tag:blogger.com,1999:blog-79527580959056187732024-03-17T02:28:52.769-07:00Sketch-Free EatingThis blog is for a lack of better words "sketch-free" meaning that the recipes we will be posting involve no "processed foods" which are all sketchy and filled with weird stuff. We are hoping to create a collection of recipes that are 100% healthy and just down right dog-gone delicious!Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.comBlogger269125tag:blogger.com,1999:blog-7952758095905618773.post-46087586248185294632015-07-25T20:16:00.002-07:002015-07-25T20:16:51.080-07:00We've Moved!! New Blog!We're graduating to a little bit more fancy wordpress site, but you can still follow our food adventures on our new blog: <a href="https://jennandjacsnack.wordpress.com/">Jenn and Jac Snack</a>. We're really excited about the new set up and hope you like it!<div>
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Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com59tag:blogger.com,1999:blog-7952758095905618773.post-4927648346070256112014-08-04T09:45:00.000-07:002014-08-06T19:32:39.343-07:00Supersonic Kale Salad with Smoked TofuJenn was super excited making this. It basically has all of the ingredients you wish you had on hand to make a kale salad but (at least for us) usually never do.<br />
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Jenn works close to this super cheap healthy grocery store, that has ridiculously cheap produce, so this salad only comes to around $15 to make (for 4-5 servings), not too bad!<br />
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The end result was so so good, rich, and filling. We love using tahini as a dressing, it tastes so creamy and nutty but is totally healthy for you!<br />
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This recipe makes ALOT, so you'll probably have leftovers throughout the week, or you'll eat it all at once like Jenn and I did…:P</div>
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1 bunch of curly kale (broken down with 1 tbsp lemon juice, salt and 1 tbsp olive oil)</div>
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1 carton cherry tomatoes, halves</div>
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8 button mushrooms sliced</div>
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1 yellow zucchini, sliced</div>
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1/4 red onion, sliced.</div>
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1/2 container smoked tofu, sliced</div>
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1 red apple, cubed</div>
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1 avocado, sliced (for topping)</div>
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1/4 cup sunflower seeds (for topping)</div>
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Tahini dressing:</div>
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1/3 cup tahini</div>
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1 tbsp olive oil</div>
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2 small cloves garlic, crushed and minced</div>
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1-2 tbsp apple cider vinegar</div>
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Salt and pepper</div>
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Chili flakes (optional)</div>
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Start by breaking down the kale by massaging it with olive oil, salt and lemon juice. Prep ingredients. Sautee mushroom, zucchini with some olive oil in a pan (make sure to salt them so that it releases its liquid), after 2-3 minutes, add smoked tofu and cook until heated through and vegetables are done. Set aside veg and tofu on a paper towel. Drain out liquid from pan, add a little bit more oil and add in sunflower seeds to toast.</div>
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For dressing, if you have a food processor, processor everything together, if not you can easily just whip it with a fork! </div>
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Add tomatoes, apples, onions and cooked veg and tofu to kale. Toss with dressing. Serve in bowls topped with sunflower seeds and sliced avocado. </div>
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And there you have an extremely easy, healthy and filling lunch! We honestly could not stop eating this, the dressing and smoked tofu with the delicious apple crunch makes this amazing! Try it out!</div>
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<br />Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com20tag:blogger.com,1999:blog-7952758095905618773.post-16902996970463702012014-07-09T07:46:00.002-07:002014-07-18T16:10:08.337-07:00Chickpea, Feta, Mint, Chili SaladI bought an organic mint plant at the grocery store the other day! And was so jazzed because A. Mint is my favourite herb and B. It was a total steal at 1.99!<br />
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Since I'm on a budget with my groceries, I've been scouting out deals and found chickpeas on sale for 99 cents a can, I'm like yeah I'll take a few of those.<br />
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I'm a major follower of everything Jamie Oliver, so when I googled chickpea salad and one of his <a href="http://www.jamieoliver.com/recipes/vegetables-recipes/summer-chickpea-salad">blogger's recipes</a> came up, I was in! If you know Jamie Oliver well you know he almost always includes a chili of some sort in his dishes, and this one was no exception! They also did a cool thing of warming up the chickpeas so that the dressing would infuse more into it, I thought it made a big difference!<br />
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1 can of chickpeas (460g)<br />
10 cherry tomatoes chopped<br />
half a cucumber, cubed<br />
1/2 garlic clove, minced<br />
2 tbsp red onion, chopped<br />
2 tsp chopped red chill (or I used 1 tbsp of chili-garlic paste)<br />
1 lemon, juiced<br />
3 tbsp olive oil<br />
Salt and Pepper, to taste<br />
1 tbsp honey<br />
Fresh mint, chopped <br />
Feta cheese, crumbled<br />
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Heat up chickpeas in a skillet with a few tbsp of reserved liquid, cook just until heated through. Mash 1/5 of chickpeas and then dump everything in a mixing bowl.<br />
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Combine lemon juice, oil, salt, pepper, honey, chill and garlic (or garlic-chili paste) in a small bowl. Chop veggies and add to chickpeas, then add in dressing and toss to coat. Let sit in fridge to marinate for at least 2 hours.<br />
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Chop ribbons of fresh mint (about 10-12 leaves) and sprinkle over salad, crumble feta on top and serve!<br />
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*I added 1/2 a clove of garlic as well as substituted the chili for garlic-chili paste, I also added honey because I just find adding some sort of sweetness to salads makes it so much better and it goes well with the chili and mint, I also added cucumbers!!*Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com9tag:blogger.com,1999:blog-7952758095905618773.post-83384336083110320272014-07-06T08:13:00.002-07:002014-07-06T08:30:20.178-07:00Roasted Broccoli! Guest Post from Chris Wimmer (Health Smart Living)<div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt;">
<span style="color: #666666; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1; white-space: pre-wrap;">Hey Everyone! We have a special guest writer for this week, Chris Wimmer from <a href="http://healthsmartliving.com/">HealthSmartLiving.com</a>. He's sharing one of his favourite recipes for roasted broccoli. His blog has a myriad of recipes that all look so </span><span style="line-height: 16px; white-space: pre-wrap;">unique a well as healthy! Some stand outs we spotted were: <a href="http://healthsmartliving.com/buffalo-shrimp-quinoa-bowl/">Buffalo Chicken Quinoa</a> and <a href="http://healthsmartliving.com/kale-fried-rice-scallions/">Kale Fried Rice!</a> There is also extensive info about how to juice and grow your own hydroponic veggies! So cool!</span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 16px; white-space: pre-wrap;">So welcome, Chris!</span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 16px; white-space: pre-wrap;">Broccoli…This is my great food challenge and would guess others share this challenge with me. While I know broccoli is packed with v itamins and fibre, I still have bad memories of getting a big head of broccoli on my plate as a kid. These memories have made me hesitate to ever try cooking it at home. However, as an adult I've learned a few </span><span style="line-height: 16px; white-space: pre-wrap;">simple recipes that make broccoli not only tolerate but actually delicious. Today I'm sharing a super simple yet tasty Roasted Broccoli recipe. </span></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 16px; white-space: pre-wrap;">Why I love this dish. Pre-cutting the broccoli into bite sized chunks makes it super easy to eat (or scarf) . Sawing through bit chunks of veggies is a turn off for me. The small pieces of broccoli also gives you more spaces for the toasted panko/parmesan to stick and work its roasting magic. </span></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 16px; white-space: pre-wrap;">We are going to our annual summer visit to my parents next and I can't wait to show my mom that I will finally eat broccoli.</span></span></span></div>
