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[Cookbook Giveaway Alert! Check out Sally's gluten-free adaptation of my Butterscotch Blondies recipe, AND enter to win a free copy of Sweet Freedom! Just go to Sally's blog for the details. You have until April 2nd to enter!]
I was thrilled that the HH and I were invited to two seders this year (sorry, Girls). But after being delighted at my friends’ generosity, I panicked when I realized that most Passover food, besides being meat and poultry-heavy, is also full of eggs and gluten (not to mention sugar and honey)! Immediately, I decided to bring something along that I could eat–and that everyone else could enjoy, too.
I was surprised at how many DDD recipes are Passover-friendly (no grain, no gluten, no leavening, no beans or legumes, and a few other restrictions). Here’s a little roundup for those of you who follow Passover traditions (and even those who don’t!) and are looking for something delicious and healthy to cook up.
“Mum, maybe we can’t come to the seder, but would you mind bringing home some leftovers? That kale salad is way more tasty than this kong.”
Appetizers/Spreads/Hors D’Oeuvres
Almond “Feta” Cheese Spread (ACD-friendly)
Perfect Guacamole (ACD-friendly)
Potato Bruschetta (ACD-friendly)
Roasted Garlic and Pumpkinseed Pesto (ACD-friendly)
Roasted Red Pepper and Apple Dip (ACD-friendly)
Soups/Salads/Vegetables (though seriously, who’d make anything but Matzo Ball Soup for this holiday?) 
Crimson Salad with Pecans and Pumpkin Seeds (ACD-friendly)
Dandelion-Potato Salad (ACD-friendly)
Kale and Avocado Salad (ACD-friendly)
Apple and Red Wine Soup (ACD-friendly)
Pear and Parsnip Soup (ACD-friendly)
Spiced Cauliflower Soup (ACD-friendly)
Sautéed Greens with Onions and Apples (ACD-friendly)
Entrées
Caramelized Onion “Quiche” (ACD-friendly)
Potato Terrine with Apples and “Goat Cheese” (ACD-friendly)
Desserts/Sweets
Coconut Macaroons (ACD-friendly)
Chia “Tapioca” Pudding (ACD-friendly)
Cocoa Nibbles (LaRaw Bars)
Crimson Mousse (ACD-friendly)
Decadent Chocolate Pâté
Chocolate Fudge (ACD-friendly recipe here)
Soy-Free Vegan Whipped Cream
Speedy Fruit Sorbet (use stevia for ACD-friendly version)
“Drat! This darned thing is empty again. Bring on the leftovers!”
[Cookbook Giveaway Alert! Check out Sally's gluten-free adaptation of my Butterscotch Blondies recipe from Sweet Freedom, and enter for a chance to win the book--with the original coconut macaroon recipe! Go to Sally's blog for more information and details!]
[Whew! That title is quite a mouthful. But not nearly as full as my mouth was, stuffed with these cookies, for the past day.]
Back in our 30s, my friend Babe and I had a little routine we’d enact any time we met someone new (say, at a party, or a work event). A few minutes after the “hi, I’m Ricki” and “Hi, I’m Babe”* chit-chat began to stale, Babe would pause, crook her elbow and touch her index finger to her chin, then ask the unsuspecting target victim sucker stranger while nodding toward me, ”Okay, guess how long we’ve known each other!”
Usually, the person would begin with a reasonable guess, something like, “Five years?” Babe would shake her head. “Ten?” Another negative response. Eventually, the individual would give up, and Babe would announce flamboyantly, “We’ve known each other twenty five years.” The newcomer would appear suitably impressed, at which point Babe continued, ”but we’ve only been friends for six months. There was that week in grade five, a month in grade seven, three days in grade eight. . . “ She just thought that was hilarious.
In fact, the joke came about because of our habit during our tween years of getting together only once or twice a month. Invariably, we’d go see a movie (two eleven year-olds travelling on their own on city buses was a nonevent in those days). Since the only worthwhile movie theater was across town at the Cote Des Neiges plaza, we always headed there. It was there we saw Cabaret (velkomen!), The Poseidon Adventure (the first one, with Leslie Nielsen as a serious captain), The Hot Rock (remember Robert Redford sucking on Rolaids?), American Graffiti (probably Suzanne Somers’s only non-speaking role) and The Way We Were (about eight times–Barbra Streisand was then, and still is, Babe’s all-time favorite entertainer).
When we weren’t at the movie theater, we’d be watching movies at home; each in our own home, that is. A spring ritual that endured well into our twenties was watching DeMille’s The Ten Commandments on television, with running commentary. We both thought Charlton Heston was dreamy (this was before he kind of lost his sheen by becoming the President of the N.R.A). Each on our respective sofas, in front of our respective TVs, with our respective snack foods (mine: chocolate chip cookies; hers: Bar-B-Q chips), we’d sit by the phone and basically watch the movie together.
I’d call Babe near the beginning of the film, already teary-eyed as the infant Moses was saved from certain death: ”Oh, wait, here it comes–look! She found the basket floating on the Nile!” Then twenty minutes later, Babe would respond with a call, pronouncing: ”Nefertiri still loves him–look at that agony on her face!” We loved how Moses’ good nature won over Pharaoh Seti and how the evil son, Ramses II (played by Yul Brynner) was thwarted. And even after Moses was condemned for being a Jew and flung out of Egypt, The Pharaoh felt compelled–on his deathbed–to honor his adoptive son, rasping out the words, “I must break my own vow, and speak the name of. . . . Moses.”
At that, Babe and I both uttered the line simultaneously with Seti, gasping for air and dying with a flourish before breaking into irrepressible giggles.
For years, any time we changed our minds or were faced with an error in judgement, we’d employ Seti’s Formula: let’s say I’d promised to stop blabbering about my crush on Teddy Saskin and then slipped up. I’d be forced to admit, ”I must break my own vow, and speak the name of. . . Theodore!” Or if Babe and I shared some normally prohibited junk food after school, she’d have to admit, ”I will break my own vow, and speak the name of. . . Bar-B-Q Chips!” We used that formula for years, until we tired of the movie and eventually moved on to something else (probably Butch Cassidy and the Sundance Kid, which remained my personal favorite for the next decade or so; say, who are those guys??).
The Ten Commandments was also my major introduction to the history of Passover (yes, one would assume that the Passover haggadah, which actually relates the history of Passover and is read every year at the seder table, would have been a more fitting introduction. But neither my sisters nor I understand Hebrew, so while my dad droned on read from the booklet, our attention would always wander, and we’d find ourselves stealing dill pickle slices from the serving dishes, or dipping our fingers into the wine glasses, or giggling disrespectfully at the silly cartoon illustrations in the hagaddah, which would invariably elicit a terse and angry admonishment from our dad).
