Author: Remy

12 Hour Cold Tomato Noodle Soup (Consomme)

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12 Hour Cold Tomato Noodle Soup (Consomme)

Course Main Course, noodles
Cuisine asian, French
Diet Gluten Free, Vegan, Vegetarian
Method Blending, Stove Top
Prep Time 10 minutes
Cook Time 5 minutes
Drip Time 12 hours
Servings 2 servings

Equipment

  • high speed blender
  • cheesecloth 2 yards or so
  • mixing bowl
  • colander or steamer basket

Ingredients

  • 2 lbs tomatoes mixed
  • 2 tbsp olive oil extra virgin
  • 1 shallot large, peeled and thiny sliced
  • 1 clove garlic large, thinly sliced
  • 1 leek white part only, thinly sliced
  • 1 tsp salt kosher
  • 1-2 tbsp tamari or soy sauce
  • 1/8 tsp toasted sesame oil
  • 4 oz noodles cooked

Ingredients for Garnish

  • 2 radish thinly sliced
  • 1 scallion green part, thinly sliced
  • 1/2 cup cherry tomatoes halved

Instructions

  • In a saucepan over medium heat, add the olive oil and once hot, add the leeks. Sauté for 2-3 minutes until tender and fragrant, then add the shallot and sauté for another 1-2 minutes. Add the garlic and cook for 1 minute or until tender, then remove from heat. Transfer the contents of the pan into the blender and set aside.
  • Slice your tomatoes into chunks (I like to quarter them), making sure to remove stems. Add to the blender along with salt and blend until completely broken down.
  • Line a steamer basket or colander with a few layers of cheese cloth (if you're using a looser cheese cloth, don't be afraid to triple or quadruple layer the cheesecloth, you're aiming for a slow drip). Place the lined basket or colander over a larger bowl that sits on top without dipping down too much into it. You want to make sure that what drips out does not touch the bottom of the basket or colander.
  • Pour the contents of the blender into the lined basket or colander and allow to slowly drip into the bowl. Place the bowl into the fridge to allow to drip overnight, or about 12 hours. Do not squeeze or press the mixture down–the key to a clear broth is allowing it to drip.
  • When ready to serve, divide your clear broth into two bowls. Season with a touch of tamari, to taste and add cooked noodles into each bowl. Garnish with sliced cherry tomatoes, scallions, radish and a handful of ice cubes. Finish with a few drops of toasted sesame oil and enjoy.

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Vegan Burger Salad

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Vegan Burger Salad

Course Main Course, Salad
Prep Time 10 minutes
Cook Time 8 minutes
Servings 1 serving

Ingredients

Burger Bowl

  • 1 tbsp neutral oil
  • 1 vegan burger patty of choice
  • 1 bunch gem lettuce sliced, or other greens of choice (iceberg, romaine etc.)
  • 2-3 tbsp vegan cheese shredded
  • 1/4 red onion small, sliced
  • 4-5 pieces pickles of choice pickle chips work great!
  • 1/4 cup cherry tomatoes halved

Vegan Burger Source

  • 1/4 cup vegan kewpie mayo
  • 1 tbsp ketchup
  • 2 tsp sweet relish
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1 tsp rice wine vinegar
  • salt kosher, to taste
  • pepper to taste

Instructions

  • Add oil to a pan over medium heat. Cook the burger patty and break it down using a spatula. Once cooked through, remove from heat and set aside.
  • Assemble your bowl by laying shredded lettuce, tomatoes, pickles, cheese, red onion and burger pieces. Whisk together all sauce ingredients until smooth and serve with sauce on the side or drizzle on top, to taste.

