Crazy good M&K

VEGAN recipes

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M&K’s Roasted Garlic & White Bean Soup

By Maddie and Kiki September 10, 2025

Serves 4-6

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 15 minutes

Ingredients

2 heads garlic

Drizzle of olive oil

1 tbsp (15 mL) butter flavoured coconut oil

1 large onion finely chopped

2-3 sprigs rosemary

2-3 sprigs thyme

1/2 tsp (2.5 mL) red pepper flakes

1/2 cup (60 mL) white wine

3x 540 mL) (19 fl oz.) cans of navy beans (two cans drained, one left with its liquid)

1 bay leaf

2 cups (500 mL) vegetable broth

Salt and pepper to taste

For garnish: fresh chopped parsley, chili oil, plant based ‘fakin’ bits

Directions:

1. Cut the tops off of two heads of garlic. Place them on a piece of aluminum foil, and drizzle a little olive oil over top. Wrap the foil tightly around the garlic, and bake in a preheated 350 degree F oven for 1 hour. Remove from the aluminum foil, and squeeze each head of garlic out into a small bowl.

2. To a blender, add the can of white beans with its liquid, along with the roasted garlic. Blend until smooth - about 1-2 minutes.

3. Heat a nonstick skillet over medium high heat. Add the coconut oil, onion, rosemary and thyme. Season to taste with salt and pepper. Cook, stirring occasionally for 10-12 minutes. Add the white wine, bay leaf, and cook for another couple minutes before adding in the two drained cans of white beans, red pepper flakes and vegetable stock.

4. Add the blended white beans and roasted garlic, and stir to thoroughly encorporate.

5. Reduce the heat to medium low, and simmer for 18-20 minutes, stirring often.

6. Serve with crusty bread (or, for an even wilder garlic experience, serve with GARLIC BREAD! Just don’t try and smooch anyone after! :)

M&K’s Cajun Grilled Pattypan Squash with Maque Choux

By Maddie and Kiki August 17, 2025

Serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

1 tbsp (15 mL) butter flavour coconut oil

3-4 ribs celery, finely chopped

1 green bell pepper, finely chopped

1 jalapeño, seeds removed and finely chopped

1 medium onion, finely chopped

5-6 cloves garlic, finely minced

3-4 tomatoes, chopped

1 cup (250 mL) textured vegetable protein ‘bacon’ bits

1 tsp (5 mL) dried thyme

1/2 tsp (2.5 mL) cayenne pepper

1/2 tsp (2.5 mL) smoked paprika

1 can of corn, drained

1 cup (250 mL) plant-based milk of choice

Salt and pepper to taste

1lb yellow pattypan squash

1 tbsp (15 mL) avocado oil

2 tbsp (30 mL) Cajun seasoning

Green onions, for garnish

Directions:

1. Heat the coconut oil in a pan over medium high heat. Add the celery, peppers, and onion, and cook for 6-7 minutes before adding the garlic. Cook for another minute, then add the tomatoes, bacon bits, and seasonings. Add the corn, plant based milk and season to taste with salt and pepper. Reduce heat to low, and simmer for 10-12 minutes.

2. Meanwhile, preheat your grill to medium high heat. Trim the ends of the pattypan squash and slice them lengthwise into large disks. Add to a large bowl. Add the avocado oil, and Cajun seasoning. Toss to thoroughly coat.

3. Grill over direct heat for 6-8 minutes per side. Serve over the Maque Choux, and garnish with green onions.

M&K’s Griddle Vegetable Nests with Chili Garlic Dipping Sauce

By Maddie and Kiki JULY 15, 2025

Serves 4-6

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients

2 medium zucchini

2 carrots

1 large red onion

Salt

2 green onions, thinly sliced

3-4 cloves garlic, minced

1/2 cup corn starch

1/2 cup all purpose flour

1/2 tbsp baking powder

200ml ginger beer

Dipping sauce:

2 tbsp soy sauce

2 tbsp maple syrup

1 tsp sesame oil

1 tbsp shaoxing wine

1 tbsp chili crisp

Directions:

1. Use a spiralizer to spiralize the zucchini, carrots, and onion. Season liberally with salt, and put them in a strainer or a bowl. Allow to rest for 15 minutes to release some liquid.

2. Meanwhile, mix together all the ingredients for the sauce. Add them to a small bowl. Set aside.

3. Press the vegetables to remove as much liquid as possible. Add them to a large bowl, and add the remaining ingredients. Stir thoroughly to combine.

4. Preheat a griddle insert or cast iron pan over medium high heat. Add some avocado oil, and fry the nests in small piles, being careful not to overcrowd the pan.

5. Allow them to cook for 5-6 minutes before flipping.

6. Place them on a paper towel lined plate to absorb some of the excess oil. Serve with the dipping sauce. *Tip: leftovers reheat really well in an air fryer!

M&K’s Moroccan Butterbean & Mushroom Burgers with Harissa Mayo

By Maddie and Kiki June 24, 2025

Makes 4 burgers

Prep Time: 15 minutes

Cook Time: 18-20 minutes

Ingredients

1 tsp (5 mL) avocado oil

150g fresh mixed mushrooms (we used king oyster, blue oyster and enoki)

540ml can of butterbeans, drained and rinsed

1 small onion, finely minced

3-4 cloves garlic, finely minced

1 tbsp (15 mL) rasa el hanout spice

Pinch of red pepper flakes

1 tbsp (15 mL) soy sauce

2 tbsp (30 mL) ground flax seed, mixed with 3 tbsp water

1/2 cup (125 mL) chickpea flour

1/4 cup (60 mL) fresh parsley

1/4 cup (60 mL) sesame seeds (for rolling)

For serving: grilled zucchini, fresh microgreens

Harissa Mayo:

1/2 cup (125 mL) mayonnaise

3 tbsp (45 mL) harissa paste

Juice of 1/2 lemon

1 clove garlic, finely minced

1 tbsp (15 mL) maple syrup

Directions:

1. Heat a skillet over medium high heat. Add the oil, mushrooms, onion, butterbeans, rasa el hanout, and pepper flakes. Season to taste with salt and pepper. Cook for 3-5 minutes before adding the garlic. Cook for another minute before removing from the heat. Allow to cool.

2. Add the soy sauce, flax + water mixture, fresh parsley, and chickpea flour. Stir thoroughly to combine. Divide the mixture into 4 equal patties. Using wet hands, form into patties, and then place into the sesame seeds, flip and coat the entire patty with sesame seeds.

3. To make the harissa mayo: whisk all the ingredients together in a small bowl. Set aside.

4. Preheat your grill to medium high heat (400-450 degrees F). Spray both sides of the burger with avocado oil to help prevent sticking. Grill the burgers for 8-10 minutes per side.

5. Serve on buns with the harissa mayo, grilled zucchini, and fresh microgreens.

M&K’s Plant-Based Ackee & Saltfish Burger

By Maddie and Kiki June 19, 2025

Makes 4 burgers

Prep Time: 20 minutes

Cook Time: 18-20 minutes

Total Time: 40 minutes

Ingredients

For the patties:

1 can hearts of palm, drained

1/2 of a 350g block of extra firm tofu, shredded with a cheese grater

2 tbsp (30 mL) ground flax seed, mixed with 3 tbsp water

1 tsp (5 mL) avocado oil

1 scotch bonnet pepper, finely minced

3-4 mini sweet peppers, seeded, and finely minced

1 small onion, finely minced

1 tbsp (15 mL) your favourite BBQ rub (we used Cluck & Squeal Bold Browning)

3-4 sprigs fresh thyme

3-4 cloves garlic, finely minced

1 (5g) package of roasted seaweed snacks

1/2 tsp (2.5 mL) dulse granules (optional, but adds to the ‘fishy’ flavour!)

1/2 cup (125 mL) chickpea flour

For serving: coleslaw, fried plantains

For the Spicy Achee Cheeze Sauce:

1 can Ackee, drained and rinsed

Juice of 2 limes

1/4 cup (60 mL) nutritional yeast

1 tbsp (15 mL) soy sauce

1 tbsp (15 mL) habanero hot sauce

1/4 cup—1/2 cup (60-125 mL) water (depending on how thick you want it)

Directions:

1. Slice the hearts of palm down the centre, then slice into long thin strands. Set aside. Heat the oil in a pan over medium high heat. Add the onion, peppers, hearts of palm, BBQ rub and thyme. Season to taste with salt and pepper. Cook for 4-5 minutes before adding the garlic. Cook for an additional minute before removing from the heat and spooning the mixture into a bowl. Allow to cool.

2. Use a pair of kitchen scissors to cut the seaweed snacks into small strips into the hearts of palm mixture. Add the dulse (if using) flax + water mixture, and chickpea flour. Stir thoroughly to combine. Form the mixture into 4 patties.

3. Preheat the grill to HIGH heat (400-450 degrees F). Spray the burgers with avocado oil to help prevent sticking. Grill the burgers for 8-10 minutes per side.

4. To make the spicy Ackee cheeze sauce: add the ingredients for the cheeze sauce to a high speed blender and blend for one minute.

