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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No-Bake Peanut Butter Cups

Post by Megan Stulberg

Peanut butter and chocolate has been my favourite taste combination for *literally* (read this in a Chris Traeger voice) as long as I can remember. Seriously! I always got my mum to buy them in bulk around Halloween so I could eat all the extra ones after trick-or-treaters came and went. Now that I’m a fully functioning adult member of society, however, I’ve come up with a healthier version out of necessity.

Get cho’ fix! These babies are gluten-free, vegan and no-bake. You can easily make them raw, too, by switching peanut butter to almond butter.

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INGREDIENTS:

  • 1 cup smooth peanut butter, melted or room temperature
  • 1/2 cup + 2 tbsp melted coconut oil
  • 1/2 cup raw cacao powder
  • 1/4 cup pure maple syrup or agave nectar
  • 1 tsp Himalayan salt

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DIRECTIONS:

  1. Line muffin tray with paper baking cups.
  2. Use a high-speed food processor or blender to combine 1/2 cup coconut oil, 1/4 cup pure maple syrup and 1/2 cup raw cacao powder together until a liquid consistency is reached. If you don’t have a food processor or a blender, use a microwave instead: stop to whisk together every 30 minutes to prevent burning, then keep melting.
  3. Spoon 1 heaping tbsp chocolate batter into bottom of muffin cups so they’re approximately 1/4 of the way full. You should have about half of the mixture left.
  4. Set muffin tray aside in freezer for time being.
  5. In medium mixing bowl, “whip” the peanut butter together with 2 tbsp coconut oil and a touch of salt until as smooth as possible. If you have to…you can pop this in the microwave as well. Shhhh.
  6. Once the chocolate layer is frozen solid (or at least firm), Place a dollop of peanut butter on top of each. It will spread out to the edges, flatten then put baking tray bake in freezer.
  7. Wait for peanut butter layer to set. This should take about 30 minutes.
  8. Pour all remaining liquid chocolate on top of the peanut butter layer to finish off the cups.
  9. Let set in freezer overnight to set.Makes approximately 6 servings. Serve directly from freezer – they should be chilled when serving as they melt easily and you can still bite into them when they’re cold.
    Enjoy!

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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.

Chocolate Chip Walnut Banana Bread

Post by Megan Stulberg

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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.

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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.

 

Chocolate Raspberry “Cheesecake” Sandwiches 

Post by Alexandra Courts

We saved this post for Mother’s Day because mums are sweet and so are these! Make Alex’s chocolate raspberry “cheesecake” sandwiches, see the recipe below.  
   Ingredients…

For the Chocolate Cookies :

  • 2 cups pitted dates
  • 1/2 cup raw almonds
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup raw cacao powder
  • 1/8 tsp pink Himalayan salt

For the Raspberry “Cheesecake” Filling:

  • 3 cups soaked cashews
  • 1 can full fat coconut milk (or coconut cream)
  • 1/2 cup maple syrup
  • 1/2 cup frozen raspberries
  • 2 tbsp coconut oil

For the Chocolate Dip:

  • 1/2 cup coconut oil (melted)
  • 1/3 cup raw cacao powder
  • 1/4 cup maple syrup
  • Pinch of pink Himalayan salt

Optional:

  • Chopped pistachios (for topping)

Directions…

  1. For the cookies blend the shredded coconut, raw cacao, raw almonds, and salt in a food processor until a fine crumble forms. Add in the dates and blend until combined.
  2. Press the cookie mix into an 8″ cake pan lined with plastic wrap. Ensure that you have made a flat layer of cookie. Allow the mix to cool a bit in the freezer before pressing them with a heart-shaped cookie cutter.
  3. Once you have made all of your heart-shaped cookies, place them in a dehydrator for about an hour (125 degrees Fahrenheit).
  4. For the “cheesecake”, blend all of the ingredients in a food processor until smooth. Pour and evenly distribute the mix in a separate or the same 8″ cake pan lined with plastic wrap. Place mix into the freezer for about 1-2 hours (or until you are able to work with it).
  5. Once frozen, press the mix into hearts using the heart-shaped cookie cutter.
  6. Once the cookies are out of the dehydrator (they should still be soft), sandwich the heart-shaped cheesecake filling between two pieces of cookie. Place each sandwich in the freezer.
  7. For the chocolate coating, melt down the coconut oil on low heat and stir in the remaining ingredients. Dip one side of the sandwich in the chocolate. Sprinkle your toppings of choice onto the chocolate (chopped pistachios are pictured). Repeat for every sandwich and allow them to freeze.
  8. Now they’re ready to enjoy! Mmmm.

Makes 6-8 sandwiches, depending on the size of your cookie cutter.