Vegan Dalgona Style Coffee with Matcha | Coconut Whip and Aquafaba

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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!

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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

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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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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!

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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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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.

 

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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.

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Vegan Lentil Stuffing

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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.

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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!

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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

Vegan Layered Pantry Brownies

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Hi Savvys,

It’s a crazy time out there right now!  I want to start off by saying that I hope you and your family are safe at home and practicing social distancing.  Naturally my husband and I are home bodies so staying at home for the 3rd week has been quite pleasant – we are fortunate enough to still have our jobs and are able to work from home.

Practicing social distancing (or more, physical distancing) means that I’ve had to reduce the number of trips I make to the grocery store.  That compounded by the fact that I have more free time at home now (since I’ve cut my commute down to 0% and can no longer go to the gym), I’ve had a lot of free time on my hands to explore my pantry and become inspired again.

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This is how I came up with these vegan layered pantry brownies a.k.a quarantine brownies.  I started off by reviewing what ingredients I had in my pantry that I hadn’t touched in a while (and when I say a while, I mean probably 6 months to a year) and then googling what I could make with it.

These vegan layered pantry brownies were born out of boredom and a necessity to use up old ingredients in my pantry.  I also admittedly have been snacking a lot more so I wanted to make these brownies slightly healthier by omitting the traditional sugar filled condensed milk and filling it with a chickpea batter instead.  I also didn’t have enough graham crackers so half of the crust is made from ground up ice cream cones, though you can skip that part!

I hope you guys like this recipe and feel inspired to explore your pantry during this time.

Now set forth and be savvy!

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TheSavvyPantry-VeganLayeredPantryBrownies-Title-GrahamCrust

Ingredients

  • 1 ½ cups graham cracker crumbs
  • ½ cup vegan butter, melted

TheSavvyPantry-VeganLayeredPantryBrownies-Title-ChickpeaBatter

Ingredients

  • 1 ½ cup chickpeas (about 1 can)
  • ½ cup tahini
  • ¼ cup quinoa flour (or whatever flour you have on hand like oats or almond)
  • ½ cup aquafaba (reserve chickpea water)
  • ¼ cup maple syrup
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla

TheSavvyPantry-VeganLayeredPantryBrownies-Title-MixIns

Ingredients

  • 1 cup unsweetened coconut shreds, reserving about 2 tbsps
  • 1 cup butter scotch chips, reserving about 2 tbsps
  • 1 cup dark chocolate chips, reserving about 2 tbsps
  • ½ cup chopped nuts of your choice (pecans, peanuts, walnuts, almonds etc)

Directions

  1. Preheat oven to 350 degrees
  2. Mix the melted butter and graham cracker crumbs in a bowl.
  3. Press into the bottom of a 9 x 9 baking dish.
  4. Mix all of the chickpea batter ingredients in a blender until smooth, scraping down the sides.
  5. Using a spoon, mix all of the mix in ingredients into the blended chickpea mixture
  6. Pour the mixture onto the crust
  7. Mix the reserved mix ins together and sprinkle on top of the chickpea mixture
  8. Bake for 30 minutes
  9. Let cool for minimum 20 minutes before digging in

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

 

Neutrogena Bright Boost Review

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Hi Savvys,

I received the full Neutrogena Bright Boost skincare line from Chickadvisor for review.  This line includes products for a full skin care routine including a scrub, serum, moisturizer and SPF moisturizer.  See my youtube video for the full review and routing!  Continue reading below for the review of each product.

Now set forth and be savvy!

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I really like this scrub.  It has a mild smell and is also very mild on my skin.  It isn’t abrasive at all which is great because I find scrubs usually make my face turn red after using them because of the harshness of the scrubs.  I also like that it went on in a light layer and washed off very easily.  They do recommend only using this 2-3 times a week, so you will have to find another daily cleanser to complete this routine.

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I love serums because they are often times very light and make my skin feel fresh and plump.  I did notice that this serum is quite thick, but liquid enough that my skin was able to absorb it very quickly.  I also liked that it didn’t leave my hand feeling sticky which is great because my face didn’t feel sticky either.  I would definitely recommend this as a daily serum.

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I love how thick and creamy this moisturizing gel cream is.  The container itself made it seem very luxurious even though Neutrogena is an everyday commercial brand.  Upon opening the container, there is a protective plastic lid inside with a handle for easy application and to prevent the cream from going all over the container’s lid.  I also really liked that this had a light smell and made my skin feel very hydrated.  I am actually using this as a night cream because I use the SPF moisturizer as a day cream.

