Thursday, February 22, 2018

Colourful, Peanutty Tofu and Veggie Bowl with Glass Noodles


We need some colour this time of year, don't we? Looking at this bowl of food makes me feel happy, and my belly too! I hope it will do the same for you.

How's 2018 treating you? What have you been up to? We just finished watching the series Please Like Me; it's a short little series but a good one. It's available on Netflix. There isn't much on Netflix that appeals to us other than Jane the Virgin, so it was nice to find another gem. These aren't new shows, but if you haven't tried either one of them and you have Netflix or mad streaming skillz, check them out!

Now, onto the dish!


Peanut Noodles with Veggies and Tofu

Ingredients
~ 250g or 8 oz glass noodles
3 carrots, peeled and finely grated
1/2 cabbage, thinly sliced 
200g of sugar snap peas, chopped
350g extra firm tofu, chopped into whatever shape you like
1 tbsp canola oil
2 limes
peanuts, crushed

Sauce
1/4 cup peanut butter
2 tbsp rice vinegar
1 garlic clove, minced or pressed
1 tbsp grated ginger
1 tbsp sriracha 
4 tbsp tamari or soy sauce
2 tsp toasted sesame oil
1 tbsp agave nectar or maple syrup 

Directions
Cook your noodles according to the package.

Heat one tablespoon of oil in a non-stick skillet. Once heated, place your tofu in the skillet and brown for one to two minutes, each side.

Combine all of the sauce ingredients in a small sauce pan. Cook on medium for two to three minutes, stirring constantly.

When the tofu is done, turn off the heat and remove from the heat. Add the noodles and sauce to the tofu and stir until the sauce is evenly distributed.

Divvy up the noodles and tofu in bowls and then add the veg on top. Sprinkle with peanuts and squirt some lime juice over top or give every bowl a wedge.

Friday, December 29, 2017

Vegan Étouffée (a super delicious and flavorful Creole/Cajun stew)

Vegan Etouffee Creole Stew

This is unlike any dish we've ever made before. I mean that in the best way possible BTW!

Vegan Etouffee Creole Stew

So flavourful and amazing, this is also a really hearty dish. You'll be completely satisfied if you make this dish! I've never had non-vegan etouffee but it definitely has a great, unique kinda fishy flavour.

You can find this recipe in Isa Chandra Moskowitz's The Superfun Times Vegan Holiday Cookbook. There are many more fabulous recipes to be found inside!

Friday, November 24, 2017

Macaroni and Cheeze with Buffalo Chickpeas


We weren't joking when we said we wanted to try all of the mac and cheeze recipes out there!

This one's a little more dressed up than your regular mac, but doesn't take all that much more time to prepare. Bonus!


These buffalo chickpeas are possibly the greatest we've ever eaten. You could definitely add them to soups, salads, or have them as a snack. They have the perfect balance of smoky and sweet.

This is one delicious dish and also satisfying, I might add. You'll be adding this to your mac and cheeze repertoire, too.


You can find this recipe here and if you do decide to make it, double or even triple the amount of nutritional yeast to ensure a cheesy taste. Also, we didn't make the ranch dressing, rather we used Daiya Homestyle Ranch Dairy-Free Dressing for a quicker version. 


Friday, November 17, 2017

Vegan Eats in Ottawa

Back in the summer, we went with our mom to Ottawa for a little family reunion type thingy to celebrate the 70th birthday of our Nannie's (read: grandmother's) sister. It was pretty emotional for us because our Nannie passed away last year and she has 7 sisters who all share a slight resemblance to her, but we got through it and had a nice time with everyone. While we were there, we had the opportunity to check out the vegan scene in Ottawa, and let me tell you, we were impressed.


The first place we checked out was Pure Kitchen. This isn't exclusively vegan, they have vegetarian options as well but they do right by the vegans! We all enjoyed our food and it wasn't just because we were starved after our five hour drive. 



Caitlin had the buffalo cauliflower wrap and the cauliflower was so flavourful and crispy. They put all of the other buffalo cauliflower wraps we've had to shame.


This is the Royale with Cheese and OMG it was amazing. I don't think I've had a better burger! A walnut-mushroom patty with russian dressing and cashew cheese. Decadent? Yes. Worth it? ABSOLUTELY. I also had a kale cesar salad on the side so I clearly was in it to win it.


Next stop was some vegan ice cream! This ice cream is from Moo Shu Ice Cream & Kitchen and it's made from beans. Pretty wild, huh? I really enjoyed the chocolate but not the avocado one. Too savoury for me.


We stopped into a local grocery chain - Farmboy - because we love grocery stores. They had this line of vegan cakes, so we couldn't pass up the chance to taste some baked goods. There were other flavours but we thought this was the most different. It was kind of disappointing. Pretty dry and also really sweet.


Oh, Little Jo Berry's I wish you were closer!!! I follow on Instagram and it's absolute torture. They have such unique treats that are absolutely delicious. 



Treats, treats, so many treats! And they also have savoury options, too, like sandwiches and handpies.


This was the best scone we've ever had! Chocolate and coconut never tasted so good. It was crumbly yet buttery, exactly what I look for in a scone. I dropped this on the ground but that couldn't stop me from gobbling it up!


That little cookie sandwich was minty and buttery and chocolatey. The coffee cake on top was pretty good but I've had better. I think it was gluten-free, so that explains a lot.

Seriously, give Little Jo Berry's a follow on Instagram and if you're close by - GO THERE NOW. lol. 


Okay, this one is outside of Ottawa but still close enough that you should try to visit if you're in Ottawa. I also wish this place, Grow Your Roots, was closer. All of these sandwiches were scrumptious! 



Thursday, November 9, 2017

More Vegan Mac and Cheeze!


Getting real up-close and personal with this mac and cheeze. 

Warm, cheezy, creamy and well-coated, that's what I look for in a mac and cheeze. And that's exactly what this one has going for it! There are so many variations on mac and cheeze and we plan to try them all.


This recipe uses cauliflower as the main ingredient and it is the perfect base for a cheeze sauce. Cauliflower is one of my all-time favourite vegetables. It's so versatile! When you roast it you barely have to do anything at all to bring out its sweet, nutty flavour. But in something like this, the cauliflower takes on whatever flavour you add to it while providing tons of nutrition.


This is our favourite vegan cheeze sauce - it's an awesome standby when we're having those mac and cheeze cravings, which creep up more than we'd like to admit. We hope you'll love this one too!

Cauliflower Macaroni and Cheeze

Ingredients
2 tbsp olive oil
1/2 cup onion, diced
3 cloves of garlic, minced
1 medium cauliflower, chopped
1/2 cup vegetable broth
1 cup unsweetened original almond milk
3/4 cup nutritional yeast
1 tsp tumeric
1 tsp salt
3 tbsp white vinegar
8 oz macaroni, cooked

Directions
Heat olive oil in a large pot over medium and add onion once the oil is hot. Sprinkle a pinch of salt over the onion and cook, stirring frequently, until softened. Add garlic and cook until fragrant.

Add cauliflower, broth and milk to the pot. Bring to a boil and then lower the heat to a simmer. Cook the cauliflower until softened and you can pierce it with a fork easily, about 15-20 mins. Remove from heat and let cool.

Pour the cauliflower mixture and remaining ingredients into a blender. Blend until completely smooth. Taste and adjust seasonings accordingly.

Pour the sauce over the cooked pasta and stir to coat.

Enjoy!

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