Tag Archives | tasty

Happy Chanukah!

Chag Sameach! Happy Chanukah all! Just wanted to share my vegan latke recipe once again.

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And for all those who are look­ing for a health­ier latke, why not try bak­ing a batch this year? I have some sweet potato dill latkes in the oven as we speak. (pic­tures to come soon)

Need more ideas? Check out these tips for hav­ing a healthy Chanukah from One Green Planet.

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To add to all the potato-ey good­ness, I’m super-excited to announce that I’m going to be return­ing to Israel in a few days! This will be my first time cel­e­brat­ing Chanukah in the holy land and I can’t wait!

In Israel, it’s tra­di­tional to eat fried donuts for Chanukah. Check out Mayim Bialik’s vegan recipe for sufganiyot.

That being said, I really love new ideas so please share what you’re going to be mak­ing for Chanukah this year!

Oy Vegan!

 

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Restaurant Review: Yamchops

I heard about Yam­chops this past sum­mer and it is a real shock that I wasn’t able to make it there until a few weeks ago. That being said, it was well worth the wait!

Two words: vegan lox.

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Are you kid­ding me?! Amaz­ing! Yam­chops can be described as a veg­e­tar­ian butcher, mar­ket, and juice bar all rolled into one. When you walk into the Col­lege and Grace area store­front, you will be warmly greeted by one of the delight­ful staff and, if you’re lucky, a mem­ber of the Abram­son fam­ily will rec­om­mend some of their fab­u­lous in-house ready-made dishes that you can take home or sit down and eat.

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It really does feel like a deli counter, but instead of dead ani­mals, you have the option of choos­ing beet burg­ers, sweet potato Yam­chops, Indone­sian grilled tofu, and many other mouth-watering dishes.

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I believe this is the only place in the city, per­haps in Canada, that serves Vegan Chik*n Shawarma! …And let me tell you, it is fab­u­lous! Another star is their Kale Cae­sar salad with coconut ba-con.

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Owner, Jess Abram­son, fel­low veg­gie Jew, spoke with us about her vision for Yam­chops explain­ing it as a place where one can come and grab some pre­pared foods and also shop in the vegan mar­ket at the back of the store. She also kvelled about her line of cold-pressed organic juices made in-house called AuJus. These juices are really tasty. I’ve tried a lot of juice bars around the city, and these ones really stand out. We tried Salad Days and BBQ Apple Pie and were thor­oughly impressed.

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So if you are in Toronto and haven’t vis­ited them already, take a trip to 705 Col­lege Street (Just west of Mon­trose on the South side) and give Yam­chops a try. I promise, you will leave with a smile.

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Excit­ing news! Yam­chops caters! Have an upcom­ing simcha/ spe­cial occasion/holiday?

Give them a call: 416–645-0117 or e-mail them: talktous@yamchops.com

All photo cred­its: Sasha Arfin

Oy Vegan!

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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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Toronto Vegetarian Food Fest 2014 Roundup!

Happy Sep­tem­ber all!

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The Toronto Veg­e­tar­ian Association’s Veg Food Fest is always a treat. This year was no dif­fer­ent. There were awe­some talks, tasty food demos, many new and cool ven­dors, and scan­dal! The scan­dal I’m refer­ring to is the Field Roast- Cana­dian Gov­ern­ment scan­dal. Please com­ment with your opin­ions and any news you’ve heard on that front. All I know is that Field Roast wasn’t allowed to bring their new prod­ucts over the boarder for the food fest this year. At their booth they left this sign:

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Why isn’t Field Roast allowed to sell their prod­uct on the Cana­dian mar­ket? Are they a threat to the sausage indus­try in some way? In what way are reg­u­lar sausages health­ier than vegan ones? It’s all very scan­dalous if you ask me. So buy your Field Roast now because they may not be restocked in your local Cana­dian retailers.

Luck­ily, there were many high­lights at the Veg Food Fest this year– so many it was hard to nar­row them down!

Nev­er­the­less, here are Oy Vegan’s top five highlights:

5. I was thrilled to see Hot­beans and Through Being Cool Vegan Bak­ing Com­pany team up as a food ven­dor in the world café this year. I noshed on the vegan Mac n’ Cheese bur­rito with home­made potato chips. It was ridicu­lous (in a good way).

