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Vegan Lima Bean Lentil Soup Satisfies for HoursSimple, Tasty, Vegan Spanish Rice for BurritosMaking Panini for VegansGrilled Tempeh in a Spicy Vegan Manchurian SauceVegan Chinese Green Onion BunsMessy Delicious Italian Veggie SandwichSpicy Vegan Chipotle Mayo SauceMake this Rich Focaccia with Vegan Parmesan and Olive Oil

Tag: spicy

Chana Burrito: A Spicy Handheld Meal

One of my earliest memories of living on my own in Toronto is of visiting Flying Monkey Natural Foods, near Kensington Market. As a naive student with limited cooking skills and time, I made heavy use of their prepared meals. I particularly enjoyed a small but filling burrito filled with the well-loved Indian chickpea curry known as chana (or chole) masala. It was thicker than the chana you get in a restaurant, which was a good thing because a burrito made with a thin curry would go everywhere and likely stain your clothes. If ever there was a quick meal designed for life on the go, this is it. The spices are rich and the chickpeas are filling, but the burrito travels well and waits for you until you're ready for it. The Flying Monkey doesn't exist on College St. anymore, and I've been unable to find this burrito anywhere else, so I set about making my own. More

Filed under: Recipes > Light Meals & Snacks

Tags: chickpea, spicy, burrito, tortilla, Indian, chana

Grilled Tempeh in a Spicy Vegan Manchurian Sauce

Hakka cuisine occupies a unique culinary space somewhere between Chinese and Indian. My local Hakka restaurant serves astonishingly flavourful dishes with lots of chilies, garlic and ginger (another reason to love Toronto restaurants). One of my favourites is Manchurian sauce. The vegan option with Manchurian sauce is plate full of little fritters like pakoras, made with cabbage and carrot, served over rice. It's tasty, but I was hoping for something with a little more protein to make a complete lunch. As I committed to duplicating the sauce at home, I mentally jettisoned the fritters and settled on grilled tempeh as the protein. More

Filed under: Recipes > Main Dishes

Tags: spicy, Chinese, Indian, Hakka, tempeh, ginger, cilantro, sauce

Spicy Vegan Chipotle Mayo Sauce

I love vegan burritos, and naturally I want to be able to make them at home. But for a homemade burrito to be satisfying, it has to have some kind of spicy sauce that really clings to the other ingredients. Think mayo or sour cream, but obviously vegan and obviously much hotter, preferably with the smoky beauty of chipotle. More

Filed under: Recipes > Side Dishes

Tags: sauce, spicy, chipotle, nutritional_yeast

Spicy Tofu-Mushroom Stirfry

Every month or two, I get the urge to try a totally new vegan stirfry combination. These often involve tofu in some way, and as you know, tofu is a bit of a blank canvas that readily absorbs whatever it's cooked in. This time, I decided to try shiitake mushroom and pickled hot red chilies. More

Filed under: Recipes > Main Dishes

Tags: tofu, stirfry, mushroom, shiitake, spicy, Chinese, sauce

Szechuan Eggplant from Scratch (No Sauce from a Jar)

Like I've said before, one of the perks of living in a big city like Toronto is the exposure to all different kinds of food. If it wasn't for Asian food in particular, I would have left this city a long time ago. I've been in love with szechuan eggplant since the first time I had it at a restaurant. I'm not going to lie, this is a spicy one, and it's not going to be everybody's cup of tea. But the aromas and flavours of the szechuan spices go much deeper than just "hot". Of course I've tried to duplicate it at home using szechuan sauce from a jar, but of course it never even came close. For this recipe, I decided to try to use the internet to unlock the secret and make a passable szechuan eggplant from scratch. More

Filed under: Recipes > Side Dishes

Tags: szechuan, Chinese, healthy, spicy

Spicy Maple-Ginger Tofu with Veggies

This sweet-and-sour tofu dish has become one of my favourite vegan Chinese recipes. The sweet comes from (real) maple syrup, which can be obtained almost anywhere these days in large bottles. Rice vinegar provides the sour flavour, and if you like a little spice, a couple of Thai red hot peppers fit the bill nicely. But I have to say the star of the show here is the fresh ginger. It's the aroma that you notice first and the dominant flavour absorbed by the tofu. Serve it as part of a larger Chinese-style feast, or by itself on some steaming jasmine rice. More

