As you may recall, rhubarb was the choice for this month’s SOS Kitchen Challenge, hosted by Kim at Affairs of Living and me. This recipe challenge is focused on using a key ingredient to create all natural, sugar-free, vegan recipes. Our readers certainly didn’t disappoint for the third installment of our challenge, and Kim and I are excited to share a wide array of delicious-looking, allergy-friendly, vegan recipes with you. Many thanks to Kim for putting this month’s roundup together.
This month was incredibly busy for both Kim and me, and we both found ourselves strapped for time. With summer upon us (at least, in our hemisphere) and so many people heading out to vacation, we have decided to go on summer holiday from the challenge as well and take a hiatus in July. The SOS Challenge will return in August with a new key ingredient.
In the meantime, feast your eyes on these incredible sweet and savory submissions…
Kim has been dreaming about these cookies–and no wonder. Just look at A-K’s wonderful use of dates, coconut, and rhubarb, in a lovely raw cookie that doesn’t require any unusual ingredients or a food dehydrator.
Baked Rhubarb and Apples with Earl Grey Tea, Cardamom, and Orange Zest
My own submission is an adaptation of this recipe from Celiac Teen. Mine feature little chunks of rhubarb in a tender millet-based biscuit. They are spectacular warm from the oven, smeared with coconut oil.
Rhubarb Shortcakes
Rhubarb Shortcakes from Rachel at My Munchable Musings, just oustide of Seattle, Washington, USA
wheat-free, vegan, refined sugar-free (could be adapted to totally sugar-free), could be adapted to nut-free
Listed on her site as Spelt Biscuits with Lemony Strawberry-Rhubarb Compote, these little biscuits are wheat free and look wonderful, covered with a light strawberry rhubarb compote that is scented with lemon balm. How clever! She also includes a very intriguing-looking recipe for Rhubarb Pilaf that she hopes to try making some day, so be sure to check it out!
Gretchen struggled to track down rhubarb in her hot, dry home state of Texas, but managed to find it, and whipped up this luscious looking gluten-free crumble cake.
Kim’s offering features sweet rhubarb and strawberry sauce layered between moist, dense cakes, and topped with a pine nut crumble. How can you go wrong?
Lisa’s raw rhubarb sauce relies on the sweetness of dates and strawberries instead of sugar or other sweeteners, with a touch of ginger and orange for a final flavorful twist. And that bowl is so cute!
Wow, Sarah really went crazy with rhubarb. Muffins, bread, a cake, and chutney? The muffins sound light and flavorful, and perfect for breakfast or snacks on the go. The compote loaf has a swirl of rhubarb compote throughout–so clever–and that rhubarb-raising “rum”ble cake sounds nothing short of decadent. And while they all look delicious, the chutney sounds particularly tantalizing – how can you go wrong with a cooked up mixture of warm spices, rhubarb, red onion, and raisins?
Inspired by the strawberry rhubarb jam from her childhood, Kim came up with this tasty sugar-free and vegan version, scented with just a hint of cardamom.
Rhubarb Swirl Ice Cream
My second sweet submission is this Rhubarb Swirl Ice Cream (Ricki at Diet, Dessert, and Dogs, Toronto, Ontario, Canada)
gluten-free, vegan, ACD
This stay-soft ice cream recipe features coconut milk, walnuts, and peaches or pears for the creamy base, with a delicious swirl of rhubarb. Perfect for a hot summer day!
Janet’s adaptation of Mark Bittman’s recipe looks wonderful and intriguing, full of warming Indian spices, tart rhubarb, and flavorful lentils. What a wonderful vegan main course!
Sweet and Sour Chickpeas
Sweet and Sour Chickpeas are my savory recipe this month (Diet, Dessert, and Dogs, Toronto, Ontario, Canada)
gluten-free, vegan, ACD
Featuring warming spices and Asian flavors, the rhubarb adds a “sour” element to the flavorful sauce used in this chickpea dish. It was delicious!
Bursting with root vegetables, cabbage, rhubarb, and a hint of orange, Johanna’s recipe sounds wonderfully flavorful, aromatic, and satisfying. And the color is marvelous! This soup looks perfect for a cool early spring day, but I bet it would be wonderful chilled. She also includes a recipe for a tofu-based vegan “sour cream” to use for garnish.
Crunchy, flavorful, and colorful, this slaw is perfect for early summer days, and boasts and unexpected twist of raw rhubarb and curry powder. I can’t wait to try this one out!
What a delicious looking array of recipes–thanks to everyone who participated!
We also had a handful of submissions from readers who either didn’t follow our ingredient rules (as posted here and here) or submitted posts dated before or after the deadline. However, the recipes did look wonderful, so we decided to add them to the end of the round up this time. We will be sure to re-emphasize the ingredient rules that are posted on the SOS page at the challenge kick-off to eliminate any possible confusion, as well as emphasize the deadline, and next time will only be including posts that fall within those guidelines.
A few sites have featured my cookbook over the past few weeks as well. If you missed the twitter announcements, you can check out the articles and recipes here:
Zoomer Magazine online presents the recipe for Oatbran Banana Muffins from the cookbook. These were a top seller when I had my organic bakery!
Thatsfit.ca published an interview with me and recipes for Butterscotch Blondies and Bean Brownies (one of the first gluten-free recipes I posted way back in 2008!).
I appeared on Rogers daytimeagain, this time with the gluten-free pastry cream from Sweet Freedom. Check out the hosts’ reactions! (Clip make take a moment to load).
And finally, Sweet Freedomis still on sale until August–with over 100 recipes for healthy, delicious, wheat-, egg-, dairy- and sugar-free desserts! About 1/3 of the recipes are gluten free as well. And the book was just listed as one of Trafford’s top 40 Bestsellers! Whoo hoo!
For more details about the book or to purchase at the sale price (30% off regular retail!), click here.
For anti-candida desserts, salads, appetizers and main dishes, check out the ebook, Anti-Candida Feast(just $5 US!).
Hope everyone has a wonderful July 1st or July 4th holiday!How are you spending your day(s) off?
[Just look at that icy, smooth surface. . . dig in!]
The Nutty Part:
Ever since I created that Walnut-Cacao Nib Butter a while back, I’ve gone all-out nutty. Seems a day cannot go by without my consuming some form of nut butter. I had already been enjoying nuts on this ACD (one of the few snack-like treats you can have), but now I’m totally over the top for nut butters. From the original, walnut-cacao nib:
to almond with coconut butter (a great way to ensure your almond butter is nice and firm for spreading):
to Walnut-Carob Chip:
to cashew-cinnamon and almond-hempseed–I’ve been enjoying them all. With my trusty food processor and about 10 minutes of time, I’m able to enjoy any number of creative, artisanal nut butters from any combination of nuts to produce a plethora of different flavors and textures.
Oh, and don’t forget seed butters, either, like this crunchy sunflower seed butter I used in my sunbutter chocolate cups:
When I first went on the ACD some ten years ago, I cut out certain foods from my life because they were just too, too bad for me. As much as I wanted to devour a Wunderbar (one of my all-time favorites) on a daily basis, I knew it would be disastrous if I did. So, too, with milk chocolate, Caramilk, Icy Squares, and any number of other “chocolate” bars (not to mention that they contain milk products, something I no longer consume).
