[Hearty, slurpy, stick-to-your-ribs Lentil and Almond Tagine]
Up until last month, the only tagine I had ever eaten were this one ** or one at a small Middle Eastern restaurant that the HH and I went to in the early days of our relationship. But then I was contacted by the lovely Martine from Robert Rose publishers, wondering if I’d like to review Pat Crocker’s latest oeuvre, 150 Best Tagine Recipes, and the amazing world of tagines opened up for me.
If you’ve never heard of tagines, you’re in for a treat. The word tagine refers both to the Moroccan clay pot used for slow-cooking a meal or side dish, and also the very meal or side dish that results (don’t you just love the efficiency of those Moroccans?). The (edible) tagine is a thick, rich, slowly-simmered kind of stew that can contain almost any ingredients you fancy, from meat (um, nope) to poultry (nada) to seafood (nuh-uh) to legumes (getting warmer) and all manner of vegetables (jackpot!). It’s also always deeply spiced with a mixture of aromatic blends with African influences. . . Think of it, as Jamie Oliver does, as “stew with attitude.”
At first, I was a little concerned that (given the traditional tagine ingredients) I wouldn’t find much in the book I could cook. But I was assured that the vegetable chapter would provide me with ample choice.
Turns out that was only partly true. There are 16 vegetable tagine recipes in the book; however, considering that there are also full chapters devoted to each of poultry, lamb, beef, and fish/seafood, I’m not sure I’d purchase the book if I were simply browsing in a bookstore looking for a new vegan cookbook. After all, there are so many other wonderful vegan cookbooks on the market right now (in fact, my next book review is going to focus on one of them!). That said, however, the book also contains quite a few recipes for salad and sides, dips and other finger foods as well as beverages and sweets; and it has tons to offer for gluten-free eaters, as tagines are naturally gluten free.
Chapter topics move from a general introduction to a detailed explanation of the concept of tagine cooking, its history and traditional equipment used, to the evolution of the modern (and stovetop) tagine. Crocker also covers information about traditional spices and seasonings used, common ingredients, and traditional spice blends (for which she includes recipes).
Because I don’t own a traditional tagine, I opted to cook the first recipe I sampled using the stovetop method described in the book (basically cooking the ingredients in a large pot with a lid). While it worked just fine, I wondered if I were somehow missing out on the true intent of the recipes, as the cooking time for stovetop preparation was under 30 minutes, when true tagine cooking can take hours. So, for my second attempt, I popped the ingredients into a casserole and baked at a leisurely pace. The result was spectacular: flavors melded beautifully, spices developed their full potential, chunks of veggies caramelized and exuded natural juices to season the entire stew.
When you make these recipes at home, I’d recommend baking in the oven rather than cooking on the stovetop if you have the time (unless you own a stovetop tagine, of course).
And so, on to the recipes!
The first recipe I tried was Lentil and Almond Tagine (see top photo), an aromatic mix of red peppers, lentils, tomatoes and toasted almonds. Both the HH and I loved the Bahrat Spice blend that was included (recipe from the book) and the hearty mix of toothsome lentils with soft, sweet squash.
Next up was the Eggplant and Lentil Tagine, which I decided to bake in the oven to reproduce more of an authentic tagine effect. I used store-bought garam masala for this spice mix (one of the suggested options) and while it was delicious, both the HH and I thought the casserole could have used even more spice.
[Subtly spiced Eggplant and Lentil Tagine]
Finally, I tried out a side-dish tagine, which may actually have been my favorite of the three. As you may know, I already love beets; but this is one dish that anyone can enjoy. As the headnote to the recipe states: “Slightly sweet, this colorful side dish tagine is often enjoyed by ardent beet haters.” That’s quite a confident statement, and one with which I’d concur! The spiced, sweet-and-sour broth is a perfect medium for the delectable roots. This tagine also offers the surprise tartness of green apples (which, by the time I snapped the picture, had absorbed the vibrant fuschia of the beets). And it even included some sliced fennel–the only way I’ve ever loved that veggie!
[My favorite, Beet Tagine--it will make a convert of you!]
Want to Try Tagines? Win a Copy for Yourself!
If you’re already a fan of tagines or just curious to give them a try, the kind folks at Robert Rose are offering a free copy to a DDD reader!
How to Enter: Entering the giveaway couldn’t be easier: just leave a comment here telling me whether you’ve ever tried a tagine (and if so, how you liked it) OR what about a tagine appeals to you.
Second and subsequent entries: you can gain extra entries by subscribing to this blog, following DDD on Facebook, following me on twitter, posting about this on your own blog or Facebook page, tweeting about it (be sure to include @rickiheller in the tweet so I see it), or checking out the Pat Crocker page from Robert Rose and telling me which of her other books you think you’d enjoy.
