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Entertaining
Cauliflower Mashup, Griddled Tofu and Greens from [in the oven]
Wanted to try something new and we were craving cauliflower and it led to this. It’s seriously good, we’re already planning when we’re going to make this dish again. Rosemary, juniper, sumac, fennel, garlic…mmm tempted yet? It has three main components, but with a bit of multitasking it shouldn’t take longer then 40 minutes to put together. Give it a good read through and you’ll be set! It’s well worth it.
Festive Rosemary Olive Pate
This Festive Rosemary Olive Pate is vegan and gluten free, and is made with pecans, which can easily be substituted for almonds, walnuts, or even hazelnuts.
It’s very festive, and was my vegan dish for a potluck I went to last weekend. It was one of those dishes I whipped up without a recipe, with an inkling of inspiration, and was ecstatic when tasting the first bite.
Vegemeister!
I have been completely inspired by Joni Marie Newman’s book, Vegan Food Gifts! It’s full of creative, beautiful gifts that you can make for your friends and family over the holidays. The book provides packaging recommendations, includes gift tags that you can scan, AND has recipes for making your own flavoured adult beverages!
Sweet Potato Gnocchi
Sweet Potato Gnocchi
Hello again! Thanks for the warm welcome we’ve received already, we are very excited to share our cooking and baking adventures with you guys. Hopefully you enjoy it as much as we do!
Vegan Jalapeno Poppers (Baked & Gluten Free!)
These are super fun to make, and eat! And as Jen pointed out, kinda looks like deep-fried rats, so would be perfect for nibbling on while handing out goodies to the neighbour kids. A bit labour-intensive, but worth it. And this vegan cheese recipe that I linked to below, is AWESOME!
Hazelnut Cranberry Roast En Croute + Coconut-Miso Gravy
I had just had to share with you how much I enjoyed Field Roast’s Hazelnut Cranberry Roast En Croute. I made my Thanksgiving dinner a little late this year (two night’s ago) and am still enjoying the leftovers – very happy. On the menu: This ‘just like Mom’s’ stuffing recipe, minus the tempeh, mashed potatoes, roasted maple carrots, and the Hazelnut Cranberry Roast En Croute, all drizzled with a coconut-miso gravy – yum!
Salsa Sam’s Spicy Bean Salsa
I tasted this salsa at a house party last weekend with tostito scoops and was literally blown away by it. The recipe itself is amazing but what appealed to me the most was that it was SUPER high in protein, low in carbs and easily tweakable as an addition to my pre-fitness competition diet.
Val’s Homestyle Potato Salad
When I was growing up, my mom Val was reputed to have the best potato salad ever. My whole extended family eagerly awaited her creamy, mayo and egg rich dish at summer barbecues and potlucks. She’d sprinkle a bit of paprika on the top, and we’d all stand in line with our paper plates, watching carefully to make sure no one took more than their share from the large communal bowl. That’s just how my family used to roll.
I replicated it last weekend with no animal ingredients, and the result was a flavourful, creamy salad accented with smoked paprika to give it that homestyle, ‘just like Val used to do it’ feel.
Wild Mushroom Tart with Basil Cashew Cream
I don’t often impress myself with a meal. I ho-hum and receive the praise of others graciously, but more often than not, I think I could have done something better. That is not the case with this recipe! It was an amalgamation of a non-vegan Mushroom Tart recipe on epicurious, and a recipe for Basil Cashew Cream from the Millennium Cookbook, which I altered slightly. The combo was to-die-for! Flakey puff pastry (what an incredible product!) and wild mushrooms from Hui’s Organic Mushrooms in Aldergrove (available at the Vancouver Farmer’s Market) were SO DELICIOUS!
Corn-on-the-cob with Coconut Milk
Nothing says summer like corn-on-the-cob! This Tanzanian recipe is a really unique and delicious version of the classic North American backyard fare, from the One World Vegetarian Cookbook. It’s a definite crowd pleaser and easy to prepare…and we’ve asked this before but…has there ever been something made with coconut that wasn’t delicious?
