Palmerston Gardens

Cold Rolls for Hot Days

Laura and I love these. Actually, that’s an understatement. 

These cold rolls are one of our all time fav things to make. And we can back that up with approx. 46 reasons why we love them. But instead, I’ll list a few and I’m certain you will be sold. 

These cold rolls are unbelievably tasty. Like, super, super, super delicious. The vegetables all work together perfectly, creating a euphoric combination of textures and tastes in your mouth. They are simply incredible. 

Secondly, they couldn’t be easier to make. I mean seriously. There is only one ingredient you need to locate (the rice paper) which you can find within a ten minute walk of wherever you live. In fact, there are 5 places that sell them within a ten minute walk of where I am sitting right now. 

Lastly, they are healthy. Not ‘super power E3Live’ healthy. But there is NOTHING even remotely close to bad for you in these. 

Ok, enough small talk.

I’ll let you get on with your day so you can make these, like NOW. 

Ingreeeds. 

Rice paper (Big, circular things. They’re sold for this very purpose). 

One head romaine lettuce (Wash it, but don’t cut/rip/tear it). 

I beet

Some carrots

Spring Onion (green onion)

1 or 2 avocado 

Vermicelli noodles

Dipping Sauce of your choice (suggestions: Hoisen or Sweet Chili Sauce).

Directions.

Grate the carrots and beet. 

Slice the Avocado thin

Cut green onion into small pieces

Cook noodles for 2-3 minutes (or whatever the packaging says)

Peel the lettuce apart but leave the leaf in tact.

Rub some water on a piece of rice paper.

Fill with your ingredients.

Fold/wrap into roll (don’t forget to roll the edges in). 

Eat. 

Now, your first one may look silly but after 2 or 3, you’ll be a pro. The best thing about these is that there is no set list of ingredients. Love cucumber? Add that in! What about Jicama? Sure, why not! Heck, even tomato or peppers would work. Or some thin sliced marinated tofu. The options are endless. 

Just know this. 

You can make these in 15 minutes. Don’t sit at home, staring into your fridge wondering what you could make and head straight for the sun chips. 

Take your leftover veggies, toss em into some rice paper (once you buy it down the street), and start munching. For reals. If you have people coming over, these will cost you nothing and will feed everyone. Without complaint. If you need a healthy side and don’t want to make salad, just whip these up. If you’ve had a hard weekend out on the town and you feel guilty ordering ANOTHER pizza, just make these. 

Starting to get the idea?

Let us know how they turn out.

DL 

Crispy ‘Wings’

Today was a rainy Sunday afternoon and since my record player stopped working, I knew that the only way I’d be happy would be to get creative in the kitchen and make some almost authentic crispy wings. 

Similar to the BBQ bites that I made earlier this year, but more wing like. 

I went into China Town and found this crazy dry root called Glehnia, which I used as the ‘wing bone.’

I then reduced the cooking time of my last recipe to keep the seitan even more tender, and decided to improve my coating by investing in some Panko (which is actually super cheap at Essence of Life). 

Oh, I also cut out some of the more difficult steps from the previous recipe in hopes that more people would be interested in giving this a shot. These are officially easy to make.

I found a great chicken seitan recipe from Voracious and although I didn’t use their ingredients, I did borrow the cooking method - so kudos to them for that.

Get our your napkins, this one is a salivator. 

Ingredients:

1 bag of Glehnia sticks, broken into wing size bones. You can find these in China Town (or get creative. Bamboo? Skewers? Barbie Doll Legs?)

dry/mix

1 tsp bbq  spice (this can be found at Taste of Nature, Kensington)

1 tsp garlic powder

1 tbls paprika

1 tsp cumin

2 cups vital gluten flour

wet/mix

3tbls braggs

8 squirts, liquid smoke ( I used the Hickory for this version)

1 1/3 cups - broth (I used fake chicken broth)

broth (different from above, used to simmer the seitan)

4 cups water

1/4 cup braggs

few squirts liquid smoke

wet mix/breading

1/2 cupflour

1 cup water

dry mix/breading

3 cups panko

2 tsp oregano

2 tsp basil

2 tsp paprika

1 tsp garlic

1 tsp pepper

1 tsp salt

Oil for frying.

