Category Archives: VeganMoFo

Pumpkin Spiced Cappuccino

Cooler weather marks the change of season, from summer to pumpkin spice season.  That’s right, it has taken over fall.  I’m not willing to completely accept the cold weather, so I think that a cold spiced bevvy is a good compromise.  Enter the Pumpkin Spiced Cappuccino (See what I did there? sp-iced? eh? eh?).  I served mine in a wine glass, because not only do I like to feel fancy sometimes, but I also have a cat who has the cutest skill involving his paw, a table ledge and any glass he can find, which has been limiting my glassware choice lately.

Behold, the pumpkin spiced cappuccino!

Pumpkin Spiced Cappuccino - twocupsoflove.wordpress.comIngredients:

  • 1 c Natura Cappuccino Soy Milk (could also use milk+coffee+sweetener)
  • 1/4 c pureed pumpkin
  • 6 ice cubes
  • 1/4 t of “pumpkin pie” spice (could use a mix of fave spices – cinnamon, nutmeg, ginger, etc.)

Blend everything together in a blender until smooth.

My favourite spice mix is the “Everything Nice” spice blend by The Epicentre.  I love this company, and they are based out of my hometown.  They have some other good, really fresh, flavourful and fragrant spices, too.

Bonus: The Cat in Question, Troy (destroying a shoe)

troy

 

Does anyone else have a destructive cat, or is it just me?

 

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Peach Salsa

Well, I’m about halfway through VeganMoFo and have not succeeded in posting enough for the halfway point.  Maybe the next half will be full of exciting posts every single day? (I don’t think so)  Regardless of how I am doing, I have enjoyed discovering some new blogs.  There is a section on the website listing all of the gluten-free blogs participating, and a lot of them are new to me.

I was inspired to post this recipe out of procrastination.  My boyfriend has been gone for a few days, so naturally, I trashed our apartment.  I need to clean up, but isn’t it more fun to blog instead?  I thought so.

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I think my recipe for peach salsa is a wonderful way to highlight in season peaches.

Peach Salsa

  • 5 peaches, finely diced
  • 2 cups of tomato, finely diced
  • 1/4 c of minced cilantro
  • 1/2 c of finely diced red onion
  • 1 red pepper, finely diced
  • 1 hot pepper, finely diced (optional/to taste)
  • 1 clove of garlic, minced
  • juice of 1 lime
  • salt and pepper, to taste

Mix everything together and let sit for several hours.

Peach Salsa - twocupsoflove.wordpress.com

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Cannellini Bean and Cashew Balls with Tamarind Chutney

I was originally thinking about making veggie burgers when I was making this recipe.  As a gluten-free vegan, my burgers are usually bunless, which is kind of lame.  I thought it would be better to make something that didn’t require a bun instead, and these fit the bill!  These have a variety of Indian spices, cashews, white beans and a few other things thrown in.  They get a bit of crunch (and flavour) from being rolled in coconut before being baked (lower fat, yay!).

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Cannellini Bean and Cashew Balls

Makes approximately 24 balls.

  • 2 cloves of garlic
  • 2 green onion stalks
  • 2 t freshly ground cumin
  • 1/4 t freshly ground coriander
  • 1/2 t curry powder
  • 1/4 t salt, or more, to taste
  • pepper
  • 2 T chia seeds
  • 1/2 of a fresh hot chili – optional (I used half of a Hungarian hot pepper from my garden)
  • 1/2 cup of chopped red pepper
  • 2/3 c of besan (chickpea flour)
  • 1/2 T tamarind juice (can get juice from making the chutney, below)
  • 1 can of cannellini beans, drained and rinsed
  • 1/2 c of cashews
  • 3/4 c of unsweetned desicated coconut

optional: fresh ginger and/or cilantro

Preheat oven to 350 degrees.  Add ingredients one at a time in a food processor, except for the coconut.  Run the food processor for a bit after each ingredient is added.  I mince my garlic directly in the food processor, and it also finely chops my onions as well.  When you get to the cashews, try to process them so there are still pieces left for texture.  Once everything is blended, take heaping tablespoons (falafel sized) of the mixture, form it into balls and roll it into coconut.  Place the balls on a lightly greased piece of parchment paper on a baking sheet.  Bake for 30 minutes, turning them halfway through.  Check after 20 minutes to see if they are done.

Tamarind Chutney

  • 1 8oz package of tamarind
  • 1 1/2 c boiling water
  • 2 t cumin seeds
  • 1 t chili flakes
  • 1 t amchur
  • 1/2 c sugar
  • salt, to taste

Soak the tamarind in the boiling water for 15 -25 minutes.  Using a fine meshed sieve, press the tamarind through into a bowl (This gets rid of all the fiber bits).  In a heavy pot, toast the cumin and chili flakes.  Grind the cumin and chili flakes and put them back in the pot.  Add the tamarind juice, amchur, sugar and salt and cook on medium until heated through.  If the mixture is too thin for you, cook longer until desired consistency is reached.  I like a thinner sauce, so I add some water to thin it out.

I served mine with some thinly sliced onions and lime wedges, and some freshly made (microwaved) poppadoms.

