THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
[Disclosure: I purchased both my own and the prize calendar myself. I was under no obligation to write this review and was not compensated for it.]
[Kim's Buckwheat Crackerbread with my own Sweet Potato Spread]
When I found out that my friend Kim was creating a recipe calendar for 2011, I squealed with joy. You may know Kim as my partner in crime sunworshiphoarding colorful earrings the SOS Kitchen Challenge, as we alternate choosing ingredients and writing the kickoff post each month (can you guess who wrote which ones?). Kim also pens the creative, informative and often whimsical blog, Affairs of Living, where she is a vocal advocate for Lyme patients (she follows a specific diet as well, which is very much akin to my ACD), and she creates incredible, innovative, delicious recipes.
As soon as the calendar was available, I hopped over to her etsy shop and bought a couple (I figured I could give one as a Christmas gift). Alas, the holiday rush combined with the usual disorganizationlassitudeincompetence delays of the Canadian postal system meant that I never received my order. Kim valiantly sent me another one last month, which I received just in time for the new year. Yay!
The full title is A Year to Eat Freely: 12-Month Calendar Featuring Recipes Free of Gluten, Rice, Dairy, Casein, Eggs, Soy, Corn, Tree Nuts, Peanuts, Potato, Tomato, Citrus, Shellfish and Cane Sugar. That’s quite a mouthful! (and let me tell you, it’s an entirely delicious mouthful). It may be 2011 already, but you see, this collection is far more than just a calendar: each month is printed on its own sturdy, pocket-sized recipe card (recipes are on the back). Gorgeous photography coupled with innovative, delectable recipes (all gluten free, vegan, and free of refined sugars) make this a keeper no matter the time of year.
Kim is also donating 5% of her profits to Turn the Corner Foundation, “an organization dedicated to research, education, awareness, and innovative treatments for Lyme Disease and tick-borne infections.” How great is that? And since I never did give that second copy to my friend, I decided to make it the basis for a giveaway instead!
In addition to the 17 recipes, the package also includes cooking notes and a handy ingredients guide (for anyone following a gluten free, whole foods diet, most–if not all–of the ingredients will already be familiar). To read more about the calendar and see a full list of the recipes included, check here.
Ever since I got it, I’ve been cooking up A Year to Eat Freely recipes. Here are a few of the dishes I’ve made. Kim has graciously agreed to let me post the recipe for her Smoky Zucchini dip, too, so just skip on down to read it!
Mix and Match Raw Kale Salad
In my quest for more raw dishes this winter, I knew this salad would be tops on my list. Nothing could be easier than a collection of brightly colored raw veggies tossed in a light, tangy dressing that’s a snap to prepare. The combination of raw kale and other veggies made a perfect light dinner paired with some grilled tofu. And I’m so glad to have a delicious alternative to my standard raw kale salad!
Crispy Oatmeal Chocolate Chip Cookies
How could I resist a recipe for crisp chocolate chip cookies laced with oatmeal–and there’s even an accompanying recipe for homemade chocolate chips! (okay, I cheated a little and used unsweetened carob chips instead). Normally I can’t eat chocolate chip cookies on the ACD, but there’s nothing in these babies that I’m not allowed. Yay!
Smoky Zucchini Dip with Buckwheat Crackerbreads
I loved this bean-free alternative to hummus. Although I ate the dip both with crackers and in some raw collard wraps, I wanted to make the crackerbread as well just because Kim had paired them together and I thought the flavors would be a great match. And they were. The dip is light and flavorful with a smoky undertone from the grilled zucchini. Rather than bake the flatbread as a single cracker that was later broken into pieces, I pre-cut the dough into small triangles that could serve either as crackers or chips for dipping (see photo at the top of this post). We’ve enjoyed them with guacamole and chickpea-based hummus as well.
And now–I’m giving away a copy to one of you!
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
I want you to enjoy these recipes and Kim’s great tips as well! I’m giving away my second copy of the calendar to one lucky DDD reader. To enter, simply leave a comment (make sure there is a link to your blog, or include your email address when you sign up for the comment–it won’t be visible on the blog). The contest will run until midnight my time, Thursday, February 3rd, and I’ll announce the winner the next day. Please be sure to check back here next week to see if you won! I won’t be contacting the winner. (If I don’t hear from the winner within a week, I’ll choose someone else. )
If you just can’t wait to get your hands on the calendar, Kim is also offering them at a discount to DDD readers. Just head over to her etsy shop and use the discount code, “GIVEAWAY” any time before February 28th. You’ll receive 5% off! (and the discount applies to everything on the site, not just the calendars).
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
Good luck! Now go enjoy some Smoky Zucchini Dip.
Smoky Zucchini Dip from A Year to Eat Freelyby Kim Christensen (reprinted with permission)
This is an easy-to-make yet impressive looking dip that would be perfect at a party table. We enjoyed it in collard wraps , spread on crackers and with carrot sticks.
2 pounds zucchini (about 6 medium or 1 kg)
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
3 Tbsp (45 ml) sesame tahini
1-2 small, very fresh garlic cloves
1/2 tsp (2.5 ml) fine sea salt
1/2 tsp (2.5 ml) ground cumin
1/2 tsp (2.5 ml) ground chipotle pepper
1/8 tsp (.5 ml) cayenne pepper
optional garnishes: olive oil, minced parsley or cilantro, a dash of spice
Turn oven to broiler setting. If you do not have a broiler, heat to highest possible heat. Lightly oil a large baking sheet, or line with aluminum foil [I used parchment paper]. Peel zucchini and slice in half lengthwise, then slice each piece in half lengthwise again. Arrange on baking sheet, then drizzlew with olive oil. Place in broiler and broil 5-7 minutes. Remove, flip, and return to broiler. Broil an additional 4-6 minutes, until browned and softened, checking often to make sure they don’t burn. Remove from broiler and let cool 5-10 minutes.
Place zucchini in a food processor with remaining ingredients and process until smooth. Transfer to a serving bowl and cool completely. Garnish as desired and serve at room temperature with crackerbread and vegetables. Can also be used in collard leaf or tortilla wraps, or as a dip for Sweet Potato Falafel (or any falafel). Refrigerate leftovers 3-4 days in a well-sealed container. NOTE: if you are intolerant to nightshades, omit chipotle and cayenne and use 1/4 tsp (1 ml) ground coriander instead. Garnish with salt-cured or oil-cured black olives and parsley for a Middle Eastern twist.
