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[Sometimes, you just want to eat something now. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
[Uber creamy--with no dairy or soy!]
Thanks, everyone, for all the great comments in response to my last post. One point I found fascinating–and hadn’t thought about before–is how so many vegan options in restaurants are just “meh.” As Julie, Jessy and Danielle pointed out, most often the vegan foods are simply the regular items with the animal products taken out–rather than dishes designed from scratch as “vegan.” In that case, I agree: more fun to eat at home! I do feel fortunate that there are so many great choices here in Toronto, however. (Oh, and summers are the best time to visit: it’s been sunny and between 22 and 30C/72-86F the past couple of weeks. Toronto is a fabulous city, filled with world-class events, sights and culture, not to mention multicultural cuisine. You’re welcome, Toronto Tourism Network).
One of the things I love about the ACD (a veto on over half the usual foods from my diet? Causing a horrendous detox reaction in which I stumbled around with flu-like symptoms, barely able to think straight during the first few weeks of the diet? Forcing me to stave off cravings that persisted unabated, basically for the first six months–sort of like The Bride against the Crazy 88s in that scene from Kill Bill (Volume I)? ) is that, now finally in Stage II, I can rejoice over the return of some fruits to my culinary repertoire.
I nearly wept with elation when I first ate fresh pineapple again a couple of weeks ago; I love it that much (can you believe the HH doesn’t fancy it? “Too acidic,” he says.) Besides its heavenly, ambrosia flavor and distinctively pinecone exterior, pineapple always brings with it the pleasant satisfaction of accomplishment after you finally cut away all the inedible parts and sink your teeth into the luscious, juicy fruit inside. I’ve even been known to gnaw at the yellow flesh clinging to the skin, risking the thorny bits for the joy of pineapple nectar running down my chin. (“Mum, you don’t have to take that risk. Just let us eat it instead–we don’t care about the thorny bits.”)
In my zeal to bring more fresh pineapple into the house, I purchsed a huge specimen last week and went to town cutting away the peel and slicing it into bite-sized chunks. But after two days of gorging on diced pineapple and with over half a container remaining, I realized that radical measures were necessary to finish the beloved treat before it began to ferment (a huge no-no for the ACD).
Some of you may recall the wayward patch of mint growing at the side of our house. Well, this year I determined to take the offensive and begin snipping and using those emerald leaves as soon as I saw their little Martian heads sprouting through the ground. I’ve already made a variation on my original mint smoothie (with the aforementioned pineapple, as well) and today whipped up this quick and easy salad dressing (or mint sauce–it’s very adaptable that way).
With Gena’s inspiration still in my mind, I based this dressing/sauce on the principle of “veggies + flax = creaminess.” I also added pineapple for its natural sweetness and the fact that it contains the compound bromelain, a digestive enzyme that serves to distinguish pineapple (and, similarly, papaya because of its papain) from other fruits as two that are acceptable to consume at the end of the meal even if you’re following principles of food combining (since they aid in digestion rather than delay it).
The dressing turned out light and smooth, its creamy texture complemented by a fresh and subtly mint flavor and aroma. It created a beautiful visual and textural counterpart to my lunchtime dandelion salad (fresh dandelion greens, cucumber slices, and more pineapple chunks). The very slight sweetness along with the spirited minty flavor were the perfect foils for the bitterness of the dandelion and crunch of the cucumber. Just right for a light and summery meal.
While I used the mixture as a dressing, I think it would also make a perfect sauce for your next dinner in a bowl. In fact, I’m going to cook up some millet for tonight’s supper and start thinking about which veggies would work well as a foundation for the sauce (I know; that’s sort of like buying furniture to match the color once you’ve already painted the walls, but hey).
Canada AM update: a few of you asked where you could find the clip of me on the show. I’ve now added it to my Press page (first item under “Television and Radio”).
Creamy Mint and Pineapple Dressing or Sauce
Quick and easy, this is a versatile summer salad dressing, dip or sauce. Try it with crudités, potato salad, or pasta. The zucchini here lends some creaminess, as does the tahini.
1 medium zucchini, cut into chunks
1 cup (240 ml) fresh pineapple chunks
1 Tbsp (15 ml) freshly squeezed lemon or lime juice
1/4 cup (60 ml) tahini (sesame paste)
1 Tbsp (15 ml) finely ground flax seeds
1-inch (2.5 cm) piece fresh ginger, peeled and grated
20-25 fresh mint leaves (or more, to taste)
1/4 cup (60 ml) water
Place all ingredients in a blender and blend until perfectly smooth. Allow to sit for 2-3 minutes, then stir before using. Use over salad greens, on grain-based salads or over warm grain and vegetable bowls. Makes about 1-1/2 cups (360 ml). Store, covered, in refrigerator for up to 3 days.
Since this contains my (very) local mint, I’m linking this post to Food Renegade’s Fight Back Fridays for this week.
Last Year at this Time: Dog Day: Where’s Mum?
Two Years Ago: Radish and Grapefruit Salad
© 2010 Diet, Dessert and Dogs
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.
Donna from Fab Frugal Food (Provo, Utah) turned to Thai inspiration for her Wilted Spinach Salad with Thai Peanut Vinaigrette. Using all natural peanut butter was the key to this delectable looking salad. It’s gluten free, vegan and sugar free.
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. 
Last Year at this Time: The Ultimate Slow Food: Lupini Beans with Garlic and Olive Oil
Two Years Ago: When Cheesecake is Love (GF filling; spelt crust)
© 2010 Diet, Dessert and Dogs
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 cake this man to be my lawfully wedded husband the 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)
adapted from Choosing Raw
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.
Last Year at this Time: Virtual Vacation by the Sea and Appetizers for Two
Two Years Ago: French Toast Soufflé with Summer Berries (pre-ACD recipe)
© 2010 Diet, Dessert and Dogs
It’s time for the very first SOS (Sweet or Savory) Kitchen Challenge Roundup!
