don't take any of this to heart

here you'll find roshni, a 19 year old from vancouver, and (almost) everything that comes out of her mind in a somewhat eloquent fashion. expect: book and gig reviews, vegetarian recipes, favourite lists and recommendations, vancouver-centric activities and entertainment and of course, the occasional rant. the rest you'll find out with time through what is hoped to be a series of consistent posts. ask. archive. links.

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Vancouver Veg Expo 2014 haul!

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The beginnings of some basil, rosemary and cilantro.

Nothing like a windowsill garden!

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Cabbage & Green Onion Cakes

* 1/2 head of green cabbage, shredded/grated * 1 bunch of green onions, chopped * 1 egg * 1/2 cup Panko crumbs, add as needed * salt and pepper to taste

~ To make roughly 12 cakes, a half head of cabbage will be enough. If you want to use a full head of cabbage then double the rest of the ingredients.

In a large bowl, grate cabbage. Avoid using the smallest set of holes or else the cabbage will turn mushy; make sure you use the larger side of the grater for a more shredded consistency.

Chop one full bunch of green onions and add to cabbage, mixing thoroughly and making sure it's distributed evenly throughout.

Crack one egg into bowl and pour in Panko crumbs, mix well. Add salt and pepper and mix once more.

The mixture should be somewhat loose; ratio of cabbage being larger than that of the Panko by almost a half. Test it by bunching some of the mixture in your hand and seeing if it holds. If it doesn't then add more Panko.

Setting a pan on medium heat, drizzle on olive oil and using a 1/3 cup measuring cup, scoop cabbage mixture and pack well. 

Gently shake the packed cabbage mixture onto pan; I'd advise not putting more than 4 of the cakes on the pan at once so that you can flip them properly. Let each side brown for at least 5 - 6 minutes then transfer to a plate to sit for a minute.

Serve hot with soy or chili sauce and enjoy.

RKR

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Banana, Coconut & Pecan Bread

* 1 3/4 cups all purpose flour * 1 1/2 teaspoons baking powder * 1/4 teaspoon salt * 1/2 cup unsalted butter, melted * 3/4 cup sugar * 2 large eggs * 1 1/2 cups ripe bananas (roughly 4), mashed * 1 teaspoon vanilla extract * 1 tablespoon coconut extract * 1/2 cup shredded, unsweetened coconut * 1/2 cup chopped pecans

Preheat oven to 350 degrees and grease a standard 9x5 inch loaf pan.

In a small bowl mix flour, salt and baking powder together.

In a large bowl, whisk together melted butter and sugar. Slowly beat in eggs, bananas and vanilla and coconut extracts. Sift in the dry mixture and mix thoroughly, until all the flour has been absorbed. Slowly stir in coconut and pecans; the batter will look lumpy and that's fine, don't over mix it too much.

Pour the batter into your prepped loaf pan and bake for an hour, checking around 45 minutes and again at 55; stick a toothpick in the middle and if it comes out clean, you're good to go. The top should be nice and golden brown.

Take out of oven, let stand and cool for 10 minutes and then flip onto a baking rack or cutting board.

Slice and enjoy,

RKR

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Local Recommendation #2: The River Market (and Wally's Burgers)

The New Westminster River Market has made my recommendation for a number of reasons:

1) It's easy to get to (Right in front of the New West skytrain station and right off the Pattullo Bridge). 2) The market offers incredibly fresh produce, a huge selection of vegetarian/vegan, gluten free and healthy products and an impressive array of rare sodas and drinks you normally can't find in the area. 3) The "food court", for lack of a better term, offers places to eat that are all local; you won't find big named corporations here and the quality is incredible. 4) It's right against the Fraser River and the waterfront walkway stretches for quite a while with lots of nice benches to sit if it's sunny out.

I discovered this area about over a year ago now (though I have to admit, I passed it all the time beforehand and just never took notice) and have been a fan and visitor ever since.

For vegetarian (friendly) and gluten-free (friendly) people alike, Donald's Market is a haven: there's a humongous selection of products from frozen goods to cereals to spreads and nut-alternative butters, healthy snack options, sodas you've never even heard of and of course, fresh produce. 

