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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Improved Pumpkin Pie (GF, V, No-Bake)

Post by Megan Stulberg

I have made many a’ pumpkin pies in my day. There’s this one I posted last year, for instance — which was good, but the consistency just wasn’t quite right and I knew I could do better. I made this dish the other day for American Thanksgiving and god *damn*, was it an improvement! The only problem was that it was all pretty last minute and the store was sold out of non-dairy whipped cream (my own fault), so I had it with vanilla bean ice cream instead. Still real good, though.

This pie is no-bake, raw except for the pumpkin puree, soy-free, gluten-free and vegan.

Watch the video below, click through to subscribe to us on YouTube, and read the following recipe! Enjoy.

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INGREDIENTS…

FOR THE CRUST:

  • 1 cup raw almonds, soaked overnight
  • 1 cup pitted dates, soaked overnight

FOR THE FILLING:

  • 3/4 standard can pure pumpkin puree
  • 1 cup cashews, soaked overnight
  • 1/4 cup coconut oil
  • 1/4 cup 100% maple syrup
  • 2 tbsp lemon juice
  • 1 tbsp organic vanilla extract
  • 1 tbsp nutmeg
  • 1 tbsp cinnamon
  • 1 tsp ginger

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DIRECTIONS…

  1. To make crust…Soak dates and almonds in separate bowls overnight.
  2. Drain. Pulse dates and almonds in food processor until crumb-like consistency has been reached.
  3. Line a small 5-inch round pan with plastic wrap or parchment paper. Press mixture into bottom of dish firmly to form an even crust. Leave in freezer to set at least 1 hour.
  4. To make filling…Blend all remaining ingredients until smooth. Spread onto crust and let set in freezer 1-2 hours, or overnight.
  5. Remove from freezer to thaw at room temperature for 1 hour, or in the fridge for 4-5 hours.
  6. Slice pie and serve with coconut whip or vanilla ice cream. Leftovers can be kept in fridge.

Makes 1 standard pie (6-8 slices).

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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)

Holiday Feast: Five Fast Recipes at your Fingertips

By Megan Stulberg

So I survived my first vegan holiday! Somebody congratulate me! Being the overachiever that I am I opted against a generic tofurky dish and instead created a five-part Christmas meal that’s vegan, gluten-free, healthy and versatile. The results (and the leftovers) were to die for.

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~Chunky Mushroom Gravy~

Ingredients:

  • 2 cups cremini mushrooms, diced
  • 1.5 cups gluten-free vegetable broth, chilled
  • 1 small onion, finely diced
  • 4 cloves of garlic, finely minced
  • 4 tbsp nutritional yeast
  • 2 tbsp tapioca flour
  • 1/2 cup red wine or cooking sherry (red wine will give it a slightly heavier taste)
  • 2 tsp dried thyme
  • 2 tsp dried parsley (feel free to substitute for other spices/herbs that better suit your tastebuds)
  • 2 tbsp gluten-free soy sauce
  • Dash of salt and pepper, to taste

Directions:

1) Rinse mushrooms and dry thoroughly.

2) In a skillet over medium heat, sauté the garlic, onion and herbs for about 4-6 minutes until softened. Add a splash of vegetable broth.

3) Add the mushrooms and red wine to the skillet. Stir occasionally for 2-3 minutes.

5) Combine the nutritional yeast, tapioca flour and soy sauce in a bowl. Add mixture to the skillet and wait a few minutes for the gravy to thicken, stirring frequently.

6) Pour in the remaining vegetable broth. Keep stirring. If the gravy is not thickening properly, add a dash more nutritional yeast.

7) Add the salt and pepper to taste. Reduce heat to low and let simmer for about 10 minutes.

8) Serve hot hot hot!

The gravy can be made in advance and chilled, just heat up before serving. Makes 4-6 side servings.

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~Lime Chickpea Salad~

(Adapted from Oh She Glows. Angela is a genius.)

