Tag Archives | chocolate

Happy Healthy Halloween in 2014!

Greet­ings Ghouls and Goblins,

It’s that spooky, scary time of year again! Here are some healthy and sin­fully deli­cious treats that every­one can enjoy.

Here’s what I’ll be making:

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I’m very excited to serve up this Veg­gie Skele­ton! Sim­ply use an array of veg­gies to make the body and a small ramekin of dip for the head.

Won­der­ing what dip to use? How about a vegan Cae­sar or Ranch dress­ing. (Pic­ture from Feed­ing Frenzy.)

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Can’t wait to nosh on these Roasted Potato Eye­balls! Check out the recipe here. Who knew Hal­loween could be so healthy?

…And just because these were such a hit last year, here’s the recipe for my HALL-OY-WEEN Choco-Ghoulie Bars.

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Enjoy!

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Have a safe, happy, healthy Halloween!

Oy Vegan!

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Cruelty-free Thanksgiving and Fall So Delicious Giveaway!

Thanks­giv­ing just came and went here in Canada and I thought I would share some of the recipes we made in hon­our of the upcom­ing fall sea­son (also ben­e­fit­ting all those cel­e­brat­ing Amer­i­can Thanks­giv­ing next month).

You can find the Fall So Deli­cious Give­away in the mid­dle of this post!

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We made a bunch of amaz­ing dishes (pic­tured above). Oven-roasted Brus­sels sprouts with gar­lic, gin­ger car­rots (recipe below), gar­lic mashed pota­toes (recipe below), vegan stuff­ing, all slathered in Por­to­bello mush­room gravy (recipe below), cran­berry sauce, and the Hol­i­day Roast from Gardein.

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For dessert I made the chilled chocolate-espresso torte with toasted hazel­nut crust and raw pumpkin-maple pie with baked oat crust (both pic­tured below) from The Oh She Glows Cook­book. My fam­ily LOVED these tortes. I def­i­nitely rec­om­mend them!

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We also enjoyed So Deli­cious’ new win­ter bev­er­ages. Pump­kin Spice, Mint Choco­late, and Nog coconut milk. They were all super tasty and we were all very impressed with how low-fat and low-cal they were in com­par­i­son with the real thing– not to men­tion being cruelty-free!

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Which brings me to my next announcement…

THE FALL SO DELICIOUS GIVEAWAY!

We are giv­ing five lucky read­ers a VIP coupon for a free So Deli­cious prod­uct like their new hol­i­day beverages.

TO ENTER, look below to like Oy Vegan! on Face­book, fol­low us on twit­ter, and respond to this blog post with an answer to the fol­low­ing ques­tion: What autumn recipes do you want me to veganize?

This con­test closes next Sat­ur­day Octo­ber 25 at mid­night.  Con­test open to res­i­dents of Canada.

Best of luck!

a Raf­fle­copter give­away

Here are some Thanks­giv­ing recipes that will knock people’s socks off.

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Por­to­bello Mush­room Gravy

Yield: Just over 2 cups of gravy

Ingre­di­ents

• 1 table­spoon of extra-virgin olive oil

• 1 onions, chopped

• 2 cloves of gar­lic, minced

• 2 medium por­to­bello mush­rooms cleaned and chopped

• 2 1/4 cups of veg­etable broth

• 3 table­spoons Tamari or soy sauce

• 1/4 tea­spoon dried thyme

• 1/8 tea­spoon of sage

• 3 table­spoons of corn starch

• 6 table­spoons of water

• Pep­per to taste

Instruc­tions

1. Heat oil in a medium saucepan over low to medium heat.

2. Add onion and cook for 4 min­utes until soft­ened and translu­cent. Add gar­lic and cook for another 30 sec­onds to a minute.

3. Add mush­rooms and cook, stir­ring often, till they begin to release their juices for about 10 minutes.

4. Add broth, Tamari/soy sauce, thyme, and sage and sim­mer for 10 minutes.

5. Mix corn­starch and water in a small bowl. Once thor­oughly com­bined, add to gravy and stir until thick­ened about 10 more min­utes. Sea­son with pepper.

