janet @ the taste space

Archive for the ‘Breakfasts’ Category

Curried Dill Tofu Scramble with Brussels Sprouts and Arepas

In Breakfasts, Favourites, Mains (Vegetarian) on November 12, 2013 at 6:07 AM

Curried Dill Tofu Scramble with Brussels Sprouts and Arepas

Oh my gosh… what happened? I posted on a Monday! WHAT?!

Long hours at work must be making me sloppy. *sad face*

Bonus for you, I suppose, since I decided to still write up a quickie Tuesday post!

Curried Dill Tofu Scramble with Brussels Sprouts and Arepas

Now that Rob is back, it means that we have our Houston weekend routine back in place. On one day of the weekend, it goes something like this:

1. Sleepy fresh oatmeal breakfast before heading out for a 50-km bike ride (The cronut ride is still my ride of choice. Mostly because the route is very simple. We came for the cronut, but kept returning for the bathrooms… although Rob gives their donuts two thumbs up)

2. Come home to a delicious smoothie, then hop in the shower to remove all that grime

3. After we are both clean, we do a load of laundry, hang out a bit and then let the laundry hang dry.

4. Now, it is usually time for lunch. Rob and I usually make a scramble of sorts, with arepas or chilla.

This time, Rob decided to merge our two favourite tofu scramble recipes… Especially since we learned that dill + curry = awesome! But how about, dill + curry + tomato + Brussels sprouts! With some noochy and kala namak goodness sprinkled overtop? Very awesome! Booyah! I honestly look forward to my freshly made weekend meals with Rob. When they taste this good, who wouldn’t be thrilled? :)

Do you have a favourite morning routine?

Curried Dill Tofu Scramble with Brussels Sprouts and Arepas

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Chocolate Chia Goodness Pudding (A Portable, Instant Breakfast, Perfect for Travel)

In Breakfasts, Desserts on June 27, 2013 at 4:27 AM

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.

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Tondini Bean Breakfast Scramble

In Breakfasts, Favourites, Mains (Vegetarian) on May 23, 2013 at 6:14 AM

Tondini Bean Breakfast Scramble

I am a sucker for beans.

While I have a pantry filled with heirloom specialty beans from Rancho Gordo and Kalustyan’s, I still keep finding new-to-me beans. During a cycling trip last year, a few friends and I cycled up to Woodbridge, and wound up at an Italian grocer for lunch. I perused the aisles for my lunch. Even though it was Italian, I had a brown rice veggie avocado sushi roll and an apple but I also discovered a new bean: Tondini beans (also known as burrini beans or pea beans). A small white bean in a glass jar. Perfect for a traveller: no need for a can opener and the cap could be screwed back on if on the go. I brought it back home and a few months later, I decided to bust them out for a salad.

However, when I opened the jar, they were sitting in a funny gooey jelly. A lot of the beans had split open, likely releasing their starch and gelling the liquid.  I didn’t think the road that THAT bumpy on our ride. I typically cook my own beans so I don’t normally run into this problem… so how to use mushy beans?

Scramble! A breakfast scramble… although more of a brunch or breakfast-for-dinner sort of meal. Perfect anytime, if you ask me. Definitely one of my favourite meals lately. The Tondini beans were nice and small, similar to flageolet beans, but more fragile, lending well to a scramble. The beans are simmered with onions and garlic, along with tomatoes and spinach as familiar breakfast omelette toppings. Similar to my chickpea and tofu-tahini scramble, but lighter and more cheezy from the nutritional yeast. Black salt added the eggy flavour.

Beans for breakfast, I could get used to this. :)

Have you ever had a problem with mushy beans?

Tondini Bean Breakfast Scramble

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Goji Chia Bircher Muesli (& Giveaway Winner)

In Breakfasts, Favourites on April 27, 2013 at 9:00 AM

Chia Bircher Muesli

Wow, once you start, it can be hard to stop.

I may have unrawified the quinoa wraps, but I have been noshing on lots of great raw eats all week. I also ventured away from my standard chocolate oats, and re-entered overnight oats territory. For some odd reason, I usually only eat overnight oats when I have an empty container of nut butter. The overnight soaking allows you to absorb all the rest of the nut butter on the sides of the jar.

Chia Bircher Muesli

(and yes, I think that’s some carrot that snuck in from my grater, hehe)

I like how simple changes can truly transform my breakfast. I routinely add fresh fruit to my oats (especially apples), but I usually just chop them up. However, this time I made a spin on Swiss muesli. Nowadays, muesli is more akin to uncooked granola, heavy on rolled oats, nuts and seeds, although Dr. Bircher-Benner’s original recipe called for far more fruit than grains.

