[Sometimes, you just want to eat something now. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
[Rutabaga "fries"--who'd have ever thought?]
I hadn’t intended to post another Flash in the Pan so soon after the chia pudding a while ago, but it’s been that kind of week over here at the DDD household. . . and all I’ve had time for are lightning-quick recipes.
No matter; these oven fries have quickly become a new little obsession. They’re a simple, speedy way to spruce up your more conventional oven fries, and a convenient means to use root veggies that you might not normally consider eating (to wit, rutabaga–in fact, this is the only way I’ve ever had that vegetable and actually liked it!). And with the crazy Canadian weather still throwing a few final chilly rainstorms our way, these are a great comfort food.
[Parsnip fries--they'll make you a fan of parsnips!]
You can use pretty much any root vegetables you fancy here, or mix up several in one batch for a tasty, higher-protein side dish.
[Sweet Potato fries--a classic!]
So far, we’ve had these with rutabaga, parsnips, and sweet potatoes, but I can envision all kinds of variations: regular spuds would be a perfect foil for a spicy, almondy crust; or how about your favorite squash, cut into fries? You could even bake up some cauliflower florets this way.
I’ll be back next time with a “real” recipe for some yummy burgers. . . AND an exciting book giveaway!
“Mum, we’d be happy eating pretty much any variation of these. . . or how about just giving us some of that almond butter coating?”
Almond-Crusted Root Vegetable Oven “Fries”
This recipe couldn’t be simpler. The only caveat is to be sure to bake the fries long enough, so that the coating becomes somewhat crispy; this isn’t the time for mushy, just-done fries. When properly baked, the almond coating crisps up nicely, the fries themselves begin to caramelize and sweeten, and the whole package is entirely irresistible.
1 medium rutabaga, 3 medium parsnips, 2 medium sweet potatoes, or other root vegetables of your choice, peeled and cut into thin fry-like strips (or use a combination of those listed)
3 Tbsp (45 ml) smooth natural almond butter
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
1/2 tsp (2.5 ml) fine sea salt
other spices of your choice: garlic salt, curry powder, cumin, garam masala, Chinese 5 spice powder, etc. (about 1 tsp/5 ml total)
Preheat oven to 400F (200C). Line a large baking tray with parchment paper, or spray with nonstick spray.
Place the “fries” in a large bowl. In a small bowl, combine the almond butter, oil, and spices. Drizzle the coating over the fries, and toss the mixture with a large spoon (or even better, your hands) until they are all evenly coated.
Line the fries up on the cookie sheet in a single layer. Bake 35-50 minutes (depending on thickness of your fries), until the coating is browned and a bit crispy, and the fries are fully cooked. Makes 3-4 servings. Will keep, refrigerated, up to 3 days.
[After yesterday's somber ACD-focused post, today it's time for. . . cookies!]
I remember reading an article several years ago in a popular magazine that theorized about which males epitomize the term, “sexy.” Since they sought out trends rather than individuals, the likes of Brad Pitt, George Clooney, Johnny Depp et al were all immediately disqualified. In the end, whom did they decide was the sexiest type of man? The Cowboy.
Yep, little lady, you heard me right: those rugged, ruddy men sporting wide-brimmed hats, faded bandannas, checkered shirts, washed-out jeans and pointy-toed boots. And let’s not forget unkempt, greasy hair, calloused hands with dirty fingernails, mud-crusted clothing, and tobacco-stained teeth. Oh, they’re sexy all right; I mean, if being able to lasso a sweet, saucer-eyed, helpless calf and tie up its hind legs with your bare hands isn’t sexy, well, what is? (Clearly, I was not alone in my skepticism; I have no doubt the author of Brokeback Mountainintended to challenge the stereotype as well, or he wouldn’t have set the first major Hollywood gay love story–now that’s a string of adjectives, isn’t it?–in cowboy country).
Well, I have nothing against cowboys, really, but must admit I’ve never found them very appealing on a romantic level. (Now, a firefighter, well, that’s an entirely different story. . .right on, Denis Leary!).
We could also consider the full roundup of cowboy-related foods. Remember that great scene in Mel Brooks’s Blazing Saddles? Baked beans heated on a skillet over an open flame. . . yum! Or how about a hash browned breakfast topped with eggs, under the open skies? (Oooh, that reminds me of my own Cowboy’s Tempeh Hash recipe–must post!). And eclipsing them all by a Texas mile–are Cowboy Cookies.
Let me take a step back here, and leave the cowboys–er, in the dust, so to speak–for a moment.
I’m fairly certain that most of you, by now, have heard of Toronto’s own jae steele, holistic nutritionist and cookbook writer extraordinaire. Jae’s book, Get It Ripe, was an instant bestseller both because it contains a plethora of yummy recipes and because it offers an encyclopedic introductory section (almost half the book) dishing up healthy nutrition, whole foods ingredients, cooking methods, and so on. I’m guessing many people who love the recipes also purchased the book as a handy reference guide to healthy eating.
I first met jae several years ago when I taught a practicum at my nutrition school alma mater. Because we both attended the same school, we share a similar philosophy toward food, and I feel very comfortable with all of jae’s recipes. Like me, jae worked as a vegan baker in a restaurant before embarking on her cookbook. So I thought it might be fun to bake up one of her dessert recipes.
That’s when my eyes alighted on her Cowgrrrl Cookies, a crisp-and-chewy blend of oats, chocolate chips, nuts, raisins, and a hint of cinnamon–sort of what you’d get if you bred a classic Dad’s oatmeal cookie and a Chocolate Chip cookie mama. I knew I wanted to try them. The result was, as expected, spectacular–a dense yet chewy cookie studded with a variety of textures and flavors, from soft and melty (chocolate chips) to sweet and pliable (raisins) to slightly smoky and nutty (walnuts). The dough itself baked up, bronzed to perfection (sort of like a shirtless cowboy, no?), light and crisp on the edges while maintaining a certain moist, taffy-like chewiness in the center. Yee-haw!
When I subsequently researched the original Cowboy Cookies (from which jae took her vegan inspiration), I discovered that no one has actually determined the origin of their name. One article declared they were so good, “They’d cause a stampede!” while another suggested that the confections “are so dense and full of ingredients that they could feed a cowboy for a week.” Either way, the original is brimming with butter and eggs–not exactly suitable to the DDD brood–so I was happy to go with jae’s delectable vegan, spelt-based version.
Yessiree, I brand these the best rustlin’, best tastin’, best health-supportin’ Cowgrrrrl Cookies anywhere–hot dang!
