Coconut Apricot Bars

       On their own, these tasty Coconut Apricot Bars are a great breakfast or snack option. They are not too sweet but with the addition of a scoop of vanilla or coconut ice cream on top or a sprinkle of icing sugar, these bars also make an excellent dessert. 

       The base of the bar has heart healthy omega-3 and omega-6's from the flax as well as fiber from the whole wheat flour. The topping is filled with chopped apricots, almonds and pecans, as well as a coconut caramel-like sauce. These coconut apricot bars are a healthy alternative to traditional "Magic Bars". Just as tasty, but use a lot less sugar and use better fats. Saturated fat from coconut products contains short chain fatty acids, which unlike their animal product competitors are not processed the same way and are less likely to clog up you arteries.       

Serves: 12 large dessert size bars (3"x3") or  24-36 medium-small bars

Ingredients

Base:
1/2 cup margarine
1 tbsp molasses
1/2 cup packed brown sugar
1 tbsp ground flax seed 
3 tbsp water
1/8 tsp ground ginger, heaping
3/4 cup white flour
3/4 cup whole wheat flour

Coconut condensed milk:
1 can coconut milk
2/3 cup brown sugar, packed

Topping:
1 cup sweetened shredded coconut 
1 cup dried chopped apricot*
1 cup chopped nuts, a combination of pecans and almonds or your favourite
2/3 cup Ritz crackers, about 12-15, chopped or lightly crushed*

optional: icing sugar or vanilla or coconut ice cream   

Preparation

1. Turn on the oven to 375°F and toast nuts for 8 minutes while the oven is preheating and lightly grease 13x9 inch pyrex pan. 
2.To make the base, beat margarine with brown sugar, ground flax seed, water, molasses and ginger and then mix in the flour. Pour into the greased pyrex pan and press with your fingers, bake for 10 minutes at 375°F. 
3. In a small sauce pan combine the entire can of coconut milk and the packed brown sugar. Simmer on medium-low heat for 12-14 minutes, stirring occasionally so that the condensing coconut milk doesn't boil over. If a thin film forms, whisk it back into the condensed coconut milk. Final product should be a medium thick milk of a light caramel colour.
4. Combine coconut, apricot, nuts and Ritz crackers in a bowl.
5. Pour 2/3  of the prepared coconut condensed milk on top of the baked base, this should cover the majority of the base.
6. Evenly distribute the coconut, fruit and nut mixture on top and drizzle remaining coconut milk mixture on top of this layer.
7. Bake at 375°F for 20-25 minutes, the coconut milk should be golden brown around the edges.

8. Chill completely (~2h) before cutting.

9. Eat as is for a snack or for breakfast. If serving for dessert, add a scoop of vanilla or coconut ice cream on top of a large square cut bar or dust a fine layer of icing sugar on top before serving.  

*if particularly dry, can be soaked in a bit of water for a couple of minutes

*if you like sweet and salty desserts, you can use Ritz original, otherwise use low sodium Ritz crackers

Chocolate Lover's Brownie Cookies

     Lovers of anything chocolate beware. These fudgy brownie cookies are addictive. Soft, gooey and oh so chocolaty.

     After what seemed to have been the longest exam period in history, I am finally free. Well relatively speaking. I'm still working at the pool, teaching kiddies how to swim, volunteering at the hospital and taking summer school. But overall, I have much more time to do things that I want (like build another book shelf and create some new recipes). So to celebrate my freedom, I made some cookies.

     These cookies are supper moist. When you take them out of the oven they look undercooked. But by leaving them on the hot baking sheet for a few more minutes, you are firming up the bottom so they don't fall apart while allowing them to stay moist and gooey in the center, just like a brownie cookie should be.

