Merry Christmas to All!
-The Vegan Villager
Sunday 25 December 2011
Sunday 18 December 2011
Bake Sale/Soup for Sponsorship Bonanza!
Holiday Greetings Friends!
I am painfully aware that I have not posted in nearly a month!
But never fear, the recipes are here!
The past few weeks have been extremely busy ones in my world of vegan baking and cooking!
For those of you who don't know me personally, I work in the field of Social Services. Each year I lead fundraising initiatives to help sponsor individuals and families who may be experiencing particularly tough times, or who could use a boost of holiday cheer at Christmastime. What better way to raise the funds needed than with FOOD! These past few weeks marked the 3rd Annual Sponsorship Bake Sale and the Annual "Soup's on for Sponsorship" soup lunch in our office - both bring out the generosity in everyone! Lot's of people contributed to the bake sale and even more folks purchased baking and soup - making it a huge success!
This money goes a very long way to help a lot of adults and children have a happier holiday. We take a lot of things for granted, and it really puts into perspective how fortunate many of us are when you see with your own eyes that selling some cookies and fudge will allow a child to have presents to open on Christmas morning. So...now that my rant about the virtues of giving (not just at the holidays mind you...) is complete, let us move on to some of the recipes that make it happen. I say some, because there are so ma ny people involved in both the bake sale and soup,I could never do it on my own, and if any of them are reading, you know who you are and THANK YOU!... On with the vegan recipes!
Easy Peasy Lemon Cookies
These are quick and easy, perfect for a bake sale, they freeze really well too!
You will need:
1 box of vegan lemon cake mix
1/3 cup vegetable oil
1/4 cup water
1 tbsp lemon extract
1/3-1/2 cup granulated sugar (to roll the dough balls in)
What to do:
Preheat oven to 350° F
In a large mixing bowl combine cake mix, water, oil and lemon extract.
Stir together until well blended, dough should be moist enough to roll into balls.
Roll dough into 1" balls and set aside.
In a shallow lidded dish pour granulated sugar, in small batches (6-10, depending on the size of your dish) roll dough balls in sugar. I throw a few in, close the lid and shake to coat.
Place sugar coated dough balls on a parchment lined baking sheet approximately 1" apart, do not press with fork, leave as balls.
Bake 9-11 minutes, edges should be barely golden.
The cookies will puff up slightly in the oven, do no press them down, they will fall and crack as they cool.
You can make these cookies smaller or larger depending on your needs, you can also roll them in coloured sugar depending on the occasion.
Broccoli Soup
This recipe is a go-to Fall and Winter favourite at our house!
You will need:
1 medium to large head of broccoli (if you aren't sure if it's large enough, always go bigger!)
2 tbsp olive oil
1 medium onion
4 + cloves of garlic
4 cups vegetable broth
4 cups soy milk
1/4 cup margarine
3 tbsp flour
1 tbsp poultry seasoning
1 tsp dry sage
salt and pepper to taste
What to do:
Chop onion and garlic, place in a large tall sided cooking pot with olive oil over medium heat. Saute onion and garlic being careful not to burn them, approximately 4-5 minutes.
Chop broccoli and place in pot with onion and garlic, cover contents with stock and simmer on low for 15 minutes or until broccoli is very tender.
In a blender (I have to do this in two batches) place contents of the pot; onion, garlic, broccoli and stock, puree and set aside.
In the empty pot melt margarine, add flour to melted margarine to create a roux.
Slowly add soy milk to the roux and whisk to break any lumps.
When the milk mixture is smooth and lump-free add the pureed broccoli mixture.
Bring soup to a full boil and reduce to simmer.
Heat through and serve with fresh whole wheat rolls or crackers.
*This is a very easy recipe to keep at the ready - all you'll need is broccoli. I keep a tetra pack (looks like a big drinking box) of stock and the same size of soy milk on hand, the rest of the ingredients are standard staples around here.
