Funa Spread (Imitation Tuna)

Funa Spread 

Servings: 4

Achieve tasty protein wishes without harming the fishes :)

Equipment:

 

Food processor
Soaking Jar
Strainer

Measuring spoons

Measuring cups

Rubber spatula 

Medium size bowl 

Cutting Board

Sharpened Chef's knife

 

Ingredients:

 

1. 1/2 Cup raw sunflower seeds, soaked

2. 1/4 Cup raw almonds, soaked

3. 2 Tablespoons water

4. 1 Tablespoon Lemon Juice

5. 1/4 Teaspoon salt

6. 1 Tablespoon nutritional yeast

7. 1 1/2 Tablespoons (1 stock) celery, small dice

8. 1 Tablespoon red onion, small dice

9. 1 Tablespoon parsley, chopped

10. 1 dill pickle, small dice

11. 1 Tablespoon vegan mayo 

Instructions:

Prepare all ingredients, drain soaked nuts

Blitz ingredients 1-6 in the food processor until compleatly broken up and transfer mixture into medium size bowl

Fold in ingrientds 7-11 until evenly combined

Store in a airtight container and refrigerate  

Can be used as a sandwich spread or a dip

Note:

 

The Funa mixture tastes much better if it sits overnight before you eat it

Pumpkin Hummus

Pumpkin Hummus

A healthy reason to welcome the season

Equipment:

Food processor

Can opener

Strainer 

Measuring spoons

Measuring cups

Rubber spatula 

Medium size bowl

 

Ingredients:

 

1. 1 19oz can chickpeas

2. 1 Cup pumpkin puree (3/4 cup and reserve 1/4 cup worth) *SEE NOTE*

3. 1 garlic clove

2. 1 Tablespoon lemon juice

3. 1 Tablespoon tahini

4. 5 Tablespoons olive oil

5. 2 Tablespoons seasme oil 

6. 1/2 Teaspoon cumin

7. 1/2 Teaspoon chipolte spice

8. 1/4 Teaspoon allspice

9. TT (up to a tablespoon) agave nectar

10. TT  salt and pepper

Instructions:

 

Prepare the chickpeas from can or soak and cook your own. Drain and rinse.  

Pulse your garlic in the processor to break it up

Place the chickpeas into the food processor

Pulse  the chickpeas a couple of times to break them up

Add all other ingredients but not the pumpkin puree  and  agave nectar. Blend scraping down the sides as needed

Add the pumpkin puree (3/4 cup only) at this time  and blend scraping down the sides as needed

If the hummus is still too thick you can add 1 Tablespoon of water at a time until the hummus is the consistency you desire

Remove the hummus from the food processor into a medium size bowl,  stir in the agave nectar to taste (may not need much agave if you like the heat of the chipolte spice) and stir/ swirl in the remaining 1/4 cup of pumpkin puree

Place in an airtight container and store in the refrigerator. 

This hummus tastes best after it has sat overnight

Garnish with pumpkin seeds for presentation

Enjoy the hummus by serving it with your favorite vegetables, chips or on sandwiches/wraps.

 

Notes:

 

Be sure to not use pumpkin pie filling

Check out my how to make pumpkin puree recipe:

http://bgirouxfood.blogspot.ca/2012/11/pumpkin-puree.html

My Seven Day Apple Cider Vinegar Challange

My Seven Day Apple Cider Vinegar Challenge
Improve Your Health In Seven Days!!

I am in school studying to become a Registered Holistic Nutritionist. During digestion class, a fellow student mentioned that drinking apple cider vinegar could greatly improve digestion and benefit the body in many ways. I have never heard of this before so I decided to use myself as a guinea pig and do some research.  I have always had this vegan cooking staple in  my home, but never thought of drinking it! I must say the results were amazing and I had to share them with the world!

Dose

2 Teaspoons of raw organic apple cider vinegar diluted in 1 cup of warm water 3 times a day.  Drink mixture half an hour before every major meal (breakfast, lunch, dinner) . Do not consume any other liquids after you drink this mixture until half an hour after you eat (no liquids before, during or half an hour after your meal to allow your body to understand digestion)

Why Try This Challenge

Improve digestion and bowel movements, improve skin, cleanse liver, weight loss

Results and Findings

Day 1: Down the hatch it goes!! I must say, interesting flavor. I am not sure if everyone would like it as it is quite strong, but it was easy for me to get use to. In this first day I noticed my skin had broken out, which is a normal side effect. This happens because the vinegar is detoxifying your body. I also noticed that my digestion felt easier and I had three bowl movements this day, meaning that my body was already starting to reap the benefits from the vinegars detox.