Because Passover foods do not contain leavening agents, desserts can be a bit of a bust. In recent years, flour-free chocolate tortes have taken over many of the sweet menus, but they tend to rely heavily on eggs, clearly a no-no for moi. Ditto for coconut macaroons, one of my favorite childhood Passover-friendly desserts.
Although we don’t celebrate Passover in our house, the HH and I are invited to friends’ seders this year, and I wanted to bring something appropriate that I could also enjoy. Complying with the ”no flour” commandment was easy, as I’m already eating that way quite a lot on the ACD. I thought about how I could approximate a chewy, gooey, meringue-y texture that is common in macaroons. Then I remembered the coconut macaroon recipe in my cookbook, always a big hit when it was sold in stores, and decided to alter it to be both ACD-friendly AND Passover-friendly.
While this version is definitely less sweet than the ones I remember, it is no less appealing. With the intense chocolate crunch of the cocoa nibs scattered throughout, the crisp edges and chewy interior imbued with a whiff of caramel flavor, these little gems are delicious in their own right, Passover or not. Even the HH, an avowed coconut lover, was happy to eat three of these at one sitting.
As for me, I couldn’t stop eating them. I bet they’ll make a great little snack–even as I break my own vow this year, and watch The Ten Commandments on television.
*Of course, she didn’t really say, “Hi, I’m Babe.” But this is a re-enactment, silly!
Because these are such a healthy, yet indulgent-tasting, treat, I’m submitting them to Simply Sugar and Gluten Free, who is hosting this month’s “Go Ahead Honey, It’s Gluten Free!” event, the theme of which is “Guiltless Pleasures.”
Passover Coconut Macaroons (ACD Phase I and beyond): Grain-Free, Gluten-Free, Egg-Free, Dairy-Free, Sugar-Free, Low Glycemic
A chewy, coconutty treat with just a hint of chocolate in every bite. High fiber and low glycemic, these might just be the ideal cookie.
1/4 cup (45 g) raw natural almonds
2 Tbsp (30 ml) coconut flour
2 Tbsp (30 ml) finely ground flax seeds
1/8 tsp (.5 ml) fine sea salt
1 cup (80 g) unsweetened shredded dried coconut
1 Tbsp (15 ml) extra virgin coconut oil, preferably organic
2 Tbsp (30 ml) smooth natural cashew butter or tahini (sesame paste)*
1/4 cup (60 ml) yacon syrup or agave nectar*
1 tsp (5 ml) pure vanilla extract
1/2 tsp (2.5 ml) pure coconut extract, optional
1-2 Tbsp (15-30 ml) cacao nibs or chocolate chips**
Preheat oven to 350F. Line a cookie sheet with parchment paper, or spray with nonstick spray.
In the bowl of a food processor, process the almonds, coconut flour, flax seeds and salt until the mixture attains the texture of coarse cornmeal (there should be no pieces of almond larger than sesame seeds). Add the coconut and pulse once or twice to combine.
In a small, heavy bottomed pot over low heat, melt together the coconut oil and cashew butter just until smooth. Whisk in the yacon syrup until well combined, then add the vanilla and coconut extract. Pour the mixture over the dry ingredients in the processor and sprinkle with the cacao nibs, if using. Process until the mixture comes together in a sticky “dough” and the nibs have broken up a bit.
Using a small ice cream scoop or teaspoon, scoop out about 2 tsp (10 ml) of dough per cookie and place on cookie sheet. Wet your palm (or use a silicon spatula) and flatten the cookies until they are about 3/8″ (1 cm) thick.
Bake in preheated oven 10-13 minutes, rotating the sheet about halfway through, until cookies are deep golden and beginning to brown on the edges. They should still feel soft when pressed on top with your finger (but will be hot!). Allow to cool before removing from the sheet. Makes 12 smallish cookies. May be frozen.
*for ACD Phase I, use yacon [NOTE: According to this site, agave nectar has been certified "kosher for Passover" as of 2007. Similarly, some people don't consume sesame seeds (tahini) during the holiday. Depending on your own personal preference, you may wish to use another sweetener.]
**for ACD Phase I, use unsweetened carob chips
Last Year at this Time: Raw Raw for Spring! Crimson Salad with Pecans and Pumpkin Seeds
Two Years Ago: Spiced Carrot Gnocchi in a Creamy Sauce
Whether you celebrate today or not, hope you enjoy the day and some time to relax with friends and family!
Wishing you all a day filled with love, happiness, laughter and healthy eating (okay, maybe a leeeetle non-healthy eating)
“Mum, we can’t wait to spend time with family. . . we get lots of love and healthy eating, and you know we’re very good at relaxing. But, um, what’s in that present behind the tree–? Aren’t we supposed to get something today? Right, Elsie, aren’t we supposed to–”
“Zip it, Chaser, or we’ll never get that treat Mum promised us for wearing these ridiculous bows. *Sigh.*”
Last Year at this Time: Have a Wonderful Holiday (The Girls’ Holiday post 2008–see Elsie in a Santa hat!)
Whew! Well, it took me a little longer to get to this post than anticipated. But I’m happy to report that my stack of exams has all been marked, the final grades submitted, and all that remains of this semester are a few meetings next week. And then: par-tay!
Come to think of it, I already hosted my first party this season (except that makes it sound as if there will be more than one, doesn’t it?), a pot luck dinner a for some friends from nutrition school. Though only two of us are vegan, everyone brought along a vegan dish. Aren’t they an amazing, open-minded crowd? This year, in fact, almost everyone managed an ACD-friendly dish as well, so I was able to partake of almost everything. Here’s what we feasted upon:
Appetizers:
Sides:
- Tossed baby greens with dried organic cherries
- Cous Cous salad with olives and veggies
- Greek Lemon-Roasted Potatoes (a fabulous, ultra-easy recipe that I will post about anon!)
Mains:
Desserts:
- Chocolate Macaroons
- Sweet Potato Pie
- Marble Cake
- Hazelnut Melting Moments cookies
Herbal tea, Perrier, red wine
These Hazelnut Melting Moments (one of my contributions, and one of the foods I couldn’t eat, ironically) are my remake of a confection I used to serve all the time at dinner parties. They speak of the holidays to me, so I figured I’d whip up a batch (well, if you heard cookies talking, could you say “no” to them? Lucky for me I don’t hear dead people).
Way back in my 30s, I lived in a basement apartment. Of all the places I’ve lived as an adult (with the exception of the wee postwar bungalow I owned when I first met the HH), that apartment was my favorite. Why, you ask? Well, you know what they say: ”location, location, location.”
