About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Afghanistan Yellow Rice

Friends took us to this great Afghanistan restaurant (Bamiyan Kabob) near the Ontario Science Centre. I had my doubts that Dylan would try or like anything there but he discovered their rice. It is a yellow rice and Dylan really liked it so I set out to reproduce it. I googled and checked various cookbooks […]

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Grilled Tofu with Chili Peanut Sauce

A quick and easy tofu dish with some kick in the sauce. This was a staple for me as a Vegan.

 

1-2 tbsp Olive oil 3-4 shallots, finely chopped 4-6 cloves garlic, peeled and minced 1 1/2” piece fresh ginger, minced 2 tbsp fresh cilantro, chopped 1/4 cup chili paste 1/4 cup light brown […]

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Glasgow Potato Scones

Belle and I went to see Jamie Oliver last week here in Toronto at Massey Hall. It is the second time we have seen him and he was even better this time. It was a “in the living room” type of event, sitting and talking. Last time the interviewer was really terrible but thankfully they […]

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Chocolate Layer Cake with Peanut Butter Filling

Chocolate and Peanut Butter – a perfect combination. What could be better – and it’s all Vegan.

Chocolate Layer Cake with Peanut Butter Filling Everything Vegan – Vegetarian Times Magazine’s Cookbook

Cake: 3 cups all-purpose flour 2 cups cane sugar 6 tbsp unsweetened cocoa powder 2 tsp baking soda 1 tsp fine sea salt […]

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Wheat Berry and Arugula Salad

This was a Great Salad! Took forever to cook the wheat berries but it was really worth it. I added the Feta cheese to Belle’s salad but of course didn’t have any in mine. Also changed the honey to Organic Blue Agave syrup for the same reason. This made it a really nice […]

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Roasted Butternut Squash, Apple and Barley Soup

 

The original recipe is for farro instead of barley but I could not find farro so I substituted pearl barley instead. It was great. I will keep looking for farro and give it a try that way too. Hayley and her friend polished off my left overs so it was a hit with others […]

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Corn and Chipotle Soup with Avocado–Radish Salsa

What a great soup. The salsa transforms this soup into a meal. There is enough heat in the two chipotle chiles to satisfy but I think three next time is worth a try.

 

Corn and Chipotle Soup with Avocado-Radish Salsa adapted from The Vegetarian Times – October 2012

 

2 tbsp olive oil […]

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Mirin Glazed Tofu or Salmon

This one comes from Nigella Lawson and is very, very good. I started making it with tofu for myself and salmon for the rest of the family. Very easy recipe and the sauce is great on the rice – so says Dylan. Of course the salmon is not vegan but using tofu instead makes this […]

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Spicy Jicama Carpaccio

Jicama is a wonderful vegetable. Looks like a potato, tastes like an apple. I tell Dylan it is a Mexican apple. He likes it.

I tend to serve this with the Beef Tataki slices with soy sauce and wasabi and Portobello Carpaccio with Orange-Kalamata Tapenade. It is a great meal for the whole family. I […]

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Portobello Carpaccio with Orange-Kalamata Tapenade

Here is one of Belle’s absolute favourites. It is a great side for meat-eaters (served with Beef Tataki slices with soy sauce and wasabi) and Spicy Jicama Carpaccio. It is also a great late night snack, much healthier then chips and dip!

Portobello Carpaccio with Orange-Kalamata Tapenade adapted from Vegetarian Times Magazine

4 Portobello […]

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