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.
Over the weekend, the Ladies of Sustainability tested out three different vegan recipes for baking and decided to put them all into one place for your #meatlessmonday use! Enjoy!
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!
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!
- 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)
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.
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…
STEP #3: Boil water
Set a medium-sized pot to boil over the stove. huh. Well that was easy.
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.
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.
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!
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 🙂
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.
And with that I will say goodbye for now, farewell my friends, have a nice and not too cheesy valentines day!
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,
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 🙂
Anyways, Other than clearly a can of chickpeas, here are the Ingredients you’ll need!
-1 can of chickpeas
-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
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.
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)
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.
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!
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.
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 🙂
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!
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…….
(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…
- 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
Lets put them all together to create new magical flavours!
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.
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.
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.
Take your veggies and line the baking sheets with your sliced vegetables so they are tightly packed together.
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.
If you are unsure if you got it right, just do as the rat does 😉
STEP # 4: cook!
Take your baking sheets and put them in the oven for 25- 30 minutes or until the veggies are tender.
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!
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 🙂
…….And…… let the first bite take you on an adventure…….
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!
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!
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?
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!
Here is the recipe!
Colourful Rainbow Roasted Vegetables
- 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).
- Gather ingredients and take a photo to share with everyone you love. Say cheese!*
*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.
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:
Tweet @sustainableUofG any suggestions for next week’s Meatless Monday dish.
As always, until next time!
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………..
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!
- 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.
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.
STEP NUMBER 3:
Mix the wet and dry ingredients together by adding the wet to the dry until there aren’t any lumps
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!
EAT! (But not before we first admire it as a huge pancakes stack 🙂 )
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!
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,
And…. goodbye from the pancakes…..