Your fav BBQ Sauce/Hot Sauce

Directions:

Stir together all dry/mix ingredients.

In separate bowl, mix the wet/mix ingredients.

Combine and knead with hands. mold into a ball and cut into discs. 

Add to broth and simmer for 20-30 minutes, checking the texture every 5-10 minutes, When desired texture is reached, remove from heat and let cool (still in broth). This is an important step. You want the seitan to be firm, but not too firm. To put it in perspective, if this were pulled pork, you could easily tear it apart. You want it to be harder than that. 

As the seitan is cooling, prepare wet and dry breading in separate bowls and heat a little oil in a pot (don’t use a pan, you could burn yourself).

Once cool, cut your seitan into wing pieces. Slide the bone into the end, dip each piece into your wet mix, and coat with panko batter. 

Fry each side for a good few minutes until super crispiness has been reached. Remember, you do not need a lot of oil for this (maybe a half inch thick), but if your oil is not hot enough, it will just soak into your food. The hotter, the better (without it burning, obvs). 

In a frying pan, warn your fav BBQ sauce mixed with your fav Hot sauce (or skip this step if you want to just have plain Crispy WIngs). 

Pat the wings with cloth/paper towel to remove excess oil and toss in sauce. 

Now call me, tell me how it went, and bask in the glory that is crispy wings. WITH BONES.

My dream is to one day be able to sit with my friends in the pub, while enjoying pitchers of draught, the game on the telly, and some wings. This recipe just got me that much closer. Now if I could only convince the Wheat Sheaf to sell them……

Enjoy.

DL

Aloo Tikki and Chole!!

Do you remember that time you spent hours on that mix cd for your crush? Or perhaps the time you decided to grow your hair like this because you thought it was cool?

Well let’s face it my kiddies; sometimes it takes time to do rad stuff - like cook delicious dishes. Luckily I hate time consuming projects unless they involve foosball, trinity park hang outs or drinking ciders on rooftops. So we’ve found a way to make this next recipe faster than normal. 

Laura and I went to a Sikh wedding for my childhood friend Raman and his beautiful wife where they served an array of epic food. One of the tasty dishes was this fried potato patty (Aloo Tikki) topped with Chole (a chickpea saucy thing). 

We are going to provide both recipes for you. Although both are good on their own, we strongly suggest making them together for maximum “OMFG These are good.”

Let’s start with my project. The Aloo Tikki. I got an authentic recipe from my friend at work and looked up a few others before I realized a bunch of spices along with some patience and I could probably turn out something edible. 

Ingreeeds:

8 mid-large potatoes (boiled)

1 cup peas - thawed and mashed  

4 tblsp bread crumbs

1.5 tsp each cumin, garam, coriander

1 inch ginger, grated (1 tblsp) 

1 shallot chopped fine

1 tsp salt

*if not eating with chole, 1 tsp chili powder

Once potatoes are done, peel and mix all ingredients together with masher until big pieces are broken up. Then start mashing it with your hands until all lumps are gone. Break into small balls and shape into small discs or patties. Place in frying pan with 2 cm very hot oil and cook until brown, flip and brown then place in oven at 350 degrees for roughly ten minutes. 

Sweet, right? These patties can be eaten as a side, frozen and heated as breakfast snacks for those rushed mornings, or as a full meal with Chole. 

Speaking of which… Laura pretty much created this from her beautiful mind. I’m sure you know I say this alot but, hers turned out WAY better than mine.

2 cans of chickpeas drained and rinsed

1 shallot minced

1 clove garlic minced

2 tbsp chana masala spice

1 tsp garam masala

1/2 tsp cumin

1/2 tsp coriander

salt and pepper to taste

3/4 cup crushed tomatoes

2 tsp baking soda

3/4 cup water

tbsp olive oil

1/2 green chili minced

Saute the onion, garlic, and green chili in the olive oil until the onion is translucent. Add all dry spices, lower heat and saute this paste for 1 minute. Add crushed tomatoes, chickpeas, water, and baking soda. Bring to a boil then reduce heat to low and simmer for 45 mins.

