Well, right off the bat, I want to say this to all the other Vegan MoFo participants:
I salute you.
Kudos to you all.
Hats off.
You have my admiration.
I am in awe of you.
You rock!
And also, I am very tired.
Sure, I’ve been accused of being a little bit off my rocker in the past (and have, coincidentally, been turned off of Rocker Guy–He of the Black Leather Pants–for quite some time, now, too), but let me tell you, this “writing every day” business? I must have been utterly, truly mad when I signed up.
Don’t get me wrong: I love my blog. I love writing my blog posts. I love Vegan MoFo. I love writing, period. And I really love my blog readers and reading their comments. But writing every day?? For a month–????
Insanity, I tell you.
Well, today marks the (almost) halfway point of the quotidian posting that is Vegan MoFo IV, and I’ve made it this far–yay!. (I make no promises about the future, however.)
This past week was hoppin’ here at the DDD household! I thought I’d share a few highlights, plus a few of my favorite MoFo posts from the past week.
[Win my giveaway and get a gift pack so you can make this at home!]
II. Giveaways Galore–and you can still enter all three of them!
The regular monthly SOS Kitchen Challenge hosted by Kim of Affairs of Living and me is still going strong! Show us your best (or even your “just okay”!) recipes using sweet potatoes and you’re automatically entered to win a package of my two anti-candida ebooks or a handmade jar cozy from Kim. See full details here.
Shirley over at Gluten Free Easily is hosting this week’s A Gluten Free Holiday post, and she’s got a fantastic, foolproof pie crust recipe to share–plus SIX COPIES of two amazing cookbooks! If you’d like to win The Spunky Coconut or Make It Fast, Cook It Slow, head over and leave a comment or share a Thanksgiving favorite–full details here.
And my cinque e’ cinque giveaway will continue until midnight on Tuesday, November 16th! If you haven’t yet, head on over to read my rave review and enter to win a gift package for yourself!
III. Cranberries Galore–and you can make them yourself!
If you’re like me (hmm, sorry to hear that), then you don’t eat sugar at the moment, in any of its myriad forms. That means no unrefined evaporated cane juice, no maple syrup, no brown rice syrup, no Sucanat, no dextrose, maltose, sucrose, glucose or any other -ose. . . basically, the only permitted sweeteners are stevia, yacon syrup and the (very) occasional grain of palm sugar or drop of agave nectar. Well, around holiday time, I like to bake things with dried fruits, but the ACD doesn’t allow dried fruits. I am, however, permitted fresh berries. So. . . I decided to dry my own.
This recipe for oven-dried cranberries seemed to stike a chord with many of you, and I couldn’t be happier. I’ve used them in biscuits and muffins so far. . . and must admit, I just ate the rest as-is, by the handful.
[Moi, with the lovely Natali who interviewed me today. See the special foil-covered light above her head? How cool is that?]
IV. Cameras Galore–and you can peek into a TV shoot at my house!
This afternoon, the lovely folks from York Region Livingdropped in to interview me and tape me making up some Coconut Macaroons. I’ve shared the recipe before on my one and only YouTube video, but here it is again (below) for those of you who don’t want to skip over there.
The two hours they were in the house flew by, and before I knew it, the interview was over and the crew was busy filming the props (ie baked goods). Here’s Jeff, the cameraman, taking a shot of the table after the interview was done:
Yes, I am a total nerd: the entire experience was incredibly fun and exciting. I really enjoyed setting up the kitchen space and chatting about healthy baking, food intolerances and the ACD. Thanks so much to everyone on the show for a great afternoon! (NB: the show doesn’t air until January; of course I’ll let you know when it’s available to view!).
And here’s the recipe Natali and I baked up during the segment:
These were one of the most popular cookies from my bakery, Bake it Healthy. The HH still requests them on a regular basis. Nicely browned and crisp on the edges with a soft, chewy interior, these are bona fide macaroons. The tahini adds a good source of calcium, yet the flavor isn’t prominent in the cookies.
3/4 cup (135 g) raw, natural almonds, with skin
2 Tbsp (30 ml) finely ground flax seeds
1/8 tsp (.5 ml) fine sea salt
2 cups (160 g) unsweetened shredded coconut
1/4 cup (60 ml) pure maple syrup
1/4 cup (60 ml) light agave nectar
1/4 cup (60 ml) tahini (sesame paste)
1 tsp (5 ml) pure vanilla extract
1/2 tsp (2.5 ml) coconut extract, optional
2 Tbsp (60 ml) cacao nibs or chocolate chips, optional
Preheat oven to 350F (180C). Line 2 cookie sheets with parchment paper, or spray with nonstick spray.
In the bowl of a food processor, whir the almonds, flax and salt together until they resemble a coarse meal, about the texture of cornmeal. The mixture should be very finely ground, without any identifiable pieces of almond visible. Add the coconut and pulse once or twice to combine.