Kale Slaw with Barbecue Crumbles
If you don’t already receive the VegNews Magazine emails, I suggest you sign up, because they have source out some of the yummiest recipes around. This Kale Slaw recipe graced my inbox a few days ago, and I just knew it would be perfect for entertaining friends. It was such a crowd pleaser; delicious & flavourful, and gone in mere minutes! I highly recommend this for your next ‘do’, or tonight’s Meatless Monday dinner. A big thanks to VegNews for this one!
Tropical Quinoa Salad with a Ginger-Lime Vinaigrette
I made this for a super fantastic beach day some friends and I had this past Sunday! It was light, refreshing, and held up in the heat. The sweet, soft mango was by far the most popular ingredient, complimenting the crunchy red pepper and cuke. You can hold back on the red pepper flakes, or amp them up, to your liking.
Cherry Caipirissima
This incredible summer sipper comes from my friend Wade, who spotted it in the NY Times, and thought I would like it. He was right, so right. Sweet cherries, sour lime, a gorgeous magenta hue…need I say more? We enjoyed these with homemade salsa and tropical veggie skewers on the bbq. It was a perfect summer afternoon. For those of us on the west coast, summer has (just now) arrived, and it is glorious. Soak it up while it’s here.
How to Incorporate Beautiful (and Edible!) Flowers into your Meals
Edible flowers have long been used in cooking for decoration and flavoring. They make a beautiful garnish, but they can also be an integral part of any recipe. Different flowers bring unique flavors and colors to a dish. Some flavors are just the thing for sweet dishes, while other flowers are more suitable to savories. While some vegetable flowers and wild plant foods might require a foraging expedition or a visit to the local health food market, many edible flowers are available for convenient home delivery. Clever cooks can get flowers delivered in the evening so that they are fresh and in time for dinner.
Salsa Sam’s Cactus Salsa
One of our favourite culinary findings from our trip to Mexico last February, was the delicious and tender Nopales, or Prickly Pear Cactus. It could be found fresh in the produce section, or pickled. We enjoyed it on Sopes, in salads, and in Salsa Sam’s homemade Cactus Salsa. Upon our return home, we thought we’d be without it until our next trip to Mexico, as we were stumped on where to find here in Vancouver. That is until we found a big jar of it, along with a fine selection of Mexican imports, and of course, the best tortilla chips EVER, at Fresh is Best on West Broadway. So Salsa Sam went to work on making a batch of her legendary salsa, just in time for Cinco de Mayo!
Chef Chloe’s Herbed Polenta Cutlets with Marsala Mushroom Ragout
Another instalment from my Cookbook Challenge and another sample of the amazing vegan recipes Chloe’s Kitchen has to offer (I also shared Pineapple Not-So-Fried Rice). But that’s it- you’ll have to go buy the book yourself! This meal was proclaimed to be ‘one of the best vegan meals he’d ever had’ by my dinner guest. It is perfect for your omnivorous friends, and perfect for a Meatless Monday Meal!
Chef Chloe’s Pineapple Not-So-Fried Rice
To keep with my recent pledge of delving into my cookbook collection and expanding my culinary knowledge, I decided to start with this sweet and salty Thai rice dish from Chef Chloe Coscarelli’s cookbook, Chloe’s Kitchen. This rice dish was so freakin’ delicious! It took about 1 hour from start to finish, as there are a few different steps, however you can bake the tofu and cook the rice simultaneously to save time.
Mad Men Inspired Cocktail Party Menu
Last night was the fifth season premier of one of our favourite shows, Mad Men. We love the cast, clothes, storylines and overall production value, and of course, the smoking and drinking all day long 
Beetroot Dip
This season’s Taste Magazine, A season for Giving Holiday Gift Guide, is full of great ideas for entertaining over the next couple of weeks. While not many of the recipes are vegan, they can be modified, with this recipe for Beetroot Dip being completely vegan on its own. I made this the other night for a group of friends and they LOVED it! It’s basically a simple hummus recipe, adding steamed beets to get that gorgeous (and festive!) bright fuschia colour.
