Month: April 2020

Vegan Dalgona Style Coffee with Matcha | Coconut Whip and Aquafaba

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TheSavvyPantry-VeganDalgonaCoffeeMatchaAquafabaCoconutMilk-Title

Hi Savvys,

With social distancing and more time to play around in my kitchen as a result, I have finally hopped onto the Dalgona coffee train and I am glad that I did!  When I first made this the traditional way wit 1:1:1 ratio of water, coffee and sugar for my husband, I was so excited to see how quickly it whipped up and how delicate the result was.  I don’t drink coffee so the treat was all for him but I also wanted to indulge myself.  I have seen lots of people do this with matcha powder, however usually with egg whites.  Here is my vegan version, made 2 different ways!  I would also consider this “recipe” a pantry staple since I always have these ingredients on hand.

The first way is with aquafaba, which I always have in the freezer.  This was the first version I made and was delighted with the foam it created.  Though it isn’t as thick as the coffee version, it still did the trick.  It also didn’t seem as creamy but more airy which meant it didn’t feel over indulgent.

The second way to make this is with coconut milk.  As all vegans know, you need to let your can of coconut milk sit in the fridge overnight before whipping this up.  I have to say, the coconut version is my favourite since it provides the same fluffiness as the coffee version and feels like you are eating mouse for breakfast.

Both versions are great to whip up any time, however the aquafaba has the advantage of already being in your freezer and thus is a pantry staple, where as you need open up a whole can of the coconut milk which means you will need to make a huge batch of this stuff or use the remaining milk for a smoothie/curries later, so it’s really up to your preference.

Hope you guys enjoy these versions.  Now set forth and be savvy!

TheSavvyPantry-VeganDalgonaCoffeeMatchaAquafabaCoconutMilk-Title-Aquafaba

TheSavvyPantry-VeganDalgonaCoffeeMatchaAquafaba (4)

Ingredients

  • 2 tsps sugar
  • 1 tsp hot water
  • 4 tbsp aquafaba, chilled in the fridge
  • ½ to 1 tbsp of matcha powder (depending on your preference)

Directions

  1. Place the sugar and water in a small bowl to dissolve while you proceed onto the next step
  2. Place the aquafaba in a bowl/container and whisk until frothy, about 1 minute – you will know it’s ready when it is light and fluffy, almost like egg whites
  3. Add the matcha powder and sugar mixture, whisk for another 30 seconds or until it is well incorporated
  4. Serve over your favourite non-dairy milk

TheSavvyPantry-VeganDalgonaCoffeeMatchaAquafabaCoconutMilk-Title-CoconutMilk

TheSavvyPantry-VeganDalgonaCoffeeMatchaAquafabaCoconutMilk (12)

Ingredients

  • 2 tsps sugar
  • 1 tsp hot water
  • 4 tbsp coconut milk, chilled in the fridge
  • ½ to 1 tbsp of matcha powder (depending on your preference)

Directions

    1. Place a full can of coconut milk in the fridge overnight (or for 30 minutes if you forgot to do this step)
    1. The next morning, place the sugar and water in a small bowl to dissolve while you proceed onto the next step
    1. Open the can of chilled coconut milk and scoop 4 tbsps of only the coconut cream from the top of the can and place in a bowl/container and whisk until frothy, about 30-45 seconds
    2. Add the matcha powder and sugar mixture, whisk for another 10-15 seconds or until it is well incorporated
    3. Serve over your favourite non-dairy milk

Murad Environmental Shield Review

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TheSavvyPantry-MuradEnvironmentalShield-Title

Hi Savvys,

I was so excited to receive the new Murad Environmental Shield skincare line for testing purposes and review.  I’ve heard lots of great things about this brand and was even more delighted to hear that they are cruelty free.  I used these products for 2 weeks to see what kind of changes it make to my skin.  My favourite product I received was the eye serum as it made the circles under my eyes lighter and made my eyes overall feel brighter.  I also really like the packaging and the easy to use pumps which allows for minimal waste and optimal control.

