Whole Grain Vegan Baking Blog Tour!

When Celine (of havecakewilltravel.com) and Tami (of veganappetite.com) asked if I would like to take part in their blog tour for Whole Grain Vegan Baking, I knew it was the perfect time to get back to blogging. I was lucky enough to be a tester for this amazing book and took full advantage, baking nearly everything they posted. Baking has always had a special place in my heart since it is the very brightest memory I have of my grandmother. I will admit that previous to testing for this book, I didn't have much faith in whole grain baking. I was a skeptic for sure. In the past, I had eaten my fair share of dry, heavy bran muffins or homemade whole grain bread to find nothing more than disappointing cardboard when I sliced it. It seemed impossible that they could change my mind and yet, everytime I tasted something, I would exclaim "This is whole grain!? Oh my goodness it's sooooo light and tasty and...". I honestly couldn't believe it everytime and you think I would have after, you know, 10 or 20 tests but still at test 100 I was in disbelief. Celine and Tami seemed to have found the magic secret of whole grain baking and they were kind enough to share it with all of us in Whole Grain Vegan Baking.

Today, I get to not only share one of my favourite (although not technically baked) recipes from the book but I also get to giveaway a copy of the book thanks to the generosity of the books' publisher, Fair Winds Press. They are happy to ship a copy to the winner (as long as you live in Canada or the United States) so that you too can bake all kinds of delicious and healthy baked goods.

Once you get your copy (and trust me you should get one!), you will be thumbing through reading all the recipe names and drooling over Celine's beautiful photography that will make you wish you could just pick them off the page to taste (someone's working on this right?!) and you might feel like ahhh where do I start and I'm here to help. I have made so many of these recipes over and over again since testing and have fed them to all kinds of willing taste testers and can tell you...you honestly can't go wrong. Anything you choose is going to be great but for those that want a little guidance here's a list of a few of my favourites and why.

Morning Boost Muesli - okay so it's not baked but Celine is Swiss and had to share the perfect whole grain muesli with the world. It became a bit of an obsession for me. I bought the necessary ingredients in bulk because I would just decimate the normal small bags of flakes within a week. I ate it everyday for breakfast for weeks on end. I couldn't get enough. It will fill you up for a busy morning and you won't be searching for that 10am snack. I love it so much that I asked Celine and Tami if I could share the recipe with you and they said yes! (I've put the recipe below so don't forget to scroll down and try it!) I could include my own picture but decided to post Celine's gorgeous shot of it instead as a little sneak peek at the book and because it looks so adorable in those little tulip jars.

Cracked-Wheat Pan Rolls - these are the yummiest, tenderest, fluffiest, tastiest pan rolls I've ever had. My kiddo munched one down and then started to guard them so no one else could eat them because he wanted to save them for another day. That's food love! I have made them again and again (by request) and they always come out perfectly. The cracked wheat adds a nice crunch to them and they are perfect for sopping up sauces (like gravy!). These have become a staple at our holiday celebrations and I'm sure once you try them, they will become part of yours too.

Whole Wheat Lemon Tartlets - time to profess my love for all things curd in this book. Celine and I joked over and over about matching tattoos saying "Curd Love Forever". Any variation, any application, I loved! These tartlets have a special place though because they were the first. The crust is perfectly tender and buttery without butter and the filling is tart and creamy. They are a fancy dessert that you could serve up at a dinner party or you could enjoy in your jammies while watching a movie (my preferred way).

English Muffin Bread - if you love English muffins, this loaf is for you! My family fell in love with this one and I have made it more than 10 times now. It is full of nooks and crannies but less of a hassle than cooking individual English muffins in those rings. All the flavour and texture of the real deal with less fuss...I'm in! This loaf is perfect for making breakfast sandwiches on (like the Country Sausage Sandwich from Celine and Tami's previous work of genius, Vegan Sandwiches Save the Day!) or just toasting a slice with butter for breakfast.

