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* that’s “bites” in the sense of, “little tidbits that can be eaten in one mouthful,” rather than the sense of, “really sucks” (as in, “reality bites”) or even “little nibbles on the flesh of the one you love” (though, to paraphrase our most famous Prime Minister, DDD has no business in the kitchens of the nation–go ahead and nibble your sweetie, if you so please!).
[Two ACD-friendly confections: chocolate fudge on the left, carob-speckled halvah on the right (halvah recipe adapted from the one in Sweet Freedom)]
Well, it’s almost V-Day again. So, got any plans?
Over here in the DDD household, the HH and I long ago abandoned romance. Or perhaps I should rephrase that: the HH abandoned romance. I, on the other hand (nerd alert! nerd alert!) am the kind of gal who would swim in a river of romance if I could find one. I’d eat a triple-decker Banana Split of romance. I’d paint a billboard of romance. I’d crochet a three-piece suit of romance. I’d sleep on a duvet of romance. (“Mum, we’d sleep on a duvet of romance, too, you know. Except you won’t let us on the furniture.”)
I’d–well, you get the idea. Basically, I’m just a big blob of schmaltz (in the figurative sense, that is. I’m only a half blob of schmaltz in the literal sense, what will all that weight loss and everything).
In our house, my approach to Valentine’s Day goes something like this:
February 17, 2009: start thinking about ideas for next year’s V-Day.
July 12, 2009: while enjoying the outdoor jazz festival at the Beaches, surreptitiously write down all the HH’s favorite musicians so I can buy CDs for Valentine’s Day.
November 4, 2009: Stop at craft store to select yarn to knit a romantic scarf for the HH for V-Day. If I start knitting now, I’ll have it for Feb 14th.
January 15, 2010: So many cards for Valentine’s Day–which should I buy? Can’t decide. Buy two.
January 28, 2010: Browse through a plethora of blogs and magazines to find the perfect, romantic meal to cook up for Valentine’s Day. Consult existing list (alphabetized by course) to see which dishes would work best for the Big Feb One-Four.
February 2, 2010: Forget the groundhog! Must choose the perfect ribbon to wrap the HH’s Valentine’s Day gift!
February 9, 2010: Consider how best to deliver the HH’s gifts for the Day of Hearts–only five days away! Should I wrap each one separately, and hide them throughout the house in a kind of scavenger hunt? Should I put them all in the same box, and wrap it as one gift? Such decisions!
February 11, 2010: Pretend I’m baking for a TV spot when I am really secretly cooking up various kinds of chocolate truffles to include in my gift for the HH.
February 14, 2010: Fill a shoebox with mini teddy bear, hand-knit scarf, bag of cinnamon hearts, boxes of homemade truffles, key chain with “I heart You” on it, Miles Davis CD and Card #1 (the sappy one). Spend a couple of hours painstakingly drawing hearts and flowers plus line drawings of Ricki and the HH, in various shades of pink and red, on the outside of the shoebox, then wrapping with blue satin ribbon; stick Card #2 (the funny one) on the outside of the box. Set table with best linens (well, polyester made to look like linen, anyway), china, wine glasses and candlelight. Play something soft and romantic like Satie’s Petite Overture a Danser, and wait for the romance to unfold.
The HH’s approach? Goes something like this:
February 14, 2010: “So, is today one of those holidays where I have to get you a card or you get mad at me?”
Okay, I exaggerate. He usually asks me that question on February thirteenth.
Well, for anyone with similar romantic aspirations to mine, I present you with little bites of chocolate fudge–ACD friendly. These are an adaptation of the super-successful Fudge Two Ways I made a couple of years ago (and feel free to use that recipe if you can consume other sweeteners). The communion of unsweetened chocolate, yacon syrup and stevia creates an irresistible flavor, a bittersweet blend of cacao underscored with subtle hints of molasses.
Whether or not you’re hoping for romance this V-Day, these little bites will definitely bring some alluring chocolate into your life. In fact, you may just fall in love.
I’ve also submitted this recipe to Ellen’s “I Am Gluten Free” list of treats (both sweet and savory) for Valentine’s Day--hop over to take a look.
Love Bites (ACD-Friendly Chocolate Fudge–suitable for Phase I or II)
[Little white dots of cashew and macadamia nut are visible throughout, a result of my home-ground nut butters; the storebought kind won't have these same speckles.]
3/4 cup (130 g) chopped good-quality unsweetened chocolate (I used Cocoa Camino); or use unsweetened carob chips for ACD Phase I
1 Tbsp (15 ml) coconut oil, preferably organic (USE ONLY with carob option)
1/4 cup (60 ml) natural smooth cashew-macadamia butter (I just mixed together half cashew, half macadamia nut butter); or use all-macadamia for ACD Phase I
1/8 tsp fine sea salt
2 Tbsp (30 ml) yacon syrup, vegetable glycerin, or a combination
10-20 drops plain, vanilla, or chocolate stevia liquid, depending on the brand and your desired sweetness level
1 tsp (5 ml) pure vanilla extract or vanilla paste
1/4 cup (30 g) coarsely chopped walnuts, if desired
Lightly grease a 6 inch (15 cm) loaf pan, or line with plastic wrap.
In a large glass or metal bowl set over a smaller pot of simmering water (the bottom of the bowl should not touch the water), stir the chocolate (or chips and coconut oil, if using carob chips) until melted and completely smooth. Add the nut butter and salt and stir again until combined. Remove from the heat.