When I think of Bircher muesli, I associate it with the grated apple. Not chopped, grated. Grated apple was a fun twist. I ran with Gena’s recipe, which updated the classic recipe by including chia seeds, dried fruits and chopped almonds. The textural contrast from the soaked chia seeds, creamy oats, grated sweet apple and chopped almonds was a delicious treat. Trying to clear out my pantry, I tossed in some dried goji berries and my homemade unsweetened dried cranberries. I don’t normally like goji berries (I think I’ve had the same package for over 2 years), but found they were fantastic in here. So much so that I am sad I cleaned out the last of them… and trying very hard not to run back to Chinatown to buy some more. Must. Resist. Buying. New. Ingredients.

Chia Bircher Muesli

Do you do the nut butter jar trick? Have you tried goji berries? What are your favourite recipes?

And last, but not least, the winner for my cookbook giveaway is Ellen! I will contact you to get your shipping address.

Chia Bircher Muesli

This is my submission to this month’s No Waste Food Challenge for fruit, this week’s Raw Food Thursday and to this month’s Breakfast Club for rocket fuel.

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Overnight Oat Parfait with Banana Soft-Serve Ice Cream (& RIP to my Food Processor)

In Breakfasts, Favourites on March 23, 2013 at 7:33 AM

Today is a sad day.

I retired my food processor.

1970s vintage cuisinart robot coupe food processor

It was older than me, Cuisinart Robot Coupe circa 1970s. A hand-me-down from my parents, to my brother and finally to me. You see, I had to wait for my brother to get married and receive a fancy brand new one. My kitchen changed completely once I finally grabbed hold of it, though. Homemade energy bars galore. Turned out I was the one laughing (until now), since this old processor was the best. It was a work-horse. Easy to clean. Loved more than the newer models. I learned a lot with it, such as:

1. Chop your bananas before you freeze them.

That was how I broke off both clips on the side of the bowl. Huge chunks of frozen bananas jumped around the bowl and snapped it off, literally.

Have no fear, that was nothing I couldn’t solve by holding it in place myself.

1970s vintage cuisinart robot coupe food processor

1970s vintage cuisinart robot coupe food processor

2. Do not overflow your food processor with fluids.

This was courtesy of Rob’s lesson. The overflowing liquid can make its way inside your food processor and get it to stop working.

Thank goodness my Dad knows how to open up a food processor and clean up the insides.

3. Cook your chickpeas.

This is another lesson from Rob. Processing soaked chickpeas (but not yet cooked chickpeas) broke his food processor (he only had it for a week) but this beast plowed through it.

4. Don’t give away extra bowls for your circa 1970s food processor.

Lesson courtesy of my Mom. Right before I had my first crack in my bowl, my Mom told me she had just given away/thrown out the extra food processor bowl she had been holding onto for the last 4 decades. ;)

5. Crazy glue only works temporarily.

The final straw for my food processor was when the little tip broke off. My Dad crazy glued it back in place, at my insistence. He was worried the whole thing would be glued shut. I proved him wrong. It still stuck together and moved! The problem, though: it snapped off again (while making The Great Vegetable Bolognese Sauce).

1970s vintage cuisinart robot coupe food processor

While I can manually stick that teeny piece back in its place, instead I decided to retire my food processor. *sigh* It is for my own safety.

I still remember the first time I tried the amazing 1-ingredient banana ice cream. Gena titled her post: “Banana Soft Serve: This Post Will Change Your Life”. And it was miraculous. However, without a food processor, it cannot be done. Something about the air whipping/melting the banana into a creamy soft pudding.  As much as I love my Vitamix, blenders can’t do it. Creamy smooth smoothies, yes, but simple ice cream? No.

Super simple, I rarely make it more complicated than a frozen banana. I have paired it with raw banana maca pancakes and stewed vanilla-scented peaches and blueberries. For a chocolatey treat, adding chocolate protein powder is a great recovery snack.

For its ultimate farewell, I teamed the banana soft-serve with another oldie-but goodie: overnight oats with chia seeds. I’ve shared versions with chocolate & cherries, avocado and gingerbread pumpkin, but this one was a classic vanilla-cinnamon combination.

Combined together, it is a glorious breakfast. And if it wasn’t so much of a fuss to clean the food processor, I’d gladly eat this every day.

