Welcome to this week’s Wellness Weekend (plus a sentence with a whole lot of “W”‘s!!). Today’s post features some updated guidelines for the event, so please be sure to check out the changes below.
I’ve also got a few news items to share before we move on to all of your fabulous, healthy recipes. :)
I. One-Pot Meals–and Veggies for V-Day:
This week on The Balanced Platter, I shared tips for one-pot meals, the perfect way to save time and enjoy winter comfort foods. Head over to the site for information and recipe suggestions to cook up dinner in a single pot. I’d love to hear about your favorite one-pot meals, too.
I’m excited to report that my first article for the new site, Fitalicious.com, was also published this week! In it, I suggest, “This Valentine’s Day, Serve Him Veggies!“. Well, without having him notice they’re actually veggies, of course. ;)
II. Nourished Food Blogger Conference: The Agenda is Set!
The excitement is building for the first-ever food blogger conference geared specifically for those of us on special diets–how cool is that? And I’m thrilled to be presenting there, alongside many of my favorite blogging heroes. To check out the official agenda, click here. And to buy your ticket, click here!
III. Events and Giveaways
It seems as if blog events have exploded in recent weeks–it’s getting hard to keep up! Here are a few tidbits:
One new event, Allergy-Free Wednesday, is hosted by some of Wellness Weekend’s regular contributors, so do check it out!
There’s also Love Your Heart, a month-long event taking place very Wednesday. Check out my friend Cara’s intro to the event (which includes linkys and giveaways!).
To find out more events or to register your own, see The Food Blog Diary, where Jacqueline and Karen keep an up-t0-date list of all the food blog events they learn about.
If you host a blog event, please let me know via email (dietdessertdogsATgmailDOTcom) so I can mention some of them each week here!
IV. Unique Training for Holistic Nutritionists, Dieticians or Health Care Professionals!
My friend Andrea Nakayama, with whom I teach the sugar detox course, Sweet Victory, is offering a Holistic Nutrition Lab that provides in-depth training about body systems for nutrition professionals who want to better help their clients. I’m seriously in awe of Andrea’s knowledge and skills in this area–just check out some of the quotes on the HNL page (including from doctors and naturopaths who work with her). Early bird pricing ends tomorrow, so if you’re interested, now is the time to register! More info here.
And now, on to this week’s favorites–on the theme of “Sweet” (but of course! It’s Valentine’s Day weekend!). Have a very Happy Valentine’s Day, everyone!
Readers’ Choice, Savory: Gum-Free Savory Chickpea Flour Cakes from Hobby and More. The method described here is just as intersting as the unique snack food!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate–PLEASE NOTE NEW GUIDELINES!!
With so many events out there and so many sets of guidelines to follow, I decided to simplify the rules here at Wellness Weekend.
So STARTING THIS WEEK, please feel free to submit any posts on your blog, whether new or old, as long as you include a link to this post.
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) that contains health-supporting ingredients (see list below). You may link up older posts from your archives as long as they contain a link to this post. Please do not link more than once to the same page from your blog.
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link.
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
Welcome to the party! Today’s post is in honor of Amy Green of Simply Sugar and Gluten Free, who is expecting her first baby. . . well, any day now! Her good friends Hallie (of Daily Bites) and Maggie (of She Let them Eat Cake) have banded together to co-host a virtual baby shower, and you’re all invited! The event includes a group of Amy’s blogging buddies (see list at end of this post). We all hope you’ll join us for some great party food as we celebrate Amy’s impending new family member!
It’s been such a pleasure getting to know Amy over the past few years, both as a fellow sugar-free, gluten-free blogger and as a dear friend. She continually inspires me with her knowledge, her generosity, her level-headed approach to life’s challenges–and of course her RECIPES! (including many from her best-selling cookbook). And now that there will be a new little Green joining her clan, I can’t wait to meet him as well!
(“Mum, we can’t wait to meet him, either! After all, isn’t a ‘little Green’ sort of like a Greenie? And you know how much we love those!”)
