VEGAN COOKING CLUB MARCH 16-23

VEGAN COOKING CLUB week 1 is live!

Go ahead and get cooking. Create a favourite recipe or come up with a new one. Document your delishesness with either a written recipe with pictures or a video of the whole thing! Get creative. You can either email it to info@sydenham.club or use hashtag #vegancookingclubweek1 on twitter .

On week two we’ll be sharing all the different recipes and hopefully you can try cooking one of the other creations from week 1.

We can’t wait to see your food!

https://www.facebook.com/events/564645764141293/

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Couldn’t be more excited for this creative entry for VEGAN COOKING CLUB week

1. J&S sent through a video. Scroll down for the video. Enjoy!

VEGAN BOLOGNESE BY JACKSON HOFFART & SARAH ZUCCHERATO

Veganizing dishes is one of the most exciting things that has come into our lives in the past couple of years. I (Sarah) have been vegan coming up to five years and Jackson is close to two years. Tag teaming cooking and re-inventing/creating dishes we have both grown up to love has been challenging but so incredibly rewarding in a way that standard cooking was not. Breaking recipes down to the minute details allows you to take a step back and recognise each and every part of your meal and what you’re consuming. The most common misconception about vegan cooking is that it misses fat, flavour, sustenance and protein. Follow the recipe below and I can assure you that you will be proven otherwise. 

INGREDIENTS:

  • 1 cup diced carrots 

  • 1 cup diced onion (white or Spanish onion)

  • 1 cup diced celery

  • 1 cup of meat substitute *if you can get your hands on Beyond Meat, it will take the sauce to the next level

  • 2 cans of whole tomatoes *preferably San Marzano

  • Nutmeg

  • Salt

  • 1 cup unsweetened non-dairy milk

  • 1 cup of dry white wine 

  • 4 tablespoons of olive oil

  • 4 tablespoons of non-dairy butter *there is a plethora of alternatives out there 

  • Tagliatelle pasta 

INSTRUCTIONS:

  1. To make your mire poix, finely dice your carrots, onion and celery. There should be equal parts of each.

  2. Heat olive oil and non-dairy butter over medium-high heat. Once your fat is shimmering, add your mire poix. Add a couple generous pinches of salt and cook until onions are translucent (4-6 minutes).

  3. Add your meat substitute and cook for 2 minutes. Add your milk during this time while stirring constantly. Once the non-dairy milk has simmered off, add a pinch of nutmeg. Proceed to add the dry white wine and allow for it to completely simmer off. 

  4. Once wine has simmered off, add your two cans of tomatoes. You can optionally crush the tomatoes by hand before as it is super cathartic - otherwise just simmer them and they’ll fall apart on their own.

  5. Simmer on a lazy simmer for minimum 2 hours - adding water if your sauce is burning/getting too dry. The longer you can simmer here the better as the flavour develops. 

  6. Once your bolognese is ready, boil heavily salted water for your tagliatelle. Remove pasta at el dente and serve with a generous amount of your perfected bolognese on top.

By: Jackson Hoffart & Sarah Zuccherato

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Butternut squash & sweet potato soup by Jaylene!

INGREDIENTS 

- 1 butternut squash

- 2 large sweet potatoes 

- Any other root veg you have hanging around

- avocado or coconut oil (oil of choice)

- 1 onion

- 3 cloves garlic

- 1 thumb of ginger

- 1 can of chickpeas

- 2 cans of coconut milk

- 1 tbsp turmeric

- 1 tsp chili powder (more if u like)

- salt and pepper to taste

- 1 tsp cinnamon

Optional:

- vegan yogurt for topping 

VEG PREP

- preheat oven to 420

- ensure you have a large baking sheet or 2 small ones to fit all your veg

- cube your butternut squash, sweet potato, and other veg

- dice half of your onion

- finely chop 1 garlic clove

- put all veg, onion, and garlic on your baking sheet, cover in oil of choice, salt n pepper, and massage

- put in oven for 30 minutes minimum

CHICKPEA PREP

- open your chickpeas, rinse and set aside

- open coconut milk and set aside

- dice the other half of onion

- finely chop 2 garlic cloves

- finely chop ginger

- in a big pot, cover generously with oil on high heat

- when sizzling , throw in onions garlic and ginger. Wait until transulscent 

- add chickpeas, turmeric, and chili powder 

- stir and let sizzle on medium heat - it's ok if it sticks to the bottom, just keep stirring! (8 mins)

- set a little bowl of chickpeas aside

- mash your chickpeas as best as you can

- add 2 cans coconut milk

- let simmer and add generous amount of salt n pepper

- add 1 tsp cinnamon. 

ONCE VEG IS DONE ADD TO POT. ON LOW HEAT BLEND WITH A HAND BLENDER OR YOUR BLENDER OF CHOICE. ADD WATER IF TOO THICK.

Serve with yogurt/ greens/ drizzle olive oil and salt n pepp. And ENJOY.

See video below!

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VEGAN ZUCCHINI RICOTTA LASAGNE

Will update full recipe and directions soon. For now, see the video below!

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YUM YUM MODIFIED INSTANT RAMEN by Alicia & Tendo

Sydenham Clubvegan, week1Comment