I feel kind of bad since it is the bowl that needs replacing and not the motor unit. Sadly, Cuisinart does not sell replacement bowls any longer. I think my Mom tracked down a seller in San Francisco. The commute might kill the value.

What do you think? Time to give it the farewell party? How old is your food processor?

This is my submission to this month’s Breakfast Club for fruit. Read the rest of this entry »

Chili Masala Tofu Scramble

In Breakfasts, Favourites, Mains (Vegetarian) on March 10, 2013 at 7:39 AM

Chili Masala Tofu Scramble

Rob is gone this week.

To a work conference.

His dilemma yesterday was whether to go a talk from Al Gore, Tim Berners-Lee (he invented the web browser), or Neil Gaiman (a fantastic author according to Rob). All 3 happening at the same time. Rob had to clue me in on the last two since I have only heard of Al Gore. ;) (In the end, he chose Al Gore’s talk about The Future). Today he is going to try to track down Grumpy Cat. In the flesh. She is here, too. :)

As I’ve shared before, Rob is the king of hot meals on the weekend. His specialties are tofu scramble, arepas and besan chilla. But this weekend, alone with some tofu and veggies, I pulled them all out for a hot lunch and made myself some scramble.

While it seems like the majority of recipes (even Isa’s) call specifically for extra-firm tofu, this time I opted for Chinese-style soft tofu. Turns out this specific tofu is made so close to where we live, too. I wonder if I can get a walk-in discount? ;)

tofu superior co. toronto

I’ve used soft tofu in a scramble before and now I prefer it to the extra-firm. Who wants a dry scramble? Who wants to wait for their tofu to be pressed? Not me! I want mine fluffy, flavourful and filled with veggies. This scramble certainly fit the bill: spiced with cumin and curry powder, the assorted vegetables played a roll in the colourful plate. Since Rob was not here to make arepas as a side, I just ate the whole thing. Delicious!

Chili Masala Tofu Scramble

Rob likes to update me on his foodie finds while away: yesterday’s lunch was jicama slaw with captain-crunch-encrusted chicken strips in a bacon waffle cone and a trip to the flagship Whole Foods store. After he sees this, I think he’ll want some of this curried tofu scramble when he returns, though. :)

Long-term vegans are probably well-versed in their tofu scramble preferences. Do you like firm or soft tofu in your scramble?

Chili Masala Tofu Scramble

This is my submission to this month’s One Ingredient Challenge for chilies and Breakfast Club for local eats.

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Dillicious Yellow Tofu Scramble and Mini Arepas

In Breakfasts, Favourites, Mains (Vegetarian), Sides on February 14, 2013 at 7:05 AM

Rob has leaked that tonight’s dinner will not only feature frozen bananas (for dessert, I presume), but also sweet potatoes and beans. I am very intrigued… I’ll have to wait until tonight to see what he has in store. ;0

Rob is the king of fresh, hot lunches. His specialty on the weekend and while on staycations. Helping me focus more on studying, he is cooking up more of my meals these days.

When he makes this dillicious tofu scramble, there is no way I can turn it down. Paired with freshly made arepas, we have a winning combo.

Yes, this tofu scramble has dill, along with zip from onion, garlic and tamari. The cheesiness comes from nutritional yeast and egginess from black salt. But, really, it isn’t trying to imitate scrambled eggs, although that is how we came up with the idea to add in chopped broccoli stems.

We discovered arepas while in Colombia. A corn-based pancake, it was typically made with cheese and stuffed with some sort of meat. While hiking to The Lost City, our chef extraordinare made some arepas sin queso (without cheese) for me one morning. They used a more elaborate, although simplistic method, for making the wider and flatter Colombian arepas with a tortilla press. Here, we have adopted a Venezuelan-style arepa as it is thicker and baked.

Yes, there is a secret ingredient in here. After love, of course (which is why I themed this post with V-Day, HA!). Another Rob’s Repeater Recipe, arepas are super simple to make once you have located masarepa flour. You need pre-cooked finely ground corn meal. We used PAN (found just steps away from Welcome Food Mart but I have seen it elsewhere, too, like No Frills and Walmart), which comes in both yellow and white varieties. Both colours are ok. To make arepas, corn flour is mixed with salt and water. You let it rest, then form into flattened balls. Pan-fry it in a non-stick skillet to create a brown crust (yes, it tasted better if you use a bit of oil) and then bake it to cook it all the way through. No kidding, these were better than what we had in Colombia. Soft like a corny mashed potato inside with a delicious crispy crust on the outside. One problem, though: the leftovers are not as good cold.

