Rice Bowl with Tofu in a Thai Peanut Sauce

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.

IMG_8531IMG_8543

INGREDIENTS: 

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

IMG_8569DIRECTIONS:

  1. Prepare tofu by pressing tofu in paper towel to remove excess moisture.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

IMG_8574IMG_8575IMG_8576

 

Tomato Glaze-Crusted “Meat”loaf Casserole

Post by Megan Stulberg

I’ve been working like a crazy person lately, hence the delay in writing up recipe posts. But hey, a girl’s got to eat! If there’s a silver lining from this, it’s just that I have tons of recipes up my sleeve for y’all in the near future.

This was my Christmas day feast, yum yum. Being the only vegan in a family of carnivores is both good and bad. The bad is that they don’t want to eat the food I make, the good is…more for me! I ended up eating leftovers for breakfast, lunch and dinner on Boxing Day. Not a single regret.

I paired this dish with my sweet potato mash that’s already up on Vegan Girlfriend here, as well as some roasted asparagus! I also paired it with a gravy/stuffing hybrid that I’ve nicknamed “gruffing” that was oh-so-good but honestly was an accident so I don’t have a write-up for that.

IMG_8292IMG_8280

Ingredients…

For the loaf: 

  • 1 1/4 cup gluten-free vegetable broth
  • 1 cup brown rice flour
  • 1 cup canned lentils
  • 1/4 cup cremini mushrooms, sliced
  • 1/4 cup roasted nuts of your choice (I chose walnut)
  • 1/4 cup 100% maple syrup
  • 4 cloves of garlic, minced
  • 1 celery stalk, chopped
  • 1/2 carrot, chopped
  • 1/2 white onion, diced
  • 3 tbsp gluten-free soy sauce
  • 2 tbsp ground flaxseed
  • 2 tbsp nutritional yeast
  • 2 tbsp cold-pressed extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp dried thyme
  • 1 tbsp basil
  • Cracked pepper and sea salt, to taste
For the glaze: 
  • 1/2 cup organic ketchup (or tomato paste)
  • 1/4 cup 100% maple syrup
  • Pinch of sea salt

Directions…

  1. Preheat oven to 350F.
  2. Rinse canned lentils. Set aside.
  3. Heat olive oil in large saucepan on medium heat. Once oil begins to sizzle, add garlic and onion. Sauté 5 minutes until brown, then add carrot, celery and mushrooms. Add broth at this point.
  4. Use a high-speed blender or food processor to chop toasted nuts into small pieces.
  5. Add sautéed veggies to blender, along with rice flour, flax, maple syrup, nutritional yeast, soy sauce, apple cider vinegar, thyme, basil, sea salt, pepper and of course, the lentils! Pulse until coarsely combined. If the mixture needs to be thickened, add additional brown rice flour by the tbsp and combine by hand. Be careful not to over-process, you want some chunks of veggies and stuff to stay intact for texture.
  6. Coat casserole dish with olive oil to prevent sticking. Use large spoon to transfer mixture from food processor to casserole dish, then flatten out.
  7. Bake casserole dish in oven for a total of 40 minutes.
  8. During this time, make the glaze! Simply whisk organic ketchup, maple syrup and sea salt together in bowl.
  9. Remove casserole dish from oven after 15 minutes, add glaze in a thin layer on top, then place back in oven covered and let bake for remaining 30 minutes.
  10. Wait for dish to cool, then slice and serve with side dishes accordingly.

Dig in! Serve warm, makes 4-6 servings.

IMG_8285IMG_8294

Vanilla Chia Pudding Parfaits (gf/v/raw)

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.

IMG_6190

IMG_6244

Ingredients…

  • 3 cups unsweetened almond milk
  • 1/2 cup fresh strawberries,chopped
  • 1/4 cup fresh whole blueberries
  • 1/4 cup 100% maple syrup
  • 9 tbsp (0.56 cups) white chia seeds
  • 2 tbsp pure vanilla extract
  • 2 tbsp unsweetened coconut flakesIMG_6221IMG_6232Directions…
    1. Whisk together almond milk, maple syrup and vanilla in large bowl or plastic storage container.
    2. Add chia seeds by the tbsp, stirring vigorously with spoon to prevent unwanted clumping.
    3. Cover bowl with cling wrap and leave in fridge overnight.
    4. Next morning, stir chia pudding then place back in fridge for 1-2 additional hours to help it further thicken.
    5. When ready to serve, scoop chia pudding into mason jars by the tbsp. Layer with fresh fruit and coconut flakes, or simply add after as toppings.

    Serve chilled. Makes 2 meal servings or 4 snack servings. Enjoy!

    IMG_6183

IMG_6173

Raspberry Matcha “Cheesecake” Bars (raw, gf, v)

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!
   Ingredients…

  • 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

Directions…

  1. Line the bottom and sides of an 8-inch square baking pan with long strips of parchment paper.
  2. For the base: blend the almonds, cacao powder, shredded coconut, and dates until the pieces are finely ground and everything is thoroughly combined.
  3. Press and flatten this mixture into the bottom of the pan. Set aside in freezer.
  4. 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.
  5. Pour, then spread the cheesecake layer out evenly on top of the chocolate base. Place back in freezer to allow layer to set.
  6. 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.
  7. Pour and flatten mixture overtop of the set raspberry layer.
  8. 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.
  9. 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.
  10. Enjoy!