For each additional entry, please be sure to come back here and leave a comment telling me you did so!
The giveaway will run until midnight my time this Wednesday, November 30th. I’ll announce the winners later in the week. Open to anyone in North America (with huge apologies to my international readers!).
To get you in the mood, here’s a recipe from the book (which you can enjoy wherever you are).
A great stew for a winter’s evening, the combination of lentils, sweet potato and peppers in a rich and spicy tomato sauce is sure to warm you against the season’s chill!
1 fresh hot chile pepper, chopped (I used jalapeno)
1/2 red bell pepper, chopped
1 Tbsp (15 ml) sweet paprika
2 tsp (10 ml) Bahrat Spice Blend (see below)
1 cup yellow, red or brown lentils, rinsed (I used brown)
1 can (19 oz/540 ml) diced tomatoes, with juice
2 cups (500 ml) diced pumpkin or squash (I used butternut squash)
1/4 cup (60 ml) ground almonds
2 cups (500 ml) shredded swiss chard (I included stems)
1/2 cup (125 ml) toasted whole almonds
In the bottom of a flameproof tagine (or dutch oven), heat oil over medium heat. Add onions, chile pepper, bell pepper, paprika and spice blend and cook, stirring, for 5 minutes. [Note: I found the mixture really stuck to the bottom of the pan this way; I deglazed with a splash of vegetable broth.] Add lentils and cook, stirring for 2 minutes. Add tomatoes with juice and bring to a boil.
Cover with tagine lid, reduce heat to low and simmer for 20 minutes or until lentils are tender. Add pumpkin and ground almonds, replace lid and simmer for 15 minutes. Stir in Swiss chard, replace lid and simmer for 5 minutes or until greens are wilted and pumpkin is tender. Garnish with whole almonds.
Makes 4 servings. May be frozen.
Bahrat Spice Blend:
2 Tbsp (30 ml) coriander seeds
4 tsp (20 ml) cumin seeds
1 piece (1 inch/2.5 cm) cinnamon, crushed
5 whole cloves
1/2 tsp (2.5 ml) cardomom seeds
2 Tbsp (30 ml) paprika
1 tsp ground sumac, optional (I left it out)
1/2 tsp (2.5 ml) ground nutmeg
In the bottom of a small tagine or frypan, combine the coriander, cumin, cinnamon, cloves and cardamom. Toast over medium heat, stirring frequently, for 3 to 4 minutes or until lightly colored and fragrant. Remove from diret heat just as the seeds pop; do not let the spices smoke and burn.
In a mortar and pestle or electric grinder, pound or grind the toasted spices until coarse or finely ground. Transfer to a bowl and stir in the paprika, sumac (if using) and nutmeg.
Store in an airtight (preferably dark) glass jar with lid in a cool place for up to 3 months. Makes 1/4 cup (60 ml).
**Thanks to Johanna for reminding me about the olive-quinoa one! Since I can’t eat most of the ingredients in it any more, I must have wiped it from my memory.
Last Year at this Time: Borscht to Beet Stress (gluten free; ACD All Stages)
[You have blown me away with all your responses to my call for recipe testers--thanks to everyone who sent emails! I'll be taking names/email addresses until early next week, so if you're interested, please send an email to dietdessertdogsATgmailDOTcom with the subject line, "BREAKFAST TESTER." I'll get back to everyone later in the week!]
As I mentioned in my last post, the HH and I munched on some eggplant “bacon” with our Christmas Day brunch pancakes. Yep, another veggie-based faux meat from DDD! First it was beet pepperoni (or, as River dubbed it, “beetaroni”); then cauliflower meat crumbles, and now, bacon. What’s up with that?
I suppose it’s kind of ironic that the daughter of a butcher doesn’t eat meat. And isn’t it ironic that, considering I don’t eat meat, I have so many faux meats on this blog? It’s like I’m destined to create vegan counterparts to the items my dad sold in his work life. Ironic! It’s like my genetic makeup has preordained that my kitchen adventures would be intertwined with meats of some sort or another. It’s like–
It’s like rain, on your wedding day. A free ride, when you’ve already paid. It’s the good advice that you just didn’t take. . . and who would’ve thought–
(Oh, sorry, a different kind of irony, there. And hey, congrats on the new arrival, Ms. M)–
–It figures.
Maybe it’s the fact that at almost every meal, the HH whines about the lack of meat. Maybe it’s that our society has ingrained the concept of a savory, smoky, succulent serving of food alongside every grain, breakfast item or mashed tuber. Maybe it’s my competitive streak and I’m attempting to out-Bourdain Bourdain.
Or, maybe, I just like playing with my veggies.
