Diet, Dessert and Dogs

[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.  For this fifth edition, I'm focusing on cilantro. 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 cilantro.]

[Pure emerald deliciousness, spooned here  on a Brown Rice Veggie Burger]

The other day, the HH and I were discussing the possibility of taking a short trip to Boston to visit my cousin CBC.  “That would be so much fun,” I blurted out spontaneously, “I’ve got a couple of friends in Boston!”  When he asked whom, I stammered,  “Well, blog friends.” 

Before I started blogging, I couldn’t have fathomed how one could consider a virtual (no pun intended) stranger to be a “friend.”  Yet it’s true–I feel as if I’ve made friends in cities across the continent and even around the world through this l’il blog, and my contact with them is often more consistent and frequent than it is with my “local,” live friends. 

Well, thanks to my blog reader, cookbook tester, and friend Courtney, I came home last week to a package that contained these:

Don’t you just love receiving gifts in the mail?  The GardenSac bags (on which the card and brown rice are resting) are made from 100% cotton and can be used for any kind of shopping.  And, as Courtney and I discussed, they’re terrific because the open weave allows you to easily see what’s inside.  With most stores here in the Toronto area recently switching to “pay-for-plastic” policies (and some offer credit if you bring your own reusable bags), this is a perfect, and very timely, gift!  And I don’t know how Courtney guessed, but I love wild rice.  I’ve already made a wonderful Confetti Salad with it–which I’ll blog about anon. Thanks again, Courtney!

And as if last week wasn’t already great enough, I found out that I’ll be presenting two recipe demos from Sweet Freedom (one on Saturday and another on Sunday) at the upcoming Vegetarian Food Fair in September!  Billing itself as “North America’s largest annual vegetarian festival,” and with stellar keynote speakers like Colleen Patrick-Goudreau (author of The Joy of Vegan Baking and The Vegan Table) and Brenda Davis (co-author of Becoming Vegetarian and Becoming Vegan), the Fair promises to be another spectacular event this year.  It’s scheduled between September 11 and 13 at Toronto’s Harbourfront.  Come on out and say “hi”!

Whew!  And now, time for some zingy, spicy, nutritious and delectable food!

Having grown up on a farm, my dad must have felt a strong affinity for the earth, because even after working six days a week and keeping incredibly long hours, he always grew a garden in summer.  Granted, it was a fairly small garden; still, growing up my sisters and I were regularly graced with fresh tomatoes in August, plus the occasional cucumber, red pepper, or propitious esculent each season.  

One year, he decided to try out sunflowers.  Why sunflowers? Beats me.  Maybe he thought they were pretty (come to think of it, if their wallpaper choices are any indication, my parents did lean toward all things floral). I remember being astonished at how tall the stalks grew, capped with golden saucers that towered over my own eight year-old frame, and how the actual seeds filled the center of the scalloped disk, encased in their rigid black shells. When summer ended, we roasted the seeds in the oven, and my sisters and I continued to snack on them through Hallowe’en (at which point they were unceremoniously chucked in favor of candy, of course).

Remember the Jack Nicholson-Morgan Freeman groaner, The Bucket List?  Well, self-indulgent male menopausal buddy flicks aside, I’ve recently been thinking about my own version of the list, and activities that are most important to me in my lifetime.  One of the items I’ve added to my personal bucket list is “grow a real garden.”  Believe me, this is quite the proclamation coming from She Who Shrinks from Anything Insectoid.  Also, a startling revelation from She Who Recoils at Anything Snakelike.  Oh, and don’t forget a shocking assertion from She Who Guards Against Anything Even Remotely Germ-Infested or Bacteria-laden. Why, then, it makes perfect sense that I’d choose to spend my time on my knees on the dirt, digging into earth rife with microorganisms, the habitat of myriad insects and worms–and often visited by garter snakes. 

I’m not sure what it is, but as I get older, I see what must have appealed to my dad about a garden.  Nurturing the seeds, coaxing infant seedlings until they stretch sunward, ultimately unfurling in full bloom, just taps into my (otherwise untapped) maternal instinct somehow.  (“And don’t forget having dogs, Mum!  That taps into your maternal instincts, too, right? Hopefully the ‘you must feed your children’ maternal instincts.”)

Which brings me to this post’s Lucky Comestible: cilantro.

I determined early that my garden absolutely had to contain cilantro–lots and lots of cilantro. Now, I know that cilantro is one of those herbs one either loves or loathes.  Like the ability to curl your tongue or whether or not your earlobes are detached, a penchant for cilantro appears to be genetically predetermined.  Some people perceive it as “soapy and perfumey” while others can’t get enough.  Having begun life in the former camp, I now find myself firmly entrenched in the latter.

Like so many herbs, cilantro (also known as Chinese Parsley) confers a plethora of health benefits besides the usual vitamins and minerals (though it’s no slouch in those areas, either–only 9 sprigs of the delicate plant provide almost one third of your daily Vitamin A, nine per cent of your daily Vitamin C, plus iron and calcium).

More importantly, the green pigment in cilantro represents chlorophyl, a powerful detoxifying agent and blood purifier. Cilantro is known to be a chelating herb, which means it draws heavy metals out of the system by encouraging the liver to produce bile so they’ll be excreted.  In his monumental tome, Staying Healthy with Nutrition, Dr. Elson Haas includes a recipe for “Anti-Radiation Soup” that relies on the cleansing properties of cilantro to help flush the body of toxins produced due to radiation.  I always have the soup after any necessary X-Rays (and, according to Haas, the soup was “shown to reduce radiation sickness after the Hiroshima bombing”). 

If you’re one of those people who comes down on the “loathe” side of cilantro, I’d urge you to give it another try.  You’ll find that the next few posts here at DDD will focus on this fragrant and fragile herb. Of course, you can always substitute parsley for some or all of the cilantro in these recipes– but why not live dangerously? That’s one more item you can check off your own bucket list.

Other Posts in this Series:

• Lucky Comestible 5(2): Lemony Baked Tofu
• Lucky Comestible 5(3): Confetti Quinoa and Wild Rice Salad
• Lucky Comestible 5(4): Grain-Free Hazelnut-Cilantro Crackers
• Lucky Comestible 5(5): “Ground” Tempeh in a Cilantro-Curry Sauce

Other Lucky Comestibles:

• Lucky Comestible 1: Sweet Potato
• Lucky Comestible 2: Quinoa
• Lucky Comestible 3: Avocado
• Lucky Comestible 4: Coconut

Last Year at this Time: Sweet and Spicy Tempeh

[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.  For this fourth edition, I'm focusing on Coconut. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. This is the last entry on coconut.]

I’m loath to admit it, but I’m one of those people who can’t leave well enough alone.  I’ll be decorating a cake and think, “Oh, it just needs one more flower on there somewhere. . . “ until the top of the thing could pass for a Jackson Pollock with the words “Happy Birthday” meekly peeking through the splotches.  I’m like those middle-aged women (oh, wait, I actually am a middle-aged woman) who don huge, dangly earrings and then wonder if they wouldn’t be complemented by a massive pendant necklace. . . oh, and this lovely, chunky bracelet. . .and must top it off with that favorite equestrian-themed scarf–and can’t forget the cute doggie brooch, of course.  As a student, I’d sit planted at the desk and revise my in-class essays over and over, right up until the very last second when the bell rang (I mean, what if I had left early and later remembered a comma splice I’d neglected to fix?)

And then there’s that cringe-inducing conversation–you know, the one with your One and Only that goes something like this:

Scene: Evening. Ricki and the HH lounge comfortably on the sofa, engaged in animated conversation.

HH: . . . And then the guy says, ‘Yeah, maybe the sandwich on its own is good, but it’s the dill pickle that really makes it great!!”

Ricki:  Ha ha ha ha HA AHA!! Oh, HH, you are just the funniest!! “The dill pickle really makes it great!” Hee hee.  [Leans over to touch his arm].

HH:  Har har hee hee.  What a laugh, eh? Yep, the dill pickle. . . [stretches his arm around her shoulder.]

