Sunday, June 30, 2013

Vegan Coconut Carrot Cupcakes with Vanilla Buttercream Frosting


One day I was overcome with the urge to make something carrot cake-y but didn't really feel like making a cake. Solution: cupcakes! One of our favorite vegan YouTubers The Sweetest Vegan had just the recipe I was looking for so I quickly made these and used some Vanilla Buttercream Frosting we had left over from some earlier cupcakes


Vegan Carrot Cake Cupcakes with Vanilla Butter Cream Frosting

Ingredients:
1 cup whole wheat flour
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 cup raw sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
2 1/2 cups shredded carrots
1 cup almond milk


Directions:
Preheat oven to 350 degrees F. and line a cupcake tine with 12 paper liners.
In a large bowl, whisk together whole wheat flour, all purpose flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
In a separate bowl, whisk together raw sugar, canola oil, vanilla extract, and vinegar.
Add the wet ingredients to the dry ingredients and whisk to together to combine.
Gradually mix in shredded carrots. You want a lot of carrots, but you do not want them to take over and become the majority of the cupcake batter.
Stir in almond milk to moisten the batter to a cupcake consistency.
Use an ice cream scooper to evenly distribute the cupcake batter throughout the line cupcake tin.
Bake for 20 minutes. When a toothpick can be inserted into the center of a cupcake and removed with few to no crumbs, they are done. Cool before frosting.



Thursday, June 27, 2013

Hearty Vegan Chocolate Chip Oatmeal Pancakes


Oh, pancakes! How we love you! Especially when you have chocolate chips. 


There are a ton of pictures of these pancakes because we loved/love them. The chocolate chips and the oaty goodness captured out hearts, eyes, and taste buds. 



Hearty Vegan Chocolate Chip Oatmeal Pancakes

Ingredients:
1 ripe medium banana
1/3 cup sugar-free apple sauce
2 teaspoon baking powder
1 1/2 teaspoon white sugar
2 Tbsp flaxseed meal + ¼ cup water (mix together for 2 flax eggs)
1/4 teaspoon salt
2 tablespoons all-natural peanut butter
2 tablespoons vegetable oil
1/4 cup + 2 tbsp tablespoons almond milk
1 cup quick cook oats
1/2 cup whole wheat white flour
1/2 cup chocolate chips
Oil for pan/skillet

Directions:
Heat pan to medium heat with oil.
Mash banana together with baking powder and apple sauce in a medium mixing bowl.
Add the sugar, flax eggs, salt, peanut butter, vegetable oil and almond milk and mix until smooth although it will still be chunky.
Add oats and flour and continue to mix until the dough is thick and all the flour is incorporated.
Add in chocolate chips.
Scoop into the pan. Due to their thickness, you will have to pay close attention for little tiny air bubbles to pop then flip... or just see when the bottom is golden!

Enjoy. You can add extra chocolate chips if you would like (we grant you permission).



Monday, June 24, 2013

Follow Kitchen Grrrls on Bloglovin'!

Follow on Bloglovin

 As many of you already know, Google Reader will no longer exist as of July 1st. If you enjoy reading our blog and would like to continue to do so, please follow us on Bloglovin'

You can click the button above to follow our blog once you create a Bloglovin' account. It's super easy and you can even import all of the blogs you follow (including ours) with a simple click of the mouse. 

To import all the blogs you follow on Google Reader to Bloglovin', just click here: bloglovin.com/import/reader.

To learn more about Bloglovin', check out this blogpost.

Not feeling Bloglovin'? Check out these other Google Reader replacement suggestions.  

Thanks, 
Caitlin and Riley


Monday, June 17, 2013

Vegan Coconut Oil Chocolate Chip Cookies


Coconut and chocolate is one of the classiest flavour combinations, in our opinion. It's also one of the tastiest (PB & C still wins!). These cookies bring together coconut and chocolate in a really simple and delicious way. Tropical Traditions was nice enough to send us a jar of Gold Label Virgin Coconut Oil for unbiased review. We were delighted! It really is a delicious variety of coconut oil - perfect consistency and a true coconut taste that bakes up extremely well in these cookies. The coconut oil really makes for a chewy and soft cookie - much like shortening but more flavorful. Pure decadence in a cookie!


Vegan Coconut Oil Chocolate Chip Cookies
Adapted from Veronica's Cornucopia

Ingredients:
1/4 cup virgin coconut oil, measure as a solid then melt and cool (we used Tropical Traditions Gold Label Virgin Coconut Oil*)
1/3 cup packed brown sugar or raw sugar
1 tablespoon agave nectar or maple syrup
1 tablespoon almond or coconut milk
1 teaspoon pure vanilla extract or coconut extract for even more coconut flavour
1/4 teaspoon baking soda
1/8 teaspoon salt
¾ cup whole wheat white flour
¼ cup shredded unsweetened coconut
1/3 cup semisweet chocolate chunks

Directions:
Preheat oven to 350 degrees F and line a baking sheet with parchment or a silpat.

In a small mixing bowl combine the coconut oil, brown sugar, agave/maple syrup, milk, and vanilla/coconut extract. Stir until blended, then add the baking soda and salt and stir well. 
Add the flour and mix well, then stir in the shredded coconut and chocolate. 
Roll the dough into 12 balls. Place on prepared baking sheet and bake for 10 minutes, or until golden at the edges. 
Once removed from the oven you can press the cookie down to flatten or manipulate their shape as you like. Allow to cool on baking sheet for five minutes, then place on a cooling rack to cool completely. 
Store in an airtight container for optimal freshness and softness.


*Tropical Traditions Gold Label Virgin Coconut Oil was provided for unbiased review. To purchase your own jar, visit Tropical Traditions online.

Monday, June 10, 2013

Vegan Apple Peanut Butter Cookies


These cookies are the perfect old-timey tasting treats that make you think of baking and enjoying with your grandparent(s). They're perfectly soft yet chewy and the apple makes them almost healthy (almost!). I wasn't sure initially how the peanut butter and apple would jive together but they worked to make the most delicious pairing in this cookie! Try them for yourselves - you won't be disappointed.


And yes there is shortening in these cookies but that's the secret to soft and chewy goodness! We used Earth Balance shortening which is pretty great.


Apple Peanut Butter Cookies
Recipe by The Tolerant Vegan
Makes 24 cookies
Ingredients

1 tablespoon ground flax
3 tablespoons water
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup vegetable-based shortening
1/2 cup chunky natural peanut butter
1/2 cup white or raw sugar
1/2 cup packed brown sugar
1/4 cup unsweetened applesauce
1/2 teaspoon vanilla extract
1 apple, peeled, cored and diced

Directions

Preheat your oven to 375 degrees Fahrenheit. In a small bowl or cup, stir together the ground flax and water. Set aside. In a medium bowl, whisk together the flour, baking soda, salt and ground cinnamon. In a separate bowl, use a hand mixer on low-medium speed to cream together the shortening, peanut butter, sugar, brown sugar and vanilla. Add the wet ingredients to the dry ingredients and mix until fully combined. Stir in the flax egg and the applesauce. Fold in the diced apples.
Drop spoonfuls of the batter onto a baking sheet lined with parchment paper, about 2 inches apart.  Bake for 10-12 minutes, or until the cookies are golden brown. Remove from the oven and allow the cookies to cool for 5 minutes on the pan as they are quite soft and breakable when hot! Transfer the cookies to a wire rack and allow to cool completely. Try to restrain yourself because these are yummy!!

Saturday, June 8, 2013

Refreshing Disney Treats - Plaza Ice Cream Parlour (Vegan)


These treats were very much needed!

Here's the sitch: Frontierland, Magic Kingdom. Our mom waiting in direct sun during the middle of the day (about 30 degrees C) for about 50 minutes waiting to get a picture of Caitlin and I riding down Splash Mountain. 

Needless to say she was about to pass out by the time we reached her. 


We quickly made our way to Main Street, U.S.A, Magic Kingdom in search of some refreshments. And Plaza Ice Cream Plaza sure did deliver!!


We picked up the Raspberry No Sugar Added Sorbet for our Momma in the kid's size - it's too cute to resist and she looooves chocolate - while we went for a mixed double scoop Tofutti - that's a scoop of chocolate and vanilla.

We took our treats to the Tomorrowland Terrace which is literally our favourite place to catch a reprieve from the crowds. You get a full view of Cinderella's castle plus the Tomorrowland ambiance! 


You have NO idea how badly I wish I could be there right now, like seriously! We're talking a BIG Disney fan right here and now a big fan of Tofutti frozen dessert!

Tuesday, June 4, 2013

Vegan Peanut Butter Chocolate Oreo No-Bake Pie


We have had some seriously hot weather here and that usually deters us from turning on the oven. It definitely doesn't deter us from making desserts however! We whipped up this easy no-bake pie in less than 20 minutes (minus chilling time) to enjoy on a hot spring evening. It was delicious and we definitely did not always eat it in nice little slices as shown here. We pretty much ate it from the pie tin - and we loved it that way. Sometimes that's the best way to eat pie. 



Peanut Butter Chocolate Oreo No-Bake Pie
Adapted from The Baking Bird

Pudding Filling
2 cups vegan chocolate chips
1/2 cup soymilk
1 1/2 cups peanut butter
1 12-oz pkg soft or silken tofu

Newman O Pie Crust
Mix together and press into a 9-inch pie pan then refrigerate while preparing the filling: 
1 1/4 cups Newman O's cookies (crumbled in blender)
1/4 cup vegan margarine

In a large double broiler, melt the chocolate chips and soymilk on medium heat, stirring until smooth and creamy. In a food processor, blend the peanut butter and tofu together until smooth. Pour into the melted chocolate and stir together until smooth. Pour evenly into prepared crust. Smooth top with back of spoon. Refrigerate for at least 2 hours (or freeze) before serving. Makes 1 pie.

Sunday, June 2, 2013

Butter Chicken Roti on College



Yeah, we ate it in the car 'cause that's how we roll. Get it?

Butter Chicken Roti recently opened on College St. near Bathurst (in Toronto). We were eager to try it as they touted having vegan options. It is positively delicious. 

This is the Mixed Vegetable which comes with cauliflower, peas, and potatoes. I recently discovered that this is not a vegan option and the only vegan roti is the Chana Masala. When I ordered the Mixed Veg I did ask if it was vegan and got a "yes" so I'm confused. Haha, does anyone know the truth?

This roti is serious! You lift that box and it is heavy. There's no messing around this is for hungry people.



The flavour is great and the vegetables are fresh. The roti itself is light and chewy.

I loved this. 


There are plenty of options for vegheads (vegan and vegetarian) and carnivores.




It most definitely must be eaten with a fork and knife (they provide biodegradable ones!) but when you get to the end you can pick it up and hold it between your fingers as you devour the last bite.


Butter Chicken Roti on Urbanspoon
Related Posts Plugin for WordPress, Blogger...