Simple Vegan Banana Bread

TheSavvyPantry-SimpleVeganBananaBread-Title

Hi Savvys,

I always have bananas on hand for smoothies, oatmeal bowls and to eat on toast.  I rarely ever have bananas in the freezer because we always eat them all up before they go bad.  However, every now and then, usually when we go on vacation, I end up having to freeze some bananas for a later use to prevent them from going bad and wasting them.

Of course, the best thing to make with frozen over ripened bananas is a banana bread!  My vegan banana bread was created out of pure necessity to use up the odd bananas that I throw into the freezer.  This loaf uses minimal ingredients and uses butter soy milk in place of oils.  I like to use this recipe as a base for other loafs, such as a chocolate chip banana bread, chocolate banana bread and even a carrot and banana bread – recipes to come soon!

This bread is spongy, has the perfect amount of sweetness and is really moist.  Enjoy this for breakfast, as an afternoon pick me up or even as a dessert after dinner.  Hope you enjoy my simple vegan banana bread below!

Now set forth and be savvy!

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Ingredients

  • 1 flax egg (1 tbsp ground flax seed and 3 tbsp hot water)
  • 1/3 cup unsweetened soy milk
  • 1 tbsp apple cider vinegar
  • 3 ripened bananas
  • ½ cup sugar
  • 1 1/4 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt

Directions

  1. Preheat oven to 350 degrees
  2. Make your flax egg by mixing the ground flax seeds and hot water in a bowl, set aside
  3. Make your butter soy milk by combining the apple cider vinegar to the unsweetened soy milk in a bowl, set aside
  4. Mash the bananas in a medium sized bowl and mix in the sugar until absorbed
  5. In a large bowl, mix the flour, baking soda, baking powder, cinnamon and salt with a spatula
  6. Mix in the flax egg and the butter soy milk into the banana and sugar mixture
  7. Add the wet ingredients into the dry ingredients and fold until just combined, do not over mix
  8. Grease a loaf pan with coconut oil if it is non stick (skip this step if it’s a non-stick pan)
  9. Pour the batter into the loaf pan
  10. Bake for 50-60 minutes, testing with a toothpick at 50 minutes to ensure the center is cooked

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Vegan Dalgona Style Coffee with Matcha | Coconut Whip and Aquafaba

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

Green Goddess Grilled Cheese

Green Goddess Green Cheese

Hi Savvys!

I am so excited to be posting my first ever sponsored post!  This Green Goddess Grilled Cheese recipe is sponsored by Emborg Canada (@emborgcanada) and features their new line of vegan cheeses.  I received 2 styles of sliced cheese: cheddar and mozzarella.  As soon as I first opened my package and saw the mozzarella slices, there were so many ideas for recipes running through my head that I knew I had to make a post about it.

The Savvy Pantry Green Goddess Grilled Cheese

The cheese: the slices are sturdy, holds up well when grilled in a sandwich and is gooey when you bite into it.  The main ingredient is coconut oil but it does not taste like coconut at all.  It has the familiar saltiness from dairy mozzarella and is just as versatile.  I used 4 slices for this recipe and was pleasantly surprised that you could also re-seal it, meaning I could use the remaining slices for another day.

 

 

 

Since we are getting ready to leave on vacation for our holiday break, this recipe was inspired by the ingredients that I had to use up before we left.  Full of fresh herbs on top of sourdough bread (from my freezer) and sautéed king oyster mushrooms, this grilled cheese is hearty and so satisfying.  Feel free to change up the bread, the type of mushroom and the ratio of herbs.  It will taste just as good!

The Savvy Pantry Green Goddess Grilled Cheese

Enjoy, set forth, and be savvy!