When Kim and I first introduced the first SOS Kitchen Challenge last month, we decided to choose an ingredient that we both liked and that would suit both our specialized diets. But we had no idea so many of you also adored the ruby root as much as we do!
We were also blown away by the immense originality, innovation and culinary creativity in so many of the recipes we received. And so many beet based dessert recipes–you folks sure know the way to this girl’s heart.
Thanks to everyone who participated in this, our first, event. We’re looking forward to many more great roundups of your recipes!
And so, let’s get right to it. Feast your eyes on these amazing beet-based dishes:
The Sweet:
Chaya from The Comfy Cook (New York) has created a stunning sweet Beet Nut Bread with grated beets that look like little ruby gems in each slice. The bread is gluten free and easily made vegan.
Claire from Bok Choy Bohemia created an innovative, colorful Golden Beet Dessert Lasagna. The briliant gold, red and yellow of this dish really do evoke thoughts of summer sunshine and sunsets. Claire’s naturally-sweetened dessert is also gluten free, vegan, and sugar free.
Another sweet invention comes from Alchemille of Alchemille’s Secret Garden (California). She created a Super Natural Beet and Lavender Sorbet, which she then froze into popsicles for a sweet beety treat! These are grain free, dairy free, nut free, egg free, and sugar free.
Shayne of Eat a Vegan (Illinois) offers us another incredibly inventive sweet treat using our favorite root: Beet Snowballs! These yummy bites are a coconut-covered orbs filled with nutritional goodness and the flavor of a sweet. What could be better? Vegan, sugar free and gluten free.
Here’s an inventive Peanutty-Beet Soufflé from Gaby of La Reina Batata (Houston). Gaby combined a classic nut butter and the brilliance of beets for one yummy dessert (even if it isn’t bright purple, as she hoped).
Aubree Cherie of Living Free (Kennet Square, PA) contributed a visually stunning, sweet raw beet slaw. A newbie to beets, Aubree declares her love of the raw veg–and created this masterpiece. This sweet slaw is gluten free, dairy free, vegan, and sugar free.
My co-host Kim’s take on a sweet beet recipe are these amazing Dairy Free Beet and Cherry Creamsicles. The color is stunning and they sound like just the thing for the warm weather that’s around the corner! They’re gluten free, vegan, and ACD-friendly. My own sweet contribution is my Brilliantly Beet Smoothie, a quick and easy breakfast (or any time) magenta beverage that’s refreshingly delicious. Vegan, nut free, gluten free and ACD-friendly.
And the Savory:
Johanna of Green Gourmet Giraffe (Melbourne) was our first entrant for this challenge with Beetroot, Greens and Chickpea Curry. This mild curry sounds like a perfect dinner with chickpeas, beet greens, coconut milk and tomatoes plus some aromatic spices. As Johanna says, this savory curry is also “effortlessly vegan and gluten free,” and goes well with brown rice.
Scrumptious from In My Box (California) submitted this Russian Beet Salad, or Vinegret, based on a salad she used to eat as a student in Russia. The addition of potato and peas (plus another secret ingredient) makes this particularly intriguing. The sweet-savory recipe is gluten-free, nut-free and vegan.
Aubree also cooked up a batch of yummy Burgers that Can’t Be Beet, an adaptation of the beet burgers that kicked off this event. Aubree’s use amaranth, rice flakes and a bunch of interesting seasonings to make the burgers her own. They’re gluten free, vegan, dairy free and sugar free.
Hannah from Bittersweet offered up this amazing Golden Carrot Soup. Doesn’t it look incredibly rich and creamy, even without added cream? Hannah’s soup is sweet enough to suggest dessert–but would be a great savory addition to your meal. The soup is gluten free, vegan and sugar free.
Alisa from One Frugal Foodie cooked up a clever Pepperoni Beet Rice and Greens. Alisa thinks the beet greens in this dish confer a mild flavor, like spinach. And the beet “pepperoni” smells just like the real thing as it cooks! Her savory dish is vegan, vegetarian, dairy-free, egg-free, gluten-free, nut-free, soy-free and low sugar.
These Tarragon Pickled Beets from Mom of Gluten-Free Edge are both sweet and savory. Based on a Harvard-style recipe, the beets would make a great accompaniment to just about anything. This sweet and savory dish is gluten free, nut free, soy free and sugar free.
Chaya (New York) from My Sweet or Savory (gotta love that blog name!) contributed a second recipe in this dish of Orange Beets with Almonds, which can be either sweet or savory, depending on seasonings. And this is perfect for those quick dinners at home–a single-serving recipe! It’as also gluten free and sugar free, easily vegan (use vegan butter).
Ellen from I Am Gluten Free sent in this wonderful savory Curried Beet Salad, a medley of contrasting flavors, textures and colors that sounds divine. It’s gluten free, sugar free and dairy free and vegan.
Lindsay from Kitchen Operas (Toronto) welcomes spring with this vibrant Magenta Beet and Lentil Salad inspired by a recipe from Mark Bittman. Thes salad is very versatile and allows for many variations. It’s also gluten free, nut free, and vegan.
Rachel from My Munchable Musings (Sammamish, WA) brings us not one, but two incredible beet dishes, both with roasted beets: the first is a savory Beets with Pistachio Butter (does that not sound divine?) that’s gluten free, vegan, and sugar free:
She also served up this magical savory Beet Salad with Chivey Dressing that’s vegan, gluten free, sugar free and nut free:
Alexa from Lexie’s Kitchen (Cheyenne) mixed this Roasted Pignoli Beet Salad for garlic lovers. . . not to mention pine nut lovers! The color is stunning as well. It’s also corn free, gluten free, nut free and easily ACD-adaptable.
Lisa, the voice behind the blog Vegan Cookbook Critic (Toronto), submitted this Beautiful Borscht Salad, a wonderful melding of Russian borscht and Lisa’s raw foods diet. And it truly is beautiful: just look at the color palette on this salad! It’s also vegan, gluten free, raw and sugar free.
