Sunday, September 29, 2013

Vegan Whole Wheat Banana Blender Pancakes

Today's recipe is one you will likely come to love and use quite often if you like pancakes and breakfast foods in general. This is the easiest pancake recipe we have ever used and the resulting pancakes are always perfect! The use of the blender makes these a snap to bring together and the blender also makes for a light and fluffy pancake. It's a win-win.

The next time you want pancakes in a jiffy, this recipe will make your morning! It's whole wheat, has oats and bananas with NO ADDED SUGAR - what more could you want? These are actually really sweet because of the banana so you won't at all miss the added sugar. You can also throw in some chocolate chips when you add these to the griddle for something extra special.

Vegan Banana Oatmeal Pancakes
Recipe by Colorful Palate
Makes enough for 4

1 ¼ cup old fashioned oats
½ cup organic whole wheat flour
2 tsp. baking powder
½ tsp. salt
1 ½ cups non-dairy milk of your choice
2 medium ripe bananas

Blend all the ingredients except bananas in a blender. Blend a few seconds. Now you can add the bananas and continue to pulse/blend until the bananas are fully incorporated. Now do your pancake thing on the griddle!

Thursday, September 26, 2013

Vegan Fries Supreme - Taco Bell Veganized

Sometimes we all crave a little junk food, don't we?

Well, I have been craving a Fries Supreme - fries covered in processed cheese, ground beef (?), and sour cream then topped with a few bits of green onion and tomato - for quite some time and since I no longer eat at Taco Bell I thought it would be a fun challenge to try making a homemade version.

I can't remember the last time I ate at Taco Bell but as soon as I dived into this homemade version it all came rushing back to me...hard shell Taco Supremes, nachos and cheese sauce, cinnamon twists...well not exactly but it sure tasted like I was eating at Taco Bell BUT better!

I'm kinda over the moon with this recreation it tastes SO good!!! And you can't deny its delicious appearance ;) 

I can assure you this is one meal that tastes as good as it looks. 

You can eat this Vegan Fries Supreme as a meal (that's what we did) or as an appetizer. You will definitely feel satisfied if you do choose to eat it as a meal. 

It is a LOT less unhealthy than the fast food original.

Vegan Fries Supreme 
Fries - you can make your own if you'd like, we didn't and I have no regrets
Tofurky - Chorizo style 
Refried Beans - this isn't in the original but it is a must in my opinion - added protein and flavour!
Cheese sauce - recipe below
Diced tomatos 
Thinly sliced green onion
Tofutti Sour Cream - make sure to pick up the non-hydrogenated variety

To cook the chorizo I just place it in a frying pan and stir it around until it is cooked through. You can add a little oil to the pan first if you don't want any to stick. 

We used a can of refried beans so the warming process is similar to that of the chorizo. But if you would like to use homemade I'm sure that would add even more deliciousness.

First lay down a bed of fries then place the chorizo on top followed by the refried beans. I dolloped the beans in a circular formation (the circular formation doesn't add any unique flavour, sorry). Next comes the cheese sauce. Sprinkle the onions and tomatoes on top and don't forget the dollop of sour cream. 

Hahaha! This is kind of a joke but it is particularly delicious when you get a bit of everything on your fork for one perfect bite. 

Cheese Sauce 
adapted from Vegan Yuminess
2 medium potatoes cubed (uniform pieces) and boiled 
2 large carrots chopped - try to make the pieces similar in size to the potatoes
1/2 cup nutritional yeast flakes
scant 1/3 cup of olive oil
1/3 cup water - I reserved some of the water used to boil the veggies
1 tablespoon lemon juice
1 1/2 tsp salt

Put the carrots and potatoes in a pot of water and boil until more than fork tender - you want them to be quite soft so the sauce will be as smooth as possible. 

Place everything in a blender or food processor until completely smooth. Or, if you like a chunky cheese sauce that works too.

I didn't use all of this cheese sauce - it makes quite a bit. Fortunately, we had enough leftover ingredients to make another, smaller mind you, meal the next day. Yay for leftovers!!

Thursday, September 19, 2013

Vegan Summer Vegetable and Bean Chili

This is a hearty summer dish. Great for back to school because it's got protein and veggies - what more could you ask for?

A personal chef you say? Ah well, sorry we can't help with that but it sure would be great to have one, especially around those busy times.

You could easily adapt this recipe to suit the vegetables and beans you have in your home. It's very customizable as the beer inside this could be any one of your favourites!

This is a Rachel Ray recipe from one of her many magazines. We have a soft spot for Rachel as she really got us into cooking (Two Fat Ladies and Julie Child were the first cooking shows we watched when we were really young - too young to cook). First I used to love watching her Thirty Minute Meals show then we started picking up her magazine. We used to love to read it together while we ate. We don't often pick it up now since most of the dishes are meaty but we have decided use the magazines we currently have and try to veganize some of them? How does that sound? Waste not want not!

