Baked Mac & Cheese Cups

Post by Megan Stulberg 

Another dish I whipped up for American Thanksgiving last week! These were a big crowdpleaser — and by that, I mean everybody ooh’d and ahh’d over them but I ended up eating most of the batch myself. Can you blame me, though? These cups are so good, both as a side dish or an appetizer. These baked mac and cheese cups are gluten-free and vegan, FYI.

And oh look, we made another video! Watch below and then subscribe for more on YouTube.

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Ingredients…

  • 1 box standard gluten-free macaroni
  • 1/2 bag cheddar style shreds (I used Daiya)
  • 1 cup almond milk, roughly
  • 1/2 cup nutritional yeast
  • 1/4 cup brown rice flour
  • 1 tbsp corn meal
  • 1 tbsp coconut oil
  • 1 tsp sea salt
  • 1 tsp thyme
  • 1 tsp red pepper flakes
  • 1 tsp garlic powder

Directions….

  1. Bring large pot of water to a boil.
  2. Dump that box of pasta on in. Cook accordingly, then drain.
  3. While pasta is cooking, make the sauce. Put almond milk in smaller pot and heat on medium. Add cheddar style shreds, stirring regularly until pieces melt. Add nutritional yeast, sea salt, thyme, red pepper and garlic powder. Once thoroughly combined and slightly bubbling, remove from heat.
  4. Drain pasta, then slowly add sauce to larger pot. You’ll probably have some leftover sauce, but add a bit extra as you’ll want extra moisture for baking.
  5. Add flour and cornmeal to pot, then mix to coat pasta evenly with sauce.
  6. Prevent oven to 350F.
  7. Coat muffin tray in coconut oil. Scoop mac and cheese by the spoonful into each cup.
  8. Sprinkle additional cornmeal for crunch, nutritional yeast and thyme on top.
  9. Bake in oven for 30 minutes or until slightly browned on top. Ensure that all liquid has evaporated when you remove them from the oven — this is crucial or else the cups won’t stay together.
  10. Remove from oven and let cool.

Serve warm, with dip or sauce of your choice. Makes 12 cups.

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Improved Pumpkin Pie (GF, V, No-Bake)

Post by Megan Stulberg

I have made many a’ pumpkin pies in my day. There’s this one I posted last year, for instance — which was good, but the consistency just wasn’t quite right and I knew I could do better. I made this dish the other day for American Thanksgiving and god *damn*, was it an improvement! The only problem was that it was all pretty last minute and the store was sold out of non-dairy whipped cream (my own fault), so I had it with vanilla bean ice cream instead. Still real good, though.

This pie is no-bake, raw except for the pumpkin puree, soy-free, gluten-free and vegan.

Watch the video below, click through to subscribe to us on YouTube, and read the following recipe! Enjoy.

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INGREDIENTS…

FOR THE CRUST:

  • 1 cup raw almonds, soaked overnight
  • 1 cup pitted dates, soaked overnight

FOR THE FILLING:

  • 3/4 standard can pure pumpkin puree
  • 1 cup cashews, soaked overnight
  • 1/4 cup coconut oil
  • 1/4 cup 100% maple syrup
  • 2 tbsp lemon juice
  • 1 tbsp organic vanilla extract
  • 1 tbsp nutmeg
  • 1 tbsp cinnamon
  • 1 tsp ginger

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DIRECTIONS…

  1. To make crust…Soak dates and almonds in separate bowls overnight.
  2. Drain. Pulse dates and almonds in food processor until crumb-like consistency has been reached.
  3. Line a small 5-inch round pan with plastic wrap or parchment paper. Press mixture into bottom of dish firmly to form an even crust. Leave in freezer to set at least 1 hour.
  4. To make filling…Blend all remaining ingredients until smooth. Spread onto crust and let set in freezer 1-2 hours, or overnight.
  5. Remove from freezer to thaw at room temperature for 1 hour, or in the fridge for 4-5 hours.
  6. Slice pie and serve with coconut whip or vanilla ice cream. Leftovers can be kept in fridge.

Makes 1 standard pie (6-8 slices).

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Crunchy “Chicken”, Avocado and Cucumber Sushi Roll (Recipe + Video)

Post by Megan Stulberg 

Back in high school, one of my favourite things to do with friends was get all-you-can-eat sushi. I always felt like I was going to barf after, but in the best way possible. I still love eating it — all sushi places will have at least a few vegan options, and making it at home is super easy once you get the hang of it. I’ve made sushi tons of times before but this roll is by FAR my favourite one yet. The fried “chicken” pieces make it taste like a crunchy roll, making me barely miss tempura. This recipe is obviously vegan and also gluten-free.

Also, this is my first time making a video 100% by myself! Filmed it, made the food, and even edited it. Go me. Watch the video (and subscribe plz n’ thx) on YouTube at:

Photos & recipe below:

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Ingredients:

  • 1 cup sticky sushi rice, organic if possible
  • 4 nori seaweed sheets
  • 1 255g bag Beyond Meat chicken strips  or alternative fake meat of your choice
  • 1 medium avocado, halved and sliced
  • 1/2 cucumber, cut into long thin strips
  • 2 tbsp extra-virgin olive oil
  • Gluten-free soy sauce, for dipping
  • Other supplies you’ll need: One standard bamboo rolling mat, large knife, water, plastic wrap, cutting board and chopsticks.

 

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Directions:

  1. Wash rice in cold water thoroughly until it runs clear. Bring hot water to a boil with the rice already in the pot. Cook covered for 20 minutes until water has been entirely absorbed and rice is sticky in consistency, stirring occasionally. If the rice is too hard, add water by the teaspoon and continue cooking. Fluff cooked rice with fork and set aside to let cool.
  2. In medium saucepan, heat EVOO until it sizzles. Add all “chicken” strips  and pan fry until crispy, adding additional olive oil while flipping. Set aside.
  3. Line your bamboo rolling mat with plastic wrap, then place on a larger cutting board or clean flat surface.
  4. Lay the rolling mat flat, and place a sheet of nori on top. Add a couple spoonfuls of rice onto the middle of the sheet. Wet fingers (or use a spoon if this grosses you out) and pat rice lightly down into a thin even layer. The rice doesn’t have to go right to the edges — basically, try to create a rectangular section of rice within the rectangular piece of seaweed 1/4 inch from the edge.
  5. Align the chicken strips, avocado and cucumber into a very thin horizontal line at the bottom of the rice on the seaweed sheet. Be careful not to overfill or else your roll will likely fall apart.
  6.  Tightly roll the seaweed sheet from the bottom, using the mat to press it together. Keep going, squeezing the roll to prevent it from falling apart. Dab a bit of water on the edge of the seaweed to seal it.
  7. Use a sharp knife to slice the rolled roll (lol) into bite-size pieces. Wet the knife between cuts to keep it clean. Having trouble doing this right? Use this easy guide here to help.
  8. Repeat steps 4-7 with the remaining sheets, rice and fillings.

Serve with gluten-free soy sauce and eat with chopsticks.

Makes approximately 4 rolls (2 servings).

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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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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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