Oh borscht! We used to wonder, how could such a humble soup require so many steps to prepare, and dirty so many pots and pans in the process?! The recipe we inherited, though delicious, used to confound us with the disjointed process and the seemingly endless need to chop and cook each ingredient in a precisely unique fashion.
It turns out, of course, Grandma never used a recipe herself. She would whip up a batch of borscht in what seemed like mere minutes, by memory, steaming and bowled for any guest who came through to visit. Here, we’ve streamlined the process as much as possible without diverging from intent of the dish.
For us, borscht has always felt like a family meal well served… so gather yours around, and enjoy!
Serve with a crusty bread for lunch, or Ukrainian Potato Pierogi for dinner.
2019 -Recipe edited for clarity.
Traditional Doukhobor Borscht
- 1 Small-Med Onion (diced and divided into 1/4 and 3/4 cups)
- 4 cups Organic Tinned Diced Tomatoes (1 liter)
- 6 Tbsp Olive Oil or Butter (divided)
- 1 Green Pepper (diced & divided into three 1/4 cup servings)
- 2 Carrots (1 grated (1/2 cup) and 1 diced (1/2 cup))
- 12 cups Water (3 liters)
- 1.5 Tbsp Sea Salt
- 5 Med Potatoes (4 halved and 1 diced (1 cup))
- 1 Small Beet (left whole)
- 1 Celery Stalk ((1/4 cup))
- 5 Cups Shredded Cabbage (divided into 2 cups & 3 cups)
- 1 Cup Cream or Coconut Cream (divided)
- 1 Small Bunch Green Onions (diced & divided into 1/4 and 1/2 cup)
- 2 Tbsp Fresh Dill (divided)
- 1 Tbsp Cracked Black Pepper
- Set on the stove a larger stock pot (12L+), a smaller pot (8L) and set two bowls (6L) on the counter.
- Dice and divide the onion into both a 1/4 and 3/4 cup portion.
- In the smaller pot bring to a simmer all 1L (4 cups) of tinned diced tomatoes, 1/4 cup diced onion, and 2 tbsp olive oil. Let simmer for 10-15 minutes.
- Meanwhile, dice and divide the green pepper and one carrot. Grate the second carrot.
- In the larger stock or canning pot, add 2 tbsp of olive oil and sauté 3/4 cup of diced onion until translucent (not brown), 1/4 cup of diced green pepper, and the grated carrot (1/2 cup). Remove, and set aside in a bowl.
- Into the large stock or canning pot, add 3L (12 cups) water, salt, the diced carrots, the halved potatoes, the whole beet, celery, and half of the simmered tomatoes from the smaller pot.
- Bring to a covered rolling boil until the halved potatoes are easily pierced with a fork.
- Meanwhile, set aside the second half of the tomatoes from the smaller pot into the bowl where you placed the onions, green pepper and grated carrots from step 5. Rinse out the pot.
- In the newly rinsed smaller pot, sauté 2 cups of the shredded cabbage with 2 tbsp olive oil until soft and translucent.
- Once the halved potatoes are cooked through (approx 20-25 mins) remove them from the larger stock pot and place them in the second bowl to mash with 1/2 cup cream or coconut cream, 1/4 cup green pepper, 1/4 cup green onion and 1 tbsp of fresh dill.
- Add to the larger stock pot the diced potato, remaining 3 cups of raw shredded cabbage, and 1/2 cup cream or coconut cream. Bring to a boil for 5-10 minutes.
- Add the potato mash into the larger stock pot, stir. Bring back to a boil.
- Add to the lager stock pot the remainder of the simmered tomatoes, sautéed carrots and onion from the bowl, and sautéed cabbage from the smaller pot. You can now wash and put away your smaller pot and two bowls.
- To finish, add 1/2 cup green onion, remaining diced green pepper, 1 tbsp fresh dill. Remove whole beet.
- Remove from heat and let rest 10-15 minutes.
- Cracked sea salt and black pepper to taste.
- Serve with cayenne at the table.