Eat up, friends. This is one of those dishes you can plate for your family to make you look super grown up. Or just whip out a couple hundred of these and feed your guests (because they’re that good). 

DL & LD.  <3

PS - Since I know you want to see pics from the wedding…… here you go. (We’re in the second last shot)

Laura’sRoasted Winter Vegetable Soup

This is one of my favourite soups to make. You can also freeze leftovers if you have them, but we can never keep any around. 

Ingredients:

1 small butternut squash peeled and chopped
1 large or 2 small sweet potatoes peeled and chopped
2 small potatoes peeled and chopped
4 stalks of celery chopped
2 carrots chopped
2 shallots or 1 onion chopped
1 bulb of garlic peeled and roughly chopped.
2 cups of unsweetened soy milk
4 cups of stock
2 tbsp olive oil
2 tsp Bragg’s
salt and pepper
1 tbsp oregano
1 tbsp parsley
dash of rosemary and thyme

Preheat your oven to 400 degrees f. 
Toss all veggies in a pan with olive oil and spices. Roast veggies for 30 mins. 
In a large pot bring stock to a boil, add roasted veggies and Bragg’s
then simmer for 10-15 mins until potatoes are soft.
Remove from heat let cool for 5-10 mins before blending all ingredients to a puree.
Return to pot and add soy milk, reheat if needed and serve.
 
This soup is great when you are sick or just when you need a warm cup of comfort.
Dave especially loves it on those freezing cold days
when you don’t want to go outside.

Enjoy! 
Laura

TwiceBaked Potatoes

Sure, you could make baked potatoes. Or you could make mash. 
But why not follow this recipe and get the best of both worlds.
Not only are they a great side, but served with a salad and they will
be the perfect light dinner or lunch. 

Stuff:
4 baking taters
2 Tblsp butta
1/4 cup milk (I use soyyy)
Some cheese
2 tsp Garlic powda
1/2 cup each - Corn & Black Beans
S&P to taste 

Other: 
Paprika
Grn Onion
Fake n’ Bits
Sour Cream

Step by Step: 

Bake dem taters in foil for 1hr at 400.
Set aside to cool.
Warm Beans/Corn in pot with butta.
Cut tates in half, scoop filling and add to pot with rest of butta and milk.
Mix the hell out of it ’til it’s super creamy. Use extra milk at your discretion.

Scoop it back in your pot skins and top with cheese. 
Bake for 15 mins, take out, and top with ur fixings.

Oh, and that Paprika. A world of difference. Trust me on this one. 
Just a wee sprinkle on top. Om nom nom 

 DL

Oh. So you like food, do you?

A very good chum of mine Ross told me about this idea he had to open a restaurant some day. This dude has worked at some of your fav restaurants already and has an epic food blog that puts this one to shame.

But Never in my wildest dreams did I think Hot Beans would be as good as it was tonight.

Ross and his fellow co-owners (Scott and Maddy) held a soft launch for all their pals so we could have a gorge-fest on the delicious latin-inspired meals they’d be serving up when the door officially open this weekend.

Let me break it down (and if i’m spoiling anything Ross, I’m sorry, but not):

Chorizo Sausage

Pulled Pork

Plantain

Chicken

Beef……

On Taco’s and Burrito’s. 

But let me stop you for a second.

You won’t find any dairy or meat in Hot  Beans.

Nope, it’s 100% vegan. So worry not my veggie friends, and hear me out my carnivorous pals.

When Laura and I walked in, the place  was already packed. 

As the first order came through, the crowd cheered loudly, followed by an echo of grumbling stomaches. As 50+ people stared at the perfectly prepared taco, the gentleman proudly stuffed his face.

We were lucky though as all the food (prepared right there) all came super quick and I was devouring a Seitan Chorizo Burrito within ten minutes.

Mine came topped with rice, homemade pico, sour cream, salsa, peppers, beans and love.

