[Voilà--homemade, veggie-based "beef" jerky. Well, it looks like beef. . . ]
The other day, I was bemoaning the fact that there are a bunch of coolbloggerconferences coming up this spring—none of which I’m attending. Then I noticed a tweet for five (five!) scholarships to the upcoming Eat, Write, Retreat event. I was about to kick up my heels and dance a little jig when I noticed that the scholarships were sponsored by Canadian Beef.
Oops.
Pouting, I fired off a twitter retort: “Too bad you have to eat meat to qualify.”
Well, couldn’t you have just knocked me over with a steak knife when I spied the following response: “not necessarily. . . . . Would love to see your entry !:)”
I quickly re-read the contest rules and discovered that I could still enter by writing about a memory of Canadian Beef. And really, who better to write about “memories of beef” than the daughter of a butcher, someone who ate beef virtually every day of her childhood and adolescence—and who now lives with a meat-eater? Why, none other than moi, of course!
I just couldn’t resist. So here’s my “Best Memories of Beef from My Childhood” entry.
Hoping to see y’all at Eat, Write, Retreat!
* * * * * * * * * * * *
[My dad and me, circa 2000, when he was 78.]
When I was a child, there was never any doubt about who was the boss in our family. With one disappointed glance, my father could cause my heart to ache for days. Conversely, he could also spark days of elation, my heart soaring, when I knew he was pleased with something I’d done.
More than anything, my father was defined by the work he did. He spent six days a week at his little butcher shop on Jean Talon West in the Park Extension area of Montreal, leaving for the store long before we children even woke for school and returning after the rest of the family had finished our dinners. On the odd morning when I couldn’t sleep and the clinking of his coffee mug drew me in the direction of the kitchen, I’d stumble onto a scene of my dad, his windbreaker already zipped up, hunched over the kitchen table sipping his tea and snapping at his toast before he grabbed the lunch bag my mother had prepared and rushed out the door.
On Thursdays and Fridays, when the store was open until 8:00 PM, my younger sister and I were often already in bed when he finally returned home. The other nights, he’d arrive between 6:30 and 8:00 PM, his pant legs smeared with dried blood and the smell of sweat on his shirt, sawdust still clinging to his shoes. He’d go straight to the kitchen table, where my mother dished out the remnants of whatever we’d already eaten for dinner—a dried-up hamburger, veal chops, salmon patties and “potato boats,” or, if his stomach were acting up (as it often did when he felt stress), a bowl of rice and warm milk with honey.
I began to resent that my father never seemed to have much time for us kids when he was home. I learned at a young age that if I wanted to interact with him any day but Sunday, I had to see him at work. Since his store was en route between our house in St. Laurent and the Jean Talon Metro (in those days, the gateway to downtown shopping), my best friends Gemini I, Gemini II and I often dropped in at dad’s store on the way home after a day spent browsing at Simpsons, Eatons, and Ogilvie’s. As eleven or twelve year-olds in those days, the hour-long bus and subway ride was a huge adventure, one our parents allowed without any 21st-Century angst, and a short pit stop at the butcher shop made the trip even more palatable in our minds.
[Jerky in the making: about halfway there.]
As soon as we pushed open the heavy glass door and the bell suspended above it announced our arrival, my father would stop what he was doing, wipe his palms on his apron and point in my direction. “Ah, it’s Rick!” he’d declare, like an emcee calling out the team captain skating onto the ice at the Forum. Then he began to crow. He would boast to whomever was around—Mrs. Lubov (one of the rich customers) as she placed her weekend order; or Vasili, the owner of the Greek bakery down the way; or Joe, the hobo who always seemed to be sitting on the plastic stool in the corner no matter the day or time, as if he were a permanent store mascot in the window. “This is my middle daughter,” my father would say, “she’s going to be a Professor.” The customers nodded and smiled, the way parents do when their three year-old proffers an imaginary teacup.
Within seconds, my friends and I were ushered to the back of the store behind the counter, between the freezer and wooden cutting block where the floor was cushioned with sawdust to absorb drips, grease and bloodstains from the meat. We knew the drill: we sat quietly on the old kitchen chairs against the wall until the store emptied out, whether it took 5, 10 or 25 minutes for my father to finish up with any customers who were waiting. Then he turned his attention to us.
“Okay, so what do you want to eat?” he’d ask with audible delight, as our eyes lit up with anticipation. He’d grab two Kaiser rolls from under the counter. Gemini I always asked for something unassuming like sliced turkey, but I’d go for my favorite, Montreal Smoked meat (made from Canadian Beef, of course). My father would slice the hunk of preternaturally pink flesh, its outside sheathed in a coating of slick black peppercorns softened by the smoking process, the thin sheets sliding out from beneath the swirling blade and onto his outstretched palm. With the rhythm of a dancer, he’d turn his hand over and slap each slice onto the open roll until he’d achieved a pile almost as thick as one of my school textbooks. Then he’d march into the freezer and pull out the jar of mustard he kept there for his own lunches, smear the meat with the yellow topping, and replace the rest of the roll over it.
[My dad on his 89th birthday, last year.]
The sandwiches were always too big for our gaping mouths no matter how wide we tried to open them, so we’d withdraw a few slices and eat them plain before turning back to the rest of the meal. When we were done, if we were still hungry (and even if we weren’t), my father would treat each of us to a piece of karnatzel, the long, cigar-shaped, spicy salami that hung suspended from hooks above the meat counter, drying out in the air and sweating drops of pink-tinged oil on the ground beneath them. With one snap of the thin log, we were each handed a hunk of the stuff to savor for another few minutes. The meat was crunchy, chewy and spicy, and I loved it back then.
With thanks and a pat on the back of the head, we headed out to the bus and the long ride home.
What I didn’t realize in those days, of course, was that my father’s absence at home grew from his desire to provide for his family, and in the store, he was expressing his love for me in the only way he knew how—by giving me food, the spoils of his labor. When I arrived for my occasional visits at the shop, I offered him the chance not only to show me off to his customers, but also to show me how he spent his days making a living.
Even though I don’t eat meat any more, I miss the times when I could drop in on my dad and observe him in his element; where he felt confident, efficient, capable and strong. These days, he struggles to regain his former vigor as his body ages even while his mind remains sharp and vibrant. I watch my elderly dad slowly shuffling across the hallway from bedroom to kitchen, where he hunches over the same kitchen table of my childhood, slowly cutting his dinner into small, manageable pieces.
These days, beef is scarce on his own plate, too. But the memories of those idyllic afternoons in the shop, when my father was still the boss of our house and king of the butcher shop, will forever remain in my heart. And with that memory, it still soars.
[Wouldn't you just love a bite?]
** For all you non-Ontario residents out there, the popular President’s Choice brand offers a line of sauces called “Memories Of. . . “
Veggie-Based, Gluten Free, Soy Free ”Beef” Jerky
This recipe is my tribute to the karnatzel in my dad’s shop, with a taste and texture very much like the spicy, chewy meat I remember. Don’t be deterred by the long ingredient list–this comes together very quickly and then sits in the oven while you can do other things.
These strips would make a great snack on the road, as, once they’re dried, they will keep for a long time. Having made this recipe twice now, I am convinced that it would be even better in a dehydrator. However, if you don’t have one, this oven method still produces a pretty stellar result.
1 medium beet, peeled and cut in chunks (about 4 oz/110 g unpeeled or 3.5 oz/95 g peeled)
1 large carrot, peeled and cut in chunks(about 3.5 oz or 95 g unpeeled, or 3 oz/85 g peeled)
1/2 small onion, cut in chunks
1 large clove garlic
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
1 Tbsp (15 ml) Bragg’s liquid aminos, tamari or soy sauce (use coconut aminos for a soy-free version)
1/4 tsp (1 ml) paprika (or smoked paprika, if you don’t use liquid smoke)
1/4 tsp (1 ml) fine sea salt, or less, to your taste
Preheat oven to 375 F (190 C). Line a 9-inch (22.5 cm) square pan and a cookie sheet with parchment paper; set aside.
