We just got through a crazy weekend, all right: first it was Hurricane Irene pelting the East Coast (hope everyone affected came out safe! My poor cousin CBC is still without power, for the second day in a row. . . looks like it will be another day or two until she’s operating as usual at home). On the opposite side of the continent, a massive number of ecstatic vegans participated in Vida Vegan Con, the inaugural vegan bloggers conference. Though I wasn’t there (already resolved to be at the next one!!), I still felt tapped into the electrical excitement via tweets and blog posts from vegan luminaries like Gena, JL, Vegan Cuts, Lisa, Christy, Megan, Eco Vegan Gal (who posted some remarkable roundups even though she didn’t attend, either) and probably a whole bunch more I’m forgetting to mention. Last night, the HH and I capped off the weekend with a wedding (no, no, not ours–the daughter of my friend Eternal Optimist got married).
With all that frenetic activity, I wanted a quick and easy dinner on Saturday. As I’ve mentioned before, I adore greens in all their guises. Give me a good raw kale salad (or two), some collard wraps or chard in a quizza and I’m happy. For some reason, though, I had never had much luck with broccoli rabe (also known as rapini) before this past weekend.
Years ago, one of my friends worked as a publicist for a large record company here in Toronto. His job was to manage several classical musicians, promote their work and fête them when they breezed through town (he was also the reason I got to attend the Junos–Canada’s equivalent of the Grammys–one year. I’ll never forget Alanis Morisette’s garbled acceptance speech (“Songwriter of the Year”) or seeing The Barenaked Ladies in person (this before their acrimonious breakup, of course). Thanks for that star-infused evening, Mr. PR!)
Anyway, Mr. PR lived in an Architectural Digest-worthy, designer-influenced, immaculate apartment near High Park. The place was a mélange of one-of-a-kind antiques flanked by modern art and kitsch. Cramped with gigantic antique mahogany armoirs and buffets, hand-knotted Persian rugs in shades of gold, ruby and onyx, and an L-shaped white leather sofa, it was the kind of room in which I was a little afraid to drink a glass of red wine. And yet, Mr. PR owned a dog. A very sweet, very gentle, very boisterous, very lovable dog, who roamed freely throughout the place. Oh, and also a very LARGE dog: an English Mastiff, whose name was Vita.
Yes, that’s right: Vita (named after Vita Sackville-West), which is just one letter away from “Vida,” as in “Vida Vegan.” Back to Vida Vegan! Coincidence? I think not!
Those were the halcyon days for the HH and me; we didn’t yet have a dog of our own (I know; it’s impossible to imagine a life without The Girls). Instead, we offered to dog-sit Vita while Mr. PR was out of town, for a hit of surrogate puppy parenting. Although she was perfectly prim and poised while in the house, the moment Vita’s paws hit the sidewalk, she morphed into a canine cyclone of jumping, lunging, panting, drooling, chasing after balls. That was the era when Ricky Martin’s pop hit, Living La Vida Loca seemed omnipresent on the airwaves, and the HH and I couldn’t resist revamping it slightly to reflect our experience with Vita:
She’ll make you put your clothes on and go walking in the rain
She’ll tug the leash and make you fall and cause excessive pain–Come on!
Living with Vita Loca!
We’d serenade each other with that chorus while driving to work, brushing our teeth, reading the New York Times over brunch, or, basically, any time we felt like a good guffaw. Months later, I ventured to share our little ditty with Mr. PR and sang a few lines to him. At first, he seemed perplexed; then he stared at me as if I’d just eaten a baby ferret. (Hmm. TMI, perhaps?)
In any case, Vida Vegan brought to mind Vita Loca, which brought to mind. . . broccoli rabe (you knew I’d get to it eventually, didn’t you?).
You see, broccoli rabe was Mr. PR’s favorite vegetable. Since I knew Mr. PR during the “Decade of the Dinner Party,” I often inquired about my guests’ taste preferences so I could cook up something they really liked. And Mr. PR really liked rapini.
Sad to say, I never did cook those bitter greens for him. In fact, I probably didn’t venture to make them at all until I was well into my 40s. On my first attempt, I overcooked them considerably and was left with a limp, military green blob of bitter stems devoid of any nutritional content. Thereafter, I habitually made sautéed broccoli rabe with olive oil and garlic, which is nice, but it does tend to lose its initial élan after eating it, say, 47 times in a row that way.
Last weekend, I came across an old recipe I’d bookmarked in the April, 2005 issue of Everyday Food. Martha is always an inspiration (I bet she would have laughed at that song about Vita). I was in the mood for something cheesy (as in, “edible cheesy” and not “reworking-the-lyrics-of-a-tacky-pop-song-to make-them-even-more-cheesy” cheesy). The original recipe called for ricotta, and I knew instinctively that my almond feta would work perfectly in its stead. The dish cooks up very quickly–once the feta is ready, you can have dinner on the table in less than 30 minutes–and it was truly one of the best pasta dishes we’ve ever shared.