Sweet and Spicy Nuts
A quick and delicious way to use up the almonds I had in my freezer - yum!
You will need:
2 cups unblanched almonds (means the skins are still on them)
Happy Holidays!
The Vegan Villager
I am painfully aware that I have not posted in nearly a month!
But never fear, the recipes are here!
The past few weeks have been extremely busy ones in my world of vegan baking and cooking!
For those of you who don't know me personally, I work in the field of Social Services. Each year I lead fundraising initiatives to help sponsor individuals and families who may be experiencing particularly tough times, or who could use a boost of holiday cheer at Christmastime. What better way to raise the funds needed than with FOOD! These past few weeks marked the 3rd Annual Sponsorship Bake Sale and the Annual "Soup's on for Sponsorship" soup lunch in our office - both bring out the generosity in everyone! Lot's of people contributed to the bake sale and even more folks purchased baking and soup - making it a huge success!
This money goes a very long way to help a lot of adults and children have a happier holiday. We take a lot of things for granted, and it really puts into perspective how fortunate many of us are when you see with your own eyes that selling some cookies and fudge will allow a child to have presents to open on Christmas morning. So...now that my rant about the virtues of giving (not just at the holidays mind you...) is complete, let us move on to some of the recipes that make it happen. I say some, because there are so ma ny people involved in both the bake sale and soup,I could never do it on my own, and if any of them are reading, you know who you are and THANK YOU!... On with the vegan recipes!
Easy Peasy Lemon Cookies
These are quick and easy, perfect for a bake sale, they freeze really well too!
You will need:
1 box of vegan lemon cake mix
1/3 cup vegetable oil
1/4 cup water
1 tbsp lemon extract
1/3-1/2 cup granulated sugar (to roll the dough balls in)
What to do:
Preheat oven to 350° F
In a large mixing bowl combine cake mix, water, oil and lemon extract.
Stir together until well blended, dough should be moist enough to roll into balls.
Roll dough into 1" balls and set aside.
In a shallow lidded dish pour granulated sugar, in small batches (6-10, depending on the size of your dish) roll dough balls in sugar. I throw a few in, close the lid and shake to coat.
Place sugar coated dough balls on a parchment lined baking sheet approximately 1" apart, do not press with fork, leave as balls.
Bake 9-11 minutes, edges should be barely golden.
The cookies will puff up slightly in the oven, do no press them down, they will fall and crack as they cool.
You can make these cookies smaller or larger depending on your needs, you can also roll them in coloured sugar depending on the occasion.
Broccoli Soup
This recipe is a go-to Fall and Winter favourite at our house!
You will need:
1 medium to large head of broccoli (if you aren't sure if it's large enough, always go bigger!)
2 tbsp olive oil
1 medium onion
4 + cloves of garlic
4 cups vegetable broth
4 cups soy milk
1/4 cup margarine
3 tbsp flour
1 tbsp poultry seasoning
1 tsp dry sage
salt and pepper to taste
What to do:
Chop onion and garlic, place in a large tall sided cooking pot with olive oil over medium heat. Saute onion and garlic being careful not to burn them, approximately 4-5 minutes.
Chop broccoli and place in pot with onion and garlic, cover contents with stock and simmer on low for 15 minutes or until broccoli is very tender.
In a blender (I have to do this in two batches) place contents of the pot; onion, garlic, broccoli and stock, puree and set aside.
In the empty pot melt margarine, add flour to melted margarine to create a roux.
Slowly add soy milk to the roux and whisk to break any lumps.
When the milk mixture is smooth and lump-free add the pureed broccoli mixture.
Bring soup to a full boil and reduce to simmer.
Heat through and serve with fresh whole wheat rolls or crackers.
*This is a very easy recipe to keep at the ready - all you'll need is broccoli. I keep a tetra pack (looks like a big drinking box) of stock and the same size of soy milk on hand, the rest of the ingredients are standard staples around here.
Sweet and Spicy Nuts
A quick and delicious way to use up the almonds I had in my freezer - yum!