When I had my sweets relapse in December 2008, it didn’t take long for me to fall back into old habits–scarfing down entire (family-sized) chocolate bars in one sitting, eating sugar and wheat-laden baked goods, or (I would be embarrassed to admit this if I hadn’t already confessed to the school-painting thing), scooping canned frosting straight from the can and into my waiting maw (and just look at that list of ingredients–no wonder I got sick!).
But the one thing I never ate again was Nutella. I’m not sure if it’s because with its hydrogenated palm oil, powdered milk, and sugar, sugar, sugar, I somehow felt that was a step too far; or maybe it was the incredibly inflated price tag; or, could be, it was merely my own lassitude (brought on by excess sugar consumption, no doubt), as they don’t carry it at my local health-food store. Whatever the reason, I ended up getting back on the ACD wagon last March and hadn’t experienced Nutella again. But I never forgot about that dreamy, creamy, satiny smooth and brilliantly chocolately spread.
[Look at how spreadable!]
I’ve attempted a few versions of my own homemade nutella in the past, but they always turned out gritty, or chalky, or too thick for what I remembered: a perfectly silky, pillowy, melty spread with a hint of chocolate and mostly hazelnut aroma. Nothing I made seemed to approximate that enchanting spread of my memory.
Until now.
Yes, dear readers, it took being on the ACD for 15 months for me to create a chocolate-hazelnut spread worthy of anyone’s taste buds. And today, I am going to share it with you!
Be warned: you do not want to make too much of this at one time. You will taste it, and you will fall in love. It will call to you from the refrigerator while you fiddle with your stir-fry for dinner; it will entice you while you recline on the couch to watch your soap opera; it will torment you as you slog through another session on the treadmill; it will whisper to you while you lie in bed and think about what to write in tomorrow’s blog post. In short, you will be addicted, in short order.
I don’t know why I never thought of this before, but with homemade nutella, simpler is definitely better. Last week, spying a jar of pure hazelnut butter on sale at 50% off, I imagined I’d throw together yet another nut-butter concoction. On the heels of my previous nut-butter extravaganzas, I assumed it would turn out as a simple chocolate-scented hazelnut butter, not a reproduction of Nutella. But the results were revelatory!
Now, I’m addicted to this hazelnut-chocolate butter as well. I can’t get enough of it. I suppose it’s better than canned frosting, but even too much of a good thing can be too much. Don’t say I didn’t warn you.
The Professor Part:
As the only full-time faculty member in my department who teaches through the entire summer, I end up with a fairly heavy course load each May through August. While other professors teach what are called “compressed” courses (6 hours per week for 7 weeks), my students have me for an entire 14-week semester (no doubt they’re thrilled).
What this means is that crunch time for me is now. Rather than continue to do too many things inefficiently, I’ve decided to ease off the blog a little bit until I catch up on my mega-marking. So if you see less frequent posting from me over the next 2-3 weeks, please be patient! I’ll be back soon.
In the meantime, you can still find me at the DDD Fan Page or on twitter. I’m also still seeking recipe testers for my two upcoming ebooks. All recipes are ACD-friendly (Phases I and II). If you’re on a restricted diet or are willing to try out gluten free, stevia (and/or yacon and/or vegetable glycerin)-sweetened recipes, let me know. I’ll take names up until Monday, June 28th and will send out an email to the participants then. Just email me at dietdessertdogs AT gmail DOT com.
Today’s (totally optional, please-don’t-feel-you-have-to-answer, but please-DO- still-leave-a-comment-even-if-you-don’t-answer) question:
Do you have a favorite nut butter? If so, what is it? (And I’d love to hear about any of your own homemade creations as well!).
Homemade Chocolate Hazelnut Spread (“Notella”)
The trick to the extra-smooth texture here is using prepared hazelnut butter, which I found on sale. Howver, you can make your own: after mixing up smooth hazelnut butter in a food processor, transfer the mixture to a blender and (in very small batches), blend until perfectly smooth and almost liquid.
1 cup ( 240 ml) natural hazelnut butter, very smooth (the only ingredient should be toasted hazelnuts)
1/4 cup (60 ml) unflavored coconut oil, preferably organic (I use Omega Nutrition refined coconut oil)
2 Tbsp plus 2 tsp (40 ml) unsweetened cocoa powder
1 tsp (5 ml) pure vanilla extract
30-50 drops vanilla or plain stevia liquid, to your taste (see IMPORTANT NOTE, below)
Place all ingredients in the bowl of a food processor and process until well combined and very smooth (it will be almost liquid and very pourable), scraping down sides a few times as you go. Pour the mixture into a clean jar and refrigerate at least 3 hours, until firm. Scoop and spread on whatever strikes your fancy. This would make a great truffle filling or tart filling as well. Will keep, refrigerated (I’m only guessing here, mine is always gone in a fraction of that time) up to 3 weeks.
IMPORTANT NOTE: the combination of chocolate + stevia can seem far too bitter for some palates. I’ve found that trying to sweeten cocoa or unsweetened chocolate to the degree that it tastes like “regular” chocolate is often the problem; too much stevia along with chocolate creates a weird, bitter, aftertaste. Because of this fact and since hazelnuts are slightly sweet on their own, I prefer to use a little less stevia and aim for a bittersweet flavor (sort of like 70% chocolate bars). It’s still sweet enough to really enjoy it, and it doesn’t have that strange aftertaste. Pure chocolate goodness at its best!
Since it’s healthy AND great for snacking, I’m submitting this recipe to Amy over at Simply Sugar and Gluten Free for her Slightly Indulgent Tuesdays event. Check out the other healthy dishes, too!
Can I tell you a secret? But you have to swear you won’t tell anyone.
This particular secret involves a clandestine, middle-of-the-night meeting in an abandoned field; secret code names; the removal of clothing; and a vow never to tell another soul.
Oh, and three cans of neon yellow paint.
(And I bet you thought you knew where I was going with this one, didn’t you?)
Allow me to explain. As a middle child in our family, I exhibited the typical middle-child traits: I was quiet, a peacemaker, and always tried to please everyone. Middle kids don’t ruffle feathers. They don’t make waves. They’re the “good girls” (well, except for the boys, that is, who I’m guessing are “good boys.”). In other words, they don’t break the rules.
But being the perennial ”good girl” can sometimes become tiresome. Sometimes, you want to break loose and do something wildly out of character. Maybe skip school and have a little adventure like Ferris Beuller. Maybe just pick up and move to Australia*. Or maybe even say “what the heck“** and take that leap like Joel in Risky Business.
That’s why, though I’d never done anything even remotely similar before, I was inspired to call the HH up for a date after we’d met at a party the previous weekend (seems to have turned out okay in the end).
That’s why, one evening in university after I’d just called my friend Babe to wish her a happy birthday and sat studying in my dorm room, I turned to my study buddy Elaine and asked, “Hey, do you want to drive to London tonight to visit Babe?” We arrived just before 10:00 PM, Babe squealed with surprise and delight when she saw us, we shared hugs and a bottle of wine, and we found ourselves back at the dorm around 2:00 AM (just in time to finish studying before our test the next morning).
