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.

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Strawberry Rhubarb Crumble 

Post by Alexandra Courts 

I used to love strawberry rhubarb pie growing up! I realized recently though that what I was really crazy about was the filling, so why not skip the entire crust hassle and opt for a mouthwatering, warm, gooey crumble instead? You’re welcome in advance.

INGREDIENTS:

  • 3 cups chopped strawberries
  • 2 cups chopped rhubarb
  • 1 1/2 cups rolled gluten-free oats
  • 3/4 cup raw pecans
  • 1/2 cup almond meal (ground almonds, nerds)
  • 1/4 cup coconut oil, melted
  • 4 tbsp coconut sugar
  • 2 tbsp flax meal (ground flax seed, NERDS!)
  • Pinch of pink Himalayan salt
  • Optional but highly recommended: Coconut whip, use Meg’s VGF recipe for it here.

DIRECTIONS:

  1. Preheat oven to 350 F. Coat an 8″ round ceramic baking dish lightly with coconut oil.
  2. In a medium bowl combine the chopped strawberries, chopped rhubarb and coconut sugar.
  3. In a separate bowl, combine all remaining ingredients.
  4. Place the first bowl’s ingredients into the ceramic baking dish, then top with the second bowl’s ingredients.
  5. Bake for approximately 50 minutes or until the crumble is golden brown. Oven times will vary, so check regularly to prevent burning.
  6. Remove from oven. Allow crumble to cool for 10-15 minutes.
  7. Scoop crumble into bowls and top with dollop of coconut whip immediately before serving.

Enjoy! Serve warm. 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.

 

Chocolate Raspberry “Cheesecake” Sandwiches 

Post by Alexandra Courts

We saved this post for Mother’s Day because mums are sweet and so are these! Make Alex’s chocolate raspberry “cheesecake” sandwiches, see the recipe below.  
   Ingredients…

For the Chocolate Cookies :

  • 2 cups pitted dates
  • 1/2 cup raw almonds
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup raw cacao powder
  • 1/8 tsp pink Himalayan salt

For the Raspberry “Cheesecake” Filling:

  • 3 cups soaked cashews
  • 1 can full fat coconut milk (or coconut cream)
  • 1/2 cup maple syrup
  • 1/2 cup frozen raspberries
  • 2 tbsp coconut oil

For the Chocolate Dip:

  • 1/2 cup coconut oil (melted)
  • 1/3 cup raw cacao powder
  • 1/4 cup maple syrup
  • Pinch of pink Himalayan salt

Optional:

  • Chopped pistachios (for topping)

Directions…

  1. For the cookies blend the shredded coconut, raw cacao, raw almonds, and salt in a food processor until a fine crumble forms. Add in the dates and blend until combined.
  2. Press the cookie mix into an 8″ cake pan lined with plastic wrap. Ensure that you have made a flat layer of cookie. Allow the mix to cool a bit in the freezer before pressing them with a heart-shaped cookie cutter.
  3. Once you have made all of your heart-shaped cookies, place them in a dehydrator for about an hour (125 degrees Fahrenheit).
  4. For the “cheesecake”, blend all of the ingredients in a food processor until smooth. Pour and evenly distribute the mix in a separate or the same 8″ cake pan lined with plastic wrap. Place mix into the freezer for about 1-2 hours (or until you are able to work with it).
  5. Once frozen, press the mix into hearts using the heart-shaped cookie cutter.
  6. Once the cookies are out of the dehydrator (they should still be soft), sandwich the heart-shaped cheesecake filling between two pieces of cookie. Place each sandwich in the freezer.
  7. For the chocolate coating, melt down the coconut oil on low heat and stir in the remaining ingredients. Dip one side of the sandwich in the chocolate. Sprinkle your toppings of choice onto the chocolate (chopped pistachios are pictured). Repeat for every sandwich and allow them to freeze.
  8. Now they’re ready to enjoy! Mmmm.

Makes 6-8 sandwiches, depending on the size of your cookie cutter.

Raspberry Matcha “Cheesecake” Bars (raw, gf, v)

Post by Alexandra Courts 

Matcha’s recent hype is well deserved! It detoxifies the body, boosts metabolism, calms the mind, lower blood sugar, prevent against diseases, lower cholesterol, and is rich in dietary fibre and antioxidants.

I whipped up a batch of raw treats with matcha cream, raspberry “cheesecake” filling and a chocolate cookie base. Keep reading for the recipe!
   Ingredients…

  • 3 cups raw cashews (soaked)
  • 2 cups dates, pitted and soaked overnight
  • 1 can of light coconut milk
  • 1 original K’s NRG bar
  • 1 cup raw almonds
  • 1 cup maple syrup
  • 3/4 cup frozen raspberries
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup raw cacao powder
  • 1/4 cup matcha tea powder
  • Optional: additional frozen raspberries for garnish

Directions…

  1. Line the bottom and sides of an 8-inch square baking pan with long strips of parchment paper.
  2. For the base: blend the almonds, cacao powder, shredded coconut, and dates until the pieces are finely ground and everything is thoroughly combined.
  3. Press and flatten this mixture into the bottom of the pan. Set aside in freezer.
  4. For the raspberry “cheesecake” filling: blend half of the soaked cashews with half the can of coconut milk, half of the maple syrup, and the raspberries until smooth.
  5. Pour, then spread the cheesecake layer out evenly on top of the chocolate base. Place back in freezer to allow layer to set.
  6. For the matcha layer: blend the remainder of the cashews with the matcha powder, as well as the remaining coconut milk and maple syrup, until smooth.
  7. Pour and flatten mixture overtop of the set raspberry layer.
  8. Allow this to set in the freezer for 1-2 hours or even overnight before slicing. Thaw in fridge at least 1 hour before slicing.
  9. Cut NRG bar into small bite-size chunks. You can either use a rolling pin to flatten the bar then roll into balls (as seen in photo), or use as is. Top each cheesecake slice with a few NRG chunks and frozen raspberries.
  10. Enjoy!

