tag:blogger.com,1999:blog-91207798242203796882024-03-13T07:48:21.803-04:00Kitchen Grrrls.Easy and delicious vegan recipes from two sisters who love cooking, eating and photography.Rileyhttp://www.blogger.com/profile/11467648876975839467noreply@blogger.comBlogger410125tag:blogger.com,1999:blog-9120779824220379688.post-22021489424848749212021-04-27T10:05:00.001-04:002021-04-27T10:05:12.684-04:00Veganized Rustic Tortellini Soup from Grilled Cheese Social<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IR6_b4wUe-g/YIgWLxP-wKI/AAAAAAAAI4E/UD9dLsy34QgzcQBVIT1GNJnd9eAWHFbLgCLcBGAsYHQ/s2048/DSC_9458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1356" data-original-width="2048" height="424" src="https://1.bp.blogspot.com/-IR6_b4wUe-g/YIgWLxP-wKI/AAAAAAAAI4E/UD9dLsy34QgzcQBVIT1GNJnd9eAWHFbLgCLcBGAsYHQ/w640-h424/DSC_9458.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><p style="text-align: left;">We grew up travelling to New Smyrna Beach, Florida each April, and it's a place that completely has our hearts. We haven't been there in ages but following <a href="https://www.instagram.com/grilledcheesesocial/?hl=en">Grilled Cheese Social</a> (MacKenzie Smith) on Instagram fulfills our longing for NSB. MacKenzie Smith is a chef at Black Dolphin Inn and <a href="https://grilledcheesesocial.com/">food blogger</a> (not vegan but has a few vegan recipes). We don't believe in perfection but her life looks pretty darn sweet and she has the sweetest lil babe, so if you enjoy looking at food and embracing the beach life give her a follow. Okay, now to this soup! </p><p style="text-align: left;">We saw <a href="https://grilledcheesesocial.com/2020/12/03/rustic-tortellini-soup/">this soup</a> posted to Instagram and we were drooooling. And then we recently found VEGAN CHEESE TORTELLINI at our local grocery store, Metro. We miss tortellini, so finding some was extremely exciting. I don't see them on the O'Sole Mio company website, which is disappointing, but hopefully they aren't gone for good. There's also a beefless variety, which is quite tasty. </p></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lczVItZqIGI/YIgWL5QrCoI/AAAAAAAAI38/gK5-CTf4Eq8zCTz_-e__tgYFBN7CyXU2gCLcBGAsYHQ/s2048/DSC_9462.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1356" height="640" src="https://1.bp.blogspot.com/-lczVItZqIGI/YIgWL5QrCoI/AAAAAAAAI38/gK5-CTf4Eq8zCTz_-e__tgYFBN7CyXU2gCLcBGAsYHQ/w424-h640/DSC_9462.JPG" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">This is a decadent and delicious soup. I know the temps are getting warmer but we have a rainy week here and this would be the perfect dish to snuggle up with on a rainy evening. It has so much flavour and a variety of textural elements that make it super pleasing to eat. The carrots, broccoli, and kale are like little treasures and compliment the beans and tortellini so well. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zbOlIPN5Nsk/YIgWLwS6QGI/AAAAAAAAI4A/jzvrYGTmZTc8s3-O6ImNo4CGZXAatGIdQCLcBGAsYHQ/s2048/DSC_9465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1356" height="640" src="https://1.bp.blogspot.com/-zbOlIPN5Nsk/YIgWLwS6QGI/AAAAAAAAI4A/jzvrYGTmZTc8s3-O6ImNo4CGZXAatGIdQCLcBGAsYHQ/w424-h640/DSC_9465.JPG" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">You will be so satisfied with this soup but having some crusty bread on the side would be an excellent addition. When isn't crusty bread a good idea? </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kOeEb_eAIOM/YIgWMVchW-I/AAAAAAAAI4I/wvGJhuIjEJEkpvWcvObz-q_X2_NRRkxJgCLcBGAsYHQ/s2048/DSC_9470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1356" height="640" src="https://1.bp.blogspot.com/-kOeEb_eAIOM/YIgWMVchW-I/AAAAAAAAI4I/wvGJhuIjEJEkpvWcvObz-q_X2_NRRkxJgCLcBGAsYHQ/w424-h640/DSC_9470.JPG" width="424" /></a></div><br /><p><span style="font-size: x-large;"><b>Veganized Rustic Tortellini Soup</b></span></p><p>adapted from <a href="https://grilledcheesesocial.com/2020/12/03/rustic-tortellini-soup/">Grilled Cheese Social</a> </p><p><b>Ingredients</b></p><p>2 tbsp olive oil</p><p>1 medium onion, chopped </p><p>4 small carrots, chopped</p><p>1 tsp Italian seasoning</p><p>1 14.5 oz can of tomatoes</p><p>6 cups vegetable broth</p><p>2 cups broccoli florets</p><p>1 can romano beans</p><p>1 large clove garlic, minced</p><p>2 cups kale, fresh or frozen</p><p>2 tbsp nutritional yeast</p><p>1 cup cashew cream*</p><p>2 cups vegan cheese tortellini like O'Sole Mio</p><p>salt and pepper to taste</p><p><b>Directions</b></p><p>In a large pot heat olive oil then add onion, carrots, salt, and Italian seasoning. Saute over medium heat for about 10 minutes, stirring often. </p><p>Add the tomatoes, broth, broccoli, and beans. Simmer for 20 minutes.</p><p>Add garlic, nutritional yeast, cashew cream, and tortellini for 5 to 10 minutes or until tortellini are cooked.</p><p>Taste for salt and pepper.</p><p>Serve and enjoy!</p><p>*To make the cashew cream: soak 1 cup of raw cashews for two or more hours. Drain the cashews and place in a high speed blender with 1/2 cup water. Blend until smooth. </p><p><br /></p><p><br /></p>Rileyhttp://www.blogger.com/profile/11467648876975839467noreply@blogger.com0tag:blogger.com,1999:blog-9120779824220379688.post-53993507398513691962021-03-23T16:02:00.006-04:002021-03-23T16:02:54.104-04:00Vegan Garlic Knots That Will Never Let You Down<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;">Honestly, I am not sure if there is any food better than garlic knots. Living in Canada, garlic knots aren't really a thing like they are in the USA. This is a crying shame because it wasn't until the last 10 years of our lives did we finally experience garlic knots in all their glory.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Well, we first tried garlic knots at the amazing <a href="http://www.ethosvegankitchen.com/" rel="nofollow">Ethos Vegan Kitchen</a> in Winter Park, FL on vacation many years ago and it took us until now to recreate them for ourselves. We've also sampled the vegan garlic knots from <a href="https://www.allentownpizza716.com/" rel="nofollow">Allentown Pizza</a> in Buffalo, NY (TO DIE FOR). </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">The recipe we used as our base was from <a href="https://schoolnightvegan.com/home/vegan-garlic-knots/" rel="nofollow">School Night Vegan</a> and we made some adjustments to the ingredients with great success so we are sharing with you - the five people who still read our blog (we love you!).</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Prepare yourselves for a million garlicky goodness photos of garlic knots. Grab a napkin to catch the drool. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mKE7LTYgc1s/X7qpIRN--pI/AAAAAAAAbWI/qp4Udnemg8MIgpjY9AN59IgLrEFoUh7MwCLcBGAsYHQ/s2048/garlic-knots-fg2.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="vegan garlic knots" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-mKE7LTYgc1s/X7qpIRN--pI/AAAAAAAAbWI/qp4Udnemg8MIgpjY9AN59IgLrEFoUh7MwCLcBGAsYHQ/w640-h640/garlic-knots-fg2.JPG" title="vegan garlic knots" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-sFkxlHDn5lU/X7qooljOOvI/AAAAAAAAbVQ/8DHJ-oiDmuMUtMVZg6E64zKiv23kIYioACLcBGAsYHQ/s2048/garlic-knots-2.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="vegan garlic knots" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://1.bp.blogspot.com/-sFkxlHDn5lU/X7qooljOOvI/AAAAAAAAbVQ/8DHJ-oiDmuMUtMVZg6E64zKiv23kIYioACLcBGAsYHQ/w640-h426/garlic-knots-2.JPG" title="vegan garlic knots" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">While they might not be as magical as the finished product, look at how beautiful and golden the bread knots themselves are. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">The secret to golden vegan baked goods is using oat milk. We learned that from <a href="https://www.americastestkitchen.com/guides/vegan/about-atk-our-cookbook#:~:text=In%20Vegan%20for%20Everybody%2C%20America's,and%20vegetables%2C%20and%20even%20baking." rel="nofollow">America's Test Kitchen</a> and we haven't looked back since. The picture speaks for itself!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cwK5KLFhFvM/X7qot6BK96I/AAAAAAAAbVg/g7XyfT2MoEgCrKqILGZofhtBKMhig6U0ACLcBGAsYHQ/s2048/garlic-knots-5.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Bread knots vegan" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://1.bp.blogspot.com/-cwK5KLFhFvM/X7qot6BK96I/AAAAAAAAbVg/g7XyfT2MoEgCrKqILGZofhtBKMhig6U0ACLcBGAsYHQ/w640-h426/garlic-knots-5.JPG" title="Bread knots vegan" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Get a load of this salty, buttery Garlic & Basil Topping that will coat every nook and cranny of the Vegan Garlic Knots. Can you smell the garlic?</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DyLzgnXsdas/X7qopNSKjXI/AAAAAAAAbVY/Hgt2kmjfSUs8tIY5QMrfqg77kCN1xKbgQCLcBGAsYHQ/s2048/garlic-knots-4.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan garlic butter garlic knots" border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-DyLzgnXsdas/X7qopNSKjXI/AAAAAAAAbVY/Hgt2kmjfSUs8tIY5QMrfqg77kCN1xKbgQCLcBGAsYHQ/w426-h640/garlic-knots-4.JPG" title="Vegan garlic butter garlic knots" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">And here they are taking a nice bath in the Vegan Garlic & Basil Topping</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cwxG_ny6Pm0/X7qoouj6IhI/AAAAAAAAbVU/gOfP6BI80S4Fb75mv4sjjBIOEJOI9Kx3ACLcBGAsYHQ/s2048/garlic-knots-3.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan garlic butter garlic knots" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://1.bp.blogspot.com/-cwxG_ny6Pm0/X7qoouj6IhI/AAAAAAAAbVU/gOfP6BI80S4Fb75mv4sjjBIOEJOI9Kx3ACLcBGAsYHQ/w640-h426/garlic-knots-3.JPG" title="Vegan garlic butter garlic knots" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Everybody in the pool! Look at all the little garlic bits getting into the knots. Mmmm... I need to remake these STAT.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UuQfVFAGVgE/X7qot_EpEdI/AAAAAAAAbVk/acjmsqxS-noF-cDMR8ZdO-EUYM4PqqbMQCLcBGAsYHQ/s2048/garlic-knots-6.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Garlic knots recipe" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://1.bp.blogspot.com/-UuQfVFAGVgE/X7qot_EpEdI/AAAAAAAAbVk/acjmsqxS-noF-cDMR8ZdO-EUYM4PqqbMQCLcBGAsYHQ/w640-h426/garlic-knots-6.JPG" title="Vegan Garlic knots recipe" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">And just for good measure, we mixed them around with a spatula to make sure all the garlic made it onto the knots. No waste here! We also used delicious, local garlic from <a href="http://www.thecuttingveg.com/" rel="nofollow">The Cutting Veg</a>.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Emvnd63RLOs/X7qotpNtS6I/AAAAAAAAbVc/7Fgj1h9nFxQ2dt4xmhMDAjBtKS1VYyfogCLcBGAsYHQ/s2048/garlic-knots-7.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Garlic knots recipe" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://1.bp.blogspot.com/-Emvnd63RLOs/X7qotpNtS6I/AAAAAAAAbVc/7Fgj1h9nFxQ2dt4xmhMDAjBtKS1VYyfogCLcBGAsYHQ/w640-h426/garlic-knots-7.JPG" title="Vegan Garlic knots recipe" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">We had to get a few beauty shots because these vegan garlic knots are exactly that... beautiful. Don't you agree?</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hfMprm8ZtZ0/X7qow-_vwjI/AAAAAAAAbVo/CHRkYDzl358TGG9Zt4ebYWj8H4BrdbKdwCLcBGAsYHQ/s2048/garlic-knots-8.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Garlic knots recipe" border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-hfMprm8ZtZ0/X7qow-_vwjI/AAAAAAAAbVo/CHRkYDzl358TGG9Zt4ebYWj8H4BrdbKdwCLcBGAsYHQ/w426-h640/garlic-knots-8.JPG" title="Vegan Garlic knots recipe" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-A0rCIC6RdPU/X7qoxZitW8I/AAAAAAAAbVs/Kr1iJDZQc_Ue5G0nXHJwMHpDwasY80ApgCLcBGAsYHQ/s2048/garlic-knots-9.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Garlic knots recipe" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://1.bp.blogspot.com/-A0rCIC6RdPU/X7qoxZitW8I/AAAAAAAAbVs/Kr1iJDZQc_Ue5G0nXHJwMHpDwasY80ApgCLcBGAsYHQ/w640-h426/garlic-knots-9.JPG" title="Vegan Garlic knots recipe" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7KkBJB7MNT8/X7qolEfjruI/AAAAAAAAbVM/XnKAFYkIIDEywvkfHfxvg7YgtSTRcb0AgCLcBGAsYHQ/s2048/garlic-knots-10.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Garlic knots recipe" border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-7KkBJB7MNT8/X7qolEfjruI/AAAAAAAAbVM/XnKAFYkIIDEywvkfHfxvg7YgtSTRcb0AgCLcBGAsYHQ/w426-h640/garlic-knots-10.JPG" title="Vegan Garlic knots recipe" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">And we had to get an action pull apart shot so you can see that we aren't kidding when we say these garlic knots are soft, stretchy and delicious. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--F7mRYI4Z_I/X7qokyXAAUI/AAAAAAAAbVI/G7j10ei79bYALrSksFTOOKRvZrglf-v2gCLcBGAsYHQ/s2048/garlic-knots-11.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan garlic knot" border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/--F7mRYI4Z_I/X7qokyXAAUI/AAAAAAAAbVI/G7j10ei79bYALrSksFTOOKRvZrglf-v2gCLcBGAsYHQ/w426-h640/garlic-knots-11.JPG" title="Vegan garlic knot" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Almost at the recipe. We just want to make sure you're totally sold before you start gathering ingredients for yourself. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DxuSG5i1BW4/X7qpILAk1II/AAAAAAAAbWE/9pffKmPl-34uiIv6hVVZZj8TExP5FJoyQCLcBGAsYHQ/s2048/garlic-knots-fg1.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="vegan garlic knots" border="0" data-original-height="2048" data-original-width="1942" height="640" src="https://1.bp.blogspot.com/-DxuSG5i1BW4/X7qpILAk1II/AAAAAAAAbWE/9pffKmPl-34uiIv6hVVZZj8TExP5FJoyQCLcBGAsYHQ/w606-h640/garlic-knots-fg1.JPG" title="vegan garlic knots" width="606" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zf7aLurGmJg/X7qokncpCsI/AAAAAAAAbVE/Telxph3ZcVov0h1xTKe8vH3a6c0rJZhGQCLcBGAsYHQ/s2048/garlic-knots-1.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="vegan garlic knots" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://1.bp.blogspot.com/-zf7aLurGmJg/X7qokncpCsI/AAAAAAAAbVE/Telxph3ZcVov0h1xTKe8vH3a6c0rJZhGQCLcBGAsYHQ/w640-h426/garlic-knots-1.JPG" title="vegan garlic knots" width="640" /></a></div><br /></div><h1 style="text-align: left;"><b>Vegan Garlic Knots</b></h1><h4 style="text-align: left;"><i>Adapted from <a href="https://schoolnightvegan.com/home/vegan-garlic-knots/" rel="nofollow">School Night Vegan</a> (be sure to visit his blog because his detailed instructions are very helpful)</i></h4><h3 style="text-align: left;"><b>Ingredients</b></h3><p class="MsoNormal"><i>Bread Knots<o:p></o:p></i></p><p class="MsoNoSpacing">230 ml original unsweetened oat milk (you could use almond but oat milk makes the knots nice and golden)</p><p class="MsoNoSpacing">2 tbsp granulated sugar</p><p class="MsoNoSpacing">1 1/2 tsp instant yeast</p><p class="MsoNoSpacing">360 grams all purpose flour</p><p class="MsoNoSpacing">1 tsp pink himalayan salt</p><p class="MsoNoSpacing">30 ml olive oil (<b>divided into 20 ml and 10 ml</b>)</p><p class="MsoNoSpacing">1 tbsp all purpose flour</p><p class="MsoNoSpacing">2 tsp garlic powder</p><p class="MsoNormal"><i><br /></i></p><p class="MsoNormal"><i>Garlic and Basil
Topping</i></p><p class="MsoNoSpacing">1/3 cup Earth Balance (make sure whatever vegan butter/margarine you use, it's tasty on its own because this will flavour all the hard work you've done!)</p><p class="MsoNoSpacing">4-6 cloves garlic, finely minced (you can use more or less depending on how big your cloves are and how garlicky you want the knots)</p><p class="MsoNoSpacing">2 tbsp fresh basil, finely chopped (or if you
don’t have fresh, use 1 tsp of dried basil or parsley)</p><p class="MsoNormal">
</p><p class="MsoNoSpacing">1/2 tsp pink himalayan salt</p>
<h3 style="text-align: left;"><b>Instructions</b></h3>
<p class="MsoNormal"><i>Make the Bread Knots<o:p></o:p></i></p>
<p class="MsoNormal">Pour oat milk into a small saucepan and warm over low heat. You
know when the milk is warm enough when you touch it and it feels like the
tiniest bit warm. We learned that in the past we were using too hot of a liquid
when working with yeast thereby killing it. It should just be the tiniest bit
warmer than your body temperature.</p>
<p class="MsoNormal">Remove the saucepan from the heat, pour into a small glass
bowl. Add the sugar and yeast. Let it sit for about 30 seconds, then stir it
around and let it sit so the yeast can bloom for about five minutes. The yeast
should look foamy at the end of five minutes.</p>
<p class="MsoNormal">Find a big bowl and mix together the flour and sea salt. We
have a giant metal bowl for bread making and it helps a lot. Make sure your
utensils are room temperature or warmer so as not to deactivate the yeast.</p>
<p class="MsoNormal">Add 20 ml of olive oil to the yeast mixture and mix well. Now
pour the yeast (liquid) mixture into the flour. Mix around – it will be messy
and that is okay. Don’t overwork it now. Just get the liquid over most of the
flour and then cover with a damp tea towel and leave to hydrate the flour for
10 minutes. </p>
<p class="MsoNormal">Once the ten minutes are up, turn the dough onto a clean
surface (not floured!) and knead for two minutes. Since we added oil, you don’t
need to use flour to prevent sticking. Return the dough to the bowl, cover with
the damp tea towel and leave for another 10 minutes. Knead again for two
minutes and cover again and leave in a warm place to rise for one hour.</p>
<p class="MsoNormal">After the dough as doubled in size, dump out the dough onto
a clean surface that has been lightly floured and push out any air bubbles. Slice
the dough in half with a knife and form into two balls. Next, roll out the
dough ball into a rectangle and then use a pizza cutter to slice 10 strips
which will become your knots. </p>
<p class="MsoNormal">Mix 1 tbsp AP white flour and garlic powder and sprinkle
over the dough strips. Then do your best to make little knots. <a href="https://www.youtube.com/watch?v=YjuW0Zg7hHo">Here is a helpful video</a>.