Add the yacon syrup, stevia, vanilla and nuts and stir well. Turn the mixture into the prepared pan and smooth the top.
Chill until set, about an hour; then cover with more plastic wrap and chill until very firm, 2 hours to overnight. Turn out onto a cutting board, peel away the plastic wrap, and cut into small squares. Makes 12-20 love bites. Will keep, wrapped in the refrigerator, up to 2 weeks. May be frozen.
Last Year at this Time: Featured in Clean Eating!
Two Years Ago: My Mother’s Potato-Corn Chowder
© 2010 Diet, Dessert and Dogs
[Sometimes, you just want to eat something now. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
I heard an interview the other day on CBC radio (ie, home of the dreamy Jian Ghomeshi, host of Q and object of my major, make-me-squeal-like-a-tween-at-a-Jonas-Brothers-concert, crush) with a woman whose father had Huntington’s Disease. She had decided not to be tested to see if she had inherited the wayward gene because, as she observed, “We’re not meant to know the future” (or something like that).
Would you choose to be privy to your own fate if you could? Well, perhaps where deadly diseases are concerned, I’d say “yes”; but in day-to-day matters, it might make for total paralysis if we knew the outcome of our every move.
Take Vegan MoFo, for instance (from fatal illness to food blogging? How’s that for an original segue?). Ah, yes, I had such good intentions for Vegan MoFo. When I first heard about the event last October, it was too late to participate. I vowed I’d play along this year. But when the time came, I was overwhelmed by ongoing ACD woes and challenges at work; so I decided to sit it out this round as well. “No matter,” I reasoned, “I’ll simply read from the bounty of other vegan blogs (and there sure are enough from which to choose!), and comment instead.”
Or so I thought.
Was that REALLY 224 items in my Google Reader last weekend?? Yep.
And so, apologies to all the wonderful MoFo’ers out there. I’ve opted to read more and comment less. But please know that I am reading and enjoying all the amazing foods, ideas, and photos (so many cute pets, too!) that people are posting. Yay MoFo! 
Similarly, when I started this ACD last March (March?!), it never occurred to me I’d still be on the diet this far into the game (perhaps if I’d foreseen the outcome, I would never have started). And while the weight is still moving downward (albeit at a much slower pace) and I do feel better overall, I have not yet reached my objective of “all candida symptoms eradicated,” nor my “goal weight” (still about 7 pounds away–though I may revise the number when I get there).
A major problem for many people following the ACD is the lack of sweeteners except for stevia, an herbal sweetener that doesn’t affect blood sugar levels. Now in Phase II of the program, I’m allowed one fruit per day and a few more grains (welcome, Oh Beloved Oats, back into my life!), but that still leaves me adrift when it comes to desserts.
Don’t get me wrong; stevia is great, and I use it in oatmeal, smoothies, salad dressings, and teas; but it is NOT great for baking.
And I dearly miss baking.
Worse, my few experiments in baking with stevia have resulted in, shall we say, less than fortunate outcomes.
“Mum, they’re fortunate for us! We love those new dog cookies you gave us yesterday!”
On the other hand, there are many other desserts that can be sweetened with stevia. In my earlier post, “Anti-Candida Desserts: What Can You Eat?” I wrote about Raw Key Lime Pie (with a secret ingredient!) and Carob-Coconut Sweeties, soft and creamy dessert tidbits made with carob, almond butter, and coconut. And yet, I felt that something was still missing.
Which brings me. . . FINALLY, to chocolate. (See what I mean about knowing the future? If you’d known I would ramble this long before getting to the recipe, you might have opted out of this blog post.).
If you were reading this blog before I started the ACD, you already know how much I love chocolate. Chocolate is my Romeo. Chocolate is my Mark Antony. Chocolate is my Edward. Sadly, chocolate is also my albatross, my Picture of Dorian Gray, my Great White Whale*, and a major reason why I found myself in this candida dilemma in the first place.
So what’s a gal to eat when she loves chocolate, but can’t indulge? Why, she makes up her own, stevia-sweetened substitute, that’s what!
Today’s recipe is for faux chocolate made with carob. I have tried it with cocoa powder as well, but find that so much stevia is required to sweeten the cocoa that the taste is rather unpleasant. However, if you can use agave, I’d recommend giving that a whirl instead. The recipe itself is so simple it’s outlandish. Equal parts carob powder, silken tofu, and coconut oil. A splash of vanilla, a few drops stevia, pinch of salt. That’s it! And yet the outcome is smooth, creamy, solid, chocolate-hued.
Goodbye, Ghirardelli! There’s a new bar in town. So long, Sunspire! I’m moving on. Bye, bye, Green and Blacks! I have a new love. Faux Chocolate, Mon Amour!
For those on soy-free diets, you can, certainly, omit the tofu. I tried the recipe this way initially and the flavor was fine, but the texture was much denser (in fact, brick-solid) when refrigerated. It also melted quickly at room temperature. I found that the addition of tofu rendered this smooth and creamy, much more like real chocolate (though slightly less dense than the real thing).
Maybe I can’t read the future, but I do know there will be more of this sweet treat in my life from now on.
“Mum, we see faux chocolate in our future, too! After all, carob is totally safe for dogs, you know.”
* Actually, with chocolate in my life, I myself am more like the Great White Whale.
Because these really are a guilt-free and healthy treat, I’ve decided to send this recipe to Yasmeen of Health Nut for her Guilt-Free Snacks Challenge.
