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.
Guest post by Amanda Spinosa
One of the first questions I am always asked when someone finds out I’m vegan is “Don’t you miss ____?” And the short answer is no. This is often a surprising answer because A. “How can you live without cheese?!” and B. I am a born and raised New Yorker living in a multi-cultural foodist’s mecca.
However, there are some foods that I don’t miss in a traditional sense, but rather the personal associations I have with them or the feelings I get from eating them, and one of those is mozzarella sticks. It’s one of the ultimate junk foods for people of all ages, and can make the worst marinara sauce taste great. I went to Champ’s Diner
in Brooklyn, and to my obnoxious delight, they had mozzarella sticks on the menu! For me, vegan cheese is a hit or miss, so I was skeptical to say the least. To make a long story short, they were out of this world and I knew I had to try to replicate them. Here’s my recipe for delicious vegan mozzarella sticks
- 1 block vegan mozzarella*
- 1/2 C flour + 1/4 C
- 1/2 C water
- 1 tbsp corn starch
- 1 C vegan seasoned Italian bread crumbs**
- 1 C panko
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried oregano
- Neutral frying oil
* Although we all love Miyoko’s mozzarella, it’s too soft so I opted for Follow Your Heart
**Most seasoned Italian breadcrumbs contain milk, so be careful! If you can’t find vegan, just use panko in its place and give it some extra seasoning
- Mix 1/2 C flour, water and corn starch in a large bowl to create a batter, then on a separate plate combine the breadcrumbs, herbs and spices. Place the remaining 1/4 C flour into a ziplock bag and set aside.
- Cut the mozzarella block into 1/2 inch sticks – I very annoyingly ended up with nine, so after it was fried I immediately ate it to make it an even number.
- Place all mozzarella pieces into the ziplock bag with the flour and give it a good shake to ensure they’re all evenly coated.
- Shaking off the excess flour, one at a time, dip each piece into the batter and allow the excess to drip off. Toss it in the breadcrumbs, leaving no breadless spots.
- Repeat step four until each mozzarella stick is breaded, lay them out on a small cookie sheet and place it in the freezer for at least one hour. I would imagine these can be prepped the night before.
- When it comes time to cook them, if you’re like me and don’t have a deep fryer, heat an inch of neutral oil (I used canola) in a deep pot. To see if it’s hot enough I like to throw in a few bread crumbs to see if they sizzle right away.
- Once hot, fry mozzarella sticks in batches for 2 minutes on each side until golden brown and a tiny bit of melted cheese peeks out, then place on a paper towel to drain off the excess oil. Keeping the oil hot is what keeps them from falling apart.
Serve immediately with hot marinara sauce. The cheese stretches like the real thing, so you’ll want to show it off to everyone. If you’re like me, it serves one, but I guess it could serve two people if you really want it to.
Post by Aine Davis
There’s a flavour in Mexican cuisine that I’ve always loved, but have never been able to fully figure out. I feel like I’ve been searching for that flavour my whole life, and I was beginning to believe I never would find it. That is…until I decided to experiment with a new cornbread recipe. I had a leftover jalapeño in my fridge and at the very last minute, I decided to put it in the cornbread, and guess what? I done did it! I had found the flavour I had been searching for! Turns out it was jalapeño the whole time, who knew it was that simple?! I love it so much that I’ve made it every day for the last week (I’m not even exaggerating). I hope you enjoy it as much as I do!
- 1 jalapeño, finely chopped
- 1 flax egg (1 tbsp ground flax seed + 3 tbsp warm water)
- 1 1/2 cups organic corn flour
- 1 cup almond milk
- 1/2 cup all purpose flour
- 2 1/2 tbsp apple cider vinegar
- 2 tbsp vegetable oil
- 1 tbsp agave syrup
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- Set oven to 400°f.
- Whisk together almond milk and apple cider vinegar. Set aside.
- Whisk together ground flax seed and warm water to create flax egg. Set aside to let thicken.
- Combine remaining dry ingredients separately. Whisk together until they are completely incorporated without any lumps in the mix.
- Once the flax egg has thickened, whisk it in to the almond milk mixture as well as the vegetable oil and agave syrup. Whisk until oil is completely combined.
- Slowly mix the dry ingredients into the wet ingredients. Do not over mix.
- Fold in the jalapeños until evenly distributed.
- Pour cornbread mixture into a bread tin. Bake in oven for 30 minutes until golden on top.
- Set to cool, and enjoy!
Makes roughly six slices.
I like to fry the cornbread in a little bit of oil to crisp up the edges and serve with my Pulled BBQ Tofu and Dijon Coleslaw! Combo of champions.
Post by Aine Davis
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.
FOR THE BBQ TOFU…
- 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
- Preheat oven to 350F.
- Press tofu to remove any excess water.
- Cut tofu into thin, rectangular slices.
- Mix remaining ingredients together to make BBQ sauce.
- Marinade tofu in half of BBQ sauce for at least 30 minutes.
- Once tofu is done marinading, place slices on greased pan and bake for 20 minutes.
- When tofu is done, remove from oven and rough chop into much thinner slices.
- Mix in remaining BBQ sauce, let cool.
FOR THE DIJON COLESLAW:
- 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
- Whisk vegan mayonnaise, crunchy dijon, Sriracha, lemon juice, salt and pepper in bowl until sauce-like consistency is reached.
- Mix chopped cilantro up together with chopped cabbage.
- Pour the sauce over the cilantro and cabbage. Mix together well. Set aside in the refrigerator until ready to serve.
Serve equal parts BBQ tofu and coleslaw up on your favourite gluten free (and vegan) bun.
Makes 2 servings.
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.