Coast to Coast Coffee Roasters Review

Post by Megan Stulberg 

It would be understatement to say that I am a big fan of coffee. In fact, it would not be an exaggeration to say that I am such a big fan of coffee, I got a tattoo in its honour. I am a pseudo-coffee fanatic: I love its taste and thoroughly appreciate its caffeinated qualities, but am not a snob about it. I don’t understand what things like “cortado” mean and I’ve never been to a cupping. But I do know what a good cup of coffee tastes like.

Coast to Coast Coffee is Canada’s local roaster. The beans are organic, fair trade and freshly roasted in small batches.
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DISCLAIMER: This is a paid product review.
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I tried Coast to Coast’s Superior Dark Blend. It took me a long time to wean my way off of refined sugar and gradually switch to drinking my coffee black, but I’m glad I’ve crossed over to the dark side. I was pleasantly surprised by the deep, rich taste of this blend! Once you try a cup of full-bodied coffee, it’s really difficult to have anything but. I’d recommend drinking this coffee black, with a touch of maple syrup or served as a full-blown cappuccino — made with almond milk, of course.
I ground the Coast to Coast coffee beans immediately before brewing it in a french press (also known as a coffee plunger, but that sounds surprisingly gross). I like to use this technique whenever possible it keeps the coffee pure and concentrated, and its built-in filter produces less waste.
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Coast to Coast Coffee Roasters has a variety of unique and convenient ordering plans to choose from. You can order on a weekly, bi-monthly, monthly or one-time basis. All plans include free delivery to your mailbox, and same day roasting and shipping (literally the freshest coffee you could ever dream of). The plans are pay-as-you-go, and you can pause or cancel your plan at any time.
WANT A SWEET DISCOUNT? Use our code ‘vegangirlfriend5’ while ordering here for $5 off your first order when signing up for any recurring order (weekly, bi-weekly or monthly) from now until the end of November! 
Coast to Coast Coffee Roasters has this killer home delivery program, which I experienced myself when they sent me samples. Coming home to a box of fragrant coffee beans? Yes please!

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Peppermint Nanaimo Bars (Raw, Gluten-Free, Vegan, Refined Sugar-Free, No-Bake)

By contributor Megan Stulberg

Nanaimo bars are a Canadian dessert that I grew up devouring by the slab! Traditionally these treats consist of a cake-crumb base, a buttercream custard filling, and a melted milk chocolate topping.

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Ingredients:

For the base…

  • 1 cup dates, soaked overnight and drained
  • 1 cup raw almonds, soaked overnight and drained
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup raw cacao powder
  • 1/4 cup natural liquid sweetener of your choice (I used agave)
  • 2 tbsp raw cacao nibs

For the filling…

  • 2 cups raw cashews, soaked overnight and drained
  • 1/2 cup coconut oil
  • 1/4 cup unsweetened shredded coconut
  • 1-2 tbsp pure peppermint extract (optional – can substitute for another flavour or omit entirely)

For the topping….

  • 1/2 cup raw cacao powder
  • 1/2 cup coconut oil
  • 1/4 cup natural liquid sweetener of your choice (I used agave)

Directions:

  1. In a high-speed blender/food processor combine dates, almonds, coconut, cacao, sweetener and nibs until thoroughly incorporated.
  2. Line a square baking pan with plastic wrap tightly that covers the bottom, sides and over the edges. Pour crust mixture into pan and press down with a fork to pack an even layer. Set aside.
  3. Blend together cashews, oil, coconut and peppermint extract into a cream. Pour on top of crust and spread out evenly.
  4. Blend together cacao, oil and sweetener until fluid in consistency. Pour on top of cream evenly.
  5. Place pan in freezer for 30 minutes to semi-set. Remove from pan by holding onto the plastic wrap edges and pulling upwards.
  6. Using a large knife, slice into 9 rectangular pieces. Place bars on a plate and keep in freezer for at least 3 more hours to set.

Bars should be kept frozen. Remove from freezer 30 minutes before serving.

Makes approximately 9 bars.

Lemon Cheesecakes with Raspberry Compote (Raw, Vegan, Gluten-Free, No-Bake, Refined Sugar-free)

By contributor Alexandra Courts

I made these treats with a pal but didn’t photograph them until after we’d already gobbled up all the sauce. Oops! We’re on a raw dessert recipe rampage lately, so just go with it.Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset

INGREDIENTS:

For the crust…

  • 2 cups dates
  • 1 cup raw almonds, soaked
  • 1/2 cup shredded unsweetened coconut

For the filling…

  • 4 lemons, juiced
  • 2 cups soaked cashews
  • 1 cup frozen raspberries
  • 1/2 cup full-fat coconut milk
  • 1/4 cup organic maple syrup \For the compote…
  • 1/4 cup water
  • 2 tbsp organic maple syrup

    DIRECTIONS:

    1) Blend almonds and coconut together until finely processed. Add dates and continue blending.

    2) Line a standard muffin pan with plastic wrap and press the mixture into each cup firmly and evenly to form individual crusts. Set aside.

    3) Blend all filling ingredients until smooth. If desired, add more lemon juice to taste.

    4) Pour filling on top of each crust, then place tray in freezer immediately for 1 hour to set.

