All posts filed under: Vegan

Power-cookie

Hero Power Cookies!

By the power of Grayskull, I have the power cookies!!!! No He-Man fans here? Just me? I’m probably dating myself by mentioning 80’s cartoons. Oh well, I don’t care, the 80’s were an awesome time to be a kid. We had great cartoons and we had Pogo Balls. I just checked, they still sell Pogo Balls on Amazon, but they were better in the 80’s. In the 80’s, a Pogo Ball was my primary source of exercise. Now, I go to the gym and do kettle bell squats and planks. Boring! I’m usually hungry-ish before I go for a workout. I’m not hungry enough to eat a full breakfast, but I need something other than coffee in my stomach. These Hero Power Cookies do the trick. They are packed with stuff…mmmm, stuff. They sell Power Cookies at the local Wholefoods. I wanted to replicate the recipe but with my own mix of add-ins. I found a Power Cookie recipe on the  Vancouver Four Seasons website. I made several changes to the recipe based on ingredients I had on …

zoodle-pho-bowls

Vegan Pho with Zucchini Noodles

This easy vegan pho with zucchini noodles is not culturally authentic, but it tastes wonderful. The spices make for an aromatic broth and the zucchini noodles keep it light. Of course, you could use rice noodles in this recipe but I’m trying to eat more vegetables and this is a good way to trick myself.  Noodle-y shapes are inherently more fun than other shapes. I don’t have room in my tiny apartment for one of these fancy zoodle-makers. I have a small, hand-held unit that I won’t recommend because it is poorly designed.  It makes decent zucchini noodles as long as the zucchini is the prefect size and shape, but it is very hard to clean. If you want a cheap-o solution, I highly recommend a julienne peeler instead. It’s not fancy, but it does the trick. Make sure you take the time to blacken your onion and ginger and toast your spices, it really makes a difference in flavour. Pro-tip: After you toast your spices, put them in a cheesecloth bag or tea steeper so …

drained-chickpeas-aquafaba

How to Reduce Aquafaba

Wondering how to reduce aquafaba for use as an egg replacer? This is the method I use when I’m making recipes such as pavlova or macarons. My method is not based on any real scientific method, but it has worked for me just fine! Also, I use canned chickpeas because I’m hella lazy. I start by draining 2 cans of chickpeas over a large measuring cup… I usually get about 1.5-2 cups of liquid from 2 cans depending on the brand of chickpeas. Don’t worry to much about the amount. As I mentioned, this is not a super scientific process. Next, I let it simmer over low heat until it gets darker in colour and and is reduced in volume by about 30%. You can check the volume by pouring it back into the measuring cup every once in awhile to check. Finally, I put it in a jar and let it cool before sealing it and storing it in the fridge until I’m ready to use it. I use 2 tbsp to replace an egg …

Wild-rice-quinoa-salad

Kale and Quinoa Salad with Wild Rice

Confession time, I’ve always claimed to hate quinoa. That weird, little tail it has freaks me out. Am I alone in this? Since I’m a grown-up lady and not a giant toddler, I decided to give quinoa salad another try rather than turn up my nose. I’m sure glad I did because this salad is so good it is destined become a staple in my house. It helps to be working with quality ingredients. I was fortunate enough to receive an amazing gift basket from my friends at Saul Good Gift Co. as a trade for writing this article on Canadian Craft Chocolate. The gift basket was jam packed with awesome Canadian products including GRAIN quinoa, West Coast Wild Rice and a host of other local goodies. When I think back to the times I’ve eaten quinoa salad in the past, it was always some well-intentioned variation of a Greek Salad. Greek Salad is…not…my…favourite. No wonder quinoa never managed to win me over, until now. This salad is crunchy and filling thanks in part to the wild rice. A big serving makes …

vegan-ice-cream-sandwiches

Vegan Ice Cream Sandwiches – So Delicious

On a hot summer day, I can hear the ice cream truck driving around my neighbourhood. It takes every molecule in my body to resist the siren call. Don’t get me wrong, I totally believe in eating frozen treats on a hot day. It is one of life’s the purest pleasures. I resist the ice cream truck because I know that it is full of false promises. The ice cream bars and popsicles look so appealing in the photos but they rarely live up to the hype. Tired of being left out of the mid-day ice cream party, I decided to make my own ice cream sandwiches! Coincidentally, I learned that So Delicious was holding a Snackable Recipe Competition. Obviously, I had to enter!

easy-vegan-mango-lassi

Vegan Mango Lassi – So Delicious

Have you tried to eat an overripe mango? They are so messy, you can’t easily cut them into cubes. Your best bet is scooping out the fruit and using it in a smoothie.   I had two, large, overripe mangos sitting on my counter just begging to be made in to a Vegan Mango Lassi. A Lassi is a yogurt based beverage that has it’s roots in India and Pakistan. Traditionally, it is dairy based but I made mine with So Delicious Cultured Coconut Milk and So Delicious Coconut Beverage. 

vegan-granola-bars

Vegan Granola Bars

My kitchen is always woefully lacking in snacks. We rarely have anything you could describe as ready-to-eat, besides fruit. I’m always lamenting that we don’t have any food, only ingredients. The only time it occurs to me to buy snacks is when we have guests coming over. I’m usually content to eat a piece of fruit when the mid-day hunger hits, but lately I’ve been working out mid-day and I need a little boost. The solution is homemade granola bars. These vegan granola bars are loaded with good stuff. They are only mildly sweet, which helps keep them from crossing the line in to cookie territory. I love cookies, but if I want a cookie…I will eat a cookie.

vegan-pavlova

Magical Vegan Pavlova – Aquafaba Recipe

After a long hiatus, I’m back in the kitchen. I temporarily lost my cooking mojo and I’ve been working to get it back. I had to spend some time thinking about what excites me. I occurred to met that I love experiments. There is something so fun about working with an unfamiliar ingredient and whipping it in to submission. In the case of this Vegan Pavlova, the whipping is literal. The food blog world has gone crazy for aquafaba. Aquafaba is the water you drain off of a can of chick peas. You can use it in place of egg-whites in recipes. It even whips up into stiff peaks and makes a meringue that is startlingly similar to eggs. Everyone who tasted these vegan pavlovas was shocked to hear they were made without eggs. 

vegan-fruit-parfait

Fruit and Granola Breakfast Parfait

Some days, I’m content to cut up a bunch of fruit and make a fruit salad. That is the easy and sensible thing to do. Then, there are days when a regular old fruit salad won’t do. On those days, I make breakfast parfait! This parfait may look complicated, but it is very easy. All you have to do is layer some simple ingredients. You can use pre-made granola or try my homemade granola recipe.