Wild rice business – BAM!

8 02 2012

Growing up the only time we ate wild rice was in stuffing during the holidays.  That’s it.  It was far too precious a commodity to have for everyday events.

Well, now I’m a grown up and I’ll wild rice whenever I want, thank you very much.

This dish is excellent hot or cold.  You can eat it in a box or with a fox.  You serve it with some greens or while playing on a team.  It’ll keep in your fridge for 4 – 5 days.

Cranberry-almond wild rice pilaf

1 cup wild rice, cooked

1 cup dried cranberries

1 cup almonds, chopped or slivered

1/4 cup fresh cilantro, chopped (optional)

1 tsp rice wine vinegar

salt and pepper to taste

1 Tbsp oil (I used Vega EFA Oil because I’d just stocked up)

Follow the directions you have for preparing your wild rice; you’re more than welcome to cook it the traditional way, prepare it the raw food way, or use another method that you like.

Mix rice (cold for a cold dish or warm for a warm dish), cranberries, almonds, cilantro, rice wine vinegar, oil, and salt and pepper together.

Either enjoy immediately or allow to chill and enjoy in a few hours/days!


Another cabbage dish – cabbage casserole

6 02 2012

I’m not going to lie: this casserole is not as amazing as the cabbage au gratin but it is still really good and doesn’t require soy cream, which I don’t normally have kicking around.

Cabbage Casserole

1/2 – 3/4 cup onion, chopped

2 -3 cloves garlic, minced

3 Tbsp oil

5 cups shredded cabbage

3 cups veggie broth

pepper and salt to taste

1/4 cup nutritional yeast

4 cups cubed bread, dried

In a Dutch oven, heat oil over medium heat; fry onion and garlic until onion is softened – approximately 5 minutes.  Add cabbage, salt and pepper; cook, stirring often, until wilted and golden, about 15 minutes.

Meanwhile – if you haven’t done this in advance – cut bread into 2 cm thick slices and cube, place on a baking sheet.  Toast in  a 400ºF oven, turning once or twice, until golden and dry – approximately 10 minutes.  DO NOT WALK AWAY FROM YOUR OVEN – I swear that the minute you stop looking at your bread will be the very minute that it burns.  Don’t do it that to yourself.  Seriously, watch your bread.  Anyway, once it’s done, let is cool.

Line a 9 x 9 baking dish with a third of he bread, sprinkle 1/2 the nutritional yeast on top of the bread.  Top with 1/2 the cabbage mixture.  Repeat with one more layer and then finish the dish off with bread on top.

Carefully pour in 1 cup of broth, cover and bake for 20 minutes at 350ºF.  Remove cover and continue baking for 10 more minutes.

Cabbage au gratin

4 02 2012

It might be February, but I have some groceries from broke-ass January still kicking around in my fridge.

I was flipping through a cookbook and stumbled across a cheese laden, milk sodden cabbage au gratin and thought I might be able to veganize it.  I know you haven’t tasted it yet, but I’m pretty certain I was successful… thanks to some help from nutritional yeast.

Cabbage au gratin

5-6 cups savoy cabbage, sliced

2 Tbsp oil

1/3 cup chopped onion

1-2 cloves garlic, minced

1 cup vegetable broth

1/2 tsp salt

1/2 tsp pepper

1/4 tsp nutmeg

2 Tbsp flour

1/2 cup soy cream


3 sliced of dried bread (or toast)

1/2 cup almonds

1/4 cup nutritional yeast

1 tsp dried thyme

2 Tbsp oil

Quarter your cabbage and start sliving and measuring until you’ve gor 5 – 6 cups of sliced cabbage, then stop.

In a Dutch oven, heat oil over medium heat: fry onion and garlic, stirring occasionally, until softened but not brown, about 10 minutes.  Add cabbage, broth, salt, pepper and nutmeg; cook, covered and stirring occastionally, until wilted, or about 15 minutes.

Stir in flour; cook, stirring, for 2 minutes.  Stir in cream and then reduce heat and simmer until thickened, about 5 minutes.  Spread in a greased 11 x 7 baking dish.

Topping: Grab your food processor!  Combine dried bread, almonds, nutritional yeast and thyme, blend until you have a crumb mixture.  Add oil and then sprinkle mixture over cabbage in pan.

Bake at 400ºF until bubbly and topping is golden – approximately 20 minutes.

A thought about black-eyed pea cakes

3 02 2012

Remember when I made black-eyed pea cakes?  Well, I made another batch and they waited in the fridge for a few days and, when I went to eat them, they were a little on the dry side.


Then I had a genius idea: I climbed onto the counter and dragged my bamboo steamer out from hiding and used it to reheat my black-eyed pea cakes.

The results were tremendous.

I really wanted to share that and feel the need to repeat myself: the results were tremendous.  The cakes were moist and fluffy, but still dense and filling.

Broke-ass January Broccoli Slaw Soup

2 02 2012

It’s still January and I’m still a little broke.  Broccoli slaw was on sale at Loblaws and I thought it would make for great stir fries for a lazy girl.

I was mistaken.

When I use the broccoli stalk, I normally cut the tough outer edges off but apparently when prepared commercially, they don’t always take all the tough edges off.

My remedy was to cook the slaw into soup.

I was uncertain about whether it worked until I tested it on my neighbours who thought the soup was delicious.  Normally I’d be a little hesitant to accept their feedback at face value, but they’re pretty honest with me.

Broccoli Slaw Soup

1 bag broccoli slaw

6 cups of water – at least

2 vegetable stock cubes

1/4 to 1/2 cup soy cream

salt and pepper

In a large pot or dutch oven, empty your bag of broccoli slaw and add 6 cups of water and soup stock cubes – this should cover the broccoli bits.  Turn heat to medium-high and allow to simmer for 30 – 45 minutes.

I’m not joking about that length of time.  With all the really tough bits in the bag, you want to let it simmer, giving the tough bits a chance to break down.

Transfer soup in batches to a food processor or blender, and whiz it around until it’s really smooth.  Return to pot and heat to serving temperature but not to boiling.  Stir in soy cream, season with salt and pepper and voila!

NOTE: Soy milk and soy cream are not huge fans of being boiled, so avoid using high heat to reheat your creamy, delicious, cost effective soup that’ll feed an army.