Sunday, September 4, 2016

Easy Veggies, Rice, and Gardien Beefless Tips Stir Fry


Gardein is pretty much a plant-based meat substitute powerhouse (what a mouthful)! These beefless tips kinda freak me out a bit because of much the texture resembles meat. So, if you're longing for a beef-like substance between your teeth, this might just be the meal for you.

This is a very satisfying meal that's pretty nice to look at too!


Easy Gardein Beefless Tips Stir FryAdapted from back of Gardien package

Ingredients:
1 package Gardein Beefless Tips, cut in half
2 cups cooked rice (we used wild variety)
2 tbsp soy sauce
1 tsp sesame oil
1 tsp fresh ginger, finely grated
1garlic clove, finely minced
2 tbsp brown sugar
1 1/2 tbsp vegetable oil
1 onion, thinly sliced
2-3 green onions, thinly sliced
2 peppers, sliced lengthwise 

Directions:
Remove Gardein Beefless Tips from package, thaw for 5 minutes, and cut in half. 

In large bowl combine soy sauce, sesame oil, ginger, garlic clove, and brown sugar. Mix well and set aside. 

In a non-stick pan over medium heat, sauté halved Gardein Beefless Tips in vegetable oil for 4-5 minutes caramelizing well on all sides. Remove from pan and set aside. 

Add onions and peppers to the pan and cook until onions are caramelized and peppers are soft, approximately 2-3 minutes. Add soy sauce mixture, cooked beefless tips and cook until sauce has thickened and everything is hot.

Serve stir fry over cooked rice and enjoy!


Thursday, June 2, 2016

Vegan Mexican Hot Chocolate Snickerdoodles


Sweet and spicy and chocolaty! These cookies taste exactly like a Mexican hot chocolate. Perfect for summer! Haha, well, maybe not. But, whatever floats your boat! They're definitely chocolaty, which is always a delight to me!


Depending on your tolerance for heat, these can be quite spicy. I made these for some co-workers once and quickly realized these may not be the best cookies to bake for people you don't thaat well. Also, the heat seems to intensify with time. I'm really not trying to deter you from making these, honest! Just forewarning. 

Mexican Hot Chocolate Snickerdoodles
Makes 2 dozen Cookies
Ingredients
Topping
1/3 cup sugar
1 teaspoon ground cinnamon

Cookies
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk
1 teaspoon vanilla extract
1 teaspoon chocolate or vanilla extract
1 2/3 cups AP flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1 teaspoon baking soda

Directions
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a flat plate. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together oil,  sugar, syrup, and milk. Mix in extracts.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.
Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet.  Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.


Perfect with a cold glass of almond milk and this playing on your computer!

Sunday, April 10, 2016

Chickpea and Veggie Pasta


This is pretty much my go-to meal when I need food fast! There's protein from the chickpeas, veggies, and carbs. Plus, it's pretty satisfying. 

Pasta dishes are so simple and offer the perfect opportunity to clear out the fridge. 



For some reason pasta without tomato sauce reminds me of Summer. Oh, how I long for Summer!! Who's with me? Our Winter wasn't thaaat bad but we're getting a second wind of Winter weather right now and I am not pleased. Oh well. This pasta will make it all better :)

Pasta and Veggies
Ingredients
1/2 + 1 tbsp olive oil
1 onion, thinly sliced
4 cloves of garlic, minced
2 peppers, thinly sliced
1/2 tsp salt
1/2 tsp freshly cracked pepper
1 1/2 cups cooked chickpeas 
1/4 cup fresh basil, chopped
cooked pasta

Directions
Heat olive oil in medium-sized frying pan on medium-high heat. Add onion and saute for 2-4 minutes or until translucent. Add garlic and cook until fragrant. Place peppers in pan and cook for 8-10 minutes, stirring every once in a while. Toss in the chickpeas, mix about to distribute and heat through, roughly 2-3 minutes. 

Remove from heat, add to pot of cooked and drained pasta. Mix in the basil with 1 tbsp olive oil and stir to evenly distribute. 

Friday, April 8, 2016

Lime Lime Cookies


Well, it's been a long dang time since we last posted. Caitlin started a new job in the big city and Riley has been super busy caring for our mom and grandparents who are going through a lot of health issues. Sometimes life sucks the big one but we are learning to enjoy every moment. To look for the beauty in each moment of each day. To take limes and make Lime Lime cookies. 

Sweet yet tart, these cookies will satisfy any cookie craving unless you're craving a chocolate chip cookie then these are not the cookies for you. They're shortbread-like but, like, soooo good. They will also trick your brain into thinking it's Summer even though it's Spring but still feels like Winter. 