Wholesome Vanilla Pound Cake - Remember that curd love I was telling you about...here's the perfect vehicle for that curd to get in your belly! This pound cake comes together so quick and easy that it will be hard to have an excuse to not make it all the time. It is amazing with fresh berries and any of the curd variations in the book. We've even made cake skewers with it and dipped them in cream. When Mac first tried it, he said "this is soooo going to be my birthday cake every year" so that's a big seal of approval!

Raspberry Spelt Danishes - now I'm not gonna lie, these are a bit more time consuming but they are definitely worth the effort and time you put in. They are a special treat that you will love to make for weekend brunch or maybe for Mother's Day (it's coming up folks!). The raspberry filling mixed with the zest in the dough and filling make a super combo and the tender pastry will make you swoon.

Kelly's Oatmeal Spelt Cookies - okay I may sound super braggy here but even without my name on them I would love these cookies! I asked (okay begged) Celine to create a cookie based on my morning oatmeal and boy did she deliver! They are jam packed full of good stuff like dried apples and nuts and oats. They are perfect for breakfast on the go or a snack in the afternoon when you are starting to feel a little sleepy and hungry (or is that just me around 2pm?). They are kid approved in this house, Mac was a big fan!


Okay...now for that recipe I promised. Mix it up now so you can have some for breakfast tomorrow as it has to sit in the fridge overnight.

Morning Boost Muesli

(Published by Fair Winds Press, 2013) 

We know, we know: There’s technically nothing baked about muesli, but this is a whole grain book after all, and we love muesli too much not to sneak in a recipe for it. Loaded with cracked wheat, wheat germ, heart-healthy spelt flakes, and pleasantly chewy kamut flakes, this breakfast will ensure you won’t get hungry again before lunch.

1 cup (235 ml) water

53 g (1⁄3 cup) dry cracked wheat

pinch of fine sea salt

240 g (1 cup) plain or vanilla-flavored vegan yogurt

1 cup (235 ml) unsweetened pineapple juice

24 g (1⁄4 cup) rolled spelt flakes

24 g (1⁄4 cup) rolled kamut flakes

20 g (2 heaping tablespoons) date crumbles or chopped dried cranberries

25 g (1⁄4 cup) pecans, broken into smaller pieces

16 g (2 tablespoons) wheat germ

Combine the water, cracked wheat, and salt in a medium saucepan, and bring to a boil. Lower the heat, cover with a lid, and cook until the water is absorbed, about 10 minutes. Remove from the heat and set aside to cool slightly while preparing the rest.

Combine yogurt, juice, spelt and kamut flakes, dates, pecans, and wheat germ in a large bowl. Stir the cooked cracked wheat into the muesli, cover with plastic wrap, and refrigerate overnight to let the flakes plump up. Stir the muesli again before serving. Eventual leftovers will keep well for up to 2 days after preparation when stored in an airtight container in the refrigerator; stir before serving.

Yield: 3 cups (855 g), 2 large to 4 more modest servings

Serving Suggestions & Variations

• For a fruitier muesli, add 248 g (11⁄2 cups) of fresh pineapple chunks, chopping them finely before stirring them in. Other fruits, such as fresh or thawed berries, would also be fantastic when added upon serving, to further increase the fiber and vitamin profile of this healthy breakfast.

Recipe note

Date crumbles are nuggets made from dried dates, with only oat flour added to prevent clumping. They’re ideal to use in baked goods because there’s no sticky chopping involved, but you can replace them with regular chopped dates without missing a beat. 

And now for the giveaway! If you would love to win a copy of Whole Grain Vegan Baking by Celine Steen and Tamasin Noyes, leave a comment on this post telling me your favourite baked good. A winner will be chosen by random draw (the boy likes to pick names from a hat) on Friday, May 24th, 2013 at 2pm EST. This giveaway is open to anyone in Canada and the United States. 

Make sure to check out all the stops on the blog tour. The complete list with links can be found on Tami and Celine's respective blogs. Just click on their names and it will take you there. Also, the next stop will be tomorrow with Mihl over at Seitan is my Motor who is sharing another recipe from the book! Don't miss it!

Around the World in 80 Plates: Spain (cont)

I have made this delicious Paella about twelve times since I tested it a few months back for Tamasin Noyes' upcoming book, Grills Gone Vegan. The book comes out in early January but it is up for preorder now so why not show her some love and order yourself a copy early and treat yourself for Christmas! 

