Thursday, November 26, 2015

Epic Birthday Cookie Dough Balls


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

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

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

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

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.

Sunday, September 27, 2015

Veg Food Fest 2015


It's been two weeks since Veg Food Fest and I can taste all of the food like it was yesterday. 

The above photo is of a selection of treats from Bloomer's. Oh Bloomer's, how I love thee! Best doughnuts in the city, I say. As does Caitlin and our mom. The texture is like a Krispie Kreme doughnut except with more substance to it. I always found Krispie Kreme to be too airy and like "Did I just eat a doughnut or a ring of air because I can't tell!?" PLUS Bloomer's must put a little nutmeg in the batter or something and it's just divine. The thing in the middle was an iced cookie sandwich with raspberry jam in the centre. Awesome as well! The cookies reminded me of lemon icebox-type cookies. The butter tart had raisins in it so I passed but the crust was nice.

It was a drizzly, cool weekend but the food was so good I hardly noticed. It looks really dead here but it was pretty busy considering the weather. I took this near the end of the day on Sunday (the festival runs from Friday to Sunday).

Govinda's is someplace we've always wanted to try but just never have. The samosa, malai kofta, and green curry were mmm-mmm good. The coleslaw and eggplant and potatoes were my least favourite on the plate. I'm so glad we finally got to try Govinda's!

Doug McNish is an amazing chef! He was at the Vegan Food and Drink Festival as well. On the left is a Raw Tostada and it's one of the best things I've eaten. Packed with flavour. On the right is the Polenta Poutine, it is seriously awe-inspiring. Those polenta "fries" were so crispy and delicious. The gravy is sparse here but SO good. 

This dish was just KILLER. My favourite meal of the day. It's from Ital Vital. The soy chunks were coated with the best sweet BBQ sauce. I have a serious craving for this now.

The quesadilla and kebobs are from King's Cafe - thumbs up!

Vital Life soooo good! Caitlin says that the soy curls taste like cinnamon buns. I could literally eat a plate of just the soy curls! They were almost candied or something. The rice and greens were yummy as well. 

Goodies from Sweets from the Earth. Swoon! Here is a S'mores Cookie and Blueberry Cake. The cookie was chewy and gooey and just everything you would want a s'mores cookie to be. We were so pleasantly surprised by the blueberry cake! It was the lightest, fluffiest cake that was slightly spongey in the best way possible. The blueberry sauce on top was nice and slightly sweet.

I had such a good time at Veg Food Fest 2015 and I know my belly was stoked about it, too. I'm so thankful that we have such a great festival here in Toronto. We now have plenty more places to check out to get our vegan eat on!

Saturday, September 26, 2015

Cosmic Treats - Kensington Market Vegan Eats

I was so excited to see a new vegan spot open up in Toronto. I feel like FINALLY we're getting a robust vegan scene here in the city. This makes me suuuuper pleased.

I've only tried two of items they offer, the Chocolate Frosted Brownie and Cake Batter ice cream. They also have a few "real food" items on the menu, it's not just desserts. Check out the website here.

This brownie I would say, is cake-y yet chewy. It was nice and sort of unique. I find if you have a cake-y brownie there's no chew to be had but Cosmic Treats proved me wrong. I really appreciated the frosting on top. It added even more chocolate flavour and who wouldn't want that?! Delicious!

(As you can see, I couldn't stop myself from digging in before snapping a pic)

Next up? Cake Batter ice cream! I just can't say "No" to something with sprinkles in it, I just can't! I had this on a separate day hence the cell phone picture versus a more stylized photo. 

The majority of their ice creams are cashew-based, so I was told. The cake batter flavour is subtle, I'd say you just get more of a vanilla flavour. Nothing wrong with that because there are large pieces of chewy vanilla cake within it! Lots of pieces to be honest. It made the ice cream really stellar ;)

Something that I will note is that the ice cream is hella expensive. This picture might be deceiving but this scoop was smaaalllll and it was $4.80 including tax. I'm not too sure how that compares with other vegan ice cream joints, however. Eating it did put a smile on my face, though, and isn't that what it's all about?

So, definitely check out Cosmic Treats, I will be back to try some of the other items that they offer.

Saturday, September 19, 2015

Black and White Chocolate Chip Cookies {Vegan}

Cookies. What fine creations. It is a somewhat humble dessert in comparison to cakes, pies, and tarts but when done right it can move mountains. Hahah okay maybe a little dramatic; I am a cookie gal afterall, so I enjoy a good cookie.

Making two separate doughs for these cookies might seem labour-intensive but how can you not when it makes your cookies look so sophisticated!? 