This recipe is pretty much already vegan but don't worry we'll be getting more adventurous! ;)

Vegetable Chili
adapted from Everyday with Rachel Ray June/July 2008

Olive oil (shall I say EVOO for Rachel?)
Salt and pepper
2 zucchini, quartered then chopped 
1 red bell pepper, diced or chopped or sliced whatever you like
1 red onion, chopped
2 cloves garlic, chopped
2 jalapeno chiles, seeded and diced
Two cans of beans - red, white, black; rinsed
1 tbsp chili powder
3 tbsp tomato paste
1 cup beer
1 cup vegetable broth
1/3 cup chopped cilantro
Lime wedges, for serving

Heat olive oil in large saucepan. Add garlic, jalapeno, and onion. Cook until golden and fragrant.
Add the peppers. Season with salt and pepper and add chili powder. Cook for 7 mins, stir frequently to prevent too much stick.
Add beans then vegetable broth and beer to de-glaze, making sure to scrape off anything stuck to the bottom of the saucepan. Stir in tomato paste and bring to a boil.
Reduce heat and simmer for ten minutes or until thickened. 
Garnish with cilantro and lime wedges.

Monday, September 16, 2013

Vegan Fig and Chocolate Chip Scones

Scones are one of those creatures that always seem soo daunting yet you always want to approach it. We had some soon-to-be-rotten figs in our fridge and just set our minds to the task of baking up these beauties. It was a serious breeze to put these together. Serious!

One of the best parts was grating the butter. Some grate fun was had by all ;)

Well, the best part was eating these scones!! Our mom especially loved them which is always a great thing!! She's a scone kinda lady. I'm personally a cookie kind of lady but I love all desserts, mostly :) 

I'm not always a lover of fruit in my desserts - yeah it's true, I'm not ashamed. So, we added some chocolate chips not too many mind you, just enough to appease me.

These scones are pretty fluffy yet they are hearty enough that you would definitely feel satisfied if you were to have them with some afternoon tea or just a regular snack. 

Just perfect straight out of the oven!!

Here's an intergalatic scone coming for a landing right inside your mouth!!

Vegan Fig and Chocolate Chip Scones 
2 cups white whole wheat flour
1/3 cup cane sugar (we used Zulka)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons Earth Balance Vegan Buttery Sticks
3/4 to 1 cup of chopped fresh or dried figs
1/2 cup Dark Chocolate Chips 
1/2 cup of MimiCream (or coconut cream) 
1 Ener-G Egg Replacer


Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

Prepare Ener-G Egg.

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter you want the coarse meal look.

In a small bowl, whisk cream and egg until smooth.

Using a fork, stir cream/egg mixture into flour mixture until large dough clumps form. 

Form two equal-sized balls and place on baking sheet lined with Silpat or parchment. Lightly flour your hands and spread the balls out until they are about an inch in height, section into four. It's okay if the dough is still stuck together you can just cut the scones once they are finished cooking - it's the rustic way. Sprinkle with remaining 1 tsp. of sugar.

Bake until golden, about 18 minutes. Cool for 5 minutes and serve warm or at room temperature.

Thursday, September 12, 2013

Vegan Buffalo Cauliflower Pizza with Blue Cheeze Spread

Ooooh Lawd!! This pizza is to die for. TO-DIE-FOR! Let us tell you why....

This pizza is spicy, savory, and crunchy. We love all these things together in one meal. The blue cheeze spread really makes this pizza - it tastes really close to blue cheese (most people wouldn't know, really!). 

For such an impressive meal, it's not that difficult to bring together and it's really worth it. If you don't want to use Frank's, go ahead and use another type of BBQ or buffalo hot sauce. This recipe is easily adaptable to what you have in your fridge.

Buffalo Cauliflower Pizza with Blue Cheeze Spread
Recipe from Keepin' It Kind

Blue Cheeze Spread:
½ block of extra firm tofu, crumbled into small pieces with your hands
2 tbsp nutritional yeast
1 tbsp Tofutti Sour Cream
2 tbsp lemon juice
3 tsps ACV
1 tsp white miso paste
½ tsp tahini
½ tsp garlic powder
¼ tsp dried oregano
¼ tsp vegan poultry seasoning
salt to taste

Directions for Spread:
Place the tofu crumbles into a medium bowl. Add the rest of the ingredients and stir well to combine. 

Buffalo Cauliflower Wings:
1 head cauliflower, cut into small florets
1 cup almond milk
1 cup chickpea flour
1 tsp garlic powder
2 tsp smoked paprika
¾ cup Frank’s Buffalo Sauce
1/4 cup Sriracha sauce
1 tbsp arrowroot powder /cornstarch
1 tsp sea salt
1/4 tsp black pepper

Directions for the Wings:
Preheat oven to 450 degrees. Spray a 9 x 13 dish with oil.
Whisk almond milk and chickpea flour together. Mix in the Frank’s, Sriracha sauce, arrowroot, salt and pepper.
Dredge cauliflower pieces into mixture and place in the sprayed dish. Bake at 450 degrees for 20 minutes.

