Sunday, September 27, 2015

Veg Food Fest 2015


It's been two weeks since Veg Food Fest and I can taste all of the food like it was yesterday. 

The above photo is of a selection of treats from Bloomer's. Oh Bloomer's, how I love thee! Best doughnuts in the city, I say. As does Caitlin and our mom. The texture is like a Krispie Kreme doughnut except with more substance to it. I always found Krispie Kreme to be too airy and like "Did I just eat a doughnut or a ring of air because I can't tell!?" PLUS Bloomer's must put a little nutmeg in the batter or something and it's just divine. The thing in the middle was an iced cookie sandwich with raspberry jam in the centre. Awesome as well! The cookies reminded me of lemon icebox-type cookies. The butter tart had raisins in it so I passed but the crust was nice.

It was a drizzly, cool weekend but the food was so good I hardly noticed. It looks really dead here but it was pretty busy considering the weather. I took this near the end of the day on Sunday (the festival runs from Friday to Sunday).

Govinda's is someplace we've always wanted to try but just never have. The samosa, malai kofta, and green curry were mmm-mmm good. The coleslaw and eggplant and potatoes were my least favourite on the plate. I'm so glad we finally got to try Govinda's!

Doug McNish is an amazing chef! He was at the Vegan Food and Drink Festival as well. On the left is a Raw Tostada and it's one of the best things I've eaten. Packed with flavour. On the right is the Polenta Poutine, it is seriously awe-inspiring. Those polenta "fries" were so crispy and delicious. The gravy is sparse here but SO good. 

This dish was just KILLER. My favourite meal of the day. It's from Ital Vital. The soy chunks were coated with the best sweet BBQ sauce. I have a serious craving for this now.

The quesadilla and kebobs are from King's Cafe - thumbs up!

Vital Life soooo good! Caitlin says that the soy curls taste like cinnamon buns. I could literally eat a plate of just the soy curls! They were almost candied or something. The rice and greens were yummy as well. 

Goodies from Sweets from the Earth. Swoon! Here is a S'mores Cookie and Blueberry Cake. The cookie was chewy and gooey and just everything you would want a s'mores cookie to be. We were so pleasantly surprised by the blueberry cake! It was the lightest, fluffiest cake that was slightly spongey in the best way possible. The blueberry sauce on top was nice and slightly sweet.

I had such a good time at Veg Food Fest 2015 and I know my belly was stoked about it, too. I'm so thankful that we have such a great festival here in Toronto. We now have plenty more places to check out to get our vegan eat on!

Saturday, September 26, 2015

Cosmic Treats - Kensington Market Vegan Eats

I was so excited to see a new vegan spot open up in Toronto. I feel like FINALLY we're getting a robust vegan scene here in the city. This makes me suuuuper pleased.

I've only tried two of items they offer, the Chocolate Frosted Brownie and Cake Batter ice cream. They also have a few "real food" items on the menu, it's not just desserts. Check out the website here.

This brownie I would say, is cake-y yet chewy. It was nice and sort of unique. I find if you have a cake-y brownie there's no chew to be had but Cosmic Treats proved me wrong. I really appreciated the frosting on top. It added even more chocolate flavour and who wouldn't want that?! Delicious!

(As you can see, I couldn't stop myself from digging in before snapping a pic)

Next up? Cake Batter ice cream! I just can't say "No" to something with sprinkles in it, I just can't! I had this on a separate day hence the cell phone picture versus a more stylized photo. 

The majority of their ice creams are cashew-based, so I was told. The cake batter flavour is subtle, I'd say you just get more of a vanilla flavour. Nothing wrong with that because there are large pieces of chewy vanilla cake within it! Lots of pieces to be honest. It made the ice cream really stellar ;)

Something that I will note is that the ice cream is hella expensive. This picture might be deceiving but this scoop was smaaalllll and it was $4.80 including tax. I'm not too sure how that compares with other vegan ice cream joints, however. Eating it did put a smile on my face, though, and isn't that what it's all about?

So, definitely check out Cosmic Treats, I will be back to try some of the other items that they offer.

Saturday, September 19, 2015

Black and White Chocolate Chip Cookies {Vegan}

Cookies. What fine creations. It is a somewhat humble dessert in comparison to cakes, pies, and tarts but when done right it can move mountains. Hahah okay maybe a little dramatic; I am a cookie gal afterall, so I enjoy a good cookie.

Making two separate doughs for these cookies might seem labour-intensive but how can you not when it makes your cookies look so sophisticated!? 

I will admit that I preferred the double chocolate side to these cookies over the straight-up chocolate chip cookie side. Mmm chocolate :P 

They did compiment one another nicely, though. I found the regular chocolate chip side to have a saltier taste and the double chocolate mildy sweeter.


