Monday, January 9, 2017

Culcherd Tree Nut Cheeze by Wood and Water


Wood and Water makes excellent vegan nut cheeze. We were lucky to snag one of these Holiday Logs at Good Rebel, the first all-vegan grocer in Toronto.


This cheeze log was, ugh, delicious. Unfortunately, the Holiday Log is no longer available (obviously), but all of the Wood and Water cheezes are scrumptious, so check 'em out if you haven't already. And it would probably help if you're in Ontario.


Bountiful Roasted Vegetable Bowl with Almond-Lemon Dressing


I was tempted to call this a buddha bowl, but I have no clue what that means. It's quite common to see "buddha bowls" in the vegan community, yet I can't help but feel like I'm appropriating Buddhist religion when I use that expression. 


This dish is super tasty. And, oh so, nutritutious. Roasted veggies can't be beat in my opinion! It's hard not to eat the roasted veggies right off the baking sheet.

There is a lot of slicing and dicing involved with this dish, but it's worth it. You'll definitely feel satisfied after eating this bowl of goodness. You can never go wrong with rice, either!



Bountiful Roasted Vegetable Bowl with Almond-Lemon Dressing
adapted from Love & Zest 

Ingredients
For the bowl:
1 butternut squash, peeled and cubed
1 head of broccoli, cut into florets
2 cups of mushrooms, sliced
1 can of chickpeas, drained and rinsed
1/2 small cabbage, thinly sliced
olive oil
salt and pepper, to taste
Rice

For the dressing:
1/4 cup almond butter
1 lemon, juiced
1 tbsp soy sauce
1 tbsp garlic, minced
1 tbsp ginger, minced
2 tbsp water

Directions
Cook rice according to package.

Preheat oven to 425 degrees F and line two baking sheets with parchment paper.

Arrange butternut squash on baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25 minutes.

Arrange the rest of the veggies on the other baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 45 minutes.

In a small bowl, whisk all the ingredients for the dressing together. Add more water, if needed.

Tuesday, December 27, 2016

Baked Shells with Vegan Roasted Eggplant Ricotta


I think it's no surprise that we love pasta here on Kitchen Grrrls. In all of its shapes and sizes!!

Pasta shells are no exception.


While this dish looks like a lot of work, it really isn't that bad. You'll be surprised.

Baked Shells with Roasted Eggplant Ricotta
adapted from Vegan Yumminess

Ingredients
1 large eggplant, cut in half lengthwise
3 tbsp extra virgin olive oil
21 oz extra firm tofu
1/4 cup cashews
1/4 cup water
1 clove garlic, minced
1 small onion, chopped
1 1/2 tsp salt
pepper, to taste
1 1/2 tbsp nutritional yeast
1 tsp dried basil
20 jumbo pasta shells
your fave pasta sauce

Directions
Generously sprinkle eggplant with salt. Leave cut side up for 30 minutes. Preheat oven to 400 degrees F near 22 minutes.

Squeeze eggplant over the sink to remove the water that has been pulled from it.

Line a baking sheet with parchment paper. Coat eggplant with olive oil. Place eggplant on baking sheet, cut side down.

Bake eggplant for 40-45 minutes or until mushy.

While eggplant is baking, cook pasta shells. Fry garlic and onion in a small pan until translucent, roughly 5 minutes.

Crumble tofu into a blender with your hands. Add cahsews and water. Blend on high until smooth.

Pour blender contents into bowl. Add garlic, onion, salt, nutritional yeast, pepper, and basil, mix well.

When the eggplant is done, scoop the contents of the skin into the bowl with the tofu mixture. Stir it up well.

Lay down some sauce in the bottom of a 9 x 13" glass baking dish. 

Stuff the mixture into the shells and line the baking dish with the shells. Pour sauce over top.

Bake uncovered at 400 degrees F for 8-10 mins. 

Thursday, December 22, 2016

Vegan Black and White Cookies


If you can't get to New York City for Christmas, these cookies are the next best thing! Bring a little NYC magic into your kitchen/home. I don't know the story behind this classic New York snack, but it's definitely a staple. They taste like a thin vanilla cake.


It's a dream of mine to visit NYC during the holidays. It just looks so festive! Plus, there are so many vegan eats to be had.


For some reason these cookies didn't spread out as much as they should've, so they look a little different than the traditional cookie. It might be our oven. Our cookies seldom turn out how they're pictured on other blogs and in cookbooks.


Vegan Black and White Cookies
adapted from Vegan Cookies Invade your Cookie Jar

Ingredients
for the cookies:
1 cup unsweetened original almond milk
2 tsp fresh lemon juice
1/2 cup vegetable oil
1 1/4 cup sugar
1 1/2 tsp pure vanilla extract
1/2 lemon zest
1/4 tsp orange blossom water (the OG recipe calls for orange extract, which will be more flavourful)
2 1/2 cups AP flour
1/4 cup cornstarch
1 1/4 tsp baking soda
3/4 tsp salt

for the icings:
3 1/2 cups powdered sugar
1/4 cup boiling water + some tablespoons
1 to 2 tsp vanilla extract
2/3 cup semisweet chocolate chips

Directions
Prehat oven to 350 degrees F and line two baking sheets with parchment paper.

In a medium bowl combine milk and lemon juice, let stand for 1 minute. Add oil, sugar, vanilla, lemon zest and orange extract.