Day 2: I noticed that my skin was still slightly broken out, but not as bad as day one.  A new finding was that I  felt more satisfied with my meals. I was not finishing a whole plate of food as my body was telling me it was full.  Once again I noticed improved digestion and bowel movements.

Day 3: Skin was healed, beautiful and back to normal!! This day I noticed my stomach feels very flat and relaxed. Once again easily satisfied with meals, improved digestion and 3x a day bowel movements.

Day 4, 5 & 6: Beautiful skin, flat belly, easy digestion, sensing fullness easier, 3x day bowel movements

Day 7: I stepped on the scale and realized that the 5 pounds I normally fluctuate has disappeared.  Once again beautiful skin, flat belly, easy digestion, sensing fullness easier, 3x day bowl movements

Conclusion

I feel beautiful, happy and fulfilled! My body responded extremely well to this cleanse. I am most defiantly going to do this again whenever I feel the need to detox my body. I now am going to switch this routine to only  one dose in the morning daily, or as needed (if I am having a bloated day, or upset stomach due to poor digestion.)  I also recommend if you try this challenge, after you complete it to stick to drinking at  1 cup of warm water half an hour before meals with no other liquids until half an hour after you eat to maintain healthy digestion.   I hope this helps someone and please let me know if you try this challenge and it works for you!!

Homemade "Larabar" / Broke 1000 Pageviews :)

Homemade "Larabar" / Broke 1000 Pageviews :)

Yield: 3 Bars

Hello Everyone :)

I know I have not added anything new for a while. My Job is very crazy in the summer and it is hard to find time to experiment new recipes. On that note, I am now one of the Vegetarian Living founding members on a website called Bunch. Bunch is a really great blogging community site, I recommend to give it a try and explore you interests  < http://www.joinbunch.com  > I am also happy to announce I have broke 1000 pageviews.  Thank you to all who enjoy what I do here and I hope the recipes are working for everyone.  Since one of my most popular posts was the Granola Bars I thought this would be a great post to add. I recently got introduced to the Larabar and I loved it. However, they are quite pricy which led me to figure out how to make them myself. It turns out you need only two ingredients to make a basic "larabar." More ingredients can be added if desired. You can pretty much put whatever you want in these bars as long as it is a 1:1 ratio. I made up two kinds to share, but experiment for yourself!

Equipment:

 

Food processor

Medium size bowl

Dry measuring cups

Dry measuring spoons

Cutting board

Rectulangular mold

Plate

Sharpened chef knife

 

 

Ingredients:

 

Raw Cashew

 

1. 1/2 cup raw cashews

2.  1/2 cup pitted dates

Chocolate Walnut Power


1. 1/2 cup pitted dates
2. 1 tablespoon raw cacao powder
3. 1 tablespoon hemp protein powder

4. 1/2 cup walnuts

Instructions:

 

Raw Cashew 

Pulse the raw cashews a couple of times until the nuts are finely broken but not too dusty 

Place cashew bits into a medium size bowl

Blitz the dates until they become a paste and place in the bowl

Fold the two mixtures together until compleaty combined

Shape mixture into bars by pressing into a plastic mold (I just used a zip lock container)  and cut into three bar size shapes or form the mixture into desired shapes (balls, squares)

For best eating texture, refrigerate the bars  until  they are stiffened on a plate

Enjoy or wrap up each bar individually with saran wrap and keep bars refrigerated

Chocolate Walnut Power

 

Pulse the walnuts a couple of times until the nuts are finely broken but not too dusty 

Place walnut bits into a medium size bowl

Blitz the dates, cacao powder and hemp protein powder until they become a paste and place in the bowl (This mixture will be a bit stickier, but it still works fine)

Fold the two mixtures together until complexity combined

Shape mixture into bars by pressing into a plastic mold (I just used a zip lock container)  and cut into three bar size shapes or form the mixture into desired shapes (balls, squares)

For best eating texture refrigerate the bars  until  they are stiffened on a plate 

Enjoy or wrap up each bar individually with saran wrap and keep bars refrigerated

 

 

 

 

Quinoa and Chia salad

Quinoa and Chia salad

Servings: 4

Healthy. Savory. Mighty Tasty. 

