Cabbage Steak and 'Tatoes

Cabbage steak might seem boring, but it’s actually holds rich flavour and a great texture. I knew as soon as I read the Cabbage Steak and ‘Tatoes recipe from The Vegan Stoner that it was exactly what I like in a recipe. A few ingredients and simple prep always make for a better experience preparing a meal, and usually in actually eating it. The results were just what I hoped for. I made some minor changes, including topping with garlic chili sauce, but I highly recommend looking at the original if only for the great design.


  • 1 red cabbage, cut into large wedges
  • 2 large potatoes, cut into pieces
  • 5 cloves of garlic, minced
  • garlic powder
  • black pepper
  • olive oil


  1. Preheat an oven to 420° F.
  2. Oil casserole dishes or cooking sheets.
  3. Place potatoes and cabbage on the sheets.
  4. Sprinkle olive oil, garlic powder and pepper to taste.
  5.  Bake for 20 minutes.
  6. Flip cabbage and potatoes.
  7. Add the minced garlic on top of the cabbage.
  8. Bake for another 20 minutes.

Chickpea 21: Coming Home

Each issue of Chickpea Vegan Quarterly is a delight. The autumn issue, Coming Home, is beautifully designed and full of great content. The recipes and DIY instructions are especially good in this one.


creating the café experience at home · easy bath DIY’s · #chkvegankitchen – a collection of our favorite kitchen submissions from our readers · let’s stay in: a takeout menu to make at home · hosting guests, made easy · homebody – an exploration of home & self · the ins & outs of meal planning and prepping · and more!



Soylent, the delightfully bland complete food drink, has been a staple in my diet for over a year now and I was curious when the company behind the drink launched Coffiest, a blend of Soylent and coffee. I was cautious when switching over to Coffiest from Soylent for my lunches, but when I had the first delicious bottle I was hooked. This is Soylent transformed into a magical, caffeine-infused ambrosia. Soylent was always a pleasant enough drink, but Coffiest is something I look forward to each day in a very different way.

The company has a hold on orders to address a discrepancy in their labelling of Vitamins A and C and the actual contents, but should resume shipping soon.

The Lotus and the Artichoke Malaysia

Justin P. Moore makes fantastic vegan cookbooks The Lotus and the Artichoke series drawn from travels around the world and now he’s Kickstarting the next installment, presenting dishes from and inspired by Malaysia. I’ve enjoyed all of his books and I’m excited to try out some new foods.

My 4th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide: 160 pages – with over 60 full page color photos Personal stories, art, and recipes inspired by 5 weeks of travel in Malaysia, Singapore & Borneo Explore amazing Malay, Chinese, and Indian cuisine from the fantastic foodie metropolises Kuala Lumpur & Singapore, culinary heritage highlights of Penang, rising star Ipoh, Sarawak’s quaint Kuching, the tribal highlands of Borneo and beyond Everyday classics, mind-blowing mains, fabulous feasts, street food superstars, awesome salads & fresh treats, great snacks, and crazy delicious desserts Discover new flavors, tasty spices, and easy, awesome cooking skills Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything anywhere!) Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds Available in ENGLISH… und auch auf DEUTSCH!

The Lotus and the Artichoke – MALAYSIA Vegan Cookbook

Kimchi Pancakes

Image Source: Nagyman
Image Source: Nagyman

While it was my intention to write about delicious vegan foods for each day of September, I was derailed by a number of  distractions and obligations. Here’s one last recipe for the month.

My roommates and I got together Sunday evening for a house dinner. My contribution, along with some simple brown rice, was a big batch of kimchi pancakes. For the recipe I used to make kimchi, see “A Kimchi Commencement“.


  • 2 cups kimchi
  • 6 tbs kimchi liquid
  • 1 medium sweet onion, diced
  • 1 cup chickpea flour
  • 1/2 cup water
  • 2 cloves crushed garlic
  • 2 tbs coconut oil or olive oil


  1. In a large bowl combine all ingredients and mix until batter evenly coats kimchi.
  2. Heat a pan on medium heat and add oil.
  3. Pour mixture onto pan and spread until thin.
  4. Flip when underside is golden brown and crisp.
  5. Cook the other side until similarly crisped.
  6. Serve and enjoy.

A Casserole Invention

Sunday my sister +Ilea-Rose Davis will be hosting a housewarming potluck at her new house, and I decided to concoct a casserole from grains, beans and seeds I had in my cupboard. This was an experiment, but it turned out fairly well. This made enough to fill one large casserole dish and one small dish, so scale back if you need less.