Pan Fried Oysters with Chili-Lime Pomegranate Molasses
Have you guys heard of Veganseatpencilshavings.com? It is a gourmet vegan recipe site run by our good friend Jenny Duffy, who shared her vegan plight with The Vegan Project as a guest writer. She jumped off the vegan train for a while there, but has since hopped back on and is taking the vegan world by storm!
Rosemary, Walnut and Sun Dried Tomato Tapenade
All I can say about this recipe is…yummers! The combination of flavours is just right, and get even better the longer they sit together.
Salsa Sam’s Mango Salsa
Animal rights advocate and long time supporter and friend of The Vegan Project, Sam Shorkey (middle), is famous for her hilarious accents and her delicious salsas. We recently had a chance to sample one of her salsa specialties and managed to nag her into emailing us the recipe. It’s fresh and sweet take on salsa, and it helps us desperately hang onto the remnants of summer while we devour it along with far too many tortilla chips.
Summer Salads!
Our friend Krystle Charlton is always making the most delicious (and healthy) looking meals for her and her friends. Below are two of her latest summer salad creations. Mango and Quinoa Salad and a fresh asian-inspired salad topped with her Asian Sensation Dressing. Both look fabulous, and really, really good for you. A summer feast on a variety of the season’s finest ingredients sounds great to us – Thanks Krystle!
Julie Beyer’s Versatile White Bean Dip
One of the great things about Julie Beyer’s whole food recipes is their versatility. Many of her recipes can be adapted and combined with other recipes to make delicious and healthy creations. Case in point: her White Bean Dip. Start by making this basic recipe in a big batch, then spice it up with some tasty additions to keep things interesting as you use it in different dishes throughout the week. Yum!
Butternut Curry with Lentil Flatbread
Fortunately for me, my colon hydrotherapist was running 15 minutes behind last night, so I had to sit in the waiting room and flip through the old naturopathic magazines. I found a recipe for a lentil flatbread, and was inspired by its simplicity, especially since my belly has been giving me grief lately and I’ve found ease with less ingredients in my dishes. There is a ton of fiber in this meal, so if your tubes are a little plugged up, this is a delicious way to get things moving.
Do-It-Yourself Veggie Sushi
Who doesn’t love a good sushi date? Sushi restaurants are cheap, quick, and because of the notoriously forgettable service, you’re guaranteed to have lots of time to talk without interruption.
The downfall with sushi restaurants is that there are lots of sacrifices made for that $4.99 vegetable combo. White rice, for starters, is starchy and high glycemic enough on its own before you add all the vinegar and white sugar that makes sushi rice sticky-yummy goodness. The miso soup is almost guaranteed to have remnants of fish sauce/broth (umm, fish from Japan? yikes), which is perhaps a lesser concern than the more than likely msg content (or alternate additives that are basically msg with a name change because msg is so NOT hot right now).
Lauren Mote’s Best Cauliflower Soup Recipe
Photo courtesy of FoodMedic.com
Although we’ve posted a cauliflower soup recipe in the past, we just couldn’t pass up our good friend Lauren Mote’s version sent to us the other day. Everything she makes is delicious and you can never have too many soup recipes, right?
Chickpea Cakes
The other night I had a hankering for crab cakes, so I embarked on a quest to create crispy, ocean-flavoured cakes using items I already had. It was a success! A combination of chickpeas, ground almonds and a sheet of nori, among a few other ingredients, combined to make delicious, savoury cakes perfect for entertaining.
Spanish Tapas at Home
Above: Marinated Artichoke Salad
As you already know we LOVE Spanish tapas, especially from our favourite Vancouver Spanish Restaurant La Bodega, which Jessica G recently reviewed here. Well, as I was perusing through Taste Magazine available at your local BC Liquor Store, I came across recipes for Patatas Bravas and Mushrooms with Parsley Sauce, the very items we love at La Bodega! Added a quick marinated artichoke salad to the menu and a crusty loaf of bread and we brought the delicious tastes of Spain right into our home.
