Stove top popcorn

After discovering the joys of stove top popcorn there is no way I could ever go back to the microwave kind. It is so simple to make and all you need is a large pan, I use a 5.5 quart, kernels and oil.

Start with enough oil to cover the bottom of the pan and add 3 kernels. Don’t forget to cover the pan or you will have exploding popcorn and hot oil all over your kitchen.

These will pop when the oil is ready and you can add the remaining kernels and replace the lid. Generally a 1/3 cup of kernels works for a 5.5 quart pan, but a little experimentation and you will discover how much works for you.

As the kernels pop, continue to shake the pan to ensure all the loose kernels fall to the bottom and continue to heat. This keeps the kernels from sticking to the bottom and burning. Once the popping is finished, remove the pan from the heat and let is sit for a few seconds to make sure are no more last minute pop surprises, then pour into a bowl and sprinkle with salt. For the really daring who aren’t worried about artery clogging butter, add some melted butter or margarine to the top.

Curried Perogies

You wouldn’t think that perogies and curry would go together, but the result is scrumptious. The outside of the perogies soak up the curry flavour, while the inside potato and onion mixture doesn’t change. Make sure you use plain potato and onion perogies as potato and cheddar cheese just doesn’t work with curry.

Ingredients

1 small onion, chopped
1 tbsp hemp oil
2 tbsp Pataks Korma Curry Paste
1 tsp tumeric
2 cups So Nice soy milk
12 frozen Potato and Onion perogies
1 cup frozen green peas

Directions
1. Fry onion in hemp oil until softened.
2. Add Pataks Curry Paste, Tumeric and slowly add soy milk to build a creamy sauce.
3. Add perogies and cook directly from frozen until cooked through.
4. Add grean peas and cook for another 2-3 minutes.

Miso Salad Dressing

I have always enjoyed the miso salad dressing you get in Japanese restaurants, so this recipe seems to be about the same. This salad is good with miso soup before sushi. The measurements are approximate, make changes to suit your tastes.

Ingredients

1/4 cup miso
2 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp sesame oil
1/2 tsp minced fresh ginger OR 1 tsp ginger powder
water as needed (optional)

Directions
Mix together and use over crisp lettuce, shredded carrots and chopped cucumbers for a great Japanese salad.

Peanut Szechaun Sauce

This sauce is great over buckwheat noodles, with some fried tofu and steamed broccoli.

Ingredients
1/2 cup peanut butter
1 tbsp soy sauce
2 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp sugar
hot sauce or chili sauce
1 tbsp hoisin sauce

Directions
Mix together ingredients and pour over sauted vegetables, before adding cooked noodles.

Creamy Maple Sesame Dressing

This Creamy Maple Sesame Dressing is really good and worth a try. I made it without the sesame dressing because I didn’t have any, but substituted hemp oil and it was still delicious. Just scroll to the end of the page where the dressing recipe is located.

I have added the ingredients list here, but please visit Vegan Yum Yum for the full recipe and directions.

Ingredients
1 1/2 Tbs Nayonaise
1 3/4 tsp Balsamic Vinegar
2 tsp Toasted Sesame Oil
1 1/5 tsp Dijon Mustard
1 1/2 Tbs Maple Syrup
1/4 tsp Salt
Fresh Pepper

Banana Oatmeal Muffins

Ingredients
2 large ripe bananas, mashed
3/4 cup soy milk
1 tbsp vinegar
1/3 cup light brown sugar
2 tbsp hemp oil
2 tbsp water
1 cup quick cook oats
1 1/2 cups whole wheat flour
1 tsp nutmeg
1 1/2 tsp baking soda
1 tsp egg replacer

Directions
Mash bananas and then mix together with wet ingredients. Mix together dry ingredients and add to wet. Stir until mixed, then spoon into a greased muffin pan. Makes about 12 small muffins.