Serves: about 36 cookies

Ingredients

1 cup margarine
1 cup brown sugar, packed
1/2 cup granulated sugar
1/4 cup water
1 tsp vanilla
2 1/4 cups all purpose flour
3/4 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1 cup semi-sweet dark chocolate chips (use 1 1/2 cups to make them extra chocolaty)

Preparation

1. Preheat the oven to 375°F.
2. In a medium bowl, beat margarine and sugar until fluffy, then beat in the water and vanilla.
3. In another bowl, mix flour, cocoa powder, baking soda and baking powder.
4. Stir dry mixture into the wet, until well combined, then stir  in chocolate chips.
5. Use a cookie scooper or roll dough into golf ball size balls (1 1/2" in diameter). Place balls onto an ungreased cookie sheet and either slightly compress the dough balls or leave round (the more round the gooeyer).
6. Bake in the center of the oven for 8-10 minutes, remove and let cool on the cookie sheet for 1-5 minutes before transferring the cookie onto a wire rack to cool completely.

Meaty Vegan Veggie Burgers

Good news: Spring has finally arrived! All this sunshine and fresh air means that we can break out the barbecue and grill up some delicious veggie burgers. Veggie burgers can cost you an arm and a leg. A pack of four can cost you upwards of 8$, and at that price a student can't afford to eat burgers that often (which is really sad). So earlier this year I started working on a no-fail burger recipe that is sure to please.

Cheese burger topped with sautéed onions and mushrooms with alfalfa sprouts, pickle and tomato,
served on a homemade multigrain bun with a side of Kale Caesar Salad 

Lots of veggie burger recipes are temperamental, and can't be grilled because they just fall to pieces. The trick is using vital wheat gluten (Sorry gluten-free-ers). Vital wheat gluten is the protein from wheat, containing 75% protein. This product is used to improve the texture of breads, as well create many imitation meat products. If you are looking to buy this product for the first time, it is commonly found at health food stores like Bulk Barn or at higher end grocery stores in the health foods section (try Bob's Red Mill vital wheat gluten). This product seems pretty expensive, but you have to compare it back to those pre-made varieties. It's worth it, trust me.

My burgers are always topped with a crazy amount of home-grown sprouts. This bad boy is on a homemade pretzel bun, served with a side slaw.

In addition to the wheat gluten, this burger also has textured vegetable protein (TVP) ("You're vegan? How on earth are you getting your protein?" hehe) and lentils (because I love lentils), but if you want a really meaty texture, or what to try and trick your friends or family into eating a veggie burger, use all TVP.

Need an idea for a side dish? Try some of my favourite side dishes to pair with burgers:
- Creamy Vegan Coleslaw
- Kale Caesar Salad
- Vegetable Quinoa Salad or
- a delicious Potato Salad

Serves: 8 full size burgers or about 18 sliders

Ingredients

1/2 cup dry TVP
1/3 cup raw red lentils
1 cup boiling water
1 cup hot vegetable broth
1/8 cup ketchup (low sodium)
1/8 cup vegan Worcestershire sauce 
1 tsp. smoked paprika (or alternatively regular paprika)
Scant 1 tsp onion powder
Scant 1 tsp garlic powder
1/4 tsp cumin
1/8 tsp coriander
1/8 cup nutritional yeast
2 Tbsp. olive oil
1-2 tbsp soy sauce
Hot sauce or sriracha, optional
1 small white onion, finely chopped
4-5 crimini mushrooms or 1 medium portobello, finely chopped
Salt and ground black pepper, to taste

1/4 cup whole wheat or white flour
1 cup vital wheat gluten
Up to 1/4 cup breadcrumbs, panko or crushed saltine crackers

Barbecue sauce

Combine: 1/4 cup ketchup, 1 tbsp Worcestershire sauce, 1 tsp molasses, 1/2 tsp garlic powder and chipotle hot sauce or chipotle powder (or hot sauce and smoked paprika) to taste.

Your patty mixture should be a heavy, moist dough.

Preparation

Preheat the oven to 350°F, and line a large baking tray with a silicone baking sheet or parchment paper, lightly oil.
In a large bowl, pour hot liquid over dry TVP and red lentils, cover with plastic wrap and let soften for 10 minutes. 
Add the remainder of the ingredients, except the flour,vital wheat gluten and bread crumbs, and mix to combine. 
Taste and adjust the seasoning if necessary. At this point the flavours will be more intense than the final burgers because you haven't added the unseasoned flour and wheat gluten yet.
Stir in the flour and vital wheat gluten. 
You should have a wet dough, with very little to no liquid at the bottom of the bowl. If there is excess liquid, you can add up to 1/4 cup of bread crumbs. (Alternatively, you can coat the outside of your burgers with the bread crumbs)
Form the dough into patties, place on the lined pan, and cover with aluminum foil. 

