Post by Megan Stulberg
You ever get a really bad craving and just roll with it? That’s me, all the time. That being said, I just HAD to whip up some banana bread this weekend! Or else I’d die! No, but it certainly felt like that in the 48 hours leading up to it.
The recipe is gluten-free and vegan, and can be made both nut-free and refined sugar-free very easily.
You can get the recipe on my personal site, meganstulberg.com, here: http://meganstulberg.com/2016/08/24/chocolate-chip-walnut-banana-bread.
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.
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
- Prepare rice noodles by placing on large bowl full of boiling water.
- In a hot skillet, heat coconut oil. Add garlic. Sautée until garlic is fragrant.
- Add in chopped mushrooms.
- Once mushrooms have reduced in size, add in cubed tofu.
- Squeeze the juice of one lime over mushrooms and tofu. Cook evenly on all sides, flipping throughout.
- 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.
- 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.
- While mushrooms and tofu saute, heat bok choy in separate skillet on medium heat until slightly wilted.
- 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.
Post by Megan Stulberg
I’m Canadian. Like, grandparents-are-from-Nova-Scotia Canadian. That being said, I don’t mess with boring poutine! This poutine recipe is a delicious, healthy alternative to the OG dairy version.
For the gravy:
- 2 cups gluten-free vegetable stock
- 1 cup chopped cremini mushrooms
- 1/4 cup gluten-free brown rice flour
- 1/4 cup almond or soy milk
- 2 cloves garlic
- 1/4 red onion, coarsely chopped
- 2 tbsp ground sage
- 2 tbsp vegan butter-style spread
- 2 tbsp nutritional yeast
- Cold-pressed EVOO, as needed
- 3 large potatoes
- 1/2 bag shredded vegan mozzerella “cheese” of your choice (I used Daiya)
- Sea salt and black pepper, throughout
- Preheat oven to 400F.
- Scrub and wash potatoes to remove any dirt, then peel. Cut length-wise into long, thin strips. Toss in 2 tbsp extra-virgin olive oil, sea salt and black pepper.
- Line a baking pan with aluminium foil or parchment paper smothered in olive oil to prevent burning and sticking. Lay fries out in an even layer on baking pan.
- Bake in oven for around 35 minutes, flipping every 10 minutes or so.
- While the fries are baking, prep the gravy:
- Heat EVOO in large skillet over medium-high heat.
- Add onion and saute for 3 minutes until browned. Add sage, garlic, mushrooms, almond milk, nutritional yeast, salt and pepper. Cook until mushrooms are browned, stirring regularly.
- Add vegetable stock and vegan butter-style spread, lower heat to simmer. Once most liquid has evaporated, add vegetable stock and brown rice flour. Stir occasionally and cook for an additional few minutes. For thicker gravy, feel free to add additional flour by the tbsp.
- Reduce heat to low simmer, stirring occasionally, to keep gravy warm.
- Remove fries from oven and wait to slightly cool. Plate the fries, take a handful of vegan “cheese” and sprinkle it on top, then pour the hot gravy over everything.
Serve hot! Makes approximately 2 servings.
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 Megan Stulberg, Photos by Jenn McNaughton
These parfaits were perfect! I’m good friends with Jenn McNaughton, fashion blogger extraordinaire. Seriously though, check out her work at ethcsofstyl.com. Jenn recently interviewed me for the Ryersonian, and we discussed how the Human Rights Commission of Ontario has legally recognized veganism as an ideology with protection against discrimination. I headed over to Jenn’s apartment last Saturday, equipped with groceries and a hearty appetite, to whip up these treats for Jenn to photograph to accompany the article.
Post by Alexandra Courts
Matcha’s recent hype is well deserved! It detoxifies the body, boosts metabolism, calms the mind, lower blood sugar, prevent against diseases, lower cholesterol, and is rich in dietary fibre and antioxidants.
I whipped up a batch of raw treats with matcha cream, raspberry “cheesecake” filling and a chocolate cookie base. Keep reading for the recipe!
- 3 cups raw cashews (soaked)
- 2 cups dates, pitted and soaked overnight
- 1 can of light coconut milk
- 1 original K’s NRG bar
- 1 cup raw almonds
- 1 cup maple syrup
- 3/4 cup frozen raspberries
- 1/4 cup shredded unsweetened coconut
- 1/4 cup raw cacao powder
- 1/4 cup matcha tea powder
- Optional: additional frozen raspberries for garnish
- Line the bottom and sides of an 8-inch square baking pan with long strips of parchment paper.
- For the base: blend the almonds, cacao powder, shredded coconut, and dates until the pieces are finely ground and everything is thoroughly combined.
- Press and flatten this mixture into the bottom of the pan. Set aside in freezer.
- For the raspberry “cheesecake” filling: blend half of the soaked cashews with half the can of coconut milk, half of the maple syrup, and the raspberries until smooth.
- Pour, then spread the cheesecake layer out evenly on top of the chocolate base. Place back in freezer to allow layer to set.
- For the matcha layer: blend the remainder of the cashews with the matcha powder, as well as the remaining coconut milk and maple syrup, until smooth.
- Pour and flatten mixture overtop of the set raspberry layer.
- Allow this to set in the freezer for 1-2 hours or even overnight before slicing. Thaw in fridge at least 1 hour before slicing.
- Cut NRG bar into small bite-size chunks. You can either use a rolling pin to flatten the bar then roll into balls (as seen in photo), or use as is. Top each cheesecake slice with a few NRG chunks and frozen raspberries.
Serve chilled. Makes approximately 10-12 slices.
Recipe by Megan Stulberg
Alright alright alright! More raw desserts, surprise surprise! But seriously, the holidays were good to me. I made these brownies for a big family lunch a few days before Christmas, and they were all gobbled up within the hour. I was happy that they were so popular among my dairy-consuming relatives, but also kind of bummed at the same time that there weren’t leftovers for me to greedily hoard?
For the base…
- 1 1/4 cup raw walnuts, soaked 1 hour + drained
- 1 cup pitted dates
- 1/4 cup raw cacao powder
- 1/4 cup room temperature coconut oil
For the fudge frosting…
- 1/2 cup raw cacao powder
- 1 cup room temperature coconut oil
- 1 cup 100% maple syrup
- In a high-speed blender or food processor combine 1 cup of the walnuts with the dates, cacao powder and coconut oil. Stop blending when a fine, ground consistency has been reached.
- Line a square baking pan with very long strips of wax paper so that the ends hang out of the pan.
- Press batter into bottom of pan firmly with a fork or your fingers until an even, thin layer has formed. Press additional 1/4 cup whole walnut pieces directly down into batter, then even out again.
- Place pan in freezer for at least 30 minutes to set.
- While waiting, make the fudge frosting by blending together the coconut oil, maple syrup and raw cacao powder. You want it to be as smooth and pourable as possible so if it isn’t blending properly, add more coconut oil by the tbsp, then continue.
- Remove pan from freezer. Pour frosting on top and smooth evenly with a knife.
- Leave in freezer to set. Ideally, it should be left overnight, but 2-4 hours should do. Be sure not to attempt to remove before they’ve set or else they’ll be impossible to cut (AKA one big gooey blob).
- Pop out of dish by pulling up on the edges of the wax paper. P
- lace on cutting board and use a large knife to slice into square pieces. If they need time to thaw, let sit at room temperature 1 hour before slicing. Serve immediately or keep in fridge. Enjoy!
Serve chilled. Makes approximately 12 pieces.