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!
I am a bad vegan.
I’ll change that right now. What better way to share vegan cheer than by spreading some vegan desserts?
I went a bit dessert happy last week and made not one, but two desserts. Both with secret ingredients.
First, we have these blondies. Fudgy and moist like brownies but without any cocoa. Speckled with chocolate chips and sweetened with dates, you have a delicious dessert. Nut-free, to boot, these treats are made with chickpeas!
I first tried baking with beans when I made chocolate black bean cookies last year. Deliciously moist, creating a cake-like consistency. Without a hint of beans, the beany cookies were definitely a hit over Christmas. This time, the chickpeas contribute to a moist filling along with the dates. Chocolate chips speckled throughout made it a nice treat.
A momentary lapse caused me to inadvertently double the wet ingredients, so I ended up doubling the recipe and making 2 pies. After chowing down one pie in 2 days, I knew I had to share the second pie. I had to say goodbye.
Rob ended up bringing it work and had some fun at the same time. His email to the masses:
I put some leftover cake and brownies in the kitchen on 5. There’s not much there. Get it while you can!!!
After it was devoured in 10 minutes, Rob sent out a second email:
I can see that all y’all devoured the goodies in mere minutes. Little did you know that they were both VEGAN cake and brownies. *evil laugh*
Rob shared with me his co-workers responses:
lol well played sir!
still tastes good =D
LOL! Touche, my friend!
Little you knew I sprinkled bacon bits over both… muhahahaha. Actually being evil!
For some reason, he didn’t disclose there were chickpeas in the blondies and whole wheat flour in the cake. I think that would scare off more people than telling them it was vegan, right? Healthy does not have to mean taste-less.
If a group of twenty-something men devoured them, I bet you would enjoy them, too! Did you celebrate World Vegan Day?
Rob and I like to
name rename things. People. Animals. You name it, and we’ll rename it.
The previous tenant in the basement had a cat. A big, fluffy black cat that would watch us whenever we were in the backyard. It took us a while to figure out his name. By that time we had christened him with a new name: Muffin.
A dog followed us for a few days while on our jungle trek in Colombia. Rob named him Danger Dog.
After our recent Colombian adventures, our new home also has been christened with a Spanish name: Casa Tarragona.
Thankfully a late summer purchase was a new tarragon plant.
I first tried tarragon last year and since discovered it is an easy-to-grow perennial. Tarragon has a subtle anise flavour that I like, even though I don’t like licorice. Here, I pair it with blueberries in a delicious dressing sweetened by dates. Coconut-sauteed onions make this a luscious dressing with a hint of citrus from the lemon.
Wanting a hearty main-course salad, I paired it with French du Puy lentils and spinach. Toasted walnuts add a satisfactory crunch and fresh blueberries provide bursts of sweetness.
Definitely one of my favourite salads, to date, I feel like this is definitely the summer of salads!
What are your favourite ways to use tarragon?
I discovered where I inherited my veggie-loving genes.
You see, it skipped a generation.
I recently visited my grandparents. Not wanting to burden my grandmother with worrying about what I was going to eat, I took charge and delved into her kitchen to see what I could make….. While she typically makes traditional German food, I was delighted to discover she also had glass jars filled with oodles of dry beans, dried fruit, and whole grains (quinoa, millet, barley, rolled oats), a freezer filled with nuts and seeds, a pantry with tamari (my grandmother has tamari?!) and even things I have never eaten like Brewer’s yeast and soy lecithin. I almost forgot she also had a 20-year old juicer!!
My meal of the weekend was a double batch of my easy Curried Beans and Quinoa with Baby Bok Choy which was enjoyed by all.
However, my culinary bliss came when I juiced to my heart’s content. I juiced oodles of carrots, beets, apples, ginger and lemon to create the perfect breakfast juice. My first version had a strong kick from the ginger, but I held back on later versions.
All this juicing meant that I had lots of juice pulp. While my grandmother usually enriches her compost with the pulp, I wanted to make something a bit more
creative edible with the leftovers.
With my leftover carrot pulp, I decided to make raw carrot cake cupcakes. Super simple, no dehydrator needed, it was uncanny how they tasted like an even better traditional carrot cake. I don’t even like traditional carrot cake since it is typically a heavy and dense cake with little flavour. However, simply blend together carrots, walnuts, dates and raisins with cinnamon, ginger, nutmeg and cloves, and you have a flavourful no-cook dessert. Moist and flavourful. Top it with the cashew-date frosting, and you have one sinfully delicious dessert. Way too addictive to keep in your fridge, if I may caution you in advance.