Pour the maple syrup, agave nectar, tahini, vanilla and coconut extract over the dry ingredients. Process again until everything is incorporated and the mixture forms a sticky ball (you may need to stop and scrape down the sides of the processor bowl once or twice). Stop as soon as the mixture holds together to avoid grinding the coconut too fine. Stir in the cacao nibs or chocolate chips by hand; do not process again.
Using a small ice cream scoop or tablespoon (15 ml), drop small mounds of the mixture onto the cookie sheets about 1 inch (2.5 cm) apart. Wet your palms (or use a silicon spatula) and flatten the cookies slightly.
Bake in preheated oven 10-12 minutes, rotating sheets about halfway through, until the cookies are deep golden brown on top. Cool completely before removing to a cooling rack (the cookies will firm up as they cool). Makes 14-16 cookies. May be frozen.
V. MoFo Posts Galore:
It’s been tough to keep up with all the posts happening over the past two weeks–so many amazing bloggers blogging daily! I’ve been reading and commenting as much as I can, but am woefully behind even now. Here are but a few of the stellar posts I’ve encountered recently:
As always,I love it when readers try my recipes and let me know that they did. I thought I’d share links to other people who made recipes from the blog and posted about it during the past few weeks.
Here’s a list of recent culinary creations based on DDD recipes. If I missed yours, let me know and I’d be happy to add it to the list!
River of the adorable Wing-It Vegan was another busy bee (or would that be turkey?) who cooked up some beetaroni (faux pepperoni) as well as some Chocolate Fudge Nut Clusters. But most importantly, River launched her crafty campaign to help get me on the Ellen Show! (for those of you who weren’t reading back then, Ellen has recommended my book on her website. The next step is to actually bake goodies from it on her show! If you’d like to support the campaign–and get a free copy of the book if I’m on the show–just check out River’s blog);
I know; nothing is as awesome as George Clooney. (Well, at least according to George Clooney). But this is still one heck of a stud muffin, nonetheless! (*groan*).
So, are you ready for the Oscars?!
As I’ve been remarking on twitter, I’m not sure why I’m so geared up to watch the glitz-and-glamor, botox-and-restalyn, glistening parade of sartorial faux-pas yet again this year, considering (a) I’ve seen but one of the movies; (b) the hosts, while both appealing in their own ways, are really a generation removed from most of the viewing audience; (c) this year’s show, with its surfeit of charity-ops for camera-hungry celebs and its plethora of cause-specific ribbons, promises to offer a massive ego-massage positively onanistic in its over-the-top, only-as-they-can-do-it-in-Hollywood, self-indulgence.
But hey–I might see George Clooney! And Meryl will be there! And maybe even Oprah! And gowns! And a dance number! And Joan Rivers–!!
Oops, no Joan Rivers this year (at least, not in Toronto). Boo hoo! To me, her biting commentary and snarky asides were mostly what made watching the Oscars worthwhile (that, and the squirm-inducing speeches, of course). Well, at least I saw La Joan the other night at her live performance. (For those of you who asked, she was tremendous. Hilarious. Gut-splittingly funny. A force of nature, indeed! And the worst gutter mouth of anyone I’ve ever heard, regardless of age. Nice to know some things don’t change as you get older!)
I’ve always wanted to have one of those Oscar-night parties with friends, at which you all eat themed foods and drink themed alcoholic beverages. Instead, tonight I’ll be watching the show while continuing to work on my puzzle, with the HH gleefully adding his ascerbic commentary from the sidelines. Not a fan of the whole Hollywood-worship vibe, the HH would rather read a book on nuclear physics. For real.
Still, gotta give the guy credit for staying in the same room and keeping me company. And who says couples can’t have different interests? When we were first together, I might have wished that my honey and I would do everything together, but I’ve since realized it’s no fun, for instance, sitting in a movie theater watching The Notebookand bawling your eyes out while your partner silently mocks you for your melodrama. Much better to go with a girlfriend, and let her silently mock you.
And so, in the spirit of each doing her or his own thing, I bring you these Awesomeness Muffins, made especially for the HH to enjoy on his own. Since he’s not on the ACD, and since I would much rather he bring a homemade muffin than a Tim Horton’s muffin to work for breakfast each day, I was happy to do so. And they’ll make a great snack for the guy while he reads that physics text.
The recipe is adapted from the talented Kris Holechek’s 100 Best Vegan Baking Recipes. The original muffins, called “Leslie’s Awesomeness Muffins” (see? some things really are better with your girlfriends) featured a combination of banana, dates, and nuts. I took the mix a step further–perhaps feeling a bit of the over-the-top Hollywood influence this weekend–and added butterscotch chips, which I sourced from a local supermarket and have been dying to use. The result was a moist, light muffin packed with a health-promoting punch and just a smidge of decadence. Somehow, I don’t think the Oscars will offer the same restraint this evening.
Light, moist, and with very little added sweetener. You can certainly substitute chocolate for the butterscotch, but the butterscotch chips add a lovely aroma and richness to the muffins.
