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.

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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!

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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.

Lemon Raspberry Cake Doughnuts (v, gf) 

Post by Alexandra Courts

Egg is often used as a replacement binder in gluten-free baked goods, which makes finding ones that are also vegan a rarity. That’s why I whipped up this recipe…so people with multiple food restrictions can have their cake (doughnut), and eat it too!

 Ingredients…

  • 1 lemon, juiced
  • 2 cups gluten-free all-purpose flour (I used Bob’s Red Mill)
  • 1 cup coconut sugar
  • 1/2 cup frozen raspberries
  • 1/3 cup unsweetened apple sauce
  • 1/3 cup melted coconut oil
  • 1/4 cup hot water
  • 2 tbsp ground flax
  • 2 tbsp vanilla extract
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda

Tools needed…

  • 1 doughnut pan

Directions…

  1. Preheat oven to 325F. Coat tray with additional tbsp of melted coconut oil so doughnuts won’t stick.
  2. In large bowl mix together hot water and ground flax. Let mixture sit for 5 minutes to thicken. Add in lemon juice, melted coconut oil, vanilla extract and apple sauce. Mix together then set aside.
  3. In a separate bowl mix together flour, coconut sugar, salt, baking powder and baking soda.
  4. Whisk together all ingredients from both bowls in larger bowl until batter has formed.
  5. Pour batter into greased doughnut moulds, filling each 3/4 of way.  Press frozen raspberries individually into batter-filled moulds.
  6. Bake in oven for 10 minutes, or until the doughnuts appear to be slightly golden brown. Remove tray, flip doughnuts over, then place back into oven for 7-10 additional minutes.
  7. Let cool for 10 minutes afterwards before removing from pan.

Enjoy! Makes approximately 12 doughnuts.

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?

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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.

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Raspberry Nanaimo Bars (Raw)

Post by Megan Stulberg

I am thankful to have photographic documentation of the peppermint nanaimo bars I made last spring, because otherwise my brain would be working in overdrive trying to create an accurate visual memory. Seriously, I think about them at least once a week. So six months later, I finally caved and made another batch! I don’t know which flavour combination is *technically* better, but this recipe is accompanied by some illustrations by my internet friend Amanda Spinosa, so it wins by default. Check out her work, she is one fabulous human being.

nanaimo raspberry nanaimo

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INGREDIENTS…..

For the bottom layer:

  • 1 cup raw pecans
  • 1/2 cup medjool dates, pitted
  • 1/4 cup raw cacao powder
  • 1/4 cup coconut oil, melted
  • 1/4 cup unsweetened shredded coconut

For the filling:

  • 2 cups fresh raspberries (don’t use frozen)
  • 3/4 cup raw cashews
  • 1/4 cup organic maple syrup or blue agave
  • 1 tbsp coconut oil, melted

For the top layer:

  • 1/2 cup coconut oil, melted
  • 1/4 cup raw cacao powder
  • 1/4 cup organic maple syrup or blue agave

DIRECTIONS….

Directions:

  1. In food processor pulse dates, pecans, shredded coconut, coconut oil and cacao powder until a crumb-like consistency has been reached.
  2. Line a square baking pan with plastic wrap tightly that covers the bottom, sides and over the edges. Pour crust mixture into pan. Press down with a fork to pack an even layer. Let set in freezer for 20 minutes.
  3. Blend together cashews, coconut oil, maple syrup and fresh raspberries until creamy. Pour on top of crust and spread out evenly. Put back in freezer for 20 minutes.
  4. Blend together cacao, coconut oil and sweetener until liquid in consistency. Pour on top of raspberry cream layer evenly.
  5. Place pan in freezer for 30 minutes to semi-set. Hold onto plastic wrap and pulling upwards to pop bars out.
  6. Using a large knife, slice into 8-10 rectangular pieces. Place bars on a plate and keep in freezer for at least 3 more hours to set.

Let thaw at least 1 hour before serving.

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Asparagus and lemon-roasted eggplant fusilli with garlic bread

Post by Megan Stulberg

Having Celiac disease, it’s pretty rare that I’ll find myself wanting to eat a chewy alternative to wheat-heavy products. But catch me after discovering a gluten-free baguette that a) tastes like a “real” one and b) doesn’t use egg as a binding agent, then you’re going to see me suddenly go carb crazy.

