Breakfast Fajitas

Recipe by Aine Davis

Honestly, I’m pretty boring when it comes to breakfast. Every morning I have granola and almond milk or granola and vegan yogurt, or if I’m feeling a little adventurous, hummus on sourdough. Exciting. Every day. Wow. But I recently had a friend stay with me for a few nights and I wanted to impress her with my ~cooking skills~, so I whipped up this quick and healthy breakfast in less than 30 minutes so we still had time to go see the beautiful blossoming Sakura Trees in High Park. Here’s my recipe for my quick and easy breakfast fajitas:

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INGREDIENTS:

  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 red onions
  • 1 tbsp avocado oil
  • 1 tbsp tamari
  • 1 tsp Adobo seasoning*
  • 1 tsp garlic powder
  • Juice of half a lemon
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped scallions

METHOD:

  1. Slice bell peppers and onions into long, thick strips.
  2. In a large pan, heat avocado oil on high heat. Once the pan is very hot, stir in the bell peppers and onions. It’s going to be very hot so make sure to stir often so it doesn’t burn!
  3. Stir in soy sauce, adobo seasoning, garlic powder and juice of half a lemon.
  4. Once cooked to your desired texture (I like the peppers to have a little bite and to be a little blackened), remove from heat and top with cilantro and scallions.
  5. Serve on your favourite corn tortillas with favourite sauces! I like mine with Mad Mexican Chunky Guacamole and Valentina Hot Sauce. Enjoy!
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Spicy Italian Arrabiata

Post by Aine Davis

Full disclosure: I’m not Italian. Not even close. But I am #1 Big Time Italian Food Fan Extreme. That being said, this is one of my favourite Italian dishes, I learned it when I was in Italy and over the years its grown into my own delicious concoction. If you’re looking for a carb-filled splendor well then look no further, and feast your eyes on my spicy Italian Arrabiata.

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INGREDIENTS

  • 660ml strained, crushed, organic tomato puree
  • 3 tbsp olive oil
  • 3 garlic cloves, sliced thin
  • 1/2 cup roughly chopped fresh basil, divided in half
  • 1/2 cup chopped Kalamata olives
  • 1 tbsp dry red pepper flakes
  • 1 tbsp freshly ground black pepper
  • 1 tsp dry oregano
  • 1 tsp dry thyme
  • 1 tsp dry parsley
  • Salt, to taste
  • Pasta of your choice, to serve 2

METHOD

  1. In a large, heavy bottom pot with a lid, over medium-high heat, heat olive oil. While the olive oil is heating, thinly slice the garlic cloves and rough chop the fresh basil.
  2. Once the olive oil is hot, add garlic, dry red pepper flakes, and freshly ground black pepper. Once the oil is fragrant and a little red from the dry red pepper flakes, add half of the fresh basil. Saute for about a minute.
  3. Add the tomato puree, olives, oregano, thyme, parsley and salt. Stir together until combined. Put the lid on the pot and simmer over medium-low heat, making sure to stir it every so often so that the bottom doesn’t burn.
  4. If you want extra yummy sauce, simmer for a few hours. If you’re in a time crunch, no problem! Prepare your pasta and by the time it’s ready, your sauce will be ready too.
  5. Once ready to serve, stir in the other half of the chopped basil. Serve immediately over pasta.

Enjoy! Serves 2.

Raw Chocolate Avocado Mousse Tarts 

Post by Megan Stulberg, Alexandra Courts and Aine Davis

We’re back! With another video, you lucky dogs you.

Remember when we made that pad Thai? And those mimosas? Well we made raw chocolate avocado mousse tarts afterwards, and filmed that too. These are the perfect “something sweet” to enjoy after an afternoon of food and fun with your best gal (or guy, or non-binary) pals.

These tarts are raw, gluten-free, vegan, soy-free and artificial sugar-free. They’re SO easy to make too! All you need is some handy ingredients, a blender, a muffin tray and a freezer. Being fuelled by mimosas is also beneficial, but not a requirement.

Watch the video, then follow our recipe! Enjoy.

