Monday, September 30, 2013

Vegan MoFo - Day 30

Wow. This is it! 30 days (minus a few here and there...I'm a mom of three and was out of town!) of hempy foods...never thought I'd be able to blog about so many!

Smoothies, dips, bread, cookies, seitan...the possibilities are endless! 

Today I have an ultra hempy post. First up is dinner - Chloe Coscarelli's Avocado Pesto Pasta. Being nutfree here, and free of many other foods that are allergens to my son, pesto is normally off-limits due to pine nuts. But swap in hemp seeds and you not only have a safe dinner, but also a much healthier one too! Blended with an immersion blender with avocados, garlic, olive oil, basil and my touch, a big handful of spinach, and they are magically transformed into creamy deliciousness. After mixing with hot pasta, I topped with sundried tomatoes.

Next up is a healthy and yummy energy bar. I love this recipe because the combos are endless because it's based in ratios - you can read about it here:

Here's my combo:
  • 1-pound can of beans - black beans
  • ½ cup binder - chia/water
  • ¼ cup sweetener - agave
  • ¼ cup soft sweet fruit - applesauce 
  • 1 teaspoon of extract (optional) - vanilla
  • 1 teaspoon of dry spice (optional) - cinnamon
  • ¼ teaspoon sea salt
  • 1.5 cups of oats
  • 1 cup dry base ingredient - hemp pro 70/ some cocoa
  • 1 cup stir-ins - choc chips/coconut/hemp seeds

I then topped the baked and cooked bars with 1 1/2 times the recipe of frosting from Dreena Burton's B-raw-nies. I could just make it and eat it out of the mini food processor. Thick and fudgey!

Sunday, September 29, 2013

Vegan MoFo - Day 29

It's breakfast time!!!

Great way to use the many apples we picked last week + get in lots of hemp!

My fave waffle recipe is actually a Dreena Burton pancake recipe from Let Them Eat Vegan. I always double the recipe and use hemp milk as the nondairy milk of choice. It's great because the only sweetener in the waffle is the apple (which I grate) and hemp I feel a little less guilty about that drizzle of maple syrup. And each waffle gets about two tablespoons worth of hempseeds...what a healthy way to start the day!

I would have embellished with more fruit but I had to snap a pic, gulp it down, then feed a little hungry 4-month-old...


Saturday, September 28, 2013

Vegan MoFo - Day 28

Here's another salad dressing...this one is way more 'hempy' than the last be honest, I didn't really like it. I just found it was missing something. 

I think you could have made this, then tossed in a big handful of sundried tomatoes. Would have made something like a 1000 Islands style dressing, but it would have given it more punch!

Thursday, September 26, 2013

Vegan MoFo - Day 26

I love adding hemp seeds to baked goods...can you see them in my crackers?

Look hard...How about now?

I always double a batch of Chloe Coscarelli's Goldfish Crackers (I use homemade marg and whole wheat flour as subs) then add in about 1 cup of hempseeds to the dry ingredients. So noochy and flaky!

Wednesday, September 25, 2013

Vegan MoFo - Day 25

There are times that you think you have a great recipe already, and then you get schooled.

Take, for instance, my vegan French toast: I was completely happy mixing up rice milk, flour, nooch, vanilla and cinnamon. That is, until I tested Dreena Burton's recipe for Cinnamon French Toast from her forthcoming new cookbook. 

I, of course, followed her instructions to make it nut free by using hemp instead of cashews, but her recipe also calls for chia...BRILLIANT! I'm not yet completely sold on the chia pudding thing yet, but it's application in French toast is perfect! The hemp plus chia combo (plus my own toss-in of nooch!) really bumped up the nutritional profile and tasted awesome! And I used my homemade Quinoa-Hemp-Oat Bread (blogged about earlier) so it made this an even more healthy dinner!

Tuesday, September 24, 2013

Vegan MoFo - Day 24

Boost bread dough AND pizza dough with hempseeds!

Sprinkle in 1/2 cup per batch!

Adds pretty flecks!


Pizza Dough

1 cup warm water
1 tbsp yeast
1 tsp salt
1 tbsp olive oil
1 tbsp agave
1 1/4 cups unbleached flour
1 1/4 cups whole wheat flour
1/2 cup hempseeds

Mix water and yeast in stand mixer bowl and set aside 10 minutes. Add remaining ingredients and mix on low speed using dough hook for 2-3 minutes. Remove hook and bowl from mixer, swirl in a little more olive oil to coat dough, then cover bowl with a towel and set in a warm place for 1 hour. Divide dough into 6 pieces, flatten and brush each side with olive oil. Ready to bake or BBQ!