Ricki: Hee hee, soooo funny.  [Smiling with adoration]: Oh, HH, I love you.

HH:  I love you, too. [Smiles]

Ricki: [Pause].  Um, you know, I’m just wondering about something.

HH [Looking suspicious]: What?

Ricki: Well, you know, I’ve just noticed that I’m always the first one who says, “I love you.” Why is that?

HH [No longer smiling]: Well, that’s not true.

Ricki: Really? When’s the last time YOU said it first?

HH: Um, I dunno. . . last month, probably.

Ricki: No, honey, I’m sure it wasn’t last month. Because remember our anniversary?  And remember when the next weekend, we went out with Gemini I and her hubby?  Well, when we got home, we were sitting on the couch like this, and–

HH:  [Heavy sigh] And you know, we were having such a nice moment there.  I guess you just couldn’t leave well enough alone, could you?

Hmmm.  This irresistible tendency to push the boundaries manifests itself in my prowess in the kitchen as well (no, no, I’ve moved off that scene of me and the HH now!  I’m talking about cooking, silly!).  I love to tinker with recipes and will frequently alter them considerably, even without trying them in the intended form first.  After a lifetime of baking (okay, minus the first 6 years of my life), I’ve more or less discovered what works and what doesn’t.  And if I attempt something creative that doesn’t quite meet my expectations, I don’t take it personally (unlike my reaction to the HH’s lack of amorous expressiveness). 

One of the issues that’s come up in discussions with the recipe testers for my upcoming cookbook is the matter of substitutions in the recipes. Of course, when the testing process began, I assumed everyone would follow the recipes to a “T.”  However, in reality, it’s not always possible for everyone to acquire the exact ingredients; or they might not have everything on hand; or they might not own the perfectly-sized pan.  It got me thinking, “how often do I follow a recipe exactly?”  The answer?  To quote the infamous book title, less than zero.  (Okay, maybe that’s an exaggeration; maybe it’s just a little less than less than zero, more like a little more than never). 

But you know what?  That’s perfectly fine.  Really, if you feel comfortable with cooking or baking and want to introduce minor alterations, that’s terrific; the result may in fact be something even better than the original.  The trick is knowing what to substitute, and when it will work.  Spelt for all-purpose?  No problem.  Agave for sugar?  Fine, with adjustments.  Cherry for pumpkin?  Probably not.  And chocolate for eggplant?  Well, that’s just wrong. (Though, of course, you might like to actually combine the two for a terrific result instead).

When I read about Claudia’s tantalizing Strawberry Coconut Coffee Cake on Vagrant Vegan, I knew immediately that I had to make it.  True to form, I adapted the recipe to my own needs and on-hand ingredients, using Sucanat instead of sugar, spelt instead of wheat, and so on. I also decided to bake the cake as an 8 x 8 inch square instead of a 9 x 13 rectangle, as it’s just the HH and me here (and we don’t give The Girls anything too sweet). Then, when I finally went to bake it, I realized strawberries were already out of season–but I had frozen raspberries in the house; why not use those? (and besides, don’t cooked raspberries just impart the most sensational fuchsia hue?).  

In the end, my version isn’t exactly like the original, but this cake still turned out spectacular.  I think the base is a perfect coffeecake batter, one that can handle many deviations and still taste great (which is, after all, the mark of a winning recipe).  The cake itself isn’t too sweet, and it offers up a juicy burst of tangy raspberry in every bite.  Since coconut is one the HH’s favorite foods, he was drawn by the aroma as it toasted in the oven, and couldn’t wait for his chance to taste it. The verdict was unequivocally positive–he gobbled up a piece and then asked for another.

“That was delicious,” he enthused.  “Maybe the cake on its own is good, but it’s the coconut that really makes it great!“  I could have kissed the guy.

He smiled.  “I love that cake!” he said.  What?  Did he say, “love”?

“Um, you know, I’m just wondering about something. . .” I started.  But then I quickly shoved a large chunk of cake in my mouth and swallowed it.

With all of the pink in this recipe, I’m submitting this post to the Power of Pink Challenge for breast cancer, hosted by Jen of the Beantown Baker.  Having recently learned that someone I care about is battling breast cancer, I’m happy to be able to contribute.  The challenge is on until the end of the month if you’d like to submit something pink.

Raspberry Coconut Coffee Cake (adapted from Vagrant Vegan)

Like most coffee cakes, this one can serve as both dessert or part of a quick breakfast.  The cake is good on its own, but the coconut really makes it great.

Topping:

 2 Tbsp. (30 ml.) whole spelt flour

2 Tbsp. (30 ml.) Sucanat

1/2 tsp. (2.5 ml.) cinnamon

1/2 cup (120 ml.) unsweetened dried coconut

1 Tbsp. (15 ml.) melted coconut oil

Cake:

2 Tbsp. (30 ml.) melted coconut oil

3/4 cup (180 ml.) coconut milk

1/4 cup (60 ml.) soy or almond milk

1 tsp. (5 ml.) fresh lemon juice

1-1/2 tsp. (7.5 ml.) finely ground flax seeds

1/3 cup (80 ml.) agave nectar

1 cup (140 g.) light spelt flour

1 cup (135 g.) whole spelt flour

1/4 tsp. (1 ml.) sea salt

2 tsp. (10 ml.) baking powder

1/2 tsp. (2.5 ml.) cinnamon

1 cup frozen raspberries (NOT thawed)

Preheat oven to 350F (180C).  Spray an 8 x 8 inch pan with nonstick spray, or line with parchment paper.

Make the topping: In a medium bowl, combine the spelt flour, Sucanat, cinnamon, and coconut.  Drizzle with melted coconut oil and toss to coat.  Set aside.

Make the cake: In a medium bowl, whisk together the coconut oil, coconut milk, soy milk, lemon juice, flax seeds and agave nectar until smooth.  Set aside.

In a large bowl, sift together the whole spelt flour, light spelt flour, salt, baking powder and cinnamon.  Pour the wet ingredients over the dry and mix to combine.  Gently fold in the raspberries.

Turn the batter into the prepared pan and smooth the top.  Sprinkle with the reserved topping, and press down lightly to pack the topping just a bit.

Bake in preheated oven for 35-40 minutes, until a tester inserted in center comes out clean.  Cool at least 10 minutes before cutting into squares.  Makes 9 large or 12 medium pieces.  May be frozen.

Other posts in this series:

Lucky Comestible 4 (1): Cabbage T’horin

Lucky Comestible 4 (2): GF Coconut Mini Loaves or Cupcakes

Lucky Comestible 4(3): Savory Veggies with Rice and Coconut

Lucky Comestibel 4(4): Tofu and Chickpeas in a Thick Creamy Coconut Sauce

Other DDD Coconut Posts:

Mrs. K’s Date Cake (coconut topping)

Tropical Lemon-Coconut Muffins (with coconut and avocado)

Aloo Masala (Potato Curry with Coconut)

Polish Lemon Cake (lemon cake with gooey coconut topping)

Anzac Biscuits (the Australian tradition)

Coconut Recipes on Other Blogs:

From Lisa at Lisa’s Kitchen:

Shredded Beet and Dill Coconut Salad
Coconut Soup with Mushrooms
Toasted Fresh Coconut and Tomato Chutney
Coconut Milk Muffin Scones

From Bee and Jai at Jugalbandi:

 [If you are reading this post on a site that is not Diet, Dessert and Dogs, it has been plagiarized.  Feel free to give that scoundrel a piece of your mind!]

[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.  For this fourth edition, I'm focusing on Coconut. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. This is the third entry on coconut.]

Honestly, I can’t even remember the last time I had fried rice before I made this dish.  My mother used to cook a toned-down version of it when we were kids (basically white rice and a splash of soy sauce), and I most likely ordered some of the stuff at a Chinese restaurant back in the 1980s, but other than that, I hadn’t even thought about the concept in years–I mean, it’s called fried rice, right?  

