Friday, 28 November 2014

When you dip, I dip, we dip!

Firstly, who gets the song reference? Hooray for 80's kids! 

Moving along.....PIZZA!!! Now that Pizza Nova has vegan mozarella, at a reasonable price no less, I can once again embrace my inner (ok; maybe outer  too...) fat kid and eat my feelings via take-out! 

The one thing they don't have is a vegan dipping sauce. My fave FAVE dip was the Cheddar Jalapeño dip that most pizza places carry. So creamy, and cheezy and with a nice bite.

When you order pizza that you're too lazy to get dressed to drive and go pick up, it leaves a 40 minute void. Mostly, this time is filled with peeking through the curtains brimming with hope that THAT car has your pizza, contemplating getting dressed to exchange money for carbs (but ultimately deciding against it) and/or swearing and wishing that they would just HURRY UP WITH MY PIZZA damnit!!

Maybe I'm maturing, because I spent my 40 minute void concocting dipping sauce! Truth be told, I ordered pizza on several different occasions which gave me the opportunity for trial and error. There wasn't a lot of error, per se, but I did find a great recipe that tastes amazing and is easy peasy.


1 cup vegan mayo (I used Nayonaise)
1/4 cup nooch (or more if you want it really cheezy. Always add more nooch!)
2 tbsp hot sauce (for both added heat and colour)
1/2 a jalapeño, finely diced

Add all ingredients into a blender and purée until it's a nice saucy consistency. If it's too thick for your liking, add a bit of liquid. Water or unsweetened, unflavored milk will do. 


Sunday, 23 November 2014

Baked smashed potatoes!

I'm tired and cranky. The kind of tired and cranky that only starch can fix. Bring on the potatoes! 

I bought a few bags of those little mini potatoes. They might have a real name, but I already said I'm tired. After boiling them, I arranged them on a parchment lined paper and used a wooden spoon to smash them. 

You can really garnish them with anything you want, but I used:

- Earth Balance
- Sea salt 
- Fresh minced garlic 
- Scallions, chopped finely 

Pre-heat the oven to 375 and bake for 35-45 minutes. Then, eat all of your feelings and hopefully be a little less cranky! 

Wednesday, 12 November 2014


Starch fried in (vegan) butter may as well just be called HEAVEN! 😍

Oddly, not everyone agrees with that. As you may have gathered from previous posts, my other (better) half doesn't like a lot of my favourite things. Like bread, sandwiches, pierogi. Basically, if it's starchy and or fried, she wants none of it. She likes her food to be nutritionally complete, where I like mine to replace feelings and cause bloat. I know, I'm not sure how we make it work, either. 

So I wanted to try something that kind of met half way. Let me have my fried starch while being (somewhat) nutritionally complete. So I thought, why not use processed chick peas in lieu of potato, add a ton of nooch and some other good stuff? Win win? I think so!

To make the pierogi shell, I googled and came up with this:

3 cups unbleached all purpose flour 
1/2 tsp salt
1/4 cup sunflower oil 
1 cup warm water

Blend flour and salt in a food processor, then add oil and water and mix until combined. Hand roll into a ball and set aside while you make your filling.

For the filling I used:
- 1 large 28oz can of chick peas, rinsed and puréed in the food processor
- 2 medium white onions, finely chopped
- 1 tbsp fresh minced garlic
- 1/2 tbsp ground sriracha (aka THE GREATEST SPICE EVER!) 
- 1/2 tsp turmeric
- 1/4 cup nutritional yeast

In a large frying pan, sauté the onions and garlic. Then season with sriracha (or other spice with a nice heat) turmeric and nutritional yeast. Lastly add in the chick pea mix and combine well. 

On a floured surface roll out the dough to desired thickness. Use a cup to make the shapes for your pierogi. Spoon one tbsp of filling onto the centre of the shell. Pinch near the middle to seal and then continue along both sides until you have a crescent shape. (See photo for detail)

Once they're all formed, crimp edges with a fork and get ready to boil. Do not overcrowd the pan; only boil 3-5 at a time and then set aside. When they are all done, preheat a large frying pan and sauté in vegan butter until lightly browned on both sides. 

Top with your fave vegan sour cream (or not) and enjoy!