With less interest in writing on my blog, I wonder whether it has become boring. Have I reached a point where things are so similar they are not worth sharing? With a new set of colleagues since moving back to Toronto, I receive curious questions about what I eat, so even the most humble meals may still be blog-worthy. However, in this case, I dare you to tell me you’ve tried something like this. Sweet and tart pomegranate arils. Smoky onion tofu bits. Crisp and cooling cucumber on a bed of baby arugula drizzled with an apple-infused creamy dressing.
I was inspired by a sandwich in Vegan Sandwiches Save the Day! but opted for a salad version instead. A winter salad which will propel us into the springtime salads. Those plants will be growing soon enough, right? They are covered by a foot of snow, but I hope it is only melting form here on out. In all honesty, Rob and I are winding down in the kitchen, working on last minute details before the wedding. Can you believe it was 2 weeks before my wedding before I thought to ask my Dad to walk me down the aisle? Oh dear, eh? (He said YES! hahaha)
What kind of unusual combinations have you cobbled together in a salad?
As I write this, it is snowing outside.
Not that it will last and stay on the ground, but it definitely marks the beginning of fall. The leaves and temperatures have both fallen.
I walked to the Saturday farmer’s market this morning and they had finally moved it indoors. With everyone crammed into a smaller place, it was cramped and crowded but I still walked away with my stash of apples. Earlier, Rob and I tried to go apple picking where we had gone a few years ago. Turns out that the farm was subsequently sold and the DIY apple picking was no more. Since the farmer’s market is so close to our home, we didn’t pursue it further this year.
While we typically eat the apples as snacks and in our morning oats, this time, I added it to a savoury autumn salad. Roasted cauliflower is combined with quinoa with Indian-inspired flavours such as roasted coconut with a touch of sweetness from the apple and raisins. I then drizzled my favourite curried maple tahini dressing, which I usually reserved for my chickpea and carrot salad with excellent results. I needed to double the dressing since this salad was so voluminous.
Did you see snow, too?
Adult rice krispies and now adult rice pudding.
The difference is that I liked rice krispies as a kid but hated rice pudding. My brother loved it, but me, not so much.
However, spice it up with chai-infused flavours, sweeten it with apple, dried currants and a touch of maple syrup, bathe it in coconut milk and sprinkle it with pistachios along with leftover short-grain brown rice, and I am a happy camper.
This is no quick-fix rice pudding but it sure is delicious. My friend who tried it said it was the best rice pudding she had ever eaten.
This is my take on Tess Masters‘ version found in her gorgeous new cookbook The Blender Girl. Do not let the title mislead you too much. Yes, this is a cookbook where nearly every recipe uses a blender, but this does not mean only smoothies. The recipes are all gluten-free and vegan with only natural sweeteners. The recipes revolve around whole foods. Raw and cooked recipes are included. Tess has recipes for juices, smoothies, dips/spreads, soups, dressings, sauces and even desserts. She has entrees that use homemade sauces, including her penang curry and creamy mushroom stroganoff. Desserts include sugar-free no-pumpkin pie and chocolate-chile banana splits. Breakfast favourites including pancakes and crepes, with delicious toppings like ginger-apple-pear butter and instant raw raspberry jam. She even finds a way to use a blender for rice pudding.
She knows her stuff. It may dirty another container but I liked how a portion of the rice was pureed to thicken the rice pudding. It was rather ingenious.
She is a girl smitten by her high-speed blender. I can tell. I have one, too, and I find it hard to remember what my kitchen was like without it. Do you need an expensive high speed blender for this cookbook? Certainly not. However, you definitely need something with a blending capacity, may that be a regular blender, an immersion blender or a food processor. If you don’t have a blender, you could still gain inspiration from her creations. Your textures may be different but it would be fun to see what else you could make.
Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living in the United States. To be entered in the random draw for the cookbook, please leave a comment below telling me what you love to make with your blender (or blending instrument). The winner will be selected at random on April 20, 2014. Good luck!