Perhaps it was serendipity, or perhaps synchronicity–or both.  A few of weeks ago, I had bought some kale with the intention of making raw kale salad. But the avocados, despite having ripened on the counter for a few days, were still hard as baseballs. In the meantime, the kale had exhausted itself in the refrigerator and reclined at the back of the shelf, sprawled limply over the cauliflower.  That kale needed to be given a purpose, and fast.

I’d been catching up on my blog reading when this recipe , from Maureen and Aly’s blog, Mad About Udon, leapt out at me. True, the original called for collards rather than kale, but I’ve learned that most greens are amenable to standing in for their fellow leafys in most instances.

The simplicity of this dish belies its deliciousness. It’s quick, easy, and totally alluring. I realize it’s called fried rice, but, given the number of veggies in the mix (I enlisted some of that cauliflower in addition to the beans and greens), it might as well be called “Veggies with Coconut and Rice.” Whatever the appellation, it’s fantastic.  I made this three times in quick succession, and it’s now become the number one recipe of choice when we have kale in the house (having overtaken the previous frontrunner–raw kale salad). 

Thanks to Maureen for creating this masterpiece, in which coconut features prominently.  And I think it’s totally fitting that today’s recipe comes courtesy of another Canadian, since this weekend marks our Canadian Thanksgiving! if you’re celebrating this weekend, why not consider this dish as an alternative to those tired ole brussels sprouts?

To those of you giving thanks (or if you’ve simply got a day off), have a great long weekend!

Savory Fried Rice with Kale and Coconut

Adapted fom Mad About Udon

With just the perfect melding of salty, spicy, and crunchy, this hearty and flavorful side dish is almost a meal on its own.  As Maureen suggests, use Bragg’s instead of regular soy sauce to make this entirely gluten-free. Since I’ve altered the preparation slightly, I’m including my own version here.

2 Tbsp. vegetable oil (I used olive oil)

1/4 cup chopped onion

2 cloves garlic, finely chopped

1 small fresh red chilli, seeded and chopped (or, if you like to live dangerously, leave the seeds in)

1/2 tsp. brown sugar (I used Sucanat)

1 Tbsp. rice vinegar

2 Tbsp. tamari or soy sauce (or use Braggs)

1 cup green beans, sliced (or use 1/2 cup beans and about 1 cup cauliflower florets)

4 oz. collards or kale (or other fresh greens, such as spinach or chard)

3.5 oz. jasmine rice, cooked (about 2 cups)

2/3 cup dry unsweetened shredded coconut, toasted

1/2 cup lightly toasted cashews

Heat oil in large frying pan. Add onion and garlic, cooking over medium heat until the onion begins to brown. Add the chili, and cook another minute. Stir in Sucanat, soy sauce, and rice vinegar. Toss over heat for 1-2 minutes . Add the green beans, greens, and cauliflower and continue to cook and stir for another 2-3 minutes, until the beans are bright green and the greens are wilted.  Stir in the rice, coconut and cashews and allow the mixture to heat through (about 3 minutes). Remove from heat and serve. Makes 4-6 servings.

Other posts in this series:

Lucky Comestible 4 (1): Cabbage T’horin

Lucky Comestible 4 (2): GF Coconut Mini Loaves or Cupcakes

Lucky Comestible 4(4): Tofu and Chickpeas in a Thick Creamy Coconut Sauce

Lucky Comestible 4(5): Raspberry Coconut Coffee Cake

Other DDD Coconut Posts:

Mrs. K’s Date Cake (coconut topping)

Tropical Lemon-Coconut Muffins (with coconut and avocado)

Aloo Masala (Potato Curry with Coconut)

Polish Lemon Cake (lemon cake with gooey coconut topping)

Anzac Biscuits (the Australian tradition)

Coconut Recipes on Other Blogs:

From Lisa at Lisa’s Kitchen:

Shredded Beet and Dill Coconut Salad
Coconut Soup with Mushrooms
Toasted Fresh Coconut and Tomato Chutney
Coconut Milk Muffin Scones

From Bee and Jai at Jugalbandi:

[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.  For this fourth entry, I'm focusing on Coconut. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. This is the second entry on coconut.]

First:  thank you all, most sincerely, for all your kind words regarding The Girls and the Ordeal of the Raisins. Both dogs are fine (my bank account, on the other hand, will suffer for some time–but that’s my penance, I reckon).  And I’m also glad that the post seems to have provided some new information to some of you, who may not have been aware that raisins are often poisonous to the canines in our lives. 

In fact, I was so rattled the other day that I neglected to mention something really great:  I won a contest!  And this time, folks, I truly felt the love! The eloquent, clever and enormously crafty Shellyfish of Musings from the Fishbowl recently conducted a contest to win one of her handcrafted felt change purses, and my comment was (randomly) chosen to win!  Whoo-hoo!  I am utterly thrilled and cannot wait to receive my prize in the mail.  I will, of course, blog all about it when it arrives. Thanks, Shellyfish!

And now, back to our regularly scheduled Lucky Comestible!

You know how some people are just so eccentric, so outré, so larger-than-life that they may as well be a caricature of themselves? Think Jack Palance at the Oscars.  Think Richard Simmons.  Think my mother’s old friend Ms. Gabor.

Say what? 

Ms. Gabor (a pseudonym, bien sûr) was one of my mother’s regular Mah Jong ladies who came to our house Thursday afternoons. Long before the era of elective plastic surgery, Ms. G managed to appear entirely plastic most of the time, all on her own. Likely in her 50s back then, she balanced under a towering, shellacked and elaborately braided beehive hairdo, pinned in place with a network of rhinestone-studded hair clips. She wore eyeliner too heavy, décolletage too revealing, and an attitude far too abrasive.  But what I remember most about Ms. G was how she coped with summer.  Because in the summer, our house–lacking any air conditioning–was not just hot; it was “feels-like-Vesuvius” hot; “the-smoke-detector-is-shrieking” hot; “someone-call-Denis-Leary-to-Rescue-Me” hot. 

On those blistering summer days when my mom and her friends played “Maj,” we kids would return home from school to a tableau of four women, reposing in a haze of smoke (everyone except my mom smoked cigarettes) and humidity, most of them dripping sweat and fanning themselves with handkerchiefs or napkins. And Ms. G, elbows on the table, calmly studying her tiles and wearing a black bra.  Yes, you read that correctly; it was not her black bra as seen through a sheer blouse; no, no; it was her black bra as seen on her torso because she had taken off her blouse and placed it on the back of her chair. 

“Dahlink, vould you be so kind as to get me a glass of soda?” she’d inquire in her heavy Hungarian accent, as soon as I entered the room.  Then I’d be forced to march to the fridge, pour the club soda, and hand her the glass while pretending that I didn’t notice she was wearing nothing more than a bra!  Seeing this vision on a weekly basis may have, I suspect, traumatized me just as much as did seeing The Girls eating raisins the other day.

Well, my mother regularly made a dessert for the ladies that was her one coconut-based specialty.  She called it “Roly Poly,” and it was basically a layer of oily, dense dough rolled out to a rectangle, topped with (in this order) a thick slather of strawberry jam; sprinkles of toasted walnuts; a smattering of raisins; randomly scattered chunks of chopped Turkish Delight, and a final light shower of shredded coconut.  The entire monstrocity was rolled up jelly-roll style, sliced into pinwheels and baked.  It’s possible that the Turkish Delight, with its vaguely floral, vaguely alcoholic smell, is what pushed the roly poly over the edge from the “yucky parental dessert” category to the “makes me want to vomit” category, but I have an inkling it was more closely connected to the image of Ms. G munching mindlessly on a slice, crumbs floating gently into the cleavage on her black lace bra.

I did, eventually, get over my coconut aversion, once I met the HH and found he adored the stuff. But the inspiration for today’s recipe was neither Roly Poly nor the HH; it was two of the recipe testers for my upcoming cookbook. (By the way, have I mentioned lately that I ADORE my cookbook testers??)