5. Serve the patties on a bun with fresh coleslaw, fried plantain, and a GENEROUS amount of the Ackee cheeze sauce!

M&K’s Grilled Onion 4x4 Potato SaladBurgers with Sweet N Sour Coleslaw

By Maddie and Kiki June 19, 2025

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Total Time: 35-40 minutes

Ingredients

2lbs Yukon gold potatoes, scrubbed and chopped into 1 inch cubes

1/2 lb shallots

2 sweet onions, peeled (with the root part attached still) and halved

2 green onions, finely sliced

1/2 cup (125 mL) fresh parsley, finely chopped

1/2 cup (125 mL) crispy onions

1 tbsp (15 mL) balsamic vinegar

1 tbsp (15 mL) avocado oil

Salt and pepper to taste

For the dressing:

1/4 cup (60 mL) tahini

1/4 cup (60 mL) lemon juice

1/4 cup (60 mL) white wine vinegar

2 cloves garlic, minced

1 tsp (5 mL) spicy brown mustard

1 tsp (5 mL) onion powder

Salt and pepper to taste

Splash of water

Directions:

1. Add the potatoes to a large pot of salted boiling water, and boil until fork tender - about 10-12 minutes. Drain and allow to cool.

2. Whisk together all the ingredients for the dressing, set aside.

3. Blanch the shallots for one minute in boiling water to help remove their skins. Once cooled, remove skins and quarter. Add to a large bowl with the halved onions. Drizzle with the avocado oil and balsamic vinegar. Season to taste with salt and pepper. Stir to coat.

4. Preheat grill to high heat - about 450-500 degrees F. Add a vegetable basket to one side. Add the shallots to the pan, and grill the onions over direct heat for 12-15 minutes, flipping occasionally. Make sure to stir the shallots often. Remove from the grill, and slice the onions.

5. Add the shallots and onions to the bowl of cooked potatoes, along with the green onions, parsley, and dressing. Stir thoroughly. Refrigerate until ready to serve - the longer it sits, the better it gets!

Garnish with crispy onions. (If serving at a later time, wait to garnish until ready to serve, or the crispy onions won’t stay crispy!).

M&K’s Spicy Chili Crisp Black Bean Burgers with Sweet N Sour Coleslaw

By Maddie and Kiki May 28, 2025

Makes 4 burgers

Prep Time: 15 minutes (with 1 hour chill time)

Cook Time: 20 minutes

Total Time: 35 minutes (with 1 hour chill time)

Ingredients

For the burgers:

1 tbsp (15 mL) avocado oil

398ml can black beans, drained and rinsed

1 cup (250 mL) walnut halves or pieces, pulsed into crumbs with a food processor

1 small red onion, finely chopped

1 inch ginger, finely minced

1 tsp (5 mL) onion power

1 tsp (5 mL) garlic powder

1/2 tsp (2.5 mL) cayenne pepper

3-4 cloves garlic, finely minced

1 tbsp (15 mL) chili crisp

1/2 tbsp (7.5 mL) soy sauce

1 tsp (5 mL) toasted sesame oil

1 green onion, finely sliced

1/2 cup (125 mL) large flake oats

2-4 tbsp (30-60 mL) flour

Salt and pepper to taste

For the Sweet N Sour Slaw:

1 small carrot, graded

1/2 cup (125 mL) red cabbage, thinly sliced

1/2 cup (125 mL) green cabbage, thinly sliced

1 ripe mango, peeled and thinly sliced

Handful of fresh cilantro, roughly chopped

1 tsp (5 mL) black sesame seeds

2 tbsp (30 mL) seasoned rice vinegar

1 tsp (5 mL) toasted sesame oil

Salt and pepper to taste

Chili Crisp Mayo:

1/2 cup (125 mL) mayonnaise

1 tbsp (15 mL) Chili Crisp

Directions:

1. Heat a non-stick pan over medium heat. Add the oil, beans, walnut crumbs, and onions, and cook for 8-10 minutes stirring often. You want to get some light colour on the mixture, and cook off a lot of the moisture. Transfer the mixture to a bowl.

2. Add the remaining ingredients and season to taste with salt and pepper. Mix thoroughly to combine. Allow the mixture to cool before covering, and refrigerating for 1 hour so the oats absorb as much moisture as possible.

3. Divide the mixture into 4 equal patties. Brush both sides lightly with avocado oil.

4. Preheat your grill to medium high heat (about 400 degrees F). Allow the grill to preheat for at least 10-12 minutes to ensure the burgers won’t stick to the grill.

5. Meanwhile, add all the ingredients for the slaw to a bowl, and mix thoroughly to combine. Set aside. Mix the ingredients for the chili crisp mayo, and set aside.

6. Grill the burgers for 8-10 minutes per side.

7. To serve: serve on toasted buns with the slaw, and mayo, and ripe avocado if you have it!

M&K’s Smashed Falafel Wraps with Spicy Tahini Sauce

By Maddie and Kiki March 10, 2025

(Instructions for the Ninja Woodfire Outdoor Oven, or Indirect Heat on a gas/charcoal grill)Serves 4-6
Prep Time: 15 minutes
Cook Time: 6-8 minutes
Total Time: 21-23 minutes

Ingredients
540 mL can of chickpeas, drained and rinsed
1/2 bunch parsley
1/2 bunch cilantro
1 tsp (5 mL) ground coriander
1 tsp (5 mL) cumin
1/2 tsp (2.5 mL) cinnamon
1/2 tsp (2.5 mL) sumac
1/2 tsp (2.5 mL) red pepper flakes
1 tsp (5 mL) lemon zest
Juice of half a lemon
2-3 cloves garlic
1-2 tbsp (15-30 mL) water, if needed
4-6 pitas or tortillas
For serving: tomato, parsley, lettuce, red onion, pickles
Spicy Tahini Sauce:
1/4 cup (60 mL) tahini
1 tbsp (15 mL) hot sauce
1/4 cup (60 mL) lemon juice
2 cloves garlic
2-3 tbsp (30-45 mL) water
Salt and pepper to taste

Directions:
1. Add the chickpeas, herbs, spices, lemon zest and juice to a food processor. Season to taste with salt and pepper. Pulse until smooth, but leaving some texture to the mixture (we’re not making hummus!) slowly drizzle in a bit of water, if needed, to help the mixture. You don’t want it to be a crumbly texture, but you don’t want it to be too wet either!

2. Preheat the Starfrit Griddle to 400 degrees F. Scoop some of the falafel mixture onto a pita or tortilla. Use an offset spatula or butter knife to smear the mixture evenly across the pita or tortilla.

3. Drizzle a bit of avocado oil over the surface of the griddle. Flip the pita onto the griddle, falafel side down. Cook for 6-8 minutes, flipping once.

4. To make the tahini sauce: add all the ingredients for the tahini sauce into a blender, and blend on high for 1-2 minutes. Add more/less water for a thinner or thicker sauce, depending on your preference.

5. To serve: top each wrap with fresh tomato, lettuce, pickles, red onion, parsley, and the tahini sauce.

M&K’s Tibetan Vegetable Momos

By Maddie and Kiki March 06, 2025

Makes 35-40 small momo
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

Ingredients

For the momo:
35-40 dumpling wrappers
1/2 yellow onion, peeled
3-4 cloves garlic, finely minced
1 tbsp (15 mL) ginger, chopped
2 cups (500 mL) savoy cabbage, chopped
2 carrots, chopped
1/4 block (4oz) extra firm tofu
1/2 cup (125 mL) cilantro, chopped
1/2 tsp (2.5 mL) salt
1 tbsp (15 mL) tamari
1 tbsp (15 mL) toasted sesame oil

For the spicy tomato chutney:
1 tbsp (15 mL) avocado oil
1/2 onion, peeled and chopped
3-4 cloves garlic, minced
2 tbsp (30 mL) ginger, chopped
2 tbsp (30 mL) tamari
1/4 cup (60 mL) lemon juice
2 cups (500 mL) cherry tomatoes (we used yellow)
1 tbsp (15 mL) toasted sesame oil
1 tbsp (15 mL) black sesame seeds
1 tbsp (15 mL) white sesame seeds
1 tsp (5 mL) red pepper flakes
1/4 tsp (1.25 mL) turmeric (optional, for colour)
Pinch of sugar

Directions:

1. Place the onion, garlic, ginger, cabbage and carrots in a food processor, and process until you achieve a fine mince. Sprinkle with the salt, and put the mixture in a strainer to allow it to sit for 10-15 minutes for the excess water to be removed.

2. Meanwhile, process the tofu with the cilantro. Add to the cabbage mixture, and add the tamari and sesame oil.

3. Use 1/2 tbsp of the filling per momo, and fill the dumpling wrappers. Use your fingers to fold and pinch the filling in the wrapper, sealing the edges firmly. Continue with all dumpling wrappers.

4. Set your steamer over a wok of boiling water. If you don’t have a wok, a regular pan will work as well, just ensure the water isn’t touching the bottom of the steamer. Add a circle of parchment paper in each level of the steamer, and place the dumplings in the baskets, making sure to leave about 1-inch between each momo.

5. Steam for 5 mins, and remove each momo onto a parchment lined baking sheet or slightly oiled plate.

6. To make the chutney: heat the oil in a pan, and add the onions, garlic, and ginger. Cook for 3-4 minutes before adding the tomatoes. Cook for 5-8 minutes. Allow to cool slightly before adding to a blender with the lemon juice, tamari, sesame oil, sugar and pepper flakes. Blend for 1 minute until smooth. Pulse in the sesame seeds.

