Inspired by Joey’s Crispy Tofu Bowl! Crispy tofu in a sweet and spicy glaze with quick pickled veg! Read the entry for tips and tricks. 🙂 4 servings. Tofu: 350 grams extra firm tofu, cubed (I like small cubes) 1/2 cup cornstarch 1 tsp. garlic powder Salt & pepper, to taste Olive oil, for cooking Sweet and spicy Gochujang glaze: 1 tbsp. sesame oil 1 … Continue reading Crispy Korean Tofu Bowl (vegan)
MeeT on Main makes killer vegan food. One of the best dishes there is the Oyster Mushroom Calamari. They’re definitely onto something because oyster mushrooms have a chewy, meaty texture that almost perfectly replicates the real thing. I’ve wanted to try my own vegan calamari for some time now, not only because it’s absolutely delicious, but I had told my uncle Gord about it a … Continue reading Oyster Mushroom “Calamari” (vegan)
Does anyone else find butternut squash incredibly awkward to prep? I feel like it doesn’t matter how I do it, it’s awkward to cut and peel. It’s worth it though, I mean butternut squash is delicious, so I can take a bit of hard work to get there. It’s really the perfect autumn vegetable, isn’t it? Cozy, healthy and delicious! There are a million things … Continue reading Butternut Squash Curry with Mixed Grains (vegan)
Hummus never disappoints me. Whether I’m using it as a dip with pita, spreading it on a bagel before snowboarding, spooning it next to Mediterranean goodies, eating it for lunch or even as a camping dinner overlooking the ocean with a warm beer and a bag of veggies (and amazing company!)- there are no doubts about it, hummus will make me happy. With a simple … Continue reading Sun Dried Tomato & Basil Hummus (Vegan)
Did anyone else just eat an insane amount of carbs during quaratine? I won’t lie, I spent a lot of the time baking bagels, cinnamon buns, bread (I was already on that bandwagon before it was quarantine cool), lots of pasta, potatoes…if it was carby, I was into it. And while I still believe that carbs make life worth living and are essential to any … Continue reading Crispy Coconut Tofu Lettuce Wraps (Vegan)
Will it skillet? Oh heck yes it will. I love how easy the cast iron pan goes from stove to oven, making this veggie packed, vegan friendly dish super easy and literally one pot. You know it’s an easy recipe because let’s be honest – you know I’m all about easy! I loved the movie Ratatouille, it’s a super cute movie if you haven’t seen … Continue reading Ratatouille (vegan)
I spent last week in snowy Kelowna with my family, and it was perfect! As per norm, it was full of snowboarding, games, wine, martinis and delicious, comforting vegan food (and a few bites of cheese 😉 ). One of my favourite parts about our Kelowna trips is spending time in the kitchen with Gord and making awesome vegan food with him (see, you got … Continue reading Vegan Cottage Pie
TODAY ON WILL IT SKILLET? – EGGPLANT BANH MI’S. Yes, I used my cast iron to cook the eggplant for these Banh Mi’s…because why wouldn’t I? The cast iron gives it a nice, crisp, brown edge but you can obviously use whatever pan you have. Orrr even better if you have a grill it would be amazing grilled! Now I’m not totally confident what kind … Continue reading Eggplant Banh Mi (Vegan)
Hey everyone! I haven’t posted in over a month!! It’s been a super busy summer spending time away with loved ones and preparing for my parents big anniversary party that I’m organizing and hosting…so needless to say I have my hands full! I’m sure none of you actually care about that though because you’re here for one reason and one reason only – these wicked … Continue reading Buffalo Cauliflower Tacos & Avocado Crema (Vegan)
In a brave effort to host eight people for Sunday dinner at my apartment I tried to keep things as easy and make ahead as possible. With the oven full (and not to mention my apartment is 3 million degrees…with the fan on), there was no room or desire to make a hot appetizer. I’m so glad you’re here because the tapenade is good. I … Continue reading Olive Tapenade (Vegan)
Tin Roof Cooking 