That’s why, when I first learned that Ellen DeGeneres had eschewed refined sugar (after being vegan for a couple of years), I thought, “Wow! The treats in my cookbook would be perfect for her!” and mounted a twitter and blog campaign to serve healthy, vegan, sugar-free desserts to Ellen and her studio audience on her show (so far, it’s turned not too badly , but I’m still waiting for that invitation–feel free to send her a message and ask her to have me on the show!).
And that’s why, when one of my best friends in high school thought it would be a good idea for our group of “goody-goody” girl friends to leave our mark (literally) on our high school, I said, “okay, what the heck.”
Which is how the six of us ended up meeting one night under cover of darkness, changed into sweatpants and sweatshirts, and sneaked into our abandoned-for-the-summer schoolyard. We pried open the cans of neon yellow paint and drew the largest characters we could muster, as high as our arms would stretch , emblazoning the words, ”GRADS 76″ on the brick wall before we ran off into the night, whispering and giggling.
We made our way back to the schoolyard innumerable times throughout the summer to admire our handiwork. Of course, no one ever suspected that we were the culprits–after all, we were such “good girls.” (Oops. I guess the cat’s out of the bag, now. But you have to promise not to tell anyone else. ).
Although the SOS Challenge doesn’t require you to submit both sweet and savory recipes (so please don’t feel obliged to do so), as my final submission to this month’s rhubarb challenge, I wanted to provide our star veggie with an outlet for something a little out of character. Shrug off the pies and crumbles and muffins, Little Rhubarb, and head over to the savory side of things! A quick search on the internet revealed a few Indian-inspired dishes, but I wanted to highlight the characteristic most prominent in our featured stalks: the sourness. I decided to create a vegan variation on a typical Chinese sweet-and-sour dish, using rhubarb to confer the “sour.”
The result was a little unusual, but pleasing nonetheless. The tart rhubarb is tempered somewhat by the sweetness of the stevia, and the chilis provide a subtle heat that seems to bring out the individual flavors. Chickpeas contribute the protein here, but tofu would seem an obvious choice next time I give this dish a try. Served over cooked millet, it was a satisfying supper for both of us.
So go ahead, try something a little different. It will be our little secret.
* I actually almost did move to Australia, once. I had arranged a teaching exchange with another teacher in the Land Down Under. All the papers were in place, the jobs approved, and the only thing left to do was purchase the steamer trunk. Sadly, once the other instructor learned the cost of renting an apartment in Toronto, she backed out of the deal.
** No, Joel didn’t actually say, “what the heck.” His particular four-letter term was a little more colorful than that. But this is a G-rated blog, folks
2 Tbsp (30 ml) fresh chopped cilantro, for garnish
In a small saucepan, combine the water and Bragg’s. Remove about 1/4 cup (60 ml) of the liquid to a small bowl, and add the potato starch to the bowl. Stir to mix well. Set aside.
To the pot, add the rhubarb, red pepper, garlic, ginger, lemon zest and chili flakes, and bring to boil over medium heat. Lower the heat and allow to simmer until the rhubarb begins to break up. Add the chipeas and stevia to taste. Stir the liquid in the bowl again and slowly add it to the chickpea mixture, stirring constantly, until the sauce thickens. Stir for another 30 seconds. To serve, ladle over cooked grain of your choice; sprinkle with chopped cilantro. Makes 4-6 servings. May be frozen.
This recipe is my submission to this month’s My Legume Love Affair, a fabulous event started by Susan at the Well Seasoned Cook and this month hosted by Diana at Spain in Iowa.
The Question Question: Before I sign off today, I wanted thank everyone who responded to my query in my earlier post. Your responses were fairly split on the issue of whether or not to include questions at the end of blog posts: the final verdict seems to be, “if they develop naturally from the content of the post, they’re okay.” Of course, I’d never pose a question that had nothing to do with the post (except, um, for that first question). On the other hand, many of you suggested that you’d simply not comment at all if the question didn’t appeal to you.
Well, comments are one of my favorite aspects of blogging (both reading them and leaving them on other blogs), and I do enjoy the interaction they encourage. I’m also all for the recent types of comment sections that allow individual commenters to respond to each other (and I will have to install those–not on the blog right now). So I’ve decided to incorporate questions only occasionally, and see what happens. And even if you’re not keen on the questions, please do continue to comment on the blog post itself!
[THANKS, everyone, for your comments in response to my question at the end of my last post. I appreciate all the different perspectives and will address the issue next time! If you haven't added your two cents yet, you still can. I'd love to hear from you!]
Ah, the crazy, lazy days of summer.
Well, at least I got it half right.
Ack!! I’m going nuts over here! Bonkers! Batty! Off the deep end! Loco! Folle! Verrückt! Whack! Or, as Susan Powter used to say,
“STOP THE INSANITEEEEEEEE!!”.
Well, really, it’s my own fault. I mean, it’s crunch time at my job, but I’m still motoring full-speed ahead with cookbook promotion (which is still on sale, too! You can check it out here). And starting to write a new one (more on that anon). And maintaining this blog. AND writing articles as a freelancer. AND agreeing to talk at various nutrition events. Oh, and somehow making sure my HH doesn’t forget what I look like through all of this. Not to mention the very high-maintenance Girls.
“Excuse me, Mum, but I resemble that remark–I mean, resent that remark. True, my fur sheds like nobody’s business and true, if you don’t play with me when I ask, I start to howl and moan and growl and bark at you, and true, if you continue to ignore me, I go over to Elsie and bite her ear and paw her until she finally plays with me, but what do you mean, ‘high maintenance’? What? Aren’t all dogs like that?”
Well, the only reason they get away with it (okay, it’s actually only Chaser) is because they are so gosh-darned cute. And because being with them lowers my blood pressure, which is actually helpful while I’m drowning in this welter of marking, writing, marking, baking, marking, writing, marking, cooking, marking and marking. And marking.
I really wanted to share this ingenious recipe for Rhubarb Swirl Ice Cream–especially since it’s time for another SOS Roundup in just four days! (c’mon, folks, get those rhubarb recipes in while you can!)–but I just don’t have time to write another blog post today. So I’ve decided to give the task over to The Girls, and let them earn their keep, a little.
Sorry, but I’m just too busy to let you know about how insanely creamy this ice cream is, or how it uses walnuts and coconut milk for an ultra-rich and smooth base that doesn’t turn to ice in the freezer, or how the meandering pink swirl of tangy rhubarb is simple to make and can also be used as a compote or topping instead, or how the HH and I scooped up the entire batch of this ice cream in in three days flat. Nope, no time for that. I’ll just have to leave it up to The Girls to convey the message for me.
Over to you, Elsie
and Chaser
And happy reading, everyone!
OOOh, Elsie–I mean, Ellen–can you believe it??!! Mum is letting us take over the blog! Whooopeee! Oh, I’m so excited, I can’t believe it, I have to writhe on the ground and grrrrrrr and yelp and bite your ear and—
Zip it, Chaser, or we’ll never get this done. Mum has bestowed this responsibility upon us and we must take it seriously. Oh, and you don’t have to call me Ellen for a while. The show is on hiatus for the summer, so they’re not paying attention, anyway. But if people want to send a message to the show in support of Mum being on it, this is a great time, because Ellen’s people will have more time to read them! Now, let me think about the best way to approach this blog task. . .