Equipment:

 

Medium size pot

Large size bowl

Large size container

Rubber spatula

Cutting board

Sharp chef knife

Dry measuring cups

Citruis juicer

Dry measuring spoons

Liquid measuring cup 

Can opener

Ingredients:

1. 1 cup of quinoa cooked according to package instructions and cooled (makes about 4 servings)

2. 1/4 cup black chia seeds

3. 1/4 cup fresh basil, chopped

4. 1/2 cup italian style parsley, chopped

5. 1 pint cherry tomatoes, halved

6. Juice from 1 fresh lemon

7. Juice from 2 fresh limes

8. 1 1/2 tablespoons minced garlic

9. 1/4 cup olive oil

10. 1/2 cup slice red onion

11. 1 15 oz can cut sweet corn

12. Salt and pepper to taste

13. 3/4 cup baby spinach

Instructions:

 

In a medium size pot cook 1 cup of quinoa according to package instructions

Allow quinoa to fully cook and transfer quinoa into a large bowl,  allow quinoa to cool 

While quinoa is cooling prepare and measure ingredients 2-12

Once quinoa is cooled add ingredients 2-12 to the large bowl of quinoa and mix well

Transer the quinoa mixture into a large container, seal and place in the refridgeration for at least 2 hours to allow the flavors to come out

Serve completed salad on a bed of raw spinach and enjoy

Granola Bars

Granola Bars

Yield: At least 10 bars

Easy. Vegan.  Delicious.

Equipment:

Large pot OR saucepan

Rubber spatula

8 x 12 rectangle baking dish
Dry measuring cups
Cutting board
Knife


Ingredients:

1.  1/2 cup natural peanut butter

2. 1/2 cup agave syrup OR maple syrup

3. 1/4 cup unsweetened applesauce

4. 3 cups quick oats 

5. 1 cup of unsalted trail mix of own preference (see note 1)

Instructions:

Preheat oven to  350F
Prepare and measure all indigents as this is a fast process 
In a large pot or saucepan melt together the peanut butter and agave syrup on a medium high temperature until evenly combined
Incorporate the apple sauce until combined
Stir in the oats and trail mix until all of the mixture is combined
Immediately place mixture into the baking dish and spread out evenly with rubber spatula
Bake in the oven at 350F for 20-25 minutes
Remove from oven and allow to compleaty cool or granola will break (minimum 1 hour)
Remove from baking dish onto a large cutting board and cut into peices of desired size
Enjoy immediately or  store in a air tight container for up to a couple of days

Notes:

1.  If you would like to add some chocolate chips into the mix, only put in 3/4 cup of trail mix and wait until the very end of the mixing in the pot stage to add 1/4 cup of chocolate chips so they do not melt as much or burn

2. This is a recipe from a previous post.  I just re wrote it to my recipe style and recent modifications

Avocado Sandwhich

Avocado Sandwich

 

Servings: 1 sandwich

 

 

 

 

Conveniently Delicious 

Equipment:

 

Toaster OR Sandwich press

Cutting board

Sharp Knife

Measuing spoons

Butter Knife

Spoon

Non stick spray

Ingredients:

 

1. 2 large slices pumpernickel bread OR bread of choice

2. 1 tablespoon Dijon mustard

3. 1/2 ripe avocado 

4.  Small tomato OR half large tomato , sliced

5. Salt and Pepper to taste

Instructions:

 

Toaster Method:

 

Toast the two slices of bread 

While bread is toasting prepare the avocado and tomato 

Once bread is toasted spread one peice of bread with Dijon mustard only

Place the tomatoes on the mustard and season tomatoes with salt and pepper

Spread the avocado on the second piece of  toast with a spoon 

Put the sandwich together 

Cut in half and enjoy

 

Sandwich Press Method:

 

Prepare the sandwich completely omitting toasting the bread 

Place the completed sandwich on a greased and heated sandwich press

Cook the sandwich until desired doneness and remove from press

Cut in half and enjoy

Nutty Rhubarb Loaf

Nutty Rhubarb Loaf

 Yield: 2 Loaves

Going nuts for rhubarb :)

Equipment:

Dry measuing cups

Liquid measure cup

Measuing spoons

Large mixing bowl

Meduim Mixing bowl

Two 4 X 8 bread pans

Large baking sheet

Whisk

Rubber Spatula

Cutting Board

Knife

Sifter

Non stick spray

Toothpick

Ingredients:

1. 1/2 cup brown sugar

2. 1/2 cup pitted dates, chopped

3. 2/3 cup oil

4. 1/4 cup unsweetened apple sauce

5. 1 cup dairy free milk preferably coconut/almond milk (I used Earth's Own)

6. 2 teaspoons white vinegar

7. 2 1/2 cups all purpose flour

8. Pinch salt

9. 1 1/2 teaspoon baking powder

10. 1 1/2 teaspoon baking soda

11. 2 teaspoon cianammon

12. 2 cups fresh rhubarb, chopped

13. 1/4 cup almonds, chopped

14. 1/4 cup cashews, chopped

Instructions:

Preheat oven to 350F

Grease two 4 X 8 bread pans with non stick spray

Prepare and measure ingredients 12-14 and set aside

Prepare and measure ingredients 1-6  into a large mixing bowl and whisk until evenly combined

Prepare and measure ingredients 7-11 into a medium size mixing bowl

Sift the contents of the medium mixing bowl into the large mixing bowl and fold both the mixtures together until just combined

Fold in the rhubarb, almonds and cashews until thoroughly combined

Split the dough between the two bread pans and place both bread pans on a large baking sheet 

Bake in the oven at 350F for 60 minutes or until a toothpick comes out clean 

Allow to fully cool before removing the loaves from  the pans 

Slice and Enjoy

Quinoa Taco Salad

Quinoa Taco Salad

Servings: 4

 

A healthy dish with the wonderful flavors of Mexico

Equipment:

 

Medium cooking pot

Large mixing bowl

Rubber spatula

Dry measure cups

Liquid measure cup

Measuring spoons

Can opener

Strainer

 

Ingredients:

 

1. 1 cup quinoa cooked to package insturctions

2. 1 12oz can kernel corn drained

3.  1 19oz can black beans drained and rinsed

4. 1/2 tablespoon liquid smoke

5. 1/2 teaspoon cumin

6. 1 teaspoon chilli powder

7. Salt and Pepper to taste

Instructions: 

 

Prepare Quinoa to package instructions (one cup makes about 4 servings)

Place the cooked Quinoa  into a large mixing bowl 

Prepare and incorporate the rest of the ingredients into the Quinoa with a rubber spatula 

Serve and enjoy with toppings of choice (see note 2)

Notes:

1. This salad can be served hot or cold. If cold is preferred allow the quinoa to cool before mixing in the rest of the ingredients

2. Serve this salad with toppings of your preference. I served mine on a bed of raw spinach (about 1 cup loosely packed) and topped each individual salad with 1/2 avocado and 2 tablespoons of salsa. This salad would also taste great inside of a tortilla or hard shell taco.  

Pineapple and Coconut Green Smoothie

Pineapple and Coconut Green Smoothie

Servings: 1

A fruity green smoothie! 

Equipment:

 

Blender

Cutting board

Knife

Liquid measure cups

Dry measure cups

Measuring spoons

 

Ingredients:

1. 1/2 cup coconut water
2. 2 cups of fresh pineapple
3. 1/2 cup coconut milk
4. 1/2 cup packed spinach
5. 4 ice cubes

Instructions: 

 

Measure and prepare all ingredients into small enough pieces to be blended

Place all ingredients into the blender and blitz

Serve in a chilled glass and enjoy

Hummus

Hummus

Yield: Approximately 2 Cups

Nice and creamy without the tahini

Equipment: 

Food Processor

Can opener

Strainer 

Measuring spoons

Cutting board

Knife

Rubber spatula

Ingredients:

1. One 19 oz can chickpeas drained and rinsed

2. 2 garlic cloves

3. 1 Tablespoon olive oil

4. 1 Tablespoon sesame oil (see note 1)

5 Salt and Pepper to taste

6. Chilli Powder to taste (optional)

7. 2 Tablespoons sliced pickled Jalapeno (optional)

Instructions: 

Prepare the chickpeas and place them into the food processor

Pulse only the chickpeas a couple of times to break them up

Prepare the garlic by crushing the garlic cloves. This is done by putting pressure on one garlic clove at a time with the flat side of a knife. This will make it easy to remove the garlic skin and garlic germ (see note 2)

Add all the remaining ingredients to the food processor and blitz, scraping down the sides as needed until the hummus is a smooth and creamy texture

Place in an airtight container and store in the refridgerator

Enjoy the hummus by serving it with your favorite vegetables or on sandwiches/wraps. 

