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.

Raw Chocolate Avocado Mousse Tarts 

Post by Megan Stulberg, Alexandra Courts and Aine Davis

We’re back! With another video, you lucky dogs you.

Remember when we made that pad Thai? And those mimosas? Well we made raw chocolate avocado mousse tarts afterwards, and filmed that too. These are the perfect “something sweet” to enjoy after an afternoon of food and fun with your best gal (or guy, or non-binary) pals.

These tarts are raw, gluten-free, vegan, soy-free and artificial sugar-free. They’re SO easy to make too! All you need is some handy ingredients, a blender, a muffin tray and a freezer. Being fuelled by mimosas is also beneficial, but not a requirement.

Watch the video, then follow our recipe! Enjoy.

 
 INGREDIENTS:

For the Tart Bases…

  • 2 cups pitted dates
  • 1/4 cup raw almonds
  • 1/4 shredded unsweetened coconut
  • 1/4 cup raw cacao powder
  • Pinch of pink Himalayan salt

For the Mousse…

  • Flesh (lol gross) of 2 ripe avocados
  • 1/2 cup raw cacao powder
  • 1/4 cup 100% maple syrup or blue agave
  • 2 tbsp coconut oil
  • 1 tsp pure vanilla extract
  • Pinch of pink Himalayan salt

DIRECTIONS:

  1. Line a muffin/cupcake tray with plastic wrap or strips of wax paper, as shown in the video.
  2. Blend the dates, raw almonds, shredded coconut, raw cacao powder, and pink Himalayan salt until mixture is fine in texture and thoroughly combined.
  3. Press the tart mixture into the base of each muffin base. 1/4 inch of the way full is ideal. Set aside tray with tart bases in freezer for time being.
  4. Blend all ingredients for the mousse together until smooth and creamy in consistency.
  5. Spoon the filling overtop of each tart base until each muffin cup is full. Pat down mousse with back of spoon for a flat look.
  6. Allow the tarts to freeze for 1-2 hours before serving.
  7. Garnish with your toppings of your choice. We chose frozen raspberries and raw pecans.

Serve chilled. Makes approximately 8-10 servings.

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.

 

Breakfast Hacks: Overnight Oats

Post by Aine Davis

Overnight oats are a healthy (and easy) way to enjoy breakfast on-the-go! Prepare the night before, and they’ll be ready in the morning. Just mix everything in a jar and leave in the fridge overnight.

PUMPKIN SPICE OATS: 

Top with toasted pecans and walnuts, if desired.

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CHOCOLATE CHOCOLATE OATS: 

  • 1/2 cup almond milk
  • 1/2 cup coconut milk
  • 1/2 cup oats (same brand as above)
  • 3 tbsp raw cacao powder
  • 3 tbsp raw cacao nibs
  • 2 tbsp blue agave or maple syrup
  • 1 tsp pure vanilla extract

Chop up your favourite granola or snack bar to act as a topping!

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Peanut Butter and Banana

  • 1 cup almond milk
  • 1/2 cup oats
  • 1/2 cup natural peanut butter
  • 1/2 tsp vanilla extract
  • 1 whole banana

Serve with toasted pecans and your favourite jam!

Thick Cheezy Broccoli Soup

Post by Aine Davis

(Posted in advance on our Instagram here. Adapted from runningonrealfood)

Whenever it’s raining I just want to stay indoors, cuddle up with my cat, and eat comfort food. This super easy (and healthy!) broccoli soup feels like a big hug from mother nature. Almost every ingredient is a pantry staple, so I didn’t even have to make a trip to the grocery store to make it. It’s packed with B12, iron and protein, and takes less than 30 minutes to make! 11420870_375488799313840_995942796_n

Ingredients…

  • 6 garlic cloves, minced
  • 4 shallots, diced
  • 5 cups organic broccoli florets
  • 2 1/2 cups unsweetened almond milk
  • 2 1/2 cups gluten free vegetable broth + 1 tbsp Bragg Liquid Aminos
  • 1/2 cup nutritional yeast
  • 1 tbsp coconut oil
  • 1 tsp sea salt
  • 3 tsp black pepper
  • 3 tsp dijon mustard
  • Juice of 2 lemons

Directions…

  1. In a large pot, sauté 2 diced shallots and 3 minced garlic cloves on medium heat in coconut oil until fragrant.
  2. Add salt, pepper, and dijon. Sauté for an additional few minutes until flavours are incorporated.
  3. Add broth. Let simmer on low heat for 5 minutes.
  4. Add almond milk and broccoli. Cover and cook for about 15 minutes or until broccoli is tender.
  5. Add remaining shallots and minced garlic. Let simmer for five minutes.
  6. Remove from heat. Stir in nutritional yeast and lemon juice.
  7. Blend and serve immediately.

