A thorough inquiry

Category: Dinner

Bean burritos and more

It’s been almost two weeks since we’ve embarked on our experimental plant-based journey. I’ve had more ingredients to be inspired by, but also quite a few tricks and techniques to learn. Still, the quality and flavour of the food has been amazing, and we’re excited to continue on in the experiment.

Last night we made some bean burritos using nice organic dried black and pinto beans from Community Natural Foods, as well as homemade pico de gallo. The pinto beans in our slow-cooker on high for 8 hours made for some great refried beans!

Over the weekend we made a couple of delicious “fast-food” meals: baked falafel pitas and sprouted legume burgers:

I have much to learn when it comes to vegan burgers, but luckily Boon Burger Cafe was recently featured on You Gotta Eat Here, so I will be attempting to rip off as much as I can from them in the future.


Whole-Wheat Pizzas

Yesterday we made a pair of 100% whole-wheat pizzas. It turned out to be tricky to find such a recipe, so I did what you should never do in baking (but what I do all the time in regular cooking) and winged it.

Dough for 2 12″ cast-iron pizzas:

  • 2 1/2c whole-wheat flour
  • 1 1/2c warm water
  • 1 packet instant yeast (2 1/4tsp)
  • 1tsp salt
  • (optional) 2tbsp chia seeds

Mix all ingredients in a mixing bowl until just combined, then leave covered for 10-15 minutes to give the dough a head start. Knead for a good long time (turns out gluten is trickier to develop in whole-wheat dough) on a floured board, then return to the covered bowl to rise for about 1-1.5h or so, until doubled. I used a tightly-fitting plastic cover that came with my mixing bowl, but a damp tea-towel is the tradition here. Halve the dough and roll out to form your pizza crust. There’s no way you would get away with tossing this 100% whole-wheat dough, sadly.

I pre-heated our oven and 12″ cast-iron pan to 500f, then placed the dough followed by toppings directly into the pan. One pizza was a simple tomato sauce, onion, and mushroom (always cook veggies before using as a pizza topping), and the other was basil puree with fresh tomatoes.

Basil and macadamia nut puree:

  • 50g of fresh basil
  • 1/2c raw macadamia nuts
  • ~1/2c non-dairy milk or water (just enough to get the mixture to blend)
  • 3-4 cloves of garlic, peeled

Bake for 10mins or until the crust reaches your desired level of crispiness. Season with salt, pepper, and chili flakes.

Soba Noodles

We picked up some soba (buckwheat) noodles last week, and I was eager to try them out in an Asian-inspired dish. The sauce turned great, and it’s super basic: soy sauce, peanut butter, and Sriracha, all mixed to taste — I started out with small, equal amounts of each and went from there. Sriracha has some sugar in it already, but a little bit more sweetness would be nice here, too. We served the noodles with some sprouted legumes (adzuki beans, mung beans, lentils).


Beef Potpourri

Grass-fed ground beef, red cabbage, lentils, asparagus


Spicy Beef and Red Cabbage

Grass-fed ground beef, salsa, red cabbage, rice (gasp)


Summer-time Chuck Roast

Hoven Farms chuck, spicy BBQ sauce, green beans, corn, rice


Garlic Steak

Hoven Farms New York Strip, confit of garlic, kale, bacon


Beef Curry

Grass-fed Alberta beef from Hoven Farms, coconut milk curry. Need a bulk source for turmeric.


Roast Chicken and Kale

Frenched chicken roasted in a cast-iron skillet served with kale chips.