ACD-Friendly Faux Chocolate
With a hefty portion of coconut oil in the mix, all you need of this confection is a small square to satisfy your sweet cravings. But don’t feel guilty if you end up having more–organic coconut oil is heart-healthy, and carob contains a good amount of calcium!
4 Tbsp (15 ml x 4) extra firm silken tofu (such as Mori Nu)
1/4 cup (60 ml) organic coconut oil, firm at room temperature*
1/4 cup (30 g) carob powder
2 tsp (10 ml) pure vanilla extract
10-15 drops stevia liquid
pinch fine sea salt
If you have chocolate molds, keep them at the ready. Alternately, stretch a piece of plastic wrap across a dinner plate (to create a smooth, taut surface on the plastic) and set aside (this is what I did).
In a small food processor (I used a Mini Prep), measure out the tofu one tablespoon (15 ml) at a time (it’s true that 4 Tbsp/60 ml is the same as 1/4 cup, but I found that the tofu must be fairly firmly packed, and I achieved a more consistent result by measuring it one spoon at a time). Blend a few seconds to break up the tofu.
Add the coconut oil and blend until the mixture is smooth and creamy. Don’t overblend at this stage; you don’t want the oil to melt!
Add the remaining ingredients and blend until completely smooth and creamy and no tofu is visible. Scrape sides occasionally to incorporate all bits of tofu. The consistency should be like a smooth buttercream frosting (and, in fact, you can use it as such at room temperature).
Either fill the molds or spread the mixture in a rough square over the surface of the plastic wrap. Pull the sides of the wrap over the square one side at a time to enclose the faux chocolate in plastic. Refrigerate until firm (1-2 hours), then cut in small squares. Store, covered, in the refrigerator for up to one week. Makes 12-20 squares (depending on how big you cut them).
* If you room is warm enough that the coconut oil has begun to melt, place it in the refrigerator for a while until it firms up again. It should be solid when you begin the recipe.
Last Year at this Time: Raspberry Coconut Coffee Cake
© 2009 Diet, Dessert and Dogs
[Raw key lime tarts--NOT an ACD-inspired recipe (yippee!) See below.]
After the great response I got from my Anti-Candida Breakfasts post, I thought you all might be interested in some ACD desserts. Since this phase of the diet is very clear about NO SWEETENERS (except for stevia), NO FRUIT (except for limes, lemons and avocados), and NO FLOURS (except for bean flours, in teensy amounts), we ACD followers have to get pretty creative when it comes to satisfying the sweet tooth. And believe me, my sweet tooth has been mighty insistent of late.**
So today’s post is all about desserts–the non-sugar, non-sweetener, non-flour way! Doesn’t that just sound unbelievably appetizing? (I know, I have been deluding myself this way for over a month now). OOOOOH, YUM! Read on to share my pain be glad you’re not me find a few surprises you might actually like!
Faux Applesauce
[Seriously, doesn't that look just like applesauce?]
For some reason, the ACD vetoes all squashes except zucchini, yellow squash (basically jaundiced zucchini) and spaghetti squash. While browsing through one of the forums about the diet, I came across this idea for mock applesauce–essentially, you bake a spaghetti squash, scoop out the (remakrably spaghetti-like) flesh, then purée it with cinnamon and stevia. I added a touch of ginger and cardamom as well. It was surprisingly good, and, I’m sure, would be fabulous if made with an actual sweetener like agave or pure maple syrup. I’ve been enjoying this after dinner on occasion when I need something I can pretend is fruit.
“Chocolate Pudding”
[Well, the texture is perfect, at least. . . . ]
I placed the title of this dessert in quotation marks, because there is no way anyone would mistake this for actual chocolate pudding. Oh, the texture was fabulous, but when you sweeten cocoa with stevia, the result is, shall we say, rather pucker-inducing. Well, except to me, when I’m desperate for chocolate and don’t care if it’s bitter or has a stevia “aftertaste,” that is. The HH wouldn’t even finish the first spoonful (though he did concede that the texture was great). I’m going to work on a non-candida version of this because I know it will be irresistible when made with some other type of sweetener!
Carob-Coconut Sweeties
[Pure yum!]
One of my favorite junky sweet treats when I was in my teens and 20s was Nielsen “Macaroons.” They were essentially milk chocolate (or should I say, “milk chocolate flavored“) rosettes–sort of like Hershey kisses with toasted coconut in them–and I adored them. I’d stop at the Bulk Barn on my way home from class and purchase a small bag, then munch away during the bus ride home. In my 20s, of course, I was able to do so without any ill effects or physical consequences (well, except for the time that guy in the seat beside me put his hand on my knee–not connected to macaroons, I reckon). My, how times have changed since then! Not only can I no longer eat that way, but these days, I’d be whacking that guy’s hand with my umbrella and disturbing fellow passengers by shrieking at the top of my lungs.
Although I haven’t eaten the Nielsen variety in about a decade, these little confections reminded me of them–only much, much healthier. To me, these sweets taste like actual milk chocolate (not chocolate “candy”), mixed with coconut.
Now, I know there are about 17,428 versions of a “nut butter, carob and coconut” treat on the Internet, but this one is my own (original!) creation, and dear to my heart. And besides, I’d love to know whether any of you out there agree about the taste (or is it simply my ACD-addled tasted buds playing tricks on me?).
Carob-Coconut Sweeties
I’ve deliberately made a small batch here, so that (if the highly unlikely situation should ever arise, you understand) it’s not a tragedy if you happen to eat the entire batch. However, if you’re sharing with more than one person, or serving several, you may wish to double the recipe.
