Cassie's Kitchen Montreal Vegetarian Adventure

Brownie pour un vendredi gris - Frenchie edition

2011-07-08T17:37:00.005-04:00

My dear friend Magali shared this wonderful recipe with me and I'd like to share it with you. It's in French, enjoy!
It's a delicious brownie made with kamut flour and almonds.

Préchauffer le four à 350F

Huiler et enfariner un moule carré 8x8 OU 6 moules à muffin géant (mettre une coupe de papier fonctionne aussi très bien)

Dans un grand bol, mélanger :

3/4 t. farine de Kamut

1/4 t. poudre d'amandes

3/4 t. sucre brut*

1 1/2 c.à thé poudre à pâte

Dans un moyen bol:

Faire fondre 2 1/2 carrés de chocolat non sucré (84g) avec 1/4t. lait de soya

Ajouter 1/3 t. de compote de fruits non sucrée

*si la compote est sucrée, réduire de 3/4 à 1/2t. la quantité de sucre du mélange sec)

Mélanger pour rendre homogène

Dans un petit bol, mélanger:

1/2 t. de lait de soya auquel vous ajoutez 1 c.à thé de vinaigre

1/4 t. huile de canola

Comme les poupées russes:

Verser le petit bol dans le moyen bol. Bien mélanger.

Puis verser dans le grand bol et mélanger à nouveau jusqu'à homogénéité.

Verser dans le/les moule/s et meytre au centre du four environ 40 min.

**Attention de ne pas trop cuire**

Un cure-dent doit en sortir propre ET humide à la fois.

En plus d'être bon et bon, c'est bien mieux qu'un parfum Glade pour mettre un peu de chaleur et d'ambiance dans la maison.

Vegetarian Pot Pie Recipe by Terri Wise

2011-03-24T19:59:00.001-04:00

For those of you that know me, you know that I love music. My passion for tunes got me to run into a very talented Indie music photographer and journalist, Terri Wise. It comes at no surprise that she's also a vegetarian.

She's captured on film the likes of Andrew Bird, Wild Flag, School of Seven Bells, and Interpol to just name a few. I invite you to check out her portfolio for yourself. I'm certain that you will love her work!

To top it off, she offered this excellent vegetarian pot pie recipe, perfect for the cooler weather we are experiencing on the east coast.

-*-*-*-*-*-*-*-*-*-*-*-*-*-

For the authentic experience, have a glass or two of wine as you cook. With substitutes for the butter, this could be veganized.

Preheat oven to 425F.

Filling

2 leeks, sliced
2 cloves garlic, minced
10 oz. button mushrooms, sliced
½ (or so) of a large butternut squash, ½-inch cubed
1 stalk celery, diced small
1 parsnip, diced small
1 potato, diced
1 carrot, diced
2 cups veg broth
Olive oil
butter
1/3+ cup cream sherry
Roughly 2 T fresh sage, coarsely chopped
½ teaspoon dried thyme
2 pinches nutmeg
Salt and pepper
3 T flour
1/3 cup cold water

Pastry

1 cup flour
¼ tsp. baking powder
¼ tsp. salt
4 T butter
4-5 T ice water

For the pastry:
Mix flour, baking powder, and salt. Cut in butter until mixture is crumbly. Slowly mix in water to make dough. Refrigerate until ready to use.

For the filling:
Saute butternut squash in olive oil 10-15 min, ‘til softened but not completely cooked. Set aside.

Saute celery and parsnip in olive oil for 5 min, set aside.

Saute leeks, mushrooms, garlic in 1 T butter, about 5 min. Stir in herbs and continue cooking 1 to 2 mins. When mushrooms start giving off liquid in earnest, add sherry. Add a little more if you like—go with the aroma. Saute 2 min. more, then add all of the other veggies (including those you’ve set aside) and vegetable broth. Bring to a boil. Reduce heat and simmer, covered, until all veggies are tender, about 10 minutes.

Return to a boil. Mix flour and cold water and stir it into the veggies. Boil, stirring until mixture thickens. Season to taste with salt and pepper. Spoon into pie plate.

Roll out pastry into a circle and place it on top of the pie plate. Crimp edges and brush with milk if you like. Poke some holes in the top of the crust to vent--make a little design if you like.

Bake pie at 425F until pastry is browned, 20-30 mins. Cool 5 mins and eat!

Easy vegetarian snacks: roasted chickpeas

2011-03-06T13:08:00.004-05:00

An acquaintance of mine brought to my attention the wonderful world of roasted chickpeas. Imagine roasted peanuts but made with chickpeas. Less calories, and just as versatile. I tried it for the first time last Friday by roasting a batch made from canned chickpeas. I seasoned them lightly with olive oil, smoked paprika, garlic and onion powder at 350F for 45 minutes. The result was a crunchy, flavorful peanut like snack. I ate the whole thing in one sitting. Let's just say I wasn't hungry for the rest of the day!

I'm making a batch today with dried chickpeas which I soaked overnight and simmered this morning for 90 minutes with water, 1 whole onion, 1 dried smoked pepper and bay leaf. Cooking any bean with seasonings will impart flavor deep inside the bean.

I then took 2 cups of the cooked and drained beans and drizzled sunflower oil - enough to coat and hot curry powder. It's now roasting away in the stove.

For flavors, the sky is the limit. Think of these like chips. If you like barbecue flavor, smoked paprika, cumin, salt and pepper are your friend. Just experiment!

Recanting on canned beans

2011-02-22T22:36:00.001-05:00

Canned beans are a vegetarian's savior but when I found out that pretty much all canned goods are in cans that have bisphenol-a linings (Eden does not have it) - I decided to go back to making my black beans from scratch. It's oodles cheaper than buying canned and if you have a slow cooker, it's not much fuss either.

Black beans can be soaked over night, and then cooked during the day in your slow cooker on simmer. Your beans will be cooked through and ready to freeze for later use. I buy my black beans from Clic and their 2 pound bag gives me roughly 10-12 cups of cooked beans. Not bad, considering it costs a whooping $2,69 for a bag, plus water, some bay leaf, cumin seeds and a sheet of kombu.

With the cooked beans, I make easy peasy black bean burgers. It's really as simple as black beans, salsa and bread crumbs. The full recipe is here. Just use your cooked beans, instead of canned.

This evening, I also made a deliciously simple Cuban black bean soup. You can find the recipe here.

Sailing the seas as a vegetarian or my first cruise!

2010-12-12T00:19:00.000-05:00

Wild rooster in the Cayman Islands

As I promised, here's my thoughts on cruising as a vegetarian. Well my fellow veg*n, be prepared to be fully accomodated!

I travelled with Celebrity Cruises, a subsidiary of Royal Caribbean and it was a_m_a_z_i_n_g. Apparently, this is as top of the line as you can get when you talk about cruise vacations. The ship I sailed on was the Celebrity Solstice, a 15 story tall ship, with 4,000 souls on board.

You can breathe easy as a vegetarian on the ships, as they had a 20 hour a day, all you can eat buffet that had a well garnished salad bar which included an assortment of various fresh vegetables, and more importantly - beans, as proteins are very important.

But you aren't confined to the buffet. As in any cruise, the evening dinner is meant to be a formal affair, where you have to drop your beach attire for more formal wear. On two evenings, I even got to play dress up and got all dolled up for the camera. The menu at the Grand Epernay (the formal dining room with assigned seating) had at least 3 vegetarian options on the daily menu, on top of having at least 3 more vegetarian starters and entrees on the table d'hote.

Another thing that I particularly loved from the ship was the pool deck. There was an outdoor grill that served - wait for it - veggie burgers on demand!!! =)

Since I didn't want to get sick when we got to the islands, I opted out from eating anywhere off the ship. However, the islands themselves were gorgeous. We stopped over at the Grand Cayman Islands for the day, where I saw wild chickens roaming around in packs with little chicks. The colorful rooster pictured above is one of the impressive wild birds on the island. I was far less impressed by the turtle farm, which I had mistakenly thought was a turtle sanctuary. No, no, you could eat turtle soup. It was rather depressing to see all the turtles in tanks, waiting to be slaughtered and eaten.

Our next destination was Labadee, Haiti... Which was spectacular, and not anything I had thought Haiti would look like with the earthquake. The cholera outbreak happened just a few weeks after our visit. Again, this probably wasn't a fair view of the island, as we were on a private resort. To think that this place was a prime tourist destination for Quebecois in the eighties. You could see bellowing clouds of smoke, rising from the forest. According to our guide, they are cutting down trees to make charcoal. If you look at aerial maps of the island, you can see the effects of clear cutting.

Montego Bay, Jamaica was not as nice as I had hoped, although the Blue Mountains were quite majestic, the garbage strewed across the road and the sheer number of unfinished homes was a sad reminder of the poverty and high unemployment rates.

Our last stop was Nassau, Bahamas. It was beautiful. Full stop. I want to go back.

The travelling vegetarian goes to Texas, Florida and then cruises the Caribbean

2010-10-25T22:08:00.001-04:00

It's been pretty quiet around here, unusual since September and October are the months where I rekindle my love of cooking and my kitchen. But, this has not been the usual months either. I've been away on business in the state of Texas and then vacation in Florida and cruising the Caribbean .... As a vegetarian!

In this post, I'll cover Texas and later this week, I'll be talking about travelling the seas on a cruise ship as a vegetarian and my review of the excellent Sublime Restaurant in Fort Lauderdale where I got to try for the first time in my life fried green tomatoes.

So... Texas. Where do I begin? I initially though I was going to Dallas, which is a nice urban area, boasting the Spiral Diner as one of the must try vegetarian restaurants. But turns out that I was in Grapevine, a much smaller community near the airport. Now, I wasn't in a position to travel very far, being without a car, and having to cab or walk around. There might be gems in that town but I certainly didn't find them.

I found what I thought was a vegetarian friendly place called Cozymels. Now it does have vegetarian options, but don't risk it, say you are vegan. Apparently vegetarian includes chicken stock. So I accidentally ate chicken stock. Blerch. Every other place, I had to make do with baked potatoes or deep fried stuff. Not very healthy. Oh well, if you are vegetarian and are in the smaller communities, get a hotel with a kitchenette so you can prepare your own food. Thank goodness for Starbucks and their delicious soy lattes.

However, Fort Lauderdale and the Caribbean rocked and I'll tell you all about that over the next week.

My squash obsession: my famous vegetarian squash soup

2010-10-23T17:23:00.001-04:00

I'm hosting a belated Canadian thanksgiving at my place and my brother demanded I make this soup. I had forgotten just how wonderful it was. Here's the recipe. The secret ingredients that take it from good to mind blowingly delicious is the red lentils, turmeric and hot curry powder.

1 small buttercup squash cubed (about 2 cups)
1 large sweet potato sliced into 1/2 inch cubes
3 carrots, peeled and sliced into 1/2 pieces
2 onions, diced finely
1/2 cup red lentils
1 tablespoon turmeric
1 tablespoon hot curry powder
1 pinch crushed rosemary
enough vegetable stock to cover
3 bay leaves

In a large dutch oven, cook in onions in olive oil until translucent. Add in the carrots and cook 2 minutes to coat with oil. Add in potatoes and squash and cook for about 5 minutes. Add in a bit of stock if things start to burn. Sprinkle spices over the vegetables and cover in stock. Bring to a boil. Add in the lentils and bay leaves. Cook on a slow simmer for about 2 hours until the vegetables smoosh up against the side of the dutch oven. Then take out the bay leaves - count all three! and then with a hand blender, blend until smooth. Add in vegetable stock as needed to thin it to the desired thickness. At this point, you can taste to see if it needs additional salt and pepper, and season to taste.

Slow Cooker Recipes: Vegan Lentil Soup

2010-09-06T21:50:00.000-04:00

It's been a rather busy time with this blog. I'd like to apologize in advance for those getting these blog posts in your inbox. You'd have received 4 emails from me in 4 days. I promise to slow down for the next ones. :)

All the ingredients in the slow cooker, ready to simmer.

This soup is my go to recipe when I want to whip up a comforting, nourishing soup that uses few ingredients. You can make this soup in 45 minutes and in even less time if you used canned lentils. However, I prefer to use dry lentils. This will make roughly 16 servings and freezes very well.

Ingredients:

5 stalks of celery, cleaned, and sliced diagonally in 1 cm thick slices
5 carrots, peeled and sliced diagonally 1 cm thick
2 large yellow onions, peeled, halved and sliced into 1 cm half rondelles
2 liters of vegetable stock
1 can diced tomatoes
1 clove of garlic, crushed
1 cup lentils (any kind but red lentils)
2 bay leaves
2 teaspoons freshly ground cumin
1 teaspoon ground coriander (optional)
1 teaspoon grain mustard (not dry)
2 teaspoons sherry vinegar

In a slow cooker, add in all of the ingredients, other than the mustard and sherry vinegar and simmer for at least 4 hours on low, or if you were to do this on the stove, 45 minutes, until the lentils are cooked through. Add in the last two ingredients and stir. Let it cool enough to eat. Salt & pepper to taste when ready but be mindful of the canned tomatoes which are usually very salty already.

This is what it looks like when cooked:

Yummy vegan lentil soup!

Vegetarian dinners on a budget: beans and veggie taco bake

2010-09-05T20:58:00.002-04:00

I spent the day at the Salon Marions-Nous where the beau and I checked out our options for our up coming wedding. We've gone from crazy lavish helicopter trip for a Grand Canyon wedding to hosting a home made bbq. It's looking like we'll be settling for something in the middle. Anyways, after basking in a sea of bridezillas, and their frazzled moms, I just wanted a home cooked meal and wanted it fast. This is what I whipped up (sorry, I forgot to take a picture, but I swear it was delicious!): my vegetarian version of a taco bake. It takes 5 minutes of prep time, and is ready in less than 45 minutes, including pan frying and baking time.

I used:

1 can of mixed beans; rinced and drained
2 cups frozen vegetable mix, I used the Italian blend from Cedar (it has lima beans!)
4 6" diameter whole grain tortillas
1 clove of garlic, smashed
1 cup spicy salsa
5 pieces of picked jalapeno peppers
1 tsp smoked paprika
1 tablespoon zapata seasoning (blend of cumin, chili, salt and pepper)
1 tablespoon no salt seasoning
1 cup of cheddar cheese (I bet Daiya would be awesome in this)

Heat the oven at 375F. In a skillet, I pan fried in a bit of olive oil the vegetables until cooked through. I added in all the seasonings, and beans and stirred until hot. Set aside. In an oven proof dish that fits the diameter of your tortilla bread, line one tortilla in the bottom and spread evenly 1/4 cup of the salsa, 1/3 of the bean veggie mix and 1/4 of the cheese. Top with a layer of tortilla, and repeat two more times. You should have one tortilla left with some salsa and cheese. Add the last tortilla, spread the remaining salsa and sprinkle the remaining cheese. Bake for 30 minutes. Serve with some sour cream, more salsa and your favorite toppings. The beau and I finished the whole thing, although I'm sure it could serve 4 with a side salad.

Vegan BBQ Skewers served with Asian Slaw

2010-09-03T22:47:00.001-04:00

Here's another great labor day recipe from gardein™:

BBQ Skewers served with Asian Slaw

Ingredients:

1 box of gardein™ BBQ skewers

For the Asian slaw:

2 cups of shredded cabbage
3 cups of Napa Cabbage
1 cup of shredded carrots
1 cup sliced or diced red pepper
1 cup sliced green onion
1 cup chopped or crushed peanuts
1 bunch of chopped cilantro
For the dressing:
1 grated garlic clove
2 tsp grated ginger
1 tbsp gluten-free tamari
4 tbsp rice vinegar
2 tbsp cane sugar
2 tbsp sesame oil
1/4 cup sunflower oil
a squeeze of lemon/lime

Directions:

Combine the slaw ingredients in a large bowl (everything but the peanuts). In a small bowl combine the grated garlic (crushed or chopped), grated ginger, tamari, rice vinegar, and cane sugar. Gradually whisk in the sesame oil and sunflower oil. Add a squeeze of citrus. Add the dressing to the coleslaw and toss. Sprinkle with the peanuts and set aside.

For the BBQ skewers, place on BBQ / grill and cook for 3 to 4 minutes each side. Keep basting with the remaining sauce. Immediately serve skewers with sides.

