VEGAN STRAWBERRY CRUMBLE

I can attest that this has happened to everyone I know – you buy a large carton of berries with the full intention of consuming them in the upcoming days. You forget about them. They go bad. Your reminded that they are there and shocked to see they have gone bad. I’ll reason with you – it seems that certain berries (ahem, strawberries) turn bad so quickly I am reluctant to ever buy them again…which I end up doing anyways. Nonetheless, I present you a perfect dessert to use up these pesky berries and satisfy your sweet tooth in the process. I have to say that I am totally comfortable buying strawberries because any leftover or about to go bad berries can always be repurposed into this dessert.

This dessert is made up of three layers: a yummy cookie base, strawberry goodness, and topped with a thin layer of crumble for that added texture. These make perfect takeaway bars for when you are packing a lunch, as a yummy snack, or a sweet breakfast option for when you are on the go in the morning. As usual I love to pair my desserts with a cup of tea, or even a cup of almond milk if you’ve got kids!

STRAWBERRY CRUMBLE

Delicious vegan berry crumble bars, perfect to use for any type of berries!
Course Dessert
Keyword vegan, vegandessert

Ingredients

Crust

  • 1 c all purpose flour
  • 1 c oats
  • 1/2 c white sugar
  • 1/2 c brown sugar
  • 3/4 c melted vegan butter
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda

Strawberry Filling

  • 1 large container of strawberries, chopped (3-4 cups)
  • 1 tbsp cornstarch
  • 1 tbsp lemon zest
  • 1/3 c white

Instructions

  • Preheat oven to 350. Line baking dish with parchment paper for easy removal.
  • Mix all crust ingredients minus the butter. Add 1/2 c of butter and mix well until a crumble forms. Set aside 1/3 c of mixture for the topping. Add the remaining butter and mix well until dough forms. Pack into dish
  •  Mix strawberry ingredients together and pour on top of crust
  • Sprinkle a thin layer of remaining crumble mixture on top of strawberries. It doesn't need to cover all strawberries completely. Bake for 40-45 mins until top layer is well browned.

Hope you get to try this delectable berry dessert!


VEGAN VIRAL “FETA” PASTA

If you have social media you have probably come across the Swedish craze termed “feta pasta” where you bake tomatoes and feta cheese and mix it all together to create this cheesy, goey goodness. Of course since I do not eat any type of cheese (although I used to LOVE feta) I made a simple substitution of using hummus. I do use my own homemade hummus but store bought would work just as well. A great way to enhance this dish is using a flavoured hummus like roasted red pepper, chipotle or garlic!

There are few simple steps to create this easy, less than 30 minute pasta meal that is sure to be a hit. Simply roast tomatoes and hummus with a load of herbs like oregano, basil, and thyme and olive oil, mix in your cooked pasta with a little reserved pasta water and you have a meal! You can totally be part of the viral TikTok trend without having to eat any dairy products and keep within the whole food plant based diet.

You are absolutely free to add other veggies in the roast. In this version, I had an extra red pepper lying around and just chopped it up and added it to the baking dish. I have also tried and absolutely loved adding olives as it really fit in nicely with the notes of oregano and garlic in this dish. I have also seen a green version with colourful cherry tomatoes, spinach, asparagus and broccoli! Below you’ll find a base recipe from which you can work from using what you have in lying in your fridge.

VEGAN “FETA” HUMMUS PASTA

The trending feta pasta, but vegan!

Ingredients

  • 1 package of fusilli pasta
  • 1/2 container of cherry tomatoes
  • 1 tsp each of oregano, basil, thyme, garlic
  • 1/3 c hummus
  • 1/2 c pasta water
  • 1/4 c olive oil

Instructions

  • Preheat oven to 400
  • In a medium sized baking pan, add cherry tomatoes, olive oil, herbs and a pinch of salt.
  • Carve space in the middle of the pan for your hummus.
  • Bake for 20 minutes, until tomatoes are roasted
  • In the meantime, cook pasta according to package instructions. Reserve 1/2 c of pasta water.
  • When tomatoes are roasted, use a fork to mash the tomatoes and hummus and mix in the pasta water. Add in the pasta and toss to combine. Serve immediately!

