I am certain I drove my colleagues crazy on Friday as I tirelessly watched and relayed the details of the Calgary/Southern Alberta floods. I watched as my old apartment building was surrounded, feeling relieved to know that our dear friends had finally evacuated. I saw the river waters swallow up some of my favourite areas of the city that I called home for 6 years and I thought of the incredible loss those communities are suffering. I hope that Calgary is able to recover quickly, together. I truly hope that they are able to host Stampede, in whatever form, to combat the already overwhelming loss of spirit and money resulting from this tragedy.
The Coup (hmm, how do YOU pronounce it? I always say it like “coo”, drawing on my french, but others say it like a chicken coop). Anyway! The Coup in Calgary is one of my favourite restaurants and it just so happens to be vegetarian and vegan, and delicious. I almost always get the same dish when I go there, I am one of those people, and when I moved to Vancouver I missed that dish very much! The other day I was wandering the internet for recipes to try and came across this funky blog, that happily had posted The Coup’s Peanut Satay Dragon Bowl recipe, right from their cookbook which I have to get my hands on when I get back to Calgary. Well first, I told her how thrilled I was to find this recipe, and second, I made it! And it was GREAT, just like the restaurant. Genesis’ quote, “This meal was f’ing amazing, you should sell the sauce!” (and Gen is not the sweary type) He also wants it known that the pictures I took do not do the deliciousness justice (sigh, my picture taking is still not the best). Anyway, stop reading, start making!
Peanut Satay Dragon Bowl
We used light peanut butter, reduced sodium soy sauce, and light coconut milk with no issues except I did have to add a dash of salt to the sauce to make up for the reduce sodium soy… a stupid trade off, it was just what we had on hand. I might also add fresh ginger to the sauce next time. I will report back!
Sauce of the heavens (this makes a ton, feel free to halve, or save it for future meals)
- 2 cups crunchy peanut butter (or smooth with 1/2 cup chopped raw peanuts)
- 2 cups water
- 1/2 cup soy sauce
- 4 garlic cloves, minced
- the juice of 1 lime
- 1 can of coconut milk
- 3 tbsp dark brown sugar
- 3-6 tbsp of sriracha (or your preferred chilli sauce. The recipe called for 2 tbsps, we added 6, and could’ve gone with more, taste as you go)
- 1 package of extra firm tofu (would also be great with cubed chicken, beef, shrimp, etc.)
- 4 cups of seasonal veggies of your choice (I used zucchini, red peppers, and broccoli)
- 1/2 bunch of cilantro, roughly chopped
- 1/4 cup roughly chopped peanuts
- In a large pot over medium heat, mix the peanut butter and water together.
- Continue to stir until you reach a smooth consistency, watching that you do not burn the peanut butter.
- Add the rest of the sauce ingredients and continue to cook at a low heat, stirring often for about 20 minutes.
- In the meantime, in a large pan, sauté the tofu until the edges are crispy and lightly browned. Add the chopped veggies and a splash of water to just cover the bottom of the pan. Sauté until tender-crisp.
- Pour the peanut satay sauce over the tofu and veggie mixture and heat until it bubbles.
- Serve over your favourite grains or noodles.
- Garnish with cilantro and chopped peanuts.
This is Kel’s first recipe. I was going to wait until she had a chance to post her commentary on these muffins, but she is a busy lady, and these are the perfect post for a Sunday morning, so here we go! I have had versions of these muffins, and I can assure you that they are delicious, the peanut butter and banana are doing their own delicious thing and then in jumps the chocolate, and well, as you can imagine, it is like a tasty tango. Kel might jump in here at a later point to add her commentary, but I will say that these are yummy.
Chocolate Chip Peanut Butter Banana Muffins
- 2-1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup packed, golden brown sugar
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2-3 large, ripe bananas, mashed-enough for 1-1/4 cups banana
- 1 cup milk
- 3/4 cup smooth peanut butter
- 3 Tablespoons canola oil
- 1 teaspoon vanilla
- 1 large egg
- 1 cup semi-sweet chocolate chips
- Preheat oven to 375°F.
- In large bowl, whisk together flour, both sugars, baking powder, salt, and cinnamon.
- In separate bowl, combine mashed bananas, milk, peanut butter oil, vanilla, and eggs. Pour over dry ingredients. Add chocolate chips and stir until just combined.
- Spoon into greased or paper-lined muffin tin, filling each three-quarters full. Bake until tops are firm to the touch, about 20 to 25 minutes. Let cool in pan on rack for 5 minutes; transfer to rack and let cool.
These are just tasty. I used the filling from these in my Vegan Chocolate Cupcakes as the Peanut Butter Surprize. The original cookies are kind of like crinkle cookies, it’s all good and rich and delicious. Made on request for my friend Rebecca. Also inspired by my friend Gabby being able to eat sugar again, huzzah!
Peanut Butter Cup Cookies
Recipe from Wonderland Kitchen.
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup peanut butter
- 1 large egg
- 1 tbsp milk
- 1 tsp vanilla
- 3/4 cup sifted powdered sugar
- 1/2 cup peanut butter
- pinch salt
Preheat oven to 350°F.
Measure flour, cocoa powder, baking soda, and salt into a medium bowl and whisk to combine.
In a large bowl, cream butter, sugars, and peanut butter until smooth. Add the egg, milk, and vanilla, and continue mixing until well combined. Add dry ingredients and mix just until combined.
Cover two baking sheet with parchment.
In a medium bowl or stand mixer, mix powdered sugar, peanut butter, and salt until smooth.
Roll a bunch of nickel-sized balls of the filling. Flatten each chocolate ball in the palm of your hand and top with a piece of the peanut butter filling. Fold chocolate dough as evenly as possible around the peanut butter and shape back into a ball before placing it on the baking sheet again.
Lightly flatten each cookie with the bottom of a glass dipped in granulated sugar. You might need to get it a little greasy first to get the sugar to stick.
Bake cookies one sheet at a time until the surface of the cookies begins to crack slightly, about 10 minutes. Allow cookies to cool for 1 minute on the baking sheet, then transfer to wire rack and cool completely.
So I made vegan cupcakes and wanted to make vegan “buttercream” so my friend could eat the whole thing. The problem here is that Earth Balance Buttery is not my friend. I love butter, and Earth Balance is not butter. It has a distinctly gross flavour. My friend loves it but I wanted it to taste good for me as well. No luck. I ended up making some “buttercream” from my leftover peanutbutter filling, veggie shortening, Earth Balance, icing sugar, and Dark Chocolate Almond milk. It was ok, Gen liked it enough but it was no buttercream.
I only made enough to frost six cupcakes (I made real buttercream for the rest). I will increase the recipe’s amounts 1. if there is interest 2. if I make it again later in a larger batch.
Vegan Peanut Butter “Buttercream” Icing
- 1/4 cup Earth Balance buttery
- 1/4 cup shortening (make sure it is all veg)
- 2 tbsp peanut butter
- 1.5 cups of icing sugar (more to taste)
- 2 tbsp Dark Chocolate Almond milk
Combine the ingredients, mix until well blended and add more icing sugar to taste. I added food colouring to make them purple in honour of World Epilepsy Day.