tag:blogger.com,1999:blog-60649536312793030362024-02-21T06:27:21.095-08:00HERRRBIVOREherrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-6064953631279303036.post-45356412847102702292015-12-29T16:01:00.001-08:002015-12-29T16:01:58.346-08:00VEGAN CHRISTMAS/VEGAN RICE KRISPIE SQUARES<div style="text-align: center;">
<b><span style="color: #990000; font-size: large;">Happy Holidays everyone!</span></b><br />
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I had the most wonderful christmas. Its nice to be back in Campbell River with my whole family at this time of year. It really makes it feel like Christmas. Especially with my boyfriend here with us now. Since everyone was home for this Christmas my sister, my boyfriend and I decided we would all cook a huge vegan christmas dinner for everyone. We went out shopping and bought TONS of supplies. I made all the desserts the night before. I made my vegan peanut butter cups (here's the link to the recipe, <a href="http://herrrbivore.blogspot.ca/2015/01/vegan-gluten-free-peanut-butter-cups.html">http://herrrbivore.blogspot.ca/2015/01/vegan-gluten-free-peanut-butter-cups.html</a></div>
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and something new! Vegan Rice Krispie Squares which i'm going to share the recipe for on this post. Since I had 10 mouths to feel I figured I'd take the easy way out this year and buy a <a href="http://www.tofurky.com/tofurkyproducts/holiday_products.html">tofurky roast</a>.( Click on "tofurky roast" to check out the holiday roasts on their website) It was my first time buying the tofurky holiday roast and I was really impressed!! Although a little small for the price of the roast it is seriously scrumptious and saved me SOO much time not having to make my own roast. Plus it came with a jerky wish stick and two huge vegan brownies that were delicious, although crumbly. It made it well worth the $24.99 I spent on it. Everyone really enjoyed it and it pulled the whole spread together. My sister made two huge trays of brussel sprouts that were roasted and eaten faster than anything on the table. My boyfriend helped prep everything with me to make our dishes. I made a turnip, sweet potato, carrot dish baked with onion, garlic and herbs. As well as nugget potatoes, baked. One huge tray of yams, gravies, a huge tray of vegan stuffing which i've already included in my blog post from last holiday season. Check it out here, </div>
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<a href="http://herrrbivore.blogspot.ca/2014/10/vegan-seitan-pinto-bean-roast-with.html">http://herrrbivore.blogspot.ca/2014/10/vegan-seitan-pinto-bean-roast-with.html</a><br />
There is also a recipe for a vegan seitan roast if you can't afford a tofurky one or you want to make your own from scratch!</div>
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I also made 4 stuffed yellow peppers that were stuffed with quinoa salad. Just in case someone extra showed up because in my house, that ALWAYS happens, We all made so many dishes we could have gotten lost in them. Everyone was stuffed completely full for the rest of the night. I think my favorite thing about christmas is the big family meals everyone has together. There is no greater satisfaction than cooking, serving and watching people enjoy your food. Especially when you know no animals were harmed in the making and your meal is 100% cruelty free. </div>
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I hope everyone enjoyed their holidays as much as I did and wish you all the happiest new year.</div>
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See you in 2016!!!</div>
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<span style="color: #990000; font-size: x-large;">VEGAN RICE KRISPIE SQUARE</span><br />
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3/4 of a bag of <a href="http://dandiesmarshmallows.com/">Dandies</a> Vegan Marshmallows (Click their name if you want a link to their website to check out their awesome products!)<br />
3 tablespoons of earth balance vegan butter, melted<br />
5 cups of Rice Krispie Squares<br />
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Now this recipe is pretty easy. The hardest part is making sure you <span style="color: #990000; font-size: large;">dont overcook your marshmallows</span>. All you have to do is melt your butter in a large frying pan. One that is big enough to fit all your ingredients because this will be where you mix it together. Once your butter is melted add all your marshmallows. It should be at low-med heat. If its too high your marshmallows will go hard and crunchy. If it's too low it won't melt forever so make sure you're keeping an eye on it. Stirring it every couple minutes to make sure it's not sticking, your marshmallows will begin to melt. If its melting uneven you can flip them over to speed it up. That's what I did. Marshmallows tend to melt on one side. <span style="color: #990000; font-size: large;">I swear to god these marshmallows are SOOOOOOOO much better than regular marshmallows.</span> Not only are they chewy, good for you and satisfying they have a real food like quality to them that regular marshmallows don't. Regular marshmallows seriously gross me out haha. Who wants to eat animal bone!?!?! So while you wait for your marshmallows to melt make sure you're stirring them together to make a big pile of melted marshmallow. Once they are completely melted (around 10 minutes) begin to add your rice krispies one cup at a time. Reduce your heat to low.<br />
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Stirring while adding to make sure they are being incorporated evenly and doesn't turn into one big, gross clump. Once you have added all your rice krispies and everything is stirred in evenly remove the frying pan from heat and turn your burner off.<br />
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Slightly oil two pans or one big one to press your rice krispie squares into. Pour an even amount into both pans and begin to press down with a spatula. This is forming your rice krispie squares so the more compact and tightly stuck together the better. So press it down for a good couple minutes but don't over do it or your rice krispie squares will get crushed.<br />
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Once you've pressed it all together nice and tight you can cover your rice krispie squares with either saran wrap or a plate. Make sure not to put them in an airtight container though or they will get completely rock hard. They need to be able to breath. These were a huge hit for my christmas dessert and everyone loved them and said they were just like regular rice krispie squares! Even my dad who HATES trying my vegan food. Hahaha. Hopefully you and your family enjoys this as much as mine did .<br />
<span style="color: #990000; font-size: x-large;">Happy Cruelty Free Cooking!</span></div>
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herrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.com0tag:blogger.com,1999:blog-6064953631279303036.post-60777208801729871762015-12-21T17:54:00.000-08:002015-12-21T17:55:12.322-08:00VEGAN KORMA CURRY<div style="text-align: center;">
Hey everyone! WOW, It's been a while. Life is great and things are wrapping up nicely for 2015. I've been working my butt off at 2 jobs now so I've been SERIOUSLY busy. Between that, christmas shopping, baking, cleaning, cooking etc.. life has been non stop! I recently got a new oven so you'll be getting some brand new awesome recipes from me for the holiday season. My boyfriend and I also went to Vancouver to see <span style="color: #4c1130;">L7</span>!!!!! Which was probably one of the best moments of my life. Ive loved that band since I was 13 so there was some serious nostalgia at that show. We also went to <span style="color: #4c1130;"><a href="http://cartems.com/">CARTEMS DONUTERIE</a></span> while in Vancouver. YOU NEED TO GO. If you haven't stop everything you're doing and go right now. They blew me away. Stole my heart. Their earl grey donut made my week. Also the vegan apple fritters AND the apple pie stuffed donuts!? It's like I had died and gone to heaven. I really love donuts. Always have, always will. We carried home a box just so we could enjoy them at home hehehe. I did hear a rumour that they are going to make ALL their donuts vegan. Not sure if it's true yet but wouldn't that be neat!!<br />
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I attached a link to their website on their name above if you'd like to check them out!<br />
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I figured I should check up on everyone and give you another awesome recipe to make during this <span style="color: #990000;">holiday season</span>. I'll be back around christmas to make a post about our <span style="color: #990000;">christmas feast</span> but until then hopefully this satisfies your craving.</div>
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Although Korma Curry isn't the traditional dish you'd generally serve at a North American Christmas dinner it's still an awesome dish and definitely deserves being shared. Korma generally is a yogurt or cream based mild indian dish. Generally served with fish, meat or vegetables. I made mine with a coconut cream base. It was splendid! I think a couple scoops of natural coconut based vegan yogurt would have really made it that much better, if you don't have that you can use this recipe and it'll be just as good. I'm going to be exploring a lot more into specific indian dishes to make them vegan style. It's a pretty easy thing to do since a lot of indian dishes are generally vegetarian based. That being said if you're ever in a bind for food in an unknown place you know you can always go to an indian restaurant and find some vegan friendly food. I hope you enjoy my Vegan Korma as much as my partner and I did. We are going to be having the leftovers tonight!</div>
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Stayed tuned for some more dishes coming up soon! Happy Cruelty Free Cooking!!</div>
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<span style="color: #bf9000; font-size: x-large;"><b><u>VEGAN KORMA CURRY</u></b></span></div>
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<span style="color: #bf9000; font-size: large;"><u>Recipe</u></span></div>
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<span style="color: #bf9000; font-size: large;">serves 4</span></div>
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2 cloves garlic, diced</div>
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1/4 white onion, diced</div>
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4 small potatoes, chopped, boiled then fried</div>
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1 can organic chickpeas, drained then rinsed</div>
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1 can organic coconut milk</div>
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2 big handfuls of spinach, chopped</div>
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2 teaspoons ajwain seeds</div>
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2 teaspoons coriander*</div>
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2 tablespoons curry powder*</div>
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1 teaspoon turmeric*</div>
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1 1/2 teaspoons garam masala</div>
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dash of chili flakes</div>
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*ingredients with a star beside them are the ones you can add a little more of if you want a bit more <span style="color: #bf9000;">kick</span> to your <span style="color: #bf9000;">korma</span>. This dish is generally mild so my spices were according to a mild flavour.</div>
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Serve your <span style="color: #bf9000;">Korma</span> over a bed of rice. I flavoured mine when I made it</div>
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<b><u><span style="color: #bf9000; font-size: large;">Rice recipe</span></u></b></div>
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2 cups water</div>
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1 cup basmati rice</div>
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2 tablespoons of curry powder</div>
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1 teaspoon garlic powder</div>
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1 tablespoon butter, stirred in after rice is finished and cooled a bit</div>
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First, put on your rice. I'm sure you all know how to cook rice without a rice cooker but just in case... Add 2 cups of water to a pot and turn to med-hi heat. Add one cup of rice and your spices. Stir in spices so they blend well with the rice. Place lid over pot. Once your pot of rice begins to boil reduce heat to min and open the lid slightly allowing steam to escape. Let cook for 15-20 minutes. Once your rice is done, fluff it with a fork. This helps make it not stick together in a big clump. Once your rice has cooled a bit stir in your butter. This makes your rice creamy and gives it a little extra flavour that pairs really nicely with curry. Place rice off to the side with a lid on top to keep it warm.</div>
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Now time to make <span style="color: #bf9000; font-size: large;">Korma</span>!</div>
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Wash and chop all your vegetables. Grab a medium sized pot. Fill it half full with water and turn to med-hi heat. Place a lid over top. This pot will be to flash boil your potatoes.<br />
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This helps give them a good consistency and ensures they are cooked fully. Once the pot of water has come to a boil, add your potatoes. Boil for five minutes. Get a large frying pan. Add some olive oil and turn to med heat. Sautee your garlic and onion with a dash of the ajwain seeds for 5 minutes.<br />
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Drain your potatoes and add them to the frying pan along with your coconut milk, chickpeas and spinach. Stir everything together then add your spices. Mix all your spices in really well. By this point your coconut milk should be bubbling a little bit and that means you're ready to reduce your heat to min, place a lid over top and let it cook for around 25 minutes. You can cook it for a little bit less if you want a more creamy base. If you want a less creamy base cook it for a little longer but keep an eye on it so you don't over cook it. Stir the frying pan every couple of minutes to make sure nothing is sticking. This also helps the spinach blend in with the coconut milk which helps make your base for the dish. Once you have your desired consistency remove the frying pan from heat and stir it once more. Allow to cool for 5 minutes. Serve it over a bed of rice or some naan bread and there we have it.</div>
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<b><u><span style="color: #bf9000; font-size: large;">Veggie Korma!</span></u></b><br />
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herrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.com1tag:blogger.com,1999:blog-6064953631279303036.post-60007825627311273752015-10-25T17:59:00.004-07:002016-01-13T23:21:51.650-08:00A VEGAN'S ROAD TRIP ACROSS CANADA<div style="text-align: center;">
<span style="font-size: large;">Hello everyone!</span> I just got back from my 6 week road trip across Canada and it was <span style="font-size: large;">EPIC</span>. My mom and I started from Vancouver Island and drove all the way to the Prince Edward Islands. We left in the second last week of August and it couldn't have been better. We had amazing weather all along the way and saw so many wild animals! We saw elk, caribou, a bear, deers, a fox, whales, porpoises, a baby moose, tons of cows, herds of bison, tons of horses and big horned sheep. We did so many different things but I would have to say the highlights were; going to Toronto to visit my family, driving on the icefield parkway from British Columbia to the Columbia Icefields, Standing on Glaciers in the Columbia Icefields, Old Quebec City, The red shores of PEI, Banff, All of the 15 waterfalls we saw throughout Canada, riding a boat into Niagara Falls, The hopewell rocks in New Brunswick, the hoodoos in Drumheller, Alberta and of course all of the amazing vegan food I had! It definitely wasn't always the easiest thing finding vegan friendly food everywhere, Especially Alberta! They mean it when they say it's "cattle country". It's hard when you're on the road too because you're not sure what time you're going to pass places and if they will be open or how easy they are to get to. Another concern of ours was that we had a truck and trailer so parking was an absolute MUST. I managed to find a handful of really awesome places all throughout Canada and wanted to share them with you! If you plan on doing a roadtrip to one of these places soon I highly recommend checking out any of these places for some quality cruelty free food. Other than that... bring lots of trail mix and smoothies haha! </div>
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Here's a couple pictures from our travels<br />
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A herd of Bison in Alberta</div>
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A herd of Elk in Banff. Alberta</div>
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My mom and I standing on the Athabasca Glacier </div>
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A shot of the Columbia Icefield<br />
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The red shores in PEI</div>
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Niagara Falls in Ontario<br />
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Aldo the donkey that lives in the heart of Old Quebec City</div>
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My mom and I at the Hoodoos in Drumheller, Alberta</div>