  • 2 vegetable bullion or stock cubes
  • 3 cups oat groats (uncooked)
  • 3 1/2 cups tomatoes, diced
  • 5 cups black-eyed peas (cooked)
  • 1 large red onion, diced
  • 3 1/2 cups tomatoes, crushed
  • 1 cup quinoa (uncooked)
  • 1 1/2 cups vegan sour cream
  • Sriracha sauce and crushed garlic to taste.


  1. Bring 9 cups of water and oat groats to a boil.
  2. Reduce to medium heat, add one bullion cube, stir often and remove from heat once all water is absorbed.
  3. Layer groats on the bottom of the casserole dish.
  4. Add a layer of diced tomatoes.
  5. Add crushed garlic and sriracha in this layer (or any other, if you wish).
  6. Add a layer of black-eyed peas. (Soak and cook these first if being made from dried beans.)
  7. Sauté the onion.
  8. Mix onion with crushed tomatoes and add as the next layer.
  9. Bring 2 cups of water to a boil, add one bullion cube and quinoa.
  10. When the quinoa is translucent and the spiral has appeared, remove from heat, cover and let stand 5 minutes.
  11. Add a layer of quinoa.
  12. Add a layer of sour cream.
  13. Heat an oven to 350 F and bake for 20 minutes.

A Grilled Cheese Trio

Halifax has been bombarded by a tropical storm today, and on a rainy day I can’t think of a better comfort food than a vegan grilled cheese sandwich. I decided to make three varieties of grilled cheese sandwiches tonight and each was uniquely delicious.


  • A loaf of garlic bread
  • Daiya cheddar style slices (or another vegan cheese slice)
  • hummus (I used garlic hummus)
  • Earth Balance (or another vegan margarine)
  • pickles (I used bread and butter)
  • Veggie Breakfast Links (or another vegan sausage)


  1. Heat a cast iron pan on medium heat.
  2. Slice off two thin pieces of bread.
  3. Put a slice of cheese on each slice of bread.
  4. Add one of the following combinations on one side:
    1. pickles and hummus
    2. hummus and breakfast links sliced lengthwise
    3. hummus
  5. Place the other side on top and spread margarine on top.
  6. Flip the sandwich onto the pan and spread margarine on the other side.
  7. Flip the sandwich once the underside is browned.
  8. Once both sides have browned, remove from the pan and enjoy.

A Kimchi Commencement

Some of my favourite people have been making kimchi around me for a long while, but I’d never tried my hand at making the delicious, spicy pickle-like Korean delight. That has changed in an evening and now I have a collection of jars a-fermenting. I modified a recipe from theKitchn titled “How to Make Easy Kimchi at Home” to accommodate my local grocery store’s disappointing selection of produce and my desire to simplify the process. It makes enough to fill a 1 quart or 1 litre jar.


  • 1 two-pound cabbage (Use napa if you can; I used a green cabbage)
  • 1/4 cup table salt
  • 1 tbs grated garlic (5-6 cloves)
  • 1 tps grated ginger
  • 5 tbs red pepper flakes (gochugaru)
  • 8 oz or 225 g radish, diced (Use daikon if you can; I used a European radish)
  • 4 green onions or scallions, diced
  • water (use spring water if your tap water is chemically treated)


  1. Quarter the cabbage, cut out the core and cut the cabbage into 1-2 inch x 1 inch pieces.
  2. Place the cabbage and salt in a large bowl. Massage the salt into the cabbage to cover uniformly.
  3. Add water to submerge cabbage, cover with a weighted plate and let stand for 2 hours.
  4. Rinse the cabbage 3 times with cold water, drain through a colander for 20 minutes.
  5. Combine the garlic, ginger, pepper flakes and about 3 tbs water. Mix to form a paste, adding water if needed.
  6. Press out any remaining water from the cabbage and mix with radish and green onions in a bowl.
  7. Add the paste and massage it into the vegetables until they are uniformly coated.
  8. Place the vegetables into the jar, pressing down firmly with each handful. Leave about 1 inch from the top. Add water if the vegetables are not completely submerged in the brine.
  9. Seal the jar with the lid and place on a plate or bowl to catch any overflow as it ferments.
  10. Check the jar daily and press down the vegetables to keep them submerged.
  11. After about 5 days, taste the kimchi. If it is strong enough for your tastes, refrigerate and enjoy. Otherwise, keep going and check it each day. It ages well, so give it as much time as you like.