Foodie Friday : Fried Pickles!

The best part about having pregnant pals is having people to regularly snack with. It was Canada Day in the Great White North not long ago, my pal Amanda of Siver Moose Arts and I hit Osborne Village for Streetfest and experienced all sorts of walking, talking, laughing and grumbly stomachs. Amanda also experienced "frickles", which are cheesy, eggy deep fried pickles that I haven't had in a minute. Our evening ended some early. I worked on the Etsy shop, pet two VIP bunnies, then made the greasiest decision of my long weekend. This recipe makes about 20 little "coins" - don't let the guilty-of-being-hungry photo fool you.

Ingredients I - Batter
1 cup soy milk
2 tbsp lemon juice

Ingredients II - Dry
1 tbsp nutritional yeast flakes
2 tbsp cornstarch
3 tbsp white flour
1/2 tsp black pepper
1/2 tsp cayenne pepper
Massive pinch of salt

Dill pickles - sliced or quartered

Oil for frying

I used a tiny vintage enameled cast iron pan and filled with 1/4" oil. Turn your stovetop up to medium high (I hit mine up to 5/7)

Combine Ingredients I in a cereal bowl, let sit for five minutes. 

In a separate, small bowl, combine all of Ingredients II.

Cut pickles. Be extra sure to dry them on paper towels! Ever had an oil burn? Ever struggle to sound like that resulting scar tissue was from something way cooler? Dry the pickles up good. Toss them in the bowl of batter, which is acting as your buttermilk, with one hand. Drop in your bowl of dry starch, and mix with your other, clean hand.

Slowly slide them pickles in the hot oil. I fried mine for about 2 minutes per side. These little dandies are done when golden brown. Place on a plate with newspaper to get some of that grease outta there.

Eat 'em up with spicy mayo, ranch, etc. Essentially, any of Follow Your Heart's dressings will do the job JUST fine.

Need a dip quick? Mix up 2 tbsp vegan mayo + 1 tsp Sriracha and thank me later.

Find more recipes over at The Hardcore Herbivore!

Foodie Friday : Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake 

INGREDIENTS

Yields: One 9-inch cheesecake

INGREDIENTS
16 ounces cream cheese, softened
½ cup sugar
½ cup sour cream
1 teaspoon vanilla extract
2 eggs
⅓ cup butter, melted
½ cup light brown sugar
2 tablespoon. cinnamon
1 pack refrigerated cinnamon rolls with frosting (8 regular sized)

PREPARATION

1. Preheat oven to 325°F/160°C.
2. In a bowl, beat the cream cheese and sugar until smooth.
3. Add the sour cream and vanilla, and beat until there are no lumps.
4. Add the eggs one at a time, mixing completely after each one. Set aside.
5. In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside.
6. In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan.  
7. Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter.  
8. Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).
9. Bake for 35-40 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle. Remove from oven and cool completely.  
10. Top with frosting from the cinnamon rolls.
11. Refrigerate at least 4 hours.
12. Enjoy! 

Recipe tested by Amanda of Silver Moose Arts

Source

Wildwoodrose Vintage Market 2016 - Saturday, June 4th

Looking for something to do this weekend? Not anymore!

Wildwoodrose Vintage 

& 

The Exchange District Improvement Zone BIZ 

will be hosting the 2016 edition 

of the Wildwoodrose Vintage Street Market 

on Saturday, June 4th, 2016 

from 10 am to 4 pm

 at Old Market Square - 283 Bannatyne Avenue, 

Winnipeg, Manitoba.

The market is a unique destination shopping experience in Old Market Square, the heart of The Exchange. Vendors will showcase their vintage, vintage-inspired, antique, up-cycled, re-purposed, steampunk and eclectic items! 

There will be over 50 vendors and here is a list of some of the WESTies you can expect at the sale:

Aradia's Gallery & Naturals

Atomic Age Vintage

Bitchin' Kitsch' Kitchen'

Bixipix Feat. Stellar Ladybug Design

By Blackbird Designs

Daisy Thirteen

Little Big Ideas

Mosaic Pendants Plus

Nancy Blokland Pottery

Periwinkle Designs

Quick Silver Halo

Silver Moose Arts

SoGa Artisan Soaperie

Terri's Sox 'n' Such

The Craft & Cupboard

VREEM

W.E.S.T

The Exchange District Improvement Zone BIZ is excited to present Jess Reimer, The Noble Thiefs and Scott Nolan at the Cube Stage. Great food choices offered with "A Taste of the Exchange" by Chosabi, Fox & Fiddle, Miss Browns and The Mitchell Block. What an incredible way to spend a Saturday with friends and family!  