2 medium bananas, mashed (about 1 cup/240 ml)
1/2 cup (120 ml) plain or vanilla soy, almond or hemp milk
1/4 cup (60 ml) sunflower or other light-tasting oil, preferably organic
2 Tbsp (30 ml) blackstrap molasses
2 Tbsp (30 ml) maple syrup or agave nectar
1/2 tsp (2.5 ml) apple cider vinegar
1 cup (100 g) old-fashioned whole rolled oats (not instant)
2/3 cup (95 g) chopped dried dates
1/3 cup (65 g) dairy-free butterscotch or chocolate chips
1/2 cup (55 g) walnut pieces, lightly toasted
1 cup (140 g) light spelt flour
1/3 cup (45 g) whole spelt flour
2 tsp (10 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/2 tsp (2. 5 ml) cinnamon
1/8 tsp (.5 ml) fine sea salt
Preheat oven to 375F (190C). Line a 12-cup muffin tin with paper liners, or spray with nonstick spray.
In a medium bowl, combine the bananas, soymilk, oil, molasses, maple syrup and apple cider vinegar; stir until well mixed. Add the oats, dates, chips and nuts and stir to coat. Set aside.
In a large bowl, sift together the light spelt flour, whole spelt flour, baking powder, baking soda, cinnamon and salt.
Add the wet ingredients to the dry and stir just until combined. Using a large ice cream scoop or 1/4 cup (60 ml) measure, scoop the batter into the prepared tins, dividing evenly. Bake in preheated oven 15-20 minutes, until a tester inserted in a center muffin comes out clean. Cool 5 minutes before turning onto a rack to cool completely. May be frozen.
After that harrowing ordeal in the airport and the relentless carnival atmosphere of Miami Beach in the first half of our trip, the HH and I were more than ready to head north to Sarasota, where my cousin Marketing Guru (MG) had promised a more serene lifestyle. So let’s hit the road, shall we?
I. En Route to Sarasota: See Ya Later, Alligator
[Can you believe how many alligators live along this stretch of Florida highway?? Me, neither. (Source)].
Leaving Miami, we headed along interstate Route 75, also known as “Alligator Alley.” This 200-mile (320 km) stretch of highway dissecting the Everglades offers the curious sightseer but one image: a seemingly endless vista of flat terrain dotted with the occasional tawny brush, swampland on either side, and a veritable army of alligators poised on either shore, patiently awaiting their lunch (human, perhaps?), effectively sporting their green leathery camouflage. I tried over and over to snap a photo as we whizzed by the monochromatic scenery, to capture only this:
[Can you spot the alligator in this photo? Me, neither.]
Finally, after about 2 hours without pit stops, bathroom breaks, or any other signs of civilized life, we lit upon Naples, then continued right through to Sarasota (with a quick rest stop at a local Sheraton Four Points Punta Gorda).
II. Sarasota: Feed Me!
I was initially a little wary before our reunion with MG,whom I hadn’t seen in about 10 years. It was also the first time I really got to know MG’s wife (MGW), with whom I’d never really spent any quality time. I shouldn’t have fretted: they were both incredibly hospitable, gracious and welcoming, and we four hit it off famously. I mean, for our first dinner out, MG suggested Chutney’s (“where spice is the variety of life”), primarily because “they have a daily vegetarian option.” (Is he a great guy, or what?) The combination Indian and Mediterranean menu provided more than enough choice for this Canuck gal. Thanks, cuz!
A cozy, unassuming atmosphere beckoned and the food, both homey and creative, was excellent. My pick (of course) was the vegetarian curry of the day (with chickpeas and vegetables) along with a hefty portion of the Mediterranean appetizer plate shared by us all (including baba ganouj, hummus, tahini and falafel). We did manage to get back to the house in time for an hour of ice dancing* before falling into bed. All in all, a great first evening!
III. Sarasota: Come Over Here and Give Me a Pug.
One of Sarasota’s most quirky public events is known as the ”Pug Parade.” For this annual festival, every dog owner in the city–nay, the state (and beyond) dresses up her or his pug, then sashays along a runway with said costumed canine to determine which will win the Dog Owner with Way Too Much Time on Their Hands award. (Okay, I made up that last part. But they do choose a winner for best dog costume.).
Well, as it turned out by sheer coincidence, the HH and I arrived on the selfsame weekend as this year’s parade! And by even greater coincidence, Marketing Guru and MGW have a pug! And her name is Misty! And Misty is a former Pug Parade Champion!
Needless to say, we attended this year’s Pug Parade.
Milling about under a massive tent in the center of a local park, I have never seen so many pugs in one place, let alone so many pugs in wildly creative costumes (biker pug with actual tatoos; sushi pug rolled into a giant nori roll; bride pug with bouquet and groom pug; geisha pug; birthday cake pug; ballerlina pug, Tiger Woods pug, Lady GaGa pug, Bug Pug, and any other kind of pug you can imagine). Misty, this time round, was dressed as Pugahontas. Ain’t she cute?
