GoodFood Meal Kit Review

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Hi Savvys!

I am always on the look-out for new inspiration and new flavours that I can add to my repertoire.  With all of these new meal kit subscription boxes, it is a great way to test new flavours and recipes without having to commit to too many ingredients since they provide you everything you need for the recipes!  I especially love how a lot of these companies have huge discounts for first timers since it allows me to test the different recipes and ingredients out there.

When I saw that GoodFood had a special on their boxes (I paid $24 for 3 vegetarian recipes for 2 people), I knew I wanted to try it out.  Like many meal kit subscription boxes on the market today, they offer fresh ingredients that come with step by step recipe cards.  What sets GoodFood apart from other companies is that they are committed to donating a meal for every meal kit purchased to a local school in need.  I love companies that give back to the communities in which they operate in!

What I would say however is there is still an opportunity to reduce plastic waste associated with these subscription boxes.  Though the plastic does serve as a way to protect the freshness and integrity of the ingredients, I do believe that there are still opportunities to preserve the ingredients without having to use single use plastics.  I do like how some of the ingredients do come in mini plastic containers that I can reuse in the future for home use.  The ice packs also come in handy for road trips and BBQs!

See below for my reviews for each recipe.  Don’t forget to check out the full video and leave your comments!

Now set forth and be savvy!

TheSavvyPantry-GoodFoodSubscriptionReview-CauliflowerQuasedillas-Logo

I don’t think I’ve ever actually had an quesadilla before and am not typically craving it however I chose this as part of my box because I wanted to see for myself what it was like!  This recipe was pretty easy – the longest part was waiting for the cauliflower to roast.  The spices that came with this recipe was actually really tasty and I’d love to use it again for future dishes and other veggies.  It was flavourful and very easy to make.

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Who doesn’t like a baked pasta dish?  I’ve never had mafaldine pasta before but after trying this recipe, I am addicted.  I love the shape – it reminds me of miniature lasagna noodles.  It’s perfect for tomato sauce and the spices were really great as well.  I also like how this was served with green beans to really round out the meal with a serving a veggies. In the future, I probably wouldn’t bake this as cooking it over the stove top was already delicious all on it’s own.

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This recipe actually was a pretty big portion and made enough for 4 servings, which is great value.  I always make Thai curry at home and received a very similar curry paste in the recipe, so this was one of the least exciting recipes for me.  However, I really enjoyed the pairing over red rice since this is something that I never thought to do.  It’s great that I am still able to learn something new!  I also added more veggies that I had in the fridge which was perfect since we were able to have leftovers for lunch the next day.  I also noticed that the tofu was probably frozen beforehand and thawed out due to the chewy consistency.  This is actually a hack a lot of people do, in order to make the tofu more meatier in texture, you can freeze it and that before using!

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

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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!

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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

Nena Skincare Routine

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Hi Savvys!

Happy New year, new you!  If you haven’t already heard of Nena Skincare, let me give you the lowdown on this Canadian company!  Nena Skincare products are made using Glacial Oceanic clay harvested from British Columbia.  The natural properties of oceanic clay make these products great cleansers as they help remove toxins from your skin while tightening your pores and adding back moisture at the same time.

Continue reading below for a review on each product!  Don’t forget to check out my skincare routine using Nena products!

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I am always on the lookout for new facial cleansing products so I was excited to try the Nena Cleansing cream.  Since it’s a cream, it was a bit thicker and creamier than I’m use to, however I did immediately notice the look and smell of the Glacial Oceanic clay within the product.  Because of its creamy and thick consistency, a little goes a long way and it left my face feeling and smelling fresh right after the first treatment!

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According to the directions, the next step in my routine was to apply the clay mask.  The clay mask was a bit runnier than I am used to (since other clay masks tend to be very thick and sticky), however I think prefer this type of texture since it was very easy to apply and again, I didn’t need to much product to cover my face with.  I only had to wait about 5 minutes before the mask dried completely.  And because of the thin texture, it was very quick to wash away, leaving my face feeling super supple and pores looking noticeably smaller.

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I love adding toners to my skincare routine because it just makes my face feel very light and fresh.  The texture is thicker than usual toners and resembles a serum more than a toner.  I like how I can control how much toner I am using and the fresh feeling it leaves on my face.