Laura had the Hot Bean Burrito which was equally as delicious, came with the same toppings PLUS plantains (yummmmm).

Did I mention they’re as cheap as any other decent burrito you’ll find in the city?

Oh, and Laura wants me to mention the Donuts. To sum it up: Best donuts she has ever had. Period.

Anyway….

Without sounding like an asshole; if you don’t try this place (at least twice because I’m going back for the Pulled Pork Taco’s as soon as I have room), you’re probably going to be ridiculed by your friends for failing at life. 

Just saying.

160 Baldwin, just west of Spadina. North Side.

Do yourself a favour. Have a food orgy with a burrito and your mouth.

Bring extra napkins too. It’s gonna be wild.

To Ross, Maddy and Scott: Congratulations on the opening of your place in Kensington. You are an inspiration and I wish you all the success in the world. Also, I hope you’ll see it in your hearts to read this and offer me that Pulled Pork Taco recipe so I can pretend it’s mine and post it here for everyone to see, 

Seriously though. Hot Beans =  delicious. Give ‘em a shot at your earliest convenience. 

Check them here:

Facebook

Twitter

DL

I love bread!

I have always wanted to make bread from scratch! This recipe is for a french stick or baguette.

What you need:

1 packet of dry active yeast

1 tsp sugar

1.5 cups warm water

4 cups of all purpose flour

2 1/2 tsp salt

Tbsp olive oil

Mix dry active yeast with sugar and warm water and let stand for 10 mins. 

Add flour 1 cup at a time and mix, then add salt. 

Mix until sticky. 

Knead on a floured surface and place in an oiled bowl turning dough to cover it in oil.

Cover bowl with a towel and leave to rise 1.5 hours or until doubled in size.

Preheat oven to 475 degrees F

Punch dough down and form into loaf or 2 small loaves cover with towel and let rise for 30 mins. 

Cut a few slits into loaves and brush tops with water. Bake for 22 mins.

I made sandwiches once they cooled, and used the leftover bread going stale to make garlic bread.

Veggie ’Chicken’ Pot Pie

This yummy vegetable pot pie is warm and comforting on a cold day. 

Filling

1-2 Tbsp olive oil

2 medium carrot chopped

2 stalks celery chopped

2 small to medium potatoes chopped (we used purple for fun)

1 small yam chopped

1 cup corn

2 shallots minced

4 cloves of garlic minced

3 cups veggie stalk (I use homemade stock)

salt and pepper

2 tbsp cornstarch

2 tsp braggs

2 fake chicken breasts chopped

Pie crust

1 cup organic all purpose flour

1 cup organic whole wheat flour

1/2- 2/3 cup Earth’s balance shortening cut up into small pieces

6-8 tbsp ice water

1 tsp of salt

In a large pot saute the garlic and shallots in oil for about 1 minute, add celery, carrots, potatoes, corn and yam saute about 1 min before adding the stock and ‘chicken’.

Bring to a boil, reduce heat and simmer for 10mins.  In a small bowl combine 4 tbsp of the broth with 2 tbsp of cornstarch and mix into a paste. Add cornstarch paste, salt and pepper and braggs to pot, stir and let simmer for 10 mins.  In the mean time start the crust by mixing flours and salt. Add chopped pieces of shortening and mix with a fork until crumbs form.

Add in ice water a bit at a time until you form a ball. Divide the ball in half and roll out to fit the bottom of the casserole dish you are using. Pour veggie stew into the pie crust.
Roll out the 2nd dough ball and carefully place onto of the casserole dish connecting the crusts edges to form a seal. you can put a few slices in the top or cut out a fun shape like I did before forming the top of the crust.

Bake in a 425 degree oven for about 25 mins or until crust has browned.  let cool for about 5 mins before serving.

LD 

Hot and Sweet Smoked Chili.

This recipe is comprised of 100 secret ingredients- but if you make it, 
you will earn bonus points with everyone that eats it.
I was actually shortlisted for the Nobel prize for the recipe, but lost to Obama. 

Sigh.

