Panacea
One stop shopping for vegan and environmentally friendly products.
588 Bloor Street West, Toronto, Ontario M6G 1K4
(647) 350-3269
Thursday, March 19, 2009
Scrambled Tofu with Salsa
1 packet of firm tofu mashed with a potato masher
I chopped onion
Salsa
Fry the chopped onion until lightly browned. Add the tofu until it's lightly browned and crispy. Add the salsa and heat until it's warm.
I served mine with rice. I've also had it on toast. I use mild or medium salsa but you can used h
ot if you like it more spicy.
1 packet of firm tofu mashed with a potato masher
I chopped onion
Salsa
Fry the chopped onion until lightly browned. Add the tofu until it's lightly browned and crispy. Add the salsa and heat until it's warm.
I served mine with rice. I've also had it on toast. I use mild or medium salsa but you can used h
ot if you like it more spicy.
Saturday, October 4, 2008
Roasted Vegetables with Kasha
For the Roasted Vegetables
1 yellow pepper
1 zuchinni
1 red onion
1 clove of chopped garlic
1 can of black olives (drained)
2 tspns of dried basil (or fresh basil)
2 tblspns of olive oil
1 cup of kasha or buckwheat is it's often called
2 cups of water
2 tblsps of olive oil or vegan margarine
Chop the zuchinni, slice the pepper and onion and put in a baking tin with the oil garlic and basil. Roast @ 400f for 30 to 45 minutes.
Meanwhile cook the kasha on the stove top for approximately 20 minutes until soft and all the water has been absorbed.
1 yellow pepper
1 zuchinni
1 red onion
1 clove of chopped garlic
1 can of black olives (drained)
2 tspns of dried basil (or fresh basil)
2 tblspns of olive oil
1 cup of kasha or buckwheat is it's often called
2 cups of water
2 tblsps of olive oil or vegan margarine
Chop the zuchinni, slice the pepper and onion and put in a baking tin with the oil garlic and basil. Roast @ 400f for 30 to 45 minutes.
Meanwhile cook the kasha on the stove top for approximately 20 minutes until soft and all the water has been absorbed.
Tuesday, September 30, 2008
Chick Pea Curry
Having lived in Britain a long time, I took a liking to Indian food. Luckily here in Toronto you can get Sharwood's Curry Powder imported from England, which is the one I use. You can add garlic and fresh ginger in, also potatoes, but I had to omit them as my husband can't eat them, so I cook some brown rice instead. I have tried making curry from scratch using all the fresh herbs and spices but it was never successful. Now I play it safe and use a ready mix curry powder.
2 cans of chick peas almost drained, just save a bit of juice
1 large chopped onion
2 tablespoons of Sharwoods Mild Madras Curry Powder or what ever curry powder you like
Salt and pepper
Oil
Serves 4
Fry the onion in oil until soft then add the curry powder and cook for another minute.
Add the chick peas and cook for another minute or two.
Serve with rice.
If you want to use fresh ginger and garlic, cut into very small pieces and add them when you cook the onions.
If you like potatoes use four medium sized ones cut into cubes and save the juice from one can and cover with and cook until potates are soft.
2 cans of chick peas almost drained, just save a bit of juice
1 large chopped onion
2 tablespoons of Sharwoods Mild Madras Curry Powder or what ever curry powder you like
Salt and pepper
Oil
Serves 4
Fry the onion in oil until soft then add the curry powder and cook for another minute.
Add the chick peas and cook for another minute or two.
Serve with rice.
If you want to use fresh ginger and garlic, cut into very small pieces and add them when you cook the onions.
If you like potatoes use four medium sized ones cut into cubes and save the juice from one can and cover with and cook until potates are soft.
