Veggie Fried Rice

This past week I’ve been spending time with my very cool teenage cousin while her parents are out of town. She has been vegetarian since she was very, very young. As a kid she learned what meat was and then couldn’t bear to eat it once she knew where it came from. She didn’t even know what the word “vegetarian” meant at that time, and is only really starting to feel comfortable describing herself as such since she now knows others who have meat-free diets! 16 year-olds are often hesitant about standing out in a crowd of their peers, but she told me that she’s still worried about what to eat and has no idea what to incorporate into her diet as a picky eater as well. How do you get protein when you don’t really cook but want simple, fast meals?

She also wanted to know how to deal with situations such as meeting her boyfriend’s parents for the first time and being offered a steak for supper, and that was a longer conversation!

So, once I got here, we tried cooking some things. Simple recipes that she’d make on her own, such as the veggie chilli (we made it into chilli cheese fries and she loved it!), and this one also made the cut! This was kind of a high school and university staple when you wanted a colourful side dish or if you wanted to make simple rice a more substantial meal. This is supper simple, but maybe something you haven’t thought about in a while. You can even dice veggies quite small if certain people don’t like something but want to get more vegetables into their diets! (hint hint!) The eggs are optional, but if you eat them they do offer more protein, but you can incorporate seeds and nuts in here instead for a vegan version (I’ll usually add both the eggs and some nuts/seeds).

This is great leftover, but you may just need to add a little water to the rice when heating it back up if it becomes hard in the fridge. It’s prefect for a potluck, BBQ, or a quick lunch while you’re at summer school. 😉

Veggie Fried Rice

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Creamy Peanut Tomato Stew (Vegan!)

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Hi friends! Who here has shovelled yet this year? Yup, winter is here, and I for one am all about it! To warm up your evenings, here’s a new easy recipe! This is a super hearty, cozy, rich, thick stew made from tasty tomatoes and a bizarre but amazing pairing of peanuts! West African cooking is known for amazing peanut tomato stew combinations, which inspired this dish. Add some heat with chilli pepper flakes and smooth it out with amazing peanut butter and a puree of sweet potato and zucchini. All vegan- creamy yet no dairy, no animal products whatsoever. Super filling and very, very high in protein, this is a complete meal in itself.

There are even red lentils snuck in there to thicken the soup up (a great way to sneak them into your diet).  Serve a small portion of stew as an appetizer (be warned it’s really filling), or with a salad or crusty bread. You can also up the lentils to 3/4c and serve this very thick stew over rice as a meal. It’s great leftover and freezes well too. The stew has a really unique but incredible flavour- a new favourite just in time for the chilly winter.

Creamy Peanut Tomato Stew 

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Rosemary Zucchini Bean Burgers

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It’s been so long! TOO LONG! I’ve been working crazy hours and my job caters our meals so I’ve hardly been cooking these days it seems, except for the weekends or maybe snacks after work. However, during yesterday’s gorgeous summer afternoon I wanted to heat up the ol’ BBQ and get some tasty treats cooking. And of course, I wanted to share them with you!

This is BBQ season, and being meat-free is pretty darn easy with a grill. Everything tastes great BBQ’d- just brush some veggies with a bit of oil or put on a skewer and it’s awesome, or grill a pineapple, corn on the cob, garlic bread, pair things with a nice salad or fruit and there you go. Hell, you could throw an old shoe on a bbq, but sauce on it and the smell would still entice folks! Disclaimer- don’t grill boots. . . Steam them instead. 🙂 It can be that simple.

One of the classic BBQ meals is a good ol’ burger. I chose black beans because that’s what I had on hand, but white beans would be really great in this recipe too. I have some different herbs growing in containers and pots both in and outside of my house- which is a great way to have super fresh and tasty additions for all of your meals. It’s also much cheaper than buying at a grocery store. Plus, using super fresh ingredients in your meals makes everything better.

Rosemary is one of my favourite herbs for both taste and scent, so I decided to create a burger that is healthy, super easy to make, uses some savoury rosemary, is full of protein, and has some gorgeous and really versatile yellow zucchini in it. This is a great way to sneak some veggies into your meals. I threw in a few other herbs I picked from the yard, some oats and voila! Vegan burgers, ready and waiting to be enjoyed in the yard, patio, or while camping in the woods. Share them with friends, get creative with your toppings and make a pitcher of sangria while you’re at it! Enjoy!

Rosemary Zucchini Bean Burgers


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