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.

Orange Chick’n and Broccoli

I’m not huge on faux meats in my own cooking, since I really like cooking with whole ingredients and not premade stuff, but I am totally not above a good Chinese-style chick’n dish now and again.  We found some mock chick’n chunks at the huge Asian market that opened up in London.

What better way to use them than to put them in a Chinese take out style chick’n and broccoli dish in a tangy, garlicky orange sauce?

1 300g bag premade vegan chicken nuggets or equivalent chicken-style seitan strips
1 head broccoli, chopped into florets
~1 tbsp canola oil

The sauce:
1/4 cup water
1/4 cup orange juice
1 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 tablespoon lemon juice
1/4 cup packed brown sugar
1 teaspoon red pepper flakes
2 garlic cloves, minced
2 teaspoons cornstarch
salt and pepper

Add any mild-tasting oil (canola, peanut) you have to a wok and heat on medium-high heat.  Add your chick’n chunks or seitan strips and sautee until golden brown.  Remove from pan and set aside.  With the remaining oil in the pan, add the broccoli florets and cook until bright green but still with some crunch.  Add the chick’n chunks back to the pan, add some salt and pepper, then coat with the sauce, stirring to coat everything.  Cook for a few minutes until the sauce thickens up.

Serve over rice with hot sauce on the side.  Eat!

– Crystal

Breakfast in Bed

We celebrated Valentines Day this year with breakfast in bed, as is generally our custom. Coffee, juice, and blueberry pancakes topped with strawberries. The recipe is from Vegan Brunch, which also features other things such as cinnamon buns, waffles (gingerbread!  peanut butter!), tofu omelets (!), frittatas, scones, sausages, and more.  You really just need to buy it already.  Most of the pictures turned out horribly, but there were a few worth sharing.