Sunday, December 29, 2013

TVP Pepper Curry Stew {Vegan}

We recently discovered that our favorite grocery store carries dried TVP chunks. For us, this was a very exciting discovery. We love TVP especially since we are kind of obsessed with the TVP curry from One Love Vegetarian in Toronto. We want to eat that everyday so we tried to make use of TVP at home in a similarly delicious way.

This meal ended up being the perfect make-at-home TVP dish. It was spicy, flavourful, and different from what we usually make. The TVP was tender and juicy - very meaty! If you're looking for a great TVP recipe then this is the one for you. Try it out and let us know how it goes. 

TVP Pepper Curry Stew 
Adapted from Roshni's Kitchen

For the Sauce/Paste
1 Tbsp EVOO
2 medium onions, chopped
5 cloves garlic, minced
1 inch piece of ginger
1 Tsp cumin
1 Tsp corriander seeds
2 Tbsp tomato paste

For the Stew
1 Tbsp EVOO
3 red/orange/yellow peppers, chopped relatively small
1 onion, chopped
1 cup TVP chunks
1 Tsp cumin
1 Tsp tumeric
2 Tsp chilli powder or cayenne pepper
1/2 Tsp cinnamon
1 Tsp garam masala
1 tsp garlic powder


To prepare the paste/sauce:
1. Heat EVOO in a medium sized frying pan. Add onions and sauté for a few minutes until they begin to soften and brown. 
2. Add the garlic, ginger, cumin and coriander. Sauté for a few minutes until it all begins to brown. 
3. Add to a food processor or blender and grind into a smooth paste. 
Transfer back to the pan along with 1 cup of water and the tomato paste. Sauté till it all comes together and the colour darkens. 
4. Once this mixture thickens and darkens after about 5 or so minutes, add turmeric, cumin powder, chilli powder and garam masala. Sauté another 5-10 minutes.

For the curry/TVP:
1. Prepare the TVP chunks by placing in a bowl, then covering with boiling water. Allow to sit for 5-6 min or until soft. Drain and squeeze excess water out of the TVP.  
2. Heat EVOO in another frying pan. Add the peppers and sauté until they brown. Remove peppers from the pan and set aside.
3.  Add the onions and sauté until browned. Set aside with peppers. 
4. Add the TVP to the frying pan. Sauté until they begin to brown. 
5. Return the peppers and onions to the frying pan. Mix together. Now add in the sauce/paste made earlier and mix all together. 
6. Add 1 cup of water and allow the TVP and veggies to mingle with the sauce and get all flavourful and yummy. Add some salt of course to taste. 
7. Simmer for a few minutes. 

Monday, December 23, 2013

Vegan Chocolate Dipped Macaroons

Macaroons are great, aren't they? I think coconut is a delicious flavour but I will admit I tend to shy away from baking too much with coconut because it is high in saturated fat - I know all the paleos out there will be upset with me for saying that :s 

However, it is time for the holidays and so we tend to let to let things slide a little so here's me letting coconut macaroons slide into my mouth without regret. 

A few of the bottoms got a little burnt so we dipped them in chocolate and then decided to dip all of them in chocolate - YUM!

Happy baking everyone!!!

Vegan Macaroons
adapted from Pretty Little Dishes
6 tsp Ener-G Egg Replacer
8 tsp canned unsweetened coconut milk
1/2 tsp almond extract
3/4 cup agave
1/16 tsp salt
4 tbsp coconut flour (we just ground some coconut in a coffee grinder)
2 2/3 cup shredded unsweetened coconut

Whisk together in a bowl egg replacer and coconut milk. Once combined, add extract, salt, and agave. Add flour and mix well. Next add shredded coconut and then transfer contents to a saucepan or skillet and cook over med-low heat for 3-5 mins, stirring constantly. I think this gives the macaroons a little bit of a nutty flavour. Remove from heat and let cool. Line a cookie sheet with parchment and preheat oven to 300 F. Once the mixture has cooled, form them into balls using 1 tbsp of the mixture and space them 1-2 inches apart on the cookie sheet. Bake for 25-30 mins or until they become golden. Remove from the oven and let cool. 