Ingreeedients:

1 cup ’TVP Chili Mix’ found in Kensington market 
(Store= Taste of Nature, or something)
2.5 cups of water or broth (I use fake chicken broth)

1 green pepper, diced
1 red onion, diced
3 cloves garlic, minced
1 can corn
1 can black beans
1 can kidney beans
1 can crushed tomato  
Liquid smoke (4-8 squirts)
1/2 cup BBQ sauce

Cumin, Chili Powder, Oregano, paprika, sugar,S&P- to taste

*1 tblsp. oregano for every tsp. chili powder*

 Direct yo’self:
 Saute onion, garlic in oil 
Add green pepper, cook for 5 mins
Add water/broth and TVP chili
cook for 20 mins on low. 
Add all other ingredients.
Now let it flavorize. 

Add cumin, chili/oregano, rest, as needed. 

When the chili is sweet with a dangerous aftertaste, you’re home free. 

Optional:
We love emptying a french loaf, filling it with 
chili and baking it with cheese (and sour cream).

For further proof of how epic this chili actually is, please read on….

I served this to 10 dudes for the superbowl. All carnivores.
It was devoured, many high fives were handed out 
and I was asked to make it again last week. Case. Closed.

Enjoy, and extend the invite when you make it because I can’t get enough of it. 

DL 

 

Guacamole is super simple which means it’s pretty hard to screw up.

But there are thousands upon thousands of variations, 
all of which can be considered ’good’ (but not necessarily the best).

My guac has won many awards including: 
‘Best Superbowl Dip’ & ’Munchie Party Must have of 2010’

And so what if I made both of those up- It’s seriously that good.

Follow these simple instructions to improve your guac. Do it.

Ingredients:
Avocado (3)
3 strips of an onion, diced
1.5 limes
2 cloves garlic, diced
S&P 

 Dirrrrections:
Squeeze lime juice into bowl with onion and garlic. Add two grinds of salt. 

LEAVE IT FOR TEN MINUTES.

 Keep waiting, yo.

 That’s it. That’s the secret. 

‘Cook’ the onion and garlic by leaving it in the lime juice and salt.

Now, add your avo and pepper. Maybe more salt if you want, and you’re done.

Go get a handy from you friends for being an epic guac maker. You’re welcome.

DL

Banana Chocolate Chip Muffins

A friend of mine at work was talking smack; he claimed that nobody could bake a 
tasty banana chocolate chip muffin. Well, Laura immediately took the challenge. 
And I think we both know who prevailed as victor.  

Preheat the oven to 350

Ingredients

Part 1 

3 ripe medium- large bananas

3 tbsp of ground flax seeds

1/4 cup canola oil

1tsp vanilla extract

1/4 cup sugar

Part 2 

1 cup organic all purpose flour

1/2 cup organic whole wheat flour

3/4 cup bran

1/4 cup quick oats + a tbsp for sprinkling

2 tsp baking powder

1/2 tsp baking soda

pinch of salt

pinch of cinnamon

2/3 cup chocolate chips ( I like vegan whole foods chips best)

1-2tbsps soy milk or water  (only if batter is too stiff!)

Directions:

In a blender or with a hand mixer combine part 1 ingredients until smooth.

In a large bowl combine part 2 ingredients minus chips and soy milk.  

Add blended banana mix to the dry ingredients. Once combined stir in chocolate chips and soy milk if needed. 

Use a non- stick muffin pan or a cooking spray in the pan before evenly distributing the batter. Sprinkle oats on the top of each muffin and bake for 22 mins.

Remove from pan and place on rack to cool. 

Dave likes to eat these cut open with some Earth’s balance vegan butter. I also like to make these with blueberries instead of chocolate chips for something a bit healthier and because I can never get enough blueberries. 

Enjoy!

DL & LD

Spinach Pesto!

This perfect pesto is great on everything! Pizza, sandwiches, mixed into pasta sauces, on crackers and anything else you can think of. This also takes no time at all.

