Tuesday, November 18, 2014


You might be thinking "Hey! Why are you yelling? There's no need for that."
But no my friends the need is great. These doughnuts from Through Being Cool Vegan Baking Co. are totally yell/scream worthy. Just you wait and see (and you will see because there are lots and lots of photos).

Trip #1 to Through Being Cool Vegan Baking Co.

We'd been wanting to go to TBC for quite a while but it seemed like every time we remembered to check it out it was around closing time. So, just the other week or so we worked TBC into our plans and made it there within an hour before closing.

You have no idea how excited we were. I literally jumped for joy before entering the bakery and then shrieked with glee after leaving with these four beauts cradled in our hands.

We got a (going clockwise) Sprinkle, Boston Cream, Mint Chocolate, and Chocolate Glazed.

Just bask in the glory of those doughnuts why don't you?

These are big doughnuts, at times it's a struggle just to take a bite! But I'm not complaining, not at all!
Above we've have interior views of the Boston Cream (left) and the Mint Chocolate (right).

The doughnuts from TBC are dense yet fluffy. I personally don't like those airy, fairy type doughnuts so I'm definitely digging what they're frying up. I will note that while these doughnuts are fried they are in no way greasy - it's amazing! Also, the doughnut itself isn't really sweet so you get a nicely balanced doughnut instead of a sickly sweet one.

Out of this bunch from our first trip my favourite was the Sprinkle, it's both aesthetically and gastronomically pleasing. Ugh, I wish I had one to eat right now. 

Caitlin's favourite was the Boston Cream. She found this particular doughnut to be a little more fluffy than the rest. The chocolate coating was nice and chocolaty; the cream centre was smooth, creamy, and not too sweet.

Trip #2 to Through Being Cool Vegan Baking Co.

I think by our second trip our excitement may have even doubled/tripled/quadrupled. And why wouldn't it?  Look at that booty!

Clockwise: Cinnmon Bun Doughnut, Original Sprinkle, Chocolate Sprinkle, Apple Fritter, Chocolate Espresso, and last but definitely not least (hidden in the corner) the Cinnamon Bun.

This time we got a few more, not just doughnuts but still all sweet treats. We added a cinnamon bun and an apple fritter to the mix. 

TBC sells a variety of baked goods plus savory items and coffee. We've only ever gone at the end of the day so we have yet to try their sandwiches, enchiladas, macaroni etc. that they make.

We were only able to get glamour shots of the two sprinkle doughnuts but it doesn't mean that they're any more special. It's extremely hard to pick a favourite from this round. They were all amazing in their own ways. But if I HAD to choose just one I would say the Cinnamon Bun Doughnut because it was just plain delicious plus you get the added bonus of cinnmon bun pieces on top - INSANE. But they were ALL excellent.

Caitlin says the apple fritter was definitely her favourite (and she says that super emphatically) so if you're an apple fritter lover or know someone who is you know where to head! 

The cinnmon bun is undoubtably phenomenal and we're not the only ones to think so - it's included on blogTO's Best Cinnmon Buns in Toronto.

Now we'll leave you with these sprinkle doughnut pics to drool over.

Check out TBC's website and Facebook page for updates.

Monday, November 17, 2014

Nacho Teese + Helen's Kitchen Veggie Ground Mac and Cheeze

This dish features some fabulous packaged vegan goodies like Teese Vegan Nacho Cheese Sauce and Helen's Kitchen Veggie Ground. 

Initially, when we went to make this mac and cheeze we didn't realize that the nacho cheeze was actually a nacho cheeze SAUCE but that was totally fine, it just meant less work for us. We just boiled some water for pasta and heated up the veggie ground put it all in a casserole dish topped with crushed up sweet potato chips and stuck it in the oven.

I was suuuper impressed by the veggie ground from Helen's Kitchen. Talk about flavourful! And it has the appearance of something homemade with the evidence of real veggies! This isn't strictly soy crumbles and I love that.

You can barely notice the cheese sauce on the noodles because the noodles probably were too large. We only had rigatoni on hand so we made do, but a nice fusili or traditional elbow mac would've been best. The nacho sauce is nice and cheesy and it, surprisingly, has a bit of a kick! 

