Monday, 26 September 2011

Guest Post: Udon Noodle Stir-fry

Hello everyone! So I have been the main one taking over this blog so I thought today I would give my roommate a chance to share one of her Vegan recipes and maybe a bit of insight into what it's like living with me and being introduced to vegan-ism. So for now I hand my blog over to her:

Hey everyone! I’m the roommate and these past 5 months of crash course veganism have been an adventure. I was originally an omnivore, and still am to a certain extent. But being exposed to veganism really opened my eyes to what I was putting in my body. One day, my roommate ate pita with hummus, spinach and avocado; and as I looked down at my pita and cream cheese sandwich, I quickly asked “hey can I try that?” And I guess that’s how it all began. I was never much of a cook, so I just ate what she gave me and now all I know are vegan recipes. I could amuse you for days with all the mishaps that I have made in the kitchen in these past few months, but my cooking lessons have now come to the test. I give you my first recipe…ever.

It is a very simple udon noodle stir fry, and very hard to mess up, so to all you fellow cooking novices, this one is for you. 

Udon Noodle Stir-Fry

-      2 Tablespoons of Grape seed Oil
-        Chili Pepper (to taste I like it spicy so 1 for every two people)
-        Sliced Mushrooms
-        One small onion diced
-        Teriyaki Marinade (I use San-J gluten free stir-fry/marinade)
-        Tofu (1/4 of a block per person cut into bite sized pieces)
-        1 Zucchini, sliced
-        1 Carrot, chopped
-        A large handfull of Spinach
-        1/2 bell pepper
-        1 package of Udon noodles per person

1) While chopping veggies, let tofu sit submerged in the teriyaki marinade (the longer the tofu marinades, the better it will taste)

2) Put 2 tablespoons of oil (I use grape seed oil) in a wok. Add in onions, mushrooms and chilli peppers. Stir on high heat for about 3 – 5 minutes.

3) Add in tofu with marinade and other veggies; except spinach. Cook on high for 3 – 5 minutes, stir continuously.

4) Add in udon noodles. Stir for 3 – 5 minutes. In the last minute add in spinach.

5) Enjoy!

p.s. Hey I'm back (Justine). I hope you enjoyed this post and if you have any questions about vegan-ism or a recipe you want vegan-ized feel free to leave a comment and I will get back to you asap!

Saturday, 24 September 2011

Spaghetti squash with spicy tomato sauce and 'meat'balls

So it was my friends birthday and I decided to make a birthday dinner for her. I asked her what she wanted me to make but she couldn't think of anything she would want that she thought I could vegan-ize. I finally just told her to tell me what her favourite meal was and that I would make that. Her response... as you can probably tell by the title of this post was spaghetti and meatballs. So we went with that.

As a result I bring you Spaghetti Squash with Spicy Tomato Sauce and 'Meat'balls

For those of you that don't know what spaghetti squash is it is a type of winter squash that is a low calorie (42 calories per cup), gluten free substitute for spaghetti. When raw the squash resembles most winter squashes but when cooked the 'flesh' falls off the squash in spaghetti like ribbons (as you can see in the picture above). So how does it taste? everyone LOVED it! the noodles are a bit more watery, crunchy texture and less carb like when compared to regular spaghetti but still delicious.

when picking out a spaghetti squash I always go with the brighter yellow ones because they are said to be more ripe. But just make sure there are no defects (ie. brown or green discolouration).

