Thursday, August 21, 2014

Vegan Banana Split Sundaes


Goodness gracious me! How this summer has just flown by!!! Has it also flown for you, too?

We've barely had any time to upload posts to Kitchen Grrrls and I must admit I've been missing it quite a bit!


We made Banana Split Sundaes at the beginning of Summer and I thought it was high time we got the pictures on here before Summer is over!

Gee, I sure do love ice cream when it's dressed to the nines and this sundae definitely was! Crumbled oreos, chopped strawberries, chopped Dandie's, sprinkles, and don't forget that split banana! So delish!! I used chocolate So Delicious non-dairy frozen dessert (the soy milk kind).


I like to think of Caitlin's sundae as a modern banana split. It's got that subtle base with added pops of colour. And it's very much about the clean lines. Caitlin touts Tofutti ice cream as the creamiest of the vegan ice creams we've tried, especially the vanilla flavour. I, however, am undecided.

During a recent trip to Wegman's we picked up a Turtle Trails and Mocha Almond Fudge from So Delicious (also the soy milk variety) and they are indeed so delicious!

Do you like making sundaes or do you prefer cones?

Tuesday, July 22, 2014

Jamaican Yuca Shepherd's Pie from Veganomicon


The filling to this shepherd's pie is awesome. It's sweet, creamy, and wonderfully flavourful. In fact next time we make it, we'll just make the filling.


Yuca is really tasty but it's too fibrous! When we made this we didn't know how fibrous it was until it was too late and we were pulling bits of yuca fibres out of our mouths. Gross visual, I know.


From my understanding you have to go to a lot of trouble (i.e. using a potato ricer) to break down the fibres and I just don't think I have it in me to do that. Haha. So, I'll enjoy this shepherd's pie without the topping because wow is it good!

The recipe calls for 2 Scotch bonnet peppers but we used the deliciously amazing hot sauce from a local vegan eatery One Love Vegetarian.  

The recipe can be found on page 157 in Veganomicon.

Sunday, July 20, 2014

Lentil Potato Pot Pie


Don't you just hate when you start making a dish when you're under the impression that you still have a certain ingredient/bakeware/time-frame to work with only to realize halfway through the cooking process that that was all an illusion? Or is that only me?

I can be the fly-by-the-seat-of-my-pants kinda person sometimes, well at least in the kitchen.


I thought we had ramekins when I started making this pie but realized, after having pretty much finished everything, that ramekins were no where to be found. So, instead I made one gigantic ramekin. Haha, well I used a casserole dish and made a pot pie instead of individual pies. 


So, no bottom crust on this pie. Maybe it's just me but I think I'd have preferred if there was a bottom crust ya know to make it a real pie not a pot pie. I wasn't working with a lot of time either so I didn't have time to make extra dough. This dish may not have been as fully realized as I had hoped at the outset but there's one thing that is for sure and it's that this pie was delicious! Super flavourful and oh so satisfying! I will definitely be remaking it, however, I can't be sure which form it will take next ;)

Lentil Potato Pot Pie

Adapted from Spabettie

Ingredients
1 cup of red lentils, picked through and rinsed
3 ½ cups broth, 1 tbsp Better than Bouillon + warm water
1 inch fresh ginger, peeled and grated fine
2 tsp cumin
2 tsp garlic powder
2 tsp curry powder
1 tsp ground coriander
2 tsp paprika
1 tbsp olive oil
2 yellow fleshed potato, peeled and cubed or scrubbed, washed, and cubed
2 garlic cloves, minced
1 sweet onion, diced
1 cup tomato sauce
4 tbsp nutritional yeast
salt, pepper to taste

Halve this crust recipe or this one

Directions
Prepare dough according to instructions.

Combine lentils and broth in a large pot and bring to a boil. Once, boiling add ginger, cumin, garlic powder, curry powder, and paprika. Reduce heat to medium-low and cover. Simmer for 45 mins, stirring occasionally, until liquid is absorbed. 