Yes, all you Frosty-philes, I know all the ways I am supposed to “learn” to enjoy winter. I own top-notch, thinsulate-lined boots and long underwear. I wear Arctic-approved gloves and earmuffs. I wrap my scarf around my face in a manner reminiscent of a Brendan Fraser movie villain. I have tried skating, cross-country skiing and snowshoeing (forget about downhill–I can barely stay upright on the snowshoes). I drink cocoa, eat soup, wear sweaters, use flannel and snuggle with my HH throughout the season. I will always appreciate summer (with all of my heart) and don’t need no stinkin’ winter to provide contrast, thank you very much. And Canadian? Shmamadian! I must have missed the “I love winter” genes.
In fact, the only teeny, tiny, miniscule bit of positive I can find in the Dreaded Season of Ice and Snow is that it looks pretty. For about 48 seconds.
And after that, it sucks.
So, suffice it to say that
I.
Hate.
Winter.
I despise the cold, I dread the slush, I abhor the ice, I shun the snow, I resent having to scrape the rime off my car windows, I can’t stand that it takes longer to get dressed for a dog walk than it does for the actual dog walk, I loathe being chilly even indoors, I curse that my glasses fog up, I begrudge having to wear a hat and the resulting hat-head, I detest that I have to watch where I walk or risk slipping and breaking a hip.
And I really, really, do not like it.
Hate or not, however, I live in Toronto, which has cold, snowy winters. Except for the saving grace of The Girls romping and gamboling in the snow whenever we get to the trail for a walk, I’d probably just stay inside for four months. If there is a visual expression of the word, “elation,” Chaser and Elsie, playing in the snow, is it.
“Thanks, Mum! We really have fun over there. And we appreciate that you take us every day even though you hate it. But you really should get down on the ground and wrestle with us. I bet you would enjoy winter much more that way.”
[It's rich and smooth, but coconut is not the most prominent flavor.]
Luckily, around Christmas time (one of the other few bright spots in the season), I discovered Peppermint Bark from Heather (of the legendary Heather Eats Almond Butter blog). My first attempt at the recipe followed Heather’s own almost exactly, and I posted it on my Facebook Page.
And yes, this is a dessert. Did you think I’d stop making (and eating) them after my recent whinge about gaining weight? Mais, pas de tout! No, I have not eliminated the sweet stuff (made with stevia) from my menus. In fact, I feel that I need to keep such treats in my diet now more than ever, if I am truly going to learn to tap into the physical messages of hunger and satiation. I’ll continue to eat all kinds of foods, in moderation, and redouble my efforts to stop and think–and pay attention–before I eat (and I’ll be chronicling my progress in that area as well; more on that coming up).
Since I first tried the recipe, I’ve continued to play with it, as I found the taste of concentrated coconut butter a bit much for my palate. I added some nuts and spices to create a firm-at-room-temperature, solid-when-refrigerated, impossible-to-resist version of chocolate bark, yet without any chocolate (of course, if you’re not limiting the stuff as I am, you can always sub chocolate or cacao nibs for the carob).
When the texture is refined in the blender, as I’ve done here, it becomes smooth, creamy and melty in the way that a good quality chocolate bar is melty. Even the HH proclaimed this to be a great snack (as he bit into his fourth piece). However, this bark is more akin to one made from white chocolate, with some additional goodies thrown in. It’s also a perfect high-energy snack or dessert, or a little sweet treat to set out on a tray when you’ve got people over on the weekend.
Because, you know, you won’t be going out much now that it’s winter.
This recipe is linked up to Amy’s weekly event, Slightly Indulgent Tuesdays. Check out all the other goodies over there (or submit your own), too!
[Freeform marbled pattern courtesy of natural coconut oils from the coconut, after they are chilled.]
Cinnamon Spiced Coconut Bark (ACD stage 1 and beyond)
This bark makes a great substantial snack. By blending the coconut with the nuts until perfectly smooth, you are, in effect, mixing coconut butter with your nut butter, which will allow the mixture to retain its shape at room temperature. Containing healthy fats and a good protein content, this bark will satisfy your sweet tooth while tiding you over to the next meal. It’s good enough that you can serve it to friends, whether or not they follow a special diet.
1/2 cup (85 g) lightly toasted natural almonds (with skin)
20-30 drops plain or vanilla stevia liquid, to your taste
1-1/2 tsp (7.5 ml) cinnamon
1 Tbsp (15 ml) carob powder
1/4 tsp (1 ml) cardamom
3/4 tsp (3.5 ml) ground ginger
1/4-1/3 cup (60-80 ml) unsweetened carob chips, unsweetened chocolate or cacao nibs, chopped
Line a loaf pan with plastic wrap and set aside.
Place all ingredients except carob chips in a food processor and process until smooth and almost liquid (as if making nut butter). This will take up to 10 full minutes; scrape the sides occasionally as you do so. If you are okay with a fairly crunchy bark, you may omit the next step.
Next, for a smooth and creamy textured bark (this is what I did), place the already-pourable mixture into a high powered blender and blend until perfectly smooth and silky, so that no traces of coconut texture are visible (if you don’t have a high-powered blender, you can probably do this in small batches; transfer the batches to a medium bowl after each one). Once the mixture is perfectly smooth, transfer it to a medium bowl.
If the mixture is warm (it will likely get heated up from friction in the processor and blender), place it in the refrigerator and cool it to room temperature, stirring every 10 minutes or so (it will take about 30 minutes). Once it’s cooled, stir in the chopped carob chips. If you add them while the mixture is warm, the chips will simply melt and you’ll have carob bark, which is okay, too. Turn the mixture into the loaf pan and smooth the top.
Refrigerate or freeze until firm. Remove the bark by inverting the pan over a cutting board. Peel off the plastic and cut into desired shapes. Store in an airtight container in the refrigerator. Makes about 12 servings. May be frozen.
Before I even think about sharing this recipe (see, I’m learning: some things are more important than food!), I want to send out a heartfelt “thank you” to everyone who left comments on my previous post and even to those who read it and chose not to comment. This is why I love the food blogging community: there is an incredible wealth of knowledge, wisdom, good will and compassion here that I, quite honestly, have never encountered in such abundance in any other realm in my life. If the knowledge that our struggles–whether food-oriented or otherwise–are shared by others can help even one person, then we can feel as if we are doing something worthwhile with out time (or our blog). And now that my New Year’s whinge is complete, you can all relax–I promise not to whine (well, not too vociferously, anyway) again until 2012.
