A vegan's adventures cooking for her meatatarian husband

Monthly Archives: January 2013

A few years ago my BFF got me a subscription to the Vegetarian Times magazine for my birthday. One of the first recipes I tried was this Samosa Pie. It was super easy and really tasty. Typically, I haven’t made it since. Ya, I don’t know. Whatever. So anyways, I thought I should give it another go and it was just as easy and tasty as the first one! Hubs loved it and even though he claims it isn’t Indian food, it’s about as good as this nice Jew-ish gal is going to get.

Doesn’t it look lovely?

whole samosa pievegan samosa pie

Here’s what you need:


  • ½ cup all-purpose flour
  • ½ cup whole-wheat pastry flour
  • ¼ tsp. salt
  • 2 Tbs. vegetable oil


  • 1 Tbs. black or yellow mustard seeds
  • 1 tsp. curry powder
  • 1 tsp. ground ginger
  • ½ tsp. ground cumin
  • ⅛ tsp. red pepper flakes, optional
  • 5 medium potatoes, peeled and quartered (1 ¼ lb.)
  • 1 ½ tsp. vegetable oil
  • 1 medium onion, diced (1 cup)
  • 1 medium carrot, diced (½ cup)
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 cup frozen peas
  • 1 cup low-sodium vegetable broth
  • 2 tsp. agave nectar or sugar
  • 2 Tbs. soymilk


Here’s what you do:

1. To make Crust: Preheat oven to 375°F. Whisk together flours and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside.

2. To make Filling: Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes, if using, in bowl; set aside.

3. Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.

4. Heat oil in skillet over medium heat. Add onion, carrot, and garlic, and sauté 5 minutes, or until carrot is tender. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired. Spread Filling in 9-inch pie pan. Set aside.

5. Roll out Crust dough to 11-inch circle on floured work surface. Cover Filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam; brush with soymilk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving.

6. Frozen cooking instructions: Preheat oven to 375°F. Place casserole on baking sheet, and bake 75 to 90 minutes, or until Filling bubbles and Crust is golden. Let stand 5 minutes before serving.


I always complain that there are so few great restaurants in Vancouver that have yummy options for both me and the meatatarian Hubs. Don’t get me wrong, there are a few. But just a few.
For the food Network fans out there, you may have watched Top Chef Canada and seen Trevor Bird (not the winner). He, along with another not winner Curtis Luk have opened Fable in the Kitsilano area of Vancouver. We had been for brunch but were itching to go for dinner as well.
As luck would have it, we had a dinner date with great friends who are very open minded and were keen to give it a go. Our restaurant week was on and many in the city were offering set course menus and Fable had one as well. Our table was split with the Hubs and my gf ordering off the special menu and me and her Hubs doing the a la carte option.
I got the roasted beet salad with puffed quinoa, the chickpea fritters and the gnocchi with mushrooms. I should say that I am not a fan of pasta and really not a fan of gnocchi but the very pleasant and knowledgeable server suggested I try it and that it was vegan. Wow. The salad was amazing. Who doesn’t love roasted beets right?? And the puffed quinoa was very neat an added a great texture. The fritters were amazing. But I did get it with the mayo as said pleasant server pointed out that the mayo was really a must have so I conceded. SO good. Actual whole chickpeas and beautifully spiced with some greens and yes, a very good mayo. The gnocchi was light and fluffy and the mushrooms were amazing. I finished every single bite.
The meatatarians also really loved what they had. Win Win!!
Try it out. You won’t be disappointed.

Fable beet salad

Fable chickpea fritters

Fable gnocchi

I know you can’t really see any of the food, but once I took a bite, it was gone too quickly. Yup. I hoovered it. Thanks Fable!!

Ya…these are dangerous. Thank you Mrs. C. We went to the V family’s house for xmas eve this year and my friend’s mum made these bad boys and the Hubs proceeded to eat about 3 dozen of them. As if that wasn’t bad enough, a tupperware of them showed up on our doorstep about 3 days later. Suuuuper.