Recipe makes 6-8 sandwiches

Prep Time: 20 minutes

Cook Time: 10 Minutes

Ingredients

Green Goddess Sauce

  • 1 handful each parsley, cilantro and basil
  • 1 bunch of green onion, roughly sliced
  • 2 garlic cloves
  • Juice from 1 lime
  • ¼ cup avocado oil
  • ¼ tsp salt
  • ¼ tsp black pepper

Sauteed King Oyster Mushroom

  • 2 tsp oil
  • 1 package king oyster mushroom, sliced thinly (170 grams)
  • 1 tsp balsamic vinegar
  • 1/2 tsp dried oregano
  • ½ tsp granulated garlic
  • Salt and pepper to taste

Sandwich

  • 1 package Emborg Mozzarella style cheese
  • 8 slices of your favourite bread
  • ¼ cup vegan butter (I used vegan Becel)

Directions:

For the Sauce:

Throw all of the sauce ingredients into a blender (or food processor) and blend until smooth.  Scrape down and process again to make sure all of the ingredients are well blended.

For the mushrooms:

Add oil on medium high to a grill/frying pan.  Once the oil is hot enough (test by adding 1 slice of mushroom and if it sizzles, it’s ready), add all of the sliced mushrooms.  Try to place them in a thin layer and try not to overlap (it’s ok if you do!).  Let it cook for 2 minutes.  Using a wooden spoon, sautee the mushrooms so they lie on their other side, and add the rest of the ingredients.  Cook for another minute (make sure all of the balsamic vinegar has cooked off).  Turn off heat and set aside for sandwich assembly.

Assembly:

Lay out all of the bread on a cutting board (you may have to do 4 slices at a time, 2 sandwiches at a time).

Spread about 1 tbsp green goddess sauce onto 4 slices of the bread.  Arrange the mushrooms evenly on the remaining 4 slices of bread.  Add a slice of Emborg Mozzarella style cheese onto each of the mushroom slices.  Place the green sauce sliced bread on top of the cheese sliced bread, with the sauce on top of the cheese.

Using the same pan you cooked the mushrooms in (mainly because I’m lazy and try not to dirty too many pans), place on top of your stove on medium low.  Butter 1 side of each sandwich with about ½ tbsp. of vegan butter (or as much as you want).  Carefully take a sandwich and place the buttered side onto the hot pan.  Butter the other side of the sandwich with another ½ tbsp. of vegan butter.  After about 2 minutes (be careful not to burn!), flip and cook for another minute or so (until you are satisfied with the brownness).

Set the sandwiches back onto your cutting board and let rest for a minute before slicing into it.  Enjoy!  If you have leftover green goddess sauce, use as dipping sauce or use in another recipe (be Savvy)!

The Savvy Pantry Green Goddess Grilled Cheese

 

2 Meal Prep Breakfast Recipes using Eggcitables Egg Alternative – Chipotle and Garlic & Chive Flavours

TheSavvyPantry-MealPrepBreakfastEggcitables-Title

Hi Savvys!

With Veganuary upon us and of course it being a new year, I wanted to share 2 easy vegan meal prep recipes you can make for breakfast that is healthy, full of nutrients and most importantly easy to make. These recipes use the new Chipotle and Garlic & Chive flavours that Eggictables recently launched.  I’m loving how versatile these flavours are and how easy the egg alternative product is to use.

For more recipes using Eggcitables Egg Alternative, check out my blog post here.

Hope you guys enjoy these recipes.  Don’t forget to tag me on Instagram @thesavvypantry and leave a comment below!

Now set forth and be savvy!

TheSavvyPantry-MealPrepBreakfastEggcitables-Chipotle

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Ingredients

~recipe below is for 1 sandwich

  • 2 tbsp of Eggcitables Chipotle flavour egg alternative
  • 2 tbs of water
  • ½ tsp grapeseed oil (or any neutral tasting oil)
  • 1 strip of bacon tempeh (optional)
  • 1 English muffin
  • 1 tbsp salsa (homemade or store bought)
  • 1 avocado
  • 1 tbsp vegan plain yogurt or vegan sour cream (I used sour cream from Tofutti)

Directions for Egg mixture

  1. In a small bowl, mix the Eggcitables Chipotle flavour egg alternative with the water
  2. Add the oil to a non-stick frying pan over medium heat
  3. Add the mixture and cook for about 4 minutes, folding the mixture onto itself so that it is roughly the shape of the English muffin and flipping halfway through
  4. Once cooked, set aside
  5. If you are using the bacon tempeh, cook it now according to the directions on the package