As lovers of spicy vittles, the HH and I are often drawn to foods from other cuisines than our own (after all, it’s not often you find high-octane poutine or fiery-hot Scottish bannock). In the part of town in which we live, there’s an abundance of Asian restaurants and we have, indeed, frequented most of them. But despite the multicultural norm in Toronto, there’s a paucity of Latin American food in my neighborhood.
As it turns out, my closest connection to Mexico currently is my crush on Cesar Millan (and really, who doesn’t have a crush on that whispering canine tamer?). Previously, I had to rely on Hernando’s Hideaway, a fairly cheesy haunt that served the HH and me canned refried beans, stale tacos and lots of beer when we went there at the outset of our relationship. Not the best reflections of authentic dishes, to be sure.
But I’ve been searching for great Mexican fare ever since I was invited to a colleague’s home for dinner almost 20 years ago. She was my office mate at the time and I was in awe of her. Brilliant, beautiful and gregarious, Ms. Mate had written her PhD in Italian literature, possessed a singing voice like Carrie Underwood’s, bore a striking resemblance to Tricia Helfer and–this one irked me the most–had lived all over the world before settling in Toronto, Canada in her early 30s. (Shortly after we met, Ms. Mate was bitten by the peripatetic bug again and along with her then-hubby and their infant, moved to Vancouver to be near the ocean. Last I heard, she was performing in the country music circuit in between her gigs as a celebrated life coach). Intimidated, much?
One of the places Ms. Mate had resided before relocating in Canada was Oaxaca, and she’d mastered the cuisine (or should that be cocina?) while over there. Our dinner that night involved a variety of authentic dishes, all of which, if I remember correctly, were hot enough to sear the epidermis on your lips (a cheap way to achieve that “plumped-up” look for which so many starlets dish out megabucks, come to think of it).
At that time, the early 90s, Madonna’s influence was still at its apex; in other words, “lingerie-as-clothing” was the hottest trend for women. Ms. Mate greeted us at the door wearing a strapless black lace corset with heart-shaped cups that laced up the back. No shirt. No jacket. (She did sport a pair of slinky silk slacks, however). I know the attire was supposed to be sexy, but for me it was eerily reminiscent of my mother’s old Mah-Jong pal, Ms. Gabor, who regularly removed her shirt at Maj games in our kitchen).
Ms. Mate’s most astonishing party trick, still just as sharp in my memory today as it was that evening, was when she lifted a fresh whole jalapeno from its bowl, held it aloft by the stem, and then all in one go eased it into her mouth (how Madonna-like of her!), chewing contemplatively as each of the guest’s eyes began to water merely from the thought of how spicy it must have been. But to Ms. Mate, who’d long before become innured to such heat in Oaxaca, it was no more unusual than munching on a pretzel.
Needless to say, we were served mole that evening (with chicken in it, if I recall correctly) and while we all loved the complex flavors and nuanced seasonings, it was probably far too spicy for my palate at the time.
I got the idea to try out my own mole after reading a post by Saveur who made an interesting squash and cranberry bean (also known as borlotti beans) version. But we had a brick of tofu in the house that was nearing its “best before” date, and I thought I’d use that instead (though this recipe would be equally delicious with beans, I am sure). Besides, after a flat-out rejection of the stuff, the HH has deigned to consume tofu on occasion once more, and I wanted to strike while the (cast) iron was hot.
This recipe is adapted from–of all places–one by Paula Deen, primarily because she included the word ”quick” in the title. In the end, I went for a more conventional approach and did simmer the sauce for an hour, allowing it to thicken considerably (as true mole should) and for the tofu to absorb as much of the flavors as possible. I love the bitter undertones from the chocolate and the rich, smoky sauce spiked with cumin, chili and cinnamon, which is a perfect foil for the bland rice beneath.
This dish isn’t quite as white-hot as the one made by Ms. Mate, which likely renders it less authentic, yet more of a crowd-pleaser, than hers. Then again, if you’re willing to perform the pepper trick in front of your friends, you can probably get away with as much–or as little–spice as you please.
It’s been a while since I’ve done a roundup of DDD recipes that readers have made, and I wanted to post this before January gets away with us! I love when readers make my recipes and tell me about it. If you’ve tried a DDD recipe in your own kitchen and I miss it here, please let me know about it in the comments and I’d be happy to add it next time. (Oh, and I’m still working on my new Blogroll update. . . if you missed it the first time, you can still leave your info on this post).
An easy version of the Mexican classic. While it takes time to simmer, this dish doesn’t require babysitting while it bubbles–just stir every once in a while and you can go about doing other things while the flavors intensify.
1 block (12 oz or 350 g) extra firm tofu (not the silken style)
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 Tbsp (30 ml) chili powder
1 tsp (5 ml) ground cumin
1/2 tsp (2.5 ml) ground cinnamon
1/4 tsp (1 ml) ground allspice
1/2 tsp (2.5 ml) chili flakes
1 large can (19 oz or 560 ml) diced tomatoes
1 red bell pepper, chopped
1 small jalapeno pepper, minced
1-1/4 cups (300 ml) vegetable broth or stock
2 ounces (60 g) unsweetened chocolate, chopped
10-15 drops plain stevia liquid, optional
cooked brown basmati rice, for serving
3 Tbsp (45 ml) natural smooth almond butter
Cut the tofu into small cubes 1/2-1 inch (1.5-2.5 cm) big. Heat 1 Tbsp (15 ml) of the olive oil in a nonstick skillet over medium heat; add the tofu and cook until the cubes are browned on most sides. Remove tofu to a bowl.
Add the remaining 1 Tbsp oil to the pan along with the onion; sauté until the onion is translucent, 5-7 minutes. Add garlic and spices and continue to cook for a couple more minutes. Add the tomatoes, red pepper, jalapeno pepper, broth, chocolate and stevia. Stir to combine. When the sauce begins to bubble, lower heat, cover, and simmer for ten minutes.
Pour the mixture into a heatproof blender or food processor (in batches if necessary) and purée until smooth. Return to the pot along with the tofu cubes and bring to a simmer over medium heat; lower heat, cover and continue to simmer, stirring occasionally, until the sauce is thick, up to an hour. Gently stir in the almond butter and continue to cook until heated through, about 5 minutes, stirring frequently to avoid scorching. Serve over rice. This is great accompanied by a green salad. Makes 4-6 servings. May be frozen.
* If you’re willing to forgo the chocolate–you can use carob instead–then this recipe is suitable for Phase 1.