Okay!! But this is STILL so exciting! I can hardly contain myself! Should we write about playing? Or running up and down the hallway? Or watching for strangers from the window and barking at them??? Or maybe going on a “W. A. L. K”–
Put a lid on it, kid. We’ve got to get to work here. And just FYI, Mum doesn’t realize we know how to spell.
Oops, sorry! Okay, so how about discussing Frisbees, my favorite? Or my ball–I LOVE MY BALL! We could talk about throwing it and chasing it, and then throwing it and chasing it again! And maybe throwing it and chasing it once more after that!! Oooh, that’s my favorite activity! Or we could talk about–
SQUIRREL!!
* * * * * * * * *
* * * * * * * * *
* * * * * * * * *
Heh heh. Now that she’s gone, let’s get to–
Whew! That squirrel must have been moving pretty fast if I couldn’t even SEE it! Okay, here I am again! Now, I know we’re supposed to say something on the blog, but I think I’ve forgotten what it was. . . something to do with eating. . . .
Don’t worry, Chaser, I’ve done this before. Let’s just talk about this Rhubarb Swirl Ice Cream.
Oooh, yeah, Rhubarb Swirl Ice Cream! One of my favorite things!! I LOVE Rhubarb Swirl Ice Cream! It’s so delicious! It’s the best thing I’ve ever tasted! It’s better than sliced bread Dentabones! It’s tops! Fabulous! Fantastic!!!!!!
. . . . Um, what’s rhubarb, again?
It’s people food. But we’re allowed to taste it. It’s not too sweet, which is good for us. And it’s easy to make, which is good for Mum. But all you need to know is that it contains protein, from the walnuts and (good) fat.
Oooh, Protein and Fat! Two of my favorite things!! I LOVE protein and fat! They’re so delicious! They’re the best things–
Take a chill pill, kid. Let’s just let Mum’s readers see the recipe. Our job here is done.
Well, except for cleaning up the leftovers, right? Ooh, leftovers! I LOVE leftovers! They’re so delicious. . . . .
Rhubarb Swirl Ice Cream(suitable for ACD Phase II and beyond)
This is one vegan ice cream that won’t turn brick-hard as it freezes. The trick is the combination of walnuts and vegetable glycerin* in the base, since neither of these ever firms up completely in the freezer. This is also my first recipe using coconut sugar*, which worked like a charm.
Rhubarb Swirl:
2 Tbsp (30 ml) arrowroot powder or cornstarch
1/4 cup (60 ml) water, divided
2 cups (240 ml) chopped rhubarb (about 2 stalks)
1/4 cup (60 ml) coconut sugar*
2 tsp (10 ml) pure vanilla extract
1/2 tsp (2.5 ml) ground ginger
20-25 drops stevia, to taste
Ice cream:
1 cup (4 oz/110 g) raw walnuts
1 can (14 ounces or 400 ml) full-fat coconut milk, preferably organic (I use Thai Kitchen)
1/4 cup (60 ml) vegetable glycerin or agave nectar
2 Tbsp (30 ml) coconut sugar*
2 medium peaches or pears, cored or pitted and cut in to chunks (about 9.5 oz or 265 g)
1 Tbsp (15 ml) freshly squeezed lemon juice
20 or more drops stevia, to taste
Pinch fine sea salt
1 Tbsp (15 ml) vanilla
* If you are not following an anti-candida diet and don’t have these sweeteners, you can use agave or maple syrup for the glycerin, and Sucanat or brown sugar for the coconut sugar.
For the Rhubarb Swirl, combine the arrowroot and 2 Tbsp. (30 ml) water in a small bowl and mix until smooth. Set aside. Place all ingredients except arrowroot in a small pot. Cook over medium heat until the mixture begins to bubble, stirring frequently. Once the rhubarb is bubbling, lower heat to medium-low, add the arrowroot mixture and stir well. Cook another minute or two, until mixture thickens up and becomes a bit gooey. Remove from heat and allow to cool completely.
For the ice cream base, place all ingredients in a blender and blend until perfectly smooth. Pour the mixture into an ice cream maker and churn according to directions. When the ice cream is just ready, add rhubarb swirl mixture and let mix for 10 seconds or so, just until it’s distributed in a swirl through the base. Turn into a container and freeze until ready to serve. Makes 6 servings.
If you don’t have an ice cream maker, you can prepare it this way: Prepare the rhubarb swirl as above, and place in a container.
Line an 8 x 8 inch (20 cm) square pan with waxed paper or parchment paper (plastic wrap won’t do in this case). Set aside.
Blend all ingredients for the ice cream base as above, and pour the base into the prepared pan. Freeze until just solid, then turn onto a cutting board, peel away the paper, and using a sharp knife, cut into about 25 squares. Store the squares in a plastic bag in the freezer until ready to use.
To serve the ice cream, place 4 squares for each serving in a food processor and process until it comes together in a ball, then for about 10 seconds more to create a “soft serve” consistency. Spoon into serving bowls and top with rhubarb mixture (or fold it into the base to create a swirl). Eat immediately.
This recipe is my submission this week to Amy’s Slightly Indulgent Tuesdays event. The ice cream actually tastes more than slightly indulgent–but without sugar or cream, it fits the bill perfectly anyway!
Side Note: For those who are interested, I’ve just added the clip of my television appearance earlier this week on Roger’s daytime to the Press Page.
[Just look at that peachy color! And it's not Photoshopped!]
Don’t you just hate it when your regular routine is disrupted? Well, maybe it’s just me. As a Libra, I tend to be perhaps a little too attached to routine consistencyboredom equilibrium in my life (Libra is represented by the scales, after all). When the calm of a well-established pattern is disturbed, as it was last week, I’m thrown into a tizzy.
And just what horrific event occurred that turned my previously placid waters into choppy seas, you ask?
My treadmill broke.
Okay, maybe not so earth-shattering. But I was accustomed to walking for 45 minutes every morning on my treadmill, while watching my soap opera (multi-tasking at its best). Now, I’m forced to head to the workout club each AM instead (howdy, octogenarian couple with the matching T-shirts! How ya doin, Burly Guy who wears black dress socks? Nice to see you again, trainer with the too-revealing tank top!). Which means I haven’t watched my soap in over a week (I’m so far behind, in fact, that in my episodes Jack and Carly have only been married six times). Which means I’ve had to switch to an elliptical trainer instead of a treadmill (my quadriceps are barely hanging on for 20 minutes at this point). Which means I must wake up, wash my face, get fully dressed and drive to the club before I can even begin to work out.
Which, ultimately, means less time in the morning to do everything else I used to do. Like wrestle with The Girls. Like answer emails. Like cook and eat breakfast.
Like so many people in the world of food and health blogs, I read Angela Liddon’s Oh She Glows. I mean, who wouldn’t? It’s fun to read, Angela is an inspiration (she just completed a triathlon!), and (big points with me these days) she prefers to post recipes that are, to paraphrase her own words, quick, healthy, delicious–and contain only a few ingredients. Well, if that doesn’t just make my temporally-challenged day a little bit brighter!
Enter Angela’s seen-them-everywhere-on-the-blogosphere Banana Soft Serve Vegan Overnight Oats. The recipe is a staple on Angela’s blog (with a multitude of variations, such as peanut butter, cacao nib, carob, rice crisps and so on) and has made cameo appearances pretty much everywhere else, too.