You see, the place was situated on the venerable Heath Street in Toronto, just a hop, skip and condominium or two from the St. Clair subway and in the tony Forest Hill area of town. The building itself was a renovated Victorian mansion; our landlady had gone to some trouble to furnish the upper three flats with marble bathroom tiles, hardwood floors, stylish light fixtures and even reverse-osmosis water filtration systems in the kitchens.
My place, on the other hand, hadn’t been upgraded a whit; it was, simply, a basement apartment, much like any other (except in the basement of a lovely old mansion in a wealthy area of town, of course). Perhaps my landlady assumed people in that part of the city wouldn’t lower themselves–no pun intended–to live in subterranean digs; whatever the reason, I couldn’t believe how affordable the place was, and leapt at the chance to move in.
It may have been a basement, with peephole-sized windows that framed pedestrians’ footwear as they trod by above; it may have been a haven for a constant procession of bugs, spiders and even the errant mouse on occasion (I’m sure you must have heard me shriek when I first spied that little rodent taking a stroll through my living room); it may have housed the furnace for the entire building in my coat closet (the other tenants regularly knocked on my door at all hours of the day or night to ask me to turn up the heat); but I loved it. It was clean, it was roomy, and it was warm (courtesy of aforementioned furnace).
And it was the setting for many a dinner party.
These days, one event a year seems like plenty; but back then–what I now consider “The Year of Living Sociably”–I’d use any excuse to entertain. Your birthday? Let me throw you a party! Got a promotion? I’ll cook dinner for you and four friends! Just adopted a daughter from China? Let’s have the entire group who flew over from Canada to my place!
It was my first apartment on my own after I got divorced from the Starter Husband, and I took every opportunity to socialize. I even held my divorce ceremony and subsequent “I’m Free!” reception there. And I hosted a “I think I’m in love” bash when the HH and I finally got together.
Like a regular guest, these Hazelnut Melting Moments made an appearance at almost every gathering (though they never stuck around to the end of the soirée). Partway between a shortbread and a chocolate chip cookie, they are slightly sandy, buttery, with a hint of citrus. Topped with a melty pool of chocolate that oozes and dribbles on your chin if you eat them while still warm (not that I’d have any experience with such things), they’re an indulgent treat for the season. My newfangled version, either gluten-free or not, as you like, was every bit as delicious as the original (luckily, my guests ate them all, so I wasn’t tempted).
The cookies keep well, and would make a wonderful holiday gift. Something, say, to bring along to a party.
Hazelnut Melting Moments Times Two
Because these beauties are similar to shortbread and not cakelike, they are easily adaptable to gluten free cooking. I’ve made both versions (the GF at my pot luck, and in these photos), and they were a huge hit with everyone.
1/3 cup (60 g) Sucanat or any unrefined evaporated cane juice
1 Tbsp (15 ml) water
2 tsp (10 ml) pure vanilla extract
1/3 cup (80 ml) coconut oil, preferably organic, soft at room temperature (but not melted)
1/4 tsp (1 ml) nutritional yeast, optional (adds a richness to the flavor)
2 tsp (10 ml) lemon or orange zest
1/2 tsp (2.5 ml) finely ground chia seeds
1 cup (240 ml) finely ground hazelnuts (filberts), either raw or lightly toasted before grinding*
1-1/4 cups (175 g) light spelt flour or 1 cup plus 2 Tbsp (270 ml) all purpose GF flour (I like Bob’s Red Mill AP flour)*–or use your own favorite combination of gluten free flours
3 oz (85 g) semisweet chocolate chips
Preheat oven to 325F (165C). Line a cookie sheet with parchment paper, or spray with nonstick spray.
In a large bowl, mix together the Sucanat, water and vanilla until the Sucanat begins to dissolve. Add the coconut oil, nutritional yeast, vanilla, lemon zest and chia seeds and mix well.
Remove 2 Tbsp (30 ml) of the ground hazelnuts and set aside in a small bowl. Add the remaining hazelnuts and flour to the bowl and mix well until the dry ingredients are incorporated and you have a stiff dough. Work it with your hands if necessary until the dough holds together (if it is really dry, add up to one more Tbsp or 15 ml of water). The dough should NOT be sticky or too soft.
Using a small scoop or teaspoon, scoop out portions of dough and work them in your hands to create balls. (The GF dough may be too dry to roll it in your palms; I squeezed it in my fist, moving it back and forth from one hand to the other and squeezing it together each time I passed it back and forth, until it held together.) Place the balls about 1-1/2 inches (4 cm) apart on the cookie sheet.
Using your thumb or index finger, press an indentation on the top of each cookie (this may cause the outer edges of the GF cookies to crack or separate; just push them back together with your fingers).
Bake in preheated oven for 15-20 minutes, until golden around the edges. While the cookies bake, melt the chocolate in the top of a double boiler of over extremely low heat, stirring constantly. Fill each indentation with about 1/2 tsp (2.5 ml) melted chocolate, then sprinkle with a bit of the 2 Tbsp (30 ml) of reserved ground hazelnuts. Cool and devour. Makes 12-15 cookies. May be frozen.
* If you’re using metric measures, I apologize for using volume measurements instead of weight for the nuts and flours; my kitchen scale has broken, and I couldn’t wait to post the recipe! Will buy a new scale this weekend. 
Last Year at this Time: Gastronomic Gifts IV: Jam-Filled Turnovers
Two Years Ago: Dog Day: Is That a Treat in Your Pocket, or Are You Just Happy to See Me?
© 2009 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).]
For some reason, I seem to be a little lethargic this year when it comes to dispensing the holiday cheer. It’s not that I’m begrudge anyone else their cookie exchanges, or tree-ornament earrings, or constant Muzak carols, or Santa Claus shower curtains.* It’s just that I haven’t been able to muster the spirit of the season to partake in those things myself. Sniff!
True, the HH is one of those people who’d rather not make a fuss over the holidays (or, hmm, anything, come to think of it). So I am usually the instigator when it comes to setting up our little tree, decorating the house, wrapping and putting out presents, or planning a festive feast. This year, though, I’ve been dragging my feet.
Could it be that my loathing of winter has finally superceded my adoration of the holidays? Could it be that the HH and his laissez-faire attitude have finally exerted their influence on me? Could it be that the infernal interloper, the ACD–who showed up unexpectedly last winter and now refuses to leave until all my candida symptoms are eradicated–has put a damper on the season? (Well, even I have to admit that it’s a tad more difficult to cook up a traditional feast–complete with holiday sweet treats–on this diet. Which is why I’ve been working really hard on a slew of holiday and festive recipes–including ACD-friendly desserts–that I’ll be offering in an ebook in just a couple of days!).
