Monday, August 28, 2017

Roasted Chilli Lime Tofu and Kale with Udon Noodles {Vegan}

This is a simple yet flavourful soup that is so satisfying and you will be craving it all the time. 

I love udon noodles, they're so hearty. The tofu in this soup packs a punch without a lot of effort while the kale provides those important nutrients (whatever they are, lol). This is the perfect weeknight dish that will leave you feeling great.

Chili Lime Tofu and Kale with Udon Noodles

adapted from Dancing Through Sunday

For the broth
4 cups water
3 tbsp vegetable stock paste
1 tbsp ground ginger
2 cloves minced garlic
2 tbsp low sodium soy sauce

For the roasted tofu
1 package firm tofu, cubed and patted dry
zest of 1 lime
juice of 1 lime
2 tbsp red pepper chilli flakes
1 teaspoon garlic powder
2 tbsp olive oil

For the soup, generally
kale, destemmed and chopped small (or larger if you’re into that)
pre-cooked udon noodles
lime to garnish

Preheat oven to 375. Line baking sheet with parchment paper.

 Mix olive oil, lime juice, lime zest, dried chilli, garlic powder in a bowl, add tofu, coat and let sit for 10 minutes, mixing it around to make sure all the tofu pieces are coated. Put tofu in oven on making sheet and pour the chilli lime mix on top (it will get nice and roasted). Bake for 10 minutes, flip and bake for another 10 minutes.

Steam the kale.

Boil the water. Once boiling, add the stock paste, ginger, garlic and soy sauce into water. Then add udon noodles and boil until they begin to separate.

Once tofu is crispy, remove from oven.

Get out your bowls, add the noodles and greens then pour the broth over the noodles. Top with tofu and top with extra chilli and lime.

Friday, August 25, 2017

Tofu and Veggie Stir-Fry with Udon Noodles

Tofu and Veggie Stir-Fry with Udon Noodles

Tofu and Veggie Stir-Fry with Udon Noodles
adapted from The Chalkboard

for the vegetables:
two 7 oz packages of pre-cooked udon
1 tbsp sesame oil 
1 garlic clove, minced
1 tbsp ginger, minced
1 onion, cut in half and then thinly sliced
1/4 tsp sea salt
6 shiitake mushrooms, sliced
2 cups carrots, cut into matchsticks 
1/2 cup purple cabbage, thinly sliced
1/2 cup corn, frozen or fresh 
2 scallions, thinly sliced

for the tofu:
1 tsp of sesame oil
1 package of tofu, cubed

for the sauce:
3 tbsp soy sauce or tamari
3 tbsp veggie broth
2 tbsp mirin
2 tsp sriracha 

Heat oil over medium-low heat in a non-stick skillet. Once hot, add the garlic, ginger, and onion. Sprinkle in salt to sweat the onions. Stir everything around until the onion is translucent - 1 minute.

Add mushrooms until soft. Add carrots, stir, and cook for 3 minutes. Toss in the cabbage and mix well. Pour the sauce over the veggies and stir to coat. Remove from heat.

Add another skillet to the element and 1 tsp of oil. Throw in the tofu and toss around until it has some colour. If you prefer, you can skip this step. 

Rinse the udon noodles, so that they separate and then add the noodles and the tofu to the veg. Pour the sauce over everything. Put the skillet back on the medium-low and toss until everything is warmed through and the sauce is evenly distributed. Garnish with scallions.

Thursday, August 24, 2017

Vegan Blueberry Scones

Healthy Vegan Blueberry Scones

Healthy Vegan Blueberry Scones

Healthy Vegan Blueberry Scones

Vegan Blueberry Scones
adapted from Pickles & Honey


1/2 cup unsweetened original almond milk
zest of one lemon + juice
1 cup AP flour
1 cup whole wheat pastry flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp fine sea salt
1/4 cup coconut oil, solid
1 cup blueberries
2 tbsp maple syrup
1 tsp vanilla


Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and dust with flour or a Silpat.

Combine almond milk and lemon juice in a liquid measuring cup. Allow to sit for 5 mins.

In a large bowl, combine the flours, baking powder, baking soda and salt. Give it a good whisk then add the coconut oil. Pinch it through the dry mixture until it looks like the bowl is full of tiny pebbles/sand. Fold in the blueberries.

Make a well in the center of the dry mixture and pour in the wet ingredients plus the zest. Mix together until a thick, slightly sticky dough forms. Don't over mix.