Helpful Kitchen Tools:
-Shredder or Grater
-5-6 small bowls for mis-en-place
-4 cup capacity measuring cup
-Large Stock or Canning Pot (12L capacity+) with lid
-Large Pot (8L capacity or so)
-Two Bowls (6 cup capacity or so)
-Potato Masher
-2 Cutting Boards
One of our favorite risottos of all time is on the menu at Blue Waters Cafe, an elegant beach-side bistro right across from Cottesloe beach in Perth, a white & turquoise gem on the west coast of Australia. The risotto features perfectly cooked fresh seasonal vegetables on a bed of lemony, creamy arborio. Every time we order this lemon risotto it’s a treat, best enjoyed alongside a glass crisp Sémillon Sauvignon Blanc from nearby Margaret River.
Sometimes when you’re going out for dinner at a high-end restaurant, at first glance there may not appear to be that many vegan or vegetarian selections available. Luckily, we have found that quality chefs are happy to cater for vegans and vegetarians if you ask… and this risotto is a wonderful example of one such dish we found by using our Top-10 Tips for Vegetarians.
Here’s a tip, to store your asparagus, stand them upright in a tall jar with a little water at the bottom, cover with a plastic bag, and keep them in the in the fridge for up to 3-4 days.
For this recipe of asparagus and lemon risotto we blend the creamy arborio rice with a whole grain like farro or spelt berries to give a varied texture, flavor, and added nutritional boost. Fresh asparagus are featured as the perfect accent to the lemony backdrop, alongside spring leeks and baby spinach. Toasted crumbs are a risotto revelation and should always be used to add a perfect light crunch.
Healthy comfort food at it’s finest, this is asparagus and lemon risotto is one of our favorite meals for date night… We know you’ll love it.
Asparagus & Lemon Risotto with Toasted Crumbs
Featuring fresh spring asparagus, this bright lemon risotto is made with arborio rice and farro (or spelt berries) for a delicious texture and flavor. A spicy toasted crumb topping completes the dish.
Lemon Asparagus Risotto
- 3/4 cup Farro or Spelt Berries
- 6-8 cups low sodium vegetable stock*
- 1 tbsp olive oil
- 2 leeks (or 1/2 onion, chopped finely)
- 3 cloves of garlic (crushed or chopped.**)
- 2 large lemon peels (4" long each)
- 3/4 cup Arborio rice
- 1/2 cup dry white wine
- 1 bunch asparagus (450g or 1 lb trimmed, cut into 2-inch lengths)
- 1/4 cup sharp cheddar or vegetarian parmesan (omit to make it vegan)
- 1 cup baby spinach or baby kale (roughly chopped)
- juice from 1/2 lemon
- 1 tsp grated lemon zest
Toasted Crumbs
- 2 slices of whole-grain bread
- 1/4 c walnuts (or almonds, hazelnuts)
- 1/2 tsp chili flakes
- pinch of salt
- 1 tbsp olive oil
Lemon Asparagus Risotto
- Boil the farro or spelt berries in water or stock for 20-25 minutes until al dente, drain and set aside.
- Begin the Toasted Crumbs (see below).
- Warm the vegetable stock in a small pot.
- Slice the leeks in half lengthwise, and wash them under running water while fanning the leaves out to clean thoroughly. Slice the white portion into 1 cm pieces. (You can freeze leek greens with other vegetables to make a homemade stock).
- Heat up a large pot or casserole dish on medium and add a little splash of olive oil.
- Sauté the leeks (or onion) for 5 minutes until they start to look translucent.
- Add the chopped garlic along with the lemon peels and arborio rice.
- Stir frequently for several minutes until the rice starts to toast and become slightly translucent.
- Add in the white wine, stir for a couple of minutes, and add the drained farro or spelt berries.
- Add in a ladle-full of the warm stock. Stir the risotto with a wooden spoon until the stock is absorbed. Keep the risotto at a medium-light simmer, and continue adding in stock and stirring often for 35-40 minutes. This is a great time to enjoy some wine and company while taking turns to stir!
- Meanwhile, lightly pan fry the asparagus and add a splash of water to the pan to give them a quick steam and a bright green color. (you can also roast the asparagus in the oven, but check often so they do not get overcooked)
- Taste the grains when they start to look soft and creamy, and control the amount of stock you add near the end of the cooking time to get your preferred consistency. Grains should be soft with a little bite.
