Chipotle Tempeh with Fresh Kale
So.. left over chipotle in adobo sauce again. And was curious about trying out tempeh again. It has a very distinct and unmistakeable tempeh flavour to it that is hard to pair up with a nice sauce or in a stir fry. Give this one a shot! The kale freshens things up, it’s spicy, and if you don’t cook the kale for too long, nice and crispy. Make sure to fry the tempeh at high heat. It goes great with rice or quinoa. What you’ll need: For the marinade: 1 small onion 4 cloves of...
Read MoreWeihnachtsstollen
An amazing German traditional cake-bread hybrid. Rum soaked raisins and citrus peels make it taste vaguely like an English christmas pudding, but dryer and less boozy. The powdered sugar glaze is a must. Finding this in your local supermarket or bakery is not terribly difficult here in Canada, but at 20 bucks, it made me think twice about buying rather than baking. What you’ll need (adapted from foodnetwork.com): STEP 1: The bits 1 cup of raisins 1 cup of candied citrus peels 1/4 cup of dark...
Read MoreSpiced Pumpkin Pancakes
And another great use for canned pumpkin. Thanksgiving time is rolling around for the neighbours to the South, and this seems to be quite an ideal way to start it off. What you’ll need (adapted from Martha Stewart): 1 1/4 cups of flour 4 tsps of baking powder 1 tsp of salt 1 tsp of cinnamon 1/2 tsp of cinnamon A dash of cloves and nutmeg 3 tbsp of sugar 1 1/4 cups of milk 1 egg 1 can of canned pumpkin 1. Combine dry ingredients in a medium sized bowl. 2. Combine the rest of the ingredients in a...
Read MorePumpkin Cinnamon Rolls
Here’s a great use of leftover canned pumpkin. Classic cinnamon rolls, with added pumpkin puree. Makes for a great desert, especially when it’s shitty outside. What you’ll need: (adapted from brokeass gourmet) 1 packet of yeast 2 tbsp of sugar 1 1/2 cups of canned pumpkin (about 15 fl oz.) 3 cups of flour pinch of salt 1 tbsp of oil 1/2 stick of butter (1/4 cup) 3/4 cups of brown sugar 1 tbsp of cinnamon 1 tbsp of ginger 1/2 tbsp of nutmeg 1. Mix yeast with 1/2 cup of warm water in a...
Read MoreButternut Squash, Coconut, and Lentil Stew
A great way to cook Indian, without copious amounts of curry. Coconut is the answer! It adds an amazing sweet touch, and with the right garnishes (you guessed it, lime and coriander) it is an amazing dish for a hot summer’s day. What you’ll need (adapted from foodnetwork): 1 cup yellow split peas 1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups) 1 tomato, diced 1/2 cup shredded coconut 1/2 tsp turmeric 1/2 tsp ground cumin 4 cups vegetable stock 2 tablespoons canola...
Read MoreMoroccan Chickpeas with Fresh Mint
Fresh mint, it doesn’t only smell awesome. When combined with some spices, chickpeas in a tomato sauce, it makes for an amazing fresh and savoury accompaniment to cous cous, rice and even pasta. I’d recommend some cous cous. It’s easy to make and pretty cheap. What you’ll need: 5 large tomatoes 1 cup of chickpeas (boiled) 1 large onion 5 cloves of garlic 1 tsp ground cinnamon 1 tsp ground coriander 1 tsp ground cumin pinch ground turmeric Fresh mint leaves Salt and pepper to taste Fresh...
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