The Scoopin’ Moose Canmore

The Scoopin Moose Canmore

For a town as seasonal as Canmore, it surprised me that for the longest time, they didn’t have an ice cream shop – until The Scoopin’ Moose came along that is. Sure it’s not the first thing you want to eat in the middle of freezing cold winter (although true ice cream lovers eat it regardless of temperature), but if the line-up was any indication, it’s definitely a hit in the summer time.

The Scoopin’ Moose is the brainchild of first-time business owners, Jessica Mayne and Tory Kendal. Having decided that Canmore lacked a place to go get a frosty, evening treat, they opened up The Scoopin’ Moose just over a year ago. Not only can you order just about any flavour of ice cream under the sun, they also offer crepes, both sweet and savoury, and hot drinks, which I can imagine will be perfect when things start to chill off in a couple of months.

All of the ice cream at The Scoopin’ Moose is supplied by Foothills Creamery, a local favourite for all things dairy. You can get everything from classics like mint chip and Tiger, to specialties like “The Scoopin’ Moose” and “Canmore Coal”, a black licorice flavoured variety. Admittedly licorice is a flavour you either love or hate but as Tory puts it, “Where can you find black licorice ice cream nowadays? People come here just for this flavour because they say they cannot find it anywhere else.”

The Scoopin Moose Canmore

We got the chance to taste test both a sundae and a sweet crepe. Let’s start with the ice cream shall we? You can never be let down when chocolate and peanut butter are involved so not surprisingly, the Morty Moose sundae was a hit. It wasn’t over-complicated – just 2 types of ice cream, Scoopin’ Moose and Chocolate, chocolate sauce, whipped cream and Reese’s Pieces, but the sweet and salty combination could not have been more satisfying. As for the crepe, Tory mentioned that “The Lady Mac” (named for the mountain towering above the town) is one of their best sellers, and it’s probably for its simplicity as well. For a crepe that was just filled with strawberries and topped with strawberry coulis, fresh whipped cream and a dusting of icing sugar, it sure wasn’t lacking in fruity flavour. This coming from a girl that thinks the prerequisite for any good crepe is Nutella (and don’t worry, they have plenty of options filled with it too).

If you are in Canmore, either visiting for the weekend or living there full-time, be sure to make a stop at The Scoopin’ Moose before leaving town – maybe even a couple of stops depending on how long you are there for! After all, who doesn’t like a healthy scoop (or 2) of ice cream?

Visit The Scoopin’ Moose at 722 Main St, Canmore AB – 403.621.1336; open daily 11 AM – 10 PM, including holidays. Follow The Moose on Facebook or Twitter.

The Scoopin Moose Canmore The Scoopin Moose Canmore The Scoopin Moose Canmore

Raw Vegan Oatmeal Raisin Cookies

Raw Vegan Oatmeal Raisin Cookies Raw Vegan Oatmeal Raisin Cookies Raw Vegan Oatmeal Raisin Cookies Raw Vegan Oatmeal Raisin Cookies

Summer is the worst time for baking. Not only is it way too hot to turn the oven on, the heat doesn’t really do anything for my sweet tooth. Don’t get me wrong, I still consume copious amounts of chocolate, but for the most part, I would rather load up on salads than rich, fat and sugar-laden desserts. Thankfully

This month for the Secret Recipe Club I was assigned Mangia (ironically she got my blog last month). Chelsy may just have more vegan/gluten free/paleo dessert recipes than any blog I have ever seen, I love it! Unfortunately, it made it even more difficult to choose what to make. I settled on a variation of her raw chocolate chip cookies, opting to make raw oatmeal raisin cookies instead. Mainly it was because I really sympathized with the whole post in general (titled “Date Me.” Her uncle, who wants to set her up with a boyfriend sounds pretty much like my mom. I am not sure what is worse, an extended family member who wants to dictate your love life or your own mother. Either way, it made me laugh. Who needs a boyfriend anyways when you can stand on your own two feet perfectly fine, thank you very much (and make some darn good baking for yourself too while you are at it)?

Raw Vegan Oatmeal Raisin Cookies
 
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The perfect sweet treat and you don’t even have to turn your oven on!
Author:
Recipe type: vegan, dessert, snack, cookies
Serves: 12-14 cookies

Ingredients
  • ½ cup raisins + an additional ¼ cup, set aside
  • ½ cup coconut oil
  • 2-3 tbsp. unsweetened applesauce
  • 1 cup shredded coconut (sweetened or unsweetened, depending on how sweet you want the cookies to be)
  • 2 cups oats
  • 2 tbsp. ground flax seed
  • pinch salt

Instructions
  1. Start by blending ½ cup raisins, coconut oil and applesauce in a food processor. If the raisins are old and hard, chop them up a bit by hand first to help get the process going.
  2. Add in the coconut, oats, flax seed and salt, pulsing until the mixture forms a bowl. If it is still too wet, add some more coconut or oats. If it is too dry, add additional applesauce or coconut oil. Quantities will really vary depending on where you live and what the climate is like.
  3. Once the “cookie dough” has reached a consistency you like, fold in the remaining ¼ cup of raisins,
  4. Form the mixture into cookies and refrigerate until firm.
  5. If not eaten immediately, store the cookies covered in the fridge, otherwise they will get too soft at room temperature.