Makes 4 servings

Prep time: 15 minutes

Labor Day Recipes: Herb and Citrus BBQ Chick’n with Vegan Caesar Salad

2010-09-02T20:44:00.002-04:00

The kind folks over at Gardein sent me some recipes to share with you over Labor Day weekend. Here's the first two. You can find their faux meat products at Loblaws, IGAs and fine health food stores on the island of Montreal. Horray for mock meats!

Herb and Citrus BBQ gardein™ Chick’n with Caesar Salad

Ingredients:

1 package gardein™ chick’n scallopini

For rub:
1 1/3 cup of coarse sea salt or Kosher salt
2/3 cup of dried parsley
1/4 cup of dried thyme
1/4 cup of dried rosemary
1/4 cup of coarsely ground black pepper
1/4 cup dried shredded lemon peel
2 tbsp. of garlic powder
2 tbsp. of finely crushed minced onion

Directions:

Place all rub ingredients into a food processer. Mix until the zest and garlic are finely chopped and remaining ingredients are well-blended. Put the rub mixture into a bowl and place in the refrigerator until ready to use it.

Put the chick’n and in a plastic bag with 1 tsp of rub per scaloppini. Shake the bag until dispersed evenly. Cook on the BBQ for 3 to 4 minutes per side. Leave to rest for 1 minute Slice chick’n and serve atop Caesar salad (recipe follows).

Makes 4 servings

Prep time: 15 minutes

Caesar Salad from The Conscious Cook

Ingredients:

¼ plain focaccia, cut into ½-inch cubes
3 cloves garlic
1 tablespoon capers, drained
1 cup vegan mayonnaise
1 tablespoon white miso paste
2 tablespoons nutritional yeast flakes
½ tablespoon light agave nectar
1 cup olive oil
Sea salt and freshly ground black pepper
2 small heads romaine lettuce, shredded
Caperberries

Directions:

Preheat the oven to 350°F. Spread the focaccia cubes on a baking sheet and bake for 10 minutes, or until lightly toasted. In a food processor, mince the garlic and capers. Add the mayonnaise, miso paste, nutritional yeast, agave nectar, and ½ cup water and pulse to combine. With the motor running, slowly add the oil in a thin stream. Continue to blend until emulsified, about 1 minute. Season with salt and pepper to taste. Place the lettuce and croutons in a large bowl. Drizzle the dressing over the top and toss well to coat. Garnish with caperberries and serve immediately.

Makes 4 servings
Prep time: 15 minutes

Le Pâté Chinois Revisitée d’Annick - Vegetarian Shepherd's Pie

2010-08-23T19:56:00.002-04:00

My friend Annick, passionate illustrator – check out her website, she’s a super talented flexitarian with a real knack for making vegetarian versions of popular Québec dishes. I saw the picture of this evening’s dinner and had to ask her to share the recipe with us. You should have been the pies she baked recently. It’ll make your mouth water.

This is her recipe, translated very liberally from French.

“Hmmm, I don’t really have a recipe per say. I like to improvise with what’s in my fridge, so here goes:

Pan fry some onions, garlic and bell peppers in olive oil. Add in some salt, pepper and paprika. I then add in some sambal ooleck, roughly ½ teaspoon. I then add cooked green lentils, you can use canned ones if you want.

I mix in some corn kernels, cream corn with green peas (my favourite are the Arctic Garden ones, they don’t get mushy). For the potatoes, I mash them with butter, marjoram, thyme, salt, pepper and milk.

Then I assemble it like a traditional shepherd’s pie (lentils at the bottom, then the corn and peas, and potatoes. Between the mashed potatoes and corn, I add a layer of cheese. I like any kind of cheese, old cheddar works for me, or cheese curds (which gives lots of flavour and makes the dish softer). Then bake at 400F for 30 minutes. That’s it!

In the picture are roasted carrots with olive oil, also roasted for 30 minutes at 400F.”

Thanks Annick for the awesome recipe!

Wine and vegetarianism

2010-08-05T17:15:00.001-04:00

I might not talk much about it on this blog, but I'm a big wine and scotch aficionado. I'm subscribed to Wine Spectator's great newsletter, and they posted on their Wine & Health Q&A a question about wine pairings and vegetarian food. I completely agree with the response and applaud them. Nothing irks me more than having someone automatically assume a white wine pairing when I go over for dinner and there's a robust mushroom dish on the menu!

When I switched to a vegetarian diet, I was really concerned about having to turn to flimsier red wines and lots of white wines. Luckily, I've been able to stick to my robust preferences with New World Cabernet Sauvignons, and Australian Shirazes (sp?).

I've actually been more interested in learning more about wines and food pairings and am considering joining some kind of sommelier training. I anticipate many challenges ahead for the non-meat eater that I am. What are your thoughts on wine, spirits and food pairings? Do you have any favorites?

Calling out to all Ottawa Vegetarians!

2010-07-26T22:19:00.000-04:00

CC commented on my last post that I should change the name of my blog to be the Montreal and Ottawa Vegetarian experience. I will do it, but I need your help! Please post in the comments your favorite vegetarian and vegan restaurants in Ottawa and I'll create a directory page for them above. The more one place comes up, the closer to the top it will be.

I know, I could look at Happy Cow's listing, but I don't want to just copy and paste their work. I have my own favorites for the few days a week I spend there, but you probably have yours that you want to share too.

P.S. I added a snazzy little "Like" button on the right... Would ya like this blog please? :)

La Belle Verte - Raw & Vegan in Gatineau, Quebec

2010-07-15T16:57:00.004-04:00

Every once in a while, I like to walk off the beaten path. I was tired of going to Perfection - Satisfaction - Promise; The Green Door and my other usual vegetarian haunts, and turned to Urbanspoon to give me a new vegetarian option. After a few shakes of my iPhone, a suggestion came up - La Belle Verte, in Gatineau, just a few kilometers away from where I normally stay. My darling friend, Maureen, was game to try it too, and off we went to dine.

It's a little restaurant, located on Eddy, just a few blocks down from Gatineau's main drag. As you can see in the picture, it's got the "vegetarian" vibe to it, with the eclectic decor, open kitchen and refrigerated counter. It was funny to see the wait staff to be the typical, super healthy and fit looking vegans. Not sure if they were vegan themselves but they had the air of it, which is always inspiring for us "softies" (pudge pudge around my belly). The menu is short but varied. They do offer cooked plates but the majority of the menu is raw, and everything vegan.

We started by sharing an Artistic Platter - great to share, with an assortment of cashew cheeses (dairy free), sprouts, savory salads and their own signature raw sesame, dulce and nut crackers. Let me start with the cashew cheese. Oh. my.goodness. Fricken delicious! We had a plain and a roasted pepper variation. Both were creamy, rich and so good. Their crackers are out of this world - I'm not usually a fan of raw crackers, I find them hard, and unpalatable - but these, I had to buy some to take home.

I then had the spinach, avocado cold soup. Creamy, strong undertones of onion, garlic and basil. It was a nice twist on a gaspatcho. In my infinite gourmandise, I then had the raw pizza and salad. It was too much food and has some as left overs for lunch. The pizza was perfect. The crust was made of their own flax seed, hemp, etc, crackers, which held up very well to the spinach, cashew cheese, tomatoes, mushrooms and fresh pesto. The Zorba salad, was a raw vegan spin on a greek salad with cashew feta, sprouts and mushrooms.

Overall, the food was fantastic, the ambiance good, the service decent and the prices ranging in the $10 to $15 range per entree. If you are in the Gatineau or Ottawa region, it's worth a visit.

La Belle Verte

166, rue Eddy,

Gatineau/Hull, Quebec, J8X 2W9

819-778-6363

Monday and Tuesday: 11am to 6pm

Wednesday to Saturday: 11am to 9pm

Sunday: Closed

Summer BBQ - Vegetarian Style

2010-07-01T12:56:00.001-04:00

I love summer. I write this as I am sitting outside by my barbecue. When I made the dietary switch, I had a brief moment of panic when I thought about my grill. Would I have to stop using it? That was a short lived feeling. I fire up my grill at least twice a week, and this is not my first blog post about BBQ'ing vegetables, veggie burgers and ribz. In honor of my addiction to grilling, here's a few of my tried and true tips:

Invest in a good cast iron plaque. I know they sell these flimsy pans with little holes in them for grilling, but a thick cast iron plaque does an amazing job on mushrooms and onions. These two vegetables directly on the grill tend to fall through as soon as they start to char and cook through. The plaque prevents that and seals in the flavors.
Vegetables deserve marinating and rubbing too. I've watched many BBQ cooking shows where the chef slathers meat with dry rubs and marinades. Although vegetables don't require hours to soak in the flavors, they do take on whatever flavors you want to impart. My current marinade of choice is a mix of powdered cumin, smoked paprika, chipotle chiles, no salt seasoning, salt and pepper mixed with red wine vinegar and olive oil. Dare to try different spice mixes.
Precook potatoes and corn if you don't want to spend an hour on the BBQ to wait for them to cook through. I microwave corn in its husk for 2 minutes, and cook potatoes for 3 minutes on high. Then brush on olive oil for extra flavor when placing them on the grill then cook until you get nice char marks.

Happy grilling!

Cassie's Got a New Look

2010-06-19T15:36:00.004-04:00

I gave into the new templates in blogger. I know I risk looking like every other food related blog, but I think it's nice! What do you think?

It was my birthday last week, and I was treated to some great food. I was amazed that I could be so well fed at The Keg all the while being vegetarian. I had their smoked mac and cheese (chipotle, baby) and super side of mushrooms, asparagus and sweet potato fries. I love that sweet potato is becoming a popular restaurant favorite!

My beau took me out to Chu Chai. I love their faux duck, and the fake shrimp was amazing. Although not inexpensive, a table d'hôte at $35 per person for two, and a decent wine selection, I loved it. Even the satay faux chicken was out of this world. The sticky rice pudding at the end, however, was nasty.

Tonight, we're going to Aux Vivres with my brother and his wife. They've never been. I'm totally excited that they'll get to try one of my favorite Montreal restaurants.

By the way, since I've been a bit lazy on the recipes, and been eating out far too much, here's a couple of links to some nice recipes I literally Stumbled Upon. Enjoy!

St-Martaen Marinated Tofu Sandwich - I think the tofu might be better pressed, and the marinade premixed before spreading on the tofu. Maybe a bit of pan frying....?
Vegan Fried Chicken - Well you can get fat as a vegan but if you do it, do it with style, right?

The Chicago Diner - Vegetarian Restaurant Review

2010-06-11T20:53:00.004-04:00

In the heart of the Chicago gay village, this little restaurant touts itself as the best vegetarian restaurant in town. The menu doesn't disappoint, with their meatless variations on classic Cuban, Mexican, and diner comfort food dishes, like their half pipe sandwich.

The tiny diner style spot, certainly lives up to its name with the bright neon sign at the back of the restaurant.The tables and chairs are closely arranged together, and there's a row of booths on both sides of the restaurant. You can see the very busy kitchen, bustling away on orders. Sorry for the crappy picture!

When we got there at 7:00, we were informed of a 30 minute wait. We wandered over to the Kafka Wines, boasting a selection of over 250 wines under $15. I picked up a sparkling Shiraz (until recently, I didn't know sparking wines came in the red variety! I'll let you know if it's any good).

As soon as we came back, we were seated and served by a quirky and lovely waitress that took the time to recommend a good wine for our selection. The menu was fun, with a communist chicken on the cover. =) I like little details like that! There also was a table pop up stand promoting their Rabble Rouser coffee. Since it was already late in the day, I didn't sample the coffee, but I'm sure it was great if it's anything like the rest of the menu.

For an appetizer, my colleague and friend from Local Gourmet and I shared Black Bean Taquitos, served with salsa, guacamole and a type of creamy vegan ranch sauce? We were so hungry, I forgot to take a picture when the plate was served... So here's the one Taquito left (shown below)...!

As a main course, my colleague ordered Avocado Tostadas (picture below, dish at the top) on a bed of quinoa, and I had Tacos Al Pastor with faux pork. O.M.G! Delicious!!!!! I hadn't had any faux pork other than faux bacon and this, my friends, was da bomb! Even though I was full at the second taco, I ate the third one... *blush* SO GOOD! Even the vegan sour cream was fresh and delicious.

Even after being full, the waitress brought over the desert menu and I spotted the raw pineapple cashew "cheese" cake. I had to try it. It unfortunately won, but not before waging a tasty battle. :)

The Chicago Diner

3411 N Halsted,

Chicago, IL, 60657

http://www.veggiediner.com

(773)935-6696

Russian Tea Time - Chicago Vegetarian Friendly Restaurant Review

2010-06-08T08:48:00.001-04:00

Cassie's on the road again, this time in Chicago, Illinois and had the chance to taste some fine vegetarian fare in a very vegetarian friendly restaurant called Russian Tea Time on Adams. 90% of their menu is vegetarian and is quite delicious. The dishes are heavily perfumed in cumin, garlic and cinnamon.

Russian Tea Time Restaurant
77 East Adams Street
Chicago, IL 60603
(312) 360-0000

My colleague and I shared their vegetarian meal for 2, at $38 (pricey for what you get) and we got two platters of assorted choices, almost mezze or tapas style.

We had Baltika beer, brewed in Russia, very refreshing. Loved it and the pint sized bottle was fun. The meal also came with the best pumpernikel bread I've ever eaten. The first plate (left) had spinach and feta cheese stuffed mushrooms, garlicky hummus, tabouli, perogies, carrot salad, beet "caviar" and a beet and chickpea salad with balkan yogurt and tzaziki style sauce.

The perogies were soggy, symptom of being over boiled and bland. I'm difficult when it comes to perogies, I like them boiled to being al dente and then pan fried for a nice crust. The hummus and tabouli were ok, nothing special but loaded with garlic, so vampires, beware! The stuffed mushroom caps were nice, but a bit underseasoned. I'm tempted to try to replicate these at home. The carrot salad was nice with a touch of caraway. The beet caviar was really well done, great texture and taste. The beet salad too was nice and light.

The second course (right) was far more flavorful and interesting. We were served a stuffed pepper with vegetables and chickpeas, stuffed eggplant in a tomato sauce, a stuffed tomato, roasted kasha, rice and a chickpea and onion salad. All of these made the meal. My personal favorite was the kasha with the eggplant.

I'd go back. Now I'm really excited at the thought of going to what is called Chicago's best vegetarian restaurant.... The Chicago Diner. Stay tuned for my review!

Review of Ottawa's Zen Kitchen Vegan Restaurant

2010-04-25T11:39:00.002-04:00

The Zen Kitchen in Ottawa is the first vegan/vegetarian restaurant I went to that offered a multi-course meal with accompanying wines. I love multi-course meals as they become very involved events where each dish is a flavor adventure. My best dining experience of the kind was as an omnivore and took place at the now defunct l'Anise in Montreal.

The atmosphere at the Zen Kitchen is a bit too casual for this sort of complex dining experience and the wait staff, a bit punky and edgy didn't seem to blend well with the concept. However, the multi-course meal is just one option of their otherwise a la carte offering.

Luckily, the chef and her husband, a knowledgeable sommelier, were very helpful in explaining each course, their content and what to look for in flavorings. The wine pairings were on the mark for all of the proposed dishes.

We were started with an amuse-bouche which was a hand cut multigrain tortilla with a fresh guacamole and micro green topping.

The second course consisted of a green salad with balsamic vinaigrette which was somewhat ordinary. Served with it was a sparkling white Ontario wine. I can't remember the name, unfortunately.

The third course comprised of three hand made mushroom dumplings in a tamari mushroom broth. It was served with another white wine. At this point in the meal, I figured the wine selection would remain in the very light end of the flavor spectrum. Very personally, I prefer bolder wines but these did fit well with the dishes served.

This course was my favorite. It was a tempeh cutlet that was heavily marinated for hours, served with a reduction and a multigrain risotto. The risotto was a bit too cold for my liking but the tempeh really surprised me. I had a terrible time enjoying tempeh lately. Something about the flavor doesn't sit well with me any more, but they managed to do something to get the after taste out. Accompanying the dish was a light red wine, again a bit too light for my liking but it did go well with the dish.

For dessert, we were treated to a delicious brownie with a soy ice cream with an almond brittle.