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The Best Veggie Burger (Burgerlords Copycat Recipe)

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The Best Veggie Burger (Burgerlords Copycat Recipe)

Course Main Course
Prep Time 30 minutes
Cook Time 45 minutes
Chilling TIme 3 hours
Servings 15 servings

Equipment

Ingredients

  • neutral oil
  • salt kosher
  • 1 eggplant large
  • 3/4 cup cooked chickpeas drained
  • 1/2 cup roasted cashews roughly chopped
  • 1/4 cup cooked buckwheat groats can use rice instead
  • 1 yellow onion roughly chopped
  • 1 leek halved, thinly sliced
  • 1 stalk celery toughly chopped
  • 1 carrot peeled and chopped
  • 2 tbsp double concentrated tomato paste
  • 1/2 lb shiitake mushrooms sliced
  • 1/2 lb cremini mushrooms sliced
  • 1/3 cup potato starch or cornstarch
  • 2 tbsp nutritional yeast
  • 1 tbsp white miso paste
  • 1 tbsp tamari
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/8 tsp liquid smoke
  • black pepper to taste
  • 4 cups cornflake cereal or gluten free breadcrumbs finely ground/crushed

Instructions

  • Preheat your oven to 350F and line a small baking sheet with parchment paper or a nonstick baking mat.
  • Halve your eggplant lengthwise and coat lightly with netural oil. Season with 1/2 tsp salt and place cut side down on a sheet pan. Roast for 25-30 minutes, until flesh is tender and soft. Scoop out the flesh and discard the skin. Add the flesh to a food processor and process until smooth. Set aside in a large mixing bowl.
  • Pulse chickpeas in a food processor until roughly chopped, then add to the same mixing bowl. Add the cashews and the cooked buckwheat.
  • In a skillet or heavy bottomed pot or pan over medium high heat, add a generous amount of oil to cover the bottom. Once sizzling, add leeks, celery and carrot and sauté until soft (roughly 5-8 mintutes) then add onion and cook for an additional 1-2 minutes. Add tomato paste and cook down, stirring often, until the tomato paste turns a deeper red colour. Remove the veggies and set aside in another bowl.
  • In the same pan, add enough oil to cover the bottom and over medium high heat, cook the mushrooms. Let sit without stirring for about 5 minutes, until edges are golden brown. Stir to cook and transfer the mushrooms to the food processor. Add the cooked vegetable mixture and food process until broken down but not entirely smooth.
  • Transfer the vegetable mushroom mixture to the large mixing bowl and add potato starch, nutritional yeast, miso paste, tamari, cumin, garlic powder, paprika, liquid smoke, 2 tsp salt and pepper. Use a spatula to mix well and let the mixture chill in the fridge for at least 30 minutes or until chilled and slightly more firm.
  • To form the veggie patties, scoop about 1/2 cup of the mixture and roll it into a ball. Coat the ball with the breadcrumb mixture and press into a patty shape. Gently lay onto a lined baking sheet and repeat to form the remaining patties. If the mixture feels wet, feel free to add additional potato starch or breadcrumb mixture and stir it in. I like to store prepared patties in the freezer.
  • To cook a patty, heat 2-3 tbsp neutral oil in a large skillet over medium heat. Add the patty and cook for 3-4 minutes on each side, turning gently with a spatula, until golden brown.

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Viral Dubai Pistachio Knafeh Chocolate Bar (Dairy Free)

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Viral Dubai Pistachio Knafeh Chocolate Bar

Course Dessert
Prep Time 15 minutes
Chilling Time 2 hours
Servings 3 bars

Equipment

Ingredients

  • 1 tbsp neutral oil
  • 2 tbsp dairy free butter
  • 4 oz kataifi (shredded phyllo dough)
  • 1 oz tahini
  • 8 oz pistachio cream dairy free
  • 3 cups chocolate dairy free

Instructions

  • Start by preparing the pistachio kataifi filling. Add kataifi to a pan over medium heat along with neutral oil and butter. Cook, stirring frequently, until the dough becomes golden brown and crisp, about 5-8 minutes. Don't be afraid to break up the pieces!
  • Transfer this mixture to a bowl along with tahini and pistachio cream and mix until smooth. Set aside.
  • Melt down your chocolate and then line your chocolate mold with a thin layer of chocolate. Be sure to get the edges of the mold as well, so you create something like a shell to contain the pistachio kataifi mixture. Add the pistachio mixture in the center, being sure not to overfill it too much, and cover with more chocolate to seal.
  • Let the bars sit in the fridge or freezer for 2-3 hours or until fully set and enjoy!
  • Pro tip: if you end up with any leftover kataifi pistachio mixture, stir in any remaining dark chocolate and scoop tablespoons of this mixture onto a lined baking sheet. Chill until completely cool and enjoy as little chocolate bites!

