Vegan Savoury Biscuits

A delicious side for all kinds of soups and stews, served along a posh brunch, or just a great snack for when you want something on the savoury side. These are crumbly and flaky and always impress.

This recipe is for garlic black pepper biscuits, but you can play around with different flavour combinations to make whatever you like!

Serves: 8 – 12, depending on how large you make the biscuits.

Ingredients:

  • 3 cups all-purpose flour.
  • 1 tbsp baking powder.
  • 1/2 tbsp salt.
  • 1/2 tbsp sugar.
  • 1/2 tsp baking soda.
  • 1/2 tsp pepper.
  • 3/4 cup vegan butter, cubed, keep very cold for best results!
  • 3/4 cup rice milk or other vegan milk substitute.
  • 1 clove garlic, finely grated and mixed into the milk.
  • 1 flax egg (1 tbsp ground flax with 3 tbsp water).

Cooking instructions:

Mix together dry ingredients in a large bowl. Add the butter substitute and rub into the flour mixture using your fingertips or a pastry cutter until you have a rough, crumbly mixture, with lumps of butter about the size of peas.

Make a well in the flour mixture and add the flax egg and the milk substitute, then stir until a rough, shaggy dough is formed.

Turn out onto a floured work surface and press the dough flat, then fold it in half and repeat. Press hard and avoid touching the dough for too long, as that will make the the butter melt and make the biscuits tough. Fold 3 to 4 times until the dough is mostly smooth, but still fairly dry.

Cut using a round cookie cutter, and place on a parchment-lined baking tray, leaving at least 2 cm between biscuits. You can squish the dough back together and cut biscuits out again, but the more times you do this the higher the chance of the biscuits being tough. Bake at 400 F/200 C for 15-20 minutes, until fully risen, browned on top, and crispy all over.

Enjoy!

 

 

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Southwest-style Vegan Tacos

Tacos are a delicious, fun option for any get-together! Instead of worrying about serving guests something they dislike, let them choose what to put on their tacos! Plus it makes for a more interactive dinner, if that’s what you’re into.

This taco recipe is divided into a few different components. Feel free to substitute ingredients and try a bunch of different things, whatever you like!

Prep time: ~60 min
Serves: 4-6
Gluten-free (if using corn tortillas)

Ingredients:

  • Tortillas or tortilla chips.

Guacamole:

  • 2 ripe avocados, mashed.
  • 1 clove garlic, finely minced.
  • salt
  • pepper
  • lime juice

Mix everything together well.

Corn Salsa:

  • 2 cobs of corn, boiled and cooled, kernels cut off the cobs (defrosted frozen corn works fine too!).
  • 2 tomatoes, finely chopped.
  • 1 bunch cilantro, finely chopped.
  • 1 red onion, finely chopped.
  • 2 jalapenos, finely chopped.
  • salt
  • pepper

Mix everything together well.

Rice and beans:

  • 1 can black beans, rinsed well.
  • 2 cups cooked rice.
  • 1/2 tsp each cumin, coriander, garlic, and chili powder.
  • salt
  • pepper
  • olive oil

Fry the beans and rice lightly in the oil. Add in the spices and stir well, continuing to fry until just fragrant.

Vegan Tartines (Open-faced Sandwiches)

Tartines are French style, open-faced sandwiches topped with all sorts of delicious ingredients. Perfect for brunch, if you want to show off a little to your friends, or if you just feel like having something delicious, healthy, and colourful all to yourself!

Here are just a few ideas of how to dress up a simple slice of bread:

  • Avocado, Roasted Corn, and Pico de Gallo Tartine
  • Oven-roasted Tomato, Arugula, and Asparagus Tartine
  • Hummus, Bell Pepper, and Watercress Tartine

You can also turn these into normal sandwiches if you need to take lunch on the go!

Prep Time: ~20 minutes, depending on the tartine.
Serves: 2 per tartine.