Ingredients:

  • 1 large can of chickpeas, rinsed and drained
  • 2 cups spinach
  • 1/4 cup red onion, finely chopped
  • 2 limes, juiced
  • 1/4 lemon, juiced
  • 1/2 cup cilantro, chopped
  • 2 cloves of garlic, diced
  • 2 tsp dijon or honey mustard (I used dijon, because y’know, vegan)
  • 1 tsp olive or coconut oil
  • Dash of salt and pepper, to taste

Directions:

1) Chop the spinach very finely in a food processor. Place the chopped spinach in a large bowl with chickpeas and onion, then set aside.

2) Using the food processor again, make a dressing by adding the lime juice, garlic, cilantro, mustard, olive oil, salt and pepper. Process for about 20 seconds.

3) Pour dressing into the large bowl and stir all ingredients together. Let sit for about 10 minutes, then serve.

Serves about 3-4 main dishes or 6 side dishes.

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~Pear, Orange & Apple Infused Cranberry Sauce~

Ingredients: 

  • 2 cups frozen or fresh cranberries
  • 1 pear, peeled and chopped
  • 1 gala apple, peeled and chopped
  • 1/2 cup fresh orange juice
  • 1/4 cup organic 100% maple syrup
  • 1/4 cup organic sugar (can substitute by adding a dash more maple syrup instead)

Directions: 

1) Add cranberries, orange juice and maple syrup to a medium pot. Bring to a boil and let simmer for a few minutes.

2) Add the apple and pear once the cranberries begin to melt. Add sugar if desired. Stir regularly.

3) Reduce heat and let simmer on low for 5 minutes until texture is thick and gooey. Remove from heat and chill until ready to serve.

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~Maple Cinnamon Sweet Potatoes~

Ingredients:

  • 4 small sweet potatoes
  • 2 tbsp organic 100% maple syrup
  • 1 tsp cinnamon
  • 1/2 cup unsweetened almond milk (optional)
  • Dash of salt and pepper, to taste

Directions:

1) Wash, peel and cut the sweet potatoes into small chunks.

2) Bring water in a medium pot to a boil. Submerge the sweet potatoes for 5-8 minutes until tender.

3) Remove from heat and rinse the potatoes under cold water. Place in a large bowl and mash thoroughly. Add maple syrup, cinnamon, almond milk and additional seasonings. Combine ingredients until the desired consistency is reached.  Serve immediately.

Serves 4-6 sides.

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~Gluten-Free Stuffing~

I made the exact same recipe that I posted on Vegan Girlfriend a couple of weeks ago! For my original gluten-free stuffing recipe, click here.

Easy Vegan Holiday Season: Day 10

By Megan Stulberg

I may not miss drinking regular milk, but I do miss milkshakes. I used to do this disgusting thing where I’d dip onion rings into a chocolate milkshake from Harvey’s. Whatever, it was delicious.

Follow this recipe, whip up a milkshake for your vegan beau and he/she will be begging to kiss you under the mistletoe. Guaranteed.

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Chocolate Peppermint Milkshake (gluten-free, dairy-free, vegan) 

Ingredients:

  • 3 scoops dark chocolate Coconut Bliss ice cream
  • 1 cup unsweetened light original almond milk
  • 1/2 cup unsweetened light coconut milk
  • 1 tbsp vanilla extract, agave syrup or sweetener of your choice
  • 1 tbsp peppermint extract
  • 1 tbsp unsweetened shredded coconut
  • 20 pomegranate seeds
  • 1/4 cup ice, crushed

Directions:

1) Combine ice, ice cream, almond milk, coconut milk, and vanilla extract (or sweetener) in a blender for 30 seconds until smooth and frothy.

2) Carefully add peppermint extract. Taste after every drop to ensure that you don’t add too much, or else your milkshake might be too bitter. 1 tbsp should suffice.

3) Pour milkshake into glasses or mugs. Sprinkle the coconut and pomegranate seeds on top. Enjoy!