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Cinnamon Bun Cereal (vegan, gluten free, refined sugar free)

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Cinnamon Bun Cereal (vegan, gluten free, refined sugar free)

Course Breakfast, Dessert, Snack
Prep Time 30 minutes
Cook Time 10 minutes
Servings 4 servings

Equipment

Ingredients

  • 1/4 cup unsweetened, roasted creamy cashew butter no sugar added
  • 1/4 cup maple syrup
  • 2 tsp vanilla bean paste
  • 2/3 cup oat flour or gluten free flour of choice
  • 1/4 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 2 tsp coconut sugar

Instructions

  • Preheat your oven to 325F and line a baking sheet with parchment paper.
  • In a mixing bowl, whisk together maple syrup, cashew butter and vanilla bean paste until smooth. Sift in the oat flour and kosher salt and use a spatula to stir until a smooth dough forms. It should be fairly easy to work with using your hands–if not, add more flour as needed (texture can vary depending on the nut butter you use).
  • In a small ramekin, whisk together the cinnamon and coconut sugar to create your filling mixture.
  • To assemble, take a teaspoon of dough and roll it into a snake like shape. Flatten in down, then coat one side of the dough piece with the cinnamon sugar mixture. Roll like a cinnamon roll and then gently press the cereal down to flatten slightly (so it bakes more evently). Repeat with remaining dough.
  • Place each cinnamon roll on the baking sheet and don't worry too much about spacing them out as the pieces don't really spread in the oven. Bake at 325F for 10 minutes, then let cool for at least 10 minutes.
  • Alternative method: If you prefer to skip the cinnamon roll labour, mix the cinnamon and sugar mixture directly into the dough and take teaspoons of dough and roll into balls. Bake for 10 minutes, cool for 10 minutes and enjoy.

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Watermelon Matcha (with Shaved Fruit)

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Watermelon Matcha (with Shaved Fruit)

Course Drinks
Prep Time 10 minutes
Freezing Time 3 hours
Servings 1 serving

Equipment

  • microplane or use a grater
  • juicer optional
  • bamboo matcha whisk
  • tea sifter

Ingredients

  • 1 1/2 tsp matcha powder
  • 1/4 cup hot water (roughly 175F)
  • 1 cups watermelon juice fresh or storebought
  • 2 slices frozen watermelon

Instructions

Prepare frozen watermelon slices

  • Slice watermelon in half, then into slices about 1 1/2" thick. Slice into 3 pieces to create nice watermelon wedges. Line a baking sheet or freezer safe sheet with parchment paper, lay flat and freeze for 3 hours or until frozen solid.

Assemble watermelon matcha

  • Sift matcha powder into a small bowl and add hot water. Use a bamboo whisk to whisk back and forth in an M shaped motion, until nice and frothy (about 30 sec). There should be no clumps remaining.
  • Fill a 12 oz glass with ice and watermelon juice, leaving enough room in the glass to add the shot of prepared matcha. Pour the matcha shot in.
  • Using a microplane, grate 1-2 slices of frozen watermelon on top of the drink to finish, just before serving. Stir and enjoy!

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Strawberry Matcha Quinoa Crunch Bites

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Strawberry Matcha Quinoa Crunch Bites

Prep Time 10 minutes
Total Time 40 minutes

Ingredients

  • 1/3 cup white quinoa
  • 3 oz vegan white chocolate I used Evolved Chocolate
  • 2 tsp ceremonial grade matcha
  • 5-6 strawberries sliced

Instructions

  • Dry toast quinoa over medium heat in a pan, stirring constantly until it becomes golden brown in colour and starts to pop. Remove from the heat.
  • Melt down your chocolate in a small bowl (I used the microwave) and sift in your matcha powder, stirring in until smooth.
  • Scoop about a tablespoon of the mixture onto a lined baking sheet or tray and then press a strawberry slice into the center.
  • Freeze for 30 minutes or until frozen solid and enjoy!