Place the knots on a parchment lined baking tray. Now repeat for the other
dough ball. You should have about 20 knots.</p>
<p class="MsoNormal">Brush the knots with the 10 ml of olive oil. Cover with the damp
tea towel and leave to rise in a warm place for 30-40 minutes.</p>
<p class="MsoNormal">Preheat the oven to 400F. Once the time is up, place the
trays in the oven and bake for 10-12 minutes. If they aren’t golden enough,
bake another minute or two longer until golden. The bottoms can burn quick so
don’t forget to check at 10 minutes. </p>
<p class="MsoNormal"><i>Make the Garlic and Basil
Topping<o:p></o:p></i></p>
<p class="MsoNormal">Melt vegan butter in a small saucepan. Add the minced garlic
(you want it as small as possible) and cook for just a minute. You don’t want
to brown the garlic... just cook it a bit. Then remove from the heat. </p>
<p class="MsoNormal">Stir in the basil and salt. Now get a big bowl and pour in
the garlic butter. Then dump in the bread knots and toss away! Eat them right
away – you don’t want them to sit because they are soooooooo good fresh from
the oven tossed in the garlic butter.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GnTjTrSrlqU/X7qpIWH22nI/AAAAAAAAbWM/de_sKIDfjtA4atDe1mDz0sRu1vJyrbOhACLcBGAsYHQ/s2048/garlic-knots-fg3.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="vegan garlic knots" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-GnTjTrSrlqU/X7qpIWH22nI/AAAAAAAAbWM/de_sKIDfjtA4atDe1mDz0sRu1vJyrbOhACLcBGAsYHQ/w640-h640/garlic-knots-fg3.JPG" title="vegan garlic knots" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">So, are you going to make these garlic knots for yourself? We can promise you won't regret the time and effort!</div>Caitlinhttp://www.blogger.com/profile/13980107176944422229noreply@blogger.com0tag:blogger.com,1999:blog-9120779824220379688.post-48646072327960392222021-03-15T19:15:00.005-04:002021-03-15T19:15:42.059-04:00Broccoli, Sweet Potato & Crispy Tofu Sheet Pan Dinner<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">This might not be the prettiest looking meal and the photography is a quick shot with my phone but we had to share because this is one of the easiest and deliciousist (made that up!) dinners ever. I love a good sheet pan dinner and this one is healthy, fast, sweet, savoury and filling. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I think the key here is the location of the sheet pan. Before baking, you want to ensure it's located at the second rack from the bottom. This ensures crispiness of the tofu. And it's also important to get the tofu in there for about 5-10 minutes before the broccoli and sweet potatoes so it gets cooked up just right. Lastly, you want to make sure you cut the the sweet potato very small so it cooks quickly and gets soft along with the broccoli. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">And definitely serve with quinoa! Rice would work too but I like the added health benefits of quinoa. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-878NYWBAZQ0/YE_o_NdxOMI/AAAAAAAAdTI/svc9Hi_XUPoMyMz4mAMB6_Mxkpi2wSrAwCLcBGAsYHQ/s2048/IMG_2214.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan sheet pan with quinoa" border="0" data-original-height="1639" data-original-width="2048" height="512" src="https://1.bp.blogspot.com/-878NYWBAZQ0/YE_o_NdxOMI/AAAAAAAAdTI/svc9Hi_XUPoMyMz4mAMB6_Mxkpi2wSrAwCLcBGAsYHQ/w640-h512/IMG_2214.heic" title="Vegan sheet pan with quinoa" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Just look at that sweet, saucy goodness! It's the fastest and yummiest dinner ever. Get your sheet pan and taste buds ready.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-pSEjrlGEVbo/YE_qQt6MiNI/AAAAAAAAdTY/bcVOv0VCZd4zaQb9Ts3xCbS12W8SEuR-wCLcBGAsYHQ/s2048/IMG_2213%2B2.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan sheet pan with quinoa" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-pSEjrlGEVbo/YE_qQt6MiNI/AAAAAAAAdTY/bcVOv0VCZd4zaQb9Ts3xCbS12W8SEuR-wCLcBGAsYHQ/w640-h640/IMG_2213%2B2.heic" title="Vegan sheet pan with quinoa" width="640" /></a></div><h2 style="text-align: left;">Broccoli, Sweet Potato & Crispy Tofu Sheet Pan Dinner</h2><h3 style="text-align: left;">Serves 4</h3><h4 style="text-align: left;"><b><i>Ingredients </i></b></h4><p><b>Sheet pan</b></p><p>14 oz firm tofu, drained and cubed</p><p>3 tbsp olive oil</p><p>1 tsp pink himalayan salt</p><p>1 large sweet potato, peeled and diced small</p><p>1 large broccoli crown, cut into florets</p><div><b>Sauce</b></div><div><br /></div><div><div>1/4 cup soy sauce (use tamari for gluten-free)</div><div><br /></div><div>1 tbsp toasted sesame oil</div><div><br /></div><div>3 tbsp water, plus more as needed</div><div><br /></div><div>2 tbsp seasoned rice vinegar </div><div><br /></div><div>1 tbsp cornstarch</div><div><br /></div><div>2 tbsp packed light brown sugar</div><div><br /></div><div>1 tsp minced ginger</div></div><div><br /></div><div>1 tbsp sambal olek (optional, for spice)</div><div><br /></div><div>Quinoa for serving</div><div><br /></div><div><b><i>Directions</i></b></div><div><b><i><br /></i></b></div><div>Preheat oven to 425F and grab the biggest sheet pan you own. Put the oven rack just below the middle position so it's closer to the bottom but not at the bottom rack. So, the second from the bottom (LOL).</div><div><br /></div><div>Put the cubed tofu onto the sheet pan, drizzle with olive and salt, stir around to cover and place in the oven while you chop the broccoli and sweet potato. This should be about 5-10 minutes. </div><div><br /></div><div>Check on the tofu, remove from oven and stir around (or flip the pieces) and move to the side. Then place the sweet potatoes onto the sheet in their own little section and lastly add the broccoli to the remaining area of the sheet pan. Drizzle the broccoli and sweet potatoes olive oil and sprinkle with salt. Toss around a bit to coat but try to keep everything in its place on the sheet. </div><div><br /></div><div>Bake for 10 minutes then check on the sheet pan ingredients and move everything around a little bit. Put bake in the oven and cook for another 5-10 minutes until the sweet potatoes are tender.</div><div><br /></div><div>While the goodies are baking, prepare the sauce. In a medium saucepan, whisk together the soy sauce, sesame oil, water and vinegar. Place the cornstarch in a small bowl and whisk in 2 tablespoons of the sauce, then add back to the saucepan. Add in the brown sugar, ginger and sambal olek, if using. Bring to a simmer over medium heat while whisking, and continue cooking until the sauce has thickened. If it seems too thick, add some more water to thin to your desired consistency.</div><div><br /></div><div>Remove the veggies and tofu from the oven and stir everything together on the sheet pan and gather into one spot on the sheet pan. Pour the sauce over everything. Serve over quinoa or rice. </div><div><br /></div><div>Enjoy!</div>Caitlinhttp://www.blogger.com/profile/13980107176944422229noreply@blogger.com0tag:blogger.com,1999:blog-9120779824220379688.post-65008350520921870852021-01-03T11:41:00.007-05:002021-01-03T11:41:59.748-05:00Vegan Timballo Recipe<p style="text-align: center;">The moment we saw <a href="https://www.youtube.com/watch?v=ulctvxP7XQg">this</a> video of Timballo on the Pasta Grannies YouTube channel, I KNEW we had to make it. When I say I had it on my mind almost daily until we did, I mean it. Fortunately, when we made our own Timballo, it was absolutely breathtaking and mouthwatering. It's quite simple to make, too. Probably the most stressful part is flipping the dish over to reveal the eggplant in all its glory, but it actually flipped out without a hitch.</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><a href="https://1.bp.blogspot.com/-xfvT3aDlaP4/X_Hu7XpipYI/AAAAAAAAIxE/PKkSCDt0cLEmLejddzoMDVQQQ6iCWdT-ACLcBGAsYHQ/s2048/vegan-timballo-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Timballo Eggplant" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-xfvT3aDlaP4/X_Hu7XpipYI/AAAAAAAAIxE/PKkSCDt0cLEmLejddzoMDVQQQ6iCWdT-ACLcBGAsYHQ/w640-h640/vegan-timballo-1.jpg" title="Vegan Timballo Eggplant" width="640" /></a></p><p style="text-align: center;"><br /></p><p style="text-align: center;">A look at the final timabllo after we had a stressful moment trying to flip it out of the dish in which it was baked. </p><p style="text-align: center;"><br /></p><p style="text-align: center;"><a href="https://1.bp.blogspot.com/-XHpjPWpVZWY/X_Hu7h7dKOI/AAAAAAAAIxI/PpKfRL2yhLoa5Vws8QTAwo6D6N5AQ0e0gCLcBGAsYHQ/s2048/vegan-timballo-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggplant timballo recipe" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-XHpjPWpVZWY/X_Hu7h7dKOI/AAAAAAAAIxI/PpKfRL2yhLoa5Vws8QTAwo6D6N5AQ0e0gCLcBGAsYHQ/w640-h640/vegan-timballo-3.jpg" title="Eggplant timballo recipe" width="640" /></a></p><span><a name='more'></a></span><p style="text-align: center;"><br /></p><p style="text-align: center;">The process of making timballo is quite exciting and fun. We love taking our time making a delicious and somewhat involved meal for our loved ones. Frying the eggplant was such a fun part of making this dish because we rarely fry anything in our house so it was nice to just let loose and create something extravagant.</p><p style="text-align: center;">Once you fry the eggplant, you arrange them like so in an oven safe dish (we used one that was 3.5 inches deep and 9 inches wide). It looks like a beautiful, oily delicious flower.</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><a href="https://1.bp.blogspot.com/-7epIdWY90wk/X_HvBKMklYI/AAAAAAAAIxY/dXCmXFqLw7ovoUwywRNa0I0wIvMb0eJoACLcBGAsYHQ/s2048/vegan-timballo-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggplant timballo" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-7epIdWY90wk/X_HvBKMklYI/AAAAAAAAIxY/dXCmXFqLw7ovoUwywRNa0I0wIvMb0eJoACLcBGAsYHQ/w640-h640/vegan-timballo-7.jpg" title="Eggplant timballo" width="640" /></a></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Next, you pour in half of the pasta mixture. And you hear angels singing. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vozYcz7xZT0/X_HvAYgG8EI/AAAAAAAAIxQ/1Oij5-h3EW0tn55Vhy9cv7VJmQYXLT4PACLcBGAsYHQ/s2048/vegan-timballo-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggplant timballo" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-vozYcz7xZT0/X_HvAYgG8EI/AAAAAAAAIxQ/1Oij5-h3EW0tn55Vhy9cv7VJmQYXLT4PACLcBGAsYHQ/w640-h640/vegan-timballo-6.jpg" title="Eggplant timballo" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Then (though there is no photo) you add in the fried eggplant cubes and you can optionally add the cubed vegan cheese here with the remaining quarter of sauce and then the remaining pasta mixture. If you're confused, don't worry - just read the recipe below and the Notes. Lastly, top it all off with vegan parmesan and breadcrumbs then bake until it is golden. Thankfully it doesn't need too long in the oven so you can enjoy. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-aCZWPJSRArk/X_HvAj4hL3I/AAAAAAAAIxU/dVFDzz10WAgnFe_--9CQvw0d8GiRkXpywCLcBGAsYHQ/s2048/vegan-timballo-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan timballo recipe" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-aCZWPJSRArk/X_HvAj4hL3I/AAAAAAAAIxU/dVFDzz10WAgnFe_--9CQvw0d8GiRkXpywCLcBGAsYHQ/w640-h640/vegan-timballo-5.jpg" title="Vegan timballo recipe" width="640" /></a></div><p style="text-align: center;"><br /></p><p style="text-align: center;">The vegan timballo dish has it all. Pasta, delicious sauce, meat crumbles, and silky eggplant. It is a festive and impressive dish. We were quite proud of ourselves and have every confidence that you will be proud of yourself too once you make it. We served this with sautéed kale and garlic knots. We were living our best lives with this meal. Worth every drop of sweat. </p><p style="text-align: center;"><br /></p><p style="text-align: center;"><a href="https://1.bp.blogspot.com/-eNE8IJxVcC0/X_Hu7TpSwkI/AAAAAAAAIxA/Gs5sjwEoPSIG0EkW_T-js3Uiz7vuCvw5gCLcBGAsYHQ/s2048/vegan-timballo-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan timballo eggplant recipe" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-eNE8IJxVcC0/X_Hu7TpSwkI/AAAAAAAAIxA/Gs5sjwEoPSIG0EkW_T-js3Uiz7vuCvw5gCLcBGAsYHQ/w640-h640/vegan-timballo-2.jpg" title="Vegan timballo eggplant recipe" width="640" /></a></p><p style="text-align: center;"><br /></p><h2 style="text-align: left;"><b>Vegan Timballo Recipe</b></h2><div><b><br /></b></div><p><b>Ingredients</b></p><p>1 1/2 cups of veggie meat crumbles, like Gardein</p><p>1 large or two small carrots, chopped</p><p>1 small onion, chopped</p><p>1 tsp salt</p><p>1 cup of frozen peas</p><p>1 L of your favourite pasta sauce, we like Victoria White Linen Marinara and we also used a bit of Just Sauce Hot & Spicy for some added heat</p><p>a pinch each of cinnamon and ground clove* (see Notes below)</p><p>plenty of vegetable oil for frying</p><p>2 large eggplant, one and a half sliced lengthways 1 cm thick and the rest of the half cubed** (see Notes below)</p><p>500 g of small pasta, traditionally Anelletti but we couldn't find them and used Mafalda Corta</p><p>200 g of hard vegan cheese, cubed (optional)</p><p>about 2-4 tbsp of breadcrumbs</p><p>4 tbsp of vegan parmesan</p><p><b><br /></b></p><p><b>Directions</b></p><p>Add the chopped carrot(s) and onion to a food processor or blender, blend to a paste-like consistency. Heat a tablespoon of olive oil in a skillet, add the meat crumbles. Cook until browned, add another tbsp of oil and then add the carrot-onion paste along with the salt, stirring constantly for about 4 minutes. Toss in the peas and cook for another minute, stirring constantly. Pour in your pasta sauce and stir to blend all of the ingredients together. Sprinkle in a pinch of cinnamon and clove. Bring to a boil then turn down the heat and simmer for 15 minutes, stirring occasionally. Remove from the heat and set aside.</p><p>Boil your pasta according to the instructions and return to the pot after draining. Add 3/4 of the sauce to pot with the pasta and stir until well coated. Keep the rest of the sauce handy.</p><p>Preheat your oven to 400 degrees F.</p><p>Line two baking trays with paper towel. Pour about an inch of oil in a skillet or frying pan. When it's hot but not too hot (please don't burn yourself or anyone), add in your eggplant slices. Fry on one side for 3 minutes or until golden (but not too brown) and then cook on the other side for about two minutes until golden. Remove and place the baking tray to drain some of the oil. Once all the slices of eggplant are fried, add in the cubed eggplant and fry until golden. Keep an eye on these little ones, you don't want them to be crispy crunchy. Transfer to a baking sheet.</p><p>Lightly oil a 9 inch wide by 3.5 inch deep oven-safe dish or dutch oven. Line with the fried eggplant slices. See photo above. Add about half of the pasta mixture to the dish and really push it down to make sure there are no air pockets. Layer on the cubed eggplant and the remaining 1/4 of sauce. You can add 200g of your favourite hard vegan cheese (cubed) now, if you'd like. Top with the remaining half of the pasta mixture and squish it down again. Sprinkle with breadcrumbs and parmesan cheese.</p><p>Place the timballo in the oven and bake for half an hour. Let it rest for 15 minutes. Then run a knife along the outer edge, top with a large enough plate or serving dish, and flip the dish over. You may need two people on this - one to secure the plate on the timballo and the other to flip the timballo. </p><p>Marvel at your hard work before digging in!</p><p><b><br /></b></p><p><b>Notes</b></p><p>* You can add as much or as little cinnamon and clove, it really depends on you. Just a pinch of each gave a nice subtle flavour, though. </p><p>** The main thing is that you want enough eggplant sliced lengthways to cover the bottom of the dish without any gaps.</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;">Is this a dish you would make? Let us know!</p><p style="text-align: center;"><br /></p>Rileyhttp://www.blogger.com/profile/11467648876975839467noreply@blogger.com0tag:blogger.com,1999:blog-9120779824220379688.post-71100631798057284082020-12-01T09:56:00.003-05:002020-12-01T09:56:00.380-05:00Beet Fettuccine Alfredo with Basil Tofu Ricotta from Chloe Flavor<p style="text-align: center;"> In the past few years one of the most-cooked-from cookbooks in our collection has been <a href="https://www.goodreads.com/en/book/show/35340601-chloe-flavor" rel="nofollow">Chloe Flavor</a> by <a href="https://www.chefchloe.com/" rel="nofollow">Chef Chloe Coscarelli</a>. The recipe are super easy, quick and totally accessible. No fussy ingredients or directions - just simple and straightforward vegan cookin'! As for this Beet Fettuccine Alfredo with Basil Tofu Ricotta dish, it looks fancy but the recipe is foolproof. It's the perfect way to impress a dinner guest (though you shouldn't have any dinner guests until this pandemic is over unless the guests are the people who live in our household) without killing yourself in the kitchen. We actually made this back in the summer with a beet from our garden. It wasn't until the end of the summer that we learned the variety we purchased was intended for the greens rather than the beet itself. They were a bit tougher than a typical beet but still yummy! The things you learn as a novice gardener - now we know for next year.