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 SUSHI ROLLS (without a bamboo mat)

VEGAN SUSHI ROLLS

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 this. 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 San J gluten free sauces. The soy sauce they make is perfect. I also love using everland 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.

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.

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,

Just make sure you start by turning the end into the middle very tight and continue that motion till the entire thing is rolled. 

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. 

Once thats ready you can slice up your sushi to serve!

This is my recipe for these rolls.

Recipe

2 cups sushi rice = 6 rolls

2 carrots, sliced thin and long

3 celery stalks, sliced thin and long

half a cucumber. sliced thin and long

half a red pepper, sliced thin and long

half a container of soyganic tofu, fried

Everland sweet n sour sauce

San J Soy sauce for dipping. 

I love dripping some sauce into the inside of the roll. It makes your rolls look extra fancy. 

 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!

VEGAN GARBANZO ( CHICKPEA ) FLOUR CHOCOLATE CHIP COOKIES

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!

Hope you love making my

Vegan garbanzo (chickpea) flour chocolate chip cookies

Recipe

Makes 350F
1 cup bob red mills Garbanzo(chickpea) bean flour
1 1/4 cup organic whole wheat flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons agave syrup
1/4 cup shredded coconut
1/2 cup enjoy life vegan chocolate mega chunks
1/4 cup earth balance butter, melted
1/2 cup turbinado sugar
1 banana, mashed
4 tablespoons spoons organic coconut milk

Steps

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. 

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!

VEGAN "EGG MCMUFFINS"

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 breakfast 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! 

VEGAN EGG MCMUFFINS

RECIPE

1 package of soyganic tofu

1/4 white onion, diced

3 cloves garlic

2 mushrooms, diced

1 tablespoon olive oil

1/2 teaspoon salt

2 tablespoons nutritional yeast

1 teaspoon turmeric

1/2 teaspoon cumin 

1 teaspoon curry 

1/2 teaspoon pepper

daiya onion and chives vegan cream cheese

2 english muffins

STEPS
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!

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!

Breakfast is served!

VEGAN GF SOUTHERN STYLE SHEPHERD'S PIE

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! 

VEGAN SOUTHERN STYLE SHEPERD'S PIE

RECIPE
GLUTEN FREE

1/2 purple onion, diced

3 cloves garlic, minced
3 mushrooms, diced

2 carrots, chopped

1 head of broccoli, chopped

1 cup cabbage, chopped small

1 teaspoon olive oil

1/2 teaspoon salt

1 teaspoon pepper

4 drops liquid smoke

1 cup rice, cooked

 * add 1 teaspoon turmeric, 1 teaspoon salt & 1 teaspoon pepper 

1 tablespoon earth balance

1/2 cup tvp ( soaked in 1/3 cup boiling water ) 

4-6 drops liquid smoke

1 tablespoon barbecue sauce & 4 tablespoons for veggie mix

1 can corn

1 can lentils

1 can peas

6 yellow potatoes,  boiled, mashed

1 tablespoon earth balance

5 tablespoons coconut milk

1 teaspoon salt

paprika and nutritional yeast for on top

STEPS

Makes 2 medium sized pies

Preheat oven to 350F

Start by filling a large pot with water and a dash of salt to make your mash potatoes. Bring it to a boil. Peel and cut your potatoes.  Soak them in a large bowl to help get rid of the starch. Drain after 5 minutes. Once your water is boiled, add your potatoes.  Next cut up all your veggies.  You want them fairly small so you can fit everything.  Sautee your garlic, onion, carrot, mushroom and broccoli. Saute with olive oil, pepper, salt and a couple drops of liquid smoke. Drain your corn, peas and lentils. Boil some water to make your tp. Measure out 1/2 cup of tvp. Add 1/3 cup boiling water, liquid smoke and barbecue sauce.  Stir together until all water is absorbed.  Let stand for 10 minutes. Drain your potatoes once they are soft enough to poke with a fork. Add your coconut milk, earth balance and salt. Mash together, stirring all the ingredients in while doing so. Once everything is prepared, oil two medium sized baking pans or one large one.  Add your corn, lentils, peas and veggie mix along with your barbecue sauce. Stir everything together well and press down the mix till it takes up about half your pan. Add a layer of tvp then your potatoes. Smooth everything with a spatula and sprinkle paprika and nutritional yeast on top. Place in the oven for 35-40 minutes. Allow to cool before serving! 

Enjoy :)