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.

Sunday, September 27, 2015

Veg Food Fest 2015


TAKE ME BAAACCKK! 

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.
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