Sauces, Dips & Condiments
We’ve said it before, and we’ll say it again: One of the best ways to make eating more vegetables convenient and tasty is to smother them with a delicious and nutritious vegan sauce or dressing. This creamy concoction is guilt free (packed with nutrition), animal free (duh), and … well, certainly less expensive than conventional store-bought dressings.
Our favourite dish in the world is a falafel wrap. When they are done right that is, but often, they aren’t! We are obsessed with finding the most delicious falafel and figuring out what makes it the best. While we were living in London we stalked down local falafel joints and tasted, examined and critiqued their falafel wraps. We think we’ve decided what a falafel needs in order to be amazing and we’re willing to share that with you. (You’re welcome!)
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.
WOW! I have not been this impressed with a vegan substitute in a while. The World’s First Vegan Egg Yolk, The Vegg, is something special. I was searching the web, looking for the best way to prepare my first taste of this vegan marvel, and came across this idea for Veggy Soldiers and this video by Veggietorials, explaining how to do it. It’s thick, rich and golden yellow, and is perfect for dipping your wholegrain toast in. I cannot wait to use The Vegg again soon!
So we’ve made an Asian inspired dish tonight. We made a Pad Thai and put our own personal spin on it. What does that mean? Well we threw in a bunch of veggies basically. Now, don’t freak out when you first look at the recipe. It does seem a bit daunting with so many steps, but it’s really not. Make sure you give it a good read through and have your ingredients prepped and it’s really not that bad. Basically you you’ve got three things to do: sauce, veggies & the tofu. If you follow the instructions you’ll be fine, and trust us, it’s worth it! We’ve made a lot of Pad Thai’s and we’ve finally created one we love. Hope you guys enjoy it as well!
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!
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.
Whoever invented these incredible little smokey/savoury pieces of heaven is a genius! It is VERY yummy and easy to make. There are a lot of different versions of Coconut Bacon online, and after sifting through them all, I decided to tackle this one at Vegan Good Things (great site!). I liked the ratio of ingredients, and the advice about baking at a lower temperature, which I thought made a lot of sense. Don’t be fooled by the name – it is not bacon! It just resembles some properties of that breakfast staple, without all the heart clogging properties – yay!
Have you tries this delicious and nutritious Sprouted Bean Trio from TruRoots? It is one of my favourite products to keep in my pantry and is very reasonably priced at Costco. It is a mix of sprouted lentils, mung beans and adzuki beans, that cooks up in only 15 minutes!
This creamy pesto was created as a dip for a potluck barbeque, and it was gone before I could write down the recipe! The additions of miso and tahini make it smooth and creamy, with a full flavour that will keep you – and your friends – dipping for more.
You may or may not have noticed, that here at The Vegan Project we love our greens and are always looking for new ways to incorporate them into our daily lives – yes DAILY! It is important, as vegans, to be healthy vegans, for our own well being of course, but also to be shining examples of plant-based health, to possibly encourage others to follow suit.
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.
You can always tell the success of your veggie burger by the amount that has (or has not) spooged out the back end after a couple bites. I’ve been feeling some serious burger envy lately, as my man has been concocting different veggie patties for himself packed with eggs and cheese, and the spooge-factor has been very low. These enviable binders, although effective, can be mimicked quite effectively using the amazing flax egg. So I whipped up these simple veggie patties to enjoy with him tonight on our lovely patio, and they successfully held their form after the telling first bites. You can never have too many varieties of veggie burgers on a vegan food site, I always say.
For the last few weeks now I have not been able to cook or share recipes very much because my ever so talented boyfriend has been renovating our kitchen island (pictured above). And if you’re like me, when you are unable to express yourself through your chosen medium, you start to feel imbalanced, self-doubting and a general sense of ‘hmmph’. I begin to question if this is the path I am meant to be on, and whether my efforts are (while enjoyable) ultimately futile.
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.
This year for the holidays, I wanted to make homemade goodies and put it in jars to give to my loved ones. This Whole Foods Application for iphone gave me some great ideas! It is free, and really easy to navigate through the different features. You can search recipes for specialty diets such as vegan, input what you have on hand and get recipe suggestions, and lots more! If you don’t have an iphone here is the recipe for their Spicy Wine Mustard below. It couldn’t have been more simple! has a bite, so leave out the red pepper flakes if you’re sensitive to heat. Enjoy!
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.
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.
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!
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!
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.
This creamy, savory dip is a great crowd pleaser and the perfect dish to bring to a Christmas party or social gathering.
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
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.
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
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!
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
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
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!
While flipping through a brochure from Manitoba Harvest that was leftover from our launch party, I came across a recipe they had for hemp seed hummus. Hmmm, that sounds interesting…so, I thought I’d give it a try with a few tweaks of my own, of course. The result was a really creamy and delicious new version of a vegan staple. And let’s face it, as yummy as hummus is, it definitely needs an update from time to time. And throwing hemp seeds into the mix adds extra protein and omega fatty acids. I added lots of fresh basil because it grows in my kitchen and is a gigantic monster right now, so I am always looking for an excuse to use it.
2 cans chickpeas (I used about 2 1/2 cups cooked)
4-6 garlic cloves
Zest and juice of 1 lemon
2 tablespoons shelled hemp seeds
2 teaspoons salt
Large handful of fresh basil
1 teaspoon dried basil
1/2 teaspoon dried chili flakes
1/4-1/2 cup extra virgin olive oil
Place all ingredients in a food processor and blend till smooth. If you have an archaic processor such as myself, you may want to bend the chickpeas first, then add the rest of the ingredients that you have roughly chopped first. All done! Should last in the fridge for about 5-7 days.
~The Vegan Project
1/4 cup raw cashews
1/8 cup nutritional yeast
1/2 teaspoon salt
Place all ingredients in a food processor and blend till a fine, crumbly texture is achieved.
Sprinkle on salads, pastas, soups and casseroles…oh heck put it on everything!
Store in the refrigerator between uses.
~The Vegan Project
1 Cup fresh pineapple, chopped
2 Small tomatoes, chopped
1/2 Green pepper, chopped
1 Green onion, chopped
1/2 Jalepeno, seeded and chopped
1 Lime, zest and juice
Salt and pepper to taste
Combine ingredients in a medium bowl and let sit in the refrigerator for about an hour so the flavours can marry (important step).
~The Vegan Project
This creamy pesto is lemony and fresh, super simple and keeps well in a jar in the fridge for a week. Put it on EVERYTHING! (Makes 2 cups)
Creamy Lemon-Basil Pesto
1 cup raw cashews
the juice of 2 lemons
the zest of one lemon
2 packed cups lemon basil (any variety will do)
4-6 cloves of garlic
1 teaspoon salt
1 teaspoon pepper
1 teaspoon apple cider vinegar (i felt like it needed a bit more tang when i tasted it)
1/2-1 cup of olive
water to thin to a desired consistency
Chop the cashews in the blender/food processor first, then add the rest of the ingredients.
~The Vegan Project