In a medium frying pan, heat olive oil on medium heat. Once the pan is heated, add onion and garlic, cook until onion is translucent. Add potatoes and cook until browned. Add tomato sauce, salt, pepper, and nutritional yeast. Reduce heat to medium low and cook for 25 mins or until potatoes are cooked through.

Preheat oven to 350F.

Combine the ingredients in the pan to the pot with the cooked lentils. Mix everything together and place in a casserole dish. Roll out roll dough and place it on top of the casserole, add slits to vent. Brush a little olive oil on top. Place in the oven for 25-35 mins or until crust is browned.

Wednesday, July 9, 2014

Sweet Potato and Tofu Burgers with Super Simple Slaw



I love making homemade veggie burgers. They always seem so wholesome and they're definitely satisfying. You can really do so much with homemade veggie burgers. There are tons of possibilities.  


In the past we've made veggie burgers using a variety of different legumes and veggies but never before have we incorporated tofu. You can make the tofu as conspicuous or inconspicuous as you'd like depending on how fine you crumble the tofu block.


You could interchange the sweet potato for butternut squash and the carrot for parsnip, if you so desire. I haven't tried those yet with this recipe but I'm sure they'd be good. 

I added a super simple slaw to the top of the burgers. I love serving coleslaw with burgers - it's so summery too! This is a fairly lightly dressed coleslaw so you can increase the amounts if you prefer more dressing.


Sweet and (a little) Smoky Veggie Burgers

Ingredients

1 block of tofu, crumbled
1 sweet potato, baked (flesh only) or peeled, cubed, boiled, and mashed
1 sweet onion, diced fine
2 cloves of garlic, minced
¼ cup oats (or certified gf oats)
¼ cup nutritional yeast
1 carrot, peeled and grated
¼ tsp chipotle powder
½ tsp cumin
1 tbsp paprika
1 tsp molasses
1 tsp agave
1 tsp garlic powder
1-2 tsp soy sauce
drop of liquid smoke
pepper to taste

Directions

Preheat oven to 400° F.

Combine all ingredients in a large bowl. I boiled my sweet potato in a large pot and so I just used that pot to mix all of my ingredients together. If you find the mixture is too wet, add more oats but if you find it is too dry, add another carrot or more agave/molasses/soy sauce or a sprinkling of water.

Once everything is well combined, line a baking sheet with parchment paper. Form the mixture into patties and line the baking sheet, place in the fridge for 15 to 20 mins. After resting in the fridge, remove soon-to-be-burgers from the fridge and brush a little olive oil on each side of the patty. I brushed the oil on one side then flipped the patties gently and coated the other side.

Bake for 25-30 minutes, flipping at the halfway mark (approx.. 15mins). The burgers should nicely golden when done. Let them rest for 5 minutes before serving/assembling your burger.



Super Simple Slaw

Ingredients
4-5 cups shredded cabbage, or coleslaw mix
1-2 tbsp vegan mayonnaise
1 tsp agave syrup
2 tsp lemon juice
salt and pepper to taste

Directions
Dump the cabbage in a large bowl, add the ingredients, and mix about until everything is evenly coated.

Wednesday, June 25, 2014

Vegan Tortilla Pie


Things got a little "golden brown" (as my grandad likes to call burnt things) in the kitchen the other day. This tortilla pie was a lesson in broiling and more specifically a lesson in what not to do when broiling i.e. start reading an in-depth article online.


I just wanted to make the top a little golden because it just wasn't happening while baking at 400. Never ever leave the kitchen while cooking. It was only the smell that brought me back to my task of cooking. Luckily, things weren't too hairy and the char didn't really affect the flavour of the dish.


This tortilla pie was delish! I think it's only about three layers and that's about good enough for me. Plus, the dish I was assembling it in wouldn't have accommodated any more layers. This is a basic tortilla pie, you can always add more interesting ingredients and more layers if you want. It's yet another customizable dinner from the Kitchen Grrrls!



