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).]

[Uber creamy--with no dairy or soy!]

Thanks, everyone, for all the great comments in response to my last post. One point I found fascinating–and hadn’t thought about before–is how so many vegan options in restaurants are just “meh.”  As Julie, Jessy and Danielle pointed out, most often the vegan foods are simply the regular items with the animal products taken out–rather than dishes designed from scratch as “vegan.”  In that case, I agree: more fun to eat at home!  I do feel fortunate that there are so many great choices here in Toronto, however.  (Oh, and summers are the best time to visit: it’s been sunny and between 22 and 30C/72-86F the past couple of weeks.  Toronto is a fabulous city, filled with world-class events, sights and culture, not to mention multicultural cuisine.  You’re welcome, Toronto Tourism Network).

One of the things I love about the ACD (a veto on over half the usual foods from my diet?  Causing a horrendous detox reaction in which I stumbled around with flu-like symptoms, barely able to think straight during the first few weeks of the diet? Forcing me to stave off cravings that persisted unabated, basically for the first six months–sort of like The Bride against the Crazy 88s in that scene from Kill Bill (Volume I)? ) is that, now finally in Stage II, I can rejoice over the return of some fruits to my culinary repertoire. 

I nearly wept with elation when I first ate fresh pineapple again a couple of weeks ago; I love it that much (can you believe the HH doesn’t fancy it?  “Too acidic,” he says.) Besides its heavenly, ambrosia flavor and distinctively pinecone exterior, pineapple always brings with it the pleasant satisfaction of accomplishment after you finally cut away all the inedible parts and sink your teeth into the luscious, juicy fruit inside.  I’ve even been known to gnaw at the yellow flesh clinging to the skin, risking the thorny bits for the joy of pineapple nectar running down my chin. (“Mum, you don’t have to take that risk.  Just let us eat it instead–we don’t care about the thorny bits.”)

In my zeal to bring more fresh pineapple into the house, I purchsed a huge specimen last week and went to town cutting away the peel and slicing it into bite-sized chunks.  But after two days of gorging on diced pineapple and with over half a container remaining, I realized that radical measures were necessary to finish the beloved treat before it began to ferment (a huge no-no for the ACD). 

Some of you may recall the wayward patch of mint growing at the side of our house.  Well, this year I determined to take the offensive and begin snipping and using those emerald leaves as soon as I saw their little Martian heads sprouting through the ground.  I’ve already made a variation on my original mint smoothie (with the aforementioned pineapple, as well) and today whipped up this quick and easy salad dressing (or mint sauce–it’s very adaptable that way). 

With Gena’s inspiration still in my mind, I based this dressing/sauce on the principle of “veggies + flax = creaminess.”  I also added pineapple for its natural sweetness and the fact that it contains the compound bromelain, a digestive enzyme that serves to distinguish pineapple (and, similarly,  papaya because of its papain) from other fruits as two that are acceptable to consume at the end of the meal even if you’re following principles of food combining (since they aid in digestion rather than delay it).

The dressing turned out light and smooth, its creamy texture complemented by a fresh and subtly mint flavor and aroma.  It created a beautiful visual and textural counterpart to my lunchtime dandelion salad (fresh dandelion greens, cucumber slices, and more pineapple chunks).  The very slight sweetness along with the spirited minty flavor were the perfect foils for the bitterness of the dandelion and crunch of the cucumber.  Just right for a light and summery meal.

While I used the mixture as a dressing, I think it would also make a perfect sauce for your next dinner in a bowl.  In fact, I’m going to cook up some millet for tonight’s supper and start thinking about which veggies would work well as a foundation for the sauce (I know; that’s sort of like buying furniture to match the color once you’ve already painted the walls, but hey).

Canada AM update:  a few of you asked where you could find the clip of me on the show. I’ve now added it to my Press page (first item under “Television and Radio”). 

Creamy Mint and Pineapple Dressing or Sauce

Quick and easy, this is a versatile summer salad dressing, dip or sauce.  Try it with crudités, potato salad, or pasta.  The zucchini here lends some creaminess, as does the tahini.