- Remove the 2 lemon peels. If you can’t find some of the pieces this is fine they will just add to the overall flavor.
- Stir in the chopped baby spinach or kale leaves, and cover to let them wilt.
- Stir in the asparagus, lemon zest, lemon juice and some (optional) shaved parmesan or sharp cheddar cheese.
- Serve into bowls.
- Sprinkle with toasted crumbs and serve immediately with a crisp white wine.
Toasted Crumbs
- Bake the bread slices at 275 F/140 C for 20-30 minutes, turning half way through until very dried out and crumbly. Day old crusty bread works best for this, but you can also make it from frozen bread.
- If you are using a food processor – Chop the bread into cubes and pulse into large crumbs. Add the walnuts, chili flakes and salt. Briefly pulse again to chop the nuts.
- If you are using a knife – Chop the bread into large crumbs and roughly chop the walnuts.
- Mix in the salt and chili flakes.
- Sauté the crumbs in a pan with a little olive oil until toasted and sizzling.
- Set aside (if you can)… They are delicious sprinkled on just about everything!
*The stock you choose adds a lot of flavor to the risotto so make sure you are using a great organic stock! The best are homemade, but our favorite store-bought version is the Better Than Bouillon organic vegetable stock.
**Chop your garlic at the beginning of your meal prep to trigger an enzyme reaction that maximizes garlic’s powerful health benefits.
Let us know if you make this! We’d love to hear your comments.
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The sweet and savory of the grapefruit and salt reminds us of a grapefruit margarita served in a glass with a salted rim. Just as delicious is the smell of rosemary that transports you to the south of France when you open the oven door.
Broiled Grapefruit with Rosemary
Everything you love about a salty grapefruit margarita combined with the delicious fragrance of rosemary. This broiled grapefruit is quick and makes a delightful savory & sweet breakfast. Serve along side some toast and peanut butter or yogurt and granola for a complete meal.
- 2 grapefruit (sliced in half)
- 1 tbsp raw cane sugar or coconut sugar
- 1/4 tsp sea salt or rock salt
- 1/2 tsp fresh rosemary leaves (chopped)
- 4 small rosemary branches as garnish
- Combine the sugar, salt, and chopped rosemary in a small bowl.
- Remove a thin slice from the bottom of each grapefruit, to help make them more stable and place on a baking tray.
- With a sharp pairing knife or small serrated knife, cut a circle between the grapefruit and the skin. Cut another smaller circle around the white pith in the center. Remove any seeds. Create spoon size pieces by cutting towards the center of the fruit, detaching each segment.
- Evenly sprinkle the sugar mixture over each half of grapefruit.
- Broil the grapefruit for 3-5 minutes, until the tops start to go golden.
- Leave to cool for a minute before serving warm.
If you are feeling adventurous try adding chili pepper flakes for a spicy kick!
Chef’s Tip: trying grilling your lemons or limes before making a marinade or dressing. This will bring a grilled smokey flavor to your sauce!
What are you favorite ways to eat citrus fruit like grapefruit? We’d love to hear your comments!
]]>“Wow, you’re a vegetarian? I could never give up meat! Yeah… I could never be a vegetarian… I love bacon. Don’t you like bacon??? What about chicken, will you eat chicken? Fish? No? But fish isn’t meat! So you… really?! Not at all? Wow! Good for you. I could never… Where do you get your protein? You aren’t vegan are you?…”
Eventually, we all settle on the common ground found in a glass of wine and a few shared tales of our life’s adventures. It’s all part of the fun.
My ten-year anniversary as an omni veggieavore recently came and passed. It gave me pause to reflect on what advice I wished I had received as I started my journey of plant-based eating.
Here’s what I wish I knew then, in no particular order:
Top 10 Tips after 10 Years as a Vegetarian
1. The question is inevitable… relish it!
Despite that he may have just asked, Fred the construction worker really isn’t interested in hearing all of the reasons why you don’t eat steak, moments before he eats one himself. Even so, a couple Why? ’s, Wow! ’s, and Really?! ’s are headed your direction anyway. Consider this your moment to respond in brief with poise, grace, and comedy. This is not the moment for evangelism.