</p><p style="text-align: center;">P.S. If you want to buy this book, support a local bookstore - not Amaz*n! We have a link to the recipe below for those who are interested in trying this dish for themselves. </p><p style="text-align: center;"><a href="https://1.bp.blogspot.com/-nPuRyxy3_qg/X7qYfw7FzGI/AAAAAAAAbTI/dveS7jm3XAc7SYS0pO_dfP6nX-BgY8G8QCLcBGAsYHQ/s2048/beet-fetuccine-1.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="vegan Beet Fettuccine with Basil Tofu Ricotta from Chloe Flavor" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://1.bp.blogspot.com/-nPuRyxy3_qg/X7qYfw7FzGI/AAAAAAAAbTI/dveS7jm3XAc7SYS0pO_dfP6nX-BgY8G8QCLcBGAsYHQ/w640-h426/beet-fetuccine-1.JPG" title="vegan Beet Fettuccine with Basil Tofu Ricotta from Chloe Flavor" width="640" /></a></p><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vS1dkykYQuc/X7qYgPcu80I/AAAAAAAAbTM/HIOGarMY31AJk9XzKGLZpBAfklMaOqkTgCLcBGAsYHQ/s2048/beet-fetuccine-2.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="vegan Beet Fettuccine from Chloe Flavor" border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-vS1dkykYQuc/X7qYgPcu80I/AAAAAAAAbTM/HIOGarMY31AJk9XzKGLZpBAfklMaOqkTgCLcBGAsYHQ/w426-h640/beet-fetuccine-2.JPG" title="vegan Beet Fettuccine from Chloe Flavor" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-o3yHvd8tfHc/X7qYgxQBG5I/AAAAAAAAbTQ/2gDqLfy7qKUfx-_er8MXFzYD8itbK4JiACLcBGAsYHQ/s2048/beet-fetuccine-3.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="vegan Beet Fettuccine from Chloe Flavor" border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-o3yHvd8tfHc/X7qYgxQBG5I/AAAAAAAAbTQ/2gDqLfy7qKUfx-_er8MXFzYD8itbK4JiACLcBGAsYHQ/w426-h640/beet-fetuccine-3.JPG" title="vegan Beet Fettuccine from Chloe Flavor" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">As a love of pink (it's Caitlin), this dish made me so happy. I also bet you could get any picky eater to try beets with this rosy-hued pasta dish. The basil ricotta is <i>super</i> garlicky so if you're not into lots of garlic, you can always dial back the amount called for. And if you roast the beet ahead of time, you can pull this dish off in no time at all.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">The recipe for Beet Fettuccine Alfredo is in the cookbook but it's also available online from <a href="https://www.today.com/recipes/beet-fettuccine-alfredo-t72036" rel="nofollow">Today.com</a>. If you make this pretty in pink meal, let us know what you think! It sure put a smile on our faces.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gByD7wV075Y/X7qYhn67LFI/AAAAAAAAbTU/6aAPDkeJswo68AeKTPBaxTu-QYuED_iHgCLcBGAsYHQ/s2048/beet-fetuccine-fg.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="vegan Beet Fettuccine with Basil Tofu Ricotta from Chloe Flavor" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-gByD7wV075Y/X7qYhn67LFI/AAAAAAAAbTU/6aAPDkeJswo68AeKTPBaxTu-QYuED_iHgCLcBGAsYHQ/w640-h640/beet-fetuccine-fg.JPG" title="vegan Beet Fettuccine with Basil Tofu Ricotta from Chloe Flavor" width="640" /></a></div><p></p>Caitlinhttp://www.blogger.com/profile/13980107176944422229noreply@blogger.com0tag:blogger.com,1999:blog-9120779824220379688.post-26050346651756768202020-11-23T11:00:00.004-05:002020-11-23T11:00:05.602-05:00Vegan Peanut Butter Chocolate Chip Cookie Bars<div class="separator" style="clear: both; text-align: center;">Hi friends! Caitlin here. I think it's actually been <i>years </i>since I posted on this blog. I've been keeping myself busy over at <a href="http://streetsaheadstyle.blogspot.ca/?m=0" rel="nofollow">Streets Ahead Style</a> where I blog and recently started a <a href="https://www.youtube.com/c/streetsaheadstyle" rel="nofollow">YouTube channel</a>. Don't think for a second that I haven't been cooking and baking up a storm despite rarely posting on Kitchen Grrrls. Last night I whipped up a batch of these super quick and yummy Vegan Peanut Butter Chocolate Chip Cookie Bars. We have been making a lot of cookies lately but somehow a cookie bar makes the dessert different enough to feel a little extra special. At least I think so. I had a realization while taking photos of these cookies how much I love food photography. With smartphones, I have been getting away from using our DSLR to take food pictures but nothing compares to a photo taken with a DSLR in my humble opinion. Anyway, read on if you're curious about the recipe and how you can make these delicious and totally simple cookie bars. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-59Y7Tci4g6c/X7qU9IdXPmI/AAAAAAAAbSg/qdyZ1W3efR0PGT0XP5SB5lQdMBXQA5G3wCLcBGAsYHQ/s2048/pb-choc-chip-bar-1.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Peanut Butter Chocolate Chip Cookie Bars" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://1.bp.blogspot.com/-59Y7Tci4g6c/X7qU9IdXPmI/AAAAAAAAbSg/qdyZ1W3efR0PGT0XP5SB5lQdMBXQA5G3wCLcBGAsYHQ/w640-h426/pb-choc-chip-bar-1.JPG" title="Vegan Peanut Butter Chocolate Chip Cookie Bars" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iIT2k84Vsjw/X7qU8-KpGWI/AAAAAAAAbSc/ROJxTy1Zuf8inHcCrLV5OOMt-1CcqKBRwCLcBGAsYHQ/s2048/pb-choc-chip-bar-2.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Peanut Butter Chocolate Chip Cookie Bars" border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-iIT2k84Vsjw/X7qU8-KpGWI/AAAAAAAAbSc/ROJxTy1Zuf8inHcCrLV5OOMt-1CcqKBRwCLcBGAsYHQ/w426-h640/pb-choc-chip-bar-2.JPG" title="Vegan Peanut Butter Chocolate Chip Cookie Bars" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-A-q74m4r50g/X7qU86W62wI/AAAAAAAAbSY/wKRUAuVPvMoS8iK197TVqrqC9t6NMy1zwCLcBGAsYHQ/s2048/pb-choc-chip-bar-3.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Peanut Butter Chocolate Chip Cookie Bars" border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-A-q74m4r50g/X7qU86W62wI/AAAAAAAAbSY/wKRUAuVPvMoS8iK197TVqrqC9t6NMy1zwCLcBGAsYHQ/w426-h640/pb-choc-chip-bar-3.JPG" title="Vegan Peanut Butter Chocolate Chip Cookie Bars" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ourWn3JBEaU/X7qU_y-ossI/AAAAAAAAbSs/eRgqDVF18m8jynL6CK4U94JC9KVGXH2MACLcBGAsYHQ/s2048/pb-choc-chip-bar-5.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Peanut Butter Chocolate Chip Cookie Bars" border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-ourWn3JBEaU/X7qU_y-ossI/AAAAAAAAbSs/eRgqDVF18m8jynL6CK4U94JC9KVGXH2MACLcBGAsYHQ/w426-h640/pb-choc-chip-bar-5.JPG" title="Vegan Peanut Butter Chocolate Chip Cookie Bars" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">These cookie bars manage to be both soft and yet a tiny bit chewy because of the brown rice syrup. Don't have any brown rice syrup on hand? Substitute 1/4 more of brown sugar (for a total of 3/4 cup of brown sugar). I also wouldn't recommend using coconut oil in this recipe. I think any oil that's liquid at room temperature would work best. Lastly, if you only have sweetened peanut butter (like Jiff or Kraft) then you can definitely use it. It might be a little sweeter than ours turned out but our bars weren't too sweet at all. Just the right amount for us!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><h2 style="text-align: left;">Vegan Peanut Butter Chocolate Chip Cookie Bars</h2><p><b>Ingredients</b></p><div style="text-align: left;">2 tbsp ground flax seeds<br />1/3 cup water<br />3/4 cup smooth natural peanut butter (stirred well)<br />3 tbsp sunflower or vegetable oil<br />1/2 cup brown sugar<br />1/3 cup brown rice syrup<br />1/2 cup oat milk<br />1 tsp vanilla extract<br />1 1/2 cups flour<br />2 tsp baking powder<br />1/4 tsp pink Himalayan salt<br />1 cup vegan chocolate chips (mix of mini and regular)</div><p><b>Directions</b></p><p>Preheat oven to 350°. Line a 9x9 baking pan with parchment paper.</p><p>In a small bowl, whisk together flax seeds and water. Set aside.</p><p>In a large bowl, cream together peanut butter, oil, and sugar. At this point, I added oat milk. I started with 1/4 cup and then added more at a time to thin the mixture a bit. It shouldn't be too thin but close to a cake batter consistency.</p><p>Add vanilla and beat well.</p><p>Beat in flax mixture.</p><p>Sift in the flour, baking powder, and salt. Mix with a strong wooden spoon or fork until all flour is mixed in. The mixture will be thick. </p><p>Fold in chocolate chips. This is a bit of workout. </p><p>Press mixture evenly into prepared pan, and bake for 25 minutes, or until edges are golden.</p><p>Allow to cool, slice and enjoy! Best if stored in an airtight container and eaten within two days. Or, you can freeze in an airtight container once cooled and enjoy within three months. </p><p><a href="https://1.bp.blogspot.com/-B-_u-RlY1iA/X7qU_RCaSdI/AAAAAAAAbSk/qWgPMUvI6PkZpXqL6h3Wtn5KLNI5iNjAwCLcBGAsYHQ/s2048/pb-choc-chip-bar-4.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Vegan Peanut Butter Chocolate Chip Cookie Bars" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://1.bp.blogspot.com/-B-_u-RlY1iA/X7qU_RCaSdI/AAAAAAAAbSk/qWgPMUvI6PkZpXqL6h3Wtn5KLNI5iNjAwCLcBGAsYHQ/w640-h426/pb-choc-chip-bar-4.JPG" title="Vegan Peanut Butter Chocolate Chip Cookie Bars" width="640" /></a></p><p style="text-align: center;">So, what do you think? Are you a fan of the humble cookie bar? Is this a recipe you would try? If you do, please let us know what you think and how they turned out!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LoQceePpkNo/X7qZMw7zB3I/AAAAAAAAbTk/HWf4z6nYjYYjglPVuwp8Vh3pq9SXVGUywCLcBGAsYHQ/s2048/pb-choc-chip-fg.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-LoQceePpkNo/X7qZMw7zB3I/AAAAAAAAbTk/HWf4z6nYjYYjglPVuwp8Vh3pq9SXVGUywCLcBGAsYHQ/w640-h640/pb-choc-chip-fg.JPG" width="640" /></a></div>Caitlinhttp://www.blogger.com/profile/13980107176944422229noreply@blogger.com0tag:blogger.com,1999:blog-9120779824220379688.post-51368628547579154122020-11-03T13:35:00.001-05:002020-11-03T13:35:20.068-05:00Vegan Hamburger Helper from Mississippi Vegan<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Q0A1rOHKzfM/XTM9J2w2wkI/AAAAAAAAIaA/F-sPraaAB781GqBf_TgbzVyTwADfHgmGQCLcBGAs/s1600/vegan_hamburger_helper.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-Q0A1rOHKzfM/XTM9J2w2wkI/AAAAAAAAIaA/F-sPraaAB781GqBf_TgbzVyTwADfHgmGQCLcBGAs/s640/vegan_hamburger_helper.jpg" width="480" /></a></div>
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We've been following Mississippi Vegan on Instagram for some time now. His stories are always hilarious and his food always looks so good. When we saw him make this vegan hamburger helper, we immediately went to the grocery store to get the ingredients. We lucked out and found some Beyond Meat sausages at a discount food outlet - yay for finding cheaper specialty items. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">You may be wondering, did you really rush out to make this after seeing his story? This recipe is from 2019, and the answer is yes. This post has been in our drafts all this time.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Anyway...</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This dish is creamy, spicy, saucy, gooey, cheesy, meaty, and super satisfying. You will not be disappointed if you make this dish. In fact, you'll probably want to make it all the time. This makes quite a lot of food so you will have leftover, plus, it's really filling. Maybe the best part about this dish? It's a on-pot wonder!! </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">You can find the recipe over on Mississippi Vegan's <a href="https://www.mississippivegan.com/vegan-hamburger-helper">website</a>.</div>
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<a href="https://1.bp.blogspot.com/-gHW8EtWwf7c/XTM9KxanxmI/AAAAAAAAIaE/8zCZ4lVDadAWNv8rzJVup60vNgqcBMw2QCLcBGAs/s1600/vegan_hamburger_helper_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-gHW8EtWwf7c/XTM9KxanxmI/AAAAAAAAIaE/8zCZ4lVDadAWNv8rzJVup60vNgqcBMw2QCLcBGAs/s640/vegan_hamburger_helper_1.jpg" width="480" /></a></div>
<br />Rileyhttp://www.blogger.com/profile/11467648876975839467noreply@blogger.com0tag:blogger.com,1999:blog-9120779824220379688.post-70922673595016594142020-10-08T19:16:00.001-04:002020-10-08T19:16:13.135-04:00Soft Vegan Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-p05i0Hudvy0/XxH0Xl1Lr_I/AAAAAAAAIog/EvDvN4sANkgp0yz7Iw5DBLLqOIfKqyDGACLcBGAsYHQ/s1600/IMG_0678.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-p05i0Hudvy0/XxH0Xl1Lr_I/AAAAAAAAIog/EvDvN4sANkgp0yz7Iw5DBLLqOIfKqyDGACLcBGAsYHQ/s640/IMG_0678.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Which do you prefer: a soft or crunchy cookie? Or maybe you like a little of both? Today we have a soft chocolate chip cookie for you. It almost reminds me of those Chips Ahoy soft and chewy cookies I used to eat as a child. Total nostalgia. I always remember those having a bit of a weird after-taste, which these absolutely do not. Only sweetness, chocolate, and vanilla. Nothing beats homemade cookies.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">We've really been on a chocolate chip cookie kick lately. Well, when are we not baking up some cookies, to be honest. I can't say we've been particularly adventurous with our cookie selections. I'm not sure what it is. Maybe it's the simplicity. When the unpredictability of life is screaming in your face, a simple chocolate chip cookie can be quite comforting.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">These cookies would be a great school snack for your kiddos or for yourself! Cookies brighten my day and I hope they brighten yours.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">You know what really makes a day brighter? Freezing dough so you can have some cookies in a jiffy when the craving comes over you. We have really been into freezing dough lately, it makes life a little sweeter and easier :)</div>
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<a href="https://1.bp.blogspot.com/-GRbKtVKxtrg/XxH0XrlyKaI/AAAAAAAAIok/xEnshR0tDRkJF1HqlpOaNfa5n3kDIR1ugCLcBGAsYHQ/s1600/IMG_0681.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-GRbKtVKxtrg/XxH0XrlyKaI/AAAAAAAAIok/xEnshR0tDRkJF1HqlpOaNfa5n3kDIR1ugCLcBGAsYHQ/w426-h640/IMG_0681.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I was just talking about the simplicity of these cookies, but we did try jazzing them up just a tad. We had leftover frosting from <a href="https://kitchengrrrls.blogspot.com/2013/05/whats-vegan-and-vanilla-all-over.html">cupcakes</a> so we thought we'd try making a cookie sandwich. Decadent but absolutely fun. Almost like a Little Debbie Chocolate Chip Creme Pie. What the heck, I'm really getting all the food flashbacks today. </div><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://1.bp.blogspot.com/-FgSPM7NLcA4/XxH0X3bdqoI/AAAAAAAAIoo/2NtV2TcUO-0I0ubUxeRkSMdcEsA6tXrkQCLcBGAsYHQ/s1600/IMG_0684.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-FgSPM7NLcA4/XxH0X3bdqoI/AAAAAAAAIoo/2NtV2TcUO-0I0ubUxeRkSMdcEsA6tXrkQCLcBGAsYHQ/w426-h640/IMG_0684.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Whether you try these cookies on their own or as sandwiches, you're sure to be delighted by the softness and tenderness of these chocolate chip cookies.</div>
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<a href="https://1.bp.blogspot.com/-N8MXjO0oXj0/XxH0b9FHJeI/AAAAAAAAIo0/6W3GkXRwXxoRce9SANCihiSvUnZkmSVRACLcBGAsYHQ/s1600/IMG_0688.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-N8MXjO0oXj0/XxH0b9FHJeI/AAAAAAAAIo0/6W3GkXRwXxoRce9SANCihiSvUnZkmSVRACLcBGAsYHQ/s640/IMG_0688.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-large;">Soft Vegan Chocolate Chip Cookies</span></div><div class="separator" style="clear: both; text-align: left;">adapted from <a href="https://www.penguinrandomhouse.com/books/551480/chloe-flavor-by-chloe-coscarelli-foreword-by-michael-symon/">Chloe Flavor</a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">Ingredients</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2 1/4 cups all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">1 tbsp cornstarch</div><div class="separator" style="clear: both; text-align: left;">1 tsp baking soda</div><div class="separator" style="clear: both; text-align: left;">3/4 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1/2 cup margarine</div><div class="separator" style="clear: both; text-align: left;">1/2 cup applesauce</div><div class="separator" style="clear: both; text-align: left;">1 cup brown sugar, packed</div><div class="separator" style="clear: both; text-align: left;">1/4 cup maple syrup</div><div class="separator" style="clear: both; text-align: left;">1 tbsp vanilla extract</div><div class="separator" style="clear: both; text-align: left;">3/4 cup chocolate chips</div><div class="separator" style="clear: both; text-align: left;">sea salt for topping</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">Directions</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicon pad.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Sift together the dry ingredients in a medium bowl. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">With a hand mixer cream together the margarine, apple sauce, brown sugar, maple syrup, and vanilla. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Slowing incorporate the dry ingredients until completely combined. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Fold in the chocolate chips. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Use a cookie or ice cream scoop or a 1/4 cup measure to scoop the dough onto the cookie sheet leaving 3-inch space between the cookies. Don't flatten the dough but do sprinkle with salt. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bake for 15 minutes or until the edges are browned.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Remove from the oven, tap on the counter to flatten the cookies. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cool and enjoy!</div>