Ingredients:

For the Avocado and Corn Tartine:

  • 1 flatbread, cut in half and toasted.
  • 1 avocado, mashed.
  • 1 cob of corn, kernels cut off the cob (frozen corn is also fine, just let it thaw completely first!).
  • 2 large tomatoes, finely diced.
  • 1/4 red onion, finely diced.
  • 1 clove garlic, finely diced.
  • juice of 1 lime.
  • 1 tsp olive oil.
  • salt.
  • pepper.
  • 1 small handful cilantro, leaves plucked from the stems.

Preheat your oven to 400 F/200 C. Line a baking sheet with parchment paper, then place the corn kernels on it. Toss lightly with olive oil, salt, and pepper, then place in the oven for 10-15 minutes, until the corn is fully cooked and begins to blacken in a few areas.

In a bowl, mix together the tomatoes, red onion, garlic, most of the lime juice, olive oil, and season with salt and pepper. Set aside. Mix the remaining lime juice with the avocado.

To assemble: Spread a layer of avocado on the toast, then plenty of corn on top of that, and finish with the pico de gallo. Sprinkle a few coriander leaves on top for garnish, and voila!

For the Tomato and Asparagus Tartine:

  • 2 slices ciabatta bread, lightly toasted.
  • 1 large handful red cherry tomatoes, halved.
  • 1 large handful yellow cherry tomatoes, halved.
  • 1 small handful asparagus, woody parts of the stem removed, and cut into bite-sized pieces.
  • 2 cloves garlic.
  • olive oil.
  • salt.
  • pepper.
  • 2 handfuls baby arugula.

Preheat your oven to 400 F/200 C. Place the tomatoes and asparagus on a lined baking sheet. Grate the garlic cloves over the top. Drizzle with olive oil, then season well with salt and pepper. Toss to coat, then place in the oven for 5 to 10 minutes, until the skin on the tomatoes begins to shrivel and the asparagus is cooked.

To assemble: Drizzle a small amount of olive oil onto the bread, then add a generous amount of the roasted tomatoes and asparagus. Top with a handful of arugula, and enjoy!

For the Hummus and Bell Pepper Tartine:

  • 2 slices sourdough, lightly toasted.
  • 1 can chickpeas, drained (reserving the liquid) and rinsed.
  • 1 clove garlic.
  • 2 tsp tahini.
  • juice of 1/2 a lemon.
  • 2 tsp olive oil.
  • salt.
  • pepper.
  • paprika
  • 1 red bell pepper, cut into thin strips.
  • 1 yellow bell pepper, cut into thin strips.
  • 2 handfuls watercress.

Place the chickpeas, garlic, and tahini in a food processor and mix on low. Slowly add in the lemon juice and olive oil, blending until smooth. If the mixture is still too chunky, add a little of the chickpea water from the can and blend again, until the desired consistency is reached. Season well with salt and pepper.

To assemble: spoon a good amount of the hummus onto the bread, and sprinkle a light dusting of paprika over the top. Add plenty of bell peppers on top of that, and finish with a handful of watercress. Enjoy!

Easy Mulled Wine

A wonderful, cozy drink for fall and winter, this has always been a big hit at Thanksgiving and Christmas parties!

Mulled wine is popular all over Europe, and for a very good reason! It’s warm, deliciously spiced, and makes those chilly grey days feel a little brighter.

I’ve included a recipe for both red mulled wine and white mulled wine! The red is a bit heavier in flavour and spices, the white is a bit lighter and sweeter, but both are delicious!  For a white, I’d suggest a Chardonnay or Sauvignon Blanc and for a red, a Pinot Noir or a Merlot.

Prep time: ~20 minutes
Gluten-free
Serves 8-12

Ingredients:

For the white mulled wine:

  • 1 bottle (750 ml) white wine.
  • 1 orange.
  • 5 cloves.
  • 3 star anise.
  • 2 cm fresh ginger, peeled and sliced thinly.
  • 3 tbsp white sugar.
  • 1/2 cup water.