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<span style="color: #666666; font-family: Georgia, Times New Roman, serif;"><b><u>Roast Broccoli Recipe</u></b></span></div>
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<span style="color: #666666; font-family: Georgia, Times New Roman, serif;">1 pound broccoli; trimmed into bite sized florets</span></div>
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<span style="color: #666666; font-family: Georgia, Times New Roman, serif;">2 tablespoons extra virgin olive oil</span></div>
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<span style="color: #666666; font-family: Georgia, Times New Roman, serif;">1/4 cup panko bread crumbs</span></div>
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<span style="color: #666666; font-family: Georgia, Times New Roman, serif;">1/4 cup grated parmesan</span></div>
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<span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Salt and pepper to taste</span></div>
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<span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Preheat oven to 425 degrees</span></div>
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<span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Put broccoli, olive oil, salt and pepper in a mixing bowl. Set aside for later.</span></div>
<span style="color: #666666; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1;">Spread bread crumbs </span><span style="line-height: 16px;">on a</span><span style="line-height: 1;"> cookie sheet and toast at 425 </span><span style="line-height: 16px;">degrees of 2 minutes. remove bread crumbs and add to mixing bowl.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #666666; line-height: 16px;">Spread broccoli mixture across the cookie sheet and roast for 8 to 19 minutes.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #666666; line-height: 16px;">Remove from oven, move to serving dish, and mix in 1/2 cup parmesan cheese.</span></span></div>
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<span style="background-color: transparent; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif; vertical-align: baseline;"><br /></span></span></div>
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<span style="background-color: transparent; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif; vertical-align: baseline;"><span style="font-style: italic; vertical-align: baseline;">Chris Wimmer is from HealthSmartLiving.com where he blogs about </span><a href="http://healthsmartliving.com/recipes/" style="text-decoration: none; white-space: normal;"><span style="font-style: italic; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">cooking</span></a><span style="font-style: italic; vertical-align: baseline;"> and </span><a href="http://healthsmartliving.com/juicers/" style="text-decoration: none; white-space: normal;"><span style="font-style: italic; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">juicing</span></a><span style="font-style: italic; vertical-align: baseline;"> as ways to improve your health.</span></span></span></div>
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<span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-style: italic; vertical-align: baseline;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif; font-style: normal;">Thanks so much Chris for the cheesy and delicious looking broccoli recipe! We're always looking for ways to amp up our cruciferous vegetables and this looks like a perfect way to do it!!</span></span></span></div>
Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com21tag:blogger.com,1999:blog-7952758095905618773.post-8236943650370652942014-06-26T09:27:00.000-07:002014-06-27T08:10:31.307-07:00Black Tea Banana Cake with BlackberriesHave you guys ever infused tea into your cake batter?! Well get your tea bags out, now is the time! This cake totally blew me away, the flavour was rich and sophisticated and went extremely well with the blackberries. The key is to use really good quality tea bags so it actually tastes like the flavour of tea and not just pure bitterness.<br />
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The way we infused the tea was through almond milk. Just heat up almond milk like you would water, but take it off the heat right before it starts to boil, and steep a tea bag in it for 2-3 minutes.<br />
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You'll notice that there's not much sweetness in this cake, we found you don't need much sweetener because of the bananas and the tea is the highlight anyways.<br />
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I attempted to drizzle dark chocolate over top but left it on the stove for too long and burnt it! Nothing is sadder than a pot of burnt chocolate.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-lPXgjmjHKaE/U6tFKDccagI/AAAAAAAAC7o/vxUT16AHm2c/s1600/blacktea_1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-lPXgjmjHKaE/U6tFKDccagI/AAAAAAAAC7o/vxUT16AHm2c/s1600/blacktea_1.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Berries!</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/--X91enK26gM/U6tFKbYW4XI/AAAAAAAAC7s/BmzT8Cf-3k4/s1600/blacktea_2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/--X91enK26gM/U6tFKbYW4XI/AAAAAAAAC7s/BmzT8Cf-3k4/s1600/blacktea_2.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almost chocolate</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-DtnSlckZhuU/U6tFIQUbFYI/AAAAAAAAC7g/Mp0jdZghKhk/s1600/blacktea_3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-DtnSlckZhuU/U6tFIQUbFYI/AAAAAAAAC7g/Mp0jdZghKhk/s1600/blacktea_3.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yeah...no chocolate</td></tr>
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<br />
2 bananas, mashed<br />
<div>
1/4 cup coconut oil</div>
<div>
1 tsp baking powder</div>
<div>
1 tsp baking soda</div>
<div>
1 cup spelt flour</div>
<div>
stevia, to taste</div>
<div>
1/4 cup honey<br />
1 egg</div>
<div>
1/2 cup almond milk infused with black tea bag</div>
<div>
1/2 cup blackberries</div>
<div>
<br />
Combine flour, baking powder and baking soda. Set aside. In separate bowl, mix together mashed bananas, honey, egg and almond milk. Gradually stir into flour mixture. Add in melted coconut oil and frozen blackberries. Pour into a parchment lined loaf pan. Bake at 350F for 1 hour.<br />
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This cake reminds me of The B Book by Dr. Seuss. Does anyone remember this one?<br />
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Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com6tag:blogger.com,1999:blog-7952758095905618773.post-44087991153883516192014-06-20T12:42:00.000-07:002014-06-26T09:13:05.763-07:00Curried Quinoa Salad via Amy Castle!Hey everyone!<br />
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Jenn and I would like to share with you a new go to salad of ours! We follow food vlogger, Amy Castle (<a href="https://www.youtube.com/watch?v=StYWBjMIsCw">What's Amy Eating</a>) and absolutely love every single recipe she creates and you can't forget those Trader Joe hauls (still waiting for a Canadian TJ's!) ;).<br />
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We love quinoa and its versatility. It's a great replacement for rice and other grains. I haven't tried curry with quinoa (besides in <a href="http://sketch-freeveganeating.blogspot.ca/2011/08/coconut-curry-quinoa-croquettes.html">Quinoa Croquette</a> form) and we were curious about the combination in a salad. So here is <a href="https://www.youtube.com/watch?v=StYWBjMIsCw">Amy's curried quinoa salad</a> (with a few modifications from us!)<br />
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<br />
1 cup quinoa (cooked)<br />
<br />
Dressing:<br />
3 tbsp greek yogurt<br />
1 lemon, juiced<br />
1/4 cup olive oil<br />
1 tbsp curry powder (use more if you don't have the good quality kind)<br />
1 clove garlic minced<br />
1/2 tbsp grated ginger<br />
<br />
Salad:<br />
1 granny smith apple, chopped<br />
1 red bell pepper, chopped<br />
3 mini cucumbers chopped<br />
1/4 cup raisins<br />
1/4 cup pumpkin seeds<br />
1/2 cup feta cheese crumbled<br />
1/4 cup chopped cilantro<br />
<br />
Cook quinoa, then chill in fridge until ready to use. Combine ingredients for dressing, Amy blends everything in a food processor, but we just whipped it around with a fork and it worked pretty well! Combine quinoa rest of salad ingredients. Pour dressing into rest of salad, toss until coated. We added pumpkin seeds for crunch, and cilantro for an extra hint of flavour and freshness.<br />
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This salad is honestly so so good! I was especially a fan of the addition of the raisins and chopped apple, it's sweet, savoury, salty, fresh, creamy and has a nice zing!<br />
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This is definitely going into our salad rotation (yes we have a salad rotation).Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com5tag:blogger.com,1999:blog-7952758095905618773.post-42681530599004788982014-04-23T22:35:00.000-07:002014-04-23T22:35:19.890-07:00Vegan Miso Meatballs at Olivia's House!This is the first time we've ever done a guest post on the blog and it was a blast! It's such a different experience cooking with someone else as opposed to when you're alone. When there's a problem to be solved you have an extra brain with extra ideas and the whole operation just goes so smoothly!<br />
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Olivia brought homemade cabbage rolls into work for lunch. She asked if I wanted to try some, to which I immediately said "Bleck, I don't like cabbage rolls". My mom used to make them all the time and I just can't get past the taste of cooked cabbage. It just...it tastes like feet ok! I also think cooked beets taste like dirt. What kind of Ukrainian am I! So anyway, I decided to try a TINY bite. It can't hurt, right? The cooked cabbage obviously made me gag, but the filling was ridiculous! It tasted exactly like ground beef, but it wasn't ground beef, it was a mix of nuts, cauliflower and beans! I was so floored. I immediately set up a cooking session at Olivia's house so we can make this for our blog. We turned the filling into Ikea-inspired meatballs and gravy.<br />
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Here is Olivia's vegan meatball recipe!<br />
<br />
1/4 head of cauliflower, raw<br />
1/2 cup lentils, canned<br />
1 1/2 cup walnuts, raw or toasted<br />
2 cloves garlic<br />
2 tbsp oil (we used coconut)<br />
1 tsp paprika<br />
2 tsp salt<br />
2 tsp cumin<br />
fresh thyme and oregano (one stem of each)<br />
3/4 cup gluten-free bread crumbs (you could easily substitute spelt flour or ground oats)<br />
<br />
Buzz it all up in a food processor. Form into balls. Bake for 40 minutes on 350F flipping halfway through.<br />
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<tr><td class="tr-caption" style="text-align: center;">Balls of wisdom</td></tr>
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<br />
Now for the gravy!<br />
<br />
2 tbsp white miso paste<br />
1/2 cup each of mushrooms and onions<br />
1 clove garlic, chopped<br />
1 cup boiling water<br />
Starch/thickening agent (Tapioca starch, arrowroot powder, potato starch)<br />
<br />
Heat up a saucepan and add some coconut oil. Add in mushrooms and onions and saute until tender. Add in miso and garlic. Stir up for another minute. Add in boiling water (it will essentially look like miso soup). Bring to a boil. Once it is boiling, reduce to a medium low heat and simmer uncovered for about 20-30 minutes or until the gravy has reduced by 25%. At this point, you could blend it up to make it smooth or leave the mushrooms and onions whole. Up to you! Gradually add in thickening agent by mixing about a tablespoon of the agent with a bit of the gravy, then add it in to the pot. Keep gradually adding it until you've reached a gravy consistency you are happy with.<br />
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Arrange meatballs in a dish with any other roasted veg you desire. We roasted up some cauliflower with crushed chipotle peppers. Yum! Pour on the gravy and garnish with green onions.<br />
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<tr><td class="tr-caption" style="text-align: center;">Caul-eeee</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-T8hl7IzTako/U1f3KcKwj4I/AAAAAAAACv8/6TmhZ-2HZWI/s1600/meatball_4.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-T8hl7IzTako/U1f3KcKwj4I/AAAAAAAACv8/6TmhZ-2HZWI/s1600/meatball_4.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dish happy</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-XH3CJ2PE9Io/U1f3Rk-AboI/AAAAAAAACwE/QAmlazhvbhw/s1600/meatball_5.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-XH3CJ2PE9Io/U1f3Rk-AboI/AAAAAAAACwE/QAmlazhvbhw/s1600/meatball_5.jpg" height="426" width="640" /></a></td></tr>
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<br />Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com3tag:blogger.com,1999:blog-7952758095905618773.post-39746268475669571542014-04-19T09:13:00.000-07:002014-04-19T09:13:31.136-07:00Peanut Butter, Banana, Choco Chip Pancakes! (3 ingredient batter!)I'm sure most health foodies are now aware of the incredibly simple pancake recipe consisting only of banana and eggs. This is a major break through considering pancakes are usually loaded with flour, oil and sugar. These are so accessible (who doesn't have a banana and egg hanging around) and actually taste pretty darn good!<br />
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I've experimented with a few different recipes, one was 2 eggs to 1 banana, another 3 eggs to 1 banana and the last one was 1 egg to 1 banana. After making all three, I prefer the 1 egg to 1 banana, although it tasted the most strongly like banana it was the most moist, I found the more eggs I put in the drier the pancakes were.<br />
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I decided to add some peanut butter to add a peanut-ty twist and to create a thicker batter.<br />
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<span id="goog_1742868819"></span><br />
2 eggs<br />
2 bananas<br />
2 tbsp peanut butter<br />
Salt<br />
Vanilla extract (or cinnamon!)<br />
Chocolate chips<br />
<br />
Combine the eggs, bananas, and peanut butter (salt and vanilla extract) in a food processor, or just mash it up with a fork! Spoon batter onto frying pan, sprinkle with chocolate chips and cook on LOW for 3 minutes, flip and cook for another 1-2 minutes.<br />
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PB-Honey Spread<br />
<br />
1 tbsp honey<br />
2 tbsp peanut butter<br />
<br />
Combine both ingredients together and spread onto pancakes. So good! I've enjoyed these for breakfast, dinner and after workouts. Adding in a scoop of protein would make these super charged!<br />
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<br />Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com1tag:blogger.com,1999:blog-7952758095905618773.post-42634296503321908022014-04-03T19:16:00.003-07:002014-04-03T19:17:16.441-07:00Pineapple-Coconut Upside Down Cake w/ Whipped Coconut CreamIt never occurs to me to put pineapple in things. If I do it's often for a pina colada spin on a smoothie or I suppose on pizza. But baking it into a cake resulted in one of the best cakes I've ever made! Pineapple upside down cake is a retro classic, and is made by layering pineapple rings, brown sugar and butter, baked underneath a basic cake batter. Then you simply flip it over to reveal the pine-appley goodness on the other side.<br />
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This cake is more along the lines of a coffee cake, made only with honey and coconut oil it is denser more like a doughnut texture. But honestly it goes so well with the pineapple, this cake is amazing! Can't wait to make it again!<br />
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<br />
1 1/2 cups spelt flour (or regular flour)<br />
1/3 cup + 1 tbsp honey<br />
6 tbsp coconut oil (melted and cooled slightly )<br />
2 eggs<br />
1/2 cup coconut, shredded<br />
1 tsp baking powder<br />
1/2 tsp vanilla extract<br />
Pinch of stevia (to taste)<br />
Pinch of salt<br />
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Combine flour, salt, stevia, coconut, and baking powder, stir to combine. In separate bowl combine honey, vanilla and eggs. Pour dry ingredients into egg mixture, stir until combined, then slowly mix in coconut oil. Slice pineapple thinly and layer onto a parchment lined 9X9 inch pan. Pour batter over top and bake for 30 minutes on 350F. Allow to cool (very important or else it'll break). Flip pan onto a plate or board to reveal pineapple side and voila!<br />
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Makes enough for 9 pieces.<br />
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Top with coconut whipped cream and toasted coconut!<br />
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(To make coconut whipped cream, use cream on the top layer of a can of coconut milk and whip it with electric beaters or food processor and voila!)<br />
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What are some of your favourite pineapple recipes?Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com3tag:blogger.com,1999:blog-7952758095905618773.post-89354593886664779542014-03-30T13:00:00.002-07:002014-06-20T21:24:17.585-07:00Baklava Cheesecake BarsWhat is it about cheesecake that makes people go cuckoo over it. Whenever we go out to eat with our little sister, it is guaranteed, without fail that she will order a cheesecake for dessert. We once asked her why this was, and she said she just couldn't help it, whenever there's cheesecake it automatically trumps every other dessert surrounding it, is what she explained.<br />
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Well, we didn't have the right pan to make a cheesecake cheesecake, but we did make cheesecake bars! This way it's a small portion of an incredibly rich dessert that just feels like you're eating a snack. We added stevia and reduced some of the honey to make them a bit healthier. Remember cream cheese, greek yogurt and eggs all have lots of protein to balance out the glycemic index, so you won't get horrible sugar highs with this cheesecake!<br />
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These were honestly so deliciously creamy, we ended up making them twice. If you're a fan of baklava then you will really love these! Splurge on some good quality honey instead of billy bee, you'll really taste the difference in these.<br />
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Drizzle honey and top with walnuts!<br />
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<u>Crust</u><br />
1/2 cup oats<br />
1/2 cup spelt flour<br />
2 tbsp coconut oil<br />
2 tbsp honey<br />
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<u>Filling</u><br />
1/3 cup greek yogurt<br />
1/4 cup good quality honey<br />
1 tsp lemon juice<br />
8 oz cream cheese<br />
1 egg<br />
2 tbsp egg whites<br />
Stevia to taste<br />
Pinch of salt<br />
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Combine crust ingredients, press into a small cake pan (9 X 9). Bake for about 8 minutes on 350F or until golden. Take out of oven, layer chopped walnuts and drizzled honey on the bottom, then pour in cream cheese mixture. Bake for another 30 minutes. Let cool for 30 minutes in fridge, or ideally overnight. And there you have it! Drizzle with more honey and top with more walnuts.Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com2tag:blogger.com,1999:blog-7952758095905618773.post-24039275374489253002014-03-23T08:10:00.001-07:002014-04-23T09:53:19.172-07:00Mocha Monkey Breakfast CookiesIf you love coffee flavoured sweet things, you will love these cookies! Jenn and I wanted to make breakfast cookies but not your usual dried fruit and nut cookies that you see frequently in coffee shops and on the web. We wanted something fun and different, enter the Mocha Monkey! Coffee, chocolate, banana, almond, and oat deliciousness! We didn't want them too sweet, there's only 3 tbsp honey plus a little stevia, which makes them perfect for breakfast!<br />
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These came out crispy on the outside and chewy and soft on the inside. If you like a crispier cookie, just flatten out before baking.<br />
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1/4 cup coconut oil</div>
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1 egg</div>
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1/4 cup almond milk</div>
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1 tsp instate coffee<br />
1/4 cup almond milk</div>
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3/4 cup spelt flour</div>
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1/2 tsp baking soda</div>
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1 tsp baking powder</div>
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3 tbsp honey</div>
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1/2 cup almonds</div>
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1/3 cup chocolate chips</div>
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1/3 cup banana chips crumbled </div>
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Stevia to taste (we added about 1/4 tsp)<br />
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Combine dry ingredients including instant coffee, mix eggs and almond milk. Combine wet into dry, add coconut oil, and almonds, chocolate chips and banana chips. Bake for 15-16 minutes at 350F.</div>
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These were honestly so so good! I always underestimate coffee flavour in baked goods and desserts. If you haven't tried coffee in cookies definitely give these a go! We ate the whole plate in less than an hour.<br />
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Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com3tag:blogger.com,1999:blog-7952758095905618773.post-72658786454619727532014-03-18T22:31:00.007-07:002014-06-26T09:36:14.510-07:00Sweet Potato Goat Cheese Quiche This is our first ever quiche! Can you believe it? I think I had one once at Cultures salad bar in the mall, but that was way back in the day. To us, quiche represents adventure, venturing out into the abyss that is eggs and cheese, which is kind of hilariously sad considering quiche is a staple to most people. But after making this version involving goat cheese and our favourite veggie: the sweet potato, it's safe to say quiche is the word.<br />
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We were inspired by Coconut and Quinoa's recipe for <a href="http://www.coffeeandquinoa.com/2013/03/goat-cheese-and-sweet-potato-quiche/">Sweet Potato Quiche</a>. The only thing is we substituted the cream for milk and substituted the swiss cheese for more goat cheese. It turned out pretty rich and creamy so no worries if you don't have heavy cream, just sub milk in!<br />
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This is super super simple, just look at the number of ingredients. And although there's not much to it, it's incredibly delicious! We just kept saying, this is so good, this is so good, why is quiche so good, ahh! etc. This would be the perfect thing for brunch or if you want to bring something vegetarian but also fancy to a potluck. (Yes, potlucks aren't just for the middle aged). The goat cheese makes it so velvety smooth! And it goes surprisingly well with the sweet potato. You can sub arugula or spinach for the parsley, or add in some red onion!</div>
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You could mix and match your ingredients too, the combinations are endless! One veggie, one cheese and one herb. We thought of, red pepper, feta and oregano; or potato, cheddar, and chive!<br />
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<u>Crust:</u></div>
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1 cup spelt flour</div>
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1/4 cup coconut oil, melted</div>
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1/2 tsp salt</div>
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1/4 cup warm water</div>
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<u>Filling:</u></div>
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1 small sweet potato, cubed and roasted</div>
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1/3 cup crumbled goat's cheese</div>
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Handful of chopped parsley</div>
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3 eggs</div>
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1 1/4 cup organic 2 % milk</div>
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1/4 tsp salt</div>
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Black pepper</div>
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Combine ingredients for crust, pat into pie plate and flute (make a fancy design) around the rim. Once potatoes are roasted add into pie crust along with cheese and parsley. Pour egg mixture over top and bake on 350F for 45 minutes, I only baked mine for 30-ish possible 35 min. You'll know when it's done when the egg mixture is puffed and cooked through (it shouldn't wiggle when you shift the pan). </div>
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Now that we've made quiche once, we will never again under-estimate quiches and their ridiculously easy and economical deliciousness.<br />
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Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com2tag:blogger.com,1999:blog-7952758095905618773.post-42172178571424435562014-02-27T07:21:00.003-08:002014-06-26T09:38:58.101-07:00Black Forest Cookie Tarts topped with Greek YogurtThese tarts were an absolutely delight. If you love chocolate with fruit, this is your kind of dessert! The cookie crust is what makes it extra fun. They are completely grain-free and are even topped with healthy greek yogurt instead of whipped cream!<br />
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<tr><td class="tr-caption" style="text-align: center;">cherry immersion</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">pretty please! with a cherry on top?</td></tr>
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<u>Crust:</u><br />
1 cup almonds, ground<br />
2 tbsp cocoa<br />
2 tbsp coconut oil<br />
1 tbsp honey<br />
Salt<br />
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<u>Filling:</u><br />
1/2 cup bittersweet chocolate chips (melted)<br />
1 cup coconut milk<br />
1 tbsp honey (or more to taste)<br />
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Fresh cherries, halved<br />
Greek yogurt (add honey to sweeten)<br />
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Combine ingredients for crust, spoon into muffin tin, pat around the sides until tart/cookie cup is formed, bake 350F for 8-10 minutes.<br />
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Mix filling ingredients, pour into cooled cookie tart crusts, drop 2 cherry halves into filling. Refrigerate until filling set (a few hours). Once set, spoon greek yogurt over tarts and top with cherries and cocoa powder!<br />
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Makes 6 sweet little tarts!<br />
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<a href="http://3.bp.blogspot.com/-GKX7mv7mxE8/Uw9W5nJ61XI/AAAAAAAACns/ewz-IEmXwk0/s1600/blackforest1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-GKX7mv7mxE8/Uw9W5nJ61XI/AAAAAAAACns/ewz-IEmXwk0/s1600/blackforest1.jpg" height="426" width="640" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">The yogurt looks exactly like whipped cream!</td></tr>
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You could make so many different kinds of tarts with this recipe! Try substituting the cherries for bananas or making a chocolate chip cookies crust by subbing flour for the cocoa powder.<br />
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<br />Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com5tag:blogger.com,1999:blog-7952758095905618773.post-53467696219691521522014-02-23T12:21:00.000-08:002014-02-23T15:56:46.729-08:00Choco-Peanut Butter Banana Puddings! (No cook + vegan!)These were kind of made by fluke. We originally set out to make whipped coconut cream that was sturdy enough to stand on its own. But since we didn't have an electric beater, I beat it by hand with a whisk. It worked! We didn't have the stiff peaks we wanted, but the billowy cream was perfect for puddings!<br />
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We were melting chocolate for delicious (and vegan!) Black Forest tarts (recipe posted soon). So we added that in along with some coconut sugar and peanut butter and presto - pudding!<br />
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1 can full fat coconut milk, whipped with whisk to best of ability<br />
3 tbsp coconut sugar<br />
1/4 cup natural peanut butter<br />
1/4 cup melted semi-sweet chocolate<br />
Dash of vanilla<br />
Dash of salt<br />
Bananas and chocolate chips for decoration<br />
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Whip coconut milk (we used Thai Kitchen and believe it to be the best brand to use to make whipped cream, all the others seemed a little pulpy). Take out 4 ramekins or small containers. Fill each to the rim with pudding mixture. Place in fridge to cool and set (overnight preferably but a few hours would do fine too.) We decorated ours to look like mice (originally they were supposed to be bears but just ended up looking more mousy, we added tails made out of chocolate chips and peanuts!)<br />
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These would be perfect for kids, not that we're saying adults can't eat these too, I mean who doesn't love adorable puddings.<br />
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<br />Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com10tag:blogger.com,1999:blog-7952758095905618773.post-68049903205403767832014-02-20T18:08:00.001-08:002014-02-20T18:08:35.846-08:00Moroccan GranolaJenn and I absolutely LOVE these flavours together! We were inspired by our <a href="http://sketch-freeveganeating.blogspot.ca/2011/08/no-bake-orange-pistachio-cookies.html">Pistachio Orange No-Bake cookies</a> which is probably our favourite no-bake treat we've ever made. It actually came to me in a dream oddly enough! So it must be good right?<br />
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If you haven't tried orange with pistachio, you definitely should! Either by making this moroccan inspired granola or <a href="http://sketch-freeveganeating.blogspot.ca/2011/08/no-bake-orange-pistachio-cookies.html">Pistachio-Orange No-Bake cookies</a>. We also have delicious and creamy Moroccan Tahini Balls featured in our <a href="http://sketch-freeveganeating.blogspot.ca/p/ebook.html">Simple Sweets ebook. </a><br />
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2 cups large flaked oats<br />
1/2 cup shredded medium coconut<br />
1/3 cup good quality honey<br />
1/2 cup coconut oil<br />
1/3 cup sesame seeds<br />
5-6 chopped medjool dates (or 12 cooking dates)<br />
1/2 cup shelled pistachios<br />
Dash of salt<br />
Zest of 1 orange<br />
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Mix all ingredients together, spread evenly onto parchment lined tray. Bake 350F for 30 minutes or until golden. Stir twice throughout baking. Once done, let cool. Store in jars or ziploc bag! Goes great with greek yogurt or on sliced bananas and oranges!<br />
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The best part about this granola is you get those big granola-y chunks!<br />
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<br />Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com3tag:blogger.com,1999:blog-7952758095905618773.post-70577689797795296282014-02-12T20:58:00.000-08:002014-02-12T20:58:07.957-08:00Snickerdoodles + Beneficial Drinks!Snickerdoodles have always been an enigma for us. Our mom never made them when we were kids, I only had my first snicker doodle at a Christmas party last year. I guess it's more of an American thing? I'm not quite sure why lol.<br />
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Anyways if you haven't tried these cinnamon-y delights, it's high time you do!<br />
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The thing with these cookies is you probably already have everything you need in your cupboard, no special, or expensive ingredients.<br />
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I used whole wheat flour, but you could use spelt, or a gluten-free flour as well! Check out our gluten-free blend formula <a href="http://sketch-freeveganeating.blogspot.ca/p/substitutes.html">here</a>, it seems to magically work in any baked good we put it in so I'm positive it will work perfectly here.<br />
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The recipe was inspired by <a href="http://ohsheglows.com/2010/11/24/my-favourite-snickerdoodles/">Oh She Glows</a>, but as always we adjusted a few things willy nilly such as adding both brown and regular sugars, as well as subbing Earth Balance butter for coconut oil, and using an egg-egg instead of a flax egg.<br />
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2 cups whole wheat flour<br />
1 tsp baking soda<br />
1/2 tsp cream of tartar (this gives them their "signature" texture)<br />
1/2 tsp cinnamon<br />
1/4 tsp salt<br />
1/3 cup + 1 tbsp evaporated cane juice<br />
1/3 cup + 1 tsp organic brown sugar<br />
1 egg<br />
1/2 cup coconut oil, semi-melted<br />
1 tsp vanilla<br />
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Cinnamon sugar (cinnamon and evaporated cane juice, for rolling)<br />
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Melt coconut oil, cream with sugar, vanilla and egg. Add flour, baking soda, cream of tartar, salt and cinnamon. Stir until combined into a cookie dough. Shape into 1.5 inch balls, roll in cinnamon sugar and flatten with palm on parchment lined cookie sheet. Bake 375F for 10-12 minutes (12 if you want it crispier). Makes 20 cookies!<br />
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These cookies are really crunchy if you're a crispy cookie fan as opposed to chewy. I find most homemade cookie recipes end up chewy for me for some reason, but these are anything but., and the cinnamon sugar makes a hard candy coating, Jenn and I ate a whole plate in one day…how else would you behave around homemade cookies. </div>
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These drinks you see below are indeed, Apple Cider Vinegar drinks. When we eat something sugary such as an entire plate of cookies...it's always good to be mindful of balancing your glycemic index so that, you won't reach for even more sugar and just to alkalize and balance your whole system. </div>
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There's a bunch of ways to do this, protein powder (mellows sugar spike), probiotics (eats harmful bacteria that multiplies when you eat sugar, therefore balancing PH- or something like that :P), and Apple cider vinegar! Which is our favourite way to combat that junk food hangover feeling, and to just generally help you feel a little more balanced. (It's all the things you want in your body: anti-viral, anti-bacteria, anti-inflammatory, ant-acid! Just…it's good for you.)</div>
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But despite how good it is for you, it's kind of a pain to drink, hence vinegar. But we've found a way to make it totally delicious!</div>
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2 tbsp Apple Cider Vinegar (unfiltered)</div>
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3-4 cups water</div>
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Pinch of stevia, to taste (I like a lot of stevia, some people only like a little bit)</div>
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Dash of cinnamon OR grated ginger</div>
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Shake up, and store in fridge for 3-4 days. </div>
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Basically you can add in anything that goes well with apple and it will taste pretty darn good. And I find if I make a bunch of these they're always ready to drink and it just makes you think about one less thing in your day. </div>
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<tr><td class="tr-caption" style="text-align: center;">Left: Ginger…. Right: Cinnamon</td></tr>
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<br />Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com2tag:blogger.com,1999:blog-7952758095905618773.post-20600470899033026092014-01-31T17:09:00.001-08:002014-02-12T21:08:08.439-08:00Peanut Butter Oatmeal White Chocolate Chip CookiesI originally set out to make "crunchy" cookies since most "healthy" cookies we've made are more chewy. These are actually amazing! They have more like a short bread melt in your mouth texture, which is fine by us!<br />
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3/4 cup spelt flour<br />
1 cup rolled oats<br />
2 tsp baking soda<br />
1/4 tsp salt<br />
1/3 cup evaporated cane juice<br />
1/3 cup organic brown sugar (sucunat would work too)<br />
1/2 cup smooth peanut butter<br />
1/2 cup melted coconut oil<br />
1 egg<br />
1/3 cup white chocolate chips<br />
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Combine flour, rolled oats, baking soda, white chocolate chips and salt in medium bowl. In another bowl combine sugars, peanut butter, coconut oil and egg. Scoop dough, roll into ball and flatten on a parchment lined baking sheet. Bake in a 375F oven for 12 minutes.<br />
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These were delicious! Me and Jenn ate a few each then took the rest to Jenn's work at Snakes & Lattes, a board game cafe!Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com8tag:blogger.com,1999:blog-7952758095905618773.post-68828945445821653682014-01-28T19:29:00.001-08:002014-01-28T19:56:09.919-08:00Baked Beaver TailsSo in Canada, we have these flat whole wheat fried dough pastries that are topped with cinnamon, sugar, nutella, and other toppings.<br />
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Jenn and I used to snowboard at Blue Mountain (ON), and at the top of the mountain is one of these huts!<br />
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And that's when we fell in love with a pastry (I'm sure everyone can relate…)<br />
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I was looking up recipes for beaver tails, most of them were deep fried, but we managed to find a baked version. And, oddly enough it was submitted by my Grade 7 French Teacher!…I'm not sure if that's a full circle but it's partway there.<br />
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Onto the recipe!<br />
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We modified a few things! And of course it's not even in the same league as the deep fried version, but it's just as good, and even reminded us of the inside of an old fashioned timbit.<br />
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2 cups whole wheat flour<br />
3 tbsp evaporated cane juice<br />
3/4 vanilla almond milk<br />
1 egg<br />
1/4 cup coconut oil, melted and cooled slightly<br />
2 tsp instant yeast<br />
1 tsp salt<br />
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Combine ingredients for dough, knead until smooth and elastic (7-10 minutes). Let sit, covered 1 hour in a warm place. Form into 6 balls, flatten out into a tail shape, brush with coconut oil and sprinkle cinnamon sugar. Layer on a parchment lined cookie sheet. Bake in a 350F oven for 20-22 minutes.<br />
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Dough before putting in the oven.<br />
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Cinnamon sugarized.<br />
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Toppings! We decided on fruity toppings. First is Apple Crunch (stewed apples - sliced apples, sugar, cinnamon, 1 tsp tapioca starch and coconut oil….heat in a saucepan until apples are caramelized) Spread almond butter onto beaver tail, layer on apples, sprinkle granola on top.<br />
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Blueberry/White Chocolate/Almond (cook blueberries with sugar and 1 tsp tapioca starch until syrupy). Layer on beaver tail, drizzle with melted white chocolate and toasted almond slivers.<br />
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Peanut butter/Chocolate/Banana, (mix 1 tbsp cocoa powder with 3 tbsp peanut butter, and stevia to taste), spread onto beavertail, layer on sliced bananas.<br />
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These were surprisingly good! We made 3 out of the recipe but I suggest you make them thinner and make 6.<br />
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<br />Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com1tag:blogger.com,1999:blog-7952758095905618773.post-53281154550575769272014-01-26T14:50:00.005-08:002014-01-26T14:50:51.507-08:00Okonomiyaki: "Your Choice" Japanese Pancake + BLT SaladJenn lives with 3 roommates, and one of them (Mitsky) is from Japan. We were inspired to make this popular Japanese-style pancake after watching her make a delicious looking one with bacon on top. She told us that Okonomiyaki means "your choice," meaning you can put whatever you like in the pancake, (ie. cabbage - popular choice, carrots, zucchini, bean sprouts, cheese, shrimp, chicken, or bacon) it's super versatile!<br />
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We decided on cabbage, carrots, green onion and bacon. This is a great last minute supper idea, as it has all of the elements of a balanced satisfying meal. You could call it a vegetable fritter although it is a "pancake" the vegetables over power the batter which acts more like a binder.<br />
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We also found inspiration from <a href="http://www.closetcooking.com/2009/05/okonomiyaki-japanese-pancake.html">Closet Cooking</a>; Kevin illustrates a perfect flip method using a plate (if you're making one large pancake as opposed to a few smaller ones.<br />
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Onto the recipe!<br />
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1 cup spelt flour<br />
3/4 cup water<br />
1 egg<br />
Salt<br />
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2/3 cup shredded cabbage<br />
1/4 cup grated carrots<br />
1 green onion, sliced<br />
3 strips bacon<br />
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<u>Avocado Dressing</u><br />
1 avocado, ripe<br />
2 tsp lemon juice<br />
1 tsp Dijon mustard<br />
Dash of Worcestershire sauce<br />
Salt and Pepper<br />
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Blend in a food processor, add water if needed.<br />
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To make pancake: Combine flour, water, egg, vegetables and salt. Pour into oiled non stick pan, layer bacon on uncooked side. Cook 5-10 minutes each side of until golden brown.<br />
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Makes enough for one meal or two snacks!<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-IEfLyMdvh3E/UuU-QXnjwkI/AAAAAAAACeo/oSmE_06FV70/s1600/IMG_7939.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-IEfLyMdvh3E/UuU-QXnjwkI/AAAAAAAACeo/oSmE_06FV70/s1600/IMG_7939.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">batter pre pancake</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-LHN13g3qAmY/UuU-pWJlquI/AAAAAAAACew/s3D0CJ8cBXU/s1600/IMG_7941.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-LHN13g3qAmY/UuU-pWJlquI/AAAAAAAACew/s3D0CJ8cBXU/s1600/IMG_7941.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">drizzled with avocado dressing and chili sauce! </td></tr>
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And with the extra bacon, we decided on a scrumptious BLT salad! (We used the avocado dressing above).</div>
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<tr><td style="text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-OtYYUanq8U4/UuVAHuUOLMI/AAAAAAAACfE/0YA6axPHLic/s1600/IMG_7955.jpg" height="426" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Croutons: bread, olive oil and salt/pepper</td></tr>
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There's apparently this new food trend I was reading about called the "<a href="http://www.thestar.com/life/food_wine/2013/12/26/crack_pie_and_cronuts_are_so_2013.html">crownie???</a>" which is a cookie/brownie that involves almonds and is gluten-free. Well I guess this is just like that!<br />
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Everything is in grams, we used a scale but you can easily convert to cups :)</div>
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100g butter </div>
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100g brown sugar (we used dark)</div>
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150g honey</div>
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100g molasses</div>
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2 tsp finely grated fresh ginger</div>
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2 tsp ground ginger</div>
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1 tsp cinnamon</div>
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1/4 tsp cloves</div>
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2 tablespoons water</div>
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1 tsp baking soda</div>
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100g gluten-free flour</div>
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1 tsp baking powder</div>
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250g almond meal</div>
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3 eggs, lightly beaten</div>
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Heat butter on low in a sauce pan until melted, stir in brown sugar, honey, molasses, ginger, and spices. Combine dry ingredients, then combine with melted butter/sugar mixture. Once combined you will have a batter like consistency, pour into a parchment lined baking sheet. Bake at 340F for 25-30 minutes. It should be spongy and dense, leave to cool. Cut out shapes and ice with royal icing if desired.</div>
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This is just the best thing! In between a cookie and a cake! It's dense and chewy like a brownie but tastes like a spicy gingerbread, which is why we're calling them Gingerbread Brownies. Yum!!<br />
Thanks Jody for the inspiration!</div>
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Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com0tag:blogger.com,1999:blog-7952758095905618773.post-83695671870768138072013-12-21T11:25:00.003-08:002013-12-21T11:34:33.381-08:00Spicy Sticky Tempeh (Simple 5-Ingredient Sauce!!)Oh my goodness! This is the tastiest little marinade, it reminds us of that sweet thai sauce with the chili seeds in it. Usually we just soak our sliced tempeh in soy sauce or just pan fry and season with salt and herbs and call it a dinner. This sauce makes it extra special and can be used for tofu, tempeh and meat proteins as well as veggie stir-frys and as a dipping sauce! When you fry or bake with it it gets sticky and sweet, with a tangy and spicy flavour! Yum!!<br />
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<a href="http://1.bp.blogspot.com/-qpnjKekSNME/UrXmYDJOiWI/AAAAAAAACV8/pYswHzDuVgk/s1600/riceveg1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-qpnjKekSNME/UrXmYDJOiWI/AAAAAAAACV8/pYswHzDuVgk/s640/riceveg1.jpg" width="640" /></a></div>
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1/2 cup organic ketchup<br />
2 cloves garlic sliced/chopped<br />
1/4 cup tbsp honey/agave<br />
4 tsp soy sauce<br />
4 tsp apple cider vinegar<br />
1 tsp salt<br />
2 pinches black pepper<br />
Chili flakes or fresh chill sauce (to taste)<br />
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Simple right?! And so delicious! Combine all ingredients in a small bowl, set aside. NOTE: You'll have lots of sauce leftover if you're only using one block of tempeh. This recipe is enough for two blocks of tempeh or one block plus leftovers for another recipe. If you don't want leftovers just halve the recipe. :) The only thing is you may not have sauce to reserve for frying at the end, in that case add a little extra ketchup/soy sauce mixture to act as the "reserved sauce."<br />
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You'll also need:<br />
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Tempeh (1 block)<br />
Rice<br />
Veggies (any kind will do!)<br />
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Next you're going to slice up and marinate your tempeh!<br />
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<a href="http://3.bp.blogspot.com/-L6Q0MP7S1P8/UrXnA1YjxcI/AAAAAAAACWE/wjYXH8JArX0/s1600/riceveg10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-L6Q0MP7S1P8/UrXnA1YjxcI/AAAAAAAACWE/wjYXH8JArX0/s640/riceveg10.jpg" width="640" /></a><br />
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Leave in marinade/sauce for at least half an hour. Reserve extra sauce in a separate bowl (2 tbsp worth)<br />
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While you're waiting, make the rice! My new favourite way to cook rice: Add rice and water in a pot, add a little extra water (about 1/4 cup) and add in your favourite veggies to cook! (I used chopped carrots) Once rice is done, drain in a strainer and serve! You're only using one pot and it reduces clean up!<br />
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Next fry up your tempeh with some chopped white onions (this is where you use your reserved sauce, right at the end to keep the tempeh from drying out). You may need to add some water or veggie stock to cook the tempeh more thoroughly before adding reserved sauce.<br />
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Set up the rice:<br />
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And serve tempeh over top! Yum! This is seriously one of the best tasting tempeh recipes I've ever made. If you like extra spice, add some chill flakes or hot sauce.<br />
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<br />Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com0tag:blogger.com,1999:blog-7952758095905618773.post-27485329314342374602013-12-15T10:26:00.001-08:002013-12-15T10:41:30.718-08:00'Tis the Season for Nog! (No Dairy)I have fond memories of President's Choice egg nog in those festive looking cartons. Egg nog, hot chocolate and cookies were the reasons to get up on a cold winter's morning. I would drink a glass of egg nog, even diluted with milk and still get heavy stomach pains, it's just so much sugar and fat at once.<br />
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I decided to make a dairy free version, that still has that egg noggy taste! It's lighter and not as sweet but the flavour is so good you don't need a lot of sweet anyways. I was inspired by <a href="https://www.youtube.com/user/RuleOfYum/videos">Rule of Yum</a>, a youtube channel run by Ken who focuses on low carb Paleo friendly eats.<br />
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I've posted about Almond Breeze's coconut/almond milk before, it is my absolute favourite type of non dairy milk, it's richer than almond milk but lighter than actual coconut milk. If you haven't tried it definitely do it works in place of any non-dairy milk.<br />
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<a href="http://4.bp.blogspot.com/-OMF433Yc8GM/Uq3yvQhv-oI/AAAAAAAACVE/HrsgLI8lh-w/s1600/rockyroad12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-OMF433Yc8GM/Uq3yvQhv-oI/AAAAAAAACVE/HrsgLI8lh-w/s640/rockyroad12.jpg" width="426" /></a></div>
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If you're weary about consuming raw eggs, guess what there's an alternative!.........Bananas! They have to be frozen though and thawed slightly. In this recipe you can replace 4 egg yolks with 2 small frozen bananas, or 1 1/2 large frozen bananas.<br />
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3 cups sweetened coconut/almond milk<br />
4 egg yolks<br />
1/2 tsp cinnamon<br />
1/2 tsp nutmeg<br />
2 tsp vanilla extract<br />
2 tsp evaporated cane juice (to taste)<br />
Pinch of salt<br />
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Just treat this like a smoothie recipe, combine all ingredients in a blender, blend on low for a few minutes and voila! You can add your alcohol (brandy/sherry) after blending too.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Pw28HATeY5Y/Uq3zIjNHXJI/AAAAAAAACVM/13vdQuFTszk/s1600/blendy2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://2.bp.blogspot.com/-Pw28HATeY5Y/Uq3zIjNHXJI/AAAAAAAACVM/13vdQuFTszk/s640/blendy2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">frothy frothy</td></tr>
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<a href="http://2.bp.blogspot.com/-9U4FvwEMCjw/Uq3ze5Kz_dI/AAAAAAAACVc/SGby-y7UC48/s1600/blendy1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="460" src="http://2.bp.blogspot.com/-9U4FvwEMCjw/Uq3ze5Kz_dI/AAAAAAAACVc/SGby-y7UC48/s640/blendy1.jpg" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-IBF2S8guQlg/Uq3zYeAlDYI/AAAAAAAACVY/IKOvKJ3XkEs/s1600/happymug2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-IBF2S8guQlg/Uq3zYeAlDYI/AAAAAAAACVY/IKOvKJ3XkEs/s640/happymug2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">extra points for drinking it from a mug!</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-_uH6tboHsK0/Uq3zl1_-VXI/AAAAAAAACVs/EW5Fsah0Rc4/s1600/happymug3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-_uH6tboHsK0/Uq3zl1_-VXI/AAAAAAAACVs/EW5Fsah0Rc4/s640/happymug3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">bird's eye foam, garnished with nutmeg</td></tr>
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<br />Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com1tag:blogger.com,1999:blog-7952758095905618773.post-6054436290188709602013-12-10T09:54:00.001-08:002013-12-10T13:14:58.642-08:00Chocolate Mug Brownie! (GF)I've been meaning to make a chocolatey, (convenient) and magical mug cake for some time now. And guess what it's as easy as you've heard it to be. And it tastes amazing too (if you follow directions to a TEE).<br />
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We got this recipe from <a href="http://glutenfreehelp.info/">Glutenfreehelp.info</a>, recipe link<a href="http://glutenfreehelp.info/20-minute-recipes/gluten-free-5-minute-chocolate-cake-in-a-mug-recipezaar/"> here</a>.<br />
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It used sweet rice flour which we used for these <a href="http://sketch-freeveganeating.blogspot.ca/2013/11/peanut-butter-swirl-sweet-dumplings.html">delightfully adorable dumplings.</a> The recipe said mug cake, this was more like a mug brownie, which was fine on our watch! It tasted kind of like easy bake oven, the flat chocolate cake disc, oh the sense memories!<br />
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Definitely give this a go if you're on the gluten-free train or if you're just curious about mug cakes (like we were :))<br />
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The best thing is you mix everything in the mug! Minimal mess!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-B0a2vv9Pw9k/UqdR_Evl9DI/AAAAAAAACUg/9jes3QhaskM/s1600/IMG_7885.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-B0a2vv9Pw9k/UqdR_Evl9DI/AAAAAAAACUg/9jes3QhaskM/s640/IMG_7885.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our roommate let us use her Dark Chocolate Dreams Peanut Butter oh my gosh! We're in love.</td></tr>
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1/4 cup sweet rice flour<br />
1/4 cup evaporated cane juice<br />
2 tbsp cocoa powder<br />
1 egg<br />
3 tbsp almond milk<br />
2 tbsp oil<br />
1 tbsp Dark Chocolate Dreams Peanut Butter or regular peanut butter<br />
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Mix everything in a 16oz mug (should fit 2 cups or water). Cook in microwave on HIGH for 3 minutes or until cake is cooked through (we have a microwave literally from 1950 so we cooked ours a bit longer.)<br />
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The cake didn't puff up to the top like we saw in some images, that's why we're deeming this more of a mug brownie.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-_FL0hisiwAc/UqdTrsGeCzI/AAAAAAAACU0/Tp6Z4DrXHck/s1600/IMG_7897.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-_FL0hisiwAc/UqdTrsGeCzI/AAAAAAAACU0/Tp6Z4DrXHck/s640/IMG_7897.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprinkle with organic icing sugar :)</td></tr>
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It's fudgey and dense as well as chewy around the edges. Mmmm!<br />
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<br />Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com2tag:blogger.com,1999:blog-7952758095905618773.post-49404343327856692812013-11-16T13:38:00.001-08:002014-08-05T18:44:36.198-07:00Peanut Butter Swirl Sweet Dumplings with Gingery BrothI love these kiwi sisters' (Amy and Julie's) <a href="http://www.youtube.com/user/TheDumplingSisters/feed?filter=2">you</a><a href="http://www.youtube.com/user/TheDumplingSisters/feed?filter=2">tube channel</a> featuring videos of traditional and not-so traditional (Soy flavoured caramel sauce - yum!) Chinese food. You should definitely check them out! They made these tong yuen which are chinese sweet dumplings made with sweet rice flour, they filled theirs with red bean paste, and used coconut milk as the "broth" component. We just had to try these, they were too cute to pass up!<br />
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Jenn and I both have major sweet tooths, it's actually a problem. But we try to limit ourselves to one treat per day. Unless there's chocolate involved, that's a whole other food group...anyways these adorable little sweet dumplings are perfect if you want a dessert but not something too rich or loaded with heavy ingredients.<br />
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I chose to fill them with peanut butter/crushed coconut/sugar mixed instead of red bean paste:<br />
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<a href="http://4.bp.blogspot.com/-E1cTNE09i2M/UofXNrb7V0I/AAAAAAAACTM/vgDhzmutmhQ/s1600/pbc.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-E1cTNE09i2M/UofXNrb7V0I/AAAAAAAACTM/vgDhzmutmhQ/s640/pbc.jpg" height="426" width="640" /></a><br />
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I started rolling these little guys with the pb in the centre but the pb would keep breaking through the dough! That being said, they actually look kind of cool swirled, so they're swirled dumplings now. :)<br />
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Mix together in a medium bowl until it forms a dough (may need to use hands).<br />
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<u>Peanut Filling:</u><br />
1/3 cup peanut butter<br />
1 tbsp evaporated cane juice<br />
Pinch of salt<br />
Handful coconut flakes<br />
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<u>Dumpling Dough:</u><br />
1 cup sweet rice flour<br />
1/2 cup cold water<br />
1 tbsp evaporated cane juice<br />
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<u>Gingery Broth:</u><br />
6-8 slices of ginger<br />
2 1/2 cups water<br />
2 tbsp evaporated cane juice</div>
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Combine filling ingredients, set aside.<br />
Combine ingredients for dough, may have to use hands. Break off a piece of dough, make a patty, spoon a little amount of pb filling (1/2 tsp or so!)<br />
Bring water and ginger to a boil, turn to simmer, add evaporated cane juice. Add dumplings and cook until they float to the top. Serve in a bowl with ginger broth.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-p2naaD4TYJU/UofjwMjO21I/AAAAAAAACT4/6thgk61hmJU/s1600/IMG_7867.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-p2naaD4TYJU/UofjwMjO21I/AAAAAAAACT4/6thgk61hmJU/s640/IMG_7867.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">stacked dumplings sans broth</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-xecKfX0fUKc/UofkBRUCGOI/AAAAAAAACUA/-yqTomaY30s/s1600/IMG_7870.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-xecKfX0fUKc/UofkBRUCGOI/AAAAAAAACUA/-yqTomaY30s/s640/IMG_7870.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pour it in! This broth is a little cloudy because I realized I didn't peel the ginger, if you want a more crystal clear broth, peel that ginger before you put it in the water. :)</td></tr>
</tbody></table>
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Guys, this is hands down my favourite recipe I've ever made for this blog. Please do yourself a favour and make these! They were a delight to make and an even bigger delight to eat! I absolutely loved the texture of the glutinous rice dough and peanut and ginger are own of my favourite combos. I definitely will make these again maybe I'll try the red bean paste as a filling next time! Thank you Julie and Amy yet again for inspiring us! :) We are so on this dumpling train.<br />
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Yum yum yummy!Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com5tag:blogger.com,1999:blog-7952758095905618773.post-68168768629090305532013-11-06T12:12:00.000-08:002013-11-06T12:39:04.810-08:00Japanese Seasoned Rice Balls (Onigiri!) + Giveaway Winner!You guys this is kind of silly! But this next post is the REASON we started blogging in the first place. It was three years ago and Jenn and I were looking at blogs and found a bento box blog. We then proceeded to look at a billion more bento box blogs, yeah we were kind of obsessed. They were just so adorable and little and there were pandas...<br />
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So that's where we discovered Onigiri (a popular japanese rice ball snack), and we were actually planning on making them for our first post ever. But they just fell apart because we used brown rice instead of white sushi rice. Lol trying to make it healthy! I think we used it for sushi <a href="http://sketch-freeveganeating.blogspot.ca/2010/08/in-sushi-mood-avocado-and-cucumber-maki.html">later on</a>. So now we finally get to post them!! Three years in the making people-<br />
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So Onigiri is pretty much like the sandwich of Japan, they sell them everywhere. It's just seasoned rice with a filling inside rice shaped into a ball or triangle or any other shape, and wrapped in nori or topped with sesame seeds/other topping. So simple and so good!<br />
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For the rice the best kind to use is sushi rice! Just cook it based on the instructions and put it onto a cutting board or into bowl, until it gets to room temperature.<br />
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Add salt, vinegar, and sugar if desired, like regular sushi rice, (we only used salt). You could also add sesame seeds if you like!<br />
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This is the super amazing, delicious chicken salad that's really easy to make!<br />
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<tr><td class="tr-caption" style="text-align: center;">Chop up leftover chicken, and vegetables, cook in some soy sauce once chicken is heated up, put in bowl, add mayonnaise, chipotle powder, garlic powder and lemon juice. Holy smokes! You won't be disappointed. If you're wondering what the long thin things are, they're the egg noodles from the leftover chicken.</td></tr>
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For the fillings let your imagination go wild! If it can go with rice then it's a-ok! We filled them with this super amazing chicken salad but there's lots more options!<br />
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<u><b>Filling options:</b></u><br />
Mashed yams w/ soy sauce<br />
Shrimp Tempura<br />
Umeboshi plum (traditional)<br />
Leftover chicken<br />
Peanut Satay chicken<br />
Salmon<br />
Tuna salad<br />
Guacamole!<br />
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Once you have the fillings and your rice, you can commence the assembly:<br />
Wet your hands, take a 1/4 cup of rice and form into a patty, add 1 tsp of filling in the middle, fold patty in half like a pierogi, then shape into a ball.<br />
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I topped mine with sesame seeds and a japanese chili pepper seasoning!<br />
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Makes at least 12 balls.<br />
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<tr><td class="tr-caption" style="text-align: center;">Aren't they just the cutest!</td></tr>
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Adorable! We loved snacking on these through out the day. It's the ultimate portable snack.<br />
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Also, we hosted a giveaway for a copy of our e-book and asked you what you do with avocado!<br />
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The randomly drawn winner is.....coconutandberries! Congrats!! We will send you our <a href="http://sketch-freeveganeating.blogspot.ca/p/ebook.html">Simple Sweets e-book</a> right away! Hope you enjoy the recipes!<br />
<br />Jenn and Jac @ sketch-free eatinghttp://www.blogger.com/profile/15098153709600529170noreply@blogger.com2