[Can you spot the alligator in this photo? It's right there in front, dressed up as a pug.]
Though she didn’t win this time round, Misty did receive a huge round of applause and several hoots.
Later, as we drove through the idyllic neighborhood with its palm tree-lined streets and placid parklands, the HH and I both marvelled at how beautiful the area was. A planned community, almost the entire city had been built from scratch.
“Oh, when we first moved in, there were still lots of alligators roaming the streets,” MGW told us. “And wild boars everywhere.” Alligators? Wild boars?
I nodded politely. “Wow,” I said. “You guys are brave to have moved here back then. Good thing the alligators have all gone now.”
“Well, not really,” she countered. “They just hang around the ponds now. You can usually spot a few at each pond.” Given there were ponds at just about every intersection, and given I had not yet spied a single solitary alligator with my own eyes, I remained incredulous. We approached another pond.
“Here, take my binoculars,” MGW urged as Marketing Guru slowed the car. I peered through the lenses at the not-so-distant shore. And. . . what the–?? That dark olive-grey mass in front of the trees. . . by George, it WAS an alligator! But wait! There were two more masses beside it, just over there to the right. . . ! And what was that further down the shore–??!! I could feel my skin begin to tingle.
“They stay still during the day, but they generally come out at night,” MGW informed us. “Don’t worry, though, they don’t come up to the houses. . . well, not anymore.”
And just like that, there went my dreams of moving to Sarasota.
Our pre-performance dinner that night took place at Tropical Thai, another quaint spot that served up surprisingly good food. I was, again, surprised and delighted with the number of vegan options (there was even an entire page of Macrobiotic dishes!). I opted for miso soup, followed by a red curry with vegetables and tofu–not as tasty as the previous night’s Indian curry, but satisfying nonetheless.
Then, it seemed, just as we began to really relax and feel at home,** it was suddenly time to return to Toronto. Here we are now, a week after our return, and it feels as if we never left. And as a bonus, we were greeted last week with the biggest snowstorm so far this season. As Pepé le Pew would say, Le sigh.
["Mum, it definitely felt like you left to us. And don't worry about the snow--at least you won't find any alligators living in this climate!]
Well, if I can’t physically remain in Florida, at least I can travel back along the highway of gustatory imagination. I decided to recreate the delectable butternut-edamame hash I savored at Wish in Miami. With small, uniform cubes of roasted butternut squash cozying up to perky green edamame, both awash in a slightly gooey, slightly sweet maple glaze, this hash was the epitome of clean and delicious fare. I had to have it again!
My version uses yacon as a standin for maple syrup in the original, though you should feel free to swap it back if you prefer the latter or can’t find the former (unless you’re also on the ACD, that is, in which case, sorry–maple syrup is verboten).
The bright hues and fresh flavors of this dish are guaranteed to bring a little bit of Florida sunshine into your mealtime. And no alligators, I promise.
*That would be, “watching it on TV,” not “doing it.”
**Not that I’d ever get used to the alligators, however.
Butternut and Edamame Hash (suitable for ACD Phase I or later)
With its combination of sweet squash, chewy edamame and sticky glaze, this high-protein dish makes a perfect accompaniment to any savory main course.
1 small butternut squash, peeled and seeded, cut into 1″ (2.5 cm) cubes
2 Tbsp (30 ml) extra virgin olive oil
1/2 tsp (2.5 ml) fine sea salt
1 cup (240 ml) shelled, cooked edamame
2 Tbsp (30 ml) yacon syrup and 3 Tbsp (30 ml) water OR 1/4 cup (60 ml) pure maple syrup
1 small clove garlic, minced
1 Tbsp (15 ml) toasted sesame oil
1 tsp (5 ml) arrowroot powder or cornstarch blended with 1/4 cup (60 ml) water until smooth
1/2 tsp (2.5 ml) maple flavoring (if using yacon syrup), optional
pinch fine sea salt
Preheat oven to 400F (200C). Line a large baking sheet with parchment paper, or spray with olive oil spray. Also spray a casserole or square pan and set aside.
Place the raw squash cubes in a large bowl and drizzle with the olive oil and salt. Toss with your (clean) hands until all the pieces are coated evenly. Spread the squash on the baking sheet in a single layer. Bake for 35-45 minutes, until the cubes are just tender. Remove the squash and reduce the oven heat to 350F (180C).
Meanwhile, in a small pot, combine the yacon/water or maple syrup, garlic, sesame oil and arrowroot mixture until well blended. Cook over medium heat, stirring constantly, until the mixture boils and bubbles; continue to cook and stir for 30 seconds, until thick. Remove from heat and stir in the maple flavoring, if using; season with more sea salt to taste.
Place the squash cubes and edamame in the reserved casserole dish and pour the glaze over them; toss with a large spoon or spatula until all the squares are coated. Reheat in the oven until everything is warmed through, about 10 minutes. Stir again before serving. Makes 4 side servings.