From what I have read about paella it is from Valencia, a specific region of Spain. This paella is less than traditional, both in cooking method, pan and ingredients. Tami had cooking instructions for both the grill and in the oven but both were cooked in a cast iron pan. I have mostly made it in the oven just for ease and it comes together incredibly quick, quick enough for a weeknight supper. Tami's version is topped with grilled tofu, lemon slices (definite must, it adds so much) and grilled pepper rings. Underneath all that grilled goodness is the most flavourful rice that is studded with Field Roast apple sage sausages. It is a definite showstopper too! I guarantee with one taste you will be in love and savouring what I think should be the new tradition. 

Whole Grain Surprises

I remember when I was little my mom went through a phase where she baked out of a heart healthy cookbook for awhile. There were bran muffins and whole wheat breads. They were good but all seemed a little heavy. I always thought whole grain was akin to cardboard. Then recently I was (luckily) invited to help test out recipes for the newest project from Celine Steen and Tamasin Noyes. As far as I know the title is yet to be decided but it is an all whole grains baking book and everything and I mean EVERYTHING is amazing! These two super duper people are busy developing some of the most delicious sweet and savory baked goods, quick breads, tarts, granolas and breads I have ever eaten. I have been stuffing my face with them for the past few weeks and realizing I can make much better baked goods at home with these recipes than I can buy. They are full of whole grains (amaranth, barley, corn, quinoa, rye, spelt, wheat, etc) and are using no refined white sugar either! I have been taking pictures along the way and wanted to share some with you here. I will keep you updated on it as it comes along about the title and when it will be out. Trust me, you will want a copy of this book when it does!

From Top to Bottom, Left to Right: English Muffin Loaf, Cran-Apple Crumble Pie, Speculoos Donuts (recipe is posted on Celine's blog), Pretty and Wheat Pretzels, Pita Bread, Tortillas, Tapenade and Bean Buns, Chocolate Raspberry Tart, Hazelnut Shortbread Fingers, To Each Their Own Kale Quiches and Cracked Wheat Pan Rolls.

 

Crustless Kale and Smoky Curl Quiche

So I'm a big fan of soy curls...like order three pounds of them from Viva Vegan online store kinda love! I have enjoyed them lots of ways but the way I most enjoy them is from Vegan Diner by Julie Hasson. Her recipe for Smoky Curls (think bacon) is the most delicious thing! I have adapted the recipe slightly just for personal tastes but it is essentially the same. One difference is that I use maple syrup instead of agave but that is mostly because maple syrup is seriously abundant around here. After making batch after batch of Smoky Curls, it dawns on me that I should try them in a quiche and it was a very smart idea. I chopped them up small and crisped them up nicely and added them into my quiche and they made for the best bites. Take that ham!

Here's what the final product came out like....

I went crustless mostly because I didn't want to bother making pastry but you totally could if you wanted to. I found it didn't really need it and baked nicely in a glass pie plate. I managed to scribble down the recipe as I was furiously throwing things in the food processor. Let me know if you try it out! You are going to have to buy a copy of Julie's book in order to get the secrets of the Smoky Curls, but you won't regret it! The book is full of delicious recipes and it's always a good thing to support vegan authors! While you are there, you should pre-order a copy of Vegan Sandwiches Save the Day by Celine Steen and Tamasin Noyes! It's just $9.89 right now which is a super deal and I know personally that all the sandwiches are amazing!

Crustless Kale and Smoky Curl Quiche

1 block of extra firm or firm tofu (not silken, 1lb), crumbled

3-4 tbsp nutritional yeast

1/4 cup yellow miso

2-3 tbsp Dijon mustard

3 cloves of garlic

100g of cashews (around 3/4 cup)

1 cup unsweetened almond milk, maybe less, maybe more (yeah, it's that kind of recipe)

1 tbsp olive oil

2 big ol' leeks, sliced thin

1/2 of a big bunch of curly kale, chiffonaded (is that a word?)