Continue reading below for the full review on each product.

Now set forth and be savvy!

TheSavvyPantry-MuradEnvironmentalShield (1)

TheSavvyPantry-MuradEnvironmentalShield-EyeSerum

I love eye creams and am always looking for a new product to try.  I loved how thin and non greasy this product is.  I applied it under my eyes and it absorbed right away.  I also really like that there is no scent especially since it’s on my face.  I am quite sensitive to smells and appreciate that this was easy to wear all day.

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TheSavvyPantry-MuradEnvironmentalShield-BrighteningSerum

I find as I age, my skin is starting to get a bit grey and dull in color. I love that after the first application, it made a difference to the complexion of my skin by making it look brighter and even.  I also love how easily it is to pump into my hand.  I will definitely be using this serum in the future because I found it to be very effective.

 

TheSavvyPantry-MuradEnvironmentalShield (3)

TheSavvyPantry-MuradEnvironmentalShield-SpotCorrectingSerum

As I get older, I am realizing that I must care for my skin and have it age as gracefully as I can.  I was excited to try this on specific parts of my face to see what kind of a different it would make.  I liked how this serum feels light on my skin and is also light smelling.  However, I didn’t really notice any changes to my skin tone after 2 weeks of usage.  My skin however may be too young for this product so I am gifting it to my mom to see how she likes it.

TheSavvyPantry-MuradEnvironmentalShield (5)

Vegan Lentil Stuffing

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TheSavvyPantry-VeganLentilStuffing-Title

Hi Savvys,

It is Easter weekend.  Though we may be social distancing, self-isolating and not seeing our families this weekend, this doesn’t mean that you can’t celebrate within your own household!  Stuffing is the dish that I usually make for all of my family’s holiday parties, and this weekend I still plan on making it even though it’s just going to be me and my husband.  What I love about stuffing is though it is only eaten during the holidays, it can actually be enjoyed all year round.  The way I make my stuffing can be a meal in itself, packed full of protein, vegetables and flavour.  This recipe uses lentils however it would be tasty with smoked tempeh as well.  Serve with your choice of vegan gravy.

TheSavvyPantry-VeganLentilStuffing (4)

I hope you guys are staying safe and still enjoying the long weekend.  Definitely give this recipe a try, even if you may be eating a lone this Easter.  You can always freeze the leftovers or have it as a meal prepped meal for the week!

For more vegan holiday recipes, check out the below links:

Now set forth and be savvy!

TheSavvyPantry-VeganLentilStuffing (1)

Ingredients

  • 1 tbsp oil
  • 1 small onion, diced
  • 1 1/2 cups of diced carrots, about 1 large carrot
  • 1 ½ cups of diced celery, about 3 stocks of celery
  • 1 cup diced mushrooms of your choice
  • 1 can of lentils – I use frozen lentils I boil myself, so about 1 ½ cups
  • 4 cups of bread, diced (can use any type of bread you have on hand, I used a mixture of the ends of raising bread and French bread)
  • 1 cup of vegetable stock or water
  • 1 tbsp dried parsley
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper

Directions

  1. Preheat oven to 350 degrees
  2. In a large skillet, heat the oil over medium heat
  3. Add the onion, carrots and celery and sautee for about 6 minutes
  4. Add the mushrooms and cook for another 2 minutes
  5. Add the lentils to the mixture and mix until combined
  6. Add all of the bread and stir until the bread is fully mixed in with the stuffing mixture
  7. Add the vegetable stock or water along with all of the herbs and spiced
  8. Cook for another 5 minutes until all of the liquid is absorbed, take off the heat
  9. Coat the bottom of a 9 x 12-inch baking dish with oil and pour all of the mixture, spreading evenly
  10. Bake at 350 degrees for 30 minutes – the top should be nice and golden
  11. Serve immediately with vegan gravy – is also great frozen