Tofu Florentine with home fries

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We don’t have a lot of Easter traditions because we don’t eat eggs (or decorate with them) and we’re not religious. Rather, we use this weekend to celebrate the coming of Spring. It’s not always here on Easter weekend but early signs are everywhere. The snow is gone and the robins are back with their trilling birdsongs. When the sun comes out, it’s really nice to be outside. I even put my super warm winter coat away – though our light winter coats are still needed.

This morning, the kids played together nicely enough for me to sleep in. And when I got up, I craved this breakfast that I used to make often before the kids were born. It’s one or two steps too many for most weekend breakfasts (and the kids are often begging for pancakes or oatmeal) but with the extra sleep I got last night, I thought I’d make one of my favourite breakfasts.

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If you start the potatoes first, it isn’t time-consuming to make. Start by boiling the potatoes. While the tofu is broiling, fry an onion until golden, add the potatoes and whatever spices you like. Steam the spinach and make the hollandaise sauce. There are a lot of really nice vegan hollandaise sauces but this one is so simple that it’s always been my go to. Sometimes, simplicity just wins.

Hollandaise sauce

  • 2/3 cup vegan mayo
  • 1 Tbsp lemon juice
  • 1 tsp dijon mustard
  •  pinch cayenne
  • pinch turmeric
  • salt

Combine the ingredients. Done.

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Because I was generous with the cayenne, I topped my daughter’s breakfast with plain mayo (which I know she likes) and a sprinkling of paprika. My son won’t eat spinach or mayo so his english muffin is buttered and topped with tofu with the potatoes on the side. He’ll eat his veggies at another meal.

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Some day he’ll look at our meals and realize he’s missing out when he skips the veggies and sauce but we’re not there yet. That’s okay – we’ve got time. The truth is, we’re making progress and every month he becomes less strict about the foods he eats. Last month, he happily ate parsley and halved cherry tomatoes for the first time instead of just whole cherry tomatoes. I think this summer, we’ll win him over to regular-sized tomatoes. Fingers-crossed!

Happy Easter everyone! How do you celebrate?

Eating carbs as a vegan

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I was on the train commuting to work the other day when the people sitting across from me in our 4-pack of seats was talking about fitness and diet. They were speaking so loudly that I found it impossible to concentrate on the words of my book and even my podcast couldn’t drown out their conversation so though I was completely uninterested in their babble, I couldn’t avoid hearing their conversation in full.

They were congratulating themselves on their fitness regime and after giving full details about their favourite gyms, they started talking about their diets. They agreed that sugar is evil and should be avoided at all cost. Salt bad. And then one of them started on the carbs. “If you’re limiting your sugar, you should limit all carbs. They’re so bad for you.”

He suggested she continue eating whatever it was she liked to eat, “keep that steak the same size but eat less rice.” He told her that rice is terrible for you and pasta too.

I find this blanket statement ill-informed.

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I completely agree with limiting processed carbs – you’re not getting much out of a piece of white bread. But as long as you’re eating a variety of whole grains, there’s nothing wrong with that. There’s a lot more credible science to back a whole foods diet than a meat-centred diet.

As a vegan, it’s the carbs that fill me up and make me feel satisfied after a meal. Quinoa, brown rice, whole grain pasta, whole wheat bread is a wholesome and satisfying part of any meal. And as long as you’re eating a variety of whole grains and not processed white rice for each meal (although, really, it’s not that bad to eat white rice), there’s nothing to feel guilty about.

Carbs are a satisfying comfort food so it is easy to overdo it with large portions. And if you’re looking to shed a few pounds, watching your carb intake is a good place to start. But don’t eliminate it completely. If you really want to shed some weight, ditch the dairy and meat. That’s how you’ll get the best results.

Sweet potato biscuits and breakfast sandwiches

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Before I had kids, I used to make biscuits every weekend. They’re easy to make and only take 15 minutes to bake in a hot oven. Even half asleep, I can whip these up quickly and have my butter melting on a fluffy, crumbly biscuit to have with my morning coffee.