Serve chilled. Makes approximately 10-12 slices.

Pineapple Cream Dream Bars (raw, gf, v)

Recipe by Megan Stulberg

These treats got me through some hard times. I mean that! I was hired to draw 87 portraits in less than 2 weeks for a client (If you’re into it, check out my illustration work here) and kept taking snack breaks to refuel. I don’t know what’s worse: the fact that I’m still waiting to get paid for the project two months later, or the fact that I’m posting this recipe two months later.

12319473_10156262727865133_16290241_n12336288_10156262727955133_631887387_n

Ingredients:

For the base…

  • 1 cup raw walnuts
  • 1 cup dates, pitted
  • 1/4 cup unsweetened shredded coconut

For the cream…

  • 1 cup raw cashews, soaked at least 2 hours but preferably overnight
  • 1/2 cup fresh pineapple chunks (can substitute for 1/4 cup pure pineapple juice)
  • 1/4 cup coconut oil
  • 2 tbsp 100% maple syrup or blue agave
  • 2 tbsp unsweetened shredded coconut
  • 1 tsp pure vanilla extract

Directions:

  1. Combine all “base” ingredients in a high-speed blender or food processor until finely chopped and thoroughly incorporated.
  2. Line a square pan with long strips of parchment paper that hang over the edges.
  3. Press mixture into bottom of pan, firmly packing down with fingers or a fork to form the base. Set aside in freezer for 30 minutes to set.
  4. Combine the cashews, pineapple, coconut oil, maple syrup, shredded coconut and vanilla extract until creamy in consistency.
  5. Smooth cream overtop of base evenly. Sprinkle additional shredded coconut on top.
  6. Leave in freezer overnight.
  7. Remove pan from freezer and use parchment paper to pop out of dish. Leave on a cutting board for half an hour to thaw, then use a large knife to slice into rectangles.
  8. Top each piece with an additional raw walnut chunk for garnish if desired. Serve immediately or let thaw an additional 30 minutes.

Serve chilled. Makes approximately 9 bars.

12335893_10156262727980133_1063421862_n

Raw Frosted Brownies

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?

12483238_10156364560140133_1194950409_o

12510141_10156364555940133_916976927_o

Ingredients:

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

Directions:

  1. 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.
  2. Line a square baking pan with very long strips of wax paper so that the ends hang out of the pan.
  3. 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.
  4. Place pan in freezer for at least 30 minutes to set.
  5. 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.
  6. Remove pan from freezer. Pour frosting on top and smooth evenly with a knife.
  7. 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).
  8. Pop out of dish by pulling up on the edges of the wax paper. P
  9. 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.

No-Bake Gingerbread Men Cookies

Post by Alexandra Courts 

The holidays are approaching, so we’ve come up with a recipe for a no-bake version of a very classic treat. Say hello to these cute and fiesty little gingerbread men… shaped like ninjas, because why not? All you’ll need to recreate this festive goodie is a handful of ingredients and a dehydrator. Keep on reading for the lowdown!

  

Tools…

Ingredients…

  • 1.5 cups dates (pitted and soaked overnight)
  • 1 cup raw almonds
  • 1 cup rolled oats (gluten-free if desired)
  • 0.5 cup ground flaxseed
  • 2 tbsp cinnamon
  • 1.5 tbsp nutmeg
  • 1 tbsp ginger

Directions…

  1. Blend dates until a paste-like texture is formed. Set aside in small bowl while you complete next step.
  2. Blend raw almonds, rolled oats , flax and spices until a fine, ground texture has been reached. Combine with dates by folding “dough” repeatedly with hands.
  3. Roll out the combined mixture with rolling pin between two pieces of parchment paper. Ensure that “dough”is at least of 1/2 inch thickness.
  4. Use cookie cutter to shape your cookies. Repeat the rolling process until all is used.
  5. Place the cookies in a dehydrator at 150 F for 2 hours.

Enjoy! Yields 10-12 cookies.

Raw Banana Split

Recipe by Megan Stulberg 

Okay, can we just take a moment and appreciate the fact that the majority of the recipes we post on here are healthy versions of normally *very* unhealthy desserts? Take this banana split, for example. It’s 100% raw, no-bake, gluten-free, vegan and refined sugar-free. It truly is a wonderful time to be alive.