Chocolate Coating
1/2 cup chocolate chips
1 tbsp coconut oil

Add chocolate and oil to a small sauce pan over med-low heat. Stir constantly until melted.

Sunday, December 22, 2013

Vegan Chocolate Chip Speculoos Cookie Bars

These cookie bars are fantastic!! They taste exactly like a cookie but in bar form. They're chewy and the outer layer has a nice crunch to it. I think they'll make the perfect addition to any holiday cookie platter.

These are sneaky cookie bars because they appear to be a classic chocolate chip bar but once you take a bite the spice-y warmth of speculoos (cookie butter) will slowly reveal itself to you and you'll be in love. Speculoos really makes these bars something special...for a special time of year!

Vegan Chocolate Chip Speculoos Cookie Bars 
adapted from the wonderful Connoisseurus Veg

1/4 cup + 2 tbsp. non-dairy milk 
2 tbsp. ground flax seed
10 tbsp. vegan margarine
1 cup brown sugar
1 cup smooth cookie butter
2 tsp. vanilla extract
2 cups flour (half all purpose, half soft whole wheat)
1/2 tsp. salt
2 tsp. baking powder
1 tsp. ground cinnamon
1 10-12 oz. bag vegan chocolate chips like Enjoy Life chocolate chunks

Mix flax with milk and let stand until thickened. Preheat oven to 325 degrees F and grease a 9x13 inch pan. In a large bowl sift together flour, cinnamon, and baking powder. 
Meanwhile, in a sauce pan over med-low heat melt the margarine and sugar. Once those two are completely melted remove from heat and add the cookie butter, vanilla and flax mixture. 
Add the wet ingredients to the dry and mix until just combined then fold in the chocolate chips.
Spread into the pan and bake for 25 mins. 


Friday, December 20, 2013

Scrumptious Vegan Gingerbread Cupcakes with Lemon Butter Cream Frosting

These are probably one of the best cupcakes I've ever had and they're perfectly seasonal, too.
They're super flavourful and have the best texture - light with a slight chew, especially on the outer edge of each top.

We got a big thumbs up from everyone in the house and I'm sure if you try them too, well, 
a) you'll be totally blissing out 
b) after you've fully recovered from the utter scrumptiousness of these cupcakes, you'll be able to give that thumbs up  

You can find the recipe in Vegan Cupcakes Take Over the World on page 53. 
The buttercream recipe follows.

Lemon Buttercream
adapted from Vegan Cupcakes Take Over the World
1/4 cup shortening 
1/4 margarine, softened
2 cups powdered sugar
2 tbsp lemon juice
1 tsp vanilla
little bit of yellow food colouring

Cream shortening and margarine together. Add powdered sugar 1/2 cup at a time plus a splash of lemon juice after each addition. Add vanilla and beat until fluffy. 

Holiday baking is the best and we've finally been able to get into the swing of things so look out for more festive baked goods!!!

Wednesday, December 18, 2013

Tacky Christmas Sweater Chocolate Beet Vegan Cupcakes

Tacky Christmas Sweaters have been all the rage for a couple of years now. On a recent trip to Value Village (okay, okay! I go at least once a week!) I spotted a rack of "tacky Christmas sweaters" made up to be as tacky and ridiculous as you can imagine. So silly but so cute! 

These beet cupcakes are inspired by the tacky Christmas sweater trend. Pink doesn't seem like an obvious Christmas color choice but it works with the adorable sprinkles we decorated these cupcakes with.

Basically, you just need a whole lotta festive sprinkles to make your cupcakes as tacky as possible. But, let's be honest, there's nothing tacky about these cupcakes... they're cute as a button! And moist and fluffy! 

Vegan Chocolate Beet Cupcakes
adapted from Minimalist Baker

2 medium beets (essentially you need 1/2 C of pureed beets)
1 C unsweetened original almond or soy milk
1 tsp apple cider vinegar
1/4 C veg oil
3/4 C sugar
2 tsp vanilla extract
1 C + 1 Tbsp unbleached AP flour
1/2 C dark cocoa powder

1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Preheat the oven to 375°F, remove the stem from the beets and peel them.

