vegan 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

Save Print

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)

I love seeing your recipes.

… and if you want more:

Try the #PlantsForAWeek challenge by grabbing my brand new E-Book!

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

Save Print

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)!

Try the #PlantsForAWeek challenge by grabbing my brand new E-Book!

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

Save Print

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.

Want more?

This week’s email was the so-called ‘healthy’ egg (not so healthy…)

Nacho Cheeze Fries… with a secret ingredient | Vegan + GF

September 6, 2018 By julia

Cheezy Poutine? Potato Nachos? Secretly Nutritious Cheese Fries? I DID NOT KNOW what to call this masterpiece. But, I think Nacho Cheeze Fries says it all, ya?

It’s nachos, but with fries.

It’s cheezy, but it’s a special cheeze sauce.

It’s mega nutrient-dense with the hidden ingredient of… red lentils!!!!

Red lentils are nutritional powerhouses, plus they have the magic ability to morph into a creamy sauce. In other words, they deserve to be the star secret ingredient to most things, especially this super delish, comfort-food kinda meal.

If you’re looking for a sneaky way to pump more plant protein into your kids (and yourself), look no further.

This is a good one for a back to school week dinner in 30 minutes.

Serve it up with a side salad, or integrate the salad into the meal by wrapping each cheezy fry in a romaine leaf (my go-to lazy dinner).

You can get creative with your toppings too. I used smoked tofu (found at most grocery stores), for some smokiness and ‘meatiness’, and green onion to keep it fresh. Go for it though! Here’s some more ideas for toppers:

corn
beans
edamame
red pepper
artichokes
sautéed mushrooms
caramelized onions
veggie ground
cashew sour cream
pulled jackfruit

What ever you do, please show me by tagging @hookedonplants on instagram. I love seeing your recipes!

Nacho Cheeze Fries with a secret ingredient

Save Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Satisfying in flavour and comfort, with secretly hidden nutrition! These nacho cheeze fries are a fun switch up to the typical nacho platter, with red lentil cheese sauce stealing the show. (Prep time doesn't include the optional lentil soaking)

Author: Jules

Recipe type: dinner, lunch, snack

Serves: 4

Ingredients

Fries:
4 russet potatoes OR 2 large sweet potatoes, rinsed, scrubbed and dried, then sliced in ¼ inch thick fry shape
1 tsp garlic powder
1 tsp onion powder
2 tsp avocado or coconut oil
½ tsp sea salt or Himalayan salt
Toppings:
½ block smoked tofu, diced
2 green onions, diced
1 jalepeno pepper, sliced in thin rounds
Salsa of choice for the side
Red Lentil Cheese Sauce:
1 cup red lentils (soaked a few hours if possible, then rinsed, for best nutrition and digestion)
1½ cup water or veggie stalk
1 tsp garlic powder
1 tsp onion powder
¼ tsp salt
½ cup nutritional yeast
¼ cup soy milk, unsweetened, unflavoured
**optional: ¼ cup vegan mayo for extra creaminess

Instructions

Pre-heat oven to 425°F
Mix the chopped potatoes with the oil and spices (except the salt!) in a bowl until evenly coated. Spread them out on a parchment-covered (or reusable baking sheet-covered) baking pan so they aren't touching each other!
Bake for 30-40 minutes, on the middle rack, flipping the fries over half way through.
Season with salt when they're done.
Meanwhile, cook the lentils: Add the lentils to the pot with 1½ cups liquid, bring to a boil, then simmer for 10 minutes (15 minutes if they weren't pre-soaked)
Make the Red Lentil Cheeze Sauce: add the cooked lentils, garlic powder, onion powder, salt, nutritional yeast, mayo (if using), and soy milk to your blender and blend until smooth. Once blended, mix in the smoked tofu chunks.
Layer it up to serve! Fries first, then cheeze sauce, then green onion and jalepeno. Enjoy!

Want more?

This week was a round up of must-see documentaries!

BBQ’d Cheesy Sweet Potato Pierogies | Vegan

August 17, 2018 By julia

Little packages of goodness! Yup, Cheesy Sweet Potato Pierogies in all their glory, and completely veganized.