These are great cookies for dunking in some cold almond milk and munching on whilst listening to your fav tunes. Right now I can't get enough of the song "Bassically" by Tei Shi. Sooo good!

Marbled Chocolate Chip Cookies
Adapted from Petite Panettiere

Chocolate Chip Cookies
1/3 cup coconut oil, melted
3/4 cup brown sugar
1/4 cup non-dairy milk of choice
1 Tablespoon pure vanilla extract
2 cups flour
2 Tablespoons arrowroot starch
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips

Mix together coconut oil and brown sugar. Add milk and vanilla, thoroughly combine.

Add flour, arrowroot starch, baking soda, baking powder, and salt, mix until just combined. 
Stir in chocolate chips.

Chocolate-Chocolate Chip Cookies

1/2 cup non-dairy butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 Tablespoon vanilla
1 ener-g replacer egg
1 cup AP flour
2 Tablespoons arrowroot starch
1/4 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup chocolate chips

Cream butter and sugars until fluffy, add vanilla and egg - thoroughly combine.
Add flour, cocoa, baking soda, cream of tartar, and salt, mix until just combined. 
Stir in chocolate chips.

Bringing it all home...

Preheat oven to 350F and line baking sheet with parchment paper.

Scoop chocolate chip cookie dough by 1 tablespoonful, depending on preferred size. Roll into a ball and place on baking sheet a few inches apart. 
Once you have rolled the first dough, begin scooping the second dough by 1 tablespoonful, roll into a ball, then add to a rolled ball of the opposite dough. Squish the two together, roll into one giant, marbled ball, and flatten.

Bake in preheated oven 12-14 minutes. Remove from oven once edges are slightly browned. Let cool on a baking sheet for 5-10 minutes before nomming!

Tuesday, August 18, 2015

Hiatus? But It's Not the End!

Hello Kitchen Grrrls readers!!

I am popping in to let you know that we will be going on an indefinite hiatus. I'm sure we'll post every now and then when there is time, but for now I didn't want our blog to be one of those sad blogs that's left out-of-date without any explanation. I am very sad but right now I'm trying to figure out my life (AHHHH!) and that takes quite a bit of consideration thus preventing me from being regularly active on the blog. This isn't the end because I love this blog!!

Until next time, enjoy the rest of your summer and keep on rocking!! TTFN :D

Thursday, August 6, 2015

Curried Kale and Tofu Spring Rolls

These spring rolls are the perfect light summer meal (wait, I guess these are summer rolls?). But that doesn't mean they're light on flavour or nutrients ;) Leafy green kale and protein-packed tofu make these babies some great grub.

Making spring/summer rolls can seem like an arduous task but once you get in the groove it's really not so bad. The thing that I find the most difficult is not eating too many of the spring rolls while I'm assembling them.

You could eat these spring/summer rolls on their own as a meal or as a quick snack or with some soup! Oh, the possibilities!

Ironically, Conoisseurous Veg made these in Autumn but here we are making them in Summer on a day that feels rather Fall-like. Haha. Where is Summer? I hope it's hot and sunny where you are!

Curried Kale Spring Rolls
adapted from Conisseurous Veg

For the rolls:
1 tbsp olive oil
2 garlic cloves, minced
1 package of tofu, pressed
2 cups kale, stems removed and roughly chopped
¼ cup peanuts, coarsely chopped
1 tbsp lime juice
2 tsp curry powder
1 tbsp soy sauce or tamari
1 scallion, thinly sliced
8 rice paper wrappers

For dipping sauce:
2 tbsp lime juice
 ½ tbsp agave syrup
1 tbsp soy sauce or tamari
1 tbsp fresh ginger, grated


Break down the tofu by either using a fork or your fingers. You don't want to crumble it too fine. Make sure there's still some texture to it.

Heat olive in a pan over medium high heat. Toss in the garlic and heat for 1 min. Add the tofu, peanuts, and kale to the pan, saute for about 5 mins. Add lime juice, curry powder, soy sauce or tamari, and scallions. Stir about to distribute and heat everything through.

Fill a wide, shallow bowl with warm water. Make sure you have a clean open space to roll your spring rolls as well as something like a clean cutting board to lay finished spring rolls.

Place a single piece of rice paper in the water for about 30 secs then lay it out flat and fill with a 1/4 cup of the tofu and kale mixture. Roll it up and proceed to make more rolls until the mixture is gone.

Whisk all of the dipping sauce ingredients together in a small bowl and transfer to an even smaller bowl (lol) or dish. 