Makes 4 servings.

Lime ‘n’ Chipotle Mac and Cheese (Gluten-free, Vegan, Nut-Free)

Recipe by Aine Davis

While my Vegan Girlfriend co-bloggers are living off of raw food and cold-pressed juices (nothing wrong with that), I’m choosing instead to indulge. It’s my 21st birthday and I’ll do what I want!

This has to be one of the best dishes I’ve ever made, and surprisingly I created it entirely from leftovers!961671_10155346804985133_2111936493_n 11081608_10155346804990133_441365893_nIngredients…

(Adapted from Daiya’s recipe)

  • 1 box gluten-free rice macaroni
  • 3 cups Daiya Cheddar Style Shreds
  • 2 cups unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1/4 cup chipotle peppers in adobo sauce
  • 3 tbsp dairy-free “butter” (I used Earth Balance)
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika pepper
  • Juice from 2 Limes

Directions…

  1. Cook pasta according to instructions on package. Drain thoroughly and rinse in cold water. Set aside.
  2. Prepare the “cheese” sauce while waiting for oven to preheat to 350 F. In a small pot on medium heat, melt butter. Add pepper, nutritional yeast, paprika, lime juice and chipotle peppers. Let simmer for 3-5 minutes.
  3. Pour almond milk into pot and mix together. Add the “cheese” shreds, then let pot simmer over low heat for 3 minutes. Stir regularly to prevent sauce from burning.
  4. Combine pasta and sauce together in pot.
  5. Transfer pasta to casserole dish and top with paprika.
  6. Bake uncovered at 350F for 25 minutes. Serve immediately (with or without pizza as a side dish, your choice).

Makes approximately 4 servings.

Enjoy!

3 Day Cleanse with CEDAR JUICE: Review + Promo

Earlier this month Alex, Aine and myself participated in a 3 day juice cleanse. That’s right! No food, no coffee, nothing but juice. We chose Cedar Juice, a company making cold-pressed juice that is never pasteurized and uses only organic produce and superfoods. They ship across Canada and the juices will arrive at your doorstep 48 hours after placing your order, free of charge! 11004469_10155205299640316_1894869177_n 10927972_10155205299650316_121023331_n We’d all been mulling over the idea individually for a while but were a little nervous, so having each other for moral support definitely helped. To prepare the night beforehand we did a major fridge clean-out to prevent any temptation to cheat — but more importantly, to make room for 54 bottles of juice. Fifty four! Holy heck! That’s six bottles a day each for three days.

If you’d like to try a 3 or 5 day cleanse, use our promo-code “BG-vegangirlfriend” while ordering Cedar Juice online and receive 10% off! Offer is good until the end of February.  10356627_10155181921720133_424205602_n

MEG’S REVIEW: 

How I prepared for the cleanse: I’m a full-time university student so I went through my daytime planner and found a break between midterms where I’d be able to sleep properly and avoid overexerting myself.

Past cleanse experience: I’ve done week-long raw food cleanses every few months for the past two years to aid with digestion and generally look after my body. Because of this and my 100% gluten-free vegan diet, I likely experienced less severe detox symptoms than most would.

Day One Summary: I had been out drinking the night before, which was an awful idea because it resulted in detox symptoms hitting me very quickly. I felt light-headed and the extreme cold weather just made that worse. I spent most of the morning worrying that I made a huge mistake spending money on a cleanse that I wouldn’t be able to stick to. As I pushed through juice after juice throughout the day, my body adjusted and I felt a lot better. I was surprised by how good the juices actually tasted. I immediately appreciate how Cedar Juice set up the drinks to be consumed in a specific order so that a sweet taste followed a vegetable-based one. 

