Dinner

Maple Dijon Pecan Hasselback Butternut Squash | Simple Vegan Holiday

November 23, 2018 By julia

Simple.

Beautiful.

Delicious.

Tha’s what I’m talkin’ about!

This Holiday, why not skip the Turk and whip yourself up a hasselback butternut squash?

Hasselback it up to prett-ify it to the maximum, and you have yourself a wow-effect kinda dish.

Why Hasselback? According to the Google-tron, it’s because once upon a time at the Hasselbacken hotel in Stockholm, Sweden, they sliced up potatoes like this, served them to the guests and dubbed them the funky name. Ya learn something new every day.

If you’re a last minute kind of person, and you need to whip something special up for the holiday table, I’ve got you.

In just a few steps, your house will be smelling better than Jamie Oliver’s fancy kitchen.

This is a dish that looks fancier than the minimal effort you put into it. Shhh… You can tell everyone you were in the kitchen for hours and hours, I won’t tell.

This Maple Dijon butter topped off with caramelized pecans really does take your typical butternut to the next level. Grab a beauty organic squash from Spud (you can use my code if you’re around the Vancouver area CRVAN-MURJUB, for 20$ off 🙂

Happy Holidays!!

Maple Thyme Hasselback Butternut Squash | Simple Vegan Holiday Dish

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A delicious way to devour the butternut squash. If you're looking for a beautiful dish for the holiday table, you've come to the right place! A simple dish with a big wow factor.

Author: Jules

Recipe type: Holiday

Serves: 4

Ingredients

1 large butternut squash, halved length-wise, seeds scooped out, then peeled to the bright orange colour
1 tsp coconut oil (or avocado oil)
1 tsp sea salt
1 garlic clove, sliced
Baste:
1 tbsp thyme, minced
1 tbsp vegan butter (I used 'Melt')
2 tsp dijon mustard
1½ tbsp maple syrup

Instructions

Pre-heat oven to 400°F.
Place squash face down on a parchment-covered baking sheet, rub with oil and sprinkle with salt.
Bake for 10-15 minutes (to soften).
Take out of the oven, and transfer to a cutting board to cool for 10 minutes.
When the face-down squash is cool enough to handle, slice the hasselback cuts as thinly as you can. Stop slicing ¾ of the way down the squash to keep the base in tact.
Place the squash, face-down, back onto the parchment covered baking sheet.
Stuff a few garlic slices throughout the sliced squash.
Bake for 10 more minutes while you make the baste.
Make baste: whisk all of the baste ingredients together in a bowl.
Remove the squash from the oven and pour ¾ of the baste over both halves. Use a basting brush to get it all over!
Bake for another 20 minutes. Then add the pecans to the rest of the baste, and pour this mixture over the squash. Use the basting brush to spread any excess liquid on the pan, overtop of the squash.
Bake 10 more minutes.
Serve with roasted veg!

Tag me if you make this! (@hookedonplants on instagram)

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Curried Cauliflower Potato Stew | Oil-free, GF, Vegan

November 16, 2018 By julia

Stew season is upon us, and this curried cauliflower potato stew is all that a stew should be.

Comforting, chunky, thick, warming, and nutritious.

If you think cauliflower and potatoes are BORING…

… well, let me tell you, this recipe takes them from ‘meh’ to ‘gourmeh’!

There are a few reasons why you and stew should get cozy. It…

warms the soul (proven fact)
has to be one of the best ways to get in a ton of veggie noots (aka nutrients)
it’s your creativity’s best friend being super crazy versatile
gives your home an aroma that feels like a big, comfy blanket
goes alarmingly well with warm, rustic sourdough
is a perfect canvas to sprinkle some of this smokey parm all over
gives you reason to get yourself some Eve’s Crackers (stew + crackers = winning)

This combo of potato + cauli with the curry, blended just enough to keep some satisfying chunky texture, is a go-to around here!

Not to mention, this would round out the Thanksgiving table real nice!

I always grab a few organic cauliflowers when it’s on sale at Spud.ca (use CRVAN-MURJUB for a discount at the checkout) and potatoes are always a staple (thanks Pemberton).

Grab a loaf, simmer this up and enjoy.

Curried Cauliflower Potato Stew

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Prep time

10 mins

Cook time

50 mins

Total time

1 hour

A stew just in time for the crisp fall air. This cauli-potato combo is so satisfying, and the curry gives it a delicious depth of flavour. Add some of my smokey vegan parmesano to this and we have a winner.