Wednesday, July 22, 2015

Gooey Chocolate Chip Cream Cheese Brownies {Vegan}

We will not be held responsible for any damage caused to your keyboard which you have effectively drooled all over. Obviously, you're drooling right now because these look so delicious. And, guess what? They are! These are ooey-gooey-nice-and-chewy-rhythm-and-blues... yeah! (If anyone other than Riley gets that reference then we need to be best friends for eternity). Take the time and effort to make these but REMEMBER.... they need to cool! And cool well they must before you can enjoy. 

Chocolate Chip Cream Cheese Brownies

From Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero
Makes 16 brownies

3 ounces firm silken tofu, like Mori-Nu (1/4 of the package)
1/4 cup non-dairy milk
1/2 cup canola oil
1 cup sugar
2 teaspoons vanilla
1 cup flour
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt

For the cream cheese topping
8 ounces plain vegan cream cheese, softened
1/2 cup white sugar
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 1/2 teaspoons vanilla
2/3 cup mini chocolate chips

Preheat oven to 325 degrees F. Line an 8 x 8-inch brownie pan with parchment paper; it should cover the bottom as well as curve up and cover the sides. Take cream cheese out of the fridge to soften it.

Puree the tofu, nondairy milk, and oil in a blender or food processor until smooth and fluffy. (I used a hand-held immersion blender) Use a spatula to scrape down the sides to make sure you get everything.

Transfer the tofu mixture to a mixing bowl. Use a fork to vigorously mix in the sugar. Add vanilla.

Sift in the flour, cocoa powder, cornstarch, baking powder and salt. Using a sifter is important; clumpy cocoa or cornstarch can ruin your precious brownie, so sift! Use a spatula to fold and mix batter until smooth. Transfer the batter to the pan and spread to corners of the pan.

To make the topping: In a mixing bowl, using electric beaters, cream together the cream cheese and sugar until smooth. Add the arrowroot powder, flour and vanilla and beat once more until smooth. Using a rubber spatula, scrape the entire mixture over the uncooked brownie batter, smoothing the topping evenly. Sprinkle with chocolate chips and gently stir the topping once more to distribute the chips into the topping.

Bake at 325 degrees F for 35 minutes. Remove the pan from the oven and place it on a wire rack to cool. When it’s cool enough to touch, place the pan in the refrigerator to chill the brownies overnight or until firm. The easiest way to slice cooled fudgy brownies is to use a regular disposable plastic knife, running it through the brownies, top to bottom, end to end. Store the brownies chilled and in a tightly covered container, letting them warm on the counter for 10 minutes prior to serving, if desired.

Thursday, July 16, 2015

Kale and Orzo Soup with White Beanballs

This soup looks like an Italian Wedding soup to me. Can't say I've ever had one. An Italian Wedding Soup or an Italian wedding. 

Sometimes, I'm not even sure what I'm writing. But I will say that I always end up cracking myself up. I hope you can appreciate my zany humour, too.

This soup is so flavourful! The beanballs are just killer. I love me a good beanball, like these we made FOUR years ago! 

I just felt so healthy and satisfied after eating this soup. I was like "life is good." Do you ever feel that way after eating a meal?  If you haven't, try out this soup! You won't regret it ;)

Kale and Orzo Soup with White Beanballs
adapted from Shock Munch

For beanballs:
1 small onion, minced 
2 cans of white beans, like Navy or even Romano, drained and rinsed
1/2 cup panko bread crumbs
4 cloves of garlic, minced
1/4 cup whole wheat pastry flour
2 tbsp olive oil
1 tbsp soy sauce
1 tsp oregano
1 tsp basil
1 tsp vegetable seasoning
zest of 1 lemon
sprinkling of red pepper flakes

For soup:
1 tbsp olive oil
1 small onion, minced
2 carrots, peeled and diced
2 stalks of celery, diced
1 red pepper, chopped
4 cloves of garlic, minced
1/2 cup dried orzo
9 cups veggie broth
juice of 1 lemon
1/2 bunch of kale, chopped
salt and pepper, to taste

Preheat oven to 400 degrees F. Grease a baking sheet with oil.

Mash beans in a large bowl. You want them pretty much completely mashed but if parts of beans are still visible, no problem! Add the remaining beanball ingredients. Add a dash of water if the mixture seems dry.

Form golf ball-sized beanballs and place them on the baking sheet. Spritz or drizzle with oil. Bake the balls for 30 mins, flipping at the halfway mark.

Heat oil in a large soup pot over medium heat. When hot, add onion, carrots, celery and red pepper. Cook for 3-5 mins. Throw in the garlic and the orzo, stir about for 30 secs. Pour in the broth and let simmer for 15-20 mins. Add in the lemon juice and kale and turn off the heat.

When the beanballs are finished, remove from the oven and add some to each bowl. Ladle over the soup and enjoy!
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