Le Creamsicle

Continuing on my theme of recreating Aux Vivres dishes…my favourite smoothie there is le creamsicle!  It tastes just like its namesake.  The menu says it’s made of coconut milk, orange juice, carrot juice, dates, vanilla…so I set to work and think I pretty much nailed it.  I think they add ice to theirs to make it more frosty, but I liked it as a juice consistency.

And since I juiced the carrots myself, now I have all this pulp that I will either make into Aux Vivre’s vegé lox or maybe these raw carrot cake cupcakes.  Waste not and all that.

Vegan Creamsicle Smoothie
The original.

Creamsicle Smoothie
Makes enough for a blender full

1 can light coconut milk
2 cups orange juice
3/4 cup carrot juice
1 tsp pure vanilla
8-10 pitted dates (I used Parnoosh sayer dates – they’re my favourite)

Blend, blend, blend until the dates are pulverized and everything’s nice and silky.

For the record, I’m going through the exercise of recreating all my favourites because I live a 10-hour drive away from Montreal.  But if you can go there easily, go!  It’s an awesome place and should be supported.  Until I can visit again, I’ll be busy in my kitchen trying to recreate those flavours.

Bowl Fever

I’m still obsessing over my food from Aux Vivres. My project over the last couple weeks has been trying to replicate some of their bowls! Oh boy, their bowls are awesome and make you feel like Popeye after you’ve eaten one.

Here’s my Dragon Bol dupe!

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Shredded carrots, beets, red cabbage, rice, greens, grilled tofu, and “dragon” sauce.  For the sauce, I used this recipe, which is tasty but didn’t quite hit the mark on authenticity.  Still, absolutely worth making.  Here’s the translation, as the recipe in the link is en Français:

1/4 cup nutritional yeast
3 tbsp tablespoons olive oil
2 tbsp tablespoons maple syrup
2 tbsp tablespoons soy sauce (or tamari)
2 tbsp water
2 cloves garlic, crushed

And here’s Trevor’s dupe of the Bouddha Bol…

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Steamed broccoli, lots o’ greens, rice, shredded carrots, grilled tofu, sesame seeds, and absent pumpkin seeds and sauce.  For the sauce, we used the ninja carrot ginger dressing from Vegan Eats World, which the author has kindly posted on her blog.

We ate these for DAYS.  The good thing about bowls is you basically just do prep for them and then assemble as needed.  So yum.  And an easy way to pack a ton of veg into your life!

We’ve been enjoying barbecuing tofu lately, too, and Trevor did some up in the ginger beer tofu marinade from the new cookbook Salad Samurai.  Man, Terry Hope Romero is killin’ it with this one.  It’s so full of deliciousness, and everything we’ve made so far has come together really quickly, which is great for week nights.  Served with some Caribbean-inspired red beans and rice, this was mighty filling and protein-rich.

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Also, cake happened this week!

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I had an itch for cake soooo badly.  Work has been crazy stressful and I just wanted some damn cake so badly at 8:30 at night on a Tuesday.  But no dang flour in the house!  Then I remember I read about this flourless chocolate cake recipe and it sounded pretty good.  I’m usually pretty skeptical of gluten-free stuff, but this was so good and fudgy.  A tiny piece is all you need.

I got the recipe from here, and topped it with a simple chocolate glaze (icing sugar, a bit of cocoa powder, soy milk) and of course sprinkles because I just love them.

Lox and Cream Cheese

Végélox, bottom left

When we were in Montreal in June, we ate at Aux Vivres as it had been recommended to me several times.  Even though I was advised that I HAD to get something with the smoked coconut bacon, when I saw they had something called végélox on the menu, I had to have it; I really liked smoked salmon in my pregan days.

It was amazing.  I made “mmmmpfffhh!” sounds and with my mouth full, said, “ommhhhhyygoood” several times.  When we made the trek home a few days later, I felt bad that I may not have that sandwich for another another long while until we get back there.

When I got home, one of the first things I did was google: “vegelox recipe” and this popped up!  It seemed like a weird recipe but I thought I’d give it a go.  Turns out, it is the real thing, just like the one in the restaurant.

At the restaurant, they stuff a chapati bread full of tofu cream, végélox, capers, mayo and lettuce.  I think the tofu cream is pretty necessary to the taste and texture of the sandwich, so I made my own dupe, trying to remember what it tasted like.  I’d say it was a complete success.

Aux Vivre’s Végélox (vegan smoked salmon)

1 cup organic carrot pulp
1 tbsp lemon juice
2 tbsp olive oil
1/4 cup chopped parsley
1/4 cup finely chopped red onion
2 tbsp dulse flakes (You can find dulse, a seaweed, at your health food store. In order to make dulse flakes, dry it in a warm oven and grind into a powder.) [Crystal’s note:  I used crumbled nori and it worked great]
1/2 tsp salt
3-4 dashes of liquid smoke
Mix everything together and adjust seasoning to taste.
Tofu Cream
1 block extra firm tofu, crumbled into food processor
2 tbsp water
1 tbsp olive oil
1.5 tbsp lemon juice
2 tsp agave nectar
1/4 cup nutritional yeast
1 tsp salt
black pepper
In a food processor, add tofu with liquid ingredients first and blend, scraping down the sides periodically, until it is a smooth texture.  Add nutritional yeast, salt and pepper and pulse to incorporate.  Taste for salt and adjust seasonings accordingly.
Sandwich/wrap assembly:
Spread a generous amount of tofu cream, a good amount of lox spread, top with vegan mayo, capers and lettuce.  For a real Aux Vivres experience, get a nice, soft chapati.  Really great in a sprouted-grain wrap, cut into cute pinwheels, or on a sandwich.  Or just as a canapé – a smear of tofu cream, topped with lox and a couple capers.  
So, while it doesn’t recreate the experience of being in Montreal at this lovely place, it at least will tide me over until I can return.  Now I just need to recreate one of the drinks I had there, le creamsicle.  Coconut milk, orange juice, carrot juice, vanilla…mmm.
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Furthermore, it’s almost time for the Toronto Veg Fair again!  Each year, we have have a great time and I look forward to it a whole bunch.  This year, Isa freakin’ Moskowitz is going to be demoing, as well as the lovely Terry Hope Romero from NYC, and Taymer Mason is coming all the way from Barbados.  We’ve made a lot of stuff by those 3 ladies and I’m honestly so excited to see them all and meet the ones I haven’t before.  Also, there’s going to be a meetup of some people I know from the PPK, so that should be really fun.

All in all, it makes me feel warm and squishy to be surrounded by so many people who are so passionate about veganism, animal welfare, activism, environmental issues, etc.  It serves as a real reminder of why I am vegan and how it’s impacted my life in a profound and wonderful way.

– Crystal