This recipe is my gluten-free, anti-candida take on a recipe that The Nurse gave to me quite some time ago, for a Wine and Cheese Charlotte (a savory version of the classic dessert). I’ve had the recipe since I was in my teens, but hadn’t thought about it for decades.
Like so many young girls, as a teen I looked up to my older sister, who (at the time) seemed so much more worldly than I, so much wiser and more talented in so many areas (and who had naturally thick, blond hair that hung down past her waist, perhaps the major source of my teenage envy). I still do consider her a role model today–just not in the same areas that seemed so important to me back then.
When The Nurse was first married and began entertaining at her new home, I was barely out of high school. And while baking was already entrenched in my repertoire, I hadn’t quite made the leap to savory cooking at that point.
This charlotte featured prominently at a family brunch she threw while still a newlywed. It took center stage on the table, which practically heaved with platters of salad (pasta, potato, greens), smoked fish, deviled eggs, stuffed cherry tomatoes and all manner of cookies and sweet bars, which were cut into perfectly identical rectangles or diamonds (my sister’s specialty). At the time, the combination of soft buttered bread, soaked in a bath of eggs whipped with broth and wine, all tossed with grated Gruyère and baked until puffed and golden, was a revelation to my callow self. I couldn’t stop scooping mounds of the light, airy dish, strings of gooey Swiss stretching between the casserole and spoon as it made its way to my waiting plate. I requested the recipe and subsequently made that charlotte for dozens of my own dinner parties and social gatherings over the years.
Well, seemed to me that Amy’s shower would be the perfect occasion to break out this delectable dish once more!
My allergy-friendly version is a tad heavier but just as tasty and moreish. You’ll enjoy a pillowy, creamy, cheesy soufflée-like dish, perfect for spooning onto your plate beside any of the other appetizers and salads on offer at our shower table. And don’t forget the desserts–they all look fantastic as well. Let’s eat!
A kind of savory bread pudding, this charlotte is very reminsicent of soufflé, though a wee bit denser, and perfect for a party or brunch table. The combination of cashews, squash, dijon and apple cider vinegar mimic the flavors of wine and cheese admirably here. This is best served hot from the oven.
8-9 slices mildly-flavored bread (I used sourdough rice bread), cut into 1/2 inch (1 cm) cubes–see note
3 cups (720 ml) vegetable stock or broth
1 heaping cup (140 g) raw cashews
1 cup (240 ml) squash or pumpkin purée (about 10 oz/290 g)
Preheat oven to 350F (180C). Grease an 8-cup (2 liter) casserole dish with coconut oil, or spray with nonstick spray.
Place the bread cubes in a large bowl and set aside.
Bring the broth to a boil and turn off heat. Add the cashews to the pot and allow to soak for 5 minutes.
Meanwhile, place all remaining ingredients except for the bread in a blender. Add the cashews and broth and blend until smooth. You should have a very creamy liquid, but one that is easily pourable. If it’s too thick to pour, add a bit more broth.
Pour the cheese sauce over the bread in the bowl and toss gently to coat all the cubes. Allow to sit for 20 minutes, until the bread is mostly soaked through with the sauce (it’s okay if there’s excess sauce in the bowl).
Gently spoon the mixture (the bread may be fragile and crumble otherwise) into the casserole dish. If there is any cheese sauce left in the bowl, pour it over the bread in the casserole and smooth the top (the ratio of sauce to bread may seem high, but even more of it will be absorbed as the casserole bakes).
Bake 55-70 minutes in preheated oven, rotating the casserole dish about halfway through, until the charlotte is puffed and browned on top. Allow to cool 10 minutes before serving. Makes 10-12 servings. May be frozen: freeze individual portions in freezerproof containers, then defrost overnight in the refrigerator before re-heating (about 30 minutes at 350F/180c; sprinkle with 1/4 cup extra broth if necessary when reheating).