Since these two women are gluten intolerant, I assumed they’d attempt the GF recipes exclusively (about 30% of the recipes will be gluten free).  What I’ve found, instead, is that these two have willingly adapted some of the original recipes to render them gluten-free!  I’ve been amazed at and inspired by their ingenuity, and decided I had to dive in and finally start creating more gluten-free goods myself. This coconut series seemed the perfect place to start out; I already had a recipe in mind that met my NAG requirements, so converting it to gluten-free was the next logical step.

Originally given to me by a friend in university, this recipe was titled, simply, “Coconut Loaf,” and called for eggs, butter, white sugar and white flour.  Using gluten-free flours and finally trying out some xanthan gum as a binder, I came up with this combination.  I’m happy to say that the resultant loaves were just as light as–if not lighter than–the original, with a tender, delicate crumb and ethereal coconut flavor. The HH pronounced this a hit as he bit into his second loaf, remarking, ”The texture is so light, it reminds me of a Twinkie.”  (To the HH, this is the highest praise one can confer on a cake.)

I, too, was very pleased with the result, and would certainly make these again, gluten free or not. Even if you are able to eat gluten, you might want to try these out as an alternative to your usual cupcakes; the preponderance of legume flour (from the beans and chickpeas) makes these an abundant source of both protein and fiber, more so than most other baked goods. I’m sure the Maj ladies would approve.

I’m also contributing this post to the Living With Food Allergies blog carnival that takes place every month and is hosted by Rational Jenn.

Finally, if you’ve recently posted any coconut recipes you’d like me to share, just leave the link here in the comments or send it via email, and I’ll add it to the list below!

Gluten Free Coconut Mini Loaves or Cupcakes

These are light and not too sweet, with a pronounced coconut flavor.  For fancier loaves, drizzle with your favorite glaze.

2 Tbsp. (30 ml.) coconut oil, melted

2 Tbsp. (30 ml.) cashew or macadamia nut butter, at room temperature

2/3 cup (180 ml.) light agave nectar

1 Tbsp. (15 ml.) pure vanilla extract

1/3 cup (80 ml.) plain or vanilla almond, soy or rice milk

1/4 tsp. (1 ml.) pure coconut extract (optional)

1 Tbsp. (15 m.) finely ground flax seeds

1/4 cup (30 g.) garbanzo bean (chickpea) flour

1/4 cup (40 g.) whole bean flour

1/4 cup (30 g.) sorghum flour

1/4 cup (45 g.) potato starch

1/4 tsp. (1 ml.) baking soda

1-1/4 tsp. (5 ml.) baking powder

1/4 tsp. (1 ml.) xanthan gum

1/4 tsp. (1 ml.) sea salt

1/2 cup (  g.) shredded unsweetened coconut

Preheat oven to 350F (180 C).  Spray 6 mini loaf pans or with nonstick spray or line 8 cupcake cups with paper liners. 

In a medium bowl, whisk together the coconut oil and cashew butter.  Slowly stir in the agave, vanilla, almond milk, coconut flavoring and flax seeds; whisk to combine.  Set aside while you measure the dry ingredients, or at least 2 minutes.

In a larger bowl, sift together the garbanzo flour, whole bean flour, sorghum flour, potato starch, baking powder, baking soda, xanthan gum and salt.  Whisk to combine.  Add the coconut and stir to blend.

Pour the wet ingredients over the dry and stir to mix well.  Using a large ice cream scoop or 1/3 cup measuring cup, fill the loaves or cupcake cups about 3/4 full.

Bake in preheated oven for 25-30 minutes, rotating the pan once about halfway through, until a tester inserted in the centre comes out clean (the tops will begin to crack and brown a bit).  Cool in pans for 5 minutes before removing to a cooling rack to cool completely.  May be frozen.

[This recipe will also appear in my upcoming cookbook, Sweet Freedom, along with more than 100 others, most of which are not featured on this blog.  For more information, check the "Cookbook" button at right, or visit the cookbook blog.]

Other Posts in This Series:

Lucky Comestible 4(1): Cabbage T’horin

Lucky Comestible 4(3): Savory Veggies with Rice and Coconut

Lucky Comestible 4(4): Tofu and Chickpeas in a Thick Creamy Coconut Sauce

Lucky Comestible 4(5): Raspberry Coconut Coffee Cake

Other DDD Coconut Posts:

Mrs. K’s Date Cake (coconut topping)

Tropical Lemon-Coconut Muffins (with coconut and avocado)

Aloo Masala (Potato Curry with Coconut)

Polish Lemon Cake (lemon cake with gooey coconut topping)

Anzac Biscuits (the Australian tradition)

Coconut Recipes on Other Blogs:

From Lisa at Lisa’s Kitchen:

Shredded Beet and Dill Coconut Salad
Coconut Soup with Mushrooms
Toasted Fresh Coconut and Tomato Chutney
Coconut Milk Muffin Scones

From Bee and Jai at Jugalbandi:

[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.  For this fourth entry, I'm focusing on Coconut. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. ]

Well, folks, it’s been quite the day here at the DDD household.  This post may be a tad longer than usual, so relax, don those fuzzy slippers, curl up by the firewall, and read on. . .

The day started out almost like any other, except that the HH, suffering from a bout of the flu, was at home.  Knowing he needed something substantial and nourishing–and fearing I might be felled as well–I cooked up a huge batch of stick-to-your-ribs, nutrient-dense, thick and creamy Baked Oatmeal.  So far, so good.

As is our habit, the HH and I ate our meal at the table, as The Girls waited in the wings (really just across the floor), like so:

Once we were done, as usual, we offered The Girls the leftovers.  In this case, it amounted to about 1/4 cup (60 ml.) cooked oatmeal each.  I scraped the oatmeal into their bowls, set them on the floor, and the enthusiastic slurping began. 

“Isn’t it cute how they hoover it up?” I mused absentmindedly to the HH.

“Yep, they really seem to like that apple-raisin combo,” he remarked.

“Ha, ha, yes, the–the WHAT?!!  Apple-raisin??!!!  RAISIN???!!!!”  How could I have missed them?? HOW COULD I BE SO IRRESPONSIBLE???!!!! RAISIN. Oh, no. . . . . . 

I swooped in to whisk the bowls out of reach–but alas, too late.  They’d both eaten several mouthfuls of raisin-infused oatmeal!  Now, as any of you with dogs already know, recent media reports have warned that raisins–for some unknown reason–can be highly toxic to dogs, sometimes causing nausea, renal failure–or worse.  Horrors!

In a panic, I called the vet to see what to do.  My mind was already reeling with unspeakable possibilities. “Bring them in immediately,” she commanded. 

And so, a few moments of carelessness led Ricki to spend half her morning chewing her nails in the vet’s office, waiting for The Girls to upchuck a few mouthfuls of cooked oatmeal, apples, and raisins. 

Thankfully, everyone came through just fine (though to tell the truth, I’m probably still a bit traumatized–but that might just be because of the size of the vet bill).

Well, after the Ordeal of the Raisins, I was in no mood to crack open a coconut, so we’ll forgo that demonstration today.  I do, however, have this yummy coconut-rich Cabbage T’horin for you, as the first entry in the Lucky Comestibles: Coconut series.  (And no dogs were harmed in the making of this side dish).  

*   *  *  *  *  *  *  *  *

Coconut, like coffee, chocolate and wine, is a perfect example of culinary atavism: hailed as a boon to health in one generation, scorned in the next, then revived as a “health food” yet again decades later.

Given a bad rap in the past because of its high saturated fat content, what we think of as coconut, that white ”meat” that’s most often eaten shredded and dried, is actually the nut of a fresh, green coconut fruit.  In recent years controversy has developed over whether or not coconut oil is or is not good for us.  Apparently considered a panacea in the tropical countries where it’s naturally abundant,  coconuts have been touted more recently in North America as well, to treat a variety of medical problems. 

In nutrition school, we learned that the saturated fats in coconut, unlike those in other foods with a high sat fat content (such as meat or butter), are considered “medium chain fatty acids,” which don’t increase cholesterol levels or contribute to atherosclerosis and other cardiovascular issues.  In fact, most of the studies previously done on coconut oil focused on hydrogenated varieties, and hydrogenation renders any fats unhealthy. 