Whatever the reason, I knew I had to try this as soon as I read about eggplant bacon in my new cookbook, Raw Food for Everyone by Alissa Cohen. Cohen’s version adds but 3 ingredients to the eggplant (liquid aminos, agave and cayenne) and is dehydrated for 12-15 hours. I wanted more complexity to enhance the naturally meaty taste and texture of eggplant. I knew I’d be too impatient to wait the full dehydrator time (even though my oven has a digital display that can be set at 115F) and so I just baked the strips in the oven at 325F. It took a while but in the end, I had crispy, crunchy “bacon.”
These strips were a perfect accompaniment to the light, fluffy pancakes and sweet plum sauce at our brunch. The HH enjoyed them just as much as I did, in fact, and ended up eating more than half the batch. Rather ironic, I’d say.
And in the “I-Am-So-Excited-I-Am-Doing-a-Happy-Dance-Right-Here-at-My-Computer” Department: DDD has just been named a finalist in the Canadian Food Blog Awards! You can check out all the finalists here. And thank you, all, once again for nominating my blog for the award, and for reading! You are the BEST!
Eggplant “Bacon” (suitable for ACD Stage 1 and beyond)
Diet, Dessert and Dogs (http://dietdessertndogs.com)
These strips would work really well on a pizza or other savory dish (such as an “ELT” sandwich–yum!). The slow-cook method allows the strips to dry out just enough that they retain a bit of chewiness in the center and crisp up on the edges. If you’ve got more time, try cooking them longer, but at an even lower temperature to maintain an even crispness throughout.
1 medium eggplant, peeled and then cut in rectangular strips about 1/8″ (3 mm) thick (cut them the full length of the eggplant)
1/4 tsp (1 ml) garlic powder (be sure it’s not garlic salt, or the strips will be mega-salty!)
5-10 drops stevia liquid, to your taste
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
1/4 cup (60 ml) water
1 Tbsp (15 ml) minced red onion (or grate it on the smallest holes of a box grater)
Preheat oven to 325F (165C). Line a rimmed cookie sheet with parchment.
In a square glass pan, mix together the Bragg’s, paprika, garlic powder, stevia, oil, water and onion; whisk well to create a marinade. Lay the strips in the marinade, turning each one over once to coat on both sides. Allow to sit at least 20 minutes or up to an hour, turning the stips over once or twice.
Remove the strips from the marinade (you will have some liquid left in the pan–hold on to it for later) and lay them in a single layer on the parchment. Bake for 25 minutes, then remove from pan and brush with any extra marinade. Return to the oven for another 25 minutes; remove from the pan, turn the strips over, and brush with any leftover marinade (you will have enough marinade for 3-4 brushings).
Repeat the cycle once more (a total of 25-50 more minutes), watching the strips carefully so that they become crisp and browned without burning. If some of the strips begin to brown too much, remove them from the cookie sheet and continue to bake the others until they are all ready. (Note: the crinkly appearance of the “bacon” in my photo is the result of baking on the parchment after it became wet from the marinade and crinkled that way–it was just lucky those ridges happen to resemble actual bacon!). Makes 2-3 servings. Best eaten immediately.
With all of my 175 students’ assignments, exams and final marks finally submitted–I am now officially on holidays until 2011–whoo hoo! That makes me one very celebratory gal. Par-tay, I say!
And how about having everything all ready to start cooking my big holiday meal?
Um, no. (Insert sheepish expression here).
“Mum, did you say, ‘sheep?’ I’m half border collie, you know. And just being off-leash at the trail is enough of a party for me!”
In an ideal world, I would not only know exactly which dishes I’m cooking, but would have prepared an entire rehearsal Christmas dinner already, expressly for the purpose of photographing and writing about it for this blog (excuse me while I guffaw).
For the past two years, the HH and I have shared an Indian feast at Christmastime with the CFO, who’s made the trek from Montreal. The CFO isn’t able to join us this year, and I have a feeling that the multi-course Indian buffet will also make itself scarce, at least for this year.
I do have a couple of great ideas for potential dishes I’ve been wanting to try (and about which I’ll post, post-holidays.) But what with the HH’s accident; frenzied shopping for a new car; a fire at the campus where I teach resulting in only TWO days to mark all my students’ exams and submit them; a last-minute invitation to appear on a local daytime TV show (which happened this very morning)–I haven’t yet decided exactly what we’ll be eating at the festive table. Throw in a couple of doctor’s appointments, a visit to the vet, a haircut and typical holiday-time social activities, and there has been precious little time to cook.
If you’re like me and still thinking about what to prepare, I thought I’d share this list of some of my favorite holiday-worthy recipes (many of these are not yet listed in the Recipe Index–updating it is one of my new year’s projects!).
All are ACD-friendly recipes (ie, gluten free, sugar free, dairy free, egg free, low glycemic) unless otherwise specified.
And to everyone who’s celebrating this time of year: have a wonderful holiday season!
