French Style Chickpea “Tuna Salad” Sandwich

Post by Megan Stulberg

For the first time ever, I found a gluten-free baguette (a rare find) that doesn’t also contain egg (an even rarer find). Needless to say, I went home and ate the whole thing in one sitting. I have no regrets.

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INGREDIENTS…

  • 1 Aidans gluten-free baguette 
  • 2 tbsp vegan butter (I used Earth Balance brand)
  • 1 1/2 cans chickpeas, rinsed
  • 3 nori (seaweed) sheets, crumbled
  • 2 stalks celery, finely chopped
  • 1/4 cup vegan mayo
  • 1/4 cup red onion, finely chopped
  • 2 tbsp garlic powder
  • 2 tbsp EVOO
  • 2 tsp dill
  • Sea salt and cracked black pepper, to taste

DIRECTIONS…

  1. Preheat oven to 400F.
  2. Cut baguette lengthwise and spread each half evenly with vegan butter.
  3. On a baking sheet lined with aluminium foil, bake baguette in oven for 10-15 minutes or until golden in colour.
  4. While baguette is in oven, place chickpeas, seaweed, garlic powder, EVOO and dill in food processor and pulse quickly to loosely combine.
  5. Add onion, celery, sea salt and black pepper to mixture and combine with spoon.
  6. While baguette is still hot, fill one half with “tuna”. Add a couple big dollops of vegan mayo, place other baguette half on top, slice and enjoy immediately!

Makes 2 sandwiches and tons of leftover “tuna”.

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Raw Salted Caramel Pecan Pie

Post by Megan Stulberg

(Posted in advance on our Instagram here)

I started a full-time office job soon after graduating university a few months ago. As much as I love what I do, I often end up living off of snacks throughout the day as a result! I’ve actually become quite addicted to the KIND maple glazed pecan and sea salt bars, which are sold at the convenience store in my building. I guess I liked the flavour combination so much that I accidentally turned it into one of my no-bake desserts.

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Ingredients…

    • 1 cup raw pecans, soaked overnight
    • 1 cup raw walnuts, soaked overnight
    • 1 cup pitted dates
    • 1/4 cup coconut oil
    • 1/4 pure maple syrup
    • 1 tsp raw pink mountain salt, to taste

Directions…

1. Combine all ingredients in a high-speed blender or food processor until smooth.

2. Press mixture firmly into cake or springboard pan lined with plastic wrap.

3. Top with additional pecan halves for presentation. Sprinkle a bit more salt on top if desired.

4. Leave pie overnight in freezer to set.

5. Remove from freezer, pop pie out of pan and slice. Pie will stay soft when frozen, so serve chilled.

6. DIG IN! Makes approximately 6 servings.
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Lemon Coconut Berry Tarts (Raw)

By contributor Megan Stulberg

I made this dessert to finish off the huge feast I prepared for my mum and I over the holiday weekend last month. They were so delicious! This is perfect fresh flavour combination to treat yourself with now that spring is finally here.

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Ingredients…

For the base:

  • 1 1/2 cups medjool dates, pitted and soaked overnight
  • 1 cup raw walnuts, soaked overnight
  • 1/4 cup unsweetened shredded coconut

For the filling:

  • 1 lemon, juiced
  • 2 cups raw cashews, soaked overnight
  • 1/4 cup unsweetened shredded coconut
  • 2 tbsp coconut oil
  • 2 tbsp 100% maple syrup
  • Fresh raspberries and strawberries (for garnish)

Directions…

1) In a high-speed food processor blend together dates, walnuts and coconut until finely combined.

2) Line a standard cupcake pan with plastic wrap and press the crust mixture into each cup firmly and evenly. Set pan aside.

3) Blend cashews, lemon juice, coconut shreds, coconut oil and maple syrup until smooth and creamy.

4) Pour filling on top of each crust. Place tray in freezer and leave overnight to set.

6) Pop each tart out of pan and let thaw at room temperature for 30 minutes. Once soft enough to eat, top each with chopped strawberries and raspberries.