All in all, it was a very nice dining experience and it's amazing for vegans, as you don't have to worry about any animal products in your meal. I recommend it. Now I wish Montreal could step up and get something comparable! Does it beat my L'Anise meal, or the 5 Flies in Amsterdam? No, but its certainly good to see a vegan chef step up to the plate and take on the challenge. I'll definitely go back!

The Zen Kitchen
634 Somerset Street West
Ottawa, Ontario
613-233-6404

Review of Ottawa's Perfection Satisfaction Promise Vegetarian Restaurant

2010-04-25T11:05:00.001-04:00

I spend so much time in Ottawa these days that I should consider changing my blog's by-line to "Montreal and Ottawa Vegetarian Adventure"... :)

This restaurant came to me as highly recommended from a fellow vegetarian acquaintance of mine. I absolutely loved the food. This place is in a basement, in the Ottawa University part of town. The owners appear to be Krishnas or some other Hindu sect. I'll keep my atheist rants to myself for now, but I have to say that the food is worth it.

The base of all their dishes is either potato, sweet potato or rice. Then you have a choice of one or more toppings. I took the avacatofu and chili on sweet potato, and my friend took the chickpeas on sweet potato. Both were extremely flavorful and we both left the restaurant with a full belly. The prices are reasonable and the service is quick.

Perfection Satisfaction Promise Vegetarian Restaurant
167 Laurier Avenue East
Ottawa, ON K1N 6N8
(613) 234-7299

Recipe sent from Gardein - Beefless Soft Tacos for #meatlessmonday

2010-04-19T22:35:00.000-04:00

gardein™ beefless soft tacos

1 bag of gardein beefless tips
6 small tortillas

Marinade

1/3 cup prepared green salsa
1 tbsp chopped fresh cilantro
2 teaspoons fresh lime juice
1 teaspoon minced garlic
Pinch sea salt
Pinch black pepper

Avocado Salsa

3/4 cup prepared green salsa
1/2 avocado, diced
1 tbsp chopped fresh cilantro
1 tbsp chopped onion
2 teaspoons fresh lime juice
1/2 teaspoon minced garlic

Toppings

1 cup cooked corn
1 head shredded green cabbage or romaine lettuce

Recipe:

Defrost beefless tips for 5-10 minutes. Combine marinade ingredients. Cut tips in half and marinate for 20 minutes. Heat stainless steel sauté pan, add oil and sear beefless tips for 3 min on each side. Meanwhile combine avocado salsa ingredients in medium bowl and set aside. Warm tortillas. Put tips in middle of tortilla with avocado salsa, lettuce, corn and fold. Garnish with your choice of green onions, shredded cheese, chopped fresh cilantro, lime wedges.

Makes 6 servings

VegeMontreal Potluck in May

2010-04-11T12:31:00.000-04:00

Montreal has a thrive Vegetarian group called VegeMontreal and they organize regular pot lucks for local vegetarians. Here are the details to their next event:

May 2010 Potluck

Participate in our next potluck, Saturday May 8th, 2010! You will be received in a wonderful, warm and spacious room generously provided by one of our members.
Where :

Photo Service
218, Notre-Dame street West
Montreal
Place-d’Armes Metro http://photoservice.ca/coordonnees.asp
When : 5:30 p.m.

Good to know :
What is a potluck?
So that everyone can eat without having to ask questions, we invite you to bring a vegan meal meaning it was cooked without any animal product (meat (beef, pork, chicken, fish...), milk, butter, cheese, yogurt, eggs, honey, chicken broth, gelatin, etc.).
If you need any vegan recipe ideas, visit our website under the Recipes tab.
We invite all participants to bring the recipe of the meal they brought.
Everyone must bring their plates and utensils, as none will be available.
Please RSVP at myriam.laberge@vegemontreal.org . This event is opened to everyone.

Come with your friends!

I don't do group things anymore but if you are new to the vegetarian lifestyle, meeting others that are like minded is always a great way to help you in your quest for a meat free diet.

Shout Out to our very own Nadia G. on Food TV!

2010-04-10T18:14:00.001-04:00

Just watching her show on FoodTV right now. Great job, guys! I'm happy to see Montreal's very own on TV.

Quoted from their page on FoodTV:

Hilarious, informative and deliciously demented, Bitchin’ Kitchen is a brand new cooking show for a new generation of foodies. From one night stand breakfasts to dump ‘em desserts, twisted mastermind and chef-comedienne Nadia G offers recipes, lifestyle tips and more madness than you can shake a zucchini at! This program is based on the wildly popular web series.

The irreverent series stars Nadia G. alongside Panos da Fish n' Meat Guy, The Spice Agent, and Hans the Scantily-Clad Food Correspondent.

Product Review : In Snax Pita Chips

2010-04-10T18:10:00.001-04:00

I recently had the chance to review a new Quebec product called In Snax Pita Chips. Here's the bio that was sent to me along with three bags of pita chips:

The young woman behind this Quebec company is Cheria Kyres, the daughter of George Kyres, former President and Founder of Europe’s Best and co-owner of the Montreal chain of supermarkets Les 4 Frères. Aiming to become a national leader in the field of gourmet health and well-being, In Foods is committed to offer natural products, without preservatives, and as low in sodium as possible.

With their first product, the all-natural In Snax pita crisps, In Foods is set to make inroads into the healthy snacks market. Offered in 3 flavours, In Snax pita crisps contain up to 70% less fat than regular chips, are an excellent source of fiber, contain no trans fat, are oven-baked with sunflower oil and are produced in a peanut-free factory.

I brought them to my office to share with my co-workers over lunch. They were an instant hit! So much better than regular chips, and they hold up very well to dip. I can see many possibilities for hors-oeuvres too. Unlike other pita chips, they have a double layer, making them thicker and tastier. They come in three flavors: cinnamon & sugar, lightly salted and multigrain and garden herbs.

They are crunchy, not over salted. Go buy some!

Upcoming Vegetarian Cooking Classes in Montreal

2010-03-27T11:25:00.000-04:00

Next vegetarian cooking classes - Source: VegeMontreal.com's newsletter

École culinaire végétarienne (in French)

April 10, 11, 17 and 18 : Asian meals
April 24 and 25 avril : Soups of the world
For more details : www.ecoleculinairevegetarienne.com

Juicy Lotus

April 13 : Vietnamese Cuisine
April 21: Malay Cuisine
April 27 : Korean Cuisine
For more details : www.cafejuicylotus.com

Crudessence (in French)

March 27: Living Cuisine
March 30: Workshop on nutrition science
March 31: Herb trade For more details : www.crudessence.com

Cooking in someone else's kitchen

2010-03-17T21:18:00.000-04:00

What a great time to be a vegetarian. I've been on the road on the past couple of weeks - which explains why I haven't posted much...!! But I have a great friend in Ottawa that lets me use her kitchen. Improvising meals with fresh ingredients and an unfamiliar cupboard is lots of fun!

I made sauteed king oyster mushrooms in a butter glaze, served with a side of Tofurky brats and pan roasted quinoa. I also got to try some marinated tofu not available in Montréal like a vindaloos tofu sauce and some Marsala faux chicken.

I'll be posting more in the coming days. By the way, there's the Expo Manger Sante this weekend! If you want to try new healthy foods, you must go.

And who doesn't love this weather??!!

Looking for something to do this weekend? Go see a play!

2010-02-15T20:47:00.000-05:00

My good friend, Bryn Symonds, is co-directing the play "Attempts on Her Life" by Martin Crimps. See you there!

18, 19 and 20 of February 2010
7240 Clark (angle Jean-Talon)
De Castelnau metro station.

Here's the synopsis. Tickets are only $10 and are available at the door.

Martin Crimp's "Attempts on Her Life"

Just who is Annie? What does she do? Where the "heck" is she? These
are questions we should all be asking on a daily basis, and yet, when
we do, there are no answers that leave us cloudless. Join CASE for
Martin Crimp's brilliant enigmatic piece that has fascinated the globe
over for the past 10 years with its marvelous monologues,
dialogues--what else would we call them--and sheer vivid language.
Ultimately, Crimp has designed "Attempts" in 17 scenarios that will
leave no one indifferent. An avant-garde masterpiece.

This is CASE's first ever theatrical production, so make sure the
house is packed. Due to the nature of the show only 40 seats are
available each night for 3 nights: Feb 18,19, 20. So hurry, hurry,
hurry before these disappear!

The Directors: Bryn Symonds & Joseph Bembridge are seasoned veterans
in the Montreal theatre scene. As playwright, Bryn is most notably
recognised for his piece entitled, "David," a one-man show about the
nature of sexuality, which starred none other than, Joseph. The two
have a wonderful affinity that has helped anchor CASE's production by
teaching students/actors far more than just the fundamentals of
theatre. Two beautiful people that have been the backbone to this
project from day 1.

The Actors: Departmental talent galore! A zymurgy of faces from so
many places with such diverse, and yet, complementary personalities.
Here they are in alphabetical order: Attli Bollason, Joshua Bradbury
Klyman, Camila Contreras, Marion DeGeorges, Jeff Ho, Peggy Hogan,
Mitra Kaboli and Nora Rosenthal.

TICKET PRICES: $8 Students, $10 Other. All proceeds go to CASE and the
students of English Literature & Creative Writing.

TICKET PURCHASE INFO: Email your CASE president, Bassam Chiblak, at
case.president@asfa.ca or call 514-907-3287. Bassam or other CASE
execs will be holding regular office hours at LB-656 (Concordia
Library Building 6th floor) on weekdays from 10:15-17:00. So pass-by
and make your purchase there!

A vegetarian wedding?

2010-02-09T21:17:00.000-05:00

After 14 years of being in a common law relationship, my darling finally popped the question. Although I had wished this day to come, I had never in my wildest dreams ever thought it would happen.

In fact, I had never really ever thought about getting married, neither buying a dress, or planning a reception! Which brings me to my big question, my fellow veggie friends.... Do you know of any good vegetarian caterers?

I'm considering many options for the event, including going to an eco-friendly locale and proposing an organic, healthy menu for my guests. Suggestions for places are absolutely welcomed too!

La Table - In Ottawa - another buffet by weight

2010-01-28T22:11:00.000-05:00

The buffet by weight model seems to be standard in Ottawa, with this restaurant being my second try in the vegetarian dining scene. Although the atmosphere was much better than the sometimes overcrowded cafeteria style of The Green Door, La Table offers a smaller selection, many of which are tofu based. I think this place could do better with more choice and other meat alternatives like seitan and tempeh.... Any suggestions for eating out in Ottawa, as I'll be working here several days a week for the next couple of weeks? I'd love to try something different.

Cooking with what's in your cupboard

2010-01-12T00:14:00.001-05:00

I love soup. It's an amazing catch all for sad looking vegetables and any leftover grains and beans that would otherwise be insufficient to make as a centerpiece recipe. Thanks to my handy slow cooker and food processor, I whipped a vegetable lentil soup in 10 minutes and left it simmering all afternoon.

Vegetable Soup

3 small onions, peeled and sliced
1/4 cabbage, sliced
4 celery stalks, sliced
20 baby carrots, sliced
1 19oz can diced tomatoes
Roughly 3/4 of a cup of green and red lentils, rinced and sorted
3 tablespoons vegetable broth concentrate
1 tablespoons sherry vinegar (amazing with lentils!)
3 bay leaves
2 tablespoons no salt seasoning from Costco
2 tablespoons of Braggs
Enough water to cover the vegetables in the slow cooker

I combined all the ingredients in the slow cooker and brought up to a boil and then simmered for 4 hours. It made about 2 liters of soups, so roughly 8 to 10 servings.

For dessert, I made a berry and apple strussel pie - all vegan! I used instant oatmeal to make the strussel.

For the apple and berry pie, I used:

1 pre-made vegan pie crust - bottom shell only - I precooked it at 425F for 20 minutes, while I prepared the ingredients below.

Filling:

3 seeded, peeled and diced McIntosh apples
3 cups frozen berries
1/2 cup cranberry juice
2 tablespoons sugar
2 tablespoon Earthwise margarine

In a saucepan, bring the filling ingredients to a boil and reduce until it starts to get sticky and thick. Set aside.

Strussel-like topping

2 packets instant oatmeal - I used cinnamon spice
2 tablespoon kamut flour
2 tablespoon Earthwise margarine
1/4 water

With a fork, mix the flour and oatmeal and cut in the butter until you have a very coarse crumb. Slowly add the water and mix until you have a cookie dough consistency. Set aside.

Make sure your stove is pre-heated to 425.

Add the filling to the cooked pie crust shell. Then spoon the strussel batter on top to cover the filling. You will likely not have enough to completely cover the pie. Cook for 20 minutes, until the oatmeal strussel is cooked through - the toothpick test.

Enjoy!

Resolutions for 2010? No thanks, but here's what I learned in 2009.

2010-01-03T10:45:00.000-05:00

Bring in the new year, it's that time again of resolutions. I'm not a fan of them personally, they just seem like an opportunity to set yourself up failure. However, there are a few things I've learned in the 1.3 years I've been a vegetarian.

It's very likely that you will gain weight by going vegetarian. Most omnivores will be shocked to hear this, but it's true. I've packed a jolly 10 pounds since I started. How? Think about it, chips, fries, pizza sans the meat, all pack a calorie wallop.
Most restaurants will accommodate you when you mention that you are vegetarian. If they don't have veggie items, they can usually whip up something for you. But don't expect miracles. I've had undercooked risotto @ L'Orignal and 3 kinds of over salted over buttered potatoes at the very prestigious Procope, in Paris.
Seitan is really amazingly delicious! Other than its fun name, mention in passing that you braise seitan and wait for a reaction, you can barbecue some wicked ribz.
You'll never be vegetarian enough for some. I've switched for dietary reasons and that's just not enough for some. I'm not considered serious or sincere because my beau eats meat and I accept it. Tough nuggets peeps, I'm not doing this to make friends or be cool.
You'll always be too vegetarian for some. I've learned to not talk about it at all. I hate the conversation, the questions, the justifications and heaven forbid if you do it because you love the furry little critters. It's almost like religion and politics, just walk away.
Frozen vegetables make meals easy. Most people I know shudder at the idea of using frozen vegetables. However, I eat 5 to 10 servings of vegetables a day. Peeling and prepping all of that, every day? Sorry, but no time!
Always read ingredient labels. It's amazing how fish can be furtively added... Think BBQ sauces, breads - yes breads that boast high omega content. It's even worse if you are trying to avoid dairy and eggs.
Mushrooms are your best friend for flavor, texture and nutrition. Dried, they can make great stock and be added to soups and stews. Fresh, they can be eaten raw or cooked, pan fried, braised, stewed, etc. Combined with tamari, you have a flavorful, earthy meat replacement.
You eventually stop eating premade mock meats. Ok, I haven't completely stopped but I've weened myself off pretty quickly.
Farts, they are a fact of vegetarian life. Learn to laugh about it. You'll become a ninja in no time! Beano helps somewhat, but you'll still be tootin'.
Canned beans are convenient. I occasionally make my own from scratch, you can't beat the convenience of canned beans. However, watch the sodium!
Worried about calcium? Go for tofu made with calcium but make sure your tofu is organic. I prefer the texture of that tofu over the ones made with magnesium.
If you eat enough calories in a day, you'll get all the protein you need!
You don't get sick as often, and not as severely when you go veg. It's true.
Take a vitamin supplement. You are probably not as vitamin deficient as any omnivore, but it pays to cover all your bases, no?
Vegetarian and vegan restaurants are amazing. You can have everything on the menu.
Go for whole grains and eat a wide variety. I'm quinoa crazy but brown rice makes me happy. Barley can be used to make a wicked risotto. Have you ever tried pasta made without wheat? Pretty darn tasty. Kasha and millet makes great ground beef replacements in pies and casseroles.
Slow cookers are also handy for vegetarians. The number of soups and stews I've had simmering in mine...
Invest in a good knife. This goes for any diet. Just get yourself a good chefs knife and treat yourself to a yearly professional sharpening.
Smile! Even if Copenhagen was a monumental failure and I'm ashamed of Stephen Harper, I can rest easy on thinking that I've seriously decreased my carbon footprint. It's not perfect and I have ways to go but it's certainly better than most.

Happy New Year my fellow veggie enthusiasts and friends!

Delicious Stuffed Potatoes and Potato Skins - Contains Dairy

2009-12-23T08:58:00.004-05:00

My fellow veggie colleague - Kelly Eyamie, visual artist from Ottawa - gave me her recipies for delicious potato skins and stuffed potatoes for the holidays. I think you can even top that with faux bacon for decadence.