Some of you may be following Shellyfish’s brilliant scheme to fête her mom for her 60th birthday–have a variety of volunteer bloggers send little gifts from around the world, to arrive sporadically for 60 days of birthday gifts! Shelly was overwhelmed by the response of bloggers who wanted to participate (myself included!).
For my little gift, I decided to send (what else?) chocolate. This is a uniquely Canadian bar, made by artisanal chocolate makers in Quebec. I wrapped it. . . .
. . . and miraculously found this perfect card for a Momma Fish!
[Answer in the first photo, up top.] Happy Birthday to Shelly’s mom, and kudos to Shelly for coming up with such a wonderful, generous, creative gift.
And now, on to the giveaways. . . .
Our top two are:
Ruth from Plentiful Plants--you’ve won the layer cake! Please contact me at dietdessertdogsATgmailDOTcom to arrange for delivery of your cake!
And Jes from Cupcake Punk–you’ve won the quart of maple syrup! Please email me as well at dietdessertdogsATgmailDOTcom with your address so I can tell the wonderful people at Coombs Family Farms where to ship the your prize!
Congrats to the two winners! And thanks, everyone, for playing along this time. (And there will be one more giveaway up my sleeve in a month or so, before the cookbook comes out).
New recipes to be posted later today!
“Mum, we’re happy for the winners and everything, but don’t we at least get a tiny lick of cake for posing with the winners’ names? Oh, why does it have to be chocolate cake??”
[ONLY THREE DAYS LEFTTO ENTER THE MAPLE SYRUP AND LAYER CAKE GIVEAWAY! If you haven't yet entered, hop on over to this post and leave a comment! ]
Alas, I was too young to be part of the Hippie Generation (Woodstock ’69; Flower Power; Bed-Ins for Peace; Turn On, Tune In, Drop Out; and so on). On the other hand, The Nurse was a bona fide Child of the Sixties (she even used to draw a little flower on her cheek every day–in pen–where Marilyn Monroe’s famous mole was positioned). Up until my twenties (and based on the example of my sister and her friends), my idea of “hippie” went something like this:
a) long, flowing, basically unkempt hair (including on head, on legs, and under arms) and fingernails;
b) torn T-shirt (must be braless underneath if female), torn blue jeans, leather thong sandals;
c) slightly nasal, slightly lilting, sandpaper-on-velvet voice, usually directed at no one in particular;
c) à la Pig Pen*, frequently trailing a cloud of dusty smoke (which smelled suspiciously like a mix of burning rose petals and oregano);
d) said “groovy” and “cool” and “cat” and “establishment” a lot.
So when I enrolled as an undergrad at the University of Windsor and, at our first faculty-student event, met a real, honest-to-goodness hippie among the grad students there, I was surprised to see that she didn’t fit all the criteria I’d so assiduously lined up in my mind.
The major difference between the textbook hippies (no oxymoron intended) and my new acquaintance, Ms. Floaty (she acquired that sobriquet because it seemed to me she could glide across a room without actually touching feet to floor), was that the latter, at least, knew how to cook from scratch. Not only that, she knew how to cook well.
Remember the original hippie food? Generally full of soybean cakes and tasteless variations on tempeh and tofu. If you’ve got a copy of the Farm Cookbook, you’ll be amazed at how many of the recipes focus on soybeans, tofu, tempeh, soymilk, miso or even ice bean (soy ice cream)–though, judging from the photos in the book, the people on the Farm do all seem to fit the classic hippie prototype. It’s those seminal hippie vittles that brought us favorites like “Oven Fried Gluten,” “Creamed Tempeh,” “Soysage Dogs” or “Gluten Burritos.” Of course, they ate more than just tofu. They also ate beans, and brown rice, and sprouts. And let’s not forget where the phrase “Crunchy Granola” came from–oats and nuts and seeds and oh, probably, tofu. (Though I think that particular stereotype has been shattered for all time courtesy of Andrea’s take on the stuff–and her latest addition, with chocolate chips!).
Ms. Floaty had her own, surprisingly tasty, repertoire. She proffered a moist, dark and delectable cake studded with mysterious chips that she called “carob.” I’d never tried carob before, and loved it immediately. I was also lucky enough to sample her oat and coconut cookies, also featuring those unusual, exotic chips. After I asked for the recipes, I was surprised to learn that everything she baked incorporated maple syrup as a sweetener. Of course, it made sense: before the advent of agave nectar, maple syrup (along with the occasional brown rice or barley malt syrup) was the hippies’ and nature-loving folks’ sweetener of choice.
As I’ve mentioned before, growing up in Quebec, I assumed maple syrup was as common as my father’s ex-girlfriend (well, that’s what my mom used to say about her, anyway). So I never really thought much about maple syrup as anything but a substitute for sugar, used whenever a certain sort type of sweetness was required; it never occurred to me to showcase the auburn ambrosia as the primary flavor in its own right.
As a lead-in to the giveaway, I thought it only fitting to bake at least one item that was entirely infused with maple flavor.
