First: Thanks to everyone who entered the Desserts without Compromise giveaway over the weekend! I’m delighted by the positive response and will be announcing the winners later today (once I choose the names). If you’d like to purchase a copy of the book, the introductory sale is on until the end of the month–you can purchase either ebook at a discount, or save even more if you buy the package of both together! Check here for details.
And now, before I get to today’s recipe, I thought it would be a good time to paraphrase Oprah (because, really, is there ever a bad time to paraphrase Oprah?). And this is what I want to say:
Mothers, I Salute You.
As someone who has never had the experience of motherhood, I can only guess at what it is like. But this past weekend, I had a teeny glimpse. You see, after an ostensibly normal Friday, the HH and I were sitting enjoying dinner (a fabulous raw kale salad with tangy dill dressing) when Elsie limped into the room. Well, perhaps “limped” isn’t quite the correct term; it was more like “writhed in or agony” or “seized with exquisite pain.” You see, the poor furry girl appeared to have lost the entire use of her back leg–she could not even touch the tip of her paw to the floor, her leg hanging like a cracked branch on a lightning-struck tree as she hobbled over to where we were (pain or not, she wasn’t going to miss out on post-prandial leftovers) on three legs.
How had this happened? More importantly, how had I let this happen? I was racked with guilt. Had I overtaxed her with our extra-long walk that afternoon? Had she stepped on a piece of rusty metal when romping in the pond with Chaser? Had I somehow missed a shard of broken glass on the sidewalk?
But it wasn’t my guilt that I associate with motherhood, no, no! It was the heart-wrenching, excruciating torment I experienced at watching my beloved girl suffer. The helplessness to relieve her pain felt unbearable. It was like the anticipation of knowing your finger is headed right toward the whirring blade of the meat slicer as you slide uncontrollably across the floor. Like having to walk across a vat of deadly scorpions. Like being forced to watch every single Julia Roberts film ever made, in a sadistic marathon session without any intermission (okay, maybe I’m exaggerating; the Julia Roberts thing isn’t quite the same degree of torture as the other two. I mean, you can still live without a finger, right?)
I felt so bad for the poor thing, in fact, that I badgered the HH into carrying her up and down the stairs every time she had to go outside, for the remainder of the day. All this while Elsie, oblivious to the pathos of her situation, soldiered on as if she had always had only three good legs. I, on the other hand, was a whimpering mess. And so, I reiterate: Mothers, I Salute You.
(In the end, we rushed her to the vet first thing Saturday morning and found out she had somehow torn a ligament. Two weeks of pillow rest should repair it. Now we just have to convince Chaser to leave her alone that long.)
She may be stoic, but poor Elsie does seem a bit depressed about it all, too:
“Sigh. Mum, why do I have to stay here at home while Chaser gets to go play in the rain? And why am I so accident-prone?”
I decided to stay indoors and keep my furry Girl company while the HH took Chaser for a trail-walk. Thinking about how to use up the last of our mint (and contribute another dish to this month’s SOS Kitchen Challenge, which continues until the end of the month) led me to Thai rice paper rolls.
Many moons ago during our first year as a couple, the HH and I took a Thai cooking class together. How do I know it was our first year together? The HH agreed to take a cooking class with me. (A guy is never more willing to do “chick” things than during the first few months of a relationship). Anyway, we made a whole bunch of stuff I’ll probably never eat again–Coconut, Ginger and Chicken soup; Red Curry Chicken; Pad Thai–but one thing I do remember is the raw rice paper spring rolls. Man, were they good. And the beauty of the dish was that (a) they were incredibly quick and easy to make; and (b) you could fill them with pretty much anything you liked.
I was transported back to the memory of that evening a few days ago when I came upon Cheryl’s post on these tasty rolls. I decided immediately to concoct the rolls again and, in the process, “adopt” Cheryl (whose blog is Gluten Free Goodness, full of healthy GF recipes and Cheryl’s upbeat approach to better health) for the monthly Adopt a Gluten-Free Blogger event. The event asks you to choose a GF blogger and reproduce at least one of their recipes. This month, Shirley of Gluten Free Easily is the host.
I did my rolls ever so slightly differently from Cheryl’s, omitting both the napa cabbage and the sprouts, and using rice vermicelli as a filler instead. But really, you could add pretty much any chopped veggies or fillers you like (my favorite combo would be strips of tofu, shredded carrot, red pepper, rice vermicelli, with a touch of cilantro, basil and mint) as long as they can be cut into matchsticks or grated and rolled into the wraps.
As Cheryl points out, the method is actually pretty simple once you get the hang of it. I found that setting out all the ingredients and a bowl of warm water before starting the process was essential for success. I dipped my rice paper wrappers for only about 8 seconds, then allowed excess water to drip off before rolling them. The wrappers then absorbed a bit more of the surface water as they were being rolled, resulting in a final texture that was perfect.
I also figured out how to create pretty patterns with the cilantro, mint or basil leaves; simply lay them down first against the wrappers, then top with your rice vermicelli before piling on the other ingredients. This creates a white “background” for the leaves. Easy, and impressive! These would make great appetizers or a first course for a Thai meal.
For Cheryl’s original recipe and method, see her post here. I served mine with an almond-butter based dipping sauce, based on the one from the ReBar restaurant (recipe here), using almond butter instead of peanut butter, Bragg’s instead of soy sauce, and stevia instead of honey.
Thanks, Cheryl, for the inspiration! The rolls made a satisfying, simple and speedy lunch. (“Mum, you know it’s not nice to mention ‘speedy’ when I’m pillow-ridden like this. But I’d be happy to help you clean up that almond sauce, if you like.”)