Some researchers also believe that coconut oil is useful for a plethora of ills, including fungal infections (caprylic acid, derived from coconut, is a primary alternative treatment for candida yeast overgrowth), viruses, parasites, digestive disorders, and a wealth of other conditions, as well as helping to prevent heart disease and promote weight loss (though I’ve never been the beneficiary of this last characteristic). 

One thing that’s indisputable is its place as first choice when you’re seeking an oil to cook with on high heat.  Because of its saturated status, coconut oil is the oil least damaged by heat, which makes it great for frying (even though I know you never fry foods, right?) or baking.  And because it’s solid at room temperature (as long as your room is below 76F), coconut oil makes a great butter substitute, and can be used interchangeably with butter. At the organic market where I used to sell my baked goods, one of the vendors was known to eat it off a spoon.  I never quite achieved that lofty accomplishment, but do use it for stir-fries and baking.  

Fresh coconuts also confer health benefits, through the coconut “water” (the liquid inside the coconut fruit–not to be confused with coconut milk, which is made by boiling the meat of a coconut). I had the opportunity to drink some fresh coconut water extracted from one of these green coconuts a few years back when in nutrition school.  An incredibly healthy imbibement, the liquid from a fresh young coconut is said to have the same electolyte balance as our blood, so it’s a wonderful energy drink (which, according to Wikipedia, can actually be taken intravenously!) .  I must admit I wasn’t a fan. Apparently, coconut water is now being sold already flavored, so I may give it a try.

As to coconut milk, well. . . is there anything richer tasting than full fat coconut milk?  It’s the base for my soy-free vegan whipped cream (the recipe for which is being tweaked daily, with the goal of perfection by the time it appears in the upcoming cookbook) and many a creamy sauce.  I love it in desserts and use it in baking as well when I can, although again, you don’t want to overdo the sat fat. 

Finally, there’s the coconut itself.  Fresh coconut meat is unparalleled in flavor and texture, but practicality does take over most of the time when we’re cooking or baking, and dried is a fine substitute.  I’ve used freshly grated coconut meat on only a handful of occasions in cooking.  Generally, I prefer unsweetened, as I’d rather have control over the amount of sweetener in my foods (and shredded coconut is often sweetened with white sugar).  This way, as well, you need buy only one type, as it’s suitable for both cooking and baking.  For the recipes in the Lucky Comestibles series, I’ll try to include coconut meat, milk, and oil (and leave you to try fresh coconut water on your own).

Today’s recipe, the first one I made from my new cookbook, Passionate Vegetarian by Crescent Dragonwagon, features shredded dried coconut.

According to the book, this dish hails from Kerala province in India, the very name of which means “Land of the Coconut Palms” and where “almost everything contains coconut.” I think this T’horin is testament to that sentiment–I mean, how often would you consider combining coconut with your cabbage?  And yet, it really works.

Try this out for a quick, easy, and incredibly tasty dish. Unlike many dishes with cabbage, this one stir-fries it without the addition of very much liquid, for a crisp yet fully cooked result.  I thoroughly enjoyed it as a side with dinner–and was sure it never came anywhere near the drooling mouths of The Girls.

“Thanks, Mum, we appreciate that. . . we’re still feeling a bit woozy from that weird breakfast you gave us.”

Cabbage T’horin

[Now, why would I place chopsticks in a photo of an Indian dish, you ask?  Beats me; just thought they looked nice somehow.  I did eat the T'horin with them, though.]

2 tsp. mild vegetable oil (I used–what else?–coconut oil)

1 onion, chopped

1 Tbsp. black or brown mustard seeds

2 tsp. sweet paprika

1 small head cabbage (about 1 lb. or 500 g.), core removed, finely chopped into pieces no larger than 1/4 inch on their largest side, preferably smaller (this is the fussiest part of the recipe)

1/4 tsp. sea salt

2-3 Tbsp. water, preferably spring or filtered (I needed a bit more)

1/3 cup dry unsweetened coconut flakes (I only had shredded, so used that)

Heat the oil in a nonstick skillet over medium heat. Add the onion and sauté until softened, about 4 minutes. Add the mustrad seeds and cook, shaking the pan often, until the mustard seeds begin to pop, about 3 minutes. Add the paprika and stir for 20 seconds.

Add the cabbage and stir well to combine and slightly sear the cabbage. After 20 seconds, add the salt, along wtih the 2 Tbsp. of water; cover the skillet, lower the heat to medium-low, and cook, lifting the lid to stir now and then, and adding the extra tablespoon of water if needed, 6 to 8 minutes, until the cabbage is tender. (The dish should be dry–no liquid at all in the pan–though the cabbage will be moist.)

Remove from the heat and stir in the coconut. Serve hot or at room temperature.  Makes 4-6 side dish servings.  May be frozen.

AND DON’T FORGET. . . . If you’ve posted any coconut recipes of your own recently, send the URLs on over and I’ll be happy to link to them!  (Depending on how many people send links my way, I may need to restrict the number of links per person. I’ll keep adding as the series continues, so feel free to send them along any of the LC days). 

Other Posts in this Series:

Lucky Comestible 4 (2): GF Coconut Mini Loaves or Cupcakes

Lucky Comestible 4 (3): Veggies and Rice with Coconut

Lucky Comestible 4(4): Tofu and Chickpeas in a Thick Creamy Coconut Sauce

Lucky Comestible 4(5): Raspberry Coconut Coffee Cake

Other Coconut Dishes on DDD:

Mrs. K’s Date Cake (coconut topping)

Tropical Lemon-Coconut Muffins (with coconut and avocado)

Aloo Masala (Potato Curry with Coconut)

Polish Lemon Cake (lemon cake with gooey coconut topping)

Anzac Biscuits (the Australian tradition)

Coconut Recipes on Other Blogs:

From Lisa at Lisa’s Kitchen:

Shredded Beet and Dill Coconut Salad
Coconut Soup with Mushrooms
Toasted Fresh Coconut and Tomato Chutney
Coconut Milk Muffin Scones

From Bee and Jai at Jugalbandi:

I’d planned to begin posting the next Lucky Comestible (coconut) today, but as it turned out I was completely wiped out after participating in the local (and first annual) Totally Fabulous Vegan Bakeoff yesterday.  The event, sponsored by the Toronto Vegetarian Association in honor of World Vegetarian Day, hosted 30 entrants (of which I was one) to participate by presenting baked goods in four categories.  Sorry to say I didn’t win any prizes (I entered my vegan butter tarts). My entry was well received by the audience and judges, but fell far behind in the looks and presentation department (okay, maybe not the prettiest dessert, but how could they not appreciate such patriotism??).  I was truly amazed at some of the elaborately decorated baked goods!  Still, it was great fun to participate and also sample some of the other entrants’ delicious baked goodies.

Well, since I don’t have a new food post for y’all just yet (tomorrow, I promise!), I thought I’d FINALLY catch up on memes and thanks. 

As I said, I didn’t win anything at the bakeoff, but I WAS awarded this “Kick Ass Blogger” award by Giz and Psychgrad over at Equal Opportunity Kitchen.  Thanks so much, both of you–I am honored to be a recipient (at least it was “kick” and not “big”!)

And now, the much neglected, ostensibly (but not) forgotten, fun-loving memes! Months ago (or was it longer?), I was tagged by Lisa at the lovely and delicious My Own Sweet Thyme and then Tinker from the entertaining and informative Tinker Culture for a “Six Random Things About You” tag.  (And I do apologize, ladies, for taking this long to get to it!)

Here are the rules for the meme:

Tag Rules:

• Link to the person who tagged you.
• Post the rules on the blog.
• Write six random things about yourself.
• Tag six people at the end of your post.
• Let each person know they have been tagged by leaving a comment on their blog.
• Let the tagger know when your entry is up.

