY!
Notes
If you don't have access to gochugaru, you can use less soy sauce and add a small pinch of red pepper flakes or a small squeeze of sriracha. (remember, this is supposed to be a dry dish - gochugaru thickens the soy sauce, so if you're omitting the gochugaru use far less soy sauce)If you decide to make this recipe, please RATE/COMMENT below! Thanks
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No-Fail Focaccia Bread! https://kindnesskitchen.ca/no-fail-focaccia/?utm_source=rss&utm_medium=rss&utm_campaign=no-fail-focacciahttps://kindnesskitchen.ca/no-fail-focaccia/#comments Mon, 29 May 2017 12:56:50 +0000 http://kindnesskitchen.ca/?p=676 You know what I love? I love warm, pillowy, homemade bread! I love it even more when it has a crispy crust and is spongy and sturdy enough to take on being dipped in olive oil and balsamic vinegar. Even better if making it only takes me about 5 minutes of hands-on work and about […] The post No-Fail Focaccia Bread! appeared first on Kindness Kitchen.
]]>This recipe is a really easy recipe that is incredibly forgiving and has lots of room for modification. I know that many people are intimidated by baking bread. If that’s you, then this is the recipe for you – you seriously can’t screw this up! It’s so easy and so flexible. That’s why I call it No-Fail Focaccia!
All you do is throw all your dough ingredients in the bowl of a stand mixer,
Mix the dough for 1 minute on high and then press the STICKY dough (it will be sticky, that’s OK!) into the pan. It probably won’t fill the pan because it will spring back. That’s ok.
Let the dough rise for an hour (or a bit more, like I did… whoops! That’s why it kind of looks ratty where the dough was stuck to the saran wrap, but it doesn’t matter)
See those little bubbles? Those are the air pockets that are going to make your bread spongy and airy! Beautiful!
Poke the dough all over with your finger or the end of a wooden spoon. Drizzle with olive oil and sprinkle with desired toppings (I used sea salt, fresh cracked pepper, and Italian seasoning).
Bake for 30 minutes or until it’s golden brown and sounds hollow when tapped.
Remove from oven and let stand for 5 minutes and serve it up! Easy peasy!
I have lots of ideas rattling around in my head for modifications. FYI, I have made this before in two 8x8s and in two 9″ cake pans, so yes – you can divide it in two to make two different flavours. I am thinking of trying a Greek-style with kalamata olives pressed in the top and sprinkled with oregano and maybe some lemon zest. I have done it pizza-style with pizza sauce and cheese on top (that was a HUGE win in our house). The sky really is the limit here.
With this base recipe, you’ll be very impressed with the texture of the bread. Because of the olive oil in the bottom of the pan, the crust is “buttery” and crispy. The bread itself is the perfect firmness while being spongy and chewy. It makes for a killer sandwich too!
No-Fail Focaccia!
This easy bread requires just 5 minutes of hands-on work, 60 minutes to rise, and 30 minutes in the oven!Servings 16 square slicesCalories 143kcalIngredients
- 3 1/2 cups all purpose flour
- 1 tbsp instant yeast
- 1 tsp salt
- 3 tbsp olive oil
- 1 1/2 cups warm water
- Extra olive oil for the pan and drizzling on the top.
- Seasonings of choice for sprinkling see note
Instructions
- Grease a 13x9 pan and pour some olive oil (about 2 tbsp) into the bottom of the pan. Set aside.
- Add the flour, yeast, salt, olive oil, and warm water the the bowl of a stand mixer.
- Mix on high for 1 minute.
- Press the dough into the pan. The dough will be very sticky, that's OK. If it doesn't press all the way to the edges, that's OK too.
- Cover with plastic wrap and let rise somewhere warm for 1 hour.
- Preheat oven to 375'F
- After 1 hour the dough should have risen to double (or more) of its original size. Remove the covering and poke the dough all over with your finger or the end of a wooden spoon.
- Drizzle the top with olive oil and sprinkle with your choice of seasonings.
- Bake for 30 minutes, or until the top is golden and the bread sounds hollow when it's tapped.
Notes
Use your imagination to decide on toppings.
-A classic is Italian seasoning blend, sea salt, and pepper.
Just look at that beautiful crust! YUM!
