French Onion Soup

This one is a way-back-play-back for me, and I fully intend on making it at least once in the next week. I posted this 6 years ago in my old blog, and I can guarantee that it will be as delicious of a recipe now as it was back then. ;) Though, I unfortunately no longer possess these French Onion Soup bowls... 

French Onion Soup

Ingredients:

• 1 medium yellow onion *let's be real though, this works best with 2 onions*
• 2-3 cloves of garlic, minced
• 2 large, or 4 small, slices of French bread
• About 1 cup grated marble cheese *update - this would work well a sharp cheddar...*
• 1 tbsp red wine vinegar 
• 2 cups beef broth *better yet, 1.5 cups broth + 1/2 cup red wine*
• Salt & pepper to taste
• Extra virgin olive oil (2 tbsp for the pan, 1 tbsp for bread)
• 1 tsp butter
• 1 tbsp unbleached all-purpose flour
• 1 tsp sugar

Method:

• Slice the onion in half from top to bottom (from the root tip to the stem) Place one half cut side down on a cutting board, and cut the tip of the stem off of the onion. Peel off the skin, and slice the onion into very thin slices. Do the same with the other half.
• Heat the 2 tbsp extra virgin olive oil and 1 tsp butter in a pan over medium heat.
• Add the onions once the butter has melted, and cook the onions for about 10 minutes.
• Add the garlic and continue to cook for another 5 minutes until floppy and lightly golden.
• Sprinkle the onions with the sugar and salt. Cook for 30 minutes, stirring frequently, until the onions are a light shade of brown. Keep the heat at just under medium so you do not burn the onions. Burnt onions will result in a very bitter soup.
• While the onions are cooking, place the beef broth in a pot and simmer over low heat until the onions are ready.
• Once the onions are lightly browned, add the flour and cook (stirring constantly) for 1 minute.
• Pour the onions into the beef broth. Add the red wine vinegar, and salt and pepper to taste, stir and bring to a boil. Stir, while boiling, for 2 minutes.
• Reduce heat to just under medium, and allow to simmer while covered for 30 minutes. Stir every 5 minutes.
• 5 minutes before the soup is done, set the oven to broil on high. Lightly brush each piece of bread with a little bit of extra virgin olive oil, and place under the broiler until lightly toasted. Set the toast aside.
• When the 30 minutes is up, while still on the heat, add about 1/4 cup grated cheese to the soup and stir until combined.
• Pour the soup into 2 French onion soup bowls (oven safe, sort of shallow, and has a handle) until the bowl is just over half full.
• Break the toast into smaller pieces, and place on top of the soup, pressing down lightly. Don’t allow the bread to be completely covered, just about half way submerged in the soup.
• Sprinkle the remaining 3/4 cup of grated cheese over each of the bowls, and cook under the broiler until the cheese is bubbly and turning brown.
• Serve immediately.
• Note: Careful when removing from the oven and serving. Because you eat the soup out of the same bowl that goes into the oven, you may want to serve this on a heat-resistant place mat. Don’t touch the bowl right away.

Cinnamon and Brown Sugar Apple Butter

This was easily one of my favourite things to make when I first started really getting into cooking. This stuff is so incredibly simple, and is an old recipe I posted on my first blog about 6 years ago. So this one doesn't get lost in the internet of the past - here's my take on a delicious, autumn scented apple butter. :) 

Cinnamon and Brown Sugar Apple Butter

Ingredients:

• 2 apples (I LOVE Fuji apples, or Golden Delicious… So this is what I used, however, don’t be afraid to use your favourite type!)
• 2 tbsp orange juice
• 1 tbsp freshly squeezed lemon juice (please, do not used pre-bottled stuff for this…)
• about 50 ml lightly packed brown sugar (you can adjust this to your tastes, but I suggest keeping this quantity.)
• 1/4 tsp each vanilla and maple extract (use pure vanilla extract, as the artificial stuff tastes like garbage.)
• 1/2 tsp ground cinnamon
• Dash each of ground cloves, nutmeg and allspice (note: a “dash” is 1 ml, not a “pinch” or “sprinkle”)

Method:

• Cut the tops and bottoms off of the apples, and peel each apple.
• Cut each apple into halves, then quarters, then dice into little chunks.
• Place all ingredients in a deep sauce pan over medium to high heat for about 15 minutes. This step is finished when the majority of the liquid has evaporated.
• Remove from heat, and put all contents into a blender.
• Blend until smooth apple sauce consistency. (Start off blending slowly, scraping down the sides with a spatula every 10 seconds or so, then gradually increase the blending speed.)
• Return the contents to the sauce pan, and cook on low heat, stirring occasionally at first (then constantly after the first 15 minutes) for about 25-30 minutes, until no longer watery like apple sauce.
• When it is finished, it will still be a bit soft, but once it is cooled it will have more of an “apple butter” consistency.
• When finished, remove from sauce pan and place into a glass jar or an air tight container, and store in the fridge.
• This apple butter is best used within one week.

BBQ Sauce

I'm back! After almost 2 years since my hiatus! 

Man, a lot has changed... But I've decided to give this food-blog thing a try again. We'll see how it goes! Either way, even if it's not long-lived, this will become an archive of delicious food. (I hope.) 

I've decided to re-start this blog by going into my back-up of "old blog" recipes, mainly to re-post because I no longer have access to my old blog. 

Here's one of many to come. 

This is an oldie, but a goodie, and is a barbecue sauce that can be used on any type of meat or non-meat dish. 

Nikki's BBQ Sauce

• 1/2 cup ketchup
• 1/4 tsp Worcestershire sauce
• 1/2 tsp dry mustard powder
• 1 tsp red wine vinegar
• 1 tsp garlic powder
• 1/8 tsp roasted red pepper flakes
• 1 tsp chili powder
• 1/2 tsp cayenne pepper
• 1 tbsp maple syrup
• pinch sea salt and black pepper
• 1 tbsp mustard
• 1/2 tsp Tabasco sauce
• pinch ground cinnamon

Method:

• Mix all ingredients together in a bowl, and allow to sit in the fridge (covered) for about an hour so the flavours get a chance to mingle. Then it’s ready to use however you like!
• When baking chicken, I would set the oven to 350 F, and place the chicken breasts in a glass baking dish that’s been lightly sprayed with cooking spray. I'd cook the chicken for about 15 minutes, then brush on some of the sauce. Cook for another 15 minutes, then brush on another thin layer of sauce. Then I let the chicken cook until it’s done, and brush a little more sauce just before serving.

[Coming Soon!]

I haven't forgotten about this blog... I've just been very busy with life! I will have some delicious posts soon as soon as I pull my mind together! :)

Pumpkin Spice Latte Scone

Pumpkin Spice Story: 

(Scroll down to skip my story and head right to the recipe if you're really hungry...)

I walk through the doors of Starbucks, eagerly anticipating my first sip of that delicious toffee-nut mocha, and stare longingly at the bakery section knowing that I cannot indulge in any of the treats. Then I see it: the Pumpkin Scone. My heart skips a beat, and my palms start to feel clammy... Had this been a few years ago, I would have ordered at least three to munch on through-out the day at work. But now, I cannot, for I am a vegan. And Starbucks baked goods are not vegan-friendly. 

Scones have long been a favourite of mine. In my old blog, I had several scone recipes - lemon scones, chocolate scones, mocha scones... Always enjoyable! The secret to a good scone is as simple as cold butter. But what is a vegan to do when they can't have butter, and refuse to use vegan butters or margarines? Well, the answer is simpler than I thought: cold coconut oil. 

Yep, that's right! It's as simple as scooping some coconut oil into a little cup, and sticking it in the fridge to harden for a few minutes prior to cutting it into the flour when making the dough for your scones. 

So here - I present to you my recipe for the Pumpkin Spice Latte Scone: 

Pumpkin Spice Latte Scone

Ingredients for the Scone: 

• Roughly 2 cups of flour - I used 1.5 cups of spelt flour, and just under 1/2 cup of coconut flour. 
• 1 tbsp baking powder
• 1/4 cup coconut sugar (or brown sugar)
• Spices: 2 tbsp cinnamon, 1/4 tsp cloves, 1/2 of a whole nutmeg freshly grated, 1" of fresh ginger grated
• About 1/2 tsp salt
• Just under 1/2 cup coconut oil, allowed to harden in the fridge
• 3/4 cup pumpkin puree (not pumpkin pie filling!)
• 1/4 cup vanilla almond milk (you can use any type of non-dairy milk you like)
• 1 tbsp vanilla extract