Place all ingredients in the bowl of a food processor and process until very smooth–there should be no pieces visible. It will take some time, about 5 minutes, and you will have to scrape the sides several times, but eventually the veggies will release their juices and it will come together in a sort of paste, like this:
Spread the paste over the parchment in the pan, taking care not to extend the mixture beyond the edges of the parchment. Bake in preheated oven for 30-35 minutes, or until the top is dry. Remove from oven and lower heat to 325 F ( C).
Invert a wooden (or other heatproof) cutting board over the pan and flip the jerky and parchment onto it. Peel off the parchment and cut the square into strips about 1 inch (2.5 cm) wide (the crinkly texture you see in the photos is due to the parchment paper wrinkling as the jerky mixture bakes). Place them on the parchment-lined cookie sheet and return to the oven for about 30 more minutes, until the strips are dried out but still flexible. If some of the strips dry out faster than others, remove those first and allow the rest to keep baking until they all reach the desired texture. Allow to cool completely before eating. Store, covered in the refrigerator, up to 3 days. Makes about 8 strips.
So: I’m going to make an effort to try to attempt to give it my best shot and strive to endeavor to maybe have a crack at liking winter a little more. I mean, I can’t complain about it right through until April, can I? (okay, don’t answer that). Well, with inspiration from Alicia’s “Happy Thoughts” at the conclusion of each of her blog posts, I decided earlier today to start the -23C (-10 F) day with three positives of my own. Three reasons to smile first thing in the moring? Well, that’s gotta melt away all that snow and ice anti-winter sentiment, right? And each one of these items, I daresay, is worth a cheer.
#1: Raw Raw for Our Winner!
I was delighted with the positive response to my most recent giveaway and am so glad that you all were as impressed with the company as I was. And as I mentioned in the review, the oils are great for use in raw dishes. Raw raw!
Who won the box of four types of Olivado oils? It was. . .
Number 87, reader Cathy! Cathy wrote:
“I am impressed that they are involved in Fair Trade. And Their recipes look great!”
Congrats, Cathy!! Please email me at dietdessertdogsATgmailDOT com asap with your mailing address so I can contact the company to send you your prize!
[Meghan (on the right) and me. Apologies for the blurry pic. . . darned pocket camera!]
It was great to meet Meghan and observe her über-enthusiastic and friendly demeanor in person. With my recent resolve to continue eating healthfully and introduce in a more “clean” diet over the next few months, I had already decided to consume more raw foods. And, as Meghan commented in her class, raw dishes are the perfect antidote to our natural inclinations during the chilly season, when we are more likely to overdo cooked and hot foods. I knew I’d find some great inspiration for new raw recipes at the class–and I did! (Oh, and we got to spend 2-1/2 hours with like-minded people in Meghan’s cool loft, too).
Here’s the raw “cous cous” salad, one of the many dishes that we scarfed downgobbled upinhaled enjoyed while there:
Raw Raw for Meghan’s cooking classes!
#3: Raw Raw for–Fennel!
[Raw fennel slaw with carrot, beets, ginger and black sesame seeds.]
It’s probably an understatement to say that my sisters and I “don’t like” fennel.
The CFO, for instance, was once out to dinner with some friends when she ordered a chicken and pasta dish. Here’s how the situation played out:
CFO: I’d like to order this chicken and asparagus dish, but I need to be sure it doesn’t contain fennel.
SERVER: No, Miss, absolutely not. No fennel.
CFO: Okay, then, I’ll have this.
The dish arrives. The CFO takes one bite and her face screws up like a beach ball being turned inside-out.
CFO: Ugh! Ptew! Bleh! This dish has fennel in it!!
FRIEND #1: No, it doesn’t. I’m eating the same thing. There’s no fennel in it.
CFO: I’m telling you, there is fennel in this dish.
FRIEND #2: Here, let me taste it. (slurp, chomp). Nope, no fennel.
CFO: It has fennel!
FRIEND #3: Let me try. (chew, chew, swallow). There’s no fennel in that, CFO! You must be imagining.
The others continue to eat their respective dinners, but the CFO won’t touch her pasta. The server walks by.
CFO: Excuse me, server, but could you tell me if there’s any fennel in this dish?
SERVER: No, that dish is made with asparagus and peas. No fennel.
CFO: Are you absolutely,one hundred percent sure? No fennel? No fennel AT ALL?
SERVER [looking a little less confident now]: Well, let me go ask the chef. [he trots off].
The server returns.
SERVER: I asked the sous-chef and he said there’s no fennel added to this dish. We use a pre-mixed spice mix, and we are sure there’s no fennel in that. Besides, we only inclue about 1/4 teaspoon of the spice mix in the entire pasta sauce, which serves 50 people. . . .
CFO: Would you mind checking if there’s fennel in the spice mix, please?
SERVER [rolls his eyes a little too obviously]: Well, Miss, that would require pulling down the original box of spice mix, which is in our pantry behind five other boxes of rice and other supplies. . .
CFO stares at him without saying anything.
SERVER: Fine. I will be right back. [trots off]
The server returns.
SERVER: Well, Miss, I am sorry to tell you that yes, there is fennel in that spice mix.
Vindication! Luckily, the CFO isn’t allergic to fennel (or the conversation would have ended much earlier–like, when she keeled over); she just hates it. Needless to say, she returned the pasta. With a nose like that, I don’t know why she never went into the perfume business.
While I might not be as sensitive to its presence in spices, I am also not exactly a fan of the licorice flavor of cooked or dried fennel (which is odd, since I used to love black licorice–though in that case, I suspect, it had more to do with the exhorbitant amounts of sugar in the candy). When I read about Alysa’s “Hated Veggie Challenge,” I knew immediately that for me, the reviled veg in question would have to be the dreaded fennel bulb.
I’ve often been told that the raw form offers up a milder, sweeter flavor and a lovely crunch that can convert even the staunchest fennel-phobe. And so, I went and bought myself some fennel and concocted a slaw.
I whipped up a creamy dressing that I thought would work with an anise-like flavor. I paired it with grated beet and carrot for some sweetness and familiarity. I sprinkled it with black sesame seeds for visual appeal. And then–I took a tentative forkful.
And I loved it! Whoo hoo! Yay! Yippee! The fennel famine has finally ended!
Perhaps my taste buds have matured since my 30s; perhaps they’ve merely dulled. Perhaps the beets along with the Asian-inspired creamy dressing concealed the major licorice flavor and I am just not recognizing it. For whatever reason, I found the slaw to be a very tasty, satisfying side dish that I would definitely make again. Creamy, sweet and a bit salty from the miso, the ingredients here seemed to work harmoniously for a winning collaboration of tastes and textures. Raw Raw for raw fennel!
Raw Asian Slaw with Fennel, Beet and Carrot (ACD Phase II and beyond)
This is a really quick and easy side dish or first course to pair with a warm winter meal. Or have it on its own with a hearty slice of bread slathered with almond butter for a light lunch.
For the Salad:
1 small fennel bulb, trimmed and shredded (or sliced into thin shreds)
1 large carrot, peeled and grated
1 medium beet, peeled and grated
about 1 inch (2.5 cm) piece of ginger, peeled and sliced into very thin matchsticks
For the Dressing:
1 Tbsp (15 ml) light miso
1 Tbsp (15 ml) tahini (sesame paste)
1 Tbsp (15 ml) toasted sesame oil
juice of 1/2 lemon (about 2 Tbsp/30 ml)
10-15 drops plain stevia liquid, to your taste
salt and pepper to taste
1-2 Tbsp (15-30 ml) water, as needed
1 heaping Tbsp (20 ml) black or white sesame seeds (raw or toasted)
In a medium bowl, toss together the fennel, carrot, beet and ginger. In a small bowl, whisk together the miso, tahini, sesame oil, lemon juice, stevia and salt and pepper until very smooth. Slowly whisk in the water until desired thickness is reached (it should be thick and creamy, but just thin enough to pour).
Pour the dressing over the vegetables and toss to coat, then sprinkle with sesame seeds. Serve. Makes 4 servings. Will keep up to 2 days, covered, in the refrigerator.