And where does one go to find a foolproof cupcake–of any flavor or variety your fancy might touch upon? Why, Vegan Cupcakes Take Over the World, of course!
I started with Isa and Terry’s recipe for Maple Cupcakes and made my usual modifications so that the treats are compatible with the NAG diet (and don’t worry–both Maple Mania recipes were prepared the week before I started my current anti-candida cleanse, so I haven’t broken the diet! If you’re interested in an ACD update, though, you can check here). The result was a single serving treat with an incredibly light crumb and gorgeous, heady maple aroma. I didn’t bother to include the original’s 1-1/4 teaspoons (6 ml) maple extract (the syrup I had was that good)–and these were still intensely maple. (Whoever wins that quart must make these!).
Made with organic coconut oil and less soymilk powder than the original, the frosting, too, was superb–airy, creamy, light and, like the cake, rife with pure maple goodness. I’d definitely recommend these confections for a special occasion–an anti-establishment rally, maybe, or even a bed-in.
“Mum, you know it’s Chaser’s birthday next month. . . is that occasion special enough? I’m sure we could taste just a little of that frosting, don’t you think?”
Unfortunately, maple syrup is a bit too sweet for dogs, but the HH scarfed down his share of these goodies. If you’re a fan of maple flavor, you will love these.
“Mum, we are crushed. We’re devastated. I think you’re going to have to supply treats on demand from now on, just to make up for it.”
Maple Cupcakes with Maple “Buttercream” Frosting
inspired by a recipe in Vegan Cupcakes Take Over the World
Laden with the lovely sweetness of pure maple throughout, these cupcakes are an indulgent, yet natural, treat. You’ll really dig it, man!
For the cupcakes:
1/2 cup (120 ml) plain or vanilla soymilk or almond milk
1/2 tsp (2.5 ml) apple cider vinegar
1 Tbsp (15 ml) finely ground flax seeds
1/2 cup (120 ml) pure maple syrup (preferably grade B)
1/3 cup (80 ml) sunflower or other light-tasting oil
1 tsp (5 ml) pure vanilla extract
1-1/3 cups (185 g) light spelt flour
1 tsp (5 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/4 tsp (1 ml) fine sea salt
Preheat oven to 350F (180C). Line 10 muffin cups (for large cupcakes) or 12 muffins cups (for small cupcakes) with paper liners, or spray with nonstick spray.
In a medium bowl, whisk together the milk, vinegar, flax seeds, maple syrup, oil and vanilla until well combined. Set aside while you measure the dry ingredients, or at least 2 minutes.
In a large bowl, sift together the flour, baking powder, baking soda and salt. Pour the wet ingredients over the dry and whisk just until combined (do not overmix).
Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop the batter into the prepared muffin cups. Bake in preheated oven for 20-25 minutes, until a tester inserted in one of the center cupcakes comes out clean. Cool completely before frosting. May be frozen.
For the buttercream:
2/3 cup (160 ml) organic refined (ie, unflavored) coconut oil, soft at room temperature (see note)
2/3 cup (160 ml) pure maple syrup (preferably grade B)
In a deep bowl with electric beaters, beat the coconut oil, maple syrup, vanilla and sea salt until combined.
Slowly sift in the soymilk powder and blend on low speed to incorporate. Then blend on high speed until the mixture becomes lighter–both in color and texture–and fluffy. If it seems too soft to hold a peak, add the chia and beat to incorporate; let stand 2-5 minutes, then beat again before using. Makes enough to frost 10-12 cupcakes. May be frozen; defrost in a covered container in the refrigerator overnight before using.
Note: You can certainly use unrefined oil for this frosting, but it will have a distinct coconut flavor.
AND DON’T FORGET: YOU CAN WIN A QUART (LITER) OF PURE MAPLE SYRUP TO MAKE YOUR OWN MAPLE CUPCAKES. . . JUST CLICK HERE FOR DETAILS!
*Yes, I suppose it should have been “au Pig Pen,” but really, doesn’t that sound silly?
First, the blog news: Welcome to the new home of DDD! We’re almost there–I’m about 95% moved in and unpacked so far. . . we’ve still got to add a virtual top coat of paint, rearrange some html furniture and hang some digital pictures before the rest is up and running over the next week or so, but everything is on site and functional!. Please don’t forget to update your Google Reader, other subscription info and blogrolls (it’s also much easier to subscribe to this new site–there’s a “subscribe” button to the left, just under the blog’s title–so hope that helps. And note that the page tabs are now across the top of the page and not on the right as in the old site!). I’ll be transferring over here for good by next week.
The site was set up and arranged by Blain Smith of 13 Infinite. It’s been a pleasure to work with him on this–Blain’s communication style is easy and relaxed, yet always professional. He’s also been very accommodating and incredibly quick about responding to all my emails regarding the site (not to mention very patient with my sometimes endless questions and requests!). If you’re looking to set up a new blog, I’d highly recommend him.
Next, the cookbook news: my cookbook finally has a cover!
