theveganronin

Mustard-glazed Brussels Sprouts

Happy Thanksgiving, you Canucks! Sadly, the mighty Brussels sprout has been lumped into only being eaten at Thanksgivings, Christmas, and other chilly, holiday events. But, you guys, Brussels sprouts are RAD and should be eaten all the time while they’re in season! Make sure you always buy sprouts that are firm and tight, soContinue reading “Mustard-glazed Brussels Sprouts”

Stuffed Shells

Great for a dinner party or plenty of portions to freeze for yourself! This was also my contribution for the Vegan Potluck #6 (Hi new and newer friends!) ***THIS IS A DOUBLE PORTION FOR MANY PEOPLE!!! Please HALVE or QUARTER the recipe for “normal” people amount.*** Stuffed Shells Main Ingredients: 1 bag of large pastaContinue reading “Stuffed Shells”

Attn: London!

Londoners! Friends of Londoners! People that happen to be in London! Have you been to the Vegan Potluck yet? Oh, you have? High five! Oh, you haven’t? Well lucky you; it’s tomorrow! A pot luck is when everyone brings a dish to share with everyone else. So that means a vegan spread of 40+ dishes to choose from.Continue reading “Attn: London!”

Pin wheels!

I love these because they are fast and easy to make, and you can use anything you have on hand. They can be savoury or sweet. They make a great snack or appetizer, and look nice to impress your friends! Pin Wheels Ingredients: Puff pastry, pre-made *This would also work with phyllo dough, just prepareContinue reading “Pin wheels!”

Pajeon: Korean Scallion Pancakes

I first had pajeon, what I know as “chijimi”, in Japan. There seems to be internet debate that chijimi and pajeon are different, but for what I ate, it was the same. I am only recently getting into Korean food, so feel free to enlighten me! (Also let me apologize for the crummy pictures. IContinue reading “Pajeon: Korean Scallion Pancakes”

Sriracha Tempeh with Stir Fryless Rice

I told you it was going to be a spicy weekend to start off VeganMofo! So after making your delicious Sriracha Tofu yesterday, I bet you have some marinade leftover, don’t you? No? Well, better make some more! Sriracha Tempeh Ingredients: Tempeh, cut into slices Sriracha marinade (recipe) Marinade the tempeh slices in the srirachaContinue reading “Sriracha Tempeh with Stir Fryless Rice”

Sriracha-Grilled Tofu

Imagine my delight when reading Bon Appetit‘s June 2011 issue two months late, and two of my favorite things are staring back at me: Tofu and Sriracha. Bonus: the recipe was already vegan. Super Bonus: we had a brand spankin’ new cast iron grill pan to christen. Mega Bonus: funny story about sriracha at theContinue reading “Sriracha-Grilled Tofu”

Guacamole + peas = Guacamolpea?

I made the best guacamole last night, and I couldn’t wait to tell you about it! And there were peas in it! Avocados aren’t cheap here, so by adding in frozen peas, you double your yield without doubling the price. It tasted extra good, no pea flavor, and there’s some extra vitamins in thereContinue reading “Guacamole + peas = Guacamolpea?”

Things I want to share with you.

Who says only children are incapable of sharing?! 1. Vegan Month of Food (aka Vegan MOFO) starts Oct 1 and I will start out with a spicy bang! You will find me and lots of other vegans blabbing away more than usual; mine will be food based (durr). 2. Gojee.com. My new favorite food website. HalfContinue reading “Things I want to share with you.”

Moroccan Stew

This is based on the recipe “Moroccan Lamb Stew with Chickpeas and Figs” to be served with couscous or brown rice. I have edited it to make it veggie friendly (duh), but also not as horribly salty and reducing the cooking time. I will definitely make this again. Dolly the Sheep substitute ideas: Tempeh, seitan, fakeContinue reading “Moroccan Stew”