1 heaping Tbsp (20 ml) smooth natural almond butter
1 heaping Tbsp (20 ml) tahini (sesame paste)
2 level tsp (10 ml) carob powder (sift if lumpy)
pinch salt
2 tsp (10 ml) finely ground chia seeds (use 1 Tbsp/15 ml for the agave/maple syrup option, as they will be too soft otherwise)
8-10 drops stevia liquid, or about 1 Tbsp (15 ml) agave or maple syrup
1 tsp (5 ml) pure vanilla extract (optional)
heaping 1/4 cup (65-70 ml) unsweetened, dried shredded coconut
1 Tbsp (15 ml) hemp seeds (or hemp nuts), optional
In a food processor (I use my Mini-Prep; any small processor is recommended for this recipe), blend the almond butter, tahini, carob powder, salt and chia until you have a smooth paste. Add the stevia and vanilla, if using, and whir again to blend. Add the coconut and hemp seeds and pulse until evenly distributed. Scoop the mixture by teaspoonfuls and roll into balls. Refrigerate (or freeze) 20 minutes or more to allow the mixture to firm up a bit. (If you can’t wait to dig in, they’re still delicious right away, but they will be fairly soft). Makes 4-5 balls.
ACD variation: use stevia instead of other sweetener and be sure the vanilla is alcohol-free.
Chia “Tapioca” Pudding
[This is carob, but for a chocolate variation of the pudding, use chocolate almond, soy, hemp or other milk]
As I mentioned in a previous post, this is one of my favorite treats, even when I’m not following the ACD. This version boasts carob, cinnamon, and a touch of stevia. If you’re feeling adventurous, add a teaspoon or two of ground flax seeds to the mix as well. (You wacky dessert-lover, you!)
Raw Key Lime Tarts
adapted from Dr. Ben Kim
I was amazed to discover that this recipe, which I’ve been eyeing for almost a year now, is actually more or less acceptable for the ACD! A few minor adjustments, and the HH and I were both able to enjoy these lovely tarts (pictured above is the date-sweetened crust). You could also make the filling on its own and spoon it up as a pudding. As a bonus, this is a raw dessert. You don’t want to overindulge, however, as it does contain quite a hit of fat in each serving.
Crust:
1-1/2 cups (360 ml) shredded, dried unsweetened coconut
3/4 cup (80-90 g) dry, raw macadamia nuts, hazelnuts, walnuts, or a combination
1/4 tsp (1 ml) fine sea salt, optional
1/2 cup (120 ml) pitted dry medjool dates, chopped (see note)
Filling:
3/4 cup (180 ml) chopped just-ripe avocado flesh (1-2 avocados)
3-4 Tbsp (45-60 ml) freshly squeezed lime juice
1/4 cup (60 ml) agave nectar, light or dark
2 tsp (10 ml) finely ground chia seeds, optional (but the filling is more runny without it)
lime zest or kiwi slices for garnish
Lightly grease 5 individual tart pans, or line with parchment rounds (I use 3″ or 7.5 cm pans with removable bottoms). If your pans don’t have removable bottoms, it’s worth it to line them with parchment paper rounds, as the crust will stick otherwise. Set aside.
In the bowl of a food processor, process the coconut, nuts, and sea salt until the mixture resembles a coarse meal. Add the dates and process until it comes together in a “dough” (it’s ready when the mixture sticks together if pinched between your fingers and thumb). Press the “dough” evenly along the bottom and up the sides of the tart pans.
If you’ve scraped the processor bowl fairly clean, there’s no need to wash it for this step. In the same processor, blend the avocado, lime juice, agave and chia and blend until very smooth. Spoon the mixture evenly into the crusts and smooth the top.
Freeze the tarts until firm, at least 2 hours. Remove from the freezer 10-15 minutes before serving, garnish with zest or fresh fruit, and enjoy. Makes 5 tarts.
ACD Variation: Instead of the dates, use 2-3 Tbsp (30-45 ml) smooth almond, cashew or macadamia butter to help the dough adhere. Or omit the crust and just eat the filling! For the filling, use stevia to taste in place of the agave.
**Every source you read about the ACD says that, as long as you stick to the plan, your sugar cravings will disappear in 3-4 days. Excuse me while I guffaw. I’m well in to Week Five, and sugar is calling to me just as loudly and insistently as ever.
PS. To read about a real dessert recipe by yours truly, flip open the May/June issue of Clean Eating Magazine for my second Happy Endings recipe!
OTHER ACD-FRIENDLY DESSERTS on Diet, Dessert and Dogs:
Last Year at this Time: Nut Roast Extraordinaire
© 2009 Diet, Dessert and Dogs
The close friendship between my buddy Sterlin and me was soldered back in high school, when we first discovered that we were the only two girls in the entire school who had never had a boyfriend (well, I guess there was “BB,” too, but we figured that sleeping with the entire senior class had to count for something).
This revelation prompted an immediate sense of community between us, after which we spent endless hours (in the way that only teenagers can) on the telephone, musing about why we didn’t have a boyfriend, how much we wished we could have a boyfriend, what we would do if we ever got a boyfriend, and what it was other girls like BB had that we didn’t, allowing them to seemingly conjure streams of drooling boys trailing behind them like empty cans tied to a “Just Married” car bumper. Entirely unjustly, we thought, these girls enjoyed a surfeit of boyfriends, while we had to make do with an unrequited crush on our French teacher, Mr. Krauser.