Variation: We liked this dressing so much that I used it again the next night in a Broccoli Slaw: I substituted a head of broccoli (including stems), chopped, in place of the original veggies and added about 1/3 cup (80 ml) lightly toated almonds. Fabulous!
*Okay, it’s a horrible pun. But I”m an English teacher. We’re genetically programmed to come up with groaners like that.
[Don't forget you can still enter the Reader's Choice Cookbook Giveaway until Tuesday! And the SOS Kitchen Challenge, hosted by Kim and me (and featuring prizes from each of us!), will continue until the end of the month. This month's ingredient is sweet potatoes.]
[Sorry about the bad lighting. . . by the time I got this photo, the sun--and the HH's car--were long gone.]
Hope those of you who celebrated had a great Thanksgiving yesterday. And for the rest of you–hope it was a great Thursday!
Well, we had quite a bit of excitement here in the DDD household while all you Americans were feasting on (perhaps) too much food and (definitely) too much football,* which is why I missed my usual MoFo post. Allow me to fill you in.
It was 8:37 AM and I was getting ready for a day of student appointments. I’d almost finished my morning smoothie (berries, kale, dandelion, beet, lemon, Sun Warrior and one garlic clove to stave off a cold that’s been threatening to erupt) when the phone rang. A quick glance at the call display revealed a name I didn’t recognize–wrong number or telemarketer. Neither one, I decided, was worth answering, as I was running a little late (gee, what a surprise) and wanted to finish eating, pack up my books, and go.
Knowing I’d be gone all day, I began to pack up an ACD-friendly lunch as well (my daily routine does seem to revolve a little too heavily around food, doesn’t it?). I was spooning leftover Butternut Tahini salad from a couple of days before into a container when the phone rang again (8:52 AM). Another unfamiliar name! With my first meeting set up for 9:30, I knew I’d have to get out of the house tout suite to make it on time. But something about getting calls from two wrong numbers in such a short time span–a rarity, to be sure–drew me back to the phone. I picked it up and was surprised to hear the familiar beep, beep, beep indicating a message waiting.
Well, you can imagine my astonishment** when I punched in the password, only to hear the HH ‘s voice on the other end!
In a nutshell, he’d been in a major car accident and his car was totalled. Apparently, another driver had rammed the side of his car so hard that he went spinning across two lanes of traffic (the stream of which was headed in the opposite direction), up over a sidewalk onto the front lawn of a bank, sliding to a stop less than a foot (30 mm) from the bank’s picture window. Almost unbelievably, he (as well as the two young women in the car that hit him, plus the woman in the car he inadvertently hit while skidding across the street) were all relatively unharmed (one woman suffered a split lip, but that was the extent of the physical damage). Another bit of luck was that he had just dropped off The Girls at doggie daycare moments before (since we had both planned to be out of the house all day); otherwise, they would have been in the back seat and could have been easily thrown through the windshield.
After racing out to pick him up and then spending the day in negotiations with insurance adjusters, the towing company and the car rental place, we settled down yesterday evening to a quiet dinner. Clearly, comfort food was in order. The HH selected pasta carbonara from the freezer, but I craved something a little more earthy.
Even though I hated beets as a kid, they now rate as one of my favorite comforts. Bulbous and deeply hued, their color reflects their contributions to one’s health as well, since beets are both blood cleansers and toners of the liver (not to mention a great source of minerals and fiber). I needed something that would leave my body more nourished, perhaps slightly detoxed of all the negative vibes from the day, and happily satisfied in the saporosity department. Borscht seemed just the ticket.
This is a recipe I adapted from Nava Atlas’s classic cookbook, Vegetariana. I love that she adds an apple in the soup. I’ve also included some cabbage, partly because we had it on hand, and partly because cabbage soothes the digestive tract. . . so even when faced with a day as stressful as the one I had yesterday, it won’t encourage any ulcers to take up residence in my duodenum.
The soup was just what I needed: warming, slurpy, soothing, nutritive. Like most homemade soups, the flavor intensified as I reached the bottom of the bowl, prompting me to ladle out a second bowlful. It really did help calm and comfort me.
After a consoling dinner, the HH and I settled in to watch an old episode of Curb Your Enthusiasm–we figured we’d earned a few laughs after the day we’d shared.
“Mum, we’re glad that Dad is all right and it’s horrible that the car was towed. But, um. . . do you think maybe he managed to salvage that bag of treats he kept in the glove compartment for us. . . ??”
[Luckily, borscht only looks like blood--but we didn't see any of the real stuff all day.]
Slightly Untraditional Russian Borscht
adapted from Vegetariana by Nava Atlas (suitable for ACD Stage 1 and beyond)
I’m guessing that the original recipe contains a typo, as there is no mention of adding any liquid to the soup. So I’m guessing when I say 6 cups; you can adjust to your own tastes. After the soup sits overnight in the fridge, the flavors meld and intensify for a robust Russian flare.
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
1 large onion, chopped
4 medium beets, peeled and grated (mine were organic, so I left the peel on)
3 medium carrots, peeled and grated (mine were organic, so I left the peel on)
1 medium apple, cored (I left the peel on)
2 cups (480 ml) finely shredded white cabbage
4 cups (1 liter) vegetable stock or broth
2 cups (480 ml) water
juice of one lemon
1 heaping Tbsp (20 ml) dried dill weed
1/2 tsp (2.5 ml) sweet paprika
10-20 drops plain stevia liquid, to taste
salt and pepper to taste
In a large stockpot or Dutch oven, heat the oil over medium heat. Add the onion and sauté until the onion is translucent, 5-7 minutes. Add remaining ingredients and bring to the boil. Lower heat, cover and simmer until all the vegetables are extremely soft, 45 minutes to one hour. Taste and adjust seasonings. Serve with a dollop of dairy free sour cream, if desired. Makes 6-8 servings. May be frozen.
* I suppose that’s rather presumptuous of me to suggest that you may have eaten too much, isn’t it? Then again, it’s the holidays! As for football, though, I know I’m right about that, since any football at all is too much.
**Astonishment (I): the HH never calls me (so of course I would would never have thought it was him). He absolutely loathes talking on the phone. When we were dating, he moved house once and didn’t get in touch for over two weeks, leaving me not knowing his new address or phone number (one reason why we broke up–the first time). Nowadays, after 14 years together, he still doesn’t call me: we speak once a day only because I pester him at work.
**Astonishment (II): the HH does not own a cell phone (see above). Naturally, I didn’t recognize the names on the call display, because he had to borrow someone else’s cell phone to call me each time. Hearing his voice when I expected a stranger’s sure was jarring, let me tell you. (Oh, and I have a pretty good idea of what I’m getting him for Christmas now).
[For those of you in the Toronto Area, I hope you can drop by and see me at the Vegetarian Food Fair at Harbourfront this weekend! I'll be doing a recipe demo (one of my favorite cakes from Sweet Freedom) with free samples at 12:00 noon on Sunday, September 12. Other Toronto-area foodies like Meghan Telpner and Marni Wasserman will also be on board, plus dozens of vendors and new foodie products to sample. It's a great day outside, near the lake, with yummy food and entertainment!]
After the excesses** of the recent long weekend here in Toronto, I felt the need for something more ascetic. I was craving something light, clean and (yes) green: a salad! And with the SOS Challenge for September featuring what is likely a staple in everyone’s home, I knew that my salad had to contain apple.
I got this recipe from a cookbook I’ve had for years–a decade, almost–and from which I have never cooked
One.
Single.
Thing.
It’s not that I haven’t browsed through it on many occasions, earnestly searching for something that struck my fancy. It’s not that the recipes don’t all sound good, because they do. It’s not even that I don’t have dozens of sticky notes protruding from the pages, each one flagging a different recipe I’d like to try some day. It’s just that when I read through the instructions, I immediately think that I’d prefer someone else to prepare it for me. (“We know what you mean, Mum. We prefer to have someone else prepare our food for us, too. And that someone would be you.”)