1) stab the spaghetti squash with a fork as many times as you want (this is the best part!)
2) put in the microwave (its faster) for 10-20 mins. it is ready when the squash indents when you put pressure on it.
3) cool for 10-15 mins
4) cut it open take out the seeds and use a fork to get out the strands (aka. your noodles)

as for the tomato sauce we were short on time so I bought organic tomato sauce from the store and added my own veggies, a chilli pepper, and spices (thyme, rosemary, basil, marjoram, and oregano). I brought it to a boil and then set it to simmer for 20 mins so that all the vegetables would cook.

now onto the 'Meat'balls

2 cups of cooked lentils
3/4 cup of oats
3/4 cup of corn meal
1 small onion diced and caramelized with 2 cloves of garlic (in 1 Tbsp grapeseed oil)
salt, pepper, red pepper flakes, and nutritional yeast to taste ( i use a pinch of salt, about 1 tsp pepper, 2 tsp red pepper flakes, and 1/3 cup nutritional yeast.
2 'eggs' made from egg replacer
and some BBQ sauce

1. cook lentils according to directions and use a blender to blend the lentils into a paste. Preheat oven to 400 degrees F
2. add everything (except the BBQ sauce) and mix (you can add some vegetable broth if the mixture seems to dry)
3. form the balls and lightly coat with BBQ sauce
4. bake in oven for 10-15 mins.

Here is a picture of the non-spaghetti squash (whole wheat spaghetti instead( finished product topped with daiya (vegan) cheese:


Thursday, 22 September 2011



Hi everyone! so as promised I am keeping up with updating my blog and informing you of all the yummy recipes that my roommate and I have been cooking up for ourselves and friends. Trust me this is a recipe that you want to try! It is first time non-vegan friendly and remade by all who have tried it so it's about time to blog it to the world!

Vegan Enchiladas


2 big handfuls baby spinach
1.5 jar enchilada sauce or pasta sauce
2 bell peppers, colours of your choice (I used yellow)
1 large zucchini, chopped
2 medium onion, chopped
4 cloves garlic
2 tbs mild chili powder
2 chili peppers
1/4 tsp sea salt, to taste
3 tbs nutritional yeast
1/2 lime juiced (optional)
2 cans cooked black beans, rinsed and drained
whole grain tortillas (I made 10 and used ezekiel sprouted grain tortillas)
Vegan cheeze sauce for the topping: (1/4 cup hummus, 4 tsp or a bit more milk, 3 tsp nutritional yeast)

1) Preheat oven to 350F. 
2) Throw chopped onion into a large pot and heat until caramelized, stirring frequently for about 5 minutes on medium heat. 
3) Add in the chopped pepper, zucchini, beans, garlic and spinach and cook another few minutes until the spinach wilts. 
4) Add in the pasta or enchilada sauce, nutritional yeast, sea salt, chili powder, and optional lime juice and stir very well. 5) Cook for about 3-4 minutes on medium heat. Take a baking dish and pour about 1/2 of pasta or enchilada sauce onto bottom of dish. 
6) Now take the tortillas and fill with mixture. Wrap tortillas and place into dish, fold side down. Cover the tortillas with the remaining enchilada veggie/bean mixture and place into the oven uncovered at 350F for about 18-20 minutes. 
7) While it is cooking prepare the vegan cheeze sauce and then drizzle it over the enchiladas before serving.


And as for you who are interested in our little animal clan they all say Hi!


P.S. we are having freezer trouble (part of having an old fridge)... here's our problem:
anyone know/ have any ideas how to fix it?

Tuesday, 20 September 2011


Hey everyone! sorry I havn't been keeping up with the blogging. Things got pretty busy around here with the new addition of fostering kittens (a 4 month old and a [now] 26 day old one we have been raising since day 1). Hopefully this post will make up for it (who doesn't like brownies?) and I promise I have many more to post this week.

Now... onto the brownies


1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini

A) mix all the dry ingredients sugar, flour, cocoa powder, baking soda, and salt
B) in a separate bowl mix the wet ingredient oil, vanilla extract, and zucchini
C) add the dry to the wet ingredients
D) oven at 350 F bake for 25-35 mins.

amazing Chocolate Icing

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup almond milk
1/2 teaspoon vanilla extract

A) melt the margarine and cocoa powder and mix together
B) add the other ingredients et voila!

and for those who are interested these are our new temporary additions (until thanksgiving weekend where they go to their permanent homes)

Introducing Yuri:

and Bronx:

Question: what recipe would you want me to vegan-ize for you?