Tuesday, July 30, 2013

Vegan Banana Dulce de Leche Pie

PIE! Who doesn't love it? Yes, it might take more time to prepare than cookies or brownies but sometimes the extra time and effort is totally worth it. This pie is worth it! And... it really doesn't take all that long to make. 

The subtlety of the coconut in this pie plays well with the sweetness of the dulche de leche. The banana brings all the flavours together. As for the crust, it's perfectly crunchy and salty. The perfect counterpoint to the sweetness of the filling and topping. This pie is light and fresh and sweet! We will definitely be making this again.

Vegan Banana Dulce de Leche Pie
Recipe by Oh, Ladycakes

Dulce de leche
1 can full fat coconut milk, refrigerated overnight
1/2 cup pure cane sugar (we used Zulka Pure Morena Cane Sugar)
1 tsp pure vanilla extract
Pinch of sea salt

For the dulce de leche: Pour coconut milk into medium sized saucepan over med-high heat; reduce to liquid, stir in sugar, extract, and salt. Once brought to a boil, set a timer for 10 minutes, stir every few. When the timer goes off, whisk for 5 minutes until it’s thick and caramel-y. Allow to cool for 30 minutes then transfer to glass jar to be placed in fridge for 2 hours or more.

18 vegan digestive biscuits
6 tbsp Earth Balance shortening

For the crust: Preheat oven to 325˚F. Line the bottom of an 8″ spring form tart pan with parchment paper and lightly grease; set aside. In a food processor fitted with the S blade, blend the digestives into a fine meal. Add the shortening and pulse until combined. Press the mixture into the pan and freeze for 10 minutes. Bake for 8-10 minutes then allow the crust to cool on a wire rack for at least one hour. Do not remove it from the mold, as it will crumble if it’s hot.

2-3 ripe bananas, sliced
Whipped coconut cream (one can full fat coconut milk, chilled in then whipped in a bowl)

To assemble: An hour or two before you wish to serve the pie, remove it from the mold, add the sliced bananas and dulce de leche, then chill for at least one hour. Just before serving, top with coconut whipped cream. Pie will keep in the refrigerator for 2 days.

Saturday, July 27, 2013

Vegan Tropical Summer Coleslaw

Today we bring you a fresh, breezy tropical summer cole slaw. We are unabashedly obsessed with cole slaw. It's so easy and delicious. I also happen to have a serious sweet tooth so there's something about the sweetness of cole slaw that really excites me! This version is perfect for summer or for when you want it to taste like summer in your mouth. It's a party for your taste buds and so oh healthy! 

This slaw can be served with your favorite veggie burger or sandwich. It comes together quickly and should please all tastes. We served our slaw in sundae bowls to make our meal extra cute and fun. This would also be perfect for summer picnics. Let us know how you like it!

Vegan Tropical Summer Cole Slaw
Inspired by Happy Healthy Life

1 cup shredded carrots

1/2 cup shredded cabbage
1/4 cup sun dried cranberries or raisins
3 Tbsp Vegan Mayo
2 Tbsp sweet onion, chopped finely1 Tbsp agave or maple syrup1/4 cup pineapple tidbits (we used canned)
1 Tbsp Apple Cider Vinegar
pepper to taste
Toss all slaw ingredients together in a bowl. Mix well until everything is coated in mayo and ACV. Chill in fridge until you wish to serve it. 

Thursday, July 25, 2013

Vegan Almond Pound Cake

While it's sometimes torturous to turn on the oven in the summer heat, it's also sometimes totally worth it. Theses pound cakes are totally worth it because they are the most beautiful canvas for all the summertime fresh fruits! They can also be frozen so you can enjoy them for weeks on end. 

Made with almond paste, these cakes are moist, buttery, and oh so rich. These are perfect for summer picnics and parties because they are fancy and super-portable. They would look really cute wrapped up with some twine or ribbon.