But then, we discovered historical romance novels, and our focus shifted. You know the ones: innocent, nubile, yet spunky lass is swept away (usually literally) by swaggering, swarthy, self-assured rake with a (very well hidden) heart of gold. Over time, he wins her devotion, while she tames his savage nature. Well, we were spunky, weren’t we? Sterlin and I began to daydream, starry-eyed, about meeting a similar hero (even though we never fully understood exactly what a “rake” was) and riding off into the sunset, where he’d unravel the secrets of our nascent womanhood and we would charm his wild heart.
In the books, at least, we could get close to the most desirable of men. For some reason, these novels (at least, the ones I remember) all sported titles pairing two nouns, representing male and female: there was The Wolf and the Dove, and The Flame and The Flower (both Kathleen E. Woodiwiss masterworks) or perhaps The Raven and The Rose or The Pirate and the Pagan (both by Virginia Henley). And let’s not forget my favorite, The French Teacher and the Girl with Braces and Long Hair Parted in the Middle Who Liked to Bake (okay, my memory may be a bit fuzzy on that one–high school was a long time ago!).
Well, given our combined paucity of feminine wiles flirting ability lacy lingerie boyfriend-attracting attributes, we eventually decided to woo our guys with food (the way to a man’s heart, and all that). So Sterlin developed Date Pasta as her staple, while I attempted to perfect an ideal chocolate cheesecake, or brownie, or even muffin (since, you know, I had high hopes of my imaginary beau staying for breakfast).
Those erstwhile romantic efforts came back to me in a flash last week after I’d been browsing through some old cookbooks. Previously, I’d had a little email exchange with Lisa (Show Me Vegan) about buying or keeping cookbooks we no longer really use, or those that contain only a smattering of recipes still relevant to our newly acquired dietary habits.
One such tome in my collection is called The Breakfast Book, by Diana Terry (and though I’ve owned this book since the 1980s, I never realized until today that it was published in Australia–which, I may have mentioned, is the land of my dreams, with its picturesque vistas, lush wilderness, stunning cities, enviable weather, and dashing, rakish Aussie gentelmen–all of whom just happen to speak with that sexy Australian accent).
Ah, yes, well. Pardon me: back to the book. Terry offers a sample menu for a brunch with a decidedly orange theme. The lucky boyfriend guest is treated to Champagne with Grand Marnier, Scrambled Eggs with Wholemeal Brioches, Fresh Fruit with Ricotta-Orange Dip, and Viennese-Style Coffee. Of course, none of the recipes would suit me in its present form, but that certainly didn’t stop this spunky gal.
After reading about the citrus-suffused eggs that were then gingerly ladled over a split brioche, its top placed rakishly askew, I asked myself: “Who said tofu scrambles should be savory, anyway? Why not sweet? And why must they always be one shade shy of neon yellow? And couldn’t my own, homemade, biscuits stand in for a brioche? And just what does “rakishly” actually mean, anyway?”
So I created this scramble, which is slightly sweet and not too yellow. And it’s very creamy. And it has orange zest and juice in it. And you ladle it gingerly over the bottom of a carob and raisin biscuit, the top of which is placed rakishly askew over it.
And may I just say–I ended up loving this dish. In fact, our affair bordered on the torrid. Who needs a boyfriend? I’d rather eat this*. But if you’re feeling generous, go ahead and share it with your wolf, or your flame, or your rake.
[PS. Giveaway, as promised, will be announced in my next post--stay tuned!]
*Okay, not really. If I had to choose between a sweet tofu scramble and my sweet HH, of course the HH would win out. But just barely.
Sweet Scramble with Carob-Raisin Biscuits
based on an idea in The Breakfast Book by Diana Terry
This dish makes a lovely first course for a brunch, and looks fairly impressive, too. If your biscuits are not the rakish kind, then just serve them in a basket with jams and spreads alongside the scramble. Add a crisp, green salad, for a full meal.
1 small onion, chopped fine
2 Tbsp. (30 ml.) extra virgin olive oil, preferably organic
1/4 cup plus 2 Tbsp. (90 ml.) natural smooth almond butter
2 Tbsp. (30 ml.) tahini (sesame seed paste)
1/4 tsp. (1 ml.) turmeric
2 Tbsp. (30 ml.) nutritional yeast
1/8 tsp. fine sea salt
zest of one large orange, preferably organic
juice of one large orange (about 1/3 cup or 80 ml.)
1 Tbsp. (15 ml.) pure maple syrup
1/4 cup (60 ml.) water
1/4 cup (60 ml.) fresh parsley, chopped fine
1 block (about 400 g.) firm or extra-firm tofu (the kind in its own plastic wrapper, not in a tub filled with water)
4-6 biscuits, warm (you can use my recipe, below, or another one)
In a large frypan, heat the oil over medium heat. Add the onion and sauté over medium-low heat, stirring often, until onions soften and begin to caramelize, 10-15 minutes.
While the onions cook, combine the almond butter, tahini, turmeric, nutritional yeast, sea salt, zest, juice, maple syrup and water in a small bowl. Whisk to create a creamy sauce.
Rinse the tofu and crumble it into scrambled-egg-like bits, or dice into small cubes. (If you have time, you can press it first to remove some of the moisture, but this isn’t necessary).
Once the onions are cooked, pour the sauce into the pan and top with the tofu. Stir to coat all the tofu bits with sauce. Add the parsley and stir it into the mixture. Reduce heat to low, cover and cook until heated through, 3-5 minutes.