6. For a smooth gravy, pour into a blender or Vita­mix OR use a hand­held immer­sion blender to purée .

7. Slather over every­thing and enjoy!

Sasha’s Gar­lic Mashed Potatoes

Yield: Serves 7 people

Ingre­di­ents

• Head of garlic

• 6 large Rus­set pota­toes, washed, peeled and quartered

• 1/2–1 cup of Earth Balance/ vegan mar­garine (amount depends on preference)

• tea­spoon of salt

• hand­ful of chives, chopped (optional)

Instruc­tions

1. Pre­heat the oven to 375 degrees F

2. Slice the top off the head of gar­lic and wrap the head of gar­lic in alu­minium foil and place in the oven for 25 minutes.

3. Mean­while, bring a large of pot of salted water to boil. Add pota­toes and sim­mer on low, cov­ered for 20 min­utes or until a fork can be inserted into pota­toes. They should be soft but not falling apart.

4. Once cooked, drain pota­toes in a colander.

5. Once gar­lic is cooked, unwrap and squeeze the gar­lic out a clove at a time into a big bowl. It should be cooked and gooey.  Add Earth Bal­ance or vegan mar­garine to gar­lic paste and mix together with a fork.

6. Put the pota­toes through a ricer into the bowl with the gar­licky but­tery mix­ture. If you don’t have a ricer, you can mash with a potato masher or with the back of a big fork.

7. Stir in chives if using.

8. Enjoy!

Gin­ger Carrots

Yield: Serves 7 people

Ingre­di­ents

• 2 lb bag of car­rots, washed and peeled

• 1/2 cup of Earth Balance/vegan margarine

• 2 table­spoons of gin­ger, peeled and roughly chopped

Instruc­tions

1. Cut car­rots length-wise into small sticks

2. Place Earth Bal­ance and gin­ger in a medium pot and heat over a medium heat until Earth Bal­ance is melted.

3. Add car­rots and cook for 15–20 min­utes or until car­rots are soft­ened. Car­rots should be par­tially sub­merged in the vegan mar­garine. Add more vegan mar­garine as needed.

4. Enjoy!

 

Oy Vegan!

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Happy New Year! 5775

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This com­ing Wednes­day, Rosh Hashanah will begin. The new year is almost upon us! Do you know what vegan dishes you will be making?

Check out Rhea Par­sons of the “V” Word blog’s list on Oné Green Planet How to have a happy and healthy vegan Jew­ish new year.

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I’ll be prepar­ing a roasted beet salad like Oh She Glows Cit­rus Beet Salad with Creamy Avo­cado and Lime dress­ing and some sort of leek and cau­li­flower gratin like this one. As we know, Rosh means “head” and a head of cau­li­flower is a vegan answer to using a head of some­thing sym­bol­i­cally at the Rosh Hashanah din­ner table.

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Last but not least, I’ll pre­pare a sweet dessert for a sweet new year such as these Choco­late Straw­berry Short­cake Cup­cakes or this Egg­less Apple Upside-down cake.

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What will you make?

Happy New Year! LeShana Tovah Umetukah!

Oy Vegan!

 

 

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HALL-OY-WEEN Choco-Ghoulie Bars!!!

Just arrived back in Toronto for one of my favourite times of year…

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That’s right. We LOVE Hal­loween here at Oy Vegan!

But if too much candy is giv­ing you a belly-ache, here is a super tasty and healthy treat that is incred­i­bly easy to make, gluten-free, and raw!

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Intro­duc­ing Choco-Ghoulie Bars!

Ingre­di­ents

• 1/2 cup raw buckwheat

• 1/2 cup-3/4 cup of walnuts

• 15 (some­times more) Med­jool dates, pit­ted and chopped

• 1/4 cup of raw cocao powder

• 1/2 –1 tea­spoon of salt

• Vegan choco­late chips

Instruc­tions:

1. Place buck­wheat in a food proces­sor and pulse so that some of it breaks down into a flour-like sub­stance. Don’t fully blend as you want to some whole, crunchy buck­wheat in these bars!