Note: The exact number of bread slices you need will depend on how heavy your bread is; the rice sourdough I used is very heavy (8 slices weighed 15.5 ounces or 445 g). If you use a lighter bread (a regular sandwich-type loaf), you may need a couple more slices. The bread cubes should, ideally, soak up most of the “cheese” sauce before you transfer the mixture to your casserole dish.
And here’s a list of all the bloggers participating in our party. Be sure to check out what they’re all cooking up as well! (please note that not everyone on the list is vegan):
Hallie of Daily Bites: Mini Chocolate & Vanilla Pudding Parfaits
Isn’t it great how the days are getting longer these days (well, over here in the northern hemisphere, anyway)?.
To me, the only saving grace when it’s the middle of winter is that I get to bask in the sunshine for a few minutes longer each day. Well, sunshine–plus all of your fabulous recipes for Wellness Weekend! Thanks to everyone for submitting another great week of fabulous foodie finds last week!
Below are a few of my picks on the topic of ”creative combinations”:
Readers’ Choice, Savory: Gluten-Free Naan Flatbread from Hobby and More. This spiced naan looks perfect for eating alongside dal, curries–well, anything, really!
Readers’ Choice, Sweet: Seed-Sational Paleo Breakfast Bars from Fresh 4 Five. What a great way to start the day. You clearly all thought so, too, with almost 150 clicks on this entry last week!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
[Sometimes, you just want a dish that's quick and easy--no fuss. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
["Caesar" with smoky crumbled tofu, grape tomatoes and romaine.]
Blame it on the rain.
Don’t worry, I’m not referring to the song by that two-hit wonder duo from the 1980s. I’m talking about the fact that ever since January 1st here in Toronto, the weather has been much less like winter and much more like soppy springtime (believe me, I am not complaining). Rain translates to warmer weather, which translates to fewer winter stews and more salads. Lots and lots of salads. All dressed in this rich and delectable, easier-than-the-girls-on-The-Bachelor, Caesar dressing.
Or we could blame it on my fierce desire to resume a stricter anti-candida(ACD) regimen these days, thereby consuming more veggies. . . which translates to more salads. Lots and lots of salads. All dressed in this Caesar dressing. . . .
Or maybe we could blame it on my erstwhile osteopenia diagnosis, and the goal of ingesting more greens, ideally more than once a day. Which translates to. . . . . lots and lots. All dressed in . . . .
Whatever the reason, I’m so glad I discovered this super quick and ridiculously easy salad dressing. It’s called “Caesar,” but really, it’s a lush, velvety, pungent topper that could be used for myriad purposes–salad, as a garlic mayo, a veggie dip, the base for a vegan mac and cheese sauce. . . and whatever else you dream up.
Warning: you may end up eating more of this dressing than you anticipated. It’s okay. Blame it on me.
Incredibly Quick and Easy Caesar Salad Dressing (adapted from here).
1 tsp (5 ml) Dijon mustard (or use mustard powder for earlier stages of the diet)
1/4 cup (60 ml) extra virgin olive oil, preferably organic
1/2 medium zucchini, peeled and cut in chunks
1/4 tsp (1 ml) fine sea salt, or to your taste
Place all ingredients in a blender and blend until perfectly smooth. If dressing is too thick, add a teaspoon of water at a time and blend again (but you want it to remain fairly thick). Toss with desired greens for salad, or turn into a bowl to use as a dip with raw veggies. Makes about 3/4 cup (180 ml). Will keep, covered, in the refrigerator up to 3 days.
Brrr! Winter has finally hit with its full force in Toronto. I won’t tell you what I said when I first looked outside and saw the snow (hint: it wasn’t “Oh, joy!”).
Well, at least I had all your fabulous recipes from last week to console me! It was the biggest Wellness Weekend yet, with 36 incredible entries! Thanks so much, everyone!
And now, here are some favorites from last week on the theme of “Sunny” (because I long for the sun this time of year!):
Nana “Scream with a Kick from Gluten Free Goodness. Banana soft-serve “ice cream” at its best. And so easy!