M&K’s Lucky Leprechaun Green Pasta

By Maddie and Kiki March 15, 2025

Serves 4-6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

1/4 cup (60 mL) plant-based butter
1 onion, peeled and finely chopped
4-6 cloves garlic, finely minced
1 zucchini, chopped
2 cups (500 mL) broccoli, finely chopped
2 green onions, chopped
1 1/2 cups (375 mL) edamame
1 cup (250 mL) pesto
1/2 cup (125 mL) vegan milk
340g pasta, cooked to package directions
Salt and pepper to taste (or BBQ rub!)
1 cup (250 mL) vegan cheese
1/4 cup (60 mL) fresh parsley

Directions:

1. Heat a skillet over medium high heat. Add the butter, and onions and cook until lightly browned before adding the garlic.

2. Add the zucchini, broccoli, edamame, and cook for 6-7 minutes. Season with salt and pepper (or you favourite BBQ rub).

3. Add the cooked pasta, pesto, green onions, milk and cheese. Taste and re-season if needed.

4. Garnish with more parsley and green onions! May the luck of the Irish be with ya! :)

M&K’s Tibetan Vegetable Momos

By Maddie and Kiki March 26, 2025

Serves 4-6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

1/4 cup (60 mL) plant-based butter
1 onion, peeled and finely chopped
4-6 cloves garlic, finely minced
1 zucchini, chopped
2 cups (500 mL) broccoli, finely chopped
2 green onions, chopped
1 1/2 cups (375 mL) edamame
1 cup (250 mL) pesto
1/2 cup (125 mL) vegan milk
340g pasta, cooked to package directions
Salt and pepper to taste (or BBQ rub!)
1 cup (250 mL) vegan cheese
1/4 cup (60 mL) fresh parsley

Directions:

1. Heat a skillet over medium high heat. Add the butter, and onions and cook until lightly browned before adding the garlic.

2. Add the zucchini, broccoli, edamame, and cook for 6-7 minutes. Season with salt and pepper (or you favourite BBQ rub).

3. Add the cooked pasta, pesto, green onions, milk and cheese. Taste and re-season if needed.

4. Garnish with more parsley and green onions! May the luck of the Irish be with ya! :)

M&K’s Rainbow Root Vegetable Au Gratin

By Maddie and Kiki March 7, 2025

Makes 1 pie dish
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 35 minutes

Ingredients

1 celeriac, peeled and thinly sliced
2 carrot, thinly sliced
1 beet, peeled and thinly sliced
1 onion, peeled and thinly sliced
1/3 of a rutabaga, peeled and thinly sliced
1 parsnip, peeled and thinly sliced
Fresh parsley, chopped for garnish

For the bechamel:
2 tbsp (30 mL) butter flavoured coconut oil,
2 tbsp (30 mL) flour
3-4 cloves garlic, minced
2 cups (500 mL) vegetable broth
1/2 tsp (2.5 mL) thyme
1 tbsp (15 mL) Dijon mustard
1 cup (250 mL) soy milk
Salt and pepper to taste

Directions:

1. Heat a pan over medium high heat. Add the coconut oil, and garlic, and cook for 1 minute before adding the flour. Whisk for 1-2 minutes, and add the vegetable stock, milk, thyme, mustard, and season with salt and pepper to taste.

2. Cook for 5-6 minutes until thickened. Remove from the heat, and set aside.

3. If you have one, use a food processor with the slice attachment to thinly slice the vegetables. Do the beet last, as the colour will get all over everything! Arrange the vegetables in a decorative way (or, if you’re not in the mood you can literally alternate any of the colours in a haphazard fashion!) in a pie plate.

4. Cover the vegetables with the bechamel. Cover the dish with aluminum foil, and bake in a 375 degree F preheated oven for 30 minutes.

5. Remove the foil, and bake for an additional 30-45 minutes.

6. Allow to cool slightly before garnishing with fresh chopped parsley.

M&K’s Pumpkin & Sage Sausage Stuffed Shells

By Maddie and Kiki December 1, 2024

Serves 4-6
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes

Ingredients

22-24 Jumbo Pasta Shells, cooked according to package

For the pumpkin ricotta mixture:
454g medium firm organic tofu
1 tbsp BBQ rub
1/4 cup lemon juice
1 tbsp nutritional yeast
1 tbsp miso paste
1/4 tsp fresh grated nutmeg
2/3 cup pumpkin puree
1 cup frozen chopped spinach, thawed

For the sausage béchamel sauce:
2 tbsp vegan butter
1 onion, finely minced
2 vegan sausages (we used the Field Roast Spicy Chipotle)
3 tbsp chopped fresh sage
3-4 cloves garlic, finely minced
2 tbsp flour
2 cups vegetable stock
1 recipe cashew cream (see below)
1 tbsp Dijon mustard

For the cashew cream:
1/4 cup raw cashews, soaked overnight
1 cup water
1/4 cup nutritional yeast
1 tbsp tamari

Directions:

1. First make the cashew cream. In a high speed blender, add all the ingredients and blend on high until completely smooth - about 2-3 minutes. Set aside.

2. Next, make the ricotta. Add all the ingredients to a food processor (except the spinach), and process until smooth - about 1-2 minutes. Stir in the chopped spinach. Set aside.

3. Heat a skillet over medium heat, and add the vegan butter. Add the onion, sausage, sage and cook for 3-4 minutes before adding the garlic. Cook for about a minute, and then add the flour. Stir until the flour is no longer visible.

4. Slowly add the vegetable stock, Dijon, and the cashew cream. Stir until slightly thickened (it’ll continue to get thick in the oven).

5. Spoon some of the bechamel into a 9x13 glass baking pan. Fill the shells with a tbsp of the pumpkin ricotta mixture, and place in the pan. Continue with all the shells, and pour the remaining bechamel over the top. Lightly season with black pepper.

6. Bake in a preheated 375 degree F oven for 25-30 minutes until the sauce is bubbling.

M&K’s Vegan Pizza Cheese Dip (or Ball!)

By Maddie and Kiki December 1, 2024

Serves 6-8

Prep Time: 15 minutes (plus overnight soaking)

Cook Time: 20 minutes

Total Time: 35 minutes (with overnight soaking)

This recipe is so versatile - it can be a hot, gooey pizza dip, OR, if you let it cool fully, it will firm up into a pizza cheese ball! Great for vegans and non-vegans alike, this dip has all the flavours of a pizza, but in a rich, creamy, cheesy dip or ball! You can even make half into a dip and half into a ball! It’s lightly smokey and truly delicious.

Ingredients

1 cup raw cashews, soaked overnight

1 tbsp white miso paste

2 tbsp butter coconut oil

2 tbsp lemon juice

1/2 tsp salt

Black pepper to taste

2 tbsp nutritional yeast

1 clove garlic

1 tsp onion powder

1/2 tsp dried oregano

1 tbsp spicy mustard

1/2 tsp paprika

Splash of water

1/4 cup shredded vegan cheese

1/4 cup sundried tomatoes, finely minced

2 tbsp basil, finely chopped

1/4 cup pickled pepperoncini peppers, finely minced

2 green onions, finely sliced

1 tsp red chili flakes

1 tbsp dried parsley

Directions:

1. In a food processor, add the cashews, miso, coconut oil, lemon juice, salt, black pepper, nutritional yeast, garlic clove, onion powder, paprika, oregano, mustard, and a splash of water. Blend until fully smooth - about 2-3 minutes, scraping down the sides if necessary.

2. Add the mixture to a bowl, and mix in the cheese, sundried tomatoes, basil, peppers and green onions. Mix thoroughly to combine. Cover and refrigerate for 2-3 hours, until the mixture firms up slightly.

3. Add pellets to the hopper of the Ninja Woodfire Oven, and turns it to the ‘SMOKER’ function. Reduce the temperature to 170 degrees F. Allow the mixture to smoke for 20 minutes.

5. Remove from the heat and spoon into a bowl. Top with chili flakes and parsley.

6. If serving as a cheese ball, allow to cool in the fridge for 6 hours or overnight. The next day, spoon the mixture into cling wrap to form a ball. Then roll it in the chili flakes and parsley.

M&K’s Vegan Hoppin’ Johns

By Maddie and Kiki May 15, 2024

Serves 2-4
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes

Ingredients
2 tbsp olive oil
1 large onion, finely chopped
3 ribs celery, finely chopped
1 cup sweet peppers, finely chopped
4-5 cloves garlic, finely minced
1 cup vegetable broth
1 can black eyed peas, drained and rinsed
2 tsp smoked paprika
Salt and pepper to taste
420ml can diced tomatoes
1 tsp marmite (for umami flavour)
2 cups black kale, chopped
Cooked rice, for serving
Green onions, chopped, for garnish

Directions:
Preheat your grill to medium high heat (or stove). Place a sauce pan over direct heat, and add the oil. Add the onion, peppers and celery, and cook for 5 minutes, before adding the garlic and cooking for another minute. Season to taste with salt and pepper. Add the vegetable broth, tomatoes, paprika, black eyed peas, and marmite. Cook for 15-20 minutes, stirring occasionally, until thickened and the tomatoes start to break down a little bit. Add the kale, and stir. Remove from the heat and serve with rice. Garnish with green onions.

