One of my more popular salads is my spin on Whole Foods’ Detox Salad. I used lime and cilantro to complement the riced vegetables. I named mine “Broccoli and Cauliflower Salad with Lime and Cilantro” because I cringe when I hear the name “Detox Salad”.
In general, I always assumed that the enzyme myth was in fact, just a myth….. until I saw this video. (That long pause is Dr Gregor’s hallmark, at least in my mind).
In this other video, De Gregor highlights the presence of sulforaphane in broccoli which enhances liver enzymes, as the most potent natural phase 2 enzyme-inducer. However, since sulforaphane is only created when two components interact, until you crush the raw cells (ie, with chewing or chopping), you miss out on sulforaphane. He later mentions that this needs to be done prior to cooking broccoli. Yes, the “enzyme myth” is true. Cooking is not as good for the broccoli’s sulforaphane levels.
But who likes raw broccoli?
To get the best of both worlds, a fun solution would be to chop your broccoli, wait a bit for the enzymes to work and then cook it.
And yes, this was my round-about introduction to this lemon-cilantro chickpea salad with almost riced broccoli, which I actually steamed for a gentler taste. Although, you are completely free to try this with raw broccoli rice, too. The lemon juice would make it tender, too, with time.
Poll time. Raw or cooked broccoli: which do you prefer? :)
Third time was a charm. Rob and I finally got our internet at home this weekend. (YES!)
We also moved all our stuff previously stored in my brother’s basement.
I can no longer find my computer, though.
I mean, I know where it is, but it blocked by too many boxes to unpack.
OMG. We have a lot of stuff. I am truly a hoarder (of sorts).
Living a year without most of the stuff will make it easy to purge. Easier, I should clarify.
I am hoping to rebuild a decluttered home, but we have many boxes ahead of us. In time.
Otherwise, here are some quick and easy desserts to try. No need to wait too long for your mango to absorb any water, just blitz away. I added a touch of lemon zest to accentuate the sweetness of the mango. The coconut makes this luscious and decadent. These are more akin to a non-chocolate truffle in their consistency. I don’t think they would work well as a ball, which is why I put them in the small cups. Another alternative would be to pour the batter into a small square container and then cut them into your preferred size. Enjoy!
Hoarder or purger? Which are you?
I will hopefully become a ruthless purger.
It is my pleasure to share with you Gena Hamshaw’s new cookbook, Choosing Raw. Named after her widely popular food blog, her simple, bright and healthy recipes shine through onto paper. Full disclosure, I have loved Gena’s recipes ever since I discovered her blog (and her infamous banana soft serve recipe). My previous gushings can be seen here and here and I was thrilled when Gena asked me to be a tester for her cookbook. The best part of help her test the recipes? She actually cared about my feedback beyond recipe bloopers, making this a truly phenomenal cookbook.
Just as her blog attests, the recipes are fresh and flavourful. All vegan, some raw, some cooked, some mixed, some with options for either raw or cooked. You might think you recognize some of the recipes from her blog, but they have all been reworked and rewritten based on reader feedback. With 125 recipes, spanning essential foundation recipes (including cashew cheese, chocomole, banana soft serve, lemon turmeric vinaigrette, ginger miso dressing and hemp parmesan) and breakfasts, meals and desserts separated based on the degree of raw components and familiarity to traditional meals. She includes a primer on making meal-sized salads, including a Dinosaur Kale and White Bean Caesar Salad and a Raw Cobb Salad with Eggplant Bacon.
Gena’s level 1 or introductory recipes are truly tried-and-true. Breakfasts options include the (delicious!) Raw Vegan Bircher Muesli, and (even more delicious!!) Chickpea Tofu Tahini Scramble. Gena has different suggestions for lunch and dinner (for me, lunch is always dinner in leftover form) and I can highly recommend both her Curried Chickpea and Carrot Salad and Easy Red Lentil Sweet Potato and Coconut Curry.
Slowly, Gena encourages you to branch out from the familiar with a hybrid of new and old. Her Avocado Black Bean Scramble was fresh and bright, the Raw Falafels have a carrot base which was the first falafel recipe I liked, and I love that her Raw Pad Thai actually includes tamarind (although I recommend adding more tamarind… because, that’s just the way we like it!). The Pumpkin Quinoa Risotto with Pomegranate Seeds was a fun twist for an autumn side, although I added chickpeas for a heartier meal.