Remember that first blush of new love, those early days when you were still keen to learn every little thing about your sweetheart? A casual glance around the back yard revealed the emerald hue of the grass, the red of the tomato plants, the coral of the peonies all mysteriously so much sharper and more intense, as if your world had suddenly graduated to HD. The woman at the A & P checkout was actually friendly for once, even smiling when she returned your change. Even your office cubicle, previously no more than a cramped, beige, barren receptacle, seemed to brighten a little, become a source of personal pride and production.
Ah, the unblemished enthusiasm of a new relationship, when you were still willing to do almost anything to please your partner. You want to go see the movie 10,000 BC? Sure, I’d love to, I’ve always been a huge fan of big game hunting! There’s an exhibit at the Science Center on “The Demographics of Star Trek: From Vulcan to Romulin and Beyond”? Well, count me in, I’m just fascinated by the mating habits of those pointy-eared dudes! Can we spend the weekend at my buddy Alfie’s helping him rebuild his 1972 Corvette engine? You betcha! Grease and metal–two of my favorite things!
In those early days, you would never dream of facing your beloved without having showered, shaved, or styled your hair. Mascara was meticulously applied; earrings carefully chosen to complement the pattern of your (new) skirt. And forays to Victoria’s Secret became a regular occurrence, so you could invest in frilly unmentionables you likely would never have glanced at otherwise (though I’m sorry, I could just never get behind the thong craze. Or get it behind me, either, for that matter).
Eventually, of course, you both relax and become accustomed to being together. Really, why bother with contacts the minute you leap out of bed, if you’re just reading the paper in your flannel robe at the kitchen table sipping coffee? And this old Counting Crows T-shirt is so much more comfy than those slippery, frilly babydolls, isn’t it? And let’s face it, cotton briefs just feel better under jeans. It’s the weekend–does it really matter if you walk the dogs in sweats and runners, or if you postpone that shower until after you’ve finished your gardening? You’re just going to sweat again, anyway.
Well, during those first starry-eyed few months of our relationship, before we both abandoned the faςade for good, the HH was still making an attempt to impress me. Um, let me rephrase that; it was probably more like during the first month or so that the HH was occasionally trying to impress me. Okay, maybe not a whole month. All right, fine; it was only once. But that one time was very impressive.
You see, the HH’s notion of “impressing me,” like his notion of everything else, was atypical. He isn’t one for flowers (which he has bought for me a total of two times in our 13 years together); or for giving me chocolates (twice); or jewelry (once). No, the HH’s concept of “how to impress a gal” was to cook for me. And, also characteristic of the HH, he went all out, planning a four-course dinner for me–and six guests.
I won’t get into the details, but suffice it to say that the “only” place he could buy his meat (this was during my physician-ordered “return to meat” phase, during my first candida cleanse; I’m smarter now) was the most expensive market in the city, and since he didn’t own any kitchen utensils or equipment, he bought them there, too, and since the recipe required a very expensive, French, red wine, he picked that up as well, and. . . 11 hours and a full week’s paycheck later, eight of us enjoyed a massive feast and hugely successful party that carried on until the single-digit hours of the morning.
The HH has never cooked since.
For my part, I felt I had to reciprocate. Throwing dinner parties in those heady days of my “social thirties” was no hardship, but I knew the dessert had to be spectacular. I happily put together a menu and spent the weekend cooking. And while I have no recollection of the main course that evening, I do recall that this salad kicked off the festivities, and became a repeated feature at parties all that summer. (Of course I remember the dessert as well: a towering concoction that was part meringue and part genoise, its strata stuck together with alternating layers of mocha buttercream and chocolate ganache, topped with handmade chocolate lace decorations and gold dragees. It made an incredibly impressive end to the meal–and breakfast the next morning).
In addition to being aesthetically appealing with its variety of shapes and colors, the salad offers a light yet satisfying first course or side dish. As we all know, it’s the dressing that “makes” a salad, and this one is magical. The jalapeno subtext underscores the fragrant, slightly sweet tarragon, all in tandem with the vibrant colors and textures of the veggies. You could probably sub almost any vegetables of your choice (I bet green beans and beets would go nicely), so feel free to change them up as you like.
About a week ago, I stumbled across the recipe on a wayward magazine page as I was leafing through my recipe folders. After a Proustian moment of salivating reverie, I decided to recreate the salad for dinner that night, grill or no grill.
As we sat across from each other at our unadorned kitchen table (the morning’s paper still piled off to the side), munching on the mélange of grilled veggies, herbs and seeds, the HH and I were momentarily transported back to that early summer of dinner parties and getting to know each other.
“I remember this one,” the HH remarked, a dreamy smile on his face. ”This salad is terrific.” I may have even detected the hint of a long-lost gleam in his eye.