Enveloped in a thick, velvety sauce, the broccoli rabe took on a whole new dimension, its gruff countenance softened by the almost sweet cream sauce and springy pasta. Even the HH loved it and conferred his stamp of approval (in other words, he scarfed down an entire plateful and then went for seconds).
I may not have made it to the conference, but our Vida Vegan here in the DDD household last weekend was pretty delicious nonetheless, thanks to this yummy pasta. And I hope to make it to the other Vida Vegan next time!
“Mum, we couldn’t imagine a life without you and Dad, either. You may be a little loco yourselves, but still, who else would hand-feed us baby carrots for dessert every night, and share their almond feta pasta with us, and throw the Frisbee for us? Oh, and by the way–why haven’t you written a song about me and Elsie yet?”
Creamy Pasta with Almond Feta and Broccoli Rabe (suitable for ACD Stage 3 and beyond)
adapted from Everyday Food, April 2005
You will be surprised that there’s no dairy in this smooth, velvety, cheesy sauce. If you like creamy cheeses like ricotta or feta, you’ll love this pasta. It’s also a great way to use a batch of almond feta.
1 small to medium bunch broccoli rabe, trimmed, washed and coarsely chopped
about half a pound (8 oz/225 g) pasta of choice (I used rice rotini)
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
3 large cloves garlic, chopped
1/2 tsp (2.5 ml) chili flakes
salt and pepper, to taste
1 batch Almond Feta Cheese (omit the herb and oil topping; you can use it pre-baked if you’re in a hurry)
3/4-1 cup (180-240 ml) unsweetened almond or soy milk
Bring a large pot of water to a boil. Add the broccoli rabe and allow to boil for one minute. Using a slotted spoon, remove the broccoli rabe to a colander and return the water to a boil. Add the pasta and cook according to package directions. Drain; return the pasta to the pot and keep warm (cover if necessary).
While the pasta is cooking, heat the oil in a large nonstick frypan over medium heat. Add the garlic and chili flakes and stir for about a minute, until fragrant.
Add the drained broccoli rabe to the pan, season with salt and pepper, and cook, stirring frequently, until tender, about 5 minutes. Crumble the cheese into the frypan and add the milk. Stir to create a creamy sauce (it’s nice if you can keep a few blobs of cheese intact, but don’t worry if it all melts into the sauce).
Scrape the saucy mixture into the pot with the pasta and toss well to coat the pasta. Serve immediately. Makes 4-6 servings. May be frozen (defrost in fridge overnight, then add about 1/4 cup (60 ml) water and heat in a covered casserole at 350F/180C for about 25 minutes).
Last Year at this Time: Musings on the IFBC 2010 (and gratuitous photo of Ricki at her Sweet Sixteen!)
We’re down to the last weekend in August, which here in Toronto means lots of kids getting geared up for school, as many BBQs as you can possibly squeeze in at the last minute, and maybe one more use of that sleeveless white tank top. For our friends in the antipodes, it means looking forward to spring (you lucky ducks!). Despite all this activity, you all served up some amazing recipes for last week’s Wellness Weekend event.
Last week featured 33 incredible entries! Thanks to everyone who participated. It was tough to pick, but here are my favorites from last’s week’s roundup:
Watermelon Cucumber Juice from Recipes to Nourish (this sounds so refreshing–and what a stunning color!)
Chilled Carrot Soup from Wheat Free, Meat Free (a great soup for these end-of-summer nights)
Coconut Lime Scones from Allergy Free Vintage Cookery (these look perfect for a Sunday brunch–or any day, really!)
And the reader favorite (which received the most clicks):
Mini Key Lime Pies from The Healing Kitchen (my hubby is already asking me to make these!)
Thank you to every one of you who’s played along by submitting your recipes! I love seeing what you all make each week.
Please join us this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight throughout the summer.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page.
Please link the post with your recipe, NOT your blog’s home page.
You may submit more than one recipe, but please follow the guidelines for each one individually.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients
Anything almost entirely artificial (ie, most boxed mixes, fast food, unnaturally colored cereals or other foods, etc.)
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey)
“Hey! Why was my entry removed?”
The major reason entries are removed is because they don’t adhere to the guidelines: either they contain ingredients that aren’t listed here, or they are a re-post of a blog entry that is more than one week old. If you render the recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason is because the link leads to an advertisement or a business blog. Please read the guidelines before posting!
[Sometimes, you just want a dish that's quick and easy--no fuss. 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 simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
Last week, I was whipping up a favorite walnut-chocolate nut butter when it hit me: why not make a bean-based “butter,” too? Beans could add more fiber and drastically lower the fat content. I looked around and discovered that I’d been preceded in my quest for a bean-based chocolate spread by Celine (of course), Hannah, Stef, and even Oprah! But calling it “chocolate hummus” just didn’t seem right to me. . . so Chocolate Bean Butter, it is!
I blended this up with some raw cacao and posted the delectable result on Facebook:
Then this morning, I decided to try it out with regular cocoa powder for a more intensely chocolate flavor. And wow–this stuff blew me away! The spread is incredibly rich and impossibly smooth and light. I’m happy to eat it right from the container with a spoon.