INGREDIENTS:

FOR THE PASTA…

  • 2 jumbo lemons
  • 1 bunch asparagus, rinsed and chopped into smaller pieces
  • 3 cups unsweetened soy or almond milk
  • 2 cups gluten-free fusilli (I prefer corn-based)
  • 1 cup chopped eggplant
  • 1/2 cup gluten-free flour (I use brown rice-based) or tapioca starch
  • 1/4 cup nutritional yeast
  • 2 tbsp EVOO
  • 2 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried sage
  • 1 tsp sea salt
  • 1 tsp cracked black pepper

FOR THE GARLIC BREAD…

  • 1 Aidan’s baguette (Sold at grocers in the GTA, or can be ordered for delivery anywhere in Ontario)
  • 4 heaping tbsp vegan butter-style spread
  •  2 tbsp garlic powder
  • 1 tbsp thyme
  • 1 tsp sea salt
  • 1 tsp cracked black pepper

DIRECTIONS…

  1. Preheat oven to 400F.
  2. In large bowl, coat asparagus evenly with olive oil and lemon juice.
  3. Line baking sheet with aluminium foil. Drizzle sheet with olive oil and evenly spread asparagus out.
  4. Bake asparagus for 15-20 minutes until browned, flipping halfway. Set aside, but leave oven on.
  5. On stovetop, bring large pot of water to boil. Add pasta, then let cook covered 15 minutes or until water is mostly gone. Pasta should be tender when tested with fork. Drain, then set aside in same pot.
  6. Sauté onion and garlic with dash of olive oil in saucepan on medium heat until golden. Add eggplant and additional olive oil if desired to pan. Continue cooking for 5-7 minutes. Add eggplant and asparagus to pot with pasta in it.
  7. In high-speed blender combine soy milk, rice flour, nutritional yeast, sage, salt and pepper to make sauce. If consistency is too thick, slowly add tablespoons of water and pulse blender again. Add sauce to pot and mix all ingredients together.
  8. Line baking sheet with clean piece of aluminum foil. Slice baguette in half length-wise. Mix together vegan butter, garlic powder and sage in bowl. Spread butter mixture on both baguette halves. If you think it needs more butter or garlic, add more! Go wild. Sprinkle with sea salt and pepper, and another dash of olive oil.
  9. On baking sheet, place baguette halves in oven and toast for 15-20 minutes until golden and crispy.
  10. While garlic bread is cooling, relight element on stove and heat pasta covered on medium-low for 5 minutes. A dash more almond milk may be necessary to mix in. Slice bread and serve immediately.

Serve hot! Makes 4 servings.


Thick Cheezy Broccoli Soup

Post by Aine Davis

(Posted in advance on our Instagram here. Adapted from runningonrealfood)

Whenever it’s raining I just want to stay indoors, cuddle up with my cat, and eat comfort food. This super easy (and healthy!) broccoli soup feels like a big hug from mother nature. Almost every ingredient is a pantry staple, so I didn’t even have to make a trip to the grocery store to make it. It’s packed with B12, iron and protein, and takes less than 30 minutes to make! 11420870_375488799313840_995942796_n

Ingredients…

  • 6 garlic cloves, minced
  • 4 shallots, diced
  • 5 cups organic broccoli florets
  • 2 1/2 cups unsweetened almond milk
  • 2 1/2 cups gluten free vegetable broth + 1 tbsp Bragg Liquid Aminos
  • 1/2 cup nutritional yeast
  • 1 tbsp coconut oil
  • 1 tsp sea salt
  • 3 tsp black pepper
  • 3 tsp dijon mustard
  • Juice of 2 lemons

Directions…

  1. In a large pot, sauté 2 diced shallots and 3 minced garlic cloves on medium heat in coconut oil until fragrant.
  2. Add salt, pepper, and dijon. Sauté for an additional few minutes until flavours are incorporated.
  3. Add broth. Let simmer on low heat for 5 minutes.
  4. Add almond milk and broccoli. Cover and cook for about 15 minutes or until broccoli is tender.
  5. Add remaining shallots and minced garlic. Let simmer for five minutes.
  6. Remove from heat. Stir in nutritional yeast and lemon juice.
  7. Blend and serve immediately.

Makes 4 servings.