Thursday, August 29, 2013

Vegan Chickpea Flour Scrambled "Eggs" with Spinach and Zucchini

This recipe makes for one amazing breakfast. The spinach and zucchini really make it into something special. From these pictures, it really looks like scrambled eggs but fear not there are no eggs in sight! 

Now, if you're expecting this to taste exactly like eggs, you will be disappointed. It doesn't taste much like eggs at all but it tastes mighty delicious and it's full of protein. As we note in the recipe, make sure you let these set and cook through --- it's a super simple recipe and we are sure you will love it! If you really want that sulfur egg-y taste then make sure to use black salt as it will make this scramble taste more egg-like. We will definitely be making this again soon!... We need to get our breakfast-making mojo back. We seem to have lost it a little with the lazy days of August... Oops!! :)

Vegan Scrambled Chickpea Flour “Eggs” with Spinach and Zucchini

4 teaspoons + 2 teaspoons Olive oil
1/2 cup plus 2 tablespoons chickpea flour
3/4 cup water
1 onion, diced finely
¼ cup zucchini, chopped
¼ cup spinch, chopped
sea salt to taste - preferably black salt for a sulfur-y egg-y taste
black pepper, to taste

Heat four of the teaspoons of oil in a small non-stick skillet.
In a small bowl, mix the chickpea flour with the water, onion, and a couple pinches of sea salt and pepper. 
Add the zucchini into the skillet, and let cook for about five minutes.
Add the remaining two teaspoons of oil to the pan.
Pour the chickpea mix into the skillet, and let it cook without touching it for 3-5 minutes, or until you see the perimeter begin to set.
Sprinkle the spinach into the skillet.
Using a spatula, begin breaking the mix into smaller bite-size pieces.
Keep in the pan until cooked through (no longer looks like batter and no longer wet - it tastes gross if you don't let it fully set).
Salt and pepper to taste.

Monday, August 26, 2013

Vegan Plum Peach and Blueberry Crumble

FRUIT SEASON! (Well, at least here in Ontario.)

What better way to make use of all that fruit than in a quick and easy crumble? This recipe really lets the fruits shine with very little added sweetener (just some agave/maple syrup). 

While we are so sad that fall is coming, we do love this time of the year when there is so much fresh local fruit and vegetables! It's kind of like Christmas for vegheads :) We hope you will enjoy this recipe - let us know if you try it out for yourselves and if you switch it up in any way! 

Plum Crumble
Adapted from Leaf Root Flower Fruit

Plum Filling:
1/3 cup apple sauce
1 Tbs. arrowroot powder
6 cups thinly sliced plums, peaches, and blueberries (about 3 lb.)
1/4 tsp. ground nutmeg

Crumble topping:
1 cup whole rolled oats
1 cup brown rice flower (or WW flour)
1/4 tsp. ground cinnamon
1/2 tsp. salt
1/4 cup melted coconut oil
1/4 cup agave nectar

1. Preheat oven to 350°F. Spray 8-inch square baking pan with oil, set aside.
2. Place apple sauce in mixing bowl. Add arrowroot, and stir to dissolve. Add fruit, and toss gently. Transfer to prepared pan, sprinkle with nutmeg, and set aside.
3. Combine oats, flour, cinnamon, and salt in large bowl. Rub oil into mixture with your fingers, then drizzle in the agave nectar while mixing with fork. Distribute evenly over the filling.
4. Bake 20 to 30 minutes, or until topping is golden and fruit is bubbling. Serve warm.

Friday, August 23, 2013

Chipotle Seitan Tacos with Avocado Crema Coleslaw and Sauteed Veggies

Summer is the perfect time for tacos! These were absolutely wonderful. The homemade seitan adds so much protein to an otherwise light dish. 

