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Peanut Butter and Jam Mousse Tarts (Gluten-free, vegan, no-bake, raw option)

By contributor Alexandra Courts 

I’m not a huge fan of gluten-free bread, but sometimes I do miss being able to snack on peanut butter and jam sandwiches! These mousse tarts incorporate nothing but healthy and natural ingredients, making them equally appropriate for both dessert and breakfast.

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Ingredients:

Crust…

  • 2 cups pitted dates
  • 1 cup raw almonds
  • 1/2 cup shredded coconut

Filling…

  • 2 cups cashews, soaked overnight
  • 1 cup natural peanut butter (alternatively can use raw almond or raw cashew butter, if preferred)
  • 1 cup canned full-fat coconut milk
  • 1/4 cup maple syrup

Topping…

  • 1 cup strawberry or raspberry jam (organic if possible)

Directions…

  1. Combine crust ingredients (dates, almonds, coconut) in a high-speed blender until incorporated.
  2. Line 1 standard cupcake pan with plastic wrap and press the mixture tightly into bottom of each cup.
  3. Blend filling ingredients (cashews, nut butter, coconut milk and maple syrup) in blender until very smooth.
  4. Pour filling mixture into cups, equally coating each mini crust.
  5. Place tray in freezer for 1 hour to allow filling to set.
  6. Remove cups from pan and allow to thaw for 30 minutes.
  7. Top each tart with dollop of jam. Serve immediately.

Makes 12 cupcake-sized tarts.

Raw Key Lime Pie

By contributor Alexandra Courts 

This key lime pie recipe of mine is raw, gluten-free and vegan! And since it’s no bake, it’s a snap to make! What’s not to like?

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Ingredients:

Crust…

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

Filling…

  • 2 1/2 cups cashews, soaked overnight and drained
  • 3/4 cup full-fat coconut milk
  • 1/2 cup lime juice (from 4-5 limes)
  • 1/4 cup agave syrup

Directions:

  1. In a high-speed blender, blend the raw almonds. Add the remaining crust ingredients and blend until combined.
  2. Line an 8 inch round cake pan with plastic wrap. Press the mixture into the pan to form the crust.
  3. Blend all of the filling ingredients together in a high-speed blender until smooth.
  4. Pour filling into crust. Level the mixture with a spatula and place pie in freezer for about an hour or until it has set.
  5. Let the pie thaw before slicing. Serve and enjoy! Keep leftovers in fridge.

Makes 1 pie (about 6 servings)

Recipe: Fresh Veggie Rice Paper Wraps

By contributors Megan Stulberg and Alexandra Courts

Want a quick, easy and healthy way to combine all of your favourite ingredients into one meal? Wrap ’em up in rice papers!

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Ingredients…

  • 1 250g package tempeh
  • 1/2 package rice paper sheets
  • 1 medium zucchini
  • 1 medium cucumber
  • 1 large carrot
  • 1 bunch alfalfa sprouts
  • 1 bunch kale
  • 1 bunch chives

Directions…

  1. Wash and dry all vegetables thoroughly, then slice into thin pieces. Set aside.
  2. Slice tempeh into thin pieces or larger chunks if desired.
  3. Heat a dash of coconut oil in a pan over medium heat. Once it sizzles, place tempeh strips into pan and season with salt, pepper, and herbs of your choice. Flip tempeh regularly until both sides are golden brown. Remove from heat and set aside.
  4. To prepare the rice paper sheets, fill a large bowl with warm water. Individually soak each sheet until malleable. Lay the sheet flat on a kitchen towel or cutting board. Line up all ingredients on centre of sheet.
  5. To wrap, fold both sides in and then fold down the top. From the bottom, roll up to the top and seal the wrap securely. A touch of water can be added if necessary.
  6. Repeat steps 4-5 for each wrap. Serve with your favourite dip — we used plum sauce! Enjoy.

Yields 6 rolls (2-3 servings).

(5)00 Kales of Summer: Creamy Dill Pickle Kale Chips

By Aine Davis

Whenever I go grocery shopping I can’t help but sneak a peek at the snack aisle and drool for a minute or two. It would be so easy to simply devour a bag of store-bought BBQ potato chips, but I know from experience that the consequences are heinous. Instead, I make a healthier version at home whenever possible! 

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What you’ll need:

  • Blender
  • Dehydrator (Alternatively, you can use this guide for oven-baked kale chips)

Ingredients:

  • 1 large head of kale
  • 1 cup raw cashews
  • 1/2 cup apple cider vinegar
  • 1/3 cup fresh dill, roughly chopped
  • 1/4 cup nutritional yeast
  • 3 cloves of garlic, finely chopped 
  • Salt and pepper to taste 

Directions:

  1. Soak cashews in water for 1-4 hours. Drain. 
  2. Rinse kale and dry as thoroughly as possible.  
  3. Devein kale. Not sure what we’re talking about? Use this method. 
  4. Roughly chop kale into bite-size pieces. 
  5. Blend cashews, vinegar, dill, nutritional yeast, garlic, salt and pepper until liquid in consistency. 
  6. Toss kale in dressing, coating as evenly as possible. 
  7. Line dehydrator with wax paper and spread kale pieces out. Be sure to avoid any overlap. 
  8. Dehydrate for roughly 6 hours at 115 degrees, or following your dehydrator’s specifications. The longer you dehydrate for, the crisper your chips will be. 

Makes 2 servings. Extra dressing can be used as a raw veggie dip. 

 

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. 

Alexandra’s Favourite Summer Smoothie Recipes

By contributor Alexandra Courts

Smoothies are a healthy and refreshing way to start your day. The right combination of fruits (and sometimes vegetables) will give your body the fuel it needs to push through that dreadfully long morning.

Here are some of my favourite smoothie combinations! Just pop all ingredients into a high speed blender and blend away until a desired consistency is reached.

STRAWBERRY WATERMELON LEMONADE SMOOTHIE

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Ingredients…

  • 4 lemons, juiced
  • 8 cups watermelon chunks
  • 1 1/2 cups frozen strawberries

MIXED BERRY SMOOTHIE

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Ingredients…

  • 2-3 frozen bananas
  • 1 cup frozen mixed berries (raspberries, blackberries, blueberries and blackberries)
  • 1 cup orange juice
  • 1/2 cup frozen dark cherries

ORANGE MANGO SMOOTHIE

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Ingredients…

  • 3-4 frozen bananas
  • 1 cup frozen mango chunks
  • 1 cup fresh orange segments
  • 1 cup frozen pineapple chunks
  • 1 cup orange juice

CHOCOLATE BANANA SMOOTHIE

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Ingredients…

  • 4-5 frozen bananas
  • 1 cup frozen strawberries
  • 1 cup cold water
  • 2 tbsp raw cacao powder

TROPICAL GREEN SMOOTHIE

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Ingredients…

  • 3-4 frozen bananas
  • 2 cups fresh spinach
  • 1 cup frozen pineapple chunks
  • 1 cup frozen mango chunks
  • 1 cup orange juice