Wednesday, July 18, 2018

Fudgy Vegan Brownies with A Crinkle Top


These are the best brownies we've eaten in a long time. If you need a chocolate fix, then these are the brownies for you! Gooey, fudgy and with that classic crinkle top, you simply cannot go wrong!


This recipe may involve a few bowls, but it is totally worth it. Once you taste these brownies, you'll forget all about the dishes left to clean. Brownies make life a little more bearable. 


Fudgy Vegan Crinkle-Top Brownies

Ingredients
3/4 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
6 tbsp vegan margarine, like Earth Balance
1/3 cup chocolate chips
1/4 cup cocoa powder
2 tbsp ground flaxseed
1/3 cup sweetened vanilla rice milk
1/4 cup sugar
1 tbsp maple syrup

Directions
  • Preheat oven to 350 degrees F. Grease an 8x8 baking dish.
  • In a measuring cup, combine the milk and flaxseed. Allow to thicken for a few minutes.
  • In a medium bowl, whisk together dry ingredients, except cocoa powder. 
  • In a separate, microwave-safe bowl, heat chocolate chips at 30 second bursts, stirring in-between, until chocolate is melt. Then add margarine and cocoa powder.
  • In a large bowl, mix together chocolate mixture, flax egg and sugar followed by the dry ingredients. 
  • Pour the batter into the baking dish and bake for 35-40 minutes. They will be slightly gooey until cooled.





Sunday, June 24, 2018

New Vegan Eats Alert: VegItaliano in Vaughan

The past few months have been pretty busy, especially April, May and June. Caitlin and I painted our bedrooms after almost 20 years of the same wall colours. I also painted and distressed my furniture to better match my new colour scheme. It made me feel really handy :) I can say we are both pleased with our new bedroom looks.

In May, I visited a friend in London, ON and tried some new (to me) vegan foods there. I also got involved with our local NDP candidate's campaign. He didn't win but definitely should have!! We're still reeling from the election results. It'll be a long and tough road ahead with Doug Ford, but we're ready to fight. 

I started a new job in June, but the most exciting thing about June so far was attending the Paramore concert. They were sooooo good and I absolutely love their album After Laughter, so to see it played live was spectacular. That pretty much brings us up to date. Onto the focus of this post...VegItaliano and their delicious vegan Italian food!

Vegitaliano Vaughan Vegan Italian

This is the kind of food we've been missing since going vegan. One can only eat so many vegan pulled pork sandwiches or mac and cheese before getting bored. And we love us some Italian food!

Vegitaliano Vaughan Vegan Italian
Vegan Chicken Parmigiana

For a quick service restaurant, there are quite a lot of options on the menu. It's a nice spread, if you ask me. You can tell what's available from the green checkmarks beside each menu item. We had the cutlet parmigiana, chicken parmigiana and the porchetta.

Vegitaliano Vaughan Vegan Italian
Vegan Cutlet Parmigiana

The buns were really nice. We always appreciate good bread. We are bread-heads after all. Oh! and the tomato sauce on the cutlet and chicken parmigiana sandwiches was amazing!


Vegitaliano Vaughan Vegan Italian


The vegan cutlet parmigiana might have been the all-around fan favourite. Although, each sandwich was absolutely delicious.

Vegitaliano Vaughan Vegan Italian Porchetta
Vegan Porchetta

The flavour on the "meat" was really good on the porchetta. I especially enjoyed the artichokes and peppery arugula on the sandwich, too! 


Vegitaliano Vaughan Vegan Italian Porchetta


We loved every bite of these sandwiches and look forward to eating many more!

Although we left very satisfied after eating our lunch, we couldn't help but try the vegan tiramisu that was on the menu.


Vegitaliano Vaughan Vegan Italian TiramisuVegitaliano Vaughan Vegan Italian Tiramisu


 We kind of were speechless after digging into this dessert. We were never tiramisu people prior to our vegan days but this made us converts! It was so flavourful and creamy and delicious! If you're lucky enough to be in the area, you must try this!

It was pure joy eating this food!

The VegItaliano is located at 2781 Hwy 7, Vaughan, ON L4K 1W1
Find them on:
VegItaliano website
Facebook
Instagram

Thursday, February 22, 2018

Colourful, Peanutty Tofu and Veggie Bowl with Glass Noodles


We need some colour this time of year, don't we? Looking at this bowl of food makes me feel happy, and my belly too! I hope it will do the same for you.

How's 2018 treating you? What have you been up to? We just finished watching the series Please Like Me; it's a short little series but a good one. It's available on Netflix. There isn't much on Netflix that appeals to us other than Jane the Virgin, so it was nice to find another gem. These aren't new shows, but if you haven't tried either one of them and you have Netflix or mad streaming skillz, check them out!

Now, onto the dish!


Peanut Noodles with Veggies and Tofu

Ingredients
~ 250g or 8 oz glass noodles
3 carrots, peeled and finely grated
1/2 cabbage, thinly sliced 
200g of sugar snap peas, chopped
350g extra firm tofu, chopped into whatever shape you like
1 tbsp canola oil
2 limes
peanuts, crushed

Sauce
1/4 cup peanut butter
2 tbsp rice vinegar
1 garlic clove, minced or pressed
1 tbsp grated ginger
1 tbsp sriracha 
4 tbsp tamari or soy sauce
2 tsp toasted sesame oil
1 tbsp agave nectar or maple syrup 

Directions
Cook your noodles according to the package.

Heat one tablespoon of oil in a non-stick skillet. Once heated, place your tofu in the skillet and brown for one to two minutes, each side.

Combine all of the sauce ingredients in a small sauce pan. Cook on medium for two to three minutes, stirring constantly.

When the tofu is done, turn off the heat and remove from the heat. Add the noodles and sauce to the tofu and stir until the sauce is evenly distributed.

Divvy up the noodles and tofu in bowls and then add the veg on top. Sprinkle with peanuts and squirt some lime juice over top or give every bowl a wedge.

Friday, December 29, 2017

Vegan Étouffée (a super delicious and flavorful Creole/Cajun stew)

Vegan Etouffee Creole Stew

This is unlike any dish we've ever made before. I mean that in the best way possible BTW!

Vegan Etouffee Creole Stew

So flavourful and amazing, this is also a really hearty dish. You'll be completely satisfied if you make this dish! I've never had non-vegan etouffee but it definitely has a great, unique kinda fishy flavour.

You can find this recipe in Isa Chandra Moskowitz's The Superfun Times Vegan Holiday Cookbook. There are many more fabulous recipes to be found inside!

Friday, November 24, 2017

Macaroni and Cheeze with Buffalo Chickpeas


We weren't joking when we said we wanted to try all of the mac and cheeze recipes out there!

This one's a little more dressed up than your regular mac, but doesn't take all that much more time to prepare. Bonus!


These buffalo chickpeas are possibly the greatest we've ever eaten. You could definitely add them to soups, salads, or have them as a snack. They have the perfect balance of smoky and sweet.

This is one delicious dish and also satisfying, I might add. You'll be adding this to your mac and cheeze repertoire, too.


You can find this recipe here and if you do decide to make it, double or even triple the amount of nutritional yeast to ensure a cheesy taste. Also, we didn't make the ranch dressing, rather we used Daiya Homestyle Ranch Dairy-Free Dressing for a quicker version. 


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