The avocado crema is totally awesome! Hopefully you can try it out for yourself to see what we are taking about. I think I need to make tacos again.... :)

Chipotle Seitan Tacos with Avocado Crema Coleslaw and Sauteed Veggies

We used this trusty and favorite recipe, here + add in 2-3 chipotles in adobo sauce plus some of the sauce from the can
-Slice it thinly and sautee in a pan with additional seasoning, then serve on the tortilla

Avocado Crema-Dressed Coleslaw
Adapted from Vegan Miam

1/3 cup olive oil
3 tablespoons fresh lime juice
1 garlic clove, peeled
1/2 cup veganaise 
1 tablespoon vegan worchestire sauce
1/2 ripe avocado, pitted and flesh scooped from the skin
1/2 cup (loosely packed) roughly chopped cilantro
3/4 tsp sea salt
Cabbage and carrot shredded (as much as you’d like, we used about 4 cups)

Combine oil, lime, garlic, mayo, worchestire, avocado, cilantro and salt in a blender or food processor, along with 1 tablespoon cold water.
Process until smooth. Taste and season lightly with more salt to taste.
Pour over cabbage and carrot.

Sauteed Veggies 
We sautee chopped bell peppers, corn, red or sweet onion in a pan with avocado oil, season with cumin and red pepper flakes, salt and pepper

Build your taco with seitan, coleslaw, sauteed veggies, salsa, and anything else your heart desires. 

Sunday, August 18, 2013

Chewy Chocolate Vegan Brownies

Clearly, we are mildly obsessed with brownies. Honestly, we have like 8 or more brownie recipes on our this blog. We have found so many amazing brownie recipes on the internetz over the years and we just want to share them all with you. What's your favorite brownie recipe?

Chewy Chocolate Vegan Brownies 
Adapted from Pumpkin Honey
1/3 Cup Chocolate Chips + (1/3 Cup Chocolate Chips optional)

1/3 Cup Cocoa Powder
4 Tbsp Coconut Oil
4 Tbsp Vegetable Oil
2 Ener-G Eggs (or flax eggs)
1 Cup Brown Sugar
1 Cup All Purpose Whole Wheat Flour
1 Tsp Baking Powder
1/2 Tsp Salt
1 Tsp Vanilla
1/4 Cup Almond Milk
Directions:Line an 8×8 pan with parchment paper and preheat oven to 350F.In a double boiler, over low heat, melt chocolate chips with cocoa powder, coconut oil, and vegetable oil.In a small bowl or measuring cup, prepare Ener-G eggs. Set aside.In a medium-sized, mixing bowl, combine flour, sugar, baking powder and salt.When the chocolate is completely melted, add to dry ingredients.Add the Ener-G eggs, vanilla and almond milk. Stir to combine completely. Add additional chocolate chips and stir. Pour batter and spread into lined pan. Bake until toothpick/knife inserted in centre comes out clean, about 35 – 45 minutes.

Sunday, August 11, 2013

Vegan Eggplant Parmesan with Basil

Eggplant season! It's the most wonderful time of the year! We LOVE eggplant! L-O-V-E! Can't get enough, totally bananas for eggplant!

We have always enjoyed Eggplant Parmesan and breaded eggplant but had never tried frying it ourselves at home. We are kind of averse to frying things because, let's face it, it's not the healthiest way to prepare food. But... it is mighty tasty! This recipe is a keeper. The fresh basil added into the panko or crumbs (whichever you decide to use) compliments the eggplant so well. A match made in heaven! If you're really scared of frying/don't want the mess/want to be healthy you can bake these at 425C for 12-15 each side on a baking sheet in the oven.

Vegan Eggplant Parmesan

Adapted from Veglicious!

1 large globe eggplant

1/2 cup White whole wheat pastry flour
zest of one large lemon
1/2 tsp. granulated garlic

1/2 cup almond (original unsweetened) milk
1 tbs. Cornstarch (or tapioca flour)

1 3/4 cup panko OR vegan Italian Breadcrumbs (store bought) – we did half of the eggplant in panko and the other half in breadcrumbs
1/4 cup finely chopped basil
canola oil for frying

Slice the eggplant into 1/4" thick cutlets. Rub the slices with a couple tablespoons of salt, and set in a colander for about an hour. Rinse and dry well. Prepare the flour, soy milk, and panko mixtures (as separated in the list above) into three dishes (like a little assembly line).
Lightly coat a slice with flour, dip into the soy milk, then cover in panko or breadcrumbs (pat it on). Set aside on a plate and repeat until all slices are coated.