 Directions to assemble Sandwich

  1. Toast the English muffin (optional)
  2. Starting from the bottom layer, add the salsa on the bottom of the English muffin
  3. Place a few slices of avocado
  4. Place your cooked Eggcitables Chipotle egg on top
  5. Break the tempeh bacon in half and place on top of the egg
  6. Finish by placing a dollop of plain yogurt or sour cream on top of the tempeh
  7. Place the top of the English muffin on top
  8. Enjoy!

TheSavvyPantry-MealPrepBreakfastEggcitables-GarlicChive

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Ingredients

~makes 24-34 mini quiches

  • 1 cup Eggcitables Garlic & Chive flavour egg alternative
  • 1 cup water
  • ½ cup soy milk (or non dairy milk of your choice)
  • 1 tbsp grapeseed oil (or any neutral tasting oil)
  • 1 garlic clove, minced
  • 2 mushrooms, diced
  • 1 cup packed spinach
  • 1 roma tomato, diced
  • 2 green onion, diced
  • ¼ tsp pepper
  • ¼ tsp salt

 Directions

  1. Pre-heat over to 375 degrees
  2. In a large bowl, mix the Eggcitables egg alternative with the water and soy milk. Set aside
  3. In a large skillet, heat 1 tbsp oil over medium heat
  4. Add the garlic clove and sautee for 1 minute
  5. Add the diced mushrooms and sautee for 2 minutes
  6. Turn off the heat and add the spinach. Keep mixing the mushroom and spinach mixture until the spinach is completely wilted
  7. Add the mushroom and spinach mixture to the bowl with the wet ingredients
  8. Add the diced tomato, green onion and pepper and mix well
  9. Pour the batter evenly into a 24 mini muffin tray
  10. Bake for 30 minutes

3 Giftable Vegan Sweet Treats: Toffee Crackers, Chocolate Covered Pretzels and Gingerbread Energy Bites

TheSavvyPantry-3GiftableSweetTreats-Title

Hi Savvys,

We’ve made it through a month of vegan holiday recipes!  With this final video, I wanted to share recipes that had a dual function: dessert and a gift.  These are so addicting because of their sweet and salty quality, so be sure to make a big batch to giveaway and the snack on at home!

Hope you guys enjoyed the recipes in this series.  Leave a comment below on what you’d like to see in the new year.  Now set forth and be Savvy!

TheSavvyPantry-3GiftableSweetTreats-ToffeeCrackers

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Ingredients for the Toffee Crackers

  • 1 sleeve of saltines
  • 1 cup of vegan butter
  • 1 cup brown sugar
  • 1 cup dark chocolate, melted
  • ½ cup shredded coconut
  • 1 tsp sea salt

Directions for the Toffee Crackers

  1. Pre-heat oven to 400 degrees
  2. Line a baking sheet with parchment paper – this step is vital
  3. Lay out the saltine crackers in 1 single layer over the parchment paper
  4. Melt the butter in a pot and let it come to a bubble
  5. Add the brown sugar and mix, allowing the mixture to come to a bubble, about 5 minutes
  6. Take off the heat and pour over the layer of saltines
  7. Bring a small pot half filled with water to a boil
  8. Place a small heat safety dish on top of the pot.  Once the pot comes to a boil, reduce heat to medium low
  9. Fill the dish with the chocolate and melt gently, stirring constantly
  10. Once all of the chocolate is melted, pour over the caramel mixture
  11. Sprinkle with the shredded coconut and sea salt
  12. Bake for 10 minutes
  13. Let cool, and separate the saltine crackers

TheSavvyPantry-3GiftableSweetTreats-ChocolateCoveredPretzels

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Ingredients for the Chocolate Covered Pretzels