    5) Blend raspberries, water and syrup together into a liquid. Set aside in fridge until serving.

    6) Thaw cheesecakes at room temperature for 30 minutes. Top each with a dollop of raspberry compote (or simply frozen raspberries, as pictured above).

    Makes 12 cupcake-sized desserts.

    WANT TO MODIFY IT?

    Feel free to change up the recipe a bit! We remade them and added 1-2 cups of frozen blueberries to the mix, seen below:2015/01/img_2353.jpg 2015/01/img_2349.jpg

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Avocado Pesto Linguine

By contributor Alexandra Courts

I am absolutely obsessed with avocado. Avocados contain ‘good’ fats, are a source of dietary fibre, reduce cholesterol, and help the body absorb nutrients. They’re incredibly versatile too, so I thought it’d be fun to incorporate avocado directly into a recipe instead of as a garnish! IMG_6152   Ingredients…

  • 8oz box brown rice linguine (or any gluten-free pasta of your choice) 
  • 2 medium avocados, ripe
  • 1/2 cup lightly toasted pine nuts
  • 1/2 cup fresh basil, chopped
  • 1/4 cup nutritional yeast
  • 1 clove of garlic, finely minced
  • 1 tbsp lemon juice
  • 1/4 tsp salt

Directions….

  1. Preheat oven to 350 degrees.
  2. Bring water to a boil. Following the box’s instructions, cook pasta until tender. Drain and set aside. 
  3. On a lined baking sheet, spread pine nuts out evenly. Bake in oven for 5 minutes. 
  4. Cut avocado in half and scoop its “meat” out. Blend avocado, handful of toasted pine nuts, garlic, basil, lemon juice, and salt until combined thoroughly. 
  5. Toss pasta in freshly blended sauce. Sprinkle remaining pine nuts and nutritional yeast on top. 

Serve immediately. Makes 2 large portions. 

GF Vegan S’mores Breakfast Pastries

By Alexandra Courts

Trips to the grocery store make me miss some of the token junk foods that you just can’t find gluten-free vegan versions of, no matter how hard you try. Twizzlers? Dunkaroos?! DORITOS?! Pop-Tarts top that list. They made early mornings so much easier.

Well, whatever. If you can’t beat ’em, make your own.

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S’MORES BREAKFAST PASTRIES

(Note: This recipe has been adapted from www.momables.com)

Dough Ingredients…

  • 1 1/2 cups gluten-free flour
  • 1/2 cup Earth Balance vegan “butter”
  • 6 tbsp cold water
  • 3 tbsp coconut sugar
  • 3 tbsp unsweetened applesauce
  • 1/2 tsp salt
  • 1/2 tsp flax meal
  • 1 tsp vanilla extract

Filling Ingredients…

  • 1/2 bag Enjoy Life mini chocolate chips
  • 1 cup gluten-free vegan marshmallows (I used Sweet and Sara brand)
  • 1/2 cup Artisana raw chocolate coconut butter

Directions:

  1. In a large bowl, whisk all dry dough ingredients together. Add vanilla extract, vegan “butter”, applesauce and water. Combine. Use hands to work dough and ensure all ingredients are thoroughly incorporated.
  2. Roll dough into large ball. Add more water if necessary. Place dough ball in fridge to chill for 1 hour.
  3. Preheat oven to 350F. Line baking sheet with parchment paper and set aside.
  4. Roll out chilled dough into thin layer. Cut into rectangles with large knife. Rework and repeat for rest of dough.
  5. Place half the cut rectangles on parchment paper for bottom layer of pastries.
  6. Combine filling ingredients in bowl, then add dollop to centre of each rectangle.
  7. Wet a finger in cold water, then run finger along edges of pastries. Top each pastry with remaining rectangles.
  8. Press seams together with fork. Poke small hole in top to allow for steam to escape.
  9. Bake for 25-30 minutes until edges are slightly golden.
  10. Let cool and enjoy!

Makes 12 servings.

No-Bake Mocha Brownies

By Alexandra Courts

We’ve done it! We’ve figured out a delectable and healthy way to satisfy your chocolate cryings!

These no-bake babies are free of any oils, artificial sugars, gluten or animal products. We replaced all of these nasty ingredients with dates, which provide the body with a variety of vitamins and minerals. They’re killer sources of energy, natural sugar and fibre.

Behold:

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(Recipe has been adapted from The Minimalist Baker)

Ingredients…

  •  2 1/2 cups pitted dates
  • 2 cups raw almonds
  • 1 cup chopped raw walnuts, pecans, or nut of your choice
  • 3/4 cup raw cacao powder
  • 3 tbsp unsweetened shredded coconut
  • 1 tbsp finely ground organic direct-trade coffee
  • 1 tsp organic vanilla extract

Directions…

  1. Pulse almonds in food processor until finely ground. 
  2. Add raw cacao powder and ground coffee to mixture and continue to combine with food processor. Set mixture aside in separate bowl. 
  3. Process dates separately, then add mixture back to food processor and pulse until a dough-like texture is reached. Stir additional nuts, coconut and vanilla extract into batter.
  4. Pour batter into a lined square cake pan. Spread evenly.
  5. Chill brownies in fridge for 2 hours or freezer for 1 hour. Serve cold.

Enjoy! Makes about 12 brownies.