-----------------------------------------------------

Two of my favourite veg recipes are listed below: (they do have dairy)

We tend to not follow recipes… it’s more how you are feeling at the time and how much garlic you like!I’ll try to break it down into a serving of 6.

Stuffed potatoes and potato skins … mmmmmm my mouth is watering just thinking about them

Ingredients:

6 potatoes for baking

1/3 cup of light sour cream

1/3 tub of light cream cheese (herb and garlic cream cheese is also really good)

1-2tbsps of margarine or butter

Splash of milk

1-2 cloves of garlic

Fresh oregano (home grown)

Paprika

Grated Cheese (marble or cheddar)

Stuffed Potatoes:

1. Clean 6 potatoes. (make sure you buy the ones with the thicker skin for baked potatoes – otherwise this recipe is disastrous!!)
2. You will want to bake the potatoes in your oven until they are completely cooked. (450degrees for about an hour – don’t forget to poke a couple fork holes in there before you put them in the oven).
3. Once cooked, let them completely cool off. (at least an hour – I sometimes leave them till the next day)
4. With a knife and the potato laying horizontally, cut the potato 1/3 off the top.
5. You will now have 6 bottoms that are 2/3 of the potato and 6 that are tops. The tops will be used for the potato skins –so just put them aside for now.
6. With a spoon, scoop out the insides of the potatoes (Leave about 0.5cm of potato around the skin) and put the insides into a blender.
7. Also add to blender: 1/3 cup of light sour cream, 1/3 tub of light cream cheese, 1-2 tbsp of butter/margarine, a splash of milk, 1-2 cloves of garlic chopped, a pinch of paprika. Blend until smooth.
8. Fill each potato skin bottom evenly with the potato mixture from blender.
9. You may choose to add grated cheese to the top and some fresh oregano. Put back into the oven to melt cheese and serve.

The Potato Skins:

1. Take the 6 potato bottoms, butter the tops and add some garlic (or garlic salt).
2. Add grated cheese to the tops put in the oven and bake.
3. You may choose to add a dollop of sour cream, feta cheese, paprika, and/or simulated bacon bits to the top.

These are a great appetizer before the main course!

Another a great recipe I love is Stuffed Mushrooms! And it’s easy peasy!!

Ingredients:

12 white mushrooms

1 clove garlic

½ cup Bread crumbs

Hot Banana peppers (the ones you buy in a jar)

¼ Red Onion

3 tbsps of Extra Virgin Olive Oil (EVOO)

Salt and Pepper

(feta cheese optional)

Prep:

1. Clean 12 white mushrooms.
2. Gently pull apart the mushroom stem from the mushroom cap. Put the caps aside. Finely chop up the stems and put aside.
3. Chop up garlic and onions into VERY small pieces (keep in mind this is going to be stuffed into the mushroom cap)
4. Chop up hot banana peppers. I usually grab a handful but I love spicy food… you can add as many or as little as you like

Cooking:

1. Add 2 tbsps of oil to a frying pan on medium heat.
2. Add the red onion and garlic into the frying pan, let brown slightly. Reduce heat to low.
3. Add bread crumbs into the frying pan and mix together, if it seems dry add in a bit more EVOO.
4. If you like hot peppers, add them in… add in a tsp of the juice that they are in as well.
5. Salt and pepper to taste.
6. Preheat oven to 375.
7. Remove frying pan from heat and put aside momentarily.
8. Lightly grease the bottom of a small baking sheet (one with sides works best so you can support the mushroom caps)
9. Stuff each mushroom cap with the bread crumb mixture from the frying pan (I use a baby spoon to stuff them but a teaspoon works as well) – be careful that you don’t over stuff them or make them too dense or the mushrooms will split.
10. Top each with a small piece of feta cheese (I also like to add a thin sliver of red pepper, if its available)
11. Place each mushroom on the baking sheet and cook for 10-15 minutes.

Cooking and Bitching – First Try

2009-12-10T05:25:00.002-05:00

Judging by my over flowing fridge, the cooking evening was a success. We weren’t able to do all the recipes we had planned but it’s a solid start. We managed to prep the Roasted Squash Soup, the Chipotle Black Bean and Corn Stew, the Indian Rice, Glazed Beets and the Macadamia Coconut Carrot Cake. 5 out of 7, not bad at all.

I still have 3 cups of chopped onions stinking up my fridge and all the individual components to make stuffed quinoa mushroom peppers and mushroom pate lined up in the fridge. I might just get those done this evening so I have that ready to go.

Blue Potato Samosa Pie - Vegan

2009-12-06T19:49:00.001-05:00

I love Indian food, and chana samosas are an absolute must whenever I indulge in the pungent and frangrant cuisine of India. I took this recipe from the January 2010 issue of the Vegetarian Times magazine.

I modified it and used a pre-made pie crust (vegan), used blue potatoes and yellow Nataise carrots.

-1 pre-made pie shell, thawed - just for the top crust.
-3-4 medium blue potatoes, cooked and diced, partially mashed and set aside in a large bowl.
-1 medium onion, diced
-1 medium Nataise carrot, diced
-1 cup frozen peas
-1 cup vegetable stock
-4 cloves of garlic, minced
-1 tablespoon mustard seeds
-1/2 tablespoon nigella seeds
-1 tablespoon ground ginger
-1 tablespoon chilli flakes
-1 tablespoon spicy curry powder
- 2 tablespoon olive oil
- 2 tablespoon plain soy milk (to brush on pie crust)

Pre-heat your oven at 375F. In a large and deep skillet, heat the olive oil and cook the onion, garlic and carrots until the carrots are tender - about 5 minutes. Push the veggies to the side and toast for 30 seconds all the spices and seasonings. Stir in the vegetable stock and frozen peas. Add onion mixture to the potatoes and combine well. You can add salt and pepper to taste. In an oven safe pie dish, transfer the potato mixture, and cover with the pie crust. Brush the crust with the soy milk and bake for 50 minutes. Serve with a salad, some chutney, and raita. Delicious!

Easy Pita Chips

2009-12-05T23:10:00.001-05:00

Pita chips are extremely easy to do. The only thing you need to make these is pita bread and a microwave oven.

Cut or tear the pita bread to make tortilla chip size pieces, and microwave them in a single layer in a microwave safe dish for 1 to 2 minutes. They are done when they are hard.

Then brush on some olive oil, and whatever spices you like. In my case, I used spicy salt and hot curry powder. You can also sprinkle smoked paprika, no salt seasoning or just a bit of salt.

Serve with hummus or any dip you like. Why throw your money out the window when you can make your own.

Cooking and Bitching Session 1

2009-12-05T19:38:00.005-05:00

With the beau being on the road out of two of every three weeks, my good friend Magali and I will be cooking meals for a week and splitting the resulting meals so we both enjoy a wide array of food without having to cook everyday.

This is menu we're planning to make this week:

I'm hoping this goes well and that this becomes a weekly cooking day. It would be great to be eating home made food everyday that's lovingly made.

Tofu pot pie filling by Delicious TV

2009-12-05T19:38:00.001-05:00

I absolutely love Tony Fiore's Delicious TV podcast. I made the recipe in this video today. It was absolutely to die for! The omnivorous beau had thirds...! It was so easy to do and I was able to only use 1 pot to cook the whole dish and no mess to clean up.

Vegetarian meals for one and this week's BK video: Saffron

2009-11-24T18:07:00.002-05:00

My omnivorous beau started a new gig requiring that he be on the road 2 out of every 3 weeks. This is my first week as a loner at the dinner table. I’m used to cooking for 2 everyday, and although I will cook vegetarian meals for both of us, I tend to go a little heavy on dairy and fat to try and please his palate (and pack pounds around my waist).

As soon as he left for the week, I went through the fridge and cleaned out all the leftover meat products and made room for my groceries. I stocked up on two days worth of veggies and two pieces of mock chicken.

Yesterday, I made myself oatmeal in the morning, and for lunch, I had a tex-mex salad in a bag – yes I’m lazy and work full time folks – and added one piece of the mock chicken. I then had dinner at university; I’m taking one class per semester to keep the gray matter moving.

At lunch, I had fake franks and chipotle beans. I then went to the market to pick up broccoli, red bell pepper, shitake mushrooms, Portobello mushrooms, oyster mushrooms, button mushrooms, firm tofu and udon brown rice noodles to make myself my broccoli and tofu stir-fry. I’m starting to feel under the weather and there’s nothing like ginger, garlic and mushrooms to ward off any lingering bug.

And let’s not forget our month long collaboration with the bodacious Nadia G. This week, we are discovering saffron, or maybe not. :)

Celebration Menu Ideas for a Vegetarian Thanksgiving

2009-11-15T00:34:00.000-05:00

The holidays are upon us with Canadian Thanksgiving behind us and now American Thanksgiving this week, I'd like to propose some festive menu ideas for small and larger crowds.

My first and foremost favorite is Tofurkey. It's amazing. I love getting the Tofurkey kit with the dumplings, jerky wishbone and mushroom gravy. It's so simple to whip up that you can focus on the sides that will make your celebration plentyfull. I've had many of my omnivorous friends that have been pleasantly surprised at just how good a mock bird it is. With its bread and rice stuffing and seitan/vegetable/tofu outer shell. simple, delicious, a great center piece. On its own, it easily feeds 4 to 6.
If you are more of a do-it-yourself person, you can make your own vegan turkey roast using Brian P. McCarthy's recipe at Everyday Dish TV, it even includes a great instructional video. I love this site!
The next item is my "scalloped" squash and blue potato bake. You can easily veganize this recipe by using non-dairy milk to build the bechamel. This offers enough sides for 12.
If you prefer a lighter side, the stuffed pumpkin with harvest vegetables could do the trick, and can also offer enough sides for 12.
Why not serve a side of mock chopped liver, also known as mushroom pate? It's amazing served as little hors-d'oeuvres with some kind of port berry jam.
One thing I always like to keep on hand when entertaining for the holidays is maple roasted nuts. Vegetarian Times has an amazing recipe for pecans but you can basically substitute with any kind of raw nut. I like to mix almonds, brazil nuts, walnuts, sunflower seeds and hazelnuts.
In terms of beverages, mulled wines and ciders are always warming and festive. Pick any wine or cider you like, and slowly simmer with cinnamon sticks, cloves, nutmeg, cardamon, orange and lemon slices for 10 minutes, then serve in sugar rimmed mugs and a long cinnamon stick. Add in some brandy if you want it to have an extra kick.

So what are your festive menu ideas for Thanksgiving? I'd love to hear them.

Great ad for the International Vegetarian Union

2009-11-12T19:45:00.000-05:00

And now for something completely different, a brilliantly designed advertisement promoting vegetarianism.

I came across this great vegetarian ad through one of my daily guilty pleasures: The Daily What. What great use of vegetables to showcase the beauty of internal organs.

I don't think I'll be able to look at cauliflower and gingerroot the same way ever again!

This ad promotes the International Vegetarian Union.

Special guest post:: the Spice Agent talks about basil - from Bitchin Kitchen TV

2009-11-11T17:27:00.001-05:00

This week on Bitchin Kitchen TV, the Spice Agent talks about basil and reminisces about his long lost love: Sophia.

Lunch Review of TribuTerre (Formerly Tibet Libre) NOT 100% Vegetarian

2009-11-05T20:59:00.001-05:00

I decided to treat myself to lunch today and headed for TribuTerre on 2ieme Avenue and Cremazie. Under the Tibet Libre name, it was boasted as a vegetarian pizzeria, but they’ve changed their name, location and took on a broader vocation of being dedicated to all things fair trade and artistic. I was so excited to know that there was finally a vegetarian restaurant within reasonable distance from my office...

Although the new locale is gorgeous, bright and the live piano music is enchanting and service is decent; I left disappointed, still hungry and $18 short. To make matters worse, they’ve included meat items – prosciutto – to their dishes but still find a way to get listed on vegetarian sites. Sure they have “clearly marked vegan options”, it’s still misleading as you have to ask the stupid question you want to avoid in veg eateries if you just want something meat free: “does this contain meat?”.

The menu items are expensive, a lunch time table d’hôte at $13.95 for soup and main course – which was minuscule. The African Soup (sweet potato) was ok, but came to life with the salt from the foccacia bread. The spring roll – an anorexic looking roll filled with carrots and next to no noodles served with a funky tasting sauce - and warm salad – sad looking warm coleslaw with more sweet potato left me cold and severely over charged for less than 2 cups of foodstuff.

My verdict, don’t bother.

Scalloped butternut squash and blue potatoes

2009-11-04T12:39:00.000-05:00

Scalloped butternut squash and blue potatoes

I had guests over from France and we decided to throw a typical thanksgiving potluck dinner with family and friends. I made a delicious casserole with blue potatoes and butternut squash. I did use dairy but you can easily recreate this using unsweetened soy milk and olive oil to build your roux and béchamel.

For this recipe, I used:

· 1 small butternut squash, peeled and sliced thinly – I used my food processor with the slicer blade

· 7 small blue potatoes, washed but not peeled and sliced thinly

· 1 large onion, diced

· ½ cup of non-bleached white flour

· 3 tablespoon olive oil

· 3-4 cups of milk – if using soy, add in a few tablespoons of nutritional yeast for cheesy flavour

· 1 cup shredded cheese (melting non-dairy cheese can be used here)

· Plenty of salt – taste and salt as needed

· Pepper to taste

· Pinch of nutmeg

I pre-cooked the sliced potatoes and squash in the microwave on the baked potato setting. Be careful not to overcook as they will be difficult to layer. Once the two are pre-cooked and cool enough to handle, layer them in a 9” by 14” baking dish. I did 5 alternating rows of orange and blue. Set that aside and pre-heat the oven at 350F.

In a large skillet, I heated my olive oil on medium high heat. I added in the onions and cooked until translucent, being careful not to let the onions burn by stirring constantly. I sprinkled the flour over the onions and stirred to saturate the flour in oil and kept stirring until the flour took on a slightly golden color. Then, lowering the heat to medium, I slowly stirred in the milk, 1 cup at a time, until the flour dissolved and sauce thickened. Once the sauce has a nice consistency with 3 to 4 cups of milk, I added the pinch of nutmeg, salt and pepper to taste. I then poured the sauce over the potatoes and sprinkled the cheese over the dish. I baked it for 45 minutes.

It was a hit with everyone at the party!

Win a Bitchin' Kitchen Cookbook!

2009-11-04T08:39:00.002-05:00

Cassie's Kitchen has partnered with Bitchin' Kitchen to bring you a month long promotion where you can win awesome BK swag. What's up for grabs today? The great Bitchin' Kitchen Cookbook.

This week Bitchin’ Kitchen is at war...coffee war that is! Check out their latest video and let them know what you think in the comment section. Commentators will be entered in a draw to win the awesome Bitchin’ Kitchen Cookbook by Nadia G.

Underdog Vegetables by Bitchin' Kitchen

2009-10-23T17:12:00.003-04:00

Nadia G. doesn't disappoint by turning underdog vegetables, parsnips and brussels sprouts into delicious sides you'll want to flaunt. Check out her awesome website here.

Dairy Free Vegan Chocolate Pudding

2009-10-17T11:55:00.005-04:00

My friend Magali from the Boulevard Montreal bought Eden Soy's Chocolate Soy Milk and wasn't too impressed with the taste. Being resourceful, she created the following easy peasy pudding recipe, repurposing the milk and making a delicious desert.

Soy Chocolate Pudding for 2
1 tablespoon corn starch
1 tablespoon brown sugar
1 cup chocolate soy milk
1 square 85% dark chocolate from Lindt broken in small pieces.

Mix the starch and sugar in a medium saucepan. Whisk in the milk. On medium low heat, bring to a slow boil, while continuously mixing. When it reaches a boil, add in the chocolate and keep mixing for 4 to 5 minutes. Serve hot or cold.

Celebrating one year as a vegetarian and it's World Vegetarian Month too!

2009-10-06T23:06:00.003-04:00

It's taken the Twitterverse by storm, October is officially World Vegetarian Month, which is timely because I'm celebrating my first year as a vegetarian. :)

It was a whole lot easier than I thought, with a supportive boyfriend, and understanding friends that really went out of their way to accommodate me. I'm a very lucky lady indeed. I've had my struggles, where I felt unbelievably weak - iron deficiency - but it was quickly corrected with supplementation and dietary changes.

