Wednesday, February 11, 2015

Lentil and Cheeze Biscuit Casserole


Mmm cheezy biscuits. Who doesn't love 'em? 


Casseroles are the perfect meal time idea for the winter. They're always so comforting and hearty. Nothing better this time of year! 


This one is another inspiration from Rachel Ray. From an issue way back in 2007! When we ate beef (begrudgingly). It was tasty and it left quite the impression on us. I've finally gotten around to veganizing it and I couldn't be happier with the outcome. What a tasty dish! There's no doubt you'll love it too and it's quite simple despite having to make biscuits...


Don't worry there's a lazy way out for the biscuits. Nobody needs perfect biscuits anyway. They're biscuits! They're meant to be rugged ;)

Lentil and Cheeze Biscuit Casserole
inspired by Beef and Cheese Potpie from Everyday with Rachel September 2007

Ingredients
4 tbsps, Earth Balance Vegan Buttery Sticks
1-2 tbsp olive oil
1 small onion, chopped
1 carrot, diced
2 cups red lentils, rinsed and drained
1 standard large can of diced tomatoes, that might be a 28 oz can or 750 mL
1 cup vegetable broth
Herbamare and pepper
1 tsp vegan Worcestershire sauce
1 ½ cups AP flour (gluten-free if you please)
2 tsps baking powder
2 cups Daiya Cheddar Cheeze shreds, or whatever flavour you prefer
½ cup dairy-free milk

Directions
Grease an 8 X 12in baking dish (or whatever size is handy) and set aside. Preheat olive oil in a large pan over medium heat. Add onion and cook for a minute or two before adding the carrot. Cook the carrot and onion until the onion is browned and carrot is tender, about 5 mins.

Add the lentils and stir about so the carrot and onion is evenly distributed. Dump in the tomatoes and pour in the broth. Season with Herbamare, pepper, and Worcestershire; stir thoroughly and turn up the heat to medium-high heat. Once the mixture starts bubbling reduce heat to low and simmer the lentils until most of the liquid has evaporated (about 15-20 mins). Stir occasionally!

While all that jazz is happening, preheat the oven to 375˚F. Take out a large bowl and add flour, baking powder, and a pinch of salt. Use your fingers, or a pastry knife if you’re fancy, to cut in the vegan butter and cheeze. Once you’ve got coarse crumbs going on, add in the milk. You should have a shaggy-looking dough.

For nice biscuit presentation, transfer the dough to a floured surface, roll the dough out to about 1/2- inch thick. Cut out your biscuits with a large, round cookie cutter. As large as you’d like. When the lentils are ready transfer them to the baking dish and place the biscuits on top covering the entire surface of lentils.

For the lazy way, drop the dough on top of the lentils.


Place in the oven for 35 mins until the biscuits are browned and baked through. 

Sunday, February 8, 2015

Grilled Cheeze with Go Veggie Dairy Free Cheese

Well, we haven't been doing so well with our promise of posting more in 2015 but we're giving it another go! Seeing as I'm basically unemployed at this point, should be relatively easy ;)


Mmmm grilled cheese. Gooey cheese and buttery bread. And such an easy meal time idea!


My grilled cheese didn't end up quite so gooey as I would have liked but hey! it's been quite some time since I've had a grilled cheese. The lack of ooey gooey-ness is not the fault of Go Veggie Dairy-Free cheese slices because I've had grilled cheeses using it since and they have met my ooey gooey expectations. How many times have I said gooey in this post so far?


I really enjoy these Go Veggie Dairy-Free slices. I think they are pretty spot-on in replicating ordinary dairy-full (well not exactly dairy-full but...non-vegan :s) cheese slices.

These slices do have carrageenan in them, much to my dismay I realized this after purchasing them. I wasn't being a saavy shopper...womp womp. So, if you have a problem with that then these slices aren't for you. But if you're not convinced that carrageenan is bad for you then by Jove! you've found yourself a new favourite vegan cheese slice.


Vegan Grilled Cheese (because you need a recipe)

Ingredients
 2 slices of whole wheat bread (gluten-free for some)
1 tsp of vegan margarine
1 1/2 to 2 slices of Go Veggie Dairy-Free cheese slices
2 or 3 slices of a beefsteak tomato (or whatever is in season/available), thinly sliced
a little sprinkle (or crack) of black pepper

Directions
Take two slice of bread, put enough cheese on to cover the surface of one slice of bread, entirely. Layer on your tomato slice(s), sprinkle some black pepper over the tomato and close up that sandwich. Margarine-ize one side of the sandwich, place that side down on a pan pre-heated over medium heat and then smear some margarine on the opposite side. Wait til golden to flip, about 5-7 mins and then cook til golden on the other side.