CHICKPEA FLOUR QUICHE

Way back when I was still eating eggs quiche was the quickest “gourmet” breakfast choice, and a great choice for packed lunches or breakfast on the go. Alas, since going vegan I have had to make another substitute to compensate this loss, but chickpea flour is a nutritious alternative that gets the job done! Not to mention, this chickpea flour quiche is a great opportunity to use up any veggies that are stuck in your fridge or about to go bad!

I opted for a chickpea flour alternative to the usual quiche, rather than soy or tofu based quiche, purely out of preference and my desire to make a gluten free lunch option. My stomach and tofu do not mix well despite all of its benefits, so I stray away as much as possible. I’ve had great luck using chickpea flour in a substitute for homemade tofu so I thought it would be a grand idea to use this versatile flour in as many ways as possible…quiche being one of them.

In a traditional quiche one can expect a soft, fluffy interior loaded with veggies. I will say that you can definitely expect the latter; on the other hand I’d like to proceed with caution prescribing the term “fluffy like eggs”. Once baked and because it is technically still a flour, the quiche will have a dense almost cake like texture to it. To soften the texture, I add a little bit of yogurt to the batter much as you would add yogurt or sour cream to a cake to make it fluffier.

I love to serve this with some homemade cashew creme or a lemony dill type sauce to really elevate the “quiche” experience. I’ve also added turmeric to give the quiche an earthy flavour and add to its yellowish colour, although chickpea flour is already quite yellow . In terms of vegetables, my absolute favourite to add is broccoli or tomatoes to introduce some different textures. Don’t be afraid to go over the 1.5 cup I’ve set out in the recipes, I have stuffed more vegetables I was trying to get rid of!

Chickpea Flour Quiche

No egg or soy, chickpea flour vegan quiche

Ingredients

  • 2.5 c chickpea flour
  • 2.5 c water
  • 1/4 c non dairy yogurt
  • 1.5 c chopped veggies (I used broccoli, peppers, tomato, spinach, mushroom)
  • 1 tsp each of garlic powder, onion powder, paprika, oregano
  • 1/2 tsp turmeric

Instructions

  • Preheat oven to 375
  • Grease medium sized baking pan with oil or butter.
  • In a blender, blend chickpea flour, water, yogurt, spices and a pinch of salt.
  • In a mixing bowl combine batter and veggies. Pour batter into greased baking pan
  • Bake for 30 minutes. The top will begin to crack, that is totally fine.

Leave a comment if you try this recipe! I’d love to hear the veggies you chose to make this delicious vegan lunch.


HOMEMADE NO SOY TOFU

Yes you read the title right…NO SOY TOFU! Unfortunately for me, I use real tofu very sparingly because it does NOT cooperate with me. Stomach aches, digestive issues, and general queasiness is usually what follows after I eat tofu no matter how I cook it. I came across this AMAZING idea to make my own tofu using one simple ingredient…CHICKPEA FLOUR!

Making this mock tofu is VERY simple and requires only a few steps. First you will whisk together 1 cup of chickpea flour and 2 cups of water, with a pinch of salt. You can also add other seasonings like oregano, paprika, turmeric, but usually I prefer to season before cooking the tofu in later dishes. In a small saucepan on medium heat, continue whisking until it turns into a thick batter, almost like a thick mashed potato batter. You know its ready when it becomes increasingly difficult to whisk because it is so thick! When you reach that point, pour the mixture into a pyrex baking dish and stick the tofu in the fridge to set. Let chill for about two hours, and when its ready you can cut it up into little bite sized pieces for later use.

I love making this on a Sunday and having it ready for me whenever I am in a pinch for lunch or looking for a quick little snack. They hold up pretty well in the fridge (about 5 days) and absorb a ton of flavour as well. My favourite way of eating these is coating them in oil, spices like paprika or oregano, and panko bread crumbs! I love using an air fryer to crisp them up at 400 for about 15-20 minutes. This also makes a great alternative to chicken nuggets or tofu nuggets that the little ones enjoy!