1/2 cup Smoky Curls, small pieces, really crisped

salt and pepper, to taste

Preheat oven to 375F and spray a glass pie plate with cooking spray. Set aside.

In the bowl of your food processor, combine crumbled tofu, nooch, miso, mustard, garlic and cashews. Pulse until it is thoroughly combined. Slowly add the unsweetened almond milk while running until it is smooth and thick. I went for a thick hummus consistency. Set aside.

In a non-stick skillet, heat 1 tbsp olive oil and then add in the thinly sliced leek and sauté until starting to brown and get all caramelized. Once this happens, add the kale. Toss it around in there and let it cook until the kale is softened and wilted a bit. Remove from heat and add to the food processor, along with the Smoky Curls and pulse just to combine but you don't want to purée it in there. Scrape it all into the greased pie plate and smooth out the top. Put it in the preheated oven and bake for 35 minutes, until it is browned on the top and is set even in the middle. Let cool for a minute or two, then slice and enjoy!

Vegan Muffin Love

Two of my favourite people have come together on a new project that I absolutely love! Celine Steen and Tamasin Noyes not only paired up to write the tastiest (upcoming) vegan sandwich cookbook, they also decided to start up a new blogsite dedicated to Vegan Baketavism, called Vegan Muffins On The Move. Now, I can't say I'm sure that's a real word but I'm making it one now. They took this idea and invited Lisa and Gabrielle from Vegans On The Move to join in with them which makes it even better! This new blogsite encourages all of us to get baking, particularly muffins and share them with the world. I love this idea of sharing something vegan but less intimidating and showing everyone that vegan doesn't mean cardboard or tasteless. They are sharing recipes once a month to give you the motivation and hoping you will join in and share the vegan muffin deliciousness. The first recipe posted for Cinnacrunch Muffins is from Tamasin's book, American Vegan Kitchen. I have this book but will admit with testing my cookbooks can get ignored from time to time. I had never made these muffins but in the past month, I've made them twice...they're that good! I sent (most) of my first batch off with Ryan to work to share with his co-workers and everyone loved them. The next batch I made I didn't have the applesauce needed on hand but I did have some pumpkin so I just switcherooed it and they were delicious. The second batch I dropped off at a local charity bake sale/bazaar that was in support of a local animal rescue. Definitely check out this new site and get baking, show the world what vegan baking can taste like and share your experience with vegan living with someone else. And I totally can't wait to see what the next recipe will be!

All packed up, getting ready to shine for Ryan's co-workers!

Food Network Friday: Turkey Pot Pie By Paula Deen

Hey Y'all! It's time for another Food Network Friday Cookalong and this time 'round, we're gonna make the most incredible Turkey Pot Pie but with a little twist. Now Paula Deen has a bit of a reputation for her less than healthy cooking with a little extra butter y'all but this Pot Pie is completely vegan so it has to be healthier even without running the nutritional info! The original recipe is a little crazy and tries to use up leftovers from Thanksgiving but this one you can make anytime. If you clicked to see the recipe you would have seen two cans of condensed Cheddar cheese soup in that list and I gotta tell y'all, I never heard of that before in my life! I used to be a serious cheese eater but I never hit the can for a fix that's for sure. In place of all that cream condensed soup I decided to make a herbed cheezy gravy for my pot pie using good ol' nooch and miso paste to add a little zing y'all (who's tired of y'all by now??). I also went right ahead and skipped the turkey or any sorta vegan substitute and just went straight vegetable on this pie (I was thinking soy curls but I wanted my mom to eat so I skipped them). But then came the top of it y'all and I didn't know what to do. Now I know there are a few supermarket brands of puff pastry that are vegan y'all but they also come with that "may contain milk ingredients" warning which doesn't fly in our house since we have allergies to think about as well. I didn't know what I was going to do so I thought real hard and wondered, "What would Paula Deen do?" and it came to me! A tater tot crust was the answer to all my questions (well at least that one) since Paula always loves a little fried something in her food. I have to say this version is super creamy and rich and I wasn't missin' anything y'all! Next time you have a craving for a little taste of Pot Pie, maybe you'll give this Tater Topped Veggie Pie a try!