1 medium zucchini, cut into chunks

1 cup (240 ml) fresh pineapple chunks

1 Tbsp (15 ml) freshly squeezed lemon or lime juice

1/4 cup (60 ml) tahini (sesame paste)

1 Tbsp (15 ml) finely ground flax seeds

1-inch (2.5 cm) piece fresh ginger, peeled and grated

20-25 fresh mint leaves (or more, to taste)

1/4 cup (60 ml) water

Place all ingredients in a blender and blend until perfectly smooth.  Allow to sit for 2-3 minutes, then stir before using. Use over salad greens, on grain-based salads or over warm grain and vegetable bowls.  Makes about 1-1/2 cups (360 ml).  Store, covered, in refrigerator for up to 3 days.

Since this contains my (very) local mint, I’m linking this post to Food Renegade’s Fight Back Fridays for this week.

Last Year at this Time: Dog Day: Where’s Mum?

Two Years Ago: Radish and Grapefruit Salad

© 2010 Diet, Dessert and Dogs

[Welcome to the new home of Diet, Dessert and Dogs!  I'm still tweaking the format and layout of the blog, so please bear with me while I update some links, combine some page tabs, etc.  It should all be up and running smoothly within the next week or so!]

A few weeks ago, I was contacted by Coombs Family Farms, an organic farm in Vermont that specializes in “all things maple,” to see if I’d like to sample some of their syrup.  Since maple syrup is a well-loved staple in my kitchen and many of my baked goods feature it as a key sweetener,  I was delighted to accept their offer and eagerly awaited the package.

A few days later, I received this:

A bottle of their certified organic syrup, along with a maple-leaf shaped piece of maple candy!

Anyone who’s ever consumed real maple syrup can attest to its unique flavor–sweet, slightly smoky, with an appealing, earthy aroma.  Made from the sap of maple trees, it’s naturally rich in minerals (per volume, higher in calcium than dairy milk!). The syrup is available for purchase in three grades of A (light, medium and dark) and one of  B–each darker and more intensely flavored than the last. I was sent a bottle of grade B, an intense, soulful auburn that was so thick and deep it was nearly opaque.  As soon as I removed the cap, the maple perfume escaped to envelop the room with that distinctive scent. 

Now, I’ve enjoyed maple syrup for many years.  Like pretty much everyone raised in Quebec–the heart of Canada’s maple country–I consider myself a maple aficionado, if not an expert.  Maple syrup is ubiquitous in La Belle Province: you can find it on every checkered tablecloth in every greasy-spoon breakfast diner, cheerily lining the shelves in corner grocery stores, awaiting the call in every kitchen cupboard.  When I was in grade school, each spring our class would make an annual trek up north for “sugaring off” parties, where freshly tapped, warmed maple syrup was poured over vast expanses of pristine snow to create a kind of maple taffy that we kids scrambled to scoop up with plastic spoons.  I might even classify myself as a bit of a maple syrup snob, in fact, one who’d never even consider trying the artificially flavored stuff from that iconic slender-waisted bottle.

Still, despite my fine maple sensibilities, I’ve never really thought it essential to buy organic maple syrup.  For one thing, the price is usually, shall we say, immoderate.  In addition, I’ve always recalled a conversation I had with a student once in a sociology of food course I was teaching.  She mentioned that her family owned a local maple tree farm.  There was really no difference between organic and non-organic syrup, she explained, since most maple trees aren’t sprayed with pesticides anyway (unless infected by some vermin or another). I filed away that bit of information and continued to purchase my regular (non-organic) variety.

Well, let me tell you, that student got it wrong (luckily, she wasn’t writing a test at the time). Now that I’ve tasted the Coomb’s organic version, I’m not sure I can go back to my generic brand.  Their syrup is outstanding, with a rich, deep amber color and more intense maple flavor than I’ve ever tasted.  It’s perfectly sweet and subtly smoky, with a heightened maple essence that lingers gently on the palate, enduring like an unexpected compliment. 