Mmm there's something so great about mac and cheeze. I was really happy with this one, for sure. The crushed sweet potatoes on top were a nice touch.

This is definitely a no-brainer meal but here are some instructions. 

Mac and Teese with Veggie Ground

1 bag of pasta (elbow, fusilli, etc. is best)
1 tube of Teese Nacho Cheese sauce
1 package of Helen’s Kitchen Veggie Ground
¼ to ½ cup crushed sweet potato chips or breadcrumbs
1 tsp olive oil
1 tsp salt for pasta water

Boil water for your pasta in a large pot. While that’s going on, heat 1 tsp of oil in a medium-sized skillet. Add veggie ground to skillet and keep stirring until heated through. When the water is boiling, add 1 tsp of salt to water followed by pasta.

Take out a large casserole dish. Strain the pasta and once it's strained, place it back in the pot and add the cheese sauce and veggie ground. Give it a good stir and mix about so that the noodles are all covered with sauce and the veggie ground is well dispersed. Put everything that's in the pot into the casserole dish. Top evenly with crushed sweet potato chips, place in the oven at 350°F for 20 mins.  

Yum yum, dig in!

Monday, November 3, 2014

Cheery Cocount Cupcakes

Yikes! These cupcakes seem totally unseasonal right now but hopefully you're okay with that. I mean we are kinda between holidays right now so these cupcakes should be acceptable! :) Plus, with the chillier weather starting to settle in who can help but think about those warm, summery days that seemed like only yesterday.

These cupcakes were great. The coconut flavour is faint (I'm remembering that it's probably because we didn't put the coconut extract in). I think the coconut oil is want contributes to the awesome texture of these cupcakes; it's like they're fluffy yet dense. I like fluffy cupcakes but I also really dig the fluffy-yet-dense type cupcake, too.

The icing really brought home the coconut flavour as we used coconut oil there too. It was a delicious thick icing that was nice and sweet. I didn't care too much for those flower sprinkles on top other than for the cheeriness they brought to each cupcake, they were a bit too large. 

Coconut Cupcakes
Adapted from Vegan Cupcakes Take Over the World - Coconut Lime Cupcakes

1/3 cup coconut oil
¾ cup cane sugar
1 cup coconut milk
¼ unsweetened original almond milk, like Silk
2 tsp vanilla extract (or 1 tsp vanilla and 1 tsp coconut)
1 cup all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ cup shredded unsweetened coconut
¼ tsp salt

Preheat oven to 350°F. Line a cupcake tray with cupcakes liners.

Melt coconut oil in saucepan on low. Once melted, transfer to a mixing bowl and add in the sugar. Mix well then add coconut milk, almond milk, extract(s). Mix it up.

Add flour, baking soda and powder, and salt.  Mix until smooth then add the coconut.

Scoop into cupcake liners and bake for 23-25 mins. Cool completely before icing now that’s an important tip. Our icing ended up dripping not because the cupcakes were warm but because the air. You can't really hep that now can ya?

Coconut Oil Icing
Adapted from Instructables

¼ cup coconut oil, solid
2 cups powdered sugar
4-6 tbsp coconut milk or almond milk
1 tsp vanilla or coconut extract

Beat the coconut oil with electric mixers until broken down. Then add ½ cup of powdered sugar at a time along with a tbsp of milk plus the extract. Mixing after each addition. Ice up your life!

Thursday, October 30, 2014

Bloody Cupcakes AKA Red Velvet Cupcakes with Beet Puree and Cream Cheese Frosting

HALLOWEEN! HALLOWEEN! It's almost here!! I can't believe how fast times flies. It's scary!! Our Halloween decorations are pretty stellar this year I must admit. And for the first time ever someone else on our street has decorated too! Every year we manage to buy more decorations, their slowly taking over the house. Just kidding :)

I think I might watch a little Halloweentown this year. It's been so long, it's due time. The original is the best one. The other instalments just don't have the same magic I'm afraid. I feel like Halloween isn't really much of a thing nowadays. I feel like the 90s and early 2000s were peak Halloween time. Am I wrong? Please tell me it isn't so!