Cinnamon Roasted Sunchokes (Jerusalem Artichokes) from Until We Eat Again. How could I resist these fabulous root veggies–that have “sun” right in their name? If you’ve never tried sunchokes, you’re in for a real treat!
Readers’ Choice, Savory: Massaged Kale Salad from Farmer’s Market Vegan. If you love kale as much as I do, you know there are never enough massaged kale salad recipes!
Readers’ Choice, Sweet: Raw Chocolate Macaroons from Tessa the Domestic Diva. Incredibly yummy looking, with a short and sweet list of ingredients, too!
* * * * * * * * * * * *
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
My, it feels as if it’s been a while since I’ve posted something new! Here at the DDD household, 2012 is off to a fairly slow start. I had fully intended to post this recipe last week, but was sidelined by a wiley sinus infection that has had me drinking ginger tea, irrigating my nasal passages (but only after I boil my water carefully!), and taking all manner of naturopath-prescribed herbal remedies to try to stave off the need for antibiotics. So far it’s been one sneeze forward, two sneezes back. . . I’m functioning. . . but barely.
So, since I’ve hardly cooked anything all year (heh heh), I thought I’d take y’all for a little trip down memory lane today (well, actually, more like just “a few steps down memory lane,” since we’re only heading as far back as December 25th, 2011.). It was at our Christmas dinner last year that I first concocted this recipe for Indian-spiced fava bean balls.
I don’t know about you, but it took me a long time to come round to trying the fearful fava. And it all stems from my love of popular culture. Movies, to be exact.
As far back as I can remember, I’ve been ill suited to watching scary movies–and that includes sci-fi thrillers, horror shows, shoot-em-up adventures, monster movies, etc. (My mother loved to tell the story of how, when I was 7 or 8, she had to forbid me from watching The Adams Family on TV with my sister because after just one show, I had recurrent nightmares of being at a tea party in the fictional family’s back yard, served cups brimming with ladybugs instead of liquid; I’d wake screaming). Clearly, not the best constitution for blood, guts, and gore on the big screen.
So it made sense when The Silence of the Lambsfirst came out, I had no desire to go see it. Weeks went by, and soon all my friends were buzzing about Anthony Hopkins and Jodie Foster, what great onscreen chemistry, what a twisted plot, what a genius performance of a diabolical killer, what a great, great, great movie it was, yadda yadda yadda. “Don’t be such a wimp!” they’d chide me, or “but you’ll really love the suspenseful plot twists and the mystery of it,” or, “Aw, c’mon, Ric, if you come with me I promise I’ll hold your hand through the whole thing–ya big baaaaby!! Hahahahaha!!!”.
I would have stuck to my guns, too, if not for Mr. Ranch Hand. You see, back when the movie premiered (in 1991), I had just recently re-entered the world of singledom. I’d sworn off men for the time being and had spent the previous year (or thereabouts) reading books from the library, watching videos from the library, cooking soup (very comforting) and baking (even more comforting) for my room mate and me, or sitting in our living room every evening watching my (pre-recorded) soap opera with my room mate’s two cats (roomie, on the other hand, was usually out on dates in the evenings.). So when a friend dragged me out to a jazz club one night, and I met Mr. Ranch Hand (from Calgary, Alberta, who had just moved to Toronto) and he asked me out on a date–an honest-to-goodness cowboy–how could I refuse? And–go figure–he wanted to see a movie. Which movie? Yep, you guessed it–Silence of the Lambs.
Let’s just say I didn’t hold Mr. Ranch Hand’s hand during the movie. And oh, there was no second date.
My memory did, however, become indelibly imprinted with the phrase, “I ate his liver with some fava beans and a nice chianti,” which will forever more be associated in my mind–and heart–with blood, guts, and gore. (New age math equasion: Hannibal Lecter + fava beans = blood, guts and gore.) Needless to say, I avoided fava beans thereafter. In addition, I never again slurped my food. Ever.
