Category Archives: stir fry

>Vegan MoFo Day Seventeen: Recipe Review and Thanksgiving, part one

>Today is just a roundup day. The only exciting food thing I did today wasn’t my own recipe. It came from The PPK in October. Its a recipe from Isa’s upcoming cookbook (which I cannot wait to get). It was the Miso Soba Stir Fry with Greens and Beans, and it rocked my socks. Its also probably the healthiest meal I’ve eaten in weeks. Instead of adzuki beans, I used a can of red kidney beans. I also used rainbow chard from my garden, instead of Swiss chard.

Thanksgiving is a week away. Panic is about to set in. I think I know what I’m going to be eating, and I think its going to include this stuff:

Field Roast Celebration Roast. This thing is so delicious. You should all do your best to try it sometime. (and, FYI, right now, Savemart is carrying it!)

Heavenly Potatoes, veganized. This is my aunt’s recipe, I’ll post it tomorrow.

Maple Yams (to-die-for) I’ll also post this recipe tomorrow

Fruit Salad

I’m making rolls with this great recipe from Colleen on VegWeb. Honestly, its the only yeasty bread recipe I have ever had success with.

Dessert – My sister is making (vegan) pecan pie – my favourite!, and I’m making Pumpkin Cheesecake with Candied Cranberries. Again. I made it last year, and it was a big hit.

I feel guilty – this was probably the laziest Vegan MoFo post ever. Tomorrow, I’ll be better. and I’ll give you lots of yummy recipes.

What are you eating for Thanksgiving?


>new food of the week: unknown squash

>Okay, maybe not totally unknown – it was bright green and very large. It had sort of a zucchini flavour and I think it was a cucuzza squash. I picked it up at the Farmers Market. I liked it, and would probably buy it again.

Squash chow Mein
1 bright green cucuzza squash (you can use any squash you’d like) – peeled and diced
1 package chow mein noodles
2 vegan sausages (recipe here) – cut in half (lengthwise) and sliced
soy sauce or hoisin sauce

cook chow mein noodles as directed

sautee squash and sausage until cooked. add sauce. add noodles.


>New Food of the Week – long time no see!

>Dear Reader(s?),
I’m sorry I have been completely slacking on new posts. My excuse? I’ve been totally uninspired. I’m broke, so I’ve been eating a lot of beans. Like, every night of the week. (Exciting?)

A few weeks ago, I may or may not have mentioned my next new food was the plantain. It was a failure, so I didn’t update. Okay, not a total failure. I made a plantain soup that was okay. It would have been better if my plantain was a little less ripe, I think. I also veganized a great-sounding dessert with a sugary “gravy” poured over the fried plantain. I let the gravy get too hot, and it turned to hard candy. It wasn’t as pleasant as that might sound.
I promise to try plantains again sometime, but I’m just not ready yet.

This week, I had much more success. I was at the farmer’s market on Friday, and I picked up quite a few new foods (with Mom’s money — THANK YOU MOM!). I got:
Armenian Cucumber
Lemon Cucumber
Italian Zucchini
Yellow Zucchini
some squash that’s the size and shape of a baseball

and…. pumpkin greens!

So far, I’ve tried the pumpkin greens, and they are fabulous. I made a stir fry. This is kind of my go-to for summer veggies. When in doubt, stir fry.

Pumpkin Green Stir Fry
a large handful of washed pumpkin greens and vine (and flowers if they’re attached); chopped
tofu; pressed, cubed
2 garlic cloves
1/2 lemon
generous sprinkle of crushed red pepper
Splash of soy sauce

Bread your tofu in a mixture of flour and garlic powder — to do this, simply toss the tofu cubes in mixture.

Heat oil in pan (I did vegetable oil with a splash of sesame oil for some flavour). You want it really hot so the tofu doesn’t just soak the oil up. Fry tofu until its brown and crispy. set aside.

lower heat. In same pan, add garlic, crushed red pepper. cook for 30 second to a minute – until garlic is fragrant (NOT burned!). Add pumpkin greens. cook 1-2 minutes. Squeeze lemon over pan, add soy sauce. Let cook until greens are tender. Add tofu.


This was great on its own last night. Tonight, I ate leftovers, and put it into a homemade whole-wheat pita and it was pretty awesome.

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