[A quick note and special request: The VegNews Awards polls for 2010 are open! If you like Diet, Dessert and Dogs or my cookbook, Sweet Freedom, please head to the site and add them to their lists! You can nominate me for the blog, cookbook author or tweeter categories. How great would it be for an allergy-friendly, whole foods site to top their lists? (And guess what? Ms. Ellen is already nominated! I sense that a meeting will be coming about somehow. . . ) Your support is much appreciated, everyone!]
[Simple to make, delicious to eat: red lentil pâté]
The first time I purchased an ebook from Christy Morgan (aka The Blissful Chef), all I really knew about her was (a) she lived in LA; and (b) she cooked according to macrobiotic principles. Well, since I’d studied the macrobiotic diet in nutrition school, I knew it meshed very well with my own food philosophy and even the anti-candida diet (ACD), as it focuses on whole and local ingredients and traditional preparation methods. And as someone who’s been pining to return to LA (especially on The Ellen Show!) since my last visit there when I was 17, I was pleased to know that fact about Christy, too.
A few weeks ago, I bought the most recent in the “Cooking with the Seasons” series for summer. This is the second in a series of Christy’s ebooks that present recipes geared specifically toward each season. In this ebook, Christy talks a bit about how summer is the “fire” season and why it makes sense to prepare foods that are fresh, mostly raw, quick and easy–to avoid the heat of the kitchen and preserve our energies for other activities during the warm weather. She also discusses her approach to cooking, which she describes as “macrobiotic, vegan, raw fusion.” The sixteen recipes in the ebook reflect that philosophy as well.
The first thing that struck me as I browsed through the recipes was that were so many in it I could eat–with no (or very little) adjustment. Whole foods, low fat, easy preparation and nothing processed–these are the kinds of recipes that fit perfectly with someone on the ACD!
I decided to plunge right in with the ”Red Lentil Pâté with Cashews,” a quick and easy spread that’s perfect to serve to guests or for a light dinner. This is a lovely appetizer with a light texture that’s quite different from the rich, nut-heavy spreads that are more commonly served as vegan pâtés; in keeping with the light summer theme, this recipe has no added fat (though the cashews do add some, of course).
I adored this pâté. It works beautifully as a finger food or even–as I found myself snacking on it–straight from a spoon. The preparation is super-simple (though you do need some time to let the mixture boil down). I was skeptical at first about the amount of curry powder in this–it’s a full tablespoon–but once the mixture cooks up and the lentils begin to soften and dissolve, the final balance of seasoning is perfect. Once cold, the mixture firmed up beautifully as well.
Serve this on crackers, as I did, or slice a thick block to have between slices of hearty bread, with some lettuce and sprouts for a great summer sandwich.
Next up was the “Fresh Herb Salad with White Peaches.” Again, the ingredient list was mostly fresh, whole fruit and vegetables with flavorful fresh herbs as garnish. The combination of peaches, greens, and just-picked herbs sounded fantastic to me, and a great way to use seasonal produce and some of the lovely basil from my garden. Although I couldn’t find white peaches, the final result with conventional fruit was strikingly colorful and vibrant, like a festive float at a summer celebration:
[Fresh Herb Salad with White Peaches--and this is anunretouched photo; the colors really are this intense!]
Finally, I cooked up the “Garden Fresh Millet Quinoa” for dinner; I knew I couldn’t go wrong with two of my favorite grains. Another quick and simple preparation resulted in a light, flavorful dish that was so much more than the sum of its parts. A mélange of colors, flavors and textures contribute to a filling and satisfying meal that both the HH and I enjoyed immensely.
With other recipes like “Heirloom Tomato Bruschetta,” “Creamy Tomato Basil Bisque,” “Kale with Lemon Miso Dressing,” “Summertime Succotash,” or “Mixed-Berry Couscous Cake,” the book offers tasty, fresh ways to use your summer produce and stay cool in the kitchen. And at only $4.99 per book (or $7.99 for both!), Cooking with the Seasons: Summer is a great find.
To provide a sample of the book’s recipes, Christy has graciously allowed me to reprint the Red Lentil Pâté with Cashews. If you enjoy lentil curry, you’ll love this.
This is a light spread and one that tastes equally good cold or slightly warm.
1/4 cup (60 ml) filtered water or broth (I used vegetable broth)
1 carrot, diced
1 celery stalk, diced
1 Tbsp (15 ml) curry powder (I used mild)
1 Tbsp (15 ml) dried coriander
pinch fine sea salt
1 Tbsp (15 ml) minced ginger
1 cup (240 ml) red lentils, washed and picked over
3 cups (720 ml) filtered water (I used vegetable broth)
1 Tbsp (15 ml) tamari (I used Braggs aminos)
1/2 cup (120 ml) lightly toasted cashews, chopped
fresh cilantro, for garnish
Heat the 1/4 cup (60 ml) water in a medium saucepan over medium-high flame. When the water starts to sizzle, sauté the veggies, spices, ginger and salt for a few minutes. Add the 3 cups (720 ml) water or broth and lentils to the pot and bring to a boil. Lower heat, cover, and simmer, stirring occasionally, until smooth, about 30 minutes. Stir in the tamari and cashews and keep stirring, scraping the bottom of the pot as necessary to avoid scorching, until the mixture becomes very thick and paste-like (this took me another 20-30 minutes).
Place the mixture in a loaf pan, bowl, or decorative dish and let sit at least 15 minutes to cool and firm up (I refrigerated mine for a few hours). Serve garnished with cilantro, with crackers for spreading. Will keep, covered, in the refrigerator up to 3 days.
On my hectic workday mornings, I love thee all stirred up and blended in a smoothie.
I love thee when I crave something snacky, all coated in a cheezy sauce. And, I have no doubt, I shall but love thee even better after dehydrating.