12226384_10156206050130133_1947490643_n

12233329_10156206050070133_1277959848_n

Ingredients:

  • 2 bananas, chopped and frozen overnight
  • 1 banana, not chopped and not frozen overnight (so basically just a normal banana, okay?)
  • 1 can full-fat coconut cream, left in fridge overnight
  • 1/2 cup fresh raspberries
  • 1/4 cup coconut oil, room temperature
  • 1/4 cup 100% maple syrup
  • 1/4 cup raw cacao powder
  • 2 tbsp pure vanilla extract
  • 2 tbsp raw walnut crumbs
  • 1 cherry, for garnish

Directions:

  1. In a high-speed blender or food processor combine the frozen banana and raspberries together until a smooth, creamy consistency similar to soft serve ice cream has been reached. Scoop into a large bowl and set aside in freezer for now.
  2. To make the raw chocolate sauce: Combine raw cacao powder, coconut oil, maple syrup and 1 tbsp of the vanilla extract until pourable. Set aside.
  3. To make the coconut whip: Open can of coconut milk and carefully separately the solidified coconut milk at the top from the coconut water at the bottom. Scoop the solidified coconut milk into bowl. Use electric beater to whip coconut cream with 1 tbsp vanilla extract and a touch more maple syrup if desired. Whip until soft peaks have formed.
  4. Remove “ice cream” from freezer. Slice banana in half, and place one on half on each end of dish. Top with a drizzle of chocolate sauce and a dollop of coconut whip, then sprinkle raw walnut crumbs over whole dish. Finally, throw a cherry on top just for the hell of it.

Makes 1-2 servings. Serve cold.

Hearty n’ healthy veggie pita pizza

Recipe by Megan Stulberg

Now I wouldn’t call myself lazy, but I’m all about being able to skip a step or two whenever possible. Prime example: I was going to make personal pizzas the other day, and then stumbled upon gluten-free (!!!) and vegan (obviously) pitas in the grocery store. And boom, pita pizzas happened. No crust, no fuss. You’re welcome in advance.

12231649_10156206050275133_2032724480_n

Ingredients…

  • 2 standard pitas (I used Aidan’s gluten-free)
  • 1/2 red onion, chopped coarseley
  • 1 cup pure tomato paste
  • 1 cup Daiya mozzarella-style shreds
  • 1 cup arugula
  • 1/2 cup fresh pineapple, cut into chunks
  • 1/2 cup sliced cremini mushrooms
  • 1/4 cup black olives
  • 2 tbsp minced garlic (roughly 2 large cloves)
  • 2 tbsp cold-pressed EVOO

Directions…

  1. Preheat oven to 400F.
  2.  Lie pitas down flat on baking sheet lined with aluminium foil.
  3. Use ice cream scoop to place heaping dollop of tomato paste onto middle of pita. Flip ice cream scoop over, using back of spoon to smooth paste evenly over pita. Leave room at edges to form crust. Repeat for second pita.
  4. Sprinkle daiya, arugula, black olives and pineapple evenly all over pita. Repeat for second pita. Feel free to substitute or add additional toppings if desired.
  5. Place in oven for 20 minutes.
  6. In a medium saucepan on high heat, let garlic sauté in olive oil. Once it has browned, add onion slices. Lower heat and let sauté 5 minutes. Add mushrooms, then cook until everything has browned and olive oil is all gone. Remove from heat.
  7. Remove baking sheet from oven. Add garlic, onion and mushrooms to pitas.
  8. Let cook in oven for an additional 5-10 minutes. Be sure to check on it every few minutes to prevent burning, as every oven is different.

Let cool 15 minutes before slicing. Serve immediately.

Makes 2 servings (1 individual pizza/approximately 4 slices each).

12270398_10156206050200133_310368307_n

Roasted Brussels Sprouts with Garlic Tofu

Recipe by Megan Stulberg 

I found myself craving Brussel sprouts in the produce section of a grocery store a couple of weeks ago, despite never trying them before. I mentioned this to my mum a few hours later, and she reminded me that my grandfather had passed away that day exactly two years ago. Apparently they were his absolute favourite food, which I didn’t know about. I’m sure it was coincidence, but like…how eerie, right?

IMG_1939

Ingredients…

  • 2 cups Brussels sprouts, washed
  • 1 standard block extra firm tofu
  • 4 cloves garlic, finely diced
  • 1/4 cup gluten-free soy sauce
  • 1/4 cold-pressed EVOO
  • 1/4 cup vegan “butter” spread (I used Earth Balance)
  • 2 tbsp nutritional yeast
  • 2 tbsp dried thyme
  • 2 tbsp red chilli flakes
  • Sea salt and black pepper, to taste

Directions…

  1. Preheat oven to 400F.
  2. Chop stems off of Brussels sprouts and slice all widthwise.
  3. Toss Brussels sprouts in large bowl with vegan “butter”, sea salt and black pepper.
  4. Place on baking sheet covered with aluminium foil. Cook in centre oven rack and let roast for approximately 35 minutes. Flip every 5 minutes to prevent burning. Brussels sprouts will be light brown when done.
  5. While Brussels sprouts are cooking, press tofu block between pieces of paper towel with something heavy on top (book, cutting board, etc) until drained.
  6. Chop tofu into bite-sized chunks.
  7. Add EVOO to hot pan. Add tofu in a single layer and let cook until tofu begins to brown. Sprinkle soy sauce, garlic, nutritional yeast, thyme, chilli flakes, sea salt and black pepper on top. Flip tofu, and toss to coat with additional seasoning. Continue cooking until tofu is browned. Remove from heat and set aside.
  8.  Combine tofu and sprouts. Serve immediately.

Makes 2 servings.

IMG_1931 IMG_1928