Vegan Almond Pound Cake
Recipe from Post Punk Kitchen
7 oz almond paste
6 oz extra firm silken tofu
1 cup unsweetened original almond milk
1 cup pure cane sugar
1 teaspoon pure vanilla extract
1/2 cup refined coconut oil, liquefied
1 cup white whole wheat flour
1 cup white flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 350 F. Lightly grease an 8-loaf mini-loaf pan.
Break up almond up into smaller chunks and drop into blender with tofu, almond milk, and sugar. Blend until smooth, scraping down the sides periodically. Add the vanilla and stream in the melted coconut oil and blend until combined well. 
Transfer mixture to a large mixing bowl. Sift in flours, baking powder and salt and mix until smooth (best to use a hand mixer or stand mixer or your strong pipes if you have those!).
Fill mini-loaf compartments about 3/4 full. Bake for 30 minutes, then lower heat to 325 F and bake for 10 more minutes, until lightly browned and firm to the touch.

Remove from the oven and let cool for a few minutes, transfer to a cooling rack to cool completely. Serve with fresh fruits and coconut or cashew cream!

Monday, July 22, 2013

Vegan Blueberry Coffee Cake

For some reason I always want to make coffee cake one word. Why is that? 
There are quite a few words like that for me like a while, I always feel that it should be awhile. And never mind like nevermind this whole situation I'm trying to work out for myself. 

One thing I do know for a fact is that blueberries should always be combined with coffee cake (however you think it should be spelled).

The original recipe called for wild blueberries which I think would be fantastic! Unfortunately they weren't readily available to us and we wanted to get rid of our less than prime blueberries laying about in our fridge. 

Whether you have wild blueberries or not this coffee cake is delicious!! The streusel is quite substantial in this, it's about just as thick as the cake layer. No problems with that here ;)

The cake itself is light and soft. You might not want to turn your oven on in the summer but it's worth it for this coffee cake!

Blueberry Coffee Cake
adapted from Hungryface


 1/3 cup Brown Sugar
1/3 cup Granulated Sugar
1 heaping tsp Cinnamon
1/2 tsp Ground Ginger 
1/8 tsp Salt
1/2 cup melted Coconut Oil
1 and 3/4 cup Flour

1 cup Flour
1 Tblsp Baking Powder
1/2 tsp Salt
1/2 cup Soy Yogurt (we used this homemade tofu sour cream we had on hand b/c we didn't have any)
2 tsp Vanilla
1/2 cup Sugar
3 Tblsp Coconut Oil, melted 
Zest of 1/2 Lemon 

For the streusel: add combine sugars, salt, and spices then add the oil. Once the oil and sugar are combined add the flour.

For the cake: Combine flour, baking powder, and salt in one bowl. Add sugar, zest, soy yogurt or sour cream in vanilla and oil to another bowl. Add the dry to the wet until just combined.

Grease an 8X8 inch baking dish and add half the blueberries on top of that. Add more batter and the more berries on top. We found that the batter didn't seem like very much in relation to the baking dish like we were worried because it seemed like so little but everything worked out in the end.

Cover with the streusel and add a few more berries to the top if you have any more hanging around. Bake at 325 degrees F for 45-55 minutes.


Saturday, July 20, 2013

Potato and Onion Pierogies by Supreme Pierogies

We've loved pierogies for such a looooong time so we've tried quite a few different varieties but it's safe to say we've found our holy grail pierogies. 

A lot of pierogies have cheese in them but Supreme Pierogies offers many flavours without. Our favourite flavour is Potato and Onion.

We first tried Supreme Pierogies under the name J.J. Wilks at Costco. They have this travelling roadshow type thing where different products are available in store for a short period of time and that's how we first got acquainted with them.

This little dealio can be a little frustrating sometimes because they aren't always available.

Luckily we found out through visiting their website that Supreme Pierogies has a retail store that is open to the public. Yay!

They sell a variety of pierogies there even flavours that aren't available at Costco such as Blueberry and Strawberry. And I think they're a little cheaper than the price at Costco.

We like to boil our pierogies first and then fry em up in the frying pan with a little margarine in order to give them a crisp exterior. While the pierogies boil we brown some onion in the pan for added goodness. 