[PLEASE NOTE: If you participated this month and didn't see a comment from me, it's not that I didn't try. For some bizarre reason, WordPress is now tossing all of my comments into spam. If I usually comment on your blog and you haven't seen any from me lately, please check the spam comments and tell that *&%4#! Akismet that I am not a spammer!! Grrr. Thanks.]
It’s been quite the month, what with Vegan MoFo AND an SOS Challenge going on–but you guys rose to that challenge most admirably! I’m happy to say that last month was our best-attended SOS Challenge so far, with 39 spectacular entries!
Of course, I already love any recipe that includes sweet potatoes. But I was particularly impressed with some of the savory entries, including:
. . . plus too many more great recipes to mention! You’ll just have to check out all 37 entries on your own–see the thumbnails, below!
And let’s not forget this month’s winners! Once again this month, Kim and I were able to offer prizes for the SOS Challenge. We’ve chosen two names at random, each to win a prize from one of us. And the winners are:
BROOKE from B and the Boy: You’ve won a hand-crocheted jar cozy courtesy of Kim. Please contact Kim at eatingfreelyATgmailDOTcom with your full name and mailing address! (since this is a custom-made cozy, you can discuss which patterns and colors your want with Kim)
And a Giveaway! If you love cookies and want to try out some super-healthy, drool-worthy varieties, I’m hosting a giveaway of New Moon Kitchen products this week! Just click here to enter.
Thanks again to everyone who participated in the challenge last month. Kim and I are taking a break in December to focus on holiday cooking, gifts, and time with friends and family. We’ll see you for our next SOS Kitchen Challenge in 2011!
[This year, I decided to offer a "Festive Freebies" series in which I give away some of my favorite food products. . . hand-picked by me! These are things I already love and actually eat (or use) regularly, and which I'd love to share with you. Here's my fourth Festive Freebie--click here to enter!]
All the way from Australia–our winner is SUSAN from Kittens Gone Lentil! Here’s Susan’s comment:
The book I am most keen to get my hands on at the moment (though there are several) is Party Vegan by Robin Robertson. I love her books and recipes, and I love menu plans and putting together themed dinners, so this book just sounds like heaven!
CONGRATULATIONS, Susan! I can’t guarantee you’ll get it by the holidays (Australia is pretty far away from here. . . ) but I’ll be ordering your book as soon as I hear from you with your full name and address and you can Party Vegan through the new year! Please email me at dietdessertdogsATgmailDOTcom before Friday to receive your book!
Holiday cookies have arrived! There are cookie bake-offs, cookie swaps, Twelve Days of Gluten Free Cookies, cookie contests. . . . With all the cookie madness upon us, how about some cookies you don’t have to bake yourself?
These treats would make a great holiday gift for anyone who’s new to the kitchen, whose busy schedule prohibits too much baking, or who is interested in healthier, yet still deliciously homemade-tasting, cookies. And they are one of my all-time favorites.
Click here to read my review and enter the giveaway. [Note: I am required by the rules of BlogHer to place my giveaway on a separate page. Sorry for the extra clicks, everyone!]
III. A Quick Smoothie Recipe
I’ll be back later with last month’s SOS Roundup and those winners, too, but in the meantime, I’ve got another breakfast recipe for y’all. Breakfast (as you might recall) is my favorite meal of the day, and I never tire of new breakfast options. Here’s a really quick and refreshing smoothie recipe I enjoyed earlier this morning.
I was feeling like oatmeal when I first got up today [groaner alert]–funny, I don’t look like oatmeal. . . well, actually, maybe that’s not entirely true these days–but knew I just didn’t have the time to cook it up. So I concocted a festive smoothie that includes a touch of oats along with a protein kick and some seasonal cranberries. Yes–raw cranberries. The result was creamy, filling, and tart yet not lip-puckering. It offered just enough sweetness for my taste with only a few drops of stevia, but sweeten as you like. The recipe will be included in my upcoming ebook on ACD-friendly breakfasts.
This is a great smoothie for those in Stage 2 of the anti-candida diet. It provides a good amount of protein to offset the carbs in the smoothie, and since cranberries don’t “count” as a fruit, the smoothie includes the natural sweetness of pear as well.
1/3 cup (80 ml) fresh or frozen unsweetened cranberries
1 cup (240 ml) unsweetened rice, almond or soy milk
small handful raw walnut halves (about 6)
1 Tbsp (15 ml) brown rice protein powder (not flavored or with added ingredients–I use NutriBiotic, which is rice protein and nothing else)
During this month that was MoFo, I’ve been writing up weekly roundups at the end of each week to recap what transpired. As you can see, I missed this past weekend, what with exciting events (both the “exciting-scary” and “exciting-fun” categories) taking place between Thursday and Saturday. And since Vegan MoFo actually ends today, I thought I’d combine my farewell MoFo post with my roundup from last week.
My aspirations were lofty: write one post a day for at least 5 days a week. Sounds eminently doable, doesn’t it? I mean, when I first began this blog back in November 2007, I was zipping off at least one post a day for quite some time (ah, chalk it up to infatuation of the newly enamored; such excess energy and enthusiasm comes but once in a blog’s lifetime. Nowadays, my blog-love may be deeper and more permanent, but it operates a little more slowly, too. . . just like in marriage). My usual pace of two to three posts a week feels much more natural, and much more achievable.
I enjoyed all the MoFo excitement, but was already scrambling toward the middle of last week. And when the HH was blindsided with a major car accident on American Thanksgiving (three-car collision in which his car was totalled. . . details here), I missed my MoFo post. And then. . . missed another. And here I am today, the final day of MoFo. (Is that a little too “Curb Your Enthusiasm” of me, to use the HH’s accident as an excuse for skipping blog posts? Well, at least I’m not like Larry, using his bad news as an excuse for. . . everything).
So, so long, MoFo. It’s been fun. It’s been tantalizing. It’s been more fantastic vegan food than you could ever cook up in a lifetime. And also more reading or writing than I could master in a day.
See you same time, next year! :)
II. Cookbooks and other Prizes!
Last week’s Festive Freebie offers a cookbook of your choice! The giveaway continues until midnight tonight, so skip over to the contest page and let me know what you’d like if you win! Open worldwide.
Also continuing until tonight is the SOS Kitchen Challenge, hosted by Kim and me. I posted a sweet potato spread that’s definitely worthy of seconds, but my other ventures haven’t been quite so successful. If you’ve got a sweet potato recipe you made in November–lay it on us! Details here.