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Recap: The Toronto Vegetarian Food Festival

Last weekend was the 2013 edition of the Toronto Vegetarian Food Festival.  This is honestly the best weekend of my year! I’ve been going for several years, mostly for the food, but also for the speakers, demonstrations and information about animal rights and advocacy groups.  I was very impressed with the amount of gluten-free options this year.  I usually avoid desserts and heavily processed food, EXCEPT for this wonderful weekend in September.  I buy whatever tickles my fancy, and then go into a sugar coma post-festival. I actually bring containers so that I can buy treats and even dinner items and eat them later or freeze them.


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This year I was only able to make it out on Saturday, which was a very rainy and cool day.  The good news is that there were very few lines. I think I would definitely aim to go back on a rainy day next year, too!  I also left my cellphone somewhere during the festival, and some nice person left it at the lost and found.  Thanks, stranger!

Below is what I got at the festival.

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Slaw Party for One

I’ve been feeling summery lately, trying to fit in as many barbeques as possible.  A nice coleslaw provides a crisp compliment to my grillables.  This salad gets the bright pink hue from beets! I should warn you though, that this makes a giant amount of slaw, at least a giant amount for one person. I actually ate it for three meals one day.  SAVE ME!

"Pretty in Pink" Slaw - twocupsoflove.wordpress.com

Recipe:

Ingredients

  • 1/2 red cabbage, sliced very thinly
  • 1/4 c of red onion, sliced very thinly
  • 1 carrot, grated
  • 1 beet, grated
  • 1 apple, julienned or grated
  • sesame seeds, for garnish (optional)

dressing:

  • juice of 1 lime
  • 1/3 c of apple cider vinegar
  • 1 hot pepper (mine was not very hot, so if yours is, I would start out with a small amount of hot pepper and go up, maybe a quarter of a jalapeno?)
  • 1/3 c sunflower seeds
  • 2 T agave
  • 1 t cumin
  • 1/4 c water
  • 1/2 salt
  • pepper, to taste

Directions:

Put all of the slaw ingredients in a large bowl. For the dressing, throw everything into the blender and blend away.  My blender is not very good, so there were still bits of sunflower seeds when I was done.  I put them into the slaw anyway for a little more texture. Toss the dressing with the slaw and garnish with the sesame seeds.

As this only uses half of a head of cabbage, you get to decide what to do with the other half.  I actually ended up making another batch of this when I was done.  So, Much. Slaw.

pretty in pink slaw - twocupsoflove.wordpress.com

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Dinner: Grilled Vegetables and Tahini

Grilled Vegetables and Tahini - twocupsoflove.wordpress.com

Dinner tonight was a bunch of random things I had in my kitchen: brown rice and quinoa, grilled eggplant, mushrooms, onions and peppers, tomatoes, avocado, black beans and tahini sauce (tahini+lemon juice+garlic+hot sauce+water).

Grilled Vegetables and Tahini - twocupsoflove.wordpress.com

Yum!

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Vegan MoFo 2013 is Upon Us!

Today marks the start of the annual Vegan MoFo (Vegan Month of Food). If you haven’t heard of it, it is basically the most epic vegan blogging event ever.  For the month of September, tons of bloggers commit to posting about vegan food as much as possible.  The goal is to post at least 20 times through the month.  Sadly, I am often unsuccessful.  I will still give it my best shot, though!

The event also has lots of spin-off things happening, like cookbook or food giveaways on different blogs, and vegan cooking combinations that challenge bloggers to create unique dishes with a set of key ingredients.

My goal this month will be to post as much as I possibly can.  I already have a couple of ideas.  Wish me luck and be sure to check out some of the awesome blogs in the blogroll!  My favourite way to find new blogs is to visit the Random MoFo, which will give you a randomly generated participating blog each time you hit refresh.

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Taste Test: Daiya Jack Cheese Wedge

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I have been waiting forever to try the Daiya wedges.  Daiya is hands down my favourite vegan cheese.  I heard rumors over the summer that they were becoming available in Canada, but being in India, I remained cheeseless.  UNTIL NOW! I picked up the jack cheese wedge at the health food store and took it home.  It was pretty good!  It didn’t have that super rubbery texture that my attempts at wedge cheeses often have.  It was more creamy I guess?  It also tasted like jack cheese (I think, I don’t really remember what it tastes like). I want to try the other flavours next.  Yum.

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Chopped: Vegan MoFo Edition

I’ve been cooking away in my kitchen today to create my entry for the Vegan MoFo Chopped challenge (Think Food Network Chopped, but without the weird animal ingredients).

The required ingredients!

The requirements for the challenge were to create a vegan brunch dish using popcorn, rosemary, butternut squash and apricot preserves.

I decided I would make a tart, because that sounded “brunchy” to me, and a salad with an apricot vinaigrette to go along with it.  It was surprisingly delicious.

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Dinner: Salad with Peanut Lime Dressing

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This was a clean out the fridge kind of salad, so I used roasted cauliflower (chop, drizzle with oil and bake at 450) and assorted veggies.  The dressing is from, where else, Fresh! I also added some marinated tofu cubes, based on Fresh’s recipe as well (tamari, apple cider vinegar, sunflower oil and some water).  I got the dressing recipe from vegangela.  My new blender sprays the contents of the jar everywhere, even on the lowest setting, so I wasn’t able to open the top and slowly add the oil, so I didn’t get a real emulsified dressing happening.  It was still pretty tasty, though!

I’m planning out my entry for the Vegan MoFo chopped event happening.  I need to use popcorn, butternut squash, rosemary and apricot preserves AND make a brunch dish.  Stay tuned for what I get up to!

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