2. Add wal­nuts, dates, and salt and pulse until the mix­ture is com­bined. Take a spoon and spoon some of the mix­ture into your hands. If the mix­ture sticks together then it is ready. If it is still crumbly, add more dates as needed and pulse. The dates are the ‘glue’ so to speak so some­times more are needed to make this bar stick together.

3. Add the raw cocoa pow­der and pulse to com­bine ingre­di­ents once again.

4. Cover a square cake pan with plas­tic wrap or parch­ment paper. No need to do this if your pan is non-stick. Pour mix­ture out of food proces­sor into the pan and press down. Press down on all the mix­ture and con­tinue to really pack it into the bot­tom of the pan. Do this for about 5 minutes.

5. Chill in the refrig­er­a­tor for at least an hour before cut­ting into bars and serving.

6. For a non-raw twist, melt some of your favourite vegan choco­late chips in a dou­ble boiler or in the microwave and driz­zle over top before chill­ing in the fridge.

7. Enjoy your sin­fully healthy and tasty Choco-Ghoulie bars!

Eat these bars for a speedy break­fast on-the-go or a quick snack after work­ing out. They’re also great on all hallow’s eve!

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How­ever, if  your sweet tooth is outta con­trol, never fear! Veg­News has a com­pre­hen­sive list of  Vegan Hal­loween candy so you can sat­isfy your desire.

Also, since it’s fall, why not try out a new vegan pump­kin pie recipe? We tried Chloe Coscarelli’s recipe from her new book Chloe’s Vegan Desserts. A very tasty result indeed!

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Oy Vegan’s attempt at Chef Chloe’s Pump­kin Pie. Isn’t it purdy?

Wish­ing every­one a safe and spooky HALL-OY-WEEN!!!

Oy Vegan!

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A very vegan Valentine’s

Tomor­row is the day of love, hearts, candy and friend­ship. If you came by the  Sun­day Antique Mar­ket at St. Lawrence North Mar­ket this past Sun­day, you might have seen me sell­ing turn of the cen­tury Valentine’s in prepa­ra­tion for the big day.

Vin­tage Valen­tines at the Sun­day Antique Market

For all you love­birds out there who are won­der­ing where to have an ani­mal friendly meal, check out these Toronto estab­lish­ments fea­tur­ing vegan price fixe menus.

Source for list of restau­rants: Toronto Veg­e­tar­ian Association

Hog­town Vegan 

www.hogtownvegan.com

Sadie’s Diner

www.sadiesdiner.com

Raw­li­cious

Check out their V-day menu here.

Veg­e­tar­ian Haven

Check out their V-day menu here.


Of course you can always make your own Valentine’s din­ner! Here’s a recipe for tasty baked vegan dough­nuts that are easy to make!

Raz­zle Daz­zle Valen­tine Doughnuts

Makes 6 doughnuts.

Needed: dough­nut pan

Ingre­di­ents:

1 cup flour

1/2 cup sugar

1 1/2 tea­spoons bak­ing powder

pinch of salt

dash of nutmeg

dash of cinnamon

1/2 cup almond milk (any non-dairy milk is fine)

1/2 tea­spoon apple cider vinegar

1/2 tea­spoon vanilla

Egg replacer (equiv­a­lent of 1 egg)

1/4 cup vegan mar­garine (melted– then cooled. Mustn’t be too hot when added to mixture!)

Choco­late Glaze:

1/2 –3/4 cup of vegan choco­late chips

1 table­spoon coconut oil

red sparkling sprinkles

Instruc­tions:

1. Heat the oven to 350 degrees F

2. In a large bowl whisk together all the dry ingredients.

3. In another bowl, whisk together wet ingredients.

4. Add wet mix­ture to dry mix­ture and mix together until just combined.

5. Scoop out your mix­ture into a pre­pared dough­nut pan. Don’t put too much mix­ture in! Make sure it is level or below the sides of the pan so it doesn’t bal­loon up in the bak­ing process.

6. Bake for 12 min­utes or until a tooth­pick inserted comes out dry. Let cool a few min­utes before turn­ing the dough­nuts out of the pan to cool completely.