I’ve done a couple of similar tags before, and I always find myself to be pathetically meme-challenged.  It’s not that there aren’t many random facts about me, but just not that many of interest to anyone but the HH or The Girls. Forgive me if certain themes are repeated. . . here goes:

Dog Theme:

1) The first dog we had when I was a kid was a boxer named Princess.  I was about four at the time, and while Princess was very sweet and loving, I realize now that she had a few dominance issues.  Apparently (according to my mom), every night, I’d go to sleep with Princess draped across my feet at the foot of the bed.  In the morning, my mom said, she’d enter the room to find Princess comfortably sprawled over the entire bed while I was asleep. . . on the floor.  (Strangely, I still love dogs–but could that have anything to do with our training The Girls to stay off the furniture?).

Fashion Theme:

2) I own lots of costume earrings. Like, lots.  My mom never left the house without earrings on, and I must have inherited that tendency; I feel naked if I’m not wearing any. I love costume jewelry because that way I can own earrings to match virtually every piece of clothing.  (Another major advantage of earrings, of course, is that they always fit you, no matter how much weight you gain). 

I’ve got plastic earring in every stripe of the rainbow; multi-colored, floppy cloth earrings; feather earrings; black with silver, black with “gold,” black with any color you can imagine; dangly, stud, hoops, and even fish-shaped earrings.  The only real gold earrings I own were given to me by the men in my life (doesn’t that just make me sound so. . . promiscuous worldly? Okay, that accounts for 2 pairs of earrings. . . but still.)

3) I still possess several items of clothing from high school.  Oh, sure, that may not seem very significant to those of you in your 20s or younger, but I’m talking decades ago.  I still have the first pair of Lee overalls I ever bought, complete with my own embroidery flowers in an oh-so-Love Child sort of pattern.  I’ve got a blue woolen mini skirt that I snagged at Value Village when I was an undergrad, and though I’ll likely never wear it again, I can’t part with it because it’s such good quality and I so love it.  I’ve got a wildly printed tunic-shirt that I still wear (!!) just because I adore the crazy flowery pattern so much.  And I’ve held on to all the hand-knit and hand-sewn stuff I made over the years, as well as a few sweaters mom knit for me, for the obvious sentimental reasons.  Why keep all these clothes, you ask?  Well, anyone whose weight has ricocheted as wildly as mine has knows you never throw away good clothes–who knows when they might fit you again?

Physical Quirks Theme:

4) I’m near-sighted in one eye and far-sighted in the other.  Apart from glasses that make one eye look slightly larger than the other, this quirk of nature allows me to grow old a little more gracefully, as I don’t require reading glasses just yet, since my near-sighted eye can actually see better these days, while the far-sighted eye allows me to continue to see everything else.

CareerTheme:

5) One summer, I worked as a telephone salesperson selling frozen sides of beef. The company was called Hunk ‘N Chunk Freezer meats, and I had to cold call (frozen call?) people and ask if they wanted to purchase a year’s worth of pre-cut cow.  The boss started me off at 5 cents commission (yes, five cents) per sale.  By the end of the week, I guess I’d exceeded his expectations, as I was raised to ten cents per sale.  I ended up quitting after 2 weeks when another job I’d applied for, secretary for an insurance company, came through. My Hunky boss (in fact, he actually was hunky) did subsequently invite me to his family’s Sunday dinner, however, which turned out to be a blind date with his son (I guess I didn’t exceed his expectations–no gifts of jewelry ever came of that meeting).

6) During my first year in Toronto as a grad student at the University of Toronto, I was lucky enough to nab a position as don in the girls’ residence (after the interview, the Dean told me she just “had to meet someone who worked at a place called Hunk N Chunk Freezer Meats” because that meant I “must have had a good sense of humor.”)  In exchange for being a sort of elder cousin on the residence floor, I was afforded the privilege of free room and board–in downtown Toronto (approximate monetary value in today’s dollars: $572,683.47 per month).  I loved the gals with whom I shared the floor that year, and always felt as if I got the best end of the deal.  I could walk to classes simply by strolling through the appropriately majestic Queen’s Park and came to know the city first-hand by living right in the midst of it.  It also gave me the unique experience of living in centuries-old historical structure (if you don’t count the haunted house my friends and I camped out in that one summer in high school).

I know the meme rules suggest that I pass this along to others, but rather than choose specific people, I’m going to leave an open invitation to anyone who wishes to participate.  We bloggers love to learn a little more about each other beyond the food–so go ahead and pick your own six things!

Tomorrow:  Coconut!

Odd. . . my Google Reader seemed to be filling up at an alarming rate, sort of like the rising waterline in The Poseidon Adventure.  Then I remembered:  Not only is October the official World Vegetarian Month, it’s also the Vegan MOFO (Month of Food)!  This is the 31-day period in which vegan food bloggers worldwide pledge to blog at least 20 days of the month about, well, vegan food.  And blog they have!

Given my vida loca schedule these days (and The Girls do make me put my clothes on and go walking in the rain), as well as the imminent festival of the harvest here in Canada, I accepted that I simply couldn’t commit to that esteemed blog event, for fear of ending up committed myself as a result.   Instead, I thought I’d bring to you some highlights of recipes I’ve tried and enjoyed from other vegan and vegetarian bloggers in the past while. 

Every now and again, I scroll through my photos and realize there are dozens of dishes I’ve cooked and photographed, but never blogged about.  It may be that they were less than stellar in their final form, or that my woeful skill as a photographer resulted in a photo that, ahem, didn’t quite do the dish justice.  More often than not, however, it’s just that I ran out of time and went on to blog about something else–and then, weeks (or, in some cases, months) later, I stumble upon the photos and rack my brains to remember what the heck it was.  And so, here’s but a brief sampling of some of the things we’ve been sampling here in the DDD household.

Happy Vegan MoFo, everyone!

Caramelized Tofu (101 Cookbooks)

As Heidi mentions in her post about this, this deceptively simple dish is incredibly addictive.  I made it once to try it out, then repeated the venture three days in a row.  Stupendous.  (And this is one of those aforementioned cases in which the photographer is not up to par with the quality of the recipe!).

Crumb-Topped Brownies, sans topping (My Sweet Vegan): 

Hannah’s Crumb-Topped Brownies are everything you’ve heard they are, and more.  As I mentioned a while back, I recently found myself with some soy yogurt in the house, so I finally had the means to try these out.  They were superb–soft, gooey, and with a moist, almost custard-like texture that literally melted in the mouth.  Even without the white sugar or flour, these were fabulous, and irresistibly decadent.

Curried Tofu Scramble (Moosewood New Classics):

My favorite scrambled tofu recipe. With just a touch of curry paste, a hit of jalapeno, the requisite turmeric–this dish provides a spicy, juicy, eggy and convenient scramble.  I could eat this every day (and I do, for about 3 days after I make it, since the HH will no longer indulge with me).

Broccoli and Rice Salad (Jean Lemlin’s Quick, Simple and Main Course Vegetarian Pleasures):

Got broccoli?  Got rice? With the addition of a tangy dressing and chopped almonds, Lemlin elevates the basic rice and veggies to a step beyond the quotidien.  And gluten-free! 

Nori Condiment-Baked Potatoes (Nourish Me):

As Lucy mentioned in her original post about this condiment, it may be just a tad too pungent for some tastes on its own; but these taste buds thoroughly enjoyed it roasted with russett potatoes. Yes, it does sound quirky, and yes, it does resemble the habitat of plankton, but it is, nevertheless, uniquely appealing!

Coconut Chocolate Chip Cookies (Destiny’s Vegan Kitchen):

Rich. Chewy. Chocolatey. Totally indulgent.  All that, even though I made my usual substitutions of Sucanat for sugar, spelt for regular flour, coconut oil for margarine, etc.  The HH almost scalded his tongue eating four of these babies straight out of the oven.  What are you waiting for?  Go bake some, pronto!

And coming up. . . .got any coconut of your own?

I deliberately ended this list with these coconut cookies as a segue into my next post, which will introduce a new Lucky Comestible series–on coconut!  I’d love to include any recipes you may have made featuring this ingredient as well.  While I’m not quite ready for my own blog event, I will happily provide links to your posts at the end of each Lucky Comestible recipe in the series. 