If you make this recipe, please rate and comment below! Thanks
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Greek Quinoa Salad with Tofu Feta https://kindnesskitchen.ca/greek-quinoa-salad/?utm_source=rss&utm_medium=rss&utm_campaign=greek-quinoa-saladhttps://kindnesskitchen.ca/greek-quinoa-salad/#respond Mon, 22 May 2017 13:22:07 +0000 http://kindnesskitchen.ca/?p=661 It’s the MAY LONG WEEKEND!! This is the weekend that unofficially kicks off summer. In Canada it’s Victoria Day on Monday. Historically, this is a celebration observing Queen Victoria’s birthday (as well as that of the reigning monarch). However, in actual practice it’s a long weekend filled with camping, BBQs, beers, gardening, and general summer […] The post Greek Quinoa Salad with Tofu Feta appeared first on Kindness Kitchen.
]]>Summer foods are typically BBQ burgers, hot dogs, sausages, and ribs (all easily Kindified – aka: Veg-ified… see my RIBZ recipe). Other summer foods are the salads and side dishes that grace our picnic and patio tables. One of my favourite summer salads is Greek Salad. However, sometimes I want something a bit more substantial than just veggies and dressing. Quinoa is amazing, if you haven’t had it – you need to give it a go. You make it exactly like rice and it’s a nutritional powerhouse that tastes great. Anyway, I decided to make a Greek Quinoa Salad with Tofu Feta. Let me tell you, this is a meal in itself and the tofu feta is incredible! This salad is crunchy, fresh, zesty and herb-y. The tofu feta lends a tangy sharpness that is so familiar in Greek salad. The quinoa ramps up the nutrition and makes this salad perfect as a side dish or as a meal in itself!
The actual hands-on portion of making this salad is minimal, but there is some waiting for tofu to marinate and quinoa to cook and cool. This is a recipe that requires you to plan ahead, you can’t really do it last minute. The tofu feta needs to marinate for at least an hour or even overnight, and the quinoa must be completely cool so as not to wilt the veggies. However, making the dressing and chopping the veggies only takes about 5 minutes so this salad really doesn’t take a lot of effort.
In this salad, you’ll find the tofu feta to be firm, brine-y (like feta cheese), and perfectly suited for this application. It just must be noted that you absolutely have to use extra firm (or even super extra firm) tofu for this application, as it must mimic the firmness of dairy feta.
In my house there is some disagreement about the vegetables that go in the Greek Salad. My husband doesn’t like tomatoes OR olives, so I usually use a non-red pepper so he can easily identify the tomatoes to pick them out. I also typically only put the olives in my own bowl, rather than the whole batch. Neither of us likes raw red onions, so I prefer to use green onions. Feel free to go traditional and use the red onion. Anyway, as you know the recipes and photos on the blog are of the real food that we eat, so that explains the less-than-traditional use of a yellow pepper and green onions in our Quinoa Greek Salad
Greek Quinoa Salad with Tofu Feta
The hands-on portion of this recipe is quick and easy. It simply required a bit of planning ahead to ensure time to marinate the tofu and cool the quinoa. Hands-on time: about 10 minutes. Hands-off time: at least 1 hour.Ingredients
For the Tofu Feta
- 1 block about 250g EXTRA FIRM tofu (use the firmest you can find).
- 1/2 cup lemon juice
- 1/2 cup water or more
- 1 tbsp dried oregano
- 1 tsp salt
For the Salad
- 2 cups COOKED and COOLED quinoa
- 1/2 cucumber diced
- 1 tomato chopped
- 1 bell pepper chopped
- 1/2 red onion sliced -OR- 2 green onions, chopped
- Kalamata olives as desired
For the Dressing
- 1/3 cup good quality olive oil
- 1 tbsp lemon juice
- 1 tbsp oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp sugar
Instructions
For the TOFU FETA
- Cut the tofu into small cubes and place in a small bowl.
- Combine the marinade ingredients: lemon juice, water, oregano, and salt. Pour it over the tofu and stir to combine. Add a bit more water, if necessary to help cover the tofu.
- Place tofu in fridge to marinate for at least an hour, or even overnight.
For the DRESSING
- In a small bowl or measuring cup, mix together the dressing ingredients.
- Whisk well to combine.
To assemble the SALAD
- In a large bowl combine the veggies and COOLED quinoa.
- Add about 1 cup of the marinated tofu feta (or more to taste).
- Add in your desired amount of olives.
- Pour the salad dressing over top and toss well to coat the ingredients.
- Serve and enjoy!
Greek Salad has long been my go-to to bring to potlucks and BBQs. What is your favourite dish to bring to family dinners and other gatherings?
