Think you have to give up your favourite foods when you give up dairy??? NOPE!! I have successfully simulated virtually all of my cheesy favourites! Like POUTINE!!
Your favourite french fries topped with rich mushroom gravy and cheese. And here's the trick...
Grate your Zengarry Gruyere Style Cashew Cheese right out of the freezer!!
Top with a sprinkling of freshly ground black pepper or even a bit of smoked paprika!
Use whatever gravy you like. You can find my favourite mushroom gravy recipe below.
Lynda's Favourite Mushroom Gravy
2 teaspoons nondairy butter (Earth Balance)
1 yellow onion, chopped
1 pound cremini mushrooms, sliced
3 tablespoons all-purpose flour
2 cups vegetable broth
2-3 tablespoons tamari soy sauce 1/2 teaspoon dried thyme
Pepper to taste
Heat butter in a large-size skillet and sauté onion and mushrooms over high heat, stirring frequently, until they turn translucent and a little golden brown and mushrooms soften. Should take about 15 minutes.
While the onions and mushrooms are cooking, in a separate bowl, pour vegetable broth, soy sauce, rosemary and pepper. Whisk flour into broth mixture. When there are no lumps, add to mushroom/onion mixture. Reduce heat and cook on low-medium heat, stirring constantly until thickened. Take off heat and set aside.
Fresh Ontario apples are in stores now!! What better time for some Zengarry apple pairing ideas?? Apples and cheese have always been great partners, and vegan cheese is no different!
A snack doesn't have to be complicated to be refined and elegant! Sometimes it's the simplest pairings that let your Zengarry fauxmage shine through. Like a crisp Gala apple with a wedge of Zengarry Brie and a dab of Carmelized Red Onion Jelly. I grabbed this one at Loblaws because it's the only food store near where I live (besides Fauxmagerie Zengarry of course).
Quite a delightful pairing, if I do say so myself. Just a bit of savoury with the sweet of the fruit.
If you're still not convinced that Zengarry Brie fauxmage and apples make delicious partners, feast your eyes on this!!
I was lucky enough to get my hands on a big bag of vegan sausages at the Canadian Health Food Association trade show in Toronto this weekend! A great big THANK YOU to our friends at Gusta!! I made these with their brand new Montrealien flavour which may not be available in stores yet... but any of their other three flavours will work here.
Super simple, and yet, fancy enough for the pickiest vegan. Though I really don't know that many picky vegans.... "Is it vegan?? I'll eat it!"
Slice your sausages in quarters lengthwise and fry each side in a non-stick pan.
Layer one slice of bread (I used my favourite... Light Rye) with Carmelized Red Onion Jelly and sliced, pan fried sausages.
Layer the other slice with sliced apple (I used fresh Ontario Gala) and some slices of Zengarry Brie style cashew cheese.
CAREFULLY bring the two sides together. Spread vegan margarine on the outside of each slice of bread and pop it back in the pan at medium high. Grill each side until golden.
Then devour it with GUSTA.... I mean gusto. :)
For a more simple classic option, try apple and brie open faced sandwiches like these... Drizzled with fruit compote, maple syrup or agave.
Looking for a healthier side dish? Cauliflower is the new potato!!
This cheesy cauliflower mash is the perfect healthy stand-in for mashed potatoes at your holiday feast or at any meal. It looks and tastes like mashed potatoes, but with a fraction of the carbs. Don't worry you won't miss them!
And bonus there is no peeling of potatoes involved!!
Serve this alongside these Holiday Mushroom Timbales or your favourite Lentil Loaf with a healthy helping of mushroom gravy!
One medium sized head of cauliflower, cut into florets
3-4 Tbsp. unsweetened almond milk
1/2 container of Fauxmagerie Zengarry Garlic and Fine Herbs Cashew Cheese
3 green onions, chopped
1/2 tsp sea salt
Freshly ground pepper
Bring cauliflower florets to boil and boil about 5-10 minutes, until fork tender. Drain and place in the bowl of a food processor. Add the rest of the ingredients except the green onion. Process on high until it's a smooth texture resembling mashed potatoes. Add the green onion, reserving a few for garnishing. Process again until the green onion is mixed in.
Transfer to a serving bowl and garnish with remaining green onion and ground pepper.
Potatoes are the ultimate comfort food for me. When I was pregnant with my son, I lived on mashed potatoes and peanut butter toast for the first 3 months.
In more recent years, stuffed potato skins have become a family favourite at the cottage, these ones in particular! They're fun to make and totally yummy. We usually make them with leftover taco 'meat' i.e.. Mexican Veggie Crumbles. Once the potatoes are baked this recipe is super fast to pull together, so it's a tasty treat even on weekdays!
