BLUSHBABY SMOOTHIE- Vegan, Grain-Free & Refined Sugar-Free

Ever wanted something that tasted like a dessert but was filled with veggies?

Well you’re in luck because Leanne Vogel’s newest cookbook Vibrant Life Cleanse Program & Cookbook (that I introduced the other day) is filled with juice and smoothie recipes that are absolutely delicious. There’s even an entire chapter in the book dedicated to dessert smoothies. Now that’s my kind of chapter! I’m honestly drooling just thinking about all the recipes I cannot wait to try!

Leanne was kind enough to let me share a recipe with you. This recipe is fantastic because it’s a smoothie made with fresh juice. A bit more labour intensive than just a smoothie or just a juice, but the flavour is unbelievable. It’s definitely worth the extra effort. I would suggest making a double serving when you make this. Believe me, you won’t regret it.

Blushbaby Smoothie

Shared with permission of Leanne Vogel. 

Serves 1 (Makes 500ml)

Ingredients:

1 orange, juiced

4 carrots, juiced

1 golden beet, juiced

8 frozen mango chunks

6 strawberries

3 ice cubes

Directions:

Juice the orange, carrots and golden beet.

Pour the juice into the jug of your high-powered blender, followed by remaining ingredients in the order they are listed.

Blend on high for 1 minute, or until smooth.

Transfer to a glass and serve immediately.

To store: pour into a glass container and keep in the fridge for 1-2 days. Alternatively, pour into a plastic container and freeze for up to 1 month.

Grab your copy of the cookbook here and after you do, immediately flip to the dessert smoothie chapter!!! Just do it.

xoxo Erin

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ALMOND ORANGE BROCCOLI- Vegan, Gluten-Free & Oil-Free

I sat down with the intention to write my next review of Happy Herbivore Light & Lean. But as soon as I looked at my computer screen I felt exhausted. I spend about six of my eight hour work day sitting at a desk writing an assessment. Turns out that’s enough to make me not want to write anything else today!

Almond Orange Broccoli

Crisp broccoli smothered in a sweet and salty sauce. 

Serves 2

Ingredients:

• 1 large head of broccoli, cut into florets
• 3 tbsp orange juice
• 1 tbsp gluten-free soy sauce
• 1 tbsp rice vinegar
• 1 1/2 tbsp almond butter
• 3 tbsp sliced almonds

Instructions:

1. Heat frying pan over medium-low heat and add broccoli florets.
2. While the broccoli cooks, add orange juice, soy sauce, vinegar and almond butter to a blender (I used my Magic Bullet) and blend until combined.
3. Once the broccoli is cooked to your liking (I cook mine just until it starts to turn a brighter green), pour the sauce over the broccoli and sprinkle with the sliced almonds.

xoxo Erin

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       Butter Chickpeas

UPDATE! This recipe has been shared at Healthy Vegan Fridays.

SUSHI RICE SALAD- Vegan, Gluten-Free & Sugar-Free

As much as I’m enjoying creating Project Light & Lean posts, I felt it was time for a good old recipe. I made this salad before the holidays for a potluck at work. I wasn’t planning on making a sushi salad, but I forgot to go to the grocery store after work and once I was in the house the last thing I wanted to do was go out again. I had to make something for the potluck with whatever I had in my fridge. I was pleasantly surprised when this is what I came up with. You can make the flavour in this dish as bold as you’d like. Since I was making it for others I kept the ginger down to 1/4 cup and the wasabi down to 1/2 tsp. When I make it for myself and my partner I use closer to 1/2 cup ginger and 1- 1 1/2 tsp wasabi.

Sushi Rice Salad

All of the bright flavours of sushi without all of the complication of making a sushi roll!

Serves 6-8

Ingredients:

• 1 1/2 cup sushi rice
• 2 1/3 cup water
• 1/2 cup rice vinegar
• 2 tbsp coconut sugar
• 1/4 tsp sea salt
• 2 cups julienned cucumber
• 2 cups julienned carrot
• 1 pkg frozen spinach, thawed
• 1/4 cup pickled ginger
• 1 avocado, diced
• 1/4 cup gluten-free soy sauce
• 2 tbsp water
• 1 tsp sesame oil
• 1/2- 1 tsp wasabi paste
• 1 tsp sesame seeds

Instructions:

1. Bring 2 1/3 cups of water to a boil over high heat. Add the sushi rice and bring the water back to a boil before reducing the heat to a simmer, covering and cooking until the water is absorbed and the rice is soft. This should take approximately 20 minutes.
2. While the rice is cooking dissolve the coconut sugar into the rice vinegar.
3. Once the rice is finished cooking, remove it from heat and stir in the rice vinegar mixture. Stir and let it cool uncovered while you prep the veggies.
4. Julienne the carrots and cucumber and drain the thawed spinach very well. Set aside.
5. Mix together gluten-free soy sauce, 2 tbsp water, sesame oil and wasabi paste until well combined. Set aside.
6. Once the rice has cooled to room temperature and the rice vinegar mixture has been absorbed by the rice, stir in the carrots, cucumber, thawed and drained spinach, pickled ginger and diced avocado.
7. Add the dressing and mix until combined. Top with sesame seeds. Serve right away or let chill in the fridge before serving.

xoxo Erin

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Ginger-Soy Rice Bowl

UPDATE! This recipe has been shared at Wellness Weekend, Allergy-Free Wednesdays and Gluten-Free Fridays.

Top 10 Recipes & Goodbye 2013

Apparently it’s almost 2014. I don’t know how that happened. I swear it was JUST October! I guess time does fly when you’re having fun 🙂 When I sat down to write this post I started by making a list of things that have happened in 2013. It was after making the list that I realized why time has been flying; basically all of the things I wrote down have happened during the last half of the year. Now, this may very well speak to my memory or it may speak to my early year hibernation…but let’s be honest, it’s probably a combination of both.

So what was on the list I wrote? Here we go, things that happened in 2013:

• I started to learn how to cook and bake without oil
• I went on a road trip to North Carolina with my best friend
• I visited Iceland, Norway, Sweden, Finland AND Estonia with my partner (first time to Europe!!!)
• My partner and I got a puppy
• I started a new and more challenging position at work (and I’m loving it)

And last but not least…

• On December 13, 2013 my partner of 4.5 years asked me to marry him…AND I said yes…AHHH!!!

Basically 2013 has been a wonderful year and although I do not expect 2014 to be as exciting, I feel confident that it will be filled with what is important: the 3 F’s…family, friends and food 🙂 Speaking of food, here are your favourite Sift, Stir and Savour recipes from 2013:

Instant Triple Chocolate Brownie

Peanut Butter Swirl Brownie

Banoffee (Banana Toffee) Pie

Instant Chocolate Chip Cookie

Peanut-Free Tagalong Cookie

Homemade Potato Chips

Grain-Free Cinnamon Raisin “Oatmeal”

Chocolate Chip Cookies

Chocolate Hazelnut Truffles

Peanut Butter Chocolate Chip Muffins

Not bad choices, if you ask me! Many of those recipes are also my favourites, but a few of my favourites were missing:

Black Forest Grain-Free Porridge

Hazelnut Pear Custard Bars

Veggie Pad Sew Noodles

Apple Pecan Smoothie

Happy New Year everyone!

xoxo Erin

THE GREAT CANADIAN CUPCAKE- Vegan, Gluten-Free & Refined Sugar-Free

When I think of Canadian food I think of poutine and maple syrup. Since making cupcakes that are poutine flavoured sounds more revolting than enticing and since it feels like the season for maple syrup, these Canadian cupcakes are highlighting maple, not potatoes smothered in cheese and gravy 🙂

I called these cupcakes the GREAT Canadian cupcake because of how beautifully they rise. It’s the rise in baking that makes a treat fluffy, light and downright irresistible. I’m sure you can imagine my excitement when my first attempt at these cupcakes had the perfect rise. Believe me when I say that this rarely and I mean RARELY ever happens! I obviously celebrated my devouring a cupcake almost immediately….once the frosting was on it, of course.

My favourite thing about these cupcakes, besides the texture and flavour, is the fact that there’s a hidden veggie in them. I used pumpkin puree but you could just as easily use butternut squash puree…which was actually my first idea. When I was testing these beauties though I had pumpkin puree not butternut squash puree in my fridge. Oh how my laziness affects my recipes!

Great Canadian Cupcakes

Moist, fluffy and healthy cupcakes that when smothered in maple frosting taste like the perfect Canadian treat!

Makes 8-10

Ingredients:

Cupcakes-

• 1/2 cup unsweetened non-dairy milk
• 1 tbsp apple cider vinegar
• 3/4 cup brown rice flour
• 1/4 cup tapioca starch
• 1 tsp xanthan gum
• 1/4 tsp sea salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup maple sugar
• 1/2 cup pumpkin puree
• 2 tsp vanilla extract
• 1/2 tsp maple extract
• 3 tbsp maple syrup

Frosting-

• 1/4 cup Earth Balance
• 1/4 cup maple sugar
• 1 tsp tapioca starch
• 1/4 cup maple syrup
• 1/4 tsp vanilla extract

Instructions:

1. Pre-heat oven to 350 degrees and line cupcake pan with liners.
2. In a small cup mix together unsweetened non-dairy milk and apple cider vinegar, let sit for 5-10 minutes.
3. In a medium sized bowl mix together brown rice flour, tapioca starch, xanthan gum, sea salt, baking soda, baking powder, spices and maple sugar.
4. In another bowl cream together pumpkin puree, unsweetened non-dairy milk and vinegar mixture, extracts and maple syrup.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Portion batter into cupcake liners and bake for 30 minutes, or until an inserted toothpick comes out clean.
7. Let cupcakes cool completely while you prepare the frosting.
8. To make the frosting add maple sugar and tapioca starch to a blender and blend for 30-45 seconds or until the sugar is powdered, set aside.
9. Cream together the Earth Balance, maple syrup and vanilla extract with a hand mixer.
10. Slowly add the powdered sugar and beat until frosting is fluffy.
11. Once the cupcakes have cooled completed, top them with frosting and sprinkle with cinnamon.

xoxo Erin

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Nectarine Peanut Crumble

UPDATE! This recipe has been shared at Gluten-Free Fridays, Allergy-Free Wednesdays and Gluten-Free Wednesdays.

HANGOVER HEADACHE CURE- Vegan, Grain-Free & Refined Sugar-Free

I don’t drink alcohol very often, but when I do it’s either gin or red wine…both of which are fantastic at giving me massive headaches the next morning. Years ago I would indulge on some overly greasy Chinese food to “cure” my headache, but I’ve come to learn that this only provided immediate gratification and undoubtedly caused more pain (hello stomach cramps!) than it cured. When I awoke the other weekend after a night reuniting with my dear friend Mr. Red Wine, I decided it was time for a new headache cure.

And yes, veggies have EVERYTHING to do with this cure 🙂

In the midst of my painful hangover headache I had a brilliant realization- hangover headaches are generally caused by dehydration. And from my experience dehydration headaches go away almost immediately once the body is hydrated again. Drinking water though would take too long to fix the headache I had, so I headed straight for my juicer to give myself a boost of water AND nutrients. After juicing everything I could find I realized I also wanted a nice hit of potassium to really knock my headache to the curb quickly. Welcome banana and avocado, aka the easiest way to make a sweet and creamy smoothie. I quickly mixed it all together and gulped the drink down like it was my job. I also nibbled on some medjool dates on the side. And yes, my friends, my headache went away and went away rather quickly. Even though I thought that this is what would happen, I was still surprised when it actually did happen. Could curing a painful hangover headache actually be that easy? It definitely was this time and I’ll definitely be trying this again when I reunite with Mr. Red Wine or Mrs. Gin again!

Nutrient Packed Hangover Headache Cure

A sweet and satisfying way to cure a dehydration related headache!

Serves 2

Ingredients:

• 1 large cucumber, peeled if not organic
• 2 large carrots, peeled
• 6 stalks of organic celery
• 1 medium beet, peeled
• 1 apple, peeled if not organic
• 1 organic green bell pepper
• 1 piece of ginger (as large as you can handle)
• 1 small head of romaine lettuce
• 2 bananas
• 1/2 avocado

Instructions:

1. Juice everything except for the bananas and avocado
2. Pour the juice into a blender and blend with the bananas and avocado
3. Divide into glasses and enjoy with some medjool dates on the side

xoxo Erin

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      Banana Milkshake

UPDATE! This recipe has been shared at Allergy-Free Wednesday, Wellness Weekend and Weekend Wholefood Blender Party.

Virtual Vegan Potluck: GARDEN HARVEST CORNBREAD (Vegan, Gluten-Free, Refined Sugar-Free & Oil-Free)

Yes! It’s the Virtual Vegan Potluck again!

I love this potluck because I always discover fantastic blogs that I did not know existed and recipes that only dreams are made of. Last potluck I created this recipe for the dessert category. This time around I thought I’d try out another category, so breads it was! Oh, and I can’t forget to mention that this potluck there is an optional special ingredient of…

BEETS

When I think of beets I think of chilly weather and comforting foods. And what’s more comforting than freshly baked cornbread! This was actually the first cornbread I’ve ever made, let alone developed. My first attempt had a serious molasses taste, specifically on the first day. By day two it had mellowed out significantly. If you like molasses, feel free to use up to 1/4 cup and decrease the maple syrup by 2 tbsp. If you hate molasses, feel free to cut it out and use 1/2 cup of maple syrup or agave nectar.

This cornbread is not overly sweet and not overly savoury. It’s basically the perfect snack bread. My favourite way to enjoy it was with a dollop of almond butter on top:

Garden Harvest Cornbread

A super moist and veggie-filled cornbread that can be enjoyed as a snack or along with your favourite soup. 

Serves 12-16

Ingredients:

• 2 tbsp ground flax seed mixed with 6 tbsp water and set aside for 5 minutes
• 1/4 cup unsweetened applesauce
• 1/4 cup + 2 tbsp maple syrup or agave nectar
• 2 tbsp molasses
• 1 cup unsweetened non-dairy milk
• 1 cup fine grind cornmeal
• 1/2 cup millet flour
• 1/4 cup tapioca starch
• 1 1/2 tsp xanthan gum
• 4 tsp baking powder
• 1/2 cup shredded beets
• 1/2 cup shredded zucchini
• 1/2 cup shredded carrot

Instructions:

1. Pre-heat oven to 350 degrees and line 9 x 9 pan with parchment paper.
2. In a medium bowl mix together the first 5 ingredients and mix until well combined.
3. In a large bowl mix together cornmeal, millet flour, tapioca starch, xanthan gum and baking powder.
4. Add the contents of the medium bowl to the large bowl and mix until just combined.
5. Fold in the shredded veggies and pour batter into prepared pan.
6. Bake for 40-45 minutes, or until an inserted toothpick comes out clean.
7. Let cool completely before cutting.

To see the rest of the potluck, follow the button below. To see the recipe before mine, click HERE!

  

xoxo Erin

UPDATED! This recipe has been shared at Healthy Vegan Fridays.

PORTOBELLO KALAMATA GRILLED “CHEESE” SANDWICH- Vegan & Gluten-Free

Sometimes I am overcome with a craving for a melty, cheesy sandwich. I don’t think I’m alone with this craving either. On a chilly weekend afternoon, who doesn’t want a gooey, melty, soul-hugging sandwich?

Now, don’t let the above photo fool you- that is the sandwich before it’s second grill. And yes, it’s the second grill that makes this sandwich outstanding. I first grilled the sandwich with just the non-dairy cheese. Once it was melted I pulled the sandwich apart, added the olives and sautéed mushrooms, added a little more non-dairy cheese and then put it back in the pan for more melty goodness. Well, now that I’ve told you how to make it, I guess I should give you the ingredients 🙂

Portobello Kalamata Grilled “Cheese” Sandwich

Hearty portobello mushroom slices, salty kalamata olives and melty non-dairy cheese make the ultimate comfort food sandwich. 

Serves 1

Ingredients:

• 2 pieces gluten-free bread
• Earth Balance Buttery Spread
• 1/2 portobello mushroom, sliced
• 4 pitted kalamata olives, sliced
• 3-4 tbsp non-dairy cheese (I used Daiya)

Instructions:

1. Add sliced portobello mushroom to a frying pan with a splash of water (to prevent sticking) and cook over medium heat until the mushroom slices release water and that water evaporates. This should take 5-7 minutes. Set mushrooms aside.
2. Gently spread Earth Balance over one side of each piece of toast. Lay one piece of toast, Earth Balance side down, in a frying pan. Top with 1/2 the non-dairy cheese and place the other piece of toast, Earth Balance side up.
3. Cook the sandwich over medium-low heat until the cheese begins to melt, flipping the sandwich after about 3-4 minutes.
4. Once the non-dairy cheese begins to melt, pull the sandwich open and add the sautéed mushroom slices and sliced olives to one half of the sandwich. Add the rest of the non-dairy cheese on top of the veggies and close the sandwich with the other piece of bread.
5. Place the sandwich back in the frying pan, cover with a pot lid and cook for 3-5 more minutes until all the non-dairy cheese melts.

xoxo Erin

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Gooey Peanut Butter & Banana Sandwich

            

BANANA MILKSHAKE- Vegan, Gluten-Free & Refined Sugar-Free

If you hate bananas, just stop here. Seriously, a banana milkshake recipe will not change your mind about bananas! Maybe grab a copy of this dessert cookbook, it’s banana free 🙂 Anyway, if you’re like me and absolutely love bananas, then you’re in for a real treat! This milkshake is thick and rich and so delicious that you can enjoy it as a dessert…or breakfast, or BOTH! I love foods that are sweet enough to be a dessert and healthy enough to be a breakfast.

Health Banana Milkshake

Creamy and rich smoothie that is packed with vitamins, minerals and antioxidants. 

Serves 2

Ingredients:

• 2 ripe bananas
• 2 cups non-dairy milk
• 2 tbsp dried hibiscus flowers
• 1-2 tbsp flax seeds
• 1 tsp maca powder
• 1/2 tsp amla powder
• 1/2-1 tsp ceylon cinnamon
• 1/2 cup frozen pineapple
• 4 cups spinach

Instructions:

1. Add all ingredients to a high-power blender and blend until smooth.
2. Portion into glasses and enjoy.

Oh my, I almost forgot- the Vegan Delish App giveaway has closed and the winners have been selected. Check the comment section of the post to see if you’ve won 🙂 Winners are to email me at siftstirandsavour@gmail.com for the app code!

p.s. Don’t forget to get yourself a copy of Christmas Dessert Freedom. All of the desserts in this e-book are vegan, gluten-free, grain-free, refined sugar-free and paleo.

xoxo Erin

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PORTOBELLO MUSHROOM STROGANOFF- Vegan, Gluten-Free & Oil-Free

I’m sure it comes as no surprise that I like to cook. I find it relaxing and a great way to clear my mind. So making dinner for myself and my partner is a task I’ve purposely taken on myself. My partner is supportive and will try whatever I’ve made. He doesn’t always like it though, and even when he does like it he’s known to say things like “this would be perfect if it had a little meat in it” or “this would make a great side dish”. I just ignore these comments because I know it has more to do with his relationship with meat and dairy than it does with my cooking. But when I made this recipe for dinner one night he was silent…until he asked if there was any left for seconds. WHAT?!?! No comment?!?! Wanting seconds?!?! My mind exploded. And then I realized that the world wasn’t coming to an end, my recipe was just that darn tasty! So tasty that my meat-loving man didn’t even notice that there was no meat in it 🙂

Super Creamy Portobello Mushroom Stroganoff

Whole grain rice pasta smothered in a rich and creamy mushroom sauce. 

Serves 2-3

Ingredients:

• 1/2 yellow onion, diced
• 2 large portobello mushrooms, cubed
• 1 cup vegetable broth
• 1 cup canned coconut milk
• 1 1/2 tbsp vegan & gluten-free worcestershire sauce
• 1 tbsp tapioca starch
• 2 1/2 cups dry pasta (I used brown rice pasta)

Instructions:

1. Bring a pot of water to a boil and cook pasta according to package directions. Do NOT rinse pasta after it’s cooked. This will rinse away the starch that the sauce will cling to.
2. Meanwhile, add onion and portobello mushroom to a frying pan along with a splash of water or vegetable broth (to prevent sticking). Cook over medium-low heat until the mushrooms release their liquid and that liquid is evaporated. This should take about 7-10 minutes.
3. Whisk together vegetable broth, coconut milk, worcestershire sauce and starch and add to the cooked down mushrooms.
4. Cook until the sauce begins to thicken, approximately 7-10 minutes.
5. Pour sauce over cooked pasta, stir until pasta is covered and serve.
6. Bake a treat out of THIS book for a healthy and delicious dessert.

xoxo Erin

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UPDATE! This recipe has been shared at Gluten-Free Wednesdays.