Unlike last year, when I went a wee bit overboard creating all manner of gastronomic gifts, I just haven’t immersed myself in the spirit as of yet (I suppose being unable to imbibe any type of spirit this season may have something to do with it as well). It’s amazing how many homemade gifts are meant to be sweet, or baked, or desserts, isn’t it?
But then it occurred to me–what about all the other delicious foods: condiments, seasonings, dips, spreads, dry soup mixes–that could constitute gifts? And suddenly, the spirit of Christmas Present touched me once again. Whoo-hoo! Time to get to the kitchen!
I’ve decided to give a few homemade, foodie gifts this year, even if I can’t eat them all. Into the mix will go ACD-friendly recipes as well, but only if anyone could appreciate them. This pesto falls into the latter category.
A milder take on conventional (basil-and-pine-nut) pesto, this cilantro based version is extremely versatile and very tasty. I originally created the recipe because I wasn’t allowed many alternatives on the ACD and wanted to use Brazil nuts–one of the only nuts I could eat–in a novel manner. Now, I must admit, I like it at least as much as “regular” pesto, if not more. And the beauty of this recipe is that it’s incredibly quick and easy; just blend, scoop into a clean jar, label and wrap for a perfect hostess gift, treat for a co-worker, or stocking stuffer.
Slather the pesto on crackers for a quick snack, or toss with your favorite grain for an instant pilaf. As in the photo, below, you can also toss with still-warm potatoes, grape tomatoes and sliced green onions for a delicious winter potato salad. I also like this tossed with freshly steamed kale.
Don’t you feel like hopping right up and starting to make some foodie gifts right now? I’ll race you to the kitchen.
Now, that’s the spirit!
“Mum, it’s not true that Dad never makes a fuss over anything–he fusses over us all the time. Just try wagging your tail and kissing his hand when he comes home from work, and he’ll make a fuss over you, too.”
* Honestly, I wouldn’t have even known such things existed, except The Nurse actually owns one of these!
Brazil-Nut Cilantro Pesto
Use as you would any pesto, in pasta, soups, or as an appetizer on crackers.
2 cloves garlic, minced
1/2 cup (120 ml) halved Brazil Nuts
1 cup (240 ml) very loosely packed cilantro leaves, or use a combination of cilantro and parsley
2-3 Tbsp (30-45 ml) extra virgin olive oil, as you like
1 Tbsp (15 ml) freshly squeezed lemon juice
pinch fine sea salt
In a small food processor, blend together the garlic and nuts until crumbly. Add remaining ingredients and blend until smooth but still grainy. Store in an airtight container in the refrigerator up to 10 days. Makes about 1 cup (240 ml).
Last Year at this Time: Gastronomic Gifts III: Marzipan-Topped Shortbread Cookies
Two Years Ago: Pumpkinseed Shortbread Buttons (gluten-free)
© 2009 Diet, Dessert and Dogs
* Sorry, couldn’t resist. Please feel free to groan.
[A cuppa matcha, pure and straightforward. . . a warm, comforting, health-boosting sip to enjoy daily!]
* * * * For details and to enter the Matcha giveaway, see the end of this post! * * * *
You know, sometimes I actually forget it’s the 21st Century. After all, I’ve spent more of my life before 2000 than since. Yet there’s no doubt that we’ve already lost many 20th Century conventions–handkerchiefs, girdles, bank withdrawal forms. Still, the real changes have all emerged in the realm of communications. When’s the last time you heard of someone receiving a telegram? Or how about rotary telephones–remember how reviled those people were whose numbers contained too many zeroes? And who still writes letters–old-fashioned, pen-and-paper-walk-to-the-mailbox-to-mail-’em letters? They’re more or less obsolete, too.
I do miss letter writing, though. Over the years, I’ve exchanged letters with two devoted correspondents: one was my revered mentor, John Ditsky, whose missives seemed to arrive at my home practically before I’d returned from the mailbox to deposit my own letters to him. The other is my Japanese penpal, Masayo, whom I’ve known since we were both twelve years old.
Back in sixth grade, my school received letters from six Japanese girls seeking Canadian penpals. Ever the nerd (and always interested in writing), I responded to all six. Over the next year, all but one dropped away, and we continued to correspond, at the rate of 2-3 letters per month, for the next 30 years or so.
When we were about 18, Masayo wrote to tell me she had planned a summer vacation in Canada. Of course, I immediately invited her to stay for as long as she liked with me and my family in Montreal (fortunately, this was okay with my parents, too). She was landing in Vancouver on July 12, she wrote back, and would I be so kind as to pick her up at the airport? (for the non-Canadians among you, that’s tantamount to asking someone in New York City to pop over and pick you up at the airport in Los Angeles).
I explained that distances in North America were, perhaps, a tad greater than those on the islands of Japan. Astonished at the possibility, Mako nevertheless arranged for a second flight to Montreal.
[Matcha-Bittersweet Chocolate Truffles: a perfect healthy indulgence!]
On the eve of her arrival, I waited anxiously at the airport with my dad for the plane to disembark. Over the years, of course, I’d seen innumerable photos of Masayo and felt fairly confident I could recognize her in a crowd. My eyes trained on the exit stairs attached to the airplane, I’d stare with steely eyed intensity each time a petite, dark-haired woman emerged from the doors, only to be disappointed as she passed by.
Finally, I heard what seemed like a tiny, disembodied voice calling from somewhere above my field of vision. From within the throng of passengers there stood before me a petite young girl with a mop of wavy black hair, perfectly coiffed in the ultra-hip shag haircut of the day. She wore black Calvin Klein jeans and a screamingly vibrant Hawaiian shirt. As she glided toward us, her dainty feet seemingly floating along the stairs, she called out in her delicate, excited falsetto: “Ricki! It’s Masayo! Ricki!”
We hugged and immediately began to chatter as if we’d known each other our whole lives: How was Vancouver? How was the trip? Do you live far from here? How do you like Canada? Is everything here so big? Is all of Canada this beautiful? I love your shirt! I love yours, too! We continued the gabfest until well past 2:00 AM the next morning, giggling and squealing as we confirmed, in person, a friendship we’d established on paper over the previous six years.
The next day, I knocked on Mako’s door. What followed was a classic ”Who’s on First” exchange.
Me: [knocking on door]: Mako?
Mako: Hi.
Me: Hi, good morning! Is it okay to come in?
Mako: Hi.
Me: Er, hi. Did I wake you?
Mako: Yeah.
Me: Sorry. Is it okay if I open the door?
Mako: Hi.
Me: Hi. Should I wait for you to get dressed?
