Sunday isn’t even over and I feel like this was such a productive weekend.
I guess that’s what happens when Rob and I aren’t zooming from wedding to wedding…
We still did some zooming this weekend, though… On our bikes, we zoomed over to our closest farmer’s market and caught up with a friend while dining at Live for brunch. Sadly, my tofu scramble was terrible (burnt combined with tasteless) but the delicious Black Forest Cherry Chocolate Cheesecake almost made up for it. I did some grocery shopping and cooked up a few meals for the week in the afternoon. For dinner, Rob and I had a picnic in a nearby park. Just because we could. By the end of the night, we also managed to finish watching the last season of Dexter. Can anyone recommend a show as awesome as this one? Otherwise we will have to wait for the new season to start up in September.
This morning, Rob and I did a 3-hour bike ride through to Port Credit for brunch (again!) at Raw Aura, where Doug McNish was hosting a special 3-course brunch menu. I will just tickle your taste buds with our selections:
Fresh Pear Lemon and Ginger Kombucha Mocktail with Passion Fruit
Grape fruit and Goji Berry Timbale with Marinated Fig, Fermented Macadamia Gouda, Fresh Mint, Hemp Seeds, Baby Arugula, Coconut Water Date Jam, Sprouted Buckwheat Toast Points
Main: Rob and I both split the following
The BLT (Thick Cut Sundried Tomato Sesame Zucchini Bread, Creamy Hemp Aioli, Crisp Smoked Eggplant Strips, Heirloom Tomatoes, Dill Pickle Spears)
Herbed Broccoli Cashew Cheddar Quiche with Marinated Mushrooms, Eggplant Bacon, Baby Spinach, Roasted Red Pepper, Flax Almond Crust, Local Tomato Crisps, Basil Pesto
Caesar Salad Using Local Greens in a Creamy Sunflower Dressing
Banana Cinnamon Crepes, Walnut Crumble, Local Berry Compote, Caramelized Peach, Young Thai Coconut Vanilla Whipped Cream, Chocolate Fondue
Everything was very good, and it was nice to eat different kinds of raw meals! The only thing left on my agenda for the rest of the day is to study. Which is probably why I am blogging instead. 😉
In any case, this is my Random Recipe for the month. A random recipe from a random cookbook brought me to Donna Klein’s African-Style Spinach and Zucchini Sauté with Pumpkin Seeds and Dried Pineapple from The Tropical Vegan Kitchen. I never would have thought to combine the greens with the sweetness from the pineapple but it worked nicely together. It was quick to come together and was nice, cold, as leftovers with a side of quinoa. Next time, though, I’d add my toasted pumpkin seeds at the end so they stay crunchy.
African-Style Spinach and Zucchini Sauté with Pineapple and Pumpkin Seeds
Adapted from The Tropical Vegan Kitchen
2 tsp olive oil
1 small red onion, coarsely chopped
2 medium zucchini (1 lb), coarsely chopped
4 green onions, white and green parts, thinly sliced
1/4 cup unsalted raw pumpkin seeds, coarsely chopped
Salt and freshly ground black pepper, to taste
1/4 cup vegetable broth
1/4 cup chopped dried unsweetened pineapple
1 bunch of spinach (300g), stemmed and coarsely chopped
1. In a large nonstick skillet with a lid, heat the oil over medium heat. Add the onion and saute until softened, about 5-10 minutes.
2. Add the zucchini, green onions, pumpkin seeds (consider adding at the end instead for more crunch), and season with salt and pepper, to taste. Saute for an additional 3 minutes.
3. Add the broth and dried pineapple, stirring to combine. Cover with a lid, reduce the heat to low, and cook until the spinach is wilted (but not shriveled) and the zucchini is tender, about 5 minutes. You may need to stir intermittently. Serve warm.
Serves 4 as a side.