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The Hopewell Rocks in New Brunswick<br />
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Kakabeka Falls in Ontario<br />
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Montmorency Falls in Quebec</div>
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Old Quebec City in Quebec</div>
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First stop! Banff. <a href="http://www.wildflourbakery.ca/"><span style="font-size: large;">The Wild Flour Bakery.</span></a> (link attached to name)</div>
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Now unfortunately I can't seem to find any of my pictures from this particular place but it was really good!! I got a coffee, blueberry muffin, granola bar and vegan cookie and everything was perfection. It's locally owned which is always good and the people there were really friendly. I really hope to go back to Banff soon so I can revisit this place and get some pictures because it was super cool inside. If you're making a stop to Banff be sure not to miss this place, they are only open till four! Check out their website for more info! Since I don't have a picture of this place I will leave you with this, </div>
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The Bow River in Banff, AB</div>
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Next stop Saskatoon, Saskatchewan!</div>
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<span style="font-size: large;"><a href="http://www.griffintakeaway.com/">The Griffin Takeaway</a></span></div>
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*link to their website attached</div>
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The griffin takeaway was amazing! It was a really cute store. I wish I got a shot of the inside. They had a bunch of baked goods and different treats in cold cases in the front as well as a menu to order from on the back wall. Its all feel good food. Comfort food. Tons of gluten free options and everything looked AMAZINGGG. You could tell these people were pros. Definitely a must if you're in the area. You won't find anything like it around there! Haha. I had an avocado sandwich with artichokes and roasted red pepper on their housemade bread(which was the best vegan,gluten free bread I had ever had.)I also got a vegan, creamy, curry cauliflower soup, a vegan blueberry muffin and a vegan peanut butter nanaimo bar. Everything was way too good and I was super impressed. I highly recommend them! Check it out! </div>
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Next stop, <span style="font-size: large;">Winnipeg Manitoba</span>!</div>
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<span style="font-size: large;"><a href="http://www.falafelplacewinnipeg.com/">Falafel Place</a> </span>*there is a link attached to their name</div>
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My falafel with fries and banana peppers on it.</div>
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Housemade onion rings!</div>
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This place was SO GOOD. If you're looking for something hot, spicy and filling come to falafel place. You will not be disappointed. By the time I finished my israeli falafel (which is 8 falafel balls, hummus, lettuce, tahini and fries inside a pita topped with banana peppers) I could barely even eat the onion rings. I obviously did eat them because I mean, LOOK AT THEM. They were super good. Best vegan onion rings I had had in a long time. With a really interesting, unique menu and a really chill atmosphere inside it made for the perfect stop on our trip after doing some long drives. I would say it's a must do if you're in the Winnipeg area. It was one of my favourite places along the trip. ABSOLUTE must do for falafel lovers. You will think you'd died and gone to heaven. Check out their website to see all the funky stuff on their menu. </div>
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<span style="font-size: large;">Next stop, Toronto Ontario.</span></div>
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This was my FAVORITE place on my trip. Of all the vegan places I went to this one stole my heart.</div>
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<span style="font-size: x-large;"><a href="http://thebigcarrot.ca/home/">The big carrot</a> </span>*click the name for the link</div>
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My vegan jambalaya and vegan shrimp with a veggie samosa!</div>
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The big carrot is the BOMB. So much to choose from where do I begin. The cafe there is to die for. I have never seen such a diverse arrangement. They had ANY type of food you could think of. </div>
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Established in 1983 from a group of individuals who dreamed of an organic, non gmo market to shop at, the big carrot is the best destination in the city for health nuts. I had SO many different things here. Vegan muffins, vegan shrimp, vegan butter chicken, a vegan butter chicken wrap, fancy yogurts and health bars. I could go on forever. I stocked up here for most of my drive home. The prices are really good and the service is great. Although there was so many other places to go in Toronto for vegan food, this one impressed me the most. The store itself looks really funky inside and there is a juice bar/coffee shop connected to the building as well as the cafe. If I lived in Toronto it would be very hard not to spend my entire pay cheque here. ABSOLUTE must check out if you're in Toronto. I wouldn't have even found it if my uncle didn't take me there so I'm really grateful for that!</div>
I went a couple other places in Toronto like<br />
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<a href="http://www.livefoodbar.com/"><span style="font-size: large;">Live Organic Food Bar</span></a> *click name for link </div>
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I got a really fancy burrito and it was good but my dessert totally blew it out of the water. It was so good for you and yummy to eat! Highly recommended for their desserts! If you're looking for a healthy treat this is the place to go!</div>
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The only place I ran out of time to go to that I really wanted to check out was <span style="font-size: large;">Apiecalypse now pizza</span> in Toronto!<br />
<a href="http://www.apiecalypsenow.com/gallery/home/">http://www.apiecalypsenow.com/gallery/home/</a><br />
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This place looks really neat with tons of innovative pizza ideas and a punky theme that totally sets the right mood. If you're looking for a slice this is the place to go. There's tons of snacks and baked goods there as well. One day I will go back to Toronto and I will go here!! I'm still highly recommending it though because I've heard great things and I love punk/metal pizza places!<br />
Check out their website to see their awesome pizza menu!<br />
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Next stop, Ward Island in Toronto!<br />
<a href="http://www.islandcafeto.com/"><br /></a>
<span style="font-size: large;"><a href="http://www.islandcafeto.com/">The Island Cafe </a> </span>*click name for website<br />
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This was one of my favorites by far! The centre islands in Toronto are really neat. You take a really really old ferry across for about 15 minutes and BAM, you're in a completely different place. Full of little cottages, hippies and animals this place is a must stop for earth loving tree huggers. We stopped at The Island Cafe to get some food on our travels. This place was COOL. It was set up really neat. You can tell someone did a lot of work to make this place look good. They have a garden outside with amazing flowers. Just go check it out for yourself. You'll love it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDneigPgI8WKnKJGQIJZqPeUmIWbpUitN38cb6S_kYIQf-SjnN_GiNR8SMurDu6ciAP2Dn3euliQ5PjXzpFXBiCgLwAKnD70MqsmTdSU2Kryo3Pwq6qKjpp2vatFUIGjL-hUnaAXPsWDde/s1600/Centre+Island+Toronto+%252824%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDneigPgI8WKnKJGQIJZqPeUmIWbpUitN38cb6S_kYIQf-SjnN_GiNR8SMurDu6ciAP2Dn3euliQ5PjXzpFXBiCgLwAKnD70MqsmTdSU2Kryo3Pwq6qKjpp2vatFUIGjL-hUnaAXPsWDde/s400/Centre+Island+Toronto+%252824%2529.JPG" width="400" /></a>My Thai Tofu wrap from the Island Cafe<br />
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Next stop, <span style="font-size: large;">Montreal Quebec</span>!<br />
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<a href="http://copperbranch.ca/"><span style="font-size: large;">The Copper Branch</span></a> *click the name to see their website!<br />
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OH MY GOD. This cafe. Exactly what a vegan would be looking for on the road. It's healthy, quick, there is tons of variety from breakfast to power bowls and tons of house made vegan burgers. The entire place is vegan. They have a huge menu to choose from. I honestly could have come to this place several times as I wanted to try EVERYTHING on their menu. I only went once though and I had the tofu scramble breakfast sandwich with a smoothie. Everything was perfect though. It felt like I was at home. You could really tell they were making everything from scratch. Highly recommended if you're wandering around downtown Montreal looking for something plant based to eat. They are opening more locations as well. Check their website to see!<br />
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Next stop, <span style="font-size: large;">Fredericton New Brunswick</span><br />
<span style="font-size: large;"><a href="http://isaacsway.ca/">Isaac's Way </a></span><br />
*click the name to check out their site<br />
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This place was AWESOME. What a spot for a restaurant. Right on the Saint John River. In a building that was made in 1858. With indoor and patio seating! It had a great relaxing vibe and it was busy so you know it's good! We choose the patio of course because of the amazing view.<br />
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The food was great. With a real farm to table mentality you can tell these people carry some strong ethics about their cooking. They accommodated the whole vegan thing very well. With lots of options of their menu for everyone, it's a good restaurant to go to if you're with a crowd of meat eaters, vegetarians and vegans. My mom had these zucchini egg patties that looked phenomenal and I had their Peanut Thai Tofu. The sauce was done REALLY well. I thoroughly enjoyed it and was completely stuffed afterwards. Even though the place was really busy the atmosphere was so lovely I didn't even feel like leaving when I was done. This is the place to go if you're looking for a place to go out and eat in Fredericton! </div>
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Next stop, <span style="font-size: large;">Charlottetown PEI</span></div>
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<span style="font-size: large;"><a href="https://www.freshii.com/ca">Freshii</a></span></div>
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Now unfortunately I don't seem to have tons of photos from Freshii but it was great! It's a chain opening up across Canada. They have great choices for every kind of eater. Its an innovative alternative to "fast food." All the food they have there is healthy. Really healthy. Its pretty awesome. Also its inexpensive. So if you're a traveller whose looking to get your protein for cheap, look for a freshii! I saw quite a bit of them along the way so it should be easy to find. I went to the one in Charlottetown as well as one in Toronto. Both of them were really good! Definitely a place worth checking out. </div>
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<span style="font-size: large;">Now</span> at this point my mom and I had to decide to turn around and start driving back. </div>
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My next stop is.... <span style="font-size: large;">MONCTON NEW BRUNSWICK </span></div>
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I know what you're thinking. What the heck am I going to eat in Moncton? Which is what I thought when we were driving into the place. Its pretty small. Very old. You wouldn't think you'd find any animal free food there because it's mostly fishing/hunting country out there. Luckily for me I managed to find a delightful little treat right in town. </div>
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<span style="font-size: large;">The Zen Garden.</span></div>
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This was by far the coolest vegan/vegetarian place I went to across Canada. It was the bottom of an old character house that had been converted into a little restaurant. The people that run the place live upstairs. They have a variety of their own teas they make themselves, as well as faux meats, dumplings and other various frozen items you can buy to take home with you. The menu was great. They had pictures, names and descriptions for pretty much all their meals. It was sort of chinese/buddhist cuisine. I had the best vegan dumplings I have ever had there. The presentation of the food was so neat! I loved it. I got a rice roll stuffed with shiitake mushrooms, wrapped in a bamboo leaf! That was something totally new to me and it looked great. The service was great. The food was SO CHEAP. Like seriously CHEAP. If you're starving and you have 5 bucks in your pocket this is the place to be! The owner was super nice and even knew where Campbell River was which was surprising. <span style="font-size: large;">STOP AT THIS PLACE!!!</span> You will not be disappointed. It was some of my favorite food on my trip.</div>
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My insane meal of vegan spring rolls, stuffed mushroom roll wrapped in bamboo leaf, shiitake mushroom dumplings and vegan fried rice.<br />
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One of my last stops naturally had to be <span style="font-size: large;">BOON BURGER</span> in <span style="font-size: large;">WINNIPEG</span><br />
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<a href="http://boonburger.ca/">http://boonburger.ca/</a><br />
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Boon Burger is the BEST. Its 100% vegan. Canadian owned. It's a company with strong ethics which I love. They have an awesome menu with tons of great ideas for different kinds of burgers. It can be a quick take out place or a sit in restaurant. I didn't get a chance to go in and eat but when I went to get my "bacun cheeze burger" it looked really cool inside. A super hip place. Its really nice to go to a burger place that is completely vegan. It's a rare thing to find in the prairies haha. So if you're around Winnipeg don't mess up and miss checking out this place. Click on their website and check out their menu. You will want to make a trip just go to eat there!<br />
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herrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.com1tag:blogger.com,1999:blog-6064953631279303036.post-17034077483235971742015-07-12T20:30:00.000-07:002015-07-12T20:30:45.821-07:00VEGAN OREO DONUTS<div style="text-align: center;">
<span style="font-size: x-large;">Hello everyone!</span> It was my boyfriend, Reece and I anniversary on the 9th of July and I obviously needed to make him something amazing for that day. We are both vegan and loveeee to eat! I asked him what he wanted and he said donuts! Which gave me the grand idea to recreate the new Oreo donut the Tim Horton's just launched, vegan style. Oreos are already vegan so it was pretty easy! I baked the donuts this time but with a different recipe. They turned out amazing! I was super pleased with the results. It was a super easy recipe and they baked quick. Donuts at e my favourite. I'm still reminiscing the vegan donuts at voodoo donuts in Portland. After going there in May 2013 I was really inspired to come home and make my own! These are by far some of my best yet and I guarantee anyone would love these! As long as you have a sweet tooth because they are sweeetttt. The coconut milk makes the perfect icing for them too. I hope you enjoy this recipe and I would love for people to share pictures of their donuts if they try this recipe! Leave it in the comments or message my Facebook page,</div>
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Happy baking!</div>
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<span style="font-size: x-large;"><b><u>Donut Recipe</u></b></span><br />
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2 cups flour + 1/4 cup extra flour for kneading and dusting </div>
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2 teaspoons instant yeast</div>
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1/4 cup warm water</div>
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dash of salt</div>
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3 tablespoons sugar</div>
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1 teaspoon vanilla extract</div>
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1 tablespoon cocoa</div>
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2 tablespoons vegan margarine, melted</div>
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3/4 cup coconut milk</div>
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dash of salt</div>
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<span style="font-size: x-large;"><b><u>Icing Recipe</u></b></span><br />
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1/3 cup <a href="http://www.becel.ca/en/becel/becelproducts/becel-vegan.aspx">vegan becel margarine</a>, melted *link attached</div>
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1 cup vegan powdered sugar</div>
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3 tablespoons coconut cream *thicker chunks in your can of coconut milk</div>