Other recipes shared from The Blender Girl:
Creamy and Crunchy Spuds (with Raw Mayonnaise)
Watermelon Gazpacho is The Bomb
Fresh Spring Rolls with Orange-Almond Sauce
Creamy of Cauliflower Soup
Incredible Edible Edamame Dip
Creamy Mushroom Stroganoff
Pineapple Salsa Smoothie
Chock-Full Chocolate Surprise Smoothie
Raw Chocolate-Orange Torte
Remember Valentine’s Day? I reneged on my promise to make dessert. Rob had no problem coming up with an alternative. In fact, he was happy when I said I didn’t have the time to make my dessert of choice. He had already planned the whole meal!
The week post-V-Day is always special for us because we celebrate Rob’s birthday and our anniversary, so I eventually made my planned dessert, too. Our stash of avocados were perfectly ripe and could I really ignore an excuse to try out a new coconut flour-based dessert?
I cobbled together a delicious dessert from a few places. The base is inspired by Emma’s Raw Brownies but I topped it with a chocolate avocado frosting, based on my chocolate avocado mousse. To get a firm frosting, I used juicy Medjool dates as the sweetener (with a dash of agave only because I ran out of dates) along with a touch of lemon juice to balance the flavours. Next time, I might try a spiced version with cinnamon and cardamom again (like in my mousse).
Because I smushed this into a springform pan, this is more like a brownie cake. The brownie was delicious and it was amazingly fudgy and moist for a raw/no-cook dessert. Unlike my walnut-based raw brownie, this was lighter in texture due to the coconut flour (but more fudgy than my raw chocolate zucchini muffin). Plus the frosting just sealed the deal: delicious decadence. I highly recommend this. Although make no mistake, this is a decadent and filling treat.
PS. Here’s a shout-out to my Mom who got me a small off-set spatula. Which I totally used to frost the brownies. :)
As I prepare to return to Canada for the holidays, Houston tugs dearly at my heart. With glorious December weather, it has taken less then 6 months for me to not miss snow. At all. Certainly, it does not feel very much like winter, but each time I cycle to work in shorts, I am positively beaming.
Life has been a terribly wonderful busy whirlwind lately, so I apologize for being behind on replying to comments and for my disappearance next week.
I have one fabulous treat to share before the end of the year, though. December is probably the only month I could get away with sharing so many treats.
This is dedicated to all those looking for the perfect homemade protein bar. In brownie form. Is there anything you can not improve by adding chocolate?
These brownies are so good for you, you wouldn’t even know it. Although I haven’t had time to make them for my Canadian excursion, I had a bit of forethought before flying to Mexico City. I was not certain of the vegan options, so I tried to cover myself with a protein-packed treat. I thought of making my chocolate mint protein bars again, but of course, I wanted to try something new.
Still based on cocoa and protein powder, this was a treat that wasn’t heavy on nuts and dates. Gooey and dense from zucchini, apple and a touch of oats and coconut flour with a heap of protein powder. Chocolate chips also added a great textural foil and bursts of sweetness. Rob decreed the chocolate chips essential to the recipe and confirmed you could not taste any hemp undertones.
While they may not be the best brownies, compared to all other brownies, they are definitely wonderful and possibly my favourite protein snack, to date. (For those interested in their stats: 219 calories, 7g fat, 26g carbs and 16g protein). I successfully halved the original recipe into my small 6″ springform pan, and it made enough for a short weekend trip.
Make sure to flatten the brownies as best you can, because there is no settling of the batter… and thus they may not look the most appealing.
Perhaps that is for the best. If you bring them to a holiday party, there will be more for you!! :)
Happy holidays everyone. :)
PS. The winner for Soup’s On was Move Eat Create.
I have embraced being a (temporary) Texan.
Summer in November? Yes.
Biking year round? Definitely.
I have obviously already forgotten about the hot, humid summer..
One problem, though: my dates are all messed up. Time is literally flying by. I saw an event for the end of November and thought it was weeks away. It was warm and sunny at the time… my internal clock had not registered that yes, it is indeed almost winter. At home, they’ve received more snow and cold weather than I can recall seeing in November.