Well these cupcakes are delish!!!! And the frosting is awesome too! Caitlin picked up these bone sprinkles and we just had to make something fitting to match and these cupcakes fit the bill. The cake is fluffy yet dense (a brain teaser, I know) with a light chocolaty flavour. The frosting is creamy but not too sweet; the perfect accompaniment. We hope you enjoy them as much as we did. And have yourselves a happily, haunting Halloween!

Red Velvet Cupcakes using Beet Purée
all of it, everything adapted from Je Suis Alimentageuse

¾ cup beet purée
1/3 cup canola oil
1 ¼ cup organic sugar
1 ½ tsp vanilla extract
1 ¼ cup AP flour
1 ½ tbsp cocoa powder
1 ½ tsp baking powder
1 cup unsweetened original almond milk

Cream Cheese Frosting
¼ cup Earth Balance
1 container of Tofutti Better Than Cream Cheese (the one without hydrogenated fat – it’s yellow)
1 cup icing sugar
Sprinkle/splash of vanilla extract

Preheat oven to 350˚F. Line a cupcake tray with cupcake liners. We tend to have problems with our cupcakes getting stuck to the liners so we like the grease the inside of the paper liners.

Mix together the oil and beet purée in a large bowl until you have one homogenous mixture. Add in the sugar and vanilla.

In a medium bowl sift together the dry ingredients.

Add the dry ingredients to the wet, alternating with the addition of milk.

Divide the batter amongst the cupcake tray. Bake for 20-25 mins.

Cream together the marg and cream cheese. Add in the sugar ½ cup at a time, sprinkling in the vanilla in between.

Pipe the icing on the cupcakes after the cupcakes have cooled. 

Thursday, October 2, 2014

Wegmans Vegan Soy Chorizo and Potato Burrito

Wegmans sells these great little burritos and they're super handy to have on hand. They're organic and vegan! It says right on the package. I was super stoked when I saw these, for sure. We buy a few (at some stores you can buy them by the case) and pop them in the freezer for a relatively easy breakfast. If you do freeze them and would like to eat them for breakfast, I suggest taking one out the night before and placing it in the fridge to defrost. That way it'll take less time to heat through.

I like to put them in the oven so the tortilla gets crispy. The chorizo is nice and flavourful, it's somewhat sweet and a tiny bit spicy. Caitlin finds them a bit dry (that could be because I overcook it in the oven) so she suggests eating them with a salsa. 

Sometimes there's more potato in them than chorizo but all in all I think these are great for a quick meal. And I was so pleased to see a Wegmans-made product that's vegan! You can either find these in the vegan/health food freezer or sometimes in the regular freezer. They also sell vegetarian burritos too. 

Tuesday, September 30, 2014

Sweet Potato, Pepper, Kale, and Chickpea Tacos

Tacos, burritos, and quesadillas are such easy meal ideas. Thank goodness they exist! As long as you have veggies in your fridge, beans in your pantry, and tortillas wherever you keep them, then you're good to go. We like to stock up on tortillas when they're on sale and toss them in the freezer. My only qualm with tacos, burritos, quesadillas, and the like, is that the tortillas can be kinda expensive!

I was trying to clean out the fridge with this meal a little bit, so there are lots of goodies in here. I'm realizing that coleslaw features a lot in our meals on the blog but truth be told we don't actually eat it all that much. Funny! 

Mmmm roasted sweet potatoes are just awesome! They're truly the perfect addition to any meal or jumping off point. We've used roasted sweet potatoes a couple times in the past. For example, here and here. I feel like there're probably more but I cannot remember :S

These are kinda big tacos because we used large tortillas but you could easily make them more manageable by using small tortillas. 