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*save some for the drizzle</div>
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2 rows of oreos crumbled for toppings</div>
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To start your dough recipe you will need a 1/4 cup of warm water with a dash of salt added to it. Sprinkle your 2 teaspoons of yeast over top of the warm water the allow to sit for 10 minutes. This gives you time to combine all your dry ingredients. You can add more cocoa if you want chocolate donuts. These just had a slight hint of chocolate in them with the amount I added. Thats what I was going for. Once your yeast is ready, create a hole in the middle of your dry mix. Add your yeast, coconut milk then margarine. Mix together well with a fork until dough is form then begin to knead and mix with your hands.<br />
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Knead your dough for 7 minutes. Rub a bit of margarine inside the bowl your dough is in so it doesn't stick and cover with a clean dish cloth and allow to rise at room temperature for at least a half hour. The longer you let it rise the more donuts you will get out of it!</div>
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While your dough is rising you can make your icing!</div>
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First step is to melt your margarine. Keep in mind that becel margarine is WAYYY lighter then regular original earth balance which is what I normally use. This made a really nice butter cream frosting! You MUST add the coconut cream to get the right consistency though. My icing was very thin before I added that but afterwards it was the PERFECT icing. I highly recommend using becel vegan margarine for your icings(especially butter cream ones) but just try and keep in mind you will need a vegan thickener. Other examples of thickeners are mashed bananas, natural agar agar and ground flax seeds. </div>
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Gradually add your vegan powdered sugar while using a mixer. Mix constantly while adding. Once your sugar and margarine is mixed together well add your coconut cream. Continue to mix until desired consistency. I mixed mine for about 5 minutes. Once it's finished place it in your fridge with a lid. </div>
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NOW, your dough has risen for a half hour or more and you need to <span style="font-size: large;">preheat your oven to 325 F. </span></div>
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Knead your dough on a clean, lightly floured surface on your counter or table. You'll need to knead it for about another 10 minutes. Keep adding flour as needed to your surface. Rub vegetable oil all over your baking tray. Begin to roll out your dough with a lightly floured rolling pin. Keep rolling until the dough is a 1/4" inch thick.<br />
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Using either a donut cutter or a knife begin to cut out even shapes of your dough and place on lightly oiled baking tray.<br />
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Repeat until all your dough is used. Once they are all ready, rub a little vegetable oil on top of the donuts and throw into your heated oven. <span style="font-size: large;">Bake for 8-10 minutes</span>. Take out and allow to cool.<br />
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Allow to cool for at least 10-15 minutes before icing or your icing will just melt off because it's wayy too hot. Take your icing out of the fridge now so its not to hard to spread on the donuts.<br />
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Crumble up two rows of oreos in a bowl.<br />
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This will be for sprinkling on top of the icing. Begin to spread icing on all your donuts. Try to make sure you will have enough icing left for the drizzle on top of the oreos but if you don't just break the icing recipe here down into a 1/4 recipe and use that! Once all your donuts have icing on them begin to sprinkle oreos all over them. A lot of the oreo crumbles will probably fall onto the plate. I just kept scraping them all off and sprinkling them until it all stuck to the donuts. Once you've covered all your donuts add a light drizzle of icing over top of them all. This is the last step but MOST <span style="font-size: large;">CRUCIAL ONE</span>. It really does make the donut. These will last in your fridge for up to 5 days. These are some of the best donuts I've ever made and I hope you like them :)</div>
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herrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.com0tag:blogger.com,1999:blog-6064953631279303036.post-45714341010773500632015-06-30T00:09:00.002-07:002015-06-30T00:09:24.086-07:00VEGAN PIZZA <div style="text-align: center;">
Hey everyone! I haven't made a recipe post in way too long so thanks for staying tuned. I've been working on my cooking at home, trying to expand my social network and checking out other awesome vegan blogs in my spare time. Its been way too hot to cool here the last couple days so it's obviously summer salad season. I usually just live off of salads, sandwiches and wraps in the summer time. Its a nice change from lots of the complicated meals that us health freaks like to cool or bake. I can definitely embrace a raw diet in the summer time. For those of you that are raw during the winter, that is impressive. Maybe it's being brought up in Canada but I need my hot seitan roast and home made stuffing. ANYWAYS getting off topic here a little. <span style="font-size: large;"> June 28th was <span style="color: #990000;">National Vegan Pizza Day</span></span> so I figured I'd celebrate by posting my vegan pizza recipe. Vegan pizza is the easiest meal to feed to meat eaters and have them not even notice. My whole family will eat vegan pizza with me as long as I make it! Ha. If you're looking to help your family explore their animal free roots, do a pizza night :) I promise they will not be disappointed!! </div>
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Pizza is great because you can put virtually anything on it and as long as it's covered in tomato sauce and dosed with daiya people will love it. Plus if you're picky you can make it exactly to your liking. My favourites are toppings are bell peppers, mushrooms, stuffed olives and artichoke hearts. Add some spinach or kale and you've got yourself the perfect pizza. If that's not to your liking you could try pretty much any vegetable. Some of my other faves are corn, broccoli, <a href="http://www.tofurky.com/">tofurky</a> sausage or veggie chorizo. Veggie pizzas are great but those tofurky faux meats are the bomb! Now <span style="font-size: large;"><a href="http://www.vegan.com/field-roast/">field roast</a></span> is back in Canada so you can use those too. They are my favourite, I am so happy to have them back. If you haven't put those on a pizza yet, please do so now. For your own sake. Here's my dough recipe. Enjoy! </div>
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<span style="color: #990000; font-size: x-large;"><b><u>Dough recipe </u></b></span><br />
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3 cups unbleached white flour or <a href="http://caputoflour.com/">caputo flour</a> (link attached if your interested)</div>
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1 packet instant yeast = to 2 1/4 teaspoons </div>
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Dash of salt </div>
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1 cup warm water</div>
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1 tablespoon olive oil </div>
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1 teaspoon salt</div>
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2 teaspoons pepper</div>
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2 teaspoons chili powder</div>
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1 tablespoon Italian seasoning </div>
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Get one cup warm water in a measuring cup and add a dash of salt and stir. Make sure it's not too warm or it'll kill the yeast. It just has to be room temperature. Sprinkle the yeast on top and let stand for ten minutes. In a large bowl add your flour and spices. Stir well. Make a well in the middle and add your yeast and olive oil. Mix together with a fork until a dough begins to form then start to use your hands. Knead for 10 minutes. Add one teaspoon of olive to your bowl and rub it around the sides and on your dough. This make sit so your dough doesn't stick. Place a clean kitchen cloth over the bowl and let rise on the counter for an hour. </div>
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This gives you the perfect amount of time to cut up all your veggies, oil your pan and get ready to roll your dough out. This is usually how much I cut up for one large pizza. </div>
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<span style="color: #990000; font-size: x-large;"><b><u>Veggie recipe</u></b></span></div>
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1 can tomato paste </div>
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Half a white onion, diced</div>
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3 cloves garlic, diced </div>
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5 mushrooms, sliced </div>
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10 olives, sliced</div>
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Handful of pickled artichoke hearts, diced </div>
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Half a pack of tofurky chorizo or 2 tofurky sausages OR field roast vegan sausages </div>
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Handful of fresh spinach</div>
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One bell pepper, diced </div>
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1/2 cup of <a href="http://ca.daiyafoods.com/">daiya</a> cheese (I usually use pepper jack) or <a href="http://followyourheart.com/products/fiesta-blend-shreds-13/">vegan gourmet cheese </a>(which is really good but so hard to find in Campbell River!) *links attached</div>
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Once your dough has risen for an hour you need to preheat your oven to 400. Take your bowl and remove your dough into a lightly floured surface on your counter. Begin to Knead the dough for 10 to 15 minutes. Adding flour as needed. Once it's nice and soft and easy to work with begin to roll it out with your rolling pin. Start from the middle pushing out to create a disk shape. Rotate the dough and flip it over periodically to create the pizza shape for your dough. Keep pushing out further each time to make the circle bigger and bigger. Keep rotating the dough to keep the shape uniform. Once the dough is big and round like a pizza you can begin to bend the edges in and pinch the with a fork to create your crust. Stuff it with vegan cheese if you want! Once you have a dough completely around the edge of your pizza you'll need to to bake it for 5 minutes. This allows the dough to cook thoroughly because veggies don't take nearly as long. Place it on an oiled round pan and place in oven. Once you take it out your ready for the tomato paste. Spread it around with a spoon and cover the whole dough. Add your toppings veggie, meat then cheese. Place as much as you'd like. Using a pizza paddle, a spatula or your hands place the pizza on your oiled round pizza pan. Place in the oven for 15 minutes. </div>
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Take your pizza out and allow to cool for 10 minutes before you serve. Slice evenly with a pizza knife and eat!</div>
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Thats just a few photos from my vegan pizza gallery :) </div>
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Check out my <a href="http://herrrbivore.blogspot.ca/2014/10/vegan-calzones.html">vegan calzone recipe</a> as well! *link attached</div>
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I hope you had an awesome <span style="color: #990000;">vegan pizza day</span> and enjoy this recipe. Its so easy to make the hardest part is waiting for the dough to rise! I would love if everyone would tweet me <a href="https://twitter.com/theherrrbivore">@theherrrbivore</a> and send me your summer salads with the #hastag #summersalads </div>
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Thanks everyone for all your support on my blog and your commitment to a cruelty free lifestyle! Kudos to you! </div>
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herrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.com0tag:blogger.com,1999:blog-6064953631279303036.post-19077896113080002972015-05-27T10:51:00.002-07:002015-05-27T10:51:47.943-07:00UPDATE!!!!<div style="text-align: center;">
Hello everyone:) its been a while since I stopped by here so I figured I'd make a little post and give everyone an update. Im currently working on some recipes to post bit they are in the process of being perfected! I only wanna share the best kinds of vegan food with you so hopefully you can still wait a little longer! Also, if anyone has any request of what they'd like to see "veganizied" then please leave me a request in the comment and I promise I will do it!!! Its nice to have some feedback from the people looking at this blog. I love a good challenge too! :) with all of that being said I have been cooking up a storm here but I've also been on vacation so thats why there is a lack of post. Its really nice to live in Campbell River again. I forgot how much you appreciate living right in front of the ocean. It's really beautiful here. It's been so nice to spend time with my family too. I've also been gardening up a storm here. I've got cosmos, snapdragons, so many Petunia's, some 4 o clocks and just so many fabulous flowers. As you know last year I focused alot on a veggie garden so I thought this year I would do mostly flowers and herbs. More pics to come for sure but here's a taste of where I've been living.</div>
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herrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.com0tag:blogger.com,1999:blog-6064953631279303036.post-5541934036704526542015-03-27T08:38:00.004-07:002015-03-27T08:41:15.250-07:00VEGAN BAKED ONION RINGS<div style="text-align: center;">
<span style="color: #20124d; font-size: large;">HELLO VEGANS</span> and non vegans alike. Its <span style="color: #20124d;">Spring</span>!! I know I haven't been posting very much but its because I am moving:) My boyfriend and I decided to move to Campbell River where my parents live to help them and be out of the city for awhile. I'm really excited because my sisters are super awesome chefs and it'll be nice to have some partners in crime! I got a lot of positive responses when I posted some pictures of these bad boys so I figured it was about time I get posting a recipe. So if you don't hear from me in a while you know why! Stay tuned though because everything is about to get much more exciting for my blog:)</div>
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<span style="color: #20124d;"><u>Keep cooking!</u></span></div>
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<span style="color: #20124d; font-size: x-large;"><u><b>VEGAN BAKED ONION RINGS</b></u></span></div>
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1-2 large onion peeled and sliced</div>
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<b><u><span style="color: #20124d;">Batter</span></u></b></div>
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1 cup organic unbleached white flour</div>
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2 tablespoons cornstarch</div>
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1 teaspoon onion powder</div>
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1 teaspoon chili powder</div>
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1/2 teaspoon of salt</div>
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1 cup of <a href="http://silk.com/products/original-almond-coconut-blend">silk coconut almond milk blend</a></div>
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1 teaspoon organic apple cider vinegar</div>
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<b><u><span style="color: #20124d;">Breading</span></u></b></div>
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1/2 cup bread crumbs</div>
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1/4 nutritional yeast</div>
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1/4 <a href="http://www.bobsredmill.com/">bobs red mill</a> cornmeal</div>
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<span style="color: #20124d;"><u><b>Steps</b></u></span><br />
<span style="color: #20124d;"><u><b>SERVES 2</b></u></span></div>
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Preheat your oven to 450F. Slice your onion up in 1/4 thick rings.<br />
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Make sure you push out all the silly little pieces that obviously won't make good onion rings. You want big circular pieces for this. Once all the onion you need to cut up is ready its time to make the batter. Combine all your dry ingredients in a medium sized bowl. Whisk together with a fork while dry so you can make sure there is no bumps in it at all. Add half of your almond milk and stir it in well. Then pour the other half into a measuring cup and add your apple cider vinegar. Add that mixture to your dough and keep stirring everything together. If your batter is too thin you can add a tablespoon of flour one at a time to thicken it. Once your batter is ready its time to get your breading together. Now this part can really be changed to whatever your preference is. I prefer to have a little crunch in my onion ring so I like adding things like cornmeal that give it a kick. If you prefer a smoother batter try just adding bread crumbs and nutritional yeast. I made my own bread crumbs by toasting some <a href="http://www.silverhillsbakery.ca/products/">Silver Hills</a> Squirrely bread then crushing it in my hand. Worked like a charm!<br />