Day Two Summary: No more detox symptoms! I felt a bit nauseous first thing in the morning, but I’m assuming that was from hunger as it stopped immediately after my first juice. I had made sure to sleep a lot the night before, which helped with my caffeine withdrawal the following morning. My stomach stopped growling by midday and I started thinking about food less. I was sitting on the train that evening and a small child gasped and pointed at my bottle of beet juice. He turned to his mother and said, “I didn’t know vampires drank blood with straws!”. I looked pretty tired and my teeth were stained red, so I’m sure I gave that kid quite a scare. 

Day Three Summary: By the third day I felt very confident that I wasn’t going to give into any cravings. I had fallen into the routine of a liquid diet very quickly to the point where I felt comfortable with it. I switched up the suggested order a bit to avoid drinking beet juice in public like I had the previous day. Additionally, I made plans to go for brunch the following day with a friend to have something to look forward to. 

Main Symptoms: Bloating, headaches, cravings.

Best part: My head felt SO clear by the second day, and has ever since! I have a history with anxiety and related mental health issues, so I was pleasantly surprised that this helped my mindset. 

Worst part: I experienced beeturia (an actual thing!) which is when beetroot passes through your system and alters the colour of your urine. It looked like I dumped the entire bottle of beet juice directly into the toilet, which is probably what most teenage boys think an ordinary period looks like. It didn’t cause any physical pain, but definitely caught me off guard. 

Favourite flavour: #6 “Cracked it” by far was my favourite! It felt like I was rewarding myself with dessert after a hard day’s work (of not eating) and I’m a sucker for vanilla bean. 

Did I cheat? Nope! Not even a little.

Again? I would definitely do this cleanse again! I found myself wishing I was still on the cleanse a few days later, after something I ate had given me a stomachache.

Additional notes: It’s hard balancing school and work, but I wish I’d done this cleanse when I could have been on a break from both! I have a labour-intensive job and worked all three days. It was tough, but manageable. If you have a busy schedule like I do, carry your juices in a backpack and keep them refrigerated throughout the day if possible.

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AINE’S REVIEW: 

How I prepared for the cleanse: Three days before the cleanse began, I consumed mostly raw food. I took hot baths to aid in relaxing my body as much as possible. I ate an entire bag of tortilla chips the night before to prevent myself from giving in and eating them during the cleanse.

Past cleanse experience: None! I tried to do a week long raw cleanse while Meg was doing one last year, but at the time I was having issues with blood sugar so I only lasted a day.

Day One Summary: Oh boy. It was rough. I couldn’t sleep well the night before and had a 10 hour school day ahead of me. I go to school for comedy performance, so my days are physically exhausting with rehearsals. I could barely think straight during a midday meeting with a professor! By the time I got home, I was feeling pretty light headed so I went to bed as soon as I could. 

Day Two Summary: I started the second day fighting awful cravings to stress eat, but I knew that I would feel less stressed after eliminating toxins from my body. Although I was a bit sluggish physically, I was extremely mentally alert. I did a 6 hour rehearsal and focused the entire time. It felt great! That night I was so tuckered out from all the hard work I went to bed as soon as I got home.

Day Three Summary: The final day was a breeze. I worked a 9 hour shift and was initially worried that being surrounded by food all day I’d go crazy, but I didn’t find myself craving anything but the juice, which I sipped happily throughout the day. The day went by quickly and I felt fine. I actually bought a few bottles of Cedar juice from Bolt Fresh Bar on my way home!

Symptoms: Upset stomach and a bit of dizziness, but nothing horrible. 

Best part: Catching up on my sleep was wonderful! My dreams were insanely vivid and fun, and I woke up both mornings with ideas for new sketches. 

Worst part: Being busy!

Favourite flavour: My favourite juice was #4: Lemon’s Your Lucky Day. It tasted great and provided the perfect midday energy boost.

Did I cheat? I ate an avocado on the second day before bed, and washed it down with some organic lemon juice. I also ate some plain quinoa on the final night. I was overworked and scared I was going to faint.

Again? I’d do it right now if I could.

Additional notes: Stay hydrated! Anytime I felt hungry and it wasn’t time for another juice, all I had to do was drink water and I would feel fine. Plan ahead! Learn from my mistake! I would have enjoyed the cleanse more than I did if I wasn’t so busy. Ease out! The first day off the cleanse I ate nothing but raw foods and juices. Even two weeks later, I still find myself choosing smoothies over solid foods.