I would be hard to pity me, though.. That warm spell disappeared and it is cold again. It will be a low at freezing point tonight. And I forgot (or did not pack?) my winter cycling gloves in Canada. Either that, or they are lost. :( I hope it is the former.
The warm weather partially explains my penchant for raw eats despite the season. The other, is that raw is easy to make and this was a recipe I knew would be fabulous. When Rob and I visited Ellen and Andy on our road trip to Houston, we shared a veritable feast for breakfast and these were my favourite treat. I have made raw (chocolate) macaroons before, but these were simply delightful. Apple, cinnamon and caramel-like dates are pulsed together with almonds and coconut for an autumn/winter-inspired treat. A touch of maple syrup and a sprinkle of salt made the flavours veritably pop.
These are so simple to make, but absolutely delicious.
Are you building your holiday treat roster yet? What are you excited to make?
This is my submission to this month’s Bookmarked Recipes.
Have you checked out some of the other blogs on the Great Vegan Bean Book Blog Tour yet? I keep bookmarking more recipes to try. I feel like the majority of the cookbook is earmarked, to be honest.
I thought it might be nice to cook up a bunch more of the recipes and let you know how they were.. but then I made my second dish and decided to not delay my post any longer. The beans were fabulous.
Everyone has their go-to baked bean recipe. I did not grow up with baked beans, so I keep trying out new versions. Mango BBQ Beans are one of my favourites, but I also enjoyed the robust Slow-Cooked Nova Scotian Baked Beans with blackstrap molasses and pumpkin seed butter.
Like the Mango BBQ beans, these apple baked beans are simply simmered on the stovetop. They are also sweetened with fruit and since I used pureed canned tomatoes instead of tomato sauce, the sauce was lighter. A dash of molasses, Dijon mustard and apple cider vinegar make a complex sauce which is also flavoured with rosemary, thyme and smoked paprika. Weird, but it works. Very, very well. The beans probably do not need such a long simmer, but I decided to go a bit lazy with my food prep. Since I had Macintosh apples, which turn to mush when heated, I thinly sliced them. Thus, I had to wait for the slices to turn to mush. If you have an apple that keeps its shape, you will need to chop it up more finely.
Most bean-centric dishes make good leftovers, but I loved these beans cold, too. I served them on top of fresh baby spinach for a nice, light meal.
As you may have guessed, yes, I am still alive.
I survived my crazy Rideau Lakes cycle.
My focus this year was to pass my exam (which I did!) and then I quickly ramped up to cycle to Kingston. I cycled another 50 km during the week leading up to the weekend and took Thursday and Friday off as rest days. My final pre-event odometer reading was 560 km, 150km within the previous week.
That weekend, though, I cycled over 200 km. Not too shabby. This was my second time on the course, so I know that the hardest part is between Perth and Kingston. This is where most of the hills lie, including the dreaded Westport hill. The nice thing about repeating the course is that I did not feel compelled to conquer the entire course. Been there, done that. Enjoying the ride with a great group of friends was more important.
Our Cobra biker gang consisted of my Dad, Rob and Sue. While Sue and I had already decided we wanted the shorter route from Perth, the boys wanted the full route. However, due to an early rain shower, we all ended up starting from Perth on Saturday. A later start meant the roads would be dry, but more importantly so would our shoes and clothes. I was positively soaked during my training ride, and I simply hate cold, wet shoes.
Turns out we had my ideal cycling weather: overcast and not too hot. We were having a great time and I was positively giddy once we smoked down Westport’s hill. Sue pummelled it at 69 km/h. I had my brakes on and my max was 59 km/h. As we lounged at the gas station at the bottom, other cyclists reminded me that the hardest part would be the next day, tackling that hill in the opposite direction.
The only wrinkle in our day was my slow-leaking flat at around the 80 km mark. My Dad pumped it up and we crossed our fingers, hoping I could make it to Kingston without changing the tube. Lucky me, we made it and found an on-site technician to change my tube for me.