It does require a whole lot more planning on my part and regular grocery stores don't necessary carry everything I like to eat but it's really a lifestyle change. I pretty much ignore half if not more of the store. I do love the health food places though.

I kind lost my taste for tempeh, sorry, I used to love it but now... No thanks. Seitan, delicious and so easy, I wish I had known it before! Tofu, where would I be without you? Beans, lentils, greens, bring it on. :)

If you are on twitter and want to share your vegan recipes just type #veganmofo or vegetarian #vegetarianmofo . You can also search by using those hashtags and find many other Twitterers out there that are like minded.

Incidentally, I'm on Twitter too, you can follow me at Twitter.com/CassiesKitchen

Mock chopped liver or vegan mushroom pate

2009-10-05T12:41:00.003-04:00

I bought this huge package of sliced mini bella mushrooms with the intent to making Sarah Kramer's Mushroom pate from Vegan-a-GoGo. Unfortunately, I can't find my book and needed to whip up this recipe in less than an hour. I discovered that Everyday Dish had its own version of mushroom pate as mock chopped liver. It doesn't use all the ingredients used in Sarah's recipe but I recall it using ground flax seed and refrigeration to set so I've mashed up Julie Hasson and Sarah's recipe into this:

Ingredients:

1.5 pounds sliced baby bella mushrooms
4 portobello mushrooms, washed, sliced
2 sliced small red onions
1 cup chopped walnuts
2 tablespoon olive oil
2 tablespoons ground flax seeds
2 tablespoon braggs
1 tablespoon no salt seasoning
pinch of cayenne
pepper to taste

I cooked down the onions and mushroom in olive oil until there was no moisture left at the bottom of the pan and was completely cooked through. You can use a little bit of stock to help the cooking process in the beginning as the mushrooms can stick before they start releasing their moisture. In the food processor, I pulsed down the walnuts, added in the cooked mushrooms, flax, braggs, no salt seasoning, cayenne and pepper. Pulse until completely pureed. You can serve it immediately or line a baking dish with plastic wrap and let it set for a few hours in the fridge. It freezes well and is delicious on sandwiches, crackers, pita, etc!

Here is Julie's recipe and watch the video below for the how to:

Pumpkin Spice Recipe with a Twist!

2009-10-01T18:52:00.003-04:00

On the subject of squash and pumpkins, another rarity in Montreal is pumpkin spice. I haven't found one grocery or retailer that sells it but it's so easy to make yourself. Traditionally, pumpkin spice is a blend of 4 parts ground cinnamon, 2 parts ground ginger, 1 part ground nutmeg and 1 part ground allspice.

I like to jazz up mine with an extra 1 part ground cardamon and 1 part ground cloves. Combine spices together and store in an airtight jar. Use liberally in your baking. Enjoy!

How to make your own canned pureed pumpkin

2009-09-30T16:03:00.008-04:00

Pumpkin recipes are crawling out of the woodwork and some ask for canned pumpkin. Although convenient, it's not exactly easy to find in the Montreal area. You can easily make your own and it's really as simple as using your microwave OR steamer.

Essentially, you can use any (except spaghetti squash) type of squash to make the puree, or even sweet potato. Just slice the squash in two, remove the seeds, peel off the skin and cube into 2 cm cubes. Make them smaller if you are in a hurry. Steam until fork tender, usually 10 minutes on the oven or in small batches in the microwave 2 to 4 minutes.

Once your squash is tender, throw it in the blender – careful, it's hot – and blend until pureed. You can spice it up with some ground cloves, cinnamon and nutmeg for that pumpkin spice goodness.

Enjoy!

Bagels: a surprisingly great source of iron

2009-09-28T11:17:00.005-04:00

Bagels are a Montreal institution, and a frequent breakfast choice for me as of late. St-Viateur Bagel and Fairmount Bagel are famous for their round slightly sweet and chewy texture. I firmly believe the only good bagels are the ones from Montreal. The ones I've had outside of Montreal, or at Tim Hortons for that matter, have been disappointing cakey messes.

I've been eating a whole lot of the all dressed bagels lately (onion, garlic, caraway, sesame seeds , poppy seeds and salt). Did you know that one bagel served a whopping 25% of the daily recommended intake of iron? Yum!

Vegan 3 Mushroom Stew with Tofu, Squash and Spinach

2009-09-22T22:46:00.004-04:00

I was in the mood for a stew on this first official day of fall so I looked into my pantry and improvised a concoction that turned out great. It was a LOT of stew so you might want to cut back in quantities... I served it with brown rice and some baguette.

I used:

2 packs of large white button mushrooms, quartered
2 large portobello mushroom tops, cubed
1/2 cup dried wild mushrooms, reconstituted in 2 cups of water
4 small red onions, quartered
6 cloves of garlic, chopped finely
4 cups of cubed potatoes - skins washed but not peeled
4 cups of peeled hubbard squash (about half a medium one)
4 bay leaves
1 package of tofu, cubed
1 package fresh spinach, washed
1 can of crushed seasoned tomatoes
1 liter of vegetable stock
1/4 cup no salt seasoning (Costco brand)
1 tablespoon turmeric
1 teaspoon mustard seeds
1 teaspoon peppercorns
2 teaspoon cumin seeds
Braggs (soy sauce) to taste
Olive oil, enough to coat a large dutch oven or cast iron pot - make it big!

In the large dutch oven, coat the bottom of the pan with enough olive oil. Turn on the heat and cook the onions until translucent. Add in garlic and stir. Add in cumin, turmeric, mustard, peppercorns, bay leaves and give it a quick stir. Add in the mushrooms, including the reconstituting mushroom water and cook mushrooms down to about half their size. Add in the remainder of the ingredients except Braggs and simmer for an hour. Taste the stew and add in Braggs as necessary.

This recipe freezes well and am willing to bet tastes even better the second day.

The vegan brown rice crispies squares recipe

2009-09-22T08:40:00.004-04:00

I posted this recipe two years go, but I believe it deserves repeating as it is the best snack recipe ever. It's completely vegan, no marshmallows, no dairy, nada. It uses brown rice syrup and peanut butter as the sticky setting to make the squares.

Enjoy!

-----

Ingredients

1/2 cup peanut or almond butter
1/2 cup chopped nuts
1/2 tsp vanilla
1 tsp cinnamon
2/3 cup brown rice syrup
4 cups of puffed brown rice cereal

Mix all the ingredients except for the cereal in a large bowl. Add in the cereal and mix with wet hands until well coated. Press the mixture in a well oiled pan and refrigerate to harden or you can bake it at 350F for 30 minutes. Both methods will set. Enjoy!

They freeze well.

Horray for Autumn! Squashes Abound!

2009-09-18T22:14:00.005-04:00

Autumn is right around the corner and in Quebec, it's prime squash harvest season.

It's one of my favorite vegetables to work with. It can be used the same way you would use potato, carrots, or any other starchy root vegetable. Every part of it can be used, the skin in broth, the flesh in a miscellany of dishes and the seeds as a snack or topping to your salads.

My favorite squashes: kabocha, butternut, buttercup and Aladdin's turban. All of them have a deep orange sweet flesh that's rich in beta-carotene and other vitamins and trace minerals. Butternut is the easiest to peel, with a regular peeler doing the job. Otherwise, I like to use my cleaver to just split the squash in two and then slice off the flesh, inch by inch around. Make sure you save the seeds. They are always wonderful roasted and seasoned.

You can thinly slice your peeled squash and rub the slices with olive oil and a bit of salt . Roast on a cookie sheet, on a single layer for 30 minutes at 350F.

Alternatively, I like making a squash and spinach bake with cubed (1cm cubes) squash, wilted spinach and Parmesan cheese (feel free to substitute with nutritional yeast), and also baked at 350F for 30 minutes.

I also make a great soup with squash, sweet potato, some curry, turmeric and onion. Just cook until tender in vegetable broth - enough to cover. Throw in some red lentils if you want some extra protein and fiber in there.

As for the seeds, some squashes throw in more pith than others so cleaning the seeds is crucial if you want to roast them without getting mushy. Drying them can be challenging so leaving them out on a cookie sheet for an hour should get most of the surface moisture out. Then toss them with a bit of oil (olive or sunflower) and spices. My favorite: smoked paprika, maple syrup (just a spoonful) and chili pepper. Roast at 400F for a few minutes and make sure you watch the seeds. They can burn in a moment's time. Usually 5-10 minutes does the trick.

Enjoy the harvest!

Pasta Bakes : Great Opportunites for More Veggies

2009-09-08T16:47:00.002-04:00

Sorry kiddies, but this is not a vegan recipe. It's got cheese... Lots of it.

I love my pasta bakes. It's comfort food at it's best. I had read in a magazine or somewhere online that throwing in spinach in your pasta's cooking water was an easy way to boost the health benefits without the extra trouble. It totally worked. I just threw in a couple of handfuls of fresh spinach at the last 5 minutes of cooking and drained my pasta as usual. The spinach did not drain through the sieve but rather stuck on the pasta. I pan fried 2 cups of sliced button mushrooms and 1 diced onion to throw in with the whole wheat penne and spinach. I added in 6 cups of hot marinara sauce, and topped with 1 cup of grated rennet free organic cheddar and Parmesan cheeses. Broiled to melt the cheeses.

Yummy!

Lazy labor day weekend - spinach salads

2009-09-06T10:12:00.003-04:00

I've been pretty lax about blogging these days, sorry about that folks. I'm savoring the last days of what is the wettest and coldest summer in Montreal I've ever lived through. We've had two weeks of weather and the rest is pretty much a wash.

I've been experimenting quite a bit with salads focusing on spinach. Here's a few recipes for you to try:

Strawberry Spinach Salad:

1 bag of washed spinach
1 pint of strawberries, stems removed and sliced
1/2 cup sliced almonds
1/4 cup dried cranberries
1/2 a small red onion, thinly sliced
Dressing: equal parts red wine vinegar, maple syrup, olive oil - salt and pepper to taste.

Place the first 5 ingredients in a large bowl. Combine the dressing separately and add in enough to cover but not drown the salad. Serve immediately.

Spinach, Egg and Mushroom Salad in Honey Dijon Dressing

1 bag of washed spinach
1 pint of sliced button mushrooms
4 eggs, hard boiled and sliced ( I use locally produced free range, organic eggs)
1/2 a small red onion, thinly sliced
Dressing: 2 tbs olive oil, 2 tbs apple cider vinegar, 1 tbs honey (organic), 1 tsp Dijon mustard, salt and pepper to taste.

Place the first 4 ingredients in a large bowl. Combine dressing separately and add into salad. Serve immediately.

Lilly is looking for a new home - 5 year old black lab mix

2009-08-25T18:21:00.003-04:00

I don't normally do this but since I do get quite a bit of Montreal based web traffic on my website, I'm helping a very allergic friend to find a home for Lilly. They've been trying to find a home for her for 5 months now. Can you help?

Lili est une labrador croisée de 5 ans. Elle est super affectueuse, propre, aucune malice. Nous devons la donner car notre bébé est allergique et en plus nous manquons énormément de temps. Nous ne voulons pas l'envoyer n'importe où (chenil, SPCA, famille qui la voudra plus après 2 semaines...), c'est pourquoi nous cherchons depuis 5 mois une nouvelle maison pour elle.

Nous lui cherchons un bon foyer qui saura la ballader chaque jour (ou cour) et en prendra soin autant que nous. Idéal pour un couple sans enfant ou une personne seule puisqu'elle a déjà presque 6 ans et n'a jamais vécu avec de jeunes enfants.

Elle est vaccinée mais pas opérée. C'est vraiment un bon chien. Nous aimerions la revoir quelque fois parce que nous l'aimons beaucoup (style 2-3 fois par an pour voir comment elle va...).
Personnes sérieuses seulement."

If you are interested, please leave a comment in this threat. All comments are moderated so you can leave your contact information and I will delete your reply.

Thank you for helping us find a home for Lilly.

The Green Door - Great Vegetarian Restaurant in Ottawa

2009-08-19T21:40:00.003-04:00

I've been to this place several times now and felt this wonderful little jewel of a restaurant, nestled next to the best silver jewelry shop and health food store, deserved its own review.

The Green Door reminds me of Commensal's buffet by weight formula and offerings of salads, stews, curries, veggies and deserts. The similarities end there. The ambiance is eclectic, low key but dynamic. Cafeteria style dining, a la veg.

They offer a selection of juices, kombusha, healthy soft drinks, wine, sparkling water and the tea and coffee buffet would make anyone blush. They even have a pot of chai on the burner at all times.

My favorite main? The sweet potatoes & spinach, my second choice: the black eyed pea curry
My favorite desert? Hands down, the un-cheese cake made with cashew with berries coulis. A-M-A-Z-I-N-G

If you are in the Ottawa region, go there. You won't regret it!

Coordinates:
The Green Door Restaurant
198 Main Street
Ottawa, ON K1S1C6
(613) 234-9597

Fete Bio-Paysanne - The Organic Fair of the Year

2009-08-17T08:29:00.005-04:00

Organic produce, dairy and cattle farmers were all present at the Montreal Fete Eco-Bio Paysanne. Having missed last year's edition, I couldn't tell if it was larger than before, but I can say that it's come a long way from its humble beginnings.

Olympic Organic Dairy producers were present and launched a new organic cream cheese, rennet free and full of probiotics. They've also launched new yogurt flavors, green tea and vanilla, and blueberry and acai berry. All were delicious.

There also was a great private composting/green waste management company present: Compost Montreal , and they offer to pick up your green waste at $5 per week. They give you a small or medium size waste collection bucket to collect your table scraps and other compostables. They then return your compost once broken down and ready to use in your garden. I'm seriously pondering converting our condo building to this initiative since the city of Montreal can't get their act together on green waste management.

The Fromagerie L'Ancetre - my favorite cheese monger that doesn't use rennet and has a strict policy on the origin of their organic dairy sources - presented the most amazing 3 year old cheddar cheese. It was simply divine! I stocked up in rennet free and organic cheddar and parmesan.

Other notable exhibitors:

Greenpeace - Still campaigning for the clear labeling of GMO ingredients in our products. I firmly believe this needs to be done. Our government needs to wake up and smell the coffee, we have a RIGHT to know!
Me to We -Quoted from their website: "By manufacturing our clothing in Canadian factories that pay adult workers a fair wage, we ensure that parents make enough to care for themselves and their children. By using organic cotton, we ensure that toxic chemicals aren't harming people, animals or the earth we share. And by donating 50 per cent of our profits to Free The Children, we ensure that a better life is created for children and their families in rural and impoverished areas across the globe."
Tribu-Terre - Vegetarian restaurant with a mission to be a center of creativity and with part of the proceeds going to preserving ancestral heritage. The new place is set to open on the 09/09/09.
Clef des Champs - Organic herbal, teas, herbs and spices producer. I personally use quite a bit of their herbs and seasonings in my cooking. I highly recommend them.
Equita - The Equita network brings together consumers and small-scale producers to enjoy quality products at a fair price. Great source for chocolates, coffees, teas, rice and sugar.
Quebec Organic Products Directory - Handy directory to find organic producers in the province of Quebec. Features maple products, crop, specialized crops, processed foods, licensed organic retail stores and farms selling organic baskets.

Overall, a great event. I'm sorry I missed most of it but it was my brother's wedding on Saturday so I had a good reason. I'll be there with bells on next year.

Foodie events happening in Montreal this weekend

2009-08-14T06:27:00.004-04:00

La Fete Eco-Bio Paysanne

For the sixth year in a row, visit the Fête Éco-Bio Paysanne, Canada’s largest FREE organic-environmental fair. For the occasion, La TOHU’s public square is transformed into a festive open-air market with close to one hundred exhibitors.

The two major activities happening side by side are the organic food market and booths showing how we can all live more sustainably. You’ll find a wealth of details on alternatives and the latest green technologies, and you can stock up on tasty, local pesticide-free produce at the same time! Also featured: workshops, tastings, stage shows, face-painting, strolling players, an eco-friendly chalet and a children’s farm.

25,000 people came out in 2008. Come join the party in 2009!