Yes, there are infinte ways to enjoy kale, and I never tire of the frilly, flirty, leafy green chameleon. Kale is the Meryl Streep of green leafy vegetables; you can dress it up in an endless number of guises, it easily takes on the accent of any country on the globe, it’s comfortable exhibiting countless incarnations–but underneath it all, it’s still essentially the same, every time.
Kale brings to mind my friend Babe’s mother, who used to pad from bedroom to bedroom each night as she tucked in each of her four children. After pulling up the covers and smoothing her child’s hair, she’d lean over and whisper, “I love you the most.” That’s how I feel about kale. No matter what the meal, no matter how it’s prepared, that’s the one I love the most.
And now, there’s a new favorite kale in town! As a subscriber to the McDougall newsletter, I came across this salad recipe tucked inobtrusively behind the savory lentil spread, spicy garbanzo pinwheels, and balsamic strawberry dressing this month. What appears at first a mild-mannered, simple and uncomplicated dish belies the underlying complexity and subtle layering of flavors in this recipe. And once again, the dressing is the true star of the salad. It’s so good that The HH and I ate an entire head of kale this way!
I’m thrilled to have another raw kale salad to recommend. It’s so quick and easy, it’s crazy simple. A perfect way to add fresh greens to your meal–or make it the meal itself, as we did.
Just like a great poem, this one’s destined to become a classic.
After polishing off the entire bowl, it occurred to me that the kale would have been spectacular if spread on a teflex sheet and popped in a dehydrator (or cookie sheet and low-temperature oven) to make my own kale chips. I’m saving that for next time (but let me know if you try it!).
For the salad:
1 head of curly green kale, washed, dried and stems removed
For the dressing:
1/2 cup (120 ml) raw or regular natural smooth almond butter
1/2 cup (120 ml) water
2 Tbsp (30 ml) freshly squeezed lime juice (about one lime)
1-2 cloves garlic, minced, to your taste
about 1/2 inch (1.5 cm) piece ginger, peeled and minced
5 drops plain liquid stevia
1/4 tsp (1.5 ml) red pepper flakes
2 Tbsp (30 ml) sesame seeds, raw or lightly toasted
Finely chop the kale and place in a large bowl.
In a smaller bowl, whisk together the remaining ingredients except for sesame seeds. Pour the mixture over the kale and toss well to coat. Sprinkle with sesame seeds and serve. Makes 4-6 side servings or 2 main course servings.
Remember that first blush of new love, those early days when you were still keen to learn every little thing about your sweetheart? A casual glance around the back yard revealed the emerald hue of the grass, the red of the tomato plants, the coral of the peonies all mysteriously so much sharper and more intense, as if your world had suddenly graduated to HD. The woman at the A & P checkout was actually friendly for once, even smiling when she returned your change. Even your office cubicle, previously no more than a cramped, beige, barren receptacle, seemed to brighten a little, become a source of personal pride and production.
Ah, the unblemished enthusiasm of a new relationship, when you were still willing to do almost anything to please your partner. You want to go see the movie 10,000 BC? Sure, I’d love to, I’ve always been a huge fan of big game hunting! There’s an exhibit at the Science Center on “The Demographics of Star Trek: From Vulcan to Romulin and Beyond”? Well, count me in, I’m just fascinated by the mating habits of those pointy-eared dudes! Can we spend the weekend at my buddy Alfie’s helping him rebuild his 1972 Corvette engine? You betcha! Grease and metal–two of my favorite things!
In those early days, you would never dream of facing your beloved without having showered, shaved, or styled your hair. Mascara was meticulously applied; earrings carefully chosen to complement the pattern of your (new) skirt. And forays to Victoria’s Secret became a regular occurrence, so you could invest in frilly unmentionables you likely would never have glanced at otherwise (though I’m sorry, I could just never get behind the thong craze. Or get it behind me, either, for that matter).
Eventually, of course, you both relax and become accustomed to being together. Really, why bother with contacts the minute you leap out of bed, if you’re just reading the paper in your flannel robe at the kitchen table sipping coffee? And this old Counting Crows T-shirt is so much more comfy than those slippery, frilly babydolls, isn’t it? And let’s face it, cotton briefs just feel better under jeans. It’s the weekend–does it really matter if you walk the dogs in sweats and runners, or if you postpone that shower until after you’ve finished your gardening? You’re just going to sweat again, anyway.
Well, during those first starry-eyed few months of our relationship, before we both abandoned the faςade for good, the HH was still making an attempt to impress me. Um, let me rephrase that; it was probably more like during the first month or so that the HH was occasionally trying to impress me. Okay, maybe not a whole month. All right, fine; it was only once. But that one time was very impressive.
You see, the HH’s notion of “impressing me,” like his notion of everything else, was atypical. He isn’t one for flowers (which he has bought for me a total of two times in our 13 years together); or for giving me chocolates (twice); or jewelry (once). No, the HH’s concept of “how to impress a gal” was to cook for me. And, also characteristic of the HH, he went all out, planning a four-course dinner for me–and six guests.
I won’t get into the details, but suffice it to say that the “only” place he could buy his meat (this was during my physician-ordered “return to meat” phase, during my first candida cleanse; I’m smarter now) was the most expensive market in the city, and since he didn’t own any kitchen utensils or equipment, he bought them there, too, and since the recipe required a very expensive, French, red wine, he picked that up as well, and. . . 11 hours and a full week’s paycheck later, eight of us enjoyed a massive feast and hugely successful party that carried on until the single-digit hours of the morning.
The HH has never cooked since.