Ready for the oven!

Bake covered for 30 minutes for full-sized burgers, or 20 minutes for slider-sized patties.
At this point, either turn the patties, baste with barbecue sauce and bake for 15 more minutes uncovered (or 10 for smaller patties), or grill on low heat for 5 to 7 minutes per side*.

*That initial bake is going to make sure that your burgers don't fall apart on the grill. If you are going to grill your burgers, I suggest you baste the burger with olive oil before you stick it on the grill, and then you can add BBQ sauce after you flip if using.

Vegan Oreo Cheesecake

It was Ryan's birthday last week and we wanted to try out making something new. After I was done my exam, I ran to the grocery store, picked up some tofutti, some Oreos and all the other necessities to make one tasty Oreo cheesecake. I love using tofu in cheesecakes, mostly because it makes me feel like I am way healthier than I am. The cake is much lighter than one would expect and because it has all that heart-healthy protein, I don't feel bad about eating cheese cake for breakfast 2 days in a row.  

My oven is not the greatest. It's old and has a stupid knob to choose between using the top or bottom element.
A normal person would remember to put the oven on bake....but I forgot. So the top is bit darker than expected,
but still ridiculously delicious! 

I've used classic Oreos, but you could use any chocolate sandwich cookie. I've made this recipe so that it uses an entire bag of cookies, about 26, but if you only have 24 cookies its not the end of the world, just take away one or two from the crust or filling.
I've also used coconut oil in this recipe. It is not an ingredient that I use that often, mostly because it is easier and cheaper to use margarine, but coconut oil works great here. Because coconut oil solidifies around room temperature, you get a solid crust. Coconut oil, although it is a saturated fat, is one of the healthiest sat-fats because it is composed of short chain saturated fatty acids, which our body doesn't digest the same way as lard or butter. But, if you don't have coconut oil*, you can substitute the coconut oil with margarine and add 2 Tbsp of flour to help bind the crust. 

Ingredients

Crust
18 Oreos, crushed into crumbs or crumbled 
3 tbsp melted coconut oil (*See note above if you don't have coconut oil)

Filling

Last time I made cheesecake I broke my spingform pan, so
this time I ended up using a cake pan. To avoid scratching up
my pan, I lines it with parchment. The little pieces of paper
sticking out were just there to help us hold down the
parchment paper when we were spreading out the crust.
Looks pretty good though, doesn't it?

1 package firm (or extra firm) tofu, rinsed and squeezed out
2 tubs tofutti cream cheese 
2 tbsp soy milk (or other varieties)
1 tbsp lemon juice
2 tsp vanilla extract
pinch of salt
Scant 1/2 cup white sugar
4 tbsp flour

4 Oreos, chopped or crushed into medium pieces

Topping
4 Oreos, chopped or crushed into medium pieces

Preparation

Crust
In a  food processor, pulse Oreos, or alternatively, seal Oreos in a freezer bag and crush finely with a rolling pin.
In a medium bowl, stir together melted coconut oil and Oreo crumbs with a fork until well mixed.
Poor mixture into a 9" spring form pan (or pie plate) and press down firmly with a fork or spatula, distributing the mixture evenly to about 1/4 inch thick. 

Preheat oven to 325°F.

Filling
In a medium mixing bowl, crumble tofu, and add all other ingredients for the filling, other than the Oreos.
Mix together roughly, then use an immersion blender or transfer the mixture to the food processor or blender, and blend until smooth.
Spread the filling evenly onto the crust.


