I was planning on sharing a different recipe with you today.
I had the theme of my post all figured out in my head.
I went to go find my photos… and looked, and looked and looked… I looked again.
They were nowhere to be found.
Completely scandalous in the land of food blogging, where recipes rarely get repeated and I only do one photoshoot. I really have no idea how I lost them.
However, while I was searching for my photos, I unearthed this gem of a recipe. Rather, I rediscovered photos that I had neglected. I obviously need a better photo tracking system.
Clearly made before my sweetener-free challenge, this packs a serious punch. Satisfies a snack attack. Or maybe not, since it is so addictive.
Or kale chips with the works.
Crispy dehydrated kale is coated in a caramel lemon-cinnamon dressing and tossed with coconut, dried cherries, almonds, sesame seeds and pumpkin seeds for some glorious snacking.
That other recipe? Well, it was also for a crispy snack, sweetener-free, of course. I will just have to make it again and not loose the photos.
Funny how with this blogging blooper, I inadvertently turned more blogger, with a recipe for kale chips. HA!
Have you ever lost your photos before? I once had to recover engagement photos of my brother and at-the-time fiancee. Gosh, that was stressful. But now, I have no clue where the photos could even be recovered… and NO, I did not dream that I took the photos. I had witnesses while making the recipe, too. I know I did!
Cherry Collard Dolmas (Turkish Collard Leaves Stuffed with Rice, Beans and Fresh Cherries -Visneli Yaprak Sarma)
This has been the summer of cherries.
Local cherries arrived early, so by the beginning of July I had already made Almost Raw Chocolate Banana Crepes with Almond-Coconut Cream and Cherries, then balsamic cherries migrated onto a sandwich with rosemary cashew cheese and arugula, and I pickled a bunch in a five-spice spiked vinegar. I kept on thinking cherry season was over, but they continued to be on sale late into the summer. How can you say no to cherries at 99c/lb?
So, yes, I have yet another cherry recipe.
Earlier this summer, we thought I might have been able to join Rob in New York for a mini-vacation. We researched where we wanted to stay (airBnB!), what we would do (opera!) and what we would eat (Pure Food & Wine!). My favourite raw resto to date, it would have been a nice treat. I even scoured their menu to see what I wanted to order. I found it:
Cauliflower Cous Cous with Sour Cherry Dolmas with pistachio, almond, dried fruits, mint, Moroccan tomato jus
Sounds heavenly, no?
Turns out that when we went to book my airline tickets, we were not able to get the flights we wanted. So for the long weekend, Rob went to New York for work, and I stayed at home.
With a bit of extra time on my hands, I decided to tackle my own cherry dolmas. In retrospect, a raw version would likely have been quicker, but I opted for a more traditional cooked dolma. As traditional as cherry dolmas can be. When I visited Turkey, I was not wowed by dolmas. They were not on my radar. However, traditional dolma recipes typically include savoury spices like cinnamon and allspice, so I was sold. Instead of pine nuts, I used pistachios. Instead of traditional raisins, I used a touch of currants. The majority of the sweetness comes from the cherries.
Instead of a rice-based dish, I beefed it up by including white beans. Doing so made me have a lot more filling than I had initially bargained for, so I scrapped the grape leaves and plucked collards from my garden instead. With a cooked filling, a cooked collard seemed more appropriate, instead of my typical raw collard wraps. Pre-steaming the collard leaves made them much easier to wrap the filling and keep their shape.
The dolmas are simmered in a cherry-infused broth to complete the cooking of the rice. If you cooked your rice all the way through the first time, I think you could save yourself the final cooking step. It was a pretty labour intensive recipe but at least I didn’t have to wrap 100s of dolmas in tiny grape leaves.
In any case, these were so flavourful, they were definitely worth the effort. The rice filling alone was delicious, so if you just want to make that, I understand.
I made the cranberry-lemon-tahini dip for the dolmas but I didn’t find it needed a dip. In fact, the sweet on sweet clashed. If you want something to serve it with, a plain yogurt would be nice.
With all my cherry fodder this summer, Rob came back with a surprise present for me from New York: a cherry pitter!
Doesn’t everything look pretty in a Mason jar?
We don’t have many clear containers in our house, actually. Rob has oodles of beer glasses, but they all have logos on them! Hmmpht… Anyways, as I was saying, things all look better in Mason jars…
I don’t make granola that often, but recently became intrigued by granolas made with pureed fruits instead of gobs of sugar. Rob has willingly become my granola guinea pig. It is all for the better good of granola, right?
This was definitely not your typical granola. Not very sweet and not over-the-top chocolatey, either. The sweetness from the dried cherries and coconut hit your palate one by one as you savour the granola. Its prowess was born once it was paired with creamy yogurt and sweet bananas. I heard horror stories about soy yogurt, but it isn’t so bad!
I used millet again for a nice crunch along with toasted almonds. In this parfait, I tried to separate the granola from the yogurt but it does become a bit messy. It doesn’t travel as nicely as the Salad in a Jar, unfortunately. Oh well, make it fresh and then savour it on a relaxing weekend.