Even if you don’t have a juicer, do not fret. I am definitely going to try this again with grated carrots with the extra water squished out because I don’t have my own juicer.
I made some raw juice pulp crackers with the pulp from the beets, apples, and ginger. With a touch of curry powder, they were oddly good. More like a thin bread than a cracker, but still good.
This is being submitted to this week’s Weekend Herb Blogging, hosted by A.B.C, to this week’s Raw Food Thursdays, to this week’s Healthy Vegan Fridays, to this week’s Potluck Party for Kid Friendly Foods and to this week’s Weekend Wellness.
I am making babies.
(It is true that Rob and I recently celebrated our “common law” status after a year of living together, but I am not talking about our eventual (not now) cute kids)
I am talking about squash babies!
It looks like my hand pollination of the kabocha squash was successful, with at least 2, maybe 3 baby squashes rapidly ballooning in size. This kabocha squash business is actually very high maintenance. Not only do I water them twice a day, I now inspect the blossoms to scout out the females. I am not leaving anything to chance and work my magic before the bees come a-buzzin. Seems to be working so far!
Just late last week, Melissa Clark at the New York Times had a post (and video) about eating squash blossoms. The best part? They weren’t deep-fried! Her recipe was for a simple cheese and tapenade filling that used the blossoms as a wrap. While Rob and I nibbled on a few male blossoms this weekend, we’ll have to see how I incorporate them into a bona fide meal. Somehow, I feel like it is more about the filling then the wrap, since it just tasted like a sweet veggie wrap!
I seem to be late with all my strawberry loving this year, but the strawberries keep coming! Looks like the second round might be knocking.
This, however, was my birthday cake from my brunch. I was inspired by Lisa’s raw strawberry tart, not only because it was topped by loads of strawberries, but also because the cream of the tart wasn’t based entirely on cashews. Instead, a frozen banana is whipped inside to create a creamy, looser filling, of which strawberries are nestled overtop. Although it seemed like just a simple garnish, the fresh mint and grated coconut added the extra dimension to make this a special cake. Because this tart is made with frozen banana, it is best eaten fresh. I swear the base was a more creamy yellow a few hours before I took the photos but I had problems with oxidation again! Arg!
I am a strawberry baby.
Being born at the end of June, my birthday usually coincides with the local strawberry season. My Mom went into labour while picking strawberries. I tell no lies.
This year, local strawberries are already finished as they had an early start. (Local cherries, though, are already here!). Rob and I still managed to sneak in some strawberry action, though, before he took off for the week.
No stranger to raw desserts, I know they can be pretty heavy. Nuts, coconut, avocado, you name it. They make for delicious desserts, but they can be truly decadent.
I had been pining a recipe for a nearly nut-free Strawberry Pie, so when we had a huge clamshell of strawberries, I couldn’t resist not making this. It was now or never. Next week, the strawberries may not be as good!
I couldn’t go nut-free with a crust, so I picked an interesting almond-vanilla-maple crust. However, since it was date-free, I didn’t find it kept its integrity as well as my go-to crust from the Raw Cashew Dreamcake. The recipe below has my standard crust which I think would work better.
In any case, the filling is really simple. A puree of strawberries and bananas with lemon juice is the base for holding more strawberries. Then it is topped with even more strawberries! Strawberry heaven, for sure.
This pie needs to be chilled so that the base firms up. In any case, I think it will be a messy cake no matter what you do.. unless you add a thickener like agar agar. My pie firmed up nicely after a few hours in the fridge but our initial foray after an hour left us with a goopy (yet still delicious) mess. Another less messy option would be to make and serve it in ramekins, like we did with our Tropical Mango Pie (oh so good!).
Since the highlight of the pie are the fresh strawberries, the pie cannot be stored in the freezer (hello, Raw Key Lime Pie!). Instead, the leftovers were my breakfast for the rest of the week.
Happy birthday to me.
Today is my birthday.
I don’t like to make a fuss about it, though. I’d rather have a quiet night at home, dinner cooked for me, than throw a birthday bash. I find more love in that than heading to a resto.
I am hoping to break the grasp of restos on my life. I have a few that I enjoy and those are ones that I haven’t quite figured out how to duplicate at home. With a Vitamix and dehydrator, I should be all equipped. I just need some smokin’ recipes.