Thursday, July 18, 2013

Baked Sriracha Tofu (Vegan)

We've baked up something good... and it's not a dessert! We love the summer for many reasons but, in particular, the extra sunlight and less hectic schedules allow us to actually photograph our meals and not just desserts of which this blog most consists. So here you have another delicious meal or main dish that you can serve up with anything really! This is fast, yummy, and cheap. 

If you have a BBQ or those kind of skills you could most certainly grill these up if it's too hot to turn on your oven. 

Bake Sriracha Tofu
Adapted from Leaf & Grain

1 package extra firm tofu, rinsed, pressed, and sliced 1/4″ thick
3 tablespoons finely chopped onion
1/2 tablespoon tomato paste
1/4 teaspoon ground cumin
2 teaspoons tamari sauce
1/2 cup ketchup
1 tablespoon apple cider vinegar
1 1/2 tablespoons agave or maple syrup
2 to 4 tablespoons sriracha sauce
3/4 teaspoon salt

Preheat the oven to 400°F. Place the tofu slices on parchment lined baking sheet and set aside.
In a small sauce pot, sauté the onion over medium heat until soft. Stir in the tomato paste and cumin, mixing thoroughly. Add tamari, ketchup, ACV, agave, sriracha, and salt, and simmer for 5-8 minutes, or until the sauce has thickened slightly.
Brush the marinade over the tofu slices and place the sheet in the oven. Bake for 20 minutes, then flip the pieces and brush with additional sauce. Bake for 20 additional minutes.

Tuesday, July 16, 2013

Fresh Pinto Bean Salad

For some reason, I never thought to try whole pinto beans. I am a huge fan of re-fried beans so it makes sense that I love these beans in their pre-re-fried state. This salad is delicious, easy, and healthy! It's the perfect summer salad with a protein kick: 15 grams of protein in 1 cup to be precise!

Try this salad with one of these burgers (click picture to get to the recipe):


Don't forget the fries!

Pinto Bean Salad

1 can whole pinto beans, rinsed and drained
4 tsp balsamic vinegar or ACV
1 avocado, diced small
2 tsp lime juice
1 cup chopped cherry tomatoes
½ cup minced red onion
½ cup finely chopped cilantro
2 tbsp olive oil
Ground black pepper and salt, to taste

Rinse and drain beans then blot dry with paper towel, place in plastic bowl, and toss with balsamic. Let beans marinate in the vinegar as you prepare the other ingredients.

Cut avocado and toss with lime juice. Chop cherry tomatoes in half.

Chop red onion and cilantro. Mix onions and cilantro into marinating beans. Then use a large spoon to gently fold in avocado and tomato. Drizzle olive oil over salad and season to taste with fresh ground black pepper and sea salt, and gently toss again. Serve immediately, at room temperature.

Sunday, July 14, 2013

Vegan Raspberry Lemon Sheet Cake

It's often the case that when berries are in season we buy up all the berries and inevitably they begin to spoil before we can eat them all. So, what's one to do with several pints of raspberries? Make cake! 

There really isn't anything better than fresh fruits in dessert. This cake showcases the raspberries beautifully, whether they're fresh or just about to go bad. The original recipe (linked below) uses key limes rather than lemon but we had some lemon on hand so that's what we went with. It turned out perfectly and I would make this again in a heartbeat. I may have eaten half the pan the first day we made it. 

Vegan Raspberry Lemon Sheet Cake
Adapted from Bittersweet Blog

3/4 Cup Plain Unsweetened Almond Milk
Zest of 1 lemon
1 Tablespoon Fresh Lemon Juice
1/2 Cup Canola Oil
1/4 Cup Pureed Silken Tofu
1 Teaspoon Vanilla Extract
2 3/4 Cups White Whole Wheat Flour
1 1/2 Cups Granulated Sugar
1 1/2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Cups Fresh Raspberries