Within her level 3 recipes (aka Brave New World), Gena introduces you to chocolate açaí bowls, jicama fiesta rice salad, raw corn chowder, and coconut curry kelp noodles. From this chapter, I highly recommend the Zucchini Pasta with Mango, Avocado and Black Bean Salsa (I substituted peaches which was still glorious) and her Raw or Cooked Ratatouille.
Desserts are typically the star of raw cuisine, and her recipes do not disappoint. Her Simple Raw Vanilla Macaroons are flawless and her Raw Carrot Cake Cupcakes with Cream Cheese Frosting is spot-on. I cannot wait to try other dishes like her Cherry Vanilla Tahini Ice Cream (no ice cream machine required!) and her No-Bake Tartlets with Raw Vegan Chocolate Ganache Filling has been on my hitlist for a long time.
For me, the most important part of a cookbook are the recipes (and the index so I can find the recipes), but the recipes are only a portion of Gena’s book. Her first chapters explain “The Why”, “The What” and “The How” of a eating a vegan diet that includes raw. Normally I skip over these sections, but Gena makes these sections practical, useful and insightful with her background in nutrition. Finally, a raw cookbook that tells you the theory of keeping your food “enzymes” intact will all get decimated in your stomach’s harsh acidic environment anyhow. Likewise, her focus is on nutrients from a plant-based diet.
Gena explains how to properly balance your meals, explaining the importance of fat, protein, carbohydrates, vitamins, and minerals. She debunks myths including “Eating spinach raw is bad for you because it blocks the absorption of nutrients”, “Soy disrupts hormones, causes breast cancer and should be avoided”, “You should always eat fruit alone and on an empty stomach”, and “It’s essential to separate proteins and starches, because they require different digestive environments and will cause bloating if you eat them together”. To top it off, there are 21 days of worth of meal plans along with tips on how to transition to a vegan diet.
For this review, I had a hard time deciding which recipe to highlight. I decided to share her Classic Cheezy Kale Chips. The mixture of cashews, red bell pepper, nutritional yeast and miso coat the kale leaves which are dehydrated until they are crispy and flavourful. I don’t usually bother with pretty photos while recipe testing, and I had good intentions of taking better photos. Until I ate all the chips. And then they were all gone. They were incredibly addictive.
Gena also has a higher protein kale chip that I am dying to try: Hummus Kale Chips (made with chickpeas)!
Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me about your favourite vegetable. I will randomly select a winner on July 30, 2014. Good luck!
Other recipes from Choosing Raw shared elsewhere:
Time is a-ticking. Less than a week left in Houston. We have been balancing DO.ALL.THE.THINGS left to do in Houston and DO.ALL.THE.PACKING. Lots of pantry-friendly meals this month as we eat through our kitchen.
We stopped replenishing the red lentils months ago and begrudgingly started eating through the toor dal. Not that we don’t love it (WE LOVE TOOR DAL) but it just takes longer to cook and time is something we are lacking right now.
We left a few Houston must-dos until the end. I finally went to the NASA Space Center, lured by a private tour by an astronaut. An astronaut with a PhD in Cancer Biology, which was right up my alley, as she explained the medical complications of space travel. And let us touch and feel the space stuff. But not wear the space suits, sadly. Astronauts ARE a science experiment in themselves, did you know? They also do deadlifts and squats in space to maintain their bone density.
We also went to Chinatown to eat at one of the rival Malaysian restaurants, complete with the suggested one-hour foot massage for only $20-25 at the neighbouring reflexology spas. It is the thing to do, I swear.
That experience was also our first (and hopefully last) experience with Houston rush hour traffic.
Also, kudos to the American pharmacies. “Yellow Fever Vaccine Now Here”. I can easily obtain travel immunizations without an appointment or a puncture fee. Vaccines tend to be controversial but it is not controversial for me: I would rather not get infected. So I finally got my hepatitis A shots and re-immunized myself against typhoid for my upcoming vacation.