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ALEX’S REVIEW: 

How I prepared for the cleanse: The day before the juice cleanse I wanted to help my body deal with the transition from solid food to juices, so I made sure to drink plenty of nutrient-rich smoothies. I knew that the first day of the juice cleanse would be slightly exhausting with work/school, so I made sure to get enough sleep so that I was fully rested.

Past cleanse experience: None! As a gluten-free vegan I already have a daily clean/wholesome diet that incorporates whole foods regularly.

Day One Summary: I started the cleanse with a positive mindset. By midday I was feeling a little tired and hungry, but then I remembered how important it is to keep hydrated between juices. After drinking some water I started to regain my energy and the hunger subsided until it was time for my next juice. It wasn’t until about 8pm where I felt like I was starting to experience detox symptoms such as nausea and weakness. I started to miss the motions of eating. I wanted so desperately to crunch down on some almonds. After finishing all the juice, I drank some water and went to sleep early. 

Day Two Summary: After my first juice of the day, my body felt a little stronger and I had enough energy to get me through the day. I studied in a coffee shop for a while and was seriously distracted by everyone around me sipping on lattes and munching cookies. At this point I knew I was so close to finishing the cleanse and was so happy and motivated to keep strong until the end, but I was longing for a big bowl of hot hot soup.

Day Three Summary: On the third day I was looking forward to each one of my juices. They kept me satiated and energized as I went through my busy day and I successfully avoided taste-testing the vegan cheesecake I made for Valentine’s Day. I was feeling more and more full with each juice consumed. At midnight I broke the fast and treated myself to a vegan/gluten-free treat from Bunner’s Bake Shop.

Symptoms: Nausea, weakness, dizziness.

Best part: My body felt refreshed and energized!

Worst part: The initial feeling of nausea on the first day of the cleanse. I thought I would feel sick throughout the entire thing, but it subsided by the next day.

Favourite flavour: “Pineapple Head”. It tasted like a piña colada!

Did I cheat? Nope!

Again? Absolutely! I feel like maybe next time I’d like to push myself and try the 5 or 7 day cleanse instead.

Additional notes: I would like to possibly eat raw the day after the juice cleanse finishes to help my body have an easier transition into solid foods again. I jumped straight into food post-cleanse and am curious as to how my body would benefit from going with this approach. Next time around for sure!

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Duqqa Navy Bean Dip (vegan, gluten-free, sugar-free, nut-free)

By Aine Davis

I wanted to make a dish that incorporates duqqa for a family dinner, but the Egyptian spice blend typically contains nuts and my cousin is allergic to them. Being the stubborn and determined person that I am, I came up with this delicious duqqa navy bean dip recipe that’s nut-free! Problem solved.

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DUQQA:

Ingredients…

  • 1/2 cup sesame seeds
  • 1/2 cup coriander seeds
  • 1/4 cup cumin seeds
  • 1 tbsp pink Himalayan salt
  • 1/2 tsp ground cayenne
  • Pinch of black pepper

Directions…

  1. Preheat oven to 325 F.
  2. On a lined baking sheet, toast sesame seeds for 10-12 minutes until golden in colour. Flip halfway and ensure not to overcook.
  3. Combine toasted sesame seeds, coriander seeds, cumin seeds, salt, cayenne and pepper in a food processor until fine in consistency.

Note: You’ll only need a little bit of duqqa for the dip! Store in an airtight container and add sparingly to your favourite savoury dishes.

DIP:

Ingredients…

  • 1 can of navy beans, drained and rinsed
  • 2 cloves of garlic, chopped
  • 1/2 lemon, juiced
  • 1/2 cup fresh parsley, roughly chopped
  • 1/2 cup olive oil
  • 3 tbsp duqqa

Directions…

  1. In a food processor combine beans, 1/4 cup of olive oil, garlic, lemon juice and duqqa. Blend until smooth in texture.

TO SERVE: 

  1. Transfer dip into a large bowl.
  2. Using the back of a spoon, make a well in the middle of the dip and fill with the remaining 1/4 cup of olive oil. Garnish dip with parsley and pair with Mary’s original seed crackers.
  3. Serve and enjoy!

Cool News!

Vegan Girlfriend had the honour of being featured in The Black Rabbit publication.

Check out our spread on pages 102-103!

vegan girlfriend too

We’re looking forward to working with them further!

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