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The last step to any skincare routine is always a good moisturizer.  When I am feeling too lazy for the full routine, this moisturizer is the only thing I put on.  This moisturizer is thick and creamy and makes my skin feel so soft.  There’s the added bonus of walking around smelling like a spa which means you will feel refreshed and relaxed all day!

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Hope you guys found this review helpful and try out these Nena products.  Since I am trying to be more disciplined with following a skincare routine at least once a day, Nena makes it easy by providing all of the necessary products so I can achieve my new year goals! I love that these are Canadian, cruelty free and use high quality ingredients.

Now set forth and be Savvy!

 

What I Eat in a Day in Zurich

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Hi Savvys!

Since we came to visit Zurich as a tag-along to Sean’s conference (which was in February 2019 FYI!), this meant that I had 1 full day to roam around the city by myself while he was at his conference.  This gave me a chance to check out all of the vegan restaurants I wanted to try in Zurich and re-visit some of the sights we had seen earlier in the week.

See below for all of the food that I ate in a day in Zurich!  It wasn’t much, and to be honest I thought I would have eaten more food.  But Zurich was really expensive so I am glad that the food was very filling.

The first restaurant that I tried was Roots and Friends.  This restaurant was within a 5-minute walk from the train station which was perfect because I was pretty hungry when I arrived in the city.  I arrived around 11 which was perfect because it was right before the lunch rush.  Right after ordering and sitting down, there ended up being a huge line up of people picking up orders to go, so it was nice to get a seat and people watch while I ate my meal.  Though February in Zurich is much milder than in Canada, it was still a bit chilly so I opted for a miso soup (which unfortunately is no longer on their menu according to their website) with a matcha latte on the side.

The soup was wonderfully flavoured with miso but also had a slight Thai curry flavour as well.  It was filled with lots of raw veggies like cabbage and carrots and topped with fresh cilantro and mint.  The matcha latte was the perfect dessert to go alongside my meal and was wonderfully creamy but not too sweet.

After lunch I walked around the city to visit some sights as I made my way over to the popular grocery/department store Co-op.  I wanted to make a trip here because I heard that they had a huge selection of vegan foods (check out my vegan food haul found here) and wanted to bring some treats home.  I probably spent an hour here because it was so nice to explore and discover all of the different foods that they.

On my way to my next destination, I wanted to visit a different Hiltl location (we had visited one on our first day for lunch) just to check out the selection.  I really like this chain since both times I’ve been, they offered different selection of food which is great because it will keep you wanting to visit over and over again.  However, the food is weighted so it does add up pretty quickly.

On my way back to the train station, I wanted to get some ice cream and bring back some dinner to the hotel.  I was happy to have found The Sacred which had a nice vegan ice cream bar at the front as well as a weighted buffet with a great selection of food so that I can bring back to share with Sean.  The front also had a little section where you could purchase soy and vegan products to cook at home.  The owner was super nice and let me sample a few ice cream flavours before I chose the pistachio.  I wish I had a chance to visit this restaurant again because there was so many things I wanted to try.  For dinner, I took home a selection of veggie curries and some almond feta which was delicious.

Hope you guys enjoyed the list of restaurants that I checked out during our visit.  There were so many more that I didn’t get to check out since I only had a few days to explore.  But I will definitely keep a list handy for if we ever visit Zurich again.

Now set forth and be savvy!

Yves Rocher Nourishment Hair Care Routine

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Hi Savvys!

I was so excited to have received the new Yves Rocher Nourishment Hair Care Routine!  I received the 2 in 1 Cream Mask, Shampoo and Rinsing Vinegar.  Continue reading below for a review on each product!

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I’ve never used a nourishing cream before but the directions were self-explanatory.  You could use it as a treatment before your regular hair wash routine, or as a leave in solution after you wash your hair.  I prefer to use it as a treatment before my regular routine, which was convenient because you only have to leave the product in your hair for 10 minutes prior to rinsing it out.  The mask is thick, creamy and a little goes a long way.  I noticed my hair felt softer until my next wash after using the treatment!

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I used the shampoo after the cream mask.  I love that the shampoo has avocado oil in it as it left my hair feeling really soft.  In my usual hair care routine, I tend to only wash my hair after 3 days, with the 3rd day desperate for a wash.  However, with using this shampoo, I found that even on the 4th day my hair was still soft and clean looking.

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I’ve never thought to use a rinsing vinegar before but will definitely consider adding this to my routine in the future.  This vinegar solution left my hair smelling like raspberry for days and in combination with the mask and shampoo, it really left my hair feeling soft and volumized, even after 4 days of no washing.