For my part, I felt I had to reciprocate. Throwing dinner parties in those heady days of my “social thirties” was no hardship, but I knew the dessert had to be spectacular. I happily put together a menu and spent the weekend cooking. And while I have no recollection of the main course that evening, I do recall that this salad kicked off the festivities, and became a repeated feature at parties all that summer. (Of course I remember the dessert as well: a towering concoction that was part meringue and part genoise, its strata stuck together with alternating layers of mocha buttercream and chocolate ganache, topped with handmade chocolate lace decorations and gold dragees. It made an incredibly impressive end to the meal–and breakfast the next morning).
In addition to being aesthetically appealing with its variety of shapes and colors, the salad offers a light yet satisfying first course or side dish. As we all know, it’s the dressing that “makes” a salad, and this one is magical. The jalapeno subtext underscores the fragrant, slightly sweet tarragon, all in tandem with the vibrant colors and textures of the veggies. You could probably sub almost any vegetables of your choice (I bet green beans and beets would go nicely), so feel free to change them up as you like.
About a week ago, I stumbled across the recipe on a wayward magazine page as I was leafing through my recipe folders. After a Proustian moment of salivating reverie, I decided to recreate the salad for dinner that night, grill or no grill.
As we sat across from each other at our unadorned kitchen table (the morning’s paper still piled off to the side), munching on the mélange of grilled veggies, herbs and seeds, the HH and I were momentarily transported back to that early summer of dinner parties and getting to know each other.
“I remember this one,” the HH remarked, a dreamy smile on his face. ”This salad is terrific.” I may have even detected the hint of a long-lost gleam in his eye.
He may have been sporting a three-day stubble and ragged college-era T-shirt; I may have been still wearing my workout gear and glasses (I don’t even own contacts any more); the salad may have been more work than we’re used to these days, but it was worth it.
“Yes,” I replied, smiling at my sweetheart. “I”d say it’s very impressive.”
A great dish to make for a BBQ or buffet table. With its rainbow mix of colors and fragrant fresh herb dressing, this salad has something to please everyone.
Salad:
1 each yellow and green zucchini
1 each sweet green and red pepper, cored
1 large carrot, peeled
1 large eggplant
1/3 cup (80 ml) extra virgin olive oil, preferably organic
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1/4 tsp (1 ml) each salt and pepper
1/4 cup (60 ml) sunflower seeds, lightly toasted
Dressing:
1 Tbsp (15 ml) chopped fresh tarragon leaves
1 Tbsp (15 ml) fresh lemon juice
1 Tbsp (15 ml) balsamic vinegar (for ACD: use apple cider vinegar)
5-8 drops plain liquid stevia, to taste
2 green onions, chopped
1 small clove garlic, minced
pinch each, fine sea salt and pepper
1/4 cup (60 ml) extra virgin olive oil, preferably organic
Cut both zucchini, both peppers, carrot and eggplant lengthwise into 1/2 inch (1 cm) thick slices. In a large bowl, whisk together the oil, garlic, jalapeno, salt and pepper; add vegetables and toss to coat.
Place vegetables, in batches, on greased grill over medium heat; close lid and cook, turning occasionally, for about 10 minutes or just until tender-crisp. Let cool on cutting board and then cut into 2 x 1/2 inch (5 x 1 cm) sticks. Set aside.
Prepare dresssing: In a large bowl, combine tarragon, lemon juice, vinegar, stevia, green onion, garlic, salt and pepper; gradually whisk in oil. Add vegetables and stir to coat. Serve sprinkled with sunflower seeds. Makes 6 servings. Will keep, covered, in refrigerator up to 2 days.
This month’s SOS (Sweet or Savory) Kitchen Challenge asked readers to whip up dishes with spinach, and wow, did you ever take on this challenge with gusto! We received a dozen fantastic, creative recipes to try that all highlight the super-healthy leafy green. And yes, a few desserts are included as well!
Thanks to everyone who entered the challenge this month. As always, if you’ve submitted a recipe and I forgot to include it here, please let me know asap so I can add it to the list.
Here’s what’s on the menu with spinach:
THE SAVORY CONTRIBUTIONS:
Our very first entry was from Janet at Taste Space (Toronto) –a colorful and delicious Quinoa and Butternut Squash Spinach Salad with Cranberry and Pear. Well, I think the title tells you everything you need to know–doesn’t that just sound delectable? This savory salad is also a bit sweet with the pear and cranberries. Suitable for gluten free, vegan, sugar free, egg free and dairy free diets.
Jacqueline of Tinned Tomatoes (Dundee, Scotland) offers up a great recipe for Spicy Spinach and Potato Curry adapted from a recipe she found in one huge tome of a cookbook. Her pics look great (and check out the gratuitious cuteness of her new baby, Cooper!) This recipe is suitable for gluten free, soy-free, vegan, and ACD diets (contains coconut milk).
Kiersten from Full of Beans (Charlotte, NC )’s vegan Coconut Curried Chickpeas and Spinach looks like the perfect quick weekday dinner. I love a good curry, and with chickpeas AND spinach, you can’t go wrong with this one! Vegan, soy-free, gluten free, ACD-friendly and otherwise nut-free.
A double savory whammy comes to us from Lisa of Vegan Cookbook Critic (Toronto). First up, Lisa created a quick and easy savory Avocado-Spinach Spread–just look at the deep emerald color of that dip!
She also “uncooked” some gorgeously green Spinach-Hemp Flatbreads on which to spread it. Unlike many other dehydrated flatbreads, these remain soft, perfect for sandwiches. These both are vegan, dairy free, gluten free, raw, and sugar free.
Mom at the Gluten-Free Edge (Georgetown, Texas) decided that her Spinach Mushroom Pie should undergo a vegan revamp for this month’s entry! This is her remake of a long-time favorite recipe, and it worked out beautifully. The recipe is gluten free and vegan.
