go eat a food

coconut bacon BLTs

May 3, 2013

by eatafood

This is an experiment with two goals:
1- to make a tasty rich coconut bacon
2- to reproduce a wrap from Aux Vivres in Montreal that I’ve been jonesing for lately.

You can just make the bacon and use it for whatever vegan bacon desires you have, or you can make the whole wrap! I’m going to be eating this with avocado fries (recipe coming soon) on the side and the Parallel 49 Seed Spitter beer for ultimate indulgence. It feels almost sort of like summer and i’m going ALL OUT.

later this week i will try to recreate another montreal wrap i’ve been missing, so keep an eye out. it involves pickles and bbq sauce. weird? yes. delicious? yes.

COCONUT BACON
2 tbsp bragg’s or tamari
1 1/2 tsp liquid smoke
1 tsp maple syrup
1 tsp coconut oil
1 1/2 c. unsweetened dried coconut ribbons (or flakes, no tiny shredded stuff, no sweetened stuff)

mix it all together then spread out on a baking sheet. bake at 200 degrees for 20-25 minutes, stirring frequently in the last 10 minutes. it should start to crisp up but some of it should still be chewy. put aside in a dish until you’re ready to use it.

BLT WRAPS
makes 2 huge or 3 not huge
wraps! the biggest kind you can find, chapati ideally but any tortilla is fine.
2 tomatoes, sliced then cut into thick strips
a few handfuls of alfalfa sprouts
4 leaves of romaine lettuce, chopped
2 spoonfuls of vegenaise
coconut bacon
a few cracks of black pepper

warm your wrap in the oven slightly or in a dry frying pan so they are more pliable. first add vegenaise (delicious! vegan! made with solar power!), then your other ingredients as you’d like. this is meant to be a very hearty, filled to the brim wrap, so be generous.
eat immediately.

artichoke tapenade, mushroom, sausage arugula pastry braid

April 23, 2013

by eatafood

comments 2

appetizer / greens / meals / mushrooms / seitan / snacks

WHAT!!
WHAAT?!?! THIS IS SO DELICIOUS. this recipe makes 3 big pastry braids that you can eat many times. i somehow ate them all already but i want a hundred more. one braid is 2-4 servings, depending on whether it’s a stand-alone or side.

along with this, is a recipe for the artichoke olive tapenade, which is good on pretty much everything. sandwiches! crostini! dip! pasta! everything!

ARTICHOKE OLIVE TAPENADE (pretty much from Smitten Kitchen)

2 cloves garlic

1 c pitted green olives

1 can artichoke hearts, drained

1 tbsp capers

1 tsp chili flakes

good olive oil to thin as you like (i used a couple glugs)

salt and pepper to taste

THE BRAID

olive oil

1 pkg puff pastry, thawed and split into 3 even pieces

12 mushrooms, sliced

1 clove garlic, minced

2 sausages, chopped (either homemade or field roast)

tapenade

a few handfuls arugula

preheat oven to 425.

sautee mushrooms with garlic. put aside. brown sausages in olive oil until crispy and delicious. roll out puff pastry on a lightly floured counter into three 10×12 inch rectangles. spread tapenade down the middle of each rectangle, leaving a 3 inch border on either side. then top evenly with mushrooms and sausages, then arugula. on the borders make diagonal cuts in the same direction, cutting it into 1/2 inch bits (see image). fold in the end pieces, then bring strips across on alternating signs, securing the pieces together with a bit of water. do this to all 3 braids! brush with olive oil and top with black pepper. bake until golden brown, about 20 minutes.

My dad’s hummus

April 19, 2013

by eatafood

comments 4

beans / dips / snacks

This is my favourite hummus! My dad has always made this as long as I can remember and I’ve adapted it only slightly. He taught me to cook, and is a rad guy who looks like a big bear with the face of a kind golden retriever.

HUMMUS
1 big Can of good chickpeas, drained with liquid reserved
1/2 c. Tahini
Zest and juice of of 1/2 a lemon
4 cloves garlic
1/2 tsp smoked paprika
A few glues of good olive oil
Salt and pepper

Put everything except for the bean water in a food processor and blend until mostly broken down. While the machine is running, slowly add liquid until the mixture begins to smooth out (half of the liquid usually).
All done! Season to taste with salt and pepper and garnish with a bit more paprika and a drizzle of oil.
I know it might seem gross to ise the beam liquid or like it would make you gassy but I’ve been eating this for 20+ years and I’m feeling fine.

mango, coconut green smoothie

April 9, 2013

by eatafood

tacos with roasted chili cauliflower, french lentil, mushroom and pickled onions

April 8, 2013

by eatafood

Leave a comment

cauliflower / lentil / meals / mushrooms

i love tacos.

CHILI CAULIFLOWER

1/2 head cauliflower, small florets only (keep the rest for another time)

a few glugs olive oil

a pinch of salt

black pepper

a generous sprinkle of chili powder

squeeze of lemon or lime

preheat oven to 400. toss cauliflower with oil and spread out in a single layer on a pan. season and sprinkle with chili. roast until browned on both sides (15 minutes). when done, squeeze with citrus and put aside.

LENTILS

1/3 c. french lentils, rinsed

water to boil

oil

2 tsp cumin seeds

1 tsp coriander

a couple dashes cayenne

3 cloves garlic, minced

4 mushrooms, sliced

3 scallions, white parts only. save the green for raw toppings

2 chipotle peppers (canned) and half the liquid, cut small

1/8 c. nutritional yeast

boil lentils until just soft. drain. in a pan, saute mushrooms withs scallions in olive oil. add spices and garlic, a cook for a few minutes. add lentils, chipotle and nutritional yeast until combined.

OTHER

8 small taco shells

avocado

vegan sour cream

chopped scallions

mixed baby greens

cilantro

quick pickles (see below)

diced tomato

ASSEMBLE THE TACOS AND THEN CONSUME THE TACOS.

QUICK PICKLES

i’m sooo into quick pickles right now, they are so easy and i love pickled everything. it’s a pretty simple idea. you take whatever it is you want to pickle, in this case i used a shallot, sliced thin. then it’s 1:1 or 1:2 water to vinegar, depending on the sourness you want. you can use white vinegar, red wine vinegar, apple cider vinegar depending on what you’re going for. then a couple tsp salt, 1 tsp sugar. mix it up, add your veg and let it sit for atleast an hour, and up to a week in the fridge. if i want em spicy i’ll add chili flakes or peppercorns or a shake of hot sauce.

in this recipe i used a shallot, sliced thin, and 1:1 water and vinegar. i used a mix of white and apple cider vinegar and added chili flakes. i made the pickles, put them aside, went to the store, by the time dinner was cooked the pickles were ready.

you can do this with cucumber, small cauliflower florets, julienned carrots,, daikon, peppers, whatever you like!