  • 24 large pretzels
  • 4 candy canes
  • 1/2 cup chocolate

Directions for the Chocolate Covered Pretzels

  1. Place the candy canes in a food processor and pulse for 10 seconds so that you still have some large pieces of candy cane
  2. Fill a small pot halfway with water. Place a small bowl on top (ensuring that the bottom of the bowl does not touch the water), and place the chocolate in the bowl
  3. Bring the pot of water to a boil and slowly melt the cholate over medium heat, stirring constantly until smooth
  4. Line a baking sheet with parchment paper.
  5. Dip one side of the pretzel in the chocolate and sprinkle some crushed candy cane on the chocolate
  6. Set on parchment paper to dry, about 3 hours

TheSavvyPantry-3GiftableSweetTreats-GingerbreadEnergyBites

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Makes 24

Ingredients for Gingerbread Energy Bites

  • 20 dates
  • 1 cup pecans, 1 cup walnuts
  • 1 tbsp chia seeds
  • 1 tbsp flax seed
  • 1 tbsp hemp seeds
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  • 1 tbsp maple syrup
  • 1 tbsp molasses
  • ½ tsp cloves
  • ¼ tsp salt

Directions for Gingerbread Energy Bites

  1. Place all ingredients into a food processor
  2. Mix until the mixture sticks together when you pinch it, about 2 minutes
  3. Scoop into small balls and roll out with your hands

3 Vegan Holiday Mains: Pot Pie, Lentil Loaf with Cranberry Orange Sauce and Pumpkin Barley Risotto

 

TheSavvyPantry-3VeganHolidayMains-Title

Hi Savvys,

Welcome to the 3rd post in my Vegan Holiday Series!  I will be sharing with you 3 easy mains that you can impress any guest!  All of these recipes take 30 minutes or less to prepare which is always great during this hectic time of year.  I’m excited to share with you my pot pie made easier with store bought pastry, a lentil loaf with homemade cranberry orange sauce and a pumpkin barley risotto that is so creamy that you’re guests won’t even realize it’s made with barley!

Hope you guys enjoy these recipes! Now set forth and be Savvy!

TheSavvyPantry-3VeganHolidayMains-PotPie

Ingredients for the Pot Pie

  • 1 cup of soy curls (you can substitute beans or tofu if you cannot find soy curls)
  • 1 tbsp butter
  • 1 cup of leek, sliced
  • 1 clove of garlic, minced
  • 1 carrot, diced
  • 1 celery stock, diced
  • 1 potato, diced
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup flour
  • 1/2 cup soy milk
  • 1 1/2 cup of water
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/4 cup bunch of parsley, chopped (about 2 tbsp fresh parsley chopped)
  • 1 premade crescent roll dough (Pillsbury is vegan, though it does contain palm oil so it’s debatable)

IMG_20191116_203204

Directions for Filling of Pot Pie

  1. Pre-heat oven to 350 degrees
  2. Put the soy curls into a large bowl and cover with water to hydrate – set aside
  3. In a large sauce pan, heat the butter and cook the leeks and garlic over medium heat until fragrant, about 1 minute
  4. Add the diced carrot and celery and cook for another 3 minutes
  5. Add the potatoes and dried spices and cook for 4 minutes (if using fresh parsley, do not stir in yet)
  6. Add a splash of water if the veggies seem dry and are sticking to the bottom of the pan
  7. Add the flour and coat all of the veggies until you don’t see any raw flour left
  8. Add the soy milk and water and mix until well incorporated.  You will notice that a thick sauce is starting to form
  9. Drain the soy curls by squeezing out all of the excess water.  Add the soy curls to the pot along with the frozen peas and corn
  10. Mix until well combined.  Take off the head and add the parsley and mix into the mixture.