<br />Rileyhttp://www.blogger.com/profile/11467648876975839467noreply@blogger.com0tag:blogger.com,1999:blog-9120779824220379688.post-14998947354031916512020-09-21T07:00:00.015-04:002020-09-21T07:00:05.556-04:00Vegan Gnocchi Sheet Pan Dinner (30 Minute Meal)<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-yyg8l5K7cc8/XxHY5Z2dHFI/AAAAAAAAIm8/LJAXVc0gkVwgXhno8T2slkW9zaljF6IkgCLcBGAsYHQ/s1600/Vegan-Gnocchi-Sheet-Pan-Dinner-1.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Gnocchi Sheet Pan Dinner" border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-yyg8l5K7cc8/XxHY5Z2dHFI/AAAAAAAAIm8/LJAXVc0gkVwgXhno8T2slkW9zaljF6IkgCLcBGAsYHQ/s640/Vegan-Gnocchi-Sheet-Pan-Dinner-1.JPG" title="Vegan Gnocchi Sheet Pan Dinner" width="426" /></a></div>
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If you're looking for a quick and easy dinner option, this is the meal for you! It has tons of flavour from all the veggies, which the gnocchi absorbs so well. If you're in a rush and need something to eat that's wholesome and easy, there is really no better meal. The kale, cherry tomatoes, onions, sugar snap peas, and garlic work so well together it might just become your new go-to weeknight meal. </div>
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When the tomatoes are roasted they become almost like candy. The garlic, Herbamare, and basil balance out the sweetness. The kale adds crispness and even more nutrients. Because everything roasts together on the sheet pan, the flavours blend into one another so well. It's like the veggies do all the work in this dish and you simply have to put them together. It's really a spot-on dish.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Lacinato or black kale has become our favourite variety. It's a lot more tender and easier on the stomach. We picked some up this weekend at the Farmers' Market. It was the last one amongst a pile of the purple and green stuff. We've really taken advantage of going to the Farmers' Market this year...well since we started going in August. We were definitely too nervous earlier in the summer. It does help that everything is spread out and that it's outside. Most people wear masks and we try not to get too upset with those who don't. How have you been doing staying calm when you see people flouting the rules around COVID-19?</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Anyway, store-bought or Farmers' Market fresh, the veggies in this dish really sing! We encourage you to give it a try and let us know what you think. </div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<a href="https://1.bp.blogspot.com/-SELbZt56NRo/XxHY5Xvb1wI/AAAAAAAAIm4/Yjbzg7YrSvwhuPXyv8Yt-cWliw5V7Ko8wCLcBGAsYHQ/s1600/Vegan-Gnocchi-Sheet-Pan-Dinner.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Gnocchi Sheet Pan Dinner" border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-SELbZt56NRo/XxHY5Xvb1wI/AAAAAAAAIm4/Yjbzg7YrSvwhuPXyv8Yt-cWliw5V7Ko8wCLcBGAsYHQ/s640/Vegan-Gnocchi-Sheet-Pan-Dinner.JPG" title="Vegan Gnocchi Sheet Pan Dinner" width="426" /></a></div>
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<span style="font-size: x-large;">Vegan Gnocchi Sheet Pan Dinner</span><br />
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<b>Ingredients</b><br />
1 medium onion, sliced<br />
1 pint cherry tomatoes<br />
3 cups baby kale<br />
200 g sugar snap peas<br />
1 lb gnocchi<br />
1/4 cup olive oil + more for drizzling<br />
5 cloves garlic, minced<br />
juice of 1 lemon<br />
1 tsp dried oregano<br />
2 tsp Herbamare<br />
2 tsp dried basil<br />
Salt & pepper to taste<br />
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<b>Instructions</b><br />
Preheat your oven to 400 degrees and line a baking sheet with parchment paper.<br />
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In a microwave safe bowl, melt your butter in the microwave.<br />
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Once melted, add the minced garlic, lemon juice, thyme, and basil. Whisk the spices together until well blended.<br />
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In a large bowl, add the rinsed mushrooms, leek, kale, and gnocchi. Pour your butter mixture over the veggies and stir to coat well.<br />
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Spread the mixture evenly over the baking sheet. Drizzle some olive oil over the top of everything and sprinkle some salt and pepper.<br />
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Bake for 15 - 18 minutes, until your veggies are starting to crisp.<br />
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Spoon portions into serving bowls and top with grated cheese. Serve warm and enjoy!Caitlinhttp://www.blogger.com/profile/13980107176944422229noreply@blogger.com0tag:blogger.com,1999:blog-9120779824220379688.post-77490357034105876042020-09-14T08:00:00.002-04:002020-09-14T12:58:17.479-04:00Vegan Quiche with Mushrooms, Sundried Tomatoes, Artichokes & Spinach<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CFA4mOTh6K8/XxHy2tRYSUI/AAAAAAAAIoM/xwUHn5rvyxMBmexo9SscrGDDnc6lQ0h1ACLcBGAsYHQ/s1600/Vegan-Quiche-2.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="a slice of quiche with sundried tomato pieces, spinach, artichokes, and mushroom slices." border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-CFA4mOTh6K8/XxHy2tRYSUI/AAAAAAAAIoM/xwUHn5rvyxMBmexo9SscrGDDnc6lQ0h1ACLcBGAsYHQ/w426-h640/Vegan-Quiche-2.JPG" title="Vegan Quiche with Mushrooms, Sundried Tomatoes, Artichokes & Spinach" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">This quiche is soooooo good! It has so many tasty mix-ins like sundried tomatoes, mushrooms, artichoke hearts, and spinach. We riffed on a recipe from Isa Chandra Moskowitz's Super Fun Times for the base. It's hardy and decadent; it will impress anyone you serve it to.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I'm not going to say it tastes like quiche (not that I've ever eaten quiche), but I can't seem anyone refusing this delectable combination of flavours. It's an umami-full, sorta cheesy delicious savoury pie. You won't regret making it.</div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<a href="https://1.bp.blogspot.com/-H2y5PTf6o5I/XxHy2LyjNZI/AAAAAAAAIoI/A-_iAodkAuUJcElgztKWc-hlzQB5lYGFQCLcBGAsYHQ/s1600/Vegan-Quiche-1.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="a slice of quiche with sundried tomato pieces, spinach, artichokes, and mushroom slices." border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://1.bp.blogspot.com/-H2y5PTf6o5I/XxHy2LyjNZI/AAAAAAAAIoI/A-_iAodkAuUJcElgztKWc-hlzQB5lYGFQCLcBGAsYHQ/w266-h400/Vegan-Quiche-1.JPG" title="Vegan Quiche with Mushrooms, Sundried Tomatoes, Artichokes & Spinach" width="266" /></a><a href="https://1.bp.blogspot.com/-s0OrCZ7fDPA/XxHy3dZiszI/AAAAAAAAIoQ/v0zhtxgYekoGYJLAbZUFDwNhKqZiYMOggCLcBGAsYHQ/s1600/Vegan-Quiche.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="quiche in a tin pan with sundried tomato pieces, spinach, artichokes, and mushroom slices." border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://1.bp.blogspot.com/-s0OrCZ7fDPA/XxHy3dZiszI/AAAAAAAAIoQ/v0zhtxgYekoGYJLAbZUFDwNhKqZiYMOggCLcBGAsYHQ/w266-h400/Vegan-Quiche.JPG" title="Vegan Quiche with Mushrooms, Sundried Tomatoes, Artichokes & Spinach" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-large;">Vegan Quiche with Mushrooms, Sundried Tomatoes, Artichokes & Spinach</span></div><div class="separator" style="clear: both; text-align: left;">adapted from Quiche Lorrain't from <a href="https://www.theppk.com/books/the-superfun-times-vegan-holiday-cookbook/" target="_blank">The Super Fun Times Vegan Holiday Cookbook </a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">Ingredients</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3/4 raw cashews</div><div class="separator" style="clear: both; text-align: left;">1 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp ground nutmeg</div><div class="separator" style="clear: both; text-align: left;">14 oz extra firm tofu</div><div class="separator" style="clear: both; text-align: left;">1 tbsp white miso</div><div class="separator" style="clear: both; text-align: left;">1-2 tbsp water (as needed)</div><div class="separator" style="clear: both; text-align: left;">8 oz mushrooms, thinly sliced</div><div class="separator" style="clear: both; text-align: left;">1/4 cup sundried tomatoes, finely chopped</div><div class="separator" style="clear: both; text-align: left;">1/2 cup artichoke hearts, chopped</div><div class="separator" style="clear: both; text-align: left;">1 large handful of spinach, chopped or not</div><div class="separator" style="clear: both; text-align: left;">Salt and pepper, to taste</div><div class="separator" style="clear: both; text-align: left;">8 inch pre-made pie crust, defrosted</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">Directions</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;">Heat a small frying pan, add 2 tsp oil. Once the oil in heated, sauté the mushrooms until all liquid has evaporated and they are browned. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350 degrees F.</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;">In a food processor or powerful blender, pulse cashews into a fine crumb. Add salt and nutmeg. Crumble in the tofu and drop in the miso. Blend until fairly smooth. If you need to get things going in your blender/food processor, add 1 tbsp of water at a time. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Transfer the mixture to a large bowl. Stir in the mushrooms, sundried tomatoes, artichoke hearts, and spinach. It will be a little difficult to mix but do your best to evenly distribute the ingredients. Add salt and pepper to taste.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add the quiche mixture to the pie crust and bake for around 40 minutes or until the edges of the pie crust are browned. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Let the quiche set for 15-20 minutes. Slice 'er up and dig in!</div>Rileyhttp://www.blogger.com/profile/11467648876975839467noreply@blogger.com0tag:blogger.com,1999:blog-9120779824220379688.post-66931786729560529702020-09-02T14:01:00.001-04:002020-09-14T12:51:12.435-04:00Vegan Blueberry Coffee Cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nVG0OuGcoVw/X0-9Ux1EPyI/AAAAAAAAIro/pkxDC0JhvU8fD79iaXLS53-hB8zfOj1igCLcBGAsYHQ/s2048/vegan_blueberry_coffee_cake.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Blueberry Coffee Cake on a plate" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://1.bp.blogspot.com/-nVG0OuGcoVw/X0-9Ux1EPyI/AAAAAAAAIro/pkxDC0JhvU8fD79iaXLS53-hB8zfOj1igCLcBGAsYHQ/w640-h427/vegan_blueberry_coffee_cake.JPG" title="Vegan Blueberry Coffee Cake" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Blueberries are probably my second favourite berry after strawberries. Blueberries lend this cake such a pretty purple colour. It's like a purple ribbon throughout each slice.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Coffee cake is one of those desserts I've loved for a long time. There's something about a fluffy white cake with a sweet, cinnamon-y crown that's so comforting and decadent. It really doesn't take much effort for an impressive and delicious dessert.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3qFMnpTMkFA/X0-9Ux4ObQI/AAAAAAAAIrk/eYrK2JeBP0wRQpQKGc91vNIqMBLWwVL4ACLcBGAsYHQ/s2048/vegan_blueberry_coffee_cake_1.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Blueberry Coffee Cake on a plate" border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-3qFMnpTMkFA/X0-9Ux4ObQI/AAAAAAAAIrk/eYrK2JeBP0wRQpQKGc91vNIqMBLWwVL4ACLcBGAsYHQ/w427-h640/vegan_blueberry_coffee_cake_1.JPG" title="Vegan Blueberry Coffee Cake" width="427" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">We didn't go blueberry picking this year but we did manage to pick strawberries...in a rainstorm I might add. As long as we do some berry picking in the summer, I'm a happy camper. But please don't take me camping haha. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YP-w2cN38Nc/X0-9VL_3ZUI/AAAAAAAAIrs/E4gV5hM8auYxR1kfEaUK3o7WG2qNVZFBACLcBGAsYHQ/s2048/vegan_blueberry_coffee_cake_2.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Blueberry Coffee Cake on a plate" border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://1.bp.blogspot.com/-YP-w2cN38Nc/X0-9VL_3ZUI/AAAAAAAAIrs/E4gV5hM8auYxR1kfEaUK3o7WG2qNVZFBACLcBGAsYHQ/w427-h640/vegan_blueberry_coffee_cake_2.JPG" title="Vegan Blueberry Coffee Cake" width="427" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I really couldn't get enough of this cake. It was gobbled up quite quickly. I'm sure if you make it, it'll be gobbled up quickly, too!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-large;">Vegan Blueberry Coffee Cake</span></div><div class="separator" style="clear: both; text-align: left;">adapted from <a href="https://figsinmybelly.com/2009/12/23/laurens-vegan-coffee-crumb-cake/">Lauren's adaptation of Isa's recipe</a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">Ingredients</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: left;">Crumb topping:</div><div class="separator" style="clear: both; text-align: left;">1/4 cup vegan butter or Earth Balance</div><div class="separator" style="clear: both; text-align: left;">1/3 cup brown sugar</div><div class="separator" style="clear: both; text-align: left;">1 cup all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">1 tsp cinnamon</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp nutmeg</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cake:</div><div class="separator" style="clear: both; text-align: left;">3/4 cup vanilla oat milk* or another non-dairy milk</div><div class="separator" style="clear: both; text-align: left;">1 tsp apple cider vinegar</div><div class="separator" style="clear: both; text-align: left;">1/3 cup sugar</div><div class="separator" style="clear: both; text-align: left;">1/4 cup oil</div><div class="separator" style="clear: both; text-align: left;">1/4 cup applesauce </div><div class="separator" style="clear: both; text-align: left;">1 1/4 cups all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">2 tsp baking powder </div><div class="separator" style="clear: both; text-align: left;">1/2 salt</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Berry layer:</div><div class="separator" style="clear: both; text-align: left;">1 cup fresh berries like blueberries</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">Directions </span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat your oven to 375 degrees F. Grease an 8 inch square pan. Combine the milk and vinegar in a liquid measuring cup; let sit to curdle.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Make the crumb topping: Cream the butter and sugar together in a small mixing bowl. Add the flour, cinnamon, and nutmeg until well-combined. The mixture should have a pebbly appearance.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Make the cake: In a large mixing bowl, mix together the milk, oil, and applesauce. Sift in the flour, baking powder, and salt. Mix until smooth. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Pour half of the batter into the prepared pan followed by the blueberries, the rest of the batter, and the crumb topping.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bake in the oven for 35-40 minutes or until a fork or cake tester comes out clean.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">*we used vanilla oat milk but if you have unsweetened original milk, add 1 tsp of vanilla extract</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /> <p></p>Rileyhttp://www.blogger.com/profile/11467648876975839467noreply@blogger.com0tag:blogger.com,1999:blog-9120779824220379688.post-57275905848328685222020-08-06T18:30:00.003-04:002020-09-28T19:04:19.592-04:00Vegan Vanilla Baked Frosted Doughnuts<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wZ0BRIBzcMw/XxHcS8fCx9I/AAAAAAAAInU/53QTFkhZFksJrzN_xNSxsZuCeVTtZuC-wCLcBGAsYHQ/s1600/Baked-Vanilla-Doughnuts-2.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Vanilla Baked Doughnuts with Multi-Coloured Sprinkles" border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://1.bp.blogspot.com/-wZ0BRIBzcMw/XxHcS8fCx9I/AAAAAAAAInU/53QTFkhZFksJrzN_xNSxsZuCeVTtZuC-wCLcBGAsYHQ/w640-h426/Baked-Vanilla-Doughnuts-2.JPG" title="Vegan Vanilla Baked Doughnuts" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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Baked doughnuts have never really flipped our switch until we baked up this batch. They were perfectly sweet and fluffy and cute to boot. Look at these awesome <a href="https://sweetapolitashop.ca/" rel="nofollow">Sweetapolita</a> sprinkles we found at Winners pre-pandemic. Sprinkles like these make any dessert so fun and exciting. </div>