Luckily, I’ve already made these babies a few times, so I didn’t feel obliged to “test” the batch (thereby negating my entire six weeks of the ACD). These are crisp on the edges, chewy in the middle, with lots of texture from the chips, raisins, and nuts. The HH, an avowed nut lover (well, in reality he’s more of a “nutty lover”), absolutely adored these.
Forget cowboys (and their cookies), I say! I’d more likely be attracted by these any day.
With their wealth of natural ingredients and down-home charm, I thought these cookies would be a perfect contribution to Food Renegade ‘s Fight Back Fridays. Giddyup!
3/4 cup plus 2 Tbsp (210 ml) softened organic coconut oil or sunflower oil, preferably organic
1 cup (180 g) Sucanat
1/3 cup (80 ml) room-temperature applesauce
1 tsp (5 ml) pure vanilla extract
Preheat oven to 350F (180C). Line two cookie sheets with parchment paper, or spray with nonstick spray.
In a medium bowl, whisk together the flour, oats, baking powder, soda and salt in a large bowl. Add the chocolate chips, raisins, nuts, and cinnamon. Stir to combine. Set aside.
In a large bowl, mix the oil and Sucanat until well combined. Add the applesauce and vanilla and mix again.
Add the dry ingredients to the wet, and mix just until all the flour is absorbed. Use a small ice cream scoop or heaping tablespoon (20 ml) to place mounds of dough on the cookie sheets about 2 inches (5 cm) apart. Flatten slightly.
Bake for 13 minutes, or until golden. Makes about 3 dozen.
[Soy-Free, Sugar-Free, Gluten-Free Chocolate Buttercream Frosting from Sweet Freedom]
Okay, let’s get to the dessert first (really, we should all eat a meal that way at least once): I received my cookbook’s (paper) proof in the mail today (the sample that I must approve before production can begin) and I’m thrilled! Now that the publisher has the approval, they can swing into action and the book should be ready by May 25th (the date by which they’ve promised it will be available). On that date, you’ll be able to purchase it directly from the publisher or (for those in the Toronto area) from me! The book will be available through amazon.com about a month after that. I’m also hoping to offer an e-book version at a lower price, so stay tuned! In the meantime, if you need a reminder of what types of goodies will be represented, take a peek at the cookbook blog.
As always, thanks for your patience–and thanks for indulging me by allowing me to blather on about this on DDD! I’ll be providing all the specifics about how to order, cost, etc. as soon as I know them.
And next, our “diet” update: This week marks the end of Phase I (six weeks!) of my anti-candida diet.
Having spent the last six weeks without the company of any fruit, baked goods, desserts, sweeteners of any kind (save stevia) or any other foods that could feed candida, I’m happy to say that I do feel I’ve made progress. In a nutshell, over the past six weeks:
I rediscovered the versatility of beans, the allure of cauliflower popcorn (minus the bucket), how much I like fresh beets, and the pleasing simplicity of millet (more on that in a future post).
The overweening lethargy and muscle heaviness I’d been experiencing has lifted; I now find it easier to walk around, easier to walk up the stairs, easier to complete my workouts at the club (hey, septuagenarian couple with the matching T-shirts! Howdy, punky chick with the spiky hair! Nice to see ya, burly guy with the black ankle socks!), and have even extended my time on the treadmill a bit.
Many of my sinus problems and much of my nasal congestion have evaporated. I’d estimate that my sinuses are about 70% better than when I began the cleanse.
I’ve lost about 12 pounds. I say “about” because I wasn’t certain of my exact weight the day I started the cleanse–but I do know it was an all-time high. I’m now at the lowest weight I’ve been since I started this blog in October, 2007 (yikes! Has it been that long?)
On the other hand:
Many of my original symptoms remain. I’m still experiencing other rather unpleasant side effects of excessive yeast, such as absentmindedness, “foggy thinking,” rashes and absentmindedness (oh, wait, did I say that one already?–ah, you see what I mean).
And so, what’s next?
Well, according to most ACD sites and experts, one should remain on the diet until all symptoms have abated, or at least six months, whichever is shorter. Six months?? Honestly, as much as I may be keen on quinoa, think tofu is tops, am enamoured of arame, or even cherish chia, I can’t see living without fruit or most whole grains for that long. On the other hand (seems I’ve got several hands, here), it’s become abundantly clear to me that I feel better physically, have more energy, and am able to lose weight when I follow a very “clean” and healthy diet such as this. As long as my system is overrun with that scourge, candida, I’ll be drawn back again and again to unhealthy eating.
And believe me, the irony of the situation isn’t lost on me: I’m about to publish a desserts cookbook, yet I suffer from an overabundance of candida–typically caused by too many desserts. And while the bulk of my diet is composed of incredibly healthy foods–ones I truly enjoy–that’s not to say that those wholesome, healthful foods are the only ones I eat. My weakness is chocolate, and more than once I’ve been hoist by my own Lindt 70%. (I’ve probably ingested enough of it over the past year, in fact, to supply all of Switzerland on Valentine’s Day). Add to that my own baked goods and treats–albeit healthy–and you’ve got too much of a good thing, as they say.
And so, I’ve decided to forge ahead with the next phase of the cleanse (which allows a wee bit more variety in the diet) and keep at it as long as I can. The basic approach on the blog will remain the same, and I’m going to attempt to include desserts in moderation (even if I won’t be eating them as much). I’m still determined to achieve that elusive ”normalcy” I wrote about way back when the major focus of the blog was the “Diet” in “Diet, Dessert and Dogs”–to be able to eat like a “normal” eater , consuming a wide variety of foods and courses (including dessert) in moderation–to kick this sweets addiction once and for all! (Or, at least, keep trying).
And when I do reach that goal, promoting a dessert cookbook–even baking all the samples that will go along with it–will be not only possible, but enjoyable.
Because really, never having dessert again would surely suck all the sweetness out of life.
“Um, Mum, while we understand that your book and your diet are important to you and everything, forget about blog updates–how about dog updates? We have some exciting developments going on, too, you know. What about my new white hairs on my muzzle–or how Chaser managed to catch that Frisbee over the fence yesterday? ”
Your hubby calls with the fabulous news that he’s been given a promotion (in this economy!), and to seal the deal, his boss has asked both of you to join him and his lovely wife for dinner. “Nonsense!” you reply. “Why not invite them over here, as a thank-you? I’ll cook dinner.”
Or perhaps you’re shopping at Whole Foods when your eyes meet across the leafy greens. One look at his raven hair and chiseled chin and you’re smitten. He approaches shyly and mutters, “I’m sorry, I don’t usually do this, but you are so pretty I just had to ask you out to dinner.” You counter with a smile, “Well, actually, why don’t I ask you–in? I’d love to cook dinner for you.”**
Or maybe your best friend from childhood is coming to town and wants to meet you to catch up on old times. She’s staying at the Hilton and invites you for drinks. “No, no, please come to my place for dinner instead!” you insist. “After all this time, you deserve a good home cooked meal!”