Kim went for a Caramelized Onion, Beet and Rhubarb Compote that’s both a little savory and a little sweet. Try this over waffles, as Kim did, or instead of chutney with an Indian meal–yum! It’s gluten free, nut free, vegan, with an ACD-friendly variation.
My own savory contribution was the Beet Burger recipe I used to kick off the challenge. These burgers are easy to make and really tasty on their own or with all the fixins. They’re also gluten free, vegan, and ACD-friendly.
Even Kim’s Dad got in on the fun, with this recipe for Beet Burgers adapted from Greg Stagbouer! These are gluten free and vegan, with Dad’s own “secret” ingredient–his own seasoning mix!
(Adaption of a recipe from Greg Stagbouer, “Beet This Burger”)
Ingredients:
1 tablespoon finely grated raw beet
½ cup cooked oats (quick or regular rolled oats)
1 cup uncooked oats (quick or regular rolled oats)
½ cup walnuts, coarsely ground
¼ cup almonds, coarsely ground
2 tablespoons chopped pumpkin seeds
1 tablespoon Vegix seasoning or instant vegetable bouillon
¼ cup minced carrot shreds
¼ cup minced celery
¼ cup minced onion
1 teaspoon dried basil
½ teaspoon Dad’s Seasoning Original Blend
¼ teaspoon dried thyme
¼ teaspoon dried rubbed sage
¼ teaspoon dried minced garlic
¼ teaspoon mustard powder
2 tablespoons soy sauce or tamari (gluten-free)
1 tablespoon water
Mix all dry ingredients well in one bowl, then add all vegetables, cooked oatmeal, and liquids.
Blend well until it has the look and consistency of ground beef. Form into patties and place in the refrigerator for about 30 minutes to allow the burgers to firm up.
Cook carefully on a grill or saute in a pan with some olive oil until crispy brown and heated through.
Serve on whole wheat buns (or gluten-free buns) with your choice of condiments and toppings. Makes 6-8 burgers depending on size.
* * * * * * * * * *
Thanks, everyone, for contributing such an impressive array of recipes and making this inaugural SOS Challenge such a success! Stay tuned for the announcement of next month’s ingredient at the beginning of May.
[Sometimes, you just want to eat something now. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
[Ooohh-wee! Just look at those little cacao nibs peeking out!]
First: thanks, everyone for the great anniversary wishes on my last post! (The HH thanks you, too, in his inimitable fashion). Because we won’t actually celebrate until this Saturday evening, I’ll be posting photos of our meal in the subsequent blog post after that. Stay tuned!
In the past week or so, I’ve received a few emails asking how my ACD is going, and I realized it’s been a while since I posted an update. So, here goes:
For the most part, everything is pretty much status quo (with the ACD, that is. But The EL-LENd Me a Hand campaign continues to grow–join the wave and possibly win a free cookbook!). Basically, I’m now following Phase II of the Whole Approach diet, which now adds the occasional fruit (apples and berries, primarily) and some gluten free flour products. These new additions have opened up the world of baking possibilities once again, which makes me happy (I take it where I can get it). I’ve now lost 46 pounds and holding , which also makes me happy, though I wish it were a bit more. I’m feeling about 95% better, with lots of energy and clear headedness–which makes me very happy. And I still cannot eat peanuts, pistachios, fungi, yeast, alcohol, or any sweeteners except yacon and stevia. Which decidely does not make me happy.
Not happy, especially, since one of my very favorite foods in life has always been peanut butter. I’ve been eating it since the early days of my childhood when The CFO and I would sneak downstairs at 6:30 AM on a Saturday morning to watch Bugs Bunny with a side of soda crackers (loaded with PB) to my days as an undergrad in my first apartment when almost every breakfast consisted of a bran muffin slathered with PB, to the halcyon days of my relationship with the HH when we’d regularly slurp up Moroccan Spiced Tomato Soup or munch on my all-time favorite Peanut Butter Chocolate Chip cookies or Chocolate Peanut Butter Fudgies with abandon (not to mention a few other things we used to do with abandon–no, no, you debauched minds, you! I meant drink wine with dinner).
Not so any more.
Luckily, the ACD permits other nuts like almonds, walnuts and brazil nuts, so I often substitute almond butter for the PB in recipes, with little if no loss of appeal. But there’s one place where almonds can’t easily stand in for peanuts in an ACD-friendly format: flavored peanut butters.
Ever since I first caught a whiff of peanut-butter laced names like ”Dark Chocolate Duo” or “White Chocolate Wonderful” or “Mighty Maple,” I’ve been dying to try them but could never find them here in Toronto. And then, I started the ACD, which meant no PB at all.
[Bounty courtesy of Hannah--and yes, that's her homemade vegan white chocolate on the end! Whoo hoo!]
And even when the amazing Hannah of Bittersweet sent me a faint-inducing care package with all manner of treats, including those aforementioned PBs (bet you thought I forgot, eh, Hannah?), I couldn’t even try them out! (Don’t worry, I’ve set them aside until the very last day on the “Best Before” stamp, hoping I’ll have a chance to dig in by then; and the white chocolate is waiting patiently in the freezer). Thanks again for the delectable chocolate and nut butter bounty, Hannah!
Well, that got me thinking. (What? Again??). I’ve been making my own nut butter for years; if you’ve never tried it, you will be amazed at how easy it is. Homemade nut butter is so much healthier than store bought–even the all-natural kind– because you control exactly how long the nuts are roasted, and there’s no need for additional oils (which are often added to store-bought brands). In addition, homemade tends to be fresher than pre-jarred types. Heck, I realized, I could make my own, ACD-friendly version!
And then it hit me: instead of attempting to create a poor imitation of peanut butter using almonds, why not concoct something completely different, unique unto itself? I decided to create a flavored spread with walnuts. Why walnuts? Well, I love the flavor of these little cerebrum-shaped nuts when they’re just lightly toasted; they’re wonderfully nutritious, with about 95% of your recommended daily intake of Omega 3 fatty acids in a 1/4 cup (60 ml) serving and a bevy of other amazing nutrients, fiber and protein. And since their fat content is slightly higher than that of almonds, walnut butter is easier to blend in a food processor and results in a richer flavor. Perfect!
