Post by Megan Stulberg
My boyfriends works at PETA, which is basically a Vegan Girlfriend’s dream. He’s pretty great, for many reasons, but a bonus is that he used to do cooking videos for PETA2. I’m not going to link to it because he’d probably kill me, but there’s a super cute one he did about peanut butter a few years back and this sauce is in it. We made it together last month, and then I further modified it for this dish.
For the sauce…
- 3/4 – 1 cup light coconut milk
- 1/3 cup organic smooth peanut butter
- 2 limes, juiced
- 2 tbsp gluten-free soy sauce
- 1 tbsp garlic powder
- Black pepper and sea salt, to taste
For the rest of it…
- 1 block extra-firm tofu (non-GMO if possible)
- 1 cup texmati rice
- Handful of fresh cilantro, chopped
- Lime slices, for garnish
- 2 tbsp cold-pressed EVOO
- Prepare tofu by pressing tofu in paper towel to remove excess moisture.
- Bring a pot of water (1 3/4 cup) to boil. Add rice, lower heat, then leave covered to cook for approximately 15 minutes. Every few minutes, stir rice with wooden spoon to prevent sticking. Remove from heat once all water has evaporated and set aside to cool.
- While rice is cooking, slice tofu into bite-size cubes. In large saucepan on high heat, add olive oil and wait for it to sizzle. Reduce to low heat, then add tofu to pan. Let tofu fry, flipping occasionally.
- Begin the sauce! Add coconut milk to another saucepan on medium heat, then lime juice, garlic powder, salt, pepper and soy sauce. Stir peanut butter like CRAZY before adding it — seriously, this is important or else it’ll be a pain to combine! Also, make sure the peanut butter is room temperature, or even pop it in the microwave for a few to melt it a bit. Anyways, add peanut butter by the tbsp, stirring as you go. The end result should be a creamy, pourable sauce.
- If tofu isn’t browned yet, raise to high heat for a minute or so. Add tofu to the other saucepan and thoroughly coat tofu in the peanut sauce.
- Serve tofu on a bed of rice, topped with fresh cilantro and lime slices for garnish.
Yum! Makes 4 lunch servings or 2 big dinner servings.
Post by Alexandra Courts
Thinking about going out for brunch this weekend? Fuhgeddaboudit! Stay in and make these in your pyjamas instead.
- 1 gluten-free all purpose flour (Bob’s Red Mill brand)
- 2 flax eggs*
- 1 cup non-dairy milk (I used almond milk)
- 1/4 cup raw cacao powder
- 1/4 cup coconut oil
- 4 tbsp maple syrup
- 1 tbsp coconut sugar
- 1 tbsp baking powder
- Whisk together all dry ingredients (flour, coconut sugar and baking powder) in large bowl.
- *Make flax eggs by combining 2 tbsp ground flaxseed with 6 tbsp hot water in small bowl. Set mixture aside for 5 minutes to set.
- Add non-dairy milk to dry mix and whisk together until smooth. Add flax and whisk until combined to thicken batter.
- Heat 2 tbsp coconut oil in a large frying pan on medium heat. Scoop or pour batter onto pan, using approximately 1/4 cup batter for each pancake. When brown on one side, flip and continue cooking. Repeat step and cook each pancake individually with remaining batter.
- To make chocolate sauce: Melt coconut oil in microwave or stovetop. Add maple syrup and raw cacao powder, then whisk together until smooth. Allow sauce to cool entirely.
- Serve pancakes hot with chocolate drizzle poured on top, as well as additional garnishes if desired (shredded coconut and fresh raspberries shown in photo).
Serve immediately. Makes approximately 6 pancakes (2 servings)
Post by Megan Stulberg
I’m not sure why I’ve been craving salt so much lately. I mean, I’ve looked into it. I’m either dehydrated, have low-functioning adrenal glands or am just extremely hormonal most of the time. It’s probably the latter and I’m going with it.
For the cookies…
- 1 cup raw walnuts
- 1 cup raw pecans
- 1/4 cup cacao powder
- 1/4 unsweetened shredded coconut
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- 1 tsp organic vanilla extract
- 1 tsp pink crystal salt
For the icing…
- 1 cup dates
- 1/4 cup organic coconut oil
- 2 tbsp water
- 1 tbsp maple syrup
- Pinch of pink crystal salt
- Drain walnuts and pecans.
- In high-speed blender or food processor, combine walnuts, pecans, cacao, coconut, maple syrup, oil, vanilla and salt until thick mixture begins to form.
- Line baking sheet with plastic wrap. Roll “dough” into small balls and place on baking sheet. Flatten tops slightly with fork.
- Set baking sheet aside in freezer for now.
- Blend dates, coconut oil, water and salt together until creamy in consistency. Be careful not to over blend! Place in bowl and leave in fridge for 1 hour.
- Once icing has set, place a dollop on the centre of each cookie. Top each with an extra sprinkle of salt, if desired.
- Leave in freezer overnight. Remove from freezer half hour before eating.
Serve chilled. Makes 10 cookies.