Also check to these amazing Homegrown Performers on the Cube Stage this coming Saturday, June 4th.

JESS REIMER ❖ 11:00 am

THE NOBLE THIEFS ❖ 1:00 pm

SCOTT NOLAN ❖ 3:00 pm

See you THIS Saturday in Old Market Square!

Add the event to your calendar here:

Wildwoodrose Vintage Market 2016

Foodie Friday : Best Ever Carrot Cake

A Laufersweiler family recipe, Its the best!

Best Ever Carrot Cake

Note: I didn’t have pineapple so I added raisins, soaked them in water first for 10min or until plump.

Recipe submitted by Rebecca of Bixipix!

Foodie Friday ft Peanut Curry

Foodie Friday with Caitlin of Real Swanky! Today in Caitlin's kitchen, we whip up a rich, peanutty massaman curry served with rice and garnished with peanuts. Vegan friendly, gluten-free friendly, and can be easily subbed with ingredients of your choosing to be mindful of likes/dislikes/allergens, etc. Enjoy!

A rich, nutty curry with a slight bit of heat to it. I served mine over rice with a peanut garnish. If you've ever stepped foot down the ethnic aisle at your grocer I'm sure you've seen Cock Brand canned and bottled goods. The little rooster logo isn't quick to miss, and the items are always very reasonably priced. Here are just a few familiar items. The curry pastes are my FAVOURITE and set me back a toonie at the best of times. They last ages and refuse to expire, really. I highly recommend 'em. On to the recipe.

*If serving with rice, get started on this now before prepping your curry.

Ingredients I

4 cardamom pods

1 tsp cumin seeds

1 tsp coriander seeds

Ingredients II

1/2 white onion

1/2 cup coconut cream

1 tbsp curry paste (I used this brand) or to taste

1 tbsp coconut oil

2 tsp lemon grass

2 tsp vegan fish sauce or Kikkoman soy sauce

1/2 tsp salt

1/2 tsp course black pepper

(Toast all of Ingredients I in a frying pan on medium for 3-5 minutes. Place in a coffee grinder/mortar and pestel until ground to a dust then place Ingredients II and grind to a paste.)

Ingredients III

1 can coconut milk

3/4 cup peanut butter

Place all Ingredients I, II, and III in a small pot and stick on medium high. Allow this to come to a boil for a few minutes, than simmer on low to thicken.

Bring to a boil 2 cups of vegetables. I used: potatoes, broccoli and onions. Boil until fairly tender with a slight bit of crunch. 

Place the vegetables in the simmering curry and stir well.

Serve with rice. Top with peanuts.

Find more rad recipes over at Caitlin's blog, The Hardcore Herbivore!

Foodie Friday : Creamy tomato dill soup

Kill this with a grilled cheese. 

Recipe by Caitlin of Real Swanky.

Serves 4-6

10 medium tomatoes, halved
1 yellow onion, finely chopped
3 tbsp olive oil + 1 tbsp olive oil
1/3 cup nutritional yeast
1/4 cup fresh dill, chopped
1/2 cup raw cashews
6-7 cups water/vegetable stock
Salt + Pepper to taste

Optional - croutons, crackers, etc.

Preheat oven to 350F for roasting tomatoes. 
First off, boil some water and throw those cashews in the pot. Boil them for at least 10 minutes. Alternatively, let these soak in cold water overnight. Either which way, throw these fellas in a blender/food processor with 1 cup water (I used a Magic Bullet) and blend til creamy and smooth. Set aside.

Arrange the tomatoes, cut side up, in a shallow baking dish, and drizzle with the 3 tbsp olive oil. Roast for an hour.