If you decide to make this recipe, please rate and comment below! Thanks
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Kimchi Fried Rice https://kindnesskitchen.ca/kimchi-fried-rice/?utm_source=rss&utm_medium=rss&utm_campaign=kimchi-fried-ricehttps://kindnesskitchen.ca/kimchi-fried-rice/#respond Mon, 10 Apr 2017 13:53:34 +0000 http://kindnesskitchen.ca/?p=458 Kimchi fried rice is quick to whip up, uses leftovers, is super flavourful and spicy, and is reasonably healthy! What more could you ask for? This is a great weeknight dinner (or side dish). This is a super versatile recipe that conveniently uses up leftover rice in the fridge. It’s super easy to adapt to […] The post Kimchi Fried Rice appeared first on Kindness Kitchen.
]]>This is a super versatile recipe that conveniently uses up leftover rice in the fridge. It’s super easy to adapt to feed more people and is very much about flavouring to your taste. We like kimchi a LOT and we like things spicy, so I use quite a bit of kimchi in this dish. You can use less! Up to you
I make my own kimchi and it’s amazing (if I do say so myself…). In the meantime, however, if you don’t make your own kimchi, be sure to read labels on the ones in the stores. Oftentimes kimchi has fish sauce in it, so find one that is labelled vegan or has no fish sauce in the ingredients.
Oh! In case you’re intrigued by this recipe but don’t know what kimchi is, kimchi is a fermented cabbage dish that is a staple in Korean cuisine. It’s spicy and bit sour with a hint of sweetness. It could be thought of as a Korean sauerkraut. Its spice comes from Korean chili flakes called gochugaru.
In the meantime, just look at this spicy goodness!
Kimchi Fried Rice
Calories 318kcalIngredients
- 1 tbsp oil
- 1/2 small onion diced
- 1-2 cloves garlic minced
- 1/2 cup kimchi chopped roughly
- 1/2 cup frozen peas or frozen mixed veg
- 2 cups cooked rice see note*
- 1 tbsp kimchi juice
- 1-2 tbsp low sodium soy sauce
- 1/4 tsp sesame oil
- few dashes black pepper
- 1 green onion
Instructions
- In a large skillet, heat the oil over medium heat.
- Once hot, saute the onion until beginning to soften.
- Add in the garlic and stir.
- Once fragrant and beginning to brown, add in the kimchi. Stir.
- Add the peas and stir to combine. Cook 1 minute.
- Add the cooked rice to the pan and stir to combine. Cook for 2 minutes.
- Add in the kimchi juice, soy cause, oil, pepper, and green onion.
- Cook, stirring occasionally, for about 5 minutes (until the rice is heated through, the peas are cooked and the flavours a developed).
- Serve hot. You can provide gochujang (Korean hot sauce), sriracha, or soy sauce, if desired.
Notes
This recipe cooks up MUCH better if you use day-old rice, leftover in your fridge. If you use freshly cooked rice, the dish will still taste fine but it may be a bit soggier or stickier.If you make this recipe, please rate and comment below! Thanks!
The post Kimchi Fried Rice appeared first on Kindness Kitchen.
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TECHNIQUE: Cashew Cream https://kindnesskitchen.ca/cashew-cream/?utm_source=rss&utm_medium=rss&utm_campaign=cashew-creamhttps://kindnesskitchen.ca/cashew-cream/#comments Wed, 29 Mar 2017 17:21:16 +0000 http://kindnesskitchen.ca/?p=345 Here’s a new technique! This is super easy, delicious, and nutritious – no wonder it’s a mainstay of kind eating, no animals were harmed in the making of this cream! Today I’ll show you how to make cashew cream. This is a base recipe you can adapt to suit your needs. You can use it […] The post TECHNIQUE: Cashew Cream appeared first on Kindness Kitchen.
]]>Today I’ll show you how to make cashew cream. This is a base recipe you can adapt to suit your needs. You can use it in place of sour cream as a topping on things like perogies and potatoes, you can change the seasonings to make a dip for veggies, you can toss pasta in it along with other herbs and spices, the sky’s the limit here.
This is simply a basic technique, from here tweak it to suit your needs. Also, depending on your ingredients, you may find your results vary – but no matter what happens, it will still be super yummy!
Look at that cashew-y creaminess!
You’ll see people post photos of totally smooth cashew cream. I don’t know how they get that. I have a Blendtec blender and a Cuisinart food processor and I can’t get that texture. I’ve tried soaking the cashews for 2 days and still no luck. Don’t beat yourself up if yours has a bit of graininess, it’s not dairy cream – it’s cashew cream! That is just a property of what you made!
Cashew Cream
Ingredients
- 1 1/2 cups RAW cashews soaked at least 4 hours
- 1/2 cup water OR unsweetened neutral tasting plant milk you may need up to 3/4 cup depending on your cashews
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
Instructions
- Drain and rinse the cashews - very important to discard the soaking water!