Serves 2.

Life Tip: You should listen to this while making your drink. Obviously.

Easy Vegan Holiday Season: Day 7

By Alexandra Courts

Twenty centimeters of snow has fallen. To me, that just means that I get to stay inside and cook up something comforting and hearty. Growing up, Christmas dinner with my family was not complete without some sort of roast or meatloaf in the centre of the table. Now, seeing how that is no longer an option for me, I was desperately searching for something that would replace and become the main portion of my holiday meal. Lentils were my go-to. They are both filling and delicious!

Here I transformed lentils into a loaf that is perfect for the holidays.

Keep warm, stay full, and be joyful!photo 5Adapted from ohsheglows.com

Glazed Lentil Walnut Apple Loaf

Yield: 1-2 large loaves, or a number of mini loaves

Ingredients:

Loaf…

  • 1 cup uncooked green lentils
  • 1 cup walnuts, finely chopped and toasted
  • 3 tbsp ground flax + 1/2 cup water
  • 3 garlic cloves, minced
  • 1.5 cups diced sweet onion
  • 1 cup diced celery
  • 1 cup grated carrot
  • 1/3 cup peeled and grated sweet firm apple
  • 1/3 cup raisins
  • 1/2 cup gluten-free flour (Robin Hood Gluten-Free Flour/flour of choice)
  • 3/4 cup breadcrumbs (gluten-free option: grind plain gluten-free cereal/bread)
  • 3/4 tsp dried thyme
  • salt & pepper, to taste
  • red pepper flakes, to taste

Glaze…

  • 1/2 cup ketchup
  • 1/2 cup pure maple syrup

Directions:

1. Preheat oven to 325F. Rinse and strain lentils. Bring 3 cups of water to a boil and season with salt. Place lentils into boiling water and stir. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add touch of water if needed. You want to overcook the lentils slightly. Mash lentils slightly with a spoon when ready.

2. Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F.

3. Whisk ground flax with water in a small bowl and set aside.

4. Heat a teaspoon of olive oil in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Now add in the diced celery, shredded carrot and apple, and raisins. Sautee for about 5 minutes more. Remove from heat.

5. In a large mixing bowl, mix all ingredients together. Season with  salt and pepper to taste.

6. Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. The remaining mixture can be used as dipping sauce.

7. Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes. Transfer to a cooling rack. The loaf is ready for slicing! Enjoy!

Easy Vegan Holiday Season: Day 3

Post by Aine Davis

The holiday season is the best time of the year for so many reasons. The biggest reason to me… is the baking. There is nothing better than getting a tin of homemade treats gifted to you, or sneaking a couple of your mom’s ooey-gooey cookies right out of the oven.

Lucky for me, my mother is vegan as well! Like mother, like daughter. So, I asked her very nicely to send me her recipe for my favourite Christmas cookies.

Enjoy!

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Mama’s Cocoa Molasses Cookies

  • 1 1/2 cups flour
  • 1 1/4 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tbs allspice
  • 5 tbsp cocoa powder
  • 1/2 cup vegan margarine or coconut oil 
  • 1/2 cup brown sugar
  • 1/4 cup black strap molasses
  • 1 tsp baking soda dissolved in 1 1/2 tsp boiling water
  • 1/4 cup coconut sugar

1. Mix together dry ingredients (flour, ginger, cinnamon, allspice, nutmeg and cocoa).

2. Beat together margarine or oil with coconut sugar. Slowly pour the molasses in until thoroughly combined. Add the flour in 1/2 cup at a time. Add in baking soda mixture and combine well.

3. Chill, covered for one hour. Preheat the oven to 325 degrees.

4. Spoon the cold dough into 1 1/2 inch balls, then roll each ball in the sugar. Spread the sugar-coated balls onto a sprayed baking sheet.

5. Bake for 13-15 minutes until the surface of the cookies start to crack slightly.