Friday, September 26, 2008
Mexican Tortillas
Toronto Animal Rights Society (TARS) has a bi-weekly potluck dinner and a show or guest speaker after the dinner. The first one I ever attended was a cooking demonstration. Three people came from Mexico to show and tell us about Mexican, vegan food, and what they eat in southern Mexico which is a lot of tortillas made with Maseca flour, a type of corn flour. I saw it as another dinner idea that my husband could eat. I enjoyed the tortillas I sampled, so a few days later I went especially to Perola's in Kensington Market to get some maseca flour. All it needs is salt and water, just follow the instructions on the packet. I like them with black beans, guacamole, tomatoes and hot sauce or salsa.
The tortilla dough is very fragile so you have to be gentle with it. A friend of mine, Antione told me you can also add 50% wheat flour and it makes the dough more robust. The Mexican's use their hands to spread the dough, however I use a rolling pin. Just cook the tortillas on a dry frying pan for approximately 50 seconds before turning over and cooking the other side.
The tortilla dough is very fragile so you have to be gentle with it. A friend of mine, Antione told me you can also add 50% wheat flour and it makes the dough more robust. The Mexican's use their hands to spread the dough, however I use a rolling pin. Just cook the tortillas on a dry frying pan for approximately 50 seconds before turning over and cooking the other side.
Satay Stir Fry
I cheat on this recipe and use Thai Kitchen Peanut Satay Sauce. I've not yet tried to make satay sauce from scratch but intend to one day. If anyone has a recipe that tastes similar to Thai Kitchen please let me know.
1 packet of firm tofu
1 jar of Thai Kitchen Peanut Satay Sauce
1 a can of coconut milk (the other half can be frozen if not used)
1 large onion
Carrots cut into long, thin strips
Bunch of broccoli cut into florets
Or any vegetables you wish to use
Oil
Salt and pepper
Serves 4 portions
Cut the tofu into quarters then cut each quarter into nine pieces and fry with a little oil in a frying pan turing occaisionally until brown and even crispy if you wish.
Fry onions in a wok or cooking pot until almost cooked.
Add other veggies and cook for a few minutes but still crunchy.
Add the peanut satay sauce.
Pour some of the coconut milk into the empty jar of sauce and shake well to get all of the sauce.
Cook until simmering.
Alternatively you can omit the satay sauce and coconut milk and add fresh garlic, ginger and pineapple sauce instead, that's also a good, tasty stir fry.
1 packet of firm tofu
1 jar of Thai Kitchen Peanut Satay Sauce
1 a can of coconut milk (the other half can be frozen if not used)
1 large onion
Carrots cut into long, thin strips
Bunch of broccoli cut into florets
Or any vegetables you wish to use
Oil
Salt and pepper
Serves 4 portions
Cut the tofu into quarters then cut each quarter into nine pieces and fry with a little oil in a frying pan turing occaisionally until brown and even crispy if you wish.
Fry onions in a wok or cooking pot until almost cooked.
Add other veggies and cook for a few minutes but still crunchy.
Add the peanut satay sauce.
Pour some of the coconut milk into the empty jar of sauce and shake well to get all of the sauce.
Cook until simmering.
Alternatively you can omit the satay sauce and coconut milk and add fresh garlic, ginger and pineapple sauce instead, that's also a good, tasty stir fry.
Quinoa Apple Salad
I just threw this together and my husband gave me kudos for it, so I thought I'd share it with everyone.
Cooked quinoa
1 sliced red onion
1 chopped apple
Walnuts (or what ever nuts you like or have in your cupboard)
Dressing
Oil
Orange Juice
Lemon Juice
Sugar to sweeten
I served this with salad greens and chopped peaches
The dressing for the green salad is the same as above, only adding some powdered ginger to spice it up.
Cooked quinoa
1 sliced red onion
1 chopped apple
Walnuts (or what ever nuts you like or have in your cupboard)
Dressing
Oil
Orange Juice
Lemon Juice
Sugar to sweeten
I served this with salad greens and chopped peaches
The dressing for the green salad is the same as above, only adding some powdered ginger to spice it up.
Subscribe to:
Posts (Atom)