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By this point your oven should be preheated so you'll want to oil a baking tray or line it with parchment paper.<br />
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Pick up a single onion ring with a fork and place it in your batter. Make sure the onion ring is completely covered with batter. Pick it back up with the fork and let the excess batter drip off. Place the battered onion ring in your bread crumb dish and flip to cover both sides. Place the onion ring on your baking tray and repeat those steps until all onion rings are battered and ready to bake. Bake for 8 minutes, flip and bake for another 6 minutes. Take them out and remove from baking tray. Place them on a plate with a paper towel to absorb some of the excess oil and allow them to cool.<br />
I had mine with <a href="http://www.simplyorganic.com/">simply organic</a> ketchup and it ruled:)<br />
Enjoy! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1UT97JjjR2uW7ac66yDhdSi56dW81HgrDgZux12aZr8kdhhVRMuYiuDP3jf2cd1a6lJR6snIAu7Y1UehLQULJgGKYJlFK9gYHdfOVJu7_r7xJsBX7JeYrO2LavwFy8zyACsqILD_x34fo/s1600/output_FbcCqc.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1UT97JjjR2uW7ac66yDhdSi56dW81HgrDgZux12aZr8kdhhVRMuYiuDP3jf2cd1a6lJR6snIAu7Y1UehLQULJgGKYJlFK9gYHdfOVJu7_r7xJsBX7JeYrO2LavwFy8zyACsqILD_x34fo/s1600/output_FbcCqc.gif" height="480" width="640" /></a></div>
We had ours with some <a href="http://gardein.com/products/seven-grain-crispy-tenders-2/">Gardein Crispy tenders</a> on the side. They we delis!<br />
(there is links attached to the companies of products I used if you want to check them out!)</div>
herrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.com0tag:blogger.com,1999:blog-6064953631279303036.post-15073089204038239662015-03-03T08:38:00.003-08:002015-03-03T08:41:32.652-08:00VEGAN BANANA CREAM PIE W/ A HAZELNUT DATE CRUST <div style="text-align: center;">
<span style="color: #f1c232; font-size: x-large;"><u><b>VEGAN BANANA CREAM PIE</b></u></span></div>
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<span style="color: #f1c232; font-size: x-large;"><u><b>w/ a hazelnut date crust</b></u></span></div>
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I woke up this morning with such an itch to bake so I was instantly excited when my boyfriend said it was national banana cream pie day. Random yes but an excellent opportunity to try something new. I also had a serious craving for hazelnut so I went out and bought some pura hazelnut agave syrup which is the kind I used in this recipe and it is SOOO GOOD. I mostly drink it in my coffee usually but it was an awesome addition for my pie crust. It gave it just the extra pizzaz it needed. Although I didn't make my own custard for the middle I was really pleased with the gobio vegan custard packet that I bought at one of the local pharmacies here with an awesome vegan food section there. It was my first time trying the custard and although it needs quite a bit of sweetener to be delicious its an excellent base for a cream pie. I highly recommend it to anyone trying to pull off a vegan cream pie for the first time. So here it is. In the name of national banana cream pie day, my vegan banana cream pie. I hope you enjoy! Happy baking. </div>
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*I attached a link to the Pura linkedin below if you want to check them out. They are an awesome local company from Vancouver, BC</div>
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<span style="color: #f1c232; font-size: large;"><b>Pie crust recipe</b></span><br />
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1 cup <a href="http://everland.ca/">everland</a> organic pitted dates (soaked in warm water for 20 minutes)<br />
1/2 cup <a href="http://www.bobsredmill.com/graham-flour.html">bob's red mill organic graham flour</a><br />
1/2 cup <a href="http://everland.ca/">everland </a>organic unbleached white flour<br />
1/4 cup <a href="http://www.edwardandsons.com/ldo_shop_coconut.itml">lets do it organic shredded coconut</a><br />
1/4 cup <a href="http://earthbalancenatural.com/">earth balance</a> melted<br />
2 tablespoons <a href="https://www.linkedin.com/company/pura-sweeteners">Pura</a> hazelnut agave syrup (link attached here)<br />
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*I also left links to the other products I used if you wanted to check out these awesome vegan companies!<br />
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<span style="color: #f1c232; font-size: large;"><b>Steps</b></span></div>
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Combine flours in a medium sized bowl with your shredded coconut. Mix together well with a fork. Next drain your dates and add to your food processor or blender. Add 2 tablespoons of agave syrup and 2 tablespoons spoons of melted earth balance. Blend together for 4 minutes. Add blended dates to the flours and begin to mix together well, pressing down while mixing to pack everything in tight. Once your pie crust has formed into a ball, press your pie crust into a pie pan. Refrigerate for 5 minutes then bake at 375 for 12 minutes.</div>
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Once your crust is ready you can make your custard because you'll want your custard to cool before adding it to your pie.</div>
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<span style="color: #f1c232; font-size: large;"><b>Pie filling recipe</b></span><br />
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2 cups vanilla <a href="http://www.almondbreeze.com/">almond breeze</a> milk<br />
1 packet <a href="http://www.gobiofood.com/organic-dessert-mixes-organic-custard-c-337_382.html">goBio</a> organic custard<br />
2 tablespoons cane sugar<br />
2-3 bananas sliced<br />
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<span style="color: #f1c232; font-size: large;"><b>Steps</b></span><br />
Measure 2 cup of almond milk. In a bowl add the contents of the custard packet and 1/4 cup of your milk. In a pot bring your remaining 1 3/4 cup of milk to a boil then slowly add your mixture to the pot once its boiling. Turn down to a low bowl and whisk together until desired consistency. For me it was around 10 minutes. Afterwards pour your custard into a bowl and refrigerate for 15 minutes.<br />
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Next its time to make your pie! You'll need 2 to 3 bananas depending on how much banana you like. Slice them thinly then place slices in your crust. Cover the whole bottom of your crust.<br />
Add your custard to the pie crust and spread evenly. Place one more layer of banana slices on top. Top it all off with your choice of whip cream if your heart so desires. Its delicious on its own. Refrigerate until you're ready to serve.</div>
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<br />herrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.com0tag:blogger.com,1999:blog-6064953631279303036.post-27201806013808429622015-03-01T11:51:00.000-08:002015-03-01T11:51:56.278-08:00VEGAN IN VANCOUVER X 2<div style="text-align: center;">
Hey everyone! I haven't posted anything in quite a while.. Im sorry!!! Life has been crazy, I'm working a ton and I'm about to move back to Campbell River! Im planning on helping my parents with their house because my mom is about to retire and hopefully get some down time to really focus on my baking/cooking. Theres an amazing farmers market up there every sunday in the summer time so my sister and I are going to start selling some of our baked goods there! I'm really excited. In other words stay tuned because there will be sooo much more coming up on my blog!! My sisters are great bakers too so it'll be awesome to have a team. Now just to think of a name for it.... Any suggestions?</div>
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Anyways my boyfriend and I just came back from going to NORTHWEST COMEDY FEST and it was INSANE. Every comedian was so good and we got to meet most of them. Todd Glass signed our book and Doug Benson was super nice and hung out for a long time. Rory Scovel even played a surprise set at Doug Benson's show so that was an extra big treat for Reece and I. Rory Scovel is one of our absolute favourites. In between all the shows I figured I'd make some documentation of the AMAZING vegan food I ate while in Vancouver. We stayed off of Commercial drive which is VEGAN HEAVEN in Vancouver. Most of the great spots to eat are around there just along the drive. If you haven't ventured down there before you must because it has such an awesome variety of different kinds of vegan food! We even managed to make it back to whole foods again, of course<3 In all the excitement I didn't get tons of photos but I went to some of my all time favourite vegan spots in Vancouver so I thought I'd share it with you! If you haven't been , please go. You will never want to leave. I never do. </div>
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<span style="color: #38761d; font-size: large;"><b><u>First stop! Deserts 905 Commercial Dr, Vancouver BC</u></b></span></div>
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<span style="color: #38761d;"><b><u><a href="http://vancityveg.com/deserts-the-falafel-oasis/">http://vancityveg.com/deserts-the-falafel-oasis/</a></u></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqq0MRju1GdNBiZxXEFkADmNoN_LM6YJpu_bjn0Kg3IS_bkXWV1ujAjoaLcj_HJIISb1gIYFToMYU1gmSf2U8HTi1ANoE2_KzSoVa4HRo46cmIaS97TQjrRiJonZoMi0hE82AIbJ6h3eF7/s1600/IMG_20150219_152140636_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqq0MRju1GdNBiZxXEFkADmNoN_LM6YJpu_bjn0Kg3IS_bkXWV1ujAjoaLcj_HJIISb1gIYFToMYU1gmSf2U8HTi1ANoE2_KzSoVa4HRo46cmIaS97TQjrRiJonZoMi0hE82AIbJ6h3eF7/s1600/IMG_20150219_152140636_HDR.jpg" height="480" width="640" /></a></div>
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This is truly the falafel oasis. The food here is WAY TOO GOOD. Its so cheap too! You can see the two owners make your food while you're there. The wraps are the biggest falafel wraps I've ever had. They put pickles in them which is my FAVOURITE thing. They always have tons of veggie samosas and veggie pakoras ready in a glass case so you can stop in there if you're in a rush. Its pretty hard to spend over 20 dollars there and thats with two people. My boyfriend and I got one of these wraps each and two samosas for 15 bucks! If you buy 4 samosas its a deal too. The chutney is off the chain. Which is an absolute must for me while eating samosas. If you love indian food or you're looking for a cheap, healthy lunch this is the place to stop. The service is always good and theres a large menu with tons to choose from. I wish I got more pictures but I was so excited I kind of forgot! Hehe. :)</div>
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<span style="color: #38761d; font-size: large;"><b><u>Second stop! Bandidas taqueria </u></b></span><br />
<a href="http://www.bandidastaqueria.com/">http://www.bandidastaqueria.com/</a><br />
Now I know I have posted this place before but its seriously one of my favourite breakfast places in the world. Its a must go everytime I go to Vancouver. The breakfast there is some of the best you'll get ever. With so many different things to choose from and most can be made vegan or vegetarian. The prices are great. The inside of the restaurant is super funky and always has the best art on the walls. Everytime I go there I want to take a piece home hehe.<br />
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Coffee and their homemade salsa. That salsa is seriously spicy and its VERY rare I find things spicy.. I'm fijian haha</div>
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Reece had the "egg mcmuffins" Instead of using english muffins they use their own homemade cornbread buns and its the best thing i've ever had!! I want the recipe so bad. I could eat them every morning. When you make your meal vegan they automatically add guacamole, no charge and you can add some veggie bacon or sausage on the side:)<br />
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I got "the breakfast" made vegan. This is a lot better picture of their AMAZING cornbread muffins. I love some purple cabbage with my breakfast and a little apple salad on the side makes this the perfect meal. The hardest part is trying to eat it all! The portions are great! Thanks Bandidas.<br />
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<b><u><span style="color: #38761d;"><span style="font-size: large;">Third stop! The Sweet Cherubim</span> </span></u></b><br />
<a href="http://www.sweetcherubim.com/">http://www.sweetcherubim.com/</a><br />
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I seriously love this place. It holds a special place in my heart. It was one of the first vegan places I came too in Vancouver and I never wanted to leave. With an organic grocery store attached you could live there. Their baked goods are especially amazing. They have a huge glass case when you walk in that holds tons of different vegan treats including nanaimo bars, bird nest cookies(my favourite), raw bliss balls, muffins, chocolate carrot cakes. ANYTHING, you name it , they will have it. Not to mention they look absolutely amazing so well done Sweet Cherubim. Ive always wanted to work there. Its an absolute must go everytime I come to Vancouver. A little bit pricier than the other places I mentioned but really worth it! Their veggie rolls are to die for. They have one of the largest vegan menus to choose from too. Why not support a vegan restaurant/health food store that started in 1980? Id pay any amount to keep that going!<br />
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Is that not the best veggie roll you've ever seen!?</div>
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My lovely boyfriend drinking one of their raw vegan shakes :) </div>
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While my boyfriend and I were there too we also stopped at Vandusen Botanical Garden. I had never been there before and we had lots of down time before our comedy shows so we thought it would be a fun adventure. Wow. What a beautiful place. I went there in February and it was amazing! I can't wait to go back in the summertime when everything is blooming. I really appreciate living in BC for the amount of nature I get to see. I think i would go crazy living in a city without any green. If you haven't been there before you need to check this place out. Its 7.75 to get in for an adult. Theres so many different sections to look at my boyfriend and I didn't even get to them all! All in all it was a magical place though. Even the building there is beautiful. Check it out.</div>
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Heres a couple snapshots from there. British Columbia will always be my home. THE WEST IS BEST. :)</div>
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herrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.com0tag:blogger.com,1999:blog-6064953631279303036.post-66183539100062287542015-02-15T19:20:00.003-08:002015-02-15T19:22:33.456-08:00VEGAN DOUBLE CHOCOLATE CUPCAKES WITH BUTTERCREAM FROSTING<div style="text-align: center;">
<span style="color: #990000;">Valentines day</span> is kinda dorky but it gives me a reason to bake something good. This valentines day I decided to bake some cupcakes. AS PER USUAL. Because I am a cupcake fanatic if you haven't already noticed. This was my first attempt at buttercream frosting and I was soooo pleased! I need to get a good icing bag to make my cupcakes look professional now. This icing is the perfect recipe for decorative cakes or any baked good. I added some beet powder to make the icing pink for <span style="color: #990000;">valentines</span>. Its a great natural way to color your food and its good for you! Vegan food coloring is seriously hard to find in Victoria. The double chocolate cupcakes were an extra sweet treat for my boyfriend for <span style="color: #990000;">Valentines</span>. Although I think its kind of silly for everyone to celebrate their relationships on one day, I loveeee hearts, flowers, the colors <span style="color: #a64d79;">pink</span> and <span style="color: #990000;">red</span> because they are cute everyday of the year... Just like my boyfriend hehe. Anyways, these are some seriously sweet cupcakes so if you have a sweet tooth or you're a lover of chocolate you will loveee this. It has alot more sugar than my baked goods usually do but whatever! Its <span style="color: #990000;">valentines day</span>, celebrate with some sugar. </div>
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<span style="color: #990000; font-size: x-large;"><u>VEGAN DOUBLE CHOCOLATE CUPCAKES WITH BUTTERCREAM FROSTING</u></span></div>
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<b><u><span style="color: #990000; font-size: large;">Cupcake recipe</span></u></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiISN-4pIDQHoYLI2Hy4VlJ02fILbmmOFKh3fGpliysGt5gh0L8nCHT-_FgdsAAwKivWgAhVXRqlP8tbw6Q6QB2T5RipL7erzHjKrjgso4-Rakys0PuyOHlqiM2smFh03eyOmZgbB8o6Mq0/s1600/CIMG4337.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiISN-4pIDQHoYLI2Hy4VlJ02fILbmmOFKh3fGpliysGt5gh0L8nCHT-_FgdsAAwKivWgAhVXRqlP8tbw6Q6QB2T5RipL7erzHjKrjgso4-Rakys0PuyOHlqiM2smFh03eyOmZgbB8o6Mq0/s1600/CIMG4337.JPG" height="240" width="320" /></a>1 1/2 cups unbleached organic white flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
Pinch of sea salt<br />
3 tablespoons cocoa powder<br />
1/3 cup of <a href="http://enjoylifefoods.com/our-food/baking-chocolate/chocolate-for-baking-mega-chunks/">Enjoy Life vegan mega chocolate chunks</a> (link attached)<br />
1/4 cup <a href="http://earthbalancenatural.com/">earth balance</a>, melted<br />
1/2 cup turbinado sugar<br />
1 teaspoon vanilla<br />
