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:
- 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
- Slice bell peppers and onions into long, thick strips.
- 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!
- Stir in soy sauce, adobo seasoning, garlic powder and juice of half a lemon.
- 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.
- Serve on your favourite corn tortillas with favourite sauces! I like mine with Mad Mexican Chunky Guacamole and Valentina Hot Sauce. Enjoy!
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.
- 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
- 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.
- 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.
- 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.
- 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.
- Once ready to serve, stir in the other half of the chopped basil. Serve immediately over pasta.
Enjoy! Serves 2.
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.
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
- Prepare rice noodles by placing on large bowl full of boiling water.
- In a hot skillet, heat coconut oil. Add garlic. Sautée until garlic is fragrant.
- Add in chopped mushrooms.
- Once mushrooms have reduced in size, add in cubed tofu.
- Squeeze the juice of one lime over mushrooms and tofu. Cook evenly on all sides, flipping throughout.
- 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.
- 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.
- While mushrooms and tofu saute, heat bok choy in separate skillet on medium heat until slightly wilted.
- 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.
By contributors Megan Stulberg and Alexandra Courts
Want a quick, easy and healthy way to combine all of your favourite ingredients into one meal? Wrap ’em up in rice papers!
- 1 250g package tempeh
- 1/2 package rice paper sheets
- 1 medium zucchini
- 1 medium cucumber
- 1 large carrot
- 1 bunch alfalfa sprouts
- 1 bunch kale
- 1 bunch chives
- Wash and dry all vegetables thoroughly, then slice into thin pieces. Set aside.
- Slice tempeh into thin pieces or larger chunks if desired.
- Heat a dash of coconut oil in a pan over medium heat. Once it sizzles, place tempeh strips into pan and season with salt, pepper, and herbs of your choice. Flip tempeh regularly until both sides are golden brown. Remove from heat and set aside.
- To prepare the rice paper sheets, fill a large bowl with warm water. Individually soak each sheet until malleable. Lay the sheet flat on a kitchen towel or cutting board. Line up all ingredients on centre of sheet.
- To wrap, fold both sides in and then fold down the top. From the bottom, roll up to the top and seal the wrap securely. A touch of water can be added if necessary.
- Repeat steps 4-5 for each wrap. Serve with your favourite dip — we used plum sauce! Enjoy.
Yields 6 rolls (2-3 servings).
From contributor Aine Davis
I am madly, truly, deeply in love with Italian food. After visiting Italy a few summers ago, I haven’t been able to stop thinking about all of the rich and flavourful foods I devoured abroad.
I recently whipped up this dish for a romantic evening with my “fidanzato” and the results were to die for. Use my following recipe for a hearty dish that takes only 15 minutes to make:
- 1 box rice pasta
- 4 cups fresh basil
- 1 cup fresh arugula
- 1 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1 large head of garlic (roughly 10 cloves)
- 1 tsp salt
- 1/2 tsp red pepper flakes
- Boil water in large pot on stovetop.
- Place basil, olive oil, balsamic vinegar, garlic, salt, and red pepper flakes in blender or food processor. Combine until smooth.
- Following box’s instructions, cook pasta accordingly. Drain, then mix thoroughly with pesto.
Serve immediately on a bed of arugula. Makes 4 large portions.
By contributor Megan Stulberg
I left my grocery list at home the other day while picking up pizza ingredients and, of course, forgot to buy gluten-free flour. I was pretty bummed, but then I stumbled across a package of corn tortillas in my kitchen that made quite the delicious crust substitute!
- 4 corn tortillas
- 2 cups tomatoes (fresh or canned), chopped
- 2 cups raw spinach, shredded
- 1 cup Daiya Cheddar Style Shreds
- 1 cup fresh pineapple, sliced
- 1/2 cup sweet onion
- 1/3 cup raw mushrooms, diced
- 4 leaves fresh basil
- 2 cloves garlic
- Pinch of salt
- Pinch of pepper
- In a large saucepot, add a splash of olive oil. Once heated, add garlic and onion. Sauté until translucent.
- Add tomatoes, basil, salt and pepper to saucepot. Simmer for 20 minutes, stirring regularly until fluid consistency has been reached. Cool and set aside.
- Preheat oven to 350 degrees.
- On a lined baking sheet, lay out corn tortillas. Evenly spread a thin layer of tomato sauce on each tortilla. Add Daiya, pineapple, spinach, mushrooms and any additional toppings.
- Bake for 12-15 minutes until crust has crisped and toppings have melted.
Makes 2 servings (2 tortillas each). Enjoy!
By contributor Alexandra Courts
I am absolutely obsessed with avocado. Avocados contain ‘good’ fats, are a source of dietary fibre, reduce cholesterol, and help the body absorb nutrients. They’re incredibly versatile too, so I thought it’d be fun to incorporate avocado directly into a recipe instead of as a garnish! Ingredients…
- 8oz box brown rice linguine (or any gluten-free pasta of your choice)
- 2 medium avocados, ripe
- 1/2 cup lightly toasted pine nuts
- 1/2 cup fresh basil, chopped
- 1/4 cup nutritional yeast
- 1 clove of garlic, finely minced
- 1 tbsp lemon juice
- 1/4 tsp salt
- Preheat oven to 350 degrees.
- Bring water to a boil. Following the box’s instructions, cook pasta until tender. Drain and set aside.
- On a lined baking sheet, spread pine nuts out evenly. Bake in oven for 5 minutes.
- Cut avocado in half and scoop its “meat” out. Blend avocado, handful of toasted pine nuts, garlic, basil, lemon juice, and salt until combined thoroughly.
- Toss pasta in freshly blended sauce. Sprinkle remaining pine nuts and nutritional yeast on top.
Serve immediately. Makes 2 large portions.