[In lieu of syrup over pancakes--heavenly!]
I opted to mix my walnut butter with cacao nibs for a chocolate intensity, and sweeten with just a bit of stevia. The result was a textured spread, a bit thinner than regular almond butter, but so much more luscious. I absolutely adored it, and could barely contain myself from licking it off the spoon. The cacao conferred a hint of chocolate throughout, which was, surprisingly, not the least bit bitter even though the nut butter isn’t extremely sweet.
Because of its light texture, this is a perfect topping for breakfast breads and quickbreads like scones, biscuits or pancakes–but that won’t diminish its charm if spread on an otherwise unadorned rice cake. You’ll never crave peanut butter again!
Since this is a kind of “healthy makeover” recipe, I thought it would be great for Amy’s Slightly Indulgent Tuesdays. Head on over and check the roundup!
And don’t forget you can still enter the SOS Kitchen Challenge until April 20th! For full details, see the SOS page.
Walnut Cacao Butter (ACD Phase II and beyond–with ACD Phase I variations)
Spoon up some of this amazing spread when you want to feel special. I made a small batch because otherwise risked eating it all–but the recipe will double nicely. The variations are almost endless.
2 Tbsp (30 ml) cacao nibs, unsweetened chocolate, or chocolate chips
2 heaping cups (200 g) lightly toasted walnuts
1/8 tsp (1 ml) fine sea salt
10-15 drops plain or vanilla flavored stevia, to your taste (I like NuNaturals Vanilla)
In the bowl of your food processor (or in a coffee grinder if your processor blades aren’t too sharp), process the cacao nibs briefly to break up into crumbs. Don’t overprocess, or you’ll have cacao flour; you want a bit of texture. Remove the nibs to a bowl.
In the same processor bowl, whir the walnuts and sea salt until the mixture becomes almost perfectly smooth (this should occur fairly quickly).** Stop the processor, add the stevia, and pulse a couple of times to blend. Add the cacao nibs back in and stir to combine, but don’t process again.
Turn the mixture into a clean jar. Makes about 1 cup (240 ml). Store, covered, in the refrigerator for up to one week (well, I’m actually guessing on that one, since it didn’t last that long in our house).
** If you use other nuts, you may need to process longer. Walnuts and pecans smooth out fairly quickly; almonds take a bit longer (since they have a lower natural fat content). Cashews, in my experience, take longest (up to 10 minutes, scraping down sides of processor occasionally); you might need to add 1-2 tsp coconut oil to help them along.
Carob Variation: (ACD Phase I and beyond): Instead of cacao nibs, use 1-2 Tbsp (15-30 ml) carob powder, added with the walnuts. This will make the spread slightly thicker, but no less delectable.
Coconut Variation (ACD Phase I and beyond): Add 1-2 Tbsp (15-30 ml) coconut oil or coconut butter (a la HEAB) along with the walnuts (will also firm it up a bit). Add 1/2 tsp (2.5 ml) coconut flavoring with the stevia, if desired; stir in 1-2 Tbsp (15-30 ml) unsweetened shredded coconut once the butter is completed. This will result in a very firm spread once refrigerated.
Last Year at this Time: Flash in the Pan: Inter-Faith Holiday Pudding
Two Years Ago: A Date, A Dilemma and a Diet (no recipe)
© 2010 Diet, Dessert and Dogs
Dogs really are creatures of habit, aren’t they? I mean, every morning at precisely 7:02 AM (about 1-1/2 minutes after the HH slams off his alarm), Chaser bounds into our bedroom and lays a wet sloppy one on the HH’s ear (translation: “Dad, it’s time to get up! Get up, Dad, we need to go for our walk! C’mon, Dad! Let’s go! Just hop outa bed and take us! C’mon, what are you waiting for? C’mon—” etc.).
Then, at precisesly 1:15 PM every afternoon, Elsie saunters over to my desk and plants herself at my side, glaring (and if you’ve ever seen a Border Collie stare, you know the power of “the eye.”). If I continue to focus on the computer screen and tap away at the keyboard, she will tentatively and ever-so-gently poke me on the thigh with her moist, cold nose (more startling in summer when I’m wearing shorts, to be sure). Translation: “Mum, I feel I must inform you that the hour has arrived for our afternoon walk. Seriously, Mum, it appals me that you could forget this important hour of the day. After all, do we not go for a stroll each and every day of the week at this time? And are we not reliant upon you to take us? Now, please, offer us the courtesy of rising up from your chair and coming downstairs so that we may embark–right now.”
Yep, like I said, creatures of habit. Later, at precisely 4:53 PM every day, both Girls heave themselves off their respective pillows to pad into the office and station themselves on either side of me as I work, staring intently in a silent summons like bookmarked lawn gnomes. Translation: “Mum, it’s almost dinner time. Where the &%$!@ is our food?” (Okay, perhaps they weren’t as profane as that. But it’s always fun to imagine dogs cursing, isn’t it?).
Given that I was born in the Year of the Dog myself, it makes sense that I, too, am a creature of habit. Or, at least, I used to be. Before I met the HH.
Like South Park’s stance with Canada, I tend to blame the HH for my current shortcomings. Long before we met, in my twenties (also known as the Decade of Firsts, in which I first went to university, first lived on my own, and first met not one, but two true loves), I was incredibly organized and even followed an hour-by-hour schedule every day, permitting me to live through an entire university career without ever missing a deadline. Subsequently, during the Decade of the Dinner Party, I still managed a schedule jam-packed with socializing, full-time work, sewing my own clothes (!), and regular trips to and from Montreal.
