Squash, Sweet Potato and Quinoa Salad

SquashSalad

Ingredients:

2 cups raw squash, peeled, seeded and cubed
1 Medium Sweet Potato – peeled and cubed
1 Medium-large russet Potato – washed and cubed
1 Bell Pepper
1 Cup Cooked Quinoa
2 green onions
1-2 Cups Arugula (depending on how much greens you want in your salad)
1/2 Cup chopped Parsley
Juice of half a lime
1 Tsp Ground Cumin
Salt & Pepper To Taste
Herbal Seasoning (I use Spike and I LOVE it)
1 1/2 Tablespoons Olive Oil
1 tsp Sesame oil
1 tsp Toasted Sesame Seeds for garnish (optional)

Method:

xPre-heat oven to 400° F

Toss potatoes, sweet potatoes, and squash in 1/2 Tablespoon of oil, and spread out on a cookie sheet.
Sprinkle with salt, pepper, and seasoning.
Bake for aproximately 20-25 minutes, or until tender but crispy on the outside.
Remove from oven and allow to cool completely.
Combine with remaining ingredients.
Garnish with Sesame seeds.
Serve and enjoy!

Posted in Miscellaneous | Leave a comment

Champagne Margarita

I don’t remember what web site I saw this drink on because I’m (clearly) a terrible person.

That having been said, I do remember what is in it and it made such a delightful New Year’s Eve Cocktail (breakfast) that I want to share it with you.

ChampagneMargarita

Makes 2 Margaritas

Ingredients

4 Tbsp sweetened lime juice
2 oz White Tequila (there is a list of vegan friendly Tequila’s HERE)
2 oz Triple Sec (Hiram Walker Triple Sec is vegan)
1 Tbsp Fresh Squeezed lime juice
6 oz Champagne or Sparkling Wine
Ice

1 Tbsp Raw Sugar
1 Tbsp Granulated Sugar
2 Lime Wedeges

Method:

Rim glasses in lime juice and sugars

In a shaker at least half full of ice, pour all liquid ingredients.
Shake gently for a few seconds.
Strain into glasses and garnish with lime slices

Posted in Beverages, Cocktails, Happy Hour, Holidays, New Year, Vegan cocktails | Leave a comment

Chef Mérida Anderson

Chef Merida Anderson - Photo by Danny Rico

Chef Merida Anderson – Photo by Danny Rico

Chef Mérida is the mastermind Chef behind Vancouver, Montreal and Brooklyn’s Vegan Secret Supper.

I have had the absolute pleasure of attending, two of these suppers and both experiences were absolute bliss.

The food was 5 star; from the local and organic ingredients, to the sophisticated matching of flavours and beautiful plating. Chef Mérida is an artist and a culinary genius.

That’s right, I said it.

And, while people would expect to have to make reservations at a stuffy uptight restaurant to enjoy this kind of fine dining, the ambiance and personal touch of doing it in somebody’s comfy cozy home ensures that you are relaxed and mindful for every delectable bite of it.


******

Jennifer June: I think what impressed me most, other than how delicious the food is that you make, is how incredibly creative you are with it. You mix ingredients that so many people would never even think of combining.

I heard through the grapevine that you are self-taught. Is that true?

Chef Merida: Yes I have had no training. I worked on call in a vegan restaurant in Vancouver at one point in an on call position but that’s about it.

Jennifer June: Are there any vegan chefs in particular that inspire you?

Chef Merida: Is it bad if I say no? Not that much vegan food ever inspires me actually. My brother is a chef in Vancouver and if anything he has inspired me in the past, though he is very much meat based he has made me some of the most beautiful food I’ve ever experienced. I’ve had a few dishes at Pure Food And Wine in New York that have been quite exceptional though.

Jennifer June: I don’t think that’s bad at all. In fact I find it rather heartwarming. What inspired your Vegan Secret Suppers?

Chef Merida: I was traveling in the east of Canada right after I had broken both my wrists and had basically lost my design business because of it, and I didn’t know what I was going to do next. In Halifax I went to a friends house who was running a secret cafe and I was so inspired I came home and told my roommate of our tiny little attic apartment that I needed to start a supper club, that it was totally cool if she wasn’t into it – no pressure – but I was gonna move out and find somewhere else to do it… she agreed and actually has started one since with her partner in our old house in Vancouver.

vss-45

Jennifer June:
Since my original decision to convert to vegetarianism and then later to a vegan, my reasons and motivations for doing so have changed.

How long have you been a vegan, what was your motivation and how (if) has your philosophy evolved since then?

Chef Merida: I was vegan when I was 16, and at that time the reasons were very different. It’s an ever changing philosophy for me.

Jennifer June: Do you find that certain aspects of your life changed as a result of becoming a vegan?

Chef Merida: It’s hard to answer that because I was so young when I was vegan that I can’t tell what would have been different if I wasn’t. I would say my life is more different now, though I cook vegan, the majority or diners are not. I would say New York has the most vegans who come to VSS. I, myself am not surrounded by anyone vegan anymore. I didn’t think about it when I was younger and everyone around me in the punk scene was vegan, it is the opposite now in my community.

