Vegan Poutine Recipe

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Hi!

I am slowly making my way through the backlog of stuff I’ve been meaning to post! Soon you’ll also get to hear about a delicious raspberry cake batter smoothie I made and adventures in vegan Ethiopian cooking (a cookbook review).

Not too long ago I really wanted some comfort food, and I had been contemplating using the block of Daiya cheddar cheese I had in my fridge for poutine for awhile. So, I finally did it.

The gravy was spot on, but next time I will melt the cheese a little bit more on top of the fries in the oven so that when I pour the gravy on it all it will melt even better.

Here is the recipe:

Ingredients:

  • 6 tbsp Earth Balance or refined coconut oil
  • 1/4 cup gluten free or regular flour (I used brown rice flour)
  • 2 cloves garlic, minced
  • 3 cups No Beef Broth (from the Happy Herbivore cookbook if you have it, or from here)
  • 1 cup vegan unchick’n broth, or vegetable broth–It’s fairly easy to find vegan unchick’n broth powder–several companies make it and I’ve even found variations of it in dollar type/discount stores near me! Just mix 1 tbsp broth powder with one cup water or veggie broth! Happy Herbivore also has a recipe for making your own broth powder
  • 2 1/2 tbsp cornstarch mixed with 2 1/2 tbsp water
  • Black pepper, to taste
  • About half a package of your favorite frozen french fries, or homemade if you want to get fancy. I used Alexia brand Straight Cut Fries
  • 1/2-a whole block Daiya Cheddar, cut into 1 inch cubes

Directions:

  1. Start by preheating the oven to the temperature the fries are baked at.
  2. Make the no beef and unchick’n broths, allow to cool slightly
  3. Prepare fries according to package…in the meantime prepare the gravy.
  4. Melt the butter or coconut oil in a large saucepan. Add the flour and stir constantly until a roux is formed. This is when it turns into a golden brown color. It takes about 5 minutes.
  5. Add in the garlic and cook for about 30 more seconds.
  6. Stir in the broth with a whisk.
  7. Bring to a boil.
  8. Whisk in the cornstarch and water, stir constantly and let simmer until thickened, about 3-5 minutes…it’s possible you might need slightly more or less cornstarch. I started with 2 tbsp water/cornstarch and then added the extra 1/2 tbsp later when it would not thicken to my liking.
  9. Keep gravy warm (this can be done by turning off the heat and covering, leaving on the stovetop that you cooked it on.
  10. In the last few minutes of cooking the fries, gather them up into the middle of the tray, and randomly drop the Daiya cheddar blocks on top. I’d say only do this for 5 minutes at maximum but do it however you like really.
  11. Take the fries and cheese out, place in a large bowl, and put as much gravy as you like, I probably put close to 4 cups on top. You will have extra gravy that you can use for more poutine or something equally delicious.
  12. Maintenant, nous mangeons! (That’s French for now, we eat!) Enjoy!

 

Vegan MoFo 2014: Day 14: Sunday Brunch: French Toast, Seitan Ham, and Homemade Cheese

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After making my ham seitan recipe, I decided to make a breakfast sandwich out of it. This sandwich utilized one of my earlier recipes, Simple Vegan French Toast, and another recipe I love for vegan Muenster Cheese (not my own). There won’t be a specific recipe this time, as all you do is make the french toast, cheese, and ham and then slice the ham and cheese and put it into a sandwich. There will be, however more pictures. And also, a question I need you all to help me with.

Whether you are vegan or not and reading my blog, I need your help. After I am done with Vegan Mofo 2014 I want to start posting (at least once a week) a common reason people say they can’t become vegan and tackle the solutions to it.

Some of the reasons I’ve thought of so far are:

  • It’s too expensive.
  • I like cheese too much.
  • Bacon.

I’d like to hear from you, the readers of my blog about what other reasons you have or have heard to avoid going vegan and would like to see me address in my own unique way. Please comment on this post to share. Thanks!!

Oh, and here are some more food pics, as promised:

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The vegan muenster cheese

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Vegan Cottage Cheese recipe! I put it in my salad

 

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VEGAN COTTAGE CHEESE!

I was suddenly craving cottage cheese after a long time of not caring. I wanted it on a salad. So I whipped something up. The picture in the photo doesn’t really do it justice.

I made beet chips out of yellow beets from this recipe here, tossed some greens in balsamic vinegar, and put 1/4 cup of the cottage cheese on top.

Here is the recipe!

Ingredients:

  • 1 1/2 cup raw cashews soaked in water for 2 hours, drained
  • 1 tbsp chia seeds
  • 2 tbsp lemon juice
  • 1 tsp tahini
  • 1/3 cup plain coconut milk yogurt
  • 2 tbsp vegenaise
  • 1/2 cup plain flavored non-dairy milk of choice (I used tempt hemp milk original)
  • 1 tbsp chickpea miso (or other miso of choice)
  • 1/2 tsp sea salt or more to taste
  • 1 tsp sugar (optional, but recommended. You could put a bit of liquid stevia in it if you don’t want real sugar, or maybe coconut palm sugar or date syrup? or leave it out if you don’t think it needs it after tasting)

Directions:

  1. Place all ingredients in a blender or food processor and combine, leaving chunks of cashews.
  2. Place in a glass jar or large glass measuring cup and cover.
  3. Let sit in the fridge for at least 2 hours, overnight if you can wait to try it.
  4. Serve on top of salads, or eat with crackers, or however you like really!