He may have been sporting a three-day stubble and ragged college-era T-shirt; I may have been still wearing my workout gear and glasses (I don’t even own contacts any more); the salad may have been more work than we’re used to these days, but it was worth it.
“Yes,” I replied, smiling at my sweetheart. “I”d say it’s very impressive.”
A great dish to make for a BBQ or buffet table. With its rainbow mix of colors and fragrant fresh herb dressing, this salad has something to please everyone.
Salad:
1 each yellow and green zucchini
1 each sweet green and red pepper, cored
1 large carrot, peeled
1 large eggplant
1/3 cup (80 ml) extra virgin olive oil, preferably organic
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1/4 tsp (1 ml) each salt and pepper
1/4 cup (60 ml) sunflower seeds, lightly toasted
Dressing:
1 Tbsp (15 ml) chopped fresh tarragon leaves
1 Tbsp (15 ml) fresh lemon juice
1 Tbsp (15 ml) balsamic vinegar (for ACD: use apple cider vinegar)
5-8 drops plain liquid stevia, to taste
2 green onions, chopped
1 small clove garlic, minced
pinch each, fine sea salt and pepper
1/4 cup (60 ml) extra virgin olive oil, preferably organic
Cut both zucchini, both peppers, carrot and eggplant lengthwise into 1/2 inch (1 cm) thick slices. In a large bowl, whisk together the oil, garlic, jalapeno, salt and pepper; add vegetables and toss to coat.
Place vegetables, in batches, on greased grill over medium heat; close lid and cook, turning occasionally, for about 10 minutes or just until tender-crisp. Let cool on cutting board and then cut into 2 x 1/2 inch (5 x 1 cm) sticks. Set aside.
Prepare dresssing: In a large bowl, combine tarragon, lemon juice, vinegar, stevia, green onion, garlic, salt and pepper; gradually whisk in oil. Add vegetables and stir to coat. Serve sprinkled with sunflower seeds. Makes 6 servings. Will keep, covered, in refrigerator up to 2 days.
[Thanks to everyone who left such sweet comments and encouragement for the hellish week of marking! (And I know I still owe some of you emails. . . coming soon!) Some of you who are students noted that you'd be doing as much work on the other side of the red pen. Whether students, parents, teachers or the lucky few whose only connection to academia is reading about it in the newspapers--hope you all survived the past crunch week or so of midterms, study week, or finals. Now get ready, 'cause there's a lengthy return post ahead--on to the food!]
[Base of rice and buckwheat; sautéed rapini and chard with onions and garlic; tahini-miso sauce; sprinkled with hemp seeds.]
I’m sure we’ve all met her (or perhaps we are her?): that woman who’s incredibly competent at dispensing affection, comfort, nurturing or support–yet seems to ignore her own emotional needs and physical well-being.
Well, I admit it, I’m as guilty as the next gal. Ten days away from the DDD home base had me reflecting often on this whole notion of self-love. Actually, that was only one among a plethora of topics on which I mused during the hiatus, which included (but was not limited to) the following:
how much I miss blogging when I’m away. I was struck by a true sense of void during this time, and it astounded me. Honestly, who are “they” who post studies about the Internet and prophecies of doom regarding how it diminishes social skills or limits interactions with other people? Seriously. In some cases, I’m in contact with blog buddies more often than my “in-person” friends (some of whom live only five minutes away). Don’t let anyone tell you that the society of bloggers isn’t a bona fide community of lively, vibrant, and very much interactive people–all of you!
how to create a tasty, grain-free breakfast pancake. I wanted something that didn’t require refined, or even whole-grain, flour–and I found it! (more on that anon).
how this &%$!!?* winter refuses to retreat, even though it’s March already and why are you still hanging around, Mr. Jack Frost, can’t you tell you’re not welcome anymore and nobody wants you here, so just go away and don’t come back, ya big bully!
how, with the economy as bad as it is, I’m hoping the HH and I might still save for our dream home (okay, I’d be willing to cut some of the frills and just be happy with a daydream home). And while we’re both incredibly lucky to still be gainfully employed, on the topic of saving money and stretching a dollar, I’ve been mightily inspired by the frugal and fantastic Melody over at MeloMeals.
why, once again, I have been willing to risk my health, well-being and future for the evil (and truly, ephemeral) charms of that sepia seductress, chocolate.
[Oat groats and amaranth base; grilled eggplant and grilled marinated tofu; broccoli, avocado and green onion; orange-fig sauce.]
Yes, folks, it’s time to focus on the “diet” portion of this blog yet again.
When I first began to ponder how I’d spend my break from the college, I considered traveling to a new locale, attending a retreat, picking up old hobbies like sewing or knitting–but it never occurred to me I’d get sick instead. Then, at my annual checkup last week, I discovered that my old candida afflction has reared its yeasty head yet again, and this time, with a potency that could rival the combined superpowers of the X-Men.