Sunday, September 22, 2013

Vegan MoFo - Day 21

I love subbing hempseeds for nut butters when they are intended for thickening this Sugar-Free Brownie Batter Dip from Chocolate Covered Katie!

Hello...nice boost of complete protein and omegas to boot! Love serving it with Farm Boy Cinnamon Chips and some cool coconut whipped cream and cocoa nibs.

Ps - I use black beans instead of chickpeas:

Friday, September 20, 2013

Vegan MoFo - Day 20

How else to use hemp in a way that you'd never guess?

In bread!

Based on Vegan Lunch Box's Blue Ribbon  Bread. Makes three loaves, but I double batch it to make 6 loaves at a time! Thank goodness for lots of loaf pans and a double wall oven :)

Quinoa-Hemp-Oat Bread

2 cups warm water
2 tbsp yeast 
1 tbsp salt
1/2 cup agave
1/2 cup light olive oil
2 cups cooked quinoa, room temp
3 cups whole wheat flour
3 cups unbleached flour
1 cup gluten flour
1 cup rolled oats
1 cup hemp seeds
Coconut oil for greasing pans

Mix water and yeast in stand mixer bowl and let stand 10 minutes. Add salt, agave, oil, quinoa and whole wheat flour. Stir, cover with tea towel and let sit in a warm place for 2 hours. 

Add unbleached flour, gluten flour, oats and hempseeds. Mix in stand mixer on lowest setting until dough forms a ball. Add a little olive oil to the bowl and swirl loaf around. Cover again and let sit 1 hour. 

Grease loaf pans and preheat oven to 350 degrees. Divide dough into three sections, flatten, then roll each into loaf shape and place in pan. Repeat with remaining dough. Cover again and let rise for 30 minutes. Place loaves in oven and bake 40 minutes. Remove from pans and let cool on a cooling rack then slice!

Thursday, September 19, 2013

Vegan MoFo - Day 19

Well, I missed another day but I was distracted by a big bus-train crash in my community that has been major national news. My condolences to those who lost their loved ones, and I wish a speedy recovery to the many injured. 

I just can't be too lighthearted about today's entry...again testing for Dreena Burton and this time it was for Healthy Caramel Apple Sauce (Dip? Can't remember the exact name and recipe isn't close). It's meant to be a healthier version of the caramel on a caramel apple:

Clearly this is not smooth and glossy. But man, is it ever tasty! And I don't have to worry about the kids burning themselves on a hot syrup as they decorate. Now I've never tried a caramel nor candy apple, but these were yummy. This sauce/dip would be great to dip any fruit into.

The toppings were the fun part - chocolate chips, coconut and candied hempseeds! Just combine 1 cup hempseeds with 1 cup sugar in a frying pan with a couple of tablespoons of water. Cook over medium heat, stirring frequently until sugar is almost dried and mixture doesn't seem overly wet, then pour onto a cookie sheet lined with parchment and cool. Makes a great snack too!


Tuesday, September 17, 2013

Vegan MoFo - Day 17

Add hempseeds to cooked rice or risotto to bump up the protein, plus to add a little extra colour.

Monday, September 16, 2013

Vegan MoFo - Day 16

Warning: This is an epic post!!!

Here is my recipe for cookies chock full of hemp. Forget those other cookies that pretend to be healthy because they call for 1 cup of oats to go with the piles of butter/margarine and sugar. I don't feel all that guilty for eating these, and they are allergy-friendly to boot!

These require a high speed blender or food processor to pulverize the hemp seeds, as well as a stand mixer to blend the thick dough (unless you really want a sore arm).

Best Chocolate Chunk Cookies Ever

2 cups hempseeds
2/3 cup maple syrup
3 tablespoons oil (I use light olive; coconut is yummy too)
1 tbsp vanilla extract
1 1/2 cups oat flour (use Only Oats brand for wheat-free)
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp cardamom
2 1/2 cups rolled oats (use Only Oats brand for wheat-free)
1 1/2 cups chocolate 

Preheat oven to 350 degrees (I like my convection bake setting foe this, so i can bake them all at once). Line 3 baking sheets with parchment paper and set aside.

In a high speed blender or food processor, blend hempseeds, maple syrup, oil and vanilla until thick and smooth, about 1 minute, scraping down sides if necessary. Scoop mixture into the bowl of a stand mixer.