As a result, fava beans were put on the back burner (so to speak) as far as “new foods Ricki would like to try,” for the longest time. It wasn’t until I cooked up the Egyptian Fava Bean breakfast on this blog a couple of years ago (it was my love of all things spicy that finally convinced me) that I came to recognize the appeal of favas. And while I never tire of that particular combination of smooth, creamy beans, caramelized onions, spicy jalapeno and juicy tomato all dusted with cumin, I’ve been wondering what other dishes I might create with the formidable fava. Time to move on–and to heck with Hannibal Lecter!
I had planned to create bean balls that could be served atop a larger curry-rice dish. However, by the time I’d finished prepping all the other side dishes for our dinner and The HH had kidnapped and skinned (oops, nope, wrong memory–damn you, Hannibal Lecter!) cooked his turkey, I was too pooped to mix up the rice. Instead, I opted to top the balls with cranberry sauce in lieu of chutney. The outcome was tasty, but I could tell it hadn’t reached its full potential: the insides were a little too soft, the sauce a little too cloying
Last week, I toyed further and developed a chutney of my own, combining grape tomatoes and cranberries. The result was spectacular. These bean balls are crisp on the outside and moist on the inside, with a hearty flavor that’s not quite sweet, exactly, nor quite spicy–yet with an understated sweetness of squash alongside warming Indian spices like cumin and garam masala. The bright blood-hued scarlet condiment is at once tangy, sweet and slightly sour with its own mélange of spices to best highlight the fruitiness in the tomatoes.
In fact, the HH and I loved these little gems so much that we’ve now eaten them three more times. But please, just don’t offer me a glass of chianti to go with them.
Spiced Fava Bean Balls with Cranberry-Tomato Chutney
Compared to most other beans, favas are a truly lofty legume: measured against chickpeas, lentils, and black beans, they offer the most protein for the fewest calories (14 grams of protein per cup/240 ml, second only to lentils for protein; but lentils deliver 226 calories to fava’s mere 182). These balls make a great grain-free main course on their own, or use them to top off a rice pilaf or curry for additional protein.
2 tsp (10 ml) extra virgin olive oil, preferably organic
1 medium onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 tsp (5 ml) yellow mustard seeds
1/2 tsp (2.5 ml) garam masala
1/2 tsp (2.5 ml) cumin
1/2 tsp (2.5 ml) mild curry powder
1/2 tsp (2.5 ml) smoked paprika (plain is fine, too)
1 large carrot, washed and cut in chunks (no need to peel if organic)
2 cups (480 ml) very well cooked small dried fava beans (or use one 19 oz/540 ml can, very well rinsed and drained–I did NOT use fresh [green] beans in this recipe)
1/2 cup (120 ml) packed baked squash flesh (I used butternut)
2 Tbsp (30 ml) almond butter (or use tahini or sunflower seed butter for nut free)
1/4 tsp (1 ml) fine sea salt, or to taste
Preheat oven to 350F (180C). Line two cookie sheets with parchment, or spray with nonstick spray.
Heat the oil in a frypan over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes. Add the mustard seeds, garam masala, cumin, curry powder and paprika and continue to cook, stirring constantly, for another 2 minutes. Remove from heat.
Meanwhile, in the bowl of a food processor, process the remaining ingredients until almost smooth (it’s okay if there are a few flecks of parsley here and there, but there should be no large chunks of carrot visible). Add the onion-garlic mixture and process again to blend. The texture will be moist, but it will be thick enough to hold its shape.
Using a small ice cream scoop or tablespoon, scoop the mixture and place on the cookie sheets. Wet your palms and roll each mound into a ball.
Bake in preheated oven for 30-40 minutes, until the exterior is dry and beginning to crisp up. The bottoms will be well browned. May be served immediately, or, for a firmer texture, make the balls ahead and store in the refrigerator overnight, then reheat. Makes about 2 dozen bean balls. May be frozen (freeze on cookie sheets, then transfer to freezer bags once solid).
This recipe is the result of my quest to do something different with my cranberries, coupled with a box of grape tomatoes on my counter begging to be used. The combination produced one of the best chutneys I’ve ever tasted; and it doubles beautifully as a jam on your morning toast or pancakes.