Seriously, I may not be able to tolerate my old brand any more.  To heck with the price–I’ll just have to be more judicious in my use of it, I reckon.  Or else use a bit less and savor every drop more.  Or simply ignore the cost entirely (I suspect that a pawn shop may come into play at some point).  Seriously, it’s that good.

My first taste of the syrup was straight, poured onto the Lemony Almond Pancakes I wrote about a few days ago (I wanted to sample the delicacy in its pure, unadulterated state before combining it with other ingredients).  The flavors melded beautifully, the maple’s presence strong enough to match the zesty lemon while counterbalancing the slight sourness of it.  The HH practically asked to drink the stuff straight out of the bottle (but I wouldn’t let him, of course, as I was saving it for my subsequent kitchen experiments). He did manage to polish off the maple candy in one sitting, however–I got barely a nibble!

With such a winning flavor, I opted to design a cookie that would really showcase the unique taste that is “maple.”  I concocted these Maple Flax cookies (sorry, the two of you who are also on the ACD; these are NOT ACD-friendly–I created this recipe a couple of weeks ago).  They are naturally gluten free (and even flour-free, in fact).  In this case, the light, chewy texture was a natural outgrowth of my desire to minimize other ingredients  in order to allow the natural maple to shine through.  And you will most definitely taste it, with every chewy, sticky, sweet and maple-y bite.

Thanks again to everyone at Coombs Family Farms for allowing me to sample this extraordinary product.  Now my only lament is that I can’t find any more of it here in Toronto!

They’re not quite Irish, but since they contain oats, I can claim a Celtic connection, anyway. . . Happy St. Patrick’s Day, everyone!

P.S.  It’s time for another Sweet Freedom giveaway. . . stay tuned for details next post!

Maple Flax Cookies

Looking somewhat like oatmeal cookies, with a crunchy exterior and chewy center, these intesely maple-flavored treats will please everyone.  Whole flax seeds add bulk, while the oatmeal and flax meal both contribute heart-healthy soluble fiber.

1/2 cup (60 g) whole old-fashioned rolled oats (not instant or quick cook)

1 Tbsp (15 ml) coconut oil, solid at room temperature*

3 Tbsp (45 ml) pure maple syrup

2 Tbsp (30 ml) Sucanat or other unrefined evaporated cane juice

1/2 tsp (2.5 ml) pure vanilla extract

2 Tbsp (30 ml) finely ground flax seeds

3 Tbsp (45 ml) whole flax seeds

1/4 tsp (1 ml) baking soda

1/4 tsp (1 ml) baking powder

1/8 tsp (.5 ml) fine sea salt

Preheat oven to 350F (180C).  Line a cookie sheet with parchment paper, or spray with nonstick spray.

In the bowl of a mini food processor or coffee grinder, whir the oats until they resemble a coarse meal.  Pour the meal into a small bowl and set aside.

To the unwashed processor bowl, add the coconut oil, maple syrup, Sucanat and ground flax seeds.  Blend until combined well and smooth.  Set aside while you measure the rest of the dry ingredients, or at least 2 minutes.

To the bowl of oats, add the whole flax seeds, baking soda, baking powder and salt, and mix to distribute everything.  Pour the wet ingredients over the dry and stir to create a sticky “dough”. 

Using a melon baller or teaspoon, drop the mixture onto cookie sheet about 2 inches (5 cm) apart.  Do not flatten the cookies (they will spread on their own).

Bake 10-13 minutes, until puffed and cracked on top and dry on the edges.  Allow to cool completely before removing from sheet (they will firm up as they cool).  Makes 8-10 cookies.  May be frozen.

* If your room temperature is warm enough that the coconut oil melts, place it in the refrigerator for 10 minutes or so to firm up before using in this recipe.

Last Year at This Time:  Katie’s Creamy Aspara-Dip

© 2009 Diet, Dessert and Dogs