Method: 

• Line a baking sheet with parchment paper and set aside, and pre-heat your oven to 425 F. 
• Combine flour, baking powder, sugar, spices, and salt in a bowl, and sift together. 
• Using a large spoon or fork, "cut" the hardened oil into the dry ingredients. Don't stir/mush the oil into the dry parts, but "stir" it while cutting through each chunk of oil. You want the resulting texture to be somewhat crumbly. 
• Add in the pumpkin puree, almond milk, and vanilla extract. Stir everything together just until combined, and then roughly form it into a dough with your hands. 
• Slowly form a ball with the dough, and press it into the middle of the lined baking sheet. Flatten the dough into an oval or circle shape, about 2" thick. Smooth out the sides and any cracks with your fingers. 
• Take a little bit of almond milk, and smooth over the dough as a "wash" for the outer layer. 
• Take a sharp knife, and cut down the middle of the circle. Then across the other way, and so on until you have 8 pie-slice shapes in your circle of dough. 
• Bake on the middle rack of the oven for about 20 minutes. Check the sides/bottom of the scones - if they are lightly browned, then it's time to take them out! All ovens are different, so mine were't lightly browned until the timer hit 25 minutes. Stick a knife in the centre of one scone - they're ready when the knife comes out clean. If they are not ready, just stick them back in the oven and check at 5 minute intervals. 
• When done, remove from the oven and allow to cool. Then, get working on the frosting! 

Glaze/Frosting Ingredients: 

• 1 cup icing sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 of a whole nutmeg freshly grated
• 1 packet of instant coffee (I used a Starbucks VIA packet)
• 1/2 cup vanilla almond milk
• pinch of salt
• 1 tbsp coconut oil

Method: 

• Mix it all together! The glaze should be runny, but not pure liquid. If it's too thin, just add a little more sugar. If it's too thick, add a little more almond milk. 
• Once the scones are cooled, using a spoon - spread or drizzle (depends how much glaze you want on them...) about 1-2 tbsp of the glaze onto each scone. Then, sprinkle the scones with some chopped walnuts and pumpkin seeds. Place in the fridge to cool for 10 minutes. 
• Once cooled a bit, drizzle another 1-2 tbsp of the glaze over the topped scones, and place back in the fridge to fully harden (give them about an hour - I know, I know... You want to eat them, and I feel you... But just wait! It'll be worth it, I promise!)
• Now, your last step is simply this: eat, and enjoy! I like to have my scone with a nice vanilla latte. :) 

Since I'm rushing posting this - I've only got one pictures to share - I'll try to update this later on though! :) 

Sweet, Spicy Autumn Flavours... I love!

Tangy Green Smoothie

Typically I enjoy grey, cool mornings. This morning, I needed a bit of a pick-me-up that went beyond the typical cup of coffee though... So I blended up a sweet and tangy smoothie to lift my spirits! :)

Tangy Green

Ingredients: 

• 1 small frozen banana
• 1 small-medium sized mango
• Juice of one orange
• 1 tsp vanilla extract
• 1 big handful of spinach and/or baby kale (I used both for this one)
• Extra water if your juiced orange doesn't cover all ingredients

Method: 

• Blend, and enjoy! :) 

Buddy kept me company as I drank my breakfast on the balcony. <3

Protein-Packed Pumpkin Spice Latte

In case you don't know, Starbucks is introducing their Fall favourites early this year. Namely, the Pumpkin Spice Latte. 
Before going vegan, this would have been like an early Christmas for me. I get giddy at the thought of Autumn flavours because it's my favourite season, and the smells and tastes of all things pumpkin make my tummy smile...
Unfortunately, they use condensed milk in their pumpkin spice latte syrup, so I can no longer enjoy this beverage while staring out at the crisp foliage turning to a bright collage of crimson and orange.
So what is a girl to do? Make her own, that's what.

This is a favourite of mine because it tastes exactly like what a pumpkin spice latte should taste like (minus the questionable orange colouring...)

Here's my (protein-packed) pumpkin spice latte! This particular one is cold, because I like it that way at the end of the summer... But you can heat up the milk to make it a hot one!