You will need:
2 cups unblanched almonds (means the skins are still on them)
2 tablespoons vegetable oil
1/4 cup granulated sugar
1 tsp cayenne pepper
1/2 tsp chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
pinch of crushed red pepper flakes
What to do:
Preheat oven to 250° F
Combine all ingredients in a large mixing bowl and stir to coat almonds. Spread almonds on a non-stick cookie sheet in a single layer (you may need to bake in two batches), bake for 30 minutes, turning or shaking the almonds on the sheet half way through. Allow the almonds to cool about 10 - 15 minutes, this allows the coating to set. Seal in an airtight container or fills cello bags for easy and delicious gift giving!
So, there we have it, three recipes for the weeks I've missed on here. I hope to have time this week to post a few more recipes for vegan holiday goodies!
Happy Holidays!
The Vegan Villager
Tuesday 22 November 2011
Top Picks Installment #1
One thing a lot of people will ask when they find out I'm Vegan is...
"Don't you miss (insert dairy items here)?
And my answer is usually (can't think of a time it hasn't been but want to stay on the safe side) no.
No, because there is often an alternative. However, there are alternatives, and then there are good alternatives. So to answer questions recently posed to me by a friend considering taking a walk a little closer to the veggie side of the street I say this: Cheese and Sour Cream have vegan alternatives! Of course if you are a die hard dairy lover and know that an alternative just isn't going to cut it - I suggest you check out some local artisan cheese makers in your area, they will most likely sell lovely cheeses that having been been produced ethically from cows, sheep and goats they love and respect (they may also know where to get get a more ethical sour cream? maybe...)
CHEESE
Daiya http://www.daiyafoods.com/
- 3 flavours of shredded "cheese"
- it melts!!!
- fantastic on pizza, in lasagna, for making mac n' cheese, in burritos and on tacos
- a little goes a loooooong way
- CANADIAN!
Tofutti Cheese Slices http://www.tofutti.com/
- Mozzarella or American
- makes a great grilled cheese & melts well when steam is used ie: grilled cheese in a pan with a lid
- it's a member of the fantastic tofutti family!
- Ed Begley Jr. eats them while driving on route to a family camping trip in his show "Life with Ed"
Sheese http://www.buteisland.com/
- 9 hard "cheeses" and 5 soft "cheeses"
- sharp flavours that are great for the holidays
- excellent for "cheese" and crackers...and wine
- from the Isle of Bute in Scotland (this is more an infofact than a reason to buy it...infofact - I like it!)
- not entirely sure about the pringles and the pearl onions pictured with the sheese, but whatever floats your boat I guess.
SOUR CREAM
Well Jo, I hope that answers your questions and gives you a few more options for alternatives :)
"Don't you miss (insert dairy items here)?
And my answer is usually (can't think of a time it hasn't been but want to stay on the safe side) no.
No, because there is often an alternative. However, there are alternatives, and then there are good alternatives. So to answer questions recently posed to me by a friend considering taking a walk a little closer to the veggie side of the street I say this: Cheese and Sour Cream have vegan alternatives! Of course if you are a die hard dairy lover and know that an alternative just isn't going to cut it - I suggest you check out some local artisan cheese makers in your area, they will most likely sell lovely cheeses that having been been produced ethically from cows, sheep and goats they love and respect (they may also know where to get get a more ethical sour cream? maybe...)
Ok so, Jo (question poser) here are my top picks for Vegan cheese and sour cream alternatives, what they are best used for and why they are so great!
CHEESE
- 3 flavours of shredded "cheese"
- it melts!!!
- fantastic on pizza, in lasagna, for making mac n' cheese, in burritos and on tacos
- a little goes a loooooong way
- CANADIAN!
- Mozzarella or American
- makes a great grilled cheese & melts well when steam is used ie: grilled cheese in a pan with a lid
- it's a member of the fantastic tofutti family!