M&K’s Grilled Beet & Garlic Mustard ‘Ricotta’ Sandwiches

By Maddie and Kiki April 18, 2024

(Directions for a charcoal grill)
Makes 2-4 sandwiches
Prep Time: 15 minutes
Grill Time: 1 hour
Total Time: 1 hour, 15 minutes

Ingredients
1 tbsp beets, washed
1 tbsp avocado oil
1 package firm tofu, drained
4 cups garlic mustard leaves
1 heaping tbsp miso paste
Juice of 1 lemon
3 tbsp nutritional yeast
Salt and pepper to taste
Fresh spinach leaves
Saurkraut
Pumpernickel rye bread

Directions:
Drizzle the oil over the beets and use your hands to oil them all over. Cover them in aluminum foil, and grill over high heat (about 400 degrees F) until for tender, flipping halfway throughout (about 1 hour total cooking time). Allow to cool slightly before peeling off the skin. In a food processor, add the garlic mustard leaves, tofu, miso, lemon juice and salt and pepper. Blend until smooth. To build the sandwich, spread some of the garlic mustard tofu mixture on both sides of the bread. Top with some of the beet slices, the spinach and the sauerkraut. Serve immediately.

M&K’s Grilled Beet & Garlic Mustard ‘Ricotta’ Sandwiches

By Maddie and Kiki April 18, 2024

(Instruction for a charcoal grill)
Serves 2-4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients
1 lb sun chokes, scrubbed clean
5-6 cloves garlic, finely minced
1/2 cup vegetable broth
2 tbsp spicy harissa paste6
1 tbsp honey
Salt and pepper to taste
Chives, chopped for garnish
2 tbsp butter-flavour coconut oil, or vegan butter

Directions:
Place the sun chokes in a large pot and cover with water. Bring to a boil, and allow to cook for 12-15 minutes until fork tender. Drain, and allow to cool slightly. Melt the butter in a cast iron skillet and toss the sun chokes around in it. Use a glass or mug to gentle smash down the sun chokes. Season to taste with salt and pepper. In a bowl, whisk together the vegetable broth, harissa paste, honey and garlic. Set aside. Place the cast iron skillet over high heat on a charcoal grill, or the stove. Allow the sun chokes to brown for 10-12 minutes per side. Add the spicy sauce, and allow to cook for another 6-8 minutes. Top with chives and serve immediately.

M&K’s Vegan Lentil Pupusa Footballs

By Maddie and Kiki March 29, 2024

Makes 18-20 Pupusa
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients
4 cups Masa Harina
2 tsp salt
1 tsp chipotle chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
Lentil filling:
1/3 cup lentils, cooked
1/2 cup vegan cheese, shredded
2 tbsp hot sauce (we used jalapeño hot sauce)
2 tbsp chopped chives
2 tbsp nutritional yeast
BBQ Sauce, for painting on little ‘laces’

Directions:
Preheat a charcoal grill to medium high heat (400-425 degrees F). Meanwhile, in a large bowl, mix the masa with all the spices before adding the water and mixing thoroughly. Allow to rest for 15 minutes to thoroughly moisten. In a separate bowl, mix together the ingredients for the lentil filling. Take about 1/4 cup of the masa mixture, and roll into a ball. Use your hands (lightly oiled, if needed) to flatten the ball into a thin circle. Add about 1/2 tbsp of the filling, and close the masa around the filling. Roll into a ball again, with the filling on the inside. Form into a ball again, with the filling on the inside. Form into a football shape. Use a tooth pick dipped into BBQ sauce to paint on little laces. Bake in the grill over indirect heat for 25-30 minutes, until lightly browned. Serve with salsa, or guacamole.

M&K’s Spicy Harissa Leap Year Lentil & Quinoa Squash Boats

By Maddie and Kiki February 29, 2024

Makes 4 boats
Prep Time: 15 minutes
Grill Time: 40 minutes
Total Time: 55 minutes

Ingredients
2 delicata squash, cut length wise, seeds removed
1 cup cooked lentils
1 cup cooked quinoa
2 tbsp spicy harissa paste
1 tsp onion powder
1 tsp dried oregano
3-4 cloves garlic, finely minced
Zest and juice of one lemon
1 tbsp tahini
Salt and pepper to taste
1 cup vegan cheese
For garnish: broccoli sprouts, micro greens
Directions:
Season the squash with salt and pepper. In a large bowl, mix together the quinoa, lentils, harissa paste, onion powder, garlic, lemon zest and juice, tahini, salt and pepper and vegan cheese. Spoon the mixture evenly among the delicata squash. Place in a grill pan, and grill over indirect heat in a preheated 400-450 degree F grill for 40-45 minutes, until the squash is fork tender. Garnish with micro greens and serve immediately.

M&K’s Apple Cinnamon Pecan Quinoa Porrige

By Maddie and Kiki January 27, 2024

(Instructions for the Ninja Woodfire Outdoor Oven, or Indirect Heat on a gas/charcoal grill)
Makes two servings
Prep time: 10 minutes
Cook time: 22 minutes
Total time: 32 minutes

Ingredients
1 bosc pear, diced
2 bartlett pear, diced
1 royal gala apple, diced
1 lemon, juiced
1/3 cup pecans, chopped
1 tsp nutmeg
2 tsp cinnamon
1/2 cup tri-colour quinoa, cooked to package instructions
2 tbsp creamed honey
Directions:
Add fruit, lemon juice, and spices to a baking pan. Set the Ninja Outdoor Woodfire Oven to bake and the preset temperature will be 350 degrees F. Allow the grill to preheat, then add the pan into the oven. Bake for 12minutes, then increase temperature to 425 degrees F and continue cooking for another 20 minutes.

Remove the pan from the oven and immediately add the creamed honey and incorporate it into the fruit mixture.

Top the cooked quinoa with the fruit mixture and enjoy! This makes for a delicious and nutritious breakfast for those crips and cold winter months!

M&K’s Grilled Cabbage with White Bean & Pea Hummus

By Maddie and Kiki January 27, 2024

(Instructions for the Ninja Woodfire Outdoor Oven, or Indirect Heat on a gas/charcoal grill)
Serves 4
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes

Ingredients
1 savoy cabbage, cut into wedges
2 tbsp avocado oil
Salt and pepper to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp chipotle chili powder
For the hummus:
1/4 cup tahini
2 cups white beans, cooked
1 cups frozen peas, defrosted
Juice of 2 lemons (about 1/3 cup)
1 ripe avocado
1 clove garlic
1 tbsp capers
Salt and pepper to taste

For garnish: cubed roasted yellow beets, micro greens, seeds, drizzle of vinaigrette

Directions:
Preheat the Ninja to ‘GRILL’ function . Brush the oil on both sides of the cabbage wedges, and season both sides with salt and pepper, garlic powder, onion powder, paprika, and chipotle chili powder. Grill for 5-6 minutes per side. Set aside. Add all the ingredients for the hummus into a food processor. Process until smooth, adding a splash of water, if needed.
To serve: smear some of the hummus on the bottom of the plate. Top with a couple wedges of the cabbage, and garnish with micro greens, yellow beet cubes, and drizzle with a little lemon vinaigrette.

For garnish: cubed roasted yellow beets, micro greens, seeds, drizzle of vinaigrette (optional, but adds a nice little punch of brightness!).

M&K’s Creamy Roasted Parsnip & Miso Pasta

By Maddie and Kiki January 22, 2024

Serves 4
Prep Time: 25-30 minutes
Total Time: 40-45 minutes

Ingredients
Serves 4
Prep Time: 25-30 minutes
Total Time: 40-45 minutes
Directions:
Trim the ends off the parsnips. Cut into large chunks. Add to the roasting pan, along with the onions, and garlic cloves. Toss in the avocado oil, and season with salt and pepper to taste. Use your hands to thoroughly toss the ingredients and make sure the oil is evenly distributed. Preheat the Ninja Woodfire Outdoor Oven to SPECIALTY ROAST. Allow to roast for 25-30 minutes. Once roasted, let it cool before removing the garlic from their skins, and adding to a blender. Add the parsnips and onions to the blender, along with the cashews, miso paste, balsamic vinegar, nutritional yeast, vegetable broth and season with salt and pepper to taste. Blend until smooth, adding a splash of water if necessary. Toss with hot pasta, and garnish with fresh parsley and pine nuts.