Enter my 40s and the HH: not only did I meet my true love, but my lasting love. It was around that time–when the HH and I first moved in together–that chaos erupted. Okay, not chaos, exactly, but certainly the reorganizing of closets. And–even while continuing to throw dinner parties–going to bed without washing all the dishes first (gasp!). And being open to unplanned activities. And (and here’s where I blame the HH) the eschewing rigid schedules.
Well, despite his disdain for pre-planning or scheduling, the HH is his own uniquely habitual creature. Unlike me, he eats the same breakfast every day* (I prefer to rotate through 25 or so different options). The HH takes the dogs to the same park every morning (I switch it up between the park, the baseball field, the Mill Pond, and trail). The HH can listen to the same symphony over and over, sometimes for hours (I rarely listen to the same CD twice in a row–unless it’s a new, incredibly talented singer that I adore, of course).
Which brings me to today’s recipe (finally!). As you may recall, the HH and I used to keep a weekly date every Tuesday, wherein I’d meet him for a sushi lunch. But since the anti-candida regime I follow doesn’t permit sushi (no white rice, no vinegar, no sugar, blah blah blah), I’ve had to forgo our midday shared meal. Do I miss that sushi? You bet! (Well, and yes, I do also miss meeting the HH for lunch every week. . . but really, we do see each other every evening for dinner, and when we walk the dogs, and when we watch 30 Rock, and when we have brunch on Sundays, and when we tidy the house together before friends come over, and when we run errands on Saturdays, and when we. . . geez, maybe we’re overdoing this togetherness thing a bit, anyway).
I decided I’d whip up my favorite at-home sushi for lunch on my own. Since the original version wasn’t exactly ACD-friendly, I adapted; instead of the orignal sundried tomatoes (which are taboo on the ACD), I made my own semi-dried oven baked tomatoes. (Who says I can’t be flexible? No rigid recipes for this doglike gal!). Well, it worked beautifully. The rolls are (mostly) raw, grain-free, and reminiscent of salmon (in my memory, anyway). All I can say is, “domo arigato!” And it sure did feel great to get back to that old sushi habit, even if I shared it with The Girls instead of the HH.
“We enjoyed it, too, Mum. Thanks for sharing. But, um, didn’t I hear you say something about salmon?”
* A bowl of Raisin Bran with milk, if you’d like to know.
Raw Nori Rolls with “Salmon” Filling and Spicy Ginger-Miso Paste
adapted from a recipe from Enlightened Eating (spiralbound edition)
A great recipe for those avoiding grains or anyone seeking a delicious variation on sushi. If you’re not following an anti-candida regime, go ahead and make the original. The Miso paste can be enjoyed by anyone.
Nori Rolls:
3/4 cup (135 g) raw almonds with skin
1 pint (about 500 ml) ripe grape tomatoes
2 tsp (10 ml) light miso
1 Tbsp (15 ml) freshly squeezed lemon juice
2 tsp (10 ml) Bragg’s liquid aminos, tamari or soy sauce
freshly ground black pepper, to taste
cut vegetables for filling: zucchini, cucumber, carrots, avocado, daikon, green onion, etc.
2 sheets nori (sushi wrappers)
Spicy Ginger-Miso Paste:
1 Tbsp (15 ml) white miso
1/8-1/4 tsp (.5-1 ml) cayenne pepper, depending on desired heat
1 tsp (5 ml) toasted sesame oil
2 tsp (10 ml) finely grated fresh ginger
1 tsp (5 ml) freshly squeezed lemon juice
For the nori rolls:
Prepare the “Salmon” filling: Soak almonds in room temperature water for 8-12 hours. If you soak them longer, refresh the water after 12 hours and store in refrigerator for up to one more day. Drain and rinse before using.
Meanwhile, prepare the tomatoes: preheat oven to 300F/150C (or, for a completely raw dish, heat to 115F/45C or use a dehydrator). Line a cookie sheet with parchment paper, or grease with extra virgin olive oil. Cut each tomato in half and place cut side up on the baking sheet. Bake in preheated oven 1-2 hours, checking every 20 minutes after the one-hour mark, until tomatoes exude most of their juice and begin to shrivel and brown slightly. (If using a dehydrator, dehydrate until shrivelled).
Place drained almonds, tomatoes, 2 tsp (10 ml) miso, 1 Tbsp (15 ml) lemon juice, Bragg’s and black pepper in the bowl of a food processor and process until almost smooth. Set aside.
Prepare the Paste: in a small bowl, mix together all ingredients with a spoon until well combined and smooth.
Assemble the rolls: Spread about half of the miso-ginger paste over the nori sheet, spreading to the edge on 3 sides, leaving about 1/2 inch (2.5 cm) empty on one edge. Top with about half the salmon spread. Place 3-4 rows of desired vegetables along the edge opposite the empty edge, like so:
Next, use a sushi mat or just your hands, roll tightly starting at the edge with the cut vegetables. When you reach the empty stripe at the end of the nori sheet, moisten it with a bit of water and then roll up, leaving the seam down (against the table). Cut into 5-8 pieces. Repeat with second nori sheet. Makes 2 servings.
Totally unrelated note: One of today’s Google searches leading to my blog read, “Die Dessert Dogs.” Is that a typo, or just a really ticked off blog reader?
Last Year at this Time: The Biscuit and the Scramble (to Woo Your Rake)
Two Years Ago: Sweet Potato and Chocolate Chip Mini (or not) Muffins
© 2010 Diet, Dessert and Dogs
[Have you entered the Cookbook giveaway yet? Choose any cookbook you like and you could win it as my Christmas present to you this year! Click here to enter--only one day left!]
I meant to post about this recipe yesterday, but somehow, I’m, er, running a tad behind schedule. How did I get so woefully tardy on my holiday preparations this year? Usually, I’m that student you always hated, the one who handed her essay in two days early. Or that friend who’s already seated, calmly sipping tea and reading The History of Love, when you arrive at the restaurant for lunch at the designated time. (Sorry, really. Seems I couldn’t help it. . .just anal that way).
