Archive for pancakes

Extended absences = more food

Sorry for the epic absence from Mad About Udon. I’ve been flitting around the province again, though I’ve got a lot of food porn to post. I’ve been fueled by VEGEMITE, thanks to a kind gift from my friend Jon’s mother. She brought me back half a kilo of this wonderful, tasty, nutritious product from Australia. Thanks, Jon’s mom! Now I can resume finding the answer to my sorrows at the bottom of a jar of this black, gooey marvel. *drool*

Onto the food! First up, junk food!

Cinnamon-heart vanilla cupcakes. I just took the Golden Vanilla Cupcake recipe from VCTOTW and added smashed-up cinnamon hearts. This was a practice recipe for Valentine's Day, and they really kicked ass.

Carrot Cake cupcakes with Maple Icing from the Happy Herbivore.

Carrot Cake cupcakes with Maple Icing

O.B.‘s mother sent over this recipe for Date Cookies, which I easily veganized. Unfortch, I don’t have the recipe handy, but I’ll add it in the next post. I brought a batch of these to the campus newspaper I used to work at, and everyone loved them! I used Iranian dates.

Date Cookies

I’m constantly modifying my favourite banana bread to make it lower-cal, since it’s a constant staple in my house.

Banana Bread

Here’s the newest version of Maureen’s Low Cal Banana Bread:


1 cup soy milk
1 tbsp lemon juice
1.5 cups all-purpose flour
1.25 cup whole wheat
1 tsp baking powder
1/2 tsp each of baking soda, salt, and ground cinnamon
1/4 cup Earth Balance (margarine), softened
1/4 cup applesauce
1/4 cup packed brown sugar
1/4 cup Sucralose
2 tsp vanilla
5 mashed ripe bananas


Heat oven to 350 C. Grease a 9X5 inch pan. Whisk soy milk + lemon juice, and set aside. In a bowl, combine flours, baking powder, baking soda, salt, and cinnamon. In another bowl, beat butter, applesauce, and sugars with an electric mixer until light. Beat in vanilla and bananas. Stir in flour mixture alternatively with soy milk mixture. Mix and pour into pan. Bake for 40-60 minutes, until toothpick comes out clean.

Apple crumble... soooooo good!

Apple crumble recipe from here.

Okay, okay, now onto the non-junk food.

I got this jar of pumpkin curry sauce from William-Sonoma. It was on sale from $16 down to $6! It was so delicious, too.

We simmered the pumpkin cury with mixed veggies and TVP slices, and served it over brown rice. It was excellent! (But I definitely wouldn't pay $16 for another jar).

Mango curry dressing

Another batch of mango curry dressing.


1 medium (or 2 small) mangoes, pitted
1 tbsp yellow curry powder
1 tbsp garam masala
1 tsp cardamom
1 tsp sea salt
1/4 cup cold-pressed olive oil from a dark bottle (I used half oil half water)


Blend until smooth.

Oriental Green Beans

Oriental Green Beans


1 ½ pounds green beans, trimmed
3 tbsp soy sauce
1 tbsp oriental sesame oil
1 tsp sugar
4 garlic cloves, minced (I use 1 teaspoon chopped garlic from jar


1. In a large pot of boiling water, cook green beans until just tender, 4-5 minutes.
2. While beans are cooking, in a small bowel combine soy sauce, oil and sugar; stir and set aside.
3. Drain beans, set aside.
Spray wok or skilled with nonstick cooking spray; place over medium heat. Add garlic; cook, stirring constantly, until softened, 20-30 seconds. Add green beans; cook, stirring and turning constantly, until well coated, about 2 minutes.
Add soy sauce mixture; continue to stir and turn until most of the liquid is absorbed, 1-2 minutes.

The Happy Herbivore’s awesome Chana Palak Masala:

Rural Vegan’s Happy-Chicken Noodle Soup:

This was super yummy, perfect for winter and for sick days!

Quinoa tabbouleh

Quinoa tabbouleh!!  I love this recipe so much. This makes a great potluck dish. I brought this tabbouleh, along with a bag of whole-wheat mini pitas, to a ski hut in Gatineau Park for a potluck dinner after cross-country skiing, and everyone liked it! Recipe from here.

Super-quick Tomato Basil Cream Pasta from VeganYumYum:

One word: amazing.

A batch of pancakes from Gwenyth Paltrow’s recipe off her website, GOOP:


Peanut “chicken” noodles, off of

(chicken = pan-seared tofu cubes)

This recipe didn’t come out so great because I stupidly subbed natural peanut butter with regular peanut butter. The PB overpowered the WHOLE recipe, and it wasn’t peanutty, it’s was peanut buttery… big difference! Because of the salt and sugar in PB, it kinda compromised the recipe. I’d make this again but using natural PB and less of it.

That’s all I’ve got for now. Happy Friday!



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Hibiscus, Butterscotch Pecan Bars, and Nuit Blanche

Anyone else hit up Nuit Blanche this year?
For those not in-the-know, Nuit Blanche is/was an annual all-night art exhibition at 155 locations across downtown Toronto. This year, a million people attended. I dunno, I was pretty underwhelmed. The art was supposed to be really edgy and provocative, but in the rare occurences that I actually saw any art through a swarm of people, I didn’t really see anything memorable. Ducks in pond, cool… guy with a spotlight, neat… black-and-white video of naked men holding mirrors..?? wtf?? I don’t pretend to have much comprehension of the artsy-fartsy stuff in life, but this stuff was just weird or boring. Food is my art.