So, about this curry. It is simple, yet delicious. Lightly spices with all the great Indian spices (cumin, coriander, garam masala) and lightened with a splash of lemon juice, it is a nice hearty meal. An easy way to easily add more spinach, too.
I haven’t really gone into too much detail why I am pro-vaccine (the main reason is the ability to prevent serious diseases, some of which are uncurable, which I believe outweighs the potential side effects from receiving the vaccine). Do you have strong opinions either way?
This month has and will be a whirlwind.
In fact, this entire summer will be a crazy, wonderful adventure.
I have not leaked my summer adventures here yet. In brief: cycling, long vacation, moving back to Toronto, and yet more cycling. I am warning you now. There may not be much blogging.
For now, my early summer cycling triumphs have been conquered. A month ago, Rob and I rode the 165-km Shiner GASP and I finally got my riding mojo back a few weeks ago in time to ride the 2-day/334-km Rideau Lake Cycle Tour (RLCT) with my father last weekend. This was my third time on the course, but the second time I did the full “Classic Route”. I described the route the first time I did it in 2011, but each year feels different depending on your level of training, equipment and weather.
Despite reducing my weekly cycling from 250 km to 150 km over the last month, I felt reasonably fit for the ride. I knew there were big hills that I just could not train adequately while in Houston, but we found as many hills as we could.
One difference this year, though, was that I did not have my own bike. A friend of my father graciously lent me a road bike for the weekend, although in the end, it was a men’s bike that did not fit me properly. I took it for a ride the afternoon before the ride and was sore. Too sore, too fast. I frantically tracked down a women’s road bike I could rent for the weekend which is hard to find when over 2000 other people are expected to cycle to Kingston. In the end, I found a nice bike to rent from an unlikely of stores, and they even loaned me cycling shoes to boot. This is the first year I have tried clips for my bicycle. There are different systems for clipping your shoes into bicycle pedals and SPD clips have been the bane of my existence. This weekend, I may have found a new clipping system I prefer: KEO.
In any case, while my Dad and I had fun together riding over the hills, I fell victim to all my new things, with saddle sores. Instead of my legs being tired, it was mainly the soles of my feet and my saddle that were the most bothersome. While some of the hills were still challenging, I felt the best prepared of all years. Granted, my Dad did 80% of the pulling. ;) Thankfully, the wind was not too bad but I think it helped to shave 15 minutes off our return ride along with an hour less breaks.
I actually did not bring anything recipe-inspired with me during my ride. Instead, I ate lots of bananas, dates and almonds. The dates and almonds would have been pulverized into balls anyways, so it was basically deconstructed trail mix. ;) I will not deprive you of a delicious recipe, though. They are not too travel-friendly though. I soaked the cashews, as recommended by Sarah, but I found them too creamy to be portable. Still delicious, though. I added some ginger, as a nod to the Lovely Lemon Hemp Protein Bites. I actually think these would be better with a shredded coconut dusting on the outside, but I only had coconut chips which don’t lend as well to pretty exteriors.
I am on vacation for the rest of this week and very happy to not be riding for a few days. Our next goal is finding a place to live.
Please tell me about all your plans for the summer!
I am sharing this with Healthy Vegan Fridays.
This post is a twofer.
First of all, I have a gift for all of you! A free Beyond Meat product – click here for your coupon.
I don’t tend to get too excited about mock meats (it is a bit processed for my liking), but was really curious after it was selected as the “real chicken” on the Today’s Show. Some things are easier to find in the United States, so with a coupon for a free product (see above), how could we refuse? Beyond Meat isn’t new, but it was new to me and definitely uncannily similar to chicken, complete with the grill marks. You buy it frozen and just need to defrost it prior to serving. Thus, it was super easy to make and great source of protein.
Now for the book review, as advertised, with an eccentric Caesar salad. Eccentric because it is no standard Caesar. I mean, it is a vegan version of a decidedly un-vegan salad but the twist comes from the nutritional yeast and curry powder in the dressing and the mishmash of additional ingredients. The cashew-based dressing was simply delicious, aka awesome sauce. Paired with the fresh lettuce, buttery avocado, briny capers and hemp seeds, it was a superfood-packed salad. (And by superfoods, I mean super tasting foods!) Instead of the herby croutons, I wanted this to be a complete meal and thus added the chicken-less strips overtop. The strips look a bit too perfectly rectangular but they tasted great.