And now it’s finally DDD’s turn to give these oats a try! Okay, so maybe I’m a little late to the party. But with this recipe, I was sort of like the dowdy bookworm who joins in with just a little sip of wine. . . and before you know it, she’s downed a half dozen glasses and is dancing on the tables. I went a little loco for these oats. Like the proverbial ACD-er in a pastry shop, I wanted to eat them all, and try out every varation I could get my hands on.
[Seriously, does that look irresistible, or what? Of course, you could serve this in a regular cereal bowl as well. But then it wouldn't be as pretty.]
It’s no secret how much I love my baked steel-cut oats, and they will always hold a special place in my heart (and stomach). But these Banana Soft Serve Vegan Overnight Oats are perfect for a warm summer morning: light, refreshing, creamy and cold. . . in fact, it felt more like I was eating a dessert than a breakfast (always a good thing in my books). Besides being ideal for the season (no cooking = no heating the oven = no sweating in the kitchen), the recipe also provides a substantial nutritional punch and will keep you feeling satiated for hours. Even though I normally find myself sniffing around the kitchen mid-morning for something to snack on (“Excuse me, Mum, but isn’t that our domain?”) , after one bowl of these, I was pleasantly full well past my usual lunch time.
Why did it take me so long to try these out? Blame it on the bananas. Since we ACD-ers aren’t permitted any “tropical” fruits (banana, mango, etc.), I had to come up with an alternative. I tweeted Angela a while back to ask if she had any suggestions for what I might use instead, and I settled on frozen berries. And so, my first version of BSSVOO made its debut:
Those were good, but I knew I could do better. Supporting the cause of the banana-phobic everywhere, I racked my brains to create a delectable and creamy Soft Serve worthy of the Overnight Oats moniker! One intriguing possibility was frozen pears (and while those would likely be delicious, we were all out–and I didn’t want to hold up the process of culinary creation).
Eventually, I decided, “yes!”, I would dare to eat a (frozen) peach–and tried that mixed with a few strawberries for color. The result was a visually stunning and tastebud-tickling parfait that provided one of the most enjoyable breakfasts I’ve had this year.
If you haven’t yet jumped on the overnight oats bandwagon, what are you waiting for? Hop right on. The recipe is super easy (ingredients stay in the fridge overnight; then layer–or not, your choice) and is a perfect way to consume seasonal fruits. Of course, if you’re able to enjoy bananas, go ahead and try it that way first. There’s always the rest of the summer for peaches. Or berries. Or pears. Or every single other fruit. Makes me glad I finally shook up that dull routine.
On another note, I love watching changes as they occur in the blogging world (even if I prefer stability in my exercise routine). One of the features you’ve no doubt noticed on many blogs these days is a question, or list of questions posed to the readers at the end of the post. I enjoy reading these, as they provide some insight into the blogger’s ideas and, even better, often generate a discussion among the commenters.
So here’s today’s question: Would you like to see questions rounding out the posts on DDD? Is this a feature you think would enhance the blog? (Cheating, I know; asking a question about questions!).
I always love reading your comments and would be thrilled with more interactive discussion on the blog. I’d love to hear more from you and welcome ideas about what you’d like to read/see on DDD! So please, pipe up (and lurkers, here’s your chance!) and share your thoughts!
Peach (or other) Soft Serve Vegan Overnight Oat Parfait (ACD Phase II and beyond)
This is an easy and delicious way to treat yourself in the morning. When you wake up to a serving of these oats, you really will feel as if you’re eating something special.
For the Oats:
1/3 cup (35 g) old-fashioned whole rolled oats (not instant or quick cook)
2 Tbsp (30 ml) chia seeds
1 to 1-1/4 cups (240-300 ml) plain or vanilla soy, rice, or almond milk
5-10 drops plain liquid stevia, to your taste
1 tsp (5 ml) cinnamon
For the Soft Serve:
1 medium peach, washed, pit removed, cut into chunks, then frozen solid
2-3 fresh or frozen strawberries
2 tsp (10 ml) fresh lemon juice
1 tsp (5 ml) fresh lemon zest (optional)
1 Tbsp (15 ml) agave nectar OR 5-10 drops plain liquid stevia, to your taste
For the overnight oats, place all ingredients in a bowl and stir well. Cover with plastic wrap and place in refrigerator overnight. (Note: Angela mentions that these can be ready in as little as 1.5-2 hours if you start in the morning, or if you’re desperate for a snack).
For the soft serve, place everything except the agave in a food processor and process until the mixture becomes crumbly. Sprinkle with agave and continue to process another 20-30 seconds until the mixture comes together in a ball and begins to soften. Take care not to overprocess, or it will melt too much and liquefy.
To assemble, alternate layers of the overnight oats and the soft serve in a bowl or glass. If you’re rushed (or lazy, like me), you can simply top the oats with the soft serve in a bowl and aim for a bit of each in every spoonful.
Optional toppings include cacao nibs, dried fruit, granola or puffed rice, or pretty much anything else you can think of that would complement the flavors. Serve immediately. Makes one very substantial serving. Recipe may be doubled.
With its ability to straddle the breakfast/dessert divide, this recipe is a perfect submission to Amy’s Slightly Indulgent Tuesdays event. Check out her weekly list of yummy AND healthy recipes!
AND ALSO: Jacqueline of Tinned Tomatoes has just begun a new site, FoodBlogDiary, that lists all blog events for each month. She’s already got more than a dozen events listed for June (including Kim and my l’il SOS Challenge). Check it out so you can enter the events that appeal to you, or submit your own!
Dealing with all the exigencies of the anti candida diet (ACD) can really be a challenge. After more than a year without sugars (sniff, boo hoo), most fruits (miss ya, mangoes!), gluten (you were overrated anyway), yeasts (nooch! nooch!), fungi (bye, bye, portobello steaks) or anything else fermented (thank God you can get black olives cured in oil), I’ve often found that turning to raw foods is a fairly easy way to ensure compliance.
Apart from raw desserts (which tend to rely on dates and other fruits), it’s pretty simple to stick to the ACD guidelines by choosing from the living foods menu, as it already eliminates most sweeteners and most grains or grain products (and, let’s face it, most of us on the ACD probably got there by overdoing it on the sweets and grains).
As a result, I was particularly delighted that the folks at Book Publishing Company sent me a copy of the latest in the “Becoming” series of books by Brenda Davis and Vesanto Melina, Becoming Raw: The Essential Guide to Raw Vegan Diets. I already own the other two books (Becoming Vegetarianand Becoming Vegan), so I knew I was in for a treat with this new tome as well. (The publisher provided a complimentary copy of the book for review. To view this blog’s entire disclosure policy, click here).
Like its predecessors, this newest volume is brimming with useful and often fascinating information, covering virtually every detail you’ll need to know if you’re contemplating a switch to a raw, plant-based diet. In her review, Alisa called the book (at 376 pages) a “dense read.” And while it does, indeed, offer a plethora of statistics, charts, tables, definitions and other details, I must admit that this is just the kind of extensive and comprehensive information–all backed by solid scientific research–that I enjoy reading (and which fans have come to expect from this duo of nutritionists). As a reference book, Becoming Raw provides a sturdy basis on which to transition to a raw vegan diet.