Cut the biscuits in half and place the bottoms on single-serving plates. Spoon a generous serving of the tofu over the bottom and cover each with the tops, at–you guessed it–a rakish angle. Makes 4-6 servings.
Carob and Raisin Biscuits
1/4 cup plus 2 Tbsp. (90 ml.) plain or vanilla soy or almond milk
2 Tbsp. (30 ml.) extra virgin olive oil, plus more for brushing tops
1/2 tsp. (2.5 ml.) apple cider vinegar
1 tsp. (5 ml.) Sucanat or other unrefined evaporated cane juice
1/3 cup (35 g.) raisins
1/2 cup (70 g.) whole spelt flour
1/4 cup (35 g.) light spelt flour
1/4 cup (35 g.) carob powder
1 tsp. (5 ml.) cinnamon
2 tsp. (10 ml.) baking powder
1/4 tsp. (1 ml.) fine sea salt
Preheat oven to 425F (220C). Line a cookie sheet with parchment paper, or spray with nonstick spray.
In a small bowl, whisk together the soymilk, oil, vinegar and Sucanat. Add the raisins and stir to coat them with the liquid mixture; set aside.
In a medium bowl, sift together the flours, carob powder, cinnamon, baking powder and salt. Pour the wet mixture over the dry and stir just until the mixture comes together in a soft dough.
Using a large ice cream scoop or 1/3 cup measuring cup, scoop the dough onto the cookie sheet 2 inches (5 cm.) apart. Wet your palms and flatten each biscuit slightly.
Bake in preheated oven for 10 minutes, then remove the pan and brush the tops of the biscuits with more olive oil. Rotate the pan and bake another 5-10 minutes, until the biscuits are well browned and dry. Allow to cool about 5 minutes before removing to a rack to cool completely. Makes 4-5 biscuits. May be frozen.
Last Year at this Time: Raw Almond-Veggie Pâté
© 2009 Diet, Dessert and Dogs
Thanks, everyone, for all your wonderfully supportive and encouraging comments about the osteopenia diagnosis. I’ve been boning up on the topic (sorry-ouch) and have some great recipe ideas to share in the next while (and even one today). I’ll also get to my responses asap. . . sorry I’ve fallen behind a bit!
Last week, out of nowhere, I made a monumental resolution. Flushed with excitement, I rushed home from work and announced to the HH, ”I have a great idea. I think we should be more spontaneous from now on.”
He appeared flummoxed (this happens all too often when I make my pronouncements, it seems). ”Okay, so now we’re making plans to be spontaneous?”
Hmmn. I SO hate it when he’s right.
“Well, how about this, smarty pants?” I countered. ”I went grocery shopping today and I spontaneously bought these overripe tomatoes on sale, even though I had no specific plans to cook anything with them.” Touché!
“Oh, well, then, that settles it,” he capitulated. “You’ve convinced me. Okay, let’s go to Paris for dinner!’
Foiled again. But did he have to look so darned smug about it?
Well, this past weekend, I am proud to say, I did manage some spontaneous fun. My friend Eternal Optimist rang me late Friday afternoon with an invitation for the HH and me to attend a show at the local Yuk Yuk’s Comedy Club–to which she just happened to have free passes!
Well, without a second’s hesitation, I told her, ”Um, I’ll just have to call and check with the HH to be sure he hasn’t booked anything else. Oh, and then I’ll have to walk The Girls. Oh, and feed them. Oh, yeah, and after that, I’ll just finish cooking tonight’s dinner before I wrap up a few things for work–but hey, if I can manage to get all that done before the show tonight, then heck, YEAH! I’M THERE!” Whoo-hoo! I love this unfussy, impromptu, last-minute socializing!
Okay, I’ll concede that I may not be the most spontaneous person in the world–but with good reason. In the faraway days of (non-alcoholic) wine and roses–in other words, high school–my best friend Sterlin was sleeping over at my house one late-October weekend when my parents were out of town. As we sat, eyes transfixed on the TV (I think Dallas was on), our friends Gary and Jackie dropped in unexpectedly (how spontaneous of them!). They invited us out to the local Dunkin Donuts. It was late; we were tired; but then, they made us an offer we absolutely could not refuse:
“Okay,” Jackie challenged, “If you two come out right now as you are, the donuts and coffee are our treat. “ Had we heard correctly? TREAT? No matter that our garb at the moment was our flannel nighties; no matter that it was 11:15 PM; FREE donuts? FREE coffee? We flung a blanket round our shoulders and hopped in the car!
Once there, of course, the rules changed (these were, after all, seventeen year-old boys.) “Okay, we’ll still treat you,” Gary announced, “but you have to go in there without us and buy the donuts.” In our nighties. With a blanket wrapped around us. Would we possibly be that gullible? Well, we were, after all, seventeen year-old girls.
I’m sure you’ve guessed the end of the story. The second we exited the car–scree-eech!–they were off like–well, like two seventeen year-old boys in their father’s car. And we were left abandoned, streetlights trained on us like the spotlight at a prison lineup, at 11:30 at night, in the middle of Dunkin Donuts’ parking lot, wearing flannel nighties and a blankie.
So you see why I’m perhaps a bit spontaneity-shy these days.
Despite my adolescent trauma, I did end up joining the EO on Friday–solo, as it turned out, since the HH was felled by a major cold and didn’t feel up to it. It was actually a most enjoyable evening: the show was hilarious and I really appreciated being able to share some long overdue “Gal Time” with my buddy.