2. Vegetarianism is not a diet by omission.
Being a vegetarian or vegan is about infinitely more than what you do not eat. Early on, I focused on what ingredients I needed to avoid or remove. If you’re used to grilled chicken with rice and a veggie, simply cutting out the chicken isn’t going to get you very far. Ditto for your plate of steak, starch, and veg. Great plant-based meals are constructed for their own merit, not deconstructed from a meaty meal in haste.
Vegan Spicy Buffalo Tempeh Caesar Salad
Georgia Peach Spelt Berry Risotto
3. Where DO you get your protein?
Black beans, lentils, peas, kale, tempeh, broccoli, quinoa, peanuts, mushrooms, avocados, edamame, artichokes, cashews, spinach, tofu, brown rice, collard greens, chickpeas, squash, spelt, chia seeds, adzuki beans, almond butter, asparagus, millet, corn, pumpkin seeds, cauliflower, peanut butter, wild rice, cannellini beans, hazelnuts, flax seeds, steel-cut oatmeal, potatoes, hemp seeds, pinto beans, rye berries, pine nuts, and whole wheat anything… to name a few.
4. It’s a big wide world out there!
While data varies by the definitions used, a 2016 collection[i] estimating the vegetarian population by country puts the number at nearly half a billion people (~470 million) worldwide. Around 8.2 million, or less than 2%, resides in North America! What’s the takeaway? Open up your culinary borders to experience the best in what plant-based eating has to offer. Your new favorite recipe may not be from your backyard, so why not explore Thai, Indian, Israeli, Malaysian, or Taiwanese cuisines?
When abroad, of course, a little research will go a long way. Even if you’re a free spirit who prefers to wing it, having a few vegan or vegetarian spots scoped out in advance will help you enjoy the best of the local ethnic cuisine, so you don’t end up like I did… Seoul Searching.
5. It’s time to try something new (to you).
According to the FAO (Food and Agriculture Administration of the United Nations), the world has over 50,000 edible plants, yet just fifteen crops provide 90% of the world’s food energy[i]. Some crops that were considered “poor people’s food” fell out of favor, yet are now undergoing a resurgence as we better understand them and their super-hero nutritional value. Quinoa, farro, or purple potatoes anybody?
Spelt Berries and Arborio Rice
6. It’s all Economics
Want options? Demand them. Got options? Support them! Restaurant and grocery store selections are just a manager’s perception of what will sell, with a little history and inertia sprinkled in. Change requires an inflection point, and sustained change requires support.
Never hesitate to ask your grocery store’s GM about a product you would love to see on the shelf. Or, reach out to the owner of your local café to request a veggie sandwich make its way onto the lunch menu. They may not have understood the market size and income potential! Once it’s there, spread the word about the tasty delight you’ve just ‘discovered’ and support the cause.
7. A quick call-ahead goes a long way.
Business has taken me all sorts of places, and more times than I can count that means a restaurant with not a single vegetarian option in sight. The good news? Often those options are hidden just out of sight.
At even the staunchest of seafood bistros or steakhouses, a quick call ahead has unearthed an entire vegan menu (awesome!), or a chef who loves the chance to cook off-menu (great!), or a hidden pasta primavera (we can live with that). So, despite what the website menu says, give the restaurant a call and let them know you’re dining as a group and one of them is a vegan or vegetarian. The great chefs and servers will be thrilled to accommodate… and the amateurs? Well, they will seat the table and begin service with a bold “We understand there is a vegetarian in the group….” (refer to tip #1).
8. People believe what the see, not what they hear.
You’re fired up, excited, feeling great! Convinced a plant-based diet is the way to go for your body? For the planet? For your health? For your pocketbook? For the animals? For your happiness? For your energy levels?
Honestly, there’s not much sense telling anyone about it more than once. No amount of unsolicited advice will convert your pals. Walk the walk, and you’ll be surprised how many ask you about your ‘secret’ and join you along the way.
