No-Bake Peanut Butter Cups

Post by Megan Stulberg

Peanut butter and chocolate has been my favourite taste combination for *literally* (read this in a Chris Traeger voice) as long as I can remember. Seriously! I always got my mum to buy them in bulk around Halloween so I could eat all the extra ones after trick-or-treaters came and went. Now that I’m a fully functioning adult member of society, however, I’ve come up with a healthier version out of necessity.

Get cho’ fix! These babies are gluten-free, vegan and no-bake. You can easily make them raw, too, by switching peanut butter to almond butter.

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INGREDIENTS:

  • 1 cup smooth peanut butter, melted or room temperature
  • 1/2 cup + 2 tbsp melted coconut oil
  • 1/2 cup raw cacao powder
  • 1/4 cup pure maple syrup or agave nectar
  • 1 tsp Himalayan salt

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DIRECTIONS:

  1. Line muffin tray with paper baking cups.
  2. Use a high-speed food processor or blender to combine 1/2 cup coconut oil, 1/4 cup pure maple syrup and 1/2 cup raw cacao powder together until a liquid consistency is reached. If you don’t have a food processor or a blender, use a microwave instead: stop to whisk together every 30 minutes to prevent burning, then keep melting.
  3. Spoon 1 heaping tbsp chocolate batter into bottom of muffin cups so they’re approximately 1/4 of the way full. You should have about half of the mixture left.
  4. Set muffin tray aside in freezer for time being.
  5. In medium mixing bowl, “whip” the peanut butter together with 2 tbsp coconut oil and a touch of salt until as smooth as possible. If you have to…you can pop this in the microwave as well. Shhhh.
  6. Once the chocolate layer is frozen solid (or at least firm), Place a dollop of peanut butter on top of each. It will spread out to the edges, flatten then put baking tray bake in freezer.
  7. Wait for peanut butter layer to set. This should take about 30 minutes.
  8. Pour all remaining liquid chocolate on top of the peanut butter layer to finish off the cups.
  9. Let set in freezer overnight to set.Makes approximately 6 servings. Serve directly from freezer – they should be chilled when serving as they melt easily and you can still bite into them when they’re cold.
    Enjoy!

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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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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.

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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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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Real Brewed Moments with Pure Leaf Iced Tea

Review by Megan Stulberg 

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I drank 6 bottles of Pure Leaf real brewed tea in 24 hours, and lived to tell the tale! Seriously though. I decided to start taking photos for this blog post on Sunday, and it was super humid that day so I drank them all in a row without thinking twice about it. So having all of these bottles on hand was basically a lifesaver. I stayed hydrated and realized how easily these teas can be incorporated into every day life at the same time.

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Here’s a breakdown of what my Sunday with Pure Leaf looked like.

Bottle one, 10am: I chugged a bottle of peach tea back before running off to a barre exercise class.

Bottle two and three, 1pm: Two bottles of Pure Leaf green tea with honey were chugged back with lunch (a bunch of yummy take-out avocado sushi, my favourite).

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Bottle four, 2pm: I brought an unsweetened lemon Pure Leaf tea with me on a little adventure. And by that, I mean to run errands. And by THAT, I mean going to the grocery store to buy garbage bags. Very important business but hey, that’s real life for you.

Bottle five, 4pm: Honestly, I took a 30 minute nap because I work like a maniac and needed one. Then I woke up, groggily did a bit of reading (Jack Kerouac gets me right in the feels every time) and enjoyed an unsweetened lemon Pure Leaf tea.

Bottle six, 5pm: I liked the peach tea so much that I saved the 2nd bottle of it for last. I did freelance work from about 5pm onwards until I eventually dragged my sorry butt back to bed. Having a home studio is both a curse and a blessing!

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Pure Leaf tea is the perfect addition to my daily routine! I can celebrate real moments with Pure Leaf Iced Tea because it’s real brewed tea, made from real tea leaves. No preservatives or added colour to make me sluggish or stop me from doing all the things I need to check off my to-do list.

For more details about their products, follow Pure Leaf on Instagram at @PureLeafCanada.

*Disclaimer*: This is a sponsored post for Pure Leaf, but all views are my own. For inquiries about sponsored posts, please email vegangirlfriend@gmail.com and/or megstulberg@gmail.com.  

#pureleafcanada #realbrewedmoments

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.