Wrap beets in some tin foil, add a few drops of oil and wrap tightly. Allow to roast for about an hour or until you can insert a knife easily. Set in the fridge (in a bowl to catch juice) to cool to room temperature.

Once cooled, puree the beets in a blender until relatively smooth. Measure out 1/2 cup and set aside.

Whisk together milk and vinegar in a large bowl, allow to curdle. Add sugar, oil, vanilla and the 1/2 cup beets. Beat until foamy and nicely mixed.

Add flour, cocoa powder, baking soda, baking powder, and salt to a sifter, add into the wet ingredients while mixing with a fork or mixer. Beat until smooth without over mixing.

Pour batter into a lined cupcake tin, filling about 3/4 of the way. Bake for 22 to 25 minutes. Allow to cool before frosting. 

Vanilla Beet Buttercream Frosting
Link to Vanilla Butter Cream Frosting.
Just add a few drips of beet juice that is left over from the pureed beets. Watch your frosting turn a beautiful hue of magenta!

Sunday, December 15, 2013

Tofu Scramble Pancake Breakfast {Vegan}

We thought we would share a quick breakfast idea. It's really simple and delicious. It also combines two of our favorite breakfast recipes. 

We made a fast tofu scramble using this recent Kitchen Grrrls recipe.

And served the scramble over a Banana Blender Pancake - the recipe is here.

We added some grape tomatoes to the scramble and skipped the hash browns. We also served it with some Valentina Hot Sauce which we love to death.


Friday, December 13, 2013

Vegan Pumpkin Coffee Cake with Pecans

Coffee Cake seems completely necessary during the holidays. It's one of those baked goods that every baker needs in their recipe box (or browser favorites). This incredible recipe we adapted from Family Sponge is THE MOST PERFECT COFFEE CAKE RECIPE EVER. Let us explain...

This pumpkin coffee cake is: moist, fluffy, not too sweet, nutty, pumpkin-y, and features a crumble laced throughout it and on top. What more can we say to sell you on this coffee cake? The soy yogurt really makes it so please be sure to use it. And the pumpkin puree and coconut oil just add to how moist and fluffy the cake is. 

Look at the pecan crumble layer! This is a very beautiful cake so it's perfect for guests or picture-taking - very photogenic!

Vegan Pumpkin Coffee Cake with Pecans
Adapted from Family Sponge

For the cake:
1 1/2 cups whole wheat flour or white whole wheat flour
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup agave nectar
2 Tbsp  brown sugar
1/2 cup pumpkin puree (canned or fresh)
1/2 tsp pure vanilla extract
1/3 cup coconut oil warmed to liquid form
1 cup soy yogurt, we used vanilla

For the crumb filling/topping:
1/2 cup whole wheat flour
3 Tbsp packed brown sugar
1/4 tsp salt
1/2 cup pecan halves finely chopped
3 Tbsp coconut oil (softened, not melted)

Preheat oven to 350°F. Line an 8x8 pan with parchment paper.  In a medium bowl, whisk together the flour, 1 tsp cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
In a large bowl, whisk together agave nectar, pumpkin puree and yogurt in a large bowl until well-mixed. Whisk in vanilla extract. Whisk in coconut oil until well-combined.  Add dry ingredients to wet in 3 parts; stir until dry ingredients are wet but do not overmix.
Now make the filling/topping: In a small bowl, whisk together flour, brown sugar, salt, and nuts for the crumb topping. Add in the oil, and stir with a fork until crumbly.
Pour half of the batter into the prepared pan and smooth the top. Now take half the crumble and spread it evenly over the top of the batter. Spread remaining batter over top in an even layer.
Scatter remaining half of the crumb topping evenly over the batter in the pan.
Bake until top is golden brown and a toothpick inserted into the center of the cake comes out with a few moist crumbs, 35-40 minutes.  Allow cake to cool in pan before cutting into pieces and serving. 

