Meatless Monday: Veggie Burgers

The long weekend is upon us and you know what that means – BBQ time! If you’re looking for the perfect grillable veggie burger for the cottage, a backyard get-together with friends, or any night of the week, look no further! The Ladies of Sustainability have found it for you! This burger is flavourful, nutritious, and totally satisfying to meat eaters, veggies, and vegans alike. My favourite part of this recipe is that the ingredient list consists of items I always have. The recipe is adapted from Minimalist Baker’s Grillable Veggie Burger with a few changes of my own.

Continue reading “Meatless Monday: Veggie Burgers”

Mac and “Cheese” Please

Hello all. We at the Sustainability office would like to cordially invite you to another wonderfully tasty Tuesday! So please, put your treacherous, toilsome, tasks aside and make your way for a Meatless Monday, or should I say Meatless One day that is based on a favourite comfort food but made a lot healthier and a lot more… well vegan!

Macaroni and “Cheese” just got a lot less cheesy!

jump-start

NOPE! Not serious! 

This week we thought we’d have our go at vegan mac and cheese. And YES it is a thing, and YES it is delicious! 

Ingredients: 

  • 2 2/3 cup Macaroni 
  • 1 cup peeled diced potatoes 
  • 1/4 cup peeled diced carrots 
  • 1/3 cup diced onion 
  • 3/4 cup water (liquid from boiled veggies is ideal) 
  • 1/2 cup unsalted cashews 
  • 1/4 cup coconut milk 
  • 2 tblsp nutritional yeast flakes (this will make your dish have a “cheesier taste”)
  • 1 tblsp lemon juice 
  • 3/4-1 tsp salt (add to taste as you please) 
  • 1/4 tsp garlic powder 
  • 1 pinch cayenne pepper or chile powder 
  • 1 pinch paprika 
  • 1-3 tblsp crushed tomato (optional) 
  • parsley for garnish (optional) 

Onwards! 

STEP# 1: Soaking nuts! 

First things first. You want to soak your nuts real well…..errr… I mean CASHEWS! You want to soak your cashews well in warm water so they can become soft! Jeez! (All this interrogation right off the bat!) 

I put my cashews in a bowl with water and let them soak until I needed them in later steps. Soaking for at least 30 minutes is optimal.

12674271_10154000156039662_58671231_n

STEP# 2: Cook the pasta. 

I won’t walk you step by step how to make your pasta. Boil water, but in pasta, strain it, but it aside, blah blah blah…

12722152_10154000156014662_2105814465_n.jpg

12696077_10154000155914662_1056116376_n.jpg
Straining over the sink

 

 

 

 

 

 

 

 

 

 

 

 

 

 

STEP #3: Boil water 

Set a medium-sized pot to boil over the stove. huh. Well that was easy. 

12722102_10154000155984662_1848595535_n.jpg

NEXT! 

Step# 4: Chop Up veggies 

Peel and slice the potatoes, carrots and onion and put them into the pot of water once it has boiled. 

12660417_10154000155929662_588212739_n.jpg  12665860_10154000155899662_769599026_n.jpg

STEP#5: Out of the pot and into the? hmmm….. This is a tricky one..

Carefully take out your veggies from the pot using a straining spoon or something else in order to keep the water that remains. Set the veggies aside and then measure 3/4 cup of veggie- soaked water and set that aside as well. 

12714193_10154000155804662_1229179284_n
Carefully retrieving the veggies

STEP #6: M&M (Measuring and Mixing!)

Measure all your other ingredients, including the coconut milk, cayenne or chile powder, paprika, nutritional yeast flakes, lemon juice, garlic powder and salt. 

Take all your ingredients and combine them in a food processor with the vegetable broth, veggies, and cashews and mix until you receive your desired texture adding salt and pepper and other spices and flavours as you please. I added a few tablespoons of crushed tomato to give it some extra flavour and to tint my mac and cheese a more “orangey” colour.

Once you have the consistency you want, mix the “cheese” paste with your macaroni! 

 

12714062_10154000155824662_1533627404_n.jpg 12696272_10154000155764662_76752356_n.jpg

 

STEP #7: EAT! 

