Vegan Life Updates
My boyfriend and I have been living in northern Alberta for over three months now. We are in a town with a population of about 7,000. Before making the move here from a large city in southern Ontario, we were a little nervous of what the selection of vegan items would be like in the grocery stores.
We were quite surprised/relieved to see that there are three large four grocery stores in town (IGA, No Frills, the Co-op, and Wal-Mart- which we try to keep away from). In Ontario, we did most of our shopping between No Frills and Fortinos, and in terms of vegan selection, the No Frills here has pretty well the same options.
The biggest difference in our vegan ways, is the lack of vegan options in restaurants here- which was expected. Now, instead of eating out, we spend a little extra money for more expensive items in the grocery store as sort of a treat. We don’t typically buy too much ‘mock meat’ products, but have been buying vegan chicken strips occasionally for quick meals.
A couple weeks ago (Sept. 11) was my boyfriends birthday. Unfortunately we weren’t able to get together with family for a birthday dinner (as they are all in Ontario!) and missed out on Shawn’s mom’s delicious vegan chocolate cake that she’s made for many special occasion since we’ve gone vegan, so I did a little baking of my own!
I made Shawn (okay, maybe I had myself in mind when making these) a vegan red velvet cake and cupcakes.
I’ll attach the links of the recipes I used, I used one for the cake itself, and the other for its icing.
Cake Recipe (I used half for 6 cupcakes, and the rest I made a little cake with)
The summer in the north has come to an end, and the cold weather is rolling in. I’ve been seeing a lot of my friends pictures on Instagram of pumpkin desserts and lattes this past week. Unfortunately the closest Starbucks-like coffee shop is over two hours away. Luckily I brought my pumpkin pie liquid sugar all the way from Ontario. I’ve been making my own pumpkin spice lattes this fall!
Here’s the recipe:
1 cup milk (I have used sweetened almond milk, vanilla almond milk, and soy milk- all three work great)
2 tsp of pumpkin flavouring syrup
1 tsp instant coffee
Dash of cinnamon
You can also use a shot of espresso instead of instant coffee, which does taste nicer.
Warm up milk to desired temperature, add in the rest of the ingredients, stir and enjoy!