Choco­late Glaze:

1. Melt 1/2 cup to 3/4 cup of vegan choco­late chips and coconut oil in the microwave for inter­vals of 30 sec­onds. Stir­ring in between until melted completely.

2. Dip cooled dough­nuts half way in the choco­late glaze turn­ing as you pull them out to avoid drip­ping down the sides.

3. Dip the glazed dough­nuts into another bowl of sparkling red sprinkles.

4. Serve and enjoy!

 

Wish­ing all you lovers and friends out there a Happy Valentine’s Day from Oy Vegan!

 

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Devilishly Delicious Vegan Halloween Treats!

It’s that time of year again! All Hal­lows’ Eve is fast approach­ing so hope­fully every­one is get­ting their vegan snack on. This is one of my FAVOURITE hol­i­days. So I’ve com­piled a list of vegan snacks and treats that I will be mak­ing this Octo­ber 31st.

Enjoy if you dare!

Muha­ha­ha­hah­hahha!

Try  these super easy and quick vegan Peanut But­ter Cups from Healthy Happy Life. You can sub other nut but­ters or sun­flower seed but­ter for a nut-free version.

I can’t wait to make vegan “Rolo” knock­offs made with dates and chia seeds.

For a health­ier haunted snack these 3-Ingredient Hal­loween Apple Bites look appro­pri­ately ter­ri­fy­ing. Both of these recipes come from Oh She Glows.

If you don’t feel like mak­ing any treats this year, don’t stress! Check out One Green Planet’s guide or the PETAKIDS.com guide to vegan Hal­loween treats!

Oy Vegan wishes all you ghouls, ghosts, and goblins,

HAPPY HALLOWEEN!!!

 

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Oy Vegan’s Top 5 Valentine’s Day Recipes!

Love is in the air!

Whether you love Valentine’s Day or think it’s a crock, how can you not love these amaz­ingly sexy dessert recipes?!

1. Make your own choco­late truf­fles! Care2.com has posted this deli­cious recipe for all you choco­late lovers out there.

2. Choco­late Straw­berry Short­cake Cup­cakes by Chef Chloe Coscarelli. I made these rich and deca­dent cup­cakes for two dif­fer­ent fam­ily func­tions over the hol­i­days in 2011 and they were a huge hit!

3. Blue­berry Almond Dark Choco­late Bark. One Green Planet shows us how to make one of the eas­i­est and most mouth water­ing vegan desserts out there.

4. Choco­late Mousse Tower with Rasp­berry Coulis.  This recipe for sen­su­ally silky mousse is adapted from a dessert served at NYC’s Can­dle 79.

5. For all those who aren’t choco­holics like me (really? Is this pos­si­ble?) try this recipe for Mango Crème from peta.org.

So grab your lover, loved one or friend, plant a big kiss on his or her cheek and wish ‘em Happy Valentine’s Day with one of these delight­ful desserts.

Wish­ing you all lots of love and lust this Feb­ru­ary 14th!

Oy Vegan!

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Totally Fabulous Vegan Bakeoff!

My stu­dents and I (photo by Bar­bara Allen), vegan cookie sam­pler plates, and my pre­sen­ta­tion! (Pho­tos by Sasha Arfin)

On Sat­ur­day Feb­ru­ary 4th, I par­tic­i­pated in the Toronto Veg­e­tar­ian Association’s Totally Fab­u­lous Vegan Bake­off with my gluten-free choco­late zuc­chini loaf. Check out my recipe below!

The event took place at 918 Bathurst Street — a cool com­mu­nity cen­tre with lots of space for events, classes and what­not. The last time I was in the main the­atre space, I was audi­tion­ing for Woody Har­rel­son for a com­edy he wrote and directed last year at Hart House The­atre. 918 Bathurst, while being a great space for audi­tions, was a lit­tle small for the amount of peo­ple who came out for this year’s bake-off. The turnout was amaz­ing! Appar­ently the line went all the way down Bathurst and almost hit Bloor St.

I entered the com­pe­ti­tion in the gluten-free choco­late cat­e­gory. I didn’t win, but I’m pretty sure I came in sec­ond. How­ever, it wasn’t about win­ning or los­ing (says the loser), it was about the expe­ri­ence! So many veg­ans, veg­e­tar­i­ans, and non-veggies came out to sam­ple the many fab­u­lous treats. Local celeb vegan chef Doug McNish judged best in show and even Cana­dian TV and radio gem George Strom­bolopolous made an appear­ance. Appar­ently, Strombo is try­ing out the vegan lifestyle and I have to say, he looks great!

Pho­tos by Sasha Arfin

There was fab­u­lous local cof­fee sup­plied by Kens­ing­ton Market’s Moon­bean Cof­fee  as well as reg­u­lar, vanilla, and cap­puc­cino flavoured soy milk from Nutrisoya.

Many thanks to my par­ents for help­ing me plate my choco­late zuc­chini loaf and for trans­port­ing the sam­ples and dis­play to the venue. Also, a shout-out to my sis­ter Sasha Arfin for mak­ing an incred­i­bly beau­ti­ful sign for my loaf! (See below for sign and recipe!)

Pho­tos by Sasha Arfin

 

Check out this mini high­light video by Richard Arfin!

My gluten-free Chocolate Zucchini Loaf

Jamie’s Gluten-Free Chocolate Zucchini Loaf
This loaf is deli­cious! The zuc­chini adds mois­ture and an amaz­ing tex­ture to the loaf. That com­bined with choco­laty goodness–trust me, it won’t last very long.

Ingre­di­ents:

  • 2 cups brown rice flour
  • 1 1/2 tea­spoons guar gum
  • 1/2 tea­spoon salt
  • 1 1/2 tea­spoons bak­ing soda
  • 1/2 cup unsweet­ened cocoa powder
  • 1/2 cup gran­u­lated sugar
  • 1/4 cup brown sugar
  • 1 tea­spoon cinnamon
  • egg replacer — equiv­a­lent to 2 eggs worth
  • 1/2 cup organic canola oil
  • 1 tea­spoon vanilla extract
  • 1/2 cup applesauce
  • 3 cups grated unpeeled zucchini
  • 3/4 cup semi-sweet choco­late chips

Prepa­ra­tion:

Pre­heat oven to 350° F / 176° C

Lightly grease or oil two 8-inch loaf pans OR two 12-cup muf­fin tins

Place flour, guar gum, salt, bak­ing soda, cin­na­mon and cocoa pow­der in a medium bowl. Use a wire whisk to combine.

In a large bowl, place oil, sug­ars, egg replacer and vanilla and mix until fluffy. Stir in apple­sauce and shred­ded zuc­chini. Stir flour mix­ture into bat­ter until just com­bined. Fold in choco­late chips.

Divide bat­ter between pre­pared loaf or muf­fin pans and bake for 50 min­utes for loaves or 25–30 min­utes for muffins or until a tooth­pick inserted in the cen­ter of loaf or muf­fin comes out clean.

Allow to cool on wire rack for 10 min­utes before turn­ing out.

Yields about 24 muffins or 8–10 slices per loaf

 

Oy Vegan!

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Halloween Oy Vegan Style!!!

Hope you all enjoyed your Hal­loween this evening. Here in Toronto, I gath­ered with fam­ily to give out candy to neigh­bour­hood kids.

For din­ner, I made some great recipes from Robin Robert­son’s Party Vegan.

For an appe­tizer, I made black olive tape­nade with car­rot sticks and orange bell pep­per strips

Then for our main dish we feasted on black bean and but­ter­nut chili along with some black rice with lemon topped with cilantro. Don’t you just love the orange and black theme?!

Please excuse the ama­teur food pho­tog­ra­phy, I was just so hun­gry I couldn’t be both­ered to clean the sides of the bowls for presentation:)

For dessert we feasted on Go Max Go Foods vegan choco­late bars and pump­kin pops from Board­walk choco­lates. We also noshed on the vegan twix bars I made ear­lier this week. Yum!

Happy Hal­loween!

Oy Vegan!

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