Speaking of, I was delighted to have dinner at Hibiscus on Friday night in Toronto’s Kensington Market area with my friend M. I loved how by all outward appearances, it was a little hole in the wall surrounded by clapboard fruit markets, hippie-flavoured cafes, and odds-and-ends shops; but inside it was warm and elegant.

The menu was sparse, so I ordered a salad and an apple-cinnamon crepes.

Oh my god, this salad was unbelievably good. It was so substantial, it could have been the meal in itself. The salad had everything--green beans, sweet potatoes, carrots, beets, chick peas, lentils, broccoli, quinoa, and more.

Mmmm... crepe-y. (not crappy!)

OH. MY. GOD. The soy ice cream was TO DIE FOR. I've never had anything this good. If you live in Toronto, go to Hibiscus NOW and order some soy ice cream. This was mango, raspberry, and chocolate (the kindly proprietor gave me three scoops for the price of two!).

I spend the “nuit” of Nuit Blanche at my friend Mel W.’s house (we also saw the Nuit Blanche exhibitions together with some other friends and ex-coworkers) and since I missed her b-day jam last week AND wanted to give her a housewarming gift, I made a batch of Have Cake, Will Travel’s marvellous Butterscotch Pecan Bars.

I think they went over well, based on the reception (okay, maybe I also ate one on the subway down... and on the way out in the morning; they are sooooo good and chewy).

That’s about it for food at the moment but I have another cool picture to share. After leaving Mel and Brian’s apartment Sunday morning, I grabbed an organic coffee at a local cafe and was impressed with their innovative use of pasta:



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The joy of cooking (for others)

So O.B. and I had a fantastic weekend in Ottawa celebrating a special occasion, and my efforts to spice up the weekend with colourful, creative recipes did not leave an empty stomach in it’s wake. I definitely over-indulged on food over the weekend, but that’s what you get when you eat soup cups and carrot sticks 7 days a week!

I first want to post something I forgot in my last update… NOT from Ottawa. PIZZA!!

Isn't it great how pre-prepared pizza crusts are unintentionally vegan?

I made this pizza by sauteeing veggies, tofu, and herbs until cooked thoroughly (as pictured), dumping everything plus tomatoes on a commercial pizza crust, and baking as per instructions.

Now, onto the weekend foodz:

Pumpkin bread recipe from here (modified by swapping pecans with walnuts, skipping the raisins, and subbing 2 tbsp flax seed + 8 tbsp water for the eggs), and I made the frosting my making this Vegan Buttercream icing and adding liberal pumpkin pie spice and artificial maple flavouring.

Pumpkin Bread with walnuts and Maple Buttercream Frosting

Pumpkin Bread with walnuts and Maple Buttercream Frosting

I couldn’t believe how frickin’ easy it is to make crepes! I always assumed it was a prohibitively complicated process. But this recipe made it all so straightforward, and the crepes turned out great:

Crepes with a little kiwifruit, strawberries, blueberries, blackberries, peach slices, apple slices, banana slices, and maple syrup

Crepes with a little kiwifruit, strawberries, blueberries, blackberries, peach slices, apple slices, banana slices, and maple syrup

Chana Palak Masala from the Happy Herbivore:

Served with red quinoa. O.B. enjoyed it with President's Choice whole-wheat naan, which unfortunately contained dairy.

Thanks to Jon, my BFF and high-school prom date, for this wicked recipe:

Sweet potato pie

  • Wash, peel, and soften (by microwave) 2-3 medium sweet potatoes and 3-4 medium carrots.
  • Mash the sweet potatoes and carrots, add a tbsp or two of margarine, a splash of lemon juice, and a bit of salt and pepper.
  • Pour into casserole dish, sprinkle with a mixture of 3/4 cup crushed bread crumbs and 1/2 cup brown sugar which has been mixed with 2 tbsp cold butter.
  • Bake at 350 for 20-25 mins. Enjoy!

Cornbread from the PPK:

Sorry for this awful picture but I was in such a rush to serve/eat that I didn't muck around with the flash settings any longer than I had to

Perplexed as to how I might use the surplus of pears from my grandma’s trees (see last post), I swapped pears for apples in my favourite apple crumble recipe.

Pear Crumble is a bit more watery than its apple counterpart, but is still totally bitchin'!!

I also made a big batch of Moroccan Couscous for O.B. to eat throughout the week.

This one of our favourite recipes and it's stupidly easy to put together.

All the recipes posted here turned out fantastic, if I don’t say so myself… ahem. All get 5 stars, I really couldn’t even pick a favourite! Now I’m back in Toronto and am back to eating soup cups, boo. I’m sure it won’t be long until I’ve found another mouth to feed (Hey new Toronto arrivals, anyone need a housewarming pie?) or mosey on back up to Ottawa.

I hope everyone had a great weekend!


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Saskatoon pancakes

These pancakes were modified from the FFVK Golden Spice Pancakes recipe. I replaced the orange juice with blueberry juice, the orange rind for lemon, and used frozen Saskatoons instead of raisins. My friend Danielle is visiting from SK and she was kind enough to bring me some berries :). I have not had them since my summer in SK!

– Aly

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Berry good, sir

Hmmm, following Alison’s theme-setting muffin post, I’ll add a berry dish and throw in a dessert too! Here are the buckwheat pancakes with berries and icing sugar that I made last week and an apple-peach crumble.

The buckwheat pancake mix is bulk from Herb & Spice, the local health food store.

HPIM0232.jpg picture by play_with_fire1

I took the recipe from here, only I used vegan margaine instead of butter and added peaches.


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