So feel free to send along those URLs for your coconut-based recipes (and I’m already planning to feature at least 2 of your recipes in the batch. . . but you’ll have to wait to see which ones!).

“Oh, Mum, talk about MoFo!  You’re so cruel to keep us all waiting. . .especially when you’re cooking all those yummy coconut dishes just a few feet away. . . *sigh*. . . “

“Chaser, don’t you use such language!  And don’t worry, when she’s done, we’ll get to polish off the extra coconut milk.” 

[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.  For this third entry, I'm focusing on Avocados. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible.  Today's avocado-based recipe also happens to be quick and incredibly easy, the criteria for my Flash in the Pan recipes--so it straddles both categories!] 

Think smooth and creamy.  Think easy and delicious. Think sandwich spread, base for sandwich fillings, foundation for dips or savory pâtés.  Think avocado mayonnaise!

This incredibly quick and equally irresistible recipe comes from the wondrous Dr. Ben Kim’s Natural Health website.  A chiropractor and acupuncturist based in Barrie, Ontario, Dr. Kim is also a fount of information on all things holistic, and he offers incredible material about healthy eating–all for free through his newsletter, of which I am an avid fan (and no, I’ve never actually met the man, just in case you think there’s a little nepotism going on here–I just really think his info is great!).

I whipped up this mayo and enjoyed a daub on some steamed artichokes, but by the time I’d finished eating them, I knew I was hooked.  I plopped some over ripe, juicy slices of beefsteak tomato for a lunch appetizer and was enthralled.  After the first taste, I wanted to scoop this out of the bowl with a spoon (come to think of it, I did scoop this out of the bowl with a spoon).

You can use this as you would any other mayo, in sandwiches, wraps, salads (it would be heavenly thinned out just a little over field greens–turns out the recipe is very much like the avocado pesto salad dressing I posted about last March).

Avocado and Basil Mayonnaise

from Dr. Ben Kim

This creamy, heavenly spread can be used anywhere you’d use regular mayo.  I agree with Dr. Kim:  this is the best vegan mayo I’ve ever tried.

2 ripe avocados, halved, pitted, scooped out of skins, and cubed

large handful of fresh basil leaves

2 Tbsp. (30 ml.) extra virgin olive oil

2 tsp. (10 ml.) fresh lemon or lime juice

1 garlic clove, peeld and minced

sea salt and black pepper, to taste

Combine basil, garlic, and a pinch of sea salt in a small food processor and blend until ingredients form a paste.

Add avocados and process until smooth. Blend in oil and lemon or lime juice, and then season with salt and pepper.  Makes 4-6 servings.

Other posts in this series:

• Lucky Comestible III: The Perfect Guacamole
• Lucky Comestible III (2): Decadent Chocolate Pâté
• Lucky Comestible III (3): Mango Avocado Salad
• Lucky Comestible III (4): Lentil Pistachio Patties
• Lucky Comestible III (5): Tropical Lemon-Coconut Muffins

[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.  For this third entry, I'm focusing on Avocados. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. ] 

Summer is definitely the season of romance.  I mean, all those couples strolling along the Harbourfront, hand in hand. . . starry nights and waves crashing against the sand at the Beaches. . . candlelit dinners on the back patio under the moonlight, just you and your sweetheart. . . and the black flies. . . and the mosquitoes. . . and the spiders. . .  Hmm.  Well, all those couples strolling along the Harbourfront, hand in hand . . .

Doesn’t everyone love a little romance once in a while? I used to think that romance meant roses and chocolate, but nowadays I know better.  Now I realize it’s just chocolate. 

In my previous lifetime (long before the HH), my Starter Husband  was a natural when it came to romance; he was one of those guys who’d secretly light candles and strew rose petals around the bathtub (which was filled, naturally, with Chanel Number 5 Bubble Bath) while I was out shopping because he saw it in a movie somewhere.  Or I’d open a Christmas present to find a pair of handcrafted tiger’s eye earrings he’d bought, because I’d admired them while strolling through an outdoor bazaar the previous July.  Yes, he was a “romantic,” in the classic sense (still didn’t save the marriage, though). 

Most of us are familiar with the studies about husbands who “help out” more in the domestic areas of the home (washing dishes, doing laundry, cleaning floors, etc.):  they’re also more likely to get lucky in the other areas (read: bedroom) of the home.  In those cases, romance is something else entirely:  it’s the ability to tune in to the ongoing, mundane demands or stresses facing your loved one and to help alleviate some of the pressure by reducing the workload. I mean, we all know there’s nothing quite so sexy as a guy with his hands in a sink of soapy dishes, right?  

The HH is definitley not romantic in the classic sense–I think he’s bought flowers for me twice in the eleven years we’ve been together, and those only under duress–but he sure does shine in the “sharing housework” department.  (I know, I’ve mentioned his lack of cooking prowess before, and it’s true, he loathes cooking; but he does make a great kitchen hand, and if I had to count up household chores, I’m certain he takes care of more of them than I do). 

The HH’s style leans more toward Harry’s in When Harry Met Sally–the guy you love to talk to, the one whose silly jokes make you laugh despite yourself, the one who’s steady and good natured and helpful, even if he does miss a few cues when it comes to your desire for sentiment or being sappy. 

And what prompts me to feel romantic toward my guy?  Well, seeing him on his back on the floor (really, get your minds out of the gutter, people!), rolling around with The Girls and a pull toy (well, actually, I guess that last sentence out of context could be interpreted “that way,” couldn’t it? Lord knows what search terms will lead people to this post, now I’ve written that).  Though he’d probably never admit it out loud, the HH is head-over-tail in love with our dogs.  And recognizing that devotion always sparks my own romantic inclinations towards him. (“We’re pretty cool with it, too, Mum.”)

Although it’s true I’ve bought Christmas gifts the HH had admired months before, in general I tend toward more quotidien romantic expressions such as leaving notes in lunch bags, offering to do dishes when it’s his turn, or baking things for him that I know he loves. 

Which brings me–finally–to today’s recipe. (I know, you were wondering how I’d work it in, weren’t you?)

One of the HH’s favorite flavors is coconut.  Alongside a good hunk of Decadent Chocolate Pâté, coconut cream pie is his all-time favorite dessert.  For his birthday each year, I let the HH choose any dessert on the planet and I will make it for him; among the Toffee Hazelnut Pound Cake, the Opera Cake, the Layered Mocha Mousse Cake and all the others over the past eleven years, the only repeat so far has been coconut cake.  What could be better (or more romantic), then, than a baked good that’s both healthy and coconut-based?

As I mentioned in the first post of this Lucky Comestible series, avocados can be used as egg substitutes in baking.  When I first learned of this option, I experimented with a huge variety of recipes, from cookies to cakes to muffins.  In general, the avocado isn’t detectable if the other flavors in a recipe are fairly assertive to begin with (as in the aforementioned chocolate pâté), but in lighter bases (such as vanilla), you may sense a hint of the buttery green purée. In addition, the avocado will impart a touch of color to the final product (though strangely, it bakes up more yellow than green).

The result of my kitchen playtime was these muffins, a great combination of coconut and lemon.  They’re extremely moist, both tart and sweet, and have become one of the HH’s favorites. When you mix up the batter, however, don’t be alarmed by the brilliant Day-Glo green color–the magical alchemy that is baking will transform it into a deep, rich, lemony yellow that is a perfect visual representation of the intense lemony flavor. 

Next time you want to express your love toward the object of your affection, trying baking these. . . and then, who knows what type of romance might ensue? 

I’m also submitting this recipe to A Fruit A Month, the event started by Maheswari of Beyond the Usual and this month hosted by Suganya of Tasty Palettes.  This month’s focus is coconut.  The roundup will be posted after June 30th, so head over to take a look after that!

Tropical Lemon-Coconut Muffins

Moist and filling, these are the perfect breakfast or snack.  And because the avocado already contributes monounsaturated fats, these don’t require any added oil! 

