Kitchen Grrrls.

What's Vegan and Vanilla All Over?

2013-05-16T11:50:00.000-04:00

These delicious cupcakes, of course!

Sometimes there's nothing better than a vanilla cupcake with vanilla frosting. I am normally

a chocolate cake kinda grrrl but every once and a while the wind changes and I want vanilla.

These cupcakes are great. They have a nice vanilla flavour, nothing too powerful, and the ~~icing~~ frosting doesn't taste overly sweet. Does anyone else mix up when to use frosting or icing? I'm not too fussy about that stuff, though. Okay... There is quite a lot of icing sugar in the frosting but the recipe makes a heck of a lot! We still have leftovers.

Many of our cupcakes didn't make the cut, photography wise, as Caitlin didn't appreciate my experimentation with wavy frosting but this one looks pretty swell. And tastes great too!

Golden Vanilla Cupcakes with Fluffy Buttercream Frosting

Recipe from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero

For the cupcakes:

1 cup unsweetened almond milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract

Preheat oven to 350 F. Line muffin pan with cupcake liners. Spray lightly with cooking spray.

Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.

Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.

Beat together the almond milk mixture, oil, sugar, vanilla extract in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack to cool.

For the vanilla butter cream frosting:

½ cup nonhydrogenated shortening
½ cup nonhydrogenated margarine
3½ cups confectioners’ sugar, sifted
1½ tsp. vanilla extract
¼ cup plain soy milk or soy creamer

Beat the shortening and margarine together until well-combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk and beat for another 5 to 7 minutes until fluffy.

Vegan Chocolate Peanut Butter and Banana Shake

2013-05-13T16:07:00.000-04:00

I'm a big smoothie person. Meaning every time I see an amazing looking smoothie I want to make it.

The making of smoothies, however, happens much less often than I would like.

Coincidentally when we saw this smoothie the other day we got right out of our chairs and hopped to it.

Hopefully this is a new trend.

This recipe calls for chocolate covered bananas but we didn't bother with that.

Instead we went crazy with the PB :)

Chocolate Peanut Butter Banana Shake

Recipe by Kathy of Happy. Healthy. Life.

2 bananas, frozen

1/2 cup frozen strawberries or frozen watermelon (this adds iciness)
1 heaping Tbsp cocoa powder (unsweetened..)
1/2 cup almond milk, (sweet vanilla-date flavor, or substitute another vegan milk)**
2-3 pinches cinnamon
1 Tbsp peanut or almond butter (for blender)
1 1/2 Tbsp peanut or almond butter to swirl in as you pour your shake (softened - microwave a few seconds to make drizzle-able if needed)
optional: 1 scoop of your fave protein powder
**Add a few splashes more liquid if needed to blend (depends on what blender you are using)

For the shake, simply add all the ingredients to your blender and start blending. To serve, drizzle softened nut butter in between the layers of chocolate shake and over top. Garnish with a frozen banana. You will have plenty of leftover dipped chocolate bananas, store them in the freezer.

Rhapsodic Bakery in Orlando, Florida

2013-05-07T19:10:00.000-04:00

After our trip to Ethos we cruised on over (more like happened upon) Rhapsodic Bakery. We had actually wanted to try the goods here a few years ago when we went to Florida but never managed to find it. Well we found it this time and although we were ecstatic to have happened upon it, it did not live up to our expectations.

We tried a Chocolate Ginger Cupcake that didn't taste fresh or baked with love. I think someone with a broken heart made this cupcake.

The cupcake was dense and very dry. The ginger wasn't a pleasant addition, it was pungent and too spicy, overpowering the chocolate. Not worth the $3 price tag!

We only tried this one cupcake but if it is any indication of the rest of their baked goods then Rhapsodic Bakery is not worth the money.

Ethos Vegan Kitchen in Orlando, Florida

2013-05-06T11:33:00.003-04:00

Ethos Vegan Kitchen in Orlando, Florida (or more specifically Winter Park), is AWESOME. I'm so used to scouring the menu at a regular restaurant for something without meat or cheese that it is so satisfying to have a whole menu of options. And when there are plenty of vegan pasta options this dough-head is more than content.

We first learned of Ethos from Cadry's Kitchen. I was overcome with desire after seeing her pictures of the food. Everything looked so delicious that when we decided to take a little trip down south we knew we would have to hit up Ethos.

Without further ado....the food!

Garlic Knots

These garlic knots were perfect. Crispy, crunchy exterior with a soft, delectable interior.

Healthy Trio
Olive Tapenade, Tomato-Mango Salsa, and Hummus with bread, veggies, and tortilla chips

Oh! This may have been the best hummus I've ever eaten and I may have eaten most of it myself :)

Pumpkin Seed Pesto Penne Pasta

Ethos menu description: Penne pasta sautéed in a creamy pesto sauce and tossed with tomatoes, squash and zucchini. Sprinkled with roasted pumpkin seeds.

This is a comforting and hearty dish while also having a delicate flavour profile. One of the best pastas Caitlin has eaten.

Laina's Special Pasta

Ethos menu description: Penne pasta and your choice of seitan or chickun (I chose the seitan) sautéed with onion, garlic, carrots, broccoli and peas in a white wine lemon butter sauce.