I don’t make them nearly as often now because as soon as I walk into the kitchen on weekend mornings, my kids are asking for pancakes. But I made a double batch of pancakes yesterday so when I walked into the kitchen this morning, my daughter was pouring maple syrup on leftover pancakes and quite happy with her breakfast.

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We had some leftover sweet potatoes so I worked them into the biscuits for a special treat. They were delicious!

Sweet potato biscuits

  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • 2 tbsp baking powder
  • 2 tsp salt
  • 1 1/2 cups cooked sweet potatoes
  • 1/3 cup vegan butter
  • 1 cup unsweetened almond milk

Preheat the oven to 425. Combine the dry ingredients in a large bowl.

In a medium-sized bowl, mash the sweet potato and mix with the butter. Add to the dry ingredients and mix until the butter and sweet potato mix is evenly distributed throughout. There should be small clumps – this will make the biscuits fluffy when the butter melts. Add the milk and mix until the dough is evenly moistened.

Form the dough into 8 large biscuits. Bake for 15 minutes.

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For the breakfast sandwiches, I had marinated some tofu before I started the biscuits. I sliced the tofu into four thin slices and then in half to make 8 squares. I marinated them in soy sauce, turmeric and dijon mustard with a bit of water. Once the biscuits were finished, I fried the tofu.

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My son’s breakfast was a deconstructed breakfast sandwich (a buttered biscuit with tofu on the side). My daughter’s sandwich is above – it has a slice of tofu, a slice of vegan lunchmeat and a slice of Daiya cheese. My husband and I had ours with an herbed cheese made with coconut milk. Served with coffee, of course!

 

Miso-glazed eggplant

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This meal was a combination of two things I love: miso and Japanese eggplant. The eggplant bakes until it’s buttery soft then it’s brushed with a glaze and broiled until the glaze is bubbling. We had it with wheat noodles topped with broccoli, yellow pepper, carrots and tofu.

My kids are iffy with eggplant – and I’m okay with that. They don’t have to love all the vegetables I love as long as they’re getting enough variety on their plates. I wasn’t planning on sharing these eggplants with the kids but I decided to let my daughter have a taste and she loved it. So I had to share.

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Miso-glazed eggplant

  • 2 Japanese eggplants (long and thin)
  • 2 Tbsp sesame oil
  • 1 Tbsp mirin
  • 1.5 Tbsp miso (whatever kind you like – the light miso is the mildest)

Preheat the oven to 400. Slice the eggplants in half lengthwise. Brush them with one Tbsp of sesame oil and bake for 15 minutes with the skin up.

In a small bowl, combine the remaining sesame oil with mirin and miso. Stir until mixed.    (I’ll admit, I wasn’t so patient with this step!)

When the eggplant is soft, remove it from the oven and flip them over so the skin is down. Slice it a few times – not through to the skin but through the soft interior. Brush the glaze on the tops of the eggplants. Place them under the broiler and broil until bubbly (only a few minutes).

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The kids simply had noodles, veggies and tofu with sesame seeds on top. The sauce is light – sesame oil, mirin and soy sauce.

I bought them starter-chopsticks and they’re learning to use them quite well. They didn’t give up and switch to forks! It’s great for their small motor skills.

That’s all for tonight – have a great night and let me know what you’re cooking!

Savoury spiced popcorn

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I don’t give my kids microwaved popcorn. The bag lining includes a chemical that could cause cancer (google it) and the popcorn itself is very salty with questionable additives and it’s rarely vegan. But air-popped popcorn or popcorn popped on the stovetop is a whole food that makes a great snack for everyone. We often make extra to put some aside for lunches – in a sealed container, it won’t go stale before it’s eaten.