I’ve decided that in order to rid myself of this recurring problem once and for all, I’ll need to return to the anti-candida diet (ACD). I’ll be facing a highly restrictive diet and a few detoxes or cleanses along the way (no wonder I’ve been avoiding it). But I’ve had it with the persistent cycle of diet, dessert and destruction (you thought I was going to say “dogs,” didn’t you? heh heh!). To paraphrase that seminal queen of weight loss, Susan Powter, “the insanity must stop!” (And what the heck ever happened to her, anyway?).
I’m going on an anti-candida diet so I can be healthy. So I can move more easily, and feel comfortable in my own body. So I can express a little more self-love and self-care through my diet and lifestyle. (Anyone familiar with Sally’s fabulous blog already knows what I mean by this: treating my body, mind and spirit with the kindness, reverence, and care it deserves.) So I can enjoy a social life without being fixated on food. Oh, and so I can lose 40 pounds by my highschool reunion this May. **
My last “true” candida cleanse occurred nine years ago, and in the interim, my eating habits have slowly reverted to those that got me in trouble in the first place (chocolate too often; sweets too often; wine too often). After reading the diet on this site (which is slightly less ascetic than the regimen I followed before), I think it’s doable (the only recommendation with which I disagree is to use aspartame or aseulfame, so I’ll just omit those).
To those of you who’ve been reading for a while, I understand if you’re skeptical, and I apologize. After all, I’ve tried more than a few times to cut chocolate and sugar from my life. Well, I’ve learned it’s never a great idea to publicly declare such a complete lifestyle overhaul on the blog, because later on, if you don’t meet your lofty goal, your initial vow is indelibly there for all the internet to see. With that in mind, I’ll restrict my candida commentary to the Progress Tracker page (may as well give it a new use, as I long ago stopped recording my weight over there).
And since I’ve already done a bit of baking over the past couple of weeks, I can intersperse the spartan dishes with more interesting fare. If I play my screens right, you folks will barely notice a difference.
[Rice and brown lentil base; spinach leaves and steamed sweet potato wedges with chopped green onions; topped with almond-curry sauce.]
The first step is to prepare the system with a week or two of clean, whole-foods eating that doesn’t worry about yeast or fermentation (yeast and fermented foods will be cleared out next). Rice or noodle bowls are a great place to start.
[Barley and amaranth base; grilled red pepper strips and onions; steamed broccoli; sprinkling of cashews and sunflower seeds; topped with tahini-miso sauce.]
Meals-in-a-bowl like these have become very popular at health-food restaurants and stores around North America. There’s a local haunt that serves an amazing bowl called, appropriately, “The Mish-Mash Bowl.” Every meal contains either brown rice or quinoa, topped with your choice of four toppings from three categories (protein, veggies, or good fats), then drizzled with your choice of one or two dressings.
My own variation on the Mish Mash is a quartet of at least one healthy grain plus a protein, healthy fat, and complex carbohydrate (ie, veggies). I was amazed at how satisfying–and how filling–a clean, healthy bowl can be. The marriage of fresh, colorful veggies with chewy grains and the crunch of nuts or seeds is entirely enchanting (almost as enchanting as that vixen, chocolate–though in a different way, of course).
In putting these together, what I discovered rather quickly is that “the sauce makes the bowl.” A grain bowl sans effective topping is sort of like a perfect outfit without the right shoes or accessories–it may be good quality, it may be tailored , it may even sport a designer label, but without the proper accoutrements, it’s just a length of beige, beige, beige.
With a winning sauce, however, these bowls are stellar; they’re delectable; they evoke impatient yearning; they’re Zagat-worthy. And, much like those lines of toddlers’ clothing that allow the kids to dress themselves by choosing one top and one pre-coordinated bottom, they’re fun to mix and match, just to see what comes up.
The combinations here are simply starting points to get you going; play around with different grains, legumes, nuts, seeds, veggies, and sauces. Use these sauces with any combination you please, or go with my mixes–either way, you’ll be treating yourself with love.
**I asked this question entirely tongue in cheek–so please, no need to send me emails detailing how unhealthy a 40-pound weight loss in 8 weeks would be! I have no intention of actually losing that much. Besides, at the rate I’ve been going this past year, a FOUR pound loss by May would be nothing short of miraculous.
Tahini-Miso Sauce
Light and tangy, this sauce would also be perfect with raw veggies or in a sandwich.
2 tsp (10 ml) freshly grated ginger root
1 Tbsp (15 ml) tamari or soy sauce
2 tsp (10 ml) pure maple syrup
2 Tbsp (30 ml) fresh lemon juice
2 Tbsp (30 ml) tahini (sesame paste)
1 Tbsp 915 ml) light miso
2 Tbsp (30 ml) water
Combine all ingredients in a blender and whir until smooth. Makes enough for 3-4 bowls.