Sweet Potato, Pepper, Kale, and Chickpea Tacos

Ingredients for Taco Filling
6-8 large tortillas
1 tbsp + 2 tsp olive oil
1-2 sweet potatoes, cubed
2 bell peppers, sliced thinly
1 sweet onion, chopped or thinly sliced
½ cup kale, finely chopped
1 can chickpeas, drained and rinsed
1 tsp salt
1 ½ tsp pepper
1 tsp paprika
½ tsp cumin

Ingredients for Coleslaw
½ bag of coleslaw
3 heaping tbsp of Veganaise
1 tbsp of lemon juice (or more), preferably fresh
salt, pepper

Preheat oven to 400 degrees F. Place chopped sweet potatoes in a bowl and coat with 1 tbsp olive oil plus salt and pepper. Place in preheated oven and roast for 25-30 mins. But just keep an eye on them because truth be told I can’t remember the exact timing. They should be soft and golden-looking. You could always place the sweet potatoes in the oven first and then proceed to prep the rest of the ingredients.

Heat pan over medium heat. Once heated, add olive oil to pan followed by onion. Allow onion to brown lightly, about 5-6 mins. Add peppers and cook for 4-5 mins then add chickpeas and kale, season with salt, pepper, and spices. Stir all the ingredients and cook for another minute or two. The sweet potatoes might be done at this time and then that would be great timing. If they’re not just keep the pan on low heat until they are done.

Mix the ingredients for the coleslaw together in a medium-sized bowl until everything is evenly coated.

To warm the tortillas you could place them in the microwave with a damp cloth overtop or if you have a Panini press, like us, then you can pop them in there for a few seconds – not too long or they’ll be too crisp.
Assemble your tacos, add any toppings you like, and dig in!

Monday, August 25, 2014

Cheezy, Tomato-y Pasta with Corn, Peppers, and Black Beans + our 300th post!

HellOOooo to everyone on this bright Monday morning/afternoon (sorry if it isn't bright where you are)! I can hardly believe it, but this post marks our 300th post on Kitchen Grrrls! Wow!!! Thank you to everyone who has read our blog and contributed positively to it! It feels pretty good to have 300 posts. 

Food blogging has been a really fun and even rewarding experience. While we may not always post as regularly as we'd like, I hope to continue blogging as long as we can. We've come a long way I'd say and I hope that we can keep improving and creating a positive, chill place where you can find yummy vegan recipes. We don't take ourselves too seriously and I hope that's something that adds to the experience of reading our blog. I sure appreciate this space for the opportunity it has provided me to share quality time with my sister baking, cooking, and eating together. I'm so glad that we started way back in 2010! You rock Caitlin!!!

Thanks again to everyone! You're all Kitchen Grrrls!

Now to the food!

This right here is one pot magic! With the use of a single pot you can create a delicious, satisfying meal for all to enjoy. Only thing is, it's not a never-ending pot of pasta.

I really loved this pasta and it was super simple to make. It's got great flavour and lots of goodies plus the cheezy, tomato goodness puts it over the top! You'll thank yourself for making this dish! There's nothing better than a pasta dish you feel good about and that didn't take you forever to make, not that pasta dishes generally take that long. Let's put it this way, I don't think there are many that would turn this dish down. 

Cheezy, Tomato-y Pasta with Corn, Peppers, and Black Beans
Adapted from The Wholesome Dish

One box/bag of pasta; ww, gf, reg – I think rotini is best, though, because the cheezy, saucy goodness gets caught in the grooves
1 medium or large bell pepper, thinly sliced
1 medium sweet onion, thinly sliced
2 cups frozen or fresh corn
¼ - ½ cup of your favourite salsa
1 tbsp Spanish paprika
1 ½ tsp cumin
½ tsp dried oregano
1 tsp chili powder
¼ tsp chipotle chili powder
¼ tsp ground cayenne pepper
½ tsp garlic powder
½ tsp salt
½ tsp ground black pepper
4 cups vegetable broth – 2 tsp Better than Bouillon + 4 cups boiling water
1 can of black beans, rinsed and drained
½ bag pepper jack Daiya cheese, or favourite flavour

Add everything except the black beans and cheese to a large pot. Stir it around, put a lid on it, and bring to a boil.

Reduce the heat to medium-low and cover, stirring occasionally. You want some liquid at the bottom.

Remove from the heat and add the beans and cheeze. Give a nice stir to everything and make sure the cheese has melted. Put the pot back on the stove but don’t turn the element on, and stir until the beans are heated through.

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