Well, dear reader, whatever the occasion that prompts you to cook for someone else, I have one small piece of advice: now is not the time to try out a new recipe.
There are a few simple rules of dating. One: Don’t discuss previous relationships. Two: have two pairs of shoes by the door, so you can choose the high heels or the flats, depending on how tall your beau turns out to be. Three: never order spaghetti on a first date. Four: the first time you cook for someone, never, EVER try out a recipe you haven’t made before.
I’m sure we’ve all had this happen at least once–we acquire a new cookbook and are immediately besotted with one of the recipes. We just have to try it out, we decide on the spot. Following the instructions verbatim–even reproducing the gestures of the hand model in the photos–we weave through the various steps exactly as written. We time it with NASA-worthy precision, then throw open the oven door to find–utter catastrophe! The result resembles a molecule-mixup from a seriously malfunctioning Star Trek replicator: misshapen, gnarly, perhaps, or charred beyond all resemblance to a foodstuff. Or perhaps the dish looks the same as the photo in the cookbook, but one nibble reveals a taste like curdled milk served over rancid eggs.
I’ve had my share of kitchen disasters, believe me. Over the years, I’ve learned always to create a trial run of any new recipe the week before I’m actually going to serve it (given that we’re only two people in our house, this has resulted in many a strange meal when I’m testing dishes for a crowd). But I learned my lesson years ago. When I was still trappedsleepwalking ensconced in my starter marriage, I decided to go all out and roast a turkey for my in-laws at Christmas (I was still eating meat in those days). Well, even back then, I was no expert at turkey, having never made one before.
I pulled out my trusty copy of Joy of Cooking(the original, not that dreadful new edition that came out in 2006 ) and followed the instructions to a “T.” In order to prevent the turkey from drying out, the book suggests draping a clean kitchen towel over it, then basting directly over the towel. No problem; I didn’t even mind ruining a tea towel in honor of my in-laws.
No, the towel didn’t catch fire. And no, I didn’t overcook the turkey, or serve it raw. In fact, the meat itself was cooked to perfection; once I could bring myself to cut into it, the flesh was tender and moist. There was one wee problem, however. You see, the book didn’t stipulate that you should use a white kitchen towel. I was a relatively new cook–what did I know?? All we had were towels that matched our then-decor, blue and green check.
Towels. Entirely covered in little checks, alternating bright blue and vibrant, Martian green.
Yep, you guessed it.
Oh, and by the way–did you know that kitchen towel dyes are not colorfast when you baste them with turkey grease?
Needless to say (and thankfully!), no one was brave enough to consume bluish-green meat. We ordered Swiss Chalet and made do with my tried-and-true side dishes.
When I think of kitchen disasters, I also remember my old friend Bill. Bill was a social butterfly who loved to throw dinner parties, and I was regularly a lucky recipient of one of those coveted invitations. He was, generally, a great cook, and everyone relished his parties, both for the food and for his lively, witty, often hilarious sense of humor. We often pretended we were cohorts at the Algonquin Round Table (pretty audacious, I know–especially since I was appointed the Dorothy of the group), slinging puns and sarcastic quips at each other all evening over martinis (affording me the opportunity to paraphrase one of my favorite Benchley lines one rainy night: “Let’s get out of these wet clothes and into a dry martini.”).
So. . . . when Bill decided to attempt Pad Thai for the first time at a dinner party, no one blinked an eye.
Ooops. Rice noodles, as we now know, don’t cook up the same way as regular pasta. After bobbing and boiling for 10 full minutes, Bill’s Pad Thai noodles were more like barely set Jello. Undaunted, he threw together the veggies and sauce for the dish, and combined them with the noodle goo. Everyone ate in respectful silence, masticating tiny mouthfuls of sweet pink mush. Not too many quips that evening, I’ll tell you (I think our tongues were stuck to the roofs of our mouths).
I’ve never tried my hand at authentic Pad Thai, but this recipe, a raw version, is one I made at a living foods cooking class with my friend Caroline Dupont several years ago. The dish was created by Jennifer Italiano, owner of Live Organic Café here in Toronto. It’s one of the best raw Pad Thai recipes I’ve found–peppery with an abundance of fresh ginger and garlic, bathed in a thick, creamy sauce and boasting a mosaic of crisp, colorful veggies. I used to make the “noodles” with a spiral slicer (which extrudes long threads of zucchini resembling spaghetti), but I now prefer to simply use a carrot peeler to generate long, thin strips that better imitate rice noodles. (And they never turn to mush).
If you’re not fond of raw foods dishes, I think you’ll still enjoy this. The HH remarked that it would be a great side salad with any Asian-inspired dish. Nevertheless, he ate an entire plate, no main course required. It’s also a great base for a light dinner, and a wonderful dish to serve guests–but just not the first time they come over.
“Mum, you really shouldn’t have thrown away that turkey. We would have been happy to eat it–especially since we’re color blind!”
Raw “Pad Thai”
adapted from an original by Jennifer Italiano via Caroline Dupont
Refreshing and not too filling, this dish offers up an impressive array of veggies in a sweet and spicy Asian-inspired sauce.
Base:
2 medium zucchinis, washed and ends trimmed
1 large carrot, washed and ends trimmed
1/2 cup thinly sliced red onion
1/2 each red and yellow pepper, thinly sliced [I didn't have peppers, so used broccoli instead]
1 cup (240 ml) slivered red or white cabbage
1 green apple, julienned
3/4 cup (180 ml) finely chopped cauliflower
3 Tbsp (45 ml) grated or shredded coconut
Sauce:
3 Tbsp (45 ml) pure maple syrup or agave nectar
juice of one lemon (about 2-3 Tbsp or 30-45 ml)
2 small cloves garlic, minced
4 dry unsweetened dates, soaked in room temperature water for 2 hours*
1/4 cup (60 ml) tamari or soy sauce
1 inch (5 cm) piece of ginger, peeled and minced
1/2 tsp (2.5 ml) salt, or less, to taste
1/4 tsp (1 ml) cayenne
1/2 cup (120 ml) natural almond butter
up to 1/2 cup (120 ml) water, to thin the sauce
To create the “noodles,” simply peel the zucchini lengthwise with a carrot peeler, rotating it as you go, to create long, thin strips that can serve as your “rice noodles.” Arrange these on a large platter.
