(Note: this is an affiliate link so if you click the link then order I’ll get a small compensation. I use affiliates as a fundraiser to send my son to Take Action Camp for young social activists. To learn more about him and this special camp, you can read his blog post here).
1/4 cup nuts of your choice
1/4 cup flaked coconut
pinch of sea salt
1 cup cashews
1/3 cup coconut yogurt
4 tbsp fresh squeezed lime juice
2 tbsp maple syrup or agave
Topping options: fresh kiwi slices, shredded coconut, grated lime zest
Blend the dates, nuts, coconut and sea salt in a blender or food processor until uniform. Set 8 paper baking cups in a muffin tray. Place two tbsp of the dough onto the bottom of a paper baking cup, pressing down to create an even crust. Repeat with the rest of the dough. Blend the filling ingredients in a blender until smooth. Pour over the crust and use a spatula to smooth the tops. Freeze until set.
Happy World Vegan Day! The world’s first Vegan Society was founded on November 1st, and November is also World Vegan Month. It’s a wonderful opportunity to celebrate all the individuals and organizations working to make the world kinder to animals and the planet everyday.
For those who are curious about veganism but haven’t made the leap yet, it’s the perfect time to find out more about how healthful and delicious a cruelty-free lifestyle can be. Some great websites with loads of resources are:
Vegan Outreach (get your free starter guide)
The Vegan Society
On to a recipe! I can’t resist the appeal of pumpkin everything in October and November, especially teamed with ginger, nutmeg and cinnamon and I’ve been baking with pumpkin regularly since the end of summer. For those who think you need eggs and dairy to make baking soft, rich and fluffy, I am happy to assure you that vegan baking has all the taste and texture you’re looking for.
This muffin recipe makes for a decadent, cake-y muffin, perfect for brunch or dessert. Turn them into cupcakes by topping with icing! My cupcakes in the photo have also been sprinkled with cacao nibs.
Chocolate Chip Pumpkin Muffins and Cupcakes
1 3/4 cup flour (I use half whole wheat, half all-purpose)
1 cup sugar
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp powdered ginger
1/4 tsp salt
1/4 tsp nutmeg
1 cup canned pumpkin puree
1/3 cup grapeseed or melted coconut oil
1/3 cup soy milk or water
1/4 cup molasses
1 tsp vanilla
1/2 cup chocolate chips or chunks
vegan icing (optional, see below)
Mix the dry ingredients together (except for the chocolate chips). Mix the wet ingredients together in a separate bowl, then pour into the dry ingredients. Stir until just combined. Add the chocolate chips and gently stir.
Pour into 12 greased muffin cups and bake at 400 degrees for 22-25 minutes, or until baked all the way through.
For the optional cupcake icing, I simply put powdered sugar in my blender, added a drop of vanilla extract, a splash of soy milk, then I add vegan margarine until it makes the perfect creamy texture. Voila: super easy, vegan vanilla icing, no exact measuring required. Or you can use whatever vegan icing you wish. A super easy chocolate icing recipe is The PPK’s Chocolate Ganache.
This recipe has been shared with Healthy Vegan Fridays.
Hello friends, happy (almost) fall!
I wanted to share a review of a fabulous find I came across while driving home from a wonderful week at the cottage in Muskoka, Ontario. We had wondered if there may be, fingers crossed, a vegan-friendly restaurant, somewhere near Barrie. A quick search on Happy Cow led us to Vidya’s Veggie Gourmet in Thornton (just south of Barrie) and what a treat that find was! More than just vegan-friendly, Vidya’s is 100% vegetarian, gluten-free and mostly vegan, with an emphasis on healthy, organic and whole foods. Right up our alley!
The owner Kim Vidya, a holistic nutritionist, transformed the historic 1854 Queen’s Head Hotel into a lovely yoga retreat centre, gourmet restaurant and elixir bar. The formal dining room is beautiful and spacious.The executive chef is vegan and we enjoyed great service from our server Tara who is also a Holistic Nutritionist and blogs at The Nude Mushroom.
Here’s what we ordered:
Appetizers: Potato wedges with homemade apple cider ketchup, Chips and Dip: flax chips with hummus, guacamole and black bean dip. Both dishes were wonderful. I left resolved to use my dehydrator more for homemade crackers. We enjoyed it with Spring Dragon tea.