Chaya from The Comfy Cook is back this month with a fabulous Oriental Rice Pizza. This savory dish is filled with veggies and is a snap to make with its rice-based crust. It’s gluten free, sugar free and dairy free.
Johanna of Green Gourmet Giraffe (Melbourne, Australia) offers a cheezy spinach-based soup this month with her Pumpkin, Bean and Spinach Soup. While the recipe itself looks delicious, half the fun of the recipe is Johanna’s recounting of the experimentation that led her to it. And doesn’t the concept of tofu croutons just sound fabulous?
Valerie of City Life Eats (Washington, DC) has created a Lemony Spinach Pepita Pesto. With a unique combination of ingredients, this pesto would be delicious on more than just pasta. It’s gluten free, vegan, nut free, sugar free and ACD-friendly.
Aubree Cherie, who blogs at Living Free (Kennett Square, PA), decided to move out of her usual spinach zone with these Almond Spinach Biscuits. A great savory biscuit with a hint of sweet (dried cranberries), these treats were gobbled up by her significant other in no time. Definitely a fun (and delicious) recipe. Gluten free, sugar free, vegan and ACD-friendly.
My event partner, Kim at Affairs of Living, cooked up a fabulous Creamy Spinach and Celeriac Soup for those days when you crave something rich and healthy at the same time. The recipe is vegan, gluten free, sugar free, ACD friendly, soy free and nut free.
My savory contribution this month is a Classic Tofu Quiche recipe that I’ve had for years but never thought to post. The millet crust helps to make it quick, easy, and delicious! It’s gluten free, sugar free and vegan.
THE SWEET CONTRIBUTIONS (Yes, even spinach has a sweet side!):
Rachel from My Munchable Musings (WA) treated us to two sweet recipes this month! First up are these Spring Picnic Cupcakes, her take on the classic Strawberry and Spinach Salad–in a sweet mini confection! She’s also included a great bit of additional history and nutritional information about spinach here. These are wheat free, sugar free and vegan.
Rachel also created these adorable Green Thumb Print Cookies, that are gluten free! I love how the strawberry sits perfectly in the thumb print–seriously yummy looking. These are gluten free, sugar free and vegan.
Kim’s second contribution this month is her Invisible Spinach Smoothie. While you may have enjoyed smoothies with spinach before, this quick and easy recipe contains another veggie that you might not expect. Vegan, ACD-friendly, gluten free.
Finally, my sweet contribution is this Green Monster Muffin. Based on the concept of green smoothies, these muffins offer up spinach in a slightly sweet, hearty breakfast baked good. I’ve used chopped apples, but you could add in raisins or even chocolate chips to the mix if you like. Vegan, sugar free, gluten free.
Thanks again to everyone who played along this month. Enjoy these recipes until next month, when Kim–our hostess for June’s Challenge–will announce the new SOS ingredient.
In case you haven’t noticed, we Canadians are pretty obsessed with the weather. It rules our schedules, our wardrobes and our moods. Wake up to sunny skies and 26C (79 F), as we did a couple of weeks ago, and it’s going to be a good day. Wake up to glum, sodden skies, and that scowl won’t leave your face for the next 18 hours.
The weather influences how early you have to leave for work, your choice of foot covering for the day, whether your hair will behave or not, and how long your dog-walk will be. Good or bad, it can even inspire me to haiku:
Last week was summer.
This week, earmuffs have returned.
Oh, Canada–why?
(If you’re in the mood for more random haiku–including the HH’s magnum opus from his childhood–see this post).
Despite the unseasonally inclement weather this week, I’ve been hankering after raw foods for some reason. (I’ve also been dreaming of appearing on The Ellen Show, but that’s pretty much standard every week these days.)
Maybe I’m just classically conditioned to react this way at this time of year, thermostat to the contrary or not. It’s sort of like being hungry at 12:00 noon, even if I’ve eaten breakfast at 11:00 AM; my head says, “Oh, yeah! Time to eat!” and I heed the call, even if my tummy is still churning through my cereal. (Still trying to work on that “listen-to-your-body-signals” thing). Whatever; I decided to give in to the impulse, and whip up some broccoli hummus.
“Mum, are you suggesting that there’s something wrong with classical conditioning? And does this mean all of our work with that nice Mr. Pavlov was for naught? But you will still give us those treats every time you ring a bell, won’t you? “
This is Gena’s fantabulous recipe, so I can’t really take the cakethis man to be my lawfully wedded husbandthe heat the credit for it. However, I did minimally adapt it since, unlike Gena, I find it’s a rare hummus I can enjoy without a good hit of garlic included. If you prefer yours without the added allicin, then by all means, leave it out. I also substituted miso for the nutritional yeast, since I’m still adhering to ACD, of course.
The recipe is perfect in its simplicity, like a classic string of pearls, or a Henry Moore sculpture, or Jessica Simpson. I couldn’t believe how quickly it came together, and how scrumptious it was. The zucchini confers both smoothness and creaminess, just as it does in Gena’s remarkably delicious zucchini dressing (which I’ve been making almost daily for the past couple of weeks) as well; and the tahini provides a bit more density and heft for spreading.
Even if you’re not a fan of broccoli, you’ll likely enjoy this, as the flavor is tempered by the tahini. I’ve had the hummus spread on a raw collard wrap and on rice cakes–both work beautifully. And between the broccoli and tahini, you’re getting a nice hit of calcium in each serving. All in all, a bowl of yum.
And if you squint really hard at that photo up top, you can pretend it’s a poetry-inspiring photo of the sun, its rays emanating warmth and sunny dispositions across our Canadian skies this morning.
