Jalapeño Cornbread

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!

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INGREDIENTS:

  • 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

DIRECTIONS:

  1. Set oven to 400°f.
  2. Whisk together almond milk and apple cider vinegar. Set aside.
  3. Whisk together ground flax seed and warm water to create flax egg. Set aside to let thicken.
  4. Combine remaining dry ingredients separately. Whisk together until they are completely incorporated without any lumps in the mix.
  5. 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.
  6. Slowly mix the dry ingredients into the wet ingredients. Do not over mix.
  7. Fold in the jalapeños until evenly distributed.
  8. Pour cornbread mixture into a bread tin. Bake in oven for 30 minutes until golden on top.
  9. Set to cool, and enjoy!

Makes roughly six slices.

SERVING TIP:

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.

Vegan Girlfriend’s Online Shop Soft Launch

UPDATE: SHOP IS CLOSED FOR FUTURE NOTICE! We had fun while we did, we just didn’t make any money and it was really time consuming lol. ❤

If you follow us on Instagram then you know that VGF Megan Stulberg  has been designing some vegan-themed goodies. And finally, it’s here! We have just soft launched our Etsy shop. Since we are *just* getting started, everything is in pretty low quality — but let’s stick with marketing it as “limited supply” or ooh! Even better: “limited edition”. More designs will be produced soon as well.

You can get…

  • Tofu enamel pins for $8 USD
  • Kale holiday postcards w/ envelopes 5 pack for $10 USD
  • Blood & pus milk carton sticker for $3 USD
  • Plants heart sticker for $3 each
  • “Hey” donut sticker for $3 eachWe’re don’t really expect to turn a profit or anything with these, we just want to promote veganism and also add more cute to the world. Money from sales will simply go back into making more of ’em. We’re still figuring out shipping and pricing so numbers may bop around a bit in our shop — if anything seems off to you, please don’t hesitate to contact us at vegangirlfriend@gmail.com.

Visit our Etsy shop here, and order soon in time to get cute things before the holidays! We ship to US and Canada. We can potentially ship elsewhere off of Etsy, for international orders please chat to us directly at the same email above. ^

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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.

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.

 

No-bake chocolate mocha cream cups

Post by Megan Stulberg

Last year I went to a naturopath because I had a hunch that something I was eating daily was unknowingly making me sick. Turns out I have to avoid amaranth and sesame, but honestly I breathed a sigh of relief because I was worried that I might be allergic to chocolate or coffee. Chocolate and coffee are two of my favourite flavours, so it only makes sense for me to combine them into one super dessert.

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Ingredients…

For the base:

  • 1 cup honey dates, pitted
  • 1 cup almonds, soaked 1 hour
  • 1/4 cup raw cacao powder
  • 2 tbsp ground coffee
  • Pinch of sea salt

For the cream:

  • 1 cup raw cashews, soaked overnight (if possible, or at least 2-3 hours)
  • 1/4 cup coconut oil
  • 2 tbsp 100% maple syrup
  • 2 tbsp ground coffee
  • 1 tbsp organic vanilla extract

For the topping:

  • Sprinkle of additional ground coffee
  • Approximately 20 whole coffee beans (optional)

Directions…

  1. Combine all “base” ingredients in a high-speed food processor or blender.
  2. Line cupcake sheet with long strips of wax paper or cling wrap. Press mixture into base of each cup firmly with fingers or fork to create an even layer.
  3. Set tray aside in freezer for at least 30 minutes.
  4. While waiting for base layer to set, blend together all “cream” ingredients until, well, a cream-like consistency has been reached!
  5. Remove tray from freezer. Scoop dollop of cream onto each cup, then smooth out evenly with back of spoon. Sprinkle additional ground coffee on top, then garnish with 2 whole coffee beans per tart.
  6. Let cups set in freezer overnight, or at least 1 hour. Remove and let thaw before serving.

Makes approximately 9 tarts. Serve chilled, store chilled.

Mushroom Gravy Poutine (Vegan, GF)

Post by Megan Stulberg

I’m Canadian. Like, grandparents-are-from-Nova-Scotia Canadian. That being said, I don’t mess with boring poutine! This poutine recipe is a delicious, healthy alternative to the OG dairy version.