Directions for Assembling Pot Pie

  1. Pour the mixture into a 10-inch pie dish
  2. Arrange the premade pastry dough on top of the mixture so it creates a crust
  3. Bake, covering the top with a baking sheet (to not burn the pastry dough) for 40 minutes
  4. Uncover and bake for 10 minutes to brown the top

TheSavvyPantry-3VeganHolidayMains-LentilLoafwithCranberryOrangeSauce

Ingredients for the Lentil Loaf

  • 3 flax eggs (3 tbsp flax seed, 9 tbsp water)
  • 1 tbsp butter
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 2 carrots, diced
  • 1 package 222g mushrooms, diced
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp sage
  • 1 tbsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp thyme
  • 2 cups packed chopped kale
  • 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 2 tbsp ketchup
  • 2 cup brown lentils
  • 1 cup quinoa

Ingredients for the Cranberry Orange Sauce

  • 1 bag of cranberries (340 g)
  • 1/2 cup sugar
  • 1/2 cup maple syrup
  • the zest and juice of 1 orange
  • 1/2 cup of water (you want 1 cup of liquid when combined with the orange juice)

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Directions for the Lentil Loaf

  1. Preheat your oven to 350 degrees
  2. Prepare the ingredients for the flax egg and set aside
  3. Heat the butter on medium heat and cook the garlic and onions until fragrant, about 2 minutes
  4. Add the carrots and cook for another 4 minutes
  5. Add the mushrooms and all of the dry spices and cook for 2 minutes
  6. Add the kale, soy sauce, ACV and ketchup and cook until the kale is wilted, about 1 minute
  7. Take off the heat and add the mixture to the food processor along with the lentils, quinoa and flax eggs
  8. Pulse until well combined, but do not puree completely as you will need to texture in order for it to hold up
  9. Line a loaf pan with parchment paper and add loaf mixture to the pan
  10. Bake for 60 minutes with a cookie sheet covering to prevent burning

Directions for the Cranberry Orange Sauce

  1. Add all ingredients to a pot and simmer with the lid ajar on medium heat for 30 minutes
  2. Blend half the mixture in a food processor, and add to the other half of the sauce to get a chunky consistency
  3. You may also blend the entire mixture in a food processor if you like your cranberry sauce to be well blended

TheSavvyPantry-3VeganHolidayMains-PumpkinBarleyRisotto

Ingredients for Pumpkin Barley Risotto

  • 4 1/2 cups stock or water
  • 1 tbsp vegan butter
  • 2 cloves of garlic, minced
  • 1 onion, chopped
  • 1 cup barley
  • 1 cup pumpkin puree
  • 2 cups packed spinach
  • 1/4 cup nutritional yeast
  • 1/2 cup vegan parm
  • 1 tsp thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg

IMG_20191116_205726

Directions for Pumpkin Barley Risotto

  1. Bring the stock/water to a simmer in a small pot, and keep in on low while you prepare the remaining ingredients for the barley risotto
  2. Add the butter to a large dutch oven and cook the garlic until fragrant over medium heat, about 1 minute
  3. Add the onions and cook for 3 minutes
  4. Add the barley and coat in the onion and garlic mixture
  5. Add pumpkin puree and mix well into the barley mixture until well combined
  6. Turn heat down to medium low and add ½ cup of the warm broth/water to the barley mixture and stir. Let sit and stir for 4 minutes until absorbed.  With the barley risotto, you do not need to tend to it the entire time so you can periodically stir as you add in more liquid
  7. Continue adding ½ cup broth at a time to the barley mixture and stirring until all of liquid is absorbed, covering the pot with the lid ajar after each time you add the liquid to allow the barley to soak the broth up
  8. After all of the liquid is added and absorbed, take off the heat and add the spinach and remaining spices and stir to combine.
  9. Optional: Top with more vegan parm

3 Vegan Holiday Sides: Scalloped Potatoes, Kale & Roasted Beet Salad and Red Wine Vinegar Green Beans

TheSavvyPantry-3VeganHolidaySides-Title

Hi Savvys,

Welcome to the 2nd post in my Vegan Holiday Series!  Today’s post will be sharing with you 3 easy sides that are traditionally found at holiday functions, only they’re made vegan.  Components of this recipe (roasted beets) as well as the entire recipe itself (scalloped potatoes) can be made ahead and frozen.

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Hope you guys enjoy these recipes! Now set forth and be Savvy!