Finally, the Gluten Free Holiday event is back in full swing this week. On Thursday, we’ll be featuring holiday side dishes, so be sure to check it out then! In the meantime, our previous topic, Gifts of Good Taste, continues until Wednesday evening–and you can enter to win one of seven cookbooks simply by leaving a comment on Alta’s post.
III. Food for Comfort, Times Two Three
[Mega comfort in a pile of zucchini fritters (recipe below), topped with a (mega) dollop of avocado sour cream (this recipe without the basil).]
It was a comfort-food kinda week. First up, I made some easy, warming, belly-filling Pan Seared Oatmeal Wedges, great for either breakast (with fresh plum sauce) or as a savory starter, perhaps with a spoonful of creamy mushroom or tomato sauce ladled on top. By the end of the week, after the HH’s collision, I was craving soup–hot, hearty, nourishing–so I mixed up some borscht. Then, over the weekend, my inner mad pancake scientist came to life as I cooked up some quick and (also comforting) zucchini fritters–recipe below.
IV. Presents! Is It Christmas Already?
Gifts for Me: You know, I’ve said it before, but bloggers and blog readers are truly some of the most generous, supportive and big-hearted people I’ve ever “met.” In the past month, I’ve received gifts from two other bloggers, both of which came as a delightful surprise.
[Rover Indulgence--upscale treats for dogs! Rawganic agave-sweetened chocolate (every morsel of which I savored), and Outback Pride combination spices for savory cooking. The winsome backdrop, an original design linen tea towel, was also in the package.]
Way back in October, Johanna sent an incredibly thoughtful package of goodies from the antipodes (sorry it’s taken me so long to blog about it, Johanna!). Not only did the box contain amazing, edible gifts for me, but there was even something for The Girls! (“We really appreciated that, Johanna! When are you coming to live with us?”). And wrapped around it all, of course, was one of Johanna’s signature tea towels. (See how cute?)
Thanks so much, Johanna! The agave-sweetened chocolate was a perfect occasional treat for an ACD-er. In fact, I rationed it out in tiny portions to make it last as long as possible. And I can’t wait to use the spices! Thanks for this very thoughtful, sweet (in more ways than one) gift!
Then, just this past week, I received this little guy in the mail:
Isn’t he too adorable? I cannot tell you how loudly I squealed when I opened the envelope to reveal this cutie! Thanks to the incomparable River, who crafted him (her talent knows no bounds–pun intended!) The design is flawless, each teeny tiny stitch perfect. Todd (as we’ve named him) the Turkey now hangs over our mantlepiece, where he’ll remain through the holidays. River’s had the brilliant idea to send his twin (Ted the Turkey) to Ellen and Portia with a request that they have me on the show (and y’all know how much I’d love that to happen!). Let’s keep our fingers crossed that Ellen finds Todd to be just as cute as I do!!
Thank you so much, River, for your unending generosity, talent, and support.
Gifts for YOU: I’ll be back tomorrow with the cookbook winner and this week’s Festive Freebie giveaway. This next one was instrumental in helping kickstart my baking business back in the day. . . can’t wait to share these treats with you!
V. DDD In Your Kitchen
Finally, I love it when readers tell me they’ve tried out a DDD recipe and provide feedback, and I love to share these with all of you!
Here’s a list of recent culinary creations based on DDD recipes over the past couple of weeks. If I missed yours, let me know and I’d be happy to add it to the list!
Sonal reports making Beet Burgers with an Indian twist (sounds delicious)
Rachel de-lurked to tell me that she tried out last week’s Borscht recipe with a slight twist (thanks for the comment , Rachel! Loved to hear from you!)
And finally, Crispy Cook included Diet, Dessert and Dogs in her list of 100 Gluten Free Blogs.
Thanks so much, everyone!
VI. Today’s Comfort Food Recipe: Zucchini Fritters
With Chanukah (or was that Hannukah? Or, as we saw it on a poster in a restaurant the other day, Hanukkah?) around the corner, these are my contribution to the ever-evolving world of alternative latkes (okay, they may not really qualify as “latkes,” but I’ve had traditional potato latkes in the past and wasn’t a fan). A couple of years ago, I made some two-toned potato pancakes and enjoyed those a lot more than the conventional type.
But these zucchini-based fritters are my new favorite veggie pancake, whatever you call them: thin, soft shreds of zucchini encased in a light chickpea flour pillow. The outside is browned and crispy with an airy, pancake-like inside, punctuated with the occasional crunch of black sesame seeds. The mild, unassuming flavor whispers of fragrant tarragon and would happily be complemented by almost any topping (I used avocado sour cream). Wrapped and packed to take along, they’d provide a great high-protein lunch or snack.
A quick and easy savory alternative to weekend pancakes. While they have the same light, airy base as a traditional cake, the zucchini lends moistness and a mild savory overtone. Paired with some nut butter and a green salad, these would be a great focal point to a light lunch.
1 large zucchini (about 5.5 ounces or 160 grams)
1/2 tsp (2.5 ml) fine sea salt
1/2 cup (80 g) chickpea flour
1/2 tsp (2.5 ml) dried tarragon
4 tsp (20 ml) black sesame seeds
1/4 tsp (1 ml) baking powder
1/8 tsp (.5 ml) baking soda
1/3 cup (80 ml) drained zucchini juice (see recipe), water or vegetable broth
2 tsp (10 ml) freshly squeezed lemon juice
Wash and trim zucchini and grate medium-fine. Place a colander or sieve above a large bowl and add the zucchini to the colander. Sprinkle with salt and toss lightly. Allow the zucchini to rest at least ten minutes so that the salt will extract excess moisture from the zucchini. Then squeeze zucchini to remove as much liquid as you can without straining (allow the juice to drain into the bowl).
While the zucchini rests, place the flour, tarragon, seeds, baking powder and baking soda in a medium-sized bowl and whisk to combine. If you wish to use the zucchini liquid, pour it into a glass measuring cup and add any water or broth necessary to make 1/3 cup (80 ml). Add lemon juice to the cup.
Turn the drained zucchini into the bowl with the flour and add the liquids. Stir quickly to combine, but don’t overstir.
Heat a nonstick frypan over medium heat. Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop the batter into the pan and flatten slightly to create pancakes. Allow to cook 4-5 minutes, until the tops are almost dry and bottoms are browned. Flip and cook another 3-4 minutes. Makes 5-6 fritters. May be frozen.
*Okay, it’s a horrible pun. But I”m an English teacher. We’re genetically programmed to come up with groaners like that.