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There's no special reason that these doughnuts are heart-shaped other than the fact that we only have a heart-shaped doughnut pan. It's not a bad problem to have - who doesn't want to be reminded of love?</div>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cSLZSWtgdGc/XxHcS_1D39I/AAAAAAAAInY/3wwHpVrwa1QYNpfIinNQmAqlfK_l-6dVACLcBGAsYHQ/s1600/Baked-Vanilla-Doughnuts.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Vanilla Baked Doughnuts with Multi-Coloured Sprinkles" border="0" data-original-height="1600" data-original-width="1163" height="640" src="https://1.bp.blogspot.com/-cSLZSWtgdGc/XxHcS_1D39I/AAAAAAAAInY/3wwHpVrwa1QYNpfIinNQmAqlfK_l-6dVACLcBGAsYHQ/w464-h640/Baked-Vanilla-Doughnuts.JPG" title="Vegan Vanilla Baked Doughnuts" width="464" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Look at them shining brightly in the sun. This picture puts a smile on face.</div>
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<a href="https://1.bp.blogspot.com/-_13-A78tkbE/XxHcSqOxdVI/AAAAAAAAInQ/PMoMK9ZqcwoDbdLdB4NtReZihcKM4yhMgCLcBGAsYHQ/s1600/Baked-Vanilla-Doughnuts-1.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Cross-Section shot of a Vegan Vanilla Baked Doughnuts" border="0" data-original-height="1600" data-original-width="1544" height="640" src="https://1.bp.blogspot.com/-_13-A78tkbE/XxHcSqOxdVI/AAAAAAAAInQ/PMoMK9ZqcwoDbdLdB4NtReZihcKM4yhMgCLcBGAsYHQ/w616-h640/Baked-Vanilla-Doughnuts-1.JPG" title="Vegan Vanilla Baked Doughnuts" width="616" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">And this one puts a smile on my belly lol. These doughnuts are so soft and flavourful. </div>
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Vegan Vanilla Baked Doughnuts</font></div>
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adapted from <a href="https://choosingchia.com/vegan-cake-batter-donuts/">Choosing Chia</a></div>
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Ingredients</font></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Doughnuts:</div><div class="separator" style="clear: both; text-align: left;">2 cups all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">1/2 cup sugar</div><div class="separator" style="clear: both; text-align: left;">2 tsp baking powder</div><div class="separator" style="clear: both; text-align: left;">1 tsp baking soda</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1 1/3 cups oat milk</div><div class="separator" style="clear: both; text-align: left;">2 tbsp + 2 tsp coconut oil</div><div class="separator" style="clear: both; text-align: left;">2 tbsp + 2 tsp unsweetened apple sauce </div><div class="separator" style="clear: both; text-align: left;">2 tsp vanilla extract</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Frosting:</div><div class="separator" style="clear: both; text-align: left;">1 cup icing sugar</div><div class="separator" style="clear: both; text-align: left;">1 tbsp Earth Balance</div><div class="separator" style="clear: both; text-align: left;">1 tbsp vanilla soy milk (or any plant-based milk)</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp vanilla extract</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><font size="5">Directions</font></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Grease doughnut pan. Preheat oven to 400 F.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In a large bowl combine the dry ingredients, and in a medium-sized bowl or large measuring cup mix together the wet ingredients. </div>
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<br /></div><div class="separator" style="clear: both; text-align: left;">Pour the wet ingredients into the dry and mix until combined. Do not over mix.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Carefully spoon the batter into the doughnut pan. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bake for 11 minutes. Remove from the oven and let them sit for a couple of minutes, then transfer to a cooling rack to cool completely before frosting.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">For the frosting: Mix together the icing (powdered) sugar, earth balance until smooth then add a tiny bit of soy milk to start so as not to make it too thin. Add enough to give a nice stiff-ish frosting and then add the vanilla and mix well. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Frost the donuts with the frosting and add sprinkles! We used <a href="https://sweetapolitashop.ca/" rel="nofollow">Sweetapolita</a> sprinkles.</div>Rileyhttp://www.blogger.com/profile/11467648876975839467noreply@blogger.com0tag:blogger.com,1999:blog-9120779824220379688.post-87625078836165433892020-07-30T16:09:00.003-04:002020-09-14T12:51:12.438-04:00Big and Fluffy Vegan Cinnamon Buns<div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-96nt4Bqo-xo/XyMkNfarfXI/AAAAAAAAIqE/kFap6rbPh5Ib-fj6krYrabXBzJd1ROC1QCLcBGAsYHQ/s2048/Fluffy-Vegan-Cinnamon-Buns-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fluffy Vegan Cinnamon Bun" border="0" data-original-height="1356" data-original-width="2048" height="424" src="https://1.bp.blogspot.com/-96nt4Bqo-xo/XyMkNfarfXI/AAAAAAAAIqE/kFap6rbPh5Ib-fj6krYrabXBzJd1ROC1QCLcBGAsYHQ/w640-h424/Fluffy-Vegan-Cinnamon-Buns-1.JPG" title="Fluffy Vegan Cinnamon Buns" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">This picture makes me so happy. We have conquered our fears of yeast and cannot be stopped from making all the yeasted things. Before we frequented Pinterest or Foodgawker, Caitlin and I would find and save pictures on We Heart It. I remember saving (or rather hearting) so many pictures of dessert, most memorably amazing looking cinnamon buns/rolls. These pictures look even better than the pictures we saved. We have made our 2011 selves very proud.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Our fears of using yeast stemmed from always accidentally killing it...and not in the good way.</div><br /><br /><div class="separator" style="clear: both; text-align: center;"><img alt="Fluffy Vegan Cinnamon Bun" border="0" data-original-height="2048" data-original-width="1356" height="400" src="https://1.bp.blogspot.com/-681qkMYDtL8/XyMkOCBqoNI/AAAAAAAAIqI/nrkNH3rv04MkWH8PzM25X0uU9hepatubACLcBGAsYHQ/w265-h400/Fluffy-Vegan-Cinnamon-Buns-2.JPG" style="text-align: left;" title="Fluffy Vegan Cinnamon Buns" width="265" /><a href="https://1.bp.blogspot.com/-LyLzYTqDkNo/XyMkOU8DD_I/AAAAAAAAIqM/oA9odUw7v5swiRO0MlRLx2ZRlg0ieZoNQCLcBGAsYHQ/s2048/Fluffy-Vegan-Cinnamon-Buns-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fluffy Vegan Cinnamon Bun" border="0" data-original-height="2048" data-original-width="1356" height="400" src="https://1.bp.blogspot.com/-LyLzYTqDkNo/XyMkOU8DD_I/AAAAAAAAIqM/oA9odUw7v5swiRO0MlRLx2ZRlg0ieZoNQCLcBGAsYHQ/w265-h400/Fluffy-Vegan-Cinnamon-Buns-3.JPG" title="Fluffy Vegan Cinnamon Buns" width="265" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Can we just take a moment to appreciate the pure and utter beauty of a cinnamon bun? </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;">In the words of <a href="https://www.youtube.com/watch?v=IvANho-Ageo">Juno Birch</a>: absolutely stunning.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-A_uAmNJYJZg/XyMkQxSHiSI/AAAAAAAAIqQ/zkfLtUIIbF40KhK7uog5bbD0ZGYQYIlZACLcBGAsYHQ/s2048/Fluffy-Vegan-Cinnamon-Buns-4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fluffy Vegan Cinnamon Buns in a square pan" border="0" data-original-height="2048" data-original-width="1356" height="640" src="https://1.bp.blogspot.com/-A_uAmNJYJZg/XyMkQxSHiSI/AAAAAAAAIqQ/zkfLtUIIbF40KhK7uog5bbD0ZGYQYIlZACLcBGAsYHQ/w424-h640/Fluffy-Vegan-Cinnamon-Buns-4.JPG" title="Fluffy Vegan Cinnamon Buns in a square pan" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Alright, alright. We may have overcrowded our little dough gems but it definitely didn't affect the taste or the baking time. We do, however, suggest using a 9x9 pan to give your buns a little more room, if you can. But if you only have a 8x8, everything will work out fine.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">If you too are afraid of yeast, we are here to say it is possible to make something with yeast that is fluffy and magical. Have faith in yourself and the yeast.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3-eoytlmQAs/XyMkQ2cnqlI/AAAAAAAAIqU/7Y3Y4iGLXu8KI2oly7evVWvUFJXlSxkeACLcBGAsYHQ/s2048/Fluffy-Vegan-Cinnamon-Buns.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fluffy Vegan Cinnamon Bun" border="0" data-original-height="2048" data-original-width="1356" height="640" src="https://1.bp.blogspot.com/-3-eoytlmQAs/XyMkQ2cnqlI/AAAAAAAAIqU/7Y3Y4iGLXu8KI2oly7evVWvUFJXlSxkeACLcBGAsYHQ/w424-h640/Fluffy-Vegan-Cinnamon-Buns.JPG" title="Fluffy Vegan Cinnamon Buns" width="424" /></a></div></div><span style="font-size: x-large;"><div><font size="5"><br /></font></div></span><div><span style="font-size: xx-large;">Big and Fluffy Vegan Cinnamon Buns</span></div><div>
<br /><span style="font-size: x-large;">Ingredients</span><br /><br />Dough:<br />3 tbsp vegan butter<br />2 1/4 tsp dry active yeast <br />1 cup unsweetened original oat milk<br />1 tbsp white sugar<br />1/4 tsp salt<br />380 g of flour, plus extra for dusting<br /><br />Cinnamon Sugar Paste:<br />2.5 oz vegan butter, softened<br />4 oz of brown sugar<br />1 tsp of cinnamon ground</div>
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Icing:</div>
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2 cups powdered sugar</div>
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1-2 tbsp vanilla soy milk (or however much is necessary to get the consistency you like)<br /><br /><span style="font-size: x-large;">Directions</span><br /><br />In a large saucepan heat the milk and butter together until warm and the butter is melted, but never boiling. Let it cool to around 110 F or 43 C, like warm bath water.<br /><br />Transfer the mixture to a large mixing bowl, we like to make sure it isn't cold by either putting it in the sun or near a warm air vent. Sprinkle on the yeast and wait 10 minutes for it to activate. Next, sprinkle in the sugar and salt and gently stir. <br /><br />Stir in 1/2 cup of flour at a time until it is too difficult to stir, then transfer to a clean, lightly floured surface and knead for a minute to form a loose ball. Rinse out your large bowl and lightly grease with oil or butter. Tuck your dough ball into the bowl and cover with a clean cloth. Place your bowl in a warm place for about an hour until doubled in size.<br /><br />Create your paste, which will be the cinnamon bun filling. Combine butter, brown sugar, and cinnamon into a paste, making sure everything is well-blended. <br /><br />When the dough has doubled, turn it out onto a lightly floured surface and roll into a large rectangle. Make sure the dough is no thicker than 1/4 inch. Spread on the paste, making sure to cover the entire surface of the dough. <br /><br />At the long end, tightly roll the dough into a log. Once your log is formed, cut into 10 even pieces. We used a knife but you can use string if you wanna get fancy.<div>
<br />Carefully place the rolls into a 9x9 inch square pan. Cover once again with the cloth and let sit on top of the oven while it preheats to 350 F. </div>
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When the oven is ready, place the buns in the oven and bake for 25-30 minutes. Let cool for a bit and ice it up.<br /></div>
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Rileyhttp://www.blogger.com/profile/11467648876975839467noreply@blogger.com0tag:blogger.com,1999:blog-9120779824220379688.post-90230211785623954032020-07-17T14:38:00.001-04:002020-09-14T13:30:12.008-04:00Vegan Chickpea Salad Sandwich with Almonds<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-X2OCm6tcITc/XxHrmb5Nu9I/AAAAAAAAIno/BQRPt4YPnoMPN6oiGBI2Im9_Qq8oMAORwCLcBGAsYHQ/s1600/Vegan-Chickpea-Sandwich.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Chickpea Salad Sandwich with Almonds" border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-X2OCm6tcITc/XxHrmb5Nu9I/AAAAAAAAIno/BQRPt4YPnoMPN6oiGBI2Im9_Qq8oMAORwCLcBGAsYHQ/s640/Vegan-Chickpea-Sandwich.JPG" title="Vegan Chickpea Salad Sandwich with Almonds " width="426" /></a></div>
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This sandwich was inspired by the Chickpea Avocado Sandwich from <a href="https://www.mississippivegan.com/chickpea-avocado-salad">Mississippi Vegan</a>. We saw Mississippi Vegan make this sandwich in a <a href="https://www.youtube.com/watch?v=z3Kn4q45MNM">video</a> and our mouths were watering. We didn't have many of the ingredients...ahem marcona almonds and castelvetrano olives ahem... so we put together our own little mix. </div>
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We have been absolutely LOVING growing some veggies and herbs this summer. It's such a rewarding experience and we feel so lucky. The dill we used came from our garden and it made this sandwich a little tastier.</div>
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<b>Ingredients </b><br />
1 (19oz) can of chickpeas<br />
2 stalks celery with leaves, chopped<br />
1 1/2 tbsp vegan mayo<br />
1 tsp capers<br />
1 small clove of garlic, minced<br />
1 small handful almonds, roughly chopped yet small<br />
1 1/2 tbsp fresh dill, finely chopped<br />
1 tsp freshly squeezed lemon juice + more<br />
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<b>Directions</b><br />
Drain and rinse the chickpeas. Transfer to a large mixing bowl and mash lightly. You want some texture to remain.<br />
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Toast some bread or buns, dress 'em up, and add the salad mix.<br />
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Enjoy!<br />
<br />Rileyhttp://www.blogger.com/profile/11467648876975839467noreply@blogger.com0tag:blogger.com,1999:blog-9120779824220379688.post-48727953005927569842020-05-21T09:00:00.000-04:002020-09-14T13:30:12.007-04:00Dilly Vegan Pasta Salad <div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-DytZV8at4PA/Xr18yr2bQTI/AAAAAAAAIko/ZBlUz7Zwz1cCONTYdlG_aiUJJhyXcWtowCLcBGAsYHQ/s1600/Dilly%2BPasta%2BSalad%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1371" height="640" src="https://1.bp.blogspot.com/-DytZV8at4PA/Xr18yr2bQTI/AAAAAAAAIko/ZBlUz7Zwz1cCONTYdlG_aiUJJhyXcWtowCLcBGAsYHQ/s640/Dilly%2BPasta%2BSalad%2B1.jpg" width="548" /></a></div>
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<span style="text-align: left;">Pasta. Dill. Vegan Mayo. Chickpeas. Miscellaneous fresh veg.</span></div>
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<span style="text-align: left;">When these are combined, magical things happen.</span></div>
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<span style="text-align: left;">The weather is finally getting a bit brighter and warmer here and we say that's the perfect time for a li'l pasta salad. Obviously you aren't restricted to eating pasta salad in the spring and summer but there's something nice about this light, fresh salad when the weather is warmer.</span></div>
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<span style="text-align: left;">And for those celebrating a long weekend soon, what says long weekend better than pasta salad?</span></div>
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<a href="https://1.bp.blogspot.com/-3uCRwqYB6Mk/Xr18x44XT3I/AAAAAAAAIkk/bihIHPLGHr4tenbVbtvEeTUNBF5vE3UUACLcBGAsYHQ/s1600/Dilly%2BPasta%2BSalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1319" height="640" src="https://1.bp.blogspot.com/-3uCRwqYB6Mk/Xr18x44XT3I/AAAAAAAAIkk/bihIHPLGHr4tenbVbtvEeTUNBF5vE3UUACLcBGAsYHQ/s640/Dilly%2BPasta%2BSalad.jpg" width="526" /></a></div>
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This recipe is inspired by the pasta salad in Isa Chandra Moskowitz's The Superfun Times cookbook. I forgot to put some of the ingredients on our grocery list and because we're trying to limit the number of times we go out, we had to tweak and improvise. We might actually prefer our version over Isa's :O don't tell.</div>
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On a side note: who else ends up singing "Lavender's Blue (Dilly Dilly)" when they use dill?</div>
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<span style="font-size: large;">Dilly Vegan Pasta Salad</span></div>
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<b>Ingredients</b></div>