Mako: Yeah.
Me: Okay. So should I meet you upstairs?
Mako: Hi.
Me: [at a loss] Hi. . .
What I hadn’t realized, you see, was that Mako might still be suffering from jet lag, and too sleepy to remember to translate Japanese into English. And I didn’t know at the time that ”Hai” (sounding like “hi”) in Japanese means “yes” while “Eee-ya” (resembling “yeah”) means “No.”
The trip was, truly, a once in a lifetime experience, and we forged a bond that has lasted until this day. I was thrilled to discover that Mako was witty, upbeat, silly, smart, hip, and fun to be with–all the qualities I loved in my closest friends. She was also incredibly generous, toting a huge sack of gifts for everyone in the family.
[Frozen Matcha Latte--so simple, and so refreshing.]
I was given a purple and indigo kimono (which she helped me to tie in the traditional manner–so much excess cloth!) and a beautiful, delicate and hand-painted porcelain tea set along with a cannister of Japanese tea. I’d never seen tea like that before, light and loose and intensely green. Mako explained that this tea had amazing medicinal properties and that she was wont to drink an entire teapot of the stuff herself in an evening. The first time I brewed the tea for myself, I was surprised anew at how green it was, like a freshly mown lawn in summer. Eventually, I grew to appreciate the slightly bitter, astringent flavor of the matcha, and, before I knew it, the cannister was empty. And while I continued to use the tea service for years afterward (I searched, in vain, to find it for this post; sadly, it is buried under some of the other 57 boxes still unpacked in our basement), I never did buy more Japanese green tea.
This past week, I returned on a wave of sensory memory to that long-ago summer of Masayo’s visit. After receiving a sample pack of tea from Matcha Source, I’ve been once again imbibing the green stuff, as well as cooking with it. I love it as much as I did back then–and this time, I vowed, I won’t let three decades elapse before I buy more!
Pleased with the opportunity to play with some matcha recipes, I decided to use the tea for more than a simple brew (though I do adore the tea on its own). Here’s what I came up with.
If you’ve never experienced matcha green tea before, now’s your opportunity to try it!
Enter the giveaway to win some matcha and a stunning tea kit, by clicking here. And whether you win or not, do give these recipes a try!
Matcha-Bittersweet Chocolate Truffles (based on the Matcha Source Recipe)–and ACD-friendly version
A perfect treat for any chocolate lovers. The pairing of deep, dark bittersweet chocolate and slightly bitter, umami matcha is, unequivocally, one of the most heavenly taste combinations I’ve ever savored. Feel free to adjust the sweetness to your taste–these are deliberately just barely sweet.
1 cup (240 ml) full fat coconut milk
1/4 cup (60 ml) pure maple syrup
2 Tbsp (30 ml) Sucanat (optional)
12 ounces (340 g) good quality bittersweet chocolate (I used 70% cocoa)
1 Tbsp (15 ml) matcha powder, plus more for dusting
pinch fine sea salt
1 tsp (5 ml) pure vanilla extract
In a small, heavy-bottomed pot, place the coconut milk, maple syrup, Sucanat (if using), chocolate, 1 Tbsp (15 ml) matcha powder, and sea salt. Cook over lowest heat possible, stirring constantly, until chocolate is almost completely melted. Remove from heat and continue to stir until chocolate is melted and mixture is smooth. Add vanilla and stir to blend well.
Pour the mixture into a bowl and allow to cool to room temperature. Refrigerate until just solid enough to hold its shape. Using a small scoop or teaspoon, roll mounds of dough into balls and place on a plate covered with plastic wrap. Refrigerate until solid.
Just before serving, sift a bit more matcha powder over the tops. Makes 30-40 truffles. Will keep, covered in the refrigerator, up to 5 days (good luck keeping them that long!).
ACD-Friendly Matcha Chocolate Truffles
10-1/2 ounces (300 g) chopped unsweetened chocolate (I used Cocoa Camino)
3/4 cup (180 ml) full fat coconut milk
1 Tbsp (15 ml) matcha powder
1/2 tsp (2.5 ml) pure vanilla extract
10-20 drops stevia liquid, to taste
Matcha powder, for dusting
In a small, heavy-bottomed pot, heat the chocolate, coconut milk, matcha powder, and salt over lowest heat possible until most of the chocolate is melted. Remove from heat, add the vanilla and stevia, and stir until all the chocolate melts and mixture is perfectly smooth. Pour into a bowl and allow to cool to room temperature, then chill until set.
Using a small scoop or teaspoon, roll the mixture into balls (it will begin to melt on your hands). Once rolled, dust the truffles with additional matcha. Chill until ready to serve. Will keep, covered, in refrigerator up to 5 days. Makes 12-20 truffles.
Cool Summer Matcha Latte
adapted from a recipe at About.com
A most refreshing drink for those hot summer days (or, in my case, autumn mornings when you want something invigorating).
1 cup (240 ml) cold unsweetened soy or almond milk
1 cup (240 ml) ice cubes (7-8 cubes)
1 Tbsp (15 ml) warm water
1 Tbsp (15 ml) light agave nectar or 5-8 drops stevia liquid
1 tsp (5 ml) food-grade matcha powder
Place all ingredients in a blender and blend until the ice is completely incorporated. (If your blender isn’t strong enough to pulverize all the ice, then strain the mixture through a sieve before drinking). Pour into serving glasses and enjoy immediately. Makes 2 servings.
If you’ve never experienced matcha green tea before, now’s your opportunity to try it!
Enter the giveaway to win some matcha and a stunning tea kit, by clicking here.
Last Year at this Time: Gastronomic Gifts I: Fudge Two Ways
© 2009 Diet, Dessert and Dogs
For those of you celebrating this weekend, Happy Thanksgiving! I wasn’t going to post a list of Thanksgiving recipes this year since there are so many I wouldn’t be able to enjoy (never-ending ACD, and all)–but then I thought, why should the REST of you suffer starve miss out?
And so, I’m re-posting my recipe list from last year, plus a few extras I’ve accumulated since then, just in case you’re still on the lookout for some great holiday recipes.
Hope you all have a wonderful time with family and friends–human or otherwise!
“Aww, Mum, this is such a tease. . . our Thanksgiving was over a month ago. Which means no leftovers for me or Elsie. . . *sigh*.”
Main Meal Dishes:
Side Dishes:
Desserts:
Breakfast Dishes:
[I thought it would be fun to run a little series over here at DDD: I'll profile one one of my favorite foods, or a food that I've recently discovered and enjoyed, over several days. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. This is the fourth entry on apples.]