(I’m guessing you might recognize some of those photos? And I know, the red, white and blue looks very patriotic,no?)
Finally, theDouble Giveaway News!!
I am very excited for this giveaway because it’s the perfect melding of my new blog, my new cookbook, and a product I love!
In honor of the cookbook’s cover being finalized, I decided to throw another giveaway to celebrate–add a new blog home, and it’s really a reason to party! (Get those chandeliers and lampshades ready!)
So here’s the scoop:
WHAT YOU CAN WIN
PRIZE ONE: ANYONE IN NORTH AMERICA CANWIN (again, a HUGE apology to my overseas readers–shipping costs prohibit overseas delivery. BUT I DO PROMISE THAT THE NEXT GIVEAWAY WILL ABSOLUTELY INCLUDE ANYONE ON THE PLANET!)
[This is a photo of the glass bottle I received--the quart jug prize is four times this big!]
Yes, the prize is the same amazing maple syrup I wrote about in my previous post. And when the people at Coombs Family Farms heard how much I loved their syrup, and how much my readers wished they could taste some, they said, “Okay! Let’s give some away!” Who am I to argue? I said, “YEEEE-AAH.”
With a full quart (about a liter) of pure maple syrup, you can bake every maple-based recipe on this blog, and probably all the maple-based recipes in my new book, too! And I can’t wait for one of you to sample this extraordinary product as well, and tell me what you think!
PRIZE TWO: THOSE IN THE TORONTO AREA CAN WIN (to ensure freshness, it has to be within Toronto, or you must be willing to meet me within Toronto–I am really sorry it can’t be everywhere! sniff!)
A custom-baked chocolate layer cake from the Sweet Freedom recipe–made to your specifications!
After I posted about the cake I made for my friend Eternal Optimist’s birthday, I was touched by so many positive comments about the cake. This is the same recipe I used for several years when I baked birthday cakes for kids with food sensitivities to wheat, eggs, dairy and refined sugar–and was a regular hit with the kids and adults alike (low-gluten, but not gluten free). The 9-inch layer cake serves 10-12 people comfortably.
Now, I’d love for a lucky reader to sample this chocolately, moist and light cake, too! And you get to design the frosting/filling, plus whether you’d like a message on the cake as well. (We’ll choose a mutually convenient delivery time so that you can even plan to serve the cake to family, friends, or party guests!)
Here’s what you can choose:
Chocolate layers with vanilla pastry cream filling and chocolate buttercream frosting
Chocolate layers with all chocolate–filling and frosting
Message of your choice in any color frosting (or no message–it’s up to you).
I’ll deliver the cake freshly baked and frosted so it’s ready to serve!
HOW TO ENTER:
Entering couldn’t be easier–simply click on over to my new blog home, take a look around, then let me know either:
1) what more you’d like to see on the blog (any other features you’d like me to add? Something you’re missing from the old blog? –etc.) OR
2) what you like best about the new blog if you can’t think of anything you’d like to be different.
FOR A CHANCE AT TWO EXTRA ENTRIES, simply mention the contest on your own blog, if you have one, and link to this very page on the new blog (ie, this page).
Don’t have a blog? You can still earn two extra entries! Simply browse through the Recipe Index on the new DDD (or you can click on the “Recipes” tab, above, or just do a search on “maple syrup”) and choose a favorite recipe that uses maple syrup (some of the links haven’t been shifted to the new blog yet, so you might still be in the old blog when you click on a recipe title–I’m in the process of changing them all over). Then comment again, letting me know which one you like best, and why–and you’ll be entered two more times.
Please be sure to include a valid email address so I can get in touch with you if you win. And if you’re eligible for the cake, please be sure to mention that in your comment, too!
That’s it!
Please post your comments on the new site (this one) to be eligible to win–that way I can keep track of all the entries in one place.
HOW IT WILL WORK:
Once the contest closes, I’ll choose two winners from a bag of names. The first Toronto-area name I withdraw will win the cake. Then all the other names go back into the bag for the maple syrup draw, and the second name I choose wins that.
DEADLINE AND ANNOUNCEMENT:
Deadline for entries is midnight, March 31, 2009, Toronto time.
Winners will be announced first thing on April 2, 2009 (I wouldn’t dare post contest winners on April Fool’s Day!).
I loved baking up a storm for the previous giveaway, and was thrilled with Lisa’s kind words about the Sweet Freedom goodies.
I can’t wait to get baking on this cake for you this time round as well. And even if you can’t win the cake, you’re still eligible to win the syrup–so you can then bake your own delectable treats!
[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 Freedomgiveaway. . . 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.
Despite my constant whining about winter (When, oh when will it finally be over?? How much longer must I endure this bleak, bleached, desolate wasteland of frigid snow? How many more days must I suffer through this torturous, crystalline hell on earth? ), I fully recognize that the season Below Zero does have at least a few minor benefits.