Rob made mini arepas as a side to the tofu scramble, but feel free to make them slightly larger and fill them with the scramble (it just isn’t as pretty).

Rob cooks. I photograph and eat. Oh, and study. I could get used to this.

This is my submission to this week’s Weekend Herb Blogging, hosted by Graziana.

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Kale Granola (or Raw Coconut Almond Kale Chips)

In Breakfasts, Desserts on December 13, 2012 at 6:22 AM

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.

Kale granola.

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! :)

This is my submission to this week’s Weekend Herb Blogging, hosted by Graziana, and to this week’s Healthy Vegan Fridays.

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Chocolate Mint Mesquite Protein Cakes (and All Aboard the Poop Train)

In Breakfasts, Desserts, Favourites on December 11, 2012 at 6:14 AM

Chocolate Mint Mesquite Individual Cakes (and All Aboard the Poop Train)

Oprah did a 21-day vegan challenge a few years ago. I remember her gushing over her improved pooping.  If there is one thing I am not lacking from my foods, it is fiber. Mostly due to my love of beans. One serving of Red Lentil Dal with Zucchini gives you 16g of fiber, or 65% of your suggested daily fiber intake. Red Lentil and Spinach Curry (Vegan Tikka Masala): 18g of fiber or 72% of your suggested daily intake. This definitely helps to keep things moving.

Trust me, I don’t need help any help in the pooping department, but recently bought psyllium husks after Gabby gushed over a banana-less chocolate smoothie. I found the smoothie a bit gritty from the psyllium (I doubled the psyllium, though, and used psyllium husks instead of psyllium powder) but even worse, my belly became bloated nearly instantaneously. And boy, was I gaseous. With stinky farts. Super stinky. Poor Rob.

Psyllium helps relieve constipation and diarrhea, regulating bowel movements with its high soluble fiber content. It is the main ingredient in All-Bran Buds and Metamucil. During medical school, a surgeon touted its value and I began adding All-Bran Buds to my morning yogurt. However, as the husk itself, a little goes a long way. I used 1 tablespoon the first time, which is a pretty big amount. Nearly entirely fiber. Only 17 calories, with 5g of carbs including 4.5g of fiber. Way more potent than beans.(Metamucil only recommends 1 tsp at a time).

Chocolate Mint Mesquite Individual Cakes (and All Aboard the Poop Train)

I thought I was doomed to another long-time pantry lurker, but then discovered an interesting chocolate cake. Hemp protein powder + psyllium + cocoa + mesquite + mint sounded like a winning combo.. actually, it sounded down-right odd. No grains? How would this turn into a cake? Especially after only microwaving it for a minute? My curiosity got the better of me and I was completely smitten. It may look like poop but it was a magic cake. Perfect as a dessert or a filling breakfast. It is a chewy cake but a chocolate cake nonetheless. I’ve made it with cocoa and carob. I have substituted maca for the mesquite, although I had to add more water. I’ve gone mesquite-less with more hemp and carob. I’ve mistakenly forgotten the mint. Since I am on the sweetener-free challenge I didn’t add any sweeteners but I encourage something sweeter for those who haven’t deprived your sweet tastebuds for a month (um, like Rob!).

Chocolate Mint Mesquite Individual Cakes (and All Aboard the Poop Train)

But be careful, psyllium is incredibly filling. Drink a huge glass of water/tea with it. Work yourself up to a full cake and don’t eat them every day. Eventually the bloating will subside and the smelly farts become less.

However, because it is so filling, this is a terribly satisfying snack. Top it with some melted coconut oil or coconut butter. Want something even more decadent? Omit the mint and top it with my chocolate peanut butter frosting or cashew date frosting! Or make this avocado buttercream frosting and tell me how it was. ;)

Looking for more psyllium recipes? Check out Dr. John Howard‘s (a pediatric gastroenterologist in London) collection of kid-friendly recipes using psyllium. If you have or know of children with constipation, I also encourage you to read through his kid’s book: All Aboard The Poop Train. All aboard, toot toot!

Now I plan to experiment with using pumpkin in a similar microwave cake. Wish me luck! Have you ever used psyllium or made a protein cake?

Chocolate Mint Mesquite Individual Cakes (and All Aboard the Poop Train)

This is my submission this month’s Tea Time Treats for chocolate. Read the rest of this entry »

Savoury Oatmeal with Vegan Ponzu Sauce

In Breakfasts, Favourites on December 4, 2012 at 5:45 AM

One of my biggest challenges was to ditch the sweet breakfast during my sweetener-free challenge. Until I realized I used to eat a savoury breakfast all the time.