Why is it that some cookbooks become our BFFs while others languish on the bookshelf, never invited to the party and never infiltrating the inner circle of most trusted, reliable, oft consulted and well-hugged volumes? I have cookbooks the pages of which fall out every time I pull them from the shelf, they’re so well-thumbed, and then others. . . like this one. Why?
Could it be that this particular tome, Everyday Greensby Annie Somerville, is a restaurant cookbook? That is, it contains recipes from an already popular restaurant, published after that restaurant became well established. Now, I don’t know about you, but when it comes to the (few) restaurant cookbooks I’ve purchased, there seems to be a recurrent pattern. It may be that I already love the resto (as in the case of Fresh here in Toronto), or I may have heard of the chef (as with Eric Tucker from Millennium in San Francisco) or the venue itself (such as Real Food Daily in LA).
I’m sure you’ve all likely done the same thing (no? You mean it’s just me?): for whatever reason, I might find myself enchanted by the idea of re-creating food from the book, and so buy it. And then I get it home and realize that even the simplest dish–maybe, a “Yin and Yang Salad with Peanut-Sesame Dressing” or a “Revival Rice Bowl”–requires hours of advance marinating, special sauces with 47 ingredients, or a piece of equipment–a cherry-pitter, pressure cooker, bamboo steamer basket, say–that has never found its way into my kitchen. Sure, when you’re running a professional operation, there are big vats of sauces, garnishes and other staples all mixed up long before the day even begins. But here at home, everything must be put together by a single pair of hands, one at a time.
I guess that’s why I liked this salad. Despite the need for a bit of advance prep (you have to roast the beets beforehand and, if you’re using homemade nut cheese, make it first), the salad comes together very quickly and easily. It combines the liver-loving properties of beets with equally healthful apples (for all the info on the forbidden fruit, see the SOS kickoff post for this month). Add to that the detoxifying properties of dandelion, and you’ve got one mega healthy plate of produce.
I did make a couple of changes to the original here by using dandelion instead of salad greens (which we didn’t have). But I think the bitterness of the greens offers a perfect foil for the softly caramelized beets and the crunchy-tart apple slices; it all comes together harmoniously topped with salty, smooth feta. The dressing is a sweet and tart affair that even uses part of the apple, blended, for thickness and flavor.
With its combination of crunchy raw greens and baked root vegetable, this salad effectively straddles the transition from summer to fall. And with that, it might help make my own transition to the cooler season a little less painful, too. And who knows? I might, one day, end up making something else from this cookbook.
** the term “excesses” being relative, of course. It used to mean drinking an entire bottle of champagne by myself. These days, it means eating two (ACD friendly, low glycemic) brownies in one weekend. I am such a rebel!
Salad Greens with Apples, Beets and Almond Feta(suitable for ACD Stage 2 and beyond)
Though it requires a bit of preparation beforehand, once the beets are done, this salad comes together very quickly. Feel free to switch up the greens for mesclun mix or other bitters such as arugula in place of the dandelion.
For the salad:
1 head romaine, washed. dried and torn into bite-sized pieces
half a bunch of dandelion (or other bitter) greens, washed, dried and torn into bite-sized pieces (omit any thick stems; you can save those for stock)
1 large crisp apple (I used Granny Smith)
For the Cider Vinaigrette
2 large beets, roasted, cooled, peeled and cut into wedges
salt and pepper to taste
1/2 batch of prepared Almond Feta, chilled and crumbled (or use your favorite flavorful cheese)
Place greens in a large bowl and set aside.
Cut the apple into quarters and remove the core. Reserve one quarter for the vinaigrette and slice the rest into thin slices; add the slices to the bowl with the greens.
Prepare the vinaigrette (see below). Toss the beets with about 1 Tbsp (15 ml) of the vinaigrette in a small bowl and set aside.
Pour the remaining vinaigrette over the greens and apple slices and toss to coat everything well. Separate the mixture onto individual plates; tuck the beets here and there between the leaves, then sprinkle the cheese over all. Serve immediately. Makes 4 servings.
For the Vinaigrette:
1/4 apple (from the apple in the salad, above), cored and chopped
2 Tbsp (30 ml) unfiltered apple cider vinegar
1 Tbsp (15 ml) freshly squeezed lemon juice
5 drops plain stevia liquid, or 1 tsp agave nectar
1/4 tsp (1 ml) fine sea salt
3 Tbsp (45 ml) extra virgin olive oil, preferably organic
Place all ingredients in a blender or use a hand blender and puré until smooth. Use with the beets and salad, above.
It’s time for the very first SOS (Sweet or Savory) Kitchen Challenge Roundup!
When Kim and I first introduced the first SOS Kitchen Challenge last month, we decided to choose an ingredient that we both liked and that would suit both our specialized diets. But we had no idea so many of you also adored the ruby root as much as we do!
We were also blown away by the immense originality, innovation and culinary creativity in so many of the recipes we received. And so many beet based dessert recipes–you folks sure know the way to this girl’s heart.
Thanks to everyone who participated in this, our first, event. We’re looking forward to many more great roundups of your recipes!
And so, let’s get right to it. Feast your eyes on these amazing beet-based dishes:
The Sweet:
Chaya from The Comfy Cook (New York) has created a stunning sweet Beet Nut Bread with grated beets that look like little ruby gems in each slice. The bread is gluten free and easily made vegan.
Claire from Bok Choy Bohemia created an innovative, colorful Golden Beet Dessert Lasagna. The briliant gold, red and yellow of this dish really do evoke thoughts of summer sunshine and sunsets. Claire’s naturally-sweetened dessert is also gluten free, vegan, and sugar free.
Another sweet invention comes from Alchemille of Alchemille’s Secret Garden (California). She created a Super Natural Beet and Lavender Sorbet, which she then froze into popsicles for a sweet beety treat! These are grain free, dairy free, nut free, egg free, and sugar free.
Shayne of Eat a Vegan (Illinois) offers us another incredibly inventive sweet treat using our favorite root: Beet Snowballs! These yummy bites are a coconut-covered orbs filled with nutritional goodness and the flavor of a sweet. What could be better? Vegan, sugar free and gluten free.
Here’s an inventive Peanutty-Beet Soufflé from Gaby of La Reina Batata (Houston). Gaby combined a classic nut butter and the brilliance of beets for one yummy dessert (even if it isn’t bright purple, as she hoped).
Aubree Cherie of Living Free (Kennet Square, PA) contributed a visually stunning, sweet raw beet slaw. A newbie to beets, Aubree declares her love of the raw veg–and created this masterpiece. This sweet slaw is gluten free, dairy free, vegan, and sugar free.
My co-host Kim’s take on a sweet beet recipe are these amazing Dairy Free Beet and Cherry Creamsicles. The color is stunning and they sound like just the thing for the warm weather that’s around the corner! They’re gluten free, vegan, and ACD-friendly.
My own sweet contribution is my Brilliantly Beet Smoothie, a quick and easy breakfast (or any time) magenta beverage that’s refreshingly delicious. Vegan, nut free, gluten free and ACD-friendly.
And the Savory:
Johanna of Green Gourmet Giraffe (Melbourne) was our first entrant for this challenge with Beetroot, Greens and Chickpea Curry. This mild curry sounds like a perfect dinner with chickpeas, beet greens, coconut milk and tomatoes plus some aromatic spices. As Johanna says, this savory curry is also “effortlessly vegan and gluten free,” and goes well with brown rice.
Scrumptious from In My Box (California) submitted this Russian Beet Salad, or Vinegret, based on a salad she used to eat as a student in Russia. The addition of potato and peas (plus another secret ingredient) makes this particularly intriguing. The sweet-savory recipe is gluten-free, nut-free and vegan.
Aubree also cooked up a batch of yummy Burgers that Can’t Be Beet, an adaptation of the beet burgers that kicked off this event. Aubree’s use amaranth, rice flakes and a bunch of interesting seasonings to make the burgers her own. They’re gluten free, vegan, dairy free and sugar free.
Hannah from Bittersweet offered up this amazing Golden Carrot Soup. Doesn’t it look incredibly rich and creamy, even without added cream? Hannah’s soup is sweet enough to suggest dessert–but would be a great savory addition to your meal. The soup is gluten free, vegan and sugar free.