Lime Lime Cookies

Adapted from "Isa Does It" by Isa Chandra Moskawitz

For the cookies:
1/2 cup unrefined coconut oil, melted
3/4 cup granulated sugar
3 tablespoons almond milk
2 tablespoons finely grated lime zest
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon organic cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt

For the glaze:
2 cups confectioners' sugar
3 tablespoons fresh lime juice (it took about 2-3 limes)
1/2 teaspoon vanilla extract
1 tablespoon refined coconut oil, melted

1.  Preheat the oven to 350 degrees and prepare baking sheet with a silpat or something along those lines.

2.  In a large bowl, use a fork to beat together the coconut oil and sugar.  Add the almond milk, lime zest, and vanilla, and beat another minute or so until it resembles applesauce.

3.  Add about half the flour, as well as the cornstarch, baking powder, and salt.  Mix well.  Add the remaining flour and mix until a soft dough forms.

4.  Scoop the dough onto the baking sheets in rounded spoonfuls.  Flatten the tops gently with your fingers. 

5.  Bake for 10 to 12 minutes, until the bottoms are golden brown. You really need to check the bottoms of the cookie for a golden brown colour even though the tops will be pale.

6. Let cool on the sheets for a few minutes or so, then transfer to cookie racks to let cool completely.

7.  For the glaze, place the confectioner's sugar in a bowl.  Add the lime juice, vanilla, and coconut oil and stir vigorously until a thick and smooth but pourable icing forms. 

8.  While the cookies are on the racks, spoon the glaze over each one, letting it drip down the sides. You can also sprinkle with lime zest. Let the glaze set for 10 to 20 minutes.

Sunday, February 28, 2016

Vegan Apple and Almond Cake


HELLOOoooo! Is anyone even following Kitchen Grrrls anymore?

Oh my goodness! I haven't posted anything in soooo long; I've missed it! 

Here we have a not-so-seasonally appropriate apple cake. Who cares about seasons anyway? Capitalism and consumerism have all but rendered them moot! 


The fun thing about being away from blogging for so long is that you forget what recipes belong to the tantalizing photos in your drafts.* This cake wasn't the greatest so, I'll save you from finding that out the hard way.

The cake was rather bread-like with very little sweetness. We used a springform pan and, unfortunately, the syrup in the topping poured through the bottom of the pan. Yikes! At least it looks nice :)

Unless I know which recipe belongs to which pictures, I will forgo the recipe component for the next few posts.

Question: does knowing that this cake wasn't all that great taste-wise effect your appreciation of it visually?


*Sarcasm at its finest.

Thursday, November 26, 2015

Epic Birthday Cookie Dough Balls


HAPPY BIRTHDAY CAITLIN!! 

If you haven't already guessed it. It's Caitlin's birthday today. I won't tell you how old she is because, ya know, she is a modest lady who never discusses her age. LOL ;P


These cookie dough balls are epic because they are dipped in melted chocolate PLUS they have a hidden dollop of peanut butter beneath the chocolate coating. And, duh, they have sprinkles on them. Anything and everything with sprinkles is epic. 


There was a random star sprinkle in our container of nonpareils. So exciting!

Have a fantastic day everyone! And Happy Thanksgiving to those celebrating!

Happy 26th Caitlin!!!

{Recipe to come}

Wednesday, November 25, 2015

Beets, Butternut Squash, and Tofu Bowl with Cheezy Pesto


Roasted vegetables are my Autumn jam! Soft, caramelized and full of flavour. Honestly, what could be better this time of year?

You can make a simple dish or add lots of accoutrements. Either way, you have a pretty easy meal on your hands when roasted veggies are involved.


We added a cheezy basil sauce, which creates a nice savoury contrast to the sweet vegetables. Tofu and wheat berries add a nice dose of protein. You could also serve this with whole grain rice. 

Roasted Veggies

Ingredients
1 butternut squash, peeled, seeded and diced
3 beets, peeled and diced
2 medium sweet potatoes, peeled and diced
5 tbsp olive oil
1 tsp salt
freshly cracked pepper

Directions
Preheat oven to 425 degrees F.

Place all the veggies in a large bowl. Drizzle olive oil and sprinkle salt and pepper over veggies. Mix about until everything is evenly coated.

Spread the veggies out in a single layer on a cookie sheet, you may need two. Roast in the oven for 30 minutes, remove from the oven around 15 mins and give everything a stir.

When the 30 mins are up make sure everything is soften and golden if it is remove from the oven for good.

Basil Cheeze Sauce
adapted from Oh She Glows

Ingredients
1 cup cashews, soaked in water for 30 minutes, reserve the water
2 garlic cloves, peeled and roughly chopped
¼ cup lemon juice
1 tbsp Dijon mustard
¼ cup water, use the water from soaking the cashews and you will get bonus points
1 ½ cups lightly packed basil leaves
½ cup nutritional yeast
1 tsp salt or Herbamere
freshly ground black pepper

Directions
Drain cashews and reserve the water. Put everything in a food processor, Vitamix, Ninja, Magic Bullet, etc. and blend until smooth. You may need to scrape down the edges every once in a while. Add more water, if necessary, to get the right consistency.

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