Author: Jules

Recipe type: stew, dinner, comfort food

Serves: 6-8

Ingredients

2 large yellow onion, diced
4-5 cloves garlic, minced or pressed
5-8 white mushrooms, diced
4 carrots, chopped
2 celery sticks, chopped
1 small jar red or green curry paste, (I used this Thai one)
2 tbsp tamari
1 tbsp cumin
1 tbsp paprika
1 tsp ginger
1 head cauliflower, roughly chopped
8 medium potatoes (I used new potatoes), roughly chopped
6-8 cups veggie broth

Instructions

Oil-free sauté onions until translucent (turn on pan to medium heat, add onions, let sizzle a minute, then add ¼ cup veggie broth or water to de-glaze, sauté a few more minute, adding more water if it's sticking too much!)
Add garlic, paprika, cumin, ginger, celery and carrots, and curry paste. Let sauté 5 minutes, adding veggie broth as you go (about 2 tbsp at a time to de-glaze)
Add cauliflower, potatoes, and enough veggie broth to just cover the veggies.
Bring to a boil, then turn down to simmer for at least 40 minutes (or longer).
Blend the stew until desired consistency (I like to leave some chunks for texture!). I do this in two loads in my blender.
Serve with crackers or your fave bread, sprinkled with smokey parm!

Tag me if you make this! (@hookedonplants on instagram)

I love seeing your recipes.

… and if you want more:

This week’s email is all about Canada’s Top 10 Vegan Athletes (which I’m honoured to be named in)!

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Top 15 Vegan Halloween Treats

October 31, 2018 By julia

I’ve searched the net, so you don’t have to, for spooky, cute, creepy and 100% vegan halloween treats. Creep out your guests with these yummy ideas from a few of my favourite food bloggers out there in the blogosphere.

Death By Chocolate by Hot For Food

A deathly delicious smoothie that feels sinful to eat… from Lauren Toyota over at Hot For Food. Her Youtube channel is packed with inspirational and funny vegan-ness.

Severed Hand Punch by Edgy Veg

Candice from Edgy Veg always comes up with crazy ideas. Her Youtube channel is full of awesomeness too. This is just creepy.

Vegan Milky Way by Minimalist Baker

Dana, over at the Minimalist Baker, is one of my fave vegan bloggers. Make this healthy version of your fave candy bar, and you won’t miss the mega-unhealthy version.

3-Ingredient Halloween Apple Bites by Oh She Glows

Angela at Oh She Glows is one of the first food bloggers I started to follow. She’s got a massive following now with her best-selling books and delish vegan recipes. These are easy and awesome for kids to do too!

Raw Vegan Witch Fingers by The Full Helping

A rendition of your usual witch fingers (because who doesn’t make witch fingers annually?), but pretty darn good for ya!

Graveyard Taco Cups by Fork and Beans

Zesty, Mexican theme-party must haves I’d say. Not dessert, but definitely needed for the halloween spread.

Raw Candy Pops by The Rawtarian

Raw with all the nutrients intact, and crazy simple with just a few ingredients!

Bloody Cups by Elephantastic Vegan

Like peanut butter cups but bloody. Just 3 ingredients too! We like simple.

Spooky Guacamole and Corn Chips by Raw.Vegan.Not Gross

Laura Miller is hilarious. And so is this vid. Hopefully it inspires you to dress up and make food.

Stuffed Jack-O-Lanterns by The Healthful Pursuit

Why leave carving to just pumpkins? Here’s a gutsy idea for a halloween-y dinner.

Dark Chocolate Coconut Ghosts by Feasting on Fruit

These are high-carb, low fat, and oh-so-spooky.

Raw Pumpkins by Girl Gone Raw

Raw, good for you, and delish.

Oh My Raw Caramel Apples by Rawesome Vegan Life

Emily is the queen of decadent vegan desserts, and I just had to add this one in here because, even though it’s not spooky… it screams Fall and sweetness… plus, I just had to feature Emily because a dessert post round-up without her would be criminal.

Dairy Free Pumpkin Cheesecake by To Die For

OK, again, I know this isn’t really halloween-themed, besides the pumpkin in there. But I had to include a dessert from Erin, because she is just amazing and she posts some of the most drooool-worthy recipes.

Vanilla Chia Seed Pudding by The Pure Life

One more fall-flavoured dessert, minus the halloween theme… Only because I want to give a shout out to Sisley! These flavours will taste like halloween, don’t you worry. You could even add some creepy eyeballs to a bowl of this on the treat table to do the trick.

Tag me if you make these! @hookedonplants on instagram.

I love seeing your recipes.

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Grateful Fred Stuffed Tofu Turkey | Vegan Holiday Feast

October 3, 2018 By julia

The holidays are all about love, connection, community, cheersing and good times. The food and the love that goes into it is always big part of all the festivities. So, this Thanksgiving, here’s a stuffed tofu turkey recipe to spread the love, and fall in love with…without the cost of the turkey, Fred (he’s grateful).