- In a high speed blender or food processor add the cashews, milk/water, lemon juice, vinegar, and salt.
- Blend until smooth. If too thick, add more milk 1 tbsp at a time. *NOTE* This will thicken in the fridge.
- Taste. Add salt or lemon juice if necessary.
- Store in fridge for up to 5 days.
- *be creative! Add herbs and spices to make a veggie or pizza crust dip, add some garlic and nutritional yeast to make a kind of alfredo sauce for noodles (or zoodles)...
- I have made this with water and with plant milk, honestly - both ways are just fine!
Notes
*be creative! Add herbs and spices to make a veggie or pizza crust dip, add some garlic and nutritional yeast to make a kind of alfredo sauce for noodles (or zoodles)... I have made this with water and with plant milk, honestly - both ways are just fine! If you want a runner cream that you can drizzle or stir into a sauce, then add more liquid. As written, it's more like a thick sour cream type consistency.If you make this recipe, please rate and comment below! Thanks!
Dinner is served!
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Technique: Quick Roasted Veggies https://kindnesskitchen.ca/quick-roasted-veggies/?utm_source=rss&utm_medium=rss&utm_campaign=quick-roasted-veggieshttps://kindnesskitchen.ca/quick-roasted-veggies/#comments Thu, 23 Mar 2017 18:53:06 +0000 http://kindnesskitchen.ca/?p=269 This is kind of a non-recipe but is a technique. I love roasted veggies, I like how they get a bit brown on the edges but are still moist and flavourful. All they really need is a bit of olive oil and salt and pepper. Sometimes I add other seasonings too, but it’s really not […] The post Technique: Quick Roasted Veggies appeared first on Kindness Kitchen.
]]>Today I took a craving for veggies, but raw veggies are a bit…. boring and steamed veggies can just be sad and soggy. Oven roasted veggies are it! However, this was also intended to be my lunch today so they had to be quick. I don’t want to sit in front of the oven waiting for them to roast “slow and low”.
Enter:
My lunch!
First, I looked in my fridge to see what veggies I had. I had a couple of small zucchinis (you know, the little ones from Costco), I had some sad looking tomatoes that were on their last legs, and a half a bag of frozen broccoli.
So I sliced the zucchini into 1/4″-ish rounds and I halved the tomatoes (if yours are larger you may want to quarter them). I arranged the frozen broccoli, halved tomatoes, and sliced zucchini onto a baking sheet. Honestly, the sheet should have been bigger for the amount of veggies I was roasting, but I was using my toaster oven, so whatever. It worked.
Next, I drizzled olive oil (about 3 tbsp) over all the veggies and seasoned them all with salt and pepper. You can stop here with the seasoning if you like. They’ll be delish. I didn’t. I added a bit of garlic powder and nutritional yeast to the broccoli and some Italian seasoning to the tomatoes.
Next, I threw the veggies into the toasted oven at 425’F. I kept an eye on them and turned the veggies after about 10 mins and added a bit more salt and pepper.
After about 10 more minutes I decided they were soft enough to call done (I was also starving by this point so I needed my lunch!).
Look how roasty-juicy those tomatoes are!
VOILA! 20 min roasted vegetables! These are good on their own, tossed with pasta, on a sandwich, or any way you like!
I ate mine with a generous sprinkling of almond “Parmesan” (recipe forthcoming)
Technique: Quick Roasted Veggies
Ingredients
- Vegetables of choosing
- Olive oil for drizzling
- Salt and Pepper
- Other seasonings to taste
Instructions
- Heat oven to 425'F
- Cut your vegetables in to approximately bite sized pieces (1"-ish). This is not a science.
- Try to have vegetables that are likely to cook in similar amounts of time on the same pan. A potato will take WAY longer to roast than a tomato. "watery" vegetables cook faster than "starchy" ones.
- Arrange the veggies on your baking tray and drizzle with oil (be generous, a lot of it will end up on the pan). Sprinkle with salt and pepper and desired seasonings. Toss a bit to coat (doesn't matter if it's perfect).
- Put in oven and bake for about 10 minutes.
- Flip/toss veggies and add a bit more oil if necessary and salt and pepper.
- ** Note ** Don't flip tomatoes, try to keep them skin-side down or else all their guts will fall out all over the pan and just be a burned wet mess.
- Roast about 10 minutes more. Checking for desired brown-ness and doneness. Serve when they are as cooked as you like.
- Serve alone, over pasta, in a sandwich, or any way you like to eat roasted veggies.
If you make this recipe, please rate and comment below! Thanks!
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