Raw Vegan Oatmeal Raisin Cookies Raw Vegan Oatmeal Raisin Cookies Raw Vegan Oatmeal Raisin Cookies Raw Vegan Oatmeal Raisin Cookies

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Stone Fruit Sangria for #SundaySupper

Stone Fruit Sangria

For the longest time I hated the taste of alcohol. I don’t know what it was, it just didn’t do it for me. It was like, “why would you wreck a drink with this when it tastes better without it?” Crazy people with all of your alcoholic beverages, I will take mine virgin please and thanks.

Well sangria sure changed that mentality in a hurry. How can you go wrong with a big old glass (more like 4 glasses) of fresh summer fruit, soaked in some sort of fizzy, fruity juice? Oh there’s wine in there too? No problem. In fact, it is the perfect drink for a summer BBQ party.

And with that smooth segway, I am pleased to announce that this is my first week participating in the Sunday Supper Movement, themed “summer BBQ party.” If you have Twitter and follow at least one person related to food blogging, you know what the Sunday Supper Movement is, or at the very least you have heard of it. I don’t know how long I kept seeing #SundaySupper before I actually decided to investigate it and now here I am, actually doing it! Essentially each week (on Sunday, go figure), we all come together to share our recipes related to the given topic. Scroll down a bit and you will find links from all of the other participants. With any luck, you will find plenty of BBQ dinner recipes to sop up all of the alcohol in this sangria. So then you can go and have another glass of this sangria. Strategy my friends, strategy.

Stone Fruit Sangria Stone Fruit Sangria

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Stone Fruit Sangria

5.0 from 1 reviews

Stone Fruit Sangria
 
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Refreshing summer stone fruit sangria.
Author:
Recipe type: Drinks
Serves: 4

Ingredients
  • 1 bottle red wine
  • ¼ cup hard liquor like rum, Grand Marnier, apricot brandy, etc. (I used half rum, half Grand Marnier)
  • ½ lemon, sliced
  • 1 lime, sliced
  • 1 medium or ½ large navel orange, sliced
  • 1 plum, sliced
  • 1 nectarine, sliced
  • 2 peaches, sliced (I used one regular, one white-fleshed)
  • 1 cup orange juice (fresh squeezed)
  • ¼ to ⅓ cup concentrated berry syrup (I used Saskatoon berry concentrate from Pearson’s Berry Farm)
  • 7-UP, gingerale or club soda, as needed

Instructions
  1. Start chopping! Get all of your citrus and stone fruit sliced and put it in a large pitcher.
  2. Pour in all of the liquids, except for the sparkling beverage you choose to use (7-UP, ginger ale or club soda).
  3. Let the fruit, wine and other ingredients macerate for at least a couple of hours, or even overnight.
  4. When you are ready to serve, pour the glasses ⅔ to ¾ full of sangria mix and then top them off with the sparkling beverage of your choice. Obviously the more you add, the more diluted it will be. If you prefer your sangria not too sweet, stick with the club soda, as the other pop will just add more sugar.
  5. Drink up!

Stone Fruit Sangria

Stone Fruit Sangria

Stone Fruit Sangria

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sunday Supper Movement

The Coup

The Coup Generally when I go out for dinner I know exactly what I am going to order. Why? Because it is the only thing I can eat. Life as a vegetarian does not afford you many options when dining out (not that I am complaining, my diet is a personal choice and something I feel quite strongly about, plus it always ensures extra room for dessert), so it is nice to experience some more diversity. Usually there is one vegetarian entree, if that, and after awhile you really want to see something more creative than a veggie pasta or Mediterranean grilled vegetable flatbread. Thankfully that isn’t the case at The Coup, Calgary’s go-to exclusively vegetarian restaurant. This time it’s the meat-eaters that are left out of the party, unless they want to come over to the dark side and taste the wonderful world of vegetables. I was really excited to check out The Coup again, as they recently reopened following a renovation that meant a complete overhaul of the old space. It is much more open and airy, with plenty of seating, both inside and on the patio. They also have a living plant wall, filled with herbs from mint, to chives, all of which are watered daily and used in a number of their dishes. It’s aesthetically pleasing and practical too! The Coup - plant wall The Coup - bar

We started off the evening with a pitcher of sangria. It should be mandated that white wine, citrus, fruit juices, apricot brandy and gingerale be together at all times (and a glass of the aforementioned mixture also be in my hand at all times). Needless to say that was guzzled down fairly quickly. The Coup - Sangria

Falafel quesadillas have always been a staple at The Coup so I wanted to step outside of my box and try the little nuggets of chickpea goodness in a different application; their club med salad. At first glance, it seems like the salad contains so many random ingredients but they all serve a purpose. Sundried tomatoes and banana peppers, with chopped pickles? And then tahini dressing? Stop analyzing it, just shut up and eat it. That’s all I have to say about that. Other than the fact that I will be adding chopped pickles to every salad I make from now until the end of time. I’m not pregnant, I swear. The Coup - club med The Coup - Club med My friend had been experiencing tempeh shwarma withdrawal throughout the duration of The Coup’s closure so it was an obvious choice for her. She likened the feature black bean and fennel soup it was paired with to “a blended vegetarian chili of sorts”. It sure looked pretty darn hearty and satisfying to me. The Coup - Tempeh shwarma The Coup - tempeh shwarma