Gena’s Raw Broccoli Hummus (ACD Phase I and beyond)
This quick and easy spread is a perfect alternative to standard hummus, especially if you’re trying to reduce starchy foods. And since the main ingredients are broccoli and zucchini, you can even enjoy a little more than you would the regular stuff–without worrying about the calories.
1-1/2 cups (360 ml) raw broccoli, chopped
1-1/2 cups (360 ml) raw zucchini with skin, chopped
1 medium clove garlic, minced
1/3 cup raw tahini (sesame paste)–use regular, as I did, if you don’t mind that the recipe isn’t entirely raw
1 Tbsp (15 ml) mild miso*
1/2 tsp (2.5 ml) cumin
3 Tbsp (45 ml) freshly squeezed lemon juice
fresh ground pepper, to taste
olive oil, for drizzling
Place the broccoli and zucchini in a food processor and process until almost smooth. Add the remaining ingredients and continue to process until smooth and creamy, scraping down sides of processor bowl as necessary. Taste and adjust seasonings. Serve immediately or refrigerate. Makes about 2 cups. Will keep, covered, in refrigerator up to 3 days.
*NOTE: For ACD Phase I, use Bragg’s instead of miso.
[Update, April 15, 2010: Did you know that Ellen Degeneres has read my cookbook?? Waaa-hooo! I could not be more thrilled, especially since I'm sure she noticed because of ourEL-LENd Me a Hand campaign!! THANK YOU a million times to everyone who has been participating so far! Now I'm more determined than ever to bring healthy, vegan sweets to The Ellen Show--so let's keep at it! To see how you can help (and win a free cookbook), please check this page. Yee-haw!! ]
I. Relationships: You win some, you lose some.
After my marriage to the Starter Husband imploded, I wasn’t much in the mood for dating (actually, that’s quite the litotes: I didn’t even attempt another date for about 4-1/2 years). When I finally did feel ready to dip my toes into the relationship sea (where there are, after all, plenty of fish), seems the guys weren’t quite ready for me. After signing up for an online dating service, answering dozens of newspaper personal ads (do those even still exist?), welcoming every fix up that friends offered to arrange, or accepting any and every blind date (including one guy who was, literally, a blind date), I still found myself single, unattached, solo, solitary, on the lookout, on my own. Oh, and I hadn’t met anybody, either.
I had, however, encountered every personality type, height, style of male hair and facial stubble, attitude toward “who pays/opens doors/orders dinner,” and pickup line out there (a personal favorite: “How about coming back to my place and sharing a can of ravioli?”). I had also strolled through the park at 3:00 AM on on my first date with Crazy Inventor Guy (badRicki! Bad girl! Luckily, he was innocuous–and eventually became a great friend); shared a picnic with Farmboy from Calgary (did you know that I have eyes just like a cow’s?); co-hosted a martini party with Mr. Evolved Male (who, sadly, was hit upon repeatedly by my gay friend M, while M assured me, “Of course he’s gay. I know these things”);** spent hours on the phone with The Mogul (since he was eternally travelling the globe on business), only to meet him in person and be really, really sorry I couldn’t somehow force myself to like him (but–his own plane!! A yacht! Jetting to England at a moment’s notice!!); and ultimately wasteddevotedsquandered spent 3 months embroiled with Rocker Guy (he of the black leather pants) only to discover he’d been cheating on me pretty much the whole time we were together.
Eventually, I decided, “You win some–and you lose some.” I stopped worrying about it.
And then–poof!–out of nowhere, I met the HH.
Win!
II. Restaurants: You win some, you lose some.
Ever since I began the ACD last year, I’ve been on a mission to find restaurants that can accommodate my dietary restrictions. Luckily, I’ve discoveredtwo or three, and the HH and I tend to frequent those establishments regularly. On our recent vacation in Florida, I was elated to discover Wish, where I enjoyed a tasting menu of four vegetarian dishes.
Win!
Then, for our anniversary last week (and thanks again for all the good wishes!), the HH and I had our hearts set on our favorite special occasion place. Eating at this place is like splurging on that adorable Christian Lacroix jacket at Holt’s–you really can’t afford to do it very often (in fact, we do it only once a year–usually on our anniversary), but boy, is it worth it.
At least, until this last time.
Normally at our annual visit, I enjoy the portobello “steak” (marinated mushroom), but since fungi are a no-no on the ACD, I called in advance to ensure there would be something I could eat. And since the HH and I are such long-standing patrons there, I thought the place would be willing to accommodate. ”No problem,” the lovely hostess told me on the phone. “See you Saturday evening.”
First course: baby spinach salad with green apple and pine nuts. So far, so good.
Then came the main course. I was given (with impeccable service, mind you) a slab of grilled sweet potato draped over a mix of grilled chickpeas, puy lentils, sautéed, spinach and white asparagus. (Looks eerily like a piece of salmon, doesn’t it?)
To be fair, the sides–as usual–were astoundingly good. If I could figure out how to reproduce those grilled chickpeas, I could die a happy woman. But, um, excuse me? A piece of sweet potato as a main dish? This is the best they could come up with?
LOSE. (Or, to use twitter parlance, FAIL. And Epic Fail, at that.)
True, they almost redeemed themselves with our desserts–mine, a simple bowl of fresh berries. But behold the presentation:
Nevertheless, we are seriously re-thinking whether or not we’ll continue to patronize the place.
III. Recipes: You win some, you lose some.
With cooking, as well, there are the “let’s-pop-the-cork,” “you-just-won-the-lottery,” “you-came-first-in-your-class,” “you-mean-the-size-eight-is-too-big?” types of successes, as well as the brilliant failures. To wit, a recent comment from Michelle made my day; she asked about how I create recipes. The comment concluded this way: ”Always love your recipes, Ricki! You must spend a lot of time developing them? I’m curious!” Of course, that got me thinking about my process of recipe creation.