1/2 cup (125 ml.) avocado purée (may be previously frozen)

1/2 cup (125 ml.) agave nectar

juice of one lemon plus enough water (if necessary) to equal 1/4 cup (60 ml.) liquid

2 tsp. (10 ml.) fresh lemon zest (about one lemon)

3/4 cup (100 g.) whole barley flour

1/2 cup (65 g.) whole oat flour

1 tsp. (5 ml.) baking powder

1/2 tsp. (2.5 ml.) baking soda

1/4 tsp. (1.5 ml.) sea salt

1 cup (80 g.) shredded unsweetened coconut

Preheat oven to 350 F (180 C.).  Line a 6-cup muffin tin with paper liners, or spray with nonstick spray.

In a small bowl, combine the avocado, agave nectar, lemon juice and lemon zest.  Mix until smooth and evenly blended.

In a medium bowl, sift together the flours, baking powder, baking soda, and salt.  Stir in the coconut.

Pour the wet mixture over the dry and stir quickly to blend (it will begin to fizz and bubble right away; this is as it should be; do not overmix, as this will result in flat muffins).  Use an ice cream scoop or a 1/3 cup (80 ml.) measuring cup to fill the muffin cups about 3/4 full (these don’t rise very much when baking, so the height of the muffins when raw is what they’ll look like when baked as well).

Bake in preheated oven for 20-25 minutes, rotating pan halfway through, until a tester inserted in the centre of a muffin comes out clean.  Cool for 10 minutes before removing to a cooling rack. Makes 6 large muffins.  These freeze beautifully.

 [This recipe will also appear in my upcoming cookbook, Sweet Freedom, along with more than 100 others, most of which are not featured on this blog.  For more information, check the "Cookbook" button at right, or visit the cookbook blog.]

Other posts in this series:

• Lucky Comestible III: The Perfect Guacamole
• Lucky Comestible III (2): Decadent Chocolate Pâté
• Lucky Comestible III (3): Mango Avocado Salad
• Lucky Comestible III (4): Lentil Pistachio Patties
• Lucky Comestible III (6) Meets Flash in the Pan:  Avocado Mayonnaise

[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.  For this third entry, I'm focusing on Avocados. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. ]

Since today was the first Sunday following my Total Health course (and I promise–that’s the last time I’ll mention it!), I realized it was time to resume my regular Progress Tracker entries. 

It’s been nine whole weeks since I had a regular Sunday weigh-in, so this morning, I donned my sweats and and finally returned to the workout club (Well, hi again, Elderly Gentleman Who Always Wears Black Knee Socks! I’m back, Burly Guy Who Stares at Women’s Breasts Between Sets!  I actually missed you, Septuagenarian Couple with the Matching T-Shirts!).

After completing various stretches and weights, I performed the official post-course, ritual weigh in.  And the result?  After NINE WEEKS of eating healthfully and stepping up my exercise routine (literally–I’ve doubled the amount of walking I do each day since the osteopenia diagnosis), I lost. . . . are you ready for it?  Okay, here goes. . . . I lost. . . . FOUR POUNDS. 

Yep, four. Quatre. 4. Vier. Quattro. IV.  Tessera. FOUR!!!!  In nine weeks.

Lovely, no?  That’s just under half pound a week.  Okay, I suppose that’s not awful considering that the goal of the course was not to lose weight so much as to learn about healthy eating and to undergo an attitude adjustment in that area.  During the course, I consumed just as much (healthy) food as I wanted to and never deprived myself in any way (except during the cleanse week, obviously).  What this means is that I am now exactly back where I started when I began this blog–with 40 pounds to lose to reach my goal.  And while I do feel better since taking the course, that’s simply not acceptable.  Nope.

And so. . . I’ve decided to take up the challenge offered by Gizmar from Equal Opportunity Kitchen, who wrote in her recent comment: “Ok, I’m throwing down the gauntlet – I want to lose some weight – I challenge you to a slim down!!!”  Giz, you’re on! Ah, but how much weight?  And in what time period?  I will contact you so we can work out the details.  But for now, I’ve decided, it’s time to get serious! (Again).  Watch out, excess avoirdupois!  Take a hike, jiggly thighs! Run for the hills, cellulite!  I am  on a mission.

* Sigh. *

(Okay, end of weight rant.  We now return to this week’s regularly scheduled Lucky Comestible.)

One thing I realized while on my cleanse week is that I don’t eat nearly as many legumes as I should.  Sure, if you consider peanut butter and carob, I suppose there’s a regular intake, but in general, my diet is sorely lacking.

As a child, the only beans I was ever served were the canned variety.  Heinz Baked Beans made a quick and yummy dinner, just on their own.  (Of course, my mother bought the “in tomato sauce” flavor so she wouldn’t have to deal with that one pasty, white, slimy chunk of pork fat that always rose to the top of the can.  A few years ago, the HH and I took a course called Mini Med School at the University of Toronto. One evening, we were led down winding, clandestine hallways through an unmarked door into the actual anatomy lab, where we examined formaldehyde-infused hunks of human limbs, their outer layers peeled away to expose the muscles and bones underneath.  One thigh had a rectangular chunk of flesh carved out, the cutout placed neatly on the counter beside it like a rubber bathtub stopper.  Well, that little cube of pork fat looked just like the rectangular hunk of thigh. Good move, Mom.)

When I moved into my very first apartment the summer before my Master’s program began, my father’s housewarming gift to me was a smoked ham. (Not so strange if you consider that he owned a butcher shop–what else would he give me?).  With the help of my trusty Joy of Cooking, I ended up making split pea and ham soup (even then, I couldn’t stomach the idea of an entire piece of ham on its own).  I had just started dating my first true love a couple of weeks earlier (hey, Spaghetti Ears!  How’s tricks?) and he, along with his two room mates, kindly relieved me of any superfluous soup–which, as it turned out, was pretty much all of it.

It’s not that I don’t enjoy bean dishes, either.  It’s just that I never really think to make them.  In more recent years, I’ve amassed a fairly reliable roster of bean recipes that I use on a rotating basis.  There’s hummus, of course, but also sundried tomato hummus and roasted garlic hummus.  Oh, and I can’t forget white bean hummus or fava bean hummus or even no-bean hummus (which, come to think of it, doesn’t really belong in the “dishes with beans” category, does it?). The HH and I also enjoy lentil-spaghetti sauce about twice a year, as well as my version of Tuscan baked beans (with olive oil and sage) and a classic three-bean salad in the summertime. Other than that, though, it’s pretty much hummus all around.

Well, I decided it was time to create something new and interesting with legumes.  In keeping with the focus on avocado, I naturally gravitated toward the green legumes–or, more correctly, “legume”: lentils.  Besides being one of the quickest to cook (they’re done in only 25 minutes, with no soaking required), lentils also provide a substantial contribution to your daily mineral requirements. In addition, they’re extremely high in fiber (both soluble and insoluble, important for healthy cholesterol levels), and they’re known to help keep blood sugar levels steady. Oh, and they taste really good!

I seized the green theme and just ran with it (okay, I kind of “speed-walked” with it), throwing pistachios into the mix as well.  In these patties, the avocado acts as an egg substitute, while the nuts and beans work in tandem to provide a complete protein.  While they’re not overly “meaty” in texture (the outside is crispy while the inside remains soft), these burgers are great either baked or fried, and would probably make a tasty loaf as well.  Just for fun (and because I’m weird that way), I baked half the recipe and browned the other half in a frypan. I have to say that I actually preferred the baked version, which also held its shape better. 

These patties are a great way to subtly add more legumes to your diet. And if you happen to be watching your weight–well, as it turns out, they’re pretty low-cal, too (about 150 calories each patty).  Shall we start with these for dinner, Giz?

Other posts in this series:

• Lucky Comestible III: The Perfect Guacamole
• Lucky Comestible III (2): Decadent Chocolate Pâté
• Lucky Comestible III (3): Mango Avocado Salad
• Lucky Comestible III (5): Tropical Lemon-Coconut Muffins
• Lucky Comestible III (6) Meets Flash in the Pan:  Avocado Mayonnaise