M&K’s Tofu Pesto Parmigiana

By Maddie and Kiki December 22, 2023

(Instructions for the Ninja Woodfire Outdoor Oven, or Indirect Heat on a gas/charcoal grill)
Serves 6
Prep Time: 15 minutes
Roast Time: 40 minutes
Total Time: Approximately 1 hour

Ingredients
2x 350g packages Organic Extra Firm Tofu
1/2 cup tapioca starch
1 1/2 cups panko breadcrumbs
1/2 cup soy milk
1 tbsp tamari
1 tbsp hot sauce
1/2 cup prepared pesto (make sure it’s vegan, or use homemade!)
1 cup tomato sauce
Olive oil spray
For the cashew bechamel:
1/2 cup cashews, soaked
1/4 cup nutritional yeast
Juice of half a lemon
Splash of water
Salt and pepper to taste

Directions:
Set up three plates for breading the tofu: one with just the tapioca starch, one with the panko, and one with the soy milk, tamari and hot sauce whisked together. Slice each block of tofu into three equal pieces (or in whichever shape you’d prefer). Start by pressing the tofu into the tapioca starch. Lightly shake off the excess starch, and dip it in the soy milk mixture. Lastly, press it into the panko breadcrumbs. Place the tofu on a parchment lined tray (we used the tray that comes with the oven). Repeat with all pieces of tofu. Preheat the Ninja Outdoor Woodfire Oven to the BAKE function, but increase the temperature to 425 degrees F. (If you don’t have this oven, doing this in the indoor will work as well, just adjust the cooking times accordingly). Allow to cook for 15 minutes, flip the tofu, then cook for another 15 minutes. Remove from the oven and spoon on the sauce, bechamel, and pesto to each piece, and return to the oven to cook for another 10 minutes. Serve with your favourite pasta, and Cesar salad.

M&K’s Double Smoked Tofu Reuben Sandwiches

By Maddie and Kiki December 8, 2023

(Instructions for the Ninja Woodfire Outdoor Oven, or Indirect Heat on a gas/charcoal grill)
Makes 2 Reuben Sandwiches
Prep Time: 15 minutes (with 1 hour, or overnight marinating time)
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients
2 x 180g package smoked tofu
Reuben Marinade:
1 tbsp ‘no beef’ vegan broth
1 cup water
1/2 tbsp granulated garlic
1/2 tbsp onion powder
1/2 tbsp dry mustard
1/2 tbsp smoked paprika
1 tbsp beetroot powder
2 tbsp tamari
1 bay leaf
Black pepper to taste
For the Russian dressing:
1/4 cup vegan mayo
2 tsp chili garlic sauce
2 tsp horseradish
1 tsp garlic power
1/2 tsp tamari
1/4 cup chopped onion
For serving: rye bread, sauerkraut, vegan cheese

Directions:
Use a meat slicer (or a sharp knife) to slice the tofu as thin as possible. Place in a large container. Combine the reminding ingredients for the marinade in a saucepan, and bring to a boil. Once the mixture is at a roiling boil, pour it over top of the tofu, and stir to coat. If the tofu breaks up a bit, thats okay! It’ll look more like actual cold cuts in the end that way! Allow the tofu and the marinade to come to room temperature before covering and refrigerating for a minimum of 1 hour, preferably overnight. Preheat the Ninja Outdoor Woodfire Oven to the SMOKER function, and increase the temperature to 375 degrees F. Add Smokin’ Pecan pellets to the hopper. These pellets are great for this recipe to add a beautiful colour to the tofu, as well as smokey flavour. Allow the tofu to smoke for 15 minutes, stir, then another 15 minutes. Most the liquid should be absorbed, and the tofu will have curled up a bit. While the tofu cools, mix all the ingredients for the dressing. To serve: spread some of the dressing on the toasted rye bread. Add a big pile of the smoked tofu, a slice of cheese, and zesty sauerkraut. Add a pickle spear for that authentic diner feel!

M&K’s Creamy Smoked Carrot Tagliatelle

By Maddie and Kiki October 20, 2023

(Instructions for the Ninja Woodfire Outdoor Oven, or Indirect Heat on a gas/charcoal grill)
Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients
4-5 carrots, chopped into large chunks
5-6 cloves garlic, left in their skins
1 red onion, chopped into large chunks
2-3 springs fresh thyme
1-2 sprigs fresh rosemary
2 tbsp olive oil
Salt and pepper to taste
1/2 cup cashews, soaked in boiling water for 10 minutes
2 cups vegetable broth
2 tbsp white miso paste
Juice of half a lemon
1/4 cup nutritional yeast
1/2 tsp smoked paprika
Salt and pepper to taste
400g tagliatelle pasta
1/2 cup reserved pasta cooking water
For garnish: toasted pine nuts, finely chopped chives

Directions:
Add the carrots, onion and garlic to an oven-safe baking dish. Add the olive oil, fresh herbs and season to taste with salt and pepper. Preheat the Ninja Woodfire Outdoor Oven (with the woodfire function turned on) to MAX ROAST (or preheat your oven to 450 degrees F). Roast the vegetables for 15-18 minutes in the Ninja, or 25-30 minutes in the oven. Allow to cool slightly before adding to a high speed blender with the cashews, broth, miso, lemon juice, nooch, paprika and season with salt and pepper to taste. Blend on high until smooth - about a minute. Cook tagliatelle according to package directions for al dente, and toss with the sauce. Garnish with pine nuts and chopped chives.

M&K’s Vegan Spanikopita Spiral

By Maddie and Kiki August 28, 2023

(Instructions for the Ninja Woodfire Outdoor Oven, or Indirect Heat on a gas/charcoal grill)
Serves 6-8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients
312g fresh spinach
1 tbsp olive oil
1 large red onion, finely chopped
1 head garlic, peeled and finely minced
Zest of two lemons
1/2 cup fresh herbs (parsley, mint and dill)
1 tsp dried oregano
1/4 cup nutritional yeast
170g vegan feta cheese (we used Daiya brand)
Salt and pepper to taste
454g phyllo pastry
2 tbsp olive oil, for brushing the top

Directions:
Heat a skillet on medium high heat on the stove. Add the olive oil. Add the spinach and cook until wilted. Remove from the pan, into a bowl and allow to cool. Add the onion and garlic, and cook for 3-4 minutes until fragrant. Transfer to a bowl and allow to cool. Once the spinach is cooled, use your hands to squeeze out as much water as possible. Add the spinach to the bowl of onion and garlic. Add the remaining ingredients (minus the phyllo pastry) and set aside. Brush a pie plate with olive oil. Take 4 of the phyllo sheets and lay them on a cutting board or counter. Take a quarter of the filling, and spread it into a long thin, sausage-like shape along the largest edge of the phyllo pastry. Roll it up into a long, thin tight roll. Take that roll and place it inside the pie plate, around the outside edge. Repeat with remaining sheets of phyllo and filling (the package we used had 16 sheets of phyllo, so we made 4 equal rolls). Arrange each roll with the edges touching, making your way into the centre of the pie plate. Once you’ve got all your rolls tightly formed within the pie plate, brush it with olive oil, and a fresh crack of black pepper. Preheat Ninja Woodfire Outdoor Oven to 375 degrees F, and add pellets for a smokier flavour, if you so choose. Cook the Spanikopita spiral for 40 minutes, until nicely golden brown, and bubbly. Allow to cool slightly before cutting into wedges.

M&K’s Smoked Super Seedy Crackers

By Maddie and Kiki August 14, 2023

(Recipe for the Ninja Outdoor Oven, however can be adapted to a regular oven without the smoke flavour, or the Ninja Woodfire Grill).
Makes 24-28 crackers
Prep Time: 10 minutes
Cook Time: 50-55 minutes
Total Time: 60-65 minutes

Ingredients
1/3 cup sesame seeds
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1/3 cup chia seeds
2 tbsp hemp hearts
1/3 cup almond flour
1 tbsp Everything Bagel seasoning
1 tbsp nutritional yeast
1 tbsp psyllium husk powered
1/4 cup refined coconut oil (so it won’t have a coconut flavour!)
1 cup hot water

Directions:
Combine all the dry ingredients and mix thoroughly. Add the oil and water and stir to combine. Allow the mixture to rest for 10 minutes - during this time, the mixture will thicken into a paste. Spread a layer of parchment paper over top of a large cutting board. Spoon the mixture onto the parchment paper. Top with another layer of parchment paper. Use a rolling pin to roll the mixture out into a thin, even layer. Add wood pellets into the hopper, and preheat Ninja Woodfire Outdoor Oven to 300 degrees F, and make sure to hit the ‘Woodfire’ button. Add one hour on the timer. Remove the top layer of parchment, and use the pizza peel to slide the crackers (with the parchment still covering the bottom) onto the pizza stone. Allow to cook for 50-55 minutes, until it appears dry. Once the crackers are finished cooking, open the door and allow them to cool completely before breaking off into small, irregular shaped piece

M&K’s Ugandan Rolex

By Maddie and Kiki August 10, 2023

(Recipe for the Ninja Outdoor Oven, however can be adapted to a regular oven without the smoke flavour, or the Ninja Woodfire Grill).
Makes 4 Rolex
Prep Time: 10 minutes
Griddle Time: 8 minutes
Total Time: 18 minutes

Ingredients
For the chapati:
1 1/2 cups flour
1/2 tsp salt
1/2 tsp maple syrup
1 1/2 tbsp oil (we used avocado oil)
1/2 cup water
For the omelette:

355g bottle of JustEgg (or 8 eggs)
1/4 cup green pepper, finely minced
1/4 cup tomatoes, finely minced
1/4 cup cilantro, finely minced
1/4 cup red pepper, finely minced
Salt and pepper to taste
Pinch of black salt (optional) for that authentic eggy flavour!
Avocado oil spray

Directions:
To make the chapati:

Combine all the ingredients for the chapati in a bowl. Knead for 10-15 minutes until you have a smooth and supple ball of dough. Cover, and allow to rest for 20-30 minutes.

