Mushroom Gravy Poutine (Vegan, GF)

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


  1. Preheat oven to 400F.
  2. 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.
  3. 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.
  4. Bake in oven for around 35 minutes, flipping every 10 minutes or so.
  5. While the fries are baking, prep the gravy:
  6. Heat EVOO in large skillet over medium-high heat.
  7. 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.
  8. 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.
  9. Reduce heat to low simmer, stirring occasionally, to keep gravy warm.
  10. 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.



Raw blueberry swirl cheesecake

Post by Megan Stulberg

Another (delicious) raw cheesecake recipe from Vegan Girlfriend? Shocker! If it ain’t broke, don’t fix it.




  • 1 lemon, juiced
  • 2 cups raw cashews, soaked overnight
  • 1 cup medjool dates, pitted and soaked 1 hour
  • 1 cup raw walnuts, soaked 1 hour
  • 1 cup frozen blueberries
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup organic coconut oil
  • 1/4 cup 100% maple syrup
  • Dash of almond milk, as desired
  • Water, as needed
  1. Make crust by using food processor to chop walnuts and dates until thoroughly combined.
  2. Press mixture evenly (and tightly packed) into deep cake pan lined with plastic wrap. Set aside in freezer.
  3. Combine cashews, lemon juice, coconut, oil, syrup and almond milk in food processor until creamy in consistency. Pour 3/4 of mixture on top of crust and leave 1/4 in food processor. Set pan back in freezer for 30 minutes.
  4. Add blueberries and water to food processor. Continue blending until a thick liquid is formed.
  5. Pour blueberry garnish directly onto cheesecake. Use chopstick or fork to shift mixture to create a swirl pattern.
  6. Leave in freezer overnight to set. Place in refrigerator at least 3 hours before serving to thaw.

Serve chilled. Makes 1 cheesecake (approximately 6-8 slices).

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Raw chocolate hazelnut spread 

Post by Megan Stulberg

I did it! I finally got around to making a vegan version of Nutella. I ate the whole jar within no more than three days: on sliced banana, on toast, in smoothies and by the spoonful.



  • 2 cups raw hazelnuts
  • 1 cup medjool dates, pitted
  • 1/2 cup almond milk (homemade if possible)
  • 1/4 cup cacao powder
  • 1/4 cup cacao nibs (optional, for crunchy texture)
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • Dash of pink Himalayan crystal salt


  1. Combine hazelnuts and dates in a high-speed food processor or blender.
  2. Add remaining ingredients and continue blending until a thick, spreadable consistency has been reached.
  3. Transfer mixture to mason jar or other storage container. Let sit in fridge at least one hour before serving.

Spread can be stored in refrigerator for up to 7 days.  

Meatless Lover’s Pizza: Raw, Gluten-Free, Vegan, Soy-Free, Sugar-Free

By Megan Stulberg


I don’t like to admit that I’m materialistic, but in a lot of ways I am. Part of me would love to be the kind of person that can fit their whole life into a backpack, but I know how agitated I’d get if I didn’t have daily access to my blender, food processor and dehydrator.

These mini raw pizzas were a snap to make! As always, raw food preparation is very time consuming so make the crust a day in advance.


Dehydrated Almond Flax Crust

  • 2 cups raw, unsalted almonds
  • 1 1/2 cups flaxseed meal (I had store-bought meal on hand, but you can make your own with standard flaxseed in a food processor)
  • 1 cup water
  • 2 tbsp cold pressed olive oil
  • 2 tbsp dried parsley
  • 2 tbsp dried basil
  • 1 clove garlic, chopped
  • Pinch of raw salt
  • Pinch of black pepper

Raw Tomato Sauce

  • 1 standard tomato, chopped
  • 1 clove garlic, chopped
  • Pinch of dried parsley
  • Pinch of dried basil

Toppings: Your choice! Mine are listed below.



1) Soak the raw almonds in water for 3-4 hours and then drain. Add almonds to food processor and process until a flour-like texture is reached.

2) Combine almond meal, flaxseed meal, water, olive oil, herbs and spices in a large mixing bowl with a wooden spoon. If the mixture is too watery, add more flaxseed meal.

3) Form small pizza crust discs from the “dough”. Try to make them as round as possible and relatively thin. Depending on the shape and size of your dehydrator, feel free to make larger crusts instead.


4) Line dehydrator with wax paper and place crusts on top evenly spread apart. Dehydrate at 130 degrees for the first hour or so, then reduce the heat to 100 degrees and dehydrate for approximately 8 more hours. Feel free to remove the wax paper and flip the crusts over after the first few hours.  

The crusts should end up looking something like this:


5) Next, combine the chopped tomato, garlic and herbs in a small bowl and mash thoroughly to create a paste. Spread tomato sauce evenly on pizza crusts.

6) Top with your favourite raw vegetables! I used cauliflower, mushroom, zucchini and tomato. If desired, add nutritional yeast for a cheesy taste.


Ta da! Raw pizzas. If there are leftovers, freeze extra crusts in an airtight bag or container.

Makes about 8 mini pizzas or 2 “personal” pizzas.