Alisa from One Frugal Foodie cooked up a clever Pepperoni Beet Rice and Greens. Alisa thinks the beet greens in this dish confer a mild flavor, like spinach. And the beet “pepperoni” smells just like the real thing as it cooks! Her savory dish is vegan, vegetarian, dairy-free, egg-free, gluten-free, nut-free, soy-free and low sugar.
These Tarragon Pickled Beets from Mom of Gluten-Free Edge are both sweet and savory. Based on a Harvard-style recipe, the beets would make a great accompaniment to just about anything. This sweet and savory dish is gluten free, nut free, soy free and sugar free.
Chaya (New York) from My Sweet or Savory (gotta love that blog name!) contributed a second recipe in this dish of Orange Beets with Almonds, which can be either sweet or savory, depending on seasonings. And this is perfect for those quick dinners at home–a single-serving recipe! It’as also gluten free and sugar free, easily vegan (use vegan butter).
Ellen from I Am Gluten Free sent in this wonderful savory Curried Beet Salad, a medley of contrasting flavors, textures and colors that sounds divine. It’s gluten free, sugar free and dairy free and vegan.
Lindsay from Kitchen Operas (Toronto) welcomes spring with this vibrant Magenta Beet and Lentil Salad inspired by a recipe from Mark Bittman. Thes salad is very versatile and allows for many variations. It’s also gluten free, nut free, and vegan.
Rachel from My Munchable Musings (Sammamish, WA) brings us not one, but two incredible beet dishes, both with roasted beets: the first is a savory Beets with Pistachio Butter (does that not sound divine?) that’s gluten free, vegan, and sugar free:
Alexa from Lexie’s Kitchen (Cheyenne) mixed this Roasted Pignoli Beet Salad for garlic lovers. . . not to mention pine nut lovers! The color is stunning as well. It’s also corn free, gluten free, nut free and easily ACD-adaptable.
Lisa, the voice behind the blog Vegan Cookbook Critic (Toronto), submitted this Beautiful Borscht Salad, a wonderful melding of Russian borscht and Lisa’s raw foods diet. And it truly is beautiful: just look at the color palette on this salad! It’s also vegan, gluten free, raw and sugar free.
Kim went for a Caramelized Onion, Beet and Rhubarb Compote that’s both a little savory and a little sweet. Try this over waffles, as Kim did, or instead of chutney with an Indian meal–yum! It’s gluten free, nut free, vegan, with an ACD-friendly variation.
My own savory contribution was the Beet Burger recipe I used to kick off the challenge. These burgers are easy to make and really tasty on their own or with all the fixins. They’re also gluten free, vegan, and ACD-friendly.
Even Kim’s Dad got in on the fun, with this recipe for Beet Burgers adapted from Greg Stagbouer! These are gluten free and vegan, with Dad’s own “secret” ingredient–his own seasoning mix!
(Adaption of a recipe from Greg Stagbouer, “Beet This Burger”)
Ingredients:
1 tablespoon finely grated raw beet
½ cup cooked oats (quick or regular rolled oats)
1 cup uncooked oats (quick or regular rolled oats)
½ cup walnuts, coarsely ground
¼ cup almonds, coarsely ground
2 tablespoons chopped pumpkin seeds
1 tablespoon Vegix seasoning or instant vegetable bouillon
¼ cup minced carrot shreds
¼ cup minced celery
¼ cup minced onion
1 teaspoon dried basil
½ teaspoon Dad’s Seasoning Original Blend
¼ teaspoon dried thyme
¼ teaspoon dried rubbed sage
¼ teaspoon dried minced garlic
¼ teaspoon mustard powder
2 tablespoons soy sauce or tamari (gluten-free)
1 tablespoon water
Mix all dry ingredients well in one bowl, then add all vegetables, cooked oatmeal, and liquids.
Blend well until it has the look and consistency of ground beef. Form into patties and place in the refrigerator for about 30 minutes to allow the burgers to firm up.
Cook carefully on a grill or saute in a pan with some olive oil until crispy brown and heated through.
Serve on whole wheat buns (or gluten-free buns) with your choice of condiments and toppings. Makes 6-8 burgers depending on size.
* * * * * * * * * *
Thanks, everyone, for contributing such an impressive array of recipes and making this inaugural SOS Challenge such a success! Stay tuned for the announcement of next month’s ingredient at the beginning of May.
[EL-LENd Me a Hand campaign update: Ellen listed my humble little self-published cookbook on her "Books Ellen Reads" page! I couldn't be more thrilled--and I know it only came about because of all of you--so thank you, thank you! This quest also seems to have developed a life of its own. . . seems a few otherbloggers/tweetershave started their own campaigns, too--wowzah! But I haven't given up hope of being on the show! Today's installment is my first ever video on YouTube. . . hope you (and Ellen) enjoy it! ]
[Your morning essentials. . . ]
A couple of nights ago I went out to dinner to Live Organic Food Bar, a fabulous café that was the first all-raw restaurant in Toronto (it has since introduced some cooked foods to the menu–and wine). Since my office mate at the college is retiring, I took her out to celebrate (or mourn–sniff! boo hoo! Where will I acquire my gossip from now on?).
I’ve always loved the food at Live. My dinner that night: a “Green Kick” juice (pear, kale, ginger, dandelion, lemon); raw pecan “tempura” sushi appetizer; “The Manwich” sandwich (Reubenesque, in a rice wrap instead of Ezekiel bread), and an individual pot of Japanese green tea. Sounds delish, no?
The restaurant’s story is an inspiring one: almost a decade ago, Jennifer Italiano, a self-taught chef, opened the first location of Live in the hip and grungy student haven of Dupont Street near George Brown College. The space she could afford was tiny, no larger than a phone booth (for those of you too young to remember phone booths, that’s about 100 times smaller than Kanye West’s ego). I had the honor of attending a cooking demo put on by Jennifer when she had just started out, and was blown away by how innovative and tantalizing her recipes were (sort of like my baked goods will be if I get on The Ellen Show!). In fact, that demo was the first time I tasted what is my still favorite way to serve dandelion greens: Bittersweet Salad.
In the same spirit, I thought I’d stretch my own culinary creativity a bit and try out something new with beets, the star player in the SOS Kitchen Challenge (which I’m co-hosting with the uber-cool and culinarily prolific Kim from Affairs of Living). Since the event focuses on either sweet or savory dishes, I thought I’d post a second recipe using this month’s ingredient, beets. And since my first submission was for savory beet burgers, today’s is for a sweet and refreshing beet-based smoothie.
This smoothie was fabulous. The leafy greens and deep magenta of the final product both herald spring, something of which we’re in dire need today (what?? April 17 and it snowed this morning???). And the gentle nudge of lime here creates a really light yet refreshing flavor, perfect for a quick breakfast. Unlike my typical smoothies, this one isn’t extremely thick; more like a light sunshower than a downpour (which, considering it’s still not snow, doesn’t even sound all that bad at the moment).
It’s not too late to enter the challenge! If you have a beet-based recipe that you’d like us to include, you can send it along until April 20th. Check all the details here.
Brilliantly Beet Smoothie
If you’ve got ready-baked beets in the house, this is an amazingly quick and nutritious breakfast. I’m sure raw beet would be equally (perhaps more) healthful; I just haven’t tried it yet. Let me know if you do!
1 medium beet, baked until soft, peeled and cut in chunks
1 cup (240 ml) mixed fresh or frozen berries (I used blackberries, blueberries, raspberries and strawberries)
3 large or 4 medium kale leaves (in keeping with the color scheme, I used purple kale)
1/2 medium cucumber, peeled and cut in chunks
juice of 1/2 lime
1 scoop of your favorite plain or vanilla protein powder (I used Vanilla SunWarrior)
1 cup (240 ml) plain or vanilla rice milk
5-10 drops (or 1 packet dry) stevia
Place all ingredients in a high powered blender and blend until smooth. (Note: if you use fresh berries, you may wish to add 1-2 ice cubes for a cold smoothie). Drink immediately. Makes 1 large or 2 small servings.