9. Your choices make a difference. Sometimes. Don’t stress yourself out.
Fun fact… according to a UC Davis study, it takes 441 gallons (1,670 liters) of water to produce one pound (450 grams) of boneless beef[i]. Don’t think you’re contributing to the water shortage in California while chomping down at Mastro’s Steakhouse in Beverly Hills? Think again.
Your choices matter.
As a new vegetarian, I was perpetually stressed by the realities of the food industry that I was uncovering. Even so, it’s helpful to keep perspective. Vegan or vegetarian living brings benefits to your health and the planet’s much like a penny in a piggy bank helps your retirement security. It’s the sum of your efforts over time that matter.
Thinking of implementing meat-free Mondays? Please do, it matters! Missed a meat-free Monday for reasons out of your control? Don’t stress too long about it. Dichotomy. It’s ok.
10. Older and wiser voices can help you find the right path (Jimmy Buffet).
If you’re overwhelmed with where to begin, lean on those who’ve gone before. A wealth of online resources is at your fingertips! Sails & Spices is putting the finishing touches on our “first week as a vegetarian” meal plan… so stay tuned! In the mean time, here are a couple great meal ideas to get you started:
- The Very Best Vegan BLT Sandwich
- Baked Hazelnut Falafels
- Easy Paneer Makhani
- Spicy Buffalo Tempeh Caesar Salad
- Healthy Super Greens Spanakopita
Explore all of our vegan and vegetarian recipes here: Vegetarian Recipes
Let us know if you are just getting started on your journey, have been a vegetarian for a long time, or just upped the ante and made the switch to vegan. We’d love to hear your questions and tips!
https://en.wikipedia.org/wiki/Vegetarianism_by_country
http://www.fao.org/docrep/u8480e/U8480E07.htm
Beckett, J. L., and J. W. Oltjen. 1993. Estimation of the water requirement for beef production in the United States. J. Anim. Sci. 71: 818-826.
This recipe was created for Sails & Spices by Chef Ryan Manning of The Ritz-Carlton Culinary Center in Cancun.
Mexican Spicy Vegan Ceviche
Aguachile Sauce
- 1 cup cucumber (diced)
- 1 cup lime juice (8-10 limes)
- 1 piece serrano chile (chopped very fine*)
- 3 tbsp Cilantro (chopped)
- 1/4 cup onion (chopped)
- Kosher salt and black pepper to taste
- <br />
Fruits & Vegetables
- 1/2 cup Jicama (diced)
- 1/2 cup cucumber (diced)
- 1/2 cup avocado (diced)
- 1/2 cup mango diced
- 1/2 cup cherry tomatoes (split in half)
- 1 orange (segmented and split in half)
- <br />
To serve
- Tortilla chips
- Cilantro
- Pickled onions
- Blend all listed ‘sauce’ ingredients together to make the aquachile.
- Pour the sauce over the vegetables and fruit and allow to chill for at least 10 minutes to infuse the flavor.
- Serve with the freshest tortilla chips and pickled onion.
*it is advised to wear gloves when chopping chili and wash hands well afterwards.
Provecho! Enjoy your meal!
Read about the authentic Mexican flavors that await you with the Chef’s Experiences at The Ritz-Carlton Culinary Center. For a great discussion on cooking authentic Mexican cuisines check out: Meet The Chef: Ryan Manning
#RCMemories #RCCancun #RitzCancun
Not only are steel-cut oats creamy and delicious, they are a great heart-healthy choice. Oats are low fat, full of fiber, omega-3, protein, and provide a slow release energy. Steel-cut oats are less processed than rolled oats, and as a result they take a little longer to cook. Making them overnight saves precious time in the morning, and you can still enjoy a delicious breakfast on a dark, cold, winter morning.
This recipe is built on a warming combination of banana, juicy pomegranate, walnuts, cinnamon and honey.
Pomegranates are incredibly healthy with many nutrients and antioxidants that help fight off inflammation, cancers, high blood pressure and heart disease.
Sails & Spices Tip: The best way to remove the pomegranate seeds is to cut off the top of the fruit, and then score 6 lines from top to bottom. From here you can crack it open, and submerge the peices in a large bowl of water to loosen the seeds. The seeds will sink to the bottom and the everything else float to the top. Keep a jar of pomegranate seeds in the fridge to sprinkle on breakfasts, salads, or any other dish for burst of sweet juicy flavor. Pomegranates are only in season October to February so eat them up while they are around!