Transfer the dough to the baking sheet and form into an 8 inch round. Divide it into 8 pieces - or however many you want depending on how large you like your scones. Bake until golden, approximately 24-28 mins. When a toothpick is inserted, it should come out clean. 

Allow to cool on the baking sheet for 10 mins before digging in.  

If  you want to add a glaze, transfer the scones to a cooling rack to cool completely. Combine 1/2 cup of powdered sugar with 1 tbsp of almond milk and whisk until there are no lumps. 

Glaze once the scones are completely cool.

Tuesday, August 22, 2017

Toronto Vegan Food and Drink Festival 2017 Recap

We had a great day stuffing our faces on Saturday with friends at the 3rd Annual Vegan Food and Drink Festival. We didn't try absolutely everything at the festival, but here are some pictures of the food we did eat. 

Vegan Food and Drink Festival 2017 Vegan Food and Drink Festival 2017
We started the day off with Tofu Benny Waffle Fries from Champs Diner. We bought early bird tickets and at first we were so afraid that there would only be local vendors, thus, there would be no point in coughing up ~$14 for tix. Luckily, there were out-of-towners at the event and Champs (from Brooklyn, NY) was one of them! We have been lusting after some Champs' grub for a while since we've been following them on Instagram. I thought this was pretty scrumptious, definitely in my top 3. The benny sauce was sooo good and the ham had that true ham flavour!

Vegan Food and Drink Festival 2017

Next up was Arlo's from Austin, Texas! They were at the festival last year and we were so happy to see them return. We love this burger! Look at that bun - it looks like a real egg bun! There are surprisingly quite a few vegan joints in Texas, we'd love to go there one day and try them all. 

Vegan Food and Drink Festival 2017

These slices are from Virtuous Pie. LOL I just noticed the fork in the foreground of this shot. Yes, we brought our own utensils to the festival. The pizza was okay, nothing special.

Vegan Food and Drink Festival 2017

Root beer float from Sweet Teeth. We missed the waffle sundaes they were serving last year. We didn't have any of this but our friends said it was the most delicious root beer.

The Buffalo Cauliflower Wings from No Bones Beach Club in Seattle were so flavourful and so was the dip! Plus 10 points for presentation!

OMG! These were probably my favourite of all the food we ate. Vegan pierogi from Pierogi Me! The Sundried Tomato Cheddar ones were soo amazing!

While pricey ($3 a pop) these macarons were really well-done, flavour- and texture-wise. The strawberry flavour was our favourite.

Vegan Food and Drink Festival 2017

Rescue Dogs Fat Mac using the special sauce from Apiecalypse Now! here in T.O. I must say the dogs from Rescue Dogs are super tasty.

Vegan Food and Drink Festival 2017

OMG! These doughnuts were amazing!! So fluffy and soft! I could've eaten a dozen myself, haha. These are from Glory Hole Doughnuts. They're on Queen West but I've never tried them before.

Vegan Food and Drink Festival 2017

Uhhh here's the dud of the day from Snackrilege. It was a Voodoo Doughnut with Tofurky slices, Chao cheese and tofu slices. Super disappointing. It was cold and the doughnut seemed stale, which it probably was considering they traveled from Portland, Oregon. We've always wanted to try Voodoo Doughnuts, but I don't think this was a fair test.

Vegan Food and Drink Festival 2017

Oat & Mill Chocolate Peppermint Patty ice cream sundae. I was pleasantly surprised by this ice cream. Considering it's made from oats, the ice cream was fairly creamy. It was still on the more icy side of things.

Vegan Food and Drink Festival 2017

The big controversy of the day was the Impossible Burger, which is supposed to taste like a beef burger. It does taste and look like a real meat burger, but I wasn't a fan. I actually prefer to see veggies, grains or beans in my burgers. Neither of us was ever a fan of real meat before going vegan, so this wasn't something we were interested in. We found out after the festival that the burger was tested on rats, so that's ironic and questionable, ethically. 

Vegan Food and Drink Festival 2017

Another vendor from Texas was V-Eats. This is their po-boy and it was good! I think it would've been better with a different, maybe softer, bun but the mushrooms themselves were great.

Vegan Food and Drink Festival 2017

The Fairly Frosted Strawberry Chocolate ice cream sandwich was a festival special. I wish we had let the ice cream soften up a bit more before eating it but I couldn't resist. This was a great flavour combo.