Protein-Packed Pumpkin Spice Latte

Ingredients:

• 1 cup vanilla almond milk
• 1 scoop vanilla protein powder (I use Sun Warrior for this - it gives a creamy flavour and texture - the protein powder is also optional, and you can make this without if you want!)
• 1-2 tsp cinnamon (I heavy up on this because I love cinnamon, but you may want less)
• 1/2 tsp freshly ground nutmeg (pre-ground is fine)
• 2 shots of espresso (I still use the Starbucks espresso because, well, it's good!)
• Optional: 1/4 tsp of powdered ginger and 1/8 tsp of ground cloves. I don't always add this, and I didn't this time around, but it does make a nice little "something extra" in the flavour. 

Method: 

• If making cold, just mix all ingredients together in a blender or protein shaker cup, and then serve over ice! 
• If making hot, mix all ingredients except the espresso in a sauce pan and warm until your preferred drinking temperature is reached (alternatively, if you have an espresso machine at home - you can just steam your almond milk - and froth it - and then pour 3/4 of it into a mug. Then, mix the spices and protein powder with the espresso and other 1/4 of the heated almond milk, stir until combined, and then pour into your mug of frothy goodness...)

mmm...

Smokey Vegan Cheddar Mac'N'Cheese

I've toyed around with this recipe for a while - usually incorporating cashews as the nut base for this "cheese" sauce. It usually tastes great, but there was always something that just didn't cut it for me. Until, I met - Brazil Nuts! 
The light taste of the Brazil Nut compliments the smokey flavour perfectly for this sauce, and I've got to add - this is more of a "gourmet" mac'n'cheese, not even remotely like the neon boxed stuff we all know from our childhood...
No soaking is required for this recipe, so it's easy to quickly whip it up for a quick and easy dinner!

Smokey Vegan Cheddar Mac'N'Cheese

Ingredients:

• 10 Brazil Nuts
• Just enough water to allow them to float around a little bit in the blender (bullet blender is best for this)
• 4 tbsp nutritional yeast
• 1/2 tsp Himalayan pink salt (or whatever salt you like!)
• 1-2 drops liquid smoke (don't over-do it, this stuff is strong...)
• 1 tbsp Dijon mustard 

Method: 

• Blend all ingredients until smooth, and then add to your cooked pasta of choice! Stir, and serve, and enjoy. :) This also tastes great as leftovers! 

For mine, I used gluten-free rice flour pasta - delish!

This picture may not win photography awards, but it was so delicious...

Farmers Market!

If any of you out there live in Toronto, and you like farmers markets, you need to check out the farmers market that happens on Thursday mornings at Mel Lastman Square!

The details: 
North York Farmers Market - Mel Lastman Square
Thursdays 8am - 2pm
 June through to October
5100 Yonge St.
Toronto, ON, M2N 5V7
Phone: 905-562-4372

They have some great produce there! Most of it, if not all, is local too! Today I picked up some mini heirloom tomatoes and carrots - both from Ontario. That's pretty sweet! :)
Here's some deliciousness for your eyes: 

One of the vendors - really friendly people at every vendor spot!

Millions of peaches, peaches for - well, not free... But there's a whole lot of them right now!

Early Golden Plums - I picked up some last week, wishing I had some this week though!

Tomatoes, for as far as the eyes can see! <3 Couldn't help but edit this image to make it artsy, even though they're beautiful without the editing!

Dirty Thirty Figgy Smoothie

Today is July 24^th.

Do you know what that means? It’s my birthday! But not just ANY birthday, it’s a milestone…

I wish I knew the original source of this meme, it's hilarious!However, I Google'd it and found this link about some reddit user who may have created it!

The DIRTY THIRTY!

I’ll be honest, birthdays don’t usually make much of an impact on my mind, but there’s nothing like turning over to a new decade to make your mind go in circles about anything and everything you’ve done in your life up until this point.

For this post, I’ll skip the whole “looking back at the last decade, and my thoughts on life” entry – and just give you all a smoothie recipe that I enjoyed for the start of my first day as a 30 year old. (That sounds REALLY weird to me…)

Figgy Pudding Smoothie

Ingredients:

• 6 fresh figs
• 1 frozen banana
• 6 small pitted dates (or 2 large pitted dates)
• 2 tsp cinnamon
• 2 tsp vanilla extract
• Just enough water to cover all ingredients in the blender (I was going to use coconut water, but I completely forgot to!)

Method: 

• Blend all, and enjoy! :) It’s always that simple.