To those who are simply curious about trying out alternatives to everyday food staples, this is the place to look. To those who have dietary restrictions and are looking for readily available choices to mix up your diet, this too is the place to look. Even if you don't buy anything, it's just fun to look around at all the possibilities. 

Once you've made your rounds through the market, I highly recommend you make your way to the food court area. There's plenty to choose from: a tea shop, bakery with freshly baked goods, a gelato shop, a BBQ stall, a crepe shop and my absolute favourite: Wally's Burgers.

Being a vegetarian, I really enjoy a well made veggie burger and fries from time to time. Even if you eat meat, I'd recommend you try Wally's "Meatless Burger" - for $4, you might as well! Served between a freshly baked soft bun, you'll find lettuce, a slice of tomato, diced onions, mushrooms, cheese and a fried egg, topped off with Wally's sauce and ketchup.With a side of fries, you've got yourself a satisfying meal that doesn't allow you any room to miss the meat.

Wherever you choose to eat, you've got a chance to burn some of it off by taking a walk down the waterfront and absorbing the surroundings. It's a great place to spend a Sunday with it's calm and welcoming environment.

RKR

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Watermelon & Mint Salad

(Feta is optional, it's really good as a fresh fruit salad without it)

* 1 whole seedless mini watermelon, diced * 1/2 cup fresh squeezed lime juice * 1/3 cup olive oil * 1 bunch of roughly chopped mint leaves * pinch of salt and pepper, to taste * 1 block of feta cheese, diced or crumbled

In a large bowl, mix lime juice and olive oil together. Pour in diced watermelon and toss thoroughly. Add mint leaves and feta and toss once more. Sprinkle salt and pepper and let cool in fridge for 15 - 20 minutes before serving.

Enjoy,

RKR

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Chipotle at home: Burrito Bowls

So, if you know me, you'll know I'm mildly obsessed with the burrito bowls at Chipotle. Problem is, the nearest location is roughly half an hour away from where I live so I took the problem into my own hands and created this little adapted version of the greatest. thing. ever.

* 1 cup quinoa (w/ 2 cups water) * 1 package medium firm tofu * 1 can black beans * 2 cups shredded iceberg lettuce * 1/3 cup diced green onions * 1/2 cup shredded medium cheddar cheese * half a lime, juiced * half cup salsa

My make-shift sofritas sauce: * 1 cup tomato puree * 3 tbsp chili powder * 1 tbsp garlic powder * 1 tbsp cumin * 1 tbsp salt * 1 tbsp canned green chili peppers (add more or less depending on how spicy you want it) * 2 chipotle peppers diced (again, adjust to your spice level)

Firstly, mix the ingredients for the sauce together in a large bowl. Next, drain package of tofu and rinse. With a fork, shred/break apart block of tofu until it resembles the consistency of ground beef. Place tofu into sauce and let marinate for roughly half an hour. 

On high heat, boil a cup of quinoa with two cups of water (to produce two cups of quinoa) for 15 minutes/until water dissolves and quinoa is fluffy. Once cooked, squeeze half a lime into the pot and mix; set aside, covered.

In a large pan, cook tofu and sauce on  medium high heat. Drain can of black beans and place into pan, mixing thoroughly. Let simmer for 10 minutes. 

Shred lettuce and cheese and dice the green onion (these are all "garnishes").

Now that everything is done, it's time to assemble! This is generally how I do it: first quinoa, then tofu/black beans, then cheese, then salsa, then lettuce, then green onions. 

To complete the dish, if you can handle the heat, I recommend dousing it in Chipotle Tabasco sauce. Seriously, it's amazing.

Oh yeah, and enjoy!

(I don't do Chipotle justice but this is pretty awesome in it's own right).

RKR

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Baked Basil-y Egg Whites

* 4 egg whites (or alternatively, 2 whole eggs) * a bunch of whole basil leaves * 2 - 3 tbsp basil pesto 

Preheat oven to 350.

In a greased oven safe ramekin, lay down a bed of basil leaves until the bottom of the ramekin is covered. 

Spoon pesto on top of basil leaves and then whisk egg whites until frothy, pouring them over top the basil and pesto.

Bake for 20 minutes; you'll know it's done if you poke a toothpick through the center and the eggs aren't runny. 