But not this year; no sirree. I suppose I can attribute the shift in efficiency to a strange confluence of medical and dental appointments, late-in-the-term exams and massive marking duties, some broken plumbing and emergency repairs plus various and sundry other distractions scattered throughout the month. I could blame the influence of the HH (always a great fallback position) and his über laid-back approach to Christmas shopping the holidays shovelling snow everything, leaving chores or errands until the last minute, which seems to work just fine for him but is in fact disastrous for me. Or I could blame this infernal candida (even better fallback position), which has been acting up as if sparked by the holiday spirit itself.
Years ago, I vowed I would never leave holiday shopping to the last minute. This pledge came after one particular Christmas in Montreal during my graduate school years. I’d flown “home” from Toronto to be with my family, but as a don in residence, I wasn’t allowed to leave the campus until December 23rd. The CFO suggested we wait until I arrived so we could shop together–on December 24th. “We’ll just start really early, before the crowds develop,” was her reasoning. It must have been the jet-lag, but it seemed logical to me, and I agreed.*
Entering the first shopping mall, I was overcome with a mounting sense of dread as we shuffled along amid the throngs, shoulder to shoulder with a mass of strangers moving in unison from displays of scarves and mitts to shelves of sweaters and lingerie to stacks of boots and books to walls lined with dresses and coats to counters replete with mixers, radios, food processors, mixing bowls, wine glasses, can openers, oven mitts. . . . within minutes, I was a little light-headed and approaching dizzy.
After about half an hour of such torture, the CFO and I looked around at the mob of seemingly lifeless bodies perambulating like automatons, no expression (or worse, grim determination) on their faces, moving as if compelled by some unseen, insidious force. . . wait a minute–did that guy have both his arms outstretched before him, palms toward the ground? Was that a little drop of blood I saw in the corner of that grandma’s leering mouth? Was that woman at the Henckels counter lifting that blade a little too high over the saleswoman’s head? Suddenly, we both decided we had to get out of there. Now.
With only a few meagre bags at our feet, sipping cappuccino (as I still did in those days) at a nearby café, we felt enormous relief at having escaped relatively unscathed from what seemed like the scene of the latest horror movie: Christmas Night of the Living Dead, perhaps, or Invasion of the Booty Snatchers, or The Lost Buys. Or, even more to the point, simply The Shopping Mall (Mmwhahahahaaaaaa!).
Nope, never again.
Okay, so maybe December 22nd is, in reality, not much better than December 24th, but at least I got the job done yesterday (with minimal dizziness or bloodshed). The HH, on the other hand, still hasn’t even started his Christmas shopping. Mwhahhaahahaaaa!
This salad will provide a refuge from the holiday insanity (or, perhaps, some rejuvenation after the Big Day). I came across the recipe on Shannon’s blog while catching up on blog reading (another area I’m woefully behind). The original hails from Molly, and, like all of her recipes, it’s a winner. It’s quick (start to finish in less than 30 minutes), satisfying and nutritious all at once. The combination of butternut squash (for just a hint of sweetness) and chickpeas (for protein) with a smattering of red onion (for bite) and aromatic cilantro (for–well, for deliciousness) is addicting.
I had it for lunch yesterday, then again today. The creamy cloak of tahini drizzled over the warmed squash base makes for a delightful contrast in flavors and temperatures, reminiscent of the all-in-one dinner bowls I wrote about a while back. In fact, I think this would be more than sufficient for dinner if served with a healthy grain or hunk of hearty bread.
*Of course it wasn’t jet-lag; there’s no time difference between Toronto and Montreal. It was just wishful thinking.
Warm Butternut Salad with Chickpeas and Tahini Dressing
adapted from Orangette
Oddly, even though the original recipe is called “Warm Butternut Salad,” Molly’s instructions tell us to cool the squash and not re-heat it. I simply used the squash almost straight from the oven to keep the base warm, and to save time.
For the Salad:
1 medium butternut squash, peeled, seeded and cut into 1″ (2.5 cm) pieces
1 large garlic clove, minced
1/2 tsp (2.5 ml) allspice (I’d go with 3/4 tsp or 3.5 ml next time)
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
fine sea salt, to taste
1-1/2 cups (360 ml) cooked chickpeas, or one 15 oz (425 g) can, drained and rinsed very well
1/2 small red onion, finely chopped
1/3 cup (80 ml) fresh cilantro, finely chopped
For the Tahini Dressing:
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
3 Tbsp (45 ml) well-stirred tahini
1 medium garlic clove, finely minced
3-1/2 Tbsp (52.5 ml) fresh lemon juice (not bottled)
2-4 Tbsp (30-60 ml) water, as needed
Preheat the oven to 425F (220C). Line a rimmed cookie sheet with parchment paper, or spray with nonstick spray.
In a large bowl, combine the squash cubes, minced garlic, allspice, degrees Fahrenheit.
In a large bowl, combine the butternut squash, 1 clove garlic, allspice, 2 Tbsp (30 ml) olive oil, and salt to taste. Use a large spoon or your hands to toss the squash until everything is evenly coated. Turn the mixture onto the baking sheet and bake in preheated oven for 20-30 minutes, until the squash is just tender (take care not to overbake at this stage). Remove from oven and cool about 5 minutes.
Meanwhile, prepare the dressing: in a small bowl or glass measuring cup, whisk together the 2 Tbsp (30 ml) olive oil and tahini until smooth. Add remaining ingredients (start with just 2 Tbsp/30 ml water) and whisk until smooth; the sauce should be the texture of thick cream. Taste and adjust seasoning if necessary (I had to add a bit more lemon juice).
To assemble: combine the baked squash, chickpeas, onion, and cilantro in a mixing bowl and toss gently (so as not to break up the squash). For individual servings, spoon onto plates and drizzle each individually with dressing. Or toss the entire salad and serve in a large bowl, family-style. Makes 4-6 servings. Will keep, covered, in the refrigerator up to 3 days.