- Ed Begley Jr. eats them while driving on route to a family camping trip in his show "Life with Ed"
- 9 hard "cheeses" and 5 soft "cheeses"
- sharp flavours that are great for the holidays
- excellent for "cheese" and crackers...and wine
- from the Isle of Bute in Scotland (this is more an infofact than a reason to buy it...infofact - I like it!)
- not entirely sure about the pringles and the pearl onions pictured with the sheese, but whatever floats your boat I guess.
SOUR CREAM
To be honest I have only ever tried two vegan sour creams...I will only discuss the one I like, there is no point to the other.
Toffuti Sour Supreme http://www.tofutti.com/
- tastes the same as dairy sour cream (as far as I can tell anyway, was never a big fan)- makes great dips and brings lots of zing and creaminess to mashed potatoes!
- yummy on nachos and burritos!Well Jo, I hope that answers your questions and gives you a few more options for alternatives :)
If anyone has questions or has a "vegan topic" they would like me to blog about please drop me a line at
veganvillager@gmail.com
Saturday 19 November 2011
Vegan Villager Holiday Treats - Installment #2: Fall-Winter Transition Day (and Christmas shortbread)
What an amazing Saturday! For someone who finds it difficult to sleep in, laze around, and do nothing...today was an oddity...it is now 8:37 pm and I only recently made the transition from yoga pants to jeans (evening wear). Speaking of transitions (I love setting up my own amazing segues!), this was a day that seemed very much like a transition from Fall to Winter. Still no snow on the ground here, but it's been raining and one just can't ignore that if it were not for a few teeny tiny degrees that rain would be snow! Also, I started wrapping presents, addressed my Christmas cards this morning at 6:30 am (before I went back to bed and watched 80's commercials on YouTube for 3 hours - who am I!?) and made my first glorious batch of Christmas shortbread cookies!
I know, I know...I know what you're thinking. Well either yum! or good "vegan-shortbread" is impossible because in order for them to be good them must be made with real butter (or so the tartan clad packaging tells us). Ok I agree, there is good shortbread and bad shortbread...but don't knock it til ya try it!
Vegan Holiday Shortbread Cookies
You will need:
1 cup vegan margarine*
3/4 cup icing sugar
2 1/4 cups all purpose flour
a dribble of vanilla
a pinch of salt
(yep, margarine and icing sugar and white flour...most days I can say part of my reason for eating a vegan diet is "good health"...and some days I can't)
What to do:
- Preheat your oven to 350° F and line a cookie sheet with parchment paper
- Combine all ingredients in a large mixing bowl with a wooden spoon.
- Roll dough into 1" balls (if you find it starts to crumble while rolling add just a few drops of water at a time until the dough has a better rolling consistency), place each ball approximately 1" apart on a baking sheet lined with parchment paper.
- Keep in mind you want a bit of space between each cookie, but because there are no leveners (baking soda or eggs etc.) in this recipe these cookies don't tend to expand too much, so fitting that extra dough ball in at the end can be done without worry!
- Using a fork press each dough ball down until cookies are slightly flattened with fork marks deep enough to accept sprinkles or dragée (little silver and gold balls for decorating cookies), see picture below.
After each cookie has been forked and sprinkled bake for 13 minutes or until the edges are just beginning to turn golden. I highly recommend, as each oven is different that you start by baking them for 10 minutes, if they are not golden (as pictured below) continue baking in 2 minute intervals.
As you can see these cookies don't look much different coming out of the oven than from when they go in...take a peek at their undersides to see how they are doing. Also...please allow them to cool before biting in, if you don't you'll burn your mouth, then you won't be able to taste anything properly...you might even get one of those hangy bits of skin in the roof of your mouth...let them cool, don't ruin your holiday or your overall cookie experience!* a word about vegan margarine: this is just my opinion but the very best vegan margarine for baking in particular is Earth Balance, it is available at most "health food" stores and in larger grocery stores with a "health food" section.