Jennifer June: Do you have any advice or words of encouragement to give to people who are just embarking on or are curious about trying a vegan lifestyle?

Chef Merida: I like to only ask people to be aware of what they are eating and where it’s coming from. Having respect for your food and the knowledge of what it takes to make/produce something. Try growing a small garden or even a tomato and connect with your food.

Jennifer June: What is one of your favorite vegan indulgences?



Chef Merida: I’d have to say Lula’s Sweet Apothecary in New York. Cashew soft serve is all I ever want!

Jennifer June: Usually I ask our interviewees to recommend a good vegan-friendly restaurant in their city but considering you travel (and feed people) in Brooklyn, Vancouver, AND Montreal…. 3 of my favourite places in the world,

I was hoping you might be able to recommend one in each city. Please say yes.

Chef Merida: Vancouver I used to recommend this little place called grub which wasn’t all vegan but always had a vegan main and dessert that changed all the time but it burned down! So I guess I would maybe say Fassil, which is an Ethiopian place in Vancouver on Broadway close to Fraser that has been my long time favorite.

In Montreal I would say Jardin du Cari. It’s a small place in the mile end run by a couple who has been around for years. They have this amazing veg roti with pumpkin and this Limey hot hot hot sauce that I love!

New York is a bit harder! There are a lot more vegan choices! Defiantly Lulas for ice cream! I think my favorite food is noodle soup so I may be biased but there is a place called Kokoron near Mott street, a soba place that has a vegan menu and the best soba soup I’ve ever had. They also make their own fresh tofu which is amazing.

Jennifer June: Also, can you just permanently put me on the VSS in-list for all three cities?

I’m kidding of course.

But not really.

Okay yes really, can you?

You don’t have to answer that.

I’m pretty much going to start showing up to all of them from now on, and just cry if you won’t let me in. Is that too much?

Don’t answer that either.

Chef Merida: Yes. Hahaha I do have some people on more than one list for sure. I am actually planning a tour of sorts but it’s still in the epic planning stages…so I can get to more than three cities!

Jennifer June: Is there a recipe you would like to share with our readers?

Watermelon Red Pepper Gazpacho

Watermelon Red Pepper Gazpacho

WatermelonRedPepperGazpacho


********

A huge thank you to Chef Merida for taking time out of her super crazy busy schedule for this interview and also for being so fabulously inspiring and deliciously creative.

If any of you readers are living or visiting in an area where her Vegan Secret Suppers are being hosted, I STRONGLY encourage you to get on her mailing list to keep yourself updated on upcoming events.

More information about Vegan Secret Supper here: vegansecretsupper.com

Chef Mérida’s book , Vegan Secret Supper – “Bold & Elegant Menus From a Rogue Kitchen”, on Amazon.com

VeganSecretSupper

Posted in Celebrity Vegans, Cookbooks, Vegan News, vegan recipes | Tagged , , , , , , | Leave a comment

Mediterranean Coucous Salad

MedCoucousSalad

So, I found this recipe in my index box and the original version has Salmon in it, which I am sure tastes absolutely delightful, but since I don’t (yet) know how to make vegan “salmon” – I made it sans fish. I did experiment with other proteins and garbanzo beans went nicely with it.


Ingredients:

3/4 Cup Water
1/2 Cup Couscous
1 Green onion – sliced
1/2 Cup corn kernels
1/3 Cup roasted red pepper ( I used the kind in a jar – it added some moisture to the salad)- chopped
8 Black Olives – halved
1/4 Cup fresh Parsley – Chopped

2Tbs Lemon Juice
1 Tbs Olive Oil
1 Tbs Water
1/4 Tbs ground Cumin
Salt and freshly ground pepper – taste

Method:

Bring water to boil in saucepan. Add couscous, cover and remove from heat. Let stand for 5 minutes.
Uncover and fluff with a fork. Allow couscous to cool to room temperature.
In a salad bowl combine couscous and remaining ingredients. Add dressing, toss, and serve. Enjoy!

Posted in Creative Salads, vegan recipes, Vegan Side Dishes | Tagged , , | Leave a comment

Blueberry Cake

BlueberryCake

Ingredients:

1 Cup Blueberries
2 Cups Flour (for a white and fluffy All-American style cake, use unbleached white. For more flavour and texture try combining white with whole wheat.
1/4 Cup Vegan Butter
2/3 Cup Sugar
Equivalent of 1 egg (I use EnerG)
2 tsp Baking Powder
1/2 tsp salt
1/2 Cup non-dairy milk (I used a coconut almond milk)

a blend of cinnamon and sugar to sprinkle on top

Method:

Pre-heat Oven to 350 degrees

Mix berries in a bowl with 1/4 of the flour, and set aside.

Cream sugar with butter and add egg

In another bowl, sift together remaining flour with baking powder and salt.

Add dry ingredients to butter mixture, alternating with the milk.

Fold in blueberries

Pour into a greased 8X8 baking pan

sprinkle with cinnamon and sugar

bake 35-40 minutes.

Enjoy!

Posted in Cakes, Vegan Baking, vegan recipes | Tagged , | Leave a comment