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Hope you guys found this review helpful.  Overall I really like how these new Yves Rocher products use 95% natural ingredients, are silicone free and vegan.  It’s great to see such large companies making a change with their formulation to adapt to changing demands within the beauty world.

Now set forth and be Savvy!

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

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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!

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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

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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

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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

 

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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!

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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)

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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

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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

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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

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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

Crostini 4 Ways: Caramelized Onions, Mushrooms, Beet and Roasted Tomato

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Hi Savvys,

Welcome to my Vegan Holiday Series! I will be sharing 5 blog posts with you featuring recipes that you can bring to any holiday gathering, whether you are hosting or need to bring to a potluck. The recipes are all easy, can be made ahead and frozen, and of course use all plant based ingredients.

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For the 1st post, I wanted to provide you with a variety of appetizers that will surely please a crowd. I am presenting you with crostini recipes, 4 ways, using white bean dip and hummus but with different tasty toppings. See below for the recipes.

Enjoy! Now set forth and be Savvy!

*Savvy tip on the below recipes, make the dips ahead of time and freeze for later use.

*Savvy tip for the veggies and bread, you can roast all of the veggies at the same time in the at the same temperature and bake the bread when there’s 10 minutes left on the veggies

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Ingredients for Hummus

  • 1 1/2 cups of cooked chickpeas (1 15 oz can)
  • 1/2 of the roasted garlic bulb
  • 1/2 lemon juice and zest
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup tahini
  • 2 tbsp olive oil
  • 1/4 cup aquafaba (the juice from the chickpeas) or water

Ingredients for Caramelized Onions

  • 2 tbsp vegan butter
  • 1 large onion (or 3 smaller ones)
  • 2 cloves of garlic
  • 1/4 tsp salt

Directions for Hummus

  1. To a blender, add the chick peas, half the roasted garlic bulb, lemon juice, zest, salt, pepper and tahini to a food processor
  2. Blend the ingredients in a food processor for about 30 seconds
  3. Stream in the oil and aquafaba until smooth, scraping down when necessary
  4. Set aside until assembly

Directions for Caramelized Onions

  1. Melt the vegan butter in a pan, and caramelize the sliced onions and garlic on medium low for 30 minutes
  2. Periodically stir the onions but let sit so that it can get caramelized. You can stir them in increments of 5 minutes to prevent burning
  3. Just before you take it off the heat, add some salt
  4. Set aside until assembly

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Ingredients for Roasted Tomatoes

  • 1 pint of grape tomatoes
  • 1 clove of garlic, minced
  • 1 tsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp dried basil leaves
  • 1/8 tsp black pepper

Ingredients for Balsamic Glaze

  • 1/2 cup balsamic vinegar
  • boil on medium for 10 minutes until syrupy consistency

Directions for Roasted Tomatoes

  1. Preheat your oven to 400 degress
  2. Cut the tomatoes in half lengthwise
  3. Place the tomatoes on a cookie sheet lined with parchment paper
  4. Add the rest of the ingredients and toss so that tomatoes are fully coated
  5. Roast in the oven for 40 minutes, tossing half way through

Directions for Balsamic Glaze

  1. In a small sauce pan, add the balsamic glaze
  2. Boil on medium for 10 minutes until syrupy consistency
  3. Watch out, it will thicken as it cools down. If it gets too thick, you can add a bit of hot water to thin out

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Ingredients for White Bean Dip

  • 1 12 cup white beans (1 15 oz can)
  • 1/2 of the roasted garlic bulb
  • 1/ 2 lemon juice and zest
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp dill
  • 1/2 tsp chives
  • 1/2 tsp parsley
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/4 tsp black peppers

Ingredients for Sauteed Mushrooms

  • 6 mushrooms
  • 2 cloves of garlic
  • 1 tbsp oil
  • 1/4 tsp rosemary
  • 1/4 tsp thyme
  • a splash of soy sauce/tamari (about 1/4 tsp)
  • 1/8 tsp black pepper
  • 1/8 tsp salt

Directions for White Bean Dip

  1. Add all of the ingredients for the white bean dip into a food processor and blend until smooth
  2. Set aside until assembly time

Directions for Sauteed Mushrooms

  1. Sautee garlic on medium heat for about 2 minutes
  2. Add mushrooms and sautee for 4 mins, adding a splash of water if the mushrooms are getting stuck to the pan
  3. Add the spices and stir for 30 seconds until well combined
  4. Take off the heat and set aside in a dish for assembly