Am I the only one who gets into trouble during the summer? Trouble in my kitchen, I mean…
So many fruits and veggies to eat at their peak, sometimes I can’t decide what to eat first!
I recently was in Montreal and stopped at the Jean Talon farmer’s market. It was a good thing we didn’t use our bikes that day, because we came home with tons of fresh fruits and veggies. 5L of uber sweet wild blueberries from Lac Saint Jean. Rob and I demolished them within a week just eating them fresh. I also picked up 10 lbs of beets, peaches and carrots. We decided to stop before we bought some freshly picked corn, too. I like to think I have limits, but our list of purchases may suggest otherwise!
At home, I still had some cherries but wanted to focus on the blueberries. So what to do with the cherries? I really enjoyed them marinaded in balsamic vinegar, used both as a sandwich topper but also as a dressing (and topping) for quick salads.
This got me thinking about pickling my own cherries.
I found a few recipes but settled on a savoury pickling spice, filled with all the components of Chinese five spice (Szechuan peppercorns, cinnamon, star anise, cloves and fennel) along with bay leaves. I consulted with my Mom because I wanted to decrease the sugar and swap it for another sweetener, and she recommended not tinkering with the recipe because sugars and salts really help keep the proper preservation. So I didn’t… to be able to keep these pickled cherries for a while in my fridge once my fruit obsession has waned. However, if you want to consume the cherries within a week or so, I see no reason why you couldn’t omit the sugar or swap it for agave or maple syrup just like my simple balsamic marinaded cherries.
Since my cans are not sealed, I snuck in a taste and loved the cherries! A bit sweet, but with a nice savoury backdrop from the Chinese five spice. I plan on using them for salads, but I will let you know if I find other tasty ways to use them!
Next pickling project: Beets, I am looking at you! Anyone have good recipes for pickled beets without too much sugar?
Rob warned me.
I was away last week and Rob was in charge of watering the garden. I knew one of our squash plants was not doing so well after the scorching heat wave. I was already mentally prepared for the loss of a squash plant. Four plants in a small planter was probably not the best idea anyways. Even if 1 of the plants die, at least I will have 3 squashes.
However, it turns out that we have probably lost 3 out of our 4 plants.
AND…. to make matters worse, of the 3 squashes, one was ripped off the plant and eaten. Another had a large nibble removed. Only one survives. Rob swears it wasn’t him. We blame the raccoons!
One of the reasons we didn’t plant tomatoes was because we had an abysmal crop last year and oftentimes the animals would munch on the tomatoes first, leaving us with a handful of cherry tomatoes at the end of the season. Stealing tomatoes, I understand…
But please, raccoons.. do you really need to munch on an unripe kabocha squash? Gah! I kept telling myself well if nothing else, we will have a huge kabocha squash by the end of the summer. Sadly, I don’t even see any more blossoms to do more self-pollination.
It really makes you appreciate farmers and their struggles.
Thankfully my kale, collards and herbs are growing strong. The backyard planter has had great plants, although our front yard still has smaller kales. I have a handful of arugula growing, too, which I used for this sandwich. Holey in all its organically-grown-in-my-backyard glory. Looking at the photos, you’d think it was a green jungle out there!
Inspired by Gena’s raw pizza, I cobbled this sandwich together after my trip.
First, I marinaded cherries in maple-sweetened balsamic vinegar. Then I made a rosemary-infused cashew spread. A handful of my backyard arugula tops a maple pumpernickle (sourdough rye) bread that I picked up in Calgary. The contrast in flavours worked really well together, although I had a hankering for a more sour cashew spread. I think I need to find some probiotic capsules to help me with that… Next time!
Strawberries are out and cherries are in. Seasonal eating at its best, right?
While I originally planned for a strawberry-filled birthday brunch, I worked towards the next seasonal fruit: cherries.
What do you think of first after I say cherry?
Please don’t say cherry red macronucleoli.
(Gosh, the July 1st studying mode has made its way into my blogging, ack!)
Now you’re talking.
The Naked Sprout‘s brunch menu inspired me again to try my hand at raw crepes. While I had the raspberry banana coconut pancakes, Rob had the chocolate coconut crepes with banana and a blueberry cashew whipped cream drizzled with an ancho chocolate sauce and a strawberry compote. What a tasty mouthful!
Not so fancy for my home-grown brunch, though. We are aiming for stress-free gatherings, not stress-inducing gatherings!
In the end, I decided to pair the local, fresh cherries with an almost raw chocolate banana crepe and an almond-coconut cream. All of which I could make in advance and allow guests to assemble themselves.
I was scared of thin raw wraps since my raw zucchini wraps were a bit finicky. I have made these a few times, so let me assure you that these are easy to make. The Vitamix makes for a smooth batter and adding the flax seeds last gives you some time to work the batter into a thin sheet. I wanted round crepes, but here, you make a big sheet of a wrap and then cut out your desired shape. It is much easier to make a consistency thin wrap if it is one big sheet. Rest assured that the extra pieces of crepe were not wasted and went straight into my belly. This wrap has a nice chocolate flavour with a hint of banana and very pliable.