Makes 9 servings.

Super Easy Tofu & Veggie Rice Bowl

By contributor Megan Stulberg

I used to despise tofu but it has quickly become my favourite plant-based protein to cook with! I love making this dish because it uses minimal ingredients, takes no more than 15 minutes to prepare, and the tofu is so flavourful.

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Ingredients…

  • 1 350g package extra-firm tofu (organic if possible)
  • 1 medium avocado, cored and sliced
  • 1 cup cremini mushrooms, sliced
  • 1 cup raw spinach, washed
  • 1/2 cup whole-grain brown rice
  • 1/4 cup gluten-free soy sauce
  • 2 tbsp nutritional yeast flakes
  • 2 tbsp cold-pressed extra virgin olive oil
  • 1 tbsp ground basil
  • 1 tbsp ground rosemary
  • Salt and pepper, to taste

Directions…

  1. Boil water. Add rice and cook covered for 10 minutes. Drain and set aside.
  2. Press tofu for 15 minutes to remove excess water. Slice entire block into large, thin triangles.
  3. On medium heat in a large saucepan, heat dash of olive oil until it sizzles.
  4. Place tofu in pan. Add soy sauce, nutritional yeast, seasonings and additional olive oil slowly while the tofu cooks. Flip regularly. Once dark in colour and firm in texture, remove from heat and set aside.
  5. In same saucepan, saute mushrooms until golden brown in colour.
  6. Mix together rice, tofu, mushrooms and spinach in large bowl.
  7. Serve topped with avocado slices and a dash of black pepper.

Makes 2 portions (I usually pack the leftovers as lunch the next day!)

Holiday Recipe: “Cheese” Ball Platter (Raw, vegan, gluten-free, sugar-free)

Recipe by Aine Davis

You’re dairy-free, and your cheese cravings over Christmas are getting out of control? No problem!

Note: Be sure to prepare this dish one day in advance.

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Ingredients…

  • 1 1/2 cups raw cashews, soaked overnight
  • 1/4 cup nutritional yeast flakes
  • 1-2 lemons, juiced
  • 1 garlic clove, diced
  • 1/2 tbsp fresh rosemary, chopped
  • 1/2 tbsp fresh thyme, chopped
  • 3/4 tsp salt

Directions…

  1. Soak cashews for an hour. Drain and rinse.
  2. Place cashews in food processor and process until smooth.
  3. Add garlic, nutritional yeast, rosemary, thyme, and salt. Continue to process.
  4. Add lemon juice. The mixture should be thick and malleable. If the mixture is too wet, add more nutritional yeast.
  5. Scoop mixture out onto large piece of wax paper. With wax paper, use hands to shape mixture into a ball.
  6. Leave cheese ball in the fridge overnight to harden.
  7. Serve on large plate with additional garnish. I paired mine with Mary’s gluten-free seed crackers!

Serves 4 (appetizer-sized portions)

Easy Vegan Holiday Season: Day 1

Post by Aine Davis (The first in a 12 Days of Christmas recipe series!)

On the first day of Christmas, my true love gave to me… a recipe for delicious and rich hot chocolate!

Hot chocolate has always been my drink of choice during the holidays, as I am sure it is for many. I was so sad when it dawned on me that I wouldn’t be able to partake in the tradition this year after going vegan!

I was so stumped. I mean, I’m Canadian! Everything comes prepackaged here, and I’d never made hot chocolate from scratch before!

So, off to Google I went.

And let me tell you, Google was kind to me.

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Spicy Vegan Hot Chocolate

Adapted from allrecipes.com.

Ingredients:

  • 2 1/2 cups of coconut milk
  • 3 tbsp cocoa
  • 3 tbsp coconut sugar
  • 1/2 tbsp vanilla extract
  • 1 tsp cayenne pepper

Directions:

1) Combine all ingredients together in a pot.

2) Heat the pot on a stovetop over medium/low heat.

3) Let the ingredients simmer together until the mixture is hot.

4) Pour and enjoy! Add some vegan marshmallows if you’re feeling extravagant.