Spicy Tomato Soup
Nothing beats a nice hot soup, especially on moist, gross Vancouver day. Here’s a easy soup that will warm up yer insides and remind you of the better weather to come. Goes great with a grilled cheese, cheeze, or sheeze (?) sandwich – a classic pair.
You’ll need:
2 tablespoon olive oil
2 shallots or 1 large onion, chopped
4 cloves garlic, minced
4 tablespoons flour or tapioca starch
8 vine tomatoes, chopped
½ teaspoon salt
1 teaspoon dried thyme (or tablespoon fresh thyme)
4 cups vegetable broth
1 cup non-dairy creamer
Add-ins:
2 tablespoons salsa (for an extra kick)
2 teaspoons Sriracha hot sauce (for some heat)
1 tablespoon tomato paste (more tomato flavour)
1) Heat up the oil in a large pot over medium-high heat. 2) Add the garlic and onions and saute until tender (about 6-7 minutes). Add the flour and stir for a minute. Add the rest of the ingredients (including your add-ins) except creamer.Reduce the heat to low, cover and simmer for 20 minutes.
3) If you’ve got an immersion blender (or a regular blender), give the soup a whirl and add the creamer at the end. Serve with a salad and nice grilled cheeze sandwich.
Spinach Feta Enchiladas
Spanakopita is awesome. It’s a Greek appy made with a flaky filo with a wicked tasty feta and spinach filling. Here’s my lighter, lazy man take on the Greek must-have. To make these vegan (totally animal-free), replace the eggs with 2 tablespoons of all-purp flour and use non-dairy yogurt and cheese.
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Leave a commentUntitled Pizza of Awesome
A meat-less meal often conjures up scary images of steamed vegetables and bunnies chowing down on leafy greens for some people. Truth is nobody wants to eat rabbit food. My buddy Gabe shows us how a hearty, all-round satisfying pizza can indeed be pepperoni free. Given the variety of awesome toppings – we appropriately named this pizza the Untitled of Awesome.
Thai Pesto Pizza
Here’s a fresh take on the classic pizza pie. Bring in some spices from Southeast Asia, add some fragrant chopped up Thai basil, top it off with some cheese (in this casem, Daiya, the best dern non-dairy cheese) and you’ve got yourself a Thai Pesto Pizza. Who knew peanut butter would ever find itself on a pizza?
2 CommentsShepherd’s Pie 2.0
Ah, Shepherd’s pie. This version takes the classic meat-and-pototoes dish out of the cozy British homestead, and plops it right into the sunny culinary traditions of Jamaica with a vegetarian twist. If there are any Jamaican shepherds out there, this pie is for you… mon. Serves two.
You’ll need:
1 (14 ounce) package veggie ground round
2 cloves garlic, minced
1 tablespoon olive oil
1 onion, chopped
1 stalk scallion, chopped
1-2 carrots, grated
½ cup peas
1 large tomato, chopped
1 teaspoon fresh thyme
1 teaspoon allspice
2 tablespoons soy sauce
HEAT (1/2 tablespoon minced scotch bonnet, 1 jalapeno, or 1 teaspoon Sriracha hot sauce)
Salt and pepper to taste
5-6 russet potatoes, cut into large chunks
1 tablespoon olive oil
2 teaspoons curry powder
½ cup coconut milk
salt and pepper to taste
1. Boil potatoes in salted water until tender, about 15 minutes. Drain and mash. Add the olive oil, curry powder, and coconut milk. Mash and stir until combined and smooth. Add salt and pepper to taste. Set potatoes aside.
2. Preheat oven to 400 C or 180 F.
3. In a large skillet, heat the olive oil over medium heat. Add the onion, scallion, carrots, garlic, and tomato. Saute until soft.
4. Add the ground round and stir until thoroughly heated.
5. Add the thyme, soy sauce, allspice, and HEAT; salt and pepper to taste.
6. Spread the mixture evenly on the bottom of a grease baking dish, top with the potatoes.
7. Bake for 20 minutes or until the top is slightly browned and the contents are hot.
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