<span style="text-align: right;">1 cup <a href="http://everland.ca/our-foods/">everland organic coconut milk </a> (link attached) </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqnG3jR_E3ayK0HWEN6xyydsl6Si9jFGKO-0BHJxkbgJ5Z2Gprg7xr54gm1OzcxBacG5N-m4m08nJFKwHA7vaNu2kllG0n6jjhn2bLvwL-BA4er7Qpsb4b5xOujNtWyMVuWz9ovkRLMJ-/s1600/CIMG4372.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqnG3jR_E3ayK0HWEN6xyydsl6Si9jFGKO-0BHJxkbgJ5Z2Gprg7xr54gm1OzcxBacG5N-m4m08nJFKwHA7vaNu2kllG0n6jjhn2bLvwL-BA4er7Qpsb4b5xOujNtWyMVuWz9ovkRLMJ-/s1600/CIMG4372.JPG" height="240" width="320" /></a><b><u><span style="color: #990000; font-size: large;">Buttercream frosting recipe</span></u></b><br />
1/2 cup <a href="http://earthbalancenatural.com/">earth balance</a>, melted<br />
2 cups <a href="http://wholesomesweeteners.com/Products/product-detail/PId/65/Organic-Powdered-Sugar">wholesomesweeteners organic powdered sugar </a>(link attached)<br />
1 tablespoon vanilla extract<br />
1 1/2 teaspoons beet powder<br />
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<span style="color: #990000; font-size: large;"><b><u>Steps</u></b></span></div>
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<span style="color: #990000; font-size: large;"><b><u>Makes 12</u></b></span></div>
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Preheat your oven to 350F. In a large bowl begin by adding all your dry ingredients. Flour through chocolate chips. Stir together all the ingredients well with a fork. Make sure there is no lumps in the mixture. In a medium sized bowl combine your butter, sugar, vanilla and coconut milk. Stir together well with a fork until everything is well combined. Make a well in the middle of your dry mix to add the wet mix too. Pour the wet mix in, stirring while combining. You should be using a large spoon to mix it now or an electric mixer. Once all ingredients are well combined it should be like the consistency of pancake batter. Prepare a muffin baking tray with either liners or oiled. Take one big spoon full and place into a muffin slot. The batter should be about 2/3 full. Repeat 12 times and place in the oven. Bake for 18 minutes. </div>
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Once your cupcakes are ready take them out of the oven. You can stab them with a toothpick to make sure they are done but mine were perfect after 18 minutes. Remove from tray and place on a large plate to cool down. Time for frosting!!</div>
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To make the frosting you'll need an electric mixer. I have an old handheld one and it worked perfect! First you'll want to melt your butter. Add your melted butter to a medium sized bowl. Add your vanilla. Begin to add your powdered sugar, 1/2 cup at a time. Start to mix it using your mixer and continue to add the rest of your sugar while mixing it.</div>
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Keep beating your frosting for 4 minutes. It should be a good, thick, creamy texture by now. If its not, keep mixing. If its too thick you can add some coconut milk 1 teaspoon at a time. Once the consistency is right you can sprinkle in your beet powder. Continue mixing while adding the powder. Beat for another 2 minutes. </div>
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Once all your beet powder is well combined and your icing is a nice pink color you can throw it in the fridge. If you are using an icing bag, place your icing into the bag then place it in the fridge until your cupcakes are ready to be frosted. Allow your cupcakes to cool for 10-15 minutes before icing them. This should make the perfect amount of frosting for this recipe. Ice your cupcakes then serve! These will rock your world. </div>
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herrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.com0tag:blogger.com,1999:blog-6064953631279303036.post-81305336036632924242015-01-30T21:32:00.002-08:002015-01-30T21:40:29.344-08:00VEGAN PIEROGIES W/ COCONUT BACON BITS<div style="text-align: center;">
Happy end of <span style="color: #4c1130;">Veganuary</span>! I hope lots of people gave it a shot and hopefully some of them decided to stay that way. It's so important for your body to eat healthy and you really make less of an impact on our beautiful world by doing so. Being vegan is good for the mind, body and soul. If you're eating healthier then your body is working better. Who wouldn't want that?! I know for a lot of people they can't behind the whole "animals have feelings too" so why not look at it as a better way to treat your precious body. You only live once so take care of yourself! Anyways, I made pierogies!!! They were way too good. Tastes so traditional and boy, did I ever crave pierogi after my veganism. They are so nostalgic for me. A weekly meal in our house as a child. I've never had homemade ones before and WOW. Whole different ball game. Ever since I started making this recipe I can't stop. The bacon bits seem so real! I was a little hesitant trying just shreds of coconut to make bacon but I swear by it now. So much cheaper and healthier than store bought bacon bits or some faux meats as well. This recipe is a little bit time-consuming but so worth it! So grab a tub of <a href="http://www.tofutti.com/dairy-free-cheeses/sour-cream/">Tofutti sour cream</a> (there's a link attached) and dig in! Enjoy.</div>
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<span style="color: #4c1130; font-size: x-large;"><b><u>VEGAN PIEROGIES WITH COCONUT BACON BITS</u></b></span></div>
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<span style="color: #4c1130; font-size: x-large;"><b><u><br /></u></b></span> <span style="color: #4c1130; font-size: x-large;"><b><u>Recipe</u></b></span><br />
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<span style="color: #4c1130; font-size: large;"><u>For filling</u></span><br />
6 potatoes, yellow preferably, boiled and mashed<br />
4 stalks of green onion chopped<br />
2 tablespoons <a href="http://earthbalancenatural.com/">earth balance</a> buttery spread (link attached)<br />
4 tablespoons <a href="http://www.drinksilk.ca/products/original-cashew-beverage">silk cashew milk</a> (link attached)<br />
1/2 teaspoon sea salt<br />
1 teaspoon paprika<br />
dash of pepper<br />
<a href="http://ca.daiyafoods.com/">Daiya cheese</a> of your choice (link attached)<br />
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<span style="color: #4c1130; font-size: large;"><u>For bacon bits</u></span><br />
1/2 cup l<a href="http://www.edwardandsons.com/ldo_shop_coconut.itml">ets do it organic unsweetened coconut flakes</a> (link attached)<br />
1 1/2 teaspoons <a href="http://www.edwardandsons.com/thewizards_info.itml">vegan Worcestershire sauce</a> (link attached)<br />
2 teaspoon soy sauce<br />
6 drops liquid smoke<br />
1 tablespoon canola oil<br />
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<span style="color: #4c1130; font-size: large;"><u>For dough</u></span><br />
3 cups flour, unbleached<br />
1 cup warm water<br />
3 tablespoons canola oil + some for frying the pierogi<br />
1 teaspoon salt<br />
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<span style="color: #4c1130; font-size: x-large;"><b><u>Steps</u></b></span><br />
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To make your coconut bacon, which is what I usually bang out first because it's so quick and easy. You will need a small bowl to mix all your ingredients in and a small frying pan on medium heat with 1 tablespoon of canola oil. Put your coconut flakes into a small bowl. I usually crush them up in my hand first to make them more like bacon bits. It works great! Add your Worcestershire sauce, soy sauce and liquid smoke. Stir everything together well with a fork. Once your pan is hot, add your coconut bacon. Allow to fry for 4-5 minutes or until desired texture. They can burn! So make sure you keep an eye on it. </div>
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Fill a big pot up with water and a dash of salt. This is for boiling your potato make sure it's over half full. Add a dash of salt. Turn onto to medium-high heat to bring to a boil. Place the lid on top. Peel and wash your potatoes. Cut them up into quarters and soak in water for 5 minutes. This helps get the starch out. Add to the boiling water and let boil until soft. once they are soft enough to poke through with a fork drain the water. Add your ingredients then mash the potatoes. Add your coconut bacon. Let them cool.<br />
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This gives you the perfect opportunity to make the dough. In a large bowl add the water and canola oil. Add 2 cups flour and begin to mix in with a fork. It should be nice and soft and have an elastic kinda texture. Once your ball of dough has formed begin to knead it with your hands. Your dough shouldn't be sticky so slowly add your one cup of remaining flour. Transfer to a clean, lightly floured counter space. Begin to knead the rest of your flour into your dough and continue kneading for 5 minutes. Roll your dough out into a large rectangular shape. It should be about a 1/4 of an inch thick. I usually use my measurement cup or a mug to cut out the pierogies. They should be about 2-2 1/2 inches across. Repeat this step until all your dough is gone. It should make 15. </div>
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<span style="color: #4c1130; font-size: large;">Bring a large pot to a boil with 6 cups of water. Add a dash of salt and oil. This is to boil your pierogies in.</span> Make sure your potato filling is cool before beginning to fill your pierogies. Take one small piece of your choice of Daiya cheese (I used cheddar) and 1 1/2 tablespoons of your filling. Place it into the center of your pierogi dough. Fold one side over and begin to pinch the sides together with your fingers. I usually use two fingers to curl the top of the dough around to make them look authentic and seal them together well.<br />
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You can use a fork if you're more comfortable with that. Add your pierogi to the boiling water. Repeat this to the rest of your dough. You should be boiling 4 pierogies at a time. Boil them for around 3-4 minutes or until they float.<br />
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<span style="color: #4c1130; font-size: large;">Now some people love their pierogies boiled or baked but this recipe is fried!</span> It really makes them taste restaurant quality and the texture is great. So if you're into it, prepare a small frying pan with some canola oil on medium-high heat to fry your pierogies. Remove them from the water once they are ready and let the water drip from them until all excess water is gone. Add to your prepared frying pan. Fry for 4 minutes on both sides. Repeat until all pierogies are finished. Cut up some fresh green onions and serve it up with some <a href="http://www.tofutti.com/dairy-free-cheeses/sour-cream/">Tofutti sour cream</a> and voila :) I can guarantee anyone will love these pierogies.<br />
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<span style="color: #4c1130; font-size: large;">Enjoy. </span></div>
herrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.com0tag:blogger.com,1999:blog-6064953631279303036.post-27872582532952512702015-01-16T22:36:00.000-08:002015-01-18T07:31:46.234-08:00VEGAN CARAMEL CINNAMON BUNS WITH COCONUT SHREDS<div style="text-align: center;">
<span style="color: #7f6000; font-size: large;"><b><u>VEGAN CARAMEL CINNAMON BUNS WITH COCONUT SHREDS</u></b></span></div>
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Three words. <span style="color: #7f6000;">OH MY GOD.</span> If you haven't had vegan caramel yet you will not believe your taste buds when you try some of this! <span style="color: #7f6000;">100% vegan and gluten free. </span>Its so easy to make with just 4 simple ingredients. The hardest part is getting the right consistency. As long as you stir it constantly and keep it at the right temperature, you cant fail. This will be your new favourite recipe to complete all your <span style="background-color: white;"><span style="color: #7f6000;">vegan treats</span></span>. If you cook it an extra 5 minutes you can make <span style="color: #7f6000;">vegan caramel</span> squares! As long as you have some shallow square molds. Now enough about my caramel. Its time to talk <span style="color: #7f6000;">cinnamon buns</span>! I LOVE <span style="color: #7f6000;">cinnamon buns</span>. Pastries and coffee is actually one of my top 5 favourite things in the world. Ever. So I dont mess around when I make <span style="color: #7f6000;">cinnamon buns</span>. These are PERFECT. Better than any regular cinnamon bun I've ever had. Its light, fluffy, chewy and moist. Not too sweet so the <span style="color: #7f6000;">caramel</span> is the perfect finish. If you're a fan of <span style="color: #7f6000;">cinnamon buns</span>, you've got to try these! You'll never go out to buy some store made<span style="color: #7f6000;"> cinnamon buns</span>. You can satisfy you and your friends cravings with this simple, cheap and easy recipe! Enjoy!</div>
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<span style="color: #7f6000; font-size: large;"><u><b>Recipe</b></u></span></div>
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<span style="color: #7f6000; font-size: large;"><u><b>makes 10</b></u></span></div>
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2 1/2 cups flour</div>
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2 teaspoons cinnamon</div>
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1/2 teaspoon salt</div>
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3 tablespoons sugar</div>
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1 cup almond fresh coconut milk</div>
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4 tablespoons earth balance melted</div>
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1 package instant yeast</div>
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1/3 cup of raisins soaked in warm water</div>
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<span style="color: #7f6000; font-size: large;"><b><u>Filling</u></b></span></div>
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1/4 cup earth balance</div>
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3 tablespoons sugar</div>
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1 tablespoon wholesome sweeteners raw blue agave syrup</div>
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2 teaspoons cinnamon</div>
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Handful of organic shredded coconut</div>
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<span style="color: #7f6000; font-size: large;"><b><u>Caramel</u></b></span></div>
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1 can coconut cream chilled 4 hours then drained of water</div>
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1 cup sugar</div>
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1 tablespoon earth balance</div>
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1 teaspoon vanilla extract</div>
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<span style="color: #7f6000; font-size: large;"><b><u>Steps</u></b></span></div>
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Preheat oven to 350F.</div>
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Melt 4 tablespoons of earth balance on low heat and combine 1 cup of almond milk. Stir in sugar and salt and remove from heat once everything is well combined. Pour into a large bowl. Let it cool down. It has to be lukewarm because you're adding your yeast to this mixture and if its too hot you'll kill the yeast. Once lukewarm sprinkle your yeast over top of the milk mixture and allow to stand for 10 minutes. Stir your yeast in and begin to sprinkle in your flour a 1/2 cup at a time. Stirring constantly while adding. Add your cinnamon and raisins and begin to knead your dough with your hands once all the flour is added. Continue to knead for 5 minutes. Rinse and dry your mixing bowl then pour a small amount of oil in tr bottom. Rub it all over the bowl then place your dough inside. Cover with a cloth and allow to rise for 1 hour.</div>
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This leaves the perfect opportunity to make the caramel! To make the caramel </div>
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you need to have a can of coconut milk in the fridge for at least 4 hours. Next take your chilled coconut milk out of the fridge and get a strainer place the strainer over a bowl and poke a couple holes through the top of the milk with a knife. Place the can in the strainer with the open side down and let the excess water drain out. There shouldn't be too much. Scoop out all of the coconut cream and place it in a frying pan. Turn it on to med-low heat (between 4 and 5 on your stove). Allow the cream to start melting then sprinkle your sugar, butter and vanilla on top. Stirring until everything is well combined. Once your mixture begins to bubble allow it to get to a steady boil, not allowing it to boil over. Remove from heat for a minute if it keeps boiling over. Stirring it almost constantly, allow it to cook for 20 minutes. Pour into a bowl and allow to thicken.<br />
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This will keep well in the fridge for up to a month you just need to reheat it if you're going to drizzle it over something. </div>
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Once your dough has risen for an hour it should be about double in size. Knead it for about 10 minutes then roll it out on a lightly floured surface. </div>
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Melt 1/4 cup earth balance and combine it with your sugar, cinnamon and agave syrup. Spread your butter mixture on your rolled out dough, sprinkle your coconut shreds on top. Save some of your mixture for the top of the cinnamon buns. Begin to roll your dough with the longest side closest to you, pinching tightly while you roll it. Once the whole thing is rolled pinch the open edge with your fingers to seal it. </div>
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Cut off 2 inch sections of the roll and place in an oiled glass baking pan. Repeat until finished. Spread the rest of your butter mixture on top. Bake for 25 minutes. <br />