Meanwhile, mix together all of the ingredients for the omelette. Insert the griddle plate, and preheat Ninja Woodfire to GRILL. Add time if you’d like (we always like to do this so the grill doesn’t shut off before we’re done! :).

Once the chapati dough has rested, cut into 4 equal quarters. Using your hands (or a rolling pin) to flatten out each piece as thin as possible. Starting from the bottom, roll the flattened dough as tightly as possible, into a long thin snake. Then, take one end of the snake and curl it into itself to make a snail shape. Once you have all four pieces of dough curled into tight little snail shapes, use a rolling pin to roll them flat again. This will add flakey layers to your chapati!

Spray the griddle surface liberally with avocado oil spray. Place two chapatis on the griddle at a time. Shut the lid and allow them to cook for 2 minutes per side. Remove from the griddle onto a plate, and cover with a cloth to keep warm. Spray the griddle again and cook remaining chapatis. Next, spray the griddle again, and pour the egg mixture into two large circles, trying to make them about the same size as the chapati. Close the lid and allow them to cook for 2 minutes per side. To assemble the Rolex, place a chapati on a plate, top with one of the omelettes, and roll into a tight wrap. Serve with condiment of your choice - we like a sweet chutney or a SPICY hot sauce!

M&K’s Zucchini Baba Ghanoush

By Maddie and Kiki July 31, 2023

(Recipe for the Ninja Outdoor Oven, however can be adapted to a regular oven without the smoke flavour, or the Ninja Woodfire Grill).
Serves 4-6
Prep Time: 10 minutes
Cook Time: 22-23 minutes
Total Time: 32-33 minutes

Ingredients
4-6 medium sized zucchini
1 red onion
1 bulb of garlic, cloves peeled
Avocado oil spray
1/4 cup lemon juice
1/4 cup tahini
Salt and pepper to taste
Olive oil for drizzling
Chopped parsley, for garnish
Directions:
Trim the ends off the zucchini, and cut lengthwise. Arrange on the oven pan that came with the oven (on top of the rack that fits inside). Peel the onion, and cut it in half, and place it on the rack too. Spray the zucchini and onion with avocado oil. Season liberally with salt and pepper. Preheat the Ninja Outdoor Oven to 625 degrees F, using the wood fire function. After 17-18 minutes, flip all the vegetables, and toss in the garlic cloves. Allow to cook for another 6-7 minutes. Remove from the oven, and allow the vegetables to cool before adding them to a food processor. Add lemon juice, and tahini, and blend until desired consistency is reached (for us, thats pretty smooth!). Taste, and adjust seasonings. Spoon into a bowl, and top with a little olive oil, smoked paprika and finely chopped parsley. Serve with fresh, warm pita.

M&K’s Grilled Bombay Sandwiches

By Maddie and Kiki August 2, 2023

Makes 2 sandwiches
Prep Time: 10 minutes
Grill Time: 2 minutes per side
Total Time: 14 minutes
Ingredients
4 slices of thin white bread
Plant-based margarine
1 tomato, finely chopped
1 mini cucumber, finely chopped
4 slices of plant based cheese (we used mozzarella)
1 small potato, baked, cooled and finely chopped
2 tbsp red onion, finely chopped
Chaat masala, to taste
Cilantro Chutney:

20g fresh cilantro
1/2 inch piece of ginger
Juice of half a lemon
1/2 tsp cumin seeds
1 small shallot
3-4 cashews
1 tsp maple syrup
1/2 tsp dried chiles
1 clove garlic
1/4 tsp salt

Directions:
First, make the chutney. Combine all ingredients for the chutney in a blender, and blend until smooth. Transfer to a small bowl and set aside.

Combine the cucumber, tomato, potato and red onion in a bowl. Season with the chaat masala to taste. Butter the bread on one side, and flip over. Spread the chutney on the other side. Place a slice of cheese on each side of the bread. Divide the potato mixture evenly among two of the slices. Top with the other slices of bread. Preheat Ninja Woodfire Grill to the GRILL function, using the griddle plate inside. Griddle the sandwich for 2 minutes per side. Use a hamburger smasher (or spatula) to gently press down after flipping. Remove from the grill, and serve with a sweet and spicy chutney.

M&K’s Grilled Fava Bean & Ricotta Crostini

By Maddie and Kiki July 7, 2023

Serves 2
Prep time: 20 minutes
Grill time: 10 minutes
Total Time: 30 minutes

Ingredients
1 small white baguette, sliced
3/4 cup of plant-based (or regular) ricotta cheese
2 cups fresh, shelled fava beans
3 green onions, finely sliced
4-6 cloves garlic, finely minced
1/2 tsp dried Calabrian chilies (optional)
1 tbsp olive oil
Salt and pepper to taste
1/2 cup fresh basil, thinly sliced
1 tsp lemon zest
1 tbsp lemon juice

Directions:

Spray the bread with avocado oil. Bring a pot of water to boil. Add the fava beans and boil for one minute. Drain and submerge into an ice bath. Peel each bean, removing the lighter green outer shell. Set aside the bright green inside beans. Combine the fava beans with the onions, garlic, chiles and olive oil in a grill pan. Season with salt and pepper to taste, and mix thoroughly. Set the Ninja to the GRILL function. Add wood chips, if desired. Once it says ‘ADD FOOD,’ place the bread on one side, and the grill pan on the other. Close the lid. Allow to bread to grill for 2 minutes per side, and remove from the grill. Stir the beans occasionally. After 8-9 minutes, add the basil and lemon zest and juice. Stir, and grill for another min. Remove from the grill. Spread a layer of the ricotta on the bread, and spoon on the bean mixture. Top with more chiles.

M&K’s BEST Felafel Ever!

By Maddie and Kiki June 1, 2023

Makes 34-36 small falafel
Prep Time: 15 minutes (plus overnight soaking)
Grill Time: 10 minutes
Total Time: 25 minutes

Ingredients
2 cups dried chickpeas (do NOT used canned chickpeas!)
1/2 tsp baking soda
1 cup parsley
1 cup cilantro
3/4 cup dill
1/4 cup mint leaves
6-9 garlic cloves
1 onion, quartered
Black pepper to taste
1 tbsp ground coriander
1/2 tsp cardamom
1 tbsp cumin
1 tsp dried pepper flakes (we used a jalapeño & habanero combination)
Salt to taste
2 tbsp chickpea flour (or more if needed)
1 tsp baking powder
3 tbsp sesame seeds

Directions:

Soak chickpeas and baking soda in a large container, cover with at least 2 inches of water, and soak overnight. Do NOT use canned chickpeas, or cooked chickpeas. The dried chickpeas are what give the falafel the proper texture. Drain the chickpeas, and allow to fully drain.

Add the chickpeas, herbs, onion, garlic and spices to a food processor. Season with salt to taste. Pulse until combined. Depending on the size of your food processor, you may need to do this in two batches. Add the chickpea flour, and see if the mixture holds together. If not, add a tbsp at a time more until you get the right consistency.

Transfer mixture to a bowl, cover, and refrigerate for at least an hour (or overnight).

Preheat Ninja using the GRILL function, and use the GRIDDLE plate. Just before forming into patties, add the baking powder and sesame seeds and stir to evenly combine.

Form into 34-36 equal patties, using a tbsp measure, or an ice cream scoop for larger patties.

Spray with avocado oil. Place on the griddle, and cook for 5 minutes. Flip, and griddle for another 5 minutes.

To serve: serve on a pita with cucumber, tomato, Kalamata olives, shredded iceberg lettuce, hummus, garlic tahini sauce, and/or tzatziki. These are great on salads, and even on a bun!

M&K’s Vegan Smoked Rhubarb & Maple Ice Cream

By Maddie and Kiki May 25, 2023

Prep Time: 15 minutes
Grill Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours, 15 minutes

Ingredients
1/2 cup rhubarb, finely chopped
1 cup maple syrup
1 tsp vanilla
1 398ml can of Coconut Cream
1 398ml can of Coconut Milk
1/2 tsp beetroot powder (optional)
For rolling:
1/4 cup white sesame seeds
1/4 cup black sesame seeds

Directions:

Combine the rhubarb, maple syrup, and vanilla in a small pan. Add pellets to the hopper, and preheat Ninja using the SMOKE function. Smoke for 1 hour, and allow to cool to room temperature before refrigerating until fully chilled. Add to a blender, and blend until smooth. Put the can of coconut milk and cream in the fridge overnight. Open the cans, and spoon off just the hard cream, leaving behind the coconut milk. Add to a mixer, along with the rhubarb mixture, and beetroot powder (if using) and mix until light and creamy. Spoon into a dish, and freeze for 4 hours. If you like more of a soft-serve texture, it’ll be ready after a couple hours!

