VEGAN PIEROGIES W/ COCONUT BACON BITS

Happy end of Veganuary! 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 Tofutti sour cream (there's a link attached) and dig in! Enjoy.

VEGAN PIEROGIES WITH COCONUT BACON BITS

Recipe

For filling
6 potatoes, yellow preferably, boiled and mashed
4 stalks of green onion chopped
2 tablespoons earth balance buttery spread (link attached)
4 tablespoons silk cashew milk (link attached)
1/2 teaspoon sea salt
1 teaspoon paprika
dash of pepper
Daiya cheese of your choice (link attached)

For bacon bits
1/2 cup lets do it organic unsweetened coconut flakes (link attached)
1 1/2 teaspoons vegan Worcestershire sauce (link attached)
2 teaspoon soy sauce
6 drops liquid smoke
1 tablespoon canola oil

For dough
3 cups flour, unbleached
1 cup warm water
3 tablespoons canola oil + some for frying the pierogi
1 teaspoon salt

Steps

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. 

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.

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. 

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. 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.

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.

Now some people love their pierogies boiled or baked but this recipe is fried! 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 Tofutti sour cream and voila :) I can guarantee anyone will love these pierogies.

Enjoy. 

VEGAN CARAMEL CINNAMON BUNS WITH COCONUT SHREDS

VEGAN CARAMEL CINNAMON BUNS WITH COCONUT SHREDS

Three words. OH MY GOD. If you haven't had vegan caramel yet you will not believe your taste buds when you try some of this! 100% vegan and gluten free. 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 vegan treats. If you cook it an extra 5 minutes you can make vegan caramel squares! As long as you have some shallow square molds. Now enough about my caramel.  Its time to talk cinnamon buns! I LOVE cinnamon buns. Pastries and coffee is actually one of my top 5 favourite things in the world. Ever. So I dont mess around when I make cinnamon buns. These are PERFECT. Better than any regular cinnamon bun I've ever had. Its light, fluffy, chewy and moist. Not too sweet so the caramel is the perfect finish. If you're a fan of cinnamon buns, you've got to try these! You'll never go out to buy some store made cinnamon buns. You can satisfy you and your friends cravings with this simple, cheap and easy recipe! Enjoy!

Recipe

makes 10

2 1/2 cups flour

2 teaspoons cinnamon

1/2 teaspoon salt

3 tablespoons sugar

1 cup almond fresh coconut milk

4 tablespoons earth balance melted

1 package instant yeast

1/3 cup of raisins soaked in warm water

Filling

1/4 cup earth balance

3 tablespoons sugar

1 tablespoon wholesome sweeteners raw blue agave syrup

2 teaspoons cinnamon

Handful of organic shredded coconut

Caramel

1 can coconut cream chilled 4 hours then drained of water

1 cup sugar

1 tablespoon earth balance

1 teaspoon vanilla extract

Steps

Preheat oven to 350F.

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.

This leaves the perfect opportunity to make the caramel!  To make the caramel

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.

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.

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. 

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. 

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.

Allow to cool for 15 minutes then drizzle your caramel on top. Cut into even squares and serve!

VEGAN SEITAN ROAST STUFFED WITH MACARONI

Happy new year! 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. 

So for Christmas I thought I'd go a little crazy and make something I never have before.  Its my own creation.

A combination of my pinto bean seitan roast and my coconut cream mac n cheese! (There's a link attached to the recipes) 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 favourite christmas dinner ever. Its most definitely good for any day of the week! 

Enjoy!

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.          

           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! 

VEGAN SHEPERD'S PIE

VEGAN SHEPHERD'S PIE

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 SILK CASHEW MILK 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:) 

ENJOY! Happy holidays!!!

Recipe

FILLING
1 can kidney beans, drained, rinsed
1 can chick peas, drained, rinsed
1 can corn, drained, rinsed
4 stalks celery, washed, chopped
3 carrots, peeled, washed, chopped
4 cloves garlic, minced
half a white onion, chopped
1 can organic tomato paste (much less oily and less added salt!, way richer flavour)
1 cup tvp (soaked in water for ten minutes, click here for info!)
4 tablespoons nutritional yeast
1 teaspoon pepper
1 1/2 teaspoon sea salt
1 tablespoon chili powder
dash of curry powder
dash of paprika

POTATOES
6 large potatoes, peeled, cut and soaked for 5 minutes in cold water
4 tablespoons earth balance buttery spread
2 tablespoons silk cashew milk
dash of salt

INSTRUCTIONS

Preheat your oven to 350F. 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 30-35 minutes. The top should be crispy brown when its done :) 

VEGAN RED VELVET CUPCAKES

I lovee beet root powder! Such an awesome ingredient to have in your pantry. Not only is it great for you(see benefits of beet powder)  it tastes amazing. It gives your baked goods this really authentic fruity taste without having to add big piece of fruit and its awesome for coloring things. I spent a long time trying to find red food coloring (NEXT TO IMPOSSIBLE) but when I finally did and it was almost 10 dollars for a very small bottle I figured I better find something better. Thats when I went to the herb store and got some red beet root powder. It doesnt taste or smell like much on its own but once you add water it has a very rich red color. I haven't experimented with it too much yet but it works GREAT for red velvet things and coloring icing. Enjoy these delicious red velvet cupcakes :) Happy cruelty free living!!

VEGAN RED VELVET CUPCAKES

Recipe

Makes 12

1 1/2 cups unbleached white flour

3/4 cup wholesome sweetners turbinado sugar

pinch of sea salt

1 teaspoon baking powder

1/2 teaspoon baking soda

dash of cinnamon

2 tablespoons of fair trade organic cocoa powder

1 teaspoon vanilla extract

1 cup of earths own almond fresh coconut almond milk

1/4 cup of earth balance original buttery spread

Food coloring

2 teaspoons beet powder

1 1/2 tablespoons water

Mixed together well with a fork.