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Allow to cool for 15 minutes then drizzle your caramel on top. Cut into even squares and serve!</div>
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<u><b><span style="color: #274e13; font-size: x-large;">VEGAN SUSHI ROLLS</span></b></u></div>
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Sushi is such an easy thing to make vegan. Its great for having people over because you can make tons for so cheap. Its easy to make lots of different kinds and just an all around awesome meal. It takes a bit of practice to get the rolling part right but there's tools you can use to make it easier! Personally I just always use my hands but my little sister uses <a href="http://www.ebay.com/bhp/sushi-rolling-mat">this.</a> Its a sushi bamboo rolling mat. Theres a link attached if you want to buy one check them out. As well as a picture below. It works awesome and makes your rolls really perfect. Plus you can make rolls with rice on the outside and seaweed in the middle which is pretty hard to do when you don't have one. There's so many great ingredients you can use in a sushi roll. Heres a list; cucumber, carrot, celery, avocado, tofu, yam tempura, ginger, garlic, seitan piece's, bell peppers, onion, spinach, lettuce, thats the most I can think of but I bet theres more! I love all of the <a href="http://www.san-j.com/" target="_blank">San J</a> gluten free sauces. The soy sauce they make is perfect. I also love using <a href="http://www.everlandnaturalfoods.com/" target="_blank">everland</a> sweet and sour sauce!! Its by far my favourite organic sweet and sour sauce ever! Theres a link to both companies websites attached to their names if you want to check them out. Heres my quick easy steps for making sushi.</div>
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Rinse your sushi rice in a strainer until the water runs clear. About 1 to 2 minutes. In a medium sized pot combine your water and rice. The measurements are a little different for sushi rice. It should be about 1 cup to 1 and 1/4 cup of water. Anymore than that and your sushi rice turns into sushi dough. Place a lid on your pot and allow it to come to a boil on med-high heat. Once it starts to bubble turn down to min. heat. Allow to cook for around 15-20 minutes. You can add 1 teaspoon of sesame oil and 1 tablespoon of soy sauce to the water. It really adds to the flavour of your rice. Once all the water is absorbed and your rice is hot and sticky you can remove it from heat and give it a good stir. Now that thats cooling its time to do the fixings! This part is totally up to you! You can do whatever you want with it. Remember not to overstuff them too much or you'll have a hard time rolling them. Also remember to cut your vegetables long and thin so they fit better inside your roll when cutting pieces off. Fry up your tofu in your choice of stir fry sauce. Prepare a clean area to roll your sushi.</div>
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To roll your sushi without a mat you need to place a seaweed wrap on your cutting board. Place one big spoon full of rice onto your wrap. Flatten it out with a spoon. This makes it a lot easy to roll it. Make sure your rice is right to each side of the sushi wrap or they won't cut up into pieces very well. Place your ingredients in the middle and begin to roll from the side closest to you. Pinch tight with your fingers begin to roll the roll against the cutting board or plate. Its kind of like rolling burritos but without the sides folding in. Heres an example,</div>
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Just make sure you start by turning the end into the middle very tight and continue that motion till the entire thing is rolled. </div>
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Use cold water to seal up the edges. Dip your fingers in cold water and rub the ends of the sushi wrap to form it together. </div>
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Once thats ready you can slice up your sushi to serve!</div>
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This is my recipe for these rolls.</div>
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<b><u><span style="color: #274e13; font-size: x-large;">Recipe</span></u></b></div>
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2 cups sushi rice = 6 rolls</div>
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2 carrots, sliced thin and long</div>
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3 celery stalks, sliced thin and long</div>
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half a cucumber. sliced thin and long</div>
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half a red pepper, sliced thin and long</div>
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half a container of soyganic tofu, fried</div>
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Everland sweet n sour sauce</div>
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San J Soy sauce for dipping. </div>
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I love dripping some sauce into the inside of the roll. It makes your rolls look extra fancy. </div>
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This is a picture of my yam tempura! I haven't posted the recipe yet but I thought I'd give you a sneak peek! Stay tuned if you want the recipe!</div>
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<br />herrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.com0tag:blogger.com,1999:blog-6064953631279303036.post-43241107960524286272015-01-10T20:23:00.001-08:002015-01-13T08:02:44.075-08:00VEGAN GARBANZO ( CHICKPEA ) FLOUR CHOCOLATE CHIP COOKIES<div style="text-align: center;">
This recipe might seem a little bit weird at first but once yu take a bite you will regret not trying it sooner. Garbanzo bean flour is a great gluten free alternative for cookies. Its much healthier than eating regular ol' flour. Its fun to experiment with different flours as well! Baking and cooking is all about trying new things and finding out what taste good together. The texture of these cookies are absolutely perfect though. By far one of the best I made. The chickpea flour makes them so soft and chewy. It makes for perfect cookies. I think it would work awesome for brownies too. Ill try that next. This recipe would be easy to make gluten free, just substitute the whole wheat flour for any other gluten free flour. You could try and use just garbanzo bean flour but it is very soft and absorbs liquids easily leaving the consistency fairly sticky. I do advise using either gluten free whole wheat or unbleached white flour. I definitely will be posting more baked goods with garbanzo bean flour. I love how veganism gets more interesting and fun!</div>
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Hope you love making my</div>
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<span style="color: #660000; font-size: x-large;"><b><u>Vegan garbanzo (chickpea) flour chocolate chip cookies</u></b></span></div>
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<span style="color: #660000; font-size: large;"><b><u>Recipe</u></b></span><br />
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Makes 350F<br />
1 cup <a href="http://www.bobsredmill.com/garbanzo-bean-flour.html" target="_blank">bob red mills Garbanzo(chickpea) bean flour</a><br />
1 1/4 cup organic whole wheat flour<br />
1 teaspoon cinnamon<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
2 tablespoons agave syrup<br />
1/4 cup shredded coconut<br />
1/2 cup <a href="http://enjoylifefoods.com/our-foods/baking-chocolate/chocolate-for-baking-mega-chunks/" target="_blank">enjoy life vegan chocolate mega chunks</a><br />
1/4 cup <a href="http://earthbalancenatural.com/product/original-buttery-spread/" target="_blank">earth balance butter</a>, melted<br />
1/2 cup turbinado sugar<br />
1 banana, mashed<br />
4 tablespoons spoons organic coconut milk<br />
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<div style="text-align: center;">
<span style="color: #660000; font-size: large;"><b><u>Steps</u></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_g4wBgGTV2NRmxvmGrsgQNRHMGfSboiuP2Jxxb7r7KAl7Xi5LrGMWSVjILOE3v6Om0Y5hXrPr8kDl6noXr-0d0np2_I01sC_90w1EiHc4GPa5V7aQ9k-G03KThDv9Tf8a1qtIU9vfWnwT/s1600/output_6rgcvm.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_g4wBgGTV2NRmxvmGrsgQNRHMGfSboiuP2Jxxb7r7KAl7Xi5LrGMWSVjILOE3v6Om0Y5hXrPr8kDl6noXr-0d0np2_I01sC_90w1EiHc4GPa5V7aQ9k-G03KThDv9Tf8a1qtIU9vfWnwT/s1600/output_6rgcvm.gif" height="300" width="400" /></a></div>
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Preheat your oven to 350 F. Combine ingredients, flour to chocolate chips in a large mixing bowl. Stir together well with a fork, making sure there is no clumps in your dry mix. In a medium sized bowl mix your melted earth balance and sugar. Mash 1 banana in a measuring cup and add 4 tablespoons of organic coconut milk. Mix together well and add it to your butter and sugar. Mix together well. Create a well in the middle of your dry mix and add your wet mix. Stir everything together with a large spoon for 5 minutes. If your mix is still too sticky you can add tablespoons of flour one at a time. Once your cookie dough is ready you can rub earth balance on your cookie sheet for baking. Scoop out one large spoon of cookie dough and place it on the pan. </div>
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They should be about an inch and a half across in size. Flatten out your cookies with a fork so its relatively flat. Repeat that until your cookie dough is finished. I made 15! Bake for 10-12 minutes. Let cool for 10 minutes before serving. Enjoy your healthy dessert!</div>
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<br />herrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.com0tag:blogger.com,1999:blog-6064953631279303036.post-16001548893259058932015-01-09T17:37:00.001-08:002015-01-11T21:59:31.745-08:00VEGAN "EGG MCMUFFINS"<div style="text-align: center;">
I know most vegans aren't exactly craving mcmuffins. This is an awesome quick breakfast to make and why not make a better recipe for all those who are craving mcmuffins! Its a way healthier alternative.You could fry up some tempeh bacon or tofurkey links too. They taste amazing in the sandwich. This is my favourite <span style="color: #f1c232;">breakfast</span> to make on my days off. Its easy to change the spices up according to your taste. I personally think this is the best way to make them look like real scrambled eggs. Something I still miss and I'm sure some of you miss them too. This is my fix and I hope it'll be yours too! </div>
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<span style="color: #f1c232; font-size: x-large;"><b><u>VEGAN EGG MCMUFFINS</u></b></span></div>
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<span style="color: #f1c232; font-size: x-large;"><b><u>RECIPE</u></b></span></div>
<div style="text-align: center;">
1 package of soyganic tofu</div>
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1/4 white onion, diced</div>
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3 cloves garlic</div>
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2 mushrooms, diced</div>
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1 tablespoon olive oil</div>
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1/2 teaspoon salt</div>
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2 tablespoons nutritional yeast</div>
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1 teaspoon turmeric</div>
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1/2 teaspoon cumin </div>
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1 teaspoon curry </div>
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1/2 teaspoon pepper</div>
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daiya onion and chives vegan cream cheese</div>
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2 english muffins</div>
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<b style="color: #f1c232; font-size: x-large;"><u>STEPS</u></b><br />
Add one tablespoon of olive oil to a medium size frying pan. Turn up to medium heat and add a dash of salt. Allow to heat up for a couple minutes. Put a small slit in the top of your tofu container and drain the water out. Remove the seal and mash up your tofu with a fork. Once the entire thing is broken up evenly add it to your heated pan with a spatula. Distribute the tofu evenly in the pan. Begin cutting up your veggies, garlic first. Add all your vegetables to the pan. Stir all the ingredients together. Allow to fry for 5 minutes. Add all your spices, nutritional yeast to pepper. Stir all ingredients together. Allow to fry for another 15-20 minutes. All the water from the tofu should be absorbed. It should look like this! <br />
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Toast your english muffins and spread some daiya cream cheese on each side. You can slice up a tomato as well. Scoop out a large spoonful of your "scrambled eggs" and spread it on your english muffin. Use half for each sandwich and that way you can eat some on the side!</div>
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<span style="color: #f1c232;">Breakfast</span> is served!</div>
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herrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.com0tag:blogger.com,1999:blog-6064953631279303036.post-72484013611219592822015-01-09T08:03:00.000-08:002015-01-09T08:08:59.921-08:00VEGAN GF SOUTHERN STYLE SHEPHERD'S PIE<div style="text-align: center;">
I know I just did a shepherd's pie recipe not too long ago but I love them! They are so easy and so satisfying. You can use up lots of your random leftovers from previous meals during the week and serve tons of people during the process. This recipe I actually split into two medium sized pies. It worked out great and the flavours were all really complimentary to each other. My boyfriend and I had some southern style meals earlier this week so I wanted to use up my cabbage and broccoli. Im so glad I did! Also the rice was a great addition. Its an awesome cheap filler if your low on beans in your pantry. Just spice it to your preference. Rice and lentils also make a whole protein so you know what you're eating is good for you. A great cheap meal to make for a vegan potluck or if you're broke and need food for a couple days. This stores awesome in the fridge and its even better the next day. I made this recipe fun and gave it a little twist, barbecue sauce! Don't be alarmed, its actually really good! Enjoy it, share it, eat it! </div>
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<div style="text-align: center;">
<span style="color: #660000; font-size: x-large;"><b><u>VEGAN SOUTHERN STYLE SHEPERD'S PIE</u></b></span></div>
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<span style="color: #660000; font-size: large;"><b><u><br /></u></b></span></div>
<div style="text-align: center;">
<span style="color: #660000; font-size: large;"><b><u>RECIPE</u></b></span><br />
<span style="color: #660000; font-size: large;"><b><u>GLUTEN FREE</u></b></span></div>
<div style="text-align: center;">
1/2 purple onion, diced</div>
<div style="text-align: center;">
3 cloves garlic, minced<br />
3 mushrooms, diced</div>
<div style="text-align: center;">
2 carrots, chopped</div>
<div style="text-align: center;">
1 head of broccoli, chopped</div>
<div style="text-align: center;">
1 cup cabbage, chopped small</div>
<div style="text-align: center;">
1 teaspoon olive oil</div>
<div style="text-align: center;">
1/2 teaspoon salt</div>
<div style="text-align: center;">
1 teaspoon pepper</div>
<div style="text-align: center;">
4 drops liquid smoke</div>
<div style="text-align: center;">
1 cup rice, cooked</div>
<div style="text-align: center;">
* add 1 teaspoon turmeric, 1 teaspoon salt & 1 teaspoon pepper </div>
<div style="text-align: center;">
1 tablespoon earth balance</div>
<div style="text-align: center;">
1/2 cup tvp ( soaked in 1/3 cup boiling water ) </div>
<div style="text-align: center;">
4-6 drops liquid smoke</div>
<div style="text-align: center;">
1 tablespoon barbecue sauce & 4 tablespoons for veggie mix</div>
<div style="text-align: center;">
1 can corn</div>
<div style="text-align: center;">
1 can lentils</div>
<div style="text-align: center;">
1 can peas</div>
<div style="text-align: center;">
6 yellow potatoes, boiled, mashed</div>
<div style="text-align: center;">
1 tablespoon earth balance</div>
<div style="text-align: center;">
5 tablespoons coconut milk</div>
<div style="text-align: center;">
1 teaspoon salt</div>
<div style="text-align: center;">
paprika and nutritional yeast for on top</div>
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<b><u><span style="color: #660000; font-size: large;"><br /></span></u></b></div>
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<b><u><span style="color: #660000; font-size: large;">STEPS</span></u></b></div>
<div style="text-align: center;">
<span style="color: #660000;">Makes 2 medium sized pies</span></div>
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<span style="color: #660000;">Preheat oven to 350F</span></div>
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Enjoy :)<br />
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<b style="color: #783f04; font-size: xx-large;"><u>VEGAN GF PEANUT BUTTER CUPS</u></b><br />
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Hey everyone. So this is an amazing treat to make for any time of day. Its so easy, so tasty and good for you! Instead of dreaming of Reece's peanut butter cups, I reversed them and made it even better! With just a few simple ingredients this will be your go to dessert when you have a sweet tooth. The great thing about these is you can sprinkle different things on top to spice it up. They are great with coarse sea salt or shredded coconut. Ive yet to try caramel but I bet it would be way to good. The one thing about these is that they have to stay relatively frozen in order to keep their shape, so if you're trying to take these to a friends make sure to have an ice pack! I like using dates for the middle because it a great, healthy replacement for chocolate. Its just as sweet too. Especially with agave syrup. This recipe is fun to make and share. Everyone can enjoy these reverse peanut butter cups. Who doesn't like peanut butter?! Oh yeah and gluten free! It doesn't get much better than that. Enjoy. </div>