Turkey shmurkey. Ham shmam. Steak shmeak.

Eating plant-based during a holiday dinner party isn’t always an easy task, that is unless you bring this comfort-food recipe of a lifetime!

I wanted to help you create something that won’t be a compromise… and may even be just as popular at the Thanksforgivin’er shindig than your Auntie’s turkey pie!

If you’re looking for a pre-made option, Gardein makes a delicious ‘stuffed turkey’ (use CRVAN-MURJUB to shop at Spud to get 2 free ones in your order), and Tofurky does too.

But, if you want to go the cooking route and put as much of that love ingredient in there as possible, look no further!

Fred is thankful he can live out that Turkey life of his, and the fam will be thankful that the vegan doesn’t bring carrot sticks to the comfort-food party!

This turned out really well. The outside is browned, the inside is tasty with pecan stuffing, and the overall feel is incredibly turkey dinner-like.

Top it all off with this mushroom gravy, and this mashed cauliflower for your tastebuds to explode.

Pin this!

Other ideas for a Holiday dinner recipes… Meatless Balls, Whole Roasted Cauliflower, Mashed Butternut Swirl, Pumpkin Pie Cheesecake, or this Apricot Butternut Lentil Loaf (an oldie but a goodie).

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Grafeful Fred Stuffed Tofu Turkey

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Prep time

45 mins

Cook time

1 hour 45 mins

Total time

2 hours 30 mins

A perfect replacement for Fred the Turkey for a holiday feast! This pecan stuffing rolled up in a tofu 'turkey' will shine on the centre of the dinner table.

Author: Jules

Recipe type: thanksgiving, holiday, christmas, dinner

Cuisine: holiday, thanksgiving

Serves: 8

Ingredients

Tofu Turkey:
4 blocks organic firm tofu (each 350g)
2 vegetable bouillon cubes
2 tbsp nutritional yeast
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp fresh sage, chopped
1 tsp salt
2½ cups of vegan stuffing (recipe below)
3-4 tbsp Bragg's liquid aminos (for basting)
Vegan Pecan Stuffing (makes enough for stuffing the tofu turkey, plus a side dish):
8 cups bread of choice, cubed
1 cup large yellow onion, chopped
1½ cups celery, chopped
7-8 white mushrooms, chopped
1 tbsp dried thyme, minced
1 tbsp fresh rosemary, minced
2 tbsp fresh sage, minced
2 cups vegetable broth
½ cup pecans, chopped
½ tsp Pink Himalayan or sea salt
½ tsp black pepper
Goes well with this Mushroom Gravy

Instructions

Preheat oven to 400°F
Press tofu: Place a layer of paper towel on a plate, then the tofu cubes, then another couple layers of paper towel, then a cutting board, then a bowl filled with water. Let sit for at least 30 minutes (the longer the better)
Meanwhile, make the stuffing! Start by spreading the cubed bread out over a cookie sheet. Bake in the oven for about 25 minutes (stir at the 10 minute mark), until it's dry...smells so good.
In a large pot, oil-free sauté the onions, celery and mushrooms for 5 minutes (just add a bit of the veggie broth if it's sticking), until softened. Add the herbs and salt and pepper. Mix it up, then add 1½ cups of broth. Add the bread and pecans then mix everything well. The stuffing should be moist, but not soaking wet. If your stuffing is still a little dry, keep adding a bit of veggie broth until it's moist (you shouldn't need more than 2 cups total)
Set aside 2½ cups of stuffing for the turkey filling.
Pour the rest of the stuffing into a baking dish and bake in the oven for 25 minutes (hello side dish!)
Prepare your 'turkey' zone: Lay out 2 sheets of tin foil, side by side overlapping about 3 inches, with a layer of parchment on top. The parchment paper should be about 15 inches long by 13 inches wide, with the tinfoil as a border beneath it.
Time to make the 'turkey': To go easy on your food processor, start by blending half of all the tofu turkey ingredients together (except for the stuffing and Bragg's liquid aminos) for at least 1 minute in your food processor, or until a dough-like ball starts to form. Place that mixture as a ball on the parchment paper.
Then, blend the other half of all the tofu turkey ingredients (again, except for the stuffing and Bragg's liquid aminos) in the food processor, and add it to the pile on the parchment.
Spread out the tofu mixture into a ½ - ¾ inch thick rectangle (about 8x12")
Spoon the 2½ cups of stuffing into the middle of the tofu rectangular 'turkey' in a lengthwise tube shape.
Use the parchment paper to roll one side of the tofu turkey over the stuffing, then the other side until the tofu turkey just overlaps. Give it a nice squeeze to make sure it's all overlapping by at least 1 inch.
Unwrap it and fold the ends. Use your fingers to press down any open areas, or cracks.
Pour Bragg's liquid aminos over top and use basting brush to cover the whole turkey.
Then wrap it up with the parchment and tinfoil nice and tight, folding on top and twisting the ends (so it looks like a tootsie roll turkey)
Bake in the oven for 1 hour.
Let cool 15 minutes, then place in the fridge.
When you're ready to serve it, take it out of the fridge, slice in 1 inch slices, wrap it back up and bake for 20 minutes at 350°F.
Serve with the mushroom gravy from this recipe and this cauliflower mash!
Happy Holidays! The Turkey's thank you!