 
 INGREDIENTS:

For the Tart Bases…

  • 2 cups pitted dates
  • 1/4 cup raw almonds
  • 1/4 shredded unsweetened coconut
  • 1/4 cup raw cacao powder
  • Pinch of pink Himalayan salt

For the Mousse…

  • Flesh (lol gross) of 2 ripe avocados
  • 1/2 cup raw cacao powder
  • 1/4 cup 100% maple syrup or blue agave
  • 2 tbsp coconut oil
  • 1 tsp pure vanilla extract
  • Pinch of pink Himalayan salt

DIRECTIONS:

  1. Line a muffin/cupcake tray with plastic wrap or strips of wax paper, as shown in the video.
  2. Blend the dates, raw almonds, shredded coconut, raw cacao powder, and pink Himalayan salt until mixture is fine in texture and thoroughly combined.
  3. Press the tart mixture into the base of each muffin base. 1/4 inch of the way full is ideal. Set aside tray with tart bases in freezer for time being.
  4. Blend all ingredients for the mousse together until smooth and creamy in consistency.
  5. Spoon the filling overtop of each tart base until each muffin cup is full. Pat down mousse with back of spoon for a flat look.
  6. Allow the tarts to freeze for 1-2 hours before serving.
  7. Garnish with your toppings of your choice. We chose frozen raspberries and raw pecans.

Serve chilled. Makes approximately 8-10 servings.

Pulled BBQ Tofu and Dijon Coleslaw

Post by Aine Davis

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I’ve always loved BBQ sauce but kind of low-key thought that unless you’re putting it on meat, it’s off-limits. But dang, it’s so good and is usually vegan-friendly! Just check the ingredients first if you opt for a store-bought version.

This is my favourite thing to make in the summer. Eat it outside, pair it with a cider and you’re good to go.

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FOR THE BBQ TOFU…

INGREDIENTS:

  • 1 standard pkg extra firm tofu
  • 1 cup organic ketchup
  • 3 tbsp wheat-free tamari
  • 2 tbsp crunchy dijon mustard
  • 2 tbsp Sriracha or hot sauce of your choice
  • 1 tbsp apple cider vinegar
  • 2 tsp onion powder
  • 2 large cloves of garlic, minced
  • 4 dashes liquid smoke
  • Salt and pepper, to taste

DIRECTIONS: 

  1. Preheat oven to 350F.
  2. Press tofu to remove any excess water.
  3. Cut tofu into thin, rectangular slices.
  4. Mix remaining ingredients together to make BBQ sauce.
  5. Marinade tofu in half of BBQ sauce for at least 30 minutes.
  6. Once tofu is done marinading, place slices on greased pan and bake for 20 minutes.
  7. When tofu is done, remove from oven and rough chop into much thinner slices.
  8. Mix in remaining BBQ sauce, let cool.

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FOR THE DIJON COLESLAW:

INGREDIENTS…

  • 1 head cilantro, roughly chopped
  • 2 cups purple cabbage, roughly chopped
  • 1/2 cup vegan mayonnaise
  • 1/2 cup crunchy dijon mustard
  • 2 tbsp Sriracha or hot sauce of your choice
  • Juice of 1 lemon
  • Salt and pepper, to taste

DIRECTIONS…

  1. Whisk vegan mayonnaise, crunchy dijon, Sriracha, lemon juice, salt and pepper in bowl until sauce-like consistency is reached.
  2. Mix chopped cilantro up together with chopped cabbage.
  3. Pour the sauce over the cilantro and cabbage. Mix together well. Set aside in the refrigerator until ready to serve.

TO SERVE: 

Serve equal parts BBQ tofu and coleslaw up on your favourite gluten free (and vegan) bun.

Makes 2 servings.

Vegan Girlfriend’s Tofu Pad Thai!

Post by Aine Davis, Megan Stulberg and Alexandra Courts

We all live very busy lives (Megan works full-time as a social media specialist, Aine’s a sketch comedian and Alex has her own no-bake dessert company), so it’s a rarity that the 3 of us get to produce content for Vegan Girlfriend as a group. But, lo and behold, we managed to whip up this delicious tofu pad thai together!

We even created a video to accompany the recipe, which you can watch here. A huge thank you to our friend Andrew Olivares for filming and editing this video for us! We’ve also *finally* set up a YouTube account, we’ll have toooons more videos coming your way soon, so subscribe to us here.