Almond and Curry Sauce
Slightly sweet, slightly spicy, this substantial sauce goes well with cooked root vegetables and adds a protein punch to your bowl. I used a food processor for this batch, which was chunky; I think I’d use a blender next time (or even use almond butter instead of fresh almonds).
6-10 dried dates, roughly chopped, to taste
1/4 cup plus 2 Tbsp (90 ml) boiling water
1/4 cup plus 2 Tbsp (90 ml) natural almonds, with skin
1 tsp (5 ml) freshly grated ginger root
1/2 tsp (5 ml) mild curry powder
1 Tbsp (15 ml) tamari or soy sauce
1 small clove garlic, minced
pinch chili flakes
Place dates in a blender and cover with boiling water. Allow to sit for 5 minutes. Add remaining ingredients and blend until you have a smooth sauce. Makes enough for 3-4 bowls.
Orange Fig Sauce
Delicious over bowls when a higher protein content is provided by the ingredients in the bowl. This also works beautifully on a tofu omelet.
1/2 cup (120 ml) freshly squeezed orange juice
one 2″ (5 cm) piece of ginger, peeled and minced
1 tsp (5 ml) light miso
2 tsp (10 ml) tamari or soy sauce
1 tsp (5 ml) agave nectar
2 large dried figs, stems removed, chopped
Whir all ingredients in a blender until perfectly smooth. Drizzle over your bowl as desired. Makes enough for 3-4 bowls.
So, you may have heard: the economy is tanking. According to retailers, we’re spending less on gifts this holiday season than we did last year. We’re taking vacations at home. We’re economising on everything from groceries to toiletries, and people are learning how to darn socks again, bake from scratch again, or wash their own cars. Everybody’s worried about finances or being laid off. What to do?
Eat caviar, I say!
Okay, not really. That would just be silly (and totally uneconcomical). Not to mention slightly gooey, a bit slimy, way too salty, and overall, yucky. Of course you shouldn’t eat real caviar.
I’m talking about eggplant caviar! I first enountered a recipe for this economical dip many years ago in one of The CFO’sBon Appetitmagazines, and was intrigued as soon as I scanned the ingredient list. Then, once I finally I tasted it, I was totally enchanted. The blend of piquant balsamic with the moist, slightly chunky eggplant and sweet pepper was remarkably delicious. I ended up eating half of that first batch straight off a spoon, crackers be damned! (Well, since I was emulating a rich person by eating “caviar,” I figured I could be as eccentric as I wished).
This recipe is adapted from both this one and this, and I added another twist by tossing in some chopped olives (the salty, black chunks were the only similarity to actual caviar in the entire dish). Have this on crackers, or spooned along the crease of a celery stalk. I haven’t tried it yet, but I bet it would even be great tossed with freshly cooked penne.
I made this last week, using two eggplants I bought in the “gently damaged” shelf of the produce section at our local supermarket (ie, the half price shelf). It was a great way to feel both frugal and rich–all at the same time. Now I must get to work on those holes in my socks.
(“Mum, we wouldn’t mind eating real caviar! Um, and just for the record, what’s wrong with gooey and slimy?”)
I’m also contributing this to Suganya’s “Vegan Ventures, Round 2” event, requesting a favorite vegan recipe. How could I not submit this–I mean, it’s caviar, right?
Eggplant Caviar
Actually, I could never really understand why they called this “caviar,” as, to my mind, it neither resembles nor tastes like its namesake. In any case, though, it’s a wonderful and tasty dip or spread, and economical, too.
2 eggplants, cut in half and roasted until tender, then peeled and mashed
2 Tbsp. (30 ml.) extra virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1/2 red or green pepper, chopped
2 tomatoes, finely chopped
1/3 cup (80 ml.) black olives, chopped
1 Tbsp. (15 ml.) balsamic vinegar
salt and pepper to taste
Preheat oven to 375 F (190 C). Line a cookie sheet with parchment paper or spray with nonstick spary. Cut the eggplants in half lengthwise and place cut side down on the cookie sheet. Pierce the skin a few times with the tip of a knife. Bake in preheated oven about 45 minutes, until completely soft. Allow to cool.
Meanwhile, heat the olive oil over medium heat in a large skillet. Add the onion, garlic and pepper, and sauté for about 5 minutes, until softened. Add the tomatoes and olives, and heat through. Remove from heat.
Scrape the flesh of the cooled eggplant in a large bowl, and mash with a fork or potato masher (or pulse in the bowl of a food processor, just enough to break it up without puréeing). Add the cooked onion mixture, along with the vinegar, salt and pepper. Adjust seasonings. Store covered in the refrigerator, but eat at room temperature. This tastes better the second day, as flavors meld. Makes about 2 cups.