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<span style="color: #783f04; font-size: large;"><u>Makes 12</u></span></div>
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<span style="color: #783f04; font-size: large;"><b>Recipe</b></span></div>
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1 1/2 cups smooth peanut butter</div>
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1/2 cup coconut oil</div>
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4 tablespoons organic sugar</div>
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dash of cinnamon</div>
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8 medjool date</div>
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1 tablespoon cocoa powder</div>
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3 tablespoons agave syrup</div>
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<span style="color: #783f04; font-size: large;"><b>Steps</b></span></div>
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In a medium sized pot melt your coconut oil on a low heat. Add your peanut butter. Stirring in the coconut oil while adding. Leave that on a low temperature to combine well and heat up. Next cut your dates in half and take the pits out. If you have a food processor you can do this step in there. I don't so I cut all my dates into very tiny pieces, throw them in a bowl and add my agave and cocoa. Next I stir and blend the dates together with a fork. It should turn into a thick paste.</div>
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Line your muffin tray with 12 liners. </div>
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Pour 1 tablespoon of peanut butter on the bottom of each liner. Make sure the bottom of each liner is completely covered. If its not just add peanut butter very little at a time.</div>
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Place in the freezer for 10-12 minutes. The bottom should be completely frozen when you take it out.</div>
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while those are setting you can makes the middle! Using your hands and about a 1/2 tablespoon of date mixture, you're going to press the dates into a little round disc and place it in the middle it should be just a little bigger than a twoonie. Try to make sure theres room around the edges of the dates to pour more peanut butter around the sides. Once you've filled each middle you can pour your remaining peanut butter 1 tablespoon at a time. Repeat until you've used all your peanut butter! Add your toppings. Place in the freezer for 20 minutes. </div>
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Make sure you let them thaw a little before you serve:) </div>
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herrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.com0tag:blogger.com,1999:blog-6064953631279303036.post-25377905610018879172015-01-06T23:35:00.000-08:002015-04-06T14:27:06.856-07:00VEGAN HERB GARLIC LOAF<div style="text-align: center;">
I figured since I did a pasta post the other day that it was only fitting to post my garlic loaf. I love fresh baked bread. With some earth balance spread on it. Mmm! This loaf is really soft and moist. Its great to store for later dates. The freshly grated garlic on top really adds to the flavour of the bread. I wish it wasn't winter time or I would have used the fresh herbs from my , garden! Thats truly the best way to have fresh bread. If you haven't tried growing your own herbs and cooking/baking with it, you haven't lived yet! Its so simple and as long as you have full sun for at least one month of the year (which mostly everyone does) you can do it! Its also so amazing to watch plants grow from seed as well as rewarding to eat what you grow. Herbs make neat gifts too. Not to mention they look great in your garden bed. I cant wait for summer time so I can post tips and pictures about gardening! Anyways its late and I'm off to bed. Enjoy my herby garlic bread!</div>
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<b><u><span style="color: #134f5c; font-size: x-large;"><b><u><span style="color: #134f5c; font-size: x-large;">VEGAN HERB GARLIC LOAF</span></u></b></span></u></b></div>
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<b><span style="color: #134f5c; font-size: large;">Recipe</span></b></div>
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2 cups unbleached white flour<br />
1/2 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1 teaspoon salt<br />
2 teaspoons pepper<br />
1 teaspoon sage<br />
1 teaspoon thyme<br />
1 teaspoon rosemary<br />
1 1/2 teaspoons turmeric<br />
3 cloves of garlic, grated<br />
1/4 cup nutritional yeast<br />
1 tablespoon olive oil<br />
1 regular sized can of coconut milk<br />
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<div style="text-align: center;">
<span style="color: #134f5c; font-size: large;"><b>Steps</b></span></div>
<div style="text-align: center;">
Preheat your oven to 375F. In a large bowl combine all your dry ingredients. Beat with a fork to ensure all lumps are out of the mix. Once everything is combined well, make a well in the middle of your bowl using your fork. Add half of your grated garlic. Add your olive oil then coconut milk. Begin to mix together with a big spoon. Mix together for 10 minutes. Once your dough is set ( it should be pretty wet so if theres any dry ingredients showing then add tablespoons of water one at a time. Oil a thin long baking pan with olive oil. Make sure the sides are all covered in oil as well because your loaf will rise. Using a spatula, scrap your dough into your pan. Smooth the top out with your spatula and sprinkle your other grated garlic on top.<br />
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Place in the oven. Bake for 35-40 minutes. Allow to cool for 15 minutes before serving smothered in butter. Mmmm. Enjoy! <br />
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herrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.com0tag:blogger.com,1999:blog-6064953631279303036.post-86837952576019806972015-01-05T21:58:00.000-08:002015-01-12T18:17:15.656-08:00VEGAN GF PAKORAS<div style="text-align: center;">
<span style="color: orange; font-size: x-large;"><b><u>VEGAN GF PAKORAS</u></b></span></div>
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This recipe is awesome. I love pakoras but sometimes buying authentic vegan ones can get pricey. Luckily most indian food is actually vegan. Its always my go to restaurant when i'm in a town I don't know. There's always tons of vegan option on the menu and if you ask a waiter about vegan options they always know what youre talking about. Dont you just hate when you ask a waiter about vegan options and they give you a confused look and you have to explain yourself? I know I do. I always have an uneasy feeling afterwards like they didn't understand and I'm eating something vegetarian. Thats why I love homemade everything! You know exactly what's in your food, where its from and how its cooked. Plus its so rewarding when you make something as delicious as pakoras. Serve these with mango chutney and you will think you died and gone to heaven. Its an awesome recipe to make if you're having people over because it makes tons! I made mine pretty big and it made 20 so im sure you could make them a little smaller and make 40! These store great in the fridge too. Just put the leftovers in a tupperware and fry it in a frying pan with a little oil to reheat. They will last up to 7 days in there. I hope you love spicy! Enjoy my vegan pakora recipe.</div>
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<span style="color: orange; font-size: large;"><b>Recipe </b></span><br />
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<span style="color: orange; font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9tXBqxBZh8BmTv8SV3qH03hi2OaqKDBBW57MMbCBR7iBPQ2VTD_g9cNmCjKuQzRUO-F1-cVDm5B1x3OqezcK8mi-jQkz6o6AZlT2rljzTogNZIME-ZSiMIvL7UsYBELB4Nx6JvVtgSmh/s1600/CIMG3867.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9tXBqxBZh8BmTv8SV3qH03hi2OaqKDBBW57MMbCBR7iBPQ2VTD_g9cNmCjKuQzRUO-F1-cVDm5B1x3OqezcK8mi-jQkz6o6AZlT2rljzTogNZIME-ZSiMIvL7UsYBELB4Nx6JvVtgSmh/s1600/CIMG3867.JPG" height="300" width="400" /></a></b></span></div>
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<u><span style="color: orange;">Batter</span></u><br />
<u><span style="color: orange;">GLUTEN FREE</span></u><br />
2 cups garbanzo bean flour<br />
1 teaspoon baking powder<br />
1 teaspoon salt<br />
3 teaspoons pepper<br />
3 teaspoons turmeric<br />
6 tablespoons curry powder<br />
1 1/2 teaspoons ground mango powder<br />
2 teaspoons cumin<br />
2 teaspoons coriander<br />
1 cup water<br />
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<span style="color: orange;"><u>Vegetables</u></span><br />
1 head of cauliflower, finely chopped<br />
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1 can of sweet peas<br />
half a white onion, finely chopped<br />
4 potatoes, peeled, grated<br />
1 big handful of spinach, finely chopped<br />
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<span style="color: orange;"><u>Steps</u></span><br />
Preheat your oven to 400 F. Oil your baking pan. Make sure there's lots of oil in your pan. Cut your cauliflower,onion and spinach. Peel and wash your potatoes. Grate your potatoes fine. Makes sure everything is cut pretty small. This helps it all stay together better. Once your vegetables are all washed and ready, combine all of them together in a large bowl. Time to start your batter. Combine all your dry ingredients together in a medium sized. Stir together with a fork to make sure there's no clumps. Add the water slowly. Keep stirring with the fork while adding the water. It should be like the consistency of pancake batter. If its too thick, add some more water one tablespoon at a time. If its too watery add more garbanzo bean flour one tablespoon at a time. Once your batter is the right consistency pour it into the bowl of vegetables. Stir everything together really well. Make sure all your vegetables are covered in some batter. Using a big spoon, take out large scoops of the mix. Make sure to let any excess drip off. Then place it on your place. It might seem a little runny but it bakes together great! Repeat this until your bowl is empty. You can choose the size of the pakoras as you please but try to keep it uniform so they all bake evenly. Place in the oven. Bake for 10 minutes then flip them and bake for another 10 minutes.<br />
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If they stick a little just flip them gently. Allow them to cool for 10 minutes then serve with chutney!<br />
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herrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.com0tag:blogger.com,1999:blog-6064953631279303036.post-58692575327106817812015-01-04T20:10:00.001-08:002015-03-25T10:00:00.287-07:00VEGAN GF FETTUCCINE ALFREDO SAUCE<div style="text-align: center;">
I love pasta. Big time. Its one of the easiest meals to convert to vegan. With so many differents kinds of <span style="color: #ffd966;">faux vegan meats</span> on the market you can barely tell the difference. I've had meat eating friends tell me they actually prefer eating vegan meat sometimes because there is more of a variety! The world is a beautiful place now. Even though when you go out to have a pasta date night they charge you through the roof for small portion, they never put enough sauce and then you realize its noodles boiled in water and you feel stupid for paying 20 bucks each. That's why I never go out for pasta dinner because its 100 times better homemade. You can spice it according to your taste and so much more cost effective. A big bag of cheap pasta is $2.50. A medium sized bag of organic pasta is like 5 bucks maybe 6 tops. You make way more and leftovers are the best! It took me a while to try and find a good base for my alfredo. Something that would give it a really good, thick texture. My boyfriend brought home ground almonds and it was a winner! It really helps make your sauce smooth and not clumpy. The<span style="color: #ffd966;"> garbanzo bean flou</span>r adds a lot of flavour as well as thickens the sauce too. Its a perfect combo for a sticky thick alfredo. Of course, the sauce would never be the same without <span style="color: #ffd966;">daiya onion n chives vegan cream cheese</span>. I love this company. Founded in <span style="color: #ffd966;">Vancouver, BC, Canada</span>. It makes your transition to veganism virtually effortless because everything they make is so good. You can pretty much find it in every grocery store now. Even superstore! So check them out if you havent already.</div>
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<a href="http://us.daiyafoods.com/" target="_blank"><span style="font-size: large;">Daiya's website</span></a></div>
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<span style="color: #ffd966; font-size: large;"><b><u>Vegan gluten free alfredo sauce</u></b></span><br />
1/2 container <a href="http://us.daiyafoods.com/products/dairy-free-cream-cheese/chive-onion-cream-cheese-style-spread" target="_blank">daiya onion and chives vegan cream cheese</a><br />
2 teaspoons garlic powder<br />
2 teaspoons pepper<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjgLtAkJxa1chYroC60vvJ4MTnGr6Ie4XtJKd72kKylkAHuGbFCcNJZKLYS0u4DHHV9VHh0ekCXuhO-7XoyL3J3_orHohPKeGO-y8uXiDyEjLaDJMvK76BpuUC9fRv7334S5G8yLiJEGUa/s1600/CIMG3834.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjgLtAkJxa1chYroC60vvJ4MTnGr6Ie4XtJKd72kKylkAHuGbFCcNJZKLYS0u4DHHV9VHh0ekCXuhO-7XoyL3J3_orHohPKeGO-y8uXiDyEjLaDJMvK76BpuUC9fRv7334S5G8yLiJEGUa/s1600/CIMG3834.JPG" height="240" width="320" /></a>Dash of salt<br />
Dash of chili spice<br />
1 cup nutritional yeast<br />
1 can of coconut cream<br />
1 tablespoon <a href="http://earthbalancenatural.com/product/original-buttery-spread/" target="_blank">earth balance buttery spread</a><br />
1/4 cup Garbanzo bean flour<br />
1/4 cup ground almond flour<br />
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<b><span style="color: #ffd966; font-size: large;"><u>Steps</u></span></b><br />
<b><u><span style="color: #ffd966; font-size: large;"><br /></span></u></b>
Begin with a medium sized pot. Add your coconut milk and set to low-med heat. Let it warm up until it's bubbling just a little. If its boiling turn it down and let it cool before adding ingredients. Add all ingredients, stirring with a fork while adding. Turn to min heat and allow to simmer. This helps the sauce get thick. If its too thin you can <span style="color: #ffd966;">add tablespoons of almond flour one at a time</span>. Allow your sauce to thicken for 10 to 15 minutes. This leaves the perfect amount of time for you to cook your fettuccine.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU9Ms7-8ixLWEp36DRwaEDBfdXNBXBjv0B-HZtWEsbEQaLdrjg-ta4JkjTFpQEyg2KTASaAQyGAvNms-CV33MIyi5wkW4ueLsvoblVy6cUAn5KQgGg762vRLWX0tYSRsfjCacnQlmTBHoU/s1600/CIMG3840.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU9Ms7-8ixLWEp36DRwaEDBfdXNBXBjv0B-HZtWEsbEQaLdrjg-ta4JkjTFpQEyg2KTASaAQyGAvNms-CV33MIyi5wkW4ueLsvoblVy6cUAn5KQgGg762vRLWX0tYSRsfjCacnQlmTBHoU/s1600/CIMG3840.JPG" height="240" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyDsjsHXhRfF2IFGjzi3Hod8WeevxYoMnyjh8drJPQjNG2g3UwiaqI88UZeENtUfASmC3j4w7JVwKe8udIVrFY47sEjI-0QSJm0ICQyULFClJwfsqueo2E4HdR76HEbjrdijOncBB6oVXm/s1600/CIMG3839.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyDsjsHXhRfF2IFGjzi3Hod8WeevxYoMnyjh8drJPQjNG2g3UwiaqI88UZeENtUfASmC3j4w7JVwKe8udIVrFY47sEjI-0QSJm0ICQyULFClJwfsqueo2E4HdR76HEbjrdijOncBB6oVXm/s1600/CIMG3839.JPG" height="240" width="320" /></a><br />
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<div style="text-align: center;">
*couple of tips for pasta noodles</div>
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Add salt to your water</div>
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Add 1 tablespoon of olive oil</div>
<div style="text-align: center;">
Sprinkle a bunch of nutritional yeast on the noodles</div>
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My boyfriend and I decided to fry up some<a href="http://www.tofurky.com/tofurkyproducts/mobilesausages.html" target="_blank"> tofurkey spinach pesto sausage </a>as well. Its the perfect addition to make the ultimate vegan pasta dish.<br />
Serve your sauce over the fettuccine and add your tofurkey.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0u1naXP6NGFixckzx4JaDilZvndYKrUAqeR9xdMvGbrU49knLOfSe5u66ScYSHrZNdJVP-Xni4padZx5DiaJUlSpckNNHZ2jLG0zmxozWlsymU3NMZMoR-UMJcrXSqTYToWDnWkKbroDl/s1600/CIMG3838.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0u1naXP6NGFixckzx4JaDilZvndYKrUAqeR9xdMvGbrU49knLOfSe5u66ScYSHrZNdJVP-Xni4padZx5DiaJUlSpckNNHZ2jLG0zmxozWlsymU3NMZMoR-UMJcrXSqTYToWDnWkKbroDl/s1600/CIMG3838.JPG" height="240" width="320" /></a>Viola.<br />
Fettuccine alfredo just like you remembered.<br />
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Theres links attached for all the awesome vegan products here if you want to go check it out.<br />
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herrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.com0tag:blogger.com,1999:blog-6064953631279303036.post-64095831683182258402015-01-03T22:07:00.000-08:002015-01-03T22:07:32.454-08:00VEGAN CAULIFLOWER BBQ WINGS <div style="text-align: center;">
