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  • Vegan Strawberry Muffins

    Vegan Strawberry Muffins

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    Ingredients


    Original recipe (1X) yields 24 servings

    • cooking spray

    • 2 cups soy milk

    • ¾ cup unsweetened applesauce

    • 2 tablespoons white vinegar

    • 4 teaspoons vanilla extract

    • 2 ½ cups white whole wheat flour

    • 2 cups turbinado sugar

    • 1 cup whole wheat flour

    • 1 cup rolled oats

    • 2 teaspoons baking soda

    • 1 teaspoon salt

    • 1 cup diced strawberries

    Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins with cooking spray.

    2. Mix soy milk, applesauce, vinegar, and vanilla extract together in a bowl.

    3. Sift white whole wheat flour and whole wheat flour together into a separate bowl. Add oats, baking soda, and salt in a separate bowl. Mix in soy milk mixture until smooth. Let batter sit for 5 minutes.

    4. Fold strawberries into the batter. Fill muffin tins 2/3 full of batter.

    5. Bake in the preheated oven until muffin tops are brown and sides pull away from the tin, 30 to 40 minutes.

    Nutrition Facts (per serving)

    155 Calories
    1g Fat
    35g Carbs
    4g Protein
    Nutrition Facts
    Servings Per Recipe
    24
    Calories
    155
    % Daily Value *
    Total Fat
    1g     		1%
    Saturated Fat
    0g     		1%
    Sodium
    219mg     		10%
    Total Carbohydrate
    35g     		13%
    Dietary Fiber
    3g     		11%
    Total Sugars
    18g
    Protein
    4g     		7%
    Vitamin C
    4mg     		5%
    Calcium
    24mg     		2%
    Iron
    1mg     		8%
    Potassium
    188mg     		4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

    (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Lemon Butter Quinoa with Grilled Corn

    Lemon Butter Quinoa with Grilled Corn

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    A delicious side dish bursting with fresh flavors!

    Ingredients:

    • 1. 2 ears corn
    • 2. 1 cup quinoa (any color)
    • 3. 1 small lemon
    • 4. 2 tablespoons vegan butter
    • 5. sea salt
    • 6. 1/2 bunch scallions
    • 7. 5 mini peppers

    Instructions:

    1. Shuck and rinse corn, then cook. You can boil but I recommend grilling them over medium for about 20 minutes, flipping once.
    2. Rinse the quinoa then place in a pot. In a measuring cup, add the juice and zest of 1 lemon, 2 tablespoons vegan butter, then fill with water up to the 2 cup mark. Pour into the pot with the quinoa and add a pinch of salt, cover and bring to a boil. Reduce heat and let simmer for 15-20 minutes, until the liquid is gone.
    3. Slice the scallions and set aside. THINLY slice the peppers and add to the pot for the last 5 minutes or so.
    4. Slice the corn off the cob and stir in. Taste and add S&P as needed. Top with the scallions before serving.

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  • Popcorn Tofu Chikin & Sauteed Veggies

    Popcorn Tofu Chikin & Sauteed Veggies

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    This is the perfect vegan recipe! The popcorn chikin is crunchy, the sauteed veggies are savory, the sauce is tangy, the nutritional yeast gives it a hint of cheesiness, and I wash it all down with a refreshing glass of apple cider soda. It’s really perfect.

    Ingredients:

    • * 1 tbsp vegan mayo (just mayo i a good brand)
    • * 1/2 tbsp cholula hot sauce
    • * optional: brown rice or quinoa
    • * 1-2 tbsp apple cider vinegar

    Instructions:

    1. Take 8 oz firm tofu and cut into small blocks. Heat a thin layer of extra virgin olive oil (or coconut oil) in a large pan on medium heat. Take a bag of garbanzo bean flour (you can find in the bulk foods section of Whole Foods, Central Market, and Natural Grocers) and add the tofu squares to it, tossing around until they are completely coated. Place each square in the pan, and shake salt and garlic powder over them. Turn heat down just a tad and let cook about 5 minutes per side or until a nice golden brown. Flip over and repeat, adding more oil if necessary.
    2. In a separate pan, saute 1 very thick slice of chopped red or white onion in a little bit of oil. Once they start to brown, add in sliced mushrooms and spinach. Sprinkle salt and garlic powder to taste. Let saute on med-low heat for about 10 mins.
    3. I recommend serving this dish over a bed of brown rice or quinoa. I like to spoon the sauteed veggies out first, then the popcorn tofu chikin. Top with a generous amount of nutritional yeast.
    4. To make magic sauce: take 1 tbsp of vegan mayo (Just Mayo is a good brand), mix in about ½ tbsp of Cholula Hot Sauce and stir together. I usually add a splash of water to thin it out and make it more saucy. Add more or less Cholula depending on how spicy you want it.
    5. To make apple cider soda: pour 1-2 tbsp of organic apple cider vinegar into a glass and fill it the rest of the way with filtered water. If you aren't used to consuming apple cider vinegar, just start with a little bit. It can take some adjusting for your taste buds. If it's too tart for you, try adding a dash of stevia.

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  • Baked Toaster-Like Pastries

    Baked Toaster-Like Pastries

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    “These are very easy to make and you can substitute anything for the preserves. Different flavors or peanut butter maybe?”

    Ready In:
    22mins

    Ingredients:
    4

    • 1

      cup whole wheat flour
    • 1⁄2

      cup vegan margarine (earth balance)
    • 1⁄4

      cup water (maybe less)
    • 6

      tablespoons apricot preserves

    directions

    • Preheat oven to 350.
    • Grease or flour a cookie sheet and set aside.
    • In a bowl, combine the flours (you can use whatever flour you want).
    • Add the margarine and cut into flour with pastry cutter or fork, adding water as needed.
    • Divide dough into 4 equal sized balls, and on a floured surface, roll each out one at a time into a rectangle shape.
    • On one half of the rectangle, spread about a tablespoon and a half of filling, leaving an edge of dough visible.
    • Fold dough over to cover the jam and use a fork to connect the edges.
    • Place them on the cookie sheet and bake for 12-18 minutes.

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    RECIPE SUBMITTED BY

    I’m a hugeeeeeee foodie that will try anything. I’m very eclectic and experimental when it comes to food.

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  • Boiled Artichoke With a Garlic Butter Dipping Sauce

    Boiled Artichoke With a Garlic Butter Dipping Sauce

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    “Very easy instructions for how to boil an artichoke and make a tasty dipping sauce.”

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  • Elote (Mexican Corn)

    Elote (Mexican Corn)

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    Living in the southwest taught me to really appreciate Mexican food.  So many tasty dishes, prepared with fresh ingredients.  One of my last weekend getaways before moving back to Toronto was to Sedona Arizona, the land of red rock, and home of Elote Cafe, a southwestern restaurant serving up classic Mexican with a twist.  No reservations + delicious food = 3.5 hour wait.  Luckily the bar was open and they gave away free spicy popcorn.

    fresh corn in husks

    Elote is a Mexican street food where the corn on the cob is slathered in mayo, and seasoned with some variation of lime, chili, cheese.  At Elote Cafe, they serve it with cut kernels in a bowl and crispy corn tortillas chips for scooping.  The servings were so huge that we barely touched our also gigantic entrees.  Elote also sells a cookbook with their signature recipes which we bought and chef Jeff Smedstad kindly signed for us. You can buy in here.

    elote ingredients close up

    The base of this dip is mayo – a condiment that, generally speaking, grosses me out.  The only exception is tartar sauce and my aunt’s chicken salad sandwiches.  Weird right?  But anyhow, I used a vegan mayo for this so it’s great for those who are vegan, allergic to eggs, or grossed out by regular mayo.  The parmesan cheese and chopped coriander are for garnish and completely optional.  I’ve served elote both with and without and nobody notices, mainly because they’re too busy dipping their corn chips into the corn dip (dare I say it’s ‘corn porn’).

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  • Vegan Mashed Broccoli

    Vegan Mashed Broccoli

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    Ingredients:

    • * 2 head of broccoli
    • * 1/3 cup of water
    • * 1/4 tsp sea salt
    • * 1/4 tsp black pepper

    Instructions:

    1. Boil/Steam broccoli in a pot with water, until soft.
    2. Use an immersion blender or Vitamix to blend broccoli, water, salt and pepper.
    3. Season with additional salt and pepper if needed.

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  • Vegan Hot Cocoa

    Vegan Hot Cocoa

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    “My non vegan boyfriend and I love this.”

    Ready In:
    10mins

    Ingredients:
    4

    • 2

      tablespoons cocoa
    • 1

      tablespoon sugar
    • 1

      cup soymilk (you can try any flavor)
    • 2

      teaspoons vanilla

    directions

    • Add all ingredients in a saucepan.
    • Stir over medium heat until warm throughout.
    • Serve in two holiday-decor mugs. :).

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    RECIPE SUBMITTED BY

    I’m a hugeeeeeee foodie that will try anything. I’m very eclectic and experimental when it comes to food.

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  • Vegan Tzatziki

    Vegan Tzatziki

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    “This Greek dip is just wonderful! It makes a perfect accompaniment to barbecued food…”

    Ready In:
    2hrs 15mins

    Ingredients:
    9

    • 12

      ounces firm silken tofu (1 box)
    • 3

      tablespoons lemon juice, freshly squeezed
    • 1

      tablespoon white wine vinegar
    • 1⁄2

      teaspoon salt
    • 2 -3

      garlic cloves, chopped
    • 2

      tablespoons olive oil


    • pepper, to taste
    • 1

      cucumber, seeded and grated
    • 1

      tablespoon chopped fresh dill (optional) or 1 tablespoon of fresh mint (optional)

    directions

    • In a blender/food processor blend silken tofu, lemon juice, vinegar and 1/2 tsp salt. When creamy, add chopped garlic and oil. Blend again.
    • Taste, add pepper to taste and more salt if needed. Set aside.
    • Squeeze the grated cucumber between hands. (Squeeze out as much water as possible.).
    • Add cucumber (and herbs, if using) to tofu dip, and stir to blend.
    • Cover and refrigerate for at least 2-3 hours.

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    RECIPE SUBMITTED BY

    I am a vegan – and I love it 🙂

    My favorite cuisines are Mexican/American and Asian.

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  • Garlic Roasted Potatoes

    Garlic Roasted Potatoes

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    Difficulty: Easy

    Serves 4

    If somebody tells you that they don’t like roasted potatoes they’re either lying or their tastebuds are broken because potatoes are one hundo percent the best thing on the planet. Chuck ’em together with garlic and you’ve got yourself the most ultimate side dish.

    Garlic Roasted Potatoes

    Ingredients

    • 1kg mini red potatoes
    • 1/4 cup olive oil
    • 2 cloves garlic, finely chopped
    • 2 tablespoons nutritional yeast
    • Salt to taste
    • Vegan sour cream and chives to serve

    Garlic Roasted Potatoes

    Method

    1. Preheat the oven to 200°C and line a baking tray with baking paper.
    2. Chop the potatoes in to bite-sized chunks and either par boil or microwave on high for 4 minutes.
    3. Throw the potatoes in a large bowl, drizzle with oil and then coat with the garlic.
    4. Pour the potatoes onto the baking tray and be sure to scrape out all remaining garlic.
    5. Bake for 35 minutes or until golden brown.
    6. Remove and sprinkle with nutritional yeast and salt.
    7. Serve immediately with vegan sour cream and chives (if you choose.)

    Garlic Roasted Potatoes

    Garlic Roasted Potatoes

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