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Ingredients…

For the gravy:

  • 2 cups gluten-free vegetable stock
  • 1 cup chopped cremini mushrooms
  • 1/4 cup gluten-free brown rice flour
  • 1/4 cup almond or soy milk
  • 2 cloves garlic
  • 1/4 red onion, coarsely chopped
  • 2 tbsp ground sage
  • 2 tbsp vegan butter-style spread
  • 2 tbsp nutritional yeast
  • Cold-pressed EVOO, as needed

Other:

  • 3 large potatoes
  • 1/2 bag shredded vegan mozzerella “cheese” of your choice (I used Daiya)
  • Sea salt and black pepper, throughout

DIRECTIONS…

  1. Preheat oven to 400F.
  2. Scrub and wash potatoes to remove any dirt, then peel. Cut length-wise into long, thin strips. Toss in 2 tbsp extra-virgin olive oil, sea salt and black pepper.
  3. Line a baking pan with aluminium foil or parchment paper smothered in olive oil to prevent burning and sticking. Lay fries out in an even layer on baking pan.
  4. Bake in oven for around 35 minutes, flipping every 10 minutes or so.
  5. While the fries are baking, prep the gravy:
  6. Heat EVOO in large skillet over medium-high heat.
  7. Add onion and saute for 3 minutes until browned. Add sage, garlic, mushrooms, almond milk, nutritional yeast, salt and pepper. Cook until mushrooms are browned, stirring regularly.
  8. Add vegetable stock and vegan butter-style spread, lower heat to simmer. Once most liquid has evaporated, add vegetable stock and brown rice flour. Stir occasionally and cook for an additional few minutes. For thicker gravy, feel free to add additional flour by the tbsp.
  9. Reduce heat to low simmer, stirring occasionally, to keep gravy warm.
  10. Remove fries from oven and wait to slightly cool. Plate the fries, take a handful of vegan “cheese” and sprinkle it on top, then pour the hot gravy over everything.

Serve hot! Makes approximately 2 servings.

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Tomato Glaze-Crusted “Meat”loaf Casserole

Post by Megan Stulberg

I’ve been working like a crazy person lately, hence the delay in writing up recipe posts. But hey, a girl’s got to eat! If there’s a silver lining from this, it’s just that I have tons of recipes up my sleeve for y’all in the near future.

This was my Christmas day feast, yum yum. Being the only vegan in a family of carnivores is both good and bad. The bad is that they don’t want to eat the food I make, the good is…more for me! I ended up eating leftovers for breakfast, lunch and dinner on Boxing Day. Not a single regret.

I paired this dish with my sweet potato mash that’s already up on Vegan Girlfriend here, as well as some roasted asparagus! I also paired it with a gravy/stuffing hybrid that I’ve nicknamed “gruffing” that was oh-so-good but honestly was an accident so I don’t have a write-up for that.

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Ingredients…

For the loaf: 

  • 1 1/4 cup gluten-free vegetable broth
  • 1 cup brown rice flour
  • 1 cup canned lentils
  • 1/4 cup cremini mushrooms, sliced
  • 1/4 cup roasted nuts of your choice (I chose walnut)
  • 1/4 cup 100% maple syrup
  • 4 cloves of garlic, minced
  • 1 celery stalk, chopped
  • 1/2 carrot, chopped
  • 1/2 white onion, diced
  • 3 tbsp gluten-free soy sauce
  • 2 tbsp ground flaxseed
  • 2 tbsp nutritional yeast
  • 2 tbsp cold-pressed extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp dried thyme
  • 1 tbsp basil
  • Cracked pepper and sea salt, to taste
For the glaze: 
  • 1/2 cup organic ketchup (or tomato paste)
  • 1/4 cup 100% maple syrup
  • Pinch of sea salt

Directions…

  1. Preheat oven to 350F.
  2. Rinse canned lentils. Set aside.
  3. Heat olive oil in large saucepan on medium heat. Once oil begins to sizzle, add garlic and onion. Sauté 5 minutes until brown, then add carrot, celery and mushrooms. Add broth at this point.
  4. Use a high-speed blender or food processor to chop toasted nuts into small pieces.
  5. Add sautéed veggies to blender, along with rice flour, flax, maple syrup, nutritional yeast, soy sauce, apple cider vinegar, thyme, basil, sea salt, pepper and of course, the lentils! Pulse until coarsely combined. If the mixture needs to be thickened, add additional brown rice flour by the tbsp and combine by hand. Be careful not to over-process, you want some chunks of veggies and stuff to stay intact for texture.
  6. Coat casserole dish with olive oil to prevent sticking. Use large spoon to transfer mixture from food processor to casserole dish, then flatten out.
  7. Bake casserole dish in oven for a total of 40 minutes.
  8. During this time, make the glaze! Simply whisk organic ketchup, maple syrup and sea salt together in bowl.
  9. Remove casserole dish from oven after 15 minutes, add glaze in a thin layer on top, then place back in oven covered and let bake for remaining 30 minutes.
  10. Wait for dish to cool, then slice and serve with side dishes accordingly.

Dig in! Serve warm, makes 4-6 servings.

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