Flash back two years ago and my favourite breakfast was oatmeal with ponzu sauce and flax seeds. I know it sounds like the oddest combination, but I loved it. Savoury oats for breakfast.

Yet somehow, I seemed to skip over posting my most repeated recipe in lieu of other savoury oatmeal concoctions: soy sauce and nutritional yeastgoji berries, nori and ponzu sauce and a savoury oatmeal that I would eat for dinner with vegetables, miso and nutritional yeast.

Flash forward two years and I still have a bottle of ponzu sauce. OK, OK, it is not that old (I think!). Anyways, I turned it over and was not that thrilled with the ingredient list:


Forget the sugar and preservatives, but it isn’t even vegan! Oopsies!

So I ventured to make my own homemade vegan ponzu sauce, without all the fluff… and the fish. My recipe is adapted from Taste of the East. The core is a base of tamari (sadly, Braggs couldn’t compete) along with juices from both lemon and lime. Yuzu is more traditional but even I can admit that I have never seen yuzu for sale. While I don’t think ponzu sauce tastes fishy, a dashi flavoured broth is created from arame and added to the ponzu. I skipped mirin, a common Japanese sweet rice wine, not only because I am challenging myself to go sweetener-free, but also because I thought it tasted fine without it. I tried it with less tamari, but found it lacking without it. Since I only use 1-2 tsp for my oatmeal, I find a little goes a long way.

While I typically eat steel-cut oats, I treated myself to some extra thick rolled oats. Pillow soft, it worked well with the ponzu sauce. More as a textural contrast, and also for its health benefits (omega 3s, lignans and fiber), I added flax seeds. I highly prefer yellow or golden flax seeds which are more mild tasting than brown flax. However, to unlock flax’s prowess, freshly grinding them is the way to go. Otherwise, they may not be absorbed at all. :(

This is my submission to Weekend Herb Blogging, hosted by Elena.

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Pumpkin Gingerbread Pudding

In Breakfasts, Desserts on November 13, 2012 at 6:34 AM

I have been blogging for over 3 years (and cooking for myself for the past decade), so you’d think I’d have figured everything out in the kitchen by now, right?


You’d think I’d have figured out what I like to eat or not…


OK, I know what I like but I love trying new things. It is harder to pinpoint what I don’t like. (Other than celery).

With my never ending stash of pumpkin puree, I whipped up a quick and simple pumpkin pie pudding. It didn’t woo me.

While I grew up with turkey at Thanksgiving, we rarely had stuffing (no one likes it), sometimes had cranberry sauce (not sure who likes it) and we never had pumpkin pie (who knows why). I don’t know if I have ever had it except as a raw cheesecake from Naked Sprout (which doesn’t really count as traditional pumpkin pie).

I figured a sweet pumpkin pie pudding with pumpkin, maple and pumpkin pie spice would be great. It was missing something, though. I didn’t know what. I added some blackstrap molasses to make this more gingerbread-like. I definitely preferred the sharp bite from the molasses. But as I licked my way through my dessert, I wasn’t particularly smitten with its pudding nature. I don’t really like pureed soups either. I like soups with body and bulk. So I stirred it into my morning oats with the natural Sun Warrior blend and I had a happy protein-rich breakfast for the week. Creamy with some body from the steel-cut oats. Re-purposed dessert for breakfast, yum. :)

I also thought it would be fun to share my trusty travelling spork. A spoon, a fork and a knife, all in one. This one is orange, to boot. :)

This is my submission to Ricki’s Weekend Wellness and this month‘s Simple and In Season.

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Madeira-Poached Figs with Lemon and Sage

In Breakfasts, Desserts on September 26, 2012 at 6:46 AM

(sorry, this time you can actually post comments! Apparently I can’t figure out wordpress for Android)

For someone who doesn’t drink, I have a lot of alcohol. I used to have more booze attributed to my purchases than Rob, but that was before Rob visited Veux-Tu une Biere? in Montreal and stocked up like mad with artisanal beers.

I may not drink alcohol, but I will gladly cook with it. Over the years, I have gathered:

Vodka, from my Penne Alla Vodka days.

Sherry, because it is easier than keeping white wine in the fridge. Great in this Carrot and Roasted Red Pepper Soup.

Raki, from my trip to Turkey. My Dad already drank half of it but I think I wanted it to make a poached-fish dish. Totally tabled for now.