Voila! There you have it! A delicious not super non- nutritious homemade mac and “cheese”! 

Just garnish your dish with some extra paprika and parsley if you want and you’ve got your self something special 🙂 

12674258_10154000155589662_1960334571_n.jpg
Wow so yum.

This was a lot of fun! Out of 5 I give this dish a very generous 4! I love mac and cheese and this was a really great and delicious recipe. I docked a mark off just because even though it was full of cashews it still wasn’t “super healthy”…. Oh well, comfort food is not supposed to be super healthy. 

comfort-food-and-emotional-eating.jpg

And with that I will say goodbye for now, farewell my friends, have a nice and not too cheesy valentines day! 

tumblr_static_tumblr_mdu06xddzu1qfeegao2_500.gif
Okay if it is cheesy like this, that’s pretty damn cute!

Let us know if you have an idea for what recipes we should make or show us what you’ve made inspired by one of our recipes or other recipes to share the Meatless love! 

Just tag or tweet @sustainableUofG 🙂 

Have a lovely reading week, 

Iris

 

 

Chana Masala

On the Menu today…..None other than the scrumptious Chana Masala!

If you are not familiar with this dish, it is basically a delicious tomato based Indian chickpea stew, probably one of my favourite things on the menu when I get Indian food, and now I’ve figured out a way to make some for myself.

A while back I tried making Aloo- Palak a spinach based Indian dish, and now I’ve come full circle to try for another recipe from the same background. If you’d like to check out the Aloo- Palak recipe, here is a link.

Anyway! Onward with our chickpea adventure 🙂

12659807_10153981998249662_1922280646_n.jpg
Okay, I didn’t mean those kinds of chicks or peas…. hmmm lets try again..
i-chickpeas-can.jpg
Yeah… that’s more like it

Anyways, Other than clearly a can of chickpeas, here are the Ingredients you’ll need!

Ingredients:

-1 can of chickpeas

-1-2 onions

-1 inch of sliced ginger

-4 cloves sliced garlic

-1 large tomato or 1 cup of crushed tomatoes

-1 chopped hollowed out chile pepper or hot pepper flakes (optional)

-1 tsp chile powder

-1 tsp garam masala

-1 tsp coriander

-1/2 tsp turmeric

-pinch of salt

-1 tsp cumin (optional)

-2-3 bay leaves

-3 tblsp olive oil

-water (as needed)

 

STEP #1: Chop ’til you drop 

Chop the onion, garlic, ginger and tomato and hot pepper if applicable

12626087_10153981917654662_2031947463_n-1.jpg
I used tomato sauce and chile flakes so I didn’t chop a tomato or chile pepper.

STEP #2: Blending 

Blend the tomato (sauce or fruit), onion, garlic, ginger and chile (vegetable or flakes- use as much as you can handle, be careful not to make it too spicy unless you are looking for a challenge) Into a blender or food processor. I used a blender and added a bit of water. 

12650543_10153981917639662_657710369_n.jpg12660287_10153981917624662_721081678_n.jpg

STEP #3: Oily

Heat oil on a pan on a high- medium heat for about a minute or two, and then add your bay leaves and cook until fragrant. (I let it cook for around 30 seconds) 

12674535_10153981917509662_580294682_n.jpg 12626051_10153981917424662_63549897_n.jpg

STEP #4: Adding the tomato stuff! 

Add your tomato blend to the pan and cook for around 2-3 minutes. Then add all your spices- chile powder, salt, turmeric, coriander, garam masala, and optional cumin and cook for another 2-3 minutes add water if the mixture is too thick, or strain a little out over the sink carefully if it is too thin. (Be careful with this part!) let the mixture come to a boil and then turn down the heat.

12674616_10153981917419662_1063607330_n.jpg  12650200_10153981917359662_537641677_n.jpg

STEP #5: Chickpeas! 

This step is very simple. Add in your chickpeas and then stir the mixture until you reach your desired flavour and texture. I added a splash of almond milk to give it a creamy kick. Cook for around 5-7 minutes or until you feel your dish is complete! 