[Don't forget you can still enter the Reader's Choice Cookbook Giveaway until Tuesday! And the SOS Kitchen Challenge, hosted by Kim and me (and featuring prizes from each of us!), will continue until the end of the month. This month's ingredient is sweet potatoes.]
[Sorry about the bad lighting. . . by the time I got this photo, the sun--and the HH's car--were long gone.]
Hope those of you who celebrated had a great Thanksgiving yesterday. And for the rest of you–hope it was a great Thursday!
Well, we had quite a bit of excitement here in the DDD household while all you Americans were feasting on (perhaps) too much food and (definitely) too much football,* which is why I missed my usual MoFo post. Allow me to fill you in.
It was 8:37 AM and I was getting ready for a day of student appointments. I’d almost finished my morning smoothie (berries, kale, dandelion, beet, lemon, Sun Warrior and one garlic clove to stave off a cold that’s been threatening to erupt) when the phone rang. A quick glance at the call display revealed a name I didn’t recognize–wrong number or telemarketer. Neither one, I decided, was worth answering, as I was running a little late (gee, what a surprise) and wanted to finish eating, pack up my books, and go.
Knowing I’d be gone all day, I began to pack up an ACD-friendly lunch as well (my daily routine does seem to revolve a little too heavily around food, doesn’t it?). I was spooning leftover Butternut Tahini salad from a couple of days before into a container when the phone rang again (8:52 AM). Another unfamiliar name! With my first meeting set up for 9:30, I knew I’d have to get out of the house tout suite to make it on time. But something about getting calls from two wrong numbers in such a short time span–a rarity, to be sure–drew me back to the phone. I picked it up and was surprised to hear the familiar beep, beep, beep indicating a message waiting.
Well, you can imagine my astonishment** when I punched in the password, only to hear the HH ‘s voice on the other end!
In a nutshell, he’d been in a major car accident and his car was totalled. Apparently, another driver had rammed the side of his car so hard that he went spinning across two lanes of traffic (the stream of which was headed in the opposite direction), up over a sidewalk onto the front lawn of a bank, sliding to a stop less than a foot (30 mm) from the bank’s picture window. Almost unbelievably, he (as well as the two young women in the car that hit him, plus the woman in the car he inadvertently hit while skidding across the street) were all relatively unharmed (one woman suffered a split lip, but that was the extent of the physical damage). Another bit of luck was that he had just dropped off The Girls at doggie daycare moments before (since we had both planned to be out of the house all day); otherwise, they would have been in the back seat and could have been easily thrown through the windshield.
After racing out to pick him up and then spending the day in negotiations with insurance adjusters, the towing company and the car rental place, we settled down yesterday evening to a quiet dinner. Clearly, comfort food was in order. The HH selected pasta carbonara from the freezer, but I craved something a little more earthy.
Even though I hated beets as a kid, they now rate as one of my favorite comforts. Bulbous and deeply hued, their color reflects their contributions to one’s health as well, since beets are both blood cleansers and toners of the liver (not to mention a great source of minerals and fiber). I needed something that would leave my body more nourished, perhaps slightly detoxed of all the negative vibes from the day, and happily satisfied in the saporosity department. Borscht seemed just the ticket.
This is a recipe I adapted from Nava Atlas’s classic cookbook, Vegetariana. I love that she adds an apple in the soup. I’ve also included some cabbage, partly because we had it on hand, and partly because cabbage soothes the digestive tract. . . so even when faced with a day as stressful as the one I had yesterday, it won’t encourage any ulcers to take up residence in my duodenum.
The soup was just what I needed: warming, slurpy, soothing, nutritive. Like most homemade soups, the flavor intensified as I reached the bottom of the bowl, prompting me to ladle out a second bowlful. It really did help calm and comfort me.
After a consoling dinner, the HH and I settled in to watch an old episode of Curb Your Enthusiasm–we figured we’d earned a few laughs after the day we’d shared.
“Mum, we’re glad that Dad is all right and it’s horrible that the car was towed. But, um. . . do you think maybe he managed to salvage that bag of treats he kept in the glove compartment for us. . . ??”
[Luckily, borscht only looks like blood--but we didn't see any of the real stuff all day.]
Slightly Untraditional Russian Borscht
adapted from Vegetariana by Nava Atlas (suitable for ACD Stage 1 and beyond)
I’m guessing that the original recipe contains a typo, as there is no mention of adding any liquid to the soup. So I’m guessing when I say 6 cups; you can adjust to your own tastes. After the soup sits overnight in the fridge, the flavors meld and intensify for a robust Russian flare.
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
1 large onion, chopped
4 medium beets, peeled and grated (mine were organic, so I left the peel on)
3 medium carrots, peeled and grated (mine were organic, so I left the peel on)
1 medium apple, cored (I left the peel on)
2 cups (480 ml) finely shredded white cabbage
4 cups (1 liter) vegetable stock or broth
2 cups (480 ml) water
juice of one lemon
1 heaping Tbsp (20 ml) dried dill weed
1/2 tsp (2.5 ml) sweet paprika
10-20 drops plain stevia liquid, to taste
salt and pepper to taste
In a large stockpot or Dutch oven, heat the oil over medium heat. Add the onion and sauté until the onion is translucent, 5-7 minutes. Add remaining ingredients and bring to the boil. Lower heat, cover and simmer until all the vegetables are extremely soft, 45 minutes to one hour. Taste and adjust seasonings. Serve with a dollop of dairy free sour cream, if desired. Makes 6-8 servings. May be frozen.
* I suppose that’s rather presumptuous of me to suggest that you may have eaten too much, isn’t it? Then again, it’s the holidays! As for football, though, I know I’m right about that, since any football at all is too much.
**Astonishment (I): the HH never calls me (so of course I would would never have thought it was him). He absolutely loathes talking on the phone. When we were dating, he moved house once and didn’t get in touch for over two weeks, leaving me not knowing his new address or phone number (one reason why we broke up–the first time). Nowadays, after 14 years together, he still doesn’t call me: we speak once a day only because I pester him at work.
**Astonishment (II): the HH does not own a cell phone (see above). Naturally, I didn’t recognize the names on the call display, because he had to borrow someone else’s cell phone to call me each time. Hearing his voice when I expected a stranger’s sure was jarring, let me tell you. (Oh, and I have a pretty good idea of what I’m getting him for Christmas now).
And, TWO copies of Artisanal Gluten Free Cookingby Kelli and Peter Bronski (also not vegan). Peter was diagnosed with celiac disease in 2007, and Kelli is a professional chef, which makes for some gorgeous gluten-free fare!