The peas in this one were great little bursts of sweetness while the butter sauce definitely caused an umami tango with my taste buds. Can you see my how I'm totally beside myself with anticipation and trying to restrain myself from digging in before the photo is snapped.

Pecan Encrusted Eggplant

Ethos menu description: A slice of eggplant encrusted with pecans, sautéed and finished with red wine sauce. Served with mashed potatoes and gravy and today's vegetable.

The red wine sauce was absolutely scrumptious and the asparagus was beautifully cooked. This is a very rich, hearty meal - you need an empty stomach for this one!

If we hadn't been staying so far away we would have frequented Ethos almost every day! There's lots to choose from on the menu but we picked some winners for sure. We love you Ethos! And Winter Park, you're not too shabby yourself ;)

Vegan Chocolate Chip Pumpkin Cookies

2013-04-29T18:45:00.000-04:00

Whenever we make this soup for dinner (a favourite at our home) we inevitably make these cookies for dessert afterwards with the leftover pumpkin.

It's so wonderful how one of our favourite meals leads to our favourite dessert!

These cookies are oat-y and slightly chewy with the pumpkin flavour coming through nicely, but not overwhelming so.

I will say I prefer these cookies the next day as it seems to enhance the flavour.

Pumpkin Oatmeal Chocolate Chip Cookies

adapted from The Sweet Life

makes 16-18 cookies

1 cup flour
1 cup rolled oats
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
1/2 cup non-hydrogenated vegan butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup + 3 tbsp pumpkin puree
1/2 tsp vanilla extract
1/2 cup chocolate chips

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone mat.

In a medium bowl combine flour, oats, baking powder and soda, spices, and salt. Mix together and set aside.

In a large bowl, with a handheld mixer or stand up mixer, beat the vegan butter and sugars together until light and fluffy. Add pumpkin puree and vanilla. Stir to combine. Slowly add the dry ingredients, mixing together until combined. Fold in the chocolate chips.

Drop cookies onto baking sheet, about 2 tbsp each. Press down lightly and bake for 10-12 minutes, until edges golden.

Can you see the pumpkin? ;)

Vegan French Toast Bake

2013-04-25T14:41:00.000-04:00

We had to wait a while to eat this this morning. I was afraid I would cave and eat something whilst waiting, spoiling my appetite.

It was well worth the wait I must say!

This recipe comes from The Sweetest Vegan. I believe we found her through Finding Vegan but have since subscribed to her Youtube channel as she uploads a video recipe everyday! It's truly remarkable.

She's funny and energetic and her recipes are great!

We did replace the pecans with walnuts as we didn't have any pecans on hand. Also we added blueberries on top before baking it all up.

It has just the right amount of sweetness. It isn't quite a breakfast time sugar rush as some breakfast foods can be, which is a good thing.

Vegan Praline French Toast Casserole Recipe
adapted from The Sweetest Vegan

Ingredients:

16 ounce French loaf of bread
1 ripe banana
3 cups almond milk
1/3 cup ground flaxseed
2 tablespoons agave nectar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
pinch of salt

Topping (we halved the topping as we didn't want to overdo the thing)

1 cup chopped pecans
1 cup raw sugar
1/2 teaspoons ground cinnamon
1/2 teaspoons grated nutmeg
1/4 cup water
1/4 cup oatmeal
20 fresh raspberries or blueberries

Directions:

Cut the loaf of bread into 1/2 inch slices.

Cut the banana into 1/4 inch slices.

Spray a 10x10x2 inch casserole dish with non-stick baking spray.

Layer in the bread and banana slices.

In a large bowl, whisk together almond milk, flaxseed, agave nectar, vanilla extract, ground cinnamon, and grated nutmeg.

Pour or spoon the custard over the layered bread.

Let the casserole sit in the refrigerator for at least 30 minutes or overnight.

Preheat the oven the 350 degrees F.

In a medium size bowl, stir together chopped pecans, raw sugar, cinnamon, nutmeg, and water.

If the mixture is too thin, i.e. not thick and almost syrup like, add in oatmeal.

Evenly distribute the pralines (or walnuts in our case) over the custardy bread.

Bake your Praline French Toast Casserole for 50 minutes to an hour. It may be necessary to place a baking sheet underneath to catch an overflow.

When is done, it will be golden brown, bubbling, and puffed up.

Vegan Peanut Butter Cupcakes with a Cookie Inside!

2013-04-22T14:30:00.000-04:00

These cupcakes were kind of an experiment.

I've always thought that these cupcakes looked spectacular so they were the inspiration you could say.

We ended up baking the cookie dough inside the cupcakes though. Raw margarine is never something I relish eating ;)

Somehow I have less of a problem with eating margarine when it's in the form of frosting. Don't try to make sense of it because I'm pretty sure it doesn't :)

Maybe one day I'll make peace with it and make cupcakes with raw cookie dough.