12625998_10153981917349662_1702710050_n.jpg

12650612_10153981917309662_1056886241_n.jpg
With just a dash of almond milk
12665610_10153981917184662_432071626_n.jpg
It was a bit too watery for me so I drained mine just a bit

STEP #6: EAT!

Ahh how I love this step. This is the time you can serve your dish or put it in tupperware for later. This dish ages well and is great leftover food! Serve over a bed of rice, quinoa, or with naan or tandoori bread if you want to get fancy.

12647931_10153981917134662_245515962_n.jpg

 

Well that is it! It was quite a lovely hearty healthy meal with the spicy kick I like! As for ratings I think I am going to give this dish a big 5 out of 5 just because it is one of my personal favourites and I am so glad I now know how to make my own 🙂 

thumbs-up.gif
Huh… well that’s only two thumbs up… but that’s okay… we can only do so much with our limited human capabilities… *sigh*…. wish I was an alien…… ANYWAYS!

If you want to suggest a dish for us to make in the future, or show us your meatless monday dishes you made inspired by our recipes or not, tweet or tag us @sustainableuofg 🙂

That’s all for now! 

Iris

419aca3d0d8547eb6b83ca02c00d7190.gif

 

 

 

Ratatouille

And no, we don’t mean the movie!

But the dish was featured several times in the movie, and maybe it was a cartoon, but you know and I know how very mouth watering it was nonetheless!

I mean seriously… you know you want some of this action…….

tumblr_ndv94nXEwT1tm0eroo2_r1_500.gif

(Maybe with just a few less rats around though…. hehe…)

Our Version of ratatouille is Just as delicious an maybe a tiny bit less elegantly served…

Ingredients:

  • 5 tbsp olive oil
  • 5 cloves crushed garlic
  • 2 oregano springs
  • 1 cup tomato puree (tomato sauce etc)
  • 1-2 small eggplants
  • 1-2 medium zucchinis
  • 1 medium onion
  • 2 medium squash
  • 2 small red peppers
  • 3 medium tomatoes (I used 6 small ones)
  • 2 tbsp thyme leaves
  • salt and pepper
    12319418_10153828933394662_936989742_n.jpg
    Nice looking ingredients

    Lets put them all together to create new magical flavours!

tumblr_mrsphaEjCn1sprszso1_500.gif

STEP #1: Prep..

Preheat the oven to 350 degrees.

Prepare 1- 4 baking sheets- 1 large, 4 small OR 2-3 medium… It is your call really.

I used 1 slightly bigger- medium baking sheet and 2 sort of small ones… (Also make sure they could all fit into your oven)

Cut all your veggies into nice thickish sized pieces and leave them aside.

12283059_10153828933039662_1663316306_n.jpg
Mountains of veggies!

 

STEP #2: sauté!

In a medium pot heat your 5 tblsp of olive oil and 5 cloves of crushed garlic on a medium heat.

Let that warm for about 1 minute and then add your oregano and cook for 15 minutes.

Remove the oregano and crushed garlic from the olive oil by draining it, and set the herbed olive oil aside- dispose of the garlic and oregano.

12305459_10153828933124662_1195503310_n.jpg

 

STEP #3: Assemble!

Grab your baking sheets and spread 2 tblsp of tomato puree on the bottom of each one, or enough so you have a thick bottom layer.

12319231_10153828933139662_749682598_n.jpg

Take your veggies and line the baking sheets with your sliced vegetables so they are tightly packed together.

12309133_10153828932879662_1136204364_n.jpg

Drizzle the remains of your tomato puree on top of the veggies, then evenly drizzle your herbed olive oil, and sprinkle the 2 tblsp of thyme leaves and salt and pepper on top.

12319687_10153828932819662_2036999882_n.jpg

 

If you are unsure if you got it right, just do as the rat does 😉

tumblr_ndv94nXEwT1tm0eroo6_r1_500.gif

STEP # 4: cook!

Take your baking sheets and put them in the oven for 25- 30 minutes or until the veggies are tender.

12308880_10153828932694662_22902720_n.jpg
See you laters ratatouille

STEP #5: Take out!