Wednesday 16 November 2011
Mile High Vegan Treat Club...not as dirty as it sounds
Lend me your ears Vegan friends (and general friends who like good cookies),
The next time you fly with Delta and you are asked "peanuts...pretzels...cookies?" say "Cookies!" (and if you are anything like me, when you use your plane-voice half whisper to respond, also hold up two fingers, in a "peace sign" fashion...this usually gets you two packs, especially when coupled with a smile.)
If all goes well you will be presented with a packet (or two) of Biscoff Gourmet Cookies a.k.a Lotus Cookies. Get ready, they are fantastic! The packet contains two oblong spice cookies and they are delicious! It's not for everyone I suppose but a very nice departure (no pun intended) from the standard peanuts and pretzels.
These cookies are available in finer shops and for home delivery, although I doubt they will have the Delta logo. Upon arrival (pun intended this time) at your doorstep you will be pleasantly surprised to find that these cookies are vegan and exceptionally yummy!
photo: www.biscoff.com
According to the Biscoff website (http://www.biscoff.com/):
Original Recipe Since 1932Biscoff cookies are baked using the original recipe created in 1932. They are made with all natural ingredients, using no artificial colors or preservatives. They are vegan and contain 0 grams trans fat and 0 cholesterol per serving. All Biscoff cookies are baked in Lembeke, Belgium by Lotus Bakeries.
Introduction to the U.S. - The Airline Successful in Europe for decades, Biscoff's popularity 'soared' when it was discovered by an airline food supplier during a trip to Belgium in 1984. Since then, Biscoff cookies have made air travel a little sweeter on nearly every domestic airline and most international carriers. As of 2010, airline passengers nibbled on 1.5 billion cookies, with Lotus Bakeries selling 3.3 billion Biscoff single and double cookies in Europe a year.
Ingredients: Wheat Flour, Sugar, Vegetable Oils (contains one or more of soy bean oil, sunflower oil, palm oil), Brown Sugar, Leavening (sodium bicarbonate), Soy Flour, Salt, Spice (cinnamon)
ALLERGEN Info: Contains wheat, soy.
Other Biscoff products you may know from finer shops...and IKEA
Who knew? I didn't before...but now I do - govern your cookie choices accordingly!
The next time you fly with Delta and you are asked "peanuts...pretzels...cookies?" say "Cookies!" (and if you are anything like me, when you use your plane-voice half whisper to respond, also hold up two fingers, in a "peace sign" fashion...this usually gets you two packs, especially when coupled with a smile.)
If all goes well you will be presented with a packet (or two) of Biscoff Gourmet Cookies a.k.a Lotus Cookies. Get ready, they are fantastic! The packet contains two oblong spice cookies and they are delicious! It's not for everyone I suppose but a very nice departure (no pun intended) from the standard peanuts and pretzels.
These cookies are available in finer shops and for home delivery, although I doubt they will have the Delta logo. Upon arrival (pun intended this time) at your doorstep you will be pleasantly surprised to find that these cookies are vegan and exceptionally yummy!
According to the Biscoff website (http://www.biscoff.com/):
Original Recipe Since 1932Biscoff cookies are baked using the original recipe created in 1932. They are made with all natural ingredients, using no artificial colors or preservatives. They are vegan and contain 0 grams trans fat and 0 cholesterol per serving. All Biscoff cookies are baked in Lembeke, Belgium by Lotus Bakeries.
Introduction to the U.S. - The Airline Successful in Europe for decades, Biscoff's popularity 'soared' when it was discovered by an airline food supplier during a trip to Belgium in 1984. Since then, Biscoff cookies have made air travel a little sweeter on nearly every domestic airline and most international carriers. As of 2010, airline passengers nibbled on 1.5 billion cookies, with Lotus Bakeries selling 3.3 billion Biscoff single and double cookies in Europe a year.