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
1/4 tsp (1 ml) fine sea salt, or more, to your taste
2 cups (480 ml) grape or cherry tomatoes, measured and then sliced in half
2 cups (480 ml) cranberries, fresh or frozen
30-40 drops plain stevia liquid, to your taste (it should be sweet but still tangy)
In a medium sized heavy bottomed pot, heat the olive oil over medium heat. Add the onion, coconut sugar and vinegar and cook, stirring frequently, until the onion is very soft and translucent, 7-10 minutes. Add the ginger and mustard seeds and cook another 2 minutes, stirring constantly.
Add all remaining ingredients except for the stevia and stir well to combine. Lower heat to simmer, cover the pot, and cook, stirring occasionally, until the cranberries and tomatoes are very soft and most of the cranberries have popped, 20-25 minutes.
Add stevia and adjust for sweetness. Store in a clean jar in the refrigerator for up to 10 days. Makes about 2 cups (480 ml).
Well, hellooooo, New Year! It’s the first full week of 2012, and before I get to anything else, let me start this post by announcing a giveaway winner! (Every year should start with prizes, don’t you think?).
As I mentioned last time, I’ve decided to clear my diet of some of the more recently-returned ingredients (such as flours and some sweeteners), so I’m joining up with Meghan Telpner’s Fab Uplift Detox, an eight-day whole foods regimen that works perfectly with my food philosophy. I’m so pleased with the program as an introduction to a clean, whole-foods way of eating that I was delighted when Meghan offered a free spot for one of you, too!
So, who will be coming along with us? The winner is. . . .
NUMBER 34, SARA!!
Here’s Sara’s comment: “What a great opportunity to start the year on the right track. I would love to join the detox program as it is a great next step on my journey to eat a more plant based diet. I have wanted to do a detox and have not known where to start.”
Well, Sara, now you’ll know! Congratulations. Please email me asap so Meghan can get your info package to you!
And if you’re looking for more healthy living inspiration, please do check out the new blog event, ”New Year, New You” event hosted by Hallie from Daily Bites and Lexie from Lexie’s Kitchen. I’m delighted to be participating!
The aim of the event is to inspire you ”to make and sustain healthy changes by taking small but meaningful steps,” whether they relate to food, exercise, dealing with stress, or other factors that will contribute to a healthy life. I’ll be posting on January 19th, along with a few other bloggers that day. And did I mention that there will be giveaways? For full details, check Hallie’s kickoff post.
Now, as for Wellness Weekend, all I can say is that your submissions from last week got 2012 off to a roaring start! Thanks, everyone, for supporting WW as you do–I’m looking forward to seeing what you all cook up this year!
Here are some featured recipes from last week, based on the theme, ”Soup’s On!” There were four soup entries last week:
Creamy Spinach Soup from Hobby and More. Healthy spinach made slightly spicy, slighty sweet and creamy. Great way to warm up!
Kale and Lentil Soup from Pain-Free Pregnancy. Another super green (kale), this time paired with lentils in a tomato base. Hearty and warming!
Bharati Masala Miso Soup from Healthy Kitschy Vegan. Fusion cuisine at its best–a warming miso broth filled with cauliflower and Indian spices.
Pear and Parsnip Soup from Spoonopolis. It may sound like an odd combination, but this is one pear-ing (groan) I’ve tried myself, and it works beautifully, for one delicious soup.
Readers’ Choice, Savory: Raw Cauliflower Tabbouleh Dolmas from Farmers Market Vegan. I’m a huge fan of rice in grape leaves, so I can’t wait to try this one using cauliflower.
PLEASE NOTE: Wellness Weekend submissions should link to a blog post from within the previous week. If you’d like to re-post an older recipe, that works, too. Please read the guidelines before linking up!
* * * * * * * * * * * *
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
Can it really be the last weekend of the YEAR?! After last’s week’s Holiday Edition, I’m pleased to present you with our final Wellness Weekend event–the one that spans right into 2012!