I can hardly believe it, but today is the HH and my thirteenth anniversary! And to think they said it would never last! Of course, when we met, we were just love-struck kidsa one-night standriding the subway two jaded divorcés who thought they’d never again find love.
And yet, here we are. And get a load of our conversation earlier this morning:
Ricki and the HH marvel at 13 years together (which is about 11 more years than Ellen and Portia). The HH gets ready to shave for work while Ricki brushes her teeth.
HH: You know, I had to buy this new razor yesterday. I had a two-blader, and now they only come with three blades or more.
Okay, I suppose there is something a little bit special about walking around with a cellular makeup that developed entirely while I’ve been living with the HH (and the same for him). And if cells renew themselves every seven years in dogs, too, that means Elsie really is “our” dog now (though Chaser still has a ways to go).
“Mum, that is ageism, don’t you think? I mean, it’s not my fault I’m only three years old tomorrow. And what’s up with an April 7th birthday, anyway? It’s always overshadowed by your darn anniversary.”
Well, if red is the color of passion, then perhaps these beet burgers can inject an extra shot of romance into our relationship on this special day. Not only that, they’re also the perfect recipe to introduce a new blog event hosted by Kim of Affairs of Living and me–the Sweet or Savory (SOS) Kitchen Challenge!
Following a special diet–whether because of allergies or other conditions–can sometimes feel like an insurmountable challenge. As two people who’ve both been following a special diet for some time, Kim and I understand how important it is to find delicious, appealing recipes to keep you motivated and committed when you’ve cut out certain ingredients from your diet, whether because of allergies or other conditions.
That’s why we’ve teamed up to offer the SOS Kitchen Challenge blog event! The SOS Kitchen Challenge invites you to create delicious dishes based on one key ingredient each time. You can choose either sweet or savory dishes (or both) for the event. At the end of the month, Kim and I will gather all the submissions and post them in a roundup on both our blogs—so your recipe will get double the exposure! The resulting roundup will offer a single stop where health-conscious readers can find a collection of yummy dishes to try.
Help us showcase how tantalizing and delectable healthy foods can be!
For our first challenge, our star ingredient is. . . . BEETS!
You may have noticed how much I adore beets, from salads to faux pepperoni and even a dessert. A much-loved vegetable in both our kitchens, beets are a star in the veggie universe as well: besides tasting great, they’re packed with minerals like manganese, potassium, magnesium and iron, are a great source of the B Vitamin folate, and actually help boost liver function. They contain cancer-fighting antioxidants, help prevent heart disease and reduce inflammation in the body. They’re a great source of fiber and can promote regularity. And they might just introduce a little extra passion to your mealtime.
To participate in the challenge, simply cook up a recipe using beets (beetroots, beet greens, yellow beets, red beets, or any kind of beet you like); the beets can be raw or cooked in either a sweet or savory recipe. There are loads of possibilities—salads, soups, main dishes, baked goods, even a beet-and-bean chili or a mousse!
Then, post the recipe to your blog. Of course, you can still participate even if you don’t have a blog! (For full guidelines and how to participate, see the main SOS Kitchen Challenge page). Be sure to mention the event on your post and link to this SOS page. Also, feel free to use the SOS logo in your post to help promote the event, though this is not required. Deadline is April 20th–after which we’ll both be posting the roundup on our blogs. Full details here. You can also find all the information on Kim’s SOS page.
We look forward to sharing yummy beet-based recipes with you! To start us off, I thought I’d submit this savory, yet slightly sweet, beet burger.
I got the idea for these burgers when Kim mentioned “beetloaf” one day on twitter. I do enjoy savory loaves (such as nutroasts), but wanted something that would cook up a bit faster and perhaps go well in a sandwich (since I seem to be on a sandwich kick these days). After a couple of false starts (I guess there is such a thing as “too much beet”), I came up with this version: browned and barely crispy on the outside, still moist on the inside, with a naturally smoky flavor and sweet undertones. These patties make a great main dish served alongside your favorite vegetable or even a creamy pasta.
I imagined a burger that tasted hearty without being too heavy or too earthy because of the beets. The pairing of buckwheat and beets accomplishes this goal admirably; these are a mild burger, yet one that is–dare I say it–meaty enough to really satisfy.
1/2 cup (120 ml) buckwheat, dry
1-1/3 cups (320 ml) vegetable broth of stock
1-1/2 cups (235 g) brazil nuts (or use walnuts or pecans, or a mix)
1/2 cup (50 g) whole old-fashioned rolled oats (not instant or quick cook)
1/4 cup (30 g) finely ground flax seeds
5-1/2 ounces (150 g) cooked*, peeled beets (3-4 small beets)
1/2 medium red pepper, chopped
1/4 cup (60 ml) parsley, chopped
3/4 tsp (3.5 ml) fennel
1 tsp (5 ml) ground mustard
1/2 tsp (2.5 ml) fine sea salt
up to 1/2 cup (120 ml) additional vegetable broth or stock, as needed
Preheat oven to 350F (180C). Line a cookie sheet with parchment, or spray with nonstick spray.
In a small pot, bring the 1-1/3 cups (320 ml) vegetable stock to a boil; add the buckwheat, cover, lower heat and simmer for about 15 minutes, until all the liquid is absorbed. Remove the cover, fluff with a fork, and allow to cool.
In the bowl of a food processor, process the nuts, flax and oats to the texture of a coarse meal. Add the beets, pepper, parsley, fennel, mustard and salt and process until almost smooth, yet still grainy.
Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop out the mixture and flatten to patties about 1/2 inch (1 cm) thick. Bake in preheated oven 25 minutes, then gently turn over and return to oven for another 15-25 minutes, until the burgers are crisp on the edges. Serve plain or in buns. These go well with avocado mayonnaise or fresh and spicy cilantro sauce (both of these condiments will create a cool red-and-green Christmas vibe with the burgers, too). Makes 8-10 burgers. May be frozen.
* I bake the beets because I prefer the flavor and find they are a bit dryer that way, so the burgers will hold together better. If you boil the beets instead, you might like to reduce the vegetable broth by 2-4 Tbsp (30-60 ml).
I heard there’s this thing calleed “Super Bowl Sunday” going on today. Personally, I’ve never really seen the point. I mean, seriously, what’s the big fuss? A bunch of slightly overweight guys gripping a ball, then running and throwing it and then all that tumbling on the ground. Gee, and all this time I thought bowling was already passé. Silly me!
Well, pizza is one of those comestibles that suits any occasion, sporty Sunday or otherwise. . . so here’s my contribution to all those super bowlers out there.
While switching to a plant-based diet from a more omnivorous one can be traumatic for some, for me, meat was never much of an issue (I explain more about my relationship with meat on myAbout page). Instead, what I missed–and still miss, dearly–is my first love, milk chocolate. Why does something sadly so devoid of nutritional value have to taste so darned good? I also miss whipped cream (so I made my own version), soft-serve ice cream (hard to find a suitable substitute here) and the occasional marshmallow (though come to think of it, all of those others have more to do with sugar content than dairy or eggs).
But meat? Naw.
One exception, though, is pepperoni on pizza. Why the yearning for the greasy, paper-thin, spicy rounds of flesh and nitrates? I can’t be sure, but I think it may have something to do with Sundays during my childhood.
When I was a kid, my dad worked 6 days a week in his butcher shop, leaving our house before we children even emerged, creases still on our faces and with bed-head coiffures, for breakfast; he returned long after our dinner had left the table. But on Sundays, presumably, he rested. And what did he do instead every sabbath? He packed up the wife and kids into the family station wagon and drove back to that selfsame butcher shop so my mom could do her weekly “grocery” shopping from the store! (Sure, she had to go to the regular supermarket for other staples like lettuce, canned soup, canned tuna, etc., but meats, eggs, dairy and a dizzying array of imported crackers and cookies could be got at Dad’s shop).
We’d pile into the car-cum-delivery truck, make the trek across the city through scenic TMR over to Jean Talon Boulevard and into the vacant store. It was then the negotiations began.