The introductory chapter, “Becoming Raw for Life,” addresses some of the typical questions and concerns associated with embracing a raw foods diet. For instance, can one obtain enough protein on a raw regime? What about cooked foods? Right from the outset, the authors’ approach to the topic is open minded and eschews any too-rigid stance (they argue that cooked foods are not necessarily a bad thing, even though an entirely raw diet may be perfectly healthy for some people).
They also offer a comprehensive history of the raw foods movement from the pioneers to the current icons, including the many illnesses that see improvement on a raw diet. From rheumatoid arthritis to cardiovascular disease, diabetes, obesity and many more, a raw food diet appears to offer benefits in preventing and treating these conditions. The authors also present abundant information about plant chemicals and compounds (such as antioxidants) that can benefit health, as well as some of the problems with cooked food (such as acrylamide, a byproduct of heating most starchy foods).
The subsequent chapters about macronutrients (proteins, carbs and fats) and micronutrients (vitamins and minerals) could easily rival those in texts I studied while in nutrition school for their breadth and detailed explanations of how these nutrients function in the body, why we need them, and how much to ingest for optimal health.
The chapter on carbohydrates, for instance, provides a thorough definition of the glycemic index (GI), glycemic load, and an explanation of why some foods with a higher GI may nevertheless be a better choice for their ultimate effect on blood sugar levels (crucial for someone like moi who follows an ACD). They point out, “watermelon has a glycemic index of 72, which is very high (higher than white bread or white sugar).” On the other hand, “a 3.5 ounce (100 gram) serving of watermelon provides only 8 grams of carbohydrate. In order to get the blood glucose results predicted by the glycemic index, a person would need to eat about 6.25 servings, or 22 ounces (625 grams) of watermelon.” Does this suggest, I wondered, that raw fruits would actually be acceptable on the ACD, even if they’re sweet? For now, I’m sticking with the original diet, but this fact is definitely intriguing.
Finally, the authors devote an entire chapter to “The Great Enzyme Controversy,” addressing theories and research about whether or not enzymes in raw foods are essential and account for the health-promoting benefits of these foods. (I won’t reveal their final conclusion, but will let you read the ultimate results on your own.)
Concluding true to its subtitle as an “essential guide,” the book wraps up with suggested menus and enough recipes in each category (juices, breakfast foods, soups, salads, main dishes, desserts) to get you started on your own raw regimen. The two recipes I sampled (Green Giant Juice and Zucchini Linguine with Bolognese Sauce) were superb. For more recipes from the book, check Alisa’s review and Lisa’s series about the book, which begins here.
Becoming Raw is an excellent resource that clarifies and demystifes the raw vegan diet. As with their previous best selling books, Davis and Melina can help to direct you on a path toward a plant-based, raw lifestyle in a way that’s informed, intelligent, and health-promoting.
Celeriac (or Zucchini) Linguine with Bolognese Sauce and Hemp Parmesan (plus myACD-friendly version)
While the list of ingredients may seem daunting, you can prepare the seed mix and hemp parmesan in advance, and the dish can later be assembled very quickly. Incredibly satisfying and every bit as filling as meat-based pasta, this multi-layered dish provides an impressive 21 grams of protein, 17 g of dietary fiber, and 277 mg of calcium per serving. I used zucchini as my grocer was out of celeriac, but I’m sure the celery root would be equally delectable. My ACD-based changes follow.
Tomato Sauce (makes about 4 cups/1 liter):
20 sundried tomato halves or pieces, soaked for 6-24 hours in 1-2/3 cups (414 ml) water
5 pitted medjool dates, or 10 pitted regular dates, soaked for 6-24 hours in 1/3 cup (80 ml) water
1/4 red onion, chopped
1 Tbsp (15 ml) dried oregano
1 clove garlic, minced
2 tomatoes, chopped
1 cup (250 ml) grated carrots
Seed Mix (makes about 2 cups/500 ml):
1/2 cup (125 ml) shredded carrot
1/2 cup (125 ml) chopped fresh parsley
1/2 cup (125 ml) sunflower seeds, soaked for 1 hour, drained and rinsed
2-4 Tbsp (30-60 ml) Nama shoyu or tamari (soy sauce)
2 Tbsp (30 ml) freshly squeezed lemon juice or apple cider vinegar
1 Tbsp (15 ml) miso
1/4 cup (60 ml) sesame seeds, soaked for 1 hour, drained and rinsed
1/4 cup (60 ml) hempseeds
Celeriac Linguine (makes 8 cups/2 liters):
8 cups (2 liters) shredded celeriac or zucchini (spiralized, julienned witha mandolin, or grated)
2 Tbsp (30 ml) extra virgin olive oil
juice of 1/2 lemon
Hemp Parmesan (makes 1/4 cup/60 ml):
2 Tbsp (30 ml) hempseeds
2 Tbsp (30 ml) nutritional yeast flakes
1/8 tsp (3/4 ml) salt
To make the tomato sauce, put the sundried tomaotes and their soaking water in a food processor or blender. Add the dates and their soaking water. Then add the onion, oregano, and garlic. Process until smooth. Transfer to a bowl. Stir in the fresh tomatoes and carrots.
To make the Seed Mix, put the carrot, parsley, sunflower seeds, pumpkin seeds, Nama Shoyu, lemon juice, and miso in a food processor. Process until smooth. Add the sesame seeds and hempseeds. Pulse until evenly mixed. Stored in a sealed container in the refrigerator, the Seed Mix will keep for 3 days.
Alternately, spread the Seed Mix on a dehydrator tray with a nonstick sheet. Dehydrate at 115 degrees F (46 C) for 3 hours. Crumble with your fingers. Serve warm or store in the refrigerator.
To make the Celeriac Linguine, combine allt he ingredients in a large bowl. Toss until evenly mixed. Cover and refrigerate until serving time, up to 4 hours.
Tip: To keep the shredded celeriac moist while preparing the remainder of the recipe, sprinkle it with a little water so it does not dry out.
To make the Hemp Parmesan, combine all the ingredients in a small bowl. Stir until evenly mixed. Stored in a sealed container in the refrigerator, Hemp Parmesan will keep for 1 month.
Assemble lthe finished dish just before serving. For each serving, arrange 2 cups (500 ml) of hte Celeriac Linguine on a plate. Combine the Tomato Sauce and the Seed Mix to create the Bolognese Sauce and stir gently[I folded gently so that the seed mix retained some of its own texture scattered throughout the sauce] . Top each serving with about 1-1/2 cups (375 ml) of the Bolognese Sauce. Sprinkle with about 1 Tbsp (15 ml) of the Hemp Parmesan. Makes 4 hearty servings.
ACD-Friendly Variation (Phase I and beyond):
I followed the original recipe as written, except for these changes:
For the Tomato Sauce: use 2 pints (about 500 ml) grape tomatoes instead of the sundried tomatoes. Remove 1 cup/240 ml (20-30 tomatoes) and cut in half; reserve for later. Preheat oven to 325F (170C) and place the remainder of the tomatoes on a cookie sheet lined with parchment. Bake until the tomatoes begin to dry out and wrinkle a bit, 40-50 minutes. Allow to cool slightly. Use the baked tomatoes in place of the sundried tomatoes, and the reserved (chopped) tomatoes in place of the 2 chopped tomatoes in the original recipe; do not add any extra water (as in the original recipe), unless necessary to achieve a sauce-like texture.