The recipe comes from Straight from the Earth, by mother and daughter team Myra and Marea Goodman of Earthbound Farm fame. Neither one is vegan but have created a gorgeous cookbook filled with tantalizing recipes. There is something for everyone between the two cooks. I found myself naturally gravitating to Marea’s recipes, who learned her vegan culinary tricks while living and cooking for fellow vegans in a co-op while at college. Her mother’s tastes are more classical. As an example, Marea has a recipe for chipotle-lime Brazil nuts and Myra has a recipe for double-roasted maple-spiced hazelnuts. OK, OK, both sound delicious. Lots of delicious recipes, including a nut-free crispy baked kale chips with nutritional yeast and shiitake mushroom, water chestnut and tofu lettuce cups.
Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living in the continental United States. To be entered in the random draw for the cookbook, please leave a comment below telling me what you think of mock meats. The winner will be selected at random on June 8, 2014. Good luck!
Other recipes from Straight from the Earth spotted elsewhere:
Note: I was given a copy of the cookbook from the publisher. I was under no obligation to share a review. The opinions expressed are entirely my own.
PS. I am sharing this with Souper Sundays.
PPS. Stayed tuned because tomorrow I have another giveaway! (more…)
Did you know March is National Nutrition Month? While I celebrate proper nutrition every day (ok, 3 times a week here), I was encouraged by Erika to join Houston’s VegOut! challenge to eat 30 different vegetables in 30 days.
Thirty different vegetables in thirty days? Even as a veggie-loving gal, that’s a pretty huge feat. Look at my sidebar. I have favourites. Barring onions, my top ten are: garlic (227 recipes, and I don’t even tag all my garlic), tomato (139 recipes), ginger (121 recipes), carrot (110 recipes), red bell pepper (82 recipes), spinach (64 recipes), mushroom (50 recipes), kale (44 recipes), zucchini (44 recipes) and broccoli (36 recipes).
No stranger to jicama, I have enjoyed mostly in Mexican-inspired dishes: a raw burrito and as a cranberry-jicama salsa. This time, I decided to switch avenues and was inspired by Middle Eastern flavours. Packed with vegetables (7 if you include olives, but I think they are technically fruits), these are a fun twist on dolmas, stuffed grape leaves.
Instead of cooked rice, the jicama is riced into small pieces. Jicama is quite moist, so it needs a thorough drying before being incorporated with the cucumber, olives, and sun-dried tomatoes. If you don’t have jicama, cauliflower would work, too. Dill and mint were used for the filling and cilantro for the green tahini dipping sauce. With all the fresh ingredients, the flavours really popped.
This was also the first time I tried grape leaves raw. I mean, without steaming them first. Steaming makes them more tender and less salty, but this was a quick and easy way to enjoy them.
Do you think you could eat 30 different vegetables in 30 days? How do you like to eat jicama?
PS. This is my submission to Raw Food Thursdays and to VegOut Jicama: #vegoutjicama #vegoutrfs
Do you pay attention to the predicted food trends? Vaishali’s post about tapping into google trends sent my head spinning.
I pay more attention to the trends in my own kitchen. 2011 was year of the bean, but we all know that never stopped. 2012 was probably the year of curry, and that hasn’t let up, either. 2013 definitely focused on quick and easy meals and potluck-friendly foods. If I had to pick an ingredient of choice from last year, it was probably kimchi. It lends to quick and easy meals by offering a lot of flavour!
I can not claim that any of these are mainstream trends. Nor do I really care. One trend I am enjoying, though, is the “Cauliflower is the New Kale” bandwagon. Cauliflower is very versatile and I feel like I am being inundated with all.things.cauliflower (so many pins!).