Ingredients: Wheat Flour, Sugar, Vegetable Oils (contains one or more of soy bean oil, sunflower oil, palm oil), Brown Sugar, Leavening (sodium bicarbonate), Soy Flour, Salt, Spice (cinnamon)
ALLERGEN Info: Contains wheat, soy.
Other Biscoff products you may know from finer shops...and IKEA
Who knew? I didn't before...but now I do - govern your cookie choices accordingly!
Monday 14 November 2011
Deck the Vegan Halls: Vegan Villager Holiday Treats Installment #1
Ok so here we go friends!
This is the first of many installments of quick and simple Vegan treats for the holidays! Now, please understand that while I do consider myself a well versed cook and baker and thoroughly enjoy spending the better part of the day immersed in foodie endeavours, I do not, for a moment, think that everyone (vegan or not) has the time or inclination to spend hours in the kitchen. So, with that said I hope to provide you with simple, quick and very tasty treats to enjoy during the holidays season...that just happen to be vegan. Also, no worries here - I will do my best to utilize ingredients that are familiar and easy to find, no venturing into the darkest corners of your local health food store having to know a secret handshake or password :)
Puff Pastry with Mincemeat, Orange Zest & Toasted Almonds
You will need:
1 package of tenderflake puff pastry - thawed
(available at most grocery stores near the frozen pie crust, yellow package)
1.5 cups mincemeat (so far the most cost effective I have found is at bulkbarn)
1/3 cups sliced almonds - toasted
1 orange for zesting
What to do:
I posted this on a whim tonight, and only have a picture of the finished product, I will post step by step instructions the next time I make them.
They are delicious and they freeze well, but why bother.
Side note for those of you perplexed by "mincemeat", according to our friends at Wikipedia:
Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison. Originally, mincemeat always contained meat.[1] Many modern recipes contain beef suet, though vegetable shortening is sometimes used in its place.
* mincemeat from bulkbarn is vegan, inexpensive and yummy!
This is the first of many installments of quick and simple Vegan treats for the holidays! Now, please understand that while I do consider myself a well versed cook and baker and thoroughly enjoy spending the better part of the day immersed in foodie endeavours, I do not, for a moment, think that everyone (vegan or not) has the time or inclination to spend hours in the kitchen. So, with that said I hope to provide you with simple, quick and very tasty treats to enjoy during the holidays season...that just happen to be vegan. Also, no worries here - I will do my best to utilize ingredients that are familiar and easy to find, no venturing into the darkest corners of your local health food store having to know a secret handshake or password :)
Puff Pastry with Mincemeat, Orange Zest & Toasted Almonds
You will need:
1 package of tenderflake puff pastry - thawed
(available at most grocery stores near the frozen pie crust, yellow package)
1.5 cups mincemeat (so far the most cost effective I have found is at bulkbarn)
1/3 cups sliced almonds - toasted
1 orange for zesting
What to do:
- Preheat your oven to 350°
- Line a cookie sheet with parchment paper (you can find parchment paper at the grocery story either in the baking section or in with wax paper, but DO NOT use wax paper...parchment prevents baked goods from sticking to the pan, if you can't find it, don't worry about it, just use a non-stick sheet)
- Roll out thawed dough to approximately 9x13 using a rolling pin or wine bottle,whichever is most handy.
- Slather mincemeat into an even layer getting as close to the edge of the pastry as you can without spilling over. Remember we will be rolling this into a log so keep mincemeat displacement theory in mind with creating your layer of filling.
- Zest one orange over the mincemeat mixture - invest in a good rasp for zesting, you'll thank yourself!
- Place almonds in a dry pan on a low heat, watch them very carefully, either shaking the pan to toss the nuts, or turning them with a spatula ever 30 seconds to a minute. Toasting the sliced almonds won't take long at all 3-4 minutes tops. Remember - your nose knows! If you can smell the toasted almonds and they are looking golden it's time to take them off the heat.
- Reserve 3 tbsps or so of almonds, sprinkle the rest of the toasted nuts over the mincemeat layer, being mindful to distribute them as evenly as possible.