I paired the wrap with a coconut-based cream. Now that Rob is gaining experience with opening coconuts, I ventured with a coconut recipe. I contemplated making a macadamia-based whipped cream but cheap coconuts from Chinatown won that battle. I paired it with almond extract for a strong almond flavour, almost begging to be paired with cherries.
Top with sliced almonds, this was a glorious brunch… or dessert.. and quite a great way to introduce my friends to raw cuisine, if I may say so myself.
Sometimes simple is all you need, because the simple flavours melded so well together.
This is being submitted to this month’s Breakfast Club featuring holiday treats, to this week’s Raw Food Thursdays, to this week’s potluck party for fruit dishes, to this week’s Weekend Wellness and to this month‘s Simple and in Season.
It is getting close to the actual barbecue, and I am still trying out new recipes.
I honestly thought I had a winning recipe here.
You have your typical coleslaw with a vinaigrette, and then you have this coleslaw on a Middle/Eastern/European kick. First, slivered green cabbage, much loved by the Poles, is lovingly infiltrated by kohlrabi. I really enjoyed the crisp, slightly sweet julienned kohlrabi which was a perfect match to the cabbage. If you don’t have any kohlrabi, just increase the cabbage. If you have kohlrabi, make it into a slaw, as you won’t be disappointed.
Next, we have a lemony vinaigrette, which I much prefer to a creamy dressing any day. Spiced with dill, we have the Eastern European flavour palate going again. Sprouts are added for more mouth feel.
But then Ottolenghi adds the wonderful finale, his Middle Eastern flair, the best twist to the mix: dried tart cherries.
Since it is cherry season in Ontario, I tried the salad with both fresh and dried cherries, and the latter are definitely the winner. Which means everyone wins, because then this becomes a year-round salad. I also decreased the amount of dressing while adding in more vinegar, increased the sprouts and substituted some dill seeds since I didn’t have enough fresh dill.
However, despite how much I loved this salad, and figured it played with the perfect palate for feeding Rob’s Polish family (cabbage, lemon, DILL), he vetoed the salad. Poof! Just like that, it disappeared from the menu.
Their loss is my gain, because I have been eating this salad all week and pretty content that I don’t have to share it with anyone.
The sad part is that I am still wondering what kind of salad to make for the Poles…
A great breakfast always starts your day on the right track. But what to do when you are travelling? Hotel buffets are typically laden with picks like bagels, muffins, pancakes or standard cereal, which don’t interest me these days. Fruit can be hard to find, and if you have oatmeal, it is usually the quick-cooking oatmeal filled with sugars and flavourings. So what’s a travelling girl to do?
Luckily, I knew I had a refrigerator at my hotel, and I knew the hotel breakfast would include fruit (standard across the Drury chain). I loaded up on apples, bananas and oranges in the morning and then devoured them along with my portable overnight oats. The benefit of nondairy milk in tetrapacks is that I can travel with it very easily before it has been opened (no refrigeration needed).
Before I left home, I created a dry mixture for my overnight oats, including rolled oats and chia seeds. I decided to flavour it with cocoa, dried cherries and a touch of cinnamon. Each night, I added 1/4 cup of the mixture to 1/2 cup of almond milk and let it chill overnight in the fridge. Sometimes I would add more milk the following morning, depending on whether I wanted it more runny. Combined with fresh fruit, I was a happy camper. Healthy breakfasts can be easy while travelling! This is also an easier way to create them at home, so that you don’t have to measure out the ingredients every time.
I found the dried tart cherries to work incredibly well with the cocoa flavour, but dried cranberries could work, too – they would just be a bit sweeter.
My right forearm hurts.
I have two possible explanations:
1) I used my right forearm a bit too excitedly at the gym.. ?from jumping jacks?
2) From kneading strudel dough
I vote for the latter possibility since it is one-sided. But I didn’t think my kneading was THAT vigorous!
I mean, I was a bit more vigorous in my kneading this year. Last year, it took me 20 minutes. Apparently, I needed more oomph.
This year, my grandmother told me that the best strudel kneaders literally throw their dough onto the counter.
And I happily followed suit.
I don’t think I had to knead more than 5 minutes. It was perfect. The dough also pulled like butter.
I must be improving. Keeping the strudel tradition alive within my family.
It seems to have become an annual tradition, this strudel-making, or strudeling as we’ve dubbed it this year. Last year, we got in trouble for pulling the strudel dough Christmas morning, as my mom was trying to prepare for lunch and dinner. So, we did the next best thing: knead the dough on Christmas morning, but pull it and bake it on Boxing Day. But the commotion certainly follows wherever strudel-making takes place. It is always center stage.
We made a traditional apple strudel and for the second strudel, we pulled together this delicious cherry and almond strudel. A mix of both sweet and sour cherries, accentuated with both toasted almonds and almond extract, with a hint of cinnamon, this was strudel experiment success. It is kind of hard to make anything unappealing when it is wrapped with freshly baked homemade strudel dough, but even my grandfather (the strudel supervisor) gave it the strudel stamp of approval.
For step-by-step instructions on preparing the strudel and the recipe for apple strudel, see my previous post here.