Wednesday, December 11, 2013

Dark Chocolate Chip Marshmallow Cookies {Vegan}

Another cookie recipe for your holiday baking arsenal! We are so in love with Dandies Vegan Marshmallows. Everything from the packaging to the actual product makes us smile. Hopefully you are able to find them in your neck of the woods because they're amazing. Unfortunately, they are incredibly expensive at our local grocer so we often stock up on cross-border trips to New York (p.s. we love Wegman's!).

Now for a little bit about this cookie: it's barely sweet. That's important to know. It really isn't sweet at all, in fact we would probably like it a little sweeter ourselves next time. That being said, it's an incredibly moist and chewy cookie which we did quite enjoy. Thumbs up for that! Using dark cocoa powder is a good idea because it makes these cookies really fancy and rich. I think these would be a great holiday gift along with a bag or two of Dandies ;)

Vegan Dark Chocolate Chip Marshmallow Cookies 

1½ cups Whole Wheat Flour
1 tsp Baking Powder
½ tsp Cinnamon
¼ tsp Salt
2 tbsp Dark Cocoa Powder
¼ cup Agave Nectar
¼ cup Brown Sugar
1 tsp Vanilla
½ cup Applesauce
¾ cup Unsweetened Original Almond Milk
4 Vegan Marshmallows, chopped
¼ cup Vegan Chocolate Chips

Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, mix together all of the dry ingredients (except for the marshmallows and chocolate chips). In a separate bowl, whisk together the wet ingredients, including the sugar.
Pour the wet mixture into the dry and mix together until well-combined. Add chocolate chips and marshmallows and mix just until they are evenly mixed throughout the dough.
Drop a tablespoon of dough onto a greased cookie sheet or silpat. Gently flatten with the back of the spoon as the cookies don’t spread too, too much.
Bake for 12-14 minutes or until marshmallows begin to brown.

Sunday, December 8, 2013

Soft Vegan Peanut Butter Chocolate Chip Cookies

December is here! Let the holiday baking begin! These cookies are not festive per se but they are darn delicious, easy, and quick to make. They are so soft and not too sweet - honestly, we ate a few for a breakfast-on-the-go one morning. Shhh!

Soft Vegan Peanut Butter Chocolate Chip Cookies
adapted from Fat-Free Vegan Kitchen
Makes 20 cookies 

1/2 cup natural peanut butter
1/4 cup brown sugar
1/2 cup cane sugar
3/4 cup mashed banana
1 cup unbleached AP flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1 pinch salt
1/4 cup non-dairy chocolate chips

Preheat oven to 375. Line 2 baking sheets with parchment or a silicone mat.
Cream together the peanut butter and sugars with a mixer or by hand. Add the mashed banana and mix until creamy.
In a separate bowl, combine the flours, baking powder, and salt. Add the flour mixture to the peanut butter a little at a time until totally absorbed. Add the chocolate chips and mix until combined but don’t over mix.
Drop by rounded tablespoons onto prepared pans, about 2 inches apart. These cookies maintain their shape through baking so manipulate those babies before putting them in the oven if you want a flatter cookie. Bake for about 10 minutes, until bottoms are golden brown. Remove and let cool before serving.

Friday, December 6, 2013

Tofu Scramble Breakfast

We love tofu scramble!! It's so tasty and satisfying (satisfying is always important especially for breakfast).

It's totally customizable, too! 

Probably the most time consuming thing you have to do with tofu scramble is "scramble" the tofu, which is just breaking it into tiny pieces.

You can do it with a fork but lately I've preferred using my hands. It makes the process a whole lot faster.

Tofu Scramble
1 brick of tofu
1/2 an onion or about 4 shallots (I actually prefer using shallots)
1 red pepper, diced
1/3 cup cherry tomatoes, halved
1/4 cup hash browns (optional)
1 tsp smoky paprika 
1/2 tsp garlic powder
1/2 tsp salt

heat a little olive oil in a skillet. Add the onions/shallots and pepper; when the onion is softened and the tofu and seasoning. Give it a stir then add the hash browns and tomatoes. Cook until things start to brown or get crusty. Eat with a side of bread or on a slice of bread or on its own with a side of fruit - you choose the destination!!

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