M&K’s Grilled Spring Asparagus & Avocado Salad

By Maddie and Kiki May 25, 2023

Serves 2-4

Ingredients
1 bunch fresh asparagus, with the tough ends removed
2 cups spring pea shoots, chopped
10-12 radishes, thinly sliced
1 avocado, peeled and cut into chunks
For the dressing:

1/4 red onion, finely minced
1 clove garlic
1/4 cup olive oil
Juice of 2 limes
1 tbsp maple syrup
1 tsp Dijon mustard
Salt and pepper to taste

Directions:

Combine all ingredients for the dressing and set aside. Lightly spray asparagus with avocado oil. Preheat Ninja Woodfire to GRILL function. When it says ‘ADD FOOD,’ add the asparagus, close the lid and grill for 4-6 minutes, using tongs to move the asparagus around every now and then to ensure it gets grilled on all sides. Allow to cool slightly before slicing into 1-inch pieces. Add to a bowl, and add remaining ingredients. Toss with dressing, and serve immediately.

M&K’s Greenie Tahini Burgers

By Maddie and Kiki May 1, 2023

Makes 4 large burgers (or 8 thin ones)
Prep Time: 10 minutes
Griddle Time: 10-11 minutes
Total Time: 20 minutes

Ingredients
1/3 cup frozen kale
2/3 cup frozen edamame
1/3 cup frozen peas
2 tbsp psyllium husk powder
3 tbsp tahini
1 small onion
3-4 cloves garlic
1 tbsp capers
1 tsp dried chiles
1/4 cup nutritional yeast
1/4 cup quinoa flour
1 tbsp lemon zest
1 tbsp tamari
1/4 cup arrowroot flour
2 green onions
1/4 cup fresh parsley
Salt and pepper to taste
For rolling:
1/4 cup white sesame seeds
1/4 cup black sesame seeds

Directions:

Blanch the kale, edamame, and peas in boiling water for 2 minutes, and then cool in an ice bath until completely cooled. Add to a food processor. Mix the psyllium husk powder with the tahini, and add to the food processor with the remaining ingredients. Pulse until combined, but not fully smooth. Spoon mixture into a bowl, cover and refrigerate for 20-30 mins. Form into 4-8 patties, depending on how thick you like your burgers. Note: the thicker burgers will have a softer centre. Mix the two colours of sesame seeds together and roll the patties in the sesame seeds. Preheat Ninja with the griddle insert, using the ‘GRILL’ function. Cook burgers for 5-6 minutes per side, until the sesame seeds are nicely toasted. Serve on a bun, or with a salad. We like to top ours with avocado, sliced cucumber, and sprouts for the ULTIMATE greenie tahini bite!

M&K’s Caveman-Style Sweet Potatoes with Chickpeas & Chimichurri Sauce

By Maddie and Kiki April 20, 2023

Serves 4
Prep Time: 15 minutes
Grill Time: 20 minutes
Total Time: 35 minutes
Ingredients

4-8 small sweet potatoes, washed
1 15 ounce can of chickpeas, drained and rinsed
For the chimichurri:

1/2 small red onion
1-2 tsp Calabrian chili flakes
3-5 garlic cloves
1 tsp salt
1/3 cup red wine vinegar
1 cup fresh cilantro
1 cup fresh parsley
1 tbsp dried oregano
Zest and juice of one lemon
1/2 cup olive oil

Directions:

Pour some lump charcoal in the bottom of your Big Green Egg (or other charcoal grill). Light the coals. Leave the lid up while the coals light. Meanwhile, add all chimichurri ingredients to a food processor, except the oil. Pulse until your desired consistency and slowly drizzle in the oil as the machine is on. That’s all! Chimichurri develops as it rests, so make ahead and allow the flavours to meld overnight even!

Once the coals are red hot (it’s not as important what the temp of the grill is, try and keep it around 300-325 degrees) add the sweet potatoes on top. Push past the feeling that they are going to burn. Shut the lid, and rotate them every 5-7 minutes, ensuring they are scorched on all sides. Use a knife to test the doneness - if the potato slips off with its own weight, it’s cooked through. If you’re spearing it with the knife and it stays on the knife, it’s still not cooked. Remove the potatoes from the grill after approximately 20 minutes, and allow to cool before handling.

Use your fingers to remove the skins of the potatoes. Leave some of the charred bits on, if you’re feeling extra cheeky! Think of roasted red peppers - the process and result is very similar here. If you enjoy that extra kick of smokey flavour, leave some on. If you don’t, remove all the dark bits.

To serve: cut the sweet potatoes into 1 inch slices. Layer on a plate with the chickpeas, and chimichurri. Top with more chilies and cilantro!

M&K Vegan Lemon & Coconut Macaroons

By Maddie and Kiki April 5, 2023

Makes 10 large macaroons, or 20 small ones
Prep Time: 10 minutes
Grill Time: 20 minutes
Total Time: 30 minutes
Ingredients
5 cups unsweetened shredded coconut, divided
2 tbsp coconut manna
1/2 cup aqua faba (liquid from a can of chick peas)
1/4 tsp cream of tartar
1/2 cup maple syrup
1 tsp vanilla extract
1/4 tsp almond extract
Zest of one lemon
1/2 tsp salt
4 tbsp arrowroot starch
Directions:
Line a cookie sheet with parchment paper. Preheat oven to 350 degrees F. Measure out 4 of the 5 cups of coconut, and spread on the parchment paper. Bake for 10 minutes, stirring often, until lightly toasted. Allow to cool slightly before adding to a food processor. Add the coconut manna. Process until it has broken down, and starts to clump together - about 5 minutes. Set aside. Whisk the aqua faba with the cream of tartar until stiff peaks form. Doing this with a mixer is WAY easier than by hand! :). Slowly drizzle in the maple syrup. Set aside. Add the coconut mixture to a large bowl, and add the extracts, lemon zest, salt and arrowroot starch. Add the remaining cup of untoasted shredded coconut, and the aqua faba mixture. Stir to combine. Use a 1/4 cup measuring cup (for large macaroons) and spoon the mixture onto a parchment lined baking tray. Preheat Ninja to the BAKE function. Bake macaroons for 19-20 minutes, until golden on the outside. Allow to cool for 2-3 minutes before transferring to a wire rack to cool completely.

M&K Cast Iron Fig & Caramelized Onion Pizza

By Maddie and Kiki March 24, 2023

Makes 1 pizza
Prep Time: 1 hour (rising time) 15 minutes minutes
Grill Time: 45 minutes
Total Time: 2 hours
Ingredients

For the dough:
2 cups all purpose flour
1 tsp salt
1 cup warm water
1 heaping tsp yeast
1 heaping tsp maple syrup
For the pizza:
One large onion, finely sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
227g (8oz) fresh black figs, sliced in half
1 cup plant-based (or regular) soft cheese (I used a spicy imitation goat cheese!)
Black pepper to taste

For garnish: arugula, sprouts, or chives, hot maple syrup

Directions:

To make the dough, combine the water with the yeast and maple syrup and allow to bloom for 10 minutes. Add the salt the the flour, and mix well. Then add the yeast/water mixture, and knead until a soft dough forms. Lightly oil a bowl, and toss the dough around in it. Cover with plastic wrap or a kitchen towel, and put in a warm place for 1 hour.
Meanwhile, cook the onions over medium high heat in the olive oil for 15 minutes, until lightly browned. Season to taste. Deglaze with the balsamic vinegar. Set aside.
Lightly oil a cast iron skillet. Spread the dough out in the skillet, and use your fingers to create a crust against the sides of the cast iron. Top with the cheese, then the onions, and the figs. Add black pepper to taste.
Preheat grill (or oven) to 375 degrees Fahrenheit. Grill (or bake) pizza over indirect heat for 45 minutes, until lightly browned. Allow to cool in the skillet for 10 minutes before removing and fully cooling on a wire rack. Just before serving, top with hot maple syrup (optional) and sprouts, arugula or chives.

M&K'S Vegan BBQ Rainbow Roll with Tofu Eel

By Maddie and Kiki March12, 2023

Makes 4 rolls
Prep Time: 20 minutes (with 1 hours cooling time)
Grill Time: 10 minutes
Total Time: 1 hour, 20 minutes
Ingredients
1 cup sushi rice
2 cups cold water
1 tsp salt
2 tbsp rice vinegar
1 tbsp maple syrup
For the grilled mushrooms:

200g king oyster mushrooms, sliced
1 tbsp rice vinegar
1 tbsp tamari
2 tbsp sesame oil
1 tbsp sriracha
1 tbsp miso paste
1 tsp onion powder
1 tsp garlic powder

For the fillings:

1 avocado, sliced
1 small cucumber, cut into fine slivers
1 carrot, cut into fine slivers
1 green mango, cut into fine slivers

For the tofu ‘eel’:

1 180g package smoked firm tofu, thinly sliced*
For the ‘eel’ sauce:
1/4 cup maple syrup
1/4 cup tamari
1/4 cup rice vinegar

To assemble:

4 sheets of nori
Black and white sesame seeds

Directions:

To cook the rice: combine the rice with water and salt. Cover, and simmer for 12 minutes. Remove from heat, and allow to rest for another 5 minutes. Remove the lid, and stir in the vinegar and maple syrup. Spread in an even layer on a plate - that way you can easily divide the mixture into 4 portions; one for each roll.

For the mushrooms: whisk together all the marinade ingredients, and toss to coat the mushrooms. Preheat grill to HIGH heat (about 450-475 degrees F). Make sure you allow the grill to preheat - this will ensure the mushrooms don’t stick to the grill. Grill over direct heat (preferably charcoal - that will give these mushrooms a smokey, INCREDIBLE flavour that you just can’t get from a gas grill!), and grill for 5-6 minutes per side. Allow to cool before slicing into thin strips.