I will admit that I preferred the double chocolate side to these cookies over the straight-up chocolate chip cookie side. Mmm chocolate :P 

They did compiment one another nicely, though. I found the regular chocolate chip side to have a saltier taste and the double chocolate mildy sweeter.


These are great cookies for dunking in some cold almond milk and munching on whilst listening to your fav tunes. Right now I can't get enough of the song "Bassically" by Tei Shi. Sooo good!

Marbled Chocolate Chip Cookies
Adapted from Petite Panettiere

Chocolate Chip Cookies
1/3 cup coconut oil, melted
3/4 cup brown sugar
1/4 cup non-dairy milk of choice
1 Tablespoon pure vanilla extract
2 cups flour
2 Tablespoons arrowroot starch
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips

Mix together coconut oil and brown sugar. Add milk and vanilla, thoroughly combine.

Add flour, arrowroot starch, baking soda, baking powder, and salt, mix until just combined. 
Stir in chocolate chips.

Chocolate-Chocolate Chip Cookies

1/2 cup non-dairy butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 Tablespoon vanilla
1 ener-g replacer egg
1 cup AP flour
2 Tablespoons arrowroot starch
1/4 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup chocolate chips

Cream butter and sugars until fluffy, add vanilla and egg - thoroughly combine.
Add flour, cocoa, baking soda, cream of tartar, and salt, mix until just combined. 
Stir in chocolate chips.

Bringing it all home...

Preheat oven to 350F and line baking sheet with parchment paper.

Scoop chocolate chip cookie dough by 1 tablespoonful, depending on preferred size. Roll into a ball and place on baking sheet a few inches apart. 
Once you have rolled the first dough, begin scooping the second dough by 1 tablespoonful, roll into a ball, then add to a rolled ball of the opposite dough. Squish the two together, roll into one giant, marbled ball, and flatten.

Bake in preheated oven 12-14 minutes. Remove from oven once edges are slightly browned. Let cool on a baking sheet for 5-10 minutes before nomming!

Tuesday, August 18, 2015

Hiatus? But It's Not the End!

Hello Kitchen Grrrls readers!!

I am popping in to let you know that we will be going on an indefinite hiatus. I'm sure we'll post every now and then when there is time, but for now I didn't want our blog to be one of those sad blogs that's left out-of-date without any explanation. I am very sad but right now I'm trying to figure out my life (AHHHH!) and that takes quite a bit of consideration thus preventing me from being regularly active on the blog. This isn't the end because I love this blog!!

Until next time, enjoy the rest of your summer and keep on rocking!! TTFN :D

Thursday, August 6, 2015

Curried Kale and Tofu Spring Rolls

These spring rolls are the perfect light summer meal (wait, I guess these are summer rolls?). But that doesn't mean they're light on flavour or nutrients ;) Leafy green kale and protein-packed tofu make these babies some great grub.

Making spring/summer rolls can seem like an arduous task but once you get in the groove it's really not so bad. The thing that I find the most difficult is not eating too many of the spring rolls while I'm assembling them.

You could eat these spring/summer rolls on their own as a meal or as a quick snack or with some soup! Oh, the possibilities!

Ironically, Conoisseurous Veg made these in Autumn but here we are making them in Summer on a day that feels rather Fall-like. Haha. Where is Summer? I hope it's hot and sunny where you are!

Curried Kale Spring Rolls
adapted from Conisseurous Veg

For the rolls:
1 tbsp olive oil
2 garlic cloves, minced
1 package of tofu, pressed
2 cups kale, stems removed and roughly chopped
¼ cup peanuts, coarsely chopped
1 tbsp lime juice
2 tsp curry powder
1 tbsp soy sauce or tamari
1 scallion, thinly sliced
8 rice paper wrappers

For dipping sauce:
2 tbsp lime juice
 ½ tbsp agave syrup
1 tbsp soy sauce or tamari
1 tbsp fresh ginger, grated


Break down the tofu by either using a fork or your fingers. You don't want to crumble it too fine. Make sure there's still some texture to it.

Heat olive in a pan over medium high heat. Toss in the garlic and heat for 1 min. Add the tofu, peanuts, and kale to the pan, saute for about 5 mins. Add lime juice, curry powder, soy sauce or tamari, and scallions. Stir about to distribute and heat everything through.

Fill a wide, shallow bowl with warm water. Make sure you have a clean open space to roll your spring rolls as well as something like a clean cutting board to lay finished spring rolls.

Place a single piece of rice paper in the water for about 30 secs then lay it out flat and fill with a 1/4 cup of the tofu and kale mixture. Roll it up and proceed to make more rolls until the mixture is gone.

Whisk all of the dipping sauce ingredients together in a small bowl and transfer to an even smaller bowl (lol) or dish. 

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