Peanut Butter Cupcakes
from Vegan Cupcakes Take Over the World

Ingredients
3/4 cup soy milk (we used almond milk)
2 tsp apple cider vinegar
1/2 cup peanut butter
1/3 cup canola oil
2/3 cup granulated sugar
2 Tbsp dark molasses
1 tsp vanilla extract
2 tsp ground flaxseed
1 cup plus 2 Tbsp all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Directions
1. Preheat oven to 350 F. Line muffin pan with cupcake liners or grease with oil like we did.
2. Mix soy milk with vinegar in measuring cup and set aside to curdle.
3. In large mixing bowl, cream the PB, oil, sugar, molasses, vanilla, and ground flaxseed until well combined.
4. Sift flour, baking powder, baking soda, and salt into separate bowl and mix. Add dry ingredients to wet and mix until well combined.
5. Fill cupcake liners two-thirds full --> add one third and place cookie dough ball (recipe below) then put more batter on top. Bake for 23-26 mins. Remove from oven and transfer to cooling rack.

Cookie Dough Scoops
from Vegan Cookies Invade Your Cookie Jar

Makes a little over 2 dozen

Ingredients
1 cup dark brown sugar
2 Tbsp sugar
1/4 cup non-dairy milk
1/2 cup non-hydrogenated margarine, softened
1 1/2 tsp pure vanilla extract
1 3/4 cups all-purpose flour
1/4 tsp salt
1 1/4 cups chocolate chips

1. In large mixing bowl add sugars and milk, use electric beaters to mix until sugars are moistened. Beat in margarine and vanilla, creaming the mixture until combined. Add flour and salt and beat to form a soft, fluffy dough. Use rubber spatula to mix in chocolate chips.
2. Place a sheet of waxed paper onto a baking sheet or cutting board that will fit into your freezer (we used a plastic container). Scoop into balls - whatever size you'd like- and place onto wax paper. We used a teaspoon. Freeze for an hour or until firm. Store extras loosely covered in freezer.

Ganache
from Vegan Cupcakes Take Over the World

Ingredients
1/4 cup soy milk (we used almond)
4 ounces semisweet chocolate, chopped
2 Tbsp pure maple syrup

Directions
Bring milk to boil in small saucepan. Immediately remove from heat and add chocolate and maple syrup. Use rubber heatproof spatula to mix the chocolate until it is fully heated and smooth. Set aside at room temp until ready to use.

Don't judge the ganache by our photos. It only look crusty her because this cupcake was a few days old by the time we photographed it :P

Vegan Red Velvet Cupcakes

2013-04-15T13:34:00.000-04:00

We really have been cupcake fiends lately ever since we got this cookbook.

We had never made red velvet cupcakes before, vegan or otherwise, so we thought it was right about time we gave them a go.

If you've never had them either, they're basically chocolate cupcake (light on the cocoa) with red food dye.

What makes these really special is the frosting. It is seriously velvety soft! It's like a delicate doily that's edible! I don't know how that analogy came to mind but there you have it.

Crimson Velveteen Cupcakes and Old Fashioned Velvet Icing

from Vegan Cupcakes Take Over the World

Ingredients

1 cup soy milk
1 teaspoon apple cider vinegar
1 1/4 cups all purpose flour
1 cup granulated sugar
2 tablespoons cocoa powder, Dutch processed or regular
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
2 tablespoons red food coloring
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 teaspoon chocolate extract
(Chocolate extract is worth the trouble to find, but if you can't, use 2 1/2 teaspoons vanilla and 1/2 teaspoon of almond extract)

Directions
1. Preheat oven to 350 degrees and line muffin/cupcake pans with cupcake liners.
2. Whisk together the soy milk and vinegar and set aside to curdle.
3. Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
4. Add the oil, food coloring, chocolate extract, and almond extract to the curdled soy milk. Whisk well to combine. Gently fold wet ingredients into dry, mixing until large lumps disappear. Do not over mix, otherwise your cupcakes will turn out gummy! Small lumps are okay.
5. Fill cupcake liners about two-thirds of the way full as these cupcakes will rise fairly high. I recommend using non-stick metal pans as opposed to those silicon pans, so the cupcakes will rise properly and not come out lopsided.
6. Place in hot oven and bake 18-20 minutes until done.

Icing Ingredients
2 Tbs all-purpose flour
1/2 cup soy milk
1/4 non-hydrogenated shortening
1/4 margarine
2 tsp vanilla extract
1 cup superfine or castor sugar (we just put regular sugar in the food processor until it looked (damn) fine)

Directions
In a small saucepan over medium heat, whisk together flour and soy milk. Stir constantly 'til mixture starts to thicken and has pudding-like consistency, about 3-4 mins. Remove from heat and allow to cool 2 mins. Transfer to large bowl and cover with plastic wrap, make sure to touch the plastic wrap to the top of the custard to prevent a skin from forming. Allow to cool completely before next step.
Cream together shortening, margarine, vanilla and sugar then beat in cold custard. Beat with electric mixer for 4-6 mins; frosting should become lighter in colour and have creamy texture. Frost once cupcakes have cooled completely.

Vegan Cowboy Cookies

2013-04-11T12:45:00.000-04:00

I have to say I am definitely a cookie lady. Don't get me wrong, I love ALL dessert (well mostly) but nothing consistently satisfies my sweet tooth like a cookie.

Maybe it's the wide variety that exists or the possibility for a wide selection of mix-ins. I think there's a cookie for every person.

For instance, this recipe calls for pecans but we didn't have any on hand so we substituted them with some walnuts. Likewise, if you prefer white chocolate chips or butterscotch chips you can do that. You have the power to make a cookie uniquely yours!

Well to get back to the heart of the matter...

these cookies are delicious, especially when they're still warm from the oven and you can tear off a piece of soft, oat-y goodness with the chocolate chips melting onto your hand.

