If you can’t tell, I am a planner. You don’t magically become successful. You plan for success.
During one of my trips last year, I discovered a lovely portable breakfast idea: Ruth’s Chia Goodness. Basically it is an instant breakfast featuring chia seeds, nuts and seeds with flavours. Just add water, wait 10 minutes, and voila! Healthy breakfast is served!
Ruth has a few flavours, but I wanted to recreate the Chocolate version for this roadtrip.
The ingredient list: Chia (salvia hispanica L.), buckwheat, hulled hemp seeds, organic cacao, raw organic cacao nibs, dates, almonds, evaporated cane juice, Celtic sea salt.
Familiar with my other breakfast puddings with oats and almond milk (chocolate cherry overnight oats and gingerbread pumpkin overnight oats), I knew I had to get rid of the fresh ingredients and milk. Oats need a long overnight soak, so to make this an instant breakfast, hemp seeds and almonds seemed like a great idea. Buckwheat couldn’t possibly be used raw, though, in its uncooked form. I turned to dehydrated buckwheat, instead. With its crunch, they added the perfect textural foil to the gummy chia seeds. The cocoa nibs and Amazing Grass added the malty chocolate goodness that left me with my morning chocolate fix. Ruth has added sugar in hers, but I felt like this was perfect without it. Sometimes I add fruits to it as well. Apples, mangoes, kiwi.. I don’t know any fruit that don’t pair well with chocolate.
Do you have any great travel-friendly breakfast recipes?
This is my submission to this week’s Healthy Vegan Friday.
A Vegan BLT.
Not so farfetched with prepared store-bought vegan bacon, vegan “mayonnaise” and a loaf of bread.
But this is Janet-style. Whole foods only. No white flours.
A return of the raw eggplant bacon. Flatbread made with kabocha squash, buckwheat and flax. And for that mayonnaise, I whipped up a tofu-cashew version.
Food is always a source of discussion at gatherings, and since I don’t visit my extended family in Montreal that often, they found it shocking what I ate (or rather what I don’t eat). OK, no meat and dairy, but what about baked goods with eggs? No. What about whole wheat pasta? No. What about bread? No.
I make very few baked goods. Even when I do, I want them to be whole-foods based. It took me awhile, but I finally made Gena’s curried kabocha squash flatbread when I had a hankering for a BLT with the abundant fresh tomatoes. Although, after I had difficulties with a wet dough that never seemed to bake, I was reminded why I love my one-pot meals. They are so much harder to goof up!
My problem with the bread was that it took much longer to cook. I probably added too much water since my squash was already moist. Or I should have spread it thinner. In any case, I had to flip it while the underside was still wet. After a long run in the oven, it was dry and cooked through. I loved the subtle flavour from the squash which made these moist and pliable breads. The spices added a complementary touch and was nice with the BLT components.
I also made a quick vegan mayonnaise with tofu and cashews. I scoured a few recipes, including some made with avocado and even beans but wanted one that wasn’t loaded with oil. While not as creamy as traditional mayo and only reminiscent of its flavour, I still enjoyed the spread. In the sandwich, you wouldn’t note the lack of real mayonnaise. You only notice the differences while licking the knife.
While most people have returned to school this week and may be looking for totable lunches, sandwiches are common for the masses. However, just like my BLT Corn Pinto Bean Salad with Raw Eggplant Bacon, the bacon needs to be kept separate and assembled just prior to serving. The great thing about the eggplant bacon is how crispy it is. However, it seems to whisk in moisture super fast, so you need to keep it separated until ready to eat.
If there is one thing that is predictable with my meals, it is my breakfast. Steel cut oatmeal with fruit and protein powder. Lately, I’ve been eating it with Vega, since I scored it at half price. Making a big batch each week is a time saver and doesn’t make me think too much each morning as I rush out the door.
With a bit of extra time this long weekend, I decided to host a birthday/housewarming brunch today. A time to whip out all the vegan brunch options. I know, one meal that can be challenging for vegans has got to be brunch, typically filled with cheese, eggs and baked goods. Not here.
A recent visit to The Naked Sprout‘s Sunday brunch had me in a tizzy over their raw raspberry banana coconut pancakes with coconut ice cream. I thought it would be great to try my hand at it and I figured going raw for brunch would be an easy way to serve a crowd. The pancakes could be made in advance and then assembled once we were ready to eat. No need to slave over a stovetop, especially during this hot summer weather.
Of course, I had to do some research to make sure the recipe worked out before my guests arrived. Last week, while we still had strawberries, I did the first test run. This was the glorious result. Soft and chewy (not light and fluffy like SAD pancakes) pancakes with a hint of maca. Stacked, on top of berries and topped with banana soft-serve ice cream. I was definitely inspired by my meal at The Naked Sprout. This version was lighter and glorious in the melting ice cream. Make no mistake, their vanilla coconut ice cream was possibly the best I have ever had.