With the mixer running on low, add oat flour, soda and spices and mix until combined. Alternate adding in oats and chocolate chips. 

Use a medium scoop to form mixture and place onto prepared cookie sheet, leaving 2 inches between mounds.. Once the sheet is full, wet the palm of your hand and flatten each cookie. Bake for 10-12 minutes.

You can also shape them into bars! Spread mixture on parchment lined cookie sheet and shape to a rectangle. Score lightly into bars with a pizza roller and bake for 25-30 minutes. Once golden, remove from oven and slice deeper along score lines. Let cool and slice along lines into bars.

Don't feel like making these? Check out my biz ( to order some for pick up here in Ottawa!

Sunday, September 15, 2013

Vegan MoFo - Day 15

I'm tired.

I have a 4-month-old who is now waking in the night more than ever, so forgive me for this short post.

I'm even too tired to really cook anything.

Enter my version of fast food! From nothing to done in 15 minutes :)

Fast Pasta

1 375g box pasta (I like fusilli - hemp seeds stick well!)
2 tbsp olive oil
4 shallots, chopped
1 can artichoke hearts in water, drained
1 28oz can diced tomatoes, drained
1 19oz can chickpeas, drained and rinsed
1/2 tsp salt
1 tsp dried oregano
3/4 cup hemp seeds

Add pasta to pot with boiling water. Cook to package directions. Meanwhile, heat oil in skillet over medium heat. Add shallots and cook 2 minutes. Add artichokes, tomatoes, chickpeas and seasonings. Bring to a boil then lower heat to a simmer and cook until pasta is cooked. Drain pasta then add to sauce and mix. Turn off hear and add hemp seeds and serve...easy! I like mine with a little balsamic vinegar.

Saturday, September 14, 2013

Vegan MoFo - Day 14

What is wrong with this lunch?

Ah, chips and salsa. I normally snack on this but felt like eating it for lunch today. The problem? I don't find it to be all that nutritionally sound. How to fix it? 

Ta-da! Toss in a serving of hempseeds and you add great protein, omegas and fibre to help feel fuller! Although its not authentic Mexican, it is super tasty and was easier than opening a can of beans, with a greater health punch!

Friday, September 13, 2013

Vegan MoFo - Day 13

Here is a not-so-guilty pleasure:

You may be totally wondering what on earth these are...but if you like whole foods à la Dreena Burton like me, then you would know that these are Cocoa Cookie Dough Balls - delicious mounds of dates, cocoa, raisins, oats, chocolate and - standing in for almonds - hemp seeds! As I mentioned many times before, hemp seeds are a perfect stand in for ground nuts!

These are a wonderful treat without all of the refined sugar and can be dolled up by rolling the soft dough in any coating before chilling. Or you can be like me and count yourself lucky that some of the soft dough can actually be rolled and not all eaten straight out of the food processor bowl :/

Thursday, September 12, 2013

Vegan MoFo - Day 12

Yes, this is another recipe-tester-teaser post.

I tested the tangy Mango-Hemp Dressing recipe from Dreena Burton's upcoming cookbook. This dressing is remarkable because there is no added oil! But it's also remarkable because there are hempseeds!!! It's so smooth and rich like a creamy salad dressing, but with a great added dose of protein! Try adding hempseeds to any creamy salad dressing!

Wednesday, September 11, 2013

Vegan MoFo - Day 11

I totally missed Day 10 :( 

Anyways, on to Day 11! This is my fave fast food! Wonder Pasta! Everything cooks in one pot in less than 15 minutes!

I modify the original recipe by adding piles of baby spinach to the mix, then, once cooked, I toss in a can of rinsed beans and top with...hempseeds!

Tuesday, September 10, 2013

Vegan MoFo - Day 9

Ok, I've been a little behind...and my ideas haven't been super out-of-this-world since I had to skip out of town.

But what are out-of-this-world are Dreena Burton's recipe for No-Bake Granola Bars from her upcoming cookbook, for which I am a lucky recipe tester. These are delicious, easy and allergy-friendly - hooray! I had to make these again after my first batch was devoured and this time added goji berries, cacao nibs and of course, hemp seeds!

Sunday, September 08, 2013

Vegan MoFo - Day 8

Okay - I really need to get home to my kitchen!

Quick and easy - no nut butter sandwich with hempseeds sprinkled inside!