Admission: FREE

Schedule
Friday August 14, from 12 pm to 8 pm
Saturday August 15, from 10 am to 5 pm
Sunday August 16, from 10 am to 5 pm

Where?
La Tohu
2345, Jarry Street East (corner of Iberville)
Montreal (Quebec) H1Z 4P3

Download the flyer for the full event schedule.

Saveurs et Tentations

Discovering Regional and International Flavours

A major festive event promoting the diversity, quality, and creativity of the agri-food industry and local products, from here and abroad. SAVEURS & TENTATIONS’ program will make the world of fine food accessible to the public at large through samplings, encounters, classes, workshops, and interactive activities.

Admission: FREE, $20 for 20 tasting coupons

Where?
The SAVEURS ET TENTATIONS event will take place at the Jacques-Cartier Quay in the Old Port of Montreal, in the heart of the historical site of Old Montreal.
Quay map

Schedule:
Wednesday to Friday, August 12 to 14 11:00 a.m. to 8:00 p.m.
Saturday, August 15 11:00 a.m. to 9:00 p.m.
Sunday, August 16 11:00 a.m. to 6:00 p.m.

PROGRAMMING

The economics of eating local

2009-08-13T23:11:00.001-04:00

Sure, this may be sponsored by Hellmanns, the message is still potent and should be seen by all.

Hellmann’s - It’s Time for Real from CRUSH on Vimeo.

Roll Call! Know of a Vegetarian or Vegan Cooking Class Happening in Montreal?

2009-07-30T08:48:00.004-04:00

September is coming up and as sad a thought it is that summer is waning, it's time for various classes and lessons to perk up. Among those are cooking classes. I want to list *your* vegetarian and vegan cooking classes happening in the Greater Montreal Area.

Why am I doing this? It's how I got introduced to the wonderful word of vegetarianism and gave me the tools necessary to make the switch when I was ready. It's also fun, and I'm looking to get someone else's take on a veggie lifestyle.

Do you know of one? Do you teach one? Looking for free exposure? Please send me an email at cooking-class [a] cassieskitchen.com and I'll be featuring your lesson in a special blog post.

Cassie's Lentil & Walnut Salad

2009-07-28T12:44:00.003-04:00

As per requested by my darling friend, Melissa, here's my oh-so-delish lentil salad. I found the original recipe online and adapted it, and it had bacon and chicken broth as part of the ingredients. This version is meatless for all vegetarians and vegans out there. This recipe does not work if you used canned lentils. Lentils are quick cooking compared to other beans and don't require any soaking so go ahead, make lentils part of your dry pantry items.

For this recipe, you will need:

For the lentils:

1 cup lentils - I use DuPuy green lentils but brown lentils work here too
3 cups vegetable stock
3 cloves of garlic - peeled and whole
1 tablespoon dried thyme or rosemary
1 bay laurel leaf (optional)

Combine all of the lentil ingredients in a pot, bring to a boil and simmer for 30 minutes or until the lentils are cooked but still firm. While the lentils cook, prepare the salad and dressing part of the recipe. Make sure your dressing is ready first as your lentils will be cooling in the dressing to absorb all the flavor. Once the lentils are ready, drain any excess liquid and make sure you take out the garlic cloves and bay leaf.

For the salad

2 ribs of celery, diced
2 small carrots, diced
1/2 cup chopped walnuts
2 green onions, sliced

Set aside.

For the dressing

1/3 cup olive oil
1/3 cup apple cider
2 garlic cloves, peeled and diced
1 tsp powered cumin - I like to grind mine from seed
1 tsp dried crushed thyme - I crush with my fingers to release the oils into the dressing
1 tsp cayenne pepper
Salt & pepper to taste

In a large bowl, whisk all the dressing ingredients together until emulsified. Add in the cooked lentils and combine well. The dressing will be absorbed by the hot lentils, and we want that. Stir in gently your salad ingredients and let cool. Once the lentils are close to room temperature, refrigerate for at least 1 hour before serving.

Enjoy!

Cafe Dervish - The Best Chai in Montreal

2009-07-23T08:12:00.005-04:00

I love my chai. I make it regularly throughout the year. I simmer my spices for a long time and I consider mine one of the best. But, I have found my match, and it is at The Dervish Cafe.

One of the owners, a good friend of mine that I met through a past career life, has a real passion for tea and spices and it shows. He doesn't just make chai, he offers a wide assortment of chais, from the simplest to the most complex. He offers dairy, soy and almond milk options to suit everyone's taste.

To top it off, Dervish offers a very reasonably priced vegetarian and vegan menu under $10. Ranging from simple pizzas, to curries, there's really something for everyone.

Their website: Salon de Thé Dervish

Where to find them:
Metro Sherbrooke or Berri-UQAM

2019 St Denis, corner Ontario

Phone: 514.816.1071


Mon	8h00	03h00
Tues	8h00	03h00
Wed	8h00	03h00
Thurs	8h00	03h00
Fri	8h00	03h00
Sat	10h00	03h00
Sun	10h00	03h00

Spicy black bean chipotle tomato soup

2009-07-19T14:41:00.002-04:00

I made this soup today, after viewing Delicious TV's Roasted Tomato and Black Bean Soup video podcast on iTunes. I couldn't find any fire roasted tomatoes at the market, so I decided I would make it smoky with chipotle peppers in adobo sauce to kick it up.

In my recipe, I used:

1 can whole tomatoes - which I pulsed with my hand blender with juice
2 19oz cans of Black Turtle Beans - drained and rinced
1 or 2 chipotle peppers in adobo sauce, finely chopped - depends on how spicy you like it.
1 large onion, peeled and diced
2 cloves garlic, finely chopped or crushed
2 tablespoon cumin seeds
2 tablespoon Zapata spices (ground cumin, chili powder, salt, pepper)
2 tablespoon olive oil to cook

In a dutch oven, heat the olive oil and cook onions until soft. Add in the garlic, chipotle peppers, and spices and cook for 2 more minutes. Add in the blackbeans and stir until heated though. Add in the tomato and add water to taste. This soup will get quite thick so add at least 2 cups water. Bring soup to boil and simmer 25 minutes. Serve with crumbled tortilla chips.

Vegan Friday Edition: BBQed Seitan Riblets and Grilled Mushroom, Zucchini and Yams

2009-07-17T13:55:00.002-04:00

I'm having a friend over for dinner before we head out to the movies and I'll be making this Seitan Riblets (see video to see how to assemble) and ingredient measurements and instructions are here.

I'm also making yams -which I microwave for less than 2 minutes to precook in their skin until almost done, and then slice them lengthwise, skin on.

In a separate dish, I marinated the mushrooms and zucchini slices in no-salt seasoning, balsamic vinegar, oregano and olive. Just throw on a hot grill until cooked through and charred to perfection.

To accompany the meal, we had home made pita chips with hot curry powder and a spinach tangerine salad with a peanut dressing. (Not pictured)

Delicious!!!

USDA Organic Label Under Fire, New Independant Non-GMO Project Rises

2009-07-14T08:32:00.003-04:00

I've been in an editorial mood lately, which breaks away from my traditional recipe posting. I'm still cooking, don't worry about that. I'm thinking of new ways of presenting my content. I've been quite a bit involved in Twitter (follow me) these days and am coming across all these streams of worthwhile information I'd like to share with you. Thanks for reading!

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It's a sad state of affairs when you have to pay more to ensure purity of your food supply instead of having disclosure of the presence of GMO in your food. It's a well known fact that almost all sources of non-organic soy are genetically modified. In addition, for years now, the USDA organic certification's integrity is being heavily questioned and rightfully so. The big agri conglomerates want to get in the lucrative organics business but need standards lowered to include many synthetic products to extend shelf life.

Luckily, many non-governmental organic certification agencies have much stricter guidelines on what can and cannot be used in producing organic food. For example, Oregon Tilt, QAI, California Certified Organic Farmers, etc. In addition, a new project was founded as a response to the lack of reliability of the USDA label: The Non-GMO Project.

Discovered a great vegan video cooking show!

2009-07-13T23:09:00.003-04:00

I'm probably last on the bandwagon to discover this, but there's a series on YouTube.com called Everyday Dish TV featuring vegan recipes.

Here's a few videos to wet your appetite!

A Vegetarian's Open Letter to FoodTV

2009-07-13T10:09:00.006-04:00

Dear FoodTV,

After being a loyal viewer for 6 years to your television station, I have canceled my subscription. I'm consider myself a foodie. I blog about it, cook, create recipes and love watching cooking shows. However, after several months of tuning to your station, I haven't watched a single show in it's entirety.

Years ago, you had a show called Manic Organic, it was the reason why I subscribed to your channel in the first place. Then it got canceled. I started watching Good Eats, being thoroughly impressed with Alton Brown's culinary science, but then was deflated with his blatant endorsement of High Fructose Corn Syrup - Alton, what the hell?

None of your programming appeals to me as a vegetarian. Even though 2.5 percent of the US population is vegetarian, and the majority take the most time to prepare meals, your programming does not include ONE program focusing solely on vegetarian cooking. If we were to consider 24*7 programming in a week, with wanting to proportionally appeal to the population, you'd devote almost 4 hours of shows geared towards the non-meat eaters. Would that be so horrible?

Vegetarians and vegans are great food enthusiasts, we are probably the ones that pay the most attention to the origin of what we eat and how to transform our food to be versatile, nutritious and appetizing.

Your programming over time is moving away from food and focuses on shows glamorizing verbal abuse (why do people even like this?), decoration (Maybe TLC would be a better venue?), boobs (how many shows about pasta do we really need and why did you ditch the hot Italian guy?) and how to cook with canned goods! Any show that goes back to real cooking with raw ingredients has a fat slab of meat as the center piece to the show and the potential vegetarian side dishes are given meager air time. Sure, you had your vegetarian Saturday programming back in January. Feel free to pat yourselves on the back for that 4 hours out of the year....

I did write to you, suggesting you include vegetarian programming. I wasn't even given a confirmation of receipt that someone may have glanced at my email.

There are fabulous vegetarian and vegan chefs out there, just waiting to be given a chance. Need ideas? Just check the shelves FULL of veg cookbooks at your local bookstore. Scared of being too fringe?

But I guess having a man yell obscenities at apprentices and casual zoom ins on heaving bosoms gets more viewership than real cooking.

Just say no to invasive questions

2009-07-12T23:13:00.004-04:00

I'm not the first vegetarian to have had this question asked: "Why are you a vegetarian?". I cringe at the very thought of having to talk about my diet with acquaintances and strangers, because I know, almost unavoidably, I will be asked "why?". I avoid mentioning my dietary choices now because I simply don't want to thread down the road.

Too many times, I've explained why I chose in October of last year to give up meat. Some have interrogated to the point of being invasive, seemingly wanting to break my spirit.

It happened again recently, after a person with significant authority was asking me why and was persistent at each and every question. For some reason, I didn't feel I could say: I'm not comfortable discussing this with you. And then, in explaining and justifying, the line was crossed, yet again.

After this incident, I decided I wouldn't explain myself anymore. It's ok, I don't have to.

It's like politics and religion. It's a personal choice, one that shouldn't be explained or justified. If it's problematic for you, too bad!

Most of what you eat is just rearranged corn products

2009-07-02T21:29:00.006-04:00

Just how much to you know about the food you eat, and the false sense of diversity supermarket is giving you? Check out the latest documentary by Robert Kenner called Food, Inc. I'm going to see it this weekend.

In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation's food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government's regulatory agencies, USDA and FDA. Our nation's food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment.

Panini grills are a vegetarian's best friend

2009-07-02T12:24:00.004-04:00

As a telecommuter, I do have the benefit of working at home, but it still implies that I have an hour to get lunch heated and eaten. I don't pack a lunch since my office is a 10 step stroll from my kitchen, but it does make lunch time a bit more tedious to prep. I'm not a fan of microwaving everything, although extremely convenient. I prefer the taste and ease of heating my food with a panini press.

It distributes heat on both sides , and gives a nice crispy exterior, with nice char marks. I use it to heat up sandwiches, chimichangas, burritos, faux sausages and veggie burger patties.

My latest use for my grill has been to cook vegetables. It does a great job with bell peppers, zucchinis, mushrooms and asparagus.

For lunch today, I heated up some seasoned home fries and a frozen veggie burger in the same batch. It look 10 minutes to cook everything through and 2 minutes to assemble my plate. Now that's convenient!

Broccoli Red Bell Pepper Tofu Asian Stir Fry

2009-06-28T20:16:00.007-04:00

I was in the mood for something spicy, loaded with ginger, garlic and all round nutritious to help me kick this horrible lingering cold.

This recipe uses pan-fried pressed tofu. I took the cake and sliced it length wise into 5-10mm thick rectangles. I pressed out the water by placing the sliced tofu cakes on a cutting board covered with a folded tea towel. I covered the cakes with another tea towel, a second cutting board and placed a heavy weight on top. For the weight, it can be a heavy cookbook, or in my case, I used my blender. I let the tofu press for 30 minutes on the counter. I then pan fried it in a non-stick skillet in roasted sesame oil until golden brown.

One little tip for our vegetarian/vegan friends out there, if you rely on tofu for your calcium intake, please read the ingredient label. Many of the more popular organic Quebec tofu brands are made with magnesium. Pick one that's made with calcium and you'll benefit from a huge amount of that all important mineral. Your bones will thank you. The vitamin C in the Red Bell Peppers will help you use that calcium efficiently too.

For this recipe, you'll need:

One block tofu, pressed and pan-fried in roasted sesame oil cut into half cm by 5 to 6cm thick strips
One red bell pepper - seeded and julienned.
One broccoli, cut into florets and the stem, peeled and julienned.
12 white mushrooms, sliced
1 1/2 inch diameter dry whole wheat spaghetti, cooked in boiling salted water until al dente
3 scallions, sliced
4 or 5 cloves of garlic, peeled and diced
1 inch gingerroot, peeled and diced
1 tablespoon roasted sesame oil
1 tablespoon cooking oil - I used corn oil
2 tablespoon gomashio (sesame seed and seaweed - Eden makes a great one)
Drizzle to taste spicy chili oil
1/4 tamari or soy sauce

In a hot wok, heat the cooking oil and roasted sesame oil. Add in the garlic and ginger and stir for 1 minute. Add in the mushroom, and half of the tamari. Stir quickly for one minute and add in the broccoli and red bell pepper. Stir for another minute. Add in the cooked pasta, tofu, remainder of the tamari, scallions, gomashio and drizzle with spicy chili oil to taste. Stir another minute until heated through. Serves 4.

Summer Cooking - Keeping it Outdoors!

2009-06-26T07:17:00.005-04:00

Wow, one whole month between this and my last blog post. I've been cooking quite a bit lately, but it really revolves around salads and bbq fare. My home is really warm with this high humidity, high heat Montreal weather.

Some of my favorite items to grill on the barbecue this summer?

Tofurkey's vegan Italian sausages - amazingly tasty, almost like the real thing. It's got the caloric value to compete with traditional sausages, a mind blowing 270 calories PER link.
Fresh shitake mushrooms - although hard to find in Montreal, the Jean-Talon market has several sellers of wild mushrooms. Lightly brushed with red wine vinegar, olive oil and zappata seasonings, its meaty texture and taste satisfies.
Fresh oyster mushrooms - again, easily found at the Jean-Talon market, it absorbs marinate very quickly, so be sparce and brush the marinade on them instead of soaking them in the juice.
Asparagus. Grilled asparagus is just amazing!
Onions. Naked or marinated, always awesome.
Zucchini. see above.

Some things I've tried and am not so impressed with:

Baby turnips - it sounded like a good idea at the time, but it never cooked fully and the taste was awful.
Yves' Bavarian Bratwursts - the skin chars bizarrely and the taste is dry. Save those for your indoor cooking.

So what if you don't have a bbq but would still enjoy grilled veggies? Try a panini press or raclette griddle. It works.

Vegetarian Chili Pasta Bake

2009-05-25T20:38:00.006-04:00

I was going through the freezer and found a large tub of leftover 3 bean chili and I had pasta and cheddar cheese on hand. This dish turned out to be a real hit with the beau and made enough leftovers for another meal for two. The beans combined with the wheat makes for a very nutritious and comforting meal.

You could easily feed four with this recipe if you added a side of salad or steamed veggies.