After reading all your comments about the Apple and Red Wine Soup the other day, I began to wonder if perhaps I’d been a tad hasty in my panegyric to the soup. Was I too effusive in my praise? I mean, it’s just soup, right? And soup is just food. So what if it has caramelized onions in it? Onions, soft and browing at the edges, infusing the room with their sweet, enticing aroma. And apples, sautéed to golden, yielding perfection, tart and tender and melding with those onions. Oh, and let’s not forget the added piquancy of red wine–a good, hearty, robust wine that would be great on its own, but added to the soup, it creates a rich, thick, beguiling first course—heck, forget that apology! I LOVE THAT SOUP.
Okay. I am now done with the soup. Promise.
But before I move to the main course, I wanted to say “THANKS” for an award from Ashley at Eat Me, Delicious–I’ve been so focused on apples that I forgot to mention it last time! Thanks so much, Ashley, for the “One Lovely Blog Award”! It is much appreciated (and you know I’d love to cook meals for you–come visit!) I’m supposed to pass this along, but there are so many blogs I love to read that I really can’t choose. I mean, that would be like choosing between Elsie and Chaser. And isn’t “demure, gentle and sweet” just as appealing as “wacky, hilarious and in-your-face”? Each has its own charms. And so, you are all Lovely Blogs!
I know, you’re thinking, “Okay, so now can we eat that main course?!” Mais, oui, bien sur!
To be honest, this dish was originally intended as an appetizer or side dish, but the “real” main course I attempted a few nights ago was, shall we say, never going to earn a star on the Culinary Wok of Fame. I’ve got a new one in the works, and if it’s a success, we’ll relegate today’s recipe to the back of the table and I’ll post about a new main. Otherwise, it’s time to dig in to terrine!
Whenever I take to whining and whinging about the frigid winters here in Toronto, some smart aleck inevitably pipes up, “But you’re from Montreal! How can you not like winter?!” Well, take it from me, bud, just because you’re born somewhere doesn’t guarantee that you love the climate. (Do you think the polar bears at the Florida Zoo feel like sunbathing?)
And it’s not just the weather (though for the life of me, I will never understand the appeal of minus 30C, snow up to your waist, icicles dangling from your scarf, or having to wear those metal cleats on the bottom of your boots to prevent falling flat on your derrière when you walk two dogs every afternoon). No, it’s also the unrelenting gloom (today’s forecast: gray. Tomorrow: dark gray. After that: whitish gray. Next day: deep gray–etc.), the ridiculous quantity of layers required to prevent frostbite of the extremities; the woolen toques that flatten your hair in thin, swirly wisps that adhere to your forehead; the traffic at a near-standstill every time it snows; the ever-shorter window of daylight, when darkness slams down in a matter of seconds, like a guillotine.
So it’s not an exaggeration to say that I seriously dislike cold. Which works out pretty poorly for me every year between, say, mid-October and the beginning of May. But it worked out extremely well, on the other hand, for this potato terrine.
A while back I spied a recipe for a layered potato terrine with apple and camembert cheese and decided to create my own version, with potato, apple and my favorite goat “cheese” (since, as you may have guessed by now, I’m a little bit obsessed with that cheese). So far, so good.
While the process was fairly involved, it wasn’t difficult, and I had no trouble assembling all the ingredients, layering them in the pan, allowing them “settle” overnight or unmolding the terrine the next day. I was pleased with the fairly compact slices, even without the inclusion of melty camembert to bind them together.
The HH and I sat down, ready and eager to dig in to our (cold) first course. A tentative first bite, and then. . . I pushed the plate away. It wasn’t awful; just nondescript: white on white on off-white on beige (well, it did sort of resemble snow that way. . . ). Curses!
But then it occurred to me–maybe it was those cold potatoes? Great in a salad, but in a terrine. . . well, not so much. I grabbed the plates and popped them in the oven to heat through. Ten minutes later, the HH and I were digging in to a wonderfully warm medley of sweet and salty, with tender spuds offering a perfect base for rich cheese and tart apple. Warmed up, this dish really excelled, appealing to the palate in a way that was entirely lacking in the cold version.
The terrine could serve as a delicious main course alongside a crisp side salad (maybe something like the first one in this post), or some bright, barely steamed broccoli or green beans to add color and textural interest.
And while I know the dish was really intended to be served chilled, I much prefer my version. Like everything else at this time of year, I simply couldn’t abide the cold.
To all my American readers and friends, HAPPY THANKSGIVING!
“Um, Mum, what did you mean by ‘in-your-face’? That sounds annoying to me, Mum. As if I keep badgering you when I want to play ball, or as if I whine a lot when I want to play frisbee, or as if I howl at you when you sit at your desk trying to blog because I want you to toss my pull-toy, or as if I nip Elsie’s face and ears when I want her to play with me, which is pretty much all of the–”
“Just zip it, Chaser. *sigh*. “
Potato Terrine with Apples and “Goat Cheese”
adapted from Homestyle Vegetarian
While it does require a bit of advance preparation, this is a lovely dish to wow the guests. Unmold the whole terrine on a platter, then slice in thick pieces at the table.
1 recipe Cashew Goat Cheese (or your favorite cheese–one that melts would, in fact, be even better in this recipe)
about 2 pounds (1 kg) new potatoes, peeled
3 granny smith apples
2-4 Tbsp (30-60 ml) coconut oil or other light-tasting oil, preferably organic
2 Tbsp (30 ml) chopped fresh parsley
freshly ground pepper
Line an 8″ (20 cm) loaf pan with waxed paper and set aside.
Boil the potatoes in a large pot of salted water until just soft, about 15 minutes. Drain and cool.
Once the potatoes are cool, cut them into thick disks about 1/2″ (1 cm) thick. Heat about 1 Tbsp (15 ml) of the oil in a nonstick pan over medium heat; cook the potatoes until just golden, then turn and cook the other side, adding more oil as necessary. Remove to a plate that has been lined with paper towels to drain.
Core and slice the apples into 1/4″ (5 mm) thick rounds. Heat another 1 Tbsp (15 ml) coconut oil in the pan and cook the apple until golden but not mushy. Drain on paper towel.
Preheat oven to 350F (180C). Arrange a layer of the potatoes in the pan, then top with a layer of apples and a layer of cheese (you can try to spread the cheese over the apples, or just place dollops of it evenly across the surface). Sprinkle with half the parsley. Repeat the layers, then finish with a final layer of potatoes.
Cover the pan with foil, sealing well. Bake in preheated oven until heated through, 30-40 minutes. Remove from oven and allow to cool slightly.