To assemble the Pizzas:
1 Pizza Crust (ensure it’s vegan, we used a thick crust frozen variety)
1 recipe of Buffalo Cauliflower Wings
1 recipe of Tofu Blue Cheeze Spread
Preheat oven to 475 Degrees. Spread a layer of tofu blue cheeze spread on the prepared crust. Spread the buffalo cauliflower wings out on top of the blue cheeze spread.
Bake for 12-15 minutes, until heated thoroughly. 
Remove from oven and serve hot.

Monday, September 9, 2013

Zucchini and Lemon Pasta

This is one of our favourite summertime pastas. It utilizes fresh, seasonal zucchini, onions, and garlic; to top it all off the citrus flavour from the lemon really makes it the perfect summer dish.

I know it sure feels like summer is over with low temperatures (at least where we are) and everybody back in school but you can break back a little of that summer feeling with help from the bounty and flavour of summer.

We recently bought a julienne peeler and that is what we used to get the zucchini all teeny tiny. You can't really see the little strips here because it really cooks down and mixes well with the onions - making for a delicious mash-up of ingredients. 

Usually we prefer to use bow ties for this dish but who doesn't love a little rigatoni every once and a while?! I think the bow ties seem a bit lighter and summery, though.

This recipe comes from one of our favourite cookbooks: Meals in Minutes Vegetarian. It's part of The Australian Women's Weekly Cookbooks. This edition probably isn't in print anymore so unfortunately you probably wouldn't be able to find it. But that's why we're here to share our favourite recipe!

Zucchini and Lemon Pasta
adapted from Meals in Minutes - Vegetarian 
1 Bag pasta
3/4 cup olive oil
1 small onion, thinly sliced
2 cloves garlic, chopped fine
2 cups green zucchini, grated
2 cups yellow zucchini, grated
3 tsp finely grated lemon zest
1/3 cup lemon juice
1/3 cup loosely packed, chopped chives
1/4 cup toasted pine nuts

Get your pasta cooking.
Heat a tbsp of oil in a large frying pan; cook onion and garlic until onion softens. 
Add zucchini over high heat, stirring, until zucchini is just tender, remove from heat. 
Once pasta is cooked and strained add to zucchini mixture with remaining oil, rind, juice, nuts, and chives. Toss it all up! 

Friday, September 6, 2013

Vegan Bean, Pepper, and Broccoli Pizza with Daiya and Sriracha

If I had to sum this pizza up in one word it would be YUM! 

Well actually... colourful, nutritious, quick, easy also all apply!!

PS. This is our 200th post on Kitchen Grrrls! YAY!!!!! Sound the trumpet :)

You can use whatever vegetables you have on had really but I always like some pepper and broccoli on my pizzas, personally.

Instead of using a tomato sauce base we have used mashed up beans as a base. Adds some protein to an otherwise protein-less dinner, more or less. 

We like to use the Mozzarella variety of Daiya cheese - just a little sprinkle on top once the rest of the goodies have been added. I appreciate Daiya cheese and it definitely has its place but still we aren't the type to really load on the cheese. 

We drizzled on a little Siracha after the pizza had cooked. It adds a little spice and some great flavour. 

Oooooo delicious close-up. Look at the veg!!
Bean Pizza Base
1 can of romano beans
1 1/2 tsp olive oil
1/2 tsp of garlic powder
1/4 tsp salt
pepper (as much as you'd like - we like a lot)

Heat olive oil in a frying pan. Strain and rinse beans. Add beans to pan and saute until browned. Remove pan from heat and place beans in a food processor with the rest of the ingredients.

Schmear onto your crust and add pizza toppings!

Onion, sliced thinly
2 peppers, sliced thinly
Broccoli, cut into bite-sized pieces

For the veggies, we saute the onion and peppers in a separate pan while the beans are cooking. We add the broccoli to the pizza before it goes in the oven.

Pizza Crust Shell
1 frozen pizza crust shell (make sure it's vegan or GF if you so desire)

Bake according to the directions on the back of the package. We baked our pizza at 425F for 10 minutes or until the crust started to look golden brown.

Tuesday, September 3, 2013

Quick Vegan Protein-Packed Pasta Dinner

Let's face it, sometimes making a meal from scratch is somewhat impossible with all the schedule juggling and hectic times that can occur. That's why at those times we resort to a very basic meal that requires very little prep work. With everyone back to their regular busy schedules, an easy meal is a welcome treat.

At busy times you never want to scrimp on nutrients so that's why we make sure to maximize nutrition as much as possible.

Here is our go-to meal...

Pasta with tomato sauce and Italian Soy Crumbles.

It's got lots of protein coming from the whole wheat pasta and soy.

If you're gluten-free by all means substitute the whole wheat for delicious gluten-free variety with a good amount of protein.

The tomato sauce (store-bought) is one of our all-time favourites - White Linen Collection Marinara -  we pick ours up at Costco.

If you'd rather skip the soy you can always add in some beans like Romano or White Kidney sauteed with onions in a pan then tossed in with the sauce and pasta.

Say you have a bit of extra time, broccoli is a great addition.

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