Making popcorn on the stovetop is really simple and quick – simply heat some oil, add the kernels and cover the pot with a lid. When they start to pop, shake the pot regularly until the sound of the popping stops for a few seconds. Pour them into a bowl and season them as you’d like. If you’re used to microwaved popcorn, buy some kernels and give it a try. It’s inexpensive, easy and you can season it as you like.

For popcorn seasonings, I like to experiment with different spices but it’s always topped with vegan butter, salt and nutritional yeast. In the image above, I used the recipe that follows.

Savoury spiced popcorn

  • 2 tbsp vegan butter
  • 1 tsp garam masala
  • savoury masala (mine is a spicy mix so the kids had theirs plain)
  • sea salt
  • 2 tbsp nutritional yeast

Pour the butter over the freshly popped popcorn. Add the spices and mix well. Enjoy!

Another sushi bowl

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Everyone around us is sick. People at my office, kids at school – it seems the flu is going around. It’s in times like this that it’s so important to eat whole foods and veggies in every colour of the rainbow. I’m convinced that the extra servings of veggies helps us fight off infection.

This bowl was inspired by sushi – it’s not the same as my previous sushi bowl recipe – this one has roasted tofu, sweet potato, bok choy and king mushrooms. I’ve included the veggies from all our favourite sushi rolls. We crumbled nori on top but only remembered after I took the photos and we had dug in. These are the flavours we love so the meal disappeared quickly!

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My son’s bowl has cubed roasted tofu, sweet potato, cucumber, red pepper, grated carrots, avocado and sesame seeds over white rice.

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My daughter’s bowl has the same but also includes bok choy. The tofu was marinated in a couple tablespoons of white miso, 1/4 cup soy sauce, a tablespoon of mirin and a tablespoon of sesame oil. I let it sit in the marinade while the oven preheated to 350 F and then just poured it all on a cookie sheet and cooked it, flipping once, for about 20 minutes. They’re savoury and delicious.

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The grown-ups had spicy king mushrooms as well. The recipe is from The 30-Minute Vegan’s Taste of the East: 150 Asian-Inspired Recipes–from Soba Noodles to Summer Rolls. They had a spicy sauce that was really nice with the rest of the meal.

This kind of a meal really works well with kids who like to keep their flavours separate. Everything may be touching (this can be an issue) but it’s easy to pile in only the foods you know your kid will eat. It’s nice to encourage new foods but every meal doesn’t have to include a challenge to overcome. This meal has lots of variety and points of entry with kid-friendly foods (cucumber, shredded carrots, avocado, sweet potato, white rice).

Carrot and cauliflower pakoras

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My favourite pakoras are packed with sweet onions and spicy chilies. But when I decided to make a little snack this evening, I wanted to make something the kids would enjoy too. So I left out the chilies and swapped the onions for carrots and cauliflower. It resulted in these little gems I can share.

On the side is some Curried apple chutney that I made in the fall. It’s a bit spicy so it makes up for the missing chilies in the pakoras. This recipe is based on Vegan Richa‘s pakoras.

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Carrot and cauliflower pakoras

  • 1 cup chickpea flour
  • 2 Tbsp rice flour
  • 1/2 tsp salt
  • 1/4 tsp turmeric
  • 1 tsp Garam Masala
  • 1/2 tsp baking powder
  • 1/4 tsp cumin seeds
  • 1/4 tsp fennel seeds
  • 1 clove garlic, minced
  • 1/2 inch fresh ginger, minced
  • 3 tbsp non-dairy yogurt
  • 1 tsp lemon juice
  • 2 tsp olive oil
  • 1/2 cup water
  • 1 cup shredded carrot
  • 1 cup finely chopped cauliflower

Preheat oven to 425 and line a baking sheet with parchment paper.

Combine dry ingredients and mix well. Add garlic, ginger, yogurt, lemon juice, oil and water and stir well to combine. Add veggies and mix.

Scoop batter into 2 tbsp balls on to the parchment paper and bake for 18 minutes.