TheSavvyPantry-3VeganHolidaySides-ScallopedPotaotes

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Ingredients for Scalloped Potatoes

  • 3 cloves of garlic, minced
  • 1/4 cup vegan butter
  • 1/4 flour
  • 3 cups soy milk
  • 1/2 cup vegetable broth
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 10 small white potatoes (how ever many fit within your dish)
  • 1 large pie dish or baking dish (the size you would usually use to make lasagna with)

Directions Scalloped Potatoes

  1. Pre-heat oven to 400 degrees
  2. To prepare the sauce, sautee the butter and garlic over medium heat until fragrant, about 2 minutes
  3. Add the flour and whisk into the butter mixture until a paste forms, cooking for about 1 minute
  4. Slowly add the soy milk and vegetable broth into the flour mixture so that it thickens, about 5 – 7 minutes
  5. Ad the remaining spices and stir into the sauce, set the sauce aside to cool
  6. To prep the potatoes, peel all of the potatoes.
  7. Using a mandolin (or using a knife), slice 1/8 inch thick slices.
  8. Now the sauce should be fairly cool to handle.  You will place each slice of potato into the pot with the sauce to ensure all of the slices are evenly coated with sauce
  9. Oil the bottom of a pie dish
  10. Transfer each coated slice of potato into the pie dish, arranging so that they overlap.  Add extra sauce between each layer of potato so that the potatoes cook evenly and do not dry out
  11. Bake for 60 minutes, covered (I just put a cookie sheet on top), and uncovered for 20 minutes
  12. This can be frozen and baked for a later use.

TheSavvyPantry-3VeganHolidaySides-KaleRoastedBeetSalad

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Ingredients for the Salad

  • 2 beets
  • 1 tsp oil
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 6 cups of kale, chopped
  • 1 apple, sliced
  • 1/4 cup pumpkin seeds

Ingredients for the Dressing

  • 1 tbsp Dijon mustard
  • 1/2 cup oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 1/4 tsp black pepper
  • 1/8 tsp salt

Directions for Kale & Roasted Beet Salad

  1. Preheat your oven to 400 degrees
  2. Peel the beets and slice into bite sized pieces. Toss in oil, salt and pepper
  3. Roast for 35 minutes, flipping halfway through
  4. As the beets are roasting, prepare all of your ingredients for the dressing.
  5. In a jar, mix the Dijon mustard and oil and until it becomes emulsified (it will look like a thick sauce)
  6. Add in the rest of the ingredients and mix until well combined. Set aside in the fridge.
  7. To assemble the salad, place the kale at the bottom of a large serving bowl. Massage about 1 tsp of oil into the kale so that it becomes slightly wilted
  8. Top with 1 sliced apple (of your choice, I like honeycrisp) pumpkin seeds and the roasted beets
  9. Drizzle with the salad dressing (start with half to taste) and toss.
  10. Add more salad dressing if desired

TheSavvyPantry-3VeganHolidaySides-RedWineVinegarGreenBeans

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Ingredients Red Wine Vinegar Green Beans

  • 1/4 cup chopped hazelnuts
  • 2 cloves of garlic, minced
  • 1 tbsp oil
  • 1 lb green beans, trimmed and washed
  • 1 tsp herb de Provence
  • 1/2 tsp salt
  • 1 tbsp water
  • 2 tbsp red wine vinegar
  • 2 tbsp chopped parsley
  • Optional: balsamic glaze (recipe found in a previous post here)

Directions Red Wine Vinegar Green Beans

  1. Roast the chopped hazelnuts over medium heat for 5 minutes, constantly stirring to prevent burning
  2. You’ll know the nuts are well roasted when they start to be come fragrant. Set aside in a bowl
  3. Sautee the garlic in the oil over medium heat for about 1 minute
  4. Add the green beans and toss in the garlic and oil mixture, about 1 minute
  5. Add the spices and a splash of water to keep the beans from drying out, cooking for about 5 minutes
  6. Turn the heat up to medium high and splash in the vinegar and cook until evaporated, about 2 minutes
  7. Take off the head and toss in the chopped parsley and half of the roasted hazelnuts
  8. Serve on a wide plate, drizzling the top with balsamic glaze and the rest of the hazelnuts right before serving

Cauliflower Wings and Fiesta Bean Dip | Frank’s Red Hot VoxBox

Califlower Wings and Fiesta Bean Dip

TheSavvyPantry-FranksRedHotCauliflowerWingsandDip_Pin

Hi Savvys!