Topping
Sprinkle the chopped or crushed Oreos evenly on the top of the filling. Lightly push the Oreo peices into the filling, just slightly so they don't fall off while serving.
Bake at 325°F for 70 minutes.
After 70 minutes, turn the oven off, leaving the cheesecake in the oven for an additional hour.
Remove from the oven and let cool to room temperature on a wire rack before cooling in the fridge.
Let chill for at least an hour before serving.

Enjoy!

King Oyster Mushroom "Scallops"

I can't remember the last time I ate a scallop. Probably before highschool. But I do remember the last time I had king oyster mushrooms. 
These mushrooms vary in size, but they usually dwarf all other mushrooms in the market, maybe not portabello. Unlike portabello, though, these mushrooms are all stem with very little cap. All the better for making vegan scallops with!
I've done a simple preparation here, but the next time I make them I'll definitely be wrapping them with tempeh or eggplant facon. 

Serves: 2-4

King oyster mushroom "scallops" with garlic spinach, pan fried dumplings and a side of rice.

Ingredients

4 king oyster mushrooms
4 tbsp white wine
1 tbsp miso (scant) or alternatively a couple tsp soy sauce
1-2 tbsp olive oil
Salt and pepper to taste
Thai basil or other fresh herbs, chopped or ribboned (optional)

Preparation

Trim the ends off the mushrooms, then cut into 3/4"-1" disks. Set aside in tupperwear.
In a small bowl whisk together miso and white wine until smooth.
Poor the marinade over the mushrooms. Close the container and shake to coat the mushrooms. Let marinate for 10 minutes, until most of the liquid is absorbed.
In a large frying pan, heat olive oil on medium.
When up to temperature, place the oyster mushroom disks face down in the pan. 
Let sear for about 5 minutes per side until both faces are golden brown.
(When you flip them, additional water may be released for the mushrooms. This is okay, the liquid will cook off as you sear your mushrooms.)
Taste, and season with salt and pepper.
When golden brown on both sides, remove mushrooms from heat.
Plate and garnish with chopped basil.

Enjoy as an appetiser or as a side, or you can toss them into a stir fry or pasta dish.

Veggie Pot Pie

Veggie pot pie is one of my favourite go-to recipes for every holiday: christmas, thanksgiving, easter, So I thought it was about time to share with the world my delicious pie recipe. It's a veggie pot pie, stuffed with all the classics: potatoes, carrots, tofu, mushrooms, greens... Delicious.
I've featured this pie at at many holidays and everyone enjoys it, vegetarians and meat-eaters alike.

Serves: 4-8

Ingredients

Pie Crust

• 2 1/2 cups white flour (you can use a bit of whole wheat if you like)
• 1/4 tsp salt
• 1/4 cup cold vegetable shortening
• 3/4 cup cold margarine, cut into cubes
• 1/4-1/2 cup ice water

Pie

• 1 block of firm or extra firm tofu*, rinsed, patted dry and cubed
• 1 tbsp soy sauce, diluted with 2 tbsp water
• 1 tbsp olive oil to pan fry
• 2 tbsp nutritional yeast
• 2 tbsp whole wheat flour
• 1 tsp garlic powder
• 1/2 tsp thyme

• 1 tbsp olive oil
• 1 cup, or 2 medium-small onions, diced
• 2 large cloves of garlic, minced
• 1 cup, or 3 stalks of celery, diced
• 1 cup, or 2 medium-large carrots, diced
• 1 cup, or 3 medium potatoes, diced
• 8-10 sliced crimini mushrooms
• 1/2 cup chopped kale, spinach, green cabbage or napa cabbage
• 2 tbsp low-sodium soy sauce
• 1/8-1/4 cup water
• 1 cup frozen or fresh green peas

*To get a more "chicken-like" texture, try cutting the tofu the night before, then thawing it in the morning

Gravy

• 1/2 cup nutritional yeast
• 1/4 cup whole wheat flour
• 1/3 cup olive oil
• 1 1/2 cup water
• 2 tbsp low sodium soy sauce
• 1/4 tsp oregano and/or thyme
• 1/4 freshly ground pepper, or to taste

Preparation

Pie Crust

1. In a large mixing bowl, combine flour and salt.
2. Cut the shortening into the flour mixture then add the cubed margarine and mix until you get a crumbly mixture, like a coarse corn meal.
3. Slowly incorporate the ice water, until the mixture comes together as a dough. Start with a quarter cup and only add more if the dough is too dry.
4. Form the dough into a ball, then cut into two halves, one roughly larger than the other.
5. With plastic wrap, cover each ball and refrigerate until you are prepared to start filling the pie, at least 20 minutes.