Heat a skillet over med-high heat with about 1/4" of oil. Gently place a few slices into the pan at a time, and cook for about 2 minutes on each side, until browned. Remove with tongs and place on a cooling rack sheet lined with paper towels to drain the oil. You'll have to keep adding oil after every couple batches. We then transferred the eggplant to a baking sheet and placed them in the oven to stay warm/crisp up a bit at 250C as we were frying the rest.

Sprinkle with lemon juice and serve with your favorite marinara sauce and pasta.

Wednesday, August 7, 2013

Grilled Cheese Tomato & Kale Sandwiches

Sometimes you just don't have time to make a nice fancy meal. Those are the times when sandwiches save your life. Although, we have been known to make some pretty fancy sandwiches that make for a fancy meal :) 

At any rate, this sandwich is quick, delicious, and packed with goodness for your body. It's also the first sandwich in which we used Daiya Cheddar Style Slices - they melt perfectly and taste like good old processed cheese but less chemical-y, of course! 

Grilled Cheese Tomato & Kale Sandwiches 

2 slices whole grain bread
1 slice Daiya Cheddar Style Slices
handful of washed and drained baby kale 
handful of roasted baby tomatoes 
margarine for the outside of the bread to make it toasty and yummy

Pile all the ingredients on the bread. Slather outside of sandwich with margarine. Place in grill or panini press (whatever floats your boat!). 
Enjoy with a side of potato chips, carrots, or salad. 

Sunday, August 4, 2013

Vegan Peanut Butter Banana Pancakes

Pancakes always put me in a good mood. It's no secret that I love fried dough and this is one way to get my fix without having to resort to doughnuts or funnel cakes (the ultimate sin!). I love bananas in my pancakes on a regular basis but they work even better in a peanut butter-flavoured batter such as in this recipe. 

I love waiting to flip the pancakes - it's just so exciting! Sometimes stressful though but I have finally figured out the perfect temperature for our griddle so that makes things a lot easier. For us, it's around 400 degrees. It took a while but we figured it out. Go make pancakes! Mmmm... I want pancakes!

Peanut Butter Banana Oat Pancakes
Adapted from Happy. Healthy. Life.

3-4 Tbsp peanut butter, softened
3 Tbsp quick cooking oats
3 Tbsp agave syrup
1/2 cup white whole wheat flour
1/4 cup buckwheat flour
1 cup original almond or soy milk
1 tsp flax seeds
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 tsp vanilla extract
1 tsp apple cider vinegar
2 large bananas, sliced

1. Combine flax and milk in medium bowl, let stand.
2. Combine dry ingredients in a large mixing bowl.
3. Stir peanut butter and agave into the flax mix then fold into the dry ingredients. Finally, add in ACV.
3. Heat oil in non-stick pan. Pour batter onto pan and place sliced bananas on top of batter. Flip when bubble pop. Cook through. Enjoy!

Thursday, August 1, 2013

Homemade Seitan + Smoky Maple Seitan Sandwiches with Coleslaw!

This looks kinda gross but it sure is delicious!!

This was our first time making homemade seitan, EVAR!

It served us well for about four or five meals. If you or your family is less beastly it may even be good for a week.

Oh my! The maple syrup caramelizes beautifully giving each slice a bit of a crust and of course a hint of sweetness.

I'm pretty sure I was totally blissing out every time I ate one of these cuties. The seitan is flavourful and you just feel good eating it!

The coleslaw adds another layer of sweetness and crunch to the sammie. 

Smoky Maple Seitan Sandwich with Coleslaw


Sliced homemade seitan (we use this recipe from the amazing Kathy)Splash of liquid smokeGenerous splash of pure organic maple syrup Finely ground black pepper
Homemade coleslaw (such as our Vegan Tropical Summer Coleslaw)

Sautee seitan in some olive oil. Add the maple and liquid smoke as the seitan is frying. Add fine pepper to taste. Sautee on each side until seitan is heated and brown and crispy (or leave it less crispy if you so wish). Make your sandwich with the coleslaw or any other toppings you would like! 
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