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Green Garlic Orzo

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Green Garlic Orzo

Course Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Servings 5 servings

Equipment

  • blender
  • saucepan
  • Pot

Ingredients

  • 12 oz orzo
  • 1 tbsp neutral oil
  • 3-4 stalks green garlic
  • 1 cup cashews raw, soaked overnight
  • 3 tbsp nutritional yeast
  • 2 tsp miso paste white
  • 5 stalks lacinato kale blanched (optional)
  • 1/2 lemon juiced
  • 1 tsp salt kosher
  • 1 cup vegetable broth more as needed
  • 1/4 tsp black pepper
  • 3 stalks asparagus raw
  • vegan parmesan

Instructions

  • Cook orzo according to package directions and set aside.
  • Thinly slice green garlic slices (root to tip). Add oil to a pan over medium heat and sauté garlic until tender and fragrant, about 4-5 minutes.
  • Transfer the garlic to a blender along with cashews, kale, nutritional yeast, miso paste, lemon, salt and vegetable broth. Blend on high until smooth and add additional vegetable broth as needed to adjust your sauce texture.
  • Add sauce to the cooked orzo and toss to incorporate.
  • To garnish, finish with lots of vegan parmesan, thinly sliced asparagus (raw or cooked), scallion oil and black pepper.

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Sweet Matcha Butter (vegan)

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Sweet Matcha Butter (vegan)

Course condiments, Dessert, spreads and dips
Prep Time 5 minutes
Cook Time 5 minutes
Servings 1 cup

Equipment

  • food processor
  • matcha sifter
  • bamboo matcha whisk

Ingredients

  • 1 cup butter vegan, room temperature
  • 1/8 cup water hot, but not boiling
  • 1 tbsp matcha ceremonial grade
  • 1/4 cup sugar organic
  • 1 tsp vanilla bean paste optional

Instructions

  • Cut room temperature butter into chunks and add to your food processor along with sugar.
  • In a small matcha bowl, sift matcha powder by pushing it through the sift with a spoon. Add hot water and use the bamboo whisk to incorporate the matcha into the water, whisking in an "M" or "W" shaped motion. The mixture should be glossy and thick, with no clumps remaining.
  • Pour the thick matcha mixture into the food processor and process on high until fully incorporated. You may need to pause and scrape the sides down using a spatula in between pulses.
  • Once smooth, transfer to an airtight container to store in the refrigerator for up to one week, or enjoy immediately!

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Fava Bean Toast

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Fava Bean Toast

Prep Time 15 minutes
Cook Time 5 minutes
Servings 1 serving

Equipment

  • mortar and pestle
  • saucepan
  • small pot

Ingredients

  • 1 slice sourdough bread
  • 1 lb fresh fava beans (in the shell) or use 1 cup frozen and thawed fava beans
  • 2 tsp olive oil extra virgin, more for drizzling
  • 1/2 clove raw garlic grated, more, to taste
  • 1/2 lemon juiced save the zest
  • 1/4 tsp chili flakes
  • 1/2 tsp salt kosher
  • 1/4 tsp black pepper
  • vegan cheese to taste
  • fresh mint leaves to taste

Instructions

  • Start by preparing the fava beans. Remove the large shells and place the beans in a bowl. Bring a large pot of water to a boil and cook the beans for 3 minutes, then immediately transfer to an ice bath to blanch. Let sit in the iced water and then remove the thin skin layer on the beans. Drain the peeled beans and set aside.
  • Transfer the beans to a mortar and pestle or food processor along with olive oil, garlic, salt, lemon juice, chili flakes, salt and pepper. Mash or grind until the mixture is chunky.
  • Toast a piece of sourdough bread in a pan over medium heat with a touch of oil, until nice and golden on both sides. Add the bean mixture on top of the toast and finish with vegan cheese to taste, lemon zest, fresh mint and a drizzle of olive oil to garnish.

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