Notes:

1. I am not a huge fan of hummus with a lot of tahini so I experimented by using sesame oil instead. It still gives a nice "smoky" flavor and creamy texture to the hummus. A bonus  is sesame oil is not as expensive as tahini.

2. The garlic germ is known to cause the unpleasant gas many humans deal with when garlic is consumed. So to fully enjoy this hummus I recommend to remove the germ. For details check out the following link: http://www.finecooking.com/item/13895/removing-garlic-germ

Pineapple and Mango Juice

Pineapple and Mango Juice

Servings: 2 

Simple and delicious way to get your fruit today!

Equipment:

Blender

Cutting board

Knife

Liquid measure cups

Dry measure cups

Measuring spoons

 

Ingredients:  

 

1. 2 cups fresh pineapple

2. 1 cup frozen or fresh mango

3. 2 cups water

4.  3 pitted dates

5. 2 tablespoons milled flax seeds

6. 5 ice cubes

 

Instructions: 

 

Measure and prepare all ingredients into small enough pieces to be blended

Place all ingredients into the blender and blitz

Serve in a chilled glass and enjoy

 

 

A great video to watch

I really hope everyone watches this video. Especially women and people who have dealt with cancer or any other diseases. 

 http://www.youtube.com/watch?v=1kgnA1yVcIY

Vegan BBQ!

Vegan BBQ!

The best part of summer is the barbeque!! 

 Being new to the vegan lifestyle, I was not sure what I could BBQ.  After some research and a chat with my Chef, I got creative with marinades and discovered that BBQ vegetables are excellent. Vegetables  do not take long to pick up a marinades flavor. I only let mine sit maybe an hour and the flavor was delicious. Also, since vegetables are fat free, they do not char like meat, so that nasty burnt taste that sometimes happens with meat is completely avoided. Just be sure to cook on a medium temperature.

In the photo above, I did grilled eggplant marinated in olive oil, black pepper, sesame oil and soy sauce. The asparagus were done with olive oil, sriracha and black pepper. Simple and delicious. Other favorite vegetables of mine to grill are portobello mushrooms, zucchini and peppers. I also love potatoes with carrots mixed with onions done in tin foil.

  Most vegetables can be grilled so be creative and have a happy and healthy summer!!

Green Smoothie

Green Smoothie

Serves:2 

A delicious and vitamin packed meal replacement

Equipment:

Blender

Cutting board

Knife

Liquid measure cups

Dry measure cups

Measuring spoons

Ingredients:

1. 1 cup cooked quick oats

2. 1 cup spinach, packed

3. 2 fresh basil leaves

4. 1/4 of a large English cucumber 

5. 2 slices of lime, peel removed 

6.  1/8 cup green pepper

7. 1/8 cup red pepper

8. 1/4 avacodo 

9. 2 tablespoons milled flax seeds

10. 1 1/2 cups low sodium tomato juice

11. 6 Ice cubes

Instructions:

Measure and prepare all ingredients into small enough pieces to be blended

Place all ingridents into the blender and blitz

Serve in a chilled glass and enjoy

The Ninja Master Prep Professional

Master The Kitchen!! 

I love this product and I highly recommend it.  It is great to have a product that can be both a blender and a food processor. Can make  pretty much anything with it.  I love making shakes and smoothies with the big guy. The little guy makes great hummus and pesto. I picked it up on sale at Canadian Tire.