For the red mulled wine:

  • 1 bottle (750 ml) red wine.
  • 1 orange.
  • 1 lemon.
  • 5 cloves.
  • 2 star anise.
  • 2 cinnamon sticks.
  • 2 cm fresh ginger, peeled and thinly sliced.
  • 3 tbsp white sugar.
  • 1/2 cup water.

Cooking Instructions:

For the white wine:

Rinse the orange well under warm water. Using either a vegetable peeler or a zester (one that cuts the peel into thin strips), remove as much of the peel as you can without getting any of the pith. Juice the orange.

In a pot over medium-low heat, mix together the sugar, water, orange juice, orange peel, and spices. Once the sugar has dissolved, add in the wine, reduce the heat to low, and cover the pot to prevent the wine from evaporating. Allow to mull for at least 5 minutes, then reheat on medium-low until the wine is nice and hot.

For the red wine:

Rinse the orange and lemon well under warm water. Using either a vegetable peeler or a zester (one that cuts the peel into thin strips), remove as much of the peel as you can without getting any of the pith. Juice the orange.

In a pot over medium-low heat, mix together the sugar, water, orange juice, orange and lemon peel, and spices. Once the sugar has dissolved, add in the wine, reduce the heat to low, and cover the pot to prevent the wine from evaporating. Allow to mull for at least 5 minutes, then reheat on medium-low until the wine is nice and hot.

Vegan Sweet Buns

Soft, sweet buns that are perfect with a soup or stew, or with jam for breakfast in the morning! These are a family recipe, which only required a couple modifications to make vegan, and tastes just as good!

Prep time: ~3 hours.
Serves: 12-14

Ingredients:

  • 1/4 cup canola oil (or other neutral oil).
  • 1/4 cup sugar.
  • 1 tsp salt.
  • 1 1/2 cups almond milk (other vegan milks, and even water, work fine too!)
  • 2 tsp dry-active yeast.
  • 1 flax egg (1 tbsp ground flax mixed with 2 tbsp water, let sit for 5 minutes).
  • 4 1/2 cups flour.

Cooking Instructions:

Place the oil, milk, and sugar in a small pot over low heat. Stir occasionally, until the sugar is dissolved.

In a large bowl (or stand mixer if you have one), mix together 2 cups of the flour and the salt.

Once the sugar is dissolved, take the pot off the heat. Let it cool down until it’s just warm, then stir in the yeast. Wait a few minutes for the yeast to begin to activate, then form a well in the flour and add in the milk mixture and the flax egg.

Beat until smooth, using either your hand or a firm spatula (if using a stand mixer, use a dough hook). Gradually add in the remaining flour, working the dough until smooth and elastic. If it’s too sticky, add a bit more flour, and if the dough is too dry, add a bit more water.

Remove the dough from the bowl and form it into a smooth disk. Rinse the bowl (don’t use soap, just warm water!), then grease the bowl with a tiny bit of oil. Place the dough back in the bowl, flipping it a couple times to make sure all sides are nicely greased.

Cover with a clean kitchen towel or some plastic wrap, and set in a warm place to proof for 45 minutes to an hour, until it has doubled in size.

When your dough is ready, remove it from the bowl and knead on a floured surface for 5 minutes. Cover it with a towel or plastic wrap, and let it rest for 5 minutes.

Grease 2 loaf tins with a good amount of oil. Divide the dough in half, and roll each half into a snake about 10 inches long. Cut them into even pieces 1 1/2 to 2 inches long. Roll each piece into a smooth ball, tucking the sides underneath until the top is nice and smooth. You should end up with 6-8 balls of dough per loaf tin, depending on how large you cut the pieces.

Place the buns into the loaf tins, then cover them and set aside for another 45 minutes.