For my own contribution this week, I decided to re-create a holiday staple that’s often used for gift-giving–Almond (or any nut) Bark!
According to the media, we should all be making homemade gifts this year, what with the economy as bad as it is. True, many of us may find ourselves frugally filling jars with mom’s granola recipe; mixing up homemade hot chocolate and bagging it with ribbons; placing shortbread and gingersnaps toe to toe in cellophane-lined boxes; steeping vanilla beans in vodka in tall, pretty bottles; or wrapping our own version of almond bark in glittery gift bags. But I’ve always loved making gifts of food for friends and family (and using a lot of “F”s in one sentence, too, apparently).
A gift of food is more than an inexpensive way to fulfill the need for a present. It represents time spent thinking about what the person might like, as well as time spent carefully preparing, baking (or soaking, or drying, or stirring, or whatever), and then carefully packaging the gift. It’s the personal dimension that makes it so special–and so cherished.
Well, having been on the ACD for almost 2 years now (I know, time flies when you’re fighting fungus), I thought about those of us who can’t enjoy the tradtional almond bark. I knew that an all-chocolate version (unsweetened chocolate with added stevia) could be bitter tasting, so I almost abandoned the idea. Then, about a month ago, I stopped in to the local health food store on my way home from work. I’d forgotten to bring a lunch with me (bad, bad) and was ravenous. I posed my usual enquiry: “Do you have any snack-like foods that are vegan, unprocessed, gluten free, without sweeteners of any kind except stevia, with no yeasts. . . etc.?”
“On a candida protocol?” the clerk asked. Smart cookie, that one (though, inevitably, one likely containing gluten, sweetener, or yeast).
“Why yes! Yes I am!” I responded. As expected, she led me to the bags of Mary’s Sticks and Twigs. Snack-like, yes, but not sweet.
“Oh, wait!” she went on, heading toward the bulk section. “We just got these carob-covered almonds. They’re vegan, with no added sugars. Just carob coating. I actually tried them and they’re not bad at all. . . “
Well, desperate times call for desperate measures. “You’re sure they’re vegan?” I insisted. “Yep,” she replied. “Just carob and almonds.”
Perhaps it was my near-blinding hunger,* or perhaps just that they looked so much like chocolate-covered almonds. Either way, I managed to consume the entire portion on the way home. While perhaps not the most ACD-friendly snack (I’m sure the oils used weren’t top quality), at least there were no sweeteners to spike my blood sugar, I reasoned.
Sadly, the next time I visited the same store, they had posted the ingredient list for the almonds–and the second from the top was “whey powder.” A DAIRY PRODUCT!!! Never mind that dairy is a hidden source of natural sugars not recommended for the ACD; but whey is most definitely NOT vegan. I really hate it when I find out, after the fact, that I’ve eaten something I don’t want to eat. Grrrr.
[Freshly made nut bark still in the pan, just set.]
That made me more determined to create my own version. I decided to combine the concept of barely-sweet carob coating with various nuts to create a carob-based stevia-sweetened nut bark! After playing with proportions of carob vs. chocolate, I came up with a very appealing variation that uses very little stevia, retains a smooth, chocolatey consistency, and offers up a tiny hint of peppermint in reverence to the season. It would make a perfect gift for anyone who’s on an anti-candida regimen, Type II diabetics, or anyone concerned with blood sugar levels (which would be everyone around the holidays, I’m guessing).
Of course, if your dietary habits allow, you can make this the old-fashioned way, with semisweet chocolate instead of the carob; omit the stevia in that case.
* Who am I kidding? I’ve never experienced “near-blinding hunger” in my life. . . I always make sure to eat long before that!
[. . . and revealing the nutty goodness inside.]
Dark “Chocolate” Nut Bark for Gift Giving (ACD Stage 2 and beyond)
A perfect gift for those you love. . . this nut bark won’t spike blood sugar levels and contains minimal caffeine because of the carob. Plus it’s filled with heart-healthy oils courtesy of the nuts.
3/4 cup (60 g) unsweetened carob chips
1.5 ounces (45 g) good quality unsweetened chocolate (I used Cocoa Camino), chopped
2 Tbsp (30 ml) extra virgin coconut oil, preferably organic
pinch fine sea salt
15-25 drops plain or vanilla stevia liquid, to your taste
1/2 tsp (2.5 ml) pure vanilla extract
3 Tbsp (45 ml) soymilk powder
1 cup (240 ml) unsalted toasted nuts–your choice (I used cashews and almonds)
3 Tbsp (45 ml) lightly toasted seeds (I used sunflower, but pumpkin would be stellar)
Line an 8 x 8 inch (20 cm) square pan with plastic wrap and set aside.
In a small, heavy-bottomed pot, melt the carob chips, chocolate and coconut oil over lowest possible heat, stirring constantly. Remove from heat and stir in the salt, stevia and vanilla. Transfer the mixture to the bowl of a mini food processor or blender.
Add the soymilk powder and process until perfectly smooth. Stir in the nuts and seeds to coat.
Working quickly (the carob chips will cause it to set fairly fast), pour the mixture into the prepared pan and tilt the pan this way and that until the mixture is evenly distributed (if you try to spread it out with a spatula, you will dull the naturally glossy sheen on top). Set aside at room temperature and allow to set; mine took about an hour in a cool kitchen. Or place in the fridge for about 20 minutes.
Once set, remove from pan, peel off the plastic, and break into shards of “bark.” Wrap in decorative cellophane, bags, or boxes as gifts.
Variations: the recipe is infinitely adaptable–you can add dried fruits if permitted, cacao nibs, coffee beans, candied ginger, or whatever strikes your fancy.
Before I get to today’s recipe, it’s time to announce the winner of the Lucini Cinque e’ Cinque giveaway! Thanks to everyone who entered, and for your enthusiastic response to the product (and your enthusiasm for this week’s giveaway as well for a Cocoa Camino baking kit, running until next Monday)!
The winner of the Cinque mix, olive oil and pizza sauce is:
“I’ve been in a bit of a food rut lately — need new ideas. This looks like it might be just the thing to get me out of the rut.”
I do hope this is just the thing for you, Rogene! And congratulations. Please email me before the end of the week (at dietdessertdogsATgmailDOTcom) with your mailing address to claim your prize.