Continuing with my simple recipes (2013 trend), Indian-spiced (2012 curry trend) with this year’s cauliflower love, I present to you a fun cauliflower side dish. It actually reminds me of the dish I learned to love cauliflower (and convinced my parents as well!): Roasted Cauliflower with Dukkah. However, this recipe is a bit different in that you pre-cook your cauliflower (steam it, boil it, your choice), and sear it with freshly toasted cumin and coriander with almonds. Only then do you roast it. Because you have partially cooked it already, you don’t have to worry about burning your spices. The final cauliflower is a mix of textures from the crumbly almonds and coarsely ground spices. Finish it with a squirt of lemon juice and you have a well-balanced vegetable side. Just be careful not to eat the whole recipe at once.
What do you think about food trends? Happy to see cauliflower in the spotlight?
This is my submission to this month’s Bookmarked Recipes.
PS. The winner for No Meat Athlete is Dilek.
What will you make with it? What’s your plan?
It may seem like I have a plan for most of my purchases, but not this one. Reading through a new cookbook with coconut flour recipes, I envisioned running through my coconut flour fairly quickly. And while I have been pretty good with making a few recipes with coconut flour, the recipes only use a small amount.
I did the math. I
don’t think know I will not be able to finish all of my coconut flour before I leave Houston. That would be over a pound per week. No. Can. Do.
Instead, I am having a lot of fun experimenting. This dessert intrigued me as it asked for a lot of coconut flour compared to the nut flour. I wondered how it would bind together without dates or oil. I tried it out. And true enough, it did not stick together. It was dry as a bone. Natasha told me to have faith, it would clump if I pressed it really hard in my pie plate.
I pressed and pressed. And then gave up. Perhaps the secret was the refrigerator chilling. I opted to try remedy the recipe myself: I added more sweetener, some oil and lots of almond milk. Coconut flour is thirsty, give it some liquid! I added and added until I felt the batter come together. I pressed it into a 6″ springform pan (unpictured), topped it with the radacious raspberry puree and sprinkled more of the batter overtop.
With still some batter and puree leftover, I created these mini versions. Too cute not to photograph and share.
The larger pie pieces stayed together easily, but that could be because I left it in the fridge longer. These were inhaled within a few hours. Don’t wait too long to eat your dessert, though. The coconut flour will dry up (sucking it from your raspberries perhaps) and taste a bit chalky. However, with a crumbly base, it is akin to a linzertorte, the Austrian cake with a pastry base, a fruit jam topping and the classic lattice topping. Delicate lattices are for chumps when you can much easily make a delicious, delicate crumb topping. ;)
Do you have any recipes you love with coconut flour?
Vegan coconut flour recipes I love:
This is my submission to Raw Food Thursdays.
Based on my review of vegan nutrition books, you can tell why I always try to eat a lot of beans. So much so, that when I travel and people want to know what I eat, I tell them that something as simple as vegetables and a can of chickpeas would suffice. My family is actually really good about making sure there is food for me, but I still have fun cooking in the kitchen while travelling.
During our trip back home during the holidays, not only did I make a delicious dark chocolate peanut butter pie (delicious, definitely check it out), but I made this dish a few times. Basically, it is a simple dish of mustard/lemon-glazed root vegetables and chickpeas but I experimented each time I made it. While I could count on everyone having mustard available, every time was a bit different depending on what was in the kitchen. I learned that this is definitely better with garlic, tamari/soy sauce is preferred and while this is nice with carrots, the addition of parsnip is a fun twist. This is a great comforting dish for anyone looking to warm their kitchen with your oven. ;)
What did you think of the nutritional recommendations from the review? Do you feel like you eat enough of the different areas?
This is my submission to this month’s Bookmarked Recipes.
A few months ago, though, I was treated to a wonderful girl’s night out: a vegan wine and cheese!
A vegan cheese party in Texas.
An oxymoron like no other?
I don’t buy processed vegan cheeses and while I have tried my hand at simple homemade cheeses, I was blown over by all.the.vegan.cheeses. There was a complete spread from Door 86 (the cheese ball was my favourite), Heidi Ho, and a bunch of homemade cheeses from Artisan Vegan Cheese (the sun-dried tomato and garlic cream cheese was fabulous). I have been intimidated by recipes requiring room temperature fermentation. My biggest kitchen disasters have been sauerkraut and pineapple vinegar from Mastering Fermentation. No fun.