So since they were marshmallow based and I didn’t have any, I decided to just make them myself. Here are the vegan Eatmores.

Vegan Eatmores

I took a few liberties with the recipe to make it vegan but I think they are amazing! And took about 10 minutes to make.

Vegan Eatmores

Melt: 1 Cup all natural (no salt) creamy peanut butter (crunchy would probably work come to think of it) with 3/4 Cup brown rice syrup. Stir over med-low heat until incorporated.
Add 1 cup vegan chocolate chips (I used mini to expedite the process) and stir until melted.

Add 1 bag of vegan marshmallows and stir until melted.

Remove from heat and stir in 1 cup roasted peanuts and 3 cups cocokrispie cereal. I used Nature’s Path (go Canada!) Koala Krispies.

Line a 9×9 pan with parchment and allow it to overlap so you can pull it out. Push into the pan with cold damp hands and cool in the fridge.

Cut into squares and enjoy!

Will have to take them to work tomorrow or I will eat about 3 dozen myself! urghhhh

This gal is some well known vegan chef. I’m still newer to the vegan world so I’m not going to lie, I had never heard of her. Now I’m racing to the library to get her book! This pasta was amazing. Tasted just like regular pesto, but with all the amazing healthy fats of the avocado and without all the cheese. The Kid flat out refused to even try it. Something about it being green. (riiiiiiight…. sigh) But with the promise of dark chocolate almond milk if he JUST TRIED IT (for heaven’s sake) we found a new favorite. He ate almost the whole bowl I served. I added the tomatoes as she suggested and it really added that extra je ne sais quois. Make this. Freeze the left over “pesto” in ice cube trays. You could use it as a spread for a sandwich, add some vegan sour cream for a quick veggie dip. The possibilities are endless.

vegan avocado pesto

vegan avocado pesto linguini

Here’s what you need:

  • 1 pound linguini
  • 1 bunch fresh basil
  • ½ cup pine nuts
  • 2 avocados, pitted and peeled
  • 2 tablespoons lemon juice
  • 3 cloves garlic
  • ½ cup olive oil
  • Sea salt
  • Freshly ground black pepper
  • 1 cup halved cherry tomatoes (optional but really really good so why not??)Bring a large pot of heavily salted water to a boil. Add linguini and cook according to package directions, I used a box of “smart” pasta but whole grain or spinach etc would be great too. Drain and set aside.

    To make the pesto combine basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.

    Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry  tomatoes. Mangia!!

Somebody recently asked me if I blog about the recipe failures. Hmmm, not really I answered. Well now I do.

I love the idea of this recipe, and decided to try it out. I followed it pretty closely, but even with an extra 7 minutes of baking time, they were still pretty moist inside. I suppose it COULD have been the coconut oil and chocolate chips that threw it all off, but I seriously doubt it. Maybe I didn’t flatten them enough. Ah well. I did take them to lunch and the next day they were better for sure and the consensus was that I should have used the crunchy PB that the recipe called for.  I will try them again I think. Really smush them right down. Wish me luck!

vegan chickpea PB cookies

Veganized Peanut Butter Chickpea Cookies

250 ml (1 cup) canned chickpeas (half a 540-ml/19-oz can), rinsed and drained

150 ml (2/3 cup) coconut or maple sugar

50 ml (1/4 cup) vegan margarine or coconut oil, room temperature

1 ml (1/4 tsp) salt

equivalent of one egg (egg-replacer of your choice or you could probably just leave this out to be honest)

375 ml (1 1/2 cups) crunchy peanut butter

Spread chickpeas on a baking sheet (line the sheet with foil if you wish) and bake in a 180 C (350 F) oven for 12 to 15 minutes. (The chickpeas will darken very slightly but shouldn’t be getting crunchy on the edges.) Remove and set aside to cool.