Notes

*Great to make ahead of time, then store in the fridge until you're ready to put it in the oven for 30 more minutes before serving
*If you want to make it right before, just skip the fridge part, and keep it in the oven for another 15-30 minutes, then slice when it comes out!

Quarter Pounder Red Lentil Rice Veggie Burgers | Gluten-Free

September 20, 2018 By julia

It’s burger o’clock! Maybe you caught this recipe over on my instastories (@hookedonplants)? I completely wung it, and it completely worked out (love when that happens). These red lentil rice veggie burgers are not only a complete protein, but also packed with flavour and easy to whip up.

There’s a few things you should always have in the fridge, ready to grab:

A cooked grain
A cooked legume
A sauce
Greens

Have these 4 magical ingredients ready to go, and the whole ‘last minute dinner’ freak out thing is a lot less dramatic.

And the possibility of last minute creations like this actually come into fruition is at an all time high.

The universal problem with veggie burgers is:
The squish-outta-the-bun issue. Know what I mean?

They can taste amazing, but the texture just isn’t there.

Well, after the pan-fry, the longer you leave these patties in the oven, the stiffer the texture you will have to bite down on.

The first round we did 20 minutes, without flipping half way. Not enough.

30 minutes (flipping half way through) did the trick, but 40 minutes gives you even more of a stay-together kinda patty. Crispy outside, soft inside. That’s what I’m talkin’ about!

Red Lentil Rice Burgers

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

A flavourful veggie burger that won't squish outta your bun.

Author: Jules

Recipe type: burgers, dinner, lunch

Serves: 6

Ingredients

Burger Patties:
2 cups brown rice, cooked
2 cups red lentils, cooked
2 cloves, garlic
¼ cup red onion, chopped
1 tbsp dijon mustard
1 tbsp molasses
1 tbsp apple cider vinegar
1 tbsp tamari
1 tsp onion powder
1 tsp cumin
1 tsp smoked paprika
Extra:
1 tsp coconut oil
Burger Sauce:
¼ cup ketchup
¼ cup vegan mayo (from Hellmans or Veganaise or Sir Kensington's)
1 tbsp onion powder (or chipotle!)
Burger fixin's:
Buns (or use a collard green wrap)
Vegan Cheese (I use Violife or sliced Gusta Blockor Sheese Cheese ~ all of the melt deliciously)
Tomato, sliced
Avocado, sliced
Sprouts of choice
Romaine or spinach
Sauerkraut
Pickles, sliced
Caramelized Balsamic Oil-Free Onions (optional):
3-4 sweet onions, thinly sliced
¼ cup balsamic
½ cup water (might not need it all, but have it on hand if it's sticking)

Instructions

Pre-heat the oven to 375°F
Make caramelized onions (optional and not included in cooking time (yummy but takes some time): heat a wide pot or deep pan to medium heat. Throw in all of the onions and let brown for a few minutes. De-glaze with a bit of water. Do this a couple of times. Add balsamic vinegar. Turn heat down to low. Let them simmer for up to 1 hour (could just go for 15 minutes, but the longer you go, the deeper the caramelization). Check them every 15 minutes. If they're sticking to the bottom of the pot, just add a bit more water or balsamic.
Blend all burger ingredients (except for ½ cup of the red lentils) together until nearly smooth in your food processor. Add the rest of the lentils at the end and pulse.
Form the mixture into 6 patties on a parchment covered baking sheet.
Heat a pan to medium heat, and melt the coconut oil.
Fry the patties for 3 minutes on each side.
Place the patties on the baking sheet and bake for 30-40 minutes, flipping halfway. Go for 40 minutes if you want a dryer, stiffer patty!
For the last 2-3 minutes of baking, place cheese slices on the patties to melt and the sliced buns on the pan to get toasty.
Assemble the burger to your liking!

Tag me if you make it ( @hookedonplants on instagram)! I love seeing your recipes.

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