Don't forget to check in with Tami to see what everyone else did with this recipe!

That corner bite was the one Ryan and I almost fought for...
Good thing the pan has four corners!

 


Tater Topped Veggie Pot Pie
Inspired by Paula Deen's Turkey Pot Pie

4 cups soy milk
2 tbps nutritional yeast
2 tbsp yellow miso paste
1 tsp ume plum vinegar
2 tsp vegetable bouillon powder
1/4 tsp celery seed
1/4 tsp rubbed sage
1/4 tsp poulty seasoning
1/2 tsp ground white pepper
1/2-1 tsp salt, depending on your taste
1/4 tsp garlic powder
1/4 tsp dry mustard powder


1/2 cup vegan margarine
1 1/2 onions, finely diced
3/4 cup all purpose flour


2 medium carrots, peeled and diced
1 onion, diced
1/2 small head of cauliflower, diced
1 cup frozen peas
1 bag of tater tots (I used McCain's Tasty Taters), you might not need a whole bag but you wanna make sure you have enough

1. Start by prepping all your veggies and set them aside so they are ready when you need them. Preheat the oven to 350F.

2. Next, mix soy milk, nutritional yeast, miso paste, ume plum vinegar, vegetable bouillon powder and the rest of the seasonings/spices in a blender until well combined. Set aside.

3. In a large, heavy bottomed soup pot, melt the margarine over medium heat. Add the finely diced onion and cook stirring occasionally until they are softened, about 5-8 minutes. Sprinkle the flour into the pot and stir with a wooden spoon. The flour will absorb all of the margarine and it will look like a paste. Stir this around in the pot until it is light golden brown. Switch to a whisk and slowly add the soy milk mixture from the blender into the pot while constantly whisking. I made a mess so you've been warned if you are messy like me it might fly out of the pot! Once all the soy milk mixture is added, just keep whisking until it just nearly comes to a boil and thickens. It is thick enough when it coats the back of a spoon and when you slide your finger down the back of the spoon it leaves a distinct line.

4. Turn the heat down to medium-low and add the diced carrots, onion, cauliflower and the frozen peas. Stir to combine and put the lid on the pot. Let it cook like that for 10 minutes, stirring occasionally. You don't want it to boil, just gently warming the veggies.

5. After 10 minutes, pour the contents of your pot into a 11x13 glass baking dish. Cover the top with rows of tater tots. Carefully place the pan in the preheated oven and you might want to put a baking sheet on the rack below in case of drips (speaking from experience!). Bake for 50-55 minutes, until the tater tots are golden brown on the top and the sauce is bubbling. Remove from oven and let cool/set for 10 minutes before serving. Enjoy y'all!

My First Veganized Recipe (From Everyday with Rachel Ray)

For some reason I am super hooked on Food Network Magazine and Everyday with Rachel Ray. They are filled with food I won't eat (and don't particularly like to look at) but I like the way they think. I guess it's mostly comfort food which is what I love to eat and most of the time when I read through them I just think about how I could veganize it.

I picked up the October 2011 issue of Everyday with Rachael Ray at Costco a few weeks ago. I was reading through it and then I saw it...I stood up and ran over to Ryan to show him because I just couldn't believe what I was seeing. Right there in a recipe was "vegan mayonnaise"! The rest of the sandwich was far from vegan but just seeing it written there in this magazine was crazy to me. I have only been vegan for about a year and a half and I have even noticed in that time that veganism has become a little more widely accepted. I was still extremely shocked to see it in the pages of Rachael Ray's magazine. I decided right then and there that I had to make the sandwich but make the whole thing vegan. It wouldn't be so hard anyways and that's kind of my point I guess, it's not usually hard to change up a recipe to make it vegan.

The sandwich was sort of like a Thanksgiving supper on a bun with turkey, cornbread stuffing, cranberry sauce and strangely cheese. During my sandwich testing with Celine Steen and Tamasin Noyes, I had tested a recipe for Gobbler Slices which was a homemade "turkey" cold cut which were incredibly good! I knew these would be the perfect "turkey" for my sandwich and lucky for you Tami has posted the recipe for them on her blog so you can make them too! I also made another one the next day for lunch and used some "chicken-y" seitan sliced thin and it was also really great so you could go either way and get great results.

