Since we have embarked on our meatless/vegan-ish journey and since putting my request out there for my readers to send in their favourite recipes to challenge me in my little galley, I have received almost exclusively vegan recipes. It would seem that a good number of you are pursuing life with the same mind set as we are…that is…reducing animal protein, eating less meat, while doing our part for the planet. This is really a good thing, so thank you…
This feels like a celebration and I have been saving today’s post for just this special occasion. Omnia…you know those genius stove top oven folks?…well, they sent me one of their new products to try out. The Muffin Ring…I’ve just finished using it for the first time and I absolutely LOVE it! The design is really very smart. Silicone construction, which makes clean up a breeze, and the six muffin wells collapse which allow for easy storage inside the baking…
There was something about this recipe that had my husband saying..’this is THE ONE’…and I’m not sure why. It’s not the vegan thing because my Frenchman is…well…French.. and loves anything bread-related no matter the ingredients. I think it was the texture…smooth with a little chew and there is a new technique I’ve learned to make the pita separate in the centre, perfect for filling with my favourite chickpea sandwich mix. Or maybe it’s simply that I’m getting so much better…
Melanie’s Meatless ‘Meatloaf’! How’s that for alliteration? I swear I don’t pair reader’s submissions with names of the recipes. It really was Melanie who sent me her meatless meatloaf recipe…which by the way is also gluten free, grain free and egg free…as well as being, of course, meat free. This new trend, shall I call it, on Sea Salt Galley Kat, has sparked some very interesting vegan/vegetarian recipes for me to try…and couldn’t we all benefit from less animal protein…
This meatless journey just keeps getting better and better. But with this next recipe, I may have finally been stumped as far as being able to reproduce it in my little oven-less galley. My first batch of Fakin’ Bacon was a huge success done in a conventional land oven. The rice paper you use isn’t important but I found the square sheets meant less waste and it was easier to create a more authentic bacon look. Super crunchy and oh…
Remember when I posted about some diet changes we have been working on and how I suggested you save the juice (aka aquafaba) from canned chickpeas? Well this next recipe from the same Galley Peep that sent me her fabulous falafel recipe will make that wee effort worth your while. Her recipe was a huge hit at a recent gathering (that recipe can be found here Jesses’s Fabulous Falafel). I tweaked her mayo recipe ever so slightly for a less…
We’ve recently made some changes to our diets. I’m not exactly sure how to label it or if I should even be concerned about labels. It’s our business after all…and it’s our bodies we’re filling…but dietary labels are a thing I guess, so let’s call it vegan (imagine me cringing here). Nothing with a face or mother or their byproducts. Apparently I can’t call it whole food or plant-based…or what’s the latest?…WFPB!…or the WFPBNO…because they exclude things like my awesome…
My guy likes pretty much everything I make. He never complains about my frequent dalliance into the vegetarian, vegan world although I know he loves meaty dishes. But when I get an unsolicited comment like ‘this one’s a keeper Kathy’, I sit up and take notice. The flavours in this Mediterranean inspired dish are wonderful, the crispy fried onion the perfect complement and I think we have found a new favourite comfort food. If you are lucky enough to have…
No gluten! No dairy! No sugar! No cooking! No kidding! I’m not one to seek out specifically gluten/or dairy/ or sugar-free recipes but this one caught my attention. I love anything lemon. It makes a just enough. Perfect for my little spring form pan and tiny refrigerator. Perfect to serve for a small dinner gathering and perfect for the two of us for several days. But how could something this good, so lemony, so sweet, be healthy I had to…
Captain Francois’ comment about tonight’s supper: “If this is vegetarian, you can make it for me anytime!” Healthy, meatless and really easy to throw together, I made it stove-top in my Omnia Oven. A little sautéing, a splash of wine and some seasonings. The addition of some greens, then packed into a baking dish, topped with potatoes and in just a few minutes it was ready to enjoy. Sprinkle with grated cheese and bread crumbs before baking if you wish…