Enter The Cheesy Vegan. A bit more complex than cashew spreads, but recipes not as complex to require fermented rejuvelac. I started with this recipe for a vegan cheese log crusted in pecans and cranberries. Not hard to make, but with a few steps over the span of 2 days, you need a bit of advance preparation. Coconut and olive oil are blended with cashews, lemon juice, tahini and salt and then left to drain/ferment overnight. Instead of cheesecloth, my fine-mesh strainer worked like a charm. The following morning, a fair amount of liquid had dripped from my cashew spread.. and in case you were wondering, it looked mostly like oil. A bake in the oven at a low temperature is akin to a faster dehydration (I presume) and assists with getting the cheese to firm up. Refrigerate, top with the nuts and cranberries, and you are good to go. The salty/lemony spread paired really well with the buttery pecans and sweet cranberries.
I will confess that I did not bring any vegan cheeses to the original cheese party but was inspired to make the cheese log for a subsequent vegan potluck. It was a hit. With so many recipe requests, I knew I had to share it… and lucky for you, you can also win your own copy of the cookbook!
Thankfully the publisher is letting me give a cookbook to one reader living in the United States (sorry to all my non-US readers). To be entered, please leave a comment here, telling me about your favourite vegan cheese or cheese dish. If you haven’t made anything cheesy yet, have a look through the table of contents of The Cheesy Vegan on amazon and tell me what you want to cook the most. I will randomly select a winner on December 26, 2013. Good luck!
PS. Other recipes from The Cheesy Vegan spotted elsewhere:
PPS. My other vegan cheese/dairy recipes:
Time flies. I have already passed the 4 month mark. One-third of my time in Houston. I already know what I will remember the most. Mosquitoes and potlucks. The mosquitos are relentless and well, I am discovering the joys of vegan potlucks.
I have been to many a potluck, but usually that means I bring a dish I will be eating. It is usually the only vegan component and I try to make it a complete meal, like a hearty bean or whole grain salad. Even though that is my specialty, it kind of limits my repertoire.
All vegan potlucks are a whole other ballpark. I know I will find plenty of food (and they have been really tasty!) and therefore, I can branch out to try something new. Furthermore, some foods lend better to a buffet set-up than others, so I have been testing out new ideas.
Enter the cucumber sandwich. Not a tea sandwich, this one replaces the bread for cucumber, creating a crunchy bite-sized nimbler. Easy to add to your plate and no fussy sauce that can leach and contaminate the next dish over. (I have adopted the 2 plate strategy for potlucks- 1 plate for savoury and 1 plate for desserts!) Perfect for those who want a gluten-free and nut-free snack… and raw, to boot. For me right now, raw has become more synonymous with easy food prep.
This dish, while easy to prep, is a bit more fussy than my typical one-pot meals. Puree your cucumber and lemon juice into a mayonnaise-like consistency and pulse in the cool and crisp cucumbers and herbs. The lemon juice should prevent the avocado from oxidizing but try not to make them too far in advance. Hopefully they will be devoured and none will remain after they have been served.
What are your go-to potluck dishes?
Other dishes I shared at potlucks this year:
This is my submission to Deb for this week’s Souper Sundays, to this week’s Raw Food Thursdays, this month’s Cooking with Herbs, to this month’s Random Recipes, and to this month’s Veg Cookbook Club for Isa Does It.
What is better than a potluck with delicious vegan food? A potluck with delicious vegan food, complete with recipes!
Recently, some new friends invited me over for a Ripe-themed supper. Stephanie, the mastermind behind Ripe Cuisine, serves vegan eats at a few farmer’s markets in Houston but also has a recipe blog. I have gushed about her homemade coconut-almond ice cream before and since I knew her recipe for brownies was good, I was excited to see how her other recipes fared.
Broccoli “cream” soup with polenta croutons, baked zucchini chips, tahini mustard carrots, and cauliflower piccata were on the menu. Veggie extraveganza! Everything was delicious. I really enjoyed the carrots and polenta croutons.
My small contribution to the menu that evening was this cheesecake. I say small due to its size, not its taste. For my birthday, Rob surprised me with a smaller 6″ springform pan. I left my larger one in Toronto and brought this one so I could make smaller versions of dessert.