Depending on the recipe, I do, indeed, sometimes spend a lot of time creating it. My soy-free whipped cream, for instance, was tested about 50 times before it hit my cookbook. Sometimes I chronicle the various iterations of a recipe, as when I wrote about chocolate pecan pie. Other times, I hit on a recipe on the first go-round (though that is a rarity). In other words, you win some and you lose some. (Happily, the difference between recipe creation and dating is that you can throw away the loser recipes).
In a recent issue of the McDougall newsletter, I noticed a reworked recipe for this salad from Martha Stewart’s website. This is my own remake of the remake (sort of like Canadian Idol–you know, a poor imitation of American Idol, which was an imitation of–and has since surpassed–the original Pop Idol). Only this time, the salad was a total success. Not only that, it worked out perfectly–on the first try.
BIG WIN!
Like the spring air, this salad is characterized by crispness and the heady aroma of tender green shoots. The sprouts are both crunchy and juicy, complemented perfectly by the natural sugar of the peas and lemon scented tang of the creamy dressing. The original recipe called for raw, julienned asparagus spears, but the HH refused to even taste it unless I steamed them first; next time, I’ll stick with the raw, as I’m sure the salad would be even more appealing that way. As it was, we managed to polish it off in two meals, and wished there were more.
“Hey, Elsie–oops, I mean, Ellen, I guess we could apply this principle to anything, couldn’t we? Like, say, treats: you win some, you lose some. Or frisbee: you win some, you lose some! Or how about–”
“Zip it, Chaser. Sisters: you win some, you lose some. *Sigh.*”
**No, Mr. Evolved Male didn’t end up dating my gay friend. In fact, he reconciled with his former girlfriend shortly after that party. (You win some. . . ).
Remarkably quick to make, this fresh, crisp, quintessentially springtime salad is a perfect first course. I streamlined the recipe even more by using a flavorful nut-based mayo as the only dressing ingredient–it was sensational.
2 Tbsp (10 ml) extra virgin olive oil, preferably organic
1/4-1/2 cup (60-120 ml) water or unsweetened soymilk, as needed
freshly ground pepper, to taste
For the salad:
3/4 cup (180 ml) fresh shelled peas or frozen peas, defrosted
1 bunch asparagus (about 1 lb or 500 g), lightly steamed or raw, cut into thin strips or shredded
4 ounces (120 g) pea shoots or sprouts (about 4 cups/1 liter)
Make the dressing: place all ingredients in a high powered blender (start with 1/4 cup or 60 ml liquid) and blend until perfectly smooth. Add pepper and blend again.
Place the peas, asparagus and pea shoots in a large bowl. Add the dressing and toss to coat everything evenly. Taste and adjust seasonings. Makes 4-6 servings. Will keep, covered, in refrigerator up to 2 days.
[Today is the last day to enter two cookbook giveaways! Enter to win 500 Vegan Recipes right here on DDD--check this post. And if you'd like a free copy of my cookbook, Sweet Freedom, hop over to Sally's blog and enter before midnight tonight!]
I’ll be back with a new recipe over the weekend, but in the meantime, I thought I’d post some festive Easter-friendly recipes for those of you who celebrate (it’s only fair, since I posted Passover-friendly ones last week). The HH and I, on the other hand, will most likely partake of some Asian-themed fare this weekend.
Here are some holiday-appropriate dishes you might like to try. And if you’re following the ACD, don’t forget you can find 16 delicious gluten-free, allergen-free, ACD-friendly recipes in the Anti-Candida Feastebook (with desserts all stevia-sweetened!) for just $5.00 USD.
A very Happy Easter to all who celebrate!
“Mum, anotherholiday, so soon? Wow, you human types really know how to party.”
By now you’ve no doubt heard about the hefty tome penned by seasoned cookbook author Joni Marie Newman and blogger extraordinaire Celine Steen, 500 Vegan Recipes. I mean it when I say this book is massive–at 512 pages and almost 2 pounds (900 grams), it weighs almost as much as I do (okay, I flatter myself; but I’m still adusting to this no-longer-obese me!).
Just the first in a series of cookbooks, this includes-everything volume covers all the bases: from an introduction on “What is a Vegan Diet?” (and why you should adopt one!) to chapters on every conceivable course and dish, to an extensive Resources section and full index, you’ll find it all (or, at least, a variation of it) in these pages.
As an avid follower of Celine and Joni’s blogs, I couldn’t wait to order my book from amazon. I had some initial concerns that I might not be able to make many of the recipes given my ACD status; after all, Celine is famed as a baker, and I am not currently using many conventional baking ingredients in my menus (such as sugars, glutenous flours, dried fruits, yeast, or many nuts). Add to that my dietary restrictions in general–no processed, refined, etc.–and I feared there would be precious few items to sample from the book.
I needn’t have worried. Chapter titles range from ”Breakfast” to “Sweet and Savory Muffins” plus others for dips, snacks, salads, soups, pastas, side dishes, sauces and condiments. There are four chapters that cover entrées and seven (seven!) covering baked goods and desserts such as breads, cookies, pies, crumbles, cakes, candies, and puddings or ice creams and “libations.” Clearly, this book has something to offer every eater, special diet or not!
Hallmarks of the individual authors’ cooking styles are also evident in the book. Celine’s influence is detected throughout in the quirky ingredient combinations and wildly creative baked goods (Cookie Crumble Granola; Salsa Bread Rolls; Matcha Spelt Rolls with Bittersweet Chocolate Filling and Almond Icing; Pumpkin Chocolate Brownie Cake; Chocolate Tahini No-Bake Barley Bars, to name a few), while Joni’s touch is discernible in the many southwestern-themed recipes and her flair for converting “standard” dishes into vegan deliciousness (Buttermilk Biscuits and Gravy; Inari with Spicy Sushi Sauce, Au Gratin Potatoes, Spicy Chorizo Veggie Pie, Granny’s Meatloaf, Hot and Spicy Buffalo Sauce, and every kind of faux meat you can imagine). After a while, I was like a Beatles groupie poring over old albums, guessing the origin of each song: I bet John wrote this one. That one sounds like Paul. . . .
No matter who created it, though, I am happy to report I was pleased with every dish I tried–and that the HH, too, was a fan (especially of the eggplant and lentil pilaf). Recipes were easy to follow and the ones I made came together quickly and without a hitch. They’re also highlighted with keys to ingredients, such as “low fat” or “gluten free,” so you can pinpoint those that will work best for you.
For those of you who prefer cookbooks with photos, I should note that they are not included in this book. However, you can view pics of many of the goodies at the flickr page that was created for the book.
Even if you’re a long-standing vegan cook, there will be something novel for you in 500 Vegan Recipes. And if you’re new to veganism–or are simply looking for some healthier, lighter options at mealtimes–this is a great introduction to plant-based recipes. As for me, I’m counting the days until I can create more conventional baked goods again, and delve into some of those final seven chapters in the book!
Here are a few of the dishes I made (some with adjustments for my diet), with commentary. Pull up a chair and enjoy the feast (and don’t forget to enter the giveaway at the end of this post!)
Ginger Soy Tofu Satay with Simple Thai Peanut Dipping Sauce
A quick and easy dish to make, packed with Asian flavors. I used almond instead of peanut butter, of course, but that didn’t diminish the dish in any way. I loved how simply these came together. And how can you resist grill marks?
Veggie Curry Feast
Another super quick and simple dish, highlighting healthy cruciferous veggies. As you can see from my photo, I was likely a little heavy on the veggies in this one, so the sauce was a bit sparse (I’d double the sauce ingredients next time). Spicy, but not too much so, and extremely enticing, this was wonderful served on rice the following evening. Both the HH and I had seconds of this one.
Eggplant, Lentil, and Rice Pilaf
Yee-haw! This one is spi–say! If you like hot foods, you’ll love this all-in-one meal (and you can easily tone it down by adding less cayenne). A terrific comfort food for those damp, cool evenings in springtime, this Indian-inspired curry will definitely become a dinnertime staple. I apologize for the lack of photo–we gobbled it up before I snapped one!
Veganzola Balls
This was my favorite of the recipes I tried, and high on the HH’s list, as well. In fact, he specifically requested that I make this again. If you miss those big cheese balls everyone used to hover around at parties, you must try this. This recipe is also the one I used in the first version of my cheese-filled olive and onion bread, and it was astonishingly good baked into the loaf. Smooth, smoky, with a slight sweet undertone, this cheese can be spread on crackers, added to rolls or bread, or just eaten from the spoon.
Walnut and Currant Veganzola Balls (reproduced with permission from 500 Vegan Recipes)
[Veganzola as base for a lettuce wrap lunch]
Who says vegans can’t have cheese balls? Seriously, these are very, very cheeselike. Besides spreading on crackers, this also tastes amazing crumbled over a green salad or as a sandwich spread. [Ricki's note: also great baked into bread. I've included the ACD substitutions I made here--still fantastic!]
10 ounces (280 g) extra-firm tofu, drained and pressed
2 Tbsp (30 ml) extra-virgin olive oil
2 Tbsp (16 g) flax meal mixed with 2 Tbsp (30 ml) warm water
1 Tbsp (18 g) white miso
2 tsp (10 ml) minced garlic
1 tsp (5 ml) liquid smoke (use 1/2 tsp or 2.5 ml smoked paprika for ACD-friendly version)
1 cup (120 g) walnuts, broken into small pieces
1/2 cup (80 g) currants (use grape tomatoes for ACD-friendly version)
salt and pepper, to taste
In a mixing bowl, crumble the tofu until it resembles ricotta cheese. Add the olive oil, flax mixture, miso, garlic, and liquid smoke. Mash together until uniform. Mix in the walnut pieces, currants, and salt and pepper. [Note: I used a food processor for this step; I prefer a smoother mixture.] Form into two equal balls, form into a log, or simply place in a serving bowl. Yield: about 2-1/2 cups (563 g). [Mine kept in the refrigerator, covered, for up to 4 days].
And now. . . A COOKBOOK GIVEAWAY!
Celine and Joni have graciously agreed to give away a copy of the book to a lucky DDD reader!
All you need do to enter the draw is leave a comment on this post. Of course, you can earn extra entries the usual ways–by posting about the giveaway on your blog, twitter or Facebook (and also linking to this post)–though these others are totally optional. If you do post elsewhere, please come back here and comment again to let me know you did so; this makes tabulating entries so much easier.
The contest will remain open until midnight on Friday, April 2nd, after which I’ll randomly draw a winner.
I was thrilled that the HH and I were invited to twoseders this year (sorry, Girls). But after being delighted at my friends’ generosity, I panicked when I realized that most Passover food, besides being meat and poultry-heavy, is also full of eggs and gluten (not to mention sugar and honey)! Immediately, I decided to bring something along that I could eat–and that everyone else could enjoy, too.
I was surprised at how many DDD recipes are Passover-friendly (no grain, no gluten, no leavening, no beans or legumes, and a few other restrictions). Here’s a little roundup for those of you who follow Passover traditions (and even those who don’t!) and are looking for something delicious and healthy to cook up.
“Mum, maybe we can’t come to the seder, but would you mind bringing home some leftovers? That kale saladis way more tasty than this kong.”
) Your support is much appreciated, everyone!]