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Ingredients for Roasted Beets

  • 1 beet
  • 1 tsp oil
  • 1/2 tsp salt

Directions for Roasted Beets

  1. Preheat oven to 400 degrees
  2. Cut the beet up into thin slices
  3. Place onto a cookie sheet lined with parchment paper
  4. Toss with the oil and salt
  5. Bake for 40 minutes, tossing half way through

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Ingredients

  • 1 baguette
  • 2 tbsp olive oil
  • Hummus
  • Caramelized Onions
  • Roasted Tomatoes
  • Basic
  • White Bean Dip
  • Sauteed Mushrooms
  • Roasted Beets
  • Balsamic Glaze
  • Mint

Directions

  1. Preheat oven to 400 degrees
  2. Slice the baguette in to thin slices on an angle, about 1/6 of an inch thick
  3. Brush olive oil on both sides, placing them on a cookie sheet
  4. Bake the bread at 400 degrees for 15 minutes, flipping halfway through

Assembly

  1. Hummus and Caramelized Onions
    1. Spread some hummus onto the toasted bread
    2. Top with about 2 tsp of the caramelized onions
  2. Hummus and Roasted Tomatoes
    1. Spread some hummus onto toasted bread
    2. Place 4-6 roasted tomatoes on top
    3. Sprinkle with torn basil
    4. Drizzle with balsamic glaze before serving
  3. White Bean Dip and Sauteed Mushrooms
    1. Spread some white bean dip onto the toasted bread
    2. Top with about 2 tbsp of the sauteed mushrooms
  4. White Bean Dip and Roasted Beets
    1. Spread some white bean dip onto the toasted bread
    2. Top with 4-6 pieces of roasted beets
    3. Drizzle with balsamic glaze before serving

3 Recipes using Eggcitables Egg Alternative | Sushi, Okonomiyaki (Cabbage Pancakes) and Green Onion Pancakes

 

3 Recipes Using Eggcitables Egg Alternative-Logo

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Hi Savvys!

I am always on the lookout for new vegan friendly products to try.  I am a curious person by nature, so when I saw that Eggcitables  had an egg alternative product made with chickpeas, I knew I had to reach out to them so I could try the product myself!

I’ve put together 3 recipes using the Eggcitables egg alternative product and am so excited to be sharing them with you.  These recipes use pantry ingredients and are so delicious.

Comment below to let me know which is your favourite recipe!

Now set forth and be savvy!

Egg Sushi

~makes 1 roll

Ingredients

Rice

  • 1/4 cup sushi rice
  • 1/2 cup water
  • 1 tsp sugar
  • 2 tsp vinegar
  • 1 sushi sheet

Vegan Fried Eggcitables  Egg

  • 1 Eggcitables egg (2 tbsp of mixture and 2 tbsp water)
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 1 tbsp water
  • 1 tsp oil

Directions

  1. Add the rice and water to a rice cooker and let cook until it’s done. Cook the rice a few hours before you need it so it can cool down to room temperature but still be warm for when you assemble.
  2. For the Vegan Fried Eggcitables egg, mix 2 tbsp of the mixture and add 2 tbsps of water.
  3. Add the soy, sugar and extra water to this mixture.
  4. Thoroughly mix until well combined and ensure there are no lumps.
  5. Heat a non-stick skillet on medium high and add 1 tsp of oil.
  6. Evenly coat the pan with the oil and add the egg mixture.
  7. Cook the fried egg like a pancake and roll it when the bubbles stop forming, about 3 minutes.
  8. Turn the heat down to medium and let it cook thoroughly for about another minute. The inside should be fluffy but cooked.
  9. To make the sushi rice, mix in sugar and vinegar into the warm cooked rice. Mix until combined.  Savvy tip, you can use this as the base for easy rice bowls.
  10. To assemble the sushi, lay down a sheet of nori, and evenly lay out the rice on top of the nori sheet, leaving about an inch of nori at the top – this will be where you seal it.
  11. Lay the piece of egg at the bottom of the roll, and roll it into a sushi roll. Seal it by brushing some water onto the exposed nori and roll over it to make a seal.
  12. Cut into 6 equal pieces . It’s easiest to cut with a bread knife.  Dip the blade in water to prevent the rice from sticking to the blade.
  13. This can be eaten immediately and can be kept in the fridge for up to 2 days.