INGREDIENTS:

For the sauce…

  • 1 cup organic peanut butter
  • 1 cup water
  • 1/2 cup wheat-free tamari
  • 1/4 cup Sriracha or hot sauce of your choice
  • Juice of 3 limes

For the rest…

  • One package of organic nigari firm tofu, pressed and cubed
  • One package of rice noodles, prepared as per package’s directions.
  • 1 cup chopped shiitake mushrooms
  • 1 cup bok choy, washed and broken apart
  • 1/4 cup green onions, finely chopped
  • 3 cloves of garlic, minced
  • 1 tbsp coconut oil
  • Juice of 1 lime
  • Handful cilantro

DIRECTIONS:

  1. Prepare rice noodles by placing on large bowl full of boiling water.
  2. In a hot skillet, heat coconut oil. Add garlic. Sautée until garlic is fragrant.
  3. Add in chopped mushrooms.
  4. Once mushrooms have reduced in size, add in cubed tofu.
  5. Squeeze the juice of one lime over mushrooms and tofu. Cook evenly on all sides, flipping throughout.
  6. To make the sauce… In a pot, boil one cup of water. When the water reaches a rolling boil, whisk in peanut butter, tamari, sriracha and lime juice. Reduce to medium heat.
  7. Once all the ingredients have been combined, pour half of the sauce into skillet with tofu. Sautée the mushrooms and tofu in the sauce until the tofu is slightly crispy.
  8. While mushrooms and tofu saute, heat bok choy in separate skillet on medium heat until slightly wilted.
  9. Serve tofu over warm rice noodles. Use ladle to coat with sauce. Top with cilantro, bok choy, green onions, and lime slices. Voila!

Makes approximately 4 meal-sized servings.

 

Breakfast Hacks: Overnight Oats

Post by Aine Davis

Overnight oats are a healthy (and easy) way to enjoy breakfast on-the-go! Prepare the night before, and they’ll be ready in the morning. Just mix everything in a jar and leave in the fridge overnight.

PUMPKIN SPICE OATS: 

Top with toasted pecans and walnuts, if desired.

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CHOCOLATE CHOCOLATE OATS: 

  • 1/2 cup almond milk
  • 1/2 cup coconut milk
  • 1/2 cup oats (same brand as above)
  • 3 tbsp raw cacao powder
  • 3 tbsp raw cacao nibs
  • 2 tbsp blue agave or maple syrup
  • 1 tsp pure vanilla extract

Chop up your favourite granola or snack bar to act as a topping!

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Peanut Butter and Banana

  • 1 cup almond milk
  • 1/2 cup oats
  • 1/2 cup natural peanut butter
  • 1/2 tsp vanilla extract
  • 1 whole banana

Serve with toasted pecans and your favourite jam!

Thick Cheezy Broccoli Soup

Post by Aine Davis

(Posted in advance on our Instagram here. Adapted from runningonrealfood)

Whenever it’s raining I just want to stay indoors, cuddle up with my cat, and eat comfort food. This super easy (and healthy!) broccoli soup feels like a big hug from mother nature. Almost every ingredient is a pantry staple, so I didn’t even have to make a trip to the grocery store to make it. It’s packed with B12, iron and protein, and takes less than 30 minutes to make! 11420870_375488799313840_995942796_n

Ingredients…

  • 6 garlic cloves, minced
  • 4 shallots, diced
  • 5 cups organic broccoli florets
  • 2 1/2 cups unsweetened almond milk
  • 2 1/2 cups gluten free vegetable broth + 1 tbsp Bragg Liquid Aminos
  • 1/2 cup nutritional yeast
  • 1 tbsp coconut oil
  • 1 tsp sea salt
  • 3 tsp black pepper
  • 3 tsp dijon mustard
  • Juice of 2 lemons

Directions…

  1. In a large pot, sauté 2 diced shallots and 3 minced garlic cloves on medium heat in coconut oil until fragrant.
  2. Add salt, pepper, and dijon. Sauté for an additional few minutes until flavours are incorporated.
  3. Add broth. Let simmer on low heat for 5 minutes.
  4. Add almond milk and broccoli. Cover and cook for about 15 minutes or until broccoli is tender.
  5. Add remaining shallots and minced garlic. Let simmer for five minutes.
  6. Remove from heat. Stir in nutritional yeast and lemon juice.
  7. Blend and serve immediately.

Makes 4 servings.