Overnight Winter Warming Steel-Cut Oats
Creamy and nutritious steel-cut oats with a power combination of bananas, pomegranates, walnuts and honey. Make this the night before for an easy and satisfying breakfast to warm you up on the darkest mornings.
- 1/3 cup steel-cut oats
- 1 cup water
- pinch of salt
- 1/4 tsp cinnamon
- 1/4 tsp vanilla
- 1 tbs superfood seeds such as hemp seeds (chia seeds, or flax seeds (optional))
- 1/3 cup of almond milk
- 1 sliced banana
- 1/4 cup chopped walnuts
- 1/4 cup of pomegranate arils
- 1 tablespoon of local spring harvested honey (try maple syrup for a vegan option)
- Starting the night before, combine steel-cut oats, water, salt, cinnamon, vanilla, and superfood seeds in a small pot.
- Bring the water and oats to a boil for 1 minute.
- Remove from the heat, allowing to cool for 5-10 minutes.
- Cover with a lid and store oats overnight in the fridge.
- In the morning give the oats a stir, add the almond milk, and reheat on the stove or in the microwave.
- Top with sliced bananas, pomegranate seeds, and chopped walnuts. Drizzle with honey and enjoy.
You can increase the recipe to make enough for the whole week as it reheats well and keeps in the fridge for up to 5 days.
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These Nuts n Bolts should come with a warning. They are so delicious you will certainly eat too many, as we have done on many occasions. Inspired by the traditional Chex Mix Party Mix, these healthier Nuts n Bolts are made with whole wheat cereal, nuts, and the heathy fats of coconut oil and olive oil.
Make up a big batch and snack on them while you are wrapping presents and listening to the Christmas jukebox, or, serve them at your next party. In a jar they make a great little gift. If you are anything like us, you may need to make a second batch if you find all the jars intended as gifts get eaten before they find their new home!
Nuts & Bolts
These healthier Nuts N Bolts are made with whole wheat cereals, nuts and healthy oils and are perfect for a party mix or to jarred for a tasty holiday gifts.
- 4 cups of whole wheat Cheerios or O shaped cereal
- 4 cups of whole wheat Chex (Shreddies or other waffle shaped cereal)
- 4 cups of pretzels
- 5 tbsp coconut oil
- 5 tbsp olive oil
- 5 tbsp vegetarian Worcestershire sauce
- 1.5 tsp celery salt
- 1.5 tsp seasoning salt
- 1.5 tsp garlic powder
- 1 tsp tabasco sauce
- ¼ tsp cayenne powder
- 4 cups mixed nuts (cashews, pecans, pistachios and peanuts)
- Preheat the oven to 250 F / 120 C
- Combine the cereals and pretzels together in a large roasting pan or two baking pans.
- Warm the coconut oil to liquid, then combine with the olive oil, Worcestershire, and seasonings in a small bowl or glass measuring cup.
- Pour 2/3 of the seasoning liquid over the pan of mixed cereals and pretzels, stirring well to coat the pieces.
- Pour the remaining 1/3 of the seasoning liquid over the mixed nuts, and set aside
- Bake the cereal and pretzel mix for 60-75 minutes, stirring every 15 minutes. After the first 30 minutes, add the nuts, stir, and return to the oven for another 30-45 minutes.
When many consider a plant-based diet, the fear of missing out on favorite foods can be a non-starter. No more! This amazing vegan BLT raises the bar and proves that whole foods are indeed absolute stunners, satisfying the even most entrenched cravings.
The smokey-salty flavors that drive omnivores crazy for bacon are really simple to create. Tempeh is a true chameleon, and within 10-minutes will take on an incredible flavor.
The only ingredient you’ll need to seek out is a small bottle of liquid smoke. Worry not, it keeps forever and has a host of sneaky uses in veggie BBQ techniques. Here, it takes simple tempeh and turns it into a delicious maple-smoked veggie bacon in minutes.