You’ll need:
2 cloves of garlic
1 cup fresh basil
2 cups fresh spinach
1/4 cup pine nuts 
1/2 cup olive oil
1/2 tsp salt
1/2 tsp pepper
splash of lemon juice (optional)

Add all ingredients to a blender or food processor until smooth and refrigerate in a tightly sealed container. I use Dave’s Magic Bullet which is the best for sauces and spreads, plus the lids have a great seal for the attachment cups. 
LD

Note:
For the pizza above, we simply warmed flat bread in the oven with 
olive oil and spices, added the pesto, topped with ground TVP, 
daiya cheese and grn pepper. Voila. 

DL

BBQ Bites

Friends, lovers, enemies. Improve your life by making these tiny little bundles of 
pure f***ing joy.

Originally, these were a product of a carnivore-gone-vegetarian-freak-out. 

Now, they’re an epic treat for anyone with a mouth. Minus our friend Joe, who 
we suspect hates puppies and rainbows. Oh, and delicious food.

 But I digress. These seitan bites will make hungover Sundays worth living. 
Or make any carnivore graciously bow to your tasty creation.

Ingredientssssss: 

Gluten Dough:

2 cups vital wheat gluten

1 teaspoon granulated garlic

1 teaspoon ground ginger

1 1/3 cups vegetable broth (let it cool)

3 Tablespoons braggs

Liquid smoke (4-8 squirts depending on how smokey. i use 6)

1 tablespoon Paprika (i like this, but you can use 1 teaspoon)

Pepper (from grinder, 4-5 grinds)

Broth:

4 cups water

1/4 cup braggs

liquid smoke (very little, maybe a few squirts) 

Flour Coating:
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. cayanne pepper
1/4 tsp. black pepper 

Bread Coating:
1 cup bread crumbs
1 tsp. garlic
1 tsp. basil
1 tsp. oregano
1 tsp. paprika 
1/2 cup soy milk

Preperationssss:

Dough, yo.
Mix the dry ingredients.
Once the veg broth is cool, add the wet ingredients and mix well. 
Punch it and roll it with your hands for a minute ore two, 
then take a ten minute break.
Beat it around some more, stretching it out a little (think play-doh but delicious) and take another 10 mins.

Heat the broth (part 2 above) and wet a knife.
Cut the crazy seiten/loaf/play-doh contraption into long strips and simmer for 45 mins.

Once complete, the most important thing you can do is drain those bad-boys. 
I use 764 towels every time, along with heavy books to really drain them well. 
Be creative.
 

Once you have drained most of the water (30 mins), it’s time to bake.

 MIx together Flour coating and Brad coating in different bowls. 
Start by coating in the flour, then dip in the milk, and then the bread coating. 

Bake for 30-40 mins at 400 degrees. 

 Now take your fav BBQ sauce and warm it  with your fav hot sauce. 
Stir in those baked bites and chowwwww-downnnn.

 Promise. They’re amazing. 

DL

Tempeh Salad Sammies

I LOVE SANDWICHES.

This is the best replacement for tuna or egg salad sandwiches. everrrrr.
I made my version of these from mixing about twenty different recipes 
I found after deciding none were appetizing enough to make/eat. We served these at our annual Black and White party and 
also to my folks who aren’t vegetarian (but are very open to trying new things). 

Time:Approx 30 minutes

Ingredients:
1 pack Tempeh
1 carrot, chopped fine or grated
1 stalk celery, chopped  
2 green onion
2 tbls Mayonnaise (or vegan alternative) or more
1/4 tsp Kelp/Ground Nori (if you’d like to give it a fishy flavour)
1 tsp Paprika
2 tsp Lemon Juice
Pepper (7 Grinds)
Salt (4 Grinds) 

Other Ingredients:
Fresh delicious whole grain bread
Avocado
Sprouts/Lettuce 

Directions:

Steam Tempeh 15mins- set aside to cool.
Mix together all dry ingredients.
Crumble Tempeh into dry mix, add wet ingredients. Mix.
Add Salt/Pepper/Mayo to taste.

Dish onto your bread, spread 1/4 avocado and top with sprouts/lettuce.

 Enjoy. A simple, delicious, hearty and filling sandwich that will be 
a great addition to your arsenal. 
  

DL