Last year, my Mom made a killer raw raspberry cheesecake for my birthday. This year, there ain’t no party, but I thought it would be nice to continue the tradition of creating a decadent raw dessert for my birthday. I consider myself a quasi raw dessert expert, nearly always sampling a dessert when I visit a raw restaurant. I mean, I am an expert in taste. I have not nearly mastered all raw desserts. I just know what tastes good! A recent visit to the Naked Sprout in Burlington had me sampling Rob’s dessert: Raw Key Lime Pie. It was nice, light yet filling. Apparently they don’t even use lime to make it. The flavour is from lemons. (WHAT?!) Anyways, I figured I could try my hand at it back at home.
Armed with a recipe from Peacefood Cafe, a vegan resto in New York, I set myself to work. I had to scope out a few ingredients, but it was totally worth it. Cheap Brazil nuts and raw cashews from Kensington Market. 10 limes for $1 at my local grocer. 5 avocados for $2.50, too. Agave and coconut oil were already in my pantry. And yes, then to find a young Thai coconut. My new local grocer had that, too! $2 for a young coconut.
When we were in Colombia, the young coconuts were opened with a machete. Yeah, we weren’t going to do that. There are many different ways to open coconuts (great video here), but we’ve had the most success with removing the majority of the skin with a knife, scoring the top with a knife and then bashing it against the front steps to crack it open. OK, I’ll be honest- this is Rob’s successful technique. Not mine. I just help with its consumption. The juice is probably the best part, although Rob likes to eat the meat, too. In this case, I used the coconut meat for the dessert.
Since Rob had the task of opening the coconut, this was a very simple recipe to make. Assuming of course you have a gizmo to help with juicing 8 limes! Process the nuts and dates for the crust. Smoosh it into a springform pan. The rest of the ingredients were combined in my Vitamix to create a silky smooth filling. The green comes naturally from the avocados!
I hesitated as I dumped in 3/4 cup agave, but figured it would balance the 1 cup of fresh lime juice. I hesitated again when I added the coconut oil to the filling. The filling was so good without any oil at all, but I compromised. I added in 1/2 cup coconut oil instead of the full 3/4 cup. Trust me, you don’t need the full amount. You could probably use less oil, actually, because with the avocados and coconut, this is one decadently rich dessert. Incredibly delicious and it rivals the best raw desserts I have eaten. It is that good. Serve as small pieces.
Now who wants to come over tonight to help me polish off the rest of this pie?
(I am alone since Rob is away ALL WEEK!!)
Plus, a dessert like this is meant to be shared…
I miss the long-distance cycling trips. Two summers ago, Rob and I would jaunt around Southwestern Ontario on our bikes. Anything within 180km was fair game. We cycled from Toronto to see his parents in Woodstock and the following year, I cycled to Kitchener/Waterloo for a party. While it was fun, there was pain, too. This was challenging training. I had never done this much cycling before.
Unfortunately, after tackling the Kingston cycle last summer, Rob and I have not really done much long-distance cycling. Life gets busy. Weekends get booked up. It wasn’t until I cycled to Niagara Falls recently, that I realized how much I miss it. The cycling, the camaraderie, exploring the countryside, and of course, the multitude of snacks I would create every week. Not the pain, of course.
These are the snacks that I toted with me to Niagara Falls. A quick whirl in the food processor combines walnuts, raisins, dates, cinnamon and nutmeg into a delicious snack. Chewy from the raisins but with a big whiff of cinnamon. A great pick-me-up before and during long exercises. I should remind myself that they are good any time, really. I may have made 2 batches of it because I ate the first one through numerous “sampling” (and before I photographed it). Sweet and chewy cinnamon treats, oh yeah. As I gear into studying lock-down mode, they may turn into my late night studying snacks, though. Swapping cycling for studying seems so sad, eh?
Other sport snacks I have made:
Homemade Almond Chocolate Lärabars
Chocolate Brownie Power Nibbles
Cocoa Mint Nibbles
Maca Chip Energy Balls
Carob Blueberry Energy Bars
Peanutty Energy Bars
Paley’s Energy Bars
Blueberry Oat Bars
Fruit, Nut and Seed Power Bars
Cacao-Cacao Chip Cookies (recipe elsewhere)
Dark Chocolate Mint Cookies (recipe elsewhere)
Gingersnap Nuggets from Radiance 4 Life
Sometimes I’d rather have more veggies than dessert, but when I asked if I could skip serving dessert, my Mom was adamant: This is EASTER, bring on the dessert!
