Category Archives: VeganMoFo

Thanksgiving Pie Fest

I’m home after a long weekend of food and fun, and thought I’d share what I made. First up, an apple tart with a sour cream filling.

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I saw something similar on the Food Network, and thought “I could make a vegan and gf version of that!”.  It was really easy and doesn’t have much sugar.  I think it would look a lot better in a fancy tart pan, but I’m not always a fancy person.  It also means that if you bring them to someone’s house, you don’t have to worry about getting the pan back when you’re done.

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To make the tart, you will need:

Crust

12 dates

1/2 c ground almonds

1/4 c of sorghum flour

1/8 t nutmeg

1/4 t cinnamon

2 T brown sugar

For the filling:

2/3 c sour cream (I used Tofutti brand)

1 T brown sugar

1 t vanilla

1 apple (I used McIntosh because it was what I had)

1-2 t of agave (optional)

Directions:

Preheat oven to 350 degrees Celsius.  Cover dates with boiling water, and let soften, about 10 minutes.  Drain the water and puree the dates.  I used a food process because that was all that I have, but a hand immersion blender may also work.  In a food processor, combine dates, almonds, sorghum flour, nutmeg, cinnamon and brown sugar.  Process until blended.  You should have a crumbly, slightly dry crust.  Press into a greased pan (I used a pie plate) and bake for 20 minutes.  Let cool for a few minutes while you assemble the filling.

For the filling, mix the sour cream, brown sugar and vanilla in a bowl and set aside.  Peel, core and then slice the apple into thin slices.  As you slice, place in a bowl of water and lemon juice to preserve the apple’s colour.

To assemble, spread the sour cream filling over the crust and then top with the apple slices.

Bake for about 30 minutes at 350.  Once it comes out, drizzle with a little bit of agave.  Let cool and serve!

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I also made a pumpkin pie with a Patsy Pie crust and the filling recipe from Welcoming Kitchen.  It was really good!

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I topped it with Healthy Top, a delicious whipped cream style topping.  The package made a giant bowl, but it kept for several days in the fridge.

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I also made Dreena Burton’s Festive Chickpea Tart from Let Them Eat Vegan!.  I actually made this twice over the weekend for two different dinners.  I also made the rosemary gravy from this book as well, but I didn’t get any pictures of it.  It was delicious, though.

Well, that just about sums up my weekend.  Now I’m going to spend the week eating as many Honeycrisp apples as I can from the giant bag of them I bought at the market.

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Lunch!

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Grilled veggies (eggplant, red pepper, portabello mushroom and roasted cauliflower) on lettuce with hemp hearts and tahini sauce. Yum!

Have you ever made your own tahini sauce before?  It is a really easy and delicious sauce.  I usually do the usual clove of garlic, lots of tahini, lemon juice and water.  I also add some pepper and hot sauce.  Sometimes I get fancy and make it in the blender with parsley added in.  I’ve been eating this meal every day for about a week because it is quick and easy!  Yesterday I had the veggies and tahini sauce over millet.  What are you waiting for?  Get your tahini on!

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Vegan MoFo Fail.

Well, In case you didn’t know, it is the VEGAN MONTH OF FOOD! I have so far failed to do anything about that.  I promise to post soon!  In the meantime, enjoy Smokey:

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Dinner

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Sticking’s gluten-free pizza crust and various toppings: nutritional yeast, sweet potato, eggplant, red peppers, sundried tomatoes and fresh tomatoes.

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Banana Ice Cream

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This recipe is really easy and healthy. All I did was freeze a couple of bananas and added some cocoa powder.  I threw everything into my food processor and blended it until it was smooth. I think it might taste even better with a little bit of sweetener, like agave or stevia.

Eating in Toronto: Butler’s Pantry

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I love Butler’s Pantry. They have cheap and delicious food, and they have several vegan options on their menu. Their salad dressing is the best dressing ever!

I almost always get the vegetable bhaji. It is pretty awesome.

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Eating in Toronto: Urban Herbivore

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Lunch today was quinoa and lentils, broccoli, roasted cauliflower, avocado, chickpea salad, black bean salad, shredded beets and tahini sauce. I also got a magic square which was pretty awesome.

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Eating in Toronto: Guu

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Well, the title of this post is a bit misleading, as not much eating took place at Guu, a Japanese tapas-style restaurant. I went to the location in the Annex with a couple of friends. I first looked at the menu and couldn’t see anything that was vegan or gluten-free. I decided to go anyway, because I have always been able to find at least something at every restaurant I’ve been to (even if it is a boring salad or a baked potato). I asked the server what I could have, and apparently the only thing I could eat was the edamame. They didn’t even offer to make anything, which really sucked. I would not recommend this place to anyone looking for a gluten-free and vegan place, sadly.

At least the drinks were ok…..

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Chili Cheese Potato! (With Cheese Sauce Recipe)

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Nutritional yeast is amazing. High in b vitamins, protein and some other awesome stuff, it also tastes amazing. If you haven’t tried it before, I say get on the nutritional yeast train!

Here is my recipe for the cheese sauce used to top my potato. This could also be used in a mac and cheese recipe, as a topping for enchiladas, and would probably be great on nachos.

Cheese Sauce

Ingredients:
*1/4 c nutritional yeast
*1/4 c all purpose gluten-free flour mix (I used Bob’s Red Mill)
*1/2 t salt
*pepper, to taste
*1/2 t tumeric
*1/2 t cumin
*1/2 t garlic powder or a minced clove of garlic
*2 T olive oil

To the above ingredients, slowly whisk in:
1 c water
1/2 c soy milk

Heat over medium-low heat while stirring/whisking until thickened and hot.

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Spring Rolls

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Lunch today was spring rolls and a spicy peanut sauce. The spring rolls had rice noodles, basil, mint, peppers, lettuce and carrots. The peanut sauce consisted of peanut butter, Bragg’s, lime juice, water, garlic, sesame oil and chilli flakes.

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