As we stood in line at the maintenance tent, I chatted with the guy in front of me. He did the whole cycle from Ottawa. And yes, do the math, he lapped me. He arrived before me, covering an extra 77km in the 2 hours it took us to start in Perth. His average speed put ours to shame: 35 km/h. Ours was more like 23 km/h, and we probably took way more breaks, HA!
We arrived early enough that we beat the late afternoon sudden rainfall, and with enough time to relax and clean up before having an early dinner. While none of the heated mains were vegan, I picked up cooked carrots, corns and a marinara sauce and then loaded up at the salad bar where I made my own salad with greens, carrots, cabbage, kidney beans and chickpeas with a balsamic dressing. Strawberries for dessert.
The next morning, we met bright and early over my peanut butter oatmeal with fruit. Both my Dad and I snagged a bunch of bananas for the road.
This time, the weather was a beautiful sunny day. The wind was barely moving and any breeze was from us, or when the pentalon would pass us. HA! And the dreaded Westport hill? I was quickly reminded how difficult it was – I remembered it being not that hard. The steep incline comes early but it is short-lived. The hill continues at less steep incline afterwards, for around another 1 km. A quick break at the top had us re-energized to tackle the next set of rolling hills.
We made it to Perth by lunch time when Rob and my Dad waved us goodbye as they cycled the rest of the way home. Sure enough, they covered the last 77 km in 2.5 hours. Their 28 km/h average was impressive at the end of such a weekend. Sue and I were perfectly content to call it a day at Perth. Thankfully, I wasn’t as tired as I feared (judging by my fatigue after my training ride) and even had the gusto collect our luggage and then bake cookies for Rob before he came home. My Mom made her lovely quinoa pilaf again along with roasted asparagus and peppers.
However, now Rob calls me a monkey. I think I ate 5 bananas on Sunday, in addition to my homemade chocolate peanut butter balls. And while I would love to share the delicious chocolate peanut butter balls I brought with me, the photos are still in Ottawa. So, I am sharing these treats that I brought with me on my training run.
After really enjoying the Nut-free Raw Carrot Cake made with coconut flour, I wanted to try something similar but with zucchini and chocolate, instead. So I experimented. Instead of grated carrots, I used grated zucchini. Instead of the cinnamon and nutmeg, I used cocoa powder. Instead of the apple-cashew frosting, I used cacao nibs for easier transport. And I really liked them. Asterisk, though. I would add more cocoa powder next time. I used up the end of my supply so I worked with what I had. Furthermore, while I ate these as cycling treats, they do not travel well at all. They worked for me with a short ride, since I popped them out frozen. Within 2 hours, they are at their perfect consistency: chilled and firm. Once they became warm, they were mushy and messy. Still delicious but not ideal. Definitely not portable to/from Ottawa and Kingston. Thus, I made new snacks that were uber portable. And once I get the photos from my parents, I will share that delightful recipe with you, too.
The carrot craze continues…
I am a proponent of eating lots of fruits and vegetables, and raw cuisine intrigues me. Dining at a raw resto can leave me beguiled: how did they do that? This goes beyond salads. Silky smooth lasagnas, luscious chocolate hazelnut cakes and brownies. This does not taste remotely like raw foods. Then I immediately want to try to make it myself. New techniques to bring you different flavours…
If you need any introduction to raw foods, raw desserts are definitely the way to go. No stranger to decadent raw desserts (Raw Key Lime Pie, Better Than Nutella Cheesecake, Raspberry Cashew Dreamcake), sometimes they go thump with the richness from nuts and coconut. It hasn’t stopped me from wanting to explore more desserts, though. Even better when they are lighter.
Last summer, I was a recipe tester for Amber’s cookbook Practically Raw Desserts and while the recipes are very flexible (I love her multiple variations!), one ingredient she was adamant about not substituting was coconut flour. It is unlike any other flour or shredded coconut.