And so, as we make our way out of 2011 (in our case, blanketed in snow, which arrived yesterday–sniff, boo hoo!), I wish you all a stellar end to the year. I can’t tell you all how much I appreciate your support each week, not only for this event (and I’m thrilled with the great response to it so far!), but for DDD in general, its recipes, ACD-related information, and, of course, The Girls’ musings.
I love hearing from you, whether in comments, by email, on Facebook, twitter or Pinterest–so please keep those comments, questions and reactions coming! I can’t wait to see what 2012 holds for all of us.
Here’s to another year together on DDD!
Hugs,
Ricki xo
And now, for last week’s highlighted recipes. . . .based on the theme, “made for sharing”:
Celery and Chestnut Soup from Green Gourmet Giraffe. I was never a fan of chestnuts until I made my own soup with them last year–and now this soup sounds totally dreamy to me!
Readers’ Choice, Sweet: Healthy Chocolate Truffles from Healthy Kitschy Vegan. With over 120 clicks on the linky, Danni’s easy raw truffles were clearly your top choice in this category last week!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
NOTE: A few of you have mentioned problems linking up in the past couple of weeks because of the backlink requirement. If the linky won’t work for you, please let me know so I can tell the Linky Tools owner and the problem can be fixed!
Holiday time is here! After waiting patiently throughout the year, this week people will celebrate Christmas and continue to celebrate Hanukkah. (Have you got all your shopping done yet? Me, neither).
It may be a cliché to say it, but blogging has truly changed my life, and I am so thankful that you’ve chosen to spend a bit of your precious time with me here during the past year. Thank you!
Happy holidays to each and every one of you. I look forward to sharing more great food, health information, stories and comments from The Girls over the next year!
And while I’m sure everyone is insanely busy with their own holiday celebrations, I decided to go ahead with Wellness Weekend this week just in case you have the chance to share some of your festive meals with everyone here. I loved seeing all your entries from last week, with so many already in the holiday spirit!
Enjoy your time with friends and family, and have a great holiday season!
xo Ricki
Some highlights from last week, based on the theme of “holiday veggies”:
Readers’ Choice, Savory: Low Fat Hummus from Healthy Kitschy Vegan. Wonderfully spiced, with a secret ingredient and no oil!
Readers’ Choice, Sweet: Black Bean Chocolate Mint Cookies from Janet at The Taste Space. I just posted my own version of these, so I can attest that they’re yummy!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
NOTE: A few of you have mentioned problems linking up in the past couple of weeks because of the backlink requirement. If the linky won’t work for you, please let me know so I can tell the Linky Tools owner and the problem can be fixed!
No, you’re not imagining: here I am again, a mere day after my previous post–and proffering yet another holiday-themed recipe! I know: totally out of character. But it’s the holidays!
I mean, doesn’t this happen to you, too? You’re invited to a plethora of holiday parties and events; and, since you really want to see all your friends and family, you accept every invitation with the best of intentions. Then, the weekend arrives and–ack!!–not only do you have seventeen shindigs to attend on the same day, you’ve also got your own holiday cooking and baking to take care of as well! You frantically attempt to juggle all your commitments, guzzling a bit of eggnog here and a bite of a cheese ball there before racing off to the next soirée.
(No? You mean it’s just me?).
Well, when Marly (of Namely Marly) and Allyson (of Manifest:Vegan) sent out a request a while back for bloggers to participate in their Virtual Vegan Holiday potluck dinner, how could I refuse such a good party? I offered to bring along an appetizer, then set about searching through my recipes for a tried-and-true favorite. (And don’t forget to check out all the other courses being served up by other bloggers today–full list at the end of this post!).