Rustic Apple Galette
Now I must confess, I made a grave mistake while veganizing this recipe for a Rustic Apple Galette. That is perhaps why this slice looks more lumpy and pie like than it should, though I am still posting because it was absolutely delicious and I am confident that it would have been equally pleasing to the eye had I followed the instructions exactly. I foolishly substituted wax paper for parchment paper – don’t do this! About five minutes after I put the galette in the oven, I started to smell burning wax, because it was burning!
Oscar-Worthy Caramel Popcorn
We hosted a little Oscar party last night and bet on 10 major categories with a $5 buy in. Congratulations to our friend Sam for taking home the $40 pot! The event doubled as a vegan potluck and everyone brought over the most delicious dishes! Our friend Lauren Mote brought a rich and creamy Root Vegetable Gratin, Sam brought fresh, hand-chopped salsa and Jen, sweet and spicy Curry-Chili with homemade Corn Bread. We (Jessica & Bridget) prepared our signature Cashew Ricotta Stuffed Tomatoes, Quinoa Collard Wraps, a Savoury Popcorn and a Caramel Popcorn. Needless to say, it was a feast! Everyone was quite pleased with the Caramel Popcorn and even more so after learning that it’s sugar-free. In honour of one of our favourite vegans and her Best Actress Win last night, a picture of Natalie Portman will accompany this recipe. Natalie is definitely better to look at than the sad little photo we took of lasts night’s kernel explosion. But oh man was it tasty!
Ingredients:
2 tablespoons coconut oil + 1/4 cup
1/2 cup organic popcorn kernels
1/2 cup brown rice syrup
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
Method:
In a large pot with a lid, melt 2 tablespoons of coconut oil over medium heat. Line the bottom of the pot with 1/2 cup corn kernels. Cover with a lid and wait until you hear the first few pops. Then start gently rocking the pot back and forth over the element with your hand on the lid. It’s done popping when the smell of fresh popcorn is strong and the pops are few and far between. Remove from heat and toss in a large bowl.
In a small saucepan, melt 1/4 cup coconut oil. Whisk in brown rice syrup and vanilla. Bring to a bubble and then remove from heat and pour evenly over the popcorn. Sprinkle with cinnamon and toss to coat every kernel. You can eat it warm or for a stickier version, let cool, and then devour. Enjoy!
~The Vegan Project
Oscar-Worthy Caramel Popcorn
We hosted a little Oscar party last night and bet on 10 major categories with a $5 buy in. Congratulations to our friend Sam for taking home the $40 pot! The event doubled as a vegan potluck and everyone brought over the most delicious dishes! Our friend Lauren Mote brought a rich and creamy Root Vegetable Gratin, Sam brought fresh, hand-chopped salsa and Jen, sweet and spicy Curry-Chili with homemade Corn Bread. We (Jessica & Bridget) prepared our signature Cashew Ricotta Stuffed Tomatoes, Quinoa Collard Wraps, a Savoury Popcorn and a Caramel Popcorn. Needless to say, it was a feast! Everyone was quite pleased with the Caramel Popcorn and even more so after learning that it’s sugar-free. In honour of one of our favourite vegans and her Best Actress Win last night, a picture of Natalie Portman will accompany this recipe. Natalie is definitely better to look at than the sad little photo we took of lasts night’s kernel explosion. But oh man was it tasty!
Vegan Shanghai Dumplings
These vegan Shanghai dumplings feature a tender, hand-made dim sum wrapper cradling a rich and savoury filling. This recipe makes enough for a four-person Chinese New Year celebration. These dumplings require a lot of time and love, so they are the perfect make-ahead dish. Just freeze them and steam them when you are ready to eat!
Soaked Almond Pesto
To help you stay on track and interested with your healthy/yummy veganism, keep lots of tasty options pre-made in your refrigerator. I try to keep cooked quinoa and brown rice on hand, as well as a homemade salad dressing and a couple sauces and dips.