Fresh tomatoes, crispy lettuce, and toasted slices of artisan bread round out this classic and satisfying sandwich that will leave you craving it again and again.
BLT lovers, rejoice!
Best Vegan BLT
The vegan BLT you have been waiting for. Also known as a TLT. Add a little avocado, and you’re on your way to a magnificent TTLA.
Vegan Tempeh Bacon
- 1 package tempeh (8 oz or 227 g)
- 2 tsp liquid smoke
- 4 tbsp. tamari or soy sauce
- 2 tsp maple syrup
- 1/4 tsp paprika
- 1/8 tsp cumin
- 1 tsp oil for frying
Toast
- 4 slices artisanal bread
BLT Fillings
- Just mayo (vegan)
- handful of lettuce leaves
- 1 ripe heirloom tomato (sliced)
- 1/2 of a ripe avocado (sliced (optional))
- salt
Vegan Tempeh Bacon
- Slice the block of tempeh into 4 1/2 inch thick slabs.
- Marinate the tempeh in liquid smoke, tamari, maple syrup and spice mix for 10 minutes, turning pieces halfway through for an even marinade.
- Heat frying pan over medium-high heat. Add oil and fry tempeh slabs until browned on both sides about 7 minutes each.
Toast
- Use your oven broiler or toast your bread until lightly toasted
BLT Fillings
- Spread Just mayo (vegan) onto the toast
- Assemble tempeh bacon, lettuce, tomato and the (optional) avocado, onto toast
- Slice in half
- Enjoy!
Leftover tempeh bacon will last 5 days and can be used for more sandwiches or as part of a lunch bowl with grains and roasted veggies.
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The holidays are an interesting time for new vegans or vegetarians and their families. Traditions rule, and that means stuffing, gravy, and all of the holiday trimmings. What to make for the plant-eaters? We’ve run into our fair share of less than inspired freezer aisle veggie “options”, and we’re here to say there is a better way!
Having lived in both the north and the south, we call it either dressing or stuffing interchangeably. Whatever your kitchen names it, the dish is a holiday staple… and it needs to be great! A perennial favourite for both our Thanksgiving or Christmas dinners, this vegan stuffing recipe combines fresh herbs, apple, and crunchy walnuts to pull the side-dish into centre stage. Vegans and vegetarians (and their hosts), sigh no more at the holiday dinner table! This will be the star of the show…
Whether it accompanies a traditional holiday bird or stands alone, this dressing is absolutely delicious. To make it a main meal of it’s own accord, prepare & bake it as described. When it’s time to remove the tinfoil, scoop the dressing into a fully baked fall squash or pumpkin, returning it to the oven under a low broil to crisp the top.
A generous helping each of delicious miso gravy and homemade cranberry sauce are essential, and together round out a new and wholesome take on traditional favorites.
Enjoy amongst your best friends and family!
Apple & Herb Thanksgiving Dressing
A delicious dressing made with whole grain bread, apples, walnuts & fresh herbs, perfect for your vegan or vegetarian Thanksgiving dinner. Easy to make and impress your guests! Serve with delicious miso gravy and homemade cranberry sauce.
- 8 cups of 1/2 inch whole grain bread cubes*
- 1.5 tbsp. olive oil
- 1 large onion (diced)
- 1 1/2 cups chopped celery
- 1 tbsp crushed garlic cloves
- 1 large apple (skin on, diced)
- 1.5 tbsp each of fresh sage (thyme and rosemary**)
- 1/2 cup walnuts (chopped)
- 2-3 cups low sodium vegetable stock
- Preheat oven to 375 F / 190 C
- Toast the bread cubes on a baking tray until golden and crunchy
- Heat up the olive oil in a heavy pan and sauté the onion, celery, garlic and apples until soft and fragrant.
- In a large bowl, mix the toasted bread cubes, sautéed mixture, fresh chopped herbs and walnuts.
- Pour over two to three cups of stock and combine well until the bread cubes have absorbed the liquid, and the stuffing forms together when pressed down.
- Place into a baking dish and cover with tinfoil, baking for 25 minutes.
- Uncover and bake for an additional 15 minutes or until the top is golden and crunchy.