Made with white kidney or navy beans, the flavor is milder than a chickpea-based spread. This would be perfect as a filler for a back-to-school sandwich or atop your favorite pancake, muffin, or biscuit. Protein, minerals, fiber and chocolatey flavonoids all in one silky, irresistible “butter.”
Bring on more beans, I say!
Chocolate Bean Butter (ACD Stage 3 and beyond, with Stage 1 variation)
I prefer canned beans in this butter, as they are usually softer and easier to blend than my homecooked ones. But if yours turn out really soft when cooked from dried, feel free to go with those instead. If you use the raw cacao here, you can omit the coconut sugar and replace it with more stevia; the spread will be bitter without the coconut sugar if you use regular cocoa, though.
1 can (19 oz or 540 ml) white kidney or navy beans, rinsed and drained, or 2 cups (480 ml) well-cooked and drained beans
5 Tbsp (75 ml) dark unsweetened cocoa powder or raw cacao powder
2 Tbsp (30 ml) coconut sugar (use with cocoa powder), or replace with more stevia (with the raw cacao option)
1/4 tsp (1 ml) stevia powder or 40-50 drops plain or vanilla stevia liquid
up to 2 Tbsp (30 ml) water or unsweetened almond milk, if needed
Place all ingredients in the bowl of a food processor and process until perfectly smooth, scraping down sides as necessary. Once you think it’s smooth, process for another minute. Scrape into a container or jar and store, covered, in the refrigerator up to 3 days. Makes about 2 cups (480 ml).
Variation for ACD Stage One: Use carob instead of cocoa and sweeten entirely with stevia or yacon syrup.
I was one of those students who always did pretty well in math even though I didn’t understand most of it. In other words, I was a good memorizer. These days, I rejoice if I can remember what I ate for breakfast, but back then, even multiplication tables didn’t pose a challenge. The more advanced types of computation, however, were a complete mystery to me (which is why I dropped out of Calculus in CEGEP. Yes, I altered my entire career path, from Psychology to English Literature, based solely on my fear of statistics).
These days, the “new math” leaves me both breathless and hyperventilating (sometimes simultaneously). My friend Babe’s eleven year-old daughter conducts problems in long division using a multi-step process that involves drawing little lines, circles and boxes, seemingly much more complicated than the old-fashioned dividend/divisor (with remainders) method I learned in school. And even with all these new approaches, when the computer is down at our local video store, the cashier still has no idea how to make change for a cash purchase.
It’s times like those (when I can’t rent Bridesmaids, dammit) that I wish everyone could have a teacher like my eighth-grade functions instructor, Mrs. Klein. Well, that was her actual name, but we all affectionately called her Mrs. Clown. (No, she didn’t have a bulbous red nose and electro-shock hairstyle–though her hair was suspiciously white–but she did offer boundless energy, sweeping arm gestures, and a hilarious delivery that made us guffaw–at functions!).
Unlike most math teachers, Mrs. Clown actually made learning about algorithms, formulas, cosines and exponents fun. When she wrote an equation on the board and asked for volunteers to come up and solve it in front of the class, everyone’s hand shot up. When she explained images and sets, we sat entranced, as she peppered her explanation with anecdotes about her husband fixing the car engine over the weekend, or compared variables in a math problem to specific student personalities in the class. We students never sat through a single period in which we didn’t laugh out loud at least once or twice (and how many people can say that about their math class?). When the bell rang, we were genuinely surprised that the hour was up.
Mrs. Clown wrote notes on the board in huge, clear, print so that everyone–even spectacle-clad Norman at the back–could see it clearly; and she provided tips and tricks to ensure that we’d remember the rules. One of her favorite ways to point out a potential problem in a formula was by writing the word “SNAG” in all-caps and enclosing it in a box outline, like this:
When we spied those “SNAG” boxes, we knew we were in for an extra-lengthy anecdote. In fact, we’d sometimes deliberately attempt to create a “SNAG” situation in one of her problems, just so we could listen to another story about Mr. Clown.
Last week, when the HH and I received an organic cob of corn in our CSA, I decided to mix up these pancakes as an antidote to the overly greasy, heavy griddle cakes I ate a few weeks ago in New York City. I’d been thinking about corn pancakes since then, and when I spied this recipe on Jess’s blog, I knew I had to give it a try. Using her recipe as a template, I added two more types of corn (two corn “variables,” you might say) and was delighted with the results. And while the pancakes themselves were delectable, they introduced a mathematical conundrum of their own: what to call them? Are they “triple corn” pancakes? Or, perhaps, “corn cubed pancakes”? Sadly, I never truly mastered exponents despite Mrs. Clown’s tutelage, so that’s one formula that shall remain unsolved.
Whatever you call them, they were fantastic. The HH proclaimed these “the best pancakes you’ve made yet.” They’re incredibly fluffy, with a cakelike interior punctuated by a smattering of plump corn kernels (and do feel free to substitute blueberries if you prefer) and a subtle texture from the cornmeal. I had never used corn flour before and found it imparted a lovely, delicate crumb and mild flavor.