Steps

Preheat your oven to 350 F. Oil a cupcake tray with coconut oil or place cupcake liners in each spot. Combine all your dry ingredients in a large bowl and mix well with a fork. Make sure there is no clumps. Create a well in the middle. Melt your earth balance and pour out 1 cup of your almond milk. Combine wet ingredients, adding the vanilla as well, in a medium sized bowl. Dump your wet mixture into your dry and begin to mix with a fork. Combine your beet powder and water. Add to the mixture. Continue stirring until all dry ingredients are absorbed and everything is well incorporated. Your mixture should be pretty runny and pourable. Once the oven is preheated you're ready to fill your cupcake tray. Fill each slot 2/3 full. Sprinkle with some of your favorite toppings or add icing and sprinkles afterwards!  Bake for 10-15 minutes and enjoy!!!

*cool before icing.

(I will be posting my icing recipe later)

TWO VEGANS GO TO VANCOUVER

Last weekend my boyfriend and I hopped on a ferry to go to Vancouver. We went to go see Sebadoh and Norm Macdonald. IT WAS AMAZING. I will say, I got an autographed ep by two out of the three members of Sebadoh.  It made my life a little more complete. ANYWAYS one of the things I LOVEEE about going to Vancouver is how vegan friendly it is. Its almost impossible not to walk by a veg friendly restaurant there. Which is totally refreshing for me since I live on an Island. I wanted to take the chance to check out some new spots I hadn't yet as well as take pictures of the awesome vegan food to show all of you! The population of veg restaurants in Vancouver is just growing as we speak too. I hope we can get a Whole foods in Victoria, they are my favourite!! LETS START A PETITION. 

 First stop was Whole foods. Right as we walked off the skytrain we saw it so we thought why not! We were starving from our travels so we got the grilled veggie sandwich from the deli. It had amazing pesto sauce on it.

VEGAN CROISSANT!! Thats right. It had been so long. My boyfriend and I could not believe how buttery and light they were.  The burrito on the bottom is from BUDGIE BURRITOS. By far the best burritos I have ever had in Vancouver. So cheap and a really funky place inside. Had a total retro feel. Not to mention burrito flag shirts! I loved them. If you're a fan of hardcore punk you will probably know what I'm talking about ;)

Next stop THE BLACK LODGE. We decided we would go there for our pre show dinner. I was SO IMPRESSED. What a cool restaurant. Although very small, we didn't have to wait at all and when we got inside it was well worth it. The whole atmosphere was really cool. The design of the restaurant is simple yet awesome. They really were smart going with a TWIN PEAKS theme restaurant. Punk music was blaring through the speakers. All the servers were super friendly. Pretty much everything on the menu could be "veganized" and I just loveee punk owned businesses. The food although simple, was awesome! Ive been waiting for someone to open a comfort food kinda vegan place. 100% backed restaurant. I will be returning and telling friends about it. 

My boyfriend got the Philly Cheese Steak which I didn't even get a picture of before he started to gobble it up. Haha but it was OFF THE CHAIN. I got the B.A.L.T sandwich. Coconut bacon, avocado, lettuce and tomato. I'm pretty sure they made the coconut bacon in house and it was the best part of that sandwich. I can still taste it. mmm. Oh yeah and thats a PULLED PORK POUTINE. So unique! So delicious. Bravo Black Lodge. 

Heres a picture of us seeing SEBADOH. Right up at the front. I couldn't have asked for a better birthday <3

The next night we went to go see Norm Macdonald. He was extremely intoxicated and extremely funny. One of my favorite comedians. The opener Sean O Connor was so hilarous too. You should check both out if you haven't already!

A little hard to see but you get the idea! 

After the show I was STARVING so we stopped at the Falafel Place just beside our hotel. It was in the 800 block of West Broadway st. Unfortunately I totally cannot remember the name and I feel silly for it because it was actually really good! For late night food i was really impressed. Only 6 bucks too. Well worth it.

Anyways that my Vancouver trip. I was hoping to go to EDIBLE FLOURS but I am going on the 16th for NAS so I will go to more places then and take more pictures and share vegan happiness. I hope this encourages you to go try different things and be open minded! Vancouver, you will always have a place in my heart <3

VEGAN GRAVY

VEGAN GRAVY

I thought I'd do something easy tonight for my recipe. This is just a simple quick vegetable gravy recipe. We ate ours on mashed potatoes but it would work great to bake with seitan like a vegan steak or on steamed vegetables. Have fun trying it with different things:) Happy cooking.

Recipe

2 cloves garlic, minced

1 tablespoon canola oil

3 mushrooms, diced

1 1/2 cups vegetable broth (theres a link to the broth I used. Pacific Foods:) 

4 tablespoons garbanzo bean flour (theres a link to what I use. Bob's Red Mills)

2 tablespoons nutritional yeast

1/2 teaspoon poultry seasoning

a pinch of fresh thyme

2 drops of liquid smoke

dash of salt

In a medium sized pot heat 1 tablespoon of canola oil on low-med heat. Add garlic and saute for 2 minutes. Add your vegetable broth then mushrooms and stir together well. Add your garbanzo bean flour - salt. Stirring while adding ingredients. Bring mixture to a low boil for 2 minutes then bring it down to a simmer. Continue to stir this entire time. Your mixture should be getting thicker by now. If its not add 1 more tablespoon of garbanzo bean and 1 more tablespoon of nutritional yeast. Continue to add until desired consistency. Allow your gravy to thicken for 5-10 minutes on min heat. Stirring occasionally. Once your gravy is nice and thick you'll notice it'll bubble a bit in the pot. Remove from heat and prepare to serve!!