“I want a Fruitella!” the CFO would cry; I’d chime in, “No! how about some SweeTarts?” The Nurse (if she graced us with her teenaged presence at all) would reach for the box of boozy European filled chocolates on the countertop.
“Just one each,” our father would admonish, but if we were really lucky (or sneaky), we’d each make off with another prize as well, my favorite: the Icy Square. Then we’d savor our sweets as my mother browsed the glass counters and chose her food for the week.
Behind the butcher block, suspended like offerings from the hand of some robotic deity, were huge salamis hanging on thick steel hooks. They dried in the open air, exuding droplets of fat as if sweating from the exertion of their acrobatic feat of hanging upside down. There were the thinner pepperoni sticks as well, and one in particular that my dad called “karnatzl“ (you can see what they look like here–scroll about halfway down the page). I never knew it at the time, but karnatzl is a Romanian word for the garlicky sausage–basially, thin pepperoni. And they were my very favorite Sunday snack.
My father would snap off a length of the solid, dehydrated sausage for us to gnaw on as we roamed about the store while my mother completed her “shopping.” The CFO and I would relish the crunchy, spicy meat that oozed with bits of gooey tallow in each bite. The concept of biting into animal fat now makes me shudder both physically and emotionally, but back then I was a carefree eight year-old happy to munch on a stick of beef parts.
My love of pepperoni endured until my first year or so with the HH, when we enjoyed All-Dressed Pizza Night on a regular basis. (I learned quickly when I moved to Toronto from Montreal that pizza is yet another way the two cities differ; in Toronto, you order by ingredient: “Gimme a medium thin-crust with double cheese, mushrooms, peppers and tomato”; in Montreal, in contrast, pizza is distinguished by title: “I’ll take a small Pepperoni” or “I’ll have a medium All-Dressed.”). When I was growing up, all-dressed pizza meant sauce, cheese, green pepper, mushrooms–and lots of pepperoni.
I decided I wanted a pepperoni pizza. No small feat, considering I don’t eat meat. Or gluten. Or cheese.
During my recent love affair with beets, I had a revelation: don’t those beet slices look sorta like slices of salami? Hmm. . . I just had to try it.
The result is this faux pepperoni, perfect on pizza or anywhere else you’d use a spicy, smoky slice of meat (I had the leftovers in a sandwich with tomato, lettuce and onion–superb!). The flavor is lovely, with only a hint of sweetness surviving the smoky, spicy marinade and baking time. The key here is to slice the pieces thinly enough to bake up soft and then slightly crispy on the edges (as you’ll see from my photo, this batch is a little thick. Must. Get. Mandoline.) Too thick, and they still have the subtle earthy flavor of, well, beets.
I will warn you, to create the entire pizza from scratch takes time. Next time, I’ll prep the cheese and pepperoni a day in advance, then cook up the crust and top it when I want to eat it for dinner. But if you’re craving an All Dressed Pepperoni Pizza, this makes a great stand-in, without any wheat, heavy processing, sugar, fillers, or isolated soy protein.
Now, isn’t that better than meat?
I’m entering this post in Food Renegade’s Fight Back Fridays, dedicated to real food recipes, since everything in this pizza is true food!
And speaking of televised events. . . for those of you in the Toronto area, I’ll be appearing on Rogers TV daytime show on Thursday, February 11th live at 10:00 AM (repeat at 5:00 PM) on cable channels 10 and 63 to discuss healthy chocolate Valentine’s Day treats. Tune in and let me know what you think!
All Dressed Pizza with Pepperoni Slices (ACD-Friendly–Phase II)
It’s a classic. . . all-dressed pizza. Great for family dinners, Super Bowl Sundays, or whatever occasion you please.
For the pizza:
1 recipe of your favorite pizza crust–I used this one
1 recipe of your favorite “cheese” (or use a premade one like daiya)–I adapted this one (my version below)
3/4-1 cup (180-240 ml) of your favorite pizza sauce (I made my own from canned tomatoes, basil, oregano and garlic powder, but this one sounds good)
toppings of choice: chopped green pepper, chopped red onion, black olives, mushrooms (if you can have ‘em) and PEPPERONI!
For the pepperoni:
3-4 very small fresh beets, peeled and sliced extremely thin (if you have a mandoline, go for it)
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
2 Tbsp (30 ml) Bragg’s liquid aminos OR tamari OR soy sauce
1/2 cup (120 ml) vegetable broth
1/4-1/2 tsp (1-2.5 ml) liquid smoke, to your taste*
Place everything except the beets in the bottom of a 9-inch (22.5 cm) square glass pan or a casserole dish and combine well. Add the beet slices and toss to coat them all; spread them out as well as you can (overlapping slices is okay).
Bake the slices, uncovered, for about 20 minutes, then remove from the oven and flip them over and around to re-coat them with marinade and switch the bottom slices to the top and top to the bottom as much as possible. Continue to bake and stir them up every 10-15 minutes until they have absorbed most of the marinade, are very soft, and begin to curl and crisp at the edges. Remove from oven and set aside until you need them for the pizza.
* If you can’t use liquid smoke because of candida issues, double up the smoked paprika.
1/4 cup (60 ml) melted coconut oil, preferably organic
1/2-1 tsp (2.5 -5 ml) fine sea salt, to your taste
2 more cloves garlic, minced
1/2 tsp (2.5 ml) yellow mustard powder
1 Tbsp (15 ml) freshly squeezed lemon juice
1/4 tsp (1 ml) ground black pepper
pinch cayenne pepper
1/4 tsp (1 ml) paprika
In a medium saucepan, combine the broth, onion, cut garlic cloves, carrots and potato and bring to a boil. Lower heat to simmer, cover and cook for about 15 mintutes, until the vegetables are soft. Drain, reserving the cooking liquid. Set aside.
In the meantime, place the remaining ingredients in a blender and whir briefly to combine. Add 1/2 cup (120 ml) of the vegetable liquid and the drained vegetables to the blender and blend to create a fairly thick, smooth sauce. You will need to scrape down the sides several times and then blend again to ensure that everything is well incorporated (if you need a teeny touch more liquid, go ahead and add it–but don’t make the sauce too thin, or it will soak your pizza crust!). Use to top your pizza. Makes about 2 cups–too much for one pizza; I used leftovers on pasta the next day.
Assemble the pizza:
Preheat oven to 400F (200C).
Spread tomato sauce on the prepared crust and top with a healthy drizzle of the cheese sauce. Sprinkle with your toppings of choice. Bake in preheated oven for about 15 minutes or until the pizza is warmed through. Then top with the beet pepperoni slices as desired and bake another 10-15 minutes until piping hot. Makes one large pizza (feeds 2 in our house).
[Sometimes, you just want to eat something now. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
So I seem to be on a bit of a beet kick these days. Which is nice, since so many people tend to knock beets.
Well, whether it’s a kick or a knock, those poor battered beets are getting a raw deal. And I guess I won’t be helping the situation today, as I’ve made a raw beet salad.
With my recent vow to increase raw foods in my diet–and with the new year upon us practically commanding us to “Detox!”–this salad really fit the bill. Besides being incredibly quick and tasty, it’s a natural means to detoxify the blood and tone the liver. It also took barely five minutes to make (and probably less to polish off).
The minimalist dressing is both light and refreshing, containing but lemon juice, olive oil, and ginger–that’s it! It provides a zesty contrast to the crunchy sweetness of the beets. The cucumber serves up a lovely, juicy crunch of its own, while the sunflower seeds offer protein and yet a different type of crunch. (The beets will color everything a vibrant crimson, but no matter; the cucumber and seeds will retain their individuality on the palate).
Next time you want to give beets a big hug, go ahead and make this salad. (And then go wash all those pink stains off your midsection.)
5-10 drops unflavored Stevia liquid (I like NuNaturals) or 1 Tbsp (15 ml) agave nectar or maple syrup, to taste
pinch fine sea salt
Grate the beet on the “medium” blade of your food processor, or using a box grater and place in a medium-sized bowl. Add the cucumber and seeds.