In a small soup pot, heat the 1 tbsp olive oil and the onion. Lightly sautee for 6-8 minutes, until soft. Turn down the heat as you throw in the tomatoes, the cashew cream and the water (start with 6 cups, add the remaining to thin out if desired), and use an immersion blender/boat motor and blend until smooth. I didn't strain mine, though you certainly can.

Turn the heat back up a little, and add in your nutritional yeast, optional salt and pepper, and the dill. Heat through, stir well and top with croutons before gorging.

Find additional recipes over at The Hardcore Herbivore!

Holiday Treats Pt.2

This is a cute way to christma-tize some cupcakes! Here's what you need:

Cupcake mix (I used a simple devils food mix from the store), icing (I made a chocolate buttercream), nilla wafers, small twist pretzels, brown and red m&m's, small mints, mini chocolate chips

Start with your cupcake

1. Add the Nilla wafer 'nose' base

Dab some icing on the M&M and press it onto the nilla wafer

Add the pretzels first (what I should've done in the video), then the mints!

Dab some icing onto the mini chocolate chips, press onto the mints and voila!  Dasher, Dancer, Prancer and Rudolph all wrapped up in a tasty treat!  Click here for the video tutorial.

Reposted from Heidi-and-Seek

Holiday Treats Pt.1

Last year I made two Holiday Treats that I was able to share on Breakfast TV Winnipeg and I'm here to share the recipes with you!

Here's a fun treat for you to try this Christmas-it's super tasty and SUPER fast to whip up (like 15 minutes max fast!) at the last minute for a gathering!

Here's what you need:

Small pot and glass bowl or double boiler, pretzel sticks, white chocolate melts, Christmas M&M's, Cheerios, and Chex Cereal.

Instructions:
1. Add 3 cups of Cheerios and 3 cups of Chex mix into a large mixing bowl.
2. Add 1 cup pretzel sticks and 2-3 Cups of M&M's (If you love candy canes like me, you could also add candy cane bits here if you like!)

3. Boil water in a pot

4. Put 24oz. (1.5lb) of white chocolate melts into a glass bowl or double boiler in the pot and stir them around until they begin to soften

5. Keep stirring until they have all melted into a lovely goo!

6. Once the chocolate is melted, pour it into the cereal mixture and stir to coat entirely!
7. Pour out onto a sheet of waxed paper, and let it sit for at least 4 hours.  I let mine set overnight on the counter and it was perfect the next day.

Here is a video tutorial on how to make this:

Feel free to try any kind of combinations you like to smother in chocolate, and even try other chocolates!  Here I've done the same ingredients with semi sweet chocolate-yum!

Enjoy!  

Foodie Friday : Slow Cooker Borscht for 2-4

Excellent for your 2qt slow cooker, and serves 2-4 for about $2! Recipe by Caitlin of Real Swanky.

Ingredients
1 large beet (yielding approximately 1 1/2 cups), peeled and chopped into 1/2" cubes or shredded
1 small onion (yielding approximately 3/4 cups), chopped
2 potatoes (yielding approximately 1 1/2 cups), chopped
1 cup cabbage, shredded
2 tbsp fresh dill
1 1/2 cups water + pinch of salt or vegetable broth

Place all ingredients in your slow cooker on high for 4 1/2 hours, or, on low for 8 1/2 hours. Taste test to ensure the beets are soft yet a little firm, and no longer crunchy.

Optional: Place 1/3 to half of the solid ingredients in a blender with a small scoop of the brother. Blend. For a bisque, blend all until smooth.

Optional: top with a variety of garnishes such as dairy free sour cream, cashew cream, lemon juice, vineagar, more fresh dill, etc!

Find more recipes on Caitlin's blog,

The Hardcore Herbivore!

Foodie Friday : veggie meatballs - great for pasta, potatoes,subs and more!

Recipe from Caitlin, over at Real Swanky!

Baked veggie-based meatballs that hold their form! Finally. Made up of tofu, TVP, vital wheat gluten and a whole heap of spices, these bake up in under 20 minutes with 10 minutes prep time. Because of the hearty amount of spices and small amounts of typical "binders" and meat-substitute staples, you don't get the overwhelming amount of tofu / TVP / wheat gluten which is a welcome change. Don't be overwhelmed by the ingredients list - a huge part of the list is spices. Add your favourite spices if these seem too 'Italian' for you. Try Cajun themed, garlic and onion based, and so on. Allowing these to cool for about 5 minutes will yield a firmer meatball. 