I was dying to try was her Enlightened Carrot Cake. Nut-free, the base is made from carrots, apples and dates. Oh, and coconut flour. However, by the time I tracked down coconut flour and had the gusto to make this recipe, the book had already been shipped to the publisher (oops!). Thank goodness, this was one of the first recipes she shared online because it finally prompted me to try it.
Amber made this as a cute double-decker cake with a small springform pan. Since I don’t have one, I looked for an easier option. Cupcakes worked well with my last raw carrot cake (very good, too), and even though I had no muffin wrappers, I decided to try it out. After a bit of warm water pouring over the back of the muffin tray, the frozen cupcakes popped right out. It worked!
And yes, they were delicious. Because they are made with coconut flour, they are light. Coconut flour is defatted coconut meat, so it is a lower-fat coconut-based option for desserts. Most importantly, it is an ingredient creating a fluffier texture. As such, these cupcakes are so different than any other raw dessert I have made. The sweetness is not over-pronounced and it was a delicious dessert with a hint of coconut and cinnamon. Satisfying and surprisingly filling for a low-fat dessert.
Amber has two recipes as suggested frostings. I chose neither, although her fermented cashew frosting is still on my hit-list. My last cashew-date frosting was a bit dense and definitely not white, so I wanted to substitute the dates. Instead, I made an apple-cashew frosting. It was simple: apple + soaked cashews + ume plum vinegar (another acid and salt could work) + water. I liked how the fresh apple added bulk and sweetness. The consistency was just perfect after a chill in the refrigerator. Smooth and creamy.
Of course, now I am excited to make more recipes with coconut flour. Have you tried it yet?
Many of the recipes in Practically Raw Desserts use coconut flour, so I am excited to try more of Amber’s creations. I promise to do a better review of the cookbook when I finally get my copy. Here are other recipes that use coconut flour:
Maple Streusel Coffee Cake Squares in Practically Raw Desserts
Pecan Chai Spice Bars in Practically Raw Desserts (I made these as a tester but found the flavours a bit muted and the frosting too soft)
Pecan Shortbread in Practically Raw Desserts
Cake Batter Protein Balls from Chef Amber Shea (I have made these already. They are very good for something so simple)
Raw Apricot Jam Bars with Flakey Crust by Bonzai Aphrodite
Cardamom Chocolate Chip Cookies from Purely Twins
Peppermint Protein Bars from Purely Twins
Coconut Lemon Meltaways from The Hearty Herbivore
Raw Avocado Brownie from Bite-Sized Thoughts
Chocolate Avocado Cookies from Sprint 2 The Table
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.
(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.
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.
My first WIAW (What I Ate Wednesday). Which was actually a Thursday, and posted on a Saturday.
I have never been one to want to document everything I eat in a day, but by the end of Valentine’s Day, Rob had managed to do most of it on my behalf. HA! Not the best photos (thank you to fluorescent lights), but that’s all in the spirit of WIAW. (I have supplemented with some other photos). :)
Since I knew Rob had plans for dinner, I started off by baking breakfast for Rob: Peanut butter cookie baked oatmeal. Rob gasped at how much it tasted like a peanut butter cookie (without any flour!). Pictured with Rob’s card. :)
I usually wake up and immediately eat half a grapefruit. Lately I have been drinking some green juice (I make enough to last 3 days or so). This cucumber-beet-ginger juice was delicious. (See recipe below)
A few hours later, when I arrive at work, I eat my steel-cut oats with protein powder. Lately, I have been adding spirulina to it and it makes it an electric green.
For lunch, I had the last of my curry-miso squash and chickpea soup.
Late afternoon, I snacked on an apple.
For dinner, Rob made my African Sweet Potato and Peanut Stew. I like how he scoured my blog for a recipe he knew I would like (I am very predictable that way!). It was one of my favourite dishes in 2010 (such high praise!) and it had obviously been a long time since I’ve had it. He substituted white beans for the kidney beans and served it with red quinoa. He planned for a red-themed meal and solidified it with a sprinkle of smoked paprika. Still as delicious as I remember. Even better (I could taste the love).
For dessert, he surprised me with heart-shaped chocolate hazelnut truffles. Rob thought my recent post was a hint for Valentine’s Day (hahaha, I swear it wasn’t). He spiced things up by using hazelnut butter and made 3 versions: au naturel, some with a whole macadamia nut inside and some with shredded coconut. We obviously had to sample all three (each, of course). I think my favourite was the one with the whole nut. (PS. Yes, this recipe is so easy, Rob made them in under 20 minutes!)
What a keeper, eh? :)
Do you “celebrate” Valentine’s Day? If so, what did you do?
Earlier this year, my cousin’s wife was trying to track down kamut, an ancient wheat. She explained to me that kamut contained less gluten, perfect for her gluten-free adventures. She searched high and low and could not find whole grain kamut. Kamut flakes and puffed kamut, yes, but not regular old kamut. Since she was hoping to get rid of gluten, I suggested not trying to track down such a hard-to-find ingredient, especially since it still contains gluten, even if it is a smaller amount.
A few days later, when I decided to reorganize my whole grains, I discovered I had kamut. Turns out I had forgotten all about it. I bought a small amount while in Calgary, since I had never seen it before. Unfortunately, while Community Natural Foods has an online store, I don’t see kamut for sale. With my curiosity piqued, I decided it was time to try out the kamut.
Nothing fancy, I opted to add it to a bowlful of roasted fall vegetables. More veggies, less grain, please.
First, the kamut. I will admit that it was nice. Similar to wheat berries, they were pleasantly plump yet their shape made it more akin to orzo. A plumpy, chewy orzo. Milder than wheat berries, I rather enjoyed them. If I had easy access to kamut, I would likely choose it over wheat berries, but since I don’t know where to replenish it in Toronto, I will just have to finish my spelt berries first. Although, I am already on a whittling of the pantry plan, where nothing is being replenished except for my easy-to-find favourites: quinoa, red lentils and chickpeas.
Next, the veggies. Delicious right from the oven, I had a hard time holding back from gobbling everything down. I loved combining the different roasted vegetables for different complementary flavours. The Brussels sprouts were earthy and crispy, contrasting the soft and sweet squash, next to the tart and juicy cranberries. The balsamic-curry dressing was not overpowering, and allowed the natural flavours to shine.
Don’t have kamut? No worries. Simply omit it or add your favourite whole grain or bean. I am thinking chickpeas or white beans would be great here.
If you do have kamut, and live in the GTA, please tell me where you found it. :)
You know you are a food blogger if…
According to this list, I am not a very good blogger. I can only relate to:
3. You’ve made kale chips. And there is a recipe for it on your blog.
I’ve made kale chips but it is not on my blog. Or does my kale chip pizza count?
6. You take the same photos of the produce at the farmer’s market that you did last year, but you can’t help it. The rainbow chard is so pretty!
I don’t recall actually doing this but I could see myself doing and saying this.
7. You really are confused as to why granola is so expensive at the grocery store.
Uh yeah, especially when it is so easy to make at home.
8. You go shopping with your significant other, and at some point, while looking for a specific item on your grocery list, you turn to him/her and say “We need to shop at a white person grocery store.”
Sounds like something I could say but I don’t think I have. In my defense, ethnic grocery stores don’t carry nutritional yeast!
9. When dining out, no one is allowed to eat the food until you have whipped out your camera/iPhone/Android and taken a shot of it first.
Rob and I both do this!
11. You scope out restaurant tables at lunch with proximity to windows to provide natural lighting for
your Rob’s photographs.
If the light isn’t right, I don’t even try taking a photo.
19. You have run out of room for your cookbooks. Yet you still buy more.
Guilty, as charged.
21. You think Pinterest is a godsend as well as the devil’s work.
27. You start to get nervous when you are down to only
one pound of butter, one bag of flour, one head of garlic, or one onion.
But is that really because I am a food blogger or just a meticulous cook that likes garlic and onions?
9/40. I fail. ;)
I have others suggestions: You know are a food blogger when you can’t NOT make a new recipe, when you make meals during the day to help take photographs in natural light, or you have a special spot dedicated for food photography.
I never really thought much about blogging and my life, 3 years – has it really been that long?, until I tried to stop blogging.
I recently went to a party and planned to keep things low stress. I would make a repeater recipe: My Crunchy Cabbage Salad with an Orange-Tahini Dressing. However, I knew I could eat half of it, so I decided to double the recipe. After I cut all that cabbage, it seemed like a heck of a lot. Even if there would be 12 people at the party. So I reverted back to my die-hard blogger instincts and made a second salad instead of doubling the original salad.
This is the second salad. Which I photographed before the party and repackaged. Because who would share a cake with a piece missing at a party? (#24) Only if it is my own party! And really, I just claim the first piece. :)
While cabbage haters would likely not be pleased with 2 salads, both featuring cabbage, I was glad that I brought both (just like kale salads, cabbage salads keep well as leftovers). The Orange-Tahini Cilantro Cabbage Salad is bright and flavourful but this second salad was warm and earthy. Onions and garlic are pan-fried along with cabbage that is gently cooked to remove some of its bite. Granny Smith apples add tartness and sweetness along with raisins. Tossed with rosemary and balsamic vinegar, you have a simple salad that is more than the sum of its parts. I used green cabbage which became a bit muddled from the balsamic vinegar. My suggestion would be to use white balsamic if you have it or use purple cabbage instead.
The salads had mixed reviews. Personally, I preferred the new salad but the guests seemed to prefer my old stand-by.
How do you know that you are a food blogger?
This is my submission to this month’s No Croutons Required for special salads for guests, to this week’s Weekend Herb Blogging, hosted by Lynne, to this month‘s Herbs on Saturdays and to Deb for this week’s Souper Sundays
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?
Eating two heads of lettuce may seem trivial to some. In fact, for me, it probably isn’t much of a stretch to munch through…. of course, I never really have an empty fridge, so in addition to the new lettuce, I also had some spinach and beet greens to munch through first, and a bit of mixed greens, too. I also asked Rob to pick up some sunflower sprouts to spruce up some of my salads. Instead of coming home with a small packet of sprouts, he opted for the massive 1 lb bag of sprouts. Sprouts are light, trust me, it is a lot of sprouts! Why so many sprouts? They were 75% off! Priced to sell and for me to eat quickly!
While cooking greens is an easy way to eat lots of them and to extend their shelf life, I wanted to savour the glory of the sprouts. Unlike most bloggers, I have yet to succumb to the Green Monster breakfast smoothies. I have gobbled down breakfast smoothies in the past, and have thrown in some greens for good measure, but I keep returning to my easy chocolate protein power oats and berries instead.
What to do? Eat it for dinner! Make soup! Raw soup! A blended salad!
With 2 new raw cookbooks from the library, I have become very curious about some of the simpler raw dishes. Raw soups are among them, which seem like a glorious medley of vegetables and flavours. While I am no virgin to raw soups (remember that mango gazpacho?), the difference between juice, smoothie and soup always runs through my head. Plus, raw soups can easily be done wrong if your vegetables are not fresh, if you add too much or too little water or if your blender is not up to snuff. (This is definitely where the Vitamix excels because who wants a lumpy soup?)
Even though I drank it in a glass, this wasn’t a juice. It was a creamy pureed soup. The soup was only warmed by the blender, a welcome change during the recent heat wave and the biggest difference from traditional soups.
The sprouts are whizzed to make a lovely sweet green backdrop, sweetened by an apple, with depth added from lemon juice and dulse granules. The nuts and avocado add the protein and fat to make this a satisfying and filling soup and make it quite luscious. Not one to always like pureed soups, I really appreciated the fresh nature of this brew. With a side salad, it was a great meal.
Raw soups have also been dubbed as blended salads, so for those that don’t have a high-speed blender, instead of making a lumpy soup, consider eating this as a salad instead! Eating all the sprouts can feel like you’ve turned into an animal (does anyone else feel like that with lots of sprouts?), so maybe try substituting some of the sprouts for mixed greens.