Last Year at this Time: Gastronomic Gifts VII: Chocolate Macaroons in a Flash
Two Years Ago: Holiday Cranberry Chippers (cookies)
© 2009 Diet, Dessert and Dogs
[Sometimes, you just want to eat something now. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
For some reason, I seem to be a little lethargic this year when it comes to dispensing the holiday cheer. It’s not that I’m begrudge anyone else their cookie exchanges, or tree-ornament earrings, or constant Muzak carols, or Santa Claus shower curtains.* It’s just that I haven’t been able to muster the spirit of the season to partake in those things myself. Sniff!
True, the HH is one of those people who’d rather not make a fuss over the holidays (or, hmm, anything, come to think of it). So I am usually the instigator when it comes to setting up our little tree, decorating the house, wrapping and putting out presents, or planning a festive feast. This year, though, I’ve been dragging my feet.
Could it be that my loathing of winter has finally superceded my adoration of the holidays? Could it be that the HH and his laissez-faire attitude have finally exerted their influence on me? Could it be that the infernal interloper, the ACD–who showed up unexpectedly last winter and now refuses to leave until all my candida symptoms are eradicated–has put a damper on the season? (Well, even I have to admit that it’s a tad more difficult to cook up a traditional feast–complete with holiday sweet treats–on this diet. Which is why I’ve been working really hard on a slew of holiday and festive recipes–including ACD-friendly desserts–that I’ll be offering in an ebook in just a couple of days!).
Unlike last year, when I went a wee bit overboard creating all manner of gastronomic gifts, I just haven’t immersed myself in the spirit as of yet (I suppose being unable to imbibe any type of spirit this season may have something to do with it as well). It’s amazing how many homemade gifts are meant to be sweet, or baked, or desserts, isn’t it?
But then it occurred to me–what about all the other delicious foods: condiments, seasonings, dips, spreads, dry soup mixes–that could constitute gifts? And suddenly, the spirit of Christmas Present touched me once again. Whoo-hoo! Time to get to the kitchen!
I’ve decided to give a few homemade, foodie gifts this year, even if I can’t eat them all. Into the mix will go ACD-friendly recipes as well, but only if anyone could appreciate them. This pesto falls into the latter category.
A milder take on conventional (basil-and-pine-nut) pesto, this cilantro based version is extremely versatile and very tasty. I originally created the recipe because I wasn’t allowed many alternatives on the ACD and wanted to use Brazil nuts–one of the only nuts I could eat–in a novel manner. Now, I must admit, I like it at least as much as “regular” pesto, if not more. And the beauty of this recipe is that it’s incredibly quick and easy; just blend, scoop into a clean jar, label and wrap for a perfect hostess gift, treat for a co-worker, or stocking stuffer.
Slather the pesto on crackers for a quick snack, or toss with your favorite grain for an instant pilaf. As in the photo, below, you can also toss with still-warm potatoes, grape tomatoes and sliced green onions for a delicious winter potato salad. I also like this tossed with freshly steamed kale.
Don’t you feel like hopping right up and starting to make some foodie gifts right now? I’ll race you to the kitchen.
Now, that’s the spirit!
“Mum, it’s not true that Dad never makes a fuss over anything–he fusses over us all the time. Just try wagging your tail and kissing his hand when he comes home from work, and he’ll make a fuss over you, too.”
* Honestly, I wouldn’t have even known such things existed, except The Nurse actually owns one of these!
Brazil-Nut Cilantro Pesto
Use as you would any pesto, in pasta, soups, or as an appetizer on crackers.
2 cloves garlic, minced
1/2 cup (120 ml) halved Brazil Nuts
1 cup (240 ml) very loosely packed cilantro leaves, or use a combination of cilantro and parsley
2-3 Tbsp (30-45 ml) extra virgin olive oil, as you like
1 Tbsp (15 ml) freshly squeezed lemon juice
pinch fine sea salt
In a small food processor, blend together the garlic and nuts until crumbly. Add remaining ingredients and blend until smooth but still grainy. Store in an airtight container in the refrigerator up to 10 days. Makes about 1 cup (240 ml).
Last Year at this Time: Gastronomic Gifts III: Marzipan-Topped Shortbread Cookies
Two Years Ago: Pumpkinseed Shortbread Buttons (gluten-free)
© 2009 Diet, Dessert and Dogs
For those of you celebrating this weekend, Happy Thanksgiving! I wasn’t going to post a list of Thanksgiving recipes this year since there are so many I wouldn’t be able to enjoy (never-ending ACD, and all)–but then I thought, why should the REST of you suffer starve miss out?
And so, I’m re-posting my recipe list from last year, plus a few extras I’ve accumulated since then, just in case you’re still on the lookout for some great holiday recipes.
Hope you all have a wonderful time with family and friends–human or otherwise!
“Aww, Mum, this is such a tease. . . our Thanksgiving was over a month ago. Which means no leftovers for me or Elsie. . . *sigh*.”
Main Meal Dishes:
Side Dishes:
Desserts:
Breakfast Dishes:
[I thought it would be fun to run a little series over here at DDD: I'll profile one one of my favorite foods, or a food that I've recently discovered and enjoyed, over several days. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. This is the first entry on apples.]
Honestly, where does the time go? Here we are on November 5th–but wasn’t yesterday Halloween? Now that I finally seem to be clawing my way out of my flu funk, the days are whizzing by (if only they’d whiz directly to mid-April–do not collect $200, do not pass snow–that would be great. I, for one, could do without winter.)
Well, whether we want to or not, at this point most of us are thinking ahead to the holidays. With that in mind, I’ve got two great suggestions before I turn to today’s Lucky Comestible.
