Vegan Girlfriend’s Online Shop Soft Launch

UPDATE: SHOP IS CLOSED FOR FUTURE NOTICE! We had fun while we did, we just didn’t make any money and it was really time consuming lol. ❤

If you follow us on Instagram then you know that VGF Megan Stulberg  has been designing some vegan-themed goodies. And finally, it’s here! We have just soft launched our Etsy shop. Since we are *just* getting started, everything is in pretty low quality — but let’s stick with marketing it as “limited supply” or ooh! Even better: “limited edition”. More designs will be produced soon as well.

You can get…

• Tofu enamel pins for $8 USD
• Kale holiday postcards w/ envelopes 5 pack for $10 USD
• Blood & pus milk carton sticker for $3 USD
• Plants heart sticker for $3 each
• “Hey” donut sticker for $3 eachWe’re don’t really expect to turn a profit or anything with these, we just want to promote veganism and also add more cute to the world. Money from sales will simply go back into making more of ’em. We’re still figuring out shipping and pricing so numbers may bop around a bit in our shop — if anything seems off to you, please don’t hesitate to contact us at vegangirlfriend@gmail.com.

Visit our Etsy shop here, and order soon in time to get cute things before the holidays! We ship to US and Canada. We can potentially ship elsewhere off of Etsy, for international orders please chat to us directly at the same email above. ^

Mimosas!

We shot this video ages ago, but that’s okay because mimosas are timeless. Seriously, we’d have them with breakfast every day of the week if that was considered socially acceptable.

Watch our cute lil’ video, read the recipe below, then try it out yourself! So good.

INGREDIENTS:

• 1 750ml bottle chilled champagne or sparkling white wine (make sure it’s vegan — here’s a good list)
• 2 cups fresh squeezed orange juice
• 1/2 cup frozen raspberries
• Ice, as needed

DIRECTIONS:

1. Drop 5-6 frozen raspberries into each glass. This’ll do what ice does but gives the mimosa a subtle fruity taste as well.
2. Fill champagne flutes or tall glasses halfway full with chilled champagne. The chilled part is crucial — a lukewarm mimosa? No thank you.
3. Fill rest of flute with orange juice.

Drink immediately. Makes 6-8 mimosas, depending on glass size.

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?

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.

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!

Raw salted dark chocolate thumbprint cookies with butterscotch icing

Post by Megan Stulberg 

I’m not sure why I’ve been craving salt so much lately. I mean, I’ve looked into it. I’m either dehydrated, have low-functioning adrenal glands or am just extremely hormonal most of the time. It’s probably the latter and I’m going with it.

INGREDIENTS:

For the cookies…

• 1 cup raw walnuts
• 1 cup raw pecans
• 1/4 cup cacao powder
• 1/4 unsweetened shredded coconut
• 2 tbsp maple syrup
• 2 tbsp coconut oil
• 1 tsp organic vanilla extract
• 1 tsp pink crystal salt

For the icing…

• 1 cup dates
• 1/4 cup organic coconut oil
• 2 tbsp water
• 1 tbsp maple syrup
• Pinch of pink crystal salt

DIRECTIONS:

1. Drain walnuts and pecans.
2. In high-speed blender or food processor, combine walnuts, pecans, cacao, coconut, maple syrup, oil, vanilla and salt until thick mixture begins to form.
3. Line baking sheet with plastic wrap. Roll “dough” into small balls and place on baking sheet. Flatten tops slightly with fork.
4. Set baking sheet aside in freezer for now.
5. Blend dates, coconut oil, water and salt together until creamy in consistency. Be careful not to over blend! Place in bowl and leave in fridge for 1 hour.
6. Once icing has set, place a dollop on the centre of each cookie. Top each with an extra sprinkle of salt, if desired.
7. Leave in freezer overnight. Remove from freezer half hour before eating.

Serve chilled. Makes 10 cookies.

French Style Chickpea “Tuna Salad” Sandwich

Post by Megan Stulberg

For the first time ever, I found a gluten-free baguette (a rare find) that doesn’t also contain egg (an even rarer find). Needless to say, I went home and ate the whole thing in one sitting. I have no regrets.