Thai Malasian Noodles: “Mung bean broad noodles, tamarind chilli lime glaze, jump fried veggies, toasted almonds, shitake mushrooms, Essa Gardens sprouts, cilantro”. It was so flavourful and fortunately didn’t taste like it was loaded with fat like many yummy pasta dishes.
Vidya’s Past Bowl: “Quinoa-Rice ‘spun’ pasta, tender asparagus, garlic confit, Vidya’s oven-fried tomatoes, hemp organic basil pesto, vegan almond ‘parm’”. We love a great pesto pasta and this delivered!
Both pasta dishes were wonderful but we had a preference for the Thai dish.
For dessert: Buddha’s Chocolate Mousse: “Organic cacao, coco butter, coconut milk, maple syrup”. It was rich and decadent and a perfect sweet note to end the meal.
We loved every bite of our meals, give Vidya’s Veggie Gourmet a high recommendation, and hope it won’t be long before we can make the two-hour drive to Thornton to visit again.
The summer is almost over but there’s still time to enjoy some chilled treats before the fall weather hits. One of our family’s favourites is chocolate pudding. Vegan chocolate pudding can by found in grocery stores, though I haven’t found a brand that’s healthy enough to regularly give my children, and I like puddings with a creamier texture and not the jelly-like texture that many have. I wanted to give my kids a healthier version of chocolate pudding that’s free of dairy, sugar, artificial colouring and additives, but still delicious. Here’s my recipe for chocolate pudding that’s completely junk-free. The creaminess comes from avocado which also provides healthy fats, vitamin E, iron and other nutritional goodies. The sweetness comes from Medjool dates, a good source of magnesium and B6. I use raw cacao instead of highly processed cocoa powder. Combined together you get a great brain food! It’s yummy enough that the kids won’t know they are eating a vegetable; you can’t taste the avocado.
This pudding will really fill you up. It’s healthy enough to enjoy at breakfast, especially with some chopped nuts and freshly sliced banana. We’ve also had it for dessert topped on a brownie!
Four Ingredient Creamy Chocolate Pudding
Vegan, Sugar-free, Raw, Gluten-Free, Nut-free option, Soy-free option, Paleo
10 Medjool dates, pitted
Half of a fresh avocado
2 tbsp nondairy milk (I use sugar-free homemade almond milk or you can use coconut milk)
1 tbsp raw cacao powder (I use Camino brand which is organic and fair trade)
Optional toppings: cacao nibs, mint leaves, berries, hemp seeds, coconut flakes, etc.
For the creamiest results, first soak the dates for at least 15 minutes in warm water then drain. Combine all ingredients in a blender until smooth. I use my Blendtec with the Twister Jar for best results. (Have I mentioned lately how much I love my Blendtec? I LOVE IT! If you want to get your own, use this link for free shipping to the US and this link for free shipping in Canada.)
Makes 1 cup.
For a fun treat, make a Chocolate Pudding Parfait with the pudding by using an equal amount of vanilla yogurt (I use homemade almond yogurt or Yoso brand coconut yogurt) or banana ice cream (nothing but frozen whipped bananas) and berries or granola. I used chocolate mint leaves from my garden as the garnish for the photo above. Chill in the freezer or fridge until ready to serve. Enjoy! This recipe is being shared on Virtual Vegan Linky Potluck and Healthy Vegan Fridays!
One of my favourite things about social media is how easy it is to find new friends with similar passions and lifestyles you never would have otherwise met. I don’t think I would have thrived on my plant-based journey without the strong vegan online community. Through mutual friends on facebook, I befriended Andrea Frenke, a passionate vegan and fitness buff who is a growing star on Instagram. Check out some of her beautiful photos below, and follow her here. (You can find me on Instagram here).
(photos above by a_vegan_frenke)
When Andrea launched her eBook Delicious, Nutritious, Easy, I didn’t hesitate to buy it, since it’s a steal at $3 for 15 healthy recipes, most with 7 ingredients or less and quick to prepare. There is a full-colour photo of every recipe, which I think is crucial for any cookbook I buy.
Other recipes include Kale Hummus, Whole Wheat Banana Waffles and Pad Thai.
Andrea has not only agreed to be interviewed for Earthgiven Kitchen but she’s giving one Earthgiven Kitchen reader a PDF copy of her book Delicious, Nutritious, Easy. Read on for all the deets!
Sarina: How and when did you become vegan?