I obliged. I ruffled through my bookmarks for an easy, healthy dessert… with ingredients from my pantry. I bet you didn’t think it was possible, but this is an incredibly delicious dessert. Almost guiltless, as my Mom called it. No refined flours or sugars, with minimal agave at that. Decadent and delicious. Why is this almost guiltless? Well, it is still 256 calories (skip the crust and it is 156 calories, when serving 10!).
The secret? Tofu! But not just any tofu: the silken tofu you find in aseptic containers (not refrigerated). I used the firm silken tofu from Mori-Nu which had been languishing in my pantry for a while.
I have been meaning to make a tofu cheesecake but haven’t located a recipe worth trying yet (have any suggestions?) but I was positively smitten by this wickedly easy recipe from Chocolate-Covered Katie. So was my entire family. We ate half the pie for dessert for lunch and then the leftovers were nearly polished off by the end of the day, after dinner. I kept the tofu a secret until I was pinned and explained that the delicious creaminess came from the tofu. The richness from the good quality chocolate. Trust me, you couldn’t taste any tofu.
I am loving these quick-and-easy no-bake desserts. Here, you make a quick almond-date crust (I used the same one from my Raw Raspberry Cashew Dreamcake) – or skip it altogether if you want to serve it in cute little tumblers. Melt your chocolate and throw everything until a food processor. Spread overtop and chill. Easy, peasy!
Decadent and delicious, yet still low calorie for the huge amount of flavour.
This is my submission to this week’s Weekend Herb Blogging, hosted by Graziana, to this month’s Cook-Eat-Delicious- Desserts for dates, to We Should Cocoa for almonds, to this week’s Mother Day Healthy Recipes, and to this week’s Weekend Wellness.
Still interested in winning recipe #5?
5. Sarah’s Raw Brownies!
Of course, Rob needed dessert for his party.
Rob specifically requested a new raw dessert. Apparently Raw Mango Paradise Bars weren’t enough!
I had been eyeing Sarah’s recipe for Raw Brownies and figured a rich chocolate dessert would appeal to the masses. While a cashew-based dreamcake would have been nice, too, I wanted to try something different.. and gasp, something even easier to make.
1 food processor.
As a make-ahead dessert, this couldn’t have been easier. And the results were great. Fudgy raw brownies. Not too sweet due to the raw cacao powder with great texture from the partially chopped almonds. You can’t really compare them to traditional (baked) brownies, but they are delicious in their own right.
I smushed the batter into a 9×9″ tupperware container and while it doesn’t look like a lot of food, these are very rich and filling. When serving, do yourself (and your guests) a favour by making small pieces.
Did you know you can revitalize stale chips and crackers with a dehydrator? We were skeptical, but when Rob and I unearthed some stale chips we had forgotten about, we put the dehydrator to the test. After an hour at 145F, we had fresh chips once again! I guess it just goes to show you that it is the moisture that sucks the life out of stale goods.
I don’t think my mom really approved of Rob buying me a dehydrator for Christmas. Figured it would be a passing phase and end up being a dust collector.
Never fear, it is still being used for many different things, even though I haven’t shared them on the blog. I’ve become pretty adept at making apple chips, although dehydrated pineapple is quite good, too (very chewy!). My naked and maple-sweetened cranberries didn’t work out so well, unfortunately. Kale chips have also been great. Rob and I enjoying the polar opposite kinds. He loved the chocolate kale chips, whereas I preferred the Sarah’s maple sesame version. I’ve made raw chocolate macaroons and raw chocolate mint brownies with delicious results. Zucchini wraps, too.
Next up: Crackers.
Looking for a healthy dessert alternative, I decided to make cinnamon flax crackers after spotting them at Vegan Culinary Crusade. I increased the cinnamon for a bigger burst of flavour but otherwise followed her recipe. I mixed together the soaked flax seeds, water and dates in the food processor to create a thick gooey dough. Spread as thinly as possible for a crispy cracker.
Even with 1/2 cup of dates, this wasn’t a sweet cracker. But it was sweet enough to release its prowess with me. I gobbled these crackers up so quickly with their warming hug of cinnamon. I used brown flax seeds but will try golden flax seeds next time since they have a milder taste. In any case, while I originally planned to eat these for dessert, I found they paired beautifully with a butternut squash soup.