In the bowl of a food processor, puree cooled chickpeas, sugar, butter substitute, salt and egg-replacer until as smooth as possible (a little texture from the chickpeas will remain). Transfer to a medium bowl and stir in peanut butter (the mixture will seem too soft at this point). Chill in refrigerator until dough stiffens considerably, at least an hour or overnight.

Drop golf ball-sized spoonfuls of chilled cookie dough onto a baking sheet, being sure to leave room for the cookies to spread. Flatten each cookie twice with the back of a fork, dipping the fork in cold water between each cookie to create a hatch pattern.

Bake one sheet at a time in a 180 C (350 F) oven for 12 to 15 minutes, until just starting to turn golden at the edges. Let cool on sheet for about 5 minutes and then transfer to a cooling rack. The cookies will be very soft and fragile at first, but once cool they’ll have a chewy centre and crisp edges.

Makes about 2 dozen cookies.


So deep down inside, I’m that girl would wants to eat fast food every day. Especially the vegan stuff from places like The Veggie Grill; man I could eat that stuff EVERY SINGLE day. Don’t judge me, I had a weird childhood.

But alas, being healthy is actually a priority. So I decided that I could kill two birds and make vegan corndog muffins since they would be a hit with the Kid since he’s been refusing meals left right and centre lately (oh Four years old, you’re so awesome!) and I knew he would eat them.

I found this recipe for the muffins, tweaked it every so slightly and cut vegan veggie dogs in half and just tossed half into each muffin wrapper.

vegan corndog muffins

Homemade fries too you ask?? Hells no. Those bad boys would be McCains 5 minute freezer bag french fries. It was a work day, cut me some slack. I even made cookies! More on those later this week.

The kid ate almost two full muffins, a massive serving of fries and his yellow peppers. MAJOR SCORE.

The Hubs ate them. Made a snarky comment about how they would be amazing with real hot dogs in them to which I replied something about “real” hot dogs being made of Lips and A**holes. He shut up after that.

Try these. They are fun and yummy and EASY. Who doesn’t like easy????

Vegan Cornbread muffins

1 cup cornmeal

1 cup whole-wheat pastry flour (only had white pastry flour. ah well You could easily make these Gluten Free with an alternative flour.)

1 teaspoon baking soda

1 teaspoon salt

1 cup applesauce

1 cup soy milk

1/2 cup agave nectar (I didn’t realize I was out, so I used an equal amount of raw honey)

1/4 cup canola oil


1.     Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.

2.     Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.

3.     Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

I love me a good take out. I do not love me a muffin top. So in efforts to veggie-fy and healthy up some favorite dishes I decided to make one of our favorites, pineapple curry fried rice. A recent trip to my happy place Trader Joes landed me with a package of vegan spring rolls. That sounded like a perfect Sunday dinner to me!

Here’s the his and hers since the Hubs really wanted egg in his (baby steps people…) so I added that in.

vegan pineapple fried rice

All you need is:

3-4 Cup cooked long grain brown or brown basmati rice (follow the directions on the package or if you are even lazier than me, buy it cooked)

1 Cup diced fresh pineapple

1 Cup mixed frozen veg (I used a blend of carrots, peas, corn and green beans)

1 Package of Gardein Mandarin Orange Crispy Chick’n (optional if you aren’t a fan or do gluten free)

1/4 cup low sodium soy sauce

1 Tbsp oil

1 tsp minced garlic

2 tsp mild curry powder (or go for the hot if you like more heat. I was hoping the kid would partake so kept it mild)

1/2 cup low salt roasted cashews

Cook the Chick’n as per the directions or in the oven at 350 for about 10 minutes.

Heat oil in a pan and cook the garlic for a few minutes. Toss in the veggies, rice and sauce/curry powder. Stir. Add the Chick’n. Stir.

Place in a bowl. Toss on the cashews. Eat.

Hubs finished his and asked if there was more. Score! He was out of luck. Will make more next time I guess! Will add some sliced green onion next time too I think.

The spring rolls were just okay. Not bad. Just not fabulous. Their frozen pakoras on the other hand….