While I was up visiting my family my little sister and I made an amazing christmas dinner. Christmas dinner in our house is a little tricky because I'm the only vegan. My sister's only eat certain meats and have both been vegans at some point in their lives , my brother eats everything and my parents loveee their turkey and ham. I love a challenge so we made a bunch of different sides. As vegan as we could. I think the only non vegan things there was rice a roni (which is my moms favourite so its a must of course) and the stuffing! One of the awesome dishes my little sister made was spicy cauliflower wings! They were so good and I was so happy she made a special vegan dish. I loved them so much I thought I'd make my own recipe. So props to my little sister Ivy for inspiring me to make these. So easy and so quick to make. This recipe is easy to change around spices and sauces to your own preference. Experiment and have fun. All of my meat eatin' family members loved them. Enjoy:)</div>
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<span style="color: #741b47; font-size: large;"><b><u>VEGAN CAULIFLOWER BARBECUE WINGS</u></b></span></div>
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<span style="color: #741b47; font-size: large;"><b><u>Recipe</u></b></span></div>
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<div style="text-align: center;">
<div style="text-align: left;">
1 head cauliflower washed and broken up</div>
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4 tablespoons of olive oil *for your baking pan</div>
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1 cup unbleached white flour </div>
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1/4 cup corn starch</div>
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1 teaspoon pepper </div>
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2 1/2 teaspoons chili spice</div>
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1/2 teaspoon salt </div>
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dash of curry powder</div>
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2 teaspoons sriracha </div>
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2 teaspoons vegan barbecue sauce</div>
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1 cup cold water</div>
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1/4 barbecue sauce * for brushing on the wings while they are baking</div>
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<span style="color: #741b47; font-size: large;"><b><u>Steps</u></b></span><br />
Preheat your oven to 400 F. Oil your baking tray. Wash your cauliflower and break off pieces with stems on the bottom. Its pretty easy to just follow the stem of the cauliflower. If the pieces are too large you can just cut them in half with a knife.<br />
Combine ingredients flour through water in a medium sized bowl. Mix together well with a fork. Dip the cauliflower pieces into the batter with a fork. Allow the excess batter to drip off and place the cauliflower on the pan.<br />
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Repeat for all your pieces and place in the oven. Bake for 10 minutes. Take the pan out and use your 1/4 cup of barbecue sauce to brush on the cauliflower pieces. Place them back in the oven for 10 more minutes.<br />
When you take them out just let them cool down then you can peel any excess batter dried around your cauliflower.<br />
Put them on a plate and serve! You could serve them with dipping sauce as well.<br />
Enjoy!<br />
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<br />herrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.com0tag:blogger.com,1999:blog-6064953631279303036.post-45769919340233572052015-01-02T21:50:00.000-08:002015-01-16T20:10:33.910-08:00VEGAN COCONUT DONUTS WITH MAPLE ICING<div style="text-align: center;">
I said I was going to post a recipe for baked donuts a looonngg time ago in my first donut post. Sorry it took me so long! These are so insanely easy to make. It probably took me a half an hour tops and that includes making icing and baking. The longest part is waiting for them to cool down. The icing recipe I used is from my maple scone recipe. (There's a link attached <a href="http://herrrbivore.blogspot.ca/2014/12/vegan-maple-pecan-scones-w-maple-icing.html" target="_blank">here</a>) its an amazing icing recipe thats super versatile. It works great for donuts, danish's and scones! I love making baked donuts because you can eat so many guilt free:) They are much healthier for you and much less oily. I hope you love making and munching these easy, healthy and delicious donuts.</div>
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<span style="font-size: large;"><b><u>Recipe</u></b></span></div>
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Makes 14 donuts</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjriZ-cekZ6HNQy-e1HKJWyQ-f8IGJyYdXzx3LQGt6wWvdjAP9Z8OzMSZ20jZ_Tb_S5SToCutu8sPLJx9SqsmiSgQYWnfffwz45rauZueiOu9N6Hhi_GSFinm-bBgBxhfTm9Ngeg_Roi1f/s1600/CIMG3788.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjriZ-cekZ6HNQy-e1HKJWyQ-f8IGJyYdXzx3LQGt6wWvdjAP9Z8OzMSZ20jZ_Tb_S5SToCutu8sPLJx9SqsmiSgQYWnfffwz45rauZueiOu9N6Hhi_GSFinm-bBgBxhfTm9Ngeg_Roi1f/s1600/CIMG3788.JPG" height="240" width="320" /></a></div>
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2 cups flour</div>
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1 teaspoon baking powder</div>
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1/2 teaspoon baking soda</div>
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pinch of sea salt</div>
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1 teaspoon cinnamon</div>
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1/2 cup shredded coconut</div>
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1/2 cup turbinado sugar</div>
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1/4 cup <a href="http://earthbalancenatural.com/" target="_blank">earth balance</a>, melted</div>
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1/2 cup of unsweetened <a href="http://www.almondbreeze.com/" target="_blank">almond breeze</a></div>
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2 teaspoons vanilla extract</div>
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<span style="font-size: large;"><b><u>Steps</u></b></span></div>
Preheat your oven to 350 F. Combine all your dry ingredients except the sugar into a large bowl. Stir together well with a fork to make sure all the lumps are out and everything is well incorporated. Melt your butter and pour it into a medium sized bowl. Add your milk, vanilla and sugar. Stir together well with a fork. Make a well in the middle of the dry mixture. Pour all your wet ingredients into the well. Stir all the ingredients well together with a big wooden spoon. Once it mostly mixed together begin to knead it with your hands. It should form into a doughy ball like this!<br />
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*My mom bought me that beautiful rolling pin for christmas. She also bought me the cute green platter and the funky plate. Thanks Mama <3</div>
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Once your dough is formed prepare an area on your counter to roll your dough out. I have a donut cutter so if you don't have one you can cut your dough into thin long strips and form the two ends together by pinching the dough together with your fingers.<br />
Roll the dough out on a lightly floured surface. It needs to be about half an inch thick to make the proper size and amount. Begin to cut your donus out. Prepare a lightly oiled baking tray and place the cut donuts on the tray. I used the middle of my donuts to make donut bites too! Place them in the oven and bake for 8 minutes. Let them cool for a half hour before icing.<br />
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You can get the icing recipe <a href="http://herrrbivore.blogspot.ca/2014/12/vegan-maple-pecan-scones-w-maple-icing.html" target="_blank">here</a>. Sprinkle your donuts with your favourite toppings and serve!<br />
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herrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.com0tag:blogger.com,1999:blog-6064953631279303036.post-7946988790973604022015-01-01T14:14:00.000-08:002015-01-04T22:35:35.215-08:00VEGAN SEITAN ROAST STUFFED WITH MACARONI<div style="text-align: center;">
<span style="color: red;">Happy new year!</span> Theres nothing better than starting a new year. It always feels great to shake off all the bad times and start fresh! I always make a lot of goals when the year starts too. This year I'm really hoping to start writing my own cookbook and get really into my baked goods. Hopefully by this time next year you'll be able to buy something of mine in a local grocery store! Amongst all that I have a million plans for my boyfriend and I. Overall I'm really excited for 2015. </div>
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So for<span style="color: red;"> Christmas</span> I thought I'd go a little crazy and make something I never have before. Its my own creation.</div>
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A combination of my <a href="http://herrrbivore.blogspot.ca/2014/10/vegan-seitan-pinto-bean-roast-with.html" target="_blank">pinto bean seitan roast</a> and my <a href="http://herrrbivore.blogspot.ca/2014/09/coconut-cream-mac-n-cheez.html" target="_blank">coconut cream mac n cheese</a>! <span style="color: red;">(There's a link attached to the recipes) </span>Unfortunately theres not going to be any point in making an entire recipe and step by step post for this because it's identical to those two recipes. However I can post pictures and tips!! This roast was absolutely insane and by far my <span style="color: red;">favourite christmas dinner</span> ever. Its most definitely good for any day of the week! </div>
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Enjoy!</div>
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<span style="color: #cc0000;"><b>You can follow the steps just like the ones in my other recipe. Just be careful not to over stuff your roast so you can wrap it up nice and tight. Cut the macaroni recipe in half in order to make the right amount. </b> </span> <br />
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<span style="color: red;"> <b>Roll your seitan roast out. Scoop your macaroni on top about 3/4 of the seitan roast. Make sure you leave about 1 1/2 inches of just seitan on the side opposite to you. This is what you'll use to pinch it shut. Begin to roll the roast starting with the side closest to you. Roll it gently but tight making sure macaroni stays in. Roll in up in foil, twist the ends and bake!</b> </span><br />
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herrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.com0tag:blogger.com,1999:blog-6064953631279303036.post-24556796228333215302014-12-28T18:26:00.002-08:002014-12-31T09:36:56.749-08:00Christmas time!<div class="separator" style="clear: both; text-align: center;">
This is my first post from my brand new tablet! I am sooo spoiled and so grateful that my parents got me one for Christmas. I had been talking alot about buying my own to work on my blog. I guess my parents really love my blog! Which is great. Its so nice to have so much support. I think one of the best things I did this year was start this blog! So as 2014 comes to an end id like to thank each and every one of you for visiting this blog. It warms my heart to see more and more vegans and non vegans coming together to enjoy cruelty free meals! Keep sharing recipes, cooking at home and trying to be as d.i.y and animal free as you can:)</div>
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This is a couple snapshots from my christmas vacation. One including my macroni stuffed seitan!! Thts right. I went there. Ill be posting a recipe with steps soon but for now you can just drool over it.</div>
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I got so many beautiful things for my kitchen im too busy in there to be posting on here. Thsts means more recipes will be coming very soon! Happy holidays everyone. See you in 2015!</div>
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My peanut butter cups are amazing.</div>
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Thats my sister room mates new kitten, Alice. She is the cutest!!!</div>
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Also my chocolate banana waffles made for Christmas eve morning. </div>
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See you soon.</div>
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<br />herrrbivorehttp://www.blogger.com/profile/03352047364553165304noreply@blogger.com0tag:blogger.com,1999:blog-6064953631279303036.post-11435679590378976252014-12-17T19:59:00.003-08:002015-01-04T22:35:02.157-08:00VEGAN SHEPERD'S PIE<div style="text-align: center;">
<span style="color: #bf9000; font-size: x-large;"><u>VEGAN SHEPHERD'S PIE</u></span></div>
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Its been a pretty mild winter in Victoria BC but that doesn't mean that we can't make big hearty meals! Winter time is my favourite because hearty food is my favorite. I love mashed potatoes with paprika and roasted veg. Reminds me of a simpler time. This shepherd's pie is WAY better than your typical ground beef one. Share it with all your meat eating friends, they will not be disappointed! I've just really started using tvp a lot and I can say this is most definitely one of the best ways to do it. I love being able to flavour my own meat! I used mesquite bbq liquid smoke, pepper, olive oil, salt and a little dash of chili powder. Try doing it your own way and let me know the results! It saves you alot too. 1 cup tvp makes about 2 and a half cups faux meat and its muchhh cheaper than your typical store bought vegan meats. This was also my first time using the new <a href="http://silk.com/products/unsweetened-cashewmilk" target="_blank">SILK CASHEW MILK</a> in one of my recipes and I am so pleased! The cashew milk made the mashed potatoes taste reallyyy good and it rocks for cooking. Ive been drinking in my coffee and tea as well and I think its my new favourite alternative milk! Let me know what your favorite alternative milk is:) </div>
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ENJOY! Happy holidays!!!</div>
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<span style="color: #bf9000; font-size: x-large;">Recipe</span></div>
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<b><u><span style="color: #bf9000; font-size: large;">FILLING</span></u></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4cMZEtqejcvUpiE5n8Uvi1knfVSVaST2qi5ZfB40Cv-mhkPZ0dplJXcJlb6m54YKnHfBy7F5p7daFAMhssTqFMvRjuyp3xM7zSzKvRMhhwCz_OFkGd6aFt7Zn19urvRSYH4Pz5o9ypyjd/s1600/CIMG3671.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4cMZEtqejcvUpiE5n8Uvi1knfVSVaST2qi5ZfB40Cv-mhkPZ0dplJXcJlb6m54YKnHfBy7F5p7daFAMhssTqFMvRjuyp3xM7zSzKvRMhhwCz_OFkGd6aFt7Zn19urvRSYH4Pz5o9ypyjd/s1600/CIMG3671.JPG" height="240" width="320" /></a>1 can kidney beans, drained, rinsed<br />
1 can chick peas, drained, rinsed<br />
1 can corn, drained, rinsed<br />
4 stalks celery, washed, chopped<br />
3 carrots, peeled, washed, chopped<br />
4 cloves garlic, minced<br />
half a white onion, chopped<br />
1 can organic tomato paste (much less oily and less added salt!, way richer flavour)<br />
1 cup tvp (soaked in water for ten minutes, <a href="https://www.usaemergencysupply.com/information_center/all_about_textured_vegetable_protein.htm" target="_blank">click here for info</a>!)<br />
4 tablespoons nutritional yeast<br />
1 teaspoon pepper<br />
1 1/2 teaspoon sea salt<br />
1 tablespoon chili powder<br />
dash of curry powder<br />
dash of paprika<br />
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<b><span style="color: #bf9000; font-size: large;"><u>POTATOES</u></span></b><br />
6 large potatoes, peeled, cut and soaked for 5 minutes in cold water<br />
4 tablespoons <a href="http://earthbalancenatural.com/" target="_blank">earth balance buttery spread</a><br />
2 tablespoons <a href="http://silk.com/products/unsweetened-cashewmilk" target="_blank">silk cashew milk</a><br />
dash of salt<br />
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<b><u><span style="color: #bf9000; font-size: large;">INSTRUCTIONS</span></u></b></div>
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Preheat your oven to <span style="color: #bf9000;">350F</span>. In a large frying pan heat some olive oil up to fry your veggies. Starting with beans and ending with onion. Allow these to fry for 7-10 minutes on medium heat. Add your spices and stir them in well. Turn down to low-med heat and place a lid on top. Time to make your tvp. Place one cup of tvp in a large bowl and add 7/8 cup of boiling hot water. Stir together really well. Pretty much all the water should be absorbed pretty quickly, if its not add a little more tvp. Add your spices and let sit for 10 minutes. Drain any excess water. Time to make your potatoes. In a large pot add 6 cups of water, a dash of salt and some olive oil. Place a lid on top and turn up to high heat. Peel, cup and soak your potatoes for 5 minutes in cold water (this helps get the starch out of your potatoes). Once your pot is boiling, add your cut potatoes and boil for 8 minutes or until your potatoes are soft enough to poke with a fork. Once the potatoes are ready, drain out the hot water. Begin to mash your potatoes, add your butter and milk, stirring constantly. Once your potatoes are mashed and ready to go check on your frying veg. Make sure everything is a little soft before you get ready to make your pie. If its not, fry for 3 more minutes. In a large glass baking pan place your fried beans and veggies. Add your tomato paste and work it into the mixture. This helps build the base of your pie and really adds to the flavour. Once all the tomato paste is evenly distributed squeeze the mixture down in order to make room for your tvp and mash potatoes. Next add your tvp on top. Squishing again in order to fit all your potatoes. Add the mashed potatoes on top, squish it down and smooth it over with a butter knife. Sprinkle some paprika on top of your potatoes and place in the oven. Bakes for <span style="color: #bf9000;">30-35 minutes</span>. The top should be crispy brown when its done :) </div>
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