Preheat the oven to 375 F/ 190 C. Bake the buns for 15-20 minutes, until they’re golden on top and sound slightly hollow. If they begin to brown too quickly, turn the heat down to 350 F/180 C.

Vegan Chow Mein

This is a Cantonese-style chow mein, served on a bed of crispy fried noodles. Traditionally, one would use egg noodles, but here I’ve replaced that with thin rice noodles, to keep it vegan! As usual, not exactly authentic, but not too far off either.

Prep Time: ~45 minutes
Serves: 4-6

Ingredients:

  • 1 tbsp garlic, peeled and minced.
  • 1 tbsp ginger, peeled and minced.
  • 1 tsp crushed chili peppers.
  • 2 tsp vegetable oil.
  • 2 carrots, peeled and thinly sliced.
  • 1 small head broccoli, cut into small florets.
  • 1 large handful snow peas, washed, with the ends trimmed off.
  • 2 bunches baby bok choy (or a small handful of cabbage), cut into thin strips, leaves separate from the stems.
  • 1 small handful water chestnuts, sliced if desired.
  • small handful green onions, finely sliced.
  • 3 tbsp vegan oyster sauce – this can be bought at some supermarkets, or if you’re feeling adventurous, make it yourself! Here is a pretty good recipe with ingredients that are pretty easy to get ahold of.
  • 1 tsp soy sauce.
  • 1 tsp sugar.
  • pinch of white pepper.
  • splash of water.
  • thin rice noodles (such as vermicelli).

Cooking Instructions:

Place a large frying pan or wok over medium heat with some vegetable oil in the bottom. When hot, toss in the ginger, garlic, and crushed chilis. Fry those for a few minutes, stirring often, until they become fragrant.

Next, add in the carrots and the broccoli, and cook until they begin to soften slightly. Add in the peas and bok choy stems, fry for a minute, then the bok choy leaves, water chestnuts, and green onions. Fry everything for a minute or two, then add in the oyster sauce, soy sauce, sugar, pepper, and water. Stir to coat, then reduce the heat slightly until your noodles are ready.

Heat up another frying pan on medium-high heat with a splash of oil in it to fry off the noodles (you don’t have to fry them, but it makes the dish so much better!) Boil the noodles until just cooked, then drain them and splash them with a bit of cold water to prevent them from going soggy. Toss them in the frying pan and stir them often, cooking until they begin to go nice and crispy.

Scoop some noodles into a bowl, then top with the vegetables, and enjoy!

 

 

Vegan Peanut Butter Chocolate Cookies

Peanut butter chocolate chip cookies – for all the Reese’s lovers out there! These are indulgent, soft on the inside and crisp on the outside, chock full of peanut-chocolate goodness!

Prep time: ~45 min
Makes 18-24 cookies, depending on how large you make them.

Ingredients:

  • 1/2 cup margarine/vegan butter, softened.
  • 1/2 cup peanut butter.
  • 1 cup soft brown sugar.
  • 1/2 cup white sugar.
  • 2 flax “eggs” (Instructions for this below!)
  • 2 tbsp warm water.
  • 2 tsp vanilla extract.
  • 2.5 cups flour.
  • 1 tsp baking soda.
  • 1 tsp salt.
  • 1.5 cups semi-sweet chocolate chips.

For the flax eggs: You’ll need 1 tbsp ground flax seeds and 2.5 tbsp water for each “egg”.  Mix together thoroughly in a small dish and set aside for 5 minutes to thicken before using.


Cooking Instructions:

Preheat the oven to 375 F/190 C. Mix together the margarine and peanut butter until smooth. Add in the sugars and cream until fluffy. Add in the “eggs”, the water, and the vanilla. Mix until just combined.

Sift together the flour, baking soda, and salt, then fold the dry ingredients into the wet. Fold them just until you don’t see any more streaks of flour, then add in the chocolate chips. Don’t overmix the dough!