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1 box small pasta shells</div>
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1/2 cup vegan mayo</div>
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3 tbsp white vinegar</div>
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1 tsp sugar</div>
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1 tsp onion powder</div>
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1/2 tsp salt</div>
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freshly ground black pepper</div>
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1/3 cup finely chopped fresh dill</div>
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1 red pepper, diced</div>
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2 large carrots, peeled and shredded</div>
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1 cup finely chopped celery, include the leaves if you'd like (we learned that from Mississippi Vegan)</div>
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1 540 mL/19 oz can chickpeas, rinsed and drained</div>
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<b>Directions</b> </div>
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Cook pasta according to box instructions, drain, and place in the fridge to cool.</div>
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In a large mixing bowl, combine the mayo, vinegar, sugar, onion powder, salt, and black pepper. Whisk together until well-combined. Toss in the chilled pasta, veggies, chickpeas, and dill. Adjust seasonings as you see fit.</div>
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Cover and chill in the fridge for two or more hours. To be honest, we don't mind eating this lukewarm, but chilling will allow the flavours to meld. </div>
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<br />Rileyhttp://www.blogger.com/profile/11467648876975839467noreply@blogger.com0tag:blogger.com,1999:blog-9120779824220379688.post-82705171207853357632020-05-04T15:40:00.002-04:002021-01-12T17:47:11.146-05:00Soft, Golden, and Oh-So-Peanut Buttery Chocolate Chip Cookies {vegan}<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-zjYjKuaCCns/XrA53lo2uaI/AAAAAAAAIis/886p6LTFTP0JZlqk_43NDmTHK9NFbLfywCLcBGAsYHQ/s1600/Vegan%2BPeanut%2BButter%2BChocolate%2BChip%2BCookies.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "times" , "times new roman" , serif;"><img alt="Vegan Peanut Butter Chocolate Chip Cookies" border="0" data-original-height="1579" data-original-width="1600" height="630" src="https://1.bp.blogspot.com/-zjYjKuaCCns/XrA53lo2uaI/AAAAAAAAIis/886p6LTFTP0JZlqk_43NDmTHK9NFbLfywCLcBGAsYHQ/s640/Vegan%2BPeanut%2BButter%2BChocolate%2BChip%2BCookies.jpg" title="Vegan Peanut Butter Chocolate Chip Cookies" width="640" /></span></a></div>
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<span style="font-family: "times" , "times new roman" , serif;">If you want seriously delicious and vegan peanut butter chocolate chip cookies, then this is the recipe for you! We've adapted a recipe from Isa Chandra Moskowitz (so you already know it's gonna be good) to make the cookies a little lighter and softer with additional chocolate chips. You'll level up your cookie game with this recipe, no doubt.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">An interesting thing has happened during this pandemic. Caitlin and I realized, separately, that we prefer our own baked goods over store/bakery-bought. With the exception of cake. Bakeries always pump out a polished and impressive cake. But I was particularly happy to realize this because I get intense anxiety around going grocery shopping or either picking up takeout because our mom is extremely vulnerable. I'm sure I'm not alone in having such feelings, whether you live with someone with compromised health or not. So knowing we can make some darn tasty treats that our tastebuds prefer, brings a little comfort in these hard times.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">How have you been doing mentally, emotionally, physically, spiritually, etc. during this pandemic? We hope you and your loved ones are all safe and healthy.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Soft and Golden Peanut Butter Chocolate Chip Cookies </span></div>
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<span style="font-family: "times" , "times new roman" , serif;">adapted from <a href="https://www.theppk.com/2019/11/peanut-butter-chocolate-chip-cookies/">Post Punk Kitchen</a> </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: medium;"><b>Ingredients</b></span></div>
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<span style="background-color: white; color: #010101; letter-spacing: 0.5px;"><span style="font-family: "times" , "times new roman" , serif; font-size: medium;">6 tbsp coconut oil softened at room temperature</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: medium;">6 tbsp unsweetened applesauce<br style="background-color: white; box-sizing: border-box; color: #010101; letter-spacing: 0.5px;" /><span style="background-color: white; color: #010101; letter-spacing: 0.5px;">3/4 cup creamy natural peanut butter</span><br style="background-color: white; box-sizing: border-box; color: #010101; letter-spacing: 0.5px;" /><span style="background-color: white; color: #010101; letter-spacing: 0.5px;">1/2 cup granulated sugar</span><br style="background-color: white; box-sizing: border-box; color: #010101; letter-spacing: 0.5px;" /><span style="background-color: white; color: #010101; letter-spacing: 0.5px;">1/2 cup packed brown sugar</span><br style="background-color: white; box-sizing: border-box; color: #010101; letter-spacing: 0.5px;" /><span style="background-color: white; color: #010101; letter-spacing: 0.5px;">1/4 cup unsweetened oat milk*</span><br style="background-color: white; box-sizing: border-box; color: #010101; letter-spacing: 0.5px;" /><span style="background-color: white; color: #010101; letter-spacing: 0.5px;">2 teaspoons pure vanilla extract</span><br style="background-color: white; box-sizing: border-box; color: #010101; letter-spacing: 0.5px;" /><span style="background-color: white; color: #010101; letter-spacing: 0.5px;">1 1/2 cups all-purpose flour</span><br style="background-color: white; box-sizing: border-box; color: #010101; letter-spacing: 0.5px;" /><span style="background-color: white; color: #010101; letter-spacing: 0.5px;">1 tablespoon cornstarch</span><br style="background-color: white; box-sizing: border-box; color: #010101; letter-spacing: 0.5px;" /><span style="background-color: white; color: #010101; letter-spacing: 0.5px;">1 teaspoon baking powder</span><br style="background-color: white; box-sizing: border-box; color: #010101; letter-spacing: 0.5px;" /><span style="background-color: white; color: #010101; letter-spacing: 0.5px;">1/4 teaspoon salt</span><br style="background-color: white; box-sizing: border-box; color: #010101; letter-spacing: 0.5px;" /><span style="background-color: white; color: #010101; letter-spacing: 0.5px;">1 1/4 cup semisweet chocolate chips</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white; color: #010101; font-size: 16px; letter-spacing: 0.5px;"><b>Directions</b> </span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Preheat the oven to 350 F. Line a baking sheet or two with parchment paper or silicone baking pad.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">In a large mixing bowl, beat together oil, applesauce, and peanut butter using an electric mixer. Beat in the sugars until well-mixed or fluffy. Add the milk and vanilla.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Sift in 3/4 cup of the flour along with the cornstarch, baking powder, and salt. Beat until smooth. Add the chocolate chips then use a wooden spoon or spatula to mix the rest. Sift in the remaining flour and mix until well combined.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Use an ice cream scoop or place about 2 tablespoons of batter onto the trays, a few inches apart. Flatten lightly with your hand. Bake for about 15 minutes, until golden on the edges. Let cool on baking sheets for a few minutes, then transfer to a cooling rack to cool completely.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Dive into the deliciousness that is peanut butter and chocolate.</span><span style="background-color: transparent; font-family: "times" , "times new roman" , serif;"> </span></div>
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<a href="https://1.bp.blogspot.com/-r0bixEqBxQM/XrA6BoRVGzI/AAAAAAAAIiw/O28Ys0Ln_eIPO7bZYhl277o8B1shbmTHwCLcBGAsYHQ/s1600/Vegan%2BPeanut%2BButter%2BChocolate%2BChip%2BCookies%2B1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "times" , "times new roman" , serif;"><img alt="Vegan Peanut Butter Chocolate Chip Cookies" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-r0bixEqBxQM/XrA6BoRVGzI/AAAAAAAAIiw/O28Ys0Ln_eIPO7bZYhl277o8B1shbmTHwCLcBGAsYHQ/s640/Vegan%2BPeanut%2BButter%2BChocolate%2BChip%2BCookies%2B1.jpg" title="Vegan Peanut Butter Chocolate Chip Cookies" width="480" /></span></a></div>
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<span style="font-family: "times" , "times new roman" , serif;"><i>Note</i>:</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">* you can substitute oat milk for your favourite non-dairy milk but oat milk makes these cookies, and all baked goods for that matter, more golden in colour</span></div>
<br />Rileyhttp://www.blogger.com/profile/11467648876975839467noreply@blogger.com0tag:blogger.com,1999:blog-9120779824220379688.post-1919855783909852532020-04-14T15:24:00.003-04:002020-09-14T12:54:27.203-04:00Three times a charm - vegan nanaimo bars<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-t6NEtX-mLnE/XpYEIgZcaGI/AAAAAAAAIhs/75VfH-n0jego41AI1KH-SJ_c_np0WRl2wCLcBGAsYHQ/s1600/vegan-nanaimo-bars.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Times, Times New Roman, serif;"><img alt="Vegan Nanaimo Bars" border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-t6NEtX-mLnE/XpYEIgZcaGI/AAAAAAAAIhs/75VfH-n0jego41AI1KH-SJ_c_np0WRl2wCLcBGAsYHQ/s640/vegan-nanaimo-bars.JPG" title="Vegan Nanaimo Bars" width="425" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Times, Times New Roman, serif; font-size: xx-small;">Piece of a nanaimo bar cut into a square and sitting on parchment paper. More nanaimo bars behind. </span></td></tr>
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<span style="font-family: Times, Times New Roman, serif;">We have three nanaimo bar recipes on this blog and we're not sorry about it. Nanaimo bars are literally a gift from the goddesses. Once you put these together and sink your teeth in, you'll know why. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">I'm usually not one for no-bake treats but if nanaimo bars were the only treats I could ever eat again, I would be perfectly happy. ~~Blissed out~~ to be exact. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">I hope you can access all of the ingredients so that you can make these ASAP. Nanaimo bars will put a smile on your face, even in a pandemic.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><a href="https://1.bp.blogspot.com/-T9xLYqKHTro/XpYEExuZkyI/AAAAAAAAIho/WoV8qXXdegsYhtRklZexSuSd-lKfgsIiACLcBGAsYHQ/s1600/vegan-nanaimo-bars-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Nanaimo Bars" border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-T9xLYqKHTro/XpYEExuZkyI/AAAAAAAAIho/WoV8qXXdegsYhtRklZexSuSd-lKfgsIiACLcBGAsYHQ/s640/vegan-nanaimo-bars-2.JPG" title="Vegan Nanaimo Bars" width="425" /></a></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Vegan Nanaimo Bars</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: medium;">Ingredients</span></div>
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<b><span style="font-family: Times, Times New Roman, serif;">Base </span></b></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Times, serif;">1/4
cup water</span><span style="font-family: "Droid Serif", serif;"><o:p></o:p></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Times, Times New Roman, serif;">1
tablespoon ground flax seed</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Times, serif;">1/3
cup vegan margarine</span><span style="font-family: "Droid Serif", serif;"><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Times, serif;">1/4
cup brown sugar</span><span style="font-family: "Droid Serif", serif;"><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Times, serif;">2
1/2 tablespoons agave or maple syrup</span><span style="font-family: "Droid Serif", serif;"><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Times, serif;">5
tablespoons unsweetened cocoa powder</span><span style="font-family: "Droid Serif", serif;"><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Times, serif;">1
teaspoon pure vanilla extract</span><span style="font-family: "Droid Serif", serif;"><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Times, serif;">2
cups vegan graham cracker crumbs </span><span style="font-family: "Droid Serif", serif;"><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Times, serif;">1/2
cup unsweetened shredded coconut</span><span style="font-family: "Droid Serif", serif;"><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Times, serif;">1/2
cup chopped roasted cocoa nibs</span><span style="font-family: "Droid Serif", serif;"><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Times, serif;">1/4
cup chopped almonds</span><span style="font-family: "Droid Serif", serif;"><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, serif;"><b>
Custard Layer</b></span><span style="font-family: "Droid Serif", serif;"><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, serif;">2 tablespoons custard powder</span><span style="font-family: "Droid Serif", serif;"><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, serif;">2 tablespoons coconut milk</span><span style="font-family: "Droid Serif", serif;"><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, serif;">1/4 teaspoon vanilla extract</span><span style="font-family: "Droid Serif", serif;"><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, serif;">1/4 cup vegan margarine, softened</span><span style="font-family: "Droid Serif", serif;"><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, serif;">2 cups icing sugar</span><span style="font-family: "Droid Serif", serif;"><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b><span style="font-family: Times, serif;">Chocolate Coating</span></b><span style="font-family: "Droid Serif", serif;"><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, serif;">8 oz semi sweet chocolate</span><span style="font-family: "Droid Serif", serif;"><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, serif;">2 tbsp coconut oil</span><o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: medium;">Directions</span></span><br />
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<span style="font-family: Times, Times New Roman, serif;">Combine water and flax seed in a small bowl or cup, mix and let sit until thickened.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">In a saucepan over low heat, combine the margarine, brown sugar, syrup, cocoa, and flax seed mixture. Stir until the consistency is thick and custard-like. Stir in the vanilla. Set aside.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">In a medium bowl, combine the graham cracker crumbs, coconut, cocoa nibs, and almonds. Add to the mixture in the saucepan, and mix well. Pack the mixture into an 8-inch square cake pan lined with baking parchment cut to fit. And when I say pack, I mean it. You'll really have to get in there or get someone to assist with packing the base down. Set aside.</span></div>
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<span style="line-height: 21px;"><span style="font-family: Times, Times New Roman, serif;">Cream together margarine, coconut milk, vanilla and custard powder. Add the icing sugar and mix until smooth. Spread over the base, place in fridge to chill.</span></span></div>
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<span style="line-height: 21px;"><span style="font-family: Times, Times New Roman, serif;">Combine chocolate and coconut oil in a microwave-safe bowl. Heat in 30 second bursts, stirring in between until the chocolate and oil have melted into one perfect chocolate union. Wait until the chocolate has cooled a bit, so it's not super hot but still liquid, then bars out of the fridge and pour your chocolate on using your offset spatula. Put it in the fridge to chill for one hour.</span></span></div>
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<span style="line-height: 21px;"><span style="font-family: Times, Times New Roman, serif;">Cut into squares when the chocolate is hardened but not too cold, otherwise the chocolate will crack. </span></span><br />
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<a href="https://1.bp.blogspot.com/-KWeaFD27ChA/XpYEE3ruA4I/AAAAAAAAIhk/fFeMDZadA7ooqzFYD-xkhXV9J9VypncmACLcBGAsYHQ/s1600/vegan-nanaimo-bars-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Times, Times New Roman, serif;"><img alt="Vegan Nanaimo Bars" border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-KWeaFD27ChA/XpYEE3ruA4I/AAAAAAAAIhk/fFeMDZadA7ooqzFYD-xkhXV9J9VypncmACLcBGAsYHQ/s640/vegan-nanaimo-bars-1.JPG" title="Vegan Nanaimo Bars" width="424" /></span></a></div>