INGREDIENTS…

• 1 Aidans gluten-free baguette 
• 2 tbsp vegan butter (I used Earth Balance brand)
• 1 1/2 cans chickpeas, rinsed
• 3 nori (seaweed) sheets, crumbled
• 2 stalks celery, finely chopped
• 1/4 cup vegan mayo
• 1/4 cup red onion, finely chopped
• 2 tbsp garlic powder
• 2 tbsp EVOO
• 2 tsp dill
• Sea salt and cracked black pepper, to taste

DIRECTIONS…

1. Preheat oven to 400F.
2. Cut baguette lengthwise and spread each half evenly with vegan butter.
3. On a baking sheet lined with aluminium foil, bake baguette in oven for 10-15 minutes or until golden in colour.
4. While baguette is in oven, place chickpeas, seaweed, garlic powder, EVOO and dill in food processor and pulse quickly to loosely combine.
5. Add onion, celery, sea salt and black pepper to mixture and combine with spoon.
6. While baguette is still hot, fill one half with “tuna”. Add a couple big dollops of vegan mayo, place other baguette half on top, slice and enjoy immediately!

Makes 2 sandwiches and tons of leftover “tuna”.

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!

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.

Raw chocolate almond butter and banana cream cheesecake

Post by Megan Stulberg

(Posted in advance on our Instagram here)

I made this in an attempt to win a boy’s heart. It didn’t work, but at least I fell in love with this pie instead!

Ingredients:

For the crust…

• 1 cup pitted dates
• 1 cup raw walnuts

For the filling…

• 1 medium banana
• 2 cups raw cashews, soaked overnight
• ¼ cup almond butter
• ¼ cup organic almond milk
• ¼ cup maple syrup
• 2 tbsp coconut oil
• 2 tbsp cacao powder
• 1 tsp vanilla extract

For the topping…

• 1 banana (sliced)
• 2 tbsp raw cacao nibs

Directions:

1. Process dates and walnuts in a high-speed blender or food processor until thoroughly combined.
2. Press mixture into a springfoam pan or food storage container lined with plastic wrap. Press mixture down firmly with a fork until tightly packed. Place in freezer to set for 1 hour.
3. Place all filling ingredients (except cacao powder) in blender and blend until creamy in consistency. Pour half of the filling directly onto crust and smooth out evenly with a spoon. Place in freezer to set.
4. Add cacao powder and continue blending. Feel free to add more cacao by the tablespoon if you prefer a richer chocolate taste. Pour rest of filling on pie.
5. Slice banana into thin slices and layer along edge to create a border for presentation. Sprinkle cacao nibs all over.
6. Let pie sit in freezer overnight.
7. Remove pie from freezer for 1 hour, then slice. Place slices in fridge and let thaw for an additional hour. Take out immediately before serving.

Makes approximately 8 servings. Serve chilled.

Raw Almond Butter and Raspberry Jam Pie

Post by Megan Stulberg

(Posted on our Instagram in advance here)

I don’t know which I ate more of as a kid: grilled cheese or peanut butter and jelly sandwiches. I rarely eat either now, but that doesn’t mean I don’t love the flavour combination of the latter enough to turn it into a dessert!

Ingredients:

For the crust…

• 1 cup pitted dates
• 1 cup raw almonds

For the filling…

• ¼ cup raw almond butter
• ¼ cup organic raspberry jam
• 2 tbsp chia seeds

For the topping…

• 2 tbsp chia seeds
• 2 tbsp raw cacao nibs
• ¼ cup organic coconut chips

Directions…

1. Process dates and walnuts in a high-speed blender or food processor until thoroughly combined.
2. Press mixture into a springfoam pan (or food storage container, if you’re broke like I am) lined with plastic wrap. Press mixture down firmly with a fork until tightly packed. Place in freezer to set for 1 hour.
3. In a bowl, mix together jam and chia seeds. Add almond butter and loosely combine.
4. Pour filling directly onto crust. Top with cacao nibs and additional chia seeds. Add coconut chips along edge for presentation.
5. Let pie sit in freezer overnight.
6. Remove pie from freezer for 1 hour, then slice. Place slices back in freezer and take out immediately before serving.

Makes approximately 6 servings. Serve chilled.