Serve chilled. Makes approximately 10-12 slices.

Lentil “Meat”balls and Heavenly Homemade Tomato Sauce 

Post by Alexandra Courts 

There’s something special about fresh tomato sauce that doesn’t come out of a jar or a can. It’s aromatic, rich in flavour and incredibly versatile. This time around I’ve paired this homemade sauce with some nutrient-dense lentil “meat”balls. Whether it be served overtop a bed of pasta or sandwiched in bread, these two are a match made in heaven!

Keep reading to find out how you can recreate this lovely and comforting meal at home.


TOMATO SAUCE:

Ingredients…

  • 2 cans of diced tomatoes (14oz each)
  • 1 sweet onion (diced)
  • 4 cloves of garlic (minced)
  • 1/2 cup tomato paste
  • 1/4 cup soy sauce
  • 2 tbsp dried basil
  • 1 tbsp coconut sugar
  • 1 tbsp coconut oil
  • 1 tsp ground black pepper

Directions…

  1. Sauté the onion and garlic in coconut oil on medium heat in a saucepan until tender.
  2. Stir in the diced tomatoes, tomato paste, soy sauce, pepper, coconut sugar and basil.
  3. Simmer sauce on low heat slightly covered for about 20-25 minutes.
  4. Allow the sauce to sit while you prepare the lentil “meat”balls.

LENTIL “MEAT”BALLS:

Ingredients…

  • 2 cups chopped kale
  • 2 cups chopped mushrooms
  • 1 1/2 cups brown rice (cooked)
  • 1 1/2 cups lentils (cooked until very tender)
  • 1 cup rolled oats
  • 3/4 cup raw walnuts
  • 1/4 cup soy sauce
  • 1/4 cup tomato paste
  • 1/4 cup nutritional yeast
  • 1/4 cup coconut oil
  • 1 sweet onion (diced)
  • 5 cloves of garlic (minced)
  • 2 tbsp basil (fresh/dried)
  • 1 tsp ground black pepper

Directions…

  1. Preheat the oven to 350 degrees farenheit. Coat an aluminium foil-lined baking pan with coconut oil.
  2. Sautée the onion and garlic in coconut oil on medium heat in a deep skillet pan until tender.
  3. Pulse mushrooms and kale in a food processor/blender. Ensure that the pieces aren’t too fine.
  4. Add the kale and mushroom blend to the pan. Sautée the combination for a couple of minutes before adding the soy sauce, brown rice and lentils. Mix the combination together throughly and then add in the tomato paste, nutritional yeast, basil and pepper.
  5. Continue to cook the mixture on low-medium heat. Pulse the raw walnuts and rolled oats in a food processor/blender. Ensure that the pieces are only coarsely combined. Mix into the “meat”ball mix. Allow this to cool before rolling.
  6. Roll the “meat”balls in your hands so that they are about 1.5 inches in diameter. Place them onto baking sheet.
  7. Bake for about 25-30 minutes or until they are golden brown.
  8. Enjoy!

Makes 2 servings.

Lemon Raspberry Cake Doughnuts (v, gf) 

Post by Alexandra Courts

Egg is often used as a replacement binder in gluten-free baked goods, which makes finding ones that are also vegan a rarity. That’s why I whipped up this recipe…so people with multiple food restrictions can have their cake (doughnut), and eat it too!

 Ingredients…

  • 1 lemon, juiced
  • 2 cups gluten-free all-purpose flour (I used Bob’s Red Mill)
  • 1 cup coconut sugar
  • 1/2 cup frozen raspberries
  • 1/3 cup unsweetened apple sauce
  • 1/3 cup melted coconut oil
  • 1/4 cup hot water
  • 2 tbsp ground flax
  • 2 tbsp vanilla extract
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda

Tools needed…

  • 1 doughnut pan

Directions…

  1. Preheat oven to 325F. Coat tray with additional tbsp of melted coconut oil so doughnuts won’t stick.
  2. In large bowl mix together hot water and ground flax. Let mixture sit for 5 minutes to thicken. Add in lemon juice, melted coconut oil, vanilla extract and apple sauce. Mix together then set aside.
  3. In a separate bowl mix together flour, coconut sugar, salt, baking powder and baking soda.
  4. Whisk together all ingredients from both bowls in larger bowl until batter has formed.
  5. Pour batter into greased doughnut moulds, filling each 3/4 of way.  Press frozen raspberries individually into batter-filled moulds.
  6. Bake in oven for 10 minutes, or until the doughnuts appear to be slightly golden brown. Remove tray, flip doughnuts over, then place back into oven for 7-10 additional minutes.
  7. Let cool for 10 minutes afterwards before removing from pan.

Enjoy! Makes approximately 12 doughnuts.