Ukrainian Christmas!
Long live the extended Orthodox holiday season! For those of you who may not know, the Orthodox religion celebrates Christmas on January 6/7th instead of the 25th, following the gregorian calendar of yore. Quite a few members of our little group have some Ukrainian in them, among other things, thus, we all grew up a on pierogies and cabbage rolls, and look for any excuse to indulge on the dairy heavy cuisine of our ancestors. Our challenge this was to satisfy our friends with a vegan Ukrainian Christmas Feast that could hopefully be comparable to Baba’s. Those were big orthopedic shoes to fill but I think we did it!
Caramelized Pear and “Cheese” Crostini with Balsamic Reduction
These Crostinis were such a big hit at our New Year’s Cocktail Party! The carnivores devoured them, moaning through chews at how delicious they were. They are from a favourite new cookbook, the Skinny Bitch Ultimate Everyday Cookbook, which so far is three for three for recipes to please a crowd. We also tried the Curried Chickpea Cakes (the consistency was questionable, but we did forget one crucial ingredient and are confident that made properly will be outstanding), and the Breakfast Frittata, which made January 1st brunch just that much better.
Festive Cashew-Portobello Roast with Wild Mushroom-Miso Gravy
Here’s the recipe we submitted for the CBC Radio 3 vegan holiday recipe challenge:
Sun Dried Tomato, Spinach and Artichoke Dip
This creamy, savory dip is a great crowd pleaser and the perfect dish to bring to a Christmas party or social gathering.

Ingredients:
1 package frozen chopped spinach, all water squeezed out
1 tin artichoke hearts, chopped
3 tbsp sundried tomato pesto (make sure there is no cheese in it, San Remo makes a great vegan one)
1 medium yellow onion, chopped
6 cloves garlic, chopped
3 tbsp herbes de provence
2 tbsp red chilli pepper flakes
1 tbsp poulty seasoning
1 dollop miso paste diluted with a few tbsp warm water
Half a fresh lemon
1/3 cup veganaise (Add more if you like a creamier dip)
Salt and pepper
Olive oil
Method:
Caramelize onions in frying pan over medium heat (Cook over medium heat til golden brown and sweet). Add artichokes, garlic, sundried tomato pesto, herbes de provence, red chilli pepper flakes, and poultry seasoning. Cook till all ingredients incorporated. Turn off pan. Add chopped spinach and miso. Pour all ingredients into a large bowl. Squeeze fresh lemon over top and stir. Put mixture in fridge til cool. Add Vegenaise.
Presentation suggestion:
You can hollow out a crusty loaf of olive or sourdough bread and pour the dip inside, and serve with slices of baguette or veggies. If making ahead of time, you can also reheat the dip just prior to serving (Just make sure you heat it in a Tupperware container before putting it into the bread bowl).
Courtesy of Contributor Jenny Duffy
~The Vegan Project
Smokey Vegan Basil Pesto
I often find myself with fresh herbs leftover in the fridge that are too limp to cook with, but still too good to throw out. My favourite thing to do with them is throw them into a fresh vegan pesto, which I keep on hand for sandwhiches, paninis, pastas etc. A good vegan pesto is truly a must-have staple in any vegan foodie’s pantry!
Smokey Vegan Basil Pesto
I often find myself with fresh herbs leftover in the fridge that are too limp to cook with, but still too good to throw out. My favourite thing to do with them is throw them into a fresh vegan pesto, which I keep on hand for sandwhiches, paninis, pastas etc. A good vegan pesto is truly a must-have staple in any vegan foodies pantry!
Of course, a pesto can be made with assortment of fresh herbs, nuts and vegan cheeses. Be adventurous and use whatever you have on hand!