A couple of weeks ago, I posted a blog entry about the trio of chocolate desserts I’d created for Valentine’s Day, each with at least one “secret” ingredient that conferred extra health benefits. I promised to post the recipes for each one, starting with the Gluten-Free Brownie and followed by the Vegan Molten Chocolate Cakes. Since I’ve already posted the first two recipes of
****BULLETIN****BULLETIN****BULLETIN*****
We interrupt this blogcast to bring you this breaking news that Ricki’s recipe for Vegan Molten Chocolate Cakes has been voted the winner of the Vegetable Love contest over at Susan’s Fat Free Vegan Kitchen ! (Well, okay, maybe it was by a very small margin, but we’re not complaining). The contest asked participants to submit recipes for romantic, vegan, low-fat dishes that contained vegetables. Skip on over and take a look at all the fabulous entries!
I have to admit that I was completely taken by surprise (thanks, Veggie Girl, for the heads up via your comment!) and absolutely thrilled. Baking, like writing, is something I love doing so much that I’d still do it even if I weren’t being paid for it (hey! wait a second. . . Iam doing it and I’m not being. . . ). But it’s so great to have the positive feedback on this blog (Your comments are great! Keep ‘em coming!!) and to know that people out there enjoy the recipes.
So thank you all for voting, thank you for reading, and a big thank you for encouraging me to keep on doing something I adore. (Now, if only I could figure out how to put that cute little heart-beet icon on my blog page. . . ).
****WE APOLOGIZE FOR THE INTERRUPTION. AND NOW, BACK TO OUR REGULARLY SCHEDULED BLOG ENTRY, ALREADY IN PROGRESS.****
the trio, I thought today, Valentine’s Day, would be the perfect time to post the final recipe. These aren’t exactly what I’d call “romantic” cookies (at least, not in the same way that an oozing, gooey, warm molten center might be), but they are definitely a heartfelt offering of love.
Pairing eggplant puree with chocolate and peanut butter, these cookies provide some heart-healthy fats (monounsaturated in the peanuts) and great antioxidant benefits (the anthocyanins in the eggplant, flavonoids in cocoa), plus great fiber. They’ve also been kid-tested and approved by several of my friends’ and colleagues’ children, and I am happy to report that absolutely NO eggplant was detectable in the fudgy, peanutty, chocolatey treats.
Finally, I’m going to begsolicitpleadimplore ask you once again if you’ve got any neat ideas for a Valentine’s Day dinner that my HH and I will share on Saturday (we’re deferring the Big Day by two days, so you still have time!!). Since you’ll all be done with your own dinners by then, how about telling me what YOU all had? Then I can copyplagiarizereproduce honor your great dishes by trying some of them out at our own dinner.
Happy Valentine’s Day, everyone! Hope it’s both sweet and loving.
Chocolate Peanut Butter Fudgies
These cookies present the ultimate mixture of chocolate and peanut butter, with a base that’s crispy on the edges and chewy in the middle.No one will ever guess that they’re housing some hidden eggplant in the batter!
1/2 cup natural crunchy peanut butter
2/3 cup Sucanat or other unrefined evaporated cane juice
1/4 cup sunflower oil or other light-tasting oil
1/2 cup pure maple syrup
1 Tbsp. pure vanilla extract
1 tsp. apple cider vinegar
1/3 cup pureed cooked eggplant (you may substitute another moisture-rich vegetable, such as cooked zucchini, or use unsweetened applesauce)
1-1/2 cups light spelt flour
1/3 cup dark cocoa powder
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. fine sea salt
Preheat oven to 375 F.Lightly spray two cookie sheets with nonstick coating, or line with parchment paper.
In a medium bowl, cream the peanut butter with the Sucanat and oil.Add the maple syrup, vanilla, vinegar, and eggplant and mix to combine well.
In a large bowl, sift together the flour, cocoa, baking soda, baking powder, and salt.
Pour the wet mixture over the dry and stir to mix well.You should have a slightly sticky dough, but one that still holds its shape.
Using a tablespoon or small ice cream scoop, place mounds of dough on the cookie sheet about 2 inches apart.Wet your hands and flatten the cookies slightly (to about 1/4 inch thickness) with your palms, or use the bottom of a glass dipped in water.
Bake in preheated oven about 12 minutes, rotating pans halfway, until cookies are puffed and cracked on top.Remove from oven and allow to cool completely before removing from the sheets (they will firm up as they cool).
Makes about 30 cookies.These may be frozen.
[This recipe will also appear in my upcoming cookbook, Sweet Freedom, along with more than 100 others, most of which are not featured on this blog. For more information, check the "Cookbook" button at right, or visit the cookbook blog.]