*try a mixture of breads like walnut cranberry and whole wheat
**The fresh herbs really make this stuffing, if available the poultry herb blend is perfect to use
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In Vancouver there is a restaurant called The Naam. It’s a quirky vegetarian institution, open 24/7, and is the perfect place to meet friends for an inspired and healthy meal regardless of the hour. One of the most popular dishes is the Dragon bowl, made with the secret-recipe Naam miso gravy. The popularity can’t be understated; it’s even sold by the bottle.
The Sails & Spices take on this addictive, easy, and healthy vegan gravy recipe is here for you to enjoy on a dragon bowl, smothering roasted vegetables, or alongside apple-walnut dressing for a wonderful Thanksgiving or Christmas dinner.
Vegan gravy is boring? Not a chance.
When we are invited over to someone’s house for thanksgiving we always find it helpful to offer to bring the gravy if they are not vegetarian, and everyone loves trying this miso gravy and discovering how tasty it is!
One year I accidentally I made this gravy exceptionally spicy (a few too many tablespoons of sriracha), and even though everyone found it quite delicious it gave quite the kick. Since then the running joke in our family is don’t make the gravy too spicy! Unless that’s what you like of course.
Absolutely Delicious Miso Gravy
This healthy and delicious miso gravy is great for Thanksgiving dinner, over roast veggies, with poutine or fries, and Dragon or Buddha Bowls!
- 1/2 large onion, diced
- 5 small white or brown mushrooms
- 1.5 tsp. chopped or grated ginger
- 1.5 tbsp. chopped or crushed garlic
- 1 tsp. rosemary
- 1 tsp. thyme
- 1/4 cup olive oil
- 2 tbsp. (optional) sesame oil
- 1/2 tbsp. Sriracha (or another chili paste)
- 2 tbsp. apple cider vinegar
- 2 tbsp. tamari or soy sauce
- 1 tbsp. agave nectar or maple syrup
- 3 cups low sodium vegetable broth
- 1/2 cup white flour ((could substitute for 1/4 cup cornstarch) )
- 1/2 cup cold water
- 1/4 cup miso paste
- Dice the onion and sauté with 2 tbsp of the olive oil in a medium saucepan for 5 minutes, until translucent.
- (Optional) Dice the mushrooms and add to the onions, and saute for another 5 minutes until they start to release their juices. Don’t worry non-mushroom lovers, this is all going to blended up together to contribute to the beautiful umami taste.
- Add ginger, garlic, rosemary, thyme, and continue to sauté until golden. Add the remaining 2 tbsp olive oil to help sauté everything together.
- Add the sesame oil (optional), Sriracha (to taste), apple cider vinegar, tamari or soy sauce, agave or maple syrup, and broth. This is such a versatile recipe, the more flavours you have to add the better it will taste, but if you need to substitute something generally you will still get good results.
- Whisk it all together, bring to a boil, and simmer on med-low for 15 minutes (or longer if you have time). Note that most of the flavour is going to come from the miso that is added at the end so you are aiming for a nice base flavour to accompany the saltiness of the miso.
- In a small bowl, mix the flour and water together until smooth, making a slurry. Add the slurry to the gravy in a thin stream while whisking, and simmer for an additional 5-10 minutes until thickened. Slurry can be tricky to work with since it changes consistency depending on how long you heat it for, once the gravy cools down, and the type of flour you use. Add more if necessary after boiling for 5-10 minutes (or when reheating to serve).
- Remove from the heat, and stir the miso paste into the gravy. To make your life easier you can loosen the paste in a bowl with a little liquid before adding to the gravy. By adding the miso paste at the end of cooking you preserve more of the nutritional value.
- Blend the gravy together in a blender or using a stick mixer to make it smooth.
- Taste and adjust the seasoning as necessary.
For this recipe it’s helpful to note that 4 tbsp = 1/4 cup to help with measuring out ingredients.
Servings – some people suggest 1/3 cup of gravy per person, so this recipe could serve 10 people.
This recipe also freezes well so we will often do a double batch and freeze it in 2 cup servings to use later over a bowl of veggies and rice. A quick blend will help get the right consistency when you are reheating it.
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