Vegan Tortilla Pie

Ingredients
4 whole wheat tortilla (GF tortillas for gluten-freers)
1 can of beans, strained and rinsed well (I used adzuki because that’s all we had at the time but definitely pinto or black beans are best)
300g of silken tofu, optional
1 cup salsa
2 tsp olive oil
2 red bell peppers, sliced thin
1 sweet onion, sliced thin
1 tsp paprika
¼ tsp garlic powder
½ tsp ground cumin
salt, pepper to taste
¾ cup corn, frozen or fresh
1 cup of Daiya Cheese shreds

Directions

Preheat oven to 400F.

Heat olive oil in a medium sauté pan, once heated add peppers and onion. Toss them about and then add paprika, garlic powder, cumin, salt, and pepper. Let them cook for 5-7 mins or until browned, stirring occasionally. Add corn and cook for another minute until everything is warm. Once the veggies are browned, turn off the heat and set the pan aside somewhere.  

In a medium bowl add the beans, salsa, and silken tofu, if using. I added the tofu because I had it hanging out in the fridge, wanted to get rid of it, and thought I’d give the dish a little extra protein. Mash everything together, you can make things as smooth or chunky as you’d like, just make sure all the ingredients are incorporated. Add a sprinkle of salt just in case the tofu mellowed out the flavour.

Let’s get stacking! Grease the bottom and sides of a round casserole dish. Place down a tortilla followed by the bean mixture then veggies and cheese. Continue this pattern until you no longer have any filling left. Finish with a tortilla on top and maybe a sprinkle of cheese if you’d like. Place in pre-heated oven with a lid on top or foil and bake for 30 minutes. Remove lid/foil and bake for another 10 mins.

Let cool before cutting and serving.

Thursday, June 19, 2014

Graduating University = Sweets From The Earth Cupcake Goodness

Look at how cute this bear is!!!
I graduated from university on Tuesday and for dessert  four delicious cupcakes from Sweets From The Earth were bestowed upon me. Pictured is the scrumptious cookies and cream cupcake. The others were either eaten or nibbled so, not exactly picture worthy.


There are NO WORDS to describe how good this cupcake was. The frosting was LITERALLY amazing! So delicious!!!


It's a chocolate cupcake with a vanilla bottom. And the cookie on top is a chocolaty, crumbly/moist yummy tidbit. Best (store-bought) cupcake and gift ever!

Monday, June 16, 2014

Veganized Philly Cheese Steak Sandwich


This is a super simple dish, especially if you have store-bought seitan in your fridge. We used a package of Westsoy shaved seitan for this meal. Westsoy is pretty good in my opinion but I do prefer homemade seitan. Why does it have to be such a long, tedious process? WHY?


This is like so super simple I don't really think I should even supply a recipe but I will just for kicks.

Vegan Philly Cheese Steak Sandwich

Ingredients
1 package of seitan, like Westsoy, or a portion of ready-to-use homemade seitan
2-3 tsp olive oil
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced
1 sweet onion, thinly sliced
1/4 tsp salt
1 cup of cheese sauce, recipe below
3-4 buns

Directions
Heat two pans on medium and add olive oil to each. Once heated, add onion to one pan and seitan to the other. Cook the onion until translucent then add peppers, add salt and stir. Cook peppers and onion until nicely browned. Stir the seitan around to make sure it doesn't stick, cook until it's browned. Remove pans from heat and divide contents among buns. Top with cheese sauce.

Vegan Cheese Sauce

Ingredients
1 cup unsweetened original almond milk
1 tbsp of cornstarch
7 tbsp nutritional yeast
2 tsp dijon mustard 
1/4 tsp garlic powder
1/4 cup or more of dairy-free cheese shreds, like Daiya
sprinkle of salt
black pepper

Directions
Combine milk and cornstarch in a large (liquid) measuring cup, whisk until cornstarch is fully dissolved. Pour into a medium sized sauce pan and heat on medium. Whisk in nutritional yeast then add dijon mustard and garlic powder. Make sure everything is well-mixed. Continue to whisk the mixture until it starts to thicken. Add in the non-dairy cheese and whisk until melted/dissolved. Taste and add salt and pepper if needed.    
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