It's divine.

Also I don't know what it is about these cookies but they just have that classic cookie smell that gets your mouth-watering. I know all cookies smell like cookies but there's something really great about their scent.

This recipe makes a heck of a lot of cookies so it's perfect if you're feeding a large crowd or have a major cookie craving however, we halved the recipe and it turned out fine.

Cowboy Cookies

from Vegan Cookies Invade Your Cookie Jar

Makes 2 dozen large cookies

2 cups old fashioned rolled oats
2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2/3 cup canola oil
2/3 cup sugar
3/4 cup firmly packed brown sugar
1/2 cup nondairy milk
1 tbsp ground flax seeds
1 tsp pure vanilla extract
1 cup shredded coconut
1 cup semisweet chocolate chips
1 cup chopped toasted pecan pieces ( we used walnuts)

1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.

2. In a medium-size bowl, stir together oats, flour, baking soda, baking powder, and salt. Set aside.

3. In a large bowl, beat together oil, sugar, brown sugar, nondairy milk, flax seeds, and vanilla. Fold in half of the flour mixture to moisten, then fold in the remaining half. Just before the mixture is completely combined, fold in the coconut, chocolate chips, and pecans.

4. For each cookie, drop 1/4 cup of dough (about the size of a golf ball) onto cookie sheets. The dough will be sticky and thick. Leave about 2 inches of space between each cookie. Flatten slightly with moistened fingers or the moistened back of a measuring cup; repeat dipping in water for each cookie. Bake for 14-16 minutes until edges start to brown. Let the cookies rest on the baking sheet for 5 minutes then transfer to wire racks to complete cooling.

Chocolate Oreo Cupcakes with Chocolate Frosting

2013-04-09T13:02:00.000-04:00

I think very few things beat chocolate cupcakes with chocolate frosting. So rich and decadent, they're truly the perfect indulgence.

These cupcakes look like they're ready to party!

Maybe they're in celebration mode since I've just finished my winter semester and Caitlin's almost there.

Whether you're looking for a dessert worthy of a celebration or just want to celebrate delicious food these cupcakes are a great way to do so!

For the cake we used this recipe and just add 1 cup of coarsely chopped Oreos or Newman O's to the batter.

Chocolate Buttercream Frosting

from Vegan Cupcakes Take Over the World

Ingredients

1/4 cup margarine, softened

1/4 shortening

1/2 cup unsweetened cocoa powder, sifted

21/2 cups powdered sugar, sifted

3 Tbs soymilk

1 1/2 tsp pure vanilla extract

Directions

Cream margarine and shortening together. Mix in cocoa powder. Add powdered sugar 1/2 cup at a time with a tablespoon of soymilk after each 1/2 is added. When everything is combined, add vanilla and beat until fluffy.

Vegan Chocolate Cupcakes with Mocha Frosting

2013-03-19T18:11:00.000-04:00

As I write this post, I can hear the sounds of spring which get louder and more abundant with each passing day (except for when we get a random snowstorm). Needless to say, I am super happy. Being in university, spring is a bittersweet time because it means finals (aka over 50 pages worth of writing to do in the span of 3 weeks plus regular course work... or for Riley, 5 paintings/art pieces in the same span of time). Anyway, enough with the complaining! These cupcakes help me to enjoy some time away from the books and computer which is much needed and might even become a source of procrastination. Shhh... don't tell!

Vegan Chocolate Cupcakes with Mocha Frosting

Recipe by Post Punk Kitchen

1 cup almond milk (or your favorite non-dairy milk)
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract

1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular (or a mix of both)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 F.

Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla and almond extract and mix well.

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).

Put liners in cupcake pan. Pour in the batter and bake for 16-18 minutes, until a toothpick inserted through the center comes out clean.

Vegan Mocha Frosting
2 cups powdered sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons unsalted butter or buttery spread, such as Earth Balance, at room temperature
1/4 cup hot (120 degrees Farenheit) strongly brewed espresso or coffee
Pinch of salt

In a medium bowl, beat all ingredients except coffee with an electric mixer on low speed until blended. Add coffee gradually until frosting reaches desired consistency. Spread each cupcake with frosting.

Raspberry Walnut Thumbprint Cookies

2013-03-13T09:42:00.000-04:00

We're back again with some thumbprint cookies. Except these ones have more sugar ;)

I'll let you be the judge but I think these might be even tastier. If you are looking for a healthier raspberry thumbprint cookie, check out our earlier post.

It's always a challenge to make an indentation within these cookies without having them fall apart but it's a challenge that I will rise to meet when the reward is tasty cookies!

Raspberry Walnut ThumprintsRecipe adpated from Vegan Cookies Invade Your Cookie Jar

Ingredients
1/2 cup canola oil
3/4 cup sugar
1/3 cup brown sugar
1/4 non dairy milk
1 1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1 2/3 cups AP flour
1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/4 cup finely chopped walnuts
1 cup raspberry jam or preserves

Directions
1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
2. In a large bowl, beat togetherr the oil, sugar, brown sugar, nondairy milk, and vanilla and maple extracts. Sift in flour, cornstarch, baking powder, cinnamon and salt. Stir to form stiff thick dough. If it seems too dry, add a tablespoon for nondairy milk.
3. Pour chopped walnuts into a shallow bowl. Scoop dough with tablespoon and roll into balls, then roll the balls in the chopped walnuts and place on baking sheets 1 inch apart. Make small hole in cookie for jam. Put a generous amount of jam/preserve into the centre of each cookie.
4. Bake for 16-18 minutes until the jam seems mostly dry and the cookies are firm. Allow to cool 5 minutes before moving to cooling racks.
5. Enjoy!

Vegan Vegetable Lasagna

2013-03-11T11:44:00.000-04:00

I have a feeling this lasagna is going to be on heavy rotation. It is delicious and surprisingly easy to make considering it's a lasagna and all!

It even has mushrooms in it and I don't mind at all! And I am definitely not president of the mushroom lovers club so that's saying something.

There's lots of veggies therefore lots of nutrition :) but not only that, it's huge on flavour! It gets ya in the jowls, you know what I mean? haha

Definitely try this recipe out!

Vegan Lasagna

from 86 lemons via oh she glows

Basil Cashew Cheeze Sauce
Ingredients

¼ cup vegetable broth or water (or more as needed)¼ cup fresh lemon juice½ cup nutritional yeast* (gives the cheese flavor)¾-1 tsp kosher salt (or to taste) + freshly ground black pepper½ tsp onion powder (optional)1 Tbsp Dijon mustard2 garlic cloves, peeled1½ cups fresh basil leaves (lightly packed)1 cup raw cashews, soaked in water for 30 mins or overnight

Drain and rinse the soaked cashews. Add all ingredients (in the order listed) to a high-powered blender and blend until smooth.

Ingredients for Lasagna

½ Tbsp extra-virgin olive oil
3 garlic cloves, minced
1 sweet onion, chopped
2 zucchini, chopped
8 oz. package of sliced baby bella mushrooms
1 large or 2 small red peppers, chopped
1 large handful of spinach
salt, pepper to taste
1½ jars of pasta sauce (we used the White Linen variety)
1 box of oven-ready lasagna noodles (no boiling required)
Lemon Basil Cheeze Sauce (from above)
1½ cups cheddar Daiya cheese shreds

Preheat oven to 400°F. In a large skillet, add oil, onion and garlic; sauté over low-medium heat for 5 minutes. Add zucchini, mushrooms, peppers; sauté for 10 more minutes. Add spinach; sauté for 5 more minutes.

Pour about a cup or so of pasta sauce into a 9×13 pan and spread it evenly. Add a layer of noodles, then half the Lemon Basil Cheeze Sauce, then half the vegetables.

Repeat layers of pasta sauce, noodles, cheeze sauce, veggies. Add another layer of pasta sauce, then sprinkle Daiya Shreds on top.

Cover with foil and slice a few small vents using a sharp knife. Bake for 40-45 minutes. Remove foil and broil for 5 minutes on medium, watching closely so as not to burn the edges.

Vegan Rocky Road Bars

2013-03-08T10:43:00.000-05:00

THESE!

This is what I have been craving without even knowing it!

Rocky road bars were one of my favourite things as a child but they sort of dropped out of my thoughts for the longest time (we're talking years here!) until Caitlin bought me some Dandies Vegan Marshmallows for Valentine's Day :) - best sister evarr!!

I think the cuteness of these with the sprinkles and the marshmallows peeking out just speaks for itself. Because you know cuteness = yummy ;)

The original recipe didn't have a graham crust but we added one because we wanted a little crunch. So we just layered some crackers in the bottom of the dish before getting everything else together.

You can omit the graham crackers to make these gluten-free.

No Bake Rocky Road Squares

adapted from The Misfit Baker

6 tbsp Melted Coconut Oil

1/4 tsp Salt (omit if using salted peanut butter)

3 cups Semi-Sweet Chocolate Chips

1 cup Smooth Natural Peanut Butter

2 tsp Vanilla Extract

4 cups Crisp rice

3 cups Vegan Marshmallows

Sprinkles (optional but not really...j/k)

Directions

Grease a 13 x 9 inch baking pan. Set aside.

In a large pot, stir the salt into the oil. Add the chocolate chips and melt over low heat, stirring constantly. Add peanut butter and stir until smooth and well mixed.

Remove from heat and stir in vanilla. Add cereal and marshmallows and quickly stir in, until completely coated… Avoid over stirring, as your marshmallows may dissolve.

Press chocolate mixture into the prepared pan over top of graham crackers. Garnish with sprinkles.

Refrigerate for 30 – 60 minutes until firm

Slice and serve.

Store in the refrigerator.

Tori's Bakeshop

2013-03-06T10:11:00.000-05:00

Here are some delicious treats from Tori's Bakeshop located in the beach area of Toronto. This is a vegan, refined sugar free and organic bakeshop, as it says on the website.

Pictured above we have (from left to right) a pumpkin cupcake, a coconut cupcake, a vanilla doughnut, and a lemon cupcake. Although the treats change everyday there is a good chance you might come across one of these goodies if you were to stop in. I know we've been there quite a few times and there's always been a doughnut for sale, although the sprinkles and icing vary :)

Everything we've ever had from Tori's has been delicious. Out of the cupcakes here my favourite was probably the lemon followed by the pumpkin in close second and then the coconut. None of them were "bad," I just found the coconut cupcake to have the least flavour overall. OMG the doughnut is sooo tasty. It's our favourite by far! And I'm pretty sure it's gluten-free which is so surprising because most things gluten-free taste a little wonky to me, not gonna lie. But this doughnut has a yummy vanilla flavour (that isn't too strong I'll add) and wonderful texture.

If you have the chance you should definitely stop by Tori's Bakeshop - you won't regret it!

Vegan Chewy Chocolate Chip Cookies

2013-02-25T16:32:00.000-05:00

I'm kind of over winter now. Not that I was ever into it but... enough is enough! I miss the green grass, not being snow-blinded, birds chirping, and fun times outside without having to wear 65384 layers.

To console myself as I wait for warmer temperatures and the beauty of spring I bake. We definitely bake a LOT more in the winter months especially around January and February. That's when morale is low (aka the massive pile school work makes you want to crawl into the fetal position for a little bit) and sugar is the only fix. These cookies have lots of sugar. That's a good thing. They are bordering on brookie (brownie-cookie) because of their awesome chewiness. So good! And easy (mega bonus!).

P.S. We love PPK. Thanks for this recipe!

Vegan Chewy Chocolate Chip CookiesRecipe by Post Punk Kitchen

Ingredients

3/4 cup canola oil
2 cups granulated vegan sugar
2 teaspoons vanilla
1/2 cup soymilk
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

1 tablespoon + 1 teaspoon whole flax seeds
2 cups all purpose flour

Directions

Preheat oven to 350 F. Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.

In a large bowl sift together flour, cocoa, baking soda and salt.

In a seperate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.

Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.

Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.

Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.

Thumbprint Cookies

2013-02-18T11:12:00.000-05:00

These are cookies would be a nice afternoon snack.

They aren't too sweet but seem hardy, like something you'd eat to get you through that two o'clock sleepy time. Not that I know anything about that... ;)

Have some jam on hand so you can always add a little extra.

Peanut Butter Thumbprint Cookies

adapted from This Is My Inspiration

Ingredients

1 cup whole-wheat flour

1 tsp baking soda

2 tbsp peanut butter

2 tbsp Maple Syrup

½ cup non dairy milk (I used almond milk)

2 tsp vanilla

2 tbsp sesame seeds

2 tbsp shredded unsweetened coconut (I omitted this)

1.5 tbsp of your favourite vegan Jam (I used raspberry)

Method

1. Preheat the oven to 200 degrees celcius/ 392 degrees fahrenheit

2. Mix the peanut butter, maple syrup and vanilla together to form a smooth paste

3. Add the flour, baking soda, sesame seeds and stir together

4. The dough will be really stiff, so add a little of the milk until it comes together into a pliable dough

5. In a baking tray lines with baking parchment, form the dough into 8 balls and press down in the centre with your thumb to make an indentation

6. Bake in the oven for between 7 and 12 minutes (keep checking, the cookies should be lovely and golden

7. Remove from the oven and let cool

8. Using a teaspoon pop a little blob of jam in the indentations to fill them

Enjoy!

Oat and Almond Pancakes

2013-02-15T12:28:00.000-05:00

I have been a little wary of pancakes lately. Oftentimes, our pancakes turn out to be rather dense which in turn is a bit heavy on your stomach, especially when eating them for breakfast.

But pancakes are an important aspect of life so we had to find a satisfying recipe. And that we did!

However, these pancakes were quite fluffy while being rather satisfying at the same time.

We made our own almond flour resulting in a few crunchy bits in the pancakes, which can be a little unexpected in a fluffy pancake, but as long as you're reassured by your sister (or whoever) that the crunchy bits are supposed to be there you'll feel a lot better about them.

Almond and Oat Pancakes, Vegan

Ingredients

1 cup of whole wheat flour
1/4 cup of oats
2 tablespoons of sugar
3 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
3 tablespoons of almond flour
1/2 teaspoon of vanilla extract
1 1/4 cup of almond milk
1 tablespoon of applesauce

Directions

Mix dry ingredients together then add in wet ingredients. Allow pancake mixture to rest for a minute or two. Add non-stick spray to the pan and drop batter onto pan. Cook until lightly golden on both sides.

These pancakes are delicious with jam or syrup!

Banana Split Sundae Cupcakes

2013-02-11T14:18:00.000-05:00

Oooo these cupcakes were good!!!! And so cute to look at!!

These would be a tasty treat for your Valentine...or your belly. Maybe your belly is your Valentine, no judgement.

The cupcake is sweet, the frosting is sweet (but not too sweet), they're just scrumptious!

If you would like access to an array of vegan cupcake recipes Vegan Cupcakes Take Over the World is something to look for.

Simple Banana Split Cupcakes
Recipe from Vegan Cupcakes Take Over the World

Makes 12 Cupcakes

1 Batch Golden Vanilla Cupcakes, cooled (air conditioners cool more than people)

1/2 Cup Chococlate Chips, melted (or pre-made chocolate sauce)

2 Tbs Soymilk

Banana Buttecream

Sprinkles

Banana Buttercream Frosting

1/2 Cup Earth Balance, softened

1/2 Cup Non-Hydrogenated Vegetable Shortening, softened

1 Ripe Banana

3/4 Box Powdered Sugar

Bake and cool cupcakes. Place chocolate chips and soymilk in a double boiler and melt slowly, whisking until smooth. Set aside. Whip frosting ingredients together until smooth and airy; use a stand mixer if available.

Frost cupcakes. Drizzle with chocolate sauce and sprinkle with goodies, if using. Use extra banana slices or dried banana chips for an extra garnish.

Caitlin got this book for Christmas. This is the first recipe we've tried but if these are an indication of what is to come....I better start investing in larger pants.

Graham Cracker Chocolate Chip Cookies

2013-02-10T14:12:00.000-05:00

This is a cookie inside a cookie situation but not the typical kind. Well, I guess if you can all graham crackers cookies...I think I will.

There's actually ground up graham cracker inside these babies.

I think the graham cracker flour we'll call it gives these cookies their chew as well as a subtle honey flavour.

This is probably one of our top cookie recipes if not just for the chewiness.

Love is in the air and we love these cookies!

Graham Cracker Chocolate Chip Cookies

Adapted from Quiche-A-Week

Ingredients

9 graham cracker sheets, divided
1/2 cup chickpea flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
3/4 cup sugar
2 tbs brown sugar
1/2 cup peanut butter (natural is best because of all the sugar in the recipe)
1/3 cup unsweetened applesauce
1 tbs ground flax seed mixed with 3 tbs water
1/2 tsp vanilla extract

Slightly less than a cup of chocolate chips

Directions

Take 7 graham cracker sheets and grind them to a powder-like consistency in a food processor. Sift your flour, graham cracker powder, baking powder and soda, and salt together in a medium bowl.

In an electric mixer, “cream” your peanut butter and brown and white sugars. Add the flaxseed/water concoction and mix. Scrape down the sides and add the applesauce. Mix. In goes the vanilla.

Break up the remaining 2 graham cracker sheets into small pieces. Mix the pieces of graham cracker and the chocolate into the cookie dough by hand. Set in the freezer while you heat your oven up to 350 degrees.

Line a cookie sheet with parchment paper or Silpat. Scoop dough onto cookie sheet. Press down to flatten them a bit. Bake for 12-14 minutes or until the edges are lightly browned. Cool a bit on the sheet. Cool completely on a cookie rack.

Enjoy!

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Bunner's Treats

2013-02-09T13:58:00.001-05:00

Just the other night, our wonderful mom bought these Kitchen Grrrls some treats from the vegan and gluten-free bakeshop Bunner's located in the Junction in Toronto.

We had been longing to try Bunner's for a while now and it was just so thoughtful of our momma - she's the best.

The bestowing of these treats also coincided with the Season 4 premiere of Community. Sooooo happy it's back!! It's been too long and it felt really good to watch it!! As I've said before, if you haven't seen it, I suggest you do :D

Seasons 1 and 2 make me so happy.

Look at how cute that cupcake looks!

I must be honest though...I found the frosting to be a little too sweet for me and the cupcake itself to be a little dry and flavourless. Yikes! But it is the truth, it's all about integrity folks - who are you without it? HA.

The tart had a subtle coconut flavour but lacked any sweetness. The crust had a nice texture but no sweetness once again. Normally I would be fine without sweetness in a dessert crust, as long as the filling makes up for it :)

Unfortunately, Bunner's did not satisfy as much as we would have hoped and at the price point it's a little too rich for our blood.

Vegan Quesadillas

2013-01-29T10:36:00.003-05:00

I've never been much of a quesadilla person, always too much cheese for me and since we've gone dairy-free for the last 6 months the likelihood of having them any time soon seemed slim to none.

However, last week something strange happened - I was craving quesadillas.

We realized that with the awesomeness that is Daiya cheese, it was possible that we could make ourselves some quesadillas with just the right amount of dairy-free cheese.

Golden exterior and melty insides

We so thoroughly enjoyed our meal of quesadillas that we had them again this Saturday!

Close-up on all that veg. Delish!

This is truly a snap to prepare and you can use whatever you having lying around in your fridge to make it happen.

There's no recipe really and aren't those always the best kind of recipes ;)

Guidelines

We used smal bell peppers (whatever colour you prefer), onion, broccoli, corn, and black beans. And the cheese of course!

Just heat a pan with olive oil, toss in your thinly sliced onion and cook until softened. Next throw in your sliced peppers (we used 2) and chopped broccoli and let those things caramelize a bit. Then add the corn and black beans until they're warmed through.

Put a little oil or margarine in a frying pan, toss in your tortilla, add cheese, then veg and little extra cheese if you want. You may also want to add a few spinach leaves in there, too. Fold the tortila over and make sure to brown the other slide.

Cut and serve with salsa.

And most importantly,

ENJOY!

Nanaimo Bars - A No-Bake Treat

2013-01-25T09:59:00.000-05:00

Nanaimo bars are quite possibly the best no-bake treat in existence. And there isn't even a peanut butter and chocolate combo going on here!

We were new to the whole nanaimo bars creation but we were not new to eating nanaimo bars. No no, this was my favourite treat to order when I went to Tim Hortons as a child...I don't even think they sell nanaimo bars there any more...oh, how things change.

If you're worried that you aren't up to the task of making nanaimo bars well think again because these are quite easy to make surprisingly.

And the best part? They are vegan! Who knew custard powder was vegan? Not I.