Vegan Food and Drink Festival 2017

We needed a little something to wet our whistle by the end of the day. This is the Pineapple Slushie from Chill Pops and it definitely did the trick.

Vegan Food and Drink Festival 2017

Coconut Curry, Citrus Squash and BBQ Lentil dumplings from Steambox Dumplings. It took forever to get these and I'm not 100% sure it was worth the long wait, especially considering they are located in Toronto. They were also pretty tiny but the flavours were really delicious, particularly the Citrus Squash. 

Vegan Food and Drink Festival 2017

This sign ticked us off because it appropriates First Nations culture and that is just so not cool. Ugh!

So, the festival is over for another year. There are definitely questionable things about the festival like the sign above, there were corporate vendors (i.e. Ben & Jerry's and Hellman's both owned by Unilever) yet the tickets were still expensive and there wasn't really any entertainment. The good thing is that it provides an opportunity to try vegan places that aren't accessible everyday like Arlo's, Champs, V-Eats, etc. And of course if you have great company, that makes it fun!

Thursday, August 17, 2017

Literally the Best (Vegan) Blueberry Muffins

Vegan Blueberry Muffins

Vegan Blueberry Muffins

Here's another muffin recipe for you! We're on a roll with the muffins apparently.
We're not joking around when we say these are literally the best vegan blueberry muffins. They're so soft and delicious with the perfect amount of sweetness. Yet again, we always have a hard time getting our muffins light and airy - it may be because we try to go with healthier muffins most times. Not that these are unhealthy but, ya know, they don't use any healthy flours or apple sauce in place of oil. Life is about balance and every now and then you need a soft, pillow-y muffin.

Vegan Blueberry Muffins

Blueberry muffins might be a personal favourite of mine. These have a little secret ingredient (custard powder) that, I think, gives them a subtle buttery flavour. It's really nice. And don't worry they're still vegan because Bird's Custard Powder is vegan! Tricky, I know.

I got a little artsy with the photos placing them on a fashion magazine, lol. Just trying new things.

Literally the Best (Vegan) Blueberry Muffins

Adapted from The Flexitarian

250g self raising flour
175g caster sugar
1/2 tsp baking powder
1 tsp Bird's Custard Powder (trust!)
1/2 tsp salt
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup unsweetened original almond milk
200g fresh blueberries

1. Preheat the oven to 400°F. Line muffin tin with paper liners.
2. Sift flour, sugar, baking powder, custard powder and salt in the large bowl.
3. Stir in vegetable oil, vanilla extract and almond milk. Mix until well blended but don't overmix.
4. Gently mix the blueberry in with a wooden spoon so as not to break them up too much then spoon mixture into a muffin tin.
5. Bake for 25-30 mins until the muffins have risen and are golden on top. Make sure they are cooked through by inserting a toothpick or tester.
6. Leave to cool on a wire rack. Or eat right away, like we did!

Tuesday, August 15, 2017

Vegan Cherry Almond Muffins (with FRESH cherries!)

The cherries were really good this season. Sweet and juicy. We definitely took advantage of all the delicious cherries, too. We ate a lot of them as is but we couldn't help but bake with them too. Seeing as cherry season is over, you can always save this recipe in your back pocket for next year or make these muffins with dried cherries.

These muffins were great! Not too sweet, so they really let the cherries shine through. They have a nice almond flavour as well. These muffins make the perfect snack!

Vegan Cherry Almond Muffins

Adapted from Chef Amber Shea

1 cup all-purpose flour
1 cup whole wheat pastry flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup canola oil
3/4 cup unsweetened original oat mylk (we are obsessed with baking with oat milk now thanks to America's Test Kitchen!)
6 oz. vanilla non-dairy yogurt (we used almond/cashew cultured yogurt)
1 tsp vanilla extract
1 tsp almond extract
1 cup sliced almonds, toasted if desired
3/4 cup fresh cherries, pitted and chopped

1. Preheat the oven to 400 degrees, and grease a 12-cup muffin tin.
2. Sift the flours, sugar, baking powder, baking soda, and salt into a large bowl.
3. Make a well in the center of the bowl and add the oil, mylk, yogurt, and extracts.
4. Mix gently just until combined. Add cherries and almonds. Fold in and be sure not to break the cherries too much.
5. Fill the muffin cups about 75% of the way.
6. Bake for 16-20 minutes. Remove from oven and cool on a rack.
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