Pair these Mexican Twice Baked Potatoes with a salad and make it a meal or serve them as a appetizer at your next party or potluck.
4 baked potatoes, cooled
5 Tbsp. Fauxmagerie Zengarry Smokey Jalapeño cashew cheese
3 Green onions, minced
1/3 cup Yves Mexican Veggie Ground Round
1/2 tsp. salt
salsa for garnish
cilantro for garnish
Cut your baked potatoes in half. Scoop out some of the potato from each half leaving a hole in the middle of each half.
Mix the scooped out potato with the Smokey Jalapeño cashew cheese, green onions, Mexican crumbles and salt. Scoop the mixture back into the potatoes.
Bake at 350 degrees F for 12-15 minutes. Remove from the oven and garnish with salsa and cilantro.
Tired of the same old butter and salt on your sweet corn? Spice it up! Sriracha and lime aioli and fresh cilantro give this seasonal favourite a delicious make-over!
Sriracha Lime Aoili
1/2 cup Veganaise
1 Tbsp. Sriracha sauce
Juice from 1/2 a lime
1/4 tsp. sea salt
Add all ingredients to a small bowl and whisk until smooth.
Spoon over cooked sweet corn. Garnish with paprika and chopped fresh cilantro.
Nothing makes me feel more connected with nature than harvesting my own food and cooking up something delicious with it in my own kitchen. So on my latest culinary adventure (inspired by Radical Homestead), I went in search of wild grape leaves! They are surpisingly easy to find growing along the edges of bushes and fences once you start to search them out.
Here is a fun and tasty idea of what to do with them: stuffed wild grape leaves (dolmas). Dolmas are a popular snack in the Balkan countries including Greece. I have made these before with grapes leaves that I bought in a jar stored in brine. The brine is very salty and these preserved leaves need to be rinsed very well to remove most of the salt.
I picked these grape leaves along the edges of the park where I walk my dog almost every day! The recipe I used is below. Make them the day before you plan to serve them because they need to marinate in the fridge overnight. You will need about 30 leaves for this recipe.
Stuffed Wild Grape Leaves
30 or so wild grape leaves
1/4 cup freshly squeezed lemon juice
1/3 cup good quality olive oil
Rice Stuffing (recipe below)
Wash the grape leaves and then place them in a bowl or dish. Pour boiling water over the leaves and let them sit for a couple of minutes. Remove the leaves from the water and place on a towel to drain.
To stuff the grape leaves, spread one blanched leaf, patted dry, vein side up on a flat surface. Add about 1 Tbsp. of stuffing. Fold lower edges and sides in and roll like a cigar. Repeat with remaining leaves. Place all rolled dolmas in a glass lasagna pan packed closely together.
Preheat the oven to 350 degrees F and prepare the marinade by mixing the lemon juice with the olive oil Drizzle the marinade over the dolmas. Cover tightly with aluminium foil and cook for 40 minutes. Allow to cool and then place them in the fridge overnight covered to marinate.
Stuffing for Wild Grape Leaves
1 cup of brown-rice cooked in 2 cups of water
1/4 cup pine nuts, toasted
2 Tbsp. olive oil
1 small onion, minced
4 plum tomatoes, chopped
2 cloves of garlic, minced
1/3 cup raisins or currants
1 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. allspice
Pepper to taste
Saute onion in olive oil until translucent. Add tomatoes and garlic and cook 2 minutes more. Stir in oregano, raisins, salt and pine nuts. Add cooked rice and allspice and mix until well combined. Allow to cool.
This is an elegant and delicious way to serve up your grilled veggies at a dinner party or to quickly become the belle of the ball at your next potluck.
It can be made a day in advance, is easily transportable and really is stunningly beautiful. The Sun-dried tomato and basil cashew cheese and pesto layers pack it with flavour.
Feel free to mix it up and use your fav. grilled veggies... zucchini and portobello mushrooms would make great additions!
For tips on grilling your veggies check out our Ultimate Veggie Grill Guide.
Line a bread pan with saran wrap.
Layer red peppers, Zengarry Sun Dried Tomato and Basil Cashew Cheese, asparagus, eggplant, pesto, then orange peppers in the bread pan. Top with saran wrap and pack down firmly.
Allow it to chill in the fridge for a couple of hours.
Remove top layer of saran wrap. Place a plate on top of the bread pan. Flip carefully and remove pan and bottom later of saran wrap.
Slice carefully and serve with sliced bread, preferably grilled.
Add all ingredients to a blender and blend well.