Omit the dates and use 10-20 drops of stevia instead (adjust to your taste, and based on how sweet your baked tomatoes are). Do not add extra water, as in the original recipe. I also added 2 tsp (10 ml) dried basil to the sauce.
For the Hemp Parmesan: Omit the nutritional yeast and use 2 Tbsp (30 ml) pine nuts instead.
*Or, ACD-Friendly Fast Food. Or, Intercultural Lasagna. Or, What to Do with those Nearly-Stale Nacho Chips.
Even though these days it takes me almost 15 minutes before I can stand up fully erect after first rolling out of bed (in which I sleep on my back, with 2 pillows under my knees so my spine can retain its proper curvature) in the morning; even though driving at night has become more and more an exercise in blinking and squinting than a convenient means to return home after a dinner out; even though I sometimes do a double take when walking by a mirror after thinking, “What the heck is my mother doing in there??”; even though my students perceive me more as a Nanny McPhee than a Sheba Hart–even though all these things are true, I still can’t help but feel as if, internally, I’m the same person I was in my 20s.
Getting older can really be a shock to the system, let me tell you. One of my class projects in nutrition school was to assess how sensory perception changes over time. Boy, was that ever a wakeup call! (Then again, it would have to be a much louder wakeup call if I were in my 80s). You see, for every year you age past, oh, about 18, each of your five senses diminishes. And the older you get, the more quickly and more dramatically they do so. (Are you depressed yet? Don’t worry, you will be–that’s more common when you’re older, too).
So, while we all may realize that sight and hearing fade with age (a 70 year old needs three times the light of a 20 year-old to see accurately–no wonder septuagenarians shouldn’t be driving!), most of us don’t really think about how our sense of taste diminishes as we grow older.
Well, the HH and I must be bordering on superannuation. (Okay, actually, it’s just the HH, but I didn’t want to make him to feel bad. That is, if he can still feel anything at his age).
I’ve noticed lately that the HH has started pronouncing my cooking ”not spicy enough” or “too bland” or “not flavorful enough” even when it seems fine to me (or is something that isn’t supposed to be spicy, like mock tuna or stroganoff. A recent exception was the vegan pasta carbonara, which he scarfed down anyway). Could it be that his taste buds are feeling a little exhausted after 50+ years of operation? Not sure. But I do know that what we eat has become more and more piquant over the years.
True, I’ve always enjoyed spicy eats, but my tolerance–and desire–for ramping up the heat has definitely increased of late. I’ll never forget a dinner party to which I was invited by my office mate when I first began teaching at the college; she had just come back from seven years living in Mexico and promised us an authentic feast.
While the rest of us guzzled cold drinks between tiny nibbles of fiery-hot mole appetizers, our hostess calmly plucked an entire jalapeno from a plate and, hoisting it by the stem, popped it in her mouth. Then she continued to relay her anecdote while chewing contemplatively, never even breaking a sweat. I was truly amazed by her seemingly asbestos-lined palate at the time; little did I know I’d be eating whole jalapenos myself (at least I stuff mine with goat “cheese” first) two decades later.
One evening last week, I had dinner plans with friends and wanted to leave something for the HH to enjoy at home. After viewing at least a dozen enchiladacasseroles on otherblogs as a result of the Daring Cooks event last month (plus Celine’s Mucho Macho Nachos and Angela’s Time Crunch Vegan Enchiladas) I was craving Mexican food. We had all the ingredients on hand, so I thought I would whip up some of the HH’s favorite nachos. Of course, I knew that jalapenos were non-negotiable. Not to mention super-spicy salsa (arriba!). Plus, it seemed like a perfect opportunity to make just a single platter versus the two we usually make: his, with ground beef and melted cheese; mine, with crumbled tempeh or tofu and cheesy sauce.
I grabbed all the ingredients and began prepping. Only one problem: the already-opened bag of nacho chips had been sitting too long, and the chips had lost their snap, bordering on stale. What to do?
Of course, I could have thrown them away. But that would have traumatized my inner frugalista. I could have given them to The Girls with their supper (“We vote for that choice, Mum!”), but that wouldn’t help with my dinner needs. What if I simply tossed all the ingredients into a casserole dish, and let them bake up? I envisioned a super quick, nacho-meets-enchilada dish. And so, the new, fast-food, ACD-friendly, Mexican nacholada casserole was born.
I mixed everything up and left it on the counter with a simple note:
Dear HH*,
Here’s a casserole for dinner. Heat at 350 for about 25 minutes, then take as much as you’d like. Have fun with The Girls!
xoxoxoxo kiss kiss kiss
Ricki*
Upon my return that night, I casually inquired, “Um, so how was the casserole?”
It’s true, the dish was so fiery hot it may have finally triggered the HH’s antiquated taste buds (in fact, you may wish to tone down the jalapeno screaming a few decibels in your own dish). True, I didn’t disclose in advance that this casserole was simply a new, unfamiliar twist on his oft-rejected vegan nachos. True, the HH was on his own that night, and would probably prefer to eat rose petals dipped in sand than have to whip up something of his own. Whatever the reason, the dish was a huge hit.
“That stuff was delicious!” he exclaimed. ”I loved it. You can definitely make that again.” (Hee hee). Even after I revealed that it contained tempeh and cheesy sauce, he was still enthusiastic. “Well, I don’t know why, but this time it tasted great,” he insisted (of course he forgot there hadn’t been a “last time,” since he’s always refused to try it in the past). Triumph!
I’m hoping this is the end of separate nacho platters from now on in the DDD household.
As is so often the case, the HH’s initial skepticism was overruled by the transformative deliciousness of my plant-based meal. And luckily, despite his natural penchant for meat, he’s happy to embrace a vegan meal “if it tastes good.” I guess that’s just one more reason why I’ve decided to stick around as we grow old(er) together.
* No, I didn’t really write, “HH” or “Ricki” on my note–I used our usual pet names for each other. But the HH would never speak to me again if I published them on the blog!
Layered Mexican Casserole
I call this “fast food” because it’s one of the few dishes I don’t make entirely from scratch. Jarred salsa is fine on the ACD if you find an organic brand with no added sweetener, vinegar, or other taboo ingredients. This casserole is a great way to use up less-than-fresh nacho chips (the chips absorb the moisture from salsa and cheese to become soft inside and crunchy on the edges of the casserole dish), but if your chips still crispy, feel free to assemble these ingredients in regular nacho fashion.
About 4 cups (1 L) nacho chips (or enough for 2 layers of overlapping chips in a 10-inch/25 cm casserole dish)–I used tri-color ones by Que Pasa
1 jar (about 2 cups/500 ml) medium or hot salsa of your choice (I used Neal Brothers)
** For ACD Stage I, use brazil nuts or macadamia nuts instead of cashews; use 1/2 tsp (2.5 ml) powdered mustard.
Quick tempeh crumbles: In a large sauce pan, crumble one package (12 ounces or 350 g) tempeh. Add 1 cup (240 ml) vegetable broth or stock; 1-2 Tbsp (15-30 ml) Braggs liquid aminos, tamari or soy sauce; 5-10 drops liquid smoke or 1/2 tsp (2.5 ml) smoked paprika; and 2-5 drops liquid stevia. Bring to boil over medium heat, then cover and cook over low heat, stirring occasionally, until all the liquid is absorbed and the tempeh just begins to brown. Use in this casserole, in pasta sauces, sprinkled on salads, or in sandwiches.