And now, for some soup:
For several years after I graduated university, I’d return to Windsor to visit with my former room mate and her husband. They’d gotten married straight out of school and had purchased a house almost immediately (a very grown-up thing to do, I thought, and entirely beyond the realm of my abilities at the time). During one visit, Roomie showed me her collection of (grown-up) china and silverware. Everything was stored in a breakfront in the dining room, with the dishes each encased in its own silk slipcover, like a miniature pillowcase sized specifically for the dish. The cases were stacked neatly on shelves, clearly never used. The silverware, likewise, remained in its original box–the forks, knives and spoons lined up like subjects in suspended animation, having never been disturbed from their slumber.
I suppose we all have “special occasion” items that we’re saving for some undetermined future. Most families own a set of fancy dishware–bone china, maybe, with perhaps a line of gold filligree looping around the scalloped edge of each plate–reserved for family reunions or holidays. Or maybe you treasure your “once in a lifetime” dress, the black Chanel sheath you nabbed for half price at the designer discount outlet, the one you adore but have never worn because you’re saving it for “that special date.”
We had “special occasion” furniture in our house when I was a kid, too, with couches sealed in plastic slipcovers just like Marie’s on Everybody Loves Raymond. My parents claimed the plastic was there to preserve the cream and white French Provincial sofas in pristine condition for when company arrived, but Mom and Dad never did take off the plastic, even when the house was full of people. It wasn’t until I was in my 30s and my parents were old enough that they no longer had much company over anyway, that the covers finally came off.
I’ve certainly been equally guilty of hoarding things I hold dear, only to discover when the time finally arrived that said item was tarnished (silver pie server), out of style (square-toed boots), moth-eaten (pure linen tablecloth), no longer my size (favorite mini skirt) or simply extinct (cassette tapes). You know the LeeAnn Womack song, “I Hope You Dance“? Even though I never particularly liked the song, I’ve been making a concerted effort lately to apply the message behind the lyrics. I want to actually use my beloved possessions, not just for rare occasions, but as often as possible. So I’m drinking tea out of antique cups and saucers, and juice out of champagne flutes, and using my Mom’s china (which I inherited) for our weekend dinners. (Oh, and I’m dancing, when I can, too.)
When I think of chestnuts, well, they always bring to mind those ”special occasion” items. Chestnuts are the kind of food we rarely see during the rest of the year but are ubiquitous during the holidays. In fact, I never gave them much thought at all until a few years ago, when The CFO came to visit. As a snack on the train, she brought with her a plastic bag of dried chestnuts. She loved the starchy, meaty taste and enjoyed munching on them as a regular part of her diet. No major holiday; just a desire for one of her favorite snack foods.
I must admit, I wasn’t entirely sold at first. My only previous encounter with chestnuts had been in the form of chestnut flour shortly after my ND commanded a complete overhaul of my lifelong eating habits, back in the 1990s. At the time, a pronouncement of “NO GLUTEN” seemed worse than solitary confinement. As someone who’d eaten wheat virtually every meal (sometimes it was pretty much the only ingredient in the entire meal, come to think of it), I was frantic to secure some replacements for my daily gluten fix. After some quick online research, I came across a recipe for chestnut flour pancakes.
Pancakes! Now, that sounded like something familiar, comforting and delicious. I went and got myself a bag of chestnut flour, mixed up a batch of pancakes using the flour in place of wheat, and dug in.
Pew! Bah! Bleh! Spitooey!
No, I would not say I was a big fan of chestnut-flour pancakes. (They would have been great to plug the holes between the bricks on our back wall, though. )
Needless to say, I was a bit reluctant to try this soup. But when I saw the recipe in this month’s Good Housekeeping, the photo was so alluring, the tureen brimming with a deeply golden, silky purée topped with a swirl of rich sour cream, I knew I had to try it. Besides, what was I waiting for?
It was no trouble at all to veganize the original, subbing vegetable broth for the chicken stock and my own homemade sour cream for the original dairy variety. It mixed up fairly quickly, as I sautéed the onions while the other ingredients baked, the kitchen awash in scents of cararmelized parsnip and smoky chestnut.
The final result was even better than I’d imagined. Thick, rich and pillowy smooth, the slight sweetness complemented by a woody undertone, as if the soup had simmered gently over a campfire.
In fact, I’d say this soup is so good it would transform any occasion into something special. So don’t save it for the holidays alone. Eat it any time, just because you want to and because it’s enchanting. Carpe Castanea!
Although I haven’t tried chestnuts on their own, I am guessing that this soup doesn’t deliver an overpowering chestnut flavor. Instead, the chestnuts seem to confer both richness and thickness to the soup, which is velvety smooth and irresistible.
10 ounces (275 g) roasted and peeled chestnuts (measure after peeling–about 25 fresh)
2-3 cups (480-720 ml) water, as needed to reach desired thickness
about 1/2 cup (120 ml) dairy-free sour cream (you can just buy it or make your own), optional
If you are using fresh chestnuts, as I did, preheat the oven to 350F (180C) and line two large rimmed baking sheets with parchment.
Use a very sharp knife to cut an “X” shape in the shells, just enough to pierce the outer layer but not open up the nut. Place in a single layer on one sheet and bake until the shells open up and curl away from the nuts, 30-40 minutes (I like mine a bit browned). Remove from oven and allow to cool completely, then peel off the outer shells with your fingers and coarsely chop the chestnuts. May be prepared a day ahead; store in an airtight container in the refrigerator for up to one day. (Be sure to keep them refrigerated! The first time I attempted to make these, I left them on the counter at room temperature in a plastic ziploc bag. By the end of Day 2, they were growing mold.)
Bake the parsnips at the same time: drizzle with olive oil and toss to coat, then place on the other baking sheet and bake until browned and soft, about 45 minutes.
While the parsnip bakes and the chestnuts cool, heat the other 1 Tbsp (15 ml) olive oil in a large saucepot or Dutch oven over medium-high heat. Add the onion, potato and chopped chestnuts. Cook 2-3 minutes, or until the onion is golden, stirring frequently. Add the broth and water and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes or until the vegetables are tender.
Transfer the soup, along with the parsnips, in batches to a blender and blend until velvety smooth and no lumps remain (be sure to guard against splatters as the soup is HOT!); or use an immersion blender. Transfer each batch to a large bowl and stir together to combine evenly once all the batches are blended and transferred. To serve, return the soup to the pot and heat until gently it is warmed through. If it’s too thick, add more water.
Ladle the soup into bowls and garnish with sour cream, if desired. Makes 12 appetizer or 6-8 regular servings. May be frozen.
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);