This carrot pâté is a longtime favorite of mine, and one I’ve been serving at special occasions since my twenties. When I first started serving this at dinner parties, the recipe contained something like 4 eggs and mayonnaise; I revamped it to a vegan version over a decade ago and have been refining it ever since. It’s a fabulous offering for a cocktail party, potluck dinner, or buffet table. Just place your unmolded pâté on a serving platter and allow people to shave off their own slices (be sure to tell them it’s not cheddar cheese–something my guests seem to assume in alarming numbers!). Leftovers are great on toast the next day (in fact, I’ve been known to slather some on an Oatmeal Poppyseed Scone for breakfast–sort of like a carrot jam), in a sandwich for lunch, or as an afternoon snack with crackers.
Because the carrots are first boiled, then baked, they release their natural sweetness and become meltingly soft, almost custard-like, when blended with the other ingredients. I enjoy the hint of thyme in this pâté, but if you’re not a fan, just leave it out or substitute with another favorite herb (I think tarragon would be superb in this, or a pinch of nutmeg).
I actually posted an earlier iteration of the recipe, waaaay back when this blog was still a young’un, but since there were only, like, eight of you reading at that time (okay, I just went back and checked: it was 12 of you), I thought it prudent to post it again, updated for the ACD; I also added a kick of spice in this version, courtesy of either sriracha or chili flakes. Besides, I felt obliged to shoot a new photo so that you wouldn’t assume the pâté was truly the same shade of neon orange that appears in the first picture. . . oh, wait a sec. Scratch that last comment.
Okay, so maybe it does have an electric orange hue. But I promise you, you will love this pâté. Just think of the color as lively, energetic, festive. . . inviting. Sort of makes you want to party, doesn’t it?
“Mum, we like to party, too, you know! And by ‘party,” we mean ‘eat some of that pâté,’ of course! Thanks for making recipe, too, Mum–we were getting nervous with all of that chocolate around the past few days.”
Carrot Pâté (Suitable for ACD Stage 2 and Beyond)
Unlike a traditional pâté, this carrot spread is smooth, creamy, and light–almost like a dense custard. The flavor is a tantalizing combination of sweet, tangy and spicy, and works perfectly with crackers or hearty bread.
1 pound (about 455 g) carrots, trimmed and peeled (6-8 large carrots)
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
2 Tbsp (30 ml) apple cider vinegar
2 Tbsp (30 ml) light or white mellow miso*
1/2 tsp (2.5 ml) dried thyme or about 1 tsp (5 ml) fresh (I used 3 stalks)
1 package (12 ounces/375 g) extra-firm silken tofu (I used Mori-Nu)
2 Tbsp (30 ml) potato starch
1 tsp (5 ml) sriracha (for ACD Stage 3 or later) or 1/4 tsp (1 ml) chili flakes (for ACD Stage 2 or later)
1/2 cup (120 ml) fresh parsley or cilantro leaves
Preheat oven to 325F (170C). Spray four individual ramekins or 3 mini loaf pans with nonstick spray, or line with parchment. Place the ramekins or pans on a cookie sheet and set aside.
Place the carrots in a large pot of lightly salted water and bring to the boil over high heat. Lower heat slightly and cook until the carrots are just tender, 7-10 minutes. Drain and allow to cool.
Place the carrots and remaining ingredients in a powerful blender (I use a VitaMix) or food processor and blend until perfectly smooth and no traces of tofu are visible.
Divide the mixture evenly among the ramekins. Bake (on the cookie sheet) in preheated oven for 50-65 minutes, rotating the cookie sheet about halfway through, until the pâté is puffed slightly and the top appears dry.
Allow to cool, then cover and refrigerate at least 4 hours or overnight. To unmold, invert ramekin on a serving plate and shake once to loosen the pâté (if it doesn’t come out easily, run a sharp knife along the edge of the ramekin before unmolding). Garnish with more fresh herbs if desired. Serve with crackers or bread. Makes 10-12 appetizer servings. Will keep, covered in the refrigerator, up to 4 days.
* Note: you can replace the miso with cashew butter, tahini, or another nut butter if you like; I sometimes use half miso and half cashew butter for a creamier result.
Here’s the rest of the Virtual Vegan Holiday Dinner Lineup:
