Pulled BBQ Tofu and Dijon Coleslaw

Post by Aine Davis

I’ve always loved BBQ sauce but kind of low-key thought that unless you’re putting it on meat, it’s off-limits. But dang, it’s so good and is usually vegan-friendly! Just check the ingredients first if you opt for a store-bought version.

This is my favourite thing to make in the summer. Eat it outside, pair it with a cider and you’re good to go.

FOR THE BBQ TOFU…

INGREDIENTS:

• 1 standard pkg extra firm tofu
• 1 cup organic ketchup
• 3 tbsp wheat-free tamari
• 2 tbsp crunchy dijon mustard
• 2 tbsp Sriracha or hot sauce of your choice
• 1 tbsp apple cider vinegar
• 2 tsp onion powder
• 2 large cloves of garlic, minced
• 4 dashes liquid smoke
• Salt and pepper, to taste

DIRECTIONS: 

1. Preheat oven to 350F.
2. Press tofu to remove any excess water.
3. Cut tofu into thin, rectangular slices.
4. Mix remaining ingredients together to make BBQ sauce.
5. Marinade tofu in half of BBQ sauce for at least 30 minutes.
6. Once tofu is done marinading, place slices on greased pan and bake for 20 minutes.
7. When tofu is done, remove from oven and rough chop into much thinner slices.
8. Mix in remaining BBQ sauce, let cool.

FOR THE DIJON COLESLAW:

INGREDIENTS…

• 1 head cilantro, roughly chopped
• 2 cups purple cabbage, roughly chopped
• 1/2 cup vegan mayonnaise
• 1/2 cup crunchy dijon mustard
• 2 tbsp Sriracha or hot sauce of your choice
• Juice of 1 lemon
• Salt and pepper, to taste

DIRECTIONS…

1. Whisk vegan mayonnaise, crunchy dijon, Sriracha, lemon juice, salt and pepper in bowl until sauce-like consistency is reached.
2. Mix chopped cilantro up together with chopped cabbage.
3. Pour the sauce over the cilantro and cabbage. Mix together well. Set aside in the refrigerator until ready to serve.

TO SERVE: 

Serve equal parts BBQ tofu and coleslaw up on your favourite gluten free (and vegan) bun.

Makes 2 servings.

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.

Ingredients…

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

Other:

• 3 large potatoes
• 1/2 bag shredded vegan mozzerella “cheese” of your choice (I used Daiya)
• Sea salt and black pepper, throughout

DIRECTIONS…

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.

 

Mini apple pies (raw)

Post by Megan Stulberg

This were so good. Like, TOO good. Is there such thing? Well if there is, these are exactly that! I made these little food dudes a while back. I prefer making bite-size versions of desserts because I honestly tend to just make a huge mess whenever I attempt to slice into a large cake or whatever, but you could totally modify this easily by using a pie pan instead!

Ingredients…

• 3 medium apples, peeled + chopped into small chunks
• 2 cups pitted dates, soaked overnight
• 1 cup raw almonds (walnuts work)
• 1 cup water
• Pinch cinnamon
• Pinch nutmeg
• Pinch sea salt

Directions…

1. Line a muffin tray with plastic wrap or long, thin strips of wax paper (the latter is easier).
2. Use a high-speed blender or food processor to combine almonds with 1 cup pitted dates. Press mixture firmly into each muffin cup to form base/crust. Pat down with fork if needed. Set aside in freezer for at least 30 minutes.
3. While crusts are setting, prep the apple pie filling! Combine remaining dates with water, cinnamon, nutmeg and sea salt in blender into a sauce that’s gooey and semi-liquid in consistency (think caramel). Peel the apples and cut into small, bite-size chunks. Mix everything together in bowl (or if your blender has a removable blade, combine in there and save yourself from doing extra dishes) until the apple chunks are thoroughly coated in the sauce.
4. Remove muffin tray from freezer. Pop crusts out of each cup and place on large cutting board or plate. Spoon filling into each cup so that it’s full well over the top of the crust, but the sauce isn’t overflowing over the side.
5. Place back to freezer at least 1 hour to set. When ready to eat, partially thaw and serve immediately. Enjoy cold! You could even top with a dollop of coconut whipped cream.

Makes approximately 9 individual treats.

Rice Bowl with Tofu in a Thai Peanut Sauce

Post by Megan Stulberg

My boyfriends works at PETA, which is basically a Vegan Girlfriend’s dream. He’s pretty great, for many reasons, but a bonus is that he used to do cooking videos for PETA2. I’m not going to link to it because he’d probably kill me, but there’s a super cute one he did about peanut butter a few years back and this sauce is in it. We made it together last month, and then I further modified it for this dish.

INGREDIENTS: 

For the sauce…

• 3/4 – 1 cup light coconut milk
• 1/3 cup organic smooth peanut butter
• 2 limes, juiced
• 2 tbsp gluten-free soy sauce
• 1 tbsp garlic powder
• Black pepper and sea salt, to taste

For the rest of it…

• 1 block extra-firm tofu (non-GMO if possible)
• 1 cup texmati rice
• Handful of fresh cilantro, chopped
• Lime slices, for garnish
• 2 tbsp cold-pressed EVOO

DIRECTIONS:

1. Prepare tofu by pressing tofu in paper towel to remove excess moisture.
2. Bring a pot of water (1 3/4 cup) to boil. Add rice, lower heat, then leave covered to cook for approximately 15 minutes. Every few minutes, stir rice with wooden spoon to prevent sticking. Remove from heat once all water has evaporated and set aside to cool.
3. While rice is cooking, slice tofu into bite-size cubes. In large saucepan on high heat, add olive oil and wait for it to sizzle. Reduce to low heat, then add tofu to pan. Let tofu fry, flipping occasionally.
4. Begin the sauce! Add coconut milk to another saucepan on medium heat, then lime juice, garlic powder, salt, pepper and soy sauce. Stir peanut butter like CRAZY before adding it — seriously, this is important or else it’ll be a pain to combine! Also, make sure the peanut butter is room temperature, or even pop it in the microwave for a few to melt it a bit. Anyways, add peanut butter by the tbsp, stirring as you go. The end result should be a creamy, pourable sauce.
5. If tofu isn’t browned yet, raise to high heat for a minute or so. Add tofu to the other saucepan and thoroughly coat tofu in the peanut sauce.
6. Serve tofu on a bed of rice, topped with fresh cilantro and lime slices for garnish.

Yum! Makes 4 lunch servings or 2 big dinner servings.

 

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.

Lentil “Meat”balls and Heavenly Homemade Tomato Sauce

Post by Alexandra Courts 

There’s something special about fresh tomato sauce that doesn’t come out of a jar or a can. It’s aromatic, rich in flavour and incredibly versatile. This time around I’ve paired this homemade sauce with some nutrient-dense lentil “meat”balls. Whether it be served overtop a bed of pasta or sandwiched in bread, these two are a match made in heaven!

Keep reading to find out how you can recreate this lovely and comforting meal at home.

TOMATO SAUCE:

Ingredients…

• 2 cans of diced tomatoes (14oz each)
• 1 sweet onion (diced)
• 4 cloves of garlic (minced)
• 1/2 cup tomato paste
• 1/4 cup soy sauce
• 2 tbsp dried basil
• 1 tbsp coconut sugar
• 1 tbsp coconut oil
• 1 tsp ground black pepper

Directions…

1. Sauté the onion and garlic in coconut oil on medium heat in a saucepan until tender.
2. Stir in the diced tomatoes, tomato paste, soy sauce, pepper, coconut sugar and basil.
3. Simmer sauce on low heat slightly covered for about 20-25 minutes.
4. Allow the sauce to sit while you prepare the lentil “meat”balls.

LENTIL “MEAT”BALLS:

Ingredients…

• 2 cups chopped kale
• 2 cups chopped mushrooms
• 1 1/2 cups brown rice (cooked)
• 1 1/2 cups lentils (cooked until very tender)
• 1 cup rolled oats
• 3/4 cup raw walnuts
• 1/4 cup soy sauce
• 1/4 cup tomato paste
• 1/4 cup nutritional yeast
• 1/4 cup coconut oil
• 1 sweet onion (diced)
• 5 cloves of garlic (minced)
• 2 tbsp basil (fresh/dried)
• 1 tsp ground black pepper

Directions…

1. Preheat the oven to 350 degrees farenheit. Coat an aluminium foil-lined baking pan with coconut oil.
2. Sautée the onion and garlic in coconut oil on medium heat in a deep skillet pan until tender.
3. Pulse mushrooms and kale in a food processor/blender. Ensure that the pieces aren’t too fine.
4. Add the kale and mushroom blend to the pan. Sautée the combination for a couple of minutes before adding the soy sauce, brown rice and lentils. Mix the combination together throughly and then add in the tomato paste, nutritional yeast, basil and pepper.
5. Continue to cook the mixture on low-medium heat. Pulse the raw walnuts and rolled oats in a food processor/blender. Ensure that the pieces are only coarsely combined. Mix into the “meat”ball mix. Allow this to cool before rolling.
6. Roll the “meat”balls in your hands so that they are about 1.5 inches in diameter. Place them onto baking sheet.
7. Bake for about 25-30 minutes or until they are golden brown.
8. Enjoy!

Makes 2 servings.

Raw double chocolate brownies

Post by Megan Stulberg 

My mum won’t stop talking about these. I improvised a batch while I was visiting her and she begged me to make more the next day!

Anyways, these babies are raw, no-bake, vegan, gluten-free, refined sugar-free and *drumroll please* only 4 ingredients! What the actual heck? I don’t get it either.

Ingredients…

• 1 1/4  cup raw walnut chunks, soaked 1 hour
• 1 cup honey pitted dates
• 1/4 cup raw cacao powder
• 1/4 cup coconut oil

Directions…

1. Line a 6-8 inch square pan with long strips of parchment paper.
2. Blend all ingredients together, but leave 1/4 cup of the walnuts aside.
3. Pour “batter” into square pan. Push down with fingers or fork to form an even layer. Press additional walnut chunks into top.
4. Leave in freezer for 1 hour to set.
5. Remove pan from freezer and tug up on the parchment paper strips to pop out entire brownie sheet. Peel parchment paper off, place on cutting board, and slice with large knife into 9 smaller squares.
6. Serve immediately, or thaw for 30 additional minutes if needed.

Makes approximately 9 servings.

No-Bake Gingerbread Men Cookies

Post by Alexandra Courts 

The holidays are approaching, so we’ve come up with a recipe for a no-bake version of a very classic treat. Say hello to these cute and fiesty little gingerbread men… shaped like ninjas, because why not? All you’ll need to recreate this festive goodie is a handful of ingredients and a dehydrator. Keep on reading for the lowdown!

  

Tools…

• 1 package Fred & Friends Ninjabread Men Cookie Cutters (or standard gingerbread man-shaped cookie cutter)
• 1 dehydrator

Ingredients…

• 1.5 cups dates (pitted and soaked overnight)
• 1 cup raw almonds
• 1 cup rolled oats (gluten-free if desired)
• 0.5 cup ground flaxseed
• 2 tbsp cinnamon
• 1.5 tbsp nutmeg
• 1 tbsp ginger

Directions…

1. Blend dates until a paste-like texture is formed. Set aside in small bowl while you complete next step.
2. Blend raw almonds, rolled oats , flax and spices until a fine, ground texture has been reached. Combine with dates by folding “dough” repeatedly with hands.
3. Roll out the combined mixture with rolling pin between two pieces of parchment paper. Ensure that “dough”is at least of 1/2 inch thickness.
4. Use cookie cutter to shape your cookies. Repeat the rolling process until all is used.
5. Place the cookies in a dehydrator at 150 F for 2 hours.

Enjoy! Yields 10-12 cookies.

Hearty n’ healthy veggie pita pizza

Recipe by Megan Stulberg

Now I wouldn’t call myself lazy, but I’m all about being able to skip a step or two whenever possible. Prime example: I was going to make personal pizzas the other day, and then stumbled upon gluten-free (!!!) and vegan (obviously) pitas in the grocery store. And boom, pita pizzas happened. No crust, no fuss. You’re welcome in advance.

Ingredients…

• 2 standard pitas (I used Aidan’s gluten-free)
• 1/2 red onion, chopped coarseley
• 1 cup pure tomato paste
• 1 cup Daiya mozzarella-style shreds
• 1 cup arugula
• 1/2 cup fresh pineapple, cut into chunks
• 1/2 cup sliced cremini mushrooms
• 1/4 cup black olives
• 2 tbsp minced garlic (roughly 2 large cloves)
• 2 tbsp cold-pressed EVOO

Directions…

1. Preheat oven to 400F.
2.  Lie pitas down flat on baking sheet lined with aluminium foil.
3. Use ice cream scoop to place heaping dollop of tomato paste onto middle of pita. Flip ice cream scoop over, using back of spoon to smooth paste evenly over pita. Leave room at edges to form crust. Repeat for second pita.
4. Sprinkle daiya, arugula, black olives and pineapple evenly all over pita. Repeat for second pita. Feel free to substitute or add additional toppings if desired.
5. Place in oven for 20 minutes.
6. In a medium saucepan on high heat, let garlic sauté in olive oil. Once it has browned, add onion slices. Lower heat and let sauté 5 minutes. Add mushrooms, then cook until everything has browned and olive oil is all gone. Remove from heat.
7. Remove baking sheet from oven. Add garlic, onion and mushrooms to pitas.
8. Let cook in oven for an additional 5-10 minutes. Be sure to check on it every few minutes to prevent burning, as every oven is different.

Let cool 15 minutes before slicing. Serve immediately.

Makes 2 servings (1 individual pizza/approximately 4 slices each).

Breakfast Hacks: Overnight Oats

Post by Aine Davis

Overnight oats are a healthy (and easy) way to enjoy breakfast on-the-go! Prepare the night before, and they’ll be ready in the morning. Just mix everything in a jar and leave in the fridge overnight.

PUMPKIN SPICE OATS: 

• 1 cup almond milk
• 1/2 cup Bob’s Red Mill Wheat Free Oats
• 1/4 cup pumpkin puree
• 2 tbsp maple syrup
• 1 tsp ground espresso
• 1 tsp cinnamon
• 1 tsp all spice

Top with toasted pecans and walnuts, if desired.

CHOCOLATE CHOCOLATE OATS: 

• 1/2 cup almond milk
• 1/2 cup coconut milk
• 1/2 cup oats (same brand as above)
• 3 tbsp raw cacao powder
• 3 tbsp raw cacao nibs
• 2 tbsp blue agave or maple syrup
• 1 tsp pure vanilla extract

Chop up your favourite granola or snack bar to act as a topping!

Peanut Butter and Banana

• 1 cup almond milk
• 1/2 cup oats
• 1/2 cup natural peanut butter
• 1/2 tsp vanilla extract
• 1 whole banana

Serve with toasted pecans and your favourite jam!