Banana French Toast (V, GF)

Post by Megan Stulberg

French toast makes me think of the happy, sleepy Saturday mornings from my childhood. Whisking eggs myself to impress my mum, reading the comic strips in the newspaper, and inevitably taking a nap in front of the TV as the result of a sugar coma.

I figured this was something that’d be hard to veganize, but it was actually really easy! The hardest part was getting the gluten-free bread to stay together, TBH. Banana makes an excellent egg replacement and adds some extra flavour.

Watch the video to accompany this recipe filmed and edited by Zachary Risinger below, then get cooking.

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INGREDIENTS:

  • 6 slices gluten-free bread (I used Food For Life)
  • 3 small/medium bananas, mashed
  • 2 cups unsweetened almond milk
  • 1/4 cup organic maple syrup + additional for topping
  • 2 heaping tbsp organic vanilla extract
  • 1 tsp black chia seeds
  • 1 tsp cinnamon
  • Coconut oil, for cooking
  • Fresh fruit of your choice

DIRECTIONS:

  1. In medium mixing bowl, mash banana.
  2. Add almond milk, maple syrup, vanilla extract and cinnamon. Whisk together until 100% liquid in consistency. You may need to keep mashing to get rid of all the banana chunks.
  3. Taste test batter at this point — you might want to add a splash of extra vanilla for a more prominent taste.
  4. Add two pieces of bread to bowl. Soak in batter approximately 2 minutes, then flip over and let soak again. If you can wait longer then do so — you really want the bread to soak up the batter as much as possible.
  5. Heat a splash of coconut oil in frying pan at high heat. Once it sizzles, lower heat a tad.
  6. Add both pieces of soaked bread to pan. Let cook in coconut oil. While bread is frying, let two more pieces soak. Flip bread every minute or so to ensure both sides are evenly browned and to prevent burning. Remove cooked pieces from pan, set aside, add additional coconut oil to pan and add next set of soaked bread slices to bowl. Repeat with remaining slices.
  7. Stack french toast evenly between two plates. Top with maple syrup, fresh fruit (I chose bananas and strawberries) and chia seeds — and any other toppings of your choice! Chocolate chips and coconut-based whipped cream would also be great with this.

Serve warm. Makes 2 servings.

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Chocolate Chip Walnut Banana Bread

Post by Megan Stulberg

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You ever get a really bad craving and just roll with it? That’s me, all the time. That being said, I just HAD to whip up some banana bread this weekend! Or else I’d die! No, but it certainly felt like that in the 48 hours leading up to it.

The recipe is gluten-free and vegan, and can be made both nut-free and refined sugar-free very easily.

You can get the recipe on my personal site, meganstulberg.com, here: http://meganstulberg.com/2016/08/24/chocolate-chip-walnut-banana-bread.

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Mimosas!

We shot this video ages ago, but that’s okay because mimosas are timeless. Seriously, we’d have them with breakfast every day of the week if that was considered socially acceptable.

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Watch our cute lil’ video, read the recipe below, then try it out yourself! So good.

INGREDIENTS:

  • 1 750ml bottle chilled champagne or sparkling white wine (make sure it’s vegan — here’s a good list)
  • 2 cups fresh squeezed orange juice
  • 1/2 cup frozen raspberries
  • Ice, as needed

DIRECTIONS:

  1. Drop 5-6 frozen raspberries into each glass. This’ll do what ice does but gives the mimosa a subtle fruity taste as well.
  2. Fill champagne flutes or tall glasses halfway full with chilled champagne. The chilled part is crucial — a lukewarm mimosa? No thank you.
  3. Fill rest of flute with orange juice.

Drink immediately. Makes 6-8 mimosas, depending on glass size.

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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.

Loaded Nachos!

Recipe by Megan Stulberg 

Los Angeles has this crazy effect on me where all I want to do while I’m here is eat junk food and sleep in. That being said, making these nachos just had to happen! Super easy to make if you want a lazy but filling snack to share with a pal. Also, please note that I’m a total DUMMY and took these photos before adding the vegan sour cream, tomato, guacamole and green onions. Total food blogger faux-pas, derp.

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INGREDIENTS:

  • 2-4 heaping cups lightly salted corn tortilla chips, organic if possible
  • 1 avocado
  • 1 lime, juiced
  • 1/2 package Beyond Meat “chicken” strips
  • 1/2 tomato, chopped
  • 1/4 white onion, chopped
  • 1/2 cup salsa verde
  • 1/4 cup Follow Your Heart pepper jack and cheddar shreds
  • 2 heaping tbsp refried pinto beans
  • 2 heaping tbsp sliced black olives, canned is fine
  • Dollop of Tofutti sour cream (not pictured)
  • OPTIONAL: additional chopped tomato, green onions
  • Salt and pepper, to taste

    DIRECTIONS:

    1) Preheat oven to 400F.
    2) Line baking sheet with aluminum foil. Plop some sort of cooking oil (olive or coconut is best) to prevent sticking.
    3) Lay tortilla chips down in a relatively flat layer on aluminum foil.
    4) Sprinkle pepper jack and cheddar shreds evenly across chips.
    5) Add sliced black olives, refried beans and Beyond Meat.
    6) Bake in oven 15-20 minutes, or until all the “cheese” melts. All ovens will vary so check on nachos every few minutes.
    7) While nachos are baking, make the guacamole by mashing up the avocado with a fork and adding the lime juice, chopped onion, tomato, salt and pepper.
    8) Remove baking sheet from oven. Scoop nachos onto plate. Add guacamole, salsa verde, vegan sour cream, green onions and additional chopped tomato if desired.

    Enjoy! Serve hot hot hot. Makes 2 servings.

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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.