Yay!!! Grilled cheese goodness!

Monday, January 12, 2015

Peanut Butter Chocolate Chip Sprinkle Cookies AKA the best, most exciting cookies ever!


These cookies put a smile on my face...and my belly :) They're the most ingenious creation and I am so glad Marly, of Namely Marly, made these cookies happen. 


They're fun and bright and festive. Happy New Year!! It's 2015!!!!! We hope everyone had a wonderful holiday season! We didn't get a chance to say that yet.


These are perfect celebratory cookies and NOT just for celebrating the new year. But for celebrating each day, hour, minute, and second. You don't have to wait for a new year to celebrate (or start afresh for that matter but that's another tangent) because each moment is cause for celebration. 


Baking these cookies is a celebration in itself. 


Life is rarely made up of grand, luxurious events but is instead comprised of the little day to day tasks and activities in which we are to find joy, awe, and inspiration.


At least that's my belief and I don't think it's a bad one ;)

Sometimes I might fall off the wagon but I do my best to get back on there ;)


Bake these sprinkle PB cookies and you'll know what I mean about finding joy in everyday moments :) 

Peanut Butter Chocolate Chip 
Sprinkle Cookies
Adapted from Namely Marly

Ingredients

½ cup vegan margarine
½ cup peanut butter
1 ½ cup sugar
2 tbsp ground flax
2 tbsp corn starch
½ cup unoriginal unsweetened almond milk
1 tsp apple cider vinegar
2 tsp vanilla extract
2 ½ cups AP flour
1 tsp baking soda
½ tsp table salt
1 cup dairy-free chocolate chips
½ cup sprinkles (the original recipe calls for 1 cup which makes your cookies extra sprinkle-laden which is amazing, I just didn’t want to use up all of our sprinkles)

Directions

Cream together the margarine, peanut butter, and sugar with an electric mixer in a large bowl until light and fluffy.

In a small bowl or measuring cup, combine flax, corn starch, milk, vinegar, and vanilla extract, stir to combine. With the beaters on, slowly stream the liquid mixture into the large bowl.

Sift the flour, baking soda, and salt into a separate bowl. Pour the flour mixture into the peanut butter mixture and use mixers to combine. Add the chocolate chips and sprinkles until thoroughly incorporated.

Cover dough and place in the freezer for an hour or fridge for two. When the time is up turn the oven on to 350˚F.

Use a cookie scoop or tablespoon to form the cookie balls. Place them an inch and a half apart, flatten them with a fork. Put them in the oven to bake for 7-8 mins and put the remaining mixture back in the freezer.  

Remove the cookie sheet from the oven and allow the cookies to cool for 5 mins or so before placing them on the cookie rack.

Bake up the rest of the cookies and enjoy!

Thursday, January 8, 2015

Famoso Pizzeria Vegan Primavera Pizza


Famoso Neapolitan Pizzeria is a Canadian pizza chain that originated in Alberta. But we, however, have only eaten at the Annex location in Toronto. Oh ma'am, is this pizza good!!!

This is the Primavera pizza which is made vegan by substituting Daiya cheese for the dairy cheeses. The crust is thin and chewy, there are plenty of veggies and they are super flavourful. It's a white pizza, so instead of tomato sauce they use garlic and olive oil for the base.


Oh, you have no idea how much we love this pizza! We have only positive things to say about Famoso but I know some people think the ordering system is weird, which it kinda is, but that doesn't affect my opinion of the joint. We've only ever had the primavera pizza but we're so pleased with it, I don't know if we're willing to venture another.

Vegans, vegetarians, and carnivores alike will enjoy Famoso Neopolitan Pizzeria. 
P.S. They have soups, salads, and sandwiches, too.

Tuesday, December 23, 2014

Chocolate Christmas Cupcakes

I know cupcakes aren't your traditional holiday fare but sometimes the stomach wants what the stomach wants. Our stomachs wanted chocolate fudgy cupcakes... and these babies DELIVERED! It's almost Christmas so we baked these little beauties in some festive liners and popped in some fun toothpicks! Voila! Christmas Cupcakes! 


For the record, these are the best cupcakes we have ever made. It must have been all the love we put into them!