Top it all off with some Tofutti or cashew sour cream and caramelized onions to impress any fantastic Polish grandma in your life.

This one’s fun to make with kids, because I’ll admit, it takes some steps. Easy steps, yes, but they just take a bit of love and time to go through. So, throw on that cute apron, crank up the tunes and call your little buddy up to join the pierogi party (thanks Ava!)

This recipe makes 40 incredibly satisfying pierogies (8 servings-worth), so you can boil & freeze them, and say goodbye to those last minute weeknight dinner freak outs in the near future.

Hello there you chewy, comforting, tasty parcels of love.

This is comfort food to the max, and pretty much making art in your kitchen. Have fun;)

Cheesy Sweet Potato Pierogies | Vegan

Save Print

Prep time

1 hour 15 mins

Cook time

30 mins

Total time

1 hour 45 mins

A comforting, flavourful favourite, veganized! Filled with sweet potatoes and cashew cheese, and topped off with caramelized onions and cashew sour cream. *Prep time doesn't include the overnight soaking time for the cashews!

Author: Jules

Recipe type: pierogies, dinner, comfort food

Serves: 40 pierogies

Ingredients

Dough:
3 cups all purspose flour
½ tsp salt
⅓ cup coconut oil, melted
¾ cup - 1 cup water
Sweet Potato Filling:
1 large sweet potato, chopped
½ tsp smoked paprika
⅛ tsp salt
1 tsp onion powder
2 cloves garlic, minced
Cashew Cheese:
1 cup raw cashews, soaked for at least 2 hours (or overnight), drained and rinsed (**** If making cashew sour cream, soak 2 cups of cashews)
¼ cup nutritional yeast
2 tbsp freshly squeezed lemon juice
¼ tsp garlic powder
¼ tsp salt
¼ tsp freshly ground black pepper
⅛ cup water (more if needed for blending)
Extras:
½ cup chives, minced
1 large onion (red or sweet), sliced thinly
Cashew Sour Cream

Instructions

Make the dough: in your electric mixer, or a large bowl, stir together flour, salt and coconut oil. Then add in water a little bit at a time until a ball forms. If too dry, add more water, if too wet, add more flour.
Knead the dough for 4 minutes on a floured countertop, then wrap it in sarran wrap and place it in the fridge for 30 minutes. Now it's time to make the two fillings.
Make the sweet potato filling, steam the sweet potato for 8 minutes. Transfer to a bowl, then mash in the rest of the filling ingredients until they're evenly distributed and the sweet potato is smooth.
Make the cashew cheese, blend all cashew cheese ingredients together in your food processor until smooth.
Roll out the dough on a large floured counter until it's 2-3mm thick. Using a mason jar lid, press as many circles in the dough as possible to create the pierogi circles. Pull up the in between extra dough, roll it out again and make more circles. Repeat until all dough is used up.
Fill em' up! Use an ice cream scooper to place a ball with half sweet potato filling and half cheese filling onto each pierogi circle (just off center). Wet the edge of one half of the pierogi, and fold the other half over the filling to the wetted edge. Press the edges together with a fork to form a half crescent pierogi shape.
Bring a pot of water to a boil. Place about 10 pierogies in to the boiling water at a time (making sure they don't stick to the bottom) and let boil 7 minutes. Set aside in a strainer. Repeat until all are boiled.
Meanwhile, sauté onions: heat a pan to medium heat, add onions, let cook for 2 minutes, deglaze with balsamic vinegar. Let sauté for 8 minutes, adding more balsamic if they're sticking.
Option 1: BBQ! Set BBQ to 400° and bake pierogies on a cookie sheet with parchment or a reusable parchment sheet for 10 minutes, flipping once.
Option 2: Fry! Bring a pan to medium heat, use a tsp of coconut oil, then place the pierogies into the pan for 3 minutes a side.
Option 3: Freeze! Let pierogies cool in a single layer on a baking sheet in the fridge or freezer. Then place in a reusable ziplock and freeze for up to 6 months (if you don't eat them before that).
Serve them up with this Cashew Sour Cream, frech chives, and sautéed onions! With a side of greens (I steamed broccoli, and mixed it with tamari and nooch, YUM).

Want more?

This week is all about the incredible innovators in the vegan seafood realm!