For one, you get to cuddle closer to your honey while watching Battlestar Gallacticaor a DVD. You feel justified when you stay home from that excruciatingly boring dinner meeting (“but the roads were impossible. . . “). You have a legitimate reason to cover up your all-time high weight of mumblemumbleundisclosednumber pounds and wear loose sweaters.
And then, when the season finally begins to wane, you have the opportunity to eat fresh maple syrup.
Although technically, the trees aren’t tapped until early spring, in Canada you can purchase real maple syrup year-round (yay!). When I first changed my diet and left white sugar in the dust, maple syrup quickly became one of my baking staples. Its subtle, buttery, vaguely smoky and intensely sweet flavor is the perfect enhancement for so many foods–pancakes, of course, but also baked beans, scrambles, chocolate pudding, even some noodle dishes or casseroles. Whether you enjoy the lighter grades that contain a higher water content (the syrup darkens in color, thickens somewhat and intensifies in flavor as it’s condensed) or the richer, darker varieties, true maple syrup is a unique and noteworthy enjoyment.
When we were kids, I never realized that what my mom referred to as “maple syrup” was actually artificially-flavored corn syrup. My dad and sisters loved the stuff, and would slather it on a stack of pancakes so thickly that the syrup soaked right through to the cake on the very bottom of the pile, rendering them all a soggy, sticky mess.
I could never warm up to those heavy, dense, wet cakes. It wasn’t until I began to purchase pure maple syrup as an adult that I truly learned to appreciate pancakes. At first, I was skeptical, cutting just a corner of the pancake and tentatively dipping it into a little pool of syrup on my plate, as if I were testing lakewater with my big toe; but once I experienced that authentic light and sugary elixir, I felt comfortable pouring it on and plunging in with gusto.
Tasting genuine maple syrup also called to mind a childhood event when I was lucky enough to sample the “real thing” away from our corn syrup-infused kitchen at home. Once, on an extra-curricular school trip in April, our grade three class visited a maple farm north of the city. There, we attended an event known as “Sugaring Off.” (To this day, the term sounds vaguely like an expletive to me: “Why, you sonofa–just sugar off!” “Oh, yeah? Well you sugar off! And your mother wears army boots, too!”)
The maple farmers would hold these events just as the sap began to run, using freshly tapped syrup. They’d heat it just enough so that it caramelized instantly when poured over a base of pristine, white, freshly scooped snow that had been spread evenly across a long metal table. Immediately, the syrup was transformed into toffee against the frosted snow, and we kids wielded soup spoons, scooping in a frenzy of delight as we dug in and all shared the huge slab of sweetness.
Of course, these days, the practise would be banned for hygienic purposes. When I was a kid, however, no one worried about the snow harboring parasites, or fox pee, or fungus-infested decomposing pine cones. . . we just ate it. We all double-dipped, even triple-dipped, sharing the same enormous, rectangular, metal plate. And it was delicious. Like soft, warm, just-cooked caramel. . . . oh, how I loved it!
So when I heard about this week’s Root Source challenge to create a recipe with maple syrup, I knew I had to participate. Since I’ve been baking exclusively with natural sweeteners for the past few years, anyway, this task didn’t strike me as very different from what I’ve already been doing. And while I had a few maple syrup-based recipes in my repertoire, I wanted to create something original for this event.
Since I’m off chocolate for the time being, I considered other foods with which maple syrup can be paired successfully. One of the most common combinations–walnuts and maple syrup–exists precisely because these two ingredients complement each other so well. So I decided this was no time to buck tradition; maple and walnut it is!
The result of my kitchen playtime is these Maple-Walnut Cookies. They’re light, crisp, and really showcase the unique flavor of the syrup, especially the day after you bake them, when the flavors mature. If you prefer a chewy cookie, reduce the baking time by two or three minutes.
Maple-Walnut Cookies
Because this was a test batch, I made a relatively small quantity. You should be able to double this without any problems.
1/2 cup (50 g.) walnut halves
1/4 cup (30 g.) ground flax seeds
1/4 cup plus 2 Tbsp. (45 g.) whole barley flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. sea salt
2 Tbsp. tahini (sesame paste)
1/2 tsp. pure vanilla extract
1/3 cup pure maple syrup
1/4 tsp. apple cider vinegar
Preheat oven to 350F. Lightly grease a cookie sheet, or line with parchment paper.
In the bowl of a food processor, process the walnuts, flax, barley flour, baking powder, baking soda, and salt together until you have a fine meal. The nuts should be finely ground into the mix; no large pieces of nut should be detectable.
Add the tahini, vanilla, maple syrup and apple cider vinegar to the processor. Pulse or process on low speed until the mixture comes together to a sticky dough.
Using a small ice cream scoop or tablespoon, scoop balls of dough and place on the cookie sheet about 2 inches apart. Wet your hands and flatten each cookie slightly (or use the back of a glass).
Bake about 10 minutes, until golden brown, turning the sheet once about halfway through. Cool before removing from sheet. Makes about 15 cookies. These freeze well.
[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.]