Repeat the motion with the carrot to create long strips, or simpy grate it if you prefer. Place the carrot, onion, peppers, cabbage, apple and cauliflower in a large bowl.
In a blender, combine all sauce ingredients and 2 Tbsp (30 ml) to 1/4 cup (60 ml) of the water. Blend to combine, then test thickness. If the sauce is too thick, add more water, a little at a time, until desired consistency is reached. (I like the sauce very thick, as the natural moisture in the veggies is always drawn out and thins it out more than you’d expect).
Pour the sauce over the vegetables in the bowl and toss to combine well. Spoon the veggie mixture over the zucchini “noodles,” then sprinkle with the coconut. (If you’re taking photos, do it now.) Toss, then serve immediately. Makes 4 large servings. Will keep, covered in the refrigerator, up to 2 days.
Anti-Candida Variation: Omit maple syrup, dates, and apple. Use 5-10 drops of stevia in place of the syrup and dates in the sauce, and replace the tamari with Bragg’s aminos. Still yummy!
[For even more desserts, check out Desserts without Compromise, my new ebook with 19 original recipes (all sugar free, gluten free, egg free and dairy free)! To learn about the recipes or to purchase, click here. To see photos of all the desserts, see this post.]
[Raw key lime tarts--NOT an ACD-inspired recipe (yippee!) See below.]
After the great response I got from my Anti-Candida Breakfasts post, I thought you all might be interested in some ACD desserts. Since this phase of the diet is very clear about NO SWEETENERS (except for stevia), NO FRUIT (except for limes, lemons and avocados), and NO FLOURS (except for bean flours, in teensy amounts), we ACD followers have to get pretty creative when it comes to satisfying the sweet tooth. And believe me, my sweet tooth has been mighty insistent of late.**
So today’s post is all about desserts–the non-sugar, non-sweetener, non-flour way! Doesn’t that just sound unbelievably appetizing? (I know, I have been deluding myself this way for over a month now). OOOOOH, YUM! Read on to share my painbe glad you’re not me find a few surprises you might actually like!
Faux Applesauce
[Seriously, doesn't that look just like applesauce?]
For some reason, the ACD vetoes all squashes except zucchini, yellow squash (basically jaundiced zucchini) and spaghetti squash. While browsing through one of the forums about the diet, I came across this idea for mock applesauce–essentially, you bake a spaghetti squash, scoop out the (remakrably spaghetti-like) flesh, then purée it with cinnamon and stevia. I added a touch of ginger and cardamom as well. It was surprisingly good, and, I’m sure, would be fabulous if made with an actual sweetener like agave or pure maple syrup. I’ve been enjoying this after dinner on occasion when I need something I can pretend is fruit.
“Chocolate Pudding”
[Well, the texture is perfect, at least. . . . ]
I placed the title of this dessert in quotation marks, because there is no way anyone would mistake this for actual chocolate pudding. Oh, the texture was fabulous, but when you sweeten cocoa with stevia, the result is, shall we say, rather pucker-inducing. Well, except to me, when I’m desperate for chocolate and don’t care if it’s bitter or has a stevia “aftertaste,” that is. The HH wouldn’t even finish the first spoonful (though he did concede that the texture was great). I’m going to work on a non-candida version of this because I know it will be irresistible when made with some other type of sweetener!
[Pure yum!]
One of my favorite junky sweet treats when I was in my teens and 20s was Nielsen “Macaroons.” They were essentially milk chocolate (or should I say, “milk chocolate flavored“) rosettes–sort of like Hershey kisses with toasted coconut in them–and I adored them. I’d stop at the Bulk Barn on my way home from class and purchase a small bag, then munch away during the bus ride home. In my 20s, of course, I was able to do so without any ill effects or physical consequences (well, except for the time that guy in the seat beside me put his hand on my knee–not connected to macaroons, I reckon). My, how times have changed since then! Not only can I no longer eat that way, but these days, I’d be whacking that guy’s hand with my umbrella and disturbing fellow passengers by shrieking at the top of my lungs.
Although I haven’t eaten the Nielsen variety in about a decade, these little confections reminded me of them–only much, much healthier. To me, these sweets taste like actual milk chocolate (not chocolate “candy”), mixed with coconut.
Now, I know there are about 17,428 versions of a “nut butter, carob and coconut” treat on the Internet, but this one is my own (original!) creation, and dear to my heart. And besides, I’d love to know whether any of you out there agree about the taste (or is it simply my ACD-addled tasted buds playing tricks on me?).
Carob-Coconut Sweeties
I’ve deliberately made a small batch here, so that (if the highly unlikely situation should ever arise, you understand) it’s not a tragedy if you happen to eat the entire batch. However, if you’re sharing with more than one person, or serving several, you may wish to double the recipe.
In a food processor (I use my Mini-Prep; any small processor is recommended for this recipe), blend the almond butter, tahini, carob powder, salt and chia until you have a smooth paste. Add the stevia and vanilla, if using, and whir again to blend. Add the coconut and hemp seeds and pulse until evenly distributed. Scoop the mixture by teaspoonfuls and roll into balls. Refrigerate (or freeze) 20 minutes or more to allow the mixture to firm up a bit. (If you can’t wait to dig in, they’re still delicious right away, but they will be fairly soft). Makes 4-5 balls.
ACD variation: use stevia instead of other sweetener and be sure the vanilla is alcohol-free.
[This is carob, but for a chocolate variation of the pudding, use chocolate almond, soy, hemp or other milk]
As I mentioned in a previous post, this is one of my favorite treats, even when I’m not following the ACD. This version boasts carob, cinnamon, and a touch of stevia. If you’re feeling adventurous, add a teaspoon or two of ground flax seeds to the mix as well. (You wacky dessert-lover, you!)
I was amazed to discover that this recipe, which I’ve been eyeing for almost a year now, is actually more or less acceptable for the ACD! A few minor adjustments, and the HH and I were both able to enjoy these lovely tarts (pictured above is the date-sweetened crust). You could also make the filling on its own and spoon it up as a pudding. As a bonus, this is a raw dessert. You don’t want to overindulge, however, as it does contain quite a hit of fat in each serving.
3/4 cup (80-90 g) dry, raw macadamia nuts, hazelnuts, walnuts, or a combination
1/4 tsp (1 ml) fine sea salt, optional
1/2 cup (120 ml) pitted dry medjool dates, chopped (see note)
Filling:
3/4 cup (180 ml) chopped just-ripe avocado flesh (1-2 avocados)
3-4 Tbsp (45-60 ml) freshly squeezed lime juice
1/4 cup (60 ml) agave nectar, light or dark
2 tsp (10 ml) finely ground chia seeds, optional (but the filling is more runny without it)
lime zest or kiwi slices for garnish
Lightly grease 5 individual tart pans, or line with parchment rounds (I use 3″ or 7.5 cm pans with removable bottoms). If your pans don’t have removable bottoms, it’s worth it to line them with parchment paper rounds, as the crust will stick otherwise. Set aside.
In the bowl of a food processor, process the coconut, nuts, and sea salt until the mixture resembles a coarse meal. Add the dates and process until it comes together in a “dough” (it’s ready when the mixture sticks together if pinched between your fingers and thumb). Press the “dough” evenly along the bottom and up the sides of the tart pans.
If you’ve scraped the processor bowl fairly clean, there’s no need to wash it for this step. In the same processor, blend the avocado, lime juice, agave and chia and blend until very smooth. Spoon the mixture evenly into the crusts and smooth the top.
Freeze the tarts until firm, at least 2 hours. Remove from the freezer 10-15 minutes before serving, garnish with zest or fresh fruit, and enjoy. Makes 5 tarts.
ACD Variation: Instead of the dates, use 2-3 Tbsp (30-45 ml) smooth almond, cashew or macadamia butter to help the dough adhere. Or omit the crust and just eat the filling! For the filling, use stevia to taste in place of the agave.
**Every source you read about the ACD says that, as long as you stick to the plan, your sugar cravings will disappear in 3-4 days. Excuse me while I guffaw. I’m well in to Week Five, and sugar is calling to me just as loudly and insistently as ever.
PS. To read about a real dessert recipe by yours truly, flip open the May/June issue of Clean EatingMagazine for my second Happy Endings recipe!
UPDATE: SOME OTHER ACD-FRIENDLY DESSERTS on Diet, Dessert and Dogs (This is just a partial list. For a full list, see the Recipe Index):
Desserts without Compromise, my ebook with 19 ACD friendly dessert recipes, from grain-free fudgy brownies to cookies to mousse to vanilla custard–all sugar free, egg free, dairy free and gluten free (desserts for all phases of the diet)
Cupcakes, frosting, puddings and other non-sweet dishes in my Anti Candida Feast Ebook(for those just beginning, and 2nd phase of the diet)
As we often do, the HH and I made the trek to Montreal over the long weekend to spend the holidays with my family. While I long ago became accustomed to toting along some sort of sustenance for these trips (my diet, even when I’m not on a candida cleanse, is considered fairly “out there” by the rest of my kinsfolk), this last visit presented a particular challenge, as I couldn’t even partake in those few foods I normally eat when staying with the CFO.
As a result, our cooler was packed a little more than usual as we departed for La Belle Ville. At our pit stop near Kingston, the HH bought himself a regular coffee and chicken club at Tim Horton’s, while I munched on grape tomatoes, baby carrots, and my new favorite hummus–a Curried Pumpkin variety.
The hummus came about the week before we left, as I was standing in the kitchen ruminating (figuratively, of course) about how much I miss my beloved pumpkin oats (à la Shelby) since I began this infernal ACD. While I ruminated (literally) on some hummus, it occurred to me: why not combine the pumpkin with my hummus instead? Eureka! I threw together some standard hummus, tinkered with the spices and fats, and ended up feeling rather smug for having created a unique, ingenious and flavorsome dish. Immediately, I determined to blog about it.
Well, a few days later, I encountered Vegan Yum Yum’s post about Apple Pie Coffee Cake. The post opened with the following line: ”I have a knack for inventing things that have already been invented.” Ooops.
Rather quickly, I was accosted by insistent, niggling doubts (sort of like Chaser when she wants to go for a walk) about my hummus. Could it be that my original invention already existed? Eventually, I succumbed and, after a quick Google search, discovered that pumpkin hummus abounds on the Internet. In fact, it’s almost as ubiquitous as those little popups (you know the ones–those rows of laughing emoticons) that invade your screens when you’re looking for something else. Curses!
I did take some comfort, however, in the knowledge that all of us, at some time or another, have probably considered an idea or concept of ours to be entirely unprecedented, only to discover fairly quickly that scores of others had already considered the very same thing.
* * *
The scene: Ricki, aged 17, returns home from CEGEP. The Nurse hunches over the kitchen table, enjoying a Fresca and reading Family Circle.
RICKI [flushed with pride at her own discovery]: Hey, did you ever consider how every person sees everything through their own mind? I mean, maybe each of us is actually living in our own little world, which is, like, just our own consciousness, and maybe everything else is just an illusion? Like, what if you’re not really here, but you’re only here because I think you’re here–what if everythng in the world is just an offshoot of my own imagination, creating my reality? What if there’s really nothing else except me? Whoah. Weird, huh?
THE NURSE: I hate to tell you this, but that’s a common theory. It’s called solipsism. Just read some philosophy, genius. Geez. [She yawns. Ricki sinks under the table].
Or how about the same scene, six years later:
Ricki and the CFO are hunched at the kitchen table, drinking Diet Pepsi and reading People magazine.
THE CFO: Hey, Ric, did you ever consider how every person sees everything through their own mind? I mean, maybe each of us is actually living in our own little world. . . . . What if there’s really nothing else except me? Whoah. Weird, huh?
RICKI: I hate to tell you this, but that’s actually a common concept. They even made a movie about it–The Matrix. Just rent the film (which is much more fun than reading philosophy; besides, Keanu Reeves is much cuter than Descartes).
* * *
Well, no matter. Original or not, this hummus is delightful. With its subtle, sunny glow from both pumpkin and turmeric, to the slightly sweet spice from a mild curry and creamy chickpea base, the flavors meld beautifully to create an enticing appetizer or sandwich filling.
When I served this at dinner last week, the HH proclaimed, “This is the best hummus I’ve ever had,” and made me promise to prepare it again.
Now, I’d be inclined to agree with him, except of course I can never be 100% certain that his experience of hummus is identical to my experience of hummus. . . I mean, what if he’s referring to something entirely different from me when he says “best”? And what if I am actually living in my own little world, separate and distinct from his, and the HH is just a figment of my imagination? (Well, okay, I guess that wouldn’t be so bad–it would just mean more hummus for me!). Either way, I’ll be making this again.
Curried Pumpkin Hummus
Unlike most hummus recipes, this one includes no added oils–the almond butter and tahini provide enough fat to render this smooth, creamy, and very satisfying. (And quite original, don’t you think?) It’s great as a filling in raw collard wraps–as seen above–too.
3/4 cup (180 ml) packed cooked pumpkin purée, fresh or canned
2 Tbsp (30 ml) smooth natural almond butter
3 Tbsp (45 ml) tahini (sesame paste)
2 large cloves garlic, minced
1-1/2 tsp (7.5 ml) mild curry powder
1 tsp (5 ml) cumin
1/4 tsp (1 ml) fine sea salt, or to taste
1/4-1/3 cup (60-80 ml) fresh chopped cilantro, to taste
Cover the chickpeas with water and allow to soak overnight or at least 8 hours. Drain and cover with fresh water in a large pot. Bring to boil, reduce heat to medium-low, and cook until very soft, about 40 minutes. (Alternately, use canned, well-rinsed chickpeas).
In the bowl of a food processor, combine the drained chickpeas and remaining ingredients and process until smooth (add up to 1/3 cup or 80 ml water to achieve desired thickness). Scrape into serving bowl and drizzle with olive oil, if desired. Serve with pita chips or raw veggies, or use as a filling in sandwiches or wraps. Makes about 3 cups.
[Sometimes, you just want to eat something now. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
I had hoped to post recipes for both Easter and Passover (occurring only one day apart this year), as a way to help celebrate each. Well, even the best laid plans, as they say. . .
My attempts to perfect the Eggy Soufflé I mentioned earlier were to no avail, yielding truly abysmal results: the interior was too soggy, the crust was too hard, and the poor thing sank like the spirits of a toddler who just learned there’s no Easter Bunny. It does look good, however, so I’m going to keep at it. For the time being, though, scratch that one.
No fear, thought I, there’s still the feast of Passover–and Mock Chopped Liver!
When I was a child, my mom used to make a mock chopped liver from cooked green beans (the canned variety, which were called “French Style Green Beans,” for some reason–did they trill their Rs, or something? Grrrrrrrrrreen beans!). When I found a similar recipe featuring eggplant, I was certain I’d hit upon my holiday jackpot. I roasted the eggplant, scooped the flesh, sautéed the onion, blended the whole mess in the food processor. . . and wound up with a serviceable, if not overly flavorful, eggplant dip. No, not exactly holiday fare. And so, scratch that one, too.
While contemplating dressing The Girls in bunny ears for an Easter shot (definitely scratch that one), I suddenly remembered this magical, ridiculously easy recipe–a Flash in the Pan that I’d actually intended to blog about almost a year ago (complete with original photo). I call this “Chia Tapioca,” and it’s one of my favorite quick desserts. I could eat this pudding almost every day and never tire of it–even when I’m not on the ACD. I like it that much!
If you’re a fan of tapioca pudding, you will adore this dessert. Essentially, all you do is add a liquid to whole chia seeds, allow the mix to sit for 20-30 minutes (or more), then gobble up with a spoon. Because the chia absorbs up to five times its volume, the seeds plump and soften, creating a slightly gel-like pudding base around them. The longer the mixture sits before you eat it, the larger and softer the chia “pearls” become.
You can switch up the flavors by choosing different juices or alternative milks. For instance, the HH prefers his pudding with chocolate almond milk, while my all-time favorite variation is made with strawberry soymilk (which I’m sorely missing at the moment, as it contains sugar).
As a bonus, chia seeds provide an incredible source of Omega 3 fatty acids (as I’ve mentioned before, they’ve overtaken flax as the star in that area), they’re high in protein, and they contain a host of antioxidants. So you can preserve your heart health, decrease inflammation, promote bowel regularity and feed your brain–all while enjoying a delicious, decadent-tasting dessert!
And because chia is a gluten-free seed, it’s also acceptable for Passover. Beauty!
To everyone who’s celebrating this weekend, whether Easter, Passover, or both–enjoy your holiday!
“Elsie, did you see this pudding? I’d dress up in bunny ears for a taste of that. . .”
“Zip it, Chaser, do you want a repeat of our Christmas embarrassment? Just whine a little and look sad, and Mum will give you the pudding anyway.”
Almost Instant Chia “Tapioca” Pudding
This recipe offers the most basic version of this pudding, but variations are endless–add whipped topping, puréed pumpkin or squash, melted chocolate or chocolate chips, shredded coconut, chopped fresh fruit. . . it’s all good!
2 Tbsp (30 ml) whole white chia seeds (the grey are fine, too, but they don’t look as pretty)
1/3 cup to 1/2 cup (80 ml to 120 ml) liquid of choice: plain or flavored soy, almond, rice, hemp, oat, or other milk, or juice
Place chia in a small bowl and add the liquid. Stir well to try to submerge most of the seeds. Allow to sit 20-30 minutes, stirring once after about 5 minutes to prevent clumping. Stir again before serving. Makes one serving.
Note: you can also mix the chia and liquid, cover and refrigerate overnight for a lovely, soft breakfast pudding the next morning.
Anti-Candida Variation: Use unsweetened almond or soy milk with 5-7 drops of stevia for sweetness.
[Totally tangential rant: When I woke up this morning, I was sure my eyes were playing tricks on me--it is snowing outside! Snowing. BIG snow. As in, "little white flakes that fly across your field of vision." As in, "icy and slushy and boots weather." As in, "everything is coated with rime and appears opaque and goes crunch when you walk on it." As in, "turn the heat back on and pull those sweaters out of storage again." As in, IF I SEE ONE MORE DAY OF WINTER I AM GOING TO LEAP UP AND DOWN AND FLAIL MY ARMS LIKE A CRAZED FLAMINGO AND SCREAM BLOODY MURDER AND WEEP LIKE A CONTESTANT ON THE BIGGEST LOSER AND THEN DISSOLVE IN A PUDDLE LIKE THE WICKED WITCH OF THE WEST. Okay, maybe not really. But I will not be very happy, let me tell you.]
I’m sure we’ve all heard it before, but I’m here to reiterate: diets don’t work. In fact, I’m living proof of that axiom.
I embarked on my first bona fide “diet” at age thirteen (thirteen! there oughta be a law) because, at the cusp of adolescence, I entered a new school and was, for the first time, startled to discover that there were boys–and they had somehow become appealing overnight!–out there. And that my friends whose mammaries had developed the previous summer seemed to attract the boys more than I did. And that maybe, if I lost twenty pounds, I might be the object of male hormonal affections, too.
And so, the beginning of a lifetime of serial dieting was born.
That initial diet was called the Stillman Quick Weight Loss Diet (a precursor to the later Atkins fiasco) and it allowed NO fruits or vegetables, NO grains and, basically, nothing but protein. For three months or so, I dutifully ate hardboiled egg for breakfast, tuna fish (no mayo) for lunch, and some kind of cooked meat (likely chicken) for dinner. And yes, the pounds did drop. Unfortunately, so did my IQ, my heart rate, and several of my friendships.
Before long, it wasn’t just boys who paid attention to me, but my parents and teachers, too, as my skin became pallid and wan; my clothes bagged in decidedly unattractive ripples across my chest, waist and hips; my hair lost its luster, hanging scraggly and thin; and my basic demeanor shifted from formerly sweet, pleasant, and interested in academics to introverted and skittish, eyes flitting from one point to another without ever focusing, like a kleptomaniac hiding a pair of shoes in her purse as she crosses the electronic detectors at the Bloomingdale’s exit. Needless to say, my parents convinced me to abandon the Stillman diet.
Subsequently, in my 30s during a “heavy” cycle, my world changed for a time when I met Dean. He didn’t mind that I was chubby; in fact, he welcomed it.
Dean, you see, was Dean Ornish, author of the diet plan called Eat More, Weigh Less. I loved the book immediately and bought it based on the title alone (you know that myth about how every twenty-something guy dreams of being locked in a room with two sexy, randy lesbians? Well, every dieter dreams of being able to pig out uncontrollably without limits, yet still lose weight).** I didn’t care about the actual diet, no sir; all I cared about was that title–I could eat more, and weigh less! Yessss!
Little did I know that Ornish was a medical doctor–a cardiologist, no less–and his book was based on years of extensive study. In fact, Ornish was the first (and only, if my sources are correct) medical professional to prove in scientific, double blind studies that you can actually reverse heart disease with diet alone. That’s right; reverse, not just diminish; and diet alone–no pills, no medications! His original idea has now blossomed into a full-fledged industry, including an institute that practises what he preached. It’s called the Preventive Medicine Research Institute and people go there to recover from (and reverse) their heart disease. How cool is that?
The first edition of the diet, however, was incredibly stringent, allowing no more than 10% of calories from fat (from all food sources combined). Clearly, well-marbled steaks, chicken with skin, or whipping cream are not on the menu. It was a radical notion back then: a vegan diet, and one with a very low fat content (Happy Herbivore, rejoice!). Best of all, the book included recipes.
Following the Ornish plan, I never felt better. I see now that the menus were fairly grain-heavy, but at the time, I was happy to cook up the recipes, pile my plate as high as I could, and methodically shove one forkful after another into my mouth, chewing away. At times it took me the better part of half an hour to polish off a plate, but I never worried that I was eating too much–I was eating MORE so I could weigh LESS!
Ornish’s Seven Grain Dirty Rice and Beans was my first encounter with this spicy Cajun favorite and also my first foray into the world of cooking dried beans from scratch. The dish is a variation on the classic combination, with corn for chewiness, and a spirited spice mix. The result is a satisfying, multi-textured meal. The beans and rice pair up to offer a complete protein. As a single woman living on my own, it was also a godsend to be able to create meals from basic, inexpensive ingredients that would last a few days (theoretically, I’m sure, the recipes were intended for 6 or more servings, which would have lasted much longer than a few days, but I really was piling my plates pretty high).
I achieved the desired weight loss on the Ornish plan and even managed to maintain it for several years, until I moved to Toronto and began teaching at the college where I still work today. And then, I met my starter husband, we got married, and I ballooned once again, the cycle repeating itself. Did my weight gain play a role in our split? No. But our split played a role in my weight. . . after I dumped the guy, the weight began to recede as well, which led to my current relationship with the HH, after which I gained back all the weight and more. . . which is why I now need this ACD to clear out the toxins and, ideally, lose more weight. . . .
Do we detect a pattern here? Diets don’t work!
Nevertheless, I still love this dish. And I’ll always have a soft spot (well, right now, several soft spots, most of which are located between waist and hip areas) for Dr. Dean.
**Oh, dear me. I can just imagine the blog searches that will lead people here now. Especially since this dish has the word “dirty” in its title. Groan.
I have no idea why this is called “SEVEN” Grain Dirty Rice (unless I’m missing something, aren’t the rice and corn the only grains in this?). Whatever the reason, it’s a slightly spicy, very flavorful and hearty dish, one that’s easy to prepare–and it won’t break the bank.
2 cups (480 ml) dry brown rice (I used basmati)
1-1/2 cups (360 ml) chopped red onion
3 cloves garlic, minced
1 cup (240 ml) finely diced carrots
1/2 cup (120 ml) finely diced celery
1 small jalapeno pepper, minced (remove seeds for less heat)
1 Tbsp (15 ml) ground cumin
1 Tbsp (15 ml) ground coriander
2 tsp (10 ml) chili powder
1/4 tsp (1 ml) fine sea salt
3-3/4 cups (900 ml) vegetable stock or broth
1 bay leaf
1-1/2 cups (360 ml) chopped tomatoes (I used a large can of diced tomatoes)
1-1/2 cups (360 ml) cooked red beans (I used kidney; any firm bean will do)
1/2 cup (120 ml) fresh or frozen corn kernels
3-4 Tbsp (45-60 ml.) fresh chopped parsley
3-4 Tbsp (45-60 ml) fresh chopped cilantro
Preheat oven to 350F (180C). Spray a large casserole dish (one with a cover) and set aside.
In a fairly large, heavy-bottomed pot, heat the rice, onion, garlic, carrots, celery, jalapeno, cumin, coriander and chili powder over medium heat, stirring constantly, for about 5 minutes, until lightly browned.
Add the salt, stock, bay leaf and tomatoes, and stir to combine. Cover, lower heat and simmer for 15 minutes.
Add the beans, corn, parsley and cilantro. Turn the mixture into the casserole dish, cover and bake for another 30-40 minutes, until the liquid is absorbed and the rice is cooked. If necessary, add a bit more stock and continue cooking until the rice is sufficiently soft. Garnish with more chopped herbs, if desired. Makes 6-8 servings. May be frozen.
NOTE: The original recipe suggests cooking the entire dish in your pot on the stovetop. I found, however, that the rice never really absorbed the liquid that way, and it remained hard even after an hour of simmering. If the stovetop method works for you, however, go ahead and use it–you’ll save yourself some dishes to wash that way.
Just a quick note to let you know that I’ve finally updated my “Blogs I Read” page. I think I’ve included everyone, but if you asked me to list your blog and I forgot somehow (or if you’ve got a pertinent blog that you think belongs on the list), please let me know! .
And if my blog appears on your blogroll, I’d really appreciate if you updated my blog address as well! (the new URL is http://dietdessertndogs.com).
When I first began this round of the Anti-Candida Diet (ACD) almost a month ago (!), I vowed I’d post recipes for just those ACD foods that were good enough to eat even if I weren’t following this crazy-restrictive diet. In other words, the dishes had to be pleasing by objective standards (and with three objective “taste-testers” living under the same roof as me, I figured palatability would be fairly easy to establish).*
After a few readers asked if I could chronicle a day’s menu on the ACD, however, I thought I’d do one better: I’ll show y’all what can be eaten for breakfast, snacks, or dessert–the three toughest parts of the diet. (I’ve already been posting main courses, salads, and so on as regular blog entries–anything posted since I started the diet is fair game–or perhaps, fare game?).
Some of the foods here don’t fit my “must be appealing under normal circumstances” rule. If that’s the case, I won’t post the recipes, but will simply tell you about the dish (so you can feel lucky that you don’t have to be eating this way for six longtorturous tear-your-hair-out health-promoting weeks!)
Here are a few of the ways I’ve been breaking the fast lately:
Sweet Potato Rounds with Sweet Almond Sauce
This is one of my favorite breakfasts, about which I’ve posted before. This version is a little more upscale, with a sweet almond sauce I developed for a cooking class a few years ago. The sauce is also great on pancakes, or even a meal-in-a-bowl. Simply peel and cut the sweet potato into rounds, spray with olive oil (I use an atomiser to minimize the amount of oil), then bake at 400F (200C) until they begin to brown. Drizzle with sauce, and enjoy!
Sweet Almond Sauce
1/4 cup (60 ml) smooth natural almond butter (or nut butter of your choice)
1/4 cup (60 ml) unsweetened almond, soy or rice milk
5 drops Stevia or 1 Tbsp (15 ml) agave nectar
1/4 tsp (1 ml) cinnamon
pinch cardamon
1/2 tsp (2.5 ml) carob powder (sift if lumpy)
Place all ingredients in a blender or mini food processor and blend until smooth. Add more milk if necessary to reach desired consistency. Pour over warm sweet potato rounds or pancakes. Makes about 1/2 cup (120 ml).
Caramelized Onion “Quiche”
I got the idea for this luscious torte from the Grain-Free Foodies blog, where it was based on cornbread. I played with the basic recipe (a grain-free “bread”) and came up with this version, heavy on the caramelized onions with a slightly crispy exterior and moist interior. The texture is, indeed, grainy (it’s made from ground nuts and seeds, primarily), but it’s nevertheless most reminiscent of quiche to my mind. The HH thought this tasted more like a moist bread. Either way, I found myself going back for seconds whenever I ate it for breakfast. Paired with a big salad, this would be an ideal brunch food (and for those of you eating bread, a toasted bagel would go really well, too).
Caramelized Onion “Quiche”
2 Tbsp (30 ml) coconut oil, preferably organic
1 very large onion, thinly sliced
3 cloves garlic, minced
1/4 cup (25 g) finely ground flax seeds
2 Tbsp (30 ml) finely ground chia seeds
1 cup (240 ml) vegetable broth
1 Tbsp (15 ml) freshly squeezed lemon juice
1 Tbsp (15 ml) tamari, soy sauce, or Bragg’s
1 tsp (5 ml) agave nectar or 5 drops stevia
1 cup (180 g) raw natural almonds, finely ground
1/2 cup (70 g) sunflower seeds, finely ground
1/2 cup (75 g) pumpkin seeds, finely ground
1/4 tsp (1 ml) sea salt
1/4 tsp (1 ml) smoked paprika
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) baking powder
Pepper, to taste
Preheat oven to 350F (180C). Line a 9 inch (22.5 cm) square pan or pie plate with parchment paper, or spray with nonstick spray.
In a nonstick frypan, melt the coconut oil over medium heat. Add the onion and garlic and sauté until the onion begins to brown, 8-10 minutes, stirring frequently. Add about half the vegetable broth, lower the heat and cover the pan. Allow to cook until almost all the broth is absorbed and the onions are deep brown, about 20 minutes, stirring occasionally to prevent scorching. Turn off heat.
Add the remaining ingredients to the frypan and stir well to combine. Turn into the prepared square pan, smooth the top, and bake 50-60 minutes, rotating the pan about halfway through, until the torte is slightly puffed and well browned. (Usual tests won’t work for this, as a tester may come out clean long before the torte is actually ready). The torte will have a brown, slightly crisp exterior with a moist, grainy inside. Makes 9-12 servings. May be frozen.
Tofu Scramble
[Old photo from pre-ACD days. . . I think this is a Moosewood recipe]
Pretty much any tofu scramble will do here, as long as it doesn’t contain taboo ingredients (which means no nooch in this particular brekkie–sorry).
Home Fries
I use my own recipe for The Best Home Fries Ever (of course!), paired with a tofu scramble or even some hummus.
Blended Cereal
Taking a cue from everybody’s favorite chocolate covered vegan (ie, Chocolate Covered Katie), I blend up whatever grains I happen to be eating at the moment, add some almond milk or soymilk, a few drops of stevia (or use brown sugar, agave, or maple syrup) and a dash of cinnamon. Heat and serve, topped with seeds or chopped nuts, if desired. This particular bowl, above, had blended brown rice, a light sprinkle of cinnamon and hemp seeds, and pumpkin seeds to top it off.
Lemony Almond Pancakes
I’ve already posted about these–they freeze beautifully, so when I’m craving a pancake for breakfast, I just remove one of these lovelies from the freezer.
Eggy Soufflé
This is a veggie-based “soufflé” that I thought tasted remarkably like an egg-based one. . . I’m still working on the recipe and think a non-ACD version would be stupendous, so I’ll post it as soon as I’ve got it nailed!
Other breakfasts I consume fairly frequently are basically leftovers from dinner: I’ve taken to having a bean burger, hummus, grains, or even a salad for breakfast. As long as the food tastes (relatively) good and my tummy is filled, I’m happy.
This dish, above, is kale in a spicy peanut sauce (I replaced peanuts with almonds), a test recipe from Swell Vegan that I first made almost a year ago. We love it so much over here that we consume it on a regular basis. (Keep an eye out for Swell Vegan’s upcoming ‘zine, too!). I had this leftover plate for brekkie one day last week.
So there you have it. . . mornings on the ACD. If anyone has suggestions for other options, or has been on the diet and wishes to share a favorite breakfast, please let me know in the comments! I’m always looking for new foods to try.
* Perhaps I should revise that to “one objective taste tester.” As those of you with dogs know all too well, our canine friends are only too happy to eat pretty much anything, ACD or not.
“Mum, that’s rather judgmental of you. As you may recall, I did refuse to eat that jalapeno pepper three summers ago.“
OTHER ACD BREAKFAST FOODS on Diet, Dessert and Dogs (this is just a sampling; for all the breakfast recipes, see the Recipe Index):
