Tag Archives: Food

The Vegan Brownie Review Trilogy – Part 3

20 Mar

1-IMG_2861Almond flour, rice flour, and arrowroot powder.  With ingredients like that, who would’ve thought these would be the most scrumptious brownies of all!

After the tasty, but less than amazing results of Part 1 and Part 2, the Part 3 brownie recipe of the vegan brownie review has reigned supreme, so to speak.

Vegan, gluten-free brownie:  You are understated and never overrated as the vegan brownie champion!

The recipe came from the ever-popular vegan blog “Oh She Glows”.

My Review:

Cakey or Fudgey?:  Fudgey as any other.  A great dense texture without being *too* much like fudge.

Ease of preparation:  The ingredients are obscure if you’re not a regular gluten-free baker.  But I promise, you’ll want to make these again and the extra ingredient purchases will be worthwhile.

Overall taste (Scale of 1-5, 5 being out of this world and the best I’ve ever tasted): Scoring a full point ahead of the last delicious recipe, I give ’em a 4.5.  The first bite had me questioning flavour – you get a quick hit of almondy flavour before the chocolate fully kicks in, but every bite after that is nothing but brownie heaven. These were taste-tested on 3 other very willing participants who agreed they were super tasty even in comparison to most “regular” brownies.

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Did I mention these are not only vegan, but gluten-free?

1-IMG_2832 I hope you enjoyed that vegan brownie triology. I know I did. 😉

A Simple Idea for Satisfying a Sweet Tooth

19 Mar

This is a snack that I created (or at least I’d never seen before) while on a detox a couple years back.  My eating choices were limited to mostly fruit and veg, rice, oils, vinegar, and other non-gluten grains.   All you need is a banana, almond milk (any flavour, sweetened or not), cocoa powder, and cinnamon.  I still eat this any time I’m craving something sweet but would feel too jacked up if I ate something chock full of refined sugar.

Just slice the banana, pour the “milk”, sprinkle the cinnamon and cocoa, and you’ve got a sweet, slightly chocolatey snack!  And the cinnamon helps balance blood sugar levels, too!

P.S. Stay tuned for Part 3 of the Vegan Brownie Review Triology tomorrow!  These babies are gluten-free and vegan and might just surprise you.

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Making (and eating) Pancakes Like It’s the Weekend

12 Mar

We’re on March Break!  Yes, I work in a school and my beau is a soon-to-be teacher himself, so we are off for this week (without pay, but off nonetheless).  And what this means is that I have more time to eat (vegan) pancakes.

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Pancakes are just about the easiest food to make vegan, but I use this vegan recipe.  It’s an oldie but my go-to every time I make pancakes (which isn’t often enough, I figure, since I don’t have the recipe memorized).

The coolest aspect of this recipe is that you make it in a blender!  No more stirring, just throw everything in and blend away.  Want pancakes the next morning but not with-it enough first thing to get out ingredients and follow steps?  Just blend it up the night before and put the blender pitcher in the fridge overnight.

My beau actually made these pancakes for me and did a fantastic job.  They were thin, cute, and slightly chewy (in a good way).  We had them with strawberry sauce (aka strawberries defrosted and smooshed up in a saucepan).

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P.S. I know that it’s starting to appear that I mostly just eat vegan cheezey foods, brownies and pancakes, but I promise I eat lots of other more beneficial foods too!  I just like to share with you all the things that are vegan AND fun!  You know, like, more fun than salads?

The Best Way to Grow Food in Your Kitchen

7 Mar

A sprouting glass jar with mung beans sproutin...

I’ve had grand aspirations to grow my own vegetables.  As a hungry vegan, growing my own would make eating my veggies that much more attainable and satisfying.  Homegrown veg are local (obviously) and can be organic. You have control over the process from start to finish and you reap the reward!

But, life can move fast.  We have priorities.  And if becoming a small-scale farmer isn’t a priority to you, it helps to take little steps without getting overwhelmed.  In this consumer culture it gives me peace of mind to do something, no matter how small, to create.

Enter sprouts!  Remember those cute little chia pets?  That green stuff was sprouted seeds!  Remember when you could go to any grocery store and get alfalfa?  Not so much any more due to e. coli health scares.  Know what’s easier than sprouts at the store that could contain e. coli?  Sprouts that took you a few days to grow on your kitchen counter for a fraction of the cost.  Sprouts are full of micronutrients (more than a mature plant!) – all the things the little plant would need to grow after germinating are most available for your body to absorb.

You can find instructions on many websites for sprouting, or you could buy a little sprouting container, but I’ll let you know how I do it.  It’s the easiest way and fun!

Materials:
– any wide mouthed glass jar (like a mason jar)
– cheesecloth (can get it at the dollar store)
– rubber band
– a packet of sprouting seeds (I get them at a health food store, or you can just use some organic lentils if you have them at home)

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These are the seeds I used. I think there was red clover, mung bean, radish seeds, and something else.

Steps:

1) Fill jar about 1/4 full with the seeds.  Put the piece of cheesecloth over the top to cover and secure with a rubber band.
Rinse and drain the seeds through the cloth.  Fill the jar again with cool water to soak the seeds.  Probably 6-12 hours.  Overnight works.

2) Drain water when soaking is done.  Then rinse and drain the water this time.  Put the jar somewhere out of direct light, upside-down and on an angle to let excess water drain off (pictured below).

3) Repeat step 2 twice daily for 2-6 days, until sprout is as long as the seed or grain it came from, or when the tiny seeds have broken away from their hull.  Basically they will look like sprouts and will not be difficult to chew.

Here are my sprouts (after soaking) on day 1 and 3:

Day 1 after soaking (top) and Day 3 (bottom)

Day 1 after soaking (top) and Day 3 (bottom)

I ate them yesterday as part of a salad but didn’t take a picture of the salad.  It looked a bit like the one below.

Organic Quinoa Salad

Organic Quinoa Salad (Photo credit: uwenna)

I also made a simple dressing by squeezing half a lemon over the quinoa then adding about a teaspoon each of flax oil and olive oil.  I also put in a little salt and pepper and a pinch of cumin to take it up a notch.

Usually I would make more than just this little bit of sprouts but I only had about a tablespoon left in the package.  You can eat sprouts in salads, on sandwiches, or just eat them as a snack if you’re that hardcore.  It’s an easy way to add nutrition to your diet, with minimal effort and without spending a lot of money.  Awesome!

So many seeds are suitable for sprouting!  What have you tired to sprout?

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