Monthly Archives: April 2013

Restaurant Hot-Spot(light): Wild Oat Cafe

In February I went to Ottawa for a conference.  Before I left for Montreal, my Ottawa tour guide and good friend took me to the Wild Oat Cafe for Sunday morning brunch and it was absolutely lovely.  I had toast, tofu, hash browns and an oatmeal chocolate chip cookie (with a chocolate chunk cookie to take home).  My friend had toast and an omelet.  The restaurant is small and was crowded when we went — it seems to be a popular place in Ottawa.  Service was quick, but there were no waiters/waitresses/servers.  It was really about ordering at the counter, taking your recipe, standing to the side while you wait for your food, get your food and then try to find somewhere to eat. However, the place was still cozy and hippie-ish.

The Wild Oat Cafe also has a take-out counter with hot food, freshly baked bread, cookies and salads.  I definitely suggest you should pay these good people a visit!  The Cafe is located in the Glebe in Ottawa.

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Carob Koala Crisp Squares

What can I say?  Make them.  Eat them.  Done.

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Ingredients

1 pack of vegan marshmallows

3 tbsp of margarine (I used Earth Balance)

6 cups Koala Crisp cereal

1 cup of carob chips

Instructions

Melt margarine and marshmallows in a large saucepan

Once melted Koala Crisp cereal

Stir until well combined

Remove from heat, let cool, and add carob chips

Grease or line an aluminum or metal pan with parchment paper and spread out the mixture into the pan, using a spatula or spoon

Let chill in fridge for 30 mins, cut and serve!

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Carob Chip Cookie Cheesecake Bars

Absolutely yumsicles (it’s a word I just made up.  Just saying “yummy” would not do this recipe justice).  One of my friends loved it so much that he asked me to make a special batch just for him.  So here it is, adapted from Namely Marly.

Carob Chip Cookie Cheesecake Bars

Ingredients

  • 2 tbsp. of ground flax meal
  • 2 tbsp. of corn starch
  • 6 tbsp. of water
  • 1 cup(s) of Earth Balance Margarine
  • 3/4 cup(s) of brown sugar
  • 3/4 cup(s) of granulated sugar
  • 2 tsp. of vanilla
  • 2 1/4 cup(s) of flour (substitute gluten-free flour here if you’d like a gluten-free version)
  • 1 1/2 tsp. of baking soda
  • 1 1/2 tsp. of baking powder
  • 1 tsp. of salt
  • 2 cup(s) of carob chips
  • Vegan Cheesecake Filling (see recipe below)

 Directions

  1. Begin by warming your oven to 350 F. Spray a 9 X 9 baking pan with vegetable spray.
  2. In a small bowl combine 2 tablespoons ground flax meal, 2 tablespoons corn starch, and 6 tablespoons water. Stir well and set aside to thicken.
  3. Next combine the 1 cup of Earth Balance margarine, 3/4 cup brown sugar, and 3/4 cup granulated sugar in a large bowl. Stir vigorously (or use a mixer) until the mixture is light and fluffy.
  4. Add the vanilla and flax meal mixture to the margarine mixture and stir until well combined.
  5. In a medium-sized bowl, combine the 2 1/4 cups flour, 1 1/2 tsp baking soda, 1 1/2 tsp baking powder and 1 tsp salt. Stir until well combined.
  6. Pour the dry ingredients into the margarine mixture and stir until everything is well incorporated. Add carob chips.
  7. Press half of the cookie dough into the bottom of the prepared pan and bake for 18 – 20 minutes. Set aside and cool.
  8. In the meantime prepare the Cheesecake Filling (see recipe below).
  9. Once the bottom layer of the cookie bars have cooled, spoon the Cheesecake Filing over the top.
  10. Cover that with spoonfuls of the remaining cookie dough. You may have spots where the Cheesecake Filling is showing through, but don’t worry, the cookie topping will spread out as it bakes.
  11. Place the pan back in the oven and bake for 30 minutes. Remove from the oven and allow to cool before cutting and serving.

Vegan Cheesecake Filling

Ingredients

  • 1 8 oz container vegan cream cheese (I used the Tofutti brand)
  • 1 cup(s) of sugar
  • 2 tbsp. of corn starch
  • 1 tbsp. of ground flax seed
  • 3 tbsp. of water
  • 3 tbsp. of lemon juice (or the juice of one lemon)

Directions

  1. Combine the container of vegan cream cheese and 1 cup of sugar in a medium bowl. Stir until well combined.
  2. In a small bowl combine 2 tablespoons of corn starch, 1 tablespoon of flax seed, and 3 tablespoons of water. Stir and then pour into cream cheese mixture. Continuing stirring until all the ingredients are well acquainted.
  3. Add the 3 tablespoons of lemon juice and stir again, until everything’s all mixed together.
There you go. The stuff that dreams are made of. Or at least really good vegan desserts
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