Well... not all custard powders are created equal, it must be the Bird's variety if you'd like the treat to be vegan.

Having said that, you can easily substitute non-vegan margarine or butter and regular chocolate chips.

Oooo the crisp chocolate layering giving way to sweet custard filling and soft bottom layer is just beautiful.

Something that makes these bars really special is the addition of cocoa nibs. They add a nice crunch and a little bitterness that balances out the sweet custard.

We used two recipes for our bars.

Note that there is a little bit of a discrepancy between the two recipes as this base recipe calls for a 9" pan where the custard and topping calls for an 8" pan. We used a 9" pan and it turned out fine for us, maybe a little thinner than the average Nanaimo bar but still delicious. We are in no way saying you must use the two different recipes, you may follow a single recipe if preferred. We just liked the base of Go Dairy Free but didn't have any vegan cream cheese that the custard calls for.

Nanaimo Base from Go Dairy Free

1/4 cup water
1 tablespoon flax seed
1/3 cup vegan margarine
1/4 cup brown sugar
2 1/2 tablespoons agave nectar, maple syrup, or brown rice syrup
5 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
2 cups vegan graham cracker crumbs
1/2 cup unsweetened shredded coconut
1/2 cup chopped roasted cocoa nibs
1/2 cup chopped walnuts, toasted

Custard layer and Chocolate Coating from The Vegan Cookbook Aficionado

Custard

2 tablespoons custard powder
2 tablespoons coconut milk
1/4 teaspoon vanilla extract
1/4 cup vegan margarine, softened
2 cups icing sugar

Chocolate Coating

4 ounces semi sweet chocolate
1 tablespoon coconut oil

Directions

Process the water and flax seed in a blender until it is thick and foamy. Set aside.

In a saucepan over low heat, combine the margarine, brown sugar, syrup, cocoa, and flax seed mixture. Stir until the consistency is thick and custard-like. Stir in the vanilla. Set aside.

In a medium bowl, combine the graham cracker crumbs, coconut, cocoa nibs, and nuts. Add to the mixture in the saucepan, and mix well. Pack the mixture into an oiled 9-inch square cake pan lined with baking parchment cut to fit. Set aside.

Cream together margarine, coconut milk, vanilla and custard powder. Add the icing sugar and mix until smooth. Spread over bottom layer, than place in fridge to chill.

In a double boiler, melt 4 squares of semi sweet chocolate and 1 tablespoon of margarine over low heat. Let cool, then while cool but still liquid, take your chilled bars out of the fridge and pour your chocolate on using your offset spatula. Put it in the fridge to chill for one hour.

Cut into squares when the chocolate is hardened but not too cold, otherwise the chocolate will crack.

Enjoy!

The Busy Life

2013-01-23T09:10:00.000-05:00

Sorry for the lack of posts. Life is nothing shy of totally-crazy-wild busy. School has been ultra busy for the both of us and one of us is now sick with that nasty cold/flu going around Toronto. We hope to be back in a few or so. We have made goodies but haven't had time to post. C'est la vie!

xoxo Caitlin and Riley

Banana Chocolate Chip Cookies

2013-01-05T15:40:00.004-05:00

Happy New Year everyone! Hopefully 2013 is shaping up to be an excellent year for everyone, even if we're only five days into it ;)

We had some bananas hanging around in our fridge from 2012 so I thought it best to use them up; tie up those loose ends.

The banana flavour in these cookies isn't overpowering. Lately I haven't really been digging the banana flavour in baked goods so it was definitely a pleasant change.

These are hearty and satisfying without being overly sweet. You can see there is very little sweetener but I think it is just the right amount.

And to explain the flowery, pink background....I've been feeling inexplicably springy lately, as in I feel like spring is just around the corner...it's strange but nice :)

Banana Chocolate Chip Cookies
adapted from Minimalist Baker

Ingredients

2 very ripe medium bananas
1 tsp baking soda
1/2 tsp baking powder
pinch sea salt
2 Tbsp flax seed
1 tsp vanilla extract
2 Tbsp almond butter
2 Tbsp agave nectar or maple syrup (used hazelnut flavoured agave)
2 Tbsp extra virgin olive oil (we used canola)
1 cup whole wheat pastry flour
3/4 cup rolled oats
1/2 cup semisweet dairy-free chocolate chips or chopped dark chocolate
optional: turbinado sugar for topping (used brown sugar)

Directions

1. In a large bowl, mash the banana then add baking soda, baking powder, salt, flax seed, vanilla extract, almond butter, agave nectar, olive oil and stir with a wooden spoon until well combined.

2. Add in the whole wheat pastry flour using the spoon and level method (as opposed to using the measuring cup as a scoop and then leveling), and rolled oats and stir. It should be wet and sticky, but if it appears runny, add another 1/4 cup or more of oats.

3. Add most of the semisweet chocolate chips and stir until just combined. Cover and refrigerate for 20 minutes while preheating oven to 375 degrees.

4. Scoop slightly rounded 1 Tbsp measurements of the batter and drop onto a baking sheet lined with parchment paper or a non-stick silicon baking mat. Space about 1 inch apart, then slightly press down with back of spoon and sprinkle with brown sugar.

5. Bake for 10-11 minutes or until they appear set. You aren’t going for brown edges – you want them moist and just cooked. Let cool slightly on cooling rack. Enjoy!