The following link is to the Ninja Recipe book: 

http://s3.amazonaws.com/szmanuals/bd7dbacb73490fc04fe307e6080d52b6

This link is to the offical webpage:

http://www.ninjakitchen.com/NinjaMasterPrepPro.shtml?tabID=detailsCont

Chocolate Chip Pancakes

Chocolate Chip Pancakes 

 Yield: 4 pancakes

Mmm... chocolate

Equipment: 

Medium size bowl

Sifter

Dry measuring cups

Measuring spoons

Rubber spatula

Whisk

Cooking spatula

Frying pan

Ladle

Oil for cooking/ non stick spray

Ingredients: 

1. 3/4 cup all purpose flour (can do half whole wheat also)

2. 1/4 cup quick oats

3. 1 1/2 teaspoons baking powder

4. 1 tablespoon brown sugar

5. 1/8 teaspoon cinnamon

6. 1/8 teaspoon nutmeg

7. Pinch salt

8. 1 cup dairy free milk

9. 1 1/2 tablespoons oil (not olive)

10.  1/2 teaspoon vanilla

11. 2 tablespoons dairy free chocolate chips 

Instructions:  

Prepare the batter my sifting the flour and then whisking ingredients 1-10 in a medium sized bowl

Allow the batter to stand 10-15 minutes before cooking to allow the oats to soften

Ladle the batter into a heated, oiled pan and allow the first side to begin cooking

Add some chocolate chips  to the top of the batter of the un-flipped pancake
As soon as the chocolate begins to melt and the other side has browned flip over

Repeat this process until all the batter is gone

Enjoy

Note:

To keep pancakes warm while cooking the others,  have the oven set at a low temperature and put the cooked pancakes on a pan in the oven.

Using Leftovers Wisely!!

 I love leftovers!!

One way to keep on top of healthy eating is to batch cook food. I like to cook large amounts of brown rice and quinoa so I have some for meals for a couple of days. I also often keep a cous-cous bean/vegetable salad on hand. This way if i have a hard day at work, I still have something good to eat. Here is an example of two nights of vegan meals made with the same product and tweaked by adding a couple of different ingredients.  I do not have the recipes done up yet, but can do if requested

Day 1: White bean and tomato sauce quinoa served with balsamic roasted cauliflower and "cheese" sauce. 

 

Day 2: Oven baked zucchini lasagna made with white bean and tomato sauce quinoa 

 

Beet Salad

As a cook in the restaurant industry, I have noticed a recent popularity for beet salads. Sure, beets are great for you, but if you slap on a bunch of cheese and dressing the calories creep up and the health benefits disappear.  The other night for dinner, I used this recipe from The Vegan Stoner to make my own at home.  For my own tweaking, I roasted the beets in the oven at 400F (depending on the size of the beets this could take up to an hour) and when they were cooked, I placed them in an ice bath so I could easily peel them. I then removed them from the water allowed them to rest to fully cool before slicing them.  While the beets were cooling, I made a simple vinaigrette in my food processor by blending olive oil, balsamic vinegar and black pepper until smooth.  As for the "cheese" I blended some fresh parsley, sun dried tomatoes and chopped garlic  in the food processor until evenly combined. I then pulsed my tofu until it was crumbled, placed everything in a bowl, ensured it was evenly combined and allowed it to rest in the refrigerator.  A tip is beet leaves have a very strong flavor, so it may be best to combine them with some other lettuce or spinach. After everything is ready and the beets are cooled, slice the beets to your liking and plate the salad however suits you!! I know this seems like a lot of work, but  the recipe is mostly waiting for the beets to cook/cool. Also, the salad is so delicious and pretty, it is worth the wait. The best part of beets to is they keep for a couple of days so you can have leftovers!!

http://theveganstoner.blogspot.ca/

Best Pre Workout Shake!!

Peanut Butter Apple Shake

Serves: 1

Equipment:

Blender

Knife

Cutting board

Apple corer
Liquid measure cup 
Measuring spoons

Ingredients:

1. 1 apple
2. 1/2 cup dairy free milk
3. 1 1/2 tablespoons natural peanut butter
4. 1-2 tablespoon flax oil / milled flax seed (optional)
5. 6-8 ice cubes

6. 2 tablespoons dairy-free chocolate chips (see note)

Instructions:

Cut apple into small enough pieces so the blender can process it
Add all ingredients to a blender and blitz
Enjoy

Note: 

To make this delicious shake a dessert omit the flax oil/seeds and  add chocolate chips to the mix

Granola Bars / Veganstoner.com

I recently made these granola bars. I substituted the agave for maple syrup and they still turned out very well.  I am a big fan of the website where this recipe came from. It is called the vegan stoner. It contains very simple recipes so anyone can cook cheap, fast and vegan. I do note though that some of the recipes may not be the best for some health conscious people, but most are excellent. 

 http://theveganstoner.blogspot.ca/

Is your drink vegan!?!

Is your drink Vegan??