The recipe for the cornbread stuffing in the magazine relied on some store bought cornbread muffins but I decided to make my own. The recipe is below if you don't have access to vegan store bought cornbread and want to make them too. I went mini but only so they would bake more quickly. I made some cranberry sauce myself as well since I had some frozen cranberries up the freezer that weren't getting much love and never have cranberry sauce in the can. It was so easy to put it together and took three ingredients. Recipe for it is below as well. They mix the mayo with the cranberry sauce which I also did but on the second attempt I just went with the mayo and enjoyed it more. I guess it depends of course on whether or not you like cranberry sauce and I've always been on the fence on that. I definitely enjoyed the sandwich, it's especially good with the pickles added which I totally forgot the first day I made this but they really do make the sandwich. I used thinly sliced dill pickles in place of the cornichons in the recipe but only because I always have a jar of dill pickles in the fridge and have never had a cornichon in my life. I also really loved the stuffing part of this sandwich too. I always thought it was strange to have fruit in stuffing but the apples were really tasty in this and provided a nice bit of crunch too. I'm definitely converted to this kind of stuffing! Here's the recipe if anyone wants to give this one a go...I recommend you do!

Pilgrim Sandwiches (Veganized from Everyday with Rachael Ray)

Makes 4 sandwiches

1 recipe of mini cornbread muffins (recipe below)

1 tbsp olive oil

3 tbsp vegan butter/margarine

1 apple, diced (suggested are gala, mcintosh or honey crisp)

1 small onion, finely chopped

2 ribs celery, finely chopped (or if you are like me and never have celery, 1 tsp celery seed)

Salt and Pepper

2 tsp poultry seasoning

Fresh thyme, a few sprigs, just the leaves removed from the stem

1 cup vegetable stock or vegan "chicken" flavoured stock

1 cup whole berry cranberry sauce (recipe below)

1/2 cup vegan mayonnaise (I used Organic Vegenaise)

4 sandwich rolls, split

1 1/2 lbs. sliced Gobbler Slices or any "chicken-y" seitan sliced thin

Vegan cheese, optional

Thinly sliced red onion and sliced dill pickle (or cornichons), for topping

1. Preheat broiler. Take mini muffins and crumble or cut into bite sized chunks. Place on a sheet pan and broil on middle rack of your oven until slightly browned. This should take about 5 minutes, making sure you mix them up half way so all the pieces get equally crisped. Set aside.

2. Heat the olive oil and vegan butter over medium-high heat in a large skillet until the butter has melted. Add the apple, onion, celery and salt and pepper. If you are using the celery seed, add it when you add the poultry seasoning. Cook the apple/onion mixture until it is starting to soften but still crisp. Add in the cornbread muffin pieces, poultry seasoning, thyme leaves and celery seed if using. Stir to combine then add the vegetable stock to moisten to your liking. (I added about half a cup and found it to be enough). Continue to cook until the broth has been absorbed and the stuffing is browned a bit. Turn off the heat and set aside.

3. Mix the cranberry sauce and mayonnaise together in a small bowl (or don't like I said above). Spread the cran-mayo on the tops of the rolls. Assemble the sandwiches on the bottoms of the rolls, starting with cornbread stuffing, Gobbler slices and vegan cheese if using. Broil to melt the cheese (or if you aren't using the cheese, still broil it briefly to heat up the gobbler slices and rewarm the stuffing. Remove from the oven, top with onion and pickles and roll tops. Enjoy!

Mini Cornbread Muffins

Makes 16 mini muffins

1/2 cup cornmeal

1/2 cup all purpose flour

2 tsp baking powder

2 tbsp sugar

1/4 tsp salt

1/2 cup + 2 tbsp soy milk

1/4 cup non-dairy plain unsweetened yogurt

2 tbsp apple cider vinegar

1. Preheat the oven to 425F. Spray a mini muffin pan with spray oil.

2. Mix dry ingredients together in a medium sized mixing bowl. Stir with a whisk or fork to evenly distribute everything. Add the wet ingredients and stir to combine.