I love raw/no-bake cheesecakes. I have made them with cashews as well as tofu, but this time, I used them together. And I baked it. Both for synergistic results.
This cheesecake is a combination of a few recipes and both are knock-outs. The filling is courtesy of Ricki Heller‘s new cookbook, Naturally Sweet & Gluten-Free. Since these recipes are all gluten-free and sugar-free, they employ ingredients I don’t have in my (mostly) minimalist pantry. I tried to stay mostly true to her recipe, though, even scoping out lemon extract. I realized that having a concentrated lemon flavour without the sourness would be a good way to reduce the amount of sweetener needed, without resorting to Meyer lemons.
This was a delicious cheesecake. Possibly our favourite vegan cheesecake of all time. Very rich in a non-heavy sense, which can happen with raw cheesecakes, relying on cashews and coconut oil. However, sadly, after chilling in the fridge, it was no longer a lemon cheesecake; it morphed into a creamy, rich, vanilla cheesecake. Equally as good, just a different flavour. The lemon flavour disappeared considerably. I really like the tang from lemon juice, so next time I would add more lemon juice in addition to more lemon extract. It was a very nice cheesecake, though. I also liked how I had the height to really get a good size piece on my fork with the smaller pan. You’ll understand when you look at my (much more flat) lemon cheesecake squares. Rob agreed, and we both thought this was the best, most “real” vegan cheesecake we have eaten (albeit a fluffier European-style cheesecake, which is our preference).
And the crust? A perfect foil for the rich, more mellow filling. A salty-sweet cinnamon pecan crust with oat flour that I snagged from Angela’s pumpkin pie adventures. She tasted a few crusts and proclaimed this the winner. Definitely one of my favourite crusts, too. I liked that it was sweet and salty (no dates) and the cinnamon spike brought it over the edge. I was worried the crust was a bit crumbly but it held together well when serving from the fridge.
I try to keep this blog real, and yes, this cheesecake was utterly delicious. However, it also cracked. This could be due to a few things, but next time, I will add a basin of water in the oven. I did that with the Meyer Lemon Cheesecake Squares, and it worked well. With some strategic slicing, you could hide the cracks. Or find a saucy topping. (Ricki suggested a blueberry compote which I think would have been divine!) But really, it doesn’t matter unless you are photographing it because it still tasted delicious. Do you have any other tricks for cracked cheesecakes? What is your favourite vegan cheesecake recipe?
Ricki has been travelling the interwebs with her blog tour and I have been enjoying seeing her recipes all over the place. With all the thoughtful Q&As, I feel like I am really getting to know Ricki, the chef/baker, but most importantly, the person behind her recipes. A trained chef with a former catering company, watching her on video is like a fun cooking class, with so many tips about ingredients and techniques. I also recommend these recipes from Ricki’s new cookbook:
Ricki’s recipes from Naturally Sweet & Gluten-Free shared elsewhere:
PS. Today is the last day to enter my giveaway for Isa Does It.
Next on my hitlist of grocers to try was Canino’s. It is billed as a farmer’s market but I am not sure how much of the produce is local and sold by farmers. However, it doesn’t mislead you that fruits and veggies are at the forefront of this store. There are 2 components: the front portion and the back alley peppered with stalls selling mostly Mexican produce. The back alley is more akin to a farmer’s market and where the better deals lie. Come early and you can snag super specials. Like 4 bunches of kale for $1, 5 bunches of collards for $1, 30 limes for $1, 4 broccoli crowns for $1, 4 heads of cabbage for $1. BOOYAH! I liked how you could even mix and match the 4 for a $1 items so you weren’t swimming in produce. But if you know me well enough, you will know that yes, I bought 4 bunches of kale and 5 bunches of collards without a clue as to what I’d make.. in addition to the broccoli, cabbage, tomatoes and fresh black eyed peas.