Pie

1. In a vary large pan or wok, coat with the olive oil and heat on medium.
2. Drizzle the soy sauce mixture over the cut tofu, then add it to the pan.
3. Fry the tofu, rotating it to so that most sides of the cubes are golden brown.
4. In a medium bowl, mix nutritional yeast, flour, garlic powder and thyme.
5. When the tofu is cooked, coat it in the mixture and set aside. Whatever doesn't stick to the tofu can be added the gravy later.
6. In the same pan you used for the tofu, sauté onions, garlic and celery in the olive oil until the onions are translucent, about 5 minutes.
7. Add the carrots, potatoes, and mushrooms to the pan and sauté for a couple minutes before adding the cabbage or greens.
8. Add the soy sauce and water to the mixture, cover and steam until all the veggies are al dente, about 15-20 minutes. Meanwhile you can start the gravy (see below).
9. Add the tofu and peas to the veggie mix and combine, then remove it from the heat.

Gravy

1. In a small pot or sauce pan, toast the nutritional yeast and flour until aromatic.
2. Add the olive oil and whisk until smooth.
3. Slowly incorporate the water into the gravy, stirring until thickened.
4. Stir in the soy sauce and seasoning.
5. Remove from heat

1. Roll out the larger portion of the dough onto a floured surface to about an 1/8". Place the dough in a 9" pie plate, leaving edges uncut.
2. Mix the gravy in with the vegetable-tofu mixture, then pour onto the bottom pie dough, it will be heaping.
3. Roll out the rest of the dough large enough to cover your pie.
4. Roll the pastry onto the pie, and curl up the edges, crimping them with a fork or your fingers, removing any excess dough.
5. Prick the top with a fork or knife.
6. Bake in a preheated oven at 400°F for 30-40 minutes, uncovered, until the top is golden.
7. Let the pot pie cool 10 minutes before cutting into it.

Serve with your favourite fall or winter side dishes and enjoy!

Peanut Butter Cups

School's back in session and we can all use a mid-week pick-me-up, so behold: chocolate peanut butter cups. If you've had Reese's peanut butter cups, you know what to expect. But these tasty cups may exceed you expectations. 
I make my peanut butter cups with dark chocolate chip, but feel free to use any chocolate you wish. As for the peanut butter, use natural peanut butter, or a similar product without all the added sugar which can make your peanut butter cups cloyingly sweet.

Makes: 12 cups (so make sure you've got 12 paper muffin cups on hand)

Ingredients

1 cup creamy natural peanut butter
1/2 icing sugar
1 1/2 cup chocolate chips
1/8 tsp salt (optional, but makes them taste better)

Preparation

Melt chocolate chips either on low heat on the stove top or in a microwave.
Spread half the melted chocolate evenly around the sides and the bottom of the 12 muffin cups. I find this can be done easily with a small spoon if you hold the muffin cup in you hand and spin it while spreading the chocolate around.
Place the paper muffin cups in a muffin pan and place in the freezer for a minimum of 20 minutes.
While the chocolate is hardening  in a small bowl cream the peanut butter with the sugar (can be sifted to avoid sugar chunks, unless you are too lazy like me) and salt. If the mixture is a bit stiff due to stiff peanut butter, you can add a dollop of margarine to the mixture.
In hardened-chocolate cups, distribute the peanut butter mixture evenly, spreading it flat with a spoon or by banging the muffin pan on the counter.
Refreeze the peanut butter cups for about 20 more minutes before spreading on the top layer of chocolate.
After all the chocolate has been smoothed out, refreeze the peanut butter cups for 1 hour.
Store in the freezer afterwards and let them thaw for a few minutes before nibbling.
Enjoy!