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Rileyhttp://www.blogger.com/profile/11467648876975839467noreply@blogger.com0tag:blogger.com,1999:blog-9120779824220379688.post-9148005740349778252019-08-27T19:34:00.002-04:002020-09-14T12:54:27.203-04:00Best Vegan Chocolate Chip Cookies with Miyoko's Vegan Butter<div style="text-align: center;">
Oh, boy! Hi! It's Caitlin here and I haven't personally written a blog post on Kitchen Grrrls. in what feels like years. That's probably because it has been years - literally. I can't stop making chocolate chip cookies and I'm not sure if we've just gotten better at baking or we have happened across better recipes as of late but the cookies we've been baking have been gorgeous and delicious and (I daresay) perfect.<br />
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<a href="https://1.bp.blogspot.com/-ho_gRm4swgE/XWW9RIXObMI/AAAAAAAAYMg/-mOqzyK-x3AHklOrYGAUiJODvVyjXno5ACLcBGAs/s1600/vegan-choc-chip-cookies-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://1.bp.blogspot.com/-ho_gRm4swgE/XWW9RIXObMI/AAAAAAAAYMg/-mOqzyK-x3AHklOrYGAUiJODvVyjXno5ACLcBGAs/s640/vegan-choc-chip-cookies-1.JPG" width="640" /></a></div>
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On a recent visit to New York, Riley and I did our usual big grocery shop in the Organic/Vegan section of <a href="https://www.wegmans.com/" rel="nofollow" target="_blank">Wegmans</a>. I was adamant about finally trying <a href="https://miyokos.com/collections/vegan-butter" rel="nofollow" target="_blank">Miyoko's Vegan Butter</a> because every vegan ever seems to rave about it. We opened it to smear on some deliciously gluten-laden bread and I kind of hated it. It didn't have much flavour and had an odd smell. So, what were two grrrls to do except think of another use for it and what better use than chocolate chip cookies. I wanted to make sure we were working from a recipe that was tested with Miyoko's Vegan Butter so we went with an adaptation of the recipe from Nom Yourself (the <a href="https://www.nomyourself.com/recipe/the-perfect-chocolate-chip-cookie/" rel="nofollow" target="_blank">Okayest Chocolate Chip Cookie</a>). Prepare to have your socks blown off but before you make these cookies, do yourself a favour and buy one of those fancy <a href="https://ladlesandlinens.com/products/stainless-steel-spring-scoop?variant=5598500227" rel="nofollow" target="_blank">Stainless Steel Spring-Loaded Scoops</a>. Your cookies will never be the same and you'll die happy.<br />
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Best Chocolate Chip Cookies with Miyoko's Vegan Butter</h2>
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Adapted from <a href="https://www.nomyourself.com/recipe/the-perfect-chocolate-chip-cookie/" rel="nofollow" target="_blank">Nom Yourself</a></h3>
<b style="font-family: inherit;">Ingredients</b><br />
<span style="font-family: inherit;">6 oz. Miyoko's Vegan Butter</span><br />
<span style="font-family: inherit;">1/2 cup light brown sugar</span><br />
<span style="font-family: inherit;">1/2 cup organic granulated sugar</span><br />
<span style="font-family: inherit;">1/4 cup + 1 tbsp apple sauce</span><br />
<span style="font-family: inherit;">1/2 tsp. vanilla extract</span><br />
<span style="font-family: inherit;">2 cups all-purpose flour</span><br />
<span style="font-family: inherit;">3/4 tsp. baking powder</span><br />
<span style="font-family: inherit;">3/4 tsp. baking soda</span><br />
<span style="font-family: inherit;">sprinkling of tsp. ground cinnamon</span><br />
<span style="font-family: inherit;">1/4 tsp. sea salt</span><br />
<span style="font-family: inherit;">1 cup chocolate chips (I used Enjoy Life)</span><br />
<span style="font-family: inherit;">1/2 cup chopped pecans</span><br />
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<b style="font-family: inherit;">Directions</b><br />
<span style="font-family: inherit;">1. Beat together vegan butter, brown sugar, granulated sugar, apple sauce and vanilla in a medium bowl until light and fluffy (about 2 minutes).</span><br />
<span style="font-family: inherit;">2. Shift together flour, baking powder, baking soda, ground cinnamon and sea salt in a large mixing bowl.</span><br />
<span style="font-family: inherit;">3. One cup at a time, dump dry ingredients into wet ingredients while mixing on a low/medium speed. I incorporated the flour fully each time before adding the next cup of dry ingredients.</span><br />
<span style="font-family: inherit;">4. Pour in chocolate chips and nuts and use a spatula to mix until well combined. </span><br />
<span style="font-family: inherit;">5. Cover bowl of dough with plastic wrap and place in refrigerator for 1 hour (or two, like we did because life happened but they were wonderful nonetheless).</span><br />
<span style="font-family: inherit;">6. Preheat oven to 350 degrees F.</span><br />
<span style="font-family: inherit;">7. Use a spring scooper (seriously, this tool was a game changer for our cookies) and place scoops of batter about 1 inch apart. </span><b style="font-family: inherit;">Do not flatten</b><span style="font-family: inherit;">.</span><br />
<span style="font-family: inherit;">8. Bake time depends on the kind of cookie you want. We don't like super goopy cookies so we baked for 15 minutes but 10 minutes will get you that barely baked soft cookie that will harden as it cools. Remove from oven and let sit on baking sheet for 5 minutes before transferring cookies to cooling rack. </span><br />
<span style="font-family: inherit;">9. Enjoy! With your favorite non-dairy mylk. </span><br />
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<span style="font-family: inherit;">Are these not the most beautiful cookies you've ever seen? The pecans were a nice addition though you can, of course, omit if you're not into nuts in your chocolate chip cookies. Or, add more! We won't judge. We won't even judge if you add raisins to these cookies. </span></div>
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<a href="https://1.bp.blogspot.com/-3_aKas8SbEE/XWW9UNIwp_I/AAAAAAAAYMo/4rETDocY8nAeF23a5b53l9P00j7XFAbeQCLcBGAs/s1600/vegan-choc-chip-cookies-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://1.bp.blogspot.com/-3_aKas8SbEE/XWW9UNIwp_I/AAAAAAAAYMo/4rETDocY8nAeF23a5b53l9P00j7XFAbeQCLcBGAs/s640/vegan-choc-chip-cookies-3.JPG" width="640" /></a></div>
Caitlinhttp://www.blogger.com/profile/13980107176944422229noreply@blogger.com0tag:blogger.com,1999:blog-9120779824220379688.post-65658955775107431672019-07-20T11:58:00.001-04:002020-09-14T12:55:10.944-04:00Vegan Hot Fudge and Strawberry Sundaes from Globally Local in London<div class="separator" style="clear: both; text-align: center;">
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We visited family in London, Ontario a few weekends past and we couldn't leave without trying the these delicious-looking sundaes from Globally Local. Both the Strawberry sundae and Hot Fudge sundae were amazing. There are vanilla cake crumbles at the bottom of the strawberry sundae and brownie crumbles at the bottom of the hot fudge sundae. The crumbles are optional, however, so if you're just in the mood for sauce and soft serve you can get just that. </div>
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When I first dipped into the hot fudge sundae I was transported back to the summer of... '69, just kidding. But I was transported back to a summer when McDonald's had a 99 cent special on their sundaes..we're talking way back now. We ate so many sundaes that summer, or at least it felt like it. Both sundaes are amazing but being a chocolate gal, I really enjoyed the hot fudge. </div>
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Globally Local knows how to turn those classic fast food flavours into vegan wonders. Thankfully they'll be opening a franchise in Mississauga this year and we'll be able to get our fix a little more regularly :)</div>
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<br />Rileyhttp://www.blogger.com/profile/11467648876975839467noreply@blogger.com0tag:blogger.com,1999:blog-9120779824220379688.post-82324093986028778412019-04-29T17:56:00.001-04:002020-09-14T12:51:12.437-04:00The BEST (and Eggy-est) Vegan Scrambled Eggs<div class="separator" style="clear: both; text-align: center;">
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These are by far the best vegan eggs we've ever had! Well, "false eggs," as they're often called. The look and feel is just like real scrambled eggs but in a less creepy way. No tofu required, either. We made these for our mom's birthday and she was very happy with them. They don't necessarily taste like eggs, more like lemon, garlic and onion, but those are excellent flavours in my opinion! The recipe uses chickpea flour as the base, hence the sunny yellow hue. You'll gobble these up in no time!</div>
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Just look how convincing that "egg" breakfast wrap is! All of the ingredients are relatively cheap and easy to find, no scouring the grocery stores for specialty items, which is always a win in my books.</div>
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We hope you enjoy this recipe as much as we did!</div>
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<b><span style="font-size: x-large;">Scrambled Chickpea Eggs (But'Techa)</span></b></div>
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adapted from <a href="http://veganlatina.com/fluffy-scrambled-chickpea-%E2%80%9Ceggs%E2%80%9D-with-shallots-buttecha/">Terry Hope Romero</a></div>
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<span style="font-size: large;">Ingredients</span></div>
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1 cup chickpea/garbanzo flour </div>
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2 tbsp olive oil</div>
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2 large shallots, finely minced</div>
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1 2/3 cups warm water</div>
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3/4 tsp sea salt</div>
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3 tbsp lemon juice</div>
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2 tsp olive oil</div>
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<span style="font-size: large;">Directions</span></div>
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Put the chickpea flour in a large saucepan and toast for 1 1/2 to 2 minutes, stirring constantly. I find my flour always gets lumpy so I take this time to try and break up the lumps. When it slightly darkens in colour, transfer to a bowl. Wipe out the saucepan so it is free from flour and then add the oil and shallots until beginning to soften, around 2 minutes. Transfer the softened shallots to another bowl.</div>
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Add the water and salt to the saucepan, increase heat to medium. Add the chickpea flour back to the saucepan, stirring constantly with a wire whisk until it reaches the consistency of muffin batter (about 6 minutes). Switch to a wooden spoon or heat-resistant spatula and continue stirring constantly for 6 to 8 more minutes. Remove from the heat when a thin film starts to form on the bottom of the pan and sides. Stir in the shallots and taste for seasoning. </div>
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Spread the mixture out on a large dinner plate or glass dish. Leave the mixture about an inch thick. Let it cool for 20 minutes or until it feels firm. Drizzle with olive oil and sprinkle with lemon juice. Drag a fork through it and mash it into crumbles.</div>
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The traditional way to eat this is with injera, but we typically serve this with veggies or in a tortilla as shown above. </div>
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Washing the pan can be a bit of a pain afterwards, so you've been warned. </div>
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Rileyhttp://www.blogger.com/profile/11467648876975839467noreply@blogger.com0tag:blogger.com,1999:blog-9120779824220379688.post-3857690764248960762019-03-31T21:07:00.000-04:002020-09-14T12:57:16.348-04:00Lightlife Gimme Lean Meatless Veggie Sausage Hash<div class="separator" style="clear: both; text-align: center;">
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You may see this picture and question whether Kitchen Grrrls is still a vegan blog, but I will happily inform you that, yes, it is in fact still a vegan blog. You are looking at some pretty realistic looking breakfast sausage, though. </div>
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We typically shy away from realistic vegan meats because we were never big fans of the texture of meat, but we thought we would give this a go for posterity.</div>
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I was personally never a fan of breakfast before going vegan. It seemed like a meal consisting of all my most hated foods but now I love it.</div>
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We used the Lightlife Gimme Lean Veggie Sausage (<i>not sponsored</i>) in a traditional-style breakfast hash, and it was pretty good! I don't know if we'd re-purchase it because, as previously mentioned, we don't love the texture of realistic vegan meats. But, if you're looking for that meaty chew, this might be for you!</div>
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<span style="font-size: x-large;">Veggie and (Vegan) Sausage Breakfast Hash</span></div>
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<b>Ingredients</b></div>
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3 tbsp vegan butter</div>
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1 package of vegan sausage, crumbled</div>
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1 small onion, diced</div>
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1 zucchini, diced small</div>
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1 bell pepper </div>
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1/4 cup corn, fresh or frozen </div>
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1 carrot, shredded</div>
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2 cups of frozen diced hashbrowns (the little cubes)</div>
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<b>Directions</b></div>
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In a medium-sized frying pan heat one tablespoon of butter. Once melted, evenly distribute the sausage in the pan. When the meat is browned on all sides remove from the heat and set aside.</div>
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In a large frying pan heat two tablespoons of butter. When the butter is heated, add the onion and cook for 5 minutes or until translucent. Add the rest of the veg and cook until softened, about 10 minutes. Incorporate the hashbrowns and cook for another 10 minutes or until heated through. Then toss in the sausage and cook for another minute. </div>
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The Platters - The Great Pretender </div>
Rileyhttp://www.blogger.com/profile/11467648876975839467noreply@blogger.com0tag:blogger.com,1999:blog-9120779824220379688.post-38080531917819088942019-02-27T17:28:00.002-05:002020-09-15T13:27:06.276-04:00Vegan Veggie Soup with Pastini<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-4qqKXEIJxas/XB5g0NzupiI/AAAAAAAAIR0/SMQ1m-XOevcT_sPoiHkTEzur5EhC_zWwACLcBGAs/s1600/veggie-noodle-soup-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://2.bp.blogspot.com/-4qqKXEIJxas/XB5g0NzupiI/AAAAAAAAIR0/SMQ1m-XOevcT_sPoiHkTEzur5EhC_zWwACLcBGAs/s640/veggie-noodle-soup-2.JPG" width="425" /></a></div>
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We love soup all year round but especially during the winter months. It makes us feel warm and healthy. We've had a big dumping of snow today and some really cold temperatures, so soup is the perfect remedy. And soup is a great way to clear out your fridge when those vegetables gotta go fast.</div>
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We can't help but add pasta to our soups, especially cute baby pasta like these stars.</div>
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<a href="https://1.bp.blogspot.com/-HyhVO0h8Q6U/XB5gzbhbCjI/AAAAAAAAIRs/IHe38bBrrvs30xAK41FbUR9VX8yCUHRtQCLcBGAs/s1600/veggie-noodle-soup-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-HyhVO0h8Q6U/XB5gzbhbCjI/AAAAAAAAIRs/IHe38bBrrvs30xAK41FbUR9VX8yCUHRtQCLcBGAs/s640/veggie-noodle-soup-3.JPG" width="426" /></a></div>
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I wish we could buy local, seasonal produce throughout the year but our climate just doesn't allow it. So, this might not be a typical winter soup but it will sure make you feel healthy and warm.</div>