Sift flour, cornstarch, baking powder, baking soda, and salt into a large bowl. Form a well in the centre and pour in the liquid. Stir until a thick batter forms and the lumps are dissolved.

With a 1/4 cup measure, for smaller cookies, or a 1/3 cup measure, for larger cookies, scoop the dough onto the baking sheets. Leave a space of 3 inches between the soon-to-be cookies.

Bake for 18 to 20 minutes or until a tooth pick inserted in the centre comes out clean.

Remove the cookies and allow to cool on the baking sheet for two minutes before placing on a cooling rack. Place the cookies on the domed side or upside down.

Now, you're supposed to use a metal bowl for the icing but I'm not sure why. If you don't have a metal bowl I think you could risk mixing the icing in a regular bowl *insert shrugging emoji*

Dump the icing sugar into a large metal bowl (or not) and pour the boiling water in. Mixx with a whisk until smooth. Add vanilla extract. Add some more water if it's too thick but you don't want this icing to be too runny.

Dust crumbs from the flat side of the cookies and ice with the vanilla icing. All over the flat side. Place some sprinkles on half the cookie. if you'd like. Do this right after you ice each cookie, so the icing doesn't harden. Once that's done, return them to the cooling rack.

Now let's make that choclate icing! Add to the remaining vanilla the chocolate that has been melted. I put it in a microwave-safe bowl and melted it at 30 sec bursts for a total of 1.5 mins, mixing about between each round in the microwave. The time will depend on the strength of your microwave. You can also melt the chocolate in a double-broiler.

Once you add the melted chocolate to the remaining vanilla icing it might be a bit thick, so add hot water a tablespoon at a time until the desired consistency is reached.

Spread the chocolate icing onto one half of each cookie and return to the cooling rack to harden.

Wednesday, December 21, 2016

Vegan Thai Coconut Curry Soup



I looovee soups like this, so many goodies and vermicelli noodles...don't get me started. Soup is exactly what you need when the temperature is below zero and the hearty ingredients will help to keep you healthy.


Vegan Thai Coconut Curry Soup

Ingredients
1 package firm tofu, pressed for 1-2 hours then chopped into bite-size pieces
2 tbsp oil
salt and pepper, to taste
1 tbsp minced ginger
1 onion, chopped
1 small head of broccoli, chopped
2 carrots, shredded
1/2 cup mushrooms. sliced
2 tbsp red curry paste
1 can coconut milk
2 tbsp soy sauce
3 tbsp sugar 
cooked vermicelli noodles (however much you'd like)
cilantro and lime to garnish

Directions
Add tofu to a bowl. Toss in 1 tsp of oil. Sprinkle with salt and pepper.

Heat a non-stick skillet on medium, add tofu and cook until golden and crispy on all sides.

Heat remaining oil in a large pot over medium heat. Add onion and cook until translucent, about 4 minutes. 

Add ginger and cook until fragrant, around 2 minutes.

Toss in the broccoli, mushrooms, and carrots. Cook until tender, 7-8 minutes.

 Add curry paste and cook for 2 minutes.

Pour in the coconut milk, soy sauce, and sugar. Stir well so everything is evenly dispersed.

Throw in the vermicelli noodles, stir again.

Garnish each bowl with some cilantro and a lime wedge.

Monday, December 19, 2016

Broccoli and Cauliflower Vegan Mac and Cheese


With this super chilly, very snowy weather we've been having lately, we were in need of a little comfort food. To us, that means mac and cheeze. Adding brocoli and cauliflower makes us feel better about eating mac and cheeze. Just kidding. It just tastes really good in there. 

I never feel bad about eating mac and cheeze. Can't take those carbs away from me, nuh uh. 


This is one satisfying meal in my opinion. Warm, creamy, and flavouful. When possible, I much prefer to use cheeze sauces that are made out of veggies and such compared to mixing a bag of store-bought dairy-free cheeze with milk.


Don't you just want to dig right in?

Broccoli and Cauliflower Vegan Mac and Cheese

Ingredients
2 medium potatoes, diced in 3/4" pieces
2 carrots, chopped ino 3/4" pieces
1/2 cup water
2 tbsp olive oil
1/2 cup nutritional yeast
1 tsp salt
1 tbsp lemon juice
1/2 tsp Better Bouillon Vegetable concentrate 
1/4 tsp garlic powder

1 small head of cauliflower, cut into florets
1 small head of broccoli, cut into florets

Directions
Boil the carrots and potatoes in a large pot of water until easily pierced with a fork. Once they are ready, reserve 1/2 cup of the water and drain the rest.

While that is happening get your pasta boiling, too. Cook according to the package instructions and halfway through add the cauliflower and broccoli to save pots :)

Add all of the ingredients except the cauliflower, broccoli and (of course) the pasta to a blender and blend until smooth. 

Mmmmm  pour the sauceover the cauliflower, broccoli, and pasta, and enjoy!!

Saturday, December 3, 2016

New Product Alert: Silk Nutchello Nut-Based Beverage


We were close to the border celebrating Caitlin's birthday last weekend and we couldn't resist crossing over to do a little vegan grocery shopping (the USA has so much more selection). We saw this drink in Wegman's and we couldn't help but plop it in the cart. I just love seeing new vegan products. We were quite excited in the aisle haha.

At first, I was very concerned this drink would be too sweet but it isn't at all. It has a subtle caramel flavour and a nice hint of cashew. It's super smooth in texture, which I appreciate. It was a great find and look forward to trying it in a smoothie or some sort of iced concoction soon. 

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