- With the longest side facing towards you roll the puff pastry tightly (similar to making cinnamon buns - disregard this reference if you are not familiar) into a log.
- When the pastry in rolled, using a sharp know cut pastry in evenly sized discs. Usually the end bits will not have much filling and may not make the best treats - but waste not want not, they are still delicious!
- Place cut pastry discs onto prepared cookie sheet with approximately 1" in between.
- Sprinkle the tops of each disc with remaining toasted almonds.
- Bake for 25 minutes until golden brown.
They are delicious and they freeze well, but why bother.
Side note for those of you perplexed by "mincemeat", according to our friends at Wikipedia:
Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison. Originally, mincemeat always contained meat.[1] Many modern recipes contain beef suet, though vegetable shortening is sometimes used in its place.
* mincemeat from bulkbarn is vegan, inexpensive and yummy!
Sunday 13 November 2011
Discoveries of the week...or the month, haven't decided yet
I have eaten a vegan diet and lived a vegan lifestyle for 8+ years, while I have plenty tried and true "products" that I use as go to ingredients and a number of places I can go and find a satisfying and delicious vegan meal, but from time to time I find something new...and EXCITING! I do not claim to have actually "discovered" these items or places, but am I ever happy I've experienced them :)
On a recent trip to Boca Raton Florida I found a soygurt and a restaurant...both amazing, and too good to keep a secret.
1) Silk Live! Keylime "yogurt"
While I use silk soymilk and non-dairy creamer often I didn't know until last week that they also make what I refer to as soygurt! Sure there are lots of soygurts available, and some are good and some are great but come on - KEYLIME! perfect for a holiday in Florida. I found this at Whole Foods, I don't have a Whole Foods in my city, but it may be worth a drive to Oakville.
2) Rock Steady Jamaican Jerk Cafe
Using the "search nearby" feature of Google Maps I found this place in Boca Raton Florida. It's a hole in the wall teeny tiny place in a plaza. Intriguing decor, live Reggae and very very small dine-in area make this place super cozy and welcoming! Great authentic Jamaican dishes but best of all a big hearty Vegan Jerk Burger (with your choice of regular or jerk fries). The patty appears to be made to order, not frozen, comes on a delicious whole wheat bun and topped with a mixture of plantain mash and jerk sauce. If every you are in Boca - find this place!
Check them out! http://www.facebook.com/RocksteadyJamaicanCafe
On a recent trip to Boca Raton Florida I found a soygurt and a restaurant...both amazing, and too good to keep a secret.
1) Silk Live! Keylime "yogurt"
While I use silk soymilk and non-dairy creamer often I didn't know until last week that they also make what I refer to as soygurt! Sure there are lots of soygurts available, and some are good and some are great but come on - KEYLIME! perfect for a holiday in Florida. I found this at Whole Foods, I don't have a Whole Foods in my city, but it may be worth a drive to Oakville.
2) Rock Steady Jamaican Jerk Cafe
Using the "search nearby" feature of Google Maps I found this place in Boca Raton Florida. It's a hole in the wall teeny tiny place in a plaza. Intriguing decor, live Reggae and very very small dine-in area make this place super cozy and welcoming! Great authentic Jamaican dishes but best of all a big hearty Vegan Jerk Burger (with your choice of regular or jerk fries). The patty appears to be made to order, not frozen, comes on a delicious whole wheat bun and topped with a mixture of plantain mash and jerk sauce. If every you are in Boca - find this place!
Check them out! http://www.facebook.com/RocksteadyJamaicanCafe
Saturday 12 November 2011
Vegan Villager 1.0
Approximately 2 years ago I started compiling my recipes in order to self-publish a bakebook...then life kind of got in the way...this blog will (hopefully) serve as a reason to get the bakebook back to the top of my priority list! No doubt there will be more than foodie bits posted here, but I have to start somewhere.
Go for it Bill - become my first follower :)
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