Oreo Re-Cookies

 

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Yes, Oreos are already cookies. And yes, I made another cookie out of an already existing cookie. Why? The truth is I didn’t have any vegan chocolate chips on hand and was desperately searching for a vegan cookie add-in. If you didn’t know already, Oreos are vegan. What? I know. Crazy. It’s one of those accidentally vegan products that kinda sketch you out a little… but hey, no complaints because they’re so tasty.

I only used the chocolate cookie part of the Oreo in the cookie dough. I used the middle icing by melting it and drizzling it over the baked cookies. The melted icing turns out clear instead of white, which is peculiar… but it still tasted great anyways.

I brought these cookies to school and they were very well received, even by people who are skeptical with vegan baking. Not convinced? Give them a try and let me know what you think!

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Oreo Re-Cookies

Ingredients – makes 15-18 cookies

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup brown sugar
  • 1/2 cup coconut oil
  • 1/4 cup non-dairy milk
  • 1 tbsp vanilla extract
  • 1-1.5 cups crumbled chocolate Oreo cookies
  • Remaining icing from the Oreos
  • 1 tbsp non-dairy milk for the icing
  1. Preheat your oven to 350F.
  2. Melt the coconut oil in the microwave if it is still solid.
  3. Add the coconut and the brown sugar into a large mixing bowl and combine them well.
  4. Add the non-dairy milk and vanilla extract, and mix together with a whisk. I used almond milk, but any dairy or non-dairy milk would work.
  5. Add the flour, baking powder, baking soda and salt to the mixing bowl. Give this a good mix. It should be crumbly.
  6. Add as much broken-up Oreo cookies as you want (just the chocolate parts). I just crumbled them up with my hands. It’s nice to have smaller pieces and larger pieces. Just don’t add too much that the dough won’t hold the cookies together anymore!
  7. Take a spoonful of cookie dough and use your hands to shape it in a flat circle. Place on a baking pan. You shouldn’t need to grease the pan because there is already coconut oil in the dough.
  8. Bake cookies for 10-12 minutes or until they are slightly golden.
  9. While the cookies are in the oven, put the remaining middle icing from the Oreos in a microwave safe bowl.
  10. Add 1 tbsp of non-dairy milk, and microwave at 30 second intervals until the mixture is melted. Stir between intervals.
  11. Let the cookies cool for 5-10 minutes after removing them from the oven.
  12. Drizzle the icing on top of the cookies.

Enjoy!

Lizzy

Pesto Quinoa Salad

Omg another quinoa salad?! Ya, deal with it. Like I said before, I never make the same quinoa salad twice – I just love how much variety can go with quinoa. My friend and I made this recipe after climbing the stairs in my high-rise condo. It was a fun night!

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The star in this recipe is the homemade vegan “pesto” sauce. Essentially I call it “pesto” only because it contains basil. Almost everything else is different. I used minimal oil and a chickpea base instead of a nut base. Nutritional yeast takes the place of parmesan cheese and adds vitamin B12.

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Pesto Quinoa Salad

Ingredients – makes 4-5 servings

  • 1 head cauliflower, cut into bite-sized pieces
  • 8 leaves kale, sliced into thin strips
  • 3 cloves garlic
  • 3 cups cooked quinoa
  • 1 package extra firm tofu
  • 1 cup cooked chickpeas
  • 1 cup basil leaves
  • 2 tbsp nutritional yeast
  • 1 tbsp pink himalayan sea salt
  • freshly ground black pepper
  • 1 tbsp olive oil
  • pea sprouts, optional for garnish
  1. Peel 3 cloves of garlic and roast them in the oven at 400F for 15 minutes or until the cloves have browned.
  2. Meanwhile, steam pieces of cauliflower until tender and transfer to a mixing bowl.
  3. Steam strips of kale for less than a minute until the colour turns bright green but still holds its shape. Transfer kale to the mixing bowl with the cauliflower.
  4. Add 3 cups of cooked quinoa to the mixing bowl.
  5. Chop tofu into 1x1x1 cm chunks and add to the mixing bowl.
  6. Add the chickpeas and basil leaves into a high speed blender.
  7. Remove the garlic from the oven and add to the blender whole, along with nutritional yeast, salt, pepper, olive oil, and a splash of water.
  8. Blend on high speed until pesto is at preferred consistency. I like mine with decently big basil bits still.
  9. Add the pesto to the mixing bowl and use tongs to mix everything together until well combined.
  10. Garnish with pea sprouts or anything your heart desires.

Enjoy!

Lizzy

Sweet Potato Chili

I made this recipe for a potluck that I went to this weekend. It took me a total of 10 minutes to prepare everything and I’m still eating it for lunch today. Talk about efficiency!

Slow cookers are essentials for busy people. Especially since the weather is getting cold and nothing is better than coming home to a warm stew, soup or chili. The beauty of slow-cooking is that you can’t really mess it up. As long as you’ve cooked the ingredients so that they’re not raw anymore, you can leave the slow cooker on forever. It just makes the flavours more intensified.

I have an all-in-one rice cooker/slow cooker/lots of of other functions contraption. You can see it here. And no, I obviously do not get endorsed or sponsored so I actually really do love this machine.

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Sweet Potato Chili

Ingredients – makes 5-6 servings

  • 1 medium onion, roughly diced
  • 1 medium-large tomato, roughly diced
  • 2 sweet potatoes, raw, peeled and diced
  • 1.5 cup uncooked red kidney beans
  • 2 tbsp pink himalayan sea salt
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp crushed red chili flakes
  • ground black pepper
  • spray of olive oil
  1. Heat the olive oil on high heat in a frying pan.
  2. Add onions and spices/seasoning to the frying pan and turn heat to medium. Stir until onions soften.
  3. Add tomatoes to the pan and stir until skin starts to separate.
  4. Add raw sweet potato, kidney beans and the mixture from the frying pan into the slow cooker.
  5. Add 3 cups of water to the slow cooker and stir.
  6. Slow cook for 4-6 hours.
  7. Add any additional seasoning.

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Enjoy!

Lizzy

Zucchini Ribbon Stir-Fry

I feel like my blog doesn’t properly convey my obsession with my spiralizer. So to slowly fix that, here’s another spiralizer recipe!

This zucchini stir-fry can be served warm or cold. It’s delicious either way. Also, this is one of my fake “water stir-fry”s which actually doesn’t use any oil. Feel free to use the oil of your choice to actually stir-fry the veggies!

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Zucchini Ribbon Stir-Fry

Ingredients

  • 1 whole zucchini
  • 1/4 red onion, roughly chopped
  • 1/4 cup yellow corn 
  • 2 cloves garlic, minced
  1. Cut off ends of the zucchini and cut zucchini into segments small enough for the spiralizer. 
  2. Spiralize zucchini into flat ribbons using the ribbon blade. 
  3. Heat a few tablespoons of water in a pan on high heat until it starts simmering. 
  4. Add minced garlic to the simmering water and stir. 
  5. Add onions to the pan once garlic becomes fragrant. 
  6. Add zucchini ribbons to the pan once onions start to soften. Stir with tongs. 
  7. Add the corn once zucchini starts to soften. 
  8. Put the lid on the pan for a few minutes to let the steam bring all the flavours together. 

Enjoy!

Lizzy

Kale Chickpea Bake

This is a delicious vegan twist on my kale egg bake. It’s easy to throw together in the morning and has the wonderful crunch of kale chips!

I put my stainless steel pan right into the oven – but if you do too, make sure to use an oven mit or a towel to remove the pan once it’s done! The handle will be HOT and I may or may not have burned myself before.

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P.S. Been tryna get my food insta @lizzysfood to 1000 followers so help a sista out.

Kale Chickpea Bake

Ingredients

  • 4 large leaves of kale, chopped
  • 1 small tomato, diced
  • a spray of olive oil
  • 1/2 cup cooked chickpeas
  • ground black pepper
  • paprika
  1. Heat a spray of olive oil in a stainless steel pan on high.
  2. Add the diced tomato to the pan and stir around still the skin starts to separate.
  3. Add the kale to the pan and stir around the kale just starts to soften.
  4. Mash the chickpeas with the back of a fork, with ground black pepper and paprika.
  5. Top the kale with the chickpeas.
  6. Bake the entire pan at 375F for 10-15 minutes until the kale has crispy edges.
  7. Top with salt and pepper to taste.

Enjoy!

Lizzy 

Soy Cucumber Noodle Salad

This is a super easy recipe which uses my favourite kitchen tool – a spiralizer!

It’s super healthy and fills you up. You can eat it on it’s own or have it as a side salad. Its flavours are inspired by a chopped cucumber salad that my parents used to make when I was younger. It’s perfectly salty, spicy, cool and crunchy.

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Soy Cucumber Noodle Salad

Ingredients

  • 1 whole cucumber
  • 1 tbsp soy sauce
  • 1 tbsp malt vinegar
  • crushed red chili flakes
  • ground black pepper
  1. Cut off the ends of the cucumber, then cut into 4 chunks to fit into the spiralizer.
  2. Spiralize the cucumber using a noodle blade.
  3. Toss the spiralized cucumber with soy sauce and vinegar.
  4. Top with crushed red chili flakes and freshly ground black pepper.

Enjoy!

Lizzy

Quick Tofu Sushi Bowl

Hello everybody! I haven’t posted in FOREVER. So I’m planning on updating many recipes in the next few days.

This is a super quick lunch that took me 10 minutes to put together. I love sushi but now that I don’t eat fish anymore, all you can eat sushi isn’t as fun. We also all know that feeling after ayce sushi when you just want to roll home. This sushi bowl is great to satisfy those cravings but still feel awesome!

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Tofu Quinoa Sushi Bowl

Ingredients

  • 2 sheets nori seaweed
  • 1 cup cooked quinoa, or rice, or any grain
  • 1/4 cucumber
  • 2 pieces extra-firm tofu
  • bunch of sprouts, green and alfalfa
  • green onion
  • 1 tbsp soy sauce
  1. Grill tofu in a panini press until warm.
  2. Line a bowl with 2 sheets of nori.
  3. Fill the nori bowl with 1 cup of cooked quinoa.
  4. Dice the cucumber into small cubes and put on top of the quinoa.
  5. Top the bowl with sprouts and sliced green onion.
  6. Add tofu to the bowl once it’s grilled.
  7. Dilute 1 tbsp soy sauce with 1 tbsp water and drizzle on top of the bowl.

Enjoy!

Lizzy

Mexican Fiesta Night

I’m all about the quick and easy recipes, but once in a while, I like to get a little fancy. Especially when you have great friends and an awesome reason to celebrate!

Everybody loves Mexican food. Here’s my completely vegan take on fiesta night with the girls. The meal calls for several different dishes, but I assure you, they are very straightforward with few ingredients! This recipe serves 6, because you definitely want to enjoy this with a large group of friends.
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Chunky Guac

Ingredients

  • 3 ripe avocados
  • 1/2 cup onion, finely diced
  • 1 lime
  • handful of cilantro, chopped
  • black pepper to taste
  1. Add the onion and cilantro into a mixing bowl with the juice of one lime.
  2. Scoop the avocado flesh from the skin, and roughly dice the avocado.
  3. Add the avocado into the mixing bowl and mix with a fork just until combined. If you like chunky guac, don’t mix too much!
  4. Add pepper to taste.

Fresh Tomato Salsa

Ingredients

  • 3 tomatoes, diced
  • 1/2 cup onion, diced
  • handful of cilantro, chopped
  • 1 lime
  1. Combine all ingredients in a large mixing bowl. So easy!

Mashed Black Beans

Ingredients

  • 2 cups cooked black beans
  • 2 tbsp paprika
  • 2 tbsp crushed red chili
  • 1 tbsp black pepper
  • 1/2 lime
  • salt to taste
  1. Heat the black beans in the microwave or on the stove top until warm, then add the black beans with a 1/4 cup of its liquid into a mixing bowl.
  2. Add the seasoning and the juice of half of a lime.
  3. Mash together with a potato masher (or whisk because I didn’t have a potato masher…) until at desired consistency.

Midway recipe photo break:

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Lime Cilantro Quinoa

Ingredients

  • 2 cups quinoa, cooked
  • handful of cilantro, chopped
  • juice of 1 lime
  • black pepper to taste
  1. Combine all ingredients in a large mixing bowl!

Spicy Tofu Scramble

Ingredients

  • 1 package of extra firm tofu
  • 1/4 cup onion, diced
  • 1 tomato, diced
  • 3 garlic cloves, minced
  • olive oil
  • 2 tbsp paprika
  • 2 tbsp crushed red chili
  • salt and pepper to taste
  1. Add a drop of olive oil to a pan of high heat. Wait a minute, then add the onions and stir until fragrant.
  2. Add the diced tomatoes and cover with a lid until they start softening. Then add the minced garlic.
  3. Dice the tofu into small cubes and add into the pan. Tofu is already cooked so you just need to warm it up here.
  4. Add in spices and seasoning and give it a good stir.

Of course, you’ll also need tortillas, and some chopped iceberg lettuce.

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Enjoy!

Lizzy

Chocolate Cherry Smoothie Bowl

Smoothie bowls are the perfect breakfast after a morning workout in this hot summer weather. Actually… I love smoothie bowls so much that I eat them in the winter too. Then I’m shivering for an hour afterwards…

This recipe is very simple with all natural and whole ingredients. To top the whole thing off is a magic chocolate drizzle. I finally perfected the ratios and it’s to die for! The coconut oil hardens as soon as it touches the cold smoothie, creating a crunchy, chocolatey layer – yum!

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Ingredients – makes 2 servings

  • 4 frozen bananas, roughly chopped
  • 1 cup pitted cherries, and extra for toppings
  • 1 tbsp coconut oil
  • 2 tbsp cocoa powder
  • 1 medjool date
  • 2 tbsp buckwheat groats
  1. Add the frozen bananas and 1 cup of cherries into a high speed blender. Blend on high until smooth. You may need to add some water to start the blending process.
  2. If your coconut oil is solid, melt it in the microwave for 30 seconds. Add the coconut oil, cocoa powder and medjool date into a small blender and blend until relatively smooth.
  3. Pour your smoothie into a bowl, top with cherries and buckwheat, and drizzle with chocolate!

Enjoy!

Lizzy