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I absolutely love that this moisturizer is SPF 30.  It is so important to have SPF in your daily moisturizer to protect our skin from the harsh rays of the sun.  Most moisturizers I’ve seen contain max SPF 15 so I was thrilled to see that this came in SPF 30.  Even though the SPF is stronger, surprisingly it didn’t smell too strongly of SPF.  It also didn’t leave my hands or face feel too greasy and the scent is almost non existent.  I would recommend this as a daily moisturizer.

Amoda Superfood Latte Review

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Hi Savvys!

I was so excited to have received some of Amoda’s new Superfood Lattes!  These lattes come in single serve pouches that are ready for any hot liquid of your choice.  These lattes do not contain any fillers, any artificial flavours, no added sugars and are all naturally vegan.

I love that these lattes are made with high quality ingredients and include adaptogens to give you wellness and balance in every cup.  Check out their website to discover the curated ingredients that are paired with each flavour to help compliment any lifestyle.

They also offer a subscription box for those tea lovers, or to gift to a tea lover in your life!  Don’t forget to check it out on their website as well.

See below for my full review on each flavour.

Now set forth and be savvy!

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I had the Brainiac Chai first thing in the morning to help me get started and motivated for my day of cleaning up.  As the tea box recommended, I mixed it with some hot water.  The first thing I noticed was that there was a very nice aroma as I mixed it with my hot water.  There were really nice notes of chai and coconut.  The appearance of the actual powder was not what I was used to since it was more brown in color, kind of like hot chocolate, but it was also clear and transparent enough that I could see the bottom of my mug.  The flavour was very mild and a touch bland – in the future I will try it with coffee since it recommends that as well.  I suspect this would be really tasty in a plant-based milk as well.  Since I don’t usually have caffeine in my diet, I really liked how the caffeine gave me energy without overwhelming my senses, which is typically what happens when I have lots of caffeine.

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The next tea that I had was the Matcha Glow.  This is probably my favourite of the three and will definitely incorporate this into my weekly routine.  I had warmed up some plant-based milk over the stove top and added the Matcha powder.  I whisked it well until it was well combined.  I found that the powder dissolved really nicely and quickly into the warm milk.  I also really liked the color and specs of Matcha in the drink.  The flavour was rich, almost like a dessert and would go well with a baked good on the side.  The tea does mention that there is a coconut base however I did not taste it – I think I would try it with a coconut milk to see how the flavours are enhanced and go together.

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I tried the Golden Hour tea after lunch.  I had also mixed it in some warmed-up plant-based milk and really liked the golden color to my drink as well as how well it mixed into the liquid.  The turmeric and coconut flavours really balanced each other out.  I did not notice any after taste, however I think the flavours would be more pronounced if I added some maple syrup to it as well.  This does taste like something I would make at home using ingredients in my pantry, which is great because the flavours and ingredients are very clean.

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Schmidt’s Lavender and Sage Natural Deodorant Review

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Hi Savvys,

I recently received Schmidt’s new Lavender + Sage Natural deodorant for review from Chickadvisor and wanted to share my thoughts!

If you’re new to the world of natural deodorants, they often come in different formats and states.  Some come as crystals, roll on liquids or even solid forms.  They are also free of aluminum-based ingredients which have been shown to cause cancer, while still maintaining its effectiveness at keeping you feeling and smelling fresh.  Schmidt’s natural deodorants are also made with essential oils and plant extracts, making it the ultimate natural deodorant.

Upon opening the deodorant, I immediately felt a sense of calmness and relaxation from the lavender and sage essential oils found in the product itself.  I love the smell of lavender and found that the sage helped balance it out really nicely.  This deodorant comes in a solid stick format and the directions do say that you need to warm it up a bit to soften the oils.  After warming it by letting it touch my skin for a few moments, I did find that it did glide on chalky and left a residue behind.  However, after running it over a few times with the applicator, the residue absorbed right into my skin.

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I also wanted to find a deodorant that would leave me smelling fresh after a full working day as well as my work out, since I work out at least 3 times a week after work.  I usually do find that natural deodorants fall short of keeping me protected after the 8-hour mark, however this one did leave me feeling fresh even after my workout into my shower.

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Finally, I love that these products are cruelty free, Leaping Bunny Certified and Certified Vegan.  It makes me happy to see high quality products available and accessible for those who are concerned with living a sustainable lifestyle.

Hope you guys enjoyed this review!

Now set forth and be savvy!

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!

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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