Dessert was the one part of the meal that left me, well, confused, shall we say. I am still trying to wrap my head around it days later. Maybe creme brûlée is something that simply is not meant to be veganized but I give them props for trying. According to our server, they whip coconut cream and then add in flax eggs and agar agar to help set it. The texture ended up just a tad more gelatinous than I would have liked but it’s the flavour that had us both stumped. The flax left a very savoury aftertaste – not unpleasant per se, but not what you would associate with dessert. Then the brûléed cane sugar on top, well it just didn’t taste the same as regular burnt sugar. I don’t know what to say, I am just kind of baffled by it all. Yet I would probably order it again, so what does that mean? I guess it sums up The Coup quite eloquently, they leave you guessing but you always end up coming back for more. The Coup - coconut creme brûlée
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Salazon Vegan Coconut Brownies

Vegan Coconut Brownies Vegan Coconut Brownies

Brownies are difficult to get right on the best of days. Half of the time they end up too cakey, the other half they are too fudgy. Sometimes you under-bake them, and others you over-bake them. Start removing key variables like butter and eggs and you are really in for some fun. For the longest time, I thought that making a decent vegan brownie was next to impossible. In the past, I have tried versions with fruit purees, black beans, you name it. None have tasted like nor had the texture of a classic brownie. I was done with the idea of creating the perfect vegan brownie recipe until Salazon Chocolate sent me some of their vegan bars. I was determined not to de-veganize them so I set to work to make a vegan brownie that I could actually be proud of. I chose to work with their sea salt and coconut bar, amping up the coconut flavour with coconut oil and additional shredded coconut.

In the past, I had always used cocoa powder in my recipes, never melted chocolate. Using melted Salazon vegan chocolate already puts you a step ahead of the game because it helps to compensate for the fudginess you lose when you remove butter and eggs. Butter was replaced with coconut oil (rather than vegetable oil as it is actually solid at room temperature, another addition to the fudginess) and eggs were replaced with flax eggs to help hold everything together. I didn’t try to sneak in any fruit purees for moisture, because then you end up tasting the applesauce or bananas or whatever else you used, rather than the chocolate itself. I didn’t use any sugar substitutes either. Liquid sugars like maple syrup or agave just add another element of stickiness that no one expects, nor wants in a brownie.

Will I sit here and tell you that they are exactly like traditional brownies? Absolutely not. That’s the problem when you bake for various dietary restrictions though, people expect an exact replica of whatever they ate prior to the restriction. 99% of the time, it’s not going to happen. But that doesn’t mean that the end product cannot be damn delicious. When you sink your teeth into these Salazon vegan coconut brownies they don’t quite provide the same resistance as a brownie laden with butter and eggs. However, if you are still looking for a vegan alternative to get your chocolate fix, these are rich and satisfying enough to make the cut any day of the week.

**Disclaimer: Although the chocolate for this post was generously provided by Salazon Chocolate Co., the opinions and recipe seen here are uniquely my own.

Vegan Coconut Brownies Vegan Coconut Brownies

Salazon Vegan Coconut Brownies
 
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Serves: 12

Ingredients
  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup shredded coconut (plus extra toasted coconut for garnishing)
  • 2 tbsp. ground flax seed mixed with 4 tbsp. water
  • 5 tbsp. coconut oil
  • 1 bar Salazon Sea Salt and Coconut Chocolate
  • ½ cup almond milk (or other non-dairy milk)
  • ¾ cup white sugar (free of bone-char)

Instructions
  1. Heat your oven to 350F. Line an 8” square pan with parchment paper and set aside.
  2. Combine the ground flax seed and water. Let stand for 10-15 minutes or until the ground flax absorbs the liquid.
  3. Meanwhile, combine the dry ingredients (flour, cocoa, baking soda, salt and shredded coconut) in a bowl. Mix thoroughly to ensure that no lumps remain in the cocoa.
  4. In a separate bowl, melt together the Salazon Sea Salt and Coconut Chocolate with the coconut oil. Whisk in the sugar, as well as the almond milk.
  5. Add the wet chocolate mixture to the dry ingredients and stir to combine.
  6. Pour the batter into your prepared pan and bake at 350F for 20-22 minutes. The brownies should be opaque and only jiggle slightly when you shake the pan.
  7. Once the brownies are out of the oven, sprinkle them with toasted coconut and press it lightly into them so it sticks. Cool, slice and eat. Store in an airtight container at room temperature for 2-3 days if not eating immediately.

Notes
**Note – If you want to make the brownies even more chocolately, stir ½ cup chopped Salazon chocolate into the batter prior to baking. Alternatively, you could also melt another ½ bar of Salazon chocolate into the batter itself for a more fudgy outcome.

Vegan Coconut Brownies Vegan Coconut Brownies Vegan Coconut Brownies Vegan Coconut Brownies