Okonomiyaki

~makes 6 pancakes

Ingredients

BBQ Sauce

  • ¼ cup ketchup
  • 3 tbsp vegan worsteshire sauce
  • 2 tbsp mushroom saue
  • 1 tbsp sugar

Cabbage Pancakes

  • 1 Eggcitables egg (2 tbsp of mixture and 2 tbsp water)
  • 3/4 cup flour
  • 1/2 cup water
  • 2 cups shredded cabbage
  • 2 green onions sliced
  • 1 tsp oil

Directions

  1. For the BBQ sauce, mix the sugar, vegan oyster sauce (also known as mushroom sauce), vegan worcestershire sauce and ketchup. Set aside.
  2. For the cabbage pancake batter, mix the 1 eggsitables egg alternative, flour and water until it forms a smooth batter.
  3. Add your sliced cabbage and green onion and mix until all of the veggies are evenly coated.
  4. Heat 1 tsp of oil on a non-stick skillet over medium heat.
  5. Add about 1 cup of the cabbage mixture and cook for about a minute before flipping.
  6. Cook for a minute on the other side (adjust cooking time based on heat and color of the pancake)
  7. Serve with the BBQ sauce drizzled on top.

Green Onion Pancakes

~makes 4 pancakes

Ingredients

All-purpose soy dipping sauce

  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • 1 tbsp sesame oil
  • 1 tsp dried garlic
  • 1 tsp dried chives
  • ½ tsp dried red onion
  • ½ tsp driedginger

Scallion Pancakes

  • 1 Eggcitables egg (2 tbsp of mixture and 2 tbsp water)
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cup water
  • 1 cup finely chopped scallion, about 10 stalks
  • ½ tsp salt
  • 1/8 teaspoon Chinese five spice powder , optional
  • 1 tsp oil

Directions

  1. For the sauce, mix all of the sauce ingredients in a jar. You can use fresh herbs in place of the drived but I always have dried on hand so I like to use that up when I can.
  2. For the scallion pancakes, in a large mixing bowl, mix together the flour, salt, five spice powder, and the green onion.
  3. Add the egg alternative and water and mix to combine.
  4. Ensure all of the green onion is coated in batter.
  5. Heat 1 tsp of oil on a non-stick skillet over medium to high heat.
  6. Add enough batter so that it forms a large pancake, about 1 cup of batter (but make sure it’s not too thick, it should be thicker than a tortilla but thinner than a pancake)
  7. Cook the pancake for 1 minute on each side.
  8. Cut into quarters to serve.

Toronto Vegandale 2019

TorontoVegandale2019

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Hi Savvys!

I was so happy to attend this year’s Vegandale in Toronto.   I had attended last year and was so excited to see the different vendors this year.  Entry this year was $10 for early birds and $15 at the door.  There were lots of brands that had booths such as Daiya, Silk, Yves and Magnum offering full sized free samples – you definitely got your money’s worth.

 

 

Like last year, we brought our own reusable bags, containers, cutlery and water bottles to ensure we were reducing the amount of waste that tends to be produced at these types of food festivals.  And like last year, Vegandale came equipped with a refillable water bottle station with cold water for both you and your furry friend!

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I also enjoyed seeing so many restaurants having their own booths as well, such as Fresh and Planta Burger.   It was great to see so many local restaurants offering their specialties off their menus.  We had ordered the Southwest Burger from Planta burger with their truffle fries – my absolute favourite and served crispy with ketchup!

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I also made my annual trip to the Good Rebel to stock up on some vegan staples like soy curls and TVP.  I love that they now offer shipping across Canada so I can stock up all year round.  Definitely check out their website!  They offer a wide variety of vegan products, from pantry staples to frozen products, such as Beyond Meat sausages.

Last year the event was held on both Saturday and Sunday but this year it was only held on Saturday, which did make the line ups a bit lengthy.  We waited especially long at Ital Vital for about 15 minutes, but it was well worth it.  We enjoyed their Jerk with rice and sides.  Luckily we brought our own containers because we packed it up and ate it for dinner at home!

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I look forward every year to Toronto Vegandale where I can explore and be inspired by all of the loca vendors.  It seems like this festival is getting bigger and bigger every year and I can’t wait to see what it has in store for years to come.  Don’t forget to check out my video to see the experience.

Now set forth and be savvy!