Beer? Wine? How could any of that not be vegan one could wonder. As a beer enthusiast, I know I did. However, the truth is that many companies do use animal products either directly  in the brewing process or in the filtration process. How to know what is safe?? Barnivore!! It is an excellent website to find the answers to your questions and keep your mind at ease!

http://www.barnivore.com/

Choclate Chai Tea Shake

Chocolate Chai Tea Shake

Serves 1

 A great pre work out shake

Equipment:

Blender
Liquid measure cup 
Measuring spoons

Ingredients:

1. 1 1/2 cups chai tea 
2. 1/2 cup dairy free milk
3. 1 scoop chocolate soy protein powder 
4. 1 tablespoon natural peanut butter (optional)
5. 6-8 ice cubes

Instructions:

Brew and chill chai tea
Add all ingridents to a blender and blitz
Enjoy

Vegan Gluten Free Black Bean Brownies

Black Bean Brownies

Yield: 12

 Chocolate treats that ease your body, mind and soul!

Equipment:

 

Food processor

Food Safe Gloves 

Apron

Can opener

Dry measuring cups
Measuring spoons
Rubber spatula
12 slot standard size muffin tin
Non stick spray 

Small pot

Small metal bowl

 

Ingredients:

 

For The Brownies: 

 

1. 2 large flax eggs (2.5 Tbsp flaxseed meal + 6 Tbsp water)

2. 1 3/4 cups black beans OR

    1 15 oz. can well rinsed and drained

3. 4 Tbsp natural peanut butter

4. ¾ cup cocoa powder

5. 1½ tsp baking powder

6. 1 tsp pure vanilla extract

7. 1/3 cup brown sugar

8. Pinch Salt

9. Dairy Free Milk

 

For The Topping: 

 

1. 1 1/2 Tbsp almond butter

2. 1/2 bar dark chocolate (50g)

3. 1 tsp  brown sugar

4. Sliced almonds for garnish

 

Instructions:

 

For the brownies:

 

Preheat oven to 350 degrees

Lightly grease a 12-slot standard size muffin pan

Prepare flax egg by combining flax and water in the food processor. Pulse a couple times and then allow to rest for a few minutes

Add ingredients 2-8 and puree until smooth

If mixture seems too thick, add Tablespoons of dairy free milk until very smooth but not runny

Evenly distribute the batter into the greased muffin tin

Smooth the tops by running a spoon along the top

Bake in the oven for up to 20-25 minutes  (until they are easy to remove from the pan)

Remove from oven and allow to stand for 30 minutes before gently removing from pan

 

For The Topping:

 

Once the brownies are fully cooled and removed from the pan melt ingredients 1-3 using double-broiler method until evenly combined

Dip each individual brownie in the mixture top side up

Place sliced almonds on top of each brownie

Allow brownies to stand in the fridge for the chocolate to harden

Enjoy

Note:

 For best flavor choose all  ingredients of the organic variety 

Vegan Blog!!

I am changing the style of my blog. I am changing it from a recipe blog to a Vegan Lifestyle blog. Do not mind the older posts with meat and animal products. This is a new chapter and I hope you all enjoy!!

Quinoa Cookies‏

Quinoa Cookies‏

Yield: Approximately 24 Cookies (2 Dozen)

                                                    Healthy and Delicious? I think so!
Equipment:
Dry Measuring Cups
Measuring spoons
Rubber Spatula
Cooking Spatula
Large Mixing Bowl
Large baking sheet
Non Stick Spray


Ingredients:
1. 2 Cups cooked and cooled Quinoa (cooked to package directions)
2. 1/4 Cup  chunky peanut butter
3. 1/4 Cup Nutella spread
4. 1 Tablespoon maple syrup
5. 1 Tablespoon brown sugar
6. Pinch salt
7. 3/4 Cup rolled oats
8. 1/2 Cup dark chocolate chips

Instructions:
Preheat Oven to 350*F
Have large baking prepared by greasing with non-stick spray
Combine ingredients 1-7 in a large mixing bowl until just evenly combined
Add chocolate chips and combine completely
Spoon onto baking sheet with a Tablespoon measuring spoon
Bake in oven at 350*F for 15 minutes or until bottoms have browned
Remove cookies from oven and off from the baking sheet onto a cool plate immediately with a spatula
Wait until cooled before serving or storing
Store cookies in an airtight container