Upon calculating the grand total for this recipe, I found this entire recipe to cost me approximately $3.20 - right on!

For storage: Freeze, refrigerate, or eat 'em in a worrisome hurry - it's up to you. To re-heat: bake, fry, or nuke 'em.

This batch makes 25-30, depending on the size. I used a heaping teaspoon of the mixture for mine and got 26.

This recipe takes 1 bowl, a few spoons and a food processor. Not bad! Reserve the extra tomato paste from this recipe and check out my recipe for Meatball Subs here.

Ingredients I

4 oz extra firm tofu (1/2 cup, or, 1/3 package of Sunrise Extra Firm Tofu)

½ onion

¼ cup sunflower seeds (use any kind: raw, roasted, salted, unsalted..)

Ingredients II

¾ cup TVP

1 tsp garlic (freshly minced or jarred)

¼ cup parsley, finely chopped

1 tbsp cornstarch

1 tbsp arrowroot powder

½ cup nutritional yeast flakes

¼ cup panko

2 tbsp tomato paste

2 tbsp BBQ sauce

1 tbsp vegetable stock powder

1 ½ tsp basil

1 ½ tsp oregano

1 ½ tsp coriander powder

1 tsp paprika

1 tsp hot chili flakes

¾ tsp fennel seed

¾ tsp mustard powder

Salt and pepper to taste

Ingredients III

6 tbsp vital wheat gluten

2-4 tbsp water, reserved

In a food processor, place all of Ingredients I in and select the "chop" function (anything but puree/mince will do). The mixture should resemble something like this:

Next, place this mixture in a bowl and add in Ingredients II. Mix this up a heap until well-combined, and taste test for spices. Add in salt and pepper to your liking. I used 1/2 tsp salt and a big pinch of pepper.

Lastly, add in the vital wheat gluten and stir up until the mixture is good and firm, able to be rolled into balls. Should this mixture be a little dry, add the water in 1 tbsp at a time. I used a total of 2 tbsp water. If your mix is a bit too wet, add in 1-2 tbsp vital wheat gluten.

Roll into balls. I used a heaping teaspoon and rolled up tight. They were about 7/8" in diameter. Grease up a pan (I baked in 2 batches. but feel free to use 2 pans) and fit no more than 6 x 3 meatballs to a pan.

Bake for 10 minutes, flip the meatballs, and bake for 9-10 minutes longer. Remove from oven and let cool.

Serve with pasta, or gravy and mashed potatoes. Enjoy in a sub. Alternatively, brave the storm and create your own IKEA poutine.

Find more recipes over at The Hardcore Herbivore!

Oven-baked granola with pecans and almonds.

Oven-baked granola with pecans and almonds!

Recipe by Caitlin / RealSwanky
.
Ingredients I
2 1/2 cups rolled oats
2 cups oat flour (process rolled oats in food processor to achieve this)
3/4 cup pecans
1/2 cup slivered almonds
1/4 cup shelled, raw, hemp seeds

Ingredients II
1/2 cup organic brown rice syrup
1/4 cup coconut oil
1/2 cup brown sugar, packed
Pinch of salt
2 tbsp water
Vanilla
Almond extract

Ingredients III
1 cup coconut (unsweetened, shredded) - toasted in pan

Preheat oven to 320F.

In a large bowl, combine Ingredients I.  Set aside.

In a sauce pan, combine Ingredients II until bubbly and thoroughly combined. Carefully pour the liquid onto the oat mixture and stir well until oats are moist.

Spread this mixture on a baking sheet and bake for 25 minutes.

Turn your stove top on to medium/medium-high. Place coconut in a pan for 3-4 minutes and lightly stir until coconut is golden brown in colour. Place in a small dish to cool.

Remove granola from oven, and break up mixture with a spatula, re-stirring and breaking up so no bits get stuck to the pan.

Bake for another 25-30 minutes.

Once the granola is lightly browned, stir in the toasted coconut and let cool. Store in an air tight container. Serve with almond yogurt & berries, almond milk and agave, or enjoy on it's own.

Find more recipes over at The Hardcore Herbivore!