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!

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.

Fake chicken fingers and fries

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This isn’t an impressive dinner but it’s a weeknight and it was quick and easy. My son has been under the weather – just overtired with a low-grade fever. His immune system is working overtime fighting something off so he stayed home from school today to snooze all day. I’m able to work from home to be with him – but I had a lot of work to do so he spent most of the afternoon in front of the TV while I was working away in my office.

So when I shut my computer down for the evening and went to have dinner, he asked me to play with him. I chopped some potatoes, slathered them in olive oil, nutritional yeast and salt (makes for really nice french fries), tossed in some fake chicken fingers and frozen seitan I had made in December (when I had all the time in the world). And went to help my son build a car out of straw-like connecting toys.

The cucumber sticks are my gateway into dinner. Even when my kids are grumpy and don’t feel like eating, the cucumbers tempt them into eating and once they start, the momentum grows… they’re often grumpy BECAUSE they’re hungry. But they won’t hear it. You can’t reason with kids when they’re hangry – this is when a crispy, cool, irresistible cucumber works wonders. A few bites and they’re back to their sweet selves.

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My husband and I had this spicy barbecue seitan that I made in a huge batch and froze in dinner-sized portions. That’s the best way to make seitan because it requires simmering and then baking or frying – it’s time consuming to make from scratch. But if you make a big batch, it’s a great last minute meal.

Superbowl dinner and snacks

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Superbowl Sunday calls for a spicy chili and plenty of snacks to nibble on while watching the game. This year, we didn’t bother making a kid-friendly chili because they never like it much anyway. So we threw in the jalapeño pepper and didn’t skimp on the flavours. It’s topped with a dollop of spicy cashew dip for a creamy kick.

The chili was served with homemade pretzel dough cut into little “bites.” I got the idea from Vegan Richa (this dip is delicious and super easy too). I love the fact that the pretzels take no time to shape at all. Fresh out of the oven, there’s nothing like them! Aside from the hour it takes to let the dough rise, they’re quick to bake. Once you try them, you’ll be craving them again and again!

They’re served with a spicy cashew dip but we also dipped them in the chili. I usually make cornbread with chili but this was a really nice change. The recipe made enough pretzel bites for leftovers – even after we all ate our fill.

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For the kids, I fried up some vegetables and tossed leftover rice and lentils in the pan for a very easy kid-friendly meal. It’s flavoured with just sesame oil and soy sauce. Not too complicated but it makes the kids happy.

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Lentils and rice are a great pair that can be dressed up however you like them. If you have leftover rice and lentils, fry up some onion and garlic, add any vegetables you have on hand and spices that you like, add the rice and lentils, and you have a really nutritious and delicious meal.

If you’ve never cooked lentils before, they’re really simple and quick to cook. Just wash them well, checking for stones, cover them with water and simmer for 20 minutes. You can add your flavour in the water at the beginning or cook the lentils in plain water without any salt or seasoning. Fry onions and vegetables while the lentils are simmering and then throw the lentils in at the end. Give them a try!