Waffles

Ingredients
1 cup whole wheat flour
1 tbsp white sugar
3 tsp baking powder
1/8 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp egg replacer
1/4 cup wheat germ
1 1/2 cups So Nice Soy Milk
2 Tbsp hemp oil
1 tsp vanilla

Directions
Mix the dry ingredients together and then add 1 cup of soy milk. Once mixed in, add the other 1/2 cup of soy milk or more if necessary to get a soupy like mixture. (Once you make one waffle, you’ll know if you need to add more soy milk or not.) Add oil and vanilla.

To make waffles, use the directions for your waffle maker.

Fusilli and Mushrooms

Ingredients
4 cups grams Fusilli Whole Wheat Pasta
1 tbsp Extra Virgin Olive Oil
1 Large Onion, chopped
6 Garlic Cloves, minced
2 cups Cremini mushrooms, sliced
1 cup shiitake mushrooms, sliced
2 tsp Oregano
2 tsp Basil
1 tsp Vegetarian Worcestershire Sauce
1 package Yves Veggie Ground Round Original
1 can Tomato Paste
1 1/2 cup So Nice Original Soy Beverage
1/4 cup Parmesan cheese

Directions
Start the pasta cooking in lots of water with some salt.

In a large non-stick pot, fry onions and garlic in oil. When the onions are softened, add mushrooms, oregano, basil and worcestershire sauce. Fry for 10 minutes, and add water if mushrooms get too dry.

Add in Ground Round, cook for 2 minutes, then add tomato paste and slowly add soy milk while stirring. If the soy milk is added all at once, it may separate, so it’s better to add it slowly. Cook for 3 minutes.

Drain the pasta and add to the mix. Stir in so the pasta will soak up any extra soy milk and add parmesan cheese. Add more parmesan cheese till it suits your taste. Serve and enjoy!

Squash Stew with Feta Cheese

This recipe is taken from Vegetarian Times - April 2007 issue. The recipes originally called for farmer’s cheese, but feta seems to work quite well. The key is the fresh lime juice, cheese and squash. Definitely nothing at all like old fashioned baked acorn squash with butter.

Ingredients
1 Tbsp hemp oil
1 small butternet squash, peeled and cut into 3/4 inch chunks
1 small red onion
1 shallot, minced
1 cup So Nice Original Plus
1 Tbsp oregano
1 red bell pepper, chopped into 1 inch pieces
1 cup frozen green peas
1/2 cup frozen or canned corn
1/2 cup crumbled feta cheese
juice of 1 lime

Directions

1. Heat oil in large skillet. Once hot, add squash, onions and shallot. Cook for 5 minutes or until the onions is softened.
2. Add in Soy milk and oregano, bring to a boil then reduce to a simmer. Cover and cook for 10 minutes.
3. Add bell pepper, peas and corn. Cook covered for 5 minutes.
4. Stir in feta cheese and lime juice. Serve and enjoy.

Substitutions

• Hemp oil with olive or canola oil.
• red onion with any other kind of onion.
• So Nice Original Plus Soy milk with any Soy milk or evaporated cow’s milk.
• shallot with garlic.
• lime juice with lemon juice.
• feta with other cheese, but will really change the flavour.

Vegan Ranch Dip

This recipe is adapted from one in Vegetarian Times - April 2007 Issue. I wouldn’t call this a “Ranch” dip, but it was very good. Perhaps if I had followed the original recipe exactly it might have been better, but I believe it still would have been missing that “cheesy” flavour that ranch typically has.

Ingredients
1 12oz package Nori Silken Soft Tofu
1 cup Tofutti Sour Cream
3 Tbsp white wine vinegar
1 Tbsp sugar
2 tsp dried onion flakes
1/2 tsp garlic powder
1 green onion, chopped
chopped cilantro

Directions

1. Add all ingredients to a food processor and process until smooth and well blended.
2. Add as much cilantro as you prefer or parsley.

Substitutions
The following substitutions can be made if ingredients aren’t available or the following are more suited to your taste. Experiment and find your favourites!

1. dried onion flakes with onion powder
2. garlic powder with garlic salt or fresh garlic, minced
3. green onion with chives
4. cilantro with parsley