Ingredients:
1 bunch fresh basil
1 handful fresh parsley
6 cloves peeled fresh garlic
Handful or so of roasted salted cashews
A chunk of Bute Island’s Smoked Cheddar Sheese
Extra Virgin Olive Oil
Salt and pepper
Method:
Throw all ingredients into food processor. Blend till smooth. Season with salt and pepper if desired. Enjoy!
*Courtesy of Contributor Jenny Duffy
~The Vegan Project
Wild Rice Stuffed Portobello Mushrooms
These portobello mushrooms are stuffed with a mixture of wild rice, reconstituted dried lobster mushrooms and tomatoes, and herbs de provence for that french flair. The result is earthy and sumptuous, and just ‘meaty’ enough for that non-vegan dinner guest. Pairs perfectly with these roasted veggies and your favourite robust red.
Ingredients:
2 portobello mushrooms, wiped clean with a damp cloth and de-stemmed (dice stems to add to filling)
1/2 cup wild rice blend
1 cup water
1 teaspoon vegan margarine
1/2 cup dried lobster mushrooms
1/2 dried tomatoes
1 large shallot
1 tablespoon olive oil
3 teaspoons herbes de provence
1/2 teaspoon each of sea salt and pepper
1/4 cup chopped fresh parsley
Chili flakes to taste
A sprinkling of Vegan Parm
Method:
Preheat oven to 400F
In a small saucepan bring to boil rice, water and vegan margarine. Reduce and simmer until all water is absorbed (about 40 minutes).
Rub portobello mushrooms with a bit of olive oil and place on a baking sheet and pre-bake for 10 minutes. Remove and set aside. You can leave the oven at this temp.
Place the dried lobster mushrooms and tomatoes in a small bowl and pour boiling water over to cover. Let sit for about 10 minutes. Remove from liquid (don’t throw this out! You need it to moisten rice mixture later) and dice.
Saute diced shallot in olive oil over medium heat in a large skillet. Add diced stems, lobster mushrooms and tomatoes, herbes de provence, chili flakes, salt and pepper. Cook for 10 minutes, stirring occasionally. When the wild rice is done, add to skillet and stir until mixed. Add chopped parsley. Now add the leftover liquid from earlier until mixture is well moistened, not soggy. Scoop 1/2 cup or so of the rice mixture into each cap and sprinkle vegan parm on top. Bake for 20 minutes and serve fresh out of the oven.
Enjoy!
~The Vegan Project
Cajun Stuffed Peppers
These stuffed peppers are beautifully colourful and have such a great blend of flavours. The sweet corn balances out the hot and smokey cajun spices perfectly. They are pretty filling on their own, but made with smaller peppers or cut in half, could be a lovely first course at a dinner party.
Ingredients:
1/2 cup dry red quinoa
4 large peppers, similar in stature (cut off the tops and chop up to add to the filling. Scoop out the seeds and white lining to make a little bowl.)
2 tablespoons olive oil
1 small onion, chopped
4 cloves garlic, minced
4 crimini mushrooms, finely diced
2 scallions, chopped
1/2 cup canned corn
1 cup black beans
2 teaspoons cajun spice mix
1/4 cup chopped fresh cilantro
Method:
Preheat your oven to 350F
In a small pot mix 1/2 cup of dry red quinoa with 1 cup water and bring to a boil. Then reduce heat and simmer, covered for 15-20 minutes.
While the quinoa is cooking, saute the onion and garlic on medium heat with the olive oil. Add the mushrooms, pepper tops and cajun spice mix and let cook for 10 minutes or so. When the quinoa is done, fluff it up a bit and toss it in the pan and mix well. If your pan will fit the black beans and corn, go for it and mix it all up. If not, put everything in a large bowl (including cilantro) and mix well. Place the peppers in a square baking dish (this helps to keep them close together to avoid falling over) and stuff the peppers right up to the top. If there is any mixture left over, eat it! Bake for about 30 minutes, but of course times may vary according to pepper size. Remove from the oven and sprinkle fresh cilantro on top. You might want to let them sit for 5 minutes as they are really hot coming out of the oven.
Enjoy!
~The Vegan Project