Line a baking sheet with parchment paper and scoop the cookies, 3-4 tbsp per cookie, onto the sheet. Press them down slightly with a wet hand, making sure to leave a couple centimeters between each cookie so they have room to expand.

Bake for 12-15 minutes, until the edges are golden and crisp but the middle is still slightly soft. Allow to cool for a minute, then enjoy!

Watermelon Mint Lemonade

A super refreshing drink perfect for hot, sunny, summer days! One of my personal favourites as well.

Prep time: ~20 minutes
Serves: 10-12
Gluten-free

Ingredients:

  • 1/4 watermelon, cut into small chunks.
  • 1 large bunch mint.
  • 1 cup white sugar.
  • 250 ml water.
  • 1 pinch salt.
  • 250 ml lemon juice.
  • 2 liters cold water.
  • sprig of mint for garnish (optional)

Cooking Instructions:

First, we’re going to make a watermelon-mint syrup. Place the sugar, water, watermelon, and mint in a pot on high heat. Stir occasionally, until all of the sugar is dissolved and it comes to a boil.

Take it off the heat and remove the mint leaves. Allow to cool, then place the syrup and watermelon chunks in a blender and blend until smooth.

Take a large pitcher and pour the lemon juice in. Strain in the watermelon syrup to avoid any seeds getting in the lemonade. Add the cold water. You may want a little more or a little less water, depending on how strong you like your lemonade!

Stir the whole thing up, then serve over ice, garnished with mint if desired, and enjoy!

Cucumber and Dill Salad

A delicious and refreshing salad for the hot summer months. Super quick and easy, this is a perfect side dish for anything you throw on the barbecue, like veggie kebabs!

Prep time: ~10 minutes
Serves: 4-6
Gluten-free

Ingredients:

  • 2 English cucumbers, very thinly sliced.
  • 1 large handful dill.
  • 1 small handful mint.
  • 2 tbsp olive oil.
  • 2 tsp apple cider vinegar.
  • salt.
  • pepper.

Cooking Instructions:

Pick the leaves off of the dill and mint, leaving the larger stems behind. Tear the dill into smaller fronds, then finely slice the mint leaves.

In a large bowl, mix the cucumber with the oil, then add in the herbs, salt, and pepper. Toss well to coat, then stir in the vinegar. Give it one last toss, and it’s ready to go! You can also leave this salad in the fridge for a few hours to pickle in the vinegar if you’d like.

Vegan Chocolate and Coconut Truffles

These are deliciously creamy and rich, with a lovely hint of coconut! Incredibly easy to make, though they do take a while to set in the fridge before you can eat them. If you can’t have dairy for whatever reason, these are a great option.

Prep time: ~4 hours, largely inactive
Serves: 8-10
Gluten-free

Ingredients:

  • 300 g dark chocolate.
  • 2 tbsp coconut oil.
  • 1 can coconut milk (240 ml).
  • 1-2 tbsp icing sugar.
  • 1 tsp vanilla extract.

Heat the coconut milk on low heat on the stove, or in the microwave, stirring often to make sure it’s heated evenly. Break the chocolate into small pieces and place in a large bowl with the coconut oil.

Once the coconut milk is hot, pour it over the chocolate and oil. Leave it for a moment to begin melting, then stir well, making sure all of the chocolate and oil has completely melted. Pour in the vanilla extract, then sift in the icing sugar, being careful to keep the truffle mix completely lump-free.

Place the chocolate mixture into a shallow bowl or a casserole dish (this will make it easier to scoop into balls later), then cover with plastic wrap and leave in the fridge for 4 hours.

When the truffle mix has set, use a tablespoon to scoop out the desired amount, then roll with your hands to form smooth balls. Decorate them however you like: toss them in powdered sugar, cocoa powder, chocolate sprinkles, desiccated coconut, chopped nuts… the possibilities are endless! Pop them back in the fridge for a few minutes to firm up again, then enjoy!