You'll need:

4 cups cooked whole wheat penne (2 cups dried, boiled for 12 minutes )
4 cups chili - heated through
1 cup grated sharp cheddar cheese

Heat your oven at 375F, and In a deep baking dish, combine the pasta with the chili and distribute evenly on the bottom of the bowl. Cover with grated cheese. Bake for 30 minutes and serve.

Rolled Oats and Chia Seeds - The Breakfast of Champions!

2009-05-25T08:20:00.005-04:00

Ever since becoming keenly interested in what I eat, I've been struggling with the first meal of the day. Sure, toast with butter or a bagel and cream cheese is delicious, but it's not exactly the breakfast of champions. It's essentially starch with fat and although can be filling, it doesn't necessary pack a good nutritional punch either.

I turned to oatmeal and quite frankly, it's extremely bland on its own. I've done the instant oatmeal and ended up hungry an hour later. I've also done the regular rolled oats, where you cook it on the stove for 10 minutes in twice the volume of liquid (water, milk (dairy or alternative)) and that's bland too. Unless I pour in a good amount of maple syrup and cinnamon. That will keep me satiated for 2 hours, but not until lunch....

I've added chia seeds to my routine. What are chia seeds? Known as Salvia Hispanica, it's cultivated in Mexico and has been eaten since the Aztec civilization. It packs a nutritional punch with a high load of proteins, polyunsaturated oils and fiber. I use the Chia Goodness – Apple Almond Cinnamon breakfast cereal to complement my oats. By doing this, I delay hunger until lunch time. Hurray!

If you are starting with instant oatmeal, you'll need:

1 cup milk (I prefer soy or almond), divided into thirds
2 tablespoons Chia Goodness cereals
1 pack/serving instant oatmeal
Add in sugar to taste and cinnamon or other spices to your liking

In a bowl, add in 1/3 cup of the milk and the chia seeds. Microwave for 2 minutes. Stir contents to separate the seeds from each other. You should start noticing a slight glutinous texture. Add in the instant oatmeal and rest of the milk. Microwave another 2 minutes. Stir to combine and let stand 5 to 10 minutes to cool.

If you are using rolled oats or any other rolled grains - I like to use a 6 grain mix, you'll need:

1 cup milk (soy, almond, dairy), divided into thirds
2 tablespoons Chia Goodness cereals
1/3 cup rolled oats/grains
Add in sugar to taste and cinnamon or other spices to your liking

In a small saucepan, bring milk to a boil and stir in oats and seeds. Simmer for 10 minutes while stirring fairly often. It will tend to stick to the bottom of saucepan so don't walk away. Then let stand for 10 minutes to let the cereal cool.

Enjoy this breakfast of champions!

Vegetarians in Paris Have It Tough

2009-05-16T09:19:00.005-04:00

So kids, I'm back from my great French adventure! The architecture, rich history and countless museums made it a fabulous experience. As for the food part, it's a different story.

I learned that vegetarian eateries are a rarity but there are great little places. I thoroughly enjoyed La Victoire Supreme du Coeur on Bourg TiBourg. Their mushroom roast was divine and their cauliflower soup, amazing. There was also a restaurant called "A Little Trendy" in the 16ieme arrondissement that served pastas and pizzas that were very nice. But that's where the line stops.

White flour is pervasive throughout French life in the form of bread. It is eaten morning as butter laden croissants, noon as bread rolls and night as baguette. Plain vegetables seem to be a rarity (crudites are not raw vegetables...!) and let's not mention tofu, it's not found on regular grocery shelves.

In regular cafes, mention that you are vegetarian, and you'll be treated with a basket of bread rolls and a plate of mushy, overcooked vegetables covered in butter and salt. Or disgusting pasta in a three cheese sauce, think lots of nasty blue cheese. *gag*

For example, we went to a posh restaurant called the Procope where I asked the waiter the have the chef prepare for me a plate with only vegetables. I was given a plate with three different kinds of potato, two slices of polenta, and a pile of grated beets. The lot was over salted and covered in butter.

I did manage to gain 5 pounds even though I walked kilometers... But then again, I did indulge in dessert every day..... *hee hee*

My advice for the vegetarian traveller to Paris, bring yourself some food replacements and vitamins and expect to do a detox when you get back because your digestive system will be gummed up with all that white grain!

Cassie's Going to France!

2009-05-03T20:56:00.003-04:00

I see London, I see France, I see underpants!

Well, fellow friends, Cassie's taking a vacation in the City of Lights. It will be my first vacation as a vegetarian with all of its challenges. I will be carrying with me my handy copy of Vegan a Go Go and the Paris Happy Cow restaurant listings to help me find friendly vegetarian meals along the way.

I'm very excited!

See you in two weeks, where I'll happily share my experience with you.

Much love,

Cassie xxoo

5 tips for the new vegetarian cook

2009-04-24T08:43:00.009-04:00

If you check out some of the classic vegetarian cookbooks out there, you are often confronted with recipes using dried beans or asking for odd ingredients you aren't sure what it is or if you can substitute on the fly. It almost feels like these books were written for someone that doesn't have a full time job, school and obligations. Don't feel guilty by taking shortcuts. You don't have a kitchen full of aides that can chop up, prepare and soak things for you in advance!

I've compiled a list of tips to make your life easier, fellow veg head.

1. 1 cup dried beans = 3 cups cooked beans. Nothing irks me more than some of these vegetarian cookbooks that make an assumption that you have the time to start beans from dried to cooked. Although I do like to plan my meals in advanced on the weekend, my reality is completely different during week days. I grab my cookbooks for inspiration, and most of these always reference using dried beans. Well my friend, the world won't explode and your dish won't be a disaster if you opt for convenience and use canned beans. Just remember the rule, 1 part dry equals 3 parts cooked.

2. 1/3 cup water with 1tsp grounded flax seed = 1 egg. Eggs provide leavening and binding to dishes when used in baking. Flax seed does the job in adding nutrition and binding to your baking. Don't have flax seed? No problem, replace it with the equivalent in mashed banana or apple sauce.

3. Beans does not need to mean farty time. Do you get a little bit apprehensive with eating beans for lunch for fear of alienating your colleagues? Beano can save you from accidentally dropping a dirty bomb in a meeting. But if you want to avoid gassing yourself to death, consider using ground cumin seeds (in drier dishes) or kombu (in soups) to make the butt symphony shorter.

4. Put your whole grains and nuts (for cooking) in the freezer. Bran in whole wheat flour, brown rice and other grains will go rancid fairly quickly if you don't use them up fast enough. You'll notice the nose curling smell when you open up the bag. Rancid food = bad for you. Save your pennies and stuff your flour, grains and nuts in the freezer.

5. Powered dried mushrooms will make you say adieu to your meat cravings. It's crazy how much flavor dried mushrooms can impart to your dishes like stuffed peppers, rice, pilafs etc. Just grab a small handfull, grind them up in your coffee grinder and add it into the dish when it's simmering. It will add lots of that umami goodness and will take it to the next level of yum.

Review: Vega Smoothie Infusion

2009-04-18T12:12:00.000-04:00

After suffering sticker shock every time I head off to the health food store to restock my Vega Whole Food Optimizer stash, I decided to look at this slightly more affordable smoothie supplement.

The former costs $40 for 7 shakes ($5.71 each), and this one clocks in at $29 for 15 shakes ($1.94 each). Before you go thinking that the individual packets are cheaper, think again, they only offer half portions, so you are in fact, not only causing more waste but also paying almost double for the same.

Not as nutritionally dense as the Vega Whole Food Optimizer, the Vega Smoothie Infusion still packs a mean nutritional punch that equates most veggie friendly supplements out there. Made with rich raw organic super foods like pea protein, hemp protein, sprouted flax seeds, spirulina, wheat grass, alfalfa sprouts, barley grass, spinach, sprouted broccoli, kale, kelp, Dulce and chicory. It offers an instant boost of complete protein, fiber, Omega 3 EFAs and green foods.

In comparison, the Whole Food Optimizer exceeds daily vitamin requirements, as for the Smoothie Infusion will cover about 1/3 of your daily needs. Both are alkaline forming, and helps reduce nutritional and environmental stress on your body. It is completely vegan and free of all allergenic foods like wheat, gluten, soy and nuts.

Taste and texture wise, it's very similar to the Vega Whole Food Optimizer, but only comes in 1 flavor. It's sweet and berry like. I love it and think it does a great job if you already eat other fortified foods like soy milk, cereals, enriched breads and plenty of vegetables!

The Vegetarian Experiment: My First Fully Vegan Friday

2009-04-17T23:28:00.002-04:00

I've just completed my first full vegan Friday. It wasn't intentional, it sort of happened that I didn't have eggs or dairy today. I feel pretty good. I did have to eat out twice to be able to do this.

Today's menu was:

Breakfast:
Quick oats with soy milk + vega banana drink & coffee

Apple

Lunch:
Kombucha tea (yum!), raw vegan spring roll and raw vegan veggie maki

Apple, Ginger Soother by the Ginger People

Dinner:
Tempeh burger with a salad
Vegan Carrot Cake and soy-coconut milk latte

Not bad! :)

Maybe this can become a routine!

Boston Pizza - Doing the Vegetarian Friendly Menu Right

2009-04-16T21:57:00.005-04:00

A friend of mine asked me recently to write up a post on good vegetarian AND omnivore friendly restaurants. Being the restaurant eater that I am, I have to say that few mainstream eateries fit the bill with any real sincerity. In the worst offenders, I'd point the finger to The Keg. Sure, they'll all have the green salad, but having items on the menu that doesn't require a "please hold the bacon" or "what's the broth made of?" is nice.

Boston Pizza does a brilliant job at doing just that. About 25% of the menu is vegetarian and offers even vegan options (cheese less veggie pizza, anyone?). The little icons next to the dish designates vegetarian meals. There's even in a section devoted to vegetarian pizzas. Imagine my bliss, no questions to ask the waiter, and no need to let your omnivore friends that you've got dietary restrictions.

Sarah Kramer's Decadent Vegan Nanaimo Bars - Yummy!

2009-04-13T23:00:00.001-04:00

Ah Sarah, is there anything you can't veganize? Delicious!

Sarah Kramer's Nanaimo Bars from Everyday Dish TV on Vimeo.

Quinoa, Red Lentil and Portobello Mushroom Stuffed Peppers

2009-04-12T20:54:00.006-04:00

I love stuffed peppers. After reading a recipe from Vegetarian Times on stuffed bell peppers using quinoa, I decided to improvise my own version including red lentils.

For this recipe, you'll need:

-1 large onions, diced
-6 large portobello mushrooms, diced
-1 cup quinoa, rinced and dry roasted
-1 cup red lentils, sorted
-1 798ml can of crushed tomatoes
-3 tablespoon Braggs seasonings
-3 tablespoons saltless seasonings
-1 tablespoon smoked paprika
-1 cup vegetarian beef broth
-1/2 cup grated Parmesan cheese
-1/2 cup grated cheddar cheese
-2 tablespoon olive oil
-1/3 cup dried mushrooms whole - ground in a coffee grinder (should give about 2 tablespoons in powder form)
-8 bell peppers, washed, halved lenght wise, seeds and piths removed

In a dutch oven, heat up the olive oil and cook the onions until translucent. Add in the portobello mushroom, powered mushroom, braggs and spices and cook down until 1/3 original volume. Add in water to help the process if necessary. Then add in the quinoa, lentils, tomatoes and broth. Bring to a boil and simmer covered for 30 minutes, or until the quinoa and lentils are cooked through. Add water if necessary. Stir in Parmesan cheese and spoon mixture into bell peppers. Sprinkle with grated cheddar cheese.

Heat oven at 350F and roast stuffed peppers for 30 minutes. Once the peppers are cooked through, they're ready to serve. They freeze well and make great lunches.

Buddha's Hand - A most unusual fragrant citrus fruit!

2009-04-11T23:32:00.003-04:00

Picture courtesy of Wikipedia
At my beloved Jean-Talon Market, there's wonderful fine grocery called Fruiterie Chez Louis, which holds an impressive selection of rare and exotic fruits and vegetables. This is where I buy my weekly stash of blue potatoes, passion fruit, mangoustan and lychees.

Today's find is called Buddha's Hand, they were selling this beautiful citrus at the cash. I got to sample this delightfully fragrant fruit. It's about the size of an adult hand and the many fingers are responsible for it's hand like appearance. There's no pith per say and the skin, although looking like lemon is soft and edible. The inside of the "fingers" have a soft floral, sweet and bitter flavor that's like a candied lemon. The flesh can be used as zest, and it has tons of it. It can also be candied or preserved in sugar.

Fruiterie Chez Louis
222, Place du Marché-du-Nord,
Marché Jean-Talon, Montréal

Bitchin’ Kitchen Cookbook Review

2009-04-09T20:38:00.003-04:00

Part cookbook, part Victorian style photo arrangements of rockabilly 50s homemaker dresses, pseudo food porn and largely caricatured characters, it makes no apologies for being in your face and raw. This cookbook is not for the faint of heart. The writing is true to Nadia G’s St-Leonard conversational tone with many, many hybrid Italo-Anglo-Franco words perppered liberally throughout.

Nadia G’s fans will not be disappointed. The cookbook delivers with simple recipes and clear skiaffing instructions that make meal creation for two simple. I tried my hand at the watermelon and feta salad recipe and whipped up the dish in less than 5 minutes. It’s a great little cookbook but really – what will make it a noticeable addition to your shelf is its originality and the pictures of Nadia in her over the top costumes and life advice!

P.S. Although this cookbook does contain many veggie friendly recipes, it is in fact for omnivores.

Check out her website here: Bitchin' Kitchen
Subscribre to her podcasts

Review : Veggie Patch Falafel from Costco

2009-04-04T22:48:00.003-04:00

I'll admit to it, I'm a bonafide Costco addict. Yes, I do need 48 rolls of toilet paper!! And what about 2.2 pounds of falafel? Well, yes, I do too!

I've seen these, along side the Broccoli Bites, which seem like a health food disaster, but enough about that.

I tried out the falafels in a pita with homemade hummus and salsa (I know, I know, I like breaking the rules here!) and they were delicious. They freeze well and are not that bad, with 5 grams of protein for 4 chickpea balls, and are only 45 calories each. These can easily be reheated on the BBQ, microwave or oven. Just heat through and serve.

Traditional falafel are made with a combo of chickpeas and fava beans but these are solely made with chickpeas, so they are safe for those with fava bean allergies.

I heart Veggie Patch's Chick'n Nuggets

2009-04-01T21:06:00.003-04:00

When I was a kid, chicken nuggets were a lunch time staple - yes, I know it's chicken slurry and very un-vegetarian. I stopped eating that stuff in my teenage years... I saw these at the local supermarket and decided to give these meatless nuggets a try.

These, oven baked, are very convincing faux chicken nuggets but you need to have them with ketchup for the full effect. It's a nice little "junk food" treat when you are too busy to cook and want some comfort.

Love it!

Yves Veggie Chicken Souvlaki Skewers - Delicious Mock Chicken!

2009-03-23T22:39:00.003-04:00

I had the Yves veggie chicken souvlaki skewers on last night for dinner, and I have to say, bravo! I could have had the mock meat in a gyro pita and would not have known the difference with the works, tzaziki, onions and tomatoes. One skewer is very filling and extremely nutritious, with 50% of your daily requirements for vitamin b12.

I cooked them on the barbecue with Greek grilled veggies, asparagus, zucchini, onions, cremini mushrooms and red bell peppers, delicious!

They reheat well to, as I had the leftover for lunch today. Bravo Yves!

Epicerie Mondiana - Vegetarian Friendly Organic Grocery Store

2009-03-22T13:55:00.006-04:00

I discovered an organic and fair trade health food store that I hadn't seen listed in any of the major Montreal directories called Mondiana. I was blown away by their selection of fresh organic produce, all much cheaper than most health food stores in the city. They also had a lot of products I had never seen before from Tofurkey, Yves Veggie Cuisine and Amy's.

I even found a treat I had been wanting to try which is the Yves Veggie Corn Dogs...!

They also had a selection of Tofurkey brand sausages:
-Kielbasa
-Italian with sun dried tomatoes
-Beer bratwursts with microbrewery beer

Over all, a great find, I wholeheartedly recommend it.

Mondiana - Organic and fair trade health food store
1130, rue Bélanger, (corner Christophe-Colomb)
Montréal, Québec

Happy Spring! Vegetarian Barbecue Season is Upon Us.