Fresh black eyed peas were new to me. I’ve tried dried black eyed peas before but trust me, there is a reason they call them black eyed peas. And no, I am not talking about their cute black mark. I am talking about the pea business. THEY TASTE LIKE PEAS! I never captured that flavour from dried or canned varieties. Not entirely sure whether this was a seasonal fresh bean, I snagged a bunch and ultimately decided to try this Goan black eyed pea curry. The tomato-coconut milk infused broth was tantalizing, spiced with ginger, coriander, cumin and tamarind with a bit of sweetness from maple syrup (use jaggery for a more authentic flavour). Exotic yet light, I served it with brown rice. Since fresh black eyed peas were new to me, I pre-cooked them beforehand (~30 minutes) but I think this recipe would lend well to cooking the fresh black eyed peas in the broth (adding the tomato to the end since it is acidic).
I have earmarked the fresh purple hull beans for my next visit. Rob doesn’t mind going to Canino’s because it is right next to a delicious Mexican bakery: El Bollilo. I get my fresh beans and he gets some fresh churros!
PS. I also love that Canino’s opens at 6am nearly every single day (the back stalls apparently have their own random schedule). It is great for us early birds! :)
Not only for New Year’s Day, other black eyed peas recipe here:
I feel a bit guilty sharing this post.
1. It will be a quickie vacation gush over Portland.
2. More easy peasy food. I feel guilty sharing such a simple recipe but it was SO GOOD.
Oddly enough, despite travelling to Japan, Morocco, Iceland and Colombia throughout my blog tenure, I have yet to do any thorough vacation recaps. Mostly sharing the recipes they have inspired back in my kitchen or the treats I made to travel with me.
Those destinations seem so foreign and mostly inaccessible to the masses. But Portland, dude, that’s in America (and I know most of my readers hail from the US of A). I also made nada special to bring with me. I knew vegan heaven was only a plane ride away.
Despite visiting for only a short weekend, I feel like I connected with Portland and the rest of Oregon. The city, even downtown, is green. Green in the lots of trees sense, and in the save the environment sense. Cycling is a culture and definitely safer than where I have lived previously. Vegans rejoice, as there are truly innumerable options for fun meals. Lucky me, many a vegan already visited Portland earlier this year (mostly for Vida Vegan Con) so I already knew where to hit up.
In brief, food: Canteen (our favourite restaurant of our trip, the Portland bowl was fabulous as well as the maca shake); Prasad (lovely soul salad and chai latte); Rawdacious raw cheesecake (found at Canteen); Raw Pixie Re’treats (loved the mock BLT and lil pudding; found at Kure and Food Fight); Kure Juice Bar (breakfast acai bowls and matcha latte); Missionary Chocolates (found at Living Room Theaters); the infamous Portobello restaurant (Rob’s lasagna was better than my portobello steak but the decadent ice cream sundae made up for it); vegan Mexican fare (with soy curls!) at Los Gorditos; Food Fight, an all vegan grocery store for some desert treats; Rob also had some Voodoo Doughnuts, but not the vegan ones (the Memphis Mafia was pretty epic, though [peanut butter, coconut and chocolate on top of a fritter as big as his head]) and lots of local brews for Rob
(more complete reviews can be found at Happy Cow)
In brief, non-food: Cyclepedia at the Portland Art Museum, Bike-A-Rama Bicycle Tour, watching indie films on a sofa at the Living Room Theater; Powell’s City of Books, early morning views of the city from Pittock Mansion and hiking in Forest Park (loved this!!). We also snuck in some shopping at REI and a downtown cycle store.
Who could guess we were only in Portland for less than 48 hours? Well, that’s the way we roll… bring on the awesomeness!
I have plans to recreate that delicious Portland bowl sauce but until then, I am sharing this delicious hummus-tzatziki fusion dip. We made it before we left and we made it when we returned. It is possibly our favourite non-classical hummus. Just like my strawberry-cucumber smoothie, cucumber adds an airy lightness to the dip which is countered by flax (trust me, you can’t taste it). Lots of garlic and bit of lemon juice makes this a great dip. Or spread. Or however you want to eat it. I won’t judge.
I still have many more places on my Portland hit-list, including Native Bowl, Natural Selection and Departure with their vegan menu, and that’s just the food list. Anything you recommend I see on my second trip to Portland? :)
PS. have you entered my giveaway for a copy of Moosewood Restaurant Favorites yet?
PPS. Hopefully we’ll have some photos up later this week.