In a small bowl, whisk together the ginger, lemon juice, olive oil, Braggs, stevia and sea salt. Pour over beet mixture, toss to coat well, and enjoy. Makes 2 servings. Will keep, tightly covered, for 2 days in the refrigerator.
Okay, I guess that the chance to win something you like–especially if it involves food you like–never becomes stale (even if the aforementioned foodstuff does). Still, with 2010 barely upon us, I’ve decided it’s time to give the giveaways a break. I love being able to supply freebies to my readers, especially when it involves foods I already like–but I don’t want the whole ”leaveacommentclickheretweetmeFBmeRTmewhydoyouwantthisprizenowpickacommentatrandom” thing to become stale. So, for now I think, it’s time to get back to the core of this (or any food-related) blog: the food!
I must admit that 2009 was a strange year for me, food-wise. Like the wallflower at the prom or Brad’s ghost in his old living room, all I could do was watch from afar (or, actually, aclose) while others indulged in some of my favorite comestibles, from chocolate to wine (ah, Shiraz, how I miss thee!), to portobellos, to peanut butter, to champagne on New Year’s (ah, Segura Viudas, how I really miss thee!). Much of this blog before last March focused on just those ingredients.
And with there being no clear end-point to the whole ACD saga, I’ve decided to proceed as if I will be on the diet indefinitely. (Audible gasps! Sounds of tsk-tsks and sympathetic clucking! Tears of pity from compassionate readers!). In the end, I think it’s better this way.
When I began this anti-candida quest, I assumed it would be for only a few weeks. The universe, clearly, had other ideas. In a way, I am grateful: as long as I’m on this diet, I’m no longer overeating, I no longer binge on chocolate, and I no longer worry about my weight. (Seriously. The current tally is 43 pounds and holding steady; two more pounds lost, and I’ll be at my initial goal weight.) I know from my response to the recent chocolate truffles I concocted–in and of themselves, perfectly acceptable, totally innocuous and stevia-sweetened–that I still have not gained control over my sweets addiction, so I’m embracing any excuse to stay away from sweeteners that spike blood sugar (even if they’re all-natural, like maple syrup or Sucanat).
And in keeping with my lighter diet, I’ve decided that 2010 will be the year to lighten up. To wit:
1) Lighten Up My Weight.Although I’ve now almost reached my goal weight, a quick calculation of my BMI places my goal weight barely within the “normal” range for such things (at 23.7). Since I’m fairly small-boned, I’d prefer to settle smack-dab in the middle range, at around 22. This would necessitate another 10 pound loss. And while I’m still not willing to count points, count calories, count carbs or follow any other type of “diet” (after all, I want to be able to follow an eating plan that I can maintain for the rest of my life), I do plan to focus a bit more on raw foods, fruit and vegetables, and a bit less on fat in my diet for a while to see what happens.
2) Lighten Up This Blog. Not to imply that I’ve been moribund or anything in this space, but I do feel as if the initially carefree, slightly irreverent posts of yore have been lacking lately. Maybe it’s my SAD (Seasonal Affective Disorder) or remnants of the SAD (Standard American Diet) in general. Or maybe I’ve just been sad about the lingering candida. Whatever the case, it seems that humor wandered off a while ago, and must be enticed to return. And so, like Norman Cousins in his hospital bed, I’m vowoing to bring more laughter into my life. As my old high school chum John used to tell me, Don’t take take life seriously–after all, you’ll never get out alive.
Of course, illness is serious business, and I’m not suggesting that anyone be irresponsible (not a grain of sugar shall pass through my lips!)–but I’d like to learn to relax more and perhaps deal with stress and worry a bit more effectively. It makes sense that more laughter and less stress can only be a good thing, especially when study after study has demonstrated that stress itself contributes to disease. And if I haven’t earned a little whimsy at my age, when will I?
So, from now on, I resolve to enjoy more of what makes me smile: time with the HH and The Girls, my friends and family. Watching dopey movies. Going to places I haven’t been before (I think I hear the antipodes calling). Reading books that make me think, and books that make me envy the writer’s craft. Writing more. Moving my body more. Dancing to old records (Culture Club, anyone?). Experimenting in the kitchen more (no, no, with food, silly!). Blogging more.
No more fretting over insignificant events for me! I mean, will the world end if the HH doesn’t mow the lawn when he says he will (or even within a week of when he says he will)? So what if our lawn resembles the “before” picture in Field of Dreams?The Girls surely won’t mind, as they enjoy gamboling and frolicking in tall grasses. Will my students evaporate if they don’t get their papers back within 3 days? (And at least I’ve never been as tardy as my former prof, Dr. E, who sometimes took six weeks to return essays to us–and when he did, they sported a single comment, sometimes only one word, at the top of the page: “Splendid!” or “Well done!” beside a letter grade. That averages out to approximately one word a day.) Similarly, will the universe implode if I’m stuck in traffic and can’t meet my friend Gemini I for lunch at precisely 12:15 PM, as agreed? Of course not (although traffic does sometimes feel like a black hole).
Wow. I feel lighter already.
3) Lighten Up Your Sweets. A more immediate way to lighten up is with this dessert. Does anyone out there remember Jello 1-2-3? Well, this mousse-like concoction reminds me of the top layer of that treat: exceptionally light and airy, yet sweet, rich, and fruity (even though it doesn’t contain any fruit to speak of, as you’ll see below). The color is vibrant and happy–light-hearted, even–and the flavor is a tantalizing combination of coconut, almond and vanilla, with an enigmatic source of sweetness blended in.
Like so many recipes on food blogs this time of year, this one possesses detoxifying properties as well, since one of its main ingredients is cooked beets (there–I’ve said it. But it doesn’t taste like beets, I promise!). Besides adding that brilliant fuchsia color and a mysterious sweetness to the dessert, beets are also great blood detoxifiers and liver toners. In addition, they’re a good source of fiber, contain cancer-fighting antioxidants, and help reduce inflammation in the body. What other dessert can boast such benefits?
So when you serve this mousse to your friends and family, don’t tell them the secret ingredient. Instead, just present them with a beautiful, fluffy, pillowy dessert. Then you can smile knowingly as you watch them gobble it up. And if they do balk at beets in a confection, well, just tell them to lighten up a little.
Crimson Mousse
Boiling the beets helps to remove any trace of earthy flavor here; what remains is a vague sweetness and stunning hue. I’ve tried baking the beets instead, and while the color becomes even more intense in that case, so does the “beety” flavor; I wouldn’t advise it.
1 medium beet, peeled, diced and boiled until very soft (at least 30 minutes)
1/3 cup (55 g) raw cashews
1 cup (240 ml) full fat coconut milk
2 Tbsp (30 ml) whole chia seeds, measured first and then ground in a coffee grinder to a fine powder
1/4 tsp (1 ml) pure almond extract
1/4 tsp (1 ml) coconut extract (optional)
1 tsp (5 ml) pure vanilla extract
15-25 drops stevia liquid, to taste (will depend on the brand)**
1 Tbsp (15 ml) freshly squeezed lime juice
pinch fine sea salt
Once the beets are soft, drain them well (you can reserve the liquid for soup or other uses). Place the drained beets and remaining ingredients in a high speed blender* and blend until perfectly smooth, pushing the mousse down into the blades occasionally as necessary. Turn the mixture into a bowl, cover and refrigerate at least 4 hours or overnight (refrigerating allows the cashews to absorb some of the liquid and the mousse to thicken). Spoon or pipe into serving dishes and top with coconut whipped cream, if desired. Makes 4 small or 3 large servings.
* I used a VitaMix, but I’m sure this would work in a regular blender, too, if you have patience. In a conventional blender, I’d do it this way: pour coconut milk and all other ingredients except beets and chia into the blender and blend until the mixture is smooth. Add beets and blend again until perfectly smooth; then add the chia and blend to combine. You may need to blend in smaller batches this way, and then stir the contents together in a bowl before refrigerating.
** You can use agave or maple syrup if you prefer, but make these changes: use 1/4 cup agave or maple syrup, remove about 2 Tbsp (30 ml) of the coconut milk and increase cashews to 1/3 cup plus 2 Tbsp (70 g) before blending.