Preheat oven to 375F (190C). Spray a 10-inch (25 cm) casserole dish with nonstick spray or lightly grease with oil.
Place a single layer of nacho chips in the bottom of the casserole dish, taking care to overlap so that little, if any, of the bottom of the dish is visible. Dollop about half the salsa randomly over the chips. Sprinkle with half each of the tempeh, beans, red or green pepper, jalapeno and olives; then drizzle half the cheese sauce over all. For the top layer, repeat the process, setting aside the peppers and olives; once the cheese sauce has been added, sprinkle the top with peppers and olives.
Bake in preheated oven for 30-40 minutes, until the casserole is hot throughout and the top of the cheese begins to brown slightly. Remove from oven and allow to sit 10 minutes before scooping out onto plates. Garnish with chopped cilantro, if desired. Makes 4-6 large servings. May be frozen.
This is my entry this week in Amy’s Slightly Indulgent Tuesdays event. Go check out all the other great recipes, too!
[See those teensy flecks of red scattered throughout these scones? Could they be. . . ??]
June is here, so you know what that means: another S.O.S. (Sweet or Savory) Kitchen Challenge! Kim from from Affairs of Living and I are excited to be hosting our third event this month. First we challenged you to use beets. Last month we asked you to get creative with spinach. And this month, get out those chef’s toques so you can cook up something delicious with. . .
RHUBARB!
Like Kim, I am a huge fan of rhubarb (though I may not mention it quite as often as she does on her blog) . Rhubarb is a staple during spring and early summer, and features in a huge variety of recipes.
A relative of buckwheat, rhubarb is botanically a vegetable yet most often treated like a fruit. It is generally used in sweet dishes and is rarely–if ever–eaten alone due to its tart, sour flavor. In fact, it is nicknamed the “pie plant” because it is most often used in pies.
Rhubarb originated in Western China, Tibet, Mongolia, Siberia and other areas of Central Asia. The root was used primarily for medicinal purposes, considered a powerful treatment for a number of ailments. In the the eighteenth century, rhubarb began to be consumed in foods in Europe, primarily drinks and meat stews (so let’s not forget the “savory” aspect of this ingredient!).
By the end of the eighteenth century, rhubarb was introduced to the United States. It is now a popular crop, and many people have thriving plants in the backyard! Besides being delicious in things like cookies, compotes, scones, and bars, rhubarb has a number of nutritional benefits. It is low in sugar and carbohydrates and is a good source of fiber, potassium, vitamin K and vitamin A. It is thought to reduce risk of cancer, may have a positive effect on lowering blood pressure, may help reduce hot flashes and has anti-oxidant, anti-inflammatory, anti-bacterial and anti-allergy properties. Not bad for a lowly vegetable! Unfortunately, it is also high in oxalic acid, so if you are oxalate sensitive, you might wish to hold back.
Rhubarb is most sweet and tender in spring, but can grow late into the summer if kept well watered and if the weather isn’t too hot. When selecting rhubarb, pick firm stalks with the deepest red color. Once picked, wrap loosely in a plastic bag, and store it in the coldest part of the refrigerator for up to about a week and a half. When you are ready to prepare it, cut off and discard and leaves. Never eat the rhubarb leaf–it is actually poisonous, due to the high level of oxalates and other toxins! After discarding the leaves, trim from stem and leaf end of the stalk, and then chop or slice the remaining stalk to pieces to the desired size. Use fresh immediately, or freeze for later use.
My first submission this month is the culmination of my little obsession with a recent biscuit recipe by Celiac Teen. Her millet flour-based biscuits had been on my mind ever since I saw the original recipe. When we received a bunch of rhubarb in our organic box last week, my first thought was to make my habitual rhubarb compote–nice enough, to be sure, but perhaps a bit insipid, and something I could cook up in my sleep*.
Then Lauren’s biscuits came to mind again, and I decided to add chopped rhubarb to the dough. The result was a perfect breakfast quick bread, tender and not too sweet, dotted throughout with a refreshing jolt of tangy rhubarb; a pleasant, gentle means to rouse you from a morning lethargy, like waking to the clock radio set to music rather than the blaring buzz tone. I slathered some organic coconut oil over these and was happy for hours.
And be sure to check out Kim’s kickoff submission–a fabulous looking Rhubarb-Strawberry Crumb Cake (and a heartwarming story about how rhubarb has figured prominently in her family history!).
Want to participate in this month’s SOS Kitchen Challenge?
To take part in the challenge, simply post a recipe using rhubarb on your blog before the deadline of midnight, June 20, 2010, CST, and send it to soskitchenchallengeATgmailDOTcom (note: you don’t have to cook up an original recipe–any recipe that uses the ingredient is just fine, even if you found it somewhere else!). If you don’t have a blog, you can still play along–just check out the SOS page for information.
For full details on what kinds of ingredients to use and how to enter the challenge, see this page. I’ll post the roundup (as will Kim on her blog) about a week after the deadline so you can take your time browsing through the amazing collection of recipes before the next challenge!
For even more delicious rhubarb inspiration, check out some of these fellow food bloggers’ recipes:
These biscuits are tender, substantial, and so alluring you’ll want to gobble up more than one. Because I knew I’d be the only one in our house eating these, I halved the recipe and made only 4 scones, and it worked beautifully.
2 tsp (10 ml) freshly squeezed lemon juice, plus enough unsweetened almond, soy or hemp milk to make 1-1/4 cups (300 ml)
1 tsp (5 ml) pure vanilla extract
5-10 drops plain or vanilla stevia liquid
1 cup (240 ml) millet flour
1 cup (240 ml) tapioca flour
1/2 cup (120 mlg) brown rice flour
1-1/2 tsp (7.5 ml) xanthan gum
1 Tbsp (15 ml) baking powder
1/2 tsp (2. 5 ml) baking soda
1/4 tsp (1 ml) fine sea salt
1/2 cup (120 ml) coconut oil, preferably organic, solid at room temperature
1/2 cup (120 ml) chopped rhubarb
Preheat oven to 425F ( C). Line a cookie sheet with parchment paper, or spray with nonstick spray.
In a measuring cup, combine the lemon juice, milk, vanilla and stevia. Set aside.
Into a medium bowl, sift together the millet flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda and salt. Cut in the coconut oil with a pastry blender, two knives, or a wide-tined fork until the oil is the size of small peas. Add the milk and rhubarb and toss with a fork, stirring only if necessary until the mixture comes together in a dough.
Lightly flour the cookie sheet. Place the dough on the sheet and form into a rectangle or circle about 1 inch (2.5 cm) high. Score with a knife to create the outline of slices (the number of slices will depend on the shape you chose).
Bake in preheated oven 10-15 minutes, until slightly dry and firm on top. Remove from oven and quickly brush with melted coconut oil. Rotate the cookie sheet, then bake another 10-15 minutes, until the top is deep golden brown. Cool completely before slicing. Makes 8-10 biscuits. May be frozen.
This recipe is also my contribution for this week to Amy’s Slightly Indulgent Tuesdays event–head over to check out some yummy, healthy foods!
Last Year at this Time: Blog break (no blog entry)