Place a piece of cardboard on top of the foil covering the pan, and put weights over the cardboard (I used cans of tomatoes) to compress the layers. Refrigerate overnight. Unmold and slice into thick slices to serve cold. To serve warm, remove cans, cardboard, and foil; reheat in 350F (180C) oven for about 20 minutes, until warmed through before slicing. Makes 4-6 servings as a main course, or 6-8 as a side dish. Best eaten within 2 days.
Last Year at this Time: Curried Root Vegetable Chowder with Dumplings
Other Posts in this Series:
Other Apple-Based Recipes You Might Enjoy:
Other Lucky Comestibles:
© 2009 Diet, Dessert and Dogs
[I thought it would be fun to run a little series over here at DDD: I'll profile one one of my favorite foods, or a food that I've recently discovered and enjoyed, over several days. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. This is the third entry on apples.]
Did you win the Trail Mix Giveaway? Don’t forget to check here!
And now, our Lucky Comestible Apple series moves on to the soup course of the meal. . .
This soup is an all-time favorite of mine. One taste, and I promise you’ll be a devotee, too. Hey–this soup should have its own fan club! No, this soup should be featured on YouTube! This soup is a souper-star. You will love this soup!
Seriously, if you don’t love this soup, I will eat my hat my words my way through the northeastern states your portion as well as my own! I would marry this soup if I could. I LOVE THIS SOUP THAT MUCH. (sorry, HH–nothing personal).
In fact, I’ve been dreaming about this soup, on and off, for the past 20 years or so. I first encountered its enticing, tart and textured charms almost two decades ago, when I was invited to my former office mate’s home for dinner. Besides being strikingly beautiful (she had worked as a model for a while before teaching) and incredibly hip, Ms. Mate was also the very first vegan I knew personally (as if beauty and cool were not intimidating enough). I couldn’t believe I’d scored an invitation–I mean, Ms. Mate wore Yves St. Laurent jackets–to teach in! And she donned funky wigs, just for fun! She had a voice like Kathleen Turner and looked like Brigitte Nielsen (well, when the latter was still pretty); and I was in awe of her.
I don’t remember the rest of the meal, but that night I was served a standout apple and red wine soup (after the salad, I might add), and was immediately smitten. The slightly tannic base, thick with puréed apple and red as a lover’s blush, was oddly mesmerizing. I begged her to share the recipe.
Once I’d copied it meticulously from her cookbook (the name of which has dissipated forever into the ether of my age-addled memory), I took it home and filed it in my “soups” recipe folder. There it lay, neglected and withering, for months at a time. Whenever a special occasion would arise–a dinner party, say, or the holidays–I’d determine to revive the apple-red wine romance, slide the page from the folder, place it on the counter, and leave it there it lay for a few days, before I sheepishly returned it to its resting place. For one reason or another, I never made it again.
As soon as I decided to run this Lucky Comestible series on apples, however, I knew which soup recipe I’d use. Last week, I strode over to my cookbook shelves and withdrew the “Soups” folder once again. I began to leaf through the recipes. . . then checked again. . . then went through them all, one page at a time. Horrors!–the soup recipe was gone!!
I can’t adequately express the devastation I felt at realizing I’d somehow either lost or misplaced that recipe. I simply couldn’t imagine leaving it out. It’s the perfect “Let’s-try-something-different-this-holiday-season” soup, the perfect “let’s-wow-the-guests” soup, the perfect “I-love-you-be-my-Valentine” soup. Besides, I hadn’t eaten it in 20 years, and the memory of that unique flavor and texture was still compelling. I decided to try to reproduce the soup from the taste memory.
I’m happy to report that the results were stellar. Not only did I fall in love all over again, the HH was besotted, too.
“Hey, this tastes like real food!” he enthused. (I stared blankly.) “You know, like it has butter and cream and maybe even meat in it.” (For the HH, that is a compliment. But no, there’s no taste of meat in it.)
My soup isn’t quite as red as I remember the original being, but the flavor was just as I’d dreamed it. Thick, rich, and full bodied, with a slightly creamy texture that’s nevertheless robust, both warming and filling. The flavor is definitely that of apple, yet savory and slightly piquant at the same time.
I still love this soup, and am thrilled to have had this reunion, two decades later. And now you can fall in love, too. This would be perfect to serve if you’re looking for something a little different this Thanksgiving.
Just don’t forget where you filed the recipe.
Apple and Red Wine Soup
This is a great first course for a festive holiday meal. As such, serve in small bowls or soup mugs–the soup is filling, and you want to leave room for the rest of the meal! This also makes a perfect winter’s lunch with a salad and big hunk of crusty bread.
1 large onion, chopped
4 large crisp apples, peeled, cored and diced (I used MacIntosh and HoneyCrisp)
2 cups (480 ml) vegetable broth or stock
2 Tbsp-1/4 cup (30 ml-60 ml) maple syrup, to taste, or 10 drops stevia
2 tsp (10 ml) cinnamon
pinch nutmeg
1/4 tsp (1 ml) cloves
2 tsp (10 ml) freshly grated lemon zest
1 Tbsp (15 ml) fresh lemon juice
1/2 cup (120 ml) drinkable dry red wine (or use unsweetened cranberry juice for ACD-friendly version)
1 Tbsp (15 ml) arrowroot powder
1/2 cup (120 ml) full fat coconut milk, plus more for garnish
Heat the oil in a large pot or dutch oven over medium heat. Add the onion and apple and sauté until the onion is translucent and the apples begin to give off a bit of liquid, about 10 minutes.
Add the broth, maple syrup, cinnamon, nutmeg, cloves, lemon zest and lemon juice; lower heat. Cover and simmer until the apples are tender, 15-20 minutes.
Meanwhile, mix the arrowroot with the coconut milk in a small bowl. Once the apples are tender, add the coconut milk mixture and stir to blend well. Allow to cook for an additional minute, until thickened. Turn off heat.
Pour the mixture in batches into a blender, or use an immersion blender, and blend until smooth. Return the soup to the pot, stir in the wine, and return to heat until the soup is heated through, about 5 minutes. Garnish with a drizzle of coconut milk, if desired. Makes 4-6 servings. May be frozen.
ACD adjustments: use stevia instead of maple syrup, and unsweetened cranberry juice instead of the red wine.
Last Year at this Time: Eggplant “Caviar”
Other Posts in this Series:
Other Apple-Based Recipes You Might Enjoy:
Other Lucky Comestibles:
© 2009 Diet, Dessert and Dogs
[I thought it would be fun to run a little series over here at DDD: I'll profile one one of my favorite foods, or a food that I've recently discovered and enjoyed, over several days. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. This is the first entry on apples.]