Once you are happy with the way your dish has been cooked, take it out of the oven using an oven mitt, and let it cool for about 10 minutes before serving!

 

12312067_10153828932644662_593734642_n.jpg
Looks like some finnnneee ratatouille

Step #6: EAT

Serve this dish atop some rice, next to some quinoa or on it’s own, Eat it with some greens or steamed vegetables and have a fancy dinner with someone you like or snuggle up by yourself and watch Ratatouille with your ratatouille 🙂

12305929_10153828932559662_99356324_n.jpg
Yummy yummy yummy I swear it’s not a rat in my tummy…

 

…….And…… let the first bite take you on an adventure……. 

ratatouille-bite-gif.gif

 

That’s about it! 

It was pretty fun to make this colourful dish, and brought back a lot of movie- themed nostalgia… *sigh*

Out of 5 I am going to give this dish a solid 4 because as good as it was, I would have liked to make it a bit spicier….. ahhh… goals for next time…

Let us know if you tried this dish out, and make sure you have your rat fascinated on tight! 

giphy-1.gif
Yep… Just like that..

 

Tweet us @SustainableUofG if you have any ideas for next Monday’s dish or if you simply want to show us what sort of dishes you’ve got cookin’ 

 

All the best for this week, and good luck with finals! 

 

                                                                                -Iris 

 

 

 

A Rainbow of Tastiness: Roasted Vegetables Dish

Hello everyone and welcome again to this week’s #MeatlessMonday post!! This week’s dish?

A Rainbow Of Roasted Vegetables

Sounds amazing right? And it looks like and tastes EXACTLY like Lucky Charms!!*

*Disclaimer: This recipe looks like and tastes nothing like Lucky Charms. But it DOES taste of vegetable goodness and is super colourful!

With that tantalizing simile, just how excited are you?

59210335

A friend recommended to me that a roasted veggies recipe is an easy and quick recipe to do if you’re busy- and with school becoming a bit crazy with the end of the semester looming, this was a great choice!

When checking for different roasted veggie recipes, I found this one recipe (#simpleveganblog) which organized the vegetables in a colourful way- which looked fun and delicious.

Gluten-free, and vegan and vegetarian friendly, this dish could be also a great to eat with some quinoa, rice, or other dishes you’ve made.

With that said!

*drum roll*

Here is the recipe!


Colourful Rainbow Roasted Vegetables

Ingredients 

  • 1 red bell pepper
  • 4 small-medium carrots (or ~1 cups)
  • 1 yellow bell pepper
  • 1 zucchini
  • 1 broccoli head
  • 1/4 red onion (you can add more if you want, like ~1 cup! This is simply how much I had in my fridge)

Seasonings: Couple pinches of dried thyme, balsamic vinegar

Equipment needed: Pan, cutting board and knife, baking sheet, oven tray

Serves: 1-2 (this recipe is very flexible in the amount it can feed/how many leftovers you have, how much you eat , what you eat with it, etc. because YOU can choose how much you want to have of each ingredient! I personally had a container of leftovers with the amount I used).


 

Instructions:

  1. Gather ingredients and take a photo to share with everyone you love. Say cheese!*

unnamed

*no cheese was used in this recipe.

2. Preheat the oven to 390 degrees F or 200 degrees Celsius

3. Set baking sheet on tray

4. Chop up the vegetables and then place onto tray. You can do this in coloured order. Or no order at all. Chaos is cool. Below is a mosaic of my photos with unnecessary titles. Enjoy.

Fig. 1: Rad Red Peppers

Fig. 2: Cool Cut Carrots

Fig. 3: Um…Yellow Yummy…Yard-grown-bell-peppers

Fig. 4: Z….Zesty Zealous Zucchini!

Fig. 5: Beautiful Bashful Broccoli

Fig. 6: Obtuse Obscure Onions

6. Now, time to add thyme and balsamic vinegar!

7. Place the tray into the oven for around 25 minutes, or until the vegetables have been cooked.

8. Enjoy!

Fig. 7: Yin and Yang


 

Rating: 3.5/4. I took off a 0.5 because it wasn’t as crispy as I would have liked.