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4. The open­ing night panel ‘Nutri­tion Myths Debunked’ fea­tured Dr. David Jenk­ins, Ginny Messina RD, Dr. Tushar Mehta, and Marni Wasser­man mod­er­ated by Lisa Pit­man. It was highly infor­ma­tive as the pan­elists explained many of the mis­con­cep­tions about soy cit­ing many med­ical stud­ies and explain­ing them in depth. They also explored stud­ies about gluten intol­er­ance, how much B12 we need, and oth­ers. Dr. Jenk­ins gave every­one an inside look at what the peo­ple of Oki­nawa, who have the longest life expectancy in the world, eat. Many of my mis­con­cep­tions about soy were addressed. The bot­tom line? Eat­ing soy is good for you and has many health ben­e­fits! Woo hoo!

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3. The cin­na­mon babka from Sweets from the Earth. I have to admit…I have a soft spot for Sweets from the Earth. So much so that I had them do the desserts at my vegan wed­ding. Their treats are amaz­ing and they are very nice peo­ple. All their sweets are vegan and kosher cer­ti­fied. They also have a nut-free facil­ity and a gluten-free facil­ity so they have a num­ber of very tasty nut-free and gluten-free options to offer. If you haven’t tried their desserts, def­i­nitely check them out!

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2. New prod­ucts that I’m excited about! There are a bunch of new prod­ucts show­cased at the food fest this year. Here are the ones to watch!

- Buchie & Sash and their dairy-free cream cheese was extremely tasty. Their prod­ucts are cur­rently sold in west end health food stores and are hope­fully com­ing soon to the east end!

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- The Hon­est Leaf and their line of teas for healthy liv­ing. I’ve been lov­ing the Detox tea, the Serene tea, and the Slim tea.

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- Nongshim’s Soon Veg­gie Noo­dle Soup was giv­ing away free noo­dle soup and prizes at the food fest. I’m always a fan of a quick noo­dle soup. This one has a lot less of the crap you find in most brands and it’s vegan!

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- So Deli­cious and their line of coconut milks and coconut ice cream. I love the peanut but­ter swirl!

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- Yam­Chops coconut bacon. This stuff is hella good.

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1. Veg’to’pia. An exhibit that looked at the evo­lu­tion of veg­e­tar­i­an­ism through­out his­tory and Toronto’s role in the vegetarian/vegan com­mu­nity world-wide. Made me proud to be vegan and Torontonian!

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1.5. Spe­cial shout-out to the new doc­u­men­tary Cowspiracy. Check out the trailer below.

Oy Vegan!

 

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Strawberry Rhubarb Pie, oh me oh my!

 

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I’ve been excited by and obsessed with straw­ber­ries recently. Espe­cially local and organic ones. Straw­ber­ries are so fab­u­lous for so many rea­sons. Here are a few:

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Obvi­ously these ben­e­fits aren’t lim­ited to Cal­i­for­nia straw­ber­ries. The Ontario straw­ber­ries I used in this pie are just as sweet and fabulous!

What goes bet­ter with sweet straw­ber­ries than the tart­ness of rhubarb?! Rhubarb also has many health benefits.

5 ways rhubarb will boost your health
1. Rhubarb con­tains antiox­i­dants like lycopene and antho­cyanins, help­ing to fight off dis­ease.
2. It appar­ently can help lower cho­les­terol, boost­ing your heart health.
3. Rhubarb stalks are a good source of fibre, ben­e­fit­ing your diges­tive health.
4. It con­tains vit­a­min K, an essen­tial prop­erty that helps with blood clot­ting, pro­tect­ing the bones and help fight­ing off liver and prostate can­cer.
5. Rhubarb is also a good source of vit­a­min C (great for a healthy immune sys­tem), cal­ciumpotas­sium and mag­ne­sium.” (Payne, 2011, Canadianliving.com) 

So why not marry these two in a beau­ti­ful pie?!

Don’t mind if I do.

Straw­berry Rhubarb Pie

(Fill­ing recipe adapted from Bön Appetit retrieved from epicurious.com)

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 Ingredients

Crust:

• 2 1/2 cups all-purpose flour

• 1 cup vegan mar­garine ( I used Earth balance)

• 1 table­spoon of sugar

• 1 tea­spoon of salt

• 3–4 table­spoons of ice water (or more as needed)

Fill­ing:

• 3 1/2 cups of trimmed rhubarb sliced about a 1/2 inch thick

• 3 1/2 cups of straw­ber­ries, tops removed and halved

• 1/2 cup sugar

• 1/2 cup brown sugar

• 1/4 cup cornstarch

• 1 tea­spoon of cinnamon

• pinch of salt

Extras:

• a few table­spoons of non-dairy milk for brush­ing on pie crust.