This morning, browsing through my Google Reader subscriptions, I came across this mention of Dreena Burton’s Carob Pancakes on Trust My Intuition’s blog. The description of these was so enticing that I decided–entirely extemporaneously!–to whip up a batch of my own devising. I vaguely remembered learning in nutrition school that carob is (surprisingly) high in calcium; so, with my newfound attraction to all things spine-supporting, I threw together a combination that was both appealing and brimming with bone building nutrients.
The resulting pancakes were extraordinarily light and fluffy, with a cakelike texture (versus the sometimes damp, heavy griddle cakes you’re served in restaurants). Carob on its own is slightly sweet, so you may not feel the need for maple syrup on these; in fact, we had ours with syrup, and I could easily have omitted it (if you spread with almond butter instead, you’d be adding even MORE calcium!). The carob flavor is subtle and melds beautifully with the soft pockets of sticky, luscious date. (and don’t worry–even if your dates are stiff to begin with, the cooking process will soften them). For nutritional info, see my calculations after the recipe instructions.
I adored these pancakes. Made with carob, they were even safe for The Girls to taste a bite or two. (“We loved those pancakes, Mum! Let’s have pancakes every day!”) Unfortunately, the poor HH couldn’t really taste these at all, since his congested sinuses have dampened his sense of smell. (“Sorry Dad’s sick–but since he didn’t like them, can we eat his, then?”)
I may not be having dinner in Paris any time soon, but here in Toronto, these made one very delicious–and spontaneous–breakfast. One that would beat Dunkin Donuts, any day.
Carob and Date Pancakes
Feel free to change the fruits in these cakes if you prefer something else. Next time, I’ll likely make these with chopped prunes, as I’ve been told they’re also good for improving bone health (thanks, Andrea!) P.S. When I said these are light and fluffy, I meant it–that’s only 3 pancakes in the photo, above!
1-3/4 cups plain or vanilla soy milk
2 Tbsp. (30 ml.) ground flax seeds
2 tsp. apple cider vinegar
1/4 c. (60 ml.) sunflower oil or other light-tasting oil
2 Tbsp. (30 ml.) pure maple syrup
2/3 cup (165 ml.) chopped dates
2 cups (280 g.) whole spelt flour
3 Tbsp. (45 ml.) carob flour or powder
1 Tbsp. (30 ml.) baking powder
1/2 tsp. (2.5 ml.) baking soda
1/4 tsp. (1.5 ml.) sea salt
1/4 tsp. (1.5 ml.) ground cardamon, optional
chopped pecans, for garnish
In a small bowl, combine the soymilk, flax seeds, vinegar, oil, maple syrup and chopped dates. Set aside while you measue the dry ingredients, or at least 2 minutes.
In a large bowl, sift the flour, carob powder, baking powder, soda, salt, and cardamon, if using. (Note: even if you don’t normally sift your flour, you should sift the carob powder, as it tends to clump up in the batter otherwise, leaving little lumps of carob).
Pour the wet mixture over the dry and mix well. It may seem a bit thin; this is as it should be.
Heat a frypan over medium heat; spray with olive oil or nonstick spray. Using a 1/4 cup (60 ml.) measuring cup or an ice-cream scoop, scopp the batter (taking care to include a few bits of date in each cupful) and pour onto hot pan. Spread a little with the back of the scoop to create an even thickness.
Cook the pancakes until bubble break on the surface and the outside edge is dry and just beginning to brown (3-4 minutes). Flip and cook the other side 2-3 more minutes. Repeat until all the batter is used. Makes about 12 pancakes. Garnish with chopped pecans just before serving, if desired. These may be frozen.
NUTRIENT ANALYSIS: [Note: I used this program to determine the nutrient content (does anyone know of a better one?). Since it doesn't have spelt flour OR enriched soymilk as options, these numbers used whole wheat flour and plain soymilk; the calcium--and most other nutrients--will increase if you calculate with spelt and enriched milk.]
Per serving of 2 pancakes: Calories: 330; Protein: 8 grams; Fiber: 9 grams; Calcium: 215 mg.
[This recipe will also appear in my upcoming cookbook, Sweet Freedom, along with more than 100 others, most of which are not featured on this blog. For more information, check the "Cookbook" button at right, or visit the cookbook blog.]
Both our dogs contain a generous sprinkling of Border Collie, a breed known for its patience. As a working breed, BCs were meant to guard sheep all day; and since sheep are not exactly what you’d call wild and crazy guys, the BCs must be willing to sit still for a very long time. Moreover, they exhibit what’s known as the ”Border Collie Stare”–that steely gaze that bores right through you and makes even the most obstreperous mutton acquiesce to their wishes.
I’ve been the object of that stare, more times than I can tell you. You see, the house we live in is an ”open concept” design, so the living room opens on to the kitchen, which opens on to the rest of the house. After many hours of sweat (mine) and a lot of practise (theirs), I’ve trained The Girls to ”stay out of the kitchen” on command. Basically, this means they are not allowed to put paws to tile (but wood or carpet–the floor coverings of the living room–are acceptable) while I’m cooking.
Chaser learned fairly quickly by emulating Elsie that, if Mum’s cooking, it’s time to “take up the position.” Situated at the border between living room and kitchen, they are willing to lie for hours–literally–until I finally finish my culinary experiments and reward them with a morsel of whatever I’m cooking, or a treat, depending on what’s in my pot or pan (no chocolate or onions, obviously, for them). Now, that’s what I call patience.