Lemon Icing
1 Cup Confectioner’s Sugar
1 – 3 Tablespoons Fresh Lemon Juice

Preheat your oven to 350 degrees and lightly grease and flour a 9 x 13 inch baking pan.
Combine the almond milk, lemon zest, and juice together in a medium bowl and let the mixture sit for about 5 minutes before proceeding to allow it to curdle slightly. Add in the oil, tofu puree, and vanilla, and whisk thoroughly until smooth.
In a separate bowl, mix together the flour, sugar, baking powder and soda, and salt so that all of the ingredients are well combined. Add in the raspberries, and toss them briefly to coat them with flour so that they don’t sink to the bottom of the cake. Pour the wet ingredients into the dry, and mix just until mostly incorporated. Do not overmix.
Pour the batter into your prepared pan, and bake for 28 – 36 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cool completely before icing.
To make the icing, simply whisk the confectioner’s sugar and lemon juice together, adding in juice 1 tablespoon at a time until it reaches your desired consistency. Drizzle over the cake and serve.

Thursday, July 11, 2013

Vegan Speculoos or Biscoff (Cookie Butter) Pancakes

We love Speculoos!! The flavour is like no other!!! Cinnamon-y and sweet, it's just scrumptious!

The Speculoos flavour is subtle in these pancakes but oh so good. And for breakfast you don't want something to taste overly sweet or anything especially if you're having them with syrup.

The pancakes are fairly fluffy too. Can't complain about a soft pancake, either ;)

The whole wheat flour and oats help to ease my conscience about putting cookie butter in my pancakes while adding some tasty texture.

Speculoos Pancakes
Adapted from Vegan on the Fence

1/4 cup Speculoos (Biscoff, Cookie Spread)
1/2 tsp Ener-G Egg Replacer plus 2 tbsp water (if you don't have Ener-G like us here's how to make it)
2 tbsp Earth balance/ non-hydrogenated margarine, melted 
3/4 cup non-dairy milk
3/4 cup whole wheat flour
1/2 cup oats
2 tsp baking powder
1/4 tsp salt

Whisk together Speculoos, egg replacer, margarine in a large bowl. Stir in non-dairy milk. Whisk in dry ingredients until just moistened. Get your skillet, griddle, frying pan, or whatever you might be using ready and fry up your pancakes! 

Tuesday, July 9, 2013

Vegan Deluxe Chocolate Brownies with Zulka Morena Pure Cane Sugar

It's brownie time again! We thought we would give these brownies the celebrity treatment with some sparkly holographic background paper! 

When we were contacted by Zulka to review Zulka Morena Pure Cane Sugar* we were instantly excited and knew we had to try it in one of our favorite types of desserts: brownies! 

Zulka Morena Pure Cane Sugar is a cup-for-cup replacement for white granulated sugar. Among the many benefits of this sugar is the fact that it is Non-GMO Project verified - something that is important to us as people who care about the environment and the food we eat. In addition to this, Zulka is unrefined and made from freshly-harvested sugar cane - we can honestly say that it tastes better than white (processed) granulated sugar. And because Zulka is unrefined, it's a vegan product. It was perfect in these brownies, they turned out just as fluffy, sweet and yummy-yum-yummy as always! We can't wait to try Zulka in some of our other favorite recipes. Let us know if you have tried Zulka in the comments!

Vegan Deluxe Chocolate Brownies

3 oz. firm silken tofu
1/4 cup non-dairy milk 
1/2 cup canola oil 
1 cup Zulka Morena Pure Cane Sugar*
2 teaspoons vanilla 
1 cup flour 
1/2 cup unsweetened cocoa powder 
1 tbsp cornstarch 
1/2 tsp baking powder 
1/2 tsp salt

1.  Preheat oven to 325 degrees.
2.  Line 8 by 8 pan with parchment, be sure to cover bottom and sides.
3.  Puree tofu, nondairy milk, and oil in blender until frothy and smooth.
4.  Transfer tofu mix into a bowl and mix in Zulka Morena Pure Cane Sugar and vanilla with whisk.
5.  Sift in flour, cocoa, cornstarch, and salt. Use spatula to fold it all together.
6.  Pour into baking pan and smooth over the top with the back of a spatula. This batter will expand during cooking so no need to worry if it looks a little skimpy in the pan.
7.  Bake for 30-32 minutes, allow to cool 15 minutes before devouring!

*Zulka Morena Pure Cane Sugar generously provided for our unbiased review.

Zulka Pure Cane Sugar is available at major retailers nationwide, including Walmart, Safeway, Sam’s Club, Albertsons, Kroger, SUPERVALU, Food 4 Less, Superior, Winn-Dixie, El Super, Winco and many others.

Saturday, July 6, 2013

Vegan Tofu Veggie Stir-Fry

Summertime calls for simple meals that utilize fresh veggies and this is exactly that kind of meal!

No need to turn on the oven or even spend much time with prep work.

The sauce adds delicious flavour while enhancing the natural flavour of the veggies.

The original recipe didn't call for sugar snap peas but we threw them in and were we ever glad we did!

Tofu Stir-Fry
Adapted from Kalyn's Kitchen

1 package of firm tofu
2 tbsp oil + 1 tbsp high heat oil
6-8 whole garlic cloves
6 thin Chinese eggplants, cut 1-inch slices
1 red bell pepper, sliced
1/2 cup green onion, sliced thin
3/4 cup basil
1 cup sugar snap peas

2 1/2 tbsp tamari or soy sauce
1 1/2 tbsp vegan fish sauce
1 tbsp lime juice
1 tbsp agave syrup
1-2 tbsp Sriracha

Drain water from tofu. We place it on a cutting board and place another one on top of the tofu then put some heavy weight on it. This little set-up usually topples over as the water drains out so you might look for a cheap tofu press if you use tofu a lot. Cut the veggies and mix the sauce. 

Once most of the water has drained from the tofu lay it down on a layer of paper towel or a clean dish towel. Place another layer of clean towel over top and press even more water out. Cut the tofu into 1-inch squares. 

Heat wok or frying pan and add 2 tbsp of oil. Toss in garlic and cook until fragrant. Remove garlic and discard (this was too hard for me to do because I love garlic so you can always save it).

Add tofu in a single layer. Turn it over to make sure everything is browned and then remove. 

Add another tbsp of oil then add the eggplant, stir-fry for 4 mins or until soft and brown. Add red pepper and stir-fry for 2 mins. Add tofu back into pan to make sure it's warmed. 

Add sauce and stir often to make sure everything is coated. Add green onion, basil, and sugar snap peas and cook for another 1 min. Serve hot. 

Wednesday, July 3, 2013

One Love Vegetarian Cafe in Toronto

BBQ Tofu Stir Fry
We thought it would be fun to share one of our absolute favorite restaurants in Toronto. This will be a total tease for all of you who aren't in Toronto. Or, it might prompt you to book a flight!

One Love Vegetarian Cafe is a vegan joint with the most delicious food in the whole city - vegan or not. Everything on the menu is packed with flavour. We savour every bite. Our top picks are the BBQ Tofu Stir Fry and TVP Curry.

BBQ Tofu Stir Fry
The BBQ Tofu Stir Fry combines soft yet chewy seasoned tofu with rice, beans, veggies, avocado, and fried plantains. Oh, the tofu and plantains! I cannot put into words how delicious this dish is. Seriously - you must try it to believe it. The dish is very satisfying and filling - all for $10.99 + tax. You can't beat it!

BBQ Tofu Stir Fry - CLOSE UP! Look at that tofu!
TVP Curry
The same level of deliciousness applies for the TVP Curry - it might even be amplified in this second choice. Wow! The TVP is so tender and flavorful. This dish comes with rice, avocado, and fried plaintain again but instead of veggies, you get a micro-green salad with the most delicious salsa ever! I'm not even sure how to describe it except to say that it's like fireworks in your mouth.

Be sure to ask for the hot sauce - it's the most deliciously garlicy spicy sauce that will ever grace your mouth. It really enhances the TVP and Tofu without overpowering it or blowing out your palate.

I think I used the word delicious a million times in this post but One Love Vegetarian makes the best vegan cuisine ever. Your taste buds will thank you!

TVP Curry

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