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<span style="font-size: large;">Veggie Soup with Pastini</span></div>
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Ingredients</div>
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1 tbsp olive oil</div>
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1 small onion, finely diced</div>
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3 cloves of garlic, minced</div>
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2 carrots, chopped into bite-size pieces</div>
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small broccoli, cut into florets</div>
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2 medium zucchini, diced</div>
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150 g of green beans, cut into bite-size pieces </div>
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1 can diced tomatoes</div>
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4-6 cups of vegetable broth</div>
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115 g cooked pasta</div>
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Directions</div>
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Heat olive oil in a large soup pot over medium heat. </div>
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Add the onion and cook for about 3 minutes or until softened, followed by the garlic. Cook until fragrant.</div>
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Toss in the carrots and cook until slightly softened, about 5 minutes. Add the rest of the veg, tomatoes, and vegetable broth. Bring to a boil and reduce to a simmer. Cook for 20 minutes.</div>
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While the soup is simmering cook your pasta. Once it's ready, strain it and add it to the whole pot or to each individual bowl before serving. </div>
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Rileyhttp://www.blogger.com/profile/11467648876975839467noreply@blogger.com1tag:blogger.com,1999:blog-9120779824220379688.post-21525546131527811872019-02-09T19:53:00.001-05:002020-09-14T13:00:22.769-04:00Are we addicted to mac and cheese? Maybe. Cauliflower Mac with Zucchini<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-5GzyQKEdilg/XF9c_8UzrkI/AAAAAAAAIWE/UBh2fauks8gbV28W9mhKxsfqh2xUjXijACLcBGAs/s1600/20190105_183354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://3.bp.blogspot.com/-5GzyQKEdilg/XF9c_8UzrkI/AAAAAAAAIWE/UBh2fauks8gbV28W9mhKxsfqh2xUjXijACLcBGAs/s640/20190105_183354.jpg" width="480" /></a></div>
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At this point we have so many macaroni and cheese recipes on this blog that we should have a Mac and Cheese tag.</div>
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No shame in the carb game I say, and when your cheese is made from cauliflower, you really can't go too wrong. Throw in some veg that you have on hand and bob's your uncle!</div>
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<a href="https://3.bp.blogspot.com/--V1CxuiVBB8/XF9c_vnqXaI/AAAAAAAAIWA/FupTEET_n64qFQqEvHUgNvyMCF8_KfY6gCLcBGAs/s1600/20190105_183403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://3.bp.blogspot.com/--V1CxuiVBB8/XF9c_vnqXaI/AAAAAAAAIWA/FupTEET_n64qFQqEvHUgNvyMCF8_KfY6gCLcBGAs/s640/20190105_183403.jpg" width="480" /></a></div>
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This is our favourite recipe thus far. We may have eaten it once a week for the past four weeks. Seriously, we have no shame. We've been rotating between using shells and wagon wheels. Aren't wagon wheels the most fun pasta shape?</div>
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We hope that you'll enjoy this recipe as much as we do!</div>
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<span style="font-size: large;"><b>Vegan Cauliflower Shells and Cheese with Veggies</b></span></div>
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adapted from <a href="https://www.amazon.com/Chloe-Flavor-Saucy-Crispy-Spicy/dp/045149962X">Chloe Flavour</a></div>
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<b>Ingredients</b></div>
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12 oz cauliflower florets</div>
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5 cloves garlic</div>
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4 tbsp olive oil</div>
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2 1/2 tsp sea salt</div>
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1 package pasta (shells, wagon wheels, or macaroni)</div>
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1 1/2 cups water</div>
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1/2 cup raw cashews, soaked for at least half an hour</div>
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2 tbsp lemon juice</div>
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1/4 tsp mustard powder</div>
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Veggies</div>
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2 tsp olive oil</div>
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1 zucchini, quartered and sliced</div>
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1 jalapeno, finely chopped </div>
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<b>Directions</b></div>
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Preheat oven to 425 degrees F.</div>
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Place the cauliflower on a baking sheet and sprinkle with olive oil and 1/2 tsp salt. Move the cauliflower around to coat it. Roast for 30 minutes or until soft/tender.</div>
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Cook the pasta, drain, return to the pot, and set aside. </div>
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While the cauliflower and pasta are doing their things, heat 2 tsp of olive in a small pan and add the veggies. Cook until browned.</div>
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Remove the cauliflower from the oven and strain the cashews. Once the cauliflower is cool add it to a high speed blender with the water, cashews, lemon juice, remaining salt and mustard powder. Blend until smooth and creamy.</div>
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Pour the sauce over the pasta and return to the element on low to heat through, stirring constantly. Remove from the heat and add the veggies. Mix through. </div>
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<i><span id="goog_504094252"></span><a href="https://www.blogger.com/"></a><span id="goog_504094253"></span>Listening to...</i></div>
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<br /><iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/Ri7muHnyhfs/0.jpg" src="https://www.youtube.com/embed/Ri7muHnyhfs?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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<br />Rileyhttp://www.blogger.com/profile/11467648876975839467noreply@blogger.com1tag:blogger.com,1999:blog-9120779824220379688.post-65791696953317640532018-12-22T11:26:00.003-05:002018-12-22T11:26:31.018-05:00The Vegg Super Yummy Vegan French Toast<div class="separator" style="clear: both; text-align: center;">
Recently, we inherited a whole pantry's worth of vegan ingredients from a friend who moved to England for her PhD (at University of Cambridge). One of the items in the trove of goodies was <a href="https://thevegg.com/">The Vegg</a>. As someone who loves French Toast, I thought there was no better use for it than that so here's what we came up with. </div>
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<a href="https://4.bp.blogspot.com/-whZ-4kK8vzY/XB5PZAUFBRI/AAAAAAAAWXM/OOsWCTnvg6woh4O6On0G23JCtSbXFbCmwCLcBGAs/s1600/vegg-french-toast-5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Vegg French Toast recipe" border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://4.bp.blogspot.com/-whZ-4kK8vzY/XB5PZAUFBRI/AAAAAAAAWXM/OOsWCTnvg6woh4O6On0G23JCtSbXFbCmwCLcBGAs/s640/vegg-french-toast-5.JPG" title="The Vegg French Toast recipe" width="426" /></a></div>
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The Vegg made for a very golden soft coating on the French Toast when fried in coconut oil in our non-stick skillet. We used very white day old bread and it was perfect. A bit salty, a big eggy and very, very yummy. </div>
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<a href="https://2.bp.blogspot.com/-BtkBj36AB_o/XB5PIhhbgqI/AAAAAAAAWW4/5U3iD-RRMAMgAOFPtBEcOCi03UzBzKxbgCLcBGAs/s1600/vegg-french-toast-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Vegg French Toast recipe" border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://2.bp.blogspot.com/-BtkBj36AB_o/XB5PIhhbgqI/AAAAAAAAWW4/5U3iD-RRMAMgAOFPtBEcOCi03UzBzKxbgCLcBGAs/s640/vegg-french-toast-1.JPG" title="The Vegg French Toast recipe" width="426" /></a></div>
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<b>The Vegg Super Yummy Vegan French Toast</b></div>
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Serves 2</div>
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<span style="font-family: inherit;">Ingredients:</span></div>
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<span style="font-family: inherit;">2 tsp the Vegg powder</span></div>
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<span style="font-family: inherit;">3/4 cup water</span></div>
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<span style="font-family: inherit;">3/4 cup unsweetened almond milk</span></div>
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<span style="font-family: inherit;">2 tsp cinnamon </span></div>
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<span style="font-family: inherit;">a loaf of day old bread</span></div>
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<span style="font-family: inherit;">coconut oil, for frying</span></div>
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<span style="font-family: inherit;">Directions:</span></div>
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1. Blend the Vegg, water, and almond milk for about 15 minutes in a blender. You can't mix by hand because the Vegg needs a the mixing power of a blender to activate. Pour the liquid mixture into a shallow dish so that you can dip your bread into it. Add the cinnamon and mix it up.</div>
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2. Dip one slice at a time and let it sit so that it soaks up the mixture but not so long that it gets soggy. </div>
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3. Heat the skillet and melt the coconut oil. Fry each slice until golden then flip and get the other side nice and golden. </div>
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4. You can keep the other slices warm in an oven preheated to about 250F if you're waiting to serve but we just eat as they're read because we are heathens. </div>
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5. Serve with maple syrup, more cinnamon and whatever other toppings float your boat. </div>
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<a href="https://4.bp.blogspot.com/-5Be0BeNoByc/XB5PLErf-ZI/AAAAAAAAWXA/4lRFpOsJJr0mKH9ZLT0kx8esdRPCS1tmgCLcBGAs/s1600/vegg-french-toast-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Vegg French Toast recipe" border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://4.bp.blogspot.com/-5Be0BeNoByc/XB5PLErf-ZI/AAAAAAAAWXA/4lRFpOsJJr0mKH9ZLT0kx8esdRPCS1tmgCLcBGAs/s640/vegg-french-toast-2.JPG" title="The Vegg French Toast recipe" width="640" /></a></div>
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<a href="https://1.bp.blogspot.com/-kKpmfL0B9AU/XB5PJ6wAc5I/AAAAAAAAWW8/sghTZ6ZgOO8ayjJhfuPcN2PuXgpan4pJwCLcBGAs/s1600/vegg-french-toast-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Vegg French Toast recipe" border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-kKpmfL0B9AU/XB5PJ6wAc5I/AAAAAAAAWW8/sghTZ6ZgOO8ayjJhfuPcN2PuXgpan4pJwCLcBGAs/s640/vegg-french-toast-3.JPG" title="The Vegg French Toast recipe" width="426" /></a></div>
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If you try this recipe, let us know what you think. The black salt in the Vegg definitely gives off an egg-y aroma and taste. I love it!</div>
Caitlinhttp://www.blogger.com/profile/13980107176944422229noreply@blogger.com0tag:blogger.com,1999:blog-9120779824220379688.post-91766216507077377912018-09-06T14:47:00.001-04:002020-09-14T12:58:54.141-04:00Best Ever Vegan Nacho Cheese Sauce<div style="font-family: ".sf ui text"; font-size: 17px; font-stretch: normal; line-height: normal;">
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<a href="https://3.bp.blogspot.com/-xTLnB7BkQcU/W5FNPRB1XII/AAAAAAAAINY/OS98vxN4EKwaIhMN6wP2sF9fXZewTWvggCLcBGAs/s1600/IMG_9117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img alt="Best Ever Vegan Cheese Sauce" border="0" data-original-height="1600" data-original-width="1166" height="640" src="https://3.bp.blogspot.com/-xTLnB7BkQcU/W5FNPRB1XII/AAAAAAAAINY/OS98vxN4EKwaIhMN6wP2sF9fXZewTWvggCLcBGAs/s640/IMG_9117.JPG" title="Best Ever Vegan Cheese Sauce" width="466" /></span></a></div>
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Almost a week into another new month - look at that! The summer weather is still going strong here, so why not keep that festive vibe going with the BEST nacho cheese sauce.</div>
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This reminds me so much of the nacho cheese from Taco Bell it isn't funny.</div>
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<a href="https://2.bp.blogspot.com/-_TxNyLFtKg4/W5FNPoX7YhI/AAAAAAAAINc/2G1fxKo_Qi02EhMz-U6DU5mSXrJwfTrGgCLcBGAs/s1600/IMG_9122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img alt="Best Ever Vegan Cheese Sauce" border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://2.bp.blogspot.com/-_TxNyLFtKg4/W5FNPoX7YhI/AAAAAAAAINc/2G1fxKo_Qi02EhMz-U6DU5mSXrJwfTrGgCLcBGAs/s640/IMG_9122.JPG" title="Best Ever Vegan Cheese Sauce" width="426" /></span></a></div>
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I sometimes can't believe how a few simple ingredients, like potatoes, carrots and nooch (okay there are more ingredients than that but still) can create such complex, cheesy flavour. You'll be dipping all the tortilla chips and dousing all the nachos with this cheese sauce: see below ;)</div>
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<a href="https://1.bp.blogspot.com/-joY4OeaVn3A/W5FfPhCQtaI/AAAAAAAAINs/zMSd851h8TYbQsu-fL9nh0WP0V8UdJRvwCLcBGAs/s1600/IMG_9125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img alt="Vegan Nachos " border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-joY4OeaVn3A/W5FfPhCQtaI/AAAAAAAAINs/zMSd851h8TYbQsu-fL9nh0WP0V8UdJRvwCLcBGAs/s640/IMG_9125.JPG" title="Vegan Nachos " width="426" /></span></a></div>
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<span style="font-size: large;"><b>Best Ever Vegan Cheese Sauce</b></span></div>
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adapted from: <a href="https://therealfoodrds.com/vegan-nacho-cheese/">The Real Food RDS</a><br />
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<b>Ingredients</b></div>
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1 yellow-fleshed potato, peeled and chopped</div>
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1 medium carrot, peeled and chopped</div>
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1/2 cup raw cashews</div>
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1/2 unsweetened original almond milk</div>
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1/4 cup nutritional yeast</div>
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1 tbsp white miso</div>
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3 tbsp olive oil</div>
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half of a lime</div>
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1/2 tsp garlic powder</div>
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1/2 tsp onion powder</div>
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1/2 tsp paprika</div>
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1/4 tsp cayenne</div>
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1 tsp sea salt</div>
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<b>Directions</b></div>
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Put cashews in a small bowl and cover with boiling water. Place a plate or cloth over the bowl while you prepare the other ingredients. </div>
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Put the chopped carrot and potato in a small sauce pan, cover with water and bring to a boil. Once boiling, reduce the heat to a simmer and let the veggies cook for about 20 minutes.</div>
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Drain the cashews and the veggies. Place in a blender. Add the remaining ingredients to the blender and scrape down the sides until completely smooth. Add more milk if the sauce gets too thick.</div>
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Rileyhttp://www.blogger.com/profile/11467648876975839467noreply@blogger.com0