One problem: A few days later, my pancakes didn’t look the same. I stored a bunch in the refrigerator in anticipation of not dehydrating this weekend and they turned brown. The banana had probably oxidized or something. Still delicious, they just weren’t as um, photogenic. Well, at least to me, since I know they are supposed to be a light brown colour.
In any case, strawberries are out and cherries are in, so I’ve come up with an alternate breakfast plan. Stayed tuned!
I have been cycling a lot recently in preparation for cycling from Ottawa to Kingston and back in June. Rob and I have slowly increased our daily distances, and on Sunady we cycled 168km. Terrain around Toronto can be mostly flat, so we have been trying to incorporate hills into our routes. There will be some killer hills en route to Kingston.
Last year, The Toronto Star listed some scenic hills for cyclists and we have been exploring them one-by-one ever since. Two weeks ago, we conquered the brutal hill in Twyn Rivers and this week we tackled the steep and curvy hill at Appleby Line in Burlington. I have to zigzag up the hills because I can’t ride them straight – I just don’t have the gears to go that low nor are my legs that strong! We only have one more hill left on the list (Redway) but it has been fun to see different areas in Toronto.
I have been making tons of different energy bars for my cycling trips and will start by sharing these healthy snacks from the Thrive Diet (original recipe posted here, and video of Brendan making them is here). I like the Thrive Diet because it highlights eating nutrient-dense foods. Brendan just came out with a new cookbook, Whole Foods to Thrive, which I am really excited to explore because the recipes seem much more creative and include a lot of recipes from established raw restaurants including Live Food Bar in Toronto, Gorilla Food in Vancouver and one of my new finds, Thrive Juice Bar in Waterloo (sadly, they didn’t share the recipe for their awesome pad thai).
These are definitely a healthy energy bar, filled with nuts, seeds, blueberries, lemon juice and carob powder. The texture is softer than what I usually expect from my cycling snacks, but Brendan is a big proponent of your mouth and stomach doing the least amount of work while fueling up during exercise. I found them too soft to transport a bunch of them with me while biking, but they are better at room temperature after a work-out or as a mid-day snack when the munchies come!
I can do mad damage if I am in the right store.
Not a clothing store, not an electronic store, not even a bicycle store…. Food-related? Yuppers!
Kalustyan’s, oh yes.
Sometimes it isn’t as bad for local stores, since I tell myself I can always go back next week. That’s my inner monologue trying to talk some sense into me. Sometimes it works. Other times not.
Last week, I went to T&T. I hadn’t been in a while, since it isn’t close by and I am not (currently) biking (snow! grr!).
Watercress, 2 bunches for 88 cents. That was the plan. Maybe some mushrooms.
I came back with watercress, shiitake mushrooms, enoki mushrooms (love them! on sale!), snow peas (love them!), soy milk (new kind to try!), mango nectar (I have plans!) and a new, mystery ingredient: pea shoots or dou miao (unlike Chinatown, T&T actually labels its produce, hehe).
They were so fresh, and even though I had never heard of them, I figured a new green in my life couldn’t hurt.
In fact, I think the pea shoots were a wonderful discovery: my new favourite green. They are sweet, just like baby spinach (it has been usurped as my previous favourite green), with a hint of sweet pea taste. The leaves/tendrils are soft and silky yet the crunch comes from the stalks. I love that body. A welcome taste of spring amongst this never-ending winter. (Aside, before spring pea season comes pea shoot season!!)
I tossed the pea shoots into this Moroccan Barley Salad, inspired from the Moroccan Barley-Spinach Toss in Radiant Health, Inner Wealth (Tess has posted a version with quinoa here). In my version, barley is toasted, then cooked and mixed with a light, fresh dressing made of fresh orange and lime juices, cinnamon, cumin and green onions. I also topped it with sprouted buckwheat. The barley salad is cinnamon-heavy with a lightness brought from the citrus juices. It isn’t that sweet with the agave because I used currants (not raisins). The sweetness comes from your greens. In my case, pea shoots! For leftovers (not photographed, sorry!), I added even more pea shoots, so this was more of a pea shoots and barley salad, and I was in heaven.
Pea shoots, as it turns out, are the young leaves from the sprouting pea plant. The early shoots and tendrils can be harvested numerous times (it will eventually become bitter as it ages) until the plant produces peas. While they are uber pricey at places like Toronto Sprouts at the St Lawrence Market (over $4 for 125g), I thought they were reasonably priced at T&T ($11/kg or $2 for a large container).
However, it would be even cheaper to grow your own (I hope! In my garden to be!) and I picked up some dried green peas from Rube’s Rice ($0.95/lb) to see if I could grow them at home (I am really encouraged by Shauna’s post!).
In short, scour your Asian grocery stores for this delicacy! Or grow it yourself!