If I thought the label vegan was stigmatizing, never mind what people think when you tell them you are eating raw food! I have had friends flat out refuse to go to a raw restaurant with me (where’s the meat? where’s the heat? they exclaimed).
Eating raw foods could be as simple a summer salad, or snacking on some fresh fruit, which are not too horrific in the slightest. For those eating only raw foods (not me, don’t worry), this would quickly become boring! This is when it becomes exciting, because the experimentation in raw foods has created some luscious treats, perfect during the hot summer when you don’t want to turn on your stove or oven.
Summer berries are at their prime right now and I know the virtues of eating berries, plain, unadorned, in all their glory.
Let me fill you in on a secret: there is food synergy at play. 1+1 does not equal 2. Combine your favourite summer berries and top with a nutty topping for a delicious crisp. No oven required.
If it were that simple, it wouldn’t as phenomenal.
This is the second secret: macerate your berries. Blend your berries. Use a portion of your berries to create a sweet juice, just as if you baked your crumble and it is oozing those lovely fruit juices. I cringed when I mashed my blackberries (my beautiful blackberries!), but it is what brings this dessert to the next level. It isn’t just berries and nuts.
I was inspired by the recipe in Radiant Health, Inner Wealth and Raw Food Made Easy to create my own Raw Mixed Berry Crisp. I used blackberries and raspberries, which were a wonderful combination, but choose your favourites (blackberry-peach? raspberry-mango? blueberry-pomegranate?). The cinnamon-almond-date topping would work with any fruit! If you don’t plan to eat everything at once, I suggest keeping the topping separate from the fruit. Sprinkle over top just prior to serving… because if you aren’t going to eat it for dessert, you may as well have it for breakfast!
This is being submitted to this week’s Weekend Wellness, this week’s Weekend Herb Blogging, hosted by Anh from A Food Lover’s Journey.
June has been a busy month.
It started with a trip to Vancouver (where I was so happy to meet up with Ashley!).
Next, there was the bike ride of the century. Or 3.6 (metric) centuries.
Then, the following weekend, there was the move. From separate apartments to a single house. Combining of lives. Living out of boxes and boxes.
The weekend after the move also happened to be my birthday. Apparently, turning 30 is a big deal. Not just any birthday.
Thus, our new home, bricks and mortar only, housed my birthday bash. A small gathering of both immediate families.
My mom was the host, though. She transplanted most of the food, serving dishes and even flowers from her backyard in Ottawa, as we are still unpacking boxes. I can work in my kitchen, but it is not up to its full capacity just yet (where is my second set of measuring spoons?? Or the bicycle chain lube?- not that I need that in the kitchen, btw).
My mom came up with a delicious menu, catering to my “vegan on steroids” diet, as she puts it. I know she is cooking out of her own comfort zone, but she was easily able to combine my bean and grain dishes with meat and dairy-dishes for everyone else.
While Rob and I contributed baklava as a late Father’s day gift for the shindig, since it was for my Dad, I opted not to try a vegan recipe. I went with his favourite Turkish baklava recipe, complete with a pistachio-only filling.
I couldn’t back out of a birthday cake, though. I knew what I wanted: a vegan cheesecake. I have gushed over ones I have eaten at restaurants in town, but had yet to try making it at home. I picked out a recipe and my mom, thankfully, obliged. Her closest Loblaws actually carried all of the ingredients once she started to look (although they were more expensive than what I pay from natural food stores in Toronto, so I will have to hook her up next time). She made it the night before, froze it overnight, and brought it to Toronto in a cooler. Her only change to the recipe was using a 9″ springform pan, but that didn’t change how great it tasted!
Just as I had hoped, this was a delicious cake. Silky, creamy and smooth with a strong burst of raspberry in the cake. This doesn’t taste like cheesecake, but it has a similar consistency. It is not as heavy. Light and fruity. Smooth and creamy. A dreamcake. It needs its own name because it is a shame to even compare it to cheesecake. If you didn’t tell people it was vegan, all they would know is that they were eating a delicious cake. It took longer than half an hour to thaw, but we ate it chilled anyhow. Personally, I preferred it straight from the fridge, when it was more creamy. Thankfully the baklava was a hit, which meant there was more leftover birthday cake for me!!
The great thing about this cake? Once you have the ingredients, soak your cashews, you just whip everything in your food processor. No oven required. Freezer space necessary, though.