Instruc­tions

1.  Crust: Whisk flour, salt, and sugar in a bowl. Add vegan mar­garine and begin to work mar­garine into the flour. Con­tinue to cut the fat into the flour until the con­sis­tency resem­bles cornmeal.

2. Sprin­kle in ice water table­spoon by table­spoon, mix­ing in with your fork (or you can use your hands!) until it forms a dough. Sep­a­rate dough into two flat disks and wrap in plas­tic wrap. Chill for at least 30 min­utes to an hour in the fridge.

3. Fill­ing: Pre-heat oven to 400 degrees F. Mix all fill­ing ingre­di­ents in a medium to large bowl.

4. Roll out one disk of dough on a lightly floured sur­face. Then trans­fer it to a lightly greased pie tin/dish. The dough should cover the tin/dish with a bit of overhang.

5. Pour your pie fill­ing into the pie crust. Note: You may want to pour out excess liq­uid that col­lects in your pie fill­ing before plac­ing it in your crust.

6. Roll out sec­ond disk of dough and cover the fill­ing. Fold the over­hang­ing dough onto the top disk of dough and pinch with your fin­gers or press with the tines of a fork to make it look pretty.

7. Make four slits in the top of the pie to let steam escape dur­ing bak­ing. Brush pie with some almond, soy, coconut or dairy-free milk of choice.

8. Place pie in the oven for 20 min­utes. Then reduce heat to 350 degrees F and bake for 1 hour and 25 min­utes. It may seem long but trust me it’s worth it!

Note: You may want to place a cookie sheet with tin­foil under your pie plate as the fill­ing has been known to bub­ble over in the cook­ing process.

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Oy Vegan!

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Pesach 2014– What to make!

Pesach is quickly approaching!

Here are five tasty look­ing recipes that I am excited to make for Passover this year. Whether you are hav­ing a fully vegan seder (kudos to you if you are!!!!!) or are bring­ing a dish to a large gath­er­ing, you want to impress. These recipes might just do the trick. Let me know which ones are your favourites!

1. The Best Shred­ded Kale Salad. This is EXTREMELY tasty. I’ve made this for lunch quite a few times and I can never just eat one bowl. So you might want to dou­ble the recipe. It’s that good.

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2. Per­haps this Por­to­bello, Spinach, and Potato Matzo Mina with Basil Wal­nut Pesto and a Cashew Béchamel Sauce will float your boat.

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 3. Or how about a sim­ple, gorgeous-looking, Roasted Beet Salad with Mint.

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4. These Vegan and Gluten-Free Stuffed Pota­toes are a nice addi­tion to any seder meal.

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5.  Of course, a clas­sic Vegan Matzo Ball Soup with Spring Veg­eta­bles is a great starter.

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Gutt Yon­tiff!

Oy Vegan!

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March Green Smoothies

Happy March!

It has been a bru­tally long and cold win­ter here in Toronto. That being said, the sun seems to be shin­ing today! So nat­u­rally, I thought I would share some of my favourite green smooth­ies with you to help you get cen­tred and healthy as you day­dream of spring.

The first smoothie I’m shar­ing I got from Dr. Melissa West. I believe she got it from Vic­to­ria Boutenko… in any case, you can watch a vid of Dr. West mak­ing it below. It’s super sim­ple to make and it is seri­ously like liq­uid green magic. When I drink this, I swear I feel health­ier and hap­pier! It’s magical.

Thus, I will lov­ingly re-name it:

Liq­uid Green Magic

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Ingre­di­ents:

• 1 cup of kale

• 1 cup of mint leaves

• 1 red apple sliced

• 1/2– 3/4 cup of mango

• 1/2 cup of strawberries

• 1 cup of water

Instruc­tions:

1. Place every­thing in a blender and blend on high until desired con­sis­tency is reached.

2. Enjoy!

 

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For another green smoothie that is nat­u­rally sweet and easy-to-love, try the Sham­rock Sababa!

Sham­rock Sababa Smoothie

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Ingre­di­ents:

• 1 cup of spinach

• 1/2 cup of mango

• 1/2 cup of pineapple

• 1 ripe banana

• 1 cup of water

Instruc­tions:

1. Place every­thing in a blender and blend on high until desired con­sis­tency is reached.

2. Enjoy!

Here’s to the com­ing of spring and to good health!

Oy Vegan!

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 Sakura taken in High Park, Toronto (Photo by Jamie Arfin, 2012)

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Chanukah party for the ages and Vegan Challah recipe!

Chag Samaech fel­low veJEWtarians!

I real­ize I haven’t writ­ten in a wee bit. This has to do with catch­ing up after hold­ing a vegan wed­ding, going on our hon­ey­moon and attempt­ing to get back into the rhythm of life once again amidst the hol­i­days. Yes, Chanukah was early this year. Tonight is the eighth and final night and as such I wanted to  share some of the high­lights from the past eight days includ­ing an awe­some Chanukah gath­er­ing we threw with a totally vegan menu. I’m also very excited to share a recipe for vegan chal­lah that I made and served at said bash. (It got a lot of compliments!)

Enjoy!

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The first and sec­ond nights were filled with prepa­ra­tion, menu plan­ning, and clean­ing lead­ing up to our big Chanukah weekend.

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The third night came and with it a spe­cial Chanukah gath­er­ing at our place. Plenty of wine was con­sumed, toasts made, drei­dals spun, and food gob­bled up!

The Menu

Vegan Latkes

Apple­sauce

Sour Cream

Steamed Green beans in gar­lic, chilli oil

Greens with creamy lemon vinaigrette

Vegan Chal­lah served with hum­mus and baba ghanoush

Cook­ies n’ Cream cup­cakes with but­ter­cream frosting

Because I was low on time, we pur­chased Earth Island’s Non-Dairy Soy Sour Cream. I usu­ally make my own from soaked cashews but I’m happy to report that Earth Island’s prod­uct was a really good sub­sti­tute. All the party-goers couldn’t tell the difference!

And now for the challah!

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Vegan Chal­lah

Makes 2 challahs

Adapted from Tante B’s recipe

Ingre­di­ents

• 3 1/2 cups all-purpose flour, plus 3 1/2 cups all-purpose flour

• 2 (1/4 ounce) pack­ages dry yeast

• Egg replacer– equiv­i­lant of two eggs worth

• 1/2 cup veg­etable oil

• 1 table­spoon salt

• 1/2 cup sugar

• 2 cups warm water

Glaze
• Soy creamer

• poppy seeds (optional) or sesame seeds (optional)

Instruc­tions:

1. First mea­sure out all your ingredients.

2. Now from the 1/2 of cup sugar take 1 table­spoon of the sugar & com­bine it with the yeast and the warm water (you know you have the right tem­per­a­ture of warm water when it’s the same tem­per­a­ture as the inside of your wrist).

3. Keep your bowl in a warm place while the yeast dis­solves for 10 minutes.

4. After the yeast has dis­solved (it’s nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour. Mix well.

5. Add egg replacer & oil.

6. Slowly start mix­ing in most of the remain­ing 3 1/2 cups of flour. The dough will become quite thick.

7. When the dough pulls away from the sides of the bowl, turn it onto a floured sur­face& knead for approx­i­mately 10 minutes.

8. Add only enough addi­tional flour to make dough manageable.

9. Knead until dough has acquired a “life of its own”; it should be smooth & elas­tic, spring­ing back when pressed lightly with your fingertip.

10. Place dough into a large oiled bowl turn­ing the dough once so its oiled on all sides.

11. Cover with a damp tea towel & let rise in a warm place for 2 hours, punch­ing down in 4–5 places every 20 minutes.

12. Write down what time you started so you don’t for­get when the 2 hours are up & set a timer every 20 min­utes. Punch­ing down is fun!!

13. After the 2 hours, turn your dough onto your work­ing surface.

14. Now comes the form­ing part. I did the six braided method. Check out this video on how to braid a six strand challah!

15. Pre­pare your bak­ing sheet lin­ing it with parch­ment paper.

16. Pre­heat oven to 375°F.

17. Once braided, place on bak­ing sheet.

18. Now let the chal­lah rise for 1/2 an hour.

19. After the chal­lah has risen glaze gen­er­ously with soy creamer and sprin­kle with poppy or sesame seeds.

20. Put in pre­heated oven & let bake for exactly 25 minutes!

21. Turn off oven & leave Chal­lahs in for exactly another 10 minutes!

22. Enjoy!!!

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I made a sesame and pop­py­seed chal­lah with this recipe and they were both well received!

All in all, it was a magic-filled Chanukah sea­son. Please enjoy some other Chanukah pics!

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Wish­ing every­one a very happy Chanukah!

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!

Pumpkin pie

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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