Next time you’re in the mood for pancakes, go ahead and have a couple of these, or three. Okay, maybe not, since five is a lot of pancakes. Oh, wait–SNAG–two PLUS three is five, not two OR three; I shouldn’t have added the numbers but rather divided the total batch of 12 into the single divisor of each serving instead (or was that “mulitply each serving”?). . . . which would have ultimately made a total of 1746 calories per batch, which works out to how many per person?
Whatever. The only equation you need to remember is: pancakes + topping = delicious.
Perfect for a lazy Sunday brunch or a light dinner, these pancakes are airy and just barely sweet on their own. If you have fresh corn kernels, this is a great place to use them, but frozen will do nicely, too. Note that most conventional corn these days is genetically modified, so organic is a much better choice if you can get it.
1 cup (240 ml) unsweetened soy, almond or coconut milk (from a carton)
1/2 tsp (2.5 ml) apple cider vinegar
2 tsp (10 ml) extra virgin olive or avocado oil, preferably organic
1 tsp (5 ml) pure vanilla extract
5 drops plain or vanilla stevia liquid
zest of one lemon
1/2 cup (120 ml) fresh or frozen corn kernels (preferably organic)
1 cup (130 g) organic corn flour (preferably organic)
1/4 cup (60 ml) organic cornmeal (preferably organic)
In a small bowl or glass measuring cup, whisk together the milk, vinegar, oil, vanilla and stevia. Stir in the lemon zest and corn kernels and set aside.
In a medium bowl, sift together the flour, cornmeal, flax seeds, baking powder, baking soda, salt and xanthan gum. Pour the wet mixture over the dry and stir just to blend (do not overmix–it’s okay if there are a few dry spots here and there).
Heat a nonstick pan over medium heat. Using a large ice cream scoop or 1/3 cup measuring cup, pour the batter into the pan, spreading the pancakes slightly with a silicone spatula or back of a spoon.
Cook for 4-5 minutes, until the pancakes begin to rise and puff up and the tops look almost completely dry (the bottom should be lightly browned). Gently flip the pancakes and cook another 3-4 minutes. Keep the prepared pancakes warm as you continue to use all the batter in this way. Makes 6-8 pancakes. May be frozen.
Hope everyone had a great weekend! Mine was filled with about 200 exams to mark. . . luckily, there were also some wonderful eats (see below), including more salad dressing made with my Nutra-Vege entirely animal-free Omega 3 oil. I’m so glad that you all seem as excited about it as I am (even those of you in the US who couldn’t enter the contest–so sorry! But the next one will be worldwide.).
I’ve chosen three winners at random, who will each receive a bottle of the oil. If your name is on this list, please contact me at dietdessertdogsATgmailDOTcom with your full name and mailing address so I can get your oil out to you asap! (If I don’t hear from you within a week, I’ll choose another winner).
And the winners are. . . .
TERRI! Terri said, “Trying to get in lots of omega 3s before we start trying to get preggo!” (Best of luck with it!)
LAUREL ALANNA McBRINE! Laurel wrote, “Went to Ascenta – learned that the conversion ratio is way better than flax and less calories/cost since one bottle of NutraVege equals FOUR bottles of flax oil!” I was really impressed with that fact, too!
JACQUI! Here’s Jacqui’s comment: “I would love to try the Nutra-vege! I am just starting to transition to a vegan diet (slowly) and am needing a vegan option for Omega 3 after my current is gone!” I think you’ll love this option, Jacqui, and it’s 100% vegan.
Congrats to all three of you!
“That’s great for the winners, Mum! And you know that we also like NutraVege, –dogs can eat vegan food, too!”
“Gulp! But we’ll still get our peanut butter treats, right, Elsie?”
(No worries, Chaser. You will still get your favorite PB treats. )
And for everyone else, here’s a little consolation prize I’ll serve up in my next post:
Quite possibly the lightest, fluffiest pancakes I’ve ever made!
I gasped a little when I wrote that date up there in this post’s title–so close to the end of August, already?? It’s hard to believe how quickly the summer has whizzed by here in Toronto. Well, we’ve still got lots of warm weather left before winter, so I plan to take full advantage–by not cooking, or cooking quick and easy dishes. And based on last week’s Wellness Weekend contributions, many of you feel the same way!
Just look at these amazing dishes, my top picks from last week’s array of colorful, flavorful and quick-to-prepare contributions:
Thank you to every one of you who’s played along by submitting your recipes! I love seeing what you all make each week.
Please join us this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight throughout the summer.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page.
Please link the post with your recipe, NOT your blog’s home page.
You may submit more than one recipe, but please follow the guidelines for each one individually.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients
Anything almost entirely artificial (ie, most boxed mixes, fast food, unnaturally colored cereals or other foods, etc.)
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey)
“Hey! Why was my entry removed?”
The major reason entries are removed is because they don’t adhere to the guidelines: either they contain ingredients that aren’t listed here, or they are a re-post of a blog entry that is more than one week old. If you render the recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason is because the link leads to an advertisement or a business blog. Please read the guidelines before posting!
If you’ve been reading this blog for a while, you likely know a few things about me already: I adore my Girls (and you’re not too shabby, either, HH); I abhor winter and all its accoutrements (and–*sob*–it is just around the corner!); though it’s been many years, I still harbor resentment toward Rocker Guy (he of the black leather pants); I’m a proud Canadian (who dreams of visiting Australia and being on The Ellen Show); and I love chocolate.
Let me elaborate on that last one a bit: I like vanilla. I really enjoy mint. And I even sometimes crave coconut.
But I love chocolate.
In fact, I’m even a little afraid to do a search on the word “chocolate” on this blog–it most likely features in all of my posts, somewhere or other. Well, maybe not the dog ones. Dogs aren’t allowed to eat chocolate. But wait, since I just told you they’re not allowed to eat chocolate, I guess that counts as mentioning chocolate, doesn’t it? And by mentioning chocolate, that qualifies as being featured on this blog post, too, doesn’t it? Even though, of course, those particular posts wouldn’t necessarily mean that I was cooking with chocolate, no; but the mere mention– (“Zip it, Mum. We get it: you like chocolate. Now, forget about that canine poison and give us some of this carob fudge instead, would you please?”)
Ahem. Well, I do realize I get pretty worked up about chocolate. My favorite all-time food (and I still imagine this to be the case, even though I haven’t had any in over a decade) is milk chocolate. Next up is anything chocolate-flavored, such as buttercream frosting, cake, cupcakes, cookies, etc. The only chocolate-based food I wasn’t too fond of, until recently, was chocolate ice cream.
Not fond of chocolate ice cream?? Are you mad, woman? (The answer to that question may indeed be, “yes,” but it has nothing to do with the ice cream.).
Leaving my mental state aside, I wasn’t even a fan of ice cream at all until I started the ACD. It’s amazing how having to cut out most grains will shift your dessert allegiance from cake and cookies to pudding, fruit-based treats, fudge, and ice cream. No matter; ACD-friendly, gluten free, sugar free, vegan ice cream is the Bomb!
And since I seem to be on an ice cream roll these days after perfecting that Caramel Ice Cream I posted about last week, I decided to go a step further and attempt an ACD-friendly chocolate ice cream.
Really, today’s recipe is just chocolate ice cream on a stick. Very firm chocolate ice cream, but chocolate ice cream nonetheless. I first learned to love fudgsicles (and, by extension, chocolate ice cream) in my twenties when I was in my “Weight Watchers” phase (technically, “Weight Watchers for the Fifth Time” phase). Along with my Weight Watchers Mousse for dinner, I remember being thrilled to discover diet Fudgesicles–”with only 60 calories each!” On nights when I really craved something sweet and chocolatey, I’d crack open the box of the frozen treats and savor one (okay–so, five).
I have no idea how many calories these babies provide–I stopped counting calories years ago–but I can tell you, I liked them a whole lot more than the diet Fudgesicles of yore. Dipped in chocolate, they make a fantastically decadent-tasting treat. The HH raved over the combination of bittersweet chocolate coating and thick, creamy, pillowy chocolate interior. In creating these, I also discovered that I much prefer the raw cacao powder (versus unsweetened cocoa powder) in the base here, as its slightly fruity undertones–along with both pear and avocado–results in one of the richest ice cream bases you’ve ever encountered, yet one that maintains its creaminess even when solid. (I’m limiting my consumption to one at a time these days, however.)
Of course, if you prefer to enjoy the mixture as regular ice cream, simply freeze the base in smaller portions and then use my “no ice cream maker required” method for almost-instant chocolate gratification. Or, instead of freezing, just pour the freshly mixed base into your regular ice cream maker, following manufacturer’s directions. The same chocolate coating can be drizzled on top for a wonderful “instant chocolate shell.”
However you serve these up, they offer an unmitigated hit of chocolate. Which is exactly what I’d like. . . pretty much any time at all.
These chocolate-coated fudgesicles are a classic summer treat. If you prefer ice cream, simply skip the sticks and pour into your ice cream maker, or else freeze and then cut the frozen mixture into chunks before creating softserve in your food processor, using the method described below. You can top with the chocolate coating later–or not–as you like.
For the fudgesicles (this also makes great ice cream; see directions below):
2 cups (480 ml) full-fat canned coconut milk (I use Thai Kitchen)
2/3 cup (160 ml) unsweetened plain or vanilla almond, soy or coconut milk (in a carton)
1/2 cup (120 ml) raw cacao powder, to your taste (regular cocoa is okay, but might require more sweetener)
1/2 cup (120 ml) pear purée (can be fresh or frozen)
1 medium just-ripe avocado, peeled and pitted (be sure it’s not over ripe!)
Set out 12-15 popsicle molds. (For ice cream, set 12 silicone muffin liners in a muffin pan or line a 9-inch (22.5 cm) square pan with plastic wrap and set aside.)
Make the Fudgesicles (or ice cream): Place all ingredients in a blender and blend until perfectly smooth and creamy. Pour into the popsicle molds, insert the sticks and allow to freeze completely, 6 hours to overnight. (For ice cream, divide the mixture evenly among the muffin liners or pour into the pan. Freeze until firm (3-5 hours), then peel off the liners and place the “muffins” in a plastic ziploc bag in the freezer until ready to use. For the pan, invert onto a cutting board, cut into 9 squares, and place the squares in a ziploc bag until ready to use.)
Once your fudgesicles are frozen, make the coating: Place all coating ingredients in a small, heavy-bottomed pot and heat over lowest possible heat, stirring constantly, until almost melted. Remove from heat, allow to sit 30 seconds, then stir again until all the chocolate is melted. Allow to cool at least 10 minutes before using.
To coat the fudgesicles: Set two soup bowls side by side on your counter. Working with one fudgesicle at a time, hold the fudgesicle over one of the bowls and pour the chocolate evenly over it, rotating the fudgesicle so all sides are coated, allowing any excess chocolate to fall into the bowl under the fudgesicle. Turn it upside down briefly to allow any excess chocolate to drip off, then hold right side up until the chocolate has hardened. Once hard, place the fudgesicle back in the freezer (I kept them all on a plate until they were all prepared, then put them all in a large plastic container).
Scrape all the chocolate sauce into one bowl. Repeat with another fudgesicle, holding this one over the empty bowl, allowing excess chocolate sauce to drip into the bowl under the fudgesicle. Keep scraping all the chocolate into one bowl in order to pour it onto the fudgesicle over the other, empty, bowl. By the time you reach the last fudgesicle, you may need to spread the chocolate directly onto it using a spatula or the back of a spoon as you may not have enough to pour. In that case, you can spread and then drizzle fancy designs with the leftovers (as in the photo, below). Makes 12-15 fudgesicles. Will keep, frozen in a covered container, up to 2 weeks.
[As I mentioned last time, I'm thrilled beyond words that my cookbook, Sweet Freedom, is one of only three cookbooks recommended on Ellen DeGeneres's new "Going Vegan with Ellen" page! If you've had success with the recipes or if you have the book and like it, please hop over and leave a comment to let Ellen know as well!]
There’s just enough time to squeeze in one more summer giveaway before we all head back to the city from the cottage, back to school from the parks and beaches, back to work from our holidays, or just back to autumn after the long, lazy, delightful days of summer–so how could I resist? Besides, with autumn in the air in these parts (the mornings are already feeling a wee bit chilly), I needed something to cheer me up!
These days, the importance for Omega 3s, those essential fatty acids (EFAs) that we can only acquire from foods (our body can’t make them) is being emphasized all over the media and the supermarket aisles. EFAs are even added to foods in which they’d never appear naturally (such as orange juice), in what seems to me a pseudo-GMO fashion. And everyone is concerned about how to get their fill.
When I was in nutrition school back in the early 2000s, hardly anyone had even heard of Omega 3s. In class, we learned that the best sources for EFAs were salmon, walnuts, and flax seeds. Our teachers advised us to consume at least 1-2 teaspoons (10 ml) of the stuff a day. And the product they recommended most often to ensure we achieved our daily quota was fish oil.
For couple of years after school ended, I forced myself to take my fish oil daily, despite the fact that I was entirely unhappy with its source; further, the “lemon flavor” never really tasted like lemon to me, and I had a hard time swallowing it (literally). I tried mixing it in smoothies, but found that the flavor simply overpowered the smoothie. Finally, I determined to stop taking it when I cut other animal products out completely, and I turned to walnuts, flax and, later on, chia seeds for my Omega 3s.
Well, imagine my surprise when I learned that there’s a totally vegan Omega 3 oil out there, and one that is derived from plant and algae sources! When I was contacted by Kristine from Ascenta Health to see whether I was interested in reviewing their vegan Omega 3 oil, I was most surprised to discover that the company for which she worked was the same one that made NutraSea! The product she offered me was a vegan counterpart, called NutraVege.
I agreed to try the oil, making no promises. The bottle arrived a few days later, and I set up my station by the sink: open bottle in one hand, teaspoon in the other, full glass of water to drown out the taste on the counter. I poured; I slid the spoon into my mouth; I swallowed and grabbed the glass.
And then–the strangest thing happened! There was no need to drink. No need to mask the flavor at all, in fact, because it was actually extremely pleasant! The oil is smooth and clear with a subtle citrus note that lingers for a few seconds. In fact, the taste was so pleasant that I felt I could happily incorporate the oil into my recipes, though honestly, you can eat this stuff entirely on its own.
First I added some to a smoothie (this one has kale, cucumber, lettuce, plum, cinnamon, and coconut water):
As I suspected, it was dee-licious!
Next, I made this fantastic salad based on a recipe from Nava Atlas’s VegKitchen, subbing part of the oil with NutraVege. The addition of a citrus boost worked beautifully with the lime-based dressing. (You could also simply use olive oil for the dressing if you don’t have the NutraVege at home, of course).
Apart from its lovely flavor, NutraVege is also a powerful source of Omega 3s for vegans (with 20 times more DHA than flax, according to their website). One of the problems with plant-based sources of Omega-3s is that they don’t readily convert to DHA (those with low thyroid function, for instance, have a hard time with flax-based Omega 3s), but since NutraVege is derived from the Echium plantagineum plant (I had never heard of it before, either!), its source is readily converted and so offers a great alternative to fish-based oils. And the Algal DHA it contains is identical to that found in fish, since it’s actually the source eaten by the fish to provide their own DHA. (The company also provides a neat little chart comparing their oil to flax oil in terms of both cost and effectiveness. Take a look for more info.).
I was so thrilled with the sample, in fact, that I wrote back to Kristine and I askedher if I could give some away to one of you! She graciously agreed and then offered not one, not two, but three prizes to lucky DDD readers!
So if you’d like to win a bottle of Nutra-Vege of your very own, here’s all you have to do:
1) Live in Canada (so sorry, US friends–this is one giveaway restricted to Canada. I promise the next one will be open to everyone!).
2) Leave a Commenton this post telling me why you’d like to try it.
3) For extra entries, check out the Ascenta website and tell me one interesting fact you found there; follow @Ascenta_Health on twitter; tweet about the giveaway (using @rickiheller so I see it); ”like” Diet, Dessert and Dogs on Facebook and leave a comment on the wall; follow me on twitter and send me a tweet to @rickiheller; blog about this with a link back to this page; post about it on Facebook and link to Diet, Dessert and Dogs either here or on Facebook. For each of these, please come back here and leave a separate comment so I know you did so.
I’m really excited to have a healthy, delicious and vegan alternative to fish oils available for a great boost of Omega 3s and 6s. Now it’s easy to obtain all your essential fatty acids without animal products!
The giveaway will remain open until Friday, August 19th at midnight. I’ll then choose three winners at random and post their names by Monday. Please be sure to come back on Monday and check whether or not you’ve won! If I don’t hear from the winners within a week of announcing them, I’ll choose new winner(s).
Good luck, everyone!
And if you’d like to try that amazing salad, here ‘s the recipe.
Raw Sweet Potato and Greens Slaw (suitable for ACD all stages)
The minute I saw the recipe for Raw Sweet Potato and Cabbage Salad on Nava Atlas’s VegKitchen, I knew I had to try it. Grated raw sweet potato is perfect alongside these hearty shredded greens. I recombined Nava’s original ingredients in the blender for a creamy version of her dressing.
1/2 large sweet potato, peeled and grated
2 cups (480 ml) very thinly sliced dark leafy greens (I used a mix of chard and kale)
2 green onions, thinly sliced
1/2 cup (120 ml) fresh cilantro
heaping 1/4 cup (70 ml) raw cashews
1 Tbsp (15 ml) extra virgin olive oil or avocado oil, preferably organic
2 tsp (10 ml) Nutra-Vege Omega 3 oil (or use more olive/avocado oil)
1/2-1 tsp (2.5-5 ml) dried chili flakes, to your taste
Place the sweet potato, greens and green onion in a salad bowl and toss to distribute evenly. Set aside.
In a blender, combine the remaining ingredients. Blend until smooth (you may need to add 1-2 Tbsp/15-30 ml water to achieve a pourable consistency).
Pour the dressing over the salad in the bowl and toss to coat well. Allow to sit for 20-30 minutes to allow the greens to soften a bit and for the flavors to blend. Makes 4-6 servings. Keep, covered in the refrigerator, up to 2 days.
And don’t forget: you can still submit your healthy recipe to this week’s Wellness Weekend, until midnight tomorrow (Monday)!
I hope everyone is taking full advantage of summer weather here in the northern hemisphere–it’s been amazing here in Toronto! And it sure seems as if you are all making good use of the summer produce before it’s all gone. There were loads of fabulous fresh recipes in last week’s roundup. And I was pleased to see a great mix of raw and cooked.
Thanks again to everyone who contributed or stopped by! :D
Please join us this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight throughout the summer.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page.
Please link the post with your recipe, NOT your blog’s home page.
You may submit more than one recipe, but please follow the guidelines for each one individually.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients
Anything almost entirely artificial (ie, most boxed mixes, fast food, unnaturally colored cereals or other foods, etc.)
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey)
“Hey! Why was my entry removed?”
The major reason entries are removed is because they don’t adhere to the guidelines: either they contain ingredients that aren’t listed here, or they are a re-post of a blog entry that is more than one week old. If you render the recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe. Another reason is because the link leads to an advertisement or a business blog. Please read the guidelines before posting!
The other evening, my friend Eternal Optimist and I went to see a movie (Friends with Benefits–surprisingly enjoyable, and I even liked Justin Timberlake in it!). We both love watching the trailers before the film, but what struck us this time was how many of them were actually promoting remakes of old movies. First was Planet of the Apes(okay, technically a prequel), followed by Straw Dogs. Even the main attraction itself was sort of a remake (of When Harry Met Sally–oh, and pretty much every rom-com ever written). It got me thinking about the concept of remakes in general: you know, those revised, updated versions of established classics.
For instance, did you know that the movie King Kong has been made at least three times (seven if you count all the sequels and “Sons of–”)? Dracula: seven times (not to mention and entire page on Wikipedia devoted to spinoffs and related films). Invasion of the Body Snatchers: five times. Heck, even Freaky Friday has had two remakes! And (in my humble opinion), each remake is just slightly less effective, less interesting, less engaging than the previous version.
I feel the same way about books made into movies, for the most part. How many times have you read a book, then seen the movie, only to be bitterly disappointed? (Though I must admit I’m really looking forward to The Helpon the big screen; and most people would agree that The Godfather was a better film than novel). With novels, imagination allows for any manner of individual, idiosyncratic characters, appearances, voices, and so on. When you see a movie, it’s all distilled into one face, one voice, one set of mannerisms–there’s no way you can envision anything that isn’t already right in front of you.
I have noticed that certain things, however, do improve with a little revision. In the past, when I lectured at the college where I teach, I’d sometimes have to present the same course to three different groups of students. Each time I delivered the material, I’d think of a new detail to add, or an additional example to illustrate a point. By the third class, I was really rocking, and those students always received the most detailed, most engaging lecture of the three. Similarly, working on refining a recipe usually leads to improvements each time you “remake” it.
When I switched to a gluten-free diet back in March 2009, it seemed a little overwhelming to create tasty foods I could eat. Back then, it never entered my mind to “remake” any of the original recipes on this blog. Eventually, once I was familiar with gluten free flours and low glycemic sweeteners, I began to play with some of the recipes in my cookbook, Sweet Freedom(and by the way–did you happen to notice who included my book in her “Going Vegan with Ellen” website?! Whooooopeeeee!!). I’ve now re-made the Butterscotch Blondies, Fluffy Fruited Pancakes, Cinnamon-Walnut Coffee Cake, Chocolate Chip Cookies, Seed Jumble Cookies, and a few others using my all-purpose gluten-free flour mix in place of the spelt, and every one has come out great!
My sweet successes led me to experiment with other flour-heavy recipes as well, just to see what I could make of them. Last week, I remembered these Chinese Scallion Pancakes, one of the most popular recipes on the blog (and one that the HH and I absolutely adored back in the days when we would meet for lunch during the workweek). What if I could re-create those pancakes to taste just as appetizing as the original? What if we didn’t need to frequent a restaurant to enjoy some chewy, salty, green onion-y flatbreads with our lunch? What if I suddenly lost 15 pounds and had perfectly toned triceps (oops, sorry; wrong fantasy there). What if–??
And so, I give you gluten free Chinese Scallion Pancakes. I have to admit that the process was much easier than even I anticipated; I simply subbed a mix of all purpose flour and sweet rice flour (also called glutenous rice flour) for the spelt, and–presto–the recipe worked perfectly the very first time! I’ve since made these two more times (just to be sure the recipe works, you understand) and they’ve come out beautifully both times. The exterior is browned and crisp; the interior is moist, delightfully chewy, with the murmur of caramelized green onion strewn here and there. Great on their own, or with a spread or dip of your choice.
Now, if only I can figure out how to remake my triceps . . .
Gluten Free Chinese Scallion Pancakes
suitable for ACD Stage 3 and beyond
These pancakes are a perfect accompaniment for Sunday brunch, to sop up some rich Onion Gravy with your next nut roast or veggie burger, or all on their own as a snack. The combination of chewy, salty and bready will have you hooked in no time!
2-3 Tbsp (30-45 ml) extra virgin olive oil or melted coconut oil, preferably organic
1/2 tsp fine or coarse sea salt
1/2 tsp pepper, optional
6 green onions, white and light green parts
Sift the flour and xanthan gum into a bowl and whisk to combine well. Add the water slowly, mixing as you go, until you have a very soft dough (use a touch more or less water, as necessary). Form the dough into a ball and cover with a damp cloth; let rest for 15-20 minutes.
Flour a large work surface thoroughly with more all-purpose flour, and place the ball in the center of it; dust the top with more flour. Roll out to a disk of around 12-14 inches (30-35.5 cm), dusting with more flour as needed to prevent sticking. Brush lightly with about 1-1/2 Tbsp (22.5 ml) of the oil, then sprinkle with salt (and pepper, if using). Scatter the green onions evenly over top.
Roll up the dough tightly to form a long roll. Cut the roll in half and pinch the ends closed as best you can. Stand each roll on its cut end and push down to create two patties (or disks).
Working with one disk at a time, roll it out the floured surface (use more flour as needed), moving outward from the center. Make a round about 7 inches (18 cm) wide.
Heat a nonstick skillet over medium heat and brush lightly with the oil. Gently transfer the disk to the pan, and then brush the top of the dough with more oil. Cook 4-5 minutes, until the bottom is browned in spots. Gently flip the pancake and cook the other side another 3-4 minutes. Slide the pancake onto a plate (cover with a clean cloth, if desired, to keep it warm while you cook the second pancake). Repeat the procedure with the second dough patty, rolling it, brushing with oil, and cooking in the same way.
Cut each pancake into 4 pieces and serve immediately. Makes 2 large cakes, or 4 servings. Best eaten fresh, but if you have leftovers, wrap tightly in plastic and store in the refrigerator. Reheat in a 350F (180C) oven for about 10 minutes to serve.
