Since Chef Angie Quaale opened in Langley in 2004, the shop has become popular for its vast selection of not just baking and cooking staples, but also its unusual and local ingredients. Quaale is also half of the Well Seasoned & Canada Q Crew BBQ team and competes across North America with her partner David Gassaway.
But for these vegan and gluten-free offerings, Quaale set her barbecued ribs aside and shared these recipes even the most staunch carnivore will enjoy.
Spiced whole roasted cauliflower (appetizer)
Ingredients:
1 tbsp. Monsoon Coast Ras el Hanout (North African spice blend)
½ tsp kosher salt
¼ cup extra virgin olive oil
1 medium head cauliflower, leaves trimmed and bottom cut flat
¼ cup tahini
1 tsp. finely grated lemon zest
2 tbsp. fresh lemon juice
1 clove garlic, minced
¼ tsp each kosher salt and freshly ground black pepper
2 tbsp. chopped toasted almonds
¼ cup chopped cilantro leaves
Instructions
Preheat oven to 425°F
Combine spice blend, ½ tsp salt and oil — set aside.
Cook whole cauliflower in large saucepan of boiling water just until tender, but firm — about four minutes. Drain well and place cut-side down in greased baking dish. Insert tip of sharp knife into top of cauliflower in five random places. Brush spice mixture all over and into crevices. Roast in the center of oven for 20 to 25 minutes or until browned and tender.
Meanwhile whisk together tahini, ¼ cup boiling water, lemon rind, lemon juice, garlic, ¼ tsp. salt and pepper; whisk in a bit of extra water to thin sauce until thin enough to drizzle if necessary. Set aside.
Drizzle the tahini sauce over top of roasted cauliflower; sprinkle with almonds and cilantro. Cut into wedges and serve
Quinoa and sweet potato stuffed acorn squash (main course)
Ingredients:
½ cup chopped yellow onion
2 cloves garlic, minced
1 tbsp extra-virgin olive oil
2 cups cooked quinoa
2/3 cup dried cranberries, soaked in hot water and drained
2/3 cup chopped sweet potato, steamed until just tender
½ cup grated, peeled apple
½ cup walnut pieces
2 tbsp chopped fresh flat leaf parsley
1 tsp dried sage kosher salt, to taste
Freshly cracked black pepper, to taste
3 whole acorn squash
1 cup vegetable stock
2 tbsp extra virgin olive oil
Instructions:
In a small pan, sauté onion and garlic in oil over medium heat until soft but not browned.
Place in a large bowl and add quinoa, cranberries, sweet potato, apple, walnuts, parsley and sage. Season with salt and pepper and set aside.
Preheat oven to 375°F. Slice acorn squashes in half, and scrape out seeds and strings. Place face down in large casserole or roasting pan and fill with 1/2 inch of vegetable stock, and bake for 15 to 20 minutes. Remove, reserve any remaining stock and place face side up in pan.
Fill each cavity with stuffing. Drizzle with olive oil and any remaining stock, and cover tightly with foil.
Bake until squash are cooked and fork tender, about 30 minutes.
Remove the foil for the last 5 minutes of baking.
Kay’s Vegan Midnight Craving Cookies (dessert)
Ingredients:
1 + 1/8 cup flour
1 tsp baking soda
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp. cloves
1/8 tsp salt
1/2 c. brown sugar
5 tbsp. sunflower oil
1 tbsp. flax oil
2 tbsp, molasses
1/2 tsp. vanilla
3 tbsp. apple sauce
Sugar for coating
Instructions:
Heat oven to 325°F
Mix first six ingredients in one bowl. Set aside.
Cream brown sugar, oil, molasses and apple sauce. Add dry to wet until just combined.
Use cookie scoop to measure out portions into a shallow bowl filled with sugar. Coat cookie ball and place on ungreased cookie sheet about 2-inches apart.
Cook 10 minutes.
Let rest two minutes before moving cookies to a cooling rack.
