All posts filed under: Vegan

vegan-spiced-nuts

Spiced Nuts – Vegan and GF

The holidays are sneaking up and it is time to get serious about party snacks. No more messing around with a bag of chips and a sad looking plate of celery and dip. You need to make these vegan spiced nuts. They are really easy to make…and easy to eat. So easy to eat that you might want to make a double batch. If you are feeling generous, you could even include them in your holiday gift baskets or Christmas cookie exchange. I am aware they are not cookies, but since when are we following the rules? I made these with reduced aquafaba, but if you don’t have any reduced you can use it straight from the can. If you use it straight from the can, use 3 TBSP and omit the water. If you don’t need them to be vegan, you can replace the aquafaba with 1 egg white and mix that with 1 tbsp of water. It’s a pretty flexible recipe. You can even play with the spice blend if you are feeling …

Hollyhock-Dressing

Hollyhock Salad Dressing

It’s rare that I share other peoples’ recipes, but this salad dressing is so good you will want to stick a straw in the jar. I served it at a family dinner the other day and everyone had seconds…and thirds. This is a famous recipe that originated at Hollyhock on Cortes Island. I wrote about my visit to Hollyhock a long time ago.  Since then, this dressing has haunted my dreams. It’s just that good. The key ingredient is nutritional yeast. If you’ve never tried nutritional yeast before, you are in for a treat. The flavour is savoury and cheese-like. You can buy it in most health food stores. This recipe makes a substantial amount of dressing, but it won’t go to waste. It’s really good on rice or roasted vegetables. It would be perfect as a sauce for a Dragon Bowl. My salad was a mix of baby spinach, red onion, sliced apples, pomegranate and walnuts but you can use your favourite blend. The dressing is very versatile. Check out the famous Hollyhock Salad …

vegan-dulce-de-leche

Coconut Milk Dulce De Leche

The saga continues. I previously posted about my experiments in making a vegan dulce de leche. I made a version using dates and cashew milk. It was good, but it didn’t quite hit the mark. I vowed to continue my experiments, for better or for worse. I tried my date dulce de leche recipe again, cooking it for a longer time. It didn’t improve. Don’t get me wrong, it’s delicious, but it just doesn’t have that caramelized goodness of a proper dulce de leche.

vegan-macaroons-aquafaba

Coconut Macaroons – Vegan and Gluten-Free

I recently read a nutty article about a man who tried to start a coconut cult. I love coconut as much as the next guy but I’m unlikely to take things to coconut cult level of obsession. Mango cult? I’m in! Coconut cult, I’ll read your pamphlet on the bus but I’m not signing up. I can eat mangoes on their own, but coconut is more of an ingredient than a main dish for me. I love coconut sprinkled over oatmeal. I love coconut milk in a curry. I’ll concede that coconut water is very refreshing when you are sweating your boobs off on a beach in Maui. In my humble opinion, the best place for coconut is inside a cookie. Is there a cookie cult? No? Do you want to join my cookie cult? Macaroons are the most coconut-y of all cookies. Don’t confuse them with French Macarons, an equally delicious but entirely different cookie. Macaroons are a lot easier to make. These macaroons are gluten-free and vegan. They use aquafaba as an egg …

Vegan Macarons – Aquafaba Recipe

Okay, I’m a bit late on the macaron trend. They were the hot ticket item a few years ago. I’m sure many people have moved on to some other food obsession. Not me, I have been dying to challenge myself by making VEGAN macarons. This experiment in alternative baking is inspired by aquafaba, that magical bean water drained from a can of chickpeas. That stuff makes an unbelievable egg-replacer. Seriously, it is mind-blowing. You can learn more about it in the Vegan Meringue- Hits and Misses Facebook group. You’ve got to give yourself time to make these macarons. Don’t try to rush it and fit it all into one day. You need to prep the aquafaba and let it cool. You need to let the macarons rest before putting them in the oven and you need to chill them overnight. This is a two day commitment to fancy baking. I will admit, my first attempt was a disaster. I documented my mistakes on my instagram. The problem was not the recipe, it was the temperature …

how-to-make-pineapple-flowers

How to Make Pineapple Flowers

If you are looking for a beautiful and natural way to decorate a cake, you should watch this video tutorial on how to make pineapple flowers. It’s really easy but you want to make sure you make them the day before you need them because they have to dry out. I leave them on the counter overnight, uncovered and they end up looking great. I used mine to decorate my popular raw vegan carrot cake. I love the natural and organic look. They also make a fantastic snack, but I warn you they go fast. You might want to make a double batch, especially if you have to share. Don’t they look amazing? I love the way the texture in the centre looks so realistic! Pineapple Flowers   Serves: 12 flowers Prep time: 5 mins Cook time: 2 mins Total time: 7 mins Print   Ingredients 1 large pineapple Instructions Preheat your oven to 220F Remove the top, bottom and outside peel of the pineapple with a sharp knife. Scoop out the “eyes” of the …

Dragon-Bowls

Dragon Bowls with Easy Vegan Option

*Please note: I recently updated Dragon Bowl post to include some new photos. You may notice some of the vegetable ingredients are different from the recipe. Also, the original images did not include an egg. If you are looking to make a vegan version, simply omit the egg! I’ve included the original photos at the bottom of the post incase you are attached to them for some strange reason.  If you’ve been following this blog for awhile, you might be wondering if I eat anything but dessert and smoothies. If I could get away with it, I’d be eating brownies 24/7, but alas, the body needs nutrients. I’m a much better baker/sweet maker than I am savoury chef. Although, I have a strange and inexplicable gift for South East Asian cooking. Go figure. One common evening meal in The Blenderist household is Dragon Bowls. Why are they called Dragon Bowls? I have no idea, that is what they call them at a famous vegetarian restaurant in Vancouver called The Naam. My bowls don’t follow any …

Vegan-Muffins-Chocolate-Chip

Double Chocolate Muffins – Vegan

When I was a kid, I loved those gigantic double chocolate chip muffins you get at Costco. Happiness is a chocolate muffin the size of a small planet. These vegan double chocolate muffins are a lot smaller, but they really remind me of those Costco behemoths. They are sweetened with dates and maple syrup, this keeps them from being dry because nobody likes a dry muffin. I used coconut oil for the main fat, but you could use light olive oil or grapeseed oil if you prefer. This recipe features aquafaba as an egg replacer. Aquafaba is a simple ingredients that you might already have in your pantry. It is the water you drain off a can of chickpeas. I’ve created a tutorial to show you the simple steps for preparing aquafaba, you can check that out right here. If you don’t have aquafaba available, you can use your favourite egg replacer or if you eat eggs you can replace the 3tbsp aquafaba with one whole egg. The easiest way to make these muffins is to mix …