Honestly, where does the time go? Here we are on November 5th–but wasn’t yesterday Halloween? Now that I finally seem to be clawing my way out of my flu funk, the days are whizzing by (if only they’d whiz directly to mid-April–do not collect $200, do not pass snow–that would be great. I, for one, could do without winter.)
Well, whether we want to or not, at this point most of us are thinking ahead to the holidays. With that in mind, I’ve got two great suggestions before I turn to today’s Lucky Comestible.
If you’re looking for some delicious holiday-themed dishes, take a look at Nava Atlas’s A Bountiful Vegan Thanksgiving ebook. At 78 pages, it contains a slew of recipes, from appetizers and soups to salads, side dishes, entrées, stuffings, sauces, and desserts. While most of the recipes are Nava’s own, she also includes dishes from ”guest” chefs like Beverly Lynn Bennett, Fran Costigan, Dreena Burton, Isa Chandra Moskowitz, Robin Robertson and Susan Voisin, among others (and two recipes by yours truly!). I was thrilled to receive my copy and even though we’ve already celebrated Thanksgiving here in Canada, I still saw lots of recipes I can serve up at Christmas time and through the new year. Best of all, profits from the book are all going to some of Nava’s favorite charities. Click here for more info or to buy.
And don’t forget that Sweet Freedom is on sale until the beginning of December! With over 100 recipes for all your favorite sweet treats made healthy (plus a few unexpected goodies!), you can have your cake this holiday season, and great health, too. The book would also make a wonderful gift, and can be signed for the recipient. Just click on the book cover at left or the Cookbook link at the top of the page for more info or to purchase.
And while I was thinking about the holidays, I decided on the focus of this sixth Lucky Comestible series. Although I love pumpkin and have a few recipes that include it on this blog, there’s never a shortage of pumpkin-based recipes at this time of year. I got to thinking about other autumn produce and how I could incorporate it into my holiday menus. And since I’ve recently seen the return of limited fruits to my culinary repertoire, I immediately decided to highlight one of these not-so-sweet beauties in my next Lucky Comestible series. And then it hit me–why not apples?
I mean, apples are, in a way, the original fruit (though technically those naked lovers did gorge on pretty much every other fruit before they bit into that MacIntosh). And it’s true what they say–your daily Granny Smith could very well be a means to protecting your health. Apples are also visually appealing, tasty, portable snacks; and, I daresay, they are probably the single fruit consumed by the largest number of people. They’re sort of like the Miss Congeniality of fruits. In fact, they’re actually the Sally Field of fruits–we like them! We really, really like them. How many people don’t enjoy apples?
Far from being a mundane pleasure, then, apples are a healthy indulgence that come in a variety of shapes, sizes, and appellations. Of course, we’re all familiar with cute little Granny Smith, with her tough exterior and tart insides, or the sweet and delicate Delicious varieties. But how about the Scarlet O’Haralson or Summer Rambo? Apples take on Hollywood! If you’re curious about all the names bestowed upon this common fruit, check here.
Apples are also associated with myriad historical facts and trivia. For an amazingly comprehensive list of all things apple, check out this incredible post by Johanna of Green Gourmet Giraffe (Thanks, Johanna!).
Of course, we all know how versatile the forbidden fruit is in terms of flavor combinations; besides the seminal apples and cinnamon, apples can chum around with savory curries, sweet spice mixtures, your choice of alcoholic beverages, caramel, and even chocolate. It’s also a flexible ingredient that contributes equally well to any course of a meal. So I thought it would be fun to run the gamut of courses, featuring an apple-based dish spanning appetizer to soup to main course and dessert.
Ready for your appetizers? Let’s begin with this astonishing roasted red pepper and apple dip. Wouldn’t this look beautiful on a holiday buffet table?
This recipe hails from Nicole Routhier’s Fruit Cookbook, a massive tome that’s been wedged in my cookbook book case between Meena Pathak’s Indian Cooking for Family and Friends and the Moosewood Low Fat Favorites for almost a year without stirring (pun intended. Oh, and that reminds me, I really need to organize my cookbooks already). A book based on fruit recipes seemed perfect for my apple quest, so I pulled it from the shelf and began to browse. The original dip was intended for grilled shrimp, but we had it over grilled tofu with favorable results. It would also go exceptionally well spread on crackers, or as a base in either a grilled eggplant or avocado sandwich (or both together).
The alluring triad of smoky peppers, tangy Granny Smith, and fiery chili flakes was enough to win my heart (and my taste buds)–after enjoying this spooned over tofu, I took to spooning it straight from the container and into my salivating maw. One part chutney, one part part salsa, and one part jam, this is a perfect spread for almost any food. With a cheery orange blush (perfect for the season!) and slightly grainy texture, the dip looks beautiful mounded in a serving bowl and struck me as a fitting centerpiece for a platter of simple sweet potato “fries.” Let the holiday menus begin!
(And stay tuned for a very festive giveaway coming up next post!) 
Roasted Red Pepper Dip
from Nicole Routhier’s Fruit Cookbook
A versatile dip that works well with roasted vegetables, tofu, or burgers. This would also be great tossed with pasta or spread in a sandwich.
4 medium red peppers, roasted (you can roast them yourself or just use prepared ones), chopped
1/2 cup (120 ml) extra virgin olive oil, preferably organic
4 tsp (20 ml) minced garlic
2 tsp (10 ml) dried red pepper flakes (or less, to taste)
1/2 cup (85 g) natural almonds, lightly toasted
1/4 cup (60 ml) red wine vinegar (for ACD variation, use lemon juice)
1 tsp (5 ml) sugar, or 3-5 drops stevia liquid
1/2 Granny Smith apple, peeled, cored and chopped
salt and pepper, to taste
Heat 2 Tbsp (10 ml) of the olive oil in a skillet over medium heat and add the garlic and red pepper flakes. Sauté until fragrant and lightly golden, about one minute. Remove from heat.
Place the chopped peppers in a food processor or blender (I used a food processor). Add the sautéed garlic mixture, the remaining 6 Tbsp (90 ml) olive oil, toasted almonds, vinegar (or lemon juice) and sugar (or stevia) and process to a purée. Add the chopped apple and process again until blended. (If your blender isn’t large enough to hold allt he ingredients at once, process in two batches and then stir them together in a bowl).
Transfer the dip to a bowl and season to taste with salt and pepper. Cover and refrigerate until well chilled. Makes about 2 cup (480 ml). Will keep, covered, in refrigerator up to 3 days.
Last Year at this Time: Roasted Garlic and Pumpkinseed Pesto
Other Posts in this Series:
Other Apple-Based Recipes You Might Enjoy:
Other Lucky Comestibles:
© 2009 Diet, Dessert and Dogs
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