Either flip onto a plate or eat straight out of the ramekin and enjoy!

[I'm curious to try different variations of this, such as spinach and salsa etc. Be on the look out for different versions in the near future or try your own!]

RKR

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My first recommendation, at long last!

So, if you know me personally I may have raved about Trees Organic Coffee at some point, at some time if coffee was ever mentioned in the conversation. I'm a sucker for strong, dark coffees and an even bigger sucker for a good chai tea latte. Both of those things you can get at Trees and I highly recommend you do, if you're ever in the Vancouver area. 

I've visited the the location on Granville (& W Hastings) near Waterfront skytrain station a number of times but the other day I ventured down West Cordova St past the station and turned right onto Water Street, entering the historical Gastown district. 

You'll know you're in the right area if you simply look down; the asphalt gives way to cobble stones pretty abruptly and everything suddenly has an old time feel. It's a rather charming area, really. It's almost impossible to be looking down at your phone while you're walking around, I found my eyes constantly wandering and picking up different signs and features to the street.

Before you go too far, make sure you look to your left for the Trees logo at 321 Water Street and go in. They have an assortment of drinks and most importantly, are home to Vancouver's best cheesecake. Check the display for what they have that day and get a piece! I'm not daring you, I'm demanding you. It's almost necessary.

But what else is necessary is to get a drink. They have some of the best freshly brewed coffees I've tasted, coming from all over the world. Their Guatemalan blend is to die for (and buying it means you're contributing to Cafe Femenino), as is the Ethiopian blend. 

But my ultimate favourite has to be their chai tea lattes, which they can make with soy milk if you so desire. The taste is rich and shares a distinct likeness with traditional Indian chai in that there is notes of cardamom, fennel and cinnamon. They sprinkle spices on top the foam before they hand it too you too, which makes for an awesome first sip.

As you leave, keep heading down Water street and check out the Steam Clock, it's iconic and a must see. If you're there at the right time, you'll hear it chime and blow steam. 

If you have time, keep on walking and explore the area. It's a unique place to be and incredibly fun to explore. You could make an afternoon out of it!

RKR

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Zucchini Boats

* 2 large zucchinis * 1 small cooking onion, diced * 1 green bell pepper, diced * 6 - 7 medium white mushrooms, diced * 2 garlic cloves, diced * handful of spinach, roughly chopped * 1 can pizza sauce (spicy, in my case) * bunch of fresh basil, torn * 1/3 cup parmasan or feta cheese * 1 tbsp olive oil * salt and pepper to taste * 2 tbsp chili powder

Preheat oven on 350 degrees.

Cut ends off zucchinis and cut in half, length wise. Carefully cut out the "meat" (inside/seeded bit) of zucchini, making sure to leave some on the skin and not puncture it. Use spoon to scrape out any extra bits.

Dice the meat of the zucchini you have extracted, as well as the onion, garlic, bell pepper and mushroom. On medium heat, cook all the vegetables in a pan with a tbsp of olive oil, salt & pepper and chili powder until all vegetables are soft. You can add other spices if you wish, I like chili powder because it's a blend of spices and adds a bit of a kick.

Place the hollowed out zucchini on a large pan safe for the oven. Liberally spread pizza sauce inside the hollowed out zucchinis and once the cooked off vegetables are cooled slightly, scoop the mixture on top of the sauce, filling the hollow centers. Be careful not to fill them too much or it might spill out. 

Place in oven and bake for 20-25 minutes; until the zucchini is soft but still holding it's shape. Water will leak out of the zucchini but don't worry about that.

Sprinkle basil and cheese on top and broil for a minute or two, until cheese is melted and to your liking. 

Take out of oven and let cool for a few minutes before eating. Enjoy!

RKR

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Fresh Ginger & Mint Smoothie

(You can adjust the ingredients in this recipe to suit your tastes or what you feel like for the day but try the ginger and mint, it adds a good kick!)

* Limeade (I generally use apple juice, though) * Frozen blueberries * Frozen mangoes  * One kiwi, peeled and sliced * 1 tbsp of roughly peeled and chopped ginger ~ * a bunch of fresh mint leaves, torn ~

~ You can put as much as you're comfortable with, I add a decent amount to get a good hit of both flavors.

* If you want a juice-like consistency as opposed to a frozen drink, use fresh fruits instead of frozen.

This is easy: In a blender, place all of the ingredients and blend until everything is smooth and to a consistency you like. 

Ta-da! Good to drink alongside a bowl of cereal and almond milk or eggs.

RKR

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Classic Eggs Benedict (Mother's Day Special) Serves 2

Hollandaise Sauce: * 4 egg yolks * 1 tbsp lemon juice * half cup unsalted butter, melted * salt, to taste * paprika, to taste (roughly 1 - 2 tsp) * 4 large eggs * 2 english muffins

* Optional: sliced ham or tomato slices to place on top of english muffin

Firstly, separate the yolks and whites of 4 large eggs. In a large steel or glass (must be heat friendly) bowl vigorously whisk the yolks, adding the lemon juice once the yolks are smooth. Continue whisking until the mixture thickens up and increases in volume. 

Fill a pot 1/3 of the way full and place on medium heat, until water is simmering. Lower temperature slightly and place bowl of yolks and lemon juice on top of the pot, whisking quickly. Make sure the water isn't boiling or too hot or else the eggs will scramble. Also, be sure that the water doesn't touch the bottom of the bowl placed on top of the pot. 

Slowly add melted butter into yolk mixture, all the while whisking quickly. The mixture should almost double in volume and lighten in colour. Be sure to watch that the consistency is smooth and rich.

Take the bowl off the heat and add salt and paprika to taste. Cover bowl with saran wrap to keep warm. If sauce thickens up too much while it sits, drop a tbsp or two of hot water and whisk. 

In a new pot, boil water on medium heat with a splash of vinegar (trust me, it helps). Once the water is simmering, crack in eggs slowly (I'd suggest no more than 2 at a time) and let boil for roughly 3 - 5 minutes, depending on how runny you would like the center of your poached eggs. 

Toast english muffins and if desired, fry up slices of ham or cut up tomato to place on top of them. If not, take a ladle and slowly extract poached eggs from water, making sure there isn't any water in the ladle as you place them on top of the muffin. 

Generously cover hot eggs with hollandaise sauce and add a dash of pepper. 

Serve with hashbrowns or fruit and enjoy!

RKR

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Chickpea and Yam Thai Red Curry

* 1 large yam (peeled and cut into chunks) * 1 can chickpeas (drained) * 2 zucchinis (sliced) * handful of white mushrooms (sliced) * 1 onion (sliced) * 2 green bell pepper (roughly chopped) * 1 tbsp garlic paste * 1 tbsp canola oil * 2 cans coconut milk * 1 tsp-tbsp red curry paste (depends on how spicy you want it) * 2 tbsp curry powder * bunch of sweet basil * salt to taste

Peel yam and cut into decent sized chunks, place into microwave friendly dish filled with water and microwave on high for roughly 7 - 10 minutes. You should be able to poke your fork through a piece but it should be firm enough that it won't be mushy. (You can also boil it stove-top but this more time-friendly).

While the yam is in the microwave, slice 2 zucchinis and a whole cooking onion. Roughly chop 2 green bell peppers and a handful of mushrooms (around 8 or 9 medium ones). 

Set your burner to to medium-high heat and in a large pan, put 1 tbsp of canola oil, 1 tbsp of garlic paste and the sliced onion. Cook until onion is soft, then add the rest of the sliced vegetables and toss thoroughly before covering the pan and setting the heat to medium, giving the vegetables about 7-10 minutes to soften up. 

While the vegetables cook, remove yams from the microwave and drain water. Add the yams to the pan, mixing the vegetables together thoroughly. Slowly add both cans of coconut milk and the can of chickpeas (you can add less if you prefer). 

Turn the heat up and bring the coconut milk to a boil, next adding your desired amount of red curry paste. You can use either green or yellow if you would like something less spicy. Stir the spoon with the paste through the coconut milk for a few moments to make sure the paste has dissolved properly. Next add curry powder and mix again before adding salt until it is at your desired taste. 

Cover pan and let simmer for a few moments before roughly tearing up a handful of sweet basil leaves into curry.

Serve over a bowl of rice and enjoy.

RKR