2009-03-20T07:57:00.006-04:00

Yes! Spring is finally here, despite a very chilly -7 degrees Celsius to the thermometer this morning.

What is spring for a veggie like myself? Well it means barbecue season is upon us, and this means plenty of great grilled vegetables as well as lots of meatless sausages, tofu cutlets, tempeh burgers and salads galore.

Salad dressings, the non-creamy ones make for fantastic marinates for grilling. I have a couple of stand by marinades I like to use. I use dry and fresh herbs for seasonings as available.

For my choice of grilling vegetables, I love zucchini, bell peppers, onions, mushrooms, cherry tomatoes and aubergine (eggplant). I've had moderate success with celery and carrots, but that doesn't stop me from trying. Potatoes take a long time to cook, so I like to prepare these separately.

Greek Style Vegetable BBQ Marinade
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 large pinches dried oregano or two springs of fresh oregano
Salt and pepper.
Half a red onion - pureed in the food processor (optional but oh-so-delicious!)

Combine well and place in shallow dish. Place your cubed vegetables in the dish and allow to macerate for at least 1 hour.

Go barbecue go!

Directory of Vegetarian Restaurants in Montreal

2009-03-16T08:15:00.009-04:00

Thanks to l'Association Végétarienne de Montréal's handout at the Expo Manger Santé 2009 in Montreal, here's a directory of the available vegetarian restaurants in Montreal.

Want to add a restaurant in this list? Drop me a line by leaving a comment to this post, I'll check it out and add your suggestion in.

Aux Vivres - 100% Vegan
Métro Mont-Royal or Laurier
4631 Boul. Saint-Laurent
514.842.3479

Bonny's - Almost 100% vegetarian - has tuna on menu
Métro Lionel-Groulx
1748 Notre-Dame Ouest
514.931.4136

Burritoville
Métro Vendôme/Bus 105
5893 Sherbrooke Ouest
514.484.2777

Café Dervish
Métro Berri-UQAM

2019 St Denis, corner Ontario

Phone: 514.816.1071

514.816.1071

Café le Cagibi
Métro Laurier
5490 Saint-Laurent
514.509.1199

Café Lola Rosa
Métro Place-des-Arts or McGill
545 Milton Est
514.287.9337

Casa del Popolo
Métro Laurier
4873 Saint-Laurent
514.284.3804

Chuch
Métro Sherbrooke or Mont-Royal
4094 Saint-Denis
514.843.4194

Chu Chai
Métro Sherbrooke or Mont-Royal
4088 Saint-Denis
514.843.4194

Le Commensal
Métro Berri-UQAM
1720 Saint-Denis
514.845.2627
Métro McGill
1204 McGill College
514.871.1480

Crudessence
Métro Mont-Royal
105 Rachel Ouest
514.510.9299

La Panthère Verte
66 St-Viateur Ouest (coming soon)

Le Divan Orange
Métro Mont-Royal
4234 Saint-Laurent
514.840.9090

L'Escalier
Métro Berri-UQAM
552 Sainte-Catherine Est
514.670.5812

La Faim du Monde
Métro Sherbrooke or Mont-Royal
4110 rue Saint-Denis
514.510.4244

Ming Tao Xuan
Métro Place d'Armes
451 Saint-Sulpice
514.845.9448

Paradis Végétarien
Métro Mont-Royal
4381 Saint-Denis
514.845.7174

Pushap
Métro L'Acadie
975 Jean-Talon Ouest
514.274.3003
Métro Namur
5195 rue Paré
514.737.4527

Spirit Lounge
Métro Beaudry
1205 Ontario Est
514.522.5353

Tiende
Métro Sherbrooke or Mont-Royal
279 Duluth Est
514.876.4481

Yuan
Métro Sherbrooke
400 Sherbrooke Est
514.848.0513

My thoughts on l'Expo Manger Sante 2009

2009-03-13T19:23:00.002-04:00

I showed up 15 minutes before the doors opened and it was a long line to get to the tickets counter. 30 minutes later, I entered the exhibit hall, which had at least over 75 exhibitors, ranging from health food makers, activists for vegetarianism and veganism and shillers of various types for their magical & mystical water filters, breathing techniques and colon cleanings/detox formulas.

I really liked the Organic and Fair Trade Cotton stand from FibrEthik. I bought a t-shirt from them. I also bought a wonderful loose herbal tea mix called Caliente from Bruja. I got Green Beaver After Ski balm - my cuticles love it. The Abenakis mill was present, and I bought a bag of pancake and waffle 5 grain mix. I'll be trying it tomorrow. We'll see how it stacks up against Bob's Red Mill.

The show was a great way to meet the makers and owners behind these small businesses, and encouraging them with feedback.

Most retailers offered deep discounts on their products. You can stand to save anywhere between 10 and 85% off the regular retail price on almost all the products sold on the premise.

Loads of ready to consume samples were to be had. I was quite happy to be able to taste the Hemp Milk I was eying at the health food store. I will be staying away from that stuff - it's too "green" for me. Even the super sweet and chocolate flavored ones.

I got the following items as take at home trials and gifts:

-A voucher for a free full size Commensal Three Bean Mexican Chili or Bolognese Style Pasta sauce - this is worth the price of entrance ($10)
-Seventh Generation laundry detergent and dish washing soap sample
-Druide Certified Organic Frequence Shampoo and Baby Cleansing Gel
-Late July whole grain dark chocolate sandwich cookie & Vanilla Bean and Green Tea sandwich cookie
-The new chocolate chip granola bar from Nature's Path and reusable bag (Awesome!)
-Rachelle-Bery was handing out little packs of organic trail mix that included goji berries
-Nature Exotics Persian Pomegranate Garden granola bar
-Taste of Nature's Brazillian Nut Fiesta bar
-Sunbutter Natural Sunflower seed spread

So final verdict. It's very much worth the trip.

Expo Manger Santé et Vivre Vert Starts Today

2009-03-13T08:19:00.003-04:00

I'll be going to the Expo Manger Sante today and will be reporting on this event when I return. I'll be bringing my reusable grocery bags. Hope to see you there!

Depression Cooking

2009-03-02T18:09:00.003-05:00

Maybe it's because I'm a real softie when it comes to the elderly, but I've discovered this great - and not vegetarian - channel on Youtube featuring Clara Bonfanti, 93, sharing with us what she's done to survive through the first great depression and convert that necesary frugality into great meals. Check her out!

93 year old cook and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Great Depression.

But where do you get your proteins - part 1

2009-02-23T20:31:00.037-05:00

"But where do you get your proteins?" is often the first question that troubles the concerned omnivore when you say you are vegetarian. I initially wanted to put together a short list but as I've been working on this, its grown considerably. Thus I've decided to put together a fairly extensive, yet non scientific list of plant based proteins, grouping them by source. Although I am not a nutritionist, make sure you cross check my claims before taking this as gospel please!

Most of the images used in this post are from Wikipedia and Stock.Exchng and my research was conducted online with Wikipedia and knowledge I've learned in living a vegetarian lifestyle.

This first part will focus on legumes: beans, peas and lentils. Part 2 will focus on grain proteins, part 3 will focus on nut proteins and part 4 on other plant based proteins.

So what's the deal with proteins anyways?

Proteins are molecules composed of long chains of amino acids. There are 20 different types of standard amino acids that form proteins, 8 of which are considered essential amino acids that the human body cannot produce on its own. Most animals consumed by omnivores obtain their own proteins from plants as they are herbivores by nature. They make them the same way us humans can make our own proteins.

List of Amino Acids (from Wikipedia)

Essential	Nonessential
Isoleucine	Alanine
Leucine	Asparagine
Lysine	Aspartate
Methionine	Cysteine*
Phenylalanine	Glutamate
Threonine	Glutamine*
Tryptophan	Glycine*
Valine	Proline*
	Serine*
	Tyrosine*
	Arginine*
	Histidine*

*Essential in certain cases.

The Legumes

Although most beans, peas and lentils do not offer a complete protein on their own, they can amalgamate with other proteins to complete the chain and create a complete high quality protein. Unlike the old vegetarian adage, you don't need to combine these with a grain at the same time to reap the benefits. You simply need to eat a variety of beans and grains to make sure your body has a steady supply of the 8 essential aminos to build strong muscles and stay healthy!

One fun fact to keep in mind with beans is that they are one of the Three Sisters in Amerindian agriculture and the base of the diet along with corn and squash.

Peas - including split peas - Peas are often forgotten in the protein list as it's often regarded as a vegetable worthy of pot pies and meat & potato concoctions. I love these in samosas, rices and soups. If you are feeling adventurous, you could add them to pasta sauces, rice and ground them up and use them as a complement to a flour based dish.

Kidney beans - These lovely red delights are very popular in chilies and three-bean salads. Kidney beans are also a fundamental part of Northern Indian cuisine. They have a creamy texture and tend to disintegrate when cooked for a long time.

Lentils - There are literally dozens of types of lentils including red lentils (hulled lentils) that puree when cooked through. There is also the popular Puy lentils which retains is shape when cooked, and green and brown lentils popular in Lebanese and Palestenian cuisine, combined in a great rice dish with roasted onions.

Lima Beans - Also known as butter beans, these large white beans are creamy in texture and flavor. They are great in salads with a dill cumin dressing, or also pureed hummus style. I've also enjoyed them in a chili, lending itself as a thickening agent.

Black Beans - Secretly one of my favorite beans, I like to make burgers with these. They hold their shape well and have a meaty flavor that's unique. They are also popular in stews and soups. Like the Pinto bean, they make for surprisingly delicious refried beans. If you soak dried black beans, the resulting liquid is always a gorgeous deep purple color.

Black Eyed Peas - Not only a popular band (har har), the black eyed pea is considered soul food and is part of African, and South American diets, being an integral part of dirty rice (kidney beans are used in the Haitian version of dirty rice), hopin' john and rice and peas. It is also often added to stews and Brazillian Feijoas. It's nutritional value and high nitrogen content makes it a farmer's friend too.

Chickpeas - chickpeas are an unusual bean as it has a round shape instead of the traditional bean shape. They are pale beige in color and are used in Mediterranean and Indian cuisine. Whether its a pureed in a hummus, pocketed in a samosa, sauced in a chana, or stewed, they make for great flavor and texture while packing a protein punch! They can be ground into a flour and be used in baking like muffins and donuts.

The Noble Soy Bean

The bean that can boast offering a complete protein! Some how along the way, this plant has been vilified as being the cause of many ailments. I'm a great supporter of soy but use caution. Variety is the spice of life. Don't just rely on soy as your legume protein source! One way I try to keep variety is I'll drink a non-soy plant milk like rice, oat or hemp. If I take soy milk, more than another serving of soy during the day. You'd probably get sick if you only drank cow milk and ate cow cheese all day every day too....

Edamame: Baby soybeans that haven't been dried into the well known white soybean. Usually eaten in stir frys or served in the pod to be eaten with a salty dipping sauce. A source of high quality complete proteins.

Tofu Firm/Silken - Source: Soybean curds. Tofu is made from curdling soy milk and pressing the curds into blocks. Tofu doesn't have its own distinct flavor but will take on whatever accompanying flavor the prepared dish has. It can be cut into cutlets or cubes as it or be marinated and pan fried for flavor. It can be crumbled to resemble "ground beef", scrambled to resemble scrambled eggs, or for silken style tofu, it can be blended to have a smooth texture. Try a vegan chocolate mousse! You won't believe it's tofu.

Tempeh - is made by a natural culture and controlled fermentation process that binds soybeans into a cake form. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. (directly copied from wikipedia!) I like to make "Reubens" with tempeh and when pan fried in roasted sesame oil, is a worthy component of any stir-fry dish.

Textured Vegetable Protein (TVP) - These are soy protein flakes that can be used to replace any type of ground meat in chilis, spaghetti sauces and other recipes. They are easy to prepare, just by soaking 1 cup of TVP in 7/8ths of a cup of boiling hot vegetable stock for 10 minutes. Simply add into the recipe as directed.

Stay tuned for the next post on grain based protein sources!

The Mythical Beast: The Vegetarian Friendly Sugar Shack

2009-02-22T11:17:00.003-05:00

Sugaring off is a yearly tradition in my household, where friends and family gather at a Sugar Shack and imbibe copious amounts of food and delicious maple syrup.

After being reminded by my significant other that the sugaring season is upon us, I decided to search online to see if I could find a vegetarian friendly sugar shack, to indulge in all the delicacies except for the lardy and porky parts.

Although I expected it, I found a lot of hateful posts on how going to the sugar shack and eating a kosher/halal/vegetarian diet is stupid/senseless/ and why the hell should we accommodate these weirdos...! Ouch.

I am not deterred by this, worst case scenario, I envision renting a cabin up north, armed with a gallon of maple syrup and other ingredients and make my own veg sugaring event.

But before I do this and singlehandedly send myself off into a sugar induced delirium. Does any one know of a good place in Quebec has a vegetarian friendly component to its menu? I can't imagine there is no such thing...!

I saw the Montreal vegetarian association does a yearly shindig, but I'm not in the mood to sit with a bunch of strangers for this family oriented occasion. I'll keep you all posted if I find anything in the mean time.

-*-*-*-*-*-*-*- UPDATE -*-*-*-*-*-*-*-

I believe I have found sugar shacks that either accommodates vegetarians and/or only offers a vegetarian menu. Here are the addresses:

La Pause Sylvestre (no website unfortunately)
(menu végétarien, sur réservation seulement)
58, 11e rang
Dudswell, QC
8198280049
lapoteriededudswell @ sympatico.ca

Cabane a Sucre Sante - Randonnees Jacques Robidas

32, chemin McFarland

North Hatley (QC)

J0B 2C0

CANADA

8886778767

Yuan Cuisine Creative Vegetarian Restaurant Review

2009-02-18T21:50:00.009-05:00

Yuan Cuisine Creative

If you are craving a Chinese / Japanese style menu without risking accidentally injesting meat / fish in sauces, then this place is definitely for you.

As a former Dim-Sum enthusiast, I was extremely surprised as how meaty AND flavor-accurate the vegetarian dumplings where. Served with a black bean sauce, it took me all the way back to those lazy Sunday mornings at Tong Por on de La Gauchetiere.

I was then served the mushroom laden Hot and Sour soup. I prefered their version better than any of the ones I had in my omnivorous days.

I then had from the table d'hote the Veggie Chicken in Peanut Sauce served in a beautiful bento box (pictured here). The faux chicken was bang on, and the sauce, decadent. It was served with a side of short grain brown rice and mung beans. With it, tempura battered and fried seaweed and steam broccoli. The salad and gherkin pickle were a nice touch to cleanse the palate. For desert, I had the pistachio ice, served with the most delicate and ornate golden spoon with little enameled flowers on the tip.

The service was impeccable and the food amazing. I recommend this place for your next vegetarian dining experience.

In the back of the restaurant, you'll find a very well stocked veggie grocery store with countless faux meat and seafood variations.

Telephone: 514-848-0513

400 Sherbrooke Est (St-Denis)
Montréal, QC Canada

Open 7 days a week
11:00am-10:30pm

Bitchin' Kitchen Cookbook Signing Tomorrow with fellow Montrealer Nadia G.

2009-02-18T13:51:00.004-05:00

Although this cookbook is not vegetarian, it is none the less produced by follow Montrealer Nadia. G and her team. Why don't you join us for this great shindig at the Paragraph Book Store on McGill College?

Here are the event details!

Nadia G and the rest of the hilarious Bitchin’ Kitchen Crew are ready to bring down the roof at Paragraphe Bookstore with the most kick-ass book signing, like, ever!
So much more than an ordinary book signing, with live performances by Bloodshot Bill, Burlesque Babes, complimentary wine and ice cold Vitamin Water, as well as a free Rough Trade Sampler CD, this event for Nadia G’s Bitchin’ Kitchen Cookbook is going to rock you to your very core.
Check out this video for a sneak peek of the book:

Come cop a feel of Hans! Meet the mildly-mysterious Spice Agent in the flesh! Get "Wet-Look" hair tips from Panos! We'll all be there.
Hey, maybe you'll even pick up a book... or a hottie.

EVENT INFO

Place: Paragraphe Books 2220 McGill College Avenue (corner of Sherbrooke)
Date: Thursday, February 19^th
Time: 7:00 p.m.
Contact: dallas@bitchinkitchen.tv

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