Saturday, September 07, 2013

Vegan MoFo - Day 7

I'm currently out of town for my grandpa's funeral. It's a small town and I'm not expecting to find any real vegan fare, nor do I want to be a pain at mealtime. But I want to ensure that I'm getting the nutrition I need while away from my kitchen.

Enter a ziploc sandwich bag filled with hempseeds. It's a great, shelf-stable way for me to ensure that I can get protein on the go without having to resort to hummus.

Why buy soy-based versions of ground beef when you can add a generous helping of hempseeds to take its place? I love adding them to pasta sauce for enhanced texture and nutrients! Easy!

Friday, September 06, 2013

Vegan MoFo - Day 6

Hemp seeds can easily be blended into dips and spreads!

You totally can't see the black bean spread in the no-queso quesadilla in this pic, but I promise it's there! I always sub hemp seeds for tahini since I don't trust any brand to be nut free :( but hemp seeds are a perfect sub for sesame for those with nut and sesame allergies!

Here's the great recipe courtesy of VegNews:

Thursday, September 05, 2013

Vegan MoFo - Day 5

This is a no-brainer post. 

What do you see? Hemp seeds? 

No! You don't! A couple of tablespoons blend so easily in any smoothie that they are almost invisible!

I'm fond of rice milk with banana, frozen pineapple, frozen mango and hemp seeds. A yummy snack packed with protein, vitamins and fibre!

Wednesday, September 04, 2013

Vegan MoFo - Day 4

Hempseeds are awesome to throw into baked goods! 

In this case, I threw them into Dreena Burton's Homestyle Chocolate Chip Cookies. Delicious! I had intended to make itty bitty cookies using my smallest scoop but man, these puppies really spread out. Oh well, I thought, I'll just go ahead and make ice cream sandwiches since they were the perfect size! I thought I was being so novel.

But what I didn't realize was that the bottom of the recipe gave instructions for doing just that. Next time I will a) refrigerate the cookies to avoid bending them and squishing chocolate chips all over my hands and b) not forget about the softening ice cream so that it doesn't get as soft as soup. Ah well. I gave the sides a little roll into hempseeds and chocolate chips. Delish!

Tuesday, September 03, 2013

Vegan MoFo - Day 3

Not only are hempseeds great to sprinkle in oatmeal and on any salad for an extra protein boost, but they are a wonderful nut substitute for those with allergies. 

For instance, I adore Dreena Burton's Umami Almond, Quinoa and Sundried Tomato Burgers. Clearly, the name alone makes it a no-no for those with nut allergies. But swap the almonds for an equal amount of hempseeds and - Ta-da! - great allergy-friendly burgers, or meatballs, or crumbled into ground round.

These are GF and also soy-free (using coconut aminos) and so darn easy. I always keep tubs of cooked quinoa in my freezer so that I can make these quickly. I usually do a double batch and freeze half in a tub so that I'm good to go. Its so good and versatile that I vow to never make another mushy vegan bean burger again!

This time I made the mix into meatballs and topped my pasta with them. Yum! Omnivores give rave reviews!

I served it alongside a fennel salad - this was much second time eating fennel and I loved how fresh and crisp this salad was. I'm annoyed that I only discovered it at the end of summer. Of course, I mixed in some hempseeds!

 P.S. Any tips to bring my blog from 2006 to 2013 would be totally helpful :)

Monday, September 02, 2013

Vegan MoFo - Day 2

Wow, I'm off to a good start! Another entry! 

Another Oh She Glows recipe - Eat Your Greens Chickpea Medley. This is my second time making this...I modified it by adding hempseeds (my MoFo theme) and cooked quinoa since I had some lying around. Love this! Next time I will scrap the quinoa and toast up some garlicky pitas to crumble on top.

Here's the link that has way nicer pics than my blog:

Vegan MoFo!

Let's see if I can actually post daily! Given that my first post is on September 2nd, I'm afraid I'm not off to a good start.

My theme this year is...wait for it...hemp seeds! Should be interesting to see the many ways I consume hemp seeds every day!

I buy my hemp seeds directly from Manitoba Harvest in large quantities, but they are so widespread in Canada that they are available at Costco and Loblaws, as well as natural food stores.

Chock full of complete protein, omegas and iron, these babies should be part of every vegan's diet! Also great for food allergies, as they make a great substitute for nuts.

Here's my first entry: Blueberry Banana Pie Overnight Oats from Oh She Glows:
Crappy mobile blogger doesn't let me embed links and just changed my font size!

Anyways, here they are with hemp seeds instead of nuts!