Hope you enjoyed this week’s recipe! And if you are stressed with lots of work this week, just remember:

keep calm and vegetable on

Tweet @sustainableUofG any suggestions for next week’s Meatless Monday dish.

As always, until next time!

Joanne

Good ol’ Vegan Pancakes!

This week we are going to show you how to make something pretty good and simple and “flip” around the meal of the day!

Usually we make dinner dishes but this week, we want to stir the batter a little bit and go tipsy- turny on this one with………..

PANCAKES! 

pancakesraccoon.jpg

Yes….. indeed….. 

Now these are not going to be regular ol’ pancakes… no ma’am, or sir, or person….. (Okay, I admit using a gendered term was a bit of a mistake here) 

They are going to be vegan for those of you who are looking for a recipe to enjoy pancakes that taste just like- *or even better* than the ones with eggs and milk in them, except want to cut out on those animal byproducts! 

12200761_10153800017169662_372130588_n.jpg

Ingredient time: 

  • 1 cup flour
  • 2 tablespoons (yes TABLE- spoons) of baking powder
  • pinch of salt
  • 1 tablespoon of sugar
  • 1 cup of vegan milk- soy or almond work well
  • 1 tablespoon canola oil (olive is good too) 
  • 1 tablespoon applesauce 
  • 2-4 teaspoons of vanilla 

STEP NUMBER 1: 

Mix all the dry ingredients together– this includes 1 cup of flower, 2 tablespoons- and yes once again TABLESPOONS not teaspoons of baking powder, a pinch of salt and a tablespoon of sugar. 

12233498_10153800017059662_1510692452_n.jpg
Mix this all up

STEP NUMBER 2:

Mix all the Wet ingredients together– Easy as pie- though pie might be more difficult… ha 😛 

Remember, that is 1 cup of vegan milk- i used unsweetened almond milk, 1 tablespoon of canola oil, 1 tablespoon of applesauce (also unsweetened is preferable), 2-4 teaspoons of vanilla- I used 3 because I wanted the pancakes to have a strong vanilla kick, but you may not have the same taste as me. 

12243901_10153800016349662_309159874_n.jpg
In a separate bowl- Lookin finee  😉

STEP NUMBER 3

Mix the wet and dry ingredients together by adding the wet to the dry until there aren’t any lumps 

12273005_10153800017024662_2064139767_n.jpg

12272566_10153800006794662_303929094_n.jpg
Was a little bit too thick so I added more almond milk
12243855_10153800006514662_1207972524_n.jpg
Much much better!

STEP NUMBER 4: 

Cook on the pan! Add a bit of oil- maybe 1-2 tablespoons to your pan and set your stove to a medium- high heat. after around 2 minutes drop pancake batter onto the pan at desired sizes… Once the pancakes have many little bubbles in them, flip over and cook for another few minutes until ready! 

12243672_10153800006204662_1601954863_n.jpg

12272571_10153800006064662_930585358_n.jpg
Gettin all bubbly
12233496_10153800005954662_7721761_n.jpg
Prolly’ time to Flip it
12273082_10153800005614662_234811764_n.jpg
Mucho Perfecto
12270149_10153800005539662_492742482_n.jpg
Doin’ Four at a time, and making a rhyme!

STEP #5:

EAT! (But not before we first admire it as a huge pancakes stack 🙂 ) 

12272977_10153800005199662_1955203684_n.jpg
So yummm
12242316_10153800005229662_745913543_n.jpg
Gotta do dat maple syrup!

AAANNND that is all! I hope  you enjoyed these pancakes as much as I enjoyed making them! 

Super easy and 100% vegan! 

As for a rating for this week I mean…….. HOW CAN YOU NOT LOVE PANCAKES…. im going to go all out and say a 5/5 as far as pancakes go! 

pancakes.jpg

Make sure to tweet @sustainableuofg if you have tried out a meatless monday post of your own (or one of ours) or if you have suggestions for us 🙂 

Goodbye for now, 

giphy.gif

And…. goodbye from the pancakes…..

Iris