And what has all this talk of breeds and patience to do with food? Well, when I started my Week of Chocolate Asceticism, I knew it would take no time before I craved something sweet and soothing. And since I’ve also vowed to avoid added sweeteners–or pretty much anything baked or sweet–my options are severely limited. But then I remembered: Raw Pudding! Cashews and carob and dates–oh, my!! And for this recipe, despite its matchless simplicity (only 3 ingredients), patience is definitely required. The Girls, however, never mind waiting for this one. (“Oooh, Mum, is this that date and carob thing you make?? We love that thing!! Can we have some?? When will it be ready? Now? WHEN???”)
Even though my One True Love will always be chocolate, I am a big fan of carob as well. And I have nothing but admiration for fellow bloggers like Deb at Altered Plates and Veggie Girl, who regularly choose to bake with carob instead of chocolate. In fact, carob even made a chance appearance this week over at another blog, Have Cake, Will Travel. So I felt it only fitting that I grace the blog with Raw Carob Cashew Pudding. (“Oh, it IS that carob-date thing you make! Is it ready yet, Mum? Can we have some? When??”).
I was first introduced to carob years ago when I was a Teaching Assistant, at a university English Department party. Another one of the TAs, a quintessential Child of the ’60s, brought along two hippy-dippy dishes, quinoa salad and brownies made with carob. She was one of those graceful, ethereal women who seems to glide effortlessly just above the ground as she moves, skirts undulating softly behind her (quite a feat, actually, since she was wearing a miniskirt, as I recall).
Ms. Flower Child also spoke with the lilting, velvety voice of FM radio, the kind of voice that causes you to crane your neck and focus intently on her lips so you won’t have to repeat, ”Pardon?” after every sentence she utters. So when I asked about the recipe for the brownies, and what was in them, I never quite caught the entire answer. All I knew was that they tasted good, and I liked this newfangled ingredient, and I’d be using it again.
I ate quite a bit of carob over a two-year span several years ago, when I followed an ultra-strict, sweetener and fruit-restricted diet. I discovered that carob is naturally sweet (it’s also low in fat and surprisingly high in calcium). At a local organic grocery store, I happened upon whole, dried carob pods. Resembling brown pea pods, they conceal diamond-hard (inedible) carob seeds inside. But if you gently warm the whole pods in the oven for about 5 minutes, they soften, become pliant and chewy, almost like fruit leather. Delicious!
So, back to the pudding (see, I told you you’d need patience for this recipe). This is actually a variation on a simple cashew cream,  a vegan cream substitute that’s perfect over pies, cookies, fruit, or other sweets. I’ve taken the concept just a step further, using raw cashews (which produce a creamier product) as well as dates for sweetness, carob, and optional vanilla. Three main ingredients–four if you add the vanilla–and the result is so rich and creamy, you’d swear it took hours to make. (Oh, wait. It sort of does take hours to make–but only the soaking part).
Oh, and The Girls like it, too. (“Okay, so does that mean we can have some now? Can we? How about now? MUM??”)
Raw Carob-Cashew Pudding or Mousse
The hardest part of this recipe is having enough patience to blend the mixture thoroughly, until it’s sufficiently smooth and creamy. When I’m feel that gnawing impulse for something sweet, I’m tempted to dig in early, but I’m always sorry if I do. So don’t skimp on the blender time with this recipe–you’ll be rewarded with a truly rich and celestial pudding.
1 cup raw cashews, soaked in room-temperature water overnight (if soaking for more than 10 hours, place in the refrigerator)
12-14 dried dates, soaked in room temperature water overnight (if soaking for more than 10 hours, place in the refrigerator)
2 tsp. carob powder
water or soymilk, as needed
1 tsp. pure vanilla extract, optional
After the nuts and dates have soaked for at least 6 hours, drain the nuts but not the dates. Pour the cashews, dates and soaking water, and carob into a blender. Blend over low speed until combined.
If the mixture seems too thick to blend, you can either blend smaller batches or add more liquid, a small amount at a time, to encourage the mixture to whirl round. Stop every few seconds and scrape down the sides, then blend again, continuing to blend at progressively higher speeds, until you have a perfectly smooth and creamy pudding. This may take 5-10 minutes. Unfortunately, a food processor isn’t going to get the mixture quite smooth enough, so you’re just going to have to wait.
Once smooth, add vanilla if desired and whir just to blend. Makes 2-4 servings, depending on your self restraint. Any leftovers can keep, refrigerated, up to 3 days (it will thicken more once kept in the fridge).
[The Girls, finally rewarded for their patience.]
WOCA Update: Well, it appears the crisis has passed, and I am happy to say that I haven’t succumbed to the chocolate cravings. Despite my (attempt at a ) humorous spin on this issue, I’d like to clarify: I truly believe that chocolate addiction can be just as tenacious as addiction to cigarettes or heroin (actually, I once read that cigarettes are MORE addictive than heroin!–but that has nothing to do with chocolate). So even though I joke about it, I really do consider this to be a very serious problem, and one that far too many people have trouble dealing with.
That said, I want to send out a heartfelt THANK YOU to everyone who left words of support or encouragement here–it really does help! And knowing that I’ll have to write about it on the blog (well, okay, technically I don’t HAVE to, but I would) if I slip has actually kept me on the WOCA straight and narrow these past few days. Bloggers are awesome!
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