If you’re looking for some delicious holiday-themed dishes, take a look at Nava Atlas’s A Bountiful Vegan Thanksgiving ebook. At 78 pages, it contains a slew of recipes, from appetizers and soups to salads, side dishes, entrées, stuffings, sauces, and desserts. While most of the recipes are Nava’s own, she also includes dishes from ”guest” chefs like Beverly Lynn Bennett, Fran Costigan, Dreena Burton, Isa Chandra Moskowitz, Robin Robertson and Susan Voisin, among others (and two recipes by yours truly!). I was thrilled to receive my copy and even though we’ve already celebrated Thanksgiving here in Canada, I still saw lots of recipes I can serve up at Christmas time and through the new year. Best of all, profits from the book are all going to some of Nava’s favorite charities. Click here for more info or to buy.
And don’t forget that Sweet Freedom is on sale until the beginning of December! With over 100 recipes for all your favorite sweet treats made healthy (plus a few unexpected goodies!), you can have your cake this holiday season, and great health, too. The book would also make a wonderful gift, and can be signed for the recipient. Just click on the book cover at left or the Cookbook link at the top of the page for more info or to purchase.
And while I was thinking about the holidays, I decided on the focus of this sixth Lucky Comestible series. Although I love pumpkin and have a few recipes that include it on this blog, there’s never a shortage of pumpkin-based recipes at this time of year. I got to thinking about other autumn produce and how I could incorporate it into my holiday menus. And since I’ve recently seen the return of limited fruits to my culinary repertoire, I immediately decided to highlight one of these not-so-sweet beauties in my next Lucky Comestible series. And then it hit me–why not apples?
I mean, apples are, in a way, the original fruit (though technically those naked lovers did gorge on pretty much every other fruit before they bit into that MacIntosh). And it’s true what they say–your daily Granny Smith could very well be a means to protecting your health. Apples are also visually appealing, tasty, portable snacks; and, I daresay, they are probably the single fruit consumed by the largest number of people. They’re sort of like the Miss Congeniality of fruits. In fact, they’re actually the Sally Field of fruits–we like them! We really, really like them. How many people don’t enjoy apples?
Far from being a mundane pleasure, then, apples are a healthy indulgence that come in a variety of shapes, sizes, and appellations. Of course, we’re all familiar with cute little Granny Smith, with her tough exterior and tart insides, or the sweet and delicate Delicious varieties. But how about the Scarlet O’Haralson or Summer Rambo? Apples take on Hollywood! If you’re curious about all the names bestowed upon this common fruit, check here.
Apples are also associated with myriad historical facts and trivia. For an amazingly comprehensive list of all things apple, check out this incredible post by Johanna of Green Gourmet Giraffe (Thanks, Johanna!).
Of course, we all know how versatile the forbidden fruit is in terms of flavor combinations; besides the seminal apples and cinnamon, apples can chum around with savory curries, sweet spice mixtures, your choice of alcoholic beverages, caramel, and even chocolate. It’s also a flexible ingredient that contributes equally well to any course of a meal. So I thought it would be fun to run the gamut of courses, featuring an apple-based dish spanning appetizer to soup to main course and dessert.
Ready for your appetizers? Let’s begin with this astonishing roasted red pepper and apple dip. Wouldn’t this look beautiful on a holiday buffet table?
This recipe hails from Nicole Routhier’s Fruit Cookbook, a massive tome that’s been wedged in my cookbook book case between Meena Pathak’s Indian Cooking for Family and Friends and the Moosewood Low Fat Favorites for almost a year without stirring (pun intended. Oh, and that reminds me, I really need to organize my cookbooks already). A book based on fruit recipes seemed perfect for my apple quest, so I pulled it from the shelf and began to browse. The original dip was intended for grilled shrimp, but we had it over grilled tofu with favorable results. It would also go exceptionally well spread on crackers, or as a base in either a grilled eggplant or avocado sandwich (or both together).
The alluring triad of smoky peppers, tangy Granny Smith, and fiery chili flakes was enough to win my heart (and my taste buds)–after enjoying this spooned over tofu, I took to spooning it straight from the container and into my salivating maw. One part chutney, one part part salsa, and one part jam, this is a perfect spread for almost any food. With a cheery orange blush (perfect for the season!) and slightly grainy texture, the dip looks beautiful mounded in a serving bowl and struck me as a fitting centerpiece for a platter of simple sweet potato “fries.” Let the holiday menus begin!
(And stay tuned for a very festive giveaway coming up next post!) 
Roasted Red Pepper Dip
from Nicole Routhier’s Fruit Cookbook
A versatile dip that works well with roasted vegetables, tofu, or burgers. This would also be great tossed with pasta or spread in a sandwich.
4 medium red peppers, roasted (you can roast them yourself or just use prepared ones), chopped
1/2 cup (120 ml) extra virgin olive oil, preferably organic
4 tsp (20 ml) minced garlic
2 tsp (10 ml) dried red pepper flakes (or less, to taste)
1/2 cup (85 g) natural almonds, lightly toasted
1/4 cup (60 ml) red wine vinegar (for ACD variation, use lemon juice)
1 tsp (5 ml) sugar, or 3-5 drops stevia liquid
1/2 Granny Smith apple, peeled, cored and chopped
salt and pepper, to taste
Heat 2 Tbsp (10 ml) of the olive oil in a skillet over medium heat and add the garlic and red pepper flakes. Sauté until fragrant and lightly golden, about one minute. Remove from heat.
Place the chopped peppers in a food processor or blender (I used a food processor). Add the sautéed garlic mixture, the remaining 6 Tbsp (90 ml) olive oil, toasted almonds, vinegar (or lemon juice) and sugar (or stevia) and process to a purée. Add the chopped apple and process again until blended. (If your blender isn’t large enough to hold allt he ingredients at once, process in two batches and then stir them together in a bowl).
Transfer the dip to a bowl and season to taste with salt and pepper. Cover and refrigerate until well chilled. Makes about 2 cup (480 ml). Will keep, covered, in refrigerator up to 3 days.
Last Year at this Time: Roasted Garlic and Pumpkinseed Pesto
Other Posts in this Series:
Other Apple-Based Recipes You Might Enjoy:
Other Lucky Comestibles:
© 2009 Diet, Dessert and Dogs
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