Monday, April 14, 2014

Olive Hummus

It's been a while, and a lot has been going on. Moving from one part of Toronto to another is the biggest thing - but instead of going into detail about all of that, here is a delicious hummus recipe instead! :)
It's a quick and simple recipe, as hummus recipes usually are, and has a nice little kick of olive that isn't overwhelming.

Olive Hummus

  • 1 can chick peas, drained and rinsed (try to get the chick peas that just have water and chick peas, with no other ingredients listed.)
  • 3-4 cloves of garlic
  • 2 tbsp tahini
  • 12 black olives (or olives of your choice). If you want more of an olive flavour, use more - I found that for this amount of hummus, 12 did the job nicely!
  • Salt of choice, to taste (I used about 1 tsp)
  • 1-2 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar (normally I'd use lemon juice for hummus, but the apple cider vinegar really helps with bringing out the flavour of the olives)
  • 3 tbsp nutritional yeast
  • Puree all ingredients in a food processor or a high-powered blender. 
  • Eat, and enjoy! :) (See? I told you it was easy...)
The ingredients, in all their glory!

Drizzle with a little bit of evoo, and top with an olive. <3

Wednesday, December 18, 2013

Why Veganism? Some Honesty and Thoughts

(For an interesting read, scroll to the bottom of my post for a link to a great article!)

I'm not normally the type to make posts about "veganism" as it pertains to morals, ethics, and a way of life.
I relate mostly to the "health" approach because of how I see my own health showing improvements since adopting a "plant based diet". I'm also obsessed with food; it's one of my passions - so I tend to talk to people about food when they ask me about "vegan" things. I have lost count of how many people have asked me about baking as a vegan. (Vegan baking is super easy!)
Some have said it's a selfish way to be, to not only talk about the animal rights aspect of it all, but I firmly believe that the only way a person can change something in their life is if they truly believe that it will be something that is right for them.

Yes, being "vegan for the animals" is important. Very important.
But so is being vegan for the earth, or vegan for yourself.
After all, you're the one consuming that food - so you need to consider your health in all of it. You need to know that what you're doing is right for you, or you won't continue with it. At least that's how it works for me, and many people I've met... 

Monday, December 16, 2013

Chocolate Doughnut Cookies - With PB Frosting

In my attempts to do some recipe re-vamps from my old blog that were non-vegan-friendly, I started my afternoon a few days back with the cocoa Irish Oat Cakes. When I made these originally, they had eggs and honey (both of which are not "vegan").
So this time around, I wanted to see what happened if I changed it up a bit. Instead, I completely changed the recipe - so something else happened. These little cookies that tasted like cake-textured doughnuts. So I went with it, and frosted them. Happily.
The recipe made 10 cookies altogether, and I was only able to save 4 for the man to "taste test"... And his 4 cookies didn't last very long either... So I think it's safe to say that these pass the test! :)

The new recipe is short and sweet, but sugar-free! (Unless you frost them... Then there's sugar...)
I feel strange calling them Oat Cakes now though, because the texture was completely different, so I'll name them:

Chocolate Doughnut Cookies (with PB Frosting)

  • 12 small pitted dates
  • 3/4 cup vanilla almond millk
  • 2 tbsp chia seeds
  • 1/2 cup oats
  • 1/4 cup cocoa powder
  • 3 tbsp coconut flour
  • 3 tbsp shredded coconut
  • 1 tbsp almond flour
  • 1 tsp baking soda
  • pinch sea salt
  • Pre-heat oven to320, and use coconut oil to prepare a cookie sheet, or just use parchment paper - your call!
  • Blend the dates, almond milk, and chia seeds until smooth. 
  • Add all of the dry ingredients, and stir/blend just until combined.
  • Take about 2 tbsp of the batter per cookie, and flatten to about 1/4" thick. Really, you can shape this however you want, but I used a "muffin top" cookie sheet. This works so well for cookies! 
  • Once all of the cookies are in place, bake for about 20 minutes. Check the bottoms of the cookies - if they're dark, take them out. If the cookies are still super soft, allow to bake for another 5-10 minutes. This really depends on your oven, as I've baked in different ovens at different altitudes during different times of year, and used a consistent recipe - but had different results. But use your best judgement here - you want the bottoms to be slightly darker than the rest of the cookie, and you want to be able to pick it up without it being mushy and falling apart. The texture of these cookies will be somewhat cake-like, but a bit on the firm/dry side. 
  • Remove from oven, and allow to cool on a parchment paper lined plate (or a cooling rack - but I don't have one of those...) 
  • Frost if you like, and allow to set in the fridge! I've included my recipe for a simple peanut butter frosting below: 

Peanut Butter Frosting
  • 1/4 cup icing sugar
  • 1/4 cup vanilla almond milk
  • 2 tbsp PB2 (powdered peanut butter)

  • Mix all together until smooth. You can adjust the consistency by adding more icing sugar or almond milk! 

Thursday, December 12, 2013

Sophie Sucree - Vegan Bakery in Montreal!

A couple of weeks ago, the man and I went to Montreal for a few days. Let me tell you - they have no shortage of delicious vegan-friendly food whatsoever!
We lived by one rule that weekend: calories were null and void. 
I didn't take pictures of everything we encountered, but one highlighted food experience was Sophie Sucree. This place is an amazing vegan bakery/cake decorating shop. If you go to Montreal, you MUST go here. MUST. For good measure, a third time: MUST.

Okay, now that I've cleared up that you must go to this place, here are some pictures of the deliciousness that I (and the man) devoured while there:

Adorable cinnamon buns! <3

This is the best donut I have ever had. Ever.

The man enjoyed his cookie and donut... :)

No, we didn't eat everything in the display, though I wish we had... ;)

Front entrance

Such a tasty little shortbread! I was going to bring it home, but it didn't make it out of the shop...
And just for fun, here's a picture of the man and I at the top of Mount Royal. Note the awesomeness of my overly hair sprayed hair mixed with the freezing winds at the top of that area....
I'm transforming apparently... ;)

Bad Blogger! Recipes and Stuff to Come Soon!

I've been a bad blogger since I closed down my old blog. I just haven't had made the time to keep updating this thing when I come up with new deliciousness in the kitchen.
And with that slippery slope, I've been doing less and less in the kitchen. What the heck is wrong with me?!
It's time to get back on my food-feet (weird image there...) and get back to blogging! Food and blogging are two things I was very passionate about, and somewhere along the line I started to lose myself again.

SO one of my posts in the very near future will be a recipe for this:

A delicious mixture of deliciousness. Did I mention that it's delicious?! Because it is.

That's all for now, check back really soon for the recipe! And hopefully, more recipes... Very soon...