EASY NO SOY TOFU (CHICKPEA FLOUR)

Alternative to tofu made entirely from chickpea flour
Course Side Dish
Keyword tofu

Ingredients

  • 1 c chickpea flour
  • 2 c water
  • 1/2 tsp salt

Instructions

  • In a small sauce pan, add all ingredients and whisk together well until there are no clumps. Turn heat to medium low and continue stirring
  • The mixture will begin to thicken into a thick batter, like mashed potatoes
  • Spread the mixture onto a pyrex baking dish (I use a medium sized 11 x 7). Refrigerate for at least two hours until the mixture hardens
  • Slice into small cubes and it is ready to go. My favourite way to cook these are in a coating of panko and into the air fryer!


OATMEAL COOKIES (GF, OF, VG)

During my days as a University student, I was a sucker for the classic coffee and cookie combination. I would have this combination almost everyday, even on days when I wasn’t too hungry; it just became a ritual. I was lucky enough to go to school near a vegan bakery that would sell the best breakfast cookies which became very clutch for my 8 am classes.

Hope you give this recipe a shot!

Oatmeal Breakfast Cookies

Simple gluten free oatmeal cookies that are a perfect breakfast choice!
Keyword breakfast, cookies, dairyfree, glutenfree, oatmeal, oats, oilfree
Prep Time 5 minutes

Ingredients

  • 1.5 cups rolled oats
  • 1 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 2 tbsp coconut sugar
  • 1/2 cup nut butter, I used cashew
  • 1/2 cup non-dairy milk
  • 1/4 cup maple syrup
  • 1 tbsp vanilla

Instructions

  • Preheat oven to 350.
  • Mix dry and wet ingredients separately. You’ll need a whisk or a fork to break down the nut butter.
  • Combine the wet and dry ingredients. Be aware that the batter is wet and sticky, but if its too hard to work with add additional oats about 1/4 cup at a time.
  • Scoop batter with a cookie scoop or spoon onto parchment lined bake sheet. Press down slightly to encourage spread. Bake at 350 for 12-15 mins until the edges begin to turn brown.
  • Let cookies cool completely before digging in!

CHICKPEA “CHICKEN” SALAD

Looking for a quick make ahead lunch option? Chickpea “chicken” salad is a staple in my house; I make a batch of this on Sunday, put it in an air-tight container and stick it in the fridge. It lasts about a week and is a perfect to-go lunch or lunchbox option.

  • 12 oz can of chickpeas
  • 1/4 cup vegan mayo
  • 3 large dill pickles, diced
  • 1 sprig of green onions, chopped
  • 2 tbsp stone ground mustard
  • 1 tbsp of fresh dill, chopped
  • juice of half a lemon
  • 1 tbsp of dill pickle juice
  • pinch of salt and pepper
  1. Mash chickpeas with a potato masher, leaving some chunks of chickpeas for added texture.
  2. Mix the remaining ingredients with the chickpeas with a fork. Make sure to taste – add more salt or dill pickle juice for tanginess. Best served on toasted bread or bagels!

RASPBERRY CHIA JAM

I whipped up a batch of this jam when I went super crazy and bought too a large batch of raspberries at Costco! This is a great option for those looking to make a healthy alternative to jams or when your looking to use up those berries that are about to go bad.

Ingredients:

  • 2 cups of berries of choice – I used raspberry – can be frozen/ fresh or a mix of both 🙂
  • 2 tbsp of chia seeds
  • Juice of half a lemon
  • Splash of vanilla

Heat the fruit on medium high heat until it breaks down and comes to a boil. Add remaining ingredients and remove off heat. Let it cool, it will expand into a thick jam.

My favourite toast to use is on toasted english muffins (especially Ezekiel english muffins), but pancakes, crepes, and waffles are a great option as well.


CRISPY POTATO WEDGES

Crispy potato wedges are sooooo necessary for any meal!! I took a long break from eating actual potatoes but after this recipe I don’t think I can ever quit them anymore. It was super simple: Preheat oven at 450. Toss with tbsp of oregano, granulate garlic, garlic powder, paprika, chili powder, bread crumbs, and salt + pepper. So simple but soooo good