Filed under: Recipes > Main Dishes

Tags: Chinese, tofu, maple_syrup, ginger, spicy, sauce

Doubledecker Vegan Tostadas with Refried Black Beans

I struggled a bit with what I should call this. It's something like a quesadilla, but with spicy refried black beans instead of cheese. It also resembles a tostada because it features corn tortillas deliciously pan-fried in oil. But unlike tostadas, it has a second tortilla on top. So it's a doubledecker vegan tostada for want of a better name. What is not in doubt is my love for them. When corn tortillas get a few days old, their texture becomes a little rubbery. The solution is to fry them up. And it's a very good solution. More

Filed under: Recipes > Light Meals & Snacks

Tags: comfort_food, bean, Mexican, spicy, tortilla, peppers

Chana Masala is About the Most Fun You Can Have with Chickpeas

Like many Toronto people, my introduction to chana masala came from one of the many outstanding Indian buffet restaurants that I was addicted to in my 20s. When you think about it, these restaurants are unique in big cities for the proportion of their menus that are devoted to vegetarian offerings, and their dedication to spiciness, two very important qualities when looking for a place to eat out, IMHO. Chana masala was always a big part of the magnetic pull toward these restaurants, a pull that I found pretty much impossible to resist. More

Filed under: Recipes > Main Dishes

Tags: healthy, Indian, chickpea, curry, spicy

Aloo Gobi will Make your Mouth Happy

Cauliflower is one of the in-vogue vegetables right now. It seems like you can't start up a browser without seeing a cauliflower used as some kind of stand-in for carbs: a rice substitute, a bread ingredient or even the base of a pizza crust. As tempting as these nutritious replacements are, you can never go wrong with the classics. And aloo gobi is definitely a classic cauliflower dish. The magic is in the spice -- a perfect blend of spicy, tangy and salty. It's a popular North Indian accompaniment and a delicious way to get your cauliflower. More

Filed under: Recipes > Side Dishes

Tags: comfort_food, cauliflower, potato, Indian, spicy

Chipotle Refried Black Beans from Scratch

Let's be honest, we're just talking here, would it be fair to say that our past experiences with refried beans from a can have been somewhat ho-hum? That's the way I feel about it, but I can't be sure whether my memories of refried beans past have been blandified by the flavour dynamite that I experiences with this recipe. The source of the explosion is not difficult to pinpoint: it's the smoky heat of chipotle. More

Filed under: Recipes > Light Meals & Snacks

Tags: Mexican, chipotle, bean, healthy, spicy

Low Carb and Vegan: Spicy Tofu with Roasted Veggies

Vegetarian cooking, and especially vegan cooking, requires conscious attention to key nutrient levels, including protein. The good news is that most vegetarians quickly develop the skills needed to manage their nutritional needs. That's not to say that there aren't challenges. It can be a struggle to design vegetarian meals that have enough protein but don't cause unintentional carbo-loading. Examples are all around us. This meal combines tofu with roasted vegetables, for all the flavour without all the carbs. More

Filed under: Recipes > Main Dishes

Tags: healthy, tofu, broccoli, mushroom, sweet_potato, brussels_sprout, spicy

Warm your Bones with Three-Lentil Dal Tadka

Like many large cities, Toronto has special neighbourhoods where specific ethnicities are concentrated to the point that they form the predominant character of those neighbourhoods. Slightly east of downtown, there is a stretch of one of the major east-west roads known to Torontonians as Little India. You know that you're in Little India when you start to smell an intoxicating combination of incense and spices wafting from the storefronts. I've come to associate the aromas of the neighbourhood with the waistband-stretching satisfaction of truly outstanding vegetarian food. After a few visits to Little India as a tourist, a natural curiosity starts to develop. How do they do it? Is there any possible way that I could reproduce these flavours in my kitchen? More

Filed under: Recipes > Main Dishes

Tags: dal, Indian, lentil, curry, healthy, spicy