Andrea: I became vegan overnight after watching Vegucated and then doing some backup research. I had been vegetarian for a year (after watching Food Inc.) and cheese was my replacement for meat. That was almost a year ago and I feel like I have found the key to living a happy and healthy life. I must admit that I was purposely keeping myself ignorant prior to this time. When I finally made the decision to educate myself there was NO WAY I could ever go back, and I don’t want to.
Sarina: Me too! You live in the Toronto area, where there are dozens of vegan restaurants (lucky you!) What are your favourite restaurants?
Andrea: Yes, I am VERY lucky to live in a city that has vegan options and restaurants. My all-time favourite restaurant is Fresh and I am a big fan of Live Organic Food Bar! However I also want to point out that I have been able to find vegan options at non-vegan restaurants also! Usually you are safe with a large salad (sans cheese of course) and asking for some olive oil or balsamic as a dressing. Or I love a good pasta (make sure you ask if it’s egg washed) with a meatless tomato sauce and basil – YUM! I recommend telling your waiter that you have allergies or aversions, rather than expressing that you are vegan. They tend to take it more seriously in that case rather than lie to you, which sadly does happen quite often.
Sarina: You have amassed 10,000 followers on Instagram, very impressive! What tips do you have for those who want to be successful in social media?
Andrea: Social media is a great way to spread what’s important to you and reach a large group of people. My tips are to be authentic, comment on other accounts and try and get to know the people behind them. I have been very lucky to have a close friend with 110K share my account with her followers and have had other large accounts share it also. Be patient and be yourself, it took me a year to get 9,000 and the more followers you have the more quickly your account with grow!
Sarina: What’s the one dish you make the most?
Andrea: Hands down, veggie coconut curry. There is a great recipe in my eBook and really it is one of the easiest recipes to make, hard to mess up a curry!
Sarina: The curry will be my next recipe of yours to try! Aside from nutritious vegan eating, what else are you passionate about?
Andrea: I am extremely passionate about the environment, and educating people on how their decisions have impacts. I am also very passionate about human rights and equality. Lastly I am passionate about fitness, and I have a YouTube channel where I try to inspire people to get active. Really I just want to help as many people as I can to lead healthy, kind and conscious lives.
Thank you Andrea for sharing a copy of your eBook for the giveaway. To enter, simply comment below by July 18th: tell us your favourite vegan dish! The contest is open worldwide. One entry will be randomly selected on July 19th. Good luck!
Update: Congratulations to eBook winner Kathryn Bulver!
How much do I love Catelli pasta right now?! Not only did they send me some samples of their new gluten-free pasta, but they are going to gift one lucky Earthgiven Kitchen reader with a year supply! That’s 60 boxes delivered to your door.
The pasta is made from a blend of rice, corn and quinoa (GMO-free). Maybe like me you’ve tried corn or quinoa pasta in the pasta and was not impressed with the taste or texture. I was pleasantly surprised to find that Catelli’s gluten-free pasta is delicious and the texture is great, no mushy noodles. Try it yourself with a coupon here.It’s perfect timing to share a new pasta recipe. I make this when I want a quick, hearty meal that I know the kids will love. It’s similar to my Tomato Cashew Pasta but swapping chickpeas for the cashews lowers the fat content.
4 cups cooked pasta
1 cup tomato sauce
1 tbsp minced basil
1/2 cup canned chickpeas, drained and rinsed
2 tbsp nutritional yeast
Salt and pepper to taste
Blend all sauce ingredients in a blender until pureed. Gently stir in the freshly-cooked pasta and serve. Garnish with extra basil leaves if desired. Makes four servings.
To enter the contest for a year supply of Catelli pasta, you must be:
–A Canadian resident
–An Earthgiven Kitchen subscriber (either by email or facebook fan)
–Comment on this post by June 25th.
A winner will randomly be picked June 26th.
Big thanks to Catelli for this generous giveaway. Thank you to these link-up parties for sharing the giveaway: Healthy Vegan Fridays, Living Well Spending Less; A Handful of Everything, Carolyn’s Homework, Vegetarian Mamma.
Update: I could get Rafflecopter to randomly generate a winner but then my kids would miss out on the fun of writing all names on paper and pulling a winner out of a hat. The winner was chosen tonight; congratulations to Michelle! Enjoy 60 boxes of pasta! Thank you to everyone who entered.