Chickun Pot Pie

I’m not sure whether I have ever eaten chicken pot pie before I created this recipe, but I do know that this chickun pot pie is what all pot pies should taste like. I recently made this for my (omnivorous) family for Thanksgiving, and they couldn’t get enough of it. It was even requested that I make it for Christmas dinner this year. I was surprised and flattered, and felt even more motivated to create dishes that will wow meat eaters. I know Canadian Thanksgiving is over, but my American followers still have a chance to impress their families with this show-stopping pie. And there’s still Christmas too! Or maybe one night you’re feeling ambitious and craving some comfort food so you decide to whip up some pot pie from scratch.

This chickun pot pie is full of fall-winter vegetables and savoury marinated tempeh drenched in a cashew cream sauce. The crust is light and flaky and buttery. It’s everything you could ever want. It is definitely a more involved recipe, but the great thing is that you can prep all the veggies while the onions cook. You can even make the filling and the dough a few days before and then just roll out the crust and pop the pie in the oven for an easy meal.

I am so excited to finally be sharing this recipe with you! I hope you enjoy, and let me know how it turns out if you try the recipe!

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Easy Tempeh Marinade

Do you guys know what tempeh is? It’s tofu’s way cooler (and more delicious) cousin. Tempeh is made of soy, just like tofu, but the beans are left whole, packed into a block, and fermented. The result is a firm plant protein with a satisfying bite and a whole bunch of umami flavour. If you’ve ever had tempeh and decided you didn’t like it, now is the time to try it again. This marinade recipe will convert pretty much anyone into an avid tempeh fanatic. In fact, you might even make some friends with tofu if you let it sit in this marinade. You will never need another marinade recipe ever again. This will be the recipe you keep going back to, again and again. You’ll try to make something else, but it will pale in comparison. It’s that good. And the best part is that with just 4 ingredients, it is THE most simple marinade you will ever make. If you want to be a little fancier, you can add some grated ginger and garlic which creates a flavour perfect for Asian cuisine.

This is the recipe I use for the tempeh portion of my Chickun Pot Pie, but I’ve also used this recipe in my TLT (tempeh, lettuce, tomato) sandwiches with homemade mayo, in Malaysian curries, and I’ve even just grilled some up and eaten it right out of the pan. Because why not, right?

Keep on reading if you want to know the secret to this magical recipe.

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Chewy Chocolate Chip Cookies

In honour of the Vegan Month of Food, I’ve finally published my award-winning recipe for chocolate-chip cookies! This week is all about changing vegan perceptions. If you thought vegan cookies were dry, stiff, and flavourless, with a texture resembling that of sawdust, I will change your mind with these cookies. I have a very specific set of requirements when it comes to the perfect chocolate-chip cookie: it needs to be soft, chewy, and moist on the inside, with an ever-so-delicate golden crust on the outside. The cookie crumbs need to melt on my tongue. The flavour needs to be buttery and sweet with a hint of vanilla and a punch of bittersweet chocolate. Ok, the truth is that these cookies have won no awards, but it sounds like they should, right? I promise they are really good. Like really, really good. Just ask all my omnivorous friends.

I spent a long time perfecting this recipe, and I’m proud to say that I’ve finally gotten it right.  The aquafaba (bean water) is absolutely essential to achieve that chewiness we all crave in a cookie. Chocolate extract, while sometimes difficult to track down, was the final touch the cookies needed to take them from really great to totally unreal. These cookies are incredibly delicious and unbelievably easy to make. You might even find yourself unwittingly committing the recipe to memory. Make them once, and you’ll never turn to another chocolate-chip cookie recipe ever again.

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Vegan Month of Food!

October is finally here which means it’s officially the Vegan Month of Food! This is a challenge set by Vegan Mofo to encourage people to write about their love of all things food – vegan food, of course. All month I’ll be posting recipes here and pics on my Instagram feed, so be sure to check it out! I’m very excited to share all my vegan endeavours.

The folks over at Vegan Mofo were kind enough to set weekly themes and daily prompts to help us with ideas. This week the theme is Changing Vegan Perceptions. That is something I aspire to do every single day, so it shouldn’t be too difficult to round up some material around this topic.

But there’s a lot more to look forward to! I’ll be sharing some great recipes for things like Chewy Chocolate-Chip Cookies, Easy Tempeh Marinade, and Chickun Pot Pie.

This is going to be a great month, so be sure to subscribe to the blog so you don’t miss any posts!