Chambord, because I wanted to make a knock-off of a mixed berry Chambord-whipped cream French toast from a local resto, Coquine. Off my radar for now.

Amaretto, because who doesn’t like almonds?

Madeira, because I was lusting over Madeira-soaked mushroom ragouts.

I think I also have a small amount of Creme de Menthe because I wanted to make a Grasshopper dessert.

Rob has scotch, rum, Aguardiente (from our Colombian trip), ROOT liqueur (tastes like root beer and Rob highly recommends it!) and SNAP gingersnap liqueur (with blackstrap molasses, ginger and cloves! but Rob hasn’t opened it yet). Nevermind his stock-piled of beer.

While trying to decide what to do with a crate of figs, I decided to finally break out the Madeira. Fresh figs do not last long. Roasting them (or technically poaching them in this case), allowed me to extend their sweetness for another 2 weeks.

Madeira: Candy liqueur, as Rob put it, after he tasted it from the bottle. Using it to oven-poach figs resulted in a sweet yet savoury concoction spiked with lemon and sage. I tried a bunch of variations, but my favourite was with the lemon and sage, although you could leave them out, too. Thyme also worked well. I also tried a few cinnamon-orange variations but preferred the one with Madeira. The orange zest became a bit bitter through the roasting so consider omitting that if you want to try that variation.

Serve over top something more bland and neutral like your morning oatmeal (that’s what I did), or serve as a dessert slathered over banana soft-serve ice cream.

Because my photos aren’t always that photogenic, I thought it would be neat to play around with some of the features on Picasa. I rarely do much photo post-processing other than “I Feel Lucky” but found this neat “Orton-ish” option in Picasa (see pic below). Not entirely sure who or what this Orton effect was all about, I learned it was named for Michael Orton who would combine 2 images: one in focus and the other out-of-focus to create an impressionistic effect. Brought me back to my black and white darkroom days!

How do you like the photo? I like the colour palate with the soft contours and warmer colours. More of an artsy shot now, instead of a food porn photo. But hey, it keeps me entertained!


This is my submission to this week’s Weekend Herb Blogging, hosted by Chris. Read the rest of this entry »

Chocolate Cherry Granola Parfait with Banana

In Breakfasts, Desserts on August 22, 2012 at 6:32 AM

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.

This is my submission to this month’s We Should Cocoa for cherries to this month’s Breakfast Club featuring fruit and to CookEatDelicious-Desserts for chocolate. Read the rest of this entry »

Blueberry Vanilla Chia Seed Jam

In Breakfasts, Desserts on July 6, 2012 at 6:20 AM

I planned for a stress-free brunch by making nearly everything in advance. I kind of ending up pulling out some of our normal breakfast foods (granola, yogurt, etc) along with the special crepes and pancakes. I had pimped my kale salad as the best kale salad ever, so I had that as a savoury option, too.

On the menu:

Almost Raw Chocolate Banana Crepes

Raw Maca Banana Pancakes

Almond-Coconut Cream

Avocado Mint Cream

Yogurt, for those wanting something more traditional

Millet Granola

Raw Kale and Beet Salad with Raisins and Almonds

Rob’s Omelettes with Spinach and Mushrooms (which no one wanted with all the other food!)

Raw Strawberry Tart, as the birthday “cake”

Strawberry Smoothies (a surprise from one of my friends who came bearing a ton of frozen strawberries!)

and this Blueberry Vanilla Chia Jam.

With all the different filling options, it was a brunch extraveganza. Just look at Rob’s plate, complete with his new Android jelly bean toy (no jelly beans were in the crepes!):

Earlier that week, I made Angela‘s Blueberry Chia Jam, so I pulled it out as another option as an afterthought. Everyone enjoyed their mixed-and-matched creations, and agreed that the jam was awesome. Pure blueberry bliss. Without all the typical over-sugared pectin-laden jam, this spread is simply fresh blueberries reduced with a touch of maple syrup and vanilla, thickened with chia seeds. I was worried the chia seeds might be too slimy or crunchy, but it was neither. They blended in so well and helped make this a thicker spread. Such a simple recipe, but it highlights how fresh produce can be augmented in creative ways.

This is being submitted to this week’s Weekend Herb Blogging, hosted by Cinzia, to this week’s Ingredient Challenge Monday for blueberries and to this week’s Wellness Weekend.

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Almost Raw Chocolate Banana Crepes with Almond-Coconut Cream and Cherries

In Breakfasts, Desserts, Favourites on July 4, 2012 at 5:34 AM

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!)

Try again.

Chocolate. Almonds.

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.

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