Vegan Chocolate Cupcakes with Mocha Frosting
Recipe by Post Punk Kitchen

1 cup almond milk (or your favorite non-dairy milk)
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract 

1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular (or a mix of both)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt


Preheat oven to 350 F.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla and almond extract and mix well. 

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK). 

Put liners in cupcake pan. Pour in the batter and bake for 16-18 minutes, until a toothpick inserted through the center comes out clean.

Chocolate Buttercream Frosting 

Ingredients
1/4 cup margarine, softened
1/4 shortening
1/2 cup unsweetened cocoa powder, sifted
21/2 cups powdered sugar, sifted
3 Tbs soymilk
1 1/2 tsp pure vanilla extract

Directions
Cream margarine and shortening together. Mix in cocoa powder. Add powdered sugar 1/2 cup at a time with a tablespoon of soymilk after each 1/2 is added. When everything is combined, add vanilla and beat until fluffy. 

Tuesday, December 16, 2014

Walnut Brownies with So Delicious Mint Marble Fudge Ice Cream


Brownies are wonderful things, aren't they? So rich and chocolatey. 


We've been out of the brownies game for a while, making mostly cookies. This recipe was a great comeback recipe. And we just couldn't leave good enough alone so we topped these beautiful brownies off with some So Delicious Mint Marble Fudge Ice Cream!


Vegan Walnut Brownies
Adapted from veganbaking.net

Ingredients
3 tbsp water
2 tbsp flax meal
1 ¾ cup AP flour
¼ tsp baking soda
7 tbsp cocoa powder
½ cup chocolate chips
¾ tsp salt
¼ cup boiling water
1 ½ cups organic sugar
6 tbsp Earth Balance Buttery Sticks
1 ½ tsp vanilla extract
½ cup chopped walnuts

Directions
In a small bowl or cup mix together the water and flax. Let sit for 10 mins or until congealed. Preheat oven to 350˚F and line an 8x8 inch pan with parchment paper.

In a medium bowl whisk together flour and baking soda. In another medium bowl add cocoa powder, chocolate chips, salt, and boiling water. Mix thoroughly until chocolate has melted and everything is incorporated. Next, add the flax egg, sugar, Earth Balance, and vanilla. Mix until you have one homogenous mixture. Now, throw in the nuts.

Add the flour a little at a time. It’ll get tough at the end, so get out your wooden spoon or use your hands but whatever you do don’t over mix! Did I scare ya?

Transfer to the baking dish and bake for 25 mins. Once it’s down place it on a cooling rack for an hour. When the hour’s up lift the brownies out of the baking dish and allow to cool completely.
  

Saturday, December 13, 2014

Vegan Magical Bars

Aaaaand we're back with yet another Christmas cookie for your viewing pleasure! This time we have a classic gone vegan - Magic Bars! I don't know many people who don't enjoy the combination of coconut, nuts, chocolate and graham crackers.


The perfect thing about these cookies/bars, is that they freeze really well so you can make them well in advance of your holiday festivities. Score!


Vegan Magical Bars 
Recipe from Vegan Cookies Invade Your Cookie Jar

Ingredients
1.75 cups coconut milk from can
2/3 cup vegan dark brown sugar
2 cups vegan graham cracker crumbs
1/2 cup melted vegan margarine
2 tablespoons vegan cane sugar
1 1/2 cups chocolate chips
2 cups flaked, sweetened coconut
1 cup pecans, chopped

Directions
In a large saucepan, whisk together coconut milk and brown sugar over medium high heat. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool while preparing the crust.

Preheat oven to 350°F. Line a 13 x 9 x 2 inch baking pan with parchment paper. In a large bowl, combine graham cracker crumbs, melted margarine and sugar; mix well to moisten crumbs completely. Firmly press mixture into prepared pan, pressing evenly from center to sides of pan.

Pour warm coconut milk mixture evenly over crumb base. MAKE SURE THE COCONUT MILK MIXTURE HAS COOLED COMPLETELEY OTHERWISE IT WILL RUIN YOUR CRUST! Top with an even layer of chocolate chips, flaked coconut and nuts, in that order. Firmly pat everything down until coconut milk mixture soaks upward into the toppings. Bake for 28-30 minutes or until coconut is deeply golden and filling is bubbling, remove from oven and let entire pan cool on a wire rack for 15 minutes. 

Transfer pan to the refrigerator to completely cool and firm up for at least 4 hours, even better overnight or until very firm. Use a sharp, heavy knife to run along the edges of bars, slide bars on parchment paper out of pan onto a cutting board then to slice into 24 squares. 




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