To make the ‘eel’ sauce: combine all ingredients into a saucepan, and cook over high heat until reduced by half - about 10 minutes. Allow to cool. Toss with tofu slices. Set aside.

To assemble: Using a bamboo rolling matt, place a layer of cling wrap on the matt. Then place a sheet of nori on top, with the rough side facing you. Spread 1/4 of the rice mixture on the nori sheet, making sure you don’t mash it in too hard - be gentle! Then, sprinkle some sesame seeds on top. Finally, add the slices of tofu. In one swift motion, flip the nori sheet over, so now the rice is facing the plastic wrap. Line your fillings up in the centre of the nori sheet. Use the matt to help you roll the sushi, keeping the fillings tightly inside. Using a VERY sharp knife, trim the ends, and then cut the roll into 6 equal pieces. Then sit back, and marvel at the fact that you just made vegan BBQ sushi at home!

*Pro tip: if you own a meat slicer, set it to the thinnest setting, and have at it with your smoked tofu. It will ensure that each slice is uniformly thin!

M&K'S Vegan Smoked Mushroom & Lentil Pâté

By Maddie and Kiki March 1, 2023

Prep Time: 15 minutes
Grill Time: 30 minutes
Total Time: 45 minutes
Ingredients
1 tbsp plant based margarine
1 leek, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
227g cremini mushrooms, quartered
4-5 cloves garlic, finely chopped
0.5 oz (14g) dried chanterelle mushrooms, with 1/2 cup boiling water
1 tbsp white miso paste
2 cups cooked brown lentils
1 tsp dried thyme
1 tbsp balsamic vinegar
1/3 cup pine nuts, toasted
1/2 cup chopped chives
1/2 cup chopped parsley
2 tbsp truffle oil
Salt and pepper to taste
Directions:

Set up charcoal grill for smoking, with a light fruit wood like apple or peach. Aim for 250-300 degrees. Set a cast iron skillet over the heat, and melt the margarine. Cook the leeks, carrots and mushrooms for 10 minutes, stirring occasionally. Add garlic and stir. Then add the rehydrated mushrooms and water, miso, lentils, thyme, and balsamic vinegar. Move the pan to indirect heat, shut the grill lid and allow the mixture to smoke for 30 minutes, stirring occasionally, until all the liquid is absorbed and it looks on the dry side (don’t worry…it isn’t going to stay dry! :). Remove from the grill and allow to cool before transferring the mixture to a food processor. Add remaining ingredients. Process until smooth. Chill, and serve with crackers, fresh bread or vegetables. Also makes a GREAT pasta sauce! Just toss with hot pasta and a little pasta water and voila!

M&K Grilled Maple Miso-Glazed Carrots

By Maddie and Kiki August 19, 2022

Serves 4-6
Prep Time: 15 minutes
Grill Time: 10 minutes
Total Time: 25 minutes
Ingredients
10-12 carrots, scrubbed and unpeeled
2 tbsp raw almonds, chopped
1 tsp black sesame seeds
1/4 cup cilantro, chopped (optional)
For the dressing:
1 tsp white miso
Juice of one lime
2 tsp maple syrup
2 tsp tamari
1 tsp sesame oil
2-3 cloves garlic, minced

Directions:

In a small jar, combine all ingredients for the dressing. Shake well. Set aside. Blanch carrots in salted boiling water for 1 minute. Drain and rinse with cold water. Preheat grill to high heat (400-450 degrees). In a large bowl, toss carrots with half the dressing. Grill carrots over direct heat for 4-5 minutes per side, until nice grill marks develop. Arrange on a serving platter and top with almonds, sesame seeds, cilantro, and remaining dressing

M&K Grilled Cauliflower & Pea Salad with Basil

By Maddie and Kiki August 19, 2022

Serves 4-6
Prep Time: 15 minutes
Grill Time: 10 minutes
Total Time: 25 minutes
Ingredients
1 head cauliflower, segmented into large pieces
1 cup peas
1 cup fresh basil
1 small red onion, finely sliced
For the dressing:
3 tbsp olive oil
1 tbsp white wine vinegar
1 tsp maple syrup
1 tsp Dijon vinegar
2-3 cloves garlic, minced
1 tsp lemon juice
1 tsp tamari
Salt and pepper to taste

Directions:

In a small jar, combine all ingredients for the dressing. Shake well to incorporate. Set aside. Blanch cauliflower for 1 minute. Drain and rinse with cold water. Preheat grill to high (400-450 degrees) and grill cauliflower over direct heat for 4-5 minutes per side, until darkened on the edges. Remove cauliflower from the grill, and while its hot, toss with peas, basil, red onion, and dressing. Serve warm or cold.

M&K Grilled Sweet Potato Toasties

By Maddie and Kiki August 19, 2022

Makes 8-10 toasties
Prep Time: 10 minutes
Grill Time: 10-12 minutes
Total Time: 20-22 minutes
Ingredients
2 large sweet potatoes, cut in 1/4 inch slices (using a mandolin)
Avocado oil spray
Topping ideas:
Spicy: hummus, chilies & chili oil
Banana Bread: sliced bananas, walnuts, maple syrup & cinnamon
Strawberry Cheesecake: sliced strawberries, vegan cream cheese, lemon zest, fresh mint

Directions:

Spray sweet potato slices on both sides with avocado oil spray. Preheat grill to high heat (400-450 degrees). Grill sweet potato slices over direct heat for 5-6 minutes per side, keeping the grill lid down to allow them to cook through. Allow to cool before topping with anything you’d put on toast!

M&K’s Big Green Egg Tofu & Zucchini Stir Fry

By Maddie and Kiki July 29, 2022

Makes:4 servings
Prep Time: 10 minutes
Wok Time: 15 minutes
Total Time: 20-25 minutes

Ingredients
1 340g package extra firm tofu, cut into cubes
2 medium sized green zucchini, chopped
2 yellow pattypan squash, chopped
1 green pattypan squash, chopped
3 medium onions, chopped
1 head garlic, minced
2 tbsp fresh ginger, minced
For the sauce:
3 tbsp tamari
1/2 tbsp sesame oil
1/2 tbsp maple syrup
1 tbsp seasoned rice vinegar
1/2 tbsp balsamic vinegar
1 tbsp sriracha
1 tsp sesame seeds
1 tsp black sesame seeds
1 tsp corn starch
Handful of fresh Thai basil, torn

Directions:

Using a wok move VERY quickly, so make sure you have all your ingredients prepped before you get started! Place tofu cubes on a paper towel lined baking tray. Cover with more paper towel and push lightly. You want to remove as much moisture from the tofu as possible. Combine all ingredients for the sauce in a small bowl. Preheat BGE to 400-450 degrees. Allow the wok to heat up for a few minutes. Add a small amount of vegetable oil to the wok. Start with adding the tofu; while stirring continuously, let the tofu cook until lightly browned. You can spend some time here and let it get REALLY crispy if you want! Next add the onions, followed by the garlic and ginger. Allow to cook until lightly browned and fragrant, about 6-7 minutes. Add the zucchini, and cook for another 5-6 minutes (or to your desired level of doneness). Add the sauce and Thai basil and cook for another 2 minutes

M&K’s Garlic Confit on the Grill

By Maddie and Kiki July 22, 2022

Makes: 2 cups of garlic confit + flavoured oil
Prep Time: 2 minutes
Grill Time: 45mins - 1 hour
Total Time: 47mins - 1 hour and 2 minutes

Ingredients
3 cups peeled whole garlic cloves
Olive oil to cover the cloves
Fresh rosemary
Dried chiles (if you like it spicy!)
Directions:

Place garlic in a grill pan. Pour enough oil over top to cover the cloves. Add a few sprigs of fresh parsley, and a bit of red chiles (or a lot, depending on how spicy you like things!). Place pan in a 300-325 degree grill for 45 minutes to 1 hour. Allow to cool before removing the cloves from the oil. Store in the fridge for up to a week. Pour cooled oil in a sterilized jar or glass bottle. This oil makes life changing potato wedges!!!!

M&K’s Veganized Momocho Nachos

By Maddie and Kiki November 12, 2021

Makes: 1 tray of nachos
Ingredients
(A little or a lot of each, depending on what you like!)
Cilantro, chopped
Pickled jalapeños
Vegan cheddar cheese
1 can black beans
1 ripe avocado, sliced
Iceberg lettuce, thinly sliced
Green onions, chopped
Cherry tomatoes, chopped
For the ‘meat’ mixture:
340g of Vegan ground
1 medium sized onion, chopped
2 tbsp olive oil
1 tsp cumin
1 tsp garlic powder
1 tsp oregano
2 tbsp soy sauce (or tamari)
Directions:

Preheat grill to 375 degrees with hickory or apple pellets. Line a sheet pan with aluminum foil. Spray out enough tortilla chips to cover the pan. In a frying pan, heat olive oil. Add onions and cook for 5 minutes. Add ground round and spices. Continue cooking for another 5-10 minutes. Spread ‘meat’ mixture over nachos. Top with cheese. Grill for 15-20 minutes until cheese is melted. Top with all other ingredients. Serve immediately!

See how it's made on YOUTUBE!

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