3. Using a mini scoop or small spoon, scoop batter into the mini muffin pan. Bake for 8-10 mins or until a toothpick comes out clean. Let cool for a few minutes in the pan, then move to a rack to cool completely.

Cranberry Sauce

1 cup frozen cranberries

1 tbsp frozen orange juice concentrate

1/2 cup water

1/4 cup sugar

1. Combine all the ingredients in a medium saucepan over high heat stirring until sugar dissolves. Cover and reduce the heat to low for 5 minutes until the cranberries start to split and soften.

2. Remove the cover and turn heat back up to medium-high and bring to a low boil/simmer for 5 more minutes or until it is thickened. It will thicken more once you let it cool. Remove from heat and let cool. Place in fridge, covered once cooled to let chill.

My First Loveletter...to a condiment

I really love sauces. Call them what you like, condiments, dipping sauces, spreads, drizzles, reductions...I love them and I really don't eat anything without something! I found when I went vegan that as long as I could have the same sauce, it really didn't matter what it was on. I realized that even before I was vegan, I didn't love the steak part, I loved the sauce that came with it and the fried onions and mushrooms. I didn't love the chicken, I loved the spice rub on it and the side dishes. Once I figured that out, life got a lot easier. Most sauces or condiments rely on veggies or fruits for their flavour (think mushrooms, soy, garlic, shallots, tomatoes, etc.) and if not, some creative vegan out there has found a way to recreate it without it...trust me, vegans are wild when it comes to creativity in the kitchen!

This post though...it's all about one condiment that I have seriously fallen for. Let me introduce you to a favourite of mine, Cheezy Mayo from American Vegan Kitchen by Tamasin Noyes! If you haven't had it, get ready because your world is about to change! It is super simple to make yet incredibly complex flavour wise. It is full of umami flavour that makes you go "Mmmm!". Around here we use it whenever we can find a reason to. It is especially good on burgers (even more so with sauteed mushrooms) and completely replaces the need for any cheese. It works awesome on hot dogs and you don't even need anything else with it. I love it on baked potatoes in lieu of sour cream with minced green onions. I have dipped broccoli in it and green beans too. And recently we tried it on a different kind of potato. This one was in the latest edition of Food Network Magazine in that little booklet in the middle. The whole booklet is about stuffed baked potatoes and alot of them are easily veganized. The first one I saw had sauteed mushrooms and onions with sour cream on top and I swear as I was saying it out loud to Ryan and started to utter "Cheezy mayo", Ryan smiled and said "I was just thinking that". Sometimes we have those moments...it's usually inner fat kid moments like that one! And oh boy were we right!! Like you need to go preheat your oven right now and bake a potato to try it kinda right. Tamasin is so kind that when I asked if I could share the recipe for Cheezy Mayo, she gave me the go ahead.

 

Cheezy Mayo

Recipe printed with permission from American Vegan Kitchen,

©2010 Tamasin Noyes.

Makes 1/3 cup

1/4 cup nutritional yeast

1 tablespoon Dijon mustard

1 teaspoon white miso paste

1/4 cup vegan mayonnaise

Combine all ingredients in a small bowl. Mix well. Cover and refrigerate until needed. Properly stored, it will keep for up to 5 days.

For a delicious baked potato, like the one we had the other night just take 8oz thinly sliced mushrooms (any kind you like, I used cremini) and saute them in a little bit of olive oil until golden brown. Set those aside and saute one medium sized onion, halved and sliced real thin maybe adding another little bit of oil because those mushrooms most likely soaked it all up before. Once you get the onions slightly browned (that's where the yummy is), add the mushrooms back into the pan to get them hot again. Now take the baked potato and cut a slit across the top then squeeze the ends together to get that perfect baked potato you get at restaurants. (I'll be honest I make my mom squeeze them all for us since she has self-proclaimed asbestos hands) Top with a good scoop of the mushroom/onion mix then top with a dollop of the Cheezy Mayo. A little pepper wouldn't hurt either and ENJOY!

Here's a picture of mine to drool over until you make these!