I received Influenster’s VoxBox for Frank’s Red Hot Seasoning and Fiesta Bean Dip complimentary for review purposes.  I know right away that I wanted to make recipes that would serve a crowd.  I am so excited to finally be posting my buffalo cauliflower wings, with a twist using the Frank’s Red Hot Seasoning.  The Fiesta Bean Dip goes perfectly alongside this and can be easily made into tacos!  Of course, drizzle over top with my ranch dressing and you can surely please a crowd!

Let me know how you like these recipes.

Now set forth and be Savvy!

FranksRedHotBeanDip-Logo

Ingredients

  • 1 package medium-firm tofu, drained (454 g)
  • 1 can red kidney beans (about 2 cups)
  • ½ tsp salt
  • Juice of 1 lime
  • 1 tbsp nutritional yeast
  • 1 package Frank’s Red Hot Fiesta Bean Dip

Directions

  1. Drain the extra firm tofu and crumble into a food processor
  2. Add the kidney beans , salt, lime juice nutritional yeast and Fran’s Red Hot Fiesta Dip seasoning to the food processor with the tofu
  3. Blend in the food processor until smooth.
  4. Transfer the mixture to a baking dish and bake at 350 degrees for 20 minutes.
  5. Let cool before serving tortilla chips and veggies

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Ingredients

~makes 4 portions

  • 1 head of cauliflower, cut into bit sized pieces
  • ½ cup flour
  • ¼ cup potato starch
  • 1 tsp parsley
  • 1 tsp granulated garlic
  • 1 tsp Frank’s Red Hot Seasoning
  • ¾ cup of water
  • 1 tbsp oil

Directions

  1. In a large bowl, mix flour, potato starch and spices together
  2. Add in the water and oil and mix until well combined
  3. Throw in your cauliflower pieces into the batter and mix until well coated
  4. Lay out a piece of parchment paper on a baking sheet and lay out the coated cauliflower
  5. We will be baking the wings this twice.
  6. For the first bake, bake at 400 degrees for 20 minutes, flipping halfway through
  7. For the second bake, remove the cauliflower from the tray and dump back into the remaining batter
  8. Stir to coat and bake again at 400 degrees for 15 minutes

VeganRanchDressing-Logo

~makes about 1 cup of dressing

Ingredients

  • 1/3 cup raw hemp heart seeds (you can also use pumpkin seeds as a substitute)
  • 2/3 cup boiled water (still hot!)
  • 1 teaspoon garlic powder
  • ½ teaspoon dried ground mustard
  • ¼ teaspoon salt
  • 1 teaspoons onion powder
  • 2 tablespoon apple cider vinegar
  • 2 tbsp water
  • 2 tbsp non-dairy milk
  • 2 tbsp grape seed/avocado oil
  • 2 tsp dried parsley
  • 2 teaspoon dried dill
  • 1 teaspoon dried chives
  • 1 tsp nutritional yeast
  • ¼ tsp celery seed
  • ¼ tsp black pepper
  • ¼ cup mayo

Directions

  1. To make the dressing, mix all of the ingredients in a blender on high for 30 seconds
  2. Serve alongside the cauliflower wings
  3. Can be stored for up to a week

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Bertolli Influenster VoxBox Review

Bertolli Influenster VoxBox Review

Hi Savvys!

I was so excited to have received the Bertolli Influenster VoxBox because 1. I love free stuff and 2. I love it even more when it’s food.  I knew exactly what I wanted to do with the sauce as soon as I got it in my hands.

I had made the Avant Garde Vegan meatball recipe and had it all frozen, waiting to be used for a special occasion.  This was that special occasion.

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Like with all premade foods, I always like to add my own flare by adding extra ingredients to it.  For this sauce, I had started with some sautéed cherry tomatoes, king oyster mushroom and of course spinach (for all of the extra leafy green goodness).

The sauce:  I was so amazed by the flavour of this jarred sauce.  I had chosen the Olive Oil and Garlic sauce and wow did it have a lot of flavour.  I am usually skeptical when it comes to pre-made garlic sauces because I usually find the garlic flavour underwhelming.  The garlic here was subtle, but you definitely knew it was there. The olive oil also added lots of depth and umami to the sauce.

The meatballs: It was easier to make than I had expected, though you do need a good couple of hours free before you embark on this task.  It is well worth it though because it can easily serve 8 people so you will have plenty in the freezer for future use.  The meat balls are very meaty in texture, almost like pork meat balls, and the flavour is just like any Italian meat ball you would typically imagine.

Overall I would highly recommend both the sauce and the Avant Garde recipe.  They go perfectly well together and feels like an authentic Italian meal (at least to me anyway).  I’m so happy I have left overs during the week because it is true comfort food without being too heavy!

Comment below on if you tried the Avant Garde recipe as well as the sauce and let me know your thoughts!

Now set forth and be Savvy!

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Ingredients:

This recipe serves about 4 portions

  • 1 tbsp oil
  • 1 pint cherry tomatoes, sliced
  • 1 package king oyster mushrooms, sliced (about 6 large mushrooms)
  • 1 handful of baby spinach
  • 1 jar of Bertolli Olive Oil and Garlic pasta sauce
  • About ¼ of the Avant Garde Vegan Meatball recipes

Directions:

  1. Heat the oil in a pot over medium to high heat.
  2. Add the cherry tomatoes and let them fry for about a minute.
  3. Add the sliced king oyster mushrooms, stir it with the mushrooms so that they touch the pan (instead of just sitting on top of the mushrooms), and let fry for about a minute.
  4. Reduce the heat to medium and add the tomato sauce, spinach and meatballs.
  5. Cover and let simmer for about 8 minutes on medium low.
  6. Serve over your favourite pasta!

*I received the Bertolli VoxBox from Influenster complimentary for review. All thoughts and comments expressed my own.

Spicy Gochujang Cabbage Soup

Spicy Gochujang Cabbage Soup

HI Savvys!

Even though spring is right around the corner, I love a big bowl of soup any time of year.  This spicy cabbage soup is super easy, favourful and filling!  Feel free to change up the ingredients based on what you have on hand.  Adding kimchi and rice cakes would also be delicious!

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It is important to include the gochujang paste and the cabbage as this make the base of the soup.

This soup can be kept in the fridge for up to a week, and frozen for 3 months.

Check out my video below which features this recipe!

Now set forth and be savvy!

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Ingredients

Makes 6 – 8 portions

  • 1 tbsp avocado oil (or any light tasting oil you have)
  • 1 onion, chopped
  • 1 clove of garlic, minced
  • 1 pkg shiitake mushrooms (117G), sliced
  • 1/2 large green cabbage, sliced into bit sized pieces
  • 2 carrots, diced
  • 1 large zucchini, diced
  • 1 broccoli head, diced with the stem as well
  • ¼ cup gochujang
  • 1 pkg smoked tofu (117G), diced
  • 5 cups water
  • 1 tbsp tamari (or soy sauce)

Directions

  1. Set a large pot on the stove on medium-high heat.
  2. When the pot is hot, sautee the onion and garlic in the avocado oil for a minute until fragrant.
  3. Add the mushrooms and continue to sautee for another minute.
  4. Add the cabbage, carrots, zucchini and stem of the broccoli and continue to sautee again for 2 minutes. If you notice the veggies getting stuck to the bottom of the pot, add a splash of water.
  5. Add the broccoli florets to the pot along with the gochujang. Coat all